feb roseville magazine.pdf

8/20/2019 Feb Roseville Magazine.pdf

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REACH

YOUR GOALFIND THE RIGHT PERSONAL

TRAINER FOR YOUPAGE 8

JIMMY JOHN’S IS HERE

DECREASE YOUR CANCER RISK

GET YOUR KIDS TO EAT VEGETABLES

MORE STOPS ADDED TO THE ALE TRAIL

THISISSUE

February 2016


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4/60 Febru ary 2016

VOLUME 02 ISSUE 02

FEBRUARY 2016

General info (916) 774-7908

Publisher Bill Brehm Jr.

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

Circulation director Kelly Leibold, (530) 852-0201

Graphic DESIGNER Jamie Hazelton, (530) 852-0205

Advertising inquiries John Love, (916) 774-7908

Publication designed by

Gold Country Media Services. Small business?Ask us about our Design Services! Interested?Email [email protected]

Copyright 2016. All rights reserved. No part of this publication may be reproduced withoutwritten permission of the publisher. The publisher shall not be responsible for any liabilitiesarising from the publication of copy provided by any advertiser for the Roseville Magazine.Further, it shall not be liable for any act of omission on the part of the advertiser pertainingto their published advertisement in the Roseville Magazine.

On the cover: CorePower YogaPhoto courtesy of CorePower Yoga

S E R V

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6/60 Febru ary 2016

fitness

6 GET FIT & STAY FIT THIS YEARRoseville Magazine asked local trainers how theystay in shape and stay current on fitness trends.

-staff report

dining

22 SPEND A DAY ON THE SLOPESSquaw valley Alpine Meadows istaking dining to new heights.

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dining

36 JIMMY JOHN’S DELIVERS Phil Hornstra brings his hometown franchise boastingfresh meat, vegetables and bread to Roseville.

-by Stephanie Dumm

dining

40 FARM FRESH CAN’T BE BEET

Beets are have zero fat, are low in calories are high infiber and rich in nutrients, vitamins, and minerals.

-by By Carol Arnold& Courtney McDonald

opinion

42 NEW PLAYERS IN PLACER’S ALE TRAILNewbies bring quality, desire to promotePlacer’s position as a craft beer destination.

-Jessica Keefe

opinion

44 EAT YOUR VEGETABLESCreative ways to get your kids to eat vegetablesthey might like but won’t even try.

-by Stephanie Dumm

opinion

46 DECREASE YOUR CANCER RISKMedical advances and scientific evidence havecreated ways to prevent cervical cancer.

-by Chris Palkowski

opinion

47 VALENTINE’S DAY AND BEYONDWhy just celebrate one day? Celebrate the personyou love with small gestures all month long.

-by Shawn Monsen

real estate

48 GATED VIA MILANO COURTA designers touch and custom featuresmake 5440 Via Milano standout.

-by Eileen Wilson

real estate

50 RECENT REAL ESTATE TRANSACTIONSView a list of all the homes sold in Roseville sortedby neighborhood from Dec. 1-28, 2015.

-by CoreLogic

contents

22 36


7/60

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8/60

& Get fit

Stay fitthis year

fitness


9/60 Rosevil le Magazi

1. What is yourbackground inpersonal training,fitness?

2. What do youdo to continuallystay current onfitness trends andinformation?

3. What is yourtraining, exercisephilosophy?

4. What do you doto stay in shape?

Finding

the right

personal

trainer

can help you

get in shape.

Roseville magazineasked the following questions

to local personal trainers:

continued on page 8


10/60 Febru ary 2016

1. I have been a personal trainer for 6 years and started at California Family Fitness. Ihave also worked for Spare Time Racquet Club and Lifetime Athletic. I currently workfor myself at a studio in Granite Bay called NewFire Fitness. I am certified by NASM(National Academy of Sports Medicine) and ACTION. I also have my group exercise

certification, but currently do not teach classes.

2. I’m not a big believer in fitness trends. I believe in movement. Whatever you loveto do that helps you get fit and also keeps you injury free, is my belief. The companythat I follow religiously for quality of movement and recovery/overall health is Func-tional Patterns. They are the gold standard in fitness in my opinion.

3.Most people just exercise for the aesthetic benefit. I truly believe that we shouldexercise to improve the quality of our lives. If you don’t take care of your body it won’t take care of you. Focus on recovery just asmuch as you focus on working out so when you get older you can still stay active and do the things you love to do. Most of all,make fitness and health a lifestyle

4.I do a lot of things that I have fun with. Whether it be mixed martial arts, basketball, swimming, or functional training; I makesure that whatever I do improves my quality of life. Aside from that I do a lot of studying on how to recover correctly and improve

posture which helps my body stay in better shape.

Kris Wright CPT NewFire Fitness8303 Sierra College Boulevard, Suite 106-108 Roseville | (916) 757-2860

Cyrus Mohtasham Life Time Athletic1435 E Roseville Pkwy, Roseville | (916) 208-4263

1. I am a CrossFit Level 1 Coach at a local CrossFit Affiliate. I have my CrossFit Level 1

Certificate. I am a NASM (National Academy of Sports Medicine) Certified PersonalTrainer. I have competed as a CrossFit athlete for six years.

2. I constantly read articles on how to reach different fitness goals from TNation, LiftBig Eat Big, CrossFit Main Site, CrossFit Times, and Box Life. I drop in to differentCrossFit Affiliates and learn what different coaches and athletes are doing to reachtheir goals and remain competitive. I learn from other trainers and nutritionists I workwith. I also use the latest gear and equipment to improve mobility and functionality.

3. Lead from the front. Know what you’re doing and why you’re doing it. The onlyeasy day was yesterday and it pays to be a winner.

4.

I do CrossFit to stay in shape. I also do constantly varied, functional movements, performedat high intensity. This means I do Powerlifting, Olympic Lifting, Gymnastics, Running, Rowing,and Plyometrics all in an effort to increase work capacity across broad time and modal domains.


11/60 Rosevi lle Magazin

1. For over 16 years, I have worked as a fitness professional and executive level

manager. I have earned multiple credentials from the National Academy of SportsMedicine, National Exercise & Sports Trainers Association and the Spencer School ofBusiness. I am also a Fitness Nutrition Coach and hold a business degree from Uni-versity of Phoenix. I am a former instructor and current consultant to the AdvancedPersonal Training and Exercise Science program offered by Bryan University.

2. Because Elite Athletics works with both general fitness clients and athletes, eachof our fitness trainers and myself keep up to date with industry publications, scien-tific journals and tending exercise types and approaches. We take the very best ideasand research to create programs that deliver results.

3. At Elite Athletics, we design progressive and results driven programs based on an individual’s current condition level and

ultimate goal. Each workout is intended to maximize activities with a safe, effective and fun approach.

4. First and foremost I manage my food intake because nutrition is the bedrock of performance and wellbeing. As for activities Iam an avid hiker, walker and general outdoorsman. Anything that gets me outside and in the wide open helps keep my body andmind fit. I also incorporate light resistance training for overall health.

Michael S Parker Elite Athletics & Fitness10560 Industrial Ave, Roseville | (916) 245-3030

1. I have been a trainer for 16 years. I have received multiple certifications over theyears as a fitness trainer and sports performance coach. I grew up playing sportsyear-round and practiced martial arts for many years.

2. I always like to read new books on fitness and nutrition. Most current fitnesstrends are rehashed idea’s from the past with slight twists or good marketing. Onoccasion new tools or ideas on fitness come up and I evaluate them. If they fit myfitness training philosophy then I incorporate them into my clients workouts.

3. A fitness program needs to be well rounded. If you only perform one type of fit-ness training then you will limit yourself to that discipline. Weight training is great,but if you only lift weights then your cardiovascular capacity will be weak. If you runeveryday and do not participate in weight training, then your muscle structure will be deficient. I like to combine cardiovascular,weight training, calisthenics and stretching for my clients training program. Every client is different and so is their training pro-gram, but all aspects of fitness training are included. I also like to keep training interesting so lots of variety is also important.

