Elishia Ehlers - HER LIFE Magazine

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KEEPING WOMEN CONNECTED 

A Healthier You 

Find the right ob/gyn 

Fall Kick-OFF 

What’s hot in bOOts 

Kitchen Safety 

How to avoid hazards 

Elishia Ehlers 

A Family Tradition

2 HERLIFEmagazine.com

HERLIFEmagazine.com 3

® 

8 

contents 

6 WElCOME 

8 HEALTH 

10 cosmetic surgery 

12 Beauty 

14 Inspirations 

18 CravINGs 

20 Recipes 

22 Culinary 

24 WINE 

12 

26 sCene and be seen 

30 SpotlIGHT 

32 green livING 

34 TRENDSETTER 

40 working women 

41 Beauty Basics 

22 

42 Finance 

44 SpotlIGHT 

46 home 

48 Tie the Knot 

51 Love & Relationships 

14 

52 calendaR 

Elishia Ehlers 

A Family Tradition 

I 

f experience is the greatest teacher of all, then Elishia Ehlers and the Ehlers 

Family of E2 Family Winery in Lodi can reasonably be assumed to be the 

consummate masters of their trade. This generation of winemakers hails 

from an impressive lineage of vintners, and Elishia Ehlers, 29, the youngest working 

member of this family, proudly continues that tradition. 


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welcome 

Spumoni 

E 

very child loves ice cream, but when you present a flavor like spumoni 

to your children, be prepared for their screams of excitement to turn 

to screams of fear and utter distaste. My dad loves spumoni ice cream. 

Every winter, on our way home from our family ski trip to Bear Valley, we would 

stop at Rosetti’s in Wallace, off of Highway 12. My mom loved the ravioli and my dad 

loved the spumoni ice cream. My dad always shared his spumoni ice cream and I 

pretended to like it. My love/hate relationship with spumoni began as a child and 

now as an adult, it continues with my cat. 

Four years ago, I adopted an orange and white kitten. I got caught in a moment 

of weakness and brought him home with me. There I was a dog lover with a cat. I 

named him Spumoni and he fit right in with my family. Spumoni made the trip in 

my two-door Crossfire when I moved to Portland. From Portland he made two more 

moves—one to Seattle and one to Kansas City. He went missing in Kansas City for 

almost 72 hours before he appeared on the back porch, dehydrated and chunks of 

Photo by Bre Baszl er 

his hair missing. I almost didn’t find him when we moved back to California. I didn’t 

blame him for not wanting to make another move, but I promised him life would be better in California and he didn’t make a 

single noise in our four days of driving from Kansas City. 

spumoni has had his fair share of accidents and injuries. One in particular ended with my garage looking like a scene 

from a Martin Scorsese movie. Resilient is an understatement when describing this cat; invincible is more appropriate. I love 

Spumoni, but I hate his hair. Once Jackson was born, Spumoni was sentenced to a life outside and in our garage at night. 

Bryan is not a cat person and we worried about the cat hair with a new baby in the house. Every time I try to sneak some 

cuddle time with Spumoni, Bryan always knows. He will find one cat hair on my shirt and my attempt to be sneaky is foiled. 

Secretly, I think Bryan has a love/hate relationship with Spumoni too. Sometimes I will catch him petting him and talking to 

him when he thinks I am not looking. 

a few weeks ago, Bryan and I went for a run with Jackson in his jogging stroller. I don’t know how it came up, but 

not even a mile into our run Bryan exclaimed, “We are never getting another cat…ever!” Thinking to myself that this was 

coming from left field, I agreed and we kept running. The next day I went to the grocery store. As the cashier handed me my 

receipt, she also gave me a few coupons that had printed from the register. One of the coupons was for Kitten Chow. I smiled 

and laughed to myself and put the coupon in my wallet. The next morning I went out to the garage to get something and 

I heard a meow. It wasn’t from Spumoni, it was high pitched and unfamiliar. I looked over and saw Spumoni curled up in 

Jackson’s Radio Flyer wagon. Snuggled up beside him was a tiny gray and white kitten that could fit in the palm of my hand. 

I watched in awe as Spumoni licked the top of the kitten’s head. 

spumoni was neutered shortly after I adopted him, so I knew he had rescued this kitten and brought him home to our 

garage. I laughed when I came inside to share the news with Bryan. The irony was so humorous to us, Bryan couldn’t say no. 

I teased him about his comment about never having another cat for a week before he finally made me promise to stop. I kept 

asking him to say “we never” comments hoping they would come true. I begged him to say, “We are never taking a vacation 

to Hawaii,” or “We are never having another date night.” Bryan finally had enough of my humor so I stopped. So, here we are 

back in California, two cats! 

as an adopted child I was touched by Spumoni’s act of kindness, and memories of my childhood and my family flooded 

my mind. Just like my love/hate relationship with Spumoni, the ice cream and the cat, we all have ups and downs with our 

families too. I love my family, but I could never imagine working with them every day, like this month’s cover girl, Elishia 

Ehlers. She works with her parents, grandparents and two older brothers on their family ranch. Spending time with their 

family has been an enjoyable experience for all of us at HERLIFE Magazine. Thank you to Mardy and Elishia Ehlers for 

reminding us that family can accomplish anything (even award-winning wine) as long as we remember to keep a sense of 

humor and not take ourselves too seriously. 

Bryan, thank you for your patience and ongoing words of encouragement. I appreciate everything you do for me, our 

family and HERLIFE Magazine. 

Kimberly Mullen 

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Staff and Contacts 

Editor-in-Chief 

Kimberly Mullen 

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209-918-4480 

Editor 

Marilyn Wright 

marilyn@herlifemagazine.com 

Creative Director 

Casey Jones 

casey@herlifemagazine 

Design and Production 

Tricia Anderson 

tricia@herlifemagazine.com 

Art Director 

Elana Bell 

elana@herlifemagazine.com 

Contributing Authors 

Fran Benividez, Adriana Brogger, Joseph R. Burlin, M.D., 

Ann E. Butenas, Kristen Doyle, Jaime Lee, Linda Maranno, 

Angela Smith, Candi Smith, Lisa Taranto, Marilyn Wright 

Contributing Photographers 

Bre Baszler, Keith Colgan, Kristen Doyle, Dale Goff, 

Todd Linaberry, OneLove Photography, La Vene Stephens 

To contact HERLIFE ® Magazine: 

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Lodi, CA 95242 

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health 

Tips for Finding the Right 

OB/GYN for You 

By Ch andra Blackwell 

By Linda Maranno 

An OB/GYN can provide specialized care for a 

wide variety of reproductive health issues as a 

woman transitions through the many phases 

of her life including contraception, conception, childbirth 

and menopause. Because they play such a key role in your 

overall health and well-being, it’s important to take the time 

to find a doctor who is not only competent, but is someone 

you feel comfortable with, have confidence in and who 

respects your views. 

although it sounds kind of obvious, the best place to 

start your search is by asking friends and family members 

for their recommendations. Their needs and expectations 

may not always be the same as yours, however, so it’s 

important to explore other sources as well. 

as you begin to compile your list of doctors to consider, 

start by identifying those who are Board certified, which 

means they have completed an accredited four-year 

residency training program, done a certain number of surgical 

procedures on their own after residency, and passed 

the accrediting obstetrics and gynecology board exams. If 

a physician is listed as being Board eligible that means they 

are qualified to take the Board exam, but either hasn’t taken 

it yet or hasn’t passed it yet, so take that into consideration 

when making your decision. You can find a directory of Board 

certified doctors online by visiting the website of the American 

College of Obstetricians and Gynecologists at www.acog.org. 

once you have identified a few Board certified doctors in 

your area, you will need to contact your insurance company 

to find out if any of them are included in their network. You 

should also call the doctor’s office to find out if they take new 

patients. You don’t want to spend a lot of time doing background 

research on a doctor and then find out later that they’re not 

even available. 

after you’ve narrowed your list by determining who is 

available and covered by your insurance, it’s time to find out as 

much as you possibly can about the doctors before scheduling 

an appointment. Check online to see if they have a website, 

which can be a great source of information about their practice 

and policies. 

While having credentials is important, being Boardcertified 

doesn’t necessarily mean the doctor is competent 

or has a good bedside manner. Just as you would research 

and compare reviews online before making major purchases 

such as computers, refrigerators, or TVs, it’s important that 

you do the same research before choosing a doctor as well. 

Fortunately, there are a couple of websites that feature doctor 

reviews by patients—RateMDs.com and AngiesList.com—that 

can provide valuable information so you can make an informed 

choice. 

in order to access doctor reviews on AngiesList.com, you 

will have to pay a membership fee which is determined by your 

geographic location. In checking a couple different zip codes, 

the monthly rate was $7.42 and the annual rate was $68. Membership 

allows you access doctor reviews only for your specific 

area, though, not for the entire nation. Reviews on AngiesList. 

com are not anonymous, so you will probably find more positive 

reviews than negative ones, as people may be reluctant to list 

their name when providing negative information about their 

doctor. 

rate MDS.com is a user-friendly site. They require no 

membership fee but do give you the option of creating a free 

account so you can go back to edit any review you’ve posted if 

needed. You can browse reviews for doctors nationwide—you 

are not restricted to your specific location. All ratings by 

patients are anonymous, which means the reviews are probably 


a lot more honest. They protect a user’s privacy and indicate 

that they do not give out identifying information about a user 

without a court order. They also offer an option to search the 

Medical Board for each state to determine if there are any 

disciplinary actions reported for a specific doctor. 

of course, all doctors will not be listed on these two 

websites, because the information provided is dependent upon 

patients posting their feedback, but hopefully you will be able 

to find reviews for at least a couple of the doctors on your short 

list. 

When you feel you have identified a doctor who seems 

to be a good match, write down any questions or concerns 

you may have before your initial appointment. Although most 

doctors allocate more time for new patient visits, your time is 

still limited, so you want to make sure you are prepared and 

don’t forget anything. 

if you are planning to get pregnant in the near future or 

are already pregnant, you may want to do additional screening 

before scheduling an actual appointment. Call the doctor’s 

office to find out if it’s possible to schedule an informational 

“get to know you” visit. That will give you the opportunity to 

discuss the many issues that are important to you to ensure you 

have a smooth pregnancy and delivery. 

Keep in mind that you are not committed to your first 

choice of doctor for life. If your situation or needs change, or 

the doctor just doesn’t turn out to be the type of person you 

expected, don’t hesitate to make a change if that will improve 

your quality of care. 


cosmetic surgery 

Q: 

I hear about facelift procedures that only take an 

hour or less to do, have little or no downtime, no 

discomfort, and are easily done with only a light local 

anesthetic. I know that the same surgery performed by most 

plastic surgeons takes hours to perform, has a longer recovery, 

and often requires patients to be asleep or deeply sedated. What 

is the difference? 

