Enjoy Magazine: Northern California Living — June 2021

NORTHERN CALIFORNIA

JUNE 2021

ISSUE 177

SUMMER VIBES fun in the sun

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Enjoy the magazine It’s on the house

RESIDENTIAL REAL ESTATE LENDING

Jumbo loans.

Cash out.

Low rates.

Loans up to $20,000,000

Historically low rates make it a great time to make your next real estate move. We make it even better with cash-out refinancing opportunities at competitive rates for your Jumbo Mortgages. Whether it’s your primary residence, a second home or investment property, we’ll be with you every step of the way, with custom solutions for your unique real estate needs. Call us today!

Jumbo Cash-out Refinancing

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Refinance to a lower rate and take out cash for improvements or other financial goals.

Primary residence, second homes, and investment homes. For purchases or refinancing.

Fixed and adjustable rate options available.

Ron Sparrow

Vice President, Mortgage Loan Manager NMLS #1180045 949.527.3858 Ron_Sparrow@mechanicsbank.com MechanicsBank.com

All home lending products are subject to credit and property approval. Rates, program terms and conditions are subject to change without notice. Other restrictions and limitations may apply. Mortgage loan rates and resulting mortgage loan payments are based upon a variety of assumptions and conditions. Your loan’s interest rate and payment will depend upon the specific characteristics of your loan transaction and market conditions. For adjustable-rate mortgages, rates are subject to increase after the initial fixed-rate period. ©Mechanics Bank, NMLS# 442116. Member FDIC and Equal Housing Lender. MKT9300-0135/0521

contents Northern California Living

J U N E 2 0 2 1 // I S S U E 1 7 7

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summer vibes

california adventure district 66 | Go Unplugged but Go Prepared

SU M M ER ’ S CO M I N ’

interest

Free Things to Do in the

33 | North State Artist Michael Perkin

North State this Summer 26 | What’s on the Horizon for the Redding Airport 38 | Great Stops Along the Siskiyou Beer Trail 42 | Take the I-5 Cheese Tour

51 | Tune In to Blue Dot Report 56 | Plug In at Dropin Redding 61 | Naturegraph’s Barbara Brown

recipe 74 | Homemade Barbecue Seasonings

in every issue 17 | My Town: Aaron Hatch 69 | Downtown Details 70 | Enjoy the View—Tony Hord 72 | What’s Cookin’— No-Bake Chocolate Satin Pie 78 | Giving Back—29 Rows Lavender Farm

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CelebrateHope Our doctors pride themselves on offering patient-centered care comprised of compassion, accessibility and kindness delivered with the best treatment available. They utilize the most advanced radiation techniques and have experience with both common and rare cancers.

Dr. Kevin M. Lin

Dr. Matthew W. Allen

Dr. Douglas Matthews

Dr. Lin grew up in Honolulu, Hawaii and completed his training in Surgical Oncology at the University of Missouri. As a member of the Army Reserves, he has served with distinction.

He brings his expertise in Breast Surgery and will be seeing patients in our Redding location.

Dr. Allen is a graduate of Harvard Medical School. He is a boardcertified Radiation Oncologist and completed his residency training at the top ranked cancer center in the country, MD Anderson Cancer Center.

He is experienced in the latest radiation treatment modalities.

Dr. Matthews completed his residency in General Surgery at the University of Utah and a fellowship in Colorectal Surgery.

He continues to support the community as a volunteer firefighter. Dr. Matthews sees patients in both our Redding and Chico locations.

VALOR ONCOLOGY F

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923 Dana Dr., Redding CA 96003 530-500-CARE or 530-900-4000 Fax: 530-900-4444 • www.valor.org

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1700 Esplanade Ave., Chico CA 95926 530-691-5920 Fax: 530-691-5922 • www.valor.org

SYNERGY

THROUGH VIRTUAL ARTS PROGRAMMING

Symphony Performances

Fashion Show Gala

Film Festival

The McConnell Foundation is dedicating 2021 to focusing on synergy in our grants. Serving as a funding partner for online arts programming has been an important strategy during the coronavirus pandemic, when gathering for live performances hasn’t been an option. In that spirit, the Foundation has helped fund the North State Symphony’s virtual concerts and events, the Active 20-30 Club of Redding’s virtual Sundial Film Festival, and the Redding Fashion Alliance’s virtual runway show. These events supported local artists of all ages, which enriches the fabric of our lives. While the work is challenging, we know that this comprehensive approach achieves lasting results. The goal of our philanthropy is to contribute to systemic and sustainable change.

Working together, we achieve more.

SYN.er.gy = the interaction of elements that when combined produce a total effect that is greater than the sum of the To learn more visit www.mcconnellfoundation.org

individual elements.

Grad u ate n.: One who has embarked on a journey where the destination choice is success.

At Shasta College we help MORE entrepreneurs start businesses, MORE moms and dads change careers, and MORE university bound students transfer with lower debt and higher GPAs. Look around and you’ll probably see a business owner, co-worker, or civic leader who proudly calls themselves a Shasta College Knight. We help everyone looking for MORE out of life. Come see how much MORE we have to offer you!

1642+ Total degree applications in 2021 402+ Honors graduates in 2021 6+ Bachelor of Science in 2021 296+ Transfer degree graduates in 2021 602+ Certificate applications in 2021 1738 IN 2020 I 1234 IN 2018 411 IN 2020 I 354 IN 2018 9 IN 2020

342 IN 2020 I 282 IN 2018 528 IN 2020 I 238 IN 2018

*

FOR

FREE

The Shasta College Promise Program provides two years FREE Tuition for first-time, full-time students to Shasta College even if you’ve taken college classes somewhere else!

SHASTAcollege.edu/apply or call… www.shastacollege.edu Shasta College is an equal opportunity educator and employer.

530 242-7650

june contest

Enjoy Magazine YVONNE MAZZOTTA publisher

Enter to win 2 green fees and 2 golf carts (total value is $156). Nestled at the base of beautiful Mount Shasta is one of Northern California’s finest all-season resorts. Expect the finest golf from our professionally designed 18-hole course situated on 126 acres. It offers a challenge to amateurs and professionals alike.

MICHELLE ADAMS publisher RONDA ALVEY editor in chief KERRI REGAN copy editor CATHERINE HUNT event calendar/website JAMES MAZZOTTA

advertising sales representative/ new business developer/photography

MICHAEL O’BRIEN KEVIN GATES BRENNA DAVID advertising sales representatives TIM RATTIGAN JACOB AKANA deliveries

Mount Shasta Resort 1000 Siskiyou Lake Blvd., Mount Shasta (800) 958-3363 or (530) 926-3030 www.mountshastaresort.com/course Enjoy the Store JAMES MAZZOTTA store manager

Go to our website, www.EnjoyMagazine.net and enter for your chance to win. One winner will be drawn at random. Drawing will be held the 25th of the month.

CATHERINE HUNT store

www.enjoymagazine.com

april winner

1475 Placer Street, Suites C & D Redding, CA 96001 530.246.4687 office 530.246.2434 fax

on the cover

Email General/Sales and Advertising information: info@enjoymagazine.com

©2021 by Enjoy Magazine. All rights reserved.

Reproductions without permission are strictly prohibited. Articles and advertisements in Enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

Gail and Len Napoli Two season passes for the Colt 45s 2022 season.

Enjoy and Enjoy the Store are trademarks of Enjoy, Inc.

Trish Taff Photo by Kara Stewart karastewartphotography.com

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DOMESTIC VIOLENCE & RAPE CRISIS Center

24 hr. Crisis Line We provide the following services to survivors of domestic violence and sexual assault:

(530) 623-HELP

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24 hr. Crisis Line (530) 623-HELP

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Group and peer counseling

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Business center drop-in

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Emergency shelter

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Emergency food/clothes

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24 hr. response to survivors in the ER

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Court & social service advocacy/accompaniment

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Restraining Order assistance

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Legal services

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Community education

111 Mountain View Street, Weaverville, CA 96093

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Resource and referrals

Office: (530) 623-2024

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Self-help lending library

HELP@hrntrinity.org

Maternity care born from humankindness.

Your journey to motherhood is a precious time. That’s why Dignity Health’s North State hospitals are here to support your big day with a birthing experience focused on you.

From childbirth classes and lactation specialists offered at all three of our facilities, to the safety of our Mercy Medical Center Redding NICU nearby, we offer personalized and thoughtful care for both mothers and babies. See for yourself how we’re safely delivering humankindness at DignityHealth.org/NorthStateBirthCenter.

Mercy Medical Center Redding

St. Elizabeth Community Hospital

Mercy Medical Center Mt. Shasta

AMERICAN DREAM

RED BLUFF THEATER MAKING ITS COMEBACK

Relationships are the lifeblood of Cornerstone Community Bank. Customers are the foundation of our work. They know us. They rely on us. They trust us with their dreams. Together we move our community forward. After a bumpy ride over the past year, Prime Cinemas in Red Bluff is excited to once again be welcoming moviegoers back indoors to the big screen. The business got creative during the downtime of the pandemic with drive-in theater events and selling popcorn curbside. But the moviegoing experience is hard to re-create and Prime Cinemas is thrilled to reopen its doors. For more on the story of Prime Cinemas, go to bankcornerstone.com

Cornerstone Community Bank Moving Local Dreams Forward

REDDING 192 Hartnell Ave Redding, CA 530. 222. 1460

DOWNTOWN REDDING 1845 California St Redding, CA 530. 806. 4000

RED BLUFF 500 Riverside Wy Red Bluff, CA 530. 529. 1222

NMLS #473974

bankcornerstone.com

editor’s note JUNE 2021

IT’S THAT GLORIOUS TIME of year when you can zip out to Whiskeytown Lake for a quick paddle after work, then enjoy the sunset while dinner cooks on the grill. Are you feeling those summer vibes?

