209 Magazine - Issue #57

RAISE A GLASS FOR THE

TUOLUMNE CRAFT BEVERAGE TRAIL IN THE 209

FAIR TIME

MOBAND IS READY TO ‘ROCK ON’

OLD

HOLLYWOOD FLAIR AT THE

FALCON’S LAIR

MARKETED BY BRONCO WINE CO. | BRONCOWINE.COM

FEATURES

Calling all thirsty adventurers, the new Tuolumne County Craft Beverage Trail is offering the best beer, wine, ciders and cocktails from Yosemite to Groveland and everything in between. There’s no hiking necessary for this digital trail that offers participants the chance to win prizes while discovering new favorite beverage creations.

Tuolumne County Craft Beverage Trail.................

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35 36 37 38 38

PUBLISHER/OWNER

Hank Vander Veen EDITOR

Kristina

MANAGINGEDITOR

Sabra

WRITERS

Christopher Correa

Joe Cortez

Teresa Hammond

Marg Jackson

Matt Johanson

Claudia Newcorn

Sabra Sta ord

Virginia Still

Frankie Tovar CREATIVE

Harold L. George

Chris Castro

Beth Flanagan

Rich Matheson

Karen Olsen

Corey Rogers

Melody Wann

Charles Webber SPECIAL

Larry Dovichi

Normally this time of year residents of the 209 are already tired of the hot and dry weather. Due to a historically wet and snowy winter and spring, locals are just now able to get out and enjoy everything the 209 has to o er. is is the perfect time for a summer of adventure — right here in the 209.

Summer is fair time in the 209 and no place else can boast quite as much fanfare around the annual community gatherings celebrating our shared agricultural heritage and the talents of young people. In this issue you can get a short preview to the San Joaquin, Merced, Mother Lode and Stanislaus county fairs.

ose looking to celebrate Independence Day with a bang — literally — can also check out our reworks show lineup from around the area.

is is also a good time to discover new places to dine and shop around the 209. e glitz and glamour of old Hollywood can be found in Ripon’s newest eatery, the Falcon’s Lair. And at Escalon’s Lumberyard Cellars, this summer brings an expanded indoor tasting room so more visitors can sip the unique small-batch wines produced by husband and wife team Derick and Megan Webb.

is issue of 209 Magazine also o ers inspiration for those who are thinking about updating their home o ce or putting more green into their garden.

However you decide to spend your time this summer, we hope reading this issue of 209 Magazine will lead to a season full of good times with family and friends.

ank you for taking the time to read this and every issue of 209 Magazine. We welcome your comments, calendar events and stories. We hope you will support the businesses and charities that have chosen to partner with us. We appreciate them and look forward to being the most relevant magazine in your home, a place called 209.

Hank Vander Veen Publisher/ Owner hvanderveen@209magazine.com

Notes

with FRANKIE TOVAR

209’S TOP 3 EPISODES OF 2023

(SoFar)

Chasing Nostalgia Vintage Market in Modesto

It’s a parking lot party in Modesto with Chasing Nostalgia! Touted as a place for vintage creators, artists, musicians and thrifting aficionados to enjoy food and good vibes, this is a must-visit event for all the Valley treasure hunters out there.

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

Modesto Taco Fest

Downtown Modesto was the place to be for taco lovers as the fourth annual Modesto Taco Fest took over the streets with more than 40 food vendors and a number of activities, including chihuahua races and Lucha Libre wrestling.

bit.ly/209PodcastApple

bit.ly/209PodcastSpotify

WE’VE GOT THE 209 COVERED

Joystiq Arcade Bar in Merced

Joystiq Arcade Bar Kitchen is the newest hotspot in the heart of downtown Merced. Within the doors of the two-story building is 8,500 square feet full of fun, with walls decorated in unique patterns and multiple seating areas surrounded by literally hundreds of games. Pinball, rail shooters, karaoke and delicious food – what are you waiting for?

SPONSORED CONTENT

HIRE US TO FEATURE YOUR BUSINESS!

• Dell’Osso Family Farm

• Oa�ield MX Park

• Board and Brush

• Ten Pin Fun Center

• Indigeny Reserve

• Nutcher Milk

• Smart Axe

• Escape Modesto

• Bistro 234

• Toscana’s Ristorante

HIRE US TO PREVIEW YOUR EVENT!

• Calaveras Grape Stomp Fes�val

• Modesto American Graffi�

• Santa HQ at Vintage Faire Mall

• UC Merced’s Yosemite in the Park

• Zombie Escape at Snelling’s Ranch of Horror

• 209 Beatdown

• Emanuel Cancer Center Women’s Cancer Night

HIRE US TO COVER YOUR EVENT!

• Central Valley Brewfest

• StocktonCon

• San Joaquin Valley Portuguese Fest

• Stanislaus County Fair

• Dancing with the Turlock Stars

• Cowchella

• Stockton Greek Food Fes�val

• Rhythm on the Range

• Dust Bowl Oktoberfest

• Turlock Top Chef Compe��on

• Jumping Frog Jubilee

Contact our 209 Mul�media sales representa�ves or our Mul�media Producer to learn more about sponsored content opportuni�es with Studio209!

UPCOMING EPISODES

• River Ranch Music Fes�val

• Modesto Porch Fest

• Taste of Hope in Ripon

Scene in the

There were plenty of happenings in the 209 in April and May to enjoy, from festivals to car shows to a May the Fourth celebration. 209 Magazine was happy to join in the fun. If you want your event featured in Scene in the 209, email ssta ord@209magazine.com.

MOTORS ON MAIN

Classic car enthusiasts and hot rod fans made their way to Gustine in April for the second annual Motors on Main, which raises funds for Jessica’s House in Turlock. The car show drew in plenty of visitors and raised $30,000.

Eduardo Gonzalez of Tracy purchased the 1973 Ford F100 and partnered with Joe Freitas of Gustine, who led the restoration e ort.

Bernie Medeiros started Motors on Main as a way to honor her husband Victor Medeiros, who passed unexpectedly. At the April event she along with all her volunteers celebrated their ribbon cutting with the Gustine Chamber of Commerce.

Tina Mendonca of Gustine was showing her 1959 Chevy at Motors on Main. The truck was originally purchased new by her parents.

SALVAGE SOCIAL HOUR

El Capitan Hotel partnered with UC Merced and sponsors Black Sheep Foods, The Ugly Company and Sundial Foods to host the Salvage Social Hour, which served foods that had been upcycled to guests to raise funds for UC Merced’s Basic Needs Program.

MAY THE FOURTH

Modesto, the hometown of Star Wars creator George Lucas, marked May the Fourth, the uno cial celebration of all things Star Wars, with a big party in downtown that drew in droves of fans of the movies and television shows.

JESSICA’S HOUSE

Jessica’s House, a family grief center in Turlock, hosted a garden party in May to highlight the services the center provides for families trying to cope with grief. It is one of only four grief centers in California.

MODESTO TACO FEST

April saw the return of the fourth Modesto Taco Fest with more than 40 food vendors serving up their best tacos. The fest also featured live music, dancing, chihuahua races and luchador matches. The event was organized by Darrel Wilkins and David Eclevia.

San Francisco Chef Philip Saneski (center) served as the guest chef at the Salvage Social Hour, working with Emily Hopkins of San Francisco and Mitch Vanagten of Merced to produce a menu that highlighted food saved from going to waste. Saneski is the culinary director at Farming Hope.

Robert West of Modesto and Marissa Chuman and Susie Harder, both of Clovis were enjoying the special food being served at the El Capitan Hotel in Merced during the Salvage Social Hour.

Kaley and Lilyanna Holt, both of Modesto came as two of the series iconic female characters.

Marjorie Sanchez Walker, Bryan Saint and Kirsten Saint, all of Turlock came out to support the ongoing mission of Jessica’s House.

Antonio Osegueda, Antonio Osegueda Jr., and Austin Osegueda, all of Modesto were packing light sabers at the May the Fourth celebration.

COMMUNITY EVENTS

JUN10 2023

MENAGERIE ODDITIES & CURIOSITIES MARKET

The extravagant, lauded and inimitable Menagerie Oddities Market, whose credo is, “This Ain’t Yer Grannies Craft Fair” comes to Amador County’s Preston Castle in Ione from 11 a.m. to 7 p.m. June 10.

Calling all seekers of the strange and unusual; Be amazed by wondrous and incomparable things in California’s Gold Country. Witness the bizarre, mystifying, and unusual as the most paranormal building on the west coast hosts the most immersive, innovative, full sensory, multi-interdimensional, experiential, daring, interesting, magnificent and highly curated oddities and curiosities market west of the Mississippi.

On display will be 50 artisans, creators, and purveyors of the strange

and unusual craftings, baubles, trinkets, ornaments, novelties, knickknacks, ephemera, elegant jewelry, clothing, accessories, medical and scientific specimens, antiques, photography, home decor, taxidermy, works of fine art, and other collectible oddities and curiosities created from components, parts, pieces, bugs, bones, items and elements hand-made, foraged and found.

General admission includes live entertainment, interactive presentations and poison exhibits by Dr. R. Snick, dazzling performances from Stilt Boy and the Renegade Circus, free face painting for the kids, ice cream, food trucks, full bar, and music.

For tickets and more information, visit bit.ly/ PrestonCastleOddities.

FESTA ITALIANA

Get into the spirit of Italy at Festa Italiana from 10 a.m. to 5 p.m. June 11 at the Lodi Grape Festival Grounds. This grand event brings the community together with the finest food, activities and entertainment of the Italian culture.

Renowned Italian Tenor Pasquale Esposito will once again dazzle the audience as headliner on the Morada Produce Main Stage. Nino, d’Italiano, local opera singer Bianca Orsi, and the Trucco Band, and the Balliamo Italian Dancers will headline in the Pavilion while guests stroll and enjoy wine tasting.

Local entertainment will welcome festival attendees on the Benevenuti Stage, including Stockton Garage Combo, Opera Singer Kerri Scott, Louis Lodi, and the Nicolini Brothers on accordions. The Bambini Zone will delight little onesenjoying Sparkles and Ravioli the clowns, Rhymosaurs, and the Bambini Dancers who will also teach Italian Dance lessons. Strolling

JUN11 2023

through the venue will be the Funambulus

Italian Stilt Walkers who delight attendees of all ages.

Festa offers delicious Italian food from local Italian chefs, a Mercato Marketplace, cooking demonstrations, Italian art and history, bocce ball, salami toss, the automobili show, wine tasting, olive oil and local product tastings, and much more. The “Boss of the Sauce” contest is back, and the Pavilion will have an Italian history display.

Festa Italiana! is a familyfriendly event for all ages.

Tickets are $15 at the door, or $10 in advance online. Children 12 and under are admitted free with an adult.

