209 Magazine Issue 32

HEALTHY ALL OVER. Your health needs don’t follow a schedule, so why should you? With the KP mobile app and website, you’re able to make routine appointments, email your doctor, refill most prescriptions and even view most test results. So you can stay closer to everything you need. Visit kp.org today because together we thrive.

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intheknow

APRIL

COMMUNITY EVENTS

13

PORTUGUESE FESTIVAL

The Carlos Vieira Foundation is hosting the San Joaquin Valley Portuguese Festival from 9 a.m. to midnight on April 13 at the Stanislaus County Fairgrounds in Turlock.

This family-friendly event will showcase traditional Portuguese dancing, music, and cuisine. The festival will be kicked off by a traditional Portuguese parade followed by folklore performances, bloodless bullfight demonstrations, philharmonic performances, Chamarita (Portuguese traditional dance) lessons, a Portuguese bazaar, traditional Portuguese games, a cultural exhibit, carnival rides, and plenty of Portuguese food and craft vendors. At the gates admission from 9 a.m. to noon is free; from noon to 6 p.m. it is $10; and from 6 p.m. to midnight it is $20.

Children 10 and under are free admission all day. The fairgrounds are located at 900 N. Broadway in Turlock.

For more information and to purchase advance tickets, visit SJVportuguesefestival.com. For questions, call 394-1444 or info@carlosvieirafoundation.org.

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MOTOWN FRY FEST

Omega Nu is hosting the inaugural Fry Fest in Modesto on April 27. Fry Fest will feature local chefs putting their culinary skills to the test by creating tasty and inventive loaded fry dishes. The event also will have vendors, entertainment, activities, craft beer and cider, and a kids’ zone. Fry Fest will be held from 4 p.m. to 8 p.m. at Graceda Park at 401 Needham Avenue. Tickets are $10 for general admission, $25 for VIP tickets and children 8 years and younger are free. For more information or tickets visit bit.ly/fry_fest 209MAGAZINE.COM

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LAO NEW YEAR

Lao Association of Merced will celebrate the Lao New Year in downtown Merced from 10 a.m. to 4 p.m. April 13. The celebration will include a parade and a festival with traditional performances and food. The event is free and open to the public. The event will be at Bob Hart Square at 510 W. Main St. in Merced.

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ARTS WEEK

A week-long celebration of the vibrant arts and culture scene in downtown Tracy will be from April 13 to April 20. The events scheduled for the week include an art walk, storefront displays, live music, exhibitions, paint night, demonstrations, performances, workshops, and more. Downtown Tracy Arts Week is sponsored by The Grand Theatre Center for the Arts, Tracy City Center Association, Grand Foundation, and the Tracy Arts Commission. For dates and locations visit atthegrand.org.

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HOPE FOR HORSES

Hope’s Chance Horse Sanctuary is hosting An Evening of Hope for Horses on April 27 in Modesto. Attendees will have an opportunity to meet and greet with the rescue horses while sampling wine and cheese from local makers. A farm to fork dinner catered

by Greens on 10th will follow. The night also will include entertainment, silent and live auctions, and information about the organization’s effort to provide a better life for horses in need. The event begins at 5:30 p.m. It will be held at 1476 Church Street in Modesto. Tickets are $60 and can be purchased by calling 522-0882.

TASTE OF CALAVERAS The Angels Camp Business Association is holding the 13th Annual Taste of Calaveras from 12 p.m. to 4 p.m. April 27 at Ironstone Vineyard. This annual event is a celebration of the wine, food, art and culture that comes out of Calaveras County. Calaveras artists will be attending with a special art show along with a silent auction featuring Calaveras experiences and products.

During the day, guests will be entertained with live music, demonstrations and art. Tickets are $50 advance and $55 at the gate. All ticket holders will receive a commemorative wine glass, wine and food tasting.

Tickets can be purchased by calling 736-1333 or online at http://www. angelscampbusiness.com/events/ taste-of-calaveras/.

27

The Knights Ferry Miller’s Hall Museum and Associates and the Wandering Barista are hosting the 29th annual Gold Country Peddler’s Faire from 8 a.m. to 4 p.m. April 28. The event will be at the Stanislaus River Park in Knights Ferry and will feature food, antiques, vintage collectables and handmade craft items. The event has free admission and will be held rain or shine.

4

GARDEN TOUR

MAY

The Turlock Garden Club is presenting their 7th annual Turlock Garden Tour from 9 a.m. to 2 p.m. May 4.

The tour will feature six gardens in the Turlock area, along with a tea serving.

Tickets are $20 for adults and $10 for children.

Tickets are available at The Greenery Nursery in Turlock, Westurf Nursery in Modesto and Morris Nursery in Riverbank.

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PEDDLER’S FAIRE

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SHRIMP FEED

11

JUNE

MAY

intheknow

The 5th annual Shrimp Feed, hosted by the Sutter Creek Community Benefit Foundation and the Native Sons of the Golden West Parlor #17, will be held on May 11. The dinner will include all-you-can-eat shrimp and cocktail sauce, pasta, salad, french bread, and dessert.

There also will be a raffle, a silent auction, and a dessert auction. The social hour starts at 6 p.m. and dinner is at 7 p.m. Tickets are $40. This year’s event proceeds will go to the continued restoration of the Historic Sutter Creek Grammar School and the Sutter Creek Museum inside the Grammar School. The event will be at the Native Sons Hall at 56 Main Street in Sutter Creek. For tickets call 267-5503.

17

2

JEWISH FOOD FAIR

The annual Temple Israel Jewish Food Fair is set for 9:30 a.m. to 2:30 p.m. June 2 in Stockton.

The entire membership of Temple Israel joins together to prepare traditional Jewish foods. The fair will also feature a live band, sanctuary tours, Israeli dancing, and desserts from Cafe Shalom. The event will also have a deli brunch available to dine in or take out. The menu will include a bagel with lox and cream cheese or a corned beef sandwich. All brunches come with coleslaw, Kosher dill pickle, juice, tea, or coffee. Deli brunch tickets are $12 and will be available at the event or in advance at the Temple office. The event will be at the Temple at 5105 N. El Dorado St. in Stockton. Admission and parking are free.

ZIN FEST

The Lodi Zin Fest, hosted by the Lodi Wine and Visitor Center, will be held at Lodi Lake Park on May 17, 18 and 19.

The first day of the festival is the Vintners’ Grille from 6 p.m. to 10 p.m. at the Lodi Lake Park. It is a catered dinner with a live band and tickets are $110. The second day of the festival is the Grand Tasting, which will have 200 handcrafted wines from more than 40 wineries in the Lodi region for guests to sample. There also will be cooking schools, live music, and artisans. The Grand Tasting is from 1 p.m. to 5 p.m., with early access starting at noon. General admission tickets are $55 in advance and $65 the day of. Early access tickets are $75 and must be purchased in advance. The final day of the festival is the Sunday Cellars, which will be at various wineries, which will offer tours and tastings. This day does not require a ticket, though regular tasting fees will likely apply. The event is only for people 21 years of age or older. Lodi Lake Park is located at 1101 W. Turner Road in Lodi.

For more information or tickets call 367-4727 or visit zinfest.com.

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intheknow

Scene

in the

F

rom food festivals to fundraisers to the Celtic Faire, the 209 Magazine team was out and about capturing all the fun happening in the region.

Want to have your organization’s event featured in 209 Magazine? Email sstafford@209magazine.com.

The Turlock Pentecost Association hosted their annual crab cioppino feed in February, drawing in large crowds of hungry crab lovers.

The Salvation Army Women’s Auxiliary in Modesto celebrated their 40th anniversary with an omelet breakfast fundraiser in March, with local dignitaries serving as the chefs.

The Sonora Celtic Faire lauded all things Celtic with their annual three-day festival, which this year included the International Jousting Championship.

209MAGAZINE.COM

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The first-ever Ragin’ Cajun Festival was held on March 9 in San Andreas. Clockwise from top left: Manteca residents Shonda Tumath and Kathy Marilao pause for a picture in the crowd after waiting in line for drinks.

Melissa Bazua, Jennifer Jordan and Liza Flanigan hold up their crawfish before eating them at the festival.

The Calaveras High School baseball team takes a break from serving lunch at the festival. Street performers brought the excitement or New Orleans to the streets of San Andreas.

More than 100 people plunged into Lake Tulloch on Feb. 23 to raise funds for Special Olympics Northern California. Teams dressed in fun costumes waded into the lake’s icy waters, raising $29,338 for the cause.

Without Permission hosted their annual derby-themed benefit gala to raise funds for their goal of ending sex trafficking in the area.

Pictured left to right: Bear Walters, Allison Walters, Heather Gonzales, and Kevin Gonzales.

Jon and Ashley Burgess.

Hong Diee and Jet Lewis.

209MAGAZINE.COM

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3/28/2019 9:33:41 AM

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3/28/2019 9:24:07 AM

intheknow

A second at chance life

By ANGELINA MARTIN

PHOTO BY KRISTINA HACKER/ 209 Magazine

E

lephants aren’t a species native to the 209, but there are eight of the majestic animals living in the San Andreas hills who have received a new lease on life thanks to the Performing Animal Welfare Society. For the past 35 years, the nonprofit sanctuary has rescued elephants, bears and big cats around the world from the cages, chains and harsh confinement often found in captivity, instead giving them a place to live as nature intended.

Originally founded in Galt in 1984 by former Hollywood animal trainer Pat Derby and her partner Ed Stewart, PAWS eventually expanded from its first, 30-acre facility to a new, 2,300-acre sanctuary in San Andreas known as the ARK 2000, which now serves as a place where abandoned, abused or retired performing animals and victims of the exotic animal trade can live in peace and dignity. After Derby passed away in 2013, Stewart

has continued to run PAWS with passion and care.

“Pat had been in the animal business for about 15 years before I met her, but she didn’t really want to be in that industry anymore. We cared for animals leftover from her days of working and rescuing, but we never planned a sanctuary,” Stewart said. “As soon as you get your first elephant, whether you think you’re going to have a sanctuary or not, you have a sanctuary.”

