Ardent for Life ~ Spring 2023

Ardent content &f lavor

18. Spring i S the Sea S on for Brunching r ebecca Voorhees

24. tart and tangy, Salty and Sweet c indy d ella Monica

28. ShaV ed f ennel & a pple Salad Mc c onnell e states

30. par M e S an c hicken Justin p innell

32. taquito S

36. Shani S e & p hillip Jessica f euerbach p hotography

46. Book r e V iew S Sacramento p ublic l ibrary

34. d aV id k irk r ogers Jewelry

44. w hat i ’ V e learned ct Morris

50. Magnet f i S hing d er B y c osumnes c ommunity Services d istrict

62. State of the c ity a ddre SS e lk g rove

health

52. Melano M a k aiser p ermanente

56. p re V ent p ro S tate c ancer e lk g rove Vitamins

60. h u S tle and h eart a nna o sborn

64. t he c ow palace t heatre l ouis Silveira

Bioidentical Hormone Replacement Therapy

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

Bio-identical Hormone Replacement Therapy, also known as BHRT, is exactly what it sounds like. Your declining hormones are replaced with hormones that are structurally identical 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 incomplete messages to cells which then fail to produce a balanced hormonal response. Also, your body cannot effectively 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, metabolic medicine. We now have the science 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 treatment 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 therapy 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 Anti-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 pharmacy and carry a high pharmaceutical grade of supplements for your use.

Your hormones are a symphony of interactions. All of your hormones are designed to work together and if one is altered, 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” hormonal deficiencies can dramatically improve quality of life. Longevity medicine is aimed at the early detection, prevention, treatment, and reversal of age related decline.

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

Community Corner q&a

Mindy Maiwald Compton

Willow Tree Children's Boutique, Lodi Ad on page 62.

Profession: Small business owner and curator at Willow Tree Children's Boutique, homeschool teacher, wife, and manager of tiny humans.

What was your favorite hobby as a kid? kid, my favorite things to do centered around being creative; art, writing, reading, making up stories and skits.  Anything that let me be imaginative and find an escape into my own personal wonderland.  The other thing that I loved to do was to go on roadster rides with my dad, nowhere on earth felt more magical.

What is your favorite hobby now? Nowadays, my life is consumed with all thing’s kids. I love kitchen dance parties and messy art and exploring new and favorite places. I also love music and concerts and immersing my kids in those things.

What habits do you feel will improve someone’s life? Daily affirmations, prayer, and self-care… I feel like those three things can truly change the world. Do you have a favorite podcast? I have two very different podcast favorites.  First is Your Own Backyard.

Chris Lambert made an incredible podcast and an even more incredible impact leading to the conviction of the man who killed Kristin Smart. Second favorite, Who Smarted? This is something that is played almost daily in our home.  We homeschool and it is a fun and engaging dose of science and history that the whole family enjoys.

Is there someone in history that you look up to? Why? The one and only Jesus Christ.  He gave everything and continues to give us strength, hope and love.  His arms are always open to each of us.

What is the best advice you ever got? Enjoy the little moments. Now that I have children of my own, I realize more than ever how true it is. Life is made up of all the little moments. Looking back at my own childhood, it's the little moments that stand out and still impact me.

Photo by Kat Murillo Photography

Photo by Rockabye Fine Art Photography

Angelica Whaley

The Willow Ballroom & Event Center Ad on page 39.

Community Corner q&a

Profession:

Owner of The Willow Ballroom & Event Center in Hood, CA

What was your favorite hobby as a kid? What is your favorite hobby now? I have always loved performing. I studied Music: Vocal Performance at Saint Mary's College in Moraga and still perform throughout the greater Sacramento area. My dream is to have a cover band, so stay tuned!

What habits do you feel will improve someone’s life?

I love a good, handwritten to do list. It helps me tackle the day and motivates me to accomplish my goals, and be mindful of my time.

Do you have a favorite podcast?

I love Armchair Expert. It's a podcast about the messiness of being human...being able to celebrate, above all, the challenges and setbacks that ultimately lead to growth and betterment.

What is the best advice you ever got? "Leap and the net will appear!"

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.

Allie Crump

Event Manager at McConnell Estates

Jessica Feuerbach

Photographer and Owner of Jessica Feuerbach Photography

David Hipskind

Owner of The Red Door Antiques, Vintage, and More. Located in Historic Old Town 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.

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 aweinspiring 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.

Rebecca Voorhees

Designer by day. Blogger by night. Diva 24/7. Follow me on my adventures in the kitchen @divadicucina

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.

creative director Sara pinnell sara@mrsandmrpublishing.com

Goat cheese rolled with chives, parsley, basil, a little lemon zest, then topped with pecans is a delight to snack on, as you soak up the beautiful California sun.

Turn to page 24, and read Cindy Della Monica's article, Tart and Tangy, Salty, and Sweet. You'll also find a Gemelli pasta recipe that will turn your creative cooking gauge up a notch.

executive editor carole Morris carole@mrsandmrpublishing.com

art & production info@mrsandmrpublishing.com

View ardent for life online at www.ardentforlife.net

business manager Justin pinnell justin@mrsandmrpublishing.com

sales sales@mrsandmrpublishing.com

Copyright © 2023 Mrs. and Mr. Publishing Published by Mrs. and Mr. Publishing six times a year

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Have a great story idea, or know someone that we should feature? Email us with your comments & suggestions at info@mrsandmrpublishing.com

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The information in this publication is for informational purposes only. Mrs. and Mr. Publishing Inc. (DBA Ardent for Life) assumes no liability or responsibility for any inaccurate or incomplete information, nor for any actions taken in reliance thereon. The information contained about each individual, event or organization is not necessarily the views of the magazine.

Ardent for life

Checking In

Spring, that amazing season that comes between winter and summer…a time when nature comes to life again. The sun is shining brighter and it’s so invigorating! I’ve been inspecting my plants as they are awakening; all the fresh new buds have started blooming. Best of all? The breeze is getting warmer, the gale force winds of winter are a fading memory.

executive editor

Carole Morris

What I’ve Learned

There’s a fun article about the Cow Palace Theatre, which was the first theatre in Elk Grove. It opened December 7, 1949, in an auction building of a cattle yard!

We have delightful recipes from Cindy’s Tart and Tangy spring herb cheese log to Gemelli with zesty lemon. Next, there’s Justin’s recipe of refried black bean taquitos. Let’s not forget the lovely brunch recipes that Rebecca snuggled together… quiche, scones, and sangria.

Let’s tip toe through the tulips with this issue of Ardent and embrace spring with arms wide open.

Spring is the Season for Brunching

By Rebecca Voorhees www.divadicucina.com

With warming weather and blooming flowers, it is the perfect time of year to plan a brunch. Whether it’s for Easter, Mother’s Day, or Father’s Day, I find that I am frequently planning brunch get-togethers this time of year.

While going out to brunch is great, I personally think a brunch at home is the best way to spend the day. This time of year, we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch this spring, here are some of my favorite recipes that everyone is sure to enjoy.

Bacon and Leek Quiche

One of the many fabulous reasons I love quiche is it can be enjoyed for any meal of the day; breakfast, lunch, dinner, or even a snack. This recipe is so easy and really tasty too! The caramelized leeks and onions take on a nice, sweet flavor making it a fabulous complement to the salty bacon.

