209 Magazine - Issue 47

OCTOBER/NOVEMBER 2021 - ISSUE 47 - $4.95

FALL FLAVORS MY ‘SURVIVOR’

STATUS

FINAL

RESTING PLACE OF 209 WARRIORS

$4.95US

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WE’RE IN THIS TOGETHER. At Kaiser Permanente, we don’t see health as an industry. We see it as a cause. And one that we very much believe in. During this extraordinary time we are especially thankful to the heroism of our frontline workers. And, we would like to express our deepest gratitude to all of our outstanding care teams and individuals who deliver on the Kaiser Permanente mission each day to improve the health of our members and the communities we serve. We are here to help you thrive. Learn more at kp.org.

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mpany, LLC.

A Perfect Fall Recipe with…

California Almonds

Caramel Apple Cheesecake Pie Ingredients:

Apple Mixture: peeled - 2 Granny Smith apples, es & diced into small cub on - 2 tsp. ground cinnam r (glu- 2 tsp. all-purpose flou al) ion opt free ten

Instructions:

Cheesecake Filling: cream - 2 (8 oz.) packages of cheese t - 2 tsp. vanilla extrac s egg e larg -2 ar - ½ cup granulated sug

350 degrees F and 1. Preheat oven to pie crust in the place your prepared oven for 10 minutes. rack and prep other 2. Remove to cooling ts. ingredien le into small 3. Peel and dice app 1/4” cubes. dium bowl and toss 4. Add apple to a me flour. Set aside. and on nam cin h wit beat together cream 5. In another bowl, s, and sugar. Set cheese, vanilla, egg aside.

Crumb Topping: r - 4 tsp. all-purpose flou (gluten free optional) - ½ cup (1 stick) melted butter le - 8 oz. S&J Caramel App d* she Glazed Almonds, cru - 1 prepared pie crust (gluten free optional)

e flour, melted In a third bowl, combin amel Apple Car d she cru butter, and mix until comglazed almonds and bined. cooled, add the 7. Once pie crust has e in an even layer. tur mix ese che am cre on top, and finish Place apple mixture crumb topping. with a final layer of the minutes.

50 45for e Bak 8. and refrigerate.

9. Cool completely 10. Serve and enjoy!

6.

Visit Our Modesto Company Store in McHenry Village

Store Hours: Monday & Tuesday 11am-7pm Wednesday-Saturday 11am-8pm • Closed Sunday Pantone 469 C Pantone 343 C 58 1700 McHenry Avenue, Suite

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FEATURES Fall is always a special time in the 209. Hundreds of varieties of fruits, vegetables and nuts have been harvested and are making their way to tables across the region, the country and the world. There is no better time for a farm to table dinner. We highlighted just a few of the 209’s fall agricultural bounty.

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The pumpkin kings

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The ‘real’ pumpkin spice latte

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Cover’s apple tradition

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What’s in season

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IN THE KNOW 14 16 20 21 22 26 30

DEPARTMENTS 20

Scene in the 209 Events Calendar Weightlifting Nurse Hope for Camden Banta School San Joaquin National Cemetery Dell’Osso Family Farm

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ARTS&CULTURE 34 36 37 40

Views of the 209 Oakdale Author Profile “Blithe Spirit” in San Andreas Fabulous Fall Fashion

NAVIGATOR 48

Crater Lake National Park

FLAVORS 62 64 68

Hey Bartender Toscana’s Ristorante Fall Recipes

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THE GREAT OUTDOORS 72 76

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Sierra Splendor Los Vaqueros Reservoir

FULL OF LIFE 80 84 86

Fitness and Beyond “Broken to Brillant” Medicinal Miracle

PLACE CALLED HOME 90 92

Dream Home Blooming With Success

MARKETPLACE 96 97

MoTown Raceway A Crafter’s Paradise

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OC TOBER/NOVEMBER 2021

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October/ November 2021

Vol. 8 No. 47

$4.95

PUBLISHER/OWNER Hank Vander Veen

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Jeff Benziger Dale Butler Teresa Hammond Marg Jackson Matt Johanson Angelina Martin Pawan Naidu Claudia Newcorn Vince Rembulat Sabra Stafford Virginia Still Dennis Wyatt

ART DIRECTOR Harold L. George

GRAPHIC DESIGNER Sharon Hoffman

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

SPECIAL CONSULTANT

Fall is a favorite time of year for many in the 209, with the weather cooling down and the harvest done it’s a great time to get out and try something new.

In this issue we highlight fall flavors, along with a few recipes to add to your holiday or weekday menus. The Central Valley is one the most agriculturally productive areas in the world and we get to take full advantage of that bounty.

Also in this issue, Full of Life writer Teresa Hammond talks about being a breast cancer survivor and her personal health journey; and in honor of Veterans’ Day, we feature the San Joaquin National Cemetery in Santa Nella. The cemetery is home to 47,451 remains of former military personnel or their family members.

You will also find stories on local restaurants, outdoor tips and trips and a preview of a spooky play in the pages of this issue of 209 Magazine.

We welcome your comments, calendar events and stories for upcoming issues and we look forward to being the most relevant magazine in your home, a place called 209.

Larry Dovichi

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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You can help for as little as

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Notes

with FRANKIE TOVAR

National IPA Day at The Tarmac

We celebrated National IPA Day with a visit to Blaker Brewing’s wildly popular Tarmac Taproom in Atwater where craft beer connoisseurs from all over the Valley flock to. After touring the facility and learning about Blaker’s available brews, Angelina stepped up to the plate to play a game of IPA or Nay and put her beer knowledge to the test.

Centenarian Don Gray

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

#293

We had the pleasure of meeting Don Gray, the first 100-year-old resident of The Park at Modesto, for this episode of Studio209. A Navy veteran, Gray shared stories from his life with us and proved to be a charming and kind man.

bit.ly/209PodcastApple

bit.ly/209PodcastSpotify

Rusty Wallace Race Experience at The Stockton 99 Speedway

STUDIO209.T V

WE’VE GOT THE 209 COVERED

We told Angelina she had a chance to become a race car driver for a day, so she got hopped up on Mountain Dew and rushed over to the Stockton 99 Speedway to take part in the Rusty Wallace Race Experience! Watch as she hits the asphalt to satisfy her need for speed and make shake & bake references.

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#296 Stockton Brew Fest

Community Drum Circle at Modesto’s MoRo Music Garden

What do you do at a community music garden? Feel the rhythm in your heart with the help of a drum circle of course. We took a trip to Modesto and joined Drum Love and close to a dozen citizen drummers for an impromptu, education-based drum circle that has become a regular occurrence since the MoRo Music Garden’s dedication.

We celebrated the start of Stockton’s Beer Week with a trip to the Stockton Brew Fest, a beer-drinking extravaganza hosted on the waterfront at the Weber Point Event Center. With more than 100 brews on tap, a rotation of live musical acts, lawn games and plenty of food options, there was no shortage of fun-loving people to talk to.

On The Street Manteca: Ask a Stupid Question Day

We woke up, looked at our calendar and saw it was Ask a Stupid Question Day. So, we did was came naturally, we hit the streets to ask stupid questions!

Watch as we roam the streets of Downtown Manteca and ambush unsuspecting pedestrians with the stupidest questions we could think of.

UPCOMING EPISODES Episode 298: Merced Walk to End Alzheimer’s Episode 299: Riverbank Cheese and Wine Festival Episode 300: Hey Bartender: Jalepeno Pineapple Margarita Episode 301: Downtown Turlock Ghost Walk

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Banta School

EDDIE C. TORRES

An Agricultural Science Academy Learn science, technology, engineering, art, and math through the exciting lens of agriculture.

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• BUSINESS • FAMILY LAW • CIVIL • CRIMINAL • ESTATE PLANNING • AGRICULTURE • IMMIGRATION

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• On-site Before and After School Program until 6 p.m.

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Contact us at: (209) 229-4650 • Ask for Dr. Jayne, Principal 22345 El Rancho Road, Tracy, CA 95304 bantasd.org

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• Security • Scheduled Outings • Library • Laundry & Linen Service • Salon • Indoor Pool • Scheduled Activities • Fitness Classes • Bible Studies We invite you to come visit and see for yourself why so many people love Bethany Home. But the very best things at Bethany can’t be seen.

They are experienced by our residents every day.

“ There’s a lot to love at Bethany.”

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intheknow

Scene

in the

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he return of the Oakdale rodeo, festivals and music concerts were all celebrated in the 209 as summer came to a close. Anyone interested in having their organization’s event considered for 209 Magazine’s Scene in 209 can email sstafford@209magazine.com. ●

By SABRA STAFFORD

OAKDALE RODEO The Oakdale rodeo may have been in a different month this year, but the good times and the thrills were the same.

Laughter was had all around as Oakdale ladies were joined by ‘cowgirls’ from near and far for the annual Rodeo Week Cowgirl Luncheon.

Bob Brunker, left, assists Steve Medlen with getting meat cut and served up for some hungry cowgirls at the annual Cowgirl Luncheon during Oakdale’s Rodeo Week festival.

Miss Rodeo Oakdale, Karissa Rogers of Jamestown, finally received her proper coronation. The reigning queen earned the title last year, yet the coronation was delayed due to the pandemic.

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Rodeo fan Stevie Mudd, 5, of Oakdale was a captive audience as the sun set over the bull riding competition at the Oakdale Saddle Club Rodeo Grounds.

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THE FRUITYARD CONCERT Music fans were more than eager to get back to live entertainment and thorougly enjoyed the show put on by musicians Richard Marx and Rick Springfield.

Aimee Hamilton and Sara and Kim Thornberry, all of Modesto, enjoyed the opportunity to get out and hear live music again.

Lisa Fierro of Mill Valley and Irene Kay of San Francisco made the drive to the Fruit Yard in Modesto to catch the show from the 80s top-charters.

Leah Cady and Jackie Hand, both of Atwater, spent the night rocking out to the hits from Richard Marx and Rick Springfield.

NEWMAN FALL FESTIVAL Newman residents and visitors alike came out for the town’s annual celebration welcoming the end of summer and the arrival of fall. The festival includes, carnival rides and games, concerts, entertainment, pageants and a parade. From left are Taylor Ruiz , Raymond Ruiz , and Christi Beltran Ruiz , who adopted some cats from Cause for Paws while attending the festival.

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intheknow

OCTOBER

COMMUNITY EVENTS STOCKTON ARTS WEEK

Stockton Arts Week will be held Oct. 8 through Oct. 17 in various locations around Stockton. It is a week-long celebration of the diversity and wealth of creative talent Stockton has to offer. This citywide event highlights the vibrant art and culture in Stockton by planning creative arts related events, such as: art walks, exhibitions, paint nights, demonstrations, performances, workshops, and more. There will be no charge to participate in Stockton Arts Week. It’s up to each individual and/or arts organization to schedule and produce their own event. Check out visitstockton.org for a list of events.

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PUMPKIN, ZUCCHINI WEIGH-IN

Farms of Tuolumne County will host their pumpkin and zucchini weigh-in Oct. 9. Enter a pumpkin or zucchini for the weigh-in, or just come for the fun. There will be a contest for prettiest pumpkin and pumpkin painting for kids. Plenty of room for social distancing and picnics on the beautiful and spacious grounds at Indigeny Reserve. The location is at 14679 Summers Lane in Sonora. Entry is free. There will be cash prizes for the largest pumpkin and zucchini. For more information call (209) 9283775 or email info@TCFarms.org.

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WICKED WINE STROLL

The Lodi Chamber of Commerce will host the School Street Wine Stroll from 6 p.m. to 9 p.m.

Oct. 16. Approximately 25 wineries pour their newest vintages, winemakers demonstrate why Lodi is the home to a growing number of awardwinning wineries, and merchants offer special sales and tasty hors d’oeuvres.

Tickets are $50 in advance or $55 at the door. For tickets visit https://www. lodichamber.com/wine-stroll/.

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CHRISTMAS MARKET

Get in the holiday spirit at the Twain Harte Outdoor Christmas Market on Oct. 16 and 17. The market will be open from 10 a.m. to 5 p.m. each day. There will be local artisans and specialty foods, perfect for finding one-of-a-kind gifts. Admission is free. All vendors will be in face coverings and social distancing will be adhered to in the market place and hand sanitizing stations will be provided. For more information call (831) 345-2006.

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MURPHYS WITCH WALK

The Murphys Witch Walk costume festival will return to Main Street from 12 p.m. to 8 p.m. Oct. 16. Attendees are encouraged to come in costume as any witch that strikes their fancy.

The event is family-friendly. Leilani and the Distractions will be performing between 5 p.m. to 8 p.m. and there will be a small artisan vendor bazaar, that will run from 12 p.m. to 6 p.m., at the Northeast corner of Main Street and Big Trees Road outside of the Potted Plum Mercantile and Friends Real Estate at 90 Big Trees Road.

Please refer to www. murphyswitchwalk. com for more information.

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SCARECROW STROLL

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Take a stroll with your family at Lodi Lake from 10 a.m. to 5 p.m. Oct. 30 to view the scarecrow creations made by people in the community.

Kids and/or adults can come in costume and take photos with the scarecrows.

The event is free, though gate admission for vehicles entering Lodi Lake still applies. Guests can vote for their favorite by liking it on Facebook at facebook.com/ LodiParks. Winners will be announced Nov. 2. There will be prizes for first, second and third place finishers.

FALLING LEAF BOUTIQUE

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The Kramer Family Foundation is bringing the Travis Mathew party truck to Turlock Golf & Country Club along with some local businesses for a fun day of golf. Shop the truck with gift card included in ticket price. Once the sun goes down it’s time to party and do some good at The Grand Oak, for an evening of appetizers, dinner, dancing, drinks and auctions. This year’s events will be benefiting Turlock Youth Sports Foundation and The Society for DisAbilities. The event is set for Oct. 22. Tickets are $75. For tickets email connect@ kramerfamlyfoundation.com.

FALL BOUTIQUE

The First United Methodist Church is Modesto is hosting The Falling Leaf Boutique and Pantry Oct. 23. The boutique and pantry will include treats, treasures and other fall surprises. The event will be from 8:30 a.m. to 1:30 p.m. at the church’s Fellowship Hall at 850 16th Street in Modesto. For more information email fumc@firstumcmodesto. org or call (209) 522-9046.

