TOWER THEATRE
TURNS 75
THIS ISSUE
ROSEVILLE BREWING TRAVELING TO GREECE HEALTHY RECIPES SHOP LOCAL
Untitled-7 Magazine Roseville 1 Dec_15.indd 1
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december 2015 VOLUME 01 ISSUE 08
general info (916) 774-7908 publisher Tom Kirk, (530) 850-1965 sales & Marketing director Jeremy Burke, (530) 852-0200 general manager Jim Easterly, (530) 852-0224 circulation director Kelly Leibold, (530) 852-0201 editor Scott Thomas Anderson, (916) 774-7955 product director Rebecca Regrut, (530) 852-0222 DESIGNER Jamie Hazelton, (530) 852-0205 advertising inquiries John Love, (916) 774-7908 contributing writers Scott Nobel
Mike Hill Roxanne Langer Kim Palaferri Andrew Westrope Jim Schuett Matthew Whitley Lillie Apostolos Steven Wilson
contributing photographers
Kim Palaferri Andrew Westrope Matthew Whitley Steven Wilson
Copyright 2015. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Roseville Magazine. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the Roseville Magazine.
On the cover: Tower Turns 75
publication designed by SERVICES
Gold Country Media Services. Small business? Ask us about our Design Services! Interested? Email jamieh@goldcountrymedia.com
The Terraces of Roseville
Independent Living Apartments starting at $2050 a month
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inspired retirement living
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shopping
8 AIM FOR THE STARS
Longtime friends bring sharred love of hunting and shooting to Roseville.
giving back
22 SEEING THE BEST IN THINGS
Upcoming chance to have pets photographed with Santa helps local guide dogs.
-by Scott Nobel
-courtesy
shopping
health
12 THE UNENDING ARTISTIC JOURNEY Roseville’s Dowtown District gets “unexpected vintage” masters. -by Mike Hill
26 ROSEVILLE DENTAL TEAM HAS HOLIDAY TIPS
Johnson Ranch talks oral health. -by Kim Palaferri
shopping
16 THE GIFT THAT KEEPS POURING Presents abound for every style of wine lover. -by Roxanne Langer
health
28 BURN CALORIES
Don’t let the holidays leave you looking like Santa. -by Brandon Daniel
shopping
18 SHOP LOCAL
From local beers to special food gifts, Placer is packed.
health
29 FEED THE SOUL
Sometimes a spa spin is the perfect gift.
-by Jessica Keefe
-by Shawn Monsen
giving back
health
20 ELEVATING THE SPIRIT
CB Music pushes students to get involved. -by Scott Nobel
30 STRESS LESS
Know the difference between clinical depression and “the holiday blues.” -by Chris Palkowski, MD
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dining
32 BREWERY HOLDS ITS GROUND Roseville Brewing Company was first and is still considered tops.
entertainment
44 PRODIGAL MUSIC SONS RETURN Roseville’s BABE plays hits when coming back home.
-by Andrew Westrope
-by Lillie Apostolos
dining
sports
34 A FARM FRESH HOLIDAY
See what dishes emerge from Placer’s Farmer’s Market.
46 TIGERS INK LETTERS OF INTENT
Roseville High School athletes heading to major programs.
-courtesy
-by Steven WIlson
dining
sports
38 THE SPIRIT OF KONA COFFEE
Local roasters get a taste of the islands. -by Jim Schuett
48 PARTNERING UP
Sugar Bowl and Woodward Tahoe makes inspiring team. -courtesy
dining
40 MINI MUFFINS
Cinnamon and spice makes the holidays nice. -by Paula Hendricks
entertainment
travel
50 THE TRUE LEGACY OF GREECE Despite its hardships Greece has endless treasures. -by Andrew Westrope
42 TOWER THEATRE TURNS 75
Roseville’s most iconic building gets major birthday bash. -by Matthew Whitley
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shopping
AIM FOR THE STARS
From special services to supporting youth clubs, discount shooters supply says it's found a home by scott noble
N
orthern California is home to a bevy of outdoorsmen and shooting sports enthusiasts, and Jeff Jordan and his team at Discount Shooters Supply in Roseville love helping locals who share those passions. Jordan says the secret is steering customers to the right item at the best value — a lesson he’s learned over 15 years of working in the shooting industry.
recalled that at the time there was only one gun store in the city. He thought he could bring additional outfitting and equipping options to the table.
“I started out in Southern California, managing a couple of stores, and since then I always wanted to run my own business,” Jordan remembered.
Jordan’s cousin by marriage, Wally Grossi, works at Discount Shooters and maintains Roseville’s two guns stores are more in cooperation with each other than competition.
The move north found Jordan working as a wholesaler for a sporting goods distributor, and by 2009 he had ventured out on his own, founding Discount Shooters. His mission to go solo was born from an observation that, although the Roseville area many hunters and target shooters, its shopping choices were limited. Jordan
“Since I opened, my shop and the other one here in town are able to help customers find what they need and we have a pretty good referral relationship,” he said.
“It really works out well for the customer,” Grossi noted. “If we don’t have something, the other shop usually will and vice-versa.” Jordan and Grossi grew up hunting. Once the two became
Above, at Discount Shooters Supplies in Roseville, Wallace Grossi and owner Jeff Jordan, brings years of experience in helping you find the perfect armory supplies. Top Right, Wallace Grossi stocks up the shelves just in time for the holidays. (Photos by Kim Palaferri)
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acquainted, their interests grew together. Grossi was raised in a family that hunted for sustainability — primarily bigger game — while Jordan hunted quail, fowl and other birds. Like most responsible hunters, Jordan and Grossi view nature conservation and environmental protection as critical to their hobby. As businessman, such concerns are also critical to their livelihood. They stress respecting local ecosystems and, when necessary, protecting the game animals through feeds and sanctuary out of season. “Hunting is not only about conservation,” Grossi observed. “We have to also preserve the populations at a level that is sustainable.” Jordan’s business also works to educate people about responsible and safe gun ownership in a family-friendly environment. He says the average person walking into his store may have very little knowledge about firearms. At Discount Shooters, the staff stresses the foundations of gun ownership are safety and responsibility. “I was given my first shotgun at age 7,” Jordan remembered, “and before I ever fired it, my dad made sure I knew everything there was to know about safe carrying and operations of that gun.” Discount Shooters has recently been expanding in size and inventory. Its newest custom-built additions include a Yellowstone-like mural on three on multiple walls by local artist Kent Peterson. “The expansion has not only allowed us more space to showcase our firearms inventory, it allowed us to offer a variety of reloading supplies,” Grossi explained. With the rising cost of ammunition, Jordan says reloading has become a popular and cost-effective way to offset hunting expenses. Although there is labor involved, reloading lowers the cost per-round. Discount Shooters also sells hunting apparel, gun parts and firearm accessories. “If someone needs something we do not provide, we can find a source more often than not,” Jordan added, noting that his crew works directly with local gunsmiths and firearm safety instructors and facilatators of concealed weapons permits. Discount Shooters also sells used firearms and will consign items that are properly and legally documented. This includes helping families with paperwork
dIScOUNT SHOOTerS SUPPLY Where: Melody Lane in Roseville Contact: (916)899-5265.
during estate sales when a loved one with guns has passed away. “We are fully licensed and we make sure we follow state and federal protocols to the letter when it comes to any transaction,” Jordan confirmed. Knowing the importance of safe gun storage, Discount Shooters has opted to be the only store in the area offering lock-away services that comply with the California Department of Justice’s firearms storage rules. Having grown close to Roseville’s shooting and sporting community, Jordan makes sure his business helps support the local high school trap shooting teams with fundraisers, as well as youth shooting clubs and the Boy Scouts of America. “There was (recently) a shortage of .22 caliber ammunition and we were able to find some for the youngsters,” said Grossi, who loves the fact that high school shooting teams involve a sport where everyone gets a turn. “Everyone gets a chance to toe the line and participate,” Grossi observed. “There is no ‘bench,’ and I think it is great every competitor is in the match.”
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2015 Golden State Winery of the Year California State Fair
You won’t believe how fabulous this store is! ROOST VINTAGE MARKET
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Call or visit our website for Reservations: 916.543.0323 • www.wisevillawinery.com 4200 Wise Road 4 miles EAST of Lincoln Blvd. at Garden Bar & Wise Rd.
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67 year old woman before and 5 days after SmartLipo of the neck and chin.
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30 year old woman before and 3 weeks after SmartLipo of the abdomen and flanks.
35 year old woman before and 3 months after SmartLipo of the arms/upper back.
