The Current July 2016 - The Eat Edition

July 2016

the

EAT

Edition printed on recycled paper

july 2016

mega

BITES

veggie

FIX

food

4LIFE

growing

pop-up

CULTURE

COMMUNITY the current

sweet

CELEBRATION EAT AN APPLE

by Jimi LaRock 1

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Contributors Publisher Roger Coover Advertising Director Deitra Kenoly

Bites

Editor Karen Bakhtegan

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

Cover Artist Jimi LaRock Graphic Artists Jason LaMasters Jason Ente

— Luciano Pavarotti

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ho d o e s n ’t love food? Imagine any celebration without the buffet table, birthdays without cake, summer without salads and fresh juicy fruits, winter nights without hot chocolate and giant cinnamon rolls. It is simply too frightening to think about.

Food brings us together as families around the dinner table, with friends in celebration, and in simple everyday moments.

Even a sweet or savory aroma can bring on a flood of pleasant nostalgia.

Account Specialist Liz Saldivar Social Media / Event Specialist Lina Tirre Writers Charleen Earley Kate Fogg Joe Goldeen Middagh Goodwin Bob Highfill Melissa Hutsell Mike Klocke Howard Lachtman Leah Myers Harry Pacheco Ashley Pham Susan Michener Spracher Jennifer Torres

San Joaquin County has always been abundant with agriculture, and as of late, it is also rich with very creative people starting up unique businesses and organizations revolving all around food. It seems we have more dining options than ever before, not to mention access to quite a wealth of resources for healthy choices.

Photographers Mike Klocke Lina Tirre Rich Turner The Current wants to become your voice.

Do you have something to say? Are you a writer?

An armchair columnist? A blogger?

Let us not forget that we are also rich with generosity and with local people giving of themselves to help others who are less fortunate. From feeding the homeless to educating and providing healthy options to families, where there is need you can always find local people willing to step up and offer a helping hand. Generosity is our most precious resource, and our cup runneth over!

Are you an entrepreneur? An inventor? An innovator?

An artist? Are you paying it forward?

Do you know of a hidden gem or an unsung hero whose story needs to be told?

We want to hear from you and we want to include you in upcoming editions.

Email: thecurrent@recordnet.com Follow us and share your photos and messages Instagram–thecurrentsj Facebook–The Current San Joaquin Twitter–@thecurrentsj

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$5 value

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local community health food store and center, we carry the largest selection in the Stockton metro area of: Nutrition Consultations & Customized Eating Plans designed to achieve your personal goals & health needs.

MAKE YOUR APPOINTMENT TODAY!

Our friendly, informative staff can help you find the best products for your needs.

We only carry carefully researched products.

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eat ......................................... 09-29 -pop-up culture -growing community -quarter on the mile -veggie fix -smokin' the competition -sweet celebration -getting fresh -the triple d-list

word on the street ............. 30 -favorite local restaurant

vitals ..................................... 32 -food4life

new kids on the block....... 35 -house of ice cream

vines ..................................... 36 -wine & food pairing

fur ......................................... 38 -helping paws

get out ................................. 41 -local events

the campus ......................... 42 -mega bites

my generation .................... 44

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-selfies

book nook........................... 46 -summer reads

postcards from the delta .. 48 -chasing the moon

i am current ........................ 52 -stefanie poteet

artbeat ................................. 54 -george brais

the undercurrent ................ 56 -symbolik -the great con game -steve spiffler -the nightcrawler: garlic brothers -eddie angel

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Prizes for winners in multiple categories

I L I F H F O C OK

#1 BEST CHILdI

awar

CO

at the

STOCKTON AUTO SHOW!

Lina Tirre 209-470-8925 etirre@recordnet.com

SATURDAY, OCTOBER

22ND

Sampling of Chili included in Auto Show ticket price For full rules, more info, or to register contact:

San Joaquin County Fairgrounds 1658 S. Airport Wy • Stockton events

contact our specialists

209.943.8585

Liz Saldivar The Current lsaldivar@recordnet.com Outside Print and Digital Specialist

Lina Tirre Current Events Live etirre@recordnet.com Event Specialist Social Media

events

Get The Current delivered to your home the fourth Sunday of every month by subscribing to The Record.

Go to Recordnet.com to get your subscription started. ~or~ Pick up a free copy of The Current sponsored by Big Valley Ford starting Thursday, June 30th at any of these local businesses: Black Rose Tattoo 237 E. Miner Avenue Stockton Brannon Tires 4905 Claremont Avenue Stockton Canepa’s Car Wash 6230 Pacific Avenue 642 N. Hunter Avenue Stockton

Downtown Stockton Alliance 125 Bridge Place Stockton Friends of the Library 1724 W. Hammer Lane Stockton Green’s Nutrition 1906 Pacific Avenue Stockton

Canepa’s Lube & Oil 6220 Pacific Avenue Stockton

Humphreys College 6650 Inglewood Avenue Stockton

David’s Pizza 1744 W. Hammer Lane Stockton

iKutz Barbershop 2420 W. Turner Road Lodi

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Infusion Playhouse 306 E. Main Street Stockton

Millie’s Art Korner 229 E. Alpine Avenue Stockton

Kings Card Club 6111 West Lane Suite 103 Stockton

Mr. D’s Pizza 122 E. Oak Street Stockton

Mexican Heritage Center 111 S. Sutter Street Stockton

My Partners Furniture 113 W. Harding Way Stockton

Meyers Optical 858 W. Ben Holt Drive Stockton

Stockton Convention & Visitors Bureau 125 Bridge Place Stockton

Midtown Creperie 3311 Pacific Avenue Stockton

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Stockton Indoor Sports Complex 3251 N. Ad Art Road Stockton We Play 3252 Tomahawk Lane Stockton Wine & Roses 2505 W. Turner Road Lodi

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Pop Culture up

up

p o P ulture c july 2016

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nt terfro a W e ts lik Even s and The ve starty gi Frida ARKET to test M t K iy et STOC opportun ess mark in he ups t e the bus itting to  v m i n. dr e com nt locatio r o f e e b man a per

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photos by Lina Tirre

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tockton native Paul Spaulding has created the city’s first vegan food company. “Our new company was started to give the vegans and vegetarians who reside in the Stockton area a place to finally eat without any worries and judgement.”

Nirvana’s Vegan Sushi is a start-up company and they do not yet have a permanent location.

However they are looking at possible locations in downtown Stockton and have “no interest in locating elsewhere.” For now you can find Nirvana’s every Friday at Waterfront Fridays. The weekly event, which is held at the Brick & Mortar building, hosted by the Downtown Stockton Alliance, was designed specifically for start-ups like Nirvana’s so that they can get their businesses moving in the right direction before committing to a permanent location.

Nirvana’s menu will be forever growing, but for now they serve fruit sushi, gourmet salads and fun, creative cookies.

“Our vision for Stockton and our community is simple: serve healthier choices of all kinds of mainstream foods and deserts, while giving back tenfold to the children in downtown Stockton!

Nature-based.

Local-based. For your taste.

You can find N i r v a n a ’s on all the social media outlets by searching nirvanas209.”

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ATANG Traditional Filipino food served with passion

by Charleen Earley

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ob Menor believes that some things in life choose you instead of the other way around, which is why he’s a chef today – and runs his own foodie pop-up called ATANG. A chef by day at Papa Urb’s Grill in Tracy since 2014, Chef Rob switches gears every Friday by running his own business at the Brick & Mortar and Janet Leigh Plaza in downtown Stockton at Waterfront Fridays from 3 p.m. to 7 p.m.

Cooking since age five, and growing up on the south side of Stockton since age three, his specialty is authentic, traditional Filipino food.

“ATANG is a Filipino term that means ‘offerings.’ It’s based on the tradition that before you take your food, you first make an offering to your ancestors,” said Chef Rob, who considers himself mestizo – half Filipino and half Hispanic.

A graduate of Edison High School, his food embodies a social dimension.

“Our slogan is high-quality and struggle-affordable,” he said. “Our philosophy is to keep the whole community in mind with our food. No matter your status, everyone has a right to a certain quality of living, everyone should be able to afford that – and that includes food.”

The dishes he creates, which run $3 to $10, might be difficult to pronounce, but are easy on the palate, such as Kilawen (pronounced kila-one) prepared with fish, ceviche-style, or prepared with goat, which is grilled and marinated in a vinaigrette with ginger and red onion, served either by itself or with rice.

Gulay is a stir-fry mix of vegetables typically grown in Filipino homes, including sitaw (long beans), kamote (sweet potato leaves), kangkong (water spinach) and cherry tomatoes. The dish is stir-fried with patis (shellfish extract) and soy sauce.

Serving traditional Filipino dishes at his pop-up is important to Chef Rob and his customers.

“For many, it’s their first introduction to this food and they are satisfied with it, but for others it’s a re-introduction to it and they say, ‘oh man, I have not had this in years,’ or ‘that’s how my grandma used to make it!’” said Chef Rob. “It’s something you don’t see anymore,” he added. “It’s a tradition and I want to keep it alive.”

ATANG can also be found every third Saturday at The STOCKMARKET in downtown Stockton on East Weber Street from 10 a.m. to 4 p.m., where visitors enjoy the best Stockton has to offer through artisan goods, food and music.

Rob, who studied at Le Cordon Bleu College of Culinary Arts in Chicago, and Northern Illinois University, wants to help others.

“I want to continue to help Papa Urb’s Grill build their brand, as well as my own. If it wasn’t for this father and son (Audie and Alex Urbano), I wouldn’t be able to do what I’m doing,” said Chef Rob, who also owes gratitude to his sous chef Chelley Dimasaca, networker Joe Belasco, and John Thomason, in charge of media arts.

