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November 2011 PUBLISHER Roger Coover PUBLICATIONS DIRECTOR Deitra R. Kenoly EDITOR Karen Bakhtegan CONTRIBUTING WRITERS Charleen Earley Mary Raffetto Kim Robinson Lanetta Hill, MD CONTRIBUTING PHOTOGRAPHER Lindsay Ortez GRAPHIC DESIGNERS Jason Ente Dan Loeffelbein COVER PHOTO BY Lindsay Ortez www.lindsayophotography.com
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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 2011. All rights reserved. Reproduction is prohibited without the permission of the publisher. For more information, go to sanjoaquinwoman.com.
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FEATURES
8 Making It Magical
HOLIDAY DÉCOR FOR HOME AND OFFICE
FOOD 14 A Stress-Free Holiday Meal 18 Holiday Treats
PEEK A BOUTIQUE
20 Baker’s Boutique
BODY, MIND & SPIRIT
24 Healthy Holiday Eating Tips 26 A Spoonful of Sugar
BY KIM ROBINSON
CAREERS 29 Walking A Mile in her Shoes
MIDWIFE ANGELICA SEPULVEDA
OUT AND ABOUT
31 Clements Ridge
209 MOMS
34 Tot Culture 36 Book 'Em and Hook 'Em
10 OF THE YEAR’S BEST CHILDRENS BOOKS
209 PETS
40 Here Comes Santa Paws 42 Chick Pics
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Holiday Decor…
FE AT URE
Magical Making it
BY MARY RAFFETTO
After many years of
professionally decorating
people’s homes and businesses for the holidays, I have some tips as well as shortcuts
to help you get inspired, create the look you’re
after and enjoy the process.
Choosing a theme can be really fun and the possibilities
are infinite: visions of sugarplums, enchanted forest, undersea magic, old-world toys, angels on high, manger scenes or any other motif can be dreamt up and carried out in absolutely any way that you see fit. Let your imagination run wild; it’s exciting to know that anything is possible!
8
S a n J o aqu i n Wo m an
NOVEMBER 2011
TO TREE OR NOT TO TREE…
The quickest way to streamline your effort and expense is to skip the tree. Yes, I said it. There are plenty of other ways to shout “Christmas!” from your snowy (or not-so-snowy) rooftop, without the actual tree. Rest assured, if you do not have the space or simply aren’t up to wrestling a towering tannenbaum, you can still make things very festive with all sorts of other décor. Using wreaths in windows or on doors, tabletop arrangements, garland, vases or bowls full of twinkling ornaments and more, you can “Christmas it up” like an elf on eggnog without looking like a Grinch for foregoing the fir.
GOOD TO GLOW…
To really amp up the ambience, some of the most useful and clever tools are the new, self-contained lights which come in many forms. From flameless candles to small LEDs, these versatile lights are perfect tucked into décor to create a magical glow, or used under glass plates when serving food. They are very affordable and are easily found at craft stores, often in the bridal section – some even have timers for added convenience. One of the other greatest inventions are the removable 3M hooks, which come in numerous sizes and won’t damage your walls as you deck them. They are also superb for securing garland to fireplace mantles, and so many other uses that once you have them around, you’ll wonder how you survived without them!
GO TOWARD THE LIGHT…
If you do opt for a tree, whether real or artificial, the dark, rich green usually requires lots of light to look its best. In other words, more is more. Use as many lights as you can without piggy-backing too many strands onto one another, which can cause them to dim. Generally speaking, silver and white decorations reflect more light than gold, and can make for a brighter finished look. Although gold is beautiful, it often results in a very dark tree, depending on the texture and lighting, so use sparingly. Before adding ornaments, consider a flowing swoosh of iridescent fabric or swathes of large-scale ribbon. This is one time when it pays not to try too hard. Just secure one end to the top, and then randomly let it flow through and around the tree, toward the floor, as if the wind blew it there. This method applies to mantelpieces and other décor as well, adding color, texture, and shimmer for a more ethereal result.
TIE ONE ON‌
Implementing branches of artificial greenery or flowers is an easy way to weave a consistent theme into your tree, wreath or mantle swag. Topping the tree can be a real opportunity for imagination and creativity as well. No need to settle for a traditional finish here; any collection of santas, snowmen, angels or toys can make a wonderful and unique display, either tucked in or tied together amongst the upper branches and accented with ribbons, berries or flowers. When it comes to ribbon used on gifts or in wreaths, you will achieve a more interesting, designer look by using two or even three types together instead of just one. Try combining a print with a sheer, or coordinate a wide ribbon with a narrower one, playing with the color combinations until you find what looks best. Allowing the ribbons to weave in and out of the greenery always looks more natural and creates better depth than just plunking them on top. Using wire-edged ribbon gives you more control and allows you to have fun with the ends by curling them around a pencil, or putting an accordion-fold onto them for a zig-zag look, which is especially nice on shinier ribbons.
