Bakersfield Magazine • 27-1 • Kid's Issue

It’s Back! Restaurant Wine List Review VOL. 27 NO. 1

The Elegant Art of Backyard Picnics

NOR: 50 Years of Family Fun

YOUR CITY. YOUR LIFE. YOUR MAGAZINE.

Our Love Affair With the Auto

SPRING 2010

3.50

$

Burger Wars Who Serves Bakersfield’s Best?

A Salute to the Inner Child in All of Us

We Uncover the Beefy Truth (as told by our readers)

pg.

BakersfieldMagazine.net We’re everywhere you are.

49

www.bakersfieldmagazine.net / Spring 2010

Bakersfield Magazine

www.bakersfieldmagazine.net / Spring 2010

v

We

Lunch Hour!

SPRING 2010

Contents

f e at u r e s

Your guide for the proper shopping spree

Stuff We Like ....................16 Our love of the automobile started early

The Horseless Carriage....30

How many licks does it take to get to the center of a Tootsie Pop? ...You’ll have to read the story

Giant hamburgers don’t really lurk around every corner

...or do they?

(:

You voted, we tasted. The final list is in

Come Experience the New Lunch Menu at:

BEST BURGERs

They’ve got little voices and big ideas

KID SPEAK

37

49

Favorite Fixin’s................................... 5 1 Where the Chefs Go......................... 52 Burgers vs Sliders............................. 52 BurgerFest 2010................................ 52 Super Secret Burger Stuff................. 53 Fast Food • Chain Top 10’s............... 53 Burger Stretches............................... 55

Local celebs share their childhood tales

When They Were Young.........41

Selections 14 Delicious for under $10 Our expert names the top places to taste

You can’t put a price on 50 years of fun

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LEGACY & LEARNING

45

WINE LIST REVIEW

66

Out of tragedy comes hope for teen drivers

Nonprofit Spotlight..........85

Teaching our kids to find the pride inside

Bakersfield comes together for tiny tots

Pride & Value....................47

Miracles in Small Bundles...87

www.bakersfieldmagazine.net / Spring 2010

v

SPRING 2010

Contents

CA Lic. #909016

Residential & Commercial Solar Systems

D E P ART M E N TS I thought there would be 2-hour lunches

Letter from the Editor...........13

Say goodbye to pests without chemicals

Going Green....................63 A local dish high in flavor and low in fat

Quick Bites...................72 Tempting tastes from a Tuscan Trattoria

What’s Cookin’..................73

Make your home a Powerhouse!

Fill your mind with these local finds

Kern FACTS

15

Slick sophistication—perfect for spring

The Bakersfield Look...........27 A Bakersfield gal who takes the crown

• BEST PRODUCT

Highest Efficiency Available

Citizen Kern..................29

The elegant art of the backyard picnic

ENTERTAINING THE BAKERSFIELD WAY

This local business relies on “exposure”

75

Risktakers.................35

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A place to get your saki shaken, not stirred

Don’ t dismiss those delightful dahlias

GARDENING WITH MRS. P

57

BOTTOMS UP

77

The benefits of the contingent employee

Human Resources............82

Quick fixes for your household glitches

We hope you didn’t forget to say cheese

Home & Garden.................59

Par ty Chatter.................95

Five steps to star ting a fitness routine

A new Paddy Wagon made ‘em think twice

Looking Good, Feelin’ Good.. 62

B a k e r s fi e l d ’s S o u n d . . . . . . . . . . 9 8

www.bakersfieldmagazine.net / Spring 2010

remembering

Donna Louise Corum founder . visionary . friend

Vol. 27 No. 1

S

Spring 2010

Publisher Les Corum

Executive Editor Mike Corum Assistant Editor Anika Henrikson Garden Editor Lynn Pitts

Historical Editor George Gilbert Lynch

Wine & Food Editor Mike Stepanovich Creative Director Chuck Barnes Graphic Artist Laura Turner

Systems/Production Ryan Turner

Sales & Marketing Lisa Corum, Cheryl Rydia Douglas “Dale” Heflin

Photography/Editorial Assistant Isabel Alvarez

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Contributing Writers Holly Culhane, Charlie Durgin Tracie Grimes, Jason Gutierrez Loron Hodge, Earl Parsons, Tom Xavier Accounting/Human Resources Melissa Galvan Distribution/Circulation Brigit Ayers Editorial Intern Emily Hedlund

Cover Photography John Burwell, Lise Gagne

Bakersfield Magazine, Inc. 1601 New Stine Road, Suite 200 Bakersfield, CA 93309 Office (661) 834-4126 Fax (661) 834-5495 Email: marketing@bakersfieldmagazine.net website: bakersfieldmagazine.net Bakersfield Magazine is published bi-monthly by Bakersfield Magazine, Inc. All rights reserved. ©Copyright 2010 by Bakersfield Magazine, Inc. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of Bakersfield Magazine is strictly prohibited. Bakersfield Magazine, Inc. is not responsible for unsolicited manuscripts, artwork or photographs, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Bakersfield Magazine are those of the authors and do not necessarily reflect the view of Bakersfield Magazine management or owner. Bakersfield Magazine, Inc. assumes no responsibility or liability for claims made by advertisers. Subscription rate is $12 for 1 year, $18 for 2 years.

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SPECIAL ADVERTISING SECTIONS

home & Garden resources

H o m e & G a rd e n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 9

Looking Good, Feelin’ Good.......................62

Green

Pages

G re e n P a g e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 3

The Dining Guide The Dining Guide.......................................78

MEDICAL PROFILES Medical Profiles.......................................82

community partners C o m mu n i t y P a r t n e r s . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Religious Schools & Worship Services Directory Worship Director y....................................91

Shoppers Bazaar.............................................92

Kern Health Resource Guide.............................93

everafters...

Weddings........................................................94

The

MAN ISSUE

plus

g in 0 m 01 Co NE 2 JU

12 Bakersfield Magazine

MEDICAL SPECIALTIES

Imagine my surprise, while strolling through the executive lounge, I came upon a piece of chocolate...

Letter from the Editor

I thought there would be 2-hour lunches...

I was never formally trained in the art of being an executive. And until recently, I thought the life of an Executive Editor was hangin’ out by the company water cooler, two-hour lunches, and 3-day weekends...attending the finest parties and rubbing elbows with the who’s who of Bakersfield. Wrong!

It’s been just over a year since I was given the honor of becoming Executive Editor of your magazine, and what a strange trip it’s been; a smörgåsbord of stress-filled days and sleepless nights, battling impossible deadlines and shoestring budgets, and handling enough daily drama to rival an ‘80s prime-time TV serial. And that was just last week.

When Mrs. Gump told a young Forrest, “Life is like a box of chocolates,” she, no doubt, had spent a good amount of time deep inside the inner-workings of a midsized city magazine—every day presenting a new challenge. And on a good number of those days, you end up getting one of those nasty, stale fruitcake type pieces.

Never, in my wildest dreams, could I have imagined the responsibilities that would come with a job of this magnitude.

I mean, I have to keep track of things like the differences between there, their, and they’re! Just one slip, one missed thought, one rogue keystroke, and Armageddon could potentially rain down on the entire city. Man, talk about pressure!

OK, maybe not rain; maybe it would be more of a light drizzle. But still, being an Executive Editor is a tough gig! To quote the Peace Corps, “It’s the toughest job you’ll ever love.” And in all seriousness, I really do love this job—it’s the most fun one could have...legally.

But this job would be a lot tougher, if not nearly impossible, were it not for the talented group of employees I’ve had the good fortune to Executate (OK, so I made the word up) with during my first year at the helm. Fueled by passion and perseverance, they all excel in showcasing the “Best of Life and Business in Bakersfield and Kern County” for you, our readers!

I’d like to give thanks to each one for their efforts and dedication in producing the finest publication, issue-to-issue, in the entire San Joaquin Valley—bar none. I’d also like to give thanks to our advertisers for believing in our vision and deliver a special thanks to our readers, for where would we be if it weren’t for all of you?

DRE Lic.00818981

With this being the first issue of our 27th year, we’ve once again brought together some really great stories. First off, this is our second annual Kids Issue and what a blast we had putting it together. We went to the source (the kids themselves) and they gave us their views on everything from science and nature, to local history and more. Kid Speak starts on page 37. In another great Kids story, called When They Were Young (page 41), we begged, we pleaded, and then we said “pretty please with a cherry on top” to get personal childhood stories from several local well-known personalities. As a bonus, we also finagled pictures out of them (see if you can guess who grew up to be who!).

We’ve also brought back our Restaurant Wine List Review (page 66). Our very own internationally-renowned wine expert Mike Stepanovich compared local lists with menus and ranked them so you won’t have to.

And if all of that wasn’t enough, we once again went on the quest of finding Bakersfield’s Best Burger...a daunting task to be sure, but we were up to the challenge of a no-holds-barred burger smack down (with the help of our Bakersfield Magazine A-List members). See if you agree with their choices and read Assistant Editor Anika “Get-TheBurger-Stains-Off-My-Shirt” Henrikson’s tongue-in-cheek romp through Burgersfield.

Bakersfield’s Best Burgers start on page 49.

All in all, this is one of our tastiest issues yet. Now...can somebody direct me to the company water cooler?

My inbox is always open,

Mike Corum comments@bakersfieldmagazine.net

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14 Bakersfield Magazine

Kern Facts

People People •• Places Places •• Events Events

HIS

& Hers

He’s the founder and president of the Mendiburu Magic Foundation and she’s the vice-chair and VP of public affairs.

This dynamic duo knows the true meaning of family fun.

Be honest—what was the first thing you thought when you met your future spouse for the first time?

Brian: Yes...I’m going to definitely marry up! Valerie is really laid back, easy-going, and so smart. I always call her classy.

Valerie: I was honestly blown away by him.

He was so outgoing, smart, funny, successful, and hot! I did think he asked me a lot of questions but that’s what made him so funny and why we still call him “20 questions.”

What is the funniest thing that happened while you two were dating?

Brian: I had a friend, who worked for the Sheriff’s Department, help me on the night that I proposed to her. He pulled Valerie over and acted like he was going to give her a ticket, but I was supposed to knock on her window and open the door. The door was locked and she wouldn’t open it because she couldn’t see me with the lights in her eyes.

It was embarrassing as dozens of CHP and Sheriff’s Department personnel just stood there and stared at me on the side of the road, with a bunch of lights and horns going off. They probably thought she was saying “No way!”

Valerie: There are so many funny things that happened! I would say our funniest memories would be when we went to Europe to visit Brian’s family in Spain. We both tried the best we could to speak the languages and navigate through Europe...definitely funny times. But we had a blast.

What is the craziest thing your spouse has ever done for you?

Brian: We were expecting our first child in 2006 and when I came home the day I was

in step with:

Brian & Valerie Mendiburu

to find out, I saw a bunch of flowers and balloons at the front door, basketballs and presents in the living room, and a “Daddy” coffee mug and daddy book on the kitchen table. Valerie had a video camera set up to record my expressions as I came home. But I got home early and spoiled the surprise. It was still awesome.

Valerie: Definitely when he proposed!

He arranged for me to be pulled over so I thought I was getting a ticket and when I opened the door, he was there on his knee!

It was amazing!

What is your spouse’s biggest phobia?

Brian: Anything in the ocean basically, but sharks for sure! That is kind of hard, because Braden (our 3-year-old son) and I both love Sea World, so Valerie doesn’t go to the Shark Tanks with us.

Valerie: Heights! He is deathly afraid of heights!

Who’s the first one to admit when they’re wrong?

Brian: Me. I’m always wrong and she’s always right. How did I do on that answer?

Valerie: Ha! Well, I would say me, but honestly he’s the first to admit fault and reflect. I’m still working on this one!

What is your spouse most passionate about and why?

Brian: Our boys and her family! Valerie insists on a balanced life that includes “down time.”

Valerie: He’s most passionate about our family foundation and helping kids in the community. The Foundation assists families with children who have catastrophic or life-threatening illnesses. He’s really taught me how important it is to be thankful for our blessings and to give back.

ily and friends and enjoying everyone’s company! I also really love taking my son to the park and just watching him play like crazy!

What is your least favorite thing about your spouse (a pet peeve if you will) and most favorite thing?

Brian: She always opens the cereal boxes and leaves them open in the cupboard afterwards. My favorite thing is her optimism, energy, and great smile!

Valerie: Ugh! My pet peeve is that he bites his nails! Now our three-year-old has picked up on the bad habit. My favorite thing about him is how loyal and trustworthy he is with everyone in his life. His passion to give back is both inspiring and contagious!

What is your favorite thing to do in Bakersfield and why?

Brian: Probably eating at Wool Growers or Luigi’s, and then hanging out at the movies with friends and family.

Valerie: Just being with our famwww.bakersfieldmagazine.net / Spring 2010 15

Kern Facts

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Wood Candle Holder, $34.99 Kuka’s, 1609 18th Street, (661) 325-0000

stuff we like

Moroccanoil Hydrating Styling Cream, $35 Karma Salon, 823 19th Street, (661) 322-5276

16 Bakersfield Magazine

Geren Ford Silk Dress, $411 Tangerine 9000 Ming Avenue Suite H-6, (661) 664-9500 Onex Ariana Black Leather Sandals, $92 Sugardaddy’s 5512 Stockdale Highway (661) 325-8300

Dior Copa Cabana Sunglasses, $329 Bellisima, 1712 K Street (661) 334-1712 Little Mass Tutu Dress, $86 Shabby Girls shabbygirls.com (661) 325-2558

Cool

New Contest!

Read our “Stuff W e Like” blog at bakersfieldmagaz ine.net to get all the details on how you can win gift certificate s to the places we’ve feat ured.

In & Around B•Town

welcome to

WEEDPATCH

Another Look Into Kern County’s Rich & Colorful History

T

he southern farming area for moving heavy wagons and large gang [made up of] Weedpatch, Arvin, plows. The Alexanders were successful in Lamont, and Kern Lake, were favored beraising a variety of crops, but alfalfa (the cause the crops equivalent of tomatured two to day’s gasoline), four weeks earliwas always in deer than most othmand and Calvin er valley regions, was one of the and bringing profirst to commerduce to the Los cially raise it in Angeles market this district. The early paid bonus Alexanders were prices. Farmers one of the first immediately recsuccessful cotton ognized the great growers in Kern potential of this County and a cotarea and began to Percheron-Norman stallions were the mighty tractors of yesteryear. ton gin was built in purchase the land the growing Weedwhile prices were still reasonable. Calvin patch settlement to shorten the hauling distance from the nearby fields.

B. Alexander and his family came to California from Indiana in 1893 and purchased The little town of Weedpatch was their 160 acres in 1898. It was located 16 [officially] founded in 1922. In the miles southwest of Bakersfield where Fairyears prior, a village had grown up around fax Road (State Highway 184) and Buena Calvin’s home and was commonly known Vista Road now intersect. Calvin and his as Alexander’s Corner. In time, it featured oldest son, John, were highly respected in a post office, general store, restaurant, the community as devoted and industrious church, garage, cotton gin, and a blackfarmers and experts in draft horse breedsmith shop. It had become the trading cening. Percheron-Norman blooded stalter of that area. The land for the church was donated by the Alexander family. Tolions were their specialty. These are large-hoofed work horses of great size and day, a humble little lane [in Weedpatch] is strength. The ownership of a matched team dedicated to this family: Alexander Street. of these beautiful animals, in the days beSource: Memorial and Biographical History of the fore tractors, was a valued asset to farmers

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akersfield Magazine staff members are big proponents of literacy...obviously. And a love of reading starts young. Still, when we offered to donate some back issues to Bakersfield area schools to encourage kids to not only read, but read about their city, we were surprised when so many schools jumped at the chance. So far, 16 schools will be getting copies, and we couldn’t be more excited to hear that the magazine will be used to help young people in our community with their reading, writing, and even art assignments. If you know of a school or nonprofit that is in need of reading materials, let us know at distribution@bakersfieldmagazine.net.

Read on, Bakersfield!

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B

www.bakersfieldmagazine.net / Spring 2010 17

Kern Facts

Local

expressions

T

he dancers flexed their muscles and stretched their arms apart. They brought their arms in and hugged themselves before pushing away from the mirrored wall at Lenore Smith’s Dance Arts Centre.

As their feet moved independently from the rest of their bodies, the dancers brushed imaginary dust off their shoulders. They paused in unison with their fists clenched underneath their chins and spun off into the next routine.

As the choreography grew harder to memorize, some of the dancers moved left when they should have moved right. Hip-hop instructor Shawn Henry turned off the stereo and demonstrated the proper steps. Then he queued the stereo up and the dancers started back at the beginning.

Practice makes perfect. Henry’s advanced hip-hop class is polishing its routine for the Starpower competition in Los Angeles in mid-April. Henry’s choreography

five years, including High Gold and the Judges’ Choice Award at last year’s Starbound competition in Fresno. Evolution and Henry’s

fuses pop-locking breakdance techniques with the rhythm and versatility of hip-hop dancing.

“Hip-hop is really universal,” said Henry, who also breakdances in competitions with the group.

“In hip-hop you can see anything.

They’ll even throw in a little jazz here or there or anything. It bridges a lot of different styles.”

Competing under the group name Evolution, the advanced class under Henry has won 15 awards in

Henry traces the name Evolution to the way the group develops from beginning to intermediate and advanced levels.

“We call it Evolution because it kind of evolved into what it is today,” he said. “All of the students started out as beginners and built up into what they are now.”

When examining dance routines, Henry says that judges look for routines with the perfect bal-

18 Bakersfield Magazine

The dance group, Evolution, has won 15 awards in five years. intermediate class Cornerstone perform a showcase at Bakersfield High School in June, as well as routines the Kern County Fair and Bakersfield Condors games.

ance of execution and attitude.

“They look for a lot of technique and staying together and being sharp and energetic,” he said.

“But they like a lot of personality out there, too.”

Hip-hop has grown from its roots on the streets of New York City into a global phenomenon, and hip-hop dance has grown along with it. The attitude and acrobatic complexity of hip-hop dancing has allowed it to remain an important part of American

Hip-hop instructor Shawn Henry

By Earl Parsons

culture and a staple of dance programs across the country.

“The style is constantly changing,” Henry said. “Today it’s a lot more than the ‘Running Man’ and the ‘Roger Rabbit.’ ” By incorporating different dance styles and traditional choreography techniques, hip-hop today is an effective storytelling medium.

“The message of the choreography depends on the rhythm of the song,” Henry said. “You can use body movements to describe the tone.”

As hip-hop continues to survive decades beyond the timeline of its early critics, Henry sees it expanding even further.

“I see hip-hop continuing to grow,” he said. “This is a thing that people thought was a passing fad, but it’s here to stay.”

558

By the Numbers

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Number of Kern County men who served in the military during WWI

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The Sheep That Built Kern County

©ISTOCKPHOTO.COM/Enjoylife2

Kern Facts

By Loron Hodge

T Come in for all of your charm needs!

Victoria’s in the Marketplace Open 7 Days a Week 665-8300

he history of sheep production in Kern County is as colorful and noteworthy as any other aspect of early pioneer life.

We know of many who came to this wilderness in the quest for fortune—but not all the fortune was made in the most obvious way.

Very early on, a percentage of Kern County’s population was made up of gold miners who flogged in countless numbers looking for the yellow iron that dreams are made of. In order to provide food and clothing for the beleaguered sourdoughs, large flocks of sheep were brought in from Mexico and Oregon. The miners welcomed the wholesome, delicious meat the sheep provided.

Over 55,000 head of sheep was brought in by early settlers, and

woodcutters. However they were excellent herdsmen and soon they were taking care of the huge flocks owned by not only Miller and Lux, but Haggin, Tevis, and Carr, the founders of the Kern County Land Company.

Names like Noriega, Etcheverry, Iberia, Mendiburu, and Maitia have a familiar sound to those who have lived here for a number of years. The Basque families brought a distinct style of cooking that has perpetuated their colorful history. Served family style, visitors from around the state, as well as locals, come just for a taste of Basque cooking. Not considered fancy, however, it’s still served hot and plentiful.

Sheep raising continues to be a major part of Kern County agricul-

Sheep herding is another bit of Kern County’s agricultural past that still surrounds us today.

20 Bakersfield Magazine

stock producers, Soloman Jewett and General Edward F. Beale. Soon, others would follow including Peter Lambert, Antonne Pauley, Simon Wible, and John D. Chinette, all contributing to the wool and meat supply of Kern County.

While the woolly critters were increasing in number, they were not without hardship, mainly in the form of predators like coyotes, mountain lions, bears, and roving bands of wild dogs. Droughts also impacted the herd.

Because of these conditions, there was a need for someone to tend the sheep. Miller and Lux, large cattle and sheep producers, invited large numbers of Basque families to settle in Kern County where, at first, they were used as

ture to this day. At fair time you will see a variety of sheep being shown by 4-H and FFA students. In the winter months, sheep herders will bring their flocks down from the foothills and mountains to graze on alfalfa fields in and around Bakersfield. Most of the sheep in Kern County are Merinos. Other breeds include Columbias, Hamshires, Suffolks, and Southdowns.

There’s something unique and serene about a flock of sheep in a field, with one lonely herder and his faithful sheepdog watching over them. While the sheep are there, they provide a valuable biproduct for the farmer: the fertilizer they create!

Sheep herding is another bit of Kern County’s agricultural past that still surrounds us today.

A

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sually, we like to make people jump through hoops to win big. You know...answer a question correctly, identify a landmark, and the like. But when it comes to winning our A-List contest each issue, you don’t have to do any of that. The only thing you need to have is a name. This issue, we’re looking to give one lucky A-Lister a $100 gift certificate to Café Med! If you see your name below, be the first to email us at alist@bakersfieldmagazine.net.* If you’re not an A-List member yet, sign up at bakersfieldmagazine.net.

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www.bakersfieldmagazine.net / Spring 2010 21

Kern Facts

Vanessa Emo

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e’ve had so many winners lately, we feel like we should have hosted an official awards ceremony...red carpet and all. Tickets, certificates, and gift baskets are just a few of the things our A-Listers have taken home recently.

And if you’d like to see your name included under the bright lights of our growing list of winners, all you have to do is sign up for the A-List (it’s free!).

Visit bakersfieldmagazine.net for details.

Then, check your email—new contests are announced all the time.

Bakersfield Symphony Winners Michael Marler Angelina Yee • David Lo Heidi Carter • Patricia Scovil Ricki Foster • Don Parrish Go Red Luncheon Winners Vanessa Emo • Donna Fenton

“In the last six years, we really started tapping into the Chamber, which created a wealth of opportunities for us. The Chamber provides a direct conduit, putting businesses in touch with each other as well as with local, state, and federal issues and decisionmakers - people with whom you might not otherwise have such close contact.”

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22 Bakersfield Magazine

Get all the details at BakersfieldMagazine.net

People • Places • Events

Honey Do’s Goodbye Benadryl, Hello Honey!

D

o you believe the old wives’ tale that an apple a day keeps the doctor away? What about the one that says a teaspoon of honey makes your allergies go away? Wait, you say you’ve never heard that one before? Well Andrew Bransby, the man behind Kern Honey believes it to be true.

