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Vol. 2 No. 11 ■ December/ January 2016 ■ $4.95 PUBLISHER Hank Vander Veen

GENERAL MANAGER Drew Savage

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Alysson Aredas Dennis D. Cruz Teresa Hammond Chuck Higgs Melissa Hutsell Marg Jackson Matt Johanson Ric McGinnis Richard Paloma Virginia Still Frankie Tovar Natalie Winters Doane Yawger

ART DIREC TOR Harold L. George

GRAPHIC DESIGNERS Mackenzie Alameda Jaime Ramirez

ADVERTISING DIREC TORS Chuck Higgs Taylor Phillips

SALES & MARKETING Beth Flanagan Tara Levy Vicky Norman-Eddy Colette Robison Corey Rogers Melody Wann Doreen Wynn

SPECIAL CONSULTANT Larry Dovichi

To advertise in 209 Magazine, call Manteca • 209.249.3500 • Oakdale • 209.847.3021 Turlock • 209.634.9141 209 Magazine is published 6 times a year 138 S. Center St. •Turlock, CA 95380 Comments: khacker@209magazine.com www.209magazine.com ©Copyright 2015. 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 mangament or owner. 209 Magazine assumes no responsibnility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

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Welcome to the holiday edition of 209 Magazine. As we are in the middle of the busy holiday season, I hope all of you take the time to reflect on how blessed we are to live in this region. We continue to focus on what we think people in the 209 region of the Central Valley are interested in. Whether it’s a day trip or just something interesting we uncover I hope you continue to find it valuable. Continue to send us your emails as many of our leads come from you, our readers.

We hope you find the stories in this issue enlightening, informative and entertaining.

In this issue we are focusing on some of the events and traditions in our region. Of course we can’t highlight them all, so we do our best to give you taste of what’s out there. We feature a story on both a Japanese and Jewish tradition that has been in our region for a long time. We also write about places to see, like the Merced County Courthouse that has a longstanding tradition of decorating for the holidays. There are many activities and events in our region and I hope all of you find the ones that peek your interest and make your holidays a little brighter.

We also look at two topics that are at the forefront during this time of the year — giving back to our communities and resolutions for the New Year. Melissa Hutsell writes about the Spirit of Giving Jingle Bell 5K Run & Walk put on by the Shadowcase Running Club & City of Modesto. May be a good way to get your motor started while giving a little back. Teresa Hammond spends some time on setting attainable resolutions as we head into the New Year.

No one ever knows what 2016 has in store for all of us but as we head into the New Year, I and all of our staff wish you and yours all the best. Thank you for taking the time to read this and every issue of 209 Magazine. We welcome your comments, calendar events and stories. We hope you will support the businesses and charities that have chosen to partner with us. We appreciate them and look forward to being the most relevant magazine in your home, a place called 209.

Hank Vander Veen P u bl i sher hvanderveen@209magazine.com

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ther than the Grand Fir. This tree is known for its sweet fragrance, fullness and richly colored needles.

“The Grand Fir is the most aromatic of all the trees,” said Macedo. “It really gives you that fresh pine scent.”

Each season, Macedo fills his Christmas tree lot with the freshest trees from Willamette Valley in Oregon, where they are hand-sheared and helicopter harvested prior to delivery.

“I know I have the freshest trees in Turlock,” promised Macedo.

Macedo said that Fields of Ice will also be offering for the first time this year Christmas tree flocking, which is the practice of applying decorative artificial snow to the tree.

“About 20 percent of trees that are sold are flocked,” said Macedo. “We would like to offer that. We want to offer some-

thing for everybody.”

Once the customer selects the finest tree for their home, Macedo said that Fields of Ice will shake loose needles from the tree and provide a fresh cut to keep it “lush all the way through the holiday season.” Additionally, for those customers who do not have the proper vehicle to transfer their tree from the lot to their home, Macedo said that he offers free delivery to anyone in Turlock.

“If you want to stay local and support local businesses, you definitely want to come here,” said Macedo. “You’re not going to find a better, higher quality Christmas tree than at Fields of Ice.” Fields of Ice is located at 716 N. Daubenberger Rd. in Turlock. For more information on Ron’s Amazing Christmas Trees, including pricing, visit turlockfieldsofice. com/rons-amazing-christmas-trees. ■ CONTINUED ON PAGE 12 

“You want a nice, fresh green tree that is going to stay in your house for a while with a real Christmas tree smell—not a fake one.” — Ron Macedo 209MAGAZINE

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trip aboard the Christmas train. Brightly decorated for the holidays, the train is welcoming to all and has a true ‘magical’ feel as soon as you step on board.

