Granite Bay View - November 2009

THE LIFE MAGAZINE OF GRANITE BAY • NOVEMBER 2009

Otow Orchards prepares for fall harvest

Granite Bay rabbi concentrates on spiritual growth Tips for the perfect Thanksgiving feast

ECRWSS Postal Customer Granite Bay, CA 95746

U.S. Postage Paid Permit #275 Roseville, CA 95678 PRSRT ST D

Fall in full swing, a wonderful time

A VIEW INSIDE IN THIS ISSUE: Fall at Otow Orchards Discover what’s growing Page 8

On the cover: Tosh Kuratomi of Otow Orchards is preparing for the persimmon harvest

Autumn Art Studios Tour 77 local artists show off their work at annual tour

Relax to the max Practicing yoga for good health Page 20

urkey, stuffing, cranberry sauce and mashed potatoes … my mouth is watering. Even though it’s just the beginning of November I’m ready for the annual Thanksgiving feast. It’s that time of year when eating right pretty much goes out the window at my house. I mean, let’s face it, not too much on the Thanksgiving table is considered low calorie. But that’s OK because to me this time of year is more than just eating a good meal. It’s about spending time with family and friends. I will be hosting Thanksgiving at my house this year and even though it’s sometimes difficult to get the shopping, cooking and preparing all together when you have a full time job,I enjoy it all and look forward to entertaining for this holiday. And this year I’m taking some of the Thanksgiving feast tips offered by our writer Megan Woods on page 4. No matter how much experi-

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Susan Belknap Editor

It’s that time of year when eating right pretty much goes out the window. Let’s face it, not too much on the Thanksgiving table is considered low calorie. ence you have as a cook and/or hostess, this article has something for everyone. I especially enjoyed reading the recipe for the onion and cheese strudel. Fall is also the time of year when the delectable persimmon is in all its glory. We caught up with Tosh Kuratomi

NITE A R G S AS L LA T T A

of Otow Orchards on Eureka Road who has been practicing the ancient art of hoshigaki, which means dried persimmon in Japanese for many years. If you’ve never tried this delicacy, you’re in for a real treat. But you better get there fast, as hoshigaki is only available for a short time each fall. Fall is also the beginning of a variety of holidays for all faiths. On page 16 read about Rabbi Alan Rabishaw and his views on Judaism and leading the Jewish congregation of Temple Or Rishon in Orangevale. For all you art lovers the annual Autumn Art Studios Tour will be held Nov 13, 14 and 15. If you’ve never taken advantage of this event, it’s a real treat to be able to watch our local artists up close and personal creating their masterpieces. So before you start stuffing that bird and baking those pumpkin pies in a few weeks I hope you’ll snag a few moments to read this issue of the Granite Bay View.

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ALSO IN THIS ISSUE: Tips for the feast Page 4

Calendar Page 12

Complete kitchen and bathroom remodels from cabinets to countertops, flooring, plumbing and electrical – we do it all!

Learning to be thankful Page 13

Day tripper Page 24

BEFORE

From conception... ◆ Design Consultation ◆ Price Agreement ◆ Schedule Timeline ◆ Teardown & Cleanup ◆ Measure & Production

GRANITE BAY VIEW 188 Cirby Way, Roseville, California 95678 www.granitebayview.com

AFTER November 2009 • Volume 20 • Number 11 General Info 916-351-3745 Editor, Susan Belknap, 774-7955, [email protected] Advertising director, Suzanne Stevenson, 774-7921, [email protected] Production supervisor, Sue Morin Cover design, Joe Stratton Cover photo, Brian Scott Copyright 2007. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Granite Bay View. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the Granite Bay View. A publication of Gold Country Media.

To completion...

◆ Product Delivery ◆ Quick & Efficient Installation: • appliances & fixtures • plumbing & electrical ◆ Clean-up and Walkthrough No Pain • No Subs • No Problems Visit our showroom:

8680 Sierra College @ Douglas Blvd. Lic#820794 Roseville www.atlasgranite.com 916-780-9600

Fabrication shop: 2560 Grennan Ct. Rancho Cordova • 916-638-7100

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Follow these tips for a memorable Thanksgiving BY MEGAN WOOD GRANITE BAY VIEW

hanksgiving can ruffle the feathers of even the most practiced host or hostess. But with a few tips from local experts, any holiday feast can be enhanced.

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Pre-dinner snacks: Gina Haskell, owner and chef of 2 Hens Catering in Quarry Ponds said her grandmother’s frittatas were a staple at her family’s Thanksgiving feast. These days, Haskell is creating her own family tradition with pear onion and jack cheese strudel garnished with toasted almonds and Granny Smith apples. “You can prepare them in advance and the day of, just pop them in the oven to warm,” Haskell said. “They look and taste gourmet, but they’re really easy, which is the best kind of appetizer.”

PEAR, ONION AND DRY JACK CHEESE STRUDELS 6 tablespoons (3/4 stick) unsalted butter 1 onion- chopped 1 Bosc pear, peeled, halved, cored, sliced ¾ cup (packed) grated dry jack cheese or ½ cup grated Parmesan cheese and ¼ cup grated sharp white cheddar cheese 3 tsp. whole grain Dijon mustard ½ tsp. salt 4 sheets frozen phyllo pastry, thawed

Melt 2 tablespoons butter in medium skillet. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in dry jack cheese, mustard and salt. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. Brush with melted butter, top with second sheet and brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo butter and pear mixture. (Strudels can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 375 degrees. Bake strudels until golden brown about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with

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PHOTOS BY PHILIP WOOD • GRANITE BAY VIEW

Add a festive Thanksgiving mood to dinner by bringing nature inside to the table, such as pumpkins and natural-woven textures, above. The tip to a perfect pumpkin pie? Make sure the crust has plenty of butter or lard for a great-tasting, flaky crust. degrees. Pour brine into a large storage container over the turkey and allow to set for 2448 hours.

Turkey Day cocktail It can be easy to slump into a food coma after Thanksgiving, but what hostess needs sleeping relatives on every flat surface? Tripp Harrison, Hawk’s Restaurant assistant manager and house sommelier, has whipped up a cocktail that is sure to keep guests wide-eyed and bushy tailed. remaining strudel, transfer to platter and serve. Garnish with thinly-sliced apples that have been soaked a few minutes in 2 cups water and lemon juice and sprinkle with sliced almonds.

Thanksgiving piece de resistance unforgettable? “I’ve found that brining the turkey for a few days keeps the meat juicy and tender and is still a relatively easy way to prepare turkey,” Reiter said.

Turkey Tips With so many ways to cook a turkey it’s nearly impossible to stick to just one tried-and-true method. From cooking the bird in a brown paper bag, to deepfrying or cooked using a rotisserie over a grill, Quarry Ponds Vande Rose butcher and general manager Pete Reiter has seen and heard it all. His favorite way to keep the

GRANITE BAY VIEW • NOVEMBER

A TURKEY BRINE TO TRY 4 qts water 3 1/2 cups kosher or sea salt 4 cups sugar 2 tbsp cracked peppercorns 7-8 cloves garlic 5 bay leaves coarsely crumbled

Bring ingredients to a boil and immediately refrigerate solution to allow brine to cool to 35

FRENCH PRESS COCKTAIL ¾ oz Biscotti liquor ¾ oz vanilla vodka (Hawks uses Absolut) ½ oz of espresso or very strong coffee ½ oz Courvoisier cognac Splash of simple syrup or sprinkle of granulated sugar Splash of half and half

Shake well and garnish with espresso beans.