Six years ago, when Bransby and his family moved from Huntington Beach to Bakersfield, he immediately discovered what locals have known for years: when the pollen count is high, be prepared for watery, itchy eyes and a stuffy nose. Bransby found out because his children were affected by seasonal allergies. What’s a dad to do?

After a neighbor suggested honey could help, Bransby set out to discover the truth behind this homeopathic remedy. And when you stop and think about it, this theory makes sense. Just like an allergy shot helps you build up a tolerance for a particular allergen, ingesting honey that’s come from bees gathering nectar from local flowers, you’ll begin forming an immunity to that type of pollen.

“It’s the theory of oral tolerance,” Bransby says. “It reasons that humans become accustomed to things they ingest. So, if people eat local pollens via pollen-rich honey, allergic reaction to pollen in the spring and summer could diminish.”

So Bransby bottles and sells Kern County honey (at KernHoney.com). It may look funny, be a bit harder than store-bought honey, but this is the good stuff: pure, unfiltered, lightly-heated Kern honey.

He recommends allergy sufferers take one teaspoon of honey a day for two months before your allergies usually kick in. Your reaction to those beautiful, blooming flowers should decrease with time.

It worked for his kids and it’s working for folks around the county. The only way to see if this remedy will work for you is to try!

THE

G A L L E R Y

SAN JOAQUIN COMMUNITY HOSPITAL

The Gift Gallery Your Boutique for Elegant Home Decor Jewelry Designer Perfume Tyler Candles Lindsey Phillips Switch Flops,Purses and Scarves Mud Pie Infant Clothes and Accessories Soft Plush Animals Fresh Flower Arrangements

We’re Kickin’ it Up a Notch!

W

e received so many correct answers from our last Pop Quiz, we’ve decided to change it up a bit.

Not only are we going to make this one even harder (we hope!), but we want to make sure everyone has a fair shot at winning... we know not everyone gets their magazine at the same time.

Instead of taking the first correct answer we receive, we’ll be taking all the correct answers we receive by May 1 and putting them in a random drawing.

So, let’s see if anyone can figure out where we took this picture! If you think you know where, email your answer to comments@bakersfieldmagazine.net. If you’re right, you’ll have a shot at winning $30 in Russo’s Books gift certificates.

It pays to know a lot about Bakersfield. And it pays to read Bakersfield Magazine.

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www.bakersfieldmagazine.net / Spring 2010 23

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Kern Facts

The Winning Continues!

I

t turns out the stuff we like is the stuff you like, too! We’ve heard great things about our newest feature, Stuff We Like— mostly from the winners. Our weekly contests, giving away gift certificates to the stores we’ve included, are the talk of the town!

The contests are open to anyone— you just have to check our Stuff We Like blog at bakersfieldmagazine.net and watch for a new contest to post! We had another seven winners this issue!

Dave Stahl Timeless Furnishings Mindy Wilmot Knight’s Jewelers

Rick Gildez Emporium Western Cherie Reyes Bobbi’s Hallmark

Robbin Hamilton Tru Skin & Body Kellie Salmon Bella’s Jill Smith Miss Holiday

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Owning a home of your own is still

Alysia Wyatt

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24 Bakersfield Magazine

W

ell, well, well, Alysia Wyatt, it seems we can’t fool you.

Alysia was the lucky winner for last issue’s Pop Quiz. She correctly identified the Bakersfield High School oil derrick statue on California Avenue and earned herself $30 in Russo’s Books gift certificates. Be on the lookout for this issue’s intriguing Pop Quiz—you could be our next big winner!

Skilled Hands

Think Your Job is Rough?

Sure, a stapler can be considered a weapon. So can a tape dispenser.

But if you take a look around your office, do you actually consider it a danger zone?

When 25-year-old Mike Crenshaw looks around his “office,” however, he sees thousand-pound equipment and drill bits the size of basketballs.

The danger is inherent when you’re working on an oil rig. So one can assume that as a motor man for Golden State Drilling for the past three years, Crenshaw doesn’t take his job lightly. Especially since he’s lifting 80-pounds of iron equipment over 100 times a day.

During any given shift, Crenshaw and other crew members coordinate the drilling of oil wells and the subsequent lowering of pipe to reach that oil.

“Sometimes, that means we’re drilling 90 feet deep in the ground,” Crenshaw explained.

And because they can’t lower 90 feet of pipe at one time, he and another roughneck will make upwards of 50 connections in the piping as it makes its way to those pools of black gold. But these connections aren’t as simple as one might expect. These boys are using some serious piping; three and

half inches in diameter to be exact.

“To keep the connection secure, we use manual tongs to clamp every new connection, and they exert 3,500 foot pounds of torque,” Crenshaw added. That seems like an area you’d want to keep your hands away from.

But it’s Crenshaw’s job to have his hands, sheathed only in lightweight cotton gloves, up close and personal with that equipment.

Yet there’s a reason for the minimalist gloves.

“You don’t want your glove stuck in any of that equipment,” Crenshaw said. “A heavy-duty glove won’t rip away easily, it will stay caught, with your hand stuck inside. The cotton glove will rip away quickly so you can pull your hand out. I’ve seen fingers lost before.”

He’s also seen legs lost, but that’s another story.

That’s why Crenshaw is an expert in vigilance. But that expertise doesn’t come from studying in a classroom. It comes from hands-on experience.

“Sure, there is a five-day introduction to the job. But you’re actually thrown onto a rig with a crew to watch how they work and learn the job on-site.”

Photo by Joey Frost

Crenshaw maneuvers hundred-pound equipment to make room for the piping.

There’s a reason for that. “You can’t understand how heavy the equipment is, or get a feel for the motion of swinging tongs over to grab a pipe unless you actually do those actions,” Crenshaw explained. And he does these things in addition to performing lowlevel maintenance on motorized equipment including belts and gauges.

Watching Crenshaw and the other men who make up the crew work is like watching a finely-rehearsed dance.

“Once you’ve done it enough, it becomes muscle memory. You know where you need to be and what you need to do next at all times without having to speak.

“The hardest part is definitely keeping everything straight mentally,” he added.

“Because little things change from well to well and you have to keep track of them.”

You have to keep track of them if you want to keep track of all your limbs. Things move so fast when a crew is making and breaking connections, that the simplest error in timing or a slip of the hand can cause big problems.

So then the hardest thing about the job isn’t working with staggeringly-heavy iron equipment?

“Well, not exactly,” Crenshaw said, a slight smile on his face.

“Almost everything on a rig is made of iron, and when it comes down to bone against iron, iron wins every time.”

Kind of makes you rethink classifying that stapler as a potential workplace hazard, huh?

“ Almost everything on a rig is made of iron, and when it comes down to bone against iron, iron wins every time.”

—Motor man, Mike Crenshaw

www.bakersfieldmagazine.net / Spring 2010 25

Kern Facts

There’s an app for us...

1

2 3 4

5

five CALM, to tell us her Zoo Manager at in, at Fa wh na led La cal ked ally We as score, we tot those of you keeping for d An gs. thin te ori fav would be! her number one thing everything. mmals, birds, reptiles— Animals, of course! Ma when it first opened Museum. I visited CALM ing Liv a rni lifo Ca at g Workin ectors in the early ‘90s mber of the Board of Dir me a I am e cam be , 83 19 in ul, growing facility and ger now. It’s a wonderf and am the Zoo Mana tory. a part of this zoo’s his extremely proud to be n. r. It is just over too soo st beautiful time of yea Springtime. It’s the mo phs. or looking at photogra it is taking the photos . rds Photography. Whether nd wo picture is worth a thousa I love photo essays. A le be surrounded by peop se of humor. I want to People with a great sen who make me laugh!

26 Bakersfield Magazine

Ever want to read Bakersfield’s city magazine on your iPhone, but hate the rigmarole of searching for the site through your web browser every time?

Well, we’ve got an app for that (well, sort of), because Bakersfield Magazine is now smart-phone friendly! All you have to do is bookmark our website from your phone, and our familiar red diamond logo appears as an icon on your screen.

That way you can visit us anytime, anywhere.

bakersfieldmagazine.net

Ryan Williams, 33 Occupation: Senior Deputy, SWAT Team member for Sheriff’s Department Are you a Bakersfield Native?

No. I was actually born in Utah, but raised in Orange County.

I moved to Bakersfield my junior year of high school.

Is there a style product that you absolutely can’t live without?

I guess a product that I use the most would be the Paul Mitchell Slick Works for hair.

Do you think Bakersfield has a style?

Yes! I definitely notice the more simple, dressed-down look here.

Describe your personal style.

I would say my style portrays a contemporary European look. But always tailored and form-fitting!

How long does it usually take you to get ready in the morning?

When I’m getting ready for work, it takes me about 15 minutes with the shower included. You can add about 5 minutes to the “getting ready” process when I’m going out to a dinner or some event and I’m trying to put an outfit together. Picking the right tie requires that extra 5 minutes!

Is there a celebrity or person in your life that you get your style from?

Maybe not so much a celebrity, and most certainly not my dad or anyone in my family. They are more casual beach people.

But I do get some of my style from the business people I surround myself with.

Does your style change when you are not at work?

Yes, I tend to play more with colors and textures.

What are you wearing?

The suit is from a personal tailor, Manny Romal, and the line is Blueburry Royale. Tie: Emilio Ponti.

Shoes: Antonio Zengara.

Shirt: Emilio Ponti.

Shades: Maui Jim. Watch: Breitling.

How do you personalize your ‘business’ look?

Well, if I’m not in uniform, I wear more toned-down suits. My line of business requires me to carry a more conservative look.

What are your favorite places to shop in town?

Jezabelle’s! They carry a very extended collection of men’s clothing. Saves me the trip to L.A. just to find a shirt.

What is your favorite item of clothing?

I am big on watches. I’m actually wearing my favorite one right now!

What is the biggest fashion mistake you have made?

Shovel shorts. I don’t know what I was thinking wearing those. They were like capri pants for guys. And in high school, I was guilty of wearing turtle necks.

Are you a bargain hound?

Everyone likes a bargain, but I won’t sacrifice good quality!

What mistakes do you think women make when they dress?

Wearing too much makeup. Some women don’t seem to really understand the phrase: Less is more.

FASHION TIP: everyone loves a bargain, but don’t sacrifice good quality. www.bakersfieldmagazine.net / Spring 2010 27

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Each physician brings extensive training, experience and state-of-the-ar t techniques to their practice, optimizing each patient’s care and successful return to a full lifestyle.

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28 Bakersfield Magazine

Classroom excellence or center stage, it’s

Beauty & “the Teach”

Personal Stats: Name: Age: Birthplace: Title:

Ashley Pavletich 29 Ventura, California Teacher; Mrs. California International

How she got started: Though she was born in Ventura, Pavletich’s family relocated to Bakersfield when she was only months old. At 17, after years of playing volleyball, she begged her parents to let her try something that would appeal to her creative side. Pavletich was invited to watch a pageant by former Miss California & Miss USA finalist, Gayle Tape, the executive director of the Miss Bakersfield Pageant, and she was hooked. In 1997, she won Miss Congeniality at the Miss Teen Kern Valley Pageant. The following year, she entered the same pageant and won the crown.

Her favorite part of the industry: While the interview process of pageants provides women with the tools for success, Pavletich says the pageants push her to accomplish her goals. “You’re not in competition with the person standing next to you, you’re competing with yourself.” And as a supporter of many local charities, she’s been able to meet some big-name philanthropists, including Dodgers’ manager Joe Torre.

meet

‘‘

You’re not in competition with the person standing next to you, you’re competing with yourself.

Her heroes: In addition to her mother and father, Pavletich says her husband Paul keeps her going. Within the pageant circuit, she admires Mrs. California International 2007, Rebekah Negrete, for her dedication to her cause. That’s what Pavletich aims to do with her platform, Character Counts, an organization dedicated to teaching ethics to young people.

‘‘

Career highlights: When Pavletich ran for Miss California USA in 2000, actress Minnie Driver was preparing for her role in the beauty pageant-themed movie Beautiful.

Driver sat in on Pavletich’s interview with the committee to get a better understanding of how the pageant process works.

Ashley Pavletich

photos courtesy Ashley pavletich. character counts! tm logo courtesy josephson institute, mrs. international logo courtesy mrs. international®

!

CITIZEN KERN

What she’d still like to accomplish: After becoming an educator, and teaching at Heritage for four years, Pavletich decided to enter the pageant world again. Although she is enjoying her reign, the dream of receiving her Ph.D. in education is still alive inside her. In the nearest future, she hopes to bring the Mrs. International crown home to California and Bakersfield.

www.bakersfieldmagazine.net / Spring 2010 29

A “wheel” love story

zHorseless Carriage z

By George Gilbert Lynch

30 Bakersfield Magazine

Wolverine, Yale, Niagara, Mohawk, Altham, and Regas are only a sampling of the hundreds of “didn’t make its.” Only a few of these early companies survived the first 25 years.

In May, 1907, local businessman Richard Hudnut built a half-mile dirt race track on Chester Avenue at the old fairgrounds site. The first automobile race held in Kern County took place on this track during the 4th of July celebration.

The day’s events included: trotting horses, running horses, motorcycles, and auto races. The automobiles entered were owned and driven by Kern County residents and included such elephants as: Pope-Hartford, Haynes-Apperson, Locomobile, and many more. Only a few finished but the crowd was huge and from that day forward, Kern County was car-crazy.

Ford’s 1908 Model T totally changed American life within a few years by providing the country cheap, sturdy transportation in great quantity. The secret Henry Ford discovered by accident at a Palm Beach, Florida auto race in 1905 made it possible to manufacture such an automobile. After a French racing car crashed, Henry picked up a small, slender piece of bright metal near the accident and noted it was tremendously strong and light. He had

Photo courtesy of george gilbert lynch (car on left), kern county museum (1922 bakersfield street scene)

a

t the turn of the century, automobiles were a rich man’s novelty. The hand-cranked engines made motoring impractical except to mechanics who could constantly repair their one-of-a-kind machines.

Starting one of these cars required a lot. One had to prime a cold motor with a squirt-can of gasoline, set the spark timing lever, adjust the carburetor mixture and throttle opening, then hand crank the heavy engine till it either caught on fire, began running, or backfired and broke your arm. This crude engine-starting process made the gasoline automobile impractical until 1912.

The first horseless carriage to run on a Bakersfield street was a Locomobile, featured in a Barnum and Bailey Circus parade in 1899. The 1901 Oldsmobile was the first mass-produced automobile in the world and an Olds curved-dash model was bought by Joe Ferris of Caliente in 1902, making it the first car purchased in Kern County.

William Tevis, of the Kern County Land Company, was the owner of a 1904 White Steamer. The sales hook of this car was that the boiler was fired with kerosene. Gas stations were nonexistent at that period, so when you ran out of fuel or water with a White Steamer, you utilized the nearest farm house. It had kerosene for the fire and well water for the boiler, so you were soon on your way again. White manufactured both gasoline- and steam-powered automobiles. These early autos were priced much too high for the average person, only companies or the wealthy could afford them.

By 1905, 15 automobiles were cruising Bakersfield’s dusty or muddy city streets. Oldsmobiles, Ramblers, Pope Hartfords, Cadillacs...it seemed a new manufacturer sprang up every week trying to get on the car bandwagon. Most of these new auto companies were previously steam engine, bicycle, or carriage builders. They simply bought their automobile components from other companies, assembled them into a car, and presto!

A new horseless carriage company was born. Ajax, Crestmont,

Rich man’s novelty. Hand-cranked engines that sometimes caught fire. Or maybe broke your arm. But man did we love them!

As a novelty, cars were featured prominently in local photos—like this 1909 Michell in front of the Caliente Post Office.

Photo courtesy of kern county museum

Wheeling by the Pioneer Mercantile, circa 1910 Bakersfield, Eye Street between 18th and 19th.

To return all vehicles to preaccident condition while treating each customer as we personally would like to be treated.

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it analyzed and found it was a vanadium steel alloy, not yet common in America. In that moment, the Model T was born in his mind because he now possessed the knowledge to produce the steel alloys needed to make it strong enough to take the beating he knew it would have to withstand on our pot-holed dirt roads.

Automobile engineering and production were years ahead of the roads they were forced to drive on. Horse and buggy roads were the motorcar’s worst enemy. In wet weather, the muddy ruts, pot holes, and swollen streams stopped even the best cars.

California law set the speed limit in cities at 10 miles per hour, but our townspeople exclaimed none of those automobiles obeyed it and how could they prove how fast a car was traveling anyway? This naturally led to Bakersfield hiring a motorcycle police officer in 1910. His motorcycle had a speedometer so the speeding dispute was resolved.

Around the time automobiles became available, Kern County was at the beginning of a tremendous oil boom and instant riches quickly brought scores of big expensive cars and trucks into the Bakersfield area. Dealerships, gas stations, and repair garages began to appear in town and Bakersfield’s love affair with the automobile started with a bang. Local newspapers devoted full pages to automobile news and ads describing all the latest new entries into the auto manufacturing business. New companies by the dozens were springing up coast to coast, all trying to cash in on the national automobile craze.

Tremendous oil gushers were spewing dollars by the barrel in the valley’s oil patch, prompting Kern County’s wealthy businesses to purchase scores of new cars and trucks as fleets for servicing and transportation for their oil companies and mining interests. So many Model T Fords were owned in a populated oilfield area west of Taft, the town was named “Ford City.”

Large companies, such as Kern Land Company, and numerous oil and mining corporations found the trucks and automobiles indispensable to their businesses. The cars and trucks >>

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www.bakersfieldmagazine.net / Spring 2010 31

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32 Bakersfield Magazine

Henry Ford, standing, and Barney Oldfield in 1902, with the Ford 999 racing automobile.

were also cheaper to buy in larger quantities, so companies had the railroad ship them into Kern by the carload. Soon the most preferred models of trucks such as Packards and Bulldog Macks were scarce and required up to six months for delivery.

Kern County formed road commissions and floated bonds to pay for new road construction, paving and bridge building.

All sorts of new automobile laws had to be introduced in these early years for safety, such as head lights; red, illuminated tail lights; brakes on at least two wheels; and a bell, horn, or whistle to warn pedestrians or livestock of the auto’s approach. “Winning races on Sunday sold cars on Monday,” was just as true in 1910 as it is today and the larger manufacturers invested thousands into those early day road and track events to prove their cars were the most durable and the fastest.

Photo courtesy of george gilbert lynch

ad courtesy of george gilbert lynch

The first big road race held in Bakersfield was a grand affair. It was planned for the 4th of July, 1911, but a suitable road racing course had to be built first. In the months preceding the big event, local merchants, ranchers, and oil lease owners poured their time and money into constructing a great 10-mile track.

The starting line was on the south end of Jewett Lane, then proceeded north across the Kern River Bridge, through the village of Waits (later Oildale), then east on what is now China Grade Loop Road, through the Oil City settlement to Gordons Ferry Bridge, south to China Grade, then west up the grade. Upon topping China Grade, a dirt road went south to North Baker Street, then west on Bernard Street back to the Jewett Lane starting line and the grandstand built especially for this race.

The area this course covered made the entire race visible from the Bluffs. This was planned so thousands of spectators could park there and enjoy the event. Entries in this big race were divided into two classes, lightweight and heavy. The lightweight class was won by a 1911 Buick driven by Louis Nikreat and the grand winner of the “Tevis Cup Trophy” was Harry Herrick, driving a factorysponsored National automobile.

By 1913, the automobile had progressed in durability and dependability to a point where “endurance races,” now called “rallies,” became the craze among car owners because the family could go along on the motoring adventure. The Bakersfield Morning

Echo promoted an American Automobile Association sanctioned endurance race, the first-ever held in the San Joaquin Valley. Eleven autos were entered. The prize for winning was valued at $250.

The race committee selected the Greenhorn Route, which back in 1913, was a series of torturous, twisty, steep, dirt mountain roads. The race began at 6 a.m. at the Beale Clock Tower, ran north across Kern River Bridge, through Waits (Oildale), Poso, Woody, Glenville, Cedar Creek, Greenhorn Summit, Kernville, Isabella, Havilah, Caliente, then over White Wolf Grade to Bakersfield.

The Kern River had to be twice forded at Kernville due to lack of bridges over north and south forks.

Driver points were subtracted for repairs made to the car, adding radiator water, engine oil, or having to stop and restart the engines.

With personal cars and trucks making their way to Bakersfield, new automobile-related trades were created.

Fifteen miles per hour could be averaged over the course. The cars began arriving back at Bakersfield around 2 p.m. The winningest car of that period, a Buick 25, won the race with a perfect score, non-stop. Second went to a Reo; third, another Buick; and fourth was an Apperson Jackrabbit. All cars except the winning Buick had to add radiator water due to boiling at those high altitudes.

As the automobile gradually became affordable to most families and rutty road conditions caught up with automotive engineering, dependable, durable cars became commonplace and taken for granted. Those very early years when any excursion outside of town was an adventure became only a memory. v

www.bakersfieldmagazine.net / Spring 2010 33

34 Bakersfield Magazine

You have to change when your customers want new things. That’s how smart businesses stay viable.

R I S K T A K E R S

as the world changes

I

By Tracie Grimes

t wasn’t so long ago when people were loading sideways “I”shaped film cartridges and sticking flash cubes on the tops of plastic cameras, clicking and cranking happily as children blew out candles on their birthday cakes.

It’s a whole different ballgame now, notes Tom Burch, owner of Henley’s, a Bakersfield institution since 1926. The introduction of digital imaging changed the photography game forever, ushering in a whole new generation of digital “converts” who’ve never even loaded a 35 mm camera or had to figure out the F-stop or shutter speed manually.

“When digital photography first blew onto the scene, I saw scads of ‘traditional’ photography shops left in the dust because they denied digital, dismissing all things digital as inferior, not the same as ‘real’ photography,” Burch recalls, looking back on the impact the digital age had on the world of photography.

“We [at Henley’s] decided to embrace all things digital, jumping into the new technology in a big way by starting to sell digital cameras, printers, cards, and by investing in a digital printing machine in our third processing lab,” he says.

You have to change when the world changes, Burch continues, adding that sometimes change even makes things better.

“When we went to digital processing, our processing time went down to between 28 and 30 minutes and we were able to bring something unique to the area because Henley’s lab prints everything digitally on archival photo paper—most labs don’t print on archival-quality photo paper. And as far as convenience for your average photographer goes, the ‘hobby’ became much more costeffective because you can take hundreds of pictures, delete the ones you don’t like and eliminate the cost of film. The ease of “ We [at Henley’s] decided to embrace all things digital, jumping into digital photography means that practically anybody can be a ‘professional.’ ” the new technology in a big way by starting to sell digital cameras, But change is nothing new to a business printers, cards, and by investing in a digital printing machine. ” that’s been around as long as Henley’s. In fact, change has been a part of the Hen—Tom Burch, owner of Henley’s, a Bakersfield institution since 1926 ley’s story for almost a century.

First opened by the Doorman brothers on Chester Avenue in 1926, Joe and Barbara Henley bought the promising photography shop in 1948. The Henleys decided to make the move from Chester to the present location on H Street in 1977 when downtown was undergoing a redevelopment phase, and Joe re-opened his doors in what had formerly housed not only the Kern County Land Company Building, but a tire shop owned by Buddy Allen.

