Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

We're taking the next step toward repairing the swimming pool at Hutchins Street Square. On Tuesday, we'll be asking the City Council (in a special meeting before or after the regular "shirtsleeve" study session) to award the project.

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

Great news thanks to the incredible generosity of the Lodi community: We'll be having free swimming summer weekends at the Blakely Park pool complex, starting Saturday, May 25.

Happy Monday! I hope all of you mothers soaked up so much good love yesterday, along with all of that sunshine. My family and I did what we always do — one of my mom’s favorite activities: Lounging by the … Continue reading →

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

Although we have a few touch-up items to complete, we've reopened the Skate Park at Kofu Park after two weeks of repairs. About a dozen kids were in the parking lot after school today waiting for the good news. After I walked the park with our Park Superintendent, we agreed it was ready.

Yesterday, I shared a few photos from Oakland and how I was surprised to find block after block of coolness. A few days later, I went back to Oakland with my friend Cindy and we discovered Piedmont Avenue. It’s fun, … Continue reading →

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

It is May 9, the annual Summer Safari Kid's Camp at Lodi Lake Park is scheduled to begin on Tuesday, May 28. We do not have one child signed up for this program. Without sufficient enrollment to make it financially feasible, we will cancel the program for the summer. We will make that decision on May 20.

Once again, I have been reminded that we can’t judge things in life by what other people say. Before last week, I just assumed Oakland streets were riddled with graffiti, guns and people who would rip my bag off my … Continue reading →

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

Prominent signs along the bank of the Mokelumne River at Lodi Lake Park indicate no swimming or wading is allowed in the river. Three provisions of the Lodi Municipal Code address swimming in parks (12.12.145, 12.12.150 and 12.12.160) specifically forbid bathing/swimming/wading except where designated.

Happy Wednesday, friends. I’m a few days late on Five Senses Monday, but I figure any time is a good time for reflection. I’ve been working on a lot of stuff lately. Taking and editing lots of photos of people … Continue reading →

A Philadelphia teacher was suspended last week for purchasing the “50 Shades of Grey” book for his 9^th grade student.

If you were at the Neighborhood Watch Spring Fling in the Park in Woodbridge you would have said, “this is great”.  Children playing old fashion musical chairs, bean bag tossing, hop sack racing, adults relaxing, people eating hot dogs, an antique Schwinn Bicycle collection, the Ham Radio Operators with antenna made from fishing poles, people … Continue reading »

Years ago, an elderly gentleman asked to speak with me in private. Grant had in his hands a folder containing 100 or so recipes, handwritten by his recently deceased wife. He spoke with tears in his eyes of her great love of cooking and the awesome dishes she prepared for them and others through the years. Knowing of my love for cooking, he asked if I would accept her recipes and steward them in the years ahead, to which I said “Yes.” Shortly thereafter, Grant passed away. I deemed it an honor to accept them and have utilized many of them in the years since, including the barbecue sauce recipe that follows.

Funny how a few cooking conversations with friends will cause me to launch into a culinary adventure. The other day my friend called and asked what to do with the liquid that was leftover from slow-cooking artichokes. She knows I am great at using leftovers but I told her to throw it away thinking it could have a bitter taste. However, I was intrigued by the idea of slow-cooking an artichoke. I am not an expert at crock pots since my mother’s idea of slow-cooking was a tomato meat sauce simmering all day on the back burner. Just a few days later, my adventure continued as I caught up with a long-time friend in the produce section of the grocery store right next to the newly created display of Globe artichokes. She told me how she cooks them in the microwave. Of course the scientist in me immediately decided to compare all three cooking methods.

