Ardent for Life Summer 2023

Ardent content &f lavor

30.

love

40. w hat i ’ve learne D C t Morris

46. fa M ily f un Day e lk g rove

42. Boo K r eview S Sacramento p ublic l ibrary

50. f it f e S t Cosumnes Community Services District

52. t otal S C ulpting Ba S h

health

54. Mentally r ea D ying for r etire M ent Kaiser p ermanente

58. Cur C u M in & g rape See D Stop Can C er e lk g rove vitamins

62. t he Sa M e page a nna o sborn

64. t he “ o l D ” California State fair l ouis Silveira

18. Berry Beautiful Sea S on Cindy Della Monica

22. 20th a nniver S ary Blen D McConnell e states

24. Má S Margarita S r ebecca voorhees

g no CC hi with Spi C y Carrot Sau C e e van h ust

32. Meghan an D Mi C hael MK l p hotography

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

Adam Smith

Warrior Martial Arts, Elk Grove

Ad on page 43.

Profession : Martial Arts Instructor/Small Business Owner

What do you look forward to during the summer season? Outdoor activities like paddleboarding, hiking, and golf.

Favorite Summer Food? Mangos!

What was your favorite hobby as a kid? Martial arts, of course!

What is your favorite hobby now? Martial arts as well as golf

What is the best advice you ever got? The harder you work now, the easier it will be later.

Where can P eo P le ollo W you?

Facebook: Warrior Martial Arts Instagram: warriormartialarts1

Community Corner q&a

Profession: MKL Photography Wedding, Elopement, and Family Photographers

What do you look forward to during the summer season? Spending time with family and enjoying going on beach trips to Half Moon Bay, CA.

Favorite Summer Food? Tacos, Tacos, Tacos

What was your favorite hobby as a kid? (Matt) Baseball and skateboarding. (Kayla) Dancing and roller boarding

What is your favorite hobby now? We both enjoy working out, going on hikes, and photographing nature during our free time.

What is the best advice you have ever received? Life is 10% what happens to you…and 90% how you react to it.

-Charles R. Swindoll

Where can P eo P le F ollo W you? www.mklphotography.net instagram.com/m.k.l_photography www.facebook.com/mklawsonphotography

Matt and Kayla Lawson MKL Photography Story on page 32.

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

David Hipskind

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

Evan Hust

Evan is a foodie, wine lover, car guy, and Disneyland fanatic. He is the Director of Development and Marketing for the San Joaquin County Historical Society and can also be found behind the bar at Klinker Brick Winery on the weekends.

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.

Matt & Kayla Lawson

We are Matt and Kayla Lawson, owners of MKL Photography. We have been together for 16 years & married for eight years. We have three daughters and one son; they are our absolute world. We are based out of Turlock, California but we travel all over California capturing weddings, engagements, and family sessions.

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

"Each moment is just what it is. It might be the only moment of our life; it might be the only strawberry we'll ever eat. We could get depressed about it, or we could finally appreciate it and delight in the preciousness of every single moment of our life."

- Pema Chodron

Cover: Find this delightful recipe on page 18, serve it for brunch...I guarantee it will be a stand alone dessert.

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

Want to know about great events, open houses, and more? Like us on Facebook at facebook.com/ardentforlifeelkgrove

Ardent For Life is distributed in Elk Grove, Sacramento, Lodi, and every point in between.

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

I am in total agreement with Doug Greene when he said, “I am more myself in a garden than anywhere else on earth.” There’s an aspect of gardening that is usually not considered…it is one of the healthiest hobbies we can develop. Our skin uses sunlight to make vitamin D, and the Centers for Disease Control and Prevention says gardening is exercise. Working in a garden uses every major muscle group in the body. It's confirmation!! If I have a library and a garden–I have everything I need!

executive editor

Carole Morris

What I’ve Learned

If you love history, there’s a great article about The “old” California State Fair from 1906-1967.

For those of you who love to cook, we have delectable recipes that will inspire you to try something new; from charcuterie boards to berry and chevre bread pudding to a delightful carrot recipe. Grab the latest edition of Ardent and be inspired.

Berry Beautiful Season

By Cindy Della Monica, Owner,

Cheese Central

food} Cheese Central

I know that winter is over when I am harvesting the last of the citrus from our backyard trees. We prune last summer’s “wild hairs” that grew willy-nilly from the tops of the trees, noticing the tiny white pearls that will rapidly make new blossoms at the tips of the branches that are already forming. The trees get a good feeding, augmenting the winter-weekly scattering of used coffee grounds and crushed egg shells from our kitchen. And, voila! Several weeks later the whole yard swirls with the sweet perfume of new citrus blossoms. A zillion bumblebees are happily dancing through the branches ensuring a hearty next winter crop. Spring has arrived!

My attention turns to the amazing locally-grown fresh strawberries from the corner fruit stand. The bursting juiciness of early spring fruit is a welcome relief from winter’s apples, bananas and oranges. Breakfast—smoothies, or berries sliced into oatmeal and cereal bowls. Bagels with cream cheese and fresh sliced berries beat jam every time! A lunchtime salad of crispy greens, cucumbers and celery complement the halved berries with a light tossing of balsamic vinegar, salty blue cheese and toasted nuts. Grilled chicken and fish become vibrant with a spicy sweet salsa starring strawberries and mangos. Cheese trays filled with creamy chevres, Bries, and mild firm cheeses sparkle with bright berries scattered among them. These red gems find their way into every meal, until we are satiated and looking for ways to preserve the bounty for future happiness!

Further into the season, we are enjoying fresh cherries, blackberries, blueberries and raspberries. Used interchangeably in my recipes, or mixed together to bring unique flavor to every bite, I cannot get enough. The short season for fresh berries turns into summer’s bounty of melons and peaches and apricots…. I’m not sad! I will obsess over the next fresh harvest until my backyard apples are ready in September, followed by the sweet and tart flavors from the colorful citrus crop growing through the warm summer and mellow autumn days until harvest in December and the winter months. Each season keeps my palate happy!

Warm weather dining, al fresco at the park, the lake, or an outdoor summer concert should be easy and fresh. Pack whole fresh fruit, fresh chilled vegetables with a well-flavored dip, yummy cheese and freshly baked baguette. The dessert recipes in this article can be made in the cool of the morning or the day before. Packed along with your picnic basket, and augmented with a small chocolate bar to share, will make for a simply spectacular outing! Enjoy this “berry” beautiful season.

Ingredients

cuStard:

6 eggs

2 egg yolks

3 c whole milk

1 c maple syrup

2 t vanilla

¼ t salt

Steps

Bread Pudding:

1 lb loaf of brioche, cut into 1” cubes

2 c sliced strawberries

8 oz chevre, crumbled

2 t granulated sugar or raw sugar

Preheat oven to 350*. Place bread cubes on a rimmed baking sheet, and toast the bread for 5 minutes, stir them up, and bake 5 minutes more to toast and dry out. Remove, and cool.

Whisk custard ingredients together in a large bowl. Add the cooled bread to the bowl, stirring gently to coat and submerge in the custard. Refrigerate for 30 minutes. In a 9x13” casserole pan, spoon half of the

to Serve:

crème fraiche

Mint leaves

Whole berries

bread mixture into the bottom. Sprinkle with half the berries and half the crumbled chevre. Repeat. Sprinkle sugar evenly over top of mixture.

