209 Magazine Issue 29 by 209 Multimedia Publications

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Flowing from 3000 years old traditions, the day of the dead celebration reflects memories and reminds us all to embrace life now. As the flavors and sensations of la catrina engulf you, let your past and future merge to toast this moment. MARKETED BY BRONCO WINE COMPANY | WWW.BRONCOWINE.COM | 855.874.2394 | Â©2018 LA CATRINA VINO, NAPA, CA

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FEATURES It’s harvest time and there’s no better way to celebrate than taking advantage of the cornucopia of locally grown products to create the perfect farm to table dinner. The editorial team at 209 Magazine has put together our own locally sourced menu that has been taste-tested and given a hearty thumbs up from everyone involved! (Be sure to check out the Studio 209 episode coming up that shows a behind-the-scenes creation of the 209 Farms to Your Table menu and photo shoot.) 209 Farms to Your Table menu

51 Orvis Beef

58 OCTOBER/NOVEMBER 2018 - ISSUE 29 - $4.95

209 FARMS

TO YOUR TABLE

FUN THINGS to do this Fall

STOCKTON

209 CARES $4.95US

HOLIDAY GIFT GUIDE

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Cover Photo by Virginia Still 209MAGAZINE.COM

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DEPARTMENTS

IN THE KNOW 12 16 18 22 24 28 32 36

Calendar of Events Calaveras wine crush All American Sports Academy Stockton 209 Cares Girl Scouts STEM Center Rhythm on the Range CHP’s Fowles and Pakito Fall fun

ARTS 40 42

16 28

Plaid fashion 98 Degrees

FLAVORS 44 48 50

Table 26 Hey Bartender Perfect Pairings

THE GREAT OUTDOORS 62 64 68

Pheasant hunting season Sierra Splendor Hook, Line and Sinker

NAVIGATOR 74

Winchester Mystery House

FULL OF LIFE 76 78

Fitness and Beyond Erica Ormsby

PLACE CALLED HOME 82 86

Fall prep gardening Color your kitchen

MARKETPLACE 92

Holiday gift guide

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8PUB LETTER

Vol. 3 No. 29 ■ October/ November 2018 ■ $4.95 PUBLISHER Hank Vander Veen

GENERAL MANAGER Drew Savage

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Jarod Ballardo Jason Campbell Dennis D. Cruz Teresa Hammond Marg Jackson Matt Johanson Paul Roupe Sabra Stafford Virginia Still Frankie Tovar

ART DIRECTOR Harold L. George

GRAPHIC DESIGNER Sharon Hoffman Jaime Ramirez

ADVERTISING DIRECTORS Chuck Higgs

SALES & MARKETING Chris Castro Beth Flanagan Dawn Hamilton Maddie Hayes Rich Matheson Corey Rogers Melody Wann Charles Webber Jennifer Webber

SPECIAL CONSULTANT Larry Dovichi

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

There is no better place to enjoy harvest time than right here in the 209. In this issue, we highlight many of the local agricultural producers who drive the area’s economy and provide fruits and nuts for most of the world. Fall is often a busy time of year for families, but if you are looking for something to do on a slow weekend check out one of the restaurants featured in the Flavors section or our “20 ideas to make the season memorable” story. A trip to nearby San Jose and the Winchester Mystery House may be the perfect “spooky” October day trip. Our contributing writers also offer tips for those who enjoy fishing and pheasant hunting. While it always seems to come so fast, the holiday shopping season is already here. Make sure to check out the local shopping ideas we offer in our Holiday Gift Guide. We at 209 Magazine appreciate your time in reading this issue and we welcome your comments, calendar events and story ideas. We hope you will support the businesses and charities that have chosen to partner with us. As always, we at 209 Magazine strive to be the most relevant magazine in your home, a place called 209.

Hank Vander Veen Publisher hvanderveen@209magazine.com

138 S. Center St. • Turlock, CA 95380 Comments: khacker@209magazine.com www.209magazine.com ©Copyright 2018. 209 Magazine All rights reserved. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of 209 Magazine is strictly prohibited. The opinions expressed in 209 Magazine are those of the authors and do not necessarily reflect the view of 209 Magazine management or owner. 209 Magazine assumes no responsibility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

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Notes

By FRANKIE TOVAR

STUDIO209 READY FOR A FALL HARVEST

e’re officially past the halfway mark of 2018, meaning it’s time once again for Studio209 to throw a festive tint on our episodes to reflect the fall season and show how the Central Valley flourishes during the months of October and November. The summer seeds have been sown and their fruit born in the form of entertaining episodes like our trips to Raiders Training Camp, Oasis Archery and The Beer Mile and features on people such as MMA fighter Ty Costa and stand-up comedian Felicia Aleman. Now it’s time for a new crop of content to be harvested under the autumn moon, so you’re in for some treats over the next couple of months! Haunted mansions, local festivals and topics worth giving thanks for are all on deck to be covered by Studio209, but that doesn’t mean our editorial calendar is full. We welcome our readers and viewers alike to share their input and help bring community-driven episodes to life. Email Frankie Tovar with episode suggestions or comments.

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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

Fun Fact t shoot a • Angelina did in fac attempt with Bullseye on her third Oasis Archery. a bow and arrow at gic! It was not editing ma r Mile • Frankie credits his Bee sleep, no experience to lack of dvised breakfast and the ill-a preparation in me -ga pre to choice he will ims cla o als He . for the run e to Mil r Bee r’s yea return to next t Puke! defend his title of Bes

Episode Guide

180: 2018 Raiders Tr aining Cam 181: Stock p tonCon Th rowback 182: Open Mic Comed y 183: Boar d and Bru sh M odesto EXTRA: O late Dogs Circus 184: Oasis Archery 185: The Beer Mile 186: Ty Co sta Trains For Bellato 187: Dust r Bowl Okto berfest 188: Dirty bird Camp out

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intheknow

OCTOBER

COMMUNITY EVENTS A NIGHT WITH JANIS JOPLIN

The Tony Award-nominated Broadway musical, A Night With Janis Joplin is a musical journey celebrating Janis Joplin and the genesis of her musical genius through encounters with her seminal musical influences — Aretha Franklin, Etta James, Odetta, Nina Simone and Bessie Smith. After each encounter, we hear an explosive Joplin song incorporating those who inspired her into what became her legendary rock & roll style. The show is presented by Turnaround Artists and will be at the Merced Theatre at 8 p.m. Oct. 10.

10 12

STOCKTON ART WEEK

WILDLIFE TOUR

Art aficionados and newcomers alike will have an opportunity to explore the creative side of Stockton during Stockton Art Week from Oct. 12 to Oct. 21. This city-wide event will highlight the vibrant art and culture Stockton has to offer by planning creative arts related events, such as: art walks, exhibitions, paint nights, demonstrations, performances, workshops, and much more. For specific events and locations go to visitstockton.org or call 938-1555.

Join Headwaters Kayak wildlife expert Bill Beckett to find and enjoy all the mammals, birds, and plant life found on the Mokelumne River on Oct. 13. Tour-goers will enjoy a relaxed-pace paddle focused on using the kayaks as a platform for wildlife viewing. Cost is $45 per person and includes equipment. It’s $20 per person if using personal equipment (tax not included). The tour is limited to 10 participants to ensure a quality tour for all; the tour will last approximately two hours. Binoculars are recommended. The group will meet at 7:30 a.m. at the Lodi Lake Boat House to get everyone on the water by 8 a.m. The Lodi Lake House is located at 1101 W. Turner Road in Lodi. For more information and to register 209-471-5988.

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RIB FEED

Music for Alzheimer’s is holding their 3rd Annual Rib Feed Live Auction and Dance on Oct. 13. The event will be at MRPS Hall at 133 N. Grant Street in Manteca. A no host cocktail social begins at 5:30 p.m. and the dinner will follow at 7 p.m. The live and silent auctions will follow dinner and the dance will be from 9 p.m. to midnight. Tickets for the event are $45 per person. Attendees must be 21 years or older. For tickets visit www. facebook.com/ music4alz/.

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continued

PUMPKIN AND ZUCCHINI WEIGH-IN

Farms of Tuolumne County will hold its second Pumpkin & Zucchini Weigh-In on Oct. 20 (rain date Oct. 27) at Hurst Ranch, 17415 Highway 108, in Jamestown. The weigh-in is held in conjunction with the Fall Festival and Hurst Ranch. Entry into the weigh-in is free, though the festival has a $7 admission. Kids under 2 years get in free. The festival includes unlimited train & hay rides, hay bale maze, petting zoo, and free pumpkins. Don Pedro FFA will have hot dogs, cookies, coffee and sodas for sale. Hurst Ranch opens at 9 a.m. Entries should be in by 9:30 a.m. Weigh-in will end around 12:30 p.m., but the Hurst Festival will go to 3 p.m. Cash prizes for biggest pumpkin and zucchini. For more information call 209-928-3775 or e-mail info@tcfarms.org.

AUTISM WALK

The Central Valley Autism Speaks Walk is set for 9 a.m. Oct. 20 at the Modesto Junior College east campus. Autism Speaks Walk is the world’s largest autism fundraising event dedicated to improving the lives of people with autism. Powered by the love of parents, grandparents, siblings, friends, relatives, and supporters, the funds raised help ensure people of all abilities have access to the tools needed to lead their best lives. MJC’s east campus is located at 435 College Avenue in Modesto. Those interested in participating can register at act. autismspeaks.org/centralvalley.

ALL HALLOWS FANTASY FAIRE

The original modern themed costume play returns to the Motherlode Fairgrounds with the All Hallows Fantasy Faire on Oct. 27 and 28. The Fantasy Festival features music, food and drink, vendors, jugglers, magicians and lots of costumes. The Faire is deeply rooted in the beliefs of the Celtic people, but combined with all the fun and excitement of a modern Halloween. The festival opens at 12 p.m. Oct. 27 and 11 a.m. Oct. 28. For tickets and more information visit http://www. allhallowsfaire.com.

FALL CONCERT

The Amador County Concert Band will hold their fall show at 3 p.m. Oct. 28. The 50-member Amador County Concert Band’s Fall Concert will be held at the Community Church of Pine Grove. This is a free concert and refreshments will follow the music program. The Community Church of Pine Grove is located at 14045 Ponderosa Way in Pine Grove.

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NOVEMBER

intheknow

HOLIDAY BOUTIQUE

The Soroptimist International of Atwater is hosting their 32nd Annual Holiday Boutique from 9 a.m. to 3 p.m. Nov. 3. The holiday boutique will be held at the Atwater Community Center at 760 E. Bellevue Road in Atwater. The boutique will feature jewelry, crafts, art, and gifts, as well as food and drawings for a quilt, gift basket and cash. For more information visit www.siatwater.com.

VETERANSâ&#x20AC;&#x2122; DAY CELEBRATION

3 23

The Veterans of Foreign Wars post in Gustine will host a Veteransâ&#x20AC;&#x2122; Day Parade and Ceremonies on Nov. 11. The parade and ceremonies will be from 11 a.m. to 1 p.m. and will be on 5th Street in Gustine. For more information on the parade call 209 854-6620.

PLAID FRIDAY

In Sutter Creek Black Friday is out and Plaid Friday is in, at least on Nov. 23. The merchants of historic Sutter Creek invite shoppers to spend Nov. 23 with them. Toss on a plaid scarf, wear a plaid shirt, hat, or whatever you have that is plaid and you will receive discounts throughout town and have fun participating in this new tradition.

35TH ANNUAL DOWNTOWN SONORA CHRISTMAS PARADE Sonora will see their annual Christmas festivities return to town with the parade and craft and music festival. Sounds of Christmas will fill the air with the night time parade featuring bright lights, floats, antique cars, and sounds of the holidays with marching bands and dancers. Starts promptly rain or shine at 5:30 p.m. Nov. 23. Merchants will hold open houses with warm cider and Santa will greet little ones after the parade. The 44th Annual Sonora Christmas Craft and Music Festival features over 150 great quality craft artists, up tempo and varied music, street performers, costumed elves and twinkle trees, carolers, a wide selection of home-cooking style festival kitchens and bake shops, all in festive, brightly colored craft halls. The festival is from 10 a.m. to 5 p.m. Nov. 23 and 24 and 10 a.m. to 4 p.m. Nov. 25. The festival is at the Mother Lode Fairgrounds. Admission is $8 for adults; $5 for seniors and students; and $2 for children 6-12 years. Children under 6 years are free. For more information call 209-532-7725 or email swilkenson@sonoraca.com.

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intheknow

THE CRUSH S ON IN

CALAVERAS T

he ‘Wine Country’ of California is bigger than you might think. In addition to the traditionally thought of Napa and Sonoma county locales, you can also include the 209 – Calaveras County to be specific – to the list of go-to wine regions. That’s where the Calaveras Winegrape Alliance, CWA, comes in. “CWA is a membership based organization tasked with marketing and promoting our wine region and we offer educational support to our wine and grower community,” explained CWA Executive Director Shelby French. Established in 1989, the Alliance is dedicated to increasing the awareness of all wines produced in Calaveras County and/or produced from Calaveras grapes. “All of our wineries are family owned and operated by families who are making some of the most exciting wines in California’s historic Sierra Foothills region,” added French. “Our wines are made in small batches and family run operations dedicated to sustainability and organic practices.”

COUNTY

Previously, the CWA was in an office but wasn’t a spot that was open to the public. However, that changed this past summer and hopefully will mean even more visitors for Calaveras County. The new office is at 202 Main St., Murphys. “We are conveniently open to the public for personal recommendations, winery maps and visitor guides and we often have 2-for-1 tasting passes,” French explained. “We also offer a VIP pass offered by the Calaveras Visitors Bureau that includes local discounts on lodging, dining, attractions and wine.” Above all, said French, visitors can tap into the knowledge of CWA officials as they get ready to enjoy their trip to explore wines of the 209. “The greatest benefit to stopping into the Wine Information Center and CWA office is the personal recommendations you will receive. With over 30 tasting rooms and wineries and over 25 of them on Main Street in Murphys, our area experts and volunteers can match each visitor to a perfect location based on interest, wine preference and convenience,” French pointed out.