A: 

In general, things that seem just too good to be true 

are rarely what they initially seem to be. Increasingly, 

patients want smaller and less invasive cosmetic procedures 

because the downtime and cost are less than traditional options. 

In most cases however, “smaller” procedures typically accomplish 

less than “larger” procedures. This only makes sense. 

However, it has been my experience that the same patients who 

request “smaller” procedures are not willing to compromise on 

the quality of the result despite the fact that the actual surgery 

is so much more limited. In other words, many patients are 

looking for a smaller “mini” procedure, yet still demand and 

expect the same kind of “maxi” result typically seen only with 

more involved surgical procedures. You cannot bake a cake 

in five minutes, crochet an entire sweater in ten minutes, nor 

perform a complete facial rejuvenation surgery in one hour 

without compromising safety or the ultimate result. Many of 

the “mini” procedures seen on TV are trademarked so surgeons 

cannot say that they do that particular surgery, although in 

very carefully selected patients, many plastic surgeons do a 

procedure that is nearly identical to the one advertised. 

Q: 

Is there any benefit to topical “wrinkle relaxers,” 

instead of Botox which requires an injection? 

A: 

It is the muscles below the skin that cause 

expression-related wrinkles, as seen in-between 

the eyebrows or in the crow’s-feet area. Currently there are no 

products available that have the ability to penetrate the skin 

and interact with the underlying muscles to make them relax 

and thus diminish wrinkles. There are several companies that 

advertise that their product is “better than Botox.” However this 

is because the active ingredient works the same way as Botox 

in a Petri dish, but not in living tissue. Botox works so well 

because an experienced injector can place the Botox precisely 

into the muscle causing the problem. The Botox blocks the 

muscle from contracting thus eliminating the wrinkle. In my 

opinion, topical wrinkle-relaxing creams are a waste of time 

and money especially given the extraordinary satisfaction and 

impressive safety record seen in our Botox patients. 

Q: 

My lips are thin and I would like to have my lips 

somewhat fuller, but I am very reluctant to do so 

because of so many pictures I see of women who have had 

lip enhancement and now their lips are way too large and 

unnatural. Help! 

A: 

The most important ingredient in any successful 

cosmetic surgery procedure is a very clear, mutual 

understanding of what the precise surgical goals are to be. 

Thus, if patients only want a small and conservative enhancement 

of their lips, that is exactly what they should receive. The 

goal of any procedure is to make the patient happy. I often have 

patients bring me photos out of magazines to show me what 

they want and almost as important, what they do not want to 

look like after surgery. Thus, a clear and direct conversation 

with your surgeon telling him exactly what you want and 

expect from your surgery and his acknowledgement that he 

understands and respects your wishes is the key to a successful 

outcome for you. 

If you have questions or would like to hear about a certain 

topic relating to cosmetic surgery or skin care, please submit your 

questions to our Facebook Page—HERLIFE of Central Valley. 



eauty 

Cowboy boots are colorful and chic again this fall. While 

some are pretty pricey, off brands are a great choice for special 

occasions or events. A miniskirt or flouncy dress is a good 

choice to wear with your kickers for a more feminine appeal. 

To look cute while combating the fall showers, opt for an 

inexpensive pair of rubber cowboy boots. Durable and colorful, 

pull on these Western water dodgers for a whimsical twist to 

your damp days. 

Get your Motor Runnin’ 

Why not head out on the highway with a slick pair of 

Harley Davidson boots? You don’t have to be a biker to rock 

these show-stoppers. The biker brand wants to attract foot 

fashionistas and will do just that with their feminine fall boots, 

all priced nicely under $200. 

By Lisa Taranto 

Fall Kick-Off 

What's Hot 

in Boots 

After months of summer heat and fun in the sun, 

our toes are ready to ditch the flip-flops and find 

themselves in a pair of sexy boots for fall. From the 

long ones to the short ones and everything in between, we gals 

have an abundance of “booty” to peruse in the shoe aisles this 

September. 

new trends are popping up and some of the classics are 

back with fun modifications for fashion’s sake. So say “adios” to 

the sandals and “hello” to those thigh-highs. Here’s the loot on 

the most popular boots for fall. 

Fur 

Boot weather means BRRRR for most parts of the United 

States, so why not go all out with fur-lined and fur-enhanced 

boots? A major must-have last year, fur is even easier to find for 

Fall 2011. 

Country Cruisin’ 

riding boots never go out of style and this time around, 

they are a trend that can be tackled on just about any budget. 

Riding boots are timeless yet casual when paired with jeans or 

leggings. For a fun and comfy look, wear your Western footwear 

with skinny jeans or jeggings. 

Granny Boots 

Granny boots or lace-up boots were a fun fall trend in 2010 

and this year will see a comeback with just a few updates. Try 

a tall pair with skinny jeans or leggings or snatch up a shorter 

version to collaborate with skirts and dresses. Heed the warning, 

however. Although these lace-up beauties are typically 

comfortable and stylish, don’t be in a hurry to get them off your 

feet. Many of them have up to 50 laces to undo. 

Shoes with buckles 

Buckle up for this fall fashion trend. Buckles will be 

abundant in several interesting styles and colors. Made of metal 

or steel, buckle boots offer nice support for a fashionable foot. 

Again, like the granny or lace-up kind, it may take a little more 

effort to remove them. 

Stiletto Styles 

Channel your inner rock star and get high in a pair of 

stiletto boots. Designers and shoe companies are clamoring to 

get an edge in the stiletto market, so there are plenty of styles 

and price points to choose from this fall. Wear your stack-ems 

with a smart dress, sexy skirt or tapered jeans. Don’t get carried 

away with too much height though. Snatch a pair that gets you 

from here-to-there without major discomfort. 

Chunky Heels 

although sky-high stilettos say glamorous, chunky heels 

say comfort, and plenty of women prefer feeling safe and casual 

rather than slipping on their booty. 

Thigh-high boots 

Thigh-high boots were a huge footwear trend last season 

and women are loving the long sexy look so much that designers 

are bringing them back this fall. In addition to just looking 

“hot” these long boots are great for keeping our gams warm. 

Most thigh-highs provide great leg coverage for colder climates. 

Try rocking a basic black pair with skinny jeans or opt for a 

little more color and combine with a short skirt. 

Over-the-Knee Boots 

if thigh-highs are a bit too towering for your tootsies, then 


try some over-the-knee styles. Pair them with skirts or dresses 

that fall about one to three inches from the knee, or mix a funky 

pair with skinny jeans, leggings or tights. Chunky socks are 

back too, so choose a complementary color to slip on before 

your boots for a youthful and fashion forward look. Keep the 

rest of the outfit simple and more mature. 

Platforms 

This trend doesn’t necessarily look prim and proper, but 

if you hike yourself up in these big girl boots, you are bound 

to turn heads. Platforms add height and excitement without as 

much stress as a stiletto. Plus, the base is a bit more comfortable 

in a boot. 

Wedges 

still holding strong in the boot world, wedges may be 

nearing the end of their long popularity, but if you’re a longtime 

fan why not buy one more appealing pair this season? This 

comfortable boot fits just about any woman who wants to look 

taller and slimmer while still feeling comfortable in her commute. 

Get out of your basic black comfort zone and choose a 

pair in a different color or pattern. The thick wedge heel comes 

in different heights, so you can pick your platform perfectly. 

Whether you lace-up, zip-up, or pull-up, fill-up on your 

favorite fall styles and start the boot season with a step in the 

right direction. 

More information for this article at www.millionlooks.com, 

www.everythingshewants.net, and www.fashionising.com. 


inspirations 

Elishia 

Ehlers 

BY Ann E. Butenas 

PHOTOGRAPHY BY Bre Baszler 

of BW Black & Whites 

HAir by and makeup by Melissa Holter 

of Perfect Balance Day Spa 

Shot on Location at Ehlers Family Ranch Lodi, CA 

If experience is the greatest teacher of all, then Elishia 

Ehlers and the Ehlers Family of E2 Family Winery in 

Lodi can reasonably be assumed to be the consummate 

masters of their trade. This generation of wine 

makers hails from an impressive lineage of vintners, 

and Elishia Ehlers, 29, the youngest working member of 

this family, proudly continues that tradition. This friendly, 

approachable and oh-so-spirited young lady brings a wealth 

of energy and excitement to a family business rooted in a 

commitment to excellence. 

her great-grandfather, Herman Walter Ehlers, began 

his career in the wine industry back in 1921, when he 

assumed a job at the National Fruit Product Company, later 

known as the Shewan-Jones Winery, in Lodi. Just a teenager 

at the time, Herman spent hours in the wine cellar moving 

boxes of product around, which was brought to the winery 

by horse and wagon. As he steadfastly moved forward in 

his career, he eventually became a winemaker for Shewan- 

Jones. It was during this time that he was able to become 

involved with two substantial contributions to the wine 

industry: the use of sulfur dioxide to prevent the growth of 

bacteria in wine and the innovative use of refrigeration to 

allow for stabilization of wines. 

By 1934, Herman was named as the master winemaker 

at the newly developed East Side Winery in Lodi, and he 

diligently pursued that endeavor for 41 years. Herman 

eventually brought his son Walter into the fold, who, by 1951, 

formed Herman Ehlers and Sons, which, at one point, farmed 

over 4000 acres. That same year, Walter’s son Steven, was 

born, and it was Steven who carried the wine business into 

the next generation. At a young age, he learned the tools of 

the trade—irrigating, pruning and harvesting the grapes by 

hand. During this time, Steven bore witness to his grandfather 

experimenting in the lab, creating the perfect bottle of 

wine. Herman produced bottle after bottle of award-winning 

wines, which further inspired Steven to continue with his 

on-the-job-training and experience, realizing that the “hands 

on” training within the company trumped the academic 

experience found in the classroom, an understanding Elishia 

would later appreciate as she made the decision to work in 

the family business herself. 

The vineyards grew over the years on their 400+ acre 


A Family 

Tradition 

delta island ranch and became the source for multiple 

award-winning brands. The vineyards are currently 

comprised of Merlot, Zinfandel, Chardonnay, Verdhelho, 

Cabernet Sauvignon, Sauvignon Blanc, Pinot Grigio, Burger 

and Syrah grapes. 

in 2002, Walter and Steven, Sr., decided to open their 

own winery, located at 9009 W. Highway 12 in Lodi. Sadly, 

Herman did not live to see this particular project come to 

life. However, he would have been most proud, especially 

now that the winery business has moved into yet another 

generation of Ehlers vintners, including Elishia and her two 

older brothers, Steven, Jr., and Brett. 

as Elishia grew up around the business, it seemed 

logical that she might follow into the same footsteps as those 

who had gone before her. However, she did initially pursue 

the collegiate route after graduation from high school, but 

the vineyards soon called her name. 