Bake for 45-50 minutes, or until golden. Remove from the oven and cool. Serve room temperature with a drizzle of crème fraiche and mint garnish. A few whole berries on the side are very pretty! Refrigerate remaining pudding. Serve cold, or warm slightly in the microwave.

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

Balsamic dressing for greens and Strawberry Salad

By Cindy Della Monica, Owner, Cheese Central

Ingredients

2 t extra-virgin olive oil

2 t balsamic vinegar

1 t dijon mustard

Directions

1 t pure maple syrup or honey

1/4 t kosher salt

1/4 t freshly ground black pepper

In a small bowl whisk all ingredients until well blended. Serve with crisp greens or spinach, English cucumbers and thinly sliced celery, fresh strawberry halves and toasted pecans. Delicious with crumbled blue cheese over the top of dressed salad.

angel Food French Toast

Ingredients

1 angel food cake, sliced into 12 pieces, set aside

1 T flour

3/4 c milk

3 eggs

Directions

2 t vanilla extract

1/4 t salt

1/4 t cinnamon

4 t butter

Whisk flour into a few tablespoons of the milk in a shallow bowl until it makes a slurry. Add remaining milk, eggs, vanilla, salt and cinnamon.

Heat a large skillet over medium heat. Place angel cake slices on a spatula and briefly dip into the egg mixture, fully submerging it and covering all the sides. Make sure to let most of the egg drip off. Place a bit of butter in the skillet, then place a slice on it and cook until golden, about 2-3 minutes per side, and a minute on its thick “back." Repeat with remaining slices, adding a bit of butter each time. Delicious with powdered sugar, berries, whipped cream! Or as dessert with ice cream and crushed berries…. mmmm

Berries with rose Wine

Fifteen minutes preparation, plus chilling time, makes a refreshing summertime treat.

Ingredients

1 c rose wine, any that you like to drink

1/3 c raw sugar

1 large lemon, zested in long strips with potato peeler

3 c fresh mixed berries and/or sweet cherries, stemmed and pitted

vanilla greek yogurt, for serving

Directions

Combine first three ingredients in saucepan, and simmer for five minutes, until syrup slightly thickens. Remove from heat; cool until just slightly warm to the touch. Place berries in a bowl and pour the syrup over berries (including the lemon peel). Cover and refrigerate until fully chilled. Serve in pretty individual compote dishes the berries and syrup, topped with a little dollop of yogurt. If there is any syrup left over, add it to lemonade!

a nniversary Blend 20 th

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

Summer is finally here, and our 20th anniversary festivities are in full swing. To commemorate the storied history of the Wackman family and twenty years of award-winning, estate-grown winemaking, we’re celebrating with new wines, experiences, and live-music events all year long. For five generations, the McConnell family has farmed the land just north of the Cosumnes River. And, for the last twenty years, we’ve shared the fruits of our labor with this community we’ve long called home.

Now, we’re excited to share our recently released 20th Anniversary Blend. Combining the rich, jamminess of our Malbec with the robustness of our Tannat, this full-bodied wine is soft and round with notes of juicy red berries, ripe plum, and a hint of oak. This is a California wine through and through, which is why we’re pairing it with some of the finest cheeses. Here are our pro tips for a show-stopping cheeseboard that brings to life our 20th Anniversary Blend!

Show-Stopping Cheeseboard

Method

• Pick three cheeses that differ in type, flavor, and texture:

- Mix it up with varying types cow’s milk, goat’s milk, and sheep’s milk.

- Try varying flavor types creamy, mild, sharp, and funky.

- Include varying textures crumbly, firm, semi-soft, soft, and spreadable.

• Add in some color and variation with at least one kind of cracker or crostini, cured meats, fresh or dried fruit, nuts, olives, pickles, jams, honey, chocolates or sweets, and any other accoutrements that fit your fancy.

When plating, work from the outside of your board in. Start with your cheeses to set the base, then place the condiments in small bowls or ramekins. Next, fold and place the cured meats. Check for color and flow. Fill in the empty spaces with fruits, nuts, olives, and sweets, finish with crackers and crostini. Keep covered until ready to serve.

our Board

Cheese

Tillamook Extra Sharp White Cheddar: a versatile cheese that is a perfect balance of sweet cream and rich savoriness. This aged white cheddar cheese has a salty umami flavor and crumbly, slightly dry texture that balances the boldness of our 20th Anniversary Blend.

Point Reyes Original Blue: this classic California cheese is addictive with a milky sweetness and sharp peppery finish. The ultra-creamy texture and medium punch of blue cheese flavor enhances the jamminess of our wine.

Trader Joe’s Blueberry Fields: this cow’s milk cheese has a hard texture and sharp flavor that comes from a soak in blueberry puree during the aging process. The sweet-tart balance of the cheese pairs well with the berry-forward flavor of our wine.

Accoutrements

Mild Salami – Marinated Olives – Herbed Mixed Nuts – Fresh Strawberries – Raincoast Crisps –Sourdough Crackers – Raisins – Dark Chocolate

NOTE: McConnell Estate's 20th Anniversary Blend 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.

Más Margaritas

By Rebecca Voorhees www.divadicucina.com

Calling all margarita lovers! Summer is here and triple digit weather is just around the corner. Have no fear, I am here to help you stay cool with this mashup of all my favorite margarita recipes. Although margaritas can be enjoyed year-round, I think of June and July as peak margarita season.

Fun Fact: July 24 is International Tequila Day! Which means you have 24 consecutive hours dedicated to trying these all! (Responsibly of course.)

When it comes to tequila and margaritas, silver or reposado are best. You will notice I call for silver tequila (also known as blanco or platinum) in each of these recipes because that’s what I like. I find that silver tequila gives you more of that true agave flavor. However, my dad is a reposado guy when it comes to his margaritas and reposados give you a much smoother taste. It is absolutely a personal preference. The key is to make sure the tequila is 100% agave. Otherwise, you could be consuming a mixture of artificial flavors and corn syrup.

All these recipes make two large (or four small) margaritas which is great, because cocktails always taste better when shared with a friend! Cheers!

Pineapple & Jalapeño Margaritas

This margarita is the perfect combination of spicy and sweet and is so easy to make. You literally just throw all the ingredients into a shaker and mix vigorously. That’s really it, but it seems so fancy! It’s the perfect drink for a lazy day by the pool and gives you all the summertime vibes.

Notes: If you don’t like spicy things and just want a mild jalapeno flavor, do not put the jalapeno slices into the drink shaker, just add them to the glasses. Shaking the jalapenos with ice in the shaker releases those spicy oils and infuses the flavor into the drink.

Ingredients

1 1/2 c pineapple juice

1/2 c silver tequila

1/4 c orange liqueur

(I prefer Grand Marnier or Cointreau)

Steps

• Pour some tajin or salt on a small plate.

• Rub a lime wedge around the rim of your glasses and dip the glasses into the tajin or salt to coat and fill with ice.

• In a drink shaker, combine the pineapple juice, tequila,

2 tbsp lime juice, fresh squeezed

1 jalapeño, sliced

lime wedges (optional)

tajin or salt for the rim

(optional)

orange liqueur, lime juice, half of the sliced jalapeño, and some ice and shake vigorously for at least 30 seconds.

