Enjoy Magazine: Northern California Living — October 2022

REDDING 192 Hartnell Ave Redding, CA 96002 530. 222. 1460

DOWNTOWN REDDING 1845 California St Redding, CA 96001 530. 806. 4000

RED BLUFF

500 Riverside Wy Red Bluff, CA 96080 530. 529. 1222

ANDERSON 2727 Ventura St Anderson, CA 96007 530. 360. 3290

Shelley Macdonald & John Martinson VP – Agricultural Loan Officers

INTEREST

19 | The Town of Kennett Under Shasta Lake

51 | Shasta High’s Wellness Center

GOOD FINDS

23 | Harrison’s California Chestnuts in Gridley

IN EVERY ISSUE

15 | My Town: Rory Greek

60 | Recipe Simple Spanish Sangria

63 | Downtown Details

64 | Enjoy the View: Frank Tona

66 | What’s Cookin’: Mashed Potato Leek Soup

74 | Giving Back: Shasta County Chemical People

REASONS TO CELEBRATE

Gerlinger Steel in Redding

33 | Osher Lifelong Learning Institute at Chico State

39 | All Things Pumpkin with Catherine Hunt

43 | A.J. Young Outfits the North State

47 | Artists Naomi Rose and Elizabeth McClellan

57 | Making Music with the Blackwell Brothers

Spine care for this back. And your back.

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october contest

Enter to win a $100 gift card from Discover Earth. Since 2008, Discover Earth has been offering Northern California a beautiful and unique collection of Made in the USA natural fiber clothing for women, new and vintage home and garden decor, kitchen linens and essentials, locally hand crafted jewelry, fabulous leather handbags and fashionable and funky shoes.

635 Main St., Red Bluff • (530) 529-3856 www.discoverearth.us

Go to our website, www.EnjoyMagazine.com and enter for your chance to win. One winner will be drawn at random. Drawing will be held the 25th of the month.

august winner on the cover

Grace AndersonLynn Fritz

A $100 gift certificate from Wonderland Signs

Enjoy Magazine

YVONNE MAZZOTTA publisher

MICHELLE ADAMS publisher

RONDA ALVEY editor in chief

KERRI REGAN copy editor

CATHERINE HUNT event calendar/website

JAMES MAZZOTTA advertising sales representative/ new business developer/photography

MICHAEL O’BRIEN advertising sales and marketing manager

KEVIN GATES JEN VERMAAS CONNIE BLANC advertising sales and marketing consultants

NICCO MAZZOTTA BEN ADAMS DIANE MORGON SAGE FULTON deliveries

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JAMES MAZZOTTA store manager

TRINITY ADAMS MARJAN WHITE CATHERINE HUNT store

www.enjoymagazine.com 1261 Market Street Redding, CA 96001 530.246.4687 office 530.246.2434 fax

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©2022 by Enjoy Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

Photo by Kara Stewart karastewartphotography.com

Cover cake and cookie on page 13 by Simply Sugary FB and IG @simply.sugary

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editor’s note

OCTOBER 2022

WE’VE GOT 16 REASONS TO CELEBRATE – it’s Enjoy Magazine’s 16th anniversary! In October 2006, a group of former KMS colleagues stepped into brand-new territory with a huge dream, a deep desire to succeed, and the heart and tenacity to make it happen. As we hold this 193rd issue in our hands today, the dream is as strong as ever, the ideas are still flowing, and we are taking a moment to be grateful for this endeavor that has become so much more than a magazine to our community.

We’re also celebrating Enjoy the Store’s 12th anniversary, so if you’d like to get a jump start on your holiday shopping, come check us out! Our new location at 1261 Market St. has allowed us to spread out and add even more artisans than we had before, and we’ve been thrilled to have Burnsini Vineyards join us to offer wine tastings from 4 to 8 pm Thursday through Saturday.

What a joy it’s been to tell the stories of the visionary people, beautiful places and wonderful things that happen here in far Northern California. We’re so proud to partner with our talented writers, photographers and designers on this publication, and we’re deeply grateful to the advertisers and readers who make it possible for us to do what we love every day. Cheers to many more years!

“This birthday, we are grateful you have allowed us to be part of your lives and to inspire you with the beautiful stories of our communities.” —the Enjoy Team

Photo by Kara Stewart Photography

RORY GREEK, CFP ®

Vice President | Financial Advisor The Pathfinder Group

RBC Wealth Management

my town: amazing

hen I moved to Redding in 2008, I came for a great job opportunity and a shot at leaving my 18-month battle with Bay Area traffic behind. What I discovered when I got here was how much I’d really been missing both a sense of community and a connection with the outdoors. Fourteen years later, I’m filled with gratitude reflecting on what my town means to my family and the many friends I’ve made along the way.

I will never forget a moment during my first December in the North State. I’d lucked out and found myself at the top of an ungroomed run on Mt. Shasta, pristinely blanketed with a foot of fresh snow, ready to set first tracks. With current knowledge of recent weather, this memory is even more magical. After I ratcheted my bindings tight, I took a second to catch a deep breath of cold morning mountain air before I launched into a few long, soft turns. At the end of my run, I noted more friendly smiles from other skiers and boarders than you’d expect until I realized I was beaming an ear-to-ear grin from the ride.

I met my wife in Redding just about a year after I’d arrived, and she and I now have three little girls who make our latest adventures a little more mellow, and a lot more friendly to the results of my 25-year-old self’s sense of impunity to adrenaline-fueled knee injuries. On our hikes, bikes, paddles and other adventures, I try at my best impression of my dad, who – when my sister and I were young – could use storytelling and exaggerated observations to make a walk through a freshly graded tract-home development feel like a jungle safari. “Whoa, what was that?! That was the biggest (insert random common animal) I’ve ever seen!”

Thanks to experiences with Leadership Redding, Rotary Club of Redding, and Redding Chamber of Commerce, I continue to be amazed at the many people in this town who give countless time and energy toward addressing community needs and turning challenges into opportunities. For all these reasons, I’m proud to call this my town, and I look forward to watching my children grow in a community on the rise.

This month, I get to host some college friends living in the Bay Area for a long-overdue reunion. With a morning trail ride behind us as we hop on a drift boat on the Sac, there will be some great chances for my buddies to catch one of those breaths of fresh air for the soul. A fish will bite, and I’ll pretend I don’t notice the subtle grin and the deep inhalation signaling that thoughts of email inboxes and project deadlines have momentarily slipped away.

Photo by MC Hunter Photography

Dr. Van Kirk is the BEST! So knowledgeable and patient with me, he takes the the time to educate me on whatever is going on with me to help me understand. I’m always assured by his knowledge and experience that I’m in the best hands. I trust him and I can’t imagine if and when the day he retires what will I do then? I’m constantly giving his name out to women who are searching for the right gynecologist due to unpleasant experiences from other doctors. I have to say they go to Dr. Van Kirk now and are very pleased. The office staff makes you feel right at home.

Carletta

The Art of Lema

During the design phase of the headquarters, guest house, and maintenance facility at Lema Ranch, there was intention around displaying art and memorabilia of the McConnell’s, integrating new art into the facilities, and showcasing keepsakes that represent the evolution of the Foundation’s work.

Twenty-five years later, art remains a core of our place. Three artists were commissioned to create art screens for the three staff areas of the headquarters. For the grant podBryan Tedrick of Glen Ellen: stainless steel, bronze and black walnut. For the accounting pod - Dick Weiss of Seattle: metal and glass including recycled sources from old theaters and private railroad cars. For the administrative pod - Elizabeth Devereaux of Chico: wood base and frame of clear white pine.

The public, guests, and staff enjoy outdoor natural landscapes, and indoor a variety of art forms that are local to international made of ceramics, glass, metal, paint, rock, stone, textiles, and wood.

Photo credit: Robert Estrada

what lies beneath

THE TOWN OF KENNETT, UNDER SHASTA LAKE

LIKE GENERATIONS before her, Myra Buteau moved West to discover a new life in Shasta County. Not in search of gold or copper, like the generations of adventurers before her profiled in her documentaries, but to start a new chapter after retiring from an award-winning career as a video producer for a national security company.

Her new historical documentary, “Kennett – The Town Under Shasta Lake,” began with a suggestion from historian Emily Rankin of the Shasta Miners and Prospectors Association who knew of the digital filmmaker’s earlier production on the California Gold Rush.

“I had no idea there was a town under Shasta Lake,” says Buteau, “but when I mentioned it to others, their eyes would light up. They were excited and that excited me.”

She began research in August 2020 with Jane Schuldberg’s historical account of Kennett’s founding Golinsky family, but found scant additional information about the town until she read about Ron Jolliff’s forthcoming book, “Shasta County Copper Towns.” Excited, she pre-ordered the book.

