Sacramento Magazine May 2021 Issue by Sacramento Magazine

ORDINARY SAC PHOTO ESSAY

OUR WEDDING 13

PAGES

IDEAS FOR THE PERFECT DAY

HELPING OUT VOLUNTEERS ON DECK

BIKE TRAILS 16 great rides

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May Table of Contents / Staff Box / Editor’s Note / Contributors

RIDING THE REGION We tell you where to go if you want to ride your bicycle. By Dorsey Griffith

HELPING HANDS These five volunteers use their time to assist others. By Elena M. Macaluso

SEE AND BE SEEN Enoch Ku’s “Ordinary Sacramento” photography project looks at everyday scenes differently. By Catherine Warmerdam

OUR WEDDING This special section includes stories about pandemic trends that will persist, brunch weddings, dessert carts and more.

)

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tim engle SACMAG.COM May 2021

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Contents Wedding inspiration )

The 916 22 TOUGH AS NAILS Merryl Tengesdal on TV

23 BLOWN AWAY Extreme balloon creations

24 MEET YOUR NEIGHBOR: VIRGINIA OPOSSUM

All about these marsupials

25 PLAYING THE GAME Capital Games Studio

,, Ordinary Sacramento )

26 SUSTAINABLE SAC Prepped and ready

Bravo

Wellness

83 THE MAGIC OF WORDS Poets laureate speak up

29 GREEN GODDESS Women and cannabis

Taste 88 LESSONS LEARNED

Pandemic dining

90 THE GOOD STUFF Downtown liquor store

90 FOOD FROM THE GROUND UP Savory Café shows respect

92 DINE Restaurant guide

Reflect 98 UPHILL RIDE Cycling to Lake Tahoe

)

Poet Julia Connor

ON THE COVER American River Parkway at Lake Natoma

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tim engle

SACRAMENTO MAGAZINE May 2021

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E X P E R I E N C E T H AT L E A D S TO E XC E L L E N C E

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PUBLISHER Dennis Rainey EDITORIAL DIRECTOR Krista Minard ART DIRECTOR Gabriel Teague E D I TO R I A L MANAGING EDITOR Darlena Belushin McKay DINING EDITOR Marybeth Bizjak CONTRIBUTING WRITERS Sasha Abramsky, Luna Anona, Daniel Barnes, Diana Bizjak, Cathy Cassinos-Carr, Ed Goldman, Jennifer Junghans, Angela Knight, Elena M. Macaluso, Reed Parsell, Kari L. Rose Parsell, Anna Quinlan, Steph Rodriguez, Thea Marie Rood, Mari Tzikas Suarez, Catherine Warmerdam, Sara E. Wilson ART GRAPHIC DESIGNER Debbie Hurst CONTRIBUTING PHOTOGRAPHERS Kat Alves, Gary and Lisa Ashley, Beth Baugher, Francisco Chavira, Debbie Cunningham, Wes Davis, Terence Duffy, Tim Engle, Kevin Fiscus, Aniko Kiezel, Ryan Angel Meza, Tyler and Christina Mussetter, Rachel Valley A DV E R T I S I N G NATIONAL ACCOUNTS MANAGER Lisa Bonk ADVERTISING MANAGERS Duffy Kelly, Victor Obenauf, Carla Shults SENIOR ADVERTISING DESIGNER John Facundo MARKETING & WEB DIRECTOR OF MARKETING AND DIGITAL MEDIA Dan Poggetti MARKETING AND DIGITAL MEDIA COORDINATOR Nicole Kern C I R C U L AT I O N CIRCULATION MANAGER Riley Meyers PRODUCTION PRODUCTION DIRECTOR Stephen Rice SALES OFFICES SACRAMENTO 231 Lathrop Way, Suite A, Sacramento, CA 95815 (916) 426-1720

SACRAMENTO MAGAZINE May 2021

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PUBLISHED BY SACRAMENTO MEDIA LLC CEO Stefan Wanczyk PRESIDENT John Balardo FO R I S S U E S O F T H E M AG A Z I N E SUBSCRIPTIONS To establish a subscription

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To purchase back issues, please call (866) 660-6247. TO S U B M I T M AT E R I A L

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STORY IDEAS Have you spotted something appropriate for editorial coverage in Sacramento Magazine? Please submit as much information as possible about the subject to Darlena Belushin McKay at darlena@sacmag.com. Keep in mind that we maintain a relatively strict local boundary— Sacramento, El Dorado, Placer and Yolo counties— and our lead times run long, with most issue lineups completed four months prior to publication.

Just a short drive from Sacramento and accessible from both Interstate 80 and Hwy 65, the Placer Wine & Ale Trail is that authentic experience you are looking for in the Sacramento Region’s Farm to Fork scene. 23 wineries, 15 craft breweries and dozens of tap rooms, wine bars, eateries and more! Whether for local wine, craft beer, spirits, food or specialty products, Placer has it all!

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ADVERTISING Interested in advertising or a digital media package? Please contact Burton Creek State Park Dennis Rainey, dennis@sacmag.com. Northstar

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WRITERS, PHOTOGRAPHERS AND ILLUSTRATORS If you are interested in contributing to Sacramento Magazine, please send information to (writers) Krista Minard, krista@sacmag.com or (photographers and illustrators) Gabriel Teague, gabriel@sacmag.com. Include a cover letter, Kings beach résumé and links to previously published work.

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patient — heart surgery

The specialists who gave a boy a heart for life The region’s only nationally ranked, comprehensive children’s hospital After being born with a rare quadruple heart defect, Damian overcame three open-heart surgeries with the help of pediatric specialists who provided life-saving care and support to him and his family. Now as a healthy boy he can follow his own dreams of helping others — as a Sacramento weatherman. Visit us online and learn more about Damian’s story.

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Editor’s Note

Get on Your Bikes

know we’re all hankering to get on a plane and fly far far away, but it’s springtime in Sacramento and there’s no better time to be home. Furthermore, in writer Dorsey Griffith’s story about local bike trails in this issue, you’ll find a lot of the stuff you’d imagine your faraway vacation to include: water views (river and lakes), adventure (road bike or mountain bike—you choose), terrific food (plenty of grub stops). We’ve got one of the best bike trails in the world in our American River Parkway, and two lakes within a few miles of each other (Lake Natoma and Folsom Lake), plus the foothills right here to provide some serious climbs and gorgeous vistas. I live in bike central—Folsom—with its frillion miles of paths, including the newish Johnny Cash Trail, which can be accessed within half a mile of my house. I went for a walk out there the other day, the spring-blooming trees brilliant pink, the cows mooing on the adjacent prison property. Laid off during the pandemic, my husband shed some extra pounds riding a 40-plusmile loop from home that encompassed the Johnny Cash Trail, Historic Folsom, Lake Natoma, Beals Point at Folsom Lake, the bridges (Lake Natoma Crossing, Folsom Lake Crossing, the truss bridge that’s only for pedestrians, scooter riders and cyclists), the path behind the Verizon building off Folsom Boulevard and the one “by that pond, you know, sort of behind Raley’s” at Blue Ravine (part of Willow Creek/Humbug Creek trails) . . . it’s dizzying, how many legs of the numerous paths he would take each summer morning. He broke some spokes and literally rode the tires off his bike. We bicycled as a family, too, when our daughters were young. Anna learned to ride a twowheeler on a flat stretch of path near the Sac State Aquatic Center; Melissa took her first big spill on the trail behind what is now Out of Bounds Brewing. We once walked our bikes about 3 miles home from Folsom Kids Play Park (Castle Park to us) when Anna got a flat. In high school, Anna and a friend would ride mountain bikes up to Folsom Lake via the big hill at Folsom Point, then ride the dirt trail between the little dam and Browns Ravine; they’d come home exhausted and filthy and exhilarated. Dorsey’s story reminds me that my own neighborhood can be a jump-off point for a near-vacation, and that it’s been awhile since I’ve gotten on my two-wheeler and felt the wind in my hair. Let’s go.

AND THERE’S MORE . . . Coming with the June issue, Sacramento Home becomes Sac Design, with a new look. The magazine will include stories about three sets of homeowners—an empty-nester in Plymouth, a Carmel couple with a second home in Granite Bay and an Elk Grove family rebuilding after a fire.

The Daily Brief—Sacramento Magazine’s free newsletter goes to email subscribers every weekday. Catch the latest updates in dining, arts and entertainment, wine, recreation, health (including daily COVID case counts) and more. You’ll also find links to other community resources and social media posts that have caught our eye. Subscribe at sacmag. com/newsletters.

KRISTA MINARD krista@sacmag.com

CONTRIBUTORS

Dorsey Griffith

“It’s not every day you get to report on something that brings joy, all while burning calories and building muscle. Connecting with cyclists of all kinds to learn about—and in many cases share—their favorite rides in the region allowed me to do just that,” says writer Dorsey Griffith, who tackled this issue’s cover story. A longtime Sacramento-based health journalist and cyclist, Griffith immersed herself in both the storytelling and physical demands of what she says was a dream-come-true assignment.

Tim Engle

“It’s been far too long since I’ve been on my mountain bike, and this assignment made that very clear,” says Tim Engle, who photographed various bike trails around Sacramento for this issue. “It brought home what a unique outdoor recreation area we live in, with some breathtaking locations that don’t take a ton of effort to get to.” Tim also photographed “Tough as Nails” participant Merryl Tengesdal for this issue. “What a wonderful individual with so many amazing stories,” he says.

Catherine Warmerdam

Writer Catherine Warmerdam says she’s drawn to any art that invites the viewer to pause and look more closely at everyday scenes. “That’s the effect Enoch Ku’s photography had on me,” she says. “His work tells us not to take the familiar for granted, which is a fitting theme for today’s world. The connection he draws between racial identity and his love for his neighborhood is astute. By celebrating where he comes from, he can celebrate who he is.”

SACRAMENTO MAGAZINE May 2021

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i n s i d e: Dragon Lady / Playing Opossum / Game Plan / Prepped To Sustain

The Moon’s a Balloon Kendra Freed creates Insta-friendly balloon installations for special occasions of all kinds— birthdays, graduations, baby showers and more—through her company, Hip + Hooray. For more about her business, turn to page 23. SACMAG.COM May 2021

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Tough as Nails

This local mom is showing her mettle on national television. BY LAUREN KATIMS

ranite Bay mom and fitness trainer Merryl Tengesdal has self-proclaimed “thick skin,” and she has the resume to prove it. After serving 10 years in the U.S. Navy, she joined the Air Force, where she remains the only Black woman to have ever flown a Lockheed U-2 reconnaissance aircraft. In 2017, she retired as a colonel. Now, Tengesdal (nickname: Dragon Lady) is again showing her resilience on the CBS series “Tough As Nails,” where 12 contestants compete in group and individual events that test physical strength and mental endurance. Tengesdal talked to us about her experience on the show, inspiring her daughter and why she believes every child should set big goals—and follow them. HOW DID YOU GET THE NICKNAME DRAGON LADY? It’s the actual name of

the U-2. It started in 1955 under a black program (highly classified) in the CIA. The U-2 was designed to collect imagery and signals against the Soviet Union. WHAT’S IT LIKE, FLYING? The U-2 is one

of the most challenging aircrafts that I’ve flown. It’s difficult to land. It’s like flying a plane without power steering. You have to manhandle that aircraft. We wear pressure suits similar to NASA (because of the high altitudes). DID YOU ALWAYS WANT TO BE A PILOT?

HOW DID YOU END UP ON “TOUGH AS NAILS”? The casting producer saw a post “Dragon Lady” Merryl Tengesdal

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SACRAMENTO MAGAZINE May 2021

that I put up right before a boxing class. I was having fun and dancing and having a good time. They reached out to me and tim engle

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Top: Aurelie Erikson

I always wanted to be an astronaut since I was a kid, and I knew one of the things I had to do was be a pilot. If someone said to me today, “Do you want to train to be an astronaut?” I would make that happen. It’s all about the journey; it’s good to have goals because you don’t know where you are going to land.

said, “Hey, you should look into this show.” There was an extensive interview process. HOW “TOUGH” WAS IT? It was tough; it

was no joke. These are long days; the challenges kept coming. You try to perform at your best, and sometimes your best isn’t good enough, or sometimes you aren’t 100% that day. But you still have to perform. That’s not for everyone. WHAT WAS IT LIKE WORKING WITH YOUR TEAMMATES? It reminded me a

lot of the military. You build this camaraderie. We are thrust into a situation that is very stressful, physically and mentally demanding. As teammates, you have to figure out things very quickly to be successful.

“YOU TRY TO PERFORM AT YOUR BEST, AND SOMETIMES YOUR BEST ISN'T GOOD ENOUGH, OR SOMETIMES YOU AREN'T 100% THAT DAY. BUT YOU STILL HAVE TO PERFORM. THAT'S NOT FOR EVERYONE.”

WHAT DO YOUR KIDS THINK ABOUT THEIR MOM BEING ON TV? My kids

are ecstatic about it. One of my friends got shirts made that say, My mommy is Tough As Nails. They wear it proudly. If my son (8) meets new people, he says, “My mom is tough as nails!” My foster daughter (6), she’s proud. It’s nice that she can look up to someone who is doing these challenges and is in a position where she can aspire to be. H OW DO YO U E N C O U R AG E YO U R DAU G H T E R —A N D A L L K I D S —TO DREAM BIG? I talk about my life, coming

up from the Bronx, and in certain ways there were humble beginnings with that. There are a lot of kids now coming up with similar or even worse (backgrounds), but it doesn’t dictate how they’re going to be in life. There may be some opportunities that present themselves that you need to take advantage of.

Top: Aurelie Erikson

NOW THAT FILMING’S DONE, WHAT ARE YOU WORKING ON? I’m working on an

autobiography. I’m also training clients and picking up on speaking engagements, motivational and inspirational. We’re looking to adopt our foster daughter and hoping, in five months, that will happen.

Blown Away When the pandemic put the kibosh on parties, Kendra Freed’s balloon business really took flight. She’d started Hip + Hooray just a year earlier, supplying balloons for weddings, baby showers and other gatherings. While those all went poof! during the shutdown, customers still clamored for her over-the-top outdoor balloon installations to celebrate birthdays and other special occasions. If they couldn’t gather with friends, the thinking went, at least they could make people smile while driving by the house. Freed’s balloon creations run the gamut from simple 3-foot-long garlands to massive displays that span a front door, porch or entry. She uses professional-grade balloons made of thick, biodegradable latex in sizes from 5 to 36 inches. To create custom colors and stunning matte effects, she stuffs one balloon inside another. Working from her East Sac home, she blows them up with an air compressor, then assembles the display on-site. “It’s an organic process,” she explained. “I use different sizes of balloons, from really big to very small, to create depth and interest.” Starting at $15 per foot, prices range from $45 for a grab-and-go garland to $2,000-plus for a large, complex piece. Many of her designs are just begging to be Instagrammed: For a Disney-obsessed toddler’s second birthday, Freed used more than 200 pink balloons to sculpt a front door arch resembling Minnie Mouse ears, then topped it off with a fuchsia balloon bow. “It felt like Disneyland,” she said. hiphooraycompany.com —Marybeth Bizjak

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The 916

Meet Your Neighbor: Virginia Opossum You may have seen them waddling around the neighborhood: white faces, pointy noses, about the size of a cat with a tail that looks like a rat’s. The Virginia opossum is much maligned, says Terri Muzik, longtime rehabber at Wildlife Care Association in Sacramento, and it really deserves better. Muzik shares fun facts about these fascinating creatures to help us get to know our neighbors better. IRV, CLEAN UP ON AISLE NINE. “Opossums are nature’s garbage men,” says Muzik. They eat everything from insects, rodents, frogs, eggs, fruits and grains to table scraps, pet food and carrion (roadkill). They’re prone to metabolic bone disease and have a high need for calcium, so they eat every part of the animal, including the skeleton, she says, helping to keep the environment clean and healthy. THEY MAKE GREAT DINNER GUESTS—THEY’LL EAT YOUR GARDEN PESTS. Forget the snail and slug bait; these garden pests are some of opossums’ favorite snacks. They’ll hunt them at night and help keep your garden gastropod free. RABIES BEWARE! THE OPOSSUM’S BODY IS A HOSTILE ENVIRONMENT. When threatened, opossums can look alarming. They open their mouths, hiss and drool, and Muzik says some people mistakenly think they’re rabid. But the opossum’s body temperature is too low to provide a suitable environment for rabies, and they are rarely carriers of the disease. YOU CAN’T BEAT THEIR REACTION TO STRESS. If stress becomes too much for an opossum, it’ll go into an involuntary catatonic state—what we identify as playing dead—that can last up to four hours, says Muzik. To complement the comatose state, they release a foul odor that smells like decay, discouraging predators from eating them.

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CHECK OUT THE OPOSSUM’S PREHENSILE TAIL. Opossums don’t hang from their tails to sleep. But they do use them for balance and as a fifth appendage. “They’ll use their tail almost like a hand, and they’ll gather up leaves and things and carry them in their tail to build their nest,” says Muzik. POOF! JUST LIKE THAT, THE TICKS ARE GONE. An opossum eats as many as 5,000 ticks a year, says Muzik. Combine the efforts of all our opossums and that’s a significant contribution to controlling our tick population. NO ONE ELSE CAN SAY THEY’RE THE ONLY MARSUPIAL IN NORTH AMERICA. Surprise! Opossums are not related to rodents but rather the cute marsupials of Australia: the koala and the kangaroo. Like all marsupials, opossums raise their young in their pouch, and they’re our continent’s only pouched species. THEY HAVE THE BEST KID LEASHES EVER. Once the young climb into mom’s pouch, they swallow one of her 13 nipples, firmly attaching themselves to mom, says Muzik. SOCCER MOMS, THEY MAY JUST BEAT YOUR MINIVAN. Opossums often have litters of 10 to 12 babies. “Mom’s their taxi,” says Muzik of opossum moms that carry all their babies heaped on their back. “She’s a perfect soccer mom hauling the kids all around town.” TALK ABOUT SURVIVAL OF THE FITTEST. When an opossum mom is hit by a car, it’s entirely possible the babies are still alive in her pouch, says Muzik. “We’ve had people on multiple occasions bring us an opossum carcass, and if the babies are viable, we can do a pretty good job at raising them.”—BY JENNIFER JUNGHANS

SACRAMENTO MAGAZINE May 2021

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Playing the Game The Force is strong with this one. Welcome to Capital Games Studio, birthplace of “Star Wars: Galaxy of Heroes,” the most successful Star Wars mobile game title ever released. By the end of 2020, it had generated $1.2 billion in revenue, outpacing all other mobile Star Wars titles combined and capturing a stunning 98% share of the Star Wars mobile game market. Not bad for a small studio housed in the Ice Blocks on R Street. “We work closely with Disney and Lucasfilm to create a place where Star Wars fans around the world can interact with the latest and most authentic Star Wars content,” says Capital Games’ general manager, Malachi Boyle. You’d think that would be Capital Games’ claim to fame, but there’s a great backstory too. The company was founded by Sacramento native and Sac State grad Mark Otero. He nearly lost everything getting the company, originally called KlickNation, started, but through perseverance, creativity and grit (and dodging IRS calls) he willed it into being. “Galaxy of Heroes” was still a ways off, but he launched other games that sprinkled in more and more revenue until, in 2011, he landed a whale: Electronic Arts, the $7 billion gaming industry giant, bought Otero’s company for $35 million and later renamed it Capital Games. For that, Otero is credited for giving Sacramento a rep for game design, one of the fastest-growing segments of the tech industry. Otero has since left the company to pursue new frontiers, but Capital Games remains a prominent part of the EA family. As a development studio, it is home to EA designers working on some of the biggest games in the world and plays a part in the company’s international growth. At the same time, the company remembers its roots, holding development workshops with local schools and raising money for local charities through special events.