A picnic is a delightful summertime dinner choice, and what picnic would be complete without some fabulous cheese? We’ll introduce you to three local organic cheese companies whose proprietors would love to help you fill your picnic basket. Need a refreshing beverage to go with it? The Siskiyou Beer Trail will lead you to five small-batch breweries along the Pacific Crest Trail.

Win the favor of your housemates and the envy of your neighbors by becoming a barbecue master. We’re sharing a rub recipe that works for just about any type of meat and can be easily adapted into your very own secret recipe. You might want to throw a couple extra burgers on the grill in case you end up with noses peeking over your fence, wondering where that spectacular smell is coming from.

Father’s Day is upon us, and if Dad’s soul is in need of a recharge, take him off the grid and into the California Adventure District.

We’ve got a couple of ideas if you’re looking for a place to absorb some of nature’s beauty without being tethered to a cell signal. Don’t forget your camera.

We’re delighted to share that Enjoy Movies in the Park is back! The free, family-friendly fun begins Fridays in June on the Redding Civic Auditorium lawn. Bring your lawn chair or a blanket. See you there!

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Enjoy Expert Individualized Care From A Board Certified OB/GYN At Every Appointment SAM VAN KIRK MD OBGYN, FACOG samvankirk.com When it comes to women’s gynecological health needs, minimally invasive surgery has created a new way to deliver quality treatment options. These options significantly reduce recovery periods and help women return to their normal activities as quickly as possible.

Additional health benefits are: • Smaller incisions • Less pain • Less trauma to nerves, tissues and muscles • Lower risk of postoperative infection • Shorter hospital stay • Earlier return to work • Less scarring • Reduced blood loss • Better cosmetic results

Call us today to discuss whether minimally invasive surgery is right for you.

INTEGRATED SERVICES: Preventative Wellness • Pelvic Health and Fitness • Prenatal Care and Delivery • Postpartum and Postsurgical Recovery • Well Woman Care • Surgical and Nonsurgical Treatment for Pelvic Pain / Sexual Dysfunction / Bowel and Bladder Dysfunction

Pandemic safety and CDC guidelines followed. Masks covering mouth and nose are required.

2139 Airpark Drive Redding, CA 96001 530.247.0270

LIVE IN THE SUNSHINE. SWIM IN THE SEA. DRINK IN THE WILD AIR.

- Ralph Waldo Emerson

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New Shipment of Exquisite Granite Slabs In Stock Natural granite slabs and prefabricated granite products also available!

241-8693

Hwy. 273 & Clear Creek Rd. • (¼ mile north of Win River) Store Hours: 8-6 M-F • 9-4 Sat. Locally Owned and Operated • Lic. #986450 • June 2021 Visit our website at: www.designtimeandtile.com

my town: make a difference AARON HATCH

CERTIFIED FINANCIAL PLANNER™ Co-Founder - Woven Capital Redding Despite recently turning 40 and having a school-aged child of my own, I still consider myself a hometown kid... or as I sometimes like to introduce myself: a boomerang kid.

When I graduated from Foothill High School at the turn of the millennium, I swore I would never live in Redding again. The world is a big place and I was determined to explore it.

The unfortunate truth for Redding is that some of our most promising high schoolers, some of whom are celebrating their commencements right now, say exactly the same thing that I said 21 years ago. But unlike me, many of them don’t return home after going out into the world.

I left Redding to attend St. Olaf, a small liberal arts college in Minnesota. In the decade that followed, I studied in Australia, taught English in Poland, worked in Connecticut while my college sweetheart (Rachel) attended grad school, and finally moved back to California, settling in the San Francisco Bay Area just in time for the Great Recession.

We loved the Bay Area but there was a lot left to be desired – the cost of living was high, the commutes were long, and it was always crowded. But what we really lacked was community and a meaningful way to contribute.

Just before my 30th birthday, I boomeranged back to Redding with Rachel and we dove headfirst into finding our community and a way to contribute. It turns out, when you’re not commuting hours every day, you have time and energy to give back.

One of the refreshing things about moving back to Redding was realizing that you didn’t need to be a gazillionaire or be retired to get involved and make a difference. There are so many worthy local organizations and causes where a person’s time and talents are needed and appreciated.

At first, it was overwhelming to decide how to get involved. Given that so many young adults leave Redding, never to return, the mantra I adopted was, “What can I do that will make Redding a better place to live? How do we make Redding a place that other potential boomerang kids want to return?”

This mantra led to producing events like TEDxRedding, or helping lead the process to redesign the Redding City Flag, to serving on the boards of directors of the Shasta Library Foundation and the Shasta Land Trust, as well as starting my own financial advisory firm that helps people invest in a more environmentally sustainable way.

We as a community invest so much in our young people. Just imagine if more of them boomeranged back. What a return on investment our community would see!

My challenge for you is: how can you contribute to making Redding a place to which our most promising high school seniors want to return?

Photo by MC Hunter Photography.

JUNE 2021

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Mountain Valleys Health Centers

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SUMMER VIBES

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BY KIMBERLY BONÉY

summer’s comin’ F R E E T H I N G S T O D O I N T H E N O R T H S TAT E T H I S S U M M E R THE SIGHT of light reflecting on a lake. The sound of the waves crashing against a seashell-covered shore and the subsequent sizzle of the sand under your feet. The coconutscented aroma of your favorite sunblock wafting through the air. The decadent taste of s’mores, roasted to perfection on the campfire. These are the makings of a beautiful summer. The only thing that can make these experiences

even more amazing is the awareness that they don’t have to come at a premium price. Many of them are as free as the birds flying high in a cloud-free, blue sky. Follow along as we share some wonderful, free ways to make the most of your Northern California summer. There is something to the saying “the best things in life are free.”4 continued on page 20

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Hike Your Way to Happiness From beginner-friendly hikes like the Arboretum Loop Trail in Redding, intermediate-level ones like Grey Butte Trail in Mt. Shasta or Yana Trail in Red Bluff, and expert-level treks like Castle Dome Via Pacific Crest Trail to Crags Trail in Castella, there is a hike for everyone in the North State. Find the perfect one for you by visiting www.alltrails.com or ask a nature-loving friend about their favorites.

Pack plenty of snacks and water, wear the right shoes, bring your own garbage bag to take your trash with you and stick to designated trails for your own safety and that of the environment. It is great to have a friend to walk the path of life alongside you, and the same rule applies to hiking. At the very least, let someone know where you will be going and when you expect to return.

Safety first.

Camp in Your Own Backyard North State summer nights are star-filled and beautifully balmy. If you have a grassy area in your backyard, a deck or even a large trampoline, you already have a great spot to pull out a sleeping bag for a night of fresh air and stargazing. Consider popping a tent and engage your kids in the process so they can learn the ropes when the stakes are not so high. Roast s’mores in the fire pit, toss them on the grill or make them in the oven. Enjoy them outside with your favorite ghost story or camp song. If the limitless access to snacks isn’t enough of a draw to camp at home, consider the luxury of close proximity to your own bathroom and running water. This is the definition of “the best of both worlds.”

Do Go Chasing Waterfalls While the ‘90s rhythm and blues trio TLC would beg to differ, chasing waterfalls is a rite of passage in Northern California – for locals and visitors alike. Some of these Shasta-Cascade-based gems require a bit more detective work and hiking experience to find than others.

Whether you have to hike to find the natural treasure or you can pull up right alongside it, we promise it will be worth it. The reward will come in the form of stunning views, enchanting swimming holes or both. Bring bug repellent, as lush, tree-covered areas are home to plenty of insects. Remember to abide by all posted signage, stay out of any areas closed to the public and, of course, the golden rule of outdoor adventures: If you pack it in, pack it out.4 continued on page 22

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“ Oh when I look back now That summer seemed to last forever And if I had the choice Yeah, I’d always wanna be there Those were the best days of my life...”

‘Summer Of ‘69,’ Bryan Adams

Summer

FUN in the GARDEN Summer Color Wrought Iron Décor Fountains & Statuary Water Plants & Pond Supplies Shade Plants “Add Whimsy to your Garden!”

Visit Our GIFT SHOP

Sunday, June 20 Father’s Day

Remember Dad on his Special day!

Your Partner for Successful Gardening Open Mon.-Sat. 8am-5pm & Sundays 10am-4pm 8026 Airport Road (1 mi. S. of the Redding Airport)

530-365-2256

Check our website or FB for upcoming events

wyntourgardens.com

Enjoy a Movie Outside Since 2009, Enjoy Magazine has hosted Enjoy Movies in the Park during the summer months as a free community event. While 2020 proved a difficult year for gatherings of all kinds, the summer of 2021 is already looking up. Enjoy Movies in the Park is back on and it kicks off Friday, June 4 at the Redding Civic Auditorium. Enjoy some fresh air, a family-friendly movie, delicious local concessions, a sense of community and plenty of fun, simultaneously. For more information, visit www.enjoymoviesinthepark.com.

Find Fun on Two (Or Three) Wheels Northern California is made for riding. Aside from having thousands of miles of trails in the region, the natural beauty is so expansive, it just makes good sense to explore it by bike.

Consider factors like distance, level of difficulty, kidfriendliness (or lack thereof ) and the volume of people on the trail before rolling off into the sunshine. Knowing before you go will make the adventure more fun. Remember to wear your helmet and bring water, snacks, a small first aid kit and some good tunes along for the ride.

