209 Magazine - Issue #71

OCTOBER/NOVEMBER 2025

ISSUE 71

LIFESTYLE MAGAZINE

“WE’VE GOT THE 209 COVERED.”

FALL BAKING SEASON

HALLOWEEN

HAPPENINGS

GOLD RUSH

OF AUTUMN COLORS

SCRAWL, SCRIBBLE & SMIRCH BOOKSHOP

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FEATURES Those looking to enjoy the enticing tastes of fall, there are a number of locally owned bakeries offering the perfect bread to accompany a seasonal soup or stew or a sumptuous sweet treat for a family gathering. We have featured just a few of what the 209 has to offer.

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Cover’s Apple Ranch

Flourish Bread Co.

Rosa’s Portuguese Bakery

Sueño Coffee Co.

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NAVIGATOR 46

Scene in the 209 Calendar of Events Halloween Happenings Costumed Creatures 209 History: The Lady and the Trunk

THE GREAT OUTDOORS 50

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Sierra Repertory Theatre

Fitness and Beyond

A PLACE CALLED HOME

FLAVORS 30 32

Sierra Splendor

FULL OF LIFE

ARTS&CULTURE 26

Morro Bay

58 60

Hawaii Pot Shabu Shabu House Straight Off the Vine

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Dream Home Your Garden

OC TOBER/NOVEMBER 2025

Vol. 12 No. 71

October/ November 2025

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PUBLISHER’S LETTER

PUBLISHER/OWNER Hank Vander Veen

EDITOR Kristina Hacker

MANAGING EDITOR Sabra Stafford

CREATIVE DIRECTOR Harold L. George

WRITERS & PHOTOGRAPHERS Jeff Benziger Christopher Correa Joe Cortez Renee Edwards Kristina Hacker Marg Jackson Matt Johanson Kristi Mayfield Claudia Newcorn Vince Rembulat Sabra Stafford Dennis Wyatt

ADVERTISING & PARTNERSHIPS Chris Castro Beth Flanagan Melody Wann Charles Webber

MARKETING Rich Matheson

SCAN this to advertise in 209 Magazine or call Manteca • (209) 249-3500 • Newman • (209) 243-8170 Oakdale • (209) 847-3021 • Turlock • (209) 634-9141 209 Magazine is published 6 times a year

As autumn settles into the 209, we lean into the season’s comforts—warm ovens, crisp air, and the kind of stories that invite you to linger a little longer.

This issue celebrates the heart of baking season with a feature on four unique businesses across our region that have made a lasting impression with their irresistible baked goods. From heritage recipes to bold new flavors, these bakers are crafting more than treats—they’re building community, one bite at a time.

We also take you into the foothills for a roundup of Halloween happenings, with options for both families and adults. Whether you’re chasing thrills or seeking pumpkin patch serenity, there’s something spooky—and spectacular—waiting in the Sierra.

On stage, Sierra Repertory Theatre unveils its upcoming season, promising drama, laughter, and a few surprises. In Modesto, Hawaii Po Shabu Shabu House brings a taste of the islands to the Valley, blending bold flavors with a warm aloha spirit. We also visit Oak Farm Vineyards in Lodi, where history and hospitality meet in every pour.

In Gustine, a dream 34 years in the making has come to life with the opening of Scrawl, Scribble & Smirch Bookshop—a creative haven for readers, writers, and curious minds. And for those drawn to darker tales, we revisit the haunting legacy of Emma LeDoux, whose infamous 1906 murder case still captivates visitors at Stockton’s Haggin Museum.

As always, we’re proud to showcase the people and places that make the 209 so vibrant. If you have an event, story, or local gem you’d like to see featured, reach out to our editors at khacker@209magazine.com and sstafford@209magazine.com. We’re always listening—and always looking for the next great story.

And as you flip through these pages, please take a moment to support the advertisers who help make this magazine possible. Their investment in our community keeps local stories thriving.

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Hank Vander Veen Publisher/Owner hvanderveen@209magazine.com 1215 W. Center Street, Ste 203 • Manteca, CA 95337 Comments: sstafford@209magazine.com 209magazine.com

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©Copyright 2025. 209 Magazine All rights reserved. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of 209 Magazine is strictly prohibited. The opinions expressed in 209 Magazine are those of the authors and do not necessarily reflect the view of 209 Magazine management or owner. 209 Magazine assumes no responsibility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

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IN THE KNOW

Want to see your event in Scene in the 209?

If you’re hosting a community celebration, performance, festival, or standout gathering in the 209 area, we’d love to hear from you. Send your event details to Sabra Stafford at sstafford@209magazine.com for a chance to be featured in an upcoming issue. Let’s spotlight the moments that make our region shine.

Pageantry, Performance and Pride Shine at Newman Fall Festival PHOTOS BY DAN GOMES

From sparkling crowns to spirited routines, the Newman Fall Festival delivered a vibrant showcase of community pride and youthful talent over Labor Day weekend.

Little Mr. Newman Roman Rodriguez Gonzalez, 4, and Little Miss Newman Sophia Johnston, 5, lit up the front row with proud smiles after earning top honors in this year’s pageant. Behind them, newly crowned Miss Newman 2025 Melany Rios stood center stage, flanked by first runnerup Rosario Mendoza and Miss Congeniality Samira Iniguez Anderson, as festivalgoers cheered the winners.

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The celebration continued with high-energy performances during the festival parade. The Gustine High School Marching Reds impressed judges with their precision and enthusiasm, earning first place in the Bands category and second in Color Guard. Orestimba High School Cheerleaders marched with pride, taking first in the Novelty Dance Group category and receiving the Best Newman Entry award for their dynamic display.

Adding tradition and flair, the Merced County Sheriff’s Posse rode through downtown Newman with coordinated presentation and horsemanship, earning Mounted Sweepstakes honors.

The festival drew families, performers and spectators from across the region, highlighting the heart of Newman’s fall season.

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Festa Crowd Cheers Cultural Celebration PHOTOS BY DAN GOMES

Spectators gathered for the annual Our Lady of Miracles Festa bloodless bullfight in Gustine in September, a Portuguese cultural tradition that blends pageantry, precision, and community pride. The event featured skilled forcados and cavaleiros performing daring maneuvers, honoring heritage while thrilling the crowd.

Greek Flavors and Festivities Fill Stockton at 65th Annual Festival PHOTOS BY SABRA STAFFORD

St. Basil Greek Orthodox Church in Stockton celebrated its 65th annual Greek Food Festival in September, drawing crowds with a lively mix of traditional music, folk dancing, and cultural goods. Guests sampled a variety of authentic Greek dishes, including spanakopita, souvlaki, dolmades, and loukoumades, while sipping imported wines and spirits.

The long-running event offered a vibrant taste of Hellenic heritage and community hospitality.

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IN THE KNOW

COMMUNITY EVENTS 23

OCT

25

2025

OCT

DIWALI NIGHT – FIRST EVER IN MERCED

LODI COMIC CON

On Saturday, October 25, from 11:00 a.m. to 5:00 p.m., the Lodi Grape Festival Grounds will host the fall edition of Lodi Comic Con. Located at 413 E Lockeford Street, this pop culture celebration features over 200 booths of artists, vendors, and exhibitors across 40,000 square feet.

Attendees can expect cosplay contests, collectibles, and appearances by comic creators. Tickets are available online, with general admission typically under $10.

Celebrate the Festival of Lights at Merced’s inaugural Diwali Night on Thursday, October 23, from 6:00 to 9:00 p.m. Hosted on N Street near Tioga Sequoia Brewing, this cultural event features traditional Indian music, dance performances, food vendors, and community activities. Admission is free, and all ages are welcome. The evening promises a vibrant showcase of heritage and joy, marking a new tradition in Merced’s multicultural calendar.

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2025

OCT

MASTERCHEF ALL-STARS LIVE!

MasterChef All-Stars Live! brings the heat to the Gallo Center stage on Oct. 25 at 7:30 p.m., offering fans a high-energy, behindthe-scenes look at the culinary competition that made these chefs household names. Featuring live cooking battles, interactive challenges, and insider stories from the MasterChef kitchen, the show delivers an immersive experience for food lovers and reality TV fans alike. Attendees can expect tips, tricks, and plenty of flavor as allstar chefs recreate the intensity of America’s toughest cooking show—live and unfiltered. Tickets are available through the Gallo Center box office.

