Ardent for Life Spring 2024

18. Salad and Grilled Herb C H i C ken

McConnell e states

22. a Ta ST e of TH e T ropi CS

r ebecca Voorhees

32. b ro CC oli Salad CT Morris

34. TH e p lea S ure of Cookin G for oTH er S

Cindy d ella Monica featured

22. food

28. T H e C H ili H ead S of Sa C ra M en T o

Helen Harlan

38. a lli SH a & r i CH ard f its & Stops p hotography

48. b ook r e V iew S Sacramento p ublic l ibrary

52. Jazz & b lue S Hour n an Mahon education

46. wH aT i ’ V e learned CT Morris health

44. Mana G in G l ife’ S e x T ra S a nna o sborn

58. l oneline SS of TH e e lderly k aiser p ermanente

62. p ro T e CT and Heal y our Hear T e lk Grove Vitamins community

20. w ine & C H ee S e f li GHT McConnell e states

66. 60 TH a nni V er S ary

James Mc k ee e lementary

64. d r. Ja M e S a nder S on M Ck ee 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

Helen Harlan

Freelance journalist, cocktail waitress Story on page 28.

What was your favorite hobby as a kid?

What is your favorite hobby now?

Breaking rules and getting into trouble was probably my favorite thing to do as a kid. Now my favorite hobby is getting a good night’s sleep.

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

Aw, man. I am seven months straight sober, so I have A LOT of thoughts on this! But I think anyone can benefit from pets, provided

they have the time and money. I have two cats, Bob Sacamano and The Boy Named Sue. They keep me walking the line. (see pics). And watching SEINFELD every day is good too.

What do you look forward to doing during the spring and summer months? Hitting the pool!

What is the best advice you ever got?

Slow down. Most people who give that advice don’t take it. So, it goes.

Where can people follo W you?

@thisishelenhar on IG and X/Twitter.

P.J. Oswald

Owner of Fits & Stops Photography

Story on page 38.

Community Corner q&a

What was your favorite hobby as a kid?

What is your favorite hobby now?

The younger me was an avid reader and an absolute computer geek—using all my hardearned dollars to build computers. These days, I’ve shifted my passions to the outdoors. I love to mountain bike and hike the trails all around NorCal with friends and family.

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

Travel and do it often. Whether you simply get out of the office on break or visit another county, that movement will shift your attitude, initiate interactions with others, and spark genuine creativity.

What is the best advice you ever got?

“They don’t care how much you know until they know how much you care.”

Where can people follo W you?

Follow along with me on Facebook and Instagram

@Fitsandstopsphotography

What do you look forward to doing during the spring and summer months?

For me, that time of year is wedding season. It’s totally exciting and busy. Though I also have a family vacation to Belize in the works.

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

Helen Harlan

Helen Harlan is a current freelance journalist and cocktail waitress living in Oak Park.

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

Nan is an author and journalist. She is a member of the 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.

P.J. Oswald

Owner of Fits & Stops Photography

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.

Sara pinnell sara@mrsandmrpublishing.com

art & production info@mrsandmrpublishing.com creative director

executive editor

Carole Morris carole@mrsandmrpublishing.com

Need an easy and tasty make-ahead pesto sauce? Check out Cindy Della Monica's newest recipe on page 36.

Recipe by Cindy Della Monicacheesecentrallodi.com

business manager

Justin pinnell justin@mrsandmrpublishing.com

sales sales@mrsandmrpublishing.com

View ardent for life online at www.ardentforlife.net

Copyright © 2024 Mrs. and Mr. Publishing Published by Mrs. and Mr. Publishing six times a year

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Ardent for life

Checking In

Birds are singing, bees are buzzing, and children are playing… Is there any feeling better than having the sun warming our shoulders as we plant our favorite flowers? Walk outside and breathe deep, spring is here! Bishop Reginald Heber encapsulated the feeling of spring with his quote, “Spring unlocks the flowers to paint the laughing soil.”

editor Carole Morris

What Have I Learned? executive

This issue has an interesting historical article written about Elk Grove’s Horse and Buggy Doctor; Dr. James Anderson McKee (1854-1921) practiced medicine in Elk Grove for 15 years (1884-1899).

There is also an entertaining article about the Chiliheads of Sacramento, Mark and Toni Groth, Elk Grove’s Red Door Antiques owners Kathy and Dave Hipskind, and Margo and J.R. Knudson, founders of Jimboy’s .

We have some wonderful recipes that will motivate you to try something new! There is a perfectly Simple Salad and Grilled Herb Chicken paired with McConnell Estates 2022 Sauvignon Blanc, and many other recipes that are guaranteed to inspire.

Perfectly Simple Salad and Grilled Herb Chicken

paired with McConnell Estates 2022 Sauvignon Blanc

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

The winery in bloom is always a sight to see in the spring. This year, we’re taking in the views while sipping on our 2022 Sauvignon Blanc. a crisp and dry aromatic white wine with notes of grapefruit and citrus, this vintage of our estate-grown Sauvignon Blanc is a natural accompaniment to all the seasonal produce popping up around the Sacramento Valley. heirloom lettuces and fresh herbs are especially at their peak in the spring, which is why we recommend pairing our Sauvignon Blanc with this perfectly simple salad. The aromas of the fresh herbs bring out the herbaceous undertones of our Sauvignon Blanc and highlight the brightness of the season.

Grilled Herb Chicken

Ingredients:

• Boneless skinless chicken breasts, split in half lengthwise and pounded to 1/4-inch thickness

• 1 bunch green onions, sliced, whites and greens separated

• 1/4 cup McConnell Estates Sauvignon Blanc

• 4 heads Little Gem Lettuce

• 1 teaspoon kosher salt

• Freshly cracked black pepper, to taste

Optional: sliced heirloom or cherry tomatoes

Dressing:

• 1 cup mayonnaise

• 1/2 cup buttermilk

• 2 teaspoons white wine vinegar

• 1 teaspoon Worcestershire sauce

• 1 clove garlic

• 1 teaspoon each kosher salt and pepper

• White parts of the sliced green onions, from above

• 1 tablespoon minced fresh dill

• 1 tablespoon minced fresh parsley

Directions

1. Season your chicken (on both sides) with 1/2 teaspoon salt. Let sit at room temperature while you make the dressing.

2. To make the dressing, add the mayonnaise, buttermilk, vinegar, Worcestershire, garlic, salt, pepper, and white parts of the green onions to a blender. Blend until completely smooth. Add the dill and parsley, then

pulse until just combined. Taste for seasoning and adjust the salt, pepper, or vinegar as necessary.

Spread 1/4 cup of the dressing and the 1/4 cup Sauvignon Blanc over the chicken breasts. Let marinate in the fridge for at least 30 minutes and up to 4 hours. Refrigerate your dressing to thicken and meld the flavors.

Preheat your grill over high heat for at least 5 minutes. Add the chicken breasts and grill undisturbed for 2 minutes, flip and grill another 2 minutes. The internal temperature should be between 155-160°F. Since the chicken is pounded thin, make sure to preheat your grill over the highest heat possible and only flip it once. This helps ensure a juicy and flavorful end result. Remove the chicken and let it rest for 5-10 minutes.

Wash, remove the core, and quarter your little gem lettuce. Place onto a platter and season with 1/2 teaspoon kosher salt and freshly cracked black pepper.

6. Slice your chicken on a bias and layer over the lettuce quarters. Drizzle with the herb dressing and garnish with the green parts of the green onions and tomatoes.

7. Serve with a chilled glass of our Sauvignon Blanc and enjoy!

NOTE: All McConnell Estate's wines are 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.

Wine & Cheese Flight McConnell Estates Winery

Written by Kayla Webb

Wine and cheese is a classic when it comes to pairings. Recently, McConnell Estates Winery introduced our spin on this classic pairing with our specially curated Wine & Cheese Flight. The flight featured four of our estate-grown wines paired with delicious cheeses and accoutrements.

Each pairing was a delight for the palate, with the cheeses' fattiness complimenting the acidity of the wines. Our sparkling Marilyn Jean Blanc de Noir was paired with Parmigiano Reggiano, glazed pecans, and dried cherries. The 2022 Sauvignon Blanc was paired with dill Havarti, pistachios, and golden raisins. The 2022 Chardonnay was paired with Basque cheese, honey-roasted peanuts, and apple chips. And the 2020 MKW Winemaker's Blend was paired with sharp white cheddar, truffle marcona almonds, and dried figs.

McConnell Estates Winery offers flights in our Tasting Room on select weekends throughout the year, including a Girl Scout Cookie Flight in March, a Sangria Flight in July, a Charcuterie Flight in August, a Halloween Flight in October, and a Sparkling Flight in December. Follow @mcconnellestateswinery on social media to find out when to next stop by the winery for fun events like this.

