FRIDAY

11.24.17Volume 17 Issue 11

WHAT’S UP WESTSIDE ..................PAGE 2

CRIME WATCH ..................................PAGE 3

LAUGHING MATTERS ....................PAGE 4

HOROSCOPE ....................................PAGE 6

MYSTERY PHOTO ............................PAGE 7

@smdailypress @smdailypress Santa Monica Daily Press smdp.com

FROM AUTONOMY FARMS

Editor’s Note: The Daily Press workedwith the Santa Monica Farmers Marketto produce a series of recipes fromlocal chefs and vendors. The recipeswere collected into a standalone guidedistributed in the paper and those sto-ries are reprinted here in time to be ofuse in the holiday season.

WHEN A RANCHER SPENDSevery day for weeks to months toyears raising an animal, they carehow it’s used and farmers havemany a tip for turning whatwould otherwise be consideredwaste into top notch eats.

At Autonomy Farms, theylike to convert their turkey left-overs into big batches of tastystock that can be eaten straightout of the pot as a soul-warm-ing soup or used in their sug-gested holiday gumbo.

“We don’t let any part of ananimal go to waste because wework so hard to get them readyto harvest. Making big batchesof turkey broth helps to ensurenothing goes to waste and is theperfect base for so manyrecipes,” said owner MeredithBell. “We only smoke a turkeyonce a year, so we get to store all

the broth and pull it out overthe year. It’s a great use of left-overs and warms you up onthose cold days. The soup alsofreezes great.”

The ranch is a family ownedoperation, founded to reconnecteaters with their food. On thefarm side, the family practices acrop rotation model to replen-ish the soil and on the animalside, they are committed tohumanely raised meat and eggs.

Their meat birds are pastureraised with a supplementary dietfree of corn or soy. Birds areraised slowly to allow for naturalgrowth and the farm is one ofthe few to still process animalson site. Their poultry is leanerdue to its better diet and hasmore actual meat per poundbecause it’s not injected with asaline solution before packaging.

As farmers depending on thewhims of nature, the family hasan appreciation for the region’smild winters as it allows themto maximize their yields andprovide consumers with moreaccess to quality food.

“Sometimes it doesn’t feellike winter because the changes

JASON STRANGISSpecial to the Daily press

After many years of planning,the brand new Coastal ResearchInstitute officially opened inNovember during a special inau-gural event at Loyola MarymountUniversity in Los Angeles.

“I’m very excited about it,” saidTom Ford, Executive Director ofThe Bay Foundation and co-direc-tor of the new research institute.“It’s principally a vehicle to engagethe students (at LMU) as the nextgeneration of scientists andresource managers. They need tohave the confidence and experiencethat this institute can provide.”

Ford was one of several keynotespeakers at the event in earlyNovember.

“It was a pretty big day,” he said.“We tried to give everyone an under-standing of the scope and impor-tance and relevance of our work.”

The Coastal Research Institute(CRI), which is located at LMUWestchester Campus, will primari-ly be used to inform students andcitizens about local and regionalcoastal issues. CRI will offer fund-ed summer internships, host sum-mer faculty events, and conducttrainings with local teachers. Acentral focus of CRI is to buildregional partnerships amongindustry professionals, scholars,and experts to contribute toimpactful applied science to betterunderstand coastal resources.

“It will serve the local commu-nity,” Ford emphasized. “But indoing so hopefully it starts toinform the nation and a lot of folks

SEE INSTITUTE PAGE 5

SEE GUMBO PAGE 2

FROM BAREBURGER SANTA MONICA

Editor’s Note: The Daily Press workedwith the Santa Monica Farmers Marketto produce a series of recipes fromlocal chefs and vendors. The recipeswere collected into a standalone guidedistributed in the paper and those sto-ries are reprinted here in time to be ofuse during the holiday season.

FOR SOME FOLKS, A STIFFdrink is an essential survivaltool for the holiday season andChris Crouch, General Managerof Bareburger Santa Monica,suggests his Farmer’s MarketOld Fashioned for the job.

