Actors of nearly all ages needed

Auditions for summer productions of “Twelfth Night” begin today at 6 p.m. while tryouts for “The Wizard of Oz” start at 10 a.m. Saturday.
The Changing Faces Theatre Co. auditions are being held at St. Paul’s Church, 701 S. Pleasant St., in Lodi.
Today’s tryouts for William Shakespeare’s comedy are for those 16 and older.
Those ages 7 to 12 can audition for “The Wizard of Oz” at 10 a.m. Saturday. Tryouts for those 13 and older are at 2 p.m.
The productions are being staged at Jessie’s Grove Winery in Lodi: “Twelfth Night” on June 18-21 and “The Wizard of Oz” from July 16-19.
Information: (209) 747-8043;

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Wrestling legend to stage Stockton show

Mick Foley, a former professional wrestler who also writes books for children, stages “Tales From Wrestling Past,” his one-man show, Aug. 10 at Stockton’s Bob Hope Theatre.
Tickets — priced at $22.50 — went on sale today.
Foley. also a comedian, actor and sports commentator, will spend time that day at StocktonCon, a comic-book convention at Stockton Arena, where he’ll pose for photographs and sign autographs.
Also known as “Dude Love,” “Jack Foley,” “Cactus Jack” and “Mankind” during his 20-year pro wrestling career, he’s published four memoirs, four volumes of children’s fiction and two books of contemporary fiction.
He’s also appeared in 30 films and TV programs and was a member of World Wrestling Entertainment — he won three heavyweight championships and is a member of its hall of fame — World Championship Wrestling, Extreme Championship Wrestling and Total Nonstop Action Wrestling.
A native of Bloomington, Ind., Foley’s “billed” career height and weight were 6-foot-2 and 287 pounds. He wrestled and played lacrosse during high school in East Setauket, N.Y.
As a pro wrestler, he was identified as being from Truth Or Consequences, N.M., and now lives in Head of the Harbor, Long Island, N.Y.
He has referred to his theatrical production as “like being in the ring without getting hurt.”

Mick Foley

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Nut-milk recipe leftovers

Here’s another recipe from today’s story on making your own milk from nuts.


Almond shortbread with cacao nibs. (Anne Cusack/Los Angeles Times)

45 minutes, plus cooling time. Makes about 1 1/2 dozen cookies.
2/3 cup plus 2 tablespoons refined coconut oil, at room temperature
1/3 cup vegan sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2/3 cup almond meal
1 cup (41/4 ounces) flour
1/2 cup cacao nibs
1. In the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl using a hand mixer, beat together the coconut oil, sugar, vanilla extract, almond extract and salt until well combined, 1 to 2 minutes.
2. By hand, stir in the almond meal and flour until thoroughly incorporated. Use your hands if needed to knead the ingredients, still in the bowl, together to form a uniform dough. Stir or knead in the cacao nibs.
3. Form the dough into a log approximately 2 inches in diameter, and roll in a sheet of plastic wrap (the dough will be crumbly, and the plastic wrap will keep each cookie in place as it is sliced). If the dough is too soft to slice, refrigerate the log to firm it up, 10 to 15 minutes.
4. Heat the oven to 350 degrees. Cut the log, still in the plastic wrap to support the dough, crosswise into slices one-fourth-inch thick. Remove any pieces of plastic wrap and space the slices 11/2 to 2 inches apart on parchment-lined baking sheets. Tip: Rotate the log one quarter-turn in between slices to keep the round shape of the cookies as they are sliced.
5. Bake the cookies until set and very lightly colored, 16 to 20 minutes, rotating the cookies halfway through for even baking.
6. Place the baking sheets on a rack and cool the cookies completely before removing.
Calories 177
Protein 2 grams
Carbohydrates 11 grams
Fiber 2 grams
Fat 14 grams
Saturated fat 10 grams
Cholesterol 0
Sugar 4 grams
Sodium 33 mg
NOTE: Sugar is often processed using animal bone char, which is unacceptable to many vegans. This recipe calls for vegan sugar (animal-free processing), which is generally available at health food markets, as well as online.