By MARG JACKSON

“We can also let visitors know who is offering cave tours, cheese pairings, cooking classes, vineyard tours, live music, concerts or elevated tastings so guests to our region are more likely to have a memorable experience that will keep them coming back.” French said they also have many return visitors, some families that have had generations coming to visit the region and enjoy the wine quality and overall experience. There are also more varieties of grapes grown in the county than the casual observer would expect to find, adding to the rich offerings of the region. “Because our region most resembles a Mediterranean climate, Calaveras is a perfect growing region for hearty Spanish and Italian varietals like Barbera, Tempranillo, Mourvedre, Nebbiolo, Grenache, Graciano, Toringa, Albarino, Marsanne, Verdelho and Symphony as well as old vine Zinfandels, hearty and robust Cabernet and Petite Syrah,” French explained. “Our warm and extended summers coupled with cooler evenings ensure that our grapes get lots of hang time

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“Not to mention how convenient the drive is,” French said, with Murphys about two hours from the South Bay, 90 minutes from Sacramento and about two-and-a-half hours from San Francisco. French said the CWA is helping make sure the rest of the state knows about the bounty of Calaveras County. “The last two years we have had more inquiries than ever before from wine makers in Napa and Sonoma or the southern region looking to purchase Calaveras fruit. In the Wine Information Center, we ask everyone who comes in where they are visiting from and if it is their first time. We are seeing folks visiting from the greater Bay area, Valley floor as well as folks coming from as far as Texas, Boston, Virginia, Colorado and all over the world,” said French. “About half the people who come in are visiting for the first time. Although we operate with a small marketing budget to advertise our wine region to wine lovers across the state the word of mouth about Calaveras is strong due to the exceptional experi-

ence people are having here.” French said they also have seen regular visitors from areas nearby including Altaville, Turlock, Modesto and Lodi, coming for special events or a day of wine tasting. And while they want to do more marketing outside the area, French said the fact that most of their wineries make small batches means they typically sell out the product in the tasting rooms before they can distribute it to other locales. French will mark her second year serving as the Executive Director for the Calaveras Winegrape Alliance in December, having previously lived in Napa. “I started visiting six years ago and immersing myself with the locals and was having the time of my life. My husband and I made a plan to move here for good as soon as the opportunity presented itself,” French said. “I had my eye on two jobs here in Calaveras that I would want to pursue, the Calaveras Winegrape Alliance Director being one of them and when this job opened up we made the move.” Murphys also benefits from a handful of annual events that swell the population and provide a showcase for the region. “Murphys Irish Days can bring in excess of 10,000 people to our small town of Murphys to help celebrate all things green and Irish with a huge street fair, parade and live music and plenty of shenanigans,” she said of the St. Patrick’s Day event. “The Calaveras Winegrape Alliance produces a Grape Stomp event in October that brings 5,000 to 10,000 people and we have Presidents Wine Weekend each February.” ■

PHOTOS COURTESY Calaveras Winegrape Alliance

in which to develop more complex flavor profiles. It is known around the Sierra Foothills as one of the most diverse geological regions in California where wines are made from local grapes in elevations ranging from 3500 feet to 500 feet.” With Calaveras County being part of the 209, it’s perfect for a relaxing day trip, whether you want to sip and savor or combine some other adventures capped off by a chance to sample and purchase some local wines. “There is simply no wine region that can offer the value and variety that Calaveras can in terms of winetasting, experience, recreation and quality. No other wine region can offer the variety of outdoor recreation where you can spend one day wine tasting and exploring our many historical wineries and vineyards and the next day at one of our numerous lakes or reservoirs, hiking and exploring one of our National State Parks or taking in one of our many historical towns that include unique shopping and dining options,” said French. “Because all our wineries and tasting rooms are small, independent and family owned and operated, you are likely to find the owner or winemaker behind the tasting room bar, be invited to take a winery tour of the operation or vineyard.” In fact, French said, most of the estate wineries are within a fivemile drive of downtown Murphys, while the community itself offers the convenience of more than 25 tasting rooms within a three-quarter mile walk along the historic Main Street. Murphys also serves up boutiques, artisan food shops, historical properties and gourmet restaurants.

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intheknow

By TERESA HAMMOND

or some it’s in their blood, for others a simple interest and chance at something big. There is little a family might know as they join forces with Tracy-based, All American Sports Academy Teams, yet one thing is for certain – they have found one of the best. According to co-founder and Board of Directors President Jaime

Jimenez, Southern California is the “mecca of softball.” Yet that has not affected or swayed the progress of this grassroots organization, which began over a decade ago. “We originally started out as a softball/baseball travel organization,” Jimenez shared of its 2006 start up, joining forces with All American Sports Academy, Inc., a training facility in business for the 209MAGAZINE.COM

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past 20 years. “These teams travel throughout California, some out of state,” he said of the 14 travel teams spread across Northern California. “They just try and compete at the highest level. When your teams from Northern California can go down there (So Cal) and compete, that says something about your organization.”

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“It feels good to empower these young women, because it teaches them so much more.”

Jimenez and fellow cofounder Mario Moreno weren’t looking for something big when they first began the travel teams in 2006. They quite simply just wanted a place for their girls to play ball and be fostered, coached and developed in a supportive environment. Partnering with Debbie Nelson, founder of All American Sports Academy, Inc., utilizing the Tracy address and building as they went proved to be a winning combination. It was a time when both fathers found their softball players unhappy with their current team and looking for a place to play. Around this same time Jimenez was teaching for the Academy and approached Debbie with the idea. The rest, as they say, is history. Today, the 14 travel teams include approximately 200 participants ranging in age from under eight to 18. Over 40 coaches work with the players on a weekly basis, 10 to 11 months a year. Six out of the 14 teams have qualified to compete at the Premier Girls Fast Pitch, one of the highest levels of competition. “We have become one of the most well respected organizations within Northern California,” Jimenez said, recognizing his team, the board, and the coaches as being responsible.

— Jaime Jimenez The focus of his team is simple: training, recruitment and worrying about what they’re doing versus what others are doing. “As you build, people want to be a part of something good,” he said. “When you’re good at what you do, people want in. We’ve had kids that have been with us and gone through the whole program and end up playing with a Division 1 college.” As the program has grown, however, Jimenez shared the focus of Division 1 ready players has shifted. The organization now focuses on grooming players to their optimum potential and partnering them with the right college which is the best fit for the player and family. They are one of the few travel organizations that offers a college coordinator to aid players and families with the process. With three grown daughters, a son and now two grandchildren, Jimenez admitted that there are 209MAGAZINE.COM

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times he questions why he is still so involved with the world of softball. “The satisfaction comes in seeing the success of the players,” he said. To date All American Sports Academy Teams has had players advance to the World Series level, as well as two Junior USA players and one has played for nationals. “Once kids go through all of this, there’s nothing that can stop them,” he said. “We feel we have so much to offer that if parents don’t buy in and agree with how we run this program it’s probably not going to be a good fit and that’s okay. “We’ve got some future Olympians from our program,” Jimenez added. “It feels good to empower these young women, because it teaches them so much more.” Jimenez said he feels enriched as well. “It gave so much to us as a family,” he said of the sport of softball, “that I always wanted to give back. Sort of a pay it forward.” As testament to its leadership and positive growth, additional travel teams were recently started in Seattle, Washington and Houston, Texas through the local organization. For information on All American Sports Academy Teams visit www. allamericansportsacademy.net. ■

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Calaveras wine country Where wine lovers come to play! Murphys, CA

Voted Best Mountain Town in the 209!

Upcoming Events

Calaveras Grape Stomp October 6, 2018

Downtown Murphys Witch Walk October 20, 2018

Murphys Day of the Dead November 3, 2018

Open House & Festival of Wines Â December 7-9, 2018

visitmurphys.com | calaveraswines.org

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intheknow

By DENNIS D. CRUZ

Homelessness can be many things, and those who are homeless all have different circumstances. For some it is a choice that they made, they choose to be a drifter. For others, they fell on hard times, a loss of a job. Others spiral with drugs and alcohol. The thing to remember is that they are all human, and want to be treated as such. â&#x20AC;&#x201D; Nancy Lamb

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ancy Lamb was homeless, out on the streets of Stockton for quite some time. She received help and vowed to someday help others in need. In 2016 she was able to open up Stockton 209 Cares to help those in need. “Homelessness can be many things, and those who are homeless all have different circumstances,” Lamb said. “For some it is a choice that they made, they choose to be a drifter. For others, they fell on hard times, a loss of a job. Others spiral with drugs and alcohol. The thing to remember is that they are all human, and want to be treated as such.” Stockton 209 Cares is a nonprofit organization that helps out San Joaquin County families get back on their feet. In the short time of the organization’s existence, it has helped out with food, haircuts, clothing drives, job applications, school supplies and even helped

reunite some families. “There was one man, who lived near the canals. We reached out to him and got to know him well. We found out that his family lived in Southern California,” Lamb explained. “We looked up his family and told them about him and his living conditions. They did not know about his status and took him down there. They have since shown us photos of him along with his children.” This past summer Stockton 209 Cares organized a school supplies drive for young students in need. Thanks to the overwhelming support of the community they helped several students with basic needs for the new school year. From back packs, to lunch boxes, to paper and pens, 209 Cares helped make the start of the new school year a little brighter for students and parents alike. With the holidays rapidly approaching, 209 Cares also plans to lend a hand to those in need of food

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and clothing this winter. “We are getting started collecting canned foods and other supplies for holiday dinners. Each year we donate complete meals to families in San Joaquin County. We deliver them to shelters, homes, churches and wherever else they need them,” said Lamb. Also this winter they will be helping out with toy drives to assist those in need this holiday season. Lamb said she is thankful for the blessings and turnaround in her life. She wanted to stress to everyone that if you see a homeless person, take the time to get to know them and treat them with respect. “These are people who come from many different backgrounds. At the end of the day, they are human beings, someone’s son, father, uncle, mother, daughter or whatever. They have feelings and value.” For more information on Stockton 209 Cares, contact Nancy Lamb direct at (209) 922-6789 or visit www.stockton209cares.org. ■

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intheknow

from knowledge By PAUL ROUPE

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n a white board, inside a spacious room under construction from all angles, someone had scribbled a message, which seemed more about motivation than keeping time: 6 Days left until Grand Opening. The number was switched out as the days neared closer to Aug. 4, when the Girl Scouts would open a STEM center (dedicated to Science, Technology, Engineering, and Mathematics) on Oakdale Road in Modesto. The first of its kind in the Central Valley and second in the state behind the Sacramento location, the center is a place where young minds can gain knowledge they otherwise wouldn’t be exposed to. According to a 2016 report released by the Department of Education titled STEM 2026: A Vision for Innovation in STEM education, 20 percent of U.S. jobs in the next five years will require “a high level of knowledge in any one STEM field.” But thinking about STEM doesn’t just mean thinking about engineers or scientists sporting white lab coats. Becoming grounded and trained in scientific thinking at an early age can expand a child’s future career possibilities. The Department’s report goes on to confirm this, saying that “data show that the set of core cognitive knowledge, skills, and abilities that are associated with a STEM education are in demand in nearly all job sectors and occupations.” And providing those opportunities is just what the new location in Modesto sets out to do. Julie O’Donnell, the senior director of Operations for the Girl Scouts Heart of Central California, is excited about this new venture. She points out that there will be additions that the Sacramento location doesn’t have, such as a virtual reality experience and an outdoor space to focus on agriculture. There are also plans to put in a lab for chemistry, but for now there is enough in place to get a good head start. Manager of STEM initiatives for the Girl Scouts Heart of Central California Beth Peters says that the VR system, 209MAGAZINE.COM

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Google Expedition, will be utilized primarily for immersive learning. It won’t be used to slay dragons or build villages (though, presumably at some point they could be used for that. After all, all work and no play…well…). For example, instead of looking at a computer model or a video of an archaeological site, you can witness it firsthand. Examine a DNA strand up close. Take a trip to the moon. Ride a rover on Mars. It all contributes to helping girls visualize themselves in a certain field, Peters says, noting that “women’s voices are vital” and also that it’s important for them “to come in and learn what skills they need and what path they need to take.” The center will also highlight what is called the “Maker Movement,” which, as O’Donnell says, is “all about getting girls in here and trying things and having a space where they feel comfortable.” As part of the Maker Movement, ordinary things are used to create and build, and along the back wall sits a row of toolboxes filled with wrenches and screwdrivers. Another addition is a spot to detach from cell phones and electronics, called “the livingroom.”  OC TOBER/NOVEMBER 2018

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intheknow

“What (the girls) wanted was a space to unplug, which I thought was fascinating because you think of girls always wanting to be on their cell phones. They really wanted a space to get off the grid,” says O’Donnell. Just outside “the livingroom” is something called the marble roll, where you try to move a marble from as high as you can as slow as you can to the bottom with the materials provided: tape, tubing, or whatever is nearby. It’s self-guided, and it’s up to you to shuffle things around in a trial and error process. Some other features include the “Fab Lab,” with a 3-D printer and laser printer for woodcuts, as well as a coding area where the focus is steered towards engineering and robotics. But perhaps one of the more important aspects of the new center is the local legends wall, which is designed to expose girls to women in STEMrelated professions.

Showcased on it is a brief profile, and next to them all of the tools needed for that specific job. If the woman highlighted is an entomologist, then you will see forceps, a butterfly net, and some specimen bags. O’Donnell says that the “girls want to be able to see themselves doing something, and the more we can show them in a STEM career,” the easier it is for them to get started in one. When the grand opening finally arrived, there was a definite sense of excitement and buoyancy in the air. The kids were having a great time exploring the center, pushing squigglebots they made, learning about science and realizing that there are others out there with similar interests. Cyprin Mason, a 17-year-old member of the Girl Scouts Task Force (which acts as sort of a guide for the younger girls), thinks it’s important for them to know about STEM. “The world we live in compels girls to train themselves, and even if they don’t go into a STEM-related field, at least they were exposed to it,” she says. Sixteen-year-old Samara Mejia, who aspires to go into the medical field in either orthotics or prosthetics, agrees, and she joined the Task Force so she could help. “I wanted more girls to go into STEM jobs,” she says, adding that “it gives them more confidence, creativity, and the feeling that anything is possible.” ■

The world we live in compels girls to train themselves, and even if they don’t go into a STEMrelated field, at least they were exposed to it. —Cyprin Mason, member of the Girl Scouts Task Force 209MAGAZINE.COM

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intheknow

By VIRGINIA STILL

PHOTOS BY VIRGINIA STILL/ 209 Magazine

hey made their way to Spring Creek Golf and Country Club with tote bags, chairs, blankets, and ice chests — all to celebrate 10 years of the Rhythm on the Range fundraiser in August. The ‘Black and White’ party began in the evening with the warm glow of the sun as guests selected an area on the green grass and set up camp. The annual celebration is a fund-

raiser to support the club’s “Team Creek” Junior Golf Program and a few local charities in Ripon. There were an estimated 2,000 members and guests that attended the celebration with the majority sporting the black and white attire. All tickets to the event were purchased by members of Spring Creek. The party is 21 and older and guests were allowed to bring in their 209MAGAZINE.COM

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own wine, champagne, and food. However, those that didn’t bring edible items had the option of a few food trucks. Rustic Oven had a brick oven on site offering up freshly made pizzas. Doc’s Pit Stop served up pulled pork and tri-tip sandwiches, and Cecil’s Taste offered a variety of items like fried chicken, red stuff fries, west side veggies, street tacos and burgers.

