209 magazine - issue 9

Remember the innocent game of Truth or Dare played as kids? There really wasn’t much to

win or lose in the grand scheme of things. But with age, comes much higher stakes. If you’re

50 or older, don’t dare ignore the importance of colorectal cancer screening. The truth is that

colon cancer is one of the most beatable, if found at an early, treatable stage.

If you are 50-plus, or at high risk, you should undergo colorectal cancer screening.

Visit emanuelmedicalcenter.org/cancer to learn if you are at risk.

TRUTH OR DARE?

880 E. Tuolumne Road, Turlock | emanuelmedicalcenter.org/cancer

For physician referral, call (209) 250-5350.

AUGUST/SEPTEMBER 2015 – ISSUE 9

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6209MAGAZINE AUGUST/SEPTEMBER 2015

F E A T U R E SWhen we at 209 Magazine decided to ask our readers which businesses in the area offered the “best” goods, services and entertainment, we were hoping to engage the community and support the entrepreneurs who make our region a great place to live, work and play.

The response exceeded our expectations, however, receiving over 45,000 votes and partnering with dozens of new businesses to create the largest issue of 209 Magazine to date.

To our readers and advertisers, thank you for your collaboration in this project; and a hearty congratulations to each of our Best of 209 winners!

BEST OF ACADEMICSTurlock Christian Schools: Winner of Best Christian School and Best Preschool

PAGE 46

BEST OF DINING AND BEVERAGESFagundes Meats and Catering: Winner of Best BBQ

PAGE 50

BEST OF ENTERTAINMENTIronstone Vineyards: Winner of Best Live Entertainment

PAGE 54

BEST OF FAMILY AND PETSRockin’ Jump: Winner of Best Family Fun Venue

PAGE 58

BEST OF GOODS AND SERVICESYesterday’s Books: Winner of Best Book Store

PAGE 62

BEST OF HEALTH AND WELLNESSThe Studio: Winner of Best Fitness Instructor and Best Fitness Center

PAGE 68

BEST OF PROFESSIONAL SERVICESSuccess Capital: Winner of Best SBA Lender

PAGE 72

IN THE KNOW10 Entertainment line-up

14 Fall fashion forecast

16 Xclamation! Festival

18 The Spirit of ‘45

20 Greek Food Festival

22 Shakespearefest

FLAVORS24 French 25

26 Mike’s Grillhouse

30 Most Wanted Wine Bar

34 What’s in season

A LOOK BACK40 University of the Pacific

BOOK REVIEW44 “Why Kids Make You Fat...”

NAVIGATOR78 Caves in the 209

82 Old Coulterville Road

FULL OF LIFE86 Fitness and Beyond

90 Team in Training

A PLACE CALLED HOME94 Merced carpenter

Marcus Metcalf

98 Mosquito control

100 Asthma-friendly renovations

MARKETPLACE104 Stewart & Jasper

106 Sciabica Olive Oil

110 Reclaimed Soundz


DEPARTMENTS

AUGUST/SEPTEMBER 2015 – ISSUE 9

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Vol. 2 No. 9 ■ August/ September 2015 ■ $4.95

Welcome to our annual Best of 209 Edition. Response has been tremendous with readers voting and advertiser interest in the issue. It has turned into our biggest issue to date as we continue to grow. I do hope you take the time to read

about all the great places in our region and congratulate the winners as chosen by our readers. We continue to strive to enlighten, inform and entertain in every issue. We appreciate all the support from our readers and advertisers.

Our feature stories this month focus on a handful of our winners chosen at random. We also provide lists of all the winners in each category. Hopefully you will learn something new about businesses in our area while broadening your scope as it relates to goods, services and entertainment.

One of our stories highlights all that our area has to offer in the area of music. We touch on many of the venues and the music acts that are coming our way. I also found two stories interesting and a little out of the box in a way. We highlight Merced carpenter Marcus Metcalf, who takes wood from old barns and wine barrels and makes them into furniture. We also have a story about Escalon couple James and Zabrina Roque who take old suitcases and make them into stereo boxes.

Through this and every other product we publish, we continue to maintain our focus on the communities where we live, work and play. Thank you for taking the time to read this and every issue of 209 Magazine. We welcome your comments, calendar events and story ideas. We hope you will support the businesses and charities that have chosen to partner with us. We appreciate them and look forward to being the most relevant magazine in your home, a place called 209.

Hank Vander [email protected]

To advertise in 209 Magazine, callManteca • 209.249.3500 • Oakdale • 209.847.3021

Turlock • 209.634.9141209 Magazine is published 6 times a year

138 S. Center St. •Turlock, CA 95380Comments: [email protected]

www.209magazine.com

©Copyright 2015. 209 Magazine All rights reserved. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of 209 Magazine is strictly prohibited. The opinions expressed in 209 Magazine are those of the authors and do not necessarily reflect the view of 209 Magazine mangament or owner. 209 Magazine assumes no responsibnility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

PUBLISHERHank Vander Veen

GENERAL MANAGERDrew Savage

EDITORKristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERSElizabeth Arakelian

Alysson AredasJason CampbellDennis D. Cruz

Teresa HammondMelissa HutsellMatt Johanson

Claudia NewcornCandy Padilla

Richard PalomaVince RembulatSabra Stafford

Virginia StillDoane Yawger

ART DIRECTORHarold L. George

GRAPHIC DESIGNERSMackenzie Alameda

Jaime Ramirez

ADVERTISING DIRECTORSChuck Higgs

Taylor Phillips

SALES & MARKETINGBeth Flanagan

Nina FrisbyMaureen Jerner

Tara LevyKrista Messer

Vicky Norman-EddyColette Robison

Corey RogersMelody WannDoreen Wynn

SPECIAL CONSULTANTLarry Dovichi

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For the music lovers there will be plenty

of options to choose from, including rock

and roll legends, country stars and

tribute performances.

3 Doors Down

Rob Ely


intheknow

From the foot stomping beats of classic rock to the head-bopping pop songs,

the 209 area will play host to a bevy of entertainment options as summer comes to a close.

The Gallo Center for the Arts, the Turlock Community The-atre, the West Side Theatre, the Bob Hope Theatre and the Mer-ced Theatre have all scheduled a line-up of shows that will be bringing top notch acts and big name performers to the area.

For the music lovers there will be plenty of options to choose from, including rock and roll legends, country stars and tribute performances.

Up first on the bill is the Michael Jackson tribute show Foreverland at the Merced Theatre Aug. 21. Foreverland first debuted in 2009 in San Francisco and since then the 14-member band has been thrilling audiences from coast to coast. Featuring four vocal-ists and a horn and rhythm section, Foreverland isn’t about impersonating the King of Pop, but rather recreating the music that made him famous, from his early days in the Jackson 5 to his chart-topping “Thriller” days and hit making solo career. The group will take the stage in Merced at 8 p.m. Aug. 21. Tickets are $25 and are available at mercedtheatre.org.

Speaking of the King, the West Side Theatre has a show for all those fans wanting to relive the hip-shaking shows of Elvis Presley. Unless the tabloids have it right, and Elvis is hiding somewhere in the Alaskan wilderness, the West Side Theatre likely has the next best option with Rob Ely. With his spot-on voice and gyrat-ing hips, Ely is one of the most sought after Elvis tribute artists in the Bay Area and Northern California. He was crowned the “Best Overall Elvis” in 2013 by Thunder Valley Casino and was invited to perform the National Anthem as the King for the Oakland A’s. Ely will perform at the West Side Theatre at 8 p.m. Aug. 22. Tickets are $20 for general admission and $23 for reserved seating. For tickets visit westsidetheatre.org.

Area fans will get a chance to experience a show from a legendary performer when Pat Benatar takes the stage at the Turlock Community Theatre. Benatar, who was recently in-ducted into the Rock and Roll Hall of Fame, will be joined on stage with her guitarist and husband Neil “Spyder” Giraldo. The duo is hitting stages across the country as part of their 35th Anniversary Tour and is performing some

By SABRA STAFFORD


CONTINUED ON PAGE 13

The duo will be performing at the Turlock Community Theatre at 7:30 p.m. Aug. 25.

Kellie Pickler

Pat Benatar & Neil “Spyder” Giraldo


intheknow

of their biggest hits, including “Shadows of the Night,” “Love is a Battlefield” and perhaps their best known song – “Hit Me With Your Best Shot.” The duo will be performing at the Turlock Community Theatre at 7:30 p.m. Aug. 25. Tickets range from $49 to $79 and are available at turlocktheatre.org.

For those wanting to hear songs released in this millennium, then the appearance of 3 Doors Down at the Gallo Center for the Arts should fit the bill. Formed in 1995, the Mississippi rock quintet hit the big time in 2000 with their hit “Kryptonite” and their album “The Better Life” went platinum. Over the years the band has sold more than 16 mil-lion albums worldwide, garnered three Grammy nominations, two American Music Awards, and five BMI Pop Awards for songwriting, including BMI’s coveted "Songwriter of the Year" award. 3 Doors Down will be at the Gallo at 7:30 p.m. Aug. 30. Tickets range from $39 to $79 and are available at galloarts.org.

For those whose music taste runs toward country, the Merced Theatre is bringing singer and “American Idol” alum Kellie Pickler. America warmed up to the quirky Pickler during her run on the popular singing competition. Her pres-ence on country radio stations grew with the release of her first album, “Small Town Girl,” which included the hits “Red High Heels” and “I Wonder.” Her second album included four top hits and in 2013 she was crowned the winner of “Dancing With the Stars.” She’s working on her fifth album and a television show with her husband

Kyle Jacobs. “An Evening With Kellie Pickler" is set for 8 p.m. Sept. 18. Tickets range from $40 to $55 and are available at mercedtheatre.org.

What would a person get if they combined Journey and Foreigner? Well, in addition to some great clas-sic rock music, they’d have Forejour. Forejour is a one-of-a-kind tribute band that combines the music of the two iconic 80s bands. The band’s set list includes hits like “Don’t Stop Believing,” “Waiting For A Girl Like You,” and “Send Her My Love.” Fore-jour will be taking the stage at the West Side Theatre at 8 p.m. Sept. 19. Tickets are $17 general admission and $20 for reserved seating and are avail-able at westsidetheatre.org.

For those wanting even more clas-sic rock, George Thorogood and the Destroyers will be cruising into the Bob Hope Theatre in Stockton on Sept. 22. The band’s “Badder Than Ever Tour” features a set list of some of rock music’s most well known hits, including “Who Do You Love,” “I Drink Alone,” “One Bourbon, One Scotch, One Beer,” “Move It On Over,” and “Bad To The Bone.” The show is set for 7:30 p.m. Sept. 22 and tickets start at $37.50. For tickets visit stocktonlive.com.

These are just a few of the entertain-ment options in the 209. For a full fall line-up, check out these venues online: The Merced Theatre, The West Side The-atre, The Gallo Center for the Arts, The Turlock Community Theatre and The Bob Hope Theatre. ■



intheknow

EVERY SEASON has its perks, but fall is certainly a favorite for fashion. The hot days of summer make many long for cooler weather and comfy clothing. As the seasons transition into autumn, local boutiques have got you covered on the season’s staples, trends and colors.

Boyfriend jeans and ankle boots

LOCAL FALLFASHION FORECAST

TRENDS “A big trend for fall is lux fabrications such as

leather and suede,” said Glitz Fine Clothing store manager and assistant buyer Leslie Jerner.

The Turlock-based boutique offers the Cen-tral Valley styles just as eclectic as the runways with their extensive lines of contemporary clothing and shoes, such as; Free People and Steve Madden, and jewelry from local artists including Joy Dravecky, Whitney Shelhamer and Mack & Ro.

“Some of the top styles for fall fashion this year are boyfriend-style denim paired with ankle boots, shift dresses paired with solid tights, and oversized sweaters and ponchos

paired with skinny jeans and riding boots.” Easy-breezy sweaters and comfortable denim

make for an effortless transition into the cooler months.

Re-occurring styles like over-sized sweaters mean we can keep our wardrobes fashionable with the help of boutiques like Oakdale’s CoCo Piccolo, which offer new, used and locally-made merchandise. The boutique’s owner and buyer, Nicole Bautista, is most excited about this fall’s blanket scarves, boots, booties, boot socks and hats.

“We are taking the art of layering to the next level,” she said. The boutique offers brands such as Grace and Lace, and Hobo International.

Oversized sweaters and ankles boots like these are available at Glitz Fine Clothing this fallPH

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By MELISSA HUTSELL

“I think the strength of the Xfest is its ability to evolve with the changing demograph-ics in the Valley,” said Ricci. “The great thing about Xfest is that it is not stuck on one musical genre.”

The event is outdoors and will host over 100 bands from different genres including electronic dance music, a hip hop DJ, classic rock, alter-native rock, a rapper and a Christian band on 14 differ-ent stages spread throughout 14 blocks for the ultimate downtown party.

“The variety of music is really astounding,” added Ricci. “So there is just a lot of variety and a lot of different kinds of people; it is a very mixed crowd.

“It is absolutely spectacular.”Some of the artists that

will be performing at this year’s event are Tech N9ne, Tribal Seeds, Moonshine Bandits, Andre Nickatina, Dancetronauts, Fortunate Youth, Chingo Bling and Los Rakas.

Gates open at 5 p.m. and the shows end at 1 a.m. for guests 21 and over. There are four entrances and parking options all around down-town. Tickets are $20 in advance and $30 at the gate for general admission or $40 for the express entrance.

For more information, visit www.xfestmodesto.com. ■

I think the strength of the Xfest is

its ability to evolve with

the changing demographics

in the Valley.— Chris Ricci

Fourteen blocks of down-town Modesto will be filled with thousands of

people on Aug. 22 when Chris Ricci Presents hosts the Xcla-mation Festival, which party goers call the Xfest. Several years ago Ricci and his former partner decided to throw a big music festival to help Modesto celebrate the new downtown revitalization in 2000.

With the name Xclamation Festival they were sure that this would be the biggest party in the Valley and get people excited about the celebration.

“We called it Xclamation be-cause it is exciting and we were excited about these changes in Modesto,” said Ricci. “We wanted to celebrate that with something exciting and that was the inspiration in naming it the Xclamation Festival.”

The first year there were ap-proximately 7,500 people who attended the event and it has grown ever since with atten-dance ranging from 10,000 to 17,000 music fans each year.


16 YEARS AND STILL ROCKING DOWNTOWN MODESTO

By VIRGINIA STILL

intheknow

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Paramount Court Senior Living will be feting the 70th anniversary of the end

of World War II in patriotic fash-ion with the Spirit of ‘45 event.

This will mark the third year the facility has held the memorial celebration, but this will be the first time it will be open to the public at large. Since it is also the 70th anniversary, the celebration is going to be especially festive.

“We’re going to be going big for this one,” said Cheryl Fantazia Gerhardt, the marketing director of Paramount Court and one of the organizers of the exhibit.

On Aug. 14, 1945, the news broke that Japan had surren-dered and the war was at an end. In cities and towns across the country there were spontane-ous celebrations, including the now iconic image of the kiss in Times Square. The Spirit of ’45 is a national movement aimed at rekindling that feeling of pride. The celebration remembers and recognizes the service men and women who served their country in WWII. It also honors all the men and women who helped serve the war effort from the home front.

