Granite Bay View, November 2008

8/14/2019 Granite Bay View, November 2008

1/23

PRSRT STDU.S. Postage Paid

Permit #275Roseville, CA

95678

ECRWSSPostal CustomerGranite Bay, CA 95746

THE LIFE MAGAZINE OF GRANITE BAY NOV EMB ER 2 008

Y e a r s Y e a r s1919

Chefs Lisa Kring and Chef Rob Johnson, owners of 2 Chefs and a Pan.

CulinaryM ASTERPIECE

Granite Bay residentdiscovers creativedecorating ideas

Keeping the fallworkout funExercise tips as the temperature dips


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3/23

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www.granitebayview.com Granite Bay View | November 200


4/23

Even though its only thebeginning of NovemberIm already thinking

about Thanksgiving. Im notready to plan my menu justyet, but thoughts about gettingthe feast prepared are begin-ning to invade my mind. Theshopping, the cooking andbaking, getting the table set

just right and making sure

everyone gets enough to eatare all part of the preparationsI tend to stress about.

Then I read the cover storyfeatured in this issue of TheView about Lisa Kring andRob Johnson, two local per-sonal chefs who specialize inrelieving stress when it comesto cooking. Imagine having allthe work and hassle of anydinner party managed bysomeone else! And did I men-tion they do clean up as well?

Kring and Johnson can domagic with small intimate

affairs as well as mega dinnerparties. And the best part isthey have lots of fun doing it.

For those who arent inter-ested in eating at home,

page16 features a review of anew restaurant in town,Kabuto Japanese Steak Houseand Sushi Bar.

And since its Novemberand all talk seems to be aboutfood, check out the story onpage 5 about Abe and RandiKazimierek, owners of GraniteBay Farms, a Granite Baybusiness that sells specialtyproducts such as marinades,fruit butters, salad dressingsand rubs.

Aside from food, ourNovember issue also featuresa story about Karin Thompsonwho specializes in helpingfamilies find simple and inex-pensive ways to help decoratetheir childrens rooms.Thompson, a Granite Bay resi-dent is able to find just theright hardware, fabric or lamp-

shade to add pizzazz to anydcor.

So before the holiday sea-son is in full swing, I hopeyoull be able to sit back andenjoy this issue of the GraniteBay View.

Calling all hometownheroes ...

Who are the heroes in

Granite Bay?Got a neighbor who volun-teers time helping the elderly?Or maybe a teacher who goesabove and beyond the call of duty?

Help us choose this yearshometown heroes to be fea-tured in the January issue of the Granite Bay View. We willfocus on a handful of heroeswho help make the world abetter place to live.

Send your nominations(along with contact informa-tion and the reason you are

nominating them) to SusanBelknap at [email protected] or mail toGranite Bay View, 188 CirbyWay, Roseville, CA 95678.

4 Granite Bay View | November 2008 www.granitebayview.

THOUGHTS OF THANKSGIVING

A LSO INSIDE :OLYMPUS JUNIOR HIGHS WELCOMING CULTURE . . . . . . . . . 6CHILDRENS ART CENTER CATERS TO ALL AGES. . . . . . . . . . 14FLAMES OF KABUTO BURN BRIGHTLY . . . . . . . . . . . 16TRADITIONAL CHINESE MEDICINE TALKS NUTRITION. . . . . 18CALENDAR . . . . . . . . . . . . . . . . . . . . . 22

P ERSONAL CHEFSTAKE THE STRESS OUT

OF HOLIDAY MEALSPage 8

Feasts prepared for partieslarge and small

Family bottles uplocal flavorsPage 5

Granite Bay Farms turn outflavorable creations

Redecoratingmade easier

Page 10

Granite Bay mom comes upwith creative ways to

update childrens rooms

A VIEW INSIDE

IN THIS ISSUE :

P OINTOF VIEW

BY

SUSANBELKNAP

GRANITE B AY VIEW188 Cirby Way, Roseville, CA 95678, (916) 774-7937

www.granitebayview.comNovember 2008

Volume 19, Number 11

Bill Wallace, publisherPhone: 774-7925; e-mail: [email protected]

Susan Belknap, editorPhone: 774-7955; e-mail: [email protected]

Deb Collender, advertising executivePhone: 774-7954; e-mail: [email protected]

Debbrah Campbell, senior real estate consultantPhone: 774-7951; e-mail: [email protected] Morin, production supervisor

Cover photo by Ashley Baer, cover design by Bill KrawCopyright 2007 All rights reserved. No part of this

publication may be reproduced without written permission of thepublisher. The publisher shall not be responsible for any liabili-ties arising from the publication of copy provided by any adver-tiser for the Granite Bay View. Further, it shall not be liable forany act of omission on the part of the advertiser pertaining totheir published advertisement in the Granite Bay View.

A publication of Gold Country Media.


5/23


T exans know barbecuing.Thats why, whenGranite Bay Farms took first prize for their Hot PepperRelish in the Texas Fiery FoodChallenge for 2006, it was areal honor.

Even sweeter was that thesecond and third place spotswere also snatched by Texas-makers.

That was a huge bonus,said Abe Kazimierek, whoowns Granite Bay Farms withhis wife, Randi.

For four years they havebeen running Granite BayFarms, but for years previousthey were making their HotPepper Relish for friends andfamily who continually askedfor the recipe and suggestedthat they should make a profit

for their creation.In addition to the pepperrelish, we were making batchafter batch. We really shouldgive it a whirl, Randi said.

After creating about fivemore sell-worthy items,Granite Bay Farms waslaunched. Now they haveabout 20 items includingmarinades, salad dressingsand fruit butters that havecaptured shelf space in shopsthroughout Placer Countysuch as Vande Rose MeatMarket in Quarry Ponds,Roseville Bread Company and

statewide Nugget Markets,Raleys, Bel Air and mostrecently Whole Foods Market.

And with all the competi-tion in the condiment anddressing isles, Abe and Randiare confident their productsstand out.

Theres no product on themarket like the relish, Randisaid. Its the uniqueness of the flavor. Its sweet, but itsspicy. It has a really cool fla-vor and actually really addict-ing.

But the relish isnt the onlyitem grabbing awards. Their

Golden Honey Mustardsnatched second place at theAmerican Best Foods compe-tition in 2007. And not only isthe mustard award winning,Randi said the flavors meshwell on a turkey sandwichwith Brie cheese proof thatRandi actually uses what shesells.

Both Abe and Randi said

their favorite products are thrubs, which come in a Rib aChicken Rub or a BlackenedFish and Chicken Rub and afull of flavor and low in sodum.

Randi said she uses it onfish, chicken, pork and grillevegetables.

As a mom, I need ease,simplicity, good flavors andthats what we have, she sai

Many of their products prvide versatility to cooks.Salad dressings can act asmarinades, and relish that catop chicken or garnish a hotdog.

