I was a patron, a resident DJ, a bartender, and spent much of my gleam at a dive bar, and discothèque called Divas (DivasSF.com), the legendary establishment formerly known as "The Motherlode" that plays host to a kaleidoscope of characters, each with their own colorful story to tell. The atmosphere within those walls was a peculiar mix of beauty and sleaze, a refuge from discrimination and a synthetic toxic chemical pit all at once. It was a place where love, life, drama, possibilities, sketch, and loss intertwined seamlessly, creating a mosaic of experiences that I still and will continue to cherish and choke on for all my days to come. As a resident DJ, I was the maestro spinning the vinyl rhythm of the night, blending beats that resonated with the eclectic crowd. The dance floor became a vibrating sketch, painted with the vibrant hues of diverse souls seeking love, a hookup, or to escape from the harsh realities of life — this was the Tenderloin — This was DivasSF. The ...
Twenty-two year career ends for LCdr. Mohn By Barry McDonald Editor When he took the lectern at his retirement ceremony July 29, LCdr. Michael A. Mohn told a little story about how he first heard of China Lake. When he was a fairly new enlisted man attending a school in the eastern part of the country, during a discussion, one of his fellow students asked what it meant to be "relieved for cause." The instructor said, "It means you get sent to China Lake to hand out tennis racquets." He admitted that back east they didn't know a lot about what went on at China Lake. Before giving Mohn the floor, Capt. Roger Hull , NAWCWPNS Vice Commander, pointed out that the lieutenant commander was the only surface warfare officer aboard NAWS, China Lake. But he didn't start out that way. Hull noted Mohn enlisted in 1967 as an aviation recruit. "At least he started out right," the vice commander joked. But then at three months into the Navy his career took a tu...
I worked at The Grand House at 809 South Grand when I was eighteen and nineteen years old. It was the mid to late‑1980s, and the place was unlike anything else in San Pedro at the time and had a very European feel to it. Placed in a 1923 Spanish‑style home turned into a restaurant, bed‑and‑breakfast, and folk‑art shop all under one roof. It had this charm you couldn’t forget creaks in the floors, a musty and cool basement stocked with worldly wines and spirits, colorful art hanging from the walls, and a kind of lived‑in magic that made people feel instantly at home and relaxed. I was the pantry cook back then, responsible for salads, cold appetizers, and the mountain of vegetable garnishes that went on every plate. The style of food was the kind of cuisine that felt both familiar and a little larger than life ,” which meant everything had to look vibrant, abundant, and full of life. I spent my shifts surrounded by the smell of fresh produce, the clatter of the kitchen, and the fol...
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