Column

I attended a family reunion recently and was happily re-connected with some relatives I hadn’t seen in years. As you might expect, conversations included the inevitable comparisons of life today versus in the past. Admonitions of politics aside, my nephew, who was celebrating his 50th birthday, remarked that when we were younger, a common watchword of the day was “never trust ‘the man’,” as we agreed that today it seems as though the pendulum has reached its opposing apex, where young people largely lack what we always considered a healthy distrust of government—either that or they are simply apathetic (perhaps because they are too busy texting).

Whatever the case, the fact that the under 35 demographic overwhelming voted for Barrack Obama in 2008—a man forthright in his intention to “fundamentally transform America,” with a promise of programs and policies that, by design, enlarged the influence and power of the federal government—bears witness that the tables have turned a full 180 degrees. Distrust still exists amongst the younger generation, but instead of “the man” or “big brother” being the objects of skepticism, today it is other establishment groups—big business and corporations, the Republican party, or just about anything but the federal government.

From the so-called “green” (what was called environmental) and “climate change” movements, to healthcare and economics (think capitalism vs socialism) the under 35 group, by and large, appear to support a more influential federal government, as opposed to a smaller, less-intrusive one. The exception would be the segment of young Libertarians who supported Ron Paul—but again, proof by the numbers that a good many young people seem comfortable surrendering their liberties to “the man.”

And so it is that today that the who or what we trust is reversed; where ideas like net neutrality and universal healthcare are willingly placed in the care of appointed bureaucrats, by people too young to recall how economic conditions actually improved when the push was for smaller government—when the marketplace was trusted more than the Washington elite, and when the masses supported deregulation, not more of it.

If you are old enough to recall how the cost of phone calls dropped when the heavy hand of government was lifted, or how airline travel became within the reach of “common folk” when that industry was deregulated, you know what I’m talking about.

Academics, of course, argue about the efficacy of deregulation, but considering that the same flight that cost $1,442 in 1974 only costs $268 today, or that you no longer have to plan the day of the week or time of day to make a long distance phone call in order to be sure you could afford to pay for it, both speak of the power of letting the market, rather than “the man,” dictate outcomes.

I look forward to more conversations with my nephew at our next reunion and another again when today’s under 35 group have the benefit of more life experience. And if their phrase isn’t “never trust the man,” perhaps they will at least be familiar with this one: “Those who don’t know history are destined to repeat it.”

Dear SSHS,
My daughter, who’s been living with her boyfriend for two years, has just announced their engagement. They are both in their upper 20s, been on their own since graduating college, and both make a very nice living. What are the new rules on who should pay for the wedding?
–Penny, Dublin

She Said:
The tradition of the parents of the bride footing the entire bill for the wedding is outdated and unnecessary. Women rarely go directly from their parents’ home to their husband’s home these days, so the idea that her parents should pay for everything because the man needs to support her once they’re married, is archaic. I recommend the parties from both sides sit down to discuss a reasonable budget for the affair, and then determine what sort of contribution everyone, including the couple, is able to make.

He Said:
I’ve never been a fan of outrageous weddings, but I know a lot of women have waited for the ‘big day’ their whole lives. While the ladies should be able to have their cake and eat it too, most guys don’t wait their whole lives for this one day. Plan to splurge on the necessities like great food, open bar, a seasoned photographer and a band or DJ that will bring the house down, and cut costs on areas that no one will be talking about the next day. I mention this first, because only after you plan to spend money wisely will it be easier to get the groom and/or his family to share the cost.

Dear HSSS,
I’m a junior in high school and am not sure I want to go to college. I’m good with my hands and think I’d be happier in life doing some kind of trade, but my mom says I need a college degree to get ahead in life. How can I convince her there are other alternatives?
–Junior, Sunol

He Said:
Sounds like you think you’re too cool for school. Well, Junior, let me assure you that you’re not. Keep an open mind and instead of trying to convince your mother that you don’t need to go to college, ask her to convince you why you should and I’m sure she’ll easily come up with a dozen reasons. College is so much more than just books and classrooms. You’ll make great friends, have a lot of fun, and experience a whole lot more than someone who doesn’t go to college. And while you don’t always need a college degree to be successful, the education and life experience you get is priceless.