It was a great move for Henley’s; there was ample parking >>

www.bakersfieldmagazine.net / Spring 2010 35

Risktakers­ and the building was good, but there was one big change Joe really wanted to make.

“One thing Joe had always dreamed of doing was putting in a drive-thru window so his older customers who couldn’t walk very well, or the young mothers who had a car full of kids and dogs, could just drive up and drop off or pick up. So when a friend of Joe’s, who was a general contractor, called him up to tell him that he knew someone who knew someone (isn’t it funny how business gets done?) who had removed a drive up window from a bank and might be willing to sell it, Joe got on the phone right away. They settled on the price of $1,500 and Joe closed the deal fast when his contractor told him he’d better grab it at that price because these windows typically cost around $14,000.”

And after a day and a half of jack-hammering through the unreinforced masonry concrete wall, Joe’s dream of having a drive-up window came true.

“It was a hit almost immediately. We would average between 40 and 50 uses a day, with people dropping off and picking up anything that would fit in the drawer,” Burch recalls.

Burch, who had been learning the ins and outs of running the business since he joined Joe’s staff in 1967 after returning from Viet-

“ We know that we’re a service that’s very much dependent on people’s disposable income, so we’re always looking at ways we can help our customers.” —Tom Burch

36 Bakersfield Magazine

nam where he served as a combat photographer in the 3rd Marine Division, took over Henley’s operations in 1979, and has seen the ups and downs of the photography business first hand.

“I think the first really big risk we took was when we moved to this location in 1977. There was a projection that we’d lose between 10 and 15 percent of our business just because people wouldn’t be able to find us. Never happened. Then we took a huge (not to mention very expensive) risk when we added the color processing lab around 1980. Then we took the chance on one-hour processing. Then we added the digital processing. Those risks all paid off. But this economy is creating new challenges every day. We know that we’re a service that’s very much dependent on people’s disposable income, and people these days just don’t have

a whole lot of that, so we’re looking at ways we can help our customers.”

The past couple of years has been tough on the Henley’s family and Burch has had to make some difficult decisions as they’ve weathered the economic storms.

“At one time we had 14 employees. Now we’re down to 5,” he reflects with a note of regret. “And we used to be open on Saturdays, but now we’re open just Monday through Friday. It’s been really tough, but we try to just roll with the punches and do what we can to pay the bills.”

Burch feels his best bet in keeping the doors to Henley’s open during this economy is by welcoming the digital age and using the new technology to help build his business. Classes in digital photography, sales of digital cameras and equipment, digital processing—Henley’s ever-expanding foray into the digital age shows the flexibility and open-mindedness it takes to make it in a technologically-driven business.

“Classes have become a Henley’s mainstay because not only are we helping our customers learn the ins and outs of photography and learn how to use their cameras, but because they’re a great way to get people in the store.”

Sales have also been a part of Henley’s step-up into the digital age, but as Burch says, “We’re not trying to set the world on fire by selling digital cameras. I don’t try to match competitor’s prices because what makes us unique is the fact that when you buy a piece of equipment from Henley’s, you’re buying our expertise. I want to provide the best service for my customers.

“Joe Henley had a saying, ‘A typical salesman tries to sell the sizzle, not the steak.’ We aren’t your typical salesmen at Henley’s. If someone comes in to buy a digital camera, I’ll ask questions like, ‘what are you going to use it for?’ ‘How often do you take pictures?’ ‘What size prints do you typically purchase?’ I think it’s a disservice to sell them something they don’t need. If the bells and whistles of a 24.6 mega pixel camera for around $2,700 are going to be useful for their needs, then that’s what we’ll look at. But if they just use a camera to take pictures of special events and typically order 4 x 6 prints, I’ll try to steer them toward an inexpensive camera that runs on AA batteries.”

So Henley’s has made the most out of the migration to digital photography, adopting the pixels, cards, and automatic ISOs, and becoming a better business for it. v

You heard it here first!

E

ver wanted to know the inner thoughts of a kindergartener? Or wondered how much your 5th grader knows of Bakersfield history? OK, you probably haven't. But we've always found the mind of a child to be the most honest. Think about it! When's the last time you came across a kid with tact? Exactly.

So we asked some local youngsters about the important things in life. You know... gravity, weather, electricity, Tootsie Pops.

In any case, we supplied the candy and they supplied the answers. Get your “awws” ready ‘cuz they’re precious!

Name: Spencer Corum Age: 4 How does gravity work?

You fall down on the ground and hurt yourself. And you get to go at the hospital and get a bandage from the doctor and then you’ll feel better.

Why does it rain?

So it will make people wet, from the sky storm.

Who was Colonel Baker?

He is a candy baker.

What makes a TV work?

Batteries with the remote.

Describe what your parents do for a living.

Daddy makes phone calls to make money and do work on the computer. Mommy does everything, drive, put batteries in my toys, and set up my games, and feed my fish, and fix things with Daddy.

How many licks does it take to get to the center of a Tootsie Pop? Like 1, 2, 3, 4, 5. [5 licks.]

Name: Kyson Tamondong Age: 9 How does gravity work?

Gravity works when things float or stay on the ground.

Why does it rain?

Because sometimes the earth needs to be cleaned from all the dirt. And sometimes plants need water and to keep the air clean.

Spencer

Kyson

Who was Colonel Baker?

Wasn’t he a person who baked? Doesn’t he own a bakery, and that’s how Bakersfield got its name?

What makes a TV work?

Umm, wires and electronics. Oh, and actors!

Describe what your parents do for a living.

My dad helps people with their phones at AT&T and my mommy is a pharmacy tech and makes medicine for sick people.

How many licks does it take to get to the center of a Tootsie Pop? Ha ha! This is from a commercial! I know Continued on page 39 >> this...it’s three!

www.bakersfieldmagazine.net / Spring 2010 37

38 Bakersfield Magazine

Continued from page 37 Name: Brycen Cranmer Age: 8 How does gravity work? It makes us walk not float.

Why does it rain?

Because the moist in the clouds gets soggy.

Who was Colonel Baker?

The person who invented Bakersfield.

What makes a TV work? Eletchricty [he means electricity].

Describe what your parents do for a living.

My dad works in a prison. My mom works at the counter of Protégé Hair Salon.

How many licks does it take to get to the center of a Tootsie Pop? About 1,427.

A Decorated Cake From

Brycen

Name: Rebecca Halbwachs Age: 5 How does gravity work? It circles roun d and round.

Why does it rain? It makes the flowers grow.

Who was Colonel Baker? Colonel Bake r!

What makes a TV work?

Get the remote.

Describe what one of your parents does for a living.

He puts his officer clothes on ever y day.

How many licks does it take to get to the center of a Tootsie Pop? Seven, in like, five seconds.

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Monsignor Craig F. Harrison, V.F., Pastor Cynthia Meek, Principal

St. Francis Parish School

2516 Palm Street 326-7955 www.bakersfieldmagazine.net / Spring 2010 39

Name: Echo Girado Age: 7 How does gravity work? By the earth and also by the sun.

It makes you stay up.

Why does it rain?

Because it helps earth and all plants.

Who was Colonel Baker? He made Bakersfield.

What makes a TV work? It’s power, but maybe it’s because the Disney Channel makes it come up.

Describe what your parents do for a living.

My mom looks for people bones and my dad builds stuff.

Echo

Name: Cristian Mendoza Age: 6 How does gravity work? I do not know. Oh, I know—it’s like the outer space when you float up.

Why does it rain?

It’s because that’s what God wants it to be.

Who was Colonel Baker? He was a very good man.

What makes a TV work?

The Dish.

Describe what a parent does for a living. They can buy you a house and food to eat.

Cristian

Name: Taylor Campos Age: 10 How does gravity work?

Something pulls it.

Why does it rain?

So everything does not dry up.

Who was Colonel Baker? He owns Kentucky Fried Chicken.

What makes a TV work? Cable.

Describe what your parents do for a living.

Mom takes care of me and little sis and bro p called Turbos. and Dad owns a bike sho a e to get to the center of tak it How many licks does t! tha uld love to do Tootsie Pop? 1,000. I wo

taylor

40 Bakersfield Magazine

A

h, memories. Not the Barbara Streisand kind. We’re talking about the ones that help shape who we become as adults.

Sure, it’s fun to wax nostalgic about our own childhood and think about those times as a kid when we broke the rules, bickered with siblings, and didn’t have a care in the world.

But have you ever wondered what some of the most well-known folks in Bakersfield did as kids? Ever thought about what memories they have of their childhood? Well, we asked 8 local celebrities to share a childhood story with us and we think you’ll be surprised at what some of these little troublemakers did before they found their way to the top.

Greg Williamson, Bakersfield Police Chief I still have fond memories of my youth and running the streets of Oildale. We had a great neighborhood nestled in the north end of the community which was surrounded by fields and oil sumps. I vividly remember on Sunday mornings, after church, that I couldn’t wait to get home and play with my friends. My mom instructed me to go inside and change out of my church clothes which consisted of a button up shirt, slacks, and a brand new pair of Buster Brown leather shoes complete with that patent-

Greg williamson ed buckle. Ignoring her wishes, I immediately went next door to “Pilot” Pat Vaughn’s house.

We decided to explore the sumps just west of our street. We rode our bikes through the fields when, suddenly, a jackrabbit ran directly in our path. We immediately dropped our bikes and devised a plan to catch the rabbit. Pat took the south and I took the north. The rabbit ran

was no ‘‘There doubt in my mind

’’

I was going to grow up to be a newscaster.

Lisa Krch

west and I gave chase. About 15 yards into my pursuit, I noticed it had become very difficult to move my feet. I looked down and realized I had run into an oil sump and now had a thick tar substance covering my shoes and the bottom of my pants. My heart sunk. I knew I was going to get it! Just one of my many childhood memories reminding me that mom knows best.

Lisa Krch, Anchor, KBAK I am one of those people who lives her entire life immersed in news. The quest for an understanding of the world around me has defined and driven me for as long as I can remember.

I grew up in Ely, Nevada; a rather isolated piece of paradise, with clean air and cold winters. Because of where we were on the map, we had the option of watching news from Reno, Salt Lake City, or Las Vegas. If the television was on, it was tuned to news.

There was no doubt in my mind I was going to grow up to be a newscaster. I enjoyed talking about the news as much as I enjoyed learning about the news! I had never seen an actual TV news person in action, but all that changed when I was about 12 years old.

I was a member of the 4-H Club Meats Identification Team and we’d traveled to Reno for state competitions. A news car pulled up and the reporter stepped out. I could barely breathe. It was John Tyson, a newsman I’d watched for years on KOLO-TV. He walked right over to me and asked for an interview. I said “yes,” looked at the ground, and giggled a lot. My television debut!

Ten years later, I was finishing up my broadcast journalism degree at the University of Ne-

Christine frazier vada and was granted an internship at KOLO. Mr. Tyson was still there! I finally worked up the nerve to take in the picture of us and tell him what an inspiration he’d been to a little gal from a little town. He was genuinely touched and to this day remains one of my mentors and favorite human beings.

Christine Lizardi Frazier Kern County Superintendent of Schools My story entails two songs but one bikini.

The first is “Itzy Bitzy Teeny Weeny Yellow Polka Dot Bikini.” In the early ‘60s, this was a popular song. I was 7 years old and had been taking dance lessons for two years.

My mom put her sewing skills to work and made me the costume. The costume wasn’t really a bikini, it was more like a two-piece bathing suit, but it did have yellow polka dots. I performed this dance between movies at local theaters and at shopping malls along with the other dance studio kids. The second song is “The Harper Valley PTA.” The PTA was presenting a talent show at my school and wanted the students to audition. My mom thought the bikini song would be great for me to perform for the audition. Wrong! The mothers stopped me halfway through the dance and let >> www.bakersfieldmagazine.net / Spring 2010 41

my mom know that they thought the song and my costume were too risqué. My mom, who was always in style, let them know what she thought of their opinion. I didn’t perform in the show that year or in any other year. I thought my mom was incredibly cool. I remember we laughed a lot on the way home.

To this day, I laugh at how controversial it was and whenever I hear these two songs, I think of how the world has changed since that time and how proud I am that my mom took on the Harper Valley PTA. It still makes me smile!

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Scott Cox, Talk Radio Host, KERN Radio When it comes to birthday memories, one stands out immediately. My 13th. When I was a kid, we always had motorcycles around.

We may not have had much else, but we had motorcycles. My dad was a biker back in the day. I started when I was 6 or 7. When I was 11, Pop bought the last dirt bike he would ever own—the Suzuki TM400 Cyclone. That thing was easily the fastest, most dangerous thing ever devised by man. So, being a kid, I wanted to ride it. I mean I was obsessed by this thing.

But, weighing in at 75 pounds or so, it wasn’t in the cards. Every time I asked, Pop said “When you grow up some.”

R T Y PA

42 Bakersfield Magazine

So finally my 13th birthday arrived. I was a man. Heck, I was the man. The folks asked me what I wanted for my birthday and, of course, I said I wanted to ride the Cyclone (and a pineapple upside-down cake). So Pop thinks about it and says, “If you can start it, you can ride it.”

So I got all the gear on, and got ready for the greatest day of my life.

Now every motorcycle back then (1977) had a fairly complex starting procedure. I had studied my dad starting that thing every Sunday for years, and I had it down. Then came the moment of truth. I put my right boot on the lever, stood upright, stiffened up the right leg,

scott cox

koral hancharick and stomped down with every fiber of my being. And nothing happened. And when I say nothing, I mean the most spectacular degree of nothing ever achieved. I kept at it for at least three hours. Eventually dad came out and asked me how it was going. I was bright red, soaked with sweat, my helmet and gloves were lying all over the place, having been jettisoned to preserve energy. And not so much a burble from the bike. And that’s when it hit me. Had there been even a remote chance of me firing that thing up, the old man would have been right there to witness it, brimming with fatherly pride. That was the year I got the best gift ever. The gift of knowing that not only was Pop looking out for my safety, but that he was smarter than me, and he always would be.

father craig harrison Father Craig Harrison, St. Francis of Assisi It was Christmas Eve and I was 5 years old. My brothers, sisters, and I were anxiously waiting for Santa to come. My father took my brothers and sisters to pick up my grandmother while my mother gave me a bath. I could hear my brothers and sisters coming home and screaming and yelling that Santa had come while I was in the bathtub, so I jumped out of the tub and ran through the house dripping wet and naked. I went out the front door and into the street trying to see Santa and his sleigh as they were leaving. I think I actually saw them, and Santa saw all of me!

Marty Raymond Head Coach, Bakersfield Condors Playing hockey in the ‘70s was a lot different than it is today. For one thing, we had to carry all

PHOTO BY MIKE DUFFY

Koral Hancharick, Executive Director, Buena Vista Museum of Natural History One of my fondest memories growing up in Bakersfield was spending time in our tree house. My brothers and I built a not-so-typical tree house in the huge pine tree that towered over our home. There were no real walls, it was just an open floor plan. We had a few railings, other than the tree branches.

It all started with scrap lumber and old fence planks that were being discarded. A remodel on our mom’s kitchen rendered a few cabinet doors with frames that became the secret trap doors opening inward. Only friends knew the way into the multi-level tree house. We had one of the most awesome tree houses ever!

My favorite thing was to fix something to eat, grab a pillow, and use the pulley system we created with ropes and an old milk crate to hoist everything up. It was a peaceful place when the tree danced to the light breeze that always blows in the northeast.

For me, it was a creative place where I would read, write poetry, sketch, or just gab with my brothers and friends (all the while having no idea my mom or the neighbors could hear us). We tried to not let them hear us, but sometimes we just didn’t care because we were having fun, and enjoying life being kids. The tree-house years are very magical.

marty raymond our equipment around and it was a lot heavier than it is today. For another, coaching was a lot more aggressive and punishments were more severe. I do remember a particularly bad practice that happened after we lost a game. I was about 12 years old and living outside of Montreal when our coach made us skate while it was 20 degrees, practicing. Afterwards, I took my skates and my boots off, and my toes were frozen solid. My ears were frozen, too. When I started to warm up, and unfreeze, it was the most painful thing to experience.

My dad had no sympathy. “It’s a long way from you’re heart,” he said. “You’ll be fine.”

Then he made me walk home.

But today, I actually need to wear two jackets here in Bakersfield when it gets colder.

Irma Cervantes Reporter/Photographer, KABE39/KFTV21 I was 4 years old, still at that age where I was curious about everything. Still being too short to reach many things, my life of discovery often involved standing on my tip toes, stretching my arms, and sometimes climbing.

I was walking around the kitchen, and suddenly it caught my eye. What could it be? I’d never seen it before. I stepped up close to the table and took a peek. It was a container, with green, oddly-shaped things, some white and orange, floating around in a liquid. My arm

irma cervantes stretching wasn’t getting me anywhere, so I started climbing. I slowly climbed up one of the chairs and made it on top of the table. The container had a lid, so I tried pulling it off, >> www.bakersfieldmagazine.net / Spring 2010 43

and it was stuck, so I pulled harder and suddenly it came off, and with it, all the contents fell over onto the table. I picked up some of the things and they were really wet and squishy.

Then I felt tired, and rubbed my eyes... big mistake! My parents heard my cry and rushed to see what was wrong. They said my face was so red, it looked like I had broken out in a rash! As they tried to calm me down, and find out what had happened, they looked over to the table where I was pointing and realized what I had done. I had tipped over a jar of jalapeños. My hair was soaked, my eyes were filled with tears, and I had tiny jalapeño pieces on my face and in my hair.

That’s how I discovered jalapeños, and to this day, I stay away from them.

Editor’s note: Find more stories on our website.

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N.O.R. “Can-Do” Spirit

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Ike Hornsby is no stranger to the programs of NOR. Not only did he play NOR ball himself, but he coaches his sons today.

NOR offers over 200 classes and programs each year for public participation. That public is made up of over 120,000 residents within the NOR boundaries. Of course, everyone in Bakersfield can enjoy the services; you don’t have to be from NOR to experience what they’re offering.

“We want people to become a part of the community. So we do things on a grand scale and on a smaller scale,” Perez continues.

“Our Reel Fun Fishout and our Christmas Paphoto courtesy roger perez

photo courtesy roger perez

veryone knows you can’t put a price on fun.

Technically speaking, though, fun can cost you. Ever check your bank account after a trip to Disneyland or Six Flags?

So what’s a parent to do?

The solution has actually been around for over 50 years. And believe it or not it doesn’t involve driving south. All it takes is a little stroll north...north of the river, that is.

North of the River (NOR) has been providing free (not a typo) fun for kids and families for so long it almost seems silly that more people aren’t talking about the programs and classes available to residents. After all, generations of kids have grown up with NOR programs.

“Because the district is comprised of 215 square miles and six school districts, we say that the NOR boundaries are everything north of Stockdale Highway and west of Highway 99,” Roger Perez, the marketing director for NOR, says, chuckling.

“NOR was started by a group of moms in 1955 who wanted a pool,” Perez explains of the district’s simple beginnings.

NOR’s yearly Daddy-Daughter Dance is a big hit!

Little “guppies” get in on the action at the Reel Fun Fishout.

It wasn’t until 1960 that the organization incorporated park operations and really began expanding its community goings-on.

“The philosophy has always been about providing fun for kids and families,” he adds.

“It’s a little different from other city organizations, because NOR was created specifically for a community’s use. That’s what a park should really be; it should be the center of family gatherings.”

rade can attract thousands of people. But we also put on smaller BBQs and picnics at each park. We want to give residents something to do with their families and keep kids entertained.”

And entertain the little ones they do, with father-son campouts, daddy-daughter dances, Tball, baseball, and junior theater. Those are just the tip of the iceberg.

NOR does raise money through a select few classes and programs. The cost can usually be attributed to necessary equipment, but it’s minimal when one figures how much fun will be had.

While there are arts and crafts classes, encouraging each child to be creative while painting or crafting safari-themed animals (for example), the majority of classes encourage physical activity and provide the child with a lifelong skill.

Guitar lessons, rock climbing classes, and cooking instruction for as little as $15 make up just part of the list. For older kids Lifeguard Training and Certification class is only $90 or $80 for residents of NOR. The types of classes offered are intended to not only teach children (of all ages) in the NOR community, but to empower them, and show them a good time.

That’s why there is a karate and self defense class for kids. As well as one for gymnastics.

And there are dance classes as well.

However, because a majority of their funding comes from grants and donations via their not-for-profit foundation, NOR needs the help of some very dedicated community members to operate on the level they do.

That support comes from volunteers, many of whom have children who benefit greatly from NOR programs. And a few of them were even involved in NOR activities as kids.

One such fellow is Ike Hornsby.

“I started with NOR when I was 5 years old,” he says. “My dad coached baseball for NOR and I grew up through their sports. And I learned how to swim in an NOR pool.”

Not only is Hornsby a coach now himself, but he’s kept his dad and eldest son on as assistant coaches for the baseball team he works with— two of the players are his twin sons.

“That’s three generations in one coaching staff,” he adds, smiling.

“These sports programs give kids something to do, and they keep them out of trouble. Kids learn sportsmanship and >>

www.bakersfieldmagazine.net / Spring 2010 45

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the fundamentals of sports, but in a fun way.

“It’s not like sports at school where you’ve got try-outs and you have to make the team. NOR encourages everyone to play; anyone who wants to be on the team can be. It can give these kids a sense of worth.”

They can learn the importance of community values, fairness, respect. At the same time, they will get the on-field experience needed to improve their game.

“I started coaching in 1985 as a high school kid,” Hornsby says. “And I’ve been coaching ever since.” Every year he comes across a number of great kids who benefit from NOR programs.

“Last summer, I coached a kid who hadn’t played ball in a long time. He’s what you’d call a late bloomer when it came to sports. But he worked hard. Our last game of the year, he steps up to bat with two outs and hits one over the center fielder’s head. Of course, I gave him the game ball. I heard from his parents he still has it above his bed.”

These are exactly the types of things that can draw families together and make a parent swell with pride.

But it’s not just sporting events that have parents cheering. And Kristal Burton is a mom who does her fair share of cheering.

Her daughters, Kaitlin and Ashlee, have been in numerous plays put on through NOR’s Junior Theater. Son Jacob, only a little over two years of age, has already been in a play.

“We just love to get out of the house as a family,” Burton explains.

While the girls have both utilized NOR for swimming lessons, it’s the theater that caught their attention.

For 10-year-old Kaitlin, however, it seems like more of a calling. Just barely into double-digits, she’s already been in over 15 plays.

“You get to meet new friends,” she says.

“And learn how to be comfortable being up in front of people.”

She’s starred in The Wizard of Oz, Charlotte’s

Kristal Burton’s kids are active in NOR’s Junior Theater.

Web, Bedknobs and Broomsticks, and Beauty and the Beast.

The youngster is also worldly enough to recognize the good that can come out of acting.

“Having to memorize lines all the time helps me with math. I am better at memorizing math problems and numbers.”

“I really do like them being involved with the theater,” Burton continues. “It’s fun for me to watch, but they do it because they want to. It helps them realize all the possibilities for them in the world. They can experience many different activities and find one that they like. NOR offers so many kinds of things that these kids have great options to choose from. It’s not just sports and theater, there are tons of activities that get them involved in the community.”

For Burton, attending the rehearsals and the plays is a great way to bond with her daughters.