Visit him on Facebook at https://www.facebook.com/atangcrew209

Tirre y Lina b s o t pho

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g n i w o r g Boggs Tract Community Farm – Growing a Future for Families

by Susan Michener Spracher At first glance Boggs Tract Community Farm may look small, but to those working the land and the families in the surrounding community, the impact is big. Executive director Jeremy Terhune thought it would be, when the farm launched in 2010 as an experiment in social entrepreneurship. His 4-year service as a Peace Corps volunteer in Panama revealed the benefits of community members coming together to create their own good. Terhune felt his hometown was a perfect place to bring the concept of community supported agriculture and the farm saw its first harvest in 2011.

Currently 26 families are participating, with a waiting list of 5. For a $40 investment they receive a 20 by 20-foot plot, compost, seeds, tools, water and education. Terhune says it’s important to serve the neighborhood that the farm is located in, but there are no geographic or income restrictions on who can participate. In fact the group ranges from those with very low incomes to others that could well afford their own small farm. “There’s all kinds of reasons why people need to get out and garden. It’s neat to see the different conversations taking 14

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place on the farm,” said Terhune. He sees the goals of the project blossoming; improving people’s lives, changing eating habits, “People that grow more vegetables, eat more vegetables,” and the transmission of cultural heritage and values with multiple generations working together to learn how to grow things. An educational area provides the opportunity for neighborhood kids to be outside and attend a summer camp and the potential to start a 4-H group in the future. Terhune estimates that 150 families immediately benefited when the farm began, and since then, 2,000 people have been indirectly impacted by coming through the farm, eating produce, making a connection or learning something.

Production on the farm is robust, with seasonal fruits and vegetables grown with row crops and fruit trees. “If you can grow it here, we try to produce it,” Terhune says. Everything is grown using California Certified Farming Standards with only organic compost and composted water hyacinth.

There’s also fresh eggs, and honey produced from the farm’s own hives. Looking forward to next year, the farm will see the addition of free-range chicken, something that’s not been available in this area.

Fresh weekly produce delivery is available by subscription. For a cost of $60 per month, the farm sends fresh eggs and 6 to 8 fruits and vegetables grown locally and without pesticides, along with a recipe on how to prepare them. Terhune suggests that the best way for the community to support the farm is to be a customer. In addition to individual subscriptions, businesses can make a monthly donation to a Community Dividend program that sends neighborhood families a free box of produce.

The farm is but one project under the PUENTES umbrella, a nonprofit dedicated to the education and motivation of at-risk communities to break cycles of food insecurity by providing the opportunity to grow their own healthy food.

A Natural Urban Agriculture, or Nerbaculture, apprentice program is available to provide training in techniques and practices of ecologically sustainable farming, as well as management and business skills in order to transform participants into urban farmers. PUENTES also maintains a year-round community garden at the San Joaquin County Fairgrounds.

For more information on the Boggs Tract Community Farm and PUENTES, visit puentesca.org

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Quarter

on the Mile

by Harry E. Pacheco

Midtown Creperie & Café

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atthew and Melissa Grizzle have been happily married for 12 years. They also happen to have one of the hottest restaurant establishments in Stockton, located in the charming Miracle Mile District. Their award-winning food not only speaks to the care and love that they put into it, but is a clear testament to their commitment and love for the city of Stockton. Their journey leading up this point has been remarkable.

You wouldn’t know by talking to them that a mere six years ago, the couple both had full-time jobs. Their journey to ownership of Midtown Creperie & Café began when Matthew caught wind of the news at the Stockton Ambassador meeting that Taste of Brittany Creperie might be closing its doors permanently. As soon as he heard the news, he felt that he could turn this sad event into an amazing opportunity for Melissa and himself. In his excitement, he called Melissa for lunch that same day and shared with her his desire and vision to keep a crepe restaurant in town. Deep down in their hearts, they knew Stockton would have a hole without it, but they were not sure this was something they could do. Their backgrounds and professional experiences were far removed from restaurant ownership or culinary arts. At that time, Matthew was a successful technology and commerce entrepreneur managing several business ventures, while Melissa worked for The Record newspaper as an account executive. Owning a restaurant during an economic decline had been the last thing on their minds.

However, their love for food and for Stockton eventually led them to take the plunge into this new adventure. They immediately got to work. The unfortunate closing of the previous establishment may have been a sad ending, but it was also an exciting new chapter for the new kid on the block, Midtown Creperie & Café . The couple

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s n a e l r O w e N e c n e i r e p Ex n o t k c o t S f O t r a e H e In Th offered former Taste of Brittany server Rebecca Gaston and former cook Baltazar Avendano the opportunity to join them in this amazing journey to make Midtown Creperie & Café one of Stockton’s best restaurants. Rebecca and Baltazar continue to be proud team members to this day.

The main ingredient for Midtown’s success has been teamwork.

Matthew manages the day-to-day operations while Melissa runs the kitchen, as well as their catering business. While they continue to oversee and manage the growth of the business, they believe their success can only be attributed to the engagement of their employees.

The collaborative approach in running the restaurant goes as far as having staff members from all levels pitch ideas in every aspect of the business. They continue to provide support and feedback that help Matthew and Melissa continuously refine and perfect their menu. This approach has helped grow Midtown into a thriving and popular local spot.

The Grizzles’ success has lead to much gratitude for their community and all it has given them. The busy couple manages to give back tens of thousands of dollars to their beloved community through various non-profit agencies here in Stockton. It’s hard to believe that only six years ago, critics were betting that Midtown Creperie’s demise would happen in less than six months. Today, they are in a larger location because the original location could no longer accommodate the long lines forming outside of their door.

Midtown also caught the attention of celebrity food personality Guy Fieri, who handpicked their restaurant for a feature on his hit TV show, Diners, Drive-Ins and Dives. The episode recently aired on the Food Network, but if you missed it, you can catch it when it airs again July 2 at 10:30 p.m., July 3 at 1:30 a.m., or July 8 at 5:30 p.m. Better yet, go visit Midtown Creperie & Café and taste for yourself what all of the buzz is about.

Midtown Creperie & Café

2319 Pacific Ave, Stockton • 209-941-9070 • Open daily: 8:30am – 2:00pm

midtowncreperie.com

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VeGgie

Fix

Avocado fries with sriracha ranch from Midgley’s Public House

by Melissa Hutsell

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ou don’t have to be a vegetarian to enjoy meat-free meals at any of our fabulous San Joaquin restaurants. The possibilities are seemingly endless here in the Central Valley – and with the summer in full swing, there is certainly no shortage of fresh fruits and veggies!

Whether you’re a vegan, pescetarian, gluten-free or just want to reduce your ‘foodprint,’ dietary preferences/restrictions can limit the options when dining out. It can be challenging to navigate meat-centric menus and find few appealing options.

Thankfully, growing consumer demands are prompting restaurants to offer more vegetarian options! Here are a few satiating selections from local eateries:

ve innovative ha s ay w al us en m al on as se Restaurants with Centrale Kitchen and and exciting small plates to try.

Midgley’s Public House (Stockton): The chef’s signature vegan wings are a must-try for omnivores and vegetarians alike! The entirely meatless, buffalo-style wings come complete with a vegan blue cheese dipping sauce. Also highly recommended is the restaurant’s avocado fries, which are battered in tempura and panko, and served with sriracha ranch.

Market Tavern (Stockton): Organic quinoa salad made with dried cranberries, avocado, baby kale, pistachios and seeds. The Tavern’s mac n’ cheese or hummus and flatbread plates are also great fares, too!

Blend Ultra Lounge (Lodi): Spring rolls packed with carrots, bell peppers, parsley, rice noodles, fresh lime and cilantro.

Ethnic cuisine can be particularly vegetarian friendly!

La Playa Taqueria (Manteca): The extensive menu includes seafood options and an allinclusive, incredibly fresh salsa bar! Aside from the taqueria’s generous-sized veggie burrito, the ceviche and shrimp cocktail are impressive.

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Bar (Stockton): Must trys include: Fried Havarti with fruit, berry-jalapeno jam and toasted ciabatta bread.

Grilled artichoke marinated in a house-made cilantro-lime aioli.

Mikasa Japanese Bistro (Lathrop)/Mikasa Asian Bistro and Sushi (Tracy): This is a pescetarian’s paradise! There are also plenty of non-seafood entrees such as agedashi tofu, vegetable teriyaki, spicy garlic green beans, tempura, and yaki udon/soba bowls.

Must try meat/fish-free rolls include Mary’s Roll, kappa maki and futo maki.

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Siamese Street Royal Thai Cuisine (Stockton): Vegetarian options galore!

Just about all menu options – from curry, to noodles, to rice and more – come with your preference of vegetables, tofu, seafood or meat… so there is something for everyone!

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Of course, there are many traditi on with a vegetarian-friendly spin: al favorites Café Aroma (Manteca): The (vegan style) American-food favorite has surely earned the title of ‘Best Veggie Burger’ around. The patty is made from a family recipe, and includes oatmeal, flax seed, walnuts and a combo of seasonings – topped with fresh veggies and even basil pesto!

Burgess Baking Co. (Ripon): Though the eatery’s menu changes frequently, there’s always a selection of meatfree sandwiches, salads, and vegetarian stir-fried rice. It’s best to call in advance!

Midtown Creperie (Stockton): The best thing about crepes is that they can be enjoyed any time of day! The creperie’s savory Neutral Ground crepe comes complete with asparagus, avocado, spinach, onion, sun-dried tomato pesto and cheese. Customers can also build their own crepe, or opt for sandwiches, salads or omelets.

All crepe entrees come with a buckwheat, classic or gluten-free option.

Angelina’s Spaghetti House (Stockton): This Stockton staple offers gluten-free pasta, and vegetarian entrees with meatless sauces, a salad bar and seafood options.

