209 Magazine - Issue 44 by 209 Multimedia Publications

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FEATURES The 209 is well-known for its farm-fresh produce and wine grapes, but what many do not know is that the harvest of the area also makes for the perfect after-dinner cocktail.

Corbin Cash Distillery produces premium spirits from sweet potatoes harvested from 209 fields.

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With many local bars still closed due to COVID-19 restrictions, now is a good time to stock up your home bar with the essentials.

Farm to glass cocktail recipes using locally produced mixers like lavender syrup and root beer flavored milk.

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APRIL/MAY 2021 – ISSUE 44

DEPARTMENTS IN THE KNOW

12 Community events 16 5 ways to celebrate spring 20 Volcano

ARTS&CULTURE 24 28 32

Getting the golden ticket Artist profile: Seven year sleep Fashion on the go

FLAVORS

36 Juniors’ 40 Hey Bartender

NAVIGATOR 54

Safari west

THE GREAT OUTDOORS 58 62

Sierra Splendor Fore your information

FULL OF LIFE 66 68

Fitness and Beyond Gadgets for health

A PLACE CALLED HOME 70 P&L Concrete and Garden Center 74 Dream Home 76 The Staging Studio and Design Company

MARKETPLACE 78 80

Made in Amador Getting quality backlinks

66 209MAGAZINE.COM

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April/ Month 2021

Vol. 8 No. 44

$4.95

PUBLISHER Hank Vander Veen

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Jeff Benziger Sethaniel Clark Beth Devine Teresa Hammond Marg Jackson Matt Johanson Angelina Martin Claudia Newcorn Sabra Stafford Virginia Still Frankie Tovar

ART DIRECTOR Harold L. George

GRAPHIC DESIGNER Sharon Hoffman

SALES & MARKETING Chris Castro Beth Flanagan Rich Matheson Karen Olsen Corey Rogers Melody Wann Charles Webber

SPECIAL CONSULTANT Larry Dovichi

This year spring has not only brought with it sunshine and warmer weather, but also a sense of hope as more businesses reopen after pandemic restrictions saw many temporarily close or scale down offerings. We need to support all of our local businesses as they recover from the government shutdowns. There is no better time to get out and explore everything the 209 has to offer - grab a burger or steak at Juniors’ in Tracy, head down to Merced County to pick up a bottle of Corbin Cash’s finest sweet potato spirits and celebrate Easter at Columbia State Historic Park. You can find out about these 209 places and more in this Spring 2021 issue. We are privileged to continue to shine a light on local talent. In this issue, you can read about Turlock native Ashlyn Ruder and her journey to the coveted “American Idol” golden ticket. As Ruder seeks the national stage, Merced musician Seven Year Sleep keeps to his roots while making an impact. All of this and more are in this, the sixth-anniversary issue of 209 Magazine. As always, we appreciate you being a part of our community and hope you will support the businesses and organizations that partner with us. As our communities continue to recover and prosper, we will highlight everything that makes the 209 the best place to live, work and visit.

Hank Vander Veen Publisher hvanderveen@209magazine.com

To advertise in 209 Magazine, call Manteca • 209.249.3500 • Oakdale • 209.847.3021 Turlock • 209.634.9141 209 Magazine is published 6 times a year 121 S. Center St., 2nd Floor • Turlock, CA 95380 Comments: khacker@209magazine.com 209magazine.com ©Copyright 2021. 209 Magazine All rights reserved. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of 209 Magazine is strictly prohibited. The opinions expressed in 209 Magazine are those of the authors and do not necessarily reflect the view of 209 Magazine management or owner. 209 Magazine assumes no responsibility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

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Notes

with FRANKIE TOVAR

209 PODCAST Vito Chiesa: Homelessness Discussion

District 2 Stanislaus County Supervisor Vito Chiesa visited the studio to talk about the area’s increasingly visible homelessness issue. From funding resources to potential solutions, Chiesa shared steps which have been taken at the County level to help all individuals experiencing homelessness, whether it’s those experiencing housing insecurity due to the pandemic or others suffering from mental health issues and substance abuse.

STUDIO209 is a weekly magazine-style video series filmed in the heart of the Central Valley. Join us every Thursday and enjoy a wide range of coverage from community events to personal profiles and more. ftovar@morrismultimedia.com

bit.ly/209PodcastApple

bit.ly/209PodcastSpotify

209 PODCAST Everett Johnson: Cal Berkeley Lineman & Former THS Bulldog

STUDIO209.T V

WE’VE GOT THE 209 COVERED

Standing 6-foot-7 and over 230 pounds, former Turlock High offensive standout Everett Johnson took time from his studies at Cal Berkeley to appear on the podcast. Currently entering his second season as Golden Bear after graduating high school early, Johnson spoke about his experience as a dominate lineman, the unique circumstances he had to navigate to the Covid19 pandemic and what we can all expect as he continues his football career. 10

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209 PODCAST Charity Steele: Behavioral Analyst & Author

We welcomed Manteca native Charity Steele onto the podcast to chat about her career as a Behavioral Analyst, provide insight on the challenges involved with parenting during the pandemic and tell us about her journey from a newly graduated professional to author of The Business of Behavior: The Behaviorist’s Roadmap to Independent Practice.

STUDIO209 Micke Grove Zoo

Angelina took a walk on the wild side a visit to Micke Grove Zoo in Lodi where they’ve been rehabilitating animals for the public to enjoy since 1957. They were closed for several months during the pandemic, but they are now reopened so we took our chance to say hello to all the local and exotic animals!

San Luis Reservoir

With the weather warming up we had to take the show outdoors, so we drove down State Route 152 to stretch our legs at the San Luis Reservoir, a popular recreation destination and fifth largest reservoir in California located west of Los Banos. Hiking, fishing, camping and more can be found at this popular destination and it’s also home to several species of beautiful wildflowers.

UPCOMING EPISODES Carlos Vieira: Autism Advocate & Businessman | 209 Podcast 280: Sierra Cidery 282: Soundcheck209: Seven Year Sleep 283: Turlock Swap Meet

209MAGAZINE.COM

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intheknow

APRIL

COMMUNITY EVENTS

STOCKTON SPORTS FOOD DRIVE

Stockton Sports Unite, a coalition from the Stockton Ports, Stockton Kings, Stockton Heat and University of the Pacific Athletics, in partnership with Visit Stockton, will host a drive-thru food drive benefiting the Emergency Food Bank of Stockton/San Joaquin on April 9. The event will be from 10 a.m. to 1 p.m. at 345 Lincoln Center in Stockton. The food drive will be accepting all non-perishable food items as well as donations of cash and checks payable to the Emergency Food Bank. All social distancing guidelines will be followed, with the volunteers wearing the appropriate masks and gloves. Volunteers will take donations from the trunk or back seat as needed.

NATIONAL BOOK TOUR LAUNCH

The Food Initiative of Greater Stanislaus is partnering with bestselling author Anna Ennis for a book tour launch and fundraising event for the organization on April 14. The in-person event will be primarily held outdoors at Rosé Bouquet at 931 10th Street in Modesto from 5:30 p.m. to 7:30 p.m. Guests will be able to sip on a glass of rose or sparkling cider, enjoy a decadent dessert and pick up a copy of Ennis’ “Keep Going.” The evening will include a meet and greet and book signing with Ennis. All book proceeds of night go directly to the Food Initiative of Greater Stanislaus. The event has free admission, but reservations are required to ensure for proper space and adhere to COVID-19 guidelines. To reserve a spot visit https://bit.ly/3t3OiGC.

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EARTH DAY CONCERT

A Gathering of the Vibes, an eclectic collection of local musicians, will host a safe distancing concert in Modesto celebrating Earth Day from 6 p.m. to 9 p.m. April 22. The concert will feature special guest Kalea Jackson, the 2019 Valley Talent Project grand prize winner, performing an opening set. Attendees are invited to come out with their pod and tailgate and enjoy an outdoor music break in a safe social distanced setting and wearing masks. Admission is free. The concert will be at 3318 Wycliffe Drive in Modesto. To RSVP visit https://bit.ly/3ezzAD8.

MAY

FAIR AND FROG JUMP

The Calaveras County fair and Jumping Frog Jubilee is planning on returning May 13-16. The Jubilee starts with a children’s parade in downtown Angels Camp and ends with the Destruction Derby on Sunday night. The fair will feature food vendors, rides, carnival games, performances and exhibits. The frog jumping happens each day of the event with the last day the final round. For a full schedule, times and prices visit https://www.frogtown.org/.

COMMUNITY YARD SALE

Fans of deals will want to check out the Denair city wide yard sale set for May 1. The day will feature yard sales happening all over the town of Denair, starting at 8 a.m. Maps of the yard sale locations will be available at Grandma’s Treasures at 4616 Main Street in Denair. Denair residents wanting to be included on the map can contact the shop at (209) 656-8778.

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intheknow

OPEN COCKPIT DAY

MAY cont.

Castle Air Museum in Atwater is planning to hold their annual open cockpit day from 9 a.m. to 4 p.m. May 31. The event will have new family attractions this year for kids of all ages not to mention many cockpits open for viewing and food vendors. General admission is $20 for adults; $15 for those 62 years and over and those 13 to 17 years; and $10 for children 6-12 years. Children under 6 get in free with a paid adult admission. Retired and active military members with identification get in for $15. Members of the museum will get in free as this event is included in their membership. Organizers are taking all necessary precautions for COVID-19. The museum is located at 5050 Santa Fe Drive in Atwater. For more information call (209) 723-2178.

SONORA COMIC CON

The Sonora Toy-Anime-Comic Con, hosted by Ohana Comic Con, is set for 11 a.m. to 4 p.m. May 31 at the Mother Lode Fairgrounds. The family-friendly event will have an all-ages cosplay contest at 2:30 p.m. Entrance is $5 with an ad or flyer or $6 without. Children 10 and under get free admission. The event will be following COVID-19 guidelines and attendees are asked to wear a mask and keep a distance of six feet. The fairgrounds are located at 220 Southgate Drive in Sonora. Parking is free for the event.

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intheknow

to celebrate spring By SABRA STAFFORD

he blue skies and pleasant temperatures of spring beckon people to step into the outdoors and take in the splendor of the season. Luckily, here in the 209 there are plenty of ways to celebrate the coming of spring. Here are just a few:

SMELL THE WILDFLOWERS

The wildflowers that bloom all around the 209 region are one of the true signs of spring. The fields of golden poppies, mustard cover, lupines and bellflowers make for stunning vistas. One place to take in the springtime beauty is at the San Luis Reservoir, which is currently open for day use. The grassy, green hills around the reservoir are the perfect backdrop for bursts of color from swaths of wildflowers. For more information on park hours and accessibility points, visit bit.ly/smellthewildflowers.