—Bill Romanelli

S U S TA I N A B L E S A C

Prepped and Ready BY REED PARSELL

here’s being prepared for disasters, and there’s being a prepper. Can either one qualify as sustainable? First, let us consider preppers, the popular term for people who make preparations for a future catastrophe or emergency by stockpiling food and other supplies. There are gradations and exceptions, of course, but it is not unreasonable to suggest that many preppers stockpile large amounts of water and food (beans, grains, jerky, powdered rations, etc.) in large plastic containers, stowed in basements and backyard bunkers. They might refresh their food stores every year or so—replace the canned beans with new ones, ditto the beer, and heartily consume all the old stuff. But then again, they might let it go to waste. A year ago, several weeks after the United States got caught in the clutches of COVID-19, a New Jersey blogger addressed the topic “What Is a Sustainable Prepper?” The writer, who chose anonymity, suggested that “the prepper world” is mired in fantasy. “It is a lot of zombie-esque situations where you need to shoot your way through people for some reason,” the blogger wrote. “We know that there are plenty of real-life situations that do occur that practical preparation is a better bet than the zombie apocalypse.” The blogger advocated a different approach to confronting disasters, defining a sustainable prepper as someone “who practices radical self-reliance, who continued on next page

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A sustainable prepper is someone “who practices radical self-reliance, who by preparing to take care of themselves during emergencies, then has the time and capacity to take care of others.” by preparing to take care of themselves during emergencies, then has the time and capacity to take care of others.” The recent horrors that stemmed from record-low temperatures in Texas, where enormous numbers of residents had no power and/ or water for days, are logically linked to climate change, failing infrastructure and questionable politics. And that frightful situation is but one of many examples of how things that are actually happening on our planet—which so far has not hosted a zombie apocalypse—can suddenly turn life into a high-stakes game of

survival. Here in Sacramento, flooding is a perpetual concern and earthquakes are not out of the question. SMUD, the local electricity provider and one that touts its investments in solar energy, has an emergency preparedness planning guide on smud.org. PG&E, which serves much of the region, also on its website (pge.com) addresses emergency preparedness. Is there any way to prepare in sustainable ways? You might find (as some people did in Texas) that a camping stove and propane tanks could suddenly come in handy. There’s nothing especially sustainable about that, but here are a few disaster-prep ideas that qualify as “less wasteful”:

•

Repurpose used pasta jars, plastic water bottles and the like as storage containers for tap water. If you have made a list of items to keep in an emergency “go-bag” or some other sort of grab-and-go kit, look around your house for those items (flashlights, bandages, batteries, etc.) before you go out and buy everything new. If storage is limited and you don’t want to convert the attic or build a bunker, perhaps you and your neighbors could team up to create caches of necessities. Keep a close eye on canned foods’ expiration dates, as it’s possible some preppers do.

•

• •

Yes, preppers again. As tempting as it is to make fun of them, they can add to this conversation. Disasters bring people together, after all.

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Wellness i n s i d e: Rose petal pre-rolls, anyone?

Green Goddess Increasingly, women are incorporating cannabis into their self-care routines.—Steph Rodriguez m a r i a h qu i n ta n il l a SACMAG.COM May 2021

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Wellness

or many women, the varied stigmas associated with cannabis use are enough to keep their closeted curiosities about the versatile plant’s benefits restrained. For mothers, the thought of being perceived as irresponsible, incapable nurturers or, even worse, half-baked stoners is an intimidating hardship to bare. But times are changing. More women are not only visiting dispensaries seeking products that stimulate relaxation, encourage self-care and enhance sexual stimulation; women are also paving the way to help create better cannabis products that appeal to women’s needs and are found in dispensaries throughout Sacramento. The truth is, women enjoy ganja, too. In fact, according to a recent Gallup Poll published in October 2020, 66 percent of women support legalizing cannabis altogether, making them one of the most viable demographics when it comes to medicinal and recreational cannabis use. So why do most products found on dispensary shelves cater mostly to men? It’s a trend Kimberly Cargile says she noticed as the owner of six dispensaries, including A Therapeutic Alternative in East Sacramento. After studying the packaging of various products at her dispensaries, Cargile says she and a group of women who later formed Khemia, a Sacramento-based cannabis manufacturing company and brand, discovered that less than 5 percent of products were targeting women through marketing or education. That had to change. So together, they created female-focused products through Khemia that include cherry cheesecake rose petal pre-rolls (pre-rolled joints), CBD-infused chai tea and a skincare line launching this fall. Offering cannabis in a variety of forms outside of smokable flowers is just another way to break down those intimidation barriers, says Khemia CEO Mindy Galloway. “Women love to support other women, and if they find something that helps their quality of life, they go and tell their friends about it,” Galloway says. “At the dispensary, you’ll see friends bringing other friends, daughters bringing in their mothers, and really sharing what they’ve learned with the people around them and how cannabis can help further people’s lives.” As a fairly green cannabis consumer, Melanie Dinos says she slowly incorporated cannabis into her wellness routine within the past year. CBD oil offered respite for her achy feet after long days working a past retail job, while bake-your-own, low-dose brownies currently soothe her anxiety. It’s a medicinal sweet treat she says helps quell her insomnia. “I just had to experiment with what types I liked and what milligrams worked,” Dinos says. “I didn’t like the smoking. At first, I couldn’t do sativa because that mess-

a nonprofit that supports mothers’ safe access to natural medicine. “Those are discreet ways to be able to consume cannabis,” Tingler says. “It’s just a nice, comfortable product that you can use without having to make a big advertisement that you’re using cannabis.” Besides floral pre-rolls and cannabistinged teas for a little daytime self-care, cannabis can also benefit women and their partners after dark. “An important thing to talk about is the fact that cannabis actually really helps enhance a woman’s libido,” Tingler says. es with my anxiety. Then I tried blends, “Right now, especially this last year, we’re then I tried indica, just really finding out seeing more people with high anxiety what worked for me and which edibles rates and depression rates, and it’s just worked great. It’s just like with medication: absolutely intense. When you have those You have to figure out which dosage works high, intense emotions, or stress, a lot of because that’s what it is—it’s medicine.” people stay away from physical intimacy.” For a lot of women, cannabis is an evWith that in mind, Tingler says caneryday wellness tool. And although the nabis is a great aphrodisiac. “It really stigma associated with cannabis use con- helps people get out of their head and a tinues to loosen, it remains an intimidatlittle bit more in their heart and their ing space for many to navigate. body,” she says. “It allows people to kind Dr. Dianne Bennett, a laboratory scien- of drop their guard, and then that physitist and chemistry professor, says she wait- cal connection becomes so incredibly imed until her children were grown “to come portant to just quality of life.” out of the cannabis closet” because she not Dispensaries carry a variety of products only worried about how she would be specifically made for women to use in the judged, but she also didn’t want to affect boudoir. THC-infused lubricants increase her husband’s position coaching sports. blood flow to the genitalia to intensify senNow, Bennett sits on Khemia’s advisory sations during sex; certain cannabis board with other women strains, including Mimosa and Green Goddess, can who are pharmaceutical “IT REALLY HELPS PEOPLE GET OUT OF THEIR HEAD enhance sexual pleasure. scientists and microbioloAND A LITTLE BIT As more women lean gists. She says she hopes to MORE IN THEIR HEART into a wellness routine inspire others to feel open AND THEIR BODY,” SAYS that works for them, it’s to alternative ways to manMANNDIE TINGLER. important to stress the age mental wellness. benefits of starting low “We really need a bit of relaxation, and and slow when it comes to it’s all biochemically sound. There’s reasons for it,” she says. “It helps to balance dosage. For women who are new consumers or for those wanting to explore the world the parasympathetic and the sympathetic of cannabis further, microdosing, or connervous system, which is a chemical comsuming no more than 5 mg per day, is a munication system. The plant chemicals are also cousins to natural endocannabi- good way to ease into cannabis. Tingler also recommends flowers with noids that we have in our bodies natua higher CBD -to-THC ratio. If you want rally for that balance.” For the canna-curious, there are plento consume edibles, like dark chocolate ty of unassuming ways to explore can- bars or gummy bears, she says, start with nabis: a cup of warm tea to promote rea low dose, then wait an hour or two to laxation, a couple of puffs on a rose petal get acquainted with the effects. pre-roll before or after yoga to soothe “Because there isn’t a lot of precedent, muscles, a few sips of hot cocoa while we have to be in tune with ourselves and reading a book on a chilly afternoon. experiment a bit to find which alternative These are all approachable ways for is the most therapeutic for us,” Bennett women to see what works for them, says says. “It can be a little frustrating at first, Manndie Tingler, chief revenue officer of but ultimately, we get to drive. I think in Khemia and president of Canna Mommy, some ways that’s empowering.”

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BY DORSEY GRIFFITH

RIDING THE REGION 16 great rides for cyclists of all types, ages and abilities

Cronan Ranch Regional Park

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PHOTOGRAPHY BY TIM ENGLE AND GABRIEL TEAGUE

rom lockdown madness to less congested roads, flexible work schedules and public transportation fears, the impacts of COVID-19 have been a boon for bikes. Bikes have flown out of shop showrooms. Mechanics are busier than ever tuning up dusty two-wheelers. And while in-person bicycle events

and tours may be canceled, cycling aficionados are riding more than ever. Fortunately, the greater Sacramento region offers some of the most exquisite cycling experiences in the country, whether on roads, paved paths, dirt or gravel trails. As May is Bike Month, we offer snapshots of a handful of these for road, mountain and gravel riders, as well as for families with youngsters ready to ditch their training wheels.

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ROAD RIDES

AMERICAN RIVER PARK W (Jedediah Smith Memorial Trail)

It’s been called the crown jewel of the Sacramento region, and its many sparkling gems reveal themselves anew with every ride. Part of a 4,800-acre ecosystem, the 23-mile 

FOLSOM 80

American River Parkway is a multiuse wonder that runs through three cities and a state university campus but never feels urban. The paved path from Discovery Park to Nimbus Fish Hatchery lures riders as diverse as road

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SACRAMENTO

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racers in training, couples on tandems, downtown work commuters, older adults on recumbents, e-bikers and families with young children just learning on two wheels.

Discovery Park

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K WAY “People take it for granted. Where else in the U.S. can you ride on a bicycle pathway for 23 miles and never see a car? Where you can ride along a river that brings geese, ducks, salmon, coyotes, squirrels, otters and deer? You can totally be immersed in nature.” —Chris Calhoun

Guy West Bridge

Distance: 23 miles each way Difficulty: Easy Parking: If you can’t get on the trail by bike (there are multiple access points), you can park in one of 15 developed recreation areas. Restrooms: There are 23 bathrooms along the route, including at every recreation area. Beware: Although it’s 12 feet wide with gravel shoulders on each side, the parkway can get congested, straining efforts to maintain parkway etiquette, especially on weekends when there may be events or families out with kids, dogs or strollers. Stay aware of your surroundings; better yet, pull over safely to the gravel shoulder or sit on one of the many dedicated benches and take it all in. The parkway now has bike patrol crew to encourage proper etiquette and provide riders with directions and help with flat tires. Things to see and do: Stop atop the Guy West Bridge at Sacramento State, designed to resemble the Golden Gate Bridge in San Francisco. The view lets you inhale the breadth of the river; you may see wading fishermen and kayakers and soaring birds of prey. Later, if you’re in the mood for coffee and a pastry, pull off the trail in Carmichael at Bella Bru or, farther up, ride over the Old Fair Oaks Bridge into Fair Oaks Village and sample the French fare at O Cafe. On a searingly hot day, Lake Natoma, with its icy-cold water released from Folsom Lake, is a refreshing pit stop. Nimbus Fish Hatchery, which artificially spawns Chinook salmon and steelhead, is a fascinating stop during peak migration time (October–December).

ILLEGAL CAMPERS

The trail’s first few miles of the American River Parkway abutting Garden Highway and the area south of Howe Avenue have become havens for many men and women experiencing homelessness. Parkway advocates say that in most cases, riders are not in danger, and that campers generally want to be left alone. But they suggest common-sense safety tips when riding through these areas:

WHAT TO BRING The gear you choose to load on your bike or in your backpack often depends on the type and length of your ride. Area cyclists recommend some basics for any trip: Your cellphone (set up your screen with emergency contact) Your ID

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Some cash and a credit card A spare tube, pump and patch kit to fix a flat tire Snacks Plenty of water

Nice to have: Metric Allen wrenches that open and close everything on a bike Baby wipe or two for hand washing in case of greasy mechanical work Face mask in case you stop for refreshments Headlamp if you plan to ride at night A rearview mirror that attaches to your helmet to watch for riders or cars behind you

➜ Ride with a buddy ➜ Ride during daylight hours ➜ Pay attention and ride with determination ➜ Carry a cellphone in case of emergency ➜ Avoid the areas by starting or leaving the trail at other access points

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ROAD RIDES

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DAVIS

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WINTERS

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DAVIS TO WINTERS WITH LAKE SOLANO LOOP Ultracyclist Deb Banks never turns down a chance to do this relatively easy ride, especially in the evening when the moon is full. The trail begins on the Davis bike path off of Lake Boulevard in Davis and continues over Stevenson Bridge onto Putah Creek

“I love this ride because of the sense of freedom it gives me. The world at 10–15 mph allows for sights and smells of the space you are riding through, letting you experience things that you cannot do while in a car.”—Deb Banks

Road all the way to Winters. The route is mostly flat and includes the breathtaking sights and sounds of bluebirds, woodpeckers and dozens of other species in the Putah Creek Wildlife Area. This route includes a 15-mile loop around Lake Solano, which has a 565-foot climb if you want more strenuous exercise and exquisite scenery. Distance: 39 miles Difficulty: Moderate, with 522 feet of climbing Parking: Park at Starbucks (2038 Lyndell Terrace, Davis) Restrooms: Winters City Park, Lake Solano County Park (may be closed due to pandemic)

Green River Brewing & Taproom

Beware: On the way out from and back into Davis, you are on a bike path that crosses the road a few times. It’s important to stop and

look both ways before crossing. Once you’re off the bike path and heading toward Stevenson Bridge, the road has clear lines of sight. Things to see and do: Bird-watching along Putah Creek and at Lake Solano. Downtown Winters has plenty of terrific dining choices, from casual Putah Creek Café, Ficelle, Buckhorn Steakhouse and cyclists’ staple Steady Eddy’s to Carboni’s in Hotel Winters, boasting handmade pasta. For a post-ride, thirst-quenching beer, hit Berryessa Brewing, Hooby’s Brewing or Green River Brewing & Taproom.

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NIMBUS TO BEALS POINT WITH JOHNNY CASH LOOP ing at the Nimbus Fish Hatchery, down along Lake Natoma and up to Beals Point at Folsom Lake, which in winter and early spring looks more like a moonscape and

Folsom Blvd.

Fans of the American River Parkway will know this more exerting extension start-

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may be crawling with mountain bikers. The route includes the delightfully fun 50

Johnny Cash Trail before dumping out into the middle of Folsom’s historic district. It finishes on a paved trail along the serene southern side of Lake Natoma. Distance: 22.5 miles Difficulty: Moderate, with 1,184 feet of climbing Parking: Nimbus Fish Hatchery Restrooms: Nimbus Fish Hatchery, Negro Bar, Beals Point along the parkway, Karen’s Bakery Beware: Riders have to cross Hazel Avenue through “the cage” to start the route, then choose whether to take a steep or more gradual climb to get to the bike trail at the top of the bridge, which can be dicey, especially when it’s busy.

Things to see and do: You’ll have to leave the trail to cross Folsom-Auburn Road, but Folsom Grind coffee shop is worth the detour. With downloadable bike routes, cycling photos and Folsom Bike next door, it’s a handy stop. Take a breather after the climb to Beals Point to see the fluctuating lake levels. For extra fun on the Johnny Cash Trail, turn right off East Natoma down the bucolic little spur to the prison entrance, then climb back up to finish. Unless it’s a Sunday or Monday when it’s closed, Karen’s Bakery is the cyclists’ shady hangout for coffee, pastries, brunch or lunch.

Karen’s Bakery

Lake Natoma SACMAG.COM May 2021

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ROAD RIDES

MAIDU PARK TO FLOWER FARM LOOP

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LOOMIS  ROCKLIN

A road cyclist’s favorite, the Flower Farm loop is Placer

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County at its best, blending suburban residential areas in Roseville, Granite Bay and Loomis with ranchettes and

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orchards. The star attraction may be Flower Farm Inn, a destination some argue is the whole point of the ride. StartFOLSOM LAKE

ing at Maidu Park, the route mapped by the Sacramento Bike Hikers features lots of turns and just one 3-mile stretch

“I love this area because of all the less-traveled roads.”—Garrett Sessions

along East Roseville Parkway.