“They deserve this recogni-tion,” Gerhardt said. “For so long many of them did not talk about their experiences, but

now they get such joy out of educating the youth.”

The Turlock event will be held from 10 a.m. to 2 p.m. Aug. 15 at Paramount Court at 3791 Crowell Rd. The festivities at Paramount Court will in-clude recognition of area WWII veterans from local dignitaries, including Turlock Mayor Gary Soiseth. There will also be a bevy of military vehicles on display and a keynote presenta-tion from U.S. Navy Command Master Chief Charles Blanks, a motivational speaker and the brother of Billie Blanks, the Tae-Bo fitness guru.

The celebration also will include music from students at California State University, Stanislaus, activities for children, veteran and military organiza-tions on site, a raffle and a lunch.

“We’re hoping to have a lot of community involvement and show the veterans how much we appreciate their service,” Gerhardt said.

The event is being sponsored in part by ER Vine, the Al-zheimer and Dementia Sup-port Center, Dr. Robert Johns, Turlock VFW, Bristol Hospice, and Whitehurst, Norton, and Dias Funeral Service. Spon-sorship opportunities are still available. ■


intheknow

We’re hoping to have a lot

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and show the veterans

how much we appreciate their

service

By SABRA STAFFORD

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This fall the Greek Food Festival will be celebrating its 50th anniversary in Modesto. The two-day street

fair runs Sept. 19-20 at the Annunciation Greek Orthodox Church, 313 Tokay Ave., Modesto, and will feature endless family fun, mouthwatering food, dancing and a tour of the Byzantine-style Orthodox Church.

The Annunciation Greek Orthodox Church has called its Tokay location home since the late 1950s; and has been a staple of the Greek Food Festival since 1966. It takes approximately 300 volunteers to make the weekend as successful as it has been over the past half century.

“The festival is an opportunity to welcome the larger community to our complex, our community, to receive them into our home, and welcome them so they might experience the faith and culture of the Greek Orthodox,” Reverend Father Jon Magoulias said about the importance of the festival.

Father Magoulias has been with the church for 29 years and has noticed the difference between the Modesto festival and others he has attended in years past.

“There is much more hands-on for the patrons, such as they are served their meal, they are entertained by the young dancers, a unique tour of the church is given, [and visitors can] shop and discover the culture of our people,” he said.

The Greek cuisine features favorites such as Greek salad with feta cheese and Kalamata olives, baked herb chicken,

Greek style vegetables, rice pilaf, Greek ring bread, and the ever popular baklava. Their unique outdoor coffeehouse will feature rich Greek coffee, and made on the spot Greek donut holes, as well as entertainment provided by the church's award-winning Greek dancers dressed in handmade costumes. Delicious treats and meals will also be available through the drive-up window.

Shopping is popular at any street fair and the Greek Food Festival is no differ-ent. Imported jewelry, clothing, crafts and deli items will be available in their large outdoor marketplace. The marketplace is directly outside the church and wraps around the back lot.

Perhaps the most intriguing part of the weekend is the optional tour of the church. The church itself is a sight to see. Once inside, you can enjoy the breathtak-ing and awe-inspiring paintings and art-work. The artwork or “icons” as they are known, give a message to those who see it.

“The Greek Orthodox Church is built with great symbolism to teach the faith. It is based off the description of the Temple in the Old Testament. The idea is so when a person walks into the church, a building dedicated to God, that they come in to find peace, and the love and the presence of God,” shared Father Magoulias.

Tickets are currently on sale online through www.goannunciation.org or by phone at (209)522-7694. Advance tickets are $14 for adults, $17 at the door; admis-sion for children under 12 is $8.50. ■

Home of the annual Greek Food Festival extravaganza, the Annunciation Greek Orthodox Church in Modesto expects to have approximately 8,000 guests throughout the festival weekend in September.

Entertainment will be provided by the many traditional Greek dancers. Shown are local dancers who are dressed in their handmade costumes, ready to perform for visitors to the September festival.


intheknow

celebrating 50 years

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By DENNIS D. CRUZ

Around Merced Heike Hambley is known as the 'Shakespeare Lady' and for

good cause. She is the founder of the Merced Shakespearefest and is responsible for bringing the Bard’s tales to the 209 area for 13 years.

“Shakespeare wrote wonderful words that captured the human experience and I love that they still stand up 400 years later,” said Hambley.

The Merced Shakespearefest grew out of a desire to bring the classic tales to life in setting that would be open to all who wanted to experience Shakespeare’s words. In August of 2002 the newly formed troupe performed “Much Ado About Nothing” at Applegate Park and a tradition was born.

“It was important for us to keep classic theater alive and to offer it for free or at least very cheap so everybody could partake in it,” Hambley said.

What started as a one weekend a year show that passed around a hat for donations, has grown into a theatrical non-profit that stages multiple shows each season at vari-ous venues. For the first time, this season will feature three produc-tions, Hambley said.

“We have a reputation for stag-ing some fine shows and people expect more and more good things from us and we want to meet those expectations,” she said. “His works are among the greatest and most delightful of humanity’s cultural expressions, yet have the reputa-tion to be difficult to understand.

We are proud that our productions bridge the gap, and often have I heard from an audience member after a performance, ‘I understand Shake-speare now.’”

It is truly a com-munity experience with the actors coming from various parts of the 209 and the shows traveling to smaller communi-ties like Firebaugh or Mariposa.

This season will start with a production of “Henry V” on Sept. 12, 13, 16, 17, 19 and 20. All shows except those on Sept. 16 and 17 will be at Applegate Park at 1025 W. 22nd St. in Merced. Saturday shows are at 10 a.m. and 5 p.m. and Sunday shows are at 5 p.m. The shows on Sept. 16 and 17 will be in the UC Merced Amphitheater at 5200 Lake Road in Merced. Shows will be at 7 p.m.

The Merced Shakespearefest will follow “Henry V” with an all-fe-male version of “Julius Caesar” in January. The show will be done in partnership with Merced College and will be staged at the college.

The final show of the season has yet to be determined, but Hambley said she is leaning towards “Othello” or “Macbeth.” The shows will be staged in February or March at a venue to be announced later. ■

“Shakespeare wrote wonderful words that captured the human experience and I love that they still stand up 400 years later."


intheknow

By SABRA STAFFORD

— Heike Hambley

Reach an extended audience with our Place Local® Contact Krista to get started

[email protected]

Go where you haven’t gone before.


flavors

By RICHARD PALOMA

New OrleansA taste of

ROOF TOPThe French 25 mezzanine offers one of the most spectacular dining views in the 209, especially during the early evenings.

BEIGNETSFrench doughnuts with powdered sugar and strawberry sauce.

SHRIMP ETOUFFEEShrimp Etouffee with sautéed shrimp and vegetables in a hearty, sweet stew served over white rice.


Opened in 2013 at the historic Stock-ton Hotel and inspired by the famed French Quarter neighborhood in the

Big Easy, French 25’s cuisine captures the es-sence and flavors of the New Orleans culinary experience.

“It’s a niche we can carve out that no one is doing,” said General Manager Tony Talbot about the theme and menu items. “We have the fare that speaks to everyone.”

Sitting at the corner of El Dorado Street and East Weber Avenue, the white tablecloth res-taurant with its white marble bar and overhead soft New Orleans jazz, offers matchless views of the city overlooking DeCarli Plaza and the Deep Water Channel.

Talbot said he was fascinated with the Stock-ton downtown area with its waterfront and revitalization when selecting the location.

“Stockton and New Orleans have many simi-larities – port city, the people, some history – it’s a melting pot,” Talbot said.

Talbot describes the cuisine at French 25 as “Creole, with hints of Cajun,” explaining that Cajun can be “hot and mean” while Creole has French, Spanish, and Native American elements.

“It’s a true American food of the blend of foreign palates,” Talbot claimed.

According to Talbot, the most popular item on the menu, not surprisingly, is their Jam-balaya prepared with fresh chicken, shrimp, Andouille sausage, peppers, tomatoes, and Creole spices.

Other unique specialties from the menu include Shrimp Etouffee with sautéed shrimp and vegetables in a hearty, sweet stew served over white rice or my favorite, their Chicken

and Waffles of fried chicken over a malted waffle with maple syrup and green onions, topped with powdered sugar.

Their Cajun Chicken Tortellini includes Cajun spiced chicken, a spicy cream sauce with cheese tortellini, tomatoes, and Parmesan cheese and the Blackened Fettuccine Alfredo has a rich and creamy fettuccine alfredo adorned with your choice of blackened shrimp, chicken, or salmon.

“For someone who can’t decide or wants a bit of everything, I suggest our French 25 Sampler,” Talbot said. “It’s the perfect portion of our big three – shrimp and grits, the Cajun tortellini and our Jambalaya.”

Talbot, who has over 25 years in the res-taurant business, said he and his executive staff went to New Orleans for a few weeks to prepare for the restaurant opening, meeting the renowned Chef Gerard Maras of the French Quarter.

“We went down there and tried everything,” Talbot said. “We wanted to make sure we did things right.”

Talbot added that Chef Maras cautioned them about trying to be too authentic of New Orleans.

“He told us, ‘Use your California influence and be original too’,” Talbot said.

French 25 chef Raul Mondragon has over 20 years in the restaurant business, having spent 10 years of his career in Chicago working alongside famed chef Charlie Trotter.

“Through the years, I’ve captured a num-ber of styles,” Mondragon said, “from Italian, French, Spanish and also Cajun and Creole.”

With French 25’s open kitchen, Mondragon can be seen within French 25’s kitchen, work-

ing on preparing the traditional New Orleans fare.

Talbot said French 25’s mission is to enrich the lives of guests, employ-ees and the owners. The restaurant looks to accomplish this goal with superior quality food and beverages, legendary customer service, and treating employees like family. ■

— Tony Talbot

IF YOU GO

Stockton and New Orleans have many similarities – port city, the people, some history – it’s a melting pot.

HOURS: LUNCHMonday through Friday: 11:30 a.m. to 2 p.m.

DINNERMonday through Thursday: 4 p.m. to 9 p.m.Friday and Saturday: 4 p.m. to 10 p.m.

Sunday: CLOSEDHappy Hours from 4 p.m. to 7 p.m. with appetizers along with all beer, liquor and wine by the glass are half off the regular price.

FRENCH 25110 N. El Dorado St., Stockton(209) 451-0617www.french-25.com


flavors

By RICHARD PALOMA

GETTING THERE: MIKE’S GRILLHOUSE3801 Pelandale AvenueModesto, CA 95356

CONTACT: 209-545-4500

HOURS: Sunday – Thursday, 11 a.m. to 9 p.m.Friday – Saturday, 11 a.m. to 10 p.m.

“Mike’s Grillhouse is a fusion between fine dining and casual fun. When you walk through our doors you are welcomed into an industrial chic restaurant, one like no other in the Valley.”

— Mike Nelson

Those trying to decide between a night of fine dining or casual fun now have a local

restaurant where they can get the best of both worlds, along with great customer service, atmosphere and passion for food.

Mike’s Grillhouse, opened in 2013, located in the Northpointe Shop-ping Center on Pelandale Avenue, is the perfect combination offer-ing the larger-than-life flavors that owner Mike Nelson has been wowing Modesto with over the years in sev-eral restaurants.

Nelson, with over 30 years in the restaurant business, describes his new-est establishment with its open ceiling, exposed air ducts, butcher block tables, and concrete style walls and flooring as an All-American bistro with an “industrial-chic” atmosphere.

“This is something different than what’s been in Modesto before,” said Nelson. “Mike’s Grillhouse is a fusion between fine dining and casual fun. When you walk through our doors you are welcomed into an industrial chic restaurant, one like no other in the Valley.”

Nelson’s expertise, starting off in his family’s owned Velvet Creamer-ies, comes from years of owning and operating Smokey’s in Modesto and then, after selling that successful eatery, going on to establish Mike’s Roadhouse on Dale Road.

After 15 years at the Roadhouse, Mike decided to sell his large restau-rant and open up a smaller, but finer restaurant.

Nelson said he mixed all of the good things of his former places into one.

“The Grillhouse still has the same great food and if a customer liked something from Smokey’s or the Roadhouse, no problem, the guys in the back can do that too,” Nelson said.

“Everything is done fresh,” added

Nelson, who does all his food purchasing within a 30-mile radius. “There’s nothing out of a can and it’s prepared by people who care.”

The Mike’s Grillhouse menu showcases casual items such as sandwiches, wraps and burg-ers along with a top-quality grill featuring steaks and ribs sure to impress any connoisseur.

“Our menu is full of great food, ev-erything from a fresh grilled chicken salad to a filet topped with a Caber-net mushroom sauce,” said Nelson.

Seafood, featuring a daily special as well as scampi and shrimp dishes is fresh daily from a local purveyor.

“We have some of the best sashimi-grade in the Valley,” said Nelson. “’Sashimi-grade’ means you can eat it raw. That’s how good it is.”

The “Grillhouse Comfort” sec-tion of the menu offers fare that can turn a bad day around with their Chicken Fried Steak, Old Fashioned Pot Roast, Classic Spaghetti and Meatballs, and Hamilton’s Spicy Chicken Penne Pasta as well as other selections that take tradition-al dishes to a whole new level.

Nelson takes pride in his food preparation calling himself a “self-taught chef ” coming from years of being schooled and mentored by various family members, all having a passion for food.

Nelson said he was recently honored to be asked by Marie Gallo to have Mike’s Grillhouse cater “An Evening of Wine and Roses” gala with over 700 guests at the Gallo Center.

“For her to notice us and give us the compliments we received after was a feather in my cap,” said Nelson, and for those who know Mike, they know he always wears a cap. “Things are amazing. I never thought in a million years this little restaurant would do this well.” ■


IF YOU GO

Hours: Monday-Thursday 8 am - 10 pmFriday 8 am - 11 pmSaturday 5 pm - 11 pm

Meet toscana’s new executive chef,

Michael OrtizMichael is a trained chef who graduated from Le Cordon Bleu College of Culinary Arts in San Francisco.

He is well known by the local community and has been creating culinary delights at Toscana’s Ristorante for the past five years.

He became the executive chef a year ago and continues to amaze every guest dining at Toscana’s.

Each dish that Chef Michael creates is unique and he loves to customize orders.

His goal is to make sure that every guest enjoying Toscana’s has an unforgettable culinary experience.

If you have trouble deciding among the many awesome food choices, ask him to cook his favorite dish.

Be sure to have Chef Michael visit your table when you dine, he loves to meet the guests of Toscana’s Ristorante. Ortiz’s specialty is customizing orders so that each and every Toscana’s guest receives the best meal they’ve ever eaten.

“Special requests are our specialty,” said Ortiz.

Toscana’s Ristorante1801 Colorado Avenue #190Turlock, CA. (209) 216-3555

GETTING THERE: Most Wanted Wine Bar and Wood Fired Oven 732 N. Yosemite Ave.Oakdale, CA

CONTACT: 209-847-9463

HOURS: Thursday - Saturday,5 p.m. to 10 p.m.Sunday, 3 p.m. to 8 p.m.