“This drink is a sipper,” hesaid. “Almost entirely craftedfrom alcoholic liquids, it’s not adrink for slamming and mov-ing on. The muddled applegives the drink the slightest tex-ture. The rosemary infusedbourbon suggesting a warmingoven on Thanksgiving Day.And a hint of citrus. It is, afterall, Southern California.”

Crouch is about to weatherhis first winter in the warmth ofCalifornia and he said adaptingto the local lack of seasonsmight be challenging given his

decades of Northeast exposure.“This will be my first and I

won’t lie, I’m a little nervous,” hesaid. “I’ve set my clock to thechanging leaves of New York fortwo decades. Not sure what todo about that now. I may have toset reminders in my calendar soI don’t forget to shop for gifts.”

However, he said there areways to bring those hints ofautumn to a beachfront commu-nity, including the kinds of foodswe choose and his cocktail helpsbring on the holiday mindset

“I really just thought of twosimple questions,” said Crouch.“What do I like to drink and whatare my favorite flavors related tothe fall? I’m a bourbon man forsure. And the fall is rosemaryroasted turkey and apple picking.”

For Crouch, utilizing sea-sonal produce isn’t about mar-keting campaigns but ratherabout meeting the deep-seateddesires within everyone for thekind of flavors and nutrientsthat present themselves duringlimited periods of time.

“We don’t suddenly putpumpkin in everything becauseStarbucks says to. I believe we

SEE BAREBURGER PAGE 3

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What’s Up

WestsideOUT AND ABOUT IN SANTA MONICA

For help submitting an event, contact us at310-458-7737 or submit to events@smdp.com

Friday, November 24Family Visit to the Libraryat Ocean ParkHave family in town for the holiday?Come on down to Ocean Park forshort tour and a craft activity in ourprograms room. Ocean Park BranchLibrary, 2601 Main St, 2 – 2:45 p.m.

Marion DaviesGuest House openFree tours begin at 11 a.m., 12 p.m.and 1 p.m. No reservations needed.Annenberg Community BeachHouse, Marion Davies Guest House,415 PCH.

Tailor Made: a Pop-up Alterations Shop with Frau FiberFrau Fiber presents a pop-up alter-ations shop providing mending,alteration and tailoring services. Allare welcome to drop in to discusstheir tailoring needs. The twist: eachcustomer spins the Wheel of Wagesto determine the cost of service(plus materials). The wheel is divid-ed into countries that produce thebulk of our fast fashion garments.Get that pocket mended, thosetrousers hemmed, that uniformbadge sewn, and expand holidaygifting plans to include repurposing,mending and making do, while learn-ing about how we are connected towages and working conditionsaround the globe. Please allowbetween 1-24 hours for service.1450 Ocean, free to visit; alterationscost variable, 10 a.m. – 3 p.m.

Citizenship Classes An ongoing series of classes taughtby Adult Education Center instruc-tors. Instructors help studentscomplete and submit their applica-tion, and prepare them to pass theofficial review. Enrollment isthrough the SMMUSD Adult Center(310) 664-6222, ext. 76203. PicoBranch Library, 2201 Pico Blvd, 9 –11:30 a.m.

Saturday, November 25L.E.A.R.N.: Learn, Excel,Achieve and Read Now One-on-one access to volunteers avail-able to help students with homeworkassignments and reading comprehension.Bilingual volunteers available. Pico BranchLibrary, 2201 Pico Blvd, 12 – 2 p.m.

Writer in Residence OfficeHours Visit Sakae Manning during her publicoffice hours. Ask about her work andBeach House residency, receive literaryadvice, and more. Annenberg CommunityBeach House, 415 PCH, 11 a.m. – 2 p.m.