Flower Farm Cafe

Distance: 41.6 miles Difficulty: Intermediate to advanced, with more than 1,800 feet of climbing Parking: Maidu Park Restrooms: Flower Farm Cafe, when you stop for lunch Things to see and do: For a fun little detour early in your ride, turn left instead of right on Eureka Road and pull into 6232 Eureka Road to visit the charmingly rustic Otow Orchard and farm stand in Granite Bay. You may be lucky enough to meet the 104-year-old matriarch, Helen Otow, while sampling seasonal fruit like plums, mulberries and loquats. The route also runs along a chunk of the Loomis Basin Barn Quilt Trail, where you can spot painted versions of handmade quilts, including several at historic Struble Ranch, off Dick Cook Road. Flower Farm Inn, with its cafe on Horseshoe Bar Road, is the best place for a patio lunch under the shade of willow trees. The gift shop and the Casque Wines Tasting Room shops are right next door.

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Robbers’ Ravine Bridge

HUMBUG CREEK TRAIL–WILLOW CREEK TRAIL WITH JOHNNY CASH TRAIL LOOP member Jim Kirstein, provides a great way to experience the city of Folsom. It combines some riding on roads and along well-planned paved paths, including the Willow Creek and Humbug Creek Trails, Empire Ranch Trail, Johnny Cash Trail and Folsom Rail Trail, and includes a couple of legpumping road climbs and a slice of

Parking: Folsom Kids Play Park Restrooms: Folsom Kids Play Park, Lembi Park, downtown Folsom Beware: All of the trails are designed for multiple users; watch your speed, especially on the Willow Creek Trail–Humbug Trail, where there are many strolling young families.

downtown Folsom.

“It’s a way of escaping suburbia. You get on the trails and you forget about the rest of the world.”—Jim Kirstein

Indian grinding rock

Bl vd . m

Difficulty: Moderate, with 840 feet of climbing

Hikers and Friends of Folsom Parkways

Distance: 18.2 miles Fo l

This route, created by longtime Bike

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Things to see and do: Take a breather at Nisenan Community Park, with its granite outcroppings and Indian grinding rock along with recreational, play and picnic amenities. Beautiful Robbers’ Ravine Bridge crossing the river on the Johnny Cash Trail just south of the prison marks an area where notorious 19th century bandits hid out to surprise unsuspecting travelers. SACMAG.COM May 2021

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ROAD RIDES

SHADY COFFEE AND TEA For a straightforward ride to get the morning kinks out, try the Shady Coffee and Tea route. Starting at Gold River, the ride cruises through Fair Oaks and up to Roseville. There’s a bit of climbing on East Roseville Parkway, but it’s otherwise mostly flat on manageable roads with a bonus couple of miles on the paved, multiuse Miners Ravine Trail. The last quarter of the ride takes a slightly different route back to Gold River along Kenneth Avenue. Distance: 30.4 miles Difficulty: Moderate, with 1,170 feet of climbing Parking: Gold River Shopping Center Restrooms: Shady Coffee and Tea, during your refuel Sculpture Park in Roseville

Beware: The early part of the route coasts along a 2-mile strip of

GRAVEL RIDE

SETBACK LEVEE/CLARKSBURG BRANCH LINE TRAIL LOOP

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Been in West Sacramento lately? With the completion of several multimilliondollar projects to improve levees and

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restore riparian habitat, the area is a gravel rider’s dream come true, with multiple options for rides on the edge of the Sacramento River. Beginners can start with this easy loop, which begins on the bucolic Clarksburg Branch Line

“From the setback levee, it’s 360 degrees of beauty. You can see the Vaca Mountains, Mount Diablo and the Sierra Nevada, and you don’t have to deal with cars. And it’s right outside our door.” —Matthew Hargrove

Trail, jumps onto the setback levee

mile out-and-back taking you past big ships in the port and birds in the Yolo Bypass Wildlife Area just across the waterway. Parking: West Sacramento Barge Canal Access on Barge Canal Access Road off Jefferson Boulevard Restrooms: None on the trails; restrooms are available at Nugget and Target in Southport Town Center Beware: This route does not offer much shade, so enjoy it early in the morning or on a cool day. Also, do not attempt the gravel section with road bike tires.

along the old South River Road, past the riparian forest known as Bees Lakes, and leads riders back into the urban, edgy and artsy Bridge District. Distance: 10 miles Difficulty: Beginner; if you want a greater challenge, head west on the paved trail at Barge Canal Access, which will shortly turn into gravel and will allow you to add a 10-

Tree House Cafe

Things to see and do: Keep your eyes peeled for leaping coyotes, geese and other wildlife. Enjoy West Sacramento’s exciting new Bridge District with the extraordinarily beautiful pavilion called The Barn and photoworthy public art, the River Walk near the base of the Tower Bridge and the charming Tree House Cafe with healthy eats and locally brewed coffee and beer.

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ROSEVILLE 

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SHADY COFFEE AND TEA

Sunrise Blvd.

Kenneth Ave.

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Fair Oaks Boulevard; although there are bike lanes, the road sees a good deal of traffic. Miners Ravine Trail can also be busy with walkers. Things to see and do: As you pass through Miners Ravine Trail, stop at the Sculpture Park, where you'll see the iconic red steel sculpture called Cosmos Tower as well as other beautiful sculptures. Shady Coffee and Tea in Roseville has a great little patio surrounded by trees that seem to grow right up from the floor’s planks.

Shady Coffee and Tea

Bridge District in West Sacramento SACMAG.COM May 2021

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MOUNTAIN RIDES

GRANITE BAY TRAIL– DOTONS POINT LOOP

Twin Rocks Rd.

GRANITE BAY

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Inside Folsom Lake State Recreation Area in Granite Bay are a series of funto experience the thrill of mountain biking. The main trail, recently refurbished and smoothed with decomposed granite, is a good beginner loop. From the parking lot, head north on the trail, then southeast on the New Bench Climb,

Dougla s Blvd.

to-explore trails. Easy to find and navigate, they offer a great way for beginners FOLSOM LAKE

north on the Center Trail to Dotons Point Trail, which loops around Dotons Point and catches up again with the Granite Bay Trail.

E-BIKES E-bikes have exploded onto both the road and mountain biking scenes, especially with newer battery technology and the effects of the COVID-19 pandemic. These electric bikes are credited with getting new riders of all ages and abilities on bicycles and reintroducing cycling to those who may have stopped riding for one reason or another. Riders can choose to pedal only, get some assist or rely exclusively on the bike’s motor. E-bikes pedal and handle like regular bikes, and have battery-operated motors designed to assist the cyclist as needed, which are handy on tough road or trail climbs. E-bikes come in three classes, depending on the amount of power they pack; Classes I and II are allowed on most designated bike trails. E-bikes cost as little as $1,000 and as much as $8,000.

Distance: 5.5 miles Difficulty: Moderate, with about 400 feet of climbing Parking: Granite Bay Beach at Folsom Lake ($12 fee). Some riders prefer to park for free at or near Cavitt Junior High School, then ride about 1.5 miles to the trailhead. Restrooms: 5% boat ramp at Granite Bay Main Beach and Beeks Bight parking lot on Park Road Beware: The foothills are home to rattlesnakes and poison oak; be on the lookout to avoid both. Some portions of the trail

have loose gravel, which can be slippery on certain turns; reduce your speed. Because of its popularity with many users, proper etiquette may not always be followed. Watch for horses and hikers. Things to see and do: You’ll get stunning views of Folsom Lake and wildflowers in the spring. When you’re ready for a break, hit Mountain Mike’s for pizza and cold beverages. Hot tip: On Sundays, Hammerin’ Wheels Mountain Bike Club meets up at 10 a.m. across the street from Cavitt Junior High School for Sunday Funday rides designed for intermediate to advanced-level bikers.

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Cronan Ranch Regional Park in El Dorado County’s Pilot Hill just north of

PLACERVILLE 

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EAST RIDGE AND LONG VALLEY TRAIL LOOP

AUBURN

Coloma has a history as rich as its varied natural habitats. A draw for Native populations escaping the hot Central Valley to fish and hunt, the area was later owned by a gold miner turned private rancher and was purchased by the American River Conservancy; it’s now owned and managed by the Bureau of

South Fork American River

Land Management. With 12 miles of trails through grasses and wildflowers, willow trees and pine, a mountain biker can enjoy up to 30 miles of riding through the Sierra Nevada foothills landscape. The East Ridge and Long Valley Trail Loop takes you on a climb up the east ridge along the foothills with views of the South Fork of the American River, woodlands and then Salmon Falls to the south. The return zigzags on a wider trail back to the parking lot.

“I’m grateful that the American River Conservancy has helped over the last 30 years establish this system for people who love the outdoors. It’s amazing to be outside and to be able to enjoy the natural world.”—Cameron Bennett

Distance: 4.2 miles Difficulty: Moderate, with about 515 feet of climbing Parking: Cronan Ranch parking lot at Pedro Hill staging area, off Highway 49 Restrooms: Cronan Ranch parking lot Beware: This is rattlesnake and poison oak territory; take precautions and stay on the trails. It can get hot in the summer, so bring plenty of water and sunscreen. Things to see and do: This trail is a visual feast, with fields blanketed with flowers in the spring, along with numerous bird species, deer, bobcats, coyotes and even mountain lions. Near the halfway point, check out the abandoned movie set for the 2003 Hallmark film “Love Comes Softly.” Begin or top off your ride with a stop at Sierra Rizing Bakery and Coffee House along Highway 49 in Lotus. Other great spots include the burger joint Local Heroes of Auburn, Timmy’s Brown Bag for takeout sandwiches, and Solid Ground Brewing for brews.

Movie set from “Love Comes Softly”

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FORESTHILL DIVIDE TRAIL LOOP This popular route in the Auburn State Recreation Area is part of a larger trail system. The loop, created to draw intermediate to advanced mountain bikers, has everything

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r Fo

t es

from chunky technical areas to swooping turns through the trees and truly awesome

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views. A combination of single-track and old fire roads through manzanita and black Middle Fork American River

North Fork American River

MOUNTAIN RIDES

oak forest, the trail takes riders through significant elevation gains and losses. From the main parking lot, riders will head to the trailhead and follow it counterclockwise, crossing Foresthill Road twice. For double the mileage, hit the Connector Trail and go down

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the Confluence Trail and back up the Clementine climb. Distance: 10 miles Difficulty: Intermediate, with 1,739 feet of climbing Parking: In the main lot off of Foresthill Road Restrooms: Foresthill Divide parking lot Beware: While the general traffic flow is counterclockwise, watch for cyclists coming the other way, as well as occasional eques-

trians and hikers. You may want to walk your bike over some particularly technical areas. Things to see and do: About halfway around the loop, you’ll find a good spot for a snack. The ride includes views of the American River and Lake Clementine. You might even spot a coyote, mountain lion or black bear. To restore your energy at the end of the workout, try Ikeda’s for a burger, Joe Caribe for tacos or any one of Auburn’s many local breweries for delicious beer.

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HIDDEN FALLS REGIONAL PARK–POPPY LOOP This gem maintained by the Placer County Parks Division offers 30 miles of trails in

CYCLING APPS While some riders are happy finding their own way down a trail or up a winding road, increasingly they ride with digital mapping apps on their mobile phones. Like bicycles for every taste, biking apps are designed to appeal to different kinds of users.

Auburn’s oak woodlands appealing to mountain bikers of all skill levels. Poppy Loop runs counterclockwise around the park’s perimeter. Start on South Legacy Way and continue taking left turns onto Pheasant, Golden Eagle, Cooper’s Hawk, Mourning Dove and Gold Finch trails. After you cross the bridge, stay to your left and hit Grey Squirrel Trail, climb back up, then return along Deer Trail or the Deer Trail Reroute to River Otter, back to Legacy to finish.

Coo n Creek

Difficulty: Moderate to intermediate, with 1,250 feet of climbing Parking: At the trailhead; reservations are required on weekends, holidays and other peak-use days ($8 full day, $4 partial day). Park use is free on weekdays and reservations are not required. Check placer. ca.gov/6106/Hidden-Falls-Regional-Park for updates before you go.

 Blue Oa k Ranch Rd.

Restrooms: In the parking lot

Mears Pl.

Distance: About 11 miles

AUBURN 

Beware: There is neither potable water nor concessions at Hidden Falls; bring plenty of water, as well as lunch or snacks. Take care to yield to equestrians and others on the trail. If it has rained, the park may close temporarily to prevent erosion. Things to see and do: Every inch of this trail is beautiful, and it changes as you explore it, with woods, pools, bridges, overlooks and waterfalls. You might even come across grazing livestock.

Ride with GPS: A favorite with members of the Sacramento Bike Hikers club, Ride with GPS allows you to seek and find rides others have done worldwide, design your own rides, download rides and let the app navigate for you with voice directions, and catalog your rides, along with associated photos, in the “library.” Strava: Strava is popular with riders who like to compare their performance or share their accomplishments with other athletes. It tracks and analyzes effort, synchs other devices and shares your location with loved ones. It allows users to see how popular a certain route is and who is leading the pack for a particular route segment at any given time. Mapmyride: One of the first cycling apps, Mapmyride can find and map a route and record a ride’s date, distance, time and elevation. It allows you to share your rides with other users. As with several other apps, paid subscribers get additional bells and whistles, including training plans and coaching, heart rate analysis and more. Google Maps: The ubiquitous Google Maps app reports a surge in use by bicyclists during the pandemic and has worked to update its maps to reflect cities’ expanded bike lane development. The app will guide you to your destination via established bike routes and paved trails and, in participating cities, include bike-share locations. Trailforks: This mountain biking trail database, map and management system allows riders to develop, plan and share their activities. It tracks more than 350,000 trails in more than 90 countries. It gives trail condition status based on user reports and expected weather conditions and grades routes by level of difficulty. MTB Project: Like Trailforks, MTB Project is an app that allows users to find mountain bike trails submitted by other users and sort them by difficulty, distance, elevation, trail type and other filters. The app gives riders the opportunity to add their own trails and is designed to work offline if you lose your cell signal.

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Fo l

Bl vd .

FAMILY RIDES

FOLSOM



e Blu

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Rav

in e

Rd.

WILLOW CREEK– HUMBUG CREEK TRAIL The 7.8-mile Willow Creek–Humbug Creek trail in Folsom is a really a system

of paved trails that meander thoughtfully through residential areas, abut St .

commercial developments and business parks, and even go through tunnels under surface streets. Even as it crosses the city from Folsom Boulevard on the south all the way to East Natoma Street on the north, the path is a great nature escape for people of all ages. Some Folsom dwellers may have the good luck of living mere steps from the trail. Others, like the Wolosek family of

“I like going under the covered bridge. It echoes and we all howl when we go under it.”—Sidney Wolosek, age 9

Cameron Park, park their SUV at the Raley’s off Blue Ravine and East Natoma, unload their bikes and hop on the trail heading east from there. Distance: The route is 15.6 miles round trip, but riders can start and stop or turn around wherever it’s convenient for them. Parking: There is a park-and-bike lot at the light rail station at Folsom Boulevard and Glenn Drive; some cyclists park on streets or in shopping center lots near trail access points. The Raley’s at 25025 Blue Ravine Road is recommended.

Handel’s Homemade Ice Cream

Beware: This trail is popular and can get busy; some users may not be familiar with etiquette. Things to see and do: Some areas along the creek, including the wooden bridges, make your ride feel more rural than suburban. Look for wildlife among the native oak woodlands along the creeks and marshy areas. After the ride, take the gang to Handel’s Homemade Ice Cream.

Restrooms: Philip Cohn Park, Lembi Park, Raley’s

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SACRAMENTO RIVER PARKWAY AT GARCIA BEND

Flor i

Parkway perfect for easy cycling. Elk Grove resident Andrea Brizee Wong

. Rd

mento River levee, a family-friendly paved segment of the Sacramento River

et ck

Garcia Bend Park in Sacramento’s Pocket area sits just below the Sacra-

n Rd .



160

and her husband, Ted, bring their son Elliot, who is 4 and recently kicked the training wheel habit, to the levee to learn the ropes and have fun. Distance: About 4.5 miles down and back Parking: Garcia Bend Park Restrooms: Garcia Bend Park Beware: The trail is enjoyed by many users, including walkers, parents with strollers and lots of dogs. The levee ride is not for speed demons, and it is elevated, so caution is key.

Things to see and do: The Freeport Regional Water Facility, a grand yet whimsical water intake and pumping structure that provides water to the Sacramento County Water Agency and East Bay Municipal Utility District. Spend time reading the water-inspired sayings and words carved into the concrete wall and plazalike area at the trail’s end, or just take in the river views. Plenty of built-in bench seating for a picnic.

“We sat him down and talked about our expectations beforehand. We explained there will be other people and there are rules, just like driving. We packed a picnic; we sat on the benches at the water facility and looked out at the river.” —Andrea Brizee Wong

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FAMILY RIDES

 DAVIS



DAVIS LOOP The Davis Loop is a combination of paved multiuse paths and streets with designated

113

bike lanes that circles the city of Davis. The 80

popular loop encompasses seven school sites, part of the UC Davis campus, city parks and residential areas. It’s mostly flat, family friendly, well-marked and allows you to ride on low-stress routes. A great way to explore Davis, the loop highlights the bicycle infrastructure that put Davis on the map as a League of American Bicyclists Platinum Bicycle Friendly Community. You can start the trail from most parks in the city, including in the UC Davis Arboretum and Public Garden, which

UC Davis Arboretum and Public Garden

has its own 3.5-mile loop for walking or biking.

“It’s a beautiful native landscape. The arboretum is a worthy detour in and of itself.”—Jeffrey Bruchez

Distance: 12 miles Parking: UC Davis offers free public parking on weekends. Parking also is usually available and free at city parks along the route. Restrooms: Davis Community Park, Mace Ranch Park, Arroyo Park, Chestnut Park and Walnut Park Beware: This multiuse trail can get busy, and trail conditions can vary. In residential areas, the bike lanes may be obstructed with yard debris or other potential hazards. Things to see and do: The Shovel Gateway sculpture at the entrance to UC Davis Arboretum and Public Garden, which is just off the loop on the Putah Creek Parkway.

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EL DORADO TRAIL

. Rd

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Part of the 37-mile El Dorado Trail from the Sacramento County-El

PLACERVILLE

Dorado County line to Camino, the 12.9-mile paved path on the eastern end of the trail has something for everyone. The amply wide trail

welcomes foot traffic, equestrians, skateboarders, cyclists and others

We b

with historic, nourishing and entertaining stops along the way. The Mi

trail is a fun and healthy way to enjoy part of the state’s Gold Rush

er C re

Fl a

country. Avid cyclist John Decker takes his son, 11-year-old Harrison,

For more information about cycling the region, including interactive maps and lists of local bicycling clubs and bicycle advocacy organizations, go to sacmag.com.

tR d.

for road and mountain biking rides on different parts of the trail.