IF YOU GO


flavors

and woodfired ovenBy RICHARD PALOMA

Every pie is done by hand, beginning when it’s formedto the end.

— Angela Garcia

A love for people, food, wine, and just how a wood fired oven creates a zestful taste

of its cuisine, have caused Mark and Angela Garcia of Oakdale’s Most Wanted Wine Company to open up the Most Wanted Wine Bar and Wood Fired Oven.

“We’ve travelled to several places and loved the style,” said Mark Gar-cia. “The way the food comes out of it – the flavor from the wood, brick and fire – is pretty dynamic compared to conventional ovens.”

Located at 732 N. Yosemite Ave., Oakdale, the new establishment, opened May 1, has its wine bar in a renovated and air conditioned 19th century cottage. The shaded back patio seating area, with the elevated ambiance of a warm, glowing flame and scent of a wood fire brick oven, is the focal point for those causally sipping wine, eating pizzas, with the words “Swirl,” “Sip,” and “Savor” decorating the back fence.

According to Garcia, Italian brick ovens — used especially to re-create pizza like that made in Naples — have been crossing the Atlantic with a growing momentum recently, as more U.S. restaurants and wineries tap into offering a traditional pizza style. Although it might be more convenient to pick up pizza to take home, brick oven pizzas are best eaten right out of the oven.

“We’re not going to have a pizza that you’re going to dump eight top-pings on top of,” Garcia said. “Our concept is wine country casual with a limited menu and high quality food.”

Wife Angela Garcia said the whole wood-fired oven concept takes patrons back to more of a European experience where dining was slowed down so food could be savored and those you were with could be enjoyed.

All recipes are those of Angela Garcia.“I don’t consider myself a chef,

but I love to cook and get in the kitchen and take fare to the next level,” Angela said. “I’ll take the fundamentals of a dish and person-

alize them to my own style.”The sauce at Most Wanted is pre-

pared from San Marzano tomatoes and a small dash of crushed sea salt and red pepper.

“Our dough alone is one of the fin-est around,” boasted Angela. “Every pie is done by hand, beginning when it’s formed to the end.”

“No two shapes turn out the same,” added Mark, the oven operator.

Mark said he trained on wood fire cooking under Andrea Mugnaini of Sonoma.

Chefs across the country rely on Mugnaini to provide them with the best products and techniques to real-ize the authentic wood fired cooking experience.

In addition to four to five offered pizza selections with an occasional special of the day, Most Wanted also offers various “skillet” dishes such as Mac ‘n Cheese made with a blend of three Fiscalini cheeses, bacon, and bread crumbs, Lamb Chop Lol-lipops with New Zealand lamb ribs, rosemary, garlic and extra-virgin olive oil, and Momma G’s Meatballs, a scrumptious dish with four seared pork-beef-Romano cheese meat-balls topped with their San Marzano tomato pizza sauce.

To go with the food offerings, Most Wanted offers over 62 different wines ranging from $20 to $125 by the bottle and 24 varietals by the glass along with craft beers from the area.

Most Wanted’s 2007 Cabernet Sauvignon won a gold medal in the 2010 San Francisco Chronicle Wine Competition where it competed against better known wineries from nearly 5000 entries. At the 2011 competition, the 2008 Cabernet won a silver medal, up against stiff compe-tition from many upper-scale Napa and Sonoma wines.

“We want to bring a good product and to offer a comparable experience to Napa, Sonoma or Carmel,” Mark said.

“When people tell me they didn’t feel like they were in Oakdale, I’ve accomplished my goal,” Angela added. ■


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Perfect time to cook, eat localCalifornia’s Central Valley is the best place in the country to cook and eat local. The region is the state’s

agriculture hub, producing over 360 products. Local farmers markets and fruit stands have much of the area’s bounty available for purchase straight from the field.

Here’s a look at what fruits, vegetables and nuts will be in season during August and September:

Zucchini: This summer squash grows in abundance in backyard gardens, which probably is the reason that National Sneak Some Zucchini Into Your Neighbor’s

Porch Day is celebrated on Aug. 8. When selecting zucchini for cooking, remember that the

most flavorful ones are small to medium sized. Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don’t wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.

Prep time: 5 Minutes

Cook time: 10 Minutes

Ingredients:1/3 cup whole roasted and unsalted almonds1 garlic clove1 cup chopped fresh parsley1/3 cup grated Parmesan cheese1/3 cup plus 1 tablespoon extra-virgin olive oil1 teaspoon salt2 pounds zucchini 1/8 teaspoon crushed red pepper flakes

Directions:In food processor, process almonds until finely ground. Add

garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.

Spiralize zucchini or use grater with zucchini lengthwise for longer strands. Preheat large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook zucchini 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.

Toss warm zucchini with pesto, sprinkle with pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.

Note: To roast raw almonds, heat oven to 350°F, toss nuts on sheet pan and roast for 10 minutes. Cool before using.


flavors

Zucchini Pasta with Almond Pesto

Tomatoes: California produces over 95% of the tomatoes in the United States enjoyed as prepared sauces, salsas, soups, ketchup and much more. When buying tomatoes at a fruit stand, pick ones that are a

deep, bright red in color; firm to the touch; and smell sweet at the stem.

Table Grapes: Over 99 percent of grapes commercially grown in the United States come from California. With over 80 varieties grown, California grapes come in three colors – green, red and black – and

are available May through January. During the 2014-15 season, California’s table grape growers harvested their second largest crop ever, sending 110 million 19-pound boxes of grapes to more than 65 countries around the world, and setting a new record for crop value at $1.76 billion.

Ingredients:1 cup fresh mango, diced1 1/2 cups ripe tomatoes, diced2 tablespoons fresh chives, minced1 tablespoon lemon juice1/2 teaspoon lemon zest

1/2 teaspoon fresh oregano leaves, minced1/4 teaspoon sea salt1/8 teaspoon freshly ground black pepper

Ingredients:2 large wholegrain flatbreads or naan (about 8 ounces)1 1/4 cups grated smoked mozzarella3 cups arugula1 cup sliced red, green and black Califor-nia grapes1 tablespoon extra-virgin olive oil1 small clove garlic, mincedSaltFreshly ground black pepper

Directions:Heat broiler to high.Place flatbreads on baking sheet and

broil until crisp and lightly browned, about 2 minutes. Turn and cover with mozzarella. Broil until melted, about 2-3 minutes.

While mozzarella is melting, toss togeth-er arugula, grapes, olive oil, garlic, salt and pepper. Place on top of flatbreads and cut into wedges.

Servings: 3 Preparation time: 10 Minutes

Servings: 4 Preparation time: 10 Minutes

Directions:Combine all ingredients in a large bowl and stir. Serve or cover and refrigerate until

needed.


Tomato, Chive and Mango Salsa

Grape and Smoked Mozzarella Flatbread

Serveings: 8

Ingredients:1 1/24 cups cooked chicken, cut into strips 300mL3 tbsp Thai sweet chili sauce 45m:1 can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry 398mL8 large rice paper rounds4 very small leaves of Boston or leaf lettuce, torn in half3-inch (7.5 cm) cucumber piece, cut into julienne strips½ small red pepper, cut into julienne strips8 to 12 mint leaves (optional)Additional Thai sweet chili sauce for dipping

Sweet Chili Chicken & Peach Wraps

Peaches: California is the top peach producing state in the U.S., followed by South Caro-

lina, Georgia and New Jersey. In 2012 California accounted for nearly 74 percent of peach production and supplying nearly 51 percent of the fresh peach crop and more than 97 percent of processing peaches. Cali-fornia clingstone peaches are avail-able from mid-July to mid-Septem-ber, while the California freestone varieties are harvested from April 20 through Oct. 10.

When selecting peaches at a farm-ers market stand, look for a deep golden color, soft to the touch and shriveled skin around the stem.

Directions:1. Have all ingredients prepared. In a small bowl, stir chicken with sweet

chili sauce, Fill a pie plate with warm water. Lay damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices

2. Working with 1 wrap at a time, dip in water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of cucumber and red pepper and 2 to 3 mint leaves depending on size.

3. Fold bottom (edge closet to you) of rice paper wrap over filling to-wards center. Fold in sides to slightly cover filling. Then roll to totally en-close filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each others as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.


flavors

Apples: California is the 5th larg-est producer of apples in the United States and the 2nd largest

exporter of apples in the nation. Almost 14,000 acres are dedicated exclusively to apples in the state. California produces four main varieties: Gala, Fuji, Granny Smith and Cripps Pink. Harvest season lasts from July to October.

OTHER FRUITS AND VEGETABLES IN SEASON

Valencia Oranges

Garlic

Melons

Pears

Plums

Strawberries

Blackberries

Boysenberries

Green Beans

Corn

Raspberries

Almonds

Eggplant

Peas

Peppers

Prep time: 10 Minutes

Cook time: 15 Minutes

Ingredients:1 Herb seasoned pork loin filet, cut into 3/4-inch thick slices1 tablespoon olive oil1 large cooking apple (like Rome or Granny Smith), cored and thinly sliced1 small sweet yellow onion, thinly sliced1 teaspoon apple pie spice or cinnamon1 cup apple juice

Servings: 6

Directions:1. In large skillet, saute pork slices in oil over me-

dium-high heat until browned. Remove from skillet and keep warm.

2. Add apple, onion and apple pie spice to skillet; saute over medium-high heat until onions are tender.

3. Return pork to skillet; add apple juice. Cover and simmer until internal temperature of pork reaches 150°F, about 5 minutes.

\Medallions with Apple: http://www.calapple.org/Statistics-i-30-2.html#sthash.uFPXtWAG.dpuf

Garlic Herb Pork Medallions with Apples


Avocados


flavors

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About three years ago Angela Leonardo oper-ated her own studio.

She was highly certified when it came to physical fitness, having taught boot camp, Pilates / yoga and spin classes, to name a few, at the various gyms in Stockton.

Leonardo, who is in her mid-40s, eventually gave up her business in lieu of completing her education.

Enter the University of the Pacific’s Center for Pro-fessional & Continuing Education.

She studied Organizational Behavior in a 20-month program that’s designed to groom students for leadership and management or positions in human resources.

“It will be a perfect springboard into what I will be doing once I finish grad school and get my Masters in Health, Exercise and Sports Science,” said Leonardo, who proudly earned her Bachelor’s degree in May.

She was no stranger to UOP, having taught fitness classes there for many years.

But with her latest accomplishment, Leonardo is forever bonded with this independent, co-education-al university that serves more than 6,400 students in three campuses – Stockton, San Francisco and Sacramento.

Pacific was established in 1851 by pioneering Methodist ministers. It became California’s first chartered institution of higher education, earning widespread recognition for its deep commitment to teaching and learning.

There’s also the history of innovation.UOP provided the state with its first medical school

in 1858. It was the first co-educational campus in 1870.

In 1878, the school opened the first-ever conserva-tory of music program.

But that’s not all – Pacific was first in the nation to offer an undergraduate teacher corps program and pioneered sending an entire class to an overseas campus.

The school was the first to establish a Spanish-speaking inter-American college and the first to offer a four-year graduation guarantee to students.

The campus moved to Stockton from San Jose in 1924, in turn, becoming the first private four-year university in the Central Valley.

In the last 60 years, UOP has expanded. The School of Pharmacy opened in 1955. A year later, the gradu-ate school was created.

The School of Engineering opened in 1957. The


lookback

By VINCE REMBULATUOP: PIONEERING HIGHER EDUCATION IN CALIFORNIA

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Department of Computer Science joined the school in 2002. This eventually became the School of Engineering and Computer Science.

McGeorge College of Law, an inde-pendent law school in Sacramento that opened in 1924, merged with Pacific in 1966, becoming the Pacific McGeorge School of Law.

The School of Business and Public Administration was part of the reorgani-zation that took place in 1977. In 1995, it was renamed the Eberhardt School of Business in honor of an endowment by the Eberhardt family.

The Center of Professional and Con-tinuing Education that was designed specifically for adult re-entry students was reorganized and revitalized in 1985 through University College.

The latter gave Leonardo the tools to move forward with her future plans.

“I think I would have done much bet-ter (with running my own studio) given the knowledge that I gleaned from this program,” she said.

Her plans include teaching exercise physiology, sports nutrition, or sports psychology at the college level.

“My experience at UOP has been won-derful,” added Leonardo, who attended high school in Montana while finishing her senior year at Livingston High. “The class sizes are small and you get that extra time with the teacher or professor.” ■

The University of the Pacific was established in 1851 by pioneering Methodist ministers. It became California’s first chartered institution of higher education, earning widespread recognition for its deep commitment to teaching and learning.


UOP: PIONEERING HIGHER EDUCATION IN CALIFORNIA


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bookreview

Mark Macdonald knows from which he speaks.

The college athlete turned nutri-tionist and kinesiologist himself once battled the bulge. A struggle and frustration he openly speaks about in his latest book “Why Kids Make You Fat … and How to Get Your Body Back.”

The founder of Venice Nutrition and New York Times Best Selling Author for his first book “Body Confidence,” is excited about the message and results of his latest book.

“After coaching 40,000+ people and millions living our plan, I realized I needed to create a simpler entry point for the busy parent and person,” Macdonald said of his latest release published by Harper Collins, “and speak to busy people where they are. A book and plan that was complete plug and play with realistic food and fitness strategies that would deliver fast, safe and real results, while also simultane-ously work seamlessly with the entire family.”

“Body Confidence was 15+ years in the making. It was in essence my life’s work and the complete Venice Nutrition Program,” he stated. “I grew up watching my mom eat her diet foods and the rest of my family eat our normal foods, families should not have to live like that. This is

why this new book is the new entry point and leads perfectly into Body Confidence as the second read.”

Macdonald first took on the food vs. fitness relationship post-college when he realized his education did not provide the answers to questions he was looking for. Body Mass Index inaccuracies, blood sugar stabilization, fat storage, energy production and craving control.

“It didn’t make sense to me that there was not a philosophy or system that worked for everyone, the moms out there as well as the athletes like me,” he stated.

Macdonald and his wife both share a pas-sion not just for fitness, but creating a family friendly health plan.

“Health is so much more than weight loss,” he said, “it’s feeling good, having the energy to do things you love and thriving with confidence.

“The weight loss, fat burning and muscle increase are just benefits of what you truly get from your health. And as an author I get the

After coaching 40,000+ people and millions living our plan, I realized I needed to create a simpler entry point for the busy parent and person.

Mark Macdonald

Nutrition expert releases book for the person with no time

By TERESA HAMMONDMark Macdonald

Three strikesto banishthe bulge


rare honor of sharing informa-tion with guidance. Actual tools and strategies to empower people to permanently achieve their goals.”

Now with two children of their own, Macdonald addresses the struggle parents face as they place the needs of their children ahead of their own. Equally important the author acknowledges that as a man he knows there are variable differences for men vs. women, mom vs. dad etc. Therefore wife Abbi was involved and helped give the book the ‘touch of a female, wife and mom’ he states in the introduction.

