InsideLincolnSept2013_0

7/27/2019 InsideLincolnSept2013_0

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SEPTEMBER 2013SEPTEMBER 2013SEPTEMBER 2013

InsideInside A Public ationA Publicationof the Lincoln News Messengerof the Lincoln News Messenger

School fashion trends this month School fashion trends this month School fashion trends this month Awful Annies celebrates 10 years Awful Annies celebrates 10 years Awful Annies celebrates 10 yearsn Lincolnn Lincolnin Lincoln Versatile garden ingredients for Versatile garden ingredients for Versatile garden ingredients forasty mealsasty mealstasty meals

Inside...Inside...

LINCOLNLINCOLN

Zakuro Japanese Restaurant


2/23

2 INSIDE LINCOLN SEPTEMBER 2013

BY DEBBIE BROWN

INSIDE LINCOLN CORRESPONDENT

For 10 years, the corner of 5thStreet and Lincoln Boule-vard has been home to

Awful Annie's.

Owners Jai and Don Bakerwanted to open the now Lin-coln landmark and said thatcorner would be a great loca-tion.

When we originally thoughtabout opening the restaurant inLincoln, Jai Baker said, wewere told the bypass would bebuilt within a couple years.When the bypass went in, it

really helped us and I'm thrilledwith that.

The couple, married for 39years, are seasoned restaurantowners. Having owned the

Awful Annie's in Auburn for thelast 23 years, the Bakers wereexcited about Lincoln's growthand the opportunity it wouldgive us to grow with the com-munity, which is why they

expanded into Lincoln.Jai Baker's work day begins

every morning at 5 when shecreates all the delicious bakedgoods that the restaurant sells

(including her mother's recipefor bread pudding).

She boasts that even with allthe wonderful employeesthere, someone from the familyis almost always at the restau-

rant. Alongside her husbandand their two sons, Adam andBryan, they have built a busi-ness where their customershave become like members of

the Baker family.We are very proud of the

restaurant and the familyinvolvement, Jai Baker added.

If you've been a regular cus-tomer, maybe you've noticed

some changes going on lately.Partly to honor their 10-yearanniversary, the restaurantrecently received a facelift.New booths have been added,

Awful Annies celebrates 10 years in LincolnDEBBIE BROWN THE NEWS MESSENGER

Lunchtime is a popular time at Awful Annie's. On Sundays, it isn't unusual to have more than 500 customers come through the doors of the restaurant.


3/23

SEPTEMBER 2013 INSIDE LINCOLN 3

as well as the new bar.Although they already

have a full liquor license,the bar has only beenopened about a month.

When asked by InsideLincoln if the restaurantwould ever be open for

dinner, Jai Baker said, Wefeel very fortunate to besuccessful for breakfastand lunch, and we're finewith that.

Serving close to 500customers every Sundayis one of the reasons that

Jai Baker loves cominginto the restaurant. Whilethat might be a dauntingnumber of customers toserve in a day, she is nostranger to working longhours in restaurants. Prior

COURTESY THE NEWS MESSENGER

Bryan, Jai and Adam Baker installed a full bar in commemoration of Awful

Annie's 10th anniversary. Although the restaurant has held a full liquorlicense for some time, the bar has been open about one month.

On the cover: A group of women enjoy a birthday celebration at Zakuro Sushi Bistro with PeterHong (restaurant manager) and Mike Kim (restaurant owner). Zakuro is located at 835 TwelveBridges Drive. For more information about Zakuro Sushi Bistro, call 543-4455 or visitsushizakuro.com.Photo by: Debbie Brown Inside Lincoln

Inside Lincoln is published the first Thursday of each month by Placer Community

Newspapers, Inc. Periodicals postage paid in Lincoln, CA. In county delivery is $29.00 per

year or $75.00 outside Placer County. Adjudicated newspaper of General Circulation in

accordance with the laws of California by decree number 74028. All material is copy-

right, all rights reserved. If your home delivery subscription newspaper does not arrive

by 6 a.m., please call (916) 774-7900 or 1-(800) 927-7355 by noon for same-day delivery.

553 F Street, Lincoln, CA. 95648 www.lincolnnewsmessenger.com

General Info, 916-645-7733, [email protected]

General Manager, Jim Easterly, (530) 852-0224, [email protected]

Publisher, Jean Lund, 916-774-7971, [email protected],Carol Feineman, 916-774-7972, [email protected]

Office manager, Shoni Jones, 916-645-7733, [email protected]

Sales Representative, Brenda Thomas, 916-774-7974, [email protected]

Circulation, 916-774-7900 or 1-800-927-7355 Fax, 916-645-2776 U.S.P.S No. 386-980

SEE ANNIES PAGE 4


4/23

to opening Awful Annie'sin Auburn, she alwaysworked in restaurants and

managed one in North-ridge.Jai Baker proudly notes

that her husband is thebrains behind the designof the restaurant. Havingbeen in the motion pic-ture industry, his experi-ence is one of the ele-ments that makes AwfulAnnie's as welcoming andcomfortable as it is. Someof the more personal

items hanging on thewalls are posters of thefilms that award-winningDon Baker helped create.

While the couple isproud of their restaurantsand the business they'vecreated, nothing makesthem more proud thantheir two sons and theirfamilies.