Dean Adams of GraniteBay came across Granite BayFarms products while shop-ping at Nugget Market aboua year ago. Now he saidbetween the rubs and relish,he uses the products on aweekly basis.

I have made some rubs ithe past, I dont even try any

more, he said.Adams said the rubs havethe right blend of flavors andlikes that the ingredients areall natural. But its not just trubs that he favors. Adamssaid everything hes tried froGranite Bay Farms has beenhigh-quality, from the pickleasparagus to the hot relish.

And Abe said theyrealways creating new items tomarket to customers. Mostrecently, two organic sauceswere added to their repertoir

It typically takes about simonths from idea to shelf

because of taste testing, making sure the flavors work when the product is made inmass quantity and gatheringonly the best ingredients.

We strive for quality proucts, Randi said. We onlyuse the best of the best we cget. We want them (cus-tomers) to like our stuff asmuch as us.

Also important to the company name is giving back. Aportion of every purchasegoes back into the communiof Granite Bay and locally,supporting organizations per

taining to education and cysfibrosis, and it says so oneach product label.

Because we really are alocal company, we do giveback, Randi said. We needto make a difference.

To order products online for more information onGranite Bay Farms, go towww.granitebayfarms.com.

FAMILY BOTTLES UP LOCAL FLAVORSL a u r e nW e b e r

S T O R Y B Y

Abe and RandiKazimierek, owners of Granite Bay Farms, havecreated about 20 differentproducts including mari-nades, fruit butters, saladdressings and rubs. TheirGranite Bay businessbegan after friends contin-ually asked for their nowaward-winning HotPepper Relish recipe.

PHOTOS BY LAUREN WEBER/GRANITE BAY VIEW


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C onversations with stu-dents, staff and par-ents at OlympusJunior High School revealthat this campus is a wel-coming place with a culturebuilt upon good citizenship,respect for others, disciplineand a desire to achieve.

Principal Kelly Graham isthe heartbeat of this culture.Over the past decade he hastransformed the campus intoa strong fellowship centeredon the best interest of the

student with consistentlyenforced rules and a staff who care about each otherand each student. During histenure, discipline issues havesteadily declined andAcademic PerformanceIndex scores have skyrocket-ed.

Graham has been a princi-pal at Olympus for the pastseven years. Prior toOlympus he served fouryears as assistant principal atNevada Union High Schooland as athletic director atNevada Union High for four

years. He said his footballcoaching background hashelped him to be a motivatorand a team builder.

There is no magic bul-let, says Graham whenasked about what makes agood principal.

According to Graham, agood principal listens tostaff and students, hires theright people, consistentlyenforces rules and sticks towhat works.

One key premise of Grahams education philoso-phy is that he said he feelspeople dont care about whatyou know, unless they knowthat you really care. In thisway, he is more of a coachthan a boss and he encour-ages a climate of unity andfellowship on campus.

Eighth-grade core teacherTony Sellarole has been atOlympus for eight years.He is constantly building usup there is a level of

friendship with everyone anhe is very approachable,Sellarole said about Graham

For Grahmn the firstorder of campus business ismaking each student feelwelcome. Each morningGraham or another instructgreets the students.

Principal Graham andall the teachers make youwant to come to school,said eighth-grader GriffinPowers.

We are treated likeadults not like kids. Itfeels like home, saideighth-grader Jenny Gilber

Classmate ArianaMusolino agrees.

He makes each kid feelike a favorite, she said.Graham said he has

observed that some studentdont understand how tobehave in the classroom. Fothose Graham stresses training in self-discipline, whicis taught like any other sub

ject in every classroom.Graham said for the mo

part, students and parents dnot challenge the rules.Graham attributes this to thfact that the rules in placeare reasonable and are con-sistently enforced.

I am proud of what wehave accomplished. APIscores reflect that kids arelearning and they can per-form better because they ardoing better in class. Overthe last six years, API scorehave risen by 90 points,Graham said. We have seea 74-point growth in the lafour years.

For Graham the best paof his job is being able towork with the Olympus sta

Everyday I get to watchreal pros work with kids anpush them to be excellent,he said. All the while thegive back of themselves inthe most unselfish manner have ever seen in my 23years in education.

Joanna Jullien is a freelance contributor and theeditor of Banana Moments

Help For Parenting in the21st century. She can bereached at www.bananamo-ments.com.

FELLOWSHIP FOR LEARNINPRINCIPAL IS HEARTBEAT OFOLYMPUS JUNIOR HIGH CULTURE

J o a n n a J u l l i e n

S T O R Y B Y

PHOTOS BY ASHLEY BAER/GRANITE BAY VIEW

In his seven years as principal at Olympus Junior High, Kelly Graham has seen the schools testscores steadily rise and discipline issues decline. Below, Graham visits with with studentsCaroleana Kvaterchuk, left, Griffin Powers and Ariana Musolino.


7/23

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N ovember is finallyhere, full of fallscolorful delights.A mug of hot cocoa,

enjoyed next to a merrily-twinkling fire, delicious aro-mas of fresh-baked cookies

or pumpkin pie emanatingfrom the kitchen all repre-sent the season.

But for many of us, thetraditionalkickoff of the holidayseason alsokick-startstraditional

holiday stress.Attending parties, hosting

out-of-town family andfriends, entertaining at home fitting fun holiday activi-ties, not to mention g roceryshopping and cleaning

house, with already over-burdened schedules cancause even the most industri-ous host or hostess to witherat the thought of entertain-ing.

But whether your kitchenappliance of choice is aViking cooktop, or amicrowave oven, help is justa phone call away.

Rob Johnson and LisaKring, owners of 2 Chefsand a Pan, a dinner-partypersonal chef service, spe-cialize in making your din-ner parties memorable andstress-free.

Experts in gourmet fare,the duos fall favoritesinclude squash gnocchi,pumpkin soup, stuffed pork tenderloin and anythinginvolving made-from-scratchfresh pasta.

We plan our menudepending on the season,Kring said. We try to pullfrom the fruits and vegeta-bles in season we do adelicious pumpkin soup inthe fall.

Johnson and Kring havebeen cooking in Granite Bayfor two years, and both have

a strong passion for food.The pair delights in com-ing to clients homes andpreparing meals.

But creating culinarymasterpieces isnt all theydo.

We go in to peopleshomes, we do all the shop-ping, the table decorating,place settings and prepare

the meal, Kring said. Andwe clean up afterward weoften leave the kitchencleaner than it was when wearrived.

Kring pointed out thatalthough many people loveto entertain friends in theirhomes, the preparationinvolved when hosting a din-

ner party is difficult to fitinto busy schedules.

A large percentage of people want to have guestsover but are too intimidatedto cook for six or eight or10, she said. This (person-al chef) takes the stress out.Something about gettingcouples together in your

home the intimacy theconversation just flows.

In addition to fine foods,Kring and Johnson enjoyhand-selecting the perfectwines to accompany dinner.

When you do a wine andfood pairing in someoneshome, you really get to edu-cate them, she said. We

take a lot of time to selectwines.