Early on, reservations were going well and McDaniel said the Magical Christmas Train is almost always a sellout.

“We have the ability to add more trips if we need to,” he said. “A lot of the people we have talked to have told us that it has become part of the family tradition.” ■

The first Magical Christmas Train of the season left the Oakdale station on Saturday, Nov. 28. December dates and times scheduled for Oakdale are as follows:

Make it a family tradition; dress in cozy pajamas and board the Magical Christmas Train for hot cocoa, homemade cookies, a holiday story, music and a visit with Santa.

Friday, Dec. 4 – 9 a.m.

Saturday, Dec. 5 – 3 p.m., 6 p.m.

Sunday, Dec. 6 – 3 p.m., 6 p.m.

Friday, Dec. 11 – 6:30 p.m.

Saturday, Dec. 12 – 3 p.m., 6 p.m.

Sunday, Dec. 13 – 3 p.m., 6 p.m.

Friday, Dec. 18 – 6:30 p.m.

Saturday, Dec. 19 – Noon, 3 p.m., 6 p.m.

Sunday, Dec. 20 – 3 p.m., 6 p.m.

Monday, Dec. 21 – 3 p.m., 6 p.m.

Tuesday, Dec. 22 – 3 p.m., 6 p.m.

Wednesday, Dec. 23 – 3 p.m., 6 p.m.

For additional information or to order tickets, call 800-866-1690. The train leaves out of the station at 330 S. Sierra and those attending are advised to come a half hour before the departure time to assist in check-in and boarding.

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“And the best part is you actually get to spend time with Santa, he goes to the tables and talks with each family.”

Children can also write letters to present to Santa on the train and the 90-minute trip allows the jolly old elf the luxury of spending time with the youngsters as they enjoy the train ride.

“Hopefully no one is afraid of him,” noted McDaniel, chuckling. “He’s very friendly.”

The story read on board is ‘Morgan and the Magical Christmas Train’ and it was done especially for the railroad by a Davis author and artist.

Tickets are $34 for children, $44 for adults for the 90-minute trip, including the refreshments and souvenir cup.

McDaniel said with the amount of children on board the holiday train, the 90-minute round trip seemed about the perfect time, long enough to pack in all the activities, short enough to be able to keep the attention of youngsters. And with holiday music, hot cocoa and a chance to see Santa up close and personal, it is becoming a way for families throughout the Central Valley to celebrate the season in a unique way.

“This trip is kind of a joy to do,” added McDaniel. “The kids are really happy.”

Feedback forms provided by the railroad company online have helped them perfect the trip over the years, he added, and they are always looking for comments from those that take the

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18 IN THE KNOW-Yosemite Chefs.indd 18

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IN THE KNOW-Ragtime.indd 20

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IN THE KNOW-Dave Coulier.indd 22

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“I had very funny friends, a very funny family and it was just kind of the sheer enjoyment of listening to comedy and watching comedy, it is just something that I loved.”

was really fun.” same time,” said After pursuCoulier. “Back ing stand-up then that was in Detroit, the only Coulier show where moved to young Los Angeles comedians and at 19 could be worked seen by a at The huge audiComedy ence.

Store and the “It was like Improv. In the being shot out meantime he of a cannon in was doing voices front of the world — Dave Coulier for cartoons and his so, you know, it was first voice over job was just part of the journey.” on "Scooby Doo." Experiencing several Continuing standup, Coulier also failures along the way, Coulier exwent to acting school at the Los Angeles plained that he knew that show business was Academy of Performing Arts where he was a roller coaster ride and “for every success coached by Gordon Hunt, Helen Hunt’s there are 100 failures; that is the nature of father. show business.”

“So those years of study were very imporWith standup superstars like Richard tant; the whole time I was continuing to do Pryor, George Carlin and the late Robin standup and voice over work,” said Coulier.

Williams leading the comedy charge, Coulier “Then I was given a series on Nickelodeon was inspired to pursue his dreams. called 'Out of Control' that I hosted and “Steve Martin broke a lot of barriers for cothat was a great training ground for comedy medians,” said Coulier. “Suddenly I realized because it was cable television before Nickelthe parameters are so wide that I fit so nicely odeon was this big network. into this now.”