Our sons have perfect-ed a Bloody Mary season-ing that we sell at therestaurant and Adam andBryan's silhouettes are onthe bottles, Jai Bakersaid.

The bottles of season-ing may be purchased atthe restaurant or online,for $6.50. In addition tothis new mix, AwfulAnnie's has a cookbookthat Jai Baker created with

approximately 200 per-sonal recipes. About 15years ago, customersbegan asking her to createa cookbook, which is cur-rently in its fifth editionwith more than 10,000copies sold.

Delivering a deliciousmeal, along with a uniqueand personalized diningexperience, is a goal of theBakers.

We do all sorts ofthings to make customershappy and we are thrilledto do substitutions withno complaints, Jai Baker

said.Some of the groups thatmeet regularly at therestaurant meet in "TheAttic." The Attic is the sec-ond floor of the restaurantwhere many of the decorpieces were donated bylocal residents.

Jai Baker and her fami-ly epitomize what Lincolnis all about. Congratula-tions on being open for 10

years and may AwfulAnnie's be a gatheringplace for family andfriends for generations tocome.


2800 Nicolaus Road, Lincoln916.408.8810

www.baysidelincoln.comLINCOLN CAMPUS

Practical Messages Encouraging MusicYour Kids Will Love It!

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continued from 3

ANNIES:

Annie'sBest, theofficialAwful

Annie'scookbook, isin its fifthedition andhas soldmore than10,000copies in 15years.

DEBBIE BROWN

THE NEWS

MESSENGER

We do all sorts of

things to make

customers happy and

we are thrilled to do

substitutions with no

complaints.Jai Baker, owner


5/23

BY DEBBIE BROWN


Iwas in about the fifth-grade when girls wereallowed to start wearing

something other thandresses to school.

As a kid, I don't remem-ber ever wanting to wearpants to school so I didn'tthink anything abouthaving to wear a dress.The stipulation to girls

wearing pants was thatthey had to be dressyslacks or a pantsuit.

Oh my, how times havechanged!

Today's dress codes areless restrictive, butbecause students seem towant to push the limits,schools have to lay downstricter rules and spendmore time enforcingthem.

Although girls weren'tallowed to wear anythingbut dresses and boysweren't allowed to weardenim jeans, in the '60sand early '70s, no kidwould have consideredwearing shirts withspaghetti straps, pajamasbottoms or jeans hangingso far down that theirunderwear would show.

I was just telling some-one today that society, ingeneral, seems to have lostthe ability to know what isappropriate to wear andwhat isn't appropriate. Asa wedding photographer, Isee attendees all the timewho think it's alright toattend a wedding in jeansand a T-shirt. I still like thatit feels special to dress upfor events and to just dress

nicely once in a while.Walking onto today's

school campuses, it isn'tsurprising to see a number


DEBBIE BROWN THE NEWS MESSENGER

Walking onto any school campus will offer a plethora of styles. Shorts, jeans, knee socks, short socks, tennis shoes and flip-flops areacceptable on many school campuses, although there are still dress codes in place.

Shopping for style and strict dress codes

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of clothing styles. Shorts,flip-flops (what we usedto call thongs until

about 20 years ago - I cer-tainly won't make thatmistake again!), tank tops,jeans with holes all overthem, and any number ofstyles of hats, sweatshirts,shoes and even socks.

Socks, you wonder?Yes, the latest craze with

young boys is to wearknee socks.

The old adage, what'sold is new again, certain-

ly applies to clothing andespecially that ofteenagers. Remember theknee socks the boys worein the 70s? Thirty yearsago, they were calledtube socks becausethere didn't appear to bean ankle in them, as in

most socks.These socks weren't

cool unless they had a

colored stripe at the top. Ifyou wore a pair of thosecoupled with Adidas orPumas, you were definite-ly cool. (Remember, Nikehadn't even been thoughtof at that point).

Fast forward to the 21stcentury and black socksare now the thing to wearwith tennis shoes.

Although many youngmen wear the higher

socks, the classic back toschool look is still to wearbasketball shorts (thenylon shorts that go wellbelow the knee), alongwith short socks and ten-nis shoes. Who wouldhave thought that kids putso much thought into

shoes and socks?The style that seems to

be popular with high

school girls is the midiskirts that offer a Bohemi-an look. Coupled with alacy top and a hair acces-sory, the wardrobe is defi-nitely taken up a notch.

According to LincolnHigh School's dramateacher Danielle Duarte,the first week of school iswhen the students reallydress up. After that, theneed for comfort takes

over and the girls don'twear as many dresses.

Regardless of whether astudent is entering pre-school or their senior yearin high school, new shoesare always on everyone'slist for school shopping. Iused to think that kids

continued from 5

SHOPPING:Black socks and tennis shoesSeventh-graderCameronSimmons

sports a tra-ditional look

for the boys'new schoolapparel: a T-shirt, basket-

ball shortsand tennis

shoes. Asnondescript

as boys'clothing may

seem,according to

Simmons,

there's defi-nitely a style

associatedwith theclothing.

PHOTOS BY DEBBIE

BROWN THE NEWS

MESSENGER

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always got new shoesbecause you can't havenew outfits with old, wornout shoes.