Distance: 12.9 miles each way “We love riding our bikes on the El Dorado Trail. The scenery is wonderful, and it’s really nice to go biking with my son without worrying about traffic and cars.”

Parking: El Dorado Community Hall, Camelia Lane Trailhead, Placerville Station and Missouri Flat Road Trailhead. If the trailhead parking lot is full, Walmart—and other businesses on the same side of the street near the trail—allow parking in designated areas. In Placerville, park at Ray Lawyer Drive park-and-ride lot.

Beware: Cyclists make up just 25 percent of users, so be mindful of the greater numbers of walkers and other users. Things to see and do: The Weber Creek Trestle, more than a century old, soars some 100 feet above the creek just east of Missouri Flat Road. On Placerville’s Main Street, check out the elegant Historic Cary House Hotel, allegedly haunted by four ghosts.

A SPECIAL THANK-YOU Thanks to the following for their generous assistance on this story: Carlos Alcala, Debra Banks, Jerry Barton, Brett Bollinger, Andrea Brizee Wong, Jeffrey Bruchez, Chris Calhoun, John Decker, Darell Dickey, Larry Hickey, Jennifer Donofrio, Matthew Hargrove, Brian Joder, Ken Jones, Bob Kendall, Jim Kirstein, Ann Kronser, Beth Mahony, Kingsley Manoharan, Kendall Byson McCann, Mellissa Meng, Jackie Neau, Dianna Poggetto, Garrett and Mindy Sessions, Brian and Lauren Wolosek

JACK RABBIT TRAIL Jack Rabbit is an out-and-back on a multiuse bike path from Tanzanite Park to West Elkhorn

Distance: 8 miles out and back

W Elkhorn Blvd.

Parking: On the south end, Tanzanite Community Park; on the north end, Bridgecross Drive

Natomas Blvd.

One of North Natomas Jibe’s featured trails,

“It’s extremely accessible and goes along a drainage canal with a lot of wildlife. We see herons and sea birds.”—Beth Mahony

Boulevard. The ride is flat and family friendly, passing by several greenbelts including munity Park and Regency Community Park. North Natomas resident Beth Mahony and her three kids start on the north end and ride south to Tanzanite Community Park. Her

Beware: Although the trail is shaded in areas, it can get hot on warm days, so bring plenty of water. And while Jack Rabbit is a designated path, there are two intersections with traffic lights to negotiate.

16-year-old brings a skateboard for fun at the skate park and her 12-year-old, a pole to fish in the lake. Mahony, a Girl Scout troop leader, also has taken her 13-year-old daughter’s troop on a ride up and down the trail.

Things to see and do: The eye-catching mural completed in 2020 that covers the back of the Cal Fit building with colorful geometric shapes. Stop for a sweet treat at Cold Stone Creamery in Park Place II Shopping Center.



Natomas Regional Park, North Natomas Com-

Restrooms: Tanzanite Community Park, North Natomas Regional Park

5 Truxel Rd.

Restrooms: Placerville Station, El Dorado Station (toilets adjacent), public port-a-potty on Old Depot Road, Walmart

—John Decker

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Helping Hands These volunteers use their time to assist others when they need it most.

BY ELENA M. MACALUSO

PHOTOS BY KEVIN FISCUS

aking time out of our jam-packed lives to be of service to others is a goal many of us aspire to but not all achieve. Volunteering during a pandemic, when the stakes are elevat-

ed—the needs are greater and the risk, especially for those who serve

the public, even higher—takes a whole other level of dedication. We introduce you to five local people who are helping to make our community a better place in the midst of COVID-19.

Long Huynh Sacramento Food Bank & Family Services Long Huynh has been volunteering with Sacramento Food Bank & Family Services for more than 15 years. However, he really showed his mettle this past year. “When COVID-19 hit, the food bank was short of volunteers because a lot of people are over 65,” says Huynh, explaining that senior citizen volunteers were at risk of severe disease. Huynh, who does set-up, cleanup and everything in between, upped his volunteering time. “I was there every week to do the food distribution,” he says. “I never missed a single week.” Huynh, who is a self-employed tile setter, also volunteers for The Salvation Army and Loaves & Fishes. He learned about the food bank one Thanksgiving while serving dinner at The Salvation Army alongside a woman who had just come from Run To Feed the Hungry, the food bank’s annual Thanksgiving Day fundraiser. “I volunteered and stuck with it,” he says.

Giving back to the community is important to Huynh, who immigrated to the United States from Vietnam with his father. “In my heart, whenever I volunteer, I always think about 40 years ago when I first came here. I only had a couple pairs of jeans, a couple of T-shirts. American people put food in my stomach,” he says. “Every time I think of that, I get tears in my eyes. Happy tears. American people helped me, too.” Huynh hopes to inspire others to give back. “Just take a couple of hours of your time to help other people and your community. A couple of hours makes a lot of difference,” he says. “There are people out there in the cold with no water, no food. I will do whatever I can to help our community and our people.” To learn more, go to sacramentofoodbank.org.

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“I will do whatever I can to help our community and our people.”

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“This whole thing has taught me a lot of humility and compassion.”

Brandon Rogers-Martel COVID-19 Student Protection Program As some schools were preparing to resume in-classroom instruction this past fall amid the pandemic, Brandon Rogers-Martel realized that students could play a vital role not only in preventing the spread of the virus but also in bringing valuable information home to their families. He was especially concerned about getting information delivered to underserved and non-English-speaking communities. A sophomore at Jesuit High School, Rogers-Martel founded the COVID-19 Student Protection Program last summer with the motto “student prevention is family protection.” “The main concept of CSPP was that students, through preventive measures, could protect themselves and their families,” he says. Rogers-Martel also authored two books aimed at kids in kindergarten through fourth grade. “Solo Kiko COVID-19,” which was released this past January, explains the virus and the importance of staying safe. “Solo Kiko COVID-19 Vaccine,” which, as the name suggests, explains the vaccine, was released this past March. Both

books are available in English and Spanish, with plans to have them translated into Russian and Vietnamese. So far, some 30,000 books have been distributed to elementary schools throughout the region, along with much-needed supplies such as PPE and hand sanitizer. Rogers-Martel estimates he spends 30 hours a week on his volunteer efforts. He admits it’s a lot to juggle along with a full course load at school. “It’s really hard, but the team that we have working on this has really helped me a lot,” he says. “I could not do this myself.” Along with his family, Rogers-Martel credits the staff and students at Jesuit for keeping him going. “They practice what they preach,” he says. “All their moral teachings have helped me to cope with what’s been happening with this pandemic and helped me understand how I should act to serve my community. This whole thing has taught me a lot of humility and compassion.” To learn more about the COVID-19 Student Protection Program, go to covidstudent.org.

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Cathy Rowen Davis Community Meals and Housing Cathy Rowen has worn many hats during her 12-year tenure as a volunteer with Davis Community Meals and Housing. She’s worked in the Resource Center, coordinated volunteers, and taught arts and crafts through the DCMH Family Program. She’s served meals. She has even served on the board. “I was raised to be a volunteer and give back,” says Rowen, who also donates her time to Yolo Food Bank and COVID-19 vaccination clinics. “There is more food These days, Rowen spends three hours a week at the Resource Center. “We do insecurity than I things like make food appointments, give out mail, answer phones, do intakes, ever imagined.” receive donations, and give towels, socks and underwear for showers,” she says. “People do laundry and are able to get a hot meal over there.” She spends another three hours per month with the Meals Program, where she has witnessed members of the community jumping in to help. Case in point: Pre-pandemic, the UC Davis dining commons provided hot meals for DCMH clients. When that ceased, members of the community came forward to make food. “There’s a hot meal five days a week because people are stepping up,” Rowen says. (Note: UC Davis is once again providing food for clients of DCMH, with community members still supporting the effort.) It seems Rowen has passed her volunteer gene along to her two sons. “They were raised helping,” she says. With the exception of this past year, every Christmas Eve for the past six years, the family, which includes husband David, a retired nurse anesthetist at UC Davis Medical Center, has served meals through the Davis Food Co-op. One thing that struck Rowen this past year is the vast need for services during the pandemic. “There is more food insecurity than I ever imagined,” she says. “Just seeing the need, I feel good about helping.” Learn more at daviscommunitymeals.org.

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Support local nonprofits by making a donation during Big Day of Giving, a 24-hour online give-a-thon put on locally by the Sacramento Region Community Foundation. A yearly tradition since 2013, Big Day of Giving takes place Thursday, May 6. Go to bigdayofgiving.org for more information or to donate.

Angie Strawn Jesuit High School Drive-Thru COVID-19 Vaccination Clinics Angie Strawn, Ed.D., a registered nurse, has strong ties to Jesuit High School. All five of her sons attended the all-boys Catholic school in Carmichael, with one currently a member of the faculty. So when Jesuit’s president, the Rev. John P. McGarry, S.J., told her that the school was going to be a COVID-19 vaccination site, Strawn, who describes her current working state as “preferment” (“I’m doing whatever I prefer,” she says), rushed to help out. “I’ve seen my nurse colleagues really give so much of themselves,” says Strawn, who was looking for some way to help during the pandemic. “When I got this opportunity, it was like, ‘I could still use my nursing and help relieve this pandemic.’” Since late January, Strawn has been administering shots—“Using a syringe was nothing new to me,” she says—alongside fellow vol“When I got this opportunity, unteers, including other nurses, doctors and dentists. Jesuit it was like, ‘I could still use faculty, staff and student volunteers also assist with the effort. my nursing and help relieve Strawn, who has been a nurse for 56 years and considers Florence this pandemic.’” Nightingale her hero (“If she were alive today, she would be giving vaccinations,” she says), finds the work rewarding. “Volunteering has been something I have done since I was in high school. It is just part of my DNA. It goes along with being a nurse,” says Strawn, who knits hats that are distributed by Mercy Pedalers to people experiencing homelessness and sews fleece blankets for children through Project Linus. The vaccine work is labor-intensive—“When you do 2,100 shots in a few hours, it’s a lot,” she points out—but knowing the difference she’s made by volunteering her time makes it worthwhile. “I’ve had grandparents say, ‘I’m now going to be able to see that grandchild I’ve never met’ and 30-somethings cry, ‘This is such a load off my shoulders,’” says Strawn. “Universally, everybody is grateful.” Jesuit High School’s vaccination clinics ended in mid-March. However, clinics continue to take place around the region, and Strawn donates her time to them. To find one near you, go to dhs.saccounty.net.

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“I’ve found that some of life’s hardest experiences are also some of the most profoundly important.”

Stephanie Stiavetti WellSpace Health Suicide Prevention Crisis Line “There are many nights where I save a life,” says Stephanie Stiavetti of her work as a volunteer crisis line counselor with WellSpace Health Suicide Prevention Crisis Line. A Mindset Coach by day (“I help people who are stuck in life get to the next level,” she says), Stiavetti underwent rigorous foundational training—including job shadowing, participating in mock practice calls and taking calls while under supervision—before getting on the line solo. She volunteers for four hours per week. “So far, it has been one of the most incredible experiences of my life,” she says. “It’s a hard job, but I’ve found that some of life’s hardest experiences are also some of the most profoundly important.” Although the crisis line takes calls from people contemplating suicide, Stiavetti also helps callers caught up

in other problems. “By the time they get off the phone with us, they not only have the immediate help that we have provided, but we have a plan going forward,” says Stiavetti. Counselors follow up with callers later. Stiavetti says many callers appreciate just knowing somebody cares. “Sometimes we’ll get a voicemail and leave a message, but the person calls back and says, ‘Thank you so much for that message,’” she says. People can connect to a WellSpace crisis line counselor 24/7 via voice, chat or text. WellSpace provides local suicide prevention hotlines directly for Sacramento and Placer County residents and answers calls for the National Suicide Prevention Lifeline in 50 of 58 counties in California. To learn more about WellSpace Health Suicide Prevention Crisis Line, go to wellspacehealth.org.

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see

PHOTOGRAPHY BY ENOCH KU

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Even before the pandemic pumped the brakes on Enoch Ku’s career, the Sacramento photographer and actor had been experimenting with what it meant to slow down and truly see the world around him. “If you met me even three years ago, I was a completely different person,” explains Ku. “I was addicted to achievement, addicted to needing to succeed, driving back and forth to San Francisco for client meetings or auditions.” It all came to a head one day while he was motoring down Interstate 80. “A bubble of frustration just exploded. I didn’t like the person I was becoming.” So Ku decided to relax his pace, to pay closer attention to the world around him instead of chasing the next big thing. He fixed his gaze on the neighborhood where he was raised and still lives, Rosemont, which provided him with a place to be “present and aware.” Camera in tow, he began shooting mundane scenes—a fortress-like wall of cypress trees, a mangled fence, the shadow cast by a street sign—and cataloging them on his Instagram feed, Ordinary Sacramento. When the pandemic left Ku with more time on his hands as work gigs were canceled, his photography evolved into a sort of meditation. “This type of photography is something I’ve incorporated into my life as a practice for myself to be present,” he says. “As I slow down and notice things around me, I am also slowing down to notice things inside me.” For Ku, who is Korean American, that introspection led to greater self-awareness about race and identity. “A deeper reading of my photography is my experience as an Asian-American male,” he explains. “Last year, with all the things that happened with racial unrest in America, I felt kind of disconnected: In a room full of Americans I felt more Korean, but in a room full of Koreans I felt more American.” The Black Lives Matter movement inspired Ku to use his photography to express a sense of belonging that for

e seen 0521_PICTORIAL.indd 57

years eluded him. “I thought, if I am American I have a sayso about where my country is going. Maybe I can’t influence things nationally or statewide or even citywide. But I can start with my neighborhood. The word ‘my’ is a small word, but with ‘my’ there’s a sense of ownership. I am a part of something.” Photographing his neighborhood was Ku’s way of seeing—and being seen. Ku’s images, which are being published in a book, “My Neighborhood, Rosemont, CA,” are his “love letter” to the place that shaped him—a place he believes is overlooked, even by Sacramentans. But, as Ku says, “Often the most overlooked stories are the most compelling stories.”

BY CATHERINE WARMERDAM

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Identity is a central theme of Ku’s photography. “It’s not read on the surface of my work, but I can’t help but look at my work through that lens of being a Korean-American male.” Uncovering beauty in his neighborhood—a place he once disdained—“was my way of accepting myself.”

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Although his photographs seldom depict people, Ku says humans are ever-present in his work. “There is evidence of life in all of my images. It might be something as simple as the way a shrub in a yard has been trimmed, which tells us something about the owner.”

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Ku was challenged to find worthwhile scenes to photograph in Sacramento after talking with a fellow photographer who asserted there was “nothing interesting left to shoot here. I was taken aback because there is so much here if you are willing to slow down to see it.”

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Ku, who was influenced by the work of Japanese street photographer Shin Noguchi, has a knack for capturing scenes that are at once familiar and unexpected.

“It brings me immense pleasure to have people respond to and enjoy my work. The next step I would love for people to take is to feel the invitation to slow down in their own life.”

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PRIVATE SCHOOL PROFILES A SPECIAL ADVERTISING SECTION

SACRAMENTO COUNTRY DAY SCHOOL 2636 Latham Drive, Sacramento, CA 95864 (916) 481-8811 | saccds.org Sacramento Country Day School is an independent, co-educational school providing a personal, dynamic, and academically-challenging environment for PK-12th grade students. Whether your child is entering pre-K, kindergarten, 6th grade, or high school, it’s always a great time to begin an education at Country Day. Country Day has made significan investments in health/ safety and technology systems to allow us to host in-person classes as well as support remote learners for all grade levels. Our dedicated, caring teachers work hard to know each student personally and reinforce their understanding in creative ways. At Country Day, we are committed to providing children with a one-of-a-kind education that honors their unique self and empowers them to “think critically, live creatively, and act compassionately.” Visit our website today to complete our inquiry form and learn more about our fl xible and resilient PK-12th grade program.

SACRAMENTO REGION WALDORF SCHOOLS Camellia Waldorf • Cedar Springs Waldorf Davis Waldorf • Live Oak Waldorf • Sacramento Waldorf www.sacwaldorf.org/sacramentowaldorf The Sacramento region is home to fi e Waldorf schools affili ted with the Association of Waldorf Schools of North America. Our shared goal is to provide Waldorf education to as many children as possible, building confi dence and imagination through the educational philosophy developed by Rudolf Steiner in 1919. Waldorf education focuses on a child’s developmental stage, prioritizing wonder, creativity, and imagination as essential childhood values. Rigorous academics in the upper grades provide strong math and sciences interwoven with fin and practical arts. Music, dance, theater, writing, literature and imaginative play are building blocks for deep thinking and character-building. Teachers focus on students’ intellectual, emotional, physical, and spiritual capacities. Waldorf education is an early childhood through 12th grade journey. We invite you to visit our campuses for tours and experience what a Waldorf education can do for your child! Learn more at www.sacwaldorf.org/sacramentowaldorf In-person outdoor learning available.