Last July, the News-Sentinel reprinted an article from the Atlanta Journal-Constitution about a Georgia woman, Lauri Jo Bennett, who had capitalized on her talent for making fruit and pepper jellies by selling them online. Although I normally don’t get too excited about sugary fruit concoctions, I do enjoy canning and spent a little time producing various versions of her recipe. Lauri Jo called for blueberries but noted that other fruits worked as well. I produced a peach-habanero, using red and yellow bell peppers and one habanero, which we really like; surprisingly, it’s pretty mild. I then made the batch of blueberry, but a low-sugar version; I used jalapeños and green bells. Again, very tasty. For a low or no-sugar adjustment, follow the directions on jars of low-sugar pectin; it will make about half of the finished product-perfect if you don’t use much jam or jelly, anyway, and the flavor is still quite good. Last week, I put up another batch. The current fruit of choice, obviously, is strawberries; every street corner in the valley has a stand open right now. This time, I used orange and yellow bell peppers and red jalapeños-double the chiles, as a matter of fact, just to see if the heat factor kicked in. It didn’t really have any more heat but the flavor was even better. Below, I list Lauri Jo’s proportions; feel free to add or subtract hot chiles, as you see fit. Change up the bell pepper colors and/or use cider vinegar. I’m waiting for my purple bell to put forth its first pepper for the next batch of jelly (maybe Blackberry-Thai Chile!) Otherwise, it’s her recipe. Be very sure to follow all manufacturer’s directions for the canning process, especially if you are new to the method or have not canned in years. If you do make a change to the vinegar, make sure that it has 5 percent acidity listed on the label. I am always interested in new, completely different uses for familiar ingredients; at the moment, I am trying combinations that take the innocent strawberry in different directions. So, I have a bruschetta topping that I found in a seasonal magazine but have tweaked a bit. This one really needs no formal list, just the basic ingredients added in quantities that suit you: toasted rounds sliced from a French baguette, sliced strawberries, quartered grape tomatoes, minced red onion, fresh basil leaves; slivered, one eight-ounce container of cubed peaches (look in the refrigerated produce section), drained, olive oil, balsamic vinegar, sugar (small amount), sea salt and freshly ground black pepper. The original recipe calls for goat cheese, spread on the toasted, cooled rounds of bread, then topped with the fruit mixture. Cream cheese is a good substitute. So, on to the jelly:

Have you ever wondered where McLeod Lake, in downtown Stockton, got its name? I did. If you look at the Museum's earliest map of the Stockton area, which dates from the middle 1840s, you can see this very Scottish name right in the middle of what was then very Hispanic territory. How did this happen?

Craving some cake? Try making cake in a cup with hot chocolate mix. After spraying cooking spray in the mug, mix four tablespoons of flour, nine tablespoons of hot chocolate mix, a pinch of salt, one egg, three tablespoons of water and three tablespoons of oil. Microwave on high for three minutes and then tip the cake cylinder out of the mug. Serve with ice cream or whip cream, if desired. For more information, visit http://howto.wired.com/wiki/Make_Cake_in_a_Mug.

On Sat., Apr. 27, Lodi Health honored 46 volunteers at its volunteer appreciation luncheon.  The annual event was held in Lodi Health’s new Vineyard Café. Volunteers honored for milestone hours of service include: Janice McGill, 9,000 hours; Lester Sweet, 3,000 hours; Anna Hampton and Kimie Kawata, 2,000 hours; Donna Billups, Helen Laam and Dorothy Smith, … Continue reading »

First, Auburn. Then, Grass Valley. Last weekend, I went on a little wine-tasting getaway in California’s gold country. The Sierra Nevada foothills are fairly foreign to me, but it didn’t take long for me to promise to return. Next time, … Continue reading →

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

We're happy to be the site of the Lodi Wine Country Classic softball tournament, which started today and lasts through Sunday. There are 22 teams participating, the youngest for players ages 55 and up.

Abandoned cottages and industrial art studios. Chorizo and Bloody Marys. Tempranillo and almond champagne. The San Francisco Bay and the Sierra Nevada foothills. Big cameras and trusty Hipstamatic. Skirts and cut-offs. Origami earrings and red lipstick. Clean sheets and a … Continue reading →

The Lodi High Music Department, under the direction of Mr. Glen Guevara, presented its 2013 Spring Concert Friday evening to a supportive audience .   Performers included the Lodi High Jazz Ensemble, the Lodi HIgh Concert Band, Winter Percussion, and Winter Guard.  Musical numbers included Nessun Dorma, Scheherazade and Malaguena. Click on any photo to see … Continue reading »