Meanwhile, her image research led her to the Shasta Historical Society. There she met Executive Director Heather Farquhar, who helped her with

87 of the 152 images she wanted from the archives, which includes 40,000 to 50,000 prints and negatives, maps and newspaper articles dating from the 1870s.

“They didn’t hold the copyright for many of the ones I requested,” says Buteau, who then turned to the Shasta Lake Heritage and Historical Society, which proved instrumental in supplying her with the remainder, all of which had to be re-digitized for the documentary.

A delay with procurement and additional historical detail about Kennett provided Buteau with the opportunity to write and shoot a third documentary in the interim. However, after receiving Jolliff’s book, her Kennett research “just opened up” and she returned to the project.

Jolliff’s book “put into perspective the historical significance of the town and the copper mining in this region,” she says. In the documentary and book, Buteau narrates the story of Kennett from its gold and copper booms of the mid-1800s through its post-World War I decline and eventual submersion under 400 feet of water below Shasta Dam.

“It’s important that people have an understanding of the history of their region, the place that they live,” says Buteau, who found the complex process of copper extraction, smelting and refining “one of 4 continued on page 20

Photo courtesy of Shasta Historical Society

“I had no idea there was a town under Shasta Lake,”

says Buteau, “but when I mentioned it to others, their eyes would light up. They were excited and that excited me.” the most fascinating things” she learned about the history of the region she now calls home. She also believes “the environmental damage that certain mining activities create – denuded land and chemical contamination of water supplies” –stands as a cautionary tale about “knowing your history so you don’t repeat it.”

As a digital filmmaker, it never occurred to her to write a book until Jolliff, secretary of the Anderson Historical Society, encouraged her to do so. Farquhar, who had worked closely with Buteau to obtain images for her project, asked the author to present her research and findings in a program at the Shasta Historical Society this month.

When Ronda Alvey, editor-in-chief of Enjoy, received a postcard about “Kennett – The Town Under Shasta Lake,” she knew she wanted to feature Buteau and her documentary in a future issue of the magazine.

“About a week after I received Myra’s postcard,” says Alvey, “I learned that she would be presenting to the Shasta Historical Society and the wheels started turning.” As the board president of Riverfront Playhouse, she saw an opportunity for collaboration and contacted Farquhar and Buteau regarding their interest in moving the Shasta Historical Society program to the theater and adding a screening of the documentary. Michelle Adams, co-publisher of Enjoy, agreed to sponsor the event.

Theater Manager Malorie Glavan says Riverfront had been looking for ways to get more plugged into the community since the planned Spring 2020 grand opening of its new 152-seat theater on California Street had been delayed until September 2021 due to COVID-19.

“Our main focus is always putting on theatrical productions,” says Glavan. “At the same time, we are also very interested in being a space where the community can come together, have fellowship and celebrate art and community.”

“Collaborating on events makes good sense,” says Alvey. “Working together opens up the possibility for more attendees at the Shasta Historical Society’s event in a larger venue. For Riverfront Playhouse, it means quite possibly meeting people who have not been to their theatre. Myra will have an opportunity to showcase her work to more people, and Enjoy Magazine is able to share the story and provide good will to the community.”

•

Kennett—The Town Under Shasta Lake at Riverfront Playhouse Saturday, October 15, 1:30 pm

A book signing by writer/producer/director Myra Buteau will follow the screening www.myrabuteaufilms.com

• (530) 355-6700

Claudia Mosby is a Redding-based freelance writer. She is the founder and director of The Expressive Spirit, a wellness company in Mt. Shasta offering spiritual direction, arts and nature-based activities and consultancy for grief and loss.

Photos courtesy of Shasta Historical Society

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at the end of the road

HARRISON’S CALIFORNIA CHESTNUTS IN GRIDLEY

YOU’VE LIKELY HEARD the lyric popular in “The Christmas Song” about “chestnuts roasting on an open fire” that conjures up feelings of warm hugs on cold nights, coziness and being close to friends and families… but have you ever had a chestnut or wondered where they come from?

Chestnuts have been a food source in Europe for centuries, and the trees that they grow on become monstrous, providing a nice wood base at the end of their production cycle. There’s relatively little guidance on chestnut farming in the United States, but when Paul and Sandy Harrison got close to retirement, they stumbled upon a small ad in the San Francisco Chronicle promoting a 13-acre farm for sale in Gridley that was at “the end of the road.”

“We were such adventuresome souls. We bought a boat and lived on it for a while, but for health reasons, we decided that living on a boat wasn’t feasible for us, so we sold it and then saw an ad in the San Francisco Chronicle about this property for sale,” Sandy says. “And we always wanted to live at the end of the road. It’s quiet and safer for pets.” The transaction happened fast and pretty much on a handshake deal; two weeks later in 2004, the Harrisons moved onto the land.

The couple did have some experience with farming; Paul and Sandy met at Chico State University in the 1970s when Paul majored in agriculture. When they moved to Gridley, the couple decided to focus on chestnuts because they were always so fascinated by them. Like many people, they wondered, “What is a chestnut?”

The previous farmers grew kiwi, peaches and chestnuts, but Paul and Sandy wanted just a single crop. They kept the original swath of chestnut trees in the center of the orchard and filled in the rest with more Colossal and Nevada chestnut trees in the winter of 2005.

“Fruit trees required more pruning and seem to attract more pests; we like that we don’t have to spray the trees,” Sandy says, gesturing to the thriving orchard from her comfortable back patio. Even though coyotes, possums and raccoons like to meander through the property, it’s squirrels that are the biggest pests because they tend to chew up the PVC piping in the irrigation system.

Now that Sandy is the head grower and knows how to drive the tractors and enjoys it, she has more of an appreciation for keeping things up and the irrigation system. All plants, animals and trees seem happy and taken care of, as hummingbirds poke their noses in the flowers and her cat Max purrs and nudges her for attention.

Sandy explains that some of their chestnut trees are 50 years old and can live to be in their hundreds. Chestnuts are a grain that grows on a tree and contain a good balance of complex carbohydrates, proteins and vitamins. They have zero fat, are gluten free and are good for slow digestion, checking a lot of the boxes of what people are trying to move toward in healthy eating.4 continued on page 24

Harrison’s California Chestnuts form on the trees in May and generate several thousand chestnuts per acre. Sandy figures they get six or seven years of production.

“I haven’t been able to figure out the pattern of how they produce. Last year the old section produced better than some of the younger ones did,” Sandy says, adding that maybe the increasingly hot summers can make the trees unpredictable. “I don’t think they’re fond of 100-degree temperatures; it seemed to affect the volume and size of the chestnuts.”

One has to wear a hat when walking through the orchard, because the baseballsized green burrs with cactus-like spikes can fall off the trees at any moment. However, they usually start dropping after Labor Day, which is when the crew picks them up with a metal hand roller (or sweeper). Then that intimidating prickly outer casing of the chestnut is fed through a burr remover machine, as well as a harvester before they can be sold in the form that you see in the store.

Sandy enjoys prepping the chestnuts for sale with other local farmers because it makes the process easier and faster, and it’s nice hanging out with likeminded people. “I’m part of a wonderful farming community and we really want to harvest every nut,” she adds.

One reason getting the most out of a crop is so important is because there’s a niche of people who are crazy about chestnuts and they tend to sell out fast, usually by mid-October. Half of their buyers are return customers, who stockpile them, keep them fresh in cold storage and use them for recipes in the winter months.

Chestnuts are priced by size. In her covered outdoor kitchen, Sandy pulls a couple of chestnuts out of the freezer from last year’s crop and shows off the heart of a chestnut, which looks like a bite-sized brain that can then be chopped up and sauteed with vegetables or chicken, or simmered into soups and chummus.

“Our favorite thing is just to roast them and eat them,” Sandy says with a smile.

Chestnuts have to cure and get sweeter as they age. They’re perfect when you can feel a little movement between the skin and the shell. They are perishable, but you can flash freeze them or make gluten-free flour out of them. She says that chestnuts are a lot like a potato – if you don’t pierce it beforehand, too much pressure and moisture can build up inside the shell and they’ll explode. In her outside kitchen, she pierces the chestnut shells and roasts them on her stovetop or oven.

Harrison’s California Chestnuts participates in the Sierra Oro Farm Trail and opens the farm to the public every weekend in October from 10 am to 4 pm until they run out of nuts. In this same outdoor kitchen, Sandy teaches people how to efficiently pierce the chestnuts, roast them and crack them open.

“All chestnut farmers have their own style of how to cut them,” Sandy says.