Perfect Pies When it comes to post dinner pies, don’t let a sub-par crust leave a bad taste in your guests’ mouths. Chef and owner of A Chef’s Affair cater-

ing, Troi Frankhuizen, said the fat’s where it’s at for incredible crusts. “Flaky crusts need more butter or lard to keep the density down,” Frankhuizen said. “Butter gives more flavor, lard makes for more flaky crust. Do a good half and half combination for both flavor and flake.” For an extra zing, Frankhuizen suggests playing with different flours, found at specialty stores like Whole Foods or Nugget Market to really get creative with flavorful pies. “Substitute nut flours like almond or hazelnut for your pastry flour,” Frankhuizen said. “Hazelnut with a pumpkin pie would be really unique and give a different flavor to the pie.” For added sheen and sparkle, Frankhuizen brushes pies with a mixture of corn syrup and water, followed by a sprinkling of granulated sugar and returns the pie to the oven for 2-3 minutes to allow the glaze to set. “It just makes them look sparkly and irresistible,” Frankhuizen said.

Setting the mood Once you know how many you will be serving and the seating arrangement is done, the table decorations can make the feast complete. “The best part of fall colors is they can be so diverse depending on personal tastes,” said Quarry Ponds Lilygrass Florist owner Sara Richardson. “You can go traditional, organic, or glamorous just by switching a few key pieces.” Going organic is easy by bringing nature indoors. Richardson suggests natural woven textures to offset groupings of pomegranates, pumpkins or a spray of wheat and bunnygrass pods. White fairytale pumpkins with rich accent colors like burgundy and gold can be mixed with flowers like deep red roses, dahlias or mums for a glamorous look. “The nice part about fall colors and flowers is they can take you from Halloween to Thanksgiving and through most of the season,” Richardson said. “It’s easy to get creative and be inspired by what’s happening in nature, which I love.”

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Upcoming Events Near You... Roseville* November 3 Folsom** November 12 Morton’s Sacramento* November 16

7 PM 7 PM 7 PM

* This symposium will focus on the Living Bra Gentle Breast Life and Breast Augmentation ** This symposium will focus on Vaser Hi-Def 6 pack abs and body shaping.

Actual Patient

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*** Will focus on Thermage and Botox

GRANITE BAY VIEW • NOVEMBER

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Locals ready to set the art world on fire Discover Hidden Treasures in the Sierra Nevada Foothills

“I deal with the more absurd. Some people have come just to look and laugh, because I make crazy stuff.”

BY EILEEN WILSON GRANITE BAY VIEW

hroughout the yard are rusty pipes, rain-washed washers, horseshoes that have seen better days – stuff for the junkyard, some would say. But Loomis artist Steve Harrington would disagree. One of 77 artists who will show their work in 55 locations in Art, Verse and Vines, the 16th annual Autumn Art Studios Tour, Harrington knows that beauty is in the eye of the beholder. Thrilled to share his craft, he’s been working in metallic media for the last seven years, and can’t wait for tour visitors to behold his whimsical wares on display. The Preacher, a commanding piece that stands as tall as Harrington himself, is a central figure in his repository of wrought items. An iconic figure, crafted from exhaust pipes, chain, hinges and the like, The Preacher stands guard in the center of Harrington’s yard, cross and Bible (made of melded-together pieces of a metal filing box) in hand, waiting to greet anyone who comes within justsaying-hi distance. “People like to call it garden art,” Harrington said. “But I like to think the figures would work well inside the home, too.” He originally steered toward the representational, but is headed down a path to more asymmetrical figures – figures that look off balance, in recent months. “I deal with the more absurd,” Harrington admitted. “It appeals to me, trying different stuff. I’m into welding, but I’m trying to incorporate materials that aren’t purely metal in the work.” Harrington loves to capture his audience, and does so by creating the fun and fantastical – birds mounted atop wheels, elongated alligators welded with repeat-patterned round metal gadgets, and tends toward animal themes, which people love. “I show a lot of my work at the Flower Farm Nursery. I sell a lot more there than I ever

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Steve Harrington, art welder

PHILIP WOOD • GRANITE BAY VIEW

Sparks fly in Steve Harrington’s workshop as he gets down to the business of creating art.

WHERE TO PURCHASE TICKETS

ART, VERSE AND VINES 16TH ANNUAL AUTUMN ART STUDIOS TOUR

You can purchase tickets and pick up maps at the following locations:

When: 10 a.m. to 5 p.m. Friday thru Sunday, Nov 13-15 Where: Various locations throughout Placer County

• Creative Arts and Music Center 6210 Douglas Blvd., Granite Bay

Cost: $10 adults, free for 18 and under.

have in any gallery,” he said. Harrington admits he loves it when people take a look at his work and laugh. “Some people have come just to look and laugh, because I make crazy stuff,” he said. “They’re up-front about it, and I think it’s great. It’s a great compliment.” Mya Louw, an artist in Granite Bay, is also showcasing work on the tour. Internationally known, Louw is recognized for her vibrant colors. She is influenced by the Dutch school, and by African landscapes, a subject she knows first hand, as a decades-long resident of Africa. Paintings like, “Chatting Oaks” are rich in color – russet, ochre, mustard and olive

GRANITE BAY VIEW • NOVEMBER

• Roseville Arts Blue Line Gallery 405 Vernon St., Roseville • High Hand Gallery 3750 Taylor Road., Loomis • Wholesale Art and Framing 4441 Granite Drive., Rocklin PHILIP WOOD • GRANITE BAY VIEW

Art welder Steve Harrington with “The Preacher.” greens and feature a complicated pallet, with amazing falllike hues. In addition to landscapes, Northern California in particular, Louw is known for her female forms. Louw displays her art all over

• Online at placerarts.org

the world, and uses her art to raise funds for causes like child abuse prevention, breast cancer research and more. Of course, the Autumn Art Studio Tour offers visitors a peak at 75 additional artists work and lives, so, art enthusi-

asts are sure to find several studios that will amaze and inspire. “It gives people in the area the opportunity to really see and appreciate what artists in the area are doing,” said Rosie Stillwell, studio tour coordinator for Placer Arts. “People get to talk with the artists about the process and see demonstrations – painters, jewelry making – there are a lot of different mediums that can be demonstrated.” Stillwell, a patron of the arts, though not an artist herself, said she is thrilled to be involved with the tour. “I’ve always been a patron of the arts, and I really believe in Placer Arts,” she said. “Youngsters aren’t getting the opportunity to see and take part in art in schools, like in years past,” she said, stating admission is free for youngsters up to age 18. “Last year’s event was successful in many ways. By success, I don’t just measure it in how many people we sold tickets to, or how much money was raised. It’s more about exposure (for the artists). Some artists received commissions, some sold work, some have people approach them to teach classes,” she said. In challenging financial times, though, money is important too. Funds raised from the tour will go to Placer Arts budget, which will help fulfill the mission of the arts council. “Just look on the Web site. There are so many things Placer Arts offers,” Stillwell said. Art enthusiasts can pick up tour maps at various locations, and visit as few or as many studios as they wish. “Many artists will have light refreshments, and some restaurant sponsors will offer discounts to studio attendees,” Stillwell said. “It’s a lovely time of year, with the fall colors. We always seem to get perfect weather.”

Visit the Clay Corner for unique gifts

N O V E M B E R AT QUARRY PONDS

J. Christian for beauty supplies, and gift certificates are always much appreciated. Pizza Antica, Quarry Ponds Cafe, Hawks.

Highlight the Holidays Shop Quarry Ponds Market Hall for all your holiday needs Order your Thanksgiving Turkey from VandeRose Appetizers and sides from 2 Hens Kitchen and Catering Desserts from Bay Gourmet Centerpiece from Lily Grass

2 Hens Market & Catering Featuring specialty foods on the go and full-service catering. Gina Haskell brings the Hens to Quarry Ponds after a two year hiatus. Come see what we’re cooking up starting with great food and inspiring cooks with unique classes and seminars.

Quarry Ponds Café unveiled on Wednesday, October 28

See www.quarryponds.com for details.

Come in and meet new manager, Laura Kudla and enjoy the all new menus inspired by American Regional styles as interpreted by our inventive chef, Scott Snyder. Brunch hours: Tues-Fri 10:002:00, Sat-Sun 8:00-2:00. Dinner hours: Wed-Sun 5:00-9:00. We look forward to serving you.

