A news reporter’s job is to get the facts’and friends, contacts and even enemies, all of whom can be sources, help a good reporter in this pursuit. So says Palisadian Ed Guthman, a man whose career has spanned five decades, including his rookie years at the Seattle Times in the 1940s, his stint as special assistant for public information in Robert Kennedy’s Justice Department in the ’60s, a dozen years as national editor at the L.A. Times, and now a journalism professor at USC. ”The quality and caliber of sources was on Guthman’s mind this week as the identity of the infamous ‘Deep Throat,’ who was invaluable to Carl Bernstein and Bob Woodward’s investigation of the Watergate cover-up, was revealed to be Mark Felt, a man whom Guthman knew while he was at the Justice Department. ”’I remember Felt as one of the senior FBI people,’ Guthman recalls, not at all surprised that he had been a willing source. ‘He had a relationship with Woodward, Hoover had died, and the president brought in someone from outside the department (L. Patrick Gray) instead of tapping Felt, who was the number-two guy. He was pissed off, he saw what was going on in the Nixon Administration, and told the reporter. It’s not unusual at all.’ ”Indeed, it’s not unusual for reporters to get information from all sorts of people, Guthman says. ‘People begin to trust you, and they’ll tell you a lot.’ ”The reasons vary, but Guthman maintains that, ultimately, the record of the facts speak for themselves. ”While now, at 85, Guthman is the sage’dispensing a career’s worth of experience to his students at USC’he was once callow. He offers examples of some of his sources, angels and devils. ”Early in his career at the Seattle Times, he was assisted by a man whose identity he never revealed to anyone: not to his editors, not even to his wife. The story involved the head of the Western Conference of the Teamsters Union, who was suspected of embezzling hundreds of thousands of dollars of union funds. ” In the course of the investigation, working with the Times labor reporter, Guthman also discovered that the Teamster official who was handling the health and welfare pension had been collecting ‘a very large’ commission. ”’We wrote the story,’ Guthman said, ‘and then I did something that I had never done before, and never did again. I told the [pension] guy that I had the story and asked if he’d like to read it before I ran it. He said ‘Yes,’ so I went over to his office and gave him the story. He read it, crumpled it up and threw it on the floor. ‘Go ahead and print it, you sonofabitch,’ he said. ‘It’s all true.’ This guy became a source.’ ”Sources can also be corrupted, Guthman discovered early on. Again, in Seattle, the newly elected mayor had beaten the finance director. ‘The finance director turned over to me the finance report,’ Guthman says. ‘But before I could investigate further, the mayor paid off my source and he disappeared. It was a great lesson to me, but I had to learn it the hard way. It never occurred to me that I would lose my source.’ ”Throughout his career, Guthman says he has learned much, some by his mistakes, but much from a host of professionals and mentors, who instructed him in the qualities of good journalism: integrity, truth and common sense. ”While a senior at the University of Washington, Guthman worked nights collecting sports statistics for the morning’s news. In July 1941, he entered the Army and when he came back to the Times in 1945 his old boss Cliff Harrison, who had since become the editor-in-chief, asked him what he wanted to do. ”’I was just as glad to have my old job back, but Mr. Harrison said, ‘You could be a real reporter; you’re going to the courthouse. In six months, I want to know what’s going on behind every door.’ It turned out that the county clerk, Robert Morris, was a highly regarded referee, even refereeing Rose Bowl games, and my track meets in high school. He remembered me and took my hand and said ‘I’m going to show you all the public records that are down there.” ”Probably one of Guthman’s most inspiring mentors was Robert Kennedy, whom he assisted at the Justice Department and with his campaign for the U.S. Senate in 1964. ”Although Kennedy asked Guthman to stay on as his press secretary, he turned Kennedy down, acknowledging his true commitment. ‘I felt I was a reporter and didn’t want to spend the rest of my life in politics,’ he says. ‘So he gave me some advice that helped me with the next step in my career. He said, ‘Go to anybody you respect, and they’ll be happy to spare a half-hour to give you advice for your future.’ So I talked to people I knew who I thought had good judgment: a number of friends at the Justice Department, the CEO at IBM, where I was offered a job in PR, Norman Lear’and I talked to Otis Chandler, who at that time, 1965, wanted to beef up the L.A. Times’ national bureau and asked me to be editor.’ ”While at the Times (1965-1977) Guthman realized first-hand how Watergate was really the loose end of a ball of yarn that would unravel into the nation’s most astonishing story of corruption. ”’At the 1972 Republican Convention in Miami, I was there with my staff covering for the L.A. Times,’ Guthman says. ‘We saw security around Bob Haldeman and John Erlichman we’d never seen before and we couldn’t understand why. Our reporter John Lawrence was scheduled to interview Haldeman and was waiting in the hotel lobby. He went up to the desk and asked the clerk where the men’s room was. The clerk asked him to wait, whereupon an armed guard came up to escort Lawrence to the bathroom. We couldn’t figure it out; finally we decided if anything was the cause, it was Watergate, so we decided to investigate.’ ”Then, perhaps the most felicitous series of coincidences produced class-A sources, who assisted the Times in being the first newspaper to file stories on Watergate. Reporter Jack Nelson interviewed the lookout guy, who had been across the street from the Watergate Hotel during the break-in, and investigative reporter Robert Jackson managed to get the whole story from John McCord, the leader of the Watergate burglars, whose daughter, it turned out, attended the same school for the deaf as did McCord’s daughter, so the two men were friends. ”Although a joint news service agreement with the Washington Post resulted in the Times not getting front-page credit, Guthman says ‘They [the Post] did what we would have done.’ ”Surveying the journalistic landscape these days, Guthman stands firm that thorough investigation and fact-checking must remain the standard. ”’Television and the Internet have changed things a lot, but you still have to do regular, intensive checking,’ Guthman says. ‘The first five weeks of my investigative reporting class are involved in asking the students to find out where the public records are. But what I find is that large numbers of the students are getting the information off the Internet. It’s great, it saves time, but I tell them that you’ve got to get the original documents. I try to explain to them that documents disappear; you have to have them certified. ”’A student came up to me recently and said ‘I can’t find anything about this on the Internet.’ ‘Come with me,’ I said, as we walked across campus. She asked ‘Where are we going?’ I said, ‘the library,’ and wondered if she had ever been inside the library. What’s going to happen when they get something off Google and they’re going to be wrong?’
Clarabell Stars at Marquez Career Week
Career events at elementary schools provide a valuable tool for young children to learn about the different jobs they can pursue later in life. Often, though, the speakers tend to represent jobs children are already aware of such as doctor, lawyer, accountant and fireman. ”This year’s Career Week at Marquez Charter Elementary was different, allowing students to get up close and personal with representatives of other types of professions, including a dairy worker, a paleontologist, a movie stuntman, and a pair of movie writer/producers. ”The event’s non-human superstar was Clarabell, a 1,600-pound dairy cow who came as a representative of the Dairy Council of California. The instructor, Efrain Valenzuela, wowed the students with a milking demonstration, and taught useful tidbits about a cow ‘s body and explained to the students where their breakfast milk and yogurt comes from. ”’Our objective is to teach the kids what happens from cow to container,’ Valenzuela told the Palisadian-Post. The students learned about the eating habits of the cows, and were impressed to learn that a single cow can produce 10 to 15 gallon of milk per day. ”Another hit with the students was Mario Perez, a professional stuntman who has worked in video games such as ‘Devil May Cry’ and ‘Matrix: Online’ and films like ‘Master and Commander on the Far Side of the World.’ He did many of the sword-fighting stunts in the film, and estimates that he was killed ‘about seven or eight times.’ ”Perez brought up several students and involved them in fake fights in which the student would mimic punching or kicking and he would perform various flips, jumps and rolls. He then did several demonstrations with swords from the same batch made for ‘Pirates of the Caribbean.’ ”Doug Goodrow, a bone preparator from the Natural History Museum, talked about a dig he had been working on in Montana where they uncovered a Tyrannosaurus Rex skeleton that was about 70 percent intact. He showed slides of the dig site and explained how dinosaur fossils are found and excavated. He also displayed a map showing the distribution of the fossils at the site, along with a plaster cast and model of a Tyrannosaurus Rex tooth. ”Palisadians Keith and Juliet Giglio, a husband-and-wife team, gave a presentation about writing movies and what it’s like to be on a set. The Giglios wrote and produced the Disney film ‘A Cinderella Story’ and were contributing writers for the animated film ‘Tarzan.’ They explained what it was like seeing their scripts get fleshed out on film, and encouraged the students to pursue a career in writing. ”Writing movies ‘is all all about imagination,’ said Keith Giglio. ‘I get to be a kid every day.’ ”Career Week was coordinated by Rosario Sindel, a parent at Marquez and an attorney with Unocal. Among her other speakers were Palisadians and school parents John Salwitz, a video game designer who founded Electronic Arts; Denise Moss, a writer/producer for ‘All Grown Up’ on Nickelodeon; and professional musician Charlie Bisharet, who appears regularly on ‘American Idol.’ He played his electric violin for the students.