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shopping
THE UNENDING ARTISTIC JOURNEY Friends at Roseville's Tumbleweed & Company are a creative due by mike hill
C
onsider the Tumbleweed. The word invokes images of the desert in Southern California’s Coachella Valley: The tumbleweed is a source of natural beauty and a renegade icon. With high winds blowing and sand storms hitting car windshields, the tumbleweed is ever-present in the Coahcella, rolling along seemingly aimless, totally free and stopping traffic. The word also brings to mind the Sons of the Pioneers’ song “Tumbling Tumbleweed,” which is so entrenched in Southwestern culture many can’t see a tumbleweed without the song streaming through their minds with a ghost town backdrop. Enter Tumbleweed & Company, Downtown’s Roseville’s newest storefront at 515 Vernon Street, which sees itself as having a symbolic connection to the rambling plant. It bills itself home of “unexpected vintage.” Housed inside the 4000 square foot Stamas Building (formally Miller’s Furniture) customers are greeted by Katy Halligan and Sandy Bryan, owners and partners, surrounded by an array of organized clutter and cool, old collectibles. They have more items off site in storage. In a former life Bryan had a shop in Downtown Roseville on Oak Street and Halligan rented a little space inside. They became good friends with a shared passion for antiques and a similar gift for seeing something different in repurposing unusual items. Bryan and Halligan called this creating “unexpected vintage.” With a combined 17 years of experience under their belts, these “two girls and a tank of gas” would embark on road trips to different states, assembling an eclectic trove of possible creations along the way. With inventory increasing and space running out, the opportunity for a bigger location presented itself in Newcastle. That move brought Halligan’s “Rusty Clover” and Bryan’s “Olive & Rose” to a larger Placer County audience. Circumstances out of their control eventually prompted a move back to Downtown Roseville. CONTINUED ON NEXT PAGE
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CONTINUED FROM PREVIOUS PAGE
In the vein of “when one door closes another door opens” the ladies were afforded the opportunity to lease the newly available space in the Stamas Building. They soon joined forces with Cindi Valentini of “Chez Flea,” Crystal Young of “Simply Vintage” and antique dealer Linda McGeary. The ladies, with renewed enthusiasm, rolled up their collective sleeves to create something unique and beautiful. Since moving in June and opening in August it has been a work in progress. Not only do the ladies have their own unique personalized spaces in the building, the Tumbleweed crew also schedules half-day, full-day and multi-day workshops throughout the year focusing on the “unexpected,” such as taxidermy, “ready set vignette,” “paint-repair-restore” and “casting vintage.” They can also bring their treasures on the road using their customized “Canned Ham” trailers packed with rare items in a self-described “traveling circus.”
TUmbLeWeed & cOmPANY
515 Vernon Street, Suite 100, Roseville (916) 587-2770 Fall Hours Thursday through Saturday 11 a.m. to 4 p.m. or by appointment tumbleweedandcompany.com
Like a tumbleweed spreading its seeds along on an arid plain, Halligan and Bryan want to keep spreading the seeds of their creativity, illustrating their craft to the public behind the mantra of an “unending artistic journey.” Follow Tumbleweed & Company on Facebook or visit them at tumbleweedandcompany.com to get the latest news for workshops and special events.
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shopping
THE GIFT THAT KEEPS POURING A gift list for every type of wine lover by Roxanne Langer
N A GIFT FOR THE WINE NOVICE
A great gift for the wine novice is Karen MacNeil’s newly re-released “The Wine Bible.” It has all the information a new-comer needs to know. It is a tome though, so a better gift for a short attention span is my book, “The 60-Minute Wine MBA,” which only takes 60 minutes to read. It comes with cheat-sheets too. You can find both books at Amazon.com.
WINE CONNOISSEUR OR LABEL CHASER
This person knows about wine and likes to share knowledge on the subject. He or she reads the “Wine Spectator” and follows “Robert Parker.”
eed to find some holiday wine gifts this year? Open the note app on your phone and start grabbing bottles of wine.
WINE NOVICE
This person likes wine and drinks it frequently. He or she doesn’t necessarily know much about the subject but is open and interested in learning more. They read the occasional wine blog online.
A GIFT FOR THE WINE CONNOISSEURS AND LABEL CHASERS
Consider investing in a Coravin. It allows your gift recipient to enjoy a glass of wine from any bottle without having to pull the cork. The best place to purchase a Coravin locally is Capital Cellars. If you don’t want to spend quite that much, give a bottle of 2012 Carter Cabernet Sauvignon Napa Valley, Beckstoffer To Kalon Vineyard, The Grand Daddy. Ask your local wine purveyor to find you a bottle.
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CORKDORK
This person knows a lot about wine, hangs out at the local wine store, can tell you a good wine to drink for $40 that is comparable to one for $80.00 and can name four fabulous Cabernet Francs from four different regions. Reads” The Oxford Companion to Wine” cover-to-cover.
A GIFT FOR THE WINE COLLECTOR
Most likely these gift recipients already have all the fun new wine gadgets and are on an array of wine lists. In this case, a bottle of good bubbly is called for, so give them my favorite, Bollinger’s Brut Rose Champagne La Grande Annee 2004. They will think of you and thank you once they pop that cork. Try Total Wine & More.
A GIFT FOR THE CORKDORK, TRUE WINE GEEK
The best gift for a true wine dork is to give a “Napa Valley vs. The World” class at the CIA wine school at Greystone in St. Helena. You can purchase the class online at enthusiasts .ciachef.edu. Make sure you get a class offered at Greystone, not the campus in Hyde Park, NY.
WINE COLLECTOR
This person tends to know a lot about wine and spends a lot of money on it too. He or she will share both when asked. They reads the “Wall Street Journal” and likes the book “Wine & War.”
SOme OTHer FUN GIFT IdeAS
VINTURI DELUXE 6-PIECE WINE AERATOR SET
A must have for the wine lover. It opens up a young wine quickly. It can be found at most wine stores.
SAVINO WINE SAVER CARAFE
Its kind of cute and keeps your wine fresh and lively for several days. Great as a gift. It can be found at wineenthusiast.com and most wine stores.
WINE SKIN
This is perfect for the traveler who wants to bring his or her own wine. The Wine Skin helps prevent breakage in transport. The best part is that it can be filled on the outbound with the owner’s wine and then returned with a wine from where ever the traveler has been. Find it at wineskin.net
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shopping
SHOP LOCAL
Jessica Keefe Education ‘N experience manager Fork ‘N Road Productions
N
ow that you’ve had your fill of leftover turkey sandwiches and have finished the pumpkin pie by sneaking a little for breakfast over the past several days, it’s time to prepare your list of gifts to buy, wrap and send for the holidays. Along with presents for mom, dad and the kids, you’ll also want to be prepared with a few gifts for the hostess, teacher and neighbor on your list. When in a pinch for a thoughtful idea, many of us head to the mall and reach for the same, safe gift card. But the food, wine and beer lovers in your life deserve more. Luckily, people in Roseville live smack-dab in the middle of a region bursting with easy-to-get-and-give, one-of-a-kind gifts. The next time you’re out and about, check out the many local — and even award-winning - purveyors of homemade, handcrafted and heartfelt gifts. Here are a few of our latest favorites: Newcastle Produce — South Placer is renowned for its
Satsuma mandarins. This season, share the bounty with some out-of-staters. For $26 to $31 per box, they will also include some yummy sweets like butter toffee, orange honey or dark chocolate almonds and their own famous Newcastle Produce Mandarin Marmalade. For a rustic touch, ask for the wooden crate with the retro fruit label and a wood-cut gift card produced and signed by a local artist.
Knee Deep Brewing Co. — What’s winter without a few tail-
gates? For the craft brew lover, stop by Knee Deep’s tap room to pick up a gift basket complete with four beers, snacks, logo pint glasses and clothing. When your buddy shows up at the next game in style and with beer in hand, they’ll have you to thank. Be sure to let the Knee Deep crew know you’re on your way, and they’ll have your basket ready and waiting.
Darjeeling Gin — It just so happens that there is a hand-
made, world-class spirit distilled in Auburn. Not just a ‘local’ gin, Darjeeling is turning heads, piquing interest and winning awards all over. At $35, it’s easy to find in local stores and is an ideal present or hostess gift. The distillery is open for tours and tastings and will soon be allowed to ship direct.
Viña Castellano — Longtime Placer County residents, the
Mendez Family have been building their estate for over 40 years. Their Spanish heritage is evident in every drop. The estate vineyard was planted 14 years ago and now produces a spectrum of Mediterranean varietals. Your loved ones will say gracias for their Tapas Basket, which is Spanish wines paired with gourmet sauces, marinades and dressings packed with holiday flair. Call ahead to customize and ship your own combination. Or take our word for it, you can’t go wrong their award-winning Tempranillo and Tomato Basil Pinenut Bruschetta Topping. WANT TO KNOW THE DIFFERENCE BETWEEN A TEMPRANILLO AND TOURIGA? Learn about Placer County’s Spanish and Portuguese varietals at an upcoming wine education event — an intimate opportunity to meet the winemakers from Viña Castellano and Cante Ao Vinho, explore their different styles and enjoy pairings of tapas by Chef Irie Gengler. Get more information and purchase tickets at forknroadproductions.com or call (916) 672-6766.
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giving back
ELEVATING THE SPIRIT Roseville's CB Music talks broader community By Scott Noble
C
huck and Betty Price are the faces behind CB Music School in Roseville, and they see their business as more than just a place to learn an instrument: it’s a hub for family, growth and giving. Music is passion for the Prices in more ways than one. The couple actually met in a college music theory course in Illinois. Betty says that one day after class, Chuck approached her about meeting up outside of school. “Chuck asked if I would like to get together to play some music,” she remembered. “And what began as an improv session ended up as our first date.” At the time, neither had any intention of opening a music school, but much like the first date, it just happened. After Chuck and Betty were married they moved to Southern California. Chuck landed a job teaching at a local music shop and built up a client list of around 60 students before the store closed. Since Betty had already taught music in Chicago to a large host of students, the couple decided they had the experience necessary to start their own school. “Betty and I came up with a plan and initially taught out of the house,” Chuck said. Eventually the opportunity to relocate came up. After some research, the Prices decided to move to Roseville and set up a full studio. “Roseville is very family-oriented, and one of the things we wanted our school to be about was family,” Chuck explained. “So starting the school here was a no-brainer.” For Betty, the only thing more rewarding than seeing a student master a piece of music is watching how the overall creative pursuit improves their life.
Above, Betty Price, co-owner of CB Music Studio in Roseville, works with her daughter, Kayla Price (16), on a piece of music for their upcoming holiday performance of Jingle All The Way. Top Right, Chuck Price gives Neal Martinez (13) some one-on-one guitar lessons in the studio. (Photos by Kim Palaferri)
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cb mUSIc ScHOOL
Where: 198 Cirby Way in Roseville Contact: (916) 412-1986 or go to www.cbmusicstudios.com.