Aside from these mouthwatering meals, there are plenty of reasons to go meat-free, if only for a meal or two! To find more vegetarian-friendly restaurants in San Joaquin and beyond, visit HappyCow.net or VegGuide.org.

The advantages of eating less meat: The American Heart Association states that many studies show vegetarians have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes mellitus, and some forms of cancer. Eating less meat, particularly red meat, is linked to better heart health.

According to the Mayo Clinic, “The Dietary Guidelines for Americans recommends choosing a variety of protein foods, including eggs, low-fat milk and products made from it, beans and peas, soy products, and unsalted nuts and seeds. The guidelines also suggest replacing protein foods that are higher in solid fats with choices that are lower in solid fats and calories. The fats in meat, poultry, eggs and high-fat dairy products such as cheese are considered solid fats, while the fats in seafood, nuts and seeds are considered oils.”

The United Nations Food and Agricultural Organization has estimated that the meat industry is responsible for one-fifth of greenhouse gases – more than the transportation industry.

The website, SustainableTable.org, finds that going meatless once per week can help to curb your carbon footprint – or ‘foodprint’ – and reduce your fossil fuel and water usage. Moderating individual meat consumption can help to cut this dependency.

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’ n i k o Sthme competition

by Charleen Earley

photos

y Rob’s courtes

’ Rub

Smokin

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hat does one do when their BBQ skills are on fire, but the shipping costs for the rubs cost the same as the jar of rubs themselves? They create their own rubs, of course.

It’s what Rob Ryan, co-owner of Rob’s Smokin’ Rub with Scott Berkin, did just under five years ago, and let’s just say, their family, friends and customers couldn’t be happier.

“I came up with my own recipe and handed it out to friends and family,” said Rob, who just turned 57. “I made some adjustments, developed different heat levels, a sweet, hot and smoky-hot to match whatever someone is cooking, and then took it to competitions.”

His winning streak was – and still is – impressive.

Born and raised in Stockton, Rob started with the amateur barbeque circuit competitions locally, then throughout the valley, and to date, has won close to 30 awards, until he decided to take it to a saucier level.

“I started to develop a sauce that would complement my rubs on my ribs, so I came up with what I call a frog sauce,” he said.

Frog came about while he sat in the backyard drinking beer with friends, thinking up a logo and thought, when you put rub on the meat, you rub it and rub it, making the sound frogs make.

“I’m just going to call it Frog Sauce!” he said.

Last year his Frog Sweet and Tangy sauce won World Champion in Louisiana, and he’s got a new sauce in the mix – a sweet chipotle competition blend.

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“It’s the same as the first sauce, only it has a smoky finish without the larger particulates in it that you can’t use in competitions,” said Rob. Ready to swim with the big fish, Rob submitted his application to be on ABC’s Shark Tank, where, if chosen, he can’t wait to pitch his rubs and sauces to the celebrity investors.

His goal is to replace his day job, a heating and air technician in the office, with running his own business.

“I want to follow the Sweet Baby Ray story!” said Rob, whose rubs and sauces are currently sold in 18 different locations in California including Santa Rosa, Sonoma and Ukiah.

His wife Whitney, a kindergarten teacher in Manteca, helps Rob sell his products at fairs, Farmer’s Markets and online through their website.

People love his rubs.

“A guy told me he makes his own rubs, and after tasting mine, said to me ‘now I have to buy yours,’” said Rob. “People tell me it’s the best rubs and sauce they’ve ever tasted.”

His rubs sell for $9.99 and sauces (19 ounces) sell for $8.99, with bulk sizes available for both. But for Rob, it’s not about the money.

“I want to see people’s faces light up when they taste my products!” he said.

Visit him at robssmokinrub.com.

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n o i t a r eb

cel

Story and photos by Lina Tirre

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andy is an international language, something universal that can bring back memories and sweeten anyone’s day! What better way to treat your guests, than with SWEETS? A candy buffet is one of the hottest trends in parties today. It’s a display of themed or color-coordinated candies that are available for guests to enjoy.

It is a beautiful alternative to the usual dessert buffet. It can also be used as an addition to the traditional cake table.

Candy buffets serve many purposes for any type of event: 1.) Décor – incorporating your event theme, colors or event brand into the design make a candy buffet décor you can taste! Whether you are launching a new company, hosting a gala or simply adding to a wedding or birthday party, a professionally designed candy buffet will be sure to WOW your guests.

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Remember, some guests may not favor a particular cake flavor or filling, some may have food allergies – it is always nice to have a fun, unique variety for people to enjoy.

Why hire a professional?

With the help of Pinterest, every task seems like a simple DIY, but certain services are sometimes better left to a pro. Professionals’ years of experience are reflected through their designs and attention to detail. Many people initially think that putting together an over-thetop display is something they can manage on their own, and possibly save money on if they opt to DIY – but more times than not, they have found it is not as easy as placing candy in jars and calling it a day. A professional will personally select each candy and dessert that is included in a candy buffet after meeting with the client and going over their vision, candy preferences, and color options. ▶

2.) Party favors – it is always a kind gesture to provide your attendees or guests with a take-home party favor from your event. In years past people have handed out bubbles, almonds or other seemingly meaningless party favors. With the introduction of the candy buffet, you can now customize favor bags with a monogram, logo, or other personal touch Guests can fill the bag with candy and take it home as a thank-you for attending.

3.) Options – Although cake has always been a staple for celebrations such as weddings and birthdays, recently guests have been shown to favor a buffet of options such as assorted candies, desserts, and other delectable goodies over a standard cake. Incorporating a cake into a candy buffet turns an ordinary cake table into a work of art, showcasing not only the cake, but other fun options.

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Hiring a professional candy buffet service means you can sit back and enjoy your event while they handle the setup, decorating and details of the buffet. There is nothing worse than the stress of driving from store to store searching high and low for purple jelly beans. Who has the time to do that when planning an event? Most colored candy is seasonal, and not likely to be at a local retailer or grocery store, creating a big challenge. Trust your vision to a professional, and remember you are paying for peace of mind and a finished product that will have a polished look.

Lina Tirre is the owner of Unique Events by Lina, a local event-planning company specializing in professional candy buffet design. Lina started her company in 2011 after months of searching for a candy buffet professional in the Central Valley to hire for her own wedding‌ with no luck.

She undertook the task of creating her own DIY candy buffet for her wedding, and soon after received many requests from friends and family asking her to create one for their events. Since 2011 Lina has created hundreds of over-thetop candy buffets and sweet stations for local businesses, and large organizations such as Facebook and University of the Pacific.

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San Joaquin County Certified Farmer’s Market

by Jennifer Torres On a Friday afternoon on East Main Street, customers at the San Joaquin County Certified Farmers Market sampled ripe, red strawberries and sniffed fresh-cut bouquets.

“This is my favorite season, summertime,” says Carlos Dutra, founder and owner of the market. “There’s more to offer. There’s a variety of fruit – stone fruit, cherries, strawberries, blueberries, blackberries. And lots of people.”

In addition to the Friday market in downtown Stockton, the Dutra family manages markets at Claremont and Yokuts avenues, near the Weberstown Mall, and on 10th Street in Tracy.

And the family continues to add to its roster of vendors. New at the markets this year are cheese and fresh fish. As the markets grow, so do relationships among customers and vendors – and their food.

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“We have lots of regulars,” says Dutra, who also grows cherries and nursery plants, which july 2016

he sells at the market. “And, to me, my regulars become a big family. I see them every week, and the days that I don’t see them – because they have a trip or something – I do miss them. It’s really pretty nice.”

According to research from the US Department of Agriculture, the number of farmers markets in the United States grew from about 6,100 in 2010 to about 8,500 in 2015.

“We’ve found that the customers in Stockton and Tracy are very sharp,” says Laurel Jackson of Jackson Farms, a farmers market vendor. “They ask a lot of questions, and they listen to you.”

While most of the market’s growers come from within San Joaquin, Stanislaus and Sacramento counties, Jackson and her husband, Allen, drive up weekly from Kingsburg, in Fresno County, to sell their produce. Specializing in cherries and berries, the Jacksons sell only what they grow themselves, so their season at the market is a relatively short one.

“We have such a wonderful time in San Joaquin,” Jackson says. “The atmosphere of the markets is very family-like.”

Federico Toledo, of Toledo Farms in Lodi, sells a wider variety of fruits and vegetables, but agrees that the warmer months are a high point of the year on the farmers market circuit.

“My table is just beautiful,” he says. “We have tomatoes, jalapeños, onions, eggplant, all kinds of peppers.”

While Toledo also takes produce orders from restaurant chefs, he says he enjoys interacting directly with consumers at the farmers market.

“They like to see what we have, and they want to know what’s coming next.”

San Joaquin County Certified Farmers Market locations: Weberstown Mall Claremont and Yokuts Avenues Thursdays, 8 a.m. to 1 p.m. (through November 17) Sundays, 8 a.m. to 1 p.m. (year-round, rain or shine) Downtown Stockton 400 block of East Main Street (between Sutter and California streets) Fridays, 8 a.m. to 2 p.m. (through October 28) Tracy 10th Street (between B Street and Central Avenue) Saturdays, 8 a.m. to 1 p.m., weather permitting (through November 19)

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photos by Lina Tirre

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the

e l p i r T

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by Joe Goldeen

racking down four mom-andpop Stockton restaurant owners – including one on wheels – after they’ve been featured on national television is no mean feat.

customers. With just 49 seats, Steve Smith said the restaurant is “at capacity” for five of the eight hours it’s open each day Tuesday through Saturday.

I mean, business picked up for sure at all four local eateries broadcast this spring on the Food Network’s Diners, Drive-Ins and Dives. But most had no idea just how busy they would become.