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A team of people make the event a success each year including Chairperson Patty Davis and the committee members, Karina Ilardi, Janelle Taylor, Jill Schemper, Kim Roland, Annette Schroen and Heidi Hawes, along with the staff at Spring Creek, guided by General Manager Steve Hupe. “Every year we try to ramp up what we’ve done in the previous year,” stated Davis. “With it being our 10th anniversary, we decided to reach out for talent outside of the Central Valley, throughout the United States. With help from my committee, we discovered and then decided to bring in Emerald City Band from Plano, Texas.” After originally narrowing the list down to three bands, Davis had the committee vote on which one would be selected and Emerald City Band came out as the winner. Along with the band that entertained the guests throughout the night, Shutterbug Photo Camper was on hand to help guests capture the moment. “Shutterbug Photo Camper was an addition that came to us three days before the event,” said Davis. “They offered to set up at no charge for the first time. This was such a fun added feature to the venue and we would definitely have them back.” A silent auction had a variety of items to bid on like a round of golf with carts, wine baskets, exercise equipment, concert tickets, beauty baskets, and much more. The event raised $50,000 for

charity which will go to their main program, the Spring Creek Junior Golf. According to Davis, the Junior Golf program is designed to grow the game of golf by finding fun and exciting ways to engage junior golfers. The program will fund beginners to Division 1 college recruits. The program includes junior camps, monthly junior development programs, college prep programs, and individual as well as group lessons. “We also fund an employee scholarship for those who are furthering their higher education while working at the Club,” added Davis. “I like to call it ‘Spring them Forward’. The rest of the funds are divided equally among four local charities which were recommended by the committee and presented to the Board for approval. This year’s recipient charities were: Love Ripon, Ripon Christian School, Ripon Community Fund and Ripon Community Athletic Fund.” Plans for next year have already begun and the date of Aug. 10, 2019 has been set for the celebration. “Everyone just seemed to settle in for an amazing night,” expressed 209MAGAZINE.COM

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Davis. “The weather was comfortable, and the atmosphere was really special. Everyone loved the band. Several people commented that they were the best band yet, and we’ve had some incredible groups over the past nine years, from all over. I’ve heard it said that this is one of the Valley’s premier outdoor music fundraisers, and it’s all on the beautiful grounds of Spring Creek Golf and Country Club.” For more information, call Spring Creek Golf at 209-599-3258. ■

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intheknow

CHP officer finds his niche with K9 partner By SABRA STAFFORD

he first time California Highway Patrol Officer Matt Fowles met his partner it left quite an impression. Literally. He bit him. Of course, that was exactly what K9 Pakito, a Belgian Malinois, was supposed to do. Fowles had traveled to the K9 facility to help with the decoy training and remembers quite clearly his first encounter with Pakito. “I was in the suit and taking bite after bite,” Fowles recounted. “I remember when Pakito came up for his turn because he was bigger and harder biting that any of the other dogs in the group.” The auspicious first meeting would not set the tone for the dog and his handler. Over the four years that they have been partnered together they have done remarkable work in making the

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Central Valley a safer place, most notably in the areas of drug trafficking. Pakito is trained to detect four drug odors — marijuana, cocaine, methamphetamine, and heroin. Together the duo has recorded approximately 25 narcotic seizures, which includes 228 pounds of cocaine, nine and a half liters of methamphetamine dissolved in solution, 272 pounds of crystal methamphetamine, 337 pounds of marijuana, and eight and a half pounds of heroin. “Drug searches are his bread and butter and he absolutely loves doing them,” Fowles said. “His tail gets to wagging and he’s really eager to get out there. For him, it’s all about pleasing me and he knows that if he does that he is going to get his favorite toy.” The favorite toy in question

is a Kong cone attached to a short rope that in the mind of Pakito is the end all be all of all existence, according to Fowles. Pakito’s other specialty is suspect apprehension, of which he has assisted in the arrest of 113 suspects. Becoming a K9 handler within the CHP is not as simple as expressing an interest in the position. Throughout the entire state organization there are only 54 officers who are selected to be handlers. It was Fowles’ ambition to be one of those select few, and he knew he was going to have to prove that he was worth it. “You have to show that you have the right work ethic and put in a lot of effort,” Fowles said. “They’re going to invest a $10,000 tool into your care, so they don’t want it to go to waste.” Fowles joined the CHP in 2006 and has been stationed out 209MAGAZINE.COM

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of the Modesto office. As a K9 handler his territory stretches far and wide along the highways running north and south and east and west. For K9 handlers the partnership does not end when the shift is over. Pakito is a part of Fowles’ family and when duty is done, he becomes an entirely different dog. “He’s basically the biggest lap dog you’ve ever seen,” Fowles said. “He plays in his pool and would play fetch all day if he could. He’s like a friendly, gigantic teddy bear at home.” For this partnership the term “man’s best friend” has never rang truer and is one that Fowles is very grateful to have. “I love everything about our partnership,” Fowles said. “I know that he’ll be out there and have my back without a second thought.” ■

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intheknow

Fall Fun in the 209 20 ideas to make the season memorable By SABRA STAFFORD

Local College Football Games F is for Football

Merced College home games 1 p.m. Oct. 13 MC v. Monterey 6 p.m. Oct. 27 MC v. Reedley 1 p.m. Nov. 10 MC v. Gavilan

Football and fall go hand in hand, whether it’s a family pick-up game after Thanksgiving, a tailgate party at an NFL games, or checking out the local high school talent on a Friday night. One option for enjoying this fall tradition that has the benefit of being budget-friendly, is to check out a college game and the 209 area happens to have three teams — the Modesto Junior College Pirates, the Merced College Blue Devils and the Delta College Mustangs.

Modesto Junior College home games 6 p.m. Oct. 20 MJC v. West Hills Coalinga 6 p.m. Nov. 3 MJC v. Sacramento City Delta College 1 p.m. Oct. 20 DC v. College of the Sequoias 1 p.m. Oct. 27 DC v. Sacramento City 1 p.m. Nov. 10 DC v. Modesto Junior College

Smells of the Season

Bring all the magnificent aromas of fall into your home with a scented soap or candle. At Seven Sisters Soap and Candle Co. in Columbia guests can not only shop a wide array of products, but can also watch the crafters as they make the pillar candles, goat milk soap, and bath bombs right in the store on a daily basis. The shop also has everything needed for guests to make their own soaps or candles at the shop. They offer candle dipping at their Courtyard, on the main street of Old Town Columbia, where guests may dip a base candle into colored wax and make their own creations. For more information on the shop visit sevensisterssoapandcandle.com.

Chili Cook-off

When the air starts to chill there’s nothing better to toast up your insides than a warm bowl of chili, and if that chili can bring you home a blue-ribbon prize than all the better. Woodbridge Winery in Acampo will be hosting their 16th annual Woodbridge Chili Cook-off from 9 a.m. to 3 p.m. Oct. 13. This event will be sanctioned by the Chili Appreciation Society International and the winning cook plus the top three Californiaresident cooks will automatically qualify to compete in the legendary Terlingua International Chili Championship in November 2019. There are also Best Salsa and Best Guacamole categories and a special People’s Choice award where the public gets to vote for their favorite chili. For more information visit www.woodbridgewines.com.

Decorate for the Season

There are so many great options when it comes to adding fall décor into the home that the real challenge is knowing when to stop. Outside of pumpkins, acorns, leaf garlands and wreaths, some other less-used ideas for fall decorating include reclaimed wood, quilts, antlers and plaid. 209MAGAZINE.COM

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All Aboard

U-Pick Farms

Perhaps the only thing better than traveling by train through the picturesque foothills is to add a spooky twist to it. California State Parks, Railtown 1897 State Historic Park and the California State Railroad Museum Foundation offer family-friendly “Harvest Haunt Express” train rides on all four weekends in October. With the train whimsically decorated for Halloween and staffed by a “skeleton crew,” the popular train rides take place aboard an excursion train that departs at 10:30 a.m., noon, 1:30 p.m. and 3 p.m. On Saturdays, the excursion train will be pulled by Sierra No. 3 and on Sundays by a vintage diesel locomotive. Train ride guests are encouraged to get in the spirit and dress up according to these fun weekly themes: Critters & Creatures (October 6-7), Superheroes & Villains (October 13-14), Pirates & Princesses (October 20-21) and Witches & Wizards (October 27-28). Tickets for “Harvest Haunt Express” train rides (which include park admission) are $15 adults, $10 youths ages 6 to 17 and ages 5 and under ride free.

One of the quintessential fall activities is apple picking, but let’s be honest, that might work for places in cooler climates, but here in the 209 region the apple harvest usually is complete at the end of September, possibly stretching into early October. But that doesn’t mean 209 residents have to miss out on this fall tradition, we just have to pick a different fruit. Pomegranates are glistening red on the trees in October and November and there are a few locations in the 209 region where guests can pick their own, like Arya Farm Produce. This farm in Tracy gives guests an opportunity to grab a bucket and fill them with the fresh fruits, which are best when eaten soon after harvesting because they stop ripening once they are picked.

Mountain Drive

A wonderful day can be found on some of the mountain backroads in Amador, Mariposa and Tuolumne counties. This time of year allows for some splendid views of fall’s array of beauty and colors. A particular pleasant drive is on Apple Hill Drive in Sonora. This winding road delves you right into a forest full of fall foliage, complete with a covered bridge and some wandering wild turkeys. As an added bonus the road will lead you to Indigeny Reserve Cider, where you can enjoy tours, hikes, and crisp locally made hard apple cider.

Visit a Nursery

If you don’t have the time or inclination for a mountain drive, then visiting a local nursery is one way to inject some fall color into your life, and maybe you’ll find some inspiration for your own fall landscape. Some spectacular fall flowers include chrysanthemum, pansy, purple fountain grass, aster, and viola.

Get Lost in a Corn Maze

Raise a Glass

Somehow between summer and fall corn stalks go from harbingers of a savory side dish to something slightly more foreboding. That feeling is amplified all the more when you’re standing in a corn maze and are unsure of which path will lead you out. But let’s admit that it’s also pretty fun and definitely a favorite fall activity. Dell’Osso Family Farms in Lathrop is home to the world’s largest corn maze, so there are plenty of ways to get lost and found here. They also have hay rides, pumpkins, games, zip lines, and pony rides. The farm is located at 501 S. Manthey Road in Lathrop. 

If it’s fall, then there surely must be an Oktoberfest to celebrate. The history of Oktoberfest dates back to 1810 and was held in celebration of the marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. Now days, it’s mostly a reason to try different beers and maybe a bratwurst or two. In the 209 celebrants can mark the occasion at the Lodi Oktoberfest on Oct. 27. Hosted by the Lodi Tokay Rotary, the festivities include American and German beers, and German dishes like chicken schnitzel, bratwurst, pickled red cabbage, sauerkraut, cheese buttons and hot German potato salad. There will be Oktoberfest-themed games and music from the Gruber Family Band. The event is from 4:30 p.m. to 10 p.m. at the Lodi American Legion. For more information and for tickets visit http://www.lodioktoberfest.com. 209MAGAZINE.COM

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intheknow Packing for your cabin getaway Cabin Living

The air is crisp and the leaves are turning, which means it is a fantastic time to idle away a few days and nights in a cozy cabin. Whether it’s for one night or a couple of days, they are plenty of cabin rental options in the 209 region that can facilitate a rustic retreat, leaving you able to curl up in a comfy sweater with your favorite book or magazine.

Going away to a cabin is like packing for a long weekend, if that packing happened to include one-third of your house. Most cabin rentals include the basics like linens and cooking essentials, but there are a few items you should remember to pack to make sure your rustic retreat still has some creature comforts. • Coffee filters and coffee • Movies (check beforehand if the cabin has some type of movie player) • Corkscrew and bottle opener • Board games, cards, and jigsaw puzzles • Binoculars • Flashlights • Matches or a lighter • Marshmallow roasters

Giddy Up

Take a Hike

Exploring the 209 backcountry on horseback is a fantastic fall adventure to undertake. Sitting atop a steady stead at a slow saunter gives a stunning view of the changing season. The 209 area has several companies that offer guided horseback tours and while some close down at the end of summer, others, like Kennedy Meadows will continue into the fall as long as the weather permits.

The temperature drop that harkens fall’s arrival means it’s an ideal time to take to one of the numerous hiking trails that can be found in the 209 region. One option for a hike that is sure to include impressive views and signs of wildlife is at the San Luis National Wildlife Refuge. In October the Aleutian cackling geese arrive and the Tule elk are still around. November will see the arrival of more than 15,000 sand cranes. The refuge is located at 7376 S. Wolfsen Road in Los Banos.

Pick Up a Paintbrush

Unlock your inner creative side with an art class over the fall season. Not only will the class allow for untapped creativity, but also helps with stress levels and will make for a memorable experience that comes with a memento of your own design. Some options for classes include the community enrichment classes at community colleges, paint nights, classes at art galleries, and the art class at Yosemite Conservatory, where the lush landscape should give plenty of inspiration for any budding artist.

Backyard Bonfire

Sitting by a warm fire on a crisp autumn night is a superb seasonal experience made all the better if it’s shared with friends and family. Put out a few blankets, pillows, mugs of hot cocoa, warm apple cider, or mulled wine and all the fixings for s’mores for a fun fall night.

S’mores buffet bar

Fall Festival

• Graham crackers • Chocolate bars • Marshmallows • Nutella • Kit Kat bars • Reese’s Peanut Butter Cups • Ginger Snaps

Celebrate the bounty of the harvest season with a bounty of fun at a fall festival in the 209 area. There is a plethora of options in October, including the Bloomingcamp Ranch Harvest Festival in Oakdale. The two-day festival on Oct. 13 and 14 will feature live music, kids activities, food and an array of arts and crafts. The Ranch is located at 10528 Highway 120.