“Life is about many things and one of them is service,” Betty said. “We decided to start Plugged In. It’s way our kids do what they love while giving back to the community.”
“Not only is it awesome to see a student’s face when they get it right,” she said, “the reaction of the family is rewarding as well.” Chuck agrees. “It really makes all the hard work the kids put in worthwhile,” he said. CB Music has grown to employ 12 instructors for more than 250 students. According to Chuck, the school continues to be about more than learning notes, scales and codas. “After some reflection, I felt it wasn’t enough to teach the kids how to play a perfect piece of music.” Chuck explained. “It was about personal development as well.” With that, he and Betty set out to find a way for their students to make use of the power of their talents. They hit the mark with “Plugged In,” a program that has CB students perform in service of regional nonprofit groups.
This past summer, two bands made up of CB Music students between the ages of 13 and 18 played a benefit show for the Warriors Reborn organization at Valley Springs Presbyterian Church. The students entertained more than 120 people while raising hundreds of dollars for the nonprofit. Chuck said the young performers were hooked. “After that first show, one of the singers came up to me and asked when the next one was, which told me everything I needed to know,” Chuck recalled. Betty loved the fact that students’ parents were blown away by the performance as well. “One parent ended up texting me and thanked us for making their child a part of the show,” Betty shared. “And that really was a feel-good moment.” Plugged In has upcoming shows to support Agape International Missions in Rocklin, which works against human trafficking. “Of course our goal here is to teach music, but it is more than just that,” Chuck said. Betty agreed, adding, “It is about developing better people and building a better community.”
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GIVING BACK
SEEING THE BEST IN THINGS Santa photos support Roseville's guide dog program
T
he Roseville chapter of Guide Dogs for the Blind is getting ready to host its “Pictures with Santa� fundraising event. The drive is sponsored by Pet Food Express in the Fountains and slated for Saturday and Sunday, Dec. 12 and 13. Pictures run from 10 a.m. to 5 p.m. For a $15 donation, guests and their pets can have their photos taken with Santa to commemorate the holiday season. Volunteer Puppy Leader Anne Touloukian is always happy to discuss how the event plays into the mission of Guide Dogs for the Blind. Touloukian says the organization was founded in 1942 as a means to train and provide dogs for returning veterans. It has since expanded to the West Coast and opened to any vision-impaired individual in the U.S. or Canada.
Xxxxxxxxx. (courtesy photos)
Courtesy photos.
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Touloukian explained that after 15 months the dogs are paired with a professional trainer who will teach them specific tasks. Eventually the dogs are matched with their human for an intensive, two-week, on-campus training session. Touloukian’s volunteer group meets once a week. Its 20 members are a tight-knit group. The volunteers are made up of families, adults and teens. Kylie Peterson, a freshman at Sierra College, has been a volunteer for five years and says the group has become like a family. She also found her calling, now working with dogs after obtaining credentials as a veterinary technician. She plans to finish her education to become a K9 physical therapist. “So many dogs do so much to help people and I think being able to give back to them would be amazing,” Peterson said. Peterson was a recipient of an annual scholarship awarded by Guide Dogs for the Blind. “The scholarship really helped offset the expense of going to college and that really made life a lot easier,” she added. Currently, Touloukian and Peterson are training puppies. Although the process is rewarding, the goodbyes are never easy. “It is always hard to let go,” Touloukian admitted, “but it does help to know we always have another puppy to train on the way.” Once the puppy is entered into training, the raiser does not see them until after their guide training is completed. “I miss the dogs, but I know they are doing something good and are in a good place, so it does make it somewhat easier,” said Peterson. Touloukian says some clients become volunteers as well, as it drives the purpose of what they do at home. Jeff Neidich and his wife Sherril became involved because of their firsthand experience with a guide dog. They wanted to give back.
PIcTUreS WITH SANTA
Pet Food Express, 1009 Galleria Blvd, Roseville December 12-13 from 10 a.m. to 5 p.m. $15 donation
“Jeff and Sherril got involved and, like everyone else, have become part of this family,” Touloukian explained with a smile. Last year, the Pictures with Santa event raised $2,500. Time is no issue at the fundraiser and guest keep all of the pictures they pose for. “It was incredible, and hopefully this year we can exceed 500 photos with Santa and top $3,000,” Touloukian said. For more information about Guide Dogs for the Blind, call (800)295-4050 or go to www.guidedogs.com/puppy.
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Your New Home Awaits! Sold Sold Sold Sold Sold Sold Sold Sold
Sold Sold Sold Sold Sold Sold Sold
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4,257 sf 4-5 bedroom, 4 bath Stunning estate w/4-car garage on .67 manicured level acres in the coveted, gated neighborhood of Castle Creek! Chef's kitchen w/custom cherry cabinets, maple island & granite, sparkling pool, pool house, bbq, spa, high-end fixtures & finishes - over $450,000 worth of improvements added to enhance this amazing and pristine family home that feels like you are living in a resort! Private, quiet lot conveniently located close to schools/shopping. Call Debbie Sax for more information! MLS15056547
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1,855 sf 3 bedroom, 2.5 bath Nestled in a small, gated community of homes in granite bay this 3 br 2 bath homes offers many upgrades. Engineered hardwood floors greet you when you walk through the front door. Bran new carpet on stairs and in Jack-n-Jill bedrooms. Soaring ceilings, large windows with over-head transoms add lots of natural light, large kitchen with center island, family room w/gas fireplace, large master bedroom & bath have tile floors, personal backyard spa, tool shed and more. MLS15070593
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CalBRE# 01444853
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D. Oliver Wong, DDS
916-784-1700
2320 Professional Drive, Suite #100 Roseville, CA 95661 johnsonranchdental.com
12/1/15 6:10 PM
health
ROSEVILLE DENTAL TEAM HAS HOLIDAY TIPS T
he staff at Johnson Ranch Dental is working to brighten smiles during the holidays, in part by emphasizing healthy habits. Johnson Ranch Dental encourages making stocking stuffers of new tooth brushes, oss and tongue scrapers. They also hope patients will consider getting oral cancer screenings for the New Year.
Above, the Johnson Ranch Dental staff, from left, is Mary Manzer, Heather McGargill, Debbie Kiddie, Dr. Oliver Wong, Heather Kelley, Rebecca Groudan and Christina Lee. (Photos by Kim Palaferri)
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Above, Using tobacco products like vaping devices can cause teeth to discolor. Johnson Ranch Dental encourages patients to educate themselves on the side effects of tobacco use. Below, Johnson Ranch Dental offers the latest treatments to teeth and glowing during Christmas get-togethers with in-house laser whitening and home whitening kits.
Top, Dr. Oliver Wong of Johnson Ranch Dental looks over a patient’s oral cavity during a check-up.  Wong always suggests giving your mouth a good, thorough rinse after enjoying sweets during the holiday season. Above right, Debbie Kiddie, a registered dental associate, performs a simple teeth whiting on a patient. Johnson Ranch Dentals hygienists recommend having teeth cleaned for the holidays.
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health
BURN CALORIES
brandon daniel personal trainer All The Way Fit
W
e all know that the holiday season is a joyful time to spend with family and friends, but it can also be hectic and stressful. There are so many distractions that throw us out of our normal routine, not to mention all the snacks and temptations we try to avoid. Studies show that the average person will gain 7 to 10lbs from Thanksgiving to Christmas. So how can we avoid this from happening? Here are a few creative ways to burn calories during the holiday season. Park further away: When going out holiday shopping try parking your car farther away than normal. Those extra steps at each store will amount to a lot of extra calories burned over the long haul. Take the stairs: Skip the elevator and take the stairs
instead, you can burn anywhere from 10-15 calories.
Decorating your Christmas Tree: Most families have a tradition of decorating their Christmas Tree’s together. Spend 30 minutes putting up your favorite ornaments and you’ll burn about 85 calories. Preparing a feast for an hour: Tis the season to spend with
family and friends so be ready to cook. Preparing a feast for an hour can burn about 150 calories. Just make sure not to overdue it on the sweets.
Wrapping presents: For every 30 minutes you spend
wrapping presents you’ll burn about 60 calories.
Cleaning and organizing the house: We all have lots of
guests stopping by to say hello so it is essential that our homes are cleaned and organized. One hour of cleaning can burn anywhere from 150-180 calories. Not bad for a chore that needed to get done anyway.
Raking leaves: Most of us do not enjoying the hassle of
raking leaves but 30 minutes of this activity can burn 130 calories.
Playing catch: How fun is it to go out back and play some
catch with our children. The great thing is it actually burns a good amount of calories. 30 minutes can burn about 80 calories.
Flag Football: A one hour game of flag football can burn about 500 calories and its fun for the whole family to enjoy. Putting away groceries: Even something as simple as
putting away groceries can burn 13 calories in about five minutes There are many creative ways to burn calories during the holiday season. The main thing is to not stress out so much and enjoy the time with your loved ones. Make sure to get up, move and not be complacent. There are so many activities you can do if you are struggling making time to get your workouts in. So be creative and enjoy your holiday season.