“They really gave us great freedom to creA career goal of Coulier’s was to have his ate and improvise and for a young comedian own standup hour-long comedy special, that was just an unbelievable experience for which will finally come to fruition at the me to host that series.”

Gallo in Modesto.

All the while, Coulier pursued standup, With a long list of achievements on his continued to do voices for cartoons and résumé, Coulier is also writing a musical hosted several shows like "America’s Funniest storybook called the “Adventure of Jimmy People" on ABC for four seasons, "World’s Booger” which he states is somewhere Funniest Videos," "Animal Kidding" on the between "Captain Underpants" and "Diary Animal Planet Network and he also recently of Wimpy Kid" demographic that is very guest starred on the series "How I Met Your sophomoric.

Mother" on CBS. “I had very funny friends, a very funny Coulier appeared with Stamos and Saget family and it was just kind of the sheer enjoyin a Dannon Oikos commercial for the Super ment of listening to comedy and watching Bowl a couple years ago which led to an apcomedy, it is just something that I loved,” said pearance on "The Tonight Show with Jimmy Coulier about finding his niche in the field.

Fallon," "The View," and "Good Morning “The Modesto audience is great. I just found America." them to be very hip and smart and you know, His first late night appearance was on the they just had a really good feel about them.

"Tonight Show with Johnny Carson," early in So that is why I am coming up there.” his career.

For more information, visit davecoulier.

“It was exhilarating and terrifying at the com or www.galloarts.org. ■

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IN THE KNOW-New Years Eve.indd 26

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S

ituated on the corner of 11th and J streets in downtown Modesto, Tresetti's World Caffe has sat a staple of fine casual dining for over 20 years.

In 1994, Mitch and Tammy Maisetti, along with their business partner Paul Tremayne, had a venture to return fine dining to the area that would feature first-class world fare in a casual, fun and relaxing atmosphere to downtown Modesto.

“We combined the first part of Paul’s last name, ‘Tre,’ and the last part of ours, ‘setti,’” said owner Tammy Maisetti, about the establishment’s name. “We got ‘World Caffe’ from a popular NPR (National Public Radio) show on dining out.”

The restaurant provides a casual but intimate setting that can also portray fine dining with its white tablecloths and contemporary art on old brick walls. It also features an attached wine store with boutique wines as well as wines from around the world.

Their chef, Ramiro Gonzalez, served as chef de cuisine under Wolfgang Puck and has worked in the restaurant business for over 30 years.

In addition to rotating specials, Chef Gonzalez and his staff have created a variety of house favorites that have been on the menu during Tresetti’s 21-year stretch of culinary success.

“If we took them off the menu, it would create chaos around here,” Maisetti said.

One of those items is their chicken and andouille (Cajun sausage) gumbo that patrons can get at any time, even past restaurant closing when the bar is open. The gumbo is derived from a special recipe from New Orleans that

a woman known as “Ernestine” taught Mitch Maisetti and was brought to Tresetti’s.

Maisetti said that at any time they feature various dishes on the menu from France, Italy, India, Greece or other places in the world.

“That’s why we’re the World Caffe,” Maisetti said, pointing out that in their ‘caffe’ they use two ‘f ’s to differentiate it from a basic eatery.

“When we do make changes or additions we look for cuisine around the world or ‘old school’ dishes that would fit our application,” said Maisetti, pointing out their chicken cordon bleu of lightly breaded chicken stuffed with smoked ham and fontina cheese topped with champagnemushroom crème sauce served over rice pilaf and accompanied by the chef ’s choice of vegetables of the day.

Other house favorites include a seafood pasta with prawns, scallops and Maine lobster tossed in lemon fettuccini with a spicy lobster crème sauce and topped with lemon agrumato olive oil and tomato confit.

Another featured dish is their pan roasted maple leaf duck breast topped with a berry glaze and served with Israeli couscous with cranberries and sautéed vegetables.

Appetizer highlights are their trio of grilled bruschetta with pesto, humus and a traditional bruschetta of diced tomatoes and Kalamata olives or their Cajun style crab cakes. The Monterey Bay fried calamari is also popular among diners.

