roseville magazine dec_15.pdf

8/20/2019 Roseville Magazine Dec_15.pdf

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THISISSUE

TOWER THEATRE TURNS 75

ROSEVILLE BREWINGTRAVELING TO GREECEHEALTHY RECIPESSHOP LOCAL


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VOLUME 01 ISSUE 08

DECEMBER 2015

general info (916) 774-7908

publisher Tom Kirk, (530) 850-1965

sales & Marketing director Jeremy Burke, (530) 852-0200

general manager Jim Easterly, (530) 852-0224

circulation director Kelly Leibold, (530) 852-0201

editor Scott Thomas Anderson, (916) 774-7955

product director Rebecca Regrut, (530) 852-0222

DESIGNER Jamie Hazelton, (530) 852-0205

advertising inquiries John Love, (916) 774-7908

contributing writers Scott NobelMike HillRoxanne LangerKim PalaferriAndrew Westrope

Jim SchuettMatthew WhitleyLillie ApostolosSteven Wilson

contributing photographers Kim PalaferriAndrew WestropeMatthew WhitleySteven Wilson

Copyright 2015. All rights reserved. No part of this publication may bereproduced without written permission of the publisher. The publishershall not be responsible for any liabilities arising from the publicationof copy provided by any advertiser for the Roseville Magazine. Further,it shall not be liable for any act of omission on the part of the advertiserpertaining to their published advertisement in the Roseville Magazine.

On the cover: Tower Turns 75

S E R V I C E S

The Terraces of Roseville

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shopping

8 AIM FOR THE STARSLongtime friends bring sharred love of huntingand shooting to Roseville.

-by Scott Nobel

shopping

12 THE UNENDING ARTISTIC JOURNEYRoseville’s Dowtown District gets“unexpected vintage” masters.

-by Mike Hill

shopping

16 THE GIFT THAT KEEPS POURINGPresents abound forevery style of wine lover.

-by Roxanne Langer

shopping

18 SHOP LOCALFrom local beers to special food gifts,Placer is packed.

-by Jessica Keefe

giving back

20 ELEVATING THE SPIRIT CB Music pushes students to get involved.

-by Scott Nobel

giving back

22 SEEING THE BEST IN THINGSUpcoming chance to have pets photographedwith Santa helps local guide dogs.

-courtesy

health

26 ROSEVILLE DENTAL TEAM

HAS HOLIDAY TIPS Johnson Ranch talks oral health.

-by Kim Palaferri

health

28 BURN CALORIESDon’t let the holidays leave youlooking like Santa.

-by Brandon Daniel

health

29 FEED THE SOULSometimes a spa spin is the perfect gift.

-by Shawn Monsen

health

30 STRESS LESSKnow the difference betweenclinical depression and “the holiday blues.”

-by Chris Palkowski, MD


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dining

32 BREWERY HOLDS ITS GROUNDRoseville Brewing Company was firstand is still considered tops.

-by Andrew Westrope

dining

34 A FARM FRESH HOLIDAYSee what dishes emerge fromPlacer’s Farmer’s Market.

-courtesy

dining

38 THE SPIRIT OF KONA COFFEELocal roasters get a taste of the islands.

-by Jim Schuett

dining

40 MINI MUFFINSCinnamon and spice makes the holidays nice.

-by Paula Hendricks

entertainment

42 TOWER THEATRE TURNS 75Roseville’s most iconic building getsmajor birthday bash.

-by Matthew Whitley

entertainment

44 PRODIGAL MUSIC SONS RETURNRoseville’s BABE plays hits whencoming back home.

-by Lillie Apostolos

sports

46 TIGERS INK LETTERS OF INTENT Roseville High School athletes headingto major programs.

-by Steven WIlson

sports

48 PARTNERING UPSugar Bowl and Woodward Tahoemakes inspiring team.

-courtesy

travel

50 THE TRUE LEGACY OF GREECEDespite its hardships Greece hasendless treasures.

-by Andrew Westrope


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AIM FOR THE STARSFrom special services to supporting youth clubs,

discount shooters supply says it's found a home

Northern California is home to a bevy of outdoorsmenand shooting sports enthusiasts, and Jeff Jordan andhis team at Discount Shooters Supply in Roseville

love helping locals who share those passions. Jordansays the secret is steering customers to the right item atthe best value — a lesson he’s learned over 15 years ofworking in the shooting industry.

“I started out in Southern California, managing a coupleof stores, and since then I always wanted to run my ownbusiness,” Jordan remembered.

The move north found Jordan working as a whole-saler for a sporting goods distributor, and by 2009he had ventured out on his own, founding DiscountShooters. His mission to go solo was born from anobservation that, although the Rosevillearea many hunters and target shooters,its shopping choices were limited. Jordan

recalled that at the time there was only one gun store inthe city. He thought he could bring additional outfittingand equipping options to the table.

“Since I opened, my shop and the other one here in townare able to help customers find what they need and wehave a pretty good referral relationship,” he said.

Jordan’s cousin by marriage, Wally Grossi, works atDiscount Shooters and maintains Roseville’s twoguns stores are more in cooperation with eachother than competition.

“It really works out well for the customer,”Grossi noted. “If we don’t have something, theother shop usually will and vice-versa.”

Jordan and Grossi grew uphunting. Once the two became

by scott noble

Above, at Discount Shooters Supplies in Roseville, Wallace Grossi and owner Jeff Jordan, brings years of experience in helping you nd the perfect armorysupplies. Top Right, Wallace Grossi stocks up the shelves just in time for the holidays. (Photos by Kim Palaferri)

shopping


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acquainted, their interests grew together. Grossiwas raised in a family that hunted for sustainability —primarily bigger game — while Jordan hunted quail,fowl and other birds. Like most responsible hunters,

Jordan and Grossi view nature conservation andenvironmental protection as critical to their hobby. Asbusinessman, such concerns are also critical to theirlivelihood. They stress respecting local ecosystems and,when necessary, protecting the game animals throughfeeds and sanctuary out of season.

“Hunting is not only about conservation,” Grossiobserved. “We have to also preserve the populations ata level that is sustainable.”

Jordan’s business also works to educate people aboutresponsible and safe gun ownership in a family-friendlyenvironment. He says the average person walking intohis store may have very little knowledge about firearms.At Discount Shooters, the staff stresses the foundationsof gun ownership are safety and responsibility.

“I was given my first shotgun at age 7,” Jordan remem-bered, “and before I ever fired it, my dad made sure Iknew everything there was to know about safe carryingand operations of that gun.”

Discount Shooters has recently been expanding insize and inventory. Its newest custom-built additionsinclude a Yellowstone-like mural on three on multiplewalls by local artist Kent Peterson.

“The expansion has not only allowed us more space toshowcase our firearms inventory, it allowed us to offer a

variety of reloading supplies,” Grossi explained.

With the rising cost of ammunition, Jordan saysreloading has become a popular and cost-effective wayto offset hunting expenses. Although there is laborinvolved, reloading lowers the cost per-round.

Discount Shooters also sells hunting apparel, gun partsand firearm accessories.

“If someone needs something we do not provide, wecan find a source more often than not,” Jordan added,

noting that his crew works directly with local gunsmithsand firearm safety instructors and facilatators ofconcealed weapons permits.

Discount Shooters also sells used firearms and willconsign items that are properly and legally docu-mented. This includes helping families with paperwork

during estate sales when a loved one with guns haspassed away.

“We are fully licensed and we make sure we follow stateand federal protocols to the letter when it comes to anytransaction,” Jordan confirmed.

Knowing the importance of safe gun storage, DiscountShooters has opted to be the only store in the area offeringlock-away services that comply with the California Depart-ment of Justice’s firearms storage rules.

Having grown close to Roseville’s shooting and sportingcommunity, Jordan makes sure his business helpssupport the local high school trap shooting teams withfundraisers, as well as youth shooting clubs and the BoyScouts of America.

“There was (recently) a shortage of .22 caliber ammuni-

tion and we were able to find some for the youngsters,”said Grossi, who loves the fact that high school shootingteams involve a sport where everyone gets a turn.

“Everyone gets a chance to toe the line and participate,”Grossi observed. “There is no ‘bench,’ and I think it isgreat every competitor is in the match.”

DISCOUNT SHOOTERS SUPPLYWhere: Melody Lane in RosevilleContact: (916)899-5265.


