Day of the Dead at the Merced Multicultural Arts Center The 209 is home to a wide variety of cultures and artists and the Merced Multicultural Arts Center is the perfect place to explore the two. We stopped by the art space to check out the 20th Annual Day of the Dead exhibit which showcased more than 100 creators from the Valley and beyond.
Soundcheck209: Jelani Hip hop beats and violin strings aren’t usually associated with each other, but when it comes to Stockton-based artist Jelani they’re the basis of a creatively concrete foundation. Find out the ins and outs of Jelani’s musical journey and how he became the first hip hop artist to have an album released by the University of Pacific’s Pac Ave Records.
OTHER EPISODES TO WATCH 239: Roller Derby 209 242: PJ Party at Santa HQ 243: Lodi Parade of Lights 244: Raiders’ Oakland Farewell
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all fun has reigned supreme in the 209 area with fundraisers, concerts, car shows, and more filling the bill. Want to have your organization’s event featured in 209 Magazine? Email sstafford@209magazine.com.
POWER OF THE PURSE The United Way of Stanislaus County held their annual event in September celebrating powerful women. Presented by Women United, the event brought together women from around the region to her a message of empowerment and a chance to go home with a new purse. For more information about the event, visit www.uwaystan.org.
Wendy Quiroz of Stockton, Amy Jefferies of Modesto, Mary Varni of Turlock, and Betty Julián of Modesto were at the Power of Purse to hear the message of guest speaker Christina Meredith, author of “CinderGirl: My Journey Out of the Ashes to a Life of Hope.”
Soroptimist International of Modesto members Lynne Meredith, Shirley Conover, Debra Campbell, and Marilyn Parman, all of Modesto came out to support the work of United Way of Stanislaus County. DANCING WITH THE TURLOCK STARS Now in its sixth year, Dancing with the Turlock Stars is a perineal favorite fundraiser in Turlock as local celebrities are partnered up with professional dancers with the mission of putting on a great show, taking home the Mirror Ball Trophy and raising money for three charities — Jessica’s House, The Salvation Army, and Covenant Care Hospice. For more information visit dancingwiththeturlockstars. com. Wilson and Renie Ornelas of Murphys came into Turlock to check out the popular fundraiser.
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in the
Amanda Wallace of Turlock, Julie Loforti of Turlock, Natalie Rowell of Denair, and Courtney Erlenbusch of Turlock dressed to the nines and came out to enjoy the party.
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Elizabeth Francis, Judy Kindle, Wendy Kennedy, Mathew Francis, Kit Tharp and Jack Kennedy were celebrating all the work Sierra Vista does for local foster children and families.
HEARTS FOR CHILDREN Sierra Vista Child and Family Services hosted their annual fundraising dinner Hearts for Children with the goal of raising support for local children and families involved in foster care. This year’s theme was Dumbo and saw the venue decked out like a circus. For more information about Sierra Vista Child and Family Services visit sierravistacares.org.
Chinyere Ofomah-Ogbodo and Antonia Ofomah came out to Hearts for Children to show support for the ongoing work of Sierra Vista. Alithza Lopez of Modesto, Jess Egli of Hilmar, and Lisa Runyon of Turlock came to the launch party to help drum up support for the theatre.
TURLOCK COMMUNITY THEATRE The Board of Directors for the Turlock Community Theatre hosted a launch party for their dinner and auction fundraiser All the World’s a Stage. The fundraiser is set for 5:30 p.m. Feb. 22 and tickets are $100. Sponsorship opportunities also are available. For more information visit turlocktheatre.org.
Sandra Santini of Stevenson, Michele Lahti of Modesto, Jason Geiken of Turlock, Justine Borba of Hilmar, and Mary Hartsfield of Riverbank were at Taste of the Valley to not only try all the delicious food and beverage samples, but also to support the students in Stan State’s Agriculture Studies program.
TASTE OF THE VALLEY Stanislaus State Agriculture Department and Friends of the Fair Foundation held the 17th annual Tastes of the Valley Wine and Cheese event at the Stanislaus County Fairgrounds to raise funds for the Agriculture Studies Program at Stanislaus State and the Stanislaus County Friends of the Fair Foundation. The event featured wineries, breweries and eateries from around the region sharing some of their beverages and nibbles. For more information about the event visit stancofair.com/tastes-of-the-valley.
Valley Pet Care staff were enjoying all the samples at Taste of the Valley and helping support the Fair and Stan State. Pictured are: Holly Prater of Stockton, Tammy White of Modesto, Brandi Netherton of Modesto, Melissa Snoderly of Merced, and Dr. Kavishti Kokaram of Denair. 209MAGAZINE.COM
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WESTSIDE PAVILION The Black Oak Concert Series at Westside Pavilion closed out their summer music series with a show from Foreigner. The performance featured both original and current members of the band and was worth a drive up from Modesto for Veronica and Randy Overturf. For more information about Westside Pavilion visit facebook.com/ blackoakconcertseries.
209 MAGAZINE WOMEN’S ROUNDTABLE 209 Magazine’s annual event brought together women leaders to discuss various topics ranging from pay equity to balancing career and family life. Attending the event were: Melissa Constant of Oakdale, Debra Randall of Oakdale, and Sue Micheletti of Turlock.
Rachel Venema and Kathy Cragin, both of Ripon came to hear the panelists discuss some key issues faced by women in the workplace.
Mike Schulze of Hilmar, Jerry Barlow of Turlock, and Al Colquhoun of Hilmar were admiring the work Barlow has done on his 1932 Ford Roadster. CARS AND COFFEE Winton-Ireland, Strom and Green Insurance in Turlock hosted their annual Cars and Coffee event, drawing in automobile enthusiasts and collectors from around the region. Cars and Coffee events are held throughout the country. To find a local event carsandcoffee.com.
Nicki West of Modesto and Steve Tallman of Modesto came out for the coffee and to admire all the classic automobiles at the event.
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DECEMBER
COMMUNITY EVENTS
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EQUESTRIAN CHRISTMAS PARADE
Columbia is hosting the all-equestrian Christmas parade at 11 a.m. Dec. 8 at Columbia State Historic Park. This parade is open to all ages of equine riders/drivers. Everyone is encouraged to bring an unwrapped toy for the toy drive benefiting ATCAA’s Housing Families Program. The parade is sponsored by the Mid Valley Unit, Backcountry Horsemen of California.
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AUCTION AND LUNCHEON
The Soroptimist International in Modesto is hosting the Holly Days Auction and Luncheon from 11:30 a.m. to 1:30 p.m. Dec. 12. The event will be at the Season’s Grand Ballroom at 945 McHenry Ave. The live auction will include homemade goodies, holiday decorations, and gift items. There also will be an opportunity drawing. For tickets visit www.simodesto.com.
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UGLY SWEATER BIKE RIDE
Don your ugly sweater or other festive holiday attire, light up your bike, and join in the 8.5-mile ride to some popular Modesto watering holes. This is the 13th year for the annual festive ride. The ride will meet at 6:45 p.m. Dec. 13 at the White Hawk lounge at 3848 McHenry Ave. in Modesto. The event is free, though riders are encouraged to print up a ticket for a chance to win a prize. For more information visit bit.ly/ Ugly_Sweater_Bikeride
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CHRISTMAS TREE LIGHTING
The Annual Merry Mountain Christmas Tree Lighting is set for 6 p.m. Dec. 14 at the Mariposa Courthouse at 5088 Bullion St. The tree lighting follows the Christmas parade. Attendees can enjoy free hot dogs, popcorn, hot chocolate and a visit with Santa around a bonfire. The event is sponsored by Mariposa County and the Mariposa Lions Club.
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OLDE TYME CHRISTMAS
Preston Castle in Ione is hosting an Olde Tyme Christmas fair from 10 a.m. to 4 p.m. Dec. 14. Guests will find holiday decorations and vendors with lots of interesting arts, crafts, jewelry, baked goods, and other special items. Santa will be available at noon for photos and carolers will be roaming throughout the castle spreading holiday cheer. Self-guided tours through the castle will be from 10 a.m. to 1 p.m. and need advance tickets. Visit http://www. prestoncastle.com/ for tickets.
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HOLIDAY POPS
The Stockton Symphony will present the music of “Pops 2: Holiday Pops” at 2:30 p.m. Dec. 15 at the Warren Atherton Auditorium at San Joaquin Delta College at 5151 Pacific Ave. The concert will feature the internationally renowned Mark O’Connor Band performing traditional and contemporary holiday favorites, as well as music from the Stockton Chorale. The concert ends with a sing-along and a visit from Mr. and Mrs. Claus. Tickets for the event range from $25 to $67. For tickets visit bit.ly/symphony_tix or call (209) 951-0196.
DINNER FOR ONE A dinner theatre performance of “Dinner for One” will be staged at 5 p.m. Dec. 31 at the Metropolitan Theater at 59 Main St. in San Andreas. “Dinner for One” is a comedy sketch written by British author, Lauri Wylie, for the theatre. It is the 90th birthday of upper-class Englishwoman Miss Sophie. She hosts a dinner every year for her friends Sir Toby, Admiral von Schneider, Mr. Pomeroy, and Mr. Winterbottom. She has outlived all of them, but continues to host the party, pretending her friends are alive and seated round the table. Her aged manservant, James, aids the tradition, reluctantly, by impersonating the guests. The dinner show will be followed with drinks and dancing to bring in the New Year. Tickets are $55 single and $100 for a couple. For tickets visit www. brownpapertickets.com/profile/3760328.
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JANUARY
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CORNHOLE CONTEST
The Winter Blitz Cornhole Contest is set for Jan. 11 in Sutter Creek. Guests are invited to bring their own cornhole game and compete in the contest for prizes. Check in begins at 2 p.m. and the contest starts at 3 p.m. The contest has an entry fee of $20 in advance or $25 the day of the event. The contest will be at the Sutter Creek Auditorium at 18 Main Street in Sutter Creek. For more information visit amadorcountychamber@gmail.com.
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SWAP MEET
The Turlock Swap Meet, sponsored by the Modesto Area A’s will be holding their annual swap meet Jan. 25 and 26. The swap meet will be at the Stanislaus County Fairgrounds at 900 N. Broadway in Turlock. Hours for the swap meet will be from 7 a.m. to 5 p.m. Jan. 25 and 7 a.m. to 3 p.m. Jan. 26. The swap meet has become one of the premier events in the hobby of restoring and collecting antique and classic automobiles. Tickets are $10 at the gate on Jan. 25 and $5 at the gate on Jan. 26. Children 12 and under have free admission when accompanied by an adult.
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CRAB FEED AND PRIME RIB DINNER
The Modesto Shrine Club will host their annual crab feed and prime rib dinner on Jan. 26. There will be a first seating at 4 p.m. and dinner starts at 5 p.m. A second seating is at 7 p.m. and dinner starts at 8 p.m. The event will be at the Masonic Lodge at 800 Rose Ave. in Modesto. Tickets for the dinner are $50 and benefit the Modesto Shrine Club. For tickets (209) 521-8349.
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By DOANE YAWGER
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Zachary Ramos started the Gustine Traveling Library when he was a senior in high school.