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NOVEMBER

intheknow

ALL-AMERICAN MADE FESTIVAL

A festival to celebrate American ingenuity, creativity and entrepreneurship is set for Nov. 5 to Nov. 7 in Los Banos.

The festival will feature arts and crafts, vendors, food, a car show and entertainment. It will be held at the fairgrounds at 403 F Street in Los Banos. Proceeds from the event will benefit the nonprofit Stable Living, which serves developmentally challenged adults. For more information call (209) 578-1868 or aamevents1776@ gmail.com.

VETERANS DAY PARADE

The Merced County Veterans Council, Merced County Human Services Agency, and United Way of Merced County will hold a Veterans Day Parade on Nov. 11.

The parade events start at 1 p.m. with an opening ceremony at Bob Hart Square and the parade itself commences at 2 p.m.

For more information about joining the parade, call the County Veterans Service Office at (209) 385-7588.

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ART AND WINE

AmadorArts is hosting Winefest in Sutter Creek on Nov. 13. The event will feature more than 25 local wineries, boutique shopping, culinary delights, and lots or arts. Winefest is the primary fundraiser for AmadorArts, providing the funds necessary to qualify for state and federal grant monies that are designated to serve Amador County. Tickets go on sale in October. For tickets and more information visit https://www. amadorarts.org/our-events/winefest/.

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By VINCE REMBULAT

A

s an emergency room nurse at Doctors Medical Center in Modesto, Shaina Vales is used to carrying a heavy load professionally.

It turns out she likes to do it on her off hours too.

Vales and her boyfriend Gary Westrope train year-round working out with weights – the heavy ones.

Vales, who just turned 26, captured the Women’s Super-Heavyweight Division of the United States Strongman National Competition at the Minneapolis Convention Center on June 5.

It was her first-ever national event after competing in a variety of local powerlifting and strongman competitions for the past three years.

“It was stressful. I didn’t know what to expect from the competition,” Vales said.

In order to win, she had to compete in a series of events throughout the day.

Included was an overhead press with 210 pounds coupled with doing deadlifts – eight times – with 435 pounds, and walking/running 100-feet with 225 pounds in each hand, according to Krista Deans, DMC spokesperson Vales also had to carry and lift concrete balls over a 52-inch bar.

In the end, she proudly came away with the title belt.

“I’m really excited. This will open the doors for a lot more opportunities at the higher levels,” said Vales, who in turn qualified for the Pro Level event in October.

She has plans to compete in another national competition during that time.

Vales has called the Central Valley

I started working to stay in shape for my job as a paramedic. home for the past two years. Prior to that, she lived in Arizona and Texas while working as a paramedic.

“I started working to stay in shape for my job as a paramedic,” said Vales, who joined a gym thanks in part to a membership from a co-worker in 2018.

The owner of that gym eventually took notice of her power workouts, encouraging her to try strongman competitions.

After a series of smaller events, Vales, who was competing in Arizona back in April, qualified for United States National Strongman Competition in 209MAGAZINE.COM

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Minnesota.

As a nurse at DMC for the past year, her work schedule will vary, especially with the COVID-19 pandemic, but she said she strives to find the balance between job, workouts and family life – the latter includes spending quality time with Westrope and his children.

Vales trains four times a week for a couple of hours, using a workout coach and a nutritionist.

Her boyfriend Westrope is also her training partner and biggest supporter. They keep each other motivated during workout days.

Vales noted that the United States Strongman National Competition also proved to be a good experience.

“I learned to compete at the national level – the preparation, training, etc. – there’s no room for mistakes,” she said. ●

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By SABRA STAFFORD

H

ope is a word that is held close to the heart at the Bush home in Escalon.

There is hope that 13-year-old Camden Bush’s medicine will continue to slow the progression of his disease. There is hope that the good days far outnumber the bad. There is hope that Tanya and Chris Bush can give their son the things that put a smile on his face, whether it’s a new video game or a family outing for ice cream.

And mostly there is hope that there will be some medical advancement down the line that will help Camden.

Camden has Duchenne Muscular Dystrophy, which is a progressive weakening of the muscles. It is caused by a gene mutation and is far more prevalent in boys. The muscle weakness typically starts in the legs, thighs and pelvis, leaving most unable to walk by age 12. The progression will continue, eventually weakening the heart and lungs. Life expectancy is estimated to be around 25 to 26 years, though it can vary case to case.

There is no known cure and treatment mostly focuses on controlling the symptoms and slowing the progression.

Some of the first signs of Duchenne Muscular Dystrophy are a tendency

We would like for him to be able to go places easier and enjoy life to the fullest while he still can. to fall and an awkward gait, both of which Camden had. It was just chalked up to clumsiness that Tanya and Chris thought he would outgrow, but as it continued, their concern grew.

“When he would fall we noticed that he had no natural reflex to try and catch himself,” Tanya said. “We needed to figure out what was happening. So, I tried to make an appointment with a doctor, but then there had apparently been a lapse in the insurance. So we had to go to a new pediatrician. And that actually wound up being a good thing, because this pediatrician actually knew right away what it was.”

Camden knows the progression of this disease and is processing his reality as only he can. He was granted a MakeA-Wish and he picked a family trip to Lego Land. He opted to take it while he could still do some walking. He is now 100 percent reliant on his wheelchair.

The fun memories made on that trip are ones that Tanya and Chris and Camden’s older brother Christopher

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want to make more of for him. But as Camden has grown transportation has become a bigger barrier.

“Right now, his older brother and I have to put him in a sling and it takes both of us to lift him in and out of the car,” Tanya said. “This gets tiring and can be painful for Camden. My husband is also disabled and can only walk short distances, which means we are often trying to figure out how to haul two wheelchairs.”

The family is hoping to purchase a van that has wheelchair accessibility.

“We have looked into different programs to help us get an accessible vehicle but there’s not much out there,” Tanya said. “We can apply for assistance next year but they still only cover half and we have to cover the other half. That’s a long time to wait. We have done extensive research and now we know about how much we will need to get a good quality used accessible van.

“We would like for him to be able to go places easier and enjoy life to the fullest while he still can,” Tanya said.

In an effort to help reach the amount needed to buy a van, the family has started a GoFundMe account. The link to the account can be found by searching Camden Bush or visiting the following link: bit.ly/fundcamden. ●

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intheknow

BANTA SCHOOL embraces community’s agriculture tradition

By PAWAN NAIDU

A

griculture has always been a big part of the Banta Elementary School curriculum and celebrated within and outside the classroom. The more than 100-yearold school has served as a school for local farmers and field workers, and it still does today.

Banta Unified School District operates a K-8 school, Banta Elementary School, and sponsors two K-8 charter schools within the River Islands community.

Banta School offers Banta Agricultural Science Charter School as an

option for the 300 to 350 students.

Banta’s students, from pre-kindergarten through eighth grade, now study math, science, reading and writing from an agricultural perspective.

Superintendent Rechelle Pearlman says Banta’s reputation has always been “a small country school with strong community support.”

“There is a community feeling to Banta, you just feel like you are a part of something more than just yourself.

I think you see that with the teaching staff, with the kids, it’s kind of cliché to say, it feels like a big family”, she said.

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Over the years, the school has held agriculturally focused events such as Hay Day and Ag Day to support its community roots. Being in rural Tracy, she said the overall feeling of Banta is that you are in a different place.

“I think that for a kid it’s pretty cool,” said Pearlman. “You’re out playing kickball and the farmer in the field next door is planting tomatoes and you get to watch the cycles of the harvest. You get to see that happening right across from your playground.”

The goal is to also expose students to alternative careers that involve ag-

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You’re out playing kickball and the farmer in the field next door is planting tomatoes and you get to watch the cycles of the harvest. You get to see that happening right across from your playground.

riculture on a different level than just growing plants; to take agriculture beyond the farm to fork philosophy.

Before distance learning, students were learning how to plant, care and harvest their own vegetables, and that program is going to be reinstated this year. Students will once again be growing their own crops, caring for farm animals like chickens, and learning about composting to create their own soil. They will also be learning about the non-traditional agriculture businesses such as technology, hydroponics and drones.

Helping the teachers prepare a new campus-wide agriculture curriculum from scratch are San Joaquin County Office of Education officials and knowledge they gained by attending the World Ag Expo, The California Agriculture In The Classroom Conference and National Agriculture In The Classroom 2021 Conference in Iowa this past July.

One of their goals is to get the local 4-H program back online, which will help with the reintroduction of chickens next spring, and eventually other farm related animals on campus

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­—Banta Superintendent Rechelle Pearlman

in the coming years. This will help teachers put into place the community support that they will need for these farm related animals.

Although there are no dairy cows permanently on campus, teachers will continue to show students about cows through an adopt a calf program at Discoverdairy.com. This will enable them to learn about the animals from birth with the help of a dairyman located somewhere in the United States.

Last year one of the Banta classrooms teamed up with a dairy in Iowa. ●

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9/29/2021 10:58:33 AM

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OC TOBER/NOVEMBER 2021

9/25/2021 9:16:22 AM

Hospice

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WWW.FANTOZZIFARMS.COM Drive-Thru Haunted Attraction Open every Fri. & Sat. 7p – 11p and Sun. 7p - 10p thru October, $30/car.

Cash only at the gate.

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intheknow

Final resting place of

209 WARRIORS

By JEFF BENZIGER

A

t a spot in western Merced County where the flatness of the San Joaquin Valley gently begins lifting into the soft golden foothills of the western coastal foothills is nestled an expansive carpet of green.

Miles from the din of I-5 traffic is the tranquil final resting place of warriors.

Some marched on foreign soils with weapon in hand during battle, or parachuted onto European farms and rode on tanks to stop Hitler. Others braved the cold of the Korean Conflict or the intense heat in Afghanistan. Some trudged through the steamy jungles of Vietnam, sailed the high seas or served on the homeland in defense of America.

Although the San Joaquin National Cemetery (32053 McCabe Road, Santa Nella) is a fairly recent addition to Central California, as of Aug. 30 it is populated with the caskets and cremains of 47,451 former military personnel or family. An average of five

The Romero Ranch Company donated over 100 acres in 1989 for the first-phase of the cemetery. new burials occur daily, some quietly and others sent off with a 21-gun salute and the playing of taps during military funerals.

The cemetery doesn’t get a lot of visitations outside of family members who drop by to visit gravesites of loved ones. Director Frederick Bryant acknowledges that many folks in the 209 are unaware of the cemetery since the grounds are tucked away remotely from view of I-5. Traffic is expected to increase once the cemetery completes a $3 million concrete columbarium

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burial plaza with more than 3,500 niches, walkways, and overhead trellis to shield visitors from the sometimes brutal heat. The addition will also have room for 7,000 in-ground cremation spaces.

San Joaquin became the ninth national cemetery in California as the next closest one, the San Francisco National Cemetery, filled to capacity.

Other national cemeteries in California are Bakersfield, Benicia Arsenal, Fort Rosecrans and Miramar, both in San Diego, Golden Gate in San Bruno, Los Angeles, Riverside and Sacramento. A new national cemetery is opening soon in Alameda at the 624-acre former naval base.

The Romero Ranch Company donated over 100 acres in 1989 for the first-phase of the cemetery. To keep the park green, a water pumping station was constructed to tap into the nearby California Aqueduct in 1992.

Today the cemetery occupies 300 acres

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of California landscape.

In 1998 the cemetery became home to the California Korean War Veterans Memorial. Its 16 five-foot granite monoliths are arranged in a circle and engraved with the names of the 2,495 Californians who gave their lives fighting in the Korean War. A granite and bronze 11th Airborne Memorial monument dedicated in 2002 honors all airborne soldiers.

There is also a small military museum on site, which has exhibits of uniforms, medals, and other memorabilia.

Visitors are often compelled to take the short road to the top of a barren hill to get a panoramic view of the cemetery. A sign cautions all that rattlesnakes have been known to appear on occasion.

To be buried at the national cemetery, a decedent had to be a member of the armed forces who have met a minimum active duty service require-

ment and discharged under conditions other than dishonorable. Also eligible for burial here are veterans’ spouses, widows or widowers, minor dependent children, and under certain conditions, unmarried adult children with disabilities. Eligible spouses and children may be buried even if they predecease the veteran. Members of the reserve components of the armed forces who die while on active duty or who die while on training duty, or were eligible for retired pay, may also be buried here.

There will be no Veteran’s Day observances this year because of COVID-19 restrictions other than those who will be visiting graves privately.

However, organizers are planning to hold a National Wreaths across America Day ceremony at 9 a.m. on Dec. 18.

Wreaths across America began 30 years ago when Maine tree grower Morrill Worcester produced an

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abundance of wreaths and didn’t want them going to waste so he arranged for them to be placed on graves at Arlington National Cemetery. It’s become a holiday time tradition. Last year more than 1.7 million wreaths were placed on veterans’ graves at over 2,500 locations around the country, in honor of the service and sacrifices made for freedom, with the name of each fallen service member said aloud.

The event is intended to honor the dead and educate newer generations of Americans that freedom comes at a price.

Blue Star Mom Gaylene Ramos of Turlock helped to organize the first Wreaths program at the San Joaquin Valley National Cemetery in 2006 when 100 wreaths were sponsored.

“Each year it’s grown a little bit more,” she said. In fact, 6,000 wreaths were placed on graves in the Santa Nella cemetery in 2018.

“What’s really hurt us the last two

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intheknow

years is the fact that we were not able to have a Memorial Day ceremony (because of COVID),” said Ramos.

Prior events gave her an opportunity to promote the program and pass out order forms.

While individuals are invited to sponsors wreaths, local veterans group also get involved with fundraisers to buy the live wreaths, which measure 22 inches in diameter.

“The VFW and Auxiliary for Oakdale, they are one of the biggest contributors to the Wreaths across America program.”

Ramos estimated the Oakdale club raised about $7,000, mostly from a skeet shoot competition and dessert sales, to buy 471 wreaths.

The Coulterville VFW held a raffle in 2019 to raise enough funds to sponsor approximately 200 wreaths.