2025

MODESTO ON ICE WINTER RINK OPENING DAY

Modesto’s seasonal ice rink, Modesto on Ice, opens for the winter season on Friday, November 22, with extended hours from 12:00 p.m. to 10:00 p.m. Located downtown at 1131 11th Street, the rink offers public skating, themed nights, and private party bookings through mid-January. Opening day includes live entertainment, food trucks, and giveaways.

General admission is $15, which includes skate rental. It’s a festive kickoff to the holiday season and a rare chance to glide under the Central Valley sky.ulticultural calendar.

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DOWNTOWN LODI SAFE HALLOWEEN

2025

HALLOWEEN TOT CARNIVAL Patterson Recreation and Community Services Department invites families to celebrate the season at its Halloween Tot Carnival on Thursday, Oct. 30, from 4 to 6 p.m. at the Hammon Senior Center, 1033 W. Las Palmas Ave. Designed for children ages 2 to 10, the event features hayrides, carnival games, a costume parade, pumpkin decorating, story time, and more. Admission is $5 per child and preregistration is required. Early sign-up is encouraged as space may be limited.

On Saturday, October 25, from 12 p.m. to 2:00 p.m., Downtown Lodi will host its annual Safe Halloween event.

Families are invited to enjoy a wholesome trick-or-treat experience with participating businesses, plus games, crafts, and seasonal activities. The event is free and designed for children of all ages, offering a secure and festive way to celebrate Halloween in the heart of Lodi.

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HOLIDAY CRAFT FAIR AT TURLOCK FAIRGROUNDS

Get a head start on holiday shopping at the Holiday Craft Fair hosted at the Stanislaus County Fairgrounds in Turlock on Saturday, November 8, from 10 a.m. to 4 p.m. Held at 900 N Broadway, this indoor market showcases handmade goods, seasonal décor, and artisan treats from local vendors. Admission is free, and parking is available on-site. With dozens of booths and festive music, it’s a cozy way to support small businesses and find one-of-akind gifts.

2025

SONORA CHRISTMAS PARADE LIGHTS UP THE NIGHT

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PHOTO BY COLLIIN LLOYD/ Unsplash

On Friday, November 28, 2025, beginning promptly at 6:00 p.m., downtown Sonora will come alive with the sights and sounds of the season during the annual Sonora Christmas Parade. Held rain or shine along Washington Street in Sonora, this beloved nighttime tradition features illuminated floats, antique cars, marching bands, dancers, and festive music that fills the historic Gold Rush town with holiday cheer. Produced by the Sonora Chamber of Commerce, the event draws families and visitors from across the region to celebrate the start of the Christmas season in classic small-town style.

Admission is free, and early arrival is recommended for best viewing.

IN THE KNOW

DEC

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MODESTO SYMPHONY ORCHESTRA: HOLIDAY POPS!

On Friday, December 5 and Saturday. December 6, at 7:30 p.m., the Modesto Symphony Orchestra will present its annual Holiday Pops! concert at the Gallo Center for the Arts, located at 1000 I Street in downtown Modesto. This festive performance features beloved holiday classics, sing-alongs, and special guest appearances, creating a joyful kickoff to the season. Tickets range from approximately $25 to $75 depending on seating, and they can be purchased through the Gallo Center’s official box office.

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2025

HARRY’S WIZARDING WORLD COMES TO LIFE IN TRACY

From December 12 to 14, the Grand Theatre Center for the Arts in Tracy will host a magical stage production of Harry’s Wizarding World, co-presented by the Children’s Dance Theatre and the City of Tracy. Held in the Madame Lieutenant Governor Eleni Kounalakis Theatre (EK Theatre), this family-friendly performance brings the beloved tale of Harry Potter to life through music, movement, and theatrical storytelling. Audiences will follow Harry, Ron, and Hermione as they navigate enchanted puzzles, face dark forces, and uncover the secrets of Hogwarts. Showtimes include Friday at 6:30 p.m., Saturday at 1:00 and 6:00 p.m., and Sunday at 1:00 p.m. Tickets range from $27 to $62, with a $4 per ticket fee included.

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SUTTER CREEK PARADE OF LIGHTS

Sutter Creek’s beloved Parade of Lights returns on Friday, December 13, beginning at 6:00 p.m. along Main Street. This festive procession features illuminated floats, marching bands, and costumed characters, all set against the town’s historic Gold Rush backdrop. Admission is free, and early arrival is recommended for best viewing spots.

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IN THE KNOW

HAUNTED HILLS AND HISTORIC THRILLS

By SABRA STAFFORD

A

s October settles over the Sierra foothills and mountain towns of the 209, something eerie stirs in the crisp autumn air. From haunted castles to costumed parades, the region’s historic streets are transforming into stages for Halloween magic—where families, thrill-seekers, and spirited locals gather to celebrate the season with equal parts charm and chills.

This year’s lineup of events offers a rich blend of family-friendly festivities and adult-oriented haunts, each steeped in local character and community pride. Whether you’re chasing candy with the kids or chasing spirits through haunted halls, here’s where to find the most memorable Halloween happenings in the hills.

FAMILY FUN IN THE FOOTHILLS In Columbia, the Halloween spirit takes over the entire town on October 25 with Boo Boulevard, a lively afternoon of trick-or-treating, parades, and costume contests from 2 to 6 p.m. Families can enjoy games, face painting, and street food before the celebration transitions into a full-blown street dance party at 6 p.m. Live music fills the historic park as costumed revelers of all ages take to the dance floor. Admission is free, and lawn chairs and dancing shoes are highly encouraged.

Sonora’s downtown transforms into “Hallow-storic” Trick-or-Treat Street on October 25 from 4 to 5:30 p.m., where participating businesses hand out candy to costumed children. Courthouse Park hosts Spookytown, a playful zone featuring giant bubbles, face painting, and kids’ games. The event is smoke- and vape-free, designed to offer a safe and festive experience for families.

Twain Harte joins the celebration on October 26 with a downtown Halloween bash from 1 to 4 p.m.

Local businesses will hand out treats to trick-or-treaters while competing in a “people’s choice” decorating contest, voted on by attendees. The event blends small-town charm with seasonal flair, inviting families to stroll the streets and soak in the spooky atmosphere.

For those seeking a more immersive experience, the All Hallows Faire returns to Angels Camp on October 25 and 26 at the Calaveras County Fairgrounds. This two-day festival blends Halloween, Celtic New Year, and Día de los Muertos traditions into a vibrant celebration of fall. Expect historic encampments, fire shows, costume contests, and nonstop entertainment across multiple stages. Admission includes free parking and access to a world of harvest fantasy.

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HAUNTS AND REVELRY FOR ADULTS In Ione, the infamous Preston Castle opens its haunted halls for a spine-chilling walkthrough experience on select nights from October 10 to 25. Once a reform school, the castle now hosts one of California’s most notorious haunted attractions.

This year’s theme brings back the legendary boys of the Castle—figures like the Wild Man, the Butcher, and Castle Jack—who lurk in shadowy corners and echo through cold stone walls. General admission is $35, with VIP passes available for $50 to skip the lines.

Sutter Creek invites witches, warlocks, and costumed revelers to its 2nd Annual Witches Walk on October 25 from 3 to 7 p.m. The event features a dance performance by the Witches of West Point, a 5 p.m. parade to the Auditorium, and a costume contest open to adults, children, and even dogs. For those 21 and over, the “boozy witches” pub crawl offers a $60 ticketed tour of local bars, capped off with live music by Triple Threat. Vendor inquiries and ticket info are available via scwitchwalkvendors@gmail.com or Karen at 209-304-4831.

Adding a theatrical twist to the season, Fourth Wall Entertainment in San Andreas presents Stephen King’s Misery at The Metropolitan from October 17 to November 9.

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PHOTO BY JUAN FELIPE RAMÍREZ / Pexels

Directed and performed by longtime collaborators Mike and Susan Evans, the production brings King’s psychological thriller to life with gripping intensity. Tickets are $20 for general admission and $15 for students and seniors. ●

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IN THE KNOW

209 Magazine asked for our readers to share pictures of their pets in costume and here are the results.

Cookie - Modesto

Thank you to everyone who participated in our Costumed Creatures feature!

