The first step in preventing disease is understanding your risk factors. Health risk assessments are a great place to start. Simply answer a few questions about your health, lifestyle, and family medical history. Based on your answers, you can uncover your risk levels for conditions like heart disease, stroke, and certain cancers. You can even assess how joint pain affects your everyday life. This information can help you make lifestyle changes to lower your risk of developing these conditions. Take control of your health and wellbeing by completing a quick health risk assessment at dignityhealth.org/stockton/HRA.
Bank of Stockton is a commercial bank with a proven track record of sound banking management principles and a strong consumer and commercial customer base. As the oldest bank in California still operating under its original charter, we are here for the long haul. We have survived recessions, depressions, economic downturns, COVID-19 and many uncertainties throughout our history. Established in 1867, just two years after the Civil War, the Bank of Stockton’s founding principle, “With the safety of the depositors in mind” was a promise to our customers and the community to keep depositors’ money safe and secure. As we enter our 156th year of community banking, we’ve weathered many historical challenges along the timeline of our existence but the foundation upon which we began remains a constant you can bank on.
We are proud to continue “Withstanding the Test of Time” and be a source of strength and stability for our customers and our communities.
Douglass M. Eberhardt II President, CEO and Chairman
Dr. Herscu is a new and valuable addition at San Joaquin General Hospital. As the sole vascular surgeon on staff, he is also the associate program director for the general surgery residency training program. BY
LYNETTE CARRINGTON
Those who like tennis may find themselves more inclined to try pickleball as the racket sports share some similarities. Learn about the popular SJC sport. BY
NORA HESTON TARTE
How does your produce get from point A to point B? It’s the dedication of local farmers like Hana Acre that make our fresh, local fare possible. BY
SUZANNE LEDBETTER
Emrin Dhatt and Sacha Mount celebrated their nuptials in September 2021 with an epic three-day event. The wedding festivities melded the couple’s cultures.
BY NORA HESTON TARTE
Perhaps the best trips to SF are with your family in tow. You don’t have to say farewell to late nights, just trade in that martini for a golf club, and be sure to get an early start so you can pack your days with wholesome fun.
BY NORA HESTON TARTE
Snacking can get a bad rap, but this really only applies to snacks that aren’t made with real, whole foods. Learn how to meal prep healthy treats that will fuel your body, not fight it. BY
SARAH STEFFENS
76 INTERNATIONAL BBQ IN SJC Park’s Barks serves it up
78 IN SEASON: PULLED PORK The holy grail of summer BBQ
80 A TASTY TRADITION Stockton’s Tasty Pot serves the Taiwanese dish
82 DID SOMEONE SAY CHOWDER? Midgley’s has done it again!
14
You may notice many of the titles of our stories this month follow a central theme, places in San Joaquin County that feel a million miles away. While 2023 has been deemed the year of revenge travel, and summer trends are showing plenty of people heading out of the town, state, or even the country through August, there is still plenty of downtime in between trips to enjoy the vibrant valley in which we reside.
From the Caribbean blue waters of Valensin Winery right here in Galt (where water skiing is prevalent) to the Portuguese style of Lodi’s St. Jorge Winery, you can sip around the world within driving distance of home. The wineries are just the beginning, however. From Indian inspiration in our gorgeous wedding feature to hidden gems made for families throughout San Francisco, every page of our magazine is packed with culture from around the world, all without leaving the little region we call home. Even Las Vegas-style gaming is getting a shoutout in our pages— although you’ll be playing cards in Stockton instead of Sin City.
So, while you’re out exploring the great big world around us—I’ll be jetting off on international trips this summer personally—we hope you’ll come back and play with us, too, enjoying the warm San Joaquin summer days and breezy nights, feeling a world away and right at home all at once.
Happy reading!
FAIR FEVER
The San Joaquin County fair is going to be hosted this month, but when it’s all said and done, you don’t have to go through withdrawals. Instead, take your fair-loving family down to Turlock for the Stanislaus County Fair (July 7-16). Carnival rides, free concerts featuring bigname entertainers, and rodeo-style arena events are just the tip of the ice cream cone at the county fairgrounds.
Oak Farm is kicking off its live music season with a performance by Ryan Hernandez & Friends on Friday, June 9. Stop by to take in the tunes and sip fine wines on the picturesque lawn. Wine can be purchased by the bottle (as well as beer) to enjoy during the concert, and attendees are encouraged to bring their own chairs and blankets.
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GENERAL HOSPITAL
BY LYNETTE CARRINGTON / D BY SOPHIA ELLEAs a child, Dr. Gabriel Herscu dreamed of building skyscrapers. Encouraged by his father, he went on to get a degree in electrical engineering at UC Davis. Ultimately, however, he discovered that his passion was medicine and shifted gears.
Dr. Herscu is a new and valuable addition at San Joaquin General Hospital. As the sole vascular surgeon on staff, he has brought valuable insight and a collaborative approach into the fold at SJGH, which serves his team, the hospital, and most importantly, his patients. He is also the associate program director for the general surgery residency training program.
Dr. Herscu says he has always respected doctors and viewed them as special members of the community. “I guess I never thought that I would put in the time and effort to become one. I think we are all designed for something,” he says. “It took me a while to discover that I was meant to be a doctor.”
In retrospect, Dr. Herscu recognizes he always had an inclination toward medicine, as he loved to help people and enjoyed personal interaction more than sitting behind a computer screen. “When I was finishing my engineering degree, I began praying about what direction to go in my life,” says Dr. Herscu. “I felt God leading me to pursue medicine. So, I went and signed up
for all the available volunteer shifts at UC Davis Medical Center. On one of the first shifts at the medical center, I met my future wife, who was a nursing student at Sacramento State University. We’ve been married 23 years this August.
Dr. Vincent Rowe, who is now chief of vascular surgery at UCLA was a source of inspiration. Dr. Herscu says, "He has helped thousands of the indigent over the years with top tier vascular care. He pours his heart into his work and never seems to tire from doing what is right. I learned from him how to care for the underprivileged.”
At SJGH, Dr. Herscu spearheaded a team that developed a procedure room for outpatient surgeries and limb preservation. He explains, “This room is being developed as a team effort to supply easier access for patients to obtain less invasive surgical procedures in the outpatient setting. A big problem with our medical system is access to care. This room helps to solve a part of that for our surgical patients.”
The room was designed to improve clinical outcomes, save money, and
provide a better experience for both patients and the treatment team.
Dr. Herscu is also the co-founder of a startup business called MedConX, addressing deficiencies in the medical system. “It begins with effective communication but is aided by use of predictive analytics, patient and staff education resources, and involvement of necessary collaborators, advocates, and additional resources. In a sense, MedConX is a global operating system for medicine, allowing goal-based, continuous, inclusive team management of complex conditions, while eliminating many inefficiencies in the current system.” He is also in discussions with the VA about potential collaboration with SJGH to improve care for veterans with vascular disease.
The San Joaquin General Hospital Limb Preservation Program is also in the works. The multi-disciplinary effort will utilize modern technology and collaboration to treat limbthreatening arterial blockages and infections in order to save legs.
Dr. Herscu works diligently for a successful work-life balance and carves out time to be an avid runner and has completed the Livermore Half Marathon, barefoot, several times. He also juggles time with his family. “I try to show up for athletic events for our kids and to help with homework in the evenings,” he says. “But it’s really about quality more than quantity. I think there is a message I am sending to my kids about how to work hard and care for family.”
“When I was finishing my engineering degree, I began praying about what direction to go in my life,” – Dr. Herscu
The Pacific Jazz Ambassadors is a dynamic program out of the University of the Pacific. It incorporates three to five students that are on full scholarship in a three-year accelerated jazz degree, earning their undergraduate degree in less than the typical four years’ time. Students most often join directly out of high school and are considered among the best jazz musicians in the country.
Members of Pacific Jazz Ambassadors frequently perform at the Take 5 Jazz Club in Stockton.
The group also does musical education outreach in Stockton schools and throughout Northern California. As part of the outreach program, young audiences experience a variety of jazz music, including traditional and contemporary, plus original pieces that are written by the Pacific Jazz Ambassadors musicians.