We’re looking forward to a Engaged Wedding Library Happy Holiday Season with Located on the pond, the library is a new free wedding planning resource for many wonderful options! brides-to-be. Research material, meet with wedding vendors, shop for gifts. Brides receive a goody bag on their first visit and enjoy other complimentary gifts when using their library card. Free monthly planning seminars will begin in January. Hours are Tues.-Sat. 10-4 pm.

ON-GOING EVENTS CALENDAR Foothill Farmers Market

Student Musician Night moves to Friday evenings inside Toast Restaurant and special featured concerts will take place on select Saturday evenings through the winter months.

Sunday Mornings Outdoors in the Parking Lot Locally grown Fruits and Vegetables 9:30 a.m. to 1:30 p.m.

Come get a taste of what our new chef, Scott, is cooking up. 50% off breakfast Mon.Thurs. 8:30 am to 11:00 am

916.772.5888

[email protected] | 916-941-6831

Cavitt Stallman Rd.

(916) 783-3113 peets.com

(916) 786-2333 916.797.4060 [email protected]

(916) 791-2529

Douglas Blvd.

(916) 786-0400 pizzaantica.com (916) 771-5300

(916) 774-0440 jchristiaandayspa.com

916.791.6200 hawksrestaurant.com

Barton Road

Sierra College Blvd.

916.760.7552 Eureka Road

Roseville Pkwy.

(916) 771-5459

Quality Dining • www.quarryponds.com • Shopping • Market GRANITE BAY VIEW • NOVEMBER

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A look at November’s other orange fruit The focus is on persimmons at Otow Orchards in Granite Bay BY EILEEN WILSON GRANITE BAY VIEW

rancher’s hands say a lot. They are usually strong, callused, with wide, flat nails, rough, and showing wear, just like the non-designer, worn chambray shirt, blue jeans and dusty shoes. Tosh Kuratomi looks every bit the rancher, right down to the wiry little dog roaming by his side. Luckily, not only does Kuratomi look the part of a rancher, but he excels at the job. Otow Orchard’s success depends on Kuratomi and his family’s know how, and ability to plant, harvest, weed and water, not to mention soil conditions and cooperative weather. Kuratomi has been running the orchard for more than 10 years, but has labored many a weekend and vacation amid the fruits and vegetables since marrying Chris Otow Kuratomi many years ago. But those who know a bit of Granite Bay history know the orchard has been around much longer than that. In 1911 Chris Otow Kuratomi’s grandparents cleared the land of rocks and scrub oak, and started planting. The lot included grapes, persimmons, pears, peaches – a wonderful array of sweet deliciousness on the 20-acre plot. During the 1930s, Helen Kitchitaro, who later became Helen Otow, helped her widowed mother run the place, and, although she was the youngest of three siblings, ended up running the orchard with her husband in later years. In spite of the fact that Otow and her husband, Seiichi, were forced to relocate to the Tule Lake Internment Camp during World War II, they ultimately made a success of the family orchard, selling what they harvested to the Fruit Shed in

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BRIAN SCOTT • SPECIAL TO THE GRANITE BAY VIEW

Tosh Kuratomi examines the persimmons at his orchard in Granite Bay. Kuratomi makes sure the fruit is ripe before it can be dried into hoshigaki. Kuratomi said hoshigaki takes about six weeks and requires lots of tender care. Loomis. Today, Helen Otow, a spry 93 years old, can still be found each day working her tomato garden. “I’m not working, really,” she said. “I’m just here.” Tosh Kuratomi disagrees with his mother-in-law. “We couldn’t get along without her – she runs the register, and grows vegetables,” he said. “All three of the siblings were born right here. My mother-inlaw is the youngest – she still has a 96-year-old sister in

GRANITE BAY VIEW • NOVEMBER

“The sugar comes from the inside, that’s the magic to it. The practice was a way to preserve persimmons, and it was a special treat at New Years time.” Tosh Kuratomi, Otow Orchards

Sacramento, too. The land was split among the three siblings, but Helen got the lion’s share because she was ranching.” Today the orchard stands at 39.5 acres, with orchards covering half of it. Mr. Saeng, (the strawberry seller at the corner of Barton Road and Douglas

Boulevard) grows his strawberries on about five acres as well. The orchard produces healthy, delicious and chemical-pest-killer-free bounty year round. This time of year, however, is one of the busiest seasons for the family.

Quince, olives, apples, Asian pears and pomegranates abound in the fall harvest. But what the family orchard is most known for is its hoshigaki. Hoshigaki, or dried persimmon in Japanese, is a sugary delicacy that people who partake, look forward to each fall. Who knew persimmons could be so delicious? Tasty orange fruit dangles in every direction at Otow Orchard this time of year - fruit that will be lovingly handled

“To sell everything right from here has been a big change, people used to wholesale it out – they used to send it to the fruit sheds to deal with. We feel like we’re part of a community, rather than just a family taking care of our business and property.” Tosh Kuratomi

Viviano Kuratomi gets ready to bite into a persimmon his grandmother, Chris Kuratomi is peeling. BRIAN SCOTT • SPECIAL TO THE GRANITE BAY VIEW

and squeezed every few days, throughout the six-week process. Careful caressing now, results in a sweet, naturally-sugarcoated specialty by mid November. “The sugar comes from the inside, that’s the magic to it,” confided Kuratomi. “The practice was a way to preserve persimmons, and it was a special treat at New Years time.” According to Kuratomi, there are only about nine people who make and sell hoshigaki in Placer County, and the delicacy can sometimes be found at farmers’ markets. But Placer County residents aren’t the only ones enjoying the sugar-coated sweet. “We sell to wholesalers too – hoshigaki is big in Hawaii, and we do a great mail-order business,” Kuratomi said. But Kuratomi doesn’t typically send his best stuff far a field. “We save the best of the hoshigaki for individuals who come in. We also sell to a market in Sacramento – they can’t keep it on their shelves,” he

KNOW AND GO OTOW ORCHARD Where: 6232 Eureka Road, Granite Bay (between Barton and Auburn Folsom roads) Hours: 9 a.m. to 6 p.m. Tuesday - Saturday, 10 a.m. to 5 p.m. Sunday, closed Monday Web site: Otoworchard.com

Chris and Tosh Kuratomi and their son Toshio begin the process of drying the persimmons they have grown on their land at Otow Orchards in Granite Bay. BRIAN SCOTT • SPECIAL TO THE GRANITE BAY VIEW

said. The practice of perfecting dried persimmons is so unique, that PBS television producer, Huell Howser filmed a 30-minute segment about Otow Orchards a few years ago. “Huell called me personally, just a few days ago, to say that they’re re-running the show about our persimmons on KVIE on Nov. 19,” Kuratomi said. He credits organizations like Placer Land Trust, that will be

part of an open house at the orchard from 1 to 3 p.m. Saturday, Nov. 14, and the slow food movement, for keeping people interested in buying fruits and vegetables locally. “To sell everything right from here has been a big change, people used to wholesale it out – they used to send it to the fruit sheds to deal with,” Kuratomi said.“We feel like we’re part of a community, rather than just a family taking care of our business and prop-

erty.” On a typical Saturday, the orchard will see about 40 customers. During peach season, Kuratomi explained that several cars would be in the parking area at all times – patrons seeking the perfect peach. “We see all walks of life here,” he said. “We get folks from Cameron Park, El Dorado Hills, from all over.” Kuratomi and his family are big proponents of shopping at local stores and purchasing

local goods and produce. “We don’t want to lose our neighborhood stores. We’d rather get our doughnuts from Carol (Bill’s Donuts), than Krispy Kremes,” he said. “You can get a doughnut anywhere. But there, you stop and talk to people. Most of the time, I eat up the donut before I ever leave the store.” Safety in food handing is one of Kuratomi’s reasons for preferring local foods in his pantry. “There’s only one link between the product and your kitchen table,” he said. “Things that are grown in Mexico – just the miles, and the way it’s kept, the chemicals.” In spite of the increasing cost of metered water, and the pesky olive fruit fly, Kuratomi, his wife and mother-in-law hope the orchard will be a viable concern for generations to come. After all, any given weekend, four generations – descendants of the Otow family can be seen raking, weeding, cultivating, and plumping those perfect persimmons.