NOVEMBER 2011
LET ‘EM PUSH YOUR BUTTONS!
Pay close attention to things like music and fragrance – anything which makes your heart soar – and then, listen closely here… do more of that! On the other hand, items which bring any sort of bad memory or unpleasantness must go; you deserve to be happy and that rule should be applied yearround! While we’re on the subject, let’s be honest, not all decorations age well. Be judicious about deciding what stays and especially liberal about what goes. In the end it will look better, and make cleanup much easier!
A WARM WELCOME…
Whether you are decorating for your own pleasure or for a business, remember that everything sends a message, both inside and out. Before people even approach your door, they are receiving that message, forming opinions, expectations and the all-important “first impression.” Most likely you want them to receive the message that they are welcome above all else, and can be comfortable doing whatever they came to do… socializing, shopping, dining, etc. Put yourself in their shoes and really “see” what they see to be certain that message is the one you intended. Whether you’re a do-it-yourselfer or an askfor-helper, put your heart into it, enjoy yourself, and have a magical holiday season!
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ONE GOURMET MEAL, ALL THE FIXIN’S, STRAIGHT FROM THE BOX A stress-free holiday meal? Can it be true?
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S a n J o aqu i n Wo m an
NOVEMBER 2011
A
s you plan your holiday gathering with family and friends, you’re recalling the wonderful experiences of previous years. But cooking the festive meal, which some consider the highlight of the celebration, may not be your fondest memory. Maybe spending a day in the kitchen is as stressful for you as a root canal. There is an alternative, and it’s not making a dinner reservation for 24. Instead, you can order a precooked dinner from your local supermarket. Imagine a roast turkey or baked ham. Mashed potatoes with gravy. Stuffing. Cranberry sauce. Sweet potatoes. Rolls. Dessert. All you have to do warm the courses before serving. You’ll have a traditional menu on the table in a fraction of the time it takes to make it from scratch. However, you may feel a twinge of guilt – aren’t you supposed to work your culinary magic? Maybe you’re like Missy Chase Lapine, who’s not comfortable unless she puts her own stamp on dinner. That’s why “it’s fantastic to add your personal touch,” says Lapine, author of “The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals” (Running Press, 2007). Decide what you want to leave to the supermarket’s culinary team and what you’d prefer to either prepare or embellish. For example, maybe you’d like to free yourself from babysitting a turkey for 6 hours. Many cooks consider the main
protein intimidating and time-consuming, says Lapine. Let a supermarket assume the turkey-roasting task while you exercise your ingenuity with the side dishes. “For some people it’s all about the bird. I think people need to be mindful of the things that come along the sides of the plate,” says Julie Jones, Ph.D., professor emeritus of foods and nutrition at St. Catherine University in St. Paul, Minn. If you’re only seeing white – stuffing, mashed potatoes, rolls – ask for colorful enhancements or add your own. Add the supermarket’s green beans, cranberry sauce, sweet potatoes and carrots to the order. Switch from white to wholewheat rolls if you have the choice. Always add your own fresh salad. It’s easy to do and will be a welcome addition for those who don’t want to fill up on starches. “Buy a bag salad; add feta cheese, spinach and walnuts for crunch,” says Dee Sandquist, a registered dietitian spokeswoman for the American Dietetic Association. Pick up raw prepared vegetables in bags; add a yogurt dip and you’re adding nutritional value to the meal, she adds. Although packaged meals usually include a dessert classic, such as pumpkin pie or fruit cobbler, your guests will appreciate a fresh and light alternative. Offer sliced pears, drizzled with honey and walnuts, or vanilla ice cream or frozen yogurt with thawed frozen blueberries.
Make Way For Turkey The day before your festive meal your refrigerator is about to get very full. Make sure you have room for the food. If the dishes you bring home are still hot from the supermarket, divide the items into smaller amounts and pack in separate covered containers for faster chilling in the refrigerator. If the food was cooked and chilled at the store, place it in covered containers and refrigerate. Your supermarket may offer the option of a cooked, stuffed turkey. If that’s your choice you should buy it hot to eat
immediately, according to the food safety experts at the U.S. Department of Agriculture. Otherwise, purchase a cooked, unstuffed bird to reduce the risk foodborne illness. To reheat a turkey, preheat the oven to 325°F. Place the bird in a shallow roasting pan. Add a small amount of chicken broth to keep the meat moist and lightly cover the bird with heavy-duty aluminum foil to prevent it from drying. Insert a meat thermometer into the thigh, not touching bone. When heated through the bird’s internal temperature
should reach 165°F. To reheat a spiral-sliced baked ham, preheat the oven to 325°F. Place the meat in a shallow roasting pan, cover with heavyduty aluminum foil and heat for about 10 minutes per pound of ham. A meat thermometer should read 165°F. Heat vegetables and stuffing in covered containers either in a microwave or a conventional oven, using appropriate cookware. Soup and gravy can be heated in a microwave oven or on top of the stove over low heat.
