by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In August the fruits & vegetables are at the peak of the season. And if you are like me, I get tired of preparing them the same way. Here’s a wonderful recipe using zucchini that I have made countless times. It’s always a hit at our
dinner table.

Ingredients
• 3 large zucchini
• 1 teaspoon olive oil
• 1 tablespoon garlic herb seasoning divided
• 4 tablespoons unsalted butter
• 1 lb. deveined raw shrimp with the shell, tail removed
• 1 tablespoon lemon juice
• ¼ cup chopped marinated artichoke hearts
• 3 teaspoons minced garlic
• ½ cup grated parmesan.

Instructions
Slice 3 zucchini in half lengthwise. Scoop out the center to create a well and form the boats. Roughly chop and reserve all of the scooped zucchini for later.

Brush the zucchini boats with 1 teaspoon olive oil, sprinkle them with ½ teaspoon of 1 tablespoon garlic herb seasoning.

Heat the grill to medium-high heat and place the zucchini boats cut side down. Grill them for about 5 minutes without turning them. Alternatively, you can bake them in the oven at 450 degrees Fahrenheit on a parchment-lined baking sheet for about 8 minutes. Remove the zucchini from the heat and set aside.

Melt 2 tablespoons of the 4 tablespoons unsalted butter in a medium-skilet over medium-high heat.

Add 1 pound deveined raw shrimp with the shell and tail removed to the skillet.

Add the remaining 2 ½ teaspoons of garlic herb seasonings and 1 tablespoon lemon juice and stir until combined. Cook for about 5 minutes, until the bottom sides start to turn golden brown. Flip the shrimp over and cook for another minute or two before transferring them to a bowl. Set aside.

Melt the remaining 2 tablespoons of butter in the same skillet. Add the reserved scooped zucchini and ¼ cup chopped marinated artichoke hearts. Cook for about 5 minutes, until the zucchini softens. Add 3 teaspoons minced garlic and cook for 1-2 minutes, until fragrant.

Place grilled zucchini boats cut-side up on a parchment or aluminum foil lined baking sheet. Fill the wells of the zucchinis with the cooked zucchini and artichokes.

Chop each shrimp into small pieces and top the zucchini with them. Top with ½ cup grated parmesan cheese.
Heat the zucchinis under the broiler on high until cheese turns golden brown, 2-3 minutes. Serve warm.

June Lorraine Ehrman, beloved mother, grandmother, great-grandmother, and friend, passed away peacefully on July 12, 2026, at the age of 95.

Born on June 8, 1931, in Healdsburg, California, June spent the latter part of her childhood in Hopland, where she often shared fond memories of attending high school in the small town. She loved reminiscing about adventures with friends, including climbing Duncan’s Peak, and those early years remained some of her favorite stories to tell.

June married Carl “Bob” Ehrman, and together they welcomed two daughters. After moving several times during the early years of their marriage, they eventually settled in Cloverdale in the early 1950s. Widowed in her early 30s, June demonstrated remarkable strength and determination as she raised her family on her own. Cloverdale remained her home for the rest of
her life.

She spent many years working at MGM Brakes, balancing the demands of work with the devotion she had for her family. Outside of work, June found her greatest joy outdoors. An avid gardener, she took pride in growing beautiful tomatoes, lemon cucumbers, zucchini, squash, asparagus and more, all in an effort to bring family together to share fresh food. Even in the later years of her life, as memory decline became part of her daily journey, she would often smile and say, “I’m really not a house person. I don’t like being in at all.”

The community is saddened with the recent death of Elizabeth Trent.
“Elizabeth was well known in the community, the tall woman with long white hair who walked all over town. You might have chatted with her while walking your dog as she patted your dog. She always knew your dog’s name. You might have conversed with her at Plank, or as she served you a drink at the Performing Arts Center. She might have walked your dog for you or pet sat for you when you went on vacation.

“Elizabeth was a kind, caring woman who had many interesting stories to tell if you were willing to listen to her. She loved living in Cloverdale and the friendly people.

“Your many kindnesses meant a lot to her. Whether it was giving her a pet sitting job so she could supplement her meager income, or buying her a cup of coffee, or just a kind word, it meant a lot to her.

“Our family kind of absorbed her into our fold 14 or 15 years ago. She was sister and aunt to us. We will miss her very much. I believe there are many of you who will miss her as well.”

Our thanks to Holly Werner

The family of Elaine Ahders is saddened to share the news that Elaine has left this earthly plain to join her husband, Alvin. Elaine was born in 1926 in Iowa and passed away in 2026 – just 3 months before her 100th birthday.

Al and Elaine married in 1946 and went on to have 3 children, Robert (Bob). Roger and Peggy. They were a farming family for many years in Iowa before moving to California. Elaine lived many years in Cloverdale, California and died there peacefully with loving family nearby.

