209 Magazine Issue 31

FEBRUARY/MARCH 2019 - ISSUE 31 - $4.95

PIFF

THE MAGIC DRAGON

Snowy Stops

Cover Photo Contest WINNER TOAST

$4.95US

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IRISH 1/21/2019 12:15:52 PM

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TEAM WORKS. Working together, our doctors don’t just see you. They see the big picture of your overall health. By collaborating and seamlessly sharing your records, your care team stays on the same page, so your health always takes center stage. Visit kp.org today because together we thrive.

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FEATURES

When the 209 Magazine staff decided to launch the first-ever cover photo contest, we had no idea what to expect. What we learned was the 209 boasts a plethora of talented photographers.

This contest was very difficult to judge as the parameters we set allowed any photo taken in the 209 by a 209 resident could be entered. We received beautiful portraits, stunning landscapes and intriguing nature shots. It was an extremely difficult decision to pick just one winner— but we finally landed on the photo gracing this issue.

Learn more about the inaugural 209 Magazine Cover Photo Contest winner and the honorable mentions inside.

AND THE WINNER IS‌ Meet Modesto photographer and U.S. Marine veteran Terrence van Doorn.

42 HONORABLE MENTIONS If we were able to publish four additional covers for the February/March issue, these photos by Alejandro Trujillo, Elisa SolorioOntiveros, Reg Smith and Anna Barber would grace the covers.

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FEBRUARY/MARCH 2019 - ISSUE 31 - $4.95

On the Cover

PIFF

THE MAGIC DRAGON

Snowy Stops

Cover Photo Contest WINNER TOAST

$4.95US

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IRISH

209 Cover Photo Contest winning entry featuring model Melissa Osuna leaning against a classic car in downtown Modesto.

Photo by Terrence van Doorn

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FEBRUARY/MARCH 2019 – ISSUE 31

DEPARTMENTS IN THE KNOW 12 16 18 20 24 28 34

Calendar of Events Scene in the 209 Where to Toast the Irish Snowy Stops Put a lid on it Celebrities of the 209 Taste of the 209

34

28

ARTS&CULTURE

36 The Stockton Portsmen Barbershop Chorus 38 Piff the Magic Dragon

NAVIGATOR 40

Napa County Chocolate and Wine Festival

THE GREAT OUTDOORS 48 50

Hook, Line and Sinker Sierra Splendor

50

FLAVORS

54 Rush Creek Lodge 58 Hey Bartender 60 Yankee Hill Winery and Culinary School 62 Recipes

FULL OF LIFE 66 68

Fitness and Beyond Hiking the PCT

PLACE CALLED HOME 72 76

Dream Home Preparing Your Garden for Spring

MARKETPLACE 78 80

Nutcher Milk Company Central Valley Nutrition

58 209MAGAZINE.COM

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F E B R UA RY/MA R C H 2019

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Vol. 4 No. 31 ■ February/ March 2019 ■ $4.95 PUBLISHER Hank Vander Veen

GENERAL MANAGER Drew Savage

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Jarod Ballardo Jeff Benziger Dennis Cruz Teresa Hammond Marg Jackson Matt Johanson Angelina Martin Candy Padilla Sabra Stafford Virginia Still

ART DIRECTOR Harold L. George

GRAPHIC DESIGNER Sharon Hoffman Jaime Ramirez

ADVERTISING DIRECTOR Chuck Higgs

SALES & MARKETING Chris Castro Beth Flanagan Dawn Hamilton 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

As 2019 gets underway, we here at 209 Magazine would like to thank you for choosing our publication as one way to keep informed about the people, places and events that make our little corner of the world so special.

There is still time left to get in some snow play before spring arrives. In this issue, you can learn about must-stops in the Calaveras County town of Arnold and the winter wonders of Big Trees State Park.

Enjoy an authentic mountain lodge style dining experience at the Rush Creek Lodge or learn how to prepare your own exquisite meal at the Yankee Hill Winery and Culinary School in Columbia.

Those seeking a deliciously fun day trip can get information on the 30th Annual Chocolate and Wine Event in Napa County.

This unique fundraiser brings together some 30 wineries and just as many chocolatiers, all in the name of a good cause — the Napa County Family and Foster Care Association.

If wine isn’t really your thing, we have a listing of the best places in the 209 to toast to the Irish this Saint Patrick’s Day. And don’t feel guilty about indulging in a few green beers, because fitness writer Teresa Hammond won’t. In her most recent column, Hammond shares that over the past few years as she sought balance between staying healthy/fit and living a full life, she’s found venturing out to breweries with friends a favorite pastime.

These are just a few places and topics we explore in this issue of 209 Magazine. 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 2019. 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 is here for you

H

ello again. It’s been a couple of months since we last talked through these magazine pages, I hope you’ve been well.

How have I been? I’ve been busy per usual, setting up shoots, conducting interviews, working with reporters, editing footage and all the other fun stuff that comes with producing Studio209.

Why, you ask? Well for you, of course. Everything we do, every episode we crank out, it’s all for you.

It’s the reason we put so much care into what we cover. We know how hard it is to be selected for the Nelson’s Candy Kitchen Candy Cane Tour, so we went there for you. We heard all the excitement about the Stockton Heat, so we took our cameras behind the scenes of Stockton Arena to bring you a

STUDIO209.T V

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

different perspective on the team. We understand how important self-defense is for Valley residents, so we teamed up with R.A.D. to bring you important information to help protect yourself.

You like this issue’s cover? We have an in-depth feature on the photographer and contest winner. You’re excited about the upcoming MLB season? We have Oakland A’s and San Francisco Giants coverage on deck.

It’s all for you, so we hope you enjoy watching Studio209 as much as we enjoy creating it.

Email Frankie Tovar with episode suggestions, comments or questions about advertising.

Episode Guide

195: Nelso n’s Candy Kitchen 196: Nutc her 197: Stock Milk Tour ton Heat 198: R.A.D . Self Defen 199: Fran kie’s Food se Adventure Toscana’ : 200: VanD s Ristorante oorn Photo graphy Co ve

r Shoot

Fun Fact t just an adventure for • Episode #199 wasn’ he blast from the past as Frankie, it was also a for the first time e ant tor Ris a’s can visited Tos rked e years when he wo since his early colleg y). sbo bu a (ak istant there as a server ass

WE’VE GOT THE 209 COVERED 209MAGAZINE.COM

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F E B R UA RY/MA R C H 2019

1/24/2019 11:05:29 AM

Tickets go on sale February 15th Spend an afternoon sampling food, wine and craft beers from the 209’s finest restaurants, wineries and breweries in the beautiful new outdoor amphitheater venue at the Fruit Yard in Modesto.

Celebrity chef and TV personality Dana Johnson as the event MC

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For tickets Visit: www.tasteofthe209.com For Vendor or Sponsorship information contact Taste of the 209 Coordinator

Jennifer Webber at 209-249-3550

Alex Lucero Providing Live Entertainment

Basket prizes and premier silent auction all benefit

1/24/2019 11:05:29 AM

April 6 & 7

Your community’s nonprofit hospice, providing compassionate and quality care, education and support to patients and their families, regardless of ability to pay since 1979.

2019 Manteca Crossroads Street Faire is one of the largest in the region attracting thousands of visitors each year!

Hospice Palliative Care (not hospice) Pediatric Care Alexander Cohen Hospice House Camp Erin® of the Central Valley

Located in Downtown Manteca Vendor and Visitor Information at: www.visitmanteca.net

Grief Support Crisis Response Admissions 7 Days a Week Educational Support Resources Hope Chest Thrift Stores

209-823-6121 joann@manteca.org chamberchar@gmail.com

SPRING ESSENTIALS (Formerly known as Caregiver College)

Attend a free seminar to gain practical information and resources. To register, visit hospiceheart.org or call 209.578.6300.

Role Reversal – When to start helping your loved one make decisions

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February 13

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4368 Spyres Way Modesto, CA 95356 209.578.6300

2431 W. March Lane, Suite 100 Stockton, CA 95207 209.477.6300

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intheknow

COMMUNITY EVENTS

FEBRUARY

‘LOVE A FAIR’ BALL

The annual Love A Fair formal ball in support of the Amador County Fair returns to Jackson on Feb. 16.

The event is an opportunity to get dolled up in formal attire for a night of dinner, dancing, silent and live auctions. All proceeds benefit the Amador Country Fair Foundation, which supports improvements to the county fair and facilities.

The event will be held at the Grand Oak Ballroom at Jackson Rancheria. Tickets are available at amadorcountyfair.com or at (209)245-6921.

21

16 CARD AND TEA PARTY

Sutter Creek Women’s Club Annual Card and Tea Party is set for 10 a.m. Feb. 21 at Sutter Creek United Methodist Church, in Sutter Creek. Everyone is invited to come out for a day of playing board games and cards, like Canasta and Pinochle. A $25 donation includes tea, coffee, homemade refreshments and a buffet — $20 of the donation is tax deductible. Proceeds support Amador County scholarships and charities. Seating is limited so call (209)245-6850 for reservations.

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BENEFIT GALA

Without Permission will be holding its 7th annual Benefit Gala at 6 p.m. Feb. 22. The event will be held at the Martin G. Petersen Event Center in Modesto.

The event will include a catered dinner, dessert by Nothing Bundt Cakes, door prizes, a raffle, and a silent auction. The public can purchase tickets individually or by the table. All ticket and table sales are now available online at withoutpermission.org or over the phone at (209) 622-0156. All proceeds collected will be used to support Without Permission’s mission to end sex trafficking in the Central Valley.

PHOTOGRAPHY EXHIBIT

The Grand Theatre Center for the Arts in Tracy is hosting a photography exhibit, “Public Personalities,” by Cash Bryan.

The exhibit opened Jan. 26 and will run through to March 23.

An artist talk is planned from 12 p.m. to 2 p.m. Feb. 23 at the theatre. “Public Personalities” presents a body of traditional and digital photography featuring portraits and street photography, spanning 40 years. Bryan began exhibiting professionally in 2010, and “Public Personalities” is his first solo exhibit. The artist talk is free and open to the public. The theatre is located at 715 Central Ave. in Tracy. For hours and more information visit atthegrand.org.

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MARCH

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CHINESE NEW YEAR The annual Stockton Chinese New Year Parade and Celebration will be held on March 3. The parade begins at 10 a.m. at Weber Point.

The festival will be at the Stockton Civic Auditorium.

The festivities will include lion dances, a food court, a kid’s zone and live performances.

Admission is free.

8

SONORA CELTIC FAIRE

The Sonora Celtic Faire returns to the area March 8 through March 10. The annual event celebrates the cultures of Ireland, Scotland, Cornwall, and Wales with a bevy of activities. The 2019 Sonora Celtic Faire will host the International Ultimate Jousting Championships, which will feature real, hard-hitting contact by some of the best jousters in the world.

There also will be authentic and current music, dancers, traditional food, and a whiskey tasting lounge. The Sonora Celtic Faire will be held at the Mother Lode Fairgrounds at 220 Southgate Dr. in Sonora. The festivities begin at 10 a.m. each day. Visit www.sonoracelticfaire.com for more information and tickets.

16

DANDELION DAYS

The Annual Dandelion Days Celebration is set for March 16 and 17 in historic downtown Jackson. It includes an outdoor bazaar and flea market featuring antiques, relics and collectibles, arts and crafts, food, street entertainers and a 5K run, called Bunsen to Beaker.

A pancake, ham and egg breakfast, located at the Jackson Civic Center, kicks off both days activities at 7 a.m.

Dandelion Days is the Jackson Lions Club’s largest fund-raising effort and benefits student scholarships and community events. For more information visit JacksonLionsClub.org/DandelionDays.

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MARCH

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OMELETTE BREAKFAST

The Salvation Army Women’s Auxiliary will host their Omelette Breakfast from 10 a.m. to 1:30 p.m. March 19.

The 40th annual event will feature celebrity chefs making omelettes, as well as a silent auction, card games, and homemade crafts and treats.

The tickets are $25. The event will be at St. Joseph’s Catholic Church at 2105 Lancey Drive in Modesto. For more information or tickets email wilcoxjudy@ att.net.