It’s also a good way to interact with other families in the area. Proof of that will be the families that come to see the latest production from NOR Junior Theater: Aladdin. With performances in early May, the kids are well into rehearsals.

“I get to watch them grow into their own people,” she adds. “They’re out there having fun with other children in the community, but they’re learning, too.”

And isn’t that the point? Having a good time, but coming away with something that will last a lifetime?

PHOTO BY HEASLEY PHOTOGRAPHY

Scouting: more than camping

By Charlie Durgin

T

The Batey boys (left to right) in their Scouting uniforms: James, John, Bryan, and Justin. and flashlight. If any company builds one with blades and a fish scaler, watch out, iPhone.

Have I become the old man shouting about “walking uphill both ways in the snow just to get to school?” Are today’s Scouts as capable, interested, and tough as those of yesteryear?

Local businessman and former Scoutmaster Bryan Batey thinks so.

“I think there are more challenges and ways to get sidetracked from being an Eagle Scout today, and it makes the accomplishment more impressive,” the father of three Eagle Scouts said.

And he would know, having earned the rank of Eagle Scout himself. I asked Batey if he thought

PHOTOS COURTESY OF TROOP 147

he Boy Scouts of America turns 100 this year. Just as impressive, the Girl Scouts turn a spry 98 in 2010.

I participated in Boy Scouts up until my junior year of high school, and enjoyed the campouts and survival training immensely. I have a hard time visualizing today’s technology-dependent youth enjoying the appeal of Scouting.

The Boy Scouts of my youth were considered high-tech if they had Mag-Lites or maybe a small radio that got past the eye of the Scoutmaster. One aspect of your status in the troop was the quality of your pocketknife.

Scouting was founded by Lord Baden Powell, who, at the time, was a military general who wanted to incorporate the principles of “military scouting” into “peace scouting.” He thought that young men could benefit from general scouting skills, and so he tested his theories of “peace scouting” on a group of boys at an island camp called Brownsea Island, located in a harbor in South England. As 100 years of history indicates, that first campout was a hit.

Distractions and entertainment probably consisted of staying warm and dry and learning how

An important Scouting skill: water safety.

Troop 147 ready for another survival outing.

to tie trick knots. History tells us that Brownsea Island was the first place a group of boys learned that most valuable of maxims—Be Prepared.

A Scout today has a different Swiss Army Knife, and being prepared probably means remembering the charger for your Smart Phone, right?

That’s the primary tool of today’s youth right?

This tool has a different set of blades. This one combines the features of a TV, telephone, camera, music player, communications device,

kids still cared about camping and the great outdoors as much as I did.

“That was the part of Scouting that was important to you,” he answered, “but there’s more than just camping to the Boy Scout experience.

“If you narrowly define Scouting as a 50 mile backpacking trip, you are missing the bigger picture,” he said. “It’s served our family very well.

Our eldest son just graduated from Cal Poly in three and a half years, so the hard work and focus involved in achieving Eagle Scout has served him well. And he got a job right out of college, and I have to attribute some of that to

people recognizing the value of an Eagle Scout.”

Batey’s middle son, James, benefited from Scouting in a way that was more consistent with my vision of “old school Scouting.” He’s pursuing a career as a firefighter and has already worked a summer with the Bureau of Land Management as a wildland firefighter, and graduated from the firefighter academy at Allan Hancock College.

Batey’s other sons are benefiting from the Scouting experience in a more transcendent way. They are gleaning the benefits of proximity to an organization that values thoroughness and duty.

Longtime Bakersfield resident Aron Vietti never attained the rank of Eagle Scout, but he still benefited from his Scouting experience and thinks today’s youth have plenty of lessons to learn.

“It puts you in an environment where you can have adult supervision that isn’t necessarily your parents...and it gives you space to find yourself and find who you want to be. And that’s timeless. Every young person wants to figure themselves out, and Scouting provides the environment and challenges to make it happen.”

Indeed, through Scouting I discovered that while I was the runt amongst my cousins, I was much more adept at staying dry, packing the right food to make it through the weekend, and sharpening my knife so that I could shave with it (when I finally started growing whiskers at the age of 20). I wasn’t the biggest and strongest; that honor went to my cousin Jeff. I wasn’t the smartest and craftiest; that designation sat on my wheeling and dealing cousin Billy’s shoulders, who would have all the Scouts at camp in debt by the end of the trip by selling them bulkpurchased candy at a premium.

But Scouting has never been just a boy’s club. Hoping to encourage young women to find their own place, Juliette Gordon Low gathered 18 girls in March of 1912 to form the Girl Scouts. She wanted to give girls the same opportunity to discover their potential. >>

www.bakersfieldmagazine.net / Spring 2010 47

The

10

th

Annual

• Dinner • Auction • Fundraiser

In Support of:

The US Naval Museum of Armament and Technology

SATURDAY, MAY 29th, 2010 Kerr McGee Center

100 West California Ave. Ridgecrest, CA

5:00pm Cocktails / Silent Auction 6:30pm Dinner Catered by Farris 7:30pm Welcome and Live Auction

For Tickets or More Information Call:

760-939-3530

Member Agency #13086 United Way of Indian Wells Valley

48 Bakersfield Magazine

Ranessa Paquette says Girl Scouts does just that. She’s the leader of Girl Scouts Troop 103 in Bakersfield. She became involved after her daughter, Samantha, expressed interest in trying new things.

You can’t learn to sail if you can’t tie a knot!

“Samantha happened to fall into Girl Scouts,” Paquette said. “She brought home this flier and we said, ‘If you really want to do Girl Scouts, we’ll sign you up.”

Samantha lost her leg three years ago in an off-road vehicle accident, “and she was hoping to find a way to make new friends,” Paquette said.

When Samantha needed help, they gave it to her. Which is at the core of today’s Girl Scout experience.

“A lot of our girls are pretty comfortable and well off, and they feel entitled to a lot of stuff,” Paquette says.

So Paquette and the other adults in Troop 103 ensure that the girls learn about service.

People are what make Scouting work or not work. People, more than emerging technologies and glowing distractions, will make or break the Scouting movement.

“Parent participation is the only thing that keeps them involved, and there’s a time commitment. We have weekly meetings, and if the parent or another concerned adult isn’t invested, then the child won’t be either,” Paquette said.

Scouting brought Ranessa and daughter Samantha closer.

For all of his sons’ resourcefulness, Batey knows they couldn’t have done it alone. “I’ve never met an Eagle Scout who was able to do it themselves. They have either outstanding Scoutmasters or parents.”

This may be the biggest hurdle for young people in Scouting. To my surprise, it isn’t the video games. It might be our faster, busier, two-parentsat-work, lifestyle.

Many things in this life come down to money and affordability. But Scouting requires that most precious of commodities: time; in exchange for other precious commodities like wisdom and experience. Not a bad trade.

As I started my research, I was sure that I’d find a reason to vilify the media industry for making our children lazy and disinterested in more wholesome activities like community service and Scouting. But I was dead wrong. It isn’t the video games as much as it’s our time-pressed lifestyle.

Scouting takes time.

But what do we do about the video games and iPhones? How do we fix those? Paquette has a solution.

“The parent can turn off those video games and turn something else on in their children,” she said.

But what if they protest and dig their heels in?

“Oh, you mean when they say ‘you are mean, I don’t like you?’ I laugh and say, ‘then I’m doing my job. It’s not your job to like me, it’s my job to be your parent and help you make the right decisions.’ ” Just like Scouting does.

attack

of the

hamburgers Giant hamburgers don’t really lurk around every corner. That only happens in B-grade horror flicks.

Actually, scratch that. Given Bakersfield’s love of meat, especially beef served via toasted bun, there seems to be a place to get a burger around every corner. But instead of being afraid, we faced these monsters head on...

BURGER AM

HE

H A P PY H

©istockphoto.com/kevolich

g •BERNIE T

Featurin

•

www.bakersfieldmagazine.net / Spring 2010 49

By Anika Henrikson It must be in our DNA. We like ‘em fried, charbroiled, grilled, and...pretty much any other way you can prepare ‘em. So how do you sort truly good burgers from the mediocre? You’ve got to taste them, of course. So with the help of the gourmands on our A-List, we compiled a list of the best patties in Bakersfield. And just like a cheap horror movie, there was an excessive amount of cheese.

I’ve

often found that being this magazine’s assistant editor comes with perks. The job is full of them. But never have I been literally so full of perks.

When we decided to, once again, tackle this mountainous feature, the responsibility fell on my shoulders to take the burgers our fantastic A-List members recommended, and put them to the test.

This happened for two reasons. The first was because we knew we needed someone objective to taste all the burgers, and who better to do that than someone with no stake in the ranking? The second was because I pleaded to be given the assignment. Hey, I like burgers.

I thought long and hard about a feature of this proportion, and then thought long and hard about my own proportions. Was I willing to go down in glory having tasted the best burgers in Bakersfield, and ultimately go up a pant size? The answer was an unequivocal yes. My boss quipped, “No pain, no gain.”

There was definitely gain.

It’s important to have your wits about you when you embark on a gastronomical journey such as this. Especially because there’s a side effect to writing about hamburgers that no one talks about. It’s called burger lust.

Many people in history have been afflicted by this delicious disorder. I’m sure even Teddy Roosevelt dug burgers. That’s why hamburgers are so ingrained in our culture. They’re referenced in TV shows, movies, songs, and have even spawned super-villains (how many of us still have nightmares about the Hamburglar?).

Pulp Fiction featured heavy, almost philosophical, burger talk. It

Fishlips

Angus Young

still has me craving a “Big Kahuna Burger.” And a season four episode of How I Met Your Mother had Marshall searching for a savory burger that had eluded him for years after a chance tasting.

“The bun, like a sesame-freckled breast of an angel,” he began, “resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then...a pickle! The most playful little pickle!

Then a slice of tomato, a leaf of lettuce, and a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savory so delightful. This is no mere sandwich of grilled meat and toasted bread...this is God, speaking to us in food.”

I tried to keep Marshall’s sentiments in the back of my head as I, too, immersed myself in Bakersfield burger-lore.

There was a lot to consider. Even more to taste. And copious amounts of Tums to ingest. But here, our dear readers, is the list.

These are Bakersfield’s best burgers, as selected by our A-List and tasted by one woman. A woman whose burger lust has been appeased... for now.

34th Street Carwash Deli

34th St. Carwash Deli Ortegaburger

920 34th Street Until you’ve eaten this lifealtering burger, you can’t say you’re really from Bakersfield. It’s one of those burgers that tastes so good while you’re eating it, you casually think about applying for a marriage license and changing your last name to “Ortegaburger.”

You wouldn’t mind being tied down for the rest of your BERNIE life to this burger. Then again, you’d live in constant fear the Happy that someone would eat your family. And it would prob... ys sa er rg Hambu ever ably be you who eventually devoured them. er rg bu m ha t The bigges 266 pounds!

8, Still, the Ortegaburger blends its flavors so perfectly, ed gh ei w ed serv 2001 at Burger it takes the number one spot. Many places serve their It was cooked in r, Wisconsin. variation of a burger with an Ortega chile, but only Fest in Seymou the Carwash gets it right. It starts off with their hand-made patty that gets a bit of a crust after being on the grill. Yet it’s so thick, it stays juicy “The burgers at 34th Street Carwash have such a different flavor and the sweet pickles just cap it!”

–Caroline A., Bakersfield Magazine A-List

50 Bakersfield Magazine

“When I think of the ‘perfect burger’ I always think of the Burger Hut. It’s a small place that barely has any seating, but it seems like every time I go, the place is packed.”

Burger Hut

Teriyaki Burger

–Michael T., Bakersfield Magazine A-List

Wool Growers

Cheeseburger

Rather than appear dainty, it’s best to simply pick up this behemoth and chow down.

This burger is the plainest on the list, but for that, it’s almost the greatest. It’s pure burger.

After a few bites, though, lethargy sits in. There is no possible way you can finish the hamburger in one sitting but forcing the whole thing down your gullet is a sad idea. However, the thought of walking away from its juicy half-eaten carcass is almost as sad.

Tums needed:

Fishlips 1517 18th Street

are grease stains or tears. That’s right. I’m willing to admit this burger made me cry a little. It’s that good.

Tums needed:

•

Wool Growers 620 E. 19th Street

You wouldn’t think a place famous for its Basque cuisine would rank on a list of burgers. Alas, their cheeseburger is the stuff of legend. Probably because you wouldn’t assume something so simple would taste so heavenly. It literally comes with meat, cheese, and mayo. It’s an item you think a picky 6year-old would order, except for the fact that it weighs about as much as a 6-year-old.

The patty was so gigantic, I wondered how best to approach it. Cutting it in half seemed like a defeatist move. Besides, is that how a real woman would eat a burger?

(My English grandmother would argue a real woman wouldn’t actually eat a burger).

Burger Hut 1112 19th Street

It’s true, the Burger Hut is an unassuming place to grab a burger. That’s because there are a grand total of four tables inside the establishment. However, the flavors of their “famous” Teriyaki Burger are anything but modest. In fact, one taste will have you methodically picking apart your burger trying to find the flavor crystals that just have Continued on page 54 >>

•

It’s hard to pick just one burger at a place known for rockin’ tunes and rockin’ eats, but the Angus Young, and all its cheeky school-boy charm, makes our list. OK, so the burger doesn’t actually come dressed in Young’s signature uniform, but it does come dressed to the nines with hearty slices of avocado and melty Swiss cheese. The burger is piled high with the usual suspects (red onion, pickles, lettuce, tomato), but it comes with a knife sticking out the top.

Except the knife is not purely for aesthetic purposes...if you are planning to get most of the burger in your mouth, you’ll want to cut it in half. This burger makes the cut for a number of reasons, one being that even though the patty is plenty juicy, the bun stays surprisingly crisp. The main reason, though, is the way each of the condiments complement each other. No one flavor overpowers the other and each of them is as important as the next. Kind of like AC/DC. Still, after sampling the Angus Young, nothing’s stopping you from doing the “duck walk” on your way out the door.

Tums needed:

••

Favorite Fixin’s

chef, condiment burger©istockphoto.com/artpuppy

through and through. The chile adds the right amount of flavor and moisture to each bite and melds with their secret sauce and traditional condiments (lettuce, tomato, bread & butter pickle, onion) so wonderfully, I can’t tell if the spots on my “burger score sheet”

A burger is just a burger— until you start loading it up with goodies. Then it becomes an edible work of art. We’re aware that most burgers come with the “traditional works” including lettuce, tomatoes, pickles, and onions, but there are special things that turn a burger into a burger. According to our A-Listers, there is one goody that bests them all. It’s the topper of all burger toppers.

Winner, thy name is bacon.

But our A-List also informed us of other items that find themselves resting on local burgers that we wouldn’t have expected.

Bacon Jalapeños Avocado Chips Onion Rings French fries Green Chiles Egg Mushrooms Salsa Guacamole Pineapple

www.bakersfieldmagazine.net / Spring 2010 51

s r e g r u B vs. sliders When you’re craving a burger, only a 3,000 calorie patty the size of your face will do, right? Apparently not. Sliders are still a hot ticket item, but are they just a tiny version of a burger or is something missing?

Our A-Listers had differing opinions...

“Are they an appetizer or a meal? I don’t understand what the big deal is.” –Katie L. “They’re great as long as you can pile them high with the good stuff.” –Paula J.

©istockphoto.com (slider)redmonkey8, (teen)artpuppy

“Messy! Those little things barely feed an ant!” –Bob P. “Sliders are good because you can try different types without over-eating.”

–Beckie D. “It’s meat on a bun...so yes, it’s the same.”

–David B. “A pile of sliders is a different experience than a big burger.” –Steve L. “If you’re going to eat a burger, eat a burger!” –Linda R. “I never order them...they’re for preschoolers.” –Ann S.

“The best burgers should require both hands to eat.” –Jim L., Bakersfield Magazine A-List

WHERE THE

I

not every day you come face to bun with five hamburgers and live to tell the tale.

The sheer notion of gobbling up that much beef can dishearten even the most voracious of eaters. Yet when we told the winner of our A-List Burger Survey that she had won a trip to the burger place of her choice for a taste-off, she was surprisingly unflappable. Maybe that’s because Tisha Fuentes knew she’d have her husband, David, there to eat his share of burgers at her restaurant of choice: Moo Creamery.

Joining the Fuentes on this gastronomic excursion (for documentary purposes) were Assistant Editor Anika Henrikson and Photographer Isabel Alvarez. And Richard Yoshimura and Jessica Pound were there because, well, they’re the ones behind the burgers that were later responsible for four adults slipping into food comas.

When the 24-Hour Burger came to the table, no one knew if they were supposed to eat it with a knife and fork or with their hands. That’s because it comes open-faced with a fried egg on top. One might assume that this burger is messy...that person would be right. But it’s worth getting some yolk on your pants for a bite.

As the Atomic Bacon Cheddar Burger landed, they assumed they would need extra water. Much to our surprise, however, the burger had just the right amount of “spicy” to call it atomic without burning a hole through your tongue. It comes with bacon, cheddar, pepper relish, roasted jalapeños, habanero ketchup, and chipotle mayo. The ABCB (as we’re affectionately calling it) received high points from everyone.

Though two of the four Burgerites are not fans of mushrooms, the Mushroom Gruyere Burger found its way to the table. Still, the nameless mushroom haters agreed that they would eat this burger again...’shrooms and all.

So it must be good. It comes with roasted garlic, spinach, fresh thyme, and balsamic roasted onions.

Anyone for a Bacon Blue Burger? This burger was given three 10 out of 10s. Made with a blue cheese spread, bacon, balsamic onions, and arugula, the burger had it all. The zip from the cheese and the crunch from the bacon. Holy cow...literally.

The Spanish Chorizo Burger, topped with Manchego cheese, date spread, pepper relish, arugula, caramelized onions, and chorizo was delicious. The sweetness of the date spread evened out the spiciness from the chorizo.

Eating this burger was the last thing any of them remember before passing out.

Editor’s Note: Please do not attempt a tasting of this proportion without professional supervision. Or, at the very least, a designated driver. of two

CHEFS GO

f you were highly-trained in the culinary arts, it would be hard to find a burger that lives up to your own, right? We asked a few well-respected and prestigious chefs around Bakersfield where they go (besides their own restaurant) to get a tasty burger.

Believe it or not, these guys aren’t looking for gourmet.

BERNIE

It’s

ys... amburger sa the Happy H ree prescribed th glish doctor In 1888, an En a as meals a day hamburger ents. lm ai us rio cure for va e? Salisbury!

His last nam 52 Bakersfield Magazine

ses e carcas . lds up th us Moo burgers io delic

Anika ho

Chef John McFee, Bell Tower Club “It’s between In-N-Out and Moo Creamery.

Moo’s Spanish Chorizo Burger is so good!

I modify my In-N-Out burger... I always bring my own bacon to put on top.”

Chef Bill Rea, Stockdale Country Club “I really don’t go out much, but it would have to be John’s Burgers!”

Chef Fidencio Serrano Bakersfield Country Club “It’s not exactly local, but I really enjoy a burger from In-N-Out.”

“The weirdest stuff put on a burger? Peanuts or Cheez-Its.” –Eric S., Bakersfield Magazine A-List

Chef Robert Alimirzaie Petroleum Club of Bakersfield “Before Moo [Creamery] came along, In-N-Out was my favorite place. Moo’s Mexican Border Burger is so good, I feel like I’m cheating on In-N-Out.” Chef Jessie Madanba Seven Oaks Country Club “Well, I’ve only lived here for about a year, and I haven’t had much time to explore other restaurants, so I’d have to go with In-N-Out. It’s just so simple.”

A

SUPER SECRET

BURGER STUFF

L ist e x tra

A-List winner Tisha Fuentes and her husband, David, display their handiwork for that afternoon.

“The homemade Brioche bun added to the flavor of the burgers. It was unique and delicious.”

-Isabel Alvarez

“Every burger was my favorite until they brought the next one out. Then that one became my favorite.”

-Tisha Fuentes “These were, by far, five of the best burgers I’ve ever tasted.” -David Fuentes “The Bacon Blue Burger is fantastic! I love the saltiness of the bacon and the creamy blue cheese together.”

-Tisha Fuentes “I gave the Mushroom Gruyere Burger an 8 out of 10.

But I normally don’t like mushrooms, so an 8 is really good on my scale!”

-David Fuentes

The Bacon Blue Burg er gets a thumbs-up from Isabel.

Top Burger Places S

10E

Fast Food • Chains

ometimes we don’t have enough time to sit down and enjoy a fancy burger.

But, come on Bakersfield, even when we’re in a hurry, we still have standards.

Our A-Listers told us the top ten fast-food places to grab a quick burger.

ven when you’ve got time to sit down, sometimes you still want the trendy ambiance provided by a corporate conglomerate (or the bottomless steak fries provided at Red Robin). So our A-Listers voted on their favorite chain restaurants to chow down at.

1. In-N-Out 2. Carl’s Jr. 3. McDonald’s 4. Jack in the Box 5. Tommie’s Hamburgers 6. Farmer’s Brothers 7. Wendy’s 8. Sonic 9. Del Taco 10. Fosters Freeze

1. Red Robin 2. Chili’s 3. Marie Callender’s 4. Outback Steakhouse 5. Johnny Rocket’s “I like a pretty 6. Tahoe Joe’s basic burger so 7. BJ’s not to muddle up 8. Applebee’s too many flavors.”

–Kevin E., 9. Elephant Bar Bakersfield 10. Black Angus Magazine A-List

Let’s say James Bond had a hankering for a burger. Do you think 007 would be satisfied with something on the menu?

Not likely.

Everyone’s favorite agent in Her Majesty’s Secret Service would want a secret burger—a burger with something special that would be hidden from everyday Joe Hamburgers like us. And he’d probably have a different burger for each hamburger stand he visited.

Imagine if you discovered those secrets!

You’d have a golden ticket (not a Goldfinger) to taste the most secret, and therefore the most delicious, hamburgers in town. But where would one discover those secrets?

Well, dear readers, we released our inner secret agents and prowled around town to find some behind-the-menu burgers.

Goose Loonie’s Here’s the Beef: A thick burger piled high with pastrami and cheese.

The Zeus Burger: A Here’s the Beef burger with an added kick! It’s topped with grilled lamb and Feta cheese.

Fishlips The Buck Burger: Chicken Fried Steak Burger. Comes with gravy for dipping!

The Farm: Tri-tip, chicken, bacon, cheese, egg...on a bun. The whole farm!

Andre’s The Taco Burger: Taco meat, shredded lettuce, and cheese on a bun. Olé.

34th Street Carwash Unnamed: Double meat, double bacon, double cheese, and avocado. Double yum.

We suggest naming this thing the Double Agent Burger.

Happy Jack’s Holly Special: It’s the not-so-secret secret item—a savory cheeseburger covered in jalapeños that has been added to the menu.

Moo Creamery The Colossal: Start with a burger, add pastrami, add a heaping pile of homemade chili, and top with Moo’s pickles.

And while numerous urban legends surround In-N-Out’s menu, we (painstakingly) confirmed the existence of each of these delicious burger options. Bond would be proud...or concerned.

The Flying Dutchman: Two patties, two slices of cheese. That’s it.

Animal Style: Burger of your choice with lettuce, tomato, a mustard-cooked beef patty, pickle, extra spread, and grilled onions. Try Animal Style fries!