That same disciplined approach of hands-on experience 

that worked for her great-grandfather, her grandfather and 

her father is proving to be a solid training ground for Elishia 

as she has ambitiously worked as the winery manager for the 

past ten years. 

however, being part of a successful family dynasty does 

have its ups and downs, and Elishia is the first to admit that 

it’s not always a walk in the park, but the good days by far 

outweigh the down days. “Sure, we have our share of tough 

times, but overall, the entire experience is very rewarding,” 

she said. 

Elishia’s mom, Mardy, who handles the distribution, 

permits, licensing and label designs for the business, 

echoes those sentiments. “Working together as a family has 

its wonderful highs and a few lows,” she laughed. “I feel 

fortunate, however, that we have our kids doing this with 

us. I like to say that our family has learned to put the ‘fun’ in 

dysfunctional!” As testament to that philosophy, Mardy joked, 

“Everyone at some point around here gets fired but is back to 

work the next day!” 

The strong foundation of love, respect and commitment 

upon which the Ehlers family stands is evidenced not only 

in their professional endeavors, but in their personal ones 

as well. “We are a strong, close family,” stressed Mardy. 

“There’s a lot of give-and-take, but we manage to not only 


work together every day, but to take vacations together, dine 

out together and even enjoy a Sunday dinner once a month. We 

do love each others’ company.” 

Elishia is quick to add that even though she has learned a 

lot over the years and is highly ambitious in contributing to the 

success of the winery, she does, on occasion, feel that being the 

“baby” of the family has its downside. “I sometimes feel that 

perhaps I am not always taken as seriously by the others as I 

would like, but I understand that’s just the way it is on occasion. 

I feel really good about the contributions I have made,” she said. 

Rewind to 2003 when she made her first wine 

“It was a Merlot that I entered into the San Francisco 

Chronicle Wine Competition,” she recalled. “My dad was out of 

town when I made the wine with our entire vintage that year. 

When I called to proudly tell him what I had done, my mom 

said he almost had a heart attack, but my award cured that 

quickly!” 

so, though she is in a male-dominated family and industry, 

being the baby of the Ehlers family has also allowed for some 

slack, but being a successful female in a predominately maleoriented 

industry is still very challenging. “I sometimes struggle 

with that dynamic, but it only makes me learn to really step up 

my game,” she emphasized. 

still, having two older brothers has come in handy on 

occasion. “Yes, my brothers still have my back and others 

know it!” 

Even Elishia’s trusted sidekick and honorary colleague, 

Barnegoose, is a male, but he’s not talking. He just barks…and 

dutifully follows Elishia to work every day. In fact, Barnegoose, 

a lovable Basset Hound, is part of a menagerie of dogs that has 

stolen the hearts of this dog-loving family. “We tend to take in 

a lot of rescue dogs,” smiled Elishia. “In fact, I think on some 

days there are more dogs than people here! We love them all 

and they are all a big part of the family.” 

Elishia thoroughly enjoys being a part of this great family, 

too, one of the oldest winemaking families in Lodi and is 

obviously proud of its rich heritage in the agricultural world. 

In addition to the winery, the Ehlers also own Ehlers Elevators, 

a grain drying and storage facility, along with operating their 

grain brokerage firm (managed by Brett); Steve Ehlers & Sons 

Custom Farming, along with Ehlers Family Farms, tends to the 

3200 acres of Bouldin Island with its crops of corn, rice (which 

is sold to Budweiser), wheat, tomatoes and red oat hay (managed 

by Steve, Jr.); Herman Ehlers and Sons is their 500 acre 

vineyards (managed by Elishia’s father who also oversees all of 

the operations). 

mardy handles a host of administrative and marketing 

duties related to the winery, and Elishia continues with her 

heavy multi-tasking management role at the winery which has 

now expanded sales to Europe, China, Asia and Africa. Busy is 

an understatement for this ambitious family! 

Just a couple of months ago, long-time friend and 

renowned Australian winemaker, Peter Burford, joined the 

family business. He has captivated wine-loving audiences 

with his bold and inspired varieties of wine. “He is an absolute 

character,” smiled Mardy. “He is definitely contributing to our 

growth and success, and is a welcome and major asset to our 

family.” 

Among the exciting and innovative wines offered by E2 Family 

Winery include the 2002 Porto, which is a celebrated Double 

Gold and Best of Class winner. This port is born of deep color 

and is laced with a rich velvety finish. 

The 2008 Herman Walter’s “Family Vine” Old Vine 

Zinfandel will make your taste buds dance. Daringly rich, but 

true to the grape, you will enjoy the intense flavors of cherries 

and plums, blended with the aromas of mocha, toasted oak and 

a snappy pepper finish. However, one of the top sellers in Lodi 

is their famous Verdelho Elegante, a fun, crisp, “citrus fruit” 

white wine with a tease of sparkle on the pallet. This brings 

“yummy” to a whole new level! 

as the demand for these unique and tasty wines continues, 

Elishia sets her sights on the future. She sees herself continuing 

with the business, yet simultaneously jokes (flavored with a bit 

of potential that could become reality!) that her family, usually 

centered around the office kitchen table when not tending to 

their duties at the vineyard, has one other common denominator: 

“We all love to cook and experiment in the kitchen, 

bringing new foods to the table,” she said. “After all, good food 

and good wine do go together.” 

is there an E2 family restaurant in the future? Who knows? 

However, as driven, dedicated and passionate as the Ehlers 

are about their winery, any future endeavor will most certainly 

realize grand success, no matter where the road might take 

them. 

For now, on her days off, Elishia enjoys the outdoor life of 

fishing, boating, camping and just being with her family near 

the water. Don’t worry. Barnegoose is still right beside her in all 

her endeavors! 

and, as Mardy says, “We will always strive to continue the 

traditions instilled in us by Great Grandpa Herman: faith, love 

of family, strength of character and the joy in what we do.” 

For more information on Elishia and her family’s business, 

visit them on the web at www.e2familywinery.com. 



cravings 

Alebrijes 

Bistro 

By Adriana Brogger 

Photos by Bre Baszl er 

I 

f you don’t know what you’re looking for, it can be easy 

to drive right past Alebrijes Mexican Bistro in Lodi. But 

you wouldn’t want to make that mistake. Tucked into 

the corner of a quiet strip mall, this place is home to amazing 

dishes you will be craving again and again. Seriously, even as I 

write this review, about 16 hours after sampling the menu, I am 

raving to my husband and telling him we need a lunch date at 

Alebrijes, ASAP. 

When you walk in, you are greeted by bright colors on 

the walls, tropical music playing into the air, and star-shaped 

lanterns and light fixtures add to the décor. The atmosphere is 

warm and inviting. There are also plenty of alebrijes to admire. 

alebrijes have a unique story. I had no idea what they were 

but was intrigued enough to find out. After a quick Internet 

search, I found that alebrijes are bright Mexican folk art 

sculptures. The first alebrijes were coined and created by Pedro 

Linares, after he dreamed of them while sick. When Linares 

woke up, he set out to re-create what he saw in his dreams 

through his art. They are strange yet whimsical creatures. 

They are said to be magical and mythical. Chef and owner 

Ruben Larrazolo has brought a similar magic, imagination and 

creative flair to his family owned and operated Lodi bistro. His 

food is amazingly fresh; in fact everything is made from scratch. 

my dinner time visit at Alebrijes was my first experience 

there. My fellow food sampler was HERLIFE photographer, Bre 

Baszler. She told me the food was great and that I’d enjoy Ruben 

and his staff. I wasn’t disappointed. 

We started with fresh table side guacamole. It is unlike 

any I have ever experienced. I must admit I was a little bit 

nervous when I was told the seasonal fruit featured in the 

guacamole would be watermelon. Okay, more than nervous… 

I was skeptical and afraid to try it. After taking one bite though, 

any reservations were long gone and I couldn’t stop scooping 

it up with the fresh chips. The flavors dance on your palate. 

The unusual pairing of the sweet watermelon with the spicy 

jalapeños and the hint of basil added up to the best guacamole 

experience I have ever had! Ruben started with a tray of 

(secret) spices, lemon, avocado, basil, onion and watermelon 

and created perfection into a stone molcajete right in front of 

us. Finally, he topped it off with Cotija cheese! 

next up, a feature from the Classic Mexican Menu—a 

very generous helping of carnitas with refried beans, topped 

with cheese and a side of Ruben's signature pyramid-shaped 

Mexican rice. The carnitas were so tasty, the meat was tender 


Ruben told us the 

mole sauce takes 

six hours to make! 

Order it and see 

for yourself, it’s 

amazing! 

and juicy; they melted at the first bite. 

There was no excess fat, only delicious 

meat and authentic flavor. Magical! 

next, Bre and I eagerly tried a vegan 

choice from the Heart Healthy Menu. 

This dish was totally different, but just as 

praiseworthy: a plate of spinach enchiladas. 

Corn tortillas wrapped over fresh 

spinach and topped with a green mole 

sauce and garnished with black sesame 

seeds. Remember when I said everything 

was made from scratch? Ruben told us 

the mole sauce takes six hours to make! 

Order it and see for yourself, it’s amazing! 

The enchiladas are accompanied 

by brown rice shaped into the signature 

pyramid and black beans. 

The last plate was from the Gourmet 

Menu: tamarind chipotle glazed lamb 

chops topped with a green apple pico de 

gallo. The presentation of this dish is just 

breathtaking. It literally looks like a work 

of art. The lamb is a magical creation 

brought to life by Chef Ruben. The lamb 

is moist and wonderfully complemented 

by the tamarind glaze and pico de gallo. 

Another winner! 

it is evident that Ruben and the rest 

of the team at Alebrijes take pride in 

what they do; it’s in the presentation, the 

taste, the atmosphere and in the unique 

dining experience offered in this quaint 

bistro. Bre and I watched Ruben greet his 

guests personally, many of them by name 

and with a big hug. The food is delicious 

and the staff is attentive and welcomes 

you like family. Honestly, I cannot rave 

about this place enough. It is passionate 

cooking at its best. Go, please. And have 

some guacamole for me! 

Alebrijes is located at 1301 W 

Lockeford St, Lodi, CA. For more information 

visit http://www.alebrijesbistro.com/ 

or call 209-368-1831. 

Adriana Brogger is an assignment editor and writer for the #1 rated television news station in the Sacramento, Stockton and 

Modesto areas, KCRA – 3. When Adriana is not working or spending time with her husband and four little boys she is buried in 

a textbook as she pursues a Master’s Degree. She enjoys reading, writing, playing with makeup and watching YouTube tutorials, 

until her real life of work, dishes, laundry and messy little boys comes calling! If you know of a great local restaurant that would 

welcome a visit by Adriana, please send an email to kimberly@herlifemagazine.com. 


ecipes 

Simple Egg 

Salad 

Sandwiches 

Recipes and photos by Kristen Doyle 

Ingredients: 

8 hard-boiled eggs, diced 

1 cup light mayonnaise 

1/2 teaspoon Kosher salt 

1 teaspoon dry mustard 

1/4 teaspoon garlic powder 

1/4 teaspoon black pepper 

4 wheat sandwich buns 

Instructions: 

1. In a bowl, gently mix the eggs, mayonnaise, salt, mustard 

powder, garlic powder and black pepper. 