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shopping

Consider the Tumbleweed. The word invokes imagesof the desert in Southern California’s CoachellaValley: The tumbleweed is a source of natural

beauty and a renegade icon. With high winds blowingand sand storms hitting car windshields, the tumble-weed is ever-present in the Coahcella, rolling alongseemingly aimless, totally free and stopping traffic.The word also brings to mind the Sons of the Pioneers’

song “Tumbling Tumbleweed,” which is so entrenchedin Southwestern culture many can’t see a tumbleweedwithout the song streaming through their minds with aghost town backdrop.

Enter Tumbleweed & Company, Downtown’s Roseville’snewest storefront at 515 Vernon Street, which sees itselfas having a symbolic connection to the rambling plant. Itbills itself home of “unexpected vintage.” Housed insidethe 4000 square foot Stamas Building (formally Miller’sFurniture) customers are greeted by Katy Halligan andSandy Bryan, owners and partners, surrounded by anarray of organized clutter and cool, old collectibles. They

have more items off site in storage.

In a former life Bryan had a shop in Downtown Rosevilleon Oak Street and Halligan rented a little space inside.They became good friends with a shared passion forantiques and a similar gift for seeing something differentin repurposing unusual items. Bryan and Halligan calledthis creating “unexpected vintage.” With a combined 17years of experience under their belts, these “two girls anda tank of gas” would embark on road trips to differentstates, assembling an eclectic trove of possible creationsalong the way.

With inventory increasing and space running out, theopportunity for a bigger location presented itself inNewcastle. That move brought Halligan’s “Rusty Clover”and Bryan’s “Olive & Rose” to a larger Placer Countyaudience. Circumstances out of their control eventuallyprompted a move back to Downtown Roseville.

THE UNENDING ARTISTIC JOURNEYFriends at Roseville's Tumbleweed & Company are a creative due

by mike hill

CONTINUED ON NEXT PAGE


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In the vein of “when one door closes another door opens”the ladies were afforded the opportunity to lease the newlyavailable space in the Stamas Building. They soon joinedforces with Cindi Valentini of “Chez Flea,” Crystal Young of“Simply Vintage” and antique dealer Linda McGeary. Theladies, with renewed enthusiasm, rolled up their collectivesleeves to create something unique and beautiful. Sincemoving in June and opening in August it has been a workin progress.

Not only do the ladies have their own unique personal-ized spaces in the building, the Tumbleweed crew also

schedules half-day, full-day and multi-day workshopsthroughout the year focusing on the “unexpected,” suchas taxidermy, “ready set vignette,” “paint-repair-restore”and “casting vintage.” They can also bring their treasureson the road using their customized “Canned Ham”trailers packed with rare items in a self-described “trav-eling circus.”

Like a tumbleweed spreading its seeds along on anarid plain, Halligan and Bryan want to keep spreading

the seeds of their creativity, illustrating their craft tothe public behind the mantra of an “unending artistic journey.”

Follow Tumbleweed & Company on Facebook or visitthem at tumbleweedandcompany.com to get the latestnews for workshops and special events.

TUMBLEWEED & COMPANY515 Vernon Street, Suite 100, Roseville

(916) 587-2770Fall Hours Thursday through Saturday 11 a.m. to 4 p.m.

or by appointmenttumbleweedandcompany.com

CONTINUED FROM PREVIOUS PAGE


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THE GIFT THAT

KEEPS POURING

shopping

A gift list for every typeof wine lover

by Roxanne Langer

N

eed to find some holiday wine gifts this year? Open

the note app on your phone and start grabbingbottles of wine.

WINE NOVICE

This person likeswine and drinks it

frequently. He or she doesn’tnecessarily know much about

the subject but is open and

interested in learning more.They read the occasional

wine blog online.

WINE CONNOISSEUR

OR LABEL CHASER

This person knows aboutwine and likes to share

knowledge on the subject.

He or she reads the“Wine Spectator”and follows

“RobertParker.”

A GIFT FOR THE WINE NOVICE

A great gift for the wine novice is Karen MacNeil’s newlyre-released “The Wine Bible.” It has all the information anew-comer needs to know. It is a tome though, so a bettergift for a short attention span is my book, “The 60-MinuteWine MBA,” which only takes 60 minutes to read. It

comes with cheat-sheets too. You can find both books atAmazon.com.

A GIFT FOR THE WINE CONNOISSEURS AND LABEL CHASERS

Consider investing in a Coravin. It allows your gift recipientto enjoy a glass of wine from any bottle without having topull the cork. The best place to purchase a Coravin locally

is Capital Cellars. If you don’t want to spend quite thatmuch, give a bottle of 2012 Carter Cabernet SauvignonNapa Valley, Beckstoffer To Kalon Vineyard, The GrandDaddy. Ask your local wine purveyor to find you a bottle.


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SOME OTHER FUN GIFT IDEAS

SAVINO WINE SAVER CARAFE

Its kind of cute and keeps yourwine fresh and lively for severaldays. Great as a gift. It can be

found at wineenthusiast.com andmost wine stores.

VINTURI DELUXE

6-PIECE WINE AERATOR SET

A must have for the wine lover.It opens up a young wine quickly.

It can be found at most wine stores.

WINE SKIN

This is perfect for the traveler whowants to bring his or her ownwine. The Wine Skin helps prevent

breakage in transport. The bestpart is that it can be filled on theoutbound with the owner’s wineand then returned with a winefrom where ever the traveler hasbeen. Find it at wineskin.net

WINE COLLECTOR

This person tends toknow a lot about wine andspends a lot of money on it

too. He or she will share bothwhen asked. They reads the“Wall Street Journal”and likes the book

“Wine & War.”

CORKDORK

This person knows alot about wine, hangs out at

the local wine store, can tell youa good wine to drink for $40 that

is comparable to one for $80.00 andcan name four fabulous CabernetFrancs from four different regions.

Reads” The Oxford Companionto Wine” cover-to-cover.

A GIFT FOR THE WINE COLLECTOR

Most likely these gift recipients already have all the funnew wine gadgets and are on an array of wine lists. Inthis case, a bottle of good bubbly is called for, so give

them my favorite, Bollinger’s Brut Rose Champagne LaGrande Annee 2004. They will think of you and thank youonce they pop that cork. Try Total Wine & More.

A GIFT FOR THE CORKDORK, TRUE WINE GEEK

The best gift for a true wine dork is to give a “Napa Valley vs.The World” class at the CIA wine school at Greystone in St.Helena. You can purchase the class online at enthusiasts.ciachef.edu. Make sure you get a class offered at Grey-stone, not the campus in Hyde Park, NY.


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Now that you’ve had your fill of leftover turkey sand-wiches and have finished the pumpkin pie bysneaking a little for breakfast over the past several

days, it’s time to prepare your list of gifts to buy, wrap andsend for the holidays. Along with presents for mom, dadand the kids, you’ll also want to be prepared with a fewgifts for the hostess, teacher and neighbor on your list.

When in a pinch for a thoughtful idea, many of us head to themall and reach for the same, safe gift card. But the food, wine

and beer lovers in your life deserve more. Luckily, people inRoseville live smack-dab in the middle of a region burstingwith easy-to-get-and-give, one-of-a-kind gifts. The next timeyou’re out and about, check out the many local — and evenaward-winning - purveyors of homemade, handcrafted andheartfelt gifts. Here are a few of our latest favorites:

Newcastle Produce — South Placer is renowned for itsSatsuma mandarins. This season, share the bounty withsome out-of-staters. For $26 to $31 per box, they will alsoinclude some yummy sweets like butter toffee, orangehoney or dark chocolate almonds and their own famousNewcastle Produce Mandarin Marmalade. For a rustic

touch, ask for the wooden crate with the retro fruit label anda wood-cut gift card produced and signed by a local artist.

Knee Deep Brewing Co. — What’s winter without a few tail-gates? For the craft brew lover, stop by Knee Deep’s taproom to pick up a gift basket complete with four beers,snacks, logo pint glasses and clothing. When your buddyshows up at the next game in style and with beer in hand,they’ll have you to thank. Be sure to let the Knee Deepcrew know you’re on your way, and they’ll have yourbasket ready and waiting.

Darjeeling Gin — It just so happens that there is a hand-made, world-class spirit distilled in Auburn. Not just a‘local’ gin, Darjeeling is turning heads, piquing interestand winning awards all over. At $35, it’s easy to find inlocal stores and is an ideal present or hostess gift. Thedistillery is open for tours and tastings and will soon beallowed to ship direct.