Resources:
For more information on heating and storing cooked turkey and stuffing and ham, visit the following web sites: www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp www.fsis.usda.gov/factsheets/Stuffing_and_Food_Safety/index.asp www.fsis.usda.gov/factsheets/ham/index.asp
Sa n Joa q ui n Wo m an
15
Buying dinner in a box from the local supermarket could save money, deliver great taste and lessen the cooking load. Here’s how to ‘prepare’ the meal of their dreams
Turkey, With a Twist If the meal-in-a-box approach is too outside-the-box for the holiday main course, perhaps a new-look turkey is in order. Preparing a fancy turkey and buying pre-made side dishes will still save time, but also keep it very personal. Try this recipe for Orange and Maple Roasted Turkey, from the National Turkey Federation, which adds the traditional citrus and maple flavors of winter to the bird. – Matthew M. F. Miller Orange and Maple Roasted Turkey Recipe created by: Marc Van Steyn, executive chef, Rigsby’s Cuisine Volatile, Columbus, Ohio Brine ½ cup sugar ¼ cup salt 10 black peppercorns, whole
1 medium orange, peeled and juiced 1 gallon cold water 1 12-pound whole turkey, fresh or thawed
1. Combine all ingredients, except turkey, in large pot and simmer over low heat for 1-½ hours. 2. Chill brine in ice bath until cold. 3. Place whole turkey into foodservice-safe grade container. 4. Pour chilled brine over top to submerge. Close bag and cover. 5. Marinate for 24 hours in the refrigerator. 6. Remove turkey from brine, drain excess liquid.
Turkey Prep 2 bay leaves 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 celery ribs, peeled, cut into 2-inch pieces
2 medium carrots, peeled, cut into 2-inch pieces 2 medium white onions, peeled, cut into 2-inch pieces
1. Place herbs and vegetables in body cavity and secure. Cooking Procedure 1 pound unsalted butter, softened 2 medium oranges, juiced 1½ teaspoons salt ¼ teaspoon pepper
16
½ cup maple syrup 1 tablespoon fresh rosemary, chopped ½ tablespoon fresh thyme, chopped 2 cloves garlic, finely chopped
1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. 2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. 3. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325°F oven or on a rotisserie. 4. If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh. 5. If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. 6. If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh (about 3 hours). 7. Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.
S a n J o aqu i n Wo m an
Dressing Up the Menu Think of a supermarket’s holiday meal as the plain white T-shirt. It covers the essentials, but with some adornment, it can be a knockout. Accessories include nuts, herbs, olive oil, cheese, wine and/or spirits, honey and fruit. Start with appetizers, the course that sets the tone. Your simple but elegant opening gambit is fresh figs, stuffed with a little cheese, maybe Gorgonzola or Camembert, and wrapped in sliced prosciutto. You can heat it just until the cheese melts, says Julie Jones, Ph.D., who works with the California Fig Advisory Board. Dinner rolls don’t have to be an afterthought, not if you follow a tip from Missy Chase Lapine, author of the upcoming book, “The Speedy Sneaky Chef.” “I always warm them, no matter what. It makes them taste better,” says Lapine. She recommends heating rolls in a conventional oven, not a microwave. For another layer of flavor, brush the rolls with olive oil, sprinkle with a little coarse salt and chopped rosemary, before putting them in the oven. “It gives [the roll] a wonderful homemade taste,” adds Lapine. Switch to an elegant fig and Port reduction in place of the gravy, suggests Jones. If you prefer an easy approach using the gravy that comes with the prepared meal, you can enliven the flavor. Pour the gravy into a small saucepan. Add a generous pinch of minced fresh sage and a splash of dry vermouth. Simmer for 5 minutes, or until your company crowds the kitchen. We all know nuts are delicious, but they’re even better after toasting. “If you’re serving nuts of any kind, toast them in a dry skillet for two to three minutes, adding a little rosemary,” says Lapine, who recommends herb-toasted nuts as an appetizer. Although you may not expect guests to clamor for vegetables, you can change that. Stir minced chives into the mashed potatoes; drizzle a little balsamic vinegar over baked squash, sprinkle toasted nuts on green beans or broccoli and sprinkle Parmesan cheese on baked potato wedges.