2. Cover, and refrigerate 8 hours, or overnight. 

3. To serve, spread equal amounts on 4 buns; top with remaining 

buns to make sandwiches. 


Orange Cream 

Milkshake 

Ingredients: 

2 1/2 cups vanilla ice cream 

3/4 cup fresh squeezed orange juice 

1/3 cup skim milk 

1 tablespoon orange zest 

Orange slices for garnish 

Instructions: 

1. Using a blender, combine ice cream, fresh squeezed orange 

juice, milk and orange zest until well blended and frothy. 

2. Pour into 2 tall pint glasses or 4 small glasses. 

3. Garnish with orange slices. 


culinary 

Safety in 

the Kitchen 

By Kristen Do yl e 

M 

any good things happen in the family kitchen. 

Conversely, many unfortunate things also 

occur. Unlike commercial kitchens, our family 

kitchens are not subjected to frequent examinations by health 

or safety departments. We must act as our own kitchen police. 

The problem with that is we are not always aware of what 

constitutes a hazard. 

accidental fires are probably one of the most serious 

events that can happen in the family kitchen. They are also 

possibly one of the most easily avoided. Certain basic kitchen 

protocols can go a long way toward creating a fire-safe 

environment. A fire extinguisher should be kept in the kitchen 

in an easily accessible location. It should not be near a stove 

or heater. The fire department in your area will gladly inspect 

your extinguisher to determine whether or not it needs to be 

recharged. Keep a large box of baking soda near the stove 

to use in case of grease fires. Never put water on grease or 

electrical fires. 

hopefully, it goes without saying that appliances with 

frayed cords should never be used. Also appliances that are 

broken or damaged should be discarded. Small appliances sold 

today have short cords. There is a safety reason for short cords 

and they should never be lengthened by using an extension 

cord. Make it a habit to unplug small appliances when you have 

finished using them. All kitchen electrical outlets should be 

with GFI (ground fault interrupters). These help avoid water/ 

electrical shock accidents. 

if children are present or may be visiting, make sure all 

matches and lighters are kept out of reach. Remember, children 

are naturally curious, and are always watching you so be very 

careful in their presence. Never leave cooking food unattended, 

even for a little bit. Turn off stove burners as soon as cooking is 

finished, or when you will be doing something distracting, such 

as answering the phone or door. 

scalding is one of the most common kitchen accidents. 

Make sure all pot handles are turned in toward the center of 

the stove so they cannot be reached by little hands. Be careful 

opening that steamer package in the microwave or removing 

that lid from a cooking pot on the stove because a steam burn is 

quite painful and can lead to infection. 

remember to childproof all your cabinets, and keep all 

cleaning supplies high up and out of their reach. Never store 

any caustic or toxic substance in anything but the original container. 

Children should not be allowed to play in the kitchen, 

because it is full of hazards, and their presence adds another 

one. For safety’s sake kitchens need a free flowing trafficway. 

so far, all the hazards we have discussed have been visible. 

Others, perhaps even more dangerous, are unseen. These are 

the bacteria that cause foodborne illnesses. Among the more 

dangerous of these are E.coli and Salmonella. Our kitchens may 

look spotlessly clean to the naked eye, but these bacteria are 

often present. 

one of the ways we can make sure our families are safe is 

to prevent cross-contamination of food. The old wooden cutting 

board can harbor bacteria. These kitchen utensils need to be 

cleaned and disinfected after each use. Better still, purchase 

several of the new silicon cutting boards and use one for each 

category of food, such as, one for vegetables, one for meat, 

one for fruit, etc. Counters and all kitchen surfaces should be 

disinfected after use. This is quite easily done with the disinfecting 

wipe products available today. 

Foods placed in the refrigerator need to be separated and 

covered. Raw meat and raw chicken are two big offenders and 

should be handled with care. Raw chicken should be washed 

before storing or cooking. Fruits and vegetables should also 

be washed thoroughly before using, especially if they are to be 

eaten raw. Frequent handwashing by food handlers is important 

in preventing cross-contamination. It does no good to wash the 

chicken and vegetables if the food handler does not practice 

handwashing between handling different foods. 

many fields are sprayed with pesticides because consumers 

want the product to look perfect. The residues of these 

pesticides can definitely be harmful to our families. Even 

organically grown food can experience cross-contamination 

when it comes in contact with non-organically grown produce. 

It is always better to take every precaution possible to provide 

healthy and safe meals for the family. 

all of these tips in this article are basic common sense 

rules. However, our kitchens are such familiar places that we 

sometimes become a little lax in our precautions. We all want 

everything that happens in our kitchens to be good, so we 

should take a little time to inspect our kitchens and make sure 

they are safe and healthy places. After all, the kitchen is the 

heart of our home! 

The information for this article is found at www.ul.com. 



wine 

Grape Growers Cultivate 

Excellence with Lodi Rules 

By Fran Benavidez 

Photos by Dal e Goff of Goff Photography 

U 

pon being asked to write an article on Lodi Rules, 

my first fist-pumping thought was, “Well, of course, 

Lodi rules! Great wine! Woo hoo! Go Lodi!” So 

after a brief explanation by a couple of experts in the know, I 

put away the pom-poms and got down to work. Under the Lodi 

Rules program, savvy sippers are assured of drinking delicious 

wines produced from grapes using the strictest and most 

environmentally friendly farming practices around. 

it’s a known fact that Lodi rules in terms of quality grapes 

and flavorful wines. To that end, a group of local growers put 

together the Lodi Rules for Sustainable Winegrowing, which 

takes grape growing to a whole new level—promoting practices 

that enhance biodiversity, soil and water health, as well as 

community and employee well–being, while meeting current 

needs without compromising the needs of future generations. 

That’s one hefty grape to swallow! Simply put, Lodi Rules is the 

grape grower’s Good Housekeeping Seal of Approval. 

The Lodi Winegrape Commission sums it up best: 

“When you drink a certified sustainably grown Lodi wine, 

you are supporting a farmer, a vintner, and a community that 

embraces its responsibility to take care of the environment. 

By being concerned about habitat, wildlife, and our 

worker’s health and safety, along with committing ourselves to 

clean air and water, healthy soils and energy conservation, we 

protect our land and the community we live in. This allows us 

to produce higher quality wines more reflective of the places 

and people that grow them. It gives you the opportunity to 

promote responsible farming by enjoying the great wines from 

these vineyards.” 

“Lodi Rules stands a rigorous test in terms of quality of 

certification,” explains Mark Chandler, Executive Director of 

the Lodi Winegrape Commission, and a grape grower. “It is 

superior to any other sustainable certification in the country.” 

Mark should know; his vineyards are in the program. Literally, 

no stone goes unturned in determining if a grower can be 

certified. 

The Skinny on Lodi Rules 

There are two fundamental components to the Lodi Rules: 

First, growers have to employ a certain number of practices 

that will get them above a certain threshold of what Mark calls 

“good farming points.” Formally called the Lodi Rules Farming 

Standards, the program requires growers to use a wide range 

of practices that result in continual improvement of the sustainability 

of all aspects of their farming operations. 

What kind of practices? Ecosystem Management, Education, 

Training and Team Building, Soil Management, Water 

Management, Pest Management and Vineyard Establishment— 

each standard has to meet the following criteria: 

1. It must be measureable with physical evidence the 

practice has been carried out. 

2. It must maintain or enhance one or more of the E’s of 

sustainability (environmental soundness, socially 

equitable and economically viable). 

3. It must be technically and economically feasible, and 

not be an unachievable standard. 


Secondly, growers cannot exceed a certain number of 

pesticide impact points from things they put on their field. 

The Lodi Rules measures the toxicity of pesticides and takes 

into consideration the acute risks to not only workers, but to 

birds and bees as well. “We call it Certified Green,” says Stuart 

Spencer, Program Manager for the Lodi Winegrape Commission. 

“There’s a whole wealth of information behind the 

practices that go into it that our growers feel is important 

to certification.” 

What does this mean for consumers? “It means that we’re 

using the highest standards of environmental farming that we 

can devise and this certification meets all kinds of international 

standards,” says Mark. “For instance, if you’re trying to sell 

wine to Sweden, they require that you have some certification. 

This one will qualify for that.” 

look for the Lodi Rules stamp of approval on the back of 

Lodi (and beyond) wine bottles and be assured you are partaking 

of grapes grown under the most stringent environmental 

growing standards set forth. 

So, you’re Certifiable? How Delicious! 

The Lodi Rules program is not limited to Lodi vineyards 

alone; several savvy growers in Sonoma County and in the 

Clarksburg grape growing region have selected Lodi Rules as 

their accreditation of choice. So far, approximately 25 percent 

of Lodi vineyards are certified through Lodi Rules, and the 

numbers are rising. “A lot of credit goes to the growers in the 

areas for having the vision and the leadership to step forward 

into an area like this,” notes Stuart. 

as one of Lodi Wine Country’s biggest cheerleaders, Mark 

says, “You can go with another certification that is not as robust, 

but ours is the best.” 

For more information on Lodi Rules and a complete list 

of participating wineries and grape growers, visit 

www.lodiwine.com or contact the Lodi Winegrape Commission 

at 209-367-4727. 


scene and be seen 

Flair Boutique Celebrates in Style 

with Jewelry by G 

O 

n Friday, July 15th, Lincoln Center celebrated its 

60th Anniversary and the ladies of Flair Boutique 

celebrated in style with a trunk show featuring 

Jewelry by G. Inspired by Audrey Hepburn, Gina Licari started 

designing and making handmade jewelry with vintage pieces 

two years ago. Her pieces are one-of-a-kind and she incorporates 

vintage Italian and Greek charms, pearls, vintage 

glass or your own family heirlooms. Each piece tells a story 

and Gina names her pieces with Italian and Greek names to 

represent her heritage. Discovered by the Flair at this year’s 

Garden Fair, Carolyn Walker and Starr Doanti were quick to 

purchase her jewelry for the boutique. Laughter, champagne, 

cookies and new designs from Gina helped the Flair celebrate 

the anniversary of Lincoln Center and the success with this 

new line. Jewel by G is exclusively sold at Flair Boutique in 

Stockton’s Lincoln Center. For more information please email 

Gina Licari, jewelbyg@gmail.com. 

Photos by Bre Baszler. 


