T H E
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July 2016
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We chose Stockdale Kitchen and Bath to remodel our kitchen, because from Day 1, Rick Sorci made the whole designing process effortless. Rick uses a step by step approach which eliminates the overwhelming feelings a big remodel can have. With Rick and his expert knowledge, we worked through our ideas together, and in the end were able to create the beautiful kitchen of our dreams. From his 3-D design program, to his one on one shopping with us, to his remodel team, Stockdale Kitchen and Bath was a pleasure to work with and we highly recommend them. ~ Rick & Nicole Douglass Actual Remodel
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F E AT U R E S
PHOTO BY MARK NESSIA
20 Under 40 Honorees Get to know the young professionals making a difference in the community. Page 73
Dining Guide 2016 Drawing a blank on where to have lunch or dinner? Say no more! We’ve got the list of restaurants you need to go check out today. Page 86
Thirsty? Sit down and enjoy a cold one as you learn about the local craft beer scene. Page 106
Something to Taco ’Bout Our search for the tastiest tacos in town led us to these local favorites. Page 102
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July 2016
PHOTO BY GREG NICHOLS
In our June issue, the “Real People” feature had a name spelled incorrectly. The correct spelling is Don Wilmot. A corrected version can be found on issuu.com.
PHOTO BY MARK NESSIA
For the record:
JULY 2016
PHOTO BY MARK NESSIA
D E PA R T M E N T S
118 59 Up Front 13 14 15 16 18 19 20 21 22 23 24 25 26
Eat & Drink
Word on the Street Word on the Web By the Numbers The Big Picture Money Matters 12 Things You Didn’t Know About ... What I’m Listening to My Pet Named After Finding Fame In Season Short Takes Happenings
29 Food Dudes 32 Dining Divas 36 Lunchtime Picks
Lifestyles 40 52 53 54
On The Road In My Closet Technically Speaking Home and Garden
Go & Do 57 Entertainment 59 Trip Planner
B Well 61 62 64 67
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Journey to the Altar Fit and Fresh What Happens When... Feature – Emergency Department vs. Urgent Care for kids
68 Feature – MADD 70 Your Body 71 Love and Life
People & Community 112 114 115 116 118 120 121 122
Business Profiles Bakersfield Matters Family Verdict Personality For a Cause Talk of the Town Philanthropy Matters Our Town 124 Hometown Hero 125 Real People 126 History 128 Power Couple 129 Prime Finds 130 SNAP! 138 Last Word
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STAFF SHARES
What would your last meal be?
Bakersfield’s Premier City Magazine July 2016 / Vol. 10 / Issue 10
“My last meal would definitely have to be spicy mole on chicken and rice.” – Gabriel Ramirez, contributing writer
Bakersfield Life™ Magazine is published by TBC Media.
“I would easily choose a seven-course, farm-to-table tasting meal from Verjus, tucked away in an alley in Paris, again in a heartbeat.” – Anna C. Smith, contributing writer
Publisher Ginger Moorhouse
Associate Publisher Virginia Cowenhoven
President/CEO Michelle Chantry
“Chicken-fried steak. Mango sticky rice. Bananas Foster. Hot lava cake. And a really strong greyhound.” – Katy Raytis, contributing writer
Chief Marketing Officer Mike Skrocki
ON THE COVER
Sales Manager Joey Zachary
Fish tacos accompanied by a trio of Lengthwise Brewing Company’s top three beers on tap. Photo by Mark Nessia
“Definitely a Pepsi. Can’t live without it. And my husband’s steak fajitas. He knows the way to my heart!” – Olivia Garcia, contributing writer
Sales Manager Tamarra Harms
Market Research Jose Granados
Coming Next …
Editor
The How To Guide
Assistant Managing Editor
Louis Amestoy Mark Nessia
Specialty Publications Coordinator
To Advertise, contact Mike
Laura Liera
Skrocki at mskrocki@bakersfield.com or 395-7563.
Art Director Glenn Hammett
Graphic Designer Holly Bikakis
While putting this issue together ...
Editorial Interns
1 Now you can read Bakersfield Life Magazine in any room you stay in at The Padre Hotel, so take a staycay this summer!
Ellen Cook
2 Thank you to Speakeasy at 1933 restaurant for hosting the 20 Under 40 honorees at this year’s photo shoot. We had 19 show up all at one time and that in itself is a great feat. 3
For our taco feature, our own specialty publications coordinator, Laura Liera, became a taco food stylist. Add another talent to the list.