W
hen he was a senior at Gustine High School, Zachery Ramos started the Central Valley Traveling Library. Since that time, he has given out more than 5,000 free books to underprivileged children from newborns through high school and his outreach has stretched beyond Merced County throughout California. Ramos, 20, has been a lifelong Gustine resident and without a doubt is more than busy these days. A full-time junior college student who also has three jobs and serves on two commissions, Ramos has high aspirations for his life — someday he wants to be president. During a three-year period, Ramos figures he has traveled more than 5,000 miles in a 2000 Honda Accord four-door sedan, giving out books in San Francisco, Oakland, Los Angeles, Monterey, Santa Cruz, Merced, Modesto, Oakdale, Turlock, Davis, Stockton and Sacramento. "I love seeing smiles on the kids' faces," Ramos says. "It lights a fire to keep on going. I see kids so ecstatic and I see their parents excited, too. It makes me happy." Ramos does about five book distributions a month, mostly at public events. He goes to events he sees on Facebook and social media. He also has started giving out books at school assemblies, including one Nov. 7 at Gustine Elementary School. When children see Ramos' booth
Z a c h a r y R a m o s started the G u s t i n e Traveling L i b r a r y
I love seeing smiles on the kids’ faces. It lights a fire to keep on going. I see kids so ecstatic and I see their parents excited, too. It makes me happy. they excitedly run up to it, initially expecting to get candy. But the youngsters' zeal doesn't wane when they see it isn't a toy or candy but a simple paperback book they can have for the asking. The Traveling Library first started out with stacks of books arranged on an old ice cream cart, a portable two-wheeler. About 20 percent of the books are donated and Ramos buys the rest out of pocket. "My generation gets a lot of flak for not being too motivated or
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ambitious. I am part of a group that wants to say we are not at all like that," Ramos says. "I should be able to do it and can't count on others to do it for me." In his second year at Modesto Junior College with a major in political science and a minor in business, he hopes to graduate by 2022 and plans to go to California State University, Stanislaus in Turlock, again majoring in political science. Ramos' ultimate goal is to get elected to public office. He plans to start locally as a city councilman or mayor and then go from there, advancing to the state Assembly and maybe the U.S. Senate. He stresses he is serious about ultimately running for president. "It's not just an idle wish. I am very serious." Last year Ramos ran for Mayor of Gustine and received about a third of the vote. He said it was a fun effort, earning him the distinction at the time of being the youngest Portuguese-American politician. Ramos classifies himself as an Independent, a moderate with a mix of beliefs ranging from JFK to Ronald Reagan. He says he has allies in both political parties. Along with MJC, Ramos has three jobs. He's an executive assistant and lobbyist for Wild Game Jerky in Merced, a recreation leader for the City of Modesto and is planning to start his own marketing company next January
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in Gustine. Conceding his schedule is very active, Ramos says besides his studies, the three jobs take about 24 hours a month. This year he helped start the Gustine Downtown Association and is keen on promoting local "mom and pop" businesses locally. It doesn't end there. Ramos also is a member of the Gustine Unified School District's Health and Wellness Committee and a member of the Merced County Library Advisory Board. The Central Valley Traveling Library is an all-volunteer, unpaid effort. Ramos does have one staff member who helps with calendar arrangements. There are about 50 people and businesses who are always ready to help him out. Ramos says his love for reading started at an early age. His father Samuel Ramos came to the United States from the Azores at a young age and had his son help him with the English language. "When I was growing up, he would ask for my help in writing things down and spelling things. Ever since I could read and talk, my father and I connected. It ignited a desire to read and help others with reading as well. When time allows, I still like to read," Ramos says. Mysteries, science-fiction novels, history and political science subjects are his favorites. The Merced County Board of Supervisors named Ramos its 2019 Volunteer of the Year for his book donation efforts. He also received the Daily Point of Light Award from the late President George H.W. Bush. He also received a Gold Medal Award for volunteer service from President Donald Trump and earned the Young Portuguese-American Promesa Award from the Portuguese American Leadership Council of the U.S. "If people want to help it is always greatly appreciated. The more we are helped the more we can do these events for the kids," Ramos says. â–
Gustine Elementary kindergarten class with the traveling library.
The Merced County Supervisors pose with Zachary Ramos in support of youth literacy.
The Merced C o u n t y Supervisors pose with Z a c h a r y Ramos in The traveling library has given out more than 5,000 free books to underprivileged children from newborns through high school.
Ramos can be reached at zacheryramos21@gmail.com
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arts&culture
Merry Christmas music
AND A PIXAR NEW YEAR By VIRGINIA STILL
“W
e wish you a Merry Christmas and a Happy New Year” are lyrics in a Christmas song that are very fitting for the lineup at the Modesto Symphony Orchestra (MSO) in December and January. The musical holiday cheer will kick off on Dec. 6 and 7 with the Holiday Pops! followed by a Holiday Candlelight Concert on Dec. 17. The joy continues with an exciting collaboration between Pixar and the symphony orchestra that is sure to make January the start of a happy New Year. “This is such an uplifting concert with some traditional Christmas music and possibly something new,” said MSO President and CEO Caroline Nickel about the holiday concerts. “It just encapsulates the holiday spirit along with tradition and it is so fun. It is just put together really well. The orchestra sounds amazing and the chorus is outstanding. Truly a wonderful start to the holidays.” MSO has been entertaining the Valley since 1931, and has been a resident company at the Gallo Center for the Arts for over 10 years. They have a full ensemble of professional musicians to light up the stage. Nickel added that their goal has always been to serve the entire community with their programs and entertainment. She has been with MSO since 2007, and the CEO for about six years. For the past 25 years, Picnic at the Pops has become a tradition for many and this year they had a Classical Mystery Tour with a tribute to the Beatles in celebration of the 50th anniversary of their album “Abbey Road” this past September. The outdoor concert is held on the E. & J. Gallo Winery Grounds. Originally it began with a guest list of about 1,500 and has since grown to more than 3,000 people each year. “One of the things we learned is that our audience enjoys music that they can sing along to and dance to easily and
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PHOTO BY DIANE MOODY
The Modesto Symphony Orchestra, Associate Conductor Ryan Murray, the Modesto Symphony Orchestra Chorus and the Modesto Symphony Youth Chorus.
PHOTOS BY VIRGINIA STILL/ 209 Magazine
The 25th Annual Picnic at the Pops! on the E&J Gallo Winery grounds.
that there is a familiarity to it,” said Nickel. “As a staff one of our biggest takeaways is that we have 3,000 plus people enjoying the concert with an orchestra and having a great time. And knowing that you are part of bringing the community something that is really special and spectacular.” The Holiday Pops is held at the Gallo Center for the Arts and as Nickel stated is a “really fun and dynamic concert.” She explained that the orchestra plays and there are 120 voices in the volunteer chorus that sing along to some pieces. They bring in a guest vocalist each year and this year it will be Broadway singer Ryan Silverman. In their third season, the youth chorus will also perform a couple songs. The stage will be set as a
winter wonderland and there may be a visit from a jolly guest in a red suit. The Holiday Candlelight Concert began many years ago at a church in Modesto and due to the high attendance, the concert had to be moved to a bigger church that could accommodate more people, so it is now offered at St. Stanislaus Church. “That concert is a chamber orchestra and a chamber chorus and it is just a beautiful presentation of holiday Christmas music that puts people in the holiday spirit,” said Nickel. “It is the opposite of the shopping craziness. St. Stanislaus church has a beautiful dome ceiling so it is just a really great space to have this in.” MSO also has an education program
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that has expanded over the past few years and, keeping the whole community in mind, they are bringing Pixar in concert on Jan. 24 and 25, 2020. The orchestra will play live while various clips of Pixar movies will be displayed including “Ratatouille,” “Finding Nemo,” “Monsters Inc.,” “Toy Story,” “Up” and “The Incredibles.” “So, the orchestra is playing live music while you are watching the film on the big screen hanging above the orchestra,” stated Nickel. “This is something that orchestras are starting to do that is popular among concert goers and we are really excited to bring that. That is another way that we reach our community and serve a different audience.” For more information visit www. modestosymphony.org. ■
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arts&culture
T
e h
e T t h a e t a S
85
tr
e
celebrates 85 years By SABRA STAFFORD
O
n Dec. 25, 1934, the State Theatre in Modesto opened its doors to the public for the very first time and patrons were able to watch the military musical “Flirtation Walk,” starring Dick Powell and Ruby Keeler. Within a matter of days, the movie’s run had already come to an end, but the legacy of The State Theatre was just beginning. The State Theatre has reached the milestone of 85 years and plans to celebrate the occasion with a bevy of festivities, including the launch of The Jewel, which adds a long-desired and muchanticipated second screen. The State Theatre was designed by architect S. Charles Lee, who during the 1930s and ‘40s was 209MAGAZINE.COM
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the leading designer of movie houses and theatres. He was an early proponent of the Art Deco movement, which is reflected in the design of The State, from the graceful greyhounds and gazelles bedecking the walls to the marquee. Lee believed the show started on the sidewalk and wanted the outside design to reflect that belief. For decades, The State Theatre was the place movie patrons would go to see such blockbusters like “Gone with the Wind,” “The Ten Commandments,” “Casablanca” and “Cleopatra.” But as time passed, the charm of a one-screen movie house couldn’t compete with the larger cineplexes opening up around town. While other theatres like the Covell and the Strand were lost to the communi-
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ty by one form or another, The State remained standing. In the 1990s the theatre enjoyed a resurgence of popularity as Cinemexico, showing films in Spanish, but even that began to fade away as the theatre itself was falling into greater disrepair. In 1994, the Downtown Arts Project took over The State Theatre and added live music concerts, guest artists and foreign and art films to boost revenue. In 2005, the current operators, the nonprofit State Theatre of Modesto Inc., took over running the theatre. The changing of the guard ushered in a period of revitalization for The State Theatre. A renovation project was undertaken that included replacing the seats, restoring the plaster walls, a new ceiling and redesigning the concession stand. “It was just in disarray,” said State Theatre Executive Director Kirstie Boyett. “It was a community effort to salvage the theatre both physically and financially.” The upgrades have continued over the years, including a switch to digital format and an upgraded marquee, because “The State Theatre still believes the show starts on the sidewalk,” said State Theatre Board member Randy Siefkin. Since the renovation, The State Theatre has experienced a rebirth in downtown Modesto becoming a cultural hub for arts in its various formats. “We like to call ourselves the jewel of Modesto,” Boyett said. The State Theatre is preparing to open their newest addition — appropriately named The Jewel — which will add a second theatre and screen. The new space will seat 25, compared to the 550 in the main room and will share the same concession stand. It will primarily be used to show movies after opening weekend and for private rentals and events. Planning for The Jewel began in early 2019, but the wishing for it has been much longer, so it seems to be an appropriate gift for the 85th year. On Dec. 24, The State will host a soft opening of The Jewel. On Dec. 21, The State is planning an early birthday celebration with a selection of films and birthday cake. ■ For more information visit thestate.org. 209MAGAZINE.COM
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It was a community effort to salvage the theatre both physically and financially. — The State Theatre Executive Director Kirstie Boyett
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flavors
By VIRGINIA STILL
R PHOTOS BY VIRGINIA STILL/ 209 Magazine
aw is a very appropriate name for the restaurant in Modesto that serves food in that very state — raw, as in sushi. However, that is not the only reason people frequent the establishment, as they also pull up a seat at the bar. The restaurant has gained popularity for its Japanese-inspired menu over the years and the bar for its vast selection of wine, sake, beer and cocktails. The restaurant, owned by Alex Phongsavat, was opened about six years ago to the delight of sushi lovers and beverage enthusiasts throughout the 209. Bar Manager and bartender Briana Jane Ngo has only been behind the bar at Raw for about a year and half but has cultivated her skills and broadened her horizons in the bar world. Working in an environment where she has free range to create and an amazing boss has been a phenomenal experience so far.
