Ardent for Life Winter 2023

Ardent content &f lavor

18. Eating S E a S onally Rebecca Voorhees

22. R EVERSE -S E a RE d St E ak McConnell Estates

24. Culina R y Sp R ing Cl E aning Cindy d ella Monica

28. p otato Candy & g laz E d Ha M M E atball S Carole Morris

design

38. Ea S y St E p by St E p d avid Hipskind

art

46. b ook R EV i EWS Sacramento p ublic l ibrary

home

32. k yli E & Cody a shlyn Coleal p hotography

50.

42. W H at i ’ VE l E a R n E d C t Morris

52. t ip S and tR i C k S k eeping Houseplants a live

feature

54. kR i S d i M

health

50. p lant S oVER p ill S k aiser p ermanente

58. Stop Cold S and Flu S Fa S t! Elk g rove Vitamins

62. Hold Ea CH o t HER t ig H t a nna o sborn

history

44. Hi S to R i C al l and M a R k, Wo M an' S Club o F l odi k athryn Corradi

64. p olla R d V ill E 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

Profession

I am a Wedding, Lifestyle, and Equine Photographer

What was your favorite hobby as a kid?

What is your favorite hobby now?

Ashlyn Coleal-Bergum

Ashlyn Coleal Photography

Article on page 32.

My favorite hobby as a kid was anything outdoorsy or with animals... making forts, climbing trees, riding bikes, or swimming with my family. I also spent a large part of my childhood helping my dad (he was a large animal veterinarian). I grew up on, and still currently live on, a horse ranch in the country. So, I spend a lot of time in the barn and horses are a huge part of my life.

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

To spend time in nature, in the sunshine, and with animals. It's amazing what these things can do for mental health.

Is there someone in history that you look up to? Why?

J.K. Rowling is an inspirational figure to me. She is a fantastic example of no matter how dark of a situation you feel you may be in, or how much you want to give up at times, determination and hard work always prevail, and greatness is just around the corner. God has a plan for you.

What is the best advice you ever got?

To never stop learning how to do things, build things, or use things. It's incredibly empowering to be self-sufficient and be able to take care of everything yourself, or at least know how to. Then when you don't have to do everything by yourself anymore, it's a wonderful cherry on top.

Woman's Club of Lodi

Article on page 44.

Community Corner q&a

Profession: Retired, after 47 years in Telecommunications

What was your favorite hobby as a kid? What is your favorite hobby now? As a kid, I loved playing with Tonka Trucks (even though I had a Barbie and a lot of clothes for her). Now: Cooking and donating my time to help my community

What habits do you feel will improve someone’s life? Good night’s rest, eating quality foods, enjoying wine (in moderation), and treating people with genuine concern.

Do you have a favorite podcast? Joyce Meyer

Is there someone in history that you look up to? Why? Jacqueline Kennedy Onassis….I loved her style. How you dress is an important reflection of how you feel about yourself.

What is the best advice you ever got? Hard work pays off, and they were right

Kathryn Corradi

Kathryn Corradi with her husband, Allan Corradi

Kathryn with her brother Tony and their parents Mary and Edward

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.

Ashlyn Coleal-Bergum

Photographer and Owner of Ashlyn Coleal Photography

Kathryn Corradi

Woman’s Club of Lodi

Allie Crump

Event Manager at McConnell Estates

Dr. Dayle A. Imperato

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

Nan Mahon

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

Cindy Della Monica

Cheesemonger and Owner of Cheese Central in Lodi, Ca.

Carole Morris

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

Anna Osborn

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

Elizabeth Pinkerton

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

Justin Pinnell

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

Louis Silveira

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

Dianna Singh

Owner of Elk Grove Vitamins for the past eight years.

Rebecca Voorhees

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

Zachary Wackman

General Manager at McConnell Estates Winery

Kayla Webb

Marketing Manager at McConnell Estates Winery

Brendle Wells

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

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

creative director Sara pinnell sara@mrsandmrpublishing.com

It's asparagus season, and we have two wonderful asparagus recipes that will wow your family and friends! The asparagus tart is perfect as an appetizer or a side dish with brunch. The grilled asparagus and feta salad is light and refreshing with a zest of lemon, perfect for spring or summer.

You can find these recipes In Rebecca Voorhees’s article, Eating Seasonally (starting on page 18).

executive editor Carole Morris carole@mrsandmrpublishing.com

art & production info@mrsandmrpublishing.com

View ardent for life online at www.ardentforlife.net

business manager Justin pinnell justin@mrsandmrpublishing.com

sales sales@mrsandmrpublishing.com

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

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Ardent for life

Checking In

Angie Wetland Crosby said, “ Spring is a whimsical wanderer, blooming beauty along her path .”. I feel this phrase captures the heart of spring! I love all seasons, but I’ll confess that spring is my favorite. As we turn the corner from winter to spring in Northern California, I’m thinking about asparagus and rhubarb…the early spring plants that I love to grow and eat.

Then there is planting seeds and cleaning out old flower beds—out with the old and in with the new. We can also use this expression in regard to moving on and making changes in our life. Let’s become that person who sees only beauty in their pathway.

executive editor

Carole Morris

What I’ve Learned

There are some wonderful recipes in this issue, from potato candy and ham meatballs to asparagus in a salad. Then Allie Crump added the recipe called “reverse-seared steak”. You will not be disappointed when you try these original recipes that are tasty and fun!

Justin wrote an uplifting article about Kris Dim and his family who escaped to the promise of freedom in the United States. Kris shows us we can attain power through adversity.

Grab a light jacket, step outside, and breathe deep, then wipe the dew off a chair and have a seat…l know you will LOVE this issue of Ardent.

Eating Seasonally

By Rebecca Voorhees - www.divadicucina.com

I am a firm believer that you should eat “seasonally,” or include foods in your meals that are grown at the same time of the year you eat them. For example, that means strawberries in the spring and summer, and pears in the fall. Eating seasonally is important and carries benefits to your health and your wallet.

At first glance, eating seasonally may seem simple—you eat foods that are in season, or being grown and harvested at the time of the year when you buy them. But there’s more to it than just being a trendy food movement. There are real benefits to eating foods that are available at their peak right now.

Perhaps the biggest tangible benefit of eating seasonally is that you’ll save money at the grocery store and farmer’s markets. When you buy what’s in season, you buy food that’s at the peak of its supply, and costs less for farmers and distribution companies to harvest and get to your grocery store. It may seem like common sense, but it’s one of those things many of us ignore when we’re shopping.

However, the best consequence of eating seasonally is that you get the best tasting, healthiest produce available. The same reasons that keep the cost of seasonal food down also drive its quality up: The food is grown closer to you, so it doesn’t spoil on its trip, it’s harvested at the peak of its season (and sold during its season) before it spoils. Ideally, this means you’re getting fruits and vegetables that haven’t had time to lose their flavor or their health benefits by sitting in a shipping container for a trip across the ocean or in a truck driving across the country.

I feel we are lucky to live in the area we do because it’s easy to find fresh seasonal produce that is locally grown. Purchasing locally grown food helps support our own farming community and therefore helps to support our own local economy.

If you have yet to attend a local farmer’s market, add that to your bucket list. It is such a fun way to spend time with your spouse, friends, or kids and there is nothing quite like meeting the farmers themselves and picking up produce that was sometimes harvested just hours before the market. This is the easiest way to incorporate seasonal local produce into your meals.

Here’s a list of some spring (March–June) produce to keep in mind when planning out your meals and recipes

• Apples

• Apricots

• Asparagus

• Avocado

• Bananas

• Broccoli

• Cabbage

• Carrots

• Celery

• Collard Greens

• Garlic

Asparagus Gruyère Tart

Since asparagus is in season and plentiful at the market right now, I thought I would share a simple, yet elegant asparagus recipe that will excite your palate.

The final product looks impressive and tastes just as good. This asparagus tart is perfect as an appetizer or a side dish with brunch. You really can’t go wrong serving it warm or cold.

You have this nice flaky crust topped with the melted gruyére cheese that brings a nice little nutty flavor, and the asparagus that is lightly seasoned with lemon pepper. It’s perfection!