Leeks are a part of the onion family and are very mild and sweet in flavor. The leek basically looks like a HUGE green onion. Leeks are known for being very low in calories and having wonderful health benefits. They are high in dietary fiber, potassium, iron, magnesium, calcium, phosphorus, folic acid, and vitamins A, B, C, and K. notes: Leeks can have a large amount of soil and dirt between the layers so after you slice them make sure to wash them thoroughly. I submerge them in water and use my hand to swish them around. The leeks float to the top and the dirt sinks to the bottom. I then use a salad spinner to help remove all the excess water.

To create a low carb version, you can omit the pie crust all together. To do this, grease your pie dish and whisk the mozzarella in with the egg mixture. Bake time will be the same.

IngreDIents

3 tbsp butter

1 yellow onion, chopped

3 leeks, white and light green parts only, thinly sliced (see above note about washing)

1 tbsp garlic

1 sheet of refrigerated pie crust at room temperature

8–10 strips of bacon, cooked and chopped

salt and pepper

9 eggs

1/2 c half and half

1 c mozzarella

stePs

• Preheat the oven to 400º.

• In a larger skillet, melt the butter over medium-high heat.

• Add the onion, leeks, and garlic to the skillet.

• Cook, stirring frequently until the onions begin to caramelize, about 15 minutes.

• While the leeks and onions cook gently press the crust into your pie dish.

• In a medium-mixing bowl whisk together your eggs and half and half until well incorporated.

• When the leeks are done cooking, season with salt and pepper and gently fold the cooked veggies and 2/3 of the bacon into the egg mixture.

• Sprinkle half of the mozzarella into the bottom of your pie crust.

• Add the egg mixture to your pie dish and top with remaining bacon and mozzarella.

• Bake the quiche in the oven for 30–35 minutes or until the middle is firm.

• Allow the quiche to cool for 5 minutes before slicing and serving. For more great recipes visit www.divadicucina.com

Chocolate Chip Scones

By Rebecca Voorhees www.divadicucina.com

One of my first jobs in high school was working at a little mom and pop owned coffee shop where I would bake dozens of assorted muffins, croissants, cinnamon rolls, cookies, and one of my favorite items...scones. Chocolate chip scones to be exact.

If scones are done right, they are crumbly on the outside and a little doughy in the middle, have just the right amount of density, and are a little sweet, but not too sweet (unless they are savory scones).

1/4 tsp salt

1 stick cold butter, cut into 1/4-inch cubes

1 tsp vanilla

stePs

• Preheat the oven to 400º.

• Line a baking sheet with parchment paper and set aside.

• In a medium bowl stir together the flour, baking powder, sugar, and salt.

• Add the cubed butter to the mix and using a fork or pastry cutter, cut the butter into the dry ingredients. (The mixture should become very crumbly with no large chunks of butter remaining.)

• Stir in the chocolate chips.

• In a small separate bowl, whisk together the heavy cream, egg, and vanilla.

• Add the wet ingredients to the dry ingredients and stir to combine.

• Transfer the dough mix to a cutting board and using your hands form the dough into an 8-inch circle making sure not to overwork it.

• Using a knife or pizza cutter, cut the dough into 8 evenly sized triangles.

• Brush the tops of the scones with heavy cream and then transfer to the parchment paper lined baking sheet.

• Bake for 14–17 minutes or until the edges are a nice golden brown.

For more great recipes visit www.divadicucina.com

IngreDIents

3 c orange juice

1/4 c sugar

750 ml bottle of prosecco, chilled

1/2 c citrus flavored vodka

assorted fresh citrus, sliced (oranges, limes, grapefruit, lemons, etc)

Brunch Sangria

By Rebecca Voorhees www.divadicucina.com

Sangria seems to be growing in popularity and I love all the variations people are coming up with. I have five different sangria recipes alone on my blog. What can I say? Your girl loves a good sangria!

Sangria is traditionally made up of wine, cut up fruit, flavored liquors, and a bubbly water mixed in to add a little fizz which leaves you with an endless number of possibilities.

While you can never go wrong with serving up mimosas, this Brunch Sangria has a nice little added kick with the citrus vodka which makes it the perfect brunch beverage. Plus, the assorted sliced citrus is so pretty. I use grapefruit, lemons, limes, and then a beautiful blood orange for mine for some nice added color.

This recipe is so quick and easy so if you are looking for a perfect drink for your next brunch, look no further!

Note: If you don’t like your beverages on the sweeter side,

stePs

• Combine the orange juice and sugar in a large pitcher and stir until the sugar is dissolved.

• Slowly pour in the “bubbly” and vodka as well as the sliced citrus

• Top off the pitcher with ice.

• Serve immediately over ice, garnish with some additional sliced citrus, and enjoy!

For more great recipes visit www.divadicucina.com

Tart and Tangy, Salty and Sweet

By

Cindy Della Monica, Owner, Cheese Central

food} c heese c entral

If you haven’t watched the CNN series where Stanley Tucci is “In Search of Italy,” I’m thinking THAT should be the last of your winter binge TV viewing. Spring promises to push Winter into distant memory, and we finally will be able to cavort in the warm sunshine, just like all the baby goats that nannies delivered in the March kidding season. For a good giggle, you HAVE to watch the “cavorting” of those adorable little ones! Visit our local goat creamery/winery, Spenker Winery, in Lodi. Enjoy a glass of their wine, and sampling of their cheeses, while the little goatsies entertain you!

Spring’s goat babies bring on the best of the nannies’ fresh milk, and chevre (pronounced shev) production for the new year starts now. The French refer to any cheese made with goat’s milk as chevre, but in America chevre refers to fresh spreadable cheese, of which Spenker Winery excels. Their controlled diet for goats produces milk that makes mild, yet still tangy, chevre without the “rascally” pronounced goat flavor. In France, chevre is primarily produced in the Loire and Poitou regions, having a more goat-y flavor. Exactly the way the French like it! Tart and tangy, the perfect foil for spreading on morning toast topped with any jam, or slices of avocado and tomatoes.

As chevre has a slight citrusy flavor, my cold, crisp salad with lemon in the dressing is enhanced with chevre crumbles. I’ll finish a spring pea and asparagus risotto with a lastminute quick stir-in of chevre, lemon zest and lots of freshly ground black pepper for a creamy melty mouthfeel and zippy flavor. A chilled glass of Sauvignon Blanc next to your dish makes the meal complete

But I digress… One of Stanley’s episodes is spent in the Emilia-Romagna region of Italy, around Modena. The cinematography is gorgeous, filmed in October, overlooking the hilly vineyards sporting autumn colors. Stanley notes that the city of Modena is located in the “Food Valley'' of the Po River. This sweeping view looks exactly like the fertile floodplains that surround our rivers Consumnes, Sacramento and Mokelumne. You would feel at home when you visit!

Two cheeses of this region are ParmigianoReggiano and Provolone (pronounced pro-volone-ay). When my customers sample Provolone, I tell them REAL Provolone is different, not that stretchy rubbery non-flavor food stuff that goes on your Subway sandwich (but they don’t really believe me). Then they get a taste, and the light bulb goes on! Firm, tangy, almost spicy from the aging of fourteen months. At this point, I tell them I want to make a meatball sandwich with this great cheese melted all over it, but I also love it as a dessert cheese… with a dessert wine, or a drizzle of honey, or a fig jam or pear marmalade.