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FOOD
HOLIDAY TREATS Add a bit of fizz to your holiday party with a homemade soda bar
Ice Cream Sandwiches
1
Dark Chocolate Egg Cream Syrup MAKES 3 SERVINGS
2
Candy Cane Soda
2 1/8 cups sugar 1/4 teaspoon cream of tartar 8 drops red food coloring (optional) cold carbonated water up to 1 gallon (two 2-liter bottles)
3
½ cup water 1 cup milk 1 teaspoon vanilla extract
Combine the sugar, cocoa powder and water in a small saucepan, and whisk together until smooth. Bring to a boil, then remove from the heat and stir in the milk and vanilla. Let cool to room temperature, then chill. This syrup will keep in the refrigerator for up to 2 days.
Gingerbread Soda
2 1/8 cups sugar 1 cup water 1/4 teaspoon cream of tartar 1/8 cup caramel malt, cracked 1 teaspoon ground ginger 2 tablespoons molasses
18
3 teaspoons peppermint extract or 3 peppermint tea bags or 1/3 cup finely chopped fresh peppermint leaves 1 cup water
¾ cup sugar ½ cup unsweetened cocoa powder
S a n J o aqu i n Wo m an
1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon cloves cold carbonated water up to 1 gallon (two 2-liter bottles)
½ cup ice-cold chocolate egg cream syrup ¼ cup crushed ice
¾ cup seltzer, preferably from a siphon
TO MIX WITH SELTZER: Combine the syrup and crushed ice in a tall glass. Add the seltzer, aiming it toward the side of the glass to encourage a large white head of foam to rise to the top. Makes 1 serving.
4 POP STICKS 1. Preheat oven to 300°F. Line baking sheet with parchment paper 2. Make the cookies: Combine sugars, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, use an electric mixer to beat eggs until light and fluffy; add butter and vanilla and continue beating until combined. A little at a time, add dry mixture to egg mixture, stirring with a wooden spoon. Continue stirring until ingredients are fully incorporated. 3. Drop dough by heaping spoonful (about 2½ tablespoons each) onto prepared baking sheet and bake 12 to 14 minutes. Transfer cookies to a cooling rack and let cool to room temperature. 4. Top the underside of 1 cookie with 1 cup of ice cream and press a second cookie on top. Repeat with remaining cookies and ice cream. Tightly wrap each ice cream sandwich individually in plastic wrap and freeze at least 30 minutes, or until ready to serve.
NOVEMBER 2011
Cool Dish, No Ice Cream Maker Required
Sweet and savory ideas to turn the almost finger food into a stick-y party success
Cookies: 1 cup light brown sugar 他 cup sugar 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup (2 sticks) unsalted butter, softened 1 teaspoon vanilla extract 1 cup chocolate chips 4 cups vanilla ice cream, slightly softened
Easy Peppermint Ice Cream
Recipe created by Matthew M. F. Miller. Serves 12 28 candy canes 2 cups half-and-half 4 cups heavy whipping cream 1. Unwrap candy canes and place in a freezer bag. Seal bag and use a rolling pin to beat candy canes into tiny pieces. Pour candy cane bits into the bottom of an eight-quart freezer-safe container. 2. Pour whipping cream and half and half on top of candy cane bits. Stir until well mixed. Cover and refrigerate for 12 hours, stirring occasionally. 3. Remove from fridge and stir until blended. Pour mixture into the bowl of an electric mixer. Whip until soft peaks begin to form. 4. Place cream back into freezer-safe container and freeze until set up, about 8 to 12 hours.
Sa n Joa q ui n Wo m an
19
FEATURE
20
S a n J o aqu i n Wo m an
NOVEMBER 2011
Specializing in everything the home baker needs to create the perfect cake, cupcake, or pie. The Baker’s Boutique carries a wide variety of pans, fillings, icings, boards, boxes, food coloring, & decorations.
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www.bakersboutique.biz Sa n Joa q ui n Wo m an
21
BODY, MIND & S P IR IT
TRYING TO EAT HEALTHY DURING THE HOLIDAYS A FEW THINGS TO REMEMBER There are things you can do to enjoy the festivities but also maintain some healthy habits during this time of year. These are things you’ve most likely heard before, but if you think about it as you approach the holidays, it will help you to remember that a few simple steps can save the waistline. BY LANETTA HILL, MD
Dr. Hill has been practicing Family Medicine in the Stockton area for more than
We are approaching one of the busiest times of the
3 years. She practices at St. Joseph’s
year, the holiday season. The holidays can bring much
Medical Group of Stockton and has a
joy as we get together with family and friends that we
special interest in women’s health. Dr.
haven’t seen all year, but it can also bring unhealthy
Hill thinks it’s essential to communicate openly with her patients formulating
eating habits and added stress. According to a Weight
a plan to maintain proper health and
Watchers report, the average American gains around
wellness. To schedule an appointment
7-10 pounds between Thanksgiving and New Year’s Day.
call (209)475-5500.
There is no reason we can’t enjoy the added treats that come with the season, as long as we use common sense and remember this word: moderation.
