Riley Carolan, loaf novice, starts popular Castilleja bread baking club

STORY AND PHOTO BY DANA HUCH

Where’d all the bread flour go? Since the beginning of quarantine, a surge in at-home bread baking has taken place, causing an unprecedented demand for bread flour.

Castilleja junior Riley Carolan has been a zealous participant in what she dubbed “the quarantine activity.”

“I’ve always admired people who can just make a loaf of sourdough … so magical,” Carolan said. “I felt like it would be a very useful skill.”

Carolan and her friend Hadley Nunn wanted to learn, so they started a bread baking interest club at their high school despite having no bread baking experience. 

The Castilleja juniors were inspired to start a club which took advantage of the “new avenues” distance learning opened up such as access to a kitchen. This sparked the idea for a social club centered around baking.

“I think when you’re just going from class to class on Zoom in your bedroom it can be isolating,” Carolan said. “I, for one, felt a little bit disconnected.”

To Carolan and Nunn, bread baking expertise did not seem like a prerequisite to leading the club because they expected to only see four sign-ups — those Carolan had “coerced into joining,” she said — but when the sign-ups started rolling in, the pair realized that they would need a more solid plan for orchestrating the club.

“We had a roster of 40 people who joined the club and we were both so surprised,” Carolan said. “We were like, ‘Now we actually have to lead this well.’”

Carolan found a club mentor in her math teacher from sophomore year, Dr. Emily Landes, who happened to be an experienced at-home bread baker. Through making loads of loaves with her husband, Landes has been able to equip the beginners with “those tips you can’t necessarily find in a recipe but that a person who bakes bread a lot will know,” Carolan said. 

Landes also shares her own baking failures, which Carolan said helps with staying positive through the inevitable struggles.

The club took on banana bread as its debut bake to embolden its members. This first meeting’s turnout was more diverse in skill and grade than Carolan expected.

“We had a range of grades and a lot of these people I hadn’t even talked to,” Carolan said. “Some of them are completely new to the school.”

The club has fostered opportunities for “inter-grade bonding” and more casual interactions, Carolan said, which are missing from the school experience off-campus. She and other upperclassmen in the club have been able to give advice to freshman and sophomores going through the same classes and projects they once did.

Chemistry is often a topic of conversation in the club, as many sophomore members are taking the subject. Heated discussions about yeast and thermodynamics are spurred on by the club’s collective chemistry knowledge. Carolan said that the group jokes about bread baking being “food chemistry.” 

“The elements are your ingredients,” Carolan said.

Because of the complicated science at work, Carolan has learned that it can take a long time to get a loaf right. Looking at a photo of the Challah bread she has now mastered, it’s hard to believe that Carolan described her final product the first time she attempted this recipe as “dry chunks, with an oily exterior.”

“I forgot to add the oil and so as I was mixing the dough, it was super chunky and dry,” she said. “I was showing everyone on the Zoom meeting my dough and I was like, ‘Is this how it’s supposed to look?’ and they were like, ‘Um, yeah, it’s not really supposed to look like that.’ … It was at the point where it was beyond saving.”

To improve as an at-home baker, Carolan advised trying out different breads, asserting that even if the breads are different, over time, a baker gets a feel for the qualities of a good bread dough. Asking more experienced bakers for help has also allowed Carolan to build her skills.

She shared this simple revelation: “Baking bread is hard, but if you keep at it, you will succeed.”

With patience, Carolan has been able to achieve some impressive bakes. She spoke fondly of her first time baking focaccia; the smell of the dough, watching it rise, the herb and spice mix seasoning the top of the soft golden loaf that came out of the oven were all sensual delights of the process.

Carolan said she savors these many delightful steps of bread making, but her favorite part is the moment she gets to share the fresh loaf with her family and brothers after the hard work. Club members who couldn’t make it to the meeting or whose bread did not turn out sometimes also get a successful loaf Carolan delivers so that they are able to experience the final product. Carolan loves to see others enjoy her bread.