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“It is very amazing,” added Ngo about working at Raw. “I actually went from a corporate franchise restaurant and when I came here it was a different environment. I can make up my own drinks and be creative. He (Alex) allows me to expand. I think it is just a different vibe compared to where I was at. Overall being a bartender here, it has taught me so much.” The customers are a favorite part of her job and the big connections she has made mean a lot to her. She said that there are customers that return just to see her and many are on a first name basis. The full bar offers a large selection of wines by the glass and the bottle like the Justin Cabernet Sauvignon or the Frank Family Chardonnay that are paired with some of the offerings on the menu. They offer five beers on tap including some Japanese selections like Kirin or Sapporo and bottles as well. Then there is the long list of cocktails that can be ordered as well as sake, a multitude of whiskeys, scotch, vodka and tequila. A couple crowd pleasers that are on the cocktail menu year-round at Raw and requested on a regular basis are the Coconut Pearl and the Cucumber Martini. The Coconut Pearl is made with a premium Tyku Coconut Nigori Sake crafted from Junmai sake and infused with coconut, pineapple vodka, Malibu rum, shaken with a little simple syrup and poured in a martini glass with a cherry at the bottom. This tasty little concoction has some sweetness and creaminess that is a chilled cloudy delight. The Cucumber Martini is made with muddled fresh cucumbers, Effen Cucumber Vodka, lemon juice shaken with a splash of St-Germain, chilled and served in a martini glass that is garnished with fresh cucumber slices. A fan favorite for sure, this refreshing and light libation is a definite treat that almost makes you feel like you are drinking something healthy. “My knowledge about alcohol and being a bartender has expanded so much in a year and a half,” expressed Ngo. “It is crazy. It brings joy to me to serve our customers. The atmosphere and also the customer service is 10 out of 10 here. When you step in you will feel the vibe.” They also have a restaurant in Stockton that has been open for about 16 years. For more information call 209-566-9560 or visit Raw on Facebook. ■ 209MAGAZINE.COM
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IF YOU GO GETTING THERE: RAW 1200 I Street • Modesto, CA 95354 CONTACT: 209 566-9560 HOURS: Monday – Thursday 11:30 am to 2 pm, 5 pm to 9 pm Friday 11:30 am to 2 pm, 5 pm to 10 pm Saturday 5 pm to 10 pm Sunday CLOSED
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Open enrollment begins Oct. 15, 2019
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L
oza Wine & Crepes may have the word “crepes” in its name, but the downtown Turlock eatery has more to offer than just thin pancakes with sweet and savory fillings. The popular lunch location features a menu of delectable crepes, like the sweet Peanut Butter Blondie or savory Roasted Turkey Spinach Pesto, along with sandwiches, unique entrees and Ukrainian items such as Chicken Pelmeni and Savory Bacon Potato & Onion Vareniki. Loza also has a complete brunch menu only available Saturday, Sunday and Monday. Loza’s wine selection varies from local California reds and whites, to French, Spanish and New Zealand offerings, said owner Yelena Tsymbal. ■
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Seared Rib Eye Steak & Chimichurri is paired with Locations Spanish Red Wine
Shrimp Scampi Pasta is paired with Locations New Zealand White Wine
The Rib Eye is served with a chimichurri sauce, along with garlic mashed potatoes and asparagus. The Spanish Red Wine is made with grapes collected from five different regions. The wine has notes of dark berries and hints of spice.
The scampi features shrimp atop linguine pasta, with tomatoes, basil and garlic. The New Zealand White features fruit from two regions — Wairau Valley and Awatere Valley. It is crisp and aromatic with notes of grapefruit, gooseberries and tropical fruit.
IF YOU GO Brunch selections Three popular selections from Loza’s brunch menu are paired with three varieties of mimosa — mango, pomegranate and guava — all made with Wycliff Champagne. New York Steak ‘N Eggs Crepe: Medium seared New York steak, hash browns, two scrambled eggs, cheddar cheese, green onions, fresh salsa and Russian sauce Club Melt: Turkey, bacon, ham, avocado, tomato, lettuce and cheddar cheese Cinnamon French Toast: Two slices of thick French toast and two scrambled eggs
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GETTING THERE: LOZA WINE & CREPES 601 E. Main St., Turlock CONTACT: www.lozawineandcrepes.com HOURS: Wednesday through Friday 11 a.m. to 9 p.m. Saturday through Monday 9 a.m. to 3 p.m. Tuesdays CLOSED
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h s o n n o sh
no
h s o N t a
By VIRGINIA STILL
209MAGAZINE.COM
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wo brothers had a vision of bringing some big city flare to Lodi. With their combined experience in the industry, co-owners Marcus and Gabriel DeAnda created a place in April 2018 where people can nosh on nosh at Nosh; that is, at West Oak Nosh. “Nosh on nosh at Nosh is a proper sentence: it is eat with enthusiasm on small bites or snack foods at Nosh,” Marcus explained. “We were able to use the name quite a bit. It (the name) was fun to play with and easy to say.” Nosh is actually an English word, as a quick internet check will tell you. As the sign states when entering the establishment on Oak Street in downtown Lodi, nosh is a noun that means a light meal or snack or could be a verb meaning to eat with enthusiasm. This German-inspired American pub and restaurant invites guests to do just that. Weather permitting, they open the garage style doors that gives the restaurant an open air feel for those who don’t want to sit outside. Along with outdoor seat-
ing they also have a bar area that serves up a variety of craft beers, wine and cocktails. There is a dining room area that has communal seating so that people can mingle. “The food we put out we want to make sure that it is solid,” stated Marcus. “We want to create that consistency so that people know that they can come here and get the same great experience.” Growing up in Stockton the brothers wanted to have a beer hall style establishment that somewhat resembled the Graduate Restaurant in Stockton, with the community tables and the barrage of hoots and hollers of people whooping it up. “We are used to talking to people we don’t know,” Marcus explained of why the community tables and beer hall style works for them. “When it gets busy it gets loud like the Graduate; when you would open that door there would be such a roar of people and it was so intense. I loved that. So, we have those garage doors and we open those up and the sound goes out.” They offer lunch, dinner and
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We want to create that consistency so that people know that they can come here and get the same great experience. — Marcus DeAnda
IF YOU GO GETTING THERE: WEST OAK NOSH 10 W. Oak Street Lodi, California CONTACT: (209) 224-8157 HOURS: Monday - Tuesday CLOSED Wednesday - Thursday 11 am - 9 pm Friday - Saturday 11 am - 11 pm Sunday 10 am - 6 pm German Inspired – American Pub and Restaurant
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brunch on Saturdays and Sundays. Although many people think that they are a German restaurant, Marcus explained that they are really German-inspired and have a lot of different flavors coming out of the kitchen. Some of the customer favorites are the Bavarian Pretzel with house made beer cheese and beer mustard, Nosh Fries, Nosh-O’s, Spaetzel n Cheese, Nosh Burger and the Pork Schnitzel. The pretzel is practically the size of a steering wheel – made for sharing – and is lightly salted, served with tasty made from scratch beer cheese. The Schnitzel is a best seller and made from scratch out of the pork loin that is cut and trimmed, hand pounded out and breaded in house topped with crispy Nosh slaw, chipotle aioli, pickled onions on a pretzel-knot bun. The Nosh Burger is house ground beef brisket, pickled onions, mixed greens also served on a pretzel-knot bun. The brisket is trimmed, ground, and made into patties in the kitchen and is 100 percent brisket. Newly added to the menu is the Nosh-O’s that are made with flour tortilla chips, cheese, seasoned ground beef, bacon, pickled peppers and onions, sour cream and a cilantro-jalapeno aioli that kicks it up a little on the spicy meter. After being open a year they were able to add a brunch menu and a kids menu. The brunch has some cherished edibles like the Loaded Avocado Toast that is on sourdough toast, topped with avocado, fried eggs, and bacon or the Nosh Breakfast Burrito with choice of sausage, potato hash, scrambled eggs and cheddar. “We wanted to take some of our German flare and add it to items that maybe weren’t German before,” expressed Marcus. “Basically, to make it more palatable for people that have not been exposed to German food. I have eaten at German restaurants and it is a very specific type of food. So, for us we can still hit those items with a little twist to them like the Schnitzel and the Spaetzel and the kraut. We do a lot of pickling here.” For some lighter options they have a Chicken Cobb Salad and Quinoa and Pork Belly Salad which are customer favorites as well as the Beet and Orange salad and the Arcadian Salad. There are also vegetarian options like their vegan sausage. They have a variety of sausages like the Andouille, Bratwurst, Italian, Polish, and Jalapeno Cheddar and a sausage board that has some pickled items and sauerkraut. Marcus invites everyone to check out the relaxed environment and cool vibe at Nosh where you can get just about anything you are looking for, “except quiet.” ■ 209MAGAZINE.COM
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SAN JOAQUIN COUNTY'S NEW RADIO STATION
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Brown’s English Toffee and Celtic Candies opened in 1985 and since that time has been under the guidance of four different owners and in three different towns, but all the while they have been turning toffee and Celtic candies that have earned them loyal customers around the country. “There’s not one single state that we don’t send an order to as some point each year,” said current owner Carl McDanel. Brown’s English Toffee and Celtic Candies was started by Tom and Helen Brown in Oakhurst, using Helen’s grandmother’s toffee recipe. The cottage business took shape and continued through an ownership and location change. The third owner moved the business to Fair Oaks, which is where McDanel and his wife first became acquainted with the toffee. “The third owners were good friends of ours and when the husband passed away, we helped his wife with the business through Christmas,” McDanel said. “At the end of the year she asked if we would buy the business.” The question was posed at an opportune time for the McDanel couple, who had been spending their time sailing
around various ports in the Northern Hemisphere. “It was time for us to make a change,” McDanel said. The couple moved the business to Fiddletown in Amador County and still use the original recipe, which is on a 3X5 card on the wall. The gourmet toffee is handmade in small batches using real butter, sugar Guittard’s chocolate and Blue Diamond almonds. They also make batches without nuts. The flavors include vanilla, milk chocolate, dark chocolate, and white chocolate, and for the holiday season the business will be making Peppermint Bark. In addition to the toffee, the business also makes Celtic candies, which includes different flavors of fudge, treacle and salted caramels. “There are seven Celtic nations and we have found recipes that represent and are authentic to six of the nations,” McDanel said. To order the toffee or candies, visit betoffee.com or call (888)-443-4302. — SABRA STAFFORD / 209 Magazine
Collier’s Confections is a fairly recent addition to the area’s candy offerings, but owner Leslie Collier’s experience with making sweet treats goes back several decades. “I started making candies in the 1980s,” Collier said. “It was kind of like Tupperware parties, where I would go to people’s houses and teach them how to make the candy and sell them the supplies.” She owned a candy store in the 1990s, but then opted to hang up her apron as her family grew. She started up again as a cottage business working out of her Sonora kitchen after her husband retired. “It’s been exciting to come back to it,” Collier said. “I’ve decided to go at a slower pace and it has been more enjoyable.” It’s also turned into a family business once she discovered her brother Roe Lawson had a talent for making homemade marshmallows. “He does a nice job of getting the flavors just right,”
Collier said. Collier’s Confections offers a full line of sweet treats like turtles and English toffee, but the real specialties are the truffles and the chocolate covered marshmallows. Some of the truffle flavors include chai, Mexican coffee, or the ever-popular chocolate whiskey, while the marshmallows are flavored with mocha, vanilla, lemon, and peppermint, a special for the holidays. They also do custom orders. “We’re always experimenting with different flavors and changing things up,” Collier said. Collier’s Confections is sold in three locations — Mother Lode Grown in Sonora; Here’s the Scoop Two in Jamestown; and Village Mercantile in Coulterville. Orders can also be placed online at bit.ly/Colliers_209 — SABRA STAFFORD / 209 Magazine
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to D’lilah’s Cakery are her use of flavors and the unique twists she puts on some classics. “I enjoy the experimenting,” Bubill said. “I’ve come up with some really great creations on accident by just playing with it and throwing in something new.” The store offers alcohol-infused cupcakes for adults like chocolate caramel Hennessey, salted caramel coconut rum, and Kalhua Snickerdoodle. Bubill also does custom orders cakes and has a talented hand at sugar sculptures. “Learning to do the sugar sculptures was like heaven for me,” Bubill said. “I like to work with my hands and be creative.” D’lilah’s Cakery is located at 445 Weber Ave., Ste. 142 in Stockton. For more information or orders call (209) 740-1026 or email dlilahscakery@ gmail.com. — SABRA STAFFORD / 209 Magazine
Vanessa Bubill’s appreciation for baking began in the kitchen with her grandmother and continued through her culinary education and various bakeries, but it is her alter ego D’lilah that she really has to thank for the success of her budding business. “When I get here, I am D’lilah,” Bubill said while sitting in her Stockton bakery. “I’ve got energy and I’m ready to go. D’lilah is a lot more outgoing and can pull out an extra burst of energy when I need. When I get home I’m back to Vanessa and can relax.” D’lilah’s Cakery began out of Bubill’s Manteca home in 2017. She moved into her location at the waterfront warehouse shopping district in Stockton in 2019. The selection at D’lilah’s Cakery includes cupcakes, cakes jars, truffles, cobblers, strawberry shortcakes and special flavored lemonades, like the blue mermaid. What has really bringing guests back again and again
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The family owned business also offers build your own gift baskets, which may include Candy Cane and Eggnog almonds, varying caramel corn flavors, as well as specialty nuts and dried fruit. Roberts Ferry Nut Company is located at 20493 Yosemite Blvd., Waterford. For hours of operation call (209) 874-3247 or visit robertsferrynutcompany.com. — TERESA HAMMOND / 209 Magazine
Situated in the sleepy little town of Roberts Ferry, the Roberts Ferry Nut Company is an ideal stop for one-of-akind holiday treats and bountiful gift baskets. The seasonal favorite Candy Cane White Chocolate Caramel Popcorn, as well as the White Chocolate Cranberry Almond Caramel Popcorn, are both made on site and are only available during the holiday season.