Maisetti said that plans are for a New Year’s Eve Dinner similar to last year which featured a four209MAGAZINE

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In addition to rotating specials, Chef Gonzalez and his staff have created a variety of house favorites that have been on the menu during Tresetti’s 21-year stretch of culinary success. course prix fixe menu featuring an appetizer, soup or salad, main course and dessert.

Located within walking distance of the State Theatre as well as the Gallo Center, Tresetti’s World Caffe is the ideal place for dinner or drinks before or after a show. The restaurant can handle group banquets in either its Union Room – a transformed union hall from back in its day – or its Wine Room – the wine store area with window seating. ■

IF YOU GO GETTING THERE: TRESETTI’S WORLD CAFFE 927 11th St., Modesto CONTACT: (209) 572-2990 HOURS: Monday - Saturday 11 a.m. - 2 a.m.

Sunday: 3 p.m. - 9 p.m.

Lunch and Dinner with a Late Night Menu available. Full Service Bar.

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the name remains,” Richards said of the historical name. “At present Long Barn Lodge continues to be fun, relaxing and a historical destination for the entire family.

“Winter is our favorite here at the lodge,” she continued. “We have a rustic old time feel. I don’t know if it’s because we have been around for such a long time or just because we are family owned and operated, but there seems to be a feel that only this place brings.”

A favorite attraction for winter guests is the ice skating rink, which marks its 45th anniversary this season. The rustic rink ties in perfectly with the old time feel of the property. Open Friday through Sunday from mid-November until the end of March (as well as some extended hours), it offers a great way for families to escape the hustle and bustle of everyday life and return to simplicity.

“Once here you just feel like you have arrived to your home away from home,” Richards said.

Whether you’re skating in the rink, enjoying a cup of hot chocolate or a pumpkin spice latte or relaxing in one of their cozy cabins in front of the fireplace, Richards said you will love the slower pace.

“You will feel like you have found a secret treasure that you really can’t find anywhere else,” she said.

Richards also shared that snowfall makes for increased fun at the lodge location, as guests spend endless hours on the snow-covered lawn area sledding, making snowmen and snow angels.

“Families come here knowing that their kids are safe here,” she said. “Many families call us to find out when we have had our first snow in hopes of getting their family Thanksgiving and Christmas cards made.”

Richards shared the lodge continues to have many returning as well as first time visitors, noting the ice rink as a major winter draw, most especially in the past four years of the drought.

“The change in season brings different visitors and we look forward to meeting each and every one of them,” she said. “My family has owned Long Barn for a long time.”

It is often described as a real-life ‘winter wonderland’ for visitors.

“Long Barn Lodge is not just a place, it’s an experience,” Richards concluded. “For us it’s a way of life. A place postcards are made of.” ■

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— Jennifer Richards

IF YOU GO GETTING THERE: LONG BARN LODGE ICE SKATING & EVENT CENTER 25957 LONG BARN RD., LONG BARN CONTACTS: 209.586.3533 HOURS: 6 P.M. TO 9 P.M. FRIDAY; 10 A.M. TO 9 P.M. SATURDAY; 10 A.M. TO 4 P.M. SUNDAY; OPEN ALL HOLIDAYS PRICING: $8.50 PER PERSON; $2.50 SKATE RENTAL

37

SKATE PARTIES: $300 FOR UP TO 50 SKATERS, EACH ADDITIONAL SKATER IS $6 VISITOR CENTER: 9 A.M. TO 5 P.M. SATURDAY AND SUNDAY PADDLING PUTIN AREA: SUNRISE TO SUNSET YEAR ROUND FOR MORE INFORMATION: VISIT WWW. LONGBARNLODGE.NET.

PHOTOS BY TERESA HAMMOND/ 209 Magazine

209MAGAZINE

Long Barn Lodge is not just a place, it’s an experience.

For us it’s a way of life. A place postcards are made of.

DECEMBER/JANUARY 2016

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F

or any culture, the start of a new year is more than just the earth completing another journey around the sun. It marks a new vision, new goals and for those of Japanese descent it brings about an old tradition.

Sherman Kishi and the Livingston United Methodist Church share the Japanese tradition of Mochi-tsuki with the Central Valley every year.

Mochi-tsuki, or the pounding of rice to make mochi (rice cakes), is an important event in the Japanese culture in preparation for the New Year. The town of Livingston comes together to recognize and partake in this annually.

