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Boulder Creek Grocery Delivery

We are happy to serve Boulder Creek with Organic Grocery Delivery and conventional foods.
brookdale lodge grocery organic deliveryBoulder Creek is one of the most beautiful parts of California.  It is a little town between San Jose and Santa Cruz but a big place in terms of logging history, trees, and American travel-road culture.  Boulder Creek grocery delivery options are few.  Buffalo Market helps you find and order groceries from wherever you are or need them, including for Boulder Creek. Sure we serve Santa Cruz and Half Moon Bay some of our favorite customers are in the historical logging town of Boulder Creek.  How it works: shop our amazing local produce, meats, seafoods, and California produced suppliers and fine foods from around the world.  We offer you tons of support to complete your order and give you something no San Francisco Supermarket can offer.

What to know about Boulder Creek, CA:

Located in the San Lorenzo Valley, Boulder Creek boasts scenic drives through beautiful redwood forests. It's name is from its northern boundary, the Boulder Creek, which is a stream that flows about seven into into the San Lorenzo River., along with Bear Creek.   The stream is field with large rocks and that's where its name is born.  Nearby is a confusing Boulder Brook which flows in the Gold Gulch Creek near Felton.  Biking, hiking and equestrian trails, campgrounds, picnic areas, and a combined 80 miles of trails are accessible at nearby state parks. You’ll also find a golf course nestled in a forested paradise that is a destination in itself. Other features include local wineries, antique stores and galleries that adorn the nearby towns. The zipcode is 95006 and the town populations is about 1,630 and only covers about four square miles. 

Most important sites:

Most important sites in Boulder Creek: Big Basin Redwoods State Park, Father of the Forest, Berry Creek Falls, Taungpulu Kaba Aye Monastery, Big Basin Nature Museum and Research Center

Celebrities in Boulder Creek, CA

During its heyday many celebrities would visit Boulder Creek.  These included: James Dean,  Mae West, Marilyn Monroe, Humphrey Bogart, Joan Crawford, Rita Hayworth, Tyrone Power, Hedy Lamarr, W.C. Fields, Shirley Temple, Johnny Weissmuller, President Herbert Hoover. We will discuss more about its prohibition boom and the famous Brookdale Lodge.  

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?

Major investments have been made to fix what was stripped by owners and fires to bring the lodge back to glory, the hotel reception and the equally famous old FireSound Lounge have been festooned with 1920s embellishments.  The Brook Room just received a 3 million dollar investments and the Mermaid Pool is currently receiving the same.    

The article "Oh Boy, Did you Get Enough of Pie - A Social History of Food in Logging Camps", by Joseph R. Conlin (click adobe pdf here to download a pdf copy)provides an in-depth look at how the loggers lived and how they ate. It is a long article and to whet your appetite consider the following quotes:

"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"

Serving logging camp food

"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."

boulder creek california highway 9 grocery delivery

Serving Camp Food

 

 

 

 

Brookdale

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 FeltonBen 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.

 

 

Camp Cooks
Logging camps had an outstanding reputation for serving wonderful meals from which no man ever left hungry. Lunch consisted of three full sandwiches, two of which contained meat and the other perhaps butter and jam. Included with the lunch was a piece of cake or fruit for dessert. These lunches were prepared before breakfast and ready for the men to take with them when they left the dining car.
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.
Camp Cooks Mess hall crew Mess hall crew, Lewis Mills and Timber Co., ca. 1922. Special Collections, UW Libraries, C. Kinsey 1740 Cooks in logging camps were extremely important to the success of the operation. A cook who could provide good, hearty meals to loggers kept the crews happy and contributed to the success of the company. A bad cook could cause discontent among the men and cause them to quit and move on to a better run camp. The loggers ate enormous quantities of food, an average of 8,000 calories a day, in order to have the stamina for the work of one 10-hour shift. Riggingmen, fallers, and buckers are said to have expended 8 to 12 calories per minute, with heavy gear and foul weather adding to the caloric burn. The cook arose at 3:30 or 4:00 in the morning and had breakfast ready before 6:00. The call to meals was a blast on a cow’s horn, beating on an iron triangle or a gong made from a circular saw blade. No talking was allowed at meals, other than to ask for food to be passed, and most meals were consumed within 12 minutes. A good logging camp cook could routinely produce meals that compared favorably with those served in the finest hotels. A survey of logging camps in the Northwest in the 1930s found the following items frequently served: corned beef, ham, bacon, pork, roast beef, chops, steaks, hamburger, chicken, oysters, cold cuts, potatoes, barley, macaroni, boiled oats, sauerkraut, fresh and canned fruits, berries, jellies and jams, pickles, carrots, turnips, biscuits, breads, pies, cakes, doughnuts, puddings, custards, condensed or fresh milk, coffee and tea. Breakfast and dinner were served in the cookhouse.
brooksdale lodge

How do we deliver to Boulder Creek, CA:

Boulder Creek remains one of the visible places along historic highway 9.  

Segregrated Tastes

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.[7] Mark Peel, who worked for both Waters and Puck, went on to co-found La Brea Bakery and Campanile Restaurant[8] 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.”[9]

BOULDER CREEK, CA California GARDEN SCENE, Residence of HL Middleton Postcard


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