4. I stay in shape by training myself the same way I train my clients. I have a well rounded training program that includes cardio-vascular training, weight training, calisthenics and stretching.

Casey Wilson Wilson Personal Training1001 Main Street Roseville | (916) 871-8422



1. I hold several National certifications including: NASM (National Academy ofSports Medicine) Personal Trainer, NASM – CES (Corrective Exercise Specialist), FNS(Fitness Nutrition Specialist), AFAA (Aerobics and Fitness Association of America) –Certified Group Fitness Instructor and Max Certified Fitness Instructor.

2. I am continuously reading articles and researching information from variousPersonal Trainers and Master Trainers from both NASM and AFAA to improve myknowledge and skill set. I also network with local trainers to discuss fitness trendsand current training programs that they may incorporate into workouts with clients.Additionally, I attend workshops and seminars to stay informed on new personaltraining tools and information.

3. My personal training philosophy is about guiding clients to a healthier, happier life with safe, customized, fresh and fun work-outs. I am here to motivate, educate and help clients maintain their health and achieve and maintain a high level of functionalability. This should be among everyone’s highest priorities. You only live once, and both how long you live and that enjoyment oflife are directly affected by your health, and your physical capabilities. Exercise is one of the most important things you can do to

improve that life. Eating right and working out need to become part of you’re daily routine.

4. I am a marathon runner and Ultra Trail runner, training several days a week. In addition to that I also strength train using bodyweight exercises and lift weights. I enjoy cycling year round and water sport activities during the summer months.

Michelle Zeillemaker THE MAX at Kovar’s Roseville300 N. Sunrise, Suite 150, Roseville | (916) 961-1970

1. All my life I have played sports and participated in ath-

letics. Now that I am an older athlete, mobility and flexibilityhave become high priorities along with staying strong. Un-derstanding the science behind conditioning and re-condi-tioning our bodies is my new passion.

2. I follow an integrated training approach. Meaning, thatflexibly, core stabilization and strength, balance, plyomet-rics, coordination and resistance training make a completetraining program. I typically rely on the National Academy ofSports Medicine for study related to current trends.

3. Consistency is what I preach. Our bodies were designed to be exercised everyday. Some days more intense than others but

some form of exercise everyday.

4. I workout 5 to 6 days a week and eat clean unprocessed food every 2 hours. I keep my alcohol consumption to a minimum of2 drinks a week.

Titus Pitre Life Time Athletic1435 East Roseville Parkway Roseville | (916) 865 6666


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1. I have six years of experience personal training, a Bachelor of Science in Exercise Biology fromUniversity of California Davis, a dual Associate of Science in Natural and Biological Sciences. I ama Certified Personal Trainer (CPT) from the National Academy of Sports Medicine (NASM) and aCorrective Exercise Specialist (CES) from NASM. I was football MVP at Bear River High School,

a track and field record holder and MVP at Bear River High School and an assistant JV footballcoach, and strength and conditioning coach at Bear River High School.

2. I am currently certifying in Precision Nutrition level 1 and read T-nation scientific articles andExercise Blog at richexerciseblog.wordpress.com.

3. Workout and train for your life. If you love golf, train golf skills. If you love to snowboard, trainsnowboarding skills. If you love to be healthy, train in safe and mechanically functional manner.Work smart, not hard.

4. To say in shape I snowboard, play basketball, sleep seven to eight hours a night, eat highquality foods at the appropriate times and strength train two to four times a week. I am active

on most days, pray every day and hang out with my beautiful, active and intelligent girlfriend.

David Richey Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

Danielle Murphy Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I have been teaching Pilates since 2008 while attending school studying health,

and most recently completed my Masters degree in Health Education and HolisticNutrition.

2. My favorite thing about being in the field of health and fitness is the endlessopportunity for continued education. I enjoy regularly attending nutrition seminarsand Pilates workshops both locally, and worldwide.

3. I believe healthy eating and functional movement practice looks different for eachindividual, but can be enjoyable for everyone. In my work with clients, I am dedi-cated to addressing each person’s unique goals and needs in order to develop anexercise and nutrition plan that will serve and sustain them in their pursuit of health.

4.

I stay in shape through mindful movement and eating practices that are respectfulto the body as well as the environment. In addition to Pilates, I enjoy being activeoutdoors; exploring new hiking trails, snowboarding, and kayaking.



1. I have won over 22 titles in the fitness and bodybuilding arenas including Mr.San Jose, Reno, California Gold Cup, Western U.S.A., Mr. Universe and Mr. World.From calendars to greeting cards, my physique has graced newspapers from as faras the U.S. to Canada and the Middle East. I have been featured on the front cover

of “Muscular Development Magazine” as well as appearing in three TV commercialsfor heavyweight fitness giants 24 Hour Fitness and Family Fitness. A popular moti-vator and speaker, I’ve conducted numerous health and fitness workshops across thecountry. In addition, I’m a seasoned entrepreneur, having founded six companiesthroughout my career, including restaurants, gyms and most recently LHT Revolu-tion (which I am franchising) Family Weight Loss Centers in Granite Bay.

2. I speak regularly with Doctors, health scientists and other top athletes in the in-dustry. I read the internet a lot and subscribe to numerous newsletters from expertsin order to keep current. I find the pace of information is ever changing, so as an ex-pert giving advice to others I believe it’s extremely important for me to stay current!

3.Proper nutrition, rest and an exercise program that is balanced according to your individuals needs. The truth is that we’re allunique and have different needs depending on our age, illness, if we’ve had, or currently have an injury etc. If you’re striving to

lose weight, you’ll be on a different plan then if you’re getting ready to go into a competition. Another big part of my philosophyis hormone balance. There are a lot of middle age people out there that know very little about hormones and it’s important asyou get older to at least have a baseline so you can track your numbers to make sure they are optimal. I believe you should enjoyyour program and combine light and heavy weight workouts with aerobics.

4. I eat three to four meals a day with snacks and stay away from processed foods. I workout about four times a week and makesure I get the proper rest. I listen to music, meditate and try to laugh as often as possible. I believe that the mind and body areclosely connected and it’s important we feed both!

Jimmy Badra LHT Revolution Weight Loss Center6891 Douglas Blvd Granite Bay | (916) 872-1046

Heidi Hall Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I’ve been a trainer for 22 years, have a degree in Nutritional Science and specializein weight loss, body composition change, and pre/postnatal fitness. I currently hold

certifications with ACE (American Council on Exercise) and AFAA (Aerobics and Fit-ness Association of America) for Personal Training and Group Exercise and ISSA (In-ternational Sports Sciences Association) for Fitness Nutrition.

2. Keeping my certifications current is a huge priority and I enjoy reading and re-searching, but attending live trainings and certifications is my preference.

3. Strive for progress, not perfection. Discover movement that you enjoy and do itevery single day. It’s the habits that we create and live by every single day that makethe biggest impact. What you do 2 percent of the time isn’t going to make a bigimpact, it’s the 98 percent that matters.

4. Weight lifting, weight lifting and more weight lifting.



1. My interest in the fitness field began after I became a reg-istered dietitian. I realized how important both fitness, andnutrition, are in reaching one’s health goals. This led me to myrole as Certified Personal Trainer through the NASM (National

Academy of Sports and Medicine). I later became a Perfor-mance Enhancement Specialist through (NASM), TRX certifiedand just recently added pilates to my toolbox. I love learningnew information and hope to continue to explore new certifi-cations and techniques to ensure my clients get results.

2. I’m a closet nerd and I love to research new trends andresearch online. I would much rather read scientific articleson health and fitness, than watch TV shows. I also attendas many different education courses and certifications as Ican. Another great way to stay up to date on the latest andgreatest, is to work out with my fellow trainers. Personal Trainers tend to be very creative in their workouts and it’s great to

learn from each other new tips.