When working with per-sonal chefs, Kring explainethat some clients like to sitback and enjoy their friendwhile being served an amazing meal, but others like tobe more involved.

They want to talk abouthe wine, or how did you

make this sauce? Gettingthe client involved justenhances the experience,Kring said.

Many clients like to comin to the kitchen, to learnhow to make fresh pasta orKrings specialt y, delectabldeserts.

Once clients decide tohost a dinner party, they typically meet with Kring andJohnson to plan a menu.Occasionally clients knowwhat they would like toserve, but many count on thchefs to select the perfectmenu for them.

Kring stresses the importance of buying local.

We buy seafood andmeat from Vande RoseFarms in Quarry Ponds, andtry to hit farmers marketsfor produce, she said, stat-ing freshness is key.

Kring admitted that in hown household, when jug-gling soccer and tennis pratice, weekday meals tend tobe on the simple side. Butwhen she and Johnson gettogether on weekends to trynew recipes, spectacularmeals ensue.

One of her familysfavorite dishes is pizza, prepared with fresh homemadepizza dough.

She explained there areways to liven up even simpdishes.

Even if I do open a jar pasta sauce, Ill add thingsto it garlic, onions, car-rots, she said. I addparsnips to mashed potatoeand gorgonzola cheese.

For Thanksgiving, sheloves to cook a stuffedturkey breast, and adds meled leeks, sauted in butter,

and Italian sausage to thestuffing. For Christmas,Dutch babies (German pan-cakes) and mimosas are delcious.

In addition to helping haried clients entertain, Kringand Johnson are monthlyguest chefs at Spoons,where they create fabulous

MEAL PREPARATION A SNAP FOR2 CHEFS AND A PAE i l e e nW i l s o n

S T O R Y B Y

ASHLEY BAER/GRANITE BAY VIEW

Personal chefs Rob Johnson and Lisa Kring specialize in stress-free dinner parties. They own 2Chefs and a Pan.

C OVERSTORY

CHEFS /p


9/23


food and wine pairings, andalso teach childrens cookingclasses.

Kring pointed out thatclients are typically delight-ed and surprised at the quali-ty of food that comes out of their own kitchens.

She sees her vocation asan art What can I do withthat vegetable, what can I do

to make this sauce creamier,how do I bring a caramel into this desert food isunlimited in what you can dowith it, she said.

But Granite Bay residentsdont need to host a dinnerparty to enjoy the services of a personal chef. If gettingdinner on the table for yourfamily each night is chal-lenging during the busy holi-day season, personal chef Joyce Cunha can help.

Cunha prepares fabulousdinner-party menus, but spe-cializes in helping busyGranite Bay families eathealthy and nutritious mealsnightly.

I cater to clients whoenjoy healthy meals but havelittle time to cook, or justprefer not to cook, Cunhasaid. Typically my clientsare professionals that oftenwork long hours or wouldrather enjoy their hobbies,families and friends thangrocery shop and cook.

Cunha offers a wide rangeof recipes.

In autumn I turn my

attention to slow-cookeddishes such as beef stew,turkey chili with hominy,chicken cacciatore, andtamale pie topped with sharpcheddar, she said.

In addition to helpingtime-strapped families,Cunha also prepares mealsfor clients who have specialdietary restrictions peoplewho have been told tochange their diets for healthreasons, or people who arefollowing a Weight Watchersprogram or vegan diet.

I can work with your

dietician or doctors office topackage whatever meals theyrecommend to help you meetyour health goals, she said.

Cunha oftentimes pre-pares meals ahead of time,adding the finishing touchesat the clients homes, butalso cooks several meals inclients kitchens, dependingon what works for her cus-

tomers.Joyce did two parties for

us and also prepared mealsfor our kids, said JimReego, a satisfied GraniteBay customer. She did awonderful job and is a giftedchef.

Cunha is looking forwardto preparing traditional holi-day fare for her own family.

Im very traditional withthe turkey, gravy, stuffingand pumpkin pie, she said.

She loves dishes thatremind her of her mother.

Wonderful rustic dishesthat I looked forward to as achild I looked forward tocoming home from school toyummy smells, she said.

CHEFScontinued from page 8

COURTESY

Serving up a Halloween dinner at a private party are Linday Sam, left, Joyce Cunha and Yvette Naas. Cunha is a personal chef dedi-cated to bringing healthy food to the table. Below, guests at a dinner party are served buffet-style.


10/23

K arin Thompson cameupon the idea for herhome design businesswhen her oldest daughterbecame a preteen.

It was while laboring over herdaughters second paint job for

her bedroom that Thompsonrealized she needed a simplerway to update her changingdaughters room.

With a degree in graphicdesign and packaging fromPasadenas Art Center College of Design, Thompson, a GraniteBay resident, found the transitioninto interior design to be a natu-ral fit. She quickly turned hergreat idea into reality and beganhelping others update roomswith her home-based business,Change My Room.

The business has been grow-ing by word-of-mouth referrals,and now Thompson wants to

launch the business for the pub-lic at large at a boutique on Dec.7.

The boutique will let peoplesee my work, get an idea of the

styles Ive created and inspirethem to create a fun new look for their teens room, she said.Its a free boutique, but I amalso collecting donations for theSPCA, so any furnishing pur-

chased at the boutique will havea percentage of those profitsgoing to the dogs!

With an eye for unique graph-ic prints, and a desire to repur-pose antiques and interesting

finds into modern uses,Thompsons designs cater tohomeowners looking for a one-of-a-kind room that sets off boththeir needs as well as catering totheir childs current sense of style.

Teens change quickly fromtheir pre-teen interests into moresophisticated styles, and theywant their room to reflect their

current style, Thompson said.At the same time, parents wantto maintain a certain bit of con-trol over their home, even if it isin their teens domain.

Former client RosemaryBlack of Granite Bay smiles asshe recalls the work Thompsonhas done for her in the past.

Karins designs have a clas-sic subtlety that utilizes simpleyet unique designs and textures,Black said.

Thompson creates everythingfrom duvet covers to draperiesand slipcovers for pillows athome utilizing fabrics that shecollects from locations all over

the local area. She also refinish-es existing furniture, like addingnew hardware or creating a dis-tressed finish for older pieces,

jazzing up lamps with funshades, or painting chandeliersfor use in a girls room. Thedesign of the room revolvesaround the ability to easilychange it in the future, such asslip-covered pillows instead of expensive designer pillows. Aroom change can entail a simple

change of textiles in a room, or itcan be a more elaborate changeincluding paint colors, refinishedfurniture pieces and updatedlighting. Change My Roomenables parents to give their kidsthe unique rooms they want,without hurting their budget orcompromising the overall flowof design in the home.

For more information about Change My Room, or her December boutique, contact Karin Thompson at 215-3086,or e-mail her at [email protected].