CONCERT FOR BOYS AND GIRLS CLUBS

Up with People, a youth empowerment and cultural exchange program, is coming to Modesto in March for a week of service and a special musical performance at the Gallo Center for the Arts. Up with People’s mission will be to support the Boys and Girls Clubs of Stanislaus County through their music. Participants from 20 countries are traveling to Modesto for a week of community service and cultural exchange featuring a professionally produced performance at the Gallo Center for the Arts at 7 p.m. March 22.

The organization will be in Modesto from March 18 to March 25. Through the generosity of Presenting Sponsor, Fuzio Universal Bistro, 100 percent of the proceeds raised will benefit Boys and Girls Clubs of Stanislaus County. Go to www.UpwithPeople.org for more information and tickets.

WINE AND FOOD FESTIVAL

The Lodi Food and Wine Festival is set for March 30 at the Lodi Grape Festival Grounds at 413 E. Lockeford St. in Lodi. The festival runs from 3 p.m. to 6 p.m., with VIP access starting at 2 p.m. The festival features wines from more 40 wineries, foods from area eateries, live music, and activities. The event is only open to people 21 years of age or older. Tickets range from $50 to $70. For more information or tickets visit www.grapefestival.com.

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F E B R UA RY/MA R C H 2019

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intheknow

Scene in the 209

It was a busy time in the 209 region over the last couple months with holiday festivities and ushering in the new year and the 209 Magazine crew was there to mark the occasions.

Last Call Brewing Company in Oakdale participated in the Sierra Nevada sponsored fundraiser for the Camp Fire Relief by selling more than 60 gallons of Resilience Butte County Proud IPA in December.

Sutter Creek hosted a Las Posadas event in December as part of the town’s Christmas Open House celebration.

The Riverbank Golden Agers got people on their feet dancing to the sounds of the Riverbank Ramblers Band during their weekly dance in December.

Roxanne and Douglas Murray are all decked out in their best Celtic attire for the annual Robert Burns Supper hosted by the Mother Lode Scots in Jackson.

Long time Spirit of Oakdale volunteer Valrie Thompson lends a hand with the face painting on Thanksgiving as children filled chair upon chair to have a special image painted on their face, hand or arm.

Riverbank Royal Neighbors of America hosted approximately 200 strong, at the 11th annual free Veterans Luncheon held at the Stanislaus County Veterans facility on Nov. 3.

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Nelson’s Candy Kitchen in Columbia hosts candy cane making workshops through the month of December. The event is so popular they use a lottery system to select the attendees.

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Call to reserve an evening with your someone special, group or just you at

Great place to host a Bridal Shower.

Enjoy a fun evening painting, creating & celebrating!

Call for details (209) 408-8186 www.pinotspalettemodesto.com 3440 McHenry Ave S-E6 Modesto, CA

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Mocse offers a variety of lending alternatives designed to meet the needs of our members. At the same time, our long standing tradition of community support benefits all. When we invest in each other everyone wins! Keeping it local builds a better community. Call or stop by today to find out more.

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intheknow

Irish

TOAST THE

By SABRA STAFFORD

B

ig cities like Boston, New York and Chicago may be more well-known for their Irish pubs than towns in the 209 region, but that doesn’t mean the area is not home to some fine Irish-inspired bars that will make for a good spot to raise a glass and celebrate St. Patrick’s Day. ■

OLLIE’S PUB This establishment has been part of the scene in downtown Lodi for more than 50 years and is one spot in the Central Valley where patrons can get a pint of Guinness poured by bartenders Jason O’Byrne and Kurt O’Byrne, both of whom have been certified by Guinness to pour the perfect pint. Their Irish beers on tap include Guinness, Guinness Blonde, Smithwick’s, Harp and Magners. They also have more than 20 different varieties of Irish whiskey that can be enjoyed on their own or in one of the many cocktails the pub mixologists have concocted.

22 N. School St. in Lodi (209) 333-9933 FINLEY’S BAR AND GRILL This long-time establishment in Manteca is known for the spirits that are poured out of the bottle and at least one former property owner suspected of haunting the location. The full-service kitchen is known for their downhome and hearty meals, like the smoked meatloaf, and they carry several craft beers. The place has been a mainstay in Manteca and has a décor that is an eclectic mix of country manor and bar memorabilia.

10477 S Airport Way in Manteca (209) 983-9493

FINNEGAN’S IRISH PUB Finnegan’s is a lively place most nights of the week, with offerings of trivia nights, karaoke, open mic nights, and music. On the food side they have an extensive menu featuring some authentic Irish dishes, and have made some inventive meals using corned beef. They have the traditional dish with cabbage, a sandwich, corned beef sliders, and corned beef tacos.

6002 Pacific Ave. in Stockton (209) 951-4782 SHAMROCK TRACY This is an old-school bar with good priced beer and cocktails. They’ve earned a reputation for making fierce Bloody Marys with all the fixings. It’s a cash-only establishment, so come prepared. There’s pool, darts, a punching bag and four televisions.

117 W. 11th St. in Tracy (209) 835-8454 P. WEXFORD’S PUB So, to be fair, this Modesto establishment is actually modeled after a British pub, but it has plenty of qualities to give it an Irish feel.

It’s a popular spot, especially on St. Patrick’s Day. Their menu includes such fare as fish and chips, bangers and mash, corned beef and shepherd’s pie. The bar has numerous beers on tap and a well-rounded wine selection.

3313 McHenry Ave. in Modesto (209) 576-7939

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O’RYLEIGH’S TAVERN While not exactly Irish, this establishment prides itself on the St. Patrick’s Day celebration. They’ll be serving up green beer and Irish-themed cocktails all night.

They have pool, darts and a DJ playing dance music on Fridays and Saturdays.

1730 Canal St. in Merced (209) 233-9599 MURPHYS IRISH PUB This long-running establishment in Murphys was purchased by co-owners Brandy Kaufman and Dan Bunce, in 2018, just two weeks before St. Patrick’s Day. It was a wild night and the duo is expecting nothing less this year. Murphys will celebrate Irish Days on March 16 and then St. Patrick’s Day on March 17 and the pub will be a popular destination. The pub creates the Irish vibe through their beer and wine selection, and the menu, which features some traditional dishes like bangers and mash and new takes on Irish foods, like the fresh-baked pretzels that are served with a cheese made using Guinness.

415 Main St., in Murphys (209) 890-3350

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intheknow

By SABRA STAFFORD

PHOTOS BY KRISTINA HACKER/ 209 Magazine

L

ocated between Lake Tahoe and Yosemite on Highway 4 are the Central Sierra Nevada Mountain Range, also referred to at times as the California Alps. With the snowfall the area becomes a frosty realm for 209 residents and visitors to frolic and play.

It’s not necessary to travel all the way to the apex to find frivolity and adventure. The Ebbetts Pass National Scenic Byway has a number of destinations before the road closes that offer winter recreation, fantastic food, unique shops and plenty of snowy stops. ■

HEY ARNOLD!

This town in Calaveras County, where the population (3,843) is close to the elevation (4,000), is surrounded by the Stanislaus National Forest and the Gateway to Big Trees State Park. The area has miles of trails for hiking, biking and horseback riding, including the 7-mile Arnold Rim Trail, where if the snow has fallen visitors can snow shoe around White Pines Lake or to one of the many stunning vistas.

Within the town is a bevy of lodging, food, and shopping venues, like Cedar Center. In this shopping hamlet visitors will find the Peddler’s Market, owned by Arnold residents Trisha Thompson and Robert Tedore. The couple has filled their store with an eclectic collection of items brimming with rustic charm, from small touches, like hand-

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painted decorative eggs to large pieces like an authentic farmhouse dining hutch.

Cedar Center also is home to Fine Things, a gift shop that highlights local artisans and products unique to the area, and the clock shop Somewhere in Time. The store sells and repairs all kinds of clocks with an expansive inventory that makes it rather easy to lose track of time.

Cedar Center is located at 1225 Oak Circle in Arnold.

Up and down Highway 4 in Arnold are a collection of shops that have found success with unique and focused niches. There’s the Green Frog Soap Works, where they make a variety of handcrafted soaps using the cold process method. The Green Frog Soap Works is located at 1013 Highway 4. There’s also the Trout Spot, which is a paradise to anyone who likes to fish. The store offers a

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DESTINATION DORRINGTON

wide variety of fly-fishing gear, tackle, and fly varieties to tempt numerous fishes. The Trout Spot is located at 1311 Highway 4.

Perhaps the Arnold store that has the most unique niche is the Rusty Knife, which carries an inventory of fine culinary items and firearms. They also sell ammo and offer sharpening services. The Rusty Knife is located at 2275 Highway 4.

If all the shopping and recreational activities have built up an appetite, Arnold has plenty of culinary options to tempt the taste buds. Some local recommendations include: Bistro Espresso, which is known for their free-trade organic coffee brews; Bolin Barbeque and Baking Company, known for their hand-smoked meats and rave reviews for their mac-n-cheese; Dogwood, which features an open kitchen preparing fine dining meals in a casual setting; and Snowshoe Brewing Co. Restaurant, with a menu that includes locally crafted microbrews and plenty of family-friendly meals.

Perhaps Arnold’s most well-known eatery is Sarafina’s Italian Kitchen. The menu features a blend of classic Italian cuisine with California fusion. They have freshly made pastas, raviolis, and risottos, as well as chicken, steaks and seafoods, all paired with local wines and beers.

Before leaving Arnold, it is well worthy it to visit the Sierra Nevada Logging Museum. Though small, the museum paints an authentic picture of what life was like for early loggers and the logging industry as a whole. The museum is located at 2148 Dunbar Road. For more information call 795-6782.

Dorrington could be missed in a blink of the eye while traveling along Highway 4, but keep your eyes open because there’s some fun and tasty food to be had in this little town.

Dorrington, located further up Highway 4, was originally settled as a sheep ranch. The town became known as Cold Water Springs, a reflection of the streams and springs that were bountiful in the area. Settler John Gardener purchased the property and started building a hotel that could be used by his wife, Rebecca’s, family. The first hotel burned to the ground during its first year. The second structure didn’t fair much better as it was felled by a heavy snowfall. The third attempt met success because Gardener used wood from the big Sequoia trees growing nearby.

The town name eventually was changed to Dorrington, which was Rebecca’s maiden name.

The Dorrington Hotel still stands and after a refurbishing by the new owners a couple of years ago, it has become a popular spot for weddings and private parties. The hotel can sleep up to 10 people, with the second floor having five rooms and two shared bathrooms.

Downstairs is an open living area, a dining

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room and a kitchen. Antique furnishings and décor have been used, but they also mixed in some modern conveniences like a flat screen television and free wifi.

A back deck opens up to a picturesque meadow that fades into a grove of pine trees and the mountains beyond. During the colder months, the meadow is often filled with snow and makes for a private winter wonderland.

Guests at the hotel also have access to the Big Trees Recreation Center, which has pools, tennis courts, picnic areas, and other activities.

Located next door to the hotel is Dorrington’s most well-known establishment, The Lube Room Saloon. The name may give some pause, but the Lube Room really is a one-ofa-kind meeting spot where locals and visitors mix and mingle with friendly ease. The locals are also quick to point out that the Lube Room makes the best burgers around.

For decades the only grease to be found in the building was from the autos in for repair. In 1977, it was converted into a bar and eatery, but in deference to the past, the owners decided to reflect the history in the name.

In 2015, the Lube Room was purchased by a new ownership group of families and they have strived to keep it the kind of place the locals hold close to their hearts.

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intheknow

PHOTO BY DAVE BUNNELL/GoCalaveras.com

CALAVERAS BIG TREES STATE PARK

Three miles north of Arnold off Highway 4, the colossal trees of Calaveras Big Trees State Park stand in quiet testimony to prehistoric times.

These massive relics, which can reach a height of 325 feet and a diameter of 33 feet, are descended from trees that were standing when dinosaurs roamed Earth, and birds, mammals and flowering plants began to appear. Some of today’s trees are thought to be as old as 2,000 years.

Winter is a great time to visit the park. The Parkway to the South Grove will close for the season around mid-November and remain closed until late April, but the North Grove area remains accessible. There are slope areas, perfect

for beginning sledders, snowman building and snowball fights.

