Newspaper Archive of
Feather River Bulletin
Quincy, California
August 26, 2015     Feather River Bulletin
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August 26, 2015

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1OB Wednesday, Aug. 26, 2015 Bulletin, Record, Progressive, Reporter ARTS and ENTERTAINMENT ic Ha'Penny Bridge, a Celtic influenced band comprised of several musicians from the Chico area, will play the West End Theatre Friday, Sept. 4, beginning at 7:30 p.m. The band's dynamic, vocal-driven style has been described as "California Celtic" due to its unique repertoire and arrangements of Mark McKinnon's original songs, stirring adaptations of classic and contemporary Celtic-style ballads and creative infusion of traditional Irish and Scottish tunes. During its nine-plus-year existence, Ha'Penny Bridge has garnered a reputation as one of Northern California's strongest and most exciting Celtic music bands. In 2008, the Chico News and Review praised the group as one of Chico's hottest up-and-coming bands and since that time the band has been hailed for its successful appearances at the prestigious KVMR Celtic Festival in Grass Valley, honored with seven consecutive Chico Cammie award nominations as Chico's best world music band, and headlined numerous celtic celebrations. Ha'Penny Bridge is comprised of Chico-area musicians with a rich cumulative pedigree in Celtic and similar genres of music. Maya Sieminski-Prosvancz and guitarist Mark McKinnon are on vocals, with Jewel Cardinet on mandolin, Vita Segalla on fiddle, Tom Haber on bass, Michael Canon on keyboards and accordian, and Tony "Dharma" LaRocca on congas. In 2008, Ha'Penny Bridge released its first studio album of original songs, "The Awakening," which CNR praised for "being true to (its) musical roots in sound, structure and lyrics." The band released its latest CD of original, Celtic-style songs, "At Fiddlers Green," in early 2012. The West End Theatre is located at 14 Crescent St., Quincy. Tickets are $12 and can be purchased at Carey Candy and the West End Theatre box office. For information, visit Ha'Penny Bridge is a Celtic-influenced band from the Chico area that plays stirring adaptations of classic and contemporary ballads, and traditional Irish and Scottish tunes. Photo Submitted rving the h Fermentation is an ancient method of food preservation that arose out of necessity as a way to preserve the summer harvest before refrigeration existed. Throughout the world's cultures, numerous fruit, grain and vegetable ferments have been made for generations -- in some cases for thousands of years. Many of these traditional foods are still celebrated and prepared the same way today. Most people eat some form of fermented food daffy without even thinking about it. Bread, chocolate, cheese, yogurt and, of course, beer and wine are common fermented foods and beverages in the American diet. An upcoming fermentation class will introduce attendees to a wide variety of fermented foods that can be easily made at home. Led by Heidi Rose, the class will demonstrate how to make vegetable ferments like pickles and sauerkraut, as well as some fermented tonic beverages such as kombucha, ginger beer, beet kvass, and water kefir. "Most people think of cucumbers and vinegar when they hear the word "pickles," but traditional sour pickles are made by fermenting the vegetables in brine. You can ferment any vegetable this way, and the results are a delicious, nutritious, probiotic vegetable pickle that can be enjoyed as a condiment or side dish," says Rose. Fermented foods can be stored safely at cool temperatures for months, while remaining raw and unpasteurized, unlike many other preservation methods. The nutritional value of the food remains, and the fermentation process creates a nutrient-dense "super food," high in vitamins, minerals, and probiotic bacteria which benefit health. A recent study found that eating raw sauerkraut can reduce the risk of many cancers, and other studies show that fermented foods aid digestion and nutrient absorption, boost the immune system, and can C.o ooH., to Your TERMINATOR GENISYS John Connor sends Kyle Reese back in time to protect Sarah Connor, but when he arrives in 1984, nothing is as he expected it to be. Arnold Schwarzenegger, Jason Clarke, Emilla Clarke MR. HOLMES An aged, retired Sherlock Holmes looks back on his life, and grapples with an unsolved case involving a beautiful woman. lan McKallen, Laura Unne Hiroyuld