Life would be so much more interesting and colorful if every community covered its exteriors with this much paint. One of my favorite parts of San Francisco is walking along the walls of the Precita Eyes Mural Project. It’s in … Continue reading →

Jeff Hood, Lodi Parks, Recreation and Cultural Services Director

A few of us traveled to Tracy on Tuesday for the ribbon-cutting on Legacy Fields, a massive sports complex just north of I-205 just off North Tracy Boulevard. There's little there now but a roadway, some roadside landscaping and gravel parking lots, but the grand vision is for dozens of different sports fields on 72 acres to accommodate soccer, baseball, softball and football. Eventually, the park is to consist of 166 acres of various park uses.

This Saturday is 4/20. What’s so special about that? If you’re asking yourself that question, you should be thankful you’re reading this.

Happy Monday! I hope all of you mothers soaked up so much good love yesterday, along with all of that sunshine. My family and I did what we always do — one of my mom’s favorite activities: Lounging by the … Continue reading →

The mere fact I got out of the office is a sign of the times.

Visit Lodi hosted a Tourism Luncheon on Tuesday at Wine & Roses.  Ken Nieland received recognition as Tourism Advocate of the Year.  Tom and Carmela Hoffman, owners of Heritage Oak Winery, received honors as “Winery of the Year”.  Nancy Beckman, President and CEO of Visit Lodi, oversaw the very classy event, providing insights into her … Continue reading »

Once again, I have been reminded that we can’t judge things in life by what other people say. Before last week, I just assumed Oakland streets were riddled with graffiti, guns and people who would rip my bag off my … Continue reading →

The Street Faire in downtown Lodi offered something of interest to everyone.  Food, furniture, fame, friends, firemen, fowl and foot-massages were all available within a few blocks Pine and School Streets.  The Chamber’s semi-annual event brought people from all over Northern California to a enjoy the day.  Click one of the thumbnails below to see … Continue reading »

Boxes of tulips at the altar. Out-of-state friends camping out in the distance. Ink and vintage lace. Tears of joy and genuine gazes. A sweet, sweet pooches in the wedding party. Wedding-dress cannonballs into the pool. It was perfect. Shooting … Continue reading →

Summer is on the horizon, and with it comes summer food. Every weekend warrior needs a few sides in their quiver that go along with the sweet and smoky offerings of barbeque. A good coleslaw recipe is one of the essentials. My favorite recipe has a lot of crunch, a little punch, and other ingredients that make it taste bright and fresh. The crunch comes from jicama, the punch from horseradish, and the freshness from either parsley or cilantro (your choice), and celery seed in the dressing. Jicama is a member of the radish family. If you've never seen one, ask your produce person. I've tweaked this recipe dozens of times to get a flavor profile pleasing to me, my family, and friends. I prefer rice vinegar because it's flavor is more subtle, and due to its sweetness, requires less sugar. I would invite you to work with it yourself, if you find some tastes either too soft, or too overwhelming. It's all about what you like, and what becomes a hit with those sharing your table. I use the prepackaged coleslaw mix from the bagged salad area, but feel free to chop your own cabbage and carrots, if that floats your boat. If you chop your own, you may have to double the dressing to get the proper ratio. I lifted the idea of adding horseradish from a lunch I had at the "Rutherford Grill" in Napa. It really brings something to the party.

Craving meatloaf, I decided to look online for a change from my usual ‘go to’ recipe. Keying in meatloaf, I was shocked when 8,978 hits popped up on the computer screen. Then I realized I was on Amazon.com not Google. Curious, I scrolled down and found “The Great American Meatloaf Contest Cookbook: Great Meatloaf Recipes by Great American Cooks;” “Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings” and “Fast N Simple Meatloaf Recipes.”

This past week, I saw my first strawberry stand open for business. Of course I had to stop and get a few baskets — some to eat and the rest to create with. From the taste of this first batch of berries, I do believe we are in for a treat this year. These strawberries were sweet, juicy and ripe, which made them perfect for homemade parfaits using vanilla yogurt and Udi’s gluten free granola. I also ate plenty of them on their own, but the best way to eat them is on top of a yummy gluten free cheesecake.