Galletto Ristorante Hosts Farm 

to Fork Dinner at Kline-Cushing 

Organic Farms 

O 

n June 30th, Galletto Ristorante hosted an exclusive 

Farm to Fork Dinner at Kline-Cushing Organic 

Farms. Executive Chef, Jesse Layman created a 

menu to highlight the talented farmers that keep our community 

thriving. Greeted by champagne and appetizers, and 

the beautiful landscape of Kline-Cushing Organic Farm, 

guests enjoyed a fabulous experience that celebrated local 

farmers and reconnected them to our food source. The first 

course included a salad of delicate baby greens. The main 

course featured squab and lamb on a bed of potato and wild 

mushroom risotto with apricot chutney and berries. Dessert 

included cheese and berries, and wine pairings accompanied 

each course. For more information on the next Farm to Fork 

dinner, contact Galletto Ristorante 209-523-4500 or visit the 

website, www.galletto.biz. 

Photos by Todd Linaberry. 


scene and be seen 

Harney Lane Winery and Cheese 

Central's Wine and Cheese Pairing 

H 

arney 

Lane Winery and Cheese Central of Downtown 

Lodi partnered together to host a Wine and 

Cheese pairing in July. Forty wine club members 

of Harney Lane Winery were introduced to six different cheeses 

that paired with Harney Lane Wines. The event was held in the 

barrel room at Harney Lane Winery and featured cooking demos 

by Cheese Central’s owner, Cindy Della Monica. The wine and 

cheese pairing is one of many events that wine club members 

of Harney Lane Winery enjoy as a benefit of the wine club. For 

more information on Harney Lane Winery, please visit 

www.harneylane.com or stop by the beautiful tasting room at 

9010 East Harney Lane, Lodi, CA. With over 100 varieties of 

cheese and a delectable pantry, Cheese Central is a one-stop 

shop to bring new flavors to your table. Please visit 

www.cheesecentrallodi.com for more information or stop by 

and say hello to Cindy in Downtown Lodi, 11 North School St. 

Photos by Bre Baszler. 


Lodi Memorial Hospital 

Foundation's Summerfest 2011 

O 

n a cool Saturday night in July, Lodi Memorial Hospital 

Foundation held its annual fundraising event, 

SummerFest, at the beautiful grounds of Robert 

Mondavi’s Woodbridge Winery. Over 400 people enjoyed 

food from 23 local restaurants and caterers, wine provided 

by Mondavi, a silent and live auction, and live music. This 

fundraising event has been hosted by Woodbridge by Robert 

Mondavi each year in July since 1984. Around $55,000 was 

raised from this event for the hospital. For more information 

on the Lodi Memorial Hospital Foundation and the New 

South Wing Project, please visit www.lmhfoundation.org. 

Photos by Keith Colgan of www.lodi360.com. 


herlife spotlight 

By Ann E. Butenas 


W 

hen Bob Tanon 

opened GymStars 

in 1999, he was 

doing more than just bringing 

another business to the area. 

He was bringing a huge opportunity 

to the young people of 

the community. With a location 

in Stockton (1740 W. Hammer 

Ln.) and one in Modesto (5170 

Pentecost Dr., #2), GymStars is 

definitely proving itself to be its 

own rising star as it strives to 

provide quality instruction in a 

safe, clean and fun environment 

so every participant can meet 

his or her full potential. Reaching 

for the stars has never been 

more exciting and fun! 

This former banker who 

at one time spent his days 

working to help the dreams 

of other entrepreneurs and 

business owners come true is 

now realizing his own passion 

take roots and embrace that one 

special group of people who 

mean the most to him: children. 

“I love kids,” Bob smiled. “There 

is no greater satisfaction in the 

world than seeing a child grow, 

develop and come into his or 

her own. Having this business 

allows me to enjoy that feeling 

every day.” 

Even though he has a 

banker’s background, Bob is 

no stranger to the world of 

gymnastics. He has two grown 

daughters who now work for 

him who were both involved 

in the competitive side of this 

sport as young girls. Now that 

his daughters are fully involved 

with GymStars, they get to enjoy 

what their father has always 

known. “Jennifer, 28, is the Vice 

President of Operations and 

the Cheer Director,” noted Bob. 

“Megan, 26, is our purchasing 

agent and the Director of 

Preschool Gymnastics. Both of 

my girls love kids as much as I 

do, so it’s a great fit all around.” 

Of course, Bob’s wife Casey is 

Vice President of the company 

and also heavily contributes to 

its success. 

With two thriving locations, 

these exciting facilities boast 


a plethora of classes and activities to satisfy the beginning 

tumbler all the way to the adult who wants to participate in a 

fast-paced class of calorie-burning Zumba dancing! 

it’s easy to see why GymStars has recognized such explosive 

growth in the last 12 years. With Bob at the helm, bringing 

a solid business sense and a wealth of character, integrity and 

enthusiasm to the equation; he also has a dynamic staff that is 

equally dedicated and passionate about their work. 

True to his commitment to helping young people develop, 

it is no surprise that several of his staff members have been 

with him since opening day back in July 1999. “Almost all of my 

management team has been with me anywhere from 7 to 11 

years,” said Bob. “I brought them on board when they were just 

kids, and to see them grow and mature into these fine young 

adults has been a huge blessing.” 

among the core programs offered at GymStars include its 

heralded gymnastics classes that cater from the preschool level 

clear through the competitive years. They also have a training 

program for cheerleading and tumbling. If that’s not enough, 

they offer karate and dance classes. Adult classes in Turbo kick 

boxing and Zumba are held in the mornings and evenings. 

Every Wednesday morning, the gym hosts a Teddy Bear 

Picnic where parents, grandparents and friends can come join 

their kids in some tumbling fun with the swing, trampoline and 

obstacle course. 

Need a date night with your spouse? Consider GymStars. 

No, they don’t serve dinner and a movie, but they do provide 

opportunities for exciting play time for kids potty-trained 

through age 14 from 7 p.m. – 10 p.m. one Friday each month so 

that Mom and Dad can go out and have a special evening out on 

the town. 

of course, GymStars is not going to leave out the adults 

entirely in its programs. In addition to its established Zumba 

and kick-boxing classes, they are now offering adult dance 

classes. Learn to fox trot or bring your best to the elegant dance 

floor as you learn the lost art of ballroom dancing. 

GymStars is also the perfect place to host a birthday 

party. Create some special memories for that next big event 

and treat your child and his or her friends to an unforgettable 

celebration. Parties can be held on Saturday afternoons or all 

day Sunday, but scheduling in advance is highly encouraged, as 

these parties are very popular! 

all of this fun and excitement is also very affordable! 

Prices begin at just $39 a month with the average monthly 

payment being around $55. 

“We also offer family discounts,” noted Bob. “The highest 

tuition class pays the regular price and other children or family 

members enrolled in additional classes enjoy a 20 percent 

reduction in fees related to their classes.” 

With each annual membership to the gym, members 

receive discounts on parties and pro shop items, as well. 

For more information about GymStars, visit them on the 

web at www.gymstars.com or call their Stockton gym at 209- 

957-1919 or the Modesto location at 209-549-1919. 


green living 

The Secret Lives 

of Honeybees 

By Candi Smith 

W 

e’ve all met divas who thought the world revolved around them, 

men who thought their purpose in life was to “share the love,” 

and women whose work is never done. It’s no secret—as it is in 

our lives, so it is in the honeybee’s hive! 

In his book Bees and Bee-Keeping, Derek Hall explains how the honeybee 

and man are intrinsically linked. The honeybee was displayed on the 

jewelry of Egyptian royalty, and was used not only as a sweetener in baking, 

but also as an embalming agent. Ancient Greeks considered honey as the 

nectar of the gods (especially when used to make mead, a type of beer). And 

according to the Beekeepers Association of Southern California, “Honeybees 

provide 80 percent of pollination for vegetable, fruit, seed and flower crops. 

They also pollinate the forage crops fed to dairy and meat animals. In this 

way, they add at least $10 billion to the value 

of more than 90 U.S. crops. Honeybees also 

provide $150 million in honey each year, 

and at least another $50 million in beeswax 

used in cosmetics, polish and candles.” 

The workings of a honeybee’s hive are 

very intricate. It consists of a queen (who 

rules through her powerful hormone 

secretions), workers (who sustain the life of 

the queen and her larvae) and drones (who 

mate with the queen, then immediately die). 

Hall adds that the hive’s inhabitants “display 

a level of cooperation, communication, 

self-sacrifice and tireless toil not seen in any 

other invertebrate, but also attain a higher 

level of social organization than many more 

advanced animals.” 

The queen’s primary role is to produce 

larvae, and she can lay up to two million 

eggs in her lifetime. She’s larger than the 

other bees because of her long abdomen, 

which is necessary for her constant state 

of egg-laying (one of which is destined 

to become the next queen of the hive). 

An aging queen lays all her eggs in the 

same manner—with the exception of the 

future queens, which she installs in larger 

“queen” cells. She then departs with half of 

the colony to find a new hive (known as a 

“swarm”). 

Workers create a special combination 

of pollen, honey and enzymes known as 

“royal jelly” which is a super-nutrient for 

the larvae. However, they begin to taper off 

the jelly for the workers and drones, but 

continue to fatten up the “queen” larvae. 

As the queens emerge from their cells, they 

attack other queens who are still incubating, 

stinging them to death. Sometimes two 

queens will emerge at the same time to 

battle it out, leaving only one victorious. 

The new queen wanders from the hive, 

taking short flights so she can familiarize 

herself with surrounding landmarks. Eventually, 

she heads far from the hive to mate 

with multiple drones (the further away she 

flies and the more drones she encounters, 

the better—she wants to avoid inbreeding 

and keep her gene pool strong). Once she’s 

done mating, she’s ready to fertilize all the 

eggs she’ll lay in her lifetime, so she heads 

back to the hive to live until it’s her turn to 

“swarm” as an aging queen. 


Drones have a short life and it’s designed that way. They 

don’t have stingers to defend themselves, nor the apparatus 

to collect pollen or nectar. And, workers won’t allow them to 

inhabit the hives once they leave, so they eventually starve to 

death (if they don’t die after mating). However, a drone has two 

things which solely serve his mating purposes—large eyes to 

help spot a queen or a predator. 

The most important component of the hive is the workers—its 

smallest but mightiest force. Predominantly, workers 

are smaller, non-productive females (the result of having their 

royal jelly withheld while incubating) who guard the hive, keep 

it tidy, make cells for the larvae, fly to gather food from flowers, 

convert the nectar into honey, store food and take care of the 

queen and larvae. 

Workers start from a very young age cleaning cells and 

feeding larvae, eventually growing into a scout (food finder) 

or a forager (food collector). Scouts use interesting tools, such 

as the position of the sun, to relay news back to the hive about 

a food source. They also use a series of intricate dances to 

let foragers know exactly where to fly and how much food is 

available. Then, foragers begin their dangerous journey to the 

food source to collect pollen, nectar and water. If the foraging 

is a success, they bring their collection back to the hive to feed 

the queen, larvae and workers—in that order. And this cycle 

repeats on a never-ending basis. Now you know where the term 

“busy as a bee” is derived! 