4 Bakersfield Life magazine is easy to find online now! Click on the top right cover icon at bakersfield.com.
Photography Felix Adamo, Sally Baker, Casey Christie, Mary Davis, Nick Ellis, Scott Hislop, Jori C. Kinney, Laura Liera, April Massirio, Mark Nessia, Greg Nichols, Carla Pearson, Brianne Perales, Carla Rivas, Rod Thornburg
Contributing writers Sally Baker, Kristen Barnes, Jorge Barrientos, Cody Brutlag, Jennifer Burger, Olivia Garcia, Jason Gutierrez, Nina Ha, Lisa Kimble, Jori C. Kinney, Katie Kirschenmann, Martha Novak, Shelby Parker, Julie Plata, Gabriel Ramirez, Katy Raytis, Cheryl Scott, Anna C. Smith, Chris Thornburgh
“My last meal would have to a medium chile verde pizza from Tony’s with a strawberry milkshake from Dewar’s to cool down from the kick of the chile verde.” – Laura Liera, specialty publications coordinator “Easy choice! My husband’s (Californian photographer Felix Adamo) Sicilian grandmother’s stuffed artichokes! The recipe was handed down to me. Makes the house smell heavenly … bacon is an ingredient. Need I say more?” – Teresa Adamo, contributing writer “I’m a huge fan of Gordon Ramsay’s food, so his beef Wellington and sticky toffee pudding.” – Mark Nessia, assistant managing editor “Anything from Valentien – whatever is on its amazing rotating menu – as long as it is paired with a glass of delicious wine and followed by a scoop of its seasonal sorbet.” – Jennifer Burger, contributing writer
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Greatness inspires greatness
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July 2016
ork hard and stay humble. I truly believe these are words to live by. By working in silence and letting your success make all the noise, you encourage others do the same. That’s what leaders do: inspire greatness in others. The individuals profiled in this issue embody that statement and that is why their peers have nominated them to be a part of this year’s 20 Under 40 People to Watch. A feature I look forward to each year, 20 Under 40 (Page 73) reveals the bright young stars that are taking Bakersfield to new heights through their efforts in and out of the office. These individuals come from different backgrounds and professions, but they all have a common goal of making the city we call home better. It’s inspirational to see young professionals not only achieve success through hard work, dedication and perseverance in their respective careers, but also give back to the community through their involvement in nonprofits, charities and volunteer work. Speaking of hard work and dedication, I have to give a shoutout to Specialty Publications Coordinator Laura Liera. I’m sure you’ve seen her name throughout the pages of Bakersfield Life before, but she went above and beyond this month as a writer, photographer and food stylist. You can see the fruits of her labor on Page 102, where she highlights some of the best tacos in town. This issue also puts the spotlight on Kern County’s growing craft beer scene (Page 106), with new breweries like Temblor and Dionysus joining old staples like Lengthwise and Kern River Brewing Company, quenching the
thirsts of beer aficionados through an extensive selection of hoppy brews. Our Dining Guide (Page 86) returns, showcasing some of the best eateries in town, and the Food Dudes (Page 29) and Dining Divas (Page 32) visited Speakeasy at 1933 and the Belvedere Room, respectively. To help you prepare for Fourth of July weekend, writer Cheryl Scott has compiled a list of events around Kern County (Page 57), from Tehachapi to Lake Isabella. Even though this issue is dedicated to food and beer, it’s critical to stress the importance of not drinking and driving. Writer Jorge Barrientos documents the “spirit of fight” in individuals who were victims and survivors of drunken driving (Page 68). Drinking and driving continues to be a problem in Kern County and organizations like Mothers Against Drunk Driving aim to end drunken driving on our roadways. Whether you’re celebrating the holiday or going out for a night on the town, it’s essential to have fun. Live life and enjoy the time spent with friends and family. But above all else, be careful and ensure everyone makes it home safely.
Mark Nessia Assistant Editor 395-7383 mnessia@bakersfield.com
WORD ON THE STREET
By Ellen Cook
Photos by Mark Nessia
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What’s your favorite drink to cool down with in the summer? Allison Frehner: Lemonade with ice.
Saundra Lamb: Water.
Sherrill Gould: Iced tea.
Mariah Sanchez: Diet Pepsi.
Fred Carrillo: The Oprah from Starbucks – the cold one.
Katrina Potter: Ice tea; it’s refreshing and quenches my thirst.
Jacqueline de Jong: Coke from McDonald's.
Nester Gonzalez: Pinot grigio from Camille’s.
Allison Chapman: Iced coffee with cream and simple syrup.