She Said:
Your mom just wants what’s best for you, and the idea of her son not getting a college degree scares her. So what you need to do is a little more research. Think about what you’d like to do with your life, then look into the education that will be required to achieve that goal. You’re probably going to need to go to some sort of trade school, so show her what that would look like in terms of time, cost, location, and what you can expect to earn once you’re certified. If mom can see you have a plan, she will feel a lot better about your alternative to college.

Robin Fahr is a public relations specialist and co-host with Shawn Shizzo on Conversations and He Said/She Said seen daily on Tri-Valley TV, Channel 30 and online at www.trivalleytv.org. Send your questions to www.AskHeSaidSheSaid.com.

The hills are alive with the sound of music, la la la la la. If you have been to Salzburg, Austria you have probably taken one of the bus tours chauffeuring you through The Sound of Music experience. The problem is that the same soundtrack that is playing when you board the bus is still running when you get off the bus. The songs linger on in your brain for days, and days, and days!

The Sound of Music is still one of my very favorite movies. I can sing most of the songs, probably not well but for the shower, they’re perfect. While doing a little research I learned a lot, while at the same time just touching the tip of the iceberg.

It’s been fifty years since this amazing movie hit the screen in 1965. The hit Broadway play and then the movie were loosely based on the memoirs written by Maria Von Trapp in 1949 “The Story of the Von Trapp Family Singers.”

The story, known by most of the world, is about a heroic Captain in the Austrian Navy, Georg Von Trapp (Christopher Plummer) who has been left with seven children to raise after his wife’s death. At sea a great deal of the time, he goes to the nearby convent to secure a governess.

Maria (Julie Andrews) is about to join the convent. A breath of fresh air in this holy place, the Mother Superior determines that it might serve Maria well to have a little more time before making a lifetime commitment, so she is sent to the Von Trapp family.

The Sound of Music was the romance of the decade. Maria was stunning in her wedding gown with the fourteen foot train; the finally happy Captain so handsome in his uniform. Singing coming from all around made every young girl dream of her handsome prince charming.

Viva la Rogers and Hammerstein! We all watched while the whole family headed off over the mountains to avoid Captain Von Trapp having to serve with the Nazi’s.

You’ve all seen the movie so I’ll write a little about the real plight of the Family Von Trapp. Firstly, they did leave Austria but they took a train to Italy where Georg was a citizen since he was born and raised in Croatia part of that empire. From Italy they went to London and then on to America where they settled and continued performing for several years. The day after they left, Hitler ordered the Austrian borders closed.

The almost unknown, Julie Andrews had just filmed Mary Poppins but it had not yet been released when she was cast as Maria. Two years before the musical hit Broadway, Paramount had bought the rights to the Von Trapp Family Singers Story but wanted Audrey Hepburn to star and she wouldn’t. Christopher Plummer hated working on the film which he often referred to as Sound of Mucus and likened Julie Andrews to “being hit over the head with a big Valentine’s Day card every day.” Nonetheless, he and Andrews have remained close friends ever since.

All said, you can’t argue with success! The movie budget was $8.2 million and it grossed over $163 million in the US alone. That means, adjusted for inflation, it’s the 3rd highest grossing movie of all time. When the video was released it stayed on the charts for 250 weeks—almost 5 years! Julie Andrews was paid only $225,000. Sound of Music won five Oscars and was nominated for three more. Throw in some Golden Globes and numerous others and you have a movie that people are still watching 50 years later.

Too much story, too little space so I’ll just say, watch it again, you’ll be singing for days! Great family fare.

As always, I love your comments at chastings@rockcliff.com.

I am a sucker for a good restaurant success story, especially those that happen on a slow burn over the duration of many years.

In 1991, Raj Jain opened Luna Loca in the Livery Mercantile, Danville, with a vision that would soon explode.