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S a n J o aqu i n Wo m an
NOVEMBER 2011
1. REVIEW YOUR COOKING METHODS: Instead of frying, grill your food. If a recipe calls for sugar, reduce it by half and add more vanilla, nutmeg, or cinnamon. You can reduce the salt in most recipes by half and it will still taste the same. Substitute fresh herbs and flavored vinegar for salt.
2. EAT REGULARLY: If you are going to a big party or dinner, don’t starve yourself all day so you can eat more calories later. You put yourself in danger of arriving at the party starving and are bound to over indulge. Eat low-fat, healthy snacks throughout the day so you won’t be as tempted to overeat.
3. BALANCE YOUR MEALS OUT: Don’t fill up your plate with just high fat, high calorie foods. When you are at a party, add a couple of fruits and vegetables. Along with the indulgence, you are also getting valuable nutrients and vitamins.
4. MODERATE ALCOHOL INTAKE: Alcohol contains lots of calories. Limit the amount of alcohol you drink the same way you should be watching what you eat. If you are going to grab a drink, steer yourself toward the lower calorie wines or beers that are available.
5. EXERCISE: There is little extra time during the busy holiday season but take the extra time you have and exercise. If you already have a regular exercise routine, be sure to stay on track and even push yourself to make your routine a little longer or more strenuous. This will help to burn off the excess calories and fat consumed. If you don’t have a regular exercise routine, start small and increase your activities over time. That way you can get into the habit of exercising and continue the regime after the holiday season is over.
If we allow ourselves to lose control over the holiday season, there is a high risk we will continue the unhealthy eating habits long after the holidays
are gone. Falling into the trap of unhealthy eating is a hard habit to break. Despite millions of New Year’s resolutions that are made each year regarding our diets, researchers at Washington University have reported that only around 22% of New Year’s diet resolutions make it to February.
Don’t be one of those people who looks back on the holidays as a time when
you picked up a lot of unhealthy habits. Instead, look forward to a wonderful time with friends and family that includes some eating, drinking and exercising. Remember moderation and you are on the road to a happy, healthy, holiday season.
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B ODY, M IN D & SP IR IT
A SPOONFUL OF SUGAR With the holidays fast approaching, many of us begin mentally preparing the perfect image of celebratory happenings in our minds. Gift lists, shopping trips, decorations galore! They dance in our heads like the sweet, Kim is an intuitive life coach in Stockton.
sugarplum dreams of childhood.
Combined with her unique gift of intuition, her non-standard approach helps people deal with issues such as grief, low selfesteem, anger, depression, substance abuse, compulsive behavior, financial difficulties, sexual abuse, control issues and weight and eating disorders, just to name a few. Web Address: WWW.KIMROBINSONINTUITIVE.COM E-mail: KIMROBINSONINTUITIVE@GMAIL.COM
E
ach of us has the ideal holiday fantasy tucked inside our
hearts and minds. It could be traditions of old, handed down generation to generation, or a more modern approach you’ve imagined creating. But one thing blends a common thread regardless of religion, social status or cultural tradition and that’s our anticipation of delicious gustatory delights. We salivate at the mere mention of our favorite dessert, swoon at the imagined scent of warm challah coming out of the oven, lick our lips at the memory of turkey, and gravy and mashed potatoes. Our taste buds and hunger send their “wish list” out to the Universe well before we put pen to paper to create our request of items we hope to receive. As I began writing my own list, an epiphany of sorts came to me. “What might happen,” I wondered, “if instead of asking for mere THINGS this year, I asked for what I truly yearn for?” What that list would look like I could barely imagine, as what I YEARN for was far different from what I merely want. Things were the desires of my head and a thing yearned for was a deep desire, a hunger of my heart. If I could blend my heart and mind together, might I discover a recipe for happiness that could make my dreams come true? A resounding “YES!” came crashing through my head as Angels and Guides alike put in more than their two cents’ worth, as they usually do. And so I began to ponder… What is it I truly yearn for?
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� �� � �    � € ‚ € Have you ever really thought about what it is that YOU yearn for? What you desire at the very core of your being that if received, would cause you to awaken each day, throw back the covers and
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shout “YAY‌ ANOTHER DAY! ALL FOR ME! BRING IT ONNNNN!â€? If not, I encourage you to go deep inside yourself and ruminate on what it is that’s currently missing in your life, or what’s so wonderful that you’d like more of it. Perhaps your list will include changes you’d like to see at work, within your family, or the world at large. Maybe a shift in your own consciousness or of those around you; a cleansing of old wounds; releasing fear based beliefs and replacing them with new courageous, abundance based beliefs; becoming more open, transparent, real. Possibly even something HUGE! Like skills that will knock your socks off. This is the time to ASK BIG and EXPECT BIGGER! Whatever your yearnings, I hope you’ll ask for them with complete abandon, arms stretched wide to the Universe in an “I’m so darned worthy of all this!â€? stance, a grin as big as Texas on your face and a gleam in your eye that rivals the biggest diamond Tiffany has ever sold. The Universe is the giver of the BEST gifts and the gifts asked for with heart and mind are the quickest delivered, especially when you are willing and able to receive! Don’t hold back! Ask with the excitement you’d feel when holiday goodies are being served. The Universe wants you happy, contented and fed, both physically and spiritually.