Tailor Made: a Pop-upAlterations Shop with FrauFiberFrau Fiber presents a pop-up alter-ations shop providing mending, alter-ation and tailoring services. All arewelcome to drop in to discuss their tai-loring needs. The twist: each customerspins the Wheel of Wages to determinethe cost of service (plus materials).The wheel is divided into countriesthat produce the bulk of our fast fash-ion garments. Get that pocket mended,those trousers hemmed, that uniformbadge sewn, and expand holiday giftingplans to include repurposing, mendingand making do, while learning abouthow we are connected to wages andworking conditions around the globe.Please allow between 1-24 hours forservice. 1450 Ocean, free to visit; alter-ations cost variable, 10 a.m. – 3 p.m.

Santa Monica CertifiedFarmers Market The Saturday Downtown FarmersMarket, also known as the OrganicMarket, opened in May 1991. As SantaMonica’s second CFM, it had a differentmission to fulfill. With the passage of theCalifornia Organic Foods Act of 1990,consumers were eager for more organicproduce and another market for weekendshopping. The Organic Market boasts thelargest percentage of Certified Organicgrowers of the City’s four markets. 8 a.m.– 1 p.m. 2nd @ Arizona Avenue

in weather are so minimal, but it’s a totalblessing because if we had super cold winterswith snow and freezes, we wouldn’t be ableto do what we do,” she said.

While there’s harmony over their ranchingpractices, there is conflict over the cooking butthat actually makes for a better holiday meal.

“Our family is in constant disagreementswhether smoked or fried turkey is the best wayto go, so we cook two, which means we alwayshave lots of leftovers,”said Bell.“The broth froma smoked turkey takes on an incredible flavorand makes the best base for soups and stews.”

Those leftovers are important when feed-ing a growing brood that travels from far andwide to reconnect during the holiday season.

“Our family all lives in different cities, soit’s really that the holidays give us the chance

to spend some time together,” she said.“Farm life is hard and it’s even harder to getaway, but no matter what, we always maketime to spend together and take some timeaway from the farm,” she said. “Now thatwe’ve expanded with spouses, kids, etc., it’sjust too much for our mom to cook alone.We all choose to cook two dishes that wewant and then my mom handles thedesserts, which is her favorite part and mydad cooks the turkeys.”

No matter whose turkey turns out best,the family agrees on the value of farm tofield food.

“Because we farm, we eat everything off theland that’s fresh and not processed. Packagedfoods like stuffing or cranberry sauce may bemy absolute least favorite,” said Bell.

AAUUTTOONNOOMMYY FFAARRMMSS sells at Santa Monica’sWednesday and Sunday markets. (661) 430-0106, https://autonomyfarms.com/

GUMBOFROM PAGE 1

Turkey Gumbo

Ingredients:Turkey Broth3 lb. smoked turkey wings6 scallions, roughly chopped4 sprigs parsley4 stalks celery, chopped3 carrots, chopped1 large white onion, chopped

Gumbo3/4 cup canola oil1 1/2 lb. andouille, roughly chopped1 cup flour3 cloves garlic, minced1 small red onion, minced1 small white onion, minced1 green bell pepper, minced1 red bell pepper, minced1 tbsp granulated garlic1 tbsp granulated onion2 tsp mesquite seasoning1 tsp cayenne1 tsp ground white pepper1/2 tsp crushed red chili flakes

1 1/2 lb smoked turkey breast, cut into 3/4” pieces3 tbsp Worcestershire sauceKosher salt, to tasteCooked white rice, for serving

DIRECTIONS:Make the stock: 1. Bring ingredients and 1 gallon water to a boil ina large stockpot. 2. Reduce heat to medium; simmer 4 hours, thenstrain stock and keep warm.

Make the gumbo: 1. Heat 2 tbsp. oil in an 8-qt. Dutch oven over medi-um-high. 2. Cook andouille until fat renders, 8-10 minutes;transfer to a plate. 3. Add remaining oil and sprinkle in flour; make adark roux. Add garlic, onions, and bell peppers; cookuntil soft, 10-12 minutes. 4. Stir in granulated garlic and onion, mesquite sea-soning, cayenne, white pepper, and chili flakes; cook1 minute. 5. Add reserved stock and andouille, theturkey breast, Worcestershire sauce, and salt; boil.6. Reduce heat to medium; cook, stirring occasionally,until gumbo is thickened, about 1 hour. Serve with rice.