At the end of the main parking lot, visitors will find the Warming Hut, which is completely funded

by Calaveras Big Trees Association and staffed by docents.

Open weekends from November through March, complimentary hot chocolate, cider and coffee are served around a big open fire pit.

Donations are always welcome.

On Saturdays, depending on the snow and weather, a guided snowshoe hike explores the North Grove trail. Snowshoes are provided at no charge for those that don’t have their own. These hikes begin and end at the Warming Hut. If there is not enough snow for snowshoes, there will still be a guided hike.

The Visitor Center is open daily.

Visit parks.ca.gov/calaverasbigtrees or call 209-795-2334 for current hours and conditions.

Serving Generations of Families Since 1876

State of the Art Mortuary. Traditional Chapel to seat 400 or more.

Spacious & Well-Maintained Cemetery. In-House Flower Shop. Advance planning.

Turlock Funeral Home also provides service to out-of-town cemeteries at no extra cost to you. This includes travel to: San Juaquin Valley National Cemetery,Santa Nella Denair Cemetery Lakewood Memorial Park, Hughson Modesto Cemeteries Ceres Cemetery Hilmar Cemeteries (North & Suth) Oakdale Cemeteries Ripon Cemetery Sunnyside Cemetery, Stevinson Merced Cemeteries Winton Cemetery Hills Ferry Cemetery, Newman Escalon Cemeteries

Additionally, we travel to all cemeteries within CA, as well as complete arrangements for burial throughout the USA, Mexico, and the world.

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intheknow

Put a

lid on it

By SABRA STAFFORD

T

he blustery winter winds can play havoc with most hairstyles, which makes it a perfect time of the year to don a hat atop your head.

The key to wearing a hat with real style is to pick one that compliments your face shape. Those with long faces should look for hats with wide brims or ones that cover more of the forehead, like a beret.

Hats like Bowlers, fedoras, and beanies look best on people with a square-shaped face because the roundness helps balance the sharp jawline. People with a heart-shaped face fair best with hats that have a medium brim and ones that keep the proportion between the forehead and chin in balance, like cloches, pillboxes and fedoras. Round face shapes look best in hats with sharp lines and some height, or worn at an angle, like floppy hats, newsboys and Homburgs. â–

PHOTOS BY KRISTINA HACKER/ 209 Magazine

Red Safari felt hat with rope trim by Adora Hats. Available at ...and then some.

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F E B R UA RY/MA R C H 2019

1/24/2019 12:23:14 PM

Brown cloche hat with flower embroidery by San Diego Hat Co. Available at Kristine’s Clothing.

Plaid flat cap for men and women

by Henschel Hat Co. Available at ...and then some.

Black floppy hat with red rose embroidery by San Diego Hat Co. Available at Kristine’s Clothing.

Black boiled wool fedora

by San Diego Hat Co. Available at Kristine’s Clothing.

KRISTINE’S CLOTHING is a boutique specializing in women’s attire, accessories and shoes. It is located at 426A Main St. in Murphys. For more information call (209) 728-2506.

Homburg-style men’s hat with grosgrain ribbon

by Henschel Hat Co. Available at ...and then some.

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...AND THEN SOME bills itself as a fashion accessory store for “geezers and hipsters.” It is located at 415 Main St. in Murphys. For more information call (209) 728-1900.

F E B R UA RY/MA R C H 2019

1/24/2019 12:23:49 PM

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intheknow

CELEBRITIES OF THE 209

By JEFF BENZIGER

T

houghts of movie and TV stars conjure up images of sprawling palm-tree lined estates along Sunset Boulevard. But a scattering of entertainers have also made the 209 their home.

Child silent movie star Diana Serra Cary, known as “Baby Peggy” to millions in the 1920s, has called Gustine and Newman home for many years.

Character Jack Elam lived in the Modesto area during the 1930s. Elam, who made a cameo role in “High Noon” and served as James Garner’s sidekick in “Support Your Local Sheriff ” (1969), spent some time studying at Modesto Junior College where his brother was a professor.

The cock-eyed actor died in 2003.

Here’s a recap of the famous past residents of the 209: ■

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Erin Moran In the 1990s, “Happy Days” actress Erin Moran lived on a 10-acre ranch in Stevinson in Merced County.

She left years before her death in 2017 at the age of 56.

r e n n e R Jeremy

Successful actor Jeremy Renner was born in Modesto and graduated from Beyer High School in 1989.

George Lucas

Star Wars creator and Modesto native George Lucas served as grand marshal in Modesto’s 2013 Graffiti Parade.

George Walton Lucas, creator of “Star Wars,” grew up at 530 Ramona Avenue after his May 14, 1944 birth in Modesto. His father, George Walton Lucas, Sr., ran the L.M. Moore stationery and office supply store. The Lucas’s later moved to a walnut orchard north of Modesto.

From 1958 to 1962, Lucas attended Downey High School and on June 12, 1962 – two days before graduation – Lucas suffered a serious car crash while driving his Fiat Bianchina on rural Claribel Road. He felt his life was spared for a reason; he attended Modesto Junior College and a film school at the University of California. He produced a short film on racing, which led to the Modesto-based film American Graffiti shot in Petaluma.

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intheknow

Ben Johnson Stuntman, rodeo cowboy and western movie actor Ben Johnson lived on Skiff Road in Escalon. Best known for his roles in “Shane,” “She Wore a Yellow Ribbon,” and “The Wild Bunch” the Oklahoma born actor returned to the area several times. In 1982 he filmed “Shadow Riders” in Knights Ferry, Sonora and Columbia with Tom Selleck and Sam Elliott. He also attended Sonora Wild West Film Festivals.

Carol Channing Carol Channing became a Modesto resident in 2003 after marrying junior high school sweetheart, widower Harry Kullijian. The couple shared his home on Rumble Road in Modesto. She once caused excitement at the courthouse when she showed up for jury duty. Channing and Kullijian later appeared at a fundraiser at the Barkin’ Dog Grill where she sang.

Upon Harry’s death after Christmas 2011, Channing moved to Rancho Mirage where she died this year.

Janet Leigh Actress Janet Leigh was born in 1927 as Jeanette Helen Morrison in Merced where she lived two years. Her parents, Fred and Helen Morrison moved her to Stockton where she excelled in music and dance at Weber Elementary School.

The Stockton High School graduate gained fame in the Hitchcock thriller, “Psycho.”

Robert Conrad

“Wild, Wild West” TV series star Robert Conrad spent decades in a 5,000-squarefoot chalet in Bear Valley near Arnold.

Starring as James West in the 1960’s series “The Wild, Wild West,” and fighter pilot squad commander Pappy Boyington in the 1970’s series “Baa Black Sheep,” Conrad purchased the property in the early 1980s.

Conrad’s time here was marred in a March 2003 DUI crash on Highway 4 west of Arnold. Seriously injured Conrad was Medi-Flighted to Doctors Medical Center in Modesto. Later a Calaveras County judge sentenced Conrad to six month’s house arrest and ordered him to complete alcohol counseling.

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Harve Presnell 1950 Modesto High graduate Harve Presnell who appeared in “Paint Your Wagon” and “Fargo,” was born in Modesto in 1933. As a teen he picked peaches on his family’s ranch on Ladd Road. He is best known for his role in the Broadway play “Annie.”

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Steve Perry

Slim Pickens and wife Margaret Lindley met at the Madera Fairgrounds.

Slim Pickens

Former lead singer of “Journey,” Steve Perry was born in Hanford to Portuguese parents. The 1967 graduate of Lemoore High School later spent time near Tracy.

While in high school Steve sang and played drums for the band, “the Sullies. They competed and won over 80 other bands at the Calaveras County Battle of Bands in Angels Camp.

In his 20s, Perry moved to Sacramento to start the band “Ice” with future music producer Scott Mathews. In 1975, Perry formed Pieces, another unsuccessful rock band, in Thousand Oaks. Perry ended up in Banta near Tracy where he fronted for “Alien Project.” He nearly gave up music in 1977 when bassist Richard Michaels was killed in a crash. Returning to Lemoore, Perry’s mother begged him to answer a call from Walter Herbert, manager of the struggling San Francisco band “Journey.”

Perry and Jonathan Cain were traveling through the 209 from Bakersfield to San Francisco when they wrote the hit song, “Who’s Crying Now.”

Best known for roles in “Honeysuckle Rose” and “Dr. Strangelove,” character actor Slim Pickens retired in Columbia where he was listed in the telephone directory. He occasionally shopped in the Valley and in 1981 showed up at Sears at the Vintage Faire Mall to rent a tuxedo for his daughter Margaret’s wedding.

Pickens was born Louis Burton Lindley in Kingsburg and attended Hanford High School. He traded dairying for the excitement of the rodeo circuit. Pickens appeared at many rodeo events in Oakdale and rode in the 1977 Oakdale Rodeo Parade. Pickens died at Modesto’s Evergreen Convalescent Hospital on Dec. 8, 1983. His funeral in Columbia attracted western actors Rex Allen and Burton Gilliam.

Hedy Lamarr

Jeremy Renner Successful actor Jeremy Renner was born in Modesto and graduated from Beyer High School in 1989. He attended Modesto Junior College, where he studied computer science and criminology, before he took drama as an elective and decided to pursue acting. He has starred in 36 movies to date, including “Dahmer,” and “The Assassination of Jesse James by the Coward Robert Ford,” “Mission Impossible Rogue Nation,” “The Avengers” and “The Bourne Legacy.”

Hollywood actress Hedy Lamarr called Turlock home during her marriage to Lewis W. Boies Jr. Boies was an attorney in Beverly Hills who met Lamarr when he served as her divorce attorney.

They wed in 1963 and regularly stayed at the five-bedroom colonial home at Sierra and Shasta streets – built in 1941 by Boies’ father, founder of Boies Pharmacy. They divorced in 1965 and Lamarr never returned to Turlock.

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Future rock star Steve Perry was born to Raymond and Mary Perry in 1949 in Hanford.

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Happy cows.

Happy milk.

Stanislaus County’s freshest bottle of milk.

At Nutcher Milk Taste matters. We feed our cows a balance daily ration, that our nutritionist puts together. We pick ingredients that don’t change the flavor of the cow’s milk.

When we milk our cows, their milk comes out about 98 degrees and we chill it to 38 degrees within 5 minutes of leaving the cow, saving flavor and preventing bacteria growth. This is above and beyond the Grade A standard.

We pump the milk to the processing plant 20 feet away during milking. We then do antibiotic testing to ensure antibiotic free milk. We then pasteurize and homogenize, making it ready to go to the bottle.

From cow to bottle in just a few hours and it is only milk from our cows.

We offer Whole milk, 2%, Half and Half and Lactose free whole milk.

Fun flavors for young and old. Chocolate, Strawberry, Cotton Candy, Root beer, Orange cream, Mocha, Cold brew Coffee, Eggnog, Pumpkin spice, and always trying new ones.

We deliver directly to stores near you.

Truly Farm to Fridge for you.

Why glass bottle?

Our cows make great tasting milk, so we wanted a package that didn’t change the flavor.

Glass bottles keep the milk colder, there is no taste changing residue from glass.

We reuse the bottles over and over so no milk containers in the landfill.

A $2.00 deposit exchange for every bottle.

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intheknow

209

A Taste of the

By VIRGINIA STILL

F

Alex Lucero Local musician Alex Lucero will be entertaining guests at the inaugural Taste of the 209 on Sunday, April 28 from 1 p.m. to 5 p.m.

lavors from across the region will be celebrated during 209 Magazine’s inaugural event Taste of the 209, being hosted at the Fruit Yard Amphitheater on April 28.

With food samplings, beer, wine and sweet treats, tickets are $40 per person for general admission with bistro pub tables available for use. Reserved tables for eight with special VIP seating and early entry are available for $600.

The new outdoor venue at The Fruit Yard has the capacity for over 3,000 people and a very spacious lawn area so there will be plenty of room for vendors, mingling and devouring tasty treats.

Local singer-songwriter Alex Lucero will be entertaining guests with his smooth, raspy vocals and melodic sounds.

Hosting the event is Valley foodie, chef and culinary instructor Dana Johnson from Dana’s Family Kitchen.

