Ardent for Life ~ Autumn 2022

Bioidentical Hormone Replacement Therapy

No doubt you’ve heard a lot about Bio-identical Hormone Re placement Therapy lately. What is it all about? How does it work? Who needs it? Is it something you could benefit from?

Bio-identical Hormone Replace ment Therapy, also known as BHRT, is exactly what it sounds like. Your declining hormones are replaced with hormones that are structurally identi cal to the hormones produced by your own body. Why is this important? Hormones that are not structurally identical to your own (for example, Premarin, which comes from horse urine) do not act the same on your body, may contain hormones that your body does not make and has no receptors for these hormones, so you waste energy by giving incom plete messages to cells which then fail to produce a balanced hormonal response. Also, your body cannot ef fectively metabolize these foreign hormones, which may have long term unknown, potentially, negative effects on your body.

MYTH: Our hormones levels are declining because we are growing older.

FACT: We are growing older because your hormones are declining.

The goal in BHRT is to turn back the hormonal clock to around age 35, or around 20 years younger than your chronological age. Anti-aging medicine is a personalized, meta bolic medicine. We now have the sci ence to individually customize your care and we can look at the cause of the problems, instead of just treating symptoms. If you are basically healthy, we can look at how your body breaks down things to help you be healthier and stay healthy. All the patients in my practice have a totally different treat ment regime, there are no protocols. It is a very personalized approach.

So is Bio-identical Hormone Replacement

Therapy right for you?

Do you find yourself wondering……?

Why am I so tired?

Why am I gaining weight?

Why do I have mood swings?

Why do I have a low sex drive?

Why am I not able to sleep well?

Why am I having memory lapses?

Why do I have frequent urination and/or incontinence?

Why do I have migraine headaches?

If you answered yes to any of the above questions, bio-identical hormone ther apy may be just what would benefit you.

How does the process work?

After obtaining lab testing of saliva, blood or urine, you meet for a consultation with Dr. Dayle A. Imperato, an American An ti-Aging Academy trained physician for evaluation of your unique bio-identical hormonal needs. You are prescribed the specific hormones that your body needs!

We use a quality compounding pharma cy and carry a high pharmaceutical grade of supplements for your use.

Your hormones are a symphony of in teractions. All of your hormones are de signed to work together and if one is al tered, or deficient, it will affect the actions of all of the other hormones in your body. It is an interactive balance and as unique to an individual as a fingerprint. One size does not fit all. Treating even “mild” hor monal deficiencies can dramatically im prove quality of life. Longevity medicine is aimed at the early detection, preven tion, treatment, and reversal of age related decline.

We are not prisoners of our genetic des tiny. Chronic inflammation is the cause and the effect of most illnesses and the diseases of aging. Balanced hormone optimization and a balanced life style de creases chronic inflammation. Hormone optimization is the finishing touch of an anti-aging lifestyle of good nutrition, ex ercise, stress reduction, anti-oxidants and nutraceuticals

Jill Johnson

Total Sculpting in Elk Grove

We use cutting edge solutions, such as Cryoskin, the latest in technology offering a non-invasive treatment solution for fat loss, cellulite reduction, tightening and toning.

See more of what we do on page 49.

Community Corner q&a

What's your must-do fall activity or activities?

Go to Apple Hill!!

Favorite fall food?

Turkey!

What was your favorite candy when you were a kid, and what is it now?

When I was a kid- Hershey's candy Bar Now - Reese's Peanut Butter Cups and Hershey kisses

What was the best Halloween costume you've ever worn?

Superman and Superwoman and Roman Warriors

What's the first scary movie you ever watched?

The fog

What is your favorite movie to watch during the fall season?

Don't have any favorites but I do like Sweet Home Alabama and The Proposal.

Kayla Webb

Marketing Manager at McConnell Estates Winery Story on page 30.

Community Corner q&a

What's your must-do fall activity or activities?

Visiting a pumpkin patch (or two!) is para mount! I live next to a couple, and it greatly improves my weekends to be able to pop over and pick out a few more pumpkins (because you can never have too many!) to add to my seasonal display. My family also likes to make our Halloween decorations each year. We pick a non-scary theme and then transform our yard into a scene for our neighborhood's 1,200+ trick-or-treaters. It's a lot of fun!

Favorite fall food?

Thai pumpkin curry!

What was your favorite candy when you were a kid, and what is it now?

Whether or not I found Milky Way Mid nights in my trick-or-treat bucket could make or break the night as a kid. Now, if I don't have a bag of candy corn at some point be

tween the start of fall and the end, did I even really celebrate the best season of the year?

What was the best Halloween costume you've ever worn?  Dragon!

What's the first scary movie you ever watched?

I've always been easily spooked, so any movie can be deemed a scary one with me in the audience. But the first official scary movie I watched was  The Ring, and I think I gave myself nightmares for the next week. The girl crawling out of the TV is truly terrifying. I watched it at a sleepover in middle school, and I haven't been able to watch television peacefully since (just kidding!).

What is your favorite movie to watch during the fall season?

The Addams Family for October and The Addams Family Values for November

Contributor’s Corner

Justin Azevedo

Justin has been a Youth Services Librarian for Sacramento Public Library since 2010, and is currently the Youth Materials Selector for the system.

D’Lee Daleo

Switch Fitness Owner with a passion for life, family, friends and fitness. She's never met a stranger, loves the movie Elf and is living proof that fitness can be fun.

Jessica Feuerbach

Photographer and Owner of Jessica Feuerbach Photography

Aaron Andrew Grove

Serial Entrepreneur and Owner of Purely CBD of Elk Grove

Dr. Dayle A. Imperato

A Board Certified physician, she has served the Sacramento community for the past 20 years. Owner of Rejuvenation Wellness & Aesthetic Medicine in Old Town, Elk Grove.

Nan Mahon

Is an author and journalist. She is a member City of Elk Grove Committee for the Arts and received the Elk Grove 2011 Mayor’s Award for volunteerism in the Arts.

Jamie McCalman

Switch Fitness Owner and Mom to Braden, Kyla and Lea. Some Moms can juggle a lot, Jamie can literally juggle her three kids; yeah, she’s that strong.

Cindy Della Monica

Cheesemonger and Owner of Cheese Central in Lodi, Ca.

Carole Morris

Instructional Specialist, Author and Adjunct Professor. She is married to an outstanding, brilliant man and the mother of two grown awe-inspiring children, and grammie to three flawless grandchildren.

Anna Osborn

Anna lives in Elk Grove with her husband and school aged twins. She owns Life Unscripted Counseling in Midtown Sacramento.

Elizabeth Pinkerton

Teacher and Administrator for 40 years, she is now a historian and author.

Justin Pinnell

Justin is not just another pretty face in Real Estate. He enjoys long walks on the beach and high mountain sunsets.

Louis Silveira

Newsletter Editor, Webmaster, and Archivist at the Elk Grove Historical Society

Dianna Singh

Owner of Elk Grove Vitamins for the past eight years.

Dave Soto

Award Winning Photographer & Videographer. Has produced work for NBC Nightly News and Good Day Sacramento.

Zachary Wackman

General Manager at McConnell Estates Winery

Kayla Webb

Marketing Manager at McConnell Estates Winery

Brendle Wells

Is a librarian and lifelong reader who has a passion for sharing books with pretty much anyone she meets. She currently works as the Adult Materials Selector for the Sacramento Public Library and asks, “What have you read lately?”

For full bios of our contributors, please visit www.ardentforlife.net.

Many people in this world live

disadvantaged

You can lessen their burdens by providing support, either materially or emotionally. Even just giving a box of chocolate can bring a glimpse of light to those in need.

Capone

Italian Beef Stew recipe

a surprising fact about Al Capone

page

business manager

Pinnell

Ardent for life

Checking In

Have you noticed the orchards and vineyards coming alive with color? There’s plenty to enjoy as the seasons change…especially if you embrace the seasonal foods and the cooler weather. You can go to a whole new level and spend the day in El Dorado County tasting everything apple -- from apple doughnuts to apple cider to apple fritters or check out the pumpkin patches in Elk Grove. There really isn’t anywhere as beautiful as Northern California in the fall.