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Crime Watch is culled from reports provided by the Santa Monica Police Department. These are arrests only. All parties are innocent until proven guilty in a court of law.

ON NOVEMBER 7, AT ABOUT 7:17 A.M.Officers responded to a radio call for service at Chevron – 1330 Santa Monica Blvd – regard-ing a robbery that just occurred. The suspect attempted to steal a pack of cigarettes fromthe store and was seen westbound on Santa Monica Blvd. Officers located the suspect at10th Street and Santa Monica Blvd. Officers spoke to the store clerk. Officers learned thesuspect entered the store. The suspect walked up to the counter and wanted to buy a packof cigarettes. The clerk asked for identification. The suspect did not have any identificationand the clerk refused to sell him the cigarettes. The suspect demanded the cigarettes. Thesuspect was again denied and jumped over the counter. The suspect grabbed a pack of cig-arettes from the display case. The clerk tried to grab the cigarettes and the suspect pushedthe victim’s chest. The suspect walked out the store with the cigarettes. The suspect wasidentified by the clerk and taken into custody. The cigarettes were recovered from the sus-pect. Paul Jones Bobo, 20, homeless was arrested for robbery. Bail was set at $50,000.

CRIME WATCHB Y D A I L Y P R E S S S T A F F

FRIDAY, NOVEMBER 24, 2017

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OPINIONS EXPRESSED are those of the writer and do not necessarily reflect those of the Santa Monica Daily Press staff. Guest editorials from residents are encouraged, as are letters to the editor. Letters to the Editor can be submitted to letters@smdp.com. Receipt of a letter does not guaranteepublication and all content is published at the discretion of the paper. All letters and guest editorials are subject to editing for space and content. All submissions must include the author’s name, address and phone number for the purposes of verification.

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crave those things naturally,” he said.“It is onlyright that our fall plates are full of butternutsquash, Brussels sprouts, apples, cabbage, blackberries and yes, pumpkins. These hearty foodsgrow as if to shore us up for the coming win-ter. Well, maybe not in Southern California.”

He said making a drink to be savoredhelps remind him to slow down and be pres-ent during the festivities that for him ofteninclude home, family, constant cooking,board games, laughter and friends.

“I’ve spent the last 20 years living in NewYork City,” said Crouch. “And over all thoseyears, every Thanksgiving that I was in town,I hosted a dinner for friends at our apart-ment. Some years as few as 10 guests, a fewyears over 40 people coming and going allnight. It is my favorite day and deserves thetime. A whole day set aside for no purposebut to express gratitude.”

When he is with his family, he said thegroup takes an aggressive approach to the hol-iday cooking that included all the standards of

a big Texas feast like roasted turkey, stuffing,smoked ham, green bean casserole, sweet pota-toes, roasted corn pasta and mashed potatoes.

“It is a serious spread,” he said.“Although,I’d say my mom does most of the cooking.Over the years, others have contributed aplate or two or maybe a dessert. (I’m talkingto you aunt Sue, mmmm that chocolatecake!). But the cooking starts two daysbefore the holiday and is still being complet-ed 10 minutes before the blessing with muchpanic and sweating. But it’s always perfect.”

Whether you sip your drinks in anticipa-tion of the whirlwind season to come orafter gorging on a fine meal, Crouch said thepoint of the season remains the same.

“I love that for whatever reason you mayhave, we all gather together at this time ofyear. We go out more,” said Crouch. “Spendmore time with friends, break bread andtoast together. There’s a shift this time of yearand it makes us better.” Find Bareburger eachSunday at the Main Street Farmers Market.

CCHHRRIISS CCRROOUUCCHH is the General Manager ofBareburger Santa Monica, 2732 Main St.http://bareburger.com, (310) 392-2122.