Between its three sanctuaries in California, PAWS has rescued hundreds of captive wild animals in an effort to both deter the public from supporting live animal shows as well as educate them about their dangers.

Stewart explained that animals used for entertainment, whether it be photo ops, circus performances or rides through the jungle, are often abused, with handlers using methods of intimidation and fear that can include inflicting pain in 209MAGAZINE.COM

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order to make the wild animals obey.

“We were probably the first organization to try and let people know what animals go through when they entertain us, especially circus animals. It’s kind of like a magic show — people want you to think the animals are having fun when they perform, but I think over our 35 years we’ve been able to give people a different perspective,” Stewart said. “If there’s an elephant that performs, there’s somebody that has a bull hook.”

While every elephant at ARK 2000 has its own story, most were rescued from zoos, either old enough to “retire” or retrieved from unsuitable climates. There are Thika and Toka, who came from the Toronto Zoo, and Lulu, who arrived at the sanctuary from the San Francisco Zoo. Mara is an African Elephant whose mother was killed by the government when she was just a calf, resulting in a life being

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It looks exactly like where they came from, but it’s still captivity.

You can try to give them something better, but you can never give them what they should have.”

— Ed Stewart

the sanctuary’s rolling hills.

California’s climate is nearly identical to that of Africa, Stewart said, providing a habitat where the animals can live a life similar to the one they would have lived in the wild.

“It looks exactly like where they came from, but it’s still captivity,” Stewart said. “You can try to give them something better, but you can never give them what they should have.”

While PAWS primary focus is the rescue and care of captive animals, they have also worked to end the root causes: unrestricted breeding of exotic and indigenous wild species, private ownership of these animals and their use for entertainment. PAWS has provided extensive support to multiple bills prohibiting the 209MAGAZINE.COM

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PHOTOS BY FRANKIE TOVAR/ 209 Magazine

shipped from game farms to zoos to, ultimately, a “elephant orphanage” in Florida, where PAWS was able to rescue her.

The most interesting story, however, may be that of Maggie.

When the Alaska Zoo board of directors voted in 2007 to move her to a warmer climate, she was put on a U.S. Air Force C-17 and flown 2,000 miles to California — a flight paid for by television’s Bob Barker, who has helped many elephants find a home at ARK 2000.

“Bob Barker found out about a lot of the elephants we have before we even knew about them,” Stewart said. “He helped build enclosures and get everything ready, and it’s up to us to get the ball rolling and make sure we take care of them.”

In addition to the eight elephants at ARK 2000, there are 14 tigers, six bears, one lioness and one black leopard living in enclosures within

use of wild animals in various shows, and also co-sponsored the successful effort to prohibit bull hooks in California.

Through advocation and education, Stewart believes PAWS has helped to change many peoples’ minds about wild animals in captivity.

“I think most people believe circus animals shouldn’t exist anymore,” Stewart said. “They shouldn’t tie tigers up in the backs of trucks and put them in cages, and elephants shouldn’t be chained up in the back of a circus truck.

“Eventually, when there are no more elephants to rescue, no tigers left on the side of the road, we’ll just pull up the fences and this will turn back into natural habitat.”

The ARK 2000 is closed to the public, but several times a year PAWS invites the community to see the animals. Upcoming events include PAWS’ 35th Anniversary Open House on April 20, and an additional Open House on May 11. Tickets to these events, as well as a list of additional events and animal “adoption” opportunities can be found at www.pawsweb.org. ■

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209 Magazine 32-April-May 2019.indd 23

3/28/2019 9:24:10 AM

intheknow

By KRISTINA HACKER

I

gaming business.

Black Oak Casino Table Games Manager Matt Maddox said many players first get into games by playing online for free.

“Playing an app first gives you a basic understanding of the game and builds confidence,” said Maddox.

Finding the right table is also key to beginners having a good experience.

“Find a friendly dealer. They understand the game and have a

vested interest in you succeeding,” he said.

One of the more popular games at Black Oak Casino right now is Spanish 21.

“It resonates well with everyone,” he said about the Blackjack variant.

Spanish 21 is played with six to eight decks of cards of 48 cards each. Unlike other games it excludes all suited 10 cards. However, all the Jacks, Queens and Kings remain in the shoe. Hence, overall

PHOTO BY OLEG MAGNI/ Pexels

have a confession to make — every time I go to one of our local casinos, I’m too intimidated to play a table game. I have a lot of fun trying out new slot machines (my most recent favorite is Monopoly), but how can I truly channel my inner Cincinnati Kid if I don’t ever ante up at the table?

To help me gain the confidence I need to saddle up to the table and be dealt in, I contacted a couple of professionals in the

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3/28/2019 9:39:16 AM

Poker Terms

ACTION One’s turn to act during a hand.

ANTE A small bet all players are required to make before a hand is dealt.

“It’s only intimidating because you know you haven’t played.

Others don’t know that.”

— Jackson Rancheria Poker Room Manager Carl Jackson

there are 25 percent of the 10-count cards missing.

Maddox said entering a tournament is a great way to learn how to play. Black Oak Casino has a new “Young at Heart” Blackjack Tournament every Wednesday from 1 p.m. to 4 p.m. for those 50 years old and better. Sign-ups begin at 11 a.m. with a $10 buy-in and $1,000 in cash prizes.

Jackson Rancheria Poker Room Manager Carl Jackson also said that tournaments are the best way for a beginner to get into the groove of a new table game.

“It’s only intimidating because you know you haven’t played. Others don’t know that,” said Jackson. “It’s an opportunity to not feel rushed.”

According to Jackson, the most popular game right now at Jackson Rancheria Poker Room is Texas Hold ‘em. In this variation of poker, each

player is dealt two cards face down. Then the dealer puts out five “community” cards.

The first round of three cards is “the flop.” Then the next single card (the turn) is shown. The final card, or “the river,” is revealed and then each player tries to make the best hand out of the two cards they were individually dealt, along with any combination of the five community cards.

There is a Texas Hold ‘em tournament offered at 10:30 a.m. every Wednesday with a $30 buy-in and $10 add-on for 7,000 chips.

Jackson said beginning players don’t need to spend hours reading up on how to play poker, they just need to know the value of the cards.

“With the slightest bit of knowledge, the slightest bit of confidence, you can bluff your way all day,” he said.

Jackson offered a few other tips, as well: — When in doubt, check.

— Don’t talk about hands until they’re over.

— Don’t tell people how to play.

— And in the words of Kenny Rogers, “You’ve got to know when to hold ‘em; know when to fold ‘em.”

“Don’t be afraid to cut your losses,” said Jackson.

For more information about tournament times and dates, visit: BlackOakCasino.com and JacksonCasino.com ■ 209MAGAZINE.COM

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BIG BLIND The amount of chips the second player to the left of the dealer has to bet. The amount depends on the stakes. Like an ante, it is a posted amount that makes the pot worth playing for before the action begins. It is equivalent to one complete first round bet. It’s a called a blind because it amounts to placing a bet without seeing the cards first.

BUTTON The position of the dealer. In live poker, it’s usually denoted by placing a plastic disk in front of the dealer. It rotates clockwise each time the dealer shuffles for a new hand. The button is in an advantageous position, for he acts last in a betting round.

BUY-IN The cost to enter a tournament, or the minimum amount needed to sit down in a cash game at a specific table. Usually 20 times the big blind. So, for example, if you’re at a $5/$10 table, you’ll need $200 to take a seat.

CALL To contribute the minimum amount of money to the pot necessary to continue playing a hand.

CHECK To pass on betting. If there’s no action (bet) to you, there’s nothing to call. If you don’t want to bet, you can just “check.”

If there’s subsequent action from your fellow players in the betting round, then the action will come back to you to either call, fold or raise.

FOLD To give up by placing your cards face down on the table, losing whatever you have bet so far. You only fold when you think your hand is too weak to compete against the other players.

KICKER If you have the same hand as another player at showdown, the one with the highest kicker wins the pot. If the board is 7-7-5-5-2, and you have ace-king and your opponent has king-queen, you win because your ace beats his king. Your ace is the “kicker.” The highest card completing a five-card hand is the only determination between winning and losing in this example.

RAISE To wager more than the minimum required to call, forcing other players to put in more money as well.

TELL An interpretation of a physical action or a betting pattern that seemingly reveals how strong or weak a player’s hand is. The best players do not provide many tells themselves and have an ability to detect tells of their opponents in order to determine how to play a hand.

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3/28/2019 9:24:13 AM

intheknow

Life

in the

saddle

By TERESA HAMMOND

S

ome might say the rodeo arena is in Kelsey Cadwell’s blood. Eldest child to champion steer wrestler and long time pro rodeo athlete Travis “Trav” Caldwell, the 209 is home to the next generation of talent.

Now a senior at Oakdale High School, the 18-year-old recently proved there’s more to her ability than just a last name.

Proving to be right at home in the arena, Kelsey demonstrated not only her skill but experience on the rodeo circuit earning a first place title at the Junior National Finals Rodeo in Barrel Racing last December. A win which came with a purse of $9,000 in earnings, a trailer, a saddle, as well as a championship buckle.

“I’ve been riding my whole life,” the bar209MAGAZINE.COM

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rel racer said. “My dad rodeoed his whole life, so I guess it’s just in the family.”

It was at the age of 10 that the OHS senior first tried her hand in the arena.

An experience she describes as something which she not only enjoyed but felt natural at.

“When I was little I did a lot of different things, like dance and soccer and softball and a bunch of other stuff,” Kelsey said, noting the encouragement of her mother to try different things. “Then once I started rodeo it was like, this is for me. I really fell in love with it.”

A love which is so deep, that the senior spends more of her school year traveling with her horse Jackson to rodeos than she does in the traditional class setting.

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“I’ve been riding my whole life,” the barrel racer said. “My dad rodeoed his whole life, so I guess it’s just in the family.”

as Kelsey recently learned she was accepted at Texas A&M, as well as Cal Poly, San Luis Obispo. She has committed to Cal Poly, where she will pursue a degree in Ag Business. She also intends to participate on the Cal Poly Rodeo team, just as she once did at Oakdale High.