However, now that I'veraised three girls, I realized

that the school year has tostart off with a new pair ofshoes because the kidsmore than likely outgrewthe shoes you bought themtwo months ago!

I remember schoolshopping with my siblingsand new pants were alwayssomething that my brotherneeded (regardless ofwhere we were in theschool year). Now that kids

are allowed to wear shortsto school, parents don'toften buy their kids newjeans until a couplemonths into school. Let'sface it, if you have youngkids, by the time theweather gets colder, they'doutgrow the pants you

bought them in August,anyway.

The vice principal of

Glen Edwards MiddleSchool, Mr. Cubias, reiter-ated that one of the mainpurposes of the dress codeis to keep the students'attention on school, not ontheir peer's attire.

We want the school'senvironment to be con-

ducive to learning andthats difficult to do whenstudents come to schoolinappropriately dressed,Cubias said. Shirts withinappropriate logos, gang-

related colors, saggingpants, inappropriate neck-lines on girls' shirts andpajamas are not allowed.

Whatever your child'sfavorite clothing style is,school is not always theplace to express their fash-ion voice. So often kidscomplain about not beingtreated as a unique indi-vidual, yet they often timestry conform to what every-

one else is doing/wearing.Personally, with the way

that some of the entertain-ment personalities dressand the way some of thekids admire those person-alities, I'm thankful thatthe schools have dresscodes.

Backpacksare a part ofany newschoolattire.Althoughthe tradi-tional two-strap, blackbackpacks

are still pop-ular withstudents,there arealso back-packs thatmake afashionstatement.

We want the school's

environment to be

conducive to learning

and thats difficult to

do when studentscome to school

inappropriately

dressed.Mr. Cubias, vice principal of GlenEdwards Middle School

Saturday, September 14th

Doors Open at 6:00 pm

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8/23


BY DEBBIE BROWN


Summer produce has foundits way to our tables formonths, and our backyard

grills have been working over-time.

With the school year underway, summer vacations beinga recent memory, and cold

weather around the corner,the way we've been preparingour meals in recent monthsmay soon be coming to an

end.Combining your backyard

grill and the wonderful sum-mer produce you've beengrowing is a way to truly enjoythe summer months.

Backyard grilling can be assimple or complex as one

wants to make it. While somelove to use the grill to show offtheir culinary prowess, others

who don't like to cook can stillfeel like a master chef by com-bining their favorite marinadeor barbecue sauce to meat orproduce.

One of the great aspects

about these two recipes is theyuse some of the produce youmay have been growing allsummer. Additionally, theytake just minutes to preparebut afford the uniqueness thatcan impress even the mostseasoned chefs.

Recently, I made the mari-nated tomatoes for a friend'ssummer barbecue. Our friendSteve is one of the mostimpressive and versatile self-

taught chefs I've ever met.Coming up with a recipe

that will impress him, yet alsobe something easy, is what I'malways looking for when bring-ing my mealtime contribution.

As we stood around the grillwaiting for the tomatoes to fin-ish, we found an added benefitto this quick and easy appetiz-er. The leftover marinade was agreat accompaniment to a

wonderful loaf of crusty frenchbread. Nothing will go to wasteif you take this recipe to yourbackyard party.

Channel your inner chef, even if you dont like to cookMARINATED TOMATOES

Beefsteak, Kumato or yourfavorite tomatoes, sliced thick

4 tablespoons good olive

oil

1 1/2 tablespoons balsamic

vinegar

2 large garlic cloves, minced

2 teaspoons sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly

ground black pepper

Grill on an outside bar-

becue or preheat theoven to 450 degrees.Arrange the tomatoes

on a sheet pan, in a singlelayer.

Drizzle with olive oiland balsamic vinegar.

Sprinkle the garlic, sug-ar, salt, and pepper overthe tomatoes.

Grill for 10 minutes, orroast for 25 to 30 min-utes, until the tomatoesare concentrated and

beginning to caramelize.Serve warm or at roomtemperature.

PHOTOS BY DEBBIE BROWN THE NEWS MESSENGER

An alternative to making marinara sauce with your crop of toma-toes is grilling them with a delicious balsamic glaze. Any goodquality balsamic will do, but just be sure to use our favorite. I usedsome of the 45 year old balsamic vinegar that I purchased from St.Helena Olive Oil Co.

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How often have youbeen asked to bring anappetizer to a party but

you don't have a clue whatto bring and you don'thave much time to put

something together?This is a great recipe inwhich to use that zucchinithat has grown wild in

your garden. Throw on alittle of your grandma's (orin my case, my aunt's)secret recipe marinarasauce and you will havethe beginnings of an appe-tizer that they won't beable to get enough of.

The best part is that this

recipe can can take as fewas three ingredients!

ITALIAN ZUCCHINI ROUNDS

1/4 inch slices of zucchini

1 tablespoon of homemade, or your favorite store-bought, marinara sauce

1 tablespoon of your favorite cheese

Optional:

Cubed pepperoni

Chopped olivesDiced onions

Grill zucchini rounds until you see grill marks on both sides.Add pasta sauce and cook for three minutes.Top with cheese and grill until melted.This is a great alternative to pizza, or a wonderful appetizer for

an Italian meal.

Zucchini often yields a bumper crop and leftovers areabundant, even after giving to friends and family. Withsome delicious marinara sauce and your favorite cheese,Zucchini Rounds are a great way to have a little taste of

pizza with a lot less calories.