Delores Ketterl, 79; Longtime Palisadian
Delores Ketterl, a longtime resident, died on June 5 after a long illness caused by a stroke. She was 79. Born in Platte Center, Nebraska, Delores was one of eight children. She and her husband John Ketterl (deceased) were residents of Pacific Palisades from the early 1960s. She was preceded in death by her son Tommy Dean Williams and is survived by her son Craig Williams of Sacramento and daughter Susan Atwell of Mission Viejo. She also leaves behind her beloved granddaughter Kristin Bottelier and three great-grand children, Matthew and Sam Salazar and Sophie Bottelier, all of Yellow Springs, Ohio. She was laid to rest at Woodlawn Cemetery and Mausoleum in Santa Monica. She will be dearly missed and will always be in our hearts, said her family.
Making Food Picture Perfect
Photo by Rich Schmitt, Staff Photographer
There sits a perfectly sculptured scoop of strawberry ice cream, with its creamy pink chiseled edges and cloud-like shape. How did that single scoop, tucked neatly into a ceramic dish, come to look so perfect? ‘It’s about technique,’ says Diane Elander, a food stylist who uses a special scooper and method to dig the ice cream out of its carton and press it into the dish. She learned to style ice cream (her specialty) from a photographer in New York, and gained clients such as Dreyer’s, Blue Bunny and Borden’s. ‘It’s stressful but fast,’ she says about working with ice cream, which usually has to be shot within a minute, before it starts to melt. ‘If you’re well prepared for it, you just do it.’ Food styling is about 80 percent preparation, says Elander, whose job includes shopping for, preparing and styling the food. She has an assistant who helps with tasks like washing lettuce or sorting cereal flake by flake. Elander’s techniques include melting cheese with a clothes steamer and spraying it with Pinesol to preserve its shiny look. ‘You have to catch cheese before it gets opaque,’ she explains. Similarly, she coats cut pineapple in Karo syrup for an appealing gloss. Before the food is photographed or filmed, Elander spritzes, brushes and primps it’either with her fingers or with tweezers, chopsticks or wooden toothpicks, which she keeps in a fish tackle box. Sometimes, one shot takes two to four hours to set up and photograph, which pushes an average work day up to 11 hours. The constant process of manipulating the food so that it looks fresh and natural requires patience and creative problem-solving. For a Lightstyle magazine cover, Elander squeezed a rubber band around part of a bursting tortilla sandwich to keep it wrapped and concealed the band with a cilantro leaf. For a Coffee Bean and Tea Leaf advertisement, she topped a blended coffee drink with a special kind of whipped cream that doesn’t melt immediately and used a strainer to distribute an even layer of cinnamon over the the top. Her designs have also appeared in Bon Appetit, Better Homes and Gardens, Esquire, Southern Living and the Los Angeles Times Magazine. Last month, Elander celebrated the 20th anniversary of her career in food styling, which she began at age 24 in San Francisco. ‘Our job is to take the food at its optimal moment and keep it there,’ she says. Sitting in her light kitchen in the Palisades, over a cup of coffee and plate of freshly baked muffins, sparkling with sugared pecans, Elander jumps up from her seat to show me her pantry, which is stocked with pastas, teas and vintage tins that she collects. She pulls a small lacy purse filled with tea leaves out of its container and dangles it, admiring the presentation. ‘I think I was trained early on how to look at things,’ she says, referring to the years she spent studying art history at Williams College in Massachusetts. ‘In art history, you do lots of observation of paintings and writing about what you see.’ Originally from Pittsburgh, Elander earned her degree in 1983. She passed on job offers to be an arts administrator at the Guggenheim, Lincoln Center and the Whitney for a higher-paying position in advertising as an account executive at Ogilvy and Mather in New York. ‘I really wanted to be in the art world, but I wanted a job that linked business and art people,’ she says. ‘I thought it would be advertising.’ After about a year and half, Elander left to work as a production assistant on TV commercials, where she found herself assisting with food and loving it. She was actually backstage curling bacon for a bacon cheeseburger commercial when she realized that working with food was what she wanted to do. Soon thereafter, on her honeymoon in Greece, she met an art director who connected her with San Francisco food stylist Amy Nathan (author of ‘Salad’ and ‘Fruit’). ‘I was hooked on food, and San Francisco was so inspiring,’ says Elander, citing the city’s ‘abundance of fresh ingredients and the food and wine culture, with nearby vineyards.’ She worked in catering, both in preparation and presentation, and assisted Nathan and another food stylist, Bunny Martin, who became her mentor. ‘Bunny wouldn’t tell me how to do it, she’d just make me go home and try it,’ says Elander, who would read ‘The Joy of Cooking’ and practice making recipes. ‘To be a food stylist, you really have to know how to cook.’ She also remembers Nathan asking her in the interview for the job, ‘If I asked you to go into the kitchen and make a white sauce, could you?’ and ‘What herbs could you identify?’ Elander’s answers were ‘Yes, of course’ and ‘lots.’ She continued assisting food stylists in New York, where she and husband Troy moved for his medical internship. She also took cooking classes as well as a course on ‘The Chemistry of Cooking’ at the New School, to understand the properties of food’what happens when it heats up and cools down. This knowledge came in handy when she got hired to do a wine commercial that involved preparing a perfectly brown chicken. ‘I cooked 15 chickens for different amounts of time and doneness, to see which one looked best,’ says Elander, explaining that as the fat under the skin cooks, it creates spots on the bird that were not acceptable in her early days of food styling. ‘Since [the reader or viewer] can’t taste the food, you have to make it look good enough to taste,’ says Elander, who does styling for both editorial and advertising promotions. About 80 percent of her work is print. She explains that tomatoes have to be wet, a glass has to be icy, and coffee has to have bubbles as if you’re pouring it into a cup. Some foods look better when they sit out, or wilt a little, such as tomatoes, which have ‘a wateriness that lends itself to photography.’ Sometimes, Elander brings her own dishes and props to prepare a dish. She selected a dark ceramic Luna Garcia artisan plate she bought in Venice Beach to use for a rustic shot of Kalamata olives floating in what looks like olive oil (but is really water). The photographer she was working with added a real olive branch from his neighbor’s garden. ‘There are so many choices now, so there’s more flexibility, but it also makes things more difficult,’ says Elander. ‘That’s why it’s great to be a team with a photographer.’ Elander also says that putting something in an unusual container or presenting it in a special way, such as ice cream in sundae glasses, can be unexpectedly more attractive. ‘Food looks best on blue,’ she says. ‘There are not a lot of natural blues in food, so it’s a good contrast.’ Elander learned this from testing various foods on her Fiestaware plates’cheese, pasta and apple pie all looked best on blue. She compares having the right dish for presentation to the added pleasure in drinking tea out of a stylish English teacup or eating Chinese food with chopsticks rather than a fork. ‘Food styling is about taking people to another place,’ says Elander, who comes from a family of five kids and traces her food knowledge back to her childhood. ‘Pittsburgh had fabulous farmers’ markets. Mom always made applesauce and Dad grew tomatoes.’ She remembers picking the tomatoes, licking them and then sprinkling them with salt before eating them. ‘After church on Sunday, we always got steak and fresh donuts,’ says Elander, who has taught her own three children about cooking some of her family’s traditional Pennsylvania coal region holiday recipes’breads of paska and nutroll served with a homemade cheese called hrudka and grated red beets with horseradish, called hrin. Elander packs about 17 lunches a week and prepares five dinners, so she’s constantly looking for ways to keep her kids interested in good food. ‘Once a week, they get soup or salad in a wide-mouthed thermos,’ she says. When Elander is developing recipes for clients (something she does in addition to food styling), she tests them on her family. Her recent creations include a blueberry pesto and a strawberry relish for pork chops, which her kids loved. ‘If it’s going to taste good, it’s usually going to look good,’ Elander says, explaining that an all-white meal of white fish, potatoes and cauliflower lacks in presentation and flavor. ‘The bottom line is that it has to be appetizing.’ Her current project is to finish recipes in a cookbook she started about six years ago, called ‘How to Cook for Kids.’ By adding just one other ingredient to each of her recipes, she says, they would appeal to adults, too. Elander’s extensive home garden on Las Casas includes tomatoes, eggplant, zucchini, green beans and red peppers. She also grows dill, rosemary, basil, thyme and lemon-scented geranium, and a variety of fruits such as lemons, apples, blackberries, plucots, peaches and pink, variegated lemons. Even with all of the food products available in today’s world, ‘you still have to know how to cook,’ says Elander, who has taught ‘Food Styling for the Home’ in her kitchen for silent auction winners. She hopes to make this aspect of food styling her focus. Elander and Troy, an ophthalmologist, have lived in Pacific Palisades since 1997. They have three children: Samantha, 12, who attends Paul Revere; Annie, 9, who attends Marquez Elementary; and William, 3, who attends Palisades Presbyterian Preschool.