• Strain the margarita into the prepared ice filled glasses and garnish with the other half of the jalapeno slices.

Watermelon Margaritas

It never fails, anytime I serve watermelon at a BBQ (or party) I end up with a ton leftover. Not that it’s a bad thing, especially when you can make some amazing watermelon margaritas!

Notes: Since the juice content varies from watermelon to watermelon, you may have extra juice after blending. The recipe calls for 1 1/2 cups of the strained juice. Mix any extra watermelon juice with a splash of Sprite for a refreshing mocktail!

Ingredients

4–5 c seedless watermelon, cut into chunks

1/2 c silver tequila

1/4 c lime juice, fresh squeezed

Steps

• Add the chopped watermelon to a blender or food processor and blend fully.

• Pour the blended watermelon through a sieve or fine strainer into a large measuring cup to separate out the pulp.

• Pour some tajin or salt on a small plate.

• Rub a lime wedge around the rim of your glasses and dip the glasses into the tajin or salt to coat and fill with ice.

1 tbsp agave

lime wedges (optional)

tajin or salt for the rim (optional)

• In a drink shaker, combine 1 1/2 cups of the strained watermelon juice, tequila, lime juice, agave, and ice.

• Shake vigorously for at least 30 seconds.

• Strain the margarita into the prepared ice filled glasses and garnish with a lime and/or a slice of watermelon.

For more great recipes visit www.divadicucina.com

Peach Margaritas

By Rebecca Voorhees www.divadicucina.com

In my opinion, the peach is the epitome of a summer fruit. During the warm summer months, peaches are so sweet and juicy, and that flavor is emphasized by the peach schnapps in this recipe which replace the typical orange liqueur in a margarita. Perfect for a warm summer day!

Notes: If you like a frozen blended margarita, substitute two cups of frozen peaches for the fresh ones and then also add in about a cup of ice.

Ingredients

4 peaches, peeled and pit removed

1 cup silver tequila

1/2 c peach schnapps

1/2 c lime juice

lime wedges (optional)

tajin or salt for the rim (optional)

Steps

• Add the prepared peaches to a blender or food processor and blend fully, you want it nice and smooth.

• Pour some tajin or salt on a small plate.

• Rub a lime wedge around the rim of your glasses and dip the glasses into the tajin or salt to coat and fill with ice.

• In a drink shaker, combine the peach puree, tequila, schnapps, lime juice, and ice and shake well.

• Strain the margarita into the prepared ice filled glasses and garnish with a lime.

For more great recipes visit www.divadicucina.com

Ingredients

2 c fresh mangos, chopped (Frozen mangoes may be substituted, see note above.)

1 c silver tequila

1/2 c lime juice

1/2 c orange liqueur (I prefer Grand Marnier or Cointreau)

1 tbsp agave

2 c ice

lime wedges (optional)

tajin or salt for the rim (optional)

chamoy (optional)

Blended Chili MangoMargaritas

By Rebecca Voorhees www.divadicucina.com

Let me introduce you to my newest obsession, chili mango margaritas! (Sometimes also called a mangonada.) It is cold, creamy, sweet, salty, a little spicy, and a tad tangy. The flavor combo is amazing! It truly is the exotic treat you didn’t know you needed in your life.

Note: You can substitute frozen mangoes for fresh. However, if you decide to do so, be sure to start with one cup of ice and add more as needed while blending.

For more great recipes visit www.divadicucina.com

Steps

• Pour some tajin or salt on a small plate.

• Rub a lime wedge around the rim of your glasses and dip the glasses into the tajin or salt to coat.

• In a large blender combine the mango, lime juice, tequila, orange liqueur, agave, and ice.

• Blend until smooth. (Add additional ice if needed to reach desired consistency.)

• Drizzle a tablespoon of chamoy around the inside walls of the glass.

• Pour the margaritas into the glasses and store any extra in the freezer until ready to drink.

Gnocchi with Spicy Carrot Sauce and Crispy Shallots

By Evan Hust

I used to hate carrots. In fact, it would be difficult for me to overstate the sheer loathing I felt toward them in my younger and less culinarily adventurous years. Yet it seems that maturing, for me anyway, means realizing the truly amazing versatility of this humble vegetable. This recipe takes advantage of carrots’ subtle sweetness to balance whatever amount of spice you decide to throw at them. With its velvety texture and layers of flavors, this sauce is the perfect solution when dinner demands something quick, easy, and guilt-free (well… mostly guilt-free).

Crispy Shallots

Ingredients

3 tbsp olive oil

1 large shallot

Kosher salt

Directions

Peel the shallot and remove the root end. Using a sharp knife (or mandolin) thinly slice lengthwise, separating the pieces. Heat the olive oil in a pan over medium heat. Add the shallot pieces in a single layer and cook until golden brown, approximately 5-8 minutes, stirring often to avoid burning. Transfer to a plate covered with paper towel to drain. Salt immediately and set aside.

Carrot Sauce

Ingredients

2 tbsp butter or olive oil

1 shallot, chopped

6 cloves garlic, minced

5 large carrots, sliced in 1/4 inch rounds

1/2 tsp crushed red pepper (adjust to taste)

Directions

1/4 tsp smoked paprika

Salt to taste

1/4 - 1/3 cup chicken broth (or water)

2 tbsp white miso paste

1/3 cup heavy cream

Juice of 1 lemon

1 16oz package gnocchi

In a large saute pan, heat butter (or oil) over medium-high heat. garlic, carrots, red pepper, paprika, and combine well. Spread into an even layer and cover. Turn heat down to medium-low and cook undisturbed for 30 minutes, stirring every 10 minutes, until the carrots and onions are caramelized and very tender.

Deglaze the pan with chicken broth (or water) and transfer to a blender. Add miso paste and lemon juice. Blend on high speed until very smooth. The sauce will be thick but should flow easily when blended. If needed, add additional water or broth until the desired consistency is achieved. Add heavy cream and blend again until combined. Adjust any seasonings if necessary.

Cook gnocchi according to package instructions. Drain and mix with sauce. Serve into bowls and top with crispy shallots.

For a delicious dairy-free and vegan option, substitute cashew cream for heavy cream. Soak 1/4 cup raw cashews in boiling water for 1 hour. Drain and add to blender with 1/3 cup water. Blend on high speed until smooth and creamy.

&

How did you meet?

Michael and I both went to the same highschool and met on our track team. We continued to talk to each other as we attended different colleges and would see each other during holiday breaks. After Michael graduated from college, we officially started dating!

the proposal

Michael proposed in Charleston, South Carolina. He planned a weekend getaway and we stayed at a beautiful historic hotel downtown. He took me out to the courtyard in the back of the house and proposed! We had the most amazing weekend celebrating and calling our family and friends to tell them the exciting news.

what is love?

Meghan: Love is a choice and a commitment. It’s wanting another person's happiness more than yours. Love is respecting one another and always working together as a team.

what is love?

Michael: An indescribable feeling. Showing up for someone everyday for the rest of your life. There are two parts of love- the feeling and the act... acting on that feeling is being in love.

what do you love most about him?

I love that I can be completely myself with Michael. He always makes me feel heard and loved. I also love the ability he has to always put a smile on my face and make me laugh.

Love isAn indescribable feeling. Showing up for someone everyday for the rest of your life. There are two parts of love- the feeling and the act... acting on that feeling is being in love.

what do you love most about her?