The Rev. Bill Rontani

Sunday Services

8:00am & 10:00am

Coming Sept. 29th - the Blessing of

the Animals at Beermann Plaza

St. James Episcopal Church

5th & L Street www.stjameslincoln.org (916) 645-1739

We accept: Monitors Televisions Desktops/Laptops/Notebooks

Stereo Equipment Speakers Keyboards, Mice, PDAs

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Printers, Copiers, Fax Machines

We will NOT accept: Appliances Furniture Hazardous Waste - batteries, paint,

tires, lights, oil, cleaning supplies

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BY JOHANNE RYKERPLACER COUNTY MASTER GARDENER

Question: I am con-cerned about all the newsstories and other relatedrumors about disappear-ing and dying bees. Howtrue is this situation and

what is the cause? Howcan we as home garden-ers help encourage orincrease the bee popula-tion?

Answer:There definite-ly is a problem with van-ishing and dying honey-

bees. The phenomenonis referred to as colonycollapse disorder, orCCD, and scientists arestill trying to determinethe cause. All thatsknown for sure is our beecolonies are disappear-

ing with the affected beessimply leaving the hiveand not coming back.This situation also makesdiagnosis of the problemeven more difficult.

We can all help bybeing bee proactive!Bees are about pollenand pollinating flowers.

There are many differentvarieties of bees thattravel through peoplesplants including homeorchards and vegetablegardens. In order toencourage and supportthe various bee popula-tions, plant some of thethings that will feed

them.This means planting

bee-yummy plants thatinclude sage, salvia,oregano, lavender, iron-weed, yarrow, yellow hys-sop, alfalfa, honeywort,dragonhead, echinacea,bee balm (guess wherethe name comes from?),


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buttercup, goldenrod and Eng-lish thyme. Flowering trees thatare attractive to bees includefruit and nut trees, tulippoplars, tupelos, oranges andsourwoods.

Clover is another greatchoice to attract and feed beesand it makes a robust andattractive ground cover. Con-sider letting some of your leafyvegetables bolt by allowingthem to either go to seed orflower after harvest. Seedingplants are a bees best chanceto stock up on food before thecolder months.

Bees also prefer flowers thatare yellow, purple, or blue.

Note: the bees that give mostpeople trouble are yellow jack-ets, wasps, and hornets, whicharent really bees at all thegood news is they arentattracted to bee-friendlyplants!

Eliminate garden pesticides;they harm the bees too. And

consider alternative, non-toxicmethods of pest control. Keepin mind that chemical-freeplants and gardens are afriendly invitation to wild bees.

Consider creating a bee habi-tat. Creating and providing beeshelters will give you theopportunity to watch andinspire your visiting bees tooverwinter. Natural bees findshelter in places like aban-doned animal burrows, deadtrees and branches and inunderground nest tunnels. Youcan also make your own or pur-chase bee blocks for helpingwood nesting bees to reside in.

Put a smile on both a childs

or beekeepers face by touring alocal beekeepers hives. Teach-ing children the importance ofbees and visiting their habitatwill create an experience theyare unlikely to forget!

Have gardening questions?Call the Master Gardener hot-line at (530) 889-7388.

COURTESY

Include plants in your garden that create a welcoming environment for bees.

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12 INSIDE LINCOLN SEPTEMBER 2013 SEPTEMBER 2013 INSIDE LINCOLN 13


12/23

12 INSIDE LINCOLN SEPTEMBER 2013 SEPTEMBER 2013 INSIDE LINCOLN 13

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Thursday, Sept. 5Dudley and the Doo Rights - Will be performing 5-8:30 p.m. at Kims CountryKitchen, 537 Lincoln Blvd. Info: call 645-2727.

Saturday, Sept. 7Fashion Show & Luncheon 11 a.m. 2:30 p.m. Lincoln United MethodistChurch, 629 I St. Lincoln. Tickets are $10 and can be purchased in church office8:30 -12:30 p.m. Monday Friday. Info 645-3588.

On The Spot Improv 7 p.m. at Salt Mine, 590 Lincoln Blvd. $7 admission,night includes silent auction, smoothies and snack bar. This is a family friendly,high energy hilarious entertainment event, all proceeds benefit The Salt Mineroof project and food closet. Info: 645-3778.

Wednesday, Sept. 11Food Truck Pop-Up Food Mob featuring Papa Dales Diner, Bacon Mania,

CA Love, OMG Yogurt, Bella Familia Pizzeria and Cajun Wagon. 5-8 p.m. indowntown Lincoln. Presented by the Downtown Lincoln Assoc. Info: visitsacfoodmob.com.

Thursday, Sept. 12Lincoln Highway- Will be performing 5-8:30 p.m. at Kims Country Kitchen,537 Lincoln Blvd. Info: call 645-2727.

Saturday, Sept. 14Who Knew Historical presentation about Coon Creek (1855) at 11 a.m. atLincoln Area Archive Museum, 650 5th St. by Jerry Logan. Seating is limitedRSVP 645-3800. Free to the public.

Tuesday, Sept. 17YesterDays News Performing 7-9 p.m. at Dillians Bar & Grill, 605 Lincoln

Boulevard. Dont forget your dancing shoes.