A aste of the ropics

By Rebecca Voorhees www.divadicucina.com

My family and I just got back from a trip to our favorite tropical destination, Poipu Kauai. Each day of our trip was packed with adventure, from riding the waves during surf lessons to hiking in the majestic Waimea Canyon. Then we went tubing through historic sugar cane fields, and enjoyed the rhythmic dances and dinner at a luau, the thrill of deep-sea fishing, countless mai tais, and savoring the tropical foods of Hawaii.

I would love to share with you some of my favorite recipes inspired by my recent vacation. These are sure to get you in the aloha spirit, right from the comfort of your own home.

Marinated Poke

Fishing on the south side of Kauai (for the first time ever) was one of the most amazing experiences I had with my family. We ended up booking a charter with Hunt Fish Kauai (Instagram @huntfishkauai) and set sail from Port Allen, greeted by the rising sun. It was so serene.

During our sea excursion my husband, son, and I each reeled in a beautiful yellowfin tuna. The crew on the boat were amazing and fileted the fish for us right there on the dock when we got back to port. We headed straight to the market and got all the fixings to make ourselves some fresh poke back at our condo.

Poke is so quick and easy to make, and I love that it can be a simple appetizer or a main course. When making poke (for lunch or dinner) I typically serve it over cooked sushi rice or a green salad and pair it with jalapeno slices, cucumbers,

Poke is so quick and easy to make, and I love that it can be a simple appetizer or a main course.

fresh tropical fruit like pineapple or mango, shelled edamame, and avocado. Definitely a favorite in our household.

While making poke may not always involve freshly caught tuna from the Pacific, a trip to your local fish market can bring the flavors of the islands right to your home!

Note: Keep in mind that you don’t want to make poke out of any piece of fish. You want to make sure it is labeled as “sushi grade” or “high quality tuna.” Stop by your local fish market and see what they have.

Ingredients

1 pound sushi-grade tuna, cut into cubes

4 green onions, thinly sliced 1/4 c soy sauce

Steps

• Place the tuna and green onions in a large bowl.

• In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, and garlic.

3 tbsp toasted sesame oil

1 tbsp rice vinegar

2 tsp toasted sesame seeds

1/2 tsp garlic, minced

• Pour the marinade over the tuna and toss to coat.

• Cover the bowl with plastic wrap and place it in the fridge to chill for at least 20 minutes.

For more great recipes visit www.divadicucina.com

You know how there are some foods that you simply can't get enough of? Well, that's me with this fiery edamame.

With just the perfect level of heat, it gives you a satisfying kick, but the creamy sauce balances it out so well that you find yourself constantly reaching for more. I've been whipping up this recipe quite a bit recently. It's a breeze to make (less than 10 minutes from start to finish) and serves as a fantastic side dish or a delightful snack.

Not only is edamame packed with protein, fiber, and essential vitamins and minerals… It's just fun to eat. Thank goodness for the shells, because they're the only thing slowing me down when I have a bowl of these irresistible treats in front of me.

By Rebecca Voorhees www.divadicucina.com

Fiery Edamame

Ingredients

14 oz bag of frozen edamame in pods

1 tbsp garlic, minced

1 tsp sesame oil

2 tbsp chili paste

1/4 c mayonnaise

1 tbsp soy sauce

sea salt

Sesame seeds Steps

• Prepare the edamame per the package instructions, drain, and transfer to a large bowl.

• In a small bowl, whisk together the garlic, sesame oil, chili paste, mayonnaise, and soy sauce.

• Pour the sauce over the edamame and toss to coat.

• Transfer to a serving dish a sprinkle with a little sea salt and sesame seeds.

1944 Tropical Twist Mai ais

By Rebecca Voorhees www.divadicucina.com

Sipping mai tais in Hawaii is an essential part of immersing oneself in the local culture. When my husband and I honeymooned on the island of Kauai almost 20 years ago, we embarked on a quest to discover the best mai tai, only to realize how many different variations there are.

The inception of the mai tai dates back to 1944, credited to the ingenuity of Trader Vic. However, the 1970s saw the emergence of the Royal Hawaiian style mai tai, featuring the addition of pineapple and orange juices.

The classic mai tai (true to its origins) boasts a tropical flavor with its blend of rum, orange liqueur, lime juice, and the nutty essence of orgeat syrup, yielding a balanced yet exotic flavor profile.

My recipe, aptly named the "1944 Tropical Twist Mai Tai," contains elements from both iterations. The original 1944 mai tai did not contain a dark rum floater or the pineapple garnish, but I find both of those components only enhance the drinking experience.

The name mai tai derives from the Tahitian term “mai tai–roa aé” which translates to “Out of this world–the best,” a fitting homage to this famous tropical drink.

Mai Tais

Ingredients

3 oz gold rum

1 1/2 oz orange liqueur

1 1/2 oz orgeat syrup

1 1/2 oz simple syrup

3 oz lime juice

3 oz dark rum

pineapple wedge and maraschino cherries for garnish (optional)

Steps

• Fill two glasses with ice.

• In a drink shaker, combine the gold rum, orange liqueur, orgeat syrup, simple syrup, lime juice, and some ice and shake vigorously.

• Strain the mai tais into the prepared ice filled glasses.

• Slowly pour the dark rum into the glasses so it “floats” on the top.

• Garnish with a pineapple wedge and cherry.

The Chiliheads of Sacramento

Written by Helen Harlan

Mark and Toni Groth, Elk Grove’s Red Door Antiques owners Kathy and Dave Hipskind, and Margo and J.R. Knudson, founders of Jimboy’s

Americans dig chili, whether on a dog at the ball game, a Frito pie as they tailgate, or just in a simple bowl with chopped onions and grated cheese. We dig it so much that 125 million of us — nearly 40 percent of the population — consumed it in canned or ready-made form in 2020, according to Statistica. Mark Groth, 64, a retired PG&E meter reader and accounting clerk, isn’t one of those millions.

“I don’t care what they have on the shelf,” Groth says. “I’m going to make my own.”

Mark and Toni Groth have been married for 19 years and live in south Sacramento. Toni, 62, was a Kaiser nurse recruiter for 34 years. Since 2011 they have been “chiliheads,” which means they travel around the country competing in chili cook-offs, although sometimes Toni doesn’t use the term chilihead.

“I don’t call us chiliheads,” Toni says. “We’re like a biker gang, but we make chili.”

The Groths called their team “WowWow Chili,” after a nickname for their dog Sunny, a terrier mix, who passed away in 2018. They have won dozens of awards, which occupy a display case in their kitchen. Toni started a scrapbook to keep up with their chili adventures but ran out of room.

Mark placed fourth at the World Championship Chili Cook-off twice in the last five years. The two wins mark the highest honors either of the Groths have achieved so far. They’ve lost count of how many times they’ve cooked — Toni says it’s over 50 for sure.

National Chili Competitions Are The Spice Of Life For Capital Region Retirees.

WCCC (called “World’s” by insiders) is sanctioned and run by ICS, the International Chili Society. ICS was founded in Terlingua, Texas, by racecar impresario Caroll Shelby and a bunch of fellow chiliheads in 1967. The Groths joined ICS in 2016. “We joined because it gives you a trail to follow, to compete, to qualify for World’s,” Toni says.

Mark smiles broadly under his bushy gray mustache when asked if it’s his absolute intention to win first place at WCCC and one of the $15,000 prizes that comes with it. “Hell yeah,” he says with a twinkle in his eye.

Although the Groths both agree that the ICS sponsors, which include Bush’s Best, Spice Islands, and Swanson, are on the lookout for the next great sellable chili, they are not in it to get rich quick.

“We’re not going to make money on this,” Toni says “It’s an expensive hobby that gives you the ups and downs and the highs and lows every time.” In 2023, Toni estimates they spent 12 days cooking, the scene’s inside-baseball term for “competing,” at $300 a day for expenses that include gas, lodging and, of course, ingredients. In turn, they won $1,200 in prizes for the same year.

Mark Groth says the big outlay is the meat, tri-tip for his Homestyle and pork tenderloin for Toni’s Chili Verde. Toni says the beans add up too. “Thank God for Walmart,” Mark says.

When Mark won fourth place at World’s, first in 2019 in Ankeny, Iowa, and then again in 2022 in Myrtle Beach, North Carolina, he cooked homestyle. Homestyle is one of the four chili categories up for grabs at most ICS cook-offs and also includes traditional red, chili verde and veggie.

Beans are not allowed in traditional red or chili verde. Beans are required in homestyle and

When asked where to go in Sac for a great bowl of chili, both the Hipskinds and the Groths drew blanks. “We just make it ourselves,” Mark says.

