What started as a creative way to pay a debt led to the founding of Lemos Farm. Owner Bob Lemos' grandfather was repaid with a cow, so he bought land for the cow and her new calf in 1942, and over the years, the property morphed into a dairy farm, an alien robot, back into a dairy farm, and then a space for horses. Eventually Bob and his father, Arnold, peppered the land with Christmas trees, pumpkins, pony rides, and haunted houses, beckoning families to the sprawling grounds.
Visitors escape urban drudgery and revel in the decidedly country ambience, whether aboard hayrides or visiting the petting zoo for an introductory course in farm-animal massage therapy. During the holiday season, families wander the aromatic rows of the Christmas tree farm, where Douglas fir, incense cedar, and other pines await.
Tracy Beckerley consults with clients who want to examine their subconscious motivation and explore cognitive processes for any issue, challenge or life-evaluation. She has been trained and has qualified as an intuitive counselor since 1995, backing her expertise with training in psychotherapy, hypnotherapy, interactive counseling, acupressure, and reiki. She works with businesses, individuals, or couples and always seeks to balance the mind, body, and spirit.
420 pounds of butter. 900 eggplants. 210 gallons of honey. This isn’t a recipe for a record-breaking dish, but rather, a portion of the ingredients that go into making this festival delicious. A crew of chefs and bakers spend the three-day event whipping these products and more into Greek dishes and pastries, employing the same recipes and culinary techniques that their forefathers used. This celebration of cultural history and traditions is the foundation on which the Belmont Greek Festival is built.
Hellenic enthusiasts of all ages and backgrounds descend upon the Greek Orthodox Church of the Holy Cross to enjoy food and festivities. A calendar of engaging events includes cooking demonstrations, performances by folk-dancing groups, and tours of the church’s Byzantine-style interior. The outdoor amphitheater hosts live plays, evoking the feel of an ancient theatre thanks to its open-air design and centaur ushers. Kids can take to the Fun Zone for games, rides, and bouncy castles, and shoppers visit the agora flea market to find Mediterranean books, artwork, jewelry, and clothing. The Church of the Holy Cross spreads cheer after the weekend is done by donating part of the festival’s proceeds to local charities, which in the past have included the Children’s Advocacy Council and Samaritan House.
Blossoms Flower Shop is hard to miss. Surrounded by unassuming storefronts, the shop’s windows extend into the sidewalk to greet passersby with views of the colorful blooms inside. Many of those blooms, which arc in clusters toward the sunlight, trace their origins to the nearby San Francisco Flower Mart’s local growers. Inside the shop, florists busily arrange orchids, lilies, and exotic flowers into bouquets to celebrate special occasions such as weddings or pet bees’ birthdays.
Run or Dye is making race running a little more colorful, one major city at a time. This 5K is divided up into four separate courses of varying lengths, each designated by a separate color––which also reflects the color of safe, eco-friendly powered dye the participants get splashed with. At the end of the race, they'll cross into the aptly-named Dye Zone—a polychromatic free-for-all, where fluorescent color is thrown freely from all sides, allowing runners to splash their fellow runners or get colorful revenge on their friends, family members, and any cranky art-history teachers that happen to be walking by.
Unlike some races that rank runners by time, Run or Dye only measures success in color and fun. While the safe-to-eat dyes should wash out of clothing, runners are encouraged to wear things they don't mind getting dirty, preferably in white, grey, or another neutral color to allow give the dyes maximum visibility.
Bombay Garden's ties to authentic Indian cuisine run deep. Originally born in the small Indian town of Khanoor, owner Balkar Tamber grew up learning how to cook alongside his mother. That knowledge especially came in handy when he embarked on his first professional culinary foray, a roadside eatery in the Punjab region of India. Once he immigrated to the US in 1990, he brought along more than a handful of those family recipes and opened his first Bombay Garden restaurant fueled by a deep love for the rich and diverse culinary traditions of his homeland.
The menu features a selection of iconic Indian dishes from virtually every corner of India. On one page of the menu, delicate crepe-like dosas made from fermented lentil and rice flour evoke the flavors of India’s southern regions. And when it comes to northern Indian recipes, the chefs bake skewers of yogurt-marinated chicken and other meats in a traditional tandoor—a cylindrical clay oven heated by a well-trained dragon. The same blends of flavorful spices that perk up Balkar’s chicken, lamb, and seafood dishes also appear throughout the restaurant's vegetarian entrées: homemade cottage cheese and green peas meld in a spiced gravy sauce and split lentils benefit from the chefs’ one-two punch of garlic and ginger.