This dish is easy to make and requires hardly any prep time at all. Enjoy!

stePs:

• Preheat oven to 400º.

• Lettuce

• Mushrooms

• Onions

• Peas

• Pineapple

• Radishes

• Rhubarb

• Spinach

• Strawberries

• Swiss Chard

• Turnips

Make sure to check out my recipes for my Asparagus

Gruyére Tart and Grilled Asparagus and Feta Salad which are both featured in this issue.

• On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and trim uneven edges.

• Carefully transfer the pastry to a baking sheet.

• Using a knife, lightly score pastry dough 1 inch in from the edges to give it a border. This identifies the boundary you will put your cheese and asparagus in.

• Using a fork, poke the dough inside the rectangle at 1/2-inch intervals.

• Bake pastry until golden, about 15 minutes.

• While the pastry is baking, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.

IngredIents:

1/4 c flour, for work surface

1 sheet frozen puff pastry, thawed

2 c gruyére cheese, shredded

1 bundle thin asparagus spears

olive oil

lemon pepper

sea salt

• In a large dish, toss the asparagus with olive oil, lemon pepper, and salt.

• Remove the pastry shell from the oven. (If your pastry swells up, lay a clean kitchen towel over the top and gently press down until it is about a 1/2” tall.)

• Evenly sprinkle with the shredded gruyére.

• Arrange the asparagus in a single layer over gruyére, alternating ends and tips.

• Bake until spears are tender, approximately 15–20 minutes.

• Allow the tart to cool and then cut into squares using a pizza cutter. For more great recipes visit www.divadicucina.com

Grilled Asparagus and Feta Salad

By Rebecca Voorhees - www.divadicucina.com

California is one of the leading producers of asparagus in the United States and a vegetable I grew up eating on a regular basis.

There are just so many ways to prepare this elegant vegetable, but I think my favorite way to eat the lovely green spears is grilled asparagus and feta salad. This recipe is so good that my husband and I will eat an entire batch. So, if you are cooking for more than two people just go ahead and double or triple the recipe. Trust me you will eat it all! Plus, it makes amazing leftovers as a chilled salad.

There is so much flavor in this salad with that char flavor from the grill, fresh lemon zest, and rich creamy feta cheese. It is light and refreshing with that zest of lemon, perfect for spring or summer. We just serve it with a simple grilled chicken breast seasoned with nothing more than salt and pepper and it is the perfect complement. This, my friends, is good eating.

IngredIents:

1 bunch thick asparagus, ends trimmed

3 tbsp olive oil, divided

1/4 tsp kosher salt

1/4 tsp pepper

zest from one lemon

1 tablespoon freshly squeezed lemon juice

1/2 c crumbled feta cheese

stePs:

• Preheat the grill to about 325º.

• Place the asparagus in a baking dish and coat with 2 tablespoons of the olive oil and then season with salt and pepper.

• Place the asparagus on the grill making sure that they are perpendicular to the grates so that they don’t slip through.

• Close the grill and cook for 3 minutes.

• Roll the asparagus over and cook for another 3 minutes.

• Remove the asparagus and transfer to a cutting board.

• Allow the asparagus to cool for 5–10 minutes.

• Cut the spears into 1–2” pieces.

• Place the cut asparagus into a medium bowl and toss with the remaining tablespoon of olive oil, lemon zest, lemon juice, and half of the feta.

• Transfer the salad to a serving dish and top it with the remaining feta and serve warm or at room temperature.

For more great recipes visit www.divadicucina.com

ReverseSeared Steak paired with McConnell estate's Cabernet Sauvignon

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

There’s nary a leaf out in the vineyards, and if there were they surely would have blown away in all these storms. As we cozy up inside by the winery’s fireplace to wait out the rain, we’re craving classic wine pairings that make being cooped up inside worth it—and our estate-grown 2020 Cabernet Sauvignon is definitely worth it.

The latest vintage of our Cabernet Sauvignon spent two years in French and American Oak. The result is an age-worthy, medium-bodied California Cab with medium acidity and a smooth finish. To complement its notes of ripe red fruit and vanilla, we’re preparing the most natural pairing with Cab: Reverse-Seared Steak. Once you try this method of cooking, you may never go back to a different method again! Roasting it low and slow before searing it in the pan allows you to produce a steak with superior browning, even doneness, and juicy tenderness. This is a fool-proof method and creates tasty results every time.

Reverse-Seared Steak

Ingredients

1.5 - 2" thick New York Strip or Ribeye Steak

1 teaspoon Kosher Salt

1 teaspoon Freshly Ground Pepper

1 teaspoon Canola Oil

2 tablespoons Butter

1 clove Garlic, Peeled

1 sprig Fresh Thyme

Smoked Flaky Salt (optional)

Equipment

Instant-Read Thermometer

Rimmed Sheet Pan

Wire Cooling Rack

8-inch Skillet, Cast Iron or Stainless Steel Preferred

NOTE: McConnell Estate's Cabernet Sauvignon is available in our tasting room or e-store.

You can visit our online store by scanning the QR code or through our website www.mcconnellestates.com.

Directions

1. Generously season your steak on all sides with salt and pepper. Place the steak on a wire rack set in a sheet pan. Recommended: refrigerate uncovered, overnight.

2. Preheat your oven to 250 °F.

3. Roast the steak until an instantread thermometer reads an internal temperature to your desired doneness:

Rare - 125°F

Medium Rare - 130°F

Medium - 135°F

Medium Well - 140°F

This can take 20 - 60 minutes depending on a multitude of factors. Let the thermometer be your guide and check often.

4. Remove the steak from the oven and let it rest. Preheat the skillet over high heat. Add the oil and swirl to coat the pan. Add the steak and sear until well browned on the first side (about 2 min.). Flip, then add your butter, garlic, and thyme to the pan. Sear on all sides, flipping and spooning the butter on top and around the steak continuously (about 2 min more).

5. Slice in 1/4" thick slices and sprinkle with the smoked flaky salt (if using).

6. Serve with a generous pour of our 2020 Cabernet Sauvignon and ENJOY!

KeYS TO A GReAT STeAK

• Start with a steak that is at least 1.5 inches thick. Ribeye or New York Strip is best, but a Porterhouse, T-Bone, or Tri-Tip can work great as well. Purchase high-quality beef with nice marbling.

• For even better results, salt the steak and leave uncovered overnight in the fridge. This allows the seasoning to penetrate, retains moisture, and helps with browning.

• Flex your creativity and try different peppercorns! Along with black pepper, try mixing in white pepper for an aromatic and warming addition. You can also use Green, Pink, or Sichuan peppercorns.

Culinary Spring Cleaning

By Cindy Della Monica, Owner, Cheese Central

The action word everyone is using these days starts with a P, but I prefer the less graphic word--cull. Culling your wardrobe, the kids’ toybox, the family bookshelves, pots, pans, and dishes. It seems everyone is divesting themselves of rarely used possessions. Removing clutter makes it easier to clean the house. Organizing the garage allows for an easy location of extension cords, etc. All in all, a very satisfying project… once you get started!

Many households in this country are greatly blessed with abundance, so culling becomes an act of disposability. “One man’s trash is another man’s treasure” … The hope is that we are mindful of the process, giving our excess to charitable organizations for those who need to find a “treasure” to make their lives better. Avoid landfill donations whenever possible! Donate the “stuff,” or the proceeds from your yard sale, and let your soul sing with goodwill while you declutter.

The winter storms this year had inspired me to hibernate with a cup of coffee, or a glass of wine, and perform culinary spring cleaning. My career, as caterer/restaurateur/cooking teacher, has led to my accumulation of 2,500 cookbooks, decades of food magazine subscriptions, and numerous binders filled with the loose recipes torn from print or shared by friends and family. But now I find there are – GASP – too many resources and I really need to cull the excess.

So, I put out for “adoption” some books from my early cooking years, such as the Campbell Soup Creative Recipes cookbook. My decades of food experience includes regularly making scratch soups, like cream of mushroom and meat stocks, so I don’t use condensed cans anymore. But a budding cook will find some wonderful recipes in this book to launch his/her journey into learning kitchen skills for preparing easy family meals. Yup, I cried when this and other of my old-time “book babies” went out the door.