Before the student travels to the Central Coast to college, however, she will continue to work the rodeo circuit, building on her experience and perhaps working one step closer to her ultimate goal.

“I want to try and make the NFR, which my dad did,” she said of her long term goal. “That’s like the Super

Bowl of rodeo. It’s the top 15 in the world. I really hope to make it there and I don’t know how long that will take me.”

As the teen continues her final high school semester in her hometown of Oakdale, when not on the road or doing homework, she shared she’s caring for her horses. The family owns a total of seven, four of which Kelsey uses for barrel racing. Her primary horse, Jackson, has proven to be a skillful match for Kelsey.

“Pretty much from the time I get home from school to sundown, I’m outside with my horses,” she said of her love and commitment for them.

That’s a fact which she herself recognizes as unconventional, yet thoroughly enjoys.

“It can be really stressful,” she added about missing school. “Most of my teachers are really good about it, but I keep my grades up.”

The senior was adamant about maintaining her presence at Oakdale High.

“Most people that miss as much school as I do just home school,” Kelsey explained, “but I wanted to go to Cal Poly and I couldn’t homeschool and go to Poly.”

A decision which paid off, 209MAGAZINE.COM

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“People think that we’re cruel to the animals, but they have a much better life with us than they would otherwise. We love the sport and we love them and without them we wouldn’t have the sport. We take really good care of them. They’re our whole entire world.”

Later this month, 209 residents can watch the barrel racer’s skill on display as she participates in the Oakdale Rodeo, April 13 and 14.

“I’m really excited,” she said of competing for the first time in the local event. “It’s like the hometown rodeo and my dad’s won that rodeo.”

Preparing for competition takes not only practice with the horse, it also requires something else.

“You have to have a really good mental game,” Kelsey said. “I don’t know if a lot of people know that, that don’t rodeo. Mental game is really important in rodeo.”

In that regard, she had a pretty good teacher.

“He has really good mental game,” Kelsey noted of learning from her father. “He’s helped me a lot with that too. So I really admire his mental game.” ■

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This year American AgCredit increased our cash patronage distribution to a full 1%, resulting in a record $86 million cash back to our loyal members — $26 million more than 2017.

IT PAYS TO BE A MEMBER.

Find out how it works at AgLoan.com/patronage or call us at 800.800.4865 A part of the Farm Credit System. Equal Opportunity Lender.

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3/28/2019 9:24:16 AM

intheknow

He rt to He rt

PHOTO BY CANDY PADILLA/ 209 Magazine

By SABRA STAFFORD

MONTH/MONTH 2017

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A

s the pain Teresa Hansen was feeling swelled and intensified, a myriad of questions swam through her head, but there was one thing she knew for certain. She was far too busy to be having a heart attack.

“We had a 90th birthday to attend in Fresno that day and we were going to a crab feed in Turlock that night with friends,” Hansen said. “My husband was with me at Memorial Medical Center in Modesto and I turned to him and said, ‘We don’t have time for this today. I can’t be having a heart attack.’”

But having one she was and like countless other women, the symptoms Hansen was feeling didn’t fit with the classic signs that have come to be associated with having a heart attack.

Heart disease is the number one killer of American women, more than all cancers combined, according to the American Heart Association. In all, heart disease kills about 300,000 women a year, while stroke kills 82,000.

The symptoms of heart attack can be different in women and men, and are often misunderstood, even by some physicians. As with men, women’s most common heart attack symptom is chest pain or discomfort, but women are more likely than men to experience some of the other symptoms, particularly shortness of breath, nausea/vomiting and back or jaw pain.

The jaw pain is how it began for Hansen on Feb. 24, 2018. The then 57-year-old Atwater resident was getting ready for bed when she felt an intense pain in her jaw.

“It was like a vise grip was being tightened around my jaw and the pain radiated all the way down to my chest,” Hansen said. “I knew this was not normal.”

Hansen took a baby aspirin that they kept on hand for their Labrador after the first day of hunt-

ing season. The pain subsided but would return throughout the morning. Hansen and her husband decided they had to go to the hospital.

The realization that she was having a heart attack hadn’t quite set in for Hansen. She was active, ate healthy and maintained a good weight. Her last doctor visit showed her cholesterol levels were good and she had low blood pressure. But she also had a family history of heart disease. Her father had a heart attack followed by bypass surgery at age 46. Her older brother had one at 47 and had to have a stent placed.

Her mother was 69 when she had a heart attack and a stent.

If my experience helps someone else then it is worth what I went through.

“When my mom had hers, the pain was in the throat, so I knew women don’t always present with the standard symptoms,” Hansen said. “It still didn’t seem like it was really happening to me.”

A chest x-ray showed Hansen’s heart was enlarged and her chest was cloudy. A trip to the catheterization laboratory revealed five of her arteries to her heart were blocked, including one in two places. She had suffered a mild heart attack, but the doctor didn’t believe any permanent damage had been sustained. However, they had to deal with the blockages or she risked a second more serious heart attack. She was told she would be going in for a six-way bypass the

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following day.

Faith in God is a major part of Hansen’s life and she spent the night before praying with her family, friends and some of the hospital staff.

“Through the whole experience it was such a comfort that God put all these people in my path,” Hansen said.

Her surgery went well, though she did have to return to the hospital shortly after her release because one of the bypass vessels failed. The vessel was fixed and the heart team put in two stents.

Hansen has made a complete recovery and is now sharing her story to help other women learn about heart disease and to be aware of the signs the body may be sending.

“If my experience helps someone else then it is worth what I went through,” Hansen said.

Hansen will be one of the stories shared at the American Heart Association’s Go Red for Women event. The event is set for 10 a.m. to 2 p.m. April 26, at the Modesto Centre Plaza.

Go Red for Women began 15 years ago as an awareness campaign for women about heart health and providing a platform for women and their families to lead healthier lives, and drive collective action for community transformation.

The luncheon continues to serve as the cornerstone event of the Go Red for Women movement in local communities. It strives to promote healthy lifestyles, build awareness and raise critically-needed funds to support research and education initiatives. The Modesto luncheon will feature Sutter Health Memorial Medical Center Chief Executive Officer Gino Patrizio and a keynote presentation from Sutter Health Memorial Medical Center Cardiothoracic surgeon Dr. Stephen Noble.

Tickets for the luncheon are $75 and are available at modestogoredluncheon.heart.org. ■

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arts&culture

By VIRGINIA STILL

D

uring the summer there are all kinds of outdoor festivals and concerts going on because people want to be outside. One of the most anticipated events of the season — at least for country music fans — is the Listener Appreciation Concert hosted by local radio station KATM-FM, Kat Country 103.

This year’s concert, slated for the Stanislaus County Fairgrounds on June 1, has a blazing lineup including Chris Janson, LoCash, Jordan Davis, Cassadee Pope, duo Everette, and Dillon Carmichael.

For over 20 years, Kat Country has been bringing Northern

Katafornia, as they coined it, a free concert for their loyal listeners with a great artist lineup and fun to spare as a way to show their appreciation. The planning process for the event takes about a year, expalined D.J. Walker, Kat Country Morning Host, and they always try to find artists that put on a great show.

According to Walker, the LAC began in Stockton at the Spanos Center with an attendance of about 3,000 to 5,000 people. The concert was held there for about three to four years and was graced by superstars like Toby Keith, Rascal Flats and Clay Walker.

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“Nobody knew who they were at the time,” said Walker. “Now he (Toby Keith) is like one of the biggest superstars in country music. I think you get a couple headliners but a lot of people you see on the lineup you may not have heard of but it is kind of like a lucky charm for them to play the LAC.” The concert has moved around to different venues over the years, but will be in Turlock once again for 2019.

“We decided the Stanislaus County Fairgrounds is really the best place for us to hold it because it works great there,” stated Walker. “It is an easy location for

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people to get to. It is a fun place to be. It is a good area The duo was nominated for Vocal Duo of the year at for us to be in. We have done tons of shows there.” the Academy of Country Music Award a few Through the years the LAC has seen many country months ago. artists like Jon Pardi and Eric Church that were just New artist singer, songwriter, Jordan Davis has hit the starting out and have gone on to have huge careers. country scene with a vengeance with hits like, “Singles “There was a young gal who came through here, she You Up,” and “Take it from Me” that have hit number was just 17 years old,” stated Walker. one. He is a native of Shreveport, Louisi“We took a chance at putting her on ana and has been around music since he stage and singing for a few folks and was young. Davis and Janson are friends her name was Taylor Swift. There is a and have toured together previously. guy that was just starting off that had a Cassadee Pope recently released a new couple hits and we weren’t quite sure, album “Stages” that she expressed is a you know. We threw him on stage, he good representation of her sound and is wasn’t the headliner, Travis Tritt was well rounded with songs of heartbreak the headliner at the time but this guy and falling in love. She is known for was brand new. He came out and did a few singles like “Wasting All These a couple songs, his name was Blake Tears” and “Think of you,” a duet with Shelton.”

Chris Young.

This year, Chris Janson will be head“It sort of happened by accident but I lining the show bringing his hits like think that is why the record tells such a “Buy me a Boat,” “Drunk Girl,” and “Fix vivid story because life actually hapa Drink.” As a songwriter he has written pened during the making of it,” Pope songs for several other artists includexplained. “When I am writing I think ing Tim McGraw, LoCash and Randy I do go more country when it comes Houser. to storytelling just overall the structure “A lot of people are going through of songs are more country. I did incorstuff and I enjoy playing my part in — LAC headliner porate some pop and rock elements; I trying to make a day better,” said Janson to stay true to the things that I Chris Janson wanted about his favorite part of being a counlove and I am not just one thing I am a try music artist. few different things.”

He was also inducted into the Grand Ole Opry on Pope has spent some time in the spotlight when she March 20 2018. won the Voice Season 3 with Coach Blake Shelton.

He is excited to play for country music fans at the “It was a lot of things,” added Pope about being on LAC and thrilled about the lineup. the show. “It was nerve-wracking, exciting. The biggest American country music duo LoCash which includes thing for me is that it taught me to go with my gut.