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STEP BACK INTO TIME AT COLUMBIA STATE PARK

Columbia State Historic Park likes to go all out for Easter Sunday with a Victorian Era promenade on Main Street and Easter egg hunts. The festivities include prizes for the fanciest Victorian hat, best dressed couple, lasses, lads, groups and pets. The event is currently scheduled for April 4, though it may change depending on COVID-19 restrictions. Even if the park is not able to host the Easter festivities, there’s still plenty of family-fun to be had in the spring. Columbia State Historic Park is now open seven days a week, and most of the concessions are also open including retail shops, restaurants, gold panning, candle dipping, the blacksmith shop, and stage coach rides. For more information visit, bit.ly/columbiashp

GO FOR A BIKE RIDE

The blue skies and the pleasant weather that visit the 209 in the spring practically beckon people to get outside and take it all in. A great way is to go for a bike ride on one of the many trails that can be found throughout the 209 region for bicyclists of all skill levels. One option for a bike ride without any climbs is the Manteca Tidewater Bikeway. It is a multi-use trail that runs north to south. The main trail is 3.4 miles long with extensions that make for a longer ride. The asphalt trail connects to several community parks, downtown Manteca, the library, and Spreckels BMX Park. Trail end points are at East Lathrop Road and East Atherton Drive.

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TASTE SPRING

One of the best aspects of the 209 region is the usually pleasant weather in spring time, which usually brings forth a bounty of early spring produce. The farmers’ markets located all over the 209 region start offering up their crops in spring with offerings of greens, onions, asparagus, peas, and strawberries among others. One farmers’ market promising to have a bevy of selections starting in April in the Market on the Mile in Stockton. The outdoor market opens on April 7 and continues each Wednesday night from 5 p.m. to 8 p.m. through the spring and summer. There will be local farms with fresh produce, artisan foods, vendors with handmade wares and gifts and entertainment. The market has free admission. The entry point is at 1926 Pacific Avenue in Stockton. Attendees are asked to practice social distancing and wear face masks. For more information call (209) 466-2823.

CELEBRATE MOM

Mother’s Day is on May 9 and traditional celebrations might include a brunch or a nice outing. But for mothers who want to be a little more adventurous, there’s the ‘Lil Mud Runner Kids and Family Mud Run event on May 8 and 9. From 9 a.m. to 12 p.m. families can test their athletic prowess by running, climbing, ducking and crawling through a one-mile muddy obstacle course. And there’s no need to limit just to one time - participants can go through the obstacle course numerous times and get as muddy as they please. All participants get a racing bib, finishers medal and goody bag. T-shirts will also be available for purchase. After the run, participants can move down to the beach at Eagal Lake and enjoy tube rides on the lake and the different menu options from food truck vendors. There also will be cocktails at the Barefoot Bar. Tickets start at $30 and family packs are available. The event will be at Eagal Lake Resort in Tracy at 12 W. Lorenzen Road. For more information or tickets email support@eagallakes.com or call (209) 640-4252.

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By JEFF BENZIGER

he tiny yet charming 209 community of Volcano in Amador County is perhaps the only town in California that can lay claim to witnessing a Civil War battle. At least that’s the legend of this unique Gold Rush era community that was a bustling place of more than 5,000 inhabitants in 1860 and home to only 40 persons 161 years later. Many a visitor has been duped by the town’s name. There is no volcano rather the town was named so because early settlers and miners thought the bowl-shaped valley resembled a large volcano. Although small, Volcano is a town of many firsts in California. Volcano had the first: Thespian group, debating society and circulating library in the state (1854); Private school and first private law school in California (1855); Legal hanging in Amador County (1856); Astronomical observatory in California (1860); Solar still in California (1978). Volcano was founded after several immigrant trails were forged through the Sierra Nevada at Carson Pass. The area was settled in late 1848 by a New York regiment of soldiers commanded by Colonel Jonathan D. Stevenson. The soldiers suffered through a hard winter and some died. Their bodies were discovered by Mexican miners after spring melted away their tombs of snow and were buried in the ground. The sur-

It was the gold bullion that was the center of a skirmish that is dubiously billed today as California’s only Civil War battle.

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vivors began mining in what is now known as Soldiers Gulch and their discoveries of gold drew thousands and a town quickly popped up. In 1851 a post office was established in Volcano and by April 1852 there were 300 homes. By 1853 the flats and gulches swarmed with men, and the business community consisted of 11 stores, six hotels, three bakeries, and three saloons – a requirement for any respectable gold camp. Hydraulic mining operations began in 1855 and brought thousands of fortune seekers to form a town of 17 hotels, a library, a theater, and courts of quick justice. Volcano almost became the county seat in 1854 and again in 1857, but the town quickly declined as the mines were tapped out. The town newspaper folded in 1857. For a brief few years, the commu-

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nity became wealthy because of gold. It was the gold bullion that was the center of a skirmish that is dubiously billed today as California’s only Civil War battle. Volcano was split right down the middle during the Civil War, with half supporting the Union and the other sympathetic to the South. Because much of the wealth created by the $98 million worth of gold coming out of Volcano’s claims went to support the Union war effort, the Confederates in town hatch a diabolical idea to even the score – they plotted to interrupt the shipment of gold and divert it to the South. Word leaked out and, as legend has it to ward off any attempt a small troop of Union militia called the Volcano Blues petitioned the arsenal in Benicia for some artillery. All that could be spared was a 737-pound, Bostonmanufactured brass cannon from the Mexican era. It fired a 6-pound ball and could do a great deal of damage to the quickly built wooden structures in Volcano. The large gun, manufactured by Cyrus Alger & Co. in Boston in 1835, was transported by riverboat to Sacramento and smuggled up the Carson Pass Road into Volcano at night by means of a hearse. There are different versions of what happened next. One story is that when the rebels started marching down the street to intercept the gold, the Blues unveiled the cannon

and the sight effectively warded them off. The other more dramatic version is that the Volcano Blues fired one warning shot after warning all the pro-Union businessmen to open their windows to keep them from breaking. A blank charge with lots of powder was detonated along Consolation Street, the blast shattering the windows of the rebel-owned businesses. The original Old Abe cannon is displayed in a shelter along the main street in town. It is the first of two six-pounders made on the same day to be stamped with serial number 4. Its’ twin cannon is on display at Shiloh Battlefield in Tennessee. The cannon isn’t the only Volcano relic dating back to the 1860s. Hoisted high on a towering metal frame, the Thomas Starr King bell was donated to the town by Unitar209MAGAZINE.COM

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intheknow

ian preacher Thomas Starr King in 1862 in gratitude for its support of the Union and the election of Abraham Lincoln. The bell is Vickers cast steel and was manufactured in Sheffield, England. Next to the bell is the Volcano Union Pub & Inn, built in 1880 by four French Canadian miners. Other points of historical significance are best appreciated by visitors who walk down Main Street where many buildings, dating back to its zenith, are identified by signs. The three-story, 14-room St. George Hotel, commands the most awe. The structure was built in 1867 after the two previous hotels, Empire Hotel and George Hotel (originally built as a boarding house in 1852) burned to the ground. Its 1983 National Register nomination asserted it

The threestory, 14-room St. George Hotel, commands the most awe. was “the most impressive building in Volcano, and noted that it appeared “much the same ... as it was in 1880, 13 years after it opened.” Next to the hotel is the Whiskey Flat Saloon where a marker claims it is where the concoction of Moose Milk was created. Moose Milk, as served in this saloon, consisted of a generous shot of bourbon, an equal measure of

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half-and-half cream, and some rum. Served over ice, and topped with nutmeg, it may be an acquired taste. It is said that it had the property of improving in flavor, the more it was consumed. The 1871 jail, which resembles a wooden shed, still stands on Charleston Road near Consolation Street. It was reportedly built by the first two inmates. Built of brick and native limestone, the General Store in town has been in continuous use since 1852. Next time you’re in the area and want to revisit a quieter Gold Rush era town, Volcano will certainly whet your appetite. If you want to see the town the easy way, check out an episode of “History Hunters” on YouTube filmed by the author by visiting bit.ly/

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arts&culture

By ANGELINA MARTIN

rowing up, Turlock native Ashlyn Ruder could turn anything into a stage. From her grandmother’s bed where she’d belt out “The Sound of Music” to the tailgate of her dad’s truck performing the songs she had written, music has always served as a way for the 22year old to express herself. Ruder recently sang on one of the world’s biggest stages when she appeared on the March 7 episode of “American Idol’s” 19th season. “Music has been a pastime of mine my entire life. I was always doing something music related, and that’s just how it was for me growing up,” Ruder said. “Now, it’s become a dream that’s real and it’s a career. It’s crazy.” Ruder was born and raised in Turlock and graduated from Turlock Christian in 2017. She kept busy when younger by performing in her church’s worship band and even recorded an album at age 13. That endeavor never

came to be — producers saw Ruder as a pop star, while her heart was with country music — and it would be almost a decade until the singer got her big break. Ruder is recently married and attending Azusa Pacific University in Los Angeles

Growing up, I was kind of shy performing unless I was around my family. It’s not that those butterflies ever go away, it’s that you have to train them to fly in a line. County, where she’s working toward obtaining her degree in both business and music. Ruder’s husband, an actor, noticed a casting call for “American Idol” last year and decided to sign her up for the hit show, which has launched the careers of singers like Kelly Clarkson, Carrie Underwood and Scotty McCreery, to name a few. For the girl who once

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forgot the words to a song during her camp talent show as a child, the thought could have been daunting — but Ruder was prepared. “Growing up, I was kind of shy performing unless I was around my family,” Ruder said. “It’s not that those but-

terflies ever go away, it’s that you have to train them to fly in a line.” The saying was one that Ruder’s mom used to tell her, and one that Ruder’s grandfather used to tell her mom. She hails from a musical family, she said, including her father, who can sit down at a piano and play almost anything without a sheet of music in front of him.

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arts&culture

I really hope that they feel that they are not alone if they are struggling or going through the hurt of being an addict, or if they have an addict in the family,

After a lengthy back and forth with “American Idol” producers, which consisted of pre-auditions and plenty of stress, Ruder and her father were able to travel to Ojai, CA last November so that she could vie for a golden ticket to Hollywood on the show. The experience was unforgettable, she said, and has helped her create lasting friendships with other like-minded musicians who are all just trying to make it in the industry. During a normal season, more family members would have been able to come along for the experience. When Ruder found out she could only bring one person due to COVID, she knew she wanted it to be her dad. They were tested for COVID and had to quarantine before filming interviews for the show, then it was audition day. The self-written song that Ruder

sang in her audition before judges Katy Perry, Luke Bryan and Lionel Richie doesn’t have a name, but she calls it “Bryan’s Song,” named for her dad. It tells the story of his life, from his time as a daring child and rebellious teen to the days when addiction issues kept him from being the dad she knew he could be. Prior to Ruder’s journey to Ojai, the song had never been finished. “I wanted to have a relationship with my dad and the only way I knew how to do that was to write it in a song,” Ruder said. “I never knew when I was going to share it with him...I put it in my back pocket. “When he totally turned his life around became sober, I knew that was the ending to the song.” The judges were moved to tears by Ruder’s audition, as was the nation, and

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she received the show’s famed golden ticket to Hollywood. While the 209 will have to tune in to the show in order to see how far Ruder advances in the competition, she hopes that no matter the outcome, her appearance will leave an impact on at least one viewer and remind them that there is hope, along with the possibility of redemption and reconciliation, for those who love someone struggling with addiction. “I really hope that they feel that they are not alone if they are struggling or going through the hurt of being an addict, or if they have an addict in the family,” Ruder said. “There is always hope, and ultimately I want people to love people through that process because it’s hard and they’ve got to make that decision for themselves at the end of the day.” ●