When I present a cheese class, I am insistent that the participants remember this one

cheese mantra: Time = Taste + Texture. Perfect example? That wonderful Provolone! It is a member of the “stracchino” family of cheeses, where the curd is stretched in hot water. The most famous member of this cheese family is fresh Mozzarella. That very same curd also makes Provolone… in fact, Time = Taste + Texture turns a 10 lb. ball of mozzarella curd into Provolone, when aged for months.

Parmigiano-Reggiano is also a delicious dessert cheese, not just the garnish on your Sunday night pasta. Think of its rich nuttiness! Have a simple meal of fish or chicken, fresh asparagus, and a salad with a tangy vinaigrette. Finished with a small dessert tray of walnutsized nuggets of Parmigiano, drizzled with real balsamic vinegar (the thick syrupy kind), and fresh fruit slices or sweet buttery crackers. Sweet and salty, tart and tangy! Spring personified when dining al fresco in the soft evening air.

More ideas on Tart/Tangy, Sweet/Salty?

I got a million of them, but here’s just a few more for you to try:

• Cypress Grove produces a Meyer Lemon and Honey Chevre disc that we love, and the flavors are already there.

• Goat cheese is traditionally served with fig products, and any sheep cheese from the Basque region is traditionally served with cherry jam. Basque Ossau-Iraty and Etorki are in our shop, and so is a sour cherry spread to pair with them.

• Fresh apple slices and spreadable blue cheeses, like St. Agur or Point Reyes Original Blue, are snackable, or salad sides, and terrific desserts.

• And, a reminder of one pairing we love so much… Pecorino Romano (Italian sheep cheese) with chunks of dark chocolate. The epitome of Sweet/Salty yumminess!

Here are two amazing Spring recipes that bring the sweet/salty and tart/tangy to life: Make them a part of your Mother’s Day celebration, and “cavort” like a baby goat!

Gemelli with Zesty lemon, Castelvetrano Olives, and Parsley

Ingredients

1⁄2 C hazelnuts, toasted, rubbed in towel to remove skins

salt and freshly cracked pepper

1 large bunch parsley, minced

2 C roughly chopped

Castelvetrano olives

2 large lemons, grated zest and juice

1⁄2 C extra-virgin olive oil

1 lb gemelli pasta, cooked al dente in salted water

3 large cloves garlic

1 to 2 anchovy filets, depending on your taste

1 C grated ricotta salata, another Italian salty cheese

Steps

Roughly chop hazelnuts, and toss them with a generous drizzle of oil. Season with salt and pepper. Set aside. In a medium bowl, mix together parsley, olives, lemon juice, zest, and 1⁄2 C oil. Set aside.

Mince the garlic and anchovy together until pasty. In a large skillet, heat 2 T oil over medium-high heat until shimmery. Add the garlic-anchovy paste. Cook, stirring constantly, until soft and fragrant, about 1 minute. Reduce heat to low.

Add pasta and reserved water to the skillet. Stir in parsley and olive mixture. Adjust for seasoning and serve topped with toasted hazelnuts, and a grinding of black pepper. Serve hot.

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

Spring Herb Cheese log

By Cindy Della Monica, Owner,

Cheese Central

Ingredients

11 oz soft fresh goat cheese log, or cream cheese

2 T finely chopped fresh chives

2 T finely chopped fresh parsley

1 T finely chopped fresh basil leaves

1 T finely chopped fresh oregano leaves

1 garlic clove, minced

2 t lemon zest

salt and freshly cracked pepper, to taste

1/2 C finely chopped pecans

Directions

Place all herbs in a medium bowl; stir well to combine. Set aside 2 T for nut roll. Add all remaining ingredients, except pecans. Stir well to combine. Place the cheese mixture in the center of one side of a large sheet of plastic. Wrap like a tootsie roll. Twist ends tightly and the cheese will shape into a firm “sausage.” Refrigerate for an hour, until firm but still soft enough for the nut coating to press into the surface.

Stir together the chopped pecans and reserved herbs. Using a rimmed baking sheet, spread nut mixture into an even layer the length of the cheese log itself. Take cheese from plastic, place onto the nut layer, and roll so that all the nuts and herbs stick to the surface. Wrap again in new plastic wrap, and twist ends to tighten up the log and its coating. Serve immediately, or refrigerate until ready to serve. Present with crackers, vegetable crudité or crispy baguette slices, after letting the cheese log come to room temperature for 30 minutes or more.

AlternAte sPrIng flAvor IDeAs

• leave out the garlic and add 1 C chopped dried cherries with the herbs.

• substitute 1 tsp. crushed lavender for the garlic, basil and oregano, and serve with fresh fruit and baguettes.

• your choice of Middle Eastern herb combo containing chives, fennel, dill, tarragon and mint, with a ½ t of sumac (a lemony flavored spice).

• substitute finely chopped pistachios for pecans

&

Shaved Fennel Apple Salad paired with McConnell estate's Vermentino

By Allie Crump, Event Manager at McConnell Estates www.mcconnellestates.com

Spring has finally made an appearance at the winery! With it comes new blooms to our perennial gardens and fresh buds to our vineyards. With rain no longer an ever-present dark cloud, we’re chasing the last of our winter blues away with wine and food pairings as colorful as spring. Our current obsession is the 2021 Vermentino alongside a fresh and vibrant Shaved Fennel and Apple Salad.

Crisp and light, this salad features fennel as an herbaceous undertone to the sweet apple and bright mandarin orange. The lemony tartness of the vinaigrette complements our estate-grown Vermentino, which boasts a delicate floral nose, juicy citrus on the palate, and subtle minerality. This pairing is so lovely, it can only brighten an already sunny spring day.

Shaved Fennel and Apple Salad

Ingredients

2 medium fennel bulbs

1 granny smith apple

2 small mandarin oranges

1/3 cup fresh parsley leaves, lightly packed

3 green onions

1 lemon, zested

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 teaspoon salt

freshly ground black pepper, to taste

1 tablespoon honey

1/2 cup crumbled goat cheese, optional

1/2 cup candied walnuts, optional

NOTE: McConnell Estate's 2021 Vermentino is available in our tasting room or e-store. You can visit our online store by scanning the QR code or through our website www.mcconnellestates.com.

Directions

1. Remove the tops of your fennel bulbs. Cut each bulb in half through the root and remove the tough core. Remove any wilted or discolored outer leaves, if necessary. Slice as thinly as possible or shave on a mandoline.

2. Peel the apple and slice into 1/8-inch-thick slices, then julienne-cut into batons.

3. Cut the ends off of the mandarin oranges, then peel the skin and white pith using a knife. Lay the oranges on their side and cut them into thin slices.

4. Wash the fresh parsley and dry on paper towels. Pick the delicate top leaves from the stems by hand and leave whole. You should end up with about 1/3 cup lightly packed.

5. Slice the dark and light green parts of the green onions as thinly as possible.

6. Add your lemon zest, juice, olive oil, salt, pepper, and honey to a bowl and whisk until well combined.

7. Mix the fennel, apple, oranges, and green onions. Add the dressing and toss to combine. Taste for seasoning, then sprinkle with the parsley leaves.