Viña Castellano — Longtime Placer County residents, theMendez Family have been building their estate for over40 years. Their Spanish heritage is evident in every drop.The estate vineyard was planted 14 years ago and nowproduces a spectrum of Mediterranean varietals. Your

loved ones will say gracias for their Tapas Basket, which isSpanish wines paired with gourmet sauces, marinades anddressings packed with holiday flair. Call ahead to customizeand ship your own combination. Or take our word for it,you can’t go wrong their award-winning Tempranillo andTomato Basil Pinenut Bruschetta Topping.

shopping

SHOP LOCALJessica KeefeEducation ‘N experience managerFork ‘N Road Productions

WANT TO KNOW THE DIFFERENCE BETWEENA TEMPRANILLO AND TOURIGA?Learn about Placer County’s Spanish and Portuguesevarietals at an upcoming wine education event — an

intimate opportunity to meet the winemakers from ViñaCastellano and Cante Ao Vinho, explore their differentstyles and enjoy pairings of tapas by Chef Irie Gengler.Get more information and purchase tickets atforknroadproductions.com or call (916) 672-6766.


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Chuck and Betty Price are the faces behind CB MusicSchool in Roseville, and they see their business asmore than just a place to learn an instrument: it’s a

hub for family, growth and giving.

Music is passion for the Prices in more ways than one.

The couple actually met in a college music theory coursein Illinois. Betty says that one day after class, Chuckapproached her about meeting up outside of school.

“Chuck asked if I would like to get together to play somemusic,” she remembered. “And what began as an improvsession ended up as our first date.”

At the time, neither had any intention of openinga music school, but much like the first date, it justhappened. After Chuck and Betty were married theymoved to Southern California. Chuck landed a jobteaching at a local music shop and built up a client list

of around 60 students before the store closed. SinceBetty had already taught music in Chicago to a largehost of students, the couple decided they had the expe-rience necessary to start their own school.

“Betty and I came up with a plan and initially taught outof the house,” Chuck said.

Eventually the opportunity to relocate came up. Aftersome research, the Prices decided to move to Rosevilleand set up a full studio.

“Roseville is very family-oriented, and one of the thingswe wanted our school to be about was family,” Chuckexplained. “So starting the school here was a no-brainer.”

For Betty, the only thing more rewarding than seeinga student master a piece of music is watching how theoverall creative pursuit improves their life.

ELEVATING THE SPIRIT Roseville's CB Music talks broader community

By Scott Noble

Above, Betty Price, co-owner of CB Music Studio in Roseville, works with her daughter, Kayla Price (16), on a piece of music for their upcoming holidayperformance of Jingle All The Way. Top Right, Chuck Price gives Neal Martinez (13) some one-on-one guitar lessons in the studio. (Photos by Kim Palaferri)

giving back


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CB MUSIC SCHOOLWhere: 198 Cirby Way in Roseville

Contact: (916) 412-1986 or go to www.cbmusicstudios.com.

“Not only is it awesome to see a student’s face when

they get it right,” she said, “the reaction of the family isrewarding as well.”

Chuck agrees.

“It really makes all the hard work the kids put in worth-while,” he said.

CB Music has grown to employ 12 instructors for more than250 students. According to Chuck, the school continues tobe about more than learning notes, scales and codas.

“After some reflection, I felt it wasn’t enough to teach

the kids how to play a perfect piece of music.” Chuckexplained. “It was about personal development as well.”

With that, he and Betty set out to find a way for theirstudents to make use of the power of their talents. Theyhit the mark with “Plugged In,” a program that has CBstudents perform in service of regional nonprofit groups.

“Life is about many things and one of them is service,”Betty said. “We decided to start Plugged In. It’s wayour kids do what they love while giving back to thecommunity.”

This past summer, two bands made up of CB Musicstudents between the ages of 13 and 18 played a benefitshow for the Warriors Reborn organization at ValleySprings Presbyterian Church. The students entertainedmore than 120 people while raising hundreds of dollarsfor the nonprofit. Chuck said the young performers werehooked.

“After that first show, one of the singers came up to meand asked when the next one was, which told me every-thing I needed to know,” Chuck recalled.

Betty loved the fact that students’ parents were blownaway by the performance as well.

“One parent ended up texting me and thanked us formaking their child a part of the show,” Betty shared. “Andthat really was a feel-good moment.”

Plugged In has upcoming shows to support Agape Inter-national Missions in Rocklin, which works against human

trafficking.

“Of course our goal here is to teach music, but it is morethan just that,” Chuck said.

Betty agreed, adding, “It is about developing betterpeople and building a better community.”


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SEEING THE BEST IN THINGS T

he Roseville chapter of Guide Dogs for the Blind isgetting ready to host its “Pictures with Santa” fund-raising event. The drive is sponsored by Pet Food

Express in the Fountains and slated for Saturday andSunday, Dec. 12 and 13. Pictures run from 10 a.m. to5 p.m. For a $15 donation, guests and their pets canhave their photos taken with Santa to commemorate theholiday season. Volunteer Puppy Leader Anne Touloukian

is always happy to discuss how the event plays into themission of Guide Dogs for the Blind.

Touloukian says the organization was founded in 1942 asa means to train and provide dogs for returning veterans.It has since expanded to the West Coast and opened to anyvision-impaired individual in the U.S. or Canada.

GIVING BACK

Santa photos support Roseville's guide dog program

Xxxxxxxxx. (courtesy photos) Courtesy photos.


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Touloukian explained that after 15 months the dogs arepaired with a professional trainer who will teach themspecific tasks. Eventually the dogs are matched with theirhuman for an intensive, two-week, on-campus trainingsession.

Touloukian’s volunteer group meets once a week. Its20 members are a tight-knit group. The volunteers aremade up of families, adults and teens. Kylie Peterson,a freshman at Sierra College, has been a volunteer forfive years and says the group has become like a family.She also found her calling, now working with dogs afterobtaining credentials as a veterinary technician. Sheplans to finish her education to become a K9 physicaltherapist.

“So many dogs do so much to help people and I thinkbeing able to give back to them would be amazing,”Peterson said.

Peterson was a recipient of an annual scholarshipawarded by Guide Dogs for the Blind. “The scholarshipreally helped offset the expense of going to college andthat really made life a lot easier,” she added.

Currently, Touloukian and Peterson are training puppies.Although the process is rewarding, the goodbyes arenever easy.

“It is always hard to let go,” Touloukian admitted, “but itdoes help to know we always have another puppy to trainon the way.”

Once the puppy is entered intotraining, the raiser does notsee them until after their guidetraining is completed.

“I miss the dogs, but I know they aredoing something good and are in agood place, so it does make it somewhat

easier,” said Peterson.

Touloukian says some clients become volun-

teers as well, as it drives the purpose of whatthey do at home.

Jeff Neidich and his wife Sherril becameinvolved because of their firsthand expe-

rience with a guide dog. They wantedto give back.

“Jeff and Sherril got involved and, like everyone else,have become part of this family,” Touloukian explainedwith a smile.

Last year, the Pictures with Santa event raised $2,500.Time is no issue at the fundraiser and guest keep all ofthe pictures they pose for.

“It was incredible, and hopefully this year we can exceed500 photos with Santa and top $3,000,” Touloukiansaid.

For more information about Guide Dogs for the Blind, call(800)295-4050 or go to www.guidedogs.com/puppy.

PICTURES WITH SANTAPet Food Express, 1009 Galleria Blvd, Roseville

December 12-13 from 10 a.m. to 5 p.m.$15 donation


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2998 Douglas Boulevard #125Roseville, CA 95661

(916) 947-4729 CalBRE# 01444853

Re/Max Gold

It would be my honor and privilege to earn your business in 2015.

Debbie Sax.com

$1,099,000Stunning estate w/4-car garage on .67 manicured levelacres in the coveted, gated neighborhood of CastleCreek! Chef's kitchen w/custom cherry cabinets, mapleisland & granite, sparkling pool, pool house, bbq, spa,high-end fixtures & finishes - over $450,000 worth of

improvements added to enhance this amazing and pristine family home that feels like you are living in aresort! Private, quiet lot conveniently located close toschools/shopping. Call Debbie Sax for more information!

4,257 sf

4-5 bedroom, 4 bath

3474 Castle Creek Court, Roseville

MLS15056547

$475,000Nestled in a small, gated community of homes in granitebay this 3 br 2 bath homes offers many upgrades.Engineered hardwood floors greet you when you walkthrough the front door. Bran new carpet on stairs andin Jack-n-Jill bedrooms. Soaring ceilings, large windows

with over-head transoms add lots of natural light, largekitchen with center island, family room w/gas fireplace,large master bedroom & bath have tile floors, personalbackyard spa, tool shed and more.