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arts&culture

By FRANKIE TOVAR

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t’s a warm, spring morning in Merced and a man stands with his guitar alone in a tunnel awaiting my arrival. He calls himself the Seven Year Sleep, a curious name for a solo act. Even more curious is the tunnel itself, his chosen location for our interview and where he is set to perform a song for our Soundcheck209 series. The tunnel is a throughway for pedestrians and bicyclists near R Street, illuminated with scattered light that spills through grates and decorated with unremarkable graffiti scrawled along its walls. It’s an unassuming location, much like the Seven Year Sleep himself, but as he begins to look around and explain its significance, I soon realize that I’m standing inside an important link to his past where his sound and a sense of community among the local scene was developed nearly a decade ago. What now looks like an insignificant tube of concrete was once host to a collection of artists from Merced who managed to transform the site into a home for expression, complete with chalk

“I can’t rely on too many things to stay the same and remain constant, but music has always been there.” art and mood lighting as the backdrop for original music. This do-it-yourself attitude is the same attitude that radiates from the Seven Year Sleep himself when he talks about his craft. Standing with his guitar, he is compelled to strum and play with its strings as time passes. When he’s alone, he says, that compulsion extends to writing lyrics and singing. He explains

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that he has no choice but to play, describing his relationship with music almost as a thing of fate. He has no qualms admitting to taking bits and pieces of what he likes from other artists to create an amalgamation of styles that thread through his many songs and with a listen to his discography it’s easy to hear a spectrum of influences across multiple genres. For all intents and purposes the Seven Year Sleep is a one-

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arts&culture

man band, carrying the banner of a past iteration while carving out a new path for himself. His brand of Alt R&B was spotlighted with the release of his 10-song LP “The Grand Romantic” in 2020, but his willingness to explore and experiment with his sound is front and center with the release of recent singles like “Curse of Skin” and “Pumpkin Head”, the latter of which is performed exclusively in Spanish. In an uncertain and sometimes dark world, the future looks bright for the Seven Year Sleep.

Seven Year Sleep started as a three-piece band but now it’s just you. Can you describe the difference in the creative process working with a band as opposed to being a solo act? SYS: Being in a band and being a solo act, they have this weird landscape of the creative process. Alone, I really don’t have to double check with anyone. I can express exactly what I want to express and when I make my mind up on something, there it is, I have no one else to argue with. And that’s cool because I can really control the creative flow. In a band you have this real iron sharpens iron situation, so I was constantly growing and constantly learning from my other bandmates…I really do miss the wit sharpening wit, skill refining skill. I like the outside influence. I feel like it adds a much richer experience.

A lot of musicians have different reasons for playing and performing. Some want to make it big and make

a career out of it. Some people just do it for the artistic expression and an outlet for their emotions. Which category do you fall in? SYS: I do what I do because I kinda feel like I have to. Or I’m supposed to. Life is incredibly strange and has been strange for me. It’s always been weird. I don’t stay in places for too long. I can’t rely on too many things to stay the same and remain constant, but music has always been there. Even when I ran from it or at times when I didn’t know I was relying on it as heavily as I was. It’s the one thing I can’t let go of even when I tried to.

Where are we right now? What is the significance of this tunnel in Merced?

SYS: We’re in this tunnel that my brother and I coined the tunnel of light. It’s real important to the birth of Seven Year Sleep because this is where we’d put on our shows…We created our own space and our own momentum. We invited a lot of other artists and had other musicians play. We shared a lot of time with them.

Before Covid, when things were open, where were some of the places in the 209 where you performed your music? SYS: I was running through Modesto pretty regularly – their restaurant scene and some of their bars. Out here in Merced, I put on a lot of my own shows. We’d pop up here (at the Tunnel of Light) or I’d hit up the MAC

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(Merced Multicultural Arts Center). At Lens 360, we had an open mic there for a while and that was cool and a dope place. Coffee Bandits, I was always there. I hadn’t gotten a chance to play a proper set at The Partisan but I wanted to, I wanted to and I was working for it.

You have songs on Spotify and you’re active on your social media, always posting performances from home in intimate sessions. Can you talk about the songs and projects you’ve already put out and ones you might have on the horizon? SYS: “The Grand Romantic” was the first full project I did by myself since everyone left, but even before that there were a few singles I did…As far as music that I have coming up, I have a bunch of projects I’m working on and a bunch of songs I’m working on. One of the songs I’m most excited to get out there and to start working on and making available is “Fool”. Then I have “Good Wine and Misery,” a short EP I’m working on. It’s like eight folky, storytelling songs. I get on these kicks and I write so much. I wish the music I have available was an accurate representation of the music I have ready to play and get out there. But this tunnel was my favorite place to play. ● Follow the Seven Year Sleep on Instagram @seven.year.sleep and find his upcoming projects on Spotify and Soundcloud. You can listen to his performance of “Fool” at Studio209.TV

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arts&culture

PHOTOS BY JENAY BRANDT

n the way that food trucks added a new avenue for eateries, JayCee Lane is taking clothing boutiques in a new direction. Owned by Courtney Smith and Jenay Brandt JayCee Lane Mobile Boutique utilizes a revamped delivery van to bring the latest fashion styles and trends to the 209. The women started their partnership five years ago as a fashion boutique that would set up shop at home parties. “That became a lot of work to load/unload all the clothes and set up inside people’s homes,” Smith said. “We started to think about a storefront but honestly we were a little hesitant about the overhead and the way retail has shifted since social media. We had heard of people doing a mobile fashion truck in big cities because of high rent costs and we knew of other unique trucks in the area, such as the cupcake lady or dog grooming businesses. We decided that would be our next step and we would be able to do more with less set up/take down time.” The mobile fashion boutique typically partners with different storefronts, hair salons, restaurants, and other businesses to park next to them and open shop for the day. “The hope is we both share clientele and help support each other,” Brandt said. “We also go to different festivals and events in the area to give people a chance to shop somewhere they might not have expected to.” They haven’t left behind the home parties, in fact they said it’s their favorite aspect of the business. “By far our favorite thing is doing private parties. We pull up to the customers house, open up shop, and the host and her friends get to shop their heart out,” Brandt said. “The truck gives an intimate shopping experience that is hard to duplicate anywhere else which is what we think people love about it. We have been very grateful for the relationships we’ve made over the years that have helped us succeed.” The women like to keep the mobile boutique stocked with a variety of styles and sizes in varying price points to appeal to the widest audience. “Our biggest goal is to make women of all shapes, sizes, and ages feel good about themselves and we like to think the clothes are just the icing on the cake,” Smith said. To find out where JayCee Lane will be set up or to book a private party, follow them on Facebook at https://www. facebook.com/jayceelaneboutique/. On Instagram at jaycee_lane_boutique or call (209)499-6079. ● 209MAGAZINE.COM

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By SABRA STAFFORD

SLEEVELESS CHAMBRAY BUTTON DOWN SHIRT is lightweight and is stylishly paired with dark skinny jeans.

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OFF THE SHOULDER TOP in orange has strappy details and pairs well with a pair of cutoff denim shorts.

JayCee Lane Mobile Boutique fashion modeled by Courtney Smith.

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arts&culture

HALTER DRESS in orange is both vibrant and flowing.

FLORAL DRESS in a watercolor print of teal and gray has a gathered waist, a sheer overlay and is fully lined inside.

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flavors

By VIRGINIA STILL

209MAGAZINE.COM

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here is no reason to go over the hill into the 925 when you can get world-class burgers and steaks right here in the 209 at Juniors’ on Central Avenue in downtown Tracy. Owners Monique and Oscar Sharp are new to the restaurant industry and with knowledgeable General Manager Billy Jordan, a dedicated crew, fantastic food and a comfortable and fun atmosphere, success has been easy despite the challenges. They celebrated their two-year anniversary in March and believe the Tracy community is responsible for helping them get through all the struggles that occurred over the past year. The couple has a real estate company and Oscar is a firefighter as well as venturing into the restaurant industry. Construction started in August of 2018 and they had a substantial amount of work and renovations to do. This turned the original design of about a 50-person capacity restaurant/bar to almost double with now a 99-person capacity. They opened up walls and gave the place a modern facelift. The brick walls give the restaurant some texture, the décor and the historical black and white pictures of Tracy give the place a warm and comfortable feel. Right after celebrating their oneyear anniversary COVID hit and shut everything down in the spring of 2020. They closed for about a month and then brought some of the staff back to offer takeout. Then they progressed to outdoor dining. “We have been complying and doing the transitional process applying for the grants and doing everything that can help keep us afloat,” stated Oscar. “COVID has definitely been a challenge especially only being open for a year and never being in the restaurant industry. It was challenging but luckily the community is very supportive of us so we were able to weather the storm.” Since COVID they have removed the barstools at the bar, spaced the tables, and expanded the outdoor space by moving tables into a few of

the parking spaces in front to accommodate guests and increase capacity in their outdoor dining area. “Right now people are comfortable coming in here and sitting outside, our distance is really spacious enough for them to enjoy the atmosphere,” said Oscar. “We are doing okay without the barstools. We kind of transitioned to more of a restaurant that has a bar instead of a bar that has a restaurant.” The one thing that they knew they were going to offer on the menu was steaks; then they added salads, sandwiches and a variety of appetizers. The menu has evolved since they opened in 2019. “We knew what downtown needed because we know what other restaurants are offering so we put our minds together and came up with items and it was a process of elimination,” noted Monique. “We tried things out and we have seen what works over the past few years.” The kitchen is small and according to Billy it can be difficult when the restaurant is bustling. They have a full bar with wine, beer, cocktails and a variety of specialty drinks like the White Gummy Beartini that is a guest favorite. “We are consistent,” added Jordan. “We are doing the best we can to keep everything consistent and quick. So, there are not long wait times. One silver lining with this COVID dark cloud is finding out how many people enjoy sitting outside.” In the few years that Juniors’ has been open they have established themselves as a steak and burger place. One of their best sellers is the Juniors’ Classic Burger that is a thick cut half-pound beef patty on a brioche bun with lettuce, tomato, and onions with a side of fries. The Chef ’s special that has been a guest favorite is the Rib Eye Steak Dinner that has 14 oz. grilled-to-perfection rib eye seasoned with their house blend of herbs and spices, golden potatoes, and seasonal vegetables. For those who are looking for some

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People love our portion sizes because we are very generous. So, if you want to ruin your diet definitely come down. — Oscar Sharp

IF YOU GO GETTING THERE: JUNIORS’ 939 N. Central Avenue Tracy, CA 95376 CONTACT: (209) 879-9043 host@juniorstracy.com www.juniorstracy.com or Find us on Facebook Owners - Monique and Oscar Sharp General Manager - Billy Jordan HOURS: Wednesday - Saturday - 11:00 AM - 9:00 PM Sunday - 11:00 AM to 7:00 PM Monday & Tuesday - CLOSED