Barring any unforeseen changes to restrictions relating to COVID, the ceremony will return. The ceremony includes speeches around seven ceremonial wreaths on stands to represent the various armed forces. Representatives of each branch or Gold Star

The VFW and Auxiliary for Oakdale, they are one of the biggest contributors to the Wreaths across America program. ­—Gaylene Ramos parents who have lost family members are invited. Ramos typically invites Richard and Cathy Wood, the parents of Justin Wood, who became the cemetery’s first military casualty burial.

The Downey High School graduate in Modesto and 20-year-old airman was killed in the June 25, 1996 bombing of Khobar Towers in Saudi Arabia.

Ramos is sympathetic about the plight of the servicemen and women who return home and struggle to emotionally deal with war time experiences.

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“There are a few veterans who are buried out there due to suicide because when they came home it was rough on them. Those are the ones that hit me in the heart.”

Anyone may get involved by sponsoring a wreath at $15 apiece or volunteering to place wreaths on veterans’ graves at the Santa Nella cemetery. A wreath can be specified for a specific veteran grave or another grave based on need.

“This year will be a key celebration since it’s been 30 years for them to be able to do this,” said Ramos.

The last day to buy wreaths online is the first Monday after Thanksgiving.

“We are always looking for people, businesses and organizations that want to get involved,” said Ramos. “I would like to cover every grave out there.”

For more information on Wreaths across America, visit wreathsacrossamerica.org Volunteers are always welcome to show up to help place wreaths on graves.

“In 2019 we probably had over a thousand people there,” said Ramos. ●

OC TOBER/NOVEMBER 2021

9/29/2021 11:27:13 AM

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209 Magazine 47-ON2021.indd 29

9/25/2021 9:16:28 AM

intheknow

By DENNIS WYATT

W

hen third generation Lathrop farmer Ron Dell’Osso shared with his mother-in law in 1995 about his plan to create a massive corn maze with pumpkin-themed attractions as a sideline business the next fall, she was clearly convinced it wouldn’t get much traction.

“People are going to pay you to walk through corn?” was Corry Kruip’s somewhat incredulous response at the time.

Dell’Osso’s fellow farmers thought he was out his gourd as well.

Fast forward to 2021: Ron and Susan Dell’Osso are rolling out the silver edition of the Dell’Osso Family Farms Pumpkin Maze open daily Oct. 2 through Oct. 31. It takes place on their farm along Interstate 5 in Lathrop between the 120 Bypass and Interstate 205.

It is now the largest agri-tourism attraction in the 209 — and possibly California. Dell’Osso Family Farm is closing in on its 4 millionth visitor as they celebrate their 25th season. Last year 180,000 people made their way through the 30-acre corn maze and nearly two dozen other attractions.

A number of families make a trip to the farm an annual excursion. It has also become a popular date night in October for adult couples.

After the fourth season of running the corn maze as Christmas approached, Dell’Osso decided to head out to his shop to try and fashion a “machine gun” that could shoot pumpkins.

Susan Dell’Osso said the appeal is the fact it isn’t a high tech affair.

“People enjoying doing simple things,” she said.

And while train rides, wandering through a massive corn maze, haunted castle, duck races, farm animal zoo, an interactive children’s pirates show, scrambling over a gigantic pyramid composed of earth mover tires, pig races, riding on “swinging pumpkins” and a slew of other low-key attractions

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are crowd pleasers, the one that is the signature Dell’Osso attraction are their pumpkin blasters.

The bazooka-like devises are loaded with either mini-pumpkins or apples and aimed at hanging metal targets and fired at speeds up to 90 mph.

Unloading a bucket of farm grown ammo costs $8.

The blasters have been duplicated by several others with similar October mazes across the country.

How the blasters came about — as well as why the month-long attraction keeps adding new things each year — has everything to do with the fact Ron Dell’Osso is a 65-year-old kid with a Tom Sawyer streak who happens to farm.

After the fourth season of running the corn maze as Christmas approached, Dell’Osso decided to head out to his shop to try and fashion a “machine gun” that could shoot pumpkins.

The first prototype was fashioned out of PVC pipe. After four days he finally got one that used air pressure to fire a pumpkin.

“It was a dud,” Ron Dell’Osso recalled.

The pumpkins would only go 4 to 10 feet.

He gave up — but just for a week.

Dell’Osso went back to the shop and

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continued tinkering.

They hit pay-dirt on the seventh prototype.

Since they no longer had minipumpkins left to use as ammo, they went to Costco and bought a few cases of oranges.

Little did Dell’Osso know oranges due to being circular orbs would be the perfect ammo. From his shop near the century-old twin brick silos that appear in the Dell’Osso Family Farms logo, they loaded an orange, pulled back the lever to add air pressure and “pulled the trigger” to watch as an orange was propelled 400 feet with no problem at all.

Fine tuning it led to an even more robust launch that sent an orange flying over nearby Interstate 5.

Every year there is always something new added. This year it is an old-fashioned carousel as well as a mini-golf course.

This year’s corn maze when seen from the air spells out “Dell’Osso Farm, Here

Every year there is always something new added.

This year it is an oldfashioned carousel as well as a minigolf course.

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intheknow

We Come.”

They even have a theme song dubbed “Dell’Osso Family Farm, Here We Come”— think “California, Here We Come” — that plays when you click on the audio on the home page of their website.

Besides various activities there is also a massive pumpkin patch — arguably the largest in the area — where kids of all ages search for the perfect pumpkin.

In addition to the food court, there is a country store with fresh baked goods such as pies and apple spice doughnuts, as well as fudge, cookies, and other treats.

And to top off the perfect date night there’s Cider Hill. It features craft beers, hard cider and homemade pizza.

Most of the attractions are included with admission. The maze opens at noon Mondays through Fridays and at 10 a.m.

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on Saturday and Sunday.

The last admission is 7 p.m. nightly while attractions start closing at 8 p.m.

Admission is $16.95 Monday through Thursday and $24.95 Friday through Sunday. Children 2 and under are free. Season passes are $59.95. Parking

is free.

“We have people who come back every year who say they are making great family fun memories every time they visit,” Dell’Osso said. ● For more information go to pumpkinmaze.com.

OC TOBER/NOVEMBER 2021

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209 Magazine 47-ON2021.indd 33

9/30/2021 8:19:24 AM

arts&culture

F

THIS ISSUE’S PHOTOS WERE TAKEN BY 209 RESIDENT DAN GOMES IN THE WESTSIDE OF THE SAN JOAQUIN VALLEY.

rom the Valley’s agricultural bounty to the rolling foothills and Sierra mountaintops, the 209 has a lot of natural beauty. In this new section, we will feature photos of the 209 area submitted by our readers.

If you have a landscape photo you would like to submit for publication, email: khacker@turlockjournal.com.

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arts&culture

By ANGELINA MARTIN

O

akdale resident Kim Van Meter may go by five different names, but she’s not in the witness protection program — she’s a writer.

Whether she’s writing as Van Meter for the Oakdale Leader newspaper or exploring genres like psychological suspense and romance via her various pen names, she’s definitely no stranger to success and has celebrated accolades in not only journalism, but as a best-selling author.

There’s a different writing style with fiction and nonfiction, so pen names are kind of a palate cleanser to go from one discipline to the other. It keeps your mind fresh,” Van Meter said.

“We’ve also discovered that for marketing purposes, pen names are good for different genres because it’s best to keep those lines clean. Most of the time, your readers don’t crossover and read other types of stories.”

Her latest release, “The Secrets They Buried,” was penned under the pseudonym J.H. Leigh and is a follow-up to The Auction Trilogy, which was released last year.

The first three books in the psychological thriller series follow a group of young girls who are the victims of human trafficking, weaving a heart-wrenching narrative about their experiences and a much larger Epstein-esque plot at play.

“The Secrets They Buried” finds readers catching up with their favorite characters from the first three novels, who are now dealing with the emotional wreckage of their experiences while working to solve yet another tragedy.

“I had so many readers who were like, ‘I can’t let go, I need more from the story,’” Van Meter said.

“That’s so thrilling as a creator, that you created something out of nothing and touched people in such a way that they just can’t let go.”

Van Meter also writes stories about love (including paranormal romance) and has published dark young adult novels, but fully immersing herself in suspenseful tales like “The Secrets They Buried,” where the lines between fiction and reality can become blurred, has brought her to tears on multiple occasions while writing.

“It’s hard...in book two, something really traumatic happens to the group. As I was writing it, I was sobbing,” she said. “These characters feel real to me, and when I finished writing the scene I had to walk away. I was wrecked...If you’re not moved by what you’re writing, neither will your readers.”

Having published countless books over a career which started at age 16, Van Meter has plenty of advice for aspiring writers. She’s an advocate of NaNoWriMo, or National Novel Writing Month, which takes place annually in November and calls on participants to write an average of 1,667 words per day throughout the month in order to reach a goal of 50,000 words written toward a novel.

Though it seems like a daunting task, Van Meter encouraged those considering NaNoWriMo to take the plunge.

“NaNoWriMo is a wonderful training ground and I know a lot of established authors who still participate in it,” Van Meter said. “For people who are just starting out, I would say don’t get bogged down by the enormity of the project.”

NaNoWriMo is a non-profit organization, and their website, nanowrimo.org, helps authors track 209MAGAZINE.COM

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progress, set milestones and connect with other writers. As of September, the organization features 798,162 novelists and has seen 367,913 novels completed.

While five pen names and nearly 100 published books is something some may view as an insurmountable goal, Van Meter knows it’s possible for anyone.

“I tell people when they first start out, don’t worry about the rules,” Van Meter said. “Just create, and being in that flow, that’s where the magic happens. Magic happens when we let it happen.”

“The Secrets They Buried”

by J.H. Leigh will be available on Amazon the first week of October. ●

KIM VAN METER’S NANOWRIMO TIPS ✔ Take it “one bite at a time” and write what you can ✔ Don’t think too much — just let it flow ✔ Write what you want, how you want and edit later ✔ Don’t worry about the rule

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A

good time

By SABRA STAFFORD

J

ust in time for Halloween, when thoughts turn to ghouls, goblins and ghosts, Fourth Wall Entertainment Troupe is bringing “Blithe Spirit” to the stage in San Andreas. The faint at heart need not shy away from this show, for this ghostly tale will bring out the laughs rather than the chills.

“I was introduced to Noel Coward’s ‘Blithe Spirit’ back in high school, and it has remained a favorite of mine ever since,” said Fourth Wall Entertainment Troupe Founder Cyndie Klorer. “I was looking for something appropriate for the upcoming fall holidays, and ‘Blithe Spirit’ just fit the bill. It is such a brilliantly written play. The characters are fun and relatable in what Coward calls an ‘improbable farce.’”

“Blithe Spirit” tells the story of Charles Condomine, a socialite and novelist who invites medium and clairvoyant Madame Arcati to his home for a seance. Condomine is only looking for material on the occult for his new novel and is skeptical of the eccentric Arcati, but his mind is changed when the median accidentally conjures up the ghost of Elvira, Condomine’s first wife, and she is none too pleased to find him married again, this time to the straight-laced Ruth.

“It is incredibly smart and funny, with a spiritual element that makes it especially fun for the Halloween season,” Klorer said.

The show is being staged by a case of seven, with Klorer directing. William Lawson stars as Charles Condomine; Alara Bowsher as Elvira; Ann Mazzaferro as Ruth; Rhonda Merril as Madame Arcati; Zie Harman as Edith, the

maid; Missie Maury as Mrs. Bradman; and Denny Bowen as Dr. Condomine.

Klorer said the cast all hails from “one end of Calaveras County to the other, including Copperopolis, Murphys, and Rail Road Flat.”

“Blithe Spirit” marks the second show of the season for Fourth Wall Entertainment Troupe, which staged “Gentleman Prefer Blondes” in August and September at the Metropolitan in San Andreas.

“After being ‘dark’ for 17 months, it has been simply amazing to finally take the stage again,” Klorer said. “Our community has welcomed us back with open arms — figuratively speaking, since we’re still practicing social distancing. It just feels so good to be back where we belong, doing what we’re meant to do.”

The show will have a specialty cocktail for purchase called the Elvira. It’s a vanilla martini with swirling spooky sparkles and costs $6. ●

IF YOU GO Fourth Wall Entertainment Troupe opens Blithe Spirit WHERE: The Metropolitan, 59 Main Street, San Andreas WHEN: Oct. 8 and runs every weekend through Nov. 7.

Performances are at 7 p.m. Fridays and Saturdays and 2 p.m. Sundays.

TICKETS: Tickets are $10 to $15 and will be available at the door, by reservation CONTACT: 209 754-5555 or online at https://bit.ly/3un8wNn

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OC TOBER/NOVEMBER 2021

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Trunk or Treat!

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October 31, 6 pm - 9 pm Pumpkin Patch October 1 - October 31 Hours vary

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arts&culture

By SABRA STAFFORD

W

hen a piece of clothing, jewelry or accessory goes out the door at Brick Wall Boutique, the crew at the shop likes to say “good vibes” have been sent out into the world. That is because each item has been curated and collected with the idea that it will bring some joy into someone’s life.

That philosophy of putting good vibes out into the world is one Brick Wall Boutique owner Kara Inman likes to put into practice professionally and personally and has helped establish her shop and the neighboring men’s store, Brick Wall Haberdashery, as the go-to shop for fashion in Mariposa.

Inman first started her boutique in 2013 inside a friend’s salon. When a space became available in the historic Bogan and Company brick building, she jumped at the chance to expand her business and opened the shop in 2016 and expanded to the men’s store in 2020.

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Inman grew up in Mariposa and honed her skills in the retail industry while working at her parents Mariposa store.

“Their store is where I learned how to count, by making change for people,” Inman said.

She kept a connection to her parents’ business by installing the same counter they used in her boutique.

Inman knows exactly the woman she is dressing when it comes to the collections in her store.

“It’s a country girl’s dream closet,” Inman said. “She has a love for western fashion and a vintage soul.”

The boutique carries clothing, accessories, jewelry, shoes and home decor items, including some exclusively made in Mariposa. Inman has curated an inventory that will please those looking for classic pieces, like a perfect-fitting pair of jeans, and those who want something more fashion-forward, like a pair of wide-leg cascading tiers pants.