“There is something so special in the early leaves drifting from the trees – as if we are all to be allowed a chance to peel, to refresh, to start again.”

- Ruth Ahmed

executive editor Carole Morris

What I’ve Learned

There’s a wonderful historical article about Galt written by Louis Silveira. In much of the article, he quotes Daniel Tar nasky, longtime resident and archivist for Galt. Additionally, there are wonderful images that gives you an excellent visual of “the good old days”.

Anna Osborn wrote an uplifting article about JOMO…you might have already heard of it, but it was brand new to me. If you’re not acquainted, let me introduce you to JOMO ~ the Joy of Missing Out! If you have a hard time saying “no” you might want to read this article.

Cindy Della Monica consistently writes amazing recipes and articles, I always look for ward to reading them! Make sure to read her newest article “Ode to the Perfect Pear”.

Grab your sweater and a hot beverage, put your slippered feet up and lose yourself in this issue of Ardent.

t he Mysterious

Benefactor

By Justin Pinnell

In November 1930, Chicago was struck hard by the stock market crash and the subsequent great depression that followed. Over 75,000 Chica goans were out of work and out of luck.

A week later, the Chicago Tribune reported that a mysterious benefactor had rented a storefront. This mysterious benefactor had opened the first of its kind, a soup kitchen at 935 South State Street. The benefactor was none other than the king of gambling, booze, and prostitutes– Al Capone. Al served breakfast, lunch, and dinner to an average of 2,200 people every day.

A Capone associate was quoted in a Chicago newspaper saying “He couldn't stand to see those poor devils starving, and nobody seemed to be doing much, so the big boy decided to do it himself.” The Capone soup kitchen hired women in white aprons to serve coffee and sweet rolls for breakfast, soup and bread for lunch, and soup, coffee, and bread for dinner. Second helpings were never denied to anyone. No questions were asked, no one had to degrade themselves to prove they had the need.

Thanksgiving, in 1930 was one of the hardest ever recorded in United States his tory. Al stepped up to provide holiday helpings for 5,000 starving Chicagoans. Ca pone had planned to serve a traditional Thanksgiving meal to the jobless. How ever, when he learned a load of a thousand turkeys had been heisted, he quickly changed his mind. Afraid he would be blamed for the caper he made a menu change to beef stew.

Italian Beef Stew

ingreDients

3 stalks of celery

1 diced large yellow onion

5 cloves minced garlic 6 tbsp olive oil, divided in half

2 1/2 lbs chuck roast or rump roast, cut into 1-inch pieces trimmed of fat

1/2 cup flour

Directions

salt and black pepper

4 cups beef broth

1 tbsp red wine vinegar

2 (15 oz) cans of diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried crushed rosemary

1/2 tsp dried marjoram

3 bay leaves

1. Heat two Tbsp olive oil in a large enam eled cast iron pot over medium-high heat. Once hot add celery and onion and saute for four minutes. Add garlic and saute one minute longer. Pour mixture into a bowl and set aside.

2. Place beef in a large resealable bag, add flour, and season with salt and pep per (about 3 tsp salt and 3 tsp pepper). Seal bag and toss well to coat beef in flour evenly.

3. Return pot to medium-high heat, and add remaining olive oil. Once the oil is hot add the beef and cook occasionally tossing until the beef has browned and stick ing to the bottom of the pan.

4. Transfer browned beef to crock pot

5. Add one cup of broth into the pan and

8 oz cremini thick sliced mushrooms

4 carrots, chopped (2 cups)

4 medium-sized russet potatoes, diced into 1-inch pieces

3 tbsp chopped fresh basil

3 tbsp chopped fresh parsley

Parmesan for serving

then add red wine vinegar and beef and cook, frequently stirring while scraping the bottom of the pan to loosen browned bits on the bottom.

6. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms, and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste.

7. Reduce heat to low, cover pot, and sim mer for 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender.

8. Add more salt and pepper to taste.

Serve warm sprinkled with fresh basil and parsley and parmesan

Capone’s soup kitchen added to his Robin Hood reputation with a seg ment of Americans who saw him as a hero for the common man. People pointed to newspaper reports of the handouts he gave to widows and orphans. When the government deprived them of beer and alcohol during Prohibition, Capone delivered it to them. When the government failed to help them in their desperate days, the crime boss gave them food. For anyone who felt conflicted about taking charity from a gang ster, hunger trumped principles. The Bismarck Tribune noted, “a hungry man is just as glad to get soup and coffee from Al Capone as from any one else.”

Harper’s Magazines' very own Mary Borden called Capone “an ambidex trous giant who kills with one hand and feeds with the other.” She noted the irony of the lines of jobless waiting for a handout from Chicago’s most-wanted man would often stretch past the door of the city police headquarters, which held the evidence of the violent crimes carried out on Capone’s behest.

The soup kitchen served more than 350 loaves of bread, 100 dozen rolls, 50 pounds of sugar, and 30 pounds of coffee a day. The cost was over $300.00 a day ($5,320.44 in today's money). It was a sum that Capone could easily afford. Fred Ries, an associate of Al testified that the prof its from just one of his most lucrative gambling houses netted $25,000 a month ($443,369.76 in today's money).

Although the press never saw Capone in his soup kitchen, newspapers still ate up the story. The Daily Independent of Murphysboro, Illinois, expressed a distaste at the adulation bestowed upon the soup kitchen owner. “If anything were needed to make the farce of Gangland complete, it is the Al Capone soup kitchen,” it editorialized. “It would be rather terri fying to see Capone run for mayor of Chicago. We are afraid he would get a tremendous vote. It is even conceivable that he might be elected after a few more stunts like his soup kitchens.”

No amount of good deeds could save Capone from the guilty verdict handed down by a jury in November 1931. Convicted of income tax eva sion, Alcatraz, not the mayor's office, was in his future.

Let us toast Al Capone's good deeds to mankind with his favorite cocktail and Italian beef stew; and pretend his illegal activities never happened. Let us forgive all the wrongs done to us this past year… and focus on all the good, Happy Thanksgiving!

Southside

Cocktail

ingreDients

2 oz gin (preferably cygnet)

1 oz Fresh lemon juice

1 oz simple syrup

A handful of fresh mint leaves

DIRECTIONS

In a cocktail shaker, gently muddle the mint and simple syrup. Add remaining ingredients with ice and shake then strain into a chilled coupe glass and garnish with a mint sprig.

ingredients

1 1/2 cups of water at room temperature

4 1/2 tablespoons of flour

1 cup of sugar

6 tablespoons of butter, diced or sliced into small pieces

2 tablespoons vanilla

Make your own pie crust in a 9-inch pan or use store-bought frozen deep-dish pie crust

Depression Pie

By Carole Morris

the great Depression period began in August 1929 and remained until approximately 1941. it altered the way of life for many families, because the availability of a variety of foods was diminished. therefore, people began growing their own food, and bartering food with their neighbors. this pie recipe evolved during the depression because even de pressed folks need dessert (i totally get it). it's surprising how custardy and good it is…especially when you see the ingredients!

Directions

Heat your oven to 400 degrees.

Make your pie crust homemade or use store-bought frozen 9-inch pie crust. The store-bought pie crust tends to hold up better when adding liquid ingredients.

In a bowl, mix sugar and flour together. Pour water into the pie crust. Sprinkle the flour and sugar mixture on top of the water (that is in the pie crust). Disperse it evenly over the whole pie, do not mix. sprinkle vanilla into the mix. Evenly distribute butter into the mixture.

Bake for 30 minutes at 400 degrees. Reduce oven heat to 375, then cook for another 30 minutes. When reducing heat, you may need to cover the crust edge with aluminum foil to protect from overcooking.

Let cool and enjoy this surprising pie with your favorite fruit.