Go Play in the Park There is no shortage of wonderful, family-friendly parks to enjoy in the North State. While each park has its own unique features – some of which include play structures, basketball courts, bike ramps and the like – one thing you can always bet on is a piece of grass to enjoy a great lunch or dinner on. Bring a blanket or two, a meal that includes easy-to-eat finger foods, hand sanitizer, a deck of cards and a good book. Parks are made for fun with friends and family, or a chance to relax in the sunshine all on your own.

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Take a Dip Discovering a cool, clear, refreshing swimming hole or the perfect lakeside spot to spend a summer afternoon is one of the many gifts the North State gives us.

There is water in every direction and we would be remiss not to take full advantage of that. Grab your crew and set off to find the perfect splashing pad. Some swimming holes require a bit more hiking to reach than others. If you prefer to avoid crowds, it is best to consider off-peak days and times. While there is no guarantee you’ll find a swimming spot without other people, weekend afternoons might be busier than a weekday morning. Consider a post-work jaunt to your favorite spot to enjoy dinner and watch the sun go down.

Beach Run, Anyone? The beach is always a good idea – even if you need to drive to get there. Pack up some sandcastle-building tools, beach balls, sunblock, chairs, a pop-up tent or umbrella and beach-friendly foods and soak up all the benefits a day at the shore can provide. If you arrive during low tide, explore some tidepools and get a glimpse of what it is like living under the sea. Splash around in the surf – but do so with a buddy and a lifejacket for safety. Always keep your eyes on the ocean, as she is a wild and unpredictable beauty. •

Kimberly N. Bonéy, proud wife and mom, is a freelance writer, designer, up-cycler and owner of Herstory Vintage. When she’s not working, she is joyfully wielding jewelry-making tools and paintbrushes in her studio. Antique shops, vintage boutiques, craft stores and bead shops are her happy place.

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B R E AT H E I N B R E AT H E O U T EVERY BREATH MAKES YOU FEEL CLOSER TO NATURE. EVERY SIP MAKES NATURE FEEL CLOSER TO YOU.

BEER IN ITS ENJOY RESPONSIBLY © 2019 Anheuser-Busch, Michelob Ultra® Pure Gold, Light Lager, St. Louis, MO 85 calories, 2.5g carbs, 0.5g protein and 0.0g fat, per 12 oz.

ORGANIC FORM

SUMMER VIBES

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BY JON LEWIS

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PHOTOS: MELINDA HUNTER

flight plan

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W H AT ’ S O N T H E H O R I Z O N FOR THE REDDING AIRPORT WITH ALL THE GOOD NEWS coming out of Redding Municipal Airport these days, it wouldn’t be surprising if Jim Wadleigh, the city’s airport manager, has his head permanently in the clouds.

He doesn’t, but his heart’s certainly in the clouds and he’s hoping his enthusiasm for flying local will catch on. In fact, he says, the most effective way North State residents can ensure reliable, and affordable, commercial air service is to fly out of Redding.

“We’re asking the community to check us out,” Wadleigh says. “There are so many ways to move around now – Seattle, LAX, Burbank, SFO – and having options provides value to the community. I hope people see that.”

One of those options was showcased in May when Avelo Airlines began three-days-a-week service to Hollywood Burbank Airport, providing travelers with a convenient complement to the existing United Airlines service to Los Angeles International Airport.

To sweeten the deal, Avelo kicked off the Redding service with

introductory $19 one-way fares. A 189-seat Boeing 737-800 will depart on Tuesdays, Thursdays and Saturdays. More flights will be added as demand warrants, Wadleigh says.

Avelo executives say the Redding market is attractive to cost-conscious travelers looking to escape the hustle and bustle of big cities and enjoy the outdoors. Avelo’s website notes Redding enjoys 300 days of sunshine a year and has more than 600 square miles of state and national parks within a 30-mile radius.

“This is one step closer to making Redding easily accessible so more people can experience what we get to experience every day,” says Redding Mayor Erin Resner. “In addition, the convenience and affordability this flight creates for our own community’s travel is so exciting.4

continued on page 28

" This is one step closer to making Redding easily accessible so more people can experience what we get to experience every day."

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" We are not just a great place to live. We are a great place to do business, and people from around the country are recognizing this."

Photo by Blake Williams

I’m incredibly grateful for everyone who worked on this impressive project.”

A second travel option will be unveiled this month when Alaska Airlines begins daily service to SeattleTacoma International Airport, a major hub that gives Redding-based travelers more access to destinations like Chicago and points farther east. Some Seattle flights will be priced as low as $95 each way.

The first Alaska flight is scheduled to leave Redding at 7:20 a.m. on June 18 and will be preceded by a celebration at the airport. Todd Jones, president of the Shasta Economic Development Corporation and part of the city’s air services team that recruits airlines, says he’ll be at the tarmac party and on that first plane to Sea-Tac. “I’m going with my wife and we’re going to spend the weekend in Seattle,” Jones says. More importantly, Jones says the Alaska Airlines service “is another win for the local business community who want more direct flight options that leave early enough for a business meeting during the day, and still get you home for dinner with your family.

“We are not just a great place to live. We are a great place to do business, and people from around the country are recognizing this,” Jones says. “Adding another flight to connect us to the Pacific Northwest opens more opportunities for our community to grow.”

The new flights, as well as the established United Airlines connections to San Francisco and Los Angeles, add to Redding’s appeal to prospective employers, say Wadleigh and Jones. Of course, those planes fly in both directions and they help make the North State more enticing to visitors interested in the recreational opportunities that abound within the California Adventure District.4 continued on page 30

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Redding Swim Team Offers These Summer Programs, Starting June 7th, 2021 Aqua Ducks Summer Ducks (Summer Swim Team) and Swim America Swim Lessons.

Please check the following website for details as they develop:

reddingswimteam.com

Courting air service is a delicate dance that involves some willing partners, Wadleigh says. Airlines are interested, as evident by the near-monthly meetings, but every new route has to pencil out. “Airlines are good at what they do. They’ll pick the market that will make money and fill the most seats,” he says.

It’s competitive on the airport owner’s side of the table as well, and that’s where Wadleigh says he has the advantage of an extremely supportive City Council that’s willing to OK fee waivers and revenue guarantees to help fledgling air services find their wings and fly.

A marketing partner like the Shasta EDC also helps. “When Todd joins me in meetings, he talks about community, the growth, tourism, the hotel bed tax, housing, business growth … he wants to highlight this community and how it stacks up against others,” Wadleigh says.

Wadleigh also has been busy trying to make the overall airport experience a more pleasant one with improvements to the terminal and parking lot. Another prospective improvement will be a new and illuminated flagpole erected through the efforts of Daniel Cook, a member of Redding Boy Scout Troop 125. Daniel has selected the $14,000 undertaking as his Eagle Scout project and as a way to honor his late grandfather, Alexander “Al” Mistal, and other North State veterans.

“All I’m asking is that people give the Redding Airport a good look. If they didn’t like what they saw in the past, now is a good time to take a fresh look at Redding,” Wadleigh says.• www.cityofredding.org/departments/ airports/redding-municipal-airport To contribute to Daniel Cook’s flagpole project, address checks to Troop 125 and send them to 3336 Bechelli Lane, Redding, CA 96002 For more information: https://youtu.be/ sJOHSSEUr5M

Jon Lewis is a Redding-based writer with 37 years of experience.

A longtime San Francisco Giants fan, his interests include golf, fishing and sharing stories about people, places and things. He can be reached at jonpaullewis@gmail. com.

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Photo above and below provided by Avelo Airlines

COVID-19 has had a major effect on our lives. Many have faced challenges that can be overwhelming. Social

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INTEREST

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BY MELISSA MENDONCA

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PHOTOS: MELINDA HUNTER

Rhythm of Life N O R T H S TAT E A R T I S T M I C H A E L P E R K I N

FOR A PAINTER who focuses on the natural world, the North State is filled with inspiration. “I like landscape painting and there’s a lot of great landscapes to paint here,” says artist Michael Perkin.

Perkin arrived in Redding two years ago after many visits from the Bay Area, where he spent 38 years with a t-shirt printing business, as an art teacher and a kiln technician at Laney College. The move has been auspicious not only for the

inspirational vistas to paint, but also for the space to build a soda kiln for his ceramics, which have become popular items at Enjoy the Store.

His Happy Valley home provided the space for a kiln and the COVID-19 pandemic provided time to build it. “The pandemic meant free time to put it together,” he says. Perkin traveled to Half Moon Bay to purchase a kiln and then took it apart piece by piece to rebuild as an atmospheric soda kiln, which4 continued on page 34

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is a newer style of kiln. “It’s not like a normal process, but a lot more interesting,” he says. “It’s pretty fun.”

In this type of kiln, the atmosphere is tightly controlled and the kiln can be starved of air and concentrated with fuel. “There’s a big learning curve to know how to use it,” says Perkin. “It’s real labor intensive, but every time I fire it I learn a little more.” When it’s incredibly hot, baking soda is sprayed in, which gets in the flames that fan the pots, creating exciting design elements. Designs will vary depending on where ceramics are placed in the kiln, with distinctions noted between those on the bottom, in the middle and on the top. “This is what’s so exciting to me about ceramics,” he adds. “It’s the art of ceramics, in my opinion.”