The men’s shop carries a more casual look with pieces that are both functional and stylish.

“We’ve been getting amazing feedback from the guests on brands and styles that they like,” Inman said.

“It has been a great addi209MAGAZINE.COM

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tion to downtown Mariposa.”

As fall wear starts to enter the scene, Inman said the trends will be a return to 90s fashion with some influences of the 60s and 70s thrown in.

“The 90s are going to be very big this fall, with pieces like high-waisted jeans, slits and the return of textures like velour,” Inman said. “Prints are also going to be very popular this fall.”

Brick Wall Boutique is located at 5027 CA-140 Ste. A in Mariposa. The haberdashery is located next door. Both stores are open 10 a.m. to 6 p.m. Wednesday through Saturday and 12 p.m. to 5 p.m.

Sunday.

The store is closed Monday and Tuesday.

The shops offer online shopping and curbside pick-up. ● For more information visit brickwallboutique.com.

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navigator

Topless Mountain:

Crater Lake National Park

By CLAUDIA NEWCORN

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hen 12,000-foot high Mount Mazama blew its top in southern Oregon 7,700 years ago, 12 cubic miles of fiery rock and gas exploded 30 miles high and spread out over thousands of square miles – so extreme that it entered the legends of the Pacific Northwest Native Americans. The volcano collapsed in on itself, leaving the mountain without a peak.

Over the centuries, the deep basin filled with water, its steep slopes gashed by a riot of color, where few trees could gain a toehold. Subsequent smaller eruptions further changed the landscape of what would become Crater Lake National Park, first “discovered” in 1853 by prospectors, but long a sacred place for Native Americans.

Invisible Beauty

Crater Lake looks like any other shaggy-topped mountain from a distance. Approaching from the south entrance through the Klamath Valley, there is nothing to suggest it’s something extraordinary until you begin to ascend into the park and see volcanic evidence in the canyons that flank the roadsides where rivers have sliced through ancient pyroclastic flows. Pinnacles – ancient fumaroles – protrude like lost stalagmites from the ground, hinting at something unusual.

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It’s when you reach the rim that your jaw drops.

The country’s deepest lake (1,943 feet), 21 square miles wide, and 33 miles round, shimmers back at you. On a sunny day, it glows an incredible sapphire, dimming to slate when clouds crowd the sky. No rivers feed it – only rain and snow. The view is spectacular.

The best way to take it all in is the twisting 33-mile Rim Drive that encircles the lake. It takes several hours as you stop among the more than 50 turnouts to read the informational signs and overlook the crater from different vantage points.

I recommend the “Road Guide to Crater Lake”, which you can pick up at the Visitor Center, which highlights the best points to visit while providing fascinating insights onto the region.

Geologic Diversity

The variety of rock formations and types of stone are geology at its finest. Sunshine brings out a riot of color, from the lake to the slopes, edging everything in diamond brilliance. The whole 

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On a sunny day, it glows an incredible sapphire, dimming to slate when clouds crowd the sky. No rivers feed it – only rain and snow. The view is spectacular.

park is a hiker’s heaven, with trails ranging from easy to strenuous.

Some, such as the Lady of the Woods Loop, Castle Wildflowers, Pinnacles and Godfrey Glen, are less visited, enabling you to see unique features of the park, and finer details of volcanic eruptions. Sun Notch Trail is the ideal blend of hiking through a lush wildflower-laden meadow to a breathtaking edge-of-the-crater trail with the best of views of the Phantom Ship, a spired protrusion peeking above the lake’s waters.

Wizard Island, clad in ancient old-growth forest, can only be reached by a booked-in-advance boat cruise. It is one of several lava domes that formed after the eruption, but the only one that shows above lake level. Named for its similarity to a sorcerer’s pointed hat, it’s a focal point in the lake, and a popular hiking place.

Nearby is the Devil’s Backbone, a charcoal serrated spine of rock that plunges into the icy blue waters. A hike up The Watchman, an 8,056-foot peak, provides extraordinary views, as does Cloudcap and Garfield Peak. Glacial scarring that preceded Mazama’s collapse can be seen on rock remnants that survived the blast.

Hub of Crater Lake

The Visitors Center is the lake’s tourist hub, with a shop and cafeteria complex, interpretive exhibits and an information center. From there you can take a Rim Drive Trolley Tour instead of driving, and book a boat cruise. Close by is the Sinott Memorial, a small museum perched on a rock ledge with a panoramic view.

Crater Lake Lodge is part of the complex, and worth a visit. Originally built in 1909 as a version of a European hunting lodge, cheap construction and heavy snows took their toll, and in 1989 it was deemed unsafe and closed.

However, The Historic Preservation League of Oregon was determined to save the building, and after a $15 million rehabilitation, which returned the exterior appearance and interior public areas to the late 1920s, it re-opened in 1995.

Some of the original materials were salvaged for re-use, but very little could be saved. Wandering around inside, you would not know it is a recreation.

Some Things to Know

The park’s peak tourist seasons runs from June-October or until the first snows close the Rim Drive. With the park averaging 533 inches of snow a year, skiing and snowshoeing are popular. The short season means reservations for Crater Lake Lodge and nearby Annie Creek Campgrounds usually need to be made at least a year in advance.

Check at the Visitors Center for road closures. Landslides and road reconstruction can limit or close sections of the road for days at a time. Note that getting to the cruise boats requires a strenuous hike to and from Cleetwood Cove Trail; it is the only access to the lake’s shore. Plan for weather – sunshine is no guarantee. During my visit, it rained, hailed and snowed – in early August! ● For the most up-to-date information on the park, visit https://www.nps.gov/crla/index.htm.

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feature

Manteca

By DENNIS WYATT

H

alf Moon Bay — the self-proclaimed “Pumpkin Capital of the World” — is a lightweight compared to Manteca.

Unless you’re into 800-pound monster pumpkins that you need a crane to move, Half Moon Bay isn’t where the action is at. It’s Manteca.

Almost 80 percent of California’s commercial pumpkin crop is grown in the fields around Manteca as well as Tracy and Stockton. On any given day during the harvest season 90 semi-truckloads carrying more than 40 different varieties of pumpkins to market throughout California and the western states roll from three pumpkin and melon brokers in the Manteca-Ripon area — Perry & Sons as well as Van Groningen & Sons in Manteca and Dan R. Costa in Ripon.

Last year Manteca area farmers

grew 59,900 tons of pumpkins with a wholesale value of $24.8 million.

The next largest pumpkin growing area in the state is Hemet in Southern California.

While pumpkins seem to be able to grow anywhere, commercially they can’t match the color and hardness of those harvested from San Joaquin County fields.

That’s because of the perfect combination of soil — clay loam — combined with blistering hot days accompanied by cooling Delta breezes overnight.

“The soil and weather with the hot days and cool night breezes produces the best pumpkins and the sweetest fruit,” noted Art Perry of Perry & Sons that has been in the melon and pumpkin business since 1925.

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isn’t shipping top of the line melons to market. It’s the truckloads of pumpkins that his family grows and the pumpkins he brokers for other farmers.

“I love growing pumpkins,” Perry said. “It makes people happy. It makes children happy. Watching kids go up and hug a pumpkin is joy to see.”

PERRY & SONS PUMPKINS STARTED ON HANDSHAKE

Perry’s grandfather — Delfino Perry had no idea he was planting the seeds 96 years ago for what would become the West Coast’s largest melon brokering and growing firms.

He was just pursuing his dream of pursuing a better life in America with the aim of keeping family together and faith in God strong.

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three generations work side-by-side year round bringing farmers and retailers together by growing, brokering and distributing a wide repertoire of melons including watermelons and pumpkins.

Delfino left the Azores in 1906 via Ellis Island. He ended up in California in 1906 first landing in San Luis Obispo and then Oakland and eventually making his way to Modesto before settling in Manteca.

He started a small dairy on Jack Tone Road and started growing sweet potatoes, pumpkins, and watermelon.

His brother farmed on Brunswick Road where the Perry & Sons main yard is now located just north of Manteca next door to the Delta College farm.

Art started working on the farm at an early age. His father George Sr. kept having to stop and get off and on his tractor while working the field. That is what prompted George Sr. to teach 5-year-old Art how to drive the tractor so he could be more efficient doing his work.

George Perry & Sons’ pumpkin business was born on a handshake with the late Antone Raymus. George Sr. wanted to farm acreage that Raymus owned near the old Summer Home School on Cottage Avenue.

They came to an agreement that Raymus would get a share of the crop receipts as payment for use of the land. When George Sr. wanted to put it in writing, Raymus refused, noting that a handshake was good enough for him.

“A lot of farmers — even big ones— still do business that way today,” Art said. “You’ve got to always do the right thing.”

It is that philosophy of “doing the right thing” by customers that has made the name “Perry & Son” synonymous with quality and dependability among clients ranging from chain

stores to chain restaurants.

George Perry & Sons has come a long way since George Sr. planted his first four acres of pumpkins in 1958.

Back then, the pumpkins and melons were tossed into the back of a truck and dropped off at markets. Today, family members equipped with smartphones and accessing i-Trade on the Internet grow, sell, and broker enough melons to keep trucks rolling daily to markets up and down the West Coast as well as Canada.

FRIENDLY FEUD BETWEEN GROWERS IN HALF MOON BAY & MANTECA

And while Manteca can’t compete with Half Moon Bay for size — the winner of the annual weigh-in in 2017 set a North America record of 2,363 pounds — it leaves Half Moon Bay in the dust for tonnage. Besides, the gigantic pumpkins in Half Moon Bay are rarely grown there.

Given what comes from the fields around Manteca, you can understand why local growers were a bit miffed back in the 1970s when Half Moon Bay first proclaimed itself the pumpkin capital of the world.

That prompted Manteca farmers to start an informal “pumpkin fair” a few hours at Library Park that consisted of some kids’ games, a belly dancer that first year, bales of hay and a small mountain of pumpkins. They also openly challenged Half Moon Bay’s claim. That led to the “friendly

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feud” between the two communities being a featured cover story in People magazine.

That original event ultimately made orange the color of money for Manteca non-profits.

Thanks to the Manteca Pumpkin Fair staged by the Sunrise Kiwanis more than $1 million has gone to non-profits from money the service club has generated since taking over the fair 35 years ago. That’s in addition to money estimated at $400,000 that other non-profits have raised at their own booths over the years at the festival that takes place the first weekend in October. ●

IF YOU GO MANTECA PUMPKIN FAIR The 36th annual Manteca Pumpkin Fair will be held Oct. 2 and 3 in downtown Manteca. The free admission event is open from 10 a.m. to 6 p.m. both days. There will be food, vendors, a community stage, a beer booth, and a kids’ zone on both days. On Oct. 2 there will be a tractor show, a pumpkin carving contest at 6 p.m. and a movie at 7 p.m. A car show will be held from 9 a.m. to 3 p.m. Oct. 3.

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feature

By KRISTINA HACKER

O

ne of the best things about fall for coffee lovers is the return of pumpkin spice lattes. There’s just something about the smell and taste of a pumpkin pie added to coffee that makes fall mornings extra special.

Most drinks with ‘pumpkin spice’ in their name include cinnamon, ginger, nutmeg, allspice and cloves — or some variation of those spices traditionally used in making a pumpkin pie. LaMo Café in Turlock takes the traditional PSL to the next level with all natural ingredients and locally brewed coffee.

“What makes our coffee shop I think so special is that every syrup that you get here and you add to any of your beverages is all made from scratch.

Nothing is made with anything weird in it — no preservatives, no high fructose corn syrup; everything’s made with pure cane sugar, real milk, real whatever it is,” said LaMo owner Hillary Smith.

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What makes our coffee shop I think so special is that every syrup that you get here and you add to any of your beverages is all made from scratch. ­— Hillary Smith

The LaMo staff makes up the specialty drink mixes several times every week so that they are fresh, said Smith. Their PSL features pumpkin puree that is simmered with pumpkin pie spices, real vanilla (from the bean), real brown sugar and water.

“We simmer and simmer and it gets this really nice deep flavor and you can add that to espresso to make it a latte or you can add it to cold brew or you can add it to chai to make a pumpkin chai latte,” said Smith.

Their specialty drink recipes are created in their home kitchens by trial and error.

“Most of our recipes, actually all of them, are just by taste because we cook so much. My sister and I and our manager Bree kind of know what’s going to go into something even without looking at a recipe so we just with trial and error created this,” said Smith.

Along with their handcrafted mixes, LaMo Café uses locally brewed coffee from El Camino Coffee Roasters in Oakdale and Mast Coffee in Sacramento.

The founder of El Camino Coffee Roasters is a former LaMo barista, said Smith.

“All of our coffee is fresh. If you go to most big-name corporate coffee shops, they roast who knows how old beans; they could be six months old.

All of our beans, we like to sell and serve them within a few weeks so they’re really fresh and so the oils are still on the coffee. Nothing has a rancid taste, which you don’t realize that we get so used to that taste at all these big coffee shops here, you’re never going to have that flavor. It’s all really fresh, the oils are fresh everything and we do not serve coffee past several weeks old,” said Smith.

To go along with their freshly-made coffee and tea drinks, LaMo also has an in-house baker.

Smith highly recommends the pumpkin loaf, apple spice cupcakes and the shop’s signature macaroons (when available).

A fall trip to LaMo for a PSL and a sweet treat can be enjoyed on the café’s outdoor covered patio, which features heat lamps for comfort during chilly days. ●

IF YOU GO GETTING THERE: LAMO CAFÉ 310 E. Main St., Turlock CONTACT: 209 632-6655 www.lamocafe.co HOURS: Tuesday through Saturday 8 a.m. to 2 p.m.

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feature

Cover’s is as right as apple pie

By SABRA STAFFORD

W

hen a fire blazed through Cover’s Apple Ranch operating facility in 2000, it seemed like the family apple business that had become a Tuolumne attraction had seen its last day.

“We came really close to saying ‘it was fun, but we’re not rebuilding,” said Ben Cover, the family business spokesman. “If it hadn’t been for the outpouring from the community and the people coming by and asking us to rebuild, we probably wouldn’t have rebuilt.”