Ode to the perfect pear

By Cindy Della Monica, Cheesemonger and Owner, Cheese Central

Didn’t we used to look forward to receiving (by post) the colorful paper catalogs that promoted sales of craft kits, new book bestsellers, clothing and artisan jewelry, garden supplies and heirloom seeds, or food products like Hickory Farms and specialty chocolates? “Junk mail” now arrives electronically on all of our devices, for the most part, but there are some catalogs that still show up in the home mailbox. I just received Harry & David’s Pear Harvest 2022. Beautifully photographed, featuring a gorgeous selection of autumn pears, alone in boxes or packaged with accompanying delicacies that make welcome gifts. Some of the packages even include craft cheeses, not the processed kind, thank goodness!

Reminders like this help us anticipate the seasonal changes that we can make in our daily dining. Though I am not fond of the excessive lead time for reminders (like Christmas displays in August showing up in Costco), gentle reminders like Harry & David in my September mailbox lead to the anticipation of the first fresh autumn fruit coming to my local market in the near future.

Though, at the time I’m writing this, our weekly forecast is 109* to 115* In Lodi, I know cool crisp nights and breezy warm days are on the way. Perfect for pears to find their way into every meal and snack! Coffee and a caramelized pear scone is a welcome wake up meal, crisp sweet-tart salads that showcase crisp pears for lunch, and snappy pear salsa on fresh fish tacos are creative ways to bring autumn zing to your taste buds.

The Greek poet, Homer, called pears “a gift of the gods.” Thousands of years ago, the Romans developed many pear varieties and carried them to the far reaches of the Empire. The introduction of hundreds more va rieties (over time) have made this fruit beloved throughout the world, the most popular variety being the Bartlett. Originally called the Williams pear, American colonists carried it shipboard from England. But a New England nurseryman, unaware of the true name of the variety, began to distribute it under his own name of Bartlett.

The Gold Rush brought young pear trees to the Central Valley, and California became the nation’s first large-scale commercial supplier of this gem. Today, generations-old pear farms are prevalent in the Sacramento Delta communities of Courtland and Clarksburg; Lake County communities of Lakeport and Kelseyville; and Mendocino County’s Ukiah.

The annual Pear Fair is held (in July) in Courtland, where hundreds of pear pies are sold to raise funds for local student services. Pear fair food includes strudel, freezes and smoothies, bread, mimosas and ciders, ice cream and more! Can you just imagine? Activities such as the Fun Run, parade, classic car show and more have the Fair bringing something for everyone.

a fun fact: Bartlett pears don’t ripen on the tree! The pear farmer picks the crop when the pears have lots of sugar but are still green. Shipping won’t damage the fruit, but ripening pears is as simple as removing them from your refrigerator and letting them rest in a pretty bowl on your counter for a few days. How do you know when the pear is ready to eat? For the most commonly offered varieties, let me count the ways:

Bartlett, and red Pears: Bartlett turns from green to yellow, enjoy or refrigerate for up to five days. Great for canning and cooking. Add to a salad with sharp blue cheese! The Red pear is always bright red, but will soften a bit at the stem end. Stunning in a salad.

Bosc:

The skin of the Bosc pear remains rus set brown. When this pear is fully ripe, the stem end of the pear will shrivel a bit. I love to bake or poach this pear (see Martha’s recipe on the right). Great with cheeses and nuts of all kinds.

comice: The skin doesn’t change much, but the pear will yield to gentle pressure near the stem, producing buttery flavor and smooth tex ture. One of my favorite snacking pears. Add it to your dessert cheese and fruit plate.

Seckel:

Again, no color change of the blush/ brown skin, but softening at the stem end. This is a small pear, pretty in baked tarts and great for a small snack.

A sweet/savory breakfast toast combines sautéed diced pear combined with cooked breakfast sau sage, arranged on yummy toasted bread (I choose sourdough or cinnamon swirl), then topped with shredded cheese and broiled. My family enjoys toast spread with peanut butter and topped with fresh fruit instead of jam, and ripe juicy pears work great here! Buttered sheets of phyl lo stacked and then enclosing a filling of pears,

shredded cheese and smoky ham, baked accord ing to the package directions, is a warm winter lunch (with a bit of green salad on the side). Easy to assemble ahead, refrigerate and then bake just before dining! When melons are not seasonal, use prosciutto to wrap red pears or Bosc slices instead! I like to sprinkle with coarsely chopped hazelnuts for a particularly Italian flair.

I have to admit this to you, though…My favorite Bosc preparation is one I learned from Martha Stewart’s book entitled Quick Cook. So simple, giving the illusion of richness with just a little heavy cream and a little butter and a little sugar. Emphasis on “little.” Just a teaspoon and a half of butter and sugar per serving, and 2 T of cream per serving. BIG impact for few calories and lots of fresh fruit. AND, the sauce makes itself while the dish bakes. A crisp homemade cookie next to a warm serving of baked pear and custard sauce is a go-to for company dessert! Couldn’t be easier! Please enjoy this recipe to highlight your autumn evenings.

As always, our staff at CHEESE CENTRAL is ready to help you with samples of our 100+ cheeses at the counter. Visit us at 11 N School St, Lodi, CA 95240 or visit our website at www.cheesecentrallodi.com

Pears Baked In Cream

From Martha Stewart’s Quick Cook cookbook

Serves 4 Ingredients

2 t unsalted butter

2 t sugar

2 Bosc or Bartlett pears, unpeeled, halved and cored

½ c heavy cream

Directions

Preheat oven to 400*. Butter a shallow baking dish with 1 T of butter and sprinkle 1 T sugar over the bottom. Put the pears, cut side down, in the dish. Sprinkle with remaining sugar and dot with but ter. Bake for 10 minutes. Pour the cream over the pears and return to the oven for 20 minutes more. Serve warm.

Macarons

McConnell Estates 6 Gen Zin

By Kayla Webb, Marketing Manager at McConnell Estates www.mcconnellestates.com

There is nothing sweeter than autumn at the winery, where treats for all five senses are plenty and the only tricks we are planning are how to get creative with our wine pair ings. Our good friend and baker extraordi naire Gita Kapahi found inspiration in the warm orange tones of our autumnal vine yards and the flavors awaiting in a bottle of our 6 Gen Zin.

With blackberry on the nose, blackberry pie on the pal ate, and cocoa notes throughout, 6 Gen Zin is a sweet treat in and of itself. But Gita takes it a step further by infusing this balanced dessert-style wine into the but tercream that is sandwiched between her beloved macaron cookies. With the addition of orange gel food coloring, dare we say these macarons are an elevated Halloween candy-esque experience?

6 Gen Zin Buttercream

Recipe created by Gita Kapahi French Macarons

ingredients

1 bottle of Mcconnell estates 6 gen Zin

1 ½ cups powdered sugar

½ cup softened unsalted butter

Directions

Gently simmer the entire bottle of 6 Gen Zin until it is reduced to about a cup of zinfandel syrup. Note: You will only need 2 tablespoons of the syrup for the buttercream.

Cream together the butter and powdered sugar. Add 2 tablespoons of the zinfandel reduction and blend until a thick buttercream is created.

Use the buttercream to fill prepared macarons or to frost cupcakes.

*Makes 26 macaron cookies

100 g egg whites

100 g granulated sugar

¼ tsp cream of tartar

105 g almond flour

105 g powdered sugar

gel food coloring

Directions

Preheat the oven to 300 degrees. Sift the al mond flour and powdered sugar. Set aside. Make the meringue

tartar,

whites,

sugar

meringue.

in a few drops of the gel coloring until you get the desired shade. Gently fold the dry ingre dients into the meringue mixture. Stop fold ing when the batter is glossy and flows like a ribbon off your spatula. Put batter into a pip ing bag with a ½ inch round tip. Pipe rounds onto a parchment-lined cookie sheet, about 2 inches apart. Use a template underneath the parchment to get consistent 1 ½ inch circles. Let the tray sit until the shells are no longer sticky to the touch. Bake trays one at a time for 18 minutes, rotating the tray halfway through cooking time. Once shells are cooled, remove from parchment and match shells for size and fill with buttercream. Note that oven temperatures differ, and you may have to adjust the baking time or temperature to see what works for you.