Common interests and common values led to the creation of Lincoln Boulevard Home Consignments. Randi Lorenzo and Pam Elliottmet in Sun City when Randi rented a house from Pam. Shortly thereafter, Pam decided to sell her home and asked Randi do thestaging and decorating. A match was made

At first their common interests included exercise, healthy food, yoga, meditation and walking their dogs. Then, they discoveredthey loved to look at furniture, go to garage and estate sales, and find creative ways to have nice things on a budget. Over severalmonths they talked about how much great furniture was sitting in their neighbors and friends garages in Sun City. We shouldopen a consignment store! they thought. Also, and most important, was their common value to serve o thers. They wanted tocreate a business atmosphere that included everyones needs, desires and tastes; a place where resid ents of all ages could buyand sell their furnishings; a business where Randi and Pam could be part of a community and make a c ontribution. They felt they

found that in the wonderful City of Lincoln. Lincoln Boulevard Home Consignments is a business that has a warm home-likeatmosphere that caters to the needs of the community.

In the fall of 2012, Pam Elliott left the business to pursue her many interests outside of the busin ess, and Randi Lorenzo kept theshop open as a sole owner. Roxie, her King Charles Caviler Spaniel, comes to work every day and greets clients.

Lincoln Boulevard Home Consignments won Best of the Best 2012 and 2013 for Best Consignment Store in the Lincoln NewsMessenger, and won Best New Business from the Lincoln Area Chamber of Commerce for 2011. Randi state s she could not havedone this without the support of the wonderful people of Lincoln.

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Anumber of education arti-cles have been written tohelp pet owners under-

stand the need for timely vacci-nations, routine dentals,monthly flea/tick/heartwormproducts, and diseases andconditions that are commonlyexperienced by pets.

So, now its time to discussgrooming and boarding!

Grooming and boarding arebusinesses that are part of pet

ownership for many families.

GroomingIn todays world, many of the

popular breeds require groom-ing every six to eight weeks.

Basic grooming includesbathing, clipping (breed specif-ic), nail trim, ear-hair pluckingand expression of the anal

glands.Good groomers work in con-

junction with the family and thelocal veterinarian to address

specific health issues that mightbe noticed at the time ofgrooming, such as ear infec-tions or embedded foxtails.

They will recommend thatthe client make an appoint-ment with their veterinarian ifthey see a health problem thatis concerning. They are willingand able to incorporate special-

ty shampoos in your petsgrooming, if recommended by

your veterinarian.As part of responsible groom-

ing, grooming shops shouldrequire proof of current vacci-nations for distemper, parvo,rabies and kennel cough. Thisrecord should be updated year-ly. Current vaccines protect allpets frequenting the groomingshop.

Rely on your veterinarian for

advice on the frequency ofsome of the vaccines. Technolo-gy is changing and some vac-cine recommendations havechanged as well.

The latest change is with thekennel cough vaccine. Both theintranasal vaccine (adminis-tered by drops in the nose) andthe injectable vaccine are good

for one year.If your groomer does not ask

for current or updated recordson a regular basis, inquire as to

why.Routine dental care at the

grooming shop is controversial.The groomer may be able tobrush the outside surface of theteeth but cannot address theinside or between teeth sur-faces.

If moderate scaling is done at

the grooming shop, micro-abrasions to the enamel causetartar to reform more quickly.

During an anesthetized den-tal at the veterinarian, polishingeliminates the micro-abrasionsand cannot effectively be doneon an awake pet.

It is a better economy to doan anesthetized dental once

yearly than monthlybrushing/scaling by thegroomer.

Word-of-mouth referral is thebest place to start in finding theright groomer. If you see abeautiful groom on a pet that isthe same breed as yours, ask

where they visit. Manygroomers have breed-specificemployees that specialize incuts of the breed. Do not hesi-tate to consult with your

groomer beforehand and pick astyle of clip/cut that appeals toyou.

BoardingBoarding is another area

where homework should bedone prior to using a facility.Last-minute boarding can bedisastrous.

Dr. Ann Lesch-

Hollis

Pet Column

Do your homework and choose wisely

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Go to several facilities.Ask to look at where yourpet will be staying. If theyare unwilling to show you,do not go there ever!

Ask if they use sedationor shock collars on barkingpets. There have been casesat local facilities whereboth were used without theowners permission orknowledge. Again, word-of-mouth referrals are valu-able.

Another type of boardingis in a private home or in

your own home with acaretaker coming in twicedaily. Some caretakers will

even stay in your homewhile you are gone. Inthose cases, be sure thecaretaker is bonded. Invitethe caretaker over to meet

your pet prior to leavingand start to build a rela-tionship while there is lessstress.

If the pet is going to a pri-

vate home or to a commer-cial facility, current vac-cines are critical to thehealth of your pet. Providecurrent documentation orhave the facility verify with

your veterinarian as to thevaccine status of your pet.

Ask about their policy

regarding the frequency ofkennel cough vaccineadministration beforehandso that your veterinariancan address their concern.Never let the boarding facil-ity vaccinate your petunless there is a veterinari-an on site at the time of thevaccination.

If your boarding facilitydoes not ask for current orupdated records on a regu-lar basis, inquire as to why.