In addition to bonding with other students, the bread club has allowed Carolan to interact with new adults in her school community such as a librarian who joined in for pita day.

“I never got the opportunity to talk in depth with the people who work in the kitchen at our school, and so [I appreciate] having that opportunity to talk with them on a more personal level while they’re in our club and instructing us,” she said. “I’m really grateful that they wanted to take time out of their day to teach us.”

Carolan said she hopes the bread baking interest club and the unexpected connections it encourages will continue even after school returns in person, now that Zoom is an established tool. A sophomore who frequents the club has already offered to “continue the tradition” once Carolan and Nunn graduate, she said.

“My favorite part about the club, even though bread baking is great, is just seeing the people and interacting with them and joking around,” Carolan said. “It’s a place where I feel really comfortable and I hope that the members of our bread club can feel comfortable. … Destress from our days and bake bread together.”

DeMartini Orchard: Oldest business in Los Altos sticks to its roots

STORY BY DANA HUCH AND GIL RUBINSTEIN, PHOTOS BY DANA HUCH AND EMILY MCNALLY

June 26 might just seem like a regular summer Sunday, but here in Los Altos, it’s officially known as DeMartini Day, commemorating the oldest business that still operates in the town today: DeMartini Orchard, a farmstand on the side of San Antonio, founded in 1932.

Over the almost nine decades that the store has operated, it’s passed through three families; first the DeMartinis, then the Zeitmanns before the current owners, the Kozys. Its deep roots have made DeMartini a pillar of Los Altos’ history and community.

The Kozy brothers — Craig and Tony — gained ownership of the stand in 1985 and have kept the family-run tradition alive. Craig’s son, James, began working the stand at 12 years old, and he’s grown up witnessing the complications of running a family business. 


Aerial photos of Demartini Orchard, 1930’s and 2021 (courtesy Kobi Myszne and Los Altos History Museum, respectively)

“Community is a big part of our store,” James said. “A lot of our customers come here not with a dinner plan, but wanting to see what looks good that day. We’ve been here for so long that we are entrenched in the community.”

The stand has stood the test of time partially due to the DeMartini family’s continued ownership of the land on which the store sits, relieving a significant amount of financial pressure from the business. 

Because of this support, the stand has been able to stick to its charming, anachronistic purpose of serving fresh produce to the community, despite time’s changes. Heritage and attention to detail makes DeMartini Orchard stand out among the grocery delivery services of the tech age.


Photos of Demartini Orchard from across San Antonio, 1930’s and 2021 (courtesy Los Altos History Museum)

But given that same tech age, the stand has needed to branch out in the types of produce it sources to accommodate for a wider demographic. Since the tech industry has boomed, DeMartini’s has seen its patronage diversify and has tried to reflect this change in their inventory.

“Historically the demographics of Los Altos were a little bit older and white; in the past decade or so, there’s been a shift to a younger demographic,” James said. “There has been an explosion in diversity, so I’ve focused a little bit more on getting more ethnic foods and different vegetables.”

Every day, DeMartini receives a new shipment of produce from farms as far as Watsonville and Calistoga, as well as other farms along the coast and in the valley.

“If they’re willing to drive the product to me, I’ll take it,” James said. “If it’s in season and if it’s local, it’ll always taste better than if it has to sit in a warehouse or truck. It’s also great to keep money in local communities.”

But DeMartini, like many small businesses, still has not been immune to the effects of COVID-19. While it does now offer curbside pickup, extra costs and manpower associated with selecting items have added to employees’ workloads, making it a less than ideal system.

And the pandemic has also brought in a new crowd of shoppers — tech workers.

“Before the pandemic, a lot of these tech workers would get fed all their meals at the campus,” James said. “Now, since they closed the campuses, a lot of tech workers are coming out and looking at produce for the first time. I’ve had a lot of people ask, ‘What is this vegetable? How do I cook it?’ I’ve had people come in who didn’t know that there were more than 10 varieties of apples. It’s really cool to see someone who tries something for the first time; it’s really fun.”