What’s her favorite part of managing a chestnut farm? Without missing a beat, she smiles and says, “Eating them.”•

Harrison’s California Chestnuts www.californiachestnuts.com

Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a bachelor’s degree in journalism from Chico State University and loves to visit her parents in Redding.

“Our favorite thing is just to roast them and eat them,” Sandy says with a smile.

Photo by Kayla Anderson

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asStRongsteel

GERLINGER STEEL & Supply Co. has been a sturdy and steady presence in downtown Redding for 93 years and it has played a role in iconic Northern California projects from Shasta Dam and I-5 to the Golden Gate Bridge and beyond.

But there’s a lighter side to the business that occasionally slips out from behind its weathered brick buildings. That whimsical touch showed itself in 2016 when the shop crew created a scaled-down version of a TIE fighter, the unique craft favored by the Imperial fleet in a series of “Star Wars” films.

The brainchild of Jason Bahr, a manager of Gerlinger’s Woodland plant, the TIE fighter was assembled to showcase Gerlinger’s in-house capabilities at trade shows. Stainless steel parts were cut out of sheet metal, roll-formed and laser cut before being welded together.

“I had to stop hauling it down the freeway during the daytime. It was causing too much of a commotion with people waving cell phones all over the place. I’ve hauled a lot of odd things: dragster cars, pieces of machinery, but nothing has ever gotten the attention that that thing did,” Gerlinger says.

The adaptability required to turn out a TIE fighter or precision components for the BART tunnel in San Francisco is one of the keys to the company’s longevity, Gerlinger says. “We’re pretty flexible. We change quick to meet customers’ needs. You can’t always tell what material there will be a demand for.

Some want bulk metal, like from a mill, and others want it cut, fabricated and shipped.”

Ingenuity runs in the Gerlinger family DNA.

It was early in the 20th century when Fred Gerlinger Sr. made his way from AlsaceLorraine to Oregon’s Willamette Valley to work with his uncles at a lumber mill and railroad operation they had established.

After working for a year as a locomotive engineer, the senior Gerlinger returned to Alsace-Lorraine, married Leonie, and brought her back to Dallas, Ore.

“It was good fun,” says Fred Gerlinger, the third-generation family member who oversees the Redding plant with his wife, Jo. “The ‘Star Wars’ guys sure liked to look at it.” The craft made a well-received appearance at a big farm equipment show in Tulare and made a visit to Redding, as well. It was a big hit at a “Star Wars”-themed dance at Cow Creek Elementary School and it was a showstopper on the road as well.

The couple had three sons, with Bert Gerlinger being the oldest. A year after Bert enrolled at Oregon State University to obtain an engineering degree, Leonie contracted a severe respiratory disease. Her doctor recommended relocating to a drier climate and suggested Redding, Tonopah, Nev., and Yuma, Ariz.

The senior Gerlinger investigated all three locales and settled on Redding when he was able to acquire the remnants of a foundry and machine shop that had been damaged in a fire. “He was basically getting a building,” the younger Gerlinger says.

“Grandfather had broken his leg and couldn’t travel for three or four months, so my dad took a boxcar down with three or four guys and they rebuilt the building and installed some machines,” Gerlinger says. Gerlinger Foundry & Machine Works sprang to life in 1929.

Bert Gerlinger and his crew came by their know-how and skills honestly. Louie Gerlinger, the patriarch, arrived in the4 continued on page 28

Fred and Scott Gerlinger

Pacific Northwest in 1894 at the age of 41. After serving as the proprietor of the Star Brewery in Vancouver, Wash., for three years, he organized and built the Portland, Vancouver and Yakima Railroad Company and later established the Salem, Falls City and Western Railway.

The railroad interests were ultimately swallowed up by Southern Pacific and a lumber company Louie Gerlinger and his sons started, including 7,000 acres of Douglas fir timberland, became Willamette Industries and was later purchased by Weyerhaeuser.

The industrious crew also ran a machine shop and built forklifts, lumber carriers and even trucks. There wasn’t much they couldn’t figure out, and often by necessity. “They either made it, fixed it or invented it. Back then you couldn’t just dial up Amazon,” Gerlinger says.

In its early years, Gerlinger’s was a grey iron foundry with some machine shop capabilities, all located in the corrugated metal shop building adjacent to the Union Pacific railroad tracks. A lot of the detailed work was performed in the woodshop, where patterns were crafted for the molds. Increasingly stringent EPA regulations forced the foundry into retirement in the 1960s.

The business continued to expand, adding a steel and industrial supply division in the late 1930s. Metal fabrication and processing services were added in the 1980s and have grown to include sheet and tube laser cutting, press brake and roll services, welding and machining.

There is one ironclad constant at Gerlinger’s: the whistle. An office worker activates the whistle daily at 8 am, noon, 1 pm and 5 pm. The whistle dates back to the mid-1930s when a nearby steam laundry went out of business. “He had been blowing the whistle, so he brought it over to my dad and said, ‘Hey, you need to blow it so there’s not a big outcry,’” Gerlinger recalls.4 continued on page 30

“They either made iT, fixed it or invented it.Back then, You couldn’t just dial up Amazon,”Gerlinger Says.

“We’re pretty nimble and change thethings We sell and things We do, but some things YouWant to leave alone,like the Whistle,” Gerlinger Says.

Bert Gerlinger obliged, and the whistle faithfully sounded until the 1980s when a large compressor broke down and Gerlinger’s lost the required air pressure for the whistle.

“We put a smaller one in and quit blowing it.

We didn’t think it would generate the controversy it did, but we got calls and letters, so we finally put in a bigger compressor and started it again.

“We’re pretty nimble and change the things we sell and things we do, but some things you want to leave alone, like the whistle,” Gerlinger says.

Including its Woodland plant, the business has a workforce of between 90 and 100 people and a fleet of 10 trucks that deliver throughout Northern California and Nevada.

The fourth generation of Gerlingers are deeply involved in the business. Fred Gerlinger’s son, Tim, manages the Woodland plant, and his son, Scott, serves as the corporate director. Gerlinger’s oldest son, Mitch, is a geologist. •

Jon Lewis is a Redding-based writer

San Francisco Giants fan, his interests include

people, places and things. He can be reached

Pink

Pink

OSHER LIFELONG LEARNING INSTITUTE AT CHICO STATE

LEARNING NEVER STOPS for those who take on the identity of lifelong learner. Sometimes, though, the opportunities to learn, especially with others, can feel limited for those no longer attending formal schooling. The Osher Lifelong Learning Institute (OLLI) at Chico State is filling that gap for adults 50 and older, and is one of 125 universities and colleges across the country supporting the knowledge acquisition of older adults.

“The unique difference is there’s no homework, grades or exams,” says Ann Nikolai, Program Director at OLLI Chico. “It’s learning for the love of learning.”

Courses are set up on a semester system and are offered by volunteer instructors, many of whom have held teaching positions at Chico State and beyond. Some are still teaching, such as Lori Murphy Cole, a part-time instructor at Chemeketa Community College in Salem, Ore. Learners pay a membership fee for either a school year or two semesters plus summer instruction.

Cole’s courses are available online to Chico members, and address topics such as Becoming Inclusionary, Intro to Cultural Geography, and Intro to Physical Geography. “I choose very current topics – global warming, gardening

and how to do things to take care of our biggest natural resource, which is water,” she says. “I keep them very, very current and I update all the time.”

Chico State has offered a lifelong learning program since 1988 but received its first OLLI grant from the Osher Foundation in 2007. At the time it followed a model of traditional in-person learning. This was challenged by the COVID-19 pandemic, when many, especially older people, stayed home.

While the transition to online programming was sometimes clunky, it provided an opening that OLLI programs hadn’t considered before. An online platform meant that members could connect across the country and didn’t have to be confined to local offerings. “We could have been doing it pre-COVID, but none of us were comfortable with the technology. Now we are,” says Nikolai. “It’s been really exciting to see what other OLLIs are doing.”

As people return to in-person classes, OLLI is developing hybrid programming. Some classes are available in person, others have an option between in person and online, and still others are online only. The4 continued on page 35

Retired Chico State Professor Roger Lederer, PhD, in the class on local wildflowers that he led recently with his wife, retired Chico State administrator and faculty member Dr. Carol Burr. Roger and Carol are well known for their books on Bidwell Park birds, trees, and flowers. He is the author; she is illustrator. Photo by Chico State campus photographer Jason Halley.

latter courses may be from volunteer instructors at University of Arizona and University of Richmond, or other OLLI programs.

“So many of our members who leave us do so because maybe they aren’t able to drive anymore,” says Nikolai, noting that the online offerings allow them to stay. “Zoom was a way for many members, who probably needed OLLI more than ever, to participate. Many really shuttered away with COVID protocols.”