Baby - Modesto

Scotty & Remy - Ripon

Olive - Modesto

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Apollo - Modesto

Lola - Modesto

Duke - Woodbridge Cookie - Turlock

Bentley - Lodi

Luca & Dante Lockeford

Winston - Hilmar

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IN THE KNOW

The Lady the Trunk and

The Emma LeDoux story

By JEFF BENZIGER

Mugshots of Emma LeDoux after she was convicted for the 1906 murder of husband Albert McVicar.

T

People come in and visit, they see it, they ask about it, they tell their friends and they come down and see it.

he legend of convicted murderer Emma LeDoux and her most unconventional – and failed – method of trying to dispose of a body remains a public intrigue these 119 years later.

The curiosity into the 1906 murder of LeDoux’s estranged third husband, Albert McVicar, is no doubt fueled by the grisly artifact on display at the Haggin Museum in Stockton – the blood-soaked streamer trunk in which LeDoux stuffed his body.

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The grisly blood-soaked streamer trunk in which LeDoux stuffed the body of Albert McVicar is on display at the Haggin Museum in Stockton.

Some suggest the blood indicates he was alive when he was stuffed inside.

The macabre relic is one of the most highly visited exhibits in the collection.

“A lot of people hear about it,” said Kelly Howard, a security officer at the museum.

“People come in and visit, they see it, they ask about it, they tell their friends and they come down and see it.

People are just fascinated by it.”

The saga began on March 24, 1906 when the trunk was discovered at Stockton’s Southern Pacific Railroad depot (demolished and replaced in 1930). The trunk belonged to 30-year-old Emma LeDoux who would make headlines for years.

LeDoux had the locked steamer trunk delivered to the station to be put aboard a train to Jamestown. Because she neglected to place a shipping label on it, the trunk remained on the dock unattended for hours until personnel were puzzled by what to do with it at about 10 p.m. It was heavy, weighing reportedly weighing about 200 pounds.

When they opened it they would find the folded-up body of Albert McVicar. The discovery, her arrest and the murder trial that ensued became the biggest Stockton news story of 1906 – until the San Francisco Earthquake struck the next month.

Emma Theresa Cole was born on September 10, 1875 in Pine Grove in Amador

They found the folded up remains of Albert McVicar.

County. As of 1906 she had been married three times with the second and third husbands meeting with untimely demises.

Her first husband Charles Barrett escaped the fate of the others.

That marriage only lasted from 1892 when she was 16 until their divorce in 1898. However, second husband William Williams died in 1902 under suspicious circumstances in Cochise County, Ariz. Nitric acid poisoning was the cause of death and Emma was under suspicion as she was the beneficiary of Williams’ life insurance policy of $2,000. There was no trial there, likely for a lack of evidence.

She married husband #3 Albert

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McVicar three months after Williams’ death. McVicar was reportedly enamored with Emma but the feeling wasn’t mutual and they soon separated.

The couple never got a divorce and she married in August 1905 to Sutter Creek resident Eugene LeDoux. She apparently never mentioned to her new husband that she was still married to McVicar and thus a bigamist.

Emma was known to leave home for weeks at a time, mostly on visit San Francisco and Stockton.

She murdered instead of divorced.

It’s believed she hatched a plan to kill McVicar to end the marriage by poisoning him rather than a divorce.

She would suggest they get back together and lure him to a rendezvous in Stockton where they would go furniture shopping. On March 11, 1906 Emma and Albert rented Room 97 of the California House, a Stockton hotel built in 1894 and still standing at the northwest corner of Main and California streets.

The next day they bought furniture which was to be shipped to Jamestown.

While in San Francisco she happened to buy some morphine – apparently

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IN THE KNOW

she was an addict, according to her mom – and both were back on the train to Jamestown on March 15. The purpose of the trip was so McVicar could quit his job at the Rawhide Mine outside of Jamestown on March 21. Two days later the couple was back at the Stockton hotel.

Emma and Albert were reportedly drinking flasks of whiskey the night before his death. Prosecutors surmised that she got him so drunk that he wouldn’t know he was being poisoned.

LeDoux admitted stuffing Albert’s body – he possibly was still alive based on how he bled – into the trunk but denied poisoning McVicar.

Her defense team claimed she was afraid of being fingered as the killer when someone else did it and thus planned to rid the body after shipping it to Jamestown.

During her trial she claimed a third man she named as Joe Miller was drinking with them and that he killed McVicar when she left the

hotel for hours. When she returned she said she found McVicar dead.

Police were convinced that she made up the mysterious acquaintance but nobody believed her alibi.

In court it was proven that Emma purchased the trunk at the D.S.

She got him so drunk that he wouldn’t know he was being poisoned.

Rosenbaum store at Main and Sutter in Stockton and had it delivered to her apartment. She asked the delivery man to wait an hour while she packed it full of “dishes” for him to pick it up and deliver to the train

depot in time for her to catch the 1:20 p.m. train to Jamestown.

She next purchased 25 cents worth of rope at the H.C. Shaw Company at the corner of California and Weber streets used to tie up the trunk to prevent it from being opened. The clerk joked to her that some folks might think a lady buying rope intended to hang herself with it.

When Emma and a man named Joseph Healey showed up at the depot at 3 p.m., both were panicked to see the trunk hadn’t been delivered.

When the trunk finally arrived she and Healey quickly secured it by wrapping the rope around it and ordered it to be placed on the train while they boarded. The trunk, however, was placed in the baggage car and removed as it was missing a shipping tag so it remained at the station.

Meanwhile, Emma and Healy took the train to the Bay area.

At about 10 p.m. depot personnel grew suspicious of the mysterious

Albert McVicar was killed in Room 97 of the California Hotel in Stockton which was built in 1894 and still standing in 2025.

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trunk, especially since it weighed about 200 pounds. The baggage master summoned Stockton Police who obtained a warrant to open the trunk. They found the folded up remains of Albert McVicar with his face pressed against wall and knees to his chest.

Police initially believed that McVicar had been clubbed to death due of the copious amount of blood inside the trunk. In fact, the Stockton Record reported as such with a headline that screamed, “A.N. McVicar slugged to death; his body thrust into trunk.”

Later it was determined the blood streamed from his nose, which either was broken or had been smashed against the wall of the trunk. An autopsy revealed that McVicar had been poisoned.

Sheriff Walter Frank Sibley of Stockton along with Constable John Whelehan tracked Emma down to the Arlington Hotel in Antioch. When they approached her Emma told them, “I know what you want with me, and I will go with you.”

Much of what was initially reported in the newspapers was made up. The Stockton Evening and Sunday Record were not immune from yellow journalism of the day. One silly article included commentary on a photo of Emma LeDoux that police confiscated in her apartment, reporting that her chin was “firm but too long and pointed to indicate a trustful or trustworthy disposition.”

The three-week trial of LeDoux was postponed temporarily because of the 1906 San Francisco earthquake and didn’t begin until June 5. She was

convicted of first-degree murder and sentenced to be hanged on October 19 at San Quentin Prison. She was awarded an appeal and received a stay of execution from the state Supreme Court.

In 1910, Le Doux was granted a new trial, but was in such bad health that she pled guilty. She was sentenced to life imprisonment and spent 10 years in San Quentin, before her parole in 1920. Now released, Emma was 40 and continued finding trouble. She violated parole when she supplied alcohol to underage boys and was arrested for being drunk in public.

In 1925 LeDoux married Napa County rancher Frederick A. Crackbon. He divorced her and later died in 1929. She then worked as a nurse in Oakland to help support her 74-year-old mother, and supplemented her income by swindling men in a lonely hearts penpal scheme. Then in 1931, going by the aliases of Grace Miller and Emma Crackbon and Grace Crackbon, Emma was arrested for possession of stolen checks along with a forger named Albert Thompson.

On April 21, 1931 she went to prison and in 1933 to the Tehachapi Institute for Women prison for parole violations, where she died on July 6, 1941 at the age of 73. She is buried in an unmarked grave in the Union Cemetery in Bakersfield.

McVicar’s mistreated corpse was shipped to the Highland Cemetery in Wichita, Kansas where he is at rest next to his parents.

Emma is buried in an unmarked grave in the Union Cemetery in Bakersfield

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ARTS & CULTURE

The Curtain Will Rise SIERRA REPERTORY THEATRE PREPARES FOR 2026 SEASON

By SABRA STAFFORD

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S

ierra Repertory Theatre is ushering in its 2026 season with a lineup that’s equal parts daring, nostalgic, and joyfully unpredictable. Built entirely in-house by SRT’s resident artisans, each production is treated with the care and precision of a world premiere—whether it’s a Broadway classic or a brand-new comedy. The result is a season that feels handcrafted for the Mother Lode, with stories that speak to tradition, rebellion, and the sheer delight of live performance.