“I can remember when I was young in the 1930s and we used to go to our neighbors to pound the rice as a family group,” said Kishi.

Kishi explained that after the Japanese people returned to the Central Valley from relocation camps during the World War II years, the tradition was placed on hold until their children grew older.

“In the late '60s and '70s the youngsters decided to start this tradition again but then went to college,” said Kishi. “In the late '80s we started the event within the community church and then everyone could be involved. It’s also a great fundraiser for the church.”

There’s no wonder that the community gets involved, as the process of mochi-tsuki is not an easy task, but an eventful one at that.

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“It takes us from eight in the morning until at least two in the afternoon,” said Kishi. “It’s a long, hard process of people working… But the more people the better.”

Mochi-tsuki is usually performed at the end of the year, from around Dec. 25-28 and the Livingston United Methodist Church observes this timing as well.

“It’s great because it’s right after Christmas when people are home visiting their families and they are able to help in the process of making the mochi,” said Kishi. “But also, they’re able to bring their children and continue to keep the custom alive.”

He explained the process to me as if it was a routine that he couldn’t forget if he tried.

“We do roughly 400 pounds of sweet rice, it’s not the ordinary rice, it’s much smaller grained and much more glutinous,” said Kishi. “We soak the 400 pounds for a night or two 53

and everything is prepared during this period.”

The rice that has been soaked in water overnight is placed in four boxes made of bamboo with a screen on the bottom that allows for water to come up and steam the rice.

It is then placed in an usu, a large granite bowl, and pounded into a doughy mass with long wooden mallets called kine.

This is the part of the process that people gather around to witness and contribute to.

“They all want to do some pounding with the kines and we do let them come in and contribute,” said Kishi. “We like to have people come and help, it’s nice when they stay throughout the process.”

The pounding of the mochi provides a kind of entertainment that showcases the style of the Japanese tradition and allows the opportunity for people to learn this important laborious step of the CONTINUED ON PAGE 54 

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11/18/2015 6:11:06 PM

bookreview

Sarah Stevenson

Exploring the complexities of young adulthood through fiction, humor and culture

By MELISSA HUTSELL

S

arah Stevenson is an artist of all sorts. Graphic design, fine art and fiction are her fortes. Her young adult novels have captured the attention of audiences nationwide.

Stevenson grew up in Riverside, California before making her way north to attend University of California, Berkeley. While studying Art Practice and Psychology, she met her future husband, and together, they moved to the Central Valley where Stevenson rediscovered her love of writing.

“I had always enjoyed writing, and I had always done a lot of creative writing on my own — stories and poetry and a few abandoned beginnings of novels — but ever since I was a kid I wanted to be a visual artist of some kind,” said Stevenson.

She knew she was bound for a creative career, but like most artists, struggled to find her direction after graduation, “because the options for fine artists are pretty limited, at least if you want to live indoors and eat,” she explained.

So, Stevenson went to work for IGN. com, an internet-based game and entertainment media company. Here,

she found her knack for imaginative storytelling while writing for the company’s humor columns,” IGN For Men,” “Weird Wild Web” and “Quote of the Day.” In order to be certain, as Stevenson explains, she enrolled in an online fiction writing course (where she began writing what would later be her third published novel, “The Truth Against the World”). She became hooked.

In 2004, Stevenson completed her Masters in Fine Arts in Creative Writing and was awarded the Haworth Prize for Young Adult Fiction by Mills College in Oakland.

The first of her three young adult novels, “The Latte Rebellion,” was released in 2011, followed by “Underneath,” and “The Truth Against The World.” “It is about students of mixed race/mixed ethnicity who decide to form a club for other students like them

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A girl of mixed ethnicity who had read ‘The Latte Rebellion’ ... said ‘Thank you for writing this book. I feel like you wrote it for me.’ Moments like that make all the hard work worthwhile. Getting to write stories for a living isn’t too shabby either.

— Sarah Stevenson

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Eat fulloflife

Eat the fudge

By TERESA HAMMOND

F

Choose to live a life of both presence and accountability.

After all you and you alone have the control and the ability to embrace the balance.

inding a headline of ‘Eat the fudge’ on a column space entitled Fitness and Beyond may catch a reader or two off guard. This issue marks the one-year anniversary of me first sharing my personal journey (somewhat candidly) from being unhappy and overweight to happy and healthy.