8. Garnish with the goat cheese and walnuts (if using) and serve with a chilled glass of Vermentino!

Keys to A greAt sAlAD

• Technique is key to a wellmade salad. Everything should be sliced as thinly as possible for tenderness and flavor absorption. You can achieve this by using a mandoline, food processor, peeler, or a very sharp knife.

• The dressing listed above is a middle-ground balance of acid and sweetness. You can always add more lemon juice, honey, salt, or oil to taste. I like a splash of sherry vinegar for depth of flavor and tang.

Air Fryer Parmesan Chicken

By Justin Pinnell

food} Par M esan c hicken

They say necessity is the mother of all inventions; because our lives are more hectic than ever… the air fryer was born. The necessity to provide a fast healthier way to create a home-cooked meal was the motivation behind the air fryer’s creation. This chicken recipe is bursting with flavor and can be paired with any sides you have in the pantry or freezer. Fast (and delicious) it’s the perfect meal for crazy schedules.

Ingredients

2 tablespoons olive oil

2 tablespoons White

Wine vinegar

2 teaspoon garlic Powder

1 teaspoon Dried oregano

1/2 teaspoon onion

Powder

1/2 Teaspoon Crushed red Pepper

Directions

1/2 teaspoon salt

1 teaspoon Pepper

3 tablespoons Honey

1 Cup Finely Grated

Parmigiano reggiano

2 pounds (14)

Chicken Wings

Whisk all ingredients (except chicken wings) together in a large bowl. Place chicken in the bowl with mixed ingredients and thoroughly coat. Marinate for 30 minutes or longer. Place a single layer of coated chicken in the air fryer. Air fry at 375 for 12 minutes. Sprinkle with parmesan while still hot from the fryer, giving the chicken a nice even coating. Use either the garlic parmesan sauce (recipe included), blue cheese, or ranch to dip the chicken in.

Garlic Parmesan Dipping Sauce

Ingredients

6 cloves of whole garlic

1 tablespoon olive oil

1/2 cup mayonnaise

2 teaspoon sugar, or a sugar replacement

4 tablespoons grated

Parmesan cheese

1 tablespoon apple

cider vinegar

1 teaspoon lemon juice

Directions

1 teaspoon kosher salt

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1 red fresno chili pepper, minced (optional)

Heat the oven to 350 F. then peel the garlic cloves and put them in a small baking dish. Pour the olive oil over the garlic and cover the baking dish tightly with foil. Bake the garlic for 25 minutes until it softens.

Mash garlic until it is smooth. Add mashed garlic to the remaining ingredients in a bowl. Whisk the ingredients until the mixture is smooth and well blended. Refrigerate 2 hours or overnight.

Refried Black Bean TAquiTOS

By Justin Pinnell

This recipe is perfect for a fast appetizer, a quick lunch for the family or a late-night party snack to keep your guest's appetite satiated when the party has gone too long.

It is quick, easy, and delicious! Always have this recipe in the quiver ready when needed. Another major plus is how you can easily adjust portions of ingredients for any size event, there is no right or wrong.

Ingredients

Avocado oil

your favorite refried Black Beans

Chihuahua cheese

Queso fresco cheese

6-inch flour or corn tortillas

siracha

sour cream enchilada sauce

Steps

• Preheat the oven to 400°F and liberally oil a baking sheet.

• On the stove, heat the refried black beans (season with taco seasoning for a more robust flavor).

• Spoon enough of the beans onto the whole outer edge of one 6-inch flour tortilla and top with Chihuahua cheese. Roll up tightly.

• Place the seam side down on the baking sheet. Repeat until you’ve used up all the space on your pan not letting the taquitos touch.

• Bake for 12 to 15 minutes or until golden brown on the outside.

When finished drizzle siracha, and sour cream enchilada sauce in a serpentine pattern over the whole pan of taquitos so every taquito is drizzled at least twice. Lightly dust the top with Queso fresco cheese Serve with salsa, guacamole, or any other dip of choice.

Photographed by Jessica Feuerbach Photography

How did you meet?

Shanise was interviewing to be a teller at US Bank where I (Phillip) had been working for a couple of years. My manager told me that he was going to hire her and that if I started dating her that he would have to transfer me to another branch so we wouldn’t reincarnate Bonnie and Clyde. Over time, Shanise would shadow me as she was learning teller functions and I noticed that she took a liking to me. I didn’t know if she was single or not and got her to tell me without letting her know my interest and eventually asked her on a date to Chipotle the rest is history.

the proposal

Phil told me to get dressed and to wear something nice. It was the middle of Covid, so I wasn’t sure where we could even go. We got in the car and we went to FedEx and then to the car wash. Then we went back home… I was so confused! We had a delivery come to the house while we were out and Phil asked me to get it. I went to open the front door to get the package and Phil and all my family and friends were outside. He got on one knee and proposed in our courtyard. Then we went to a winery where he had barbecue catered. Everyone joined us and we had our engagement party right there and then it was perfect!

what is love?

Shanise: Love is safe. Love is stable. Most importantly love is equal. It is two people actively working to become healthy independent versions of themselves and coming together to form something unique and special that will stand the test of time.

what is love?

Phillip: Love is unconditional and deep. It is something felt almost inexplicably but felt absolutely and shown in different ways.

Love is unconditional and deep. It is something felt almost inexplicably but felt absolutely and shown in different ways.

what do you love most about him?

What I love most about Phil is his drive to always be the best version of himself and the way he helps others achieve the best versions of themselves. He’s courageous and ready to take on everything, he never quits.

what do you love most about her?

Shanise is smart and hard working, She wants to be the best at what she puts her mind to, regardless of what her peers are doing. She’s loving, caring, and nurturing and also allows me to pursue my dreams.

when did you know you were in love?

Shanise: I knew I was in love the moment I read the monogram poem he wrote me using my name. Everything always felt easy with us. I never had to second guess his intentions and that poem made me realize he felt the same way too. It was such a funny simple gesture but symbolized so much.

when did you know you were in love?

Phillip: Early on – our connection was very natural and easy. Seemingly all of what we needed out of each other was front and center and we grew into love quickly.

What I Love most about Phil is his drive to always be the best version of himself and the way he helps others achieve the best versions of themselves.

w

The ceremony and making things official after all the time and commitment we had given each other over the years.

We had the most fun with the speeches. We gave each other a hard time during our speeches. I was short and to the point which is normally more like Phil. He decided to personally thank all those closest to him in his speech so I started over after him and did the same thing. We loved hearing those closest to us give their perspectives of us and our love. It was very heartfelt and special.

honeymoon

We spent the week in the most beautiful Airbnb in Kauai! October is the perfect time of year to go. The island was breathtaking and the weather was great. Photos do not do the island justice.

love} stories

Photography

Jessica feuerbach jessfeuerbach@gmail.com

Venue, Rentals, and Caterer evergreen Springs by wedgewood weddings elk grove, ca

Wedding Coordinator Jasmine at wedgewood

Cake cake castle Bakery info@cakecastlebakery.com

DJ elliot herzer retroactivearts.e@gmail.com

Hair lauren novicki, house of hues Salon in elk grove, ca

Makeup amanda Salcido ig: @glammedupbyamanda

Florist wild flowers design group wildflowersdg@gmail.com

Tux Rentals

Jos a Bank fair oaks Boulevard

Bride’s Dress onyx Bridal

Bridesmaids Dress azazie Rings Blue nile

What I’ve Learned AboutDepression

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

I’m old enough to remember a time (in the not-so-distant past) when it would have been unfathomable to talk about the “d” word. If you felt depressed, you didn’t share it with anyone because it was a sign of mental illness. Mental health days were unheard of, because nobody wanted to seem weak or to be labeled mentally ill. Seriously, I remember when one of my co-workers (about 20 years ago) told me she needed a mental health day. I walked softly around her for the next month—as if she was a bomb ready to detonate.