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PRIVATE SCHOOL PROFILES A SPECIAL ADVERTISING SECTION

THE GIFT OF KIDS DAYCARE/PRESCHOOL Jennifer Tommasini, Owner/Director 5130 Golden Foothill Parkway, El Dorado Hills www.THEGIFTOFKIDS.NET The Gift of Kids was formed in 1999 when owner Jennifer Tommasini could not find good child ca e for her own son. Gift of Kids started as an in-home day-care and preschool and has grown into a large facility in El Dorado Hills where we accommodate 200 children and have 30+ wonderful, educated, loving teachers. The teachers at Gift of Kids bring us talents that include yoga, cooking, Spanish, and music. We offer childcare and preschool for infants, preschoolers, and private kindergarten. Jennifer works closely with teachers and families to ensure comfort, address any and all concerns, and implement ideas that bring us the newest and greatest ways of teaching effectively. We pride ourselves on our loving environment combined with a highly educated curriculum. Jennifer is blessed with 4 children of her own, ages 23, 20, 11 and 9. Contact Jennifer for a tour today at (916) 521-1835 or visit www.thegiftofkids.net

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SUMMER at JESUIT Multiple sessions: WEDNESDAY, JUNE 9 – FRIDAY, JULY 16 ACADEMICS PLUS Boys | Grades 5–8 SUMMER SCHOOL Boys & Girls | Grades 9–12 ACADEMY CAMPS Boys & Girls | Grades 4–8 SPORTS CAMPS Boys & Girls | Grades 1–9

To learn more or to register today go to: SummerAtJesuit.com

e c n e r e f f suit Di

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Proud to serve our students safely, in person, on campus, since fall 2020. JesuitHighSchool.org

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PHOTOGRAPHY, PLANNING & DESIGN: JENNELLE GEE; MAKEUP & HAIR: RACHEL LUSK; BALLOONS: SACRAMENTO BALLOONS; DRESS & HAIRPIECE: GRACE + WHITE; MODELS: NEFERT TITI AND HENSLY

Let’s Celebrate! LOCAL WEDDING PHOTOS AND INSPIRING IDEAS MOBILE DESSERTS FOR YOUR RECEPTION TRENDS THAT WILL PERSIST BEYOND THE PANDEMIC

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spotlight

LOVE CUBED — With up to three flavors inside, this gorgeous cake from Art Dessert by Maria Tulchevska is made up of individual mousse cakes. “Every cavity has a fruity insert, mousse and sponge cake inside,” says Tulchevska, a pastry chef

who specializes in beautifully artistic mousse cakes and eclairs. Each cake’s flavors are balanced to be light, not overly sweet and melt-in-your-mouth delicious. “We use only the bestquality ingredients from all over the world,” she says. “French fruit purees,

wedding inspiration & ideas

Belgian chocolate, Madagascar vanilla . . .” Flavors include cappuccino/ Kahlua, chocolate/caramel/hazelnut, yogurt/wild berry, cream cheese/ blueberry and Champagne/strawberry, among others. Designs can be customized as well. IG @mariatulchevska.

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SPOTLIGHT

WEET TOOTH VINTAGE ICE CREAM CART

Hoping to serve ice cream at her own wedding three years ago, Leslie Martin ran into logistical issues. So she bought an old-fashioned ice cream cart and started her own business catering to brides and grooms. Her cart holds six 3-gallon tubs of Gunther’s ice cream, with couples choosing from more than three dozen flavors available. Bowls, sugar cones, napkins and spoons are provided, along with two hours of scooping by a uniformed server. Martin can supply toppings such as fruit, sprinkles, nuts, whipped cream and cookie crumbles, as well as nondairy ice cream, sorbet, ice cream sandwiches and popsicles—“pretty much anything frozen,” she says. The pretty little push cart comes with a jaunty white umbrella and can be decorated with flowers or a spray of balloons. Its appearance is always a hit. “Ice cream is the fun dessert that comes out when the dancing starts,” Martin says. PRICING: $6–$9 per person. SWEETTOOTHICECREAMCART.COM; IG @SWEETTOOTHICECREAMCART

VOLKSWAFFLE There’s perhaps nothing cuter than VolksWaffle, a cherry-red 1969 Volkswagen bus with a red-andwhite striped awning and

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By truck, cart, bike or trailer, these mobile dessert purveyors provide the perfect finale for your wedding reception. BY MARYBE TH BIZ JAK

a gleaming copper kitchen. Owner Terry Jeske serves authentic Liège waffles, made with dough imported from Belgium. The key ingredient is Belgian pearl sugar, which caramelizes during baking to produce a crisp, cakey texture and a soft, warm center. Made to order, the waffles come dusted with powdered sugar; optional add-ons include whipped cream, strawberries, blueberries, ice cream, chocolate sauce and Nutella. Also available: chocolate-dipped waffles imported from Belgium. To make your guests feel like they’ve arrived, Jeske can supply a red carpet and brass stanchions with velvet ropes leading the way to the truck. PRICING: Quote on request. VOLKSWAFFLE. NET; IG @VOLKS WAFFLECA

SWEET DOZEN Operating from a sweetlooking black trailer with a pop-up service window, this family-run business serves delicious doughnuts in numerous flavors and with a multitude of toppings, from Pop Rocks to strawberry shortcake. Bring in a swatch of your wedding fabric and Sweet Dozen can make a glaze to match. Guests will go nuts for Sweet Dozen’s famous doughnut melt: a halved doughnut stuffed with Gunther’s ice cream and heated in a sandwich press to seal the edges and warm the pastry while leaving the ice cream cold. The truck also serves hot coffee and cold milk. The trailer is available in Sacramento County only; rental is for two hours. PRICING: $500 minimum. IG @SWEETDOZEN916

CHURRO KINGS There’s nothing like a fresh, hot churro—Mexico’s version of the doughnut—straight out of the fryer. Churro Kings provides a stainless steel street cart with a builtin dough extruder and deep fryer, along with an attendant who makes the pastries, lickety-split, in less than two minutes. After frying, the churros are tossed in sugar and cinnamon, then filled with cajeta (Mexican caramel) or flavored cream (Bavarian, chocolate or strawberry). Guests can help themselves from a self-serve toppings bar with whipped cream, sauces and cereals such as Cinnamon Toast Crunch, Fruity Pebbles and Cocoa Krispies. Churro Kings can also supply tinted sugars to match your wedding colors. PRICING: Starts at $350. (916) 616-3792; IG @CHUR ROKINGS916

CREAMY’S BY CAYLA JORDAN Cayla Jordan bakes mini cheesecakes in a myriad of flavors, from basics like chocolate chip to wilder options like Circus Animal Cookie. Your guests will love these tiny treats. “A bite-sized cheesecake is better than a whole slice,” says Jordan. “Cheesecake is so heavy— you really only need a little taste.” Jordan serves her creations from a cute little white trailer that she transformed from a tiki hut bought off Craigslist. But she recently acquired a vintage ice cream truck, so she’ll be able to

SWEET TOOTH VINTAGE ICE CREAM CART: PAIGE BRIT TANY; SWEET DOZEN: ALYSSA LUZAICH PHOTOGRAPHY

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serve frozen cheesecake sandwiches in addition to her two-bite cheesecakes. For a takeaway remembrance, you can order mini cheesecakes, each packaged in its own small, see-through box. PRICING: Starts at $900. CAYLAJORDAN. COM; IG @CREAMYSBYCAYLAJORDAN

GR ACE + WHITE: JAMES YOUNG

DUTCHMAN’S STROOPWAFELS What’s a stroopwafel, you say? It’s the national cookie of the Netherlands: two very thin cookie wafers separated by a layer of caramel. In 2018, Johan and Koreen van Ravenhorst were newlyweds themselves when they started Dutchman’s Stroopwafel. Johan (a native of the Netherlands) customized a Dutch cargo bike to create a stroopwafel kitchen on wheels. Dressed in traditional garb, the couple makes the cookies to order on a Dutch waffle iron, then slices them in half and fills them with warm caramel. The stroopwafels are served, steaming hot, tucked inside traditional red-andwhitecheckered paper. You can also order heart-shaped stroopwafels packaged in cellophane for wedding favors. PRICING: $2.50 per cookie, $200 minimum purchase. DUTCHMANSSTROOPWAFELS.COM;

Dress Shopping Without Tears

BY MARYBE TH BIZ JAK

acramento wedding planners Sara Von Feldt and Aubrey Silva have witnessed the distress that many brides encounter when searching for the perfect dress. So many choices! So in 2019, they opened GRACE + WHITE Grace + White, a bridal boutique that carries only seven designers (including Hayley Paige) and offers a more intimate shopping experience than a large salon. Recently, Silva answered our questions about finding your dream dress. Why is choosing a wedding dress such a fraught decision? Some brides overwhelm themselves. They go to six or seven places, and they don’t even know what they want at that point. They have too many options. l

How many salons should a bride visit? Two. After that, if you still haven’t found your dress, then expand your search. But don’t start by booking three, four or five appointments. It’s just too much. l

How should a bride prepare for a salon appointment? First, it’s very important to know your budget, so you’re not surprised. Then, look at dresses on Instagram and Pinterest. If you have a Pinterest link or Instagram images, you can send them to us before your appointment, and we can pull some dresses.

Anything else? I ask them to have an open mind. Some come in saying there’s no way I’m going to buy a strapless gown. Then they try it on and they love it. If they can get beyond the idea of what they think they want, they could be pleasantly surprised. l

How do you feel about the bridal posse at appointments? It’s not my favorite thing. I hear the worst comments from the entourage: “That makes you look fat.” “That’s Halloweeny.” “You’re going to have to wear a lot of Spanx with that.” I see these poor girls’ faces drop. They get so deflated. Come in with just one or two people that you know will be kind. If you want to bring a larger group, wait until you’ve narrowed your choices down, and bring them in when you pay for your dress.

Any last words of advice? Brides should know they won’t necessarily step on the pedestal in their dress, look in the mirror and burst into tears. Not all brides have that moment—in fact, most of them don’t. And that’s OK. You should definitely love the dress, but you may not cry.

IG @DUTCHMANSSTROOPWAFELS

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SPOTLIGHT

Say It Over Brunch

CURIOUS FLORAL

A morning wedding brings big benefits. BY NORA HESTON TARTE

If you’ve ever imagined serving French toast at your reception or cheers-ing your nuptials with a mimosa, a brunch wedding may be the perfect fit. Brunch always feels celebratory, with festive morning cocktails and hearty dishes for parties of all sizes. Vanessa Kitley, the sales manager for weddings and events at Scott’s Seafood on the River, says morning brides still get to take advantage of the venue’s full wedding packages, including a boozy bar, full meal service, provided furniture and décor, a dance area, custom station setup, an event manager and more. Here are some of the big perks of saying “I do” over pancakes.

The Vibe

BY NOR A HESTON TARTE

edding flowers—bouquets, boutonnieres, and ceremony and reception décor—are an important part of the wedding day. However, after the event, those florals don’t really last. Guests may take a centerpiece to enjoy at home or a bridesmaid may admire her blooms for the rest of the weekend, but they don’t have staying USING WOOD FLOWERS ALLOWS power unless they’re YOU TO HAVE YOUR COMPLETED somehow preserved. BOUQUETS DAYS OR EVEN The term forever WEEKS BEFORE YOUR WEDDING. florals refers to flowers made from alternate materials that offer longevity and other benefits, too. After silk flowers, wood is a popular second choice to real stems. At Curious Floral, a Folsom-based company that offers sola wood, dried/preserved and silk flowers, about 50% of business is from sola wood floral sales, says owner and floral designer Samantha Skinner. According to Skinner, their long-lastingness is just one reason brides and grooms choose wood flowers. “Sola wood flowers are always in season, so our clients aren’t restricted by seasonal availability,” Skinner says. With no limits on color (sola wood flowers at Curious Flowers are hand dyed), shape, size or varietal, couples can choose wooden versions of popular stems or ask for out-of-thisworld designer florals. Taking a little power away from Mother Nature lessens stress surrounding floral availability and removes last-minute snafus with planting, timing and transportation. “Using wood flowers allows you to have your completed flowers days or even weeks before your wedding,” Skinner says. They travel well and can be transported long distances for destination weddings. As an added perk, wood florals often cost less than traditional fresh flowers.

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Kitley says a brunch wedding provides an intimate setting for parties big and small. Furthermore, says Nikki Dupre, director of sales and marketing at The Citizen Hotel, hosting in the morning can create a more comfortable outdoor setting once the weather heats up.

The Cost The overall cost of a brunch wedding is lower than a dinnertime affair. In addition to reduced food costs, some venues offer discounted site fees, and vendors may give price breaks during less-busy time frames. But booking brunch doesn’t have to mean you’ll be in hair and makeup at 5 a.m., either. At Scott’s, brunch ceremonies begin at 11 a.m. with a reception to follow from 11:30 a.m.–4 p.m., and at The Citizen, start times can vary between 8 a.m. and 2 p.m. You may not be dancing into the night, but it does clear up the afternoon for post-wedding festivities to continue the celebration.

The Menu Perhaps the biggest benefit of a brunch wedding is the menu. At Scott’s, suggestions include freshly baked pastries, smoked salmon with miniature bagels and an assortment of toppings, and French toast with brown sugar glaze. At The Citizen Hotel, past brunch menus have featured favorites from Grange Restaurant downstairs, including eggs Benedict with house-smoked pastrami and Gruyere, smoked chicken hash with chipotle hollandaise, buttermilk pancakes with spiced apple compote, short rib and rigatoni with poached eggs, and the popular Grange Brunch Burger on a brioche bun with fried eggs. If you want an interactive element for the day, consider a build-your-own yogurt parfait station or a make-it-yourself bloody mary bar.

CURIOUS FLOR AL: JAMES YOUNG

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THEMES

PLAYFUL LOVE

ive your wedding a blast of fun by incorporating balloons, a sparkling backdrop and confetti. An unconventional color palette of pink and red ups the wow factor, while a feminine gown and stylish suit keep things chic. PHOTOGRAPHY BY JENNELLE GEE

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PLANNING & DESIGN:

Jennelle Gee FLORIST & STUDIO:

Bloom Room MAKEUP & HAIR:

The

BALLOONS: Sacramento Balloons BAKERY: Buttercream by Eileen DRESS & HAIRPIECE:

White Rachel Lusk

MODELS:

Grace +

Neferttiti and Hensly

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THEMES

ARTFUL “I DOs”

air contemporary, understated décor and Crocker Art Museum if you’re desiring simple sophistication on your big day. Add unexpected touches such as textural florals and grasses and a limited-edition gown (or two). PHOTOGRAPHY BY STEPHANIE GAN

PLANNING & DESIGN:

Rentals

VENUE: Crocker Art Museum

Linens

Oak + Ash

CAKE:

FLORIST:

DRESS DESIGNER:

Abukhazneh

MAKEUP & HAIR:

by Mariel B JEWELRY:

RENTALS:

Erica Estrada Design

Ayah

Makeup

LINENS:

Standard Party

Napa Valley

Oksana Novikov

STATIONERY:

Mailroom

Old City

MODELS: Emily Wilder and Tyler Stacy

Lingua Nigra

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pandemic

TRENDS

ELIZAB ETH AND JOHN BOYET T’S BACKYARD WEDD ING. SCOT T & DANA PHOTOGRAPHY

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that will persist COVID -19 brought some changes to the wedding world that could last forever.

BY NOR A HESTON TARTE

COVID-19 caused major shifts in the wedding industry. While many brides and grooms postponed their plans, others moved ahead. “The pandemic brought back the focus to what a marriage is,” says Danielle Evans, photographer at Bloom Photography. “Less focused on the huge celebrations but rather looking at your partner and saying, ‘No matter what, I want to marry you.’” Kris Robinson of Dee and Kris Photography says she started conversations with couples about what was most important to them. If the answer was becoming husband and wife regardless of the other details, she would suggest looking at ways to get married without postponing. If a big party was at the forefront of a couple’s desires, it made sense to hold off. “It’s a unique opportunity to look at what is most important,” she says. “We’ve worked really hard to help our customers pivot emotionally and aesthetically.” What trends do industry professionals believe will continue after COVID-19 restrictions lift?

LUXURIOUS BACKYARD WEDDINGS Brides and grooms sought settings to accommodate a scaled-down wedding. “There were very few venues that would allow weddings, so they turned to the one place they could control: their own property or that of a friend,” says Dana Halvorson of Weddings by Scott & Dana. “Many families used the money they would have spent on the venue to instead improve their own property, creating a more luxurious backyard wedding. These weddings oftentimes required a smaller guest list but were just as beautiful and memorable.” For John and Elizabeth Boyett, a backyard wedding at his parents’ house was Plan C (after COVID shut down the big Yountville wedding and fires caused a cancellation of the backup country wedding), but Elizabeth says Plan C should have been Plan A. “Having John get married in the backyard he grew up in and had so many memories [was] surreal,” Elizabeth says. “I would recommend a backyard wedding to everyone.”

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MINIMONIES Also called micro-weddings, minimonies refer to the scaleddown events most brides and grooms have had recently: smaller ceremony/reception, reduced guest list, venue—if any—to match that theme. Some brides were quick to admit they were happy a small wedding had suddenly become culturally acceptable. Robinson says she saw some couples rush to get married during the pandemic as an excuse for a smaller affair. Of the 24 weddings Dee & Kris photographed in 2020 (down considerably from original bookings), about 20 of them would fall under the category of elopement or minimony. Robinson explains that oftentimes a couple’s parents are as involved in the big-day decisions as the couple getting married, and their desire to invite their “THE WEDDINGS THAT WERE friends and co-workers may not match ABLE TO ADAPT FOUND the ideal scenario for the couple. During WAYS TO PERSEVERE, AND COVID, people who had always dreamed IN MOST CASES, THEY EVEN of doing something small and intimate CAME UP WITH SOMETHING were suddenly given permission to do so. BET TER THAN WHAT THEY HAD ORIGINALLY PLANNED.” For introverts, a large audience could be  DANA HALVO R SO N, a bigger source of anxiety than joy. Not WEDDINGS BY SCOT T & DANA to mention, it could take away from the quality time couples can spend with their guests on their big day. Robinson says she could see this becoming a cultural norm, where the obligation to invite everyone you know disappears and intimate ceremonies are accepted as a viable option. ELOPEMENTS Some cautious couples shied away from inviting guests at all but didn’t want to put their nuptials on hold. The best bet for these anxious-to-wed couples: elopement. Long regarded as a last-minute decision, elopements have become a planned affair

KEVIN AND SERINNA LAU LIVESTREAMED THEIR WEDDING FOR FAMILY AND FRIENDS IN ASIA, AS WELL AS “B LIST” GUESTS.

meant for just the couple and perhaps a few family members or friends. “Elopements and intimate weddings have been a massive trend for years. I think it has staying power because now more people are open to doing it, and those who are afraid to do it because they didn’t want to offend the tradition of having a large wedding now get to essentially use it for an excuse to do what they really wanted,” says Shannon Rock, photographer and owner of Preserve Studio. Rock offers designer elopement packages where she tackles the majority of the details for couples and provides photography for the occasion. Elopements can look like intimate weddings or scaled-down traditional weddings, or they can be truly outside of the box. “I personally love them,” Rock says. “You have more freedom to pretty much go anywhere in the world!” Rebecca Pilakowski and her husband, Evan, chose to downsize their original plans due to COVID-19 and get married in the middle of Eldorado National Forest on a two-day camping trip. Festivities included roasting s’mores and eating hamburgers for their “reception dinner.” To ensure nothing was missed, Rock was in attendance for the entirety of the trip, snapping photos and sleeping in a tent near the newlyweds. Elopement was never the original plan, but Pilakowski says she wouldn’t change her decision. LIVESTREAMED WEDDINGS “Before the pandemic, there wasn’t much of an option for streaming services on wedding days,” says Kristine Herman of Kristine Herman Photography. “Now I have seen a lot more businesses offering this as a service.” Livestreaming a wedding has certainly become more advanced. Instead of relying on it to appease a few faraway relatives, couples can now use it for the majority of their guest list.