NOTE: Our McConnell Estates 6 Gen Zin is available in our tasting room or e-store.

can visit our online store

Pork Chops withApples & Stuffing

By Rebecca Voorhees - www.divadicucina.com

Fall is here and i can taste it. Literally! i just love a good seasonal recipe, this one especially. it is an herb crusted pan seared pork chop topped with apple pie filling and stuffing and finished off in the oven to give the stuffing just a little bit of crunchiness. it goes great with some mashed potatoes and green beans. this is an all-time fall favorite in our house, and i love that it is really quick and easy. i use a little bit of cinnamon and rosemary to bring in some bold flavors. It’s like having apple pie with a side of pork for dinner. What’s not to love?

4 boneless pork chops

cloves garlic, minced

tbsp fresh rosemary,

and pepper

1/2 c water

IngredIents: stePs:

Preheat oven to 350º.

Season the pork chops with the garlic, rosemary, salt, and pepper. Set aside.

Place the water and butter in a saucepan and bring to a boil. Stir in the stuffing, cover, and set aside.

In a large skillet, heat up the olive oil and sear the pork chops over medium high heat for 3–4 min utes on each side.

Place the seared pork chops in a baking dish.

Top pork chops with apple pie filling and place any extra around

tbsp butter

oz box stove top

stuffing

tbsp

oil

oz can apple pie filling

sprinkle)

the pork chops in the baking dish. Sprinkle with cinnamon.

Uncover the stuffing and gently fluff with a fork.

Place a mound of stuffing on top of each pork chop and put any extra around the chops in the baking dish.

Cover and bake for 25 minutes. Remove foil and cook for an addi tional 10 minutes.

Allow to cool slightly before serv ing.

For more great recipes visit www.divadicucina.com

Pumpkin Pie Mousse Cups

By Rebecca Voorhees - www.divadicucina.com

i am a pumpkin spice loving, leggings, sweaters, and boots wearing momma. I can’t help it! There is just something about indulging in all things pumpkin that allows me to fully transition into fall.

While I absolutely love a homemade pumpkin pie at Thanksgiving, I don’t always have the time, energy, or space in my oven to make anything be sides the turkey and all the fixings. I absolutely love this dessert because it is quick, easy, and nobake! You get all the flavors of pumpkin pie with the pumpkin puree and pumpkin spice but it is a creamy, light, and fluffy mousse.

One of the most cumbersome tasks when trav eling to someone’s house for Thanksgiving is transporting a pie. It slides everywhere; and I hate covering pies with foil because it never fails when you go to uncover it, your crust becomes a crumbly mess. These are great because you can assemble them in mason jars, leave a little air space at the top, and just screw on the lid. Easi est dessert for traveling ever! If you are making these to be served in your home, they look super cute in wine glasses too.

IngredIents:

1 1/2 c graham crackers

4 tbsp butter, melted

3/4 c granulated sugar, divided

1 pint heavy whipping cream

1 tsp vanilla

1/2 c powdered sugar

8 oz cream cheese, room temperature

1 c pumpkin puree

1 tsp pumpkin pie spice

stePs:

Prepare the crust by stirring together the graham crackers, melted butter, and 1/4 c of the granulated sugar in a small mixing bowl until well combined.

Set aside 1/4 cup of the graham cracker crumb mixture to serve as your garnish.

Distribute the remaining graham cracker crumbs evenly among 6–8 individual serving dishes.

Using the back of a spoon, gently press the graham crackers down into the bottom of the dishes.

Combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.

In another mixing bowl, blend together the cream cheese, pumpkin puree, pumpkin pie spice, and the remaining 1/2 cup of granulated until well-integrated.

Fold in 1 cup of the whip cream into the pumpkin mixture.

Evenly distribute the pumpkin mousse into each of the dishes.

Garnish each cup with the remaining whip cream and top with the graham crackers crumbs (you previously set aside).

Cheyanne & Devin

Photographed by Jessica Feuerbach

my whole life, but Devin (my husband) moved to Galt his freshman year of high school . We still live in Galt, only now it’s in our own home.

how did you meet?

Devin and I met through a mutual friend. I made it very difficult for Devin when it came to dating. But, I finally gave in and went on a date with him… ever since we have had an unbreakable connection. We’ve been together six years and we’re expecting our first baby at the end of September.

The Proposal?

Devin proposed to me at Lake Tahoe, overlooking the lake.

Love is being present–always being there no matter what happens. Whether to protect or to nurture, you’re there for the journey.

stories

Weenjoyed being able to get married with our loved ones by our side; but we enjoyed our unification rope tying the most.

what is love?

Cheyanne: Love to me is a bond be tween two people who would do any thing for the other.

what is love?

Devin: Love is being present–always being there no matter what happens. Whether to protect or to nurture, you’re there for the journey.

what do you love most about him? What I love most about Devin is how giving and sympathetic he is. Every one who knows Devin loves him… and how easy-going he is. I’m a lot to handle and he levels me out.

what do you love most about her?

What I love most about Cheyanne is her unwavering loyalty.

when did you know you were in love?

Cheyanne: I knew I was in love when we were in high school. Even though Devin only had half days, he would come to school and spend lunch with me every chance he got!

when did you know you were in love?

Devin: I knew I was in love when I re alized she truly matched my energy.

fun facts

Fun fact about us is that in high school Devin asked me to the prom with our first puppy Kona!

what did you enjoy most on your wedding day? We enjoyed being able to get married with our loved ones by our side; but we enjoyed our unification rope tying the most.

honeymoon

We spent our honeymoon in Mexico for seven days soaking up married life.

Venue aunts house

Caterer collier Taco Truck

Desserts/cake nothing Bundt cakes/ homemade by holli

DJ DJ eddie z Florist lexi lupton

Q&A with David Hipskind Red Door Antiques

Q:My newfound passion is estate sales. I have thoroughly enjoyed visiting estate sales (on the weekends) for the last few months. It's so interesting to explore through a table of different items and discover things from different time periods. As I explored, I suddenly became confused about the difference between antique and vintage. How can I identify the difference?

A:Let's begin with the dictionary descriptions. I've added "retro" to give you a good base.

a ccording to Merriam-Webster– a ntique: a work of art, piece of furniture, or decorative object made at an earlier period and according to various customs laws at least 100 years ago

Vintage really has nothing to do with furniture or collectibles. If taken literally, vintage really means "the grapes that were picked in a certain season". So, strictly speaking, the term vintage refers to something that occurred last season. Somehow the antique business has adopted the term to help denote them as “Used or Old” but don’t quite meet the 100-year definition of an Antique.

Because vintage means last season, and last season is relative and ever-changing depend ing on the perspective of the person. 1970s dé cor and fashion are often referred to as vintage style. If in fact, you grew up during that era, those items may be of a contemporary nature. So, the 1970s pieces are definitely not vintage from your perspective. Because of this, it is harder to solidify the difference between vin tage and antique. The Red Door Antiques con siders items 25 years or older as Vintage and items 100 years or older as Antique.

r etro: relating to, reviving, or being the styles and especially the fashions of the past: fash ionably nostalgic or old-fashioned.

both are constantly changing. Plus, the terms can be used interchangeably. One person would con sider an item Retro and another would consider it to be Vintage. Whereas others would consider an item to be both Vintage and Retro.

Antiques vs. Vintage: The stool on the right is an antique stool from an ice cream parlor (over 100 years old). The one on the left is a vintage piece.

Since each generation's perspective is differ ent, Baby Boomers consider items from the 50’s & 60’s as Retro . Whereas Gen Z, Gen X and Millennials would consider items from the 70’s thru the 90’s as Retro

David showcases an example of Retro glasses

Retro

h ere is a list of antique time periods to help you identify different pieces.

Georgian Era: 1714 to 1837

Victorian Era: 1830 to 1890

Edwardian Era: 1901 to 1910

Art Deco Era: 1920s through 1930s

The important thing to remember is to buy, and decorate using antiques, vintage, and retro items that you LIKE or have special meaning to you. Never look at antiques or vintage treasures as an investment. Too many variables make them too risky to chance as a portion of your financial portfolio. Antiques and Vintage merchandise are considered tangible and the law of “Supply and Demand” dictates the “Fair Market Value” of your treasures. The values are constantly changing. Don’t fall into the trap of buying and holding onto an item because it’s “collectable” or an tiques always increase in value. We all remember Beanie Babies, Hummel Figurines, Hallmark Christmas Ornaments and Cabbage Patch Dolls. We bought them by the millions and convinced ourselves they are cute and they are “valuable”. I ask you, “valuable to who?” If NO ONE WANTS what you have to sell, it doesn’t matter how valuable it is, or if it’s Vintage or an ANTIQUE.