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K.T. Flynn Dining View

Ruth’s Chris continues to sizzle

Dine, dance and party at Zigato’s Zigato’s has been a long time at The Station since Sacramento favorite, the menu features

Once the home of The Station Nightclub and Ultra Lounge located in the historic structure at the corner of Orlando and Riverside at the southern entrance to Roseville at I-80, this is now the home of Zigato’s at The Station, which happens to be the only local restaurant and dance club venue offering dining, dancing and entertainment seven nights a week. The Station is your departure point for an enjoyable experience!

all time favorites like the savory pizzas including the tasty Whole Kit & Caboose pizza and Kiss Me in the Morning pizza which is made with 4 cheeses and a nice touch of garlic. Try one of the flavorful pastas, the popular tri tip dip sandwich served with a side of au jus, or the fire-grilled Atlantic salmon with refreshing mango salsa served with harvest rice pilaf. Or there’s the fabulous sesame chicken salad which is great for sharing. The entertainment calendar is filled seven nights a week. A mix of entertainment is targeted mostly at a 30+ crowd and everyone seems to have a great time.

This is the spot for Karaoke and for dance lessons for those that would like to learn west coast swing, country line dancing and salsa. And tango will be added next. On Mondays the Blues jam begins at 8 pm. Bring your instrument or your voice and join the party. Tuesday Managers Don Dahl, Steve Zigler, and Len Travis nights it’s the West Coast Swing with lessons starting at 7 pm. Keep it county Quite aptly named, The Station’s each Wednesday with dance lessons exterior is comprised of box cars. But there’s so much more to this story. The from 6:30 then DJ John till closing. property which houses The Station was Thursday nights it’s salsa with free lessons provided by Del Campo at 8pm purchased by Irving and Carol Ross in and Fridays are all about 70s and 80’s the late 90’s who kept the building in hits. Come in each Saturday from 4-8 the current configuration to reflect the pm and enjoy the $9.95 roasted prime rail heritage of the City of Roseville rib dinner special while listening to and they have been on a mission to restore the property to mirror the glory easy classics. On Sundays, Karaoke starts at 4 and Rainbow Sunday at days of rail travel. 10pm. So today, Zigato’s at The Station In a venue reflective of the rail continues to be reminiscent of that time. Step inside and you’ll be amazed. heritage you wouldn’t expect present day laid back comfort and a mix of There is a spacious 7000 foot interior nostalgia. Yet that’s exactly what you featuring two ebony hardwood dance get at Zigato’s at The Station, where floors and the décor replicates that of the 1930’s, 40’s and 50’s era when rail you can also hold corporate meetings, birthday parties, weddings and events travel was considered most elegant form of travel for celebrities and movie during the day and dance, sing and play every night. stars alike. The Steel Train Partners LP managing partner Len Travis brought together Steve Zigler of Zigato’s Restaurant and Don Dahl of the Train Station Supper Club to form a triumvirate of talent. And the changes are noted all around: new décor, great food and music all put this box car back on track. It’s all about eating, drinking, dancing and having a good time here. The menu surprises with tasty offerings and presentations that you would expect to get at an upscale establishment. And

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Zigato’s at the Station is open daily from 4 pm and dinner is served nightly but this spot may still be a well kept secret. Call or go online for additional information on wine dinners, events, entertainment, and catering.

Zigato’s at The Station 1100 Orlando Ave. Roseville 95661 916-728-1166 Open Daily from 4pm Dinner served nightly Private lunches, events

GRANITE BAY VIEW • NOVEMBER

What sets Ruth’s Chris Steak House apart from the others is that at Ruth’s Chris the steaks actually “speak” for themselves. The signature sizzle comes from the ultimate preparation style where the finest custom-aged Midwestern beef is broiled in 1800 degree ovens and served sizzling on special 500degree plates. Glorious tender, juicy flavor is exactly what you get with each filet, rib eye, New York strip, porter house, T-bone or lamb and veal chop, each broiled as you like and delivered to your table sizzling in butter. No fancy sauces here to cover up the flavor. Your meal can be accompanied by signature sides intended for sharing. The pecan-crusted sweet potato casserole tops the list of favorites followed by mashed potatoes with a hint of garlic; creamed spinach; potatoes au gratin with three cheeses; and ziti with caramelized onions and cheese sauce, or there’s also fresh broccoli and asparagus. For today’s restaurants the dominant trend is farm-tofork cuisine, which allows chefs to change their menus often to reflect the best seasonal and locally grown ingredients. Executive Chef Matt Schmierer clearly shows his passion for innovative gourmet preparations in the seasonal menu he creates with his specialties that add new levels of enjoyment. In addition to exceptional steaks, the menu highlights seafood and other specialty entrees including the savory jumbo shrimp sautéed New Orleans-style in a decadent butter, garlic and white wine reduction and the perfectly cooked oven roasted freerange double chicken breast stuffed with rich, aromatic garlic herb cheese and served with lemon butter. Along with the award winning wine list that

General Manager Manuel Dos Santos and Executive Chef Matt Schmierer

includes close to 350 outstanding varietals, dining here is both memorable and satisfying with the perfect combination of inviting atmosphere and classic fare. But then, that is exactly what you would expect from Ruth’s Chris. And since these aren’t the usual economical times and to create a more informal, casual vibe the scrumptious food can now be sampled at bargain prices! You’ll fall in love with Ruth’s Classic 3course fall and winter menu featuring mouthwatering meals priced at only $39.95 featuring a selection of starters, entrees, personal sides and desserts. In addition, the recently introduced Prime Hour can be enjoyed each MondayFriday from 4-6 pm when you can enjoy prime appetizers like the crispy calamari, lightly fried and tossed with a spicy Thai chili sauce and filet sliders served with a creamy horseradish sauce each only $4 and there’s a nice selection of drink specials to sip on. For anyone with a sweet tooth there is no shortage of seductive desserts on this restaurant’s menu. One of the most desirable is the back-to-basics confection banana cream pie, which was recently brought back by popular demand. But as far as chocolate lovers are concerned, don’t miss the Chocolate Explosion which

Ruth’s Chris Steak House 1185 Galleria Blvd. Suite P-120 at Westfield Galleria Mall Main Entrance Roseville 95678 916-780-6910 ruthschris.com Lunch for the Holidays Dinner nightly Happy Hour Mon.-Fri. 4-6pm

is more then decadent. “People used to think of us as a special-occasion restaurant”, notes General Manager Manuel Dos Santos who was born in Africa and learned to cook in Brazil while studying for his business degree and then ended up following his father’s passion for the culinary arts instead. He says that he is quite honored to be with “the best of the best” in the industry. With stellar service that includes customized menus, private dining rooms with audio/visual and even floral needs to add to your festivities, make your reservations now for your holiday gatherings. Ruth’s Chris will also be open for lunch starting the day after Thanksgiving and then every Wednesday, Thursday and Friday throughout the month of December serving a lighter menu with salads, seafood, and chicken items. And if you are looking for that perfect holiday gift, buy a Ruth’s Chris gift card which comes with a special 10% savings reward. Call the restaurant for more information.

GRANITE BAY VIEW • NOVEMBER

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Happenings $5.00 Premium Wine of the Week

SATURDAY, NOV. 7 Get ready to bid on the Eureka Schools Foundation 17th annual

auction at the Granite Bay Golf Club. Dinner, dance and auction benefits Eureka Union schools.