SMada Ad, ............... IOUlH ............... ,, HHLL THEI]TRE 469 Main St., Quincy, CA Visit us at DIY class offered t Mohawk Resource Center A rainbow of ferments in various stages, from left: beet kvass, purple "vegeroncini," ginger beer, corn and onion relish, zucchini pickles, radishes. Photo by Heidi Rose cabbage sauerkraut, spicy sour pickles with french alleviate symptoms of many fun and creative process, and has taught numerous gut ailments. One is only limited by what sauerkraut and fermented While many fermented might be available during a foods workshops over the foods are now available particular season. It's also a years. commercially, they can be great way to capture and Rose grew up enjoying and made easily at home for far preserve the nutritional making fermented foods less than it would cost to benefits of each crop at its with her mother, who is purchase them in a store, peak." European, and in her Says Rose of home Rose has worked as a adulthood, fermentation fermenting: "Making personal chef for people with became a passion and fermented foods and compromised immune another way to express her beverages at home is such a systems and special diets,creativity through food. "I frequently have multiple ferments going at once, and EVEN IF If ministers should practice what they preach, Although the earthly flesh might intervene; And schoolroom teachers practice what they teach, Though ungrammatic thoughts might come between; And scientists conclude with concrete facts, Although they weary of the proving test; And foresters not bare with swinging ax, Though cutting all would be the easiest; And analysts take care with those they treat, Though some upon the couch are hard to take; And those who err be brave and take the heat, Though hiding wrong might stall a judgment's ache; Elected reps should care for all upon their beat, Though they are not the ones who sent them to their seat. Salvatore (Sam) Catalano October 5, 2014 When: Thursday, Sept. 3rd 4:20pm - 7pm Come and Meet the OWNER of LAGUNITAS, Tony McGee Listen to some of the awesome live music by: my family enjoys them every day," says Rose. The class will include instruction, demonstration and samples of several different fermented vegetables and beverages. Rose will also provide instructional handouts and offers ongoing support when people have questions. The class will be held on Saturday, Sept. 12, from 1 to 4 p.m., at Mohawk Community Resource Center, at the junction of Highways 89 and 70 in Blairsden. Cost is $10 to $40 on a sliding scale, though no one will be turned away for lack of funds. Members of Community Connections, the local time banking program, can also "pay" for the workshop with 3 time credits. Pre-registration is required and space is limited. To register, or for more information about the class or how to become a Community Connections member to "pay" for the class with time credits, call MCRC at 836-0446 or email mcrc@plumasruralservices. org. Master gardeners host tour Plumas-Sierra Master Gardeners will host a Sloat Garden Tour on Aug. 29. The tour begins at the Sloat Town Hall on 909 Sloat Road at 9 a.m. The gardens vary in application but are all in natural mountain meadows. The first garden highlights a small 12' x 6' hoop house with three beds and vegetables and flowers. The second garden has a pond with native species and flowers. The third garden demonstrates flowers in 12 raised beds. The last garden has vegetables and fencing to protect against THE TALL TONE RAMBLER & THE LINT TRAPPERS Drink some great craft beer! Come to DANCE! /ALL HAPPENING .4 T: unwanted varmints. Garden tour participants will learn how to grow a variety of plants in small spaces. There will be discussions about fire safe landscaping, animal proof enclosures, native landscape interface and adapting to the mountain meadow microclimate. All gardens are within walking distance. The tour will be completed by 1 p.m. From Quincy, take Highway 70 east to Sloat Road, turn right and drive one mile. From Graeagle, travel west on Highway 70 for 9 miles (past Neighbors Restaurant) to Cromberg/Sloat Road, turn left and drive one mile. Parking is available at the Towne Hall. To reserve a place on the tour, call 283-6270 (UC Cooperative Extension) by Aug. 27. Space is limited. Tour organizers encourage car-pooling and recommend you bring a lunch, drinks or snacks. The tour is free, but tax-deductible donations to the UCCE Master Gardener program are appreciated. f i