As cliché and corny as it may sound, it is the absolute truth. Even as I write it, I can’t help but feel as if I’m typing a birth announcement. In an odd way, I guess I am. Four years later since hitting my goal, I can honestly say it is a bit of a rebirth.

Now as we are amidst the holiday season, Thanksgiving behind us and Christmas and New Year’s parties and gatherings ahead of us, I can’t help but think ‘eat the fudge.’

For some it may not be fudge. It may be eggnog, or a stuffing made by Aunt Sue only once a year — eat it. Don’t eat it every day for the next three weeks.

Don’t eat multiple servings like you’ll never see it again, but don’t deny yourself a special treat that you truly enjoy.

What made this weight loss journey for me different from the other two dozen times I’d tried was undoubtedly embracing the mindset of balance. The saying ‘there are no bad foods, just bad choices’ holds much truth.

The benefit of the two dozen times my efforts were begun with fervor and derailed by life and personal weakness were the lessons, the takeaways, the personal growth. Notice I don’t view any of them as failures and I don’t blame ‘life’ for my inability to succeed.

The truth is life is busy, circumstances change and we react. Sometimes we 209MAGAZINE

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are weaker and more vulnerable than others. The success comes with how we react and the dialogue we hold with ourselves.

I’m human or perfectly imperfect, as I like to tell my friends. I like to eat the fudge and that does not make me weak.

One of the best lessons I learned this time around was to be open to all approaches when it comes to choosing my health first. I read and listen to a lot of different perspectives and boy, are there a lot. No two people are the same, so it would only make sense that no one program is the be all end all program.

Doctors have suggested it for years, eat well and exercise. With that said, you can’t out-exercise a poor diet. I’ve tried, it doesn’t work and you end up feeling horrible with just about every workout.

One thing that does work is an 80/20 approach. This of course requires accountability and honesty with oneself, but it allows you to do things like eat fudge. Things tend to be less tempting when they aren’t restricted. And guess what? Releasing the restriction removes the power, hence placing you (somewhat) in control.

So, as you navigate the holiday season, the ringing in of the New Year, don’t live a life of depriving oneself.

Choose to live a life of both presence and accountability. After all you and you alone have the control and the ability to embrace the balance.

Eat the fudge and then tomorrow embrace the 80 percent which will keep your midsection healthy and your heart beating for a handful more of years than that silly little 20 percent. ■

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DECEMBER/JANUARY 2016

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fulloflife

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similar to electric, but it’s as quick as gas so you can really control the heat,” said Reich. “Plus, it has concealed burners so any mess is easy to clean up instead of cleaning around a gas burner.”

Once the cooktop of choice is secured, Wilson said that the best way to create the perfect setup is

to build the rest of kitchen around that cooktop.

“A lot of people want the cooktop in the island or in a central space where they can be,” said Wilson, “because the cook likes to be in the conversation with people. By surrounding the cooktop with maybe an island and seating, they can still be visiting while they work.”

The next design challenge to tackle for a chef-centered kitchen is countertop material, however, Wilson and Segna both said that the most popular choice is quartz countertops. The reason quartz countertops have grown in popularity over recent years according to Wilson is because it mimics stone countertops, but it is easier to maintain than even granite countertops.

“It doesn’t scratch. It’s durable, but it’s easy to clean,” said Wilson. “But it’s all preference. The finishes are what kind of style the home is and what each person is going to want. That varies because everybody has a different taste and look they want.”

In a chef-centered kitchen, the countertops themselves—in whichever material is selected—should be kept clear of clutter in order to allow for more workspace. A great way to do this is through incorporating pull out drawers in cabinets in lieu of Lazy Susans or blind corners.

“The trend is drawers instead that you can pull out and see right in so CONTINUED ON PAGE 74 

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By RIC McGINNIS

W

CAMELOT ONIONS These yellow Camelot Onions are ready for transplanting into your garden.

DINOSAUR KALE Westurf’s Elena Welch shows off some Dinosaur Kale, an ornamental variety that is one of her favorites for winter gardening.

thing, but especially trees,” she said.

Many trees are losing their leaves, but the roots can get established and the tree will be ready to grow by spring.

Bougainvillea is another plant that does really well in sunny Southern California, she said. Everybody loves it, there’s a lot of color, but in the Central Valley it really needs to be protected from frost, either with lights on it or covered with fabric. Burlap works well for covering plants, too.