“The students have to write for the band,” says Patrick Langham, a professor of music and director of jazz studies at University of the Pacific, who also leads Pacific Jazz Ambassadors. “That engages the side of them really understanding about jazz composition and arranging.”
The Pacific Jazz Ambassadors have toured in New York City, Seattle, and Arizona. The group has previously played in The Monterey Jazz Festival, Jazz at Lincoln Center, and Seattle Jazz Experience. During the school year, the group travels only in the US, and in the summer, the performances expand into international travel. This summer, the Pacific Jazz Ambassadors will perform in jazz festivals in Europe—Jazz in Marciac in France and Jazz Aldea in Spain. The jazz students in the program are tasked with juggling their studies with school outreach performances while performing out of the area.
The current group of musicians traveling to Europe will include Gianna Pedregon on violin, Marwan Ghonima on bass, and Samson Hulett on drums. Additionally, two new members will be chosen for the Pacific Jazz Ambassadors right out of high school, and together the five members will head to France and Spain to perform.
The public is invited to sign up and travel with the group to France and Spain and enjoy all the jazz festivities. A tour company handles travel details. Contact Patrick Langham at plangham@pacific.edu for additional information.
Lincoln High School recently held its hall of fame induction ceremony and Netflix film producer, Nathan Reimann, returned home to mark the accomplishment. Although he works in a high-profile industry, stepping into the spotlight is still something he shies away from doing.
Nathan says, “It was fun, and it was an honor to be inducted into the hall of fame. It was great to meet some old friends—Wilbur Smith and Shante Carver—a bunch of people I hadn’t seen for a while, and some of my old teachers.”
Nathan has produced films including “The Curse of Bridge Hollow,” “Sextuplets,” and Rob Schneider films “Deuce Bigalow: European Gigolo,” The Hot Chick,” and “The Animal.”
Despite a successful career, Nathan hadn’t planned on getting into film production until he was in junior college. “I always thought it was interesting that a piece of film or material could make someone feel a particular way, sway their emotions, or inspire them in some way,” says Nathan. “That was what caught my interest, was
how you can sway people in a certain direction and make them happy or sad.” The passion was there, but the knowledge of the industry was not, leading Nathan to work his way up from the bottom. His years at LHS, though they predated his film career aspirations, served to develop his work ethic. “It gave me a good foundation for working hard and trying to achieve goals.” He continues, “I had a lot of wonderful teachers that cared about me as a student and did a lot to help me succeed.”
In a fun twist, Nathan met his partner of 11 years, Michelle Jaeger, while making a movie on the Sony lot. She also went to Lincoln High School, although they didn’t know one another very well back in the day. “I think that’s why I liked her,” says Nathan. “I knew she had that good ‘ol Central Valley upbringing.” Michelle handles TV business affairs for Sony.
In addition to Nathan, LHS inducted several other former students into their Hall of Fame in 2023, including Maurice Harris, Frederick Bensch, Wilbur Smith III, Johnny Kosich, and Shante Carver.
BY NORA HESTON TARTE
JUNE 3
Get an early start; Oak Grove Regional Park opens at 6:15 AM to anglers young and old and the lake is stocked with more than 2,000 pounds of catfish for this all-ages tournament. Awards are given in both kid and adult categories, and as an added bonus kids fish free. There is a $5 fee for those age 16 and older.
4520 W. Eight Mile Rd., Stockton
JUNE 2-4
It’s always a good time at the San Joaquin County Fair! For three days, the fairgrounds transform into a family wonderland filled with live music and entertainment, carnival games, rides, and more. Visit the website sanjoaquinfair.com for more info, including an event line-up. 1658 S. Airport Way, Stockton
JUNE 2-4
A parade of happy pooches will be on display as hundreds of top dogs from across the country compete for Best in Show at the San Joaquin Kennel Club Shows. Vendors, including food, will be at the event, suitable for the whole family. The festivities take place from 8 AM to 6 PM each day.
413 E. Lockeford St., Lodi
JUNE 13, 27, 4:30-8 PM
Twice in June, locals can enjoy all the community has to offer. Makers and artisans gather for a day of shopping, plus food trucks, craft vendors, live music, and more. Maker's Made, Plaza Perks, and The Underground Arcade will all be open for the festivities. 306 E. Main St., Stockton
JUNE 2, 8 PM
Enjoy tunes by Fleetwood Mac in this cover-band experience at The Grand Theatre. 715 N. Central Ave., Tracy
JUNE 3, 17, 5-10 PM
If you have the need for speed, you’ll enjoy a night at the races. Head to Stockton 99 Speedway for two races in June, one in celebration of Father’s Day. 4105 N. Wilson Way, Stockton
JUNE 4, 9:30 AM-2 PM
The 48th annual festival celebrating Jewish fare will take place on the first Sunday in June, hosted by Temple Israel Stockton. 5105 N. El Dorado St., Stockton
JUNE 10, 7-10 AM
Let’s go fishing! Kids 15 and under fish for free at this annual event sponsored by the Stockton Rod & Gun Club Inc. and hosted at Pixie Woods. 3121 Monte Diablo St., Stockton
JUNE 10, 9 AM-2 PM
Speed over to Elks Lodge to check out their 2023 collection of cars. 19071 N. Lower Sacramento Rd., Woodbridge
JUNE 10, 3-6 PM
Get your brew on at Lodi Lake! The Lodi Tokay Rotary Club is hosting this beer-centric event. 1101 W. Turner Rd., Lodi
JUNE 15, 6-8 PM
Check out the cars or show off your own on the Miracle Mile. Monthly events run through September. Miracle Mile
JUNE 16, 5-8 PM
Drink for a cause! Proceeds benefit Pixie Woods. Guests can sip through local (and beyond) beers and wines in the enchanted forest. 3121 Monte Diablo St., Stockton
JUNE 17, 10 AM
Whether you’re looking to compete or just eat the bounty, the second annual rib event is sure to satisfy your craving. Stop by Sherwood Mall for food, entertainment, bounce houses, and more. 5308 Pacific Ave., Stockton
JUNE 23, 6-9 PM
Shop, dine, and drink your way through Lincoln Center during this special event. Lincoln Center, Stockton
JUNE 24, 6-10 PM Dress in all white and hit the streets. The Miracle Mile Community Improvement District is celebrating local businesses with a chance to eat local, dance to live stage music, and participate in a silent auction. Miracle Mile
JUNE 9, 5-7:30 PM
Northern California’s largest Christian music festival has a home at the Stockton Arena! See For King & Country, CeCe Winans, Pat Barrett, Jonathan Traylor, and Central Live! perform at the one-day event. 248 W. Fremont St., Stockton
BY LYNETTE CARRINGTON
It was a surreal moment for Stockton brothers Johnny and Jake Kosich when “The Heart Part 5” won the 2023 Grammy Award for Best Rap Song. Kendrick Lamar, Matt Schaeffer, and the Kosich brothers shared the award for writing the chart-topping song.
“Winning a Grammy with Kendrick Lamar wasn’t even on my mind when Matt Schaeffer and I first started making Beach Boys covers in the downtime while working as runners at the studio, let alone to win a Grammy with my brother,” says Johnny Kosich.
Sharing the evening family made the win even sweeter. Jake Kosich says, “Grammy night after the show felt like an episode straight out of ‘Entourage,’ honestly. We were really lucky to have our whole family there and go to an after party together.” After a fun night, the brothers headed back to their Air BnB, and then returned to the recording studio at noon the next day.
Jake says, “Our focus right now and moving forward is to continue making music and working with people that excite us and push us sonically because that’s when we have the most fun, which is all it’s really about.” Although they can’t share specific projects now, Johnny is really excited about the opportunities that have come the brother’s way since the Grammy win. The Kosich Brothers have many items on their musical bucket list, including scoring movies.
Recently, Johnny was inducted into the Lincoln High School Hall of Fame. He says, “I made lifelong friends at Lincoln, and as much as the knowledge behind the classroom doors educated me, nothing prepared me more for the real world than the friends I made at Lincoln, and still have to this day,” says Johnny.