BAREBURGERFROM PAGE 1

Farmer’s Market Old Fashioned

Ingredients:2oz Hard Cider1.5oz rosemary infused bourbon.25oz Agave.25oz fresh Lemon JuiceHalf a handful cubed fresh apple (farmer’s marketapples are always freshest)One apple wheel slice treated with citrus (to preventbrowning)Sprig of farmer’s market rosemary. Angostura Bitters (or any aromatic bitter of yourchoosing)

DIRECTIONS:1. Place all ingredients in a mixing tin and gently

muddle the apples. 2. Fill with ice and shake vigorously. 3. Double strain over fresh ice (one large cube preferred) 4. Add two dashes Angostura5. Garnish with rosemary sprig and apple wheel.

*I suggest drinking with garnish on glass.

6. To infuse the bourbon, simply bruise three orfour sprigs of rosemary and place in the bourbonbottle, along with the rind of a lemon. If there isn’ttime, you can simply add a single sprig of rosemaryto the tin and shake into the cocktail. You will, how-ever, get more of the richness of the rosemary intothe whiskey if you give it the time to sit.

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Jack Neworth Send comments to editor@smdp.com

Laughing Matters

FOR ANIMAL LOVERS THE PASSING OF Abeloved pet can be as emotionally difficult asthe loss of a family member and the mourn-ing just as profound. I can attest to this eventhough the pet in question wasn’t even mine.

Oscar de la Rascal, a remarkable GoldenRetriever seizure alert service dog, belongedto my disabled neighbor, Colleen. For fifteenyears, I walked Oscar and was privileged toshare many adventures, which his outgoingpersonality and seemingly human facialexpressions made possible. Last monthmarked the one-year anniversary of Oscar’spassing. As I think of him all the time, Ithought I’d share one of the many stories ofhis and my friendship.

In addition to hikes in the Santa Monicamountains, Oscar and I would often takewalks along the boardwalk to the pier andback. Occasionally we’d stop at the kiddiepark on the way. Don’t ask how but Oscarloved a “trick” where I’d put a tennis ball onthe landing at the top of the slide. As hestared intently at the ball, he would “stay” asI repeated the word firmly.

Finally, at the command, “Okay!” Oscarwould race up the stairs, grab the ball andcome down the slide. Back in the sand, Oscarwas proud of his accomplishment as evi-denced by his sitting tall and, pleased withhimself, often burying the ball under his paws.

Not surprisingly, when children saw Oscarperform this unusual feat they’d often be thor-oughly delighted. This was the case when fouryoung kids,approximate ages 4 to 10.From theircharming accents, I could tell they were fromAustralia. I’d soon learn they were on vacationwith their mom who was sitting on the bench.

The oldest boy saw Oscar’s trick and askedif I he could have a turn. His mom reluctant-ly nodded it was okay. I didn’t realize the fam-ily was due at the airport soon to take a 17-hour flight back to Sydney. (I’ll bet that wassome kind of fun for the mom … not.)

Oscar watched intently as I held the ten-nis ball in my hand telling him to stay as Iplaced it at the top of the slide. Then I whis-pered to the oldest boy to keep saying stern-ly “stay” to Oscar.

The boy was thrilled with Oscar’s obedi-ence. He couldn’t believe such a big animalwas under his “power.” I then whispered hecould say “okay” whenever he was ready.

The boy braced himself and said, in asdeep of a voice as he could, “Okay!” Oscarscampered up the steps like on a mission. Hepounced on the ball like it was prey and withit firmly in his mouth, took a trip down theslide. The boy was ecstatic. The problem wasnow his siblings each wanted a turn!

Mom came over and broke the news thatthey needed to get going to the airport. Sheexplained there wouldn’t be enough time foreach to have a turn. But the younger threepouted. “It’s not fair, why did John get a turnand not us?”