Chris Lucas and Preston Brust formerly known as There were a lot of songs on the show that I just really LoCash Cowboys will hit the LAC stage singing fan fafelt connected to and felt like I could tell the story for vorites like “I Know Somebody” and “I Love This Life”. the song in a way that would get people to sort of conThey will also sing new hits from their latest album nect with me and hopefully want to root for me. That “Brothers” that was released at the end of March. whole process made me grow a lot.”

“Rhett Atkins has a bunch of stuff on this album,” the With the new album recently released and a few duo explained during an interview with Walker. singles out on the radio like “If my heart had a heart,” “The theme or feel it is called Brothers” added Brust. and “One More Red Light” Pope hopes fans check out “Chris and I aren’t blood brothers but we feel like the album and can sing along with her when she hits brothers. We wanted to share that message with everythe stage at the LAC. body. Everybody needs that out there right now you Kat County will have ticket stops throughout the 209 know with all the drama in the world. We need each area in April and May. To find a ticket stop near you, other.” visit www.katm.com. ■

A lot of people are going through stuff and I enjoy playing my part in trying to make a day better.

209MAGAZINE.COM

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Living in the Now, Preparing for the Future Learn how you can redefine your savings approach toward education and retirement.

Call or visit a financial advisor today.

Michele W McCall, AAMS® Financial Advisor

202 East F Street Oakdale, CA 95361 209-848-4496

www.edwardjones.com Member SIPC

Get a jump start on your summer remodel project and call us for a free estimate for your beautiful new floor!

Showroom Hours: Mon-Fri 8am-5pm Sat-Sun by appt only 5170 Pentecost Dr. Ste. 1 Modesto, CA 95356

209-491-0310 Mention this ad in the 209 and we’ll extend contractor’s pricing.

AREA RUGS • CARPET HARDWOOD • HARD SURFACE www.sheltonleeflooring.com 209MAGAZINE.COM

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arts&culture

Natural Wonders

Signs of

Prints inspired by the beauty of nature are ideal for springtime. A silky camisole with a black background makes for a perfect backdrop to play up the floral motif.

Paired with black crops and a frayed denim jacket gives a sexy edge to the softness of the top.

By SABRA STAFFORD

PHOTO BY KOREE BRUGHELLI PHOTOGRAPHY | MODELED BY: DEISSY ESPINOSA-JIMENEZ

H

ere in the 209 the signs of spring are all around with the blooming flowers, budding greenery, chirping birds and flitting butterflies. It’s a time of renewal, which makes it an ideal season to add in some new vitality to a wardrobe that’s awakening from a winter slumber. ■

Denim jacket by Lucky Brand; Camisole by Intimately Free People; Black jean crops by Parker Smith; Necklace by Joia.

koreebrughelliphotography

model:

deissyespinosa_1

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Sunshine Shades Some of the trendiest colors this season draw inspiration from the sun shining overhead.

A striped tie-front blouse is made all the more vibrant by using colors seen during a sunset, like marigold, fiesta orange, and lilac.

Blouse by Miss Me; Denim skirt by Mother Superior; Necklace and bracelet

by Lucky Brand.

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arts&culture

Delicate Delights The new life unfurling and blooming in spring has a softness and delicacy to it that can be represented in fashion. This mini sundress expresses a simple elegance with small floral details and easy flowing ruffles.

Dress by Free People; Hat by DNY; Necklace by Joia.

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Yellow Fever Whether it’s bright, pale or golden, or in stripes like this shirt, yellow is the color of spring. “Yellow in all its various shades, is a very popular color for spring this year,” said Helen and Louise owner Jackie Goodwin.

Shirt by Lucky Brand; Jeans

by Mother; Necklace by Lucky Brand; Purse by Antik Kraft.

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The clothing, accessories, and jewelry are all from Helen and Louise in downtown Merced.

Opened in 1944, the women’s boutique is one of the oldest in the nation.

The store has been at its current location at 1804 Canal Street for 19 years and is owned by Jackie Goodwin, who travels routinely to fashion shows to make sure the store has the latest styles.

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Happy cows.

Fun Flavors.

Stanislaus County’s freshest bottle of milk.

At Nutcher Milk Taste matters. We feed our cows a balance daily ration, that our nutritionist puts together. We pick ingredients that don’t change the flavor of the cow’s milk.

When we milk our cows, their milk comes out about 98 degrees and we chill it to 38 degrees within 5 minutes of leaving the cow, saving flavor and preventing bacteria growth. This is above and beyond the Grade A standard.

We pump the milk to the processing plant 20 feet away during milking. We then do antibiotic testing to ensure antibiotic free milk. We then pasteurize and homogenize, making it ready to go to the bottle.

209 Magazine 32-April-May 2019.indd 42

From cow to bottle in just a few hours and it is only milk from our cows.

We offer Whole milk, 2%, Half and Half and Lactose free whole milk.

Fun flavors for young and old. Chocolate, Strawberry, Cotton Candy, Root beer, Orange cream, Mocha, Cold brew Coffee, Eggnog, Pumpkin spice, and always trying new ones.

We deliver directly to stores near you.

Truly Farm to Fridge for you.

Why glass bottle?

Our cows make great tasting milk, so we wanted a package that didn’t change the flavor.

Glass bottles keep the milk colder, there is no taste changing residue from glass.

We reuse the bottles over and over so no milk containers in the landfill.

A $2.00 deposit exchange for every bottle.

RETURN CLEAN BOTTLES TO ANY STORE THAT SELLS NUTCHER MILK FOR YOUR DEPOSIT BACK!!!!

nutchermilk.com

3/28/2019 9:24:23 AM

Let’s Do Brunch Brunch is not just a meal, it’s an event. It’s a chance to gather with friends and savor a few comfort dishes and also try something new and unique. Brunch can be a dressed-up affair or something more casual and laid back. In the end, it’s not the food or the atmosphere that’s important, it’s the shared experience of a meal well-enjoyed.

In the following pages is a summary of just a few of the eateries in the 209 serving up a delicious brunch. Use this as guide to try a new place and then find a few of your own.

Now, let’s do brunch…

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here may be a waiting list and you may have to ‘Squeeze In’ at the small restaurant on Floyd Avenue in Modesto but it will be worth it for a delicious brunch. The restaurant is open from 7 a.m. until 2 p.m. seven days a week offering diners some unusual options, signature dishes and a variety of mimosas. The Modesto location is the eighth in the franchise and Kathy Monday is the newest franchisee of the small family-owned franchise.

The original Squeeze In opened in 1974 and became a staple in Truckee. Although it was extremely small – which triggered the name – folks would squeeze in to eat their breakfast and made the restaurant a local favorite. The original location in Truckee something that brings people happiness.”

The Squeeze In offers over 60 different types of omelettes like the Racy Tracy stuffed with mushrooms with Monterey Jack cheese and bacon topped with avocado.

For something unusual the Zweifel has peanut butter, apples and bananas sautéed in butter and honey folded into an omelette. The Hangover Helper may hit the tastebuds just right with ham, bacon, sausage, Monterey Jack and cheddar cheese.

The sweet, rich, Jack Johnson Banana Walnut Pancakes are fluffy buttermilk pancakes that take up the entire plate. They have just the right combination of flavors with the walnuts in the batter topped with bananas sautéed in butter and honey. The sweet yet salty Belgium dark chocolate dipped bacon is cooked up crispy and cooled served with some whipped cream and fresh fruit; not your typical brunch item.

To wash it down there are a variety of mimosas and a monster Bloody Mary called the Hail Mary. The football-inspired beverage is a liter of goodness that comes with three strips of bacon and half of a grilled cheese sandwich. The mimosas are served up in a combination of juices like the Hi-Mosa that has champagne, cranberry and orange juice. ■

posted a green alien that the original owner’s grandfather made that were yard ornaments and a patron drew an ellipses and wrote “Best Omelettes on the Planet,” which became their tagline and mascot.

Following some specific requirements, the location has colorful walls, a gumball machine, a bike, surfboard and jewelry along with all the personal touches

by Monday giving this restaurant a truly unique and fun atmosphere.

“It is a family thing that we plan to have for a long time,” expressed Monday. “Sometimes I will sit back here on a busy day and I will hear people talking and laughing; it is kind of a cool thing to have brought

SQUEEZE IN WHERE: 3020 Floyd Ave. #101, Modesto

PHOTOS BY VIRGINIA STILL/ 209 Magazine

WHEN: Brunch is served 7 a.m. until 2 p.m. daily CONTACT: www.squeezein.com or call 209-846-0719 SPECIALTY DISHES: The Squeeze In offers over 60 different types of omelettes

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made with grilled challah bread, topped with fruit and fresh-made whipped cream.

Another must-have is Element’s caramelized bacon. It is the perfect mix of sweet and savory that is what brunch is all about.

“We are a very welcoming and personable team and while keeping to recognizable food, we take each item a slightly different direction, our own interpretation,” said Padilla-Gordon.

The Sutter Creek brunch spot is also the perfect place for a specialty coffee, mimosa, Bloody Mary or one of the specialty beverages created by Element’s baristas. ■

drive down Sutter Creek’s Main Street offers picturesque views of 19th century brick buildings that harken back to the Amador County town’s Gold Rush era roots. A sharp turn to the west at the end of Main Street, however, brings you to Element — a 209 brunch hot spot with a decidedly modern look and feel.

The restaurant is adjacent to the Hanford House Inn, owned by Athena Padilla-Gordon and her husband, Robert Gordon. When remodeling the hotel, they also updated the kitchen allowing for the creation of the unique eatery that is now Element. Their goal, according to Padilla-Gordon, was to create “an artistic neighborhood feel where both locals and tourists gather for a great bite and view works by local artists displayed on our walls.”

They’ve been serving breakfast and brunch with an international flare for the past five years and have already gained a faithful following.

While the menu changes often with seasonal specials — like the Meyer lemon poppy seed waffle served with lemon curd, candied lemon and rosemary flowers — there are a few staples such as the Hanford House Benny featuring housemade citrus hollandaise sauce and soppressata and the Pan of Gold, French toast 209MAGAZINE.COM

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ELEMENT LOCATION: 61 Hanford St., Sutter Creek DAYS AND HOURS SERVING BRUNCH: 8 a.m. to 11 a.m. Monday through Friday (closed on Tuesday); 8 a.m. to 1 p.m.