One of the more popular offerings gives learners access to a wide variety of speakers in one course. “We do a faculty lecture series where each week the former provost, Sandra Flake, lines up a different lecturer,” says Nikolai. Flake’s wide range of contacts makes for an exciting and broadranging agenda as she pulls from more than 1,000 faculty members at Chico State. This hybrid class allows for either in-person or online attendance.

Other courses include Aviation History: Bomber Barons over Europe in WWII, Skeleton Keys: How Forensic Anthropology Helps Solve Crimes, 24 Form Tai Chi, and Capitalism in China: Rise of a Global Giant, among others.

Nikolai speaks with great appreciation for the instructors who come to OLLI and the many who made sure it met the needs of learners during the pandemic, particularly those who supported members in adapting to Zoom technology. “Our team is primarily made up of volunteers,” she says. “These wonderful people who have had these full lives and are professionals giving back.”

“I love meeting the people who are members of OLLI Chico,” adds Cole. “They are lifelong learners. I feel like we’re friends even though we’ve never met in person.” Cole says she is a relatively new instructor who began teaching when the pandemic started. “I just love it,” she says.

Nikolai would concur. “It’s about making connections with other people who share your similar interests.”•

Osher Lifelong Learning Institute • www.olli.csuchico.edu

Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.

Ann Nikolai, Program Director at OLLI Chico

OLLI instructor Debbie Vermette demonstrates collage techniques in a recent class on creating small collage books. Photo by Jason Halley

Warm up TO SOME TASTY EATS THIS FALL!

GREAT EATS BEING DISHED OUT IN THE NORTH STATE

Drive through

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Closed Sunday-Monday (530)605-1611

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4432 Shasta Dam Blvd., Shasta Lake Sun-Th 11am-9pm / Fri-Sat 11am-10pm (530) 275-4455 pizzafactory.com

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835 Browning St. B, Redding Daily 10am-9pm (530) 276-8850 jerseymikes.com

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1177 Shasta St., Redding Sun-Th 11am-9pm / Fri-Sat 11am-10pm (530)247-1110

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2275 Eureka Way, Redding Mon- Fri 6:30am-4pm / Sat 7am-1pm / Closed Sunday (530)768-1561 oldshastacoffee.com

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5 Chestnut Ave., Red Bluff Mon-Thurs 11:30am- 9pm / Fri-Sat 11:30am- 10pm Closed Sunday (530) 527-3161 greenbarnwhiskeykitchen.com

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22020 Palo Way, Palo Cedro Daily 8am-1pm (530) 547-4290

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2704 Hartnell Ave., Suite J Redding Mon-Sat 11am- 9pm / Sun 9am-2pm (530)338-2219 thebantamkitchen.com

PUMPKIN

PUMPKIN WITH CATHERINE HUNT

VISITING ENJOY THE STORE on an early fall afternoon, my mom at once spots a beautiful stuffed fabric pumpkin that would look perfect amongst all the other fall décor. We both love pumpkins, and that piece of ornamentation seemed like it could bring together a room while celebrating the cooler, pleasant Northern California months.

Our appreciation of autumn is shared with the pumpkin’s maker, the multitalented Catherine “Cat” Hunt. Like me, she enjoys pumpkin spice lattes and pumpkin bread, and her favorite holiday is Halloween.

However, making fabric pumpkins is only a small part of what Hunt likes to do. Hunt is also into drawing, painting, graphic arts and sewing, and she creates little animal stuffed cats that she calls “Rocker Boys”.

Growing up in San Diego, Hunt has always been into science fiction and fantasy and has been attending conventions since she was 12. She went to Comic-Con for 16 years in a row, first as an attendee and later as an artist and vendor. She even attended a Halloween expo in Las Vegas one year.

“Halloween is my favorite holiday. It’s when I love to decorate my house the most. Sometimes I have a graveyard out front, Halloween lights, huge pumpkins. And I love carving pumpkins,” Hunt adds, taking a knife to a gigantic squash at least once a year to engrave fun designs like the Cheshire Cat, Jack Skellington, Oogie Boogie on the Moon and the Irkin symbol from one of her favorite shows, the Invader Zim.

When she was younger, Hunt took part in the Mira Mesa Monster Manor for four years with her sister and mom. One of those years, she dressed up like a porcelain doll with a crack in her head holding a doll that looked exactly like her and stood in a strobe-lit hallway, moving back and forth with the light in a way that scared the bejesus out of people.4 continued on page 40

“I got a lot of screams, people walking backwards saying, ‘I don’t like it, I don’t want to go in there’. It was a lot of fun,” Hunt says with a smile. She enjoys the movie “The Nightmare Before Christmas,” and creates intricate bead-woven jewelry, like earrings with Jack Skellington and Sally, falling leaves and candy corn. She also creates bead-woven pumpkins, about half-dollar size. Her beaded jewelry has won awards at the San Diego County Fair.

Hunt and her boyfriend moved to Northern California six years ago when it got too expensive to stay in San Diego, and she feels fortunate to be able to rent a house that has a lot of room for her studio that is filled with various stations – one with a computer, one for drafting, a dedicated beading area, a section with a monitor that allows her to draw directly onto a computer screen and transfer that to other materials.

Hunt explains that it’s also nice to be surrounded by unique outdoor amenities like the redwoods, Lake Tahoe and the California/Oregon coast a few hours away, and Shasta Dam so close to her home. She also enjoys Northern California for its seasons, especially watching the trees change vibrant colors in the fall that you don’t really see in San Diego.

A few years after graduating magna cum laude from San Diego State University with a bachelor’s degree in applied arts and sciences with an emphasis in graphic design and then moving to Shasta Lake City, Hunt got a job at Enjoy the Store in downtown Redding. In her six years with Enjoy, she’s collaborated with the team in three capacities – as a graphic designer for the magazine, a vendor and working at the store itself.

She’s been making jewelry for 15 years, and also makes décor for other holidays, including woven bead-covered ball ornaments and wooden ones with pictures of the Sundial Bridge burned into small arbor rounds.

“I like to make a whole bunch of things, and recently expanded my products in Enjoy the Store with T-shirts, patches and stickers,” Hunt adds. “My family is very creative. I consider my mom a master seamstress; she’d make us costumes to go to conventions. I’m inspired by her…I learned to sew from my mom, and we like to go to renaissance fairs together and make our own costumes for that.”

While she doesn’t know exactly how many costumes she has in her closet, Hunt admits that it’s a lot.

With her eye for design, inherent creativeness, and experience, there’s bound to be something within Enjoy the Store that will make a memorable gift, conversation piece or bring a smile to your face. And the best part is that you’re supporting a local artisan who will likely be right there in the store. •

Cat’s pumpkins (and more) can be purchased at Enjoy the Store. 1261 Market St., Redding • (530) 246-4687

www.enjoythestore.com

Check out Catherine’s jewelry class on October 14, 2022, January 20, 2023, and January 27, 2023 at Enjoy the Store from 5:30 to 7:30 pm. Visit reddingrecreation.org and click join a class to register now.

Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a bachelor’s degree in journalism from Chico State University and loves to visit her parents in Redding.

By Jack Neary

Directed by John Welsh

on the edge

A.J. YOUNG OUTFITS THE NORTH STATE

ON AN EARLY SUMMER EVENING, local designer A.J. Young’s first line of swimwear kicked off Redding Fashion Alliance’s DamGood Summer fashion show. The models – among them the designer herself –stomped across hot concrete in smirks and latex platforms to house music that thumped affirmations into the city center: “I’m so free, I’m so fly, I’m so fabulous.”

Each one-of-a-kind swimsuit featured prints that recalled shimmering pools of oil and electric snaps of strawberry bubblegum. Paired with black leather accessories and statement sunglasses, the collection flaunted clean construction, dramatic cutouts and asymmetrical lines.

“Everything that you’re afraid to wear, I want to create it and give you the confidence to walk down the street,” she says of A.J. Young Designs. “I want to express who every person is individually and amplify that by 10.”

Redding Fashion Alliance’s lead alterationist, Young began her design journey while still in high school, creating period-correct Victorian gowns for historical reenactment. She fell in love with the unlimited design elements of the era’s aristocratic dress. Speaking of layering richly colored silks, brocades and velvets, she likens their construction to that of the iconic emerald green gown from “Gone With the Wind” – “you have all of these fancy trims that look like they belong on curtains, but you just pop them on a dress.”