As it turns out, the fire was the best thing that could have happened for the business.

“The fire was probably the best single thing that happened,” Cover said. “We could not have done there what we have been able to do here.”

Two years after the fire Cover’s Apple Ranch re-opened, only now it was on the other side of Cherokee Road. Now, more than two decades later the site is a favorite stop for locals and visitors - all eager to bite down into the delectable apple pies or one of the other treats that the family has perfected.

“Everything is fresh,” Cover said. “We don’t bake, freeze and then warm up.

They are baked the morning of and as needed throughout the day. They are like what you remember your grandmother baking.”

When thinking of the produce that

comes out of California, apples would not be anywhere near the top of the list.

But there was a time when Tuolumne County was known as a prime place for growing apples and the apples were highly valued. Many of the apple trees at Cover’s Apple Ranch were planted close to a hundred years ago. Every fall, it offers a selection of Arkansas Black, Common Red Delicious, Early Blaze, Golden Delicious, Winesap, Red and Yellow Bartlett, Winter Nellis. They also grow Bosc Pears.

Over the years the ranch passed from one owner to the next. Louis and Evelyn Sonka purchased the property in 1971 and they had the idea to bake apple pies and sell them at the site, along with fresh pressed cider. Their enterprise proved so popular that it continued to be called Sonka’s even after they had sold it.

In 1998, the property was once again up for sale and was being considered by a group of developers. Having grown up next door to the property, the Cover family - Joe and Carol Cover, along with their six sons, purchased Sonka’s Apple Ranch. Joe is the younger brother of former owner Rudy Cover and once again the property became known as Cover’s Apple Ranch.

The site, in addition to the production facility where apples are peeled and pressed, has a restaurant that serves

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breakfast and lunch, a bakery, a gift shop, a mini train that traverses the property, a barnyard petting area, a duck pond and serene grounds to relax for the day.

“It’s a calm spot to come and visit,” Cover said.

While visitors may enjoy the attractions, the real stars of the ranch are the apples and what is made of them. This includes pies, turnovers, dumplings, cider, butter, sauces and lots more delectable treats, including seasonal offerings using other fruits.

“Everything is made here and it’s all made from scratch,” Cover said.

Some of the most popular options are the Dutch Apple Pie and the Mile High Apple Pie. “We stack up the apples in that one,” Cover said.

They sell apple pies year-round and fall is their busiest season. Those wanting to purchase specific pies, especially for Thanksgiving, are advised to place orders a week in advance before going to the ranch.

Cover’s Apple Ranch is located at 19211 Cherokee Road in Tuolumne.

They are open from 8 a.m. to 4 p.m.

Tuesday through Saturday and closed Sunday and Monday. For orders or more information call (209) 928-4689 or visit their website at coversappleranch.com. ●

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We don’t bake, freeze and then warm up. They are baked the morning of and as needed throughout the day. They are like what you remember your grandmother baking. ­—Ben Cover

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feature

By KRISTINA HACKER

C

alifornia’s agricultural abundance includes more than 400 commodities. Over a third of the country’s vegetables and two-thirds of the country’s fruits and nuts are grown in the Golden State. In season right now

are apples, figs, pears, cauliflower, kale, snap peas and winter squash, to name just a few. Fall is the perfect time to use locally grown produce in your weeknight and holiday dishes. Here are two fall favorites for your menu:

Pomegranates

California produces 99% of the pomegranates in the U.S. Pomegranates have been cherished for their exquisite beauty, flavor, color, and health benefits for centuries. Pomegranates have many health benefits from helping to reduce the chance of cancer to being a source of Vitamin C and dietary fiber.

Blueberry and Pomegranate Power Bars Yield: 12 bars

Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.

Nonstick cooking spray

In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.

8 cups popped popcorn 1 1/2 cups old-fashioned rolled oats

In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.

1 cup dried blueberries

PHOTO BY ROMAN ODINTSOV/ Pexels

1/2 cup pomegranate seeds

Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours.

Cut into 12 bars.

1/2 cup whole natural almonds, toasted and coarsely chopped 2/3 cup honey

Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

2/3 cup light brown sugar 2 tablespoons butter or margarine 6 ounces bittersweet chocolate, melted

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Sweet potatoes High in nutrients and low in calories, sweet potatoes are a designated superfood. They’re also fat- and cholesterol-free and a great source of dietary fiber which, among other things, can help you feel full and satisfied longer. They are also very versatile. Sweet potatoes can be baked, boiled, broiled, grilled, fried, steamed, sautéed, and pureed. They work in sweet and savory dishes, in everything from summery salads to wintery stews, and in all kinds of recipes and cuisines.

Savory Sweet Potato Waffles with Garlic Crème Fraîche Ingredients

above for substitution)

rest of the batter.

Waffle Batter

1/2 teaspoon kosher salt

2 medium (1 1/4 lbs or 565 g) sweet potatoes

1/2 teaspoon fresh ground pepper

1 3/4 cup (245 g) all-purpose flour 1/4 cup (35 g) cornstarch

1 green onion, sliced diagonally

4 teaspoon baking powder

Directions

1 ounce Pecorino Romano cheese, grated (see headnote above for substitution)

1. Peel and chop the sweet potatoes into 1-inch cubes and put in a steamer basket. Place the steamer basket in a pot of simmering water (making sure the basket isn’t submerged in the water) and cover. Steam sweet potatoes for 18-20 minutes or until they are tender with a fork. Empty the sweet potatoes into a bowl and mash with a fork. You can do this a day ahead and just refrigerate the sweet potatoes (unmashed or already mashed).

3. Place the flour, cornstarch, baking powder, cheese, green onions, salt and pepper in a large bowl and stir with a balloon whisk until all ingredients are evenly distributed. Place 1 cup of the mashed sweet potatoes (reserve the remaining sweet potatoes for another use), milk, butter, egg yolks, and garlic in a small bowl and stir with a balloon whisk until well blended.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

2 green onions, finely chopped 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 1/2 cups whole milk 1/ 4 cup (57 g) unsalted butter, melted 2 large eggs, separated 2 medium garlic cloves, grated or minced Garlic Crème Fraîche 1 medium garlic clove, grated or minced 1 small shallot, grated or minced zest and juice of 1 medium lemon 1/2 cup crème fraîche (see headnote

For Garnish (optional)

2. While the sweet potatoes are cooking, make the garlic crème fraîche by placing the garlic, shallots, lemon zest and juice in a small bowl. Let sit for 10 minutes for the garlic and shallots to soften, then stir in the crème fraîche, salt and pepper. Cover and refrigerate while you make the

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4. Pour the wet ingredients into the dry ingredients and fold together with a large spatula. Once the dry ingredients are mostly incorporated, add the beaten egg whites and fold until a batter forms.

5. Heat your waffle iron and cook the waffles as per your machine’s instructions. Serve with garlic crème fraîche and garnish with green onion slivers.

Makes 5 to 6 Belgian-style waffles.

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Order now for the holidays!

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To purchase a light, visit www.hospiceSJ.org or call (209) 957-3888

209.850.2177 nick@wisg.info

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Lic. #0596517

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Stockton 11/23

Tree of Lights offers a chance for anyone in the community to recognize the people who have impacted their lives, through a memorial or honorary light dedication. Donations for Tree of Lights begin in October and are accepted through the end of the year. Your donation will light up our Tree of Lights and support Hospice of San Joaquin’s programs for terminally ill patients and their families.

Nick Weder

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sion Lounge since May of this year.

“I love it,” stated Sorenson about bartending at Mission Lounge. “It is a completely different experience. I would rather be well rounded in bars and figure out the different scenes. Their craft cocktails are pretty amazing. They are really outstanding.”

The Jalapeño Pineapple Margarita is a top seller that is made with a silver Tequila, Jalapeño Margarita Mix, lime, and pineapple juice, garnished with fresh pineapple, sliced jalapenos and the glass rimmed with Tajin. Although it has a bit of a spicy kick the combination is delightful and, according to Sorenson, it flies off the shelves all weekend long.

They have 18 beers on tap like Nitro Merlin, Modelo, 805, Lagunitas IPA, and a few local options from Dust Bowl like Taco Truck and Hops of Wrath.

In the fall guests may prefer something a bit warmer like a tasting of the three different whiskey flights, the

Japanese, Special Reserve, and Premium that are also year round customer favorites.

Another top seller at the Lounge is the Triple Berry Bliss that is made with fresh berries, a strawberry puree, lemonade, sweet and sour that is muddled together creating a juice, vodka, and a press that is served in a small fish bowl.

The juice is premade daily.

A new cocktail creation that has a really pretty presentation has vodka with whole berries not muddled and topped with edible flowers. It is tasty; a true berry bouquet in a glass.

Sorenson shared that it is true that a bartender is also a therapist and she has enjoyed mastering the skills of making drinks and having an in-depth conversation with her customers. Highlights for her have been meeting new people and the experience she is getting at the Mission Lounge.

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traveling,” said Sorenson. “They really take care of their staff here and they give you adequate training. They want you to evolve and succeed. They are really into keeping their staff happy.”

There have been people from all over that have pulled up a seat at the Mission Lounge like from Washington, Oregon, Canada and as far away as Ireland.

“I meet a lot of veterans,” she said.

“We are close to the cemetery. They tell me their stories. I really like listening.

We get a lot of interesting people in here.”

With the Kitchen at the Mission right next door, guests can enjoy amazing food and a comfortable relaxed environment with a variety of beverages at the Mission Lounge.

“I get a lot of people say this is not what they were expecting and that they will be back here because they love the atmosphere,” expressed Sorenson. “It is a hidden gem.” ●

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flavors

PHOTOS BY VIRGINIA STILL/ 209 Magazine

By VIRGINIA STILL

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reating guests like they are part of the family is important to the staff at Toscana’s and they welcome everyone to come have a seat at their table. Owner/operator Mike Romeo, Floor Manager Natalie Romeo (daughter-inlaw), Executive Chef David Jaen and their staff are not only a good team but a family that wants to bring the 209 community an unforgettable dining experience.

“We want to be the place that you can go to have something that isn’t readily available and try to broaden the Valley’s horizons in tastes,” remarked Natalie. “It is not just pasta and pizza. We do like to cater to the community with what they like and enjoy whether it is the ahi tuna or the salmon dish because that is something that is not necessarily Italian but it brings people here.”

The family-owned restaurant has an Italian flare with a California twist, making their menu from the appetizers, pizzas, to the entrees and desserts a bit of a hidden gem in the 209. The restaurant is located in the Tower Health and Wellness Center on Colorado Avenue in Turlock.

The ristorante with its old world charm, outdoor patio, atrium and banquet room is a place to dine, date, or have a celebration.

They are in the process of renovating their banquet room and have big plans for it. They have hosted baby showers, bridal showers, birthdays and even business meetings at the restaurant. The atrium is a large area that has been set up for celebrations and has been an extension of events in the banquet room.

A few months ago they hosted a whiskey dinner that sold out and included a four course dinner paired with four different whiskeys. With the success of the whiskey dinner they plan to host another specialty event in the near future. They

have a full bar with currently more than 60 whiskeys and hope to extend that to a selection of 100. They also offer several varietals of wine and a number of custom cocktails.

The Tower has been in existence for more than 15 years and started out as a medical center but the group also wanted there to be a place where people could gather. With the family having Italian roots, Sam – also known to most as Papa, and Patty, also known as Grandma Romeo – conceived Toscana’s. They wanted a place where people could enjoy a meal or beverage if they were waiting on someone obtaining medical services at the Tower.

“It (Tower) was a group of people that came together to build a place for medical offices but we also wanted a place where the community would gather,” said Mike.

“We wanted it to be like when people would come here they immediately felt wellness. We also wanted a place where people could come and eat along with the people that work here. It was the plan from the beginning. Where we are at is because of where they (his parents Sam and Patty) got us.”

Chef Jaen is at the center of the deliciousness that comes out of the kitchen at Toscana’s.

“We have really good daily specials that we are always changing out,” Jaen said. “I love it because there is nowhere else that is going to be like this. We are very picky. We are consistent … just talking about it makes my eyes glossy because it is a beautiful place and really a hidden treasure.”

They have a variety of entrees that are customer favorites like the Cedar Plank Salmon, Penne Piccante Vodka, Chicken Marsala, Linguine and meatballs, Chef ’s Ribeye steak, hand tossed pizzas, and lamb chops.

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“We have awesome steaks. Dave picks out the steaks and his ribeye, he cuts those things three or four days a week so it is fresh ribeye,” added Mike. “No one else in town is doing that. Our steaks are the best around. There are always the basics but there is also variety. We have our people that come here on a regular basis, sometimes once a week, and they love the variety.”

For those that may want smaller bites there are a variety of options on the appetizer menu like the Almond Crusted Chicken Skewers, Ahi Tuna Tower, Korean BBQ Beef, and the Panko Crab Cake.

Newly added to the appetizer menu is the Wagyu Steak Bites seared with roasted garlic, heirloom tomatoes and a gorgonzola cheese topped with crispy onions served with crostini’s and truffle parmesan fries.

With the freedom to create, Chef Jaen is always adding new items to the menu and offering a variety of specials but there are some things that he will keep traditional like the Marsala and Piccata.

Natalie shared that all the sauces are handmade from scratch, just like your grandma would teach you, with a pinch here and dash there. ●

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flavors

F

eaturing an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day. ●

Marbled Peanut Butter Chocolate Brownies Prep time: 25 minutes Cook time: 20 minutes Yield: 24 brownies Chocolate Brownies: 1/2 cup (1/4 pound) butter 2 ounces unsweetened chocolate, chopped 1 cup Domino Golden Sugar 1/2 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour Peanut Butter Marble: 1/4 cup natural (no added sugar) peanut butter 4 tablespoons butter, softened 1/2 cup Domino Golden Sugar 1 egg 1/4 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 teaspoon baking powder powdered sugar, for topping (optional) Directions: Heat oven to 350 F. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir

in sugar and vanilla until blended.

In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.

Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.

To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.

Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.

Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

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Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.

As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans con-

sume 15 billion quarts of this whole grain each year.

Celebrated for its seed-to-snack simplicity, popcorn is also nonGMO, vegan, gluten-free, sugarfree and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.