Raj was ahead of his time and saw the inherent value of the margarita and the marketable wiles that the concoction could provide. With this vision, he started the first ever “Margarita Committee.” Every full moon (the argument for the title of the restaurant is not unlike the chicken and the egg), Raj would gather his members up and taste a variety of tequilas and mixers. This led to an explosion of interest that would soon take over the bar, then the whole restaurant, until finally the entire parking lot, with live bands, portable bars and whole roasted pigs.

Sadly however, the town of Danville was not prepared for this onslaught of full-moon aficionados and soon shut down the operation.

Since that time, Raj has grown Luna Loca to a 2500-3000 patron-a-week business (50% of which come in more than once a week), with patrons that seldom look at a menu and simply get “the usual.”

Fast-forward to March 2015, and for the first time in 24 years, Raj is going to spread his wings and try to recreate the party… in the same parking lot!

Raj has acquired the property where currently Martini Sky is housed, and Patrick David’s before her (restaurants are always referred to as women to me and to be treated as such). He will open “Dana’s,” named after his “better half” –a place for good old-fashioned comfort food with a chef’s touch.

The menu will boast Stuffed Chicken, Scampi, Sole, Filet Mignon and a myriad of salad creations, all created by new Chef Luis, formerly of Marcellos then 17 years at Forlis in Alamo. Bottom line, and most important is that this man knows how to cook for our small town demographic and has kept people in their seats for many years with his creations. You can expect the same at Dana’s.

The décor will remain somewhat the same, as Martini Sky is relatively knew (at least by décor genres) and they certainly did it right! The high bar tables will come out and make way for the more intimate booths. Raj is laying down hardwood floors covered with a Persian rug motif to add warmth.

Raj’s son, Shekhar (Jake) Jain, will be the General Manager. They will keep the above bar TVs, and the lighting will remain elegant and low enough to provide privacy bubbles amidst the hustle.

As Danvillites, we have grown accustomed to getting to know our servers and them getting to know us. One of the largest concerns we have is when keys change hands and we’re starting over with names and faces. Not so at Dana’s. A couple of the key faces seem to come grandfathered in with the property and stem from the Patrick David’s era. Brian will remain behind the bar, and while the ink is yet to dry on this, Dori is expected to return on the floor.

The most excitement with this new venture is that Raj is going back into his bag-o-tricks and looking to breathe life back into his “committee” formula. Not unlike it’s predecessor, Raj will be looking to do a Wine Comittee, this time with the knowledge and cooperation from Danville, lest it spills past the perimeters of his modest patio.

Forty years ago, Raj came here from India and took a job in a restaurant. Like so many of us, he was infected and carries with him the same passion as he did then. We are lucky that he landed locally and continues to show us what proprietorship is supposed to look like.

416 Sycamore Valley Rd. W, Danville, CA 94526

“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.” H.L. Mencken

Before immigrating to the United States in the 1920’s, my parents had never heard of eating corned beef with cabbage. Once here, they quickly adopted the American St. Patrick’s Day tradition expected of all good Irishmen… and not-so-Irish-men.

Unfortunately the one-pot-wonder-recipe my mother found in a newspaper involved boiling the life out of everything until the beef was fork-tender (a good thing), the potatoes had reduced to a watery pulp (not such a good thing), and the only thing holding the cabbage together was its overpowering stench. No wonder people drink green beer.

That was then and this is now. It’s time to give cabbage its due respect. High in fiber and low in cost and calories (a mere 22 for 1 cup of uncooked chopped cabbage!), there is good reason why it has been savored all over the world since ancient times. Braised, steamed, stir-fried, stuffed, or raw for slaw, this cruciferous vegetable contains a goodly amount of vitamin C as well as some vitamin A.

Colcannon is a classic Irish dish that showcases the less scary side of cabbage. To make it, simply stir cooked cabbage into buttery, freshly mashed potatoes. When entertaining, however, I often introduce cabbage to an old standby potato recipe that can be made a day or two in advance. (The addition of cream cheese, though barely perceptible, acts as a stabilizer to keep the spuds creamy.) I happen to prefer the texture of potatoes whipped with an electric mixer, but feel free to go old-school and mash them by hand.