She said big rolls of insulate are available as a frost cover for the trees, to keep them “warm and toasty,” but a simple garbage bag can be used for the smaller

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TULIP BULBS Tulip bulbs are popular for planting in winter, with the colorful flowers emerging in spring.

75

trees and plants.

“They’re nice because they have little drawstrings at the bottom,” Welch pointed out.

It’s important to remember to take the coverings off though during the day, though, she said. It lets the plants get some sunlight if it’s a sunny day.

Do the same with any houseplants that are outside.

“Succulents and similar plants in pots might freeze if they can’t be moved under a patio cover or into the garage, they need to be covered, too,” Welch advised. “But make sure you water them. Especially plants in pots, they’ll still need water.”

For more gardening advice, contact Westurf Nursery at 209-576-1111. ■

PHOTOS BY RIC MCGINNIS/ 209 Magazine

inter is coming to the Central Valley, and along with it some promised rain, cold and probable frosts to yards of the 209. Gardeners need to know what to do to nurture and protect what is growing in their plots of ground.

With the prediction of El Niño, welcome rain is expected, said Elena Welch, owner of Westurf Nursery at 1612 Claus Road in Modesto. She has some advice for home gardeners to help make it through the winter season.

For our green and growing yards, it’s time to plant, to prune and to protect from frost.

Welch said it’s a great time for planting tulips and daffodils because they like the chill of winter. It is the perfect time for onion sets, garlic and Brussels sprouts. Put in your spring flowering bulbs, too, she said, to perk up the yard when springtime comes. Unlike the rest of us, they really like the cold.

She said vegetables do well with a little watering. Last year, she said she had to water hers from time to time. But, “with enough rain, they’re fine on their own and don’t need a lot of attention.”

Welsh said that backyard trees need frost protection coverings.

“What’s really pretty to do is to put some white Christmas lights on the trees. That little bit of warmth will keep the frost off the leaves,” she explained.

Citrus trees, like lemon and orange and avocado trees, all need to be protected from frost and covered.

“They do best in Southern California,” she noted, adding that when “we plant them here ... they’ll need to have some frost protection.”

For little trees, there are frost protection coverings.

A big avocado (tree) will probably do OK if it’s established, she added.

“If it’s a young tree, it will need protection.

Right now is a great time for planting any-

DECEMBER/JANUARY 2016

11/18/2015 7:10:45 PM

marketplace

By NATALIE WINTERS

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It’s not your typical kind of jewelry store; we have a comfortable setting that ties hand in hand with the hometown feel of Turlock.

—Marissa Geiger

F

amily owned and operated Geiger’s Jewelers store in Turlock offers the largest selection and variety of jewelry in the area complete with great value and a professional yet personable approach to their business.

“It’s not your typical kind of jewelry store; we have a comfortable setting that ties hand in hand with the hometown feel of Turlock,” said Marissa Geiger, daughter in family business.

Rick and Yvonne Geiger opened the business in 1983 following Rick’s 12 years of prior experience working in the jewelry industry that he describes as “so much fun” and what helped him become the expert jeweler that he is today.

His daughters, Marissa and Kindrea, joined the family business in 2000 and are a critical component to the store’s continued success.

“I’m thankful to have the girls here selfishly for me, but they’ve also been such a huge bonus for the business as well,” said Rick Geiger. “It’s amazing. You’d think that as the owner you’ll always know what is best for the store—especially inventory wise—but having a younger and fresh opinion has helped us out a great deal keeping up with styling, fashion and brands.”

What sets Geiger’s apart from the traditional jewelry store isn’t just the family operated business style, but also the expertise and knowledge when it comes to picking the pieces for their store.

“Old people like me get fed up with a lack of service you get from the majority of chain stores,”

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said Rick Geiger. “There’s a lack of knowledge because the employees aren’t experts in their field, they just sell with the incentive of commission.”

Marissa and Kindrea Geiger explained their professional approach of what they look for during the process of handpicking each piece for their store and why its backed with the guarantee of repairs.

“The value of each piece is as important to us as the look of it,” said Marissa Geiger. “Durability, weight, sizing ability, they’re all contributing factors… We hold ourselves and the pieces in our store to the same standard our customers would expect.”