Over at Midtown Creperie & Café (2319 Pacific Avenue), co-owner Melissa Grizzle said that since Triple D’s celebrity chef host, Guy Fieri, visited Stockton and the segment on her restaurant aired, “we’ve definitely had more foot traffic every day of the week.”

Jaime Smith, co-owner with husband Steve of Smitty’s Wings & Things (946 N. Yosemite Street), had to add a couple of new employees to handle the crush of new

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t s i l D saw the show and drove down here.”

Grizzle also has seen a sizable uptick in the number of visitors to the restaurant’s website (midtowncreperie.com).

And that traffic has not gone unnoticed

by Midtown Creperie’s neighbors on the Miracle Mile, central Stockton’s iconic shopping district at the foot of Pacific Avenue.

From the time Melissa and her husband, Matthew Grizzle, hosted Fieri and his TV crew in January, the entire experience has been “amazing,” she said.

“He was easy to work with, and the whole production crew was phenomenal.

“The exposure for the Miracle Mile has been fantastic,” Grizzle said. “We’ve had a lot of people from out of town. Two people from Fresno who were up here on business sought us out, and we had people from Australia who were in Sacramento who

While Fieri raved about the restaurant’s crepes, Melissa Grizzle said he was equally excited about some of their other fare. “If we weren’t in the crepe business, he said we should be in the barbecue business.”

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Getting the national exposure and seeing new faces in their establishments has reminded all of the restaurateurs of just how important their regulars are.

“We have just the best customers we could ask for. They’re the people who continue to support us day in and day out. Without them, none of this would be possible,” said Jeff Bolognini,

like hours. He was only supposed to be there 45 minutes and he stayed like three hours. He was just in awe of what we had, and what we use,” Bolognini said, noting the deli also uses a machine that’s 85 to 100 years old to make Italian sausage.

“He wanted to know everything, how old it was and how it was used. He was laid-back and really intrigued by the equipment.”

All of the owners share similar tales of meeting many new customers from Sacramento, the Bay Area, Southern California and, for that matter, from throughout the nation, a testament to the strong, loyal following Fieri has created with his food reviews.

second-generation co-owner – with wife Molly – of Gian’s Deli (2112 Pacific Avenue), a staple of the Miracle Mile for many years.

Fieri was fascinated by the delicatessen’s century-old ravioli machine, something Bolognini’s father and restaurant namesake Gian brought in after opening the first deli in downtown Stockton 44 years ago.

Smitty’s Jaime Smith said one man “literally flew down from Seattle” to try their ribs. “We’ve had people from Florida, from Georgia messaging us for T-shirts.”

creating a sizable following on her own just through word of mouth and social media (facebook.com/greenpapayaft).

“Wherever I go, people say, ‘Oh, I saw you on television. Can I take pictures with you?’ It’s been a little bit different.

I’ve been very grateful, very humbled,” Vangsoulatda said as the line started forming outside her food trailer where it often can be found on Girardi Way near Stockton Nissan on East Hammer Lane.

For Vangsoulatda, too, business has picked up since her segment aired on Diners, Drive-Ins and Dives. The only downside – if there truly is one – is that it’s been harder for her to attend food truck fairs and festivals out of town “because we have so many more local fans in Stockton,” she said.

“We appreciate every one for all our new fans and are very grateful for everyone’s support.”

Mony Vangsoulatda has probably been the most overwhelmed by all the new attention. She’s been serving up Lao and Thai “street food” from her Green Papaya food truck – actually a towable trailer – since March 2013,

“We talked about homemade ravioli for what seemed

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Mike Stockton Seoul Soondubu

WORD ON THE STREET “Favorite Local Restaurant”

Favorite menu item: Bibimbap

Daniel

Hannah and Tucker Stockton Misaki Favorite menu item: Spicy crunchy scallop rolls and saki bombs

Stockton Yen Du Favorite menu item: Mongolian beef

Julie

and

Stockton

Denis’ Country Kitchen, Lodi

Red Lobster

Favorite menu item: Pork chops and eggs

Favorite menu item: Lobsterfest

photos by Lina Tirre

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Toby Stockton

Regina

Moo Moo’s

Stockton

Favorite menu item: Chicken tenders

Moo Moo’s Favorite menu item: Pineapple shake

Arne Stockton Kings Card Club Favorite menu item: Prime rib and Casa Flores (Weber Ave) Favorite menu item: “Best pancakes in town”

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Catie and Arvin Stockton House of Ice Cream Favorite menu item: Espresso milkshakes and donut ice cream

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Food Life of what that means. The range of what is considered healthy by these people can range from being vegan, vegetarian, totally raw, high-protein, high-carb, lots of juicing, lots of smoothies… the list can go on and on.

Some of the more radical approaches to healthy eating can turn people off before they even start, and if it’s completely different than what you are used to and what your friends and family do, it can be difficult to stay on a plan long-term.

Why is eating healthy important?

by Eunice Green, NHD

I

t always amazes me when people have a health issue and come into the store to purchase a supplement to “fix” the problem, without any regard to the relationship between what they are eating and the health challenge they are facing – just wanting a “magic” pill to make the problem go away.

Beginning a new program and making a commitment to it is so much easier when making small changes slowly and building on those changes.

Why is eating healthy so important and what are the benefits?

It is also a good idea to see someone that you trust, and have them work with you to develop and design a healthy eating program, just for you.

Really and truly eating a nutritious, well-balanced diet is the key to good health. Throw some physical activity into that mix and you will maintain optimum body function and support disease prevention.

An example of a easy, slow and simple program could look something like this: Week 1 – Eat no sugar.

Even though many people think it isn’t easy to eat healthy, it really only takes a change in habits, and could be one of the smartest decisions you can make. Sometimes even making the commitment can create a problem, as knowing exactly what to eat can be confusing and challenging. Every person who calls themselves a nutritionist, a health coach, a dietician or a health expert will have a different idea 32

Week 2 – Drink half your body weight in water; continue with no sugar.

Week 3 – Give up all fast food; continue with the water and no sugar.

Week 4 – No processed foods; continue with the

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previous weeks’ changes.

Week 5 – Eat a salad every day and an apple every day; continue with previous weeks’ changes.

These are small changes but they can have a big payoff. It is also important to not beat yourself up when you slip up. Forgive yourself and get back on the program.

So, what are the benefits of eating healthy?

1 – You may notice an increase in energy and productivity Eating more fruits and vegetables can result in getting more of the nutrients your body needs for energy.

2 – A mental feeling of well-being Being balanced physically can stabilize blood sugar, support better sleep, can reduce stress…

3 – Possibly a bit of weight loss Replacing high-fat, high-carb, processed foods with whole foods can often result in weight loss.

4 – Fewer work absences Eating properly will keep you healthier, which can result in less sick days.

5 – Possibly live longer Less toxic foods will result in less health challenges.

6 – Skin issues can clear up Fruits and vegetables and less processed foods can keep the skin healthier.

7 – Look better, feel better People who eat healthy often have a glow – that can result in a healthier self-esteem.

8 – Fewer colds and flu Getting the proper nutrition will build your immune system.

9 – Allergy symptoms can often subside Allergies are related to a weakened immune system.

10 – Fewer digestive problems Processed foods cause more gastrointestinal issues – healthy eating eliminates toxic buildup in the digestive system.

These benefits may not happen immediately, but over a few weeks a noticeable difference will appear. It is often so subtle that you won’t notice until you have a slip-up and some of the old symptoms reoccur.

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House of Ice Cream

T

outing themselves on Facebook as “not your grandma’s ice cream shop,” and “by Millennials for Millennials,” this eclectic little ice cream shop in downtown Stockton is truly a unique experience. With the modern and inviting décor coupled with flavors like Thai Tease and Taro Root, ice cream served on cronuts and waffles, or shakes served topped with Fruity Pebbles and a donut, The House of Ice Cream does not disappoint. But don’t take our word for it… once you experience it, you will be back for more!

947 N. El Dorado Street, Stockton (209) 688-3584 Open daily noon to 8 p.m.

Owners Rod Jr. and Aminda Tyler

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By Bob Highfill

P

aul Marsh, owner of Mile Wine Company, a wine and beer bar and restaurant on the Miracle Mile in Stockton, has a general rule when it comes to food and wine pairing.

“Don’t second-guess yourself,” he said. “Drink what you like. Eat what you like.”

Point being, if Chardonnay is your cup of tea with a slab of prime rib, though not a classic pairing, by all means go for it. But remember, flavor and aroma compounds in food and wine can fight each other like cats and dogs, or complement each other like finely-tuned instruments in a symphony orchestra.

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Marsh and his chef since 2014, Justin Good, go over their menu almost daily at Mile Wine Company, with Marsh making certain he has wines that pair with Good’s culinary creations.

The pair previously worked together at the Firehouse in Old Town Sacramento, when Marsh managed the dining room and the restaurant’s 25,000-bottle wine cellar, and Good was a chef.

background,” said Marsh, a certified sommelier. “Even though it’s very big and brooding with black fruit, I knew it would play off the sweetness from the compote, and the smokiness of the Garnacha comes through off the fat of the pork belly.”

“Usually, I just kind of tell Paul what dish I have,” Good said.

“Most of the time you taste the wine and try to find flavors that complement what already is there.”

“Everybody’s got a smartphone, so look up a basic Pinot Noir and see what goes well with it,” he said. “What Pinot would go well with tri-tip or bouef bourguignon?”

Good strives to make dishes with fresh, clean flavors from locally-sourced ingredients. His summer menu includes lighter fare with flavors that strike a balance of taste sensations and textures.

Marsh said the backs of wine bottles also can be a valuable resource.

Marsh suggests pairing Good’s tombo ahi served on a black bean and fresh corn relish over a sweet corn puree with a red wine, which might surprise some who believe fish goes best with white wine.