All proceeds from the raffle prizes and premier silent auction will benefit United Cerebral Palsy, an organization that advocates for children and adults with cerebral palsy and other disabilities.

UCP for San Joaquin, Calaveras, Amador Director of Marketing and Fund Development Jill Faso, explained that their particular charter was incorporated with the United Cerebral Palsy Association in 1954 and has been proudly serving the community ever since. Throughout the many years of service their programs have expanded to touch on many aspects of life for people with dis-

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abilities and their families.

“Today, 82 percent of the individuals we have placed are achieving long-term employment success,” stated Faso.

The Supported Living program is designed to empower consumers served and encourage them to maximize and maintain the skills necessary to live independently within the least restrictive environment. Clients are engaged with income producing activities with the Applies Abilities Program where they learn marketable skills that can transition to employment.

“UCP San Joaquin, Calaveras and Amador have six locations throughout Stockton, Manteca and Tracy and provide our crucial services to over 2,000 clients, providing over 302,700 hours of service a year,” expressed Faso.

“We continue to grow with an operating budget that exceeds $7 million. Despite fluctuation in funding and operation costs, UCP continues to serve more clients every year. Nearly 200 staff work together to provide the services that empower this special and growing population of individuals to achieve their fullest potential.”

Fundraising is a crucial part of UCP’s effort in continuing to provide services, community outings, purchasing supplies, and equipment for their clients.

So while the Taste of the 209 supports a worthwhile cause, attendees will also enjoy savoring some of the best food and drink the region has to offer during this first-ever event.

For more information on tickets, vendor booths and sponsorship opportunities, visit www. tasteofthe209.com. ■

F E B R UA RY/MA R C H 2019

1/24/2019 12:27:25 PM

Turlock Christian The Difference is

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209 Magazine 31-Feb-March 2019.indd 35

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arts&culture

A new barbershop so u n d PHOTOS COURTESY OF STOCKTON PORTSEN BARBERSHOP CHORUS

T

Barbershop Harmony Quartets travel throughout the 209 to perform at public, as well as private events.

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By TERESA HAMMOND

heir sound is sweet and their history vast, as the Stockton Portsmen Barbershop Chorus enters its 65th year of providing harmonies and melodies throughout the 209 area.

The non-profit was first chartered in October 1954.

As was customary, the all-male group began with 33 members. Over a decade ago, however, the local chapter saw fit to be a bit more inclusive and opened membership up to women, and six years ago their bylaws were changed.

“Originally, adding women was to include some close friends that were helping us out when we were short on people,” Stockton Portsmen Director Bill Litz stated.

The chorus currently has 45 members, eight of whom are women.

The bylaw change was a bit ahead of its time for the Barbershop Harmony Society. In June 2018, the BHS also became inclusive with an “Everyone in Harmony,” directive.

“We are still singing in what would be the “men’s range,” but we have taken advantage of the extra range the women have,” Litz continued, “doing some eight-part arrangements that use women in the

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women’s range.”

The addition has also proved fruitful in terms of competition, as the Stockton Chapter of the Barbershop Harmony Society was awarded First Place honors last fall in the Far Western District Mixed Barbershop Chorus competition.

According to Portsmen Chapter Secretary Derick Sturke, the chorus was invited to participate in the fall contest, based off a spring division contest earlier in the year.

“The Portsmen were judged by the BHS panel and were awarded First Place under the umbrella of the BHS subsidiary Mixed Barbershop Harmony Association,” Sturke said.

The achievement by the 209 vocal artists was not just exciting for the local chapter, but for the Barbershop community as well.

“For eight decades this was men only and maintained an orientation of a service club,” Sturke shared, noting similarities to a Kiwanis or Rotary organization. “The BHS has evolved, not unlike society as a whole, to where gender divisions are less important and once male-only groups are now integrated.”

It’s an evolution which is both appreciated and embraced by members like Susan Atkins, now heading into her second year as a Portsmen member.

“I was performing in ukulele groups and wanted to improve my singing voice,” she said of her discovery of the Stockton Chapter. “The Stockton Portsmen were the perfect group for me to learn from. In the short amount of time that I’ve been a member, I personally enjoy the collaboration of working with our board and feel that we have

all benefitted from working together.”

Atkins additionally shared she feels the chapter now benefits with the BHS being known as a co-ed “mixed” chorus, which allows competition benefits.

“When the Stockton Portsmen chose to be co-ed years ago they gave up the opportunity to compete,” she said.

While the competition is an exciting piece and indicative of how well the group represents the 209 area, the members also enjoy performing in a large capacity throughout the northern 209 area.

They can be found performing the National Anthem at Stockton Ports baseball games, as well as for the Stockton Kings G-League basketball team and varying other events. They also participate in holiday performances as well as serenade opportunities.

On Valentine’s Day each year the group offers Singing Valentines, dispatching Barbershop Harmony Quartets to perform for loved ones in the Stockton, Tracy and Manteca areas. For a nominal fee the quartet serenades the recipient with two love songs, presents a fresh rose and a personal message from the sender.

“Money raised goes to chapter operations,” Sturke stated, listing the varying incidentals a group of its type encounters. “As well as monies raised can go to promotion of youth harmony and other chapter outreach programs.”

For additional information on the Stockton Portsmen opportunities and upcoming performances visit www.stocktonportsmen.org, e-mail info@ StocktonPortsmen.org or call (209) 881-7464. ■ 209MAGAZINE.COM

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Stockton Portsmen Barbershop Chorus with the First Place trophy earned from the Far Western District Mixed Barbershop Chorus.

For eight decades this was men only and maintained an orientation of a service club. The BHS has evolved, not unlike society as a whole, to where gender divisions are less important and once male-only groups are now integrated.

— Portsmen Chapter Secretary Derick Sturke

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arts&culture

By VIRGINIA STILL

209MAGAZINE.COM

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I realized early on that I wasn’t cut out for the regular 9 to 5.

Piff the Accounting Dragon just doesn’t have the same ring to it.

I

f you have not experienced Piff the Magic Dragon and his adorable sidekick Mr. Piffles, then it may be time. As luck would have it, you can make plans to see him live at the Gallo Center for the Arts on Feb. 24 in Modesto for the Lucky Dragon Tour 2019. There are two shows scheduled, with one at 1 p.m. for all ages and a 5 p.m. show that is PG13.

Originally, Piff the Magic Dragon was a finalist on “America’s Got Talent” season 10 and most recently competed on “America’s Got Talent: The Champions” edition this past January as his tour kicked off. The show brings fans of all ages a mixture of wit, sarcasm and magic. The popularity and fame from his appearance on Season 10 assisted Piff in securing a residency in Las Vegas at the Flamingo Casino. He broke audience records last summer at the Flamingo, which led to an extension of his residency through 2019.

“I realized early on that I wasn’t cut out for the regular 9 to 5,” stated Piff. “Piff the Accounting Dragon just doesn’t have the same ring to it.”

With many accolades like the Best Comedian in the Best of Las Vegas awards and being nominated for Casino Comedian of the Year along with Bill Engvall and Sebastian Maniscalco, Piff is on the road to fame and fortune. He was also on “Penn & Teller: Fool Us”

which is a show where they are in the audience and watch aspiring magicians as they try to duplicate their tricks.

The one-of-a-kind comedy magic show has entertained thousands of people at sold out shows at some of the most iconic venues like Radio City Music Hall, Shakespeare’s Globe, the O2, and the Sydney Opera House.

“The pockets,” Piff expressed about his favorite part of his character. “Dragons have 27 pockets.”

Piff is from the United Kingdom and explained that “all dragons are from South East London.”

He currently resides in Las Vegas where he added that the desert was a perfect place for a cold blooded reptile like himself.

How did he become a dragon, you might ask? Piff explained, “I went to a costume party, and when I got there (I went as a dragon because my sister had a dragon outfit under her bed—I asked no more questions and neither should you).

When I turned up, no one was in costume; it was just me. I said to my friend, ‘What are you doing?’

And she was like, ‘Well, we thought it was childish.’ And I was like, ‘Really? Really, you think this is childish?’ So, I was drinking red wine in the corner being very grumpy, and my other friend said, ‘You should do this in your act. You could be Puff the Magic Dragon.’ I said, ‘Wait! I could be Piff the Magic

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Dragon. You might have heard of my older brother ... Steve.’”

Some of his influences along the way are Penn and Teller, who he expressed as heroes and mentors and most importantly his friends that he has had over the years.

“I love it,” added Piff about performing in the States. “Turns out America loves dragons. Just look at the ‘Game of Thrones’ ratings. Makes a nice change from the UK where their patron saint is notorious dragon slayer St. George, disgusting.”

There are a few different reasons to check out Piff the Magic Dragon at the Gallo Center for the Lucky Dragon tour, like listening to a grumpy dragon telling jokes or watching a cute furry little friend doing magic tricks. Either way, smiles and laughter are sure to fill the theater. ■

IF YOU GO WHAT: Piff the Magic Dragon, comedy and magic tour WHEN: 1 p.m. (all ages) and 5 p.m. (13 and over) Feb. 24 WHERE: Gallo Center for the Arts, 1000 I St., Modesto TICKETS: $19 to $49 and are available by calling 209-338-2100 or at galloarts.org

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navigator

Napa County serves up

wine and chocolate G

By MARG JACKSON

oing strong for three decades already, the 30th Annual Chocolate and Wine Event in Napa County is on the calendar for March

PHOTOS COURTESY OF DORIS GENTRY

24.

Hosted at The Meritage Resort & Spa, 875 Bordeaux Way in Napa, this festive, unique fundraiser will run from 3 p.m. to 6 p.m. and bring together some 30 wineries and just as many chocolatiers, all in the name of a good cause.

“Mostly guests arrive from San Fran to Sacramento to Stockton. When a typical tasting is $40 to $60 per person, one can attend this event and taste from 30 wineries in a three-hour window,” explained event chair Doris Gentry. “Admission is only $60 per person for all 30. Plus you get food, chocolate, live music and mingle with Napa VIPs – it’s a win/win.”

The Chocolate and Wine Event supports Napa County foster and adopted kids and Gentry said she believes that’s one of the reasons it has grown so much over the years.

“We support foster kids – everyone loves that idea,” Gentry pointed out. “Every dime goes right to the kids. We have zero employees and zero building; we are a true non-profit. Guests love that.”

Top wineries in Napa serving in past years have included Ahnfeldt Wines, Beaulieu Vineyard BV, Bouchaine Vineyards, Cakebread Cellars, Castello di Amorosa Winery, Ceja Vineyards, Chateau Montelena Winery, Clark-Claudon Vineyards and Drakes Brewing Company (Beer). Also, Eagle Eye Winery, Gallegos Wines, Hall Wines, Hardball Cellars, Herencia Wines, Hersly Wines, Jamieson Ranch Vineyards, J. Moss, ME Wine, Merryvale

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Vineyards, Monticello Vineyards, Napa Cellars, Peju Province Winery, Prager Winery & Port Works, Rutherford Ranch Winery, Saddleback Cellars, Sequoia Grove Winery, Six Sigma Ranch & Winery, Stag’s Leap Wine Cellars, Steltzner Vineyards, St. Supéry Napa Valley, Tedeschi Family Winery, Trinchero Family Estates, Truchard Vineyards, Y. Rousseau Winery and Zoetic Wines.

Paired with the varietals, attendees will find an appetizer buffet full of “sandwich bites, charcuteries and savories,” Gentry said, with plenty of chocolatiers also on hand to provide the sweetness as part of the event. Oakdale’s own Cowboy Toffee Company, in fact, has been a participant in past years.

“This is the combination of the region’s finest wines, best chocolates, and the desire to support the well-being of children. That is what makes this event so special,” noted Gentry.

For more information or to purchase tickets, visit the website at www.napachocolateandwine.com.

This event provides funding for the Napa Foster Care Association. The money raised offers foster kids a chance to be like others, Gentry said, by providing for needs and trips that many would consider normal but foster kids might not otherwise get to take, such as seeing the beach, heading to the Santa Cruz boardwalk or riding on a Ferry around San Francisco.

