209 Magazine - Issue 5

DECEMBER/JANUARY 2015 – ISSUE 5

An MNC Publication

DEC

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PAGE 42

CUTTING UP THE ICEAlthough the 209 is known for its temperate climate, there are those who have a deep appreciation for ice. Derek Eisler of Oak Park Ice Arena is one of many working to grow ice sports in the 209.

PAGE 46

SKIING UNLIMITEDHaving a disability can often limit the types of recreational activities open to those who need adaptive equipment. Not true with the Society for Disabilities Winter Skiing Unlimited program, which has been helping skiers of all abilities hit the slopes for over a decade.

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FUN IN THE SNOWLooking for a place to hold a family snowball fight? California State Parks has just the thing with its SNO-PARKS program.

PAGE 52

8 Publisher’s letter

IN THE KNOW

10 Delta Reflections Boat Parade

12 Christmas Tree Lanes

14 Nutcracker: A holiday tradition

18 Bracebridge Dinner

20 Journey to Bethlehem

22 Ring in 2015

24 Fashion on the slopes

FLAVORS

28 Gus’s Steakhouse

30 Giant Burger

32 Latif’s: Serving up heavenly pies

36 Holiday recipes

LOOK BACK

40 Tea at the Mansion

NAVIGATOR

54 Hut-to-hut trekking in Tahoe

60 First Day Hikes

BOOK REVIEW

62 Paula Treick DeBoard

CHARITY CORNER

64 Toys for Tots

FULL OF LIFE

66 Teresa Hammond: My fitness journey

70 Learn how to save lives

A PLACE CALLED HOME

74 Winter gardening

76 Burning cleaner

MARKETPLACE

80 Gifts for furry friends


DEPARTMENTS

DECEMBER/JANUARY 2015 – ISSUE 5

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Vol. 1 No. 5 ■ December/ January 2015

Welcome back and thank you for checking out another magnificent edition of 209 Magazine. As we shift from fall to winter, we welcome celebrations of all variations. The winter holidays are notably special as they offer our region

the opportunity to travel and experience seasonal offerings provided by our surrounding communities. This issue of the 209 Magazine encompasses local ski resorts, as well as holiday traditions that come out of the Central Valley.

As valley residents, we often don’t understand the luxuries we have when it comes to winter activities. The 209 has mul-tiple ski resorts and lodges such as Dodge Ridge, Bear Valley, and Kirkwood, which provide us the comfort of driving to the snow for an adventure and coming back home all in the same day.

When it comes to celebrating the season, the 209 has multiple traditions for the whole family. Members of the Marina West Yacht Club will bring their lighted boats down the Delta for the community to enjoy in the 35th annual boat parade. From the lights of Christmas Tree Lanes to local “Nutcracker” performances, a reenactment of the biblical journey Mary and Joseph took to Bethlehem and parties to ring in the new year, finding holiday joy is easy in the 209.

Heading into 2015, the 209 Magazine staff hopes to inspire readers to fulfill their New Year’s resolutions. In this issue, 209 Magazine reporter Teresa Hammond shares her personal fitness story which includes using a nutritional coach, different fitness apps and finding a passion for yoga. If helping others is your goal, read more about the benefits of learning CPR and first aid.

MNC of California strives to positively impact, enlighten and enrich the community with several publications in the heart of the 209. We have a firm commitment to relevant, community-driven content. We want to feature the things that truly make our region a wonderful place to live, raise a family and to visit.

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

Hank Vander VeenPublisher, 209 [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 2014. 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 MANAGERJennifer Marek

Drew Savage

EDITORKristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERSElizabeth Arakelian

Alysson AredasJeff Benziger

Jason CampbellDennis D. Cruz

Teresa HammondMelissa HutsellMarg Jackson

Jasmin JimenezMatt JohansonCandy Padilla

Vince RembulatSabra Stafford

Virginia StillJon Michael TerryJon Patrick Terry

ART DIRECTORHarold L. George

GRAPHIC DESIGNERSMackenzie Vermouth

Jaime Ramirez

ADVERTISING DIRECTORSChuck Higgs

Taylor Phillips

SALES & MARKETINGBeth Flanagan

Maureen JernerTara Levy

Krista MesserVicky Norman-Eddy

Corey RogersMelody WannDoreen Wynn

SPECIAL CONSULTANTLarry Dovichi


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Bundle up and bring along your best Christmas spirit for this rain or shine free and festive holiday activity. The Delta Reflections Parade

will host a pageant of boats that cruise through the Delta in a spectacular display of lighted yachts and gleaming reflections off of the waterways.

The parade, now celebrating its 35th annual event, is presented as a gift to the community from the Marina West Yacht Club and all of its registered boats, says Chairman Lynn Hahn. The Yacht Club donates all pro-ceeds to local charities, such as the Salvation Army, the American Cancer Society and the Women’s Center of San Joaquin. Each year the event brings together com-munity members from all over the Central Valley for an impressive show of elegantly lighted yachts.

The boats begin their stroll upstream at Light 32 at 5 p.m. and coast through the San Joaquin Delta Deep Water Channel to Weber Point and travel downtown to the Stockton Marina– which makes a great place to watch – at approximately 6 p.m. After, the boats make a loop in McLeod Lake near the University Plaza Waterfront Hotel, and travel back to Light 39 where it ends. Depending on the weather, the parade lasts more than an hour, with nearly 1,000 spectators expected to watch at all ends of the Delta, in their cars or at the marina. An average of 40 boats com-plete the spectacle, with the highest number reaching 62 entries in 2000.

Along with offering holiday cheer, the parade is

also a contest. A panel judges each registered boat, said Hahn.

“An award ceremony is held on Sunday at Marina West Yacht Club, where 1st and 2nd place awards are presented to boats in the 36 foot and under class and 37 foot and above,” added Hahn.

The amount of energy that goes into creating the lighted boat parade is also extraordinary. Hahn said that the teams on each boat are dedicated and make personal sacrifices to bring their decorations together for the parade.

“All the boats that enter spend a great deal of time, money and fuel, to create this very magical evening for all the spectators.”

The time involved varies on the size of each vessel and the amount of decoration onboard, however, it generally takes a crew of four to six about eight hours to decorate.

“My favorite part of the parade is seeing all the throngs of people on the banks saying ‘Merry Christ-mas’ as we pass them, especially the children, it gives me a warm and fuzzy feeling,” Hahn said. “What a wonderful start to the Christmas season. All the decorated boats become very magical.” ■

Delta ReflectionsDelta ReflectionsBoat Parade:

A Central Valley tradition

By MELISSA HUTSELL


intheknow

“What a wonderful

start to the Christmas

season. All the

decorated boats

become very magical.”

– Chairman Lynn Hahn

GETTING THERE: Delta Reflections Boat Parade. Begins at Light 32 on the Delta, goes through the San Joaquin Delta Deep Water Channel to Weber Point and downtown to the Stockton Marina. The boats make a loop in McLeod Lake near the University Plaza Waterfront Hotel, and end at Light 39.

IF YOU GODATE: December 6

HOURS: 5 p.m. to 6 p.m.

FOR MORE INFORMATION: Visit www.deltaboating.com



intheknow

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Warden's is proud to support the spirit of giving, during the holiday season and the whole year round. We recognize that when it comes to the joy of the season, it's always better to give than receive.

giving

By day, Henry Avenue and Vaughn Street in Ceres look like any typical middle-class Valley neighbor-hood. By night during December, however, the

streets are a veritable cornucopia of dazzling Christmas lights, sights and sounds.

The Ceres Tree Lane tradition, which started Dec. 10, 1961 and hasn’t skipped a beat for 53 years now, draws in cars and pedestrians from neighboring counties.

This year the conjoined streets will debut during the Dec. 6 Ceres Christmas Festival in nearby Smyrna Park. The show runs starts when it gets dark nightly until after Christmas.

Those who purchase homes on the thoroughfare are expected to be a part of the decorating and of the tempera-ment to deal with lots of traffic for the month.

Jim Bower has participated in 40 of the 53 years of Christmas Tree Lane. His yard is best known for a familiar plywood train which he built and modeled after a grocery display he once spied as manager of the New Deal store in Modesto.

“It’s part of our giving back to the community, the elderly and the kids,” said Bower. “It’s our way of saying ‘Merry Christmas.’ There’s lots of good people who live on Christ-mas Tree Lane.”

Each year Bower and his wife Sheila have lost items taken from the yard but it hasn’t deterred their seasonal effort.

“We always have theft. Every year they get me for some-thing. It’s sad but you can’t let one bad apple ruin the whole show.”

Christmas Tree Lane is best accessed by taking either Hatch Road or Whitmore Avenue onto Moffet Road. A temporary green road sign will announce the starting point. ■

Turlock’s Christmas Tree Lane has been an established source of reliable holiday glow for several years. Residents often inherit lights from previous owners

and many families look forward to driving or walking by their favorite home each year. From snowmen families to angels and peppermint lollipops, Christmas Tree Lane does not disappoint the young at heart.

Christmas Tree Lane is located on Michael Way and Wellerman Way in Turlock. From Highway 99, take the Monte Vista Avenue exit and travel east for about 3 miles. Turn right onto Berkeley Avenue and then right again in about half a mile onto Michael Way.

Not too far from Christmas Tree Lane, Oxford Court has created a holiday stir for more than 20 years with its annual Christmas train. Suspended on an elevated train track structure that circles the court, the machine operated train travels by each of the houses that glow with lights and Christmas signs. Originally handmade by two neighbors who have since moved, the Oxford Court community has remained a consistent group over the years with the new comers happily joining in on the fun.

The Oxford Court crew has since expanded their efforts by using the traffic through the court to encourage dona-tions to Turlock Together, a conglomerate of churches and businesses that collects donations for local families in need during the holidays. Oxford Court has signature Turlock Together blue barrel s at the end of the court where visitors can drop off donations. There is also an Angel Tree, a small lighted Christmas tree with ornaments that list children’s age and genders. Visitors can select an ornament and pur-chase a gift for that child in need which they can bring back to the blue barrels on Oxford Court.

The Christmas Train at Oxford Street runs from 6 to 9 p.m. 7 days a week through Dec. 25.

Oxford Court is located off W. Tuolumne Road in Turlock. ■

LIGHTS & SIGHTS OF CERES’ CHRISTMAS TREE LANE DAZZLES FIVE DECADES OF VISITORS

TURLOCK TRAINS AND CHRISTMAS TREE LANE


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The Nutcracker is a Christmas tradition that has stood the test of time and has been enjoyed by

families all over the globe. The classic Christmas story is a fairy tale ballet held in two acts.

Pyotr Ilyich Tchaikovsky is the origi-nal composer of the Nutcracker and is widely considered the most popular Russian composer with work that includes Swan Lake and The Sleeping Beauty that were created for the ballet. The Nutcracker premiered in Russia in 1892 at the Imperial Theatre and was a double feature along with an opera that Tchaikovsky premiered.

“At that time, ballet in Russia was really the number one art form because of the royalty which really embraced classical ballet as something that was a passion for them so it became sort of their baby, if you will,” said Central West Ballet Artis-tic Director René Daveluy.

Since the Nutcracker was not a suc-cess at first, Tchaikovsky made a Nut-cracker Suite, which was a short collec-tion of musical pieces from the original score. As a composer, conductor and musician, Tchaikovsky performed the

suite as a concert and toured all over the world, which eventually brought him to America.

“Americans heard this wonderful piece of music and fell in love with it,” said Daveluy. “And it didn’t take long before the production of the Nutcrack-er was a full length ballet, the full score and the full show took roots again in the subconscious of the population and the mass at large.”

After the popularity grew in the United States it spread all over the world and the Nutcracker became an important ballet, a work of art and a success story.

“America’s love with the Nutcracker is like no other on this earth,” said Daveluy. “I mean this country really, really took to Tchaikovsky’s score; it took the story and it is something that everybody at Christmas time and through the holidays cherish with their families.”

The storyline follows young Clara at her family’s grand Christmas Eve party where Clara and other children are amazed at fantastic inventions, a life size doll and bear which seemingly come to life. Clara later dreams of a

The Nutcracker is always a working evolution as far as giving the audience and community something new every year.

• •

—René Daveluy


intheknow

The NutcrackerBY VIRGINIA STILL

returns for Christmas

••—René Daveluy

America’s love with the Nutcracker is like no other on this earth.

courageous Nutcracker Prince and his toy soldiers as they victoriously battle the villain-ous Mouse King and his army of mice. With the battle won, Clara’s Nutcracker becomes a handsome prince and leads her away on a magical journey. Travel with them as they pass through the beautiful land of snow and on to the Kingdom of Sweets, where they are greeted by the Sugar Plum Fairy and delighted by dances performed in their honor, including The Waltz of the Flow-ers and the Dance of the Sugar Plum Fairy and her Cavalier.