“Why Kids Make You Fat …” is built around a principle of eating in threes: protein, carbs, fat and understanding the relationship between the portions, the fre-quency and the management of healthy food intake spanning an

8 week period (and beyond).It’s a family friendly ap-

proach to nutrition.“What I love is it’s all

Hunter (his son) has ever known and it’s all Hope (their newborn) will know,” he said. “Our kids and fami-lies are the future of society’s health. Mine and Abbi’s mission these next 10+ years is to help end the obesity/overweight yearly increase and turn the tide.

“It all starts with the parents,” he continued, “and then by parents getting educated and leading by example they become the example their kids need. It’s truly why I wrote this new book and our family lives the plan full throttle and utilizes all the strategies in the book.” ■

Mark Macdonald is an American diet, nutrition, fitness and health expert, as well as a television personality with national media outlets including: Dr. Oz, CNN, Access Hollywood, Chelsea Lately and co-host of HLN’s “Transformation Tuesdays.” His books can be found in bookstores nationally, as well as on Amazon.com and Venicenutrition.com

Founder of Venice Nutrition and the IBNFC: International Board of Nutrition and Fitness Coaching, New York Times Bestselling Author Mark Macdonald is also a sought after keynote speaker and speaks at guest appearances throughout the world. His latest book “Why Kids Make You Fat … and How to Get Your Body Back” was released this past April.

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/ 209 Magazine

At Turlock Christian Schools, nearly 700 en-rolled students not only

receive a high quality education, but a nurturing environment that emphasizes community outreach and an ever-evolving develop-ment of Christ-like character.

“Although our students are really qualified academically,

the bottom line is that you can see the Christian char-

acter,” said Superintendent Karen Winter. “When the community sees our kids

being Christ-like in their

actions

and having a servant’s heart, that’s what makes us the most proud.”

It is because of the aforemen-tioned attributes that Turlock Christian Schools, from Turlock Christian Elementary School to Turlock Christian High School, was voted as the Best Christian School in the 209 for 209 Maga-zine.

“This is a great privilege,” said Winter. “We love being part of the community and being involved in the community here. It’s a great honor for our school.”

From first grade at Turlock Christian Elementary School to


feature


Turlock Christian Schools

By ALYSSON AREDAS

Life-changing education

“We have similar programs as other schools, but so much more individualized attention with smaller class sizes. That’s what makes us really special—along with the Christ-centered teachers who truly care about students.”

— Karen Winter

senior year at Turlock Christian High School, Winter reported that students receive an education that will academically prepare them for college through a creative learning environment.

According to Winter, Turlock Christian Schools are very tech-nology-oriented, with Promethean interactive whiteboard systems in every classroom, computer and science labs, and an influx of Google Chromebooks slated for arrival before the next academic year.

“There’s a lot of interactive learning,” said Winter.

Additionally, students are encouraged to collaborate on campus through a newly incor-porated media coffee lab on the high school campus, which invites students to grab a cup of coffee or tea and interact with each other in a learning environment.

“They are in there before school and during lunch,” said Winter. “They love that place and they learn more effectively when they are given the space to collaborate and have fun.”

Students can also take advan-tage of a wide array of pullout programs, with offerings including computer programming, Spanish, music, engineering, Future Farm-ers of America, band, drama and cheerleading.

“We have similar programs as other schools, but so much more individualized attention with smaller class sizes,” said Win-ter. “That’s what makes us really special—along with the Christ-centered teachers who truly care about students.”

Turlock Christian Schools was also recognized in another aspect, being voted the Best Preschool in the 209 for 209 Magazine.

“Kids are very loved and special there and I think that when the parents and people come, they see that,” said Winter.

According to Winter, students at the preschool engage and prosper as science and art activities come to life within a hands-on learn-ing environment. Throughout the school day, teachers also make an effort to emphasize the concept that Jesus loves them in order to help them feel both secure and special.

The preschool program pro-motes a positive learning envi-ronment that allows students to immerse themselves in finger painting, mixing with sand and other creative, hands-on activities.

“Learning is fun here. The kids are happy, the teachers are happy, so I think it is about the atmo-sphere and we think that part of that is Christ in us,” said Winter. ■


THE DIFFERENCE IS LIFE CHANGING

www.turlockchristian.com Call to schedule a tour 209.632.2337

Infant-12th Grade While others are cutting programs, we are expanding!

Nothing COMMON about our curriculum 3-4 years above National Norms

Before and After School Program 7:00AM-6:00PM (K-6)

Voted BEST School District in the 209

Turlock Unified School District

THANK YOU!We pride ourselves on being a premier

progressive educational system, ensuring all students graduate as self-motivated,

responsible citizens equipped to competesuccessfully in an ever-changing global society.

Our award winning TK-12 District includes a total of 16 school sites: • 9 Elementary Sites • 1 Middle School • 1 Junior High School • 2 Comprehensive High Schools • 1 Continuation High School • 1 Adult School • 1 K-12 Dependent Charter School • 1 7-12 Independent Charter School

For more information on how we can help yourstudent succeed call (209) 667-0645.

Learning Today...Leading Tomorrow

Best Art School ................... California State University,

Stanislaus, Turlock

Best Charter School ......... Denair Charter School, Denair

Best Christian School ...... Turlock Christian High

School, Turlock

Best College ......................... Modesto Junior College,

Modesto

Best High School ............... Sierra High School, Manteca

Best Preschool .................... Turlock Christian Schools Inc,

Turlock

Best Private School .......... Ripon Christian School, Ripon

Best School District .......... Turlock Unified School

District

Best Tutoring Center ........ Sylvan Learning Center,

Modesto

ACADEMIC

VOTED BEST JEWELRY STORE IN THE 209!

Celebrating 32 Years of Business

340 E. Main Street, Turlock, CA 95380209.668.4653 • GEIGERSFINEJEWELRY.COM0% Financing for one year-O.A.C

Reader’s Choice Winner 10 Years in a Row

Trust the Best...TrustTrustTrust the Best...


feature

The seasoning is really where it all starts. I wish we could get in

every store across the country. But

people have been coming here forever

because of that, and we’re not going

to change what works.

—Frank Teixeira

You can get meat in a lot of places.The grocery store. The big-box store. The

warehouse store.But what Frank Teixeira has been able to do with

Fagundes Meats and Catering – a Manteca institu-tion for decades now – is keep the last bastion of an old-school meat counter alive. His continued success comes from a combination of quality customer service and a diversified product line that has helped make sure that people will be enjoying the fruits of the family business for years into the future.

What exactly has helped Fagundes Meats survive in a changing marketplace where quality is often sacrificed for savings and customer service is disre-garded as from a bygone era?

By paying attention to what the customers actually want.

Until recently you could only buy a fully cooked Fagundes tri-tip, rack of ribs or whole chicken on a Friday or a Saturday. The business was closed on Sunday and Monday, and unless you could get down to the store during those weekend hours, you ended up having to cook up whatever you were buying on your own.

All of that has changed.Now barbecue is available from Thursday through

Sunday, and if you give Teixeira and his crew a little bit of lead-time, they’ll cook up whatever you want during the week.

“I would have people come up to me and tell me, ‘man I wish you were open today – I wish I could come down and pick up some tri-tips so I don’t have to cook,’” Teixeira said. “And I thought to myself, ‘maybe you can.’

“We’re still closed on Monday, but enough people said that they wanted to be able to buy fully-cooked so we decided to give it to them. It’s good for when you don’t have the time to cook it yourself, and we do this for a living so you know that you’re going to get some-thing seasoned up and warm and ready to serve.”

And while providing quality cuts of meat is the backbone of the business, Teixeira has been able to enjoy success through a diversification of businesses – spread out over the meat counter, a flourishing catering business, custom meat processing and a de-

veloping seasoning, marinade and sauce endeavor that has put the Fangundes name into stores far beyond just Manteca.

The seasoning – which was born in his stepfather’s kitchen decades ago – is the lifeblood of the business.

Everything that Fagundes Meats serves to its customers that is ready to eat – whether it’s a tri-tip sandwich or a rack of pork ribs or the delectable dishes like potato salad or tri-tip chili or “the best Portuguese beans in the world” – is seasoned with the house recipe that for years would draw customers from far and wide looking to have their meat dressed by the best.

Barbecue aficionados from places like Omaha, Nebraska and Austin, Texas keep a bottle of it nearby to blend the best rubs and the best marinades with the best ingredients possible.

Sometimes all it takes, Teixeira said, is somebody coming in for a sandwich before they leave with their seasoned roast or steaks to cook up at home.

“The seasoning is really where it all starts,” he said. “I wish we could get in every store across the country. But people have been coming here forever because of that, and we’re not going to change what works.”

Fagundes Meats is located at 142 Jason St., in Man-teca. For more information, call 209.239.4184 or visit fagundescatering.com.■


By JASON CAMPBELL

BEST BARBECUE FROM OLD-SCHOOL MEAT COUNTER

Frank Teixeira checks the customer tag of a custom side of beef that was delivered after AgFest this year. His locker is currently full of swine, goats, lambs and beef – all purchased from the revitalized FFA competition at the San Joaquin County Fairgrounds.

PHO

TO BY JA

SON

CA

MPBELL/ 209 M

agazine


Best All-around Dining ... Food Fix Truck, ModestoBest Bakery .......................... Old Tyme Pastries, TurlockBest Bar-B-Q ........................ Fagundes Meats and Catering,

MantecaBest Breakfast Spot .......... La Mo Cafe, TurlockBest Brunch .......................... The Fruit Yard, ModestoBest Buffet ............................ The Fruit Yard, ModestoBest Caterer ......................... Grgich Family Catering,

OakdaleBest Chinese Cuisine ....... Dave Wongs Restaurant,

StocktonBest Coffee House ............. Cafe La Mo, TurlockBest Deli ................................. Village Fresh Market, TurlockBest Desserts ....................... Old Tyme Pastries, TurlockBest Farm to Fork Restaurant ................ Table 26, TurlockBest Fish and Chips .......... P Wexford’s Pub, ModestoBest Gastropub .................. Dust Bowl Brewing Company,

TurlockBest Greek Restaurant .... Papapavlos Bistro, StocktonBest Hamburger ................ In-N-Out Burger, Manteca

Best Happy Hour ............... 10 East Kitchen and Tap House, Turlock

Best Hot Dog ....................... Main Street Footers, TurlockBest Ice Cream/ Yogurt ... Yogurt Mill, ModestoBest Indian Restaurant ... Nagina Palace, TurlockBest Italian Cuisine ........... Bella Italia, ModestoBest Japanese/Sushi ........ Mikasa Japanese Bistro,

LathropBest Mexican Cuisine....... El Jardin, TurlockBest Outdoor Dining ....... Galletto Ristorante, ModestoBest Pizza .............................. Concetta, ModestoBest Restaurant Service . Bistro 234, TurlockBest Sandwich .................... The Brighter Side, ModestoBest Seafood ....................... Bistro 234, TurlockBest Steakhouse ................ Center Street Grill and Bar,

TurlockBest Vegan/ Vegetarian Restaurant ... Green Grub, TurlockBest Winery/ Wine Bar..... Camp 4 Wine Cafe,

Modesto

DINING AND BEVERAGES


VOTED BESTMEXICAN CUISINE

IN THE 209

409 E. OLIVE AVE., TURLOCK, CA 95380209-632-0932

WE APPRECIATE YOURPATRONAGE AND VOTES!

COMEENJOY OURHOMEMADE SANGRIA ON

OUR BEAUTIFULPATIOS

Thank you to all of ourwonderful customers for voting for us!Cafe La Mo & La Mo Café | 310 E. Main St | Turlock, CA 95380

(209) 632-6655 | [email protected]

4597

3_1

VOTED BEST BREAKFAST SPOTVOTED BEST COFFEE HOUSE

I54209MAGAZINE AUGUST/SEPTEMBER 2015

feature

By VIRGINIA STILL

IRONSTONE

T here are a lot of reasons to visit Ironstone Vine-yards in Sierra Foothills

town of Murphys. Ironstone offers wine tasting, of course, but also silent movies, caverns tours and cooking classes. The vineyard also boasts a Heritage Museum with ar-tifacts from the gold rush era and a popular jewelry shop. Along with all these entertainment options, Ironstone also has an outdoor amphitheatre for concerts. It's no wonder that Ironstone Vineyards was voted the Best Venue for Live Entertainment in the 209.

Ironstone Vineyards is family-owned and operated by Gail and John Kautz and was built as a modern replica of an 1859 Gold Stamp Mill that has grown since the caves were constructed in 1989. Originally owned by Bauer Kram-er, Gail’s father, it was called the Kramer Ranch and was a working cattle ranch. Even today, part of the property is still a working horse and cattle ranch.

John Kautz started developing Ironstone over many years starting with the formation of the caverns to age barrels of wine. Miners blasted 168 feet of solid rock to form the caverns which took 10 months with only two to three feet progress at times. They said the rock was like iron, hence the name Ironstone Vineyards. The caves stay at about 60 degrees Fahrenheit with 70 percent humidity to store aging wine in French and Ameri-can oak barrels. The doors of the caves were made from 100-year-old redwood.

During the development of the Vineyards, John purchased an organ that was originally built in 1927 for the Alhambra Theatre in Sacramento. After the theatre was torn down the organ was used in a Baptist Church in Stockton from 1970 to 1990. The organ has 14 ranks of pipes with each rank con-taining 61 to 97 pipes per rank and is used for silent movies, wedding

receptions, organ concerts and other special events.

“Mr. Kautz built the music room to house this magnificent organ,” said Kathy Russell, event manager. “We do a silent movie series in the springtime and we do one in the fall and our most popular one is the 'Phantom of the Opera.'”

The Vineyard plays the 1925 Universal Pictures silent film starring Lon Chaney for guests to enjoy with a live organ player accompanied by a live opera singer and the event also includes dinner, popcorn and dessert. The Alham-bra Music room is 3,886 square feet and seats up to 350 people. It doubles for conferences and is decorated with art and antiques.

The tasting room was completed in 1994 and has a main bar that was built by the Brunswick Bowl-ing Company of New York in 1907.

The tasting room is open seven days a week from 10 a.m. to 5 p.m. and the tasting is $5; however, the fee is waived for those who purchase wine.

The Heritage Museum opened in 1996 and includes a 44-pound Crystalline Leaf gold piece that was found in a mine in Jamestown. The museum has artifacts from the 19th Century Gold Rush Period and early Native Americans, along with arts and antiques and a jewelry shop.

“Our gold nugget is the largest sample of Crystalline gold that we know of in the world,” added Russell. “We have that on display and it is now deemed priceless. It is just invaluable.”

The outdoor amphitheatre was the newest addition to the Vine-yards and this year the stage has

been extended along with a new roof to enhance production.

The amphitheatre hosts the Summer Concert series and the Concours d’Elegance, which will be held from 10 a.m. to 4:30 p.m. on Sept. 26.

The 2015 Summer Concert se-ries at Ironstone includes the Steve Miller Band with Buddy Guy on Aug. 1, the Band Perry with Scotty McCreery and Casey James on Aug. 13, and Daryl Hall and John Oates with Mutlu on Aug. 27.

