Tim Thomas

Tim Thomas, former Special Forces Commando, knows about fear and the feelings of 'fight and flight' - but he also knows about harnessing some important insights to move beyond fear to a more connected life; one where you connect with others and re-connect with yourself and your potential. Tim Thomas served in Afghanistan and East Timor as a Commando. Since leaving the Army in 2010, Tim has worked in the veteran recovery space, helping other veterans on their journey of healing post-service.

What If Something Already Inside of You Could Change Everything Outside of You?

Fight, Flight, Feel

United Nations Population Fund

Youth Peer Education Network

The Global Sexual and Reproductive Health Network by and for Young People

The World According to Y-PEER

From fishermen to farmers to business leaders, the Japanese on the Monterey Peninsula have played a vitally important role in making Monterey what it is today. After the United States imposed the Chinese Exclusion Act in 1882, the number of Japanese immigrants to the West Coast increased in large numbers. In 1895, one of those immigrants, Otosaburo Noda, noticed the incredible variety of fish and red abalone in the bay. He developed the first Japanese colony on what is now Cannery Row. At the end of salmon season in August 1909, the Monterey Daily Cypress reported that there were 185 salmon boats fishing the bay, of which 145 were Japanese-owned. By 1920, there were nine Japanese abalone companies diving for this tasty mollusk, supplying restaurants and markets throughout California and across the country. Prior to World War II, 80 percent of the businesses on the Monterey Wharf were Japanese-owned.

The Japanese on the Monterey Peninsula

In 1908, "Pop" Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker crumbs and cooked it quickly in olive oil. Tourists and celebrities alike sat down at Pop's table to enjoy his famous recipe, and eventually, he shipped steaks on ice to hotels and restaurants throughout the state. Pull up a chair as historian Tim Thomas recounts the story of an innovative restaurateur and a group of pioneering fishermen who turned underappreciated mollusks into the talk of the 1915 San Francisco World's Fair.

Tim Thomas

Books

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