O n l y

P e r f e c t Window Treatments, Duvets & Bed Skirts,

Pillows & Shams, Ottomans & Benches C ALL FOR FREE O NE H OUR C ONSULTATION

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10 Granite Bay View | November 2008 www.granitebayview.com

CHANGE MY ROOM UPDATES A SIMPLER WAK r i s t i nW i t h r o w

S T O R Y B Y

Quick tips fromChange My Roo

Select a palette to make room flow choose a wall

coordinate fabrics and accshade on your colors samAdd a punch of color Grap

prints and vibrant-colored lend a punch of color wherlayers of solids.

Dont be afraid to mix amatch patterns Combine mprints for a spirited look thered and rich.

Do it together Kids lovehave input in the design deAllow them to help choosecolor or theme. Involving work will help them build about their new room.

KRISTIN WITHROW/GRANITE BAY VIEW

Granite Bay interior designer Karin Thompson opened herChange My Room business after finding a simpler way to updateher preteen daughters room.


11/23

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L egalize Stuttering, Ibet you didnt knowthat this was on theballot this November.

Actually it wasnt, but maybeit should be according to manyindividuals who stutter. Theyoften tell me they feel like out-casts and alone. The reaction of

the general public to stutteringsometimes makes them feel thatthey are doing something horri-bly illegal. You may think this isan extreme reaction. However,imagine if you were ridiculedevery time you opened yourmouth to talk.

People sneer, bully and teaseand try to finish their sentencesfor people who stutter. Ultim-

ately the negative reactions causemany people who stutter to stopor reduce communication, whichleads to social isolation.

At work they may limit ver-bal communication and may beviewed as shy or aloof. The truthis someone who stutters may benaturally outgoing but the effectsof stuttering may have changedthe way they communicate. Itruly believe that most individu-als are kind and caring and feelthey are helping by finishing thesentence of someone who stut-ters. It seems natural to step inand try to assist when an individ-ual struggles in any way. While

it may be a natural reaction towant to help, it is not helpfulwhen speaking with someonewho stutters. The opposite isoften true. If you finish the sen-tence for someone who stuttersthey often feel you are impatientand they feel pressure to talk faster. Talking faster only com-pounds the problem.

A person who stutters knowswhat they want to say, but theirmuscles wont always cooper-ate. They may be experiencing amuscles spasm in their throatand not be able to talk. A personwho stutters appreciates yourpatience. Let them get throughthe stutter and finish their sen-tence on their own. Here aresome facts about stuttering aswell as suggestions for talking topeople who stutter:

Individuals who stutter arelikely to score 15 points higheron intelligence tests than the

general public. They know whatthey want to say; their musclesmay not always cooperate.

Individuals who stutter do nothave emotional problems anymore than the general public.Emotional difficulties do notcause stuttering. Individuals whostutter get frustrated.This mayincrease stuttering but it does notcause someone to start stutter-ing.

Children who stutter betweenthe ages of 2-5 should be seenearly for a screening test.Children who stutter for morethan six months should alwaysbe tested by an experiencedlicensed speech language pathol-ogist. Stuttering is a highly com-plex disorder, which requiresspecialized treatment.

More males stutter thanfemales by a 3:1 ratio.

Children who have advancedvocabulary skills may have ahigher risk of stuttering thanthose with fewer vocabularywords.

85 percent of the time stutter-

ing has a genetic link and some-one else in the biological familystutters.

Delayed auditory feedback isan effective method for reducingstuttering for 85 percent of peo-ple who use it. Free and low costdevices are available to helpindividuals stutter.

Here are some suggestionswhen you meet someone whostutters:

Keep your speech pace slowand calm. Dont rush yourwords.

Do not give advice such asslow down, or think aboutwhat you want to say.

Respond to what the personis saying not how they are sayingit. Comment on the content andlet them know you heard themessage.

One of the best onlineresources for stuttering is theNational Stuttering Association,www.westutter.org. The localNSA chapter meets monthly at151 N. Sunrise Ave. Suite 813,in Roseville. Call 797-3307 toreserve a spot or sign up for e-mails updates about upcomingevents at [email protected].

Finally, our Roseville NSAchapter has been been chosen tohost the NSA Youth Day andcontinuing education classes for2009. We will need volunteers,so please sign up now to help.

Send your questions tospeech language pathologist

Nancy Barcal at [email protected].

LEGALIZE STUTTERIN

S PEECH

T ALKBY

N ANCYB ARCOL


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H ow about some useful tricks to help your child memorizeimportant information and be ready for test taking? The bestsingle advice for memorizing anything is to study in a waythat appeals to the senses, by seeing, hearing, feeling and evensmelling the material; this can reinforce what is to be learned in thebrain.

The alphabet system. Associate images represented by letters ofthe alphabet. This is a great way to remember long lists of items in aspecific order.

The link/story method. Invent a bizarre or funny story to link items that are needed to be memorized. For example, to learn the col-

ors, The yellow bird grabbeits pink parachute and flew inthe blue sky. Later, he landedby a brown tree trunk where ate red apples. On the groundin the green grass, a black catand gray dog danced like whghosts.

The journey system. Imemory exercise, make uplandmarks as if on a journey.

For example, to learn the first four presidents of the United Statestake a mental journey like this: On our presidents journey we sawWashington and our friend Adam joined us. Later Jeff wanted tocome along too after he finished playing a silly video game called

Madison. (Washington, Adam, Jefferson, Madison)Movement learning. Songs that include movement help yourchild remember vocabulary. For example, Heads, shoulders, kneesand toes or The kids on the bus go up and down

Excitement and sound. When reading aloud, add inflection andexcitement to the story to help your child remember it. Fee, fi, fo,fum, boomed the giant in Jack and the Beanstalk. The emotion of the story will be picked up through your words and provide moreinterest to help your child remember the story (or information need-ed in trying to learn a scientific process). How about your memoriesof the first time you saw Wizard of Oz? Can you still repeat whatthe witch said? If so, the excitement and sound helped you to memo-rize the words. Have fun making up interesting tales to help yourchild remember.

Rhyme and rhythm. This is a tool for remembering dates orrules. For example, for history In 1492 Columbus sailed the oceanblue. or the English rule I before e, except after c. Funny rhymeshelp your child learn.

The number/shape mnemonic. This system allows the child tobuild imaginary pictures using a number to represent the shape of theobject. For example, the number seven could be a boomerang.

Numbers and rhymes. A way of remembering numbers is bypicturing objects that rhyme with each digit from 1 to 10. For exam-ple, 1 rhymes with bun, 2 rhymes with shoe, 6 rhymes with sticks,etc. Have your child make a rhyme list from 1 to 10 to create a visualimage.

Color code. The use of color is linked strongly to memorizing.For example, to learn the original colonies, have your child colorcode a U.S. map. For spelling, writing or reading words use colors torepresent the vowels. Circle or draw a colored box around the shortvowel in cut. Draw a different color for the ending (suffix) likesinging or beginnings like unhappy (prefix). Draw a circle around thebase word final in finally. This method is useful in mathematics also.For example, if counting by 10s, have the child color code the 0 ineach number so he recognizes when counting by 10s every numberends in 0. Then try counting by fives. Color the 0 and 5 different col-ors so your child recognizes the pattern.