Festa Ticket Locations: Gian’s Deli - 2112 Pacific Avenue, Stockton; SASS! Public Relations - 628 Lincoln Center, Stockton; Lodi Grape Festival Ground - 413 E. Lockeford Street, Lodi; Rinaldi’s Market - 4625 Duncan Road, Linden; the Fruit Bowl - 8767 E. Waterloo Road, Stockton. Please visit festaitaliana.com for further event information.

JUNE24 2023

DOWNTOWN TRACY ARTWALK

The Cultural Arts Division is hosting the 7th annual Downtown Tracy Artwalk 2023. The CAD is expanding their ongoing collaboration with the Tracy City Center Association for the upcoming Artwalk event series. The June 24 and July 22 events will be held in conjunction with the Farmers’ Market from 8 a.m. to 1 p.m., and the Sept. 16 event with the Wine Stroll from 5 p.m. to 7:30 pm.

The Artwalk is a free, self-guided and family friendly, public event featuring local visual and performing artists, vendors, and community organizations in and around the Grand Theatre Center for the Arts in downtown Tracy. Selected participants are invited to display and sell art, offer activities, busk, network, promote services and collaborate with other artists, etc. at no cost.

JULY1

2023

COULTERVILLE BANDERITAS DAYS

The Coulterville Banderitas Days celebrates and explores California history pre1849. Held from 9 a.m. to 6 p.m. July 1 to July 4, the celebrations will include Native American Grand Entry and Color Guard, traditional MiWuk and Aztec dancers, Native American Jewelers, food vendors and more.

The event will be at the Coulterville Community Park at 10313 Park Lane.

For more information call (209) 768-6856

JULY15

2023

COLUMBIA ANNIVERSARY DANCE PARTY

The Friends of the Columbia State Historic Park are celebrating the 77th year of Columbia State Historic Park with a big band street dance party from 6 p.m. to 10 p.m. July 15.

Step back into the 1940s when the park was founded. Put on your dancing shoes to boogie down to the music of Rod Harris and his Orchestra. The event is free, though VIP tables for four are available for purchase. Guests are encouraged to bring their own chairs.

For more information or to purchase a table visit friendsofcolumbiashp.com

Cohen Hospice House

While most hospice care is provided in the home, there may be times when symptoms require an advanced level of care. The Community Hospice Alexander Cohen

• General Inpatient Care (GIP)providing comprehensive round-the-clock services to address individualized medication and treatment needs.

• Respite Care - a brief stay for patients when their caregiver has reached exhaustion and requires a short-term respite from caregiving at home.

By VIRGINIA STILL

County fairs are more than a tradition in the 209, they are a celebration of the agricultural heritage of the area. Fairs are also a place where family, friends and community members gather to make lasting memories. There are several fairs that will be held in the 209 this June and July including San Joaquin, Stanislaus, Merced, Tuolumne, and Amador counties, serving up the fried food, exhibits, livestock competitions, games, carnival rides, concerts, and a whole lot of fun.

THE SAN JOAQUIN COUNTY FAIR will kick off the summer fair amusement from June 2-4 at the San Joaquin County fairgrounds, 1658 S. Airport Way in Stockton.

The Grandstand events will feature Friday Night Tuff Trucks and Quad Racing free with fair admission and for an additional fee the Saturday Delta Dirt Drags, and on Sunday the Hispanic Rodeo.

There will be live music each night with a variety of genres including country, rock, top 40, and on Sunday Hispanic Heritage sponsored by VMG.

New this year to the San Joaquin County Fair is a Car Show on Friday sponsored by Impalas Magazine and a Truck Show on Sunday sponsored by Panella Trucking LLC. They will also have exhibits and contests displaying local art and horticulture.

For tickets and more information visit www. sanjoaquinfair.com.

THE MERCED COUNTY

FAIR invites everyone to come celebrate the fun June 7-11.

“Get your calendars out and be sure to mark down all the days you want to be at the 2023 Merced County Fair,” said Teresa Burrola, CEO Merced County Fair. “We’ve got five nights of concerts and shows, plus your favorite fair foods, carnival rides, exhibits, livestock, community performances, the beloved tractor parade and so much more. We look forward to seeing our community out

at their Merced County Fair, June 7-11.”

“We Care Wednesday” kicks off the Merced Fair on June 7 with Seniors 62 and better gaining free entry. They can enjoy a special Seniors’ Lifestyle Expo from 5 p.m. to 8 p.m. near the Martin Luther King Jr. Way gate.

The free Outdoor Theatre Concert Series presented by Coors Light has a variety of entertainers like George Michael Reborn on Wednesday, June 7; Smash Mouth on Thursday, June 8; Lonestar on

Friday, June 9; Purple Madness: A Tribute to Prince on Saturday, June 10; and Banda Machos wrapping up the festivities on Sunday, June 11 that is free with the paid fair admission.

The Grandstand will host a variety of festivities that begins at 7 p.m. each night like the guest favorite Valley Tractor Pullers’ Tractor Pull on Friday, Destruction Derby on Saturday and new this year to the Fair is the Merced Speedway Go-Kart Racing on Thursday, June 8. The Alaskan Pig Races returns this year along with a variety of activities like the Petting Zoo, Pony

WE’VE GOT FIVE NIGHTS OF CONCERTS AND SHOWS, PLUS YOUR FAVORITE FAIR FOODS, CARNIVAL RIDES, EXHIBITS, LIVESTOCK, COMMUNITY PERFORMANCES, THE BELOVED TRACTOR PARADE AND SO MUCH MORE.

— Teresa Burrola, CEO Merced County Fair

Rides, Power Jump, and Water Balls. There will be an assortment of edible delights like Sharky’s, Pepe’s Mariscos, Kettle Corn, Funnel Cake, and new to the lineup Backyard BBQ bringing chicken, ribs, and a giant turkey leg.

The spectacular rides like the Mega Flip, Giant Wheel, Zipper, State Fair Slide, Tilt a Whirl will be available along with some new rides like the Wacky Shack Funhouse, Super Shot Drop Tower, and the Puppy Roll.

For tickets, times, and more information visit mercedcountyfair.com.

THE 2023 MOTHER LODE

FAIR, 220 Southgate Drive in Sonora, runs from June 29 to July 2 from 3 p.m. to 11 p.m. each day.

They have lots of great entertainment lined up including Buck Ford on Thursday; 60s Summer of Love Tribute Band on Friday; Beer Drinkers & Hell Raisers, ZZ Top Tribute Band on Saturday; and country music artist Jennifer Grant on Sunday. The daily strolling acts are Violin on Fire, Leapin’ Louie Lichtenstein, Safari Sam and Oscar Ostrich, and The Roaming Hillbilly.

Livestock shows happen daily and the Junior Livestock Auction starts Saturday, July 1 at 4 p.m. The carnival is Paul Maurer Shows.

The Mother Lode Fair will have Truck & Tractor Pulls on Friday and Saturday nights at 7 p.m., and two Monster Truck Shows on Sunday, with the first one at 4 p.m. and the second show at 7 p.m. There is an additional arena ticket purchase required of $10 for Truck & Tractor Pulls and $12 for the Monster Trucks.

For more information, visit www. motherlodefair.org. Ticket prices are available on the website along with presale tickets.

LIVESTOCK SHOWS HAPPEN

DAILY AND THE JUNIOR LIVESTOCK AUCTION STARTS SATURDAY, JULY 1 AT 4 P.M.

LIFE HAPPENS AT THE STANISLAUS

COUNTY FAIR, 900 N. Broadway in Turlock, from July 7-16.

There will be a nightly concert series starting at 8:30 p.m. with a variety of artists like country stars Parmalee on Friday, July 7 and Ashley McBryde on Saturday, July 15; R&B artist Genuwine on Thursday, July 8; Latin artist El Dasa on Sunday, July 9; Plain White Tees

on Monday, July 10; and Blue Oyster Cult on Friday, July 14 to name a few.

With Tractor Pulls, TPA Portuguese Bloodless Bullfights, Destruction Derby, and Monster Trucks there is something for everyone at the Stanislaus County Fair. They will have livestock competitions, strolling performers, carnival rides, fair food and more. The 2023 Fair Theme is “ZINFANDEL AND ZINNIAS” for the Amador County Fair, 18621 Sherwood St., Plymouth, which will run from July 27 to July 30.

There will be carnival rides, Destruction Derby, live music, fair food, and special days like Kids Day, Seniors Day, Cattlemen’s Day, and Junior Livestock Auction Day.

For more information and to purchase tickets visit amadorcountyfair.com. ●

By MARG JACKSON

PHOTO BY FRANK CONE/ Pexels

Summer is just around the corner and along with family vacations, lazy days at the lake and no homework for the kids, residents in and around the 209 can put a few Fourth of July reworks displays on their ‘to do’ list.

While many communities do allow the state Fire Marshal-approved Safe and Sane reworks for personal use, the attraction of a full-blown aerial display of color and the booming sounds that reverberate through the night air can’t be denied.

Here are just a few of the scheduled shows to help celebrate Independence Day for 2023.

DON PEDRO LAKE

Returning a er a hiatus in 2022, the Don Pedro reworks show will be staged on July 1. Lasting approximately 30 minutes, the professional show is done over the water and the best way to access it is from Fleming Meadows, at 11500 Bonds Flat Road, La Grange.

ere is a $40 fee per vehicle to get in to Don Pedro and, if you bring a vessel for the lake, there is an extra $20 charge. Many take advantage of the day to enjoy boating on the lake before settling in for the nighttime show, which starts about 9:30 p.m.

More information is available

by contacting the Lake Don Pedro Visitors Center at 209-8522396 or visiting their Facebook page, at DonPedroLake. e show, ‘Fireworks on the Water’ is presented by the Don Pedro Recreation Agency. Parking is limited so they recommend arriving early.

WOODWARD RESERVOIR

Head out to Woodward Reservoir, 14528 26-Mile Road, north of Oakdale, for a July 1 show. e reworks traditionally begin about 9 p.m., so plan to get there early and settle in for the display. Cost is $25 per vehicle and the reworks are presented over the water at Woodward. More information is available by calling 209-847-3304 or at stancountyparks.com.

IRONSTONE VINEYARDS

Plan to make a day of it on July 1 as Ironstone Vineyards puts on its Independence Day Celebration from 2 p.m. to 11 p.m., at 1894 6 Mile Road, Murphys.

e gates will open at 2 p.m. and it is cash only admission; cost is $20 for adults, $10 for those 6 to 12, those ve and under are admitted free. No outside food or beverages, no

coolers. ere will be family fun including bounce houses, jugglers, face painting and a rock wall, live music by Shane Dwight, e Poison Oakies and Justice Ramos along with food, wine and beer for sale. Lawn chairs are permitted. e festivities will be topped o by a fantastic reworks display. Call Ironstone at 209-728-1251 for more information or visit ironstonevineyards.com/ reworks

BASS LAKE

On July 4 Bass Lake will put on its 2023 Light Up e Sky event, with a boat parade at 7 p.m. and reworks at dusk. ere is no admission fee; the boat parade starts near the entrance to Willow Cove followed by reworks about 9 p.m. is is the biggest reworks show in Madera County and is sponsored by the Bass Lake Chamber of Commerce. ●

Celebrate with a bang: The area’s dazzling Fourth of July displays.