But going to the locally sourced produce stand is often not the most convenient or cheapest option, especially in comparison to supermarkets and grocery delivery services. Even before the pandemic, DeMartini found itself being forced to fight the larger companies for customers, but has prided itself on having fresher produce than the big box chains.

“Your Safeways, your Walmarts, your Costcos, they take everything that the farm produces regardless of quality,” James said. “I have people that go to the markets every day and they pick out the best looking boxes off the pallets. It’s not the easy way to do it, but it is the best way to do it.”

Shreya Anand’s podcast aims to inspire girls in STEM

STORY AND PHOTO BY DANA HUCH

When Los Altos sophomore Shreya Anand looked around at the names of the audience on her Zoom screen, she spotted enough “Dr.’s” and “Ph.D.’s” to “totally freak out.” 

Anand was attending a conference — the Global Community Bio Summit Program, hosted by an organization focused on making STEM knowledge more inclusive and accessible — to share what she’s learned through creating her own podcast, “All About Her,” where she interviews women in the STEM field.

Anand started the podcast in June of last year, seeking guidance from women who have navigated their respective STEM fields to get where they are.

“I think I’m learning about the good and the bad of behind the scenes with each of these careers,” Anand said. “And while it’s kind of scary, it’s also opening me up to a new world of possibilities which I never imagined before.”

The list of careers in STEM is a long one, and it’s only growing longer; but most of these positions are held by men, which left her wondering what her future in STEM could look like, not just as an ambitious student, but as a girl.

Beyond discovering what she wants to do in life, Anand hopes that putting the project out into the world will inspire other girls like her.

“The only way that we can overcome challenges and disparities is by talking about them,” she said.

Anand has released eight episodes so far, each featuring a different STEM professional. Already, her guest list has included a mathematics professor, a U.S. government data scientist and a climate scientist. Hearing these accomplished women open up about their struggles, Anand said, inspired her to put herself out there and speak at the Bio Summit Program about her own perspective.

In fact, after Anand gave her talk, messages poured in from her audience, offering help to spread the word about her podcast. This was just one of the ways Anand’s project has opened avenues for developing supportive connections in the STEM community.

Opportunities to receive backing from established STEM professionals didn’t come easily, however — Anand said that at first, it took a discouraging number of cold emails with no responses to find guests. But once she had a few interviews under her belt, networking became a natural part of the process. 

Nowadays, there are some weeks in which Anand has an interview every day. 

As she’s gained experience, Anand has been able to loosen up from her preplanned questions and allow the conversations to flow with her guests, making room for more depth. In fact, she’s already started to receive valuable advice that she can use herself in the future.

“The best piece of advice I’ve ever gotten in all of my podcasts so far is from Dr. Catherine Pomposi,” Anand said. “She said … that you’ve found your passion when going to work stops feeling like you’re actually going to work and it starts feeling like you’re really enjoying what you’re doing.”

More than that, Anand’s noticed that all of her guests have made some form of the statement, “I’m always growing,” which is another important lesson she has taken from her podcast; despite it seeming like a large risk to shift the focus of their careers, these women see change in professional direction positively and embrace opportunities to be challenged.

And while she’s learned a lot from her guests, Anand has certainly learned quite a bit on her own. Perhaps most impressively, she had no audio production experience prior to creating the show, but blazed forward with her solo project and learned what she needed to along the way.

“I sat down with iMovie and I was just like, ‘Alright, let’s find some elevator music — let’s put this together,’” she said.

As Anand has continued to learn and grow with her podcast, she’s kept in touch with previous guests, giving updates about progress in her journey.

“[Previous guests] are still really invested in it,” she said. “Even after they’ve done an interview, they always like to see where I’ve gone and things like that. It’s just really great to see that community building up.”

In the future, she envisions the community of supportive STEM professionals she has found through the podcast expanding to be globally inclusive and help girls all over the world. Her most recent interview was with an international guest, which was a “really big step” for Anand.

