A
O
Q
•
U
J
O
•
S
• W
A
N
i N
M
A
N
March 2012 Publisher Roger Coover Publications Director Deitra R. Kenoly Editor Karen Bakhtegan Contributing Writers Charleen Earley Katie Donahue Jennifer Siders Susan Spracher Angela London Glenda Glass Contributing PhotographerS Lindsay Ortez Sheridan Blackard FASHION Contributor Zabeen Ismail Graphic Designers Jason Ente Dan Loeffelbein Cover photo by Linsday Ortez
Like us on Facebook
It’s Easy Being Green in San Joaquin!! Karen Bakhtegan Editor
S
pring is in the air and Saint Patrick’s Day and the Asparagus Festival are just
around the corner, so there is no better time to publish our “Green” edition of San Joaquin Woman Magazine. Living an eco-friendly life can be challenging at times, so we have included some valuable information within our pages. Jennifer Siders tells you how to have an “Edible Adventure” with your family in your own backyard, while St Joseph’s Medical Center’s Glenda Glass will help you seek and find plants and even weeds that pack a “healing punch.” You will learn how to purchase Earth-loving appliances and determine if those organic products you are purchasing promise what they preach. Everyone in San Joaquin County (and beyond) looks forward to the Annual Asparagus Festival, not to mention the beloved deep-fried asparagus for which no line, regardless of how long, will deter us from savoring! But have you ever wondered
Facebook.com/RecordSpecialtyPublications San Joaquin Woman magazine is published six times a year by The Record, 530 E. Market Street, Stockton, CA 95202. All information written for publication in San Joaquin Woman magazine is believed to be accurate. Readers must assume all responsibility for their own actions based on this information. Occasionally a product or company may be named in an article, but does not constitute an endorsement of said product. San Joaquin Woman magazine assumes no responsibility for claims made by advertisers. Photos and content become the sole property of San Joaquin Woman magazine and may be used, published or edited without limit or obligation to the author. Copyright 2012. All rights reserved. Reproduction is prohibited without the permission of the publisher. For more information, go to sanjoaquinwoman.com.
To advertise in San Joaquin Woman magazine, call (209) 546-8200
who the mastermind behind our area’s biggest event is? Meet the woman behind the festivities, our current cover girl, Kate Post! In addition to all that is green in San Joaquin, we will give you a peek into a healthy boutique, show you the hottest spring fashion trend, and escape back to the gold rush era with a visit to Old Sacramento. Enjoy this edition with a cup of herbal tea, and as always, tell us what you think and what you would like to see in future editions of the magazine.
Email us at sjwoman@recordnet.com and don’t forget to visit us on our facebook page!
CONTENTS
The Green Edition Feature Story 8 Kate Post "The Woman Behind the Festivities" Fashion 12 Trend Alert: Color Blocking Beauty 14 What's In Your Personal Care Products? 209 Mom 16 The Backyard Banquet - Edible Plants Career 18 Walking A Mile Agriculture Pest Control Specialist - Dawn Brunmeier Tot Culture 20 Eco babies
A
O
Getaways 22 Old Sacramento
Q
•
U
J
O
•
S
• W
A
N
i N
Food 24 Asparagus Pizza 30 Grilled Shrimp Sandwich Body, Mind & Spirit 26 Growing Medicinal Herbs Home Life 32 Green-ergy
Energy efficient Appliances
35 Horoscopes Peek-a-Boutique 36 Green's Nutrition
M
A
N
FEATURE
KATE POST The woman behind San Joaquin County’s biggest events
By Charleen Earley PHOTOS BY LINSDAY ORTEZ
I
t’s ironic that one of the original creators of
the Asparagus Festival is, in a lot of ways, just like the amazing vegetable itself – steadfast, healthy, a flowering perennial and cousins to the garlic and onion, which means she’s not only flavorful, but has many layers. Meet Kate Post, whose mother is the only one who calls her Kathy (remember that). She’s Executive Director of the Stockton Asparagus Festival, mother of Rob, age 21, and most recently, Director of Marketing for the San Joaquin County Fair. Her humble beginning is what shaped her into the successful woman she is today. However, her mother, Betty Lavine Dickson, will not take an ounce of credit. “My mom says I just came out like that,” said Post, 58, of Stockton, about her ambitious path in life. “If you’re happy in what you’re doing and so empowered in life, that’s the attraction, really.” Born in Illinois and raised in Cedar Rapids, Iowa, Post said her lackluster childhood was filled with struggles. Her father deserted the family when she was five years old, leaving her mother the daunting task of singlehandedly raising three young girls on meager wages as a telephone operator, and at times, playing the piano at the Roosevelt Hotel. “I grew up never having a birthday party or slumber party,” recalled Post. “I just dreamed
8
S a n J o aqu i n Wo m an
MARCH 2012
of being normal like my girlfriends who were well-off and didn’t appreciate what they had.” At age 10, Post took over the role of caretaker of her younger sisters; something she feels fueled her authoritative side – but let’s call what it really is… her influential side. “I have oldest-child syndrome,” laughed Post, who was active in basketball and an avid singer in high school. “I love to be the boss, and take over responsibility.” Winning a national scholarship from
Seventeen magazine also spurred Post in the direction of taking control of her own destiny – allowing her to move out at age 17, and put herself through school. “I designed a set of China cosmetics, and produced and commentated on a fashion show. I ended up with a scholarship with a family in California,” said Post. Meeting the right people at the right time, coupled with the right amount of determination and education, Post’s first employer in Stockton was Fritz Grupe. Since then, her resume boasts employment with A.G. Spanos Companies, Executive Director of the Stockton San Joaquin Convention and Visitors Bureau, and cofounder/Vice President of GAMUT Promotions and Advertising. “I’ve had great jobs and great careers,” said Post, a 35-year Stockton resident. She counts her management years in 1976 at the Marina Yacht and Tennis Club as one of her favorite places to work. “I met a lot of people and played a lot of tennis.”