Auction items include collectible wines, dinners and meals at local restaurants. Visit eurekaschoolsfoundation.org/onlineauction for more information. Free introductory ice hockey class for those between the ages of 4 and 8 is being offered at Skatetown. Skates and equipment are provided. It is 12:151:45 p.m., but students should arrive at 11 a.m. to check in. Spaces are limited to 20 people. For directions, visit www.skatetown.biz. Info: 783-8550 or email [email protected].

CONTINUING EVENTS With autumn in the air, Quarry Ponds Granite Bay continues to offer live local music on Saturday nights and other evenings through the fall and winter seasons. The live music begins at 7 p.m. and often will feature student musicians.

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Quarry Ponds in Granite Bay hosts the Foothill Farmers’ Market each Sunday from 9:30 a.m. to 1:30 p.m. in the parking lot area of the center.

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Free handyman services are available to low income seniors of Placer County offered by Seniors First. Info: 782-6247.

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Legal Services of Northern California sponsors free senior legal education clinics and legal consultation services for seniors. Info: (530) 823-7560.

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Granite Bay Curves weight management class will meet at 6:30 p.m. the second Wednesday of each month at Raley’s event center in Roseville. Storytime for 3-5-year-olds meets at 10:30 a.m. Fridays at the Granite Bay Library, 6475 Douglas Blvd. Info: 791-5590. Eureka/Granite Bay 4H will meet at 7 p.m. the third Tuesday of each month at the Granite Bay Library, 6475 Douglas Blvd. Info: 771-6769 or 791-6385.

Thankfulness comes with many blessings hankfulness and words like gratefulness, sincerity and blessings can be incorporated into the holidays as well as become an integral part of daily living in your household. Here are some ways to teach your child how to show appreciation to the special people in their lives and at the same time reap many benefits.

A smile and/or a little note or gift of a flower from your child would make their day.

T

Family heritage Share past Thanksgivings and have the grandparents tell about the old days. Talk about traditions and how customs have changed. What things do you do now as a family because of the past?

Brainstorm together “100 Things I’m Thankful for…” or “I’m Blessed with…” Imagine “Ways I’m Grateful” and make a booklet of what “thankfulness” means to your family.

Poetry Give your child an idea for an acrostic poem related to Thanksgiving using words like, gratitude, blessings and grateful. Spell out grateful on paper, and have your child use the let-

Sheri Hitchings Saying Thank You

ters of the word and tell how they are grateful for their grandparents, brother, sister, aunt, uncle or cousin. You might be surprised when you find your child developing an acrostic poem for you. Sample: Glad you’re my grandparents. Really love your cooking. Always good listeners. Treat me with sincerity. Excellent storytellers. Family means everything to you. Unusually sweet. Love you!

ing one reason for being grateful. The first person takes “G” for example, “groceries,” the second person takes “R,” for example, “responsibility,” etc. until you have finished spelling the word.

Postman, postman deliver the letter Write letters to an old friend, mentor and co-worker to thank them for being helpful or special in some way, also reminding them what they mean to you. Share your letter with your child and talk about what your child could do to express what others mean to him.

Opening the mind and heart Teach appreciation for your children’s gifts of kindness, love and respect. Have the child keep a “grateful” or “thankful “journal, writing down or drawing five things every day for which he’s grateful or thankful.

Turn shopping from “me” to “them” How many times have you shopped with your child and he wants you to buy him something? Instead of buying your child “that little something,” have you child buy something little for someone who is homeless or in the hospital.

Charity in the neighborhood

Communication and thinking outside the box

Surprise neighbors, teachers, service people, church friends and business people with your charitable “thank you.”“You’re doing a good job because…” and “I appreciate your patience/understanding when…” or “I’m grateful for…”

After dinner, while sitting around the table, spell out a word, like grateful. Go around the table with each person say-

Game time Make a tradition of games that can be used throughout the year. Games are time for learning and bonding. For example, if you play games with alphabet letters, you are also developing brainstorming techniques and working on spelling. Make up words that mean grateful, thankful, sincere, etc. Banagrams is an excellent game for all family members to make up words

and use for crossword puzzles. Try spelling out the name of the person sitting next to you; say one thing you’re grateful for by using each letter of their name to describe the person. For example, using the name “John” you could say, “I’m grateful for John because he’s joyful.”

What about the challenges we face in life? Share challenging times you have in your life that turned out to be times when you were grateful or thankful or appreciated someone’s sincerity. Ask your child for examples. How have you grown or what have you learned, appreciated, or felt blessed about when you were faced with a challenge?

Gratitude should be a habit Create the habit of thankfulness. Select a time of day every day for reflection and discuss thankfulness. You will be grateful you did. Sheri Hitchings can be reached at [email protected].

“Stay Healthy...Eat Fish”

Granite Bay’s Reed crowned Mrs. Sacramento Encouraged to enter the pageant by her daughter Jessica, the Reed family has a history of beauty queens. Cyndee Reed’s mother, Diane, was Miss Vallejo 1954 and her daughter, Jessica, was Miss Sacramento 2005-2006. With this role, Cyndee is responsible to meet a mandatory requirement of 25 public appearances as Mrs. Sacramento. These appearances include various parades, fundraisers, mistress of ceremonies duties, Chamber of Commerce ribbon cuttings and special children’s events. Scoring for this title featured four categories including an individual interview with judges, sportswear and formalwear competition and an impromptu question/answer session. Cyndee is a sixth generation Californian and a direct descendent from a ‘49er Gold Rush

Cyndee Reed has a family history of winning beauty pageants as her mother, Diane, was Miss Vallejo in 1954.

pioneer family, registered with the California Historical Society of Pioneers. She has lived in the Sacramento area all of her life and has been married for almost 30 years to Ronnie Reed. Cyndee is the director of religious education at St Joseph Marello Catholic Parish, managing The ROCK, grades 1-5. She is the treasurer of the Ladies Social Outreach Ministry and a member of River City Corvette Club. To schedule an appearance at a local event, Cyndee may be contacted at [email protected].

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Eureka Schools Foundation gives $401,000 to district T he Eureka Schools Foundation recently announced it awarded the Eureka Union School District a total of $401,000 to sustain education programs for every student at every school within the EUSD. These funds were raised through ESF’s 2008-09 fundraising events, including ESF’s auction events, Foundation Cup Golf Tournament, Country Faire and 5k Fund Run and through its annual Giving Campaign where parents donate money for their child’s education.

COURTESY

Sustaining programs Donations to the Eureka Schools Foundation sustain, in whole or in part, valuable programs and teaching resources, including: • Weekly music program in grades 4-6. • Band instruction in grades 5-8. • Ongoing library resources and clerks in grades K-8. • After-school athletics and coaches in grades 7-8. • Before and after school Spanish language instruction

The Eureka Schools Foundation recently awarded the Eureka Union School District with a check for $401,000. Pictured are Lisa Banker ,assistant principal, Olympus Jr. High, Greg Sazima, ESF president, Peter Towne principal, Greenhills Elementary , Jennifer Platt,principal, Cavitt Jr. High, Stephanie Groat principal, Maidu Elementary, Kristi Ellison, principal, Oakhills Elementary, Patrice McCallum, principal, Ridgeview Elementary, Diane Duncan,principal, Excelsior Elementary and Kelly Graham, principal, Olympus Jr. High. in grades 1-6. • 21st century teaching technology including Promethean boards, classroom audio systems and document cameras at all district schools. • Individual school-based grants for site-specific needs. • Summer teaching institute for Challenge 21, the district-

wide initiative to bring innovative 21st century teaching practices such as critical thinking and project-based learning into all curriculums. Eureka Schools Foundation raises and distributes to each school site, donation resources from its community partners including parents, teachers,

local businesses and neighbors. “It is vitally important that our school district continue to offer the range of distinguishable advantage-based programs to our students,” said Dr. Tim McCarty, superintendent, Eureka Union School District. “Without the funds given by

ESF, the district would be faced with a scenario similar to other districts in our region that have had to cut program after program.” To learn more about ESF’s upcoming fundraising events, ESF-funded programs visit ESF at eurekaschoolsfoundation.org.