As for the future, it’s bigger than the brothers. “I would love the opportunity to help break new artists and help shine light on talent that deserves to be seen,” Johnny says. “Every single person has something to offer, but the hard work and persistence behind the scenes is what gives the edge. I would also love to be able to musically give back to Stockton.”
It’s no secret that finding quality staff has been a struggle over the past couple of years. In fact, some companies have been reducing hours or delaying expansions because they can’t find enough employees to run shifts. While anyone who has worked with a staffing agency knows it’s a great way to get temporary labor fast, that’s not the only type of hiring they do.
Hedy Holmes Staffing Services is a Stockton-based staffing agency offering both short-term labor solutions and long-term direct-to-hire staffing. “Our goal is to provide companies with top talent that makes sense for them and their company’s long-term success,”
says Kris Gaskins, director of talent acquisition at Hedy Holmes.
“We believe in taking the time to understand our client’s unique challenges, consult them on the best problem-solving solutions, and deliver the best results with their bottom line in mind.”
Since the early 1980s, Hedy Holmes has offered direct hire services in every field, called executive search. By cultivating relationships with top talent not on local job boards, Hedy Holmes has access to a pool of candidates corporations can’t find on their own. Kris says that is in large part
"We have access to top candidates you cannot find on the open market, and we do this with the utmost confidentiality and a no-risk obligation to our clients,” -- Kris
because of the confidentiality they provide, allowing potential candidates to discuss employment opportunities discreetly. “We work in just about every field and have been successful in placing over 200 candidates in the last five years,” he says.
Confidentiality works both ways. For the corporation, they may be looking to fill a role quietly, not alerting other employees to the impending opening. “We do the search for free, we do the reference checks for free, and we submit them to our clients for free. Our partners only pay when they make an offer and the candidate accepts,” Kris says.
The executive search branch of the company is more tailored to senior-level positions and complex roles that require specific candidates. “From access to a global talent network to negotiation expertise, Hedy Holmes Staffing can streamline the hiring process and secure the best talent in your industry,” Kris says.
Gaskins
The sound of cards running through an automatic shuffler, the satisfying ‘plunk’ as chips hit the middle of the table, the boisterous cheers erupting from every corner of the room, these are the sounds of Las Vegas, a gambler’s paradise brimming with opportunities to win—and lose—big.
Sin City, however, isn’t the only place you can place a bet. Kings Card Club is a Vegas-style destination located in Stockton. Opened on West Lane in April 2015, the local mecca for table game play boasts a high-end restaurant and bar great for dates or a night out on the town with your friends; six game types and 22 tables including Pai Gow, poker, and black jack; 72 televisions to catch the next sporting event or UFC fight; and live entertainment every Wednesday, Thursday, Friday, and Saturday night.
While everyone should bet responsibly,
it doesn’t hurt that Kings Card Club has paid out over $4 million in jackpot winnings in the last 12 months.
The destination is focused on card games only with not a slot machine or video poker tablet in site. The venue is also smoke-free and open to anyone age 21 and over. The restaurant and patio, however, don’t discriminate. Those of all ages are welcome to dine-in.
The menu is extensive, including fine dining and a long menu of steaks, Asian-inspired entrees, and seafood. It’s also a certified angus beef house serving certified angus beer laab and housesmoked prime rib. And if you came for the cocktails, you won’t be disappointed by the restaurant’s Prickly Pear Margarita made with 818 Blanco Tequila, triple sec, house sweet and sour, and prickly pear syrup before its garnished with a salted rim and a slice of lime. There is also a
collection of five mules on the menu, including the classic Moscow mule, an Irish mule, Japanese mule, Kentucky mule, and Mexican mule.
Almost every night of the week there is something to celebrate. If you don’t walk away with the big money, at least you can take part in live jazz music on the patio on Tuesday nights, dining room live music on Wednesdays and Thursdays, dancing on Fridays and Saturdays, and big events for holidays. KINGS
BY NORA HESTON TARTE / D SOPHIA ELLEThe Stockton Cargo Soccer Club, a pre-professional team that belongs to the NorCal Conference in the USL W League, was, in a lot of ways, a matter of life and death. While the women’s team caters to locals (and some recruits) who want to play soccer while maintaining their collegiate eligibility, bringing a team to Stockton was the dream of local politician, Lee Neves.
Growing up Portuguese, most
of Lee’s adult life centered around his political career, however his passion laid in soccer. It wasn’t so much about playing as it was being part of the environment.
“Years ago, I did play by play on streaming video broadcasts of the [University of the] Pacific men’s and women’s soccer teams, so I’ve always enjoyed being in, around, and part of the soccer environment,” he says. So, when Lee got the diagnosis of catastrophic liver failure—"I was
told simply, ‘get a new liver or die,’” he recalls—he had one last chance to make soccer happen in Stockton.
He took his business plan to the USL League Office and convinced the organization that Stockton had both the passion and the resources for a team. He was told if he survived his surgery in March 2022, he would get his wish. And so, on April 15, 2022, Stockton Cargo SC was announced as the first member of the now eightteam NorCal Conference in the USL W League.
Lee says the city’s makeup as well as its youth soccer participation makes it the perfect venue for a team like this. “The Stockton Cargo brings top level soccer during the summer months to a community that is hungry for it,” he says. And to make viewing easy, every home game is hosted on a Saturday.
To buy tickets, visit StocktonSC.com.
“Proud to say that most all of our players are local products,” Lee shares.
IT'S THE FASTEST-GROWING SPORT AND IS TAKING SAN JOAQUIN COUNTY BY STORM BY NORA HESTON TARTE / D DAN HOOD
In July 2022, Carolin Petersen and her husband separated. Long competitive tennis players (they won the 3.5 Nor-Cal Championship in 2014) and a power couple in local circuits, Carolin was after a new social circle.
The timing seemed to line up perfectly as she divorced and Twin Arbors on Cochran, where she had played tennis for 30 years, closed. “It was hard to find a good tennis home and it seemed the complete zeal of tennis was wearing off for me,” she admits. However, several times
between 2016 and 2019, Carolin and her previous partner had headed out to American Legion Park to give pickleball a try.
“I was the social butterfly of the aforementioned power tennis years and I still love doing that and have organized several get togethers with new friends so far this year,” Carolin shares. “Pickleball just has a different feel than tennis. I am even considering building a pickleball court at my home in Oregon on the Rogue River, which is a part-time vacation rental.”
While locals seem to be in agreeance
that pickleball has really started thriving in the last few years, the origin story goes back a bit further. It was the efforts of Nancy Hennefer, cofounder of the Lodi Pickleball Club, and a few friends that convinced the City of Lodi to create courts at Legion.
Nancy’s obsession with pickleball began six years ago after she got a foursome together to play at Kofu Park. “We rounded up about eight people, then 12, then 20,” she says. “There were no pickleball courts or nets, so we duct taped the lines, purchased portable nets, and off we went!”
The City of Lodi eventually allowed Nancy’s group to paint permanent lines at Kofu Park and that got the gears turning. It wasn’t long before Nancy had petitioned the city for permanent courts. It was hard work, but in the end, that’s how Legion became known for its pickleball games played on six permanent courts.
“Any day of the week, you will find many people out playing the fast growing sport of pickleball,” Nancy says. “All ages, all abilities, all genders and ethnicities; truly an allencompassing activity.” Her group of four has since transformed into a Facebook page with more than 700 members.
Those who like tennis may find themselves more inclined to try pickleball as the racket sports share some similarities. Carolin says there is a bit of a stigma that follows the new
“We have an active racquetball and tennis community at this club, and pickleball was the perfect addition,” –
Jacqueline Buchanan
While there are many similarities, there are also several differences. Pickleball uses a paddle instead of a traditional tennis racket and a larger ball with holes. The court is half the size of a tennis court and the nets are noticeably shorter. That being said, tennis skills are often coveted in pickleball partners. “A tennis player with a good forehand and backhand drive is a desirable partner,” Carolin says. Just like tennis, lobs and overhead hits are both powerful moves in the game that can garner favorable results.
sport, suggesting it’s “less than” tennis. However, Carolin doesn’t think that’s true. “I clock more calories burned and miles stepped in pickleball than I ever did in tennis,” she says. “It is a constantly moving game and all four players are heavily involved all the time, different from doubles tennis, where the net person can be standing around every other game. For the short time that I played both sports in 2021, I noticed my reaction skills were quicker and better [after learning pickleball],” she shares.