Another concept people have difficulty with is “Retail Value” vs “Wholesale Value”. Then throw in Appraised Value, it’s no wonder everyone is con fused. EVERY PRODUCT has a retail value (The amount the end consumer pays to purchase at a retail establishment) a wholesale value (The amount paid for an item to be resold to the end consumer) and Appraised Value (The amount determined as a replacement value). An example most of us recognized is the Auto industry. Consumers buy a new or used car from a “Dealership” or private party. The price they pay for that car is determined by the wholesale price the dealer had to pay for that car. The difference is called the markup. The markup is what is required for the Reseller to pay rent, utilities, payroll, all expenses and hopefully a profit. This same process is what determines the retail price an antique dealer charges for their merchandise. Now, if you crash that car, the insurance company will pay what they determine is the appraised/replacement value.

There you have it. Remember, antiques, vintage or retro items are meant to bring joy, beauty and happy feelings into your life. Cherish the things in your LIFE, but hold the people you LOVE close to your heart and be thankful for the beauty around you.

My name is Dave Hipskind, owner of Red Door Antiques. As certified “Stock ists” for Chalk Paint® by Annie Sloan, we can help you with any of your paint projects. We have new colors and a new and improved formula that assures you the finest results. Annie Sloan Chalk Paint is the “Original” (don’t settle for imitations). There is only ONE Chalk Paint.

(916) 714-0619 - 9056 Elk Grove Blvd, Elk Grovewww.thereddoorelkgrove.com

Example of Victorian Era

By CT Morris - BS Elementary Ed., MS Ed.

What I’ve Learned about-Sharing-

Common synonyms of share are the words partake and participate. While all three words basically mean the same, share implies the original holder gives to another the use, or possession of a thing.

As a teacher, I always thought it was ironic that we ex pected our students to automatically “share” their posses sions with others…while we hoarded paper and school supplies in our rooms. If we, as educators, have a hard time sharing stuff…how in the world can we expect our students to share?

Similarly, as a parent I was shocked when my children were tightfisted and wouldn’t share their toys with their friends. But…honestly, do I share my prized possessions with other parents? The answer is a simple “no”.

t herefore, it stands to reason that children have difficulty sharing, because it’s a normal part of the development process. a ccepting this fact is the first step in teaching a child to share. It’s easy to understand what’s going on inside that possessive little mind, because many of us have the same difficulty as adults.

Our goal as parents (and educators) is to have children feel true empathy for others. To have the capability to get into another’s mind and see things from their viewpoint. As painful as it may be, we need to model generosity when teaching children to share. When someone asks to borrow something of yours, make it a teachable moment. Let children see you share something that is important to you with another person. Conversely, if a child clings to a specific prized possession, respect this attachment, while still teaching the concept of sharing and being generous.

In the words of Mary Barry, “Life is all about sharing…if we are good at something pass it on.”

t he giving (or sharing season) is almost upon us. You know, the time of year that we hear heart-warming stories about community and the transfer of kindness and goodwill from one individual to another.

Healthy Kids

e xtra V aganza

Photos by Craig Pattenaude, Marketing & Communication Specialist, Cosumnes CSD

In recognition of Childhood Obesity Awareness Month, Cosumnes CSD Parks and Recreation hosts the Healthy Kids Extravaganza on the second Saturday in September to inspire healthy lifestyles and get kids moving.

The free event was held at the Wackford Aquatic Complex with a superhero spin. Both organizers and attendees came dressed in superhero-style and had a jam-packed afternoon of swimming, golf, fitness challenges, arts and crafts, and interactive demonstrations. The participating families left with fun, affordable new ways to get active. Together, we can ensure a healthier future for our most important resource—our children.

Reviews

a n I MM en S e Wor L d: how animal senses reveal the world around us

By: Ed Yong

Book Reviews by BRENDLE WELLS

If you’re looking for good science writing, there are few better than Ed Yong. He won a Pulitzer for his “lucid and definitive pieces on the Covid-19 pandemic” for The Atlantic in 2021, and his 2016 book I Contain Multitudes, was a much honored look at the importance of microbes and microbiomes. Now, he’s turned to the animal world, sharing the variety of ways that animals experience the world around us—ways that are very different from the way humans do. From vibrations to electric fields, birds that can hear faster, and even a real world “spidey-sense” for danger, there is something incredibly interesting on every page. Yong not only does a fantastic job explaining how these animal senses work but also the possibilities of that sort of perception. By only seeing the world as human beings, he notes, we miss what is right in front of us. This is almost mind bending to think about for the average reader, but also for the scientists Yong interviews, who confess to moments of sheer wonder and delight at what they’ve uncovered in the course of their work. This is a perfect blend of storytelling, wonder, and accessible scientific detail that not only of fers terrific reading pleasure, but will cause you to look at the world in a whole new way.

c ounterfeit

By: Kirstin Chen

The title of this book offers a suggestion of what the reader will experience as they turn pages. That single word could mean any number of things. It could refer to the crime at the heart of the story—a scheme to profit from counterfeit designer handbags. It could refer to the characters at the center of the book. There’s Ava Wong, a former lawyer, currently a full-time mother to a difficult toddler and wife to an absent husband in San Francisco. Winnie Fang is her former college roommate who was expelled in disgrace, but who has returned years later, nearly unrecognizable in looks and financial status. She has a proposi tion that might help Ava with her problems. Ava narrates the start of the story, but soon Winnie takes over and the reader begins to realize that the title could also refer to the very story being read. Who is telling the truth in this book? That’s for the reader to wonder, right through the very last page. It won’t be the only thing on their mind, however. There is so much to think about with this book—motherhood, capitalism, immigration, the American Dream, the fashion industry and more. It’s all wrapped up in that compelling and untrust worthy narrative, making this a book a transfixing reading experience and a top choice for book groups everywhere.

William Morrow, 2022

Miss Quinces

Author: Kat Fajardo

Children's Book Reviews By JUSTIN AzEVEDO

If Suyapa “Sue” Gutierrez had her way, she would be spend ing all summer drawing at sleepaway camp with her best friends in the Comic Club. But her strict mother is much too protective to allow her to travel alone. Instead, Sue and her family are set to visit extended relatives in Honduras, where she will be doomed to months with no TV and no internet. Even worse, Sue discovers once they arrive that her mother has conspired to throw her a surprise quinceañera—the very last thing Sue wants is to wear a fluffy pink dress and dance in front of a crowd. But spending time with her feisty and artistic Abuelita helps Sue to face her insecurities, explore the tradi tions of her own culture with an open mind, and strike a deal with her mother to make everyone happy. When a sudden tragedy takes Sue by surprise, she uses her newfound confi dence to find common ground with her mother so they all can move forward. Fajardo’s semi-autobiographical graphic novel is achingly authentic in its depiction of the complex relationship between a parent raised in one culture and a child raised in another, while still maintaining a lighthearted tone and brimming with relatable adolescent awkwardness. The illustrations are bright and welcoming, combining an expressive cartoonish character style familiar to middle-grade comic readers with an astonishing use of color and panel design that complements the bittersweet themes on display. An author’s note at the end provides cultural context, and relates the real-life experiences that served as inspiration for the story. A laugh-out-loud (and cry a little, too) coming-of-age comic, recommended for ages 8-14.