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flavors smaller bites, the Starters may be it with some guest favorites like the ‘Loaded Tots’ with chili, cheese, sour cream and tomatoes, the pretzels and beer cheese, shrimp cocktail, or the assortment of wings like the salt and pepper ones that are simply delicious. They offer a variety of soups and salads like the Wedge Salad that has been a top seller that has blue cheese crumbles, tomatoes, red onion, and bacon served with the house made blue cheese dressing. They have won a few awards for best burgers, best steaks, and best lunch spot in Tracy that have been proud moments for the relatively new restaurateurs. “We get a lot of compliments on our service,” shared Jordan. “Our servers are very friendly and down to earth.” The Chicken Marsala is made with two 6 oz. chicken breasts topped with a savory Marsala sauce that comes with mashed potatoes and seasonal vegetables. Some other options are the salmon, halibut, pastas like tomato basil or carbonara and the Cajun pasta with shrimp and beef hot links in a spicy Cajun sauce. “People love our portion sizes because we are very generous,” noted Oscar. “So, if you want to ruin your diet definitely come down.” With vaccines being distributed and the COVID numbers going down they are hopeful that they will soon be able to open up at full capacity. Monique encouraged everyone to join them in their comfortable atmosphere where guests can hear good tunes, eat great food, and delight in some divine drinks. “I would also say that the biggest thing for us is to say thank you to the community because without them coming in to support us and help us get through these times we wouldn’t be here,” expressed Oscar. “We just want to say we appreciate you for sticking with us. It wasn’t the government that took care of us; it was the community of Tracy and the surrounding area. We are staying consistent and becoming a downtown destination.” ● 209MAGAZINE.COM

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flavors

Take a sip at

Primos

By VIRGINIA STILL

PHOTOS BY VIRGINIA STILL/ 209 Magazine

ith tequila and Mezcal ramping up in popularity there is a swanky new spot to turn up your fine drinking at Primos Restaurant and Tequila Bar in Ripon. Primos features over 100 varieties of tequila to choose from, in a price range that starts at about $7 all the way up to $90 a shot. There is something for everyone at Primos with their hand-crafted cocktails, an assortment of IPAs on draft, a few varietals of wine and, of course, a large selection of tequila including Blanco, Reposado, Anejo and extra Anejo. The trio of owners — Carlos Blanco, cousin (Primo) Jesse Anaya, and brother-in-law Roman Rosillo — opened up Primos a little over a year ago. They were able to get a taste of what the restaurant industry was like in the normal world for a few months before COVID hit. They had to adjust many things after that and with a focus of creating a dining experience for their customers it put a damper on things. “Thank God that we were received well 209MAGAZINE.COM

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and it has been a blessing to have the support from the community,” said Blanco. “We were very thankful for that. They helped us out a lot and it has been a blessing to see that support especially being new.” Blanco has a love for Mezcal and tequila and hand selected each bottle with a little collaboration to offer guests something really

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special that will not be found in too many places in the 209. He feels there is a misconception of how tequila should be consumed that usually includes lime, salt and a shot glass. There are so many different types of tequila that when they are poured in a glass and sipped can give people with an ornate palate a new appreciation of the spirit. “I tell people tequila is like wine,” explained Blanco. “There are different notes that you can taste. There are different ways they age it and different things that go in there. If you sip it you can start to appreciate different undertones like vanilla, citrus, and it depends how they age it and what barrels they use. So, we have about 118 different kinds of tequilas and each one of them is unique in their own separate way.” Once things really start to open up they plan to have tasting events with brand representatives and tequila pairings with meals. All their cocktails are hand crafted with fresh ingredients including freshly squeezed lime juice daily. They support local businesses like Whitney’s Best that has inspired them to launch some new cocktails using elderberry syrup. Their Watermelon Margarita is another summer hit with the fresh ingredients including the Yosemite Watermelon puree from the fruit stand down the way. “We are always working on different cocktails behind the bar,” noted Blanco. “If you are a vodka drinker, a gin drinker or if you really love your bourbon and scotch, I know what direction to steer you in (with tequila or Mezcal). We are

open minded. We are here for the customer.” Bartender Jennica Baldwin whips up Elderberry Mules that are made with vodka, elderberry syrup, lime juice, and ginger beer topped with a lime wheel and mint for guests as a top pick. This tasty mule is delightful with the subtle elderberry sweetness and the traditional fizz from the ginger beer. A customer favorite from the beginning is their blackberry margarita made with organic agave nectar, tequila, lime juice and muddled blackberries that Manager and occasional bartender Sylvia Trujillo has made several times for patrons. The refreshing cocktail is not only savory but the presentation is lovely. Serving up drinks for a long time, bartender Reanna Sanchez loves meeting new people and has enjoyed learning about the tequilas and Mezcal that is offered up at Primos. For those looking to try a Mezcal, Sanchez suggests the Xicaru which is another guest front-runner that is great for sipping neat. “We have that family connection and we feel like everybody here is family from the employees to the customers,” remarked Blanco. “Like I said even through the ups and downs of COVID, we have had customers that have been here from day one and still keep supporting us. The cocktails will speak for themselves. So that is why I say if you want to come and try something different, try us and you won’t be disappointed.” ● 209MAGAZINE.COM

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I tell people tequila is like wine, explained Blanco. There are different notes that you can taste. — Carlos Blanco

IF YOU GO GETTING THERE: PRIMOS 222 West River Road, Suite G Ripon, CA 95366 CONTACT: 209-235-6233 Primosripon.com

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feature

Farm to bottle By VIRGINIA STILL

arm to table sees a new twist with Corbin Cash, the distillery that takes sweet potatoes grown in local fields and turns them into spirits. Founder, CEO and Master Distiller Dave Souza and generations of his family have been farming since 1917 and have built the Corbin Cash Distillery to bring premium spirits that are handcrafted and harvested directly from the soil on their farm in the 209 to your next celebration.

Souza explained that the crop rotation has been ideal for farming and distilling the sweet potatoes and the Merced rye along with the sandy soil and dry temperatures to create unparalleled spirits in the 209. Currently Corbin Cash, named after Souza’s son, has five premium spirits: Sweet Potato Vodka, Western Dry Gin, Merced Rye Whiskey, Blended Whiskey, and a Sweet Potato Liqueur. They also have a special 1917 single barrel aged Merced Rye Whiskey that

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is a guest favorite and has been added to the lineup. The Sweet Potato Vodka was launched in 2013, their first Rye Whiskey in 2014, the Sweet Potato Liqueur, Gin and Blended Whiskey was produced in 2015. Before the distillery opened in 2019, they were sold at 140 BevMo stores across California. “This was the a-ha! moment when we could sell bottles out of here and do the direct to consumer right here and build our brand,” said Souza.

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“We did well. We did a lot better than I thought we would. We were supported by a lot of people. I think being an outdoor venue like we are, it has helped us. If we were stuck indoors we would not have been so well off.” Not only can you enjoy cocktails at the distillery in the tasting room but they have a store and an outdoor area where they hosted several events before COVID hit. With the seemingly ever-changing regulations and the resulting inconsistencies affecting businesses throughout the 209, Corbin Cash remains positive and thankful. They abide by all the safety guidelines and follow the latest rules but also do what they can to stay in business. Food trucks are a staple out at Corbin Cash and there are plans to add a pizza oven to the kitchen. Along with the premium spirits that can be sampled on the spirit boards they also offer signature cocktails. Some of the guest favorites that can be savored at the tasting room are the Sweet Potato Vodka that has a sweet essence that is smooth and can be enjoyed on the rocks or in a cocktail like the Pomegranate Paloma that has Elderflower Liqueur, Pomegranate syrup, fresh squeezed lime topped with grapefruit soda.

Gin may not be at the top of your list to try but the Corbin Cash Western Dry Gin is a must. The floral aromas hit your nose and the infused blend of five botanicals hits your lips, giving your taste buds something to smile about. The Corbin Basil Gimlet has been a guest favorite and top seller made with Corbin Gin, simple syrup, fresh basil leaves, and fresh squeezed lime juice. “It is smooth for a gin,” noted Souza. “We wanted to make a gin that was approachable. We put the Basil Gimlet on the menu and nobody knew what it was. It was our number one seller before the blueberry mojito launched last year but people did not realize they were drinking gin. It is so good. People were like ‘I don’t like gin’ but they found a gin here that they like.” Rye whiskey has made a comeback and has gained popularity within the last decade. For the whiskey connoisseur a good rye is worth having with a whiskey ball or a whiskey square to really taste the bold spicy flavors. The Corbin Cash Merced Rye Whiskey is currently their number one seller. Don’t let the name fool you; it is not made in Merced but that is the variety of rye that is farmed right here in the 209. It has a little bite to it with some spicy notes and is a little nutty, too, but

This was the a-ha! moment when we could sell bottles out of here and do the direct to consumer right here and build our brand. — Dave Souza

PHOTOS BY VIRGINIA STILL/ 209 Magazine

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Another guest favorite is the The Grand Fashion made with 1917, Turbinado syrup, angostura and orange bitters topped with a Luxardo Cherry. The Corbin Blended Whiskey is a blend of sweet potato spirits and Merced rye whiskey aged in custom charred American oak barrels giving the blend a lighter, smoother swirl on the tongue. Something that is truly exclusive to their distillery is the Corbin Cash

definitely sippable. Corbin Cash 1917 was named because that is the year the farm was established and the family began farming rye. The 1917 has been aged in the barrel a little over five years. “The rye was always my favorite,” stated Souza. “How this (1917) came about is that every time we would do a distillery tour, we offered a barrel tasting so we were doing barrel tasting for people and taking it right out of the barrel and people were like ‘can I just buy this?’. It has so much more flavor directly out of the barrel and we run it through a paper filter so this is 123 proof but when you sip it, it is hot and you’ve got to warn people but when you actually sip it and roll it around and swallow slowly, you are not going to beat the flavor on it. Anybody that drinks whiskey that comes out here ends up buying a bottle of that because of the flavor profile.”

Barrel Reserve Sweet Potato Liqueur. This blend of brown sugar, spices and extracts are inspired by Souza’s mother’s sweet potato squares recipe. The flavor profile has some sweetness that can make this an after-dinner drink straight on the rocks. Souza added that it can be used in an old fashioned or Manhattan to give the classics a twist or simply mixed with ginger ale. It is made with sweet potatoes from the farm and is

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a lower proof liqueur aged in custom barrels. “We try to use fresh ingredients all the time,” remarked Souza. “It is not the cheapest thing but people keep coming back because it is a better experience. It is the experience of having a good cocktail. I have had people say ‘there is no booze in this’ well, after two or three, it is like ‘whoa’.” Souza has been farming since he was a kid and later spent some time in Las Vegas creating a promotion company and dabbling in spirits. From the knowledge and relationships he gained in his travels he came back to the 209 to create his own premium spirits as well as continue farming. Although the spirit business is particularly challenging with its own rules and regulations in comparison to the beer and wine industry, through research and tenacity Souza has been able to succeed and grow. He is enjoying

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PHOTOS BY VIRGINIA STILL/ 209 Magazine

where Corbin Cash is currently at and has visions of expanding the brand. The future is bright for the distillery with a bourbon, tequila, and rum that are in the works along with some canned cocktails. They have also partnered with Dust Bowl to create some other varieties like a beer that is being barrel aged forthwith to make a whiskey that may include some co-branding when it is ready. “I am more appreciative from the small guy to the big guy,” said Souza. “There is a lot of respect to be had in the industry.” For those that may want to take a tour of the facility and have a taste, Corbin Cash has a few different options with a 30-minute education tasting, a one-hour distillery tour and tasting, or a three-hour farm tour that is seasonal and includes food and beverages. If you just want to wet your whistle and want a place to relax, pull up a chair at Corbin Cash, 3241 Hull Road in Atwater. For more information, call or visit corbincash.com. “That is really what we are, we are an experience,” expressed Souza. “We are not a bar and we are not a restaurant. We are more like a venue and a different experience. You can’t really get the experience here anywhere else. We want people to come out and feel comfortable. Our clientele has been awesome. We are happy to be open.”● 209MAGAZINE.COM

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We are not a bar and we are not a restaurant. We are more like a venue and a different experience.