ESF to host Auction Gala Please join us for our Thanksgiving Workshop on November 20th

The Eureka Schools Foundation is gearing up for its largest event of the year, the ESF Auction Gala. This year the event will be held Saturday Nov. 7 at the Granite Bay Golf Club. Auction items will include collectible wines, dinners and meals at local restaurants, dinner parties, mini-vacations or get-away trips and more. Kicking off ESF’s 17th annual auction, dinner and dance event will be Granite Bay’s answer to eBay — the ESF online auction, which is currently open to the entire community prior to the Auction Gala. Get your bids in now. The ESF online auction can be

EUREKA SCHOOLS FOUNDATION AUCTION GALA What: Dinner, dance and auction When: Saturday, Nov. 7 Where: Granite Bay Golf Club Info: eurekaschools foundation.org

accessed via the Internet until closing on Wednesday, Nov. 3. All items are donated, with proceeds going to every student at every school within the Eureka Union School District. ~ Staff Report

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JEREMY NELSON • SPECIAL TO THE GRANITE BAY VIEW

Rabbi Alan Rabishaw, a Granite Bay resident, prepares the Torah for Friday evening services at Temple Or Rishon in Orangevale. His family found their way back to Judaism two generations after his immigrant grandparents shed their traditions in an attempt to assimilate into American culture.

Rabbi reclaims his religious roots “I want the congregation to know what it means to or the first nine years of be of the people of Israel, a life of learning and his life, Rabbi Alan spiritual growth. But more than that, I want that for Rabishaw celebrated their children and grandchildren. Christmas.

BY MEGAN WOOD GRANITE BAY VIEW

F

Although his family was Jewish by name and descent, that was as far as it went for Rabishaw’s family for many years. After immigrating to the United States from Russia, Rabishaw’s grandfather and his siblings wanted to make a new life for themselves, which meant shedding their Jewish traditions and assimilating into American culture. “They wanted to escape the things that had made life difficult for them in Russia,” Rabishaw, a Granite Bay resident said. It wasn’t until a temple in Rabishaw’s Chicago neighborhood began gaining prominence among his parent’s friends that Rabishaw and his family found their way back to

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Rabbi Alan Rabishaw, Granite Bay resident

Judaism. And when they did, Rabishaw jumped in with both feet. “We were reclaiming our history and our traditions,” Rabishaw said. “Our beliefs had meaning and we were connecting with other families.” Before long, Rabishaw found a lifelong friend in the rabbi’s son and was spending a lot of his free time at his house. Looking back, Rabishaw said the rabbi’s ability to connect with his congregation and his approachability was inspiring to see. Rabishaw became heavily involved in the temple’s youth

GRANITE BAY VIEW • NOVEMBER

group taking leadership positions and eventually teaching Hebrew to the younger students. “I got deeply involved with the temple because it was something that gave my life meaning,” Rabishaw said. Rabishaw became ordained in 1991 from the Hebrew Union College-Jewish Institute of Religion in Ohio and has since served in temples large and small before landing in Granite Bay to serve at Temple Or Rishon in Orangevale. A vast difference from the Los Angeles and Phoenix congregations he previously served, Rabishaw said he admired the sense of commu-

nity he felt both in Granite Bay and at Temple Or Rishon. “I think it is a smaller community that is very close and has the potential to reach the greater community,” Rabishaw said. “I believe they want that opportunity and I’m happy to step into that position and help Or Rishon be a real Jewish center.” Rabishaw’s vision, passion and excitement are a few things that the temple search committee and his congregation admired in their new rabbi. “Partnership with the temple leadership, the congregation itself and the larger Jewish community was central to our search,” said Sam Levine, chairman of Temple Or Rishon’s search committee. “(Rabishaw) had a complete and innate understanding of all that we were looking for and how we were going to build that together.” Granite Bay residents and

Temple Or Rishon members, Andy and Cheryll Goldscheid said the excitement that Rabishaw brings to the temple is contagious and brings a sense of renewal to the congregation of more than 200 families. With some of the most important Jewish holidays like Simchat Torah, a celebration of the beginning of a new annual Torah reading cycle, and Hanukkah coming up, Rabishaw is not only focusing on the spirit and meaning of these holidays, but the meaning of being and living core Jewish values. “I want the congregation to know what it means to be of the people of Israel, a life of learning and spiritual growth,” Rabishaw said. “But more than that, I want that for their children and grandchildren. I would love to have future generations carry a sense of identity and pride for their faith into their adult lives.”

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Are you smarter than a Grizzly? he second annual “So You Think You’re Smarter Than A Granite Bay Grizzly” game show, dinner auction was held recently at the Granite Bay Golf Club. The festivities included a wine tasting

T

by Casque Wines of Loomis, silent auction, dinner and game show-style competition where Granite Bay students took on the parents to see which generation could answer the most questions.

Photos by Tim Lloyd, special to the Granite Bay View

Granite Bay High School members of student government were on hand to help with the evening’s festivities.

Gary Deck and Lori and John Lucia.

Jeff Schmidley and Jill Sanchez.

Mitch Yeaton, Sonia Immers, Spencer Kimes, Deanne Motsenbocker, Nick Sadek, Eve Fenstermaker and Cynthia Smith are in the party mood. Theresa De Marco, Kristie Greiss and Hani Greiss.

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Kristin Marshall and Kevin Kelly enjoy a night out at the “Are You Smarter than a Granite Bay Grizzly” fundraiser held recently at the Granite Bay Golf Club.

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Participants in Elizabeth Lundeen’s yoga class at the Flower Farm Nursery hold their arms out as they start to relax. PHOTOS BY PHILIP WOOD • GRANITE BAY VIEW

Yoga Delight: Mind meets body at local nurseries BY EILEEN WILSON GRANITE BAY VIEW

oga has been relieving stress and changing people’s lives since ancient times. And now, more than ever, people are looking for ways to relax, or challenge themselves - both mentally and physically. Yoga, for many, is an ideal exercise to build strength, flexibility, and bring mind, body and soul in to alignment. And Elizabeth Lundeen and Cathy Mikles offer two unique locations to practice their healing art. Locations that are both relaxing and surprisingly invigorating. Oversized oaks, vibrant Japanese maples, murmuring waterfalls – sights and sounds to soothe the stressed-out soul and facilitate a superior downward dog are all present at the Flower Farm Inn and Nursery, located at the corner of Auburn Folsom and Horseshoe Bar roads. It’s is a nature-filled wonderland, which lends itself to tranquility and peacefulness, the cornerstone of any successful yoga practice. Taught by Elizabeth Lun-

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KNOW AND GO

Michelle Brown practices a stretching movement in Elizabeth Lundeen’s yoga class, which is held at the Flower Farm Inn.