The season opens February 27 through March 29 at the East Sonora Theatre with “Fiddler on the Roof,” the enduring musical about Tevye, a poor milkman in Czarist Russia, and his struggle to preserve tradition in a rapidly changing world. It’s a story of faith, family, and resilience that continues to resonate.

In April, SRT brings two literary adaptations to the Fallon House Theatre in Columbia State Historic Park, playing in rotating repertory. “The Shawshank Redemption” runs April 17 through May 10, following the friendship between two inmates who find hope and humanity behind prison walls. “The Three Musketeers,” running April 24 through May 9, returns in

A CELEBRATION OF COMMUNITY, CRAFT, AND THE TRANSFORMATIVE POWER OF THEATRE. Norman Allen’s swashbuckling adaptation commissioned by SRT in 2002. It’s a tale of loyalty, mistaken identity, and theatrical swordplay that bursts with energy.

From May 15 through May 31, the East Sonora Theatre transforms into a neon-lit concert hall for “Back to the 80s: A Tribute Concert,” a high-octane celebration of synth-pop, power ballads, and the unforgettable hits of the decade. Then, from June 19 through July 19, the Fallon House hosts the West Coast premiere of “Don’t Touch That Dial!,” a jukebox musical comedy that throws its protagonist into a whirlwind of retro TV game shows and classic theme songs.

Jason Cohen returns July 24 through August 9 in “Great Balls of Fire” at East Sonora Theatre, a theatrical concert that pays tribute to Jerry Lee Lewis and the roots of rock ‘n’ roll, backed by a band of world-class musicians.

The comedy continues August 21 through September 20 with “Peter Pan Goes Wrong,” a disasterfueled farce from the creators of “The Play That Goes Wrong.” The Cornley Drama Society attempts to stage J.M. Barrie’s beloved classic, and everything that can go wrong does—with spectacular results.

October brings a gothic-comedy double feature to East Sonora Theatre. “Dracula: A Comedy of Terrors” runs October 2 through 31, reimagining Bram

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Stoker’s vampire tale as a lightning-fast farce with five actors playing dozens of roles. “The Thanksgiving Play,” running October 9 through November 1, skewers performative wokeness with biting satire as a group of well-meaning artists attempt to stage a culturally sensitive school pageant.

The season closes November 20 through December 20 with “Shrek The Musical” at the Fallon House Theatre, a fairy-tale adventure filled with misfits, fractured fables, and a heartwarming message about inner beauty.

Meanwhile, SRT Jr. continues to grow, with student-led productions that challenge expectations and showcase emerging talent.

“Rhinoceros” runs January 30 through February 1 at The Annex at East Sonora.

“Fiddler on the Roof JR.” plays April 4–5, followed by “Beetlejuice JR.” on June 13–14, both at East Sonora Theatre. “Alice in Wonderland” closes the youth season September 26–27 at Fallon House Theatre.

With each show built from scratch and every ticket helping sustain the magic, Sierra Rep’s 2026 season is a celebration of community, craft, and the transformative power of theatre. ●

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FLAVORS

AN UNFORGETTABLE

TASTE OF

HAWAII

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By RENEE EDWARDS

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F

rom the outside, it looks like an unassuming eatery tucked away in a small corner next to the Modesto McHenry Walmart.

But step inside Hawaii Pot Shabu Shabu House, and you’re instantly transported into a larger-than-life culinary adventure. This isn’t just another restaurant—it’s the only one of its kind outside of the Hawaiian Islands.

Co-owners Leo Li and Andy Lam opened Hawaii Pot a year and a half ago, inspired by a simple idea: there wasn’t a good, interactive dining experience in the area. His vision was a place where people, especially kids, could have fun and take control of their meal.

“Kids love it because they can come and cook their own food on their own little spot,” says manager Simon Chan. That unique, hands-on appeal is a big reason why the restaurant can serve up to 300 people on a busy weekend day.

So, what makes this place so special? It’s the all-you-can-eat buffet experience. A fun conveyor belt snakes through the dining area, carrying an impressive selection of fresh ingredients. You can choose from various noodles, mushrooms, cabbage, and leeks, or load up on a wide array of seafood like mussels and shrimp. The choices are all yours. The fun doesn’t stop there.

You choose your own broth for the shabu shabu pot, and your choice

An unassuming corner hides a largerthan-life culinary adventure. of meat is delivered right to your table on a small, charming train.

Beyond the main event, the restaurant offers plenty more to explore. A dedicated sauce bar

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lets you mix and match flavors to create your perfect dipping sauce.

There’s also a fresh salad bar with options like edamame, ensuring every diner finds something to love. Whether it’s the novelty of the conveyor belt, the personalized train delivery, or the chance to create your own unique meal, Hawaii Pot offers a fantastic experience for everyone.

You can find this unique Hawaiian adventure at 3848 McHenry Ave #205 in Modesto. You can stop in for a spontaneous meal or call ahead for a reservation at (209) 353-3999. One thing’s for sure: you won’t want to miss this one-of-akind dining experience. ●

IF YOU GO GETTING THERE: Hawaii Pot Shabu Shabu House 3848 McHenry Ave #205, Modesto PHONE: 209-353-3999 HOURS: Mon: 11:00 AM - 9:00 PM Tue: 11:00 AM - 9:00 PM Wed: 11:00 AM - 9:00 PM Thu: 11:00 AM - 9:00 PM Fri: 11:00 AM - 10:00 PM Sat: 11:00 AM - 10:00 PM Sun: 11:00 AM - 10:00 PM

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FLAVORS

Sips, Soil, & Story

T

OAK FARM’S AWARD-WINNING EVOLUTION

By VINCE REMBULAT

an infinity reflection pool coupled with an outdoor fireplace.

Some of the old still remains, including the original home of William DeVries and his wife Cornelia Crowe, acquired in 1860. The colonial-style home that was built by William DeVries in 1876 continues to overlook the estate.

The name Oak Farm gets its name from the oak trees that still grace the property.

The Panella family arrived in the region in 1936 and began an agricultural journey that ultimately led to the purchase of Oak Farm in 2004. Dan Panella – he and his wife Heather are co-owners and operator of Oak Farm Vineyards – a third- generation farmer, undertook the task of replanting the property’s 60 acres of vineyards in 2012, in turn, fulfilling the vast potential of Lodi.

Panella and his team managed to build a diverse portfolio of wines made from estate fruit, including 14 different grape varieties as well as selectively sourced grapes.

Besides its many fine award-winning wines, Oak Farm Vineyards offers plenty of amenities, including a restaurant that serves breakfast, lunch, and Sunday dinners, along with a gift shop and outdoor seating areas featuring patios and garden.

Guests can also enjoy live music on Thursday nights (5 to 8 p.m.), purchase bottles of wines and other items from the gift shop or join the Circle of Friends wine club.

Oak Farm is open to those age 21 and older. No outside food, coolers, and picnic baskets are allowed.

For more information visit oakfarmvineyards. com. ●

ucked into the heart of Lodi’s wine country, Oak Farm Vineyards blends family tradition with world-class terroir on its 70acre estate at 23627 N. Devries Road—where Mediterranean breezes and sandy soils set the stage for exceptional vintages.

The proof is in the pudding for Oak Farm, which recently celebrated several of their wines earning top honors from the American Fine Wine Competition. The 2023 Fiano and the 2023 Gewurztraminer earned Double Gold while the 2021 Malbec, the 2021 Zinfandel (Hohenrieder Vinyard), the 2023 Corset, the 2022 Barbera, and the 2021 Sangiovese were all awarded Gold.

Oak Farm was no stranger to those of us in the cycling com-

munity. It was a quaint winery that consisted of an old historic barnyard some 13 years ago. We would ride on our road bikes to the end of DeVries Road for a glass of wine to go along with our packed lunch, and sit back on the Adirondak chairs alongside the pond that featured ducks and geese. All that was accessible to all back then.

But in 2014 that changed with the opening of the current winery and hospitality center, including a main tasting room with a high ceiling and a private tasting room for that exclusive experience – architecturally, it’s a blend of rustic and sleek design with cedar walls, pitched roof while still mimicking the barn-like feel.