2012 ASPARAGUS FESTIVAL
SAN JOAQUIN COUNTY FAIR
ago alongside movers and shakers Joe Travale,
April 27th – 29th
September 20th – 30th
Executive Director of the Stockton Convention
For more information visit:
For more information visit:
and Visitors Bureau, and Bob Eberhardt of Bank
www.asparagusfest.com
www.sanjoaquinfair.com
Creating the Asparagus Festival 27 years
of Stockton, was a natural progression for her.
Sa n Joa q ui n Wo m an
9
FEATURE “Our three goals were to promote tourism,
“The humbling part is when you see all
“We’re gonna glam it up and beautify it,
develop a positive image for Stockton and
your plans take place. It’s a personal pride to
and make it a year-round facility,” said Post.
San Joaquin County, and raise money for
see these people – who are like your family
“It’s on 227 acres and is 150 years old – one
local charities,” said Post. “We also wanted
– do this event. That is the joy,” said Post,
to emulate Gilroy’s Garlic Festival, and threw
who gives special kudos to her assistants Nick
out some veggie ideas. We thought tomatoes,
Elliott and Kathy Croci, and vendor coordinator
onions, and then someone said, ‘asparagus.’
extraordinaire Suzi DeSilva.
That was it!” The first year, through Executive Director of the California Asparagus Commission, Bill
of the oldest fairs in the state. Last year we had no incidents, and no crime.” Post gives advice to the women around her.
Post said one of the funniest questions
“Don’t limit yourself, break through
they get at their office is, “how do you spell
stereotypes,” said Post, whose favorite book
‘asparagus?’”
is The Seven Decisions, by Andy Andrews. “Be
DePaoli, 1,000 pounds of asparagus were
Keeping things exciting, Post said this year
authoritative in your position, and don’t take a
donated to the festival. Roughly 20,000 people
they’re featuring a Chef of the Fest competition,
backseat. I don’t wait for someone to give me
attended over the two-day event.
spearheaded by Mark Berkner of San Joaquin
Today, Post said the festival, now three days, sees 103,000 guests. It’s run by 60
Delta College, and a nine-foot strolling chef from the Fabulous Fat Brothers.
permission – it’s how the festival was created.” Her advice to festival-goers is twofold. “First of all, to eat the best asparagus in
community chairs with 550 volunteers. 40,000
A facelift at the San Joaquin County
pounds of asparagus (now purchased, not
Fair is also on Post’s agenda, with muralist
the world, grown right here in the Stockton
donated) and 42 fryers are in use, and last year
Mike Kohler painting murals on the sides of
Delta Region,” she said. “And to help raise
they went through 600 kegs of beer – burp.
buildings.
money for over 129 local non-profits.”
S a n J o aqu i n Wo m an
E U TR RS O L CO
Enzo Angiolino color-blocked patent Available at Marshall’s
d ’s hottest tren 2 1 0 spring 2 is g in IS M A IL k c lo BY ZABEEN Color b
Nine West peep toe Available at Marshall’s
Twilight by I.N.C Available at Macy’s Ella Moss color-block top Available at Neiman Marcus
MARCH 2012
Liz Claiborne blocked flat Available at Marshall’s
Bejeweled Color Block bangles Available at Macy’s
Carolina Herrera Color-blocked Waist Dress Available at Neiman Marcus Resort by Brian Atwood Available at www.brianatwood.com
Nine West Clutch in Orange or Teal Available at Dillard’s
BEAUTY
What’s in Your Personal Care Products?
I
t’s 8 a.m. on a Monday. You’ve brushed your teeth,
More and more consumers are turning to products
washed your hair, put on moisturizer, and applied your
labeled “organic” or “natural” in the hope of avoiding
makeup. How many chemicals have you come into
contact with toxic chemicals. However, there are no legal
contact with already? The labels on the products we use
standards for organic personal products in the U.S., so
everyday often contain long lists of unpronounceable
companies are free to deem their products “natural” as
ingredients. The Campaign for Safe Cosmetics has
a marketing tactic. That may soon change. In June 2011,
compiled an extensive list of ingredients commonly
The Safe Cosmetics Act of 2011 was introduced in the
found in personal care products and their possible effects
U.S. House of Representatives. This legislation would
on their website, www.safecosmetics.org. The following
require companies to list all ingredients in their products
are just a few:
on the label and on their websites. Furthermore, the
By Katie Donahue
Fragrance: This ingredient is considered a “trade
most dangerous ingredients linked to conditions like
secret,” which means that companies don’t have to list
cancer, birth defects, and developmental issues would
the chemicals that comprise the fragrance on the label.