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ON THE WEB
Valley School eighth grade graduating class of 2016 Left to right: Xavier “Harvey” Reyes-Mira Monte, Bryen Warnock-Garces, Trinity Hernandez Ruiz-BHS, Vianna Valadez-Independence, Rory J Miller-Centennial, Noah J Doss (valedictorian)Bakersfield Christian and Mariah Sanchez-Frontier (not pictured), Clayton Cook-Centennial
Congratulations! We asked our readers to share their graduate pictures. Shelby Nicole Little Liberty High School St. Lawrence University
James Olson Tevis Junior High School Stockdale High School
Lucas Patrick Solis Highland High School San Diego State University
Congratulations to my godson Francisco Abdulla on his eighth grade graduation. — Crystal Hernandez
Katie Jo Karwoski Bakersfield High School Sonoma State University
Scott Alexander Packebush Garces Memorial High School CSU Monterey Bay
Isaiah Sanchez Shafter High School Bakersfield College
Nathen Schallock South High School Cal State Bakersfield
Thomas Anthony Packebush Garces Memorial High School Oregon State University
Jack Olson Stockdale High School Fresno State
Sonya and Ray Gaitan Bakersfield College
Chris Diaz Stockdale High School Bakersfield College
Laney Beach Emerson Middle School Bakersfield High School
Zack Bikakis Bakersfield High School Rose-Hulman
Joshua Hedden Garces Memorial High School Cal Poly SLO
Beau Bikakis Bakersfield High School Cal Poly SLO
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Xavier “Harvey” Reyes Valley School, eighth grade Mira Monte High School
Cassidy Wright Liberty High School Bakersfield College
Next issue:
Vacation getaway photos If you escaped the Bakersfield heat this summer by taking a vacation, share with us a photo of your trip. One lucky winner will win a four-pack of tickets to see the Bakersfield Blaze. Send by July 8 to bakersfieldlife.com with your email titled “Vacation Getaways.” Include your name and where you went.
BY THE NUMBERS
What makes up Kern County’s breadbasket? $7,552,323,690 The 2014 gross value of all agricultural commodities produced in Kern County.
TOP 20 COMMODITIES BY TOTAL VALUE
THIS REPRESENTS AN INCREASE (12%) FROM THE 2013 CROP VALUE ($6,769,855,590).
Top-five commodities for 2014 are: Grapes, Almonds, Milk, Citrus and Cattle & Calves THIS MAKES UP MORE THAN $5 BILLION (66%) OF THE TOTAL VALUE; WITH THE TOP TWENTY COMMODITIES MAKING UP MORE THAN 78% OF THE TOTAL VALUE.
SOURCE: The 2014 Kern County Crop Report on the Department of Agriculture and Measurement Standards website: www.kernag.com.
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Up Front
THE BIG PICTURE
Reflections Photo by Casey Christie Clouds are reflected in the lake at Hart Park.
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Up Front
M O N E Y M AT T E R S
TAX BENEFITS FOR WORK-RELATED EDUCATION By Chris Thornburgh
I
t’s a common question this time of year: Can I deduct my summer travel as an educational expense? At one time, the cost of travel usually qualified as a form of deductible education if the trip enhanced teaching skills. Educators who spent their summer vacations improving their understanding of a foreign language or culture in a foreign country benefited from tax write-offs even though they took no educational courses. The generous deduction opportunities of education travel passed many years ago. The rules are more stringent now. There are no deductions for travel expenses by teachers and others where travel is a form of education in itself. There are exceptions for travel related to deductible education. Let’s look at some rules and examples.
THE RULES Education expense are deductible, in general, if the education either (a) maintains or improves existing skills required by your employment, trade or business or (b) meets the requirements of your employer to keep your job status or rate of pay. However, education expenses are not deductible if the costs are necessary to meet minimum requirements for qualification of new employment or a new trade or business. Travel must be primarily work related in order to be deductible. Pleasure trips are never deductible. You can deduct travel expenses, including meals, if your job duties require you to be away from home for a period substantially longer than a normal workday. The rules become more involved when you combine business with pleasure or
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if foreign travel is involved. IRS Publication 17 details the rules for work-related education with helpful examples.
LEARN FROM THE EXAMPLES John, who teaches German, uses sabbatical leave from his school for a trip to Germany to improve his knowledge of the German language and cultural. John carefully schedules each day around activities that improve his German language skills. Unfortunately, he gets no education deduction for travel costs even though the majority of his time is spent visiting German schools and families as well as attending German lectures. Diane is employed by a school to teach French literature courses. She travels to Paris to do specific library research that can’t be done elsewhere. In addition, she takes courses offered only in Paris at the university – this is the important detail that John missed. Assuming her research or courses meet the education deduction requirements, Diane can deduct her transportation, lodging and 50 percent of her meals.