FURRY FRIENDS FIND HOPE, HELP THROUGH ASTRO

By MARG JACKSON

Helping to place animals in need of homes, the ASTRO Foundation center on North Fifth Avenue in Oakdale encompasses 1,440 square feet.

With animals in need of homes, the ASTRO Foundation actively seeks to place their dogs and cats with new loving owners.

One of the rooms at the ASTRO Foundation center in Oakdale is dedicated to the cats; many have moved on from the center to new forever homes.

A welcoming place for cats, dogs and animal lovers, the ASTRO Foundation has a center on North Fifth Avenue in Oakdale and a fundraising thrift store on East E Street.

For nearly 10 years, the ASTRO Foundation – Animal Shelter To Riverbank and Oakdale – was run strictly as a foster-based organization. Dogs and cats in need of new homes were rst placed with foster families as the search was conducted for a forever home.

e organization started in 2012 as that foster-based group but behind the scenes, dedicated volunteers were working toward having a brick and mortar location. at came to fruition in late 2021 and the group hosted a formal grand opening of their ASTRO Foundation Adoption Center in May of 2022. ASTRO Foundation is a nonpro t 501(c)(3) animal welfare organization.

Now more than a year in operation at the physical location of 157 North Fi h Avenue, Oakdale, Director of Adoption Services Megan Scoullar said while many things have changed over the years, the mission remains the same. Placing animals in need with owners who can care for and love them.

Scoullar said they also worked previously with an adoption bus, a well-known rolling shelter where they would host pet adoption events at PetCo in Riverbank for many years.

ASTRO Board President Jaydeen Vicente also had a makeshi shelter at her home for many years but now the animals – and volunteers – have a place to call their own.

e 1,440-square foot center has a main lobby, a community cat room, plenty of space for the animals to exercise and an area for prospective adopters to meet with the animals for a visit.

“A big part of the goal was to create a center with a central location,” Scoullar said of establishing the adoption center in Oakdale. “We can house up to 40 cats and kittens and we do have an occasional small dog or two on site but we try to keep our dogs in foster care.” e center is open Tuesdays through Saturdays from 9 a.m. to 5 p.m. and while they are located in Oakdale and take in dogs and cats primarily from the Oakdale, Riverbank and Escalon areas, Scoullar said they are more than happy to welcome in adoptive families from throughout the 209 and beyond. In fact, she said some pets have been placed as far away as the Bay area, though most stay within or close to the 209 region.

position. She joined ASTRO in 2021, when they were looking for a director for their new center endeavor.

Many of their pets come from the Oakdale Animal Shelter, those that would likely face euthanasia as their ‘time’ at the local shelter has run out. But ASTRO’s goal is to take on those animals and nd them new homes so they can go on to a happy life. Some are also special needs and ASTRO works with local veterinarians to provide the care and services needed for all animals.

e nearby ASTRO ri and Gi Store, with proceeds going to support the center, is at 250 East E Street in Oakdale and features a variety of home goods, décor and more.

“It’s high quality stu at incredible prices,” Scoullar said, with the store also open Tuesdays through Saturdays, 9 a.m. to 5 p.m.

All of the work takes plenty of volunteers and Scoullar said the large group helps make everything happen, from cleaning the cat cages to greeting the public, working the cash register at the thri store to stocking the shelves.

Many also still help at adoption events hosted in conjunction with PetCo.

“Everyone is welcome to come in and check out the animals, our volunteers are there to assist,” she noted. e cats and kittens can be seen any time; since many of the dogs are with foster parents, it’s best to call ahead and schedule a time to meet them.

Scoullar started working with animals in a volunteer capacity at the Humane Society of Tuolumne County, which eventually evolved in to a paid

“We wouldn’t be able to do any of this without our volunteers and donors,” Scoullar noted of keeping the center doors open.

Those interested in learning more about the ASTRO Foundation and opportunities to volunteer, donate or adopt, can contact them at 209-6042649.

“It’s super ful lling the amount of animals we’re able to help,” Scoullar said. ●

We wouldn’t be able to do any of this without our volunteers and donors.

—Megan Scoullar

By KRISTINA HACKER

Alittle bit of Stockton shipbuilding history was restored in April with the relaunch of one of the Stephens Brothers Company’s 56-foot luxury vessels 63 years a er it originally slid into the Delta.

Two brothers, Roy and od Stephens, grew up mesmerized by the di erent styles of boats they saw along the Delta. ey went to work in their backyard on Yosemite Road and built a 33-foot sloop - the Dorothy - familiar with one mast and an ability to move through the water with dexterity and e ciency.

ey sailed their boat to Santa Cruz as the best form of advertising. e reward was a $1,000 down payment to build a vessel for a client. e company they founded, Stephens Boating Company, would stay in business for 85 years and be one of the great success stories of Stockton. Able to adjust to di erent eras and changing needs, Stephens Brothers and their heirs would produce spud boats for moving potatoes, sail boats, speed boats, runabouts, boats that assisted the military in wartime, and private yachts that are accurately called stunning pieces of artwork.

Sixty-three years ago, a 56-foot luxury vessel was given a traditional champagne baptism before sliding into the Stockton Channel at the Stephens Boat Works.

e Amelia Marie was a year-long project commissioned by eodore Brix. She was his fourth boat, all named in honor of his wife, who by most accounts preferred not to be on the water. An airplane pilot in his 20s, Brix was his own sea captain when he bought the Amelia Marie in his late 50s. He out tted the boat as a home a oat and planned to cruise as far as South American waters.

There’s a lot of enthusiasm for the history of Stephens Brothers, the history of shipbuilding in Stockton…This is an important part of the 209 heritage.

—Rusty Areias

Brix could a ord the best toys. He accumulated a fortune selling his tire company to Goodyear, guring out how to earn enough to amass a signi cant real estate portfolio in Fresno and Coalinga. By the time he commissioned the Amelia Marie, he was described as a ‘charming dilettante with deep pockets.’ How long he kept the boat is lost to history, and the Amelia Marie herself disappeared for decades.

e Stephens Boatyard has a unique place in the heart of Stockton’s Haggin Museum. e curator is proud of the 27-foot boat on display and can boast they have the complete Stephens Brothers’ archives. He says he receives 12 to 15 requests a year from all over the world from people who want to restore a Stephens boat.

One of those calls came from Rusty Areias. A former California State legislator, adventurer, and businessman, Areias had already partnered in the restoration of two Stephens boats. He saw pictures of the Amelia Marie years before he was able to nd her. She was not even the Amelia Marie anymore. Her name had been changed to Joie de Vivre, the French expression for delighting in living your life.

Areias and his friend and business partner, Ted Harris, bought the Joie, originally intending to complete the restoration in Los Angeles. Instead, adjusting to the rigors of the pandemic, they towed the boat to the Delta.

More than two years and considerable funds were spent restoring the boat the Stephens built for Brix to her original glory.

ey listened closely as the curator turned the pages of the early documents of the Amelia Marie with his white-gloved hands. He explained the nuances of the vessel, the materials used, the delity of her lines, and the disputes and agreements that are part of her lore. ey decided to keep the new name. e result is that a brilliant memory of Stockton that sleeps nine comfortably, has a displacement of 42tons, a top speed of 20 miles an hour, and a cruising range of 1200 miles nally found its t again in the water.

Areias, along with family, friends and community supporters, relaunched the Amelia Marie/Joie de

Vivre with a champagne splash on April 23 at the Five Star Marina — the old Stephens Boatyard — in Stockton.

“We sent her out the same way to taste the Stockton water for the rst time like she did in 1960,” said Areias.

Restoring the Amelia Marie/Joie de Vivre wasn’t an easy project by any means.

“While I was State Parks Director I ran the O ce of Historic Preservation. I learned the concept of adaptive reuse. e key is that it doesn’t take away from the historic nature of the boat. ese projects aren’t for the faint of heart,” said Areias.

“When I began working on the Joie we set aside a certain amount of money and we exceeded that about four times. Everything that could’ve gone wrong with the boat was wrong with it. We bought it cheap, but then the fun began.”

Despite the dry rot, termites and degrading metal they found when starting work on the project, Areias is glad that he put in the work.

“I’m really pleased with the outcome. I think we’re going to be very happy with the result and it’s largely a new boat. I’m fond of saying we saved the lines and that’s about it,” he said.

“It feels great. ere’s a lot of enthusiasm for the history of Stephens Brothers, the history of shipbuilding in Stockton. I’m a son of the 209. I’m 209 proud. is is an important part of the 209 heritage.” ●

I learned the concept of adaptive reuse. The key is that it doesn’t take away from the historic nature of the boat.

—Rusty Areias

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Just south of Carmel is tucked a little-known gem where you can escape back to California’s coastline as it was over a century ago: Point Lobos State Natural Reserve. Beautiful vistas, pounding sea surf, a network of easy hiking trails, and history trapped in time make it the perfect place to visit.

A seasonal destination for Indigenous tribes for over 2,000 years, a er its discovery by Europeans in 1769, Point Lobos went through many phases: rancho, livestock pasture, whaling station, abalone cannery, granite quarry, and shipping point for a nearby coal mine. Industrial and residential development seemed to guarantee that the area would follow the pattern of other coastal towns. It was parceled out to become Point

Lobos City by the Carmelo Land & Coal Company in 1890. Residential lots went for $50 each.

In 1898, local entrepreneur A.M. Allan purchased Point Lobos as a business investment and residence, although it would take another 20 years before he nally bought back lots that

By CLAUDIA NEWCORN

had already been sold. In 1933, the State purchased Point Lobos from Allan’s heirs for $631,000. Later additions expanded the park to 554 acres, plus the addition of 775 submerged acres, creating one of the nation’s rst underwater reserves.

My most recent visit on a sunny day revealed Point Lobos in all its visual and geological beauty. Wherever you walk, you see the tectonic forces that govern the region.

Deep coves. Gnarled rocks layered in black, red and palest gold, heaved up from the sea. High craggy headlands crowned with wild lilac, brilliant poppies and busy butter ies. Toothy islets of stone puncture the restless waves at various distances, ancient markers of a gradually eroding coastline. In the morning, the ocean

Beautiful vistas, pounding sea surf, a network of easy hiking trails, and history trapped in time make it the perfect place to visit.

garbs itself in every shade from turquoise to indigo, paling to quicksilver as the sun crosses to the west.