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arts&culture

It’s A

World

ne item to check off your fall wardrobe must have list is checks. Whether it’s houndstooth, tattersall, gingham, or glen plaid, it is the print of the season. Mix up your fall wardrobe with accessories highlighting the tartan trend. ■

Cremieux Plaid Double Band Fedora $35 available at Dillard’s

Steve Madden ChainSwag Plaid Fanny Pack $52 available at Macy’s

Anne Klein Yolden Pump in black and white gingham $50 available at DSW

Kangol Flex Fit Baseball Cap $39 available at JCPenny

Trapezoid Midi Satchel Handbag $30 available at Target

Plaid oblong scarf $18 available at Maurices

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The guys released “Let It Snow,” in October of 2017 that features an original song “Season of Love,” along with Christmas classics like “The First Noel,” “Mary, Did You Know?,” and “Have Yourself a Merry Little Christmas.” The guys released “Let It Snow,” in October of 2017 that features an original song “Season of Love,” along with Christmas classics like “The First Noel,” “Mary, Did You Know?,” and “Have Yourself a Merry Little Christmas.” This is their second Christmas album in 18 years and features the quartet’s signature R&B vibe. To celebrate the album the group will begin the Christmas tour in November and it will wrap a few days before Christmas. “I feel like with our music and with the entertainment value that we put into our tour and pride ourselves on, I think we made new fans on that last tour,” added Drew about their 2017 Christmas tour. Although they all have their own individual careers and various projects, the foursome has managed to strengthen their friendships, appreciate each other and continue to have fun through the years. “We are very fortunate while we did take time off, I think that time actually gave us more of an appreciation for each other as musicians and artists and as friends,” expressed Drew. “So when we did come back together I think there was even a higher level of respect and appreciation than when we were together in the late ‘90s and early 2000s. For the most part we are getting along better than ever

and having more fun than we have ever had.” Drew not only won season two of Dancing with the Stars but has spent some time on Broadway as well as had a few hosting jobs, all of which has helped him be more comfortable and confident as a performer. Nick competed on Season 25 of Dancing with the Stars, has starred in TV shows, hosted television shows, and has released a couple solo records. Timmons has spent his time writing songs and producing while Jeffre has gotten involved in politics. “I think for us the thing that has allowed us the flexibility of sticking around and the opportunity to still make music is that we pride ourselves in always putting out a great product,” stated Drew. “Our harmonies are always going to be 209MAGAZINE.COM

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right there in the forefront and I feel like we can do something pretty special and unique with our blend and our sounds.” Remembering Christmas time with his family growing up, which included midnight mass, good food and hanging out, Drew shared that it was always a special time of year. “I think that is a big part of why we are so drawn to making Christmas albums, because we go back and think about the music we listened to growing up and the music that was on in our household,” he said. “It kind of transports you back to that time which is what we hope our music does for people and for families and generations to come.” 98 Degrees will get the 209 in the Christmas spirit when their tour stops in Modesto at the Gallo. “It is more of a theatrical experience where we try to take the audience on a journey as opposed to just playing song after song after song,” explained Drew about what concertgoers can expect at the show. “We try and incorporate a lot of different styles musically. We are super excited to get back there (Modesto) to bring the 2018 98 Degrees Christmas tour to them and hopefully they all come out and we are able to celebrate the holidays together.” ■

OC TOBER/NOVEMBER 2018

9/27/2018 10:29:49 AM

flavors

Grab a seat at By VIRGINIA STILL

209MAGAZINE.COM

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9/27/2018 10:30:57 AM

It is difficult to find establishments that want to lead with passion; that is where I have become fortunate and have been a part of establishments that have allowed me to utilize my creative uniqueness. Now I have my own place and I am blessed to be here. — Executive Chef John Gardner

our years ago, Executive Chef John Gardner and his business partners, Frank and Annette Lemos, took over the location at 2600 Geer Road in Turlock and after months of remodeling, they opened Table 26 in March 2015. The menu is consistently changing and revolves around the seasons, local ingredients and creativity. “It is difficult to find establishments that want to lead with passion; that is where I have become fortunate and have been a part of establishments that have allowed me to utilize my creative uniqueness,” said Gardner. “Now I have my own place and I am blessed to be here.” The remodel began from the ground up, removing carpeting and laying down concrete as well as adding a banquet room with a wall of deconstructed wine boxes and new décor. They also turned the former freezer space into two walk-ins that contain produce, dairy, meat and other products. Paying homage to a restaurant in Modesto that he loved so much back in the day, Chef Gardner prides himself in serving up a phenomenal steak. One thing that sets the steaks at Table 26 apart are that they come from Omaha, Nebraska and are cooked over an Oakwood fire grill. They offer a few different size rib eyes for the meat eaters like the 20-ounce certified Angus Beef Chef Rib-Eye topped with thyme roasted mushrooms, the 12-ounce Ancho Chili Rubbed Rib-Eye, and the 12-ounce grilled Rib-Eye topped with roasted garlic butter served with a baked potato and sautéed seasonal vegetables. The Chef ’s rib-eye changes every season depending on what is available. “I grew up going to that restaurant and it is no longer there,” added Gardner. “Their steaks were always amazing because of the smoke they use and actual wood and not gas. This gives it flavor and other characteristics. I think that plays true for what we do. There is always the ability to put out a product but how do you do that properly and make it a

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little bit better.” Although the grilled rib-eye is a number one seller at the restaurant, another staple is the Jack Daniels steak which is a 10 oz. certified Angus beef blade filet that is bbq basted and served over cheddar mashed potatoes topped with crispy onions and mushroom and bacon braised green beans. The Oak Grilled New York on the menu is another top seller served with truffle mashed potatoes, arugula salad with a balsamic glaze and Pt. Reyes mushroom ragu. “We are cooking down these beautiful mushrooms and tossing them with Pt. Reyes blue cheese at the last second, it is just warm and delicious,” Chef Gardner passionately explained. “It is just rich and clean with that blue cheese. Then we hit it with a couple olive oil roasted tomatoes that cut the richness and acid. They are meshing with each other and it is just like going back and forth so it all goes well together and then that truffle brings out that richness as well.” 

IF YOU GO GETTING THERE: Table 26 2600 Geer Rd, Turlock, CA 95382 CONTACT: (209) 668-2300 HOURS: Sunday – 10 am to 9 pm Monday, Wednesday, Thursday, 11 am to 9 pm Friday – Saturday, 11 am to 11 pm Tuesday CLOSED

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flavors

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PHOTOS BY VIRGINIA STILL/ 209 Magazine

The ability to make it better is important to Gardner, even if it means grinding peppercorns for fresh ground pepper instead of buying ground pepper. They also use Fiscalini cheese for their cheddar mashed potatoes and other recipes. Wine is purchased from local wineries including Lodi, Fresno, Napa, and Amador to continue the true support of local business. The Cioppino is a guest favorite and is a bowl filled with goodness including clams, mussels, crab legs, cod, salmon, tuna, and calamari that emphasizes the local area, using olive oil from Lodi, tomatoes from Modesto, Ratto Brothers basil and parsley as well as Gilroy garlic. A constant throughout the year and something very special that you can find at Table 26 is their selection of cheeks. Whether it is halibut cheeks, pork cheeks, or beef cheeks guests will be able to find a cheek on the menu. Originally, when they were talking about putting cheeks on the menu, the owners weren’t sure that it would work. However, three years later the cheeks are coveted and are a crowd pleaser. This fall, beef cheeks will be on the menu served with horseradish mashed potatoes and crockpot sauce. “The beef cheeks are constantly used so it’s this muscle that has this rich flavor,” added Gardner. “Because the more the muscle is used the more flavor it has. We go ahead and we break that down with that local wine and we braise it for about four or five hours and honestly the only way that I can describe it is, hey, it is beef cheeks.” Another fall menu must-have is the roasted butternut squash risotto made with local squash that is grown minutes away from the restaurant. With an Executive Chef that started culinary school at age 17 and grew up canning with his grandfather making batches of pickles, olives, and jams, his love for food can be savored in his unique dishes and the passion for food can be seen on his face. All three owners are from the local area and wanted to create a restaurant where people felt comfortable; like being invited to their dinner table at home. They serve up lunch and dinner and a Sunday brunch with bottomless Mimosas and Bloody Mary’s. Table 26 has a full bar and is open six days a week; closed on Tuesdays. “In the kitchen we make sure that we are putting as much thought and effort as we can,” stated Gardner. “It is expensive but, in our opinion, it is the best way to go. I think that is where we found our success. This restaurant has progressed and we have meshed very well together and we have created a great concept; one that you can see. We are just wanting you to join us at our table.” ■ OC TOBER/NOVEMBER 2018

9/27/2018 10:31:41 AM

NEW 3X LARGER

SHOWROOM! Most live display kitchens in the valley • Take a taste drive before you buy • Everything you need for a superior remodel

Appliances • Plumbing • Counters • Cabinets 2424 McHenry Ave., Modesto

(209) 238-3000

www.DirectAppliance.com

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9/27/2018 8:52:28 AM

flavors

By VIRGINIA STILL

PHOTOS BY VIRGINIA STILL/ 209 Magazine

hen you walk into Divine Swine neighborhood grill and bar there is a relaxed yet fun atmosphere that awaits you. Owners Robert Wilson, Scott Maynard and Robert “Bert” Chapman have spent many years in the restaurant industry and collaborated to open their own place in May 2015. “I think of us more as a fun little place with an eclectic menu where everybody can feel comfortable and have a good time,” said Wilson. “It is all about the food quality and the service.” The full bar offers guests 13 beers on tap and a specialty draft cocktail called the Divine Southside as well as an exquisite whiskey menu. The Divine Southside has been a favorite with patrons and a top seller at the bar for the past 12 months. The bartender pulls the Do Good Gin handle, pours it on ice with a cherry and lemon wedge to top it off. The cocktail is made in five gallon batches and the keg is then hooked up to the draft system to serve up the same cocktail every time. The cocktail has Do Good Gin, a mint infused simple syrup, fresh lime juice, and soda water. “It is made with locally sourced Do Good Gin,” added Wilson. “We do love local. Consistency is the key to never letting your 209MAGAZINE.COM

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guests down. So our whole thing here is consistency, consistency, consistency.” For October and November with the fall weather one may be looking for something a little less chilled and a bit smoky with some warmth and spice like a whiskey from their hand selected whiskey menu. The whiskey offerings at Divine Swine are vast with rare, and hard to find American whiskeys, bourbons, ryes, single malts, and a few imports. Every whiskey that is offered has been sampled by the owners who are very passionate about whiskey so they must be exceptional, extremely rare or they may just be partial to it. All bartenders at Divine Swine must take a whiskey course that breaks down each bottle that they carry where they learn things like the different types, the grain percentage, what a blend is and what makes a sour mash. They have a Pendleton Directors Reserve blended Canadian whiskey that is aged for 20 years sitting in a leather holder that was made by a fifth generation saddle maker specifically for Pendleton. Maynard’s experience with whiskey began with Michter’s American Whiskey that was founded in Pennsylvania in 1753 and eventually shut down but then reopened in 1990 in Kentucky. On the shelf

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guests can find Michter’s small batch bourbon, single barrel straight rye, small batch sour mash, American whiskey, and single barrel Kentucky straight bourbon. They offer a Texas Cowboy Bourbon by Garrison Brothers that is 137 proof that goes down smooth but should be sipped and maybe served with a bite to eat like the smoked ribs that are lightly tossed in sauce, the Chimi fries, or the pork rind nachos. Guests may delight in not only the caramel flavors of the Jefferson’s Ocean aged at sea bourbon but also the fascinating story that comes with it. This bourbon is a Kentucky whiskey that is barreled and loaded onto a ship where it will sustain the elements including a fluctuation in temperatures, the sea air, and the rocking of the ship. Hundreds of barrels sail around the world and each voyage usually crosses the equator four times before returning home. When bottled the voyage number that it was on will be listed on the bottle. The smooth taste and lovely flavors is an adventure for the taste buds. “We also have one of the best whiskey selections in the Central Valley,” stated Wilson. “The quality and craftsmanship of our cocktails and food is just a little bit more than you would expect from your typical neighborhood bar joint.” There are some pricey selections on the menu like the Sazerac which is an 18-year-old straight 90 proof rye for $45 or the Whistle Pig which is a 12-year rye that is 86 proof for $25. The whiskey menu not only has an immense selection but the knowledge and passion that they have about the whiskey they offer their patrons is priceless especially if you enjoy indulging your palate in such a delightful spirit. ■ 209MAGAZINE.COM

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IF YOU GO

GETTING THERE: DIVINE SWINE 825 W. Roseburg Ave. Modesto, CA 95350 CONTACT: (209) 222-6496 Divineswineagrillandbar.com HOURS: Monday – Saturday 11 am to 10 pm Sunday 11 am to 8 pm

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flavors

he Grand Cru general manager Devin Hill put together two wine pairings perfect for a night out on the town. The Grand Cru is located at 130 W. Main St., in downtown Turlock. The wine and cocktail bar offers small plates, charcuterie boards and entrees. The Grand Cru is open from 1 p.m. to midnight on Wednesdays and Saturdays and 4 p.m. to 1:30 a.m. on Thursdays and Fridays. It is closed Sunday through Tuesday. For more information, visit www.facebook.com/ TheGrandCruTurlock. ■ Frank Family Vineyards’ Napa Valley Cabernet Sauvignon is paired with cured salami braised in bay leaves, garlic and cayenne pepper and finished in a red wine reduction. This wine has rich aromas of crème de cassis, fresh espresso, vanilla bean and ripe blackberry. Toasty, spicy notes of cedar come through as well.

Frank Family Vineyards’ Napa Valley Zinfandel is paired with cayenne-rubbed pork short ribs braised in house-made barbecue sauce and finished with fresh mint and cilantro. The wine has aromas of black pepper, savory spices and ripe red fruits. 209MAGAZINE.COM

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OC TOBER/NOVEMBER 2018

9/27/2018 9:57:54 AM

By KRISTINA HACKER

he “farm to table” movement has swept the country over the past several years with more consumers paying attention to where their food is grown and opting for locally-sourced products when available. Here in the 209, farm to table is a way of life. More than half of the country’s vegetables, fruits and nuts are grown in California and the Central Valley is the state’s agricultural hub, producing over 360 products. The 209 Magazine editorial team — along with the help of The Boathouse at River Islands Executive Chef Justin Hacker — put together a dinner menu using locallyproduced ingredients. We hope that this menu will inspire your next dinner party or family get together. ■

Bon appétit !

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9/27/2018 9:59:33 AM

feature

Serving 8-12 1 2 oz 4 oz 4 oz 4 oz 4 oz 2 oz 12-16

Central Coast Creamery’s Dream Weaver Goat Milk Brie Wheel, Full Size Athena’s Gift Leccino Extra Virgin Olive Oil Fresh Fennel bulb, thin slice Seeds from Arya Farms Pomegranate Inzana Ranch Pistachios E&J VS Brandy Golden Comb Honey Crostinis Pieces

Preheat oven 350 degrees. Cut brie in half, flat side across the middle. Place brie in parchment on a sheet tray. Bake for 10-12 mins until gooey. While baking sauté in olive oil, fennel, pomegranate seed and pistachios until fennel is translucent. Splash brandy in pan, (caution: will flame up). Once flame is out, pour mix over brie and top with honey. Place all on large serving tray for service.

Baked Brie with Pistachios & Pomegranate Seeds Crostinis 1 Large Baguette from Crust & Crumb Bakery 3 oz Athena’s Gift Leccino Extra Virgin Olive Oil Pinch Kosher Salt Preheat oven 350 degrees. Thinly cut on a bias the baguette. Place on a sheet tray, flat. Lightly brush olive oil over top of baguette. Sprinkle kosher salt over baguette. Place in preheated oven for 10 mins. Remove from oven and let set to room temp.