However, in the past 15 years, people have begun talking about their mental health struggles and what depression feels like. We all experience sadness from time to time, usually this feeling is temporary and goes away on its own. Depression, on the other hand, is a persistent feeling of emptiness, unhappiness, and hopelessness that becomes a regular part of the day.

I personally have experienced severe depression, and the way I’ve tried to describe the feeling to others; “It feels like you are trying to walk through thick mud.” Every routine daily task seems insurmountable and responsibilities such as work, and family can be extremely difficult. When I was depressed, everything seemed to take more energy and require more time to complete and felt overwhelming to accomplish. It also affected my ability to concentrate, I felt as if my brain was enveloped in a fog and I began to avoid everyday tasks and responsibilities. Additionally, I didn’t want to get out of bed—others who have experienced depression say they had trouble falling asleep.

Depression is so much more than being sad—it feels like there is no pleasure or joy in life.  Depression is a thief that robs us of things we once loved, and many people feel like nothing will bring them joy again. In serious cases depression can lead to a feeling of worthlessness which can lead to suicidal thoughts or actions. Across the world,

there are twice as many deaths by suicide than there are by homicide.

During the pandemic, there were many surveys taken and they told us that symptoms of anxiety and depression doubled. But mental health issues were already on the rise in the United States, with emergency room visits related to depression, anxiety and similar conditions up 28% between 2011 and 2015. Thankfully individuals’ willingness to talk about depression has changed dramatically and they know they aren’t alone.

Self-care is a necessity that will enable us to safeguard our mind, body, and spirit against depression. There are many things we can do for ourselves, instead of relying on medication.

• The first on the list—start changing our behavior; and get in a routine, because depression can strip away the structure from life. Push back on depression and set daily goals for yourself. As you start to feel better, add more challenging daily goals.

• Increase physical activity, exercise temporarily boosts feel-good chemicals called endorphins. Regular exercise encourages

the brain to rewire itself in positive ways, start by walking a few times a week.

• Eat healthy, there's evidence that foods with omega-3 fatty acids (such as salmon and tuna) and folic acid (such as spinach and avocado) help ease depression.

• Get enough sleep, go to bed and get up at the same time every day (try not to nap). No distractions such as a computer or television in your bedroom.

• Challenge negative thoughts and use logic as a natural depression treatment. You might feel like no one likes you, but is there real evidence for that? It takes practice, but in time you can beat back those negative thoughts before they get out of control.

• Ongoing research has suggested that prayer and practicing relaxation strategies can help by changing how the brain responds to stress and anxiety. They train the brain to achieve sustained focus, and to return to that focus when negative thinking and emotions intrude.

Roy T. Bennett said, "If you want to be happy, do not dwell in the past, do not worry about the future, focus on living fully in the present."

The Appe AL

By: Janice Hallett

Book Reviews by BRENDLE WELLS

There is comfort in the familiar formula of the mystery genre. Though the details are different, the structure of the story is the same and justice is done. The Appeal turns that structure on its head, offering a very inventive read that at the same time imparts the full pleasures of the genre. Let me explain: It’s a meta deconstruction of the traditional mystery told through emails, messages and transcripts and framed by the experience of two people assigned to read the documents with the understanding that figuring out the mystery will help with a court appeal. So, as you read this book you’re reading the information at the same time as the characters and you’re privy to their discussions as they work to solve the crime, the same as you, the reader. There’s even a surprise twist for all to discover. It’s all very ingenious and very, very cool. The mystery itself, as revealed in the documents, has all the elements of a classic village mystery plot—there’s a small community, a theater group, and a new resident who threatens to upset the apple cart of secrets—so, really, this whole book is meta Agatha Christie. It’s an absolute treat for any mystery reader and one that will have you clamoring for more. Mystery book groups should take note.

Atria Books, 2022

The Bandit Queens

Author: Parini Shroff

The cover of this book makes it look fun and light. But readers should be aware that hiding behind that cheerful image is some seriously dark humor and anger. Kind of like the reality of life for the women at the heart of this story. Several years ago Geeta’s no good husband abandoned her, but try convincing her neighbors of that fact. They’re convinced she killed him. So she decides to use her reputation to protect herself as a woman alone. Everything is fine until other women decide that they would also like to become widows, and ask Geeta for advice as to how they should go about ridding themselves of their abusive husbands. Suddenly everything becomes very complicated and uncomfortable for Geeta. She might actually need some help to set things right. This is a story of women’s survival and a sharp look at caste, patriarchal societies, misogyny, parenthood, and small village life in southern India. With unflinching detail, this book veers between misery, righteous anger and hilarity in a way that may discomfit some readers at the same time it entertains. This is a great recommendation for fans of My Sister the Serial Killer by Oyinkan Braithwaite and a great selection for book groups. Please note that those sensitive to issues surrounding intimate partner violence should read with caution.

Ballantine Books, 2023

Seen A nd Un S een: What d orothea Lange, Toyo Miyatake, and Ansel Adams's p hotographs

Reveal About the Japanese American Incarceration

By: Elizabeth Partridge

Illustrator: Lauren Tamaki

Book Reviews by BRENDLE WELLS

Shortly after Japan attacked Pearl Harbor in December, 1941, all Japanese and Japanese Americans living on the West Coast of the United States were ordered to report to temporary detention centers, leaving their homes and belongings behind, and were eventually relocated to incarceration camps for the duration of the war. Three different photographers worked to document life in Manzanar, one of the most infamous of these camps: Dorothea Lange was hired by the U.S. government to document the camps, and attempted to show the truth through the constant editing and censorship of the military. Toyo Miyatake, incarcerated at Manzanar, smuggled a camera in with him and documented life there as he experienced it. Renowned nature photographer Ansel Adams was hired by Manzanar directly, and curated his pictures in an attempt to show a sense of humanity and resilience. Alongside a wide selection of their photographs, Partridge’s straightforward prose provides context and invites the reader to ask questions about what they are (and aren’t) seeing. Tamaki’s stunning illustrations create a narrative framework for both the photos and the text, and create more than one emotional punch upon the turn of a page. Excellent backmatter also provides further information about the war and the photographers, along with creators’ notes that include personal histories and perspectives that informed the work. Taken all together, this singular book crafts a narrative of the wartime incarceration both in what the photographers document, and what they couldn’t or wouldn’t. Affecting and readable nonfiction recommended for ages 8 and up.

Chronicle Books, 2022

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

Magnet Fishing Derby

Attracts Young environmentalists to new Hobby

Magnet fishing is a trending hobby that combines environmentalism with treasure hunting. Fishers cast their powerful magnet into a body of water, hoping for a bite from the submerged treasure beneath. It may seem strange, but magnet fishing can provide many benefits to the environment and to eager treasure hunters. Removing metal debris from our waterways helps clean the environment. Plus, finding submerged treasures may spark a newfound interest in local history.