Carolin also champions pickleball for its inclusive nature. Not only can people of all ages and abilities play— In Shape’s Jacqueline Buchanan, director of communications, recalls their last tournament featured players ages 10 to 81—there seems to be a welcoming air to the sport. Carolin says it’s easy to pick up games at local parks in both Stockton and Lodi almost any morning of the week and clubs typically have texting threads where it’s easy to find a partner if needed.
While Legion has fast become known as Lodi’s premier outdoor pickleball facility, Grupe Park is another local gem frequently hosting games. “I play about three to four times a week, about two-and-ahalf hours each session,” Carolin says. “I plan to complete in some tournaments soon.”
According to the Association of Pickleball Professionals, there are 36.5 million pickleball players in the U.S, which earned it the title of “America’s fastest growing sport in 2023.”
In the data collected from August 2021 to August 2022, 45% of participants said they are likely to play more pickleball in the next six months than they had prior, 8.5 million people said they had played eight times or more, and 14% of Americans admitted to playing at least once. In 2022, the sport grew 85.7% over the previous year.
Many new developments in San Joaquin County are also building courts into the grounds, from senior living facilities to apartment complexes. With a rising number of interested players, it didn’t make sense to allow pickleball to be simply a fair-weather sport. Instead, indoor courts offer opportunities for play year-round.
In-Shape built its first local, indoor courts in 2017. “We were fortunate to recognize the passion and fun of the sport at the
In-Shape will host its 3rd Annual Stacey Strong Charity tournament June 22-25. The tournament is held in honor of a former club member, Stacy Carniglia, who loved playing pickleball at InShape but lost a battle with brain cancer a few years ago. A portion of the proceeds from this tournament go to the Special Olympics, a cause close to Stacey’s heart. For more information, or to sign up, visit InShape.com/ Pickleball
very beginning and have invested in our spaces to create and cultivate the vibrant community we have today,” says Jacqueline. In-Shape even boasts the largest pickleball facility in Northern California at its Stockton West Lane location, which features 26 total pickleball courts, 10 of which are indoor. In-Shape also has courts at its Tracy facility.
Open play, junior and adult clinics, tournaments, socials, leagues, and summer camps are all available at participating locations, which include clubs in Vacaville, Fairfield, Visalia, Merced, Shingle Springs, and Vallejo. In-Shape’s RQT Program offers classes for beginners, intermediate, and advanced players that teach participants the rules, how to play, and drills to elevate skills. In-Shape also organizes monthly socials, weekend play, and quarterly tournaments that host over 200 players each.
Jacqueline notes the inclusivity of the sport, as well. “What I love about pickleball is that it’s a sport anyone can pick up a paddle and learn to play,” she says. “It’s a great way to stay active and have fun with family and friends.”
STORY AND PHOTOS BY SUZANNE LEDBETTER
While vegetables are an important part of every balanced diet, the hard truth is all vegetables are not created equal. A bushel of carrots sourced from thousands of miles away lacks the ripe, fresh vibrancy of a bushel grown five miles down the road.
And that is where Hana Acre Farm is changing the landscape of the local dining experience, by employing regenerative farming practices to a plethora of prime produce in Wilton, just north of Lodi.
We first met Marques Ochoa, who launched Hana Acre Farm, along with his wife Deanna, in 2020, at Guantonio’s in Lodi. As one of the restaurant’s primary sources of local and seasonal produce, Ochoa is often seen dropping off his bounty each Wednesday or even lending a hand in the kitchen alongside chef Nick Guantone.
The business model is simple: grow quality produce using regenerative, no-till farming practices that improves the quality of the crop and the soil in which they grow. When I asked why Hana Acre chose to go the regenerative farming route, it became obvious every detail of the operation is deliberate. “Sustainability. For us that means taking care of the soil we are on. We are on
WSan Joaquin silt loam and feel so lucky to be able to grow on such amazing soil,” says Ochoa. “We ask a lot from our land, and we want to make sure we are giving back to it organically.”
Hana Acre no longer uses a tractor on their farm and do every ounce of work on the land by hand using specialty tools. They farm a diverse and unique set of fruits and vegetables including the delicate Fioretto cauliflower, Salanova lettuce, and earthy Badger Flame beets. “We touch every plant by hand with weeding, harvesting, washing, and packing. This ensures that we have multiple points for quality control. We don’t sell it if it doesn’t meet our standards,” says Ochoa. “We also harvest on the day of delivery for restaurants, so they are getting the produce at its freshest point.”
Which is exactly what Marques and Deanna do each week providing produce for Guantonios, Ruby’s Bakery and Cafe, Sloughhouse Kitchen, and various independent catering chefs that do private dining and pop ups. The husband-and-wife team behind the brand find value in the relationships they are building with these chefs and communicate weekly, if not daily, on current products and future products. Hana Acre is laser focused on enhancing the restaurant industry through high quality products and making connections between both chefs and
restaurant owners.
A favorite dish on the menu at Guantonio’s throughout spring features Hana Acre Fioretto cauliflower, where it’s roasted with a pine nut pudding and garnished with pepperoni xo, a modern sauce-like condiment utilizing pepperoni and an abundance of umami rich ingredients. The result a flavorful, cauliflower dish like nothing you’ve ever tried.
The high-density farm is also filled with specialty crops like salad greens, leeks, garlic, tomatoes, turnips, beets, and so much more. At Hana Acre, they actively build habitats for bird populations and beneficial insects by utilizing perennial hedgerows and native trees for wind block. They are passionate about their regenerative farming practices and creating a sustainable future for both their land and their family. There is one major drawback to the no-till, no tractor method—weeds. “Cultivation of weeds is really hard,” says Ochoa. “We have to pull all the weeds by hand and that is very taxing and time consuming.”
But it’s all worth it in the end. Hana Acre is proof that responsible farming pays off with their ability to grow incredible produce for our community that ends up on beautifully crafted dishes throughout the region, and eventually, in the bellies of those who live and visit SJC.
BY NORA HESTON TARTE D ALERT A STUDIOS
Emrin Dhatt and Sacha Mount celebrated their nuptials in September 2021 with an epic threeday event. The wedding festivities melded the couple’s cultures, with a Sikh ceremony to celebrate her family’s traditions one night and an American wedding and reception the following night.
With 350 guests, their wedding, hosted on her parent’s property, Dhatt Family Estate (where Emrin grew up), may sound large to most. But for an Indian affair, Emrin says it was modest in size. In fact, much of her family was unable to attend because of continued border restrictions
due to COVID-19. Their rescheduled wedding wasn’t originally meant to take place at the family home, but, as for many brides, when the wedding was pushed due to pandemic restrictions, their original venue fell through. “We were scrambling to find a new location, and then lifted up our heads and finally figured out my childhood home was the most special and perfect place to do it,” Emrin says. The result was a gorgeous celebration of love that encompassed cultural representation, family tradition, and modern luxury punctuated by personal touches.
Emrin is Punjabi and, as she says, they do weddings big. However, her husband is not, and so the couple worked to incorporate American and Jewish traditions and culture, as well. The wedding started with a Maiyan and Sanjeet night on day one, a large pre-wedding party with a vibrant aesthetic. “It was colorful, filled with a lot of dancing, and showed off our personality,” Emrin shares.
During the event, a Maiyan ceremony was held, where everyone sang and rubbed a turmeric-based clay on the bride and groom. There was also a Choora ceremony where Emrin’s uncles and other family adorned her with bridal bangles. Lastly, the Jago included bride family dances to kick off the party.
On day two, Emrin and Sacha celebrated with a Sikh wedding, also called Anand Karaj, at Deshmesh Darbar in Lodi, the Sikh Gurdwara her family helped
to start. “The Sikh wedding is a marriage of equals and roughly translates to ‘the act towards a happy life,’” Emrin explains. The serious ceremony is a stark contrast to the previous night, where couples exchange four vows encircling an altar.