Protein Style: Imagine a bun-less burger.

It’s wrapped in lettuce instead!

Patty x Cheese: Any number of patties by number of cheese slices (2x4, 3x3, 50x50).

www.bakersfieldmagazine.net / Spring 2010 53

Goose Loonie’s Loonie Burger

Continued from page 51

to be stashed in their somewhere. But the only thing you’ll find will be a bit of shredded lettuce, a tomato, some white onion, a smallish patty, and the secret weapon: marinated teriyaki beef.

One automatically expects pineapple on a teriyaki burger, but it seems the Burger Hut has taken a different approach, piling an already tasty burger with tender beef that’s been grilled after soaking in a sweet, savory teriyaki marinade...a marinade that should be available by the glass. Hyperboles aside, Burger Hut has something special.

Tums needed: nada

Café Med 4809 Stockdale Highway

Again, a fantastic burger in a seemingly unlikely place. When you’re craving Mediterranean food, you’re usually not thinking about something served on a bun with cheese, but Café Med has met all the requirements of a

John’s Burgers Cheeseburger

BERNIE

the Happy r says...

Hamburge rger made The hambu t the 1904 a t” u its “deb in St. Louis.

World’s Fair

hearty (and heartclogging) cheeseburger. Because Bakersfieldians are serious about their burgers, this is yet another local restaurant that uses enough ground beef to fill a football helmet when making their patties. The whole thing is roughly the size of a football, too, which makes it a bit hard to eat. Each bite would push the condiments to the other side.

It probably took me three bites before I got any beef. That said, they were tasty bites. At one point, I realized the best way to eat this enormo-burger was to rotate the darn thing in my hands every time I took a bite, much the way one would eat corn on the cob.

The meat wasn’t the only thing that was fresh, however, as each of the condiments were crisp and flavorful, giving this burger staying power. It also makes this burger worthy of the “loner lunch.” Take it from me, it’s worth the scrutiny and sideways glances of being “that girl who’s eating alone” to taste this beefy creation.

Tums needed:

•

Andre’s Drive-In 1419 Brundage Lane

Since burgers neither originated in France, nor are they a staple on French menus, we have to assume that this burger received its moniker due to the huge sourdough French roll it’s served in. That, or the abundance of French’s mustard slathered on top. In any case, this is not a burger to joke around with.

For one thing, it’s massive. For another, it’s served wrapped in more paper than you’d find at the bottom of some kid’s locker on the last day of school. So you know the makers of this gastronomic specialty take it seriously.

The patty was typical, but there’s two of them on this burger, plus two slices of cheese, onions, tomatoes, enough shredded lettuce to serve a family of bunnies for a week, and special sauce. You’re already going to be stuffed.

Then comes the coup de grâce...delivered by the bun. A sourdough French roll seems unre-

“BBQ burgers remind me of a summer cookout with friends or family.” –Katie L., Bakersfield Magazine A-List

54 Bakersfield Magazine

markable, you say. Normally, I’d agree. But before assembling each French Burger, some thoughtful Andre’s cook apparently soaks each roll in a highly-flavorful buttery concoction. Once it’s good and moist, it’s tossed on a griddle to toast up brown and crispy. Admittedly, halfway through my burger, I began disassembling it to nosh on the roll. And isn’t that what the French would do, too?

Tums needed:

John’s Burgers

••

1000 Oak Street (3 other locations) Again, sometimes less is more. Trying to do too much with hamburger can detract from the overall burgerness. You don’t want extra condiments tossed on there for the fun of it.

The flavors should be finely selected and sloppily assembled. That’s what you get at John’s.

The cheeseburger is both sloppy and delicious and elicits thoughts of eating at a burgery (that’s a word, right?) from the ‘50s. I kind of wish I wore my argyle sweater and saddle shoes that day.

The burger was charbroiled and just thick enough. It’s a wonder I walked away without more food on my shirt because this thing was a cacophonous explosion of shredded lettuce, tomatoes, pickles, cheese, mayo, ketchup, and a patty. The bun was little help in keeping it together, but I can’t complain. Most of the flavors are subtle, but you do get that fresh onion bite—which people have come to expect with a John’s burger. This is a classic old-fashioned burger brimming with flavor but not trying to do to much.

Tums needed:

Happy Jack’s 1800 20th Street

•

Sticking with a purist approach, I again sampled the basic burger (and added bacon), which tasted anything but basic. Talk about a Mom and Pop operation—Happy Jack’s does everything old-fashioned, even down to payment options. Cash only at this stead.

Also, you’d better be willing to sit next to a stranger when you dine, though by the end of your meal, they won’t be a stranger anymore.

Happy Jack’s Cheeseburger

There is one wrap-around bar with limited seating. Everybody is there for the same reason (to gorge on oldfashioned hamburgers), so you get along fine.

The burger arrived piled high with onions, lettuce, American cheese, tomatoes, secret sauce, a hefty patty, and bread and butter pickles, which elevated this burger to the next level. Those pickles really set the burger apart with a little extra kick of sweetness. And the secret sauce adds just the right amount of tang. It put this burger on our list. It also keeps this burger in my dreams.

Not really, because my dreams consist mainly of Robert Pattinson and I fighting off dinosaurs in a Jurassic Park-type locale. But you get the idea...it’s a burger that will put a smile on your happy face.

Tums needed:

••

Moo Creamery

Moo Burger

Moo Creamery 4885 Truxtun Avenue

It’s hard not to giggle as you make the sound of the animal you’re about to eat when ordering, but that’s where the laughter ends. Probably because it’s hard to chuckle when your mouth is wrapped around this tender, chic burger. It’s the only burger on the list that looks visibly cute. The superthick patty comes on a fresh-baked and lightly-grilled brioche bun with caramelized onions, lettuce, Dijon mustard, and their famous Moo Sauce.

Each and every bite tasted wonderful and was complemented by the homemade pickles served on the side. Unlike burgers that are too condiment heavy, the Moo Burger sticks with a minimal list of ingredients and that works in its favor.

The aftertaste provided by the onions and the grilled beef is also noteworthy. But keep in mind, Moo serves their burgers medium rare to medium (unless you ask nicely), so as to keep the flavor of the meat very apparent.

Andre’s Drive-in French Burger

The Moo Burger might be the shortestnamed burger on the list, but it’s not lacking in flavor. You know, if they were going for a short name, they should go with the Yum Burger. It’s even got one of the same letters.

Tums needed: nada

Goose Loonie’s 816 18th Street

One could argue it’s a mistake to call a burger crazy. One could also argue that it’s in poor taste to ask someone who’s been eating burgers for a week to assemble their own, because left to their own devices, they’ll probably order a salad instead. It’s served openfaced, with condiments including onions, tomatoes, lettuce, and avocado, laid out on the plate. But they draw the line at the cheddar cheese and applewood-smoked bacon.

Café Med

Cheeseburger

Those are already on the patty, as if the cooks are worried you’ll screw that part up and the bacon will end up underneath the bottom bun. A secret sauce tops off this burger.

The bun also has something unique going for it. It’s a toasted cornmeal bun, so it’s a bit sweeter. That does, however, bring out the smoky flavors of the burger and the bacon. And the red onion provides a delightful bite to balance out the woodsiness of the avocado. That is, if you choose to put those on your burger at all. Of course, assembling your own burger is one of the best parts of being in America, right? You can have it your way. Oh, wait, that’s Burger King. Tums needed: v

•

burger stretches It’s highly unlikely that you’ll ever find yourself in the conundrum of being required to swallow 10 burgers in one sitting. Even 5.

We’re just not made for marathon eating.

Sure, there are some folks who can take down more than their fair share of food, be it pizza, chicken wings, or ice cream. But for us mere mortals, a hefty burger and fries is more than enough to fill us up. So what if you want to conduct your own burger tasting? It’s not a decision to be made lightly.

Power-eating is a arduous sport.

You can’t go into something as serious as a Burger Taste-off without the proper training. Our staff worked out for weeks beforehand using tried and true “stomach” exercises as well as a routine of stretches (listed below) designed to maximize the amount of burgers you can force into your body.* The Jaw Dislocator Start by wunhinging your jaw. This will allow more food to get into your mouth at one time. Do 2 sets of 10.

The Gabber Talk. A lot. Or just yawn. Basically, hold your mouth in such a way that it’s constantly open. You can try talking, singing, yelling, or just sitting around with your mouth wide open. This stretches your tempormandibular joint so that your jaw won’t get tired a few hours into your Burger Taste-off.

The Gut-buster In the weeks before your gorge-fest, start eating more and more between meals.

Really stretch your stomach as far as it can go...you’re making room for all those burgers. For the calorie-conscious, you can also stand in front of a mirror and stick your stomach out as far as it will go, then suck it back in. Don’t do this stretch in front of another person as you will most likely be laughed at. *Please do not attempt any of these stretches.

None of these are real and were made up by the editors of this magazine as an attempt at humor. Seriously. Bakersfield Magazine takes no responsibility for what might happen to you if you try and dislocate your jaw.

www.bakersfieldmagazine.net / Spring 2010 55

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What’s beautiful, has healing properties, and tastes good, too?

GARDENING WITH MRS. P

By Lynn Pitts

Golden oldie plants, like dahlias, are returning to

our flower beds. Once the Poster Child for our summer cutting gardens, dahlias were expected to be grown and shown by all home gardeners. And every garden club in America was counted on to produce impressive displays of dahlias. From the late-19th to mid20th century, dahlia hobbyists were far more prevalent than rose growers and vied to win Blue Ribbons for their exhibition-size dahlias. As an example of the dahlia resurgence, well-known mystery novelist (and gardener) Susan Wittig Albert is starting a new series of books this summer: The Darling Dahlias. Set in Darling, Alabama in 1930, it will feature a garden club (The Dahlias) who solve juicy murder mysteries.

The back story of the dahlia is interesting and quite typical of a lot of plants that originated in the New World. They were collected by plant explorers, transported to Europe to be cultivated, hybridized, and then transported back to the New World as something “new.”

Dahlias are native to Mexico and are the country’s national flower.

They’re related to the sunflower family (Asteraceae or Compositae), thus cousins of chrysanthemums, marigolds, zinnias, and daisies. The Aztecs cultivated dahlias and used them for animal food as well as ingredients in their medicines. Botanists traveling with Spanish Conquistador Francisco Hernandez sent dahlia tubers back to the Royal Botanic Gardens in Madrid. Another botanist, this time from Holland, traveled to Mexico and sent dahlia plants back across the ocean.

Only one tuber survived the voyage, but it produced a brilliant red bloom with petals that were rolled back and pointed. This is when the name “dahlia” is given to the plant, in honor of recently deceased Swedish botanist Andreas Dahl. Yes, Roald Dahl, former spy and author (Charlie and the Chocolate Factory) was a descendant.

Who else would tell you these things but Mrs. P? Men in Madrid began to hybridize the dahlias, which proved very easy to grow and cross-breed.

The rest is, as they say, history.

More than 14,000 cultivars were listed by the turn of the century from these few original tubers and seeds. To-

day, the International Registry of Dahlias records more than 50,000.

The American Dahlia Society, founded in 1915, divides dahlias into 15 color groups and 18 flower shapes. Dahlias come in every color combination from white to purple, including bi-colors, except blue and black.

Some years ago I met a wildly unconventional gardener, Mary Rose, in Ireland. The first thing I noticed was the espaliered roses on the fences around the perimeter of the vineyard. While I discussed roses with Mary Rose on a short stroll around the grounds, she confided that roses didn’t really interest her all that much; in fact, she had a somewhat tough love approach to growing roses, and skipped two or three years pruning them down. Since then, I’ve tried this a few times and it’s amazing that the sky didn’t fall and my roses bloomed just fine. Mary Rose’s true love, she confided, were her dahlias.

Here are her tips on growing them: First, dig in compost and a handful of an all-purpose dry granular fertilizer (10-10-10) to a depth of one foot down in the soil. Next, dig a planting hole 6 to 8 inches deep. Place the tuberous root lengthwise with one bud facing up. If there are other buds forming, rub them off. Sink a 6-foot wood stake next to the bud area. Cover with a few inches of soil and water. Fill in the planting hole with more soil as the plant grows.

Thin out shoots on tall growing dahlias when they’re 6 inches tall, leaving only the strongest one or two. For super size flowers, allow only one tip bud to develop. Remove side buds. Leave the two lowest side buds to produce those big flowers later. It goes without saying that dahlias like sun, although light afternoon shade is preferred in our Bakersfield summers.

Mary Rose, like most dahlia growers, dug up her dahlia roots after a winter frost and stored them in a cool, dark place (like a garage or tool shed) until the next spring.

However, I’m of the opinion that you can safely skip a few years (see rose pruning above) and most dahlias will continue to bloom well. The thing is, dahlias like to clump and create more tubers. This is where you can get more bang for your buck.

After cutting >>

©istockphoto.com/manonroy

www.bakersfieldmagazine.net / Spring 2010 57

Gardening with Mrs. P

off the tops in winter, loosen the soil with a garden fork all around the clump before prying it from the bed so as not to break new storage tubers from the stems. Turn the roots up for an hour or two while they dry. Cut the clump apart at the stem making sure each tuber has a bud. Dust the roots with powdered sulfur as a preventative against rot. Store in a box filled with dry sand, peat moss, or sawdust.

When I asked Mary Rose what sort of fertilizer she used on her dahlias, she burst into hearty laughter and told me the story of a wellknown, titled lady who was an avid gardener and inspired cook. Her food was legendary as was her unique fish stew recipe which she would famously feed (as fertilizer) to her flowers. Sometimes she would forget that she was preparing it for the garden, so she would add a dram or two of her rose brandy, some garlic, and spices. As Mary Rose put it, “The flowers would almost cry out with pleasure!”

Sharp eyes will notice “rose” brandy and scoff. Oh ye of little faith, there is indeed such an elixir as rose brandy and here’s the recipe with instructions from another garden friend (at right).

Use the brandy in salad dressing, barbecue sauce, pound cake, marinades, baklava, creme brulee, fruit reductions, and naturally, to do a little drinking.

Because we have so many rose growers in Bakersfield, I included the above recipe to placate them, but just remember, dahlias, like home beer brewing, are the next big thing. v Lynn Pitts, better known as Mrs. P., is a native Californian, master gardener in four counties including Kern, a garden writer, and professional botanical artist. She has been featured on “The Art of Gardening,” on PBS, and has conducted flower workshops throughout California for botanical gardens and arboretums.

58 Bakersfield Magazine

Petals from 25 to 30 fully open roses 3 bottles (750 milliliters each) 80-proof unflavored vodka 4 cups sugar • 1/2 cup water Flavor and fragrance ebb quickly, so pick the petals as early in the day as possible after they have opened. Rose petals have a bitter base; hold the petals with the base up so that you can easily clip it off with scissors. The finished color of rose brandy is determined by the color or colors of the petals used. Old garden heirloom roses or very fragrant roses such as David Austin roses are best.

Place the petals and vodka together in a glass jar. Seal the jar and store in a warm place. In 5 to 10 days, the mixture will be straw-colored. The vodka extracts the flavor, fragrance, and some of the color of the petals. Steep in a dark place such as a cupboard at room temperature for another month and then strain out the petals.

Make simple syrup by combining the 1/2-cup water with 4 cups of sugar in a 4-quart stainless steel pot and warming it to dissolve the sugar. Add the rose-infused vodka and bring it just to a simmer. Immediately remove from the heat, stir, and allow to cool. Pour into bottles, seal, and store for at least 6 months. Little “tastings” in between are allowed, for quality control purposes. ©istockphoto.com/ DJORDJEZ

SPECIAL ADVERTISING SECTION

home & Garden

By Tom Xavier

fixing all those little things

Home Repair

101 Things that make you go “hmm.”

We all have some little things that need to be fixed, readjusted, or freshened-up around the house. You know there is a simple solution, but you just can’t figure it out. Here are just a few tidbits that might help you fix up the ol’ homestead by using stuff you already have in your cupboards.

Wall Holes Gotta nail hole or other small hole on a white wall? Grab a tube of

Products you need to fix “it” may surprise you

white tooth paste (not the blue stuff or anything with stripes). Put a little on your finger and dab it in the hole. Violà, no hole.

Mirrors Does your mirror say you’re not sure how to keep it shiny and clean?

Keep some baking soda in your medicine cabinet. A little sprinkled on a dry cloth will buff those water spots away without a trace.

One of the biggest problems with the bathroom mirror is that it gets all fogged up.

For a quick de-fogging, aim your hair dryer at the glass. The dry heat will clear the fog in no time. To prevent the haze from coming back, take a cloth and rub a layer of shaving cream all over the surface. Keep rubbing it until the cream has disappeared.

Frames If you have some old picture frames that are in need of a little TLC, there is an easy way to get them looking great again! To touch up the finish on a scratched wooden frame, try shoe polish. Just wipe some polish in the appropriate color on the scratch. Let it sit and then buff it to a shine.

Leather Furniture Leather furniture adds a nice touch to any home, but sometimes knowing how to care for it can be a mystery. Here are some easy ideas:

©istockphoto.com/manotis/milosluz/sharonday/epicurean

To polish leather furniture, combine two parts linseed oil and one >>

www.bakersfieldmagazine.net / Spring 2010 59

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part white vinegar. Wipe it on and then use a soft cloth to buff it off.

Water spots will come off of leather if you dab at the spot with

some white vinegar. Make sure that when the spot is gone you rub the area with a clean cloth to get rid of any vinegar.

Smelly Problems Musty carpets are often caused by excess moisture.

Here’s a one two punch for those odors: sprinkle carpets with some scented baby powder, let it sit for a while, and vacuum it up. The powder will absorb some of the moisture and the scent of the baby powder will linger in the air!

If your closets are musty, spritz some cotton balls with your favorite perfume and stash the balls in the corners of your closet, it will keep them smelling great!

Wood Floor Scratches Scratches can really detract from the beauty of your hardwood floors. Well, not anymore. Let’s get that scratch to disappear!

Clean the area with a damp cloth to remove any dust and dirt and then let it dry completely. If you tend to be impatient, grab a hair dryer to speed things along.

Next, use very fine sandpaper or superfine steel wool to, very lightly, buff the scratch and surrounding area so it’s smooth again.

Make sure you remember to work in the same direction as the wood grain.

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Use a wood marker to fill in the scratch and blend it with the rest of the wood. Now you want to touch up the polyurethane to keep the floor protected. Dip only the tips of the bristles into

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some polyurethane and then brush it onto a paper towel to remove most of the finish. Use a dry brush to cover the area. This dry brushing technique will blend the repair with the floor rather than making it stand out.

And after all your hard work, put some painters tape around the area to remind people not to step on the repair for at least 24 hours.

I’ll bet you never thought all those little things that made you scratch your head and say “hmm,” could be so simple to fix.

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SPECIAL ADVERTISING SECTION

BakersfieldMagazine’s

EXERCISE: you know who you are.

A Guide to Health & Beauty Exercise. Blech. The word alone is enough

your current physical fitness. Assessing and recording

to make you want to break into a sweat

baseline fitness scores can give you benchmarks against

Maybe we should use the term “fitness.” That seems a

which to measure your progress. To assess your aerobic

bit softer, right?

and muscular fitness, flexibility and body composition,

We all know how important it is to start an exer...uh...

consider recording:

a fitness plan. It’s one of the best things you can do for

• Your pulse rate before and after a one-mile walk

yourself. But for many of us, the hardest part of any fitness

• How long it takes to walk one mile

program is the motivation. Just how do we get going?

• How many push-ups you can do at a time

More importantly, how do we keep going?

• How far you can reach forward while seated on

There are lots of schools of thought when it comes to

the floor with your legs in front of you

starting a fitness regime. However, the benefits are al-

• Your waist circumference at the level of your navel

ways agreed upon. Physical activity can reduce your risk

• Your body mass index

of chronic disease, improve your coordination, and help you lose weight. It can even improve your sleeping habits and your self-esteem.

The first step is to visit your

Design your fitness program The first thing to consider when you are writing out your fitness goals is to be realistic. It’s easy to say you’ll work out every day, but to really keep to your plan,

physician and get an OK

you’ll need specifics.

to begin a fitness program.

As you design, keep these points in mind:

Once you’re ready, follow

Consider your fitness goals. Are

these easy steps, suggested

you starting a fitness program

by the experts at the Mayo

to help lose weight? Hav-

Clinic, to continue on your road

ing clear goals can help

to wellbeing.

you gauge your progress.

Most adults should

Assess your fitness level

aim for at least 300 min-

Feeling out of shape? How

utes of moderate-inten-

out of shape? You probably have some idea of

sity aerobic activity (or 150 minutes of Continued on page 65 >>

©istockphoto.com/jenjen42

62 Bakersfield Magazine

N

green

pages

GOING

GREEN photo by Alfred Borchard

Now that summer is approaching, everyone is looking to get back out into the garden. You can plant flowers, get in touch with nature, and discover ways to improve the look of your yard. Of course, you can also improve the health of your backyard.

Before you can enjoy your backyard, however, you’ve probably got to do a bit of tidying. That can require removing any ugly noxious weeds that have rooted themselves in your yard. It can also require getting rid of unwanted insects (cockroaches, spiders, slugs) and fungi.

Rather than attack any problem areas with over-the-counter pesticides or insect repellents, that are often made of harsh chemicals, many scientists and garden-experts are turning to natural and ecofriendly pesticides made of common spices and ingredients you can find around the house.

These types of natural pesticides are much safer to use, since chemical pesticides can do a great deal of harm to our ecosystems if they find their way into the natural environment.

For starters, the National Resource Defense Council (nrdc. org) recommends trying various things to reduce a dependency on chemical-based pest-control.

These tips can keep you from having bug problems in the first place. Use native plants, trees, and grasses when creating a lawnscape. Also, fill up any cracks in the walls or in the pavement to keep burrowing or nesting insects ARE YOU having a place to hide. Keep ECO-WEEDING? from your vegetation at least one foot away from any structures you may have in your yard, since this will also keep any insects from finding shelter. Before tossing any dishes outside, make sure they’re clean of food residue. Keep your garbage can clean and if you have a compost bin, keep it tidy.

If you do have an infestation, there are some eco-friendly pesticide recipes to try at home.

According to ehow.com, a number of recipes exist that are safe to use and easy to make.

For example, a great way to prevent fungus from growing on any plants or even in the soil, is to mix 2 tablespoons of baking soda, 1 tablespoon of vegetable oil, and 1 pint of water in a spray bottle.

Shake well and then add 1 tablespoon of Castile soap. Spray this mixture on the plant leaves and the soil once a week.

Another anti-fungal recipe, that is slightly easier to make, >>

www.bakersfieldmagazine.net / Spring 2010 63

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green

involves mixing one part milk to one part water in a spray bottle. Then all you do is shake and spray on your plants every few days.

And to get rid of all those slugs or snails, place beer in a shallow plate in your garden. Slugs are attracted to the smell of the beer, but they drown in the liquid.

To prevent mold and mildew growth, try spraying raw apple cider vinegar on leaves and soil around plants.

Believe it or not, researchers are now using spices to create ecofriendly pesticides. Can we get a chorus of “Parsley, Sage, Rosemary, and Thyme” going here?