That leads me to the loose papers stacked by my desk, and binders of organized recipes I’ve kept for years. Cringing at torrents of rain and heavy gusts of wind, I scissored out the bits of each loose page that I wanted to keep. I was shocked to learn of my tunnel vision! The recipes that draw me in tend to focus on a specific ingredient (i.e. think lemon, persimmon, pumpkin, tomato, chicken, or CHEESE) or item type (any kind of bread, breakfast, appetizers, savory pies and sweets). Of course, there are others, across the board. I laughed out loud when the bread recipe stack had the exact same recipe cut out three times! I guess that was the Universe telling me I REALLY need to make that yummy pumpkin bread/cake to be served with custard sauce (drooling now).

I am patting myself on the back for tackling that paper stack to store properly in resource binders. As I read the recipes, an ingredient would pop off the page--I had some of that ingredient in the refrigerator, leftover from holiday festivities! Why not try this recipe now? The result? We had a new and delicious dish to brighten that rainy day! AND, it inspired me to “cull” the refrigerator. It is so satisfying combining duplicates of half-full bottles, discarding the last bits and schmears and crumbles of unusable whatever it was. All the little bowls, plates, reusable snap tops, and bottles hit the dishwasher at one time. The by-product? Another culling project completed by emptying the dishwasher and sorting all these little storage containers.

Rosemary-Herb Monkey Bread

Monkey bread is usually sweet, but this one is inspired by a Williams Sonoma recipe. Trader Joe’s has nice pre-made raw pizza dough. Of course, you can use your own homemade dough instead. Note: use a small Bundt pan with a 6-cup capacity, not a standard-size pan.

Ingredients

6 T butter, melted

3 garlic cloves, finely minced

1 C grated Parmigiano-Reggiano cheese

1/2 C grated Pecorino Romano

2 T each minced fresh rosemary, fresh basil, fresh parsley and fresh oregano

1/2 t freshly ground pepper, or crushed red pepper for a nice kick!

All-purpose flour for dusting

2 lb. store-bought pizza dough, at room temperature

Warmed homemade marinara sauce, or jar sauce such as Rago’s, if desired

Directions

Heat oven to 350*. Grease a 6-C bundt pan with PAM, or additional butter. Stir garlic into the butter in a small bowl. (You may need more than this, but start here.) In another bowl, stir together the cheeses, herbs, and pepper.

On a lightly floured work surface, cut the pizza dough into 32 equal pieces. Roll each into a little ball, coat it in the garlic butter, then in the cheese/herb mixture. Place in the prepared Bundt pan. Repeat with the remaining dough balls, arranging them side by side, and then stacking them on top of each other. Cover the pan loosely with a sheet of foil that has been sprayed with a PAM.

Bake until the dough balls are puffed up over the pan and deeply golden, about 45 minutes, removing the foil halfway through baking. Cool for 10 minutes. Invert the pan onto a baking sheet, and remove the pan. Return the bread to the oven and bake until the top is golden brown, about 15 minutes more.

Cool for 10 minutes. No serving knife needed, just rip off pieces and accompany with warm marinara sauce for dipping, if desired.

Family and staff have enjoyed the fruits of my culinary labor since the New Year culling project, and the house has smelled of yummy things I cooked during the winter snap. The cardboard box by my desk is empty--I should recycle it to avoid the temptation to refill with loose recipes. From now on, I will use my phone to snap a photo in a “recipe album” for revisiting later. Less paper, less clutter, easier sharing.

The garage will see me later in the season, when it isn’t so cold!

So, the following recipes are an easy breakfast hack, and a bread recipe, from “the box.” Who doesn’t like egg accompaniments, or warm, cheesy, herby bread? I’ll serve the bread on game day, maybe with some roasted

Bacon-Wrapped Red Potatoes

A simple hack to tackle two breakfast items at a time. No need to tend a potato skillet or fry spattering bacon. Less clean up, too!

Heat oven to 350*. Spray a rimmed baking sheet with PAM. Cut raw bacon slices in half crosswise, and wrap each one around a clean, small, whole red potato (about the size of a tangerine), overlapping the raw bacon ends onto each other. Place seam-side down on the prepared baking sheet. Repeat with as many potatoes as you want to cook, leaving a bit of space around each potato for even crisping. Place in the oven, bake until potatoes are tender when pierced and bacon is crisp. Serve hot next to your favorite egg dish.

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

Potato Candy

By Carole Morris

Okay, I’m going to be honest…mashed potatoes are on the bottom rung of foods I voluntarily eat. But this recipe changes my aversion to mashed potatoes (because you can’t taste them).

Candy that is made from mashed potatoes is an easy and fun treat to create with kids. Watching their faces as they make it (hilarious), then their amazement when they taste it (heartwarming).

This candy is traced to recipes brought to America by Russian, Irish, or possibly German immigrants during the late 18th century. However, there is no concrete proof of the origin.

You can create your own variation to the original recipe, by using almond flavoring or adding peanut butter.

Ingredients

4 C. sweetened coconut (shredded)

4 C. confectioners' sugar

1 1/2 tsp. vanilla

3/4 C. mashed potatoes (cold – potatoes only, do not add milk and butter)

Directions

1/2 tsp. salt

4 Tbsp. butter (softened)

1-pound dark chocolate (candy coating, coarsely chopped)

1. Combine the first five ingredients in a large bowl. Use a 9-inch square pan…line it with foil, then butter the foil. Spread the coconut mixture onto buttered foil in 9-inch square pan. Cover and chill overnight. Cut coconut mixture into 2 x 1-inch rectangles. Cover and freeze.

2. Melt dark chocolate candy coating in microwave (do not boil) stir until smooth. Dip coconut bars in coating; allowing excess chocolate to drip off. Place coated bars on waxed paper to set.

Glazed Ham Meatballs

Ingredients for the meatballs

2 pounds ham

2 pounds ground pork

4 large eggs

1 1/3 cups shredded wheat cereal (crushed)

1 1/2 cups milk

Ingredients for the glaze

3 1/2 cups dark brown sugar (pack down)

1 cup apple cider vinegar

1 1/2 cups water

2 tsp. ground mustard powder

Directions

Preheat oven to 350°F

Use a meat grinder or food processor to grind your ham, make sure it is finely chopped like hamburger.

Coat evenly (with non-stick cooking spray) two 9x13 baking dishes.

In a large mixing bowl, combine the ham ball ingredients (mix together with your hands).

Roll the meat into 2-inch balls, then arrange the ham balls in the pans then set aside.

In a medium-sized saucepan add all the glaze ingredients. Over medium heat bring glaze to a boil, using a whisk to stir until the sugar is fully melted.

Reduce heat, then simmer for 4 minutes (do not cover the pan while glaze is simmering).

Pour the glaze over the ham balls (dividing evenly between the two pans).

Bake the ham meatballs (uncovered) for 70 minutes, until the sauce has thickened and the meatballs are browned.

Kylie & Cody

Photographed by Ashlyn Coleal Photography www.ashlyncolealphotography.com

How did you meet?

We met at Sonoma Raceway, Cody was working there as a firefighter. Since my dad was working too, I was invited to stay and watch the races. One afternoon there was a fun game of cornhole going on. Cody was playing against me. He was flirtatiously trying to knock my bags out of my hand while we were playing, My mom noticed and brought it to my attention. That same evening we both sat under the stars and talked for hours before we both headed to our tents.

the proposal?

Kylie’s family had an annual camping trip to Collins Lake. Since her whole family was there (along with close friends), Cody found it to be the most optimum time to propose. Kylie got convinced to take sunset pictures out on their friend's boat. When they were asked to participate in the sunset pictures Cody got down on one knee. Kylie was 100% surprised and said yes through happy tears.

What is love?

Kylie: Love is when two people share an interest in each other's lives. Sharing some qualities and passions but also having their own identity and hobbies.

Cody: Love is devoting time to put another person's needs before your own. Love is putting my wife and my son's needs before my own.