For the American ceremony, held on the last day, there was a grand reception on her parent’s farm. The traditional American ceremony included bits of Jewish culture, as well. Emrin still showed off her roots by wearing an off-theshoulder design from WellGroomed that was a mix between a dress and a lengha, featuring white thread and small pearl details. There was even a Bhangra dance performance at the reception.
Of course, food was one of the most important details. “Tandoori Nights were pros and catered the Sangeet night, Sikh Ceremony's brunch, and grand reception,” Emrin shares. Hannibals Catering served appetizers for cocktail hour and a made-to-order crepe bar for dessert.
Family not only filled the seats at Emrin and Sacha’s many ceremonies and events, they were an integral part of the wedding festivities, as well. “We used different parts of the land for different events. We used the side of the property to do the Sangeet night, the lawn at my house for the American ceremony, and the area our harvest trucks drive through for the tent build for the reception,” Emrin says. “One of my favorite things is that our tent had a transparent side so you could see our vineyards from inside the tent. It was dreamy and amazing!”
In addition, Emrin and Sacha invited their brothers to give readings at the American ceremony and Emrin’s brother officiated. Her brother’s company, Tuxedos of Lodi, even had a hand in dressing the wedding party. Her nephews pulled her niece down the aisle in a wagon.
Emrin’s dress for the Sikh ceremony paid homage to her late grandfather. “This outfit (by B Anu Designs) was special to me because it had embroidered images of peacocks in the design,” Emrin says. “My late grandfather on my mother's side had a tattoo of a peacock, so they have always been special in my family.”
While culture and family played a large part in Emrin and Sacha’s big day, their personal love story was also on display. Guests swooned at the many modern luxuries, including custom dance floors at each event; a streamer cannon that popped as the couple said, ‘I do’; sparkler installations that sprayed during the first dance; and flowers everywhere. “The flowers were the wow factor at our wedding,” Emrin says. “From floral arches as you entered our tent to the dance floor floral installation, my wedding wouldn't have been the same without the flowers.” The vendor was Flowers by Edgar.
Some of the most special details, however, were those that nodded to the couple’s relationship. Custom signs read, “All because two people met at the gym,” and the table placeholders were named for locations important to them. Sacha serenaded Emrin with “Sweet Caroline” after their Sikh ceremony, a wink at their favorite karaoke song, and the custom cocktails were named for their two dogs, Buster and Shiner.
So, how did the lovebirds pull it all together?” Our wedding planner Amrit (from Anais Events) is a pro. She doesn't do the same thing twice. I knew I wanted part of our events to be colorful and fun, and others to be beautiful, classic, and romantic,” Emrin says. “It started with a lot of Pinterest inspiration, and she took it from there!”
Anais Events
Flowers by Edgar
Tandoori Nights
Hannibals Catering
Wicked Entertainment
Aperina Studios
B Anu Designs and WellGroomed
Tuxedos of Lodi
Royal Blush Studio
There’s more than one way to explore the city by the bay. From sparkling nightlife to big attractions, we’ve likely all enjoyed a few overnights in San Francisco. Perhaps the best trips to SF, however, are with your family in tow. You don’t have to say farewell to late nights, just trade in that martini for a golf club, and be sure to get an early start so you can pack your days with wholesome fun.
If you’ve given yourself a weekend to explore, that’ll be enough time to at least scratch the surface of San Francisco’s family-friendly offerings. But what will you do with all that time? We like to take the city neighborhood by neighborhood, and for that reason, staying central has its perks.
While chic boutique hotels are a dime a dozen, there is one main reason we choose The Palace for family stays. Of course, the on-site restaurants, convenient location, and opulence with a doorman all rank high on our list, but it’s the indoor pool that the kids never stop
talking about. Finding a pool in San Francisco is no easy feat, and finding one you can swim in year-round, well that’s almost unheard of. Located on the property’s fourth floor, The Palace’s pool is situated under a domed glass roof so you can enjoy city views from open to close. Oh, and there’s a hot tub, too. Want to enjoy a drink while the kids swim? That’s no problem as long as you leave the glass behind.
In the morning, a Mickey Mouse chocolate chip pancake from The Garden Court
Botanical Gardenswhile the adults dine on cups of steaming hot coffee and a smoked salmon and caviar omelet. For dinner, Pied Piper Bar & Lounge allows for luxury but it’s not without a kid’s menu. The dimly lit restaurant boasts a wood paneled bar, where sipping an old fashioned or dirty martini somehow feels right. For those who are sober curious, The Last Mocktail and Green Goddess Refresher have all of the makings of a signature drink without the booze.
Hopefully you’ve safely tucked your car into the property’s parking garage, with in and out access as you please. However, your first excursions won’t require anything more than a swift walk through the city. Yerba Buena Gardens acts as a family fun center for guests of all ages. A city park sits in the middle where slides and climbing structures are aplenty and guests can choose between bowling, ice skating, or The Children’s Creativity Museum. The latter boasts hands-on fun for kids aged 2-12. Paint to your heart’s desire outside, on concrete, even on the fence, or create with building blocks, recyclables, and a library full of supplies. Expert Tip: Don’t leave without a ride on the outdoor merry-go-round.
indulged in an adult beverage, do it here while the kids sip on milkshakes.
Once you’ve tired of exploring the building, start your walk along The Embarcadero. This long stretch of sidewalk hugs the waterfront so you can enjoy the view while you stroll. The piers appear in numbered order, and your next stop is at Pier 15. Here, the Exploratorium is a toucheverything museum that kids will love. The giant warehousestyle building is full of hands-on experiments related to electricity, magnets, sight, sound, and more. The exhibits flow into each other for a never-ending stream of fun but are also separated by scientific concept. Expert Tip: there’s a coffee cart inside of the museum if you need a pick me up before moving on.
Between the indoor and outdoor attractions, it’s easy to spend a few hours here. When you are ready to go, continue along The Embarcadero to Pier 39. This famous SF attraction is not short on family-friendly activities, and you’re likely already familiar with some of the big draws, like the two-story carousel, Aquarium of the Bay, and Magowan’s Infinite Mirror Maze. Free options include barking back at the lazy sea lions just off the pier, a set of musical steps you can run up and down, and street performers that frequent the area.
When you’ve had your fill, prepare to head back the way you came. You can walk the mile or grab
This collection of shops and restaurants on the water provides hours of fun. If you’re ready for lunch, we suggest stopping by Gott’s Roadside. Unlike some of the other establishments that are a bit fancier, Gott’s has an accessible menu of gourmet burgers, hotdogs, and salads. If you haven’t already
If you’re after what’s new, The Flyer Thrill Zone is an immersive theatre experience that mimics the Soarin’ Over California ride from Disney Land and Disney World but is updated with seats that jostle for another level of sensory fun. Across the pier there are also 7D theater games where you can shoot scary clowns at a haunted
The Children’s Creativity Museumamusement park and a laser maze with varying levels of difficulty.
Before you leave, grab dinner at Players Sports Grill and Arcade. Here, parents can enjoy a few quiet moments while kids run wild playing carnival-style games, air hockey, ski ball, and more. Expert Tip: Keep an eye on the schedule so you can get out on the water with a Blue & Gold Fleet San Francisco Bay Cruise, which takes off from Fisherman’s Wharf.
Post-breakfast, get ready for a morning in Chinatown
One of the most underrated neighborhoods in San Francisco, this cultural gem offers shopping that’s fun for adults and kids and our favorite experience, The Fortune Cookie Factory
Start at the Dragon Gates (walking distance from The Palace Hotel) and enter Chinatown.
First, you’ll see a few high-end art and décor stores before descending into souvenir shops that sell everything from SF-themed goodies to more culturally appropriate pieces. Kids may enjoy grabbing Funko dolls, anime-themed apparel, and authentic Pokémon cards from the corner shops.