“Your generosity helps these children. They have lost everything. Family, pets and more. Taking these children on an outing with 200 others from Napa heals in ways we cannot possibly describe,” added Gentry.

Live music for the 2019 Wine and Chocolate event will feature JourneyDay with Take Flight A Cappella and there will also be a live radio broadcast during the festivities by Bob St. Laurent of Napa’s 99.3 FM the Vine and 1440 AM KVON. Gentry has been chairing the event for 10 years and said when it first started some 30 years ago, they typically drew about 100 people. Now, more than 500 are expected to turn out for the day.

“Taste from 30 wineries for one admission price. It’s indoors so weather does not matter, in March it can still be rainy and cold,” Gentry said of what attracts people to come back year after year. “Dress is ‘Napa Casual’ – the crowd is animated and fun. Not a stuffy 209MAGAZINE.COM

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event, everyone feels welcome and engaged.”

She added that there are about 300 silent auction items up for bid and roughly a half dozen items to be auctioned off live during the event.

“Need a weekend at the Meritage? Want dinner with local celebrities? Bid and win.” Gentry said.

She added that the Napa County Foster Parents – active for 50 years – continue to lead the way in “building awareness, providing education, and inspiring hope to those involved in the effort of preventing child abuse and neglect.”

Napa County Family and Foster Care Association is a NonProfit, 501(c)3 Corporation.

And what brings Gentry the most joy during this annual gathering?

“Oh my, to see the smiles. To see over 500 turn out and sip and sample. An honor and a blessing for sure,” she said. “Join us. You will be a supporter forever after that. Load up your car with friends and plan to have a blast.” ■

IF YOU GO

WHAT: CHOCOLATE AND WINE FESTIVAL WHEN: 3 p.m. to 6 p.m. March 24 WHERE: The Meritage Resort and Spa, Napa TICKETS: $60 each, available at bit.ly/chocwinefest

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feature

Putting life in

f CUS

By KRISTINA HACKER

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P

Photography reduces any outside anxiety that may be present, and allows me to live in the moment. ­—Terrence van Doorn

details,” he said.

Van Doorn said the ability to focus on the “now” through photography helps him cope with the loss he suffered while in the service and after when he returned home and became close with other veterans who succumbed to suicide. He has recommended photography, and other art forms, to fellow veterans to veer them away from wanting to isolate.

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“You don’t have to be a pro at what you’re doing, you just have to be in the moment and enjoy it,” said van Doorn.

Van Doorn formerly worked with Stanislaus County as a veteran advocate and was named the Veteran of the Year for 2013 by then-Assemblywoman Kristin Olsen. He then went on to work for Wounded Warrior project as a West Coast liaison.

During this time, he continued

PHOTOS BY CANDY PADILLA/ 209 Magazine

hotography isn’t just a passion for Terrence van Doorn — winner of the inaugural 209 Magazine Cover Photo Contest — it’s a lifeline.

When the Modesto resident first picked up a camera in 2012, he was looking for a hobby. But what he found was so much more. Van Doorn is a combat veteran who served in the U.S. Marine Corps from 2001 through 2005. When he returned home from Iraq, he entered the law enforcement field but soon found out that he suffered from post-traumatic stress disorder.

“When I came back…I worked in a law enforcement capacity and for myself I decided with PTSD, I wanted to find another career path,” he said.

Soon after he left law enforcement, van Doorn bought an inexpensive camera at Costco to fill his time while deciding what to do next.

“Doing photography was therapeutic, it was an outlet for me just to kind of see life in a different perspective and capture the beauty of everything,” he said.

Van Doorn said that when he has a camera in hand, he’s building a connection between the subject and himself — whether it be a beautiful landscape scene or working with a family.

“There is so much going on in our day to day lives that sometimes we may not allow ourselves to single out a given moment and pull our full attention to it. Photography therefore reduces any outside anxiety that may be present, and allows me to live in the moment. To find beauty in the littlest things — such as capturing a flower that just blossomed; stealing a candid moment with kids that you know the family will treasure for years to come; or, seeing the model value your art spreads positivity — it connects you to the world. Then, when postprocessing the photos to make it your own, it is like a Zen garden finishing the retouches, bringing out emotion within the colors, and focusing on the

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feature to go back to photography as Army. a way to “connect” with the “I thought there was a great world and cope with his PTSD connection there,” he said. symptoms.

The winning photo was Van Doorn finally decided taken at sunset in a parking last year to devote his time garage in downtown Modesto. and efforts to his creative side Van Doorn worked with and is currently enrolled in the Osuna to get just the right look Academy of Art University in for the photo.

San Francisco where he is pur“I have a bachelor’s degree in suing a Master’s in Fine Arts Social Science, so I try to take degree in Advertising. a spin on understanding other “I’m still a hobbyist right people and what they want to now, but I’ve been doing some see in their photos and I try to professional work as a colbring it out,” he said. laboration with some people,” Equipment-wise, van Doorn he said. recently switched from Canon One of his collaborations is to Sony with the Sony a7III with the San Francisco TimMirrorless Digital Camera. berland store. He takes photos “I fell in love with my and videos of camera, just the Timberland low-level shootproducts and ing in it and models to asthey way I can sist with social see the shots media efforts and settings and product enbefore I shoot,” gagement. Van he said.

Doorn does a lot Van Doorn of family photo also enjoys shoots and event landscape phophotography for tography, where Strut Performlow-level and ing Arts dance long exposures studio, as well. are a must.

He also uses While van his talent to Doorn is work­—Terrence van Doorn ing on furtherhelp others. In December, he ing his photogheld a boutique family Christraphy skills, he’s also passing mas photo shoot and instead along his love of the art to his of being paid, he required his children, Azaliyah, 15, and subjects to show a receipt for Christopher, 11. a $50 donation to help the “My wife (Stephanie) is victims of the Camp Fire in creative with making projects Butte County. and my son and daughter “We raised over $1,000 in love shooting as well. I passed one night in our home. That down my old camera to my was a blessing,” he said. daughter because she’s the Van Doorn said he was just oldest and my son has her hoping to share his work when old camera. We’ll go out and he entered the 209 Magashoot, like in Carmel or we’ll zine Cover Photo Contest go out to Knights Ferry. and highlight another local I think they found a gift in veteran — the model in his it as well,” he said. picture, Melissa Osuna, who 2019 is shaping up to be a also served in Iraq in the U.S. banner year for van Doorn. He

Cpl. Terrence van Doorn and Cpl. Mike Anderson, Jr. (KIA 12/14/2004).

Cpl. Terrence van Doorn pictured with his squad (3rd Bn, 5th Marines).

You don’t have to be a pro at what you’re doing, you just have to be in the moment and enjoy it.

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not only won the inaugural 209 Magazine Cover Photo Contest, but he will soon be sharing positive stories from the area through the Dean Blechman Show podcast.

“I just try to stay active creatively. It’s been a blessing so far where it’s taken me,” said van Doorn. ■

Connect with Terrence van Doorn: VanDoornPhotography.com IG: @vandoornphotography Watch on Studio209.tv

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1/24/2019 12:30:02 PM

feature

209 Magazine Cover Photo Contest Honorable Mentions PHOTOGRAPHER’S NAME: Alejandro Trujillo CITY OF RESIDENCE: Denair CONTACT INFO: PhotosbyAlejandro@outlook.com — https://alextrujillo.smugmug.com Trujillo’s photo was shot at Laundro Land Coin Op and the model in the photo is Victoria Grace Tosti.

“I like to try new things when it comes to my photography.

Living in a small town can challenge your creativity. We don’t have the tall skyscrapers or fancy architecture, so I have to try and use what’s around me to present a new look, and the laundromat was one of those ways.”

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PHOTOGRAPHER’S NAME: Elisa Solorio-Ontiveros

PHOTOGRAPHER’S NAME: Reg Smith

CITY OF RESIDENCE: Turlock

CITY OF RESIDENCE: Oakdale

CONTACT INFO: @elisaontiveros

CONTACT INFO: www.regsmithphotography.com

Solorio-Ontiveros’ photo titled “Bridging Gaps” was shot at Kewin Park in Modesto.

“Bridges are a source of inspiration for me. It is a structure that closes that gap between two people and their cultures. To me, this walkway allows connections in order to explore other places as our journey transcends.”

Smith’s photo titled “Country Road, Almond Orchards” was shot on Warnerville Road in Oakdale.

“All the elements of an interesting and unique photo were there.”

PHOTOGRAPHER’S NAME: Anna Barber CITY OF RESIDENCE: Ripon CONTACT INFO: www.annapics.net — Annapics@ charter.net Barber’s photo titled “Almond Orchard with Clouds” was shot along River Road looking south into one of the almond orchards in Ripon.

“I do make an effort to get out with my camera during almond blossom time especially. This photo is manipulated only to the extent of enhancing the contrast to bring out the clouds which most photographers do as a routine part of post-production in our digital world.

Not too different from what we would have done in the darkroom back when we all used film.”

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thegreatoutdoors

By JAROD BALLARDO

T

he magical time for fishing is just around the corner for us bass fisherman. Like us, largemouth bass are starting to take notice of the slightest changes in the weather, and have most likely started to become more active. Over the years, I’ve learned to pay close attention to two environmental changes towards helping me determine whether or not the fish are in the early stages of the spawn. Those two major changes are water temperature and the moons phase.

I know there are a lot more factors that come in play when predicting changes in fish behavior, but keeping an eye on those two has definitely helped.

Water temperature is important because in order the eggs of the fish to hatch, the water must be warm enough for the eggs to survive. For largemouth bass, 55 degrees is the magic number.

Every species on the planet is affected by the moon. Growing up, I never quite 209MAGAZINE.COM

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believed that the moon had such an effect on fish until I started fishing tidal waters. The sun and the moon are like magnets constantly pulling on the earth. One of the only things that can be pulled from the earth is its water. Large bodies of water are pulled on by the sun and the moon causing high and low tides daily. When there’s a full moon, the sun and the moon are aligned, making for higher high tides and higher low tides. Basically, the water levels are staying abnormally high for longer periods of time.

Areas that were once out of water are now underwater for extended times making for great spawning or feeding areas. Some of you may be thinking that the full moon doesn’t increase water levels in the lakes you fish. It most likely doesn’t, but the gravitation pull is still in effect and the fish being suspended in water are definitely aware of it. ■

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One thing is for sure, if you wait for the fishing reports to tell you when it’s time to get out fishing, there’s a good chance you missed out.

Jarod Ballardo with a 10-pound bass he caught on the Delta.

The Lakes: Early springtime fishing in our local lakes can be incredible for numbers of fish and an occasional trophy catch. For bass, they’re usually making their way shallow towards the spawning areas and just waiting for the conditions to become just right for them to start spawning. Small artificial baits can usually load the boat with keeper sized fish.

It’s really hard to beat a 5-inch Senko or Shaky Head Worm fished from the surface down to 20 feet deep. For trout, they’re usually caught by those fishing with traditional trout baits from the bank or by anglers trolling for them. The bite is often very good as most of our local lakes continue to be planted weekly and those trout that have gone deep begin to make their way shallow for the spring. It’s an important time to keep an eye on your fish finder as the trout can be found at a variety of different depths.

The Delta: Fishing the delta during the months of February and March can be brutal one day and absolutely amazing on the next. Seldom are two days alike. One thing is for sure, if you wait for the fishing reports to tell you when it’s time to get out fishing, there’s a good chance you missed out. Especially for the schools of striped bass that migrate through the delta in the spring. I used to only fish for stripers in the fall until I targeted stripers in the spring while trolling around Rio Vista. I’ve since looked more forward to catching them in the spring than any other time of the year. As far as baits, I prefer to troll with broken backed Yozuri deep divers with a white worm nose hooked on the back hook. If you’re looking to catch a trophy largemouth this is the time to be out there. The first spawn of the year is usually by the biggest fish. As much as I like to throw all the latest and greatest baits on the market, it’s tough beating a threequarter ounce black and blue jig or a red spinner bait with gold blades fished around sparse tulles. Of course, there’s always the Senko, a 6-inch wacky rigged Senko in green pumpkin has probably caught more trophy bass on the delta than anything else.

A lot of anglers sit at home waiting for the weather to be perfect before they decide to go fishing.