“should be visible in every spoonful.” They are allowed and optional in Veggie. Garnishes are not allowed at all and result in a disqualification. All the rules of ICS cook-offs are outlined in their nine-page Official ICS Judging and Scorekeeping Procedures.

ICS says that their mission is to “continuously improve and enjoy chili while raising money for charities” to date close to $100 million has been raised.

“Entry fees are most likely used for prize money. The charity money is usually raised from the selling of tasting tickets/gate fees. Sponsors often do put up the prize money,” writes ICS Manager Vicki Marnick over email. “It’s so hard to say just how things are raised. Each cook-off is run so differently.”

But it’s not the money, spent or won, but rather the “biker gang” they’ve ridden with that keeps the Groths coming back to cook.

“The thing that hooked me personally is, yes, we are all competing against each other, but we’re all helping each other. If someone needs an ingredient we give it to them,” Mark says. “If someone asks an opinion, like ‘What do you think my chili needs?’ we tell each other.”

The Groths have no intention of slowing down soon. “When we stop having fun, we’re going to stop,” Toni says.

Elk Grove’s Red Door Antiques owners Kathy and Dave Hipskind are also local chiliheads. They met the Groths at a cook-off hosted by the Hipkinds at

Red Door in 2011. The couples became fast friends and have been milling around the scene ever since.

“The Groths are really good chefs. They make really good red, and their green is great too,” Dave, 71, says. And Dave would know — he stopped competing in 2017, and now judges exclusively. Kathy, 72, is also on the other side of the table. She retired from cooking in 2006, and is now a scorekeeper.

The Hipskinds have been married 52 years and are part of the ICS “Couples Club,” which means they have both won World’s. Kathy won in Las Vegas in 2004; he won in Reno in 2015. Both times they took home $25,000, each, for their “Dago Red’s Wop’n Good Chili,” inspired by Kathy’s Italian heritage. Kathy gets goosebumps talking about her win, remembering being shocked that they called my name.

The Hipskinds estimate that they’ve spent over three times the $50,000-plus they’ve won in their four decades of cook-offs. The Groths think that they’ve spent well over $25,000 since they hit the scene. Both couples say it’s been worth it. “It’s just been an amazing adventure for us,” Kathy says.

Dave Hipskind goes so far as to caution young folks who get into the chili cook-off scene because they see dollar signs in their future.

“They’re missing the point, the whole idea. If you want to do that, go become a professional gambler. You’re not going to get rich doing what we’re doing,” Dave says.

When asked where to go in Sac for a great bowl of chili, both the Hipskinds and the Groths drew blanks. “We just make it ourselves,” Mark says.

WowWow Chili’s Mark and Toni Groth at a chili cook-off in Bonanza, Oregon, in 2016. (Photo courtesy of Mark and Toni Groth)

Kathy Hipskind won WCCC in Las Vegas in 2004 and Dave won in Reno in 2015. (Photo courtesy of the Dave Hipskind)

Jimboy’s J.R. Knudson won WCCC in 2006 at age 90 in Omaha, Nebraska, as Margo Knudson holds the trophy. Left to right: ICS President Carol Hancock, Margo Knudson, unknown, J.R. Knudson, Chief Judge Fred Weiland. (Photo courtesy of Karen Freeman)

After winning the Red Chili Championship, KFBK interviewed Dave Hipskind. During the interview, he shared how to serve chili without beans. David whipped together two dips and sloppy joes with all the fixings, with a side of chips. He was also featured as a cover story in News Pepper, the official publication of the International Chili Society.

Margo and J.R. Knudson, founders of Jimboy’s and its signature parmesan-crusted taco, were huge in the ICS cook-off scene. They joined in 1983, shortly after they both retired from Jimboy’s. “They were hooked. They loved doing it,” says Karen Freeman, Margo and J.R.’s daughter and president of Jimboy’s Tacos Inc. “They loved the people.”

People like the Hipskinds, who met the Knudsons in 1983 at a Newcastle cook-off, when showmanship was a big deal in the scene. “J.R. had J.R.’s girls there in white pants and red shirts. They would sing and dance,” Dave says.

Karen says her dad had a schtick. “He had this little oil rig he would put up in front of his chili stand, and he called it ‘J.R.’s Rough and Ready Chili Company.’”

Erik Freeman, Karen’s son and CEO of Jimboy’s North America, grew up with his grandparents’ chili. “As a kid, my grandparents would go to chili competitions. Usually, there weren’t a lot of leftovers. If they ever did have leftovers, it was a real treat for the grandkids,” he says.

Like the Hipskinds, Margo and J.R. were also part of the ICS Couples Club. Margo won World’s in 1987 at Tropico Gold Mine in Rosamond, California. J.R. won in 2006, at age 90, in Omaha, Nebraska. He was the oldest person, at the time, to take home a top prize. “My dad cooked his last competitive bowl of chili two weeks before he died,” Karen says. J.R. passed in 2011 at age 95. Margo joined him in 2019 at age 98.

Both Margo and J.R. won World’s with their take on Homestyle, which Margo learned from her father, James Thomas. It’s this Homestyle flavor legacy that the current Jimboy’s generations have finally recreated for their customers, and it can be ordered as a bowl of chili, a chili cheese burrito or a chili cheese El Gordo taco. It can also be added to any menu item, like on the nachos, fries or taco burger, according to Dina Guillen, director of marketing for Jimboy’s North America.

Erik says there is no strategy or planning as to why they are rolling out chili now, but that it just took a lot longer to finalize the recipe than they thought it would. It’s a complete coincidence that the roll-out is happening on Jimboy’s 70th anniversary, he claims.

“It’s a very difficult and labor-intensive recipe to make. Just because you have the recipe doesn’t mean that you’re going to get the flavor correct,” Erik says. “My mom figured it out.” And now, lucky for all of those who like to eat chili but can’t really find the time to make it, we can head to our local Jimboy’s for a taste of Sac chilihead gold.

“It’s something we’re really proud of,” Erik says. “This is a piece of family history.” Originally published by Comstock's magazine on comstocksmag.com

Broccoli Salad

with Cashews

Broccoli is such a diverse vegetable; it can be eaten raw or cooked. It’s native to the eastern Mediterranean and Asia Minor. Broccoli was actually cultivated in Italy in ancient Roman times and was introduced to England and America in the 1700s. It’s a form of cabbage.

The health benefits of broccoli are many…high in dietary fiber and potassium, folic acid, and vitamins A, C, and K.

If you are a uncommitted broccoli enthusiast, this recipe will raise your enthusiasm level…guaranteed!

By CT Morris

Ingredients

•1 pound of bacon (cooked and cut into small pieces)

•2 pounds fresh broccoli (broken into small florets)

•½ cup raisins

•1 ½ cup cashews (cut in half)

Directions

•½ cup red onion (finely chopped)

•1 cup of mayonnaise

•3 tsp. cider vinegar

•½ cup sugar (white)

•1 tsp. salt

In a large bowl, mix together mayonnaise, cider vinegar, sugar and salt until fully blended. Lightly stir in the remaining ingredients. Refrigerate for at least ½ hour before serving.

he Pleasure of Cooking for Others

The magic Food Fairy doesn’t live at my house. Her friend, the Dish Fairy isn’t a neighbor, either. Shoot!

Our lives are busy. I work at the shop, maintain house and garden, travel, and one day a week babysit grandkids. Complex meals don’t appear with a wave of the wand. So, my weekday menu plans include fast salads and cheese plates, hearty sandwiches, one-pot meals, easy bbq or crockpot dishes, soups, pastas, and the occasional rotisserie chicken. These meals are still homemade, with love. My family or guests know that I take great pleasure cooking for them, even on the quick.

For people like me, cooking is a relaxing activity. Executing three- and four-course menus for a party is fun! Food is “theater” and “history.” Multiples of china and other dishes, flatware and serving platters that make interesting table scapes provide surprise and joy to guests. I enjoy sharing facts that make a recipe unique. Or clarifying the purpose of a particular antique dish... sharing that its marble base and glass cloche was produced specifically for serving cheese, for example, connects us all to the history of a meal.

Here’s a funny thing, though. If you are not as confident in the kitchen as I am, you might find it hard to extend a dinner party invitation to someone who you think cooks “better” than you.

Have you ever considered that a meal prepared by someone else is a lovely break in your “foodie” friend’s life? That your well-used casserole recipe from Grandma is “new” and unusual to your guest? Your pleasure in cooking for someone else allows them to enjoy your company, your cozy dining area or comfortable patio. It is more about fellowship and a simple meal with friends, and the pleasure of hospitality!