Elaine was a lifelong member of the Lutheran Church. Her memorial service was held in her honor at Grace Lutheran in Cloverdale on July 25. Memorial gifts can be provided in Elaine’s name to Grace Lutheran Church in Cloverdale.

William “Bill” Mayo Tierney passed away peacefully on June 25, 2026, at the age of 80.

Born in Great Falls, Montana, on November 19, 1945, Bill moved to San Anselmo, California, in 1952 and graduated from Drake High School. He earned a master’s degree from San Jose State University and devoted his career to education, serving Sonoma County as a school psychologist, principal, and Special Education Program Director. After moving to Cloverdale in 1985, and following his education career, he also managed the local ACE Hardware, where he became a familiar and trusted face in the community.

Bill was a longtime member of the Cloverdale Druids, serving in numerous leadership roles including Noble Arch and Director of the Temple Society. He was especially known for preparing and cooking the Druids’ monthly steak nights for many years.

An avid reader, cook, woodworker, traveler, wine enthusiast, and beer maker, Bill was known for his quick wit, memorable “Billisms,” and remarkable knowledge of computers, music and life. Above all, he cherished his family.

Bill is survived by his beloved wife of 41 years, Renée; his children Bridgette, David, Nathan, Dustin, Pierrette, and Byron; 15 grandchildren; 5 great-grandchildren; and his loyal Yorkie, Kiwi.

Bill’s family would like to sincerely thank the Vine Ridge Senior Living staff and his assisted living friends for the loving care and laughter he enjoyed while residing there for the past year and a half.

He will be deeply missed and lovingly remembered by all who knew him.

Celebration of Life, August 2 from 12:00–3:00 PM at the Cloverdale Druids Hall.
Donations in his memory can be made to Courtney’s Pumpkin Patch.

One of the things I love most about publishing Cloverdale Connect is the people I meet, and their stories. Thanks to Michele Armanino, Cloverdale Connect is able to highlight some of these each month and there are literally thousands more in our community. Everyone has life stories filled with happiness and accomplishments and grief. It’s through sharing those stories that we find compassion, friendship and fellowship.

Recently we lost a very loved member of our community, Elizabeth (see page 19). So many people have been sharing personal stories about her and they are so touching. Share stories now with each other, before it’s too late. We all have a story. Show appreciation and love, always.

On a cautionary note, I am seeing numerous warnings about rattlesnakes this year, and yellow jackets, so be careful out there when you’re hiking our great trails.

I hope you’re enjoying a wonderful summer – I am!

See you around town!

Dana

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
July is the heart of the summer months as we celebrate our independence on the 4th.
This is an excellent dish with a red, white & blue theme that fits into any celebration. Fresh sweet fruits herbs and prosciutto add a nice natural saltiness which balances with the sweet fruit flavors.
Ingredients
• 2/3 cup extra virgin olive oil
• 1/2 cup julienned fresh basil
• 1/3 cup white balsamic vinegar
• 1/4 cup julienned fresh mint leaves
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• 2 cups cherry tomatoes
• 8 cups fresh arugula
• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
• 2 medium peaches, sliced
• 2 cups fresh blueberries
• 6 ounces thinly sliced prosciutto, julienned
• Additional mint leaves for garnish

Instructions
In a bowl, whisk first 9 ingredients. Add tomatoes; let mixture stand while preparing salad.
In another large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Bob Fraser passed away at the age of 75, leaving behind a legacy defined by integrity, hard work, and unconditional love. A cornerstone of the Cloverdale community since 1987, Bob was cherished for his vivid storytelling and infectious laughter.
Bob took immense pride in raising his three children locally, serving as a dedicated youth sports coach and a lifelong fan of Cloverdale High athletics. Beyond the sidelines, he was a devoted California Golden Bears fan and an avid gardener who maintained a beautiful home sanctuary featuring a koi pond and 135 varieties of roses.

Professionally, Bob retired as the Head of the Wine Studies Department at SRJC. A visionary in the industry, he transformed the Citrus Fair Wine Competition into the nationally recognized San Francisco Chronicle Wine Competition, ensuring that proceeds continued to support the Cloverdale Citrus Fair. His community commitment was extensive: he was a former member of the United Church of Cloverdale and the Lions Club, helped develop the local Boys & Girls Club, and a co-founder of the Cloverdale Wine & Visitor Center. Bob mentored countless youth as a Parliamentary Procedure coach for Cloverdale High School’s former FHA-HERO and remained a steadfast supporter of the current Cloverdale FFA.

Bob is survived by his wife, Cary; children, Scott (Nicole), Brooke, and Alexandra (Blake); and grandchildren, Annabel, Preston, and Liam. He leaves behind a town improved by his presence and a family dedicated to honoring his spirit.
A Celebration of Life will be held Sunday, July 12, from 11:00 am – 1:00 pm at the Cloverdale Citrus Fair. Donations may be made to the Bob Fraser Memorial Scholarship.