As much as I enjoy fishing in nice weather, I’ve learned that the best fishing this time of year can be when you least expect it.

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Alvaro Munoz from Stockton enjoys some cold weather fishing.

John Ballardo shows off his best catch of the day.

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thegreatoutdoors

By MATT JOHANSON

T

here’s no overstating the losses the Camp Fire inflicted on the town of Paradise and Butte County.

The blaze that began on Nov. 8 raged for weeks, killed at least 86 people, destroyed nearly 19,000 buildings, and caused up to $10 billion in damage. Even those hundreds of miles away suffered from heavy smoke which forced hundreds of schools to close and countless outdoor events to cancel.

However, the generosity of those from throughout the state and nation has greatly eased the suffering caused by the deadliest and most destructive wildfire in California history. United Way of Northern California distributed 2,423 grants totaling $1.3 million to survivors by the new year. American Red Cross mobilized 3,300 employees and volunteers, spending $36 million in the first month. Salvation Army provided 126,000 meals and financial assistance to 20,000 people.

To help families that lost everything celebrate Christmas, Lions Clubs gave away 400 turkey dinners and Family Giving Tree donated more than 5,000 toys. The Humane Society and hundreds of volunteers stepped in to care for displaced animals. Sierra Nevada Brewing Company from nearby Chico created a charity beer, donating 100 percent of its proceeds to the Sierra Nevada Camp Fire Relief Fund, and 1,500 other breweries nationwide followed its lead, raising some $15 million.

These are just a few examples; countless other individuals and groups pitched in and continue to do so. The need will continue well into 2019. It’s not too late to contribute to one of the many worthy charities responding to the devastation, including the American Red Cross (https://www. redcross.org/local/california/gold-country.html), Salvation Army, (https://deloro.salvationarmy.org/), United Way (https://www.norcalunitedway.org/camp-fire), or Humane Society (https://bit.ly/2DAcZUz). Or it wouldn’t hurt to go to the nearest watering hole and order a Resilience Butte County Proud IPA. ■ 50

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PHOTO BY STAFF SGT. TAYLOR WORKMAN/ U.S. AIR FORCE

Mary Gowins feeds a neighborhood cat in Paradise, California on Dec. 17, 2018.

PHOTO BY DANIEL CIMA/ Red Cross

The Murillo family stays at a Red Cross shelter in Butte County after fleeing their home in Magalia due to the fires.

Army Spc. Mark Maynard and Pfc. Christian P. Reinke help community members unload donations at a temporary animal shelter at the municipal airport in Chico on Nov. 18, 2018. In response to the Camp Fire, the airport has been converted to care for displaced animals.

PHOTO BY KRISTINA HACKER/ ARMY NATIONAL GUARD

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Winter got off to a decent start as surveyors found 67 percent of normal snowpack during their first measurement on Jan. 3. That could be better, but it’s mountains ahead of last year at that time when only a few patches of snow covered the ground. Several January storms look to improve the next measurement.

Speaking of snow, officials from Stanislaus, Eldorado, Plumas, Tahoe and Lassen national forests are preparing winter travel rules that would restrict the use of snowmobiles, allowing them in designated areas while reserving others for non-motorized use. Some of the plans are due for release this year, though the shutdown could delay them. Whenever they arrive, expect plenty of debate from snowmobilers, cross country skiers and snowshoers to follow.

State and national parks are taking new measures to improve their reservation systems for campground and trail permits.

To prevent software bots from snatching up all the coveted reservations before human beings get a chance, both recreation.gov (for federal lands) and reservecalifornia.com (for state lands) have upgraded their sites. Both state and national parks have banned the resale of reservations. Still, stiff competition for popular sites like Yosemite Valley and Mount Whitney will likely continue, so try to book early, try several dates and consider alternative destinations. Many sites book six months ahead of time, so now’s the time to get after reservations for the summer season.

In the year’s top climbing story, Yosemite superstars Alex Honnold and Tommy Caldwell destroyed the speed record on The Nose of El Capitan on June 6, 2018. The dynamic duo scaled the 3,000-foot granite face in 1 hour, 58 minutes and 7 seconds. For comparison, Warren Harding and companions took 47 days to make the first ascent in 1958. Expect the new record to stand for a long time.

Finally, Yosemite is welcoming Miwuk and other indigenous people back to their ancestral home. Park Superintendent Michael Reynolds signed a 30-year agreement granting them permission to use a valley site near the Camp 4 campground for a new village, currently under construction. “It’s good to be home,” said tribal elder Bill Tucker. ■

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flavors

By VIRGINIA STILL

I

PHOTOS BY VIRGINIA STILL/ 209 Magazine

f you want to experience the great outdoors and truly enjoy nature, then take the journey to Rush Creek Lodge in Groveland, just outside Yosemite.

The lodge is a destination within a destination as many people travel to Yosemite from all over the world to enjoy the splendor of trails, mountains, waterfalls and breath-taking scenery. The lodge offers a backstage pass

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for guests to get a preview of what the area has to offer with trails, ponds, pools, hot tubs, fire pits, therapeutic treatments, kids zip lines, slide, nightly s’mores around the fire, a variety of games and nature crafts, to name a few. There is a guest lounge and recreation desk where guided activities are offered and guests can create their own adventure on the property or at Yosemite.

Alongside the majestic scenery is a true gem of a dining experience. Rush Creek Executive Chef Anthony Lemens, also known as Chef Tony, has brought his skills and diversity to a menu with a fusion of cultures and flavors to delight every traveler, whether they are staying on site or passing through for breakfast, lunch or dinner.

“I was lucky enough to have the opportunity to put my stamp on this,” said Lemens. “To this point I don’t know that there is anything that I specialize in. My style encompasses comfort food, classic technique and just things that are like homey and good. I like simple food that is prepared well.”

Chef Tony has been at Rush Creek for over two years and coming from a city in Wisconsin, he had to adjust to the lodge that is quite remote and removed from conveniences. He grew up helping his mother who was a baker and when he was 16 got a job as a dishwasher at a bed and breakfast in North County Wisconsin.

He moved up the ranks to a prep cook and then a line cook. After spending some time in college for architecture and being told by several people that he should attend culinary school he finally did.

With a guest list that includes visitors from all over the world like Australia, the South Pacific, Japan, India and China, it was important to Chef Tony to have a menu that has something for the different cultures. He makes two menu changes a year with a spring/summer menu and a fall/winter menu. Some of the tasty dishes 209MAGAZINE.COM

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on the menus may include a homemade Bolognese that he learned how to make when he traveled to Italy and a curry that he learned how to make when he was in England. Making adjustments from his Midwest recipes to a healthier menu and sticking to local California ingredients have been part of the inspiration for the menu at Rush Creek.

“The mindset that I had to shift is just thinking about vegetables a little bit more and not cooking so heavy,” stated Lemens. “I have noticed a cultural thing that people are conscious of what they eat especially in California. The allergies, the gluten free is huge. Most things if they are not gluten free they can be adjusted to gluten free. We try to make the wait staff very knowledgeable of that stuff so they can tell them at the table.

There are notations vegetarian, vegan, and gluten free on the menu.”

The duck tacos are a fusion of cultures with a French style slow cooked duck confit, Korean BBQ sauce, and a kimchi slaw made in house with pickled carrots and cucumber.

The owners wanted a hearth oven which is a focal point in the main dining room where they make several dishes including the flatbreads with homemade dough that turns into a nice thin crispy crust with fresh tomato, basil, and mozzarella.

The unique creation from Chef Tony that is served with chop sticks is the cauliflower that is a combination of his love for fried chicken and keeping things healthy.

The cauliflower florets are marinated in buttermilk and siracha sauce then coated with flour and cornstarch and deep dried and tossed in the sauce. A simple dish, the Chef expresses the flavors of sweet, sour and a bit spicy.

It hits the palate and finishes with a light crunch. The delicious dish can be shared as appetizer or an entrée.

A top seller on the menu is the King Salmon with bok 55

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flavors

SATURDAY MARCH 9TH, 2019 choy, soy glazed shitake mushrooms, yuzu-ginger butter and sesame seeds. The taste and the texture of the perfectly cooked salmon blended with the flavors of baby bok choy and mushrooms as the chef said himself is cohesive and eating it feels luxurious.

Visit Rush Creek in March for a Winemaker Weekend where renowned Napa winemakers bring people together that share the love of Yosemite, fine wine and food pairings. Returning to Rush Creek will be Alison Rodriguez with the Hess Collection from March 1-3. They will have a welcome reception and tasting with the winemaker as well as freshly prepared hors d’oeuvres created

by Chef Tony.

Rush Creek is a true getaway for those that want to spend some time relaxing, eating well, playing a little, and just unplugging, getting in tune with nature and having an adventure.

“Our mantra is that we are trying to make this a destination in a destination so this place, yeah, it is a stepping stone to go to Yosemite but if you want to just hang out and relax and not have to worry about traffic there is so much to do here that you can spend a nice day with your loved ones, your kids or even yourself,” expressed Lemens. “The tavern has modern drinks, a very good wine list, local beers and food prepared by people who care. You just don’t find it down the road.”

Rush Creek Lodge at Yosemite, 34001 Highway 120, Groveland, is just a half-mile from the Highway 120 West entrance to Yosemite National Park. Guests may call (209) 379-2373 or email info@rushcreeklodge.com to reserve a package or visit www.

RushCreekLodge.com. ■

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PICK UP REGISTRATION AT ANY OAKDALE ELEMENTARY SCHOOL OFFICE 209MAGAZINE.COM

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flavors

GRANT BAR PHOTOS BY VIRGINIA STILL/ 209 Magazine

By VIRGINIA STILL

209MAGAZINE.COM

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W

hether you’re just passing through or call the Tracy area home, it’s worth the time to stop by and see what The Grant Bar and Lounge has to offer.

DJ Miller, manager, CEO and co-owner of The Grant Bar, explained that the establishment is a hub for entertainment offering a night club on Friday and Saturday nights, karaoke, taco Tuesdays, fight nights, paint nights, and pool tables and darts every night of the week. There are televisions placed throughout the lounge for sporting events. The night club offers a variety of music for club goers to dance to and enjoy.

The bar opened in September 2014, and with a local vibe in mind was named The Grant Bar, inspired by Tracy and Grant Line Road. They are open seven days a week from 3 p.m. until 2 a.m. New to the entertainment lineup is the ‘Geeks that Drink’ night with specials, fun and games. Each night has something special for guests to partake in as well as enjoying a specialty cocktail or some bar fare grub including appetizers, Paninis and calzones. It is their special attraction at The Grant that each bartender has their own signature drink.

With a full bar and several beers on tap The Grant will have a Valentine’s Day special for couples and for St. Patrick’s Day they will have drink specials, Irish car bombs and plenty of green beer since everybody is Irish that day.

Bartender Victoria Wadleigh has been bartending for about nine years and really enjoys socializing with the clientele that pull up a stool at the bar. Meeting new people and getting to know all kinds of folks is one of the reasons that she fancies bartending.

There are many shots served up at the bar like Vegas Bombs, and the Nuclear Shot with Jägermeister, Jack Daniels, grenadine and Midori, which is very colorful.

With Valentine’s Day in mind guests might enjoy the Chocolate Covered Cherry that actually tastes just like a chocolate covered cherry. The Appletini is always a crowd favorite at The Grant made with vodka, apple pucker and grenadine. The manager’s drink, called the STP, is a tropical storm of vodka, Malibu, melon, peach schnapps and pineapple.

Happy Hour is from 3 p.m. to 7 p.m. and everybody is welcome at The Grant Bar. ■ 209MAGAZINE.COM

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IF YOU GO GETTING THERE: THE GRANT BAR AND LOUNGE 2706 Pavilion Parkway, Suite 142, Tracy, CA CONTACT: www.thegrantbar.com HOURS: Monday through Sunday 3 p.m. until 2 a.m.

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flavors

GET COOKING

with Chef Ron

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By SABRA STAFFORD

F E B R UA RY/MA R C H 2019

1/24/2019 12:39:27 PM

T

he saying that “many hands make light work” could be the motto of Yankee Hill Winery and Cooking School. Then again, so could “yum.”