A shoutout to all the young environmentalists and treasure hunters who participated in the Magnet Fishing Derby at Elk Grove Park on March 25. They joined Cosumnes Parks & Recreation and the Kiwanis Club of LagunaElk Grove to help make the lake cleaner and safer for local wildlife. The annual event has removed over 12 pounds of metal debris from the lake! Learn more about magnet fishing at CosumnesCSD.gov/MagnetFishing.

Photos by Craig Pattenaude, Cosumnes Community Services District

Melanoma Less Common but More Deadly

May is Melanoma Awareness Month, bringing attention to a form of skin cancer that is one of the most dangerous.

By Dr. Kory Parsi, Kaiser Permanente dermatologist

Skin cancer is the most common form of cancer in the U.S. There are an estimated two million cases of it every year. Too much sun exposure increases your chance for developing skin cancer, including deadly melanoma.

The American Cancer Society (ACS) says more than 97,000 new melanomas will be diagnosed this year. While melanoma accounts for only about 1% of skin cancers, the ACS says it causes a large majority of skin cancer deaths, likely 8,000 deaths this year.

Here is something else to consider. The National Council on Skin Cancer Prevention says melanoma is the leading cause of cancer death in young women ages 25 to 30 and the second leading cause of cancer death in women ages 30 to 35. It is critical to find and diagnose melanoma at an early stage since delays in diagnosis can lead to worse outcomes including in the most extreme case, death.

As a dermatologist, I see cases of melanoma each year. But advances in treatment are saving lives. One of my patients had an advanced stage malignant melanoma that is now essentially gone after surgery and immunotherapy. This patient would likely have died from the disease, but because it was detected, we were able to provide life-saving care.

You can get melanoma from too much ultraviolet (UV) radiation. Too much sun exposure can cause normal skin cells to become abnormal and grow out of control. When skin cells grow out of control, they can invade the body’s healthy tissue.

Here is how you can spot it: melanoma may look like a flat, brown, or black mole with uneven edges. Melanoma often has an irregular shape, and one half of the mole does not match the other half. The size of melanoma lesions may be variable. Melanoma can be found anywhere on your body. Most of the time, they are on the upper back in men or women, and on the thighs of women.

If you are diagnosed with melanoma, the most common treatment is surgery. That is all the treatment that you may need for melanoma in its early stages if it has not spread to other parts of your body.

The U.S. Preventive Services Task Force recommends routine skin checks for people who have a personal or strong family history of melanoma.

For most other individuals without a history of skin cancer, there is no evidence to suggest that routine skin checks will change the course of their care if they do develop skin cancer. However, in general, I recommend certain high-risk individuals get regular skin checks by a medical provider. It does not hurt to ask your primary care provider to check your skin while at your annual check-up. At Kaiser Permanente, your primary care doctor can take a photo of the suspicious spot and send it directly to a dermatologist to see if further evaluation is needed.

There is also evidence that a spouse or partner is helpful in spotting skin cancer, so we encourage everyone to take time every once in a while to look at your partner’s back to keep an eye out for new or odd-looking spots.

Since the number one preventable risk factor for skin cancer is sun exposure, it is important to do what you can to protect your skin.

I recommend people use a broad-spectrum mineral sunscreen (that contains zinc oxide or titanium dioxide) formula of SPF 30 or higher.

If you are outside for extended periods of time, reapply it every two hours, or after excessive sweating or swimming.

Limit your time in the sun during the middle of the day when UV rays are their strongest, from 10 a.m. to 4 p.m.

Cover your skin when you are outdoors. Wear a hat that shades your face, as well as a long-sleeved shirt and long pants.

Also, avoid sunbathing and tanning salons.

Skin protection is not just something to think about when it’s hot; harmful UV rays will penetrate clouds even though you may not feel their warmth on your skin.

Even though we have made incredible advances in treatment, the best form of treatment is prevention and early detection.

Dermatologist Kory Parsi, DO, has been with Kaiser Permanente since 2016 when he finished his dermatology training at the University of California, Davis. He practices at the South Sacramento Kaiser Permanente Medical Center. Dr. Parsi is board certified by the American Board of Dermatology.

The n ational Council on Skin Cancer p revention says melanoma is the leading cause of cancer death in young women ages 25 to 30 and the second leading cause of cancer death in women ages 30 to 35.

p revent Prostate Cancer & Reduce p SA Levels

Written By Terry Lemerond

Sponsored by Dianna Singh, Owner of Elk Grove Vitamins

C URCUMI n Stop Inflammation, Stop Tumors

Most of you probably know by now that curcumin is at the top of my list as one of the most beneficial anti-cancer botanical compounds ever known. And that holds true for prostate cancer as well.

As a strong anti-inflammatory—without damaging the liver or stomach—curcumin is uniquely qualified to fight cancer. That’s because one of the primary causes of tumor formation is inflammation. In fact, the COX-2 enzyme—most often associated with physical pain— may also have a role in the formation of prostate cancer lesions. Curcumin is unmatched at keeping this inflammatory pathway in check.

Aside from affecting the pathways and enzymes that can lead to tumor formation, curcumin also appears to directly

reduce tumor growth and prevent additional development. For example, it stops the development of blood vessels that build and feed the structure of prostate tumors.

Curcumin inhibits the mechanisms in the body that allow cancer cells to spread into surrounding tissue and cause additional tumors. Cell research has shown that curcumin slows that process, and activates the signals in the body that lead to cancer cell death, called “apoptosis.” In addition to destroying cancer cells, laboratory studies show curcumin makes cancer cells more sensitive to treatment, meaning lower dosages of toxic chemotherapy and radiation can be used. I think that’s an idea that is long overdue.

But what I find most fascinating about curcumin is that it can stop the multitude of conditions that lead to prostate cancer: inflammation, oxidation, DNA damage, and the cell-signaling that makes tumors form and spread.

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Benign prostatic hyperplasia (BPH)— otherwise known as “enlarged prostate”— is another hormone-driven condition that men typically experience as they get older. Because the prostate enlarges, it puts pressure on the urethra and causes problems including a weak urinary stream, “stopping and starting” issues, and difficulty emptying the bladder.

While BPH is not the same as prostate cancer (nor does it mean you’re going to get prostate cancer) it is interesting that curcumin has been shown to inhibit hormones that cause BPH-related conditions and prostate enlargement.

The type of curcumin you use makes a difference. I recommend a clinically studied curcumin that is blended with turmeric essential oil for better absorption, plus enhanced benefits from the turmerones in the extract. I think it more fully mimics the benefits of a lifetime of turmeric consumption—like you’d see in India—but does so in a therapeutic way that actually gets results for those of us who’ve indulged in a Western diet.

p o M eg RA n AT e

In a two-year clinical study, men with increased levels of prostate-specific antigen (PSA, a marker of prostate cancer) consumed 8 ounces of pomegranate juice daily while researchers monitored the rise or fall of PSA levels. By the end of the main phase of the study, PSA levels declined in 35 percent of the patients, and four men (out of 46 participants) showed a 50 percent decline in PSA levels. Plus, researchers noted a 12 percent decrease in cell growth and a 17 percent rise in cancer cell death.