The process from start to finish takes about a month per batch, with two weeks to create enough pieces to fill the kiln. Then another week to glaze all the pieces, followed by a week to carefully place and fire the pieces. The firing process itself takes eight to 10 hours and must be monitored at all times. After a firing, he has to grind out all of the soda from the kiln to make it essentially new.

“Now for the rest of my life I’m going to have fun with this kiln,” he says with a laugh.

Perkin also enjoys collecting ashes from burn sites for his glazes, and says his style is influenced heavily by Japanese art. “I really love their aesthetics,” he says of the many Japanese artists he started friending on Facebook. “I don’t want a bunch of perfect plates that all look the same,” he adds, noting an appreciation for the Japanese concept of wabi sabi that embraces imperfection.

While Perkin often batches his ceramics, making a load of plates or mugs at once, he enjoys the subtle and not-sosubtle differences that emerge in each one. “It’s a really great medium,” he says. “Maybe an accident happens and you like that accident. It may make that one coffee cup that’s unique to you.” Perkin thinks a lot about coffee cups and what makes them perfect for an individual. While his preference is for a smaller cup, he knows other prefer hefty cups with wide brims or sturdy handles. Each one he creates will vary slightly in size and shape with the hopes that it will become the perfect mug for the right person.

Perkin’s life has been dedicated to art in one way or another, and in the North State he gets to indulge another passion. “Basically, if I’m not doing art, I’m in the mountains,” he says. “I climbed Mt. Shasta, which was really quite an amazing experience for me. I’m going to climb every mountain in the Trinities I can.”

His life has taken on a rhythm of painting, ceramics and hiking. “Ceramics are real easy for me,” he says. “I can just sit down at my wheel and make a bunch of stuff in batches of 10. Paintings are much harder. I’ll get stuck and go to my wheel.” In between, he’ll plan a hike in the area.

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“They call me a Peak Bagger,” he says with a laugh. “I like to climb to the top of a mountain. I research a spot to hike and explore and I always run into old mining camps. It’s so fascinating. There’s so much to explore.”

He’s also enthusiastic about meeting the creative community of the area. “There’s a lot of talent here,” he says. “I feel like I’m new here and there’s a lot to get excited about.” • Find him on Facebook and Instagram

Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.

SUMMER VIBES

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BY MEGAN PETERSON

SISKIYOU

G R E AT S T O P S A L O N G T H E S I S K I YO U B E E R T R A I L NORTHERN CALIFORNIA has had a major influence on the way Americans enjoy craft beer, from San Francisco’s Anchor Steam to Chico’s Sierra Nevada Brewing Company. But a number of other small-batch breweries at the top of the state are waiting to be tapped, and the Siskiyou Beer Trail provides an efficient route to try five of them. “Beer lovers should explore Siskiyou County because there is more available than one would think. And, combined with all the outdoor activities, there’s no better way to end the day than with some good food and cold beer,” explains Sean McCamish, the head brewer of Siskiyou’s most historic brewery, the Etna Brewing Company.

What makes most of the locations in Siskiyou unique is not only the landscape, but the fact that many of them can actually be “beer blazed,” or hiked from point to point along the famed Pacific Crest Trail that connects Dunsmuir in southern Siskiyou County to Etna in the west. But for those looking for more ease than effort to reach their brews, there’s also a great weekend road trip route that links them all.

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Starting in Dunsmuir, beer connoisseurs and foodies likewise delight in Dunsmuir Brewery Works in downtown Dunsmuir. Brewmaster Aaron Greener’s Blood, Sweat and Tears IPA, a 7.2% hop-forward beer, has been described as having “a complex flavor profile” with “just enough malt” to give “layers of flavor.” The kitchen also turns out an equally satisfying mix of dishes, using local ingredients where it can.

Just a few miles up the road in Mount Shasta, one of the region’s smallest breweries, the “nano-brewery” called Siskiyou Brew Works of McCloud, just opened its first tap house in Mount Shasta’s downtown, so its German-style beers can now be enjoyed in both Mount Shasta and McCloud, a mere 15 minutes to the east. Like many of their North State brewing neighbors, Siskiyou Brew Works’ beers are “hand crafted in the shadow of Mt. Shasta using artesian spring water and natural, GMO free ingredients,” according to their website. McCamish of Etna Brewing Company explains why using good water in brewing is important. “Clean mountain water is very low in mineral content, allowing us to make great beers more easily.”

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While Mount Shasta does not yet have a craft brewery of its own for beer, it does feature a kombucha brewery called Alua that is made with Mt. Shasta’s famous water. In town, the city also has two other beer and food experiences worth a stop on a food and brew itinerary.

Pipeline, one of the city’s newest craft kitchens and tap houses, offers a popular outdoor seating area on the main drag, while the seasonal Garden Tap provides a craft beer garden experience surrounded

by Native Grounds Nursery. Another standout in the ambience department is just a few miles north in Weed. Sitting right under the shadow of Mt. Shasta, the longtime Mt. Shasta Brewing Company is known for its “distinct beers and quirky alehouse” where locals in the know can order an off-menu “porta-peno” – a mix of the popular Porter and jalapeño brews. Another local favorite is Lemurian Golden Lager, playing a literal tongue-in-cheek homage to some of the mythical lore surrounding Mt. Shasta.

The last town stop on the Siskiyou Beer Trail is just “over the hill” from Yreka to Etna, where a tiny population of roughly 700 hosts a local distillery and two breweries on its Main Street, giving rise to the nickname “Grain Street.” This is home of the Etna Brewing Company that traces its roots back to the 19th century. “The brewery was founded in 1872 but closed due to Prohibition, then was reopened in 1990 by our assistant brewer, Andrew Hurlimann. The brewery sits on the site of the original bottling plant from the 1800s and a lot of the wood inside the brewery is from the original building,” recalls McCamish. In the summer, Etna’s “Grain Street” floods with hikers from the Pacific Crest Trail who bounce back and forth in-town between Etna Brewing and the other local brewery, Paystreak Brewing.

McCamish notes the town’s vibe when it comes to sharing the wealth.

“The experience we want customers to have is feeling like they are part of our small community – enjoying a beer with friends new and old, and have each sip make you want to take another.”

For anyone making the journey to sample what Siskiyou has to offer, McCamish has some final advice for visitors. Although he’s speaking about the Etna Brew Pub in particular, his words pertain to the other stops on Siskiyou’s Beer Trail, as well. “Insider’s tip: ask to try the beers first. We will let anyone try our beers before they commit to a full pint.

We want people to drink something they like and tell their friends about us.”• Megan Peterson is a Chico native who lives in Etna. For nearly two decades she’s written, produced and pitched content for a variety of television networks, including the Travel Channel, National Geographic and Discovery. She works at Discover Siskiyou and considers Siskiyou her muse.

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Home is where world-class cardiac surgery is.

For the cardiac team at Dignity Health – Mercy Medical Center Redding, your heart health has never been more important. That’s why The Mercy Redding Heart Center is affiliated with two Stanford Medicine cardiothoracic surgeons to bring world-class cardiac surgery to our heart patients that no other regional provider can match—all right here in our local community. From advanced diagnostic techniques, to the latest treatment innovations, trust the cardiac specialists who put their heart into caring for yours. Learn more at DignityHealth.org/MercyReddingHeart.

North State’s Most Complete Cardiac Care From education, prevention, and diagnostic procedures, to advanced treatment and rehabilitation, The Mercy Redding Heart Center offers state-of-the-art cardiac care to our local community. Supported by the region’s only all-board certified cardiac team, we’re also the only local facility with cardiology doctors and nurses who provide immediate care for patients every hour of every day, offering safety and peace of mind. And, for patients with irregular heartbeats and other arrhythmias, they benefit from our electrophysiology program—the only one of its kind locally.

Stanford Health Care Affiliation Through our affiliation with Stanford Health Care, we are positioned at the forefront of advances in cardiac surgery. Two of Stanford Medicine’s cardiothoracic surgeons now live and practice here in the North State, working alongside our team of affiliated cardiologists. This unique relationship also offers clinical case reviews and access to Stanford Medicine’s clinical trials and referral pathways.

Take the Next Step Whether you have an ongoing heart condition or some new or concerning symptoms, don’t delay the important care you need. For a physician referral, visit DignityHealth.org/OurDoctors or call 530.245.2999.

SUMMER VIBES

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STORY AND PHOTOS BY KAYLA ANDERSON

Podrozo Dairy Farm

the big cheese TA K E T H E I - 5 C H E E S E TO U R

WHILE MANY PEOPLE know that happy cows come from California, not too many people know about the passionate and friendly cheesemakers from the northern part who make exquisite, edible dairy cultures steeped in tradition and history. Therefore, here is a glimpse of three inland California cheese companies that strive to bring only the best organic cheeses from farm to market:

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Rumiano Cheese Company On a sunny warm morning out in the Willows countryside, fourth-generation cheesemaker Raymond Rumiano gives a glimpse into what happens at the Rumiano Cheese Factory in that in-between time from farm to store.

Founded in 1919, Italian emigrants Fred, Richard and John Rumiano settled in Northern California and started a dairy operation.

“However, they ended up with too much milk, so they went to UC Davis to learn how to make cheese,” Raymond says. Now more than 100 years later, Raymond and his cousins Joby and Tony carry on the Rumiano name, expanding operations in Willows (Ray’s father John and his uncle Baird also sit on the board of directors). In the early 1940s, Rumiano Cheese Company purchased a plant in Crescent City when they needed more space – and it’s closer to its dairies – yet it has kept the cutting, packaging, distribution and original aging cellar in Willows. The cheese company works with 26 dairies in Humboldt County, matching the generational cheese making with equally small generational family farms.