So, two thoughts here:

1. You may not like to cook, yet you do so for yourself, so something you make would be great to share.

2. You like to cook, and would like to cook better, but are intimidated to show your lack of skill to guests.

Let’s consider #1. Cooking is not your thing, but you would like to have a few friends for lunch or dinner. I’m sure that you have a couple of dishes in your repertoire that you do make well—say, terrific salad dressing and awesome lemon bars. Pick up, or have delivery, for the parts of the meal you don’t want to make, and wow the guests with the things you do well! Why not plan a pizza party and card games? Make your great salad and dressing, prepare the lemon bars in advance. Pizza for delivery? Why not? Providing extra ingredients

for guests to spruce up their own slice is a terrific party buffet presentation.

At home, we usually get a basic pie delivered , say cheese and mushroom. Making it our own means adding extras. To a fresh hot pizza, I unabashedly add a handful of fresh baby arugula because it is usually in my veg drawer or growing in the garden. Love the bitter greens to cut through the fattiness of hot cheese. A few slices of Teleme or burrata cheese, sliced and plated, are ready to place on a hot pizza to slightly melt. Provide slices of fresh summer tomatoes, or winter grape tomato halves. Crushed red pepper, too. I grate ParmigianoReggiano while waiting for delivery--so much better than the powdery stuff in a packet or the shake bottle. A drizzle of thick Italian balsamic, just a smidge! might just finish it off. These rustic ingredients give an awesome pick-me-up to unremarkable pizza, making this fast meal a lot more like homemade. AND you purchase these extras that are no-cook deliciousness for that delivery pizza. Your amazing salad and a cup of coffee with the best damn lemon bars ever finish the evening… So, start shuffling the cards, Shark!

Item #2… As a novice cook, take the guesswork out of your meal planning. A simply prepared meal, especially one that you can prepare in advance, will make you confident in your offering. Practice makes perfect! Example: A small tray of

By Cindy Della Monica, Owner, Cheese Central

Potato, Red Pepper, and Sausage Roast

A colorful and flavorful main dish, prepared completely in the oven. Accompany with green salad, fresh crusty rolls and a wedge of Italian Taleggio cheese… a delicious meal with nearly no work! Serves 6

Ingredients

1½ lbs small red potatoes, cut into 1” pieces

2 large red and yellow bell peppers, seeded and cut into 1” pieces

1 large fennel bulb, trimmed and cut into 1” pieces

Directions

olive oil

1 lb. flavorful Italian sausage (pork, chicken or turkey), cut crosswise into thirds

10 oz pkg frozen baby peas, defrosted

Preheat oven to 425*. Combine the first 5 ingredients in two large baking pans. Drizzle with a little olive oil in each, and toss to coat well. Season with salt and freshly ground black pepper. Bake for 20 minutes. Divide sausage between pans and continue to bake until potatoes are tender and crusty on the outside, and sausages are cooked through, about 25 minutes. Divide peas between pans, stir well, and bake 5-10 minutes more until peas are hot. Serve hot or warm. Can be made a day in advance, and warmed for serving.

Wheat Pasta with omatoes, Olives and Basil

By Cindy Della Monica, Owner, Cheese Central

interesting cheeses, with a couple of toppings and crackers provide a simple no-cook appetizer. Your favorite meat or vegetarian protein with a colorful salad, and maybe a surprising sauce or fruit would be wonderful. Try your concept a few times over a month or so. THEN invite your friends when you are happy with the results! Don’t ever apologize for what you choose to serve.

Bear in mind that an invitation almost always includes guests asking what they can bring. A side dish for the main course you have chosen would be welcome, or fresh bread if your friend is a baker. Ask for dessert if you have the meal covered. Actually, an ice cream/toppings buffet can be parceled out to several guests and would be fun for everyone! Or, the local bakery that makes pastries to crave, and a chocolate factory with dipped apples that are cut to share makes it easy for guests to contribute. Then, everyone has a pleasurable investment in the meal, and the pressure is off of you.

Continue learning and experimenting. Practice good knife skills to make preparation faster. Building a well-stocked pantry and spice collection gives you more room to be creative. A few cooking classes will give you some confidence to step into new cuisines or techniques. Take the time to find your comfort zone, practice, and then enjoy the process.

This IS the pleasure of cooking for others! Happy Spring, everyone.

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

Wheat Pasta with Tomatoes, Olives and Basil

An easy lunch for two, with make-ahead sauce! The wheat pasta has a great texture. Even easier, frozen pesto, defrosted, with sun-dried tomatoes added are a great substitute for the sauce recipe.

Sauce: Ingredients

2 c fresh parsley leaves

1½ c fresh basil leaves

¼ c pine nuts

6 anchovy filets

Directions

1 T chopped oil-packed sun-dried tomatoes

2 large garlic cloves

3 oz. parmigiano-reggiano, grated

1/3 c olive oil

Puree the first 6 ingredients in the blender. With the machine running, gradually add cheese and olive oil. Season with salt and pepper. Set aside. Can be made ahead and refrigerated.

Pasta: Ingredients

12 oz whole wheat spaghetti or linguine, or your favorite brand

Directions

1 c chopped seeded tomatoes

½ c chopped pitted

Kalamata olives

2-3 T olive oil

Bring a large pot of salted water to the boil. Add pasta and cook until just tender, or al dente. While pasta is cooking, heat a couple of tablespoons of olive oil in a medium skillet. Add tomatoes and sauté until slightly thickened, about 5 minutes. Mix in olives. When pasta is done, drain and return to the pot. Stir in tomato mixture and ½ C of basil sauce. Toss to coat. Serve with additional grated Parmigiano-Reggiano for topping, as desired.

& Allisha Richard

Photographed by Fits & Stops Photography www.fitsandstopsphotography.com

Tell us about you…

We live in Nashville TN (where we first met and are now building our very first home!), but we both are from very different parts of the world (and sides of the equator). Allisha is originally from a small town in the foothills of California, and Richard is from Australia.

How did you meet?

We were both traveling (separately), visiting different parts of the US, looking for a place that felt like home. As fate would have it, we both ended up in Nashville, TN at the same time, where a small social event was going on at one of the local breweries. Richard happened to sit down next to me (Allisha), and the rest was history. We fell in love with the city, and most importantly with each other, and spent nearly every day together after that fateful day.

The proposal?

Just under a year after we first met, we took a weekend trip to Chattanooga for Richard’s birthday. The proposal almost didn’t work out at that time due to rain, until the final night of our trip when the skies cleared in the evening and we took a late night walk over the Tennessee River. Richard proposed at the mid-point of the bridge and afterwards we celebrated with some midnight ice cream.

Every moment was a joy and it was clear we were meant to be together.

what is love?

Allisha: I believe true love is the 1 Corinthians 13 kind of love. The love that is unwavering and unconditional. The love that never fails.

what is love?

Richard: Finding a woman who mirrors and complements you perfectly and being able to trust and love them infinitely.

what do you love most about him?

It was clear from early on that we shared the same values, which was always very important to me. Beyond that, Richard is the most intelligent guy I’ve ever met. He’s always so forward thinking and goal-oriented, and we really enjoy planning and building for our future together. We’re truly best friends in every way - I just love being with him and around him, whether that’s brainstorming a strategic retirement plan, putting together puzzles, watching a TV show, going on a hike, or playing board and video games.

what do you love most about her?

Her intelligence, discipline, Christian spirit, achievements, hilarious jokes, amazing good looks and sense of adventure.

when did you know you were in love?

Allisha: I knew it was serious when I was ready to tell my parents about him, and planning the trip out for them to meet. Dating for me always had an end goal, so I never entertained anything if I didn’t see it

Our story and the way our love blossomed was just so natural and effortless.

leading anywhere. Over several years and countless dating apps, nothing had ever really lasted beyond the first few dates. Our story and the way our love blossomed was just so natural and effortless, despite taking place thousands of miles away from our home towns. That’s when I knew God intended our paths to cross.

when did you know you were in love?

Richard: Two weeks after we met we traveled to Florida and realized the joy we felt being with each other wasn’t just constrained to Tennessee. Every moment was a joy and it was clear we were meant to be together.

fun facts

Even though we both settled down in Tennessee, we decided to host our wedding in Murphys, California, as Allisha had grown up near the area and it made for easier drives and flights for most of our guests.

We had a couple memorable funny moments during the wedding. Our excitement got the best of us during the ceremony, and we both almost went for the kiss before realizing our officiant hadn’t yet said “you may now kiss the bride”. It made for quite a few laughs and was one of our favorite unplanned moments.

As financially-minded people, we have a couple uniquely related hobbies. These include the occasional online sweepstakes or giveaway (most recently, we won a year's supply of organic salad, and

(more excitingly!) a year of free ice cream at a local ice cream shop). We also like to mystery shop local restaurants, enjoying a meal and drinks in exchange for evaluating the service.

When we’re not evaluating the local restaurants, we both enjoy cooking together. The instant pot is our favorite all-in-one cooking device making for many quick and delicious meals.