What do you love most about him?

Cody's best quality is that he has the determination to push through any obstacle, and the willingness to make the house into a home for our family…with my honey-do list. He works his butt off to support our dreams and to be the best dad for our little man.

Love is devoting time to put another person's needs before your own. Love is putting my wife and my son's needs before my own.

What do you love most about her?

Kylie's best quality is being an amazing caretaker for our new baby boy and caring for the house. Her energetic personality balances out my more stoic personality.

When did you know you were in love?

Kylie knew she loved Cody when he would be hundreds of miles away and would have lunch or dinner sent to her work to make sure she and her crew were happy. She knew it was love because even if they were miles apart, he would be there for her.

What did you enjoy most on your wedding day?

We enjoyed having our friends and family there to celebrate our love. They brought fun, dancing, and entertainment.

Love is when two people share an interest in each other's lives. Sharing some qualities and passions but also having their own identity and hobbies.

Kylie can not whistle

Our florals were done by a local FFA Chapter and former students of Kylie’s.

Kylie’s wedding dress was the first dress she ever put on and she knew that was the one.

Kylie’s mom made the groom, groomsmen, ring bearers, dads, and grandpa's vests!!

Honeymoon…we took a “mini-moon” since COVID was still a concern. We had plans to go to Ireland, Scotland, and England, but we decided to wait until things settled down. Kylie got pregnant in August 2021–now we plan to go in September 2024, with our little boy.

love} stories

Photography

ashlyn Coleal photography

Videographer ondeckvs

Venue

McConnell Estates Winery

Caterer

C’s bbQ Catering

Dessert/Cake

kylie’s mom and sister

DJ

groove on Hyde Street

Hair and Makeup all dolled up beauty + bridal

Florist

Manteca FFa Chapter

Brides Dress

Miosa

Bride Brides: Maid

Dresses

azazie in dusty blue

Rings

Brides: kenny g & Company

Grooms: king Will

Cowboy Boots

Shyanne and ariat

Vow Books

ghost House leather

Groom & Groomsmen Pants

Wrangler

-Easy Step by StepUpdate Dining Room Chairs Using Annie Sloan Chalk Paint ©

By David Hipskind, Red Door Antiques

Versatile, easy to use, and fun! Chalk Paint© is for everybodyfrom weekend do-it-yourselfers to dedicated furniture restoration artists.

There's no need for priming or sanding. Just pop open your tin, dip in your brush and apply the paint to furniture. Make sure the piece is cleaned and grease free. A good degreaser is recommended. (TSP solution, Simple Green, Krud Kutter are good examples.)

Getting Started

1. Apply a thick coat of your base color. Chalk Paint Brushes are designed to hold lots of paint to help with this. Leave to dry thor oughly. Apply two thick coats of Chalk Paint'. Brush expressively with a Chalk Paint Brush to create texture. For even more tex ture: when the paint is almost dry go over it again to create more brush marks. Dry with a hair dryer to form cracks.

2. Apply a thin coat of Clear Chalk Paint Wax onto your painted surface using a lint-free cloth or Chalk Paint Wax Brush. Apply the wax in big broad strokes in all directions, then work small areas, if necessary, around moldings or intricate details. Remove any excess by wiping gently with a clean cloth.

Beauty In Imperfection

"I do not aim for faultlessness in my work after seeing the most charming piece of painted furniture I had ever set my eyes on in the doge's Palace in Venice - a captivating decoupage cabinet built in the 18th century. none of it's lines were straight or measured and the paper cut outs were not completely stuck down. It was dark in some places, faded in others, and worn in parts, but the sum of these inconsistencies was a certain sort of perfection."

-Annie Sloan

Helpful Hints - White Chalk Paint Wax can be applied directly onto painted surfaces. Apply Dark or Black Chalk Paint Wax over wet, Clear Wax. Remove any excess with Clear Wax and a clean cloth. For a high-shine finish, allow 24 hours before buffing with a clean cloth.

Wax every part of your piece at least once. Two to three coats will create a water-repellent, wipeable finish for dining room tables and kitchen cabinets.

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

(916) 714-0619

9056 Elk Grove Blvd, Elk Grovewww.thereddoorelkgrove.com

What I’ve Learned About Marriage

Marriage also called matrimony, wedlock, or a life sentence—is a culturally and legally recognized union between people. It establishes rights and obligations between them, as well as between them and their children. Don’t you think legal descriptions always sound really dry and clinical? Anyone who has been married for any amount of time knows that marriage is so much more than a legality.

If we review the scientific evidence on the consequences of marriage for adults there is a broad and deep body of scientific literature that has been accumulating. That data affirms that it is not good for individuals to be alone. In every way that social scientists can measure, married people do much better than the divorced or unmarried… they live longer lives, are more contented, prosperous, and healthier.

One recent study of 17 developed nations found that married persons have a significantly higher level of happiness than persons who are not married. And this is not just a statistical illusion: careful researchers who have tracked individuals as they move toward marriage find that it is not just that happy, healthy people marry; instead, getting married gives individuals a powerful mental health boost.

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

Okay, I’m going to say it out loud AND write it down, “I know a lot about marriage.” My husband and I have been married longer than most people have been alive…52 years together as husband and wife. Really, we both should get an award!

My husband and I know that good communication is the foundation of a strong marriage—this knowledge was gained by being mindful of each other and having painful and honest conversations throughout our marriage.

Additionally, research tells us that children reared outside of intact marriages are much more likely to slip into poverty and they often become victims of child abuse, fail at school, or become incarcerated. Moreover, data shows that children reared outside of marriage are less successful in their careers.

My husband and I have counselled hun dreds of married couples over the years who were having problems in their marriage. One hundred percent of the time (after digging through all the hurt and anger) the problems in their marriage happened because of a lack of communication.

The surface problem may be infidelity, financial problems, spouse unresponsive to sexual needs or incompatibility. However, the root to the surface problem is not being able to communicate effectively. A couple’s inability to communicate will quickly lead to resentment and frustration which then impacts all aspects of their marriage.

My husband and I know that good communication is the foundation of a strong marriage—this knowledge was gained by being mindful of each other and having painful and honest conversations throughout our marriage. Marriage is a lot of work…especially when living and working in a society that believes all things are disposable. Changing marriage mistakes can be hard, but it’s never too late to start the dialog with each other—and it’s well worth the effort to improve and save your relationship.

Historical Landmark Woman's Club of Lodi Built in 1923

By Kathryn Corradi

The Woman’s Club of Lodi has a rich history dating back to the 1880’s. By 1890, many of Lodi’s women wanted a more social club that created a more civic improvement organization that paralleled the City’s growth.

the Club’s first pet projects–with a donation from Andrew Carnegie. It is located at the northeast corner of Lee Avenue and Pine Street. The club bought the lot for $10 in gold from B. W. and Nellie Thayer.

In 1906, the City became incorporated with a total of 2,000 citizens. So, the time was right for 28 ladies who gathered at the Methodist Church Building to form the Ladies Improvement Club–to assist in the progress and betterment of Lodi.

Three years later, in 1909, it was decided the Club could be stronger if it became associated with the State Federation of Clubs (and the membership agreed). It was at this time the ladies also petitioned the Lodi Board of Trustees to place more sidewalks in order to keep their long dresses from the dirt roads.

In 1915, members began planning their own clubhouse. They formed the Lodi Woman's Building Association, Inc. and sold shares. The corporation had 10,000 shares of stock offered at $5 each.

On March 29, 1915, the Woman's Club of Lodi bought the building site. The lot (just a short distance west of the new library building) was one of

Nothing substantive happened for the next five years. Ambitious building plans must have been put off while Lodi endured food rationing and bond drives, men going off to fight in World War I and then the deadly Spanish flu outbreak. Finally, in April 1920, the club was ready to proceed with the building and fund-raising campaign.

In March 1922, the colonial-style building's cornerstone was laid. R. Melville directed the construction and installation of the four tall exterior columns. Jules Perrin did concrete wall and exterior work. Nathan and Dohrman supplied the kitchen, and the furnishings came from John Breuner Company. J. F. Loftus was the painter who applied the light French gray color scheme to the main auditorium and balcony. The auditorium was the largest in Lodi at the time. When completed, the total cost of the structure and lot was $51,000. On May 20th, 1988, the building was officially added to the National Register of Historical buildings.