“I like the tombo ahi with a red wine because it’s a bit of a meatier fish and not flaky, with the sweet corn puree,” he said. Marsh suggests the 2013 Mischief and Mayhem Grand Vins de Bourgogne Pinot Noir.

“It’s a summer dish that carries a little spice, so I would go Burgundy as far as Pinot Noir.”

With Good’s colorful Tropic Thunder salad of mixed greens, chicken and cashews tossed in a pineapple, chipotle dressing, Marsh suggests the Pol Clement Rose Sec, a nonvintage blush sparkling wine from France. The fine bubbles and delicate red fruit aromas and flavors refresh the palate and tame the dish’s chili heat.

And with Good’s braised pork belly topped with mustard and peach compote on an arugula and spinach pesto with a drizzle of chive oil, Marsh suggests the 2015 Xiloca Garnacha from the Aragon region in northern Spain.

“This Garnacha has this wonderful white pepper in the

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Marsh said food and wine pairing never has been easier.

“A lot of times the winemakers and marketing departments are really good helping you along the way and what they suggest,” he said. “Most of the time, they get it right.”

If all else fails, here are some simple guidelines to keep in mind:

Drink what you like.

Eat what you like.

— Paul Marsh

Dishes high in sugar should be paired with a wine that has at least as much sugar.

Dishes high in umami should be paired with wines that are more fruity and less tannic.

Dishes high in bitterness or chili heat should be paired with white wines or low-tannin reds.

Dishes high in salt, acid or fat pair well with high-acid wines.

Everyone’s palate is different and there really are no rules when it comes to food and wine pairing. But when food and wine strike a perfect chord, it can be sublime.

“You never know what’s really going to pop until you take a bite and take a sip,” Marsh said. “Next thing you know, you either hit gold or not.”

Contact reporter Bob Highfill at (209) 546-8282 or bhighfill@recordnet.com.

Follow him at recordnet.com/fromthevine and on Twitter @bobhighfill. the current

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g n i lhelp WS PA Dr. Julie Damron | Helping homelessness one pet at a time

by Charleen Earley Medical director of All Creatures Veterinary Clinic in Stockton, Julie was born and raised in Southern California. She attended the University of California, Davis for both her undergraduate degree and graduate veterinary doctorate in animal services. She made Stockton her place to live and work in 1998.

“I’ve been working with pets of the homeless in different ways for a long time,” said Julie, who has five dogs, four horses, one cat and one turtle. “My friend Cha Wilson and I go every Friday morning to the camps by Lincoln Street, the camps off of Weber along the water and a few other places. We also fill water bottles for them, bring snacks and toiletries.”

Much of the work Julie does for pets of the homeless comes from her own time and personal funds, with some donations coming from good Samaritans.

Her goal is to form a coalition to be able to vaccinate, microchip and spay or neuter these animals.

Julie said one in every three to four tents of the homeless has at least one dog. Her husband, William Brown, is director of Gospel Center Rescue Mission, and works on homeless outreach in the community.

“If you don’t address the animal aspect, you will not get these people to want to leave the streets,” said Julie, who has approached many directors of local homeless facilities about animal housing needs.

She also created an Animal Bill of Rights, which was approved unanimously March 29, 2016 by the Stockton City Council. The document allows for nine basic protections for free-roaming and shelter animals in the community.

“The Animal Bill of Rights was the first city ordinance of its kind to my knowledge,” said Julie. “It came about because of issues with our local animal control.”

Last October funding stopped for care and shelter of these pets during the night, Julie explained. photos courtesy Julie Damron

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“Historically, our city has always paid for this, and as a result, good Samaritans could no longer bring wounded animals to the city-contracted animal ER, regardless of the injuries,” said Julie.

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“Dying animals were, and still are, routinely turned away unless the person assumes financial responsibility for the medical care,” she added.

“The only option they have is to call the police department and wait for an officer to transport the animals. Our officers are busy with crime issues, so this may take several hours. Meanwhile the animal is suffering, and the Samaritan has to witness this.”

Julie would love to see more people helping by donating dry dog food, bottled water, snacks and toiletries at All Creatures Veterinary Emergency Clinic.

“This is a critical service to the community,” she said. “I would like to think it gives hope to the homeless. Animals are a source of unconditional love – they need that – everyone could benefit from that.”

“The animals are their companions,” she added. “They are also their protection.”

All Creatures Veterinary Emergency Clinic 7707 West Lane, Suite A Stockton, CA 95210 Monday through Friday 6 p.m. to 8 a.m.

Saturday 12 noon to 8 a.m.

Sunday and holidays – open 24 hours allcreaturesvetemergency@gmail.com (209) 472-7387

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Not valid during promotions.

Must present coupon expires 7/31/16

Kings Card Club 6111 West Ln #103 Stockton • (209) 267-4567 www.kingscardclub.com

FREE BEVERAGE (Coffee, Tea or Soda) with purchase of entrée.

Must bring in coupon. expires 7/31/16

West Lane Bowl 3900 West Lane Stockton • (209) 466-3317 www.westlanebowl.com

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coupons

25% OFF Beer towers

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Let’s Create!

SUMMER FUN

20% OFF

any regular priced instruction session expires 7/31/16

Millie’s Art Korner 229 E. Alpine Ave Stockton • (209) 939-9931 www.artkorner.com

25% OFF Entire order

Dine in only. Not valid on special offers. Must present coupon expires 7/31/16

Kings Card Club 6111 West Ln #103 Stockton • (209) 267-4567 www.kingscardclub.com

july 2016

GET OUT Every Friday through October WATERFRONT FRIDAYS Brick & Mortar and Janet Leigh Plaza North El Dorado at Channel Street, downtown Stockton 3 p.m. to 7 p.m.

More info: (209) 888-8624 Every weekend through August CRITTER CORRAL San Joaquin Historical Museum Micke Grove Park 11793 N. Micke Grove Road, Lodi 11a.m. to 3 p.m.

More Info: (209) 331-2055 Every Wednesday through August 17 MUSIC IN THE PARK Victory Park 1001 N. Pershing Avenue, Stockton More info: visitstockton.org (877) 778-6258 July 3 STOOP KIDS, PANORAMIC, MATT STURGIS, VVOMEN The Blackwater Republic 912 N. Yosemite St, Stockton All ages 6pm July 4 2ND ANNUAL 4TH OF JULY CAR SHOW & CARNIVAL Hosted by Bridge of Stockton 703 E. Bridge Avenue, Stockton 9 a.m. to 4 p.m.

More info: (209) 477-4441 July 7 STOCKTON FOOD TRUCK MANIA Oak Grove Regional Park 4520 W. Eight Mile Road, Stockton 4 to 8 p.m. $5 parking Info: (916) SAC-MOFO

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July 8 MOVIES AT THE POINT PRESENTS PAN Weber Point Events Center 221 N. Center Street, Stockton Gates open 6:30; film begins at dusk FREE July 8 FLEETWOOD MASK Stone Creek Village 5757 Pacific Avenue, Stockton 6:30-8:30 p.m.

July 9 JOHNNY ROCKS PRESENTS LIVE ON THE LAWN JAMEY’S CRYIN, BAD MEDICINE, & OPEROCIA Waterloo Gun & Bocce 4343 N. Ashley Lane, Stockton FREE 4 p.m.

Through July 10 1776 Stockton Civic Theatre 2312 Rosemarie Lane. Stockton For tickets and show times: (209) 473-2424 or boxoffice@sctlivetheatre.com July 15 JULIETA VENEGAS Bob Hope Theatre 242 E. Main St, Stockton 8 p.m.

July 16 THE STOCKMARKET 630 E. Weber Avenue, Stockton 10:00 a.m. to 4:00 p.m.

For more info: www.stockmarketca.com July 23 STOCKTON SUMMER JAZZ FESTIVAL McCleod Park N. Center & W. Fremont Streets 12 p.m.

July 23 REBEL REBEL, THE TROUBLE WITH MONKEYS, PINE & PALM Whisky Barrel Tavern 151 W. Alder St, Stockton 9 p.m.

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July 24 WESTERN FARM WORKERS ASSOCIATION'S 33RD ANNIVERSARY DINNER Saint Mary's Gymnasium 230 E. Washington Street, Stockton 5 to 8 p.m. Suggested donation: $5 or $7.50 family (209) 467-1193 July 29 & 30 BIG FREE LIBRARY BOOK GIVEAWAY 712 W. Luce Street Port of Stockton, Rough & Ready Island, Building 712 July 29 – 1-5 p.m., July 30 9 a.m.-4 p.m.

More info: Facebook search “Big Free Library” July 30 BIKES BOATS AND BIKINIS The Devil In California, Amongst Thieves, & Crosscut Band Windmill Cove Resort and Marina 3 p.m.

July 31 ROCKING THE BLUES ON THE DELTA THE BLUE DIAMOND BAND & DEBBIE SMITH Windmill Cove Resort and Marina 7600 Windmill Cove Road, Stockton 3 p.m

July 30 15TH ANNUAL TASTE OF THE DELTA WINE. FOOD. MUSIC. AUCTION Tower Park Marina KOA Campgrounds 14900 W. Highway 12, Lodi 1 to 4 p.m.

Tickets $25 advance; $30 door TasteOfTheDelta.com (916) 777-4041

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S E T I B A G E M

LI

DE

The Pacifican

U

niversity of the Pacific students looking to dine out – while still enjoying a night in – have new options with a meal-delivery service introduced on campus earlier this spring.

E

By Ashley Pham, UOP Student

CAF

Mobile App Offers New Dining Options for Pacifc Students

Tapingo, a mobile food-ordering app, has been in use at Pacific since 2013, allowing students to place food and drink orders in advance for easy, no-wait pickup.