Spelling techniques. Break down words into parts, finding littlewords within and make a rhyme, if you can. For example in friend,the little word is end. A rhyme could be, A friend is always there inthe end. This memory trick in combination with I before e exceptafter c is even better.

Sheri Hitchings is a Granite Bay resident and former educator, principal, educational consultant and student teacher supervisor committed to pursuing excellence in education. She can be reached at [email protected].

MEMORY TECHNIQUETO TEACH YOUR CHIL

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T he Childrens Creative ArtCenter has been promot-ing the arts in Granite Bayfor 16 years.

Saskia Covington, owner of the center, said she wanted theDouglas Boulevard location toprovide a welcome outlet for cre-ativity in many forms.

From painting and sculptingto piano and voice, theChildrens Creative Art Centercaters to all interests and agegroups. More than 40,000 stu-dents come for lessons annually.After 11 years at their currentlocation in a renovated farm-house on Douglas Boulevard, thecenter has branched out toenhance the community withsome of its most colorful canvas-

es. Kaiser Permanente pediatri-cians Dr. Wendy Cerney and Dr.Karen Lester recently commis-sioned the center to brighten itspediatric treatment facility on

Sierra Gardens Boulevard inRoseville.

We got rid of some of theolder prints and realized thelarge murals the Art Center haddone six years ago were the best

things here, Cerney said.One of the art teachers, LindaGreen, worked with 68 artists,ages 8-17 for several months.

Linda is the driving force,the creative mind behind the

project, said Covington at thededication ceremony held at theKaiser facility on Oct. 3. Eachof the 68 artists worked to createa unique painting following a

jungle theme. Once completed,the artists donated the piece forpermanent display at the treat-ment center.

Its even better than weexpected, Cerney said.

Art Center student and fea-tured artist Weston Dewitt donat-ed his painting of a monkey forthe halls of the center.

I worked on my paintingevery week for three weeks, forabout two hours at a time,Dewitt said.

Other paintings on exhibitinclude a pair of elephants, anostrich, and a variety of cartoon-inspired leopards, hippopotamusand orangutans.

For more information about

the Childrens Creative ArtCenter, including class schedulesand workshop classes over theholidays, visit their Web site atwww.childrenscreativeartcen-ter.org.

CHILDRENS ART CENTERCATERS TO ALL AGES

K r i s t i nW i t h r o w

S T O R Y B Y

TIM LLOYD/GRANITE BAY VIEW

Weston Dewitt displays hisartistic talents.


15/23

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16/23


T he flames of KabutoJapanese Steak Houseand Sushi Bar definitelygrab your attention.

The restaurant is located atSierra College Boulevard and

Eureka Road in a new shop-ping center ata cornerwhereRoseville andGranite Baymeet. Check

it out at 9213 Sierra CollegeBlvd., Suite 140.

Owner Moses Lie, openedKabuto three months ago andis currently waiting for hiswine and beer license, whichhe is expecting soon. Withhibachi and an authentic mod-ern flavor, he has set a stage fora wonderful afternoon orevening of dining. At our visitthe employees were personable,eager to cook, serve and enter-tain and excellent service wasthe topping on the cake.

Lie is proud of his restaurantwith good reason. Being hisfirst restaurant, owning it is asatisfying life-long goal.Formerly, he was a chef inAtlanta, Ga. His vision of Kabuto was a dream cometrue.

Kabuto offers plenty of deli-cious appetizers. For a sam-pling, try tuna tartar, shrimpcocktail, soft shell crab, magicmushroom, spring roll, gyoza(vegetable dumplings servedsteamed or deep-fried) and

chicken, steak, shrimp or tataki(thinly sliced rare beef or tuna).Edamame (steamed Japanesesoybean) is very tasty.Appetizer prices range from$3.50 to $10.95.

A generous dinner menuincludes soup, salad, shrimpappetizers, mixed vegetables,steamed rice and vanilla icecream. Entre choices are allserved with vegetables andinclude filet mignon and othercombinations of filet mignonwith chicken or shrimp. Alsoavailable are sirloin steak,chicken or shrimp, teriyaki andrib eye steaks all served with

vegetables. Steak dinners rangefrom $21.95-$25.95. Sideorders are also offered from$1.50-$3.25.

Owner Lies favorite din-ners are the highly recommend-ed hot and spicy filet mignon,shrimp and seafood. TheSpecial Kabuto dinner and spe-cial orders of filets and chickenare available. The proportionsare ample, so you may want toask for a container for yourextras.

For those with a sweet tooth,sample the green tea ice cream,tempura fried ice cream orstrawberry mousse ranging in

price of $3.50-$4.25.Beverages include soft

drinks, Shirley Temples withfree refills, Ramune (aJapanese hot tea) and sparklingwater; costs range from $1.95to $3.00.

Our good-natured chef entertained us with his cookingskills and magnetic personality.The magical sounds of histools as he clanged them in thepreparation of our food wereenjoyable. As we tried thespring rolls, filet mignon andchicken with miso soup andsalad, the chicken and shrimpwith creamy wine sauce and

the shrimp, scallop and crabclaws in garlic butter sauce,and the Volcano Roll andSunset Roll, we discoveredwonderful flavors.

Kabuto hours are from 49 p.m Sundays throughThursdays and 4:30-10 p.m.Fridays and Saturdays. Luncis currently not served.

Come taste the dishes andbring a group.

We love families, Liesaid.

For more information cal773-3222.

Coupons are available onWeb site: www.kabutosite.co

FLAMES OFKABUTO BURN BRIGHTLYS h e r iH i t c h i n g s

S T O R Y B Y

The students at GreenhillsElementary School know howto stay in shape and raisefunds for their school with theannual Jog-a-Thon held Oct.3.

The event is the mainfundraiser for the ParentTeacher Club of Greenhillsand this year pledged fundstotaled more than $45,000

The Jog-a-Thon moneyraised supports the PTC budg-et this year. The money isused for the art, science and

music docent programs, aswell as paying for after schoolprograms, the AcceleratedReader program, additionalbooks, assemblies and more,said Lianne Getz, PTC co-president.

Our Jog-A-Thon is a stu-dent highlight each year, saidGreenhills Principal PeterTowne. Students get anopportunity to raise their levelof physical fitness, while earn-ing money for their school.

Aside from the moneyraised to support programs atGreenhills, the Jog-a-Thon isan annual event that bringsfamilies to campus to generatesupport for the school. Towne

said the event brings togethmore than 1,000 students, pents, staff and volunteers.

The Jog-a-Thon operateswith full support of more th200 parent volunteers throuout the day. Among othertasks, parent volunteers servlunch, count and tally statison the number of laps run pstudent, and operate a childcare area for younger siblinwhose parents are volunteering.