In a study presented at an American Chemical Society’s meeting in 2009, and chronicled on the website eurekalert.org, scientists have shown that so-called “essential oil pesticides” are safe to use on fruits, vegetables, and present less risk to humans who handle them (unlike chemical pesticides). Of course, more importantly, they are successful at repelling or killing insects.

These new pesticides are generally a mixture of tiny amounts of two to four different spices diluted in water.

The natural pesticides have several advantages. Unlike conventional pesticides, these eco-friendly ones do not require extensive regulatory approval and are readily available. An additional advantage is that insects are less likely to build resistance (the ability to shrug off once-effective toxins).

So before you go grabbing a can of Raid, think how you can apply a green touch to your backyard this season. It’s safer for you, it’s safer for your family, and it’s safer for the environment. n Sources: nrdc.org; ehow.com; eurekalert.org GR EEN PAG ES BUSIN ESS PRO FIL E

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ADV ERTIS EM ENT

Continued from page 62

vigorous aerobic activity) a week. Adults also need two or more days of strength training a week.

Think about how you’ll build activity into your daily routine. Finding time to exercise can be a challenge. To make it easier, schedule time to exercise as you would any other appointment. Plan to watch your favorite show while walking on the treadmill, or read while riding a stationary bike.

Allow time for recovery. Many people start exercising with frenzied zeal—working out too long or too intensely—and give up when their muscles and joints become sore or injured. Plan time between sessions

routine includes various activities, such as walking, bicycling or rowing. But don’t stop there. Take a weekend hike with your family or spend an evening ballroom dancing.

Listen to your body. If you feel pain, shortness of breath, dizziness or nausea, take a break. You may be pushing yourself too hard.

Be flexible. If you’re not feeling good, give yourself permission to take a day or two off.

Monitor your progress Retake your personal fitness assessment six weeks after you start your program and then again every three to six months. You may notice that you need to

for your body to rest and recover.

increase the amount of time you exercise in

Assemble your equipment

be pleasantly surprised to find that you’re

Even if you’re only planning to jog around the block after work every evening, you’ll need to get proper equipment. You’ll probably start with athletic shoes. Be sure to pick shoes designed for the activity you have in mind and make sure they fit properly.

If you’re planning to invest in exercise equipment, choose something that’s practi-

order to continue improving. Or you may exercising just the right amount to meet your fitness goals.

If you lose motivation, set new goals or try a new activity. Exercising with a friend or taking a class at a fitness center may help, too.

Starting an exercise program is an important decision. But it doesn’t have

cal, enjoyable, and easy to use.

to be an overwhelming one. By plan-

Get started

can establish a healthy habit

Start slowly and build up gradually. Give

ning carefully and pacing yourself, you that lasts a lifetime. v

yourself plenty of time to warm up and cool

Source: MayoClinic.com

down with easy walking or gentle stretching.

©istockphoto.com/jenjen42

Then speed up to a pace you can continue for 5 to 10 minutes without getting overly tired. As your stamina improves, gradually increase the amount of time you exercise.

Work your way up to 30 to 60 minutes of exercise most days of the week.

Break things up if you have to. You don’t have to do all your exercise at one time.

Shorter but more frequent sessions have aerobic benefits, too. Fifteen minutes of exercise a couple of times a day may fit into your schedule better than a single 30-minute session.

Be creative.

Maybe your workout

Start slowly. build up gradually. stretch a little before starting.

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www.sneadsformen.com www.bakersfieldmagazine.net / Spring 2010 65

S TAURA S E R

REVIEW ST

WINE LI NT

©istockphoto.com/plainview

2010

top 10

By Mike Stepanovich

Dining out with a nice bottle of wine was something Jim and Kathy used to take for granted. Now, like millions of Americans, they gravitated to popular chain restaurants, like the Olive Garden, where wine is part of the culture but the cost is still affordable. A place where strolling waiters offered free samples on every visit, so it was easy to find a wine that went with their meal. And nearly every wine on the wine list was available by the glass.

They felt slightly guilty that their visits had slowed considerably to locally-owned restaurants, where their wine tabs had of-

the

list

ten been more than double their combined meal costs.

But those days were gone.

66 Bakersfield Magazine

till, they enjoyed wine and considered it an affordable luxury they didn’t want to give up, so lately they had begun buying a bottle on their way home from work, and enjoying their wine at home. They’d found many reasonably-priced wines, and many different varietals; wines they hadn’t looked twice at back in the boom times, their chardonnay and cabernet days. So they had begun experimenting, trying different wines, and found several that they liked. They found that less expensive Lodi zinfandels were tasty, and cost a lot less than the high-end stuff from Napa Valley.

By reading “that guy’s” wine column and restaurant reviews in Bakersfield Magazine, they’d learned about wine flights at Red Pepper, and the three pages of wines by the glass at Café Med, and the cruvinet system at The Orchid, and the diversity of Valentien’s wine list. They had noticed that with the downturn, local restaurants were offering inducements to lure customers: better wine prices, flights, and wines by the glass. But they had been saving for a special occasion—a weekend to wine and dine at a great local restaurant. That night had finally come.

That scenario is a composite of what my research and others’ has shown is more the norm these days. Wine is still selling, but people are spending less.

Wine industry analyst Jon Fredrikson of Gomberg-Fredrikson & Associates, said, in a report to the Wine Institute, that while wine continues to expand into mainstream American adult lifestyles, consumers remain cautious.

“Consumers are changing their buying patterns by ratcheting down their everyday wine purchases to lower price points, but they splurge on higher-priced wines at times because they view wine as an affordable luxury,” he said.

The impact of the recession on wine sales has varied widely nationwide and created complex market conditions, Fredrikson said. Restaurant volume declined an estimated 10 percent last year as consumers dined out less and purchased lower-priced bottles and wines-by-the glass. Businesses scaled back on travel and entertainment budgets. Restaurants adjusted by carrying

less inventory and ordering more frequently—often purchasing less expensive brands.

Fredrikson said retail stores’ sales were up as consumers drink more wine at home.

Evan Goldstein, master sommelier and president of Full Circle Wine Solutions in San Francisco, said the situation there is similar to Bakersfield. In regards to people scaling back, “we are seeing much the same thing here,” he said. “Lots of wines are being focused on that sell in the target sweet spot of around $40 to $60 on (San Francisco) wine lists, lots of by-

“This is a wine-friendly town in that most of the restaurants have an adequate selection of wine for the wine consumer. The average diner—not just the wine lover—is having wine with his or her meal.”

And, Freeman noted, it’s the customer who is driving the wine list. “We’re seeing lists reflect what customers want, not the eclectic collections that restaurateurs would compile to impress wine critics,” Freeman said. “Likely today, if a customer asks for a particular wine to be included on the list, the restaurateur is going to do it.”

So what should you expect from a Bakersfield restaurant’s wine list? In the more than 20 years I’ve been studying local wine lists, I’ve had a paradigm shift. I used to take a rather scientific approach, comparing restaurant wine prices with retail, measuring a restaurant’s wine experience by the number of wines on its list. I don’t do that any more. Freeman is correct that Bakersfield is a winefriendly place, and most restaurants here have adequate wine lists.

But for top lists, I have higher expectations. Wine with a meal turns eating to dining, and the best indicator of a fine dining experience is the wine list. Like my fictitious couple, Jim and Kathy, you should be able to elevate your evening from the wine choices the restaurant provides you. If it’s simply eating you want, there are plenty of places for that. But if it’s an experience you’re seeking, look to the restaurant’s wine list as a gauge.

café med

HourGlass the-glass sales, flights, quartinos (a small decanter that holds a quarter of a liter, about a glass and a half), and the like.

“Consumers, while still dining out, are cutting their spending. They’ll order an entrée, dessert, and no appetizer, or two appetizers and dessert, and wine sales are trading down commensurately. There’s lots of experimentation—and with experimentation comes value—with grapes like Malbec, Albarino, Rhone blends, and the like.

“There’s a lot of ‘happy hour’ behavior—corkage-free nights, half-off wine nights, that sort of thing. Indeed there’s a website and Twitter feed to follow this,” he said, telling people which restaurants are offering such inducements. A Google search on the Internet turns up dozens of such guides.

Pierre Freeman, who managed two local restaurants and is now the local representative for a national wine distributor, said,

So what should Jim and Kathy expect from a restaurant’s wine list? Here’s what I look for: Selection—I look for a wine list with sufficient choices so that I can find a wine I like.

The list doesn’t have to be big, just offer some variety.

Varietals—Wineries are producing a number of exciting varietals (Albarino and Malbec come to mind) that as short a time as a decade ago you likely wouldn’t have seen.

Now you do.

Price—Too often people make the mistake of equating price with quality. I know from many years of judging wine that there are scores of excellent yet inexpensive wines, and those are what I look for on wine lists.

Compatibility—I want wines that are appropriate to the restaurant’s food. Hearty red wines in padre a steakhouse, crisp >>

Mike Stepanovich enjoys a glass in the Belvedere Room at the new Padre Hotel.

hotel

www.bakersfieldmagazine.net / Spring 2010 67

tOP

Authentic and Inspired Mexican Cuisine by Chef Gilbert Sabedra

Featuring Central California Coast Wines

Lunch and Dinner 7 Days a Week Sunday Brunch Food “To Go” Cocktail Lounge Catering Chefs Table (by advance reservation) Winemaker Dinners and Special Events “Gilbert Sabedra is to me one of the local geniuses who expanded all the Mexican standards by adding French influences and constantly tinkering with his menu in creative ways, especially with seafood. His jalapeño béarnaise sauce was fusion cuisine before all the trendbots were spouting such a phrase.”

–Pete Tittl, The Bakersfield Californian

2641 Oswell Street, Suite G (Hwy 178 East – Oswell Exit)

(661) 871-5787 redpepperrestaurant.net 68 Bakersfield Magazine

10

white wines in a seafood place, Italian wines in a trattoria.

Regional wines—Regional offerings tell me a lot about the restaurant: if it cares enough to offer regional wines, it likely cares about the dining experience.

Wine by the glass/quartinos—I order much more wine by the glass these days. It’s economical, and allows me to try different wines during a meal...perhaps a white wine with my appetizer, a red wine with my entrée. Plus, as an advocate of wine in moderation, I can enhance my dining experience and consume less.

Glassware—I much prefer wine served in quality stemware. It presents the wine better, and adds to the restaurant’s ambiance.

Service—It’s nice to have someone knowledgeable about the restaurant’s wine list with whom you can discuss your selection.

These are the things I consider when evaluating a wine list. This year’s 10 best wine lists elevate.

Because I like all of these lists for different reasons, I’ve listed them in alphabetical order, rather than a ranking, as I have done in previous issues. Are my choices subjective? Sure. Don’t agree with me? Did I miss somebody? Hey, let’s talk! E-mail me at comments@bakersfieldmagazine.net Bakersfield’s 10 best wine lists for 2010

red pepper

LUIGI’S

S

BELVEDERE ROOM AT THE PADRE HOTEL The latest entry to Bakersfield’s dining scene, Belvedere’s inaugural wine list is impressive. It has a page of reasonably priced wines by the glass, another page of half bottles, ideal for two people looking for a glass each. The main list is a masterful blending of international and domestic wines. You’ll find German, French, Italian, Spanish, Argentine, Chilean, and Portuguese offerings here, plus a broad selection of California wines, including some excellent regional choices.

You’ll also find a variety of prices to suit every budget and occasion.

stars theater

CAFÉ MED Owner Meir Brown takes great pride in this stellar wine list, and personally oversees its assembly. It’s received the Wine Spectator’s Award of Excellence 10 years in a row. This list clearly targets wine lovers, and why not? Research shows that wine lovers dine out more often and spend more when they do.

The selection of international wines is excellent, as is the listing of California bottlings. While many of the wines are expensive, diners will have no trouble finding affordable choices. Three pages of wines by the glass make it easy to find the right wine for any occasion. Café Med has always had an excellent list, but this is the best yet. Bravo!

“ Wine is an affordable luxury.”

Serving the finest seafood available, in a most casual style.

—John Frederickson, Wine Industry Analyst

HOURGLASS KITCHEN & BAR I like this list. It matches the menu, has good selections, and is moderately priced. It features an extensive listing of wines by the glass, and its California-dominated list has a broad selection from all over the state. Service and stemware are very good.

Owners Paula Hurd and her son, Paul, have done a fine job developing this list and providing an intimate dining experience. >>

751 Price Street, Pismo Beach, CA 93449 805-773-CRAB (2722) www.crackedcrab.com

the

list

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4540 California Ave., Ste. 540 • CalRetirement.com www.bakersfieldmagazine.net / Spring 2010 69

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10

LUIGI’S What a deal at this east Bakersfield landmark! The wines on Luigi’s tidy list cost retail plus $5. And all wines are served in Riedel stemware! Judging from the prices, the markup here isn’t even to suggested retail. Thank proprietor Gino Valpredo for that: he believes wine is important to a meal, and makes it affordable. A goodly percentage of the wines listed are Italian wines, plus some Central Coast wines are on the list. And if you don’t find something on the wine list, pop over to the adjoining deli and choose from one of the 200 wines available there.

t.l. maxwell’s

MAMA TOSCA’S This is the place to come if you’re into Italian wines. Brothers Luigi and Tony Rienzo consistently offer the best collection of Italian wines in town. And if the ones listed aren’t enough, ask about the “reserve list.” Diners won’t have a problem finding a reasonably priced wine, and the stemware is excellent.

The wine cellar in this beautiful restaurant is temperature controlled and has several wines not on the list that are certain to attract aficionados. And if you’re just looking to try a new wine in the bar, Luigi and Tony are always happy to accommodate you.

RED PEPPER Few in town are doing as much as Sharon Kendall to promote wine at this east Bakersfield landmark. She has crafted a beautifully designed list with predominantly Central Coast offerings. Nearly all of them are available by the glass, and the menu provides suggestions for wine pairings with different dishes.

The restaurant also has wine flights—samplers of three wines for not much more than the cost of a glass: three white wines for $12, three reds for $14, or three desserts for $10.

STARS THEATER RESTAURANT Deals galore at this downtown delight.

Catch a play, enjoy dinner, and have a fine bottle of wine. Bakersfield wine doyen Anne Cierley has put together a splendid list, with diversity of choice and great prices. The markup is minuscule, with the median price

The orchid

Valentien

per bottle between $20 and $25. Plenty of varietals are available, and nearly all California wine regions are represented. Affordability and a broad selection of choices make this a top-flight wine list.

THE ORCHID A gem of a place and a gem of a wine list.

This Thai-fusion restaurant features a wine bar with card-accessed wine dispenser, and a good selection of wines by the glass. Prices by the glass are quite reasonable, ranging between $5 and $10, with most in the $6 to $7 range. Owner June Boerger’s list features a good mix of varietals, and the prices are modest; diners will have no problem finding a wine that complements their dinner that’s in the $30 range. The Central Coast is well represented among the listings, and wines that pair well with the sometimes-spicy cuisine can also be had.

T.L. MAXWELL’S Owner Terry Maxwell has long had a commitment to fine wine. His selections are good, and customers shouldn’t have any problem finding a reasonably-priced wine to go with their meal. Maxwell works hard at making sure the wines he offers match his menu, and stemware is good. And he’s probably the most accommodating person in town when it comes to wine: if you don’t like what you have, he’ll bend over backwards to find a wine that you do like. One of the wine-friendliest restaurants in town.

VALENTIEN RESTAURANT & WINE BAR A delightfully cosmopolitan list with a good selection of both California and international (mostly French) wines. Owners Jennifer Sanderson and Jeramy Brown believe wine is an integral part of the dining experience. Brown, who is studying for the master sommelier exam, won’t hesitate to decant a wine for you, and the stemware is impeccable. Brown has pared the list from what it was a few years ago, but it’s more focused, providing excellent opportunities to pair with the French-influenced cuisine. And the prices invite you to imbibe. Wines ordered by the glass are poured from a quartino. Valentien is synonymous with splendid dining experience.

HONORABLE MENTIONS

S

FRUGATTI’S Frugatti’s owner Ralph Fruguglietti proves you don’t have to have a giant list to have a good one. His list features almost exclusively Central Coast wines.

MOO CREAMERY A burger place with a wine list? Believe it! It’s an eclectic list where nearly every wine is offered by the glass, half-bottle, or bottle. And the prices are great!

OLIVE GARDEN Good selection, excellent prices, fine service, complements the menu—what more could you ask for? America’s top-selling wine list.

P.F. CHANG’S I tend to look past most chain lists, since typically they are put together at some big corporate headquarters with little regard to local tastes. But this one is an exception.

The company’s stated strategy is “to create an environment where our guests can relax and enjoy their favorite wine or feel comfortable trying something new.”

Come Check Out Our NEW Wine List!

SORELLA Owner Nancy Cristallo feels wine is essential to a meal, a philosophy reflected in her wine list. You’ll find plenty of varietals to choose from, and virtually every varietal is available by the glass.

URICCHIO’S TRATTORIA Any place with a dining area called “The Wine Room” is bound to have a good wine list. Uricchio’s does.

Mike Stepanovich is an award-winning journalist who has been writing his Life is a Cabernet wine column since 1985, and reviewing restaurants for Bakersfield Magazine since 1997. Stepanovich has taught wine and food pairing classes for many years, and teaches a wine appreciation and history class for Bakersfield College.

He began judging wines in 1987, and now judges at major international wine competitions throughout the United States. A home winemaker, Stepanovich resides the with his wife, Carol, in Bakersfield.

list

www.bakersfieldmagazine.net / Spring 2010 71

QUICK BITES WITH LOCAL FLAVOR

24th Street Café Warm Mediterranean

dive right in

ALBACORE Tuna Salad

Before you dive into this issue’s local dish, you’ll need to prepare your mouth for something fresh, new, and healthy–something that will take your taste buds for a flavorful ride!

Not only did 24th Street Café’s George Perez create something high in flavor for the readers of Bakersfield Magazine, he also managed to keep this delicious salad low in fat.

With warm Bakersfield days upon us, don’t hesitate to indulge in the fresh, local ingredients of this warm Mediterranean albacore tuna salad, which makes for the perfect lunch or dinner. n

George Perez

24th Street Café

4 oz. Albacore Fillet 1 1/2 Garlic Cloves • 1 tbsp. Capers 1/2 cup baby Roma Cherry Tomatoes, sliced lengthwise 2 medium Artichoke Hearts 1 1/2 oz. Feta Cheese Maldon Sea Salt • Olive Oil Greek Olives (sliced) • Salad Greens • Arugula Parmesan crisp Croutons White Wine • Lemon Juice Glaze your tuna fillet with olive oil and sea salt. Broil for about eight minutes (four minutes on each side). Sauté tomatoes, olives, artichokes, capers, and cracked peppers in olive oil for about five minutes. Then de-glaze pan with white wine and lemon juice.

Place roughly 2 ounces of arugula and salad greens on your plate, then top with broiled tuna and sautéed veggies. Sprinkle the dish with feta cheese and a little more lemon juice for flavor.

Then, it’s time to visit Flavor Country.

72 Bakersfield Magazine

Cuisine: healthy & delicious

WHAT’S COOKIN’

Mama Tosca’s savory homemade sauces make every pasta dish divine.

delizioso!

By Mike Stepanovich

His face split into a wide smile, and we greeted one another like long-lost brothers. And in many ways, we are.

My fraternal connection with Luigi Rienzo, who with his brother Tony, runs Mama Tosca’s Ristorante Italiano, stems from our mutual love of food and wine. It just doesn’t get any better than this.

A few years back, when my day job was in southwest Bakersfield, I enjoyed

a fine selection. If you’re looking for a place to relax, enjoy a glass of good

dropping by Mama Tosca’s after work on occasion for some refreshment and

wine, some terrific appetizers, and quiet, friendly conversation, you’d be hard

pleasant conversation with Luigi and Tony. I found the executive-style lounge

pressed to find a better place in this part of the state.

the best place in town to relax and wind down after a day’s work. If a party

Part of the restaurant and lounge’s atmosphere stems from the Rienzo

atmosphere is what you’re looking for, try Chili’s or Hooters, some place

family’s vision for their establishment. Originally from Italy, they incorporated

like that. Mama Tosca’s lounge, just to the left as you enter the restaurant,

their heritage into this delightful restaurant. It has the feel of a Tuscan trat-

is intimate and quiet, just a few tables and a few stools at the bar. A good

toria. It’s simple, yet elegant, with high ceilings and warm, waist-high wood

collection of wines is available by the glass, and the walk-in wine cellar has

paneling around the dining room. White tablecloths grace the tables, and, as is so commonly found in Europe, sidewalk dining is available. In the spring and summer, this is a splendid place to be: a fountain’s soothing sounds blend with the murmurs of people out for an evening stroll. Really hard to beat.

Mama Tosca’s has two private dining rooms, one that seats 20, the da Vinci Room; and one that seats up to 60, the Michelangelo Room. The larger of the two rooms seems more brightly lit, while the smaller one has softer, more intimate lighting.

After 28 years in business, Mama Tosca’s has earned icon status. It has been at its current locale in the western end of The Marketplace shopping center since 2000. It spent its first 18 years in a neighborhood shopping center at the corner of Ming Avenue and Ashe Road, steadily building a solid clientèle. >>

Caption info to go here. Caption info to go here. Caption info to go here.

Crisp salads and Italian breads ready the palate.

Cuisine: Italian indulgence

www.bakersfieldmagazine.net / Spring 2010 73

Cuisine: Italian indulgence I remember dining there over the years, and enjoying Linguine and Clams, and Calamari Fritti, and Scampi Mama Tosca. Delightful creations, one and all.

But since my daily commute has changed, my afterwork haunts have changed as well, and I hadn’t been to Mama Tosca’s in an embarrassingly long time. That had to change, I decided, so my wife, Carol, and I headed there for dinner—sort of.

Upon arriving at The Marketplace, Carol felt the pull of the Chico’s magnet, and headed for that popular women’s clothing store. But I was hoping to see Luigi

Sensational pasta dishes, with all the trimmings, have long been a staple at this classic Bakersfield restaurant.

and Tony, so instead went right to Mama Tosca’s. And

were chilled, an important detail in maintaining the fresh-

fore, and so I chose the Fettuccini Con Salsiccia ($20). The

sure enough, there was Luigi. After our initial greeting,

ness of the salad. Lots of places provide a chilled salad fork,

menu description—Italian sausages, sautéed in olive oil,

we chatted a bit while I waited for Carol. The restaurant is

which I have always thought a waste of time since the metal

garlic, oregano, red meat sauce, and Parmesan cheese—

holding its own in the face of a soft economy, he said. For

fork comes quickly to room temperature, especially since it

didn’t do it justice. The sauce was rich and concentrated,

an early weekday evening, it seemed to be doing quite

comes in instant contact with your warm hand. But a ceram-

and a touch spicy. An abundance of sausages made for

well. Carol eventually strolled in, and after a warm greet-

ic plate does not; it holds its chill, ensuring that your salad

a hearty dish, with mouth-filling flavor...just delicious! I

ing, Luigi escorted us to our table.

remains cold while you’re enjoying it. What a great idea!

could not have been happier with my choice.