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flavors

cheers !

How to set up your own

home bar

ith most watering holes still temporarily shutdown and people enjoying more spirits at home, it might be time to upgrade or start your own home bar. Here are the essentials you’ll need to make just about any cocktail to tempt your tastebuds. ●

Tools

The one tool that every home bar needs is a good cocktail shaker with a strainer. A jigger is a great addition for accurate measuring and a bottle opener and corkscrew are essentials for beers and wines. Other specialty tools that can help but are not strictly necessary are a muddler, a zester, and a salt/sugar rimmer.

The essentials

Gin has a crispness and a floral aroma that works well as the base of many cocktails. Bourbon for those cocktails that need a robust and full-bodied flavor Whiskey, the type of which can depend on your own preferences. Rye whiskey has a spice taste, Scotch whisky is more smoky and Irish whiskey is known for its smoothness. Tequila for margaritas, shots and so many other cocktails. If you’re going to primarily use it for cocktails then silver is the best option. Vodka, with its clean flavor is the workhorse of most cocktails and an essential for the home bar. Rum, both light and dark. Light rum is the foundation of many drinks, while dark rum has a smoky-sweet or sometimes spice flavor that adds an extra element to cocktails, especially tropical blends. Brandy is often a key ingredient in many classic cocktails and can also be sipped on its own.

Liqueurs and cordials

This category is more a matter of preference. For example, if you like martinis, then a bottle of dry vermouth is essential for your home bar. A few options that have some versatility when it comes to mixing cocktails are: Kahlua or another coffee liqueur; Amaretto for sweeter cocktails or an afterdinner drink; and Irish cream liqueurs like Bailey's or RumChata. Some options to add a fruity taste to a cocktail are: Midori for melon; Chambord for raspberry; and an orange liqueur like Cointreau, Grand Mariner or Blue Curacao.

Mixers

Last, but not least, are the mixers that add flavor and volume to a cocktail. Again, cocktail preference will be the key determination on what mixers to add to your home bar, but a few that will come up often in drink recipes are: Club soda, lime and lemon juice, fruit juices, simple syrup, grenadine, cream and bitters.

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Farm to glass

cocktail recipes By SABRA STAFFORD

here are a lot of delicious food products grown or sourced in the 209 and it doesn’t take much imagination to move those products from the kitchen table to the cocktail shaker. Here are a few products we found in the 209 that make excellent drink mixers. ●

Vigna del Sole Farmstead

Lavender syrup

Michelle and Steve Silva purchased a large parcel on the border of Lodi and Acampo a couple of years ago and immediately got to work on their event venue business. Michelle looked at all the unused acreage they had and came up with the idea of a lavender farm and it wasn’t long before they started the Lavender Market. The acres of blooming lavender not only make for a lovely background for the special events, like weddings, but are the key ingredient in products like linen spray, candles, body products, shortbread cookies, muffins, and a lavender blossom cream cake.

Lavender mojito

They also make a lavender syrup fresh to order that can be used in a variety of recipes from lattes to pancakes to marinades. Made from dried culinary English Lavender and white sugar, the syrup made for the perfect mixer to make a Lavender Mojito, giving the cocktail a touch of sweetness and a light floral aroma that mixes well with the fresh mint. The lavender syrup is $12 for 5-ounce bottle. It is made to order, so it has to be ordered in advance and picked up at the shop.

2 ounces white rum 1 ounce lime juice (1 medium lime) 1 and 1/2 Tbsp lavender syrup Dash of Chambord 5 fresh mint leaves Club soda to top off Muddle the mint and lime juice in a cocktail shaker. Add in lavender syrup, chambord, rum and ice. Cover and shake well. Pour into glass.

Vigna del Sole Farmstead is located at 21999 N. Ray Road in Lodi. For more information visit www.vignadelsole.com.

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Homestead Favorites

Cherry Pepper Jelly Every spring Charlyn Hulsman takes the cherries harvested from the orchards in Linden and turns them into delicious arrays of jellies and chutneys. Hulsman’s father Karl Potter Grupe planted the orchard in 1960 and many of the original trees bear pounds of cherries that are shipped around the world. Hulsman and her mother would save some to make jellies for family and friends and now that tradition has turned into a successful cottage business. “Our entire family, the 4th, 5th and 6th generations, are involved in the many aspects of the harvest,” Hulsman said. “The grandchildren sometimes play more than work, but they are learning the importance of being an active participant in the family

operation.” Homestead Favorites produces cherry jelly, cherry pepper jelly and cherry chutney, with individual jars retailing at $8 each. The ways these products can be used are far greater than just a topping for toast. Hulsman said they have used both jelly flavors in various cocktail recipes, like martinis. The cherry pepper jelly turned out to be a perfect mixer for a margarita, pairing well with tequila and giving it just the right kick. This is a great option for those who like heat and if you can tolerate more, add another spoonful. Homestead Favorites is sold at shops and wineries all over the 209 area. For more information and a listing of retail locations, visit www.homesteadfavorites.com.

Cherry Pepper Margarita 2 ounces tequila 1 ounce lime juice 1/2 ounce orange liqueur 1/2 ounce cherry pepper jelly Rim the glass with sugar. Add all ingredients to cocktail shaker and shake. Pour over a glass of ice and garnish with a lime or a mini pepper.

Reigning Bees Apiary

Local Raw Honey This cottage business located in Sutter Creek may be somewhat new to the business of bees, but it’s quickly growing a list of fans clamoring for products like the raw organic honey, natural beeswax and 100% natural lip balm butter.

Bees Knees

2 ounces gin 1/2 ounce honey syrup 1 ounce lemon juice Ice Lemon twist for Garnish To make honey syrup mix equal parts honey and water and warm in the microwave

The honey and other products are sold at farmers’ markets in Amador County and can be found at some shops, like Roots and Wings Farmhouse Market in Sutter Creek, where a jar retails for $16.95. or on the stove top. Can be made in advance and stored in refrigerator. Fill a cocktail shaker with ice and add in gin, honey syrup and lemon juice. Shake well and then strain into a glass. garnish with a lemon twist.

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The honey is incredibly smooth and when made into a simple syrup, it was the perfect mixer to make a classic Bees Knees cocktail. The honey flavor paired with the freshness of the gin makes this a perfect spring and summer cocktail. For more information follow Reigning Bees Apiary on Facebook or Instagram at reigning_bees_apiary.

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Nutcher Milk Company

Root Beer Milk

Third-generation dairyman Rick Nutcher started Nutcher Milk Company in Modesto in 2000 and in 2015 the family started their own creamery because they were nostalgic for the quality of farm-to-table milk. The milk sold in the old-fashion glass bottles have become a favorite among locals, with close to 7,000 gallons produced daily. Nutcher Milk offers a wide array of flavors, like chocolate, orange cream, cotton candy, root beer and strawberry milk. They also make seasonal offerings like pumpkin spice and eggnog-flavored milk. Nutcher said he is a fan of root beer and jumped at the chance to offer that flavor. “To me, I think it tastes like the bottom half of a root beer float when everything is all mixed together,” Nutcher said. The root beer milk made for an excellent addition when making a grown-up version of a root beer float with vanilla vodka. Nutcher Milk can be found at several grocery stores in the 209 area. For a list of stores where you can purchase Nutcher Milk, visit www.nutchermilk. com/where-to-buy.

Root beer float grown up edition

2 ounces vanilla vodka 1-2 scoops vanilla ice cream 1 cup root beer milk 1 ounce kalhua marschino cherry whip cream Ice Add ice, vodka, ice cream and root beer milk to a blender and blend. Pour into a tall glass, top with whip cream and then pour kalhua over cream and into the drink. Top with marschino cherry.

If you want to make your cocktail really authentic to the 209, then try it in a glass that has been etched by Amador County artist Kat Leon. She offers custom-made glassware for wine, cocktails and beer. This poppy design is special to the Made in Amador shop. Her other designs can be found at www.etsy.com/shop/ SunsetHillDesigns.

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TAKE A WALK By CLAUDIA NEWCORN

t’s not something you’d expect to see in Northern California – free-roaming giraffes, elands, warthogs, and ostriches, among dozens of other exotic African species and nearly 1000 animals that call Safari West their home. This is truly a hidden gem. The Sonoma Serengeti Tucked among rolling hills 12 miles east of Santa Rosa, Safari West is a 400- acre private reserve nicknamed the Sonoma Serengeti. In 1993, on what was once an old cattle ranch, founder Peter Lang began offering authentic African safaris. Today Safari West has become a premier destination for travelers, nature photographers, researchers, and school tours, with tens of thousands of visitors each year. The reserve has survived the two major wildfires that swept through the area, successfully protecting the animals. What makes Safari West unique is that it’s not a zoo, but a non-profit wildlife preservation and advocacy center, plus a research and education facility, fully accredited by the Association of Zoos and Aquariums (AZA),

one of only six private facilities in North America to belong to this prestigious organization. Their qualifications include over 40 years of experience in wildlife management and 25 years of conservation education. Over 100 employees and volunteers work together to create a unique experience for both guests and their four-footed and winged charges. Their goal is to encourage wildlife conservation through first-hand encounters. In a normal year, thousands of children visit. Actually seeing the animals – versus on TV or online – provides a new appreciation and understanding of how many are at risk. Several of the species are critically endangered or even extinct in the wild. Safari West reopened at the start of March, but it’s a good idea to check their website for the most current status and policies (SafariWest.com). Visitors have an extraordinary opportunity to get close to the majority of animals, riding in modified troop carriers with knowledgeable guides up into the large pastures. Open year ‘round, rain or shine, several daily tours are offered; 209MAGAZINE.COM

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reservations are required. Safari West is rated by AAA as second only to Disneyland as a ‘must-experience location’ in California. You can go “glamping” in their comfortable African-style tent cabins that nestle on the hill overlooking the aviary and several pastures. As I stood staring out the mesh-net window, a giraffe and ostrich calmly ogled me, leaving me to wonder who was looking at whom. A Guest in the Animals’ Home Despite my rainy-day visit, our tour guide navigated the muddy roads with ease, frequently stopping to greet the animals by name and answering our questions. Unexpected entertainment came when one particularly amorous ostrich “fell in love” with a passenger and did a mating dance for him. The tour usually runs two hours, and is preceded by a 45-minute walking tour that includes going into the aviary where you get to be among dozens of species. A fun fact: the flamingoes and other bright pink birds draw their color from betacarotene. Safari West is also home to both Masai and Reticulated giraffes. I had

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What makes Safari West unique is that it’s not a zoo, but a non-profit wildlife preservation and advocacy center…

209MAGAZINE.COM

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the wonderful opportunity to visit with these creatures in the giraffe barn, thanks to special tours that permit you to feed these majestic animals. Did you know that a giraffe has a black tongue to protect it from sunburn? It also is surprisingly soft, and their breath smells grassy-sweet. No, there are no lions, tigers, or elephants. Our guide explained that these among the most dangerous African animals, and would have prevented Safari West from creating a safe environment. There are cheetahs, which have their own large enclosure. Rhinos wallow happily in the mud near the valley’s winding creek – lucky creatures given that many rhino species are being hunted to extinction for their horns. Our guide noted that the horns are just keratin, like our fin-

This is an adventure that you and your family will talk about for years to come!