The original title of the ballet was the “Nutcracker and the Mouse King,” which was based on Alexandre Dumas Père’s ad-aptation of the story by German author E.T.A. Hoffmann that was set to music by Tchaikovsky.

“It is things like that, that are just imagined that create a wonderful ballet show and the music through this carries this whole story line beautifully,” added Daveluy. “It is mysterious, magical, and meaning-ful and one never ceases to wait for that time of year when you hear that music again.”

Locally, there are Nutcracker holiday performances upcoming in Modesto, Stockton, and Turlock.

Central West Ballet in Modesto is a young company that started as a youth ballet in 1987, and has been performing the Nutcracker since the beginning. Daveluy and Leslie Larson, ballet mistress, make sure that the ballet retains its originality and classical status.

“The Nutcracker is always a working evolution as far as giv-


CONTINUED ON PAGE 16

It is mysterious, magical, and meaningful and one never ceases to wait for that time of year when you hear that music again.

ing the audience and community something new every year, building on the production, making it stron-ger, more impressive and adding elements to it because it is a holiday favorite and because it is really something that is really installed as a tradition in the Central Valley,” expressed Daveluy. “We want to make sure that it is going to keep being a production that lasts.”

Capitol Ballet Company cre-ates holiday magic once again in Stockton at San Joaquin Delta College’s Warren Atherton Audito-rium. Capitol Ballet Company is a non-profit organization funded in part by the Sacramento Metropoli-tan Arts Commission Cultural Arts Awards with support from the City and County of Sacramento.

This enchanting holiday classic features students from Stockton Ballet School.

Backstage Academy of Dance will be performing the Nutcracker this December at the Turlock Commu-nity Theatre.

“Our studio has done this produc-tion for over 25 years,” said Kristi Garcia, director of Backstage Acad-emy of Dance. “In the past this was set on our Ballet and Pointe students and performed as a full scale ballet.

“This year we have decided to venture out and change our Nut-cracker to involve the entire studio.”

The performance will include all the styles of dance that the studio has to offer which will allow Ballet and Pointe students to participate but also all of the Jazz, Tap, and Hip Hop students as well.

“Along with the new changes to the performance comes a new name — Twisted Nutcracker,” said Garcia. ■

—René Daveluy


intheknow

209Nutcracker

PerformancesCentral West BalletLocation: Gallo Center for the Arts, 1000 I St., Modesto Times: 2 p.m. on Dec. 13, 14, 20 and 21; and 7 p.m. on Dec. 12 and 19 $19-$40, available at tickets.galloarts.org

Capitol Ballet CompanyLocation: San Joaquin Delta College’s Warren Atherton Auditorium, 5151 Pacific Ave., Stockton Times: 2 p.m. on Dec. 20 Tickets: $12-$22, available at www.capi-tolballet.com or by calling San Joaquin Delta College Box Office (209) 954-5110

Backstage Academy of DanceLocation: Turlock Community Theatre, 1574 E. Canal Dr., Turlock Times: 6:30 p.m. on Dec. 19; and 2 p.m. and 6:30 p.m. on Dec. 20 Tickets: $12-$15, available at Backstage Academy of Dance, 957 E., Monte Vista Ave., Turlock; or by calling (209) 667-8511



intheknow

When Yosemite’s grand Ahwahnee Hotel opened in

1927, a special event was held to attract guests to the park in the winter. One evening in the grand dining room, actors brought to life a 17th century Yule celebration based on a book by Washing-ton Irving, accompanying a Christmas meal prepared by the park’s cooks.

Eighty-seven years later, the Bracebridge Dinners have become a Yosemite tradition featuring world-renowned actors, musicians and chefs.

“It’s a feast for the eyes, a feast for the ears and a feast for the palate,” said perform-er Bill Pickersgill.

Originally held as an annual single event, the Bracebridge Dinners now encompass 13 evenings in December. Each features an elegant and artistic pag-eant of carols, Renaissance rituals and entertainment of the Middle Ages featur-ing more than 60 singers, dancers, jugglers and even a court jester.

Guests enjoy a seven-

course dinner over three and a half hours, with musical performances accompanying each course.

This year the dinners will begin on Dec. 13 and conclude on Dec. 25. Tickets cost $389 for the dinner and show. There are also several packages that include lodg-ing. To enjoy the dinner and stay a night at Ahwahnee costs $634 (per person based on double-occupancy). Less expensive options are avail-able at Yosemite Lodge and Wawona Hotel. Full details are posted at yosemitepark.com.

Despite prices as steep as the park’s sheer granite cliffs, the dinners sell out every year and are called a “once-in-a-lifetime experience,” and Yosemite’s magnificent snow-covered scenery is a free bonus. ■

“It’s a feast for the eyes, a feast for the ears and a

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intheknow

Journey to Bethlehem

The Valley may be a half a world away from the site of the biblical journey on which Christmas is cen-

tered but the folks at Grace Community Christian Church in Ceres are planning to give the public their best shot at recreating the “Journey to Bethlehem.”

The event takes groups of 30 on a recre-ated historic pilgrimage of Joseph and Mary to Bethlehem to pay taxes since everyone had to return to one’s home-town for the census. The couple lived in Nazareth before the birth of the Christ child and had to travel some 80 miles. The couple would have had to endure hard conditions in their estimated 10 miles of travel per day on their way to the birth. Along the way travelers would often encounter thieves, suspicious characters, swindlers and others.

The journey will start at a look at a map and speaking with the mapmaker who will direct the journey. Along the way visi-tors will meet with other families who are journeying to their birthplace. Shepherds share a magnificent story about a baby that has been born in Bethlehem, and meet up with the three wise men who also are seeking this child. The journey will include encounters with Roman soldiers, both on horseback and in patrol teams, who order the “Jews” to comply with Roman law.

The mysterious appearance of an angel who announces the birth of Christ, and a

visit to the Bethlehem marketplace will quicken the spirit and fill the senses. The culmination of the trip finds visitors in the inn where there is no room for the family to sleep, and finally the stable where the Christ child, Mary and Joseph, are resting in solitude.

Organizers of what has become known as “Jour-ney” say some people make an event out of the wait to get in, including tailgate parties in the parking lot with pop-up tents and barbecue pits.

Since weather is the unknown factor, the church has a policy of offering to people in lines or tents the option of going through with the tour if light rains sprinkle on Ceres. But normally if it looks like rain or high winds for the evening the event is cancelled.

Visitors are advised that the one-mile of uneven walking surface of the field make wheelchair naviga-tion difficult. The tour lasts about 45 minutes. Warm clothing is recommended.

Because pulling off Journey takes about 200 vol-unteers and Grace has about 120 members, a host of volunteers come from other Ceres area churches.

The grounds can accommodate 13 tour lead-ers with groups of no more than 30 persons. More guides mean the church can conduct more tours and cycle more people through and reduce waiting times.

Journey was started in 1996 by Pastor Wayne and Sue Unger.

For more information on Journey, visit graceceres.org or call 531-1902. ■

Some people make an event out of the wait to get in, including tailgate parties in the parking lot with pop-up tents and barbecue pits.

21 DECEMBER/JANUARY 2015

Church recreates biblical pilgrimageBy JEFF BENZIGER

IF YOU GOThe 18th annual traditional Christmas venue opens at the church, 3754 E. Service Road, on Dec. 4 and repeats nightly on Dec. 5, 6 and 11, 12 and 13. Gates open at 5 p.m. on Thursdays and Fridays, with tours starting at 7 p.m. The gate closes at 9 p.m. Saturday tours start at 6 p.m. and close at 9 p.m. There is no admission charge but donations are accepted. This is a family event and visitors are encouraged to bring their children.

By VIRGINIA STILL

“For those planning to stay close to home

in the Central Valley and attend a party to ring in the New

Year, here are a few of the largest New

Year’s Eve parties in the 209 including

Stockton, Manteca, and Modesto.”

DEC 31st2015201520152015201520152015201520152015

2015

2015


intheknow

At no other time of year do you see people in Japan, India, Scotland, Brazil and Canada

all celebrating the same thing. On New Year’s Eve the differences between coun-tries and cultures fall away as residents of the world herald in a new year. For those planning to stay close to home in the Central Valley and attend a party to ring in the New Year, here are a few of the largest New Year’s Eve parties in the 209 including Stockton, Manteca, and Modesto.STOCKTONNew Year’s Eve Carnival 2015 at the

University Plaza Waterfront Hotel, 110 W. Fremont St., Stockton.

Hosted by the creators of Freak Night, DJ Frank G in association with Gil and Marcy present a colorful, energetic, excit-ing New Year’s Eve party for the mature party crowd in the Central Valley. The creators promise to transport guests into an intriguing Brazilian-themed Car-nival party that will include a balloon drop, champagne toast at midnight, hors d’oeuvres, a photo booth and more. The DJ and live band combination will enter-tain guests from 9 p.m. until 1:30 a.m.

Early bird tickets for this event start at $35 per person. There are also hotel-dinner-party packages.

For more information visit www.universityplazawaterfronthotel.com, www.eventbrite.com/carnivalnye2015, www.facebook.com/djfrankg.ca, or www.facebook.com/gil&marcyevents.

MANTECARookies Pub and Grill, 1251 E. Yosem-

ite Ave., Manteca.Rookies offers a few different packages

for New Year’s Eve reveling that include dinner, bowling, party favors, and a champagne toast at midnight.

Package A for adults 21 and over includes dinner for two served from 7 p.m. to 9 p.m. with reserved seating in the dining area, entrance into Rookies, one hour of bowling for two with shoes, party favors, champagne toast, two drink tokens for well drinks, or one appetizer for $60 per person.

Package B for adults 21 and over includes reserved seating in the bar din-ing area with dinner for two, entrance to Rookies, party favors, champagne toast, two drink tickets or one appetizer for $50.

For $10 per person for the 21 and over, Package C includes entrance to Rookies, party favors, champagne toast, two drink tokens or one appetizer.

Family Package D, open to all ages, for $49 includes a bowling lane between 6:30 p.m. and 9:30 p.m., a large one topping pizza, pitcher of soda, and two hours of bowling for up to six people per lane.

Package E for $24 per person includes Cosmic Bowling from 10 p.m. to 1 a.m., party favors, sparkling cider toast at midnight, two drink tokens or appetizer, projection screen with New Year’s count-down and today’s top hits.

For the 18 and older crowd, Monte

Carlo Package F at $30 per person includes Cosmic Bowling from 10 p.m. to 1 a.m., party favors, sparkling cider toast, two drink tokens or one appetizer and the projection screen with the New Year’s countdown and the top hits.

For more information call 209-824-2889 or visit www.rookieslive.com.MODESTONew Year’s Eve Experience, Modesto Cen-

tre Plaza, 1000 L St., Modesto.Get ready to kick up your heels at the fifth

annual New Year’s Eve Experience at the Modesto Centre Plaza. Doors open at 7 p.m. with the World of Laughs comedy show be-ginning at 8 p.m. Tickets for Modesto’s larg-est New Year’s Eve bash start at $40 general admission or $60 VIP in advance.

For the past five years Louis Bland Enter-tainment has been hosting this New Year’s Eve event at the Modesto Centre Plaza. The night features three live DJs, including DJ Tease and DJ Monstermack of 97.7/98.3 KWIN, an exclusive VIP area, stand-up comedians, the Valley Rhythm Section live band, Mega 100 Jammin’ Old School party and Singles Mingle special room, festive masquerade masks, party favors, and many more surprises.

For more information on rooms and din-ner VIP party packages at the Double Tree Hotel, call 209-526-6000; 209-577-6444 or 209-312-9038.

Tickets are on sale at Modesto Convention and Visitors Bureau 209-526-5588 or online at www.nye209.com. ■

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201520152015 23209MAGAZINE DECEMBER/JANUARY 2015

By KRISTINA HACKER


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Before hitting the slopes, skiers and snowboarders check the snow conditions on their favorite mountain and make sure their skis and boards are in top shape for the season. But, according to De-

nis Sondeno of Sunsports in Turlock, what you wear to the slopes often determines how much fun you have, or rather can withstand.

"Depending on how you outfit yourself, dictates what type of day you're going to have...plus you look good," said the long-time skier and winter sports retailer.

The biggest mistake new skiers and boarders make is wearing jeans on the slopes, said Sondeno. Staying warm and water proof is the goal in winter sports wear. In fact, the more water proof an item is, the higher the price.

A good pair of pants and a good pair of gloves will get a newbie through their first weekend on the mountain, said Sondeno, but regular skiers know that top quality gear is worth the investment.