Saturday and Sunday CONTACT INFO: www.restaurantelement.com and 209-267-0747 SPECIALTY DISHES: Hanford House Benny featuring housemade citrus hollandaise sauce and soppressata 45

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ilmar may be best known for its cheese, but Lola Bistro & Express is quietly earning the town another designation as brunch hot spot.

Lola Bistro’s Sunday buffet offers guests the best of everything brunch. There are classics such as French toast, eggs Benedict, made-to-order omelets and crepes, along with the unexpected like freshly made sushi.

The best part — at least for some — is the bottomless mimosas.

“There are not that many places doing Sunday brunch, especially with bottomless champagne. When this place opened it was one of the few,” said Chef Michael Ortiz.

Ortiz said Lola Bistro offers a break from “American diner” type of brunch.

The menu changes every week and seasonally. Lola Bistro also supports the “farm to fork” movement with many of its menu items sourced locally.

“You have to try really hard being a restaurant from the Central Valley to get something that isn’t grown here…There isn’t a vegetable or fruit in this building that isn’t grown within 50 miles from here,” said Ortiz.

While the food is the main draw to Lola Bistro, the beautiful outdoor seating area is another reason to make the drive to rural Hilmar. ■

LOLA BISTRO LOCATION: 19920 1st St., Hilmar PHOTOS BY KRISTINA HACKER/ 209 Magazine

DAYS AND HOURS SERVING BRUNCH: 10 a.m. to 2 p.m.

Sundays CONTACT INFO: Facebook.com/Lolabistroandexpress/ and 209-250-2777 SPECIALTY DISHES: Depends on the week

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t The River’s Edge people come for the food and stay for the scenery. Outside the restaurant a lush green lawn slopes down to the Stanislaus River. The restaurant has live music, outdoor deck seats and a gazebo allowing their guests to have a serene Sunday after getting their fill at the brunch buffet.

“It’s a fun place to just come hangout,” said owner Debbie Tokar. “It’s just a good vibe out here.”

Debbie and her husband David Tokar took over the restaurant two years ago and started a renovation to give it a fresh and vibrant new look. They began offering a brunch buffet on the occasional Sunday and it proved such a popular fare that they made it a regular feature on Sundays.

The buffet, which is $21.99 and comes with one mimosa, changes up occasionally depending on what is in season and what can be purchased locally. One item almost always on the buffet is prime rib, which Tokar said is one of the most requested items the kitchen prepares.

Another popular selection on the brunch buffet are the freshly made waffles and the wide array of fruits and toppings.

Because people like to stay a while at The River’s Edge, it’s recommended that guests make reservations. ■

RIVER’S EDGE LOCATION: 17525 Sonora Road, Knights Ferry DAYS AND HOURS SERVING BRUNCH: 9 a.m. to 2 p.m. Sunday CONTACT INFO: 209-881-3466 SPECIALTY DISHES: Prime rib, made to order omelets, waffles

D MINERS ROADHOUSE 140 PHOTOS BY SABRA STAFFORD/ 209 Magazine

LOCATION: 5199 CA-140, Mariposa DAYS AND HOURS SERVING BRUNCH: 8 a.m. to 2 p.m. Sunday CONTACT INFO: 209-966-2444 SPECIALTY DISHES: Denver scrambled eggs, biscuits and gravy, pork and vegetable eggrolls.

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rive through downtown Mariposa on a Sunday and it’s easy to spot one of the most popular brunch spots in town — Miners Roadhouse 140.

The newly renovated restaurant and bar offers up a brunch buffet complete with all the standard breakfast fare, like bacon, hash browns, French toast, and their very popular Denver scrambled eggs. Mix that with some savory lunch items, like eggrolls and cheesy mashed potatoes, and the restaurant has created a buffet that pleases the palate of numerous diners.

“Our brunch buffet offers something for everybody,” said kitchen manager Mike Robb. “People seem to love the selections we have and come back repeatedly.”

When it comes to value it’s hard to beat Miners Roadhouse 140. The brunch is $12.95 for adults and $9.95 for children. Bottomless mimosas are $5.

The renovations to the restaurant make the most of the town’s Gold Rush history with artifacts and decorations reflective of the area’s heydays. The restaurant is on a slight hill and the window seating provides pleasing views of downtown Mariposa and the splendid mountain scenery.

Perhaps one of the restaurant’s greatest assets are the servers and regulars that enliven the place and make guests feel at home.

Reservations are a good idea during peak hours. ■

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t’s the nature of brunch to have a leisurely conversation over the course of the meal.

But be forewarned it will be hard to talk about anything but the food at Market Tavern because it is just that phenomenal.

Market Tavern was opened in November 2013, by owners Phillip Wong and executive chef Nick Di Arenzo with the idea of building a menu that showcases fresh and local food in creative spins.

“When it comes to food, his mind is always wondering,” Assistant General Manager Jonathan Chow said of Di Arenzo. He has experience from all over, including some Michelin three-star restaurants. He’s very creative and likes to play with flavors.”

The brunch menu reflects that creativity with dishes like lemon ricotta pancakes, quinoa and poached egg, and the Hong Kong French toast.

Almost every item going into the restaurant’s dishes is made in house and the quality and freshness is evident in each bite.

“We know everything that goes into a dish because we’re making it all here,” Chow said.

“We hand press our juices every day. We make all our own salad dressings and sauces.”

Market Tavern uses the bounties of the 209 region to its best advantage by getting most of their ingredients from farms in the area.

Bloody Mary’s and mimosas are brunch staples and at Market Tavern the cocktails are a sight to behold. The Southern Fried Bloody Mary comes with a fried chicken wing, a bacon and cheese stuffed jalapeño, cheese stuffed deep fried olives and pickled vegetables. The drinks come with their own side plates for all the added fare. The restaurant offers a black mimosa, which uses activated charcoal in the cocktail. It’s topped with an edible flower, with all the flavors melding together to pack a bright punch.

Market Tavern is a popular eatery and reservations are recommended. ■

MARKET TAVERN LOCATION: 236 Lincoln Center, Stockton PHOTOS BY SABRA STAFFORD/ 209 Magazine

DAYS AND HOURS SERVING BRUNCH: 10 a.m. to 2:30 p.m.

Saturday and Sunday CONTACT INFO: (209)932-8001 SPECIALTY DISHES: Huevos rancheros, eggs Benedict, breakfast pizza

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owne House Restaurant is an upscale eatery with a brunch menu that pays homage to the site’s farmhouse history by featuring a menu of New American cuisine utilizing local ingredients.

Culinary Director Bradley Ogden created the menu with a simplicity in mind that would highlight the fresh flavors of the region. Ogden is a two-time James Beard Award winner.

The tamale pancake made with homemade masa, chicken verde and guacamole is one such example of the cuisine he specializes in.

It is also the dish actor Will Smith reportedly devoured with gusto when he visited the restaurant.

The brunch menu offers diners a selection that ranges from small bites to full meals and from breakfast fare to lunch favorites.

The restaurant is housed in a historic building dating back to the last part of the 19th century and is surrounded by lush landscaping and aromatic flowers. The restaurant does have outdoor seating.

One key feature of the restaurant is the extensive wine list that has more than 70 wines from the Lodi Appellation.

Reservations are recommended. ■ 209MAGAZINE.COM

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TOWNE HOUSE DAYS AND HOURS SERVING BRUNCH: 7:30 a.m. to 2 p.m.

Monday through Friday; 8 a.m. to 2 p.m. Saturday and Sunday CONTACT INFO: 209-371-6160 SPECIALTY DISHES: Tamale pancake, Dungeness crab Benedict, Bradley’s soufflé pancake, shrimp and grits 49

PHOTOS BY SABRA STAFFORD/ 209 Magazine

LOCATION: 2505 W. Turner Road, Lodi

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thegreatoutdoors

STORMY WEATHER tests skiers’ mettle

H

ail and icy rain pelted us as we hurriedly pitched our flimsy, floorless tent atop the snow. Tired and cold, my companion and I crawled into our sleeping bags around 5 p.m. to tough out a long and stormy night.

Our objective was to trek on cross country skis from Highway 4 to Highway 108 via Spicer Meadow Reservoir and the Dardanelles mountains. We planned three days to make the 25-mile journey.

Blue skies and grand scenery greeted us on the first day, though both disappeared in the dark clouds that enveloped us on our second one. The storm pounded our shelter for hours, reminding me of explorer Jedediah Smith’s survival epic that occurred not far from here.

Smith and two companions attempted the first crossing of the Sierra Nevada range by European Americans in May of 1827. They struggled to find their way through the rugged mountains and nearly perished in a fierce snowstorm.

“During the night the storm increased in violence and the weather became extremely cold,” Smith wrote.

“We were uncertain how far the mountains extended to the east. The wind was continually changing and the snow drifting and flying in every direction… Our poor animals felt a full share of the vengeance of the

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The storm pounded our shelter for hours, reminding me of explorer Jedediah Smith’s survival epic that occurred not far from here.

storm and two horses and one mule froze to death before our eyes.”

While our plight didn’t truly compare to that, there were more similarities than I would have preferred.

Like Smith’s party, we were somewhat disoriented (though not lost), surprised by the journey’s difficulty and unsure of how it would end.

Visible from both Highways 4 and 108, the Dardanelles summits in Stanislaus National Forest appear majestic and inviting from both directions. My cousin Andy Padlo and I have enjoyed multiple outings in their vicinity over the years, so the prospect of connecting the roads by traversing the range appealed to us both. Doing so under our own power in winter would make it a unique adventure; we don’t know of anyone else who’s done so.

Forest roads pass within a few miles of the volcanic peaks and cover about 80 percent of the route we planned, leading us to expect fast progress. That held true on our first day when we enjoyed glorious weather and excellent views of the snow-capped mountains.

Starting from the Spicer Sno Park area near Bear Valley, we followed Spicer Reservoir Road for several miles, crossing Bloods Creek and the North Fork of the Stanislaus River. Later we crossed the frozen  209MAGAZINE.COM

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Spicer Meadow Reservoir and camped pleasantly near its south shore.