1,855 sf

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4961 Forest Creek Way, Granite Bay

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1616 Orvietto Drive, Roseville

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health

ROSEVILLE DENTAL TEAM

HAS HOLIDAY TIPS T

he staff at Johnson Ranch Dental is working to brightensmiles during the holidays, in part by emphasizinghealthy habits. Johnson Ranch Dental encourages

making stocking stuffers of new tooth brushes, floss andtongue scrapers. They also hope patients will considergetting oral cancer screenings for the New Year.

Above, the Johnson Ranch Dental staff, from left, is Mary Manzer, Heather McGargill, Debbie Kiddie, Dr. Oliver Wong, Heather Kelley, Rebecca Groudan andChristina Lee. (Photos by Kim Palaferri)


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Top, Dr. Oliver Wong of Johnson Ranch Dental looks over a patient’s oral cavity during a check-up. Wong always suggests giving your mouth a good, thor-ough rinse after enjoying sweets during the holiday season. Above right, Debbie Kiddie, a registered dental associate, performs a simple teeth whiting ona patient. Johnson Ranch Dentals hygienists recommend having teeth cleaned for the holidays.

Above, Using tobacco products like vaping devices can cause teeth to dis-color. Johnson Ranch Dental encourages patients to educate themselveson the side effects of tobacco use. Below, Johnson Ranch Dental offers thelatest treatments to teeth and glowing during Christmas get-togetherswith in-house laser whitening and home whitening kits.


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BURN CALORIESbrandon danielpersonal trainerAll The Way Fit

health

We all know that the holiday season is a joyful timeto spend with family and friends, but it can alsobe hectic and stressful. There are so many distrac-

tions that throw us out of our normal routine, not tomention all the snacks and temptations we try to avoid.Studies show that the average person will gain 7 to10lbs from Thanksgiving to Christmas. So how can weavoid this from happening?

Here are a few creative ways to burn calories during the

holiday season.

Park further away: When going out holiday shopping tryparking your car farther away than normal. Those extrasteps at each store will amount to a lot of extra caloriesburned over the long haul.

Take the stairs: Skip the elevator and take the stairsinstead, you can burn anywhere from 10-15 calories.

Decorating your Christmas Tree: Most families have atradition of decorating their Christmas Tree’s together.Spend 30 minutes putting up your favorite ornaments

and you’ll burn about 85 calories.

Preparing a feast for an hour: Tis the season to spend withfamily and friends so be ready to cook. Preparing a feastfor an hour can burn about 150 calories. Just make surenot to overdue it on the sweets.

Wrapping presents: For every 30 minutes you spendwrapping presents you’ll burn about 60 calories.

Cleaning and organizing the house: We all have lots ofguests stopping by to say hello so it is essential that our

homes are cleaned and organized. One hour of cleaningcan burn anywhere from 150-180 calories. Not bad for achore that needed to get done anyway.

Raking leaves: Most of us do not enjoying the hassle ofraking leaves but 30 minutes of this activity can burn130 calories.

Playing catch: How fun is it to go out back and play some

catch with our children. The great thing is it actually burnsa good amount of calories. 30 minutes can burn about80 calories.

Flag Football: A one hour game of flag football can burnabout 500 calories and its fun for the whole family toenjoy.

Putting away groceries: Even something as simple asputting away groceries can burn 13 calories in about fiveminutes

There are many creative ways to burn calories duringthe holiday season. The main thing is to not stress out somuch and enjoy the time with your loved ones. Makesure to get up, move and not be complacent. There are somany activities you can do if you are struggling makingtime to get your workouts in. So be creative and enjoyyour holiday season.


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health

FEED THE SOULShawn MonsenownerZen Spa

T he time to make our holiday gift lists is here. Justthe other day, I ran across a website — Wrap WithLove — whose author was touting the value of giving

gifts of real meaning, gifts that underscore a personalrelationship. She says, “Instead of starting with what toget for a gift, think about why the person is importantto you and how you want them to feel when they openyour gift. After all, there are fewer things more rewardingin life than making someone you love feel special. Giftsthat accomplish that have nothing to do with how much

money was spent. What matters most is putting yourheart into the act of giving.”

Which got me thinking, this year, rather than giving thesame ‘ol generic, mass-produced gifts, why not surpriseyour loved ones with gifts that feed the soul. Take aminute to think about their hobbies, upcoming plansand even their goals. Or, help them take care of them-selves here and now with easy, affordable gifts that justfeel good. Following are some gift ideas that do just that:

MIND — FACIAL

It’s no secret that when we look good, we feel good. This

winter treat a loved one to a relaxing facial to nourish andhydrate the skin and clear the mind. For a limited time,the estheticians at Zen Spa are offering a seasonal winterfacial that incorporates the inherent benefits chocolateand mint. Infused with eucalyptus and peppermint andtopped off with a chocolate sundae mask, this treatmentis a skin softener, wrinkle defender and skin revitalizer.Soothing, wholesome ingredients like cocoa, coconutmilk and honey are blended to boost your naturaldefenses against wrinkles and sagging. With CoQ10, anaturally-occurring antioxidant for cell growth and main-tenance, ginseng extract, and powerhouse enzymes, this

one-hour facial will leave your face feeling tight, smooth,and radiant, and your mind calm and refreshed.

BODY — MASSAGE

Just an hour with a certified massage therapist can workwonders. Whether to maintain health, recover from agrueling workout or simply a chance to be pampered,

massage is a time to take stock and take care. With thehustle and bustle of the holidays, you may just want tokeep this gift for yourself. With Zen Spa’s gift card offer,luckily you can. When you purchase five gifts cards, eitherin the store or online at zenroseville.com, you’ll receive asixth card free.

Zen Spa in Roseville offers high quality massage therapyand spa services by certified, experienced professionals.No contracts or membership fees — just affordable,

consistent service.

SPIRIT — YOGA

The staff at BODYHEAT Hot Pilates & Yoga understands thephysical and mental benefits of yoga. Whether trying tocope with holiday stress — check out the CandleLight Classor drop a few holiday pounds — maybe Bootcamp, Barreor Kickboxing, the formats at BODYHEAT are designed togive you more energy and feeling good.

This season, BODYHEAT offers an affordable 30-day passgood for unlimited classes. Stop in at the Rocklin location

to pick up a gift card for the person in your life is ready tocheck it out. Or buy two and join them.

For more information about Zen Spa, or to book an appoint-ment call (916) 774-1500 or visit zenroseville.com. To learnmore about the offerings at BODYHEAT Hot Pilates & Yogacall (916) 782-1012 or visit bodyheatyoga.com


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STRESS LESSChris Palkowski, MDphysician-in-chiefKaiser PermanenteRoseville Medical Center

health

T he holidays are the most joyous time of year for manyof us, but for others the season may be synonymouswith stress.

It doesn’t have to be that way

It’s important to be aware of the triggers that canprompt stress over the holidays and try to prevent it fromhappening in the first place. When we’re overwhelmedwith meeting the demands and expectations of friends

and family during the holidays, coping with stress,anxiety, depression or sadness becomes more difficult.It’s also important to recognize the difference between“holiday blues” and clinical depression.

Holiday blues are short-lived and can result from avariety of factors such as the loss of a job, family conflictor a divorce. These events could be recent, may beassociated with the arrival of the holidays or provokedby anxiety about seeing certain people for holidaycelebrations.

Some experience holiday blues in connection with

Seasonal Affective Disorder, or SAD, a type of depressionthat’s related to changes in seasons. It is more commonthis time of year when there are fewer hours of sunlightdue to the shorter days of fall and winter.

There are effective ways to deal with the holiday blues.Consider these:

• Be as active as possible. Exercise, go for walks, get outof the house.

• Keep alcohol to a minimum• Spend more time with loved ones who are supportive

• Volunteer in community activities• Try to avoid people who cause you stress• Learn to say no to events and activities that you know

will be stressful• Get an early start on your holiday responsibilities• Realize that oftentimes, when the holidays end, the

holiday blues go away, too

Clinical depression is a much more serious conditionthat can disrupt daily life. It can cause pain for theperson suffering the condition and affect families andfriends. Someone who is depressed might exhibitprofound sadness, low energy, a lack of interest in activi-ties, difficulty concentrating, nervousness, irritability andfrustration about small things.