Nestled among the hills in Columbia, Chef Ron Erickson and his team at Yankee Hill Winery and Cooking School teach locals and visitors alike how to prepare delicious cuisines from around the globe. And Erickson does it with such casual aplomb that his students feel comfortable in his kitchen regardless of their skill level.

“The first class I did was on pizza,” Erickson recounted. “I came out in my big chef ’s hat and white coat and it didn’t take me long to see that everyone was feeling intimidated. So, I lost the hat and gained a sense of humor and people started to learn.”

Teaching cooking classes is a well-honed skill for Erickson. As he describes it, when he started cooking, “fire hadn’t been invented yet.” Over the years he has operated numerous eateries and bakeries and taught in the culinary department at Columbia College.

Erickson purchased the winery, which is the oldest in the foothills, in 1977. Everything the winery produces is bought up by a select group, so the real focus is on the cooking school.

Most classes are held Saturday mornings, but the growing demand gave Erickson the idea to offer additional classes on Friday evenings and Sunday mornings. The style of cooking takes in a plethora of options, from bread baking to Tuscan

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and sushi to great breakfasts. Classes usually cost $40 and the size is typically around 16 students. The cooking school also does classes for private parties, families and groups, with a minimum of 12 people on any day of the week.

Erickson’s style of teaching melds his quick wit and clearcut directions and tips into a smooth banter that makes for an enjoyable time in the kitchen. It’s also a style that has repeatedly proven successful as first-time attendees routinely become class regulars.

Karen Seals, a culinary instructor at Tioga High School in Groveland, said she routinely signs up for Erickson’s classes to not only give her new ideas for her classes, but also to reignite her love of cooking.

“I use stuff I have learned from Ron all the time,” Seals said.

“He’s my go-to guru.”

Joan Koris of Elk Grove was given the cooking class as a Christmas gift and after her experience of making fresh raviolis, she plans on attending many more.

“The class has been a lot of fun and not stressful at all,” Koris said. “Everyone here is in the same boat and learning as we go.

The wine also helps.”

While the preparation is fun and Erickson is quick to keep hands busy and the wine flowing, the real pay-off is when the dishes are set upon one of the long dining tables. The mood at the table is jovial and strangers quickly become compadres as they discuss the finer details of their dishes.

“Ron makes the cooking fun and the end result is always delicious,” said regular attendee and Turlock resident April Mailloux.

To view a list of upcoming classes at Yankee Hill Winery and Cooking School, visit yankeehillwinery.com or call (209) 532-3015 for reservations. ■

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flavors

Ravioli with Alfredo Sauce Fresh Pasta Serves: 6 Ingredients: ½ cup flour ½ cup semolina flour 1 egg 1 tablespoon olive oil Salt 1/4 cup wáter Directions: Mix flour and salt together. Make a well in the flour and add the egg and ¼ cup of water. With a fork, break the egg and stir into the flour. Add more water if needed. The dough should feel like leather.

Knead dough, cover and then let it rest.

Divide pasta dough into half roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet.

Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or mold.

Bring a soup kettle of water to a boil. Add ravioli and reduce heat. Cook ravioli until it floats to the top and 2 minutes more. Drain and spoon sauce over ravioli.

Alfredo Sauce

Ravioli Filling There’s no limit to the fillings you can put into ravioli. Traditional fillings include cheese, sausage, mushrooms, spinach, chicken and even pumpkin.

To get you started, here’s a recipe for homemade ricotta cheese:

Serves: 6

Directions: In a sauce pan, melt butter and add garlic.

Then add the wine and reduce to half. Add cream and heat then add cheese and whisk.

Add parsley and serve.

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Ricotta Cheese: 1 gallon whole milk 1/3 cup distilled vinegar 1 teaspoon salt

Recipes courtesy of Chef Ron Erickson

Ingredients: ½ cube butter 1 cup cream 1 cup Romano cheese, grated 1 tablespoon garlic, minced 2 tablespoons parsley, chopped ½ cup white wine

Directions: Heat milk slowly to 190 degrees F to 195.

Add vinegar and stir, then let set for 10 minutes. With a slotted spoon, lift curds out and place them in a cheese cloth lined colander to drain. When drained, move to bowl and mix in salt. Wrap and refrigerate.

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flavors

Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce Prep time: 2 hours, 10 minutes Cook time: 35 minutes Serves: 4 Mocha Rub: 2 tablespoons brown sugar 1/2 teaspoon sweet paprika 1/2 teaspoon ground coffee 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/2 teaspoon cocoa powder 4 Maple Leaf Farms Duck Breasts, thawed Cherry and Red Wine Pan Sauce: 2 tablespoons reserved duck fat 1/2 cup minced shallots 3/4 cup dry red wine 1 1/2 teaspoons balsamic vinegar 1 1/2 teaspoons granulated sugar 5 ounces frozen dark sweet cherries, thawed and halved 5 sprigs fresh thyme salt and ground black pepper, to taste toasted sliced almonds, for garnish

Directions: To make Mocha Rub: In small bowl, mix brown sugar, paprika, coffee, salt, pepper and cocoa powder. Set aside.

Pat duck breasts dry and score according to package directions.

Use half of rub on meat side of breasts. Cover breasts and refrigerate at least 2 hours or overnight.

In cold saute pan, place duck breasts skin-side down. Place pan over low-medium heat 8-12 minutes, or until fat is rendered and skin is crisp and brown.

Turn breasts over and sprinkle remaining rub on skin side. Cook breasts 1-2 minutes skin-side up. Turn breasts back to skin-side down 1-2 minutes to caramelize rub. Reserve approximately 2 tablespoons duck fat for sauce.

Heat oven to 350 F. Place duck breasts skin-side up on rimmed baking sheet; bake 5-6 minutes, or until internal temperature reaches 155 F. Let breasts rest 4-5 minutes before slicing. Temperature will rise during resting period to reach 165 F. To make Cherry and Red Wine Pan Sauce: Place saute pan with reserved duck fat over medium heat. Add shallots and cook until softened. Add wine to pan to deglaze. Stir in balsamic vinegar, sugar, cherries and thyme sprigs; simmer until reduced. Remove thyme sprigs. Add salt and pepper, to taste.

Serve sauce over cooked duck breasts. Garnish with toasted almond slices.

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1/24/2019 12:38:28 PM

Come Celebrate & Support This Great Event!

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Enjoy your favorite omelet with all the fixins prepared by our local "Celebrity Chefs"!

Shop our Bakery, Boutique and "Basket Event"!

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To purchase tickets please contact Judy Wilcox • (209) 577-5846

209 Magazine 31-Feb-March 2019.indd 65

1/24/2019 11:05:57 AM

fulloflife

By TERESA HAMMOND

PHOTOS BY VRGINIA STILL/209 Magazine

O

h, the holidays and the fun they bring.

For many of you, this may seem a bit offbeat given the date stamp on this issue. It is indeed the February/March 2019 issue of our latest 209. It also happens to be Valentine’s and Saint Patty’s season.

Last year at this time I touched a little on the ‘single’ scene and what that was like, personally speaking in my mid-years. Valentine’s Day can mean many things for many people.

A year later, I can honestly say

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I’m still not all that wrapped up in the given day and the fanfare that comes with it. Actually… probably less so than last year.

Not to take the thunder from the reader with that perfect red dress for a hot Valentine’s date or the gent who has planned a show stopping meal to prep for his someone special. Cheers to each of you and by all means, enjoy it!

For the curious, yes, I do have a valentine and no I don’t feel compelled to expand beyond that.

F E B R UA RY/MA R C H 2019

Love is alive and well. Whether your love be for a person, a pet, a pint or people in general – cheers to living and loving, one holiday at a time.

I do, however, have a new love as well as an old one which are bringing me much joy in this quarter of the holiday happenings.

In late summer of last year I became the proud owner of a female black lab puppy. I’m a dog person and had lost my previous fur baby on Christmas Eve of 2017. There’s no way to fill the void left from the loss of a pet, yet somehow we go on.

As the year went on, I recognized more and more how much I missed having that four-legged companion trail my steps. I also thought of how nice it would be to have a running companion and as chance would have it, I knew someone with a litter of pups on the way.

Born in August, Charlotte, our black lab pup, filled our home with joy again in mid fall. I’ve always been a rescue dog girl, so this puppy business is all new to me, as well as for my children. Charlotte, however, has been patient with our ignorance and learning curve and has become quite the addition to our family.

It’s hard to stay grumpy long with an active puppy around. Her jobs are many and she keeps us quite entertained as she waits by the car door to take the kids to school each morning or unloads her toy basket of all her play things. Naturally, just like with a toddler, throughout the day, the toys are returned to the basket and like clockwork Charlotte empties it once again. I love it.

As the title indicates, I also have a soft spot in my heart for a pint on occasion. When I say pint, I’m not talking ice cream, as an Irish girl this is a beer thing.

The past few years as I sought balance between staying healthy/fit and living a full life, I’ve found venturing out to breweries with friends a favorite pastime. I’m a beer girl, a stout or porter suit my taste buds best, but I’m always down for a nice hoppy IPA with good company.

I’m equally fortunate to live in a community with a small brewery frequented not only by regulars, but just good down home people.

One Friday night not long ago, a few friends and I shared a table with some strangers whom quickly became friends. A few weeks later, the same held true for a girlfriend and I sitting at the bar. The Sierra Nevada Resilience release was just

a few days away. As we chatted up a disappointed patron who stopped in just for that purpose we learned of his passion for a good pint as well.

As the conversation went, he also shared how jealous his wife would be to learn he had such a great time with a few ladies she’d love.

Needless to say, we look forward to seeing them again at our local brew house in the future and no, I don’t feel as if we were being “played.”

So what’s the point of all this really? Well, as I see it, it’s quite simple – love is alive and well.

Whether your love be for a person, a pet, a pint or people in general – cheers to living and loving, one holiday at a time. ■

A special thanks to the team of Last Call Brewing Co. for providing the beer as well as the back drop for our magazine photos.

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fulloflife

Oakdale resident James Evans taking to the trail in pursuit of the Canadian finish.

By TERESA HAMMOND

I

t’s not every day that one decides to put their life on hold to “take a hike.” Perhaps in the movies, in a documentary or in the name of raising awareness for a certain cause one might learn of such an act.

For Oakdale’s James Evans, however, that day did indeed come, but it did require a bit of thought, consideration and even a bit of planning. Evans, along with childhood friend Anthony Trujillo of Monterey, placed their lives on hold to take on the challenge of hiking the Pacific Crest Trail, PCT. The feat took them a total of 2,650 miles on foot from Campo, California to Manning Park, Canada. It’s estimated to hike the PCT can take between four to six months. The Oakdale High School Class of 2010 graduates completed the journey just a day short of five months.

“This was by far the longest trip,” Evans, an avid hiker and outdoorsman said of the

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excursion, noting Trujillo first approached him with the idea in late summer of 2017.

After a month of consideration and weighing the pros and cons, Evans was all in. The hiker shared that the two spent about six months to plan the trip and get their affairs in order.

“You can kind of prepare yourself for things but nothing really prepares you for the things you encounter,” he said.

One such thing which came early into the trek was blisters.

Evans shared conditioning and/ or training for a distance of such epic proportion is really mute.

The first three weeks were spent enduring desert heat and dry terrain and as result – blisters.

“The first three weeks was brutal,” he said, “but after three weeks I became an expert in blister care.”

Following 30 to 35 days in the desert, the duo hit Kennedy Meadows feeling not only as if their bodies had adapted,

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but also as if it experienced an unconventional training.

In order to survive the five-month adventure comfortably, Evans was outfitted with a backpack complete with all the essentials: food, clothes, mat, sleeping bag and supplies including a tent.

Initially the duo set a goal of 20 miles per day.

They utilized their smart phones and apps to aid with planning and navigating the trail. The days are relatively simple according to Evans; that is, once he convinced himself to get out of bed.

“The work day starts when you wake up,” he said. “People think it’s a vacation; it’s work. You are working at it every day. You’re always trying to get as far as you can … most days.”

Contrary to what one might expect of anything that takes five months of continued dedication, Evans shared he never doubted his decision or his ability to complete the trail with Trujillo.