The next time you have honey, think of the hardworking 

honeybees and how lucky we are to enjoy the fruits of their 

labor! 


trendsetter 

7233 Pacific AVEnue 

Stockton, CA 95207 

209-969-4756 

PhotOGRAPHY BY Bre Baszler of BW Black & Whites PhotOGRAPHY 

MODELs Heather Archuleta and Celisse Sigurdson 

Hair and Makeup by Jessica Van Ruiten and 

mElissa Holter of Perfect Balance Day Spa 

Shot on Location at OOH La La 







working women 

Working 

From 

Home 

Ed Magedson, who founded the website www.ripoffreport. 

com, says approximately one-third of his database is devoted 

to work-at-home complaints. “It’s mind-boggling how many 

people get caught,” he said. “It’s not that people are stupid. 

Most Americans are kindhearted, honest people who don’t want 

to believe the other guy is not.” 

Elizabeth Leamy of www.abcnews.com agrees, saying 

“99.9 percent of work from home offers are scams designed to 

take your money—not make you money.” How can you tell if 

an offer is legitimate or a scam? Common sense is your most 

important tool, but here are a few other guidelines to think 

about. 

Is the offer unsolicited? 

if you get an offer promising a scenario that will fix all 

your financial woes it is, most likely, a scam. Reputable companies 

do not contact random strangers to fill important positions. 

How did you get the offer? 

Emails offering at-home work opportunities are rarely the 

real deal. Form letters, mass market postcards and ads asking 

you to pay a fee to get information are also red flags that you 

should approach with caution. 

By Lisa All en 

W 

e’ve all seen them: promises of days spent in 

bunny slippers, a few hours at the computer and 

enough money in the bank to live a life we’ve 

always dreamed of. Sure, the illusion of a perfect work-at-home 

set-up is enticing. But how can we know which offers are 

legitimate and which ones are scams disguised as opportunity? 

it might not be what we want to hear, but www.fraud.org 

offers simple advice: working from home is, in fact, work. Like 

a “real job,” legitimate work from home opportunities requires 

hard work, skill, good products or services, and time to make 

a profit. Statistics typically do not lie, and they tell a consistent 

story here: work-at-home opportunities are almost always 

scams, yet we tend to fall for them in record numbers. 

The Better Business Bureau (BBB) cited a USA Today 

article in February of this year stating that nearly 8,000 scams 

were reported in 2009, up from 4,004 in 2006. The Internet, 

of course, has made it infinitely easier for scammers to reach 

record numbers of people with just the push of a button. Even 

so, says the BBB, there is an old-fashioned twist to the phenomenon. 

“Work-at-home con artists have always preyed most 

heavily upon senior citizens, the disabled, mothers who want to 

stay at home with their children, people with low income and 

few job skills, and people who just want to get rich quick,” it 

says. 

If you think you have a 

potentially legitimate offer 

to consider, make sure to 

do your homework. 

Do you have to spend money to 

make money? 

in the case of work from home offers, the answer is no. 

Reputable companies will not charge you a fee for information. 

The scams change over the years and range from processing 

rebates to assembling crafts to envelope stuffing. 

Have you read the fine print? 

some companies make it look like they are hiring, but really 

they are attempting to sell you training materials and potential 

client lists. Does the ad say you need no skills to make money? 

Every job requires a skill. If it says otherwise, it is most likely an 

attempt to grab your money. Does the ad promise easy money? 

There truly is no such thing. 

most legitimate work from home offers are not advertised; 

rather, they are found by diligent job seekers who apply with 

companies that are fairly close to home. Sometimes the opportunities 

are not obvious, but savvy job hunters who can show a 

financial benefit to a potential employer may sway the decision 

to hire a work at home employee. Another good resource is the 

Internet, using websites such as www.hiremymom.com and 

www.allfreelance.com to explore potential opportunities. Even 

using Google or Yahoo and searching for freelance opportunities 

in your field of expertise can be a good start. 

Just like anything else, though, you cannot assume that 

because an opportunity is listed online it is legitimate. If you 

think you have a potentially legitimate offer to consider, make 

sure to do your homework. Call the company directly and ask 

questions. Ask for references of current work at home contractors 

and phone them to ask questions. Google the company and 

search for information at the Better Business Bureau. 

For a list of common scams, with examples of 

typical ads and specific wording, visit 

www.bbb.org/us/article/work-at-home-schemes-408. 


eauty basics 

Ask Angela 

By Angela Smith 

Photo by Bre Baszl er 

Q: 

I'm hearing a lot about this new Keratin Straightening System. I 

have the frizziest hair and this summer humidity is really wreaking 

havoc on it. What is it exactly? How does it work and is it 

damaging to my hair? 

-Terri, Modesto 

A: 

There are a number of straightening treatments available today, 

all designed to meet your hair’s specific needs. If your hair has 

a tight curl pattern, then you might need to look into permanent 

straightening systems. If it’s a frizzy wave that you are dealing 

with, the Keratin Complex Natural Smoothing Treatment is the way to 

go! The Keratin Complex System is a specially formulated revitalizing and 

rejuvenating treatment for the hair that reduces up to 95 wpercent of frizz 

and curl. This advanced formula restores and restructures hair by infusing a 

special blend of natural keratin deep into the cuticle. The keratin is bonded 

to the cuticle by the heat of the flat iron. This encases the hair follicle with a 

keratinous bond that will block the effects of humidity. The hair will be more 

manageable and take much less time to style. It will be noticeably softer and 

straighter, with added life and shine that will last from three to five months. 

It is gentle enough to use on all hair types: color treated, chemically processed, 

bleached or highlighted hair. That’s especially important, because 

we all love our hair color! 

Angela Smith is a seasoned hair stylist with over 20 years of experience. She has mastered the art of 

advanced Vidal Sassoon hair sculpturing and is recognized as an “expert colorist” in her field. She is one 

of many talented stylists of Salon Da-V in Stockton, CA. Angela wants to know your questions and concerns 

regarding your hair. Please submit your questions to our Facebook page, HERLIFE of Central Valley and 

ask Angela! 


finance 

Essentials for Estate Planning 

By Candi Smith 

I 

hink of the last five people you’ve known who have passed away, and 

consider their cause of death. How many knew their death was pending, 

and how many left this Earth with no warning? As a rule, we don’t choose 

the day that our souls leave our bodies. 

But you do have choice when it comes to how well prepared you leave your 

financial assets for the loved ones you leave behind. And there are a few musthave 

documents you should establish to ensure that your financial and personal 

wishes are conveyed. 

according to Julie Garber, an experienced estate planning attorney and coauthor 

of Estate Planning Strategies: Collective Wisdom, Proven Techniques, there 

are five essential documents which provide an organized approach for dealing 

with your assets if you die or are mentally incapacitated. She recommends you find 

an attorney in your state versed specifically in estate planning law. 

There are two basic types of estate planning—will-based and trust-based. 

Both estates should be covered by an Advanced Medical Directive, Living Will and 

Financial Power of Attorney. Additionally, will-based estates should have a Last 

Will and Testament, while trust-based estates should have a Pour Over Will and 

Revocable Living Trust. 

an Advanced Medical Directive (sometimes known as a Medical Power of 

For trust-based estates, a Pour Over 

Will acts as a “safety net” for any 

assets that you might have missed 

when you were setting up your trust. 

Attorney) gives authority either to a guardian, 

conservator or health care agent to 

make medical decisions if you are declared 

mentally incapacitated and unable to make 

those decisions on your own. 

a Living Will provides written instructions 

to a health care agent about whether 

or not you want life-sustaining procedures 

if you have been diagnosed with a terminal 

illness or are in a vegetative state. It also 

instructs family members on how to manage 

your quality of life in case of terminal 

illness. 

a Financial Power of Attorney delegates 

a person to manage your financial 

assets (those titled in your name, including 

retirement plans) in the instance that you 

are either deceased or have been declared 

mentally unable to make decisions on your 

own. It can also be used to move monies 

into a Revocable Living Trust if you are 

incapacitated before the trust has been fully 

funded. There are two forms of Financial 

Power of Attorney: Durable (which 

goes into effect immediately upon your 

signature) and Springing (which goes into 

effect after you’ve been declared mentally 

incapacitated). 

Trust-based estates are bound by a 

Revocable Living Trust which contains 

detailed instructions covering three 

important phases of your life: what happens 

when you are alive and well; what happens 

if you become mentally incapacitated; and 

what happens after you die. By putting 

your assets into a Revocable Living Trust, 

you avoid having them tied up in probate 

court (a process where your state court 

system determines how your assets will be 

divided). 

For will-based estates, a Last Will 

and Testament contains detailed instructions 

for how to handle your assets upon 

your death. And if you have minor children, 

it will also contain provisions for designating 

a guardian. For trust-based estates, a 

Pour Over Will acts as a “safety net” for any 

assets that you might have missed when 

you were setting up your trust. It doesn’t 

contain much detail since your main 


instructions are contained in your Revocable Living Trust. 

in addition to these necessary estate planning documents 

recommended by Ms. Garber, the small business website, 

www.AllBusiness.com, recommends a few more details be 

addressed. Ensure that your beneficiaries are current on your 

life insurance policies, retirement survivor benefits, and any 

other financial paperwork that requires beneficiaries. Keep all 

the paperwork regarding your financial affairs in one place, and 

provide the information about where it can be found to someone 

you trust. The last thing your grieving loved ones need is a 

scavenger hunt to look for your assets. 

Taxes can be a tricky matter when estates are being 

settled. For large estates, you can gift up to $11,000 per individual 

tax-free. And as a rule, life insurance policies paid out 

to surviving spouses are tax-free. However, if a life insurance 

policy is paid out to someone other than a spouse, even if it’s 

your children, there will be estate taxes assessed against the 

payment. To avoid this situation, an Irrevocable Life Insurance 

Trust (ILIT) might be in order. Once an ILIT is established, it is 

considered to have no owner so you will not be able to change 

or cancel the policy. And if you decide to transfer an existing life 

insurance policy to an ILIT, and you die within three years of 

the transfer date, the payout will be taxed. Therefore, in these 

instances, it’s important to establish an ILIT with a fail-safe 

clause that would defer a payout until the three-year mark has 

been passed. 

By planning your estate now, you leave a legacy of 

thoughtfulness for your loved ones that will always be 

remembered. 

www.kempercpa.com 

3031 West March Lane, Suite 133 South 

Stockton, California 95219 

929 North Central Avenue, Suite A 

Tracy, California 95376 


herlife spotlight 

Lucille's Bloody 

Mary Mix 

3 

Tempting 

Varieties 

By Ann E. Butenas 


I 

have never given much thought into what goes into a 

Bloody Mary. If you were to ask me, I’d say, “Tomato 

juice, vodka and celery.” Honestly, I have never even 

tried one, but just five minutes into a conversation with Rose 

Marie DuQuette, Co-Proprietor of Lucille’s Bloody Mary Mix, I 

found myself not only craving one, but coming to the realization 

that these amazing products can be used in so many wonderful 

ways and don’t necessarily have to involve alcohol! If your 

pantry is not stocked with Lucille’s exciting and tasty products, 

then your pantry has been short-changed! 

rose Marie, along with her husband Gary, began this 

incredible journey in June 2009. Even though both of them 

ambitiously pursue their own career paths–Gary owns an insur- 

You can take it anywhere. 