What I love most about Meghan is that she grounds me. When I’m with her, it’s one of the only places I feel present and like myself.

when did you know you were in love?

Meghan: I think I knew I was in love with Michael when he first came out to my family’s lake house in Wisconsin. Family is very important to me and when I saw him fit in with my extended family so easily, I knew that Michael would be around for good!

when did you know you were in love?

Michael: I think I knew I was in love with Meghan when she came to my 500th night (a dance at my college, that happens 500 days before graduation). I flew Meghan out to New York and we had an amazing weekend. At that point, I knew we had something special that I did not want to lose.

I Love that I can be completely myself with Michael. He always makes me feel heard and loved.

Michael and I did long distance for nearly 8 years before moving back to our home state of California and getting married!

what did you enjoy most on your wedding day?

Being surrounded by all our closest family and friends who traveled from near and far to be there to support us. It honestly was the happiest I have ever been.

honeymoon:

Hotel Mousai- Puerto Vallarta

love} stories

Photography

MKl photography

Venue park winters

Caterer park winters

Wedding Coordinator

Kate Balbi, (Becca and Co)

Desserts/Cake

freeport Bakery

Band

Cover Me Badd

Hair

noelle radosevich

Makeup

Susie Castilone

Rings lang antique & estate Jewelry

Tux Rentals Menguin

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

What I’ve Learned About Family Staying at My Home

I want to begin the article with this statement…I have a deep and abiding love for my adult siblings. We survived, as children together, the dysfunctional home that we grew up in and became hard-working, responsible individuals. We worked through our differences and have loved each other during all the stages of our individual lives.

However, I am going to be honest and transparent…I dread it when one of them asks if they can stay at my home. It's not that I don't love spending time with them—but I have a horrible predisposition (when company is coming to my house) … anxiety takes over and I become my mother. It’s not a pretty sight. Thankfully, my poor husband knows how to grab the vacuum and, “not say a word”.

A month ago, all three of my siblings said they were coming together to stay with me for a week. Not one…three who were raised in the same spotless home. Stir in the fact that I’d be cooking for them (my mom was an excellent cook). Now there’s a new layer to my stress level…the need to prove my skills as a cook. Did I mention I’m the youngest of the family?

I’m relieved and pleased to say that their stay went smoothly, my husband and I took them to the airport this morning and they flew to their respective homes. Most importantly, we were talking and laughing as we drove (at 4:00 a.m. in the morning). How did I survive and keep the priceless relationship I have with each of them intact? I’m glad you asked…here are a few tips.

• Confirm their travel dates because we live in busy times and plans often change. Plan a head of time (if you are going to pick them up at the airport) where your meeting place will be. Don’t start their stay on the wrong foot…

• Blend your schedules, when possible, talk over where everyone would like to visit (sight-seeing, restaurants, etc.) so that it is a group decision. Vote, if need be, so that everyone is involved in the decision.

• Discuss who is an early riser or midnight owl and be respectful of each other. My sister (who is an early bird) would go out on the porch to drink her coffee so the late sleepers could sleep in.

• Let your company help, especially during mealtimes. Let them be a part of the meal…or you’ll feel resentful. Ask them to set the table, clear the table, and help load the dishwasher, etc., etc.

• I planned the meals beforehand with my siblings and we made favorites from our childhood. I grocery shopped early so that all the food was in the pantry

and the refrigerator ready for us. That lowered my stress level a whole notch…I had a plan.

• I bought a fun gift for each of them, it started our time together in a positive way. Nothing expensive, but it was a great way to show my love and appreciation of them.

• Don’t take pictures without consent, and DO NOT post anything on social media unless everyone agrees.

• Don’t discuss politics, or past family disagreements.

• Lastly, follow up with them. I texted pictures of things we made together, sent scores from games that we played (with the grand winner).

I can’t express how important time spent with those that we love is. It takes planning and a little work, but you can create memories that will last your lifetime.

P I ne APPL e Street

By: Jenny Jackson

Book Reviews by BReNDLe WeLLS

There is a corner of popular fiction writing sometimes known as “rich people problems.” Novels in this category are usually family dramas and tales about problems unique to the uber wealthy. When it is done right it makes you care about people you might otherwise actively dislike. Pineapple Street fits squarely in this category and it definitely does it right with great writing, well defined characters, and a wickedly sly sense of humor. There isn’t an action-packed plot, rather it is a character driven novel that tells the story of daily life as a member of the Brooklyn 1%, shifting between the voices of three women in the old money Stockton family who each will slowly come to an awareness of exactly what wealth and class means to their lives. Sasha has married into the family from middle class roots. Darley is a married mother of two who has elected to give her trust fund to her children rather than use it herself. Georgiana, the baby of the family, is working at a nonprofit, unaware of the full impact her eight figure trust fund has on her life. Their intertwining stories offer plenty of entertainment and amusement for a lazy afternoon of reading, but also surprising food for thought and discussion. This is a good choice for fans of Kevin Kwan, Taylor Jenkins Reid, and Cynthia D’Aprix Sweeney.

Viking Books, 2023

I Have Some Questions for You

Author:

Rebecca Makkai

Boarding schools are a setting that frequently turn up in “rich people problems” novels, but in the case of I Have Some Questions For You, the view is of an outsider looking in. Bodie Kane is returning to the exclusive Granby School as an adult, invited back to teach a winter course on podcasting. As a student she’d been an outcast and her return is bringing back memories, memories that are further stirred when one of her students decides to do a podcast about the decades old murder of her classmate at the school. The school’s athletic trainer was convicted of the crime, but there is reason to doubt as the podcast interviews clearly prove. The story that follows is not at all what you might expect, crashing through Bodie’s memories forcing her to reckon with issues such as racism, the justice system, family trauma, coming of age, obsession, the inappropriate behavior of men towards younger women, and of course, the unreliability of memory and perception. This is a dark and uncomfortable story with a narrator who will be decidedly unlikeable to some readers and potentially untrustworthy for all. At the same time, it is a rich and incredibly thought provoking story that dazzles the reader with its depth and its realism. This is a book that readers can sink into and find themselves thinking about long after the last page is turned. Book groups should definitely take note.

Viking 2023

Se A rc H for A G IA nt S Q u I d

By: Amy Seto Forrester

Illustrator: Andy Chou Musser

Children's Book Reviews

By JuSTIN AzeVeDO

Are you ready to lead your own mission into the dark and briny deep, in search of one of the most elusive creatures in the ocean? This interactive book, the first in a planned series, guides young readers step by step through putting their own scientific expedition together. The proceedings open with a wealth of easy-to-digest facts about the giant squid, ocean zones, and the kinds of ships and submersible crafts used on human-operated dives. From there, the book becomes a choose-your-own-adventure. Readers are tasked with picking their pilot, type of submersible, and dive site, all with their own particular advantages and disadvantages. each choice takes the reader on a branching path where they may or may not find the squid, but will definitely collect some fun (and scientifically accurate) deepsea discoveries. Forrester’s prose balances facts with an exciting, occasionally suspenseful narrative, and the science stays refreshingly focused on the actual people doing the work throughout. Meanwhile, Musser’s lively art contains a diverting mix of charts, figures, and appealing comic panels and dialogue. Whether flipping pages through a chosen path or reading cover-to-cover and absorbing the science on display, this is an enjoyable expedition recommended for ages 6 and up.