much thought to how they were prepared until moving back to the 209 area and watching his mother-in-law prepare batches of the treats. “One day my husband, who is not Italian, was watching my mother make them and he sure caught on in a hurry,” Elida said. “A few years ago, when he was not able to work due to a major breathing problem, he decided to start making them here at our Woodbridge home. In the meantime, my fabulous mother had passed away and I know she would have surely wanted us to keep the wonderful family tradition going. We sat down one night and decided, ‘why don't we make them, package them and sell them for a little extra income.’” It was a fortuitous idea for the couple, who are now in their third year of operating their cottage industry of making and selling biscotti. The biscotti from Biscotti Di Manna are more crumbly than crunchy, with the almonds and a hint of anise providing the flavor, making them perfect to dunk in coffee or tea. “We are so proud of our product and I am so proud of my husband, who is the baker, and I do all the packaging,” Elida said. For orders call Elida at (209) 333-0801. — SABRA STAFFORD / 209 Magazine
Whether you say it like the Italians with a long o sound or the American version with a short o, Earl and Elida Harris will be happy to sell you their homemade biscotti. The Woodbridge couple are the proprietors of Biscotti Di Manna and use a recipe from Elida’s Italian roots and passed down through the generations. “Over 100 years ago my grandparents settled in the Acampo, California area from Italy,” said Elida Manna Harris. “I was fortunate to grow up right next door to one set of Italian grandparents and a mile or so from my other Italian grandparents. Consequently, I was raised with so many wonderful Italian recipes and would watch them as they all would prepare wonderful authentic foods or baked goods. “Whether I watched my grandmother or my mother prepare, I was able to practice making Italian biscotti, which was made during the holidays in their homes.” Elida continued the tradition of making biscotti during the holiday season and giving them to friends and family. “I only used my mother's original recipe, which was handed down by my grandmother,” Elida said. “The same ingredients have been used in our family all these years. We have not deviated with ingredients at all.” Earl enjoyed eating the Italian cookies, but never gave 209MAGAZINE.COM
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For many, four leaf clovers and horseshoes bring good luck. Fortune tastes much sweeter in the Japanese culture, however, thanks to a New Year tradition called Mochi Tsuki. Livingston United Methodist Church spearheads a movement to recreate the Japanese tradition each December, inviting 209 community members and volunteers to partake in the process of pounding out thousands of rice cakes, or mochi — a process that requires hours of physical labor. Mochi Tsuki means “pounding the mochi,” and the centuries-old tradition is said to bring good luck as communities come together to celebrate the New Year in Japan. The process begins by soaking roughly 400 pounds of sweet rice for two days, which is then washed and transported to a grinder to help with the pounding process. The rice used to make mochi is unlike ordinary rice, as its grains are much
smaller and more glutinous. Next, two people pound the rice as one person rotates it during the process. The rice is then rolled into balls to enjoy, either as plain dumplings or ahn mochi, which is mochi that contains a sugary, sweet substance made out of beans. The annual Mochi Tsuki ceremony at the Livingston United Methodist Church will be held on Dec. 28. The best time to come watch the pounding of the rice is around 10 a.m. that day. The church’s New Year mochi is available to order through Dec. 23. The price is $5 a pound for plain mochi and $2 apiece for ahn mochi. Orders can be placed by calling the church from 9 a.m. to noon at 209-394-2264, or order forms can be picked up at the church. Orders will be available for pickup from 1 p.m. to 4 p.m. only on Dec. 28 at the church, located at 11695 W. Olive Ave. in Livingston. — ANGELINA MARTIN / 209 Magazine
When Victoria and Doug Spainhower decided to open a coffee shop in Sutter Creek, they wanted a place that would be at the heart of the Gold Country town and if it happened to serve the needs of those with a sweet tooth, then all the better. The couple’s endeavor has proven successful as Choc-O-Latte has become a favorite among Sutter Creek residents and visitors alike. “You can go into any little town in any country for that matter and they have a local coffee shop,” Victoria Spainhower said. “It truly is the heart of a town. People will come every morning to check up on each other, share sorrows, celebrate milestones or just be together. It can be a local event, or something global, we as a community will go through together. We at Choc-O-Latte like to provide that for our community. Sometimes just a hot cup of coffee or a smiling face is the comforting feeling we all need from time to time.” The coffee shop just celebrated its fourth year in business and Victoria credits it to making guests feel right at home. “We hear from customers every day that walking into
Choc-O-Latte is more like visiting family than going to a business,” Victoria said. The store’s tag line is ‘Everything Chocolate,’ so it makes sense that the signature drink, a Choc-O-Latte, would be a chocolate lover’s dream. “It's our namesake,” Victoria said. It’s a chocolate latte. With two shots of our specialty espresso mixed into a combination dark/white chocolate, topped with beautiful micro foam, with a special chocolate design on top with a cookie on the side. It’s the whole shop in a cup.” The Choc-O-Latte is sold year-round. For the holidays the shop will be bringing out some classic creations like Egg Nog lattes, Peppermint mochas, and a few new ones like Santa’s cinnamon latte and holiday heath bar latte. “It has been a pleasure serving our community and getting to know everyone over a simple cup of coffee,” Victoria said. Choc-O-Latte is located at 48 Main Street in Sutter Creek. For more information visit facebook.com/chocolattesuttercreek/ — SABRA STAFFORD / 209 Magazine
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BIG CITY By TERESA HAMMOND
A
s the hustle and bustle of the holiday season surrounds the streets of the 209, the city of San Francisco hosts a number of holiday events steeped deep in tradition, as well as fun for those looking to escape for a day or a weekend. Just a relatively short drive from the 209, the City by the Bay comes alive each holiday season with the spirit of the season being celebrated in a number of ways. ■
Jolly Ol’ Saint Nick If one is traveling to the City for shopping, lunch or a night out on the town a stop by Macy’s Union Square to visit the fat man in the red suit, is definitely worth adding to the “To Do” list. Perched on the seventh floor of the downtown department store from late November to Christmas Eve, visitors are treated to Macy’s Santaland, where they can share their wishes, as well as have their photos taken with the ‘Jolly Old Soul.’ Photo package prices vary. Visiting with Santa is free of charge, naturally.
IF YOU GO Macy’s Union Square, 170 O’Farrell St., San Francisco. Visit macys.com/social/santa-land/sanfrancisco for details and information.
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Nutcracker Celebrates 75th Year It may be a little-known fact, yet it is one which will be celebrated on Dec. 11th as the San Francisco Ballet presents the holiday classic performance of the “Nutcracker” for the 75th year. On Dec. 24, 1944, San Francisco was the first city in the United States to present Tchaikovsky’s now classic ballet. Since that day, 75 years ago the production has delighted an audience of all ages. Many have made it a family tradition, as well as serving as a popular field trip event for San Francisco youth. The Dec. 11 show will be opening night for the long time City tradition. It will also be a night of celebration for its 75th year, paying tribute to the many “Claras” of the past. Additional San Francisco Ballet School Alumni will also be celebrated during this one-time event. Entertaining audiences of all ages for decades, the Nutcracker is a full-length ballet clocking two hours and 20 minutes. The characters and action on the stage of the historic War Memorial Opera House easily keep audiences of all ages engaged as they watch the journey of the Nutcracker come to life as the audience travels through the dreams of Clara Fritz. A number of showtimes are hosted daily from Dec. 11 through Dec. 29. Ticket prices vary by seat choice.
IF YOU GO War Memorial Opera House, 301 Van Ness Ave., San Francisco. Ticket purchase in advance is advised at sfballet.org.
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Ice, Ice Baby Situated just feet below the infamous tree at Union Square, the Safeway Holiday Ice Rink in Union Square opens in November of each year and maintains operation through late January. This San Francisco holiday tradition offers visitors, as well as locals the opportunity to get wrapped up in the spirit as they circle the ice in the heart of Union Square. With notable department stores such as Macy’s, Neiman Marcus, Saks Fifth Avenue and every lady’s favorite, Tiffany, flanking the rink, the holiday ambience serves as a delightful backdrop to the venue. Open daily, novices as well as naturals can pick any day of the week between the hours of 10 a.m. to 10 p.m. to take a whirl around the ice. Skaters are permitted an hour and a half per session and are encouraged to purchase tickets in advance. Tickets range from $13 to $24.95 depending on the skater’s age and package. Those new to the ice might also enjoy the “Learn to Skate” event hosted each Saturday and Sunday from 8:30 a.m. to 9:30 a.m. Check-in is at 8:15 a.m. Sign-ups are at LearnToSkate2019.eventbrite.com
IF YOU GO Union Square, 333 Post St., San Francisco. Visit unionsquareicerink.com.