3. My training philosophy is “work smarter not harder.” Many people feel they need to push themselves to their limit in orderto lose weight. But over exercising or working out at too high of an intensity can lead to increased stress on the body, which canactually increase weight gain and fatigue. Instead, I encourage my clients to get the right balance of weight training, cardio andrecovery. A good weight training program should go through different phases and be changed every few weeks, as the body canadapt quickly to the same exact workout done repeatedly. Cardio can be made more efficient by working out in the right heartrate zones to optimize fat burn. Your cardio program should include both days of sprint intervals, as well as long, slow burn cardiodays. And most importantly, listen to your body. If your body tells you that you need a rest day, then take it!

4. As a dietitian, as well as personal trainer, I maintain my shape through eating a clean diet 80 percent of the time. To me thismeans avoiding foods that I am sensitive to and eating quality protein and vegetables at every meal. I stick to organic, hormoneand antibiotic free and wild caught, grass fed food as much as I can. I balance my workouts with four days of heavy weight lifting

days, paired with high intensity cardio intervals or long cardio days. To aid recovery and improve my core strength and posture,I add in a day of Pilates. And most importantly, I try to sleep eight hours every night.

Michelle Walker Life Time Athletic1435 E Roseville Pkwy, Roseville | (916) 733 9555

Kathryn Blackwell Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I am NASM (National Academy of Sports and Medicine) certified. I specialize inprecision nutrition, large weight loss and post-natal.

2. I am always continuing my education, learning and reading new material. I loveto branch out and try new things.

3. Fitness should be fun. Think healthy lifestyle as opposed to a quick fix.

4. I work out three to five times a week. I have a three year old daughter that keepsme moving constantly, so anything outdoors is my favorite. I also fuel my body withclean healthy options.



simone peres Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I have a Bachelors in Physical Therapy. I am an ISSA (International Sports SciencesAssociation) Fitness Coach, Nutrition Coach and Metabolic Coach.

2.Here at Lifetime, we have continuing education. We also have meetings twice perweek. I am always educating myself with the latest scientific information pertainingto nutrition, wellness, and kinesiology.

3.

“Lack of activity destroys the good condition of every human being, while move-ment and methodical physical exercise save it and preserve it.” (Plato) We were cre-ated to move.. I really believe that exercise is a cure for almost all the diseases. Neverstop moving and be active.

4. I lift weights three times a week. The other days is cardio. I love yoga and I do itonce a week. My weekends are: riding a bike, walking the dog or hiking with myfamily. I am constantly active. I have a very health nutrition habits and cook a lot. Iavoid sugar and I don’t eat processed food.

1. I started in the fitness and coaching industry in 1998 asa fitness assistant at Broadstone Racquet Club in Folsom. Myfirst season coaching track as a sprint coach was in 1999 atOak Ridge High School in El Dorado Hills. Since the late 90s

I’ve been continuing my coaching experience and educationin order to bring a higher level of service to my athletes andclients. Athletic performance and advanced adult fitness areprimary areas of focus. My education includes a Master of Sci-ence in Exercise Science, Sports Performance-Injury Preven-tion and a Bachelor of Science in Sport Management, Fitness& Wellness. My certifications include CSCS (Certified Strength& Conditioning Specialist), PES (Performance EnhancementSpecialists), CPT (Certified Personal Trainer), NASE (National Association of Speed & Explosion) Level 2 Speed Coach and USAWeightlifting Level 1 Olympic Coach.

2. I’m well connected with the National Academy of Sports Medicine (NASM) and the National Strength and Conditioning Asso-

ciation, which continually sends me new research on fitness and performance. Attending workshops and talking to other trainersare always great ways to increase knowledge and understanding. Life Time Athletic provides us with ongoing education in areasof nutrition, metabolism, and strength improvement.

3. If you want to be strong, strength train. If you want to be healthy, eat well. If you want to be a cardio beast, increase frequencyand duration of cardio activity. Don’t focus on your weight. Focus on your actions. Limit alcohol or quit completely. If you want fasthealthy results: Hire a Life Time trainer.

4.Strength train 3-4 days per week. Cardio specific training 2-4 days per week: Treadmill or trail runs. Healthy eating most of thetime and lifting my kids all of the time.

Steven Steichen Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000



Diane Pascua Life Time Athletic1435 East Roseville Parkway Roseville | (916) 343 3228

1.After abdominal surgery that left an 8 inch scar down my belly and a diagnosis ofFibromyalgia I felt paralyzed to what type of activity I could consistently incorporate.Being a lifelong athlete and marathon runner I was searching for a challenge bothmentally and physically. I discovered Pilates Mat and Reformer workouts. 13 yearslater I am an instructor and always a student learning how to challenge and improvemy strength.

2.

I am apart of a thriving pilates community of instructors. I spend 2 weeks a yeardoing new formats or the latest innovative equipment training. I enjoy being a stu-dent as well so I love to visit local area studio and various instructors.

3. Find fitness for life; stay moving, stay present and enjoy being active. Your bodyresponds and thrives with clean nutrition, fuel your body and feed your body withsimple farm based foods.

4. Pilates is my passion. Swimming is my mental push. Yoga keeps me groundedand gives a better world perspective.

Kayla Scott Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I started my fitness journey during treatment for an eating disorder. Through fit-ness, I have been able to gain 50 pounds, much of it in muscle, and find strengthand self-confidence. I became certified through the National Academy of SportsMedicine (NASM) after several years of educating myself in weightlifting and body-

building. I have a background in Jazz and Ballet as well.

2. Social Media is an extremely useful resource for personal trainers and anyoneinterested in fitness. It’s a platform to share ideas, opinions, videos, tips and more.I’m able to continually learn new things from fitness professionals around the globeand bring ideas back to my clients by adding my own spin.

3. My training philosophy is, “Keep it fun, keep it high energy, and keep it consis-tent.” If you enjoy your workouts, you’ll stick to your program and have fun whilegetting in shape.

4. I switch up my workouts every single day. No two workouts are the same. In fact,

my New Year’s Resolution is to try something new in the gym each week. I typically do bodybuilding style weightlifting with min-imal rest to keep my heart rate up. These days, I’m focusing on adding more functional movements into my routine to increasethe fat burn. Box jumps, kettlebell swings, TRX and stability ball work have been keeping my body guessing.



agnieszka karasek Life Time Athletic1435 East Roseville Parkway Roseville916) 472-2000

1. I have been a personal trainer for 7years. I have used the Pilates Reformer

for 5 years.

2. I am constantly researching the latestnews and trends in the fitness industry.I take classes and get certified in newtechniques.

3. My goal is to help my clients havepostural awareness and reduce or elim-inate pain, while shaping a strong andfunctional body. I do this through bodysculpting, balance, stability and core

training.

4.Currently, I do this by teaching eight hours of group fitness classes weekly, and one hour on the Reformer daily.

Nicholas Rivard Life Time Athletic1435 East Roseville Parkway Roseville | (916) 472-2000

1. I have worked for Life Time for four years as a trainer, weight loss coach, metabolic specialist,nutritionist and assistant manager. I have a degree in Personal Training and the following certi-

fications: NASM - Certified Personal Trainer, NASM (National Academy of Sports Medicine) Corrective Exercise Specialist, NASM Performance Enhancement Specialist and Precision Nutri-tion Sports Nutritionist.

2. I follow a number of exercise blogs to stay current on a daily basis. I also do continuing educa-tion credits through IDEA to maintain myself on the cutting edge of fitness.

3. Slow and steady. Programs that tout high intensity exercise will get fast results but the resultswill fade just as fast. In order to create long lasting change, there needs to be consistency andorganized progression based on a particular persons current fitness abilities to avoid injury andcreate life long habits

4.