PHOTOS BY VIRGINIA STILL/ 209 Magazine

209 Cheese Board Fiscalini Scamorza Smoked Mozarella Stuyt Dairy Mild 2-4 Months Gouda Cheese Nicolau Farms Black Truffle Casiago Nicolau Farms Goat Feta Stewart and Jasper Orchards Dried Apricot Seeds from Arya Farms Pomegranate Raisins from the Merced Fruit Barn Crostinis

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Corn Chowder Serving 10-12 1 Large Yellow Onion, diced 1 cup Celery, diced 1 lb Chopped Bacon, raw 6 oz Athena’s Gift Leccino Extra Virgin Olive Oil 1 tbs Ground Black Pepper 1 tbs Dried Oregano 1 tbs Dried Thyme 1 tbs Kosher salt 1 tbs Fresh Garlic from Pioneer Farming 2 cups McMannis Family Vineyards Chardonnay 1 cup Flour ½ gallon Vegetable broth ½ gallon Heavy cream 10 Red Potatoes, diced 2 lbs Corn, off the cob 1 splash Worcestershire 1 splash Hot sauce 1 bunch Fresh Parsley

In a large pot, heat the olive oil and render bacon. Add diced onion and celery, until translucent. Add in all spices. Heat for 1 minute, constantly stirring. Add in wine and bring to a boil. Once at a boil, add in flour. Continue stirring until all flour is absorbed. Cook for 4 minutes. Add in vegetable broth, constantly stirring and until soup is thickened. Add in potatoes while stirring. Add heavy cream. Cook for 20 minutes or until potatoes are tender on low to medium heat, stirring every few minutes. Once potatoes are tender, add in corn, Worcestershire and hot sauce. Stir until desired temperature. Serve hot, garnish with parsley.

Blood Orange Salad Serving 8-10 1 Bag Spring Mix, Organic 8 oz Candied Walnuts 8 oz Nicolau Farms Goat Feta, Crumbled 8 oz Roasted seeds of a Kakai Pumpkin from RAM Farms 8 oz Blood Orange Vinaigrette In a large mixing bowl toss spring mix with vinaigrette. Top with remaining ingredients. Serve chilled or immediately. Blood Orange Vinaigrette Yields 4 Cups 1 Cup Blood Orange Juice ½ Tsp Salt ½ Tsp Ground Black Pepper ¼ Cup Fresh Shallots 1 Clove Garlic from Pioneer Farming 3 Cups Athena’s Gift Leccino Extra Virgin Olive Oil In a blender combine all ingredients except for the olive oil. Once all ingredients are mix while on low slowly pour olive oil in to emulsify. Then once all is mixed turn off the blender and chill overnight for best results. 209MAGAZINE.COM

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Roasted Pumpkin Seeds 1½ cups Raw, whole seeds of a Kakai Pumpkin from RAM Farms 1 tsp Athena’s Gift Leccino Extra Virgin Olive Oil 1 pinch Salt Preheat oven to 300 degrees. Toss seeds in a bowl with the olive oil and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Candied Walnuts 8 oz Riverdance Farms Walnuts ¼ Cup Brown Sugar ¼ Cup Water 1 Tbsp Vanilla Extract ¼ Cup Brown Sugar, for tossing Preheat oven 350 degrees. In a sauce pot boil the first brown sugar, water and vanilla together. Toss nuts in boiled mixture. Soak for 5 mins then drain. Immediately after draining toss in remaining brown sugar, making sure the nuts are evenly coated. Place nuts on sheet tray and bake for 10 mins. Once done let cool on sheet tray. Break off nuts on sheet tray. 53

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feature

Herb Crusted Roast Beef Serving 6-8 3-4 lbs 1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 tbsp 3 tbsp 5 Cloves 8 Sprigs

Orvis Beef Rib Eye Roast Kosher Salt Coarse Ground Black Pepper Dry Thyme Dry Oregano Granulated Onion Athena’s Gift Leccino Extra Virgin Olive Oil Fresh Garlic Fresh Rosemary

Preheat oven to 350 degrees. Place roast on a sheet tray, slice five small holes in to of meat. Then shove fresh garlic into each hole. Combine all dry herbs with olive oil mixing well. Then rub meat with mixture. Let meat rest at room temp for one hour. Place in preheated oven for one hour checking temp every 15 mins after until internal temperature comes to 115 degrees. Bring out of oven and let rest before serving. Garnish with fresh rosemary. *Serve with McMannis Family Vineyards’ Cabernet Sauvignon

All of the fresh vegetables used in these recipes came from farmers markets in the 209. Here is a list of farmers markets open through the month of October: Merced Certified Farmers’ Market 16th and Canal streets Merced 8 a.m. to noon Saturdays year-round Turlock Certified Farmers Market Stanislaus County Fairgrounds, N. Soderquist (entrance near W. Canal Dr.) 8 a.m. to 1 p.m. Saturdays through Oct. 13

Modesto Certified Farmers’ Market 16th Street between H and I streets, Modesto 8 a.m. to 1 p.m. Thursdays and Saturdays through Nov. 17 Sonora Certified Farmers’ Market Theall and Stewart streets, Sonora Hours: 7:30 a.m. to 11:30 a.m. Saturdays through Oct. 20

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San Joaquin Farmers Market Tracy 10th Street between B St. and Central Ave., Tracy 8 a.m. to 1 p.m. Saturdays through Nov. 17 Stockton 4994 Claremont Ave., Stockton 8 a.m. to 1 p.m. Sundays year-round

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Roasted Sweet Potatoes Serving 6-8 5 2 tbsp 2 tbsp 2-4 tbsp 1 bunch

Large Livingston Sweet Potatoes, peeled and cubed Kosher Salt Course Ground Black Pepper Athena’s Gift Leccino Extra Virgin Olive Oil Fresh Italian Parsley, chopped

Preheat oven 350 degrees. Peel all potatoes making sure to submerge in warm water so they don’t turn brown. Cut into one-inch cubes. Repeat the warm water once cubed. Drain potatoes of water. Place in bowl. Toss with salt, pepper and olive oil. Place on a sheet tray and bake for 1 hour or until lightly browned in color. Place in serving dish and garnish with Italian parsley. Serve immediately. Serving 6-8

Sautéed Green Beans with Almonds and Pomegranates

1 splash 4 lbs 1 pinch 1 pinch 6 oz 6 oz 1 splash

Athena’s Gift Leccino Extra Virgin Olive Oil Fresh Green Beans Kosher Salt Course Ground Black Pepper Stewart & Jasper Sliced Almonds Seeds from Arya Farms Pomegranates McMannis Family Vineyards Chardonnay

Start with a pot of boiling water to blanch green beans. Place green beans in boiling water then bring back to a boil. Remove green beans once they come to a boil. Immediately cool with running water and ice. Heat a sauté pan with olive oil. Place green beans in hot pan and sauté. Hit with salt and pepper, heating for about another minute. Splash in white wine (caution: may flame up). Place green beans in serving dish, then top with sliced almonds and pomegranate seeds. Serve Immediately. The table setting was created by Lynn Marie Designs. They put together a fall-inspired table setting with warm tones of blue, burnt orange and white. Paired with a farmhouse table and rustic chairs, the setting made for a perfect space to gather around for a farm to table dinner. The mini white pumpkins on each setting was a nod to the autumn season. Lynn Marie Designs specializes in preparing homes for resale, interior design and staging. They are available by appointment at (209) 410-1237.

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feature

Homemade Pumpkin Ice Cream Special thanks

Serving 10-12 1 cup 3 cups 1 cup 3 tbsp 8 12 - 24 4 oz

to The Boathouse at River Islands for help creating this farm to table menu and allowing the 209 Magazine crew to photograph the meal on their picturesque patio. The Boathouse at River Islands is located at 980 Lakeside Dr., Lathrop.

Heavy Cream Pumpkin Spice Nutcher Milk Sugar Vanilla Extract Gemperle Farms Egg Yolks Resendiz Farmsâ&#x20AC;&#x2122; Famous Pie Squares Golden Comb Honey

In a medium size pot mix heavy cream and milk, bring to a slight boil the remove from heat, stirring frequently. While milk mix is heating combine sugar and egg yolks in a mixing bowl. Mix eggs and sugar until the mix turns a light yellow. Add in vanilla extract to milk mix. Slowly add warm milk mix to whipped egg mix. Be sure to slowly mix together (temper) so the eggs donâ&#x20AC;&#x2122;t become scrambled. Cool for 4-6 hours. In an electric ice cream churner pour mixture into bin. Mix till machine stops and ice cream is done. Remove from bin and place in a container to freeze. Serve with pie squares. Finish with a drizzle of honey. 209MAGAZINE.COM

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For more information, call 209-932-9986 or visit riverislandsboathouse.com.

OC TOBER/NOVEMBER 2018

9/27/2018 10:07:09 AM

Open Daily

SEP 29th - OCT 31st

(10:00AM - LAST ENTRY IN GATE 8:00PM) Right Off the I-5: Manthey/ Mossdale Exit, Lathrop

CORN “ONE OF THE BEST TCH & MAZE, PUMPKIN PA IONS INAT HALLOWEEN DEST O IN THE NATI N ”! TRAVEL CHANNEL

Attractions Included: • • • • • • • • • • • • • •

22nd ANNUAL

• • • • • • •

3 Corn Mazes w/viewing platforms 5,000 sq. ft. Haunted Castle- more chills & thrills than ever before Tire Pyramid, Hay Ride, Tram Ride, and Scarecrow Ride Take the Challenge of Walk the Plank or High Flying Adventure on the *Zip Lines! All Aboard the Dell’Osso Express Train- a favorite attraction for all! NEW Cider Hill with elevated view surrounded by water serving Hard Cider, Beer and Wine Music/Entertainment Stage is centrally located and rockin’ all week Children’s Live Interactive Show with Pirate theme this year The NEW Giant Swing & Rat Rollers will have you Rockin’, Walkin’ & Rollin’ The NEW Goat Walk is located by our Animal Pens and Horse Corals Kiddie Land has a sand lot, spring riders, hay bale pyramid, jungle gym & bounce houses! Giant Slide, Ball Toss Arena, Jumping Pillows and NEW Tire Swings Mystery Tour Ride- What is it? Can’t say it’s a Mystery! Country Store Bakery with fresh baked items: cookies, pies, kettle corn, fudge and fresh donuts! Pedal Car Speedway -Tricycles for the little ones & race cars for big kids too! *The World Famous Pumpkin Blaster that shoots mini pumpkins at 1OOmph The Pumpkin Patch has Fall Harvest decor, gourds, Indian corn, corn stalks and more. *Gem Mining in Old Western Town and saddle up for *Pony Rides NEW Vendor Area includes jams, jellies, nuts & T-Shirts from farm & outside vendors too! Grass & Lake Area has NEW Corn Cribs & NEW Duck Races and Lawn Games Parking is ALWAYS FREE at Dell’Osso Family Farm

FREE PARKING

GENERAL ADMISSION PRICES • Early Bird (10am-2pm) Monday-Friday $11.95 per person (No advance purchases) • Monday-Thursday $14.95 (after 2pm) • Friday after 2pm & All day Sat -Sun $18.95 • Children 2 yrs and Under Free • Season Pass (valid 9/29 -10/31) $49.95 per person ($44.95 Lathrop Residents with ID). • Season Pass includes all General Admission attractions. Does not include ticketed items.

GENERAL ADMISSION WRISTBAND INCLUDES

Corn Maze, Haunted Castle, Dell’Osso Express Train, Hay Ride, Mystery Tour, Scarecrow Ride, Goat Walk, Duck Races, Tire Pyramid, Dell’Osso Speedway, Animal Zoo, Ball Shoot Arena, Tire Play Area, Lawn Games, Walk the Plank, Super Slide, Kiddie Play Land, Kiddie Ferris Wheel, Spinning Pumpkins, Pillow Jumping, Children’s Interactive Pirate Show, Pig Races & Entertainment. *Zip Lines and Walk the Plank Open 1pm Weekdays All Day Weekends Food, Merchandise, pumpkins and seasonal gifts are available for purchase. Must pay General Admission to visit the Country Store or Pumpkin Patch. No On-Line ticket sales or advance purchases. All tickets are sold on site only.

*NOT included with General Admission* Tickets available at specific attraction

PUMPKINMAZE.COM

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• Gem Mining $6.00 • Pumpkin Blasters $6.00 • Zip Lines $8.00/$12.00 • Pony Rides $7.00 • Pumpkin Painting $5.00

9/27/2018 8:52:31 AM

feature

By MARG JACKSON

209MAGAZINE.COM

58-60 FEATURE - Orvis Cattle.indd 58

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9/27/2018 10:32:48 AM

“We enjoy the legacy that we are working to continue.” — Susan Harper

Roughly, a half beef will equate to about 200 pounds of meat; the quarter beef about 100 pounds. Many are repeat customers and the beef can be ordered up to a year in advance. Operating the ranch along Highway 4 in Farmington, Harper said this has always been a family business, going back generations. “The historic Snow Ranch was formed by William Snow and Lydia Jane Board in 1873, and was run as a sheep ranch until the early 1900s. Local veterinarian C.B. Orvis married Ada Snow and introduced the first registered California Hereford herd in 1918,” Harper explained. “C.B. and Ada’s oldest son William Snow Orvis married Grace Harper. Grace and Bill took over operation of the ranch, and had

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four children. At this point the name changed to W.S. Orvis and Sons. Bruce Orvis and Jim Orvis ran the ranch together until the mid-1970s.” In the mid-70s, the ranch was divided, and was run as Orvis Cattle Company, and Jim Orvis and Sons. The family history indicates that the veterinarian – C.B. Orvis – came to tend to a sick animal and not only took care of the animal but also ended up marrying the daughter, Ada, helping establish what would turn out to be a multi-generational family business. “We operate as Orvis Cattle Company,” said Harper. “The ownership of the company is Roma Orvis and cousin Donald Harper.” 8

PHOTOS COURTESY OF Orvis Cattle Co.

ne of the largest ranches in the region focusing on providing fresh farm-totable grass fed beef, Orvis Cattle Company has been known by a few different names and was initially a sheep ranch. That, according to Susan Harper, who is one of several family members involved in the operation. They are now a wholesale beef provider and do business locally as well. “They contact us through our website Orvisbeef.com,” Harper explained of how customers get in touch with the firm to order beef, which is sold in quarter and half carcass lots. “Our beef is cut and wrapped at Medlen’s House of Beef in Oakdale. Our beef is also available at the Historic Murphys Hotel.”