“We use quality milk to make our cheeses,” Raymond says. Its partner dairies on the coast have Jersey, Guernsey and Holstein cows on green grass pastures 300-plus days out of the year. And unlike cheese from Wisconsin, its milk doesn’t freeze here in Northern California.

Rumiano sells six varieties of organic cheese and 13 conventional cheeses such as cheddar, mozzarella and Monterey jack, although its lineup can change based on what consumers are looking for. Its most popular is Rumiano’s mild, medium and sharp cheddar cheese, sold in 1,800 stores across the nation – one of Ray’s friends even found an 8-oz. block of Rumiano cheese for sale in

Dubai for $30. Right now, its organic certified non-GMO cheddar is extremely popular, part of the reason Rumiano is building a new 49,383-square-foot facility across Interstate 5 to help meet the demand.

In the tour through the cutting/packaging factory, slicing process, and dry jack cellar, the cheese cellar holds the most history. In a corner of the Rumiano factory where it all started, Ray points out where the dairy truck would drop the milk off, and it would be processed and aged in a cellar that was hand dug by his great-grandfather.

Ten-pound wheels of cheese age on wooden racks for six to nine months, coated in cocoa and pepper to help maintain freshness.

Rumiano is one of only two cheesemakers who make this kind in California, and perhaps it is still being produced to pay homage to its past. Italian Hard Cheese wasn’t available after World War I, so the Rumianos came up with the Monterey Dry Jack.

“It was popular in the early 1900s. It was known as the poor man’s parmesan,” Ray explains. The poor man’s parm a century ago is a delicacy today.4 continued on page 44

Perfect Rumiano Cheese Pairings: • Organic Sliced Medium Cheddar in a sandwich made with focaccia bread • Smoked Mozzarella with tomato and basil atop some whole wheat sesame crackers • Peppato Dry Jack with prosciutto and Chianti

10-lb. wheels of Rumiano Dry Jack hang on wooden racks (left) • Ray Rumiano holds up a wheel of Dry Jack in the original Rumiano cellar (right) JUNE 2021

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Perfect Podrozo Cheese Pairings: • Black Butte Reserve by itself with a robust red wine or grated over pasta • Feta crumbles sprinkled on a bowl of berries or atop a salad • Garlic and Herb melted on top of homemade pizza

Tim Podrozo with Little

Podrozo Dairy and Cheese Company On the other side of Interstate 5 heading toward Chico in ranchland is a house with fragrant flowers and blooming greenery surrounding it. Down the gravel driveway, you’ll see a herd of dairy cows contently grazing out back.

Cheesemaker Tim Podrozo opens the gate and the cows come running, eager to eat off the green pasture. “There’s Pearl, and Persimmon, and Little,” says Podrozo. He points out Socks, a cow with a heart-shaped spot on her side. “She was the cutest calf, had little pink ears,” he says.

The Podrozos moved to Orland 22 years ago from Merced to take over the farm and cheese plant, originally known as the Parker Dairy.

“We’re third-generation dairy farmers, and we wanted to move away from Central California because the farms down there were getting bigger and more commercialized,” he says. It was important to him to keep a small herd to allow his cows to be on pasture every day; therefore, they moved up north and took over the farm, eventually learning how to make raw milk cheese from completely grass-fed cows that he keeps on a rotational grazing routine.

Tim started out making two types of traditional cheeses – Northern Gold and Black Butte Reserve. The Northern Gold is aged a minimum of 60 days, while Black Butte Reserve is aged six months or more, and they are vastly different. Northern Gold is the mildest cheese,

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creamy and rich, while the Black Butte Reserve packs a punch with its distinct flavor. It’s caramelly and a little crunchy, due to being aged a bit longer.

Podrozo also started making barrel-aged farmhouse feta, spinning it into wheels using a vat imported from Holland, and then maturing it in a traditional Greek brine recipe for 120 days or longer.

“I had to come up with a cheese that could be made in a warm environment that didn’t have to be turned and stored,” he says. Traditionally, feta came from places that didn’t have refrigeration and could withstand higher temperatures, much like a Northern California summer.

Podrozo Dairy is such a small specialty cheese company that external factors such as the Camp/Carr fires and COVID have impacted them greatly. However, Podrozo did see a boost in online sales last summer, which has helped him focus on launching a barn-to-door program that allows cheese aficionados to pick up their cheese directly from the farm so that it stays fresh.

Podrozo cheese is sold locally at the Chico Farmers Market, Field to Fork Tehama and the Little Sprouts Micro-Farm. The Podrozos will host a socially distanced open house on June 5 from 11 am-4 pm at 7713 County Road 24 in Orland, where people are welcome to meet the cows and try some cheese.4 continued on page 46

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Sierra Nevada Cheese Company Looping back around to Willows, the Sierra percent butter fat and cultured overnight Nevada Cheese Company has a bustling multifor 16 hours,” Ramos says. building manufacturing facility with a small Their products are sold in 86 stores in storefront near its entrance. Founded in 1997 Northern California alone, from Redding by friends Ben Gregersen and John Dundon, to El Dorado Hills. In September 2020, this cheese company has steadily grown and is the company launched a new online store expanding operations into a new facility less and products have been selling like than a half-mile away. gangbusters. • Nowadays, Sierra Nevada Cheese Company Ben Gregersen and John Dundon, Sierra Nevada Cheese Co. makes 70 kinds of dairy products ranging from cheese to yogurt, butter and more. In 2003, the cheese company moved Kayla Anderson is a freelancer writer, marketer, and avid traveler to Willows where they added a cheese room and manufacturing facility. who grew up on the shores of the Sacramento River in Redding.

Its products are sourced from two local goat dairies, two grass-fed cow She holds a bachelor’s degree in journalism from CSU, Chico and dairies for its Graziers brand, and three or four dairies that contribute to loves travelling on Northern California’s roads less traveled in her its organic certified cheese line. free time.

Its Sierra Jack line is the first kind of cheese the company made, and it’s smooth, mild and good in tacos or melted on top of some refried beans.

However, Sales and Marketing Associate Adrienne Ramos says its Perfect Sierra Nevada Cheese Pairings: bestsellers are the raw goat cheddar and the Graziers raw sharp • Gina Marie Fresh Farmer Cheese to tuck into cheddar. “People like the raw milk cheeses, too. We get our milk fresh jalapeno poppers and lasagna folds daily, so it doesn’t sit,” she says. The habanero cheddar is also a delight, • Gina Marie Cream Cheese to mix with heavy soft with a little kick of the spicy pepper in the aftertaste. Its organic whipping cream and salt for cheese tea line of butters is also a favorite, taking an average dish of steamed • Sierra Jack Habanero and Bella Capra Goat Butter veggies cooked in it or spread on top of a piece of toast into something for beef birria sandwiches next level. “Our European style vat-cultured butter is made of 82

Photos by Adrienne Ramos courtesy of Sierra Nevada Cheese Company

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INTEREST

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BY LAURA CHRISTMAN

out of this world T U N E I N TO B L U E D OT R E P O R T

SPACESUITS, earthquakes, wildfires, oddball planets and surfing culture. In an expanding universe, Dave Schlom sees little need to constrain topics for his popular radio show, “Blue Dot.” The North State Public Radio program features conversations with astronomers, geologists, climatologists, journalists, musicians and poets.

“If it’s something I think is interesting, I think the listeners will find it interesting,” says Schlom, a Red Bluff resident and longtime science teacher at Corning Union High School.

“Blue Dot,” which airs at 10 am Fridays and 3 pm Sundays, began in 2007 as a four-minute, space-oriented segment. It grew to hour-long interviews exploring not only space, but also nature and humanity on Earth.

Episodes have included: • Julie Jenkins’ memories of her dad, astronaut Alan Shepard, the first American in space • Astronomer Emily Levesque’s reflections on stargazing and observatories • Marine wildlife biologist Dawn Noren’s insights on killer whales • Blue Oyster Cult guitarist Richie Castellano’s explorations of rock guitar effects and technology “Anything that happens on Earth or beyond is fair game,” Schlom says. The mix of topics is built around a nucleus of

curiosity. The joy of discovery is evident in every conversation. “I don’t think I’ve ever done a show where I didn’t learn something new,” Schlom says. “That’s the fun part for me.”

North State Public Radio General Manager Phil Wilke describes “Blue Dot” as one of the Chico-based station’s signature shows. “It really helps to kind of build our brand – that we can do something with such a national reach from such a small public radio station.”

“Blue Dot” is available to public radio stations across the nation to air, and also can be listened to as a podcast.

“I am always astounded at the quality of the guests,” Wilke says.

“Dave is a physics high school teacher in Northern California and he is talking to astronauts and Nobel Prize winners. I think that speaks to the dedication he has and the seriousness he has in approaching the topics … He knows his stuff.”

Astronomer Carl Sagan’s book 1994 book, “Pale Blue Dot,” inspired the show’s name. Earth appears as a faint blue blur in a wellknown photograph taken by Voyager 1 as the space probe was leaving our solar system. Humbled by the image of Earth in the vast cosmic darkness, Sagan used it to underscore a message of cherishing our planet and our place in space. 4 continued on page 52Writer/science communicator Ann Druyan, Sagan’s wife,

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continues to carry on her late husband’s legacy. She was one of Schlom’s first “Blue Dot” interviewees and has been a repeat guest. “Carl Sagan has been my personal hero for my entire life,” Schlom says.

Schlom grew up in Southern California. He loved nature and space as a boy, and remembers getting up early to watch Apollo missions on TV. During a family trip to Kennedy Space Center, he was the 7-year-old kid fact-checking the guide on the tour bus.