Inquire as to whethermedications can be givenby staff to your pet while

you are gone. Many placescharge an extra fee for thisservice.

Additional serviceinclude walks, play timeand a bath before cominghome. Get an estimate, asthe a la carte charges canadd up.

Lastly, provide an oldsweatshirt, blanket or towel

with your scent for the pet

to have while boarded as areassurance that mom anddad will be coming back forthem!

Dr. Ann Lesch-Hollis owns Sterling

Pointe Veterinary Clinic at 745 S.

Highway 65, Suite 10. Call 859-

6369 or go online to sterling-

pointevetclinic.com.

Choosinga groomerfor yourpet is animportantdecision.Doingresearchon local

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Many choices with classic

favorites and new varietiesBY GLORIA YOUNG

GOLD COUNTRY NEWS SERVICE

They can sweeten omelets,spice up salads or add fire tosalsa. And when it comes to

taste, all peppers are flavorful ifyou let them ripen, said JanThompson, owner of TwinBrooks Farm and Newcastle Pro-duce. They are all unique andhave their own uses.

Peppers are relatively latebloomers in the garden theyneed hot summer days butthey hang around for a while.

Usually, around here we startpicking in the middle of July,Thompson said. We usuallyhave peppers until November.

The Thompsons grow 10 to12 varieties, changing it up a lit-

PHOTOS BY KIM PALAFERRI GOLD COUNTRY NEWS SERVICE

Laura Thompson displays an armload of colorful peppers now in season at Newcastle Produce.

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tle every season. But there are some regu-lars. One of those is the Hungarian tomatopepper.

Its a cheese pepper, kind of squishy withdeep lobes. Its a sweet, mild pepper, shesaid. (Its good for) salads or cooking. Theshape makes a nice little scoop for scoopingup a dip or something like that. Cut it intolittle wedges.

Then theres the Italian pepper corno ditoro.

Its a sweet pepper, shaped like a bullshorn, kind of long and pointy, Thompsonsaid. Its my favorite, by far. You can usethem for anything. Theyre terrific on thegrill, easy to cut into long strips. Stuff them,put them in salads, use them any way.

Cubanelles are another staple.Theyre really thin with a mild, peppery

flavor, she said. Cut up the strips, fry andput over the tops of things, or fry them andput them into sauces.

The islander is known for its distinctivecolor.

Its never green, Thompson said. Itstarts out purple and then turns yellow,orange and red. Each color change has a dif-ferent flavor. It has a very mild, sweet

Newcastle

ProducechefChelseaFederwitzserves upher zuc-chini rib-bon sweetpeppersalad. SEE PEPPERS PAGE 18

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green pepper flavor com-pared to the standard bellpepper that can be prettyheavy flavored.

New this year at theThompsons farm is thelunch-box pepper.

Im anxious to seewhat it does, she said.Theyre small, like thesize of a Fresno chili. Butthey are sweet peppersand they turn red and yel-low. (you can) carrythem in your lunch box asa snack.

At Eisleys in Auburn,employee Cyndi Davissays the nursery growsabout 30 kinds of pep-pers.

We do occasionallybring in some new ones,she said. We grow themost common varieties insix packs and four-inch

(pots) and some of thenovelty stuff in four-inch.

A new one this year is

the Tiburon poblano.Its a mild pepper, she

said. Its considered a hot

pepper, but it is a mildone. Use it in chili rel-lenos.

The most popular withcustomers are the bells,such as the green or red

Yolo wonder.The nursery also has its

own Eisley pepper.Its a hot pepper and

were the only (place) thatgrows it, Davis said.Theyre the old Brunopeppers. It was a varietyof pickle peppers sold inmarkets years ago. Thereare two or three differentnames for it. We couldntget seeds anymore, so westarted growing it andsaving the seeds. Theresno patent on the name so

we call it our Eisley pep-per.A favorite for Davis and

Earlene Eisley Freeman isthe sweet Spanish pep-per.

Its a sweet pepperthat doesnt taste like bellpepper, Davis said. Itsgood for roasting or in

CHELSEA FEDERWITZS

ZUCCHINI RIBBON SWEET PEPPER

SALAD2 zucchini, ribboned2 small Twin Brooks Farm torpedo onions lb. Twin Brooks Farm Lunch Box sweetpeppers1 fresh white corn2 garlic cloves, crushed3 Tbsp. Sutter Buttes Olive Oil Co. Fresh BasilExtra Virgin Olive Oil1 tsp. sea salt1/8 tsp. black pepper fresh lime, juiced

Use a peeler to create long ribbons of

zucchini. Cut thin rings of torpedoonions and sweet peppers. Cut kernelsoff the white corn. Toss all ingredientstogether with the garlic, basil olive oil,sea salt, pepper and lime juice.

continued from 17

PEPPERS: Eisleys nursery in Auburn grows around 30 kinds of peppers with varying tastes

Benefits of this recipe: local, carb free, low fat, gluten free, vegan

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stir fries or you can stuffthem. They are prettylarge. They get to be 7 or8 inches long. They arelong like a chili pepperrather than round like abell. I use them in cook-

ing all the time. I lovethem. Earlene grills themwhen shes grilling steaksand uses them as a side.

One type you wont findthere this season is theghost pepper.