The Concours d’Elegance is an antique and classic car show that started in 1993, and benefits youth in agriculture like the FFA and 4-H.

For the third year in a row, Iron-stone will host “An Evening in Poly-nesia” in the Garden Breezeway and caves which includes live entertain-ment, Polynesian dancers, authentic fire dancers, Hula lessons, and an authentic cuisine of the South Pacific buffet dinner at 6 p.m. Aug 15.

The state-of-the-art wine pro-duction facility is picturesque; it has over 48 tons of daffodil bulbs planted in the 14.5 acres of gardens with 200 varieties represented along with 108 varieties of tulips, azaleas, camellias, rhododendrons, hyacinths, and pansies among oth-ers dependent on the spring or fall.

The Vineyards offers private tours, tastings and luncheons. Russell ex-plained that several people come out during springtime and during the fall to tour the property to witness the beauty and history it has to offer.

“With all the flowers planted all over the property it is just so magnificent and then in the fall the entire grounds are just ablaze with brilliant fall colors,” expressed Rus-sell. “There is always something blooming and beautiful here on the grounds.

“I have had a lot of groups come from France this year and they were all just absolutely intrigued by all this.”

For more information visit www.ironstonevineyards.com. ■

The outdoor amphitheatre is the newest addition to

the Vineyards.



DOORS OPEN AT 6 P.M.GRAND OAK BALLROOMDOORS OPEN AT 6 P.M.

GRAND OAK BALLROOMDOORS OPEN AT 6 P.M.















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OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.OCTOBER 8 AT 7 P.M.

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Management reserves the right to modify or cancel any promotion or event.

Best Annual Festival ...................Almond Blossom Festival, Ripon

Best Bowling Alley .......................Strike Zone Bowling Alley, Manteca

Best Casino ......................................Jackson Rancheria Casino Resort, Jackson

Best Country Club ........................Turlock Golf and Country Club, Turlock

Best Dance Club ............................Crocodiles Nightclub, Modesto

Best Dance Studio ........................SONdance Christian Dance School, Manteca

Best Entertainment Venue .....Gallo Center for the Arts, Modesto

Best Golf Course ...........................Spring Creek Golf and Country Club, Ripon

Best Karaoke Bar ..........................Torii Japanese Steakhouse, Modesto

Best Live Entertainment ...........Ironstone Vineyards, Murphys

Best Movie Theatre......................Galaxy Luxury+ Theatre, Riverbank

Best Radio Personality ..............Madden and Riley- KHOP

Best Radio Station .......................Kat Kountry 103.3

Best Sports Bar ..............................P Wexford’s Pub, Modesto

Best Tourist Attraction ...............Stanislaus County Fair, Turlock

Best Wedding Venue ...................Pageo Lavender Farm, Turlock

ENTERTAINMENT


10532 N. Golf Link RdTurlock, Ca 95380

209.634.5471

Thank You For Your Votes!We are honored you

have voted us “Best of 209”for Best Country Club!!

thank you for

YOUR VOTE!

1000 I Street, downtown Modesto • (209) 338-2100 • GalloArts.org

2015/16 TICKETS ON SALE NOW!

Gallo Centerf o r t h e A r t s

BestEntertainment

Venue

Holistic Life InstituteSchool of Massage & Natural Health

• Become a Certifi ed Massage Therapist (CMT) or a Holistic Health Practitioner (HHP)• Fall classes start September 2015 • Day classes and weekends available

CA BPPE - Approved and prepares graduates for CA State certifi cationApply For an HLI Grant / Scholarship

HLI is rated A+ by the MidCal BBB www.holisticlifeinstitute.com

730 East F St., Ste G, Oakdale, CA • (209) 848-8382

Jan NobleHHScEd, HLI Director

As general manager and co-owner of Rockin’ Jump in Modesto, Ken Easely can both figuratively and

literally jump for joy due to the astounding success of the franchise, which he opened at the onset of this year.

“Since we’ve only been open for a short period of time, it’s been kind of breathtaking to see the success the park has experienced in comparison to other parks,” said Easely. “The success we’ve had here is what we predicted we'd do—but ten-fold.”

As a frequent visitor to Rockin’ Jump tram-poline parks in the Bay Area, Easely revealed that he initially decided to open the trampo-line franchise in Modesto at the beginning of this year after he noticed the lack of activities for local kids in the area.

This decision made by Easely proved ul-timately to be a good one, since he reported


Jumpin

feature

By ALYSSON AREDAS

— Ken Easely

“The success we’ve had here is what we predicted we’d do—

but ten-fold.”

that occupancy at the Modesto location was see-ing more jumpers by a significant number than approximately 99 percent of other Rockin’ Jump trampoline parks.

“We are seeing 800 more jumpers than a lot of other parks are seeing,” said Easely.

At the Modesto location, jumpers can travel in leaps and bounds in open jump arenas, dive into pools of soft foam cubes, play trampoline dodge ball or basketball, or impress others with flips and somersaults.

Easely said Rockin’ Jump is the perfect venue for special events, including birthday parties, fraternity and sorority events, corporate gather-ings and fundraisers among others.

Additionally, jumpers can engage in Rockin’ Jump’s newest crowd-pleasing attractions: Rockin’ Fridays and Rockin’ Saturdays. During these designated times, guests can take advan-tage of nighttime jumps to the beat of today’s

top hits with a guest DJ. “It’s kind of a club setting with trampolines,”

explained Easely. Rockin’ Fridays is designated for jumpers

between the ages of 11 and 17 years old. Rockin’ Saturdays is for all ages. Both attractions run from 9 p.m. to 11 p.m.

Rockin’ Jump hosts open jumps for everybody from 11 a.m. to 8 p.m. Sunday through Thursday, 11 a.m. to 9 p.m. Friday and Saturday. Rockin’ Tots is from 9 a.m. to 11 a.m. on Tuesday and Wednesday, and 8 a.m. to 10 a.m. on Saturday.

A signed waiver is required for every Rockin’ Jumper. Those under 18 years old must have waiver completed by a parent or guardian. Guests are required to purchase Rockin’ Jump’s reusable Rockin’ Trampoline Socks for $2.

Rockin’ Jump is located at 1700 McHenry Av-enue, Suite 25 in Modesto. For more information, call 391-0270 or visit mod.rockinjump.com. ■

PHO

TOS BY C

AN

DY PA

DILA

/ 209 Magazine



Charming things for littleones that are…

Store Hours:Mon.-Thur. 10-6

Friday 10-8Saturday 10-6Sunday Closed

NURSING AREA ANDCHANGING STATIONPROVIDED IN STORE

www.simplyicb.com

297 Commerce AvenueManteca, CA 95336Ph (209) 239-0979

children’s boutiqueStore Hours:Mon.-Thur. 10-6



www.simplyicb.com


children’s boutiqueStore Hours:Mon.-Thur. 10-6



www.simplyicb.com


children’s boutique

www.simplyicb.com

Charming things for little ones who are…

Store Hours :Mon.-Thur. 10-6


NURSING AREA AND CHANGING STATION PROVIDED IN STORE

Thank you for voting us #1 Family Fun Activity!

1700 MCHENRY AVENUE • MODESTO • 209.291.0270

LIVE GUEST DJ& BLACKLIGHT JUMPINGEVERY FRIDAY & SATURDAY NIGHT

LIVE GUEST DJ& BLACKLIGHT JUMPINGEVERY FRIDAY & SATURDAY NIGHT

Thank you for voting us #1 Family Fun Activity!

EXCLUSIVE FOR 209 MAGAZINE READERS

2JUMPERSHOURS 25$

INCLUDES 2 HOURS OF JUMP FOR TWO PEOPLE - A $36.00 VALUE

VALID THRU SEPTEMBER 30, 2015. VALID MONDAY THROUGH THURSDAY. (ROCKIN’ SOCKS $2 EXTRA PER PERSON - YOURS TO KEEP AND REUSE.) NOT VALID WITH ANY OTHER DISCOUNTS OR PROMOTIONS.

VALID AT MODESTO ROCKIN’ JUMP LOCATION.

VALID THRU SEPTEMBER 30, 2015. VALID MONDAY THROUGH THURSDAY. (ROCKIN’ SOCKS $2 EXTRA PER PERSON - YOURS TO KEEP AND REUSE.) NOT VALID WITH ANY OTHER DISCOUNTS OR PROMOTIONS.

VALID AT MODESTO ROCKIN’ JUMP LOCATION.

$45 FAMILY FUN PACK

INCLUDES 2 HOURS OF JUMP FOR FOUR PEOPLE - A $72.00 VALUE

EXCLUSIVE FOR 209 MAGAZINE READERS

GOLDEN BEARPHYSICAL THERAPY

SPORTS INJURY CENTERBG

Orthopedic and Sports InjuriesPre/Post Surgical Rehabilitation

Back and Neck Injuries/PainAuto Accidents Injuries

Work Injuries

1335 Coffee Rd Ste 200, Modesto (209) 576-1946 4318 Spyres Way, Modesto (209) 576-0710 3800 Geer Rd Ste 101 Turlock, (209) 667-1729 1570 East F St Ste N Oakdale, (209) 322-2140

1700 Keystone Pacific Parkway Ste C2 Patterson, (209) 895-4206

www.goldenbearpt.com

Follow Us:

Services Provided:Physical Therapy*Aquatic Therapy

** Alter G


Thank YouSan Joaquin and

Stanislaus Counties

for Voting Us

Best Physical Therapy

in the 209

Most Insurances Accepted. Call for more information!

•Orthopedic and Sports Injuries•Pre/Post Surgical Rehabilitation

•Back and Neck Injuries/Pain•Auto Accidents Injuries•Work Injuries

1519 W. Yosemite Ave., Manteca (209) 823-33221335 Coffee Rd., Ste. 200, Modesto (209) 576-1946

4318 Spyres Way, Modesto (209) 576-07102303 Geer Rd., Turlock (209) 585-4100 - NEW LOCATION

3800 Geer Rd., Ste. 101, Turlock (209) 667-17291570 East F St., Ste. N, Oakdale (209) 322-2140

1700 Keystone Pacific Parkway, Ste. C2, Patterson (209) 895-4206

Best Children’s Store ....................... Simply Irresistible Children’s Boutique, Manteca

Best Day Child Care Center ......... Ceesha’s Childcare, Manteca

Best Dog Park..................................... Oakdale Dog Park, Oakdale

Best Family Fun Venue...................Rockin’ Jump, ModestoBest Kid-Friendly Restaurant .... John’s Incredible Pizza

Company, ModestoBest Kids Haircut ..............................Supercuts, TurlockBest Pet Groomer ............................. Debbie’s Pet Groomer,

RiponBest Pet Store .....................................Pet Extreme, TurlockBest Recreational Park .................. Knights Ferry

Recreation Area, Knights Ferry

Best Veterinarian .............................. American Pet Clinic, Ceres

FAMILY & PETS

GOLDEN BEARPHYSICAL THERAPY

SPORTS INJURY CENTERBG

Orthopedic and Sports InjuriesPre/Post Surgical Rehabilitation

Back and Neck Injuries/PainAuto Accidents Injuries

Work Injuries

1335 Coffee Rd Ste 200, Modesto (209) 576-1946 4318 Spyres Way, Modesto (209) 576-0710 3800 Geer Rd Ste 101 Turlock, (209) 667-1729 1570 East F St Ste N Oakdale, (209) 322-2140

1700 Keystone Pacific Parkway Ste C2 Patterson, (209) 895-4206


Follow Us:

Services Provided:Physical Therapy*Aquatic Therapy

** Alter G


Thank YouSan Joaquin and

Stanislaus Counties

for Voting Us

Best Physical Therapy

in the 209

Most Insurances Accepted. Call for more information!

•Orthopedic and Sports Injuries•Pre/Post Surgical Rehabilitation

•Back and Neck Injuries/Pain•Auto Accidents Injuries•Work Injuries

1519 W. Yosemite Ave., Manteca (209) 823-33221335 Coffee Rd., Ste. 200, Modesto (209) 576-1946

4318 Spyres Way, Modesto (209) 576-07102303 Geer Rd., Turlock (209) 585-4100 - NEW LOCATION

3800 Geer Rd., Ste. 101, Turlock (209) 667-17291570 East F St., Ste. N, Oakdale (209) 322-2140

1700 Keystone Pacific Parkway, Ste. C2, Patterson (209) 895-4206


feature

"Once you learn to read, you will be forever free."

By MELISSA HUTSELL

— Frederick Douglass

PHO

TOS

BY C

AN

DY

PAD

ILLA

/ 209

Mag

azin

e

dreds of categories that range from fiction to non-fiction, including history, literature, theol-ogy and children’s books.

“We do carry many new titles, both of major releases, like the new Harper Lee book 'Go Set a Watchman,' and local author titles, as well as classic literature that may be required for students in local schools,” added the owner. “The variety of our inventory means we truly do have something for everyone. Book lovers rarely leave without finding something to take with them.”

If they cannot find what you are looking for in stock, they offer special orders of new copies.

The only thing an avid reader enjoys as much as a good book is one at an affordable price. As the largest selection of used books in the Central Valley, Yesterday’s Books specializes in bargains and value. Every piece sold is fairly priced, and in good condition. Because of this, Yesterday’s Books is full of hidden treasures that have been passed on. General used books are the bookstore’s primary market, however, Gauthier has come across some incredibly rare finds, such as first edition Mark Twain, or John Steinbeck novels, a first edition of Harper Lee's "To Kill a Mockingbird" (her personal favorite), and a first edition of "Wuthering Heights." “Those collectible clas-sic novels are always fun to see,” she said.

Finds like this are only part of the excitement for the staff at Yesterday’s Books.

“Being able to share books and a love of reading with new genera-tions of readers of all ages means everything to us and we hope to be able to continue for another 35 years,” said Gauthier. ■

Those looking to escape the Central Valley, need to travel no fur-ther than Yesterday’s Books. The

Modesto-based bookstore is a treasure all its own, and with hundreds of thousands of stories between its walls, it is no wonder it has claimed the title of the 209’s Best Bookstore.

From as far back as Paula Gauthier can remember she has always had a love for books.

“Some of my earliest memories are visit-ing the library with my mom, or buying second hand books with my grandmother,” said the store’s owner. “I still have copies of my childhood favorites, and I share them with my son.”

Gauthier not only shares her passion for books with her family, but also with the community. She began working at Yesterday’s Books as a teenager where she quickly learned.

“I didn't just love reading, I love books themselves — the smell, the feel, the sound of pages turning. I will be a book reader and lover forever, and I love sharing that love with our customers.”

Buying the bookstore in 2008 was a dream come true for Gauthier.

The bookstore nurtures the 209’s love for reading by buying and selling an extensive selection of new and used books, rare finds, music, CDs and audiobooks. With more than 100,000 books in stock it is easy to get lost in with wonderment. The shop is seemingly boundless for booklovers of all ages, “from 2 to 102, [we] have books that would appeal to anyone who loves to read,” said Gauthier.

The shop’s wooden shelves hold hun-

“Being able to share books and a love of reading with new generations of readers of all ages means everything to us and we hope to be able to continue for another 35 years."