Next, learn how fortune cookies are made. Simply walk into the Fortune Cookie Factory, located down a back alley. No appointments are necessary for the free attraction but you will get samples and be able to see how workers form the cookies. If you come when a manager is on duty, you may even be able to man the machine to make your own (for a fee). Don’t leave without stocking up. There’s a large variety of colorful, flavorful, and even chocolate-dipped treats available to buy. For the adults, consider a bag of X-Rated fortune
cookies for gag gifts to friends. Next up is a visit to Golden Gate Park, San Francisco’s version of Central Park in New York. There is plenty of open space here to sprawl out with a picnic lunch. Don’t miss the collection of museums either. The California Academy of Sciences hosts several exhibits that explore animals and their habitats. The indoor dome replicates a tropical rainforest environment where guests can enter and be part of the experience, birds and butterflies whizzing overhead along with caged reptiles and tarantulas. There’s also an albino alligator and a full aquarium, plus a planetarium complete with scheduled shows. This is a good place to grab lunch if you haven’t already eaten. The cafeteria offers a variety of hot meals and not just grab-and-go bites to pick up. Outdoor seating gives kids a chance to run off
extra energy before moving on. Expert Tip: Let your kids jump on the Ferris Wheel out front. Other nearby activities include the San Francisco Botanical Garden, Legion of Honor, Conservatory of Flowers, and the de Young Museum.
One of San Francisco’s newest attractions is the Presidio Tunnel Tops. The 14-acre park offers up views of the Golden Gate Bridge and Alcatraz, plus plenty of open space for kids to run and play. There are spinning top chairs and park benches to help make the most of an afternoon here. Plus, food trucks gather so families can picnic without the fuss of planning ahead.
Also at the park, The Walt Disney Family Museum provides an inside look at the creator’s life and works. Expert Tip: There are daily Disney movie screenings at 2 PM.
After all of that play, it’s time
Mosquitofish are voracious consumers of mosquito larvae and pupae. They will help control mosquito development in standing water sources around homes and farms, including ornamental ponds, half barrels, some water fountains, neglected swimming pools, and water
for dinner, and family-friendly doesn’t mean bucking high-quality food. If your kids are old enough to sit still, or be somewhat quietly contained to a highchair, then Casaro Osteria is the place to go. Not far from the Presidio, this Marina restaurant allows you to see a new neighborhood, one that is famous for a good nightlife and quality restaurants.
The bustling eatery doesn’t feel too formal for the whole family, and a menu that offers up pizza means it won’t be hard to please picky eaters. While there isn’t a kid’s menu per se, simply ask and the staff is happy to whip up plain pastas to appease younger diners. For the adults, it’s hard to pass up the homemade pasta here. Options include a slightly spicy pepper pasta (Chitarra Cacio e Pepe al Tartufo) topped with shaved black truffles, a pappardelle pasta rich with mushrooms, and the Tagliatelle alla Bolognese made with pork, veal, and tomato sauce.
Before heading out of town, there’s one more can’t miss neighborhood to explore. Ghirardelli’s Square is about more than chocolate, although this is a prime spot to pick up dessert if you’re willing to wait in line.
Expert Tip: If you stayed at The
Palace, there’s a Ghirardelli’s next door that doesn’t get nearly as busy. For food, it’s Square Pie Guys for us. The Detroit-style pizza place elevates its menu from basic pepperoni and cheese to more creative pies. It’s always family friendly but does attract a late night crowd, as well, with rap beats penetrating the lively atmosphere. Pizzas take 45 minutes or so to cook so plan accordingly and remember to try something outside of the box. The Allie Eats is the restaurant’s signature dish featuring white sauce, butternut squash, confit garlic, thyme, baby kale, brussels sprouts, Calabrian chiles, parsley, and grana cheese. The Green Goddess is another white sauce option with herb chicken, cherry tomatoes, and green goddess dressing drizzled over top.
After eating, explore the rest of the area. Subpar Urban Putt is a San Francisco-themed mini golf course just around the corner. Here, every hole is named and styled after an SF landmark. If you come late night, it changes to blacklight minigolf complete with glow sticks and light-up golf balls. Expert Tip: Book one of the earlier blacklight times for kids. Late night can get a little rowdy as the establishment includes a full bar.
If you’re following our itinerary, you’ll save money by purchasing a San Francisco CityPASS. The California Academy of Sciences and Blue & Gold Fleet San Francisco Bay Cruise are both included with the pass, plus admission to two of the following: Exploratorium, Aquarium of the Bay, San Francisco Museum of Modern Art (also near the Palace Hotel), San Francisco Zoo & Gardens, or The Walt Disney Family Museum.
Get Rid of Unwanted Household Cleaners and Chemical Products:
Automotive Fluids
Motor Oil & Filters
Household Cleaners
Pesticides & Poisons
Electronic Waste
Fertilizers
Pool Chemicals
Paints & Stains
Batteries
Fluorescent Bulbs
Mercury Thermometers
Medical Sharps & Syringes
Medications
Other Household Products Containing Harmful Chemicals
DO THE RIGHT THING, DISPOSE OF HAZARDOUS PRODUCTS RESPONSIBLY County Residents Can Take These Items to the
IT’S ILLEGAL TO THROW THEM IN THE TRASH OR POUR THEM DOWN THE DRAIN.
FREE! Household Hazardous Waste (HHW) Facility for
San Joaquin County HHW Facility
7850 R.A. Bridgeford Street
Stockton, California 95206
(Located by the Stockton Municipal Airport)
Open Thursday through Sunday 9:00 a.m. to 3:00 p.m.
Please Call For More Information: (209) 468-3066
Don’t Forget To Visit Our “Reuse Room” Where You Can Find A Variety Of Free Products To Use in Your Home!
Safely Dispose of Medical Sharps and Unwanted Medications
ACCEPTABLE SHARPS INCLUDE: Syringes, lancets, needles, auto-injectors and EpiPens.
SHARPS MUST BE IN A CONTAINER
No loose sharps allowed. FDA-cleared containers are recommended. Empty, heavy-duty, household containers that have puncture-proof lids with no leaks are acceptable.
TAKE CONTAINER TO A DROP-OFF LOCATION
Once sharps are collected in an acceptable container, take to an authorized sharps drop-o location.
STOCKTON
San Joaquin County - Household Hazardous Waste Facility 7850 R.A. Bridgeford St. Stockton, CA 95206 (209) 468-3066
TRACY
Tracy Police Dept. 1000 Civic Center Dr. Tracy, CA 95376 (209) 831-6550
LODI
Remove
containers.
All medications must be in a container or sealed in a plastic bag. No loose medications! Keep all liquids, powders and ointments in original container.
TAKE MEDICATIONS TO A DROP-OFF LOCATION
Take medication to an authorized medications drop-o location.
Stockton Police Dept. 22 E. Market St. Stockton, CA 95202 (209) 937-8377
Medications Only
Grant Line Pharmacy Inc. 2160 W. Grant Line Rd. Tracy, CA 95377 (209) 832-2999
Community Medical Center 701 E. Channel St. Stockton, CA 95202 (209) 944-4700
Abala Pharmacy 550-B W. Eaton Ave. Tracy, CA 95376 (209) 832-7080
Community Medical Center 1031 Waterloo Rd. Stockton, CA 95205 (209) 940-5600
Reich’s Pharmacy 39 W.
LOCKEFORD
Rx Express 711 E. Market St. Stockton, CA 95202 (209) 465-1001
El Dorado Drug Store 2005 E. Mariposa Rd. Stockton, CA 95205 (209) 464-7722
MANTECA ESCALON
Young’s Payless IGA Markets 18980 N. Highway 88 Lockeford, CA 95237 (209) 727-3762 Sharps Only
Ave., Ste. #103 Manteca, CA 95336 (209) 624-5800
Escalon Police Dept. 2040 McHenry Ave. Escalon, CA 95320 (209) 838-7093
RIPON Ripon Police Dept. 259 N. Wilma Ave. Ripon, CA
Vineyard Pharmacy & Gifts 1900 McHenry Ave., Ste. #202 Escalon, CA 95320 (209) 838-0511
NOTICE: Collection locations are subject to change at any time. Please contact location prior to dropping o sharps and medications. For more information call (209) 468-3066 or visit www.SJCrecycle.org.