Going out with friends? 

Put a packet in your purse! 

Leaving on vacation? 

Pack a few packets into 

your suitcase. 

ance brokerage business and Rose Marie owns an accounting 

firm–nothing speaks to their hearts more than their business 

venture of Lucille’s Bloody Mary Mix. 

“This was basically a kitchen table idea that expanded 

and we are simply enjoying the growth it is realizing now,” said 

Rose Marie. “Gary actually initiated the idea several years ago, 

but, just as life does for so many of us, other things got in the 

way and it never got off the ground.” 

Until, however, a fateful trip to Puerto Vallarta a few years 

ago rekindled the passion to bring Lucille’s Bloody Mary Mix to 

the public eye. “While we were on vacation there, we could not 

find a good Bloody Mary drink and we could not find celery salt 

and Worcestershire sauce,” explained Rose Marie. “So, when 

we arrived back home, we found a company through which we 

ordered some spices and the ball began rolling from that point 


on. Gary became the ‘mad scientist’ mixing formulas for me to 

taste and approve.” 

initially, Lucille’s had just one flavor. They have now 

grown to three tempting varieties: San Francisco Mild, New 

Orleans Nippy and Cajun Hot. They have test-marketed selling 

them at the Farmer’s Market in Lodi on Thursday nights and 

on Sunday mornings in Stockton. Their products are also used 

at various local venues, including Wine & Roses Resort, AVE on 

the Mile and are sold at several retail outlets as well. Gary and 

Rose Marie also enjoy doing tastings at special events. 

over the past two years, Lucille’s Bloody Mary Mix has 

undergone a few makeovers in terms of branding and has 

recently introduced its latest logo. “We took Miss Lucille from 

her original school marm look to the classy and elegant pose 

she strikes today,” said Rose Marie. 

All it takes to make your own 

mouth-watering Bloody Mary 

libation is just one tablespoon 

of the product to 16 ounces of 

tomato juice. 

The excitement Rose Marie has for her products is 

undeniable, and her passion will make even the most novice 

Bloody Mary enthusiast desire to become a pro on the subject. 

Even I now know what ingredients make the perfect Bloody 

Mary drink and how I can also use some of those ingredients to 

inspire great recipes! I have moved beyond the lingo of celery 

sticks and tomato juice! 

Unique to this mix is the fact that it is truly portable. You 

can take it anywhere. Going out with friends? Put a packet in 

your purse! Leaving on vacation? Pack a few packets into your 

suitcase. And with football season in our midst, it’s time to spice 

up the tailgating festivities with some Lucille’s Bloody Mary 

Mix! “This product travels very well,” noted Rose Marie. “Plus, a 

little bit of it goes a long way.” 

all it takes to make your own mouth-watering Bloody Mary 

libation is just one tablespoon of the product to 16 ounces of 

tomato juice. Then, shake vigorously. (No stirring allowed. 

That will deviate from the drink’s taste and integrity!) Even 

better, one four ounce bag or shaker jar makes eight quarts 

of product for as little as $7! You can make as little or as much 

as you like, easily storing the rest. This does has an ambitious 

shelf life! 

rose Marie and Gary have enjoyed the journey thus far 

and have learned so much along the way but realize they have 

so much more to learn. “It took us eight months to formulate 

our original recipe to get the spice company with which we 

now do business for us,” said Rose Marie. “Lucille’s is now 

blended for us by a large spice company that takes their spices 

and makes us a batch when we order the product.” 

The dynamic duo has also hired a packaging company to 

professionally pack and ship their products locally and across 

the country. 

In addition to using the product to make the proverbial 

Bloody Mary Mix, Rose Marie offers a recipe book that provides 

ideas on how to use the products in fried potatoes, scrambled 

eggs, sprinkled on jicama, or used on chicken, fish and ribs. 

The options are virtually endless! Lucille’s can also be mixed 

into beer (Red Beer) and energy drinks. You name it…there’s 

probably an application for it! From the bar to the kitchen to the 

backyard barbeque, there’s always a place for Lucille’s Bloody 

Mary Mix. 

For more information on Lucille’s Bloody Mary Mix, be 

sure to visit them on the web at www.lucillesbloodymarymix.com 

or call them at 1-877-582-9769. 


home 

Organizing Your 

Kitchen Space 

By Kristen Do yl e 

Inventory What You Have 

The first step in pantry and refrigerator organization 

is inventorying what you have. Pull every item 

out of your space. Sort through each item and check 

expiration dates. Toss anything that has passed the 

“best when used by” date. Also, really consider what 

items you use regularly and what items might be good 

to donate to a food pantry. If there are items you can 

get rid of to conserve on space, now is a great time to 

do it. 

The next step in inventorying your fridge and 

pantry is to break everything down by category— 

canned goods, snacks, crackers, pasta, etc. Organize 

those items together as they would be found in a 

grocery store. If you want to get really organized, start 

a printed list of the items you have in your pantry and 

refrigerator. As you begin to use the items, you can 

mark them off of your list and add them to a grocery 

list for your next shopping trip. 

T 

he kitchen is the heart of the home. It is also one of 

the most difficult spaces in the house to maintain 

organization. With the constant influx of pantry and 

refrigerator items, it is difficult to find a low-hassle system that is 

easy to maintain. 

Because the kitchen is such an important part of the home, 

it is worth the extra time it will take you to get things in order. 

Devote some time to getting your kitchen organized and you’ll feel 

immediate relief as the rest of your home begins to step into place. 

The two main areas you will want to focus on when it comes 

to organizing your kitchen space are your pantry and refrigerator. 

When taking the time to organize your pantry and refrigerator 

it is best to start off by inventorying what you have, determining 

what to keep and what to get rid of, then finding a solution for 

long-term storage and organization. 

Storage 

Once you have weeded out the food items you 

want to keep and the items you are ready to donate or 

put in the trash, it is time to determine the best way to 

store what you have. 

large clear bins for cereal, pasta and other dry 

goods are a great idea for pantry storage. Placing 

items like flour, sugar and brown sugar in canisters 

that fit in your pantry add to the overall feel of 

organization as well. 

labeling your shelves based on the purpose of 

the food (canned goods, baking, pasta) is also key in 

maintaining a system for long-term organization. 

once you have effectively cleaned out and 

organized your pantry and refrigerator areas, the 

key to keeping it organized is to set aside time each 

month to go through the items you have and to weed 

out what you no longer need. Although the initial day 

of organizing will be a big job and will take some time 

to accomplish, if you commit consistently to reviewing 

your storage areas for 15 minutes once a month 

you will turn the heart of your home into a place of 

organization and harmony. 



tie the knot 

Janelle Meyers & Stephen Nelson 

By Maril yn Wright 

Photos by onelove photography 

O 

n December 5th, Janelle Meyers' family lured her to 

her halfway-built home to look at what she thought 

was a piece of used furniture. Upon entering the 

house she was shocked to find the love of her life down on one 

knee asking for her hand in marriage. She excitedly said yes 

and the two immediately celebrated with their parents and a 

surprise visitor—Janelle’s brother who was supposed to be in 

Spain for another few months! Since that day, not much has 

slowed down for the couple. They were married almost exactly 

seven months later on July 3, 2011. 

stephen Nelson met Janelle through work. He was 

managing a retail store in Lincoln Center when Janelle came 

by to introduce herself as a member of the new marketing team 

for the Center. After Janelle walked out, Stephen’s boss said, 

“Now that’s the kind of girl you want to date!” So Stephen did 

just that. After many emails to Janelle for what she thought was 

“marketing help,” he worked up the courage to ask her out on a 

date and they hit it off over a sushi dinner. 

stephen and Janelle tied the knot on the course at Woodbridge 

Golf & Country Club. The 180 guests were greeted with 

a glass of champagne as they made their way to the fairway. 

The couple had 13 of their closest friends stand beside them 

as they read vows they had written to each other. Their words, 

both loving and very honest, made the guests (and each other!) 

laugh out loud. 

The reception took place at St. Jorge Winery in Acampo, 

an intimate Italian-themed family winery. The couple’s style 

was evident through the little details at the wedding and 

reception- the groomsmen’s sleek black suits with suspenders, 

the bridesmaids’ adorable party dresses worn with vintage 


Tied the Knot July 3, 2011 

BUSINESSES THAT SHARED IN THE LOVE 

pearl necklaces and gold heels. The ensembles were fun and 

stylish yet also classic and timeless. Their wedding colors were 

black, gold and pearl. The bride wore a custom-made bracelet 

created from the groom’s grandmother’s pearls. Each invitation, 

favor and program–designed by co-worker Mari Tripp–also 

donned individual pearls. “We had fun with all the details and 

really made it our own,” said Janelle. Even the programs were 

designed to also serve as fans for each guest on the expectedly 

warm July day. 

according to the bride, the event went off without a hitch 

because of the amazing local vendors the couple chose. DJ 

Marquis of Marquis Entertainment, kept the party going all 

evening. In fact, the couple said they weren’t ready to leave 

when the night was over! Sweet Peas Floral Design did the 

flowers, very earthy in shades of green and white. The bridal 

Bridal gown: 

Bliss Bridal Salon 

Bridesmaids' gowns: 

Bliss Bridal Salon 

Hair styling: 

Rachelle Kroll of Stained Salon 

Event Design: 

Mari Tripp of SAss! Public Relations 

Carmen Wenborn 

cAtering: 

Chef Lucia Cello at St. Jorge Winery 

Florist: 

Sweet Peas Floral Design 

PhotOGRAPHY: 

onelove photography 

VidEOGRAPHY: 

Oyler Video Productions 

DJ/cOORdinator: 

Marquis Entertainment 

Venues: 

Woodbridge Golf & Country Club 

St. Jorge Winery 

cAke: 

Specialty Cakes 


50 HERLIFEmagazine.com 

gown and bridesmaid dresses were purchased at Bliss Bridal 

Salon. The wedding cake was made by Specialty Cakes in 

Lodi and the day was captured by Oyler Video Productions 

and OneLove Photography. 

and when asked about their favorite part of the day, 

Stephen and Janelle both agreed it was the ceremony. Pastor 

Rod Suess of Vinewood Church spoke wonderful words of 

wisdom as they began their life journey together. 

stephen, 26, was born and raised in Stockton and graduated 

from Lincoln High School in 2003. He went on to earn his 

Bachelor’s Degree in Business Administration from University 

of the Pacific. Following college he managed Sundance Sports, 

until he began his career as a producer at Truex Insurance. 