Great sa
e h c i nd w
s
a full blown connection to Divine Source, along with co-creational
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209-466-6145
I’ll share with you a portion of my list (which
anything. To find a way to create the change I want
turned into a letter to the Universe somehow)
to see in the world and leave a legacy of peace,
just to help get you started and nudge you out of
cooperation, kindness, and cohesiveness. To help
your comfort zone a wee bit. For just like your first
bridge the widening gap between men and women
bike or skis, the yearnings should be a little risky
as what has been referred to as the “he-cession”
and adventurous and give you butterflies in your
leaves its imprint upon the planet. The courage to
tummy.
take a stand, speak my mind and open my heart
Dear Universe,
to create a world where LOVE can grow and peace
This holiday season I’d like the following,
can spread, our planet can heal and where war is a
please…
word that people can barely remember.
To feel comfortable with myself, just as I
Those things would be as delicious to me as my
currently am, shadow side and all. To find,
mom’s pumpkin pie and they would nourish both
recognize and feel love towards every being on
heart and mind, as deep yearnings should.
Earth, even men who’ve broken my heart and
My wish for you this holiday season is that it be
friends who’ve betrayed me. To know at the
sweetened by family and friends, laughter, good
core of my being that ALL is perfect. To release
food and love, and may your heart’s mind help you
every limiting, self sabotaging, unhealed, belief
co-create a life that is divine and delicious in every
or thought. To let go of anger, resentment,
way!
frustration, or unforgiveness towards anyone or
CA REERS
NOVEMBER 2011
DAILY MIRACLES DELIVERED AT THE HANDS OF A MODERN DAY MIDWIFE It’s not every day one gets to witness the miracle of life through childbirth, unless you happen to be Angelica Sepulveda, a 29-year-old midwife who works her magic at San Joaquin General Hospital in French Camp. BY CHARLEEN EARLEY PHOTOS BY LINDSAY ORTEZ
W
hen Sepulveda wrote the magazine inviting me to walk a mile in her shoes, I was excited to shadow her for a few hours. As a mom who gave birth almost 21-years-ago, I know what the pushing is like, but I had no clue what it would be like to be on the receiving end. I was first shocked that I was meeting her at a hospital instead someone’s home. “We do deliver out of hospitals and we do administer pain medications,” said Sepulveda, separating myth from fact. “However we do function independently until the patient becomes high risk. The patient has to fall under a ‘normal’ category, in order to have a midwife deliver their baby.” High risk, she said, means “having high blood pressure, diabetes, carrying multiples, seizure disorders, history of pre-term labor, and having placental issues.” Married to husband Mario and mother of their two girls Mia, eight and Ava, five – both delivered by midwives – Sepulveda works six 24-hour shifts per month, with the next day off after each shift to rest. “My five-year-old always asks me each day, ‘how many babies today? How many girls and how many boys?” laughed Sepulveda, who was born and raised in Stockton. I met her in the large, sun-filled lobby of the hospital just off I-5, located on West Hospital Road. I love it when they name roads with meaning.
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“I don’t know what kind of day it’ll be,” she prepared me with. “I could have zero deliveries to as many as 12!” She stood 5’ 7” and was wearing green scrubs, comfortable black clogs with rubber soles and a pager. I thought to myself this might be the only profession left that would still use those things. We took the elevator to the third floor, Family Maternity Center, made some introductions, and then she instructed me to don a pair of scrubs in a room that looked like someone’s bedroom; warm, cozy and with character – a room you wouldn’t expect to find in a hospital on any floor. “It’s where we sleep during our shifts, they’re called ‘call rooms,’” explained Sepulveda, an RN who has worked as a midwife at this hospital for the last 10 years, and 17 years in the field altogether. I wish I could say I got to wear the small or even medium-sized scrubs, but instead swallowed my fashion pride with a size large, rolled up the legs a thousand times at the bottom, and kept my notepad and pen in hand. “The great thing about scrubs,” she assured me, as I quickly followed her to room number nine with a mom about to give birth, “is that you don’t have to worry about what to wear to work every day, and you save a lot on wardrobe expenses!” Once inside the spacious room with wood floors and floral pictures in pastels, she had me stand near the sliding privacy curtain, a safe distance out of everyone’s way, yet close enough to see her in action and continue to take notes.