be phased out. While it has not yet been passed, it is the
So while your favorite lotion may smell like strawberries
first piece of legislation that would change the way the
and make your legs feel silky smooth, you have no way
U.S. monitors cosmetics since 1938. Under the current
of knowing what really gives it that sweet scent – or
law, the FDA does not have the power to issue recalls
what chemicals that smell is covering up.
in the cosmetic industry, or even require that companies
Formaldehyde: This has been found in some
determine the safety of their products.
nail polishes, hair gels, and other personal products. It
You can see how the products in your beauty arsenal
has recently been scrutinized for its use in some hair-
fare on the Environmental Working Group’s Skin Deep
straightening treatments. According to the Campaign
Cosmetics Database, www.ewg.org. Here is a list of
for Safe Cosmetics, it is considered a known human
some personal products that are rated on the lower-risk
carcinogen by the U.S. Department of Health and
end of the safety spectrum in this database.
Human Services. If the word “formaldehyde” is nowhere to be found on your product label, you’re not out of the woods – the product may
still
contain
formaldehyde-releasing
preservatives. Parabens: These preservatives are found in products that have a large water component, like some shampoos and conditioners. Parabens mimic estrogen and are known to disrupt hormone function.
14
S a n J o aqu i n Wo m an
Tom’s of Maine Fluoride-Free and Antiplaque Toothpaste, Spearmint
MARCH 2012
Coastal Classic Creations Refreshing Mist Loose Powder – This California-based cosmetics company features makeup, skin care, and fragrances that are free of parabens, formaldehyde, and other chemicals.
Aubrey Organics Natural Sun Green Tea Sunscreen, SPF 30+ – This vegan sunscreen contains zinc oxide and titanium oxide to provide UVA/UVB protection, organic Matcha green tea, and organic jojoba and sunflower oils to moisturize your skin.
Ecco Bella Flower Color Natural Mascara – This mascara is made without lacquer, shellac, or alcohol. It’s gluten-free, vegan, and fragrance-free.
Dr. Bronner’s Magic Organic Citrus Hair Rinse – Contains organic lemon juice, organic coconut, organic Shikakai powder (commonly used in India for shiny hair), and is certified organic by the USDA.
Crystal Body Deodorant Roll On – These deodorants are free of aluminum chlorohydrate, parabens, phthalates, and alcohol.
Sa n Joa q ui n Wo m an
15
209 M O M
Edible
Adventures Exploring nature with your tastebuds
By Jennifer Torres Photos courtesy Holly A. Heyser
F
or Hank Shaw, gathering food from what grows wild all around,
was a part of earliest childhood. “Blueberries, rosehips … There’s a certain set of things that were a part of my family’s traditions,” says Shaw, a former political reporter for The Record newspaper and author of Hunt, Gather, Cook: Finding
the Forgotten Feast (Rodale, 2011). “My mom would send us out with a basket to collect blueberries.” Did she know he was eating as much as he was dropping in the
16
S a n J o aqu i n Wo m an
MARCH 2012
basket? Of course. Could she have just gone
see will keep you out there,” Shaw says.
children will be learning where and how those
to the grocery store? Sure. But the experience
If your family is new to foraging, he advises,
berries grow. What other types of plants grow
of picking wild blueberries fed an instinctive
begin with what’s familiar. Perhaps you have
near berries? What other types of animals are
curiosity and fueled an enduring interest in the
memories of collecting kelp or mushrooms
out looking for berries too?
natural environment.
with your parents or grandparents. Start there.
“You come away with an understanding of
“Everything is easier to identify if you were
the interconnectedness of nature,” Shaw says.
“There is no better way to introduce children to nature,” says Shaw, “than to make
brought up doing it.”
But keep in mind that, while the food
If not, berries make a good introduction
is wild, rules still apply: Don’t trespass and
Foraging – “hunting for things that don’t
to foraged food, especially for kids: “I started
don’t forage anywhere that’s designated a
run away”– he says, offers a deeply engaging
picking berries as a toddler, and have never
“preserve.” Wherever you go, be aware of
way to explore climates and seasons,
stopped,” Shaw writes. “For the most part,
your surroundings: When you’re in the wild,
ecosystems and habitats. And it’s likely you
berries are easy to identify, sweet, and need no
be prepared to come in contact with irritant
don’t have to stray too far from home to do
cooking or processing to eat. If you’ve eaten a
plants, such as poison oak, or dangerous
it. All around us, says Shaw, are edible things
domestic blackberry, raspberry, strawberry or
animals, such as rattlesnakes. If you’re unsure
that grow wild and often unnoticed: From
blueberry, you can easily identify their wild
about a plant’s identity, consult a guidebook
dandelion greens (are there some in your
cousins in the field.”
or some other resource to make sure it’s safe
it a picnic.”
