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Brookdale Lodge the Epicenter of Life
Brookdale Lodge is iconic American. It is a symbol of the "west", empowered by car culture, outdoor spirit and certainly one of the most famous examples of this. During its peak, it was the second most popular resort in California. From foreign diplomats to Hollywood, the California's most tony families, and even the US president, called into to port here. Johnny Weissmuller and Shirley Temple had homes nearby. US President Herbert Hoover was a frequent guest and perfected his fishing off the bridge in the dining room.
During the summit to establish the United Nations in San Francisco, many world leaders came to Brookdale to relax at the lodge. Aside from its perfect location in the Redwoods, the lodged booked the top name entertainment and big bands. Later during mobster rule, equally famous criminals called it home and rumors grew of mermaids escorts, buried bodies, the nefarious meat locker, and passageways. During bootlegging and gunrunning the lodge clearly had a part to play. In the swing era, there are some top songs about the lodge, Beautiful Brookdale Lodge, My Brookdale Hideaway, and A Place Known as Brookdale.
What is the Brookdale Lodge like now?
"For a society that feels compelled to run around in sweatsuits in order to shed a few pounds, it may be difficult to imagine a "lifestyle" in which vast fueling was essential to survival. But the old lumberjacks bolted three, four, and, on some river drives, five enormous meals per day. And they used them. One can leaf through as many stacks of old photographs as a proud archivist can trot out without seeing a potbelly. Indeed, a common superstition among loggers was that when they saw a fat man in the woods it was time to blow the whistle. There would be three accidents in quick succession."
""Powder Box Pete" could eat three T-bone steaks or seven pork chops. Anna M. Lind, a former cookhouse worker, saw "hungry fallers come into the dining room, sit down at their place at the table, and empty an entire platter of steak onto their plate." "A working logger such as Dad," Sam Churchill recalled from his boyhood in Clatsop County, Oregon, "could usually handle around nine thousand calories a day of hearty foods including ample servings of pie, cake, cookies, homemade breads and other delicacies."
According to the British physiologists, J.V.G.A. Durnin and R. Passmore, 'There is probably no harder physical work than lumbering in the forest, particularly in winter." Based on research among woodsmen in eight European countries and Japan, they calculate that chopping a tree at a moderate rate of 35 strokes per minute burns 10 calories per minute. (At 50 strokes per minute-contest speed-usage rises to an astounding 19.3 calories). Bucking burns 8.6 calories per minute (lending scientific corroboration to Anna Linds observation that the fallers and buckers were the biggest eaters); trimming, 8.4; and barking, 8.0. There are no data, unfortunately, on river driving, but "carrying logs" and "dragging logs" burn 12.I calories per minute! For reference purposes, this compares to 6.1 calories per minute drilling coal, 4.0 laying bricks, 2.0-2.9 at general housework, 2.3 working on an automobile assembly line, and 1.4 sitting at a desk writing an article on an electric typewriter"
"Out of this tricky requirement emerged the curious and universal loggers' custom of silence at meals or, more precisely, the rule against talking at meals. It was one of the laws"everyone lived by," Louie lanchard remembered, "even if they had never been passed by the state legislature...When you was eating, no talking was allowed, except to say 'Pass the meat' or 'Shoot the beans' when the things didn't come around fast enough. If we'd ever had any stylish visitors, they would of thought a logging camp crew the most polite people who ever broke bread together. Seeing all this politeness, they might of thought it was the Last Supper."
Similar on Highway 9 Brookdale is located 2 miles south of the town of Boulder Creek on Highway 9 and along the San Lorenzo River. It is about 10 miles north of Santa Cruz and it doesnt really have many services. Residents must shop in Felton, Ben Lomond, or Boulder Creek. Brookdale has a population of 1900 and its elevation is 405 feet. In 1900 John H. Logan laid out the town in what was formerly Reed's Spur and before it was called Brookdale it was known as Clear Creek because of its location at the creek's mouth. The Brookdale Post Office was established in 1902, discontinued in 1944, then reestablished in 1945.
Breakfast and supper was typical of what one can get to eat in old style diners. Ham, eggs and toast for breakfast. On Sunday, breakfast would be later than normal to let the men sleep in on their day off. This meal was more like a “brunch” as we know it today.
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Boulder Creek remains one of the visible places along historic highway 9.
Workers from Japan, China, the Philippines and other Asian countries often worked in the logging camps and sawmills. In the logging camps, they usually constructed and maintained the logging railroad tracks. In the sawmills, Asian workers were usually assigned to work the “green line” (an area of sawmill where freshly milled lumber is pulled from the conveyors and stacked) and at the millpond, two dangerous and low-paying work areas. Asian workers had separate housing, either bunkhouses or family housing.
“The Chinese made up the railroad maintainance crew. The section men, they had their own cookhouse and bunkhouse in camp – they were honest and clean, wonderful people. Everybody thought the world of them. On the Chinese New Year, they always invited the train crew to an eight course Chinese dinner with a bottle of beer for every guest and a bottle of scotch for every three guests.” [Source: “Waddy” Weeks quoted in Logging As it Was by Wilmer Gold (Victoria, B.C.: Morriss Publishing, 1985.)]
Organic Delivery: Buffalo Market, Celebrating California flavors delivering to Boulder Creek.
In Los Angeles, Wolfgang Puck was also an early pioneer of California cuisine; starting with his work at Patrick Terrail’s Ma Maison, and further work with Ed LaDou on California-style pizza at Spago and Asian fusion at Chinois on Main. Mark Peel, who worked for both Waters and Puck, went on to co-found La Brea Bakery and Campanile Restaurant with his then-wife Nancy Silverton. As executive chef, he mentored other up-and-coming chefs. “Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu but also through the many graduates of its kitchen.”
BOULDER CREEK, CA California GARDEN SCENE, Residence of HL Middleton Postcard
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