Another feature was the expansive open-air area with

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This Thanksgiving,

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FEATURE

Sweet as Apple Pie Fall Brings Festive Flavors to Cover’s Apple Ranch

By KRISTI MAYFIELD

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F

rom the crisp morning air to the leaves changing from green to various shades of red and orange, fall fun is here in the 209. For those who enjoy the sumptuous tastes of fall, Cover’s Apple Ranch is the perfect spot to enjoy some delicious apple cider or home baked goods from apple turnovers to mile high pie. Owned by the Covers since the 1950s, the Tuolumne County ranch has continued to bring smiles and sweet treats to folks from far and wide.

From the Early Blaze Apples which are a bright yellow color with tinges of

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red to the deep red color of the Stark Red Apples, which they use to make cider and applesauce, there are a myriad of flavors and varieties that go into making their delicious treats.

Some of their most popular items include their Dutch Apple Pie, made with fresh grown apples including seasonal varietals such as the Golden Delicious and King David, which are sweet with a hint of tartness and are perfect for pies.

For those that are looking for something a little less sweet and a bit heartier there is a full restaurant that serves mouthwatering breakfasts including Ranch Omelets and freshly baked buttermilk biscuits. They also offer delicious bites from their Apple Walnut Salad to a

robust Cover’s Meatloaf Sandwich. There are also quite a few offerings in their bakery along with homemade pot pies to take home.

Though many come for the fresh apple cider and pie, they stay for the fun amenities like the train that takes you around the ranch and the petting zoo.

On October 18, they are hosting their 3rd Annual Fall Festival from 11:00 a.m. - 4:00 p.m. at the ranch, which is located at 19211 Cherokee Road, Tuolumne, CA 95379. Admission is $15.00 per person and children ages three and under get in for free. The festival will feature hayrides, games, pumpkin patch and much more. For more information please visit their website: coversappleranch.com. ●

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Though many come for the fresh apple cider and pie, they stay for the fun amenities like the train that takes you around the ranch and the petting zoo.

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FEATURE

Flourish Bread Co. continues generational baking tradition

By JOE CORTEZ

A

nnie Moen, owner of Flourish Bread Co., doesn’t change her menu from season to season.

“It stays pretty consistent throughout the year,” she said. “I really don’t do anything differently.”

But seasons change, whether or not menus do, and as summer gives way to fall, Moen’s products pair nicely with dishes that are considered traditional autumnal fare.

Flourish Bread Co., a cottage food operation permitted to be run out of Moen’s home kitchen, features sourdough loaves and boules, chocolate chip cookies, corn cookies, granola, scones, and ready-to-bake sourdough pizza crusts. She sells her products each weekend at the Turlock Certified Farmers Market, bringing about 200 loaves each Saturday.

“It’s getting to be soup weather,” said Moen. “And nothing goes better with soup than bread.”

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Whether it’s split-pea, minestrone, or tomato — soup just seems better when there’s a hunk of sourdough bread on the side.

“A grilled cheese sandwich and tomato soup … nothing beats that,” she said.

Autumn usually means that the summer heat has relaxed its firm grip on the Central Valley — enough so that heating up the kitchen to cook doesn’t seem like such a bad idea.

“I think in the autumn, as the weather starts to change, people are less reluctant to turn on the oven,” said Moen. “It’s a great time to make your own pizza.”

Flourish produces a 12- to 14-inch sourdough pizza crusts that come ready to slather with tomato sauce, cheese, and your choice of toppings.

Just crank up the oven to about 500 degrees and put the pizza in for about six to eight minutes — just enough to melt the cheese and heat those toppings.

Soon enough, it will be Halloween, and Flourish’s corn cookies are a great fit for the season.

“You can come to the farmers market in the morning, get yourself some corn cookies, and then head

“It’s getting to be soup weather.

And nothing goes better with soup than bread.” on over to the corn maze (Daubenberger Road and Canal Drive) and make a day of it,” Moen said.

Soon after Halloween, of course, is Thanksgiving.

“People are always making stuffing or bread pudding or having French toast on a holiday morning when all the family is off work and you get to have a lazy, slow morning when you actually get a chance to cook breakfast,” she said.

But you don’t need a holiday to enjoy Flourish Bread Co.’s offerings.

“My friends and I love to do a firepit night,” said Moen. “That’s always fun to just sit around the fire and pass around a bag of cookies.”

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Moen, a Turlock native and a 2019 graduate of Pitman High School, launched her business in the summer between her junior and senior year. This is now her seventh season operating at TCFM. “I grew up in the kitchen,” Moen said. “My mom bakes. My grandma bakes. I used to have bake sales in front of the house at 10 years old.

I love to be in the kitchen. I think 10-year-old Annie would be flabbergasted that I get to do this as a full-time job.”

After high school, Moen earned degrees in business and accounting from Trinity Western University in Canada — about 125 miles north of Seattle.

“This is definitely a full-time job and I probably put in 55 hours a week,” she said. “It’s a lot of work and it’s a lot more physical labor than people would realize. I’ve gone through probably five tons of flour already this season. It requires a lot of lifting. It’s tiring, but I love it.” ●

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FEATURE

ROSA’S PORTUGUESE BAKERY SERVES UP HOMEMADE SPECIALTIES

By MARG JACKSON

W

ith over 12 years in the business together, the trio behind the flavors at Rosa’s Portuguese Bakery in Escalon is happy to be part of the community and share their products throughout the region.

Brother and sister Bernard Babakolan and Bernadet Babakolan, along with Claudia Torres, are partners in the business, taking over officially on April 1, 2013. Rosa’s Bakery was opened in Escalon in 1990 by Rosa Lima.

“We kept everything the same,” Bernadet explained of maintaining the tried-and-true recipes that Rosa sold them along with the business.

They expanded the offerings, however, to include a variety of pastries and croissants, with both sweet and savory items, along with branching out to take their products to Farmer’s Markets and a number of area festivals.

“We do all the local markets,” explained Bernadet, ranging from Modesto, Turlock and Oakdale to Tracy, Stockton and Angels Camp.

Bernard said some customer favorites are the Portuguese sweet breads and biscotti, along with the custard Napoleons and cream cheese filled cannoli.

All three are bakers and were busy on a recent Friday morning packaging up cookies, putting the finishing touches on some with crushed pistachios

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being sprinkled on top.

“Quality control is very important,” Bernadet said.

They take care to ensure the freshness and flavor of all their products, whether it’s the Portuguese sweet bread and rolls, the almond croissants, berry turnovers or the lemon finger cookies.

The bakery, at 2251 Jackson Avenue in Escalon, in the Escalon Center, has a few tables to sit down at and enjoy your morning pastry, or you can take a look at the items on the shelves and pick your favorites, already packaged to take home or take to the office and share with co-workers.

Business hours are Tuesday through Saturday, 8 a.m. to 4 p.m.; the bakery is closed Sunday and Monday.

“Rosa was from the Azores and she opened this up when she was in her 50’s,” Claudia shared of the original owner.

“This was her fourth location,” added Bernard.

So the recipes, brought from her homeland by Rosa, have been enjoyed by a couple of generations now.

Another new avenue the partners have expanded to is catering, providing custom orders for events around the region. You can call Rosa’s to place custom orders or for additional information at 209-8387111. They also have a Facebook page.

The bakery has some seasonal specialties, including their very popular Portuguese donuts at Easter and Christmas, along with transforming their sweet bread into

a coffee cake for the holidays.

In the shop itself, they stock a variety of imported Portuguese products, from hot crushed peppers to Extra Virgin Olive Oil, red pepper paste to white vinegar aged in oak barrels.

Their refrigerated section features the Goulart’s brand of linguica from California, along with Bacalhau, which is salted codfish. Also popular is the Portuguese Sao Jorge cheese.

“It’s very expensive but very good,” said Claudia.

All baking is done on site and there is an early morning crew that comes in to get the process started, with Bernard, Bernadet and Claudia considered the day shift workers.

Bernadet said they do have a dedicated following; when they recently missed a farmer’s market near the Bay Area, some customers made the drive to Escalon to pick up the products they would have purchased at the market.

Claudia added that their customers are often their best advertisers, sharing which products they like and encouraging others to visit the bakery.

“Portuguese bakeries are rare,” Claudia said, noting she and her partners are grateful for the loyal following.

She pointed to the solid base established by Rosa that helped the trio become successful partners in the business.