Man Made Monsters

Author: Andrea Rogers

This horror short-story collection opens with two sprawling Cherokee family trees, providing a frame of reference for an anthology that begins in the shadow of the Trail of Tears in the 1830s, and ends dur ing a zombie apocalypse in 2039. The chronological stories serve as a family record, and vary in their style and content; some are brief snapshots of a moment in time or a single unsettling event, while others connect deeply to past events (sometimes literally, as the fateful supernatural encounter in the opening story ensures that its protagonist remains a very immediate presence for future generations of the family). While vampires, werewolves, ghosts, zombies, and aliens skulk through the collection, they largely serve as a foil to the very human monsters that victimize Indigenous communities—spe cifically, the men that target Native women for abuse, abduction, and murder. Cherokee words are used liberally without exoticization throughout the book, and are complemented by examples of hand-drawn Cherokee syllabary in Jeff Edwards’s haunting interstitial illustrations, along with a glos sary at the end of the book. While the style and tone shifts from story to story, this gripping anthology taken all together tells a tale of how the Cherokee Nation has evolved through the decades. It not only relates a crucial history, but offers visions of what could (and should) be. Brilliant and disquieting both on and underneath the surface, recommended for ages 14 and up.

Levine

WWW SACLIBRARY ORG

For details, telephone the Sacramento Public Library at (916) 264-2920 or visit www.saclibrary.org.

A Day Celebrating Diversity

Photos by Dave Soto Productions

More than 7,500 visitors dropped by District56 on August 27 to experience the City’s first Multicultural Festival in three years! More than 90 vendors and local organizations, two stages, and an art show offered opportunities for visitors (of all ages) to travel the globe without leaving home.

The festival was produced by the City of Elk Grove and its Diversity & Inclusion Commission and Cosumnes Community Services District and presented in partnership with Kaiser Permanente. August is recognized as Diversity Awareness Month in Elk Grove.

The Social and Emotional Side of Breast Cancer

October is Breast Cancer Awareness Month

By Claudia De Young, MD. - Kaiser Permanente

Hearing the words “you have cancer” can be life changing in an instant. As a breast health specialist, I have heard the questions and seen the reactions. Questions like ‘What stage is it?’ ‘What treatments will I need?’ ‘Will I lose my hair?’ and of course, ‘Will I be okay?’

That confusion is combined with emotionsfear, anger, depression, sadness and perhaps thoughts of ‘why did this happen to me?’

This is all normal and understandable. In those first moments, it’s important to just allow the person to “absorb” what they’ve just heard. I give them reassurance that they are not alone and

that they are going to be surrounded by their cancer care team who is going to ensure they get the very best of care and will be by their side through their entire journey: from diagnosis, through treatment and into survivorship.

I remind patients to take one step at a time. It’s like chapters in a book. Receiving the cancer diagnosis is chapter one. Many of them ask, ‘What stage am I?’ or ‘Am I going to have che motherapy?’ and often we do not know those answers yet. Those answers are in chapters 4 and beyond and we must go through chapters 2 and 3 before we can even understand the later chapters. Most of my patients get this analogy and it allows them to let go of some of their fear and anxiety and focus on the “one step at a time” mindset.

No matter where one is in their cancer journey, whether you’ve just been diag nosed, are going through active treatment, or trying to establish a “new normal” after active treatment, self-care is crucial. Get rest, focus on eating a healthy diet, be as active as you can, and find time to do the things that put a smile on your face, de spite dealing with a cancer diagnosis. Give yourself some grace.

Mental health is just as important as physical health. Find ways to manage stress that work for you. Yoga, meditation, deep breathing, tai chi, or just connecting with nature in some way can be

Sometimes just talking about your feelings can reduce stress. a t Kaiser Permanente in South Sacramento, we have patients who have completed breast cancer treatment and use their experience to provide emotional and practical support to newly diagnosed women.

very therapeutic. Another type of mental exercise that many of my patients practice is mindfulness or being in the present moment and aware of your thoughts and feelings without judgment. Mind fulness can reduce stress and bring calm to an anxious moment. It can help you to be aware of your thoughts and manage the many emotions you may be feeling. There are plenty of videos online and resources to show you some mindfulness techniques.

Sometimes just talking about your feelings can reduce stress. At Kaiser Permanente in South Sacramento, we have patients who have completed breast cancer treatment and use their experience to provide emotional and practical support to newly diagnosed wom en. The bond between many of these women is very special. And it’s a win-win in that these volunteers feel like it’s a way of giving back and giving hope.

A cancer support group may be a wonderful resource as well. There is something powerful about hearing someone say, ‘I know what you are going through.’

Social connections are vital. Thanks to our Kaiser Perman ente Division of Research, we have the research to show it. Scientists discovered that women with larger social net works have better breast cancer survival. Stage for stage, those who were socially connected to family, friends or religious groups, had lower rates of recurrence and lived longer.

Ask those in your circle for help with errands, children, pets or meal deliveries. If you know someone coping with cancer, offer spe cific ways you can help. Or maybe they just need you to be there and to listen.

There is more support for cancer patients than ever before. No one should have to go through a journey of cancer alone.

Claudia De Young, MD , is a board-certified internist at Kaiser Permanente South Sac ramento Medical Center. She runs their breast clinic as well as their cancer survivorship program. She is a fierce patient advocate and has been with Kaiser Permanente since 2003.

parked out front of a stranger’s house and wonder “hmm, what are they up to…and how come I didn’t get invited??” Pretty ridiculous, I know.

Unfortunately, being a long sufferer of FOMO has me often (like really, really often) saying “yes” without slowing down to think if I have the time, energy or resources to give/attend/show up.

And this is why I was so excited to learn about JOMO.

You see, when you joyfully miss out on something you don’t feel left out, you feel excited.

When you can say no to something that sounds amazing…because you have enough self-awareness that you’re too tired, stressed or run down to enjoy it, you’re do ing yourself a favor.

When you can decline an invite and wish all those at tending to have the night of their lives, that’s amazing.

And when you can veto a proposal that looks like a good time, but you have a feeling half-way through that you’ll be regretting your decision, that’s even better.

JOMO

By Anna Osborn, LMFT, Relationship Therapist and Coach

I spent a lot of time this summer traveling to new places and living out of a suitcase for longer than you can imagine. And of course amongst all the travels, I met new people, saw new things and learned new stuff.

Of all the takeaways on my summer adventures, the one that stuck with me the most is a new term I learned.

JOMO…you might have already heard of it, but it was brand new to me.

So if you’re not acquainted, let me introduce you to JOMO ~ the Joy Of Missing Out!!

At this point, we’ve probably all learned about FOMO and as a person who has a deep fear of missing out, the struggle is real. I’m so op posed to missing out on a fun opportunity, that I actually get a ping of jealousy/curiosity when I drive by a random street and see 12 cars

So what does JoMo mean for us right now?

Well…we’re entering Fall, which means school is getting more focused, sports and after school activities are in full swing, holiday invites are starting to circulate and the abundance of extended family interactions is on the horizon.

And regardless of how fun or terrible this may sound to you, JOMO applies.

By living in the joy of missing out, you get to celebrate all the other folks that said ‘yes’, and are able to give more fully to the experience or situation, even when you said ‘no’.

You get to cheer them on while looking at their super fun IG sto ries. And you get to be excited because they’re excited. You don’t have to feel resentful that you said ‘yes’ to more fun, because you instead chose to say ‘no’ joyfully.

At my core, I’m a person that celebrates other people; when I’m struggling and someone else is succeeding, it does not bother me in the slightest. In fact, it helps to lift my spirits up a bit, because it reminds me that my slump isn’t going to last forever.

And that is probably why I’m so excited about the idea of JOMO. That I can excitedly say “no” and have absolute joy that the party goes on, even if I’m going to sit this one out and collect myself a bit.

And that is my encouragement to you this season….

To practice the art of JOMO…together.

To lovingly decline a great opportunity in order to say ‘yes’ to something slower and more aligned.

To excitedly say ‘no’ to a social invite so the two of you can carve out a bit more time together.

To joyfully nix a fun idea on the list and instead lean into a long walk and a good book.

As we all continue on in a sustained (and clearly unrealistic) pace of busy, I hope that you indulge in more JOMO!

I know I will be!!

AnnaOsborn,LMFT,is a relationship coach and therapist. You can reach out to her by calling 916.955.3200 or visiting her website at www.AnnaOsborn.com.

When you can decline an invite and wish all those attending to have the night of their lives, that’s amazing.

Natural Alternatives for add / adhd

Written By Terry Lemerond

Sponsored by Dianna Singh, Owner of Elk Grove Vitamins

When our children start to experience problems with school, and sometimes behavior as well, our own anxieties kick into high gear. Aside from trying to address it with syn thetic drugs, we may feel like our options are completely limited. But they aren’t.