FLOWER FARM YOGA When: Tuesday 9:15 a.m., Wednesday 4:30 p.m. Where: 4150 Auburn Folsom Road, Loomis Cost: $10 drop in fee HIGH -HAND YOGA Where: 3790 Taylor Road, Loomis When: Wednesday 9 a.m. Cost: $10 drop in fee

deen, who has been practicing yoga for more than 10 years, twisting, turning, and stretching fun takes place in the farm’s event barn, which, on any weekend, is the venue for weddings and parties. With open windows and doors, allowing fresh air and nature’s soothing sounds to drift about, the space is inviting. “Sometimes we practice on the lawn under the big oak tree,” Lundeen said. “There are chickens outside and people bring their dogs, who sit on the porch while we practice. This is a beautiful place and a perfect location – I just love the ener-

GRANITE BAY VIEW • NOVEMBER

gy.” While the location may be the icing on the cake, it’s the practice itself that is the substance. With a usual crowd of up to 20 students, easily accommodated in the large space, Lundeen encourages newcomers and veterans alike. “We’re open to all levels. It’s very non-threatening and noncompetitive,” she said. “This is what I love about yoga. You have a class of many people – you can have someone who has been practicing yoga for many years, next to someone who’s taking their first class. You simply modify

so you can all practice together.” Also important to Lundeen, is the fact that the class fosters a sense of community; a facet of our fast-paced world she feels is disappearing. “I have people of all ages – everybody’s gotten to know each other really well. We notice when someone is missing,” she said, and notes that for many of her students, the practice is the highlight of their day. Lundeen shares her practice on Tuesday mornings and Wednesday afternoons. An extra perk - the morning class frequently wanders to the

on-site café for a bite or a cup of tea. In addition to Flower Farm location, Cathy Mikles, who has been practicing yoga for more than 30 years, teaches students in the old fruit shed located at High-Hand Nursery. “We’ve been holding classes here for a few months and already have between 13 and 17 people,” Mikles said. “That’s a great showing on a consistent basis. The ladies love it, and the class keeps getting bigger.” Mikles teaches yoga at various venues, and said she is excited to be in such a great location, with practitioners she describes as “a bunch of lovely women.” Most of her students come from Loomis, but residents of Granite Bay and Roseville also come for their yoga fix. A tranquil location, the fruit shed is surrounded by flowers, fountains and shady foliage. “It’s the perfect combination – coffee and snack after class in the new café,” Mikles said. Mikles specializes in yoga that involves movement, with a slow pace. “What I love so much about • SEE YOGA PAGE 22

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Twenty-one universal rewards of exercise The number one reason that most people are out-of-shape is that they don’t exercise enough o yourself a favor and print this list and post it where you’ll see it every day. When you need motivation or encouragement, simply read over this list and feel your motivation soar.

D

You’ll reset your body Exercise has been described as a giant reset button. A good workout will block appetite swings, improve your mood and even help you sleep.

Your clothes will fit better Consistent exercise will tone and tighten your body, causing your clothes to not only fit better but to also look nicer. Also exercise ensures that soon you’ll be trading your clothes in for smaller sizes.

You’ll be less stressed You have enough stress in your life - it’s time for a break. A good workout invigorates your muscles, leaving you relaxed and less stressed.

You’ll have more energy WebMD tallied research studies and concluded that exercise increases energy levels in sedentary patients. Next

skyrockets. Debra Skelton Keeping Fit

time you feel fatigued, fight it will the most powerful tool available: exercise.

You’ll be stronger Exercise improves muscle strength and endurance, two things that you use throughout each day. When you exercise consistently you’ll be pleasantly surprised when difficult tasks begin to seem easy.

You’ll be less likely to binge Exercise has a powerful antibinge effect on the body. This is due in part by an increase in sensitivity to leptin, a protein hormone, which has an appetite-taming effect.

You’ll burn calories You know that excess body fat is made up of stored and unused calories. Fight back by burning loads of calories with fat-blasting workouts.

You’ll be more confident Who doesn’t wish they walked and talked with more confidence? A consistent exercise program will do just that. As your body becomes more fit, watch as your confidence

You’ll have fun Believe it or not, exercise can be extremely enjoyable. Remember how fun it was to run around as a child? Tap into your inner child as you find a mode of exercise that gets you excited.

You’ll reduce your blood pressure:Exercise has been proven more effective than medication in reducing blood pressure to normal levels. A single workout has been shown to reduce blood pressure for the day and regular exercise reduces overall blood pressure in the long run.

You’ll lose the jiggles Regular exercise tightens flabby arms, legs and waistlines. So wave goodbye to the jiggles with a solid exercise program.

You’ll increase insulin sensitivity Researchers at Laval University in Quebec discovered that exercise improved insulin sensitivity dramatically. Peak aftermeal insulin levels dropped by more than 20 percent after as little as three weeks of consistent exercise.

You’ll sleep better Do you toss and turn for hours before falling asleep? Exercise is a powerful sleep aid.

Your tired muscles encourage your body to quickly fall asleep so they can get their overnight repair work done.

You’ll lower your risk of heart disease Regular exercise strengthens your heart and makes it more resilient against disease. A sedentary lifestyle is a major risk factor for heart disease, so rest assured that consistent exercise is your ally against disease.

You’ll feel great Vigorous exercise releases natural endorphins (happy hormones) into your blood stream that dissolve pain and anxiety. You’ve probably heard of “runner’s high,” this can be achieved by any great workout.

You’ll lower your risk of diabetes Studies show that exercising as little as half an hour each day can dramatically reduce your risk of diabetes. If you are at risk of diabetes, or already have diabetes, regular exercise is the most effective treatment for reversing the disease.

You’ll meet cool people You could benefit from a group of new, energetic friends, right? Gyms, boot camps, workout centers and even the jogging trail are all great places to connect with fun new friends.

You’ll improve your BMI You know that maintaining a healthy BMI is key in disease prevention. Exercise is the best way to keep your BMI under control.

You’ll increase your endurance Do you ever get out of breath when walking up stairs or through the mall? Regular exercise builds your endurance for everyday activities.

Your doctor will be impressed How many times has your doctor given you the lecture about losing weight and exercising more? Exercise regularly and get your MD off your back!

You’ll look amazing Are you happy with the shape and size of your body? Regular exercise works wonders on your physique. Within a few weeks you’ll see shape and tone in all the right places. What are you waiting for? Lace up your shoes and get moving! All information provided is for educational and informational purposes only. Consult your physician regarding information provided. Debra Skelton is a certified fitness consultant, a licensed nurse and owner of Motivative Health & Fitness, an in-home fitness training business. She can be reached at [email protected].

YOGA: Exercise a good way to attain union between mind, body and spirit continued from 20 yoga is everyone can do it, old and young, people with injuries, all different activity levels,” she said. Yoga builds strength, flexibility, and has a restful aspect, but Mikles said she really appreciates the union between mind, body and spirit that can be attained by her practice. “It integrates everything in your life,” she said. “I’m definitely a calmer person than I was. It helps you put things in perspective. It’s a very empowering process – I always feel well when I walk out.”

22

GET TO KNOW THE YOGA INSTRUCTORS

ELIZABETH LUNDEEN

CATHY MIKLES

Favorite pose: Pigeon or kapotasana.

Favorite pose: Triangle.

“I love it because it’s such an incredible hip opener. The first time I came in to pigeon, I felt like it was too intense. But the more I hung out there and just surrendered – it was such a powerful sensation.”

“It’s a beautiful and graceful pose; it’s very uplifting, and it builds strength and flexibility, and opens the heart. People of all ages need to build core strength.” To do the triangle: Standing, legs apart, stretching to side, then turning heart upward toward ceiling, arms stretched to the sides.

Cathy Mikles

Favorite places to teach or practice: “I like to go to Los Angeles. My daughter lives in Santa Monica and I love to attend yoga workshops there. I’ve practiced yoga on a beach in Kauai, and also on a Caribbean cruise.”

GRANITE BAY VIEW • NOVEMBER

Elizabeth Lundeen To do the pigeon: One leg outstretched backward, opposite leg bends and tucks forward beneath the hips. Slowly fold forward until the head rests on the floor or as far forward as possible.

Favorite class: “ I was teaching, for a while, for the Eureka Union School District. We would be in the classroom and move all the tables back. No one deserves a stress release more than teachers.”