Understandably, the mom glared at meand, for my part, I felt thoroughly guilty. IfOscar and I had come by five minutes laterthey’d already be on their way to LAX.

While I was all set to back up mom,weighing the alternatives, she gave in to thekids. “Each of you can have one turn, butthat’s it!” She looked at me as if to say, “Makethis quick!” I tried but it wasn’t easy. I’ll saythis for Oscar, he was completely up for it.The problem was the smaller the kid, thesmaller the voice.

With their Australian accents, it wasadorable as each child tried to sound olderwhen talking to Oscar. Thankfully, Oscarseemed to play long as each kid had his orher turn and all went well.

As she hurriedly gathered her brood tohead to the airport, I apologized to the mom.She was gracious as she explained they’d beensightseeing from San Francisco to SantaMonica. “My kids have seen the Golden GateBridge, Disneyland, Knott’s Berry Farm andthe Santa Monica pier. But I guaranty you, allthey will be talking about when they get backto Sydney is your dog.” Late as they were, Ididn’t explain Oscar wasn’t really my dog.

Much as I miss him, I really should writea book about Oscar. I already have a workingtitle, “The Double Life of Oscar de la Rascal,”explaining how he was a service dog with ajob by day but my close buddy and a partyanimal when he and I got together.Hopefully, I’ll start soon. Until then, consid-er this an abbreviated chapter.

To my buddy, Oscar de la Rascal, RIP.

JJAACCKK is at facebook.com/jackneworth,twitter.com/jackneworth andjackdailypress@aol.com

The Double Life of Oscar de la Rascal

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that we interact with internationally. We seethat Los Angeles is a progressive city, that itdoes put its money where its mouth is tohelp protect coastal activities and the envi-ronment. What we do here makes a big dif-ference around the planet.”

College students will be encouraged todelve into research and discover the bestways to deal with coastal issues.

“That is the intention of what the insti-tute will do,” Ford stated. “That means oneproject after another with good scientificmonitoring to inform us as to how effectiveany of these approaches are.”

Issues such as climate change and oceanwater quality will continue to be examined.

“What we should be concerned about isthe manifestation of ocean acidification offour coast,” Ford noted. “The ocean’s chem-istry is changing and is becoming moreacidic and that is putting a lot of stress on theplants and creatures that live in the ocean.”

Ford and members of The BayFoundation will continue to assist facultymembers and students at the new CoastalResearch Institute at LMU.

“The staff of The Bay Foundation —about 15 of us — are involved in these

efforts,” Ford said.“The faculty, staff, and stu-dents are all contributing to these projects.We also encourage a lot of partners in ourcommunities like the City of Santa Monica.”

The Bay Foundation has a mission torestore and enhance Santa Monica Bay andcoastal wasters. Staffed by science expertswho are leading members in their field, TBFmembers are passionate about protectingthe bay and creating a healthy ecosystem.

An estimated two million people live in theSanta Monica Bay Watershed district, whilemore than 5,000 species of animals, birds, andplants make their home in local sea waters.

Now that the Coastal Research Institutehas officially opened, Ford is getting readyfor more events planned for the future.

“I’m looking forward to working on thenext set of budgets and coming up withplans to finish up this year and move intothe summer at full speed,” he said.

Meanwhile, other ocean issues such as thebeach restoration project continues to beongoing in the local community andbeyond. Ford and other experts are alwayslooking at new and improved ways of keep-ing beaches clean and looking beautiful.

“It’s a tangible example of how we canaddress these issues,” he said.

For more information about The BayFoundation check out the website at santa-monicabay.org.

INSTITUTEFROM PAGE 1

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Comics & Stuff6 FRIDAY, NOVEMBER 24, 2017 Visit us online at www.smdp.com

Zack Hill By JOHN DEERING & JOHN NEWCOMBE

Dogs of C-Kennel

Strange Brew

Agnes By TONY COCHRAN

By JOHN DEERINGHeathcliff By PETER GALLAGHER

By MICK & MASON MASTROIANNI & JOHNNY HART

To turn from pain is violence. A lot of people choose not to see the pain, as though that makes the violencenot count, but it still counts anyway. Some can’t help but see the pain, however invisible or covered up itmay be. Perhaps there’s nothing to be done for the pain, but awareness alone brings a degree of peaceunder the Aquarius moon.