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feature

As far as a ‘typical day’ on the ranch now, Nora Grace Harper, who is the daughter of Susan and Donald Harper, oversees the dayto-day operations. “The work on the ranch is seasonal. Calving begins in the fall. Each fall day Nora checks and tags new calves,” explained Harper. “In winter Nora manages the breeding season on the ranch, and brands the calves.” Work in the early spring sees the calves gathered and weaned. “In summer part of the herd heads to mountain pasture in Bear Valley. The remaining cattle graze on irrigated pasture and native grassland,” Harper said of keeping some at the Highway 4 location. No antibiotics or hormones are

given; the cattle feed naturally and all are USDA inspected. Harper added that eight family members are involved in the operation, all playing an important role in keeping the ranch running smoothly. “We are a registered Hereford herd, and this was our centennial year,” Harper added. “We raise Hereford Bulls, and we run a grass-fed beef program.” She said the family is proud to have continued the longstanding tradition of the ranch and providing top-quality grass-fed beef for those in and around the 209, ensuring a fresh and tasty product. The family has also occasionally opened the operation as a way to share information and educate

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the public. “We do not have an organized program for tours, but we have hosted international livestock groups, and California high school and college field trips for many years,” said Harper. As with all ranches and farms, it always seems that there is more work to be done, always an animal to tend to, always one more project that needs to be completed. But Harper said the end result, providing the highest quality beef they can for their customers to enjoy, makes all the time and effort worthwhile. “We enjoy the legacy that we are working to continue,” she said. For more information, call 209-559-2122 or visit www.orvisranch.com. ■

OC TOBER/NOVEMBER 2018

9/27/2018 10:33:14 AM

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9/27/2018 8:52:33 AM

thegreatoutdoors

A hunting

tradition By JASON CAMPBELL

209MAGAZINE.COM

GREAT OUTDOORS - Pheasant hunting.indd 62

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This place truly has a family feel to it – the members bring something special with them when they come here, — Larry Skinner, founder of Camanche Hills Hunting Preserve

hen Larry Skinner founded the Camanche Hills Hunting Preserve in Ione back in 1962, he wanted to create something that could be enjoyed by generations of hunters. And in the decades since, he has seen exactly that play out at the private duck and pheasant club on the north shore of Lake Camanche – watching fathers and sons, grandfathers and grandsons turn up season-after-season and help create an environment that he says serves as the backbone of the experience. “I enjoy wildlife and being around people, and this was an opportunity to do both of those things,” said Skinner, who is gearing up for the start of the annual pheasant season which runs from Nov. 10 through Dec. 23. “This place truly has a family feel to it – the members bring something special with them when they come here, and we’ve seen generations coming back year-after-year and memberships being passed down through families. “It makes the experience something that is special.” While the club, which is approaching its 800-member cap, isn’t open to the general public, Skinner said that they do offer a promotional shoot for people who may be interested in becoming lifetime members. For $135, guests can take up to three birds – the type depending on the season – and if the hunter likes the experience, can apply that cost towards a membership. Last year, according to Skinner, the club planted 24,000 pheasants – raised by private

handlers across the state and then transported and planted on-site – and hunters took 8,000 ducks, 2,500 chukars and around 500 quail. And when memberships become available, they don’t last long on the market. With around 10 members leaving the state every year for greener pastures, Skinner said that the memberships that are bought back and made available are snatched up almost immediately. Those who have access to a membership are entitled two transfers, meaning that they’re often passed down throughout families – reinforcing the generational approach that many hunters find unique about the facility. “I enjoy meeting new people, and if I can see them have a great time in the field, that is my thrill,” Skinner said. “If you draw a 75mile radius around this place you’ll find about 90 percent of our members, but we have people that come in from Arizona, a lot from Nevada, and even some from Alaska. “When people are coming in from out of state because they like what you’re doing, I think that says something.” The Camanche Hills Hunting Preserve is located on the north shore of Lake Camanche at 2951 Curran Road in Ione. For additional information about upcoming events or shoots – like the three clay shooting courses, or the archery that is also available – visit their website at www. camhills.com, or call 209.763.5270. ■

PHEASANT HUNTING CLUBS AND LOCATIONS Rooster Ranch Wings and Clays

Stockton Sportsmen’s Club – Manteca

26166 Kelley Road, Hilmar

(Sign-in trailer location)

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3455 McMullin Road, Manteca

209.667.0483

www.stocktonsportsmensclub.com

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Camanche Hills Hunting Preserve 2951 Curran Road, Ione www.camhills.com 209.763.5270

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Indian people aren’t on the land as much as we should be. She misses us. It’s time to get our community out and nourish the connections that we have to the land to make us healthier. — Jolie Varela Reaching the highest point in the lower 48 states challenges even the fittest climbers. A recent rockslide over the trail didn’t help, but the veterans took encouragement from their fellow hikers. “Three female police officers were carrying an American flag and covering 22 miles in one day. That gave me inspiration to keep going,” Bond said. “So many people said would never have made it if I wasn’t doing it. Because I was missing a leg, they said they had to do it. When I got up on the summit, they were all in a line and clapping for me. It was just a very moving and inspirational thing.” The 16-mile round-trip from Lone Pine Lake took 27 hours. “An absolute killer,” Bond said. “But we made it. We flew our banner up there, and now more vets are saying, ‘If you can do it, I can do it.’” Varela inspired others and shared the route she calls Nuumu Poyo (“The People’s Road”) in her own way. Descended from Eastern Sierra Paiutes and Tule River Yokuts, Varela founded the nonprofit group Indigenous Women Hike (www. indigenouswomenhike.com). She led a group of mostly Paiute (they also call themselves Nuumu) women on a trek through their high-altitude ancestral lands in August. They aspired to “honor our relatives who came before us, unite in sisterhood, realign with traditional and sacred spaces and bring awareness to indigenous issues,” Varela said. On their journey, they also educated countless other hikers about the mountains’ history. “Lots of people believe that John Muir came and created these trails when actually he followed trails that were already there,” Varela explained. “All along it are grinding stones, obsidian and evidence that people have been on it for thousands of years.” New to backpacking, the women found the trail “really beautiful, amazing and hard,” Varela said.

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Varela and one companion hiked about 190 miles. Fire and smoke in Yosemite forced others in their group to leave the trail and rejoin them further south. Their adventure culminated on the summit of Tomangayah, which most people know as Mount Whitney; the indigenous women happily informed their fellow hikers about the mountain’s original name. From its top, they could see their home of Payahüünadü, or Owens Valley, an inspiring sight after up to 22 days of difficult hiking. “That was a really awesome moment, to be on top of Tomangayah with all those wonderful people, looking down on where we come from and seeing how close we were to being home,” Varela said. Both hiking leaders offered profound thanks for the community support their groups received, and both intend to continue their outdoor-sharing efforts. Bond plans to further develop a “Recovery in the Wild” program to help more veterans heal. Varela hopes to return to the trail next year and plans to create a “gear library” to affordably equip Native Americans and others who wish to discover nature through backpacking. “Indian people aren’t on the land as much as we should be. She misses us,” Varela said. “It’s time to get our community out and nourish the connections that we have to the land to make us healthier.” All who hike long distances on the John Muir Trail and other mountainous paths have reason for joy and pride. But for those who labor to share the outdoors with others, the famed naturalist Muir himself would tip his wide-brimmed hat. ■ If you enjoy Sierra Splendor, you can find more of it at sierrasplendor.com, facebook.com/ sierrasplendor and instagram.com/sierrasplendor.

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thegreatoutdoors

By JAROD BALLARDO

PHOTOS BY JAROD BALLARDO/ 209 Magazine

ctober and November can be the most exciting time of the year to fish. A large majority of the fish that weâ&#x20AC;&#x2122;re after feed very little during the coldest part of the year while relying on what fat reserves they stored up during the fall to get them through the winter. The cooling water temperatures from warm to cold triggers an instinctual reaction to start feeding. For us anglers, this means that the window of opportunity is larger than most other times of the year. The problem a lot of anglers have, is getting caught up catching one after another of small fish, while missing out on the bigger fish. Anglers that are just looking to get bit are usually okay with that. I prefer to go after the bigger fish. The bites are fewer but the quality is greater. â&#x2013;

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Alvaro Munoz of Stockton with a bass from Lake Camanche.

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The Lakes If you’re a bass fisherman, fishing the lakes during the months of October and November is all about reading your electronics. On just about all of our local lakes, this is the time of year when the shad begin to school up and get pushed around by schools of bass. I usually start out by passing across main lake points while looking for schools of fish on my fish finder. Once I find a school of fish that has vertical lines going through it I know that the school is being preyed upon by either bass or trout. Usually it’s bass if it’s close to a main lake point. Once I locate the school and decide to fish the school there are only a few baits that I use. In the past I used to rely on a drop shotted Robo Worm. That still works but I’ve since gone to a shaky head, actually a Frenzy Nail by Frenzy Tackle Company paired with a 6-inch Reaction Innovations Flirt. This past year that’s been my go-to bait from Lake Shasta to Lake Camanche. There’s something about the nail design that sets it apart from the other shaky head set ups that I’ve used in the past. Another great bait to use, especially if you’re just looking to get bit, is a Ned Rig. The Ned Rig/TRD rig is more of a finesse Shaky Head. It’s a fraction of the size of a traditional shaky head making it highly attractive to the smallest and biggest fish. For the bigger bass in the lakes, it’s topwater and swim bait time. More than likely, a lot of our local lakes have been stocked with trout at this time causing some of our biggest bass to seek the shallows for an easy meal. Big topwater prop baits and walking baits are good choice this time of year. As far as swim baits, for numbers you can’t go wrong with a Kitech or any other smaller type paddle tail bait. For big fish anglers rely

John Ballardo with a Delta bass.

on large glide baits or boot tailed swim baits. Admittedly I’m more of a Shaky Head fisherman during this time of year but I will dedicate a little time to fishing a topwater and swim bait on just about every outing. Fishing for trout in the lakes during this time of year is a favorite activity for a lot of local anglers. Most of the lakes are beginning to be planted with trout. For a lot of anglers, fishing off the bank can be your best bet as the trout take a while before they venture off into the main lake. I’ll never forget one year camping as a kid when the lake I was camping at was being stocked with trout. The cove where we were camping in was near the planting site. Many of the trout that were being released swam right into the cove not really knowing where to go. They were so stunned from their recent trip from the trout farm that several campers were actually able to scoop them up with nets as they cruised the shorelines unaware of their surroundings. As far as baits go, a lot of angers overthink their bait selection. Most of the trout being caught in the lakes 209MAGAZINE.COM

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are planted trout that have been fed pellets for most of their lives. That’s why it’s hard to beat Power Bait rolled up into a small ball just like the pellets that they’ve grown accustomed to. If fishing off the bank, most anglers fish power bait while floated off the bottom while other anglers fish Power Bait while under a bobber. I prefer fishing just off the bottom. If trolling for trout there’s really no bait that I’ve found to be better than a small Triple Teaser, chrome with a hammered finish trolled anywhere from 15 to 30 feet deep. I used to think that the spring was my favorite time of the year to fish. These past few years have changed my mind. The fall is an excellent time to fish. The cooler temperatures combined with the reduction of boat traffic alone makes it more enjoyable than other times of the year. Looking back, some of my greatest days out fishing were between the months of October and November. The fish are just as active as ever and the chance of catching more fish in a day than you can keep track of is more likely than not. 

Trapper Tackle Pro Vince Hurtado with a bass caught at Lake Camanche.

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thegreatoutdoors

The Delta

Living in Manteca for most of my life I’ve learned a few things about this time of year when it comes to fishing for striped bass. When searching for what I consider early season striped bass, I would start by heading towards the West Delta. Many anglers don’t know this but because of its proximity to the ocean, seasonal changes usually happen first in the West Delta. Sherman Island, Franks Tract and the Big Break areas are as far as I usually travel. Pretty much all the flooded islands found scattered throughout the West Delta can be targeted. If fishing with lures, I focus on fishing the main entrance and exit areas of those flooded islands. Some of my favorite lures are chrome and blue rattle traps, or even crawdad colored crank baits. A friend of mine who used to work for the Department of Fish and Game used to check the stomach contents of large striped bass and told me he would always find crawdads. Another favorite of many anglers is small to medium sized swim baits, I prefer the rattle traps though. The best time to fish those entrance and exit areas is when the tide is going out. For those fishing with bait, there’s nothing as effective as live bait. Live mud suckers or jumbo minnows

Trapper Tackle Pro Vince Hurtado with a Delta bass.

Jarod Ballardo reeling in a green sturgeon.

make excellent bait but can be expensive. Years ago while fishing for bass, I observed an angler catch a nice striped bass right next to where I was fishing. When I asked him what he caught it on he responded “bluegill.” Not sure if that was legal or not, I went home and checked the regulations. What I found was that it is legal to use bluegill as live bait on the Delta, just as long as you caught them there on the Delta and do not transport them over land. Also, they cannot be used as cut bait. Catching them was easy, and fun. I just purchased a box of wax worms and fished around the boat dock area while loading my live well with a dozen or so small to medium sized bluegill. Not really knowing how to rig them I decided to use a Gamakatsu Finesse Hook size 2/0 while passing the point of the hook from the bottom jaw and out through the upper jaw just between the nostrils. For a weight I used a small split shot placed between 2 to 3 feet above the hook, just big enough to keep the bluegill from swimming to the surface, but small enough so that it wouldn’t hinder the bluegills natural swimming motion. Once I had the bluegill rigged, I’d let about 50 feet of line out and

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drift with the tide while using my trolling motor to keep the boat going strait. I learned from using mud suckers and jumbo minnows that it was best to keep my reel set to free spool with my thumb on it just in case I get a strike. Because of the bluegills spiny dorsal fin, in order for a striper to eat it, they have to turn it around so that it can be swallowed head first. So, if you get a strike, let it run with it for a while before you set the hook. What I’ve experienced is that right before a striper strikes a bluegill; the bluegill starts to dance around making me believe that it’s trying to avoid getting eaten. This is when I start giving line at the slightest pull. Eventually the line will start peeling off the reel on its own indicating that I have a striper on the line. Then, it’s just a matter of when to set the hook. Fishing with bluegill for striped bass is definitely my favorite way to catch them. For those who prefer trolling for striped bass, a broken-backed Rebel in chrome and blue has been catching them on the delta since before most of us were born. One trick that I like to use is to add a white or pink Zoom Trick worm to the tail hook of the bait. When the bait moves through the water the worm will make a snake like motion that stripers have

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Dion Childs on the Delta.

a hard time resisting. As far as areas to troll, I’d stick to the main channels. You’ll pass though more schools that way and have less hang ups than if you were going to troll through the sloughs. I may get in trouble for this next bit of information but I’ve been told that there are some anglers out there having great success while trolling with umbrella rigs on the Delta. I’ve personally not tried it yet but definitely believe it would work. For the impatient angler, you can try chasing the birds around the Delta. Usually where there are a lot of birds, seagulls to be specific, there are schools of striped bass. Especially if you notice them diving into the water. With a top water lure tied on, position yourself just outside the school and wait for the fish to start busting the surface before casting into the school, if you cast too early the school will most likely be spooked. Lastly, jigging underneath main channel bridges is something I used to do a lot when I was younger. Using a 1-ounce chrome Hopkins Jig with a hammered finish I would vertically jig along bridge pillars. It’s not the most exciting way to catch stripers but it works, especially when a large school of them decide to pass by. For largemouth bass it’s really pretty easy. If you want to catch a bunch of small fish with the

chance to catch a big fish tie on that same rattle trap mentioned previously and you’re sure to get a lot of bites. The Rattle Trap in chrome and blue used to be my go to bait during this time of year. I always knew I was going to catch something and sometimes that something was completely unexpected. There’s really nothing to it, just cast it out there and reel it in on a steady retrieve. Some anglers like to vary their retrieves while others like to try and reel it right over the top of submerged vegetation. All those techniques work, I actually like to vary my retrieve by speeding up and slowing down on my reel handle throughout the retrieve. For the bigger bass it’s arguably one of the best times of the year to fish a topwater frog, whopper plopper, or punch matted vegetation. With a lot of the summer boat traffic gone combined with mature vegetation lines, it’s a great time to toss a topwater bait. I’ve all but replaced the frog favoring a Whopper Plopper unless of course I’m fishing in areas where there are no clearings for me to retrieve a Whopper Plopper through cleanly. Then and only then do I switch to a frog. Fishing a topwater frog can be one of the most rewarding and at the same time one of the most frustrating experiences. The hookup percentage for a lot of in-

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experienced anglers is incredibly low while seeing a huge blow up on your lure can be demoralizing. One of the hardest things to do when fishing a topwater frog is to wait after your bait is struck. It took me some time to figure this out and I still even miss my fair share making me opt for the Whopper Plopper whenever I can. The once secret of punching matted vegetation has been out for some time now. Anglers used to think that this was a summer only technique but it’s also just as good as in the fall and spring. The key though is to find grass lines or grass mats that are closest to deep water. The biggest fish I’ve ever caught, especially in the fall in the grass, have been in the deeper grass. You can catch fish in shallower grass pretty much wherever you go on the Delta but the deeper grass is going to hold the bigger fish. With that said deep is relevant to where you’re fishing. Sometimes the deepest grass in an area may only be five feet deep. As far as bait selection, I prefer a Reaction Innovations Sweet Beaver in either California 420 or Big Texan color. When it comes to weight size, I usually try to go as light as I can for the grass I’m fishing. Often, I have three different rods set up with three different weights.