We didnt get the seedsthis year, but were hop-ing to get them next year,she said.

The nursery gets occa-

sionally customerrequests for the ghost,which is said to be theworlds hottest pepper.

Growing your ownWhen is the best time

to plant peppers?For the Auburn area,

its best to wait until

Mothers Day, Davis said.

Obviously its a littlelater for higher elevationsand earlier at lower ele-vations, she said.

Also ke ep in mind thathot peppers are harder togerminate from seedthan sweet peppers.

They all seem to pret-ty much like the temper-

ature range of 65 to 85 or

90 (degrees), she said.They like a well drainingsoil and like to dry outbetween waterings.Water them ever y two tothree days, typically athorough watering.

Fertilize with regularvegetable food, accord-ing to package directions.

You want one that is a

complete fertilizer,Davis said. Dont justgive them blood meal ora single element.

For optimal success inthe garden, peppers needrich soil and a little extranitrogen to give them agood leaf cover so theydont sunburn, Thomp-

son said.If the fruit sticks out

where the sun hits itdirectly, it can get sun-burned pretty easily, shesaid.

They also should haveplenty of calcium in thesoil to keep them from

getting blossom endrot the same problemthat can damage toma-toes, Thompson added.

And, be on the alert forthe first sign of aphids andhorn worms and takesteps to get rid of thosegarden pests immediately.


Corno di toro peppersCubanelle peppers Ancho poblano peppersIslander and traditional bells Sonora Anaheim peppers

Hungarian pimento cheese peppers Hungarian stuffing peppers

They all seem to pretty much like the temperature range of 65 to 85

or 90 (degrees). They like a well draining soil and like to dry out

between waterings. Water them every two to three days, typically

a thorough watering.Cyndi Davis, employee at Eisleys in Auburn

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BY DEBBIE BROWN


The California Gold Rushbrings to mind Sutter's Fort,Coloma, panning for gold,

and even the 49ers (San Francis-co's football team that wasnamed for the gold prospectors

who came to the area in 1849).Being the richest hard rock

mine in California, the EmpireMine plays a distinctive role inthe Gold Rush history of Califor-nia but it's not often an historicalspot that many Placer Countyresidents know.

Only about 45 minutes fromLincoln, the Empire Mine is a

wonderful destination for anafternoon history lesson, a beau-tiful nature walk and even anexquisite location for a wedding.

While meandering along the

paths of the grounds is sereneand a spectacular way to spend a

couple of hours, taking in a tourby one of the many park docentsis the best way to learn the richhistory of this unique piece ofour state's history.

For the $7 adult entrance fee($3 for ages 6-16), tours of thecottage, mineyard, grounds andgarden are included. The parkvolunteers are well informed

and eager to answer any ques-tions that a visitor may have.Empire Mine offers quite a

dichotomy of landscapes. Fromthe majestic and exquisitely fur-nished and landscaped home ofthe Bourn family to the starknessof the historic mineyard, visitorsare able to get a sense of what lifemight have been like as an aris-tocratic Bourn or that of one ofthe mine workers who riskedtheir lives on a daily basis.

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state, for 106 years, it was alsohome to the Bourn family. In1869 William Bourn Jr. pur-chased controlling interest ofthe mine and maintained con-trol until 1929, when it was soldto Newmont Mining. The 4,600-

square-foot, seven-bedroomformal English cottage houses

walls that are two feet thick andall the rock that was used on thehome came from the mine.

As the mine is on the sameproperty as the private Bournresidence, mine workers werenot allowed on the privateproperty, with the exception ofone day a year - the day of theMiner's Picnic. The tradition of

the picnic began in 1895, andcontinues to this day, althoughthe intent of it has changed inmodern day. The annual event

was originally created to benefitthe widows and orphans whodied while working in themines. Today, it benefits all thevisitors who want to come get ataste of history and spend the

day in nature's beauty.Although the mine has not

been a productive piece ofindustry since 1956, there is still

maintenance and upkeep thatis required to keep the facility abeautiful historical landmark.The "Over The Hill Gang" takes

care of all the restoration of themine and the grounds. Whilesome authentic historical itemsthat were once sold off can be

located, other times the crewneeds to recreate items so thatthey look appropriate to theperiod.

It's a little-known fact thatmany of the cottages you see inthe town around Empire Mine

were once owned by the min-ers. Grass Valley never wentthrough the Great Depressionbecause there was always workand money flowing into thelocal economy. While the aver-age American worker in 1915

was making less than $2 a day,the workers at Empire Mine

were making wages of $2.50 to$6 a day.

Over the years, mine opera-

tions made the working condi-tions change. However, theywere always hard. Having towork with cyanide, mercuryand being sent 4,500 feet belowthe opening of the mine were

just a few of the difficult condi-tions. Once electricity cameinto the day-to-day operation of


The downstairs bathroom of the Bourn home was added in five days. After William Bournsuffered a stroke in 1922, it was determined that he would no longer be able to use theupstairs bathrooms.

SEE MINE PAGE 22

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the mines, mules werethen sent down into themines to help the workers.Once down there, the

mules never left andremained until they died.Imagine what it musthave been like for theminers to enter their

workspace every day aftermules had lived downthere for a period of time;the stench must havebeen unbearable.