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Systematic, hydromatic, ultramatic

Hot Copper Car Show in Copperopolis is set for May 3

The 14th Annual Hot Copper Car Show is set from 8 a.m. to 4 p.m. May 3rd in Copper Town Square on Highway 4 in Copperopolis, and is sure to get enthusiasts engines roaring.
This event is now one of the largest hot rod and custom car shows in the Mother Lode. The public can attend free of charge.
The car show brings thousands of car enthusiasts to the beautiful hills of the Mother Lode the first Saturday of May each year.
The Lake Tulloch Lions Club sponsors the show with all proceeds going to benefit the community through scholarships and other services through sponsors from Calaveras and Tuolumne counties.
The show features hot rod and custom cars from throughout Northern California.
Each car owner gets a special dash plaque and will take part in the judging for the best cars at the show in a variety of categories.
There will be food, raffles, and fun for the public too with two bars and a light breakfast available early in the morning and an afternoon lunch. Dozens of vendors will also be present. There will even face painting for the kids. OK, adults probably can get in on that, too.
For information on the show, call Ron Massei at (209) 785-4288 or Ken Osteen (209) 785-8933;;

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Wannabe princesses, make your moo-ve

The local dairy industry is now accepting applications from young women wishing to compete for the District 5 Dairy Princess. Contestants must be 17 to 21 years old by Sept. 1, unmarried (by Sept. 1, too?) and have family in the dairy industry or a dairy-related background (does being a cheese connoisseur count?). The winner will represent the dairy industry in District 5 (Alpine, Amador, Calaveras, Contra Costa, El
Dorado, Sacramento, San Joaquin and Yolo counties) as a spokeswoman and will
represent the California dairy industry in appearances at schools, fairs, industry meetings, service clubs, parades and with the media. The newly selected princess will also participate in a week of training that includes industry tours, presentation and etiquette. Applications must be submitted by May 2 and may be obtained from Katherine Nissen at (209) 639-1715 or, the CMAB office at (209) 525-6875 or online at

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LENS in focus

Hey SJ:

We’ve started doing the food and wine feature at least once a month and have been trying to add a bit more culture and soul to our pages. If there are any items you’d like to see more of or have an amazing feature or food story idea, please email them to me at

I personally will be out for the next 3-4 weeks, but will be brainstorming non-stop, I’m sure. Hit me up!

Office: 209.546.8274

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More coffeecake fun

There were several recipes from (tomorrow) Wednesday's B1 coffeecake story that we just couldn't fit in. Good thing we have the Internet! Enjoy these other flavors.
Frangipane is a favorite filling for twists. Almond paste is mixed with butter, sugar, egg and flour in a food processor. Then a strip of that mixture is spread down the center third of a rectangle of dough, the side thirds are cut into strips and criss-crossed over the filling.
This recipe will fill 2 portions of sweet coffeecake dough. If you have leftover almond paste, make marzipan shapes: Pinch off portions of almond paste and roll them into large marble shapes, then dip into melted semi-sweet chocolate. Set them on wax paper to firm up.
4 tablespoon butter, softened
1 cup almond paste, separated into small pieces
1 large egg
1/3 cup sugar
2 teaspoons flour
Few drops almond extract, optional
Egg wash, made from 1 egg yolk mixed with 2 teaspoons milk, optional
Place butter, small pieces of almond paste, egg, sugar and flour into the bowl of a food processor. Whirl until smooth. Taste. If you like a more pronounced almond flavor, add almond extract one drop at a time. Scrape the mixture into a bowl.
Place the portion of dough on a piece of parchment paper. Roll into a rectangle about 12-by-10 inches. Place ½ the almond filling in a thick strip down the center third of the dough.
Using a knife, make 7 cuts on each side of the dough to make 8 strips of dough. Alternating sides, cross strips over the filling starting at the top and alternating side to side. Tuck the last strip under the dough to seal. Gently transfer the parchment paper holding the filled dough to a baking sheet. Repeat for a second portion of dough.
While the dough is rising, preheat the oven to 350 degrees. When ready for the oven, lightly brush the twists with egg wash. Bake the twists until golden brown, about 25 minutes. Allow them to cool on a rack.

Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
Roll 1/3 recipe sweet roll dough into a rectangle 12 by 10 inches. Smear with 2 tablespoons soft butter. Sprinkle evenly with 1/3 cup cinnamon sugar. Scatter the surface with 1/3 cup currants, soaked in 2 tablespoons warm rum. Starting at the long end, roll up jellyroll style, pinching the end seam. Cut roll into 12 pieces.
Place 3 pieces in the center of the pan. Place the remaining pieces around the sides. Let rise until dough has almost doubled in bulk. Bake for 25 minutes or until nicely browned. Makes 12 buns.
Cinnamon Sugar:
2 cups granulated sugar
2 tablespoons cinnamon
Mix together. Store in a covered jar. Store leftover sugar to sprinkle on toast. Keeps indefinitely. Makes about 2 cups.
Streusel Topping:
¾ cup flour
1/3 cup sugar
¼ teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼-inch pieces
Put the flour, sugar, cinnamon and salt in a food processor and pulse several times to mix. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Empty the crumbs into a medium-size bowl and rub between your fingers to make large, buttery crumbs. Set aside until ready to use.
After dough has risen in the pans, gently distribute streusel over the surface. Makes enough topping for 2 8-inch round pans of cinnamon buns.