Travelling is a big part of our lives, as is probably inevitable for two people whose love story began while traveling. We took a lot of road trips together, and visited Australia (Allisha’s first time) in 2022. We have future international trips planned for Greece, Japan, Southeast Asia, and Portugal.

what did you enjoy most on your wedding day?

The big moment first seeing each other during the walk down the aisle. There were so many emotions building up leading to that moment, but finally being with each other, exchanging our vows to one another, and having our friends and family there to witness our union made for an unforgettable start to our lives together.

Honeymoon

We spent several days in Tahoe and Salt Lake City for a small mini moon retreat following the big day. We are still in the works of planning our bigger honeymoon in Greece, set for late 2024 / early 2025.

Vendor List

Photography

fits and Stops photography

Venue & Caterer

ironstone Vineyards

Desserts/Cake

Mo’s devil food

DJ

dJ rockalot

Hair and Makeup

Beautified by Mariah

Florist

Country flower Hutch

Tux Rentals

Men’s wearhouse

Bride’s Dress

david’s bridal

Rings

Jared’s Officiant pastor bill linker

Managing Life’s Extras

It’s typical spring in my house, which means that we’re gone more often then we’re home and constantly trying to figure out how to be three places at once more than I’d like to admit. Plus this year it feels like we’ve had a few extra curveballs thrown into the mix. You add that on top of the emotional anticipation of my kids leaving elementary school at the end of May and stepping into the warp speed territory of middle school and you can see why I’m hanging on by a thread. And that thread feels like it’s shrinking quicker than I can get a firm grasp.

And believe me this isn’t a rant on how my life is busier or more stressful than the next person, because what’s more annoying than a busy person complaining to another busy person about how busy they are?? Good grief.

By Anna Osborn, LMFT, Relationship Therapist and Coach

But what I know to be true is that life is full of extras right now and it’s throwing me for a loop.

Now there are one type of extras we talk about and one we don’t.

We don’t tend to talk about the good extras. Life is so good. I’m so unbelievably happy. I’m just too in love. I’m just in too fantastic of shape. Said no one ever. And yet your life can and is full of all of these type of extras. Maybe not all at the same time or maybe there’s droughts between them, but WE all have and will continue to experience these extras. The ones where you can’t hide the huge smile on your face or can’t stop feeling like you’re glowing.

So what are the extras we do tend to talk about? You guessed it…the hard extras. The stressful extras. The unknown, the overwhelming, the scary. These extras fill up our lives to and take up just as much space as the good extras, but we definitely tend

to notice them more. I mean, of course this makes sense. I rarely worry when something feels good, but I sure as heck notice when something feels bad.

Whether it’s extra strain or uncertainty in your partnership, too much change and unknown in life’s landscape or fear and uncertainty in your parenting...what do we do with all of these extras?

Well here are the three things I’m trying as I walk through mine.

Go T o b ED f R u STRATED , MAD o R ov ERWHE l MED .

I know we’ve all been told to never go to bed angry, but I’m actually a huge proponent of it. Go to bed mad, got to bed sad, go to bed overwhelmed and especially when you’re out of good ideas. Just go to bed. There is nothing like a good (or even mediocre) night’s sleep to help create a little perspective and a lot more energy to tackle whatever is plaguing you the next day.

We don’t tend to talk about the good extras. l ife is so good. I’m so unbelievably happy. I’m just too in love. I’m just in too fantastic of shape. Said no one ever. And yet your life can and is full of all of these type of extras.

l oo K b A c K WHI l E loo KI n G AHEAD .

Because the good extras occur just like the bad extras, sometimes you need to look back at easier times to remind yourself you will also experience them again and not to lose heart. And sometimes you need to look back at the harder times to remind yourself that you’ve walked through hard before and you’re going to be able to do it again. I can certainly say, I’ve survived 100% of the hard things I’ve gone through. And so can you.

W IDE n THE THREAD .

Stop expecting to do this all on your own. Would a hug help? How about a walk? Calling a friend? What about holding your partner’s hand while sitting for a moment? Anything to help you feel not so alone and a little more grounded. It may not be the exact right thing to ‘fix it all’ but that’s not what you’re looking for here. What you’re trying to do is just feel like you’re a little bit less in the eye of the hurricane. And even the smallest thing can offer some relief.

I know that this too shall pass and that life is going to ease up. In amongst all of it, I’m grateful for a partner that stands with me during the whirlwind. And most of all, I know that before too long, I’ll start noticing all the wonderful extras life is handing me too.

And I know the same is true for you.

I’m cheering us all 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.

What I’ve learned About Terminology

By CT MorrisBS

Terminology can be so elusive and random! While it can refer to the technical or special terms used in business, art, and science—there is so much more to how terms have been used throughout the years.

Lately, in the middle of a conversation with others, I feel as if I have NO idea what they are talking about. The conversations include words like gaslighting, love bombing and ghosting… “Ghosting?” We’re in a totally bizarre world!

I didn’t want to be “clueless”, so I researched the new “slang” words and their definitions…then, I went down the rabbit hole into the past.

Whether we realize it or not, we all use slang. We’ve adopted certain words or phrases that are from days gone by. They are words that have become popular due to what was going on in society at that time. For instance, the terms “spacey (out of touch with reality),” and “far out (cool)” originated from the space race, and the phrase “having a meltdown” came from the arrival of atomic power. The dark side of society (in which several United States Postal Service employees shot and killed their managers and fellow coworkers in the 1980s) gave us the term “Going postal”. And if you’ve ever used the phrase “warp speed” to describe something moving fast, you can thank Star Trek.

Every generation has had popular words that they used to express how they feel or think.

In the 1980s, they had some “out there” vernacular (in fact, you may have hung on to a few of the words and still use them today). Instead of just saying yes… “ b ig time”, “no doy”, and “yes way”. Words that meant no: “ n o can do,” Words that meant good: “Stellar, wicked, and sweet”. Words that meant more of: “Mega, totally, and major”. When you wanted to insult somebody, you’d say… “bag your face”. If something disgusted you, “barf me out”.

From the 1990s and 2000s “Senior moment” is an expression if you have momentarily memory loss. “Peeps” friends or a group of people. “Tat” is short for tattoo. “Cougar” is an older woman dating a younger man.

From the 2010s to now there are several terms such as: “Adulting” takes care of everyday tasks like laundry, errands, and bills. “Lit” it’s exciting or excellent. “Fam” is short for family. “Bromance” is a close friendship between two men. “Same” when in agreement.

So, now that we have a foundation… let’s go back to today’s terminology that had me stumped and find out their definitions!

Gaslighting

This term references a stage play in the 1930s titled “Gas Light”. The play was about a husband who is trying to get rid of his wife by making her think that she is going slowly mad. Gaslighting is a sophisticated manipulation tactic which certain types of personalities use to create doubt in the minds of others.

Gaslighting can be achieved by the manipulator professing something intensely, and with confidence that they provoke the victim to doubt their own perspective and gut feeling.

l ove b ombing

The term “love bombing” is from situations where an abuser bombards their partner with presents, affection, and flattery. This is done with exhaustive texting, emails, messages on social media, phone calls, and constant flirting so that the victim is flattered and overwhelmed by it. The more time the victim spends with their partner, the less they spend with others. They lose their in-

Elementary Ed., MS Ed.

dependence and the abuser maintains power and control. The victim may become emotionally dependent, they will do as the abuser says in order to maintain the love of their partner.

b enching

Though this existed long before technology, online dating has encouraged the practice of benching. With just one swipe, we can begin chatting with a completely different and new person; therefore, the feeling that there is always someone better causes individuals to avoid commitment. Benchers keep their “options open” in order to not make a wrong choice but keep their partners at their disposal in order to not feel alone.

Ghosting

Ghosting is similar to benching but instead of keeping various partners on standby, ghosting completely cuts off the connection with no intent of speaking again. People dislike having to let someone down so they just avoid communication which is never a solution. People who are ghosted are shocked by the sudden up-and-leave which leaves them confused about where it all went wrong. It is actually a form of emotional cruelty as the victim is now dealing with feelings of social rejection.

The really interesting link all of this “new” terminology has is these are often tactics used by sociopaths, narcissists, and manipulators to obtain power and control over their partners. Scary stuff!

Therefore, I’m going to end with “happy slang” such as "fit check" reviewing one's outfit. "slay" something impressive. "gatekeeper" control who has access to knowledge and opportunities. "lit" an adjective used to describe a fun, high-energy situation. "situationship" a romantic relationship that isn't quite a full-on relationship.

n ow my friends I’m going to "touch grass" which means I’ve spent too much time online and could benefit from going outside…

I didn’t want to be “clueless”, so I researched the new “slang” words and their definitions… then, I went down the rabbit hole into the past.