This may not be the best choice for weight watchers, but St. Patrick’s Day comes but once a year.

Make-Ahead Colcannon

10 medium russet or Yukon Gold potatoes (about 3 1/2 pounds total), skins on, scrubbed clean
6 tablespoons butter, plus extra for greasing the baking dish, at room temperature
1 small head of cabbage (about 1 pound), cored and thinly sliced or chopped (to make 3 to 4 cups)
1 (8 ounce) package cream cheese, at room temperature
1/2 cup heavy (whipping) cream, half-and-half, or whole milk
Salt and freshly ground pepper
Paprika and/or chopped fresh chives or parsley for garnish

1. In a large pot, boil the potatoes in salted water until tender when pierced with the tip of a sharp knife, 25 to 30 minutes. Drain in a colander. When cool enough to handle, peel if desired.

2. In the same pot, melt 2 tablespoons of the butter over medium heat. Add the cabbage and cook, stirring occasionally, until wilted, 3 to 5 minutes.

3. Using an electric mixer, mix together the cream cheese, cream, and another 2 tablespoons of the butter until blended. Gradually add the hot potatoes, beating after each addition until smooth and soft. Stir in the cabbage. Season to taste with salt and pepper.

4. Spoon the potato mixture into abuttered 2- to 2 1/2 quart baking dish or ovenproof casserole. Melt the remaining 2 tablespoonsof butter and drizzle over the top. (At this point, potatoes can be covered with plastic wrap and refrigerated for up to 2 days; return to room temperature before reheating. Or, if potatoes are made only 2 hours before serving, refrigeration is unnecessary; leave in a cool spot, covered, at room temperature.)

5. Preheat the oven to 350° F. Bake, uncovered, until heated through and lightly browned on top, about 30 minutes. (Alternatively, reheat in the microwave.) Just before serving, dust lightly with paprika and sprinkle chives over the top. Serves 8 to 10, though—since this reheats beautifully—you will probably want leftovers for the next day.

Variations:
–Use an equal amount of thinly sliced kale instead of cabbage.
–Or, for a make-ahead version of another Irish classic called Champ (one of my dad’s favorites), substitute 1 bunch of thinly sliced green onions (scallions) for the cabbage.

Cabbage Trivia
–Cabbage varieties include the commonplace pale green (often bordering on white), red, crinkly Savoy, the elongated Chinese Napa cabbage, and bokchoy.

–A member of the mustard family, cabbage has a long list of relatives that includes broccoli, cauliflower, Brussels sprouts, kale, kohlrabi, turnips, and rutabaga.

–The word cabbage is a derivation of the French word caboche, a common term for “head.”

–Just-picked cabbage does not deteriorate as quickly as many other vegetables, but does lose moisture when refrigerated. Many farmers’ market growers harvest their cabbage once or twice a week so it doesn’t remain too long in a cooler. Because of this, farmers’ market shoppers get a sweeter, crisper, juicier cabbage than they would find in a supermarket.

–Look for cabbages that are firm and feel heavy for their size.

–Store farm-fresh cabbage in an open plastic bag in the refrigerator for up to 10 days.

–Unadorned cabbage makes a great backdrop for other flavors. For variety when cooking, add bits of bacon, prosciutto, or pancetta; caraway or fennel seed; onion; garlic; or fresh herbs to enhance flavor. Dried fruit or freshly sliced apple are also nice additions; or simply toss cooked cabbage with freshly grated Parmesan cheese just before serving.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!

Q. If, I don’t use organic seeds, can I still have an organic vegetable garden? How do I know if the seeds I’m buying are organic?