Sugar and Spice A long-time standing tradition appreciated by locals, as well as insiders and tourists alike can be found in the grand lobby of the Fairmont San Francisco. A two-story life size gingerbread house has become a must-see attraction for those visiting the City during the holiday season. Standing 25 feet high, 35 feet wide and 10.5 feet deep, the gingerbread house features 6,000 gingerbread bricks, 1,650 pounds of candy and 3,300 pounds of icing.
IF YOU GO Fairmont San Francisco, 950 Mason St., San Francisco or visit fairmont.com/san-francisco.
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thegreatoutdoors
FOR THIS ANGLER
O …there’s nothing that warms me up more than a hot winter bite.
ften, I get asked around this time of year if I fish during the winter. I do fish during the winter, but I’m a little pickier on when and where I fish. When I was younger and couldn’t travel as much, I primarily stuck to one body of water all year long. The nice thing about living in the Central Valley is that more than one species of bass can be found in many of our local lakes and rivers. My tournament season kicks off on Lake Shasta in January. In preparation for Lake Shasta, I plan on fishing the baits that I plan on using, hopefully, gaining confidence in the different colors and techniques, mainly targeting spotted bass. Spotted bass and smallmouth bass thrive in colder water. Some of the coldest days of winter are often great days to target spotted bass in our local lakes. ■
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The Lakes
The Delta
New Melones, Lake Camanche and Lake Don Pedro are all excellent lakes to target spotted bass this winter. They all fish pretty much the same during the winter. Anglers who struggle to catch fish are usually fishing too shallow as the fish move out deeper in pursuit of the schools of bait that have also went deeper. It’s imperative that you target fish while using a fish finder. Most of the time they’re going to be setting up on main lake points, submerged islands or where there is slightly warmer water. If it’s raining, this is a good time to look for run off. Sometimes if you’re lucky, the water running into the lake can cause the fish to move shallow. This is a great time to tie on a reaction bait like a spinnerbait, jerk bait or slow rolling an Alabama rig. For deeper fish, some of my favorite baits have been a shaky head 6-inch strait tail worm, skirted twin tail grubs rigged on a football head, a standard football jig and a smallie beaver fished on a Frenzy Whack a Sack. For those fishing for trophy bass, winter is known as the time when some of the lakes’ biggest fish fall for large swimbaits. Admittedly, I’ve never gotten onto a good swimbait bite. It’s well known though that as most of our local lakes are being stocked with trout that the bass are not far behind. Every so often there’s a story of an angler fishing for trout who ends up getting their trout taken from their line by a trophy bass.
Wintertime fishing on the Delta can also be good for anglers who know where to go, unlike the fall when current is the key. Winter bass fishing is best for those who avoid the current. As the water cools the fish become lethargic. To conserve energy, they often set up in places where they don’t have to work as hard to stay in one place. Dead end sloughs and areas away from the main channel are places that I like to target. There are very few baits that I like better this time of year on the Delta than a brown pitching jig fished on 20-pound test fluorocarbon line. The bass aren’t going to be shallow and seem to prefer high tide during the winter. Two of the biggest bass I’ve ever caught on the Delta were in December while fishing a black jig in Buckley Cove and in nearby Smith Canal. Come to think about it, they were both out of the current and near rock and wood. December through January can be hit or miss for a lot of anglers targeting striped bass. Early to mid-December seems to be the best for me while tossing swimbaits and lip-less crank baits around current. Unlike largemouth bass, striped bass thrive in the current and can be found stacked up around points, bends and current breaks. Anglers that like to troll usually like to troll with deep diving broken backed Rebels or Yozuri Minnows. When trolling it’s important to speed up. My best luck has come when trolling between 2 and 3 miles per hour. Anglers fishing with bait do well while using a variety of baits. Live mudsuckers are a great choice but can be difficult to get. I usually prefer to drift a live bluegill hooked through the lips with the current. Wintertime fishing isn’t the easiest time of the year to be outside. As a result, a lot of anglers put away their fishing gear until spring. I’ve had many days when I wished I would have just stayed home by the fireplace. Looking back, I’m glad I didn’t since there’s nothing that warms me up more than a hot winter bite.
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thegreatoutdoors
The kindness of
STRANGERS BY MATT JOHANSON
PHOTO BY MAX FORSTER / SAVE THE REDWOODS LEAGUE
I
f you think Lee Vining to Tuolumne Meadows makes for a slow and windy drive, try it in winter on cross country skis sometime. The 17-mile trek over Yosemite's Tioga Pass climbs more than 5,000 feet, taking my brother and me 10 hours on a cold December day. Completely spent, we arrived at Tuolumne Ski Hut at dusk, finding two other visitors already there. “Welcome. Want a beer?” asked one new hut mate as the other tended a warm and comforting fire. We gladly accepted, and a cold brew never tasted better. Those who frequent the outdoors can tell you that such kindness occurs more often than you might expect. I encounter it frequently, and in honor of the holidays, I compiled the following list to express my gratitude. I'm grateful for the strangers who gave my buddies and me more free beers at Mount Whitney, Camp 4 and Ostrander Ski Hut. Thanks to the backpackers who gave my companion and I water when we were hot and thirsty on the Pacific Crest Trail. On the same trek, multiple groups of Trail Angels gave us hot meals and cold drinks.
Lots of friendly motorists have given me lifts back to my car after hikes, sometimes for more than 100 miles. I've even hitched rides from a park ranger and sheriff 's deputy. When my climbing partner dropped an expensive piece of gear from a popular Yosemite route, a fellow climber returned it instead of keeping it like he easily could have. In fact, I've never met a climber who failed to help out someone in need on the rock. On multiple occasions when campgrounds were full, campers invited companions and me to share their sites; it doesn’t hurt to bring a six-pack when you ask. Once when a friend and I were camping near a fishing cabin, its owners arrived, invited us to stay inside, fed us and even lent us fishing gear! After I helped a hiker ascend Yosemite's Vogelsang Peak, she bought me a delicious and pricey dinner at Vogelsang High Sierra Camp. Other hikers have invited
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companions and me to dinner in the High Sierra and the Grand Canyon. I hypothesize that the farther you go from a paved road, the nicer people become. Here's proof: when I lost my GPS device deep in the backcountry, another backpacker picked it up, found my “home” waymark, determined my address from it and mailed it back, refusing my offer to compensate him for his trouble. I hope I've given as much back. I give food and water to backpackers, give directions to anyone who needs them, pick up hitchhikers whenever I can, and let campers share my site when others are full. No one can promise that every outdoors encounter will be a good one, of course, but experiences I’ve enjoyed could bolster one’s faith in human nature, providing yet another reason to get out there. TRAIL SNACKS Here’s good news and a chance to help for those who love giant sequoias. Owners of the world’s largest privately-owned grove of the ancient trees have agreed to sell their 530-acre lot to a conservation group. Save the Redwoods League is raising $15.6 million to buy the area known as Alder Creek, which includes 483 of the majestic giants. The group hopes to eventually transfer the land to the Forest Service for inclusion in the surrounding Giant Sequoia National Monument. Those who wish to contribute can learn more at savetherewoods.org. Ahwahnee Hotel, Curry Village and Badger Pass have returned to Yosemite. They never left, of course, but the park has restored their names following a fouryear trademark dispute with former park concessionaire Delaware North. The National Park Service paid $12 million to the company to settle the dispute but at least the resolution should quell the outrage caused by the landmarks’ temporary renaming. Those shopping for outdoors lovers this holiday season could do a lot worse than the new photo book “Ansel Adams’ Yosemite,” a 160-page volume of the famed photographer’s best images from one of the world’s most treasured national parks. The book beautifully captures Adams’ work depicting not just well-known landmarks like Half Dome and El Capitan but other scenic wonders like Cathedral Rocks, Merced River and Lyell Canyon. ■
“I hypothesize that the farther you go from a paved road, the nicer people become."
Save the Redwoods League aims to buy the Alder Creek giant sequoia grove, preserve public access and turn it over to the Forest Service.
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wedding
Weddingfortrends 2020 By ANGELINA MARTIN
W
edding trends come and go, but saying “I do” will never go out of style. Still, there are often so many details that come into play when planning a wedding that knowing what’s hot and what’s not can serve as a
useful starting point. From the type of blooms in your bouquet to the amount of dessert an average wedding guest eats, we spoke with 209 wedding planners to help make sure your special day hits all the right notes. ■
The days of towering cakes that serve hundreds are no more, according to Taylor. “A lot of couples are straying far from the traditional cake,” she said. “Most are doing a single-tiered cake for just them to cut, then just providing other desserts for guests.” This can include a sheet cake from the same bakery; caterers in the back can slice it up while guests watch the couple cut into their smaller cake, and then everyone enjoys the same treat — just in a much more convenient way. Many couples are also opting for dessert or candy tables for their guests. Dessert tables feature delectables like donuts, cake pops, brownies and cookies, while candy tables are covered in favorites such as sour gummy worms, M&M’S, peach rings and more. Mesenburg said that couples should provide two to three baked goods per guest on a dessert table, while candy tables should expect each guest to eat one pound of candy.
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Couples these days don’t simply want their guests to attend a wedding, but to have an experience. Because of this, some trends that don’t quite have a category are popping up at ceremonies throughout the 209. Mesenburg said that weddings have recently started providing fun activities for their guests to take part in, such an instructor-led succulent class she saw at a recent reception. Attendees were able to pick and pot their very own plant, providing them with a keepsake that would continue to grow long after the wedding.
Guest Experience In recent years, popular color palettes for weddings have shifted. “It used to be that brides were loving the lighter colors — and they still are — but a lot of brides nowadays aren’t afraid to go with dark, deep hues like burgundy, deep reds or dark greens,” said Nicole Taylor of Nicole Taylor Events (Modesto). These jewel tones provide a feeling of warmth and elegance and are popular in the early spring and late fall. Any color choice is important when deciding on the experience you’d like to create for guests, Mesenburg explained. “If there is a feeling that you are trying to accomplish, colors are very important to set that mood,” she said. “It’s also dependent on your location because you always want to make sure you’re not clashing with venue. A lot of people don’t pick their colors until they know where they’re having the wedding.”
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wedding
While the classic wedding atmosphere will never fade from ceremonies across the country, one theme that has remained popular in the 209 is the rustic wedding, Nicki Mesenburg of Events by Nicki (Lathrop) said. A sophisticated blend of country, vintage and ethereal wedding styles, a rustic affair is typically associated with wooden backdrops, farm-to-table features and barnyard settings. “I didn’t think it was going to last that long, but the rustic, barnyard feel is still going strong,” Mesenburg said. “But, it’s always evolving.”
Wedding Theme
A trend Mesenburg said she’s seen develop as a result of the woodsy, simplistic feel of rustic weddings is a “boho chic” vibe, which features long, flowy dresses, floral crowns and freespirited couples. These weddings usually play with textures, whether it be velvet pocket squares or unique flower choices tied together with twine. “It’s very timeless looking in a different avenue,” Mesenburg said.