Chronicle Books, 2023

c hloe and the Kaishao Boys

Author: Mae Coyiuto

Chloe Liang, a Chinese Filipina teen living in Manila, is on the cusp of her next great adventure. Suddenly off the waitlist and on her way to a prestigious animation program at uSC, she is trying to calm her fear that she isn’t actually talented, while also trying to hide her annoyance at her father’s seeming indifference to her upcoming move across the ocean. But her Auntie Queenie drops another stressful surprise on her: she can’t leave without having a traditionally elaborate debut. As soon as she agrees, Auntie Queenie immediately attempts to kaishao her—the Hokkien term for arranging a romantic match—and her usually taciturn father is weirdly enthusiastic about the whole thing, with the hopes it will keep his daughter in the Philippines. Chloe is subject to increasingly awkward surprise blind dates with her best friend’s older brother, her best friend’s secret boyfriend (whose parents only allow him to date Chinese Filipina girls), and her actual crush. But through it all, Chloe begins to puzzle out who she really wants to be with (which is a surprise to her), what she really wants to do with her life, and how to square all of it with the competing demands of her family and their cultural traditions. This is a genuinely sweet romance, with authentic adolescent confusion and insecurity driving Chloe along the path of discovering herself. Woven through the rom-com proceedings are themes of independence from familial expectations, and how to deal with the fear that always comes alongside life’s milestones. Funny, wholesome, and endearing YA romance for ages 13 and up.

Putnam Young Readers, 2023

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

Family Fun Day

Families gathered at the Old Town Plaza to enjoy an afternoon of fun at Family Fun Day on April 15. This free event was organized by the e lk Grove Youth Commission offering carnival games, music performances (by the School of Rock), food truck treats, activities, and more!

Photos by Dave Soto Productions

Elk Grove FitFest

On April 29, Cosumnes Parks & Recreation hosted elk Grove FitFest, an interactive experience to get families moving toward a healthy and active lifestyle. Laguna Community Park was filled with activities for all ages including fitness challenges, group fitness demos, health and wellness vendors, food trucks, and swimming at the pool. Adult athletes battled it out in Warriorz ’s BattleGrounds competition, and young athletes tested their mental and physical abilities on the Kids Warrior Challenge obstacle course. For a full list of Cosumnes Parks & Recreation activities this summer, visit CosumnesCSD.gov/ActivityGuide.

Photos by Craig Pattenaude, Cosumnes Community Services District

2nd Annual Total Sculpting Bash

Jill and Kris Johnson (proud owners of Total Sculpting) were overjoyed as their 2nd annual Bash brought the Elk Grove, CA, community together on April 22nd. Supported by their dedicated team, the event showcased Total Sculpting's heartfelt mission to be a positive force in the community.

The Bash featured over 50 local business vendors that were involved, who donated $50 each. The day was filled with activities like line dancing lessons, a mini fashion show, mobile bars, a bounce house, photo booths and more; all while raising funds for a noble cause. The team's efforts ensured that ev ery cowboy and cowgirl hat sold would provide

a horseback riding lesson for a child with special

needs.

The successful Total Sculpting Bash not only supported the community, it exemplified the strength of collaboration and unity. Jill, Kris, and their team are eagerly looking forward to their 3rd annual Bash and continuing their commitment to giving back to the community. They donate $20 (per package sold) every quarter and $5 (from every membership sold) to a local non-profit, always seeking additional ways to make a positive impact. With the unwavering support of the team, they aim to create a thriving and vibrant environment for all.

With the collaboration of Total Sculpting (and the community) an impressive $3,346 was raised, making a meaningful contribution to Project R.I.D.E. This demonstrated the power of a community’s unity and filled their hearts with pride.

Thank you to our supportive sponsors. Their contributions and sponsorship made the event a reality.

Photo by Project R.I.D.E.

Mentally Readying for Retirement

Saying good-bye to the workplace is one of life’s big milestones. Learn from a Kaiser Permanente psychologist about how to make a smooth transition.

By Lynn Mundell

The number of Americans ages 65 and older will more than double over the next 40 years, according to the urban Institute.

This means a lot more retirees will be navigating the leap from work to leisure.

Jim Raines, PhD, has worked with many people through this transition in his role as manager of Adult Outpatient Psychiatry for Kaiser Permanente South Sacramento. He shares what he has observed and learned on the topic.

PrePArAtIon

Raines likes to start discussing retirement with his patients five years before they plan to make the change. That’s because there are big topics to tackle, with the top two being finances and health.

“I encourage patients to talk to a financial advisor as well as stay informed about their health, which may actually influence their retirement timeline,”

he said. “I also advise them to reach out to their network to learn more about the reality of retirement.”

In therapy, Raines said the topic of retirement evokes everything from elation to anxiety.

He likes to frame discussions around opportunities. “Having more free time changes the dynamic,” he said. “I ask my patients, ‘How do you envision your retirement?’”

reALItY

While many say they look forward to vacationing and “doing nothing” when they retire, Raines cautions against romanticizing this stage of life. Most people will not be traveling constantly. And becoming too passive is unhealthy.

“The happiest retirees I know have some type of structure. This could entail getting up at the same time every day, going to the gym or for walks consistently, or even having your week structured like a Monday through Friday workweek.”

Retirement can be a time for new goals and longforgotten dreams, ranging from a daily yoga practice to earning a new degree. Whatever the plans,

Raines said that all of the general advice for living well still holds — get enough sleep, eat healthy food, exercise regularly, don’t smoke, and get professional help if you aren’t feeling well.

SurPrISeS

Retirement can be the joy of new pursuits, but it can come with loss, too.

“For many, their identity and self-esteem is tied up with their work,” Raines said. “If you take that away, they can really feel it. What do people ask you when you meet them at a party? It’s not who you are. It’s what you do.”

A large part of the workplace is social, too. Raines recommends reconnecting with friends in order to fill the void, while not automatically accepting unwanted family obligations such as full-time childcare.

Volunteerism, classes, and getting out on a daily walk can keep retirees energized.

“The way we are built as human beings is to move forward,” Raines said. “If we don’t, we start to struggle psychologically.”

fLeXIBILIt Y

While many embrace the new freedoms of retirement, some of Raines’ patients experience “poor expectations,” meaning that retirement was not as fun as they had envisioned. “We all like to take a vacation, and some can view retirement as the ultimate vacation. But a vacation is a break from your job. Retirement is every day.”

“We talk about how you have got to be flexible,” he said. “Sometimes people liked their work more than they realized, so they go back to contracting, or take a lower-paying job they love and maybe feel that they can now afford to do.”

One of the ways that retirement has been made easier is in online information, where retirees can learn anything from how to build a birdhouse to which Greek island to visit.

“Many people fantasize about winning the lottery. With retirement you actually do win the lottery of time because you don’t have to go to a job now,” Raines said. “The idea is being smart about it by building a structure, network, and support for the life you want to live.”

Kaiser Permanente members can receive care from a mental health therapist or explore wellness classes.

“

t he happiest retirees I know have some type of structure. t his could entail getting up at the same time every day, going to the gym or for walks consistently, or even having your week structured like a Monday through f riday workweek.”

Lynn Mundell is a senior manager of writers and copywriters for Kaiser Permanente Northern California communications.