I do four days of lifting weights in an undulated progression through the week to hit all theenergy systems and increase strength while losing body fat. I do low intensity cardio 2-3 timesper week (primarily running/walking) to maintain my heart health


19/60 Rosev ille Magazin

David Young Transform Fitness Personal Training198 Cirby Way, Suite 105, Roseville | (916) 425-1988

1. I’ve been a personal trainer for over 16 years now. I wasalways involved in sports from an early age. I was interestedin transforming from a skinny athlete into a well-muscled,yet still agile individual. Once I stopped playing competitive

sports, I felt that personal training was the best field to be ableto do what I was passionate about. I was confident that once Iincreased my knowledge in fitness and nutrition that I coulddefinitely help others achieve their goals. I worked as a per-sonal trainer, training supervisor, and training manager for alarge fitness corporation for close to 10 years before startingmy own personal training business in 2009. I am NASM (Na-tional Academy of Sports Medicine) and CPR certified.

2. I continue to take continuing education courses to be ableto stay current with what I am teaching my clients. I also makea point to do online research on different and new exercise

techniques as well as to get new ideas on how to vary our nu-tritional planning for my clients. It’s also important to explorenew fitness trends that clients may be exposed to that mightnot be in their best interest.

3.My training philosophy is to provide clients with a positiveplace and energy to implement my individualized fitnessand nutritional programs. I believe in always having a goal.I also believe that clients can achieve their dream bodieswhile fixing their muscle imbalances and postural deviationscaused by their work and everyday lives. I want clients to lookand feel their absolute best. I stress that it is not going to bea quick process, but it’s truly worth the struggle. My motto,

“Nothing we do is easy!” is seriously the truth.

4. I’ve always believed that if I’m asking clients to do all thelittle things necessary to get in shape, I have to do all of thosethings myself. I have to work out 4-5 days per week, withoutfail. I have to prepare my meals for half the week on Sundays,and do the same thing on Wednesdays for the remainder ofthe week. I have to put myself and my goals first in order forme to be best father and husband for my family. This also al-lows me to be the positive light that my clients need to feedoff of. If you’re not happy with yourself, I don’t think you cantruly help others.

Julie Compton CorePower Yoga1013 Galleria Blvd. Suite 190 Roseville | (916) 846-9602

1. My initial background is in dance and gymnastics.Growing up in Roseville allowed me many opportunities toperform inside my passion of exploring movement in mybody. Finding CorePower Yoga in San Diego in 2010 led me

to receive my formal training where I am a 200 Hour E-RYT(Experienced Registered Yoga Teacher). Since 2010 I havehad the privilege of leading thousands of students throughpersonal transformation both on and off the mat, throughCorePower Yoga classes and Lifestyle Programs such asPower Yoga Teacher Training. CorePower Yoga is an intenselyphysical workout rooted in the mindfulness of yoga and I amthrilled to return to my hometown to share the gift of yoga tothe Sacramento Region.

2. CorePower Yoga is an amazing resource for anythingtrending, current, or up-and-coming in the yoga worlds. We

truly have the best instructors nation-wide and I learn so muchfrom being on my mat. I also listen to my body. A daily practiceis always in fluctuation, so my biggest tool often comes fromhow I feel that day, whether I push and advance myself for-ward into challenging posture or find more of a quiet, movingmeditation that day.

3. Have fun! I have to admit; I don’t actually enjoy “workingout.” I like finding exercises that motivate me to feel some-thing new or different in my body in a manner that brings asmile to my face. I love Yoga Sculpt at CorePower Yoga. It isto date, the most fun class I’ve ever taken! Power Yoga posesinfused with free weights, cardio and driven by music is defi-

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Dogs and kids add a lot of traffic andwill require a more durable floor.Families that take their shoes off beforeentering their home experience longerlast flooring. A single individual mightbe able to make any floor work withtheir lifestyle. It’s pretty simple themore the traffic that faster the floorwears. Make sure you know all thepreventive maintenance tips.

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22/60

Skier Amie

Engerbretson carves

through fresh powder.

(Courtesy photo.)



day trip

spend

a day on

the slopes

squaw valley

mountain facts

LOCATION: Located off High-

way 89, between Truckee and

Tahoe City, on the North Shore

of Lake Tahoe, Squaw Valley

is just 42 miles from Reno, 96

miles from Sacramento and

196 miles from San Francisco

via all weather Interstate 80.WINTER SEASON:

November – Mid-May

DAILY LIFT OPERATIONS: 9 a.m. -

4 p.m., subject to change due to

weather and conditions. Night

skiing 3:30-7pm on select dates

BASE ELEVATION: 6,200’

PEAK ELEVATION: 9,050’

AVERAGE ANNUAL SNOWFALL:

450 inches

SNOWMAKING: 11 out of 29 lifts

TOTAL NUMBER OF LIFTS: 29

TRAIL CLASSIFICATION:

25% Beginner, 45% Intermediate

and 30% Advanced

SKIABLE ACRES: 3,600

TRAILS: 170+

BOWLS: 16

UPHILL CAPACITY:

53,500 people per hour

alpine meadows

mountain facts

LOCATION: Located off High-

way 89, between Truckee and

Tahoe City, on the North Shoreof Lake Tahoe, Alpine Mead-

ows is just 42 miles from Reno,

96 miles from Sacramento and

196 miles from San Francisco

via all weather Interstate 80.

WINTER SEASON:

November – Mid-May

DAILY LIFT OPERATIONS: 9 a.m. -

4 p.m., subject to change due

to weather and conditions

BASE ELEVATION: 6,835’

PEAK ELEVATION: 8,637’

AVERAGE ANNUAL SNOWFALL:

450 inches

SNOWMAKING: 9 out of 11 lifts

TOTAL NUMBER OF LIFTS: 13

TRAIL CLASSIFICATION:

25% Beginner, 40% Intermediate

and 35% Advanced

SKIABLE ACRES: 2.400

TRAILS: 100+

BOWLS: 7

UPHILL CAPACITY:

18,700 people per hour

S

quaw Valley Alpine Meadows isan internationally renowned ski

resort in North Lake Tahoe thatspans over 6,000 skiable acres. Theresort features 42 lifts and 270 trails,as well as the European-inspired Vil-lage at Squaw Valley featuring nearly60 bars, restaurants, boutiques andart galleries. Snowfall averages 450inches, providing one of the longestski and snowboard seasons in LakeTahoe, and establishing Squaw Alpineas a top destination for spring skiingand boarding. Squaw Alpine also

boasts one of the region’s only moun-tain-top beginner areas and severalintermediate skier havens includingShirley Lake and the newly renamedPacific Crest Bowls.

Get ready to be impressed. From the baseVillage to Gold Coast and High Camp,Squaw is taking dining to new heights.From menus, to décor, atmosphere andeven the latest in technology, guests aresure to notice major improvements toculinary and après delights.

Squaw valley

alpine meadows

is taking dining

to new heights.


24/60 February 2016

22 bistro and bar1995 Squaw Valley Road #11, Olympic Valley(530) 584-6170 or 22bistro.com

11 a.m. to 9 p.m. Sunday through Thursday and

11 a.m. to 10 p.m. Friday and Saturday

Distinctive for more than its views

of KT-22. Twenty-Two Bistro & Bar

has a broad wine list, custom cocktails,

and beer on-tap with smaller social

plates and substantial entrees. 22

Bistro’s New American menu features

items like a signature Kobe beef

burger and ahi tuna. In the winterrecharge after a day on the slopes.

In warm weather you can’t beat the

deck for a place to watch the fun and

enjoy good food and good company.

Bistro 22 is open for private events

year-round and offers off site catering.

Photos by Tom Zikas



Auld dubliner irish pub and restaurant1850 Village S Rd, Suite 41, Olympic Valley(530) 584-6041 or aulddublinertahoe.com

Restaurant: 11 a.m. to 9 p.m. daily

Bar: 11 a.m. to Midnight daily

Step into the local cottage pub. Authentic Irish fare and premium beers and spirits. The Auld Dubliner offers the best in

contemporary Irish Cuisine as well as traditional favorites. The interior was crafted to mirror a “cottage pub” in rural

Ireland and allows you to settle in to a relaxed atmosphere-so grab a drink and relax with friends.