In keeping with the boho trend, many brides and grooms are opting for plenty of greenery in their floral scheme, from the bouquets to alter arrangements. Foliage is the new flower, with couples choosing to use lush greenery as table runners, trim on their venue’s doorway, aisle markers, canopies and more. Depending on the wedding’s color scheme and what blooms are in season, a couple can personalize this trend. It tends to place less emphasis on any flowers used and instead utilizes them as accents. No matter what the trends are, however, there are no rules. “The way things have to be is not as strict as it was 10 years ago,” Mesenburg said. “Everyone is free to do whatever best expresses themselves.”
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wedding
Destination 209 Weddings W By SABRA STAFFORD
hen it comes to planning for a wedding some couples opt to really personalize the experience and create memorable moments for themselves and their guests by hosting a destination wedding. However, having a destination wedding doesn’t necessarily mean leaving the 209 area. From wine country to the majesty of Yosemite, the 209 region has some dreamworthy destinations. ■
Yosemite Valley Having a destination wedding right in one of the world’s most glorious and beautiful locations is a truly memorable occasion for a bride and groom. “Imagine celebrating the most special day of your life in one of the world's most spectacular locations,” said Lisa Cesaro, the regional marketing director for Aramark, which operates the hospitality functions in the Yosemite Valley. “Host your wedding at one of the park’s National Historic Landmark hotels, book group activities for your guests such as guided hikes and rock climbing classes and enjoy gourmet dining options in Yosemite National Park. “We host wedding celebrations in Yosemite year-round and each season offers a unique experience and stunning views for great photos opportunities,” Cesaro said. “Winter is a special time of year for a Yosemite wedding as the park is serenely quiet and the valley is a magical winter wonderland filled with snowcapped peaks.” The Yosemite Valley has several lodging options for a
destination wedding, including The Ahwahnee, Yosemite Valley Lodge, Wawona Hotel and Curry Village. There also are ceremony spaces outdoors at both The Ahwahnee and Wawona Hotel. Yosemite Valley Chapel is the only indoor ceremony option in Yosemite. Many couples also get special use permits with the park to have their ceremonies at iconic locations such as Glacier Point or Sentinel Beach. The properties include 15 banquet rooms and one ballroom. “Our expert staff members are true wedding professionals, dedicated to helping couples envision and create an unforgettable wedding experience,” Cesaro said. “Yosemite National Park will serve as the perfect backdrop to your iconic wedding. We have couples who visit Yosemite each year as it a special place to them and even more so after hosting their wedding in the park. “We can accommodate weddings that range from 20 to 180 guests at our four properties inside Yosemite National Park,” Cesaro said. 209MAGAZINE.COM
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The Ahwahnee Hotel in winter.
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The area offers a vast array of activities like ice skating, skiing, rafting, hiking, biking, art classes, food and wine events, and tours. There are more than 800 miles of trails to explore, some leading to beautiful waterfalls.
The Ahwahnee Hotel and Solarioum reception hall.
Dunbar House Inn and Event Center Nestled right off Main Street in Murphys is the 139-year-old Italianatestyle Dunbar House that has been turned into an all in one wedding venue with the added bonus of giving the wedding party and guests the entire town of Murphys to stay and play. The Dunbar House Inn and Event Property is owned by Michael Ninos and is part of V Vacation Rentals, which includes the Victoria Inn, the 20-acre Crestview Pond Estate, as well as condos in Murphys. “The fact that we are right in the middle of town is really convenient,” Ninos said of the Dunbar House. “You park your car and you don’t get back into it until you’re ready to go home.” The house was built in 1880 by the Dunbar family, who owned and operated some of the earliest lumberyards in the region. The house has served as an inn since the 1980s. Capable of hosting intimate sitdown outdoor special events and weddings for up to 140 people, the lush manicured grounds of the Dunbar house feature a tree shaded outdoor lawn area on the west side of the property for seated wedding ceremony services while the east side of the property is configured for the seated reception, entertainment and dancing. The Dunbar House also features the newly renovated 1880 Hall and free-standing Greenhouse meeting rooms and an expansive back property patio area. When the patio area is tented against heat, cold or inclement weather, it bridges the 1880 Hall to the Greenhouse, permitting for year-round indoor events for 30 to 100 seated and
120 standing. An extensive full-service food catering menu is available from some of the local caterers, as well as the nearby Victoria Inn’s “V” Bistro, Restaurant and Bar. In-house food preparation can be staged and completed in the Dunbar House’s large kitchen. Additionally, the Dunbar House is fully licensed for beer, wine and full bar service for any event. For multi-day events, the Dunbar House has six suites available. Amenities range from king or queen-size beds, French doors leading to secluded patios and porches, overstuffed furniture and wingback chairs, Jacuzzis, separate showers, and clawfoot tubs, English towel warmers, hair dryers, tables, writing desks, in-room coffee and tea service, WiFi, Smart flat screen televisions, radios, DVD/CD players and more. Guests are treated to a sumptuous full breakfast every morning, with full 24/7 access to the dining area’s coffee and tea services and a selection of readily available fresh bakery goods and fruit. For destination weddings requiring more than a few guest accommodations, additional rooms of the same superior quality can be reserved at the 13 room Victoria Inn sister property, which is a mere 2-minute walk to the Dunbar House. In addition, 12 of 14 V Vacation Rentals, consisting of condos to full homes, are within a one to 10-minute walking distance from the Dunbar House with two
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Dunbar House Inn and reception hall.
secluded estate creekside or pond-view homes within 1.2 to 2.7-mile driving distance. “The immediate bridal party is staying here, and all the close family and friends are staying at these exquisite condos and homes that are all up and down the block,” said V Vacation Rentals Marketing Director Christopher Buttner. For the bride and groom and their wedding party
and guests, Murphys offers a variety of activities. “You can hit 25 tasting rooms right on Main Street, plus shopping and restaurants and ice cream shops,” Ninos said. “I think the mix of retail and restaurants and tasting rooms and everything else that exists here is a really good mix. The wedding experience can stretch out over several days all in Murphys.”
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wedding
Those who sh
t together
STAY TOGETHER By ELIZABETH ARAKELIAN
F
or some couples, their wedding day is one of the biggest events of their lives. So naturally, they hire a photographer to capture all the intimate moments that make their special day complete. Sometimes, the happy couple is being photographed by, well, another happy couple. The 209 region is home to a number of married wedding photographers, all of whom offer a different style and take on capturing people’s big day. While the idea of working every weekend with your significant other might sound tiresome to some, for others it is fun. Like Michael and Michelle Jones, a self-proclaimed dramatic pair who have channeled their artistic flair into wedding photography for the past five years. “We are often asked what the secret to our relationship is, and the answer is always the same: we are best friends,” Michelle said. “We enjoy doing everything together from working out to traveling. This is exactly how our photography business was born.” The Modesto-based husband and wife team have been together for 16 years and it was Michael who first picked up the camera and established himself as a photographer. It wasn’t long before Michelle followed suit and the two officially entered business together. With each wedding they photograph, the two share a vision of providing the happy couple with stellar photos, but they each approach that goal in their
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Our diversity blends together in the end to give our clients a complete collection that tells their love story. — Michelle Jones
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own way: Michael is more inclined to get dirty to get the perfect shot, while Michelle likes to capture those small, intimate details specific to the bride. “Our diversity blends together in the end to give our clients a complete collection that tells their love story,” Michelle said. The ability to share a vision and bring different aspects of it to life is also something Jas and Mandy Khaira do with their photography. The couple, who met through an arranged marriage, have been shooting photographs professionally for nine years. Photography began as a hobby and escape from Jas’ demanding tech job and as his natural ability started to come through, he transitioned to photography full-time. Mandy also pitched in, eventually serving as his second shooter. In 2010, the two established their fulltime photography business and haven’t looked back. As business partners, much of Mandy and Jas’ time is spent shooting, editing and promoting their work. But, the couple finds time to make it fun, especially during photoshoots. “What we enjoy the most is a little friendly competition, we’ll challenge each other to see who will get the shot of the day,” Mandy said. “That helps us both think outside the box and do something a little different and special for the couple.” For those happy couples who choose married photographers to capture their wedding, a natural chemistry between the pairs is always nice. However, understanding the photographers’ unique style and how that will translate into capturing the wedding is also important. “We are both dramatic by nature, so it reflects in our work,” Michelle said. “We love bold colors, natural light and posing our clients with an artistic flare.” Alternatively, Mandy and Jas like to emphasize candid moments. “Our approach to photographing is unobtrusive documentation. Candid photography is our passion. We do, however, love creative portraits as well,” Mandy said. “Jas shines in both portrait and candid photography and I love the candids.” Whatever style clients choose, there is one special aspect of being photographed by the likes of Michael and Michelle or Jas and Mandy: seeing another couple smiling back at you as they capture your big day. ■
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wedding
WEDDING ADVICE OF THE AISLE By MARG JACKSON
Mother-of-the-bride Marg Jackson with her daughter Allison on wedding day, Oct. 26, 2019.
PHOTOS BY J&T PHOTO
A
nyone that knows me would probably laugh at the notion of me doling out advice on weddings. After all, my idea of getting dressed up is wearing shoes instead of sneakers and a shirt with a collar and buttons. So, it took me a little by surprise
The special donut wall, built by the groom, for serving up the dessert in lieu of an actual wedding cake.
when I was asked to contribute what can loosely be termed an ‘advice column’ for this issue. Yes, my daughter recently got married – Oct. 26, 2019 to be exact. Yes, it was my first experience as the mother of the bride. And yes, weddings are a lot of work. For everyone involved; from the bride and groom to the parents of said couple to the bridal party and all those folks that have to be lined up for the big day. Flowers, food, photos,
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The bride and groom sharing a smile of happiness and relief once the vows have been said.