It is a relatively common condition, but it should betaken seriously when it occurs.

For example, someone who typically enjoys getting upearly for a brisk walk before going to work, and suddenlyloses interest in that daily routine, choosing to stay inbed and having difficulty getting out of bed and facingthe day may be suffering from depression. Depressionchanges the day-to-day habits and functions of thosewho suffer from the condition, and significantly dimin-ishes their ability to experience joy and pleasure.

Acknowledge that the stresses of the holidays — the franticpreparations and gatherings, the pressure to connect withfamily and friends — can be triggers for depression. There

are ways to beat it during the holidays:

• Recognize that depression is a medical condition, andseek professional help

• Get involved in activities with others• Think about the positive and practice “gratitude” for

those things that are going well, and the supportiveand loving relationships in your life

• Spend time outdoors• Hang out with people who have a positive outlook on life• Keep a regular exercise, sleep and meal schedule

Finally, don’t forget that the holiday season is just that, aseason, and eventually it will pass.

So make the most of this time by staying healthy andspending time with supportive friends and family.

Happy holidays!


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32/6022

dining

When Kelly Rue opened Roseville BrewingCompany in February 2012, craft beer was aniche market around Roseville and his was the

only game in town.

Three and a half years later, he’s competing with morethan half a dozen breweries in South Placer, hoping toopen a pub at some point and turning out about 400barrels a year – almost twice the volume he started with.

Rue was running clothing stores when he moved toRoseville in 2000, but he’d picked up an interest inthe brewing business while working at a microbrew

restaurant during his college years in Nebraska,and his affinity for it never left him. He was enticedby the brewing process, and once in Roseville he

teamed with Brett Ratcliff, still his head brewer, to createthe job he really wanted.

“I had been in corporate (work) for quite a while, and Ihave a family, and I wanted to have more of a community.I just love the community atmosphere around a brewery,”he said, talking over a pint in his industrial taproom onDerek Place. “Where we are, we get people that walk herefrom Diamond Oaks, from Kaseberg, and they just walk

over here and we know them all… It’s like a little familyin here. Of course we do distribution too, but my dreamwas to have a place that I could come and really enjoy justgoing to work.”

At about 400 barrels a year, Rue’s company is still a rela-tively small operation, but with that he’s staked out a

BREWERY HOLDS ITS GROUNDlocal craft beer boom has been blessing and curse

by andrew westrope

Above, Megan Russell pulls a pint Monday before trivia night at Roseville Brewing Company’s taproom, an intimate neighborhood outlet in an industrialofce on Derek Place. At right, Roseville Brewing Company owner Kelly Rue stands with vats that turn out roughly 400 barrels a year, almost twice thevolume he started with in 2012. (Photos by Andrew Westrope)


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FOOTHILL FARMERS’ MARKET HOLIDAY MENUFIRST COURSE:

Raw kale salad with roasted onions and walnuts

COURSE TWO:Sweet potato-apple soup

MAIN COURSE:Mandarin-glazed ham

Whole roast chickens with caramelized mandarinsand roasted carrots

Mashed German butterball potatoesSauteed cabbage with fresh ginger, apple and mandarin

DESSERT:Pumpkin pie

Spiced apple crostataHoney-yogurt sorbet

A FARM FRESH HOLIDAYa farm-to-fork dinner starts at the farmer's market

dining


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RAW KALE SALAD WITH ROASTED ONIONS AND WALNUTSServes 6; Recipe by Courtney McDonald Ingredients2 bunches tender kale (any variety), stems removed, leavestorn into bite-size pieces and washed thoroughly1 Tbsp fresh meyer lemon Juice3 Tbsp. extra-virgin olive oil1 large onion, any variety, sliced into ½ inch rings1 tsp. fresh thyme leaves2 cloves garlic, smashed

1/2 cup crumbled goat cheese (optional)1/2 cup toasted and chopped walnutssalt and pepper, to tasteDirections1. Preheat oven to 400 degrees.2. In a small baking dish, toss the onion with 1 Tbsp. olive oil,the thyme leaves and the garlic. Season with salt and pepperand roast until tender and beginning to caramelize – about20 minutes.3. Remove from the oven and set aside.4. While onion is roasting, place the washed kale in a largemixing bowl.5. Blot dry with paper towels and toss with the lemon juiceand remaining olive oil. Season to taste with salt and pepper.6. Let rest until onions are cooked.7. Add the hot roasted onions to the kale. The kale will wiltslightly.8. Transfer to a serving bowl and top salad with the crumbledgoat cheese (if using) and walnuts. Serve immediately.

SWEET POTATO, BUTTERNUT SQUASH,LEEK AND APPLE SOUPServes 6; Recipe by Courtney McDonald Ingredients2 Tbsp. Extra-Virgin Olive Oil1/4 cup unsalted butter1 leek, green tops removed, washed well and sliced crosswise1 lb. sweet potatoes, peeled and diced1 small butternut squash, peeled and diced2 tart apples (such as mutsu or Granny Smith),

peeled and diced3 cloves garlic, mincedSalt and pepper, to taste1/2 cup heavy cream (optional)Directions1. In a large soup pot over medium flame, heat the olive oiland butter until butter is melted.2. Add the leeks and garlic and cook, stirring occasionally,until leeks are soft and fragrant, about 12 minutes.3. Add the sweet potatoes, squash and apples, season gen-erously with salt and pepper, and add enough cold water tocover vegetables.4. Bring the pot to a boil, then reduce to a simmer. Cook untilall vegetables are very soft, about 30 minutes.5. Puree soup in a blender in batches and return to the pot.6. Adjust seasoning and add cream, if using.7. Heat soup back to a simmer and serve.



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WHOLE ROAST CHICKENS WITHCARAMELIZED MANDARINS AND ROASTED CARROTSServes 6; Recipe by Courtney McDonald Ingredients2 whole chickens (4-5 lbs.), trussed (optional)1/2 cup olive oil2 yellow onion, peeled and cut into 8 wedges4 cloves garlic, peeled and smashed2 bunches small carrots, washed and trimmed3 mandarins, quarteredDirections1. Preheat oven to 400 degrees.2. In a large roasting pan or 2 large cast-iron pans, toss the

onion, garlic, carrots and mandarin with 2 Tbsp. olive oil.Season to taste with salt and pepper.3. Pour the remaining olive oil over the chicken and rub orbrush to coat all surfaces. Season generously with salt andpepper.4. Place the whole chickens on top of the vegetables in theroasting pan and place in the preheated oven.5. Roast, stirring the vegetables occasionally to prevent themfrom burning, for 1-1 ½ hours (or until internal temperaturetaken from the thigh of the chicken reaches 165). Skin shouldbe dark brown and crispy.6. Remove the pan from the oven. Remove the roasted chick-en from the vegetables and allow to rest on a cutting boardfor at least 20 minutes before carving. Keep the vegetables ina warm place.7. When chicken has rested, arrange the roasted vegetableson a small serving platter.8. Carve the chicken to your liking and arrange pieces on top.Serve immediately.

SAUTEED CABBAGE WITH FRESH GINGER,APPLE AND MANDARINServes 6; Recipe by Courtney McDonald Ingredients3 Tbsp. olive oil2 cloves garlic, thinly sliced1 bunch green onion or ½ red onion, thinly sliced1 Tbsp minced fresh ginger1 Tbsp minced fresh turmeric, or ½ tsp dried turmeric (optional)1 head green or Savoy cabbage, thinly sliced2 green apples, thinly sliced4 mandarins, segmentedSalt and pepper, to taste

Directions1. In a large skillet or wok, heat the olive oil.2. Add the garlic, onion, ginger and turmeric, if using.3. Cook over medium heat, stirring occasionally until onion issoft and fragrant, about 5 minutes.4. Increase the heat to high and add the sliced cabbage andapple, season to taste with salt and pepper.5. Cook, tossing or stirring, until cabbage has softened slightly– another 4-5 minutes.6. Remove from heat, adjust seasoning if necessary, and gen-tly toss in the mandarin segments. Serve immediately.