This year, Tapingo expanded. Now students can order meals from restaurants including Taco Bell, Chipotle, Panda Express, L&L Hawaiian BBQ, Five Guys Burgers and Fries, Siamese Street Royal Thai Cuisine, Seoul Soondubu and The Lair – and have those orders delivered directly to a residence hall or even the library.

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However, the catch is that customers need to order hours before the actual delivery. For example, many dinner options must be ordered by 4 p.m. for delivery between 6 and 7 p.m.

When the order arrives, the delivery person calls or sends a text message to the customer. Except for orders from The Lair (located on Pacific’s campus), university meal plans cannot be used to pay for Tapingo take-out orders.

The university’s official meal plan provider is Bon Appétit, a full-service food management company that emphasizes fresh, local, farm-to-table eating.

To kick off the new delivery system, Tapingo offered deeply discounted meal deals, including 50-cent Double-Double burgers from In-N-Out Burger. Student Sharon Yu took advantage of this offer and ordered two DoubleDoubles and fries.

Because of the high volume of orders generated by the offer, things did not run smoothly for her. Instead of receiving her food between 6 and 7 p.m. as scheduled, Yu said, she received a text message around 6:30, stating the order might take until 8:30 p.m.

At 9 p.m., when the order still had not arrived, Yu canceled. Tapingo refunded her money.

The service allows customers to see how many pre-orders have already been placed with a given restaurant so potential delays can be predicted.

Even though meals can come late every once and a while, many students say Tapingo delivery is an exciting new option for on-campus residents.

My name is Ashley Pham; I am currently a second year at the University of the Pacific, studying English, ethnic studies, and education (alliteration unintended).

I am originally from Orange County, but I love Northern California as much as my Pinterest board of quotes and romantic comedies.

I am easily excited by adventure, good writing, and the opportunity to move those around me.

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by student writer Kate Fogg

I

n this day and age, kids grow up constricted by impossible beauty standards presented throughout the media and in society. As we get older, we learn to despise our bodies. With the development of new technology in the form of smartphones, selfies have become a highly accessible way to show self-love. Don’t believe me? Most teenagers grew up – and still are – insecure about their appearances, but now we use selfies to show off new clothes, add a comedic flair to our daily lives, and to showcase our beauty, all the while gaining self-confidence. We use Snapchat to take funnily filtered photos, and Instagram to show them off to our friends. If someone posts a photo of themselves on any form of social media, it means that they took a picture of their face that they liked. They thought they looked beautiful, happy, hot, confident, or had some other positive emotional response to the picture. That speaks volumes about the impact of selfies on our generation.

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A lot of people confuse this selflove movement with pure narcissism, or the excessive interest in your own physical appearance. In a world that is so concerned with everyone else’s looks, why are people so quick to point out the narcissistic qualities of the individual when they have no problem overlooking the disgusting standards our society continues to uphold that force the individual to either develop those “narcissistic” qualities or completely loathe their appearance? Parents and older people mock the selfies they see and are quick to call them ridiculous. If they stopped closing their minds off to the idea of a self-love movement based around the photography of themselves, I’m sure they would enjoy it as well. They could even gain more self-confidence, all the while staying connected with friends and family and forming positive mementos.

That’s right, I said forming positive mementos. Most of the people who

mock the selfie movement grew up in an age where cameras were a long ways from the advanced technology we have now. Photos were often taken at family events, and if someone wanted to take a picture of themselves, someone else usually had to take it for them. If they were taking the photo themselves, they had no idea how it would look because there was no front camera.

Future generations will have access to genuine photos of their family members – when they felt beautiful and confident – at their fingertips.

How can someone not find at least one thing to love about the selfie movement? Even if they can’t fall in love with the idea, it’s appalling that so many people seem to have forgotten the ageold saying, “If you have nothing nice to say, don’t say anything at all.” It’s time to face the facts: selfies are not hurting anyone, so if you have a problem with them, you need not feel obligated to comment so. Let people have fun and learn to love themselves through the power of the lens.

Do you like to write? Do you have something to say?

We are seeking student guest columnists from all San Joaquin County high schools to write about trends, hot topics, and issues that affect you and your peers.

Our monthly My Generation feature is YOUR forum. Your column can be serious or light-hearted, humorous or inspiring, thought-provoking or just plain fun.

We want to hear from YOU. If you are interested in contributing as a student guest columnist or you just have a topic you would like our guest columnists to address, email kbakhtegan@recordnet.com for details.

Theent r Cur nts Wa !

U O Y

Kate is an incoming junior at Venture Academy.

She has played volleyball since the 6th grade and has been on her school’s mock trial team since starting high school. Kate is also a member of her school’s Betting On Our Future film team. In her free time she loves writing poems and taking photos.

She is an avid dog lover, and enjoys watching television and movies with her friends and family.

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ook

B

The

N

ook

by Howard Lachtman

Fat City

T

he recent return to Stockton of Fat City author Leonard Gardner, who greeted fans and read from his iconic book at the Friends of the Stockton Library Book Store, reminded us why his novel, originally published in 1969, has remained a staple of modern California literature.

In his carefully crafted account of life in the margins and shadows of our town, Gardner portrays the boxers, field laborers, dreamers, drinkers and drifters he knew from his youth. The result is a book that involves you with its offbeat characters, renders fight scenes with the crisp authority of one who has thrown and taken punches, and captures the truth of human nature beyond the square ring.

“If I hadn’t grown up in Stockton, the book wouldn’t have been nearly as good,” Gardner once told me. ”The fighters I got to know at the Lido gym were farm workers. I got friendly with the fighters, most of whom were really nice guys, some of them barely making ends meet. How much harder a life could a guy have than being a pro boxer and a farm worker? What a way to make a living!”

Gardner never expected to make a living from his writing. Begun in San Francisco State College’s writing program, it took him four years to complete. He was unprepared for its sale and prompt optioning by film director John Huston, for whom he wrote the screenplay.

“You never think it could happen. I just wanted to get a book published and think, gee, I’m a writer. That seemed like it would be so great. But then every magazine and important paper started giving it good reviews. And the movies bought it before it was even published. It was like a young writer’s fantasy come true.”

R

eaders have long hoped for (and requested) a Fat City sequel from Gardner, who turns 83 this year. The author told me he had no intention of returning to the Fifties milieu of Billy Tully and Ernie Munger, the hard-luck pugilists whose misadventures illumine their world.

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“I ended their stories. It feels right that they remain in that time when they were young men, desperate to achieve something meaningful in their own eyes. They are really striving against the odds, and the odds were so stacked against them. I like where I left them. I think I should leave them there.”

groves, isolated lights of farmhouses, irrigation ditches full of moonlit water, and then on the outskirts, a gigantic Technicolor face speaking silently on the screen of a drive-in movie.”

The quiet skill, humor and sympathy with which Gardner traces a pattern of human desire and delusion is enviable.

There is unexpected poetry in his pages, such as Ernie’s homecoming on a Greyhound bus “through the night coolness of low delta fields, past dark vineyards, orchards and walnut

The magic evaporates the moment Ernie steps off the bus, enveloped by heat and fumes, and moves through a depot of somnolent passengers, eager to pursue his idea of the good life.

Will it be different this time? Or Is Ernie deceiving himself once again? Welcome to Stockton. Welcome to Fat City.

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Given the Los Angeles scene, one can easily read this book with a film version in mind. The cast of characters includes owner Walter O’Malley and imperious GM Buzzie Bavasi, Golden Glove golden boy Wes Parker and fleet-footed Maury Wills who stole 104 bases, won the hearts of adoring fans and reaped the fury of Bavasi for dating America’s songbird sweetheart, Doris Day. Rivalry with the Giants was intense – as I personally witnessed at old Seals Stadium and new Candlestick Park.

Runners took aim at infielders. Dodger hurler Don Drysdale made no secret about plunking batters to test their level of fear.

The brawl of Juan Pitcher and John Roseboro made headlines.

Aided by the candor of players he interviewed, Leahy reveals the challenges they faced in an era of social and political turmoil. He shows how the Dodgers were compelled to assess their roles as athletes, teammates and citizens in a changing America. Resentments flared. With Koufax and Drysdale leading the revolt in a contract holdout, the dawn of a new era arrived.

The Last Innocents

A

n inside look at the public and private lives of the Los Angeles Dodgers in the turbulent Sixties?

I was tempted to pass. After all, I’m a longtime Giants fan who grew up chasing fly balls on windy San Francisco fields, cheering from the bleachers at Seals Stadium when the team first came to town and shouting, “Say hey, Willie!” whenever the legendary center fielder jogged past our two-buck seats.

Tracing the players’ rite of passage, Leahy has written a book of broad scope and personal interest that I suspect will be as embraced and as enduring as Roger Kahn’s baseball classic, The Boys of Summer.

The Readers Write

Forgive me, fellow Giants fans, but The Last Innocents (Harper; 473 pages; $26.99) may be the best baseball book you will read this summer – or year. Author Michael Leahy guides us on a time trip back to the days when “the Brooklyn boys” were new transplants who gave Los Angeles the pride of two World Series titles, pitcher Sandy Koufax, and the voice of Vin Scully (“The only man in the history of civilization who could make you want to listen to a baseball announcer doing a Farmer John hot dog ad”).

…an invitation to submit your poems, memoirs, or short stories for publication consideration.

It wasn’t all roses for the players, however. Owners were czars, controlling all aspects of the game and shortchanging players who lacked a union, agents and the lucrative contracts common today.

Poems: minimum 1 page

Leahy’s compelling story is told through the personal odyssey of seven Dodger players – famous as Hall of Famer Koufax or otherwise (anyone remember Dick Tracewski? Lou Johnson? Jeff Torborg?). All their stories capture the human element of the game, as well as the unsettling decade in which they played.

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The Current is committed to showcasing local talent.