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gernails – yet people kill them under the misguided notion that the horns have aphrodisiac properties. Reflecting their conservation efforts, about half of their animals were born in the U.S. Safari West has a very successful breeding program, and the monkeys (who live in large enclosed habitats) and the birds regularly produce off-spring, which may then be exchanged with other AZA-approved organizations to prevent over-crowding and maintain genetic diversity. So, take a safari without leaving California. This is an adventure that you and your family will talk about for years to come! ●

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thegreatoutdoors

By MATT JOHANSON

efore the big race, my teammates and I huddled, stacked our hands and screamed like the pumped-up teenagers we were. Castro Valley High’s boys cross country team had an eight-year championship streak on the line in 1985, providing us abundant motivation and pressure to win our league meet. Though we ran our hearts out, rival San Leandro beat us by three points. The loss broke my 15-year-old heart. 209MAGAZINE.COM

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Yet my teammates and I grew because of it, even if it took me years to see it that way. More than anything else, distance running taught me how to work hard in pursuit of self-improvement. I turned 50 recently and I’m grateful to still enjoy outdoor activities that I picked up in my youth. Following are lessons I’ve learned over the years. This installment, the second of five, focuses on running.

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Gators 1989: San Francisco State cross country runners celebrate a successful race in 1989.

Workouts work. After our crushing second-place finish, my friends and I learned to act less like teenagers when it came time to run. Our dedicated coaches led us on workouts after school, on weekends and during the summers, sometimes twice a day. Hard as it was, we improved every year, winning five track and cross country league championships and reaching the state meet. We had the time of our lives. Put in enough effort to improve. You won’t regret it.

Latch onto a running partner or group in your speed range or a little faster. This encourages a runner to keep training and improve, not to mention helps one to make friends. In both high school and college, I made most of my best friends through running, and we’re still close today. Participate in a race once in a while, even if you don’t consider yourself competitive. Racing validates your effort and will encourage you to keep training. Plus, you will collect race T-shirts that impress your friends.

Running and other aerobic activities improve your health and quality of life. You don’t have to be a competitive athlete to enjoy the benefits. Talk to folks you know who run casually a few times a week. I’m sure they will agree that the activity makes them healthier and happier.

If you want some age-group medals to go with those race shirts, get on the track to run intervals once or twice a week. The length and speed depend on your goals, but in general, run shorter repetitions than your race distance (400 meters, for instance) and faster than your target race pace. The improvement this generates addicts many runners, and you could be one of them.

To help your body recover, alternate easy and harder workouts. Take time to stretch. Increase mileage gradually by no more than 10 percent per week. Run on trails or dirt roads instead of pavement when possible. Replace your shoes every 500 miles; the expense is worth it. All these become more important the older you get.

Mind your pace. In workouts or races, most runners start and finish faster than they run in the middle of their distances. You can pick up time by minimizing that loss and running an even pace. Your prior workouts and race times (which you wrote down, right?) will help you determine your optimum pace.

Embrace the personal record (PR). Part of the beauty of running is that everyone can measure improvement individually. PRs document a runner’s progress and motivate continued effort. That’s true for races as well as workouts, if you run the same route often.

Set goals and strive to achieve them. Whatever your level of ability, there’s a benchmark that’s challenging yet within reach. The bigger the goal, the better you will feel when you achieve it. In college, I labored to set my lifetime marks in the 800, 1,500 and 5,000 meters. These forced years of strenuous effort but thrilled me when I finally succeeded. Breaking 5 minutes in the mile motivated me as a high school sophomore, and now 35 years later, I covet the mark again. 

Write down your workouts to document progress and motivate yourself. When you know to the second how long a certain run took before, beating that mark brings a burst of happiness. Plus, it’s harder to skip a day when you have to confess to your logbook. Same goes for those who record their efforts electronically through Fitbit, Strava and the like. 209MAGAZINE.COM

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thegreatoutdoors

Castro Valley teammates reunite for a fun run about 20 years after their graduation.

By my mid-40s, I had drifted away from serious running. But with my 50th birthday on the horizon, I began a midlife comeback and I applied all these lessons in pursuit of a halfway-decent marathon. My weekly running increased from 20 miles to 50 miles. I ran intervals and long off-campus runs with the track kids from Castro Valley High, where I’m now a teacher. I built up from 5Ks to 10Ks and half-marathons. My times steadily improved as I lost 20 pounds. After two years, I entered the Napa Marathon with the goal of breaking three hours. For the first 20 miles, I paced 6 minutes and 30 seconds per mile as planned. The final six miles slowed me down quite a bit but I managed to finish in 2 hours, 57 minutes and 58 seconds, exhausted and delighted. I realized later that I hydrated and fueled insufficiently on the long course, a beginner’s mistake. The experience proved to me that I still have more to achieve and learn as a runner. As my midlife comeback continues, I’m looking forward to doing both. ● Nathan Johanson, the author’s nephew, sets a brisk pace on the track.

— This is Part 2 in the 50 lessons in 50 years series. Part 1 in the series, titled “Winter Wisdom” is available in the February/March 2020 issue and at 209magazine.com. 209MAGAZINE.COM

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thegreatoutdoors

pring is in the air and I, for one, couldn't be more excited. The weather is getting warmer, the sun is setting later and that means The Masters Tournament is upon us once again. Hailed as one of the greatest golf courses ever constructed, patrons of golf gather at Augusta National every April to witness the first of four annual major championships of the year. The course was founded in 1933 in Augusta, Ga. and is one of the toughest courses in the world to access. Unless you’re a ranked top 50 player in the world or you pay an enormous sum to become a member, your chances of playing a round at this course are slim to none. So, as we all fantasize about taking the drive down Magnolia Lane to test our skills on Amen Corner, let’s take a look at a few of my favorite courses that are attainable here in the 209. While they may not be as prestigious as Augusta National, all courses listed are open to the public and tee times are readily available. ●

By SETHANIEL CLARK

209MAGAZINE.COM

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La Contenta Golf Club Location: Valley Springs Price: $$ Par: 72 La Contenta Golf Course is settled in the quaint town of Valley Springs and is one of the courses I find myself playing the most often. The course is located in the foothills of the Sierra Nevada and offers a beautiful display of scenery. Designed by Richard Bigler, La Contenta tests your skills and luck with some steep uphill shots and fast greens with large slopes. The fairways can be tight and a couple of the holes offer shots over water, so having a well-aimed tee shot is a must. Two of my favorite holes are 13 and 15. Hole 13 is La Contenta’s signature par 3. You have a 178-yard tee shot on an elevated tee box with a pond placed in front of the green. The greens slope back to front, so having a well-placed shot in front of the hole is crucial, or you may be fishing for your ball. The 15th hole is a 332-yard par 4. You’re positioned uphill on an elevated tee shot and you have a blind shot downhill to the green. There is an old oak tree off to the right which gives you a perfect line to the green. A strong drive over the tree will put you in the perfect position for a birdie. Don’t forget to raise the flag on this hole to let the players behind you know you’re on the green!

St. Stanislaus Golf Course Location: Modesto Price: $ Par: 28 St. Stanislaus was designed in the early 90s by Robert Muir Graves, the same architect who designed Teleli. This is another course where I played a lot when first learning the game of golf. “St. Stan’s” as it's called by the locals is the perfect course for a quick round. With just 9 holes consisting of all par 3s, you can usually squeeze in a round within an hour and a half. St Stanislaus Golf Course also offers a large driving range and putting green to fine tune your game. I recommend playing this course if you want to get into golf before moving onto one of the larger courses. They also put on fun events such as night golf with glowing balls for a fun night out, so be on the lookout for their events. 209MAGAZINE.COM

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thegreatoutdoors

The Golf Club at Copper Valley

Location: Copperopolis Price: $$$ Par: 72 One of the nicest courses I've played in the 209 is The Golf Club at Copper Valley. The course was designed by Carter Morrish and opened in 1996. Located in Copperopolis, Copper Valley displays the best that Sierra foothills have to offer. The course has received numerous awards and has been recognized by Golfweek Magazine and Golf Digest as being a top-rated public course in California. My favorite hole here has got to be 18. Coming down the 18th fairway, your second shot will go over the river that cuts through the course and you have a spectacular view of the clubhouse behind the green. While Copper Valley is boasting with rolling hills, manicured fairways and fast greens, this course is not kind to the casual weekend hacker. There is not much relief off the tee, so a straight drive is key if trying to stay in bounds. If you plan a trip, be sure to bring an extra sleeve of balls.

Teleli Golf Club

Location: Sonora Price: $$ Par: 72 Teleli Golf Club is quickly becoming one of my favorite courses. Designed by Robert Muir Graves in the 90’s, Teleli Golf Club is located in the historic gold rush town of Sonora. I just played this course for the first time a few months back and I have already gone back twice since then to play it again. Looking over the course from the top of the first tee, you can see right away the beauty of the Sierra foothills on display. The course is always in great condition and the greens are smooth and run fast. Similar to La Contenta, playing at Teleli can be a challenge with the rolling hills and steep shots you will have to pull off. But, don’t be too afraid to slice a few balls here. Teleli is a great course for all players of all handicaps. There are many opportunities to save an errant shot if you're lucky enough to find your ball downhill. One of my favorite holes here is the short par, hole 10. A high-elevated tee shot gives you a great view of the green 357 yards downhill. A strong drive from the top will give you a good look at a birdie.

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River Oaks Golf Course and Event Center Location: Ceres Price: $ Par: 58 River Oaks Golf Course and Event Center is where I began my journey into golf. Founded in 1979 by Jim and Carol Phillips, this small, par-58 course offers many opportunities for beginners to learn the game of golf. River Oaks has a full driving range, putting green and 18-hole course, which is the perfect place for anyone looking to get started. The front 9 consists of all par 3 holes great for anyone wanting to work on their short game. For new players, this is the best place to learn your distances with your irons and work out your wedges. The back 9 is a little longer than the front and gives you the chance to finally pull out your driver. Made up of five par 3s and four par 4s, the back 9 has to be my favorite part of the course and hole 10 is my favorite hole at River Oaks. It's a simple straightaway shot to the green 290 yards away, but the short par 4 gives you a great opportunity to put a well-placed dive on the green. Any chance I get to drive a green, I’m going for it.