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Eat your heart out (healthily)

January is the month many people choose to start a diet that helps them shed pounds and set course on a new beginning for health. February is “American Heart Month,” and what better way to make your diet work double duty than by enjoying delicious recipes that are good for your heart and help you lose weight.

Heart disease affects more than 82 million Americans, according to statistics from the American Heart Association. A simple first step in prevention is to eat more fruits and vegetables, which are naturally low in fat, sodium and calories, and do not contain cholesterol.

“There is no one ‘superfood’ or nutrient that can prevent heart disease,” registered dietitian Kathleen Stanley said in an interview with the Lexington (Ky.) Herald-Leader. “Research has shown that diets that contain whole grains and fruits and vegetables, and are generally low in fats, can help reduce risk for heart disease.”

Boost your heart health nutrition by adding these dishes to your diet this week.



2 tablespoons olive oil

1 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

2 cloves garlic, minced

One can (14 ounces) organic diced tomatoes

3½ cups water or vegetable broth

1 bay leaf

1 cup sprouted lentils

¼ cup minced fresh parsley

Salt and pepper, to taste

Heat olive oil in a large saucepan over medium heat. Add onion, carrot and celery, and cook, partially covered, until softened, about 10 minutes. Add garlic and cook for 1 to 2 minutes, stirring occasionally. Stir in tomatoes, and cook for 5 minutes. Stir in water and bay leaf. and bring to a boil. Add lentils. Reduce heat and simmer 5 minutes, until lentils are tender. Cover and let stand for 2 minutes. Stir in parsley and salt and pepper before serving. Makes 4 to 6 servings.

From TruRoots Originals


Studies show that a high consumption of orange and red vegetables might reduce the risk of cardiovascular disease. These recipes are from natural foods chef Christine Waltermyer, created for the Physicians Committee for Responsible Medicine.


3 medium beets

11/2 tablespoons lemon juice

1 tablespoon cider vinegar

1 tablespoon apple juice concentrate

1 teaspoon stone-ground mustard

1/2 teaspoon dried dill weed

1 to 2 yellow bell peppers, sliced

Wash and peel beets. Cut each beet in half, and each half into four wedges. To prevent staining your counter top, place a dark-colored towel or paper towels under your cutting board. Steam beets over boiling water until tender when pierced with a fork, 15 to 20 minutes.

Mix lemon juice, vinegar, apple juice concentrate, mustard and dill in a serving bowl. Add beets and toss to mix. Arrange beets on salad plate with sliced yellow peppers. Serve warm or cold. Makes 3 servings.

Nutrition information per serving: 36 calories, 0.2 g. fat, 0 mg. cholesterol, 1 g. protein, 8.4 g. carbohydrate, 1.1 g. fiber, 61 mg. sodium.


When you serve this dessert to the family, don’t tell them what’s in it.


1/4 teaspoon safflower oil

2 cans (15 ounces each) low-sodium black beans, drained and rinsed

1 cup pitted dates

1 cup all-fruit raspberry jam

1 tablespoon pure vanilla extract

1/4 cup whole-wheat pastry flour

1 cup unsweetened cocoa powder

1/4 teaspoon sea salt

Preheat oven to 350 degrees and spray an 8- by 8-inch baking pan with the oil. Combine black beans, dates, jam and vanilla in a food processor, and process until smooth. Add flour, cocoa powder and salt, and process again.

Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week. Makes 16 brownies.

Nutrition information per serving: 145 calories, 1 g. fat, 5 g. protein, 8 g. fiber, 0 mg. cholesterol, 110 mg. sodium.

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Chocolate: Passion or addiction?

I am not a sweet person. OK, well I am, but I don’t gravitate toward sweet snacks usually. People are amazed that I only eat chocolate once in a while. Not just any chocolate either. Maybe I’ve just lucky enough to have a professional palate.
But, there have been times, as I looked at the pile of crumpled silver and red foil on my desk, when I wondered: Is it possible to be addicted to chocolate?
I know I am not alone here.
I find that as I get older, I have a greater appreciation for the richness of pure vanilla. But I’d be lying if I didn’t admit that a box of chocolates, or a bowl of foil-wrapped ones, will turn my head.
This is the week when many of us may be receiving a head-turning box of chocolates. If we’re lucky, the box alone, heart-shaped, red and frilly, will be as much of a treasure as what we may find inside it.
But before we go crazy and turn our box into a wasteland of brown paper liners, perhaps we need to have a serious chat.
Maybe it’s time for a chocolate intervention.
Wouldn’t it be wonderful to still have some of those chocolates left when the weekend is over? It is possible, I am told. It just takes a little effort and the will to eat mindfully.
For help, I turned to Susan Albers, a psychologist at the Cleveland Clinic, who specializes in eating issues. She has written numerous books on the topic, including “Eat Mindfully,” “But I Deserve this Chocolate!” and “50 Ways to Soothe Yourself Without Food.”
The doctor and I had a little chat about chocolate and whether someone can actually get addicted to it, the way they would alcohol or drugs. That’s a matter of debate in the science community, but Albers knows the desire is real.
“You don’t have the same kind of withdrawal, but the intensity of the cravings are pretty high. People talk about really wanting that chocolate. It’s like a magnet really calling your name from the other room,” she said.
Those intense cravings are what prompted her to start a monthlong help session on her Facebook page, offering tips to help folks deal with their chocolate cravings during the month of February. (You can visit at