While she has since moved away from creating period-correct gowns, their influence can be traced in her work as a gothic sensibility

that joins a distinctly punk style. At Redding’s 2019 Fashion Week, Young showcased her Black Widow collection, a line of black and blood-red satins paired with steel works shaped into a regal spiderweb high collar, a six-pronged crown and a skeletal peplum skirt. For Redding’s 2020 Fashion Gala, she presented a quartet of gilded gowns and separates; gold tulle, sequins and appliqué adorned sheer mesh bases and form-fitting silks. Elsewhere, her affinity for black latex, chunky hardware and silhouettes that recall an updated 19th Century give A.J. Young Designs its trademark edge.

Earlier this year, she added film to her portfolio, serving as costume design assistant on the set of “The Dresden Sun,” a sci-fi/cyberpunk thriller filmed primarily in Shasta County. Starring Christina Ricci, Mena Suvari and Steven Ogg, the Archetype Pictures film boasts another creative with local roots in Executive Producer Tyler Lockamy. Most recently, she’s been tilting her punky wheelhouse towards something more pop by injecting bold color into her designs. Of her swimwear collection, she says “I wanted to play with what I had in my repertoire and make it explode into something fun. I believe colors, their vibrational force, can really elevate us.”4

continued on page 44

Such an elevation in vibrations is what she sees for Redding’s future. For Young, the North State is ready to express more color, variety and individuality. “I think we’re getting there,” she muses, recalling visits to Club 501, where she could dress up without holding back and commune with others riding the same wavelength. Despite the 5’s closure this year, she has hope for local culture to explore more. “I can bring it to that next level. It’s a matter of doing it and having people follow.”

The designer hopes to lead the way into organic ways of being in more ways than one. Young lives and works at Renaissance Farm, where they seek to cultivate a completely self-sufficient lifestyle. For Young, moving toward sustainable living “is the future,” one we must choose as inhabitants of a planet with rapidly dwindling resources.”

As a “firm believer that we should be getting entirely away from mass production,” she emphasizes the importance of “learning to express ourselves without an overabundance.” In an era of fast fashion, “microtrends” and unprecedented waste in the garment industry, Young says it can be difficult to reconcile her love for fashion with her goals of sustainable living.

Yet, this tension may be a productive one. She imagines an exciting shift in the way we clothe ourselves that includes buying from local designers, learning to upcycle, tailor and mend our own and secondhand clothing and even turning to garments and shoes 3D-printed from recycled plastics. In Young’s vision for a new future, the gothic meets the punk where the decay of overindulgent industry is torn apart and reimagined into something uniquely new.

By moving away from mass-produced style, perhaps we may come closer to the more authentic self-expression she envisions. Along with the rest of Redding’s growing fashion scene, she may just be helping to usher in this very future. As overheard at the DamGood Summer show: “I never want to shop at Target for a swimsuit again.”•

Delaney Uronen was born and raised in Northern California and holds a bachelor’s degree in English from the University of Nevada, Reno. Art, community and landscapes keep her bouncing between both places. Her work has appeared in Double Scoop and Brushfire. You can reach her at uronendelaney@gmail.com.

CLIMBING THE LADDER

ARTISTS NAOMI ROSE AND ELIZABETH MCCLELLAN

REDDING HAS nurtured a culture of appreciating local artists more than many cities of even larger size. In the center of downtown, the IOOF Hall has displayed on its exterior wall a curation of murals painted by local artists which they plan to keep up for a year. Naomi Rose and Elizabeth McClellan are two of those participating artists. “Being surrounded by art feels good to me,” says McClellan. She loves how downtown has changed so much over the years to celebrate the developing art scene that has formed in Redding.

McClellan and Rose aren’t ordinary artists, however; they have a unique partnership. Rose has been creating art for 20 years, and she has worked to overcome many challenges, such as a learning disability and needing supports to walk. “My life is a pattern of starting at the bottom and climbing back up. Art has been the ladder that makes my ascent possible,” Rose says. “Art helps me define what can’t be said with words.” She’s always looking for creative solutions to problems and focuses on keeping her head up. “My art is one way I express myself,” she says. “Since I read and write minimally, art has become one of my ‘superpowers.’”4 continued on page 48

“MY LIFE IS A PATTERN OF STARTING AT THE BOTTOM AND CLIMBING BACK UP. ART HAS BEEN THE LADDER THAT MAKES MY ASCENT POSSIBLE... ART HELPS ME DEFINE WHAT CAN’T BE SAID WITH WORDS.”

Rose grew up in Concord, but has lived in Redding for almost 30 years, where she raised a child and attended Shasta College. She has a fully developed art style with lots of thoughts about how she wants her work to look. “I never got taught to do art,” she says. “I teach myself.” It’s always been a part of her, though she enjoys learning new techniques and styles from other artists. She loved pencil drawings for a long time, but now primarily uses acrylics, wash and chalk, which she sometimes applies to interesting textures such as sandpaper and velvet. She sells her art and was invited to join the Adventures in Business Program through the We Care a Lot Foundation, which advocates for those with disabilities by supporting them in education and employment.

McClellan met Rose through the We Care a Lot Foundation in 2019, when she saw an open position for a mentor. “I never felt like a mentor,” McClellan says. . A lot of what she does is help connect Rose with places that are looking for art so she can continue to make her work more visible. They meet several times a week, often visiting local studios like Sandi Palmer’s in Cottonwood. McClellan often brings a project that she’s working on, or helps Rose with clean brushes, water or supplies, jokingly calling herself the “art waitress.” She supports Rose as she works on whatever creative endeavor is underway at the time.

Of her own artistic genesis, McClellan says, “I’ve always been an artist. I started drawing on the walls. I didn’t get in trouble; my mom just gave me more paper.” Her mother made sure she had plenty of outlets for her artistic nature and fostered the love she had for it. She studied art in college, hoping to find a job that would allow her to continue with what she loved. As a logical next step, she says, “I figured I would move to San Francisco to be an artist.” Her favorite job was as an art teacher at Children’s Day School in San Francisco, where she stayed for almost 30 years. She loved “learning how many different kinds of brains there are, how much art comes from different kinds of thoughts.” She now works for Reach Independent Living Center as a visual notes taker, helping with goal setting for people in selfdetermination programs. Maybe surprisingly, McClellan also does more freelance painting work in Redding than San Francisco, illustrating the willingness of Redding’s patrons to engage with local artists. Of Redding, she says appreciatively, “I want to be in a place where art is loved and valued.”

Rose is active in the Redding and Chico art communities, but as McClellan says, “It’s a different world after COVID. Art fairs and opportunities for being in the public have changed.” They participated in The Art Hunger shows over the summer and take every opportunity to get their work out to the public. Both Rose and McClellan will be at the Shasta County Arts Council’s holiday boutique in November, where they’ll have original art, prints and cards for sale. McClellan will also teach a class called Sky Signs and Watercolor, where students will learn watercolor techniques while pulling inspiration from the night sky and its constellations. As they joyfully continue in their creative pursuits, McClellan shares warmly, “Naomi and I are teaching each other how to trust, believe in ourselves and keep on.”•

Eythana Miller was transplanted to Redding from Montana three years ago and has fallen in love with the area. She’s in her second year at Shasta College, and loves a good literary discussion over a few cups of black tea.

Dr. Christina Cosh has been a Licensed Chiropractor since 1998, with additional Advanced Pediatric and Prenatal Credentialing and Certification in 2013, making her the most experienced Certified specialist in the Redding area. The advanced credentialing has allowed her to offer the absolute best care for your children, from newborns to teens, using gentle, proven techniques. She also delivers gentle, effective, and specialized chiropractic Prenatal care to support you during your pregnancy, offering a comprehensive and holistic experience. With over 20 years of clinical experience, she is also the best choice to help you treat and recover from sports injuries, auto injuries, workplace injuries and other spinal related conditions.

SHASTA HIGH WELLNESS CENTER

ROAD TO WELLNESS

BIG SCHOOL NEWS this year – a Redding high school just welcomed returning and new students with a fully furnished, million-dollar wellness center. Shasta High School now offers students on a medical education pathway a spacious facility where they can receive instruction from not only their teachers, but also from local medical professionals who have partnered through a career tech program to provide on-site guidance on how to handle actual patients.

Those patients are walk-ins – currently limited to staff, fellow students and their families – who can receive free evaluations and referrals any time during a school day. As they tend to their patients, the medical students employ everything from stethoscopes to eye examination equipment. In short, these students run the Shasta High School Wellness Center, and gain real-world experience in the bargain.

The original intent for a campus wellness center was to serve as an extension of the school’s Career Technical Education, a state program that prepares students for employment in a desired field straight out of high school. The center’s director, Makenzie Knighten, a longtime advocate for Career Technical Education, says it’s also set up to address emotional upsets for the student body during a school day.