HANK SHAW
Hunt, Gather, Cook: Finding the Forgotten Feast (Rodale, 2011)
backyard right now?) to clams, to currants.
Especially during the summer months,
before eating. And avoid foraging within
The trick is in training your eye to find them,
they’re easy to find on many hiking paths –
100 feet of a road – plants there have been
and being open to the adventure.
even in and around San Joaquin County. While
exposed to harmful pollutants.
“Once you’re out there, the things that you
they’re on a treasure hunt for wild berries, your
Sa n Joa q ui n Wo m an
17
C A REER – WA L K IN G A MIL E IN HER SH O ES
By CHARLEEN EARLEY PHOTOS BY LINDSAY ORTEZ PHOTOGRAPHY
KEEPING PLANTS HAPPY ONE ACRE AT A TIME
H
er friends call her “the bug lady,” but
after following her around on her job walking through farm fields, I have renamed her ‘the plant whisperer.’ Born in Lodi and raised in Stockton, we could also call her homegrown; Dawn Brunmeier is a certified independent Pest Control Advisor (PCA) for farms in Walnut Grove, Lodi, Holt, Tracy, Ripon and Riverbank. Her company is called San Joaquin Valley Crop Management & Research, Inc. and she’s basically a farmer’s and plants’ best friend, since she identifies crops’ predators and decides on the best way to eradicate them – hence, the plant whisperer. Her day usually begins at the crack of dawn, when Brunmeier hops in her big white Ford – literally one knee at a time, since she’s only 5'2" (she keeps promising herself to buy a running board step rail) – with her more-thaneager assistant Beatrice, a one-and-a-halfyear-old Pointer puppy. “I love my job because it’s not only technical, but it’s physical too. I do lots of walking, jumping in ditches to get into the fields, ride a quad, and do some orchard work like pruning. There’s a lot of variety to my job. I do entomology work; I have to know the biology of weeds and insects,” said Brunmeier, who earned her BS at California State University, Fresno, and her MS from the University of California, Davis.
18
S a n J o aqu i n Wo m an
MARCH 2012
sometimes be very costly remedies.
As an independent advisor to the farms –
squatted down to get a closer look at the
and a young one at that, since she’s only 34
young sprouts, and searched for insects, weeds
“Bad decisions cost money,” said Brunmeier,
– she’s able to provide services for a cost to
and plant disease. It felt like playing the game “I
who earned her AA degree in General Education
the grower per acre, through bulk bidding and
Spy,” and I started to get good at it.
at San Joaquin Delta College. “You are dealing
pricing. Of course that means she carries her
“Here are some frost bands on the tillers,”
with the rancher’s bottom line, which is money.”
own liability, but she said growers are able to
she told me as she pointed to white rings around
So far, in over seven years, consulting over
get more personal attention from her.
the plant stems. “It shows the frosts we’ve had
13,000 acres of tomatoes, asparagus, walnuts,
so far. Wheat can grow through frost.”
alfalfa, cherries, wheat, corn, oats, cabbage
She’s one of five independent advisors in the San Joaquin area, against the backdrop of 3,000 independent advisors statewide. Before
This information gave me a newfound
and dry beans – she hasn’t made a bad recommendation yet.
respect for wheat.
this job, she was a nutrient management
Her job doesn’t end with just visual tours.
She said her job is a great fit for women.
planner for dairy farms.
“I’m also looking at crop health and
“Working as a Pest Control Advisor is
One of the perks with self-employment
fertilizer deficiencies, and I document all my
a great way for women to be involved in
is her ability to create her own hours, which
findings,” said Brunmeier, who is a Certified
agriculture, because it doesn’t require the heavy
vary depending on time of year and weather
Crop Advisor as well. “I keep a journal for each
labor and mechanical skills that are necessary
conditions. Typically, she pulls 20 to 30 hours a
ranch.”
in many areas of agriculture,” said Brunmeier.
week during the winter, and between 60 to 70 hours a week from spring to October. We walked through rows of wheat fields,
her
“But you can still make important contributions
prescription on which pest control to use, she
by using your technical skills, and spending time
has to make sure she’s spot-on with what can
in the fields looking at the various crops.”