Conditions became more difficult on the second day as we left the security of the forest road.

We broke trail up and over the saddle between Whittakers Dardanelles and Dardanelles West, intending to drop down onto another forest road that parallels the Middle Fork of the Stanislaus River.

Then a chill wind blew in low clouds that limited visibility. We navigated by map and compass for a while, until we lost the map. Andy used his phone for reference, until its battery died. At least we still had a compass, which is probably what Smith used.

Steep, rocky terrain required us to take off our skis and trudge along in places. Soon we found ourselves looking at Donnell Lake, which was scenic and impressive but off route by miles. We followed the Stanislaus upstream for a few hours in search of our forest road until the sun dropped and temperatures fell. As the storm worsened, we called it a day and dug in for the night.

Rain and hail battered our tent, sounding like sizzling steaks, and normally Andy would serve up a backcountry dinner just that appetizing.

Tonight, though, we were in “survival mode” and simply too tired to deal with assembling the stove and cooking. We downed a few energy bars and water (ice cold, of course) to sustain us instead.

Smith’s expedition endured a tougher ordeal in 1827. “Night came and shut out the bleak desolation from our view but it did not still the howling winds that yet bellowed through the mountains bearing before them clouds of snow and beating against us cold and furious,” he reported.

“It seemed that we were marked out for destruction and that the sun of another day might

never rise to us,” he wrote. “But He that rules the Storms willed it otherwise and the sun of the 27th rose clear upon the gleaming peaks.”

Likewise, we awoke to better conditions and found our elusive forest road early on our third morning. That eased our passage and relieved my anxiety as we skied the final miles beside the Stanislaus, crossed a bridge and joined Highway 108.

Smith and his companions survived, later cresting the range near Ebbetts Pass. Our journey concluded near Mill Creek Campground, where we waited in the freezing rain beneath a tarp until our ride arrived.

“Are you having fun yet?” asked Lynn (Andy’s mom) with a laugh as she pulled up.

We did have fun, though our short outing packed more adventure than most people would have enjoyed. But I find that overcoming a few challenges on the way makes an outing more rewarding. So do learning and connecting with the history of a beautiful and treasured wilderness like the Sierra Nevada backcountry; one’s footprints (or ski tracks, in this case) become an extension of the story.

As Andy reflected, the enjoyment comes from “extending beyond ourselves, making a few miles, taking breaks sitting on our packs with all the mountains around us, and the freedom of limited obligations.” In addition, the payoff at the end includes “a beer, warm shower, and coming back to life… there’s no way to feel the joy of taking off those heavy boots but putting them on in the first place!”

— Matt Johanson authored the new book, “Sierra Summits: A Guide to 50 Peak Experiences in California’s Range of Light.” His writing can be found at www.sierrasplendor.com. ■ 54

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thegreatoutdoors

RDO

D BALLA

By JARO

“Coach” Dudley Kinlaw shows off the trout he caught at New Melones Lake in spring 2018.

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PHOTO BY JAROD BALLARDO/ 209 Magazine

O

ne of my favorite fishing shows while growing up was Hank Parker’s “Outdoor Magazine.” The theme song for the show talks about all the things that Hank must do around the house but he’s “gone fishing.” I was reminded of that song the other day as I looked at the lawn in my front yard as I was driving off with my boat in tow. I take pride in doing my own yardwork but if there were ever a time when I would hire someone to do it for me, it would be from now until the end of May. ■

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The Lakes:

Clint Colwell of Stockton kisses a bass he caught in early summer 2018 while fishing in Smith Canal on the Delta.

The Delta:

Bass fishing in lakes is all about bed fishing this time of year. The majority of our lakes have most likely cleared up making bed fishing a go-to technique for many anglers. The biggest bass that I ever caught —weighing 11.3 pounds — was caught out of New Hogan Lake while bed fishing in a club tournament. The fish was not on the bed at the time. There was a smaller fish on a bed that I was fishing for when I saw a big shadow swimming deeper out near my boat. After catching the fish that was on the bed and leaving, several hours later that 11-pound fish was not locked on the bed. It took a while, but I was able to catch her and haven’t caught a bigger one since. I have a few things that I have tied on if I’m fishing Weston Ranch resident Bill Thomas the lakes. Number 1 would be with a bass that he a white 3/8-1/2-ounce jig. The caught while fishing Lake New Melones in jig is my go-to bed fishing bait spring 2018. if I can see the bed. It’s small, compact and really aggravates bed fish. Second would be a Shaky Head worm or some sort. I’ve really became a fan of Frenzy Baits Nail Head. Paired with a Zoom Trick worm in watermelon red or a Robo Worm in MMII, fished parallel to the bank between 5 and 15 feet deep, is sure to aggravate a lot of fish either guarding their fry or protecting their beds.

Number 3 would be a Senko, wacky rigged or Texas rigged on a small worm weight. The 5-inch Senko is deadly on most lakes this time of year. As far as colors watermelon red is my personal favorite.

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PHOTO COURTESY OF TRAPPER TACKLE PRO ALVARO MUNOZ

I probably fish the Delta more than any other body of water during this time of the year. This is the time when bass fishing is at its best. A person can pretty much catch them any way they’d like to. I prefer to throw reaction baits. There are usually three to five baits that I have tied on this time of year. A square bill crankbait in a craw color would be number one. Years ago, Lucky Craft made a squarebill named the BDS 3. I still have a few of them left that I nickname “my vacuum cleaners.”

I’ve heard good things about the new square bills that are being sold today as well. Number 2 would be a Senko, five or six inches in green pumpkin. I prefer to fish my Senkos on the Delta wacky rigged. Pitching a Senko into visible clearings in the grass is how my best friend caught a 13-pound bass on the Delta. Number 3 would be some type of topwater lure. Many prefer to fish with hollow body frogs, I prefer a Whopper Plopper over a frog. A lot of anglers miss out on some great topwater action by avoiding walking baits.

My partner caught most of the fish last year in April on a walking bait while I couldn’t get them to bite on any other topwater bait. Number 4 would be any type of creature bait — something that you can flip or pitch into the holes in the grass or edges of the tulles. As far as the weight, I try and match the weight to what I’m fishing. I try to get down or through the grass with as small a weight as I can get away with. I also prefer Reaction Innovations Sweet Beaver, Big Texan being my favorite color. Number 5 must be a drop shot. I fish a drop shot with a 6-inch fat strait tail worm by Roboworm with the hook positioned anywhere from 6-8 inches above the weight. As for color, Margarita Mutilator ll is the only color that you need in your tackle box. I fish it on no less than 17-pound test fluorocarbon line and pitch it into the visible light spots in the grass or around sparse tulle patches.

Of course, there are a lot of baits that didn’t make my top 5 that I have tied on as well. If I had to pick one though, it would have to be the Senko.

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navigator

VALLEY

By KRISTINA HACKER

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here are plenty of amazing sights to see on a trip to Las Vegas, but I contend that Valley of Fire State Park rivals the best of Sin City’s glitz and glamour with its aweinspiring natural wonders.

The park, located approximately an hour northeast of Las Vegas off Highway 15, features 40,000 acres of bright red Aztec sandstone outcrops, ancient petrified trees and petroglyphs dating back more than 2,000 years.

A little bit of history The Aztec sandstone in Valley of Fire State Park is from the Jurassic period and is the remnant of the sand left behind by the wind after inland seas subsided and the land rose. Early man moved into southern Nevada as far back as 11,000 years ago. The most obvious evidence of occupation is the petroglyphs carved into the rocks by the Basketmaker culture about 2,500 years ago, followed later by the Early Pueblo culture.

Paiutes were living in this area in 1865 when Mormons settled at nearby St. Thomas at the south end of the Moapa Valley.

Farming, ranching and mining occurred in the region along a THERE ARE PLENTY OF narrow stretch of water.

A rough road was built through AMAZING SIGHTS TO this area in 1912 as part of the SEE ON A TRIP TO LAS Arrowhead Trail, connecting Salt VEGAS, BUT I CONTEND Lake City with Los Angeles. In the THAT VALLEY OF FIRE 1920s the name was coined by an AAA official traveling through the STATE PARK RIVALS THE park at sunset. This person purportedly said that the entire valley BEST OF SIN CITY’S GLITZ looked like it was on fire; hence AND GLAMOUR WITH ITS the name. It was also during the AWE-INSPIRING NATURAL 1920s that the archeological richWONDERS. ness and recreational possibilities of the area were recognized and about 8,500 acres of federal public domain, the original Valley of Fire tract, were given to the State of Nevada.

In 1933, the Civilian Conservation Corps built the first facilities and campgrounds in the park. On Easter Sunday in 1934, Valley of Fire was formally opened as Nevada’s first state park.

However, the park didn’t receive its legal designation from the Nevada State Legislature until the body convened in 1935.

What to see The best thing about Valley of Fire State Park is you can spend two hours on a driving tour of the highlights with minimal walking involved and get a worthwhile experience or immerse yourself in the desert wonder and spend a few nights at one of the park’s campgrounds.

This park is also ideal for aspiring professional photographers — or those seeking the ‘perfect selfie.’

Those visiting the park as a half-day trip from Las Vegas should make sure they don’t miss these points of interest: Beehives — These sandstone formations not only demonstrate the unique design that can be created by nature, but is an excellent representation of geologic cross bedding. Those are the grooved lines going in different directions. The layers or beds represent different layers of silt that are deposited at different times. The beds indicate the angle of the wind or water was moving at the time the material was deposited.

Atlatl Rock — An atlatl is a device used for launching a spear; usually a short cord would around the spear so that when thrown into the air the weapon will rotate. The ancient

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Indians used these weapons and they are depicted in the petroglyphs (rock carvings) located at Atlatl Rock. It’s a unique experience looking at originals carvings that someone drew over one thousand years ago. Altatl Rock alone makes the trip into the desert worth it.

Petrified Logs — Petrified wood has laid outside long enough to become a fossil. All the organic things have been removed by sun, wind, water and time, and have been completely replaced with minerals. Logs and stumps washed into Valley of Fire about 225 million years ago and are visible in two locations. The logs are several colorful tree trunks lying close to the road, safely fenced off for all to enjoy.

