Herald Publications - El Segundo, Hawthorne, Lawndale & Inglewood Community Newspapers Since 1911 - (310) 322-1830 - Vol. 4, No. 3 - January 20, 2022
Inside
This Issue
Certified & Licensed
Professionals.......................7
Classifieds............................2
Entertainment......................2
Hawthorne............................3
Huber’s Hiccups..................3
Lawndale..............................4
Inglewood.............................5
Legals............................. 4,5,6
Pets........................................8
Weekend
Forecast
Friday
Sunny
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Saturday
Sunny
70˚/53˚
Sunday
Sunny
70˚/51˚
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Featuring the Weekly Newspapers of Hawthorne, Inglewood and Lawndale
South Bay Children Honor
Dr. Martin Luther King Jr.
We are pleased to announce the winners of the City of Inglewood’s Dr. Martin Luther King Jr. Speech contest sponsored by the Los Angeles Rams. Grades K-2: Keiber Estrada, Highland Elementary School;
Grades 3-5: Cherish Kelly, Warren Lane Elementary School; Grades 6-8: Laila Bell, Franklin D. Parent Tk-8 School and Aniyah Brooks, Wilder Preparatory Academy Charter School. The winners were
recognized during the Rams vs Cardinal Wild Card Playoff Game and will also receive a cash prize. Congratulations. Photo courtesy City of Inglewood.
Pasta, Amore e Fantasia
Article and photos
by Ben & Glinda Shipley
In 1969, a good friend named Robbie
dropped out of New York University and
vanished from the social scene. Nothing
unusual about that in those rootless, peripatetic
days—except for the shocker two years
later, when we ran into him sitting in a café
in the Communist quarter of Florence, Italy,
reading a book and sipping on a glass of
Grappa. Such are the vagaries of travel in
the modern age—or so it felt—that we all
seem to end up where we’re supposed to be.
As it happened, Robbie had just started
the first Montessori school in Italy north
of Rome. His Open House for parents and
friends was scheduled for that evening. Did
we want to come? Well, obviously. So we
went and, as usual at such parties, ended up
in the kitchen, where the real action always
is. That night, the action was a petite, attractive
Florentine sous-chef, graduated that year
from Le Cordon Bleu Paris, who offered to
teach us how to make an authentic Tuscan
spaghetti sauce.
Decades later, we befriended a purchasing
agent at one of the major Hollywood studios.
Sam had frittered away his youth on the
rougher edges of society, losing himself to
drugs and violence with the Hells Angels.
Yet no matter how ugly his circumstances,
on the first Thursday of each month, Sam
showed up for a Neapolitan feast his father,
a first-generation Italian, cooked for the first
eighteen relatives to reserve a seat. When
Papa passed on, a more mature and settled
Sam found a job and took over the family
and this responsibility.
The heart of Sam’s feast was a classic
Neapolitan spaghetti sauce based strictly
on tomatoes grown in the ashes of Mount
Vesuvius, the brooding volcano across the
harbor from downtown Naples. When we
told Sam about our own family connection to
that ancient, unstable neighborhood, he broke
with the firmest of traditions and handed over
the “secret” family recipe.
Some people eat to live, and some people
live to eat. Some people can’t stop wandering,
and some people never leave home.
But it’s impossible to separate food from
travel. Think of that every time you twirl a
fork-load of spaghetti—a food we associate
with a distant land like Italy, that actually
arrived there from a much farther China, in
1493, in the luggage of Marco Polo. Even if
you never leave your kitchen, the foods you
cook and eat have traveled since the dawn
of civilization.
The Tuscan Sauce:
If you order pasta Bolognese anywhere
from Siena north to Bologna, this is more
or less what you’ll be eating. Keep that in
mind if your twelve-year-old has grown up
on American restaurant spaghetti—this sauce
won’t taste the same to them. We don’t use
the name here, because in America, “Bolognese”
has evolved to mean just about
any meat-tomato-based sauce with “Italian”
seasonings. Surprisingly enough, this Tuscan
sauce is the quickest and simplest of our
two favorites.
2 lbs. beef, 1 lb. pork, 1 lb. veal, separately
ground or (if you have the time) chopped.
Equal parts beef stock (1 can approx.), red
wine, and chopped fresh Roma tomatoes.
1 large onion, 1 bell pepper, 1 box mushrooms,
1 head (not a misprint!) garlic, all
A cherub, a washerwoman’s fountain, and a trattoria in a lost corner of Marco Polo’s Genoa.
See Travel, page 7
chopped.