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SPICED APPLE CROSTATAServes 6; Recipe by Courtney McDonald Ingredients

FO HE Y OUGH2 cups flour1/2 tsp. salt1/2 tsp orange zest

3 sticks (1 ½ cups) unsalted butter, diced and chilled1/3-1/2 cup heavy cream, coldFO HE FNG3 large tart, firm apples, peeled, cored and sliced1/4 cup sugarpinch of salt1/2 tsp cinnamon1/8 tsp. ground cloveszest of 1 meyer lemonDirections

1. In the bowl of a food processor, pulse the flour, salt andorange zest until combined. Add half of the chilled butter and

pulse until flour mixture resembles coarse cornmeal. Add theremaining butter and pulse to pea-sized pieces.2. Transfer the mixture to a mixing bowl and stir in the creamuntil dough just comes together.3. Scrape the dough onto a work surface lined with parchmentpaper and knead just enough for the dough to form a looseball. Don’t overwork the dough or it will become tough. Pressinto a flat circle and refrigerate at least 20 minutes, covered.4. Preheat oven to 425 F.5. Remove the dough from the refrigerator and roll into alarge circle, about ¼ inch thick. Slide the dough onto a baking

sheet with the parchment still underneath and refrigerateanother 30 minutes.6. In a small mixing bowl, mix the apples with the sugar, salt,spices and lemon zest.

7. When the pastry dough has finished resting, spoon the ap-ple mixture into the center of the dough circle. Spread evenlyto about an inch and a half from the edge.8. Gently fold the edges of the dough over the cherry mixtureto contain the filling.9. Bake the crostata in the preheated oven until crust is evenlybrowned and the filling is bubbling, about 30-45 minutes.Let cool to room temperature until ready to serve10. Cut the crostata into 6-8 slices, divide among servingplates, and top with a scoop of honey yogurt sorbet. Serveimmediately!

HONEY YOGURT SORBETMakes 1 Quart Ingredients2 cups St. Benoit whole milk yogurt1 Tbsp. vodka (optional; to prevent hard freezing)1/4 cup local honey1½ cups heavy cream1/2 cup sugarDirections1. In a medium mixing bowl, whisk together the yogurt, vodka(if using) and honey.2. In a medium saucepot, bring 1 cup of the cream and the

sugar to a boil.3. Quickly remove from the heat and whisk in the remaining½ cup of cream.4. In a slow stream, whisk the warm cream into the yogurtmixture until smooth.5. Refrigerate mixture overnight to chill, the freeze in an icecream maker according to manufacturer’s instructions.


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Each year the Kona people hold a cultural festival tocelebrate their history, heritage and, of course, KonaCoffee. This annual festival is the foundation for the

yearly Kona Coffee Cupping Competition, which samplesthe region’s finest offerings from top coffee farms. For twodays these elite beans are roasted, ground and brewedonly to be slurped up in the unique tasting methodknown as “cupping”.

Kona’s coffee history is rich and involved, starting over 100years ago with the first generation of immigrants, mostly Japanese, working on five acre parcels for a sustainableexistence. What they found was that the unique conditionsin Kona, with fresh volcanic soil and perfect greenhousetype weather, created a very flavorful crop. Extreme dili-gence and a strong work ethic allowed them to establish areputation that stood for quality and great taste.

The next generation focused on ways to make coffeefarming easier and more profitable. In the search formore efficient methods and a consistent relationshipwith world coffee buyers, Kona farmers developed tech-

niques that set them apart from the rest of the world.They turned Kona Coffee into a legendary name.

The future generations found difficulties with many facetsof coffee farming, from locating good labor to avoidingshady business practices that threatened to tarnish theirname. But with struggles come opportunities to excel. Liketheir forefathers, the farmers banded together and workedthrough the tough times, creating even stricter standardsand higher levels of quality. Once again Kona Coffee founditself the global leader among all coffee varieties.

Today’s current generation of Konafarmers are watching as the world getssmaller and smaller. New challengesrise to the surface with plant-killingpests like the root devouring Nema-tode or the Coffee Cherry Bore Beetle,which can decimate entire crops. Older

generations are selling family farms and newer farmers

are coming in with emerging ideas. The whole industry isin a state of change. The one constant that remains is thehigh quality of Kona Coffee.

San Francisco Bay Coffee knows this first hand. It hasbeen buying Kona Coffee directly from Kona farmersfor over 20 years. In 2014 the company became Konafarmers themselves. Based in Lincoln, Ca., it owns coffeefarms and mills across the world, including Panama,Mexico, Rwanda and now Kona. This year it harvested itsfirst full Kona crop and has built a coffee mill on that siteto process its own coffee.

San Francisco Bay Coffee submitted its first crop to theannual cupping competition to see where it stacked up.The Crown division the company entered contains the“biggest and best” coffee farms on the island. It took 3rdplace. It says in the true spirit of Kona coffee farmers it isalways looking to improve and overcome.

THE SPIRIT OF KONA COFFEEArea roasters talk island history

By Jim Schuett

Courtesy photos.


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MINI MUFFINS paula hendricks

nutritionist

Hendricks for Health

dining

Atasty high-protein, anytime snack rich in fiber andlower in carbohydrates. I like to make them in minimuffin tins and keep them in the freezer so I won’t eat

them all at once! For the almond meal and wheat bran,I use Bob’s Red Mill brand. Replace those super-sized,high sugar sweets and enjoy these during the holidayswith a dab of butter. Recipe adapted from The Eades LowCarb Comfort Foods Cookbook. Recipe makes 36 muffins.

INGREDIENTS12 oz organic light cream cheese, soft5 whole eggs, high quality omega-3 rich1/4 cup organic honey or coconut sugar(you can also use 1/4-1/2 cup sugar substitute if you like)2 tsps vanilla1 1/2 cups almond meal1 cup unprocessed wheat bran1 tsp baking powder2 tsps ground cinnamon1 tsp of your choice of seasonings

(pumpkin pie spice, ginger, cardamom, nutmeg)1 cup chopped walnuts(or any other nut, or combo with ground flax or chia seeds)

DIRECTIONS:1. Preheat oven to 325 degrees.2. Put cream cheese and two eggs in the bowl of anelectric mixer and beat until smooth.3. Add the remaining eggs, one at a time, beating brieflyafter each.4. On slow speed, stir in the rest of the ingredients exceptthe walnuts.5. When mixture is well blended, stir in the walnuts.

6. Lightly grease three mini muffin pans (hold 12 each)7. Fill almost to the top. They will rise only slightly andbrown lightly8. Bake muffins for about 18-20 minutes.

By Paula Hendricks, Certified Nutrition and Wellness Consultant at Hendricks For Health (916)773-1191

cinnamon spice walnut mini muffins


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Downtown Roseville held a major celebration Saturday,Nov. 7 for the 75th anniversary of the Tower Theatre.The event also doubled as a moment to recognize

Roseville’s men and women in uniform as Veteran’s Dayapproached. Special guests at the event were veterans ofthe famed Tuskegee Airmen, including airman, chapterhistorian and keynote speaker Aubrey Matthews, along

with vets James Harris and Alvin Thomas. The TuskegeeAirmen came to renown during World War II, a periodwhen the Tower Theatre was Roseville’smain conduit for information onthe global battle via war reels. TheTuskegee Airmen were the firstAfrican American fighter pilots in theU.S. Air Force. The celebration eventalso featured the Roseville HighSchool Band, Roseville Library histo-rian Christopher Webber, the Amer-ican Legion Color Guard Post 169 and

musicians Dani Joy and the Boys.Event goers were able to watchthe Tower play the first filmsto ever light its big screen,a 1940 Porky Pig cartoonand Lucille Ball’s musicalcomedy, “Too Many Girls.”

Center, American Legion Color Guard Captain Robert Bartholomew and member Phil Jordon. Roseville Mayor CarolGarcia speaks to the audience at the Tower Theatre 75th anniversary. Aubrey Matthews of the famous Tuskegee Airmen.(Photos by Matthew Whitley)

TOWER THEATRE TURNS 75

entertainment


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Below, The Tower Theatre’s marquee

was fully lit to herald its anniversary

celebration and showing of the lm

“Too Many Girls.”

Left, members of Roseville’s Red Hat

Honeys were part of ringing in the

Tower’s birthday. From left, Rachel

Dupuy, Carol Froman, Kip McGrath,

Wilma Epperle and Marilyn Revel.


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T he boys of BABE, a band originally from Roseville,recently came home from Hollywood for a specialChristmas time performance in the area at Harlow’s

in Sacramento.

“It is music we can all stand behind and really get into,”

lead singer Derek Thomas said of the band’s progress.“It’s cool that our audience reflects that. We feel thelove and support from Sacramento and Roseville. It’sawesome when we can come home.”

BABE’s homecoming performance resonated with localfans, partly because of its deep-rooted connections to thearea as well as the feel good vibes it’s known for.