When
she
gives
farm
owners
209 M OM S
tot culture
Green
Bambinos! Raising Baby Green by Dr. Alan Greene, M.D. Raising Baby Green is the “Earth-Friendly Guide to Pregnancy, Childbirth and Baby Care.” It’s a great resource for any parent who wants to create a healthy and eco-friendly environment for their baby, with everything from product recommendations to lifestyle choices. Available at Barnes and Noble and Amazon.com
Toadstool Rattles Who says that toadstools can only be red? This set of three Toadstool rattles from Yellow Label Kids comes in red, orange and green. Made with organic bamboo yarn. Available at www.yellowlabelkids.com
20
S a n J o aqu i n Wo m an
MARCH 2012
g diapers Adorable eco-friendly diapers. Biodegradable, flushable, compostable, disposable diapers. Happy baby. Happy planet. Available at Babies r US
Method Baby Babies have lots of parts. To keep them squeaky clean, method created a hair and body wash that’s squeaky green. Natural ingredients like rice milk and mallow gently cleanse delicate skin and keep your little one soft and cuddly. And the packaging is recyclable! Available at Target
The Natursutten Orthodontic Pacificer This pacifier is the only natural rubber pacifier. It’s made of 100% sustainable, natural rubber from the tree Hevea Brasiliensi. It is BPA, Phthalate, PVC, and artificial coloring-free. Available at Sears
Sa n Joa q ui n Wo m an
21
G E TAWAYS
Historic Old Sacramento
PHOTOS BY SHERIDAN BLACKARD
W
ith the economy still forcing many
families to forgo expensive vacations, weekend day trips offer an affordable alternative. They provide an opportunity to get away and enjoy some quality family time without breaking the bank. Old Sacramento is an ideal day trip that mixes fun with education for the whole family. Historic Old Sacramento dates back to 1848, when the discovery of gold attracted prospectors and entrepreneurs in search of adventure and riches on the riverfront. Today, the area’s history is a rich backdrop for exploring all that Old Sacramento has to offer, from dining and shopping to entertainment and culture. Encompassing 28 accessible acres and home to 53 historic buildings, Old Sacramento is the perfect place to explore hidden alleyway gems and underground secrets. The unique National Historic Landmark District and State Historic Park is located along the beautiful Sacramento River. Bustling with activity, the district is alive with shopping, dining, entertainment, historical attractions and world-renowned museums set within the time of the California Gold Rush and the Transcontinental Railroad.
22
S a n J o aqu i n Wo m an
photos by sheridan Blackard
MARCH 2012
For more information visit: http://oldsacramento.com and be sure to get details on their 16th Annual Saint Patrick’s Day Parade happening on Saturday, March 17, 2012.
Sa n Joa q ui n Wo m an
23
FO O D
California ASPARAGUS PIZZA Fresh California asparagus spears bring an extraordinary touch of style to the humble pizza. This tasty, colorful version appeals to vegetarians and omnivores alike!
TWELVE-INCH PIZZA, 8 SLICES 1 unbaked 12-inch pizza dough shell 4 ounces (²/³ cup) red bell pepper, cut into ½-inch squares 2 ounces (½ cup) onion, chopped 4 ounces (½ cup) chopped Calamata olives 12 ounces standard fresh California asparagus, blanched 3 ounces (¾ cup) mozzarella, shredded 3 ounces (¾ cup) feta, crumbled
METHOD On dough shell, layer in order: red bell pepper, onion, and olives. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over other vegetables. Evenly sprinkle with cheeses. Bake at 500° F until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges. Nutrients per serving (196.7g): Calories 321, Protein 17.2g, Fat 14.1g, Carbohydrates 32.6g, Cholesterol 15.2, Fiber 3.2g, Sodium 983 mg.
For more background information and recipes, visit www.calasparagus.com California Asparagus Commission 1432 McCabe Cove, El Centro, CA 92243 Tele/Fax: 760-356-4906 24
S a n J o aqu i n Wo m an
2 0 9 M OM
BACKYARD HERBALISM– ENJOYING THE WEEDS By Glenda Glass
S
pring is the ideal time to venture into your back yard to see
and admire the new, lush growth. Unless you’ve been dosing your personal patch of land with weed killers, in addition to the plants you’ve cultivated, there are lots of volunteers of all sorts. Those “weeds” are actually often nutritional powerhouses and green friends that pack a healing punch. And, the price is right! Of course, before using any plant, especially internally, be sure of your identification and the accuracy of your information. One of my very favorite wild plants is Plantain—not the banana but the little green rosettes probably growing in your lawn. I like to call it the “first aid kit in a leaf.” It is the best remedy ever for insect stings and spider bites. If the leaf is clean, simply chew it up and hold it on the sting. It will burn a bit at first, then you will notice that the pain soon begins to fade. The same treatment is also good for splinters and small infections, holding the leaf wad in place with a bit of plastic wrap and tape. The leaves are astringent, antiseptic, and help healing. In addition, the young greens are good cooked, and are very high in minerals. Who doesn’t know Dandelion? It grows everywhere, and the whole plant is useful. First, the young greens are edible and full of nutrition. They are a little bitter, which stimulates digestion. Interestingly, the leaves are a mild diuretic, but they are so high in minerals that they replace what is being washed out. The roots are a mild liver and digestive tonic, the bitter flavor stimulating bile flow and aiding digestion. Their inulin helps to feed your gut flora, as well as stabilize blood sugar. The flowers can be used for the famous Dandelion Wine and can also be pickled and used like capers. The seed heads, of course, are fun to blow on and see the tiny parachutes fly.
26
S a n J o aqu i n Wo m an
MARCH 2012
Miner’s Lettuce is a true California native
hibiscus is a mallow and marshmallows were
beautifully yellow every year. It too is an
with a very unique appearance, impossible
originally made from the roots of a relative to
excellent spring green, more spicy than some
to mistake for anything else. It is a delicious
our garden mallow. It is a moistener and a bit
of the others.
spring green, great in salads.