Add in popcorn’s irresistible smell, taste and versatility, and it’s

Toffee Almond Chocolate Popcorn

easy to understand its popularity.

With so many different ways to eat it – plain, buttery or loaded with goodies like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.

Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org. ●

Churro Popcorn

Total time: 15 minutes, plus 30 minutes chilling time Servings: 4

Servings: 2-3 Ingredients: 2 tablespoons granulated sugar 1 tablespoon powdered sugar 1 teaspoon ground cinnamon 2 tablespoons butter 6 cups popped popcorn

Ingredients: 4 cups popped popcorn 3/ 4 cup chopped toasted almonds, divided 6 tablespoons toffee bits, divided 6 ounces milk chocolate, melted 1 ounce dark chocolate, melted

Directions: In small bowl, mix granulated sugar, powdered sugar and cinnamon.

Directions: In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits.

Drizzle with melted milk chocolate; toss until well coated.

In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.

In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.

Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits.

Refrigerate about 30 minutes, or until set; break into clusters.

Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.

Substitution: Use dark chocolate for milk chocolate, if preferred.

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flavors Lemon-Garlic Tenderloin with Warm Sorghum Salad Prep time: 25 minutes Cook time: 70 minutes Servings: 6 (2 ounces pork, 3/4 cup sorghum salad) Ingredients: 2 cups vegetable broth 2 cups water 1 cup whole-grain sorghum 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced fresh parsley 1 1/2 teaspoons lemon zest 1/2 teaspoon salt 1/2 teaspoon pepper 1 pork tenderloin (16 ounces), trimmed of fat 1 medium sweet potato, peeled and cut into 1/2-inch pieces 1 cup kidney beans, rinsed and drained 1/2 cup dried cranberries 1/2 cup pecan halves

Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.

Roast pork, uncovered, 10 minutes.

Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.

Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.

Slice pork tenderloin and serve with warm sorghum salad.

Directions: Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water.

Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.

In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses

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S

kip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe

easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes. ●

Game Day Chicken Wings Total time: 50 minutes Servings: 4

Line baking sheet with foil. Arrange butter cubes on foil.

Ingredients: 1/2 cup butter, cubed 1/3 cup flour 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 10 chicken wingettes, thawed dipping sauces (optional) fresh parsley (optional)

In medium bowl, combine flour, paprika, garlic powder, salt and pepper.

Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.

Bake wings 30 minutes.

Turn wings over and bake 15 minutes, or until crispy and fully cooked.

Directions: Preheat oven to 425 F.

Serve with dipping sauces and sprinkle with fresh parsley, if desired.

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thegreatoutdoors

By MATT JOHANSON

HIGH SIERRA: California’s highest peaks stand in the Sierra Nevada Range, attracting climbers both young and young-at-heart.

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9/29/2021 11:57:57 AM

ON MOUNT MUIR: The author enjoyed introducing mountaineering to two younger companions on Mount Muir.

PCT: The Pacific Crest Trail offers thousands of adventurous miles to hikers of all ages.

I

nterviewing Royal Robbins ranks among the best experiences in my modest writing career. Robbins pioneered Yosemite rock climbing, achieving historic first ascents on both Half Dome and El Capitan.

But when we met in 2009, he spoke mostly about his favorite kayaking first descent on the Middle Fork of the San Joaquin River.

Arthritis led Robbins to shift from climbing to kayaking in his 40s. He liked whitewater nearly as much as granite, but later got to enjoy both because his arthritis eventually improved. Robbins was able to keep climbing and kayaking into his 70s.

Positive thinking had everything to do with that, he believed.

“I can’t say I have the cure, but I do know that my improvement coincided with my decision not to let arthritis rule my life,” Robbins said. “The more optimistic you are, the better things go for you. I’ve been able to achieve things most people consider extraordinary by the power of that principle.”

Then 39 and about half Robbins’ age, I thought his perspective was healthy and inspiring. But the notion that his wisdom applied to me took another decade to sink in.

Now 50, I’m also trying to share lessons I’ve learned outdoors over the years. Earlier segments in this series covered winter outings, running, climbing and backpacking, all of which I still enjoy. I’m not the one to say act your age. Instead, I encourage you to ace your age In this fifth and final column.

Live your dream, whatever it is, now. This is the best time to climb your mountain, run that race or hike that trail. You’re as old as you’ve ever been but as young as you’ll ever be today. What are you waiting for?

I’ve got my third marathon, ten California 14ers and 2,000 miles of the Pacific Crest Trail on my mind, and I’m committed to progress on all

fronts this year.

Try a new activity. It’s not too late. I discovered distance running in my teens, backpacking and climbing in my 20s, ski touring and scuba diving in my 30s, and canyoneering in my 40s. I love running and achieved the most in it, but I’m deeply grateful I branched out to other pursuits. In fact, I’m overdue to pick up another hobby, like bicycle touring.

Accept your changing limits. Time catches all of us but that doesn’t mean we should give up!

After running seriously in my teens and 20s, I eased up in my 30s because working hard to run slower times didn’t motivate me. Thankfully, I got smart enough in my 40s to realize that my earlier experiences shouldn’t prevent me from enjoying new challenges in my middle age.

Enjoy the journey as much as the destination. Setting goals motivates us to

I’ve treasured the outdoor experiences and lessons of my first half-century, and relish still those to come.

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thegreatoutdoors

improve, and pushing hard to achieve them is well and good. But if you set challenging goals, then you’re likely to fall short of them at least some of the time. Enjoy the effort anyway. When I was younger and failed to summit a mountain I attempted, I vowed revenge and drove home annoyed. I must have grown out of that because now any day outdoors is a good one.

Use your wisdom. Athletes beyond their prime years have one edge over younger ones, which is that we’ve already learned from the mistakes they haven’t made yet. That experience pays dividends. I’ll never again start a long multi-pitch climb in mid-afternoon (which “benighted” my party on a ledge) or run a race at high elevation without acclimating (which once crushed me at Lake Tahoe).

Pass on your wisdom. Older athletes may not lead the pack as we once did, but we can become the pack’s elder statesmen and voices of experience.

This makes us feel valued, bonds us with the next generation and educates the young. I run with the track kids at the high school where I teach. They pull me to faster times and I share training and racing advice with them. We enjoy each other; it’s a win-win relationship.

Take more care of your body.

As we age, we lose muscle mass and flexibility, among other things. This sidelines plenty of people, but it doesn’t have to stop them. Place a new emphasis on exercise and stretching. That can help turn back the clock on your body’s decline, or at least slow it down.

Take more rest and recovery time and avoid the temptation to overtrain. Cross training can help older athletes maintain a high level of fitness without overextending and injuring themselves. For example, if you run often, mix in a swim or bike ride once a week.

Watch your diet. Pizza, beer and ice cream make no mark on younger athletes, but older ones must apply

CANYONEERING: Canyoneering in Zion National Park enticed the author and Dan Johanson (pictured) to try a new pursuit.

restraint to stay fit and trim. We can still indulge occasionally, but use discretion.

Enjoy indulgences in moderation.

For bigger medical problems, get professional medical help. Not only do pro athletes have doctors and trainers, so do college athletes and even high school kids. Why shouldn’t you?

Your health plan probably includes this care, even if you have to get a referral and make a few hospital visits to get it.

Health, happiness and athletic success are worth the trouble and expense, as I discovered.

At age 49, my training for my second marathon was going great. Months of effort produced my best workouts as a “mature” runner. Then one day I could barely bend my left knee. My doctor informed me that I had arthritis, which developed for years without my real-

SKIING: Those willing to try cross country skiing discover the wonders of winter.

209MAGAZINE.COM

THE GREAT OUTDOORS - Sierra.indd 74

izing it.

Several months of trial-and-error followed as I tried to improve my knee’s function. There were painful days and setbacks. But I thought back to my conversation with Royal Robbins (who had since passed away), vowed to remain positive and kept trying.

Physical therapy, injections and modified training allowed me to resume running. I gradually built up my workouts again. Though the pandemic cancelled most races in 2020, I ran my second marathon “virtually.” While no other runners participated, my family got to greet me at the finish line.

I’ve treasured the outdoor experiences and lessons of my first half-century, and relish still those to come. I hope this series has inspired you to get outdoors and pursue your dreams too. ●

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9/25/2021 9:17:03 AM

thegreatoutdoors

ROAMING AROUND HILLS LOS VAQUEROS RESERVOIR

By DENNIS WYATT

I spotted one golden eagle driving between the entrance station and the trail head by the John Muir Interpretive Center next the foot of the dam.

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9/30/2021 9:03:19 AM

I

f you are looking for plenty of hiking options from moderate to somewhat strenuous and where to take in plenty of stunning vistas, wildlife, with minimal crowds and do so within a 45-minute drive from the San Joaquin Valley, then head to the hills on the western edge of the Delta.

It is along picturesque Camino Diablo road where a string of regional and state parks along with watershed conservation areas offer unparalleled access to Coastal Range and wildlife all within minutes of heavily urbanized areas is where you will find the North entrance to the Los Vaqueros Watershed.

Operated by the Contra Costa Water District it features some 18,500 acres of protected watershed with 55 miles of trails surrounding the 1,900 acre Los Vaqueros Reservoir with a storage capacity of 160,000 acre feet.

The South entrance from Vasco Road that’s closest to Livermore does not connect to the North entrance although the trail system can be accessed from either side.

The North is a notch or two lower key than the South area mainly because it does not have a marina and for whatever reason anglers flock in greater numbers to the areas accessed from the South entrance. Los Vaqueros is considered one of the best finishing lakes in the Bay Area — more about that later.

The North entrance is a 33-mile drive from Manteca that will take you about 45 minutes even with having to navigate Naglee Road traffic in Tracy to reach Grant Line Road.

Vehicle access fees are $4 for Contra Costa Water District ratepayers, $5 for non-ratepayer seniors, and $6 to nonratepayers.

I opted for a 5.4 mile loop that had a gain in elevation of 1,150 feet that

reached about 1,300 feet that consisted primarily of the Eagle Ridge Trail and Vista Grande Trail made into a loop by short segments of the Walnut Trail and Los Vaqueros Trail.

I spotted one golden eagle driving between the entrance station and the trail head by the John Muir Interpretive Center next the foot of the dam.

During the hike, I spotted a coyote and four deer — including three does traveling together. There were also plenty of cows.

You are supposed to have a commanding view of Mt. Diablo when you reach the crest of the loop on the Eagle Ridge Trail segment.

Much of the route was on primitive roads made a tad challenging by the fact it was mostly along ridges which meant strong winds on the day I was there. The payoff was nice views of the western edge of the San Joaquin Valley, and the beauty of the small ranches and rural estates that line Camino Diablo on the back way to Concord.

On the solitude scale the hike knocked it out of the park. Once I paid my entry fee, I did not see another soul until I passed the John Muir Interpretive Center at the end of the hike to reach my car.

The views of the lake were stunning from the Vista Grande trail and would 209MAGAZINE.COM

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have been even more enjoyable if I wasn’t contending with strong winds.

The fact I had hiking poles is the only thing that kept me from losing my footing and slamming butt first onto the trail.

Los Vaqueros is also considered by birding enthusiasts as one of the best places to bird watch in the Bay Area.

Given it is part of the string of preserves, regional parts and state parks that has preserved the ridge of hills between the Livermore/Diablo valleys and the San Joaquin Valley it is easy to understand why that is the case.

The watershed is also home to a number of sensitive species including the San Joaquin kit fox, California tiger salamander, California red-legged frog, Alameda whip snake, and golden eagles.

There’s a lot more wildlife including rattlesnakes as well as a creature that has an annual run at the watershed named after it — tarantulas — that make their presence known in the fall.

Make sure you carry water as there is none available along the trails. As far as trail makers, they are among the best and least confusing you’ll find especially compared to Mt. Diablo.

Several trails including Eagle Ridge connect to the adjoining trails in Round Valley Regional Park.

Fishing fees are $6 per day per angler.

There are catfish, trout, striped bass, bluegill/sunfish, crappie and largemouth bass.

You cannot use your own boat — even a canoe or kayak — given the reservoir holds drinking water. That said the marina rents electric boats and pontoon boats. There are also restrictions on bait. ● For more information go to ccwater. com/losvaqueros

OC TOBER/NOVEMBER 2021

9/30/2021 9:23:05 AM

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HAPPY HOLIDAYS

209 Magazine 47-ON2021.indd 78

9/28/2021 12:12:06 PM

HOLIDAY SHOPPING & DINING IN TURLOCK

Cycle Masters

Main Street Antiques

Back Home Furniture & Decor

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209 Magazine 47-ON2021.indd 79

9/28/2021 12:12:22 PM

fulloflife

By TERESA HAMMOND

L

et’s talk about cancer.

As chance might have it, October is Breast Cancer Awareness Month and I just happen to be a Breast Cancer Survivor.

First learning of this new path I would journey down in April of 2020, the battle of Stage 3, Triple Negative Breast Cancer was an intense one.

Eighteen months, an aggressive treatment plan and three surgeries later I am happy to say I am cancer free.

I shared a bit of my journey in our last October issue of the 209 Magazine, as well as lessons learned along the way. Since that time however, there are varying things I’ve learned through this journey, which I find equally valuable to share as those shared previously.

Hearing the words “it’s cancer” have a significant impact on not just the patient but those close to them as well.

Through my journey I relied (still do) on a very strong tribe, as well as the love and support of my partner, children and our families. Love, laughter and support proved to be just as critical to my health as the prescribed treatment plan.

An important fact, which I think needs more attention is the love and support needed for the loved ones as they walk the path with the patient up close and personal. Now granted, it did not help that we walked this journey during the time of a

In the big picture, I am well and over the moon grateful, but man it’s not been easy. worldwide pandemic; that presented its own challenges.

For the most part when seen by friends and family, I looked “good” or “well.” My “nurses” however knew different. All days were not good days, some more mentally tough than physi209MAGAZINE.COM

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cally and they held me up all the way.

Looking back what I realize is how much they needed people. While the attention tends to go to the patient, the nurses of the house are the true quiet warriors. They need the ears of those who love and care about them, they need the shoulders for those moments of uncertainty and fear and yes, even those moments of relief.