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health
FEED THE SOUL
Shawn Monsen owner
Zen Spa
T
he time to make our holiday gift lists is here. Just the other day, I ran across a website — Wrap With Love — whose author was touting the value of giving gifts of real meaning, gifts that underscore a personal relationship. She says, “Instead of starting with what to get for a gift, think about why the person is important to you and how you want them to feel when they open your gift. After all, there are fewer things more rewarding in life than making someone you love feel special. Gifts that accomplish that have nothing to do with how much money was spent. What matters most is putting your heart into the act of giving.” Which got me thinking, this year, rather than giving the same ‘ol generic, mass-produced gifts, why not surprise your loved ones with gifts that feed the soul. Take a minute to think about their hobbies, upcoming plans and even their goals. Or, help them take care of themselves here and now with easy, affordable gifts that just feel good. Following are some gift ideas that do just that: MIND — FACIAL
It’s no secret that when we look good, we feel good. This winter treat a loved one to a relaxing facial to nourish and hydrate the skin and clear the mind. For a limited time, the estheticians at Zen Spa are offering a seasonal winter facial that incorporates the inherent benefits chocolate and mint. Infused with eucalyptus and peppermint and topped off with a chocolate sundae mask, this treatment is a skin softener, wrinkle defender and skin revitalizer. Soothing, wholesome ingredients like cocoa, coconut milk and honey are blended to boost your natural defenses against wrinkles and sagging. With CoQ10, a naturally-occurring antioxidant for cell growth and maintenance, ginseng extract, and powerhouse enzymes, this one-hour facial will leave your face feeling tight, smooth, and radiant, and your mind calm and refreshed. BODY — MASSAGE
Just an hour with a certified massage therapist can work wonders. Whether to maintain health, recover from a grueling workout or simply a chance to be pampered,
massage is a time to take stock and take care. With the hustle and bustle of the holidays, you may just want to keep this gift for yourself. With Zen Spa’s gift card offer, luckily you can. When you purchase five gifts cards, either in the store or online at zenroseville.com, you’ll receive a sixth card free. Zen Spa in Roseville offers high quality massage therapy and spa services by certified, experienced professionals. No contracts or membership fees — just affordable, consistent service. SPIRIT — YOGA
The staff at BODYHEAT Hot Pilates & Yoga understands the physical and mental benefits of yoga. Whether trying to cope with holiday stress — check out the CandleLight Class or drop a few holiday pounds — maybe Bootcamp, Barre or Kickboxing, the formats at BODYHEAT are designed to give you more energy and feeling good. This season, BODYHEAT offers an affordable 30-day pass good for unlimited classes. Stop in at the Rocklin location to pick up a gift card for the person in your life is ready to check it out. Or buy two and join them. For more information about Zen Spa, or to book an appointment call (916) 774-1500 or visit zenroseville.com. To learn more about the offerings at BODYHEAT Hot Pilates & Yoga call (916) 782-1012 or visit bodyheatyoga.com
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health
STRESS LESS T
he holidays are the most joyous time of year for many of us, but for others the season may be synonymous with stress.
It doesn’t have to be that way It’s important to be aware of the triggers that can prompt stress over the holidays and try to prevent it from happening in the first place. When we’re overwhelmed with meeting the demands and expectations of friends and family during the holidays, coping with stress, anxiety, depression or sadness becomes more difficult. It’s also important to recognize the difference between “holiday blues” and clinical depression. Holiday blues are short-lived and can result from a variety of factors such as the loss of a job, family conflict or a divorce. These events could be recent, may be associated with the arrival of the holidays or provoked by anxiety about seeing certain people for holiday celebrations. Some experience holiday blues in connection with Seasonal Affective Disorder, or SAD, a type of depression that’s related to changes in seasons. It is more common this time of year when there are fewer hours of sunlight due to the shorter days of fall and winter. There are effective ways to deal with the holiday blues. Consider these: • Be as active as possible. Exercise, go for walks, get out of the house. • Keep alcohol to a minimum • Spend more time with loved ones who are supportive • Volunteer in community activities • Try to avoid people who cause you stress • Learn to say no to events and activities that you know will be stressful • Get an early start on your holiday responsibilities • Realize that oftentimes, when the holidays end, the holiday blues go away, too
Chris Palkowski, MD physician-in-chief
Kaiser Permanente Roseville Medical Center
Clinical depression is a much more serious condition that can disrupt daily life. It can cause pain for the person suffering the condition and affect families and friends. Someone who is depressed might exhibit profound sadness, low energy, a lack of interest in activities, difficulty concentrating, nervousness, irritability and frustration about small things. It is a relatively common condition, but it should be taken seriously when it occurs. For example, someone who typically enjoys getting up early for a brisk walk before going to work, and suddenly loses interest in that daily routine, choosing to stay in bed and having difficulty getting out of bed and facing the day may be suffering from depression. Depression changes the day-to-day habits and functions of those who suffer from the condition, and significantly diminishes their ability to experience joy and pleasure. Acknowledge that the stresses of the holidays — the frantic preparations and gatherings, the pressure to connect with family and friends — can be triggers for depression. There are ways to beat it during the holidays: • Recognize that depression is a medical condition, and seek professional help • Get involved in activities with others • Think about the positive and practice “gratitude” for those things that are going well, and the supportive and loving relationships in your life • Spend time outdoors • Hang out with people who have a positive outlook on life • Keep a regular exercise, sleep and meal schedule Finally, don’t forget that the holiday season is just that, a season, and eventually it will pass. So make the most of this time by staying healthy and spending time with supportive friends and family. Happy holidays!
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dining
BREWERY HOLDS ITS GROUND local craft beer boom has been blessing and curse by andrew westrope
W
hen Kelly Rue opened Roseville Brewing Company in February 2012, craft beer was a niche market around Roseville and his was the only game in town. Three and a half years later, he’s competing with more than half a dozen breweries in South Placer, hoping to open a pub at some point and turning out about 400 barrels a year – almost twice the volume he started with. Rue was running clothing stores when he moved to Roseville in 2000, but he’d picked up an interest in the brewing business while working at a microbrew restaurant during his college years in Nebraska, and his affinity for it never left him. He was enticed by the brewing process, and once in Roseville he
teamed with Brett Ratcliff, still his head brewer, to create the job he really wanted. “I had been in corporate (work) for quite a while, and I have a family, and I wanted to have more of a community. I just love the community atmosphere around a brewery,” he said, talking over a pint in his industrial taproom on Derek Place. “Where we are, we get people that walk here from Diamond Oaks, from Kaseberg, and they just walk over here and we know them all… It’s like a little family in here. Of course we do distribution too, but my dream was to have a place that I could come and really enjoy just going to work.” At about 400 barrels a year, Rue’s company is still a relatively small operation, but with that he’s staked out a
Above, Megan Russell pulls a pint Monday before trivia night at Roseville Brewing Company’s taproom, an intimate neighborhood outlet in an industrial office on Derek Place. At right, Roseville Brewing Company owner Kelly Rue stands with vats that turn out roughly 400 barrels a year, almost twice the volume he started with in 2012. (Photos by Andrew Westrope)
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rOSeVILLe breWING cOmPANY 501 Derek Place, Roseville Mon-Fri 5-8 p.m. and Saturday 2-6 p.m. (916) 783-2337
place in the region. Today his beers are available on tap at Bar 101, Bunz & Co., California Pizza Kitchen, Country Club Saloon, Broderick Restaurant & Bar, Woodcreek Golf Course, both Boneshakers locations in Rocklin, Craft Beer Vault in Rocklin and Beach Hut Deli in Lincoln. Bottles are available at Total Wine in Roseville, Folsom and Sacramento, at Nugget in Roseville and West Sacramento, and Whole Foods in Roseville. Aside from bottling and distribution, Rue said his business has also grown through events, as Roseville Brewing Company serves thousands of people at HP’s employee parties and regularly provides refreshments for local companies and organizations at private and corporate parties, holidays, birthday parties, Oktoberfest events and food cook-offs, among many others. The company’s five flagship beers, which it bottles, have railroad-themed names — Big Engine Blackberry Wheat, Heavy Rail Pale Ale, Steam Horse Stout, Armstrong Amber and Spike Driver Double IPA — and it makes anywhere from six to 12 others on rotation. “We’re so small that we can experiment on a regular basis,” he said. “We put them on tap, see what people think and then they might become more mainstream. When we start bottling, that means we know that people like them.” In December, Rue plans to bring back a chocolate peppermint milk stout that had a popular trial run last Christmas, along with a new chocolate coffee stout this winter. Variety is an essential draw for his customers, but that means they’re interested in the competition, too. Rue said his was the second brewery to open in South Placer after Loomis Basin, but since then Boneshakers, Out of Bounds, Dragas, GoatHouse and Monk’s Cellar have also entered the game, not to mention others in Auburn. “There’s part of me that loves it, because we have things happening in Placer County, especially right now, where people are actually traveling here because there are a bunch of brewery tours being set up,” he said. “We have
a good eight breweries in this area, so it’s really nice to get in a limousine and go around to all the breweries. We have people actually setting up companies to do those tours, so that would only happen if there are enough breweries in one area.” On the other hand, Rue said, the proliferation of options for beer drinkers has meant their money is divided among more brands, especially on grocery store shelves, so he isn’t yet certain what the local craft-beer boom has done for his business. But he’s looking forward, hoping to build his own pub restaurant at some point in the next three years, a proper retail presence with food and more seating. “I’ve been looking around, and of course money is a huge thing, whether we have the money or not to open another business,” he said. “That’s kind of the goal.”
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dining
A FARM FRESH HOLIDAY
a farm-to-fork dinner starts at the farmer's market
FOOTHILL FArmerS’ mArKeT HOLIdAY meNU FIRST COURSE: Raw kale salad with roasted onions and walnuts COURSE TWO: Sweet potato-apple soup MAIN COURSE: Mandarin-glazed ham Whole roast chickens with caramelized mandarins and roasted carrots Mashed German butterball potatoes Sauteed cabbage with fresh ginger, apple and mandarin DESSERT: Pumpkin pie Spiced apple crostata Honey-yogurt sorbet
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RAW KALE SALAD WITH ROASTED ONIONS AND WALNUTS Serves 6; Recipe by Courtney McDonald Ingredients 2 bunches tender kale (any variety), stems removed, leaves torn into bite-size pieces and washed thoroughly 1 Tbsp fresh meyer lemon Juice 3 Tbsp. extra-virgin olive oil 1 large onion, any variety, sliced into ½ inch rings 1 tsp. fresh thyme leaves 2 cloves garlic, smashed 1/2 cup crumbled goat cheese (optional) 1/2 cup toasted and chopped walnuts salt and pepper, to taste Directions 1. Preheat oven to 400 degrees. 2. In a small baking dish, toss the onion with 1 Tbsp. olive oil, the thyme leaves and the garlic. Season with salt and pepper and roast until tender and beginning to caramelize – about 20 minutes. 3. Remove from the oven and set aside. 4. While onion is roasting, place the washed kale in a large mixing bowl. 5. Blot dry with paper towels and toss with the lemon juice and remaining olive oil. Season to taste with salt and pepper. 6. Let rest until onions are cooked. 7. Add the hot roasted onions to the kale. The kale will wilt slightly. 8. Transfer to a serving bowl and top salad with the crumbled goat cheese (if using) and walnuts. Serve immediately.