In fact, as days went by, the two adapted to love the trail and the people they came to not only meet, but regard as their Trail Family.

“You meet so many people on the trail,” Evans said. “It was awesome. That’s the thing I can say about the trail, the community on that trail is … it’s unbelievable.”

But it wasn’t all hike and no play for the 20-something adventurers. The Pacific Crest Trail allows hikers the ability to pop in and out of area towns as they follow the trail’s path. Something the hikers took advantage of throughout their travels. Evans shared they clocked a total of over 30 days of “zeroes,” a notation which would indicate down days or days of living as locals in varying towns. Those days normally included hearty breakfasts, hotel stays, showers and cold beers.

“We were racing winter,” Evans said of their May to October trek. He noted only a few rain days during the hike. “We were trying to beat

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Life on the trail is very simplistic and it gives you perspective. We put so much investment on things and stuff. The quality of life was never higher than when I was on the trail and I had as little as I could possibly have. ­—James Evans winter the whole time, but still enjoy ourselves.”

And enjoying themselves is precisely how it all panned out.

Now months removed from the experience, Evans’ eyes light up as he tells stories of fellow hikers with trail names such as Fish and Chips, a couple they met along the trail, as well as others with colorful stories and histories.

“Life on the trail is very simplistic and it gives you perspective,” he said. “We put so much investment on things and stuff. The quality of life was never higher than when I was on the trail and I had as little as I could possibly have.”

When Evans speaks of “the trail” it’s almost as if he visited another world. Phrases like trail magic, the trail provides and trail angels weave in and out of his recollections. As he travels down memory lane of the trail it becomes apparent, it was another world. A world he shared they chose to call the ‘real world’ versus the world the rest of us wake up to each day – what they called the ‘synthetic world.’

“It was just a different appreciation for the world in general,” he said. “Things are precious. Life is precious. People just don’t get it.

You know you do have a huge impact on the things around you.

“People are very good,” he shared. “It definitely restores your faith a little in humanity.”

As for sharing his story about a journey he chose to take quietly with one of his best friends, his motivation is simple.

“You are capable of so much more than you give yourself credit for,” Evans said of the lesson learned from his excursion.

“I didn’t have a doubt I was going to do it, but who knows how it’s going to go. I think too often people get discouraged and they take themselves out of things. Stay focused. You have way more control over a situation than you might think.” ■

1/24/2019 12:36:12 PM

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1/24/2019 11:06:01 AM

placecalledhome

By ANGELINA MARTIN

I

t’s rare to find a newly-constructed home in the center of an already-established neighborhood, but this dream home in central Modesto offers just that. State-of-the-art finishes and plenty of space throughout make for modern living fit for generations both young and old sure to stand the test of time. ■ This house is currently on the market; for more details contact Joshua Smith at 209-342-0866.

OPEN LAYOUT The layout of the home was the first thing designer Colleen Medeiros of Ripon’s Fine Finish Staging & Design noticed when she walked into the home, she said, tied together with neutral colors that accentuate the open space.

“It’s an open concept, with the kitchen, dining area and TV area central to the home,” she said. “This space really captures the heart of the home.”

When selecting pieces for the interior design of the home, Medeiros said she wanted to compliment the property’s cohesive feel. Grey light fixtures provide a touch of elegance while taking care not to distract from the spacious feel, and a combination of different textures in the decor make the space feel cozy without overwhelming guests.

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KITCHEN Intertwined with the dining space, the home’s kitchen sets it apart from others in that it takes a step back from the on-trend, all-white kitchens popular today. Dark cabinets and marbled, soapstone countertops blend seamlessly with the space’s stainless steel appliances.

“What I like about the kitchen is that the colors are going back into those deeper tones, which is very inviting,” Medeiros said, adding that she included subdued furnishings in her interior design of the home that would truly allow the kitchen’s features to shine. “I didn’t want to take away from it or overuse color, because the surfaces, the cabinetry and the flooring was all working together so nicely that I didn’t want to overpower that.”

MASTER BATH The airy feel of the home continues into the master bathroom, where white quartz countertops open up the already spacious room. The layout can easily allow for two people to get ready at once, Medeiros pointed out, and elevated faucets give the space a regal feel. A light grey, ceramic tile was chosen for the floor, which provides a waterproof foundation for the room that’s impervious to stains and humidity.

“The combination of the surfaces — they all just really play well together,” Medeiros said. “There’s no one thing that steals attention from the other.”

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1/24/2019 11:06:03 AM

placecalledhome

Work now will help your garden bloom

By SABRA STAFFORD

T

he weather during the waning days of winter may be more likely to drive you indoors to wrap up with a cozy blanket, but if you’re a gardener the outdoors is already whispering your name.

February and March are ideal times to do those final preparations to get the garden ready for spring planting. Or perhaps it’s the first time in your busy schedule that has allowed you back into your garden. Either way, the work

done during these months will be worth it when spring rolls around.

The first place to start is the lifeblood of any successful garden — the soil. The rain, falling leaves, and foot traffic can compact the soil. For a plant to grow and thrive the soil needs to allow for air circulation and water penetration and tilling it will accomplish this goal. Loosening the soil will help roots spread and get established.

After turning over the soil, test it to see where it is at in terms of pH,

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nitrogen, phosphorus, and potassium. Add in fertilizers as needed, as well as about three to four inches of compost and the soil will be ready for young plants.

Pruning is another task for your garden during February and March. Prune back roses, shrubs, trees, herbs, lavender, perennials, and ornamental grasses. It may seem counterintuitive, but pruning plants back now will stimulate growth and make for a more bountiful harvest.

This also is an optimal time to care for the tools that will be used routinely over the next few months. Start off by giving them a thorough cleaning by scrubbing away the dirt. If the tools have rust, try soaking in vinegar.

Next, give the tools that need it sharpening. Wipe blades with a lubricant and then use a flat mill file to get them ready for cutting.

The garden work in February and March doesn’t have to be limited to just preparing for the spring. It’s also a time to plant.

This is a good time to plant potatoes, onions, garlic, artichokes, asparagus, rhubarb and varieties of lettuce. If starting tomatoes from seed, now is the time to begin them indoors. ■

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February and March are ideal times to do those final preparations to get the garden ready for spring planting.

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1/24/2019 12:34:23 PM

marketplace

A family milk affair A

By ANGELINA MARTIN

family-owned and operated dairy farm right in the heart of the 209 is taking its customers back to the days of old, when milk came straight from the farm to the kitchen table in a glass bottle.

Nutcher Milk Company in Modesto is truly a family affair, with the dairy originally started by third-generation dairy farmer Rick Nutcher in November 2000. Nutcher, along with his wife Debbie, three daughters Kayla, Casey and Courtney and their own families, have built a milk company that produces close to 7,000 gallons of the Valley’s freshest milk every day.

“It’s quite a family operation,” Nutcher said. “We work

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I think the customers really want to know where their milk comes from.

When they can pick up the phone and call us directly or come by and visit the dairy and actually see the cows, they can see the way they’re taken care of and where the milk comes from.

— Rick Nutcher

hard, and most importantly we work well together.”

In 2015, Nutcher Milk began bottling its own milk — a method decided upon when the family realized they missed the nostalgia of farm-to-table milk.

After just milking cows for the 15 years prior, the Nutcher family built their own creamery where they were able to bottle their own milk.

“I think the customers really want to know where their milk comes from,” Nutcher said. “When they can pick up the phone and call us directly or come by and visit the dairy and actually see the cows, they can see the way they’re taken care of and where the milk comes from.”

There are close to 800 Holstein cattle at the Nutcher dairy, which are milked twice per day in the morning and afternoon. Milk taken from the cows is bottled three days a week, only after a chilling process which sees the drink go from 98 degrees when it leaves the cow to a brisk 38 degrees within five minutes of leaving the animal.

The process of milking the cow takes about 15 minutes, Nutcher said, and is quite comfortable. Milk that isn’t bottled goes to nearby Hilmar Cheese to be used in their products.

“Taking the milk from the cows is the easy part because they like to be milked,” Nutcher said. “We milk them every day at 4:30 in the morning and 4:30 in the afternoon. If we’re late, they’re mad at us.”

On bottling days, milk taken from the cows in the morning is in its glass bottles

by 7:30 a.m. That’s pretty fresh, Nutcher said, and the drink’s containers ensure it stays that way. Nutcher encourages customers to return their glass bottles to their local grocery stores, where they’re picked up by Nutcher Milk, washed and used again.

“The eco-friendly part is important, but the glass is also really important because glass doesn’t change the flavor of milk,” Nutcher said. “While it’s in the bottle, it’s just as fresh as the day it was put in there.”

While its freshness is an enticing feature, Nutcher Milk also sets itself apart from other companies thanks to its wide array of unique flavors. Year-round, Nutcher Milk offers original, chocolate, orange cream, cotton candy, root beer and strawberry milk. In the fall, customers can find a seasonal pumpkin spice flavor on the shelves, along with an eggnog-flavored milk during Christmas time.

The cotton candy flavor, while certainly the most unexpected, is the company’s most popular.

“To come up with them, we do some taste testing with the family,” Nutcher said. “We’re always playing with new flavors but it has to be something we all really like first.”

Nutcher Milk is available in countless stores throughout the Valley, from Merced to Sacramento. For a list of stores where you can purchase Nutcher Milk, visit www.nutchermilk.com/where-tobuy/. ■

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In their Central Valley Nutrition shirts are members of the Eagan family and an employee along with pro wrestling’s and Workhorse Fitness Products creature Tyson Kidd and Davey Boy Smith, Jr.

We are a small mom and pop shop where we focus more on educating our customers than pushing sales, or up selling.”

— Sean Eagan Coffee, Black Market Labs, NutraBio, Allmax, Enzymedica, UP4 Probitotics and Nordic Naturals are among the most popular that can be found on their shelves.

“Along with popular brands that we carry, we were also the first store to carry Workhorse Fitness,” noted Eagan.

Workhorse Fitness is a company that was started by World Wrestling Entertainment’s TJ Wilson (Tyson Kidd). Also on the shelves are Run Everything Labs from Rob and Dana Lynn Bailey.

Over the years Eagan has built relationships with athletes 209MAGAZINE.COM

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Central Valley Nutrition has wall-to-wall products for every health and wellness need. Shown are some of their popular products including Caveman Coffee.

on a global scale. Central Valley Nutrition is also a sponsor for several athletes worldwide. Professional wrestling royalty such as the Hart family, John Morrison, Brian Cage, Sean Waltman and more have stopped

by Central Valley Nutrition and have done meet and greets. He has also had Ultimate Fighting Championship mixed martial artist Todd Duffee at the store for events. This past summer they had a booth outside during Ripon’s Main Street Days where they had former World Wrestling Entertainment tag team champions Tyson Kidd and Davey Boy Smith, Jr. signing autographs.

For more information, sales, upcoming events, health tips and more, log on to their website: www.centralvalleynutrition.com or follow them on social media.

Central Valley Nutrition is located at 131 W. Main St., Ripon. ■

PHOTOS BY DENNIS D. CRUZ/ 209 Magazine

where we focus more on educating our customers than pushing sales, or up selling,” Eagan said.

An example of this was explained by Eagan: “A lady who has a child with ADHD came in and had been giving him supplements from other places and she thought that was best.

I probably could have sold her the same products for roughly $300 that day, but instead guided her to a new product for $20 and she later she came back and thanked me.”

Before opening Central Valley Nutrition, Eagan had an online business named halfpintnutrition.com were he sold supplements, vitamins and other fitness and health products on a much smaller scale. The site has been relaunched under the same name and is still owned by the Eagan family. Their entry into the storefront business occurred after he and his wife were driving down Main Street in Ripon and noticed a local health food store, Down To Earth, was having a going out of business sale.

“We went in and spoke with the owners of Down To Earth and after speaking with them we decided to buy the building and we opened later that year,” Eagan explained.

Since opening its doors nearly two years ago, Central Valley Nutrition has been a staple in Ripon. People from across the state have walked through the doors and are making the trip back.

“I live in Newark and gladly drive up here for my fitness needs,” said weightlifter Carl Franks.

Central Valley Nutrition carries products that are difficult to find in other supplement stores. Items such as Caveman

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