Eating mindfully isn’t as difficult as it sounds.
According to Albers, it’s really as simple as taking the time to slow down and be in the moment when we eat. She doesn’t believe in trying to deny ourselves chocolate or any foods we love, because that’s a recipe for failure.
“Forget the just-say-no approach,” she said. “The more you fight it, the more you want it.”
Instead, try the Five S’s:
Sit down: Don’t just gobble up empty calories on the run. Sit down and enjoy the experience.
Sniff it: Take in the aroma of the chocolate before you bite it.
Section it or snap it: If you have a large bar, snap off a small piece to focus on.
Savor it: Eat it really slowly and pay close attention to how it tastes and how it feels in your mouth.
Smile: Take time to pause, and think about how pleasurable the experience was before racing off to have another bite.
The thing is, if you follow the five steps, chances are there won’t be another bite.
Albers said many of the people she counsels find that after eating one piece of chocolate mindfully, they are satisfied and don’t want another.
When cravings come — and they will — Albers said there are ways to deal with them. Walking is an excellent way to control chocolate cravings.
You can also enjoy a small amount in a healthful way, like Albers’ chocolate salad dressing. It contains just one ounce of chocolate. Here’s the recipe so you can make it for your own Valentine and serve it with a kiss, chocolate or real.
1 oz. dark chocolate, chopped fine
3 tbsp. balsamic vinegar
3 tbsp. olive oil
1 tsp. honey, or to taste
Dash of salt and pepper
Melt chocolate in the microwave. Stir in the rest of the ingredients. Whisk to combine.
Add to a salad with spinach, apples, blueberries, cashews or almonds and whole wheat croutons.
Makes about 1/3 of a cup.
Lisa Abraham can be reached at
©2014 Akron Beacon Journal (Akron, Ohio)

Distributed by MCT Information Services

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Theater raising funds for music

Bring Back the Music
What: Stockton Civic Theatre fundraiser
When: 6 p.m. Sunday; 5:15 p.m., reception
Where: Stockton Civic Theatre, 2312 Rosemarie Lane, Stockton
Tickets: $20
Information: (209) 473-2424

By Tony Sauro
Record Staff Writer
Live music is returning to Stockton Civic Theatre.
“We’re really, really excited,” said Dominee Muller-Kimball. “It’s like old-home week. It was great.”
She was reacting to a Thursday rehearsal by the 10 musicians and six vocalists who’ll perform during a Sunday fundraising concert at the theater.
An actor, singer and director, Muller-Kimball plans to help raise $32,000 so the four musical shows scheduled for 2014-15 at SCT can be accompanied by live music.
For most of four seasons, the 51-year-old community theater troupe has relied on taped music — with exceptions made for elaborate musical productions such as “Sweeney Todd.”
“It’s the immediacy,” said Muller-Kimball, who’s husband, Paul Kimball, conducts Sunday’s ensemble. “It’s the connectivity of everything in that space at one time. The actors, the stage crew, the audience, that live orchestra. You make magic.
“It’s exhilarating as an actor. It’s phenomenal. You’re living for each moment. That’s the beauty of theater. It’s in the moment.”
With enough funding — basically necessary to pay the “pit-orchestra” musicians at appropriate union rates — those musical moments occur during “Monty Python’s Spamalot” (June 25-July 20), “Chicago” (in the fall), “The Sound of Music” (holiday season, 2014) and “Legally Blonde” (summer, 2015).
The Sunday concert — all but one of the musicians and singers have performed previously with SCT — includes tunes from previous productions (“Pretty Women” from “Sweeney Todd,” “Suddenly Sidney” from “Little Shop of Horrors”), medleys from “Beauty and the Beast” and “Miss Saigon” and songs from upcoming 2014-15 productions.
Muller-Kimball said $8,000 has been raised with donations ranging from $500 to $1,000. The Webster Family Trust has donated $4,000.
“It’s amazing,” said Muller-Kimball, adding that 150 tickets for the fund-raiser had been sold as of Friday.
Contact Tony Sauro at (209) 546-8267 or Follow him on Twitter @tsaurorecord.

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