Be careful
slimy, soothing both inside and out. You can
antioxidant and is used as a food preservative.
though – eat too much and it will help you
use the fresh or moistened dry plant, especially
They can add heat to your meal, and of course
“go.”
the root, on irritated skin. The tea brewed
you can make home-made mustard from the
Chickweed is another delicious salad
from the roots eases sore throats. Add a bit of
commercial seed.
green, very nutritious, high in vitamins and
real (not the candy) Licorice root to the tea and
Finally, since this is still cold and flu
minerals. When used as a poultice like we did
it works even better, helping to moisten the
season, I have a recipe to share. Elderberry
with Plantain, it is very soothing and cooling
whole body. Dry Hibiscus flowers, available
syrup can help stop a cold in its earliest
and aids healing. It also works well for bites
locally especially in Hispanic grocery stores,
stages, and make the established cold not
and stings if Plantain is not available. Its tiny
make a lovely purple slightly tart summer tea.
stick around quite so long. It is widely used
star-like flowers are the very essence of spring.
Just put some in a jar of water and leave it
in Europe. Both Elderberries and Elderflowers
outside in the hot summer sun for a while.
are available in the bulk herb section of our
Mallow is appearing now, and will grow all summer. It is a member of a big family –
Wild
Mustard
paints
our
orchards
Mustard seed is a strong
local health food stores.
I urge you to take advantage of
4-5 cups dry Elderberries
½ cup dry Elderflowers
the beautiful spring weather and
¼ oz grated Ginger
½ tsp whole cloves
investigate some of these wonderful
1 stick cinnamon
1 pinch Anise seeds
plants that are free for the taking. Your
Honey Lemon Juice Brandy 1. Add dry Elderberries to ½ gallon boiling water, cover and turn off heat, let soak overnight. 2. The next day, simmer about 30 minutes, blend with a hand blender, press out juice from pulp.
body and spirit will celebrate the arrival of new life that is happening now! Glenda Glass is a Clinical Herbalist as well as Clinical Microbiologist, CLS, at St. Joseph’s Medical Center. She also teaches classes through St. Joseph’s
3. Add ginger, cloves, cinnamon, and anise, simmer uncovered until the volume reduces by half.
Community Health Education. The
Turn off heat, add the elderflowers, cover, and let steep 30 minutes. Strain.
next class, “Eating & Living the Way
4. Measure juice volume. Add ¼ to ½ part honey to 1 part juice. Taste, add more honey
We’re Designed To” will be held on
if desired. Can add ¼ cup lemon juice per cup elderberry juice if desired.
April 25 at 6 p.m. in the St. Joseph’s
5. Cool, bottle. Preserve with 1 TBS brandy to 1 cup juice. Store refrigerated. Take as desired,
Medical Center Auditorium. For more
a few spoonfuls a day, more if exposed to a virus.w
information, visit www.StJosephsCares. org/Classes_And_Events.
Sa n Joa q ui n Wo m an
27
B OOK REV IEW
Reviewed by Susan Michener Spracher
A
Discovery of Witches is engaging from
its very first pages as creatures and magic congregate in the staid setting of Oxford’s Bodleian
Library. While
conducting
research, historical scholar Diana Bishop requests many manuscripts, including an ancient alchemical book titled
Ashmole 782. As she examines the contents of the book, the text reveals itself as magical. Diana is uniquely qualified to recognize that fact because she herself is a witch. She is quick to return the book to the stacks because she renounced her affiliation with witchcraft long ago. Not an easy task, as Diana is descended from a long line of distinguished and powerful witches.
A Discovery of Witches By Deborah Harkness
28
S a n J o aqu i n Wo m an
MARCH 2012
Unwittingly, the opening of the
are known as rock stars and serial killers.” Their
prevent an imminent war of creatures that will
bewitched book sets off the curiosity
common goal is to know how Diana was able to
also affect humankind.
of other supernatural beings, who in
access the elusive Ashmole 782, as it contains
A Discovery of Witches’ storyline is rich
the story coexist among humans, and
information that they want. Their pursuit of her
in imagination, intelligence and historical
puts in motion a series of events that
makes Matthew her protector, although at first
references dating back 1,500 years. Rarely
mean Diana’s life will never be the same.
she rebuffs him as she is as strong-willed and
does a book come along that captures so many
When Diana returns to the library
independent as he is. While trying to unravel
elements readers are interested in: romance,
she finds herself in close contact with a
the mystery of the manuscript and stay one step
history, suspense, magic, supernatural beings.
vampire, Matthew Clairmont. Although he is
ahead of those in pursuit of them, Diana and
This is such a book.
centuries old, Matthew is at Oxford working
Matthew begin to fall in love. The story takes
Now available in paperback, A Discovery
as an eminent geneticist. Diana soon discovers
them from Oxford to Matthew’s family home in
of Witches is book one of the All Souls Trilogy.
that she is surrounded by many otherworldly
France, and ultimately to Diana’s home in the
Book two, Shadow of Night, is set to be released
creatures including daemons described as
eastern United States. It’s there that Diana must
in July. Warner Brothers has acquired the screen
“being creative, artistic creatures who walk a
come to embrace her inheritance of magical
rights to A Discovery of Witches and its now
tightrope between madness and genius. They
power to defend her love of Matthew, and
developing it into a movie.