Empire Mine is beauti-ful regardless of what time

of year one visits, and withthe exception of Christ-mas Day and the annualMiner's Picnic, the site isopen every day of the

year.

It's difficult to walk thepaths of the residence orthe grounds of the mine-

yard, without thinking

about what life must havebeen like during those

years.The landscape mimics

the way of life duringthose times. The lushlandscape and ornatearchitecture almost seemssynonymous to the opu-lance and prosperity thatthe Bourns enjoyed, whilethe hardscape, dirt and

long dark shafts of themine reflect the difficultlives that the miners led.

Visit this remarkable placeand see true Californiahistory for yourself.


The stove of the Bourn residence was ordered fromSears and Robucks and it cost $27, including deliv-ery.

continued from 21

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22/23

BY GLORIA YOUNG

GOLD COUNTRY NEW SERVICE

Digging, pulling

weeds, toting heavybags of soil and

amendments, clippinghedges for avid gar-deners its a joyful, relax-ing experience.

But sometimes all thatplanting, harvesting andmaintenance can be toomuch of a good thing resulting in injury.

Physical therapist Bec-ca Johnson says overuseinjuries are among themost common for gar-deners.

It tends to build upover time with a variety ofuses, said Johnson, whospecializes in hand thera-py at Sutter MedicalFoundation in Auburn.

The repetitive straincategory includes ten-

dinitis, nerve compres-sion and carpal tunnel.

Theres a nerve com-pression that can start inthe shoulder and neckarea or in the elbow orforearm.

The elbow would bewhere the funny bone is,she explained. The wristis where carpal tunnel(develops). It can be any-thing from using the

same muscle group overand over.

At the root of the prob-lem is timing.

Were always recover-ing from our day to dayuse, Johnson said. Ourbodys natural way of tak-ing care of itself is torecover. Weight lifterstrain every other day, notevery day. Thats because

you can wear things outbefore they rebuild. Withrepetitive overuse, youvedone too much that yourbody cant recover.

Her advice for avoidingoveruse injury is to rotatetasks do something for20 minutes or a half-hour,switch to another task,then return to the first.

People tend to get outin the garden and dontwant to stop, she said.They keep going and

going. Instead of threesix-hour days or threefive-hour days, do twohours a day for six or sev-en days.

The problem is exacer-bated by aging or foodand nutritional issues for example diabetes suf-ferers tend to recovermore slowly, she said.Arthritis can be another

factor.Gardeners in those cat-egories should activelyfocus on prevention.

I liken it to one set of

tires and you have 50,000miles on them, she said.You have one set of jointsand those are going towear out. I recommendthat people hire someoneto do the hard stuff, soyou have your jointslonger and dont have togive up totally.

Another injury-pronemotion is overreaching.

Lets say you are doinga lot of trimming andyoure reaching really farto trim rather then get-ting close to what you aretrimming. Especially ifyou stick a tool on yourhand, you are reachingeven farther, she said.You want to be close to

what you are working on,not far away.One way to minimize

overreaching is to buildnarrow instead of wide

garden beds, she advised.Choose lightweight,

easy-grip tools and usethe appropriate tool forthe appropriate task.

Gloves have an impor-tant role, too.

If you have a rubbergrip you wont have tohang on so tight, and a lit-

tle bit of padding reducesthe pressure on ourhands, she said.

Gardening is one of themost challenging tasks forproper body mechanics,and back pain from gar-dening is very common,according to StephaniePerry, rehabilitation serv-ices supervisor at SutterAuburn Faith Hospital.

If you bend over andbend improperly, it putspressure on the ligamentsin the back and spine,Perry said. So when you

bend forward, if you dontkeep your back straight,

everything is on stretch.Then when you lift fromthat position, thats whenan injury can occur.

The best way to avoidthat type of injury is tokeep the back straightand bend from the hips.

Use a garden bench orbucket to sit down whenyou are gardening, shesaid. You can kneel togarden and if you aregoing to be kneeling, use agarden pad to protect theknees.

A good way to limitbending is put pots andtools on a table so youcan work at waist height.

That also works forraised beds just takethe concept a little fur-ther build up the bedsso you can garden at arm

level, Johnson said.Lifting and carrying

can be hazardous, too, ifnot done properly.

Perry recommends pur-chasing smaller packagesof garden soil and similarproducts so you are carry-ing smaller loads.

Or, when you get homefrom the garden center,

instead of carrying fullbags, open them andunload the contentspiecemeal into a bucketand carry that.

And carry items closeto the body rather thanfar away.

Its like holding apound of sugar close toyou rather than out,Johnson explained. Nextto your body it will beeasier with less stress onthe shoulder and elbow.

In her physical therapysessions, Perry focuses onbody mechanics and howto bend and lift properly.

Therapy depends onwhat causes back pain,she said. Back pain is nota cookbook. The hardpart is the pain can becoming from a disk, liga-

ment or muscle. Thereare many structures inthe back, so a good phys-ical therapy evaluation isnecessary to get propertreatment.

Reach Gloria Young at glori-

[email protected].


Small changes can keep gardening injuries at bay

KIM PALAFERRI GOLD COUNTRY NEWS SERVICE

Sutter Health hand therapy specialist Becca Johnson, right, and rehab techni-cian Kristie Romanivk demonstrate a strengthening exercise.

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