“For two months she had us in here, it was like boot camp,” Claudia explained of how Rosa was there to oversee their training after she sold the business, making sure they had the recipes and the techniques down before letting them go on their own.

“All of our ingredients, our way of baking, is old fashioned,” Clauda said. “Solid recipes, no preservatives and we all do everything, we are multi-taskers.”

Bernadet said while they all are involved in every facet of the business, she said “the main boss” is the one upstairs, as she pointed toward the sky.

“That’s very important,” agreed Claudia.

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The three also are in agreement that quality control is a favorite part of the work, as they need to taste test to make sure the sweet and savory items for sale meet their flavor and texture standards.

“Care for your customers,” Bernadet said of what helps make the difference in people being repeat visitors to Rosa’s Bakery.

And when offering a tip for home bakers, Claudia emphasized that it isn’t just the ingredients that matter.

“You have to have the touch,” she said. “You have to bake with love.” ●

FEATURE

LIVINGSTON COUPLE’S MEXICAN-INSPIRED MENU AN INSTANT HIT WITH THE COMMUNITY

By CHRISTOPHER CORREA

I

n a cozy converted home on D Street in Livingston, Sueño Coffee Co. is reimagining the flavors of a traditional café for a new generation. With horchata croissants, mazapán-infused lattes, and a menu steeped in Mexican heritage, Ariel and Erica Hernandez have created more than just a café—they’ve built a space where coffee, baked goods and community dreams rise together.

Livingston has a strong sense of community, with people bonding over high school sports and the annual Sweet Potato Festival.

But it’s no secret that most people leave town for shopping and entertainment.

“Livingston is a place with a lot of history, and it’s a place with so much potential,” said Ariel Hernandez.

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Ariel and Erica Hernandez saw that potential early on and embraced their love of coffee and baked goods. At 1744 D Street, just off Main, sits a building that looks like any other home. But inside, Sueño Coffee Co. came to life in the summer of 2024.

“We took inspiration from a lot of places we’ve visited. It took a while for us to build the space that we dreamed of, and here it is.”

“This was an actual house, and it still looks like one from the outside,” Ariel said with a laugh. “It was a lot of work to turn this into what it is today.”

Inside is a minimalist space with colorful chairs and a neon sign bearing the café’s name and a kitten styled like a Day of the Dead sugar skull. Out front are more seating areas, and half the backyard is a trendy space for lounging with food and drinks.

“We took inspiration from a lot of places we’ve visited,” said Erica. “It took a while to build the space we dreamed of, and here it is.”

Sueño is Spanish for “dream,” which became the perfect fit.

“We floated so many names, but they didn’t sound right,” Ariel said. “I randomly thought of Sueño. You drink coffee because you don’t want sueño (sleepiness)… but we’re also working on sueños, our dreams. Opening a coffee shop was always our dream.”

The design draws people in, but the Mexican-inspired menu keeps them

coming back. Drinks include the Mexican Mocha, Dulce de Leche Latte, Horchata Latte, Café de Olla Latte, Choco Mazapán Latte, and Shakerato. Each celebrates cultural nostalgia with bold flavors—cinnamon-spiced café de olla, creamy dulce de leche, and horchata reimagined as a warm espresso.

Ariel always dreamed of owning a business. During the Covid-19 pandemic, the couple bought an espresso machine, taught themselves to brew, and experimented with flavors. By 2022, they were serving friends and selling at pop-ups. After exploring other cities, they decided Livingston was where their business belonged.

Some flavors surprise even locals in the mostly Hispanic town of 14,000. “With all the syrups being homemade, it just makes the flavors different,” Erica said.

The Horchata Latte is a standout. Traditionally made from rice, cinnamon, and sugar and served iced, Sueño reimagines it hot with espresso. The Café de Olla Latte features cinnamon and piloncillo, unrefined cane sugar. Dulce de Leche, sweeter than caramel, has a milky, toffee-like taste. The Choco Mazapán Latte combines espresso with syrup inspired by the peanut-sugar candy.

“Drinks like the Horchata Latte blow people’s minds,” Ariel said.

“Even Mexicans can’t believe it’s possible. All the drinks bring smiles because they’re flavors people haven’t had in so long.”

For pastries, the café partners with Sweet Flakes and Dough of Modesto, offering small-batch croissants in horchata, jalapeño bacon, and guava spiral. Bagels come from Rise and Grain Bagels of Livingston, known at The Market in Turlock. Sueño serves plain, spicy cheddar, jalapeño and asiago bagels, with cream cheese or as hearty sandwiches. Options include: Chicken Chipotle Bagel: chick-

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en, chipotle mayo, greens, cheese, avocado and tomatoes Lox: smoked salmon, cucumber, onion, tomato, dill and cream cheese Turkey Pesto: turkey, pesto, onion, tomato and mozzarella Harvest Bagel: greens, cream cheese, cucumber, tomato, onion, avocado, salt and pepper “There’s nowhere in town, and not many places nearby, to get drinks, bagels or croissants of this quality,” Ariel said. “We don’t want people to travel far. It’s possible to do this in Livingston.”

Branding adds to the café’s appeal. Drinks and food come in brown deli wrap and cups stamped with stickers of the kitten logo, created by Hector Ramirez of Creative West. Inspired by neighborhood cats, the logo gained more meaning when a kitten camped at the building during renovations—and stayed.

“Yes, the kitten has some significance,” Erica said, laughing.

Sueño Coffee Co. is open from 7 a.m. to 1 p.m. Mondays and Thursdays–Fridays, and 7:30 a.m. to 2 p.m. on weekends. ●

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NAVIGATOR

MORRO BAY THE HIDDEN MONTEREY

By CLAUDIA NEWCORN

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I

t was our first real taste of the California coast line. Heading up Route 1 after having driven out from Boston, we came upon a huge rock— “the Rock” as we were informed by locals—towering over a picturesque town and a lovely beach where we took a short break and collected sand dollars. The image of that massive outcropping never left me, and I returned to explore this hidden gem.

MORRO BAY FEELS LIKE MONTEREY— ONLY MORE LAID BACK. MONTEREY, LAID BACK Morro Bay is located midway between San Francisco and Los Angeles, near the university town of San Luis Obispo. Its famous landmark, Morro Rock, was named by Spanish explorer Juan Rodriguez Cabrillo in 1542 as he was charting the coast. Cabrillo called the rock El Moro because it resembled the head of a Moor, a people from North Africa known for the turbans they wore.

The town itself was founded in 1870 as a port for the export of dairy and ranch products.

Unlike many coastal towns which have become overly-gentrified and touristy, Morro Bay still has a sense of a working community, and a commercial fishing village with a large marina. People are pleasant, and move at a much more relaxed pace. It reminds me of Monterey—only more laid back. And there is simply a ton of things to do, no matter what your taste in activities (https://www. morrobay.org/). Helpful hint: wear very comfortable walking shoes; much of the town is set back in a hilly area.

From the Embarcadero, lined with specialty boutiques and restaurants, to “Old Town” (just three blocks away) with its antique shops and

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cafes, to bird and whale watching, to its restored 1772 mission, nature museum, galleries, surfing, hiking, an 18-hole championship golf course... the list goes on.

And that doesn’t include the town’s proximity to two state parks, as well as other towns, beaches and points of interest.

THE ‘GIBRALTAR OF THE PACIFIC’ Rising 576 feet into the air at the entrance of the harbor, the Rock is the last of the Nine Sisters, a series of volcanic plugs that stretch in a line inland to San Luis Obispo. Craggy and fissured by countless years of erosion, the Rock was actually partially quarried to create

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the protective breakwater and a connecting causeway to the mainland. Such activity was banned in 1969.

Fifty acres at the base, the Rock anchors the large harbor to the South and white sand beaches to the north.

Designated as a state and national bird sanctuary, it’s home to the Peregrine Falcon, and serves host to myriad sea birds. As a result, climbing is prohibited, but you can walk around the base on pleasant walking trails.

By the way, if you’re wondering about those tall smoke stacks not far from the Rock – it’s a power plant from the 1950s built by Bechtel and PG&E to support the state’s rapidly-growing population at that time. It was decommis-

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NAVIGATOR

sioned starting the late 1990s, and its future remains as yet undecided.

ECO-TOURISM Morro Bay is an absolute paradise for those who love to get close to nature. We hiked Black Hill, the second of the volcanic plugs, taller than the Rock, and overlooking the whole area.