— Paula Gauthier

GETTING THERE: Yesterday’s Books at 3457 McHenry Ave., Modesto

CONTACTS: (209) 521-9623

FOR MORE INFORMATION: Visit YesterdaysBooksModesto.com.

IF YOU GO

Yesterday's Books owner Paula Gauthier loves sharing her love of literature with new generations of readers.



Best Antique Store ............................. Magpie Antiques,

Ripon

Best Appliance Store ......................... Direct Appliance,

Modesto

Best Art Gallery .................................... Carnegie Arts Center,

Turlock

Best Automotive Repair ................... Woodward

Automotive, Ceres

Best Banquet Facility......................... Holiday Inn Express &

Suites, Turlock

Best Bike Store .....................................Cycle Masters, Turlock

Best Bookstore ..................................... Yesterday’s Books,

Modesto

Best Bridal Boutique.......................... Bianca’s Bridal

Couture, Modesto

Best Car Wash/ Detailing ................. Prime Shine Car

Wash, Turlock

Best Carpet Care Company ............Coit, Modesto

Best Carpet Store ................................ The Carpet Man Pro

Flooring, Turlock

Best Children Clothes ........................ Simply Irresistible

Children’s Boutique,

Manteca

Best Consignment Store .................. Just Cause

Consignment, Turlock

Best Day Spa .......................................... Generations Spa and

Salon, Ripon

Best Dry Cleaners ................................ Carr’s Cleaners,

Turlock

Best Farmers Market ......................... Turlock Certified

Farmers Market,

Turlock

Best Floor Covering ............................ The Carpet Man Pro

Flooring, Turlock

Best Florist ..............................................Yonan’s Floral, Turlock

Best Furniture ....................................... Woods Furniture

Galleries, Turlock

Best Gift Shop ....................................... Boutique Couture,

Ripon

Best Glass and Mirror Company .. Paul’s Glass Co.,

Turlock

Best Grocery Store .............................. O’Brien’s Market,

Modesto

Best Hair Salon .....................................Rust Salon, Manteca

Best Heating and Air.......................... Thorsen’s Plumbing

Heat and Air, Turlock

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Turlock

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Inspection, Turlock

Best Home/Garden Store ................The Greenery, Turlock

Best Jewelry Store .............................. Geiger’s Jewelers,

Turlock

Best Kitchen and

Bath Remodeling ............................... Jaureguy’s Paint &

Decorating, Turlock

Best Mattress Store ............................ Woods Furniture

Galleries, Turlock

Best Men’s Clothes .............................. Rossini Menswear,

Modesto

Best New Car Dealer .......................... Smith Chevrolet

Cadillac, Turlock

Best Nursery .......................................... Park Greenhouse

Garden Center, Ripon

Best Printing and

Graphics Service ................................. DC Screen Printing,

Ceres

Best RV Dealer ...................................... Manteca Trailer and

RV, Manteca

Best Shopping Mall ............................ Vintage Faire Mall,

Modesto

Best Used Car Dealer ......................... Smith Chevrolet

Cadillac, Turlock

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Turlock

Best Women’s Clothes ....................... Glitz Fine Clothing,

Turlock

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feature

By TERESA HAMMOND

Caterpillars to butterfliesThe Studio guides clients through total transformation


Sister team and business owners Amy Kreigh-baum and Carrie Johnson Vilas don’t dread their trip into work every day. The two women

took their passion for health and fitness and turned it into a client-friendly business when they opened The Studio, a Pilates and functional training facility, 11 years ago.

Both sisters earned Masters degrees in Kinesiology and are Certified Personal Trainers.

“My sister was running the Wellness Program for Fresno City Police Department at the time,” Vilas said of older sister Kreighbaum and the 2004 studio open-ing. “I had completed my Masters Degree and was working for the American Lung Association.

“We had been working on our business plan and we knew what we wanted to offer clients,” she added. “Back in 2004 a small group training studio didn’t exist. We really had such a passion for it. We know how to get people results. We aren’t a fly by night trainers studio.”

Kreighbaum earned her Bachelor of Arts degree in Physical Education, with a concentration in Health. Vilas earned her Bachelor of Science degree in Health Science with an emphasis in Community Health.

“We had the education and the training,” Vilas said of their early start. “We opened in 2004 and it just took off.”

Within a year of opening their first location in Merced, the women were seeking a larger facility to accommodate the increased clientele.

“We started with Pilates when we first opened be-cause it was such a comprehensive exercise program to offer our clients,” she said. “We use a reformer, which is a great way to incorporate a total body work out.”

“Clients wanted to come to us for everything, not just Pilates, so when we moved in 2005 we did a soft re-open adding additional services for our clients.”

Among the many services The Studio now offers include: personal training, small group training in a variety of class types, metabolic testing, lifestyle and

weight management, as well as health and fitness consultations.

Vilas stated that as the business grew and their personal lives began to evolve, the sister team began looking for a second location in the Turlock area.

“We had a space in mind,” Vilas said, “and, well, God has just blessed us in so many ways.”

Nine years later, Vilas shared she is still a strong believer in Pilates and what it offers their clients.

“It works the total body,” she said. “Most people don’t realize what an awesome strength workout it is, because it is non-impact exercise. It’s such a strength-ening exercise. It keeps their body balanced. Every-thing works together.

“Coupled with circuit work, it’s functional train-ing. We put them in a more functional environment.

It’s constantly changing for them. Everything works together,” she said of their compre-

hensive program. “People get so caught up in the cardio. We hit every small muscle

group and every large muscle group. At the end of the day, they definitely feel it.

“Finally, we have a group of people who understand exercise is about a way of life. It’s not about a six, eight

week program quick fix,” she said.“A lot of people think exercise is about weight loss,

but it’s so much more than that,” she continued. “Here we teach them. Here they learn.”

“This is definitely my passion,” Vilas said. “When I’m not here, I miss the people. I love that I am making a positive impact on people’s lives. My excitement is just as much as theirs.”

The Studio is a non-membership facility. There is no contract or fees. Clients are welcome to pay by class or purchase one of the many packages offered. The Merced facility is at 755 E. Yosemite Ave., Suite G.

Turlock area clients can find them at 310 E. Main St., Unit J, Turlock.

For more information call 209-723-BODY for Merced or (209) 669-PUSH for Turlock or visit www.stayfitstudio.com. ■

I love that I am making a positive impact on people’s lives.

My excitement is just as much as theirs.— Carrie Johnson Vilas


Best Acupuncturist ............................ Dr. Calvin Lee-

Surgical Artistry,

Modesto

Best Chiropractor ............................... Crawford Chiropractic,

Turlock

Best Cosmetic Dentist ...................... The Dental Spa,

Turlock

Best Dentist........................................... Antoine Varani- The

Dental Spa, Turlock

Best Dermatologist ........................... LA Laser, Modesto

Dermatology,

Modesto

Best Fitness Instructor ..................... The Studio: Pilates &

Functional Training,

Turlock

Best Fitness/Health Center ........... The Studio: Pilates &

Functional Training,

Turlock

Best General Practitioner ............... Dr. Kent Hufford,

Ripon

Best Hospital Facility ........................ Doctors Hospital of

Manteca, Manteca

Best Massage Therapy ..................... Marla’s Massage,

Manteca

Best Optometrist ................................ Generations Family

Optometry, Turlock

Best Orthodontist .............................. Dr. Kristian Hyer- Hyer

Orthodontics, Turlock

Best Pediatrician ................................ Valley Oak Pediatrics,

Modesto

Best Physical Therapy ...................... Golden Bear Physical

Therapy, Manteca

Best Plastic Surgeon ......................... Dr. William Anderson-

Eterna Surgery,

Turlock

Best Senior Retirement

Community .......................................... The Stratford at Beyer

Park, Modesto

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feature

Marsha Carr, Beatrice Perez and Laurie Avey

of Success Capital in Modesto aim to help businesses find the

funding they need to succeed.

Success Capital POWERINGLocal Business

“We work a lot with both bankers and borrowers so we try to make the process as smooth as possible. We try to meet their deadlines and do as much work for them as we can."

— Marsha Carr

By ELIZABETH ARAKELIAN

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/ 209 Magazine


Attaining a loan can be tricky, but fortunately for

local businesses Success Capital of Modesto is well versed in handling the process.

Success Capital is a nonprofit that was founded by several lo-cal businessmen in the mid-1980s with the aim of stimulating the local economy.

"What they were trying to do was to grow the area economically in terms of adding jobs and businesses for the Stanislaus County," explained President and CEO Marsha Carr.

Licensed by the Small Business Administration to do 504 loans, Success Capital of Modesto also administers Stanislaus County revolving loan funds for small business-es. The region benefits from a healthy economy which is why Success Capital is taking measures to ensure the company is meeting its mission: to help small businesses build wealth.

The typical candidate for a Small Business Administration loan is someone who owns their

own real estate, but is not ready to put down capital explained Carr. While there are requirements for those interested in utilizing Success Capi-tal's resources — such as needing to own at least 51 percent of the building for which the business owner is seek-ing a loan — ultimately, Success Capital tries to take the guess work out of the process. Success Capital helps facilitate the transaction between borrowers and bankers and is also available as a liaison to the Small Busi-ness Administration, an enormous advantage for small business owners.

"Since we are licensed by the SBA we tell bor-rowers that after the loan is made that if they have some changes, we are the one they can come to since we know how to navigate and maneuver through the SBA," said Carr. "We work a lot with both bankers and bor-rowers so we try to make the process as smooth as possible. We try to meet their deadlines and do as much work for them as we can." ■


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California’s unique geography of an-cient sea beds and tectonic plate up-lifts has resulted in nearly 20 named

caves, from Lava Beds National Monument up north to Sunny Jim’s down south. From calcite to limestone, great chambers to lava tubes, caves’ visual diversity intrigues the eyes. And when it’s hot here in the Valley, the caves are a cool 55-65 degrees, making for a great escape.

“Spelunk” means the exploration of caves. Which is perfect, given the highest concen-tration of caverns are right nearby, creating spelunking opportunities ranging from an easy amble to wiggle-your-way-through-narrow-tubes adventures. Black Chasm Cav-ern (Volcano), California Caverns (Moun-tain Ranch) and Moaning Cavern (Vallecito) are managed by Cave & Mine Adventures (CaveAndMineAdventures.com). There’s also Mercer Caverns (Murphys, MercerCav-erns.com), and Natural Bridges (Vallecito, GoCalaveras.com/Natutral-bridges-hike).

A Moan from the HillsFor my first local cave, I chose Moaning

Cavern, attracted by the variety of activities

offered. Just off Parrots Ferry Road, between Angels Camp and Murphys, the 165-foot deep main cave (tall enough to hold the Statue of Liberty) earned its name from Swiss-cheese like holes in the rippled stone. When water drips into them, they moan – so loudly, that it’s audible from the outside.

Miwok Indians believed that it was a stone giant attracting victims by imitating a small child crying. When gold prospectors discovered the cave in the 1850s, they found a mound of debris that contained animal and ancient human skeletons. You’ll see a portion of this fossilized bone pile on the Walking Tour.

Moaning Cavern opened for tours in 1922. Initially visitors were lowered by winch and rope in half a wine barrel with only a candle! Subsequently, what was considered an architectural marvel at the time was installed: a 100-foot spiral staircase taken from a World War I battle ship and arc-welded without a single nut or bolt, the first such project west of the Rockies. You’ll descend this 144-step case that spirals 7.5 times.


navigator

By CLAUDIA NEWCORN

Going DownThere are three ways to “do” Moaning

Cavern. Most folks take the one-hour Walk-ing Tour. After an introduction to the cave’s history, escorted by our guide Fred Allen, we were swallowed by a narrow throat of stone, descending wooden steps to the main chamber. There you exit onto a platform that overlooks the cave.

If you’re lucky, you’ll get to watch brave visitors rappel into the cave, suspended over 100 feet to descend in a free descent. In winter and spring (Moaning Cavern is open year ‘round), they have to pass through a waterfall. While no cameras are allowed when rappel-ling, each person I watched had a GoPro® on their helmets. Anyone over age 12, 100 pounds and four feet tall may do the Rappel.

As we twined our way down the staircase, Fred regaled us with stories, pointing out formations with his high powered flash-light. Cave bacon, a “chocolate waterfall”, the half-million year old igloo, flowstone – eons of water has carved the calcite into extraordinary shapes.



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When he spotlighted “Godzilla’s Nostril”, Fred explained how it’s part of the Adven-ture Trip. For hard core wrigglers, this tour is for you. Staff guide you on a three-hour prowl through a labyrinth of passages, some just shoulder-width. There are multiple exit passages for people who are simply too wide or decide that slithering through narrow tubes isn’t for them. Fred said there are no bugs, but advises wear-ing grubby clothes – you’re guaranteed to come out dirty.

Then Fred flipped off the lights. The thick darkness and muffling silence that engulfs you makes you realize that for those who fell in, nobody would hear them scream.

Then it’s back up to fresh air and more things to do.

Zip, Climb & SluiceJust up the slope from the shop are the

Twin Zip Lines – 1500 feet of wires down which harnessed guests race at speeds up to 35mph. Friendly staffers secure you, and then, zoom! It’s a blast! Stick out your arms if you want to twirl around a bit in your harness.

If you still have energy, try the 32-foot high Climbing Tower with 10 different routes. And what’s a trip up to the Gold Country without gemstone mining? You can buy a bag of “rough” and test your hand at sluice mining to find treasure. Fun times can be had by all!

Helpful hints: Wear comfortable flat shoes. Flash photography is permitted. Go earlier in the day (Sunday mornings are great); this popular attraction gets busy. Group reservations are welcome (866.762.2837). ■

From calcite to limestone, great

chambers to lava tubes, caves’ visual diversity

intrigues the eyes.


navigator


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navigator

By MATT JOHANSON

Dawn arrived on a clear and chilly day, revealing a gentle

stream, wooded hills and a dirt road that extends beyond the horizon. From this spot beside Bower Cave in Mariposa County, Yosemite Valley is 25 rugged miles away.

Today the picturesque scene appears much as it did in 1870, when local prospectors gave up on mining gold in favor of other enterprises like tourism. No road connected Yosem-ite Valley with the outside world then, and a trip from San Francisco took days and required the use of steep and rocky mule trails.

Speculators believed a toll road to the valley that ac-commodated horse carriages would pay better than a gold mine, and the Coulterville and Yosemite Turnpike Company won sole rights from park commissioners to build one. An engineer figured construc-tion would cost $20,000. Dr. John McLean, the company's owner, put his life savings into the project.

Retracing McLean’s route was our objective when my cousin Andy Padlo and I ar-rived with our mountain bikes some 140 years later. Carrying light rations and just-in-case overnight gear, we started early on the route’s long initial climb on a well-traveled dirt road beside homes and ranches. A few hours later, we'd passed Pilot Peak, covered a dozen miles and climbed 3,500 feet. Before long, we passed the park border (no fee!) and enjoyed a visit to the Merced Grove of Giant Sequoias. The adventure was off to a good start.