If you are an aspiring writer, or you just have a knack and like to write as a hobby, send us some of your work and we just might publish it in the August edition of the Current.

Theme: summer adventures

Short stories, memoirs: minimum 750 words

Email submissions for consideration to: thecurrent@recordnet.com Be sure to type “The Readers Write” in the subject line of your email.

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m o r f s d r a c t s Po a t l e D the

C

The moon belongs to everyone; the best things in life are free.

— Lew Brown and Buddy De Silva

M

e h t g n i s ha

Story and Photos by © Rich Turner

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S

   

n

ometimes waiting for a good thing can allow a person time to think. To savor life’s under-appreciated magnificence. Reflect on the good stuff.

As the Delta breeze causes me to pull my hat on a little more snugly while waiting for the full moon to rise, I have time to wonder.

What if?

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The full moon rises over Owl Ha rbor.

Because I’m a lucky man I get to start my day with my wife Joanna, French press coffee, greeting and feeding Miss Kitty and the local paper. Stepping outside in the newness of the day to retrieve the paper is another of life’s little pleasures, often Empire Tract gracefully interrupted by a chorus of honking Canada geese flying in formation so low I can hear the rush of air over their wings. My favorite part of the morning page-turning ritual is the weather report as read so delightfully by Joanna. As the next full moon approaches, Joanna includes that information and, if the weather conditions look favorable, we start thinking about where to go to chase it. Occasionally we opt for the nearby foothills, but we almost always head out to the Delta for its wide, unobstructed sky. That, plus the fact the Delta has been like a magnet, drawing me there for many years.

Empire Tract Celestial events are so awe inspiring for me it’s hard to put into words. Eclipses, meteor showers and comets don’t come around very often. So when they do, it is cause to consider the miracle of it all. But a full moonrise, now that happens, on average, every 29.53 days. Really, I looked it up. It occurs often enough it can go without notice – taken for granted, perhaps.

So if our schedules and the weather work in our favor, we’re headin’ out, because a moonrise is an underappreciated miracle I don’t want to miss if I can help it. ▶

Stockton Deepwater Channel

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Sometimes we go early enough for Joanna to do a plein-air painting before dark. Sometimes I’m thinking the conditions might be too hazy for a good photograph, so I don’t prepare. I just sit and enjoy a good book, a beverage and the surroundings. Surprise! Here comes the moon quickly, and it’s better than I had imagined it might be. The mad scramble to quickly unbag the camera begins.

On a recent moon chase, hoping for the best, I prepared early. Perched on the narrow platform of an irrigation pump in the San Joaquin River west of Korth’s Pirates Lair Marina, while waiting for the full moon to arrive, I have time to think. The camera is tripod-mounted and pointed east, where my educated guess tells me the moon will first show itself. This is a process that can’t be hurried. It’s not like making oatmeal, where I can just set the burner to high and get ‘er done. No, time marches at its own regulated pace, not to be rushed by any means. The moonrise will happen on its own schedule. Waiting, having this time, is a good thing. Barely noticeable, the platform sways rhythmically, timed to the river’s breeze-induced waves. I think first about the technical challenges of getting a decent picture. Will my platform’s slight movement blur the image? Am I guessing correctly as to where the moon will appear? Is the sky clear enough? Is my composition going to work? Do I have my exposure set correctly? Have I selected the right lens? Those issues are part of the fun of making a good picture. It’s like putting a jigsaw puzzle together without the pre-cut pieces with a picture on the box lid to help. The greater joy here is having time to just be. In the moment. Enjoying the miracle of the impending celestial event.

A happy surprise happened while waiting for the moon to rise over Empire Tract. With the camera in position on the sturdy tripod bracing against a stiff Delta breeze and Potato Slough behind me, I wait. It was a time of heavierthan-usual water hyacinth invasion. With the moon due to appear very soon, a beautiful pair of swans drifted within range, seemingly unafraid or our presence. On the menu for this Delta Dinner for Two was the hyacinth.

On another moon-chasing excursion, all I had to do was simply turn around for a completely different mood. As the moon was just about to begin its ascent above the Stockton Deep Water Channel, the sun was slowly sinking over the shoulder of Mount Diablo. I can’t make this stuff up, I’m just happy to be able to watch and enjoy.

Having time to simply wait, I find myself wondering what would happen if most of the Delta’s fresh water got tunneled elsewhere and more salt water crept further eastward. Wondering if generations to come will be enjoying the character and uniqueness of the California Delta as much as I have. I have time to just be in the moment, to enjoy the surroundings while the cool Delta breeze tries to toss my hat into the river.

I’m so fortunate that I have been able to enjoy this special place for so long. I hope it lasts. I hope we don’t destroy it for the sake of big money interests far away.

Moonlight drowns out all but the brightest stars. — J.R.R. Tolkien Chasing the Moon is an excerpt from Delta Grandeur, my new 140-page hardcover coffee table book printed in America on 100% recycled American-made stock. It is available here: https://www. turnerphoto.com/ product/deltagrandeur 50

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Mount Diablo sundown

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LOCAL ARTIST

i AM current

Stefanie Stockton

Poteet

Medium used: Photography

Where can we find your photography? etsy.com/shop/RetroRoadsidePhoto retroroadsidephoto.com

photos by Stefanie Poteet

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What does photography mean to you?

Photography is my means of preserving vintage neon signs and sharing them with the world. The signs I photograph are beautiful and unique. They are art and hard work, and pieces of Americana. These signs matter, and they are quickly disappearing from our landscape.

I’ve traveled more than 150,000 miles chasing neon, and I don’t plan on stopping any time soon.

Why do you choose to live/work in San Joaquin County?

I grew up in the area and returned a few years after college. The resurgence in arts and culture in Stockton is refreshing.

I love seeing old movies at the Fox, shopping and selling at the STOCKMARKET, and going to the farmer’s market on Thursday nights. I have met people who share my passions, and who care about building community where they live. july 2016

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Euphoric

EXPRESSIONS Art and soul in Stockton – an interview with George Brais

by Leah Myers

G

eorge Brais is a director and producer of interdisciplinary performance and art. He is also an expressive arts practitioner and founder of Euphorah Productions. Brais is a Stockton native, first-generation Lebanese American, and a graduate of University of the Pacific. He earned a bachelor’s degree in psychology from University of the Pacific and a master’s degree in counseling psychology: expressive arts therapy, from the California Institute of Integral Studies in San Francisco.

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LM: George, you have been involved in a number of creative projects from playing music to acting, producing and directing. At Pacific, you produced, directed and performed in a variety of theater productions. Tell me what sparked your interest in the arts.

that celebrates growth and triumph through a collaborative performance piece or a solo work. We performed in venues like the Stockton Empire Theatre, the DeMarcus Brown Studio Theatre, and even in India. It all started with “happenings” where beautifully creative artists would come together and play.

GB: Well, I can honestly say I have always loved theatre and music. However, I didn’t express that passion until high school, when I started my first band and starred in my first stage production. When I came to the University of the Pacific as an undergraduate student, I was more interested in manifesting works that blended different modalities of art together to tell one story. That interest gave birth to Euphorah, a project

LM: What is Euphorah? What do you hope to accomplish and what do you enjoy most about this work?

GB: Euphorah is a creative process that parallels that of the expressive arts and eventually culminates in a performance piece that challenges artists to triumph in the face of their fears.

My Euphorah is a testimony and expression of who I am and the lessons I have learned through my journeys in life. Now, my focus has been facilitating an interdisciplinary collaboration between artists to manifest transformative works through storytelling and the presentation of dynamic themes, essentially conceiving their own Euphorah. Ignite the Soul Center, LLC was established in alignment with Euphorah to promote our artists and produce their works. Our growing collective aspires to accomplish the goals of our artists and nurture their creative expression. And what I enjoy most about this work is that it is not work – it is play.

LM: What is your musical background and which instruments do you play?

GB: I began teaching myself guitar and piano in high school, with aspirations to become a composer. My passion for music led me to start bands, curate events, produce music videos, and perform in the Central Valley and Bay Area. I joined my current band, Loki Rhythm, right after I conceived Euphorah, about nine years ago. I was the guitar player in the band for a few years, and then relocated to progress with my education. When I returned, I re-entered the group as the producer/sound engineer.

Music production became my focus for the last few years, culminating in a handful of albums. Our current project is a livestreamed show, Loki Live, where Loki Rhythm celebrates cultural diversity through live music and thought-provoking dialogue with members of the Stockton community. As of late, I have been performing with the band interchangeably as a percussionist, vocalist, and guitarist.

LM: For those who are not familiar with expressive arts, how would you best describe it? How can expressive arts therapy improve people’s lives?

GB: Expressive arts therapy is a discipline of healing that utilizes the arts as a medium for transformation and discovery.

The arts already have natural and profound healing qualities which practicing artists can attest to. An expressive arts therapist is trained then to take those tools and share them within the therapeutic relationship through a creative process. I believe that anyone who is looking for an alternative way to express and process their emotions, mend deep wounds, and find mental clarity would find sanctuary in the expressive arts.

LM: Can you find one word to describe yourself?

GB: Resilient.

To learn more about how to showcase your art with Brais, visit: www.ignitethesoulcenter.com

photos courtesy George Brais

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the

UNrDrEenRt

cu

C

hris Blackburn himself might just be the only black man he knows who sings lead in a melodic death metal band, and he likes how it shatters the mold.

“I was a huge admirer of music and raised with oldies, but was exposed to rock in 2001,” said Chris, who’s a forklift driver by night. “I never thought I’d be in a band. I started with hard rock, and my taste for aggressive music grew throughout the years.”

He attributes his love for the genre to his close friend Dj Blackard, formerly of Stockton.

“I wouldn’t be playing death metal if it wasn’t for Dj,” said Chris. “I auditioned for his band called Malice Within in late 2006. Dj was able to identify my talent with screaming.”