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Sepulveda took her place at the foot of the bed wearing blue plastic gloves, a nose and mouth mask, a clear plastic face protector I had never seen before, and a tray of medical instruments of all sorts, gauze, and sutures at her side. The room was feminine and comforting like a hotel, and filled with several nurses coming and going. Even with the TV volume set to low; a Spanish news station playing, there was a peaceful calm in the air with a touch of adrenalin – or maybe that was just me. “Today we have a lot of med students from UC Davis, they do their rotations here,” she explained, before we had set foot in the room. “Also, a lot of my patients are Hispanic, so I’ll be talking mostly in Spanish during the delivery.” “Uno, dos, tres, quatro, cinco…” Sepulveda counted to 10 calmly to the mom while the patient’s husband held his wife’s left foot in the air and a nurse held the other. Just minutes later, “Do you want to cut the cord?” she asked the new dad in Spanish. He obliged with an unsure grin. I was in tears. Instantly, Sepulveda handed the tiny baby boy – the couple’s first child – to a doctor and nurse who had to immediately remove the meconium from his mouth, which he had aspirated during labor and delivery; something she explained to me later, is normal. After delivering the afterbirth, and due to massive tearing, Sepulveda began stitching the mom while still talking to her in a confident voice. “Perfecto, muy bien,” Sepulveda assured the new mom, who managed to give way to
a slight smile at her successful delivery, even under the influence of an epidural. Later, at her desk and amidst the mountain of post-deliver paperwork, Sepulveda explained what she enjoys most about her stressful, yet rewarding job. “The joy for me is seeing a healthy mom and baby and for the mom to have a positive delivery experience,” said Sepulveda, who also works two days a month at the Healthy Beginnings clinic in Stockton on California Street and at St. Joseph’s six to eight days a month. “Everyone remembers their birth experience, but not everyone realizes that child-bearing is very dangerous.” Another joy she counts is the collection of daily experiences. “That’s the great thing about our field,” said Sepulveda, who received her RN and BA in nursing from Fresno State University. “No two days are the same.” The downside, no matter how cute those babies look, is getting enough rest. “Sometimes the only thing I want to do when I’m home is nothing,” she said. “By the time I get home, I’m physically and emotionally fatigued, but when we can, we do weekend getaways. I also DVR a lot of my favorite shows like Flipping Out or The Good Wife!” A journalism student with a sports editor title at Tokay High School in Mr. Woo’s class, Sepulveda admitted she had dreams of becoming a writer. And while she doesn’t anticipate a career change at this point in her life, our readers might someday read Sepulveda’s recount of the mom who texted while giving childbirth at her side.
O U T A N D A B O UT
NOVEMBER 2011
CLEMENTS RIDGE HOME IS WHERE THE HEART OF THE FAMILY BUSINESS RESIDES
BY CHARLEEN EARLEY PHOTOS BY LINDSAY ORTEZ
B
ack in the ‘old’ days, children were raised to follow in their parents footsteps by continuing the family business, many times out of necessity or against their wishes, but not so with the McQueen family in Clements. A family-run business since 1993, Mick, Jeanette and their three grown kids Patrick, Justin and Kristyn cheerfully run Clements Ridge Produce located off Highway 88, known by the younger crowd as simply, “The Ridge.” Patrick helps dad with the farming, Justin manages the store, and Kristyn, who also attends Modesto Junior College, can be found in the office tapping away on the computer keys, keeping the back end of the business in shape.
For more information, visit them at: www.clementsridge.com
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“It’s our passion and our livelihood,” said Jeanette, who was born in Lodi. Her husband, also from Lodi, is a third-generation farmer. Growing up in Lodi, Jeanette never saw her future on a farm with goats and a mascot golden retriever named Walker, but wouldn’t trade her agricultural life for a minute. “I didn’t picture this! I just knew I wanted a family,” she said. “I do love living on the farm, though. I lived on a farm in Galt when I was five - years - old, but we moved to Oakland when I was in the second grade, and moved back to the Stockton area my senior year.” More like a destination spot, the produce store boasts homemade - everything from cherry, strawberry, rhubarb, peach, apricot, boysenberry, apple, blueberry, blackberry and apple crumb pies to pastries, cookies, tri-tip sandwiches, soups, even their ever-popular chili cheese pot pie. All pies, including cream, are doublecrusted, and when November rolls around, Jeanette bakes pecan and pumpkin pies, apple bread and pear cakes. “I also bake a Delta pear pie using my husband’s mother’s recipe,” said Jeanette. “During the holiday season, we have the largest selection of homemade pies in the area. We also do pie orders and have a ‘take and bake’ pie section so you can bake the pie at home, and fill your house with the smell of pie without having to clean the kitchen afterwards!” “We also do pies and bread pudding for large groups such as weddings, anniversaries and Christmas company parties,” she added. Three years ago, the family added a winetasting room to The Ridge to highlight some of the local vintners, but this year they’re introducing their own label called CRV (Clements Ridge Vineyard), a 2009 Syrah vintage. “We will pour it at The First Sip Lodi Harvest Celebration on Nov. 11 and 12, and also here at The Ridge. Your ticket will allow you to taste at 40 different wineries in the Lodi area,” said Jeanette.