SWEET POTATO, BUTTERNUT SQUASH, LEEK AND APPLE SOUP Serves 6; Recipe by Courtney McDonald Ingredients 2 Tbsp. Extra-Virgin Olive Oil 1/4 cup unsalted butter 1 leek, green tops removed, washed well and sliced crosswise 1 lb. sweet potatoes, peeled and diced 1 small butternut squash, peeled and diced 2 tart apples (such as mutsu or Granny Smith), peeled and diced 3 cloves garlic, minced Salt and pepper, to taste 1/2 cup heavy cream (optional) Directions 1. In a large soup pot over medium flame, heat the olive oil and butter until butter is melted. 2. Add the leeks and garlic and cook, stirring occasionally, until leeks are soft and fragrant, about 12 minutes. 3. Add the sweet potatoes, squash and apples, season generously with salt and pepper, and add enough cold water to cover vegetables. 4. Bring the pot to a boil, then reduce to a simmer. Cook until all vegetables are very soft, about 30 minutes. 5. Puree soup in a blender in batches and return to the pot. 6. Adjust seasoning and add cream, if using. 7. Heat soup back to a simmer and serve. CONTINUED ON NEXT PAGE
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CONTINUED FROM PREVIOUS PAGE
WHOLE ROAST CHICKENS WITH CARAMELIZED MANDARINS AND ROASTED CARROTS Serves 6; Recipe by Courtney McDonald Ingredients 2 whole chickens (4-5 lbs.), trussed (optional) 1/2 cup olive oil 2 yellow onion, peeled and cut into 8 wedges 4 cloves garlic, peeled and smashed 2 bunches small carrots, washed and trimmed 3 mandarins, quartered Directions 1. Preheat oven to 400 degrees. 2. In a large roasting pan or 2 large cast-iron pans, toss the onion, garlic, carrots and mandarin with 2 Tbsp. olive oil. Season to taste with salt and pepper. 3. Pour the remaining olive oil over the chicken and rub or brush to coat all surfaces. Season generously with salt and pepper. 4. Place the whole chickens on top of the vegetables in the roasting pan and place in the preheated oven. 5. Roast, stirring the vegetables occasionally to prevent them from burning, for 1-1 ½ hours (or until internal temperature taken from the thigh of the chicken reaches 165). Skin should be dark brown and crispy. 6. Remove the pan from the oven. Remove the roasted chicken from the vegetables and allow to rest on a cutting board for at least 20 minutes before carving. Keep the vegetables in a warm place. 7. When chicken has rested, arrange the roasted vegetables on a small serving platter. 8. Carve the chicken to your liking and arrange pieces on top. Serve immediately.
SAUTEED CABBAGE WITH FRESH GINGER, APPLE AND MANDARIN Serves 6; Recipe by Courtney McDonald Ingredients 3 Tbsp. olive oil 2 cloves garlic, thinly sliced 1 bunch green onion or ½ red onion, thinly sliced 1 Tbsp minced fresh ginger 1 Tbsp minced fresh turmeric, or ½ tsp dried turmeric (optional) 1 head green or Savoy cabbage, thinly sliced 2 green apples, thinly sliced 4 mandarins, segmented Salt and pepper, to taste Directions 1. In a large skillet or wok, heat the olive oil. 2. Add the garlic, onion, ginger and turmeric, if using. 3. Cook over medium heat, stirring occasionally until onion is soft and fragrant, about 5 minutes. 4. Increase the heat to high and add the sliced cabbage and apple, season to taste with salt and pepper. 5. Cook, tossing or stirring, until cabbage has softened slightly – another 4-5 minutes. 6. Remove from heat, adjust seasoning if necessary, and gently toss in the mandarin segments. Serve immediately.
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SPICED APPLE CROSTATA Serves 6; Recipe by Courtney McDonald Ingredients
FOR THE PASTRY DOUGH 2 cups flour 1/2 tsp. salt 1/2 tsp orange zest 3 sticks (1 ½ cups) unsalted butter, diced and chilled 1/3-1/2 cup heavy cream, cold FOR THE FILLING 3 large tart, firm apples, peeled, cored and sliced 1/4 cup sugar pinch of salt 1/2 tsp cinnamon 1/8 tsp. ground cloves zest of 1 meyer lemon Directions
1. In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces. 2. Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. 3. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press into a flat circle and refrigerate at least 20 minutes, covered. 4. Preheat oven to 425 F. 5. Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking
sheet with the parchment still underneath and refrigerate another 30 minutes. 6. In a small mixing bowl, mix the apples with the sugar, salt, spices and lemon zest. 7. When the pastry dough has finished resting, spoon the apple mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. 8. Gently fold the edges of the dough over the cherry mixture to contain the filling. 9. Bake the crostata in the preheated oven until crust is evenly browned and the filling is bubbling, about 30-45 minutes. Let cool to room temperature until ready to serve 10. Cut the crostata into 6-8 slices, divide among serving plates, and top with a scoop of honey yogurt sorbet. Serve immediately! HONEY YOGURT SORBET Makes 1 Quart Ingredients 2 cups St. Benoit whole milk yogurt 1 Tbsp. vodka (optional; to prevent hard freezing) 1/4 cup local honey 1½ cups heavy cream 1/2 cup sugar Directions 1. In a medium mixing bowl, whisk together the yogurt, vodka (if using) and honey. 2. In a medium saucepot, bring 1 cup of the cream and the sugar to a boil. 3. Quickly remove from the heat and whisk in the remaining ½ cup of cream. 4. In a slow stream, whisk the warm cream into the yogurt mixture until smooth. 5. Refrigerate mixture overnight to chill, the freeze in an ice cream maker according to manufacturer’s instructions.
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THE SPIRIT OF KONA COFFEE Area roasters talk island history By Jim Schuett
E
ach year the Kona people hold a cultural festival to celebrate their history, heritage and, of course, Kona Coffee. This annual festival is the foundation for the yearly Kona Coffee Cupping Competition, which samples the region’s finest offerings from top coffee farms. For two days these elite beans are roasted, ground and brewed only to be slurped up in the unique tasting method known as “cupping”. Kona’s coffee history is rich and involved, starting over 100 years ago with the first generation of immigrants, mostly Japanese, working on five acre parcels for a sustainable existence. What they found was that the unique conditions in Kona, with fresh volcanic soil and perfect greenhouse type weather, created a very flavorful crop. Extreme diligence and a strong work ethic allowed them to establish a reputation that stood for quality and great taste. The next generation focused on ways to make coffee farming easier and more profitable. In the search for more efficient methods and a consistent relationship with world coffee buyers, Kona farmers developed techniques that set them apart from the rest of the world. They turned Kona Coffee into a legendary name. The future generations found difficulties with many facets of coffee farming, from locating good labor to avoiding shady business practices that threatened to tarnish their name. But with struggles come opportunities to excel. Like their forefathers, the farmers banded together and worked through the tough times, creating even stricter standards and higher levels of quality. Once again Kona Coffee found itself the global leader among all coffee varieties. Today’s current generation of Kona farmers are watching as the world gets smaller and smaller. New challenges rise to the surface with plant-killing pests like the root devouring Nematode or the Coffee Cherry Bore Beetle, which can decimate entire crops. Older
generations are selling family farms and newer farmers are coming in with emerging ideas. The whole industry is in a state of change. The one constant that remains is the high quality of Kona Coffee. San Francisco Bay Coffee knows this first hand. It has been buying Kona Coffee directly from Kona farmers for over 20 years. In 2014 the company became Kona farmers themselves. Based in Lincoln, Ca., it owns coffee farms and mills across the world, including Panama, Mexico, Rwanda and now Kona. This year it harvested its first full Kona crop and has built a coffee mill on that site to process its own coffee. San Francisco Bay Coffee submitted its first crop to the annual cupping competition to see where it stacked up. The Crown division the company entered contains the “biggest and best” coffee farms on the island. It took 3rd place. It says in the true spirit of Kona coffee farmers it is always looking to improve and overcome.
Courtesy photos.