Multiple trails meander about the reserve. Most follow the coastline, but some crisscross the peninsula and take hikers up among meadows and woodlands. ose along the southwest side are the most scenic, in particular the South Shore trail, which extends from Sea Lion Point to Pelican Point, passing Weston Beach, Hidden Beach and China Cove. Visitors can easily step o to visit the beaches.

e peaceful Cypress Grove loop trail escorts you to Allan Memorial Grove and winds through one of the only two naturally growing stands of Monterey Cypress in the world.

e linked Sea Lion Point and Sand Hill Trails are short, but provide a vista of the coast, as well as an added trail that descends to the Devil’s Cauldron, awash with surf, harbor seals and sea lions. Glimpsing the development that has occurred north and south of Point

Lobos, you are thankful that Allan preserved this stunning place.

Inside a protected elbow of land is Whaler’s Cove, home of the Whaler’s Cabin & Whaling Station Museum, and well worth the visit. e cabin, occupied and used from 1851–1983, was added in 2007 to the National Register of Historic Places.

Opened in 1987, the museum showcases the region’s diverse cultural history. Originally constructed by Chinese shermen, it was subsequently used by Japanese whalers and abalone shermen, and World War II army soldiers. Across the cove is where whale carcasses were hauled up; beside the cabin sit the large cauldrons in which blubber was boiled down to whale oil. Flanked by a massive cypress whose roots have merged with the wooden wall, the cabin displays a collection of intriguing artifacts, including archeological “rubbish” such as clay pipes,

bottles and patterned china. Enjoy the easy trail that takes you from the cabin to Granite Point. You’ll glimpse non-native owers, remnants of the gardens of the Chinese and Japanese families’ homes that once dotted the area. Otters enjoy the quiet waters, and there’s a chu ng “blow hole” at Granite Point where the waves strike to explode water through a stone hollow, just like a whale coming up for air. In season, gray whales can be seen migrating past Point Lobos, an added feature of this hidden gem of a park. ●

IF YOU GO

Easily reached from Highway 1, Point Lobos (https://www.parks. ca.gov/?page_id=571) is the perfect day trip to combine with a visit to Monterey or Carmel. The park is day use only. Admission is $10. You can only park in designated lots; parking is limited, so go in morning or late afternoon; photography is best in the morning. There are guided walks, and park rangers and docents are available to answer questions. Pack your own water and food. Pets are not permitted in the park.

Raise a glass for The Tuolumne

Craft Beverage Trail

By KRISTINA HACKER

Tuolumne County in the Sierra Nevada is known for its world-class outdoor adventure that includes Yosemite National Park and the Stanislaus National Forest. ere is one trail, however, where no hiking is needed — the Tuolumne County Cra Beverage Trail. Locals and visitors alike can sip their way from Sonora to Yosemite on the Tuolumne County Cra Beverage Trail presented by Visit Tuolumne County. No need to keep track of a trail map, the Cra Beverage Trail has gone digital and not only features a list of places to visit, but also allows participants to earn points for prizes.

e trail is a great way to support local businesses and cra beverage makers, all while discovering new beverage creations. e Cra Beverage Trail is free to download, and many businesses o er special discounts for Beverage Trail users. Participants earn 250 points for every check-in on the trail. When participants reach 1,250 points they receive a Tuolumne County Cra Beverage Trail t-shirt. Visit all locations and they receive an entry into the grand prize drawing taking place in December 2023.

Raise a glass for The Tuolumne

Craft Beverage Trail

By KRISTINA HACKER

Tuolumne County in the Sierra Nevada is known for its world-class outdoor adventure that includes Yosemite National Park and the Stanislaus National Forest. ere is one trail, however, where no hiking is needed — the Tuolumne County Cra Beverage Trail. Locals and visitors alike can sip their way from Sonora to Yosemite on the Tuolumne County Cra Beverage Trail presented by Visit Tuolumne County. No need to keep track of a trail map, the Cra Beverage Trail has gone digital and not only features a list of places to visit, but also allows participants to earn points for prizes.

e trail is a great way to support local businesses and cra beverage makers, all while discovering new beverage creations. e Cra Beverage Trail is free to download, and many businesses o er special discounts for Beverage Trail users. Participants earn 250 points for every check-in on the trail. When participants reach 1,250 points they receive a Tuolumne County Cra Beverage Trail t-shirt. Visit all locations and they receive an entry into the grand prize drawing taking place in December 2023.

Sonora Brewing Co.

By JOE CORTEZ

Thomas Silva’s friends keep it real. And when Silva started homebrewing his own beer about a decade ago, their opinions mattered.

“My buddies are realists,” said Silva, a Sonora native who owns and operates Sonora Brewing Co., 28 S. Washington St. “ ey would tell me, ‘Dude, that tastes like s***.’ But then they started to compliment my beers, and then it got to the point where I thought, ‘Maybe I should open a brewery.’ If they’re telling me to rock ’n’ roll, then let’s do it.”

So, he did.

Sonora Brewing Co. opened its doors on Independence Day 2019 — the city’s rst brewery since 1901, according to Silva.

e microbrewery has a ve-barrel system and produces in the neighborhood of 40 barrels per month.

“Somewhere around there,” Silva said. Sonora Brewing Co. has about a dozen featured beers, with new ones frequently popping up on the menu.

“We have eight real staples,” said Silva, who then proceeded to name nine featured beers.

ere’s the Ditler Ale (4 percent alcohol), LeiLani IPA (7.0), Blonde Ale (4.2), Citra IPA (7.7), Fall Fresh IPA (7.4), No Name Pale Ale (6.6), Trailblazer (7.0), Tribute IPA (6.0) and the Bradford Imperial Stout (9.0).

Silva recently had a contest to name the No Name Pale Ale, but the consensus was that No Name was, in fact, the name.

“ ose are the ones we always have on tap,” said Silva. “ ose are the crowd favorites. And a lot of them are liking our Daybreak Session IPA. It’s 4 percent and super hoppy. It feels like you’re taking care of business, but you can still take care of business.”

Silva gained entry into the world of brewing by watching his father brew in the family garage.

“He’d do non-traditional beers and he’d use extracts,” said Silva. “I don’t do a bunch of crazy beers. If you want to get all weird, that’s cool. But if you want to make some good beer, just stick to the basics. And adjust the awesomeness as you go.”

In addition to the beer, Sonora Brewing Co. o ers a full menu, with appetizers, salads, sandwiches and burgers.

“I would pretty much say we have the best burgers in town,” boasted Silva. “We have a lot of fun options, like our caprese salad and our chipotle chicken sandwich; we have a lot of neat appetizers; our sh and chips are o the chain; and every second-Saturday, we do something di erent.”

On the second Saturday of each month, nearby Bradford Street is closed o for a mini Sonora Brewing Co. festival, with live music and specialty entrees such as oysters, crab or shrimp tacos.

“How can you not have fun if beer is a part of your life?” said Silva. “I have so many friends and acquaintances who are envious of what I get to do for a liv-

ing. I’m enjoying what I’m doing.”

While Sonora Brewing Co. is small, expansion has always been a goal for Silva. And that goal is becoming a reality.

“We’ve had quite the setback with everything that’s transpired the last couple of years,” said Silva. “But by third quarter this year we will be on store shelves in Tuolumne County and, perhaps, surrounding counties. So, I’m pretty stoked about that. I’m very optimistic about what the future holds.”

In the end, it’s not just about making beer. For Silva, it’s about making Sonora a better place.

“Did I want this to be a Sonora thing?” Silva asks. “Hell yes! I knew the city of Sonora didn’t have a brewery, and it would be a sweet brewery town. My goal was to better the city that I grew up in.” ●

IF YOU GO

WHAT: Sonora Brewing Co.

WHERE: 28 S. Washington St., Sonora

HOURS: Noon to 8 p.m. Monday through Thursday; noon to 9 p.m. Friday; 11:30 a.m. to 9 p.m. Saturday; 11:30 a.m. to 8 p.m.

Sunday INFO: 209-532-1631 / Instagram: @sonora_brew_co / Facebook: Sonora Brewing Company

Around HornCompanyBrewing The

Rachel and Andrew Sabatine met at a casino in Palm Springs. “We were in line for beer,” Rachel noted.

Fitting, then, that less than a decade later, the couple owns and operates Around the Horn Brewing Company in Groveland.

Both were living and working in Southern California when they met, she in the tech industry and he in real estate.

But beer was their passion. Even so … “You can’t just wake up one day and say, ‘I’m going to open a brewery,’” said Rachel.

So they did what any ambitious couple would do. ey moved to Nashville and got jobs in breweries to learn more about the industry.

“We wanted a change,” said Rachel. “Nashville has an incredible beer scene and it’s more a ordable than Los Angeles. We both were working in breweries while I went back and got my MBA at Vanderbilt (University). And we were working on a business plan the whole time we were there.”

Rachel, whose family owned a home in Groveland before the couple met, and Andrew decided that the Sierra Nevada would be a good place to open

By JOE CORTEZ

their brewery. But not before another sojourn to Tennessee — Knoxville, this time — where Andrew did a threemonth crash course in brewing, while commuting to Nashville for an apprenticeship at a brewery there.

Finally, in the summer of 2020, Around the Horn Brewing Company opened for business — smack dab in the middle of a worldwide pandemic.

“I think we had a bit of an advantage because we were new and we expected it to be a bit rocky,” said Rachel. “We were probably more OK with the unknown.”

Coming out of the pandemic, Around the Horn is making quite a name for itself. eir Hetch Hetchy Haze — a 6 percent hazy IPA — has become a fan favorite.

“We don’t have it all the time,” noted Rachel. “Frequently, but not all the time.”

Around the Horn is also gaining a reputation for its rotating fruited sour series — Tip Top Lollipop.

“We’re always rotating di erent fruit,” said Rachel, pointing out that the series is named for Groveland’s Tip Top Mine. “Right now, we have two di erent versions of that. We have a chocolatecovered raspberry (6.5 percent), and the other is a marionberry-boysenberry

vanilla (6 percent).”

And then there’s the beer slushies.

“ ree bikers came in the other day,” said Rachel. “I think they rode in from Turlock. It was really hot outside and they wanted something yummy, but they wanted something with lower alcohol because they had to continue their ride. So, they all got beer slushies. ey were so excited.”

Around the Horn has a small kitchen, serving sandwiches and tacos and pretzels with beer cheese.

“I drink the beer cheese like soup sometimes,” said Rachel. “I know that’s not healthy, but I do.”

Located at 17820 Highway 120, the brewery has been hampered by the road closure into Yosemite National Park.

“With a closure like this, we have to rely more on local patrons rather than tourists,” said Rachel. “And they have supported us like crazy. ey spend their dollars with us and that’s very important to us.”

Around the Horn Brewing Company is open seven days a week, from 11 a.m. to 9 p.m., except on Tuesdays and Wednesdays, when it opens at 4 p.m. On Fridays and Saturdays, it stays open until 10 p.m.

e kitchen always closes one hour before the tap room, and the menu is limited on Tuesdays and Wednesdays.