FO O D
GRILLED SHRIMP AND CALIFORNIA AVOCADO OPEN-FACED SANDWICH Recipe and photo courtesy chefs Mike Fagnoni and Molly Hawks for the California Avocado Commission
Preparation Time: 15 min Cook Time: 15 min Total Time: 30 min Serves: 4 Ingredients 12 large shrimp (approximately 3/4 lbs.), cleaned and deveined 3 tbsp. Spicy Marinade (see make-ahead recipe below) 4 slices crusty whole wheat bread, 1/2” thick 2 tbsp. olive oil 1 clove garlic, peeled 2 ripe fresh California avocados, peeled, seeded and diced 2 cup loosely packed arugula leaves, cleaned ½ cup Heirloom Tomato Vinaigrette (see make-ahead recipe below) Salt, to taste Black pepper, to taste
Heirloom Tomato Vinaigrette 2 heirloom tomatoes ⅜ cup extra virgin olive oil Salt, to taste Black pepper, to taste 1 tbsp. Dijon mustard 2 tbsp. sweetened rice wine vinegar 3 tbsp. slivered scallions, bias cut 1 tbsp. cilantro, finely chopped
Spicy Marinade ¼ cup extra virgin olive oil 2 cloves garlic, finely minced 2 tsp. paprika ½ tsp. cayenne pepper 1 tsp. dried oregano, crumbled 1 tsp. dried thyme ½ tsp. salt ¼ tsp. black pepper
30
S a n J o aqu i n Wo m an
Instructions Place the shrimp in a bowl and coat with the marinade. While the shrimp are marinating, preheat your grill. Using a pastry brush, lightly brush each slice of bread with olive oil. Place the bread on the grill just long enough to lightly toast the bread. Remove the bread from the grill. While the bread is hot, rub one side of each slice of bread with the garlic clove. Set bread aside. Place the marinated shrimp on the grill and turn periodically. Once cooked through, cut each shrimp into thirds on the bias and transfer to a mixing bowl. Add the avocado and arugula leaves and toss with the Heirloom Tomato Vinaigrette. Season to taste with salt and pepper. To assemble sandwiches, place the grilled bread slices on a platter and top each slice of bread with the grilled shrimp and avocado mixture. Pour any remaining Heirloom Tomato Vinaigrette over the sandwiches. Spicy Marinade Yields Âź cup Gently heat the olive oil in a small sautĂŠ pan over medium-low heat. Add the garlic and stir to coat with the olive oil. Add the remaining ingredients and stir to combine. Remove from heat and set aside to cool. Heirloom Tomato Vinaigrette Preheat oven to 500ÂşF. Cut the tomatoes in half and coat with one-third of the olive oil. Line a cookie sheet with parchment paper and place the tomatoes on the parchment paper, cut side up. Sprinkle the tomatoes with salt and black pepper, to taste. Place the tomatoes in the oven and cook until the tomatoes soften and begin to char, approximately ten minutes. Remove the tomatoes from the oven and cool to room temperature. Once cooled, transfer the tomatoes to the bowl of a food processor. Add the mustard and vinegar. With the food processor running, emulsify the ingredients and gently stream in the remaining olive oil. Transfer the vinaigrette to a bowl and season to taste with salt and pepper. Stir in the slivered scallions and cilantro.
home life
Green-ergy Photo courtesy Kitchenaid
A
By Angela London
ppliances consume about 20
percent of your household’s energy, with refrigerators and clothes dryers using the most. When shopping for new appliances,
How to shop for the most energy-efficient appliances for your home
you should not only look for the best features and prices, but also the operating cost and energy efficiency ratings. Replacing a refrigerator more than 12 years old with a new model will save up to $100 in annual electricity bills. Switching to an energyefficient clothes washer could save up to $1000 over the washer’s life span.
32
S a n J o aqu i n Wo m an
MARCH 2012
Appliances with the Energy Star label
Gas dryers cost more to buy than electric
spacious interiors, adjustable door storage,
from the U.S. Department of Energy and U.S.
models, but are less expensive to operate. Some
full-width freezer compartments, and larger
Environmental Protection Agency exceed
models use dual-temperature heating elements,
crisper drawers.
federal efficiency standards by 13-20 percent
while others may have energy-efficient features
and as much as 110 percent for some models.
such as moisture sensors and timers.