Soon after the building's completion in March 1923, the Woman's Club of Lodi hosted a three-day convention of 50 clubs from the Alameda district.

Today the Club has over 150 active members who continue to raise funds to support high school scholarships and numerous charities. Portions of the fundraising is dedicated to maintaining this Federal & State Historical Building. Throughout the year they hold fundraisers such as their Mexican Dinner in February, Bunco Bonanza in March, Victorian Tea in April, Wine Tasting event in May, German Dinner in October and close out the year with their large Christmas Boutique held in mid-November.

The members meet the first Friday of every month for a luncheon (which is prepared by the members) and a meeting for $10.00.

A 100th Celebration of their Historical Building will take place on April 1, 2023 from 2Pm-4PM with refreshments served. Please join us in this festive celebration.

Lodi women meeting at the Hotel Lodi in 1919.

T H e B OO k eAT e RS

By: Sunyi Dean

Book Reviews by BRENDLE WELLS

Sunyi Dean, the author of this story, heard someone say that there were no original ways to tell a vampire story any more. In this book she proves them very, very wrong. It’s not about traditional vampires, however. Instead, this is about a group of families who live in isolation and eat books for sustenance, retaining the information that they eat. Every so often, however, one is born with an appetite for something much darker—human minds. Here we have the story of Devon Fairweather, raised on a carefully curated diet of fairy tales, who will be driven to extremes to protect her son, Cai, born a mind eater. Her intense determination to survive and protect under a system designed to crush drives this wild ride of a book, which is oddly, both a Victorian gothic fantasy and contemporary thriller. The worldbuilding is vivid, detailed, and fascinating as are the characters. Touching on the effects of ongoing trauma, misogyny, and the ferocity of parental love this is not a book for all readers. It is however a near transformative and absorbing read that will reward those who check it out. It will leave readers contemplating the contents for days, eager to tell everyone they know to read it. Fans of horror, gothic fantasy, speculative fiction, and those looking for something original, will definitely want to give this a try.

Tor Books, 2022

The Undertaking of Hart and Mercy

Author: Megan Bannen

If you watched the movie “You’ve Got Mail” and thought to yourself, “You know what would make this better? Zombies.” You are in luck, because I have got just the book for you! At the center we have a romance between Mercy, a bright and cheerful undertaker who is struggling to save her family business and Hart, a lonely and curmudgeonly demigod who… well, he basically dispatches zombies for a living. They can’t stand each other, but unbeknownst to them, have fallen in love via letters in which they reveal their hidden selves. All the while there is an ever increasing number of zombies about. Could it have something to do with the evil funeral home chain that wants to crush Mercy’s business? Can Hart put an end to the zombie plague? Can the two put aside their differences to see the person that lies underneath? Will Mercy’s family and Hart’s friends ever stop meddling in their lives? Containing far more emotions than any book with zombies has a right to, this book is an absolute and utter delight of a paranormal romance. It’s fresh, original, funny, and at times wonderfully weird. I should note that more sensitive readers can read with confidence, as there isn’t much action or gore past a few relatively non-descriptive scenes. It’s a tasty treat for fantasy readers and romance readers alike.

Orbit Books, 2022

Hurry, Little Tortoise, Time for School!

Author: Carrie Finison

Illustrator: Erin Kraan

Children's Book Reviews

By JUSTIN AZEVEDO

This is the year. This year, this first day of school, little Tortoise is going to be the first one to get to class. She has her helmet with the racing stripes on, and she’s fueled up with some tasty leaves. Setting off, she’s sure to finally arrive before anyone else. Well, maybe after Cheetah rushes by. Or maybe after Llama, too. Or maybe after Raccoon, or Armadillo, or… Snail, on a scooter? Each friend that passes by urges Tortoise to hurry before she is late, and each time she replies with increasing annoyance that hurrying is exactly what she is doing. When it’s clear she’s destined to be late once again, she gives up in tears… until her teacher,

My Good Man

Author: Eric Gansworth

Mr. Sloth, happens by and reminds her that it doesn’t matter if they’re all early or late, as long as they are there together. This delightful read-together includes fun onomatopoeia to accompany each racing student, and deadpan humor that tickles over and over again as Tortoise “races” to school—one especially clever joke relies on the physical dimensions of the book itself. Underneath the humor is a genuinely sweet parable about both trying your best and accepting yourself for exactly who you are. A heartwarming and laugh-out-loud hilarious picture book, recommended for ages 4-8.

Random House Studio, 2022

Brian Waterson is enduring life as the only Indigenous journalist for a newspaper near the border of the Tuscarora reservation, coerced into writing unflattering stories about his own friends and relations in the crime blotter. But when he’s tasked with writing about the violent assault of an old father figure, left for dead on a lonely reservation road, he is drawn back to his childhood haunts and into the complex and often painful memories of his own upbringing. Growing up in abject poverty, Brian’s unlikely lifeline was the brother of his mother’s one-time boyfriend, who kept appearing in his life when he wasn’t expecting, disappeared when he needed him most, and was waiting for him again at the right time when things came full circle. Told in a series of chronological vignettes that align with the artwork and themes of Rush albums that were foundational for a young Brian, this book connects with the web of Tuscarora characters and stories in Gansworth’s other books. It tells a slow burn of a story that tackles toxic masculinity, complex family relationships, and casual racism, and offers a deeply authentic window into reservation life. The book has an enormous cast of characters and starts at a leisurely pace, demanding patience from the reader that is repaid with a masterfully crafted story with multiple callbacks and just enough resolution to tie the story off while still leaving the reader with plenty to think about. Layered and haunting, and definitely not for the faint of heart, but a powerful and eye-opening read recommended for older teens ages 16 and up.

Levine Querido, 2022

Community Garden Promotes Plants Over Pills

By Douglas Oakley, Kaiser Permanente

A community garden at the Kaiser Permanente Elk Grove Medical Office is helping local Black members explore food-based alternatives to lowering high blood pressure and reversing heart disease.

The four garden boxes are part of a newly created educational program out of the Kaiser Permanente South Sacramento Medical Center called Plants Over Pills that addresses a preference among members to avoid prescription drugs when possible.

“We were hearing time after time that our patients wanted their blood pressure under control, but they did not want to be on medication,” said Kristin Gates, MD. “We are trying to

get people plant curious. We start by just introducing vegetables instead of getting them committed to a full plant-based diet right out of the starting gate.”

Lowering salt intake by eating vegetables and leafy greens in a form that is as close as possible to the way they come out of the ground — not overly cooked, processed, or salted — can help lower high blood pressure and negate the need for medicine, said Dr. Gates. Eating unprocessed fiber, like the greens grown in the garden, can also reduce or even reverse heart disease.

Dr. Gates and her colleague, Leon Williams, MD, started Plants Over Pills after polling about 3,000

Black members during their monthly, interactive House Calls program about health needs. They overwhelmingly heard the desire for getting off (or staying away from) medications.

Dr. Gates and her team care for the garden and host events where Kaiser Permanente members are invited to harvest and take home such delights as Swiss chard, mustard greens,

Photo courtesy: Kaiser Permanente

In September, more than 200 local Kaiser Permanente members came to the Black Health Block Party and cleaned out the entire garden. In addition to vegetables and greens, they got blood pressure checks, made appointments for cancer screenings, received flu shots, and learned how to do the fecal immunochemical test to screen for colorectal cancer.

Another aspect of the Plants Over Pills program is teaching people who have limited outdoor space to grow their own plants in mason jars, said Dr. Gates.

“The whole driving purpose is how we can make it as easy as possible for patients who want to address their health, and specifically address hypertension,” said Dr. Gates. “It’s a long-term strategy. Lifestyle changes like this are not going to be seen in a couple of weeks.”

The garden is a team affair with Drs. Gates and Williams as well as Matthew Fuller, associate medical group administrator, Kristina Somile, a senior operations specialist, and fellow gardeners Jon Oide, MD, and Milin Ratanasen, MD.