And encountered a surprising phenomenon— the higher we went, the hotter it got. By the time we reached the top, Monterey cypress and flowering bushes had given way to chaparral, sage, and battling butterflies. The fogs and sea breezes don’t reach high enough to cool the taller hills.

Black Hill overlooks Chorro Creek, the bay’s largest tributary, which forms an estuary in the back bay between Morro Bay and the small town of Los Osos. Part of the bird sanctuary providing a safe habitat to more than two dozen threatened and endangered species. It’s the last estuary of its kind between Mexico and Northern California, and a major stop on the Pacific flyway. Over 70 migratory bird species make their winter home here.

The large lagoon of the bay is ideal for boating and kayaking, and many paddle over to the sand bar across the water to walk the beach, and enjoy the birds, wildlife and ocean views.

An excellent stop is the Museum of Natural History in Morro Bay State Park (https://www.parks. ca.gov/?page_id=31273 ), just south of the town. The museum offers activities for all ages: hands-on exhibits, nature walks, exhibits, lectures, puppet shows, videos, docent led tours and special events.

WHALE WATCHING AND BEACHES One thing we didn’t expect were whales. The large bay with its ample food source harbors whales year ‘round. Taking a trip on one of the

AN ABSOLUTE PARADISE FOR THOSE WHO LOVE NATURE. local whale watch boats, we got up close and personal with several whales. And it wasn’t just tails—these leviathans surged out of the water to feed and we were sure that one humpback humorist was circling the boat. For nearly three hours, we delighted in these mammoth fellow tourists.

If you’re into beach walking, take a stroll along the curved north beach which goes along three miles of white sand. The further you get from the Rock, the less people, and soon it’s just you and the sand pipers, pelicans and sea gulls—with the occasional sea otter and seal—and the steady hiss-rumble of the waves. Keep an eye out for sand dollars and seashells of all sizes.

SO MUCH TO DO The Embarcadero, which is located where the old wharf once was, it an enjoyable afternoon stroll of boutiques ranging from the touristy to very

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expensive, salt water taffy shops and plenty of places to eat at whatever price suits your wallet. No surprise, fresh seafood dominates the menus, and there are many restaurants that overlook the marina.

“Old Town,” to which you can walk from the Embarcadero, and replete with bookstores, antique stores, cafes, and eclectic shops. And for those into golf, Morro Bay features an 18-hole championship public golf course with stunning views of the bay.

We ran out of time, and didn’t get to see the rest of Morro Bay State Park, Heron Rookery Nature Preserved, Montaña de Oro State Park, the El Moro Elfin Forest and Audubon’s Sweet Springs Nature Preserve. Which means we’ll have to go back again — and we can’t wait! ●

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THE GREAT OUTDOORS

Carson Peak

Silver Lake

GOLD RUSH

GO NOW TO SEE SIERRA FALL COLOR

By MATT JOHANSON

W

ant some quality time outdoors before winter arrives? Then now’s the time to go enjoy autumn in the Sierra Nevada, as fall colors peak gloriously in the next few weeks.

Yosemite’s maples, oaks and dogwoods glow red, orange and yellow in fall, starting in high country destinations like Tioga Pass and descending to Tuolumne Meadows. Eventually the color reaches Yosemite Valley and contrasts beautifully with the green pines and granite walls. If you’ve only experienced Yosemite in summer, you’ll find autumn days cool and pleasantly less crowded. Easy hikes include Lower Yosemite Fall Trail, Cook’s Meadow Loop and Mirror Lake Loop.

East of the Sierra crest stands Inyo National Forest which boasts multiple meccas for viewing fall color.

Check out Lee Vining Canyon, between Yosemite and the town of Lee Vining below. The canyon offers waterfalls, trails, forest roads, picnic tables and camping areas, in addition to legions of colorful cottonwoods

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Yosemite Valley

Lee Vining Canyon

and willows beside Lee Vining Creek.

Just driving through the canyon will afford good viewing, but take at least one short hike like the easy half-mile Nunatak Tioga Tarns Trail, just east of Tioga Lake.

Heading south, Mono County’s June Lake features aspens with leaves that turn golden in October. Driving the June Lake Loop will show you plenty, but you should really get out of the car and walk around to appreciate them fully. Silver Lake, Agnew Lake and Fern Lake offer short and medium-length outings beneath the rugged Carson Peak. For the best moderate day trip, trek atop Reversed Peak, a six-mile journey that will show not only fall color but peaks and valleys of adjacent Ansel Adams Wilderness.

Further south, Convict Lake offers not just fall colors but the impressive Mount Morrison as a backdrop, a wild west shootout as a historic backstory and a gateway to John Muir Wilderness.

An easy two-mile loop circles the lake.

Aspens line Rock Creek Lake just within Inyo County, and an easy walk around it totals less than two miles.

From Toms Place on Highway 395, drive southwest on Rock Creek Road for about 10 miles to a parking area and trailhead. Multiple other scenic hikes begin at Mosquito Flat trailhead in Little Lakes Valley. Many Eastern

Sierra visitors speed up and down Highway 395 without ever turning onto side roads like this one. If you’re one of them, come take a look, you won’t regret it.

Turning north, Highway 395 takes us to Conway Summit at the border of Humboldt Toiyabe National Forest.

This vista shows not just shimmering fall color but a breathtaking view of Mono Lake to the south. From here it’s just a short drive to Virginia Lakes with more sights and hiking opportunities.

Yosemite has restricted visitation over the summer but lifted its day-use reservation requirement.

Fall colors peak in October and fade in November, so act fast to catch it this season. ●

Inyo National Forest

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YOSEMITE’S MAPLES, OAKS AND DOGWOODS GLOW RED, ORANGE AND YELLOW IN FALL, STARTING IN HIGH COUNTRY DESTINATIONS LIKE TIOGA PASS AND DESCENDING TO TUOLUMNE MEADOWS.

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Backroads

Berkeley tours blending biking, hiking, memories

By DENNIS WYATT

T

he best way to see the USA isn’t channeling Peter Fonda in Easy Rider. It’s under your own power, soaking in the beauty and inspiration of varied landscapes while enjoying civilized outposts. Not only can you see parts of America at a leisurely pace, but it’s also a great way to combine exercise with having fun.

If you don’t know where to begin, and you can afford to invest a few bucks that may open horizons you never dreamed of, try exploring bicycle touring packages. They typically run three to seven days with all the logistics handled— hotels, meals, snacks, transportation.

And if you don’t bring your own two wheels, they’ll supply the bike. Trips are designed for families, couples, solo travelers, and groups, with routes based on fitness level.

My experience is with Backroads out of Berkeley. I won’t mislead you—it isn’t cheap. My trips were in the 1980s, but friends who’ve gone as recently as last year have given the company high marks. Today, they offer more than 200 active trips in the U.S. and even more worldwide.

I took two trips with Backroads—five days in Death Valley and seven in the Taos–Santa Fe region of New Mexico.

At the time of my first trip, I’d only been

cycling seriously for 13 months, mostly on Sacramento Valley roads and the Placer foothills. The $800 cost in 1986 was steep for me (a similar trip today starts at $3,799), but I did it to celebrate being 190 pounds on my 31st birthday.

To be honest, today I could plan a seven-day Death Valley trip on my own for a third of the cost, covering food, lodging, gas, and even the stack of books I always buy at the visitors’ center. But here’s the thing—I never would have gotten hooked on Death Valley, or crossed mountain passes like Tioga or Sonora on a bicycle, without Backroads.

Backroads takes care of everything: itinerary, meals, rooms, bicycles if needed, airport rides, even sag service if you want to stop early. On that first trip to Death Valley, I fell so hard for the place I’ve been back 22 times since.

There were three big takeaways. First, I realized what I was missing by exploring California mostly from a car. The world looks more imposing, more stunning, and more endless when you’re moving at 15 mph under your own power. That’s when I began to truly appreciate California’s smorgasbord of geology and wilderness and decided not to waste the chance to explore it.

Second, I became more comfortable

I glanced down at my cyclometer and nearly did the No. 2 in my cycling shorts.

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with strangers. I met folks from all walks of life, and one judge I rode with gave me advice that stuck: stop staring at the top of the hill. Keep your head down, glance up now and then, and just keep pedaling. That shift in thinking kept me from obsessing over pain and distance.

Years later, after hauling a loaded bike over Sierra passes, I realized Hell’s Gate wasn’t the beast I’d made it out to be.