We all know that eating healthy, balanced meals is in our best interest, but equally important is to snack on healthy foods, as well. Snacking can get a bad rap, but this really only applies to snacks that aren’t made with real, whole foods. Snacks made from real, whole foods will not only help you feel your best in-between meals, but will help you make better food decisions when it finally is meal time. Real, whole snack foods contain protein, fiber, and healthy fat, which is exactly what your body prefers to use for lasting, steady energy to get you through your day. Real, whole snack foods contain vitamins and minerals, as well, which aid in keeping your immune systems strong. With a little planning and prep work, you can ensure you have snack foods that will leave you feeling your best ready when you need them.
Serves 4
Prep Time: 10 minutes
Bake Time: 30 minutes
INGREDIENTS:
1 large Hannah sweet potato (or any variety), chopped ½ medium orange bell pepper (or red or yellow), sliced with seeds removed
2 tbsp. avocado oil
2 tsp. sea salt
2 tbsp. tahini (sesame seed butter)
Juice from ½ fresh lemon
2 tbsp. nutritional yeast
½-3/4 c. purified water
GARNISH:
1 tbsp. olive oil
Black or white sesame seeds
Fresh parsley
INSTRUCTIONS:
Snacks with protein are your best bet to keeping you satisfied in-between meals. Even better if they include fiber and healthy fat (olive oil, avocado, olives, and nuts and seeds, the latter also containing some protein). Many foods naturally contain protein whether you opt for animal protein (turkey, cheese, cottage cheese, Greek yogurt, hard-boiled eggs) or plant-based proteins (hummus, legumes, nuts, seeds) Protein is satiating and helps keep your blood sugar steady. Real, whole foods naturally contain protein, unlike processed foods that are often forms of sugar and fat, which spike your blood sugar and cause you to feel hungry again very quickly. A great option for a snack filled with protein, as well as fiber and healthy fat, is this recipe for Sweet Potato Hummus with fresh slices of bell pepper and cucumber.
Preheat oven to 400 F. Add avocado oil and sea salt in large mixing bowl and whisk well. Add chopped sweet potato and sliced bell pepper to bowl and toss in oil mixture. Spread evenly on baking tray lined with parchment paper and bake until soft and the sweet potato is creamy, tossing after 15 minutes. Remove from oven and let cool for a few minutes. Add ingredients to food processor, along with the tahini, lemon juice, nutritional yeast, and purified water. Pulse until very creamy, adding additional purified water as needed. The texture should resemble traditional hummus and be very smooth.
Transfer dip to a serving bowl and garnish with olive oil, sesame seeds, and fresh parsley. Serve with fresh veggies, such as bell pepper and cucumber slices. Store in airtight container in the fridge for up to one week.
Nature always provides the most delicious snacks in the form of fresh fruits and vegetables. While many are easy to toss in your bag (apples, oranges, bananas, carrots, celery, and cucumbers), they are often enjoyed with more ease when you spend a few minutes slicing them and packing them in reusable containers, which also keeps them from getting smashed in your bag. Opt for fruits and veggies in-season, such as fresh peach and sweet cherry tomatoes in summer, and crispy apples in the fall. Don’t forget about dried fruits and veggies— just be sure they aren’t packaged with unnecessary sweeteners and seed oils, which promote inflammation. Fruits and veggies are best paired with a bit of protein and healthy fat for a balanced snack.
Many store-bought snacks are made with lots of added sugars, sodium, and fats, which can negatively impact your health over time. Good news, however, prepping your own snacks enables you to control the ingredients you consume. Keep reading for a recipe for granola that has much less sugar than storebought varieties, yet still tastes delicious. Enjoy it for breakfast as well as an afternoon snack.
Serves 6
Prep Time: 5 minutes
Bake Time: 20 minutes
INGREDIENTS:
3 c. raw old-fashioned oats
½ c. coconut oil, melted
½ c. pure maple syrup
2 tbsp. raw honey
1 tsp. fine sea salt
1 tsp. pure vanilla extract
2 tsp. vanilla bean powder
½ c. chopped walnuts
INSTRUCTIONS:
Preheat oven to 300 F. Add melted coconut oil, maple syrup, honey, sea salt, pure vanilla extract, vanilla bean powder, and chopped walnuts to large mixing bowl and combine well. Add oldfashioned oats to bowl and gently toss together until all of the oats are fully coated. Spread on a baking tray lined with parchment paper. Bake in the oven for 20 minutes, tossing after 10 minutes. Remove from oven and carefully pour into large mixing bowl to cool. Serve with plain and unsweetened Greek yogurt and fresh blueberries. Store in an airtight container for up to one month.
Remember that snacking should be fun and include a variety of healthy real, whole foods. Skip the vending machines and choose fresh fruits, veggies, proteins, and healthy fats whenever possible. Expert Tip: snacks can be smaller portions of main meals, too, a wonderful way to use up leftovers from last night’s dinner.
In English, soirée means “a small fancy evening affair.” The word comes directly from French and was form ed from the word soir, meaning “evening” or “night ”
At Très Soirée we extend the interpretation to include brunch and lunch as well as dinner. We are committed to creating an atmosphere for intimate conversation, music, and ent ertainment, as well as impeccable food, wine pairings, and tablescapes Your soirée will b e a complete, elegant, uniq ue, and memorable event
BY NORA HESTON TARTE
This strange phenomenon occurred during the pandemic. While most of us were sheltering in place and redefining our lives, others were moving forward. While new businesses were hardly front-page news, some people were still cashing in on their dreams regardless of their uncertain futures. That’s the story with Valensin Vineyard and Winery, a paradise located in the middle of Galt but that looks like it belongs in the Caribbean Ocean.
The island vibes are mostly evoked by the turquoise waters (created by using a dye that helps to kill algae and keep the water sparkling but also clean and environmentally friendly) but it’s also the
laissez-faire attitude that permeates the expansive property, with quaint tables on an outside deck and adirondack chairs lining the river.
Family-owned and operated (Colleen and Kirk Ruffell are the husband-andwife team behind the brand), Valensin is not only the ideal place to come and sip from a collection of reds, white, roses, and wine slushies; it’s also a mecca for water play. At five-and-a-half-feet deep, the property’s lake is known for its fourseater peddle boats rented by the hour and its water skiing clinics. If you prefer to admire the water from afar, the path surrounding it is ½-mile and you can trek it with a glass of wine in hand.
Valensin’s most serious standouts,
however, come in a glass. There are 8,888 vines on the property, many of which lend themselves to the bottles of wine available on site. Other varietals are made by purchasing Lodi grapes from surrounding vineyards, and sometimes the owners go outside of the area to bring in different characteristics.
On a warm day, Colleen says the bubbles are popular. The brut sparkling and rosé sparkling are more traditional, but flavored varieties include pomegranate and peach mango (the latter of which is intensely sweet). Wine slushies in a variety of flavors have also proven a big seller. But for those who take their wines seriously, you won’t be disappointed. Despite the property’s beach vacation feel, they are first and foremost a winery and that means the vinos in the glass, from barbera to cabernet sauvignon, range from dark and earthy to light and fruit-forward. And, if you don’t know what to order, have no fear—there’s an expert behind the bar ready to guide your palette.
Trained chef and professional pit master, Parker Estep, is running Park’s Bark BBQ, a food trailer experience like no other. Since 2020, Estep has been preparing delicious and unique gourmet BBQ in his BBQ trailer on wheels, which he uses to cater private events, such as weddings, business lunches, birthday celebrations, and baby showers.
“My flavors are unique and well-balanced,” says Estep. “They reflect my travels across
the states and many different countries such as Japan and Mexico. My team and I have a very diverse background and work to create new dishes people have never tried before.” One of his standouts (and a best seller) is the Brisket Fried Rice, inspired by Guam. “I also enjoy putting my spin on the BBQ classics such as brisket, pulled pork, and ribs.”