Author Teaches Craft
Writer Cathrine Ann Jones turns the the old axiom ‘write what you know’ on its head, coaching aspiring writers instead to write what they feel. ‘George Lucas never traveled to outer space, yet his original story ‘Star Wars’ did rather well,’ she writes in ‘The Way of Story, The Craft and Soul of Writing’ (Prasana Press, 2004). Jones is an award-winning playwright and screenwriter whose films include ‘The Christmas Wife’ (Jason Robards), nominated for best picture and best writing, ‘Unlikely Angel’ (Dolly Parton), ‘Angel Passing’ (Hume Cronyn, Calista Flockhart), which played at Sundance and went on to win 15 awards in festivals both here and abroad and the popular television series ‘Touched by an Angel.’ Ten of her plays, including ‘Calamity Jane,’ have been produced both in and out of New York City. These days, Jones devotes most of her time to conducting writing workshops. A resident of Ojai, Jones will appear at Village Books, 1049 Swarthmore, at 2 p.m. on Saturday, June 11. After teaching writing in universities, including USC, for more than 25 years, Jones decided to create her own ‘how-to’ book, mainly as a way to dispel the idea that there’s only one way to write. Most of what she saw in bookstores were volumes solely devoted to craft, with little or no focus on mining the deeper wells of imagination. ‘You need both of them,’ Jones says about the balancing act between skillful craft and tapping into one’s soul to make a good story. ‘Just as you decide to marry the man you feel most passionate for, you should write about something you feel a lot of passion about,’ she says. ‘You have to contact that inner, emotional part of yourself in order to make a story your own.’ Jones’ own creative journey includes two extended trips to India, once as a Fulbright scholar. While she’s adamant about reaching the intangible inner dimensions of writing, her book also contains solid instruction about craft, with chapters ranging in topic from ‘Seven Steps to Story Structure’ to ‘The Secret Writing of Stunning Dialogue’ to ‘Transcending Writer’s Block.’ Among those she teaches, Jones sees the most common pitfall as giving up. ‘I remind hopeful playwrights and screenwriters that Samuel Beckett’s ‘Waiting for Godot’ was turned down 55 times. It’s probably the most important play of the 20th century.’ For more information about Cathrine Ann Jones and her workshops, go online to www.wayofstory.com.
Upcoming Events
Bookstore Owner O’Laughlin to Offer Summer Reading Hints Katie O’Laughlin of Village Books will offer suggestions for summer reading on Tuesday, June 14 at 2 p.m. at the Pacific Palisades Woman’s Club, 901 Haverford. The Woman’s Club meeting will begin with the introduction of new members at 1:30 p.m. and will be followed by an installation tea. For reservations, contact Evelyn Morrow at 459-2507 by noon on June 11. Moonday Features Annie Reiner and Shelley Savren on June 13 The Moonday poetry reading series continues with Annie Reiner and Shelley Savren reading on Monday, June 13, 7:30 p.m. at Village Books on Swarthmore. Reiner’s poems have appeared in numerous journals and anthologies, including ‘From Daughters And Sons To Fathers’ (ed. Constance Warloe, Story Line Press, 2001), ‘The California Quarterly, Vol. No.’ and ‘The New Los Angeles Poets (Bombshelter Press, LA, 1990). The title of her book, ‘The Naked I,’ was a winner in the 1992 Los Angeles Poetry Festival. Savren is the recipient of nine California Arts Council Artist in Residence grants, two National Endowment for the Arts regional grants, and three artist fellowships from the City of Ventura, and is a full-time faculty member of the English Department at Oxnard College. Contact: 454-4063. Local Artist Anne Schwartz Displays New Work in Highlands Anne Brawer Schwartz, painter and jewelry designer, is exhibiting her work at the Hidden Cafe, 1515 Palisades Dr. in the Highlands, from June 14 through August 28. Schwartz earned a B.S. degree in graphic design from the University of Oregon. She then attended the Gemological Institute of America, studying jewelry design and gemology. This led to a long career as a jewelry designer. When she became a mother, Schwartz decided to leave the world of jewelry design, but her creative and artistic nature led her to pursue other forms of expression. Eventually she was led to painting. Many of her images are drawn from the real world around her: a favorite subject is her own garden. Other times, her paintings are an artistic exploration of her own consciousness and emerge as abstract and atmospheric environments that might be called inner landscapes. In addition, Schwartz has mastered the art form of Sumi-e. Contact: 459-7714.