Today's technology makes it possible for winter wear to be both water proof and breathable. Check the tags on any ski gear item and it will tell you how water proof it is — meaning the amount of pressure needed to allow a water molecule through. The higher the number, the more water proof the fabric.

The tag will also tell you how breathable the fabric is, or how many grams of water vapor can pass through a square meter of the fabric from the inside to the outside in a 24 hour period. The larger the number, the more breathable the fabric.

When looking for quality wear for winter sports activity in the 209 area, Sondeno recommends at least 5,000-10,000mm.

Along with being water proof and breathable, ski pants, under layers, gloves and jackets also need to be flexible. This is easily determined by trying on a pair of pants or jacket and moving around. A good item will feel good on, as well as keep the wearer warm, said Sondeno.

"Around here, you're going to want a lighter jacket so you can layer underneath or have no layers depending on the day," said Sondeno.

Many brand names in winter wear are synonymous with technology and quality, said Sondeno, and that's why veteran skiers and boarders will go for the Spyder or PWDR Room gear.

The weather determines what type of goggles a skier or snowboarder will be donning that day. The lenses needed to protect from the glare of reflective sun are different than those worn during a snowfall to help a skier see the slopes clearer.

Don't forget a well-fitting helmet and boots."If you fit (your boots) correctly, everything else follows," said Son-

deno about maintaining control of your skis or board.Gearing up for the slopes may seem daunting, but when it's all said

and done you'll be warm, dry and styling while flying down the moun-tain this season. ■



Helmet................................... Bern Watts, $99

Goggles .............................. Smith I/O, $175

Shirt .................................. Spyder Silver Dip Dry W.E.B. Zip-Neck Top, $75

Pants ................................ Spyder Troublemaker, 10,000-10,000mm, $165

Jacket ........................... Spyder Chambers, 20,000-20,000mm, $350

Boots ......................... Rossignol Alltrack 120, $700

Skis & Bindings ... Rossignol Experience 76, $600 (on special for $399)

Helmet ......................................Pret Lyric, $100Goggles ....................................Scott Aura, $95

Shirt ........................................... Helly Hansen Phantom Midlayer, $80

Pants .......................................... PWDR Room Juno, 5,000-5,000mm, $90

Jacket ........................................ Scott Vezzanna, 10,000-10,000mm, $260

Gloves .......................................Hestra Heli, $120

Boots .........................................Sendit Grip ‘N Rip, $179.95

Snowboard & Bindings.....Pulse 44, $239

*All items available at Sunsports in Turlock


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PEACE OF MIND

FOR YOU,

FOR YOUR FAMILY,

FOR LIFE.

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Life • Long term Care • Retirement • Fixed AnnuitiesTurlock Office 209-634-9031 • Los Banos Office 209-286-5667

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Gus’s Steakhouse

Gus’s Steakhouse Gus’s Steakhouse Gus’s Steakhouse

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Gus’s Steakhouse Gus’s Steakhouse Gus’s Steakhouse Gus’s Steakhouse



By JON PATRICK TERRY

The mark of a good steakhouse includes the qual-ity and cut of the meat, the grilling skill of the chefs, seasonings used and — most importantly

— satisfied customers.Gus’s Steakhouse in Sonora offers all of that and a

promise: “If you come here you’re not going to leave hungry,” said Gus Tasiopoulos, the restaurant’s owner and namesake.

The rib eye in particular is Tasiopoulos’ personal favorite. Featuring Farmer Brothers seasoning, home-made barbeque sauce and marinade.

Under Tasiopoulos’ ownership since 1997, the steak-house features dozens of entrées including steak, veal, chicken, salads, fish, and pasta. All entrées come with sourdough bread, choice of soup or salad and a selec-tion of different side dishes.

Located on Mono Way off Highway 108, Gus’s is the most recent restaurant to open at that location, going as far back as 1937 with El Nito.

Afterwards, a nightclub named Club 108 opened followed by the French restaurant Charlemagne. In 1979, the location became Sonora Joe’s, a restaurant

offers great food on the mountain

Gus’s Steakhouse


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GETTING THERE: Gus’s Steakhouse 1183 Mono Way, Sonora

CONTACT: 209.532.5190

HOURS: Tuesday-Saturday: 3 p.m. to 10 p.m.Sunday and Monday: Closed

FOR MORE INFORMATION: call 209.532.5190

IF YOU GO

that featured American-Italian cuisine similar to what visitors will experience at Gus’s. In 1997, Tasiopoulos stepped in and refurbished the restaurant to become Gus’s Steakhouse.

Tasiopoulos started off in the restaurant industry washing dishes, and now that he’s an owner, makes sure everything served at Gus’s is top quality.

Since its inception the steakhouse’s special offer has been its two dinners for $20.95 deal, which includes choice of entrée, soup or salad, and dessert. The offer runs every operating day from 3 p.m. to 7 p.m.

Gus’s Steakhouse also features a full bar, a hallmark of the steakhouse since its opening. The bar, as well as the rest of the restaurant, has seen massive interior renova-tions in the past five years.

While Gus’s Steakhouse is a prime destination for families, Tasiopoulos noted that most of his customers are tourists on their way to Dodge Ridge ski resort in the winter, or Pinecrest Lake in the summer.

The restaurant’s menu claims Gus’s Steakhouse is the “finest dining in Tuolumne County” — and Tasiopoulos endeavors to live up to that motto.

Gus’s Steakhouse is located at 1183 Mono Way, in Sonora. It’s open 3 p.m. to 10 p.m. Tuesday through Saturday, and closed Sunday and Monday. For more information, call 209.532.5190. ■


A traditional favorite is the Giant Burger, a 1/3

pound fresh ground beef patty, served with choice

of cheese and bacon.

flavors


CALAVERAS COUNTY’S BEST KEPT SECRET


The ancient redwood trees aren’t Calaveras County’s only claim to oversized fame. Since 1968,

the Highway 4 roadside diner Giant Burger has been providing tourists and locals alike with their special burgers, hotdogs, shakes, and sandwiches.

“A tradition to thousands & thou-sands,” reads the burger joint’s picture board that customers see when enter-ing, making visitors feel as if they’re already in on the secret that is obvi-ous in the numerous photos showing happy customers.

The size of the dining room is small, but a major upgrade when compared to the original outdoor patio that Gi-ant Burger originally featured.

While the restaurant’s owners Katie and Joe Rosa have been running things for the past eight years now, the cozy diner feel has been retained over the years.

The front dining area, featuring old-fashioned stools that look out toward the front window, have stayed mostly the same throughout Giant Burger’s years of business, giving the diner a vibe of an untold secret burger jackpot.

The restaurant has expanded over the years with a full dining room, a milkshake bar, and a front patio with picnic tables. The wooden bear statue that stands out front is a popular photo subject, and doubles as the town’s mas-cot as you travel toward Bear Valley.

The menu, which features every-thing from the classic Giant Burger to the a ciabatta chicken sandwich, runs at a fairly affordable price. Hotdogs and cheeseburgers run are $3-6, while specialty burgers and

sandwiches run $6-7.All the burgers are served with

mayonnaise, mustard, lettuce, tomato, onion, and choice of cheese, and all 1/3 pound Giant Burgers are made with Angus ground beef.

A traditional favorite is the Bear Burger, a $7 burger featuring chili, grilled onions and cheese.

“It takes a bear to eat it,” said burger chef Joel Skinner. He and coworker Jennifer Ellis take pride in their burg-ers, grilling each one to perfection.

Other popular burgers are the clas-sic Giant Burger, the Baby Burger, a smaller sized burger, and the Western Burger, which features bacon, cheese, onion rings, and BBQ sauce.

Along with traditional French fries, Giant Burger also offers sweet potato fries, onion rings, chili fries and cole-slaw to accompany their burgers.

An American burger just isn’t the same without a milkshake, and Giant Burger has a variety of flavors includ-ing seasonal favorite pumpkin pie to go along with pineapple, peach, banana, orange, coffee, watermelon and raspberry.

Throughout the years, Giant Burger has kept a strong sense of community, serving the citizens of Arnold on a regular basis, as well as the hundred of tourists on their way to Bear Valley and other Sierra destinations.

Giant Burger is located at 846 Hwy. 4. It’s hours of operation are 11 a.m. to 8 p.m. Monday through Thursday; 10 a.m. to 8 p.m. Friday and Saturday; and 10 a.m. to 8 p.m. Sunday.

For more information, visit giant-burger.net or call 209.795.1594. ■

GIANTBurgerBy JON PATRICK TERRY

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agazine

For many Valley residents, it is hard to imagine the holidays without a homemade pie from Latif ’s Restaurant. For over 70 years, the restau-

rant on Golden State Boulevard in Turlock has been producing mouthwatering pies that have inevitably become as much of a tradition as the holidays they accompany.

“We make the best pies around,” said owner Robert Stevens. “These pies have been a tradition for a lot of people, and we have had some families who have been buying our pies for over 30 years.”

Latif ’s makes a pie to suit the tastes of just about anybody, with flavors including peach, apricot, boysenberry, apple, pineapple, and berry—and that is only listing the restaurant’s fruit pie selection.

The restaurant also offers pumpkin, rhubarb, and mincemeat pies, as well as delectable cream pies, includ-ing coconut cream, chocolate, and lemon meringue.

“Our customers know and love our pies,” said Stevens. “They come from all over the county to order our pies.”

Behind the heavenly pies at Latif ’s is key pie maker Kathie Larson, who has been making pies with the restaurant for 41 years. The pie maker does not do it all on her own, however. Paula Loomis is the pri-mary pie maker on weekends, and Trini Garcia and former owner Jim Stevens also have their hands in the famous pies.

“Families don’t always have time to bake these pies themselves, and we like doing it. So it works out well,”

By ALYSSON AREDAS

“Our customers know and love our pies.”

—Robert Stevens

GETTING THERE: Lafit’s 111 N. Golden State Blvd., Turlock

CONTACT: (209) 634-5351

PRICES: Pies at Latif’s Restaurant range from $16.95 to $19.95

IF YOU GO

FESTIVE FEASTS NOT COMPLETE WITHOUT A PIE FROM


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“We can’t make the pies too far ahead of time because we want

them to be fresh.”

laughed Larson. To ensure getting a pie during the holidays, Stevens

advises customers to place their order at least seven days prior to their event.

“We can’t make the pies too far ahead of time because we want them to be fresh,” said Stevens. “However, once we know how many we need, we can start making the fillings and preparing the dough.”

Stevens noted that once Latif ’s successfully makes all of their reserved holiday pies, the restaurant will begin to make approximately one to two hundred additional pumpkin and fruit pies to accommodate last-minute buyers and first-time customers who are unaware of the high demand for Latif ’s pies.

“These pies typically are a quicker process, so we try to make as many as we can,” reported Stevens. “How-ever, once they are made they are first come, first serve.”

Pies at Latif ’s Restaurant range from $16.95 to $19.95. Customers are encouraged to call (209) 634-5351 to order their holiday pies or visit the restaurant’s location at 111 N. Golden State Blvd., Turlock. ■

“These pies have been a tradition for a lot of people, and we have had some families who have been buying our pies for over 30 years.”

Trini Garcia, Paula Loomis,

Jim Stevens and Paula Cu-

star in Latif’s kitchen during the Thanksgiv-

ing rush in 2013.



886-5112 • 25550 E. Hwy 4

Full Lunch & Dinner Menu

Celebrating 18 Years of Fun!

“Not so silent night”Holiday Celebration Dec 13

Music & drink specials9pm - midnite

Come party with Lagorio’s on

Eve!New Year’s

RIPON PIZZA PLUSdown on Main st. since 1984

110 west main st. , ripon, ca209-599-6161

Call ahead we will have it ready

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where to eat in the 209


Happy Holidays

234 East Main Street Turlock 209.668.4234 Bristro234.com43629_1

from Bistro 234, Chef Leroy and Jennifer

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Restaurant9666 Stephens Street

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Ann’sFish Chips

It’s Just Good Fish!

428 East Main StreetTurlock, CA

209.656.9494(209) 728-0700

www.alchemymarket.com

Comfort food with a twistLocal wines, 12 rotating beer taps and 150 bottles

191 Main St., Murphys

Delicious Fruit Pies,Apple Dumplings,

Turnovers & CookiesGourmet Dog Treats

10528 Hwy 120 • Oakdale 847-PIES (7437) • Fri-Sun 9am-5pm

39

Watch.209magazine.com

Prep time: 30 minutesChill time: 1 hour or overnightCook time: 8-10 minutes per batchYield: 6 dozen cookiesIngredients: 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled 3 eggs, room temperature 1/2 cup vegetable oil 1 t easpoon peppermint extract or vanilla 1/3 cup powdered sugar, sifted 1/4 cup crushed peppermint candies or cand y canes 1/3 cup granulated sugar, for rolling

Directions:Mix flour, cocoa powder, baking powder and salt in large bowl.Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended.Refrigerate, covered, until firm enough to shape, about 1 hour or overnight.Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.Bake in oven until lightly browned, 8-10 minutes. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.