Elephant Rock — As its name implies, this is an arch in the shape of an elephant. The rock is right next to the road, but as parking is limited on Valley of

Fire Road, it is best to park in the nearby parking lot and take the 1/3 of a mile trail to reach the formation. The parking lot also features a white frame with “Valley of Fire State Park” at the bottom and situated for the perfect ‘I was there’ photo opportunity.

Visitors with a little more time should consider hiking to one of the park’s other highlights: Mouse’s Tank Trail — This 0.8-mile trail to Petroglyph Canyon offers hikers the chance to see wildlife and is good for all skill levels.

Rainbow Vista Trail — This 1.1-mile hike offers scenic views of beautifully colored sandstone and is good for all skill levels.

Prospect Trail — This 10-mile hike features beautiful wildflowers and spectacular rock formations. It is moderately difficult.

Know before you go Valley of Fire State Park is open

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daily from sunrise to sunset. There is a $10 per vehicle entrance fee.

Pets are welcome, but they must be kept on a leash of not more than six feet in length and they are not allowed in the Visitor Center.

It may be tempting to climb on the gorgeous rock formations, but climbing is limited to specific areas of the park. The Visitors Center can provide a list of permitted climbing areas.

The use of drones or any remotecontrolled aircraft is not allowed.

Last, but not least, this state park is located in a desert, which means spring and fall are the best times to visit as summer temperatures exceed 100 degrees daily and can reach up to 120. Make sure you have enough water for each member of your group to stay hydrated before starting a hike.

For more information about Valley of Fire State Park, including campground sites, visit http:// parks.nv.gov/parks/valley-of-fire ■

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flavors

Savor the experience at

PHOTOS BY VIRGINIA STILL/ 209 Magazine

By VIRGINIA STILL

209MAGAZINE.COM

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aster Chef Rob Christie gave himself an enormous birthday gift five years ago when he opened his very own restaurant, Rob’s Place in downtown Murphys.

“I would say it was a spontaneous thing starting Rob’s Place,” said Christie. “I felt like it was time for me to move forward. I just felt that I had what people would like. It took a couple months to clean it up and revamp and make it the way I would want to make food and serve food so that is what we did.”

Christie has been in the restaurant business for almost 20 years, starting out at the bottom and moving his way up very quickly in the kitchen as he figured out temperature and timing. He began his career at Lake Alpine Lodge and was at Bear Valley Lodge for 12 years before taking the Executive Chef position at Ironstone Vineyards. At the time, Christie was a vegan and had to cook hundreds of pounds of tri-tip each week. While still preferring vegetables, the chef does enjoy the occasional fish or chicken dish. Despite his personal tastes, he earned a reputation for preparing steaks perfectly.

“It was the most amazing job,” Christie shared about his time working at Ironstone. “I loved it. It was like I had everything thrown at me that I never would have expected and I survived.”

The first thing Christie did when opening Rob’s Place was change the menu. The site had in the past featured Italian cuisine. He also renovated the outdoor seating area.

The menu has several original items that Christie created over the years, along with traditional steaks, burgers, seafood and sandwiches. The menu is also very vegetarian friendly and includes options for those with food allergies, are vegan or have Celiac disease.

Popular appetizers on the menu include Duck Wontons, Tempura Avocado, Bacon Apple Turnovers,

Chicken Salad Lettuce Cup and fresh cut fries that are made to order.

The Chicken Cups are served on fresh peeled butter leaf lettuce that is filled with in-house chicken that is roasted and has been pulled off the bone with chopped red onions, diced celery, fresh rosemary and some mayonnaise.

He created the Duck Wontons at Ironstone but brought them to his menu since they were a huge hit.

The wontons are filled with grilled duck breast, fresh ginger and sautéed onions and served with a sweet chili sauce.

“It is a time-consuming process that takes hours to do to get two or three dozen done,” said Christie about the duck appetizer. “The flavor is really good and people love them. I feel it is worth it.”

The tempura batter dipped fried avocado served with a scratch made basil horseradish aioli sauce is another favorite.

“Our mouths are subject to five senses, sweet, salty, savory, bitter and sour,” explained Christie. “If you can hit all five of those you are going to have the perfect melt in your mouth.”

The Edward Burger is a best seller and very popular with diners at Rob’s Place. The burger was named after a dear friend of Christie’s that frequented the restaurant and ordered that burger on a regular basis so it was added to the menu. The burger is hand-pressed when ordered and grilled the way you want it with cheddar cheese, crisp bacon and avocado placed right on top with a ciabatta roll with scratch made basil aioli served with handmade French fries that are freshly cut and never frozen.

Another option on the menu for vegetarians is the Veggie Burger made with crispy coated potatoes, black beans, ground flax seed patty on a sesame seed bun with basil aioli.

“I was just trying to get away from that horrible puck,” said Christie of creating a different veggie burger. 

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IF YOU GO GETTING THERE: ROB’S PLACE 140 Main St., Murphys, CA 95247 CONTACT: 209 813-7003 or www.robsplacerestaurant.com HOURS: Friday – Tuesday 11:30 a.m. to 3:30 p.m. for lunch 5 p.m. to 8 p.m. for dinner

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flavors

“They are horrible. They are dry and I don’t know of anybody that makes their own. It is just different and everything is fresh. We deep fry it and put that aioli on there. It is pretty tasty. It is not the puck on a sesame bun.”

Putting his own spin on a traditional Italian dish, the Carbonara Linguine has sautéed bacon, chorizo, ground beef, linguine, egg, wine, onion and garlic topped with fresh herbs, parmesan cheese and served with a slice of garlic cheese bread.

“The original one was made in Italy for our soldiers at war over there,” Christie said. “They were creating a burger or sandwich but they didn’t have that there so they created this during WWII for the soldiers but they used pancetta instead and that is where carbonara came from. My spin, of course, is a little bit more savory.”

For a few lighter options Rob’s Place has a variety of salads like the Grilled Shrimp and herb goat cheese bits and the Black Bean and Egg Salad.

The Black Bean Salad was a “strange creation” Christie said he came up with that starts with cooking up black beans, roasted tomatoes tossed with hearty greens that is topped with an egg sprinkled with a few red pepper flakes to create a little heat served with a scratch made roasted bell pepper vinaigrette. The egg is cooked over easy and placed right on top so that once the fork has broken through it allows the yolk to flow all over the fresh greens.

Rob’s Place highlights several local wines and a variety of regional beers.

The casual chic restaurant is very inviting with red floors and decorated with watercolor paintings done by the chef himself. You can also find Christie occasionally behind the saxophone.

“You are going to leave here with a really good experience,” said Christie. “It is not just one thing; I think I encompass all of this. It has to feel. It has to smell. The temperature, the lighting, the chairs, the service, the food, it is all important. If you don’t have all of it then something is not going to be right.” ■ 209MAGAZINE.COM

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“You are going to leave here with a really good experience."

— Chef and owner Rob Christie

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ON THE

road again!

Who doesn’t love the great outdoors?

That’s why at Astoria, we’re always out and about. If you or someone you love needs assisted living or memory care, come for a visit.

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flavors

A

fter 5 is an extension of the Five Ten Bistro in downtown Merced where guests can enjoy a cocktail and the same full menu from the restaurant that is just a few steps away. With a dazzling smile Bartender G’ne Minnear is ready to serve up craft beers, a variety of wines or specialty cocktails.

She began her career at Five Ten as a server more than five years ago and worked her way up to a bartender after a quick six months. Owners Mark Purnell and Roberto Matsuo took a chance on her and taught her the skills to be a bartender.

“I have been learning ever since,” added Minnear about bartending at After 5. “I got lucky. I really enjoy my job and serving my regulars and seeing new customers. It is just something different every time.

It is exciting; it is a variety, it keeps you on your toes for sure.”

Five Ten Bistro has been around for about six years and combined Purnell and Matsuo have over 20 years in the restaurant business. The Bistro and lounge are connected so guests can spend some time in the lounge and then make their way to the restaurant or vice versa. The American Bistro is a

PHOTOS BY VIRGINIA STILL/209 Magazine

By VIRGINIA STILL

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fast, casual, fine dining experience where Purnell expressed that everyone is welcome. Whether you are in shorts or a suit, there is a place for you.

Happy Hour is hosted Monday through Friday from 4 p.m. until 7 p.m. with $3 off appetizers, $2 off all beers, all house wines are $4, and well drinks are $3.

“Our appetizers are not like anyone else in Merced,” said Minnear. “Our food is fresh. They do everything from scratch.”

There are 14 different craft beers on tap that get switched out on a regular basis due to the array of craft beers that are available locally and otherwise, along with a variety of domestics and imports.

Two handles that may catch your eye are the Jameson tap and the Patron tap that are chilled and ready to order that are yes, exactly that; Jameson Whiskey and tequila that are bar favorites.

“For the longest time they wanted it (Patron and Jameson) chilled,” explained Minnear. “Those were the two things. So Mark and Rob decided it would be smarter when they order eight shots that you don’t have to chill them, you just pour it out of the tap and that’s it. People are like ‘Jameson beer?’ and I am like ‘no.’ Then they want to try it.”

They offer a rotating wine list that are top rated wines by the glass and the bottle in their wine bar or lounge.

“We enjoy changing things up a little bit,” added Purnell. “We are never stagnant.”

The cocktail menu will change on occasion; however, the guest favorites are always available like the Berry Crush, the Old Fashioned, Cucumber Martini and the Aeperol Spritzer.

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raspberry vodka, some ice, with a juicy lime wedge just may do the trick The Cucumber Martini is simple yet tasty with cucumber flavored vodka served with a fresh cucumber slice and goes down with ease.

“Summertime is the time to come out and enjoy yourself when the weather has cooled down at nighttime and it just gives people something to do,” stated Purnell.

A classic cocktail that one may enjoy at After 5 is Jim’s Old Fashioned that is served up with bourbon, muddled filthy cherries, bitters, and an orange slice giving it that smooth finish.