“It looks nothing like a classroom. It’s something like a spa, very relaxing,” Knighten says. She describes a large, quiet room for comfort, with books, games and creative media like watercolor tablets and kinetic sand. In another large adjoining room, students are invited to work out their stresses on exercise equipment or by selecting a yoga mat. With brochures, flyers and videos displayed in the lobby, the center rounds out as a community hub of wellness.4

continued on page 52

“There’s such a need for mental health support at Shasta High School,” says Knighten. “First there was the Carr Fire. A lot of students lost their homes. Then we got hit hard by COVID. The kids had to go into distance learning. That isolated them, and they developed social difficulties. They became reluctant to take part in social activities.”

To address this level of need, Knighten favors what she calls a whole-life approach. “Last month, we brought in therapy dogs. We had a speaker who told students how to take care of themselves emotionally. In a workshop, we taught them mental health coping skills, like how to identify stress levels and what to do about them.”

Back when she was a Shasta High student, she chose the Career Technical Education medical pathway and became an ardent promoter of career education. She joined her campus branch of Health Occupations Students of America, a national leadership development and motivation club dedicated to health science education. Eventually, she would join two other health occupations club members from Redding to meet with then-Assemblyman Brian Dahle and Matt Cox, spokesman for state Sen. Ted Gaines.

She was at the capitol to stump for her favorite cause. “I was huge advocate for Career Technical Education,” she says. “I wanted them to continue funding for it. I told them I saw it was giving students the opportunity to step into high-paying positions straight out of high school. In my junior year, I went to Sacramento, and in my senior year I did the same thing in Washington, DC.”4 continued on page 54

“I WAS HUGE SUPPORTER OF MENTAL HEALTH IN HIGH SCHOOL, SO I ALREADY HAD MY FOOT IN THE DOOR, BUT I HADN’T CHANNELED MY EFFORTS INTO THE ADOLESCENT AND YOUNG ADULT COMMUNITY...”

She left high school with a clinical medical assistant license. But instead of stepping into that high-paying position, she graduated with an eye toward a college education. Then a horrific family tragedy struck and she focused her aspirations on a very specific target in the clinical field from then on.

“I lost my brother to suicide. It was the day after my graduation,” she says. “I was huge supporter of mental health in high school, so I already had my foot in the door, but I hadn’t channeled my efforts into the adolescent and young adult community. His death made me realize I could have benefited from mental health support when I was 14, 15 years old.”

Knighten lived in Southern California when the state locked down in response to COVID-19. A student at UC San Diego, she pursued a degree in clinical psychology. With the classrooms closed and her courses moved to her computer at home, she figured she could distance learn from anywhere, so she moved back up to Redding to find a part-time job while she continued to work toward her degree. Shortly after arriving, she caught word of a wellness center being developed at Shasta High School.

When she learned that the person directing the project was her much-admired former Career Technical Education medical instructor, Cindy Lindsay, the former student volunteered. “In a month or so, she hired me as assistant director. It was quite literally the perfect job,” she says. “Part time, so I could work and still carry a 20- to 22-hour course load. I spent the next two years as her assistant in the wellness center. I saw it built from the ground up.”

During this time, Knighten graduated from UC San Diego with a degree in clinical psychology. •

Coming up in our November issue, Part Two: Knighten describes how the Shasta High School Wellness Center works, and how director Lindsay pitches, finances and builds it.

Richard DuPertuis is a Redding grandfather who writes. His stories and photographs have appeared in newspapers, magazines and online. He strives for immortality not by literary recognition, but through diet and exercise. He can be reached at dupertuis@snowcrest.net

Wellness director Makenzie Knighten

WAILING AWAY

MAKING MUSIC WITH THE BLACKWELL BROTHERS

HARRY BLACKWELL’S musical journey began when he was a teenager, at a place called Patio Jack’s in south Dunsmuir. The place doubled as a gas station and pizza parlor, and on the weekends, when Blackwell wasn’t pumping gas, he played folk music in the pizza parlor for $10 a night and all the pizza he could eat.

A few years later, by 1972, he had formed a rock band called Harry and the Hippies. It was easy to get gigs in those days, with some 40 live music venues in Dunsmuir and Mount Shasta. There was, for example, Puttin’ on the Ritz and Bullwinkles in Mount Shasta, the Amber Lounge in the Travelers’ Hotel and the Black Egg teen center in Dunsmuir.

Blackwell learned early on that there had to be more than just rock ‘n’ roll on his playlist if he was going to please audiences up here. So he and his band started dipping into country music, pulling songs off Hank Williams and Ray Price albums.

It was a lively music scene back then, in more ways than one. Guys were coming back from Vietnam, and some of them weren’t done fighting. There were frequent fistfights in the bars and nightclubs where Blackwell’s band played, and Blackwell remembers having to use his guitar on one occasion to fend off guys who were trying to bring the brawl onstage.

Through all this turmoil, he was honing his musical skills, working out the driving instrumental solos that are a key part of his act now, and fine-tuning the riffs that brought a tight ending to each song. He expanded the band’s repertoire to include the blues, with tunes from Sonny Boy Williamson, Howlin’ Wolf and Muddy Waters.  And that got Blackwell and his band invited to perform at one of the oldest blues festivals in the country, the Dusk ‘Til Dawn Blues Festival in Rentiesville, Okla. That was4 continued on page 58

Photos courtesy of Debbie Blackwell

20 years ago, and by then his wife Debbie was singing with the band, now known as The Blackwell Brothers.

One little-known but glamorous chapter in the history of live music in Siskiyou County began in 1929, when the McCloud High School band gave a special performance for William Randolph Hearst and his guests at his Wyntoon estate near McCloud. As a gesture of thanks, Hearst bought tuxedos for the entire band. When the members of the band and their leader, Sam Mazzei, graduated, they kept their classy attire and formed a professional orchestra called The Hottentots, apparently named after a popular band of that era. Mazzei’s band began performing all over Siskiyou County and beyond.

Ruben Dominguez’s own musical journey began when he was a kid growing up in Dunsmuir in the late 1940s. He remembers pressing his nose against the window of the Corral Resort, a bar and restaurant and dance pavilion in north Dunsmuir, watching the Hottentot orchestra perform. Listening to the mix of horns and saxophones and guitars, he thought to himself, “Man, I want to be part of that.”

HEALTH WISE

OCTOBER IS BREAST CANCER AWARENESS MONTH!!!

The World Cancer Research Fund International reports that there are more than 6 million breast cancer survivors worldwide, giving many survivors a reason to celebrate this month. Despite so many medical advances in the detection and treatment of breast cancer though, it remains the second leading cause of deaths among women in the United States. About 1 in 8 U.S. women (about 12%) will develop invasive breast cancer over the course of her lifetime.

Although American Indian and Alaska Native women have a lower breast cancer incidence rate compared to other groups, those who develop breast cancer are more often diagnosed at a later stage, when it is harder to treat. This is likely because AI/AN women have the lowest rates of mammography screening starting at age 40.

WHAT ARE THE SYMPTOMS OF BREAST CANCER?

• A lump or swelling in the breast, upper chest, or armpit

• A change to the skin, such as puckering or dimpling.

• A change in the color of the breast-the breast may look red or inflamed

• A nipple change, for example it has become pulled in (inverted)

• Rash or crusting around the nipple

• Changes in size or shape of the breast

Please see your Provider for a complete evaluation if you experience any of these signs/symptoms.

WHAT CAN I DO TO REDUCE MY RISK OF BREAST CANCER?

• Keep a healthy weight

• Exercise regularly

• Don’t drink alcohol, or limit alcoholic drinks

• If you are taking, or have been told to take, hormone replacement therapy, or oral contraceptives (birth control pills) ask your doctor about the risks and find out if it is right for you

• Breastfeed your children if possible

• If you have a family history of breast cancer talk to your provider about other ways to lower your risk.

According to the Food and Drug Administration, more than 39 million mammograms are performed annually in the United States. Due to these early detection and screening efforts, the breast cancer death rate is down 34% since 1990. “The decision whether or not to get a mammogram remains with women, we want them to know that mammography can detect cancer early -- when it’s most treatable and can be treated less invasively, which not only saves lives but helps preserve quality of life.”

“THE WAY I SAW IT, IT WAS GOOD THERAPY,” SAYS DOMINGUEZ.

“WE WERE MAKING OURSELVES AND EVERYONE WHO HEARD US HAPPY.”

Photos courtesy of Darlene Dominguez

A few years later, while he was still in high school, Dominguez got his wish. He had gotten to know Sam Mazzei by working in the grocery store Mazzei owned next to the railroad tracks. By then The Hottentots had disbanded, and Mazzei had formed a smaller, five-piece combo that played a variety of music that included waltzes, polkas, and selections of Italian and Mexican tunes.