By CHEF JONATHON SAWYER

Prep time: 5 minutesCook time: 15 minutesServings: 18Ingredients: 1 gallon fresh apple cider 1 stick cinnamon 2 star anise 4 cloves 3 allspice berries 1/2 cup sliced almonds, toasted 2 tablespoons honey 1 1/2 cups bourbon 3/4 cup applejack 1 cup honey liqueur 5 dashes apple bitters 2 tablespoons Tabasco Original Red Sauce, or more to tasteOrange twist, for garnishApple, sliced, for garnish

Directions:In stainless steel pot, combine cider with cinnamon, anise, cloves, allspice berries, almonds and honey. Simmer for 15 minutes. Remove from heat; add bourbon, applejack, liqueur, bitters and Tabasco Sauce.Store in refrigerator until ready to be enjoyed. Once ready, gently warm cider cocktail.Garnish with orange twist, sliced raw apple, almonds and dash of Tabasco Sauce.

Chocolate Peppermint Crinkles

Hot & Spicy Mulled Cider


flavors


Servings: 48 piecesPrep time: 15 minutesBake time: 15-20 minutesIngredients: 1 pound (or 3 cups) chopped turkey (dark and

white meat) 1 package (14 ounces) cornbread stuffing mix 1 jar (16 ounces) turkey gravy 1 can (6 ounces) cranberry sauce with whole

cranberries

Directions:Preheat oven to 350°F. Spray mini muffin pans (as many as needed to make 48 bites) with nonstick cooking spray. Chop freshly cooked or leftover turkey into 1/4-inch pieces.In large bowl, prepare stuffing mix as directed on package. Add turkey to stuffing mixture. Stir in 1 cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by tablespoons until correct consistency is achieved.Spoon stuffing mixture into muffin pan, filling each cavity full, then pressing mixture down to level top of each bite.Bake for 15-20 minutes or until tops are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be heated and served on side as dipping sauce.

Prep time: 35 minutes Chill time: Several hours or overnightCook time: 35-37 minutesYield: 6 mini piesIngredients:Crust: 3 cups all-purpose flour 1 teaspoon salt 1 cup vegetable shortening, cold 2 egg yolks 6-8 tablespoons ice water, divided 1 tablespoon fresh lemon juiceFilling: 3 eggs, slightly beaten 1 can (15 ounces) pumpkin 3/4 cup packed light brown sugar 1 1/2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup half and half

Directions:To make unbaked crusts, mix flour and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolks, 6 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and

tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into six 1-inch-thick disks. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.Roll out each dough disk on lightly floured surface, rolling from center to edge, to form 6-inch circle. Fold into quarters; ease and unfold into 4-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.Heat oven to 400°F. Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in half and half. Pour approximately 2/3 cup into each mini piecrust.Carefully place pies on rack in oven. Bake 15 minutes. Reduce oven to 350°F; continue baking 20-22 minutes or until knife inserted midway between center and edge of pie comes out clean. Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.Garnish with toasted pecans and whipped cream.

Holiday Minis

Mini Pumpkin Pies

38209MAGAZINE DECEMBER/JANUARY 201538209MAGAZINE DECEMBER/JANUARY 2015

flavors

Servings: 16 individual piesIngredients:Raisin apple filling: 1 1/2 cups chopped tart apples 1/2 cup brown sugar 2 tablespoons water 2 teaspoons fresh lemon juice 3/4 cup California raisins 2 tablespoons all-purpose flour 1 tablespoon granulated white sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Pinch ground cloves 1/2 teaspoon vanilla 1 1/2 tablespoons unsalted butter

Blue ribbon pastry: 2 cups all-purpose flour 1 teaspoon white granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/3 cup cold unsalted butter, cut into

chunks 1/3 cup vegetable shortening 4-5 tablespoons cold water Egg wash: 1 egg Pinch of salt

Directions:For filling, combine apples, brown sugar, water, lemon juice and raisins in 2-quart saucepan. Cover and cook over medium heat for 5 minutes until apples are just tender. Meanwhile, in small bowl, mix flour, sugar, salt and spices together well, and add liquid from cooking apples to make slurry. Then, add all to pan with apples and continue to cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in vanilla and butter. Set aside to cool.Meanwhile for pastry, measure flour, sugar, salt and cinnamon into large bowl and with pastry blender, fork or two knives, cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing after each addition until flour is moist and dough just holds together. Turn onto lightly floured surface; knead together and shape into flattened disk. Divide into 4 equal pieces; wrap separately in plastic wrap or wax paper and chill

for at least 30 minutes.Preheat oven to 375°F. On lightly floured surface, roll out pastry dough, one piece at a time, and cut each piece into 4 small rounds with 3 1/2- or 4-inch cookie cutter. Place 1 scant tablespoon filling just below center on each piece; moisten edges and fold over, sealing edges with fork. Arrange on baking sheet and prick tops of each handheld pie in several places with fork or cut one small slit with sharp knife. Beat 1 egg with pinch of salt for egg wash and brush onto pies. Bake at 375°F for 20-25 minutes until lightly browned. Cool and serve.Note: McIntosh apples recommended.

Servings: 6-8Ingredients: 2 pork tenderloins,

about 1 pound each 2 limes Kosher salt and

freshly ground black pepper

1 teaspoon vegetable oil

1 (12-ounce) bag fresh cranberries

2/3 cup light brown sugar, packed

1 jalapeno, seeded and finely chopped

Directions:Preheat oven to 400°F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil. Place tenderloins in nonstick roasting pan, fat side up. Roast, flipping them over

after 8 minutes. Add lime zest mixture to top, and continue roasting until digital meat thermometer reads between 145°F. (medium rare) and 160°F. (medium), about 35-40 minutes. Meanwhile, in medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside. Transfer pork to carving board and let stand for 3-5 minutes. Meanwhile, in roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in pan with wooden spoon. Carve pork and serve with sauce.

Blue Ribbon Raisin Apple Hand Held Pies

Spicy Cranberry Pork Tenderloin


Miely, a docent since 1998 who previously served on the Board of Trustees. “The event has gained such popularity over the years that we have re-turnees each year.”

The tea consists of a selection of sandwiches, desserts, and of course tea, all of which are served by the docents in fine cups and saucers donated from local individuals to recreate the authentic 19th century experience. The annual tea, which draws individuals from around the Central Val-ley to the Bay Area, generates several thousand dollars each year which is reintegrated into the mansion.

“People truly love the tradition of it and it’s real-ly one of those serious starts to the holiday season. It’s a small bit of the traditions of the 19th century, the gentility and graciousness of it,” said Miely. “It restores your faith that the community of Modesto has supported and still loves this tradition.”

A limited quantity of tickets are available for the 22nd Annual McHenry Mansion Foundation Christmas Tea for $25. There are two seatings, 11:30 a.m. and 2 p.m., on Dec. 9. at 906 15th St. in Modesto. To make reservations contact Janie at 209-522-1739. ■

Those looking for an escape from the commercial claws of corporate America during the holiday season need look no further than the McHenry

Mansion in Modesto. Each year the McHenry Man-sion Foundation offers individuals from near and far a respite from the holiday craze with their annual tea which harkens back to the Victorian period of tradition and gentility.

Sitting stately at the corner of 15th and I Streets in downtown Modesto, the McHenry Mansion was built in 1883 by Robert and Matilda McHenry. It was designed by Jeremiah Robinson, a Stockton contractor who constructed the Stanislaus County court house in 1872-1873, in the High Victorian Italianate architectural style that was popular at the time.

The mansion currently serves as a symbol of the town’s heritage to the locals and visitors that make their way through the manor each year.

While the tea was originally held in the mansion, the popularity of the event required the 100 people per seat-ing to gather in the basement of the mansion to accom-modate the demand. While the mansion draws crowds of its own right, people begin contacting the McHenry Mansion Foundation as early as February for tickets to the foundation’s annual event.

“It’s a wonderful problem to have,” laughed Janie

The mansion currently serves

as a symbol of the town’s heritage

to the locals and visitors that

make their way through the

manor each year.


lookback

HISTORY AND TEABy ELIZABETH ARAKELIAN

GETTING THERE: 906 15th St. in Modesto

COST: $25 a ticket

HOURS: 11:30 a.m. and 2 p.m., on Dec. 9

FOR MORE INFORMATION: To make reservations contact Janie at 209-522-1739.

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You don’t have to drive to Lake Tahoe and spend an entire

paycheck to enjoy the kind of skiing

and snowboarding that will satisfy

your craving for adventure or

adrenaline.


feature

Hitting the slopes

here are quite a few iconic ski resorts in the Sierra.

If you drive up I-80 to Reno, you pass a whole host of places that are visible from the freeway and are designed to capture the business of the passing driver.

That is not how Dodge Ridge or Bear Valley operate.Both places, which exist almost solely to capture

the market of people in the Central Valley, are tucked away off of the respective highways that pass by them.

But that doesn’t mean that they don’t offer the same pristine winter conditions that you’ll find in other places in the Sierra when Mother Nature cooperates and decides to drop enough white stuff to keep the long, steep runs coated for months on end.

No, you don’t have to drive to Lake Tahoe and spend an entire paycheck to enjoy the kind of skiing and snowboarding that will satisfy your craving for adventure or adrenaline.

There’s one little catch, however.There needs to be snow.Only a decade ago several ski resorts – Dodge Ridge

included – were open by Halloween. Last year the resort didn’t open until after New Year’s Day because snow

DODGE RIDGE, BEAR VALLEY OFFER WINTER FUN CLOSE TO HOME By JASON CAMPBELL

in the

209


A trick skier launches himself off of a ledge at Dodge Ridge during a snow heavy season. The mountain – which is split into sections and includes ridge top runs and backcountry terrain – is the closest full-service ski and snowboard park in the area.

conditions didn’t remain constant.And with an Easter weekend cut date – spring ski-

ing conditions at Dodge Ridge and the dying down of annual crowds don’t make it feasible to stay open any later – a short season is bad for both the resort and its season pass holders and the businesses along Highway 108 that cater to the massive crowds that flood the area on the weekends.

That’s only what it takes to actually have the condi-tions to ski and snowboard close to home. You still have to know what you’re doing, be in shape and have the willingness to hurl yourself down a mountain while mounted or strapped to a piece of fiberglass. It’s the last part that usually gets people – until they try it for themselves.

The physical aspectIt seems so effortless.Just angle yourself down the hill, lean forward, and

then slice back-and-forth like they do on television during the Winter Olympics.

Surely that’s all that it takes to excel, or at least

IF YOU GOWHAT: Dodge Ridge Ski AreaWHERE: Pinecrest, CASPECS: 62 runs broken up as follows – 20 percent for beginners, 40 percent for intermediate and 40 percent for advanced.NUMBER OF LIFTS: 12 total including one high-speed quad, three triples, five doubles and four surface lifts.USABLE AREA: 832 total acres. The mountain tops at 8,200 feet and has a base elevation of 6,600 feet.LONGEST RUN: Stagecoach – which stretches on for two miles.TO GET THERE: Take Highway 120 into Oakdale and turn left at the main intersection towards Yosemite. When Highway 120 splits off to the right 10 miles outside of town, stay to the left and continue on up Highway 108. Stay on that highway through Sonora and up through the mountain towns and follow the Pinecrest and Dodge Ridge turnoff signs. Markers will get you there the rest of the way.COST: All-day lift tickets for adults for the upcoming season will be $68. Teens between 13 and 19 will be $55, youth between 6 and 12 will be $20, seniors between 65 and 81 will be $34, active military adults will be $53 and active military teens will be $47. People over 82 and under 5 are free.FOR MORE INFO: Visit www.dodgeridge.com or call 209.965.3474. WHAT: BEAR VALEY RESORTWHERE: Alpine County an hour east of Angels CampSPECS: 69 runs broken up as follows – 25 percent for beginners, 40 percent for intermediate and 35 percent for advanced.NUMBEROF LIFTS: 9 total including one high-speed quad, two triples, five doubles and one carpet lift.USABLE ARA: 1,280 acres. The mountain tops out at 8,500 feet and has a base elevation of 6,600 feet.TO GET THERE: Take Highway 99 north to Highway 4 and head east (turn right off the freeway) up through Angels Camp. Continue on straight and signs on how to get to the resort will be posted.COST: To be determined.FOR MORE INFO: Visit www.bearvalley.com or call 209.753.2301.