“If you listen close, you can almost hear the wagon

wheels creaking."— Andy Padlo

McLean probably felt the same as his construction crew progressed on the project he believed would make him a fortune. But to his dismay, California revoked his road's “exclusive” contract and permitted a Tu-olumne County rival to build a competing road through Big Oak Flat. The race was on to finish first.

Those wishing to follow that race today must carefully navigate McLean's original route amid the park's many other trails and forest roads, we learned. As a local history buff, Andy had collected maps and writings about Old Coul-terville Road for years. Our ride took us past rarely-seen Little Nellie Falls and an excellent vista of both El Capitan and Half Dome before we reached the road's last and steepest portion.

That segment where the road drops into Yosemite Valley was the most difficult phase of construction, and by carving a road three times steeper than the steepest mountain road permit-ted today, the Coulterville crew won the race against the Tuolumne team in the spring of 1874. Now visitors could travel from San Francisco to Yosemite without horseback riding in only 36 hours, even if the route “frightened women trav-elers and caused various accidents,” an observer reported.

“Fifty carriages passed over the road on June 18, and the procession was over a mile long,” reported a local newspaper. “Great enthusiasm prevailed. Giant powder, as well as other fire-works, was brought into requisition, making the grand old heights luminous and ringing. Flags were flying, and the entire Valley was illuminated by bonfires on the cliffs.”



No such fanfare greeted Andy and me when we completed the road though we did treat ourselves to a lodge cafeteria dinner. We figured we'd earned it because the final drop posed unusual challenges including many downed trees and an enormous rock slide at the end of the “road.” So after overcoming the unique challenge of bouldering with bikes on our shoulders, we eschewed the usual back-packing fare while reflecting on the road's little-known story.

Old Coulterville Road attracts only a hand-ful of Yosemite visitors because winning the race to reach the valley first did not secure its future. Only 29 days after it opened, the Big Oak Flat and Yosemite Toll Road Company completed its route which it opened to the public for free. This road became Highway 120. Before long, the Mariposa route that became Highway 140 followed suit.

Naturally, the free roads attracted more traffic and became the preferred routes into the park, to McLean's lasting fury and finan-cial ruin. The Coulterville route ultimately cost $105,000 in 1870s dollars but never made even half of that back. His family pursued a legal claim against California until 1917, unsuccessfully.

“I would have seen them all in hell before I would have put a dollar in a road if I knew another road would be allowed on the same side of the valley,” McLean groused. “But I had already spent $11,000 on the road from Hazel Green when the action took place. I had no choice but to finish.”

Entrepreneurs may find a cautionary tale in McLean's story but I appreciate his ef-fort to open the park to a world that didn't know it in his day. Visiting Yosemite, with its abundance of discoveries and activities, never disappoints, and traveling there under one’s own power gives frequent visitors a new experience, we found.

After a day of bicycling on long-forgotten dirt roads past giant sequoias, a secret water-fall and rare mountain views, the incompa-rable valley became not so much a destination as a reward, and the historic ambiance was an added bonus.

“If you listen close, you can almost hear the wagon wheels creaking,” Andy said. ■

Visiting Yosemite, with its abundance of discoveries and

activities, never disappoints, and

traveling there under one’s own

power gives frequent visitors a new

experience, we found.


navigator

GETTING THERE: Old Coulterville Road begins near Bower Cave at the intersection of Bull Creek Road and Old Yosemite Road/Forest Road NF-S201. About 25 miles later, it ends in Yosemite Valley at El Portal Road/Highway 140 near Elephant Rock.

One interesting segment with relatively easy navigation goes from Bower Cave to the Merced Grove (about 14 miles). Take the second left at the Five Corners intersection. From Merced Grove, you can hike about 2 miles to Highway 120 (biking is not permitted between the highway and the grove).

Another worthy portion is the steep final descent into Yosemite Valley. From Highway 120, turn into the Foresta development and stop at the large trash bin on the left. Behind it, pick up the two-mile trail to El Portal Road. Watch out for fallen trees and boulders!

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fulloflife

When I first began truly ‘caring’ for myself the objective was simple:

lose the weight and become ‘healthy.’ At the time ‘healthy’ for me held the image of physi-cal size and scale number. What I did not know and later came to learn was my mental health was just as critical (if not more so) in achieving optimum health.

Often times we are our own worst critics. Discounting com-pliments or positive affirmations with a brush off or ‘it’s really no big deal.’

As I began running in late 2010 I started to learn and un-derstand why so many stay com-mitted to such an activity. Thirty minutes in the morning, just me, the stars and God. The solidarity it allowed me as a working mom of two young children is some-what indescribable. This was my time. Often I would pray, bang out big issues I had with myself, my spouse, my kids or life in general.

Once running goals started to seed in my head, that quiet/prayer time became somewhat altered and replaced by thoughts (pace, distance, stride, etcetera).

Recognizing a need for in-creased stretching and alternative movement I turned to friend and Koru Power Yoga Studio owner Korin Wallace. I had tried yoga before. I knew it was good for

stretching. What I did not know or expect was the mental and personal growth it would take me through. The personal peace I would gain through 60 minutes in a hot room, listening to a Yogi.

Wallace, a Baptiste trained hot yoga teacher has a unique and loving connection with those who practice with her. She is constantly reminding her yogi’s that they are not at the gym. Comparison is the thief of all joy and to live and breathe in the now.

“The greatest benefits that have manifested as a result of a consistent yoga practice are em-powerment in the areas of myself that are weak,” Wallace shared. “I struggle with self-acceptance, patience with others and living in the moment. Baptiste Power Yoga has offered me practical tools for self-study and encour-agement in setting new inten-tions in these areas of weakness and the realization that living in these new intentions is a moment by moment choice.”

The Yogi began practicing Baptiste yoga in 2003 after being encouraged to try yoga by her boss.

“What prompted me to begin attending Baptiste style teacher training was this particular style of yoga practice challenged my body, mind and spirit,” she said. “The methodology asked me to

Stretching outBy TERESA HAMMOND

in the box


...my mind can now overcome the challenges I used to once tell myself were beyond my limits. That’s powerful stuff.

begin looking at every area of my life and my behavior in it as a starting point to personal growth.

“Owning my own studio was a natural progression of me living my yoga practice off of my mat,” she continued. “It was an op-portunity to step out of what was comfortable and into the un-known. It is there and only there where growth occurs.”

Her passion and commitment to personal growth and spreading her teachings has now taken her practice to a second Koru Power Yoga Studio in Turlock.

“I think one of the biggest misconceptions about yoga is that it is exercise,” Wallace stated. “While power yoga does embody every area of fitness, its true in-tention is for each practitioner to experience an awakening.

“What I love most about what I do is the opportunities I get to be with people, to share the reality of who I am with them.”

Personally, I could not be more grateful for not only this type of teaching, but this type of prac-tice. Is my body stronger? Of course. But if being totally hon-est, my mind can now overcome the challenges I used to once tell myself were beyond my limits. That’s powerful stuff.

For more information or to locate classes with Koru Power Yoga Studio visit www.Korupow-eryogastudio.com. ■

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feature

T he non-profit Leukemia and Lymphoma Soci-ety has helped to raise more than one billion dollars for lifesaving research through endur-

ance sports training. The national organization, which includes local chapters such as the Northern San Joaquin Valley’s Team in Training, gathers participants from around the U.S. to raise funds and awareness for research and support by competing in marathons/half marathons and triathlons.

Participants from Merced, Stanislaus, San Joaquin and Tuolumne counties are training to walk, swim, bike and run in events such as the San Francisco Nike Half Marathon, Santa Cruz’s Ironman and Pacific Grove’s Triathlon. To prepare for the feat, each team member will spend several months training and fund-raising under the guidance of certified coaches.

“The participants get a training schedule that includes workouts to be done on their own between the group workouts,” said Angela Schut, a Team in Training run/walk coach. “We provide information on nutrition, injury prevention and shoe clinics to keep

everyone healthy during our training.” Schut joined Team in Training in 2008 and has since

run 30 marathons, and counting. “Joining Team in Training is a life-changing event.

Every endurance event is a huge accomplishment be-cause no matter how experienced you are as an athlete, an endurance event is never easy,” she said.

She added that anyone with a passion for saving lives can compete, no experience is necessary.

“We have participants who have never done a 5K all the way to participants who have run the prestigious Boston Marathon. The run/walk team has the option of half or full marathons for both walkers and run-ners,” said Schut.

Sabrina Santos, participant, volunteer and mentor with LLS, said that training with the team provides a support network found nowhere else.

“The coaches, mentors and captains are dedicated to your success,” she said. “We like to say ‘Train like someone’s life depends on it…. because it does.’”

Both Schut and Santos agree that the support of the

CLOSER TO THE FINISH LINE, By MELISSA HUTSELL

CLOSER TO A CURE


team environment is invaluable. “When you are training and fundraising alongside others, a great bond forms,” said Schut. “We are challenging ourselves with our training, but we do it for a more important reason than just crossing a finish line; we are trying to make a difference for those with blood cancers. We are helping those who are currently in treatment and those who will be diagnosed in the future, and all the while remembering those who lost their fight.”

Perhaps the biggest motivation for each team member is seeing the difference they have made.

“The thing I love about LLS and Team in Training is that they commit that 75 per-cent of all funds raised go directly toward their mission. And they don’t just preach it, they show you,” said Santos.

Each week, the participants hear from people who have personally received the funding the team has raised to help with care and research.

“They say seeing is believing, and I love believing and knowing that my efforts are making a difference in people’s lives, not someday, but today,” added Santos.

Schut has also seen the direct affects of the Society’s fundraising efforts.

“A sibling of a former student of mine was in treatment for leukemia, and doing very well on a drug that was funded in large part by the Leukemia & Lymphoma Society. I was able to see those fundraising dollars at work saving a life. That is what it’s all about,” she said. ■

• Every three minutes, one person in the America is diagnosed with blood cancer.• Blood cancers such as leukemia, lymphoma and myeloma affect blood cells, bone marrow, lymph nodes and other parts of the lymphatic systems, according to the National Cancer Institute.• The local chapter has helped to raise nearly $140,000 for the Leukemia and Lymphoma Society

For more information or to donate, visit TeamInTraining.org

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By DOANE YAWGER


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Marcus Metcalf loves making furniture but don't expect it to be smooth, shiny or elegant. Metcalf 's forte is fashion-

ing rough-hewn tables, mantles and chairs out of wood from tumbledown barns and wine barrels.

The longtime Mercedian and proprietor of Metcalf Builders is a family man, high school teacher and craftsman whose passion is to take barn wood and wine barrels and turn them into something useful once again. He recently became a certified naturalist and takes the green movement goal of repur-posing and reusing castoff materials very seriously.

"I am driven by a pas-sion to reclaim these old materials," Metcalf said. "I don't stick to a particular design. Most of my furni-ture is bulky, substantial in shape and more masculine. People can see the crafts-manship and that makes me feel good. It's gratifying when others appreciate it."

Ali Quisenberry of Merced bought some wine barrel chairs and a side table that Metcalf donated to a church school auction. They are now prized elements of her outdoor patio.

"When I saw them, I loved them. They're com-fortable. I would love to have a whole room of his furniture at some point. I'm impressed with the craftsmanship and du-rability of his furniture," Quisenberry said.

Metcalf said finding old derelict barns or wine barrels isn't easy. It takes time to find the old barns and develop relation-ships with their owners. And it's hard to com-pete with larger companies who swoop down on a property to quickly demolish that centuries-old structure that once housed bales of hay, a vintage John Deere tractor or other long-since-bypassed agricultural implements.

"Finding creative ways to reuse stuff is a fun challenge," Metcalf said. "The lumber in many

structures built in the 1900s through the 1930s is from massive trees before logging was regulated. It feels like looking back at history; it has a story behind it. That's the appeal for me in making furniture. I'm a tree hugger and I would rather use these materials than see them languish in a dump or turn into mulch."

Metcalf 's foray into furniture making began about five years ago when his wife Karen wanted him to make her a kitchen table. Other rustic furniture pieces subsequently joined the Metcalf

household, including an alcove table holding their tele-phone and charging station in a hallway.

"I have a lot of things I want him to build me, like a fireplace mantle, front porch with a deck and benches for our dining table," Karen said. I'm all for supporting him; it's neat he uses his hands and isn't afraid to try new things. I think he has a tal-ent. It makes him happy and that makes me happy. I like the rustic look."

If Metcalf can't find the vin-tage woods he prefers, modern timbers from hardware retailers can be pressed into service. Var-ious tools are used to replicate the rough-sawn, hand-hewn character of vintage furniture. Nail holes, gouge marks, chisel and saw marks, worm holes and other vintage touches can be duplicated with hand tools, including wire brushes and woodworking planes.

Metcalf 's favorite wood is white oak which is rare in this

area. He loves its rugged texture."The antique, distressed look is still the rage,"

Metcalf said. "You don't need very complex tools. The character is part of it." While he has a gigsaw, table saw, circular saw and router in his small household garage, the hand tools add the distinc-tive touches, he admits. Outside the garage, saw-horses and makeshift workbenches are used when a project is under way.


The lumber in many structures

built in the 1900s through the 1930s

is from massive trees before logging was regulated. It feels

like looking back at history; it has a story

behind it.


Metcalf, 35, said most of his ad-vertising is through word of mouth. With four children from 9 months to 6 years of age and his full-time job as a chemistry, physics and Sierra Nevada teacher at Atwater High School, time for woodworking can be at a premium.

Catherine Nutcher of Merced had Metcalf do several furniture projects for her in the past. He has redone her kitchen cabinets and fireplace.

"He is an artist," Nutcher said. "It's better than going to a big box store. I'm looking forward to him making me a table for the dining room. He's quite talented."

Metcalf said he doesn't just stamp out the same design over and over. In fact each piece he crafts is unique, one of a kind.

"People like the uniqueness," Met-calf said. "They don't want cookie-cutter things. There is no ornateness to it. It's a blend of different styles from utilitarian to basic."

Dining or buffet tables seem to be Metcalf 's specialty but Adirondack chairs, pergolas or patio covers are becoming popular commissions, along with fireplace surrounds and side cabinets. .

Marianne Levy of Merced said Metcalf did a fireplace mantle for her with "beautiful old barnwood." She was going for that rustic look and said he nailed it, so to speak.

Metcalf can be reached at [email protected].

— Doane Yawger of Merced is a re-tired newspaper reporter and editor. ■

Metcalf can be reached at [email protected]


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Don’t let mosquitoes keep you from enjoying your garden and outdoor parties. Look for envi-

ronmentally sound ways to manage these pests in your garden and landscape.

Start by eliminating standing water in the yard. Buckets, old tires and clogged gutters and downspouts that hold water make the perfect breeding ground for mosquitoes.

Drain water that collects in these as well as kids’ toys, tarps and pool covers. Store these items in the garage or turn them over to keep them from becom-ing a mosquito breeding ground. Even small containers hold enough water for hundreds to thousands of mosquitoes to breed.

Change the water in birdbaths at least once a week. Consider install-ing a small pump to keep water moving to prevent mosquito breed-ing. Or use an organic mosquito control like Mosquito Dunks and Bits(SummitResponsibleSolutions.com) in rain barrels and water features. The Mosquito Bits quickly knock down the mosquito larval population, while the Mosquito Dunks provide 30 days of control. They are both certified organic and safe for pets, fish, wildlife and children.