There are better, natural ways to help children overcome the challenges of Attention Deficit Disorder/Attention Deficit Hyperactivity Disorder (ADD/ADHD). The best place to start is with the right nutrients.

c alm the Mind, e nhance f ocus

It is important to realize that our diets contribute greatly to diffi culties with focus and concentration. Sugar and processed carbs create an inflammatory and excitatory state that makes concen tration more difficult. Combined with a lack of key nutrients, a sense of agitation and confusion is virtually guaranteed.

The importance of docosahexaenoic acid (DHA), especially when it comes to clear-headed thinking and skillful social behavior, can’t be overestimated. DHA makes up more than 90 percent of the fatty acids in the brain, and is an essential component for building healthy brain cells and keeping brain signaling active and clear. DHA is also a precursor to a compound called synaptamide, which helps develop and protect brain cells, and positively affects mood. When it comes to learning and behavior, the earlier that omega-3s like DHA are incorporated into a child’s diet, the better.

Clinical research with supplemental DHA shows it can make a big improvement. For example, a Dutch study found that higher DHA levels in children up to age 7 corresponded with better reading and spelling scores.

Another clinical study of boys aged 8 to 10 showed DHA supplementation improves attention span and may help rewrite cortical attention networks in the brain in just eight weeks.

Other clinical research with children ages 7-9 found that DHA supplementation improved reading scores for students in the lowest percentile. The parents of children in this study also noted an improvement in behavior overall.

I think this shows how much of a dramatic difference a single nutrient can make.

Closely related to healthy dietary fats are phospholipids, and one of the most critical for learning, memory, focus, and concentration is phosphatidylserine (PS). In the brain, this nutrient works in harmony with DHA. Unfortunately, like DHA, it is often lacking in the diet.

Phosphatidylserine is easily absorbed and readily crosses the blood/brain barrier, so it is highly effective at preventing and reversing oxidative or inflammatory damage to the brain. It has also been shown to keep mental abilities sharp, even under pressure. For anyone looking to help improve their child’s state of calm, ability to learn, and sense of resilience, it is a must.

Increase a bility to Learn

Aside from DHA and phosphatidylserine, an other nutrient that helps your child enjoy a sense of calm and improves their ability to learn is dimethylaminoethanol, commonly known as DMAE. This precursor to choline helps the brain utilize acetylcholine, a neu rotransmitter compound in the brain, and is essential for learning and memory.

DMAE fights the effects of free radicals in the brain and nervous system – which some people may simply be more susceptible to than others. DMAE works well in tandem with an anti-inflammatory and antioxidant diet to reduce the excitatory impacts of processed foods that may have previously been a barrier to clear thinking and learning potential.

Bolster Social e ngagement and Mental r esilience

Rhodiola (Rhodiola rosea) is well-known as an herbal adaptogen. It has been clinically shown to boost concentration and focus, reduce fa tigue (even for people on overnight shifts, when the mind and body are naturally prone to sleepiness), and promote resilience in the face of hectic schedules or social settings.

For example, one well-known clinical study showed that rhodiola improved total mental performance in young physicians on night duty. Other work has shown the ability of rhodiola to improve test-taking and to help reduce feelings of stress, anxiety, and depression. Rhodiola appears to act on noradrenalin, dopamine, serotonin, and cholinergic receptors, so it has a direct, positive action on brain chemistry and the way it affects mood and focus. It also may

ADD/AD

boost the expression of neuropeptide-Y (NPY), a naturally-occurring amino acid peptide that calms the central nervous system and is reported in higher levels in individuals with a great degree of self-confidence.

And this points to the way that we’re all wired a bit differently. Some people simply have a stronger reaction to a social setback or academic challenge than others. It may take them longer to recover and rebuild a sense of confidence. In this case, rhodiola can strengthen a natural sense of energy, motivation, and ease.

Boost f ocus and c oncentration

Each of the nutrients I’ve discussed so far can help with all aspects of calmness and con centration, but I’d like to mention one more – oligomeric proanthocyanidins (OPCs) from French grape seed.

Grape seed OPCs have been available for some time as nutritional supplements, but they haven’t always been effective, because they are often either highly adulterated (meaning a cheap ingredient like peanut skin is substituted for authentic grape seed) or their OPC content is not absorbable in the intestines, and thus ineffective, because the extract is high in tannins.

That’s why I recommend French grape seed that has been scientifically studied and provides only small molecular weight OPCs for virtually complete absorption. While OPCs are wellknown for heart-protective abilities, they are also potent cancer fighters and can also help reduce symptoms of ADHD.

A placebo-controlled, double-blind study pub lished in the journal European Child & Adoles cent Psychology found that after just one month, OPCs boosted attention span, caused a significant reduction of hyperactivity, and improved mo tor coordination. The researchers noted that the symptoms returned one month after stopping the treatment, so OPCs would need to be part of an ongoing regimen.

Grape seed extract OPCs have great potential to enhance focus and reduce behaviors associated with ADHD, in part, because of their anti-

inflammatory and antioxidant actions that preserve glutathione and other natural compounds in the brain and nervous system. But again, I have to stress that OPCs need to be absorbed in order to be effective, and must be from a trusted source. Look for French grape seed extract OPCs that are free of tannins and small enough to be absorbed.

e ffective, n atural a lternative for add / adhd

With the help of supportive teachers and parents, a healthy diet, and the nutrients I’ve outlined here for improving focus and atten tion, children with this trait can lead a more relaxed, comfortable, and productive life.

Stimulant medications such as Ritalin or Adderall can have significant side effects, such as sleep interference and growth retardation, so it is understandable if that is an option you’d rather not explore. If you’d prefer to avoid drugs altogether, or find alternatives when school is not in session, there really is an effective option.

The best way to gauge how well these nutrients work for your child is to start off with a low daily dose, working up gradually until you start noticing a calmer attitude and more focused attention. Once you see the result of ADHD behavior being refocused, your child will be free to be what they are meant to be!

To help improve focus and attention, bolster social engagement, and increase ability to learn, I recommend taking a combination of DHA, vitamin B6, DMAE, phosphatidylser ine, rhodiola (Rhodiola rosea) root extract, French grape (Vitis vinifera) seed extract, and amino acids (l-tyrosine, l-taurine, and Nacetyl cysteine) daily.

This information is for educational purposes only. It is not meant to replace the advice of your physician and is not to be considered medical advice, diagnosis or treat ment. Should you have any concerns please contact your physician directly.

Stop by Elk Grove Vitamins to find out more about the these products and many others. We have a knowledgeable staff that can answer your questions and get you started on the path to health. Visit us at 9647 E. Stockton Blvd. Elk Grove.

Terry's Bottom Line

Synthetic drugs are not the only

for a ttention d eficit

isorder ( add ) or a ttention d eficit

yperactivity d isorder ( adhd ). t here

natural options to help your child

focus and concentration. t he

and

to

Terry Lemerond has o ver 45 years of experi ence in the health food industry as an owner of several health food stores and dietary supple ment manufacturing companies. He has re searched and developed over 400 nutritional and botanical formulations that continue to be top selling products on the market today.

ways to help

The h istory of Galt

By Louis Silveira, Elk Grove Historical Society

Galt is a 6.78 square mile town 23 miles south of Sacramento down Highway 99. Its population is 23,647 (2010 census), zip code 95623, and was incorporated in 1946.

Daniel Tarnasky, longtime resident and archivist to Galt has written the history of the town…

“Long before the first settlers arrived in California, the Miwok Indians lived and hunted the Great Central Valley. In the Galt area, it was the Plains Miwok whose tribes included the Cosumne, Sonolomne, and the Unizumne. The philosophy was to live in harmony with nature and disturb nothing. Little can be found of what they left behind, except for a few artistic baskets and personal belongings.

In the mid-1700’s, the Spanish came to occupy coastal California, setting up 21 missions. Between 1812-1833, most Miwoks were taken to Mission San Jose by the Spanish – both willing and unwilling. Some returned to work the Mexican rancheros, while others died from diseases the Europeans brought with them.”