Curcumin & Grape SeedCancerStop

Written By Terry Lemerond

Sponsored by Dianna Singh, Owner of Elk Grove Vitamins

The causes of cancer and other diseases are all around us: smoking, chemical exposure, pesticides, nutrient deficiencies, excessive sun exposure, and even the use of many conventional drugs Americans take every day.

A healthy, cancer-preventing diet, backed with a regimen of natural plant compounds, is a far more effective and incredibly less costly way to prevent tumor formation and fight the spread of cancer than conventional care alone.

The top two natural medicines I would suggest for fighting cancer are curcumin and grape seed extract. They are an amazing pair working along two different pathways; fat soluble for curcumin, and water soluble for grape seed extract. And the impact they can make together on your health is virtually miraculous.

Turmeric (Curcuma longa) has been consumed as food for over 5,000 years in India and Asia. While turmeric is an excellent spice, the curcuminoids extracted from turmeric are a more powerful, clinically proven medicine.

Curcumin neutralizes unstable free radicals that steal electrons from neighboring molecules, and stops them from creating a cascade of cellular damage. It also inhibits inflammatory markers in your body to prevent tissue degradation.

Curcumin has been shown to prevent the changes that cause normal cells to become cancerous, stop tumor formation, and stop cancerous cells from migrating to other parts of the body (known as metastasis). Published studies on curcumin’s anticancer activity (so far) have found that it can suppress breast, prostate, liver, skin, colon and lung cancer cells.

c urcumin Must Be Absorbed to Be u seful

One of the challenges of using curcumin for cancer prevention and treatment is that not all curcumin extracts are easily absorbable into the body. Blending curcumin extract with turmeric essential oil enhances absorption and provides the additional benefits of ar-turmerone, a compound in the oil.

c urcumin Makes c hemotherapy More e ffective

There is massive potential for curcumin used in conjunction with conventional treatment. For example, research shows that curcumin (BCM-95) sensitizes human colon cancer cells that would otherwise resist chemotherapy treatment. In some cases the tumor recurrence rates can be as high as 50 to 60 percent. But curcumin boosted the effectiveness of the chemotherapy drug, 5-Fluorouracil (5-FU) against cancer stem cells.

The potential for curcumin to make a difference in cancer treatment and recovery is profound. As cancer cells become more resistant to chemotherapy, and people have to suffer through higher (and even more toxic) levels of the treatment, the adverse effects can be devastating. However, with curcumin, the results of conventional cancer treatment could be more effective at a lower dose and cause significantly fewer side effects.

c urcumin Protects the Body d uring c ancer t reatment

In a clinical study, curcumin alleviated side effects of one of the most common treatments for prostate cancer, external beam radiotherapy (EBRT)— the use of radiation to destroy tumors and cancer cells. This form of prostate cancer therapy can be extremely difficult for the patient. It’s often accompanied by many adverse effects, including sexual dysfunction, digestive problems, and urinary tract pain and loss of control. The higher the dosage of radiation, the more effective it is at killing cancer cells, but the risk of adverse effects grows as well. Because of this, doctors must often use less radiation to limit side effects. Unfortunately, that makes the treatment less effective.

Researchers tested the ability of curcumin to prevent the side effects of ERBT treatment in men with prostate cancer. Patients took three grams of curcumin (BCM-95, 1000 mg, three times daily) or a placebo beginning one week before radiotherapy until the completion of the treatment. Each curcumin capsule contained a full spectrum of curcuminoids: curcumin, demethoxycurcumin, bisdemethoxycurcumin, and essential oil of turmeric.

By the end of the 20-week period, the most dramatic difference between the curcumin group and the placebo group was in urinary symptoms. The curcumin group saw as much as a 50 percent reduction in serious side effects from the radiation. The researchers also noted that the use of the curcumin did not interfere with the efficacy of the radiation treatments.

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A second, similar clinical study found that while prostate-specific antigen levels dropped in both the curcumin and placebo groups, only the curcumin group saw a higher, total antioxidant capacity. That means curcumin is helping to preserve the body’s own defenses, even under the extreme stress of cancer and radiation treatment.

Additionally, curcumin slows tumor growth and activates the signals in the body that lead to cancer cell death, called “apoptosis.” Curcumin can also reduce the multitude of conditions that can lead to cancer: inflammation, oxidation, DNA damage, and the cell-signaling that creates the susceptibility to tumors and the spread of the disease.

Curcumin fights cancer in other ways as well. It reawakens the body’s own “sleeping genes” that help us naturally resist the development of cancer and the spread of tumors.

f rench Grape Seed: Stops c ancer in its t racks

Grapes are one of the most commonly consumed fruits in the world. They are an excellent source of healthy compounds. Wine has been shown to help protect against the oxidative stresses of aging in studies of “the French Paradox.” But when it comes to cancer-fighting power, the seeds of the grapes—the part of the fruit that nobody wants to eat—is really unbeatable.

That’s due to compounds in grape seed called oligomeric proanthocyanidins or “OPCs.” These OPCs can prevent the formation, growth, and spread of tumor cells. But not all OPCs are alike, so you have to be careful about which kind you select.

Some OPCs are tannins, polyphenols that are too large for the digestive system to effectively absorb. What you want to look for is tannin-free French grape seed extract that is standardized for OPCs that are 100 percent absorbable.

In fact, OPCs from grape seed have been shown to be incredibly effective fighting tumor formation, cancer growth, and chemo-resistant cancer stem cells.

Stops c ancer from r eturning

One of the studies of French grape seed OPCs examined the ways that they could stop cancer from recurring due to lingering cancer stem cells. Researchers at Baylor found that the French grape seed extract (VX1) stopped the

regeneration of cancer stem cells by blocking a specific pathway in the body, abbreviated as “HIPPO-Yap.” It actually prevented the ability of tumor cells to grow and spread, and eventually, this kills them altogether. This is an effect not seen with conventional drugs, so these results show the potential for OPCs from grape seed to do something completely unique. In this case, the number of viable cells exposed to the extract declined by 70 percent. Further study using an animal model showed that the VX1 extract suppressed tumor growth by up to 90 percent.

Potentially Improves c hemotherapy

One of the biggest barriers to conventional cancer treatment is that cancer cells become resistant to chemotherapy drugs. Trying to overcome that with higher dosages isn’t always an option because of the terrible side effects, including some that are lethal. But like curcumin, French grape seed may alleviate that. Another scientific study found that OPCs from French grape seed slowed the growth of resistant cancer cells and inhibited the proteins that would otherwise help cancer cells thrive. This means that the grape seed extract could be part of an adjunct therapy to chemotherapy in patients with colorectal cancer and make those drugs more effective at lower dosages.

o P c Absorption is c ritical

Other research tested grape seed OPCs from French grape seed against a plain, or “unfractionated” grape seed extract that was not tannin-free, nor specifically standardized for OPCs. One of the insights garnered by this research was not just how the OPCs affect cancer-related genes and stop the cancer cell growth cycle, but how much more effective the smaller-sized (low molecular weight) OPCs were in comparison with the larger OPCs from a standard grape seed extract.

The small OPCs were shown to target specific microRNAs—in this case, the microscopic engineers that replicate cancer cells—and suppress cancer by directly inducing cancer cell death, or apoptosis. It also boosted levels of tumor suppressor genes, downregulated tumor promoting genes, and prevented the migration of cancer cells.