Schlom earned a bachelor’s degree in geoscience from Chico State University and did freelance science writing, including assignments for the National Space Society.

He launched his education career at Corning Union High School 30 years ago. Being a radio show host and teacher are very different, he notes, but teaching helps with being able to explain scientific concepts on the radio show, and in asking questions that build understanding.

The pandemic meant switching to distance learning for his students. When “Cosmos: Possible Worlds” – the second follow-up series to Sagan’s popular 1980 “Cosmos” – aired last fall, Schlom pitched an idea to his students: Watching the new series together via Zoom.

About 15 students took him up on the offer. He kept the chat box filled with science details and back stories while the

shows were underway. Sagan’s son Samuel, who was involved in the production, listened in and was impressed by the students’ comments.

Viewing the series together became a valuable connection in a disconnected time. “It turned out to be this wonderful experience for all of us,” Schlom says.

Outside of the classroom, “Blue Dot” consumes a good deal of Schlom’s attention. He works evenings and weekends on the show, recording interviews from a studio in his Red Bluff home.

Matt Shilts, the show’s first producer, created the “Blue Dot” theme music. Matt Fidler is the current producer. “He’s the maestro. He makes me sound good,” Schlom says. Ellie Johnson, a former student, is associate producer, managing the calendar and coordinating interviews.

There’s never a shortage of inspiration for episodes – news events, scientific discoveries, newly released books, or simply something Schlom wants to investigate, such as Mono Lake or how to make golf more environmentally sustainable.

“Making this program is very enjoyable for me, and I look forward to doing it for the foreseeable future,” Schlom says.• www.mynspr.org/programs/blue-dot

Laura Christman is a freelance writer in Redding with a degree from Cal Poly San Luis Obispo and a long career in newspaper journalism. Contact her at laurachristman14@ gmail.com.

Greenville HEALTH

WISE

Diabetes Champions Continued….

In April we showcased our Lifestyle Coaches, Patient Care Coordinators, and Diabetes Paraprofessionals as Diabetes Champions. Those are just a few in the lineup of dedicated Diabetes Champions that work at Greenville Rancheria Tribal Health (GVRTH).

This month we want to recognize our Providers and Certified Medical Assistants (CMAs) as Diabetes Champions. We could not do it without these amazing team members. GVRTH has a high population of patients who have Prediabetes or have developed Diabetes and that means we have a big responsibility to help our community to stay healthy.

Our Providers and CMA Champions help these patients to gain knowledge of blood sugar management, along with recognizing the complications that may occur if not managed properly.

With a focus on A1Cs greater than 7 and reaching exercise and dietary goals to help prevent future medical complications, our Providers and CMAs are dedicated to pre-screening and early detection to help in the delay and or prevention of diabetic related comorbidities and hospitalization for patients.

GVRTH Providers and CMAs walk side by side with the patient as they navigate through the process of a wellness journey. They supply the patient with tools like referrals to Diabetes Empowerment Programs, Lifestyle Coaches, Nutrition Therapy and Walking groups and make sure the patient has follow-up visits to keep track of the patient’s ABCs (A1C, Blood Pressure & Cholesterol).

Let our Diabetes Champions walk with you on your Wellness Journey. Side by side we can help you manage, and possibly prevent Type 2 diabetes from happening.

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Blue Dot host Dave Schlom (left) and producer Matt Fidler (right) • Photo by Sunshine Rush

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INTEREST

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BY RICHARD DUPERTIS

Good Connections P L U G I N AT D R O P I N R E D D I N G HEY, TECHIE! How’s the bandwidth out there? Not so good? Download speeds tying you up? Uploads got you down? Got you so frustrated you want to haul off and...? Well, there’s now a place you can go for all that, in Redding, just a phone’s throw from 299 and I-5. It’s called Dropin, and co-founders Greg Ramsey and Brad Rostocil invite you to do just that.

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We’re talking 250/250 Mbps of fiber available 12 hours a day in clean, modern office space, whether you want a table, a soundproof booth or a conference room. You can hardwire to the ‘net or link up with secure wifi. You pay only for what you need, by the hour or the month. And speaking of hours, that’s all the time you need to do the work that now takes you days at home.

“We have people come in with Apple devices, which have huge updates. Sometimes someone will have as many as eight devices at a time. That would take a day for them to do at home, but it only takes an hour here,” says Ramsey.

Photos courtesy of Dropin Redding

“One customer, a photographer, says it can take her 12 hours to upload her photos, but at Dropin it takes only 55 minutes.”

“We’re here for anyone who needs a place to go. Internet in the outlying communities suffers quite a bit,” says Rostocil. “We see traveling professionals, too. Like, we have someone making a documentary come in occasionally to upload 1GB portions to the cloud.”

Ramsey calls his come-and-go crowd “remote workers,” and estimates they make up about 30 percent of his customer base. Often, they just touch in at Dropin, then pursue plans of a more recreational nature. “They will come up Thursday night, work a full day in our space Friday and spend the rest of the weekend searching Shasta County,” he says.

Rostocil sees the locals who frequent Dropin contributing to Redding’s economic community, as well.

“We provide a place for their ideas to grow legs,” he says.

“We have at least a handful of contractors who roll their plans out on the table here before submitting to the city.”

The two founders found each other years before Dropin, first meeting at church during a shake-handswith-your-neighbor moment. They and their wives were fast family friends by the time Ramsey came up with the idea for Dropin. His friend happened to be in transition, ready to take up a new business project.

Ramsey calls it a solid partnership. “He has what I don’t and I have what he doesn’t have, so that makes for a good fit,” he says. “I’m a civil engineer. I design, build things. He has more of a background in business.”

In fact, a background in business management. “I found the idea intriguing. I was not aware of the need,” his partner recalls. “I researched, worked the spreadsheets.

We started looking at the market, traveling around the state. I read a lot of good articles on the subject. You have to wear all the hats to start a business.” 4 continued on page 58

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“The idea was that professionals don’t work in coffee shops,” says Ramsey. “It’s noisy, there’s interruptions. We moved in next door to a coffee shop, leased two units and tore out the wall in between to open a big office space. We consider ourselves to be a third workspace for people who work at a home office or a corporate office. We’re somewhere in between.”

It wasn’t until Dropin actually opened its doors two years ago that they realized the networking opportunities offered by their efforts. “It was a mistake to think this was only for tech workers,” Rostocil muses. “Pretty soon we found business owners coming in. Everyone wanted a place with really good internet. We created a diversity.”

Customers include students, attorneys, engineers, project managers, coders, start-up owners, even a handful of doctors.

One of those doctors is also an inventor. Neil Louwrens owns a half-dozen patents, most clustered around his invention GownUP™. “Gowning up is cumbersome, and some workers go without wearing a gown,” explains

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Louwrens. “I came up with a more streamlined process that takes just a few seconds.” He chooses the soundproof booth at Dropin because sometimes his business can be highly confidential – or loud.

Rostocil likes how the networking led to partnerships between those of common interests, business professionals or young entrepreneurs planning their first ventures.

“Greg and I both have a passion for seeing people rub shoulders like that. We’re like gatekeepers, pointing people in the right direction. They are surprised to find someone with the same interests. It’s a great thing to see.”

Ultimately, he hopes people who Dropin will find an inspiration there to pursue their goals. “Working separately but working together creates a synergy,” he says.

“You see others working and you think, starting a business, there’s a lot to figure out. I’d better get to it.”• Dropin • 155 Lake Blvd., E., Redding • (530) 483-8880 Monday-Friday 7am-9 pm • Saturday 8 am-6 pm• Closed Sunday • www.dropin.mobi

Richard DuPertuis is a Redding grandfather who writes. His stories and photographs have appeared in newspapers, magazines and online. He strives for immortality not by literary recognition, but through diet and exercise. He can be reached at dupertuis@snowcrest.net

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INTEREST

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BY TIM HOLT

ONE WOMAN OPERATION

Barbara Brown - 1946 high school graduation (left) and in her 80s as an avid hiker (right) • Photos courtesy of Keven Brown

N AT U R E G R A P H ’ S B A R B A R A B R O W N WHEN I MET Barbara Brown some 20 years ago, she was a spry 70-year-old, running her backcountry book publishing business as a one-woman operation. She ran the printing press, mailed out books and kept all the records. She lived on a 40-acre spread just outside Happy Camp, across from the sprawling building that housed the company’s equipment and offices. She had been running the company as its sole owner since 1991, after the death of her husband Vinson, the company’s founder.

It was more than a fulltime job: Her company, Naturegraph, had some 100 titles in print, distributed throughout the United States and Canada. The

Naturegraph catalog reflected the company’s rural location. It featured nature guides, histories of local Native American tribes and specialty niche books that told readers how to make jerky and go on backcountry packing trips with burros.

Two of its books, “Common Edible Plants of The West” and “Wild Edible Plants of North America,” had each sold more than 100,000 copies. One of its most popular and beloved books, “Dear Mad’m,” was the autobiography of an 80-year-old woman who moved from the city to live alone in a cabin alongside the Klamath River near Happy Camp.4 continued on page 62 JUNE 2021

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AT 92, SHE DOESN’T HAVE QUITE THE VITALITY SHE HAD AS A SPRY SEPTUAGENARIAN. BUT THIS, AFTER ALL, IS A WOMAN WHO WHEN SHE WAS IN HER MID-80S WAS DESCRIBED BY ONE OF HER HAPPY CAMP NEIGHBORS AS “SOMEONE WHO’S STILL RUNNING CIRCLES AROUND THE REST OF US.” TOP: Dear Mad’m front cover (left) • Author Stella Patterson (right) BOTTOM: Keven operating the Heidelberg

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Naturegraph books could be found at national and state park visitor centers as well as traditional bookstores. All in all, it was a pretty impressive operation for a one-woman publishing business in a remote corner of California.