But if you’re only drinking the juice of pomegranate, you’re missing out on some of its most important compounds: omega-5 fatty acid, which is found in the seed oil. Pomegranate is the only known botanical source of an omega-5 fatty acid called punicic acid.

While punicic acid from pomegranate hasn’t received as much attention as pomegranate fruit or juice, current research finds that omega-5 from pomegranate inhibits PSA and stops the growth of blood vessels that feed tumors.

gRA pe Seed e x TRACT

This natural wonder can do just about anything—including stopping the development and tumor growth of prostate cancer.

Cell studies at the University of Colorado— one of the leaders in grape seed research— show that the extract kills prostate cancer cells by stopping the inflammatory pathways that set them up to become cancerous. Other research points to an additional way grape seed extract stops tumors: by preventing cancer cells from connecting to blood vessels, and depriving them of oxygen and nutrients.

The process of blood vessel creation— angiogenesis—involves quite a few steps. And in each of these, grape seed extract can intervene to stop it from occurring. One of the natural proteins most associated with the development of blood vessel growth is Vascular Endothelial Growth Factor (VEGF). Laboratory work at the University of Colorado showed that grape seed extract slowed this process and inhibited tumor volume by up to 73 percent and tumor weight by up to 47 percent. I believe the scientific community is beginning to recognize that grape seed extract could be a partner to conventional treatments for prostate cancer and help them be more effective.

Like any nutrient, the key compounds need to be absorbed before you’ll see any difference. That’s why I recommend a French grape seed extract that is tanninfree and provides only low-molecular weight oligomeric proanthocyanidins (OPCs). They absorb best so you actually get the prostate protection you need.

Silybin from m ilk Thi ST le— n ot Just for the Liver

While milk thistle and its compounds are known for restoring the liver after poisoning or chronic disease, silybin—one of the botanical’s key components—actually has amazing abilities as a potential preventative and treatment for prostate cancer.

Cellular research at the University of Colorado shows that compounds from milk thistle, including silybin, work on a molecular level to stop the cellular signaling that leads to

Terry's Bottom Line

p rostate cancer is common, but stopping it with conventional means is tough and risky. There are better ingredients to do the job. In this Terry Talks n utrition, we’re going to look at the causes of prostate cancer and how to stop them, naturally.

The I ng R ed I en TS I R e C o MM end WILL

• Reduce PSA levels

• Stop DNA-damaging inflammation

• Prevent tumor formation

• Detoxify harmful compounds

• Protect a healthy prostate

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

the development of blood vessels that feed tumors—an effective way to stop prostate cancer from getting the nutrients it needs to grow.

Because silybin detoxifies harmful substances and has such a powerful protective effect on liver and prostate cells, I think it is a perfect addition to any man’s regimen.

V ITAMI n d 3

There has been a lot of research that shows a correlation between men with low circulating levels of vitamin D and the development of aggressive prostate cancer. In a Harvard Medical School clinical study, 14 percent of the participants (all of European descent)

I believe the scientific community is beginning to recognize that grape seed extract could be a partner to conventional treatments for prostate cancer and help them be more effective.

had genes associated with less efficient use of Vitamin D, and as a result were more susceptible to prostate cancer. In fact, the combination of low vitamin D levels and a slight genetic difference associated with poorer use of vitamin D meant they were more than twice as likely (2.5 times) to develop aggressive prostate cancer.

However, men with enough vitamin D on board—even if they were genetically prone to the disease— seemed to be protected from prostate cancer.

Interestingly, people with lighter skin synthesize vitamin D from sunlight more easily than people with darker skin. This may partially explain the increased risk factor of prostate cancer for African American men.

Here again, the form of a nutrient makes the difference. Vitamin D3—as opposed to vitamin D2—is already the type the body synthesizes. This is the form of vitamin D with the best absorption and results.

pR o T e CT Yo URS e L f Ag AI n ST pR o STAT e C A n C e R

The nutrients I recommend: curcumin blended with turmeric oil, pomegranate seed oil rich in omega-5 fatty acids, low-molecular weight grape seed extract for better absorption, silybin from milk thistle, and vitamin D3—can help you fight back against prostate cancer. Start using this combination right now—whether you’re in your 20’s or your 80’s—and make prostate cancer a disease whose time has come to an end.

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 treatment. Should you have any concerns please contact your physician directly.

Vitamin d 3—as opposed to vitamin d 2— is already the type the body synthesizes. This is the form of vitamin d with the best absorption and results.

Hustle and Heart

By Anna Osborn, LMFT, Relationship Therapist and Coach

I believe that so much of our early relationship skills are built by being part of a team when we’re younger. It doesn’t matter if it’s baseball, Girl Scouts, band or working on a big school project together. I really believe that by managing communication, negotiating expectations, and following through on commitments, you learn early on that you’re part of something bigger than yourself.

Because, regardless of the team you’re on, you will be required to speak up, slow down and be a part of the solution.

And you have to know what sort of teammate you’re going to be.

In fact, I got to witness this over the past few months with my son. He just finished his first season playing basketball for his elementary school. And boy, was it fun to watch. I grew up playing basketball all the way through high school, so seeing my kid play, and enjoy it as much as I did, was really exciting. The squeak of shoes on the gym floor, the echoing bounce of the basketball and the deafening sound of the game time buzzer, all brought back so many memories. But the biggest joy was seeing my kid play the game like me.

I wasn’t the sharpest shooter or the best player on the team, but I was all hustle and heart and so is my kid. He’s a good foot shorter than most of the players and is still perfecting his ball handling skills, but he is just so darn excited to be there, that you can’t help but smile when you watch him.

And every team needs a few kids like him on it. Yes, you need the kids that can score and the ones that can block the big shots, but you also need the ones that are going to spring back on defense, scream their heart out when they’re sitting the bench and pick up their teammate when they miss a crucial shot.

And you need that in your partnership too. You don’t necessarily need a partner that’s got an IQ of 130 or finds themselves on the cover of world’s sexiest person magazine. But you absolutely, without a doubt, need a partner that is all hustle and heart.

T h IS is a relationship. The All-star team. The best of the best is the two of you grinding it out together and doing the work to show up as each other’s cheerleader.

One that cheers you on, puts the work in and lifts you up when you’ve dropped the ball. The one that doesn’t ditch out on practice or one that takes all the credit for the wins.

The kind of teammate you want when you’re riding the highs of the wins and also bands together to endure the losses.

And you get to decide this. Meaning if you’ve been a lousy teammate, you get to go back to the drawing board and figure out those foundational skills so you can step up in the ways your relationship needs.

Maybe group projects aren’t your thing or you didn’t get exposed to a team atmosphere growing up, because there was too much competition and rivalry in your household.

That’s ok.

You can learn differently.

You can learn to cheer for each other, rather than keep your eyes on your own stats.

You can put in the work to unlearn AND relearn new, more effective ways to communicate successfully.

You can lean on each other AND lean into each other when it feels like the losses are piling up.

THIS is a relationship. The All-star team. The best of the best is the two of you grinding it out together and doing the work to show up as each other’s cheerleader.

And when in doubt, focus on improving the hustle and heart of your relationship.

The more you can do a roster check and be sure you’re each other’s best teammate, the more you’re going to win in love.

I’m cheering you on!!

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.