Whether it’s a freshly groomed run or an undiscovered powder stash, Bear Valley Resort – nestled in the mountains above Angels Camp – has it all. Plans are in the works to build a lift out of the small community that sits at the bottom of the mountain, and ski-and-stay packages have made it a hit.


succeed, on a downhill ski run, right?

Not exactly.While downhill – or alpine as it’s

officially titled – skiing is undoubt-edly fun and easy to learn, it’s one of the physically demanding sports that there is.

It takes lower leg strength to plant your feet down and cut back. Your torso is required to make short, crisp turns. Keeping your skis straight on long runs means that your body is doing most of the work of keeping you upright and not the physical momentum of the downhill run.

There are actual workout ma-chines that mimic the motion of upright skiing – cross country ski-ing where you’re using your entire body to pull yourself along flat sections of snow or even up short inclines. It doesn’t seem like a very big deal, but it’s incredibly difficult and requires a great deal of endur-ance and physical strength to be able to pull off.

Ski areas like Kirkwood and Bear Valley have recognized the market and actually offer specific tracks for cross country skiers. They’re not necessary wildly popular, but if it’s your bag, then you’re right at home.

“I tried it once with a friend of mine – he said that it would make it easier for me to do some of my downhill stuff,” said Oakdale resi-dent Ray Derby. “It helped me not be able to get up off of the couch for three days.” ■

Ski areas like Kirkwood and

Bear Valley have recognized the

market and actually offer specific

tracks for cross country skiers.


feature

POWDER (n): Light, dry snow usually found on the higher slopes.

BOMB HOLE (n): Impression in the snow produced by landing big air.

CHOWDER (n): Chopped-up powder.

AVIE (n): Avalanche.

TALK LIKE A PRO WITH THESE SNOWBOARDING TERMS


POW (n): abbreviation for the powdery snow texture that results from a combination of fresh snowfall and cold conditions.

BLUEBIRD (adj): used to describe a sunny day immediately following a big snowstorm.

JIBBING (v): the act of sliding or riding ones ski’s or snowboard on a non- snow surface or obstacle. Ex. rails, ledges, walls or even logs.

HUCK (v): the act of sending one’s body off of a large jump or drop with reckless abandon. Also referred to as a carcass toss.

YARD-SALE: used to describe a brutal fall that results in articles of equipment: gloves, goggles, hats, poles, being strewn all over the slopes.

GROM (n): short for “Gromet”, used as a slang term for very young riders whose ability level is well above what is expected for their age.

BOOTER (n): slang used for any very large man-made jump, usually found in the terrain park.

SCORPION: used to describe a particular type of fall in which the rider falls on their chest and the forward momentum causes their legs to come up behind them like a scorpi-ons stinger, causing their board or skis to hit them in the head, neck or back.

Snowboarding combines elements of surfing, skateboard-ing, and skiing. It made its Olympic debut at the 1998 Nagano Games.

Recent historySnowboarding was developed in the United States in the

1960s as people across the country began to seek out new winter activities. Over the next decade, various pioneers boosted the production of boards and the sport began to gain crossover ap-peal. Surfers and skateboarders became involved, and by 1980, snowboarding was a nationwide activity.

Mountain conflictIn the late 1970s snowboarders started to “invade” traditional

ski resorts, but faced opposition from skiers who tried to exclude the snowboarders from “their” mountains. By the 1990s, how-ever, almost all ski resorts had accepted snowboarding, and the resorts have found the snowboarders to be an excellent source of new revenue.

Getting organizedCompetition was the next logical step. The United States held

its first national championships in 1982 and hosted the first World Championships in 1983. The International Snowboarding Federation (ISF) formed seven years later and the International Ski Federation introduced snowboarding as a FIS discipline in 1994. This helped pave the way for snowboarding’s inclusion in the Olympic Winter Games.

Olympic debutMen’s and women’s snowboarding made their Olympic debuts

at the Nagano Games in 1998 with giant slalom and halfpipe competitions. The discipline proved an instant success and re-turned to Salt Lake City four years later with parallel giant slalom and halfpipe competitions. In Turin, snowboard cross also made its debut. In this event four riders race across a course studded with jumps, bumps and huge turns.

— Courtesy of Olympic.org

THE HISTORY OF SNOWBOARDING

Derek Eisler is part of a grass-roots effort on ice skating.

A former assistant coach of National Hockey League’s San Jose Sharks, he’s the current general man-ager – along with Dayv Glusing – of the Oak Park Ice Arena.

“We’re here to promote all ice sports – hockey, figure skating, broom ball, and curling,” Eisler said.

But it all starts with the basics.On Wednesday evenings and

Saturday mornings, Eisler instructs the “Learn to Skate Program,” which is designed to build confidence and provide fundamentals to people of all ages and skill levels, from Tiny Tots to Adults.

“Right now, we have more hockey players than figure skaters,” he said.

Cost is $100 per session and includes skate rental (if needed), ice time, and a skate punch card good for eight free admissions to the public sessions. This registration fee also covers the annual dues for the U.S.

FIND A HOME IN STOCKTON By VINCE REMBULAT

“We’re here

to promote

all ice sports

– hockey,

figure skating,

broom ball,

and curling.”

—Derek Eisler

Figure Skating Association.Students as young as age 3 can

enroll in the Beginners class.Public sessions are on Monday

(3-5 p.m.), Tuesday (2-5 p.m.), Wednesday (2-5 p.m. / 7:45-9:15 p.m.), Friday (2-5 p.m. / 7-9 p.m.), Saturday (2-4 p.m.) and Sunday (3-5 p.m.). Those in the “Learn to Skate Program” can use these sessions for practice.

“Skating is a good cardio exer-cise,” Eisler said. “For recreational skaters, it works out all your muscles.”

For those in the skating pro-gram – this includes the Stockton Colts, which has been around since 1957 or back when the ice rink was located at the San Joa-quin County Fairgrounds – Oak Park employs a fitness trainer to work with students on “exercises to mimic ice skating,” said Eisler.

The next step for some will be


feature


DELL’OSSO FARMSThe forecast for Dell’Osso Family Farms come December calls for snow.

That’s when Holiday on the Farms at 501 S. Manthey Road in Lathrop is scheduled to open along with “Ice Skating on the Farm.”

Dress warm for this outdoor skating rink that will run from Dec. 6 through Jan. 3.

Sessions are held daily on a first come, first serve basis. A special Mom’s and Dad’s Stroller Skating on Ice will be held Monday through Thursday, from 10 a.m. to noon.

Cost for the sessions are as followed:

Monday through Thursday

– General (ages 8 & up), $12 with skates, $10 without; Children (ages 7 and under), $10 with skates, $8 without; Special, Stroller Skating, $10 with skates, $8 without. u Friday, Saturday, & Sunday

– General (ages 8 & up), $14 with skates, $12 without; children (ages 7 & under), $12 with skates, $10 without. A season pass is available for $47.

Check the listings for the times and schedule.For more information call 209.982.0833 or visit www.holi-daysonthefarm.com.

CURRY VILLAGEThe Curry Village Ice Skating Rink in Yosemite National Park has been a tradition since the 1930s.

Opened through early March, this outdoor ice skating rink is tucked beneath the majestic forms of Half Dome and Glacier Point, making it a one-of-a-kind Northern California experience.

Cost is $10 for adults and seniors and $9.50 for children.

The rink sessions for weekends and holidays are 8:30 to 11 a.m.; noon to 2:30 p.m.; 3:30 to 6 p.m.; and 7 to 9:30 p.m.

The weekday schedule is noon to 2:30 p.m.; 3:30 to 6 p.m.; and 7 to 9:30 p.m. For more information call 209.372.8319 or visit www. yosemitepark.com/curryvillage

FIELD OF ICER.A.M. Farms is holding its second season of Fields of Ice, an outdoor ice skating rink located at R.A.M. Farms in Turlock. The rink is bigger and bet-ter this year and concessions are available. The ice rink is located next to the farm’s Christmas tree lot, making for a festive atmosphere.

Week day pricing per two-hour session for children ages 3 to 12 is $8, and adults $10. Weekend and holiday pricing for a two-hour session is $10 for children and $12 for adults.

The rink is located at 716 N. Daubenberger Dr. in Turlock and operates daily from 10 a.m. to 10 p.m., with sessions every two hours, through the holidays until Jan. 19.

For more information, call 209.668.2425 or visit http://turlockfieldsofice.com/

“Skating is

a good cardio

exercise. For

recreational

skaters, it

works out all

your muscles.”

—Derek Eisler

Skating in the 209


the “Learn to Play Hockey,” a Saturday morning initia-tion in to the sport as well as a three-on-three cross-ice development program.

Players ages 4 through 10 can take part in this eight-week session. Cost is $175 and includes loaner gear made possible by Rick Pelas-cki, Podesta Farms, and The Stockton Colts.

Eisler, who also coaches the Colts of the NorCal Youth Hockey League, came to Oak Park three years ago with an impressive resume.

From 1993 to 1996, he served as an assistant to the Sharks, where he assisted in tactical kills and developing the organization’s young tal-ent. Eisler held the position of Youth and Amateur Hockey Director.

Prior to that, he was the Assistant Director of the U.S. Development League in Brainerd, Minnesota.

In addition, Eisler was with the IMG Hockey Academy from the U.S. Hockey League, where served as the assis-tant coach for the Rochester Mustangs.

The Oak Park Ice Arena, located at 3545 Alvarado Ave., in Stockton, opened in 1970 and remains as one of the few year-round indoor ice rinks in California. Eisler indicated that the only other ice-skating facilities nearby are in Fresno, Dublin and Roseville.

The ice surface is 85 by 200 feet and the Oak Park facili-ties seats up to 350 spectators and is equipped with a full-service pro shop.

For more information, call the Oak Park Ice Arena at 209.937.7433 or log on to www.stocktonlive.com. ■


feature


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Skiing UnlimitedBy SABRA STAFFORD

There was a time that if the snow was falling Matt Tilford was bound to be found sailing down

the powdery slopes on his snowboard. But a car accident just two weeks shy of his high school graduation left Tilford a paraplegic and it seemed his days of sliding down the mountains would only live on in his dreams. But that was before Tilford ever heard of the Society for Disabilities Winter Skiing Unlimited program.

The Winter Skiing Unlimited is a program for disabled children and adults that allows them access to the sport of snow skiing. From January through March hundreds of volunteers and par-ticipants make the trek to Dodge Ridge on a routine basis for a few hours of fun on the snow. With the help of trained volunteers, expert skiers, and adapted equipment, participants are able to enjoy the exhilarating freedom of skiing down the slopes.

“It is my favorite program,” said Marci Boucher, the Society’s executive director. “It changes their lives. They see they can do things other people can do and that builds to other things. For some, it might be the only fun thing they get to do all year. I had one father crying because it was the first sport he was able to do with his 16-year-old son.”

The program is fully funded through donations and only operational through

the efforts of hard-working volunteers, Boucher said. It costs the Society around $10,000 each year to put the program to-gether. There is no cost for participants, though they must be a minimum of 7 years old and weigh a maximum of 180 pounds to participate in Winter Skiing Unlimited.

“For the most part there are no dis-abilities that are too severe for us to accommodate,” Boucher said.

For every one participating skier, the program needs about four volunteers, but Boucher said recruiting and keeping volunteers has never been too big of a challenge.

“The volunteers get so much out of the experience,” Boucher said. “To make it happen for someone who otherwise wouldn’t be able to participate in the sport is such a rewarding feeling.”

That’s not to say that the participants aren’t having their fair share of enjoy-ment and reward.

“For so long I pushed myself away from the disabled community,” Tilford said. “But when I started this program it gave me some encouragement. I was in and out of depression and to see other people with disabilities still having fun and being active really gave me a needed boost.”

To join or volunteer with the Winter Skiing Unlimited program visit http://societyforhandicapped.org/. ■

For so long I pushed myself

away from the disabled

community. But when I started this program it gave me some

encouragement. I was in and out of depression and

to see other people with disabilities still

having fun and being active

really gave me a needed boost.

— Matt Tilford


feature

MAKING WINTER SPORTS ACCESSIBLE

California State Parks offers winter

recreation areas perfect for sledding and general snow play at locations along the Sierra Nevada. Each of the SNO-PARK areas are identified by brown signage and provide snow-cleared parking and restrooms.

A permit is required for each vehicle parked at a SNO-PARK site from Nov. 1 through May 30 of each year. Permits are sold as Day Permits or Seasonal Permits by permit vendors throughout northern California. Day permits are sold for $5 and are valid for one single day. Season permits are sold for $25 and are valid for the entire SNO-PARK season. Permits can also be purchased online at: http://ohv.parks.ca.gov/snoparks ■


feature


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navigator

By Matt Johanson

55209MAGAZINE

When winter arrives and snow blankets the Sierra Nevada, the backcountry becomes the domain of the hardy few, trekking un-

der heavy packs, eating dehydrated food and sleeping in snow-staked tents. But a different experience awaits visitors to public ski huts: comfortable cabins, soft beds and warm fires.