Because high blood pressure can’t be felt or seen in the body, many people, and Black people in particular, are resistant to taking medications for it, said Dr. Gates.

“And that creates a barrier,” she said. “But if we can teach them that what goes into their gut can make them healthier, that’s when we can see racial health disparities get reduced.”

Dr. Gates said patients are told they should not stop taking medications without first talking to their doctors. Sometimes there is no alternative to pharmaceuticals “but the idea is to take as few pills as possible.”

“My ultimate goal is we have fewer patients who have hypertension,” said Dr. Gates. “That’s my moonshot.”

Douglas Oakley is a writer, photographer, and copywriter for Kaiser Permanente Northern California communications.

Photo: Kaiser Permanente South Sacramento physicians hope to reduce or reverse hypertension, heart disease among Black members with plant-based diet. The Plants Over Pills team, from left to right: Kristina Somile, Dr. Kristin Gates, Dr. Jon Oide, Dr. Leon Williams (top), Matthew Fuller, and Dr. Milin Ratanasen. (Not pictured: Amy Harbridge)

We were hearing time after time that our patients wanted their blood pressure under control, but they did not want to be on medication. We are trying to get people plant curious.

Do you find it difficult to keep houseplants alive? If so, you're not alone. Many people struggle with this problem, but it doesn't mean that you can't keep your plants alive with some work and research. With the advice, tips, and tricks detailed in this

Choosing e asier, Low-Maintenance Plants to Get You Started

Every plant has different requirements for the amount of light and water needed and the soil type they like. Some plants require a lot of sunlight, while others do better in the shade. Similarly, some plants require a lot of water, while others prefer to be kept on the dry side. If you have a hard time keeping your plants alive, you should have better luck with plants that aren't so strict in their needs and are easier to take care of. Fortunately, you'll have a lot of options. Snake plants, spider plants, pothos, anthurium, succulents, and red aglaonema are just a few examples. But there are dozens of different easy ones to choose from, for whatever look you prefer in houseplants. That's just a small list to get you started.

Proper Lighting Is Crucial, But e very Plant Requires a Different Amount

Proper lighting is also crucial for keeping houseplants alive. Most plants require some sunlight to survive, but too much direct sunlight can be harmful. The same applies to not having enough light; many plants have a general range of the amount of light they need to survive. But some plants are picky and can be very specific in their required amount.

To ensure that your plants are getting the right amount of light, learn the amount they require and place them in a location that correlates with that. Make sure you keep an eye on your plant for signs of too much or too little sun. You can always move them. Everyone should be observant of their plant's health, so they can adjust factors as needed before it's too late for them.

Temperature Is a k ey Factor–So Is k eeping Your Plants Away From Damaging e lements

In addition to light, the temperature is also a key factor in keeping houseplants alive. Most plants prefer temperatures between 60 and 75 degrees Fahrenheit. Keep your plants away from drafts, heaters, and air conditioners, as these can cause temperature fluctuations that can harm your plants. If your plant is in front of an open window, don't open the window when there's a strong breeze outside. These are incredibly common errors, and for many people it can take a while to figure out what's harming their plant.

Making Sure You Aren't Overwatering Your Plants

An important aspect of keeping houseplants alive is proper watering. Overwatering is one of the most common reasons why plants die, so it's important to know when to water your plants and how much water to give them. A good rule of thumb is to wait until the top inch of the soil is dry before watering. When you do water, make sure to give the plant enough so that the water reaches the roots. You should also ensure that the soil is well-drained so water doesn't sit in the bottom of the pot. Otherwise, the roots will become damaged and eventually start to decay.

Using Organic Matter to Maintain Healthy Soil, and k eeping an e ye Out for Pests and Diseases

Another important tip for keeping houseplants alive is ensuring the soil is healthy. While the soil that comes with the plant is usually okay, it's a good idea to add some organic matter, like compost, to the soil to keep it healthy. Lastly, pests and diseases can be a problem for houseplants. To prevent pests and diseases, keep an eye out for any warning signs, such as brown spots, wilting, or yellowing leaves. If you notice any of these signs, take prompt action to prevent the problem from spreading.

To summarize, keeping houseplants alive may seem like a daunting task– but, with the right knowledge and routine, anyone can do it. Make sure you understand your plants' needs by providing proper watering, lighting, and temperature. Also, remember to maintain healthy soil, and keep an eye out for pests and diseases. Once you've established that routine, it will just be second nature to you to keep your plants well cared for.

article, you can achieve beautiful, healthy plants in no time.

Winning With Kris

Written by Justin Pinnell

As dark clouds were growing over Cambodia, the Dim family decided to escape the violence that comes with every revolution. While communism spread its evil wings across the country, four-year-old Kris Dim and his family escaped to the promise of freedom in the United States. The Dim family first settled in Arlington, Virginia. However, after moving around, the family settled in Sacramento. In his early years at school, Kris was bullied for his small stature. Despite this, Kris grew fond of football and worked hard in high school wrestling.

Kris’s interest in bodybuilding grew when he was 14 years old, after visiting the newly opened room “Muscle System.” Kris fell in love with all of the simulators; consequently, Kris’s wrestling exercises took second place to his newly found purpose. The men Kris now looked up to as role models were Kevin Levrone and Lee Labrada. After seeing Kevin and Lee’s posters in the hall, he dreamed of sculpting his body to look like them.

When he began training, Kris was very thin and weighed 98-pound soaking wet. Kris threw himself into his training and soon developed a decent size. The coach, seeing the success Kris was having in a short amount of time in bodybuilding, advised him to start to compete in competitions.

Kris Dim won his first tournament in the junior league, then a year later became the champion of his staff. 1996 saw him achieve another victory at the amateur tournament in California. Preparing for the tournament, Kris worked in two sports nutrition stores. In 1997, he came

on the stage of serious amateur tournaments in the USA (in the middleweight category). In 2000, Kris moved to the light-heavy category and struggled to find success. The dream of a competitive career in the pros began to seem like a pipe dream that he would never achieve.

In 2003, Kris achieved a form that made him the winner of the tournament “Nationales.” His dream became a reality – he became a professional IFBB and received an opportunity to participate in the most prestigious tournaments. In 2003, Kris began a professional ca-

reer; he participated in five tournaments in his first year. In 2004, he competed to take on the competitors at Olympia, the ultimate male bodybuilding contest–he took 12th in the contest.

In 2007, Kris faced a challenge primarily out of his control. During training, he suffered a severe heart attack. He was urgently rushed to the hospital and they operated on him immediately. Kris had a congenital aortic valve defect, which had suddenly made itself felt.

blood circulation in the spine stopped, and he lost the sensitivity of the lower half of the body. When he asked if he would walk,

the doctors answered he had less than a 1% chance of regaining his ability to walk.

Additional heart surgeries forced his retire ment. At 45, Kris continues to train and un dergo therapy to help him walk again. Being a man with a fighting spirit, Kris announced his comeback in the wheelchair division. Kris told journalist Ron Harris during an in terview, “I just want to come back and show people that despite the trials and tribula tions you go through and the setbacks that life sometimes hands you, you just have to keep pushing through. It’s not all about winning. If I’m still on this earth, there’s got to be a reason that I’m still here.”

Kris has shown us there is power through adversity. After multiple heart surgeries and becoming paralyzed, he strives to push past it all and win. In 2019, he won 2nd place in the Arnold Sports Festival Men’s Wheelchair division.

Outside his bodybuilding career, Kris has found great success in love and business. Ten years ago, Kris met his true love, Jill Johnson

and together they started Total Sculpting of Elk Grove. In their business, they work together to promote healing and wellness to help others achieve a positive body image. Kris continues to spread positive growth through adversity on his podcast “winning with Kris Dim” on Spotify and YouTube. You can also follow him on Instagram @krisdim_ ifbbpro.

“Smile more today. Life is too short. Be grateful for being alive. Remember, someone out there has it worse than you. Have a fantastic day.” Kris Dim

k ris has shown us there is power through adversity.