LEFT: DEE AND KRIS PHOTOGRAPHY; RIGHT: KRISTINE HERMAN

IED AT THE MARG ARET AND RYAN CROSS LAND MARR MIC. PANDE THE OF START THE AT HOTEL N CITIZE

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SOME COUPLES ARE SPENDING MORE ON FLOWERS, DECORATIO NS AND HIGHEND TOUCHES.

Kevin and Serinna Lau (nee Chau) got married at Cavallo Point Lodge on Jan. 2. Due to COVID restrictions, the couple livestreamed their wedding for family and friends in Asia, as well as “B list” guests. “The analytics show that

FAR RIGHT: SHANNON ROCK OF PRESERVE STUDIO

DETAIL-ORIENTED BIG DAYS When engaged couples began paring down their guest lists and cutting costs, many realized there was room to spend elsewhere. As a result, some dropped additional dough on details that mattered to them: top-shelf alcohol, a more extravagant honeymoon (likely planned for later), higher-end décor. Dana Halvorson of Weddings by Scott & Dana saw brides spending more on flowers, decorations and high-end touches they may have otherwise done without. Jenn Robirds of Jenn Robirds Events says a more intense look at guest experience was definitely on the short list of where to put the leftover cash. “We are seeing our couples really honing in on perfecting the guest experience and finding unique ways to tell their guests they love them,” Robirds explains. “From elaborate welcome bags delivered to the guests’ hotel rooms to personalized notes handwritten on the back of each respective guest’s menu, special details are here to stay.”

EVAN AND REBECCA PILAKOWSK I DOWNSIZED THEIR ORIGINAL PLANS DUE TO COVID19 AND ELOPED IN THE MIDDLE OF ELDORADO NATIONAL FOREST.

about 100 devices tuned in around the world; we had some loved ones who independently arranged Zoom parties to watch the feed together,” Kevin says. Big Fun DJ set up two broadcast-grade cameras to cover different angles, such as side-by-side views of the bride walking down the aisle and the groom’s reaction to seeing her walk toward him. Even those who couldn’t watch the wedding live (due to the time difference between California and Asia) could log on and watch after the fact. While Kevin says they wouldn’t normally have opted for the service, they are happy it existed when they needed it. “We had always known that getting married during COVID times would mean some adjustments, and this turned out to be a great compromise,” he says. Consider that virtual guests might enjoy a glimpse at the whole day. Instead of simply streaming the ceremony, include some other moments as well, such as the fi rst look, getting ready, the fi rst dance, cake cutting and more. To nail the trend, go professional. Instead of asking a relative to attempt a livestream, hire a cinematographer, DJ or planner to do the job for a professional-quality experience. Another option: Make social media work for you and livestream the event within a private Facebook group. Not everyone, of course, agrees that these trends will persist. “I do not see Zoom ceremonies and minimonies having much staying power,” says Jenn Robirds, owner and creative director of Jenn Robirds Events. “Our couples are desperate for human interaction and community. I expect to see some very big parties once events are allowed to resume.”

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i n s i d e: Poets and poetry

The Magic of Words We shared the spoken word with Sacramento’s current poet laureate, Andru Defeye, and two of his predecessors, along with a finalist in the National Youth Poet Laureate competition.—Cathy Cassinos-Carr

Andru Defeye

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s poetry undergoing a renaissance?

It sure feels like it. In the first two months of 2021 alone, National Youth Poet Laureate Amanda Gorman reawakened us to the power of poetry through back-to-back performances at the Biden inauguration and the Super Bowl. And just last year, Stockton-based spoken-word poet Brandon Leake won the 15th season of television’s “America’s Got Talent,” suggesting poetry is reaching the masses in a fresh new way. It’s a national trend, but also a local one. Sacramento has its own thriving poetry scene, and plenty to brag about. In January, one of our city’s two Youth Poets Laureate, Alexandra Huynh, was named one of four finalists in the National Youth Poet Laureate competition. (The winner will be announced May 22.) But that’s just the tip of the proverbial iceberg. For 21 years running, and separate from the Youth Poet Laureate program, Sacramento has been home to a poet laureate program for their “elders,” ages 35 and up. Originally established by the Sacramento Metropolitan Arts Commission, which has since been renamed the Office of Arts and Culture, the program has spawned eight poets laureate to serve as ambassadors of this important art form, with an emphasis on community outreach. In brief, they take poetry to the people. To learn more about these fascinating folks, we recently caught up with three of Sacramento’s poets laureate, past and present.

Andru Defeye Current Poet Laureate: 2020–2022

“2020” by Andru Defeye They wrote the word apocalypse until the sky turned red but refused to speak of the rain even when it fell from the sky.

Andru Defeye was just 35 when he was named poet laureate last year, giving him the distinction of being the youngest person in that role in Sacramento history. But that’s not all that’s distinctive about him. Defeye was born in Wasco, just outside Bakersfield, with a rare congenital disorder, EagleBarrett (aka “prune belly”) syndrome, which he describes as “basically being without abdominal muscles. I was always in a lot of pain.” He spent most of his earliest years in the hospital, enduring more than 25 surgeries before the age of 5. Doctors said Defeye wouldn’t make it to age 16. (So much for the crystal ball.) Unable to release his anger in such typical outlets as boxing or karate, Defeye turned to writing. His first poem, at 13, was a suicide note. “That poem actually kept me from killing myself,” says Defeye. “I was so proud of it. That poem gave me a purpose. It gave me something to do with my life.” When a teacher introduced him to Allen Ginsberg, Jack Kerouac and other writers, “it changed my whole life,” he says. “It set me on this path.” His path has not been a traditional one. As Defeye himself points out, he’s not your typical poet laureate. He did not attend college, he doubles as a hip-hop artist (with two albums out), and his poetry springs from spoken word and slam, not iambic pentameter. “Most of the people who are named poet laureates are 60-year-old adjunct professors,” says Defeye. “There were some older folks that didn’t like that I was so young, a hip-hop artist and not published. What I inherited was a very divided, young-versus-old poetry scene. But I think we can all learn from each other.” Defeye sees his biggest work as “the work of unity. I’m also focusing on making space for the youth, because they’re the ones who are going to carry on Sacramento’s poetry legacy. Us old poets are cool, but they’re the future.” To learn more about Defeye, including Zero Forbidden Goals, a support system for creatives, visit guerrillapoet.com. For readings and other local poetry news, Defeye suggests Sacramento Poetry Salon on Facebook.

SACRAMENTO MAGAZINE May 2021

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Indigo Moor

Alexandra Huynh: Jennifer Vargas Esquivel

Past Poet Laureate: 2017–2019 Primarily, Indigo Moor is a poet. But he’s also a professor, a playwright, a U.S. Navy veteran, a bassist and—wait for it—an integrated circuit layout designer for computer companies. As disparate as it all might sound, Moor sees a connection between the dots. “People sometimes ask me if there’s a connection between my life as an engineer and my poetry, and there is,” says Moor. “It’s in the ability to concentrate on the minute details.” He’s always been this way, he says, even as a kid growing up in North Carolina. “As a child, I floated from poetry to writing short stories to painting, and I was always wondering why this or that was working or failing,” says Moor. “I was always detail driven.” It wasn’t until he moved to Sacramento in the late ’90s, Moor says, that poetry became his focus. He’s since published four books of poetry, graduated from Stonecoast’s MFA program (and served on its faculty), and served as poetry editor for The Bookends Review literary journal, among other things. Currently, Moor is an adjunct professor at Dominican University of California, most recently offering poetry workshops the pandemic way—online. His newest book of poetry, “Everybody’s Jonesin’ for Something,” is making a bit of a splash, including a second-place honor in the University of Nebraska Press’ Backwaters Prize. Of his years as Sacramento’s poet laureate, Moor says his biggest takeaway was that it’s all about reaching people. “If anything, the poet laureate position said ‘remember the people you are writing for and reading for,’” says Moor. “I was trying to reach people who didn’t have a poetic voice.” Poetry, he says, “gives someone a different way of thinking about something. Poetry forces you to take a moment and sit in that particular emotional time and say, ‘This is why I still have that issue I’ve had for 20 years. This is how I balance it against the world I’m living in.’” For more about Moor, visit indigomoor.org.

Alexandra Huynh, one of Sacramento’s two Youth Poets Laureate

“Anywhere but Here” by Indigo Moor Woman

I kissed you twice

yesterday be dead again

knowing we will before we ever meet

That, given salt

our lips

would dive deep for wrecks in foreign seas.

To hear the

preacher tell it

bruised f lesh

is a sin.

But, so is regret.

And some gospel

is cruel.

And some waters

dark.

We will each enjoy the Dead Sea

f loating in its own

spoil of lost loves to let anyone enough

refusing

dive deep to steal its secrets.

On May 22, a new National Youth Poet Laureate will be announced, and a local is in the running. Alexandra Huynh, one of Sacramento’s two Youth Poets Laureate, is one of four finalists in the competition, serving as West Region Ambassador. “I am incredibly grateful for my communities, whose strength and support have made all of this possible,” says Huynh, a Mira Loma High grad and Carmichael resident. “As a Vietnamese-American poet and Sacramento native, I am honored to bring their stories to the forefront in the National Youth Poet Laureate competition.” Huynh and her co-laureate, Cloudy, were named Sacramento Youth Poets Laureate in 2020 through the Sacramento Area Youth Speaks program. To keep tabs on the competition, visit youthlaureate.org.

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Julia Connor “urban dryad” by Julia Connor in the pomegranate now a jay feeds

tears at

the last of her ravished globes those beyond reach; arms up, the arc of her thrusts all feathered in golden leaves - beauty breaks my sorrow everything rising

even as it falls

To catch a glimpse of Julia Connor’s vision and work, just go to Poet Laureate Park (in South Natomas, near the library). There you’ll find poetry in the form of steel sculptures in a public art garden, all of them featuring the works of Sacramento’s poets laureate. It’s just one of several notable projects Connor initiated during her four years as Sacramento’s poet laureate. She was also the mastermind behind Think Postcard!, a communitywide project marrying the written word with visual art, and Poets on Deck, a deck of playing cards featuring the works of local poets and poetry supporters. “It was a wonderful four years,” Connor says. For Connor, the community connections were what it was all about. “The greatest thrill with the Poet Laureate Park project has been watching children read those poems and see that language is real—it’s not just some intellectual thing,” she says. A New York native, Connor originally moved to Northern California with her parents when she was in high school. At 15, a Yeats poem in an English class changed everything. “I did not understand the poem at first, but the hair follicles all over my body stood straight up,” she recalls. “That’s the miracle to me—that poetry can convey something that almost bypasses the intellect.” A serious pursuit of poetry did not happen until her late 30s, when her first marriage ended after 21 years. “I completely disheveled my life and went to San Francisco to study poetry,” Connor says. She earned a B.A. and M.A. from New College of California. Connor’s long list of accomplishments includes nine published books of poetry, multiple awards and many exhibitions. Though painting and drawing had long been an integral part of her life, she was forced to stop in 2011 when she developed a disorder called essential tremor, which manifested in her hands. It’s taken years, but Connor is forging new paths. She’s currently working with clay (which, interestingly enough, calms her hands) as a member of clayARTstudio814 (at 814 Alhambra Blvd.). She’s also working on a memoir and—yes!—gathering poems for a new book. Read more about Connor at juliaconnor.com.

Wes Davis

Past Poet Laureate: 2005–2009

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i n s i d e: Post Pandemic / Out of the Bottle / Family Style

Rock Paper Scissors RO SHAM BEAUX might seem like a funny name for a natural wine bar. But it actually makes perfect sense, according to co-owner Trevor Easter. Say you and your friend can’t decide whether to order the Onda Brava rosé or the Ametzoi txakolina: Instead of flipping a coin, just play rock paper scissors (aka ro sham bo). “It’s a fun name, and a little bit of a riddle,” Easter says. That whimsy extends to the bar-snack menu, which includes a gussied-up version of Cheez Whiz and a fun play on fish and chips: a tin of Matiz sardines and a bag of potato chips. 2413 J St.; (916) 365-1216; roshambeauxbar.com mike battey SACMAG.COM May 2021

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Lessons Learned As people get vaccinated and restrictions ease, three restaurant owners take stock of where they stand after a year of pandemic.

BY MARYBETH BIZJAK

impler menus. New technologies. Work-life balance. Those are just a few of the changes wrought by COVID -19 at local restaurants. We caught up with three Sacramento restaurateurs for their stories of the pandemic. MICHAEL HARGIS— During the pandemic, Michael

Hargis proved to be one of the most agile and innovative restaurateurs in town. He convinced the city to close a portion of 20th Street to traffic in order to move LowBrau beer hall to the street. He turned meat-

centric Block Butcher Bar into a vegan sandwich takeout spot, used a delivery service to boost Milk Money’s doughnut business by more than 100 percent and opened a pizza-and-wine “streetery” near the Ice Blocks. The pandemic gave him a chance to step back and simplify. “We learned to be more casual,” he says. “I know there are people in town pressing for Michelin stars, but for us, dining is entertainment and fun. We want things that are approachable.” As Sacramento County began to allow limited indoor dining this spring, Hargis was both excited and “riddled with anxiety” as he prepared to reopen Beast + Bounty, his hip live-fire restaurant on R Street, with a new chef and a rejiggered menu focused on pizza and salad. Throughout the pandemic, he’d learned the value of flexibility. He recently decided to move Love Child, his vegan sandwich business, into an Airstream trailer on the street near LowBrau and turn Block Butcher Bar into a bottle shop. He also began exploring new, contactless ways of ordering. “Younger guests are used to doing everything on their phones,” he says. “At a casual place like LowBrau, you can get direct, quicker service.” And he’s optimistic for the future. “There will be a lot of opportunity in this city,” says Hargis. “People want to be together. The question I ask myself is: What can we do to continue to generate culture and experiences in this city?” MARVIN MALDONADO —Pre- COVID, Federal-

ist Public House functioned as a community watering hole, where strangers sat, cheek by jowl, at long outdoor picnic tables, eating pizza and drinking beer. COVID, of course, put an end to that forced intimacy. But the spirit of community persisted, even as the physical closeness did not. “The one compliment we keep hearing from guests is that it still feels like the old Federalist,” says owner Marvin Maldonado, who got rid of the community tables and expanded the restaurant into an adjacent parking lot. “You can still see the table next to you, 6 feet away, and you can still hear and see the movement and excitement of the restaurant. The core atmosphere still exists to this day.” One of Sacramento’s original shipping container restaurants, Federalist was very much a seasonal experience: alluring when the weather was nice, not so much when it was cold and rainy, or when temperatures soared into the Michael Hargis susa n y ee

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Marvin Maldonado

100s. COVID changed that, too. “People’s willingness to eat outdoors has changed,” Maldonado says. “During COVID, if you wanted to eat out, you had to eat outside. So everybody grinned and bore it.” Even so, much of Federalist’s business shifted to takeout during the pandemic. Maldonado reformulated his recipes to make the pizza more travel friendly and, thanks to changes in state alcohol regulations, started selling more beer and sangria to go—a change he hopes continues post-pandemic. “We’ve all figured out how to be adults during COVID,” he says. “I’m hoping that sticks around.” According to Maldonado, one of COVID’s silver linings was a change in how diners view and treat servers. “People are thinking about servers right now. I’m seeing tip levels I’ve never seen before. It’s up over 18 percent now,” he says. The lesson? “I think everybody now can use a lot more grace.”

It was a tough year for a high-end, fine-dining restaurant like Allora, which closed and reopened several times. To keep the lights on and the staff paid, Mandalou and Williams experimented with several iterations of takeout food, including budget-friendly entrées for one, higher-end three-course meals and take-and-bake options like lasagna. Early in the pandemic, when they were able to open “THERE WILL BE A LOT OF OPPORTUNITY briefly for on-site dining, they IN THIS CIT Y. PEOPLE WANT TO BE switched from a la carte ordering TOGETHER.” — LOW BR AU ’S MICHAEL HARGIS to a prix-fixe menu with options for three, four or five courses in order to guarantee their revenue stream. No longer could a diner order just a plate of pasta and a glass of wine. They also instituted a 20 percent service fee, which is shared between employees in the front and back of the house. “They’re some of the best-paid kitchen staff in Sacramento,” she notes. “That’s a point of huge pride for us.” The pandemic gave her time and space to step back and focus on aspects of her business. On a personal level, she learned to take time for herself, to slow down and not think about the restaurant every second of the day. But as life has slowly started to return to normal, her mind is returning to her original goal: “I want a Michelin star again,” she says.