Jarod Ballardo with a Delta bass.

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navigator

By The Flickering Light W inchester Mystery House offers candlelight tours in October

By SABRA STAFFORD

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hose individuals looking to add a little fright into their October have an opportunity to explore one of America’s most famed haunted houses by the flicker of candlelight. This season marks the debut of Hallowe’en Candlelight Tours: The 13 Doors at the Winchester Mystery House. The spectacle will feature 13 mystical doors that Sarah Winchester purchased to be placed throughout her home, all with varying degrees of magic, mysticism and perhaps some mayhem. With 13 doors comes 13 keys, all of which unlock something powerful all their own. Guests on this tour are immersed into an experience that will have them roaming the 160-room mansion with nothing but their imagination and flickering candle to guide them through the storied haunted locale. The Winchester Mystery House is both a spooky destination and an architectural marvel. It was the all-consuming project of Sarah Lockwood Pardee Winchester, who oversaw the construction of the mansion from 1886 to her death in 1922. What exactly drove her compulsion to build and re-build is the backbone of many a mysterious tale. Winchester was the heiress to a sizeable stake of the fortune amassed from the Winchester Repeating Arms, the “gun

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that won the West” but her wealth did not spare her from living a life marked by tragedy. Her daughter died in infancy from an illness and that was followed soon after by the death of her husband from tuberculosis. Bereft of her family, she purchased an eight-room farmhouse in San Jose and moved away from her New Haven, Conn. Home. From the time she arrived she embarked on a renovation of the home that reached epic proportions. One tale suggests Winchester was told by a spiritualist that she was cursed and would meet an unfortunate end if she did not continue building. Another tale claims Winchester was haunted by those who had fallen from a Winchester rifle and continued to build on to the house as a means of escaping the restless souls. Whatever her reasons were, they went with her to the grave when she died in her sleep on Sept. 5, 1922. Less than a year after her death the house opened to the public and became a popular tourist destination. That popularity has not waned over the years, as more than 12 million guests have visited the fabled home. The candlelight tours are scheduled for 20 nights in October. General admission is $49 with some discount nights available. To schedule a tour or for more information visit winchestermysteryhouse.com. ■

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9/27/2018 10:30:29 AM

fulloflife

How many

sheep? By TERESA HAMMOND

’ve been staring at the back of my eyelids a bit too much lately. I don’t like it. It tends to happen pretty routinely at about 2:30 a.m. every morning. As I thought of this current issue and what to share with our readers, I thought of the holiday season. The joyous time of the year. The time when memories seem to be made in abundance, the calendar lacks the proper amount of lines to list festivities and sleep becomes a luxury. We love this, right? Now that’s a bit of sarcasm and I must admit; I do love the holiday season beginning with the Halloween fun for both children as well as adults. The merriment just seems to continue to roll from there until ringing in the New Year. Personally speaking, the sleep never seems to catch up. While one would think the activity and busyness would help deep sleep set in within moments of hitting the hay, it doesn’t work that way. And I don’t like it. The reality of course is that with all this activity, while our bodies may become tired our minds remain on a bit of overload. Restful sleep with a brain spinning is not an easy thing. Yet somehow the season of sleep deprivation has hit me well before the hustle and bustle of the holiday season, hence the lead sentence to this piece. This can be attributed to a number of things, one largely being a hormonal imbalance

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Personally speaking, the sleep never seems to catch up. While one would think the activity and busyness would help deep sleep set in within moments of hitting the hay, it doesn’t work that way. And I don’t like it.

which seems to hit some of us at a certain age. It’s been a challenge. Taking into account a drop in my physical activity, which was noted in the past issue the saying holds true – the struggle is real. It’s important to note here two things: first I’m not a doctor or medical professional by any stretch of the imagination and secondly, I’m far from the first to walk this mid-life hormonal path. That being said, while awake in the wee hours it’s given me plenty of time to read up on the myths as well as proposed solutions for helping return to restful slumber. Some of the myths I happened upon I found interesting and naturally the facts were my favorite. A few of the myths I’d tried and can confirm: alcohol doesn’t help, napping doesn’t help you catch up and learning to need less sleep is not a real thing. I’m also not a fan of sleep aids, but will use them in a pinch. Reason for that being I’m just not a fan of taking pills to do what our body should be able to naturally do. Crazy I know, but I like to solve problems finding a way to bring the body back to its natural state. The good news lies in the facts. Exercise does help with restful sleep. I’m still in the middle of that study as it all seems to go a bit hand in hand. Exercise is also good for aiding with midlife problems and reducing 209MAGAZINE.COM

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some of the symptoms. Another fun fact, which I had read years ago and returned to as of late was actually getting out of bed when you can’t sleep. Staying in bed while restless may lead to frustration and prolong the restful mindset needed. Years ago, post-divorce when I struggled with sleep I would fold laundry in the wee hours. In time, I returned to a regular sleep pattern. During the disrupted period I was at least productive and when returning to bed rested quite nicely. Lastly, I’d like to give a plug to meditation as well as logging off. There truly is something to be said for disconnecting from the world and being in peace as part of your winding down routine. The mind processes a lot during any given day. Meditation is a great way to let the mind release a bit, relax and just be. There also happen to be a lot of great Apps out there for smart phones making this activity as easy and stress free as possible. Regardless of what the choice might be, the goal while simple might not come easy right away. As a person who recognizes the importance to my mind as well as my body, by way of proper slumber, I refuse to just “accept.” Because as we all know, there’s nothing better than waking to a nice cup of coffee after a good night’s sleep. Nighty night. ■ OC TOBER/NOVEMBER 2018

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fulloflife

By TERESA HAMMOND

rica Ormsby has found her niche. The wife and mother of one is a living, breathing example of what she believes. In her words she is, “happy, healthy and free.” Her passion for this life is so strong, in fact, that her recently released book, “I Am Happy. Healthy. Free.” takes readers through a succinct way of accessing this for themselves. Before finding her words as an author, Ormsby has been touching and changing lives throughout the 209. Her initial endeavor came by way of opening a gym a decade ago, after spending time as a personal trainer in Los Angeles. “I would say I’ve been into personal development space for 18 years, starting with fitness and health originally,” she said. Now she finds her time staying busy as an inspirational speaker, entrepreneur and personal/professional development coach. It’s a life which she shares in her book she came by in her own personal transformation as she journeyed through a rough patch early on in her life. 209MAGAZINE.COM

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As noted in her book, Ormsby shares that by 13 years of age she was dealing with alcoholism, sexual trauma and feelings of hopelessness. Masking it all from her loving family, by the age of 17 she attempted to take her life. Ultimately through counseling and an experience she describes as a “spiritual awakening” the inspirational speaker began to set her sights on not just healing but becoming hope filled. “To be sitting here today,” she said, “it showed me through my own experience, my own journey from chaos to doing fantastic. That journey was the one that showed if I can do this everyone can.” Through this experience, Ormsby believes that the ability to live authentic to who you are and in so doing touch the lives of others is something everyone desires, yet most just don’t know how to access. “It was never just about the workout,” she recalled from her days as a fitness facility owner. “It was never just about the body. It was never 78

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just about the money. It was all those things connected.” While leaving the fitness industry took a leap of faith for the inspirational speaker, she stated it also felt like the right time. Still valuing fitness and what it contributes to the mind and spirit, Ormsby felt her fit was better suited to engaging with people emotionally. “As an academic, I would love to go down the rabbit hole of theory and diagnosing,” she said. “But the truth of the matter is I feel I’m here to remind people of who and what they truly are and how capable they truly are. Not to solve problems, but to empower them.” An avid reader and lover of expanded knowledge, the author jokes that she eats books for breakfast, always quenching her thirst for knowledge. The knowledge she gains, she then breaks down to relatable topics empowering people to be free within their own lives. “We’re far more than physical,” she said of emotional health. “Much of what we are and experience on a daily basis is unseen. “The journey is to bring us back to what truly matters, aligning with that for ourselves,” she continued. “Allowing it to be okay for us to be uncomfortable and grown and this idea of are we enough.” Hence the growing popularity of ‘life coaches,’ or in her case, working as a personal/professional development coach. “It’s not that I’m coaching some-

To be sitting here today, it showed me through my own experience, my own journey from chaos to doing fantastic. That journey was the one that showed if I can do this everyone can. — Erica Ormsby

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one on their life,” she said of her work. “It’s more that I’m sharing insight and information that would help someone transform themself.” As a person who once desperately struggled with her own happiness, Ormsby felt compelled to share her discovery of happiness with as many who are open to it. “I thought it was difficult to be happy,” she said of her rough teen years and early career. “It seemed so far from my reality. Then I wanted to shout it from the roof tops. Not to impose my beliefs, but to share information so that someone might have the same experience I had.” Now as she takes her findings to the masses via a book tour, sharing all that she has discovered with readers, Ormsby could not feel any more at home in her current role. “I love all the way,” she said, “and I’m so grateful. We all deserve to feel like we’re doing what we came here to do. I wake up and think, this is happening. It’s really wild. “There’s something about seeing the light go on in another person’s eyes that lights me up,” she summarized. “I feel the connection and it happens to me. I love being inspired.” “I Am Happy. Healthy. Free.” Is available at Amazon.com. For dates and locations of Ormsby’s book tour can be found at ericainspired.com. ■

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placecalledhome

By SABRA STAFFORD

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very spring I approach my garden with unbridled optimism that this will be the year that I become a “real gardener.” And by real gardener I mean one of those people who spend the summers in the garden cutting flowers, harvesting all their fruits and vegetables (that look absolutely perfect) and occasionally pulling a weed or two. I don’t actually know any gardener like this, but it remains a life goal. In reality, I spend my summer shuffling hoses around the garden, engaging in an all-out war with snails, pondering what to do with a 10-pound zucchini and telling anyone who asks that the bed of monstrous 6-foot tall weeds was something I meant to grow.

So, why am I talking about spring and summer when it is so obviously fall? Because if I ever have any hope of achieving that ideal summer garden, then the work needs to start now. Fall is an ideal time to do some prep work on your garden because the weather is not so hot that you give up after an hour and any hits or misses you experienced in the garden over the summer are still fresh in your mind and can be corrected. One key garden chore to tackle in the fall is soil preparation. Over the course of the growing season the soil has used up a fair amount of nutrients and needs replenishment. The first step is to test the pH levels in your soil. This step may come

across as a bit intimidating to some gardeners, but trust me that it is a far easier process than any other science projects you may have been subjected to in grade school. Soil test kits are readily available at nurseries and online and the instructions are pretty straightforward. Most vegetables thrive in a soil that is slightly acidic. On a scale of one to 14, the ideal range for most vegetables is between 6.3 and 6.9. If it comes in lower then adding lime will help. If the level comes in higher than 7.5, then it is too alkaline and in need of elemental sulfur. An added benefit of testing your soil is that if it doesn’t come in at the ideal levels, then you can blame all your garden failures on the dirt. 8

Fall is an ideal time to do some prep work on your garden because the weather is not so hot that you give up after an hour and any hits or misses you experienced in the garden over the summer are still fresh in your mind and can be corrected.

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In addition to any amendments the soil needs, fall is a good time to add compost or other organic matter (read manure) to your garden beds. One to two inches of compost or organics spread out over the soil will provide enough nutrients to give your plants a good start next growing season. Other gardening tasks to check off your to-do list this fall is cleaning out any remaining weeds, spent plants, and any fallen produce; laying out some drip irrigation hoses; and setting up any covers or frames you may need to protect plants

sensitive to the cold. If you still are keen on keeping your garden going in the fall, there are several options you can plant and keep flourishing through the season. Some ideas include: pansies, violas, garden mums, Russian sage, blue fescue, fountain grass, red maple, Japanese maple, kale, cabbage, cauliflower, broccoli, snow peas, and artichokes. November also is a good time to plant bulbs that will flower as spring arrives, giving you hope that this year will finally be the year you become a “real gardener.” ■

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ust as filling your plate with colorful foods is typically good for your body, filling your kitchen with color can be good for the soul. In fact, color is an important element in interior design not only for its aesthetic value, but also because it can shape perceptions and emotions. "Color is powerful - when you walk into a room, you can instantly feel its subconscious effect on your mood, your heart rate and even your appetite," said color trend expert Janice Fedak. "That's why it's important to choose colors that 'speak to you,' express your unique personality and truly make you feel at home." The experts at Elmira Stove Works offer these design tips, which take into consideration the psychology of some of the most popular colors for the kitchen.

RED

A strong, vibrant color, red is often associated with passion, pride and strength. In the kitchen, bold pops of red can command attention. Red is a perfect hue for appliances - both large and small - and also works well in a patterned backsplash or on decorative items such as canisters and cookware. Consider red "crystal" grout instead of traditional white grout for tile to create an unexpected look.

WHITE

Associated with clarity, cleanliness and purity, this "non-hue" promotes a sense of order and can provide the ideal backdrop for other colors and design elements. For a streamlined kitchen, pair white countertops with a white tiled backsplash and cabinetry. For a more relaxed but still fresh look, introduce a few colorful kitchen accessories or paint an accent wall in your favorite hue.