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dining
MINI MUFFINS
paula hendricks nutritionist Hendricks for Health
cinnamon spice walnut mini muffins
A
tasty high-protein, anytime snack rich in fiber and lower in carbohydrates. I like to make them in mini muffin tins and keep them in the freezer so I won’t eat them all at once! For the almond meal and wheat bran, I use Bob’s Red Mill brand. Replace those super-sized, high sugar sweets and enjoy these during the holidays with a dab of butter. Recipe adapted from The Eades Low Carb Comfort Foods Cookbook. Recipe makes 36 muffins. INGREDIENTS 12 oz organic light cream cheese, soft 5 whole eggs, high quality omega-3 rich 1/4 cup organic honey or coconut sugar (you can also use 1/4-1/2 cup sugar substitute if you like) 2 tsps vanilla 1 1/2 cups almond meal 1 cup unprocessed wheat bran 1 tsp baking powder 2 tsps ground cinnamon 1 tsp of your choice of seasonings (pumpkin pie spice, ginger, cardamom, nutmeg) 1 cup chopped walnuts (or any other nut, or combo with ground flax or chia seeds) DIRECTIONS: 1. Preheat oven to 325 degrees. 2. Put cream cheese and two eggs in the bowl of an electric mixer and beat until smooth. 3. Add the remaining eggs, one at a time, beating briefly after each. 4. On slow speed, stir in the rest of the ingredients except the walnuts. 5. When mixture is well blended, stir in the walnuts. 6. Lightly grease three mini muffin pans (hold 12 each) 7. Fill almost to the top. They will rise only slightly and brown lightly 8. Bake muffins for about 18-20 minutes. By Paula Hendricks, Certified Nutrition and Wellness Consultant at Hendricks For Health (916)773-1191
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entertainment
TOWER THEATRE TURNS 75 D
owntown Roseville held a major celebration Saturday, Nov. 7 for the 75th anniversary of the Tower Theatre. The event also doubled as a moment to recognize Roseville’s men and women in uniform as Veteran’s Day approached. Special guests at the event were veterans of the famed Tuskegee Airmen, including airman, chapter historian and keynote speaker Aubrey Matthews, along with vets James Harris and Alvin Thomas. The Tuskegee Airmen came to renown during World War II, a period when the Tower Theatre was Roseville’s main conduit for information on the global battle via war reels. The Tuskegee Airmen were the first African American fighter pilots in the U.S. Air Force. The celebration event also featured the Roseville High School Band, Roseville Library historian Christopher Webber, the American Legion Color Guard Post 169 and musicians Dani Joy and the Boys. Event goers were able to watch the Tower play the first films to ever light its big screen, a 1940 Porky Pig cartoon and Lucille Ball’s musical comedy, “Too Many Girls.”
Center, American Legion Color Guard Captain Robert Bartholomew and member Phil Jordon. Roseville Mayor Carol Garcia speaks to the audience at the Tower Theatre 75th anniversary. Aubrey Matthews of the famous Tuskegee Airmen. (Photos by Matthew Whitley)
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Below, The Tower Theatre’s marquee was fully lit to herald its anniversary celebration and showing of the film “Too Many Girls.” Left, members of Roseville’s Red Hat Honeys were part of ringing in the Tower’s birthday. From left, Rachel Dupuy, Carol Froman, Kip McGrath, Wilma Epperle and Marilyn Revel.
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entertainment
PRODIGAL MUSIC SONS RETURN Roseville's BABE comes home for the holidays By Lillie Apostolos
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he boys of BABE, a band originally from Roseville, recently came home from Hollywood for a special Christmas time performance in the area at Harlow’s in Sacramento. “It is music we can all stand behind and really get into,” lead singer Derek Thomas said of the band’s progress. “It’s cool that our audience reflects that. We feel the love and support from Sacramento and Roseville. It’s awesome when we can come home.” BABE’s homecoming performance resonated with local fans, partly because of its deep-rooted connections to the area as well as the feel good vibes it’s known for. BABE’s back story involves its members being Woodcreek High School buddies whose music has grown through different stages. “We met up during the summer of 2014 to create our first single, ‘Make it Real,’” recalled drummer and vocalist Nolan Le Vine. “So, BABE has been together a little over a year now. The remix came out a couple months later, and then we decided to focus on BABE full-time.” Dedication has paid off for the group, allowing them to perform at colleges and club venues across California. They have also been showcased on different websites such as We Found New Music, and recently rocked Sacramento’s very own music festival, TBD. These Roseville-grown gents croon audiences as their jazzy rock-n-roll colors smoothly roll out of thumping speakers.
BABE’s sound is as unique as the energy at its shows. “We listen to a lot of oldies,” said Trevor Sutton, BABE’s bass player. Guitarist and vocalist Sam Plecker agreed. “Our music is honest and inspired by older music,” he explained. “It’s current. We realize that the best way to achieve a current sound is to be different while looking back to see how people have done it over time.” Most fans find BABE’s music rare, innovative and nostalgic all at the same time. Its members have also been applauded for the sense of legitimacy in the lyrics that float smoothly over their rock-n-roll approach. While playing in Hollywood venues is exciting, BABE’s recent date at Harlow’s was meant to be a night of bringing good jams back to the familiar faces they grew up with. For music lovers who hadn’t seen them perform yet, it was a chance to see four young musicians from Roseville who critics say are on the rise. For more information about the band and their upcoming shows, be sure to check out their website: babetheband.com
Top right, Originally from Roseville, the members of BABE are Derek Thomas, Sam Plecker, Trevor Sutton and Nolan Le Vine. Center, BABE tries to make its promotional art as thought-provoking as its music. (courtesy photos)
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sports
TIGERS INK LETTERS OF INTENT
Three roseville high school students sign to noteworthy programs by steven wilson
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efore Roseville High senior Andrew Hansen can follow his grandmother’s footsteps and join the FBI, the right-handed pitcher will make the most of his athletic career as he moves to the collegiate level. Hansen, who was one of just a few juniors to see significant time on the mound for the Tigers last year, helped the Roseville baseball program claim a CVC championship and a CIF Sac-Joaquin Division II title in 2015. On Thursday last week, he inked his signature to join St. Mary’s College in Moraga, where he will battle to be part of the Gaels starting pitching rotation and hopefully take the next step in his career off the field. “I know I want to major in criminal justice, and I’d eventually like to join the FBI,” Hansen said at the ceremony. “My grandmother was an FBI agent for 30-something
years, so I guess you could say I have an in. She always had the best stories, and that’s what really interests me.” Last year, Hansen was second in the rotation for Roseville behind Adam Erickson. But the notoriety and attention he got from the section championships helped him earn a spot on a nearby competitive travel ball team, which in turn led to the scholarship. “I had a tryout for the NorCal BlueJays and they saw me work out at Folsom Lake College one day,” Hansen admitted. “They saw me and then Coach (Lance) Fischer has been a big help reaching out to them.” “Their coaching staff was amazing to work with, and I just fell in love with the school. It’s a Division I program, so that was a big draw for me. That’s been my goal since day one, to get to a DI program and play baseball.”
A trio of Tigers signed their NLIs last Thursday at Roseville High as Alyson Manzo (left), Andrew Hansen (middle) and Toni Whipkey (right) inked their signatures to join big-time programs. (photos by Steven Wilson)
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The Tigers honored another senior who will be joining a Division I program as Alyson Manzo signed her NLI to join the softball program at the University of Arkansas. “When I visited the program, it felt like I was at home,” Manzo admitted. “It didn’t feel like I was all the way in Arkansas. Everybody is really nice and they really treated me like family. Plus, they have a new coaching staff there, so I’m excited to see what we can do.” While at Roseville, Manzo registered a career batting average of .420 thanks to 109 hits in 260 at-bats. She also earned All-League honors in both the CVC (2015) and SFL (2014-2013) and was named the MVP for the Roseville team last season. “This Roseville program is really competitive and we really push each other to be better,” Manzo said. Manzo’s teammate, Toni Whipkey, will also continue her softball career at the collegiate level as she will join Simpson University’s program next fall. “It just feel so great to know that I have a home to go to right after high school and that I can continue my career,” Whipkey confessed. “It’s like all the pressure was lifted off my shoulders.” As a junior last season, Whipkey was awarded the Offensive Player of the Year award for the Tigers softball team. But she also earned the Tiger award as part of the basketball team. Despite only being 5-foot-8, Whipkey is a presence in the paint for the Tigers as a center, and her entire team showed up to her signing day ceremony to show their support. “It’s really inspiring to see Toni be able to play basketball with us, but still be able to sign with a school that she really wanted to go to for softball,” Whipkey’s basketball teammate Isabella Bautista said. “I’m really happy for her, because I know it takes a lot of work.” Whipkey finished her junior season at Roseville with five homers, 20 hits, 18 RBIs and a .377 batting average. She joins a Red Hawks program that went 36-17 last year and brought home a National Christian College Athletic Association (NCCAA) Softball World Series title. “The girls on the team work really hard and I love their competitiveness,” Whipkey added. “Plus, I love the small campus. I feel like I learn better when I’m one-on-one with the teacher, and Simpson’s ratio is 1-to-15 or 1-to-17, so
getting to know my teachers is going to be really helpful for me.” With all three commits signing their letters of intent, each can return to their programs as they attack the 2016 season with renewed vigor and a clear destination in the fall.
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sports
PARTNERING UP Sugar Bowl and Woodward Tahoe join forces for season pass
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ugar Bowl Resort and Woodward Tahoe have partnered up on a 2015-16 season pass that offers unrestricted access to both sporting havens.
One of Lake Tahoe’s most talked-about ski resorts, Sugar Bowl Resort features 13 lifts, four mountain peaks and the most annual snowfall in the lake basin. It also boasts “nearly endless” backcountry access. Woodward Tahoe bills itself as a world-class freestyle training center, offering trampolines, foampits, an indoor skate park, a pump track and launch pads for parkskis and parkboards. Sugar Bowl and Woodward Tahoe are located within a 10-minute drive of one another on Donner Summit. Representatives for the two activity centers said the new duel Sugar Bowl-Woodward season pass will allow skiers and snowboarders to spend the day plowing through steep powder before ending the day skateboarding,
biking or training on Woodward’s trampolines. Pass-holders opting to include “Royal Gorge” can also cross country ski at North America’s largest cross country ski resort, which offers 200 kilometers of trails across 6,000 acres of terrain. The Sugar Bowl-Woodward Tahoe combo season pass is priced at $729 for adults, $579 for young adults and seniors, and $439 for children and super seniors. The pass with the “Royal Gorge” attached is $849 for adults, $659 for young adults and seniors, and $439 for children and super seniors. Representatives for both resorts said these prices represent a 20 percent discount on the overall combined value. Both resorts also stressed that combo season pass-holders still receive the added benefits of four tickets to Squaw Valley-Alpine Meadows and free skiing at Sun Valley and Grand Targhee, in cases where tickets are booked in conjunction with lodging. For more information on the combo pass, visit sugarbowl.com/ seasonpass.