S TAR l I n G Hou SE

Author: Alix Harrow

Book

Reviews

by BRENDLE WELLS

Author Alix Harrow enjoys flipping the familiar fairytale or otherwise putting a spin on a traditional story to the extent that it is sometimes hard to put her books into familiar categories. As an example, I offer her latest title which is a gothic horror romance that knowingly draws from both genre tropes and folktale elements to tell the story of Opal, a desperate young woman in a small Kentucky mining town. Fired from her retail position, she takes a housekeeping job at the very creepy and mysterious Starling House—a job begrudgingly offered by its equally mysterious owner, Arthur Starling. The house, it would seem, likes her. Everyone in town has a story about Starling house, which was built by a reclusive and mysterious author more than a century earlier, and everyone tells her to stay away, except that is, for the politely vicious and menacing woman who alternately bribes and threatens Opal to share what she knows about what goes on behind the gates. Thanks to the wonderfully atmospheric writing the reader is immersed in the rising mist, which feels deliciously creepy, and entranced by the growing relationship between Opal and Arthur. There is something for everyone here, making this a book that can be recommended to a lot of different readers, pretty much anyone who wants to escape into the pages of a good book.

Tor Books, 2023

b right Young Things

Author: Jessica Knoll

The best books are those that arouse strong emotions in the reader. This book does that in spades. It will make you feel unsettled, disturbed, absolutely furious, mesmerized, and utterly awestruck at how the author reframed the traditional serial killer thriller. It’s a fictionalized account of the crimes of an infamous murderer from the 1970’s (they are never named, except as The Defendant) told from the point of view of the women whose lives are forever changed by his actions. One is a sorority president, a witness to his presence the night two of her sisters were killed. The other, Ruth, is a woman he murdered years earlier in Washington state. You hear both the lead up to and the aftermath of the crimes, including a search for justice, which gives the book the feel of a thriller at the same time it explores the lifelong emotional trauma of survivors, the misogyny of American society, and its glorification of sociopaths. There is violence here (sensitive readers should use caution) but the focus on the aftermath makes for a much more powerful statement about its reality, especially for women. For fans of thrillers and/or true crime this is an absolute must read. It would be an excellent choice for book groups as well.

Simon & Schuster Books, 2023

T ASTY : A H IST o RY of Yu MMY Ex PERIME n TS

Author/Illustrator:

Victoria Grace Elliott

Children's Book Reviews By JUSTIN

AzEVEDO

Have you ever wondered who figured out how to make cheese, where pickles came from, or how olive oil on flatbread evolved into the dinner you pick up at your favorite pizzeria? This appealing graphic novel delves into the history of some of our most commonplace foods, tracking their journey from historical accident and experimentation into some of today’s most beloved snacks. Moderated by adorable food sprites Peri (who narrates our journey into the past), Fee (who guest stars as various historical figures), Fada (who explains the science of snacks), and occasionally Naia (who delves into the details, for those who enjoy such asides), each section offers a fact-filled and very fun-to-read digest of when milk became cheese, who first salted veggies in a jar, how the pizza changed as it moved from region to region, how soda went from medicine to soft drink, and how the rise of easy food changed how we cook our meals. There are even easy-to-follow recipes at the end of each chapter, for those who want a more hands-on example (including adults!). Just like Elliott’s previous foodie primer Yummy: A History of Desserts, this book draws younger readers in with cartoonish illustration and gentle humor, and fascinates older readers with mouth-watering facts and trivia. Engaging and appetizing, recommended for ages 8 and up.

Random House Graphic, 2023

Snowglobe

Author: Soyoung Park

Translator: Joungmin Lee Comfort

Chobahm braves the deadly cold everyday to work in the power factory, running in a giant wheel to provide the electricity that keeps her home heated. The only thing that keeps her going through such drudgery are the shows broadcast from Snowglobe, a vast domed structure that encloses the last place on earth where the temperatures are warm enough to be habitable. The residents of Snowglobe pay for their privilege and luxury by having their lives broadcast 24/7, with no expectation of privacy, to the unfortunates living in the frozen wasteland outside. Chobahm is determined to earn her way into Snowglobe by becoming a famous director, but her dream takes a turn when her idol shows up at her home offering her a job in Snowglobe… as an actor. Chobahm’s uncanny resemblance to Snowglobe’s biggest star, Goh Haeri, will quell the panic that would ensue if the public found out that Haeri died by her own hand. As Chobahm enters the balmy glitz of Snowglobe, she discovers that the reality she was fed her entire life is an elaborate lie, which hides dark truths that powerful people will kill to protect. This debut fantasy is translated from the buzzworthy South Korean original, and quickly delivers thrills. Complex characters in a richly imagined near-future world explore the inequitable social impact of climate change, and the potential costs of treating other’s lives as daily entertainment. Part dystopian thriller and part K-drama, this is a gripping book recommended for ages 12 and up.

Delacorte Press, 2024

WWW SACLIBRARY ORG

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

Jazz & blues Hour

By Nan Mahon

Some things are serendipitous. It was at such a moment that the Jazz/Blues Hour began nine years ago when two strangers shared a dream. The first Sunday of every month, March through November at 4 p.m., that dream becomes a reality. The Jazz/Blues Hour is a low-key, once a month offering of traditional American music that has lasted over time because a devoted audience has sustained it. Sometimes, it’s the mellow songs of jazz, sometimes the earthy blues, maybe some traditional folk, or 50s rock-n-roll that bring back memories and put a smile on a listener’s heart.

That dream took form one evening when I was attending an exhibit at The Elk Grove Fine Arts Gallery. I began to chat with a woman standing next to me. We both admired the watercolor painting on the wall and shared that we liked abstract work. She added that she was a jazz aficionado.

“So, am I,” I exclaimed.

Her name was Judy Tofoya and her dream, she said, was to produce a jazz vespers program. It

would be just a late Sunday afternoon hour of jazz performed by local professional musicians.

“Let me help,” I said. “We can add blues music every other time.”

We agreed that together we could make this happen. However, we began with some trepidation. The first step was to secure a venue.

Judy and her husband Frank were active members of the Elk Grove Presbyterian Church. It was, and continues to be, a small close-knit congregation in a central city plaza.

“Judy came to us and asked if we would be willing to host a music project, a Sunday afternoon concert featuring jazz and blues music,” remembers the church pastor, Rev. Dexter McNamara. “The understanding was, and still is, that the church would host such concerts but not provide financial backing. Payments for the musicians would come from donations of concert attendees. The church happily agreed.”

The congregation opened their hearts, giving support and meeting space to Judy’s innovative idea. We opened the first show with both a thrill and apprehension. Local jazz singer Beth

Duncan and her trio were the first performers to set up in the small room without even a platform. We knew we were on to something, not big, but intimate and informal.

To pay the performers we realized we had to ask for donations. We also knew that we could not do this alone. Volunteers from the congregation came forward. The minister, Dexter McNamara, became master of ceremonies, and Jim and Leslie Konopinski, took charge of greeting and collecting donations at the door.

Nan Mahon and Judy Tofoya

Beth Duncan

“It’s a lovely way to meet people,” said bluesman Mick Martin, a musical icon in the area. “It’s an intimate and friendly place to perform.”

We began slowly with our fingers crossed each time, hoping that we could fill the room and pay the band. After jazz singer Beth Duncan, followed the Gary Mendoza Band, pianist Jimmy Martinez, Virginia Ayers-Dawson, Peter Petty, and Todd Morgan. Most well-known was bluesman Mick Martin.

It was devastating to us all when Judy died suddenly in December of 2018. Her life was celebrated by hundreds who came to say farewell at her memorial, along with numerous blues and jazz musicians who came to jam in tribute to her.

We continue the dream in her memory. In December 2021, we opened a 501(c)3 under Nannosecond Productions to keep Jazz/Blues Hour and other shows we might produce in a non-profit status. No one takes a stipend; all monies go to pay performers. Board members are Jim Konopinski, Nan Mahon, Gary Mendoza, and Pat Altenburg. Dexter McNamara and his congregation continue to give support and life to the program. The dream endures.

“It has been a pleasure to help produce this show all these years,” said Konopinski, “and to serve on the board. We have built positive connections within the community.”

In this small room that seats 100 worshipers for morning services, music lovers gath er in the afternoon to hear popular bands play the songs they love. In the quiet of the space, they sit back and listen, theater style. After the per formance, audience members may meet and chat with the musicians in an easy, informal way.

“It’s a lovely way to meet people,” said bluesman Mick Martin, a musical icon in the area. “It’s an intimate and friendly place to perform.”

So, on a rainy winter day or a hot summer afternoon, the music lifts the spirits of those who step inside to relax with the songs from yesterday.

First Sundays, 4 p.m., $10 donation at the door.