The cancer path can be an emotional roller coaster you’re not properly prepared for. In the words of my radiation oncologist, often times things happen so fast for the families they don’t even completely recognize what they’re battling until well into treatment. For me, this held much truth.

Upon hearing the results of my most recent Pet Scan and learning we could indeed say “Cancer free,” I asked both of my children what the hardest part was of mom having cancer.

My daughter (now 14) openly shared how upsetting it was for her the first time she saw me weak. A moment during my treatment when a blood transfusion was needed as my hemoglobin had fallen dangerously low. Seeing mom unable to get out of bed, in need of her care for a change, well; that hits hard.

This brings me to the new “unknown” until you walk the path. Coming out on the other side of cancer treatment does something to you. For me personally,

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Post diagnosis hair.

Taking my long locks short in anticipation of hair loss.

The recliner I called home each week and the nurse administering pre-meds before chemotherapy.

Bald … as real as it gets.

Me now.

Grateful to have health, happiness and hair.

FULL OF LIFE - FAB.indd 81

I’m not the same and that’s been a struggle. While for the most part my smile continues, my optimism remains and my gratitude more on fire than ever – there remained an underlying anger.

Self-awareness and good honest talk is probably one of the best things to walk one through this.

Over and over I can recall saying to those I confide in, no one talks about the “after.” No one talks about the guilt one feels when you hear someone was not as lucky to hear “Cancer free” or perhaps they do, only later to succumb to the disease when it returns months later. No one talks about the range of emotions and the effects of the physical changes.

As the patient, you focus on the job at hand; the battle as so many choose to say. Personally I thought of the “fight” as business.

As I would repeatedly tell those I love as well as my medical team, I was in the business of saving my life, but no one prepared me for how lost I would be once that calendar was no longer filled with treatments, lab tests, surgeries, doctor visits and rest days.

Shortly following my final surgery I told my partner quite

81

The during: wigs became a big thing during the bald phase, searching for the one which was “just right.”

frankly I’d forgotten how to do me, how to live the life that I had loved so much. Now healing from a surgery with cancer-free results, I was lost. There’s also the fear, famous other shoe one wonders if will ever drop.

So here’s the point of all of this.

Perhaps you’re not a patient, maybe your simply a co-worker, friend of a friend, you name it.

Be there for your people – all the people. Surround them with love, laughs and buckets of patience.

Everyone’s journey is different yet the words are the same, yield to the emotions, be present in the moments the support team might need you and remember while the patient may have good news; they may also be still emotionally fragile.

In the big picture, I am well and over the moon grateful, but man it’s not been easy. My prayer is that I remain blessed with good health and my children never have to walk this path again. We’re in the rebuild phase of cancer now. Rebuilding my body, my mind and my soul and quite simply getting to know myself and this amazing life on the other side of disease. ●

PHOTOS BY TERESA HAMMOND/ 209 Magazine

209MAGAZINE.COM

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fulloflife

Buckmann Brings

“Broken” Lessons to Readers

By TERESA HAMMOND

“B

roken to Brilliant” by first time author Gary Buckmann is the tale of a young man maintaining an attitude of optimism well into adulthood.

The 209 area author takes readers on his journey through life with a can-do attitude through some truly trying times. A lifelong gymnast, Buckmann shares stories of lessons learned early through the eyes of both a gymnast as well as a coach.

Yet it was his stint at Chico State which would truly test not only his mind over matter philosophy, but his strength, both physically as well as mentally.

In February of 1972, at the young age of 20, Buckmann was severely injured during a vault exercise. Passionate for the sport and perhaps fearless to a fault, the former gymnast’s passion and drive resulted in a broken neck. An injury which resulted in paralysis in both arms, as well as his left leg.

“For me at that point, I kind of went to college to do gymnastics,” he said of his passion for the sport, noting he had chosen Chico because of its excellent gymnastics program. “I did get a degree and a good education, but I kind of went to college so I could do gymnastics.”

As the incident proved, life can change in an instant.

“I had just turned 20 years old,” he said of the day of the accident his sophomore year of college.

As demonstrated in the book, the author is not one to quit or use setback as an excuse. He shared that he believes breaking his neck was probably one of the best things to happen to him, noting as a star gymnast his ego was a bit big prior to the injury.

“Within weeks in the hospital, I got my left leg back by visualizing things so I could actually walk again, but still had no arms,” Buckmann shared of his recovery and mobility. “I figured in my own mind if it’s going all the way to my toes, it’s coming back to my arms.”

Living with his teammates

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following the accident, in the book he shares a touching tribute to the support as well as tough love offered by his teammates that helped him persevere.

“I could swing my arms from my shoulders; they would just flop all over the place. I would struggle

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and strain to try and move my fingers for months and months and nothing happened,” he recalled.

He would prove to be correct. Following many nights and days that he felt this was it. During that time, there was no physical therapy for injuries of this nature. Leaning toward the conservative side, his medical team offered little by way of hope.

“I just said no, that’s not the plan, doc. That’s not what I’m going to do,” he said of being told he’d remain paralyzed. “I don’t want that.”

An estimated six months after an accident which would leave many devastated, Buckmann regained motion in his arms.

This is just one of many stories told by a gymnast, turned coach, turned author. With close to 47 years as a gymnastics coach, as well as a lifetime of stories, Buckmann’s book “Broken to Brilliant,” is the perfect read for someone looking for inspiration.

“It’s amazing that I wrote a book.

My whole life, I was told I was a terrible writer,” the author confessed. “So I kind of shied away from writing.”

After years of being encouraged

“I would hope that people would gain a new perspective on why things happen in their life.” ­—Gary Buckmann to share his story in print, however, Buckmann began working on the book in 2018 with the help of a writing coach.

“She would say if you’re getting stuck, just get up and walk away. Go outside, walk away and then come back and see what happens.

“Like anything, I think being an athlete and being disciplined from training that I just, every time I doubted, I used it as incentive to keep going,” he continued.

But Buckmann hopes readers come away with more than being entertained by his stories of triumph, he wants them to be inspired and empowered.

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“I would hope that people would gain a new perspective on why things happen in their life,” he said. “I finally figured out and have heard it many times; life doesn’t happen to us, it happens for us if we have the right perspective on it.”

He’s hoping they might look back from hindsight and see that certain things that happen lead to what’s next.

“I would like people to connect the dots of their own life and see how everything was working for them the whole entire time, whether they realized it or not,” he noted.

Buckmann feels he’s living proof of that and that it is demonstrated through his story.

“It’s amazing all the different people that have come into my life over the years. When you go to different places and meet different people, it’s all for a reason,” he said. “It all ties together and I just want people to not be dictated to by their past. You have 100 percent (control) over your attitude whether you realize it or not. You can either be positive about something or negative about something. Everything is energy.” ●

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fulloflife

By TERESA HAMMOND

T

he cannabis plant produces much more than a recreational drug.

For decades many have utilized the plant for medicinal purposes and while not completely embraced by medical professionals, research has shown that the CBD cannabinoid can have positive impact on those with health issues.

The cannabis – more commonly known as marijuana – plant hosts two cannabinoids which are most prevalent.

The first being CBD (cannabidiol), known as a non-psychoactive and THC (tetrahydrocannabinol), which is a psychoactive and solicits the “high” feeling which is the common perception of feeling from marijuana.

Studies have shown that proper usage of CBD can help treat a number of ailments including: Alzheimer’s, cancer,

Crohn’s disease, multiple sclerosis, glaucoma, anxiety, inflammatory disease, epilepsy and seizures.

Some in the 209 might say, no one knows this better than the 209’s medical marijuana pioneer Jason David, a father and founder of Jayden’s Journey, a Modesto-based dispensary.

First and foremost, David is a father and it is through the love for his son, Jayden, that he found himself not just learning but positively affecting the lives of others through medicinal marijuana.

“Jayden is a little 15-year-old angel; I now thank God he’s alive, I’m very blessed,” David said of his son. “It’s beautiful. All he wants to do is hug, kiss and dance and eat a lot. He’s just something very special.”

At the age of six months old, after receiving a vaccine, David shared his son began having uncontrollable seizures.

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of epilepsy developed in the first year of life.

“That’s the day I lost my son,” David said. “He’s non-verbal but one of my things I’ve always wanted was I want to hear him say I love you.”

While that is a dream not yet realized, through taking matters in his own hands versus relying on doctors, David has had many memorable moments with his son, most especially in the past 11 years.

The single dad shared he didn’t believe Jayden’s problems were from Dravet Syndrome, but rather the thousands of pills used to treat him.

“Taking a child to a doctor is like taking a car to a mechanic. You go to the mechanic 40, 50, 60 times and they’re not fixing the car,” he said, “it’s time to find a new mechanic. Or it’s time to get tools and get an instruction book or seeing people that did fix their cars. Ask them how they fixed theirs.”

That would prove to be the path for the former manager of Fred Meyers Jewelers. As his feeling of helplessness grew and his son’s seizures never sub-

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sided, David turned to Google and some recreational marijuana one night following a pivotal doctor’s appointment.

“He said Jayden is the worst case I’ve ever seen,” David said, noting a visit to UCSH when Jayden was four. “I think you’re in a life and death situation. I think you should try it. Try whatever you can.”

Through his Google search, he came upon a high school student using cannabis to help control his Tourette’s syndrome.

While an unorthodox remedy at the time, David shared he felt it was worth the risk.

With a strong discontent for the effects synthetic drugs were having on his son, with no visible results, David first tried a CBD/THC oil combination.

“The first time I gave it to him was the first time Jayden had gone a day seizure free since the day he got that vaccine,” David shared, emotion filling his voice.

The oil, he explained, that he first tried was high in CBD. “It was trial and error. Back then it was like a six to one ratio, that would be good for Jayden,” he shared.

The result of his “trial and error” proved to be positive, as Jayden went four days seizure free.

David’s finding combined with the age of his son, quickly began gaining media

attention and while most was favorable, not all was the case.

In time, the father searching for a better way of life for his son would be challenged by Child Protective Services and county officials for “placing his son in danger.”

“To me cannabis is traditional medicine and they switched it, because alternative medicine is actually chemicals,” he said. “They make everything backwards and we don’t even realize it.

How is it alternative, it’s been here for 5000 years.”

In 2016, after a four month paid hiatus from his job as jewelry store manager, as well as some time on unemployment to pour all he had into finding the right combination of CBD and THC to give his son a better life, David opened Jayden’s Journey and began helping others just like themselves.

“The way I look at it is; I have a tool.

I have a tool that might help you, but you’re going to have to try and fix it yourself with the right amount,” he shared of proper dosing. “It’s not one size fits all. You’re not going to see the results right away. To get off the pills is hell, but there is a light at the end of the tunnel.”

David admits that not all parents were ready to jump on board and begin weening their children from traditional dosing. Through testimonials, as well as visible difference in clients transitioned from pharmaceuticals, more began to try.

The father shared he would encourage the parents to take the pills they were giving their kids and see how they

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felt. Most declined. In turn he would also encourage them to take cannabis and see how they felt.

“They’d say eating, sleeping and being happy were the side effects,” David chuckled of reports back from parents using cannabis. “Those aren’t side effects, those are side benefits.

Those are necessities of life. We all need to eat good, we all need to sleep good and we all need to be happy.”

The medicinal marijuana pioneer shared in his opinion more people die from overdoses, liver failure, kidney failure.

“People coming here aren’t sick, they’re sick from side effects,” he said of his clients. “That’s what I’ve noticed and that’s why we do what we do.”

Through years of research as well as trial and error, David and his business partner David Stewart created Jayden’s Juice, an oil which is now benefitting a number of clients and their families.

“It’s all about dosing. Start loading, you move up and down until you find what works,” he said.

David added that it’s always important to remember all bodies are different.

“You have to read your body,” he said.

Now 14-plus years later, David said the thing he cherishes most through all of this, is time.

“There’s nothing more valuable for me than time,” David said. “Our life is not perfect, but our quality of life is one million times better.

“He’s taught me so much about life, about being kind,” David continued of his son. “I’ve learned how to be more patient. He’s taught me how to love better, how to help more people. How to have better faith and how to take something negative and turn it into a positive.” ●

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placecalledhome

A HEALTHY HOME IS A HAPPY HOME. CONSIDER THESE TIPS TO IMPROVE INDOOR AIR QUALITY.

W

hen most people think about air quality, they’re typically thinking about outdoor pollution.

However, according to the U.S. Environmental Protection Agency (EPA), the air inside your home can be as polluted, or even more so, than the air outside. The concentrations of some indoor pollutants can be as much as 2-5 times higher than typical outdoor concentrations.

This is partly due to increasingly energy-efficient home construction and the growing use of synthetic materials in furnishings and interior finishes.

The air inside your home also contains pollutants from everyday activities like cooking, bathing and cleaning. A family of four can produce the equivalent of 22-30 pounds of moisture per day from normal activities, according to the Institute of Specialist Surveyors and Engineers, while household cleaners and products like paint, upholstery, carpeting and plastics can release chemicals containing volatile organic compounds. Pets and dust mites also contribute to poor air quality.

On average, Americans spend an estimated 90% of their time indoors, according to the EPA. All that time with minimal access to daylight and fresh air can take a toll on 209MAGAZINE.COM

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your health. For example, damp and moldy environments can increase the risk of developing asthma by up to 40%, according to research published by the Fraunhofer Institute for Building Physics.

Particularly after all the extra time at home due to the pandemic, homeowners are placing greater emphasis on home design and habits that promote health and wellness.

These steps for managing indoor air quality can help you create a healthier home.

SUPPORT YOUR HVAC SYSTEM Many homeowners assume their heating and cooling (HVAC) system is adequate to manage their home’s indoor air quality. Typically, these systems only circulate existing indoor air, so you’re missing out on the benefits of circulating fresher, cleaner air.

What’s more, without regular servicing and frequent filter replacements, it’s easy for standard HVAC systems to fall short. This is especially true in older homes or in households where there’s a high volume of allergens like dust or pet dander. Adding standalone or integrated devices

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ments can harbor a great deal of dust and dander that reduces air quality. It’s important to regularly clean and air out these decorative fabrics and surfaces, especially thick carpet that is likely to host dust mites and bacteria.