A. The term “organic” has been used (or maybe better said “misused”) for some time. There were no uniform standards for growing crops without synthetic fertilizers and pesticides. In 2002, the USDA addressed this question by establishing the national Organic Program (NOP). The NOP established strict standards for the term “organic” food crops, seeds and farms. The USDA Organic symbol is attached to those that meet the standard. That being said, you can still have an organic garden without using Certified Organic Seeds, as it’s not the critical component when growing healthy homegrown fruits and vegetables. An organic garden starts with healthy soil by adding organic matter in the form of homemade compost, soil amendments and some animal manure. With our clay soils, adding organic matter improves the soil’s texture as well as attracting soil organisms that create nutrients for plants to use. The improved texture increases the drainage so a soil can breathe.
Organic matter is annually replenished in the spring as soils are depleted from the previous year. The use of cover crops can also be included, although they are not as practical with today’s smaller yards. There are lots of recipes for soil amendments available at your favorite garden center. Whichever one you choose, my general rule of thumb is to be generous with the organic matter. If you feed the soil then the soil will feed your plants. It’s really common sense. Organic fertilizers supplement the organic matter with additional nutrients. Today we have lots of choices, so it shouldn’t be difficult to find an organic fertilizer at your favorite garden center. Mulching for weed suppression and moisture conservation should be practiced. There are many non-toxic solutions for insects and fungus problems. It’s the cultural practices—not the seeds—that yield an environmentally friendly and healthy source of homegrown fruits and vegetables.

Q. My Bougainvillea was doing great until the frost when it turned brown. I have yet to see any new growth. What is the chance of it recovering?

A. It is a bit early to tell, so I wouldn’t give up on it as yet. It’s always a bit iffy how well a Bougainvillea survives cold temperatures. The foliage will always turn brown but it is the damage to the stems that is the key. The location in the landscape plays an important part in the recovery. With the cold temperatures we had, I believe those planted close to a heated structure will recover while those out in the open are “toast.” The escaping heat from the structure could have kept the plant warm enough. You should have a pretty good idea by the end of April or Mother’s Day at the latest. Bougainvilleas should never be planted with a long-term horizon. It may over winter for many years but eventually a cold spell gets it.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523 and on Facebook at Facebook.com/Buzz.Bertolero

Reiki has become a popular treatment for those who seek to calm that unseen energy that surrounds us. I know, I know, it sounds like a hoax – one of those schemes to trick people into spending money on a seemingly made-up idea. I can tell you, in all honesty, at one point, I was as skeptical as you might be. As long as you’re open to the idea that energy is real and that of others does, in fact, affect you, you’ll see the benefit of this type of work.

A Japanese technique for stress reduction and relaxation, this type of energy work also promotes healing, both physically and mentally. It’s a seemingly simple treatment involving light touch to administer healing energy properties for the ailing. As someone who has been around this type of energy work my whole life, I can attest to its healing properties first hand and from the praise expressed by our clients.

Our bodies are made up of unseen energy fields that can become blocked or hindered, due to outside influences or injury. Reiki helps to unblock and alleviate stress and pain, enabling the mind and body to work more effectively and efficiently. The energy works to help calm your nerves and quiet your head; racing thoughts and anxiety are often dissipated with energy work. If you find yourself with a mind that won’t quit buzzing when you’re trying to relax or just live your life without any nagging thoughts, Reiki is highly recommended.

Unlike traditional massage, there is no need to undress for Reiki treatments, so you’re able to remain comfortable throughout the session. During the treatment itself, many people experience different types of sensations. These range from vibration to a feeling of pulsating; sometimes areas feel a heating or cooling sensation after being touched. Whatever the feeling is, people are always amazed with the results.

We offer Reiki massage to help promote even more relief and relaxation during your already much needed massage, as well. Give me a call at the spa and I’ll be happy to answer any questions that might be running through your head now. We have special pricing options for this unique type of work, so come in and give it a go!

Just Mail-in Your Head and We’ll Send it Back with Perfect Teeth

It sometimes appears that this simplicity would be the most beautiful and desirable dental practice achievable. No need to study the medical history or take time reviewing it with the patient. After all, the patient came in for their teeth and, as dentists; we are not allowed to get involved with the diagnosis and treatment of medical conditions.

If any industry could be guilty of violating antitrust laws it would be the medical industry, including the pharmaceutical industry. Politics and demagoguery rule here.