In the Lake Tahoe area, a string of such huts beckons skiers along a spectacular section of the Sierra Nevada range. The Sierra Club maintains four backcountry ski cabins over a 30-mile line, providing shelter and comfort for both short and long outings. At just $20 per night, the price is hard to beat.

The huts are hot spots in many respects, if their log books are any indication.

“I came with my boyfriend, and I’m leaving with my fiancé,” wrote a visitor named Darcy at Benson Hut, six miles south of Sugar Bowl Ski Area beneath Anderson Peak. “What a wonderful place for a marriage proposal.”

Her fiancé Jeff was jubilant. “It worked! She said yes!” he exalted.

Three miles northwest of the Interstate 80 Castle Peak exit is Peter Grubb Hut. The easiest of the four to reach, the Grubb hut makes a good warm-up trip in preparation for longer outings. Most skiers will cover the mild route (well-traveled and visible except after recent storms) in about two hours.

Like the other cabins, Grubb has mattresses, a wood stove, usually an ample supply of firewood, a collec-tion of pots and utensils (bring your own to be safe) and a nearby outhouse. Bring your own sleeping bags, stoves, and shovels in case the door is blocked.

Paradise Valley, Basin Peak and Sand Ridge Lake are all moderate day trips from Grubb. For a tougher outing and the best Sierra view in the area, try 9,103-foot Castle Peak to the northeast.

More challenging and less visited are the other three huts, each south of Interstate 80. Skiers can visit them individually, but to link them in a hut-to-hut trek puts them to their best use.

Starting at Sugar Bowl, Benson Hut lies six tough miles to the south. To cut half that distance and avoid a 1,500-foot climb, buy a one-use lift ticket and ride with your pack to the top of Mt. Lincoln. From Lincoln, follow the ridge southeast three miles toward Anderson Peak. Stay west of the high points and beware the cornices on the ridge’s east side.

Benson skiers have documented a variety of adven-tures and sentiments in the hut’s log books.

“We only have two and a half liters of wine left,” a skier recorded. “People are starting to get antsy. Blood was spilled by a close-range snowball fight… WMD were banned when shovels were taken out of play.”

“Can someone stock this place with beer?” de-manded another.

What doesn’t kill you

makes you stronger.



RESERVATIONS: Contact the hut coordinator at the Sierra Club’s Clair Tappaan Lodge in Norden (phone 530-426-3632 , or email [email protected]). The club charges $20 per guest, per night. The huts book up quickly, especially on weekends, so plan ahead.

EQUIPMENT: Winter visitors to the huts need either backcountry cross country skis (not track skis!) or snowshoes. A set of backcountry skis, boots and poles starts at about $400. Snowshoes start at $150. Try rentals before buying.

DIRECTIONS: Peter Grubb Hut: Take the Castle Peak Exit off Interstate 80 and park in the SNO-PARK area near Boreal Inn. You need a parking permit, available at the inn for $5 per day or $25 per season. Follow the snow-covered forest road north of the freeway. Within a quarter mile, a snowmobile track splits off to the west, and skiers and snowshoers continue northwest, on the route marked by tree-mounted orange triangles. The three-mile route gains 800 feet to a saddle between Castle and Andesite peaks. Descend into Round Valley. Topo map: Norden 7-1/2’ quad. Benson Hut: Park at Clair Tappaan Lodge or Sugar Bowl. Ascend (watch out for downhill skiers!) or take the ski lift to top Mt. Lincoln. Then proceed south towards Anderson Peak. The six-mile route gains about 1,500 feet to the hut at 8,350 feet. Topo map: Norden 7-1/2’ quad.

BRADLEY HUT: Park on the wide shoulder where Forest Road 8 meets Highway 89. Follow FR 8 for five miles, gradually gaining about 1,500 feet to the hut at 7,550 feet. Topo map: Granite Chief and Tahoe City 7-1/2’ quads.

LUDLOW HUT: Park at Sugar Pine Point State Park or, when possible, at the end of Rubicon Avenue in Tahoma. Ski six miles up McKinney Creek to Richardson Lake, gaining about 1,000 feet to the cabin at 7,400 feet. Topo map: Homewood 7-1/2’ quad.

WEATHER: Check the National Weather Service forecast at www.nws.noaa.gov. Call (800) 427-7623 for a Caltrans road report.

FOR MORE INFORMATION: Visit the Sierra Club’s Web site at sierraclub.org/outings/lodges/huts.

IF YOU GO

navigatorPH

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CO

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TESY

OF

MAT

T JO

HA

NSO

N

Skiers can travel the 13 miles from Sugar Bowl

to Squaw Valley in as little as a day.


“We ate the cook today,” confessed a visitor. “At this rate, we will never reach the summit. My Sherpa has taken an unnatural liking toward me…”

“What doesn’t kill you makes you stronger,” wrote one.

From Benson, hut-to-hut skiers can proceed about five miles southeast to Bradley Hut. This will require some route finding, especially when recent snow wipes out old tracks; Tinker Knob is a handy refer-ence point. Bradley Hut is beside Pole Creek, about two miles north of Squaw Valley, or five miles from the junction of Highway 89 and Forest Road 8, where many visitors park.

Skiers can travel the 13 miles from Sugar Bowl to Squaw Valley in as little as a day. But using one or both huts, bagging a few peaks and skiing the bowls can make for a rewarding trip of three days or more.

Further south is the Ludlow Hut beside Lake Rich-

ardson in the Desolation Wilderness. This six-mile trek covers terrain that’s fairly mild in good condi-tions. Parking can be hard or impossible to find in the residential area beside the wilderness boundary, so consider starting from Sugar Pine Point State Park a few miles to the south.

Be careful not to let the ski huts’ comfort and se-curity erode your caution. Bad weather can make the shelters extremely difficult to reach, and avalanches have killed skiers in the Donner area. Avalanche dan-ger is greatest during heavy snow and for 48 hours af-terwards. Stay away from all steep slopes during these times unless you’re trained in recognizing avalanche hazards and the use of avalanche beacons. Exercise precautions, especially discretion.

But for those who are prepared, there’s no better way to experience the majesty of the mountains near Lake Tahoe, and there’s no better time to go than winter. ■


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209-988-7200

We all know the rou-tine. When the end of December rolls

around, people begin planning and thoughtfully considering what their resolutions will be for the upcoming year. Well-known New Year’s resolutions include: devoting more time to family, saving money, perhaps rekindling an old flame, eating smarter, losing weight, or being more active.

In the name of living bet-ter, America’s State Parks are graciously offering free entry to numerous state parks and the parks will also be providing guided hikes for whoever is in-terested. The hikes vary in sce-nic routes and intensity levels, with the intention and hopes of allowing visitors to begin 2015 with a healthy approach right out of the gate.

This national state parks event, also known as the First Day Hikes program, not only advocates for healthier lives, but it also campaigns to get more individuals invested in pursuing outdoor recreational activities.

“This signature event for America’s State Parks was an opportunity to showcase state parks as ‘close to home’ places for connecting people to nature, promoting year-round rec-reation and fostering healthy outdoor lifestyles,” said Blythe Liles, a regional interpre-tive specialist for the Orange Coast District of California State Parks. “Hikes are occur-

ring from Massachusetts to California to ring in the New Year and connect individuals and families to nature fostering physical and mental well-being and shared stewardship of our natural, cultural and recreation-al resources.”

According to Liles, over 720 million people annually visit America’s State Parks to be inspired by the natural appeal and to partake in recreational activities. These 720 million visitors bring in and contribute $23 billion to the economy and, aside from the major financial boost, the waves of visitors con-tribute to the preservation to America’s most diverse biologi-cal sanctuaries. “Whether you are a first time visitor to this park or a regular, we hope that this First Day Hike inspires you to make America’s State Parks and important part of your exercise routine and your life,” added Liles.

Hikes of all exercise levels, route and overall times are available for registration and any individual interested in absorb-ing California’s most beauti-fully preserved and most natural biological resources, is welcome to join in on the hiking plans.

For a list of all the Califor-nia state parks participating in First Day Hikes and for a description of the hike itself, visit www.parks.ca.gov, or like California State Park’s Face-book page, www.facebook.com/CaliforniaStateParks for regular updates. ■

Ring in 2015 with a pair of hiking shoesBy JASMIN JIMENEZ

Blythe Liles

This signature

event for

America’s State

Parks was an

opportunity to

showcase state

parks as ‘close

to home’ places

for connecting

people

to nature,

promoting year-

round recreation

and fostering

healthy outdoor

lifestyles.


navigator



bookreview

Paula Treick DeBoard recalls her childhood as one of solitude.

“One of my earliest memories is of my sister playing with her friends and me nearby writ-ing in my notebook,” said DeBoard. “I was always a reclusive kid who enjoyed writing. It’s been a pas-sion my whole life”

DeBoard’s love of putting pen to paper has not waned since, but instead been translated into two book deals for a total of four novels.

“It can be hard to say you’re going to be a writer,” laughed DeBoard, noting the inconsistent nature of the profession.

However, after teaching for eight years at Ripon High School she knew it was time to take the plunge towards pursuing her true passion and pursued her Masters of Fine Arts through the University of Southern Maine. It was during that time that she wrote her 150 page creative thesis which eventu-ally took shape as her first novel, “The Mourning Hours.” The novel details a family’s life in rural Wisconsin when the girlfriend of the son and super-star wrestler goes missing, a pressure that DeBoard makes palpable as she largely focalized the story through the eyes of the youngest daughter.

While DeBoard says she has not experienced a great deal of tragedy herself, she is drawn to explore the fall out of a disaster due to her interest in news-papers.

“I’m a newspaper reader and I always wonder

what happens to these people,” said DeBoard of the crime stories she reads.

This interest has supported her venture into what she calls writing “very realistic fiction,” something that is also explored in her novel “The Fragile World” which was released in October.

Starting microscopically with one detail, “The Fragile World” was inspired by a fear DeBoard her-self harbors: a surprising midnight phone call.

“The phone ringing in the middle of the night has always been something fearful to me,” said DeBoard. “While it could be a prank call or something, there has always been this very real fear that something has happened to someone I love and I built the story around that panic.”

The protagonists of “The Fragile World” are the Kaufmans, a seemingly normal family who receive that dreaded call in the middle of the night an-nouncing that their son, who is away at school, has been killed. This death fragments the family and similar to “The Mourning Hours,” DeBoard explores what is often the worst part of a tragedy: the ensuing time after the shock has worn off.

“The Fragile World” as well as “The Mourning Hours” are available for purchase at Barnes and Noble and online at Amazon.com.

When DeBoard isn’t busy writing, she teaches at San Joaquin Delta-Community College in Stockton. DeBoard is currently working on her third novel which is slated to be released in early 2016. ■

Local author’s newest

By ELIZABETH ARAKELIAN

novel explores life after tragedy

Paula DeBoard


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THIS IS MY FIRST YEAR AS

COORDINATOR BUT I HAVE

BEEN WITH TOYS FOR TOTS FOR

THE PAST SEVEN YEARS, SO THIS

IS MY EIGHTH YEAR OVERALL

AND I ENJOY IT VERY MUCH

Master Gunnery Sergeant Ray Bael


charity corner

The holidays are a time for family, fun, decorations and most of all, giving. Bring the gift of a new toy to a child in need this holiday season, and that toy will

bring a smile to his or her face year-round. The easiest way to brighten someone’s holiday this season is through the Toys for Tots program. Collection boxes are adorned with the familiar train logo, a hallmark of the holidays.

Toys for Tots has been an American holiday tradition since 1947 when United States Marine Corps Major Bill Hendricks started the campaign with the support of mem-bers of the Los Angles Marine Corps Reserve unit. That year, they collected nearly 5,000 toys for children of fami-lies in need and over the course of the last 67 years, it has been a staple in communities across the nation, including Stanislaus and San Joaquin counties in the 209.

Master Gunnery Sergeant Ray Bael is taking on a tall task, as this is his first year at the helm of the Stanislaus County Toys for Tots effort.

“This is my first year as coordinator but I have been with Toys for Tots for the past seven years, so this is my eighth year overall and I enjoy it very much,” said Bael, loading up boxes of toys at the program’s storage building.

Bael and his helpers have been hard at work sorting through boxes of thousands of toys at their facility, with the space generously donated to them by Lori Gikas of The PH

OTO

BY

DEN

NIS

D. C

RUZ/

209

Mag

azin

e

Thousands of donations have already made their way into the Toys for Tots office in Ripon. Each box is separated to include toys by city, gender and age groups.