Janelle, 25, is from Lodi and graduated in 2004 from Lodi 

High School. She attended Azusa Pacific University where 

she earned her Bachelor’s Degree in Communication Studies 

and Business Administration. After working as an event/sales 

coordinator in Newport Beach for a year, she returned to Lodi. 

Janelle works for SASS! Public Relations and orchestrates 

the marketing for their client, Lincoln Center. Both Stephen 

and Janelle are very passionate about their careers and feel 

blessed to work for such amazing companies that believe in 

working hard and playing hard! 

admitting that the wedding planning was pretty stressful, 

both Stephen and Janelle said they still wouldn’t change 

a thing! They have wonderful memories of their “perfect 

day.” The couple honeymooned in Aruba and now reside in 

Woodbridge with their one-and-a-half year old Doberman, 

Dexter.

love & relationships 

Ask 

Jaime Lee 

By J aime Lee 

Photo by La Vene Stephens 

Q: 

I have been with my boyfriend for six years and I 

love him dearly, but he wants to get married. My 

parents got divorced when I was young and I swore 

to myself I would never get married so I would 

never have the chance to get divorced. I don’t want to lose my 

amazing boyfriend (and best friend) but I am scared to get married 

– any advice? 

-Sharon, Stockton 

A: 

Dear Sharon, 

When you finally do approach your beautiful 

wedding day...do you really want to be dragged 

down the aisle, kicking and screaming past your guests? If YOU 

are not ready to get married, don’t jump into it just because he 

is! Marriage is completely different than dating. Yes it can be 

wonderful but it’s also a big challenge. Once you get married 

you share everything. And I mean EVERYTHING! It’s the little 

things you don’t think about that lead to arguments you never 

had before like, “Why am I the only one who scrubs the toilets 

around here?” You both need to be ready before you take that 

big step! If he truly loves you, then honey...he will wait! But 

don’t let other failed marriages you have witnessed discourage 

you from living YOUR life. Those are two different people with 

different circumstances that led to a disastrous relationship. Not 

all marriages end in divorce and not all marriages are unhappy. 

I wouldn’t trade my marriage for anything. Despite having cold 

feet in the beginning myself, I ultimately knew this was the 

man I wanted to spend the rest of my life with. We had been 

dating for eight years and I still felt unprepared for marriage! 

But feeling scared is natural. I thank GOD everyday that I didn’t 

let my fears ruin what has been the most beautiful part of my 

life. Try this for me, picture your life together years from now 

as a married couple and then picture your life without him in 

it. Which one is your picture perfect life? Seeing a counselor 

together may be a good option so you can talk through the pain 

your parents’ divorce has caused and relieve some fear about 

marriage. Be honest with him about those fears and ask him to 

be patient with you. If this relationship has the potential to be a 

lasting and loving marriage, you might as well start practicing 

patience with each other now! Best Wishes! 

Jaimee Lee rocks the airwaves on Kat Country 103’s, 

"DJ Walker in the Morning Show!" She has given 

relationship advice to her girlfriends and thousands 

of listeners over the years. Now you can ask her the 

secrets to a long-lasting and happy relationship. 

Jaimee Lee has been happily married for eight 

years and is expecting her first baby in September! 

Please email Jaimee Lee with your love and relationship 

questions, jaimeelee@herlifemagazine.com. 


in the valley 

NOTE: All calendar events must be received by September 1st 

for the October issue and adhere to our guidelines. Email 

kimberly@herlifemagazine.com for guidelines and to 

submit entries. 

1 September 

Breastfeeding: Getting off to a Great Start 

Location: Lodi Memorial Hospital 

975 S. Fairmont Ave., Lodi, CA 

Date: September 1st 

Time: 6:30 PM – 8:30 PM 

Details: Lodi Memorial Hospital offers a breastfeeding 

course, covering the advantages of 

breast-feeding, basic anatomy, the breast-feeding 

process, common problems and solutions. Each 

participant will receive a breast-feeding DVD. 

Please bring a doll to class. No Children. No cost. 

Call 209-399-7520 to register. 

12 September 

The Dr. Russell B. Steele Memorial Golf 

Tournament 

Location: Woodbridge Golf and Country Club 

Woodbridge, CA 

Date: September 12th 

Time: 8:30 am Registration 

Details: Lodi Memorial’s annual golf tournament, 

The Dr. Russell B. Steele Memorial will be held 

at Woodbridge Golf and Country Club. $150 per 

person. Registration and sponsorships are still 

available. Contact Jill De Herrera, 

209-339-7833. 

17September 

Gallo Opener 

Location: The Gallo Center 

1001 I Street, Modesto, CA 


Time: 3:00 PM 

Details: 2011/2012 season opener! One of 

America’s most prolific comedians of all time, 

Bill Cosby has dazzled generations of fans with 

his comedy routines, also captured on his iconic 

albums and best-selling books such as Fatherhood 

and the groundbreaking The Cosby Show. 

His comedy transcends age, gender, and cultural 

barriers. Cosby broke television’s racial barrier 

with a role in I Spy, becoming the first African 

American to co-star on a television series and 

win three consecutive Emmys for Outstanding 

Lead Actor. Contact The Gallo Center, 

209-338 -2100 or www.galloarts.org. 

Stockton Ports vs. Modesto Nuts – Last Home 

Game of the Season! 

Location: Banner Island Ballpark 

Stockton, CA 

Date: September 1st 

Time: 7:00 PM 

Details: With 60 seasons under their belts and 

11 league titles to their credit, the Stockton Ports 

are truly a rich part of Stockton and Professional 

Minor League Baseball’s history. Come out to 

Banner Island Ballpark on the waterfront and 

cheer for your favorite team: the Stockton Ports 

or Modesto Nuts! Enjoy Fan Appreciation Day 

and Thirsty Thursday. For more information 

contact info@stocktonports.com or call 

209-644-1900. 

11September 

9 – 11 Memorial Service 

Location: The Revival Center 

825 7th Street, Modesto, CA 


Time: 10:00 am 

Details: The Revival Center presents the ten 

year anniversary of 9-11 Memorial Service. 

Honoring all branches of Armed Services, Veterans- 

Foreign and Home, Fire, Police, Emergency, 

Medical, Highway Patrol, and all first responders. 

Contact Jeremiah 209-522 - 3066 

52 HERLIFEmagazine.com 

15 September 

Third Thursday Artwalk 

Location: Downtown Modesto 

Modesto, CA 


Time: 6:00 PM 

Details: The third Thursday of every month 

there is an Art Walk Downtown Modesto. Stop by 

our office (The Modesto Convention and Visitors 

Bureau, 1150 9th Street Suite C) and pick up a 

map. Enjoy art, friends, light music and refreshments 

All Year Long. www.modestoartwalk.com 

Lodi Grape Festival and Harvest Fair 

Location: Lodi Grape Festival Grounds 

413 East Lockeford Street, Lodi, CA 

Date: September 15th – 18th 

Time: 4:00 PM - call more information 

Details: The Festival’s mission and main purpose 

is to promote the agriculture and agricultural 

products of San Joaquin County and to offer 

diverse forms of agricultural education, and a 

whole lot of fun!!! For more information call 

209-369 -2771 or email us at 

info@grapefestival.com. 

22 September 

Stockton Symphony presents “Classic I: 

Rhythms From the Americas” 

Location: Atherton Auditorium at San Joaquin 

Delta College/A. G. Spanos Center University of 

the Pacific, Stockton, CA 

Date: September, 22nd – 24th 

Time: 8:00 PM - contact for other times! 

Details: One of the brightest instrumental talents 

to emerge from Croatia, Martina Filjak is garnering 

international praise not only for her passion 

and galvanizing strength at the keyboard but 

also for charismatic personality and magnetic 

stage presence. For ticket information call 

209-951 – 0196. 

24 September 

Health and Wellness Family Festival at 

Lodi Lake 

Location: Lodi Lake 1101 W Turner Road, 

Lodi, CA 


Time: 8:00 PM - contact for other times! 

Details: Lodi Chamber of Commerce, City of 

Lodi Parks and Recreation and General Mills are 

presenting the 1st Annual Health and Wellness 

Family Festival at Lodi Lake. The festival will 

start with the General Mills Trix Run – 5k run

and family walk starting at 9:00 am and ¼ mile 

Trix is for Kids run at 10:30. (trixtunrun.generalmills.com) 

The entire day is free for the whole 

family with lots of information and give-a-ways 

on healthier living and lifestyle products. For 

more information call 209-333-3338. 

25 September 

Bottom Line Duo 

Location: The Gallo Center, 1000 I Street, 

Modesto, CA 


Time: 3:00 PM 

Details: Bottom Line Duo is an internationally 

touring bass and cello duo that plays Bach to 

Ozzy Osborne in chamber music fashion. You 

will hear famous works and new pieces uniquely 

played on the lyrical lines of a cello and the deep 

resonance of the string bass. Their music, comedy 

and talent appeals to all ages. Contact The 

Gallo Center, 209-338 – 2100 or 

www.galloarts.org. 

“Follies” A Musical Revue 

Location: Alex and Jeri Vereschagin Alumni 

House, University of the Pacific, Stockton, CA 


Time: 2:00 PM 

Details: A delightful musical evening spanning 

the years from early operetta to early musical 

theater. The repertoire includes seldom heard 

classics and contemporary favorites by composers 

such as Irving Berlin, Teven Sonheim 

and Cole Porter, and features show tunes from 

musicals including Kiss Me, Kate and Titanic. 

The event is a joint fundraiser benefitting the 

Stockton Opera Association and the University 

of the Pacific Theater. Call 209 – 946 – 2417 for 

tickets. 

29 September 

Stockton Arts Commission – 34th Annual Arts 

Awards Celebration 

Location: University Plaza Waterfront Hotel, 110 

W. Fremont Street, Stockton, CA 


Time: 5:30 PM to 9:30 PM 

Details: Join the Stockton Arts Commission as 

it celebrates the Stars of Stockton’s Galaxy at the 

34th Annual Arts Awards Celebration. Awards 

like the Career Achievement, Star Award, Patron 

Award, Arts Educator Award and many more. 

For more information call 209-957-5096. 

30 September 

Notte Elegante 

Location: The Gardens of Capecchio Ovest at 

the lovely home of Joan and Dino Cortopassi, 

Stockton, CA 


Time: 6:00 PM – 10:00 PM 

Details: The Women’s Center of San Joaquin 

County will host a special event in celebration 

of the agency’s 35 years of serving victims of 

domestic violence and sexual assault in our 

community. As part of this elegant night, guests 

will enjoy an evening of fine dining, fine wine, 

good friends, entertainment, and an array of 

interesting live and silent auction items for their 

bidding pleasure. Call 209-941 – 2611. 

26 August 




Effortless 

home improvement 

Before 

After 

Contractor’s Lic. #886537 

2303 S. Stockton St. • Lodi, CA 

209-334-4060 • www.classicdesignftc.com 

Hours: M-F 9-5 • Sat 10-5

Elishia Ehlers - HER LIFE Magazine

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