Every chef has their own story of how they broke into the industry, and Estep’s is one rooted in family, tradition, and passion. “I’ve been cooking as long as I can remember, and I’ve always enjoyed cooking for others,” says Estep. “When I was about 14, my dad had an old smoker in the backyard and I decided I would start smoking meat every Sunday for dinner. This quickly grew into a passion of mine.” From there, Estep attended the Culinary Institute of America and graduated in 2017. With the ability to cater groups between 10 and 1,000, anyone looking for an elevated BBQ experience should call Park’s. The truck will arrive to your location and cook on-site to ensure that everything is hot and fresh up to last bite. For smaller events, deliveries are an option.
While Estep has grown, and so has his knowledge of food, his inspirations are largely the same as when he was a boy, smoking meats in the backyard for Sunday supper. "My love for cooking is what inspires me the most,” he says. “There is just something about that feeling I get inside when someone comes up and tells me they have never tasted something so good in their life. That’s why I do it. I also do it for my amazing family. I wouldn’t be here today if it wasn’t for my amazing wife and kids.”
PARK'S BARK BBQ UNIQUE & WELL-BALANCED FLAVORS ARE ON
BY SUZANNE LEDBETTER
Who doesn’t love a succulent, juicy, BBQ pulled pork sandwich? We think it’s the perfect dish to usher in the summer season with a backyard barbeque in honor of Father’s Day. We are offering you two simple ways to cook a tasty pork shoulder, or butt, without any fuss. One recipe explores the world of roasting a pork shoulder in the oven, a foolproof method for the culinary novice, while the other ventures into every man’s comfort zone—a smoker. While we think both are great, know that pork is a protein made for a smoker, and it adds a little flavor flare to your summer soiree. But don’t think we’ve stopped there. When you are done relishing the success of the juiciest pulled pork around, we’re sharing a sweet and spicy take on the ultimate pulled pork sandwich. Now, bring on summer!
INGREDIENTS
8 pounds bone-in pork butt
1 tbsp. yellow mustard
DRY RUB
1/8 c. brown sugar
¼ c. white sugar
¼ c. paprika
3 tbsp. Kosher salt
1 tbsp. garlic powder
½ tbsp. chili powder
1 tsp. oregano
½ tsp. cayenne pepper
½ tsp. cumin
½ tsp. black pepper
CIDER SPRITZ
¾ c. apple juice
¼ c. apple cider vinegar
Combine cider and juice in a spray bottle. Shake before using.
Prep smoker by preheating to 250 degrees. Slather pork butt in yellow mustard. Combine dry rub ingredients and coat the meat in a thick, even layer. Expert Tip: Complete these steps 24 hours ahead of time to lock in flavor. Add pork butt to the smoker. At the three-hour mark, spritz pork with cider mixture and smoke until it hits an internal temperature of 165 degrees in the thickest part of the shoulder, approximately 4 to 6 hours. Remove butt from smoker and wrap tightly in foil. Return pork butt to smoker at 250 degrees for around four additional hours. Remove from smoker and let rest for 30 minutes. Shred pork butt using two forks.
This recipe can be made in either a Dutch Oven or crock pot.
1 whole onion, peeled and quartered
1 whole pork butt
2 cans of Dr. Pepper or CocaCola
Salt and pepper
Preheat oven to 300 degrees. Generously salt and pepper pork roast and place on top of onions in the pan. Pour cans of soda over roast and put lid on tightly. Set pot in oven and cook for at least six hours. If it’s not falling apart or easily shredded with two forks, continue cooking. Remove from oven and shred.
INGREDIENTS
20 oz. pulled pork (cooked by one of the methods above)
2/3 c. BBQ sauce
4 brioche buns
1 head of cabbage, sliced thin
1 jalapeno, halved lengthwise and thinly sliced
½ c. milk
½ c. mayonnaise
1 tsp. white vinegar
1 tbsp. sugar
¼ tsp. salt
¼ tsp. cayenne pepper
2 c. cilantro leaves, chopped
Pickles
Fried onion rings or shallots
Pepper jack cheese
Butter or oil for toasting
Coleslaw
Combine cabbage and sliced jalapenos in bowl. In separate bowl, mix milk, mayonnaise, vinegar, sugar, salt, and cayenne pepper. Pour mixture over cabbage and toss to combine. Cover and refrigerate for two hours.
SANDWICHES
Butter both halves of brioche buns and place on a griddle or skillet until golden and crisp. Load up each sandwich with shredded pork, top with pepper jack cheese, coleslaw, and extra BBQ sauce.
Imagine spending all day perfecting a batch of homemade soup, made with a broth that has simmered for hours, exotic cuts of meats and seafoods, long noodles you can twist on your spoon, a variety of spices and herbs, and lots of fresh veggies. Now, how about eating this soup with savory sauces that you dip all your soup ingredients in to really maximize the umami experience? That is the tradition called Tasty Pot, and it’s what the local restaurant of the same name has built its reputation on.
The soup described above is Taiwanese-style hot pot. It is made with a clear chicken stock and served with a variety of thinly-sliced meats and fresh vegetables. Hot pot soup has
been around for over 1000 years, with China regarded as its home, and it has migrated to many Asian countries. It is thought to have originated as a meal that Mongol warriors and horsemen who camped outside would eat together around a pot on the fire. It was a way to keep warm and fed at the same time.
Today, hot pot is served at restaurants, such as Stockton’s Tasty Pot. Keeping with the tradition of hot pot, Tasty Pot serves their simmering soup in a large pot over a lit burner, so it’s literally cooking at your table. The broths, which can be made without spice or very spicy (you pick your spice level), are filled with mouthwatering combinations of Taiwanese cabbage, instant noodle, beef slices, beef
tendon, enoki mushroom, tempura, clam, fish ball, fried tofu skin, imitation crabmeat, and meatball—to name a few. Customers choose their garnishes, including tasty toppings such as cilantro, scallion, and peanut, before slurping their soup with Tasty Pot’s assortment of savory sauces. You don’t want to skip this last part either; this is what makes Tasty Pot’s hot pots so special.
Partaking in hot pot with a group is a practice that bonds and unites, just like the dish’s history details. So, gather up your family and friends and head to Stockton’s Tasty Pot for a dining experience that you won’t forget—and one of few nearby places you can partake in the cultural experience.
Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.
TRACY THAI
1035 Central Ave., Tracy, (209) 833-9703
Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill!
Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured)
MIKASA JAPANESE BISTRO
2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288
15138 S Harlan Rd., Lathrop, (209) 858-1818
Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: MonThur 11AM to 9PM, Fri - Sat 11AM to 9:30PM, Sun closed
KOMACHI
307 S. Lower Sacramento Rd. Lodi, (209) 334-3131 SushiKomachi.com
Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.
296 Lincoln Center Stockton, (209) 474-7700 MidgleysPublicHouse.com
BY SARAH STEFFENS
Is there a more comforting bowl of soup than a fresh batch of clam chowder? How about clam chowder in a bread bowl? And how about having your choice of thick and creamy New England (that’s the white) or tomatoey Manhattan (that’s the red)? Oh, and don’t forget the little bags of oyster crackers to crumble over the top, making every spoonful the perfect combo of soothing savory crunch. Ahh, now we’re talking!
For the last seven years, the very best clam chowder around has been cooking up right in the heart of one of SJC’s most favorite kitchens—Midgley’s Public House. This year, Midgley’s participated in the Santa Cruz Beach Boardwalk Clam Chowder Cook-Off (a two-day rain or shine annual event for amateur and professional chefs) entering both their New England and Manhattan clam chowders and taking home trophies for both, with their New England bowl placing first and their Manhattan placing
third. This marks the seventh year that Midgley’s has taken home accolades for their mouth-watering chowder; the plaques hang proudly on their restaurant wall.
New England (also called Boston-style) chowder is perhaps the most well-known chowder. It’s milk and cream-based, and made with a combination of clams, onions, corn, celery, bacon, pork, and potatoes. It’s both thick and creamy. Manhattan chowder is famously known for its bright red color, and is made from tomatoes and tomato paste, while featuring clams, bacon, vegetables, and potatoes. It’s tomatoey, brothy, and clear.
Midgley’s Public House serves their New England Clam Chowder daily. Try it in a bread bowl with oyster crackers, and you’ll be sure to understand why it came in first place at the festival. Their Manhattan chowder is served on specific days only, but it will be on the menu every day for the month of June.