Lori Gikas


By DENNIS D. CRUZ

Golden Gate Nut Company of Ripon.“We were more than willing to provide them

a place to sort and store the toys for the kids. Toys for Tots has helped kids in our commu-nity for years, and we are more than happy to have them here for as long as they need it,” Gikas said.

With the help of some family members and fellow Marines, Bael has already sorted through thousands of bicycles, toys, books, and stuffed animals and is getting ready to hand them out to those in need.

“Toys R Us in Modesto gave us a head start on donations, as they donated approximately 300 toys. That’s amazing because we know that the kids will enjoy them and have a wonderful holiday,” Bael said about the charitable act of one of their biggest supporters.

Soon the United States Marine Corps will have its reserves standing outside a Wal-Mart near you seeking donations, along with the sounds of KAT Country 103 broadcasting live at many of the locations. Visit toysfortots.org and see how you can help brighten children’s spirits this holiday season. ■

WE WERE MORE THAN WILLING TO PROVIDE THEM A PLACE TO SORT AND STORE THE TOYS FOR THE KIDS. TOYS FOR TOTS HAS HELPED KIDS IN OUR

COMMUNITY FOR YEARS, AND WE ARE MORE THAN HAPPY TO HAVE THEM HERE FOR AS LONG AS THEY NEED IT.

Along with thousands of toys, activity

books and stuffed animals hundreds

of bicycles are also donated to the Toys for Tots

across the 209. Shown is Sgt. Craig Moffatt

working on a bike for a youngster in

need.

PHOTO BY DENNIS D. CRUZ/ 209 Magazine

fulloflifePH

OTO

BY

JON

MIC

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EL T

ERRY

/ 209

MA

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The day I said goodbye to the ‘fat’ me was not on New Year’s Eve or New Year’s Day. Oddly enough it was three months prior to my 20th wedding anniversary.

Most dream of a lavish party, dream vacation or new piece of jewelry. Me? No, I dreamt of recognizing myself again when I passed a mirror. I had grown tired of struggling to rise from the floor after playing with my kids. I no longer wished to be the ‘fat’ mom. Where had the healthy me from my early 30s gone? Something had to change.

The BeginningThe critical piece in my fitness journey was in finding some-

thing that not only had results, but I would stick with. No two people are the same. Each of us faces different challenges and mindsets. I turned to a friend who had found a ‘new’ life and health with a weight loss program she believed in so strongly she became a health coach. So June 1, 2010, the journey began.

This would not be a long-term answer, but it would help get the momentum started. Being faced with cutting back on so many foods that I loved during summer and later into the holidays was not easy. As the days passed, I would tell myself, it’s just one summer of your life. The freedom for the remaining summers is worth it.

Within the first 30 days of living true to the goal, people began noticing. I was not active prior to starting the program, so I kept activity minimal at best. I really wasn’t comfortable in workout clothes. If being honest, I was even embarrassed walking in my neighborhood.

By fall of that same year I had lost an initial 20 pounds and began using a Couch to 5k app on my smartphone. This seemed ideal. It was 30 minutes max, three to five days a week and would talk me through the run/walk intervals as I listened to music. Brilliant.

As the mother of two, silence is minimal. Freedom is next to non-existent. Morning darkness became my new best friend, as I would lace up and escape under the stars for 30 minutes each day. Make no mistake; there is nothing

Journey to a healthier YOU starts with small steps

By TERESA HAMMOND

COMES FROM WITHIN

I DREAMT OF

RECOGNIZING

MYSELF AGAIN

WHEN I PASSED

A MIRROR. I HAD

GROWN TIRED

OF STRUGGLING

TO RISE FROM

THE FLOOR AFTER

PLAYING WITH MY

KIDS. I NO LONGER

WISHED TO BE THE

‘FAT’ MOM.



COUCH TO 5KCouch to 5K features a training plan designed by Active.com trainers. Choose from four differ-ent motivating virtual coach-es—Johnny Dead, Constance, Billie or Sergeant Block. Hear real-human audio cues to guide you through each workout. Lis-ten to your favorite playlists with in-app music player. Calculate your distance and pace and map your routes with GPS support (requires iPhone 3G, 3GS, or iPhone 4 and iOS 4.0 or greater). Log your workouts, share your progress on Facebook and get support on Active.com Trainer.

NIKE+The Nike+ Running App tracks your runs and helps you reach your goals. On the trail, tread-mill, or streets, your phone’s GPS and accelerometer accurately track your distance, pace and time. You can also track your metrics at every mile with in-run audio feedback. Compete with your friends for the top leaderboard spot, or go toe-to-toe against them in a Nike+ Challenge. Just set a distance. Invite your friends. And race to the finish.

FITSTARFitStar uses data about your body to tailor workouts. The app creates customized exercise routines presented in videos fea-turing NFL star Tony Gonzalez. Then it keeps adjusting future workouts based on how you actually perform.

GAIN FITNESSThis full-featured app builds personalized workout programs from over 1,300+ exercises. Workouts are algorithmically tailored to your fitness level, goal, equipment and schedule (in real-time).

ARGUSArgus tracks your activity direct-ly through your iPhone rather than via a separately purchased device. As long as you carry your phone all day long, Argus will watch your movements. You can also log workouts, keep an eye on how much water you drink, and take photos of your food to inspire yourself to stick to a healthy lifestyle.

easy about rising at 5:30 a.m. to run in the cold or on a treadmill at the gym. This time however, I was not going to quit. I knew my family wanted this for me, but more importantly, I wanted it for myself. I had decided to finally place myself at the top of the list.

The MiddleOne year in and 50 pounds lighter and my life looked

drastically different. That 20th anniversary would prove to be my final one. Now I was a single mom of two kids, in a new home and working full time. This would have been the ideal time to fail and eat my way back to the girl I didn’t know.

Stress had taken on new meaning. Fear I had never known found me.

Fortunately, the running piece had not only stuck but opened my life to a new activity I could enjoy with friends. The ‘fat’ girl, who once used to watch and marvel at the hit show the "Biggest Loser," was living her own version. We all know, eyes are watching waiting to see us fail. This was not going to be that time.

The goal was not to be skinny, thin or hit a magic num-ber that a BMI chart dictates makes me ‘healthy.’ The goal was to be healthy — live, eat and move healthy and teach this to my children.

Turning once again to my phone I used the Nike+App to track my running miles and MyFitnessPal to help monitor food intake. Words such as healthy choices and hydrate were now commonplace in our household. The weight stayed at bay.

The ContinuumThe activity of running is no longer a ‘thing’ Teresa was

trying; it has become just what I do. The weight stayed off and treats are allowed back into my life on occasion.

Two and three years later, people continue to ask “Is it the running?” to which I honestly reply, “It’s the craziest thing. The doctors were right. Eat well and exercise or eat less and move more.”

Since my first race in 2011, keeping races on the calen-dar has been commonplace. As my goals grew greater I needed to turn to other forms of exercise. In came yoga. It is a great way to strengthen the core and the mind.

It is indeed a continuum, the work must continue. It does become a lifestyle.

The carrot so to speak, the reward that transcends any medal, is the community and activity my children have now come to know through mommy’s 'weight loss' goal. They have watched me cross numerous race finish lines, in-cluding my first full marathon in 2013. They have crossed many themselves as well and now also attend a weekly kids yoga class.

So when you hear people say “It’s a lifestyle change,” believe them. But mostly, believe in you. That is where the victory lies. I promise you, you can. ■

THE GOAL WAS

TO BE HEALTHY

— LIVE, EAT AND

MOVE HEALTHY

AND TEACH THIS TO

MY CHILDREN.

BEFORE

AFTER

There’s an app for that


fulloflifePH

OTO

BY

JON

MIC

HA

EL T

ERRY

/ 209

MA

GA

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1-877-ALMOND-8

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King Ranch ChickenServes 8 Ingredients:PAM Original No Stick cooking spray¼ c Fleishmann’s Original Stick½ c chopped green bell pepper½ c chopped yellow onion10 ¾ oz can condensed cream of chicken soup10 ¾ oz can condensed cream of mushroom soup10 oz can Ro-Tel original diced tomatoes & green chilies undrained2 c chopped cooked chicken breast12 corn tortillas (6 inch) torn into bite-sized pieces2 c shredded cheddar cheese (2 c = 8 oz)Directions: Preheat oven to 325. Spray 13 x 9 inch baking dish with cooking spray. Set aside.Melt Fleischmann’s in large saucepan over medium heat. Add onion and bell pepper, cook/stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken. Layer 1/3 each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until bubbly.

Sweet & Savory Saucy MeatballsMakes 20 servings (about 3 meatballs each)Ingredients:PAM Original No-Stick cooking spray2 16 oz cans Manwich Bold Sloppy Joe Sauce½ c Concord grape jelly28 oz pkg frozen cooked meatballs, appetizer sizeDirections: Spray inside of 4 quart slow cooker with cooking spray. Combine Sloppy Joe sauce and jelly in slow cooker. Add meatballs; stir to coat. Cover. Cook on HIGH 2-3 hours or until meatballs are hot and jelly has melted. Stir well. Reduce to warm. Serve from slow cooker.

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By MELISSA HUTSELL

Emergencies can happen at any moment, at any place, and to anyone. In fact, a quarter of all Americans admit to being in a situation where

cardio pulmonary resuscitation (CPR) was needed, reports the American Red Cross.

However, 70 percent of bystanders reported feel-ing helpless in situations that required CPR, such as cardiac arrest, according to the American Heart Association.

During cardiac emergencies, performing CPR can double or triple survival rates, according to the AHA. Yet, only 32 percent of cardiac arrest victims receive CPR. While emergencies often happen in public or at work, nearly 88 percent of cardiac ar-rests happen at home. That is four out of every five cases, or nearly 383,000 each year. With figures like these, it is important to be prepared and ready to respond to an emergency at home or work. For-tunately, everyone can learn the first aid and CPR skills needed to save lives.

“Many people appear healthy and may have no his-tory of heart conditions. Sudden cardiac arrest is just as it sounds, sudden. Without help from a bystander

a person in sudden cardiac arrest will not survive,” said Brandy Meyer, owner of Meyer CPR and First Aid in Ceres. “The person that needs to be saved will possibly be a loved one. It will most likely be a child, spouse, parent or friend. Failure to act in a cardiac emergency can cause unnecessary death.”

Meyer’s business lives up to its motto, ‘ready to respond,’ and believes that heroes are not born, they are trained.

“Due to the physical requirements of performing CPR and first aid, it can be a challenge, so the more people who are trained, the better. Multiple people trained in CPR during an emergency can really en-hance the possibility of survival,” said Meyer.

For this reason, she recommends certification for everyone, from babysitters to those who work in retail stores, and every employee in between.

Meyer said that Learning CPR and first aid is important to anyone who is willing to help in an emergency.

“Both CPR and first aid might be needed at any-time. Emergencies happen at work, at home, and even on the road or out in public.”


fulloflife

Meyer said she has known of several accounts where training has saved lives, from young students suffering from sudden cardiac arrests to car accidents, “You just never know when training will be used and crucial in helping someone in need.”

There are various levels to CPR and first aid certification. “Each level includes learning the newest techniques for

CPR and first aid and, depending on which level they are taking, can also include AED (automated external defibrilla-tor) and more in depth training.”

This can also include what to do in case of a choking emergency and what bystanders can do to help someone in an emergency until a professional rescuer arrives.

Being prepared means getting certified. Certification, added Meyer, requires participation in hands-on practice skills in addition to passing the written test given at the end of each course. In most cases, certification lasts for two years.

“Recertification is important because guidelines are always changing and being updated as new techniques and technol-ogy are being used,” said Meyer.

Since the earliest records of CPR date back to1740, many things have changed.

For Example, in 2008, the AHA changed the guidelines for CPR with the advancement of “compression only or hands only” CPR.

“Studies showed that some people would hesitate to per-form CPR because they were not comfortable putting their mouth on a victim’s mouth to perform rescue breaths,” said Meyer. “The studies also showed that adults have enough oxygen in our blood cells to sustain life for some time and compressions are more important in some circumstances than giving compressions with rescue breaths.”

In addition to this alternate form of CPR, which Meyer’s classes also cover, compression rates have been updated to 100 compressions per minute, which is faster than previously recommended.

Meyer stressed that anyone trained and certified to perform CPR and/or first aid has an advantage over anyone who has not taken a course. However, anyone who is willing to help in an emergency is useful for the simple reason that “doing something in an emergency is better than nothing.” ■

❝

❝

Each level includes learning the newest techniques for CPR

and first aid and, depending on which level they are taking, can also include AED (automated external

defibrillator) and more in depth

training.