Electric ranges are less expensive than gas ranges, and are available with standard coil
The label is only given to products that have
Don’t buy a refrigerator larger than your
burners or smooth-top ceramic glass cooktops
been rated high-performance with reduced
family needs. Appliance salespeople often
with electric elements sealed beneath. The
operating costs. Before you begin shopping for
recommend 10 cubic feet of food storage for
smooth-top range is easier to clean, and offers
appliances, measure the space that you have
a family of two, and adding an extra cubic foot
more advanced radiant elements for heating
available, taking care to leave a little extra
for each additional person.
foods quickly and evenly. Many ranges offer
The freezer should be 40 to 50 percent as
programmable timers and delay and time-bake
large as the food storage section. A family of
cycles, making it easy for families to multitask
When you are shopping for washers, keep
four should choose a model between 16.5 and
while they cook meals. Some models also
in mind that top-loading models are usually less
17.5 cubic feet, while a larger family might
include safety features such as an oven control
expensive to buy than front-loading machines,
need 20 cubic feet. (Your family’s food storage
lockout, hot surface indicator lights, and 12-
but may cost more to run since they use more
needs may require that you need a larger
hour automatic shut off. Convection ovens
water and electricity. Washers increase in price
model). Refrigerators with the freezer on top
bake 30 percent faster than conventional
based on the number of cycles, temperature
are the most common type, offering a wider
ovens, since a fan in the rear of the oven
choices, spin speeds, and fabric care extras.
selection of styles. Many new styles offer more
cavity circulates heated air over, under and
space for moving the appliance in and out, and taking into account space for opening doors.
HOM E LIFE around foods to cook them quickly. A few
A recent study by the U.S. Department of
a 38-percent reduction in water consumption
range models also offer warming drawers to
Energy showed that consumers could save
and a 37-percent reduction in electricity.
keep cooked foods table-ready with warm,
money and help their communities save
Results of the study show that a typical family
circulated air.
energy by switching to water- and energy-
with a home more than 10 years old could
feature
efficient appliances. When consumers in the
save $200 per year in electricity and water bills
improved sound insulation, smart loading
study switched to a front-loading washer, a
and 18,600 gallons of water by switching to
designs and soil-removing technology that
water- and energy-efficient dishwasher and
energy- and water-efficient appliances.
virtually eliminates the need for pre-rinsing.
an energy-efficient clothes dryer, they attained
Newer
dishwasher
models
Photo courtesy WHIRLPool
34
S a n J o aqu i n Wo m an
MAR CH HO RO SC O P ES
MARCH 2012
BY Elizabeth Phelps
ARIES (March 21-April 19):
CANCER (June 21-July 22):
LIBRA (Sept. 23-Oct. 22):
CAPRICORN
Life experience will be a great
Accept the inevitable. You won’t
Avoid impulsive decisions. If
(Dec. 22-Jan. 19):
teacher.
your
be able to control others, but you
you feel uncertain, take a wait-
Personal investments will pay off.
encounters with others, and
can make decisions that will help
and-see approach. An associate
A chance to make a change may
strive to reach new goals that
build your confidence and your
is likely to make unexpected
tempt you, but stabilizing your
will ensure a better lifestyle and
status.
changes.
finances must take priority.
TAURUS (April 20-May 20):
LEO (July 23-Aug. 22):
SCORPIO (Oct. 23-Nov. 21):
AQUARIUS (Jan. 20-Feb. 18):
Interact, participate and, most
Hard work, strategic planning
Work on your partnerships with
Speak openly about your past,
of all, enjoy. Self-improvement
and greater interaction with like-
others. Whether it’s a business or
face your demons head-on and
projects will pay off. Expanding
minded people will be the keys
romantic relationship, nurturing
prepare to make changes that
your circle of friends will lead to
to happiness and professional
will be required. Positive action
will clear the way to a better and
new pastimes.
achievement.
will result in greater equality.
brighter future.
GEMINI (May 21-June 20):
VIRGO (Aug. 23-Sept. 22):
SAGITTARIUS
PISCES (Feb. 19-March 20):
Realizing what you can and
You can reach your personal
(Nov. 22-Dec. 21):
An honest assessment regarding
cannot achieve is vital if you want
goals with practical applications.
Stick close to home, and do
what you can offer will be key in
to advance. Stop wasting time on
Networking
in
everything in your power to make
getting what you want in return.
something or someone who will
interesting new friendships and
your surroundings more enjoyable
Let good negotiation be your
not help you reach your goals.
greater opportunity.
for you and the ones you love.
guide.
Learn
from
future.
will
result
Sa n Joa q ui n Wo m an
35
FEATURE
Owner Eunice Green and her staff pride themselves on providing quality products and personalized customer service.
Dian Jacobson, Eunice Green, Stayce Robinson
PHOTOS BY LINSDAY ORTEZ PHOTOGRAPHY
C
arrying only the highest-quality supplements,
bulk herbs, skin care and natural foods, Green’s Nutrition Center provides products and services to enhance health. Among the ample array of clean and healthy options, Green’s provides organic meats, organic dairy and cage-free eggs in addition to glutenfree and sugar-free products. Green’s supplements are the top of the line, well-researched and of the highest quality. Boasting the largest inventory of bulk herbs and spices in the Valley, Green’s carries medicinal herbs in both powders, cut and sifted, barks and roots, a wide variety of culinary herbs and spices, as well as some hard-to-find spices. Green’s promises these are “fresher than you will find in the little boxes in the grocery store, as well as being more cost-effective.” OWNER Eunice Green
36
S a n J o aqu i n Wo m an
Green’s Nutrition 1906 Pacific Ave “on the Miracle Mile” in Stockton • 209-464-5738 For more information on products and services, visit them at www.greensnutriton.com
Sa n Joa q ui n Wo m an
37
38
feb r u a r y 2 0 1 2