music, decorations, the list goes on and on. Thankfully, it was a total team effort for Judd and Allison’s big day and pretty much, things went smoothly. What are the takeaways from the experience? Personally speaking, I learned that I can successfully walk in heels (good thing I
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ceremony. There were a lot of special touches, all of which combined to make it a memorable day. Were there things that ‘went wrong’? Well, they put the rings on each other’s finger before they were supposed to but that was only because I guess we didn’t cover that part of the ceremony in rehearsal. Also, the maple bar they were going to share instead of feeding each other wedding cake somehow disappeared. There was one bag with that single maple bar in it amidst a sea of boxes containing a dozen donuts each that arrived at the venue in the morning. At some point, the bag went missing – we never could pin down if someone accidentally ate the maple bar or if somebody thought it was merely left over and threw it out. But before it was time for that donut-eating moment, we ended up with three maple bars. We don’t think any of them were the original; we just had people rushing out in search of maple bars to make sure the moment wasn’t lost. And before their first dance as husband and wife, Allison’s dress didn’t get bustled, so Judd kept kicking the train out of his way as they tried their best to twirl instead of trip. Those aren’t what you could call big issues, just things that didn’t quite go according to plan. But I think the biggest message of all was the one that my daughter got the day before. She had been agonizing for months, worrying about this and that, stressing over little details, absolutely convinced everything was going to go wrong. In her mind, wedding day was disastrous: it was going to be 100 degrees or it was going to be pouring down rain. No one would come or more people than they invited would show up. She would oversleep and be late for her own wedding. Her mother wouldn’t find a suitable outfit. You get the idea. Friday, though, as we were getting as much set up done as possible, she looked at me and said “Judd just needs to chill out. He needs to stop stressing, it’s our wedding day and whatever is going to happen is going to happen. He needs to relax and enjoy it.” That was what we had been telling her all along and, less than 24 hours before she said “I do” she finally understood. Although you want everything from the table centerpieces to the flowers to the vows to the open mic speeches to be picture perfect, you’ve got to allow for a little wiggle room. Expect some unexpected things to happen, just go with it and you’ll do just fine. And, like I told my daughter, as long as you love each other and the pastor ends the ceremony with “I now pronounce you husband and wife” – that’s really all that matters. ■
practiced, though) and actually enjoyed stepping out of my comfort zone to have my niece apply just a little bit of makeup before it was time to walk my daughter down the aisle. Honestly, though, I don’t think there are really any hard and fast rules anymore for weddings. My daughter and her husband certainly didn’t follow a traditional script but it was what worked for them. Planning does take a long time so unless you are going to elope or make a quick stop at a nearby courthouse, it is best to start as soon as possible. Once you’re engaged, even if the wedding date is two years in the future, get the ball rolling. There are venues to be secured, dresses to be purchased, tuxes to be rented, decisions to be made. The longer you wait, the greater the stress level of worrying about whether everything will get done in time. When they first started the guest list, it was going to be around 50 people, wedding party included. But, as often happens, as time goes by you think of other folks that should be added. It still was a relatively small wedding and probably two-thirds of the attendees were family and extended family members, with just a handful of their closest friends thrown in. Again, the venue was outdoors and, in this particular case, was a large setting surrounded by walnut orchards, the wedding site down below with orchards above and a river running along one side. Having the ability to set up a lot of things the day before was crucial, as ideas of how it was going to be changed once the venue was seen in real time; where would the sun be when they said their vows? Where was the best place for the DJ to be so everyone could hear? How would the dinner line (again, non-traditional, they opted for tacos) flow the best? It was also important to have that rehearsal so we knew about the timing of everything and how long it would take the flower girl to spread her rose petals down the aisle, how long each group of two in the wedding party would take to get to the arch where Judd and Allison would stand with the pastor. Thankfully, the walnuts had already been shaken so there wasn’t a whole lot of dust the day of the wedding and, even though it was warm for late October, it wasn’t oppressive. The wedding was certainly a combined effort – we had people picking up the flowers and bringing them to the venue, someone else went and got the donuts that the bride and groom wanted for their guests in lieu of wedding cake. Friends of the groom’s parents arrived en masse to set up the bar area and expansive hors d’oeuvres table for the guests to enjoy while they mixed and mingled both before and after the
And, like I told my daughter, as long as you love each other and the pastor ends the ceremony with ‘I now pronounce you husband and wife’ – that’s really all that matters.
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wedding
By ELIZABETH ARAKELIAN
W
weddings for 34 years. Her team at Lori Cole Events has facilitated weddings in the Central Valley and beyond, attending to the wishes of each bride and groom while preserving key wedding etiquette. Much has changed since Cole began planning weddings in 1985, but there are some key “do’s” and “don’ts” both bridal parties and guests should abide by to ensure a flawless affair. ■
eddings are a time to celebrate, but in this modern age they can also be a source of confusion. Do couples need to send save the dates as well as physical invitations? Should they still cut the cake if they’re opting for a dessert bar? And what about wedding hashtags and honeymoon funds? Lori Cole of Turlock has been planning
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wedding
Gifts
which she coaches to stow their phones until the couple has their first dance. That way, the hired photographer can capture their smiling faces and not their phones. Additionally, Cole is a big supporter of “unplugged” ceremonies and even offers signs for her clients to use should they want to go the “no phone zone” route.
Do: Send directly to the couple Don’t: Bring to the ceremony While many wedding guests plan to bring a beautifully wrapped gift, Cole suggests they make it easier on themselves — and the couple — by sending their gift ahead of time. While in olden days gifts would be sent to the brides’ parents’ house, now most people send gifts directly to the couple. “As the planner who is trying to protect the gifts and manage the event, I love that trend,” Cole said. “Plus, it is really nice for the couple to not have to worry about transporting the gifts.”
Reception
Do: Enjoy the couple’s uniquely curated dessert bar Don’t: Eat the treats before the couple has had their cake-cutting photo The cutting of the cake is an iconic wedding photo, but some couples are forgoing this tradition for a fantastic display of mini-desserts. From sprinkled doughnuts to cheesecake bites, dessert bars allow the happy couple to display their personality and cater to the varied interests of their guests. “We can do a gorgeous sweets buffet for the same cost as a large wedding cake and it serves as your dessert and your favor, and who doesn’t want a favor you can eat?” Cole said. Guests wouldn’t dream of touching an immaculately displayed wedding cake, so they should never raid the dessert bar before given permission. Many times, couples also include a smaller cake among the sweets, so that they can still have that classic cake-cutting photo. In order to keep the dessert bar intact, guests should refrain from enjoying the desserts until told to do so.
Phones
Do: Be considerate of the hired wedding photographer Don’t: Bring out your phone until formal festivities are complete Most people at a wedding want to grab their phone and snap a photo of the beautiful couple. But leaning into the aisle with an iPad while the bride processes? Not a good idea. “It’s just terrible when a photographer’s shots are ruined because all the guests in the background are holding up their phones,” Cole said. “I know people want to capture the moment, but I challenge them to consider, what are you really going to do with that low-quality image?” One thing not to do? Post a photo before the bride and groom posts a photo of their big day. Even if a couple has selected a wedding hashtag you’re eager to use, Cole said it is good etiquette to let the happy couple share the first photo. This includes the bridal party,
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wedding
By SABRA STAFFORD
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electing a wedding dress is the ultimate fashion statement for a bride-to-be. Whether the dress follows classic lines or strikes a modern spin, there is no wrong choice as long as it makes the bride feel beautiful. These women all found that special dress at stores here in the 209. â–
Karly Falkenberg models a dress from Elegant Bride and Quinceanera in Modesto. Michael & Michelle Photography
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Lizette Soares purchased her dress from Sheryl Giles Bridal in Lodi. Kristyn Aredas Photography Kristyn Aredas is a natural light photographer that specializes in portraits and weddings. For more information visit kristynaredasphotography.com or contact her at karedasphoto@gmail.com.
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wedding
Melissa Martinez is wearing a dress from Elegant Bride and Quinceanera in Modesto. Michael & Michelle Photography The husband and wife team of Michael and Michelle Jones have been taking wedding photos as a team for five years. The mix of styles and techniques each uses makes for a complete collection for couples. For more information visit michaelandmichellephotography. com.
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Alyssa Vinson is wearing a dress from David’s Bridal in Modesto. Gorilla Public Studios
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Sarah Cabral purchased her dress from Bianca’s Bridal Couture in Modesto. Michael & Michelle Photography
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Juliette Richards wears a dress from Elegant Bride and Quinceanera in Modesto. Michael & Michelle Photography
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wedding
Taylor Guillory purchased her dress from David’s Bridal in Modesto Gorilla Public Studios Gorilla Public Studios was founded by Blake Lemmons, who has been in the photography business for 20 years. Lemmons uses a classic, cinematic style in his shoots. The studio is based in Murphys and shoot weddings in California and beyond, as well as videography and commercial production. For more information visit gpubstudios.com.
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fulloflife
By TERESA HAMMOND
PHOTOS BY MARISSA CABRAL
W
ho remembers the day timer? Before there was a “smart phone,” a laptop and electronic reminders, there was good oldfashioned pen and paper. The expression “I’ll pencil you in,” actually originated somewhere. Back in the day we used pencil or pen (if you were truly committal) to place appointments, events and important dates in our calendars. Personally, I was a day timer user. A nicely bound leather book which held a monthly overview calendar, as well as space for day by day happenings. It also hosted space for my address book, because in the way back years our phones didn’t hold all that information. If we needed to call someone, we actually needed to know their number or have it listed somewhere. The address book is also where we kept birthdays, anniversaries and the like.
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Now four months in to my life post “happy planner” I can honestly say I’m feeling less stressed and more motivated. quickly inquired. A busy mom of two and an avid planner with little spare time, my girlfriend quickly opened the mystery book and began a quick show and tell. The fun thing about this “happy planner” she showed me was multifold. Filled with inspirational quotes on varying pages, spots for goal setting, top three items for the month and “top priority” boxes it was 18 months of … this is what I need. To add a little spice as well as fun, were the stickers which could be purchased to simplify and motivate. In short – I was sold. Now four months in to my life post “happy planner” I can honestly say I’m feeling less stressed and more motivated. My work load remains full, my children remain active and my personal life continues to be both full and fulfilling, yet somehow it all seems a bit more under control. Back I’ve returned to marking my “to-do” list on each and every given day. My priorities are well laid out each week and my life can now be viewed in a snapshot on the planner page with a few cute stickers. Perhaps for some this seems all a bit simple, maybe even trivial – to each their own. Now as I juggle through the holidays and look to the year ahead, I’m excited for 2020 and the 12 months ahead of me. In short, the smart phone, e-events and electronic reminders were not the “smart” choice for me. As my girlfriend put it via text when I shared this would be my column topic, “the happy planner is just happy” and indeed it is. So, for those like myself not feeling your optimum via the new way, I encourage you to return to what works. Happy New Year and Happy Planning! ■
In short, the day timer was my everything. My to-do lists would fill the pages and my grocery lists would be clipped inside. It was a staple right alongside my handbag, wallet and car keys. The past decade I’ve done my fair share of relying on my smart phone to keep me organized and all dates in line. The exception to this rule would be my work desk calendar where I faithfully document upcoming community events, as well as magazine deadlines and vacation days. If being completely honest and not too hard on myself, the smart phone hasn’t served me as well as my good ol’ day timer once did. As life continues to fill up with personal, professional and kid activities and functions I found myself feeling more scattered than ever before. How did I forget to pay the water bill? My daughter’s choir concert was three days after her play performance? How did I miss being prepared for this? One of my favorite things about this job, is not just the new people, places and stories I get to share, but the time (professionally speaking) I get to spend with some of my favorite people who happen to also be community movers and shakers. So recently, while taking in a cup of coffee with a girlfriend for a work assignment my life was changed. Now three months in to my life change, I can see this with absolute certainty. The change I speak of has little to do with what we met for and everything to do with the beautifully bound book she placed on the table beneath her smart phone. The book I’m speaking of is “The Happy Planner.” As we sipped coffee and stayed focused on conversation (a small miracle in itself) I couldn’t help but be mesmerized by this book. As we concluded the work portion of our coffee meeting, I 209MAGAZINE.COM
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fulloflife
Belly fat to
bikini ready By TERESA HAMMOND
PHOTOS BY MARISSA CABRAL
T
“I was so unhappy and I couldn’t figure out what it was,” she confessed. “I couldn’t figure it out, because my life is great. My kids are great, my husband is great, but I was just unhappy. Until I figured it out one day. I’m unhappy with me, I’m unhappy with myself.” In 2019 after working out every day and not seeing a physical change, Dillard decided she had to do something, sharing the idea that she wanted to try competing with her 20-year-old daughter Brooke. Brooke in turn not only encouraged her mother, but as the weeks passed and she witnessed her progress became inspired by her as well. “I’ve lost 23 pounds,” she said of the transformation to her petite frame. “It was one of those things where I’ve always been interested in doing it. I’ve always been fit and always worked out. I really need this at this time in my life.” A one-time Atkins diet fan, the bikini competitor noted reintroducing carbs into her diet was hard on her body. Three years of anti-carb, high-fat food consumption served her for a period, yet she quickly learned through coach Davis that to get the maximum from her body the right carbs were necessary. “I’m like living proof,” she said. “Everyone’s asking, how are you doing this and it’s on clean eating and exercise.” By the time Dillard takes to the stage in her rhinestone
he 2020 New Year is shaping up to look a lot different than those before it for Oakdale’s Sherry Dillard. The wife and mother of two has her eyes set on a sparkly barely there bikini which she intends to wear come April as she competes in her first Bikini Competition. “Working out has always been a part of my life,” Dillard shared. “Then when I turned 48 my body just was not responding.” From the age of 18, Dillard shared going to the gym has been a part of her everyday routine, aerobics and aerobic activity her workout of choice. Yet once her mid-40s hit she noticed the pounds began to pack on and her workout efforts did little to nothing to keep the weight at bay. “I’ve never been heavy or had to worry about my weight,” the gym enthusiast shared. “So, when I started to in the last five years, my confidence was shot down. I think I just needed this to build that up.” Dillard shared she was first approached with the idea of competing three years ago by then workout friend and now coach Liza Davis. Flattered, yet not quite sure she was ready, Dillard attended a competition as a spectator and set the idea as a possible goal for when she turned 50. Yet her 50th birthday came and went and she continued to struggle with her body image and a metabolism which seemed to be failing her on all accounts. 209MAGAZINE.COM
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I was ready for this change. I was ready to feel good about myself again. I’ve really learned if you put your mind to it, you can do it.