James Watson, winner of the Nobel Prize for the discovery of the DNA double-helix, made this statement; “We are being run by rich trash without regard for the truth or reality.” Is this how our medical system should be?

Simply by reviewing a patient’s medical history, including dietary and lifestyle habits, we can not only help explain dental problems, but help to reveal a need for a medical referral. Last year while reviewing one of my TMJ/TMD (temporomandibular joint dysfunction) patient’s history and symptoms, things didn’t add up. I referred the patient for a CT scan which revealed a very aggressive sinus infection approaching her brain. I made a referral to an ENT that afternoon who immediately told her “you are not going home” and the potential life saving surgery was done at once. She had been to several specialists already that skipped over the diagnosis, assuming it had something to do with her teeth and TMJ.

It doesn’t take more than one such experience to make this thorough review a regular part of one’s practice. Many times, when a patient has arthritic symptoms, a few changes in dietary habits can result in the symptoms being diminished and sometimes vanishing. According to the medical industry rules, as a DDS I shouldn’t discuss medical problems. Therefore I refer the patient to the proper literature for guidance and encourage them to become more knowledgeable about their health. If you study the side effects of some of the arthritic drugs you would be so much better off changing your diet.

Treatment for TMJ problems, as taught by many institutions, is centered on the function of the teeth, the facial muscles and the joints. In my book, WHY, The Question That Could Save Your Life, my main complaint against many medical and dental practices is that they are designed to treat symptoms, not causes. Yes, the teeth can be part of the problem with TMD, but teeth are not naturally meant to be together, they should only come together when swallowing. The actual cause of the patient clenching or grinding should be diagnosed and corrected, especially before spending thousands of dollars on dentistry that might not solve the problem. The cause can vary from hormone imbalance, to excessive stress, to bad diet, to sleep apnea and more. Many causes, when corrected, can result in dramatic changes in one’s health and happiness. The “Mail in Your Head” dentist will miss out on the joy of really making a difference. These patients often become friends and supporters for life.

My office, Advanced Oral Diagnosis Treatment Center, is located in Danville. The phone is 925.837.8048. I have two websites; www.AODTC.com and www.drbrownwhy.com. The initial exam is complimentary.

Joint pain, known as arthritis, comes in many forms. The most common type is osteoarthritis, known as “wear and tear arthritis.”

Joint pain can flare up for a number of reasons—some of which may be overlooked by conventional practitioners. Many of my patients ask me if their pain is caused by arthritis. Sadly, it is estimated that one in five Americans has been diagnosed with some form or arthritis. There are over a hundred different arthritic conditions, rheumatoid arthritis and osteoarthritis being the most well known.
Rheumatoid arthritis is an autoimmune disease causing inflammation in the synovial fluid of the joint.

Rheumatoid arthritis is most common in the hands and feet and is frequently accompanied by a hot or warm feeling in the joint, stiffness for over 30 minutes in the morning, the same joint affected on both sides of the body, polyarthritis (more than one joint affected at a time), and pain that can last through the night. With this form of arthritis, most of my patients notice the pain eases the more they use the joint.

Osteoarthritis, on the other hand, feels worse the more we exercise and as the day wears on. Also linked to inflammation, this type of arthritis can be traced back to a breakdown in the joint cartilage. It generally affects the hips, knees, spine, hands and feet and develops as more of a wear-and-tear situation, whereas rheumatoid arthritis is closely tied with genetic factors that lead to an autoimmunity problem.

What you need to know if you suffer from arthritis.
All forms of arthritis involve some kind of inflammation—either local or systemic. When injured, a chain of events in your immune system known as the inflammatory cascade is triggered. This is what causes the redness, swelling and pain we often see with an acute injury. When this process, known as local or acute inflammation, turns on and then off in response to injury it’s a sign of a healthy immune system. Yet when the symptoms of inflammation don’t disappear, it tells us that your immune system is unable to turn itself off when it should and therefore leads to a state of chronic inflammation.

How do I begin to heal my arthritis pain naturally?
1. Adopt a healthy diet rich in natural anti-inflammatories. Eat small meals often and choose a diet of richly colored fruits and vegetables, lean proteins, and pure omega-3 fatty acids. Reduce foods that contribute to inflammation such as refined sugar, white flour/baked goods, canned or packaged foods.