BABE’s back story involves its members being WoodcreekHigh School buddies whose music has grown throughdifferent stages.

“We met up during the summer of 2014 to create ourfirst single, ‘Make it Real,’” recalled drummer andvocalist Nolan Le Vine. “So, BABE hasbeen together a little over a year now.The remix came out a couple monthslater, and then we decided to focus onBABE full-time.”

Dedication has paid off for the group,allowing them to perform at collegesand club venues across California. Theyhave also been showcased on different

websites such as We Found New Music,and recently rocked Sacramento’s very own musicfestival, TBD.

These Roseville-grown gents croon audiences as their jazzy rock-n-roll colors smoothly roll out of thumpingspeakers.

BABE’s sound is as unique as the energy at its shows.

“We listen to a lot of oldies,” said Trevor Sutton, BABE’sbass player.

Guitarist and vocalist Sam Plecker agreed. “Our music ishonest and inspired by older music,” he explained. “It’s

current. We realize that the best way to achieve a currentsound is to be different while looking back tosee how people have done it over time.”

Most fans find BABE’s music rare, innova-tive and nostalgic all at the same time. Itsmembers have also been applauded for thesense of legitimacy in the lyrics that floatsmoothly over their rock-n-roll approach.

While playing in Hollywood venues isexciting, BABE’s recent date at Harlow’s was

meant to be a night of bringing good jamsback to the familiar faces they grew up with. For musiclovers who hadn’t seen them perform yet, it was a chanceto see four young musicians from Roseville who critics sayare on the rise. For more information about the band andtheir upcoming shows, be sure to check out their website:babetheband.com

PRODIGAL MUSIC SONS RETURN

Top right, Originally from Roseville, the members of BABE are Derek Thomas, Sam Plecker, Trevor Sutton and Nolan Le Vine. Center, BABE tries to make itspromotional art as thought-provoking as its music. (courtesy photos)

Roseville's BABE comes home for the holidays

By Lillie Apostolos

entertainment


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Before Roseville High senior Andrew Hansen canfollow his grandmother’s footsteps and join the FBI,the right-handed pitcher will make the most of his

athletic career as he moves to the collegiate level.

Hansen, who was one of just a few juniors to see signif-icant time on the mound for the Tigers last year, helpedthe Roseville baseball program claim a CVC champion-ship and a CIF Sac-Joaquin Division II title in 2015.

On Thursday last week, he inked his signature to join St.

Mary’s College in Moraga, where he will battle to be partof the Gaels starting pitching rotation and hopefully takethe next step in his career off the field.

“I know I want to major in criminal justice, and I’d even-tually like to join the FBI,” Hansen said at the ceremony.“My grandmother was an FBI agent for 30-something

years, so I guess you could say I have an in. She alwayshad the best stories, and that’s what really interests me.”

Last year, Hansen was second in the rotation for Rosevillebehind Adam Erickson. But the notoriety and attention hegot from the section championships helped him earn aspot on a nearby competitive travel ball team, which inturn led to the scholarship.

“I had a tryout for the NorCal BlueJays and they sawme work out at Folsom Lake College one day,” Hansen

admitted. “They saw me and then Coach (Lance) Fischerhas been a big help reaching out to them.”

“Their coaching staff was amazing to work with, and I justfell in love with the school. It’s a Division I program, sothat was a big draw for me. That’s been my goal since dayone, to get to a DI program and play baseball.”

sports

TIGERS INK LETTERS OF INTENT Three roseville high school students sign to noteworthy programs

by steven wilson

A trio of Tigers signed their NLIs last Thursday at Roseville High as Alyson Manzo (left), Andrew Hansen (middle) and Toni Whipkey (right) inked their signa-tures to join big-time programs. (photos by Steven Wilson)


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The Tigers honored another senior who will be joining aDivision I program as Alyson Manzo signed her NLI to jointhe softball program at the University of Arkansas.

“When I visited the program, it felt like I was at home,”Manzo admitted. “It didn’t feel like I was all the way inArkansas. Everybody is really nice and they really treatedme like family. Plus, they have a new coaching staff there,so I’m excited to see what we can do.”

While at Roseville, Manzo registered a career battingaverage of .420 thanks to 109 hits in 260 at-bats. She alsoearned All-League honors in both the CVC (2015) and SFL(2014-2013) and was named the MVP for the Rosevilleteam last season.

“This Roseville program is really competitive and we reallypush each other to be better,” Manzo said.

Manzo’s teammate, Toni Whipkey, will also continueher softball career at the collegiate level as she will join

Simpson University’s program next fall.

“It just feel so great to know that I have a home to go toright after high school and that I can continue my career,”Whipkey confessed. “It’s like all the pressure was lifted offmy shoulders.”

As a junior last season, Whipkey was awarded the Offen-sive Player of the Year award for the Tigers softball team.But she also earned the Tiger award as part of the basket-ball team.

Despite only being 5-foot-8, Whipkey is a presence in the

paint for the Tigers as a center, and her entire team showedup to her signing day ceremony to show their support.

“It’s really inspiring to see Toni be able to play basketballwith us, but still be able to sign with a school that shereally wanted to go to for softball,” Whipkey’s basketballteammate Isabella Bautista said. “I’m really happy for her,because I know it takes a lot of work.”

Whipkey finished her junior season at Roseville with fivehomers, 20 hits, 18 RBIs and a .377 batting average. She

joins a Red Hawks program that went 36-17 last year and

brought home a National Christian College Athletic Asso-ciation (NCCAA) Softball World Series title.

“The girls on the team work really hard and I love theircompetitiveness,” Whipkey added. “Plus, I love the smallcampus. I feel like I learn better when I’m one-on-one withthe teacher, and Simpson’s ratio is 1-to-15 or 1-to-17, so

getting to know my teachers is going to be really helpfulfor me.”

With all three commits signing their letters of intent, eachcan return to their programs as they attack the 2016 seasonwith renewed vigor and a clear destination in the fall.


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PARTNERING UPSugar Bowl and Woodward Tahoe join forces for season pass

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S

ugar Bowl Resort and Woodward Tahoe have part-nered up on a 2015-16 season pass that offers unre-

stricted access to both sporting havens.

One of Lake Tahoe’s most talked-about ski resorts,Sugar Bowl Resort features 13 lifts, four mountainpeaks and the most annual snowfall in the lake basin.It also boasts “nearly endless” backcountry access.

Woodward Tahoe bills itself as a world-class freestyletraining center, offering trampolines, foampits, anindoor skate park, a pump track and launch pads forparkskis and parkboards.

Sugar Bowl and Woodward Tahoe are located within a10-minute drive of one another on Donner Summit.

Representatives for the two activity centers said the newduel Sugar Bowl-Woodward season pass will allow skiersand snowboarders to spend the day plowing throughsteep powder before ending the day skateboarding,

biking or training on Woodward’s trampolines.

Pass-holders opting to include “Royal Gorge” can alsocross country ski at North America’s largest cross countryski resort, which offers 200 kilometers of trails across6,000 acres of terrain.

The Sugar Bowl-Woodward Tahoe combo season passis priced at $729 for adults, $579 for young adults andseniors, and $439 for children and super seniors. The passwith the “Royal Gorge” attached is $849 for adults, $659for young adults and seniors, and $439 for children andsuper seniors. Representatives for both resorts said theseprices represent a 20 percent discount on the overall

combined value. Both resorts also stressed that comboseason pass-holders still receive the added benefits offour tickets to Squaw Valley-Alpine Meadows and freeskiing at Sun Valley and Grand Targhee, in cases wheretickets are booked in conjunction with lodging. For moreinformation on the combo pass, visit sugarbowl.com/seasonpass.

Courtesy photos


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WEALTH, IN BEAUTY AND HISTORYAn impoverished nation keeps the world's treasures

At the foot of the world’s most famous citadel, whichis capped by a Doric temple of Pentelic marble andpeerless ingenuity, is an urban jungle of anonymous

apartments, shops, restaurants and offices. Little orangerooftops and boxy white buildings overlap each otheras far as the eye can see, a dense grid of pedestrian lifeskirting the pinnacle of Western antiquity.

The contrast of modern-day Athens with its mythicalAcropolis was almost dispiriting when I first saw it, as ifsomeone had erected a suburban living room around theMona Lisa. If this is one of history’s most hallowed cities, Ithought — where Socrates and Plato founded new princi-ples of reason and ethics, Aristotle composed treatises ofhuman knowledge, Euclid and Pythagorus studied math-

ematics, the first Olympic Games inspired internationalcompetition, and both Western civilization and democ-racy, arguably, were born — age hasn’t been kind to it.