These five courses only make up a small amount of all the great golf the 209 has to offer. This is in no way a discredit to any of the other courses in our area — these are just some of the courses I play often and enjoy. I will of course be discussing other courses in the 209 in future issues, so if I left out your favorite course don’t get discouraged. If there are any courses you would like me to talk about be sure to email me at foreyourinfo209@ gmail.com and I will be happy to play the course and give my opinion on it. Also, for anyone thinking of getting into golf for the first time, feel free to reach out and ask me for any pointers on where to begin. Springtime is upon us so take advantage of this great weather while we have it and go out and play!

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fulloflife

By TERESA HAMMOND

…I was in the business of saving my life and this was my team.

he month of April will never be the same. The first time I had that thought I was 22 and I had lost my best friend to a tragic car accident. She was 21 and in her senior year of college. It was spring break and she was simply on a midday drive to meet another one of our girlfriends for lunch. She never made it. Thirty year later … yes ... 30 years … 2020, I found myself saying that again, except this time it wasn’t a death of a friend. It wasn’t a tragedy or at least not to me. It was a FaceTime phone call from my Ob-Gyn. She was in a facemask, yet her eyes told me what her words soon would. “It’s cancer.” As my eyes responded welling with tears, her mask was removed and the human element seen- one woman to another- Breast Cancer, Stage 3, Triple Negative. Less than one month into the COVID pandemic, professionally speaking, she had no idea how the coming days or months would play out. As the patient hanging up the phone my thoughts were pretty simple: how to tell my mom, my boyfriend, my kids? Thoughts beyond that really weren’t

many. I knew there would be more appointments to come and with that a plan of attack. What I did not know was how valuable the team responsible for my treatment would become and how important advocacy would become. Perhaps it’s my journalist instinct or my constant thirst for knowledge, I’m still not sure. What I do know is following that phone call I did what I would recommend many should do, I grabbed a notebook and began scribbling questions. Then I sent a text message to a couple I knew had once walked this path. My plan was simple, before being in the company of my medical team, I needed to be equipped with questions. Again, it was COVID, no one would be with me. There would be no second set of ears, no one else inquiring, just me and the doctor. Because of the “germ” (as my childhood bestie says), so much was unknown by way of how long for insurance approval, appointment times and access to facilities (think hospital beds here). Now one year later, as I reflect back, I wonder if perhaps it was knowing of this uncertainty that prompted me to approach this all in the way that I did.

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Perhaps it’s just how I’m wired, truly I’m unsure. What I do know is there were few if any hiccups in my treatment. Delays were only result of reaction or recovery, not “the system” and sadly I’ve walked this path with too many not to know this was fortunate. From the day I opened that notebook, however, and began taking notes as I FaceTimed with that couple, this became business for me. As I shared with my mom, I was in the business of saving my life and this was my team. Recognizing I am the patient and they are the professionals, I also felt it important to remember this was my life, quite literally and if I left it all to the “experts” this could and would go longer than I would prefer or desire. I feel it important to note here that every person, from the ladies who answered the phones, to my insurance call center, to the nurses to my doctors were considered a part of “the team.” I needed every single one of them and made sure I treated them each as such. Never once did I allow my frustration with a delayed approval or mischeduled test interfere with my relationship with my team. Not only did I need them, I was grateful for them and there was (and is) a way to communicate to keep everyone on track for the same common goal: my recovery. It wasn’t until after the fact, when sharing with a friend once employed by the American Cancer Society, that I learned I was being my own best

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advocate. In honesty, I was simply trying to get to the next step and as is done with any successful business, you simply don’t let things slip through the cracks. That’s the takeaway I hope others will take from this piece. Asking questions, making phone calls, following up is not being disrespectful, “pushy,” or questioning a professional. It is simply helping the process along. And for goodness’ sake, keep notes, write stuff down and don’t be afraid

to ask the questions. Medical professionals are juggling a lot of patients, from the front desk to the examining room and with each patient they juggle, they take on their insurance and the intricacy that involves. Removing yourself in a way which makes it not personal and simply business is perhaps one of the most winning lessons from this entire journey. Dialogue is equally important. Each phone call I had to make

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ended with the simplest of words, “Thank you so much. I appreciate you,” and I did. I needed them and still do; they are my team and for that I’m grateful. At the end of the day I could not have weathered a minute of this without a supportive tribe, it’s not an easy path to walk. It is however, manageable, and while April will never again look the same, neither will the glasses I peer through as I look at this wonderful life. ●

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fulloflife

By TERESA HAMMOND

all it stimulus spending, boredom or the search for optimum health, but some kitchen gadgets have increased in not just popularity but use. Just as many Central Valley residents have gravitated to the craft of baking bread, so too has the increase in air fryer enthusiasm and juicers. Perhaps it’s the flavor of the delicious bread, which has prompted the interest in the seemingly “healthy” gadgets. While at first glance both are seemingly better than their alternatives, the verdict is varied. First released in late 2010, the buzz behind the air fryer has been slow coming, yet as the quest for health continues valley consumers have embraced the grease free alternative over the past two years. So, what’s the big deal all about? The initial selling point to the air fryer is quite simple and easy to identify: deep fried foods still full of flavor minus the heart/artery clogging grease. Same great tasty

… the health benefits and the ease is at the hands of the chef. crispness at half the calories, sounds perfect. Studies have shown, that indeed air fryers are more healthy than deep frying foods. The hot air circulation with minimal to no oil mimics deep frying through a convection mechanism. The calorie difference between deep frying and air fried foods can be as much as half, a true and understandable selling point. In addition, the cut in fat grams can be as much as a quarter of what one gets from deep frying. The ease of air frying and minimal mess is also a great benefit. No need to stand over the stove, wipe grease spatter from the stove top 209MAGAZINE.COM

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or deal with discarding used oil. Air fryer cooking, you simply place a parchment liner, light touch of olive oil or non-stick spray, fill the bucket with food item of choice, choose temperature, time and walk away. Truly that simple. For the most part, the air fryer delivers tasty results comparable to or better than deep frying. Some items, such as bacon or other meats, may take a bit more time to perfect. Air frying french fries, sweet potato fries or jalapeño poppers offer the at home chef the ability to cook to desired perfection in just a handful of minutes. All in all, air fried foods offer less calories, fewer grams of fat, yet just like deep fried foods they are not meant to be eaten daily for optimum health. As with any food type, cooking prep, or desired meal; moderation is key. Kitchen gadgets and how they’re utilized by way of a “healthy diet” is only as good as the chef and the ingredi-

ents. The beauty of “google search” and/or Pinterest place a multitude of recipes and ideas at the home chef ’s hands. So much so, one would be hard pressed not to find a recipe of their wildest dreams to take for a spin in the air fryer. Speaking of “hard pressed” the world of juicing at home has also exploded. Following popular juice chains like that of Jamba Juice with over three decades of success, valley consumers have begun embracing the practice of juice detoxes, daily juicing for its health benefits, as well as its nutrient-adding benefits. Yet is this machine as magical as many committed to optimum health might believe? It’s first important to understand the varying gadgets utilized to create such concoctions. Those in search of pressing fruits and vegetables to a vitamin cocktail may choose to do so via blender, centrifugal or coldpressed juicer. The primary difference between blender

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versus juicer breaks down to retention of fiber, which can be largely eliminated in the juicing process. Simply put, blending may not necessarily be as appetizing because it maintains the pulp, which translates to fiber. Juicing offers more concentrated amounts of vitamins and nutrients in a way which is easier for the body to absorb.

Many studies have shown and a number of those in the health industry advocate that the absence of fiber in juicing, gives the body a break from the hard work of digestion. For some the benefits of juicing accompany decrease in disease such as autoimmune disease, heart disease and cancer make it a worthwhile practice. Yet just as with the air 209MAGAZINE.COM

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fryer, users are encouraged to use with moderation as both blending and juicing fruits and vegetables have a greater concentration of nutrients, as well as sugar. It is, however, an ideal alternative for the consumer who struggles with getting the proper amount of fruits and vegetables daily. The practice of juicing vegetables and fruits is most healthy with a blend

primarily of vegetables with a hint of fruit to add sweetness. Reason being, fruits hold more calories as well as sugar. In closing, the benefits and beauty of both kitchen gadgets are no different than the insta pot, the emulsion blender or the panini press, the health benefits and the ease is at the hands of the chef. ●

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placecalledhome

PHOTOS BY MARG JACKSON/ 209 Magazine

Escalon’s

‘hidden gem’

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is worth the search By MARG JACKSON

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t first look, the sign for P&L Concrete likely conjures thoughts of putting in a sidewalk or maybe pouring a concrete floor in a new garage. But the second part of the business – the Garden Center – opens up an entirely new world of items for those who want to spruce up their yard, create a mini home oasis or even try their hand at planting a vegetable garden. You just have to look for it a little bit, as it is somewhat off the beaten path. Situated at 1900 Roosevelt Ave. in Escalon, the P&L Concrete Products, Inc. and Garden Center has been in business for decades, the concrete portion since 1972, the garden portion for more than 20 years. Still, said Garden Center/ Nursery manager Angela Cardoza, there are many who still don’t know about the expansive garden center tucked away in the small town. “People do call us a hidden treasure, a hidden gem,” Cardoza said. Nursery hours are Monday through Friday from 8:30 a.m. to 5 p.m.; Saturdays 8 a.m. to 4 p.m.; the concrete and decorative rock/bark side of the business is open 7 a.m. to 5 p.m. Monday through Friday, 7 a.m. to 4 p.m. Saturdays. “We had our busiest year ever, a record,” Cardoza explained of 2020, noting that the pandemic and its accompanying shutdowns seemed to drive people to get involved in home improvement projects, gardening, and lawn care. “Definitely the vegetables,” she said of where they saw their biggest sales increase, with many people having both the time and the desire to grow their

own produce during the past year. “We are stocked with vegetables for the spring and summer, tomatoes, cucumbers, peppers, corn, artichokes plus fruits like blueberries and raspberries,” Cardoza added. “We also have fruit trees, shrubs, vines, roses, perennials.” With the newfound zeal for gardening at home and working in the yard often used as a substitute for taking part in other physical activities, a trip to P&L can get people moving in the right direction. There’s time to get the garden started, even a small area in the yard, and you can burn calories while tending to the plants and then exercise your culinary skills in creating fresh dishes with your homegrown produce later in the summer. As far as the yard is concerned, color splashes can brighten it up, decorative bark or rock is a viable alternative to grass since it is easier to maintain and doesn’t require the watering that lawns need in the Central Valley summers. Spring is also the perfect time to do the sprucing clearing away any debris left from winter storms and refreshing the entire landscape to offset your home. Now owned by Jeff and Arlene Francis, P&L was originally started by Arlene’s father, Bill Porter, and his business partner Joseph Lewis. After Lewis retired, they kept the P&L name and it was under Porter’s direction that they branched out from the original septic tanks and ready-mix concrete to include items such as the decorative water fountains and garden statuary. They do custom potting as well, with people able to bring in their flower pots or hanging baskets for a full 

With the newfound zeal for gardening at home and working in the yard often used as a substitute for taking part in other physical activities, a trip to P&L can get people moving in the right direction.