Her hope, she said, is to empower girls in other countries to even create their own version of an “All About Her” podcast.

“My real way to make an impact in the STEM world could be to just be a creator and to spread information about doing research and the different aspects of STEM,” Anand said.

You can find Shreya’s podcast on Apple Podcasts, Spotify and Youtube.

Artist of the Month: Dasha Korepanova delights with her whimsical creatures

STORY BY OLIVIA HEWANG AND DANA HUCH, PHOTO BY TOMOKI CHIEN

Dasha Korepanova used to sell her character designs in exchange for virtual currency in a video game. Now, the Los Altos junior is inundated with so many requests for commissions — paid in real money, not in-game “spuds” — that it’s become difficult for her to manage during school. 

“I would sell my stuff for 10 cents and hope and pray that it sold,” Korepanova said. “Now, it’s surprising to me how many people want to support my stuff.” 

Korepanova primarily uses Instagram to share her work, posting what she described as a mix of animal character design and fan art. Recently, her following on Instagram has grown, rising from 300 followers to 400 in just one month.

But she said numbers have never been her focus — it’s interacting with her fellow artists and followers that brings her the most joy.

“It’s really nice seeing how the same people come back to your posts,” Korepanova said. “The same people say, ‘Wow, I love this,’ ‘This made my day,’ and I think just building that tiny community of people who really like my art is what means a lot to me.”

Korepanova’s favorite artwork is fan art of a character from the video game “Hades.” (courtesy Dasha Korepanova)

Community has always been an essential part of Korepanova’s art. Before middle school, Korepanova said that her perception and involvement in the art scene was limited to doodling for fun and copying images off the Internet, but her friends changed that completely. She credits these friends for giving her the initial push that helped her get where she is now. 

“When I met my friends, they showed me a different side to this whole art culture and how you can push yourself to make your own characters and your own designs,” Korepanova said.

The originality and quality of Korepanova’s art has mushroomed since those formative middle school years. Since then, her signature style has emerged; if you scroll down Korepanova’s Instagram page, you’ll see a variety of whimsical creatures done in a style that she describes as “muted and painterly.”

But sticking to a consistent style has always been less important than evolution to Korepanova, who said she’s constantly tinkering with her visual approach and embracing experimentation.

“I feel like [art style] always evolves no matter how good your art gets, because you always are influenced by the things around you,” Korepanova said.

Korepanova mostly posts colorful and fantastical creatures like this one on her Instagram. (courtesy Dasha Korepanova)

When Korepanova invents a mythical creature, she considers human qualities as well, incorporating distinct personalities that influence the creature’s pose, coloring and visual quirks.

For commissions, clients often give Korepanova a personality profile to work with, but she said she also likes to add her own touch of “snarkiness” and mischief to her creatures.

“It’s a selling factor because people really like to connect with them on an emotional level,” she said. “That’s usually what gets someone to buy it.”

Fan art of another character from “Hades,” Charon, eating a burrito. (courtesy Dasha Korepanova)

Despite her early success, Korepanova’s parents have reservations about her desire to pursue art as a career, but Korepanova attributes that uncertainty to misconceptions about the scope of artists’ work.

“A lot of people think art as a job can only be where you sell your paintings to an art exhibit … but that’s not what modern artists do,” Korepanova said. “I don’t think [they] understand that art and design can be found pretty much anywhere.”

Korepanova said her dream career is creating concept art for video games, movies and television shows. She isn’t under any illusions about the less-glamorous side of the job — expecting she’d be assigned to “draw 40 different rocks” — but she’s fascinated by the possibility of showing her character designs to a broader audience through the mainstream entertainment industry.

“Having the freedom to draw a bunch of different characters and concepts and trying to represent a certain idea would be the closest to what I do now,” Korepanova said.

But until then, Korepanova is focused on experimenting with new techniques and improving as an artist.

“My goal right now is just to find [a style] that I’m happy with and to grow and explore more and just get better,” Korepanova said.