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It all began with Gary selling handmade hats out of his station wagon in the ‘70s — now, the company is one of the largest global hat makers in the country. At American Hat Makers, we use only the finest materials to make our hats in Santa Cruz, California. Our company is so ...
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In East Africa, he’d do as the local tribesmen did, eating no vegetables for months at a time, instead consuming a mixture of three parts milk and one part fresh blood, drawn from a vein in the neck of a living ox the way syrup makers tap the trunk of a maple. (After ten days...
My grandfather told me that when he was 18, he was what used to be called “all hat and no cattle,” a kid with little money and no property. “One of my biggest thrills,” he said, “was loading my buggy and best girl on a river ferry. That was like a ride at Disneyland. ...
The chain of Boos Brothers cafeterias was one of the first in Los Angeles, contributing to the flood of cafeterias that soon appeared in that city and elsewhere in Southern California. Californians to the north ridiculed the trend, referring to Los Angeles and southern California as the “State...
Wet winters are no longer a guide to the severity of wildfires in California, a new study suggests. Increased temperatures due to global warming and more effective efforts to contain fires means there’s now more dry wood to burn. This means that large wildfires of the kind seen in 2018 ca...
Jerry Brown, who first served at age 38 as California's chief executive (1976-83), has returned at age 74 in the third year of his third term (2011-2015), arguably going stronger than ever The California 'Mordida' California now works on the principle of the mordida, or 'bite.' ...
At the Chase Lounge, you can enjoy complimentary light refreshments, a U.S. Open hat customization station, a morning grab-and-go coffee bar and live streaming of the tennis matches. If you aren't able to make a reservation in advance, you'll be able to join a waitlist on-site. ...
s early cider makers, claiming that they often pressed half rotten and worm-eaten apples, and were haphazard in the way they monitored the fermentation process. Quantity, not quality, appeared to be the over-riding value for many American cider makers, and most of the cider was consumed at ...