For those that may want something a little lighter they may enjoy the Aeperol Spritzer served with La Marca Prosecco that has just enough bubbles to stimulate your palate.

Although there are many drinks out there, even some with the same ingredients but different names, Minnear is certain that they have it, can get it or already serve it.

“I feel like our bar is probably one of the nicer places,” expressed Minnear. “We have great workers and great customer service. Everybody makes sure that the customers are happy. We are a good place overall with great food, great drinks, a variety of beer, a variety of appetizers, and desserts; it’s all around great.” ■

IF YOU GO GETTING THERE: AFTER 5 BAR & LOUNGE 510 W Main St. Merced, CA 95340 CONTACT: 209 381-0280 HOURS: Monday – Thursday, 11 a.m. to 9 p.m.

Friday – Saturday, 11 a.m. to 12 a.m.

Sunday 11 a.m. to 4 p.m.

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flavors

First is Nebbiolo ("Nebby-oh-low") originally from Northern Italy's Piedmont region, it has robust tannins and acidity making it a perfect choice to pair with tomato base sauces, garlic, sausage, duck, ribeye as well as a variety of cheeses.

The second red is Cinsault ("SAN-soh") often used as a blending grape with origins in the Southern Rhone region of France.

Cinsault delivers floral notes and strawberry with low levels of tannin and acidity. Excellent choice to pair with beef stew or a variety of roasted meats.

Winemaker Cassandra Durst and her husband Dan have owned the estate for over 20 years. In 2014 Cassandra's passion became a reality in the creation of Durst Winery. Cassandra is pictured with her wine dogs, Jack and Gracie.

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IF YOU GO GETTING THERE: Durst Winery and Estate 10173 E. Acampo Rd., Acampo CONTACT: www.durstwinery.com HOURS: Noon to 5 p.m. Friday through Sunday.

In addition, Durst recently released its Sauvignon Blanc, another grape with origins in Southern France.

It is always a summer favorite.

With flavors ranging from green apple to floral peach it is crisp, zesty and always a crowd pleaser.

T

here's more in Lodi than Zinfindel. A trip to popular Durst Winery will offer wine lovers something different to taste — and possibly their newest favorite place to spend a spring afternoon. â–

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INFO: Tastings are $10 per person and are complimentary with the purchase of a bottle.

Reservations are required for parties of six or more. Children are welcome and must be supervised by an adult. Dogs are to be supervised by owner and kept on a leash. To make a reservation call: 209-601-1413. The winery will be closed on April 21. For more information about the estate, Outside alcohol is not permitted due to licensure, thank you.

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WORKERS’ COMPENSATION FRAUD See the railroad’s golden past come to life every day at Railtown 1897 State Historic Park. Trains run weekends through October. Park open daily.

The District Attorney’s Workers’ Compensation Insurance Fraud Unit pursues an aggressive approach to identify, investigate and prosecute workers’ compensation insurance fraud.

EVENTS April 6-7: Excursion Train Ride Opening Weekend Everyone rides free.

If you or someone you know suspects any fraudulent activity, please contact us through our Amador office at

April 13-14 & 20-21: Wildflower Trains Trains depart at 2:30 p.m.

(209) 223-6444 or www.stopworkcompfraud.org

April 21: Easter Festivities Train rides, Easter egg hunts & more.

SERVING STANISLAUS AND AMADOR COUNTIES

May 12: Mother’s Day Enjoy a special experience for moms.

May 27-29: Memorial Day Weekend Photo exhibit & train rides Sat.-Mon.

WHAT IS FRAUD?

» Faking an accident or injury » Exaggerating symptoms of an injury » Obtaining other employment while allegedly disabled and not reporting income » Employers failing to have required workers’ compensation insurance » Dissuading employees from claiming job-related injuries or seeking medical attention

10501 Reservoir Road Jamestown, CA 95327 Railtown1897.org 209-984-3953 Railtown 1897 State Historic Park is operated by California State Parks with financial assistance from the nonprofit California State Railroad Museum Foundation.

All schedules, offerings and prices are subject to change without notice.

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fulloflife

They call me

‘mom’ T

By TERESA HAMMOND

here are many moments which make me proud as a mom.

Truth be told, just the fact that I’m fortunate enough to be called mom makes me proud.

This year marks the 14th year I get to be celebrated by my two most favorite employers — my kids. The job of “mom” is hands down not only my most favorite, but most cherished of all the jobs I’ve held.

Not a job I came by easily, I might add. Infertility was a part of my journey to parenthood.

Once upon a time I referred to my two children as red and white wine. My son is the result of a lot of tests, negative pregnancy tests, a surgery and six years of ‘trying’ until thanks to the help of a little pill called Clomid, we got it right. His sister came three years later, thanks once again to this magic little pill.

Living through infertility teaches one a lot about gratitude, living in the moment and how truly precious and miraculous human life is. As an older mom, living with epilepsy, regular ultrasounds were a part of our plan.

Watching the development of these precious gifts. Checking for proper development and holding our breath each time in hopes of no abnormalities.

From inception to present day, my duo and I have shared a pretty special bond. Renamed T&Co. by some friends back in 2011 when we became a party of three, life for us 209MAGAZINE.COM

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CEILING When looking to purchase a new home, there is oftentimes one feature of a house that potential buyers fall in love with and it clinches the deal for them. For the Gibbs, it was a unique ceiling treatment in the Ripon area house they purchased in 2010.

The entire front room/ living room/ dining room area features an 18-inch custom crown molding. The Gibbs added gold-colored custom wallpaper to the ceiling to further enhance the classic look.

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placecalledhome

One of the garden troughs was made into a fish pond with the help of Creative Water Gardens out of Escalon. The small pond features water hyacinth and five goldfish.

The tool shed is adorned with symbols that represent both Faye and Harrison’s family histories. The Aloha sign is a nod to Faye’s Hawaiian roots and the stylized letter “G” is the Gibbs family cattle brand.

PHOTOS BY CANDY PADILLA/209 Magazine

GARDEN Last year the Gibbs took out the grass in their side yard and put in eight troughs that they had painted to match the surrounding fence. In each trough is a mini garden with its own irrigation system.

Faye said they grow everything from annuals to perennials, to vegetables and edible flowers.

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LIFE

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placecalledhome

By SABRA STAFFORD

G

ardeners as a whole are an optimistic lot and that optimism is at its zenith come springtime. Gardeners look out at the empty plots, rows, beds and pots and see endless possibilities. Gardeners look at springtime in the same manner that baseball fans view spring training.

While the heart of the garden won’t start producing until summer’s arrival, spring is the time to start planning and planting and there’s an added bonus of enjoying some early arrival crops.

Before planting anything there are a few steps to take to make sure your garden is prepped and ready to grow.

PLAN AHEAD Whether it’s done in the mind’s eye or sketched out on paper, planning where vegetables and flowers will be planted in the garden is key.

Study how much sun and shade an area gets. Look at the space available and determine if it’s enough for the plants to thrive. Also keep in mind where the long-growing plants of summer will be taking root.

PREP THE SOIL The winter may have left the soil in need of some revitalization. Use a soil test kit to check if any particular nutrients need to be added.

A soil thermometer will also help in gauging if the soil is ready for plants. Lay down some black plastic over the plot to aid in raising the soil temperature quicker. It also helps keep weeds at bay, giving the young plant the room and nutrients it needs to grow.

Lettuce - The mild spring days are opportune times for growing lettuce. Select cut and come again varieties for a prolonged harvest.

USE MULCH Spread out the mulch lightly around new seedlings to keep the soil warm, especially overnight. It can also help protect young plants from some garden pests. Crushed oyster shells are especially good at warding off slugs and snails.

Cilantro - If you’ve ever hoped to make your own salsa straight from the garden, you’ve likely come to realize cilantro doesn’t do so well in the summer. However, it can be grown and harvested before the heat gets too high. Freeze it to use throughout the year. ■

With the completion of these steps, it’s time to start planting.

Here are a few ideas to get your garden going: Asparagus - This is a perennial vegetable that won’t start producing a substantial crop for a couple of seasons. Asparagus also needs a good amount of space to thrive.

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Peas - Peas, like the people who refuse to eat them, are picky.

They won’t grow if it’s too cold and they’ll wilt if it’s too hot. But peas love spring. Some varieties will need support structures as they grow, so make sure the space has room for a cage or stakes.

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watch.

WHERE YOU LIVE MATTERS

The fellowship you’ll find at Bethany Home is part of what makes this community so special. People look out for one another and join together for exercise and celebration.

With a variety of living options, you’re sure to find just the right fit. Come and visit our campus; you may even find your new exercise buddy!

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Request information or schedule a tour at: bethanyripon.org 209-599-4221 930 W. Main Street, Ripon

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marketplace

PHOTO BY ANGELINA MARTIN/ 209 Magazine

Sarah and David Mingham help run Hughson’s newest restaurant, Don’t Panic It’s Organic, along with their sister Katherine Bertolotti.

Family Affair

By TERESA HAMMOND

B

ringing healthy options to the 209 has become a family affair for Katherine Bertolotti and family. As the owner of Hughson’s recently opened Don’t Panic It’s Organic, the founder’s passion has not only had her vision supported but embraced by her family.

Most notably is the support of older brother David Mingham and younger sister Sarah Mingham, who not only work behind the counter, but help their sister run the day in and day out operations of the organic based eatery.

“It was for her family and friends really,” David said of his sister opening the Hughson eatery in

the fall of 2018. “She likes to help people. She’s always been like that.

She’s just really sweet.”

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the positive impact it had on her young son and his behavior, as well as health.

“We all started slowly changing to organic after that,” David said. “Once you change to all organic and healthier you’ll see the changes.”

David himself, a cancer survivor, shared as the family began seeing the positive physical effects the transition became easier to embrace, as well as becoming habit forming.

“If I don’t eat healthy for a few days, I start getting sore,” he said.

“I start moving slower, it’s really weird. But it is funny how everything is connected.”

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Visit calcomfortwindows.com or stop by our showroom: 1050 Kansas Ave., Modesto • 209.527.1310 Serving Stanislaus, San Joaquin & Merced Counties

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