8153 Elk Grove Blvd, suite 50.

Gary Mendoza

the Health Impact Of

loneliness on The Elderly

l oneliness and social isolation pose a serious threat to our mental and physical health, especially among older adults.

By Angie Yu, MD, Kaiser Permanente South Sacramento psychiatrist

Recently, a patient in our Kaiser Permanente South Sacramento Geriatric Memory Clinic requested a dementia evaluation. The patient was having difficulty finding the right words, having trouble using a phone, balancing a checkbook, and forgetting the steps to some of her favorite recipes. Once very social, the patient rarely left the house and had become isolated since the loss of a spouse.

Further testing revealed this was not a case of dementia, but more likely something called pseudodementia. It’s a condition caused by depression that can look like dementia. Loneliness and social isolation in seniors can often lead to depression, with increased risks for health problems as well as a significant decrease in the quality of life.

While this patient may have felt lonely, she was not alone in this struggle.

The Centers for Disease Control and Prevention says social isolation and loneliness have become widespread threatening the mental and physical health of many people.

As a psychiatrist, I am very concerned about how this is affecting seniors in our community.

According to a report from the National Academies of Sciences, Engineering, and Medicine (NASEM), nearly 25% of adults aged 65 and older are socially isolated. Social isolation among older adults is associated with about a 50% increased risk of dementia. The experience of social isolation or loneliness (due to limited social connections) is associated with a 29% increased risk of heart disease and a 32% increased risk of stroke.

As we age, we often find ourselves more alone than when we were younger, which can lead

to feelings of loneliness and feeling socially isolated.

Older adults may suddenly find themselves alone due to the death of a spouse or partner, lack of transportation, illness, or a disability. The COVID-19 pandemic made the already serious problem worse when it separated people from their family and friends.

In my practice, I have seen seniors increasingly at risk or experiencing the negative effects of loneliness.

Here are some recommendations for dealing with isolation and loneliness

1. Maintain current relationships and seek out new social connections. Schedule weekly dinners with family or lunch dates with friends. If distance is an issue, regular phone and video calls are helpful to maintain connections.

If you have concerns about a senior in your life, encourage them to make small changes for social connections or help them reach out to their medical provider.

2. Plan a weekly schedule of activities. Do not wait until the perfect opportunity or when you feel like it. Chances are higher for you to do an activity if you have committed. Doing activities in turn, improves your mental health and naturally leads to a desire to do more activities.

3. Continue to nurture your hobbies or find new ones. People who engage in activities that give them purpose have better overall health outcomes and longevity. Meeting others that share your interest is a natural way to make connections.

4. Connect with local resources for seniors in your neighborhood, for example, the Elk Grove Senior Center or the Area Agency on Aging. Nationally, there is the American Association of Retired Persons (AARP) and the National Institute on Aging.

5. Talk to your doctor about feelings of loneliness, depression, and isolation. Mental health is a critical part of overall wellbeing and health. You don’t have to wait for symptoms to be severe to get treatment.

Kaiser Permanente supports a nonprofit organization called Front Porch. It runs a program called Social Call, where the mission is to build community by cultivating meaningful relationships and experiences. The program connects adults 60 and older with volunteers 18 and older, for a weekly 30-minute phone or video call. Front Porch conducted a survey with program participants who reported a 91% increase in social connection and an 88% decrease in loneliness.

It may be difficult to recognize being at risk for loneliness and depression, as this could happen slowly over time. Friends and family might be the first to notice changes in our loved ones. If you have concerns about a senior in your life, encourage them to make small changes for social connections or help them reach out to their medical provider.

There is help and hope.

Angie Yu, MD , is board certified in Internal Medicine and Psychiatry. She trained at the University of California Davis and joined the Kaiser Permanente Elk Grove and South Sacramento medical offices 2016. Dr. Yu is passionate about med/psych integration, teaching, collaborative care and geriatric psychiatry. She is committed to education, supervising trainees from various programs, including students and residents from UC Davis and holds a core faculty position in the inaugural Kaiser Permanente Greater Sacramento Valley psychiatry residency program. She also established the first multidisciplinary memory care program at Kaiser Permanente South Sacramento, offering comprehensive care for dementia patients and their families.

Protect and Heal Your Heart

Written By Terry Lemerond Sponsored by Dianna Singh, Owner of Elk Grove Vitamins

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.

Red Sage and Red Ginseng Keep Your Heart Strong

You may have already heard the statistics about heart disease: it is the number one killer in the United States, one person dies of cardiovascular disease every 34 seconds, and one in every five deaths is due to heart-related conditions.

Fortunately, as grim as those numbers are, heart disease can be stopped. For starters, reducing processed, sodium-heavy foods from your diet and adding anti-inflammatory, whole foods in their place, plus getting moderate exercise regularly can make a world of difference. But to get an even greater advantage in this fight, adding red sage (also known as “Danshen”) and red ginseng to your daily regimen could tilt the balance in your favor when it comes to heart health.

Red Sage: A Traditional c hoice for c ardio Health

Red sage ( Salvia miltiorrhiza ) has been used in traditional Chinese medicine for thousands of years as a heart-invigorating and restoring natural medicine. Popularly known as Danshen, it has an astonishing level of interest worldwide and has been

extensively studied, especially in the past 20 years, in scientific and clinical settings.

During that time, over 200 separate compounds have been identified in red sage, all working through a variety of pathways and offering a multipronged approach to the multiple conditions that encompass heart disease. But one of the strongest ways it works is through its antioxidant actions.

I think that because the word ‘antioxidant’ has become so popular, it’s easy to discount how important it is to stop oxidative damage that triggers inflammation and damages the heart and arteries. And red sage is one of the most potent antioxidants, especially for cardiovascular concerns.

Reduces c holesterol o xidation, Keeps b lood v essels c lear

Red sage inhibits the actions of oxidases, enzymes that make low-density lipoproteins (LDL) cholesterol ‘stickier’ in the blood vessels and cause blood clotting. It also boosts levels of glutathione peroxidase and superoxide dismutase, two of the body’s strong natural antioxidant defenders. Additionally, red sage increases levels of nitric oxide, another natural compound that acts as a vasodilator, opening blood vessels and reducing blood pressure.

Studies have also featured both red sage and red ginseng working as synergistic botanicals.

c linical research has found that the two together helped people recover faster, inhibited inflammatory c -reactive protein levels, and kept blood vessels flexible following exercise.

Increases c ardio-Protective Antioxidants

The fact that red sage can reduce oxidation and reactive oxygen species like superoxide (not to be confused with the beneficial antioxidant superoxide dismutase, which neutralizes superoxide) is critically important. Pro-oxidants– whether they are generated by conditions inside the body or due to reasons like diet or environment, can be extremely dangerous for the heart. Oxidative stress directly attacks heart and blood vessel cells, hinders the way the heart functions, and neutralizes beneficial compounds like nitric oxide. By addressing this, red sage has incredible potential to strengthen and protect the heart and cardiovascular system.

For example, research has found that red sage also prevents cardiac fibrosis (the excessive growth of muscle tissue in the heart following a heart attack), protects muscle cells following cardiac injury, reduces the impact of stroke injuries, helps renew neural stem cells, and keeps the blood-brain barrier functioning properly by strengthening the structures of blood vessels.

Improves Angina, b lood Pressure, and Inflammatory Markers

Multiple human clinical trials have documented beneficial effects for red sage. One assessment of the botanical reported that the symptoms and physical markers of cardiovascular disease, including inflammatory markers, electrocardiogram readings, blood pressure levels, overall cardiac function, and angina, improved in almost 80 percent of the reviewed human trials.

In fact, regarding angina (when the heart doesn’t get enough blood or oxygen, leading to characteristic bouts of intense chest pain), another review of 60 clinical studies found red sage was more effective than isosorbide dinitrate, a commonly prescribed medication for this condition.

Red Ginseng–Energizing for the Heart

It might surprise people–even those who have long relied on this herbal adaptogen for energy and focus–to learn that red ginseng (Panax ginseng) has strong cardiostrengthening properties. If that’s the case, consider it a bonus that red ginseng has also been protecting your heart.

b oosts Helpful n itric o xide l evels

Like red sage, red ginseng boosts levels of nitric oxide, the antioxidant compound that keeps blood vessels relaxed, open, flexible, and strong.

Scientific research has also shown that red ginseng’s ability to boost nitric oxide protects against left ventricular hypertrophy, the thickening of the walls in the heart’s main chamber. This section of the heart pumps oxygen-rich blood into the aorta, so when the walls of that chamber get thicker, it makes it difficult for the heart muscle to work properly. The result can either be low oxygen levels to the heart or the development of arrhythmia, an irregular heartbeat.

l owers b lood Pressure, Improves v ascular Tone

Not surprisingly, the increase in nitric oxide production due to red ginseng lowers blood pressure levels and potentially inhibits clotting and hardening of the arteries (atherosclerosis), too. The botanical induces nitric oxide production from the endothelial cells in the blood vessels, meaning that the compound is immediately available right where it is needed most.