Today Chris does a lot of screaming, but in a good way.

“It’s an extremely difficult process – learning how to scream! There’s a difference between screaming and yelling,” he said. “Screaming, you use your whole throat. It takes dedication, and if you don’t do it right, you could do some damage.”

Born in Berkeley, raised in Oakland and living in Stockton since age 13, he’s been the lead vocalist in his band, Symbolik,

Breaking stereotypes through screams and growls

by Charleen Earley

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since 2007 with four other guys, Allen Burton (lead guitar), John Sangalang (guitar), Danial Juarez (bass), Brandon Clevenstine (drums).

Aside from the black-man-singing-death-metal stereotype, Chris said there’s another judgment associated with this music genre.

“We’re not devil-worshipers! I don’t even write about stuff like that,” he said. “When we get ready to set up on stage, I’m wearing baggy clothes, and the audience thinks we’re going to do some rap-rock fusion thing. Then we start growlin’ and screamin’ and people are ‘WOW!’ People judge the book by the cover and when we start playing, they are definitely surprised!”

“It’s a very misconceived genre. It’s the goth-heads who do drugs; the metal-heads just like to drink!” he added.

The band is currently working on their first full-length album – it’s just taking a little longer than anticipated.

“We’ve been working on this album for a year now, because Allen (lead guitar) keeps coming up with new material that’s better than the last!” said Chris. “Next we have a show at the Bay Area Death Fest on July 15, but our main goal is to get this album done. We have people from Europe, Japan and Brazil who have been waiting for this for a long time.”

Chris is driven by his love for the music.

“This genre is not the most marketable one; it’s a different kind of beat. You have to love it and be committed to it, because there will be nights you won’t get paid, or you played all night to only four people.”

He’s also driven by the audience.

“There’s no feeling like it! I love being able to express myself and getting the reaction back from people – it makes paying our own gas money to play for 30 minutes or whatever hindrances we face – once we get up there, we are elated.”

“I want others to enjoy our music for an impact in any way – whether it be through a tough time or a celebration, or even just to pass the time,” he added. “I also don’t want anyone to feel excluded from our music. More than be rich, I just want others to sing my words back to me. I also want our music to affect people like it affects me.”

View them on Facebook at: www.facebook.com/symbolikmetal

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by Middagh Goodwin

O

ver the last four years there has been an explosion of “geek” conventions in the 209, starting with Mike Millerick’s StocktonCon in the summer of 2012 at the University of the Pacific. That event’s attendance exceeded everyone’s expectations and was moved to the Stockton Arena the next year. Over the last couple years, attendance has grown to more than 14,000 people over 2 days, and has inspired others to get into the Con game. Millerick currently produces 2 other conventions in the 209 – Grape City Con and Central Valley Con – and recently added a sports expo in Sacramento.

The greater 209 is now the home of nine different pop culture conventions; StocktonCon, ModestoCon, Grape City Con (Lodi), Central Valley Con (Modesto), SJ Valley Con (Stockton), Tracy Comic Show, Colossus Con (Merced), Classic Comic Con (Modesto) and Steam House Con (Turlock). It makes sense, with the proliferation of comic and science fiction movies taking over the top spots at the box office, that we would see this trend.

“There is such a great fan community in this area. These shows are really about the fans – so it’s great to be able to be just a small part of such a large community. To have so many fun shows around here, and that they are giving back to local charities, is special.”

Mike Millerick July 9-10 ModestoCon will be taking place at the Modesto Centre Plaza. ModestoCon is not affiliated with StocktonCon, but was inspired by what has become the flagship of Central Valley conventions. With Modesto being the home of Star Wars, it is no surprise that a group of like-minded “geeks” got together to replicate what they saw happening to the north. Keeping the price reasonable – just $4 in advance – and bringing in guests like Doug Jones (Hellboy, Fantastic Four: Rise of the Silver Surfer) and Sam Jones (Flash Gordon), along with well-known artists and cosplayers, ModestoCon promises to give fans what they have come to expect. For more information, check out www.modestocon.com August 20-21 will mark the 5th anniversary of Stockton Con, and will be bigger and better than years past. StocktonCon is the godfather of Central Valley Cons, and has set the standard to which all other area cons will and should be compared to. With a reasonably-priced admission and great artists and guests from across the fandoms, including comic legends Sergio Aragones and Jae Lee and voice actors Billy West and Veronica Taylor, overwhelming fan support has help take StocktonCon from a one-day event at UOP to becoming one of the top pop culture events on the West Coast. You cannot beat the value that you are given for your dollar – $13 in advance for a one-day pass; $18 for the weekend. For more information check out www.stocktoncon.com Can the area sustain so many Cons? Only time will tell, but until then, it is the golden era to be a “geek.”

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Genre of music: Hip-hop / Rap

Where can we find your music:

On SoundCloud: www.soundcloud.com/stevespiffler or by searching for Steve Spiffler on Google or YouTube My brother Feekee and I just released an album dedicated to the Adult Swim cartoon Rick and Morty created by fellow Stocktonian Justin Roiland. The single was featured on 2dopeboyz, The Smoking Section, Earmilk, and RESPECT Magazine. https://soundcloud.com/feekandstevie/sets/ megaseed-rick-and-morty-homage-ep

Why did you choose music? OR what does being a musician/band mean to you?

Music more

or less chose me. I used to play baseball for Lincoln High School. During my sen ior year of high school, there were “politics” between the coach and me, so I was benched a lot of the time. I spe nt that time developing songs in my head, and then I would write them down after the game on the bus ride home. Bas eball was my passion.

That passion, work ethic, and dri ve I had for baseball kind of just transferred into music. My life mentor / personal baseball trainer Joe Moreno tau ght me a lot of lessons during baseball that I now use when I’m making music and decisions in everyday life.

Why did you choose your particular genre of music? cousin

g my I became interested in hip-hop by watchin e beats at a mak Aaron make beats. He taught me how to it to the next young age, and from there I just kept taking or sing what level. Eventually I couldn’t find anyone to rap started taking I wanted to hear over my beats, so I just own lyrics. matters into my own hands and writing my

What effect do you ho pe your music has on listeners?

photo by Johnny Chin

I honestly just hope th at I can put out music people can relate to and can help them get through the day; whether it’s a good one or bad one.

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soundcloud.com/feekandstevie link to that: https://soundcloud.com/feekandstevie/sets/megaseed-rick-and-morty-homage-ep (the links should be embeddable if you’re posting online as well) the current

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Genre of Music:

folk

Indie usic?

Why did you choose m my t loud! No, really. I feel it’s

Music chose me… laugh ou en red Michael Jackson, I’ve be destiny. Ever since I discove rvana! swept by music! Oh, and Ni

ur particular Why did you choose yo genre of music? a child. After I turned I loved hip-hop and rap as k and punk. It was then I 13, I was hit by grunge roc d folk artists. took up rock, the Beatles, an

your music What effect do you hope has on listeners?

What comes from the

.

I have been through a lot e begun to heal myself songs I write is healing… I’v hope it resonates with first with music. I can only others.

on now?

What are you workinglab el and a new EP! I

I’m working on a recording ds that I decided to start a have so many talented frien Recordings. This is just the small label called BigHeart come! beginning for big things to

found?

Where can your musicarebe on my SoundCloud page:

s Most of my current release e usic. I also have some liv lm ge an die /ed om d.c lou dc soun at ube channel – subscribe performances on my YouT otify: er work can be found on Sp Angelhair Music. My earli Sounds of Noise.

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Garlic Brothers Restaurant & Bar

T

hey come on foot or by bicycle, automobile, Jet Ski and – for the loud-noise, look-at-me-now crowd – cigarette boat.

They come all year, but especially during the summer boating months, when the sun shines brightly, the drinks are poured and the food comes from the kitchen seasoned with – of course – garlic.

We’re talking about Garlic Brothers, one of the mainstays of Stockton’s dining and nightlife scene.

Tucked amid a marina and public boat ramp at a slough gateway to the San Joaquin Delta off Benjamin Holt Drive, Garlic Brothers seems to have nailed the equation for success.

The food isn’t exactly fine dining, but it’s solid, consistent and diversified.

The drink choices range from traditional to craft beers, wines and a selection of mixed drinks that seem as if they’re straight from the Lido Deck on a cruise ship.

r e l w a r N ightC

The

But what you also get at Garlic Brothers is a beachlike ambience and atmosphere. Simply put: people seem happy here.

And by people, we mean everyone from college students to senior citizens, couples to families, and a diverse reflection of the Stockton area’s citizenry.

There is live music on Friday and Saturday nights, and a jam session on Thursdays. You can get entrees for 12 bucks on Mondays and a bacon-wrapped asparagus Bloody Mary on Sundays.

Garlic Brothers, for some time, has been known for its Tuesday deals.

Half-price pizza! And pretty darn good pizza. You can get a pie (8 medium-sized slices) for half price on Tuesday evenings. We chose the New Yorker (a combination pizza) and it cost only $8.

Also on the Tuesday fare are $1 tacos and $2.50 Coronas, so you and the date or the spouse can get out of there for $25 or $30 or less, with tip, and feel like you got a steal.

The summer weather lends itself to fruity or other types of mixed drinks. We opted for a chocolate martini ($8) and a lemon snap ($6.50). Both were excellent.

If you’re in a group, you might want to sample GB’s Sangria.

They also serve an ode to the restaurant’s location – the 14 Mile Slurr.

Do you have a place you think we should “crawl?”

Send your tips to Current editor Karen Bahktegan at kbahktegan@ recordnet.com.

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And, hey, they’ll put one of these drinks in a “Fish Bowl” for $26 and everyone in your group can pull up a straw.

Summertime.

Garlic Brothers.

Works for us.

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