Dominguez had already started singing around town at weddings and birthday parties. When Mazzei asked him to perform with his combo, Dominguez, with his Hispanic background, could slip easily back and forth from Spanish to English on songs like “Solamente Una Vez” and “Rancho Grande,” as well as standards like “Won’t You Come Home Bill Bailey.”

“The way I saw it, it was good therapy,” says Dominguez. “We were making ourselves and everyone who heard us happy.”

Dominguez has retired from show business and is living a quiet life in Redding, but Harry Blackwell, now 69, is still wailing away. If you go to a Blackwell Brothers show today, you’ll hear some of the music he started his career with, the folksy wail of Woody Guthrie’s “Goin’ Down the Road Feelin’ Bad” or Tim Hardin’s “Reason to Believe.” Not to mention a lot of country and blues and rock ‘n’ roll, a rich sampling from this country’s musical heritage and one man’s musical journey. •

Rancheria

HEALTH PROGRAMS

Family Practice

Pediatrics

Medical Facilities

Dental Facilities Medical transport within Plumas and Tehama Counties

Community Health Representatives Indian Child Welfare Worker

Diabetes Services

Mental Health Services Drug, Alcohol and Family Counselor Addiction and Medication-Assisted Treatment

The Pink Ribbon is an international symbol of breast cancer awareness. Pink Ribbons, and pink in general, identify the wearer or promoter with the breast cancer brand and express moral support for women with breast cancer.

8 Sub-specialties: Women’s Health, Internal Medicine, Orthopedics, Physical Therapy, Psychiatry, Cardiology, Pulmonology and Pain Management

Se Habla Espanol

PARTICIPATING IN COVERED CALIFORNIA AND MEDI-CAL MANAGED CARE

AS A COURTESY, WE WILL BILL MOST INSURANCES NATIVES AND NON-NATIVES

Open for Walk-ins. 8am – 5pm. Medical - Dental Monday - Saturday 8am-5pm

Call clinics first to confirm hours of operation due to the COVID-19 pandemic. Now our Red Bluff and Greenville Dental is open

Tim Holt is a longtime journalist, the editor of the quarterly Northwest Review, and the author of “On Higher Ground,” a futuristic novel set in the Mount Shasta region. He lives in Dunsmuir, and is an avid cyclist and hiker.

wine & fruit

NECTAR

SIMPLE SPANISH SANGRIA

WE LIVE IN AN AGE of pre-packaged wine spritzers, wine coolers, flavored malt beverages and other fruity adult beverages. Just walk down the beer aisle in your local supermarket or attend a neighborhood pool party and you will see all sorts of storebought cans and bottles of the sweet, tangy concoction of alcohol mixed with fruit.

Back in the early 1980s, brands such as California Cooler and Bartles & James (owned by Gallo) introduced Americans to this new wine-based category. Soon, malt liquor-based drinks made by Seagrams, Smirnoff and Zima took over.

What do all of these beverages have in common? They all tried to mimic the classic sangria, a delicious wine-and-fruit nectar that was first quaffed by Romans around 200 B.C. But I am here to tell you that today’s packaged drinks are a poor imitation of the age-old sangria.

Romans imbibed “hippocras,” wine mixed with sugar and spices. The Phoenicians brought the recipe to Spain and the Spaniards perfected the recipe. Sangria — which is derived from the word “sangre,” the Spanish word for blood in reference to the red wine used — was all the rage on the Iberian Peninsula in the 1500s.

Americans have enjoyed drinking sangria since the 1700s, but it became a national trend in 1964 after the World’s Fair in New York City. Spain’s sponsored pavilion featured the drink, and Americans have been thirsty for sangria ever since.

Since the beginning, what made sangria so popular was that no two recipes were the same. Depending on the region, different fruits and different varietals of wine are used. Sangrias can be sugary sweet, bittersweet, spicy, herbal or botanical – all depending on the availability of ingredients and the desires of those who make it.

Sangrias are delicious no matter the time of year, but late summer and early fall are excellent seasons to make and share the festive drink.

The recipe below features apples and oranges, but nearly every fruit can join the sangria party. I’ve used peaches, pineapples, strawberries, grapes, blackberries, mangoes and kiwifruit. I’ve typically used Spanish varietals such as tempranillo or garnacha. Pinot noirs or zinfandels are also excellent choices. Some recipes call for white wines such as pinot gris or sauvignon blanc. •

SIMPLE SPANISH SANGRIA

Servings: 4 cups

Prep Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS

• 1 lemon, cut in quarters

• ½ medium apple (cored, skin on, chopped into small pieces)

• ½ medium orange (rind on, sliced into small pieces, large seeds removed)

• 3 T  brown sugar or cane sugar

• ¾ cup orange juice

• ¼ cup brandy (optional, but highly recommended!)

• 1 bottle dry red wine (Spanish wine preferred)

• 1-2 cups ice to chill

• Splash of tonic water (optional)

INSTRUCTIONS

Step 1: Place lemon, apple, orange and sugar in a large pitcher and muddle with a muddler or wooden spoon for about 1 minute.

Step 2: Add orange juice and brandy and muddle again for 30 seconds.

Step 3: Pour in red wine and stir. Taste and adjust flavor as needed.

Step 4: Add ice and stir to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

Step 5: When pouring the sangria into a glass with ice, leave a little room for a splash of tonic water (optional). This will give a little effervescence to the drink.

NOTE: Sangria is always better when freshly made, but you can double the batch and store leftover Sangria covered in the refrigerator for a few days. You can also pour into ice trays and freeze.

Terry Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.

DOWNTOWN DETAILS

Now that the weather has cooled down, it’s a wonderful time to take a walk around Downtown Redding. People who walk regularly swear by the health and psychological benefits of their daily jaunt. Here are three reasons they’re right:

1. Walking reduces stress, cheers you up and increases self-esteem

If you’ve ever gone out for a walk after a stressful situation and came back more calm and collected, you know firsthand how walking is a positive way to cope with stressful events. Studies confirm that walking benefits your mood by releasing your body’s natural happy drugs — endorphins. You’ll be proud at the end of each walk by setting small goals to get moving and accomplishing them, all the while increasing your self-esteem.

2. You can lose weight by walking just 30 minutes a day Walking is also one of the best exercises for losing weight — it’s relatively easy to do, easy on the joints, it’s free and you have to do it every day anyway. To start walking for fitness, try to begin with a 20-minute walk every day. Once you have mastered that, take your time increasing to a higher level. Never increase by more than 10 percent any one day than your maximum the prior week.

3. Regular walking lowers blood pressure, and it’s fun

Tracking your steps with an app that features a pedometer can be key to walking success. People who love their apps or pedometers log a reported 2,000 more steps per day. Why? The reward comes from witnessing your success in real time, and enjoying the mental reward of celebrating your step-based accomplishments.

DOWNTOWN BUSINESS SPOTLIGHT

Kwik-N-Kleen Car Wash has been in business for 95 years and is the longest-running member of the Redding Chamber of Commerce to date. Owner Don Hoff and his staff are friendly and professional. Kwik-N-Kleen is a fast, convenient and economical place to clean your car. Their gentle automated pull-through wash includes a hand-scrubbed pre-clean and a personal towel dry exit.

1210 Market St. • Redding • (530) 243-4211

HERE’S THE BLAKEDOWN

Blake Fisher - Viva Downtown Program Coordinator

In June, the City of Redding opened a competition that sought out artists to create a small mural for a storm drain. The requested art theme was to raise awareness about the direct link between the city’s storm drains that are connected to the Sacramento River and the necessity of keeping our waterways clean. After 88 incredible art submissions, the city selected, Cyan Samone. Samone’s storm drain design is located on the intersection of Market and Yuba streets in Downtown Redding and features two great blue herons wading in the Sacramento River near a setting sun. This small art project is one of many ways that downtowns are recognizing how art can be incorporated and useful for the everyday infrastructure in a city. It is great to see that art does not need to be exclusive to a bare wall on a building or presented in an art gallery, but re-imagining the way we see and use utilities on our streets. An average concrete gutter storm drain can be transformed into a work of art. I look forward to seeing more art in Downtown Redding.

The Redding Chamber of Commerce is a convener, catalyst and champion working to foster economic growth and a thriving community. They offer many amenities to the greater Redding business community that help to promote and protect our economy. They advocate tirelessly to make sure the business community is well represented against endless regulations, fees and fines. They also provide many opportunities for 900 businesses to network, co-compete and grow together.