Call 209-436-9919 to place a to-go order. Visit online at aroundthehornbeer.com. ●

IF YOU GO

WHAT: Around the Horn Brewing Company

WHERE:

17820 Highway 120, Groveland

HOURS: 11 a.m. to 9 p.m. Sunday, Monday and Thursday; 4 p.m. to 9 p.m. Tuesday and Wednesday; 11 a.m. to 10 p.m. Friday and Saturday

INFO: 209-436-9919 / aroundthehornbeer.com.

Reserve

Indigeny Reserve sits on 160 acres of foothill countryside, o ering visitors breathtaking views courtesy of hiking trails along Phoenix Lake and leading to a Gold Rush-era mine, all in between sips of hard cider on the grounds’ shaded picnic area.

Jay and Judy Watson purchased Indigeny’s apple orchards in 2005 with the intent of producing organic apple crops, and soon, the pair decided to make hard cider with the apples that didn’t make the cut for allnatural apples.

Since then, Indigeny has grown to o er three di erent varieties of hard cider – a drier, yet sweet, organic cider, the refreshingly-sweet Extra Crisp cider and a blackberry cider, the sweetest of the three. Ciders at Indigeny are cra ed with a unique blend

The

Indigeny Armory

of 52 apple varieties, like Granny Smith, Honey Crisp and Red Rome. Indigeny Reserve also makes vodkas, created with avors like sundried g and lemoncello, and apple brandy, with some barrels that have been aged for nearly seven years. All of the cidery’s products can be sampled at their tasting bar, and tours of the operation – including its impressive group of 3,000-gallon fermentation tanks – are also available. ●

IF YOU GO

LOCATION: 14679 Summers Lane, Sonora

HOURS: 10 a.m. to 5 p.m. every day

INFO: (209) 533-9463 / indigenyreserve.com

IF YOU GO

The Armory is a large entertainment venue in downtown Sonora that o ers guests a Beer Garden, banquet room, a wine room, and the swanky Bourbon Barrel.

A er being dormant for several years, two families – Jenn and Doug Edwards and Rebecca and Jordan Barrows – joined forces to bring this entertainment mecca to life in the 209, including the relaunch of the Bourbon Barrel in 2022.

e Bourbon Barrel has an impressive whiskey wall with a

rustic sliding library ladder and features unique creations such as the Barrel-Aged Black Manhattan and the Smoked Old Fashion made with Four Roses Bourbon that is quite the sight to see with the ame burning bright and the smoke swirling around. ose looking for something a little more delicate can try the Strawberry Bourbon Smash with muddled strawberries.

ey o er a number of bourbons, rye, scotch, or mezcal ights or you can choose your own custom ight with a selection of three spirits. ●

LOCATION: 208 S. Green St., Sonora

HOURS: Bourbon Barrel — 4 p.m. to 9 p.m. Tuesday through Thursday; 11 a.m. to midnight

Friday and Saturday; 11 a.m. to 9 p.m. Sunday. Beer Garden — 4 p.m. to 8 p.m. Tuesday through Thursday; 11 a.m. to 9 p.m. Friday and Saturday; 11 a.m. to 8 p.m.

Sunday

INFO: (209) 694-3158 / armorysonora.com

Mo Band this summer ‘Rock On’ is ready to

he time is here to unfurl the blankets and lay claim to a plot of land at Graceada Park in Modesto as the Modesto Band of Stanislaus County, more commonly known as MoBand, is kicking o their 2023 summer concert season June 8.

By SABRA STAFFORD

“Rock On” is this season’s theme and each weekly ursday night concert will highlight a variety of music at the Mancini Bowl in Graceada Park.  All concerts are free and start at 8 p.m.  Audience members are encouraged to arrive early for good seats in the newly installed seating and the

“From good ol’ rock and roll to the groovy sounds of the sixties to classic patriotic hits to American musical gems, the 2023 summer season has it all,” said MoBand Board Member Susanna Mendieta Beasley.

e opening concert is Rockin’ and Rollin’ on June 8, in celebration of Modesto’s annual Gra ti festivities.

e second concert will feature Musical G.O.A.T.s (greatest of all time) including the music of Cher, Paul McCartney, Glenn Miller and Tchaikovsky.

e third concert, themed “Hippy Dippy,” will take fans to the sixties with the sounds of Simon and Garfunkel and Herman’s Hermits, to name a few.

e June 29 concert will be a “Patriotic Fury,” and July 6’s concert will feature “American Gems.”  e last concert on July 13 will highlight music from the season in a summer wrap up nale.

A ectionately known as Mo Band, the Modesto Band of Stanislaus County is one of the oldest community bands in the United States. It is also one of the largest with an average membership of 130 performers. Membership is open to all area musicians who have graduated from the 8th grade.  All high school, college and adult musicians are welcome.

ere are no auditions. Musicians are encouraged to attend and have a good time. Rehearsals are held each Monday and Wednesday night from 6:30 to 9 p.m. at Mancini Hall, 718 Tuolumne Blvd.in Modesto beginning June 5. A special

welcome back rehearsal will be held from 6:30 p.m. to 9 p.m.

welcome back rehearsal will be held from 6:30 p.m. to 9 p.m. May 31.

e band is under the direction of George Gardner who’s in his 44th year of conducting the non-pro t musical organization.  “I’m excited about the music for the season,” said Gardner. “I’m also excited about working with Brad Hart, our new band manager and assistant conductor. We are working together to blend our musical styles and produce a

in his 44th year of conducting the non-pro t musical orgaour new band manager and assistant conductor. We are working musical produce great season for the fans.”

Hart has been selected to serve as band manager and

school music chairperson, and teaches guitar, band, jazz

Hart has been selected to serve as band manager and assistant conductor for MoBand.  He has been teaching for more than 10 years at Johansen High School.  During this time he has also served as department chair, district high school music chairperson, and teaches guitar, band, jazz band, orchestra, marching band, and music theory.

In the years at Johansen High School, he has worked to create an inclusive program that not only represents the community but one that participates in the community. From parades around the neighborhoods to community fairs, the program tries to directly add value.  Students from the program have also performed in the famed Walt Disney Concert Hall and in 2022 performed at Carnegie Hall.

Hart has served as the high school band manager for the Stanislaus County Honor Band for more than 10 years as well as served the board as both a vice president and president, and now past president. He has also taught several classes at Stanislaus State University and University of the Paci c. He has also been published as a composer for both band and strings with World Projects.

“I’m excited about the music for the season,” said Gardner. “I’m also excited about working with Brad Hart, our new band manager and assistant conductor. We are working together to blend our musical styles and produce a great season for the fans.” is season will also debut the new seating at Mancini Bowl, which was led by the MoBand board of directors and their “I Sit with MoBand” seat replacement project. ●

early for good seats in the newly installed seating and the lawn area.

Talent erupts at Volcano Theatre Company

By SABRA STAFFORD

Volcano’s heyday, when more than 10,000 people walked the cobblestone paths, may have been more than a century ago but that doesn’t mean there isn’t some treasure to be found in the little hamlet. Only now, it’s not in the mines but up on the stage.

Volcano was the site of California’s rst amateur theatrical company and for the last 50 seasons the Volcano eatre Company has been continuing that tradition with live theatrical productions that range from the o eat to the well-known.

Spring and fall productions are held in the Cobblestone eatre, which with 37 xed seats (and eight fold up chairs) is the smallest xed seat theatre in California. Built in 1856, the theatre originally started as Adolph Mayer’s Tobacco and Cigar Emporium and then later became Lavezzo’s Wine Shop. A re around the turn of the century, fueled by a cellar full of high-proof spirits, le everything destroyed but the stone walls that still stand today. It was turned into an art gallery in the 1960s and then in 1989 the ebaut family purchased it and donated it to the Volcano eatre Company.

Summer shows are held under the starry night sky across the street at the Volcano Amphitheater. Fronted by the carefully restored Gold Rush facade of the Hale Sash and Door Company, the amphitheater provides a larger venue with a maximum of 250 people.

Each season, from April to December the VTC stages four to ve productions, including two summer shows and a show at Christmas, which routinely

sells out.

“ is theatre is a wonderful part of Amador County,” said VTC President Jim Estes. “It’s all driven by volunteers and is something that Volcano is really proud to have.”

VTC launched their 50th season earlier this year with a production of Neil Simon’s “Prisoner of Second Avenue,” which was the very rst show that launched their endeavor on the stage.

“ is was before some of the other theaters started, so it was a big deal and people were so excited to have something up here,” said Giles Turner, one of VTC’s founding members.

“Silent Sky” by Lauren Gunderson. It tells the true story of 19th-century astronomer Henrietta Leavitt who challenges the role women had in science in the early 1900s. e show will run from Aug. 11 to Sept. 9.

e fall production will be a return to Noel Coward’s classic “Blithe Spirit,” which VTC also staged in their inaugural season. “Blithe Spirit” tells the story of Charles Condomine, a socialite and novelist who invites medium and clairvoyant Madame Arcati to his home for a seance. Condomine is only looking for material on the occult for his new novel and is skeptical of the eccentric Arcati, but his mind is changed when the median accidentally conjures up the ghost of Elvira, Condomine’s rst wife, and she is none too pleased to nd him married again, this time to the straitlaced Ruth.

e show will be staged at the Cobblestone eatre from Sept. 15 to Oct. 15.

“Beowulf (And the Bard)” will open the amphitheater summer season, with shows running from June 9 to July 15. e comedy, written by Vidas Barzdukas and Christopher R. Bartlett, updates the Old English epic about the warrior Beowulf. Told by the Bard, who is su ering from a severe case of writer’s block, the story nds an aged and outof-shape Beowulf being asked to save his new friends from the hideous beast Grendel.

e second summer show will be

is year’s Christmas show will be the comedy “Dashing rough the Snow,” which unfolds days before Christmas at the Snow ake Inn in Texas as a cadre of crazy guests check in for the holidays.

e show will be in the Cobblestone eatre from Nov. 17 to Dec. 16. All shows in the amphitheater start at 8 p.m. on Fridays and Saturdays with doors opening at 6:30 p.m. for those wishing to enjoy a picnic beforehand. Shows in the Cobblestone eatre start at 7:30 p.m. Fridays and Saturdays and 2 p.m. on Sundays.

For tickets visit https://volcanotheatre.net or call (209) 419-0744. ●

This theatre is all driven by volunteers and is something that Volcano is really proud to have.

By VIRGINIA STILL

The glitz and glamour of old Hollywood has made its way to the 209 at a new establishment called the Falcon’s Lair in Ripon. is family friendly restaurant and lounge o ers tasty edible items like the Tru e Mac & Cheese, Raw Oysters, Lamb Lollipops, Garlic Butter Steak Bites, Guido’s Meatballs, a variety of pizzas, and specialty cocktails.