2. Correct vitamin and mineral deficiencies: Vitamin, mineral and antioxidant deficiencies have been shown to suppress immune function and contribute to chronic degenerative processes such as chronic inflammation, arthritis, cancer, Alzheimer’s, cardiovascular disease and diabetes. Special blood testing can reveal what your body has absorbed from your food and/or supplements over the past six months and zero in on what is deficient. Micro-Nutrient Testing allows a person to know exactly what to eat and/or supplement in order to support their healing process. By correcting nutritional imbalances the body is given the building blocks it needs to naturally create its own anti-inflammatories and heal from the inside out.

3. Class IV Laser Therapy. Ending the pain caused by arthritis requires stopping the cycle of inflammation. Class IV laser therapy is an excellent method for this, because it is presently the only modality that can both reduce inflammation and heal tissue simultaneously. Laser therapy creates an optimal healing environment that reduces inflammation, swelling, muscle spasms, stiffness and pain. As the injured area returns to normal, function is restored and pain is quickly relieved.

We have great success helping people solve the causes of their joint pain. If you suffer from arthritis it is worth your while to spend some time figuring out which of any number of factors are contributing to your pain—and which combination of therapies will help heal it. The good news is—you can do it without drugs, and you don’t have to give up any of the activities you love!

For more information or to set up a consult with Dr. Niele Maimone call 925.362.8283 or visit www.alignhealingcenter.com.

March into Spring with a New Trendy Look

This season, add a little skip in your step with a mouth-watering lip shade that is fresh and brilliant. It may be your year to try something new, to discover a brave new color and spice things up! When exploring new colors, always choose a hue that complements your skin tone while also stays true to the trends of the season. Get out of your beauty color box and try something like a watermelon lip shade, or a soft, moss-green eye color; don’t underestimate how original it may be on you. Also investigate a new shimmer blush color, such as a soft pink or a warm shade of berry. You want to look like yourself, yet with a fresh, new twist that brightens.

Transform Eyes
Even though there is a multitude of peach, gray, pink and bright colors in clothing this season, you don’t want to match your make-up to these colors. Our enchanting cosmetic fashion creates a new kind of beauty. What works now is naturally colorful, fluidly-applied, pastel eye shadows with a natural edge. Apply nude pink on the lid, then sweep a soft, moss-green shade in the crease, finished with a warm, light-shimmer beige or golden tone under the brow. These colors will help complement the spring tones you wear, making you look unique, trendy and updated. Soft eye colors will brighten up your look without a dramatic change, while you appear refreshed, polished and ready for spring.

Illuminate Skin
Gleaming skin is in, whether delicately pinked or reflecting a healthy glow. Blush colors are updated with baked pinks, soft rose gold, and peach tones with a touch of golden bronze for that nice lift and youthful glow. Just sweep it over the apple of your cheeks and a little on the forehead. For a freshly-showered, silky look to the skin, add a delicate face bronzer shimmer to the cheeks and forehead.

Go Glossy
Shine is the simplest seasonal update. Because really…who doesn’t want to add a little brightness after a dull winter? Lips want all the attention this spring. The secret in seeing a different or brighter you is in changing your lip color! Simple, right? This season we’re seeing subtle radiance with high pigment pinks, mouth-watering mauves, and delicate corals. These colors will complement any spring fashionista, while keeping it real without looking like you tried. Keep it simple, smart and edgy. Don’t forget to use a nice lip treatment to soften dry lips. Choose lip conditioners that have peptides to increase hydration, plump collagen and smooth lines so lips look full and youthful.

Take the Spring Challenge
Take charge today and March into Spring with a new edgy look that’s more refined than ever. Find out today and move in the right direction to find your perfect spring wardrobe of colors that brighten you, leaving you feeling confident and natural. The Rouge will be offering free Spring Seasonal Updates starting in March through April 30th. Discover the fashion trends and secrets to make them a reality for you.