ELIZABETH-ROSE MANDALOU— If you’d asked

Elizabeth-Rose Mandalou back in early 2020 about her goals, she would have said she wanted a Michelin star. It certainly seemed within reach: Just a year earlier, Allora, the modern Italian seafood restaurant owned by Mandalou and her husband, Deneb Williams, had received a Michelin Plate designation, one step below a star. But then came COVID, and Mandalou found herself fighting just to keep the doors open. Elizabeth-Rose Mandalou

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The Good Stuff If your inner bartender gets a thrill from sampling an offbeat coconut gin made in Maine or an extra-old cognac from a fourthgeneration French distiller, then you need to visit Good Bottle. The downtown liquor store launched in late 2019 by Chris Sinclair and Emily Neuhauser is stocked with an impressive selection of unexpected and hard-tofind wines and spirits, all of them aimed to take your home bar to a new level. Veterans of Sacramento’s hospitality scene (Sinclair is a sought-after bar consultant; Neuhauser earned her chops at Pangaea Bier Cafe), the business partners envisioned a shop where customers could get great service and expert advice about stocking their bar, regardless of their alcohol IQ. “Our goal is to expose people to things that they might not be used to, but not push them too hard outside the comfort zone,” says Sinclair, who made a name for himself bartending at The Red Rabbit. “We take the customer’s lead, but we’re very enthusiastic about sharing our knowledge.” Good Bottle sponsors two monthly wine

Good Bottle

clubs—one for entry-level enthusiasts and a spendier version focused on regionality and terroir—as well as a cocktail kit club, which supplies members with a recipe, booze and all the fixin’s for domestic mixologists to do their thing. Good Bottle also sells quirky barware and practical tools for building out your home setup. Sinclair hosts The Good Bottle Podcast, now in its third season, with alcohol distributor Drew Garrison. “We were already having

these conversations, so we figured why not record them?” explains Sinclair. For the Good Bottle folks, the larger aim is to encourage memorable moments in the lives of their customers. “We curate experiences as much as we do products,” says Sinclair. “Sharing a good cocktail with a friend is what it’s all about. Our goal is to help facilitate those experiences.” 1123 11th St.; (916) 309-4868; goodbottleshop.com —Catherine Warmerdam

from Dan and Annette; our asparagus comes from Deborah and Jim. They are very passionate and proud of the ingrediFood memories are a powerful thing. Just ask restaurateur ents that they grow.” Barajas is just as passionate about how the ingredients are Juan Barajas, who operates Savory Café in Woodland with used in his kitchen. Take the huevos rancheros, one of the his wife, Kristin Hansen. “My mom comes from a large famcafe’s most popular dishes. “It starts with the corn tortillas, ily, so having a lot of family around almost demands feeding people for large gatherings,” says Barajas. “My mom and then the farm-fresh eggs,” says Barajas, reciting the ingredients in a manner that suggests he has an grandma have always been great cooks, and “FARMERS ARE ON A FIRST˜ intimate connection with each element. “Our we have always had locally grown, locally NAME BASIS IN OUR KITCHEN. recipes are built from ingredients grown sourced foods. I consider myself a blessed inWE ALWAYS RESPECT THE around us, but they’re also based on the memdividual for having grown up in that way.” INGREDIENTS THEY PRODUCE.” ories that we have.” Barajas, who talks longingly about the home° J UA N B A R A JA S Barajas has a long connection to agriculmade queso fresco he savored in his youth, was inspired by those early experiences to open a restaurant ture—his father was a crop duster who once swooped above where the connection to the food is personal. “Farmers are the verdant fields of Yolo County. Now, he’s embarking on a on a first-name basis in our kitchen. We always respect the project to connect customers to ingredients through gardening. He installed a 500-square-foot greenhouse ingredients they produce,” says Barajas. “Our eggs come in front of the restaurant where, in addition to seating diners, he grows seedlings for what he calls “to-grow boxes” of greens and edible flowers. “Our goal is to have people engaged in starting their own gardens,” he says. As Barajas puts it, running a restaurant is about more than serving great food. “Our philosophy is that we have to provide more than a business service. The restaurant is a platform for us to serve the community in a bigger way.” 722 Main St., Woodland; (530) 668-4009; savorycafeonmain.com Avocado toast with poached eggs; Juan Barajas (right)

—CATHERINE WARMERDAM

Savory Cafe: Fred Greaves (2)

Food From the Ground Up

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Dine When this issue of Sacramento Magazine went to print, some restaurants were open for limited indoor dining. Meanwhile, many were offering takeout. Before heading to a restaurant, call or check its website to make sure it’s open.

ARDEN ARCADE CAFE VINOTECA Cafe Vinoteca serves some of the loveliest Italian-inspired cuisine in the city. 3535 Fair Oaks Blvd.; (916) 487-1331; cafevinoteca.com. L–D. Italian. $$$ DUBPLATE KITCHEN & JAMAICAN CUISINE One of the few places in Sacramento where you can get Caribbean food, this restaurant serves Jamaican specialties such as curry goat and jerk chicken. 3419 El Camino Ave.; (916) 339-6978; dubplatekitchencui sine.com. L–D. Jamaican. $$ LEATHERBY’S FAMILY CREAMERY Go for the ice cream, all made on the premises and used in shakes, malts and towering sundaes. 2333 Arden Way; (916) 920-8382; leatherbys.net. L–D. Sandwiches/ice cream. $

BROADWAY ANDY NGUYEN VEGETARIAN RESTAURANT This bastion of Buddhist-inspired vegetarian cuisine serves food that is fresh and flavorful. 2007 Broadway; (916) 736-1157; andynguyenvegetarian.com. L–D. Vegetarian/Asian. $ SELLAND’S MARKET-CAFE Choose from an array of appetizers and hot items along with crowd-pleasing side dishes and pizza. This high-quality takeout food can be a real lifesaver on nights when you’re too busy to cook. 915 Broadway; (916) 732-3390; sellands. com. L–D–Br. Gourmet takeout. $$

PANGAEA BIER CAFE This casual spot serves up tasty bar food, including a burger that has taken home top honors more than once at Sacramento Burger Battle. 2743 Franklin Blvd.; (916) 454-4942; pangaeabier cafe.com. L–D. American. $$

DAVIS BURGERS AND BREW The publike restaurant uses high-quality, locally sourced ingredients and serves an interesting selection of beer. 1409 R St.; (916) 442-0900; burgersnbrew.com. L–D. Burgers. $ CREPEVILLE This bustling creperie serves many variations on the crepe theme. 330 Third St.; (530) 750-2400; crepeville.com. B–L–D. Crepes. $ THE HOTDOGGER A well-loved Davis institution, The Hotdogger dishes up a delectable assortment of frankfurters and sausages. 129 E St.; (530) 753-6291; thehotdogger.com. L–D. Hot dogs. $ MIKUNI JAPANESE RESTAURANT AND SUSHI BAR For description, see listing under “Downtown.” 500 First St.; (530) 756-2111; mikunisushi.com. L–D. Japanese/sushi. $$

Beet salad with 6-minute egg from Taylor’s Kitchen

SEASONS This attractive, upscale restaurant showcases seasonal products; the menu changes every three months. Pizzas are great; so are the bountiful salads. But you’ll find the kitchen’s real talent in its creative appetizers and limited entrées. 102 F St.; (530) 7501801; seasonsdavis.com. L–D. New American. $$–$$$ YAKITORI YUCHAN Bring an adventurous palate and a group of food-loving friends. Most items are meant to be shared, and the menu focuses on skewered meats, seafood and vegetables. 109 E St.; (530) 753-3196; yakitoriyuchan.com. D. Japanese. $–$$ ZIA’S DELICATESSEN This casual, Italian-style deli makes hot and cold sandwiches, salads and hot entrées such as lasagna, penne with creamy tomato sauce and tortellini with pesto-cream sauce. 616 Third St.; (530) 750-7870; ziasdeli.com. L. Deli. $

DOWNTOWN BAWK! CHICKEN & BAR Along with crispy chicken coated with a red spice mix that kicks it up a notch,

you can order salads, oysters on the half shell and collard greens. 1409 R St.; (916) 465-8700; bawk friedchicken.com. L–D–Br. Southern. $$ BRASSERIE CAPITALE This beautifully designed restaurant is based on a traditional French brasserie. The menu hits the high points of the brasserie canon, everything from onion soup to steak frites. 1201 K St.; (916) 329-8033; brasseriecapitale.com. L–D. French. $$–$$$ BURGERS AND BREW For description, see listing under “Davis.” 1409 R St.; (916) 442-0900; burgers nbrew.com. L–D. Burgers. $ CAFE BERNARDO The menu offers straightforward fare guaranteed to please just about everyone. Breakfast includes huevos rancheros and brioche French toast. Lunch and dinner feature pizzas, burgers, sandwiches and entrées such as pan-seared chicken breast with mashed potatoes. 1431 R St.; (916) 930-9191; cafebernardo.com. B–L–D. New American. $ CAFETERIA 15L Go to Cafeteria 15L for modern,

Gabriel Teague

CURTIS PARK

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SACRAMENTO MAGAZINE LAUNCHES NEW DIGITAL ADVERTISING SERVICES

On May 1, 2020 we launched “The Sacramento Magazine Digital Studio” – a full-service suite of digital services including: Google Display and Programmatic Advertising • Paid Social Media Advertising Search Engine Optimization (SEO) • Search Engine Marketing (SEM) Website Remarketing • Video and Connected TV Advertising Custom Email Marketing

LEATHERBY’S FAMILY CREAMERY Sacramento’s favorite ice cream parlour for 35+ years. Our award-winning ice cream and sauces are made fresh daily and served in generous portions. We also offer a large variety of delicious sandwiches–from our specialty crab sandwich to great burgers. Leatherby’s is the perfect old fashioned ice cream parlour for families, friends, large groups or parties. Sun–Thur: 11 a.m.–11 p.m. Fri–Sat: 11 a.m.–12 a.m. Sacramento | Arden Way | 916-920-8382 Citrus Heights | Antelope Road | 916-729-4021 Elk Grove | Laguna Blvd | 916-691-3334 www.leatherbys.net

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Dine approachably priced comfort food in a casual yet stylish environment. The menu emphasizes fun fare, such as mac ’n’ cheese, truffle tater tots, and fried chicken and waffle. 1116 15th St.; (916) 492-1960; cafeteria15l.com. L–D. Californian. $$ CAMDEN SPIT & LARDER Highly regarded chef Oliver Ridgeway opened this swank brasserie in a modern, glass-walled building near the Capitol. The menu is an interesting mash-up of British chop-house classics, English schoolboy favorites and elevated pub fare. 555 Capitol Mall; (916) 619-8897; camden spitandlarder.com. L–D. Steakhouse. $$$–$$$$ DAWSON’S Located within the Hyatt Regency, Dawson’s is a great spot for a martini and a New York steak. The wait staff is professional and the food is undeniably sophisticated. 1209 L St.; (916) 321-3600; daw sonssteakhouse.com. D. New American. $$$–$$$$ ECHO & RIG Located in the lobby of The Sawyer hotel, this outpost of a Vegas steakhouse is sleek and unstuffy. In addition to standard cuts like filet, NY steak and rib-eye, you’ll find butcher cuts such as hanger, bavette, skirt and tri-tip. 500 J St.; (877) 678-6255; echoandrig.com. B–L–D–Br. Steakhouse. $$$ FOX & GOOSE PUBLIC HOUSE This tavern plates up some of the best breakfasts in town, along with pub staples like beer-battered fish and chips, a Cornish pasty or Welsh rarebit. 1001 R St.; (916) 443-8825; foxandgoose.com. B–L–D. English pub. $ FRANK FAT’S Downtown Sacramento’s oldest restaurant, Fat’s is well known for its steaks—especially Frank’s Style New York Steak—and its brandyfried chicken. This is Chinese cuisine at its most sophisticated. 806 L St.; (916) 442-7092; frankfats. com. L–D. Chinese. $$$ GRANGE RESTAURANT & BAR Located in The Citizen Hotel, Grange proves that a hotel restaurant doesn’t have to be pedestrian. The menu changes frequently and spotlights some of the area’s best producers. 926 J St.; (916) 492-4450; grangerestaurantandbar.com. B–L–Br. Californian/American. $$$$

Banh mi from Origami Asian Grill

KODAIKO RAMEN & BAR Partly owned by Kru’s Billy Ngo, this below-ground ramen shop takes the Japanese noodle soup to a whole new level. Ingredients are organic, and almost everything is made in-house. 718 K St.; (916) 426-8863; kodaikoramen.com. L–D– Br. Japanese/ramen. $$–$$$

URBAN ROOTS BREWING & SMOKEHOUSE At this brewery, a smoker turns out succulent meats—brisket, ribs, turkey and sausage—in the tradition of the great barbecue houses of Texas, Louisiana and Tennessee. Sides include collard greens, mac and cheese and poblano cheese grits. 1322 V St.; (916) 706-3741; urban rootsbrewing.com. L–D. Barbecue. $$

MAGPIE CAFE This restaurant has a casual, unassuming vibe, and its hallmark is clean, simple fare that tastes like the best version of itself. 1601 16th St.; (916) 452-7594; magpiecafe.com. B–L–D. Californian. $$ MAS TACO BAR Tasty little tacos are the headliners at this casual eatery. They come with all sorts of delicious fillings: braised short rib, Korean fried chicken, banh mi shrimp and roasted cauliflower. 1800 15th St.; mastacobar.com. L–D–Br. Mexican. $$ MIKUNI JAPANESE RESTAURANT AND SUSHI BAR This hip sushi bar serves its sushi with a side of sass. There are three sushi bars and a dense menu of appetizers, rice bowls, bento boxes and sushi rolls. 1530 J St.; (916) 447-2112; mikunisushi.com. L–D. Japanese/sushi. $$ MORTON’S THE STEAKHOUSE From cozy, candlelit booths to the crisply outfitted chefs, Morton’s oozes Special Occasion. Red meat is the star here. 621 Capitol Mall; (916) 442-5091; mortons.com/sacra mento. D. Steakhouse. $$$$ PUBLIC HOUSE Belly up to the bar, where you can watch sports on multiple TV screens or gab with the bartender. Order a giant Bavarian pretzel or pulled pork nachos, topped with pickled jalapeños, pepper

jack cheese, guacamole and sour cream. 1132 16th St.; (916) 446-0888; publichousedowntown.net. L–D–Br. American. $$

ZIA’S DELICATESSEN For description, see listing under Davis. 1401 O St.; (916) 441-3354; ziasdeli. com. L. Deli. $

EAST SACRAMENTO CANON With Michelin-starred chef Brad Cecchi at the helm, this chic restaurant offers an ambitious menu of globally inspired plates. Much of the menu is vegetarian or gluten free, but you can also order from a small selection of hearty meat, poultry and fish dishes. 1719 34th St.; (916) 469-2433; canoneast sac.com. Global/New American. D–Br. $$$–$$$$ CELESTIN’S Gumbo is the signature dish at this charming, minuscule restaurant specializing in Creole and Cajun cuisine. It comes in six varieties, including chicken, vegetarian and seafood. But the pièce de resistance is the namesake Celestin’s gumbo, chock-full of chicken, sea scallops, wild shrimp, rock cod and sausage. 3610 McKinley Blvd.; (916) 2584060; celestinsgumbo.com. L–D. Cajun/Creole. $$ CLUBHOUSE 56 This is your classic sports bar, from the multiple TVs to the local sports memorabilia on the walls. The food, too, is classic sports-bar fare:

burgers, sandwiches and apps such as tacos and jalapeño poppers. The place is dark, casual and convivial, Sacramento’s very own Cheers. 734 56th St.; (916) 454-5656; ch56sports.com. Br–L–D. Sports bar. $$ KRU Kru turns out exciting Japanese fare, and there’s a craft cocktail bar, outdoor patios and an omakase bar. 3135 Folsom Blvd.; (916) 551-1559; krurestaurant. com. L–D. Japanese. $$$–$$$$ ONESPEED Chef Rick Mahan, who built his stellar reputation at The Waterboy, branched out with a more casual concept at his East Sac eatery. The bistro’s pizza oven cranks out chewy, flavorful pizzas. 4818 Folsom Blvd.; (916) 706-1748; onespeedpizza. com. B–L–D. Pizza. $$ ORIGAMI ASIAN GRILL This fast-casual eatery serves Asian-flavored rice bowls, banh mi sandwiches, salads and ramen, along with killer fried chicken and assorted smoked-meat specials from a big smoker on the sidewalk. 4801 Folsom Blvd.; (916) 400-3075; origami asiangrill.com. L–D. Asian fusion. $–$$ SELLAND’S MARKET-CAFE For description, see listing under Broadway. 5340 H St.; (916) 736-3333; sellands.com. L–D–Br. Gourmet takeout. $$ 3 HERMANAS Enjoy hearty, classic Mexican fare such as ensalada norteña and camarones a la diabla, along with vegetarian options. 3260 J St.; (916) 382-9079; 3hermanasonj.com. L–D–Br. Mexican. $$

EL DORADO HILLS AJI JAPANESE BISTRO This casually elegant restaurant offers an innovative menu of Japanese street food, interesting fusion entrées, traditional dishes

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LAND OCEAN The menu hits all the steakhouse high notes: hand-cut steaks, lobster, seafood and rotisserie, entrée salads and sandwiches. 2720 E. Bidwell St.; (916) 983-7000; landoceanrestaurants.com. L–D–Br. New American/steakhouse. $$$ SCOTT’S SEAFOOD ROUNDHOUSE This restaurant offers a solid menu of delicious seafood, from crab cakes and calamari to roasted lobster tail. 824 Sutter St.; (916) 989-6711; scottsseafoodroundhouse.com. L–D. Seafood. $$$–$$$$ THAI PARADISE Standouts on the extensive menu include spring rolls, tom kha koong (coconut milk soup with prawns), green curry, spicy scallops and pad thai. Try the fried banana with ice cream for dessert. 2770 E. Bidwell St.; (916) 984-8988; thai paradisefolsom.com. L–D. Thai. $$

GRANITE BAY HAWKS One of Placer County’s best restaurants, Hawks is known for its elegant cuisine and beautiful interior. Owners Molly Hawks and Michael Fagnoni are committed to locally sourced ingredients, and the seasonal menu is full of delicious surprises. 5530 Douglas Blvd.; (916) 791-6200; hawksrestaurant. com. L–D–Br. New American/French. $$$–$$$$

GREENHAVEN/POCKET SCOTT’S SEAFOOD ON THE RIVER Located in The Westin Sacramento, Scott’s has a patio and a view of the river. Breakfast dishes include crab cake Benedict, and lunch entrées range from petrale sole to a prawn Caesar salad. For dinner, splurge on a lobster tail or choose a more modestly priced grilled salmon. 4800 Riverside Blvd.; (916) 379-5959; scottsseafoodon theriver.com. B–L–D. Seafood. $$$–$$$$

Stuffed pizza from Chicago Fire such as teriyaki and tempura and sushi. 4361 Town Center Blvd.; (916) 941-9181; ajibistroedh.com. L–D. Japanese/sushi. $–$$ C. KNIGHT’S STEAKHOUSE An upscale dinner house serving steaks, chops and seafood, this restaurant offers classic American fare that’s stood the test of time. 2085 Vine St.; (916) 235-1730; cknightsteak house.com. D. American steakhouse. $$$$ MILESTONE This eatery serves great takes on comfortfood classics like pot roast and fried chicken. The setting is like a Napa country porch, and the service is warm. 4359 Town Center Blvd.; (916) 934-0790; milestoneedh.com. L–D–Br. New American. $$–$$ SELLAND’S MARKET-CAFE For description, see listing under “East Sacramento.” 4370 Town Center Blvd.; (916) 932-5025; sellands.com. L–D–Br. Gourmet takeout. $$ SIENNA RESTAURANT A luxurious Tuscan atmosphere features a large bar and pretty patios. The menu showcases a melange of global cuisine, including seafood, steaks, pizzas and inventive appetizers. Sunday brunch includes a made-to-order omelet bar and unlimited mimosas. 3909 Park Drive; (916) 941-9694; sien narestaurants.com. L–D–Br. Global. $$–$$$