Bob and Moe Willey, along with their children Katie, Jeremiah and Hannah, make the Falcon’s Lair a true family a air. e Willeys have been in the restaurant industry since 1984 when Bob opened Pizza Plus in Ripon, which is now Gold Dust Pizza. rough the years they have expanded and can be found throughout the 209 with their newest endeavor the Falcon’s Lair landing in Ripon at 1225 Canal Blvd. ey opened this year on March 19.

“Our family has created a space for people to enjoy their time with one other,” said Moe, “where they can talk, drink, eat and relax. Our style is a speakeasy old Hollywood style, but children are welcome.”

Walking into the Lair, guests have a choice to go right into the bar, lounge, or outdoor patio or they can go le into the dining room. Regardless of which way you go the menu is the same, showcasing some of the Willey’s family recipes and collective creations from the kitchen.

“All of our pizzas, of course, are our family’s but we have taken a new spin on them for Falcon’s,” said Moe. “We are a small bites restaurant. at being said, our small bites are hearty and lling. We are always adding new drinks and menu items. We also o er daily specials throughout the week.”

Moe explained that for the summer they will have a special summer cocktail menu and some new summer menu items.

e grand Charcuterie Board is served in a bird cage that has tiers layered with cheeses, meats, olives, nuts, smoked salmon, baby dills, dried fruit, g jam and artisanal crackers.

e Silver Screen Hummus spread is house made served with a variety of toppings and pita bread. ey also o er a seasonal salad and a Caesar salad.

“We have been busy since opening,” added Moe. “ is has been one of the smoothest openings of any store I have done. I love the restaurant business mainly because it’s what I do. I have been in restaurants since I was 13. Bob and I have raised our children Katie, Jeremiah and Hannah in our stores. ey work side by side with me. Ripon is our home base. It’s the community where we raise our children. It’s the birthplace of our rst pizza parlor. We want to bring something new and fresh to Ripon.”

Falcon’s Lair has a warm and inviting vibe and if you are looking for a little entertainment, order their signature Smoked Old Fashioned made with Woodford Reserve that is smoked in a cut glass decanter

poured on the rocks garnished with a Luxardo cherry. ere is a variety of cra cocktails that they o er including the Ginger Rogers Margarita, and the Blood and Sand which is Scotch, cherry liqueur and sweet vermouth that is noted in the menu as Rudolph Valentino’s favorite drink.

“I want to thank all my employees for all their hard work,” expressed Moe. “I want to thank my children for not only helping by working so much, but for their young leadership as I am so proud of how they conduct themselves. My husband Bob, who is my rock, and all of our customers who support not just Falcon’s but our Gold Dust Pizza stores and Ice Cream Emporium. e Willey family feels very blessed and thankful.”

The restaurant was named in honor of Rudolph Valentino who had named his estate located above Benedict Canyon in Bel Air, Los Angeles the “Falcon’s Lair.” In the menu they pay homage to Valentino known as the “Great Lover” in the Roaring Twenties.

When asked why someone should take the trip to the Falcon’s Lair, Moe remarked, “I would tell someone to come to Falcon’s Lair to enjoy a classy relaxing environment with great service, cra cocktails and great small bite o erings. Everything is so hustle bustle nowadays. Everyone is on their phones and not talking to the people around them. Set down your phone and go back in time.”

e Falcon’s Lair is open Tuesday through ursday from 4 p.m. to 9 p.m.; Friday and Saturday from 11:30 a.m. to 9 p.m.; and on Sunday from 11:30 a.m. to 8 p.m. ey are closed on Mondays. ●

“Our family has created a space for people to enjoy their time with one other, where they can talk, drink, eat and relax. Our style is a speakeasy old Hollywood style, but children are welcome.”

—Moe Willey

Cheers to Lumberyard Cellars

By VIRGINIA STILL

—Megan Webb

There are several wineries in the 209 but there is only one Lumberyard Cellars, located at e Merchant Yard, 1455 First St., Suite 4 in Escalon. Husband and wife team Derick and Megan Webb have a lot to celebrate this summer with the expansion of the Lumberyard’s indoor tasting room and the twoyear anniversary of the business.

“All the wines that we make are small batch wines,” said Megan. “We are a small production winery. A lot of care goes into everything that we make and everything that we do. We try to put out a really good product and a delicious wine that is still a ordable. We want to be a welcoming place that people feel comfortable coming down and hanging out

We are a small production winery. A lot of care goes into everything that we make and everything that we do.

and grabbing a glass of wine for the weekend and relaxing.”

Derick is the winemaker and has been in the wine industry for several years. He earned his Bachelor’s Degree in Enology from Fresno State and spent a semester in Southern Italy where he interned at a winery. All the wines offered at Lumberyard Cellars are their very own creations with grapes purchased from different growers in the area.

“There is always a lot of experimenting going on because you are always trying to improve or make the best wine you can,” stated Derick. “There are different techniques to do different things. It is a fun business. I like to focus on the main staples but I also like to offer different things and unique things that other people don’t have like the Aglianico.”

The Lumberyard Cellars 2019 California Aglianico is a red Italian variety that Derick noted most wineries do not have and is a “medium to full body wine that has some great fruit, nice structure, and some interesting earthy notes to it.” This is a very tasty varietal that is definitely one to try.

Guests can partake in wine by the glass or the bottle. They make an in-house Sangria with seasonal fresh fruit. For those that may not like wine they offer a few beers including Last Call Brewing Co. Golden State Cider, and California Seltzer Co. They also have a mock cocktail for those that may want something tasty but without alcohol. The tasting room is open to anyone 21 and older. For some small bites to enjoy with your libations, the Lumberyard has a Charcuterie Board, and Baked Brie in two different flavors along with crackers and a sliced homemade sourdough baguette. They try to use local products as much as possible like cheeses from Stuyt Dairy Farmstead Cheese in Escalon and Fiscalini cheese in Modesto.

They offer five wines on their tasting menu, two whites, a Rosé, and two reds. Some of the top sellers in their lineup are the 2021 Lake County Sauvignon Blanc and the 2020 Redwood Blend.

The Sauvignon Blanc is one of their most popular wines that is made with grapes grown in Lake County.

“I fell in love with it (Sauvignon Blanc),” expressed Derick. “That area does some fabulous Sauvignon Blanc. A college friend of mine, his

mom has a vineyard up there so I have been sourcing grapes from there since we opened. People just love it.”

Megan added, “I think right now Sauvignon Blanc is really popular everywhere. They started calling it Sauvi B and it makes me chuckle.”

The 2020 Redwood Blend is another customer favorite that is made with a blend of four varietals, Sonoma Merlot, Lodi Cabernet Sauvignon, Lodi Zinfandel, and Contra Costa Carignane. This tasty red blend with varietals from different regions is delightful on the palate that is fruit forward and rolls off the tongue nicely.

The 2021 California Rosé that is made with grapes from a 70-yearold vineyard in Manteca is light and refreshing.

Derick noted, “This (Rosé) is one of our most local wines. It is kind of unique. It is all handpicked. This vintage is unique because it is barrel aged so it gives you some interesting characteristics like smoky, chocolatey, but still some nice strawberry, cherry, very light crisp.”

The duo can be found at the tasting room on the weekends which makes their place a bit unique as the winemaker is on hand to talk about the product he created with their guests. They plan to release some new wines in the near future as Derick expressed that he likes to “expose people to new things and get them out of their comfort zone.”

Every second Saturday of each month they host events with live music and a food truck so mark your

calendars for June 10 and July 8. The Lumberyard opened their doors on July 31, 2021 and they will be celebrating their two-year anniversary on Saturday, July 29 with a big celebration.

They have a Wine Club where members receive quarterly shipments of whites only, reds only, or mixed. Each shipment will include three bottles of wine at a 20 percent discount. Some of the perks of being a wine club member at the Lumberyard are 20 percent off all wine purchases, complimentary tastings for up to four guests, and invitations to exclusive wine club member only events.

Megan is an Escalon native and when they were thinking about opening a wine tasting room, she knew it had to be in Escalon. So why is the winery called Lumberyard, you ask?

“This was a lumberyard in Escalon for over 100 years,” remarked Megan. “We just kind of wanted to give a nod

to that and keep the history alive and keep the name alive that has been here for so long. We thought that was cool.”

The small family business has a staff of about seven and is only open on the weekends. They are open from 3 p.m. to 9 p.m. Fridays; noon to 9 p.m. Saturdays; and noon to 5 p.m. Sundays.

They have a warm and inviting indoor tasting room and outside patio that is great for a summertime hangout with a staff that is friendly and passionate about their wines.

“We are really trying to put out a great product at an affordable price,” shared Megan. “You don’t have to know about wine to come here. We want everybody to feel welcomed here. Wine tasting is a great place to make friends. We have a lot of good Escalon support but we have people from all over that come here; Oakdale, Riverbank, and Modesto. We have a wine club member from the Bay Area. We love this spot. The weekends are fun.”

For more information on the Lumberyard Cellars visit them at lumberyardcellars.com or on Instagram and Facebook. ●

IF YOU GO

WHAT: Lumberyard Cellars

WHERE: 1455 First Street, Suite 4, Escalon, CA

WHEN: 3 p.m. to 9 p.m. Fridays; noon to 9 p.m. Saturdays; and noon to 5 p.m. Sundays

CONTACT: 209-857-6181

lumberyardcellars.com

We are really trying to put out a great product at an affordable price.

BOOKS CAST NEW LIGHT ON

SIERRA NEVADA

Explore a spectacular new hiking route from Yosemite to Mount Whitney, learn to nd your own food in the mountains, or join a cyclist on the ride of a lifetime from Lake Tahoe into Mexico. Despite record-breaking snowpack blanketing the Sierra Nevada range, these rewarding adventures are possible through three new books by four inspiring authors.

“SIERRA GRAND TRAVERSE: AN EPIC ROUTE ACROSS THE

RANGE OF LIGHT,” by John and Monica Chapman, outlines a 200-mile hike that roughly parallels the John Muir Trail. While thousands of backpackers ramble along the popular Muir each year, the Chapmans are the rst known hikers to trek the alternate route they pioneered.

eir course promises a di erent experience than betterknown trails because those who follow it will seldom walk on trails. Instead, they will travel cross-country through two national forests, three national parks and ve wilderness areas.

Not a beginners hike, Sierra Grand Traverse runs mostly above tree line between 9,000 and 12,000 feet, involving 56,000 feet of elevation change, nearly twice the height of Mount Everest. ose who explore the full length will climb over 41 mountain passes and cross many miles of loose rocks and rough terrain.

Great rewards await those who brave this journey. e

Chapmans mapped a trek through scenic beauty which few have ever visited or seen.