Photos by Tom Zikas


26/60 February 2016

plaza bar1990 Squaw Peak Road Olympic Valley

(800) 403-0206

11 a.m. to 5:30 p.m.

The Plaza Bar, located on the

second floor of Olympic House,

is a great place to put up your

feet up and hang out with

friends after a day on the slopes.

Recently renovated, the Olympic

Plaza Bar pays tribute to the

Squaw’s Olympic heritage.

Menu items include signature

flatbread pizzas, artisan meat

and cheese platters and delectable

finger foods.

THE ARC ATGOLD COAST

1990 Squaw Peak Road Olympic Valley

(800) 403-0206

10 a.m. to 3:30 p.m. daily

The Arc features specialty food

stations ranging in distinctive soups,

such as the celebrated pheasant

soup, made-to-order salads, gourmet

pizzas, grilled fare, and Asian cuisine.

The Arc is located mid mountain,at the top of the of the Gold Coast

Gondola. Perfect after spending the

morning shredding fresh powder.

Dave’s deli 1990 Squaw Peak Road Olympic Valley

(530) 581-1085 or davesdelisquawvalley.com


This longtime Squaw Valley deli

features a huge selection of food and

beverages that focuses on quick snacks

and hearty sandwiches to keep yougoing. Located on the lower level

of the Olympic House, Dave’s

offers the perfect solution to settle

your hunger and thirst. Dave’s is a

hub of social activity and a place to

meet up. The deli is renowned for the

‘Fat Kid’ sandwich: avocado, cheese

and sprouts.

Photo by Matt Palmer

Courtesy photo

Photo by Trevor Clark



euro sweets 1850 Squaw Peak Road Olympic Valley

(530) 581-0600

1-9 p.m. daily

Indulge your sweet tooth. Euro Sweets features a lively

interior and guarantees to satisfy your sweet cravings.

Grab a gelato, frozen yogurt, specialty candies and

chocolates or other unique treats cone and indulge thatsweet tooth. Find us on Main Street in the Village at Squaw.

Photos by Tom Zikas



kt base bar1990 Squaw Peak Road Olympic Valley

(800) 403-020611 a.m. to 4:30 p.m. daily

On one of Squaw Valley’s classic

bluebird days, there’s no better place

to soak up the sun than on the KT

Base Bar. Enjoy a refreshing beverage

and look out on the slopes to watch

skiers and riders ascend Squaw Valley’s

famous KT-22 expansive terrain.

Enjoy one of the many new food

offerings like snowboard flatbreads and

KT Rings and expansive fire pits.

Photos by Keoki Flagg



mtn roots Squaw Valley, Truckee, Tahoe City and Kings Beach

(530) 584-6228

11 a.m. to 5 p.m. Saturdays and Sundays

The two Mtn Roots Food Trucks will

offer an eclectic mix of regionally

and sustainably sourced food. Freshly

prepared foods and quick bites. Many

of the sustainable menu offerings will

be created in partnership with the

Tahoe Food Hub, a local non-profit

organization committed to increasing

the availability of nutritious,

ecologically grown food. The truck

is now available for private events,

rehearsal dinners and more.

wildflour 1990 Squaw Peak Road Olympic Valley

(530) 583-1963 or wildfloursquaw.com

A local’s favorite, Wildflour Baking

Company is located on the lower

level of Olympic House. Wildflour

offers legendary baked goods, tasty

breakfasts, and wonderful lunches.

Almost everything is made from

scratch: baked goods, breads, tortillas,

bagels, soups and chili (even the

catsup and sweet, spicy mustard).Come in for Peet’s coffee and

Sharffen Berger hot chocolate.

Real food for Real People.

le chamois

& loft bar1960 Squaw Valley Rd, Olympic Valley

(530) 583-4505 or squawchamois.com


This classic Squaw Valley locale, has

been a standing tradition for manyof the local skiers and snowboarders

to grab a drink and unwind after a

full day on the slopes. Le Chamois

is the perfect place to share some

beers with your friends with the ever

popular Buddy Pass and share a few

laughs with the entertaining group of

Squaw Valley locals.

Photo by Keoki Flagg

Courtesy photo

Photo by Matt Palmer



terrace Restaurant and bar1995 Squaw Valley Road #11, Olympic Valley(530) 584-6170 or [email protected]


Squaw Valley’s most breathtaking venue, The Terrace, was renovated to a sit-down restaurant serving lunch daily.

Located at High Camp, elevation 8,200 feet, The Terrace features panoramic views of Lake Tahoe and the surrounding

Sierra Nevada. The Terrace will be serving up dishes such as portobello fries and everyone’s favorite signature smoked

pheasant soup.

Courtesy photos



rocker @ squaw 1880 Village South Road Olympic Valley(530) 584-6080


Gather round and share your stories

in the place where we honor legends

of the past, present, and future.

From Olympians to big mountain

skiers and riders Rocker@Squaw is

where we tell their stories and you

tell yours.

Much like our mountain, Rocker’s

menus are designed to exhilarate,inspire, and challenge our guests

by only offering the best variety

and products available. We have

partnered with regional farms and

suppliers to bring you the freshest,

sustainably sourced products; because

you deserve the best.

Photos by JT Chevallier

Photo by Jeff Engerbretson



Uncorked1750 Village East Rd, Olympic Valley

(530) 584-6090 or teloswine.com/uncorked-squaw/Noon to 8 p.m. daily

Uncorked at Squaw features fine wines, cheeses and

wine accessories in the Village at Squaw Valley.

Enjoy wines by the glass, cheese plates, wine tastings,

live music, and “Meet the Winemaker” events in a

cozy and modern atmosphere. Here you will encounter

boutique wines, hard to find labels, and limited case

productions from around the world.

Photos by Tom Zikas

Photo by Keoki Flagg


35/60

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36/60

dining

Midwestern transplants no longerhave to wait for a trip home toIllinois to enjoy a Billy Club or

Italian Night Club. Those are just twoof the more than 17 sandwiches on themenu at Jimmy John’s, which openedin Roseville on Dec. 1.

The shop was opened by franchisee PhilHornstra, who hails from Naperville, Ill.,the same state Jimmy John’s originatesfrom. Hornstra also resides in Roseville.He has partnered with his brother Glen,and the pair are planning to open 13

Jimmy John’s in the Sacramento area.

Jimmy John’s boasts meat and vege-tables that are sliced daily, and breadthat is no more than four hours oldfrom oven to sandwich, said Horn-stra, and the shop also delivers as

little as one sandwich as long as you’rewithin a 1.5 mile radius of the restau-rant. The sandwich chain was founded

in Charleston, Ill. in 1983, by then19-year-old Jimmy John Liautaud in aconverted garage, according to Jimmy

John’s spokesman Nathan Louer.

According to the story attributed to Li-autaud on the Jimmy John’s website,he graduated second to last in his highschool class and his “options for col-lege were slim to none.” With a loan of$25,000 from his father to start a busi-ness of his own, Liautaud originally setout to open a hot dog stands, according

to jimmyjohns.com.

By Stephanie Dumm

The Hasselhoff (pictured here) is franchisee Phil

Hornstra’s favorite sandwich, and is a Beach Club

sandwich topped with bacon. “It’s not an official

sandwich but we nicknamed it the Hasselhoff,”

Hornstra explained. “We have a lot of those

(secret menu items), and if you come

in we give you the rundown.”

delivers I just saw it and freaked out,

because it’s my daughter and

my favorite sandwich shop.

We’re so excited it’s here.

My favorite part is the bread.”

Chelsea Johnson, Rocklin resident

Jimmy Johns

IN ROSEVILLE



“He didn’t have enough money (for ahot dog stand), so a sandwich shop wasthe next option,” Hornstra said.

The converted garage Liautaud started Jimmy John’s in was in an alley, ac-cording to Hornstra.

“The first day no one came and that’s

why he started doing deliveries,” Horn-stra said.