Visit Redding shines light on Redding’s little oasis. It’s a great resource for discovering the best things to do in Redding. They encourage tourism where cultural entertainment, downtown dining and top-tier accommodations are just minutes from waterfall-filled hikes, cycling trails and nationally celebrated kayaking and fishing.

1321 Butte St., Ste. 100 • Redding Chamber of Commerce (530) 225-4433 Visit Redding (530) 225-4100

Kwik-N-Kleen owner Don Hoff

THANK YOU FOR SUPPORTING DOWNTOWN REDDING BUSINESSES.

Visit Redding Tourism Marketing Director Danny Orloff Redding Chamber of Commerce president/CEO Jake Mangas

HISTORICAL PAPAS PUMPKIN PATCH

As general manager of Crown Camera for 30 years, Frank Tona shared his passion for photography, teaching classes and mentoring photographers. Retiring in 2018, he can now be found photographing in Northern California and Oregon with his wife Toni or fellow photographers, still teaching along the way. Find more of Frank’s photography on Facebook and Instagram.

MASHED

OCTOBER 2022 RECIPE

This delicious leek and mashed potato soup is designed to highlight the delicate flavor of leeks. This easyto-make comfort dish calls for just a handful of ingredients – a nourishing fall or winter meal that’s ideal for weeknight lunches or dinners.  Leeks belong to the onion family (collectively known as the allium family) along with shallots, scallions, chives and garlic. They have a crunchy texture and subtly spicy, fresh flavor that tastes like a cross between white onions and scallions. Enjoy!

INGREDIENTS:

4-5  Yukon Gold potatoes, washed, peeled and roughly chopped into ½-inch cubes

½ stick unsalted butter

¼ cup olive oil

4  large leeks, white and pale green parts only, sliced in ¼-inch slices and thoroughly washed

3 cloves garlic, crushed

1  medium onion, roughly chopped Kosher salt  Fresh black or white pepper

1 tsp. dried thyme

½ tsp. dried lavender (optional) Dash of nutmeg

2 T flour*

6-7  cups low-sodium chicken or vegetable broth, more to taste

1  cup heavy cream or milk, to taste (or a mixture of Greek yogurt and milk)**

Handful of flat-leaf parsley, roughly chopped

GARNISH:

Crumbled cooked bacon or Canadian bacon (turkey bacon or vegetarian bacon may be substituted)

Chopped scallions and chives

Pecorino Romano or Parmesan cheese

SERVES 4

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DIRECTIONS:

Step 1: Combine the butter and olive oil in a large pot over medium heat, and stir until the butter begins to bubble. Sauté the leeks and garlic together until they are softened.

Step 2: Add the onions and cook until onions are translucent (not browned). Add the salt, pepper, thyme, lavender and nutmeg and stir. Add the diced potatoes and toss, cover and cook for 10-12 minutes longer on medium heat, stirring occasionally. Whisk in the flour and gradually whisk in the broth, stirring constantly. Bring the mixture to a boil, stir and then simmer (uncovered) until the potatoes are softened.

Step 3: Add the cream (or milk) and cook a few minutes longer. Using a masher or an immersion blender, mash some of the potatoes, leaving some lumps if desired.

Step 4: Toss in half the parsley and adjust seasonings, adding more broth, cream (or milk) for the desired consistency. Cook on low heat (about 10 minutes), or until the potatoes are fully cooked and soup is blended.

Step 5: Garnish soup with crumbled bacon, parsley, scallions and chives. Soup may be topped with cheese and a drizzle of olive oil, if desired.

Notes:

*A cornstarch slurry may be used instead of flour. This is cornstarch mixed with cool water. In this form, cornstarch can be drizzled into soups and sauces for thickening without any powdery lumps forming.

**Greek yogurt is high in protein and can provide a healthy twist to your finished product by increasing the protein content. It’s thicker than heavy cream, but you can add milk to thin it out and achieve a texture similar to that of heavy cream. Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. For a vegan, dairy-free alternative to heavy cream, try mixing soy milk with a little olive oil.

Christine Vartanian Datian is a native of Fresno and a graduate of Fresno State University. She is a contributor to The Armenian Mirror-Spectator Newspaper in Watertown, Mass. Her recipes have appeared in Sunset Magazine, Cooking Light Magazine, The Fresno Bee, The Las Vegas Review-Journal and The New York Times.es.

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Fact-Based News & Music With Heart

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Rhythm & News

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Valerie Ing

Geoff Riley

born to be free

THIS MONTH, Enjoy spoke with Betty Cunningham, executive director of Shasta County Chemical People, about its role in the community and its activities during Substance Abuse Awareness Month.

ENJOY: What is the mission of Shasta County Chemical People?

CUNNINGHAM: The Shasta County Chemical People Inc., Partners for a Drug-Free Community, is a nonprofit organization promoting and supporting the development of a safe, healthy community for youth and their families free from alcohol, tobacco, and other drug abuse. The organization has been a leader in the prevention field since 1983.

ENJOY: How does this translate, specifically?

CUNNINGHAM: As a community-based movement, the Shasta County Chemical People strives to mitigate the destructive social conditions associated with alcohol, tobacco and other drug use, including school failure, domestic violence, child abuse, adverse childhood experiences, crime, and negative health and mental health outcomes.

ENJOY: What programs are designed to achieve these goals?

CUNNINGHAM: Chemical People sponsors a variety of youth development strategies, including Sober Grad, Friday Night Live high school clubs, Club Live middle school clubs, and Peer Mentoring of middle school students by volunteer high school students. Other key efforts include Red Ribbon Week, drug dropoff boxes and community informational and educational opportunities.

ENJOY: Tell us more about Red Ribbon Week.

CUNNINGHAM: Red Ribbon Week is celebrated annually nationwide from October 23-31. Participants wear a symbolic red ribbon to honor the work of Enrique “Kiki” Camarena, a Drug Enforcement Administration agent who was kidnapped and murdered by drug traffickers in 1985, and to remember others who have fallen in the struggle to keep our youth free of alcohol and other drugs.

ENJOY: What does Shasta County Chemical People have planned for Red Ribbon Week?

CUNNINGHAM: Chemical People has participated in the Sundial Riffle Raffle since its earlier days when it was known as the Ducky Derby. It ends October 23 at the Sundial Bridge and will feature interactive health booths. Chemical People youth will staff a booth and provide educational and informational materials on topics including the impact of marijuana use, underage drinking, fentanyl, tobacco and vaping, and available community resources.

ENJOY: October is also National Substance Abuse Awareness Month. What is the Chemical People’s involvement in school-based activities for this campaign?

CUNNINGHAM: The seven Friday Night Live chapters and seven Club Level chapters on each of their individual campuses will host tabletop displays for the entire school, featuring interactive activities designed to inform and educate their peers on the dangers of alcohol, tobacco and other drug use. Activities include game show questions and answers with prizes, signing Casey’s Pledge pledging to not drink and drive, and fatal vision goggles simulating the effects of underage drinking and driving.

ENJOY: How many students do the Chemical People serve in Shasta County? CUNNINGHAM: We serve more than 3,500 youth each year. The Peer Mentoring program serves 300 youth each year, with approximately 130 high school volunteers and site advisors providing more than 5,000 volunteer training and implementation hours. With Friday Night Live and Club Live, Chemical People serves an additional 150 youth with on-campus activities. Sober Grad events reach students at 10 participating high schools.

ENJOY: What’s the most important thing you want readers to know about Shasta County Chemical People?

CUNNINGHAM: At the foundation of all Chemical People programs is fostering caring, supportive relationships through youth-adult partnerships and peer-to-peer support. Chemical People works with youth to create opportunities for them to make meaningful contributions to improve their health and the health of their peers, their school, their family and their community. •

Shasta County Chemical People www.chemicalpeople.org • (530) 241-5958

Claudia Mosby is a Redding-based freelance writer. She is the founder and director of The Expressive Spirit, a wellness company in Mt. Shasta offering spiritual direction, arts and nature-based activities and consultancy for grief and loss.

to help others

I was born in Uganda as the youngest of 10 kids and moved to the US to pursue my passion and get a career in medicine. I’m one of the lucky ones–I’ve always known what I want to do. I believe my desire came from watching people in Uganda suffer from the lack of medicine and wanting to help.

I have been a corpsman in the United States Navy Reserves for over five years. Serving in the military has been great for me. I’ve met a lot of wonderful brothers and sisters from different countries, and it’s been a good journey. I’m proud to serve this country.

Shasta College has been a great, great place for me. I started as an EMT coach; now, I’m an EMT instructor. First, I was a student; now, I’m a graduate! I met a lot of great instructors, especially Dr. Scott Croes, and received terrific help from programs like TRIO/EOPS. The flexibility from everyone at Shasta College

1261 Market Street Redding, CA 96001