Courtesy photos
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travel
WEALTH, IN BEAUTY AND HISTORY An impoverished nation keeps the world's treasures by Andrew Westrope
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t the foot of the world’s most famous citadel, which is capped by a Doric temple of Pentelic marble and peerless ingenuity, is an urban jungle of anonymous apartments, shops, restaurants and offices. Little orange rooftops and boxy white buildings overlap each other as far as the eye can see, a dense grid of pedestrian life skirting the pinnacle of Western antiquity. The contrast of modern-day Athens with its mythical Acropolis was almost dispiriting when I first saw it, as if someone had erected a suburban living room around the Mona Lisa. If this is one of history’s most hallowed cities, I thought — where Socrates and Plato founded new principles of reason and ethics, Aristotle composed treatises of human knowledge, Euclid and Pythagorus studied mathematics, the first Olympic Games inspired international competition, and both Western civilization and democracy, arguably, were born — age hasn’t been kind to it. And perhaps it hasn’t, but as a traveler I needn’t have worried that one of the oldest societies in the world had lost its luster. Two weeks in the Hellenic Republic are at
once overwhelming and grossly insufficient for seeing its treasures, both modern and ancient, but they’re enough to remind one why, beyond today’s headlines, the world cares so much about this relatively little country of 11 million people. That is to say, two weeks did not teach me anything meaningful or scientific about Greece’s economy. I left with no on-the-ground account of the lending crisis, or anecdotes about the finer points (or even the broader points) of reduced public spending and aggregate demand, or the failure of export earnings and European rescue packages to recapitalize the Greek banking sector. These words make my eyes cross, and frankly have little to do with the average traveler’s experience. Both currency and credit cards are perfectly acceptable in most places, and the ATMs work fine. No, my odyssey through Homer’s homeland was a lesson in perspective that started on the streets of old Attica with expectation and skepticism, and ended there with an urge to return.
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ANCIENT ISLES
Most people will fly in and out of Greece through Athens, and reserving that city for the last few days of your trip is one way to ensure that no travel hiccups, like a delayed ferry or a missed train, will cause you to miss your flight home. The nearby port city of Piraeus, most guides will tell you, is missable — it looks best from far away, at sea — but it’s a good place to cast off. The dozens of ferries and cruise ships in its harbor take passengers almost anywhere in the Aegean Sea they would like to go, and sailing through the Greek archipelago makes for a scenic introduction. The steep-sloping islands and fabled candy-blue color of those waters are a transporting sight, and they set the stage for what feels, at times, like a journey to another era. One can’t help thinking, aside from the occasional cruise ship on the horizon, that this was once Homer’s view, and these were Plato’s beaches. It’s a surreal and recurring sensation in that part of the world, traveling with the contemporary comforts of bottled water and wifi while surveying the azure Aegean almost exactly as it looked to Xerxes’ invading fleet 2,500 years ago. One remembers we’re footnotes on the same timeline. Of the literally hundreds of inhabited islands and islets in the archipelago, perhaps the most well-known to travelers is Santorini, a volcanic cluster about 120 miles southeast of the mainland. To say it looks like a postcard would be banal — one recognizes its white-washed villages, spilling over peaks and bluffs with blue-domed roofs and zig-zagging walkways, from almost any Greek travel literature in the world. Accommodations are pricey but among the best
the country has to offer; in the capital of Fira and neighboring Firostefani, private villas built into cliffs like caves have open-air patios and front-door access to paved paths traversing the towns, with hundreds of shops and restaurants on one side and a breathtaking view of the island’s vast, deep lagoon on the other. At the northern tip of the main island, Santorini’s oldest settlement, Oia, sees some of the most spectacular sunsets in the Mediterranean region. Buses and taxis are most practical for day trips in and out of these towns, mostly for scenery and history. Less than an hour’s bus ride from Fira, tourists flock to the Mars-like Red Beach, which is cupped by a massive rust-colored cliff, and an archaeological excavation site called Akrotiri offers a walking tour of a Minoan Bronze Age settlement that predates civilization in ancient Egypt. Another day trip, by ferry, will give able-bodied visitors a chance to climb what remains of the volcano that wiped the Minoans off the map about 3,700 years ago and may have inspired the legend of Atlantis. CRETE, A TRUE ISLAND
Two hours south of Santorini by ferry, Greece’s largest and most populous island is almost a nation unto itself, a remote and untamed territory of mountains and beaches with its own cultural history far older than the Parthenon in Athens. Set at a nautical crossroads of Europe, Asia and Africa, Crete’s size and central location in the Mediterranean Sea have made it not only an invaluable trade stop for several millennia but a target for invaders: in the past CONTINUED ON NEXT PAGE
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2,000 years, the island has endured Roman, Venetian, Turkish and Nazi occupations, having only just unified with Greece in 1913. Very little remains of its first human settlement from the Paleolithic age some 130,000 years ago, but relics from the ancient Minoan society, thought to be Europe’s first advanced civilization, are visible and open to tourists. Chief among these is Knossos, estimated to be Europe’s oldest city, the palace of which is a popular tour site with visible and beautifully restored frescoes, pottery and chambers that inspired the myth of Theseus and the Minotaur in the labyrinth. Renting a car is the most practical way to see Crete, and for all the treachery of its narrow roads as they cut through green fields and mountain ranges — not for the anxious or inexperienced driver — they’re the only way across much of the island’s wild landscape. Miles upon miles of craggy, sloping limestone and patches of farmland stretch between harbor towns big and small, occupied by the occasional Venetian castle or 16th-century monastery. Many of those, too, are open to tourists, absent the tacky modern signage and gift shops one tends to find at historical sites in the states. One could spend weeks exploring Crete’s countryside and exotic ruins, but in five days I had time for only two of its cities: the first was Plakias, a quiet Mediterranean village on the south coast, and the second was Chania, the island’s second-largest city and notoriously beautiful harbor in the north.
Crete boasts some of the most stunning beaches in Europe, mercifully uncrowded by virtue of being so remote, and a few are accessible from these cities. Less than a half hour’s drive from Plakias is Preveli Beach, a belt of sand sheltered by cliffs and backed by a river that snakes through a canyon into a small lagoon by the beach, feeding a forest of palm trees before emptying into the sea. From Chania, it’s an hour’s drive to a ferry that sails daily to the famous Balos lagoon, an enormous pool of warm, shallow water on white sand enclosed by Cape Tigani in the north. Crete is also known for its food, and you’d be hard-pressed to find a bad meal there, or a venue that doesn’t rely on outdoor seating. Chania’s harbor in Old Town is lined with dozens of boutique outlets and open-air restaurants, and though the best of them are a block or two further inland, Americans especially are spoiled for choice. Foregoing preservatives and mass production, Cretan cuisine is universally fresh, with generous portions and rich, traditional ingredients — cheeses, tomatoes, olives, onions, local lamb and pork, indigenous herbs and vegetables, and more than a little of the island’s recognizably superior olive oil. Prices range from moderate to almost criminally low — a plate that would cost $30 in the states would be half as many Euro on Crete, and taste twice as good — and the Greeks eat late, on Crete and elsewhere. Rush hour for dinner starts around 9 p.m. or so and lasts until at least midnight, so there’s no call to hurry. Greeks respect the theater of food and the fact that it’s worth taking time for,
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and waiters won’t hand you a check until you ask. Service isn’t slow, but you’ll miss complimentary courses if you try to check out early. In two weeks, I could count on one hand how many meals did not end with a free plate of whatever the chef had prepared for dessert that day. A CITY OF TWO WORLDS
More than most, Greece will always be a nation with a foot in two worlds – the ancient and the modern. Nowhere is that tension more clear than in Athens, a city mired in poverty and debt while paying considerable expense to preserve its antiquities for ever, and everyone. Case in point: Greece reportedly spent close to $200 million on the new Acropolis Museum, which opened in 2009 as a repository and exhibitor of artifacts from the citadel that looms over it. Anyone who has actually seen the facility would not complain; the building itself is a work of art, inventively designed and gorgeous, a three-story showroom of concrete and glass worthy of its sculptures and relics, with a full panoramic view of the Acropolis out its windows. There are more than a dozen other museums in the city with priceless collections worth seeing, but the Acropolis Museum is a must. Within walking distance is the citadel itself, now open to tourists since its antiques are safely stored. This hill and the temple that crowns it, the Parthenon, are the most essential sights in Athens if not all of Greece. That said, it’s best to see them as soon as the gates open in the morning and not an hour later, because crowds arriving by bus and ferry turn the site into an anthill in minutes, forming a line several blocks long around the base. And because standing before the iconic Parthenon is an almost religious experience, one appreciates it especially in solitude, or near solitude. As the museum will tell you, the Parthenon, perfect as it is, was designed around 440 B.C. with precise irregularities in mind: pillars that bow imperceptibly inward, slightly enlarged corner columns and no completely straight lines, giving its overall geometric structure an organic rhythm and flow. Archeologists have found that if those bowed pillars rose indefinitely, they would converge almost exactly a mile above the center of the structure. It’s a poetic touch for a monument that was meant to symbolize, among other things, human potential and ambition – that for the first time in history, a civilization’s artistic, cultural and philosophical qualities had peaked CONTINUED ON NEXT PAGE
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in the same era. The temple’s 34-foot columns and enormous friezes, glowing in pale morning light as they did for Pericles more than two millennia ago, command awe and silence. But for all its antiquities Athens is not a mausoleum, and anyone looking for entertainment, shopping and nightlife can find it there too. Not far from the Acropolis, flea market neighborhoods like the Monastiraki and the Plaka form a massive grid of boutique clothing stores, leather vendors, souvenir and specialty shops, interspersed with restaurants and tavernas open all hours of the day and night. The people are warm and easygoing, like the weather, and accustomed to tourists. I was touched to find their national pride intact too, in spite of recent events, and more unified than tribal in their attitudes toward each other. In conversation I heard none of the humble self-deprecations we Americans often fall back on when talking to foreigners about our politicians or other sources of international embarrassment – guns, Donald Trump, et cetera. (I mention these because, sure enough,
I was asked.) No, they seemed to resist cynicism about their identity, being critical of Greece’s current politicians without associating them too much with the Republic itself; with the abiding stature of their ancestors’ homeland. A young man on a train told me Greece is still the greatest country in the world, and he meant it. Having seen even a little of Greece in its remaining glory, my memory returns to the image of the Parthenon towering above the clutter of contemporary Athens. On the one hand there’s something of a metaphor in it, reflecting the apparent incongruity of the Greeks, who taught the world how to think about life’s biggest questions but are now struggling with issues as mundane as economics. But on the other hand, I wonder at its survival. Will our own democracy look as good when it’s 2,500 years old? Because Greece’s history is our history — human history — and locked in its marbles are ideas that still live, ideas of humanism and ambition. Greece’s people have endured volcanoes, earthquakes, wars and bankruptcy with pride in their history and faith in the future intact. In them — in us all, Aristotle would hold — the elemental human spirit remains alive and manifest.