The Roseville Jimmy John’s has beendoing an average of 40 deliveries daily,said Hornstra, but expects that numberto grow to 150 to 200. Residents withina five minute drive of the shop have analternative to pizza delivery.

“If you order two pizzas for a family itcosts $45 to $50 with the delivery fee.With us you can get the same food for

$30 to $35,” Hornstra said. “You’re get-ting something different than pizza, youcould get a sandwich with chips, a drink,cookies, and it’s still less than pizza.”

Chelsea Johnson, a Rocklin resident,first learned of Jimmy John’s whentraveling for her children’s swim meetsin cities such as Fresno and Reno, and

was excited to see the sandwich chainarrive in Roseville.

“I just saw it and freaked out, becauseit’s my daughter and my favorite sand-wich shop,” Johnson told RosevilleMagazine. “We’re so excited it’s here.My favorite part is the bread.”

Prior to opening his shop, Hornstrasaid the closest city with a Jimmy

John’s was Reno.

jimmy john’s sandwich shop1927 Douglas Boulevard, Roseville

(916) 771-5009

jimmyjohns.com

Jamari Miller (left) wraps up a sub sandwich while

Jimmy John’s general manager Tommy Nacrelli

helps Ashley Rice put the finishing touches on a

sandwich. (Photos by Stephanie Dumm)

continued on page 40


38/60 February 2016

continued from page 39

“Our value is quick service, so you’renot going to wait in line,” Hornstrasaid. “We make the sandwiches in 30

seconds, and more than half the timewe get the sandwich done before thecustomer is done paying.”

General Manager Tommy Nacrelli re-located from Oregon recently, and hasworked for Jimmy John’s for two years.

“I love the fast-paced atmosphere andeveryone I work with is awesome,” Na-crelli said. “I came down to help openup stores. It’s been a cool trip, I love

California.”

Since Jimmy John’s is new to Rose-ville, Hornstra is making sure breadclose to its four-hour shelf life is used“to get the word out” about the newsandwich shop.

The day Roseville Magazine paid a visitto Jimmy John’s, Hornstra and his crewwere making samples of turkey andham sandwiches for local businesseswithin the restaurant’s delivery zone.

He also has plans for the restaurant tobe involved in the community, from

sponsoring events to giving back.

His upbringing in Naperville and pre-vious employer, Hilton Hotels, was adeciding factor for Hornstra to bothopen a Jimmy John’s and also whicharea of the country to do so.

“Sacramento (and its suburbs) is oneof the best up and coming cities in allof California, and it really reminds meof the last city I worked in, Columbus,Ohio,” Hornstra said. “The reason I got

involved (with Jimmy John’s) is it’s just a great brand that was similar to

the brand I had been working for. Youpay a little more and know what youare going to get.”

Hornstra described Jimmy John’s as“the spot” to go for a sandwich duringhis college days and visits home.

“You just knew Jimmy John’s wasclean, quick and good,” Hornstra said.“Whenever you went to visit in theMidwest and you wanted to get a goodsandwich you went to Jimmy John’s.”

From left: Michael Burke preps ham and turkey sandwich samples while Jared Rice and Ashley Woods fill customer orders. Bread close to the four-hour expiration

mark is sometimes used to make samples for local businesses, according to franchisee Phil Hornstra. (Photos by Stephanie Dumm)


39/60

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A

s you browse your local, year-round farmers’ market, make it a

point to pick up a few farm-freshPlacerGROWN beets. Incredibly rich innutrients, vitamins, and minerals, aswell as carotenoids such as beta-car-otene, beets have zero fat, are low incalories and are high in fiber. The heart-healthy food item has a slightly crunchytexture when raw and a soft, buttery tex-ture when cooked.

Beets are typically a striking reddish-purple color and are available with

white, golden-yellow, and rainbowcolored roots. When preparing thisbrightly pigmented and cardiovascu-lar-friendly veggie, make sure to wearkitchen gloves as beet juice can stainyour skin.

PREPARATION AND STORAGE

After you purchase beets from your localfarmer, you’ll want to remove the topsfrom the root, as they will rob moistureand nutrition from the beet. Top greens

have the best flavor when eaten as soonas possible while they are fresh. Thebeet root can be kept for a few weeks inthe refrigerator at a high humidity set-ting. Avoid freezing raw beets, as theywill become soft when thawed. Instead,cook the beets first if you would like tofreeze for further preservation.

For more details on where to buy Placer-GROWN farm-fresh produce, wine, meatand local products, visit PlacerGROWN.org or FoothillFarmersMarket.com.

Chilled Beet Soup

with DillServes 6

BY COURTNEY MCDONALD

Foothill Farmers Market Association Chef

INGREDIENTS:

1 pound beets, any color,

washed, stem and root ends

removed

1/2 cup extra-virgin olive oil1 tablespoon Kosher salt

1 large yellow onion, thinly

sliced

2 small carrots, peeled and

roughly chopped

2 cups vegetable stock

2 teaspoons sugar

1/2 cup buttermilk

Salt and pepper, to taste

1 tablespoon chopped fresh dill

DIRECTIONS:

1. Preheat oven to 400 degrees.

In a medium bowl, toss the

washed beets with ¼ cup

olive oil and 1 tablespoon salt.

Spread on a baking sheet and

add 2 tablespoons water. Cover

the baking sheet very tightly

with foil and roast in the oven

until tender – about 45 minutes

to 1 hour, depending on the

size of the beets. The water will

steam the beets while roasting.

When beets are tender, remove

from the oven to cool slightly.

2. While beets are cooling, heata small soup pot over medium

heat. Add the remaining olive

oil, onion and carrots, stirring

frequently, until onions are soft

and translucent.

3. When the beets are cool

enough to handle, use a paring

knife to scrape the skins off.

Cut into quarters and add to

the soup pot. Add the vege-

table stock and enough water

to cover the vegetables, and

bring to a boil. Reduce heat to

low and simmer 10 minutes tomarry flavors. Remove the pot

from the heat. Using a blender,

puree the soup to a fine consis-

tency. Finish with the sugar and

buttermilk, and season to taste

with salt and pepper. Place

soup over an ice bath to speed

chilling and thin the consisten-

cy with cold water, if necessary.

Once soup is chilled, add the

chopped dill and serve.

recipe

By Carol Arnold beetCAN’T BE

farm fresh


41/60

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Fork ‘N Road

Productions

The craft breweries that make up the PlacerAle Trail are a tight bunch. So much so, thatwhen new players come on to the scene, no

one is more welcoming than the “competition.”As long as the newbies bring quality to the table– or the bar, as it were – and share a desire to firmup Placer County’s position as a craft beer desti-nation, there is a cultivated willingness to work,pour and promote together.

Similarly, our neighbors to the west have joinedforces to form Sacramento Area Brewers Guild andproduce Sacramento Beer Week, seven days ofnon-stop events, tastings and education. Luckily,our own Placer County breweries are also takingpart. Local favorite Boneshaker Public House hasa week full of events including Black Tuesday, awhole day dedicated to the bold flavors of ImperialStouts and Porters, and Lupu Loco, a Double andTriple IPA competition. Check out sacbeerweek.com for a complete calendar and list of Placer

County venues.

Not ones to be satisfied with just one week of beerappreciation, Fork ‘N Productions is hard at workorganizing the Placer County Ale Trail PassportEvent –” Flights & Bites” to take place in March.Over the course of the weekend, you’ll have anopportunity to meet local brewers, explore theirunique styles, and enjoy pairings of small, beer-friendly bites at each participating brewery alongthe Ale Trail. You’ll also have a chance to learnfrom different educational opportunities set-upat the breweries along the way.

While you’re out and about, be sure to check outsome new beer-focused businesses that openedduring the end 2015 - all boasting a large selectionof beer from your favorite Placer County brewery.

Final Gravity, a popular Granite Bay taproom, hasopened a second location in Auburn featuring asmany as 20 beers on tap and a satisfying wine list.