But the lesson—don’t let the mountain psych you out—was priceless.

And then there was the thrill of the descent. On one ride down the Beatty Cutoff, I pushed off, started pedaling, then coasted. Thirty seconds later the wind was blasting my face, and I realized the judge and his wife were dots in the distance. I glanced down at my cyclometer and nearly did the No. 2 in my cycling shorts. Sixty-three miles an hour. I tapped the brakes, which did about as much good as blowing on them, and my heart pounded harder than it had on the climb. When I finally rolled onto the flat at Highway 190, I was shaking.

Not from fear anymore, but exhilaration.

The New Mexico trip was more of the same: incredible scenery, incredible riding, and

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incredible people. I met Boston grads seeing the West for the first time, a corporate board member, and—most memorably—a young Illinois lawyer I rode with for three days.

We climbed Red River Pass above 9,000 feet when the temperature dropped from 80 to stormy in minutes. Thunder rumbled. She calmly counted the seconds between strikes, explaining she’d ditch her bike if it got too close. A Midwesterner, she knew her lightning. Moments later it started snowing— on June 1. She had rain gear; I was in summer shorts. I broke trail through the snow while she followed, cars sliding beside us. By the time we crested nearly 10,000 feet, it turned to pounding rain. I was frozen, soaked, and barely hanging on.

Thankfully, Backroads had a hot tub waiting at the lodge. We sat in it for hours, swapping stories, laughing about the insanity, and thawing out.

Backroads today offers trips in Napa, the Redwoods, Yosemite, and far beyond. Based on my experience—and what others tell me now—their crews are professional, organized, and friendly. If you want a taste of adventure with a safety net, you can find more at backroads. com ●

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A PLACE CALLED HOME

By KRISTINA HACKER

Leila Eppard, founder and president of 1720 Design Studio Inc. in Turlock, won the 2025 American Society of Interior Designers ANDYZ Award for Best Residential Bathroom Design over 75 square feet for her work on a renovation project in a home in the Del Rio community of Modesto.

According to Eppard, this master bathroom wasn’t just a remodel; it was a complete reframing of how space could feel and function. What began as a dark, oversized layout with a dated vanity and narrow shower became an opportunity to create something truly personal—a private wellness retreat inspired by nature, stillness, and intentional living.

“The turning point came when we looked beyond the walls and realized the underused patio just off the master suite held the key. By enclosing that exterior space, we expanded the footprint and opened the door to a whole new rhythm that flows between spa, sanctuary, and home,” she said.

A Japanese maple tree now anchors the room beneath a newly added skylight, its presence calming and alive. The concrete soaking tub, too large to bring in traditionally, was craned in through the ceiling and now stands as a sculptural centerpiece. The original shower area became a cedar sauna, while a double-headed shower and cold plunge add to the restorative experience.

“We embraced natural textures—boulder stone, warm woods, soft lighting—to create depth without visual noise. The custom vanity was designed with hidden storage to blend function seamlessly into the calming

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environment,” she said.

Project team included: — CEO/ Principal Designer: Leila Mendoza Eppard — Design Team: Adri Denlinger, Annika Layman — Builder/ Construction Team: Haro Construction (Steffen Haro) — Photography: Jessica Brydson Photography — Cabinetry/Millwork: B.Y. Cabinetry — Lighting Design/ Designer: Phillips Lighting & Home, Carrie Arnold

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A PLACE CALLED HOME

A Season of Abundance and Renewal

By SABRA STAFFORD

A

s summer fades and cooler days settle over the 209, fall offers a golden opportunity for gardeners to refresh their plots and prepare for a productive winter. With mild temperatures and minimal frost risk, this region enjoys one of the longest growing seasons in the country—making autumn an ideal time to sow, transplant, and rejuvenate.

Planting for the Season Fall is prime time for coolseason crops. Leafy greens like lettuce, spinach, and kale thrive in the crisp air, while root vegetables such as carrots, beets, and radishes develop rich flavor in cooler soil. Brassicas—broccoli, cauliflower, and cabbage— also perform well when planted in early fall, maturing just as winter sets in.

For gardeners who prefer blooms to bounty, fall is perfect for planting spring-flowering bulbs. Daffodils, tulips, and hyacinths benefit from the chill and will burst forth in vibrant color come March. Native perennials and drought-tolerant ornamentals can also be established now, giving them time to root deeply before next summer’s heat.

Soil and Bed Preparation After a long summer, soil often needs replenishing. Add compost or well-aged manure to restore nutrients and improve structure.

Mulching with straw or shredded leaves helps retain moisture, suppress weeds, and insulate tender roots. Raised beds should be checked for settling and topped off as needed.

Pest and Disease Management Cooler weather doesn’t mean pests disappear. Aphids, cabbage loopers, and snails remain active, especially on tender greens.

Use row covers to protect young seedlings and inspect plants regularly. Remove spent summer crops promptly to reduce disease carryover and discourage overwintering insects.

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Pruning and Cleanup Fall is a good time to prune dead or diseased branches from trees and shrubs, but avoid heavy pruning of frost-sensitive plants until spring. Clean up fallen fruit and leaves to prevent fungal issues and maintain garden hygiene. If you compost, balance green and brown materials to keep the pile active as temperatures drop.

Planning Ahead The region’s forgiving climate allows for nearly year-round gardening, but fall is also a time to reflect and plan. Take notes on what thrived and what struggled. Sketch out crop rotations, order seeds early, and consider installing cold frames or hoop houses to extend your harvest into winter.

With thoughtful care and timely planting, fall in the 209 can be one of the most rewarding seasons for gardeners—full of growth, color, and promise. ●

OC TOBER/NOVEMBER 2025

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WHERE STORIES TAKE ROOT B

y the time Marie Hall unlocked the doors to her longawaited bookstore in downtown Gustine, she’d already spent decades writing the prologue.

“I’ve wanted to open a bookstore since I was 20,” said the traditionally published Young Adult author and Turlock High School graduate. “Books are my world. I’ve been trying to open this shop since I moved to Gustine in 2019, and everything finally came together.”

Located at 536 5th Street, Scrawl, Scribble & Smirch

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Bookshop is more than a retail space—it’s a literary sanctuary built on grit, imagination, and community spirit. The store offers a wide selection of new and bargain books, many marked with red stickers for 20% off, alongside a carefully curated collection of used titles. Genres range from cozy mysteries and romance to science fiction, health, humor, and history.

Spanish-language books are already on the shelves, and Marie is working to expand into Portuguese titles.

But the shop’s heartbeat lies in its creative programming. Marie plans to host writing classes, book clubs, children’s story time, craft workshops, and full-scale murder mystery nights—complete with crime scene tape and chalk outlines. “My son’s a police officer, so I’ve picked his brain,” she said with a laugh. “Participants will be the detectives solving the case.”

Her background in theater adds flair to the events, and her passion for storytelling is evident in every corner of the shop—from the sticker wall to the planned

mural in the children’s section. Even the name carries literary weight. “Scrawl, Scribble, and Smirch are all words that describe writing,” Marie explained.

“Smirch comes from the old typesetting days when smeared ink was called a smirch. They’re also the names of my dragons.”

The store also features vinyl records—both new and used—thanks to a partnership with a local DJ, and a growing collection of gifts and collectibles, including Funko Pops, Pokémon cards, and handmade artisan goods. Local creators Jennifer and Stephanie contribute engraved and hand-painted items, while others offer sewn crafts and stained glass.

Marie is a member of the American Booksellers Association and participates in an international bookseller mentor group. She’s currently on a waitlist for an IndieCommerce website but encourages online support through Bookshop.org and Libro.fm.

Opening a small business in a small town wasn’t without risk. “It was terrifying,” she admitted. “But I had to bet on myself. I’m a hard worker, and I just need people to show up.”

With her creativity, determination, and deep love for books, Marie hopes Scrawl, Scribble & Smirch Bookshop will become a cherished gathering place for readers across Gustine, Newman, Patterson, Los Banos, and beyond.

For more information, visit scrawlscribblesmirchbooks.com or follow the shop on Instagram @ scrawlscribblesmirchbookshop. ●

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OPENING A SMALL BUSINESS IN A SMALL TOWN WASN’T WITHOUT RISK. IT WAS TERRIFYING. BUT I HAD TO BET ON MYSELF. I’M A HARD WORKER, AND I JUST NEED PEOPLE TO SHOW UP.