Assists in Recovery from Heart Attack

Additionally, red ginseng may help individuals recover faster from cardiac events. Clinical research found the botanical can improve an individual’s coronary flow reserve–the level of increased blood flow to the coronary arteries under exertion. A normal value is about 2

to 2.5, but those with at least 2 or above in the months following a heart attack have a much better chance of longterm recovery. In this case, patients who’d suffered a heart attack, but supplemented with red ginseng afterward, scored an average of 2.8 in eight months.

Studies have also featured both red sage and red ginseng working as synergistic botanicals. Clinical research has found that the two together helped people recover faster, inhibited inflammatory C-reactive protein levels, and kept blood vessels flexible following exercise.

The red sage and red ginseng I prefer are hydroponically grown, which keeps them away from dangerous pesticides and other chemicals and can help enhance and concentrate their levels of key compounds.

Protect and Strengthen Your Heart

Any cardio condition–high blood pressure, angina, and especially a previous heart attack, can make you feel extremely vulnerable. But the good news is you can do something. These two botanicals can help you rediscover what it means to be vibrant and healthy again. With red sage and red ginseng, you can improve the strength of your heart, the flexibility of your arteries, and the direction of your blood pressure and cholesterol numbers.

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.

Elk Grove’s Horse and Buggy Doctor

Dr. James Anderson McKee

By Louis Silveira, Elk Grove Historical SocietyPhotos

of Elk Grove Historical Society

Dr. James Anderson McKee (1854-1921) practiced medicine in Elk Grove for 15 years (1884-1899) and was known as the “Horse and Buggy Doctor,” as that was how he made his rounds and helped deliver children.

Florence Markofer wrote about the “Medical Men of Elk Grove” for the 1980 Elk Grove Citizen Progress edition. Here is her article about this incredible man and huge contributor to our community…

After Dr. Charles Bradford’s Death in 1884 his practice was taken over by Dr. James Anderson McKee, who must have been a remarkable man. Born in Crawford County, Pennsylvania in 1854 he was the son of Robert and Susan McKee who both died of tuberculosis when he was nine years old. He then lived with his uncle who took over his father’s cooperage business (where barrels and casks are made)

and learned the trade himself. In his late teens he contracted pneumonia, and on recovery, he came west for his health on money loaned to him by his uncle.

He settled in San Francisco, and when his money gave out, found work on the ferry boats. Because of the fog he gave this up and for a time worked as a conductor on the horse cars in San Francisco. He met Dr. Huntington and was soon working for him as an assistant, becoming very interested in the practice of medicine. He again contracted pneumonia and moved across the bay to Oakland where he was quite ill for some time and threatened with tuberculosis.

On recovery, he decided to go to Elk Grove, thinking the change in climate would be beneficial. He stayed for some time working on ranches in the vicinity, performing various types of chores – at one time shearing sheep for Cameron Bartholomew.

It was his ambition to become a doctor and he worked industriously in an effort to save money to continue his education and realize his goal. Mrs. Harvey Kerr, sympathizing with his plans, took him into her home.

Dr. Huntington, brother of Collis P. Huntington, the railroad man, loaned him $500 and he went to Chicago to Rush Medical College where he studied medicine and realized his dream of becoming a physician.

He returned west and settled in Williams, California. While there he had occasion to go to Colusa and met Miss Barbara Nau who was visiting her aunt, Mrs. Bicknell. They became engaged and were soon married in Williams where he continued in practice for a year or more.

He then returned to Elk Grove, taking over Dr. Bradford’s practice, becoming a resident of that town. He and his family lived at the location on Main Street so long occupied by the drug store.

Dr. McKee and his wife entered into the life of the community, becoming active members of the Methodist Church and charter members of Elk Grove Chapter 109 OES. Dr. McKee was a member of the Masonic Lodge and was a Knight Templar.

courtesy

Dr. McKee with his three sons, Charles, James, & Robert – photo circa 1885

The dedication in the 1922 Elk Grove high School “Elk” yearbook reads….

To the one who will live forever in the hearts of all who enter the doors of Elk Grove Union High School, we the staff of the “Elk” for nineteen-twenty-two dedicate this book. He was the leading spirit among eight men who originated Elk Grove Union High School. The other seven were: Joseph Kerr, Joseph Hasman, Julius Everson, James T. Chinnick, Alfred Coffman

He was very public spirited and always used his influence to further any move for the betterment of the community. He was one of the leaders of the group which formed the Elk Grove Water Works. Whether this was a business project or to improve the quality of the water I do not know; perhaps both.

Perhaps his most notable achievement was his untiring effort in bringing to Elk Grove the first union high school in the state of California. In recognition of this accomplishment, an elementary school (8701 Halverson Drive, Elk Grove, 95624) has been named for him.

Previous to 1892, anyone wishing to continue their education beyond elementary school had to go to Sacramento (or another city) and few could afford this. This was a matter of grave concern to many in the community.

When Mrs. Delos Gage saw an article in the paper telling of the passage of a bill authorizing the formation of union high school districts, she called it to the attention of Dr. McKee and he immediately went into action, working to arouse interest locally.

He had made a start when the disastrous fire of 1882 destroyed his papers. This delayed matters as many of the town’s businessmen were affected. But the project was taken up again and Dr. McKee, with the help of others, saw that the eighteen elementary districts were canvassed to get the necessary signatures.

The act passed in 1891, stated that if the majority of the heads of families, regardless of citizenship, voted to that effect, high school districts must be formed, and schools built. Oddly enough there was quite a bit of opposition, but after a great deal of work on the part of many dedicated people a vote was taken, and sixteen school districts united to form the first union high school in the state. (Note: Look for the entire story of Elk Grove High School on the elkgrovehistoricalsociety.com website under “History Topics – Elk Grove.”)

A high school was built, and the school established in 1893. No wonder we honor this man who found time in his busy life of caring for the sick to be the moving spirit in such a worthwhile undertaking.

60th Anniversary James McKee Elementary

Congratulations to James McKee Elementary for celebrating their 60th Anniversary on Thursday, March 7th. The celebration was held in conjunction with their Open House evening. While teachers, students, and their parents were viewing the rooms and their students' work, the multi-purpose room was set up with poster boards, photos, albums and displays which told the history of the school and Dr. James McKee (the namesake of the school).

Long time teachers Bill and Candy Flink organized the display and principal Dreena Freeman (as well as the visitors) were thrilled with the results .

On display at McKee Elementary is Dr. McKee’s actual “Infant Delivery Medical Bag” containing over a dozen medications, a variety of surgical instruments, as well as other various necessary delivery items, including a 12’ long large animal (calves and horses) strap.

He was one of the early horse and buggy doctors traveling in all kinds of weather at all hours. He used a single buggy drawn in summer by one horse and in winter when the country roads were deep in mud with the top down drawn by two horses. He often had to stand to drive, fighting wind, weather, and mud. Patients hung lanterns on gate posts on stormy nights to guide him.

As his sons grew older, he was accompanied by one of them on his distant midnight calls. Two of his sons followed in his footsteps in a manner of speaking as Charles became a doctor specializing in the ear, nose, and throat and Robert a dentist.

At one time Dr. McKee went to Chicago for further special courses leaving a retired physician, D. Ridenour, to care for his practice. When he returned, he practiced in Elk Grove until 1899 when he moved to Sacramento and continued his profession, gaining quite a reputation in obstetrics. Among others, he delivered Beatrice Cound and Robert Gage.

From 1904 to 1908 he served as state senator under Governor Gillette. In 1919, he suffered a stroke while delivering a baby and was bedridden for two years. He died in 1921 and his body, with that of his wife, rest in the East Lawn Mausoleum in Sacramento.

Such is the history of the stalwart men whose life on our community was such that the impact of his presence here is still felt.

I am told that Dr. McKee is the first registered pharmacist in California.

In 1964 two of his sons, Robert and Elmer were living, Charles having passed away. Many of his descendants are living in Sacramento. As of 1964 there were five grandchildren and twelve great-grandchildren.

Note: For the entire story of all the Medical Men of Elk Grove and Midwives, look on the elkgrovehistoricalsociety.com website under “History Topics – Elk Grove.”

Dr. James McKee was the second physician in Elk Grove and practiced for 15 years (from 1884 to 1899). The jewel of the evening was items the school had in their possession and on display. They were the actual infant delivery medical bag that Dr. McKee used when on his horse and buggy visits. The bag contains many medical instruments, medicines, and supplies. A true treasure that has survived over 125 years.