Although this research focused on colorectal cancer, there are similar types of activity across nearly all kinds of malignancies. Researchers found that the grape seed worked along so many pathways that in their study they mention, “No single clinical therapeutic has the ability to effectively block multiple oncogenic (cancer creating) pathways.”

Terry's Bottom Line

Most people may believe that they have no control over the prevention and treatment of diseases. But in reality, our daily choices have more influence than we might want to admit. Lifestyle and diet can create a foundation of good health or cause a great deal of harm. So what we do matters.

Supplement your healthy habits with two of the most powerful, natural medicines available, curcumin and grape seed extract.

tH e S e t W o BotA n I c ALS

• 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 tannin-free OPCs from French grape seed extract were more absorbable than the large OPCs from unfractionated grape seed extract, the botanical ingredient was much more effective at tumor reduction. In just 13 days, OPCs reduced tumor size by 65 percent. Even at half the dosage—these OPCs reduced tumor size by 40 percent. Compared to standard grape seed extract at only 13 percent and 8 percent, respectively, it shows how much of a difference it makes to get a tannin-free grape seed extract

t hat’s due to compounds in grape seed called oligomeric proanthocyanidins or “ o P c s.” t hese o P c s can prevent the formation, growth, and spread of tumor cells. But not all o P c s are alike, so you have to be careful about which kind you select.

with absorbable OPCs that can reach their full potential. Additionally, there were no harmful effects on healthy cells—these actions were targeted to cancer cells only.

c urcumin and f rench Grape Seed

f ight c ancer t ogether

But, I think the most exciting work so far is the research that shows how strong two botanicals—curcumin and French grape seed—are when they are combined.

In a scientific study, researchers found that together, grape seed OPCs and curcumin work along multiple pathways in the body to reduce inflammatory damage to healthy DNA, stop cancer cells from replicating, and prevent the growth and development of tumors. What’s interesting here is that these two botanical ingredients work along differing cancer-fighting paths, and because of this, they can cover more ground in the battle against cancer than either one could separately.

c urcumin and Grape Seed:

t he f uture of c ancer t reatment

This protocol of botanical ingredients is an excellent “one-two punch” for knocking out cancer. The French grape seed is water soluble—it absorbs quickly and works fast. The curcumin is fat soluble and remains in the body longer. And both may be an excellent addition to standard therapies and actually make them more effective by overcoming chemo-resistant tumors.

And that is a future we’d all like to see.

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.

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

Being On The

SamePage

By Anna Osborn, LMFT, Relationship Therapist and Coach

I have an odd ability to remember dates like you wouldn’t believe. Birthdays, anniversaries, random Tuesdays where nothing huge happened, you name it and I can tell you what we had for dinner or which kid had what practice where. And it’s not just the date that I remember, but the thing that happened that day. I don’t know if I’ve always been like this, but it’s pretty well known in my friend group that if we need to remember what year we saw a certain artist in concert or what day it was that we had to skip a certain outing because of a random conflict, I’ll be able to fill in the gaps for you.

Maybe this makes me a good therapist with this sort of recall, or maybe it just makes me quirky to be around when I can pull a random event from seven years ago out of my hat and know exactly when it happened. Regardless, it’s how my brain works.

My husband’s brain works differently. After 15 years of marriage, I’m still learning all of the inner workings of his thought processes, but I know we’re different. He can remember plays on the baseball field from a million years ago and funny anecdotes from all of his life’s adventures.

But his date recall is more in the moment. And this used to drive me crazy; because I would rattle off what we had going on over the course of the next 10 days, who needs to pick up what kid and how we could weave in a few more necessities and he’d look at me like I had just been speaking Pig Latin at lightning speed. He would then take the very reasonable (to him) approach of checking in the morning of– to see what was on the docket.

And it would drive me NUTS!! Because all that effort I had put in two weeks ago to specifically line out how today was supposed to look was a waste. We weren’t on the same page… we weren’t communicating effectively and the world had gone haywire. (Not dramatic at all, I know).

Can I also point out that he never gets frustrated with me when I don’t remember the funny or entertaining things he has a perfect recollection of or when I need him to give me about 200 clues to even help jog my memory, but I digress…

The light bulb moment for me was when I realized that I had defined “being on the same page” entirely wrong.

And what a realization it was.

Being on the same page didn’t mean that we processed information the exact same way or

remembered information identically. And the more I had this unrealistic expectation of him, the more frustrated I would get when we’d need to sync back up on already discussed logistics. Which isn’t fair.

I now realize that being on the same page isn’t about agreeing about how things should be done…at least it’s not that simple in relationships.

Being on the same page (when in love) is about…

H

Av I n G e A c H ot H er’ S BA c K .

Being able to support one another, especially when one of you is needing additional encouragement. Communicating through hard stuff despite frustrations, disappointments and misunderstandings. Defending instead of attacking.

n ot

t H ro WI n G e A c H ot H er under t H e B u S .

Not weaponizing each other’s differences. Making sure that miscommunications or missteps stay between the two of you and are not blasted out for public (or family/friend) judgment. Not blaming each other for the breakdown in communication but taking ownership of your own stuff. Leaving scapegoats and gaslighting at the door.

Wor

KI n G to f I nd A re S o L ut I on or PLA n for WA rd.

Taking the time to find a path out of the muck. Making sure you’re both heard and understood by each other. Seeking a plan on how to handle said miscommunication differently and/ or how to find a resolution to the situation at hand. And most importantly know you can disagree AND still find a system or plan the two of you can support.

What about you two? How do you define being on the same page? Do you need to rework your definition to allow more room for differences and less focus on the noise?

Take the time to really define what it means to be on the same page and open yourself up to the possibility you might have been doing it the wrong way for a bit.

Don’t get so stuck in doing things identically that you lose the magic of collaboration. Instead, let the different ways you approach issues be a real asset in your relationship.

You got this!!

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.

d on’t get so stuck in doing things identically that you lose the magic of collaboration. Instead, let the different ways you approach issues be a real asset in your relationship.

The first California State Fair was held October 4, 1854, and was held in San Francisco at the Music Hall on Bush Street. At that time, the fair was held in a different city each year with Sacramento hosting the following year, in 1855. It then moved to San Jose in 1856, Stockton in 1857 and Marysville in 1858.

An exhibit hall was built at Sixth and M Streets in Sacramento (for the fair to return in both 1859 and 1860) and then finally given official, permanent residence there. Farmers, and people from all over the state, came to Sacramento after the fair's permanent move to the city. They came to see the farm machinery and enjoy all the fair entertainment.