It was tough to tell whohad the bigger smiles; the pents cheering on their littleones, or the kids as theyzoomed around on the grasTowne said.

KRISTIN WITHROW/GRANITE BAY VIEW

Students at Greenhills Elementary School take part in theschools annual Jog-a-Thon to raise funds for their after-schoolprograms.

GREENHILLS STUDENTS SHAPE

K r i s t i nW i t h r o w

S T O R Y B Y

JOG-A-THON RAISES FUNDS FOR AFTER-SCHOOL PROGRA

Kabuto owner MosesLie is flanked by cheOscar-San andHosida, left, and chef

Juan and TakeshiPE.T at his JapaneseSteak House andSushi Bar at SierraCollege Boulevardand Eureka Road.

SHERI HITCHINGS/GRANITE BAY VIEW

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L in Pan is a licensedacupuncturist andherbalist, located atPlaza del Lagos in GraniteBay.

Pan has been located inGranite Bay for more thanthree years, and has been atthe present site for more thanone year. While she has prac-ticed traditional Chinese med-icine in the U.S. for more than19 years, she received her for-mal medical training at one of Chinas premier medical insti-tutions. By the time Pangraduated from the NanjingUniversity of TraditionalChinese Medicine in 1989,she had majored in bothacupuncture and nutrition,besides completing training inmodern western medicine.

Today Pans office, PanAcupuncture and Herb, offers

the rare opportunity to gettreatment that is not limited toacupuncture alone.

Acupuncture treatment isoften combined with herbs.Since everyone is different,individuals may need herbaland/or food therapy, combinedwith their acupuncture, Pansaid.

Pans commitment to medi-cine, her patients and commu-nity health can be seen in herbelief that people need tolearn more about how to eatproperly, as part of maintain-ing optimum health. Patients

who consult Pan for a widevariety of ailments oftenreceive herbal supplementsand dietary recommendations,according to diagnosis usingtraditional Chinese medicine.According to TCM, herbs, aswell as foods, are classifiedby specific qualities and prop-erties. Further, TCM stressesthat each individual may needcertain herbs and foods in par-ticular cases, depending onthe individuals need at thetime.

However, Pan said, It isessential to understand thatwhen the needs of one partic-ular individual change, thenthe recommended herbs andfoods would also change.She sees it as important forpeople to learn that throughthe concepts of TCM, theycan add or delete foods fromtheir diet, depending onsymptoms that may changefrom one day to another. Apractitioner trained in the

classic arts of TCM willcheck for symptoms thatreveal ones condition, such asvariability of pulse rate, ornumerous distinguishing char-acteristics of the tongue con-dition, such as coatings on thetongue. Such minute detailsare crucial to diagnoses inTCM.

The same foods that a per-son finds helpful to eat today,may not be helpful for them toeat tomorrow. If a personscondition changes, then thatsame food would not be thebest choice. For example,abstention from certain foodsfor a time, such as garlic oronions, may help a personssystem to get back to its opti-mum condition, Pan said.

Subtle changes in the con-dition of ones health are diag-nosed by a licensed TCMpractitioner, on the basis of complicated medical criteria,developed for more than3,000 years in Chinese medi-cine. Pan pointed out that theorigins of Chinese medicinehail back to Huang Ti NeiJing, one of the oldest booksexplaining its origins.

Research through the cen-turies has studied the effectsof diet and food on health,forming the foundation of oneof the main categories of TCM. It also led to informa-

tion aimed at preventing dis-ease. As a result, much of TCM includes treatments,such as nutritional or foodtherapy to preempt the eventu-al deterioration of the healthybody. Over the centuries,TCM has come to identify itschief precepts, including yinand yang, and at least ninebody conditions to classify thestate of health in the humanbody.

Food therapy in TCM,according to Pan, reflects thedegree of balance or imbal-ance that corresponds to thetwo forces of yin and yang. If a person eats too many foodsthat are characterized by yin,and not enough foods charac-terized by yang, then therecould be a resulting imbalancethat affects the life force, orqi. The concepts of yin-yang, and qi are two dominantthemes in the philosophiesunderlying the TCM conceptof health and health treat-ments

In the accompanying photo,the foods on the left side of the picture, underscored witha black background, containyin. Among the yin foodsare: watermelon, cucumbers,pear, eggplant, banana,orange, tomato, and celery.On the right, having a whitebackground, are foods that

contain yang. Among thegroup of yang foods are:pumpkin, peach, onion, tan-gerine, garlic, walnuts, gingerand hot pepper. In the eyes of those uninitiated into TCM,the differing sides of the pic-tures simply fuse together, asin a farmers market tableloaded with random, thoughfresh produce. In the eyes of the TCM practit ioner, howev-er, there is great significancesuggested by the need to com-bine foods from the two dis-tinct categories in properamounts.

A meal containing bothyin and yang is an ideal com-bination, she said.

Pan points out that thereare numerous other yin foods,categorized by their specific,inherent yin tendencies. Suchfoods include crab, duck, tofu,watercress and water.Likewise, there are innumer-able foods that comprise theyang category. Just a few,cited by Pan, include: mush-rooms, ginger, glutinous rice,sesame oil and wine.

Another one of the nineTCM body types is qi defi-ciency, Pan said. Pan saidthis is based on a number of symptoms, such as shortnessof breath, and sweating, aswell as personality character-istics that may pertain to this

state, such as inordinate woror fear. Pan said that TCMalso indicates that there areparticular foods that are benficial for overcoming aninjury, uniquely affecting qiSuch foods nourish the lifeforce of the blood. Thesefoods may include oatmeal,beets, raisins, salmon, tuna,spinach, carrots, corn, andwarming spices such as car-damom, ginger, cinnamon,and nutmeg (in smallamounts).

As a basis of comparisonRegistered Dietitian KirstenRansbury, MS, RD, CDE, ofKaiser, weighed in on the su

ject of how the hospital treatconstipation, in terms of nuttion. First, Ransbury sug-gests, include plenty of water and other fluids up t1.5-2 liters per day. Sherefers to foods that should bemphasized, such as highfiber foods, including beansand legumes, vegetables,

fruits, and whole grains;wheat bran is particularlyhelpful at improving bowelfunction. Fiber can beincreased to about 25 gramsper day.

Susan Ocheltree, certifiednutrition consultant in FairOaks, recommends constipation treatment similar toRamsey. According toOcheltree, those sufferingfrom constipation should eaplenty of high fiber freshfruits and vegetables organpreferred. She, too, notes thone should drink lots of wat

Ocheltrees suggestions nutrional supplements inclutaking magnesium glycinateto encourage bowel peristalsand draw water to the colonAlso, increased Vitamin C casoften stools.

Pan has studied both TCMand western medical treat-ments for all conditions,including constipation.Ultimately, she notes thatTCM treatments make the dtinction between the two typof constipation (deficiencyand fullness), whereas othertreatments cited tend to con-sider a condition, such conspation, as a singular conditiowith its attendant remedy.