After multiple heart surgeries and becoming paralyzed, he strives to push past it all and win.

Stop Colds and Flus Fast!

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

elderberry Reduces Duration and Severity of Colds, Flus, and Other Viruses

Elderberry (Sambucus nigra), also known as Sambucus, is an incredibly effective antiviral and antibacterial medicine supported by real-world use and clinical research. Elderberries are dark purple due to their high levels of anthocyanins, beneficial compounds that bind to viral proteins and prevent them from entering host cells. Elderberry compounds also activate phagocytes (specialized white blood cells) to move into action and stop viruses.

Previous cold and flu research has shown that elderberry reduces symptoms including headache, muscle aches, cough, and runny nose by 50 percent and cuts recovery time in half, too.

If you travel, elderberry is a must. One wellpublicized study in Australia found taking elderberry while traveling has a great impact on staying healthy. In this case, 312 passengers flying from Australia to overseas destinations were studied. Half of those passengers received the elderberry extract I prefer while half received a placebo.

All passengers were surveyed for cold and flu symptoms before, during, and after their flights. Those in the elderberry group fell prey to 50 percent fewer illnesses, and for those in the elderberry group who did get sick, their symptoms were less intense, and their illness was shorter.

Scientific research has found elderberry has strong antibacterial actions against Branhamella catarrhalis, a cause of bronchitis, and Streptococcus pyogenes (group A Streptococcus), a cause of scarlet fever and pneumonia. It also inhibits influenza A and B strains. Elderberry’s ability to strengthen immune responses also makes it a contender for reducing COVID-19 symptoms and speeding recovery.

V ITAMIN A for Antibodies and More

Vitamin A, especially in the retinol form, moderates the activity of key immune system cells—macrophage and natural killer cells— when we are especially vulnerable to bacterial or viral attack.

You need vitamin A for strong antibody actions, B and T-helper cells, and the regeneration of mucosal epithelial cells as a barrier against infection. Chronic vitamin A deficiencies early in life can affect lung structure and predispose you to respiratory illnesses. But overall deficiencies at any point in your life mean your immune responses may not be strong and your reactions to new viruses could be severe.

Vitamin A is also involved with the way cells communicate with one another. Some researchers have stated a breakdown in that process due to vitamin A depletion is one factor behind COVID-19 severity, including the intensive inflammation that makes the disease so dangerous.

V ITAMIN C Strengthens

Your Immune Response

Vitamin C is probably one of the best-known immune boosters, and for good reason. Taken as a preventative nutrient, Vitamin C may reduce the occurrence of colds by as much as 50 percent. Vitamin C also appears to have a natural antihistamine effect and alleviates allergy and other respiratory symptoms. Vitamin C fuels phagocytes and neutrophils that protect you against microbes and damaging stress to your cells when your resistance is compromised. In fact, vitamin C even supports you before bacteria and viruses enter your body by enhancing the epithelial layer of your skin. Understandably, vitamin C has been on the radar as a nutrient to battle COVID-19, as well. It is key to take vitamin C regularly because the body uses it up fast when you have a cold or flu.

Vitamin D3 – A Perfect Fit for Immune and Autoimmune Conditions

Vitamin D3 has a well-deserved reputation as an immune-strengthening nutrient. It makes you less susceptible to allergies, respiratory ailments, and viral infections. One review found each significant increase in vitamin D dosage was associated with a seven percent lower risk of infection. And, if you are infected with a virus, vitamin D3 can keep your symptoms from becoming too serious.

In one case, a placebo-controlled study found high dose vitamin D helped clear COVID-19 in those who were mildly symptomatic or asymptomatic. Other clinical work early in the pandemic found deficiencies of vitamin D put individuals at a 6-fold higher risk of ventilation and almost 15-fold increase in mortality.

If you work indoors or live in a northern climate, it is very likely that your levels of vitamin

Terry's Bottom Line

D are low. Genetic predispositions and absorption issues may also leave you low in this vital nutrient.

Another challenge in keeping vitamin D levels strong is the use of cholesterol-lowering drugs. Cholesterol has many beneficial roles in the body, and one of them is making vitamin D. So, even if you’re getting a lot of sun, taking a drug that greatly inhibits cholesterol can also set you up for vitamin D deficiency. And that can have serious consequences; one review found that about 41 percent of deaths from respiratory diseases were due, in part, to low vitamin D levels.

Fortunately, you can boost levels of vitamin D quickly to respond to colds and flus by supplementing with vitamin D3 in the cholecalciferol form, the same form your body uses after converting sunlight into vitamin D.

Zinc – Required for White Blood Cells and More

Zinc is a requirement for your T-lymphocytes (white blood cells) that fight immune threats, and helps your immune system learn to stop bacterial infections or novel viruses it has never encountered before.

Additionally, zinc disrupts the activity of proteases, enzymes that break down proteins into amino acids that a virus uses to build more versions of itself. Because we generally have more proteases working in the upper respiratory system (and elsewhere) than we have natural suppressors that guard against viruses, getting zinc in the early stages of illness can stop it from taking hold and lingering.

In fact, researchers pooling the results of three clinical studies found that zinc reduced the duration of cold symptoms by 42 percent compared to a placebo. The timing of zinc intake is critical. These same researchers noted you need to supplement with zinc at the first sign ofsymptoms for strong results within the first 24 hours.

Nobody ever wants to get sick from a cold, flu, or other virus. But if it does happen, we all want to reduce symptoms and recover quickly and get back to enjoying life. And for that, I recommend a combination of elderberry, chelated minerals, and bioavailable vitamins three times daily for 3 days:

• Strengthen Your Immune System

• Prevent Respiratory Infections

• Reduce Symptom and Promote Quick Recovery

• Fight Viral Illness

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.

If you travel, elderberry is a must. One wellpublicized study in Australia found taking elderberry while traveling has a great impact on staying healthy.

Selenium - The Smart Mineral for Your Immune Response

Selenium is an exceptionally potent immune-building nutrient, signaling the body’s own defenses against bacterial or viral invaders. Clinical research has found deficiencies create a number of problems: higher C-reactive protein levels, lymphocyte imbalances, lower antioxidant enzyme activity, and reduced respiratory responsiveness. As an add-on therapy for treating viral and bacterial infections, selenium can also be used to fight influenza A and appears to stop, or at least slow down, more contagious viruses as well. Selenium status may also determine susceptibility to COVID-19; studies show the lower the levels of selenium, the higher the risk of infection.

Selenium and zinc have synergistic actions in the immune system. A lack of either mineral can lead to increased oxidative stress, more inflammation, and out of balance CD4/CD8 lymphocyte ratios— contributing factors to the cytokine storms so prevalent in serious COVID-19 cases and other serious respiratory conditions.

Strengthen Your Defenses and Stop Viruses Fast

I think we’re all aware of how important it is to keep your immune system strong. If you start to notice symptoms of a cold or flu, the sooner you can get these nutrients on board, the better. The ingredients I’ve discussed here boost your defenses and can make the difference between suffering from bacterial or viral infections or stopping them in their tracks—fast.

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.

Hold Each Other Tight

By Anna Osborn, LMFT, Relationship Therapist and Coach

I bought my son some cool new shoes last week. Which may not sound like the biggest deal in the world, but it was for my kid. You see, my kid could care less about what he wears. If it’s clean(ish) and it fits, he’s pretty much going to throw it on.

Like most kids, he wears his shoes into the ground and I have to convince him that even though they still ‘work’, it’s time to get new ones (when you can see his socks coming through the holes on the front of the shoes).

Well this time when we went shoe shopping he found some ‘sick’ ones. And if I’m still relevant in any way, that means pretty cool in 11 year old boy talk. He was excited and I was happy to get them for him.

On the drive home, he asked me when he could wear these shoes, to which I replied, “whenever you want”. He got sort of quiet, and said, “um Mom, these are really nice shoes, are you sure?”

And I said “Son, wear the shoes whenever you want. Don’t keep them in the box or wait for a special occasion. You love the shoes, right? So you wear them whenever you want.”