From 1942 to 1947, the fair was discontinued while the expo was used for military purposes in World War II. According to Alex Cosper's piece tracking the State Fair History, California bought land to construct Cal Expo and eventually in 1963 the construction launched with a price of $33 million. In 1968, the State Fair moved to its current location in the center of the City of Sacramento to the California Exposition (known as Cal Expo) at 1600 Exposition Boulevard.

t he “ o ld” c alifornia State Fair1906-1967

By Louis Silveira, Elk Grove Historical Society

The “Old State Fair,” (which most of us remember) was in use from 1906-1967 and was located on the corner of Stockton Boulevard and Broadway. The old State Fair spread out across a vast expanse of land. The fairgrounds consisted of 155.91 acres and stretched for almost a mile north and east from that intersection. The western border of the fairgrounds stretched north from Broadway all the way up to X Street, where it went east up to 48th Street then snaked in a southerly direction back towards Broadway. During those years, there were interruptions in its use. It was used as a mobilization camp during both the 1916 Mexican Border Crisis; and for World War I and was leased by the Army, (154.91 acres from Sacramento County and 1.0 acre from Sacramento City from 1941 to 1943).

tH e fAI r Ground S

The stately brick building called the Governor’s Hall covered the corner (of Stockton Boulevard and Broadway) and marked the entrance to the fair. Old Merlino’s Orange Freeze was right across the street from that entrance.

Many came to the fair on the very first day called Kid’s Day, when kids got in for free. Some entered the fair at the north gate (approximately 48th Street). From there, they walked south down a broad avenue… past a line of stately buildings.

First, came the Hall of Flowers. We always loved entering that building, not only because of the beautiful flowers on display, but because they kept it very cool to preserve the fresh cut flowers. A watery mist always seemed to fill the air in that building.

Following, came the Counties Building, another beautiful brick edifice, which featured exhibits from every one of California’s 58 counties. The theme of each county’s exhibit reflected the agriculture and industry, which characterized that county. Placer County always featured a 49er panning for gold. Yolo County had rice and tomatoes. Los Angeles County showcased “What Else” movies. The exhibits changed yearly and were always fascinating. What many liked was the fact that almost every exhibit had small miniature people (18” – 24”) working or riding in some type of vehicle (like a train or boat).

Photos courtesy of Elk Grove Historical Society & California Exposition & State Fair

Photo by Frank Stork

ous wares including blenders, choppers, win dow cleaners, etc. The vendors always offered samples to all, even to kids who never bought anything.

In the Merchandise buildings you could pick up a plastic bag at a booth and then go to each booth and get their free handout flier. When we got home, we would read through them all. It seemed as if we had won a prize.

The streets were lined with all kinds of vendors, such as…a furry mouse attached to a transparent string, making it move as if it were alive! You could even buy a live little green turtle or a chameleon on a string. It didn’t take much to make a kid hap py back then.

Marty Relles writes, “From there, the street through the fair turned east, toward the carnival (that we never went to because my folks thought it was a waste of money). You had to pass the racetrack on the north. If I peeked through some of the bushes at certain spots, I could watch a motorcycle race. One time I watched the riders lay their bikes almost on the ground with their knee out. I was amazed at their speed and bravery.”

“Then my dairy farmer dad would head to his favorite part, the livestock barns located in the southern end. My dad would stop at EVERY stall; cows, sheep, horses, and pigs and make some comment, like, ‘I bet that Holstein produces a lot of milk’ or ‘I like how that forelock is centered and she has two beautiful rear socks’ and ‘hat pig is going to make a lot of bacon.’ You could literally reach in and pet the critters and talk with their young 4-H owner. My dad could have spent hours there (if we let him). All I remember was everything smelled awful, and I wanted to get to the Army exhibit and climb on the tank.

The carnival was always very popular and offered the usual rides like the Ferris Wheel, the Hammer and the Tilt-a-Whirl (which all made me sick). Many played games like the Derby, which emulated a real horse race. And, of course, there was soda pop, corn dogs and mysterious things like the two-headed boy and the bearded lady.”

“I didn’t know this, but at night, they held outdoor dances adjacent to the carnival for the teenage kids. In the early ’60s, the bands at the fair played surf music. Remember Wipeout? How about Dickey Dale and Deltones?”

Days at the old State Fair always ended with fireworks at 9 p.m. They shot them off above a lake in the center of the old racetrack. Seeing the beautiful display always capped a great day of fun and adventure. It wasn’t Disneyland, but it was one heck of a lot of fun.

Larkin (Morse – EGHS ’71)-Penrose, a member of a pioneering family in Elk Grove shares this memory:

“Talking about the Old State Fair triggered a conversation with my husband, Jim, last evening and we had fun talking about our State Fair experiences. We remember the excitement we had as young children when we would go with our families to the Old State FairGrounds with their majestic brick buildings. The first and foremost thing that was drummed into our heads (when we stepped onto the Fair Grounds) was that we were to meet at the golden bears if any of us were separated from our parents.

d ays at the old State f air always ended with fireworks at 9 p.m. t hey shot them off above a lake in the center of the old racetrack.

Seeing the beautiful display always capped a great day of fun and adventure.

history} o ld s tate Fair

Jim remembered the little train cars that were strung together like elephants that would transport people from the front to the back of the fair. each car would hold several people and he and his buddy would run to try and jump on the last car as it drove by.

One of my favorites was the Hall of Flowers (the air-conditioned misty building with the waterfall and great landscaping displays). My mom and I also enjoyed the flower arranging displays and table settings. I remember getting a little bag of lavender sachet in the Hall of Flowers, as my remembrance of the fair. Jim said that he got one of the chameleons on a string that was safely pinned to his shirt. And who could forget tossing ping pong balls to win a goldfish that you could take home in a plastic bag filled with colored water? I can remember my brother, Michael, proudly winning a set of ruby red stemmed goblets for my mom by throwing dimes in them. Mom went out of her way to serve something in them each Christmas to his delight.

We remembered standing in line to try samples of food and ranking them on small pieces of paper. For meals, we would head to the pizza garden to have a big gooey piece of pepperoni pizza and maybe an Orange Julius as we listened to piped in German accordion music. Snow cones were also a big hit on a hot Sacramento day. The commercial building had delicious vanilla ice cream bars dipped in rich chocolate that we looked for each year.

Jim said that his family would go to the back of the fair to watch the horses race. He remembered how the ground shook as the large steeds would race for the finish line in a flurry. Side Note: Jim went to McClatchy High School and had to share lockers with another student because the school was so crowded (the year before Kennedy HS was opened). His locker mate missed quite a bit of school one month and Jim later found out that he was a Jockey at the State Fair’s Racetrack and he had been injured when he fell off one of the horses. Some of the jockeys must have been pretty young in those days.

As a farmer’s daughter, I also remembered spending a good deal of time in the agricultural barns and watching the pigs and calves being born. We then proceeded to take a good long look at all the latest and greatest models of tractors and farm equipment. The County Building was always a highlight with all of the animation and the various produce displays stacked precisely together. The next stop was the various sewing, food and industrial art displays to see who won the grand prize.

At night, we would ride the Ferris wheel and when it stopped at the highest point of the ride, you could look out and see most of the fairgrounds with all the colorful lights and people below. It was at that point that my dad proceeded to rock the car back and forth as I would scream to his amusement. And at the end of the evening, the fireworks would burst in the sky as the glittering silver shower would cascade down as we would sit and watch in amazement.”

Pre S ent dAY

The current old day fairgrounds acreage ownership consists of several individual homeowners, the University of California, and the City of Sacramento and is occupied in some form or the other by the University of California at Davis; Medical Center, Medical School, Nursing School, Medical Clinics and Research Centers.

Thank you to Mike Relles, and Larkin & Jim Penrose for their memories.

Snow cones were also a big hit on a hot Sacramento day. t he commercial building had delicious vanilla ice cream bars dipped in rich chocolate that we looked for each year.

Arden Dairy Foods

Govenors Hall