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“Color is powerful – when you walk into a room, you can instantly feel its subconscious effect on your mood, your heart rate and even your appetite.” — Color trend expert Janice Fedak BLUE

Soothing, calm and reminiscent of the sea and the sky, blue evokes feelings of health and well-being. Adding this naturally relaxing hue to the kitchen, which is often the busiest room in the home, can transform the space into your own personal retreat. One way to bring blue into the kitchen is through 1950s-inspired appliances from Elmira Stove Works in Beach Blue, a hue that takes its cue from days spent lazing by the pool or at the seashore. From refrigerators and ranges to microwaves and dishwasher panels, retro appliances can bring a fun, welcoming vibe to kitchens. "Color - whether bold or on the subtler side - can really make a kitchen come alive," said Tony Dowling, vice president, Elmira Stove Works. "Appliances are a great way to introduce color while also creating the foundation for the rest of the space."

YELLOW

One of the happiest colors on the spectrum, yellow is a lively hue that represents youthfulness and joy. It can inspire reflection and creativity, lift spirits and encourage optimism. Use yellow in your kitchen to bathe it in yearround “sunshine,” especially if your kitchen doesn’t get a lot of natural light or could use an extra dose of warmth and cheer.

BLACK

Although it has a reputation for darkness and mystery, black is also associated with sophistication. Think of a black-tie affair, where the dramatic attire and decor create an upscale atmosphere. Black design elements can lend that same sense of elegance to your kitchen. Appliances are commonly available in black, but you can also incorporate black through tilework, granite or marble countertops, or an eye-catching porcelain or soapstone sink. “Whatever colors you choose for your kitchen, the most important thing is to trust your intuition and to wrap your kitchen in hues that make you feel good,” Fedak said.

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marketplace

Holiday GIFT GUIDE

he 209 region may not be among the world’s famous shopping destinations, but that doesn’t mean we don’t have plenty of gems out there that will help locals and visitors alike fill out their gift buying lists. Here’s just a sampling of some of the local options, but don’t just limit yourself to our list. Visit 209Magazine.com and tell us about your favorite place to shop for the holidays.

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HOUSE OF IRON House of Iron has been a locally owned and operated wrought iron design and manufacturing workshop and retail store in Lodi since 1997. The store is home to some of the finest wrought iron artisans in the area and they can customize, fabricate, and install any wrought iron project. The store was began by owner Suzanna Elliot, who was encouraged by her father to turn her artistic eye towards wrought iron. She has traveled all over the world and the sights have inspired many of her creations. (209) 366-1900 326 E. Lockeford Street, Lodi

THE HARTE OF THE KITCHEN If this Tuolumne County store doesnâ&#x20AC;&#x2122;t have your kitchen need, then you probably donâ&#x20AC;&#x2122;t really need it. The Twain Harte store has a store chockful of kitchen supplies, from the basics like pots and pans to the unusual like taco warmers. Not too long ago a working kitchen was added in the store and now they routinely offer cooking classes complete with a wine pairing. Not only does the store offer a wide variety of gift options, but owners Allan and Carol Hancock have earned a stellar reputation for customer service. (209) 586-5631 22966 Joaquin Gully Road, Twain Harte

THE OWL BOX Located in historic downtown Tracy, this nifty store is stocked full of items to add style to the home, from frames, pillows, candles, kitchen ware and potted plants. The store also carries many locally made goods such as candles, apothecary, jams, and candy. Three generations came together in 2011 to open The Owl Box and since then it has become a favorite stop of downtown strollers. (209) 830-0796 131 West 10th Street, Tracy owlboxvintage.com

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marketplace HILMAR CHEESE COMPANY VISITOR CENTER This shop in Hilmar is the cheese lovers’ dream come true. Hilmar Cheese Company specializes in the production of natural cheeses utilized by private label and national brand, retail and foodservice companies throughout the world. Offering a variety of locally produced cheeses, the store can custom make gift baskets that are sure to delight. As their website proclaims, “Everyone smiles when you give cheese!” (800) 577-5772 9001 North Lander Avenue, Hilmar

LINO BELLA Translated from Italian into English, Lino Bella literally means beautiful linen and that is certainly what Lino Bella offers to 209 shoppers. With locations in Modesto and Stockton, the store specializes in traditional and contemporary linens for bed, bath, and table. It also carries designer home accessories, furniture, and luxurious scents to soothe and relax the senses. One of the more luxurious options are the pillows and down comforters from the Scandia Home collection that is made with pure Hungarian white goose down and covered with silky-soft cotton Damask stripe ticking. (209) 491-0931 1700 McHenry Avenue, Modesto (209) 933-0441 265 Lincoln Center, Stockton shop.linobella.com

HOUSE OF CLOCKS If there is anyone on your gift list that is chronically running late, then the House of Clocks in Lodi may have a solution. From the front to the back, this store is tick-tocking from the bevy of clocks and time pieces. The store’s selection includes cookoo, grandfather, and digital clocks. They also do repairs for those family heirlooms that have stopped working. The Lodi business has been a family operation for more than 47 years and has gained a reputation as being the leader in the 209 area for clock sales, repairs, and restorations. (209) 369-7961 208 S School Street, Lodi thehouseofclocks.biz

DO GOOD DISTILLERY Do Good Distillery is a family-owned craft distillery located in Modesto that specializes in whisky. The distillery has won awards for their Cherry Wood smoked Whisky, Peat Smoked Whisky, and Beechwood Smoked Whisky. But whisky is not the only spirit they offer, as they have branched out into rum and gin and have a gift shop selling a collection of items for whisky and other spirit fans.

(209) 245-5400 14385 Fiddletown Road, Fiddletown www.celticcandycompany.com WOLFSEN SAUSAGE People are known to start drooling when they enter Wolfsen Sausage in Gustine. The meat shop hand-makes their more than 60 original sausages and smokes it on site until it reaches perfection. In addition, they offer beef jerky, smoked salmon, smoked turkeys, hams and roasts, and custom-made gift baskets. (209) 854-6456 358 South Avenue, Gustine www.wolfsensausage.com

(209) 484-6406 3173 Del Este, Modesto www. dogooddistillery

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FOOD AND DRINK Brown’s English Toffee and Celtic Candies Is it even possible to celebrate the holidays without toffee? It’s unlikely and the better question is why would you want to? Up in Amador County’s Fiddletown are the good people of Brown’s English Toffee and they are churning out some delicious treats for those with a sweet tooth. Since 1985, Brown’s has been handcrafting gourmet English toffee coated with different types of chocolate. They also make candies original to the Celtic nations, including tablet from Scotland, coffee fudge from Ireland, chocolate orange fudge from Cornwall, salted caramels from Brittany, and St. John’s honey fudge from Isle of Man. The toffee varities and the Celtic candies are all available online, but the real fun comes from going to their Fiddletown store and kitchen where you can see the goodies made right in front of your eyes.

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KELLEY’S CUTLERY ETC. & SHARPENING SERVICE This family business has been in operation in Modesto for more than 30 years, offering hunters, chefs, and knife collectors an unmatched inventory in the area. The store offers knives for hunting and a wide array of kitchen cutlery and gadgets. The store also offers sharpening services for those knives that have dulled or fallen into some disrepair. One of the more popular gift selections available at the store is the Swiss Army Knife with its multitude of tools. Starting at $15 and going up, this is a great gift choice for adventurers. (209) 545-9117 3900 Pelandale Avenue Ste 120, Modesto

REBA SPORTS SHOP Named for the nearby Mt. Reba, this shop has everything to get skiers and snowboarders up on the mountain fast. The selection includes skis, snowboards, winter apparel, goggles, and the allimportant sun block. The store also specializes in boot fittings. (209) 753-2301 2280 State Route 207, Bear Valley

DIABLO GRANDE GOLF SHOP This golf shop located at the Patterson golf course has a collection of golf attire featuring such brand names as Greg Norman, Adidas, Cutter & Buck, Under Armour, FootJoy, and EP Pro. The shop also carries a complete selection of golfing equipment needed to get on the course. (209) 892-4653 9521 Morton Davis Drive, Patterson

LOMELI’S STATUARY For those individuals looking to add some style or pizzaz to their landscaping, Lomeli’s Statuary in Lockeford is bound to have something that fits the bill. The inventory ranges from Grecian plaques to Greek Revival gazebos. They have a vast array of quality garden water fountains that are made out of enduring cast stone, and are individually hand finished. (209) 367-1131 11921 E. Brandt Road, Lockeford www.lomelisstatuary.com

RED SKY COMICS For the gamer and comic fan, Red Sky Comics is like a little slice of heaven right in Merced. The comics, graphic novels, and game spot has a staggering collection to thrill fans of the genre and since their opening in 2010 has been offering fans and shoppers unique offerings and special events.

GALLERIE COPPER AND TOWN HALL ARTS For artists and those with a yen to explore their creativity, Gallerie Copper and Town Hall Arts in Copperopolis has a cache of goods, from unique paintings and drawings from area artists to high quality art supplies. The store also offers custom framing and matting of artwork and routinely holds art classes on site. One gift idea for budding or veteran artists is a painter’s palette and an array of new paints, like the Daniel Smith line available at the store.

(209) 726-0667 3040 Park Avenue, Ste A, Merced www.redskycomics.com

(209) 785-2050 145 Stone Street, Copperopolis townhallarts.com

HEIN & COMPANY USED AND RARE BOOKS Among the stacks and stacks of books in this downtown Jackson store there is bound to be one, two or a hundred treasures to be found for book enthusiasts. The selections in the store run the gamut of genres and ages from new releases to hard to find prints. As a bonus, the Victorian world of 221 Baker Street West is located upstairs, which offers a unique shopping experience all on its own. (209) 223-9076 204 N Main Street, Jackson

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marketplace

HOBBIES ARTS & CRAFTS This Oakdale store has all the supplies needed to fill the wish list of many a crafter, from modeling to sewing supplies. The store is known for carrying those hobby items that are not readily available in some larger retail stores and has a wide selection of materials for those who love scrapbooking.

DIALS ROCK & FOSSIL SHOP Having a pile of rocks in the store would probably mean something has gone very wrong for many businesses, but not so at Dials Rock & Fossil Shop. In this store rocks, crystals, minerals, fossils, and petrifried wood is the inventory and it has been bringing joy to rockhounds from in and out of the 209 area for years. The store has earned a stellar reputation for its selection and having an owner with a superb knowledge about the stones.

(209) 847-8772 160 N. Yosemite Avenue, Oakdale

(209) 966-2127 4006 State Highway 140, Catheys Valley

NATIVEARTH If your shopping for a shoe hound and want something completely original for them, then the place to go is Nativearth Footwear and Accessories in Mariposa. Nativearth offers slippers, shoes, boots, Ghillies, and sandals for men, women and children. The shoes are made in standard, ready-to-wear sizes and can be purchased off the rack or the shoemakers will custom make a pair. The store has a library of period styles and can work with their customers to create a shoe, boot, bag, belt or accessory designed to their specifications.

THEADORA BOUTIQUE From bridal shower parties to mastectomy bra’s, Theadora Boutique strives to be a one stop shop. Their specialty is in lingerie and the offer a wide selection of sleepwear in styles from naughty to nice. 209 474-7407 270 Lincoln Center, Stockton www.theadoraboutique.com

STELLA MITCHELL Originally opened as Stella Boutique and offering women’s clothing, this Lodi store found a new home in downtown in 2017, doubling the space and allowing for an expansion into men’s clothing and home décor. But it still remains a great spot for women’s fashion. The women’s clothing selection runs the gamut from a casual brunch to a night on the town. Their line-up of designers includes Michael Stars, DL 1961, Free People, Chan Luu, and Zadig & Voltaire.

(209) 742-5568 5023 B Highway 140, Mariposa www.nativearth.net PAGEO LAVENDER FARM While not a women’s store per say, Pageo Lavender Farm does offer a stunning selection of bath and beauty products that will certainly delight many women. Using the lavender grown on site, the farm has made soaps, lotions, oils, and hair care products that not only smell divine, but come in some pretty packages as well.

LOJA DO HOMEN Taking its name from the Portuguese translation of men’s store, this downtown Turlock shop offers a collection of clothing and accessories for men not readily found in the 209, including brands like Fidelity, Robert Graham and 7 Diamonds. Loja Do Homen carries the brand French Kick, which is made in Portugal, as well as Threads 4 Thought – an all-organic cotton clothing line. The store also selects numerous small boutique manufacturers from New York for even more one-of-kind clothing.

(209) 632-5052 11573 Golf Road, Turlock pageolavenderfarm.com

(209) 369–7231 116 N. School Street, Lodi stellamitchelllodi.com

(209) 325-4448 1810 Canal Street, Merced

209-250-2508 120 W. Main Street, Turlock

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H&H ON CANAL This Merced store has compiled an inventory of casual men’s clothing that will take guys from day to night without missing a fashion step. Eevery item has been hand selected for it’s unique design and quality. The store specializes in vintage style T-shirts with bygone and current logos, especially those touting an alcohol beverage.

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SHABBY ADDY This store is in danger of adorable overload. From the racks of pint-sized dresses to the baskets of bows, Shabby Addy has everything needed to turn little ones into fashion pallates. Located in downtown Turlock, the store’s selection leans more towards little girls, but also has clothing for babies and toddlers, with styles ranging from school duds to fancy dress. (209) 664-1545 200 W Main St Ste C, Turlock shabbyaddy.com

SIMPLY IRRESISTIBLE CHILDREN’S BOUTIQUE This children’s boutique in Manteca offers everything from clothes to toys to furniture and everything in between for babies and young ones. Their stock includes accessories, toys, books, bath products and chemical-free cleaning products. They also do special orders for items like birthday shirts, announcements, banners, favors, diaper cakes, and custom gifts for parents, grandparents, and children. (209) 239-0979 297 Commerce Avenue, Manteca simplyicb.com

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LITTLE ROOTS TOY SHOP This store opened in 2016 in Sonora with the mission of offering shoppers only the highest quality toys and games and they have not been disappointing. Their inventory is comprised of as many local, lovingly hand-made items as possible, followed by consciously sourced, eco-friendly toys and games. One of the more popular toys and ripe for budding music lovers, is their roll-up electric keyboard that unfolds out a world of tunes for toddlers on up. (209) 454-0106 106 S Washington Street, Sonora littleroots.toys

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9/27/2018 8:52:54 AM

Trinsic™ Series Vinyl Windows Maximum views with contemporary style. If you’ve been looking for a contemporary vinyl window, the new Trinsic Series is for you. The frame profile is so narrow, you’ll hardly know it’s there. With the maximum available viewable glass area you’ll enjoy amazing views outside. Plus, the low profile hardware, uniquely designed for this series, practically disappears from view. Plus it features a full lifetime warranty for added peace-of mind.

Available from: Cal Comfort Windows 1050 Kansas Ave, Modesto, CA Visit Our Showroom (209) 527-1310 • calcomfortwindows.com

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Since 1982 Over 21,000 satisfied customers! Mon–Fri 8a–5p, Sat 9a–1p

9/24/2018 9:38:17 AM

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9/24/2018 9:38:18 AM