Aquarius Lunar Notes

ARIES (March 21-April 19)Who is on your side? Not that people have tobe on your side for you to get something out ofinteracting with them. But if they do happen tobe on Team You, you’re going to feel muchmore comfortable and free around them.

TAURUS (April 20-May 20)Lying opens the door to doubt. It makes it hardto believe or to be believed. There’s a small andtempting lie hanging over you — maybe itseems like the kinder choice — but if you canavoid it, do.

GEMINI (May 21-June 21)Improvement is the goal. If improvement isalways the goal, eventually you’ll hit theheights. But if you make the heights the goal,every small win will be diminished by the cru-elty that is comparison.

CANCER (June 22-July 22)For the sake of being orderly, you may have tocut something out. You may have to lose a lotof something, actually, but the remaining partshould be much easier to manage.

LEO (July 23-Aug. 22)The simplicity of your approach will be disarm-ing to those dealing with massive complexities.And as they pause to observe, perhaps in won-derment or maybe just to chuckle to them-selves, you’ll make your next brilliant move.

VIRGO (Aug. 23-Sept. 22)Strongly consider putting your thoughts intowritten form, especially in a letter to someoneyou appreciate. Everything about the writtenexpression will be thoughtfully received,maybe even cherished.

LIBRA (Sept. 23-Oct. 23)If you can keep to the topics and activities thatcontribute to your health and stay on purpose,this is no small thing. Reward it. You might besurprised how few people can do this.

SCORPIO (Oct. 24-Nov. 21)Every family has its own kind of delicate bal-ance to strike, and today you’re throwingweight in this corner or the other just to keepthings afloat. Don’t wear yourself out over it.Give others a chance to contribute.

SAGITTARIUS (Nov. 22-Dec. 21)Your family balance may be upset, but this isvery positive. It’s what had to happen tostrengthen the bonds. Tonight, you’re open-minded. You may even be willing to travelbeyond reality as you know it.

CAPRICORN (Dec. 22-Jan. 19)Do you have people around you who believe inyou even more than you believe in yourself?Because that’s a gift. Treasure them, and letthem know about that, too!

AQUARIUS (Jan. 20-Feb. 18)Today’s luck springs from appreciatingwhere you come from, partly becauseyou’re now experienced enough to under-stand the pressures and freedoms of adult-hood and the difficulties involved in raisinganother human.

PISCES (Feb. 19-March 20)In the wizarding world, you say your spell,wave your wand, and it’s done. In the physicalworld, there’s so much more breath and fleshto involve in it. Maybe that’s better. Work willfeel good to you today.

TODAY’S BIRTHDAY (Nov. 24)

It’s not that you want a total change, but a few key refinements on your wish list will be granted inthe next three months, and this will up your entire game. January is the start of a new level of self-love and acceptance. March brings a change of scenery, and June is all about building up your lovedones. Gemini and Capricorn adore you. Your lucky numbers are: 44, 5, 16, 21 and 37.

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Medical History■ This week in 1984, Baby Faebecame the first newborn recipi-ent of a cross-species heart trans-plant. Dr. Leonard L. Bailey, a heartsurgeon at Loma Linda UniversityMedical Center, transplanted awalnut-sized young baboon heartinto the young girl, who had beenborn prematurely 12 days earlierwith hypoplastic left-heart syn-drome, a lethal underdevelopmentof the left side of the heart. Ahandful of previous adult animalheart transplants had providedrecipients fewer than four days oflife at best, but Bailey believed theinfant’s underdeveloped immunesystem might be less likely toreject alien tissue. Baby Fae lived20 days before complicationscaused her death.

WELL NEWS B Y S C O T T L A F E E

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