Mayor Singh Allen Delivers 2023 State of the City Address

More than 200 community and business leaders attended the 2023 State of the City Luncheon hosted by the Elk Grove Chamber of Commerce on March 31, at District56. Mayor Singh-Allen shared recent accomplishments and the city’s vision for the future with a focus on technology, traffic management, and transformational projects. View a replay of the address online at elkgrovecity.org/stateofthecity.

Photos by Dave Soto Productions

The Cow p alace Theatre First Theatre in Elk Grove,

By Louis Silveira, Elk Grove Historical Society - Photos courtesy of Elk Grove Historical Society

The Amundsons family opened their first theatre in the auction building of a cattle yard on Dec. 7, 1949, and operated inside the building until 1954. It was located at the end of Webb Street–which is on the east side of Old Town Elk Grove.

Historically, the building was constructed in 1948, and served as a cattle, horse, and pig auction venue, owned by Ord Leachman, and later a movie theater, which was owned by Elk Grove resident Carl Amundson.  The property also included the Wagon Wheel Restaurant and several animal corrals.

In the Laguna Neighbors (June 1, 1995) Carl Amundson shares, “My wife Joyce, and I owned two theatres. The first one opened in 1948. It was called the Cow Palace Theatre, and it was a combination auction yard and theatre located at the end of Webb Street. At night it was a theatre and during the day it was an auction.”

“We would auction off cattle and purebred horses, and then we’d always run a western movie afterwards. The stage in front of the screen was the same stage the cattle would stand on while they were being auctioned off. There were poles that protected the curtain and the screen went up into the ceiling.”

It was open Wednesday through Sunday with one showing at 6:30 pm every day (except Sundays, which was at 2:00 pm). The evening consisted of two full-length movies, a cartoon, and a newsreel. Of course, there were refreshments to purchase in the auction yard cafe.

Elk Grove Citizen Journalist and author Lance Armstrong writes in his book, Echoes of Yesterday…

At a time when there were no VCR, Beta or DVD players and very few television stations, opportunities for watching movies were far less than they are today.

So, when news hit the streets of Elk Grove that Amundson would be opening a movie theater at Ord Leachman’s Cow Palace, the anticipation for the theater was great.

Following a Nov. 30, 1949 “invitation-only” preview, which was attended by 300 people, the grand opening of the theater soon arrived.

The theater’s official opening would be especially fulfilling to Amundson, who was looking forward to accomplishing his dream of bringing local entertainment, with reasonable rates, to the young people of Elk Grove.

On Dec. 7 – a date that Amundson selected due to his involvement in the Army during World War II, a large line of people formed outside the new Cow Palace Theatre – which was located off Main Street (Elk Grove Boulevard), at the end of Webb Street.

Cattle Palace Theatre's weekly movie poster

Cattle Palace Theatre's opening night

Being a town of about 1,500 inhabitants at the time of the theater’s opening, elk grove was a very rural area, so showing western films was a very big part of Amundson’s early success.

Filing inside the building, patrons were impressed by the new theater, which also served as a venue for a cattle auction.

Admission for the movie experience was 60 cents for adults, 50 cents for juniors and 20 cents for children, 12 and under.  Carl’s Family Night would later be available for $1 per family.

The theater consisted of 500 theater seats and six wagon wheel chandeliers. Only 45 minutes was required for two men to change the building from an auction pavilion to a theater.  After moving the seats onto the floor, the screen was then lowered into place and the curtains were drawn.

Following the Cow Palace Theatre’s successful grand opening, the Elk Grove Citizen reported the following news: “At long last, Elk Grove now has a theatre of its own, a place to relax after a busy day and see pictures equal to any show in Sacramento.”

Being a town of about 1,500 inhabitants at the time of the theater’s opening, Elk Grove was a very rural area, so showing western films was a very big part of Amundson’s early success.

“We showed a lot of westerns, including a lot of John Wayne movies and we showed quite a few jungle movies too,” Amundson said.

A few of the movies shown at the Cow Palace Theatre included “The Palomino,” “Montana,” “Borderline,” “Bomba; on Panther Island” and “The Story of Seabiscuit.”

The theater featured two full-length movies per night, as well as a short cartoon and newsreel.

The box office opened at 6:45 p.m., followed by the showing of the movies shortly thereafter.

“We didn’t start the movie at a specific time,” Amundson said.  “It wasn’t like theaters now, which start movies right on the dot, like at 10:25 or some time like that.  But the one thing we did was keep our commitment to playing the movies for the entire six hours that we were scheduled to be opened.”

Amundson, who said that he only slept four hours per night, kept constantly busy, milking cows and working at the Sacramento Army Depot by day and operating his theater, with his wife Joyce, by night.

Having two children, Bonnie and Carl III – already and another child two months away, at the time of the theaters opening, proved to be a unique experience.

“Our third child, Charlene Patricia was born on Feb. 28, 1950,” Amundson said. “We brought her to the theater most every night in the buggy; she slept upstairs by the projection booth and loved it.  After a few months, her grandmother, Leah Amundson, insisted that she stay home with Bonnie and Carl III, whom she took care of while we ran the theater. It took a few nights for her to go to sleep without a movie running!”

As the popularity of Amundson’s theater continued to expand, Amundson felt that his crowds had become too sophisticated for the leisure atmosphere of the Cow Palace Theatre, where it was not uncommon for people to go from the cattle yard, with their manure-covered boots, straight to-the theater.

“The western shows not only looked like the Wild West, but they also had a certain aroma,” Amundson said.

Beginning in 1952, construction began on a new theater, near the modern-day corner of Elk Grove Boulevard and Williamson Drive.

So M e Lo CAL R e SI den TS

R e CALL S o M e M e M o RI e S of

T he f IRST M o VI e V en U e:

Ruth Prince (EGHS 1961) – “It must have been in the late 1940s or early 1950s when Elk Grove had its first theater. I was very young, and I don’t think the theater was in business for even five years. My dad had an old Model A, and I recall riding to the Cow Palace in it. I loved that old pickup. Mom and Dad would let me ride in the bed of the pickup as they slowly drove the three miles to the Cow Palace. I still recall details of that wonderful old theater. On weekdays it was a cattle auction yard, but on Saturdays it was a movie theater. Yes, you guessed it; the Cow Palace had its own unique smell. I call it the scent of “Eau de manure.”

“Often there would be cattle in the corrals that were attached to the building, and sometimes during a quiet moment in a movie (like when Clark Gable was just about to kiss Vivian Leigh) you would hear ‘moo-o-o-o.’ And on occasion, one of the steers would escape from his pen and run up the ramp onto the fenced stage right in front of the movie screen. They would have to stop the movie until they could get the steer back out in his stall. I loved that old theater. We had good times there, and the cattle were sometimes as much entertainment as the movies.”

Jon Colton (EGHS 1955) husband of Charlene– “Many kids would take their bicycles to the Cow Palace to watch the movies. It was light outside when you arrived, but it was really dark when the movie ended. There were no streetlights during this time. When there was a spooky movie playing, like “The Thing”, getting home was scary. As I stated peddling home, I would fast and faster through the streets because the bushes would move a little and I thought about “The Thing” coming after me. Since then, I have talked to other friends that rode their bikes during those years and they felt the same way-scared to death! …. and you could smell the westerns!”

Carl Amundson

Amundson children, Charlene, Bonnie, and Carl III