You see, I don’t have a long list of rules I live by, but one of them is to absolutely, without a doubt, wear the good shoes. Drink the good

wine, burn your favorite candle and don’t hold onto gift cards to use ‘someday’. And to certainly, always, hold each other tight.

I’ve had too many reminders these last few months of just how precious and unpredictable life is. If there is anything I want to practice in my own partnership, it’s to lean into the good stuff and hold each other tight.

Because when you save all that for ‘someday’, you might get it prematurely robbed from you. Waiting for the right moment to forgive, to move forward, to heal, to love and to even wear the cool shoes, means you might just miss it.

Last Christmas I gave a dear friend her favorite blend of coffee, and she told me she just couldn’t wait to find just the right moment to use it. Nooooooo!! I wanted to scream. Don’t wait. Brew it now! Because first of all it’s simply a pound of coffee, not a pot of gold, but more importantly, don’t wait to do (or drink) something you enjoy. Life is simply too short to store things up for later. And that is true when it comes to sweet treats, smelly candles and relationships.

We all know that you shouldn’t store up resentments and anger. But do you also remember that it’s important to not store up IOU’s for the “I love you’s” and the “I’m sorry’s” in your life.

I know that life comes with limits and we can’t be in full selfindulgence all the time. But, I also believe that when it comes to doing what we enjoy and spending that time with those we love, it should always be abundant. For the majority of us, decadence doesn’t even look all that decadent. It might even look pretty simple. And simple is okay as long as you’re letting yourself enjoy what you see as the good stuff in life and your relationship. Decadence may be as simple as slowing down to cook your favorite recipe together. The one that takes a little bit more time but is always worth it. It might look like taking the time to call a friend that you haven’t heard from in a while, instead of putting it off one more time. And for me, splurging looks like buying Justin’s dark chocolate peanut butter cups instead of Reece’s…because they’re just so much better.

I don’t know what decadence looks like in your own life, but what I do know is there is no time like now to..

Hold each other tight.

Hold each other close.

Say “I love you”.

Say “I’m sorry”.

Forgive and move forward.

Don’t wait for someday and absolutely… always, wear the cool shoes!!

Until next time,

A

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.

Waiting for the right moment to forgive, to move forward, to heal, to love and to even wear the cool shoes, means you might just miss it.

An Americana Roadside Attraction

Pollardville

By Louis Silveira, Elk Grove Historical Society

If you grew up in this area, you have heard of or been to Pollardville. It was a great place to bring the kids during the day and many of us enjoyed the dinner show in the big Mississippi Paddle Wheeler Theatre in the evenings.

Pollardville was a small roadside restaurant attraction along the east side of Highway 99 (between Lodi and Stockton) that no longer exists.

Originally, it was established at the Red Gate Farm in Castro Valley, California in 1944… as the Chicken Kitchen restaurant. Mosher Slue moved it to the west side of highway 99 in Stockton in 1946. When fire destroyed the original Polynesian-themed restaurant on Pacific Avenue in Stockton, it was moved to the east side in 1957, and was developed by Ray and Ruth Pollard and became the “Chicken Kitchen and Palace Showboat Dinner Theatre” surrounded by a ghost town.

It was hard to miss the big chicken on top of the tall tower as you drove past. At the bottom of the tower was the “Chiggen” (nickname from chicken), an old oil-burning 0-4-0T standard gauge train engine (SCPC 2). You couldn’t miss it. The site included a little ghost town that had its own sheriff. He roamed the town (with other local actors) and had various western dramas they acted out on the streets throughout the day. Besides the Chicken Kitchen Restaurant, the

main feature was the Showboat Dinner Theatre, where you could reserve a table and watch an old vaudeville revue, or an old fashioned melodrama where you could hiss and boo. Later they had murder mysteries where guests tried to figure out which other guest was the murderer.

I believe most of the actors were local citizens and volunteers. But every town has its characters and Pollardville definitely had one in Sheriff John Hoffman. Neil met Sheriff John at Big Oak Ranch frontier town in El Cajon, California and offered him a job in the Ghost Town–he was there from 1963 until his untimely death in 1979. He died in his Ghost Town apartment over the showboat theatre (of an apparent heart attack) with his boots on and his guns hanging over the bed stead.

Pollardville flourished at one time, but I am sure over the years it was harder to maintain. Interest slowly declined and it ceased to exist around 2006.

The Pollardville Palace Saloon closed its doors on March 31, 2007, and the Chicken Kitchen Restaurant closed on April 1, 2007, (with a

Photos courtesy of Elk Grove Historical Society

Street actors

closing ceremony).  The 1870’s era Jamestown jail was dismantled, moved, and reconstructed somewhere else. The Sonoma Area Foundation and the Irving J. Symons Foundation were key in its relocation.

After the attraction closed in 2007, it took three years before demolition started in the early morning of April 13, 2010. You can still see remnants of the Americana, but it is pretty much gone. Rest in Peace and Thank You for the memories.

After it closed, one long time guest wrote,

I really miss the food...unique chicken. I wish somebody would purchase the recipe and open up another restaurant. Sad, another Highway 99 roadside attraction gone...We used to go to Pollardville Chicken Kitchen many a Sunday afternoons out on Highway 99. Attached to the back of the restaurant was a hometown spun ghost town. Looking back on it as a kid I thought the place was the size of an actual town, but now I realize it was probably five or 10 acres.  It was complete with a small train, picnic grounds, jail and even the world's smallest post office… if I remember right. During the 80's, the place was downright busy...it always seemed like there was something going on, some shop that was selling something or a "gunfight" after lunch. It was something straight out of the Route 66 book...pure Americana. I don't think you would get anything close to it today– if you tried to start it up yourself.  It's another relic of

a different time and a place, that I will have fond memories of forever.

Another says, I miss this place.  Pollardville was a destination of my family almost every Sunday after church, when I was growing up.  If I finished my meal, I got to 'explore' the ghost town.  I loved the train, the picnic area, the 'gold mine', the pond with the ducks, the gunfights on Main Street, the different vendors, the old jail and post office.

S O , WHAT HAPP e N e D TO TH e “C HIGG e N ?”

Built in 1909 by H. K. Porter, this oilburning 0-4-OT standard gauge tank engine served the Santa Cruz Portland Cement Company #2 in Davenport, California as a materials hauler. It has had a great history and has now been restored to its original vision.

It was sold in 1949 to the Bechtel Kaiser Rock #2 that was used in switching hopper cars in Oroville, California.

In 1967, it was then sold to Ray Pollard where it remained stationary for 30 years to help promote Pollardville, a fried chicken restaurant and tourist attraction until it was sold to Efstathios I. Pappas in 2006.

Efstathios, or Stathi (as he was affectionately known,) had a long history in connection with the railroad.

The Chiggen was stored indoors at the Northwest Railway Museum in Southern California, then moved to Washington State where restoration began in 2009 and completed in 2013.

First the boiler was sent to Washington for restoration then the entire chassis followed.

In May of 2020, it was rolled on to a flatbed construction equipment-hauling-semi and brought to Sacramento and was temporarily displayed at the California State Railroad Museum.

The locomotive is available for rent and special events and for use on your railroad. Last we heard the SCPC 2 was headed back to the California coast for a visit at the California Western Railroad in 2022. The Chiggen has been welcomed to the Redwood Route for the summer. Weekends in August and September we'll be running this historic steam engine for a one-of-a-kind journey through the redwoods.

L OCOMOTIVE S PECIFICATIONS

Built August 1909

HK Porter builder number 4390

0-4-0T

saddle tank with rear oil bunker

46" drivers

15 x 24" cylinders

175 Boiler Pressure

87,000 lbs. in running order

18,500 Tractive Effort

4.9 factor of adhesion

Information obtained for this article is from many online sources

Souvenir Postcard

Photos on page 64, top, left to right: Lindstrom, Sheriff John, Mark Tierney, Fast Fester or" Fat Fester" as Sheriff John nicknamed him (his real name was Eugene Mecum), an unknown gunfighter, and fast Fester's daughter posing in front of the General Store. The original Pollardville Palace Players in a cast photo from the Palace's first production, "The Man From Arizona."

Sheriff John Hoffman