Pans suggested TCM treaments take into account thedifferent, varying causes of any one given condition, as means to determining any onof a broad array of possibletraditional Chinese medicalnutritional, herbal and/oracupuncture remedies.

TRADITIONALCHINESE MEDICINE TALKS NUTRITIS u s a nT a u b m a n

S T O R Y B Y

COURTESY

Lin Pan, a licensed acupuncturist and herbalist, shows off the yin, left, and yang food groups.


19/23


STEVE YEATER/SPECIAL TO THE GRANITE BAY VIEW

The Northern California Dance Conservatory was just one of the groups performing at the BlackTie to Blue Jeans gala at Quarry Ponds, held as a fundraiser for youth performing organizations inGranite Bay.

CO

Dee Dee and Craig Lyman are the new owners of Douglas RanchSupply, located at 5460A Douglas Blvd. in Granite Bay.

COURTESY

The Eureka Storm Select U-13 team captured first-place honors in the recent Ballistic FallHarvest Classic soccer tournament in Pleasanton. Team members include, bottom from left, LukeChirbas, Mitch Khan, Tyler Johnson, Joey Perjanik, Andrew Kreeger, Kenny Griffin and MichaelGezi, and top from left, coach Nick Perjanik, Aseem Khurana, Brandon Freitas, Austin Pink,Armin Anderson, Zach Boyle, Matt Berry, Connor Ingersol, Jack Dockham and coach ArminAnderson.

More than 122 childrenand their parents turnedout for the national Readfor the Record event heldat Quarry Ponds Oct. 2.Brian Hickey from KCRAChannel 3, dressed as thenight watchman, was afavorite of the young-sters. Hickey read thebook, Corduroy, to thechildren and SilverSpoon, the childrensboutique, raffled off alarge corduroy stuffedanimal to support theevent.

TIM LLOYD/

SPECIAL TO THE GRANITE BAY VIEW

CASEY SPENCER PHOTOGRAPHY/SPECIAL TO THE GRANITE BAY VIEW

Riley Price (angel), and Morgan McIntosh star in the PlacerTheatre Ballet presentation of The Nutcracher, Nov. 29-30and Dec. 6-7 at the Placer High School Theatre in Auburn.Performances will be at noon and 4 p.m. Ticket prices rangefrom $10-17, plus service charge. Call (530) 630-7820 or orderon line at www.placertheatreballet.org.

G RANITE B AY S CRAPBOOK


20/23

N estled in NorthernCalifornia between thecoastal mountains andthe central valley is an areawhose soil is perfect for growingexcellent grapes for premiumwines.

If you were thinking theNapa or Sonoma valleys youwould be incorrect. While itstrue Napa and Sonoma are

world renowned wine regions,they are not the only areas toclaim this fame.

Lake County is quicklybecoming a destination for avid

wine enthusiasts who enjoy vis-iting family-owned wineries pro-ducing quality boutique wines. Itis a place where you can walk into a tasting room and speak directly with the owner or wine-maker. There are currently 20wineries located around ClearLake and one of the mostnotable is the Ceago Del LagoVinegarden.

Ceago Vinegarden is the cre-ation of Jim Fetzer, former presi-dent of Fetzer Vineyards, and issituated on 163 acres of lake-front property near the smalltown of Nice. The name Ceagois derived from a Pomo Indianword meaning grass-seed valley.

Here, Jim along with his twodaughters Katrina and Andraya,his son Barney, winemakerJavier Tapia and Carleen Butler,the director of hospitality, haveestablished an oasis where youcan walk the vineyards, oliveorchards and lavender fields orenjoy a view of Clear Lake fromthe approximately 100 foot pierwhile sipping on your favoritevarietals. Or if you prefer, youmay purchase a bottle of wine,some artisan cheeses and abaguette from the tasting roomand have a picnic in the centrallylocated courtyard soaking in thebeautiful views of theMediterranean style winerywhile listening to the livelymusic.

The Vinegarden grounds areavailable for anyone to exploreand if you prefer you mayschedule a personal tour withJim, Barney or Javier to learnmore about the vineyard and

their unique farming practices,certified organic andBiodynamic by Demeter.Biodynamic farming techniquesutilize the vineyards naturalresources to cultivate the highestquality grapes without the use of pesticides or syntheticfertilizers.

From your first glass of Sauvignon Blanc, through the

fine selection of red winesranging from Merlot toCabernet, to the last tasteof the late harvest varietalsyou can truly appreciatethe efforts taken by Jimand his family to producesome wonderful wine. Notonly does CeagoVinegarden produce greatwines, they also create

lavender products such as soapsand sachets and extra virginolive oil from the crops grownand harvested on the property.For additional information con-

cerning Ceago wines and theirunique philosophy of wine pro-duction visit www.Ceago.com.

If you are an avid wine afi-cionado or just a weekend sam-pler you will be pleasantly sur-prised by the wines being pro-duced by Ceago Vinegarden andother wineries from the LakeCounty area.

Len Montalbano is aGranite Bay resident and owner of Mio Vino, a wine club devel-opment and marketing consult-ing company.

A Unique Sensual Spa Experience for your

Hands & Feet! Treat yourself to an added Pedicure or

Manicure experience with our new Cuccio Scented Spa Experience...

Nails Specialty of Granite Bay

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6821 Douglas Blvd. Granite Bay

916 791-6097

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W INE CONNOISSEURS MAKEA PATH TO LAKE COUNTY

V IEW FROMTHE CELLAR

BY

L EN

M ONTALBANO


21/23

visit our website www.granitebaycountrydayschool.com

Warners Granite Bay Country Day School offers a balanced curriculum dedicated to the education,enrichment and enhancement of the preschool child

in a natural learning environment where childhood is celebrated daily.

Call today for a personal tour.

C elebratingC hildhoodD aily

Art Dance Childrens Literature Music Cooking Physical Fitness Gardening

Warners Granite Bay Country Day School A Unique Country Farm Setting

Enroll now please call for reservations: (916) 797-0222

Puppetry Math/Manipulatives Phonics/Reading Science Social Science Language Arts Drama

*For those students who either miss the Dec 2nd cut off or wouldsimply benefit from an additional year before entering kindergarten

Field Trips Social Gatherings Parties Preschool Pre-Kindergarten & Junior Kindergarten Classes AM PM

Call to learnabout our

outstandingJunior

Kindergarten*


CALENDAR OF EVENTSLive musicand theater

Enjoy live music atToast Restaurant inQuarry Ponds 6-8:30 p.m.

Wednesdays and Thursdays,7-10 p.m. Fridays; 6:30-9:30p.m. Saturdays. 5540Douglas Blvd., Granite Bay.Featuring Art Garber with alive karaoke party Saturdaynight, and pianist Parmys

Wienberg from 10:30 a.m. to1:30 p.m. Sunday. Visit

www.quarryponds.com for acomplete music schedule.Info: 772-3900.

