36 JULY 2026 Jo-Yee Chan and Vessa Turley’s 31 doubles wins set SDSU’s single-season record. PHOTO COURTESY OF VESSA TURLEY By Kylie de Best If you don’t keep up with tennis but the name Vessa Turley at least sounds familiar, it might be because she’s been featured in Arcadia News a few times throughout the years – and now she’s back with big news: Vessa finished her first year at San Diego State and has plans to continue taking over the court – in the U.S. and beyond. Vessa’s journey began when she was eight years old. At a time when she was trying many sports – volleyball, soccer, and softball – she also tried tennis, and immediately fell in love. She was inspired by her mother’s participation in a local league and was particularly drawn to its individual aspect. She only needed to find an opponent to play against rather than waiting for a whole team to show up. Throughout her high school career, Vessa was the team captain during the 2021-2022 season and won the United States Tennis Association (USTA) Billie Jean King National Title. She competed in several countries, including the J100 International Tennis Federation in Lima, Peru, where she placed second, and the J60 International Tennis Federation in Guatemala City, where she was a doubles champion. She also had four National Doubles Titles and two National Doubles Top 3 finishes. After graduation, Vessa moved to California and got to work right away. She noticed that college practices were at a much higher level than she was used to, with greater intensity, pressure, and higher stakes – especially considering everyone there had earned a place at the D1 level. “Being on a team is one of the best experiences I’ve had in my tennis career,” she said. “I love being able to go through the highs and lows with teammates.” During her first year at SDSU, she set the program’s single-season doubles record. She won the Mountain West Qualifier Doubles Championship, was a champion of the ITA Conference Masters, and competed in the NCAA Division I Doubles Championship. All as a freshman. Most recently, Vessa competed in two pro tournaments in May and June. During the first week, she reached the semifinal round with her partner, which she said was a big accomplishment. Her first pro tournament in January was a wildcard acceptance for a W100. She made the quarterfinals and received her first pro ranking. “My favorite moment this year was when our team qualified for the NCAA and competed at ASU against UCLA in the first round,” Vessa said. “The doubles point came down to me and my partner’s court, and we won our match in a tiebreaker. It was such a high-stakes match with energy and pressure, which I enjoyed competing in.” Another notable moment was clinching matches to win the doubles point. “When you clinch a match during doubles, a team secures the point, and the winning team starts 1-0. This is a very important point as it creates momentum and an advantage going into the following matches,” she said. Vessa had the opportunity to clinch the Mountain West Championship finals match against UNLV in a tiebreaker to win the first point. She also clinched the NCAA first-round doubles point against UCLA to close the final match during her freshman season. With ambitions of becoming an All- American and eventually playing professionally, Vessa’s next chapter promises to be just as impressive as the last. Arcadia alum Vessa Turley thrives in first year at SDSU WANTED: SUMMER VACATION PHOTOS Deadline: Monday, August 14 Send your photos to editor@arcadianews.com Be sure to let us know the names of the family or people in the photo, where you went and what you did! Send to: editor@arcadianews.com or instagram: @arcadianews VOL. 30 NO. 6 Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! The sixth-annual Good Soles drive donated over 600 pairs of shoes to Child Crisis Arizona. PAGE 25 TWO PAIR OF GOOD SOLES Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! PAGE 32 SUMMER VACATION Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! PAGE 32 Tavan students started the year off with new classrooms, playground equipment, and more. PAGE 26 TAVAN’S NEW LOOK SUMMER VACATION Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! PAGE 32 Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! PAGE 32 Heidi Staudenmaier planned a different kind of birthday party this year – one that took her to new heights. PAGE 26 CONQUERING KILIMANJARO SUMMER VACATION POSTMASTER: Requested in-home delivery date by Saturday, August 31, 2024. Check out this year’s summer vacation photo spread to see where Arcadia spent the summer! 2025: Ben Downing, Gavin Martinez and Kenji Martinez swam with other boys from camp in the crisp water of Flathead Lake in Montana. 2024: Bill and Su Byron with grandson Vaughn near Durango, Colorado. 2023: Garrett, Katie, Riley, Parker and Frances Otondo at Glacier National Park. 2022: Henry McCarty (with Zane Gulick behind) at the Arizona Country Club. YOUR PHOTO MAY BE FEATURED ON THE COVER!

JULY 2026 38 W orld Chocolate Day falls on July 7, and it could not come at a better time. The kids are home, the schedule is looser, and sometimes you just need a little something sweet to get through the afternoon. These three recipes are quick, satisfying, and made with simple ingredients you probably already have on hand. Two of them require absolutely zero cooking, which feels like the right call when it is 115 degrees outside. Because they are all plant-based, they are lighter than your average chocolate fix but every bit as indulgent. Whether you are stocking the freezer for when someone comes wandering into the kitchen or treating yourself after the kids go to bed, this is the chocolate moment you’ve been waiting for. Rich dairy-free chocolate meets toasted almonds and a hint of almond extract in the easy almond chocolate bark – a crunchy, snap-able treat that looks impressive and comes together in minutes. Chocolate tahini balls are completely no-cook, naturally sweetened with Medjool dates, and freezer-friendly, making them the perfect grab-and-go snack to keep on hand. For something a little more luxurious, the chocolate mousse is rich and creamy with just three ingredients. Make a batch on Sunday and you are set for the whole week. Chocolate is always on-trend, in July it gets its own day Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN • INGREDIENTS • • INGREDIENTS • • INGREDIENTS • • DIRECTIONS • • DIRECTIONS • • DIRECTIONS • • 1 ½ cup pitted Medjool dates (soften in boiling water for 15 minutes first) • �⁄� cup tahini • ¼ cup cacao powder • 1 tsp. vanilla • 1 cup shredded coconut • 6 oz. 85% cacao chocolate • 1 % cup plant-based milk (I use soy) • 12 pitted Medjool dates • 1 cup slivered toasted almonds, divided • 12 oz. dairy-free chocolate chips • 2 tsp. coconut oil • ¼ tsp. almond extract • ¼ tsp. coarse salt 1. Put the dates, tahini, cacao powder, and vanilla in a food processor 2. Roll into 18 balls. 3. Roll the balls in the coconut and store in the freezer. 1. Put the dates in a small bowl and pour boiling water to cover. Let sit for 20-30 minutes. 2. Chop the chocolate and put in a double boiler or microwave to melt. 3. Remove the pits from the dates and put in a high-speed blender with the plant- based milk. Blend until smooth. 4. Add the melted chocolate and pour into five or six individual jars or ramekins. Refrigerate until ready to serve. 1. Preheat oven to 350º F. Line a baking sheet with parchment paper. 2. Add the chocolate chips and coconut oil to a small pot and bring the heat to medium low (or put them in the microwave for two-three minutes). Cook for five minutes, stirring frequently until the mixture is melted. 3. Stir in ¾ cups of the toasted almonds, almond extract, and salt. 4. Spread out the almond- chocolate mixture on the same sheet pan and then spread it into a ¼-inch thick rectangle of about 8x10-inches. 5. Scatter the remaining almonds over the top and gently press them into the chocolate. Cover and refrigerate for 45 minutes until set. 6. Break into pieces and serve. Chocolate tahini balls Serves 18 Chocolate mousse Serves 5 Easy almond chocolate bark Serves 10 Printable recipes • Health videos • Live Zoom cooking classes! JOIN MY MONTHLY MEMBERSHIP FOR