“Compared to other recognized trails and routes in the Sierra Nevada, this traverse spends less time on trails, has more miles above tree line, crosses more passes and visits more lakes. It features spectacular scenery and many beautiful lake basins, highlighting the range’s grand scenery, hence the name: Sierra Grand Traverse,” they wrote.

Covering the full

Mia Andler teaches how to nd and cook edible plants like elderberries.

distance will take from 25 to 45 days, the Chapmans estimate, but hikers need not attempt it all. e authors divided their route into ve sections, each with accessible trailheads. e shortest is 25 miles long from Piute Pass to Dusy Basin in Inyo National Forest.

As much as hikers love the John Muir Trail, anyone who’s been denied an elusive permit or longed for a more private wilderness experience will appreciate the Chapmans’ creation. e book features beautiful photography, detailed maps, and more than 200 pages of helpful directions and suggestions. Previously, the world travelers published 15 guidebooks

“HAD WE LIVED 500 YEARS AGO, EVEN TRAVELING FROM COUNTY TO COUNTY WOULD HAVE BEEN A CULINARY ADVENTURE. FOR THE MOST PART, PEOPLE ATE WHAT GREW WHERE THEY LIVED. SO WHAT DID THE FOOD OF THE HIGH SIERRA TASTE LIKE? THE BEST WAY TO ANSWER THAT NOW IS TO EAT FROM THE LAND – HARVEST THE WILD EDIBLES.”

— MIA ANDLER

about hiking in their native Australia.

“For determined backpackers with reliable navigation skills, the adventure of a lifetime awaits,” they wrote.

“THE SIERRA FORAGER”

by Mia Andler

Long-distance backpackers know all about hiker hunger, so learning to nd our own food in the wilderness makes mountains of sense. To teach us how, author Mia Andler has penned “ e Sierra Forager: Your Guide to Edible Wild Plants of the Tahoe, Yosemite and Mammoth Regions.”

Foraging from wild plants not only feeds the hungry, it also educates us about ecosystems we live in and visit, she wrote.

“Had we lived 500 years ago, even traveling from county to county would have been a culinary adventure. For the most part, people ate what grew where they lived,” Andler wrote.

“So what did the food of the High Sierra taste like? e best way to answer that now is to eat from the land – harvest the wild edibles.”

Andler’s book advises readers about nding edible plants in each season. Summer features the most o erings, including

thegreatoutdoors

blossoms, berries, and greens such as dandelion and nettle. But even winter o ers provisions like tree bark, r needles and seeds of tall plants.

More than 50 edible plants (clovers, plantains, wild onions and sagebrush, to name a few) get descriptions and photos. Andler takes her cra a step further by suggesting 44 related recipes. Who can say no to cattail power cookies, camp re blackberry pie, a cleansing cleaver smoothie or crab apple mu ns?

Andler stresses both ethics and caution. She encourages readers to harvest only lightly from plants growing abundantly, and strongly urges them to avoid eating any plant without complete certainty of its safety. Her book includes a list, descriptions and photos of common poisonous plants and identi es poisonous lookalikes of the edibles she suggests. is beautiful book will ll stomachs as it educates and broaden the horizons of even those who consider themselves experienced Sierra Nevada adventurers.

“I am deeply grateful to the plants that feed and teach me each day I walk on this earth. I feel that they guide me in this process, and I hope I have done them justice and shared what they wished for me to share,” wrote Andler, a Lake Tahoe resident who previously authored “ e Bay Area Forager.”

“SHE RIDES” by Alenka Vrecek

If a 200-mile wilderness trek or a search for edible plants sound overly ambitious for your taste, then try a vicarious bicycling odyssey. In “She Rides: Chasing Dreams Across California and Mexico,” cyclist Alenka Vrecek takes readers on her journey of discovery to the southern tip of Baja California.

For years, Vrecek dreamed of connecting her family homes in Lake Tahoe and the Mexican

village of La Ventana under her own power. is desire grew stronger as she lived through tough times: an unpleasant divorce, a knee injury that ended her ski coaching career, breast cancer and her second husband’s diagnosis with Parkinson’s disease. e clock was ticking on her dream.

“I started asking myself if I was only a person who dreams and talks about doing something or if I was a person who has the guts to follow her dreams,” she wrote.

Vrecek, at 54, climbed on “ e Beast,” a mountain bike laden heavy with camping gear, and rode south along and over the Sierra Nevada. en she crossed the Mojave Desert and climbed over the San Gabriel, San Bernardino, San Jacinto, Cuyamaca and Laguna mountains, all before crossing the Mexican border.

“On a bike, one is always moving forward. Only by doing that did I think I would be able to feel alive again. I only needed to prove myself to myself, and in the process of riding my bike, I was hoping to heal my ravaged body and my wounded

John and Monica Chapman pioneered a new 200-mile High Sierra hiking route.

soul,” she shared.

Over 57 days, she biked 2,524 miles and climbed 48,000 feet. Along the way, she faced rough roads, bad drivers, exhaustion, loneliness, anxiety, rattlesnakes, hunger, thirst and frightening strangers. But she also found joy, ful llment, unexpected kindness and new friends.

“I crossed the deserts while the Mexican sun sucked the last ounce of uids from my prune-like body, until faith was restored again by gulping down sweet water handed to me by a stranger,” she revealed. “People I met along the way who had the least gave me the most.”

Vrecek’s inspiring pilgrimage will motivate those who may have deferred their own dreams. “She Rides” powerfully expresses both the hardships and rewards of pushing limits and facing challenges.

Any or all of these three good reads will help pass the time until the sun opens the mountains for summer outings, and inspire readers to get outside once it does. ●

Alenka Vrecek tested herself on a 2,524-mile bike ride from Lake Tahoe into Mexico.

By TERESA HAMMOND

There’s just something special about summertime.

While triple digit temps are not exactly this girl’s favorite, with the help of swimming pools, air conditioning and ice cold beverages it’s easily made tolerable.

Summertime memories are some of my all-time favorites, even as an adult. This year I’ve taken the time to make some plans beyond the usual. A getaway with my daughter, Vegas trip with some girlfriends and a road trip with another ride or die gal pal.

That special gal pal, Charlotte (known to most as Michelle or “Merky”) and I always have a good time, but when we seem to have the most fun is when we encounter strangers. Both outgoing and perhaps a bit chatty, neither of us shies away from engaging with others when out and about. A true frick and frack (aka opposites), we love turning strangers into friends.

Earlier this spring, she

took a test run road trip with me as I needed to make a trip to the City for a doctor’s appointment, followed by an overnight stay on the coast.

Excited to share a new favorite place to grab a bite, a beverage and an amazing view of the ocean with my travel companion, we quickly settled into a booth and picked some treats from the menu.

In came our new gal pals Alison, Yvonne, Liz and Nani, later known as the New Yorkers and the Scot. As the four women settled in to the booth next to us, Charlotte quickly jumped to their aid in snapping a group photo and of course sharing unsolicited information about us two gals.

Learning I was a writer, Nani inquired if I’d write about them, which made me chuckle in the moment yet by evening’s end became a commitment.

These four ladies were a hoot and a holler. Alison, the Scot now living on the coast, had spent her morning just as we had, at USCF with her husband who was also battling cancer. The Staten

Island ladies (aka New Yorkers) Nani, Liz and Yvonne were doing the California vacation thing and visiting with Alison during their travels.

In truth our overall time together amounted to moments, yet the connection, joy and fun was infectious.

The fun time foursome was bowing out before Charlotte and myself, but stopped at the booth for one final chat. As they did we learned that three of the four of them had also been touched by cancer in some way. Yet here they were, giving us a pep talk, sharing their belief in my future as well as my strength. All while leaving with a friend who was hopeful her husband would be home in time for his birthday (and he was).

But here’s the real takeaway and what I love about meeting “strangers.” By the following morning, long before finishing my first cup of coffee, the six of us had found one another on social media and reconnected with fondness and admiration for our encounter.

Oh sure, I hear you in the back, social media has its ups and downs, yet for this story there’s only ups.

That day our paths crossed, had been long and tough on Charlotte and I. The booth we settled into offered a bit of reprieve and yes happiness and then entered the foursome. Three connected cousins, four irreplaceable friends, one memorable night.

What a treat those ladies were. What a blessing happy ladies can be to one another. Even amidst a storm, girlfriends – the good ones – always manage to help us find the sunshine and celebrate the good stuff. Here’s to rainbows, butterflies and ladies who live on laughter. And maybe a few sunsets, cold beverages and long open roads. ●

Oh sure, I hear you in the back, social media has its ups and downs, yet for this story there is only ups.

PHOTO BY TERESA HAMMOND/ 209 Magazine

Carly Rodrigues of Bronze Beauty Bar happily greets clients in her quaint space located at 226 East F Street in Oakdale.

COLOR SAFE

By TERESA HAMMOND

As temps heat up and clothes become less, ladies (and gents) of the 209 need not continue to spend hours in the sun in search of that ‘healthy glow.’

Much to the delight of Carly Rodrigues, owner of Bronze Beauty Bar in Oakdale and others like her, the art of spray tan has grown significantly in popularity.

Once a secretive ‘guilty pleasure,’ as it might seem through her 10 years of offering the service, Rodrigues shared it’s no longer brides-to-be and girls getting ready for prom or winter formal.

“I think we’re all just trying to keep our skin looking younger as we start to age,” the professional said of the growth of spray tan versus traditional tanning. “You just look a little healthier. It gives you a little glow.”

Yet as one looks to the alternative of getting this “summer glow,” it’s important to know what to look for when choosing a professional. Currently not regulated by the State Board like other beauty businesses in the industry, consumers should inquire if the service provider is certified.

“It’s sort of a grey area. You can ask are you certified, where did you get certified?” Rodrigues shared, adding the importance of this with regard to cleanliness and standard industry practices.

“I think there’s a lot more that goes into it than one color of spraying someone,” she continued. “So it’s important to get certified so you understand what the spray tan solu-

tion is doing. The different colors. The different bases.”

With a decade of experience, the expert shared a number one concern of most first-time clients is the worry over looking “orange” versus the “natural glow” she speaks of.

Who one picks to help them achieve this glow, as well as how they prepare the skin, are both important for the ultimate outcome with their tan.

Prepping the skin prior to one’s appointment includes properly exfoliating, shaving, as well as completing any manicure or pedicure treatments. One should arrive to the appointment with “naked skin” – that is, no lotion, body oil or make-up of any type.

Exposure by way of the treatment is completely up to the client. Rodrigues shared, she’s seen it all and is unaffect-

ed. Ultimately, it’s up to the comfort of the client.

“It’s a complete comfort level for the client,” she said of tanning fully nude or any variation of clothing in between.

Equally important to a natural looking glow is proper color match to the client’s skin tone.

“You want it to look natural,” she shared. “You want it to match and not try and push the limits too far.