Live jazz at SpoonsRestaurant and FineCatering, 6-9 p.m.Saturdays. 8230 AuburnFolsom Road, Granite Bay.Info: 797-2233.

Thursday, Nov. 6

The South PlacerHeritage Foundationpresents the 14th annualCowpoke Fall Gathering of

Cowboy Music and Poetrybeginning at 6 p.m.Thursday, and continuingthrough Friday and Saturday with matinee performances at 1 p.m. and evening perform-ances at 7 p.m. Location:Blue Goose Fruit Shed indowntown Loomis. Cost: $15for adults, $8 for children 14and under. Proceeds will ben-efit the restoration of the his-toric Blue Goose Fruit Shed.Info: 652-4480.

Friday, Nov. 7

The 15th annual Autumn Art StudiosTour will be held from 10a.m. to 5 p.m. Friday-Sunday. Cost: $10 for adultsand free for children under18. Info: (530) 885-5670.

Thursday, Nov. 13

Impact a Village, Inc., will host a presentation calledthe Lost Boy of Sudan, apersonal story of SudaneseCivil War refugee Deng Jongkuch, 7-8:30 p.m. at

Granite Bay High School.Info: impactavillage.org.

Saturday, Nov. 15

SoroptimistInternational ofRoseville will host aFashion, Fun and Firs auc-tion and boutique at noon at the Granite Bay Golf Club,9600 Golf Club Drive inGranite Bay. Info: 782-1338.

Tuesday, Nov. 18

The Car Club Charity carshow will be held from 10a.m. to 2 p.m. at BaysideChurch, 8191 Sierra CollegeBlvd. in Granite Bay. Noadmission fee, vehicle entryfor the car show is $30. Info:770-9004.

Friday, Nov. 21

Visit the 15th annualMountain MandarinFestival, with a previewfrom noon to 5 p.m. Friday,

with a $1 admission fee forages 16 and over. Fair will

continue from 9 a.m. to 5p.m. Saturday and Sunday at the Gold CountryFairgrounds, 1273 High St. in

Auburn. Admission: $5 forages 16 and over, $3 for sen-iors. Info: 663-1918 or visit

www.mandarinfestival.com.

Saturday, Nov. 29

The Lutheran Church ofthe Resurrection inGranite Bay will host a holi-day craft fair from 9 a.m. to4:30 p.m. at 6365 DouglasBlvd. in Granite Bay. Info:408-1163.

Clubs and meetings

Eureka/Granite Bay 4His now enrolling new andreturning members and willmeet at 7 p.m. the thirdTuesday of each month at theGranite Bay Library, 6475

Douglas Blvd. New enroll-ments may be added Nov.19. Info: 771-6769 or 791-6385.

The Placer County

Animal Services Advisory Committeemeets 5:30-6:30 p.m. thThursday of each monthDomes, 175 Fulweiler A

Auburn. Info: 663-333 www.AnimalPlace.com

Vista De Lago businescenter in Granite Bay ising a mixer, wine and devent from 4-6 p.m. theond Wednesday of eachmonth. The event is frelocated at 7095 Dougla

Sacramento ValleysChapter 500 of Vietnam

Veterans of Americameets at 7 p.m. the thirTuesday of each month

Veterans Memorial HallRoyer Park, 110 Park DRoseville. Info: 481-60

Gamblers Anonymousthe greater Sacramento

is holding meetings to athose seeking help withgambling problems. To directions to a meeting

you, call the hotline at 442-5312.


22/23

The Village at Treelake

For informationcontact:

N

916.638.3890

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Dry Cleaningfor new customers

Call 916.788.8281

Call for ourEnd of YearSpecial

916-772-7733(May not be combined with any other offer, half-offservice must be used within 90 days of first booking.)

All treatments are by appointment only.

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23/23

Address Bed Bath Sq Ft Lot Size Date DOM List Price Sale PriceR EC ENT G R ANITE B AY H O M E S ALES

Sold Report Presented byDella & Reuben Johnson

Our Performance Will Move You

To Buyor Sell

a Home,Call

916.337.5233

Call Debbie Berard at 425.9009 Call Sara Gertz at 337.8836

4 bedroom 3 bath custom home ingated, desirable Hillsborough Downstairs master suite110 Heaton CourtGranite Bay

Beautiful 4 bedroom home withbreathtaking scenery by the 8thgreen of Sunset WhitneyCountry Club.3250 Midas AvenueRocklin

Impressive home with 4 bedrooms

plus a huge bonus roomLocated on a hard to find 1/4acre lot in Ashley Woods

410 Villeroy CourtGranite Bay

A jewel in the heart of horse country

Peaceful and private Terrific barn for pampered horses Right by Folsom Lake riding trails4351 Prospector RoadLoomis

Call Michelle Lyon-Brown at 652.1373 Call Della and Reuben at 337.5233

Information deemed reliable but not verified. Home sales based on information from Metrolist, Inc. for the period September 11 through October 14, 2008.

Gorgeous 4 bedroom, 3 bath, 2800 SFhome on huge cul-de-sac lot!Open floor planSpacious kitchen w/stainlessappliances, maple cabinets & island211 Arista CourtLincoln

Call Nel Penney at 743.4263

Fantastic home on a quietcul-de-sac Many recentupgrades in +/-2006: New Kitchen,New Comp Roof, New HVAC.7205 Cheval CtCitrus Heights

Call Jeremey Tuchsen at 801.3902

4652 Olive Ranch Rd 3 2 1,035 0.160ac 10/03/08 23 $239,900.00 $230,000.004627 Cimarron Way 3 2 1,248 0.165ac 9/11/08 30 $289,000.00 $275,000.006821 Fallsbrook Ct 4 3 2,645 10/3/08 46 $399,000.00 $385,000.008180 Sturm Ln 3 2 2 ,634 1 .010ac 9 /26/08 109 $475,000.00 $450,000.001491 Aberdeen Cir 3-4 2 2,004 0 .190ac 9/23/08 20 $479,000.00 $462,000.008025 Boren Ln 3 2 1,580 2.300ac 9/12/08 157 $629,900.00 $ 600,000.008120 Redwood Ln 5 4 3,359 0.750ac 10/3/08 42 $759,900.00 $695,000.009270 Oak Leaf Way 4-6 3 3,533 1.700ac 9/19/08 27 $837,000.00 $763,000.00

9764 Weddington Cir 4 4 3,514 0.287ac 9/24/08 4 $849,950.00 $850,000.007842 Oak Glen Ln 4 3 2,650 1.200ac 10/1/08 31 $889,000.00 $889,000.004738 Dickens Dr 4 4 3,390 0.294ac 9/17/08 60 $929,000.00 $929,000.006905 Mystery Creek Ln 6-8 6 6,747 7.800ac 10/3/08 101 $1,999,000.00 $1,692,150.00

Granite Bay View, November 2008

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