Porter’s House of Draft in Roseville has 28 tapsdedicated to mostly California brews and a menuof bar room favorites and some serious eats.

Infusion on Twelve Bridges Drive is “the hoppiestplace in Lincoln.” Join them for Northern Californiabrews, beer-themed events and live music.

The Placer County Wine & Ale Trail features a map,listings and contact information for the area’sbreweries and wineries, all in one free, easy-to-usebrochure. The map is available online at forknroad

productions.com and in print at a variety of localtourism destinations.

flights & bites11 a.m. to 5 p.m. Saturday and Sunday,

March 19 and 20

Placer County Ale Trail – Roseville,

Rocklin, Loomis, Lincoln and Auburn

Get more information and purchase

tickets at forknroadproductions.com

or call (916) 672-6766

opinion

Placer’s NEW PLAYERS IN

Ale Trail


43/60

4200 Wise Road 4 miles EAST of Lincoln Blvd. at Garden Bar & Wise Rd.

Call or visit our website for Reservations:

916.543.0323 • www.wisevillawinery.com

OPEN: Wednesday-Sunday, 11am-5pm ~ Educational Wine Tasting & FoodWine, Dinner & Live Music Every Friday Night! (OPEN 5-9pm)

2015 Golden State Winery of the YearCalifornia State Fair

Visit our new Tasting Room at the Roseville Galleria Mall! (2nd level near Victoria’s Secret)Mon-Sat 11am-9pm Sun 11am-7pm

T r e a t y o u r s w e e t he a r t a r o ma n t i c e v e n i n g o fd i n n e r , w i n e & l i v e mu sF e b r u a r y 11t h- 14 t h, 4 - 9 p m

R E S E R V E N O W !

V al e n t i n e D ay D i n n e

March 11–26, 2016Fridays and Saturdays–7:30

Saturday March 26–2:00 & 7:30

Sundays–2:00

$13 in advance • $15 at the doorTickets available through Brown Paper Tickets

Rosevi l le Theatre Arts Academy

presents

A Master Musical Production

241 Vernon Street in Downtown Roseville

www.rosevilletheatreartsacademy.com

Music by Alan Menken. Book by Linda Wolverton. Lyrics by HowardAshman & Tim Rice. Originally Directed by Robert Jess Roth.

Originally Produced by Disney Theatrical Productions.

T om is embracing lif e again!

T r a c i n o w l

o v e s p i c t u r e

s !

M a r i a n n e F e e ls f r e e !



stephaniedumm

mother, writer

I

trick my kids into eating spinach I’ll admit it,I don’t care. Even as a grown-up, a plate ofspinach doesn’t send me into a flurry of excite-

ment. But I eat it because I know it’s good for me.

I don’t know if you’ve ever tried to get a child to dosomething that’s “good” for them, but most of thetime they don’t go for it. It’s like they have built inradars for detecting that stuff.

My daughter is three, and my son is almost two,and the radars with these two are strong, and havebeen since they were babies.

Fruit is always a winner with those two, though. They

love apples, strawberries, blueberries, melons, youname it. Peas and carrots usually get gobbled up,along with steamed broccoli and cucumbers.

So I’ve taken to finding creative ways to get themto eat vegetables that they might actually like butare repellent to them for some reason, like squash,zucchini and spinach.

I should back up and say that getting them to eattheir greens isn’t solely for altruistic purposes. I’mknown to be lazy at times, and even before I hadkids I knew that I would only be making one meal

at dinner time. Being a short order cook in my ownhome is of no interest to me.

Now, people scoffed at me, thought I was crazy andsaid this would never work. But three years later,I have to say this has worked out quite well. Mostof the time.

There have been a few flops along the way. I’malso a Weight Watchers member, and unfortu-nately, most of the recipes I’ve tried from variousWeight Watchers cookbooks or blogs have notbeen received well.

There are two recent dishes that come to mind.

One was Southwestern Shepherd’s Pie, whichwas made with mashed sweet potatoes insteadof Russet potatoes, which even I had a hard timechoking down. Sorry kids! Sorry husband.

Then there was the time last month I thought Icould convince both kids that spaghetti squashwas made with actual noodles.

For those of you not familiar with spaghetti squash,once the yellow gourd has been fully-cooked, thefruit separates into long, pasta-like strands.

EatYOURvegetables

opinion



It can be eaten straight up, but it gets really funwhen mixed with marinara sauce, meat sauce oreven enchilada sauce.

I went the route of “boats” topped with chicken,pasta sauce and mozzarella cheese.

When my daughter asked what was for dinner,I told her spaghetti, which is one of her favorite

foods. It was a half-truth, I just didn’t add “squash”to the end of it when she asked.

While spaghetti squash boats weren’t a completefail, plenty of “spaghetti” was left behind in theboats on my children’s plates.

Spinach is one veggie I can always get them to eat.As long as there is a blender involved.

Berry and spinach smoothies are always a hit. To

make two pint-sized servings, take one cup of yo-gurt, one cup of frozen mixed berries, one cup ofspinach, a splash of milk and enough ice to reachdesired consistency.

Another favorite in our house is spinach macaroniand cheese, and I’ve included the recipe here.

It’s a bright-green twist on classic baked maca-

roni and cheese, and the color comes from freshspinach blended with milk.

I love it because it’s a way for my whole family toenjoy spinach and we get two meals (dinner andlunch the next day) from one pan. My kids love itbecause it’s green and because it’s macaroni andcheese.

Which is a parenting win in my book. Now if only Icould make cauliflower as popular

3 cups of uncooked elbow macaroni2 cups of fresh spinach1 cup of milk1/4 cup butter3 tbsp flour1 tsp salt1 1/2 cups shredded cheddarCooking spray

2/3 cups panko bread crumbs

1. Preheat oven to 350 degrees and coata square glass baking dish with cookingspray.2. Cook pasta according to directions onpackage and drain. Set aside.3. Add milk and spinach in a blender orfood processor, and blend until smooth.4. Melt butter in a large saucepan overmedium heat. 5. Once melted add theflour, and stir for one minute, or untilgolden brown.6. Add the milk and spinach mixture to thebutter and flour, stir and heat until bubbly.Remove from heat.7. Stir in the shredded cheddar until fullymelted.8. Add the cooked macaroni to the cheesemixture until the noodles are fully coatedwith the sauce.9. Spread the macaroni and cheese intoyour prepared pan, and top with the pankobread crumbs.10. Bake for 20 minutes.

spinach mac & cheese Serves 6



Patients over the years have asked me whatthey can do to reduce the risk of getting cancer.The answer is complex. Some people will get

cancer because their genetic makeup increasesthe likelihood of developing a particular disease.Others may develop the disease in part because oftheir age, gender, lifestyle and environment.

What I most often tell patients is they can helpreduce the risk of cancer by eating healthy foods,exercising, not smoking, maintaining a healthyweight, and getting the recommended screeningtests.

When it comes to cervical cancer, there’s a hopefulmessage for women: There are ways to prevent cer-

vical cancer, thanks to medical advances and scien-tific evidence that have emerged in recent years.

For many years, cervical cancer was the leadingcause of cancer deaths for women in the UnitedStates. But in the past three to four decades, thecervical cancer death rate has decreased by morethan 50 percent.

Simply put, the medical community has beendoing a better job of screening women for cervicalcancer, and I’m proud to say that Kaiser Perma-

nente has been at the forefront of a nationwideeffort to prevent cervical cancer.

Beginning in the mid-20th Century, the Pap testwas the principal method used to detect changesin the cervix cells that might develop into invasivecancer. But in 2003, thanks to the pioneering workof some fantastic researchers including a colleagueof mine –gynecologic oncologist Walter Kinney –the U.S. Food and Drug Administration approveda laboratory test to detect the presence of humanpapillomavirus (HPV), a sexually transmitted infec-tion that causes cervical cancer.

Specifically, the FDA allowed the medical commu-nity to use the laboratory DNA test, along with thePap test, to determine if early cell changes could

eventually lead to cervical cancer.