“The 1821 Mexican War of Independence gave Mexico the Spanish holdings in California. The Mexican government encouraged the settlement of California by granting large tracts of land. In 1844, the Sanjon de los Moquelumnes land grant was given to Anastasia Chabolla by Manuel Micheltorenia, governor of the Mexican state of California. The grant included 35,508 acres that stretched from the Cosumnes River in the north to the Mokelumne River in the south, and from the Sacramento River in the west to the foothills in the east. Sections of the grant were eventually sold off. Dry Creek Township, where Galt is located, was one of those sections. Two of the early landowners were John McFarland and Dr. Obed Harvey.”

“In 1852, a man called Chism Cooper Fug gitt founded a settlement called Liberty after his hometown in Missouri. Liberty was part of the Chabolla land grant and was located on high ground just south of Dry Creek. Liberty served as a stopping place for drayers (freight haulers) on the way to the motherlode with the supplies brought up river from San Francisco to

New Hope Landing (near what is now Thornton). It later became a stagestop between Stockton and Sacramento. Within eight years, Liberty boasted a population of 100 people, with a school, blacksmith, hotel, church, and boarding house. But the town of Liberty was short lived, because another man who purchased a large part of the Chabolla grant.”

“In 1869, Dr. Obed Harvey succeeded in getting Western Pacific Railroad (later absorbed into the Central Pacific Railroad) to lay track through his property. Liberty was just a mile southeast, but too far from the railroad to survive. Dr. Harvey decided to build a town along the railroad right-of-way. The law stated anyone could build a town by having the area surveyed and lots sold. The railroad volunteered to lay out the town of 120 acres. The streets had a grid pattern running north and south, east and west. The only stipulation was that there had to be four churches – one on each corner of town.”

Although only three churches ended up on corners as originally agreed, there were four church organizations all of whom hold service today.

Northeast corner (7th & B Streets) – Galt Christian Church  is the oldest building in town because it is one of the original Liberty buildings. Shown here as it originally appeared was built in Liberty in 1857 and moved as a church in Galt around 1887-1888 when it was moved to that corner.

As the church grew, its windows leaked, and woodpeckers nested in the bell tower. In 1925, a

basement was added as a meeting hall. William Hobday told how difficult it was to remove dirt without damaging the church structure. The original church was constructed of lumber that came from around Cape Horn. The lumber is still in use as the main body of the church.

congregation moved to Galt in 1880. They first used a school house for services, but around

Galt Christian Church is the oldest building in town because it is one of the original Liberty buildings.

1900 erected the building above, the second church in the grid that was agreed upon by the railroad and Dr. Harvey. Though not erected on the fourth corner church required for the grid, it was still accepted as satisfying the requirements. The church was serviced by a Methodist circuit rider who came through Galt on his route to bring the word of God and to “marry and bury.”

Wagons full of barley are on their way to the railroad station. Soil exhaustion and lower prices, ultimately led to the reduction of wheat farming.

When the lone connection was made by the railroad in 1876, salesmen and traders frequented Galt. In 1869, the Galt Hotel was built, and the Devon Exchange Hotel was moved from Liberty and placed on Front (now Fourth) Street. The first store was opened by Whitaker and Ray on the corner of Front and C Streets in a building owned by John McFarland. The small town of

Northwest corner (3rd & B Streets) – St. Luke’s Episcopal Church  was built in 1884 as a Con gressional church. Beginning in 1901 and con tinuing for a few years, both congregations shared the church. John McFarland and Dr. Obed Harvey were the men behind the efforts to raise funds to build what would be the third church in town.

Southwest corner (3rd & F Streets) – St. Chris topher’s Catholic Church  cornerstone was laid October 12, 1885 one the anniversary of the dis covery of America by Christopher Columbus. It completed the four promised churches , each on a corner of the original town. The church was named after the patron saint of travelers, Saint Christopher. This beautiful church still stands but the congregation has moved to a new church at a different location.

“Another land owner, John McFarland, was given the privilege of naming the new community. He decided on Galt after a Canadian town where he had once lived. It soon became obvious the new town of Galt had the advantage over the small towns nearby. The way of the future lay with the railroad. The town of Liberty faded away.”

Agriculture and the railroad dominated earl y Galt. The soil was rich, and water was only 15 to 20 feet below the surface. Shipping surplus agricultural products brought prosperity. Wheat, barley, cattle, and hogs were money makers.

Dr. Obed Harvey – Attended the University

fornia during the Gold Rush, but instead of mining, he made his fortune in medicine and farming. He was good friends with Charles Crocker, one of the Big Four of the Central Pacific Railroad and both helped layout Galt.

The home of Dr. Harvey was located on 2nd Street between C and E Streets and was behind his medical office.

Over time Dr. Harvey slowly turned over his practice to other physicians and concentrated

his time on his 3,500-acre ranch, his interest in building schools and churches, and to serve in state political office.

The Plains Miwok Indians worked on John McFarland’s ranch from the early days and were treated fairly. The use of indigent people in the area started with Spanish missionaries along the coast and spread into the interior.

he traveled to the Sacramento Valley and bought 1,600 acres of farmland northwest of what became Galt.

John McFarland built a home on his newly pur chased property in 1878. He became a prominent member of the Galt community and because of his carpentry background, helped build or fund the construction of many buildings in Galt.

The Galt railroad station became central to the existence of the town of Galt. Many Main Street shops, eateries, and other ser vices on C Street popped up around the building.

The design was Southern Pacific Company design No. 18, a standard blueprint modified for the use the station would receive in that geographic location. The structure was expanded in November 1925.

In 1876, John Brewster opened his store on the corner of 4th and B Streets that John McFarland

The second use of the McFarland built building now called the I.O.O.F. building. The building changed hands a few times over the years. John and Caroline Brewster, James and Mary Bethel sold the building to Sam Wriston who sold it to the Oddfellows. The Sawyer Brothers general store was on the bottom floor. The building still exists and is presently a restaurant keeping the name by honoring Brewster.

The tractor built by the Benjamin Holt Company in Stockton was truly helpful in agriculture production. The area became a hotbed of agricultural inventions and at one of the tests, an observer commented, “She crawls along like a caterpillar.” A name was born.

Caroline Brewster on the left and John on the right of the midcabinet in their store in 1869 sold general merchandise and bought and sold wheat.

Hotels were some of the first businesses to open in the town. One of the first was the Botzbach Hotel located on 5th and C Streets.

Another of the early hotels in the town was the Galt Hotel located on 4th Street, just south of C Street. Wood structures didn’t last long, so brick became the building material of choice. Notice the hitching posts for horses.

All around the town of Galt were huge ranches adding to the culture of the community. John McFarland’s ranch hands are harvesting what looks like barley. By 1888, wheat planted on California farms approached three million acres’ placing the second in the nation. This is where John McFarland made his second fortune.

Daniel Tarnasky has written extensively on the history of Galt, what little is written here is only a small portion of it. To read the whole story, you can obtain a book from Arcadia Publishing in Charleston, South Carolina at www.arcadiapublishing.com (toll free 1-888-313-2665 and email sales@arcadiapublishing. com) for only $21.99. The book ISBN number is 978-1-4671-2479-9.

Rhoads School’s 150th Anniversary & the e lizabeth Pinkerton h istory a ward c elebration

On Saturday, September 3rd, Elk Grove Historical Society celebrated the 150th anniversary of Elk Grove's Rhoads School. The Rhoad School's director, Roberta Tanner, made a short presentation sharing the school's history.

Our little school was built in 1872 to serve a growing community of pioneering families near Sloughhouse. There is a lot of history concerning the school over the years, but ultimately it was moved to Elk Grove Park in the Bicentennial Year in 1976. It took a year to refurbish and was dedicated on July 4th, 1977. It now serves as a museum where we hold about 80 Living History Classes throughout the year.

After the presentation, Elizabeth Pinkerton honored Chamber of Commerce CEO Angela Perry with the Elizabeth Pinkerton History Award. This award acknowledges and appreciates an individual (or group) that has contributed to our local history.

Photos by Justin Pinnell