ELK GROVE BOULEVARD BISTRO Located in a cozy 1908 bungalow, this bistro is one of the region’s best-kept dining secrets. Chef/owner Bret Bohlmann is a passionate supporter of local farmers and winemakers, and his innovative food sings with freshness and seasonality. 8941 Elk Grove Blvd.; (916) 685-2220; blvdbistro. com. D–Br. New American. $$–$$$

MIKUNI JAPANESE RESTAURANT AND SUSHI BAR For description, see listing under “Downtown.” 8525 Bond Road; (916) 714-2112; mikunisushi.com. L–D. Japanese/sushi. $$ THAI CHILI This plain restaurant offers an entire menu just for vegetarians, plus interesting meat and fish dishes. 8696 Elk Grove Blvd.; (916) 714-3519; thaichilielkgrove.net. L–D. Thai. $$

FOLSOM BACCHUS HOUSE WINE BAR & BISTRO With a seasonal menu packed with innovative, globally influenced dishes, this restaurant has plenty to choose from. 1004 E. Bidwell St.; (916) 984-7500; bacchus housebistro.com. L–D–Br. New American. $$–$$$ BACK BISTRO A warm pocket of coziness and urban sophistication in a retail center, this place offers an appealing menu of casual nibbles and swankier entrées. But it’s the wine program that really knocks this charming little bistro out of the park. 230 Palladio Parkway, Suite 1201; (916) 986-9100; backbis tro.com. D. New American/Mediterranean. $$–$$$ CHICAGO FIRE Oodles of melted cheese blanket the pizzas that fly out of the kitchen of this busy restaurant. Here, you get to choose between thin-crust, deep-dish and stuffed pizzas. 310 Palladio Parkway; (916) 984-0140; chicagofire.com. L –D. Pizza. $ FAT’S ASIA BISTRO AND DIM SUM BAR The menu at this glamorous restaurant focuses on Asian cuisine, from Mongolian beef and Hong Kong chow mein to Thai chicken satay served with a fiery curry-peanut sauce. 2585 Iron Point Road; (916) 983-1133; fats asiabistro.com. L–D. Pan-Asian. $$

LAND PARK RIVERSIDE CLUBHOUSE The busy kitchen focuses on a solid menu of American classics. The restaurant features a stunning outdoor waterfall and fireplace. 2633 Riverside Blvd.; (916) 448-9988; riversideclub house.com. L–D–Br. American/New American. $$ TAYLOR’S KITCHEN Step inside the cozy space and you’ll notice the focal point is an open kitchen where the chefs prepare meats and produce sold at Taylor’s Market next door. 2924 Freeport Blvd.; (916) 4435154; taylorskitchen.com. D–Br. American. $$$

MIDTOWN BEAST + BOUNTY The heart of this chic restaurant is its open hearth, where meats and vegetables are roasted over a wood fire. The rib-eye, served over potatoes roasted in the meat’s fat, is meant to be shared. So is the pizza, thin, flat and seductively charred. 1701 R St.; (916) 244-4016; eatbeastand bounty.com. L–D–Br. American. $$$ BRODERICK MIDTOWN The menu is dominated by burgers, and wings, fries and beer round out the bro-friendly menu. 1820 L St.; (916) 469-9720; brod erickroadhouse.com. L–D–Br. Burgers. $$ ERNESTO’S MEXICAN FOOD This midtown favorite offers robust Mexican fare in an exuberantly cheerful environment. 1901 16th St.; (916) 441-5850; ernestos mexicanfood.com. L–D. Mexican. $ 58 DEGREES & HOLDING CO. This wine bar showcases an astonishing number of wines by the glass— all available in 3- and 6-ounce pours. There’s also an abbreviated menu of small plates designed to compleSACMAG.COM May 2021

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Dine ment and enhance the wines. 1217 18th St.; (916) 442-5858; 58degrees.com. L–D. Wine bar. $$ THE GOLDEN BEAR Sandwiches and burgers are specialities among a surprisingly sophisticated menu. 2326 K St.; (916) 441-2242; goldenbear916.com. L–D–Br. Gastropub. $$ HAWKS PUBLIC HOUSE At this sophisticated gastropub, the menu includes beautifully executed dishes like country pâté and baked rigatoni. The pastas are made in-house, and even the burger is top-notch. 1525 Alhambra Blvd.; (916) 588-4440; hawkspublic house.com. L–D–Br. Mediterranean gastropub. $$$ HOOK & LADDER MANUFACTURING COMPANY Located in a Quonset hut, this restaurant is both hip and cozy. Despite the barlike ambience, Hook & Ladder is serious about food. All the pastas and desserts are made in-house. 1630 S St.; (916) 442-4885; hook andladder916.com. L–D–Br. Californian. $$ INK EATS & DRINKS Drop by this hip lounge for a first-rate meal. The kitchen whips up some of the best huevos rancheros in town, and the restaurant stays open late. 2730 N St.; (916) 456-2800; inkeats.com. L–D–Br. New American. $ KUPROS This fun gastropub is housed in a beautifully renovated 1910 Craftsman building. Belly up to the ground-floor bar for a pint of beer, or head upstairs to the dining room or outdoor balcony, where you can tuck into fare such as steak frites or pot roast. 1217 21st St.; (916) 440-0401; kuproscrafthouse.com. L–D– Br. New American/gastropub. $$

MIDTOWN SUSHI This intimate restaurant has the feel of a convivial dinner party. On the menu: traditional sushi rolls, nigiri and house specialties such as seafood nachos. 2801 P St.; (916) 451-4700; mid townsushi.net. L–D. Sushi. $$ MULVANEY’S BUILDING & LOAN Distinctive and cozy, this topflight restaurant exudes the generous affability of its owner, chef Patrick Mulvaney. The menu changes frequently and is focused on locally sourced, seasonal ingredients. 1215 19th St.; (916) 441-6022; mulvaneysbl.com. L–D. Californian. $$$ PAESANOS Paesanos is a festive spot to settle in for a casual meal of pizza, pasta or salads with friends or family. 1806 Capitol Ave.; (916) 447-8646; paesan os.biz. L–D. Pizza/Italian. $ PARAGARY’S This legendary restaurant focuses on elegant, Mediterranean-inspired cuisine. 1401 28th St.; (916) 457-5737; paragarys.com. L–D–Br. New American/Californian. $$–$$$ THE RIND At this cheese-centric bar, you can savor cheese several ways. The menu includes variations on macaroni and cheese, cheese boards and creative grilled cheese sandwiches. 1801 L St.; (916) 441-7463; therindsacramento.com. L–D. American. $$

The Firehouse’s beef Delmonico TANK HOUSE This midtown ’cue joint offers a limited menu of ribs, brisket and sides along with a thoughtful selection of craft beers. 1925 J St.; (916) 431-7199; tankhousebbq.com. L–D. Barbecue. $ THE WATERBOY This restaurant produces perhaps the finest cooking in the region. You can’t go wrong if you order one of the lovely salads, followed by the gnocchi, ravioli or a simple piece of fish. You’ll also find French classics such as veal sweetbreads and pomme frites. 2000 Capitol Ave.; (916) 498-9891; waterboyrestaurant.com. L–D. Mediterranean. $$$$ ZELDA’S ORIGINAL GOURMET PIZZA Their oldschool, Chicago-style deep-dish pizza routinely wins “best pizza” in local polls. 1415 21st St.; (916) 4471400; zeldasgourmetpizza.com. L–D. Pizza/Italian. $$ ZÓCALO This Mexican restaurant is one of the best places to while away an evening with friends over margaritas, and the wraparound sidewalk patio is one of the most popular spots in town. 1801 Capitol Ave.; (916) 441-0303; zocalosacramento.com. L–D– Br. Mexican. $$

OAK PARK

SAIGON ALLEY KITCHEN + BAR This hip restaurant and bar serves modern versions of Vietnamese street food. A big draw is the $3 happy hour, featuring snacks like banh mi taco, fish sauce chicken wings and sugarcane shrimp. 1801 L St.; (916) 758-6934; saigonalley. com. L–D. Vietnamese. $$

FIXINS SOUL KITCHEN This bustling place serves up friendly Southern hospitality along with delicious Southern fare, including chicken and waffles, gumbo, fried catfish, and shrimp and grits. 3428 Third Ave.; (916); 999-7685. fixinssoulkitchen.com. B–L–D–Br. Southern. $$

SQUEEZE INN This fast-food place regularly tops polls for the best burger in town. 1630 K St.; (916) 492-2499; squeezeburger.com. L–D. Burgers. $

LA VENADITA This taqueria has a concise menu that includes inventive street tacos, a brightly flavored ceviche and an enchilada with mole sauce. It also has

an enticing menu of cocktails. 3501 Third Ave.; (916) 400-4676; lavenaditasac.com. L–D. Mexican. $$

OLD SACRAMENTO THE FIREHOUSE Since opening in 1960, this has been Sacramento’s go-to restaurant for romantic atmosphere and historic charm, and the courtyard is one of the prettiest in town. The food is special-occasion worthy, and the wine list represents more than 2,100 labels. 1112 Second St.; (916) 442-4772; firehouseold sac.com. L–D. Californian/American. $$$$ RIO CITY CAFE Located on the riverbank, the bustling restaurant offers stunning views of Tower Bridge. The menu changes seasonally and offers a wide selection of creative, solid dishes. 1110 Front St.; (916) 442-8226; riocitycafe.com. L–D–Br. New American. $$

POCKET/GREENHAVEN CACIO At this tiny restaurant, the fare is high-quality Italian comfort food, with an emphasis on pasta. Service is warm and homey and reservations (even at lunch) are a must. 7600 Greenhaven Drive; (916) 399-9309; caciosacramento.com. L–D. Italian. $$

ROSEVILLE CATTLEMENS For description, see listing under “Dixon.” 2000 Taylor Road; (916) 782-5587; cattle mens.com. D. Steakhouse. $$$ CHICAGO FIRE For description, see listing under “Folsom.” 500 N. Sunrise Ave.; (916) 771-2020; chi cagofire.com. L–D. Pizza. $

Rachel Valley

LOWBRAU BIERHALLE This chic yet casual watering hole serves house-made sausages, duck fat fries and stand-out beers. Long communal tables make for a convivial experience. 1050 20th St.; (916) 706-2636; lowbrausacramento.com. L–D–Br. Beer hall. $

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listing under “Roseville.” 501 Pavilions Lane; (916) 286-2702; ruthschris.com. L (Fridays only)–D. Steakhouse. $$$$ WILDWOOD RESTAURANT & BAR This chic restaurant serves New American and global cuisine, with naan, ahi poke and rock shrimp risotto sharing the menu with an all-American burger. The spacious patio is a great place to grab a drink and listen to live music. 556 Pavilions Lane; (916) 922-2858; wild woodpavilions.com. L–D–Br. American/global fusion. $$$

SOUTHSIDE PARK BINCHOYAKI Small plates of grilled meats, fish and vegetables are the stars at this izakaya-style restaurant. But you can also order ramen, tempura and other Japanese favorites. 2226 10th St.; (916) 4699448; binchoyaki.com. L–D. Japanese. $$–$$$ SOUTH In a town of great fried chicken, this casual restaurant may serve the very best fried chicken of all. It’s moist, crunchy, and comes with greens and a flaky biscuit (made from a secret family recipe). Other delights include a fabulous hamburger and traditional Southern desserts. 2005 11th St.; (916) 382-9722; weheartfriedchicken.com. L–D. New Southern. $$

TAHOE PARK BACON & BUTTER Lively and delightfully urban, the place is packed with fans of chef Billy Zoellin’s homey flapjacks, biscuits and other breakfasty fare. 5913 Broadway; (916) 346-4445; baconandbuttersac.com. B–L. Breakfast/American. $–$$

Grilled cheese Benedict from Bacon & Butter FAT’S ASIA BISTRO AND DIM SUM BAR For description, see listing under “Folsom.” 1500 Eureka Road; (916) 787-3287; fatsasiabistro.com. L–D. Pan-Asian. $$ LA PROVENCE RESTAURANT & TERRACE This elegant French restaurant offers some of the region’s loveliest outdoor dining. The seasonal menu features items such as bouillabaisse and soupe au pistou. 110 Diamond Creek Place; (916) 789-2002; laprovence roseville.com. L–D–Br. French. $$$–$$$$ PAUL MARTIN’S AMERICAN BISTRO The bustling restaurant is a local favorite. The kitchen offers small plates and robust, approachable entrées. 1455 Eureka Road; (916) 783-3600; paulmartinsamerican grill.com. L–D–Br. New American. $$–$$$ P.F. CHANG’S CHINA BISTRO The extensive menu offers dishes whose origins spring from many regions in China but that reflect a California sensibility. 1180 Galleria Blvd.; (916) 788-2800; pfchangs.com. L–D. Chinese. $$ RUEN THAI Simple and serene, Ruen Thai is a family-owned restaurant that offers a surprisingly large selection of fresh-tasting food. 1470 Eureka Road; (916) 774-1499; ruenthai.net. L–D. Thai. $ RUTH’S CHRIS STEAK HOUSE This swanky dinner house serves some of the tastiest meat in town. Expertly cooked steaks are seared at 1,800 degrees. Don’t miss the cowboy rib-eye or the fork-tender filet mignon. 1185 Galleria Blvd.; (916) 780-6910; ruths chris.com. D. Steakhouse. $$$$ YARD HOUSE With its lengthy menu, big flavors and loud music, there’s nothing retiring about this restaurant. There are close to 130 beers on tap, and the

WEST SACRAMENTO food includes beer-friendly small plates. 1166 Roseville Parkway; (916) 780-9273; yardhouse.com/CA/ Roseville. L–D. American/bar food. $$ ZÓCALO For description, see listing under “Midtown.” 1182 Roseville Parkway; (916) 788-0303; zocalosacramento.com/roseville. L–D–Br. Mexican. $$

SIERRA OAKS CAFE BERNARDO AT PAVILIONS For description, see listing under “Downtown.” 515 Pavilions Lane; (916) 922-2870; cafebernardo.com. B–L–D. New American. $ ETTORE’S The kitchen serves wonderful pizzas, sandwiches, burgers, and fresh salads. Grab one of the bakery’s pastries on the way out. 2376 Fair Oaks Blvd.; (916) 482-0708; ettores.com. B–L–D. Bakery/ New American. $–$$ LEMON GRASS RESTAURANT Lemon Grass serves delicious, upscale Asian fare such as salad rolls, green curry and catfish in a clay pot. Everything tastes fresh, light and clean. 601 Munroe St.; (916) 4864891; lemongrassrestaurant.com. L–D. Pan-Asian. $$$ ROXY RESTAURANT AND BAR From the cowhide booths to the sparkling light fixtures in the bar, Roxy is a class act that happens to also serve chili and fried chicken. The innovative New American menu is seasonal and locally focused. 2381 Fair Oaks Blvd.; (916) 489-2000; roxyrestaurantandbar.com. L–D–Br. American/Californian/steakhouse. $$ RUTH’S CHRIS STEAK HOUSE For description, see

BRODERICK ROADHOUSE Burgers rule at this appealingly scruffy bar/restaurant. In addition to the juicy beef burgers, there’s also a selection of more avant-garde versions, including the duck burger. 319 Sixth St.; (916) 372-2436; broderickroadhouse.com. L–D–Br. Burgers. $ DRAKE’S: THE BARN Located in a modern indooroutdoor structure, Drake’s serves thin-crust pizzas, along with a few salads and appetizers. You can get table service indoors or on the patio. But if you prefer something more casual, grab a folding lawn chair, find a spot at the sprawling outdoor taproom and order a pizza to go. It’s fun galore, with kids, dogs and fire pits. 985 Riverfront St.; (510) 423-0971; drinkdrakes.com. L–D. Pizza. $$ LA CROSTA PIZZA BAR This casual pizza joint serves first-rate pies baked in a wood-burning oven, along with inventive flatbread sandwiches and a small selection of Italian entrées. 330 Third St.; (916) 389-0372; lacrostapizzabar.com. L–D–Br. Pizza. $$–$$$

Subscription rates: $18 for one year, U.S. only. All out-of-state subscribers add $3 per year. Single copies: $4.95. Change of address: Please send your new address and your old address mailing label. Allow six to eight weeks’ advance notice. Send all remittances and requests to Sacramento Magazine, 5750 New King Drive, Suite 100, Troy, MI 48098. Customer service inquiries: Call (866) 660-6247. Copyright 2021 by Sacramento Media LLC. All rights reserved. Reproduction in whole or part without written permission from the publisher is prohibited. Prices quoted in advertisements are subject to change without notice. Sacramento Magazine (ISSN 0747-8712) Volume 47, Number 5, May 2021. Sacramento Magazine (ISSN 0747-8712) is published monthly by Sacramento Media, LLC, 231 Lathrop Way, Suite A, Sacramento, CA 95815. Periodical postage paid at Troy, MI and additional offices. Postmaster: Send change of address to Sacramento Magazine, 5750 New King Dr., Suite 100, Troy, MI 48098 SACMAG.COM May 2021

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Reflect

Sacramento cyclist Abbie Budd takes a break at the high point of his and fellow rider Gene Hepting’s record-setting journey from Sacramento to Lake Tahoe on Oct. 19, 1917. The pair made it to the lake in 17 hours and 29 minutes, mostly along dirt and sand roads, returning via bike the next day.—Steve McKay

Center for Sacramento History, Eugene Hepting Collection, 1985/024/5272

Uphill Ride

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Sacramento Magazine May 2021 Issue

Articles inside

DINE

SUSTAINABLE SAC

TOUGH AS NAILS

PLAYING THE GAME

MEET YOUR NEIGHBOR: VIRGINIA OPOSSUM

LESSONS LEARNED

THE MAGIC OF WORDS

BLOWN AWAY