Letters to the Editor

Cardinal Point
A couple of days ago, The New York Times ran a story about retirement communities that now feature three-star chefs. But we already have this in Alameda at our own Cardinal Point. It is not uncommon to find crab cannelloni in a pumpkin-spice béchamel sauce; duck and Andouille gumbo en croute; Kona-coffee-crusted lamb shank with a chocolate balsamic glace; or Chilean sea bass Provençale as a chef’s special. Would be timely story, given the aging of the Baby Boomers and would enlighten those that still think retirement community food is akin to sub-par cafeteria eats.
Kate Haas, San Leandro

Too Many Categories, But It Sure Was Pretty
Looked at this issue today. My first impression was that there were far too many categories—too watered down to be of significance. On the upside, beautiful visually, and I love the quality of the new paper.
Randi Carlson via Facebook

Fan Mail
I have lived in Alameda for three years now. I have been happily flipping through the Alameda Magazine since living on the Island. It keeps me connected with the community.
Melody Yip, Alameda

Grateful
Thank you for not including best teacher [in the Best Of coverage]. It would be nice to get rid of all of the school things, as it does not represent anything that I can determine, except maybe for preschools.
Debra J Sarver, Alameda

Hooray For Us

Happy to be in such good company in Alameda Magazine’s Best of Issue! Readers’ Choice BEST CAFÉ / COFFEEHOUSE
From JuliesCoffeeTea @JuliesAlameda Check out the great write-up in Alameda Magazine.
From Sontag Film @SontagFilm

Follow my sister! RT@JoAnneYada:#alamedaart #eastbayart Thanks for voting me Best Artist 2014 in Alameda Magazine!
From Suzanne Yada @SuzanneYada

Great article about our School Smarts parent engagement program in Alameda Magazine.
From Paul Richman @PJR100

This article appears in the October 2014 issue of Alameda Magazine
Did you like what you read here? Subscribe to Alameda Magazine »