The Rienzos’ vision extends beyond the décor to the

Choosing our entrées was difficult because of the array

Christian would not let us leave without at least pe-

dining experience. Our recent visit was one of the most

of choices. Mama Tosca’s has 15 pasta dishes from which to

rusing the dessert tray. Of course there was tiramisu, and

enjoyable evenings out that we’ve had. Each dish seemed

it looked delightful. But there was something else there

perfectly prepared and perfectly presented.

that you do not see often in this part of the world—

Our server, Christian, a student at Bakersfield College,

zabaglione! The classic, light Italian custard. Mama

displayed a good knowledge of both his menu and his

Tosca’s version, he said, had mascarpone, which added

wine list. After I told him what I was considering for an

complexity. We decided to share one.

entrée, he suggested a balanced Central Coast pinot noir.

Years ago I learned how to make zabaglione at a cooking

Since pinot noir is a particular favorite of mine, it took little

class, and the instructor insisted that made properly, zaba-

effort on his part to convince me to have a glass. His rec-

glione is only hand-whipped, never with a mixer. Mama

ommendation was spot on, and was a good accompani-

Tosca’s version was clearly hand whipped: it was light and

ment to my meal.

airy but not stiff, with a creamy texture. It was absolutely

A basket of focaccia bread arrived, along with some fresh, light-green olive oil. For me it was a taste treat;

Mama Tosca’s still offers cappuccinos after dinner!

delightful, a splendid conclusion to our evening.

The exclamation point was the cappuccino. I’ve noticed,

Carol prefers butter, and that was no problem, and she

choose, including such classics as Fettuccini Alfredo ($17),

sadly, that espresso machines seem to be going the way of

enjoyed the bread as well.

Linguini and Clams ($22), and Spaghetti ($15). House

the dinosaurs in finer restaurants, no doubt due to the cost

specialties include Lasagna Mama Tosca ($17), Eggplant

of not only purchasing the machines but also maintaining

Parmigiana ($19), and Scampi Mama Tosca ($26).

them. Thankfully Mama Tosca’s still provides espresso and

We started with salads, the “insalata della casa” for Carol ($6), and a Caesar for me ($10 as an entrée, $6 with

cappuccino, making for a complete and satisfying dining

dinner). Christian provided Carol bleu cheese crumbles for

Carol loves Veal Piccata, another classic, with its ca-

her salad, which was a blend of greens, including red-leaf

pers and sautéed mushrooms ($26). She couldn’t resist.

lettuce, dressed lightly with Italian vinaigrette.

She was completely won by the thinness of the veal and

Mama Tosca’s is open Monday through Saturday

My Caesar salad was delightful, the Romaine cold and

the freshness of the mushrooms and delicately flavored

for dinner, 5 to 9 p.m., and Monday through Friday for

crisp, with a light coating of dressing and crunchy crou-

lemon sauce (the dish also included sides of rigatoni and

lunch, 11 a.m. to 2 p.m. The restaurant is closed Sundays.

tons. It was perfect!

steamed broccoli).

Major credit cards accepted. For reservations, please call

Of interest to us both was the fact that our salad plates 74 Bakersfield Magazine

I decided that I needed to try something I’d not had be-

experience. Bravo!

(661) 831-1242. n

ENTERTAINING THE BAKERSFIELD WAY

By Tom Xavier

soirée with flair

The weather is warming up! Why not invite some friends over; it’s the perfect time to have a cheerful, springtime picnic.

Picnics have become a very “in” thing...and you can do them year round here in Bakersfield.

You can host a picnic in your backyard, at the park, or that favorite secret spot.

And now is the perfect time to kick it up a notch. Go ahead...toss out the usual boring fried chicken and potato salad. Prepare new dishes and do a few things that will add a little gusto to your picnic. Add a touch of class and elegance, too. Just because it’s a picnic, doesn’t mean it has to be casual.

It is not written in stone that you have to use plastic dinnerware. So go for it and use your favorite dishes and flatware. No matter what beverage you are serving, use a wine or champagne glass. Then, toss in a few fresh berries in each glass for that added spark. You don’t have to use your best crystal, but consider going to a 99 Cent store to pick up some inexpensive glassware.

Choose food that is easy to prepare; you don’t want to slave in the kitchen for days for this picnic.

Foods that can be served at room temperature are a must! And foods you can eat with your fingers seem to be a big hit with most people. Try not to choose anything too messy or saucy.

For a rustic and colorful centerpiece, use a canning jar as a vase and fill it with fresh-cut spring flowers.

Another great idea is to create a basket or tray filled with an assortment of springtime fare, like veggies and fruits. Encourage your guests to nibble on the centerpiece!

After their palates are whet, wow them with these chic recipes that will give your gathering a leg up from last year’s family reunion. Say goodbye to baked beans and macaroni salad!

Chèvre, Leek, and Shallot Tart This tart is very grown-up, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either make your own pastry, or buy pre-made pastry—whatever you’ve got time for. While it tastes great hot, this tart is best when served at room temperature, which is what makes it a perfect picnic menu idea.

Ingredients (serves 6) 1 prepared pie crust (8 oz.)

12 oz. cleaned, trimmed leeks, cut into 1/2-inch slices 4 shallots, diced fine 1/2 tbsp. butter • Pinch salt 8 oz. Chèvre cheese (firm goat cheese), rind trimmed 3 large eggs, beaten • 1/2 tsp. salt (or to taste) 1/2 tsp. freshly ground black pepper Preheat the oven to 375 degrees and place the rack at the center of the oven. Lightly grease (with butter) a 7 1/2-inch quiche pan.

Melt butter in a skillet. Toss leeks and shallots with a small amount of salt. Cook on med-low heat 10-15 minutes, until cooked through. To keep the tart firm, you now need to get every last bit of liquid out of them. Drain your veggies in a fine-mesh strainer, pressing lightly to get out as much liquid as possible.

On a floured surface, roll out your pastry dough until it’s very thin. Carefully place it in your prepared quiche pan, and press dough against bottom and into grooves. Don’t pull or stretch the dough. Trim the edges to about 1/2- to 3/4-inch over the edge of the pan. Pinch the edges down until the edge rises just 1/4-inch above the pan. >>

Cuisine: extreme picnicking

www.bakersfieldmagazine.net / Spring 2010 75

Cuisine: extreme picnicking

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Prick prepared dough all over with a fork. Fill the bottom with pastry weights or dry beans to weigh it down.

Bake 20-25 minutes, until golden. Remove from oven and remove weights. Place a baking sheet in the oven to preheat while you prepare the filling.

Chef’s Tip: Cooking on a baking sheet will help to cook the filling more evenly.

To make filling, crumble your goat cheese into a small mixing bowl. Stir in drained leeks and shallots.

In another bowl, combine the eggs, salt to taste, and pepper. Sprinkle leek, shallot, and cheese mixture into the bottom of your pastry shell. Pour your egg mixture over.

Carefully place your filled tart onto your preheated baking sheet. Bake about 30 minutes, until the middle is firm and the tart is golden brown. Depending on your oven, it may take a little longer.

Chef’s Tip: When you’re cooking this, don’t worry if it looks a little too soft when you take it out of the oven. When it cools it sets up perfectly and won’t be rubbery, the way some quiche-type recipes can be.

Let your tart rest 15 minutes, or cool completely before slicing and serving. To remove it easily from the quiche pan, run a knife along the grooves under the crust to loosen it before removing the sides.

While this tart is a meal in itself, it’s best to serve with something fresh, cool, and crisp—like an elegant salad.

This recipe is a tasty and elegant substitute for pasta salads...or any “salad” that includes mayo.

Spinach Salad with Apples and Glazed Pecans This salad has a distinctive flavor, but can be served and tastes wonderful year-round. In fact, I think it’s a perfect picnic menu item in summer because the flavors are light, warm, and simple. It’s also easy to put together. You can glaze the pecans the day before, assemble before you go on your picnic, and then toss everything together right before serving. The dressing is at the bottom of the bowl so you don’t have to transport it in a separate container.

1 golden delicious or Fuji apple, thinly sliced 1/4 cup red onion, halved and thinly sliced 3/4 lb. fresh baby spinach, washed 1/2 cup pecans • 1 tbsp. sugar For Dressing: 3 tbsp. extra virgin olive oil 1 1/2 tbsp. apple cider vinegar • 1 tbsp. Dijon mustard 1 tbsp. sugar • 1/2 tsp. salt 1/4 tsp. freshly ground black pepper First glaze the pecans. Toss sugar and pecans together in a non-stick frying pan. Cook over medium heat, stirring constantly, about 5 minutes, until the sugar melts to the pecans. Pour the nuts out on parchment paper (or waxed paper) in a single layer, making sure they’re all separated.

To make the dressing, combine the olive oil, vinegar, Dijon mustard, sugar, salt, and pepper in a small mix-

ing bowl. Whisk until well-combined and thickened.

To assemble the salad, place the dressing in the bottom of a large salad bowl. Place apple and onion on top of the dressing. Then, mound spinach on top of apple, onion, and dressing. Sprinkle pecans over spinach.

Simply toss the salad together right before serving.

The sweets we serve at picnics are often pre-packaged and sugar-laden. That’s why the following recipe is the perfect antidote!

Pastry-Free Dutch Apple Pie Nothing says picnic more than a slice of apple pie. It’s a slice of Americana. If you’re trying to put together the perfect picnic menu, you will never find a dessert with a better “return on your investment” (that is, your time) than this one. You can whip this pie together in about a halfhour, using ingredients you probably have. All-in-all, this delicious, easy apple pie recipe is the perfect addition to your perfect picnic menu.

Topping and Crust: 1 3/4 cup all-purpose flour 3/4 cup brown sugar, packed 3/4 cup butter, melted • 3/4 cup rolled or quick oats 1 tsp. ground cinnamon Filling: 2/3 cup sugar • 3 tbsp. cornstarch • 1 1/2 cup water 4 to 5 cups peeled, cored, and thinly sliced Granny Smith apples 2 tsp. ground cinnamon • 1 tsp. vanilla extract Preheat the oven to 350 degrees. To make the “crust” and topping, combine the butter, brown sugar, flour, oats, and cinnamon in a medium mixing bowl. Stir until well-combined. Set aside about one cup of oat mixture for the topping. To form the crust, press the rest of your oat/flour mixture into the bottom and sides of a 9-inch deep-dish pie plate. Set aside.

To make your filling, stir together cornstarch, cinnamon, and sugar in the bottom of a large stockpot. Whisk in cold water. Bring to a boil, and cook until thickened, stirring constantly. Remove from heat. Stir in the apples and vanilla extract.

Dump your apple filling onto your oatmeal crust. Press on remaining oatmeal topping. Press it firmly into the filling to keep it from sliding off when cooking and cutting.

Bake 45 minutes, or until golden brown and apples are tender. Let your easy Dutch apple pie cool before serving.

Doesn’t matter where you decide to host your picnic, make it yours; put your own panache all over it. Your guests will appreciate the efforts you have put in creating an entertaining experience.

I have said it before and I’ll to say it again: presentation is everything! A picnic can become a classy affair... it just takes a little can-do! n

bottoms up!

By Jason Gutierrez

seductive sipping If you can’t have the fashion, the fame, or the glamour that the four women of Sex and the City have, Toro Sushi Bar &

Toro Sushi Bar & Grill Raspberry Saki Martini

Grey Goose Vodka • Raspberry Saki • Triple Sec

Grill is offering you a similar taste. Even if you can’t decide what to order off the menu, your drink order should be fairly easy to determine...no matter your mood.

The bartenders at Toro suggest you take a sexy sip of a drink they say is fit to be held in the hands of Carrie, Samantha, Miranda, and Charlotte. This drink could even be its own character.

You see, they’ve concocted a martini that they feel captures the sweet, seductive allure that millions have found with the show. As simple as it sounds, Toro’s signature Raspberry Saki Martini is as sweet and smooth as sateen.

“We came up with the Raspberry Saki Martini during the time when Sex and the City was in the movie theaters,” bartender Carlos Martinez says.

Quick Facts

Year Established: 2007 2 locations: 9000 Ming Ave., 3540 Rosedale Hwy. Happy Hour: Mon.-Fri., 3-6 pm

“It was our version of the famous cosmopolitans people were watching the characters drink in the film. Once people heard about it or tasted it, the drink caught popularity. It’s really become our signature cocktail.”

Martinez adds that this classy cocktail is enjoyed by men, too. No one can resist its sweet flavor and textural smoothness. So what’s mixed in this sensational sip? It’s a blend of Grey Goose vodka, a specific, undisclosed brand of Raspberry Saki, and Triple Sec.

“There are times when people ask what I recommend for a unique drink and this is what I bring them,” Martinez says. “I’ve never had one customer send it back. In fact, they usually order another. Once you try it, you’ll want to order more than one, too.” n

drink: class in a glass

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PHOTO BY INNOVATIVEPHOTOGRAPHYANDMORE.COM

Agave Mexican Grill and Tequila Bar

The Dining Guide

Agave Mexican Grill and Tequila Bar offers a new way to experience old Mexico.

Agave proudly offers the best in authentic Mexican cuisine, along with contemporary fusions. Try the signature Tri-tip salad, a mix of crisp greens, roasted red peppers, onions and corn salsa, topped with sliced avocados and queso fresco along with succulent Tri-tip. Enchilada lovers, sample our Creamy Chicken & Spinach Enchiladas. A taste you won’t forget! Agave’s full service bar boasts over 100 tequilas. The menu offers a brief introduction to the elaborate world of tequilas and a history of its birthplace, Jalisco, Mx. Enjoy well known favorites or experience something new. Agave offers dine-in or take-out and a spacious banquet room for any occasion. Located at 250 Oak Street (661)322-4283

Wool Growers Restaurant

Come to Wool Growers downtown in Old Kern for a dining experience you won’t forget! We serve delicious Basque cuisine and also have an excellent wine list.

Much more than a culinary experience, within the walls of this restaurant, you are our family and you’ll be served delicious & abundant food in a warm, inviting and relaxing atmosphere. Hours: Mon-Sat 11:30am-2pm, 6-9:30pm. Closed Sunday.

620 E. 19th Street. Reservations are accepted by fax, (661)327-4440, and phone, (661)327-9584

Asia Market -Teriyaki Bowl

Asia Market & Teriyaki Bowl carries a wide selection of all Asian foods, including Chinese and Japanese favorites! The best part about our store is that after you have chosen your favorite item, you can either take it home and prepare a meal for yourself, or you can come into our restaurant and have us prepare a delicious meal for you using your selection! We have a full-service store and restaurant, so you can come in for breakfast, lunch, or dinner. Join us today for excellent food provided by a friendly staff in a great atmosphere! Hours: 9am-9pm daily. 7701 White Lane. (661)837-0982

The Orchid

If you’re looking for the perfect blend of traditional Thai flavors and modern twists, The Orchid is the place to try. With mouthwatering specialty dishes like Red Curry Rib-Eye Steak and our Lamb Chop with Spicy Mango Sauce, we dare you to find a restaurant offering more pow for your buck. We offer take-out and catering services, but our elegant dining room is perfect for a lunch meeting or an intimate night out—and you should get there early to find a seat by the soothing waterfall!

Daily lunch specials include many classic Thai entrées like Panang Curry and Crunchy Cashew stir fry, a sweet and spicy dish made with onions, bell peppers, water chestnuts, and roasted cashews. Join us Mon-Thu from 11am-10pm or Fri & Sat from 11am-11pm. 9500 Brimhall Road. (661)587-8900

Valentien Restaurant and Wine Bar

A unique dining experience in Bakersfield, offering delicious foods and wines. A welcoming environment in the tradition of the neighborhood bistro. From taking that special someone out for an exquisite dinner, to hosting a staff lunch; Valentien can accommodate you. Seafood, Poultry, Beef, Exotic Game, Vegetarian; French Cuisine Fused with California Freshness. Known for our amazing sauces, and delectable dishes; everything is made from scratch. Including the desserts! With a Sommelier on staff, we feature an extensive wine list, primarily focusing on French and Californian wines. At Valentien Restaurant & Wine Bar, we believe that service is of utmost importance. A knowledgeable staff will guide your dining experience with grace and ease. We look forward to serving you. OPEN for LUNCH FIVE DAYS A WEEK: Mon-Fri 11:30am-2pm. OPEN for DINNER SEVEN NIGHTS A WEEK: Sun-Thur 5pm-9pm Fri & Sat 5pm-9pm.

All major credit cards accepted. Reservations recommended but not required. 3310 Truxtun Ave., Suite 160, 93301 (661)864-0397

78 Bakersfield Magazine

Que Pasa

Come for the freshest Mexican food...stay for the wide selection of handmade, agave nectar margaritas! Que Pasa is the place to be when you’re in the mood for authentic flavor. As part of our Platillo del Dia (Plate of the Day), we’re looking to treat your palate to fantastic flavors every day of the week. On Tuesday try the Tacos En Comal, made with thinly-sliced 100% Angus rib eye steak. On Sunday, sample our Molcajete Supremo, a mixture of shrimp, chicken, steak, and chorizo in a Yucatan green sauce. Our diverse menu and exciting atmosphere are second to none! Valley Plaza Location, 2701 Ming Ave # 219, 832-5011. Hours: Mon-Thu 10:30am-10pm; Fri-Sat 10:30-11pm; Sunday 10:30am-9pm. Marketplace Location, 9000 Ming Ave # F4, 664-1400. Hours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm.

Mauricio’s Grill & Cantina

Enjoy all the flavors of Mexico at Mauricio’s Grill & Cantina. Select from our large selection of seafood and vegetarian specialties, or choose your favorite classic south-of-the-border dish. Whether you’re in the mood for fajitas, carnitas or just a couple of tacos, Mauricio’s Old World ambiance offers a relaxed atmosphere for lunch, dinner or Sunday brunch (Rosedale restaurant). Join us for Happy Hour in our full bar, 3-7pm, daily. We also offer outdoor patio dining and a banquet room for large groups. All major credit cards accepted. Hours: Mon-Thu 11am-9:30pm, Friday & Saturday 11am-10:30pm, Sundays 10am-9:30pm. Two locations to serve you: 10700 Rosedale Hwy. (661)589-5292 and 6401 White Lane (661)837-9570

Luigi’s Restaurant & Italian Delicatessen

Enjoy an old world Italian delicatessen since 1910 with over 200 wines to complement your lunch. From sandwiches to Pasta Bolognese, you’re sure to find flavorful choices to make everyone happy! Don’t forget to shop the gourmet delicatessen for unique gift ideas, wine and authentic foods. Restaurant Hours: Tue-Sat 11am2:30pm, Deli Hours: Tue-Sat 8am-4pm. 725 East 19th Street. shopluigis.com (661)322-0926

Café Med

NEW LOWER PRICES! For a cozy, intimate setting and fine dining with a unique atmosphere, Café Med is the place to go. Choose a selection from our extensive menu and your taste buds will surely be satisfied. Start off with an appetizer-perhaps you might try our Grilled Shrimp Cocktail or Hummus with Lamb Meat-a house specialty. Then choose from a variety of entrées including Mediterranean salads, steaks or even pasta. An excellent dish to try is our Fisherman’s Pasta-a mix of shrimp, scallops, mussels, clams & the catch of the day sautéed in a tomato, basil and mushroom cream sauce. Come by Café Med today. Open 7 days a week 11am-close. Live music on Friday & Saturday nights. Reservations accepted.

Visa, MC, AE, DC. 4809 Stockdale Hwy. cafemedrestaurant.com. (661)834-4433

www.bakersfieldmagazine.net / Spring 2010 79

The Dining Guide

Jake’s Tex-Mex Cafe

Celebrating its 23rd anniversary, this fast casual restaurant sets the standard for Tex-Mex in Bakersfield. “Cowboy Grub” is the description for slow roasted pit beef, mesquite smoked tri-tip, garlic chicken, multiple salads including the most popular taco salad. Chocolate cake nobody leaves without. “This ain’t no refried bean kinda joint.” Hours Mon-Sat 11am to 8pm. Closed Sundays. 1710 Oak St. www.jakestexmex.com (661)322-6380

Sushiya Bar & Grill

For a healthier alternative, nothing will satisfy your hunger like Sushiya Bar & Grill.

Located within walking distance of the Marriott Courtyard, Hilton, Doubletree, Holiday Inn, and other hotels at the intersection of the 58 and 99 freeways, Sushiya offers authentic Japanese sushi and rolls, a wide variety of appetizers, and a full bar that includes Japanese beers and sake. We have a wide variety of items for the sushi lover and non-fish eater alike, including chicken and sirloin steak teriyaki which are topped with our homemade balsamic reduced teriyaki sauce. Our restaurant is at the bottom of the Clarion Hotel which is between Carl’s Jr and Costco. Open Mon-Fri for lunch from 11am-2:30pm and for dinner from 5-9pm. Happy Hour daily from 4-7pm. 3540 Rosedale Highway. (661)326-1111

The Nines Restaurant

The Dining Guide

Located inside the Bakersfield Marriott at the Convention Center, The Nines is a great place for business lunches with our new lunch menu that features 14 delicious selections under $10. Our dinner menu boasts old favorites as well as nightly dinner specials, including Tuesday Prime Rib Night and Saturday Date Night Menus.

The beautiful Private Dining Room can seat up to 12 and is a great place for that intimate dinner with family, friends or clients. Call ahead and our executive chef is happy to whip up a custom menu just for you. Reservations recommended but not required. Hours are Mon-Sun 6:30am-2pm and 5-10pm. 801 Truxtun Ave. (661)565-9319

Uricchio’s Trattoria

Nestled in the heart of Downtown in the historical Haberfelde Building. Steaks, chops, seafood, and classic Italian dishes, complemented by an extensive wine list, have made Uricchio’s a mainstay for over a decade. Uricchio’s San Francisco style setting is family owned and operated, and the perfect spot for a business lunch, or a romantic dining experience. After your meal save room for the fabulous desserts from LaMousse of Beverly Hills. ASK ABOUT OUR MONDAY SPECIALS! Hours: Lunch Mon-Fri 11am-2pm, Dinner Mon-Thu 5-9pm, Friday & Saturday 5-10pm.