THE AMERICAN RED CROSS: 1230 6th St., Modesto(209) 523-6451Redcross.org

THE AMERICAN HEART ASSOCIATION: (408) 977-4950 Heart.org

MEYER CPR AND FIRST AID: (209) 988-6166Meyercprandfa.com

GET TRAINED

—Brandy Meyers



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placecalledhome

By JASMIN JIMENEZ

HOW TO PRESERVE YOUR PLANTS DURING WINTER


For further guidance and information on all your planting needs, contact these local nurseries

MORRIS NURSERY1837 Patterson Rd., Riverbank(209) 527-5553

THE GREENERY742 E. Olive Ave., Turlock (209) 632-4214

FREDRIKS NURSERY23223 S. Austin Rd., Ripon(209) 599-2900

GARDENING HELP

“Wrap trees or plants in Christmas tree lights or party lights, basically a bulb that will provide heat and can be strung through and around the plant.”

—Cam Stante

A person venturing outside during the winters months is likely to dress in a thick coat and some additional type of warm apparel accessory, prior to braving the

cold. This much consideration and preparation should also be considered for a yard, especially if a homeowner wishes to keep their plants healthy during colder durations.

Ron Hoffman, owner of Morris Nursery in Riverbank since 1996, recommends irrigating before an expected frost as a dry plant will freeze much more quickly than one full of water. Hoffman also recommends:

Cover plants with a burlap or cloth draping to offer a fair amount of protection;

Use Freeze Proof insulating spray for five to nine addi-tional degrees of protection; and

With a severe frost, pick fruit that is almost ripe as to save the fruit.

Prepping plants for low temperatures and freezes may seem like an arduous task for many homeowners, but it takes less preparation than most would assume and by taking the time to do the work, a homeowner can reap green rewards assures, Cam Stante, a hard goods and customer service manager at The Greenery.

Located in downtown Turlock, The Greenery, a definite nursery favorite in Turlock and local communities, is also a valuable resource on the subject of plant protection during the winter. Stante offers these two tips in keeping frost sensi-tive plants toasty during the winter months:

1. Mulching the roots of frost-sensitive plants and cover the plant with some type of cloth. Steer clear of plastic cov-ers, they provide limited to no warmth.

2.Wrap trees or plants in Christmas tree lights or party lights, basically a bulb that will provide heat and can be strung through and around the plant.

David Fredriks, owner and operator of Fredriks Nursery, in Ripon, another nursery and plant enthusiast, also knows what it takes to make sure your plants survive during the colder months of the calendar.

“If your weather is a little too cold or your plants are a little too tender, there are things you can do to help your garden through the winter,” said Fredriks. “It all depends on how tender the plants are, how cold the weather is, how long it will be cold outside, and how much time and energy you want to spend.”

Here are Fredrik’s tips: Remember to choose the appropriate outdoor winter

flowers that can withstand our Central Valley conditions. No amount of extra care will keep spring annual flowers or tender plants alive during a hard frost. Apply a layer of mulch as this acts as an insulator, holding in heat and moisture in the soil. It is used to protect the root systems of your plants from cold temperature. Most winter annuals normally need no mulching protection in the Cen-tral Valley. If you do cover your plants, remember to take it off dur-ing the day so the plants get light and air. Bring potted plants indoors. If you have any potted plants or hanging baskets outdoors, bring them inside your home or garage as this will increase the temperature and protect them from freezing. ■

“Cover plants with a burlap or cloth draping to offer a fair amount of protection.”

— Ron Hoffman

“If you do cover your plants, remember to take it off during the day so the plants get light and air.”

—David Fredriks


By MARG JACKSON

TO A CLEANER BURNING HEAT SOURCE THIS WINTER

placecalledhome

Just in time for the cold, wet weather, the Valley Air District’s new voucher program is in full force and can help

residents in the 209 take advantage of staying warm much more economically this winter.

Robert Guardiola of All Brands in River-bank is a local contractor who specializes in bringing warmth to families up and down the Central Valley.

“We’ve actually been in the industry since 1998 and we opened this store last year,” he said of their location at 3331 Atchison St. in Riverbank. “We thought this area needed a location, there was nobody else here.”

While the storefront is in Riverbank, Guardiola said they cover all of the 209, with in-home consultations, installation, sales and service. They have wood, gas and pellet stoves and inserts, decorative and functional fireplaces, pellets, outdoor grills and heaters; just about everything to not only heat your home but also for outdoor entertaining needs. Along with sales of Douglas fir pellets for heat, the firm sells barbecue pellets, in many varieties, for use in home barbecuing, with everything from Northwest Apple to Country Cherry.

“We service, we sell, we install,” Guardiola said. “From A to Z, we are a complete service.”

The business also has the voucher ap-plications for the San Joaquin Valley Air Pollution Control District’s ‘Burn Cleaner’ program, which helps residents pay for the cost of a new, cleaner burning heat source.

The amount of money paid by the air district can range from up to $1,500 for a

standard application to $2,500 for low-income applications and an additional $500 is available for installation costs on a gas device.

In many cases, Guardiola said, the vouch-er program virtually pays the homeowner to convert to the cleaner, more economical heat source so it is ultimately better all the way around.

“It’s a fantastic program,” Guardiola said. “Last year people could get $100 for (replac-ing) wood stoves, $250 for pellet stoves and $500 for gas inserter stoves, those numbers have tripled.

“We live in a valley here where everybody else’s pollution comes in and just wants to hang around and just by replacing the stoves, it makes for a lot easier breathing in the winter time.”

The storefront on Atchison Street has many of the firm’s products on display and Guardiola said there is financing available. A lot of their work this fall has been in replac-ing older, dirty burning stoves and open hearth fireplaces with the cleaner burning products, which also can help residents reduce their overall energy bill.

Lori Silva of All Brands Hearth and Spa Service shows a couple of life size photos that service personnel can take with them on ‘house calls’ to give residents an idea of what a fireplace or stove insert would look like in their home.

PHO

TO BY M

ARG

JAC

KSON

/ 209 Magazine

“With this program, though, not a lot

of people need the financing.”



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“We have financing, 90 days same as cash but we always encourage people to talk with their own bank,” Guardiola said of the in-vestment. “With this program, though, not a lot of people need the financing.”

They sell pellets at the Atchison storefront as well and one pallet of pellets (one ton) is typically enough to take a family through an entire winter.

“There’s usually a three- to seven-year payback period on energy savings to purchase our stoves,” Guardiola said. “But this new pro-gram from the air district allows us to reach out to another demographic, people that maybe couldn’t afford our stoves before, now they can upgrade, get the new cleaner burning unit, more heat, it’s a win-win situation.”

According to a press release from the Air Pollution Control District, newly enacted amendments to the annual ‘Check Before You Burn’ program will help reduce winter air pollution while allowing residences with cleaner units to use them more frequently. Check Before You Burn curtails wood burn-ing when air pollution levels climb.

During the annual Check Before You Burn season, which runs from November through February, the Air District issues a daily wood-burning forecast by county. This year, the forecasts will be one of the follow-ing: “Burning Discouraged,” “No Burning Unless Registered” or “No Burning.” In order to be allowed to burn during days when the forecast is “No Burning Unless Registered,” residents must register their emission-compliant wood-burning devices (such as those available through All Brands) with the District. There is no fee to regis-ter this year. When burning is prohibited outright, no wood-burning device may be

used. Residents can visit www.valleyair.org/CBYBregistration/ to register their device.

Air district officials remind residents that there are two exceptions to wood-burning prohibitions, if the home doesn’t have an-other source of heat or if the home doesn’t have access to natural-gas service (even if propane is used). Fireplace, stoves and inserts that run on gas or propane continue to be exempt from the rule.

“I think that in our area, the residents considered low-income are not taking advantage of it enough, you can get up to $3000 off, which is covering pretty much the cost of an entry level stove, your basic black, either a wood pellet or gas stove,” Guardiola said. “The people who are understanding that are more apt to buy our stoves.”

There is no direct financial benefit from the air district to the business with the new program, Guardiola said, other than in the increased sales of stoves because of the good incentives.

And for Guardiola, he not only services what he sells, he also uses the product in his own home.

“I actually have a pellet stove that we have been burning for quite some time and our heating costs for the year is about $300, it used to be a couple hundred dollars a month,” he explained.

Guardiola said he and his staff are always happy to tell people about the products they offer and how they can work in your home; call them at 209-863-9330. He said nearly everyone can benefit from the new voucher system.

“They have really come out with a great program,” he said of the Valley Air District, a program that can help residents in the 209 save money and help everyone breathe a bit easier. ■

BURN CLEANERTo learn more about the Burn Cleaner program, visit www.valleyair.org/Burncleaner. Daily wood-burning forecasts are also available each day at 4:30 p.m. at http://www.valleyair.org/CBYB, by calling 1-800 SMOG INFO (766-4463).

‘Check Before You Burn’ program will

help reduce winter air pollution.

placecalledhome



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and delivered to their door. You’ll save 69% when you send � e Favorite Gift.

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2 (5 oz.) Filet Mignons2 (5 oz.) Top Sirloins4 (4 oz.) Boneless Pork Chops4 (4 oz.) Omaha Steaks Burgers4 Stu� ed Baked Potatoes4 Caramel Apple Tartlets

Call 1-800-418-4913 and ask for 49377ZMJ or order online at www.OmahaSteaks.com/mbgift57

©2014 OCG | 411B120 | Omaha Steaks, Inc.

Limit 2 pkgs. at this price. Your 4 free burgers will be included to each shipping address that includes The Favorite Gift 49377. Limit of 1 free box of 4 (4 oz.) Burgers per in-store purchase and/or per shipment. Standard S&H will be added per address. Not valid with other o� ers. Expires 12/31/14.

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Big box stores and spe-cialty toy stores are not the only businesses that

will see an increase in inven-tory this holiday season. Many consumers are just as passion-ate about their four-legged friends, reptiles and aquatic companions as they are of their children.

Pet stores are increasingly filled with puppy couture, collars that sparkle, even pet-sized canopy beds for that special dog or cat to rest its paws. The growing popularity of pampered pets can make the gift-giving decision that much more important for a pet owner.

Dr. Jennifer Coates of Pet-MD shared the best presents for pets are those that focus on what the pet likes to do. Just like a child doesn’t go crazy for a gift of clothing, a dog or cat will not react favorably to the gift of a new collar. While some may tout that their dog or cat loves their latest sweater or T-shirt, the reality is that that type of gift is more suited to the owner than the pet.

Pets, like children, much prefer toys.

“For dogs, we pretty much sell a lot of the Kong toy,” said Magdaleno Nevarez of River-bank’s Petco. “That is the ‘must have’ every Christmas.

“It has a hole in the middle where you can put a treat or peanut butter,” he added of the

Don’t forget Fidopopular toy.

According to Nevarez, dog toys and gifts do exceed the other pet categories, but cat toys are close behind.

“We sell more dog gifts during the Christmas holi-day,” he said. “For cats we sell a lot of different types of items.”

Those range from catnip mice to laser teaser toys, scratching posts and more.

Pet kits are also popular among holiday consumers, Nevarez added, indicating that while they do not sell a lot of items related to the exotic animal category, they do sell a lot of small animals including hamsters and guinea pigs.

Meanwhile, another pet retailer, PetSmart, has a lot of new items to unveil for the holiday season.

This year, said PetSmart Director of Marketing Debbie Beisswanger, they are introducing a cocktail-inspired line from Martha Stewart Pets, so your pets can dress to impress at holiday parties. With holiday-inspired dog bowls and beds, consumers can easily make sure their dog’s signature pieces are part of the holiday home décor.

Beisswanger also said to watch for popular human trends and brands in the pet world. Many people host tacky sweater parties every year, and this year, with a new Bret Michaels Pets Rock line following this inspiration, your pet could have the best sweater of them all. PetSmart is also introducing new holiday dog lines inspired by the movie “Frozen”, as well as Hello Kitty. So from the more traditional gifts, to the fun and humorous, they’ve got your pet covered.

“At PetSmart, we find that every year pet parents include their pet in the holiday fun more and more. We’re also bringing trends and well-known brands from the human world to the pet world – like holiday party attire, both glam and tacky, bowls and beds with great design,” Beisswanger said.

And the holidays aren’t just reserved for dogs and cats. Smaller pets like fish and guinea pigs can get in on the fun, too. PetSmart has an entire line of holiday-themed fish tank décor, and your guinea pig can be a little helper in PetSmart’s elf costume or sport reindeer antlers to get in the holiday spirit. ■

The best presents for pets

are those that focus

on what the pet

likes to do.

Dr. Jennifer Coates


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209 Magazine - Issue 5