studded swim suit in April, she will have given 10 months of her life to the end goal. A length of time perhaps longer than most may deem necessary, but one she felt fitting to not just prepare her mentally, but physically as well. “I needed something that was going to give me a goal. Give me something that I could really focus on,” she said. “My metabolism was gone, but once it caught up with me, oh man, I couldn’t stop losing weight.” Dillard stated the combination of the meal plans, gym time and supplements have transformed her body to a fitness which she is not only comfortable in but proud of. A disciplined meal plan and two hours of gym time daily, have proved fruitful for the 50-something, but not without criticism. As her petite frame has become more defined, some friends and colleagues have questioned and commented that she has become “too skinny.” A notion which at first she felt proud of, hence notice of the progress, yet now finds a bit annoying. “But then I go to the gym and these people that have watched me through the whole thing are positive and encouraging,” she said. “I’ve broken so many bad habits, you can’t even believe it,” Dillard continued. “I just love it, because it’s taught me how to eat right. When I’m done, she’s going to teach me how to maintain it.” And while she’s completely dedicated her free time to achieving this goal with the support of her husband and children, Dillard admits she doesn’t wake with enthusiasm for clean eating and two-hour workouts every day. Some days, she questions if she can do it and then reminds herself, she has to do it. “It’s crazy how much I’ve changed. The meal prep was a little overwhelming,” she said of 209MAGAZINE.COM
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TOP and CENTER: Sherry Dillard maintains e xtreme focus as she chases her goal of competing in a Bikini Competition this spring. BOTTOM: Dillard has dedicated two to two and a half hours of gym time daily, to aid with reshaping her body.
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fulloflife the commitment early on. “Then I’m out there (family outings) eating my food and drinking my water and they’re eating their chips and salsa, but I wasn’t going to let anything stop me.” In addition to the lessons through commitment, she also sends progress photos in her competition bathing suit to her coach each week. A task which made her uneasy at first, but now six months in has proved to be instrumental in maintaining her dedication. “When I’m having a bad day, I just look at that before picture,” she said. “I’m not going back to that. It keeps me motivated.” Not only has the process been life changing for Dillard, but friends and family as well. As her achievement of her goal gets closer, many in her life have become inspired to take steps in their own lives. Her time at the gym is no longer lonely, as a close friend now joins her for her gym time. Her daughter has also now expressed an interest in competing in her age group. “It’s nice to have a workout buddy, because it goes by so quickly,” she said, sharing that the two use the first 10 minutes of their treadmill warm up to chit chat and catch up and then … they’re about business. “I want to help other women. I want other women to feel good and feel good about themselves,” the competitor shared candidly. “So, if I’m an inspiration to them, I love it.” Now 23 pounds down and sharing clothes with her 20-year-old daughter, Dillard doesn’t hesitate to show people her “before” bikini photos. Her enthusiasm and pride for her accomplishments make it easy to see how those in her life have become inspired and motivated. “This was for me. I needed the confidence,” she stated. “I need to feel good about myself. When you’re happy with yourself, you’re happy with everything.” As she looks to the spring, she narrows her focus on not just the condition and definition of her body, but the poses she must master to showcase her hard work. That’s a process which prompts more photos taken and sent to her coach, a task which has taken much time and practice. “I’m like in it to win it. I haven’t felt like giving up,” she said. “I’m ready for it. I was ready for this change. I was ready to feel good about myself again. I’ve really learned if you put your mind to it, you can do it. I would have never, ever thought I would truly see this through. I’ve never done anything like this in my life and now my kids are watching.” And as for the 10 months of her life she will have given up come competition day, Dillard shared: no regrets. “I would definitely do it again. I seriously didn’t think it was going to change the way I think, but it really has,” she admitted. “And that I can be there for someone else, so they feel good about themselves is really awesome.” ■ 209MAGAZINE.COM
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TOP: The bikini competitor credits gym buddy, Stephanie Hicks as a contributor to her success joining her for the majority of her work outs; CENTER and BOTTOM:Sherry Dillard maintains extreme focus as she chases her goal of competing in a Bikini Competition this spring.
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placecalledhome
By KRISTINA HACKER
R
enowned designer Christopher Kennedy brought his signature style to the Central Valley this fall. Kennedy — along with designers from LA, San Francisco, Palm Springs and Orange County, as well as local favorites — transformed a 1971 mid-century post-and-beam construction home of approximately 3,200 square feet located on California Avenue in Turlock. The Central Valley Show House not only highlighted top designers from across the state, but also gave back to three local charities through the nonprofit, Dancing With the Turlock Stars. Here we have featured the finished kitchen and dining room designs. ■
PHOTOS BY MATT SARTAIN
For more information on the Christopher Kennedy Show House Central Valley, visit https://www. christopherkennedyshowhouse.com/
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Kitchen The kitchen was designed by Christopher Kennedy with the idea of creating a central hub for the family. It features neutral tones with accents of deep green and hints of gold. This kitchen features oodles of deep drawer storage with cabinets made of Cleaf “Pallisandro Walnut� material, topped by quartz counters from Corian Design. A show-stopping Gaggenau cooktop and hood make meal prep a dream. The gorgeous counter stools from Essentials for Living provide a seat for every member of this family of five.
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placecalledhome Stovetop At almost six feet long, this Gaggenau cookstation is comprised of a six-burner gas cooktop, an induction cooktop and a griddle. The 63-inch wide vent hood looks like it effortlessly floats in space. The counters and backsplash are gorgeous, yet durable Corian quartz in color “Marble Mist.” Ovens Tucked around the corner from the entertaining station are the home’s hardworking Gaggenau ovens. In this case two ovens, a convection microwave oven and a steam oven. All appliances are through Direct Appliance in Modesto.
Sink This 84-inch-long Ideal Workstation from The Galley elevates the ordinary. The black and gold “Litze” faucets from Brizo add a healthy dose of glamour.
PHOTOS BY MATT SARTAIN
Dining Room The dining room is designed by Keith Fortner. With a “New York-meets-Napa vibe,” this sophisticated space will serve for both daily family meals and special occasions. The metal table from Four Hands is durable yet beautiful while the Aerin Lauder light fixtures for Circa add a touch of glamour. Fabric on the head chairs and drapery by Cowtan & Tout. Flooring by Garrison Collection through Direct Appliance Modesto. Appliances by Gaggenau, also through Direct Appliance.
Fireplace The kitchen is anchored by a see-through fireplace from Valley Fireplace in Salida with views to the dining room. The fireplace is raised "up" to create additional storage and a useful countertop for entertaining. Pastries in the morning or wine and cheese in the evening, this space is easily accessible for family or guests sitting at the island while keeping them out of the chef's work zone. This four-sided fireplace — which divides the kitchen from the dining room — exudes a sense of gravitas. In a more traditional home, it might be clad in stone or brick. Kennedy chose a durable vinyl wallcovering from Phillip Jeffries in a parquet pattern. The artwork at left is from Kennedy’s collection for Wendover Art Group. Sconces by Kelly Wearstler available at Circa Lighting's website or through Kennedy’s showroom. Tile on fireplace wall by Bedrosians; counters by Corian; and stools by Essentials for Living. 209MAGAZINE.COM
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marketplace
New era of grocery shopping By SABRA STAFFORD
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n 1952, Save Mart opened their first grocery store on Crow’s Landing Road in Modesto with a focus on bringing fresh foods from local farms to Central Valley homes. Fast-forward to 2019, and that focus remains the same, but the stores certainly have a brandnew appeal. The Save Mart Companies celebrated the opening of its 54,000 square foot, prototype Save Mart store in Modesto on Oct. 1, with a bevy of new features and conveniences that are re-shaping the grocery industry. “Modesto is more than where we are, it’s who we are,” said The Save Mart Companies Chief Executive Officer Nicole Pesco. “We’re family-owned with deep roots and longstanding friendships with local ranchers, farmers and producers who help fulfill our vision every day. It means a lot to us to be part of this neighborhood because this is where we grew up and are now raising our own families. We’re proud of our hometown and the hardworking people
who live here.” Signature experiences, farm standstyle produce, loads of freshly-made options, and new ideas in every aisle make this store a destination for shoppers from throughout the region. A highly specialized store team provides services new to the Save Mart stores, including sliced-to-order produce preparation, ground-to-order sausagemaking, marinated- and grilled-toorder meats, a nut station that offers fresh-made peanut butter and locally sourced honey and maple syrup, a deli market with hot and cold selections, and an olive oil station. Further, cheese and seafood specialists will roam the store providing guests insight on food pairings and how to prepare the season’s fresh fare. At the store’s Bakery Bar, customers can mix-n-match cookies by-thepound, alongside an assortment of Mexican pastries like churros and Mexican sweet bread. They also offer locally roasted Milone coffee or 209MAGAZINE.COM
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espresso drinks. In the meat and seafood section, guests can request made-to-order brisket, ribs, pork shoulder, and sausage smoked over-night for the fullest flavor. The store team will make fresh sausage with flavors like mango-habanero and tomato-basil. To round it out, grilling specialists will cook meats and seafood to-order as guests shop. The store features a Beer Cave, which is the largest selection of cold beer in Modesto. The Beer Cave is home to over 550 varieties and sizes in a very easy to shop layout. If guests prefer wine, the store hosts cheese and wine specialists that are available to assist guests with pairings. Modesto’s new Save Mart store will also serve as an innovation center for the company, that operates 207 stores throughout California and Northern Nevada under the banners of FoodMaxx, Lucky and Save Mart. The new Save Mart store is located at 3401 Oakdale Road in Modesto. ■
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