Remember air quality while you’re cleaning, too, and opt for cleaning products with fewer chemicals. When possible, use microfiber cloths and natural materials like white vinegar and soap flakes.

AVOID ADDING TO THE PROBLEM Burning a candle may make a room smell fresh and clean, but it’s doing little to help improve your air quality. In fact, you’re just masking unappealing odors while releasing harmful particles into the air. Similarly, smoking indoors traps those chemicals inside your home, which can wreak havoc on indoor air quality.

can help give your HVAC system some extra support.

Air purifiers can effectively help filter pollutants while ultraviolet lights purify the air and help control pollutants like bacteria, mold and mildew.

Another common pitfall is humidity control. Too much moisture in the air can contribute to significant air quality problems. On the other hand, air that’s too dry can promote dusty, abrasive conditions that are hard on allergies and other respiratory conditions.

IMPROVE FRESH AIR VENTILATION When it comes to upgrades that improve air quality, better fresh air ventilation is near the top of the list for many homeowners. Improved ventilation allows you to clear out stale, polluted indoor air and circulate fresh, outdoor air in your home.

Polluted air tends to stagnate at the ceiling, so one effective and energy-efficient way to create natural ventilation is with skylights that open. Sometimes called venting or operable skylights, when you open skylights in combination with vertical windows, you create natural airflow that can help release indoor air pollutants and bring in fresh, clean air to keep your home healthy and pleasant. This concept is known as the chimney effect. Warm air naturally rises and escapes from open skylights while fresh air is drawn inside through the windows. This practice can reduce your reliance on air conditioning, improving your home’s overall efficiency and keeping a lid on cooling costs.

Today’s skylights can also be automated to open and close at regular intervals or extend and retract shades to block light as needed. Many models, including those from Velux, can even connect to a smartphone app to combine convenience with a soothing mood booster that supports health and wellness.

WATCH FOR UNEXPECTED CULPRITS Many of the things that contribute to poor indoor air quality are obvious, but there are many others that may surprise you. For example, cooking food using gas appliances can emit hazardous chemicals and compounds, like nitrogen dioxide and carbon monoxide, that contribute to poor indoor climates when not properly ventilated. Homes with gas stoves contain 50-400% higher concentrations of nitrogen dioxide than those with electric stoves, according to a report from the Rocky Mountain Institute, and the EPA found prolonged exposure to the gas can lead to asthma and other respiratory issues.

Similarly, when plastics are warmed up, they can give off potentially toxic fumes. Avoid leaving toys or other plastic items in direct sunlight. If you have heated floors or other heated surfaces, keep plastic away to prevent those heatprovoked emissions.

With proper upgrades, adjustments and care, you can enjoy a home filled with fresh, healthy air and comfortable surroundings year-round. Learn more at whyskylights.com. ● For more ideas to create a healthier indoor environment, visit whyskylights.com

KEEP UP WITH CLEANING Textiles like carpeting, rugs and window treat209MAGAZINE.COM

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placecalledhome

By MARG JACKSON town or city.

“It’s the way of the world and I’ve been trying to adapt to that,” Bonson said of taking online orders and creating her delivery route based on those orders.

The acreage where Bonson grows everything from grapes to long beans is off Orange Blossom Road between Oakdale and Knights Ferry. She doesn’t use pesticides, so those ordering her produce can be assured it is natural.

Grapes grow on a trellis that creates an archway just outside her home leading to the large, expansive garden beyond. ness, Bonson was a fixture at local “We have the green Thompson grapes, the farmers’ markets and also would Merlot, red seedless,” she explained of the locally periodically load up her specially grown varieties. “They’re beautiful.” designed van and head out on the Sunflowers rise above the garden, planted road, stopping at several locations, specifically for the bees in the nearby bee boxes essentially a mobile fruit and vegto help produce the honey. etable market. But as she became “We love our bees,” Bonson said. “I also love more well-known and started to grow herbs so I can put them in my flower expanding her offerings, it just made more sense to transition to an arrangements.”

The garden itself offers up plenty of produce online presence, where people can create their own orders and she can to choose from, everything from tomatoes to cucumbers, Armenian cucumbers, peppers, make deliveries to specific homes, eggplant, watermelon, tomatillos, cantaloupe, as opposed to multiple stops in a carrots and more.

Many of her clients are those she cultivated There are still plenty of fresh fruits and a relationship with durvegetables to order ing her farmers’ market in custom-made days, Bonson explained. boxes, which are “Now they order a then delivered to your door by box online, I get a notice business owner and we coordinate what Monet Bonson. time would work for delivery,” she said. “Also if they want anything really specific, I can customize it.”

Bonson and her Covering just a few acres on property off Orange Blossom Road outside Oakdale, the garden overseen by Monet Bonson keeps her ‘Blooming Success’ firm in business.

PHOTOS BY MARG JACKSON/ 209 Magazine

W

hat do you do when you have some acreage, a green thumb and an idea? You put all those pieces together and turn it into a successful business franchise.

At least that’s what Monet Bonson has done; she has created ‘Blooming Success’ – a business that thrives in the agriculture-rich Central Valley. With a motto of ‘Hanging by the seed of my plants’, Bonson has steadily built up her clientele and now has customers throughout the region. They go on her website, thebloomingsuccess.com, where they can create a produce box, order fresh flowers, honey, even ginger shots and have the goods delivered to their door.

Delivery is available to several locations in the 209 and Bonson also features other products such as handmade soaps, peanuts, olive oil, syrups and more.

When she first started the busi-

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husband Roger have lived on the Orange Blossom property for about 20 years; trees lining the curved driveway were planted by Roger when they first arrived, now they provide a picturesque shade canopy.

Roger also helps out in the business venture, overseeing the tomatoes, green beans and peppers as well as fashioning some flashy, spinning deterrents to keep the raccoons at bay.

For the fall, pumpkins and spaghetti squash come into season, while Bonson said she is also growing loofahs, just to keep things interesting and always evolving.

Three rescue dogs – Polly, Tazzy and Chance – live on the property as well, a very loud but ultimately friendly welcoming committee.

“The flowers for bouquets, I just forage,” Bonson said of crafting the colorful bouquets with the abundant wildflowers, adding in the fresh herbs for a unique and fragrant twist.

Venturing into other areas, Bonson said she does create smoothie cups out of her produce and also has been doing a lot of juicing and freezing the fresh juice for later use.

Prior to moving to the Oakdale

The business motto is on the back of her work shirt: Hanging by the seed of my plants has become synonymous with Monet Bonson and her ‘Blooming Success’ business.

area, the Bonsons lived in Redwood City, where there wasn’t much space for gardening.

“My husband built me a raised bed planter,” Bonson said of getting her start and honing her gardening skills.

When they moved here, she was excited about the acreage and the opportunity it presented.

“It has probably been 10 years that I’ve been in business,” she said, adding that along with the produce boxes, she has several clients for her plant company.

Through that endeavor, she waters indoor plants as well as taking care of outdoor planters and flower pots, adding color to area businesses and homes.

Over the years, she has been able to hire local teens to help out summers in the garden, keeping the weeds under control and assisting with the harvest.

While the property, a sprawling family complex, covers about 23 acres, only a few are devoted specifically to the garden.

“It’s pretty concentrated because we’re river bottom and everything grows very, very well,” Bonson noted.

Roughly eight acres in total are devoted to the business, including space for the bee boxes, flowers, some chickens, the grapes and the garden produce.

Many of her customers have been with her for years and Bonson said one repeat customer gets two boxes every week, one fruit and one vegetable, happy to take whatever is in season.

“She says ‘It’s like Christmas’,” Bonson said of the woman’s excitement when the boxes are delivered and she can dig in to see what surprises await.

“Sometimes I deliver a flower arrangement (ordered for someone by another) and they say ‘this made my week’,” added Bonson.

The flower arrangements were a big hit during COVID when many people were housebound, friends often sending a large, colorful bouquet to brighten someone’s day.

Bonson said while the big box stores and large online retailers have their place, she also is keenly aware of the need to buy local.

“When I moved to a smaller town, I 209MAGAZINE.COM

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Hungry for peaches, plums, apples, green beans or grapes? Whatever your favorite, Monet Bonson’s Blooming Success has a wide selection of fresh produce; go online to create a custom box.

knew I wanted to support the people, the businesses here,” she pointed out.

To that end, she has products from some fellow local entrepreneurs that can be ordered and included in the boxes, from hand dipped chocolate covered caramel pretzels to handmade soap. She is also working with a grower in Waterford to add in more produce. Other items will be in stock for the holidays as well and anyone can log on to the site and create an order.

June and July are traditionally the busiest months for Bonson, and she launched the new website in June of this year. Between now and the height of harvest next year, she plans to fine tune the website and make it as user friendly as possible, along with adding more vegetables in to the repertoire and hopefully building an area for planting their own flowers for the bouquet side of the business.

“Our goal is to provide carefully curated unique products that evoke a smile when delivered to your door,” the company’s Mission Statement says. “You can feel good about each purchase you make at The Blooming Success because each one of our hand selected items are grown locally or hand made by artisans in and around our community.”

It’s all part of the interconnection that helps each other thrive, said Bonson.

The mission statement continues: “In addition to supporting our community of craftsmen and farmers we also donate 5 percent to local charities within our community.”

Bonson can be reached at 209-595-2540 for additional information. You can also place an order at thebloomingsuccess.com or go online and visit Blooming Success on Facebook. ●

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marketplace

By DALE BUTLER

W

hen the Braham family found out TNT Raceway was going to close its doors for good eight years ago, they purchased the business to preserve their favorite hobby.

Gene, Jennifer and their daughter Katelyn spent countless Friday nights racing slot cars inside the 3,250-square-foot facility located at 1064 Woodland Ave., Suite N in Modesto prior to taking over ownership.

“It’s something that was going to go away if we didn’t,” said Gene, 41. “We wanted to keep it around for other people to enjoy. The next closest one to us is in Rocklin.”

The Brahams staged a grand-opening ceremony for Motown Raceway (formerly called TNT Raceway) on Aug. 1, 2013.

“We changed the name to make it our own,” Gene said.

“Shops come and go,” he added. “They never last more than two to three years. This is the longest,-running slot track in Modesto.

We have a very good local following.

They’re really good to us.”

Customers of all ages race miniature, model cars on slotted tracks. The cars are 1/24 scale and run on electricity. Remotes with triggers are used to control the speed of cars.

“It’s a bigger version of home-set stuff,” Gene said.

Motown Raceway currently has two fulllength tracks and a full-length drag strip.

The tracks and drag strip are connected to a computerized lap timing system. Built by Chris Dadds, the Hill Climb Slot Car Track is 165 feet in length and the Roadcourse Korkscrew Slot Car Track is 95 feet in length. Both courses have eight lanes. The Hasse built Slot Car Drag Strip is 55 feet 209MAGAZINE.COM

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in length.

“Fridays and the weekends are usually busy,” Gene said. “It’s about racing, hanging out with your buddies and having fun.”

The rental fee for a car and controller is $12 for one hour or $8 for a half hour. Guests can bring their own car to race or practice and can save money by buying a track time card. Cost for 30 minutes of track time is $5 and 60 minutes of track time is $8. A three-hour track time card can be purchased for $20. Track time is used in 15-mintue intervals.

Motown Raceway stages events weekly.

“We race stock cars on Friday nights,” Gene said. “We drag once a month on Saturdays. It’s very competitive. It’s as close to real racing as you can get. Everything matters with these cars.”

Slot car races last three minutes and top finishers earn track bucks.

“Only eight people can run at the same time,” Gene said.

“Whoever does the most laps wins.”

Motown Raceway has a full-service parts counter. Ready-to-run cars and controllers have a starting price of $75.

“You can get everything to build a slot car,” Gene said. “If you want a fully, custombuilt slot car, it’s $160.”

Motown Raceway is open from 4 p.m. to 8 p.m. Thursday through Friday, and 10 a.m. to 5 p.m. Saturday and Sunday.

“Working for yourself is nice,” Gene said.

“But you have to worry about paying bills and making ends meet. I didn’t think we’d make it through COVID. To survive the last year and a half, we’ve been pretty fortunate.

Our locals are good to us.” ● For more information call (209) 544-2550 or visit motownraceway.com.

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9/29/2021 10:33:36 AM

Gustine craft store makes big move

By ANGELINA MARTIN

W

hen she first opened A Crafter’s Paradise in 2019, Jennifer Villalobos knew that her customers would eventually need more space. That day has arrived just two years later as the Gustine business has moved into a much larger space across the street, which will bring plenty of new opportunities along with more square footage.

The business is exactly what its name would suggest and offers customers countless options when it comes to crafting, from make-and-take signs and scrapbooking materials to paint nights and crochet tools. After two years at 467 5th St., A Crafter’s Paradise moved across the street to 498 5th St. where Villalobos previously operated the antique store named A Picker’s Paradise.

The craft store celebrated its Grand Opening on Oct. 2.

The relocation nearly quadruples the store’s space, Villalobos said, providing more options for the community who has come to know and love what A Crafter’s Paradise has to offer. Now there’s ample room for birthday parties and get-togethers, she added, as well as the shop’s open craft nights where anyone can walk in and make something.

“I’m so stoked about everything we’ll be able to offer,” she said. “I didn’t realize this store was anything special until how many people told me they were glad to have it here. It’s important to have even more avenues for kids — and adults — to express themselves.”

Villalobos is a crafting expert and has been working with children since she was a teen.

She currently teaches special education at Yolo Middle School and first began her work in the

field as a multicultural enrichment director for the Boys & Girls Clubs of America when she was just 15.

Her experience has allowed her to foster a space of creativity for children and adults of all abilities, whether it’s a student looking for help with a school project or a couple out on a date night. Villalobos also hosts craft classes at A Crafter’s Paradise, allowing participants to learn firsthand how to make masterful creations.

“It’s so much fun to just watch people learn and to craft with them,” she said. “And the crafts range from $5 to $75, so you’re not going to break the bank.”

Villalobos had a blast putting together the new location and leaving her former smaller space behind. For more information, to book a class or schedule a private party, call (209) 509-9777. ● BACKGROUND PHOTO BY EVA ELIJAS/Pexels

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