Kaiser Permanente was among the first health plansto recommend the combined Pap and HPV tests forwomen age 30 and older. In the past few years, majororganizations such as the American Cancer Societyand the American College of Obstetricians and Gyne-cologists have adopted the dual screening method.As a result, statistics show, fewer women are gettingcervical cancer.

“Using the combination of Pap and HPV testing,computerized tracking of abnormal results, and

our top-notch screening rates has resulted in fur-ther decreasing our already low rates of this pre-ventable cancer,” says Dr. Kinney, who practicesat an outpatient clinic connected to Kaiser Perma-nente Sacramento Medical Center.

When Kaiser Permanente offered Pap tests alone,Dr. Kinney says, the cervical cancer rate was about6.5 per 100,000 women. Today, with the com-bined tests, the rate is down to 5 per 100,000. Na-tionwide, the rate has been reduced from 12 per100,000 to 8 per 100,000.

Unlike other cancers, cervical cancer is almost alwayspreventable.

Typically, women ages 21 to 29 should get a Paptest every three years; women ages 30 to 64 shouldget the combined Pap and HPV test every five years;women 65 and older usually don’t need testing.

As always, I recommend patients to keep in closecommunication with their medical provider, whocan provide specific information about the needfor testing to prevent cervical cancer.

ChrisPalkowski, MD

Physician-in-chiefKaiser Permanente

Roseville Medical

Center

opinion

HOW CAN I

?Decreasemy risk of getting cancer



shawn

monsen

owner

Zen Spa

The month of love will soon be upon us. Yourspecial someone may have high hopes forcelebrating Valentine’s Day, which is why it’s

best to start planning now. In my opinion, you’ll

enrich your relationship if you think beyond the14th. After all, why stop mid-month? Celebratethe person you love with small but significantgestures all month long!

Or, if Cupid’s arrow has missed its target, checkout these fun ideas and you just may meet thatspecial someone along the way.

CAFFEINATED SURPRISE

Show him you’re thinking of him, even in theStarbucks line! Everyone loves a little warm pick-

me-up now and then. Why not pick up his favoritedrink or better yet a gift card.

STROLL THROUGH THE NEIGHBORHOOD

Steam up a hot chocolate (or hot toddy!) and taketime to recap the day on a relaxing post-dinner stroll.

A SPA DAY

Indulge in a couple’s massage. Zen Spa’s Valen-tine’s special has all you need for a romantic visit,a one-hour Swedish massage for two, a red rose,box of chocolates and sparkling cider. For thatextra special touch, take advantage of the gift

card bundle and let your sweetie stop in one dayafter work.

GIVE YOGA A TRY

Give yoga a try. The couple that exercises together,stays together. Well, that’s what they say at Body-Heat Hot Pilates & Yoga. After a long day at workor with the kids, reconnecting through exercise is away to decompress … together.

A LITTLE TLC FOR THE CAR

It’s Monday morning. She’s late to a meeting, thewindshield is spotted from yesterday’s rain andthe gas gauge is on empty. Wouldn’t she be sosurprised if you took the time to fill the tank andshine up the windshield?

STOP TALKING ABOUT IT AND JUST DO IT

Do you both keep talking about somethingyou want to do, but never get around to it? Themonth of romance is the perfect time to pull outall the stops. Go ahead and plan that special trip.You’ll both enjoy making lasting memories witheach other.

Valentine’s surprises don’t have to be elaborateor expensive. After years of meeting hundreds ofmassage clients, I have found the old adage to bevery true … it really is the thought that counts.

Beyond

Valentine’s Day, February 14th

A N D

opinion



real estate

Via MilanoCourt

Gated

By Eileen Wilson

You may have seen luxury homes before but you’ve never

seen anything quite like this. Via Milano is a quiet, gatedcul-de-sac less than a mile from Douglas Boulevard — an

enclave of spectacular style homes.

But 5440 Via Milano stands out, even amid these high-endproperties, thanks to a designer’s touch and custom featuresthroughout. Start with custom marble and travertine tiles —tiles that make up an oversized covered veranda and extendall the way to the street.

The rear of the home has custom-cast concrete stones and thereare even stepping stones cast to replicate petrified wood that

were designed by the homeowner.

But those are just a few of many features that you won’t findanywhere else. Every gate, window or door in the fencingand pool area is unique, from window coverings in theloggia, which were sourced from doors in India, to Moroccandoors, to Moroccan light fixtures and corbels from Bhutan.

Aesthetics and quality are obviously important to the home-owners, as is using reclaimed and highly-specialized materials.

Hot property5440 Via Milano, Granite Bay

5,260 square feet, .6 acre,

4 bedrooms + 2 dens, 3 full/2 half baths

$1,780,000

Janet Hayden: (916) 207-1277

Jeff Anderson: (916) 749-0609

Coldwell Banker, www.5440viamilano.com



Take the olive trees that were imported from California’s WineCountry. The trees are large, gnarled wood — fruit-producingtrees that are more than 100 years old.

Wood is important to this family. The kitchen’s open floor plancomes to life with walnut-colored hardwood that is shined toa high gloss. Knotty alder cabinetry includes custom corbels,decorative styling and pullout vertical spice racks that are dis-guised as decorative features. The kitchen is truly designed for

a chef, or multiple chefs, with dual Thermador Professionalovens and an additional in-wall Thermador oven, a warmingoven and a built-in microwave.

Dual dishwashers, a refrigerator and freezer are built-in, aswell, and all the appliances are stainless.

The kitchen includes a large center island topped with umber,amber and cream colored granite — multiple slabs worth. Theisland doubles as workspace and seating area. The kitchenalso has a custom backsplash that pairs light and dark stoneswith custom motif and stove top faucet. Best of all, the kitchen

has two separate pantries and two separate butler’s pantries —an ideal house for entertaining.

The home has a guest wing that offers its own bathroom, andthe room has a large walk-in closet, as well as French doorsthat lead to the front of the property.

There’s a laundry room that rivals the size of most bedroomsand a mudroom area that includes the same knotty, alder andgranite surfaces that are found throughout.

As you would expect, the garage includes specialized flooringand custom cabinetry that the homeowner designed.

Bedrooms throughout the home have custom walk-in closets,that the homeowner designed, to house both linens andclothing items; the master has his-and-hers closets that aresimilarly sized, both large.

The master is a wing by itself, with special ceiling treatments,a large stone fireplace and a separate room that can be usedas reading space, office or exercise room. The area has privateaccess to the backyard, and it’s easy to imagine enjoying quiettime with the French doors open, listening to the Moroccan-in-spired fountain just beyond.

The master bath area has a full-body shower with an additionalrain head fixture, a hand-held detachable fixture and a separatesoaking tub. Dual vanities topped in marble, as well as a makeuparea, complete the room that is breathtaking in its simplicity.

Likely the most highly coveted area of all is the backyard,which includes a large covered porch and a loggia with acustom concrete-topped wet bar and fireplace. The loggia alsohas remote-controlled screens to allow use in all weather.

A saltwater swimming pool has a cascading water feature thatoriginates with the raised hot tub, as well as dancing watershowers and a swim-in-place feature that allows easy exercisewithout ever leaving the side of the swimming pool.

There’s even a specialized pool bath that includes a largeseating area and vanity created from reclaimed wood fromBhutan. The area also includes a built-in barbecue with stained

concrete tops, reclaimed corbels and an outdoor shower withmosaic tiles.

Best of all, the large home is powered primarily by solar, sothe utility bill is barely a blip. The home has numerous fire-places, numerous French doors that provide a year-roundoutdoor feel, and, in addition to stained and stamped con-crete just outside of the garage, is a decomposed granitespace that seamlessly fits the landscape and was designedfor additional parking.


50/60

FIDDYMENT FARM

233 Barley Court, Roseville 95747-4200 $517,500

300 Bramble Court, Roseville 95747-4201 $440,000

1968 Elle

feb roseville magazine.pdf

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