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Not quite organic in their farming practices, the McQueens do pride themselves on their Protected Harvest certified growers status, which means they don’t use pesticides, continually monitor their fields for pests, and skillfully employ techniques that minimize impacts on the environment. Closed on Tuesdays and Wednesdays, the family tries to do “normal things” like housecleaning and errands, but somehow always seem to find themselves back on the job. “We do need breaks, and usually close a whole month after the holidays in January, but we might not close this year,” said Jeanette. “Even though we are closed, we end up getting back into work, mainly to give our son Justin a break. My husband and I will bottle the wine, create new products or do research.” The family also assembles gift baskets for the store, and ships gift boxes across the United States and to various countries, filled with homemade jams, candies, nuts, wine, and her husband’s famous mustard. “It’s called Maggie’s Mustard, his grandmother’s recipe,” said Jeanette. “It’s a sweet, spicy mustard we also put in sandwiches and on hotdogs, or serve with corned beef and cabbage during the holidays.”
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209 M OM S
TAKE 10: THE YEAR’S BEST CHILDREN’S BOOKS
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BOOK THEM AND HOOK THEM In this age of digital technology and toy gadgetry, children may be keener to flip on the TV or shuffle their MP3 player than crack open a book. This holiday season, try reigniting their imagination with the gift of words. Here are some of 2011’s award-winning and honor books for young readers.
Moon Over Manifest
by Clare Vanderpool (Delacorte Press, $16.99) Newbery Medal
2
Turtle In Paradise
by Jennifer L. Holm (Random House, $16.99) Newbery Honor
3
Heart of a Samurai
by Margi Preus (Amulet Books, $15.95) Newbery Honor
Dark Emperor and Other Poems of the Night 4
by Joyce Sidman, illustrated by Rick Allen (Houghton Mifflin, $16.99) Newbery Honor 5
One Crazy Summer
by Rita Williams-Garcia (Amistad, $8.92) Newbery Honor
A Sick Day for Amos McGee 6
by Philip C. Stead, illustrated by Erin E. Stead (Neal Porter/Roaring Brook Press, $16.99) Caldecott Medal
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Dave the Potter: Artist, Poet, Slave
by Laban Carrick, illustrated by Bryan Collier (Little, Brown and Company, $11.95) Caldecott Honor
8
Interrupting Chicken
written and illustrated by David Ezra Stein (Candlewick Press, $16.99) Caldecott Honor
9
Ship Breaker
by Paolo Bacigalupi (Little, Brown and Company, $17.99) Michael L. Printz Medal
Please Ignore Vera Dietz 10
by A.S. King (Knopf, $16.99) Michael L. Printz Honor
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209 PETS
HERE COMES SANTA PAWS! Yeah, we know who’s been naughty. And they’ll get gifts for Christmas and Hanukkah anyway, the little darlings. Good clean fun: BrushUp self-grooming post with massage-like silicone bristles
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Get smarty: Dog Twister, a treat maze for dogs
NOVEMBER 2011
Rough and tumble play: Bumi tug for dogs West Paw Design
For hot dogs on the go: portable bowl with screw top
Curiouser and curiouser: Seek’aboo paw puzzle for cats
CH IC K PIC S
CH CK PICS
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1. Asparagus Festival – Kathy Hannah & Brandi Brown 2. Susan Komen Breast Cancer Walk – Alyssa Dilday, Marilyn Togninali, Rosalie Togninali, Jeannie Risso-Zapara and Renata Zapara 3. David’s Pizza fundraiser dinner for Jacob Wells – Rachel Soria, Bobbie Mays-Heinrich, Erin Spoonhour and Annie Zunino 42
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NOVEMBER 2011
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1 4 4. Bunco Broads – Front row: Jody & Justian; middle row: Kate, Tam, Alexandra, Sarah, Monique, Christy; and back row: Jill, Karen, Nancy and Bernadette 5. Christmas Get-Together – Holly Devlan, Melanie Griffith, Debra Torrey, Suelynn Silva 6. Celebrating Beverly’s retirement from San Joaquin County Human Services Agency after 35+ years – Marsha Jeppeson, Beverly Yoneshige, Karen Ernst and Pam Reynolds Sa n Joa q ui n Wo m an
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One shoulder taffeta dress. Sizes 2-14. $130.
Call 1-800-345-5273 to find a Dillard’s store near you.