Wear light colored, loose fitting cloth-

ing. These pests are less attracted to the lighter colors and can’t read-ily reach your skin through loose clothing. And be sure to cover as much of your skin as possible with long sleeves and pants.

Add a few birdhouses to the landscape to bring in the birds. You’ll enjoy their beauty and benefit from their diet of insects, including many garden pests and mosquitoes.

Keep the garden weeded. Mosquitoes rest in shrubs, trees and weeds during the day. Re-moving weeds and managing ne-glected garden spaces will make your landscape less inviting to these pests.

Consider using a personal repellent to protect you against disease-carrying mosquitoes. For those looking to avoid DEET, the Center for Disease Control and Prevention has also ap-proved products with the active ingredient picaridin (found in Skin so Soft products), IR3535, and the synthetic oil of lemon and eucalyptus. Avoid products that contain both sunscreen and insect repellents as you need to apply the sunscreen more often than the repellent.

Add a bit more protection while sitting or eating outdoors. Use a fan to create a gentle breeze

that keeps the weak flying mosquitoes away from you and your guests. Some garden-ers even take a small fan into the garden, while weeding.

Then add a bit of ambience to your next party by lighting a few citronella candles for your evening events. Citro-nella oil and the scented can-dles do have some mosquito repelling properties. Scatter lots of candles throughout your entertainment space. Position the candles within a few feet of your guests. This can provide some short term relief from these pests for you and your guests.

— Gardening expert, TV/radio host, author and colum-nist Melinda Myers has more than 30 years of horticulture experience and has written over 20 gardening books. She hosts The Great Courses “How to Grow Anything: Food Gardening for Every-one” DVD set and the nation-ally syndicated Melinda’s Garden Moment segments. Myers is also a columnist and contributing editor for Birds & Blooms magazine. Myers’ web site, www.melindamyers.com, offers gardening videos and tips. ■


placecalledhome

By MELINDA MYERS


Thank you for voting us your favoriteplace to shop for your home!

Custom Built furniture

Wine Barrel Furniture

Decorative Painting

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116 N. Center St., TurlockCA 95380

209-262-0688rusticfurnitureturlock.com

Mon-Fri 8am-5pmSat-Sun by appt only

Mention this ad in the 209 and we’ll extend contractor’s pricing.

✔This is the peak season for do-it-yourself projects, and maybe you already

have your tape measure in hand, ready to tackle a bathroom re-model, open up the floor plan or finally reimagine that unfinished basement. There are plenty of considerations to take into ac-count with any project, including space, budget and your desired results. But you also need to think about the people who will be enjoying this space with you, especially if any of them suffer from allergies or asthma.

Whether you undertake the project yourself or you hire a professional, each project has the potential to make life easier for the allergy and asthma sufferers living in your home. To help you create the best environment for them, the Asthma and Allergy Foundation of America (AAFA) offers these helpful tips from its asthma and allergy friendly Certification Program:

➤ Shut the door on bad cabi-nets. If you're looking to add or replace your cabinets, you may be considering common options like pressed wood, particleboard or composite boards. These materials, however, often release high levels of volatile organic compounds such as formalde-hyde. To make your new cabinets more suitable for the asthma and allergy suffers in your home, talk to manufacturers about low-VOC options instead.

➤ Keep the moisture out. Mold and mildew is a common trigger and can make breathing difficult for asthma and allergy sufferers. These hazards grow from excess moisture in your home, which comes in through the doors or windows. New win-dows offer energy-saving ben-efits, and updating the weather stripping on your windowsills and doors can reduce the pres-ence of moisture — thus reduc-ing mold and mildew concerns.

100209MAGAZINE AUGUST/SEPTEMER 2015

placecalledhome

➤ Get serious about your air. No one ap-preciates indoor air quality more than allergy and asthma sufferers. An updated heating, ventilation and air conditioning (HVAC) system can improve each breath everyone takes. If you plan to update your home's HVAC system, opt for one with a replaceable or washable filter-making it easier to control the indoor air quality. This is also a great time to make sure air ducts in your home are unobstructed and large enough to circulate air effectively.

➤ Find fabulous floors. If you have considered replacing your flooring this year, hardwood floors are very stylish right now. Additionally, wood floors are also more asthma and allergy friendly than wall-to-wall carpet. Cover your new hardwood floors with small, washable area rugs for a more breathable environment everyone can enjoy. And for those rooms where carpeting still exists, remember to vacuum the space weekly and clean up any spills immediately.

➤ Waterproof your home. Leaky pipes, water in the basement or even on the walls — moisture like this can be a source of mildew, as well as indicate a general waste of money and potential cause of greater damage. These issues should be addressed immediately before water damages your home or mold and mildew become a serious problem.

The right home project not only ben-efits the home itself but all of the people who live in it, including anyone with asthma and allergies. Before you start your project, consider what you can do to improve your home for them as well. Do-ing so will have everyone breathing more easily and loving your home even more. For more helpful tips and to learn more about specific household products that are Certified asthma and allergy friendly, visit www.aafa.org/certified/blog. ■

The right home project not only benefits the home itself but all of the

people who live in it, including anyone with asthma and allergies.

101209MAGAZINE AUGUST/SEPTEMER 2015


Create spaces thatwork for your life.

Zanini’s• CUSTOM CABINETS & COUNTER TOPS • KITCHEN • BATH

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209.571.3278zaninis.comOpen Monday - Friday 9:30am - 4:30pmSaturday 9:30am-2pm

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The Host

209magazine.com

Jim Jasper and Jason Jasper are the newest owners of Stewart & Jasper Orchards, a farm that began in 1948 when Lee Jasper and Romaine Stewart planted their first almond orchard.

Stewart & Jasper Orchards are known for their almonds, but with four retail locations to stock

in Newman, Modesto, Patterson and Monterey, the local farmers do not limit their publicly available inventory to just nuts.

Customers who visit these locations can browse from a selection of dried fruits, gourmet sauces, salad dressings, popcorn and more—with over 50 per-cent of the store’s inventory produced by Stewart & Jasper Orchards.

“Retail stores are a good venue to try things out and see how the public likes different types of almonds and flavors,” said owner and president Jim Jasper.

According to food technician Harley Brinkman, Stewart & Jasper Orchards has greatly expanded upon its glazed and seasoned almond offerings, with new glazed flavors including caramel apple, snickerdoodle, birthday cake, peaches and cream and root beer float.

Seasoned flavors have also increased, with new offerings like blue cheese cracked pepper, angry spice, dill ranch and jalapeno cheddar.

“We like to create new flavors and see how customers respond,” said Brink-man. “Everyone has wanted a spicy almond, so we developed the jalapeno cheddar flavored almond.

By ALYSSON AREDAS


marketplace

“We like to create new flavors and see how customers respond.”

“It’s something different than what customers are used to. It’s a big hit right now,” added Brinkman.

Brinkman also noted that the com-pany has encountered success in other retail offerings, one of which is the almond butter that is available in vanilla, honey and natural flavors.

“People love our vanilla almond butter because it is so unique in texture,” said Brinkman. “It is smooth and creamy and the taste of vanilla is really good.”

Additionally, customers are invited to taste over 20 wines at the Modesto loca-tion and over 16 wines at the Patterson location.

According to Jason Jasper, who works with his father on the retail aspect of Stewart & Jasper Orchards, the business has approximately 300 different Califor-nia wines to offer consumers.

“We are California farmers and we fig-ured we should support California wine

producers as well,” said Jason Jasper. The work does not stop there for Jason

Jasper, however, since he has aspirations to further enhance the business’ variety of products and flavor profiles, with plans to unveil new products prior to the holidays. He also aims to delve more into wholesale opportunities.

“We are always trying to get better and create new products, so we are busy fine tuning what we have,” he said.

Jason Jasper also revealed that Stewart & Jasper Orchards began selling some of their products on Amazon.com in November in addition to their online store as an effort to increase product ac-cessibility for more consumers.

“We want to continue with the expo-sure of what we are doing,” said Jason Jasper. “We want to get out there to make our products available to more people.”

For more information, visit stew-artandjasper.com. ■

—Harley Brinkman Stewart & Jasper food technician


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Jon Sciabica is the fourth generation to follow in his family’s olive oil footsteps.


marketplace

By ALYSSON AREDAS

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Sciabica’s California Olive Oil has nearly 80 years of suc-

cess to back the claim that the company’s olive oil is unmatched both in quality and flavor.

The history of the olive oil company spans back to 1936 when Nicola Sciabica decided to begin cold press-ing olive oil in Modesto by taking full advantage of the knowledge he had accumu-lated over years of produc-ing olive oil in his birthplace of Marsala, Sicily.

Four generations later, Sciabica’s great grandson Jonathan Sciabica reflects on how the success of his family’s olive oil company has allowed Sciabica’s Cali-fornia Olive Oil to flourish from a small family opera-tion that sold primarily at local markets to a company that serves olive oil fanatics across the nation.

“I am always trying to fig-ure out what is the magic that makes our customers love our olive oil that much,” said Sciabica, “but it really comes down to how passionate we are for the product.

“Our olive oil is different than what you’ll find on the shelves,” added Sciabica.

Sciabica reported that his company uses a modern centrifuge to produce its olive oil by spinning, which is a change from its previ-ously utilized technique of using presses to squeeze the oil out of the olive.

“The modern centrifuge is much cleaner and pro-duces a higher quality olive oil than what we’ve started with,” said Sciabica.

According to Scia-bica, all of his family’s olive oils are 100 per-cent extra virgin made from 100 percent California-grown ol-ives. Each bottle of ol-ive oil is unrefined and contains no imported olive oil, chemicals, artificial colorings or preservatives.

Sciabica’s Califor-nia Olive Oil offers varietal olive oils with distinct flavor profiles, such as the Sevillano Variety Fall Harvest, and flavored olive oils, such as basil extra vir-gin olive oil and lemon extra virgin olive oil.

“A lot of people think that flavoring olive oils is placing stuff in a bottle, but we put the fruits and herbs with the olives in the mill and gently cold press them,” said Sciabica. “Our flavored olive oil is a night and day difference from olive oil made from an infusion process.”

Sciabica’s Cali-fornia Olive Oil is located at 2150 Yosemite Boulevard in Modesto. The gift shop is open 8 a.m. to 5 p.m. on Monday through Friday and the company can be found at the Modesto Downtown Farmers Market from 7 a.m. to 1 p.m. on Saturday. For more informa-tion, visit sunshin-einabottle.com or call 1-800-551-9612. ■



The Voice

209magazine.com

425 N. Soderquist Road - Turlock, CA 95380209-632-9111 • www.turlockmemorialpark.com

Lic# FD1843 CML# COA114

OUR FUNERAL HOME IS Celebrating 10 Years of Service

TO OUR COMMUNITY!

The Voice

209magazine.com

James and Zabrina Roque

operate Reclaim, an enterprise that breathes new life into

vintage suitcases and other boxes.


marketplace

Escalon couple

By DOANE YAWGER

PHO

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/ 209 Magazine

Grandma's long-forgotten suitcase and Uncle Harry's beat-up toolbox may be

enjoying a resurgence thanks to the creativity of an Escalon couple.

James and Zabrina Roque operate Reclaim, an enterprise that breathes new life into vintage Samsonite suit-cases, makeup cases or Craftsman toolboxes. For more than a year they have been turning these antiquities into state-of-the-art musical speak-ers and display pieces while often keeping them looking like 1930s museum pieces.

"A lot of people like the torn, rusty and crusty look," Roque said. "It produces lots of smiles and com-ments. I hear all the time 'I used to have one of these.' The older and rustier the better."

Roque, his wife and three of their sons sell their rejuvenated wares at vintage and antique open air markets, mostly confined to the 209 area code. They also sell yard decor, galvanized buckets and shabby chic furniture items. He especially like to build speaker cases from sentimental items people have inherited from their deceased relatives.

Roque's suitcases receive modern electronics, including Blue Tooth, battery-powered, USB-charging capability and stand-alone ampli-fier systems. He said he and his wife love music and putting that together with a desire to reclaim unwanted things was a natural combination.

"Reclaim stands for taking something that is used and reclaiming it as yours," Roque said. "This is upcycling, reusing, repurposing and reclaiming. We have gotten so much positive reaction from it."

Roque's repurposed items range from 1920s tweed suitcases to "hard" cases from Samsonite dating back to the 1950s and 1960s. The items are resurrected from attics, barns, estate sales, thrift stores and flea markets.

"This is a project we do as a family," Zabrina Roque said. "They (sons) get a percentage of the sales and it teaches them communication skills and negotiating with people."

Many of the suitcase-speakers have modern-newer technology with new amps and wiring. Or they can utilize vintage systems like Pioneer or Sansui, Roque said. They try to keep the cases looking as original as possible, even though they may incorporate a plug-in port where the original lock was located.

Roque said they have sold 15 cases in two hours' time at the outdoor markets. He said his stock turns over very quickly. Prices per item range from $140 to $300 each.



"It's a hobby that we love," Roque said. "It makes us a small income. To produce something that wasn't there before is a big accomplishment for me."

Roque is a professional salesman for Clark Pest Control and grew up in the Turlock area.

Ozzie Castro of Waterford has a 1941 Chevrolet four-door sedan he displays at old car shows. In about four days' time Roque supplied Castro with a matched set of era-correct luggage, which not sur-prisingly plays era-correct music at these car shows.

"I wanted something vintage with modern capability," Castro said. "It turned out great. I saw his suitcases and was enthralled. His workmanship is excellent; I met him at an antique fair and was in-stantly sold. I have a couple more projects to take to him soon."

Castro also has a guitar case turned into a speaker which he uses quite a bit in his "man cave."

Zabrina Roque said she helps clean the suitcases. She sets up and designs their booth spaces at the outdoor markets. Her husband jokes she is his quality assurance specialist who puts the new creations to the test.

"I think it's amazing he can do this. I like how they are all different," Zabrina Roque said.

It takes between 10 and 20 hours to finish each project.

Roque also has reconditioned old tartan-colored Coleman picnic coolers and Thermos chests. He also has reworked old table top radios from Zenith, Magnavox and RCA, along with repurposing old radio shells with modern speakers. Some of these get painted with sports or social media themes.

This pursuit started from his love of making things work. He used to watch his grandfather repair gas lawn mowers and grew up with his uncles in construction.

Roque's family sells at the Vintage at the Yard open air market at the Fruit Yard near Modesto, and the Mod Shop in downtown Modesto the first Saturday after Thanksgiving.

Roque said he doesn't have much com-petition for what he does. He knows of a couple people in Chicago, one in San Fran-cisco and another in the United Kingdom who repurpose vintage luggage. Roque has a presence on Instagram and Facebook. His e-mail address is [email protected].

"A lot of people have never seen this done before," Roque said. "They make great conversation pieces."

— Doane Yawger of Merced is a retired newspaper reporter and editor. ■

"This is upcycling, reusing, repurposing and reclaiming."

— James Roque


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