Fast-forward to last September, when raging wildfires caused by a downed power line were sweeping through the forests northeast of Happy Camp. Brown, now 92, got her evacuation call at 7 am on September 6. She barely had time to scoop up a few business files and pile in her pickup. A grandson, Michael Duncan, his wife and two children evacuated with her. They had been living with her for a little over a year.

The fire totally destroyed Brown’s home, where she had lived for 46 years, and the building that housed her business, along with thousands of books.

Brown is currently living in makeshift quarters not far away, in one of many RVs donated to fire victims by the local Karuk Tribe. Her grandson and his family live nearby in a rental home.

She is determined to rebuild her company, and has enlisted help from her son Keven, a high school teacher in the Sacramento area.

Keven knows the operation inside and out. At the age of 5, he was collating books. By the time he was a teenager, he was helping to run the printing press, and later served as Naturegraph’s editor.

“It was very much a family business,” he says, noting that his two sisters also worked there.

It will be a scaled-down operation going forward. Popular books like “Dear Mad’m,“ the edible plant books and books on Native American tribes will be strictly print-on-demand, and many of the titles will be converted to e-books.

The company had been downsizing before the fire: The printing press had been sold, and in recent years Barbara Brown was taking on only one new author and title per year. In its prime, the company had been publishing about eight new titles a year.

Her home, which was insured, will be rebuilt, but there will be no new facility built for the downsized publishing company.

Before the fire upended her life, Brown had started working on a book about the 75-year history of her company. Her notes on the book went up in flames like everything else, but she vows to start over again and complete the book.

And she probably will. At 92, she doesn’t have quite the vitality she had as a spry septuagenarian. But this, after all, is a woman who when she was in her mid-80s was described by one of her Happy Camp neighbors as “someone who’s still running circles around the rest of us.”•

Tim Holt is a longtime journalist, the editor of the quarterly Northwest Review, and the author of “On Higher Ground,” a futuristic novel set in the Mount Shasta region. He lives in Dunsmuir, and is an avid cyclist and hiker.

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F F O E H T ID R G

CALIFORNIA ADVENTURE DISTRICT

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BY NIGEL SKEET

EXPERIENCE

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GO UNPLUGGED BUT G O P R E PA R E D WITH MUCH OF the world still in turmoil, many are fleeing the big cities and “heading for the hills” in search of much-needed rest and the opportunity to recharge the soul.

Many are coming to the California Adventure District to hike, camp, kayak, fish, bike, overland and enjoy numerous other fantastic recreational activities in abundance here. When the fun is done, they share their Northern California adventures with friends and family on social media.

But then there are some who just want to unplug from the matrix completely, go off the grid as they say, with no cell phones or electronics that send and receive any kind of signal. Luckily for them, the California Adventure District has thousands of square miles where you can’t even receive a cell signal, and so it’s perfect to disappear for a while.

If you would like to go off the grid for a while, here are two great spots. But please be advised, there really is no cell signal out here, so bring a GPS tracker, a first aid kit, learn how to deal with a snake bite, notify friends and family where you are going, and notify the forest service that you’ll be out in the middle of nowhere, and give a timeframe that you’ll be off the grid.

Clear Creek National Recreation Trail: Siskiyou County This 42-mile point-to-point moderate hike features ample opportunities for backpacking and camping. Give yourself three days to take your time and enjoy this beautiful trail.

11 Lake Loop from China Gulch: Trinity Alps This 39-mile trail near Forks of Salmon is rated as “hard,” but that doesn’t mean you have to complete the whole thing. Take your time and enjoy the lakes and waterfall that this trail has to offer – the landscapes are incredible.

We’d love to hear from you if you go out to these areas for a few days. Find Enjoy Magazine on Facebook, share your best photos and let us know what it was like for you to be completely off the grid.

Speaking of California Off The Grid, the California Adventure District will be hosting a new event called just that. Professional survivalist Britt Ahart, who starred in two seasons of the History Channel’s “Alone,” will take up to four participants into the Northern California wilderness and survive for multiple days using only their survival skills. Look for California Off The Grid around late fall.•

Nigel Skeet is originally from England. He moved to Redding 11 years ago after living in Los Angeles for 25 years. As a creative partner with the firm U! Creative and with an extensive background in photography and marketing, Nigel is committed to elevating the global presence of Northern California.

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WHAT’S HAPPENING

DOWNTOWN DETAILS THANK YOU FOR SUPPORTING DOWNTOWN REDDING BUSINESSES. Completed in 1907 at the cost of $10,000, Old City Hall has been the seat of city government, police and fire departments – at the time, the population of Redding amounted to some 3,000 people. It served in this function through 1978 when City Council chambers and the police department moved out. Also in 1978, the Old City Hall was placed on the National Register of Historic Places.

Apart from the interior remodel and restoration of much of the original exteriors, the 1986 renovation preserved one of the Old City Hall curios – an iron jail cell, part of the then-city jail. Made by a local blacksmith, the imposing structure is one of two that used to be part of the building.

Two remaining palm trees outside the building were originally planted by the Women’s Improvement Club in 1908. The palms were famous region-wide; in the early 1900s, travelers would ceremoniously stop and photograph the palms because they provided a stark contrast against the native Northern California vegetation.

Since the renovation in 1986, Old City Hall has found new life as an arts and multimedia center, housing a performance hall, an art gallery, classroom and public access television station. It has been home of the Shasta Arts Council since then. This month, the nonprofit organization will celebrate 40 years of service to the community. Stop by Old City Hall to see the new, multi-discipline gallery show opening June 4, which runs through July 24.

HERE’S THE BLAKEDOWN

Blake Fisher - Viva Downtown Program Coordinator Cedar Crest, Woody’s and Final Draft are Downtown Redding’s three local breweries.

Each location brews its own variety of tasty, cold, delicious craft beers. School is out, summertime has arrived and we are moving forward after an interesting year. My advice: Grab your friends and treat yourself to your own beer crawl. Pints, flights and microbrew delights, you are guaranteed to find a wide range of beers that will satisfy any IPA, lager, blonde, stout, sour or cider aficionado. Woody’s, Final Draft and Cedar Crest also have appetizers and delicious menu items that pair nicely with whatever ale you decide to drink. For the wine drinkers, Westside Wines and Hops, Vintage Public House and The Grape Escape are just a few of the fantastic alternatives to check out if beer is not your thing. Hey, I will cheers a drink with any of you that I see enjoying Downtown. Salut!

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BY VIVA DOWNTOWN AND THE ENJOY TEAM

DOWNTOWN BUSINESS SPOTLIGHT Carl and Linda Bott, co-owners of KCNR - Free Fire Radio, Inc., formed Free Fire Media and purchased an FCC broadcasting license a little more than 11 years ago and proceeded to fulfill their mutual vision of a community-focused talk radio station. Their slogan is, “Radio for the people by the people.” They feature local and nationally syndicated programs and they co-host a weekday morning open-line show, spotlighting issues of North State concern. Linda’s solo program, North State Now, airs the first Thursday of every month.

1326 Market Street • (530) 605-4567 • www.kcnr1460.com 1460am / 96.5fm

KCNR owners Linda and Carl Bott

Heavenly Donuts (formerly Winchell’s) has been owned by the Garrett family in Downtown Redding for more than 30 years. In early 2000, when Winchell’s sold to another company, the Garretts left the franchise and started Heavenly Donuts. They chose the perfect name.

Always fresh and delicious, and with a wide variety to choose from, your taste buds will do a happy dance with every bite. The staff is friendly and always serves you with a smile. Open 24/7 (with a drive thru!), you can get your donut fix whenever you feel the urge.

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Heavenly Donut co-owner Trevor Garrett

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ENJOY THE VIEW

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BY TONY HORD

www.EnjoyMagazine.com JUNE 2021

SAILBOATS ON WHISKEYTOWN LAKE Born and raised in Shasta County, Tony Hord makes his living as a real estate agent but fuels his passion with the art of photography. You can find him in the great outdoors or at a local sporting event trying to get that shot. You can see more of his work at www.tonyhord.com.

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WHAT’S COOKIN’ | STORY AND PHOTO BY MACI MANTY

NO-BAKE CHOCOLATE SATIN PIE Rich, decadent and oh-so-chocolatey, this pie is a chocolate lover’s dream come true. This recipe involves several steps that need to be carefully followed, but don’t let that deter you from making it, as it actually comes together quite simply. Not only is this pie absolutely worth the extra effort, but it makes for a perfect cool and indulgent treat during these hot summer days. Enjoy

DO YOU HAVE A RECIPE YOU’D LIKE LANA OR MACI TO MAKE? Please submit it to lana@enjoymagazine.net

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JUNE 2021 RECIPE FOR BEST RESULTS, READ THROUGH ALL THE STEPS BEFORE BEGINNING.

CRUST INGREDIENTS: 25 chocolate sandwich cookies, finely crushed

4 T butter, melted

FILLING INGREDIENTS: 1¼ cups granulated sugar

4 eggs 1 cup 60% cacao chocolate chips

½ cup butter, softened

3 T cocoa powder

¼ tsp. instant espresso powder (optional) ½ T vanilla extract

1 cup heavy whipping cream

1 T powdered sugar

¼ cup marshmallow cream TOPPING INGREDIENTS:

1 cup heavy whipping cream

1 T powdered sugar

2 tsp. vanilla extract

¾ cup marshmallow cream

PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES CHILL TIME: 4 HOURS

LOVE OUR RECIPES? Come into Enjoy the Store in Redding each month and ask for your FREE recipe card.

Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.

DIRECTIONS: STEP 1: Crush cookies in a food processor to fine crumbs and pour into a medium sized bowl. Melt butter and add to the cookie crumbs. Mix until fully combined. Press the mixture firmly into the bottom and up the sides of a pie plate. (Tip: Use the bottom of a small, flat measuring cup to evenly press the crumbs into the pie plate.) Chill in the refrigerator.

STEP 2: Add granulated sugar and eggs to a medium saucepan.

Cook on low/medium low heat and whisk continuously to ensure the eggs don’t scramble. The mixture will begin to form foamy bubbles, slightly rise in the pan and become thick. Watch it carefully and keep whisking, as it will suddenly change right before it’s done. Once the mixture becomes thick (almost curd like) and coats the back of a spoon (or when it reaches 160 degrees), remove from the heat, pour into a medium-sized bowl and set aside. This step takes about 10 minutes. If you end up with cooked egg pieces, try again and cook on lower heat.

STEP 3: While the egg and sugar mixture is still hot, add the chocolate chips and mix in until fully melted and combined. Set aside to cool.

STEP 4: In a large bowl, beat butter well with an electric hand mixer for 30 seconds. Add cocoa powder, espresso powder and vanilla and beat until combined. Add the egg and sugar mixture to the bowl and beat until fully incorporated, about 1-2 minutes.

STEP 5: Add heavy whipping cream and powdered sugar to a medium-sized bowl and beat until very soft peaks of whipped cream form. Add the marshmallow cream and beat until it becomes thick and fluffy. Add the whipped cream into the egg and chocolate mixture, and lightly beat until combined. Add the filling to the chilled cookie crust and use a rubber spatula to gently spread it around until even. Place the pie in the freezer to set.

STEP 6: After about 20-30 minutes, prepare the topping. In a medium-sized bowl, beat the heavy whipping cream, powdered sugar and vanilla until very soft peaks of whipped cream form.

Add the marshmallow cream and beat until thick and fluffy.

Gently spread the whipped topping over the top of the pie with a rubber spatula. If desired, dust with cocoa powder or add chocolate curls. Return to the freezer for 3-4 hours and thaw on the counter for 15-30 minutes before enjoying. Leftover pie will stay fresh in the fridge for several days. It can also be frozen.

JUNE 2021

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BY TERRY OLSON

where’s the beef HOMEMADE BARBECUE SEASONINGS

“Barbecue may not be the road to world peace, but it’s a start.”

-Anthony Bourdain, American chef and author

GRILLING MEAT OUTDOORS on an open fire is one of the most basic – and oldest – methods of cooking known to man. And for reasons that mystify social scientists, it’s usually a male that is holding tongs in one hand and a beer in the other as they “man the grill.”

According to a recent gender-based study, only 18 percent of women identify as the primary griller in the family. When you go to your next backyard barbecue, the person who plops the meat over hot coals will likely be a guy … and there will be a posse of other men circling around the grill, offering advice, jokes and camaraderie.

It’s just one of those unexplainable truths. Men also love to brag about their outdoor culinary skills. Have you ever noticed that a guy who can’t even operate a basic oven suddenly is a master chef when it comes to the grill? And they have a secret recipe that they will take to their grave. Silly, isn’t it?

One of the most guarded barbecue “secrets” is how to add flavor to the meat. Marinades, sauces and spice rubs are the main flavor boosters.

And, according to most grilling experts, you’ll get the greatest bang for the buck with rubs.

You can buy rubs with awesome names (Boom Boom, Bad Byron’s Butt Rub, Slap Ya Mama Cajun Seasoning, Carolina Dirt, Sweet Rib O’ Mine, Maui Wowie) or you can concoct your own “secret recipe.”

Some barbecue aficionados use specific dried herbs to make rubs designed to pair with the type of meat being grilled. For example, dill is great for seafood but not so great with chicken. Cumin is often used for pork and beef but not so much for chicken. Lemon zest brings out the flavor of fish and chicken but is not often used for beef or pork.

You get the idea.

But after years of trial and error, I have discovered a spice and herb concoction that works for just about any grilled meat. You may want to experiment with your spice rack and create your own “secret recipe.”

The beauty of this basic recipe is that it designed to be tweaked depending on family tastes and/or the type of meat being grilled. I encourage you to add at least one or two ingredients (or eliminate one or two) and then give it your own name.

And in the spirit of gender equity and smashing stubborn stereotypes, I hope more women take up the tongs and ask the men to make the salad and stay in the kitchen.

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TERRY’S TERRIFIC BARBECUE RUB

Created for beef brisket and tri-tip, but it’s good on anything!

INGREDIENTS • ¼ cup brown sugar • 2 T sweet paprika • 2 T smoked paprika • 2 T kosher or sea salt • 1 T ground black pepper • 1 T garlic powder • 1 T onion powder • 1 T dried oregano • 1 T dried thyme • 1 tsp. cayenne pepper • 1 tsp. chili powder • 1 tsp. cumin INSTRUCTIONS Mix all ingredients in a bowl. Generously rub the mixture onto the piece of meat. Set in plastic wrap or airtight container overnight. •

Terry Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.

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GIVING BACK | BY CHRISTY MILAN

Just Breathe 2 9 R OW S L AV E N D E R FA R M

THE SCENT OF fresh lavender fills the air as bees buzz from the purple blooms. It mixes and diffuses in the air with a sweet, subtle tone, then bursts with a musky intensity. The calming scent clings to the breeze. Immediately you feel waves of relaxation as you take a deep breath and fill your lungs with the tranquility. This is an adventure filled with the essence of spring.

You’ll experience this with a visit to 29 Rows Lavender Farm in Anderson. Gary and Rocio Parkinson began this endeavor in 2018.

The passion of growing plants and seeking overall wellness led to the creation of 29 Rows. The organic farm offers the Parkinsons the opportunity to work toward two of their passions: community and wellness. Serving the community with healthy options while encouraging one another is the farm’s focus. “We love the outdoors and all the benefits we receive from being out in nature,” Gary says.

“We believe there are physical and mental health benefits that come from nature that we can all benefit from, whether it is taking a walk or using what can grow right in your backyard.”

Throughout the year, dried lavender bundles, sacks, hydrosols, bath bombs, bath salts, roller balls, body balms and lavender/loofah goat milk soap scrubs are available. Each product is lavender based, but many incorporate other natural compounds such as cedarwood or citrus. Mamá Chio’s succulents and cacti are also on hand. Visitors to the farm can choose a succulent, sip on lavender lemonade and pot their new plant.

Each year, 5 percent of profits from the harvest are donated to a community cause. Due to the difficulty of 2020 for young children, 29 Rows chose the MindUP program at a local school. “We wanted to give back to our community in a way that supported what we love – nature and wellness,” Gary says. “The lavender was the perfect avenue to foster both. The desire to create this space has only amplified as we have seen how we can support other small businesses, educate our communities on proper farming techniques and collectively learn about sustainable environmental practices.”

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MindUP, a program of the nonprofit Goldie Hawn Foundation, was created to reduce childhood aggression, anxiety, depression and suicide. MindUP is based in neuroscience and provides the knowledge and tools children need to manage stress, regulate emotions and face challenges with optimism, resilience and compassion. The program teaches students to form positive relationships and act with kindness.

Since 2003, MindUP has helped children develop skills necessary to thrive in school and throughout their lives. It infuses mindful awareness practice, social emotional learning and positive psychology to promote children’s wellbeing. As a result, the MindUP program sees outcomes like improved academics, attention, concern for others, meaningful friendships and better-regulated stress. These enhanced tools and strategies allow for self-regulation, which increases optimism, happiness and resilience.

Along with providing support for MindUP, the farm provided additional community support for Think Pink and hosted womenowned small businesses. “There are many exciting updates to come on the specifics of where we’ll be giving back this year,” Gary says. “In 2020, we saw the need to get back to nature when life shifted. We want everything we offer to continue to empower our community to do so. Getting back to nature will be how we evolve the farm moving forward. Each new addition to the farm will be driven by the purpose we set at the onset: give back and do good.” • 29 Rows Lavender Farm Products available online and at all Holiday markets www.mindup.org • (530) 510-8903 Find them on Facebook and Instagram

Christy Milan, with a passion for story-telling and a love of words, has been pursuing her dream that encompasses adventure and community connections. She grew up in the North State and adores the outdoors, which brings her inspiration and recharges her batteries. She is avid about holistic health. christyswordcraft@gmail.com.

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How can I help someone else stay safe?

- Uncle Jeff and the bear 2021

SOME RISKS ARE OBVIOUS. PREDIABETES ISN’T. It is estimated that 1 in 2 Shasta County residents may have prediabetes!

Prediabetes leads to diabetes, and both are on the rise in Shasta County. Small lifestyle changes such as eating healthy and being more active can prevent or reverse the disease. You are at higher risk if you are older than 40, overweight, or have a family member with diabetes.

Become a crisis line volunteer Domestic Violence & Rape Crisis Center

TurnItAroundShasta.com Take or share the 60 second risk test

Talk to your doctor about your risk

Join a lifestyle change program like those hosted by the Shasta Family YMCA

It’s never too late to turn your health around!

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