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23

Fall rendezvous to north Sonoma County wine country his time of year, nothing is more beautiful than the wine country with all the vines and their changing colors. Our wine trip led us to Sonoma Valley, particularly to the towns of Geyserville, Guerneville, Windsor and Healdsburg. Each has its spectacular attractions, fine wine, verdant hills and charming inns. Known as one of the finest wine producing areas in the world, it is the birthplace of wine production in Northern California, located 35-miles north of San Francisco. Traveling by car, we were ready for a three-day autumn trip, excited knowing the grapes were probably ready to be picked and the fall colors would be incredible. Not to miss is Geyserville, a small town of 2,100, seven miles north of Healdsburg. It is very peaceful and for its size boasts plenty of wineries as well as delicious prunes, grapes, pears and apples. Plan to relax; no one appears to be in a hurry. You might want to check out the Fall Colors Festival during the last week of October perhaps next year. Pack your boots for the barn dance and be on the lookout for the colorful grape leaf and giant pumpkin contests. In Geyserville, we visited the de Lorimier Winery where we found the vines laden with Zinfandel grapes that needed just a little more time to ripen as was the case at some of the other wineries. Their Vineyard Guest Home, located at the winery, is recommended as is music provided on Saturdays. With a knowledgeable and friendly server, wine tasting was wonderful; one favorite was the Mosaic Meritage Alexander Valley 2004. Also in Geyserville is the Francis Ford Coppola Winery, which is undertaking rigorous building and café renovations. We found the tasting room totally enjoyable, savoring wines, learning the history and discovering unknown tidbits about the owners. All of Coppola’s movie memorabilia will soon be located here. Both Coppola, well-known film director, and his wife are authors; Coppola’s CDs of movies and their books are for sale in the tasting room. You

T

24

PHOTOS BY SHERI HITCHINGS • SPECIAL TO THE GRANITE BAY VIEW

A server at Madrona Manor Wine Country Inn and Restaurant in Healdsburg prepares to make rocky road ice cream with liquid nitrogen.

Wandering around on foot brings one in contact with struggling musicians on street corners, who play their hearts out, hoping for generous tips.

Sheri Hitchings On the Road

will likely appreciate the Director’s Cut Cabernet Sauvignon Alexander Valley 2006 and Zinfandel Dry Creek Valley 2007. In Guerneville, Korbel Champagne Cellars takes pride in its California champagne wines and brandy since 1882. The servers were delightful and had interesting stories to share. We especially enjoyed the Cabernet Sauvignon Heck Family Cellar 2006. You might like to check out the town of Windsor. In the middle of town on Thursdays from June-August at 5 p.m. are the Summer Nights on the Green where you can enjoy a movie, concert and/or the Farmers’ Market; just come and relax, with chair and a blanket in tow and enjoy a pleasant evening. Windsor is also known for the Windsor Golf Course and an interesting piece of history, the Jack London Home. We explored Healdsburg, picturesque town of Victorian

GRANITE BAY VIEW • NOVEMBER

Grapes on the vine are ready for the picking at Francis Ford Coppola Winery, in Geyserville, which is located in Sonoma County, just north of San Francisco. commercial buildings and homes, and an amazing Healdsburg Plaza. Incorporated in 1867, Healdsburg is located at the heart of Sonoma County’s wine country. The diverse economy is based on tourism, lumber and retail business. There are small, quaint stores to peruse and dining opportunities to perk your taste buds on every street. Wandering around on foot brings one in contact with struggling musicians on street corners, who play their hearts

out, hoping for generous tips. If you choose to do so, you can also explore the Russian River by canoe. For history buffs, the Healdsburg Museum exhibits Northern California artifacts from the past 150 years. With so many wineries in Healdsburg, it’s no wonder we discovered some wonderful ones. The Arista Winery is located in a lovely area. A great deal of thought went into the planning of the beautiful grounds, adaptable for picnics, parties and weddings. We enjoyed the wine tasting with our knowledgeable wine server and purchased a bottle of Sonoma Coast Pinot Noir 2007. At Dry Creek Vineyard recipes are paired with wines and are available to purchase on their Web site as well. A lovely picnic area is available. We enjoyed the Dry Creek Vineyards Somers Ranch Zinfandel Dry Creek Valley 2005. One of our favorite experi-

ences was the Ferrari-Carano Vineyards and Winery. What a magnificent place. Wonderful wine-related gifts are available in the gift shop. Plan on taking the garden tour as you won’t want to miss wandering through this bit of paradise. As an incentive, be sure to look for the four leaf clovers; one of the gardeners obliged us by giving us a few for souvenirs. It was our lucky day! Try the wonderful Merlot Sonoma County 2006 and Villa Fiore Cabernet Sauvignon 2007. Kendall-Jackson Wine Center also had very accommodating servers and lots of wonderful gift ideas as well. Garden tours are available at 11a.m., 1 and 3 p.m. (weather permitting). The grounds have flourishing rose bushes Moving on to Seghesio Family Vineyards we learned they have a history of 50-year-old vines. They also have a wine and food pairing menu. Cabernet Sauvignon 2005 was our favorite. The servers were incredible. We felt pleased that the winery owner had enticed us to visit his winery. More about that story later.

Favorite places to stay For a special occasion, try De Lorimier house in Geyserville or the Flamingo Resort or Vintners Inn, both in Santa Rosa .

Lunch treat on the deck A lunch at Korbel Deli at the Korbel Champagne Cellars in Guerneville following wine tasting is recommended; especially try the delicious warmed pulled pork sandwich with cheese on a bun. We lingered over lunch under mammoth redwoods and lush ferns, while observing birds darting by our table.

A dining extravaganza Madrona Manor Wine Country Inn and Restaurant in Healdsburg was a truly exquisite experience. Built in 1881 by John Alexander Paxton, this majestic manor was the grandest of show places from 18801890. After exploring the site, we “experienced” dining, enchanted by this historic estate and positive we will return again one day. Sheri Hitchings can be reached at [email protected]

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STOP LOOKING! 4 bedroom, 2 bath on large lot • Granite Counters in kitchen & bath • Whole house fan • Skylights • Ceiling fans galore

Nice 3 bed, 2 bath home in beautiful Foresthill on 1 Very Useable Flat Acre • Portable Spa and Gazebo • Workshop and Outbuildings

3225 Midas Ave. Rocklin $290,000

22435 Foresthill Road Foresthill $149,000

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COSMETIC FIXER! Nice 3 bed 2 bath on a cul-de-sac location. • Large lot w/RV Access • Stainless Steel Appliances

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4960 Sierra College Rocklin $675,000 S169,900

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RECENT GRANITE BAY HOME SALES Address 8043 Joe Rodgers Ct 8210 Walden Woods Way 7207 West Ln 8382 Hillgrove St 8897 Bronson Dr 100 Hamilton Ct 5450 Spencer Ln 6940 Boardwalk Dr 210 Prescott Ct 9789 Swan Lake Dr 9788 Weddington Cir 9435 Treelake Rd 9130 Eden Oak Cir 5862 Valle Vista Ct

Bed 3 4 5 3 4 4 4 4 4 4 4 4-5 3 4

Bath 2 3 3 3 3 3 2 3 3 4 3 3 5 4

Sq Ft 1,796 2,171 2,610 2,422 2,768 2,697 2,069 2,544 2,460 3,483 2,982 3,693 6,390 4,477

Lot Size 0.654ac 0.580ac 0.942ac 0.229ac 0.413ac 0.215ac 0.196ac 0.350ac 0.219ac 0.216ac 0.350ac 0.230ac 1.700ac 1.000ac

Date 10/2/09 10/8/09 9/30/09 9/23/09 9/25/09 10/1/09 9/30/09 9/25/09 10/5/09 10/7/09 10/5/09 10/5/09 10/2/09 9/29/09

DOM 6 113 6 123 71 114 87 25 70 42 42 343 164 17

List Price $312,800 $405,000 $405,900 $460,000 $480,000 $525,000 $495,000 $525,000 $549,000 $599,000 $599,000 $699,000 $974,900 $1,327,500

Sale Price $325,300 $372,000 $405,900 $420,000 $450,000 $475,000 $480,000 $507,500 $515,000 $579,000 $584,950 $670,000 $850,000 $1,300,000

Information deemed to be reliable but not verified. Home sales are based in information from MetroList Services, Inc. for the period September 21 through October 12, 2009

LARGE HOME WITH POOL & SPA • 3,712 sf with 5 beds, 4 baths • Plus a Bonus Room • One bedroom downstairs

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