Reservations recommended, lunch reservations for large groups only. www. uricchios-trattoria.com. 1400 17th St. Downtown. (661)326-8870

RJ’s Bar and Grill

Established in 2002, RJ’s was developed by Jason Cox and Russ Carter to bring a local casual dining experience to Bakersfield that would fit the needs of the community and reflect the family-friendly atmosphere of Bakersfield. The owners and staff of RJ’s take pride in the great food and service they provide to each guest. RJ’s would like to welcome you to join them for lunch, dinner, weekend breakfast, a sporting event or some late-night fun with great friends! At RJ’s there is something for everyone…whether it is one of our premium quality mid-western steaks, a unique appetizer, freshly tossed salad or the giant Fatboy Burger you are sure to be impressed! Hours: 11am-2am MonFri, 9am-2am Sat & Sun. Kitchen closes 9pm Sun-Th & 10pm Fri & Sat. Happy Hour M-F 3pm-6pm. rjsbarandgrill.com. 9440 Hageman Rd, Ste C. (661)587-4723

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El Portal West

We invite you to enjoy our newest Mexican Grill and Cantina, El Portal West. We offer a great selection of appetizers, soups & salads, seafood, and our specialties are chicken, steak and shrimp fajitas. Our full service bar features the best margaritas in town! Happy Hour Mon-Fri 3-7pm (bar only), Lunch specials everyday, 11am-2pm. Fabulous Sunday Brunch, 10am-3pm, reservations accepted. 1100 Calloway Drive. (661)829-2737

Hourglass Kitchen & Bar

Chef Hurd opened The Hourglass two years ago so he could create delicious food with only the freshest, high-quality ingredients. The menu is always changing—we invite you to experience a cut above the rest. Our popular appetizer, yellow tail tuna tartar served with avocado salsa, is just one of the many favorites. No matter what the occasion, be it a quick lunch, a romantic dinner, or cocktails with friends, The Hourglass has something for everyone. Don’t forget to check out our wide selection of wines in our Wine Room. Open Mon-Sat 11am-10pm for dining, dancing, and late-night cocktails. Happy Hour 3-10pm, featuring $2-$3 draft beer. Also available for large parties and catering. 1120 Calloway Drive. hourglasskitchenandbar. com (661)679-1977

Grandview Asian Cuisine

Take a trip to the Far East in this amazing restaurant located on the corner of Ming and Ashe. Try Grandview’s for a delicious variety of Asian cuisine and a relaxing atmosphere. Dine on some of the best Dim Sum Bakersfield has to offer while listening to the gentle splash of a waterfall. Whether you have a craving for fine Asian dining, or desire a place to unwind after work, Grandview Asian Cuisine provides the perfect place to get away. Hours: 10am-9pm daily. Visa, MC, AE, DC. 2217 Ashe Road, Bakersfield. (661)832-2288

Milt’s Coffee Shop

We’re celebrating our 45th anniversary! Join us for breakfast, lunch, and dinner and you won’t be disappointed. Everything on our menu is made from scratch giving a meal at Milt’s that fresh, homemade taste you can’t find anywhere else.

Plus, all our deli sandwiches are served with your choice of soup, salad, fries, potato salad, chips, fresh fruit, or cottage cheese, making the perfect lunch. And the variety doesn’t stop there. Try the Texas Chile Size—a burger loaded with chili and topped with cheese and onions. Dinner is a belt-busting affair with steaks, trout, pork loin, and honey stung fried chicken on the menu. We’ve also got fare for the calorie-conscious. “We are a happy place for hungry people.” Open seven days a week from 6am-10:30pm. 6112 Knudsen Dr. (661)399-4975

VIP Mongolian BBQ

When you’re in the mood for a taste of Mongolia, shimmy your way to VIP Mongolian BBQ for delicious flavors from the east. It’s the only place in town where you can get authentic Mongolian-style cuisine. You get your choice of meats, fresh vegetables, and savory sauces. Once chosen, their chef cooks your personalized order on a grill. With a menu full of healthy options, including Mediterranean fare like kebabs and salads, there is something for everyone. Party specials include pork chops, lamb chops and a variety of kebabs. You can pick up your order or have VIP cater the affair for you. If you dine in, partake of their Hookah Lounge for a night of culture and fun. Join them Mon-Sat from 11am-10pm. 818 Real Road, behind the Days Inn Hotel. (661)326-9077

Frugatti’s Italian Wood-Fired Oven

Real Italian by Real Italians! Whether dining in or al fresco on our new patio, come in and enjoy our new menu that’s bursting with flavor for lunch, dinner or just dessert. You’ll love our steaks.

We use only the highest quality Certified Angus Brand® Beef. You’ll also love our chicken, seafood and pizzas cooked in our imported Italian wood-burning oven. We also offer a wide selection of pasta dishes and other Italian favorites. For dessert try our homemade New York cheesecakes or Tiramisu. Come experience our friendly atmosphere. Hours: Mon-Thu 11am-9:30pm, Friday 11am-10pm, Saturday 11:30am-10pm, Sunday 11:30am-9pm. All major credit cards accepted. 600 Coffee Rd., corner of Truxtun and Coffee. frugattis.com (661)836-2000

www.bakersfieldmagazine.net / Spring 2010 81

The Dining Guide

Benji’s French Basque

Benji’s offers something a little different from Bakersfield’s Basque fare. In addition to traditional Basque entrées of lamb, chicken, veal and beef, Benji’s has pan-fried frog legs with garlic lemon sauce, lobster tail, roasted duck, escargots and calf liver.

And the beef isn’t just tri-tip; Benji’s serves a scrumptious filet mignon and New York steak with pepper cognac sauce. All dinners are served with the customary Basque family style set-up. Don’t forget Benji’s specialty soufflés flavored with Grand Marnier, raspberry, chocolate or lemon. Basque family owned and operated for 20 years.

Banquet facilities available. Conveniently located 2 blocks west of Highway 99 at 4001 Rosedale Hwy. Open daily 11:30am-2pm and 5:30-9:30pm except Tuesdays.

Lounge opens 11am. (661)328-0400

Fishlips… Music Cocktails Grill

Fishlips asks…What do you like to do for fun? Fishlips is a 21 and over venue serving the finest in live entertainment and local food favorites. We are the perfect setting for your next business meeting, date with your special someone, or enjoying a show with your friends. Serving Fish & Chips, Clam Chowder, Burgers, Tacos, Salads, Sandwiches and Tri-Tip for 10 years downtown. Up Coming Events: 4/24–FISHLIPS 10 YEAR ANNIVERSARY SHOW Featuring the Beat Farmers, CINCO de MAYO with MENTO BURU, 5/7–LED ZEPAGAIN, and 6/5–SCOTT STOCK. 1517 18th Street. Open Mon-Fri 11:30 ‘til late.

Saturday 3pm-2am. Reservations or ticket information: (661)324-2557

INTERNAL MEDICINE • PRIMARY CARE

❖

HUMAN RESOURCES ❖

Contingent Employees: A Workplace Staple

By Holly Culhane, SPHR

Now at Our State-of-the-Art Facility n Arun Softa, M.D. n Ambika Softa, M.D. n Matthew Tate, P.A.-C n Rudy Herrera, D.C.

MEDICAL PROFILES

9900 Stockdale Hwy., Suite 200 DoctorSofta.com | 661.716.2600

Advanced Spinal Health, LLC Specializing in Instrument Adjustive Techniques, Steven C. Salyers, D.C. Gregory R. Heyart,D.C. Kristal D. Shropshire, D.C. Providing exceptional care while they help more Kern County families in the coming years.

“We are proud to provide chiropractic care at affordable prices,” says Heyart. “Many patients are hesitant over concerns of discomfort,” explains Salyers, “but it’s a comfortable treatment experience for everyone from children to the elderly.”

(661) 327-2622

1001 Tower Way, Suite 130, Bakersfield, CA 93309

Practice Limited To Periodontics & Dental Implants Computer Guided Implant Placement Now Available

MEMBER OF:

AAP, CSP, AAID, ADA, CDA

2320 17th Street, Bakersfield TOLL FREE 1-877-4GUMS11

661-395-3115 WWW.SANGERDDS.COM

These days, American businesses are adjusting to unexpected curves, such as uncertainties in the economy and continuous fluctuations in the markets, while trying to maintain customer service and accommodate an ever-changing climate in the workplace and beyond. One major tool available to managers these days is the temporary, short-term worker. Not surprisingly, the United States Bureau of Labor Statistics (BLS) predicted in its December 2009 forecast, “employment services will be among the fastest-growing segments of the economy over the next 10 years, growing at twice the growth rate for the overall economy during the same period.” As mentioned in the February 2010 HR Magazine article “Heady Debate” by Rita Zeidner, the BLS report further emphasized that in addition to the standard blue-collar and entry-level office jobs, employment agencies will be meeting increased demands for “short-term managers, financiers, computer experts, engineers, teachers, and nurses.”

Here in Kern County, Beverly “BJ” White, regional vice president of ACT-1 Group Bakersfield office, asserts, “Companies look at temporary workers for the safest way to handle growth, maintain flexibility, and control costs. As we see the economy moving forward and companies more certain about their long-term growth, they will add that much needed full-time employee [and often] they will look first to those who have performed well in a temporary capacity.”

Temporary employees, also known as contingent workers, are a growing segment of the overall employment picture in the American workforce. There are a number of advantages to these staffers, including cost savings, as they generally are not included in the company’s benefit package; flexibility, as the company does not have an invested long-term commitment; savings on recruitment if an employment staffing service is utilized; and training costs, as requirements may be incorporated into the job posting.

While these benefits are attractive, employers should proceed with caution and use temporary workers as they are intended, in order to make the most efficient and optimum use of company resources. For example, remember that temporary employees should be hired for a limited amount of time for a very specific task. They are ideal for increasing a workforce as demand rises, with the intent of reducing the force when the need subsides, such as with seasonal work.

Should a company find it necessary to actually increase the workforce on a long-term basis, it may want to consider a traditional hire. For one thing, while temporary employees are almost always a bargain for a short-term assignment, statistics show that rates of productivity are higher for regular workers if the job turns into a longer assignment. According to the aforementioned article, “taking into account temp agency fees and the fact that many temps burn out on jobs that drag on for more than a few months, after six months, you’re not saving money.”

The bottom line: Contingent employees are here to stay and fulfill a particular niche in America’s vital workforce. However, employers need to carefully examine their hiring needs and choose the best route for each individual situation.

Contact Holly Culhane of PAS Associates for your human resource needs, (661) 631-2165.

82 Bakersfield Magazine B a k e r s f i e l d m a g a z i n e S P E C I A L A D V ER T ISING SE C T I O N

Presents

The 2nd Annual

Celebrity Waiters’ Luncheon Treat your staff to a fabulous lunch and fashion show while being waited on by local T.V. personalities, politicians, and even local business owners.

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Bakersfield Magazine is proud to support each of the worthy charities you discover in the following pages.

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community partners

Individual Lunch - $30* Table for 4 with Sponsorship - $250* Table for 8 with Sponsorship - $375*

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11:30 a.m.- 1:00 p.m.

Double Tree Hotel 3100 Camino Del Rio Court

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*each ticket includes luncheon, appreciation gift, and one raffle ticket

Proceeds benefit BARC

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For more information, please contact Linda Hartman at (661) 834-2272 or go to www.barc-inc.org

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A delicious way to spend Administrative Assistant’s Day!

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NONPROFIT

SPOTLIGHT

A LIFE INTERRUPTED

terrupted wouldn’t be what it is today without them.”

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ly by another teenage boy, crashed and overturned.

“You always relive the day before the crash,” she said. “And you always ask yourself, ‘How did I not know it was going to happen?’ ” Both mothers, along with Donna Belhumeur (who has since moved out of the area), became highly involved with the BPD’s program, which was given the moniker A Life Interrupted.

They began attending assemblies and presentations at local schools with BPD officers to tell their sons’ stories to other young people.

“We started wondering how we could expand the program,” Chaffin said.

“We knew the BPD wanted it to (L-R) Officer Rex Davenport, Tina Antak, Nancy Chaffin, continue.” and Officer Daniel Wells.

But they needed funding to purchase any supplies needed for the presentations.

So five years ago, Chaffin, Belhumeur, and Antak formed a nonprofit organization of the same name to work side by side with the one started by the BPD. They began the tedious work of writing grants and talking to the community.

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to Nancy Chaffin and Tina Antak that will truly help. Unless you’ve lost a child, there’s no way you can relate to the roller coaster ride these two women have been on since their sons’ deaths.

Tragically, both boys were killed in motor vehicle collisions. But the story doesn’t end there. In fact, that’s where it begins.

The year after her 20-year-old son Jeff’s death in 2001, Chaffin was contacted by the Bakersfield Police Department (BPD), which had started a program to combat the high level of teenage car collisions and subsequent fatalities.

According to Chaffin, after the BPD noticed an alarming number of teen fatalities in motor vehicle collisions around Bakersfield, they wanted to demonstrate the danger of reckless driving and teach young drivers the responsibility needed to operate a vehicle. In order to do this, they wanted to use real wrecks involving local teens. Chaffin’s son had been killed when the driver of the car he was riding in crashed while speeding.

“They contacted me and asked if they could use Jeff’s crash,” Chaffin explained.

“It was one of those ‘ah-ha’ moments. I knew right away that I absolutely wanted to be involved in a program like this, even just as a volunteer. I told them I’d carry boxes if I had to. I knew this program was going to change my life. And it has.”

It was the same for Antak, whose son, also named Jeff, was killed at age 16 as the car he was riding in, driven reckless-

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A crash trailer shows young drivers the danger of driving recklessly.

“We didn’t know where [the program] was going,” Chaffin explained.

“But we knew it was something important.” Antak added.

Through the gracious donations of community businesses, they’ve been able to build a mobile DUI Crash Trailer, which goes to presentations with them and houses the remains of a vehicle involved in a fatal collision.

Both Chaffin and Antak say the purpose is to ensure no other parent has to hear the terrible news they received.

“The officers really open the gate at these presentations,” Chaffin said of the collaboration. “And we’re there to personalize it by talking about our kids... local kids.”

It’s a collaboration that’s working. In the time period from 2002 to 2005, the number of alcohol-related collisions involving drivers aged 20 and under decreased in Bakersfield by 35 percent.

“The BPD really has a heart for this,” Antak explained.

“The officers like to say it’s the moms that make this program work,” Chaffin continued. “They like to give us all the credit, but it’s a partnership. A Life In-

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Local families joined together and laced ‘em up for little ones.

The Lopezes, 2010 March for Babies Ambassador Family.

Miracles in small bundles

funds raised from last year’s walk and to continue to educate the community on the good the March of Dimes is doing in their mission to ensure every baby is born healthy.

It’s a mission that many families in Bakersfield have adopted as their own.

One of those families is the Lopez family. Like many of the groups that walk, the Lopezes have been affected by prematurity

KMC’s CEO Paul Hensler was this year’s March for Babies Chair.

and positively impacted by the research and resources promoted by the March of Dimes.

Paula Lopez and her husband Juan, an OB/GYN, were excitedly expecting twin girls six years ago. The girls were going to add to their family, which already included a young son. Yet just months into the pregnancy, during a routine ultrasound, Juan discovered something unusual about the way the twins were growing: the girls

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was first created by Franklin Roosevelt in 1938 to eradicate polio, no one would have ever guessed that after only 15 years of research, a vaccine would be found.

So in 1953, the organization was on the lookout for a new mission. And what did they find? They found a plea coming from some very tiny voices.

With a focus on preventing prematurity and other birth defects, the March of Dimes has been working hard to help keep babies healthy, generation after generation.

That’s why now is the time to lace up your walking shoes and join this year’s March for Babies.

On April, 17, the community rallied around our smallest citizens and their families and walked for a cause—to support the March of Dimes’ mission.

“Kern County is particularly impacted by birth defects,” said the 2010 March for Babies Chair, Paul Hensler.

As the CEO for Kern Medical Center (KMC), Hensler was happy to help coordinate this year’s walk.

“Some of the reasons these babies are born early are medical mysteries, so more research is key,” he added.

Past research has helped develop better equipment to help premature babies as young as 26 weeks survive.

Hensler said the reason KMC’s Neonatal Intensive Care Unit (NICU) has been so active with the March of Dimes is because there is a significant need in our community.

“So much of the mission involves education,” Hensler continued. “That includes teaching healthy habits to pregnant mothers who are unaware of the importance of diet and proper nutrition. At KMC, threequarters of our mothers are high risk, so it’s a daily issue we see here.”

So as Chair, he had big goals for the walk this year. One was to increase the

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were very close together in the same amniotic sac.

He knew this could potentially be a very dangerous situation for his babies.

Paula and Juan were instantly concerned and the excitement they felt for their growing family was eclipsed by fear.

Those fears were painfully confirmed as Paula repeatedly noticed one of the babies not moving as much as the other. And tragically, 26 weeks into the pregnancy, doctors discovered that one of the babies had passed away.

“I just knew,” Paula said. “I could feel that she wasn’t as active as the other. And we came to find later that we were always only hearing one baby’s heartbeat during ultrasounds.”

Paula was immediately checked into the hospital, put on bed rest, and the surviving baby was monitored closely. After only four weeks, it was decided that Paula should undergo a c-section to deliver their baby at 30 weeks gestation.

“Monique was born screaming and crying,” Paula explained, a smile on her face.

“And she’s still a fighter.”

She and Paul said their goodbyes to the baby they lost, whom they named Lupita.

“I held her that day and I still say I have two baby girls,” she added.

Because of Juan’s work, the couple found more information about the March Continued on page 89 >> www.bakersfieldmagazine.net / Spring 2010 87

community partners

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Saturday May 15, 2010-7pm • McBurnie Estate, 5730 Georgia Drive An exciting evening featuring live entertainment, thrilling horse races, wagering, auction, poker tournament, S-Card poker, Black Jack and Pai Gow. Cocktails featuring the “Belmont Breeze” • Casino games by Golden West Casino A Benefit for :

Call (661) 589-1877 for ticket information 88 Bakersfield Magazine

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of Dimes and what the long-standing organization is doing to help all babies be born healthy.

“We were approached to get involved with the walk and knew it could be a day for celebration,” Paula said.

Still, Paula and Juan think about Lupita every day.

“It’s hard to watch Monique play without thinking about her sister,” Paula explained.

“But at least we have one of our girls.”

Today, a happy and healthy 5-year-old, Monique still talks about her sister and draws her as a baby with angel wings in all the family portraits she creates.

“It’s very difficult to talk about,” Paula continued. “But I wanted to tell my story so that more people will know how important it is to support the March of Dimes and the research they help fund.

And I hope maybe some parents will hear our story and know they’re not alone.”

One family who has felt the warmth and compassion from other local families’ stories is the Monge family.

“When I was 20 weeks pregnant, I was diagnosed with placenta previa,” Candice Monge said.

It was the second pregnancy for Candice and her husband Javier, who were already busy taking care of a 2-year-old daughter. So finding out that there was a potential problem with the pregnancy was unnerving. Placenta previa is the term used to describe a condition that occurs when the placenta is positioned too close to the cervix, which can cause maternal bleeding and other complications.

“At that point, they put me on bed rest,” Candice explained.

As a pediatric and public health nurse, Candice knew the risks of having a premature baby and she did all she could to avoid delivering.

But only seven weeks later, baby Nico made his debut. He was 13 weeks early.

“He weighed only two pounds and five ounces,” she added. “And so he went straight to the NICU. He was in the hospital for a total of eight weeks.”

Thankfully, with the help of caring doctors and nurses, and advanced medical technology created especially for premature babies, Nico is a happy 2year-old today.

“The March for Babies is an important day,” she says. “I participated in my first walk when I was 8 weeks pregnant with Nico and we’ve done it every year since.

It’s a chance to bond with other families in the area who have gone through something you have. There’s a camaraderie with other parents.”

Javier is in agreement with Candice 100 percent.

“We jumped on board that first year and are grateful we did,” he said. “This was our fourth walk.”

Yet Javier is quick to point out that the walk serves many purposes for the families and friends of those who’ve dealt with prematurity and the complications it poses to new babies.

Families are there to celebrate a premature baby who beat the odds or to honor the memory of a baby who, unfortunately, didn’t.

“You can’t really understand the situation until you’re affected by this personally. And because we were so supported by other families and the March of Dimes, we feel like we owe it to them to keep walking. We’re thinking of other parents that are going through what we went through,” he added.

That’s why the Monges were delighted to join together as a family to walk.

Last year, Nico took his first steps the day before the March. This year, the Monge family and everyone in attendance, was marching with little Nico leading the way. n

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This was the fourth march for the Monge family.

Continued from page 87

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Double National Qualifying Race for Sports Car Club of America

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Open Road, Formula, and Sports Racer Events

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FREE PARKING!

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April 24 & 25 at the

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For information Contact Ashley Vorhees at (661) 327-1173 This message is brought to you by the American Heart Association’s Exclusive Print Media Sponsor

90 Bakersfield Magazine

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Mass Schedule Saturday: 8:00 a.m. (Honoring Mary)

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Aiming to touch every woman’s heart, the American Heart Association celebrated their 6th Annual Go Red for Women luncheon. The Marriott in downtown Bakersfield was flooded with ladies sporting their best shades of red in support of this great cause. Guests enjoyed a heart-healthy lunch and fashion show followed by a laughter-inducing address from comedic speaker Kathleen Passanisi.

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The wonderful Parent Support Group of Heritage Academy hosted a fantastic black-tie event benefiting the children of Heritage Christian Schools. Held at the lavish Bakersfield Country Club, this year’s theme was “An Evening at Tiffany’s.” Guests were wowed with glamorous silent auction items up for bid and treated to fine dining and a list of exquisite wines for tasting.

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Kick-Off

There wasn’t a frown to be found as The Boys & Girls Clubs of Kern County kicked off Boys & Girls Week with a festive carnival at the Armstrong Youth Center. Local children got their faces painted, jumped in bounce houses, danced to DJ Mike, and participated in friendly team competitions. The event was exciting for kids and parents alike!

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The Kern County Fire Department Ladies Auxiliary hosted a rousing fund-raiser to benefit the Grossman Burn Center. Guests played Texas Hold ‘Em, Blackjack, Routlette, Craps, and other casino games while jazzy music flowed through the room. Guests also got the chance to squeeze in a photo booth to commemorate this fun evening with souvenir pictures. The event raised over $11,000.

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Sunday: • 10:30 am Tuesday: • 7:00 pm

Co-Pastor: Senior Pastor: Duane Meadors Ron Roberson 912 New Stine Rd. (661)836-0272 www.HGCBakersfield.com www.bakersfieldmagazine.net / Spring 2010 97

bakersfield’s sound

d

Photo courtesy CHRIS BREWER

early enforcement

mere two years after 58 liquor permits were granted to establishments around the city in 1918, prohibition came to Bakersfield. Police officers were in charge of keeping liquor outside the city limits and away from a population of just over 18,000. They were faced with bootleggers and scheming bar owners who regularly disguised “hard” drinks for “soft” ones. Gambling halls were constantly in need of inspection and permits for card and dice games were granted and revoked at a frequent rate.

Yet these were just some of the troubles the young Bakersfield Police Department dealt with.

As the city grew throughout the ‘20s, and new ordinances were passed, the department was in charge of enforcing a whole new set of regulations. Our city had only just begun to spin the wheels of automobile-induced freedom (see page 30), and already we were being told how to drive. Needless to say, the city was restless. The seemingly minor 1924 ordinance to limit the amount of time people could be parked downtown was heavily protested. Still, during those first three months, officers wrote hundreds of citations to disgruntled citizens.

Between 1920 and 1930, new vehicles were purchased for the department at an unprecedented pace. Among them, two Ace motorcycles were given to patrolmen after a citizenformed committee approved their purchase at a cost of $1,158 in 1921. A Special Six Studebaker touring car was purchased for “prohibition enforcement purposes” in 1923. That same year, the newly released Dodge touring car, equipped with a red light and siren, was helping police “clean up” the streets; streets which showed the wear and tear of Bakersfield’s shenanigans during the “Roaring ‘20s.”

The year 1927 saw the procurement of a combination patrol wagon and ambulance...no doubt to haul away those who couldn’t play by the rules.

As the decade came to a close, fewer prohibition-related incidents were recorded by the city’s Board of Trustees, indicating citizens may have been adjusting to the new ordinances.

The humiliation of being thrown into a paddy wagon may have been all that was needed!

the story of bakersfield is all around us, you just have to look — and listen.

98 Bakersfield Magazine

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