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What you need to know about selecting your next floor covering. By Donnie Gupton Precision Flooring is celebrating its 30th year of business and has been a leader in helping homeowners find the flooring solution that best suits their needs. With our years of experience we have learned a thing or two and below we will share some of that with you. 1. Lifestyle is most important – There are thousands of flooring options, some better than others. How you and your family live on the floor will be a major factor on which floor you select. There is no perfect floor but being educated and having expectations set properly is a huge key to the overall experience. Dogs and kids add a lot of traffic and will require a more durable floor. Families that take their shoes off before entering their home experience longer last flooring. A single individual might be able to make any floor work with their lifestyle. It’s pretty simple the more the traffic that faster the floor wears. Make sure you know all the preventive maintenance tips. 2. Hardwood still rules – Hardwood flooring is still king of the industry. Hardwood flooring is very durable but there is a lot to know. Should I buy solid or engineered? Is engineered hardwood real hardwood? What species of wood is right for me? Is hardness of the wood everything? What types of finishes are available? What types of textures should I consider for my family and home? All of these are great questions and there are a ton more to know. The trends in the hardwood world are always changing. Here are a few of the top trends. Wider is better. A lot of wide plank flooring is on the market today. Board length is becoming more important and the lengths keep getting longer. Consumers are more ok with natural characteristics of hardwood than ever before. Knots and mineral streaks are now a thing of beauty. Matte finishes are being purchased more and more. The lower the sheen the less imperfection you see. Knowing all your options and being educated about hardwood is extremely important before purchase. Not all options are good for every lifestyle and can leave you unhappy if you don’t know what you are buying.
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3. Carpet is getting softer – Carpet is carpet, but now carpet manufacturers are seeing how soft they can make them. With nylon fibers like Stainmaster Tru soft and Tactesse Nylon you have plenty of comfortable options. Even your low pile carpets feel softer to the touch.
Just like every other part of the industry, durability and longevity is always at the premium. Carpet has made great strides with these characteristics as well. Solution died nylons are making carpets more stain resistant than ever. 4. Is that Laminate? Laminate is one of the more durable flooring options you can put in your home. You need to make sure you know the AC rating on your laminate so you have an idea of durability. As durable as it is, laminate is not a lifetime product and it is not easy to repair at all. The new designs available are incredible now, as it is becoming more and more difficult to tell the difference between hardwood and premium laminates. The best laminates have the least pattern repeat from box to box. Formaldehyde is a dangerous compound to bring in to your home and laminates are notorious for having a high count of formaldehyde. As a consumer, make sure you are buying CARB compliant laminate. 5. Luxury Vinyl is the new player in town. Vinyl flooring has always been a great product for the home, it is one of the most moisture resistant floors that you can buy. Until a few years ago vinyl tiles and planks did not exist in the residential market because of vinyl’s natural tendency to shrink. With new technologies this no longer a concern. The vinyl tiles and planks are some of the best looking alternative flooring options on the market. The luxury vinyl tiles are warmer underfoot, softer, quieter and easier to install than stone or ceramic tiles. The planks provide a nice hardwood look and the visuals continue to improve. Like hardwood you will see a lot of wide plank options. You get the look of wood with the moisture resistance of vinyl. 6. Is this all we know? There are a ton of flooring options out there. This is just scratching the surface of information available. Precision Flooring offers hardwood, carpet, laminate, vinyl, cork, bamboo, rubber and water proof products. Our consultants are equipped with specialized knowledge on how to select the best flooring for your home & lifestyle. You can access this information by: Calling 916-235-7542 • Visiting our showroom at 8789 Auburn Folsom Road Granite Bay, CA 95746 www.prefloors.com/granitebay
8789 Auburn Folsom Road, Granite Bay 916.235.7542 | www.prefloors.com
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Calendar of events
DECEMBER dec
5
A Charlie Brown Christmas
RTAA invites you to return for their annual Christmas tradition! The classic animated television special, A Charlie Brown Christmas, comes to life in this faithful adaptation where Charlie Brown, Snoopy and the other Peanuts grapple with the real meaning of Christmas.
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When Charlie Brown complains about the overwhelming materialism he sees among everyone during the Christmas season, Lucy suggests that he become director of the school Christmas pageant. Charlie Brown accepts, but this proves to be a frustrating endeavor. When an attempt to restore the proper holiday spirit with a forlorn little Christmas fir tree fails, he needs Linus’ help to learn what the real meaning of Christmas is. Where: The Historic Roseville Theatre, 241 Vernon St, Roseville When: Saturdays 11 a.m. and 2 p.m. Dec. 5-19 Cost: $8 at brownpapertickets.com or $10 at the door Info: rosevilletheatreartsacademy.com or (916)-772-2777
the nutcracker
Ballet has captivated audiences around the globe for hundreds of years, entrancing children with the fantasy, and holding adults in awe at the grace and strength of the dancers. A wonderful story comes to life on stage, so complete and so believable that audiences are transported to another time and place entirely, all without a single word being spoken. The language of ballet is the movement itself — Storytelling through the art of dance. Where: Placer High Theater, 275 Orange St., Auburn When: Dec. 5-13 Info: placertheatreballet.org or (916) 630-7820
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PRESCHOOL PLANET PROTECTORS
Inspire your child to be a future Planet Protector. Drop in to learn more about water efficiency. Created specifically with preschoolers in mind, this program offers engaging and age appropriate activities introducing ways to care for the environment. Where: Roseville Utility Exploration Center, 1501 Pleasant Grove Blvd., Roseville When: 10 a.m. – noon Cost: Free Info: (916) 746-155
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Santa in the park
The Roseville Coalition of Neighborhood Associations (RCONA) invites you to attend SANTA IN THE PARK. See Santa’s arrival on a Roseville Fire Truck at 1:30 p.m. Cookies, punch, live entertainment, and crafts-all free. Take a ride on the Santa Express Train (until 4 pm) Live entertainment provided by: Vencil Brown Glee Club Gold Country Irish Dance Boosters O’Sullivan’s Academy of Irish Dance Roseville Theatre Arts Academy Elsa and Anna from the “Frozen Movie” will be on hand to sign autographs and pose for pictures We will be collecting non-perishable canned food for Placer Food Bank Brought to you by RCONA-RCONA.org
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GALLERIA AT ROSEVILLE ON ICE
Holiday ice rink. Please check the website for dates, times and prices. Promotional events. Where: 111 Galleria Blvd, Roseville Info: galleriaatrosevilleonice.com or (916) 668-5810 Friday Night Tunes by B92.5 5-9 p.m. Dec. 4 Friday Night Tunes by Jack FM 5-9 p.m. Dec. 11
Where: Roseville Sports Center at Mahany Park, 1545 Pleasant Grove Blvd, Roseville When: 1-5 p.m. Info: rcona.org
Sleep Train Foster Kids™ Toy Drive with appearance by V101.1’s Pacey Williams Donate a toy to Sleep Train Foster Kids™ and get 50 percent off your skate admission Noon – 4 p.m. Dec. 12
pictures with santa
Friday Night Tunes by V101.1 5-9 p.m. Dec. 18
$15 donation, includes one picture and a disk with all pictures. Proceeds go to Guide Dogs for the Blind. Bring your dog, cat, bunny, kids, extended family, etc. Where: Pet food express in the Fountains at Roseville, 1009 Galleria Blvd., Roseville When: 10 a.m. – 5 p.m. through Jan. 18 Cost: Free Info: (916) 746-155
6365 Douglas Blvd. Granite Bay, CA 95746 (916) 791-4661• lcrchurch.org REV. DON HAVEN, LEAD PASTOR REV. RALPHSUPPER, FAMILY LIFE PASTOR Service Times: 8am & 11am Traditional Worship 9:30am Contemporary Worship Christmas Eve Services: Family with Children 4pm Candlelite Services 6pm, 8pm & 10pm
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Roseville Magazine Dec_15.indd 58
Acr
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Roseville Magazine Dec_15.indd 59
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Roseville 5761 Five Star Boulevard Roseville, Ca 95678 (916) 784-2427
Roseville Magazine Dec_15.indd 60
Folsom 850 E. Bidwell Street Suite110 Folsom, Ca 95630 (916) 817-6950
12/1/15 6:11 PM