Garden Center assistant manager Jen Largent tends to the hanging baskets, showcased among birdhouses and yard art at the Roosevelt Avenue location for P&L Concrete.

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placecalledhome re-planting or just some minor touch up work. Special occasions such as birthdays, bridal or baby showers, anniversaries and more can also be handled, with bouquets and centerpieces. “We also do bereavement items,” Cardoza said. Garden flags, stepping stones, hanging baskets, birdhouses – there’s a seemingly endless variety of styles and products to help meet customers’ needs. Cardoza said they provide consulting services, such as for those looking for a backyard plan or help with determining how best to decorate a yard for a special event. “We don’t go out and consult but they can bring in pictures of the yard or the dimensions and we can tell them how much they’ll need,” said Cardoza, of providing suggestions for potted plants, baskets and more. “We also have a little gift store that features garden flags, garden art,” she added. They do provide delivery services in the local area, from Modesto to Oakdale, Riverbank to Ripon. Also available are the bin materials, a variety of styles of bark and decorative rock, which can be used in landscaping. The fountains and yard art are often used to help create a backyard retreat and with flowers, vegetables and fruit, Cardoza said a trip to P&L can be good for both body and soul. “Fresh air is so important,” she said, adding that people getting outside to garden and do yard work is a great way to get some exercise and take in the fresh air. Prior to the pandemic, P&L hosted a number of different gardening/planting-themed classes and Cardoza said they do plan to get back to those in-person classes when permissible. They also offer a customer newsletter and, Cardoza said, are always ready and willing to help and answer questions to assist with your lawn and garden needs. They can be reached at 209-838-1448 or visit them online at plconcrete.net. ●

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TOP: Water fountains and other garden statuary items are available at Escalon’s P&L Concrete and Garden Center; CENTER: An indoor gift shop features signs, decorative flags, mugs, books and more at Escalon’s P&L Concrete and Garden Center; BOTTOM: Bright flowers in bloom, vegetable seedlings, gift items, expert advice and more can be had at P&L Concrete and Garden Center in Escalon.

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MOST LIVE KITCHEN DISPLAYS

IN THE VALLEY!

Take a ‘Taste Drive’ before you buy Everything you need for a Superior Remodel APPLIANCES • PLUMBING • COUNTERS CABINETS • CABINET REFACING

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placecalledhome

By KRISTINA HACKER

DINING ROOM Walls of windows bring much-needed natural light to every room of the home, which are not only beautiful but also functional. The European-style windows from Marvin open both from the side and the top.

PHOTOS BY KRISTINA HACKER/209 Magazine

hen the Baudlers decided to remodel their north Modesto family home two years ago they wanted to make it the perfect place to live out their golden years. Sue Baudler said they had a few goals in mind: A place where they could comfortably entertain family and friends and to ensure accessibility. The couple turned to Modesto contractor and design team John and Louise Williams. They transformed the traditional 1970s ranch into a modern, open concept living/dining/ kitchen space with the personal touches important to the Baudlers. ●

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GREAT ROOM Avid hunters, the decor of the home features trophies from the Baudlers’ adventures in South Africa and Alaska. There is also a southwest style throughout the home evident in the neutral colors, decor that features antlers and a few bright-colored accents like glasswork from local artist Buster Dyer. The large wood dining table was custom stained by Turlock shop Back Home. KITCHEN Sue Baudler said they went for “all the bells and whistles” when it came to the kitchen. Along with a professional quality gas stove and refrigerator, the kitchen features a waist-height microwave oven for accessibility, a builtin wine cooler and custom-made pullout shelving. The extralong kitchen island is highlighted with modern lighting from Phillips in Modesto. 209MAGAZINE.COM

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placecalledhome

By SABRA STAFFORD

he idea of getting to completely decorate a house from top to bottom might sound like a dream at first, but could quickly become daunting when considering all the decisions that have to be made. Luckily for the 209 region, Michelle Hall has a natural aptitude for making such decisions.

Hall is the owner of The Staging Studio and Design Company, a home design operation offering clients guidance on all aspects of interior design. “I found I had a knack for design,” Hall said. “It’s something I really enjoy, especially the personal connections.” The Staging Studio and Design Company offers clients design con-

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sultations that can range from color palettes, art placement and space planning. But the business’ specialty is in staging homes that are on the market. “When a potential buyer walks into one of our staged homes, I want them to marvel at the design and also feel inspired to make it their own,” Hall said.

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—Michelle Hall

Looking to spruce up the style in your own home. Here are three design tips from The Staging Studio and Design Company’s Michelle Hall that will make a big impact in your home.

LET THE LIGHT IN “Allow as much natural light into your home as possible,” Hall said. “A brighter space looks cleaner, crisper and invites the life in.”

KEEP IT IN PROPORTION “One thing that can make a living room look crowded and small is having a sectional or couch that doesn’t fit the space,” Hall said. “Keep in mind your space and find something that is the right proportion.”

Hall shares design and style tips through the Staging Studio on Facebook at fb.com/Thestagingstudio or on Instagram @thestagingstudio. Visit the website at thestagingstudio. com.

BARE YOUR COUNTERS “As much as possible keep your kitchen counters clutter-free,” Hall said. “Having clutter-free counters actually invites in more creativity and brings in a different type of energy.”

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PHOTOS BY THE STAGING STUDIO AND DESIGN COMPANY

When staging a house for sale, designers steer away from the personal aspects of the individual homeowner and instead focus on creating a design that will appeal to the broadest audience. “We want to create a space that a potential buyer can see themselves calling home,” Hall said. Hall’s foray into home staging began as a favor for a friend, the results of which started generating some buzz among local real estate agents. “It really took off,” Hall said. “That little favor turned into a big thing for me.” She opened The Staging Studio and Design Company three years ago and in January she expanded her operations with a site at 615 C Street in downtown Tracy that she said is already full of inventory. For real estate professionals, staging a home has more benefits than just making it look nice for showings. According to the National Association of Realtors, 53% of Realtors said a staged home spends less time on the market compared to a non-staged home and 44% said it increases the dollar value offered. In the digital age buyers typically start their home search online and using professional photos of a staged home are more likely to generate interest. ●

I found I had a knack for design. It’s something I really enjoy, especially the personal connections.

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marketplace

Shop showcases

Amador County artists

By SABRA STAFFORD

We found all these people that needed a cute store that displayed their stuff in a way that wasn’t a gallery, but also not a craft store. — Molly Allen

olly Allen and Amy Clingan were strangers when they both attended the Farmers of Amador dinner almost three years ago. “We sat down at the same table,” Allen said. “And started talking crafts,” Clingan added. “We had a lot of things in common and a lot of aspirations that were the same,” Allen finished. One of those aspirations was to open a shop that would celebrate the creativity in their community, both as a retail platform and an experience for those wanting to learn new crafts or hone their skills. “We wanted to make a space where people would come in and be inspired by the creativity,” Clingan said. It all became a reality when the women opened the doors two years ago to their shop Made in Amador. The women have stocked their shop with the creations from more than 50 artists who are local to Amador County or who have been selected by Allen and Clingan for the connection to the region and California. “We found all these people that needed a 209MAGAZINE.COM

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cute store that displayed their stuff in a way that wasn’t a gallery, but also not a craft store,” Allen said. The products coming from local artisans include jewelry, beauty and skin products, wood designs, glassware, candles, home decor items, wreaths and floral arrangements, and food items like olive oil, honey and toffee. “It’s grown and grown and more and more people want to sell their stuff here,” Clingan said. “Turns out there’s a lot of creative people here.” The abundance of creative talent in the area, along with Allen and Clingan’s own skills, helped them fulfill another aspect of their business - offering classes. The classes they have offered range from wreath making to jewelry design. They plan on holding the classes again outdoors when weather permits. “Having classes and retail all in the same spot has worked amazingly well,” Allen said. Made in Amador is located at 14183 Old Route 49 in Amador City. The store is currently open from 10 a.m. to 5 p.m. Thursday through Sunday. For more information visit madeinamador.com. ●

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3/24/21 2:23 PM

marketplace

By BETH DEVINE

f you are new to search engine optimization, you should know that there are many things needed for a properly optimized website, and a lot more for you to show up high in the search engine results pages (SERPs). In 2021, one of the most critical factors for high

rankings are backlinks. Essentially, backlinks are a signal to search engines that your website is legitimate and others vouch for your content. As a result, Google puts websites and pages with more authoritative backlinks higher in the SERPs. ●

How Do You Earn Quality Backlinks? The answer is simple – you need to identify the right websites related to your industry/niche and start approaching them with an offer. The offer here would mean free content for them, which you need to write, and a backlink that you will get in exchange for that. It is important to mention that most quality backlinks are not free.

Determine a Useful Topic Some websites have defined target audiences, while others talk to different and more general groups of people. You should understand the purpose of each website and try to fit in with your article idea. We suggest you do your research; see the angle they have (whether they are advice-driven or focused on business) and change your approach accordingly. After all, journalists are doing you a favor with a backlink – so try to create something that will blend in nicely.

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Craft the First Email to the Editor Once you find the right website for your needs, you should plan your first email along with your article idea or a draft of your article. Remember, sending out a piece that you will write specifically for that website will help both you and them – you will get a backlink, and they will get free content. When sending out the email, make sure that you clearly communicate your idea and intention. Show that you are ready to brainstorm, edit, and come to them with the perfect angle that supports their editorial calendar. Your willingness to work hard will hopefully pay off in the long run. So, even if you don’t get a reply, we suggest doing the same thing when contacting other website editors.

Be Persistent but not Annoying As we mentioned above, being persistent will help you get more backlinks in the long run. However, there is a line between persistent and annoying – make sure not to cross it. For instance, if your email doesn’t get a reply, don’t push the editor by emailing them again. Instead, ignore it and focus your attention on another website. You may or may not get a reply, and sometimes, you may get a negative one. If that happens more than you planned, lower the bar and start contacting editors in less-known websites. After all, any backlink is better than no backlink, and you can use this alternate strategy to maximize your content performance.

If You Aren’t Having Success, Hire an Experienced Agency to Obtain Quality Backlinks for You It’s important to mention that 80% of an effective SEO strategy is rooted in quality backlink acquisition. The challenge comes in when editors get too many offers. Many inquiries come from organizations whose websites are subpar in UX/UI design and editors don’t want to be connected to a site or brand that doesn’t suit up or show up well. If you contacted many editors with your article(s) and never heard back, the next logical step would be hiring someone to acquire backlinks for you. The good thing is that there are plenty of backlink services out there, and you can pay for quality backlinks. As we said at the beginning of this article, backlinks are only one piece of the big and challenging puzzle called search engine optimization. If you want to make most of this puzzle and start ranking high on the web, you will need a complete approach that includes many other factors.

— Devine Solutions Group is a local resource for effective marketing strategies for businesses of all sizes. Beth Devine is one of the most sought-after marketing experts in the Central Valley. She is the founder and principal of Devine Solutions Group, an award-winning digital marketing agency headquartered in Tracy, CA. Connect with Beth by either calling 833-933-8463 or email her at beth@devinesolutionsgroup.com.

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