Rick added that Geiger’s Jewelers takes great pride in finding out what the customer wants.

“We explain to them the quality, we explain to them the value and if that fits into everything they had in mind then they can make a decision to buy,” said Rick Geiger. “That’s the kind of thing that I think has made our store since day one—no pressure.”

The family attributes their success to “the Geiger experience” and believes that’s the explanation for the loyalty of their clientele, that and the support of the Turlock community.

“Turlock has grown and we’ve grown with it,” said Marissa Geiger. “We are so proud to be part of such an amazing community and we love to give back in donations every year, it’s a give and take relationship and they’ve given us so much.” ■

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marketplace

By NATALIE WINTERS

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T

he simplicity of things made by hand and tough, yet malleable wrought iron combine in the heart of the Central Valley to produce worldly inspired wrought iron creations at House of Iron in Lodi.

Suzanna Elliott, founder of House of Iron, was fascinated with wrought iron at an early age.

“My father moved houses from Old Sac to Folsom when I was growing up,” said Elliott. “When we would take the iron off it interested me… here I am now, owning my own wrought iron business years later.”

Elliott’s love for the art of wrought iron has taken her all over the world, from the gates of Versailles to the castles of Ghent, Belgium and onto the cobblestone streets of Puebla, Mexico.

“Iron is different every place you go, it has a different influence,” she said. “I draw from these experiences to create a cosmopolitan, yet comfortable feel in what I create.”

Some of Elliott’s designs are based off different decades of inspiration such as art deco, old world designs and art nouveau. She stressed, however, that she “does not get stuck on just one thing.”

Art deco appeared in France just before World War I and flourished internationally in the 1920s, ‘30s and ‘40s. Old world styles include arched doorways and windows that add feminine curves to a predominantly masculine design; and art nouveau is a style of decorative architecture that was prominent in western Europe and the U.S. from

around 1890 until WWI. The work at House of Iron, regardless the style, is hand forged creating movement that cannot be replicated by machine-made pieces.

“When something is machine made, it’s like a paint by number,” said Elliott. “But the irregularities of hand craftsmanship contribute to the vitality of my wrought iron pieces… there’s unique fluidity and movement that can’t be replicated.”

House of Iron opened in 1997 with the encouragement of Elliott’s father, Leslie Carson.

“When my uncle passed away, my father asked me what I would want to do with my inheritance,” said Elliott. “I knew this business is what I wanted to do, and that’s how it all got started.”

Elliott’s work is featured from Redding to Bakersfield, shipped as far as San Diego, and her work is all over the Bay Area including Mill Valley and Hillsborough.

“I’ve been in business so long that I often have repeating clients,” said Elliott.

“I have work all over Lodi; I sub for several contractors and do private work as well.”

The shop incorporates retail items in the store and Elliott is proud that House of Iron has evolved to be a licensed contractor as well.

“Sometimes people will show me pictures of exactly what they want, sometimes contractors will have me design something for a particular house,” said Elliott. “I love to create the pieces people ask for, and oftentimes they can find what they’re looking for in my store.”

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The locally owned and operated wrought iron design and manufacturing workshop features many different pieces in the retail store.

Everything from Brazilian cowhides to antique doors and furniture, the showroom style layout reflects the pride of the shop. Elliott believes that by employing only the best artisans in the craft, she is able to customize, fabricate and install any and all wrought iron.

House of Iron manufactures many wrought iron gates, stair railings, fencing and “anything wrought iron,” Elliott added.

“Some of the stair railings we do can drop around 15 to 16 feet,” she said. “That takes about six to eight weeks to make, but they’re just incredible.”

Elliott explained that everything is curved on sight, molded to the staircase already in place and hand bent to the stair railing and existing stairs.

“I bring my influence to Lodi,” said Elliott. “This is my community and I’m happy to discover the finest rustic and accoutrements for homes and offices in the area as well as all over.”

“Iron is different every place you go, it has a different influence. I draw from these experiences to create a cosmopolitan, yet comfortable feel in what I create.”

— Suzanna Elliott House of Iron is located at 326 E. Lockeford St. in Lodi and is open from 8 a.m. to 3 p.m. Monday to Friday.

If you’re interested in Elliott’s wrought iron work, contact her at 3661900 or by email at suzannaelliott@ sbcglobal.net. ■

DECEMBER/JANUARY 2016

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