And perhaps it hasn’t, but as a traveler I needn’t haveworried that one of the oldest societies in the world hadlost its luster. Two weeks in the Hellenic Republic are at

once overwhelming and grossly insufficient for seeing itstreasures, both modern and ancient, but they’re enoughto remind one why, beyond today’s headlines, the world

cares so much about this relatively little country of 11million people.

That is to say, two weeks did not teach me anything mean-ingful or scientific about Greece’s economy. I left with noon-the-ground account of the lending crisis, or anecdotesabout the finer points (or even the broader points) ofreduced public spending and aggregate demand, or thefailure of export earnings and European rescue packagesto recapitalize the Greek banking sector. These wordsmake my eyes cross, and frankly have little to do with theaverage traveler’s experience. Both currency and credit

cards are perfectly acceptable in most places, and theATMs work fine.

No, my odyssey through Homer’s homeland was a lessonin perspective that started on the streets of old Attica withexpectation and skepticism, and ended there with anurge to return.

by Andrew Westrope

travel


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ANCIENT ISLESMost people will fly in and out of Greece through Athens,and reserving that city for the last few days of your trip isone way to ensure that no travel hiccups, like a delayedferry or a missed train, will cause you to miss your flighthome. The nearby port city of Piraeus, most guides will tellyou, is missable — it looks best from far away, at sea — butit’s a good place to cast off. The dozens of ferries and cruiseships in its harbor take passengers almost anywhere in theAegean Sea they would like to go, and sailing through theGreek archipelago makes for a scenic introduction.

The steep-sloping islands and fabled candy-blue color

of those waters are a transporting sight, and they set thestage for what feels, at times, like a journey to anotherera. One can’t help thinking, aside from the occasionalcruise ship on the horizon, that this was once Homer’sview, and these were Plato’s beaches. It’s a surreal andrecurring sensation in that part of the world, travelingwith the contemporary comforts of bottled water andwifi while surveying the azure Aegean almost exactly asit looked to Xerxes’ invading fleet 2,500 years ago. Oneremembers we’re footnotes on the same timeline.

Of the literally hundreds of inhabited islands and islets in

the archipelago, perhaps the most well-known to travelersis Santorini, a volcanic cluster about 120 miles southeastof the mainland. To say it looks like a postcard would bebanal — one recognizes its white-washed villages, spillingover peaks and bluffs with blue-domed roofs and zig-zag-ging walkways, from almost any Greek travel literature inthe world. Accommodations are pricey but among the best

the country has to offer; in the capital of Fira and neigh-boring Firostefani, private villas built into cliffs like caveshave open-air patios and front-door access to paved pathstraversing the towns, with hundreds of shops and restau-rants on one side and a breathtaking view of the island’svast, deep lagoon on the other. At the northern tip of themain island, Santorini’s oldest settlement, Oia, sees some ofthe most spectacular sunsets in the Mediterranean region.

Buses and taxis are most practical for day trips in and outof these towns, mostly for scenery and history. Less thanan hour’s bus ride from Fira, tourists flock to the Mars-likeRed Beach, which is cupped by a massive rust-colored cliff,

and an archaeological excavation site called Akrotiri offersa walking tour of a Minoan Bronze Age settlement thatpredates civilization in ancient Egypt. Another day trip, byferry, will give able-bodied visitors a chance to climb whatremains of the volcano that wiped the Minoans off themap about 3,700 years ago and may have inspired thelegend of Atlantis.

CRETE, A TRUE ISLAND

Two hours south of Santorini by ferry, Greece’s largestand most populous island is almost a nation unto itself, aremote and untamed territory of mountains and beaches

with its own cultural history far older than the Parthenonin Athens.

Set at a nautical crossroads of Europe, Asia and Africa,Crete’s size and central location in the MediterraneanSea have made it not only an invaluable trade stop forseveral millennia but a target for invaders: in the past



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2,000 years, the island has endured Roman, Venetian,Turkish and Nazi occupations, having only just unifiedwith Greece in 1913.

Very little remains of its first human settlement from thePaleolithic age some 130,000 years ago, but relics fromthe ancient Minoan society, thought to be Europe’s firstadvanced civilization, are visible and open to tourists.Chief among these is Knossos, estimated to be Europe’soldest city, the palace of which is a popular tour site withvisible and beautifully restored frescoes, pottery andchambers that inspired the myth of Theseus and theMinotaur in the labyrinth.

Renting a car is the most practical way to see Crete, andfor all the treachery of its narrow roads as they cut throughgreen fields and mountain ranges — not for the anxiousor inexperienced driver — they’re the only way acrossmuch of the island’s wild landscape. Miles upon milesof craggy, sloping limestone and patches of farmlandstretch between harbor towns big and small, occupiedby the occasional Venetian castle or 16th-century monas-tery. Many of those, too, are open to tourists, absent thetacky modern signage and gift shops one tends to find athistorical sites in the states.

One could spend weeks exploring Crete’s countrysideand exotic ruins, but in five days I had time for only twoof its cities: the first was Plakias, a quiet Mediterraneanvillage on the south coast, and the second was Chania,the island’s second-largest city and notoriously beautifulharbor in the north.

Crete boasts some of the most stunning beaches inEurope, mercifully uncrowded by virtue of being soremote, and a few are accessible from these cities. Lessthan a half hour’s drive from Plakias is Preveli Beach, abelt of sand sheltered by cliffs and backed by a riverthat snakes through a canyon into a small lagoon by thebeach, feeding a forest of palm trees before emptyinginto the sea. From Chania, it’s an hour’s drive to a ferrythat sails daily to the famous Balos lagoon, an enormouspool of warm, shallow water on white sand enclosed byCape Tigani in the north.

Crete is also known for its food, and you’d be hard-pressed

to find a bad meal there, or a venue that doesn’t rely onoutdoor seating. Chania’s harbor in Old Town is lined withdozens of boutique outlets and open-air restaurants, andthough the best of them are a block or two further inland,Americans especially are spoiled for choice. Foregoingpreservatives and mass production, Cretan cuisine isuniversally fresh, with generous portions and rich, tradi-tional ingredients — cheeses, tomatoes, olives, onions,local lamb and pork, indigenous herbs and vegetables,and more than a little of the island’s recognizably supe-rior olive oil.

Prices range from moderate to almost criminally low — aplate that would cost $30 in the states would be half asmany Euro on Crete, and taste twice as good — and theGreeks eat late, on Crete and elsewhere. Rush hour fordinner starts around 9 p.m. or so and lasts until at leastmidnight, so there’s no call to hurry. Greeks respect thetheater of food and the fact that it’s worth taking time for,



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and waiters won’t hand you a check until you ask. Serviceisn’t slow, but you’ll miss complimentary courses if youtry to check out early. In two weeks, I could count on onehand how many meals did not end with a free plate ofwhatever the chef had prepared for dessert that day.

A CITY OF TWO WORLDS

More than most, Greece will always be a nation with a footin two worlds – the ancient and the modern. Nowhere isthat tension more clear than in Athens, a city mired inpoverty and debt while paying considerable expense topreserve its antiquities for ever, and everyone.

Case in point: Greece reportedly spent close to $200million on the new Acropolis Museum, which openedin 2009 as a repository and exhibitor of artifacts fromthe citadel that looms over it. Anyone who has actually

seen the facility would not complain; the building itselfis a work of art, inventively designed and gorgeous, athree-story showroom of concrete and glass worthy of itssculptures and relics, with a full panoramic view of theAcropolis out its windows. There are more than a dozenother museums in the city with priceless collectionsworth seeing, but the Acropolis Museum is a must.

Within walking distance is the citadel itself, now open totourists since its antiques are safely stored. This hill andthe temple that crowns it, the Parthenon, are the mostessential sights in Athens if not all of Greece. That said,it’s best to see them as soon as the gates open in the

morning and not an hour later, because crowds arrivingby bus and ferry turn the site into an anthill in minutes,forming a line several blocks long around the base. Andbecause standing before the iconic Parthenon is analmost religious experience, one appreciates it especiallyin solitude, or near solitude.

As the museum will tell you, the Parthenon, perfect as it is,was designed around 440 B.C. with precise irregularitiesin mind: pillars that bow imperceptibly inward, slightlyenlarged corner columns and no completely straightlines, giving its overall geometric struct

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