“Then they will look brassy or unnatural,” the professional said of opting for a shade not complementary to one’s natural skin tone. “You don’t want the first thing they notice to be, they got a spray tan. Actually, you don’t want them to notice at all. You just want to look glowy.”

A spray tan can last from five to seven days depending on proper prepping and post treatment instructions. Staying hydrated, both internally as well as skin and applying natural lotion, helps prolong the seven days. It eventually fades naturally.

For those enjoying lake time in the 209 or off on a sunny vacation, not to worry, by using recommended sunscreen over the treatment can also aid with gaining a little color beyond the assisted one.

“It’s not going to protect you from the sun, but you want to use tan safe sunscreens,” Rodrigues said. Clients should inquire on brands with their professional.

Bronze Beauty Bar is at 226 E. F St., Oakdale, and can also be found on Instagram at bronzebeautybar209. ●

I think we’re all just trying to keep our skin looking younger as we start to age. You just look a little healthier. It gives you a little glow.

—Carly Rodrigues

UPGRADE YOUR REMOTE WORKSPACE

With remote and hybrid work schedules here to stay for many Americans, it’s important to have a space dedicated to comfort and productivity. The initial transition to remote work may have involved setting up an impromptu workstation at the dining room table but creating a long-term, functional home office can be one of the first steps to increasing efficiency, focus and productivity.

Whether your work area is a spacious room, small den or desk in a quiet spot in the house, these ideas can help you create a space where you enjoy working.

SELECT THE PERFECT LOCATION

While some remote workers have a spare bedroom or den they can dedicate as a home office, others may need to create a multiuse area in which office space occupies another room, such as the dining room, family room or basement. If you have several options for your workspace, consider how lighting and sound may impact your ability to focus.

For example, positioning your desk near a window can help increase your mood and reduce boredom. Similarly, if possible, choose a location where noise from other family members moving around or traffic outside will be less of a distraction. Earplugs or background noise can help drown out sounds if you’re restricted to a specific location in your home.

KEEP COLOR IN MIND

Colors can influence productivity and mood, so it’s important to consider them when designing or updating your workspace. Avoid white, which can lead to boredom, and instead choose a color scheme that can make a positive impact. Warm colors like red or orange can increase energy; blues are relaxing and can help keep blood pressure down; and green can help reduce stress.

CHOOSE A DESK AND CHAIR

Start by measuring your space to see how large of a desk you can accommodate then decide between a traditional desk or trendy adjustable-height version,

which can allow you to sit and stand throughout the workday and has been shown to provide health benefits in addition to increasing work performance. An ergonomic chair with a padded seat and armrests is also a must-have to provide lumbar support and increase comfort while seated.

FIND STORAGE SOLUTIONS

Storage is one of the most critical aspects when designing your home office. To avoid clutter and keep documents and other items organized, consider options such as built-in cabinets and shelving, base cabinets with desk file drawers, utility cabinets and wall bookcases.

ADD PLANTS AND DECOR

Office plants provide numerous benefits, including improving air quality and increasing productivity. In fact, a study published in the “Journal of Environmental Horticulture” found productivity increased 12% when workers performed a task on a computer in a room with plants compared to those who performed

the task in the same room without plants. Low-maintenance species such as orchids and succulents also produce a pleasant aroma and earthy atmosphere to decrease stress.

In addition, consider your space’s decorations if you will be conducting video calls. If your home office doesn’t

have much natural light, place a light source behind the camera. While the background for your calls should be relatively neutral, a mural or art on the walls or shelves can complement your professionalism and add a creative touch to your space.

Find more home office inspiration at Wellborn.com. ●

Time to GREEN your garden

Greening your garden is always a good idea. Plants make your garden lively, climate-resistant and relaxing. Turn your garden into a wonderful outdoor space for optimal enjoyment. What will you do to green your garden?

More LIFE in your garden

Whether you go big or small when greening your garden: every little step helps. Even swapping just one agstone for a plant will bring your garden to life. With a mix of owering perennials, get ready to welcome hordes of butter ies and bees. It is a wonderful sight and also bene ts biodiversity in your neighborhood. If you want to nd out which perennials suit your garden and style, visit www.perennialpower.eu.

Nice and FRESH

Plants o er a cooling e ect on summer days, thanks to shading and evaporation through the leaves. It’s better than a parasol! And if there is the occasional heavy downpour, having a green garden is a great thing since the plants will retain some of the rainwater. What’s more: the water slowly permeates into the soil, preventing ooding. In other words: a green garden is also climate-resistant!

No STRESS

You’ve probably experienced this for yourself: green also gives a sense of peace. Just looking at greenery has a stress-reducing e ect. Natural sounds, like the rustling of leaves and grasses, also help you relax. e smell of lavender (Lavandula) completes your relaxing outdoor space.

Tips & IDEAS

ere is always room for greenery. You could create a façade garden, for example, with bugleweed (Ajuga), bell owers (Campanula), coral bells (Heuchera) and perennial ornamental grasses. Or why not plant herb plants in pots and bins?

Wintergreen perennials, such as dwarf periwinkle (Vinca minor), green carpet (Pachysandra), ferns, hedgenettles (Stachys) and moss phlox (Phlox subulata) will keep your garden beautifully green year-round.

If you enjoy seeing birds in your garden, greening is also an excellent idea. Birds like to scratch among the plants in search of food. With a bird bath, you can turn your garden into a proper bird paradise. ●

BREAD AND EATING

By TERESA HAMMOND

ne couple’s passion has blossomed into a booming business for the community of Ripon, as well as the rest of the 209. What started with a bicycle and a few dozen loaves of bread has since evolved into so much more.

Kris and Tom Henderson have found a niche which the 209 has responded to. e owners of Klean Eatz Market and Bakery took a leap of faith stemming from their passion for sustainability and Kris’s mastery of making sourdough bread.

“Part of our whole purpose is to recognize that the world has to be a sustainable place and there’s just so much throw away,” Kris said of their eatery business, which recently re-launched with a narrowed vision.

continued, referencing the knowledge gained from the past two-plus years.

One thing that sells and sells well is the daily freshly baked bread in the Klean Eatz kitchen.

A baker herself, Kris rst began getting her hands doughy ve years ago baking sourdough bread. With a passion as well as desire for mastery of the initial hobby, she attended the San Francisco Baking Institute, SFBI.

“Bread school they do all types of breads, my trade is sourdough,” she said. “I taught myself sourdough, but I wanted to learn to do sourdough big. It may not look like it, but we are a big bakery. I wanted to go from baking 10 loaves, 20 loaves, 30 loaves to 200, 300, 400. at’s what SFBI did for me.”

—Kris Henderson

First opening in late 2020, the couple le their primary jobs to explore their vision of bringing something unique to the community by way of a cafe, as well as a market.

“Everything in our cafe is organic, non-GMO. All of our meats are sustainably grown. So you’re eating nourishment,” Kris said, noting that the market portion of the business has been edited considerably from their initial vision.

“We’re pivoting as a business. We’re still bringing in a lot of good stu . But everything in this store are things that actually sell and people want,” she

Using her knowledge, as well as passion, the early days of Klean Eatz was Kris baking bread daily and delivering it to homes throughout Ripon on her bicycle or in front of her home, through an “honor system” pick up and pay process. Her goal simple, to educate the public about wholesome food, starting with sourdough.

“Everybody loves bread, but they see bread as not a good thing, not a healthy thing,” she said, sharing the whole grain our and starter used for her creations is exactly the opposite of the societal stigma; it’s healthy.

Kris further shared her vision at the time, was to take it from a little cottage food bakery which was in her Ripon home to a storefront, uncertain of where. She added that she and Tom felt if it was meant to be it would be; knowing this was something she wanted to bring to the community.

“Sourdough became it. Sourdough is what people came here for. Lines out the door,” Kris said of the early days of opening the business. Today, they sell approximately 45 to 60 loaves a day in house.

KLEAN EATZ IS A PLACE YOU CAN COME TO AND YOU CAN TRUST YOUR FOOD. WE ARE 100 PERCENT TRANSPARENT. IT’S A PLACE THAT YOU CAN COME TO AND WE’LL EDUCATE YOU ABOUT YOUR FOOD.

To do so, Kris added two additional bakers to her team, including Head Baker, Kate Hendricks. Also self-taught in the bread department, recognizing the need for extra help to maintain the demand, Kris spent six months teaching Kate all she had learned at SFBI.

The wheat used is from Washington. That’s an important point for the couple, who believes if the land surrounding the wheat isn’t healthy then neither is the wheat because it’s growing there.

“We use no yeast here. Everything we do here is grown from a starter,” Kris explained of the 12 different varieties of bread currently offered. That includes the cafe bread, which was originally not intended to be sold in the store.

“The wheat is not sifted, so all the natural ingredients are left in it. So you’re getting nutrition when you eat this bread. It is the bread of life,” she stated.

“The sourdough is the backbone of the business,” Kris continued, sharing that many of the meals created by Chef Stephen Rinauro highlight the bread.

“It’s a dine-in experience, elevated by local, sustainable, organic foods,” Chef Rinauro stated.

With 33 years of experience as a chef, as well as a former farm to table cafe owner himself, Rinauro was a welcome

addition to the team at the start of 2023, as the Henderson couple began their plan to “pivot” the business.

“We are an ingredient and produce driven program here,” he continued.

Rinauro further shared the core value of his creations are vegetables but meat is also part of the menu. Everything is made to order, a true farm to table cafe.

As the company pivots and the cafe grows, the addition of wine and beer is something the team is excited to share with the 209.

“We are partnering with the most amazing little sustainable vineyard. People that grow their own grapes, bottle their own wine and so we’re staying in that same brand,” Kris stated excitedly. “We’re focusing on an organic wine. Wines that are clean, no added chemicals, no added ferments, wild fermentation. Just like our sourdough.”

As the cafe and beverage service expand, the Henderson duo highlighted equal importance of continuing to offer fresh, local, sustainable foods in a smaller portion of what was once the market area of the space.

“Klean Eatz is a place you can come to and you can trust your food. We are 100 percent transparent. It’s a place that you can come to and we’ll educate you about your food,” Kris said.

“Being able to bring an element of direct service, full service, shared plates and keeping people in house and keeping food out of to go boxes,” Chef Rinauro said of the ultimate goal of the kitchen.

“My favorite thing about running this business is the challenges. Even though at night when you’re really overwhelmed and tired, you get up the next day and God gives you the strength to do it again,” Kris summarized. “The challenges, as hard as it is to say that, those are the things that I really thank the Lord for daily. I know in the end those are the things that are going to make Klean Eatz what it’s going to be in the future.”

Klean Eatz is at 222 West River Road, Ripon. Hours of operation as well as current meal offerings may be found on their website: www.kleaneatzmarketbakery.com. ●

THE ADDITION OF WINE AND BEER IS SOMETHING THE TEAM IS EXCITED TO SHARE WITH THE 209