Have you ever wondered where McLeod Lake, in downtown Stockton, got its name? I did. If you look at the Museum's earliest map of the Stockton area, which dates from the middle 1840s, you can see this very Scottish name right in the middle of what was then very Hispanic territory. How did this happen?

Craving some cake? Try making cake in a cup with hot chocolate mix. After spraying cooking spray in the mug, mix four tablespoons of flour, nine tablespoons of hot chocolate mix, a pinch of salt, one egg, three tablespoons of water and three tablespoons of oil. Microwave on high for three minutes and then tip the cake cylinder out of the mug. Serve with ice cream or whip cream, if desired. For more information, visit http://howto.wired.com/wiki/Make_Cake_in_a_Mug.

On Sat., Apr. 27, Lodi Health honored 46 volunteers at its volunteer appreciation luncheon.  The annual event was held in Lodi Health’s new Vineyard Café. Volunteers honored for milestone hours of service include: Janice McGill, 9,000 hours; Lester Sweet, 3,000 hours; Anna Hampton and Kimie Kawata, 2,000 hours; Donna Billups, Helen Laam and Dorothy Smith, … Continue reading »

A new exhibit titled "Wherever There's a Fight: A History of Civil Liberties in California" has opened at the San Joaquin County Historical Museum. The traveling exhibit, rich with narrative and photographs, animates the history of civil liberties focusing on the hidden stories of unsung heroes and heroines who stood up for their rights in the . . . → Read More: Museum Opens New Exhibit

Hunting rifles, sawed-off shotguns, pistols, derringers, antique war relics, A-K 47′s, TEK-9′s and the infamous Street Sweeper were among the guns that made their way out of closets and from under beds this morning into the welcoming hands of Lodi Police Department personnel.  Money from a California Gang Reduction, Intervention and Prevention grant left smiles … Continue reading »

We've had a promotion and a new hire here, and a related reassignment of beats. Like the staff at many papers, our reporters are now stretching to handle multiple coverage areas. I guess it relfects that cliche: Doing more with less. But our staff here is passionate about journalism and very hard-working.  I'm excited about these changes and how our staff has responded.

The Lodi Chamber of Commerce gathered experts from the community this evening to speak on the subject of disaster preparedness.  Among the speakers were AMR Public Information Officer Mr. David Durand,  San Joaquin County Emergency Planner Mr. John Austin,  Pat Schumacher from Nationwide Insurance, Cpl. Tim Fritz from the Lodi Police Department, and Lodi Fire … Continue reading »

My poor daughter. A lover of animals, she would often ask me as a child to make drawings of them for her. "Daddy," she would say, "draw me a cat." So I would grab my pencil and paper, sit down, and go to it. I don't remember her ever complaining, but her disappointment must have been . . . → Read More: Ralph O. Yardley

LPD Sgt. Sierra Brucia (209) 329-3481 As part of our efforts to combat increases in crime in our community the Lodi Police Department is participating in a Combat Auto Theft Program to address a recent rise in reported auto thefts. The Lodi Police Department had 349 vehicles reported stolen during 2012.  During the first quarter … Continue reading »

I have this habit of opening my mouth.

They have them in banks. Some stores. Why not schools?

I always daydream about planting the perfect garden; growing only those herbs, fruits and veggies for dishes I already make. It never happens, of course but I am optimistic each spring. The onion sets have been in for about two months.

Every time I see a box of Cracker Jack, fond childhood memories surface. The red, white and blue carton sporting Sailor Jack and his trusty dog, made my heart flutter and happiness surged through my veins. Not only did the container hold a sugary sweet candy coated popcorn studded with peanuts, but there was a prize inside.

Summer is just around the corner and if you haven’t already, it’s time to start planning family adventures to check off the bucket list. Living in the central valley, we have plenty to do within driving distance. Here is a list of ideas close and far to get your wheels spinning.

Deep green and ruffled, kale leaves should be enjoyed now before the mild winter turns to spring. After years of being left off the menu, other than its familiar appearance as garnish, kale has become the darling of many foodies. Its nutritional value and versatility certainly warrant the spotlight.