by Ellen Brannigan LW contributor Salsas Acapulco is another cool place to pick up lunch or a snack at the Seal Beach Farmers Market. Balbuena “Bal” Garcia of Balbuena’s Restaurant in Los Angeles brings a large variety of salsas and chips each week on Tuesdays. Bal carries non-spicy salsas like mango, tomatillo and Mexicano as well as fire-roasted acapulco, spicy avocado and other spicy

SUNSHINE CLUB In Chul Song is a licensed acupuncturist with 25 years experience. He will talk about how to treat the pain with acupuncture at the next Sunshine Club Zoom meeting on Friday, April 9 at 10 a.m. All shareholders are welcome to join the meeting, https://us02web.zoom.us/j/849820897 43?pwd=UGR3RlZRaUJmWmlSNE9KdTdNMU h3QT09. The meeting ID is 849 8208 9743, and the passcode is

by Joanna Matos LW contributor I cried for two days on the one-year anniversary of the tragic death of Los Angeles Lakers’ shooting guard Kobe Bryant.I admired Kobe’s “Mamba” attitude and way of life. I am a big fan, and I miss him. When it was announced that the public could have directions to the 50 murals of Kobe and his daughter Gianna by going to kobebryantmurals.com, I knew

by Ellen Brannigan LW contributor Me Gusta Gourmet Tamales is one of the most popular tables at the Seal Beach Farmers Market on Tuesdays. Jose Carranza brings his Champion Gourmet Tamales from Pacoima each week. Carranza’s tamales have distinctive flavors that are made from fresh ingredients and corn husks. He carries shredded beef in red sauce, pork in green sauce, chicken, Monterey cheese

SUNSHINE CLUB GRF Fleet and Transportation Manager Grant Winford is the Sunshine Club’s guest speaker at its Zoom meeting on Friday, April 2, at 10 a.m. He will speak about transportation options available to LWers including the Minibus, Access service and local transportation. He will also cover how COVID-19 impacted transportation services. To join the Zoom meeting, go to https://us02web.zoom.us/j/8498

Anna Derby planted the popular Korean vegetable YulMu in late fall so it would be ready to harvest in March. (See more information about the process of planting and harvesting YulMu in the March 11 issue of LW Weekly.) Derby received many inquiries about what meals could be made using YulMu and she recomends Chong Gak Kimchi. After washing the YulMu, salt the vegetable for 6-8 hours before draining