Palisadians Lead Oaks Christian to CIF Volleyball Championship
Led by a contingent of Palisades players, the Oaks Christian High boys’ volleyball team swept past South Pasadena to win the CIF Southern Section Division IV title Saturday at Cypress College. Oaks Christian, located in Thousand Oaks, was seeded No. 1, and lived up to its ranking by sweeping all four of its playoff matches to finish the season 33-1. The Palisades contingent included three starters. Junior outside hitter Brendan Skinner led the team with 16 kills and 15 digs while senior defensive specialist Jeff Gerlach and freshman outside hitter Paul Peterson also contributed in the finals. Rounding out the ‘Palisades Alliance’ were outside hitters Dan Helmy, Kane Roberts and Blake Foll, who started on the undefeated JV team and was moved up to varsity for the playoffs.
Burners Stay Hot, Win 6th Tourney
The Burners, a local boys’ 10-and-under soccer team, won its sixth consecutive tournament last weekend in Santa Barbara. After trailing 2-0 in the first game, the Burners scored three straight goals to beat Newbury Park’s ‘B’ team. A 5-2 victory over host Santa Barbara followed, then the Burners edged Carpinteria, 1-0, to reach the finals. There, Palisades faced Newbury Park’s ‘A’ team, one of only four teams to beat the Burners this season. Inspired play by Burners Matthew Bailey, Beau Barnett, Dylan Coleman, Joe Dorfman, Eric Dritley, Jordan Fier, Ty Gilhuly, Jared Hanson-Ashkar, Chad Kanoff, Danny Rapaport, Joe Rosenbaum and Kyle Warner led to a convincing 4-2 victory. Since their earlier loss to Newbury Park, the Burners are 26-1 and, with one tournament remaining, have a chance at a 50-win season.
Pali Pairs Upstaged at City Individuals
Palisades High won the City Section team tennis title three weeks ago and were hoping to bring home at least one trophy from the All-City Individuals tournament too. But neither of the Dolphins’ top two doubles teams was able to win its final match of the season. ‘I think they’d much rather have the team championship than win the individuals,’ Pali coach Bud Kling said. ‘But any time you reach the finals, of course you want to win.’ The Dolphins’ No. 2 team of junior Stephen Surjue and sophomore Sepehr Safii advanced to last Wednesday’s championship match with a dominating 6-1, 6-2 victory over Josh Dver and Chris Oh of Chatsworth. But they faced a more experienced team in the finals at Balboa Sports Center in Encino and lost 7-5, 7-5 to seniors Jared Novak and Jeremy Choo of Granada Hills. Palisades’ pair lost three consecutive winner-take-all deuce points to fall behind 4-1 in the first set before rallying to tie at 5-5. But the Highlanders’ duo took opver from there. ‘Stephen and Sepehr stroked as well as they could from the baseline,’ Kling said. ‘The other guys just had huge serves and that’s a big advantage in doubles.’ Still, finishing runner-up and making first-team All-City was a satisfying end to a memorable season for players who will be key factors in Palisades’ bid to repeat. Meanwhile, the Dolphins’ top duo of senior Darya Bakhtiar and junior Seth Mandelkern, was seeded first in the 32-team draw but lost to Novak and Choo, 6-3, 7-5, in the semifinals. In the third-place match last Wednesday, Pali’s duo lost to Chatsworth’s Josh Dver and Chris Oh, 4-6, 7-5, 6-3, in the third-place match to earn first-team honors. Adam Deloge took second-team honors in singles while Pali’s No. 3 doubles team of Neema Ghiasi and Michael Light was named to the All-City second team.