TAKING THE DEDUCTION ON YOUR TAX RETURN While Diane was able to get around the stiff educational-travel restrictions by taking courses in
Chris Thornburgh
France, it doesn’t mean that she can count on a full tax deduction. Expenses for her courses, travel and other unreimbursed employee expenses are deducted as itemized deductions on Schedule A, line 21. Unfortunately, these expenses are subject to a haircut, which is 2 percent of adjusted gross income (AGI). Any expenses below the 2 percent AGI floor are forfeited. (Note that the course costs may be claimed as a credit or above-the-line deduction as an alternative.) More restrictive rules kick in if Diane is subject to the alternative minimum tax (AMT). The dreaded AMT rules disallow any deduction for unreimbursed employee expenses. Before going to the trouble of saving your travel receipts, check with a tax professional to see if you are subject to AMT.
THE BOTTOM LINE If you are considering travel for business or educational purposes, check with a tax professional before leaving on your trip. A CPA can guide you on maximizing deduction opportunities if the trip is properly planned and documented under the deductibility guidelines. – Chris Thornburgh is a CPA and partner at Brown Armstrong Accountancy Corp. Contact her atcthornburgh@bacpas.com or 324-4971. The views expressed in this column are her own.
1 2 T H I N G S YO U D I D N ’ T K N OW A B O U T …
Bartending By Laura Liera
Bartender Ruben Medina isn’t afraid of a cocktail challenge. Eight out of 10 times, he’ll know how to make you the refreshing drink you’re looking for at La Costa Mariscos Restaurant. With six years behind the bar, Medina gave us the ins and outs of being a bartender.
1 The most consumed drinks at La Costa are margaritas, micheladas and mojitos. 2 It’s a 2-ounce pour of tequila per margarita. 3 You’re always on your feet. There is never any downtime. 4 There is a quality difference between tequilas. Your blanco/silver is not aged. Tequila reposado is rested for two to three months. The tequila anejo is aged two to three years. The extra anejo is aged for five to eight years. 5 The more the tequila has been aged, the better the flavor and smoothness when you’re drinking it. 6 These are the tools I use: a jigger to measure the alcohol, a muddler to mash fruits or mint, a strainer to strain excess pulp, a bar spoon. 7 You shake drinks when they have juices or sweet syrups. 8 Inspiration for new drinks comes from the fruits we get locally. 9
My favorite drink to make is martinis.
PHOTO BY MARK NESSIA
10 You can use strawberries, kiwis, dragon fruit, watermelon, melons and starfish – just to name a few – to make a cocktail. 11 The first drink I learned to make was a margarita. 12 Adding 1.5 ounces of any freshsqueezed fruit to tequila or gin will make for a refreshing drink. bakersfieldlife.com
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Up Front
W H AT I ’ M L I S T E N I N G T O
Matt Munoz Story and photo by Laura Liera
If there is one band that should be crowned the life of the party, it’s Mento Buru. The charisma and groove the band embodies is contagious. And the leader behind this local band is Matt Munoz. What started off as an ad placement in 1991 for “musicians wanting to form a ska-reggae band” has turned into a band with seven full-time musicians. These days, you can be grooving to ska, reggae and Latin music with this group at local events. Yes! Even Latin cumbias that will have you on the dance floor all night. For Munoz, music has been part of his DNA. Growing up 25 miles north of Bakersfield in the city of McFarland, Munoz’s home was always filled with music. While all the kids partied, Munoz was in his room reading Rolling Stone magazine or watching MTV. “Music has always been a part of my heart, my soul and it’s just me,” Munoz said.
MATT’S TOP CONCERT EXPERIENCES
Prince, 1982 Selland Arena
Oingo Boingo, 1983 Fox Theater
The Police, 1983 Ratcliffe Stadium
Los Lobos, 1991 Kern County Fair
FRESNO
BAKERSFIELD
FRESNO
BAKERSFIELD
Merle Haggard, 2013 Buck Owens, 1996 Buck Owens’ Crystal BAKERSFIELD Palace BAKERSFIELD
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MY PET
PHOTOS COURTESY OF ANN COOK
Cook Peak ‘animal sanctuary’
By Mark Nessia
F
or the Cook family, moving from the city to the country was meant to bring about a slower pace of life. Ann and David Cook relocated from Bakersfield to Lake Isabella with their two daughters, Elizabeth and Ellen; a citified dog; and a citified cat. But that number quickly grew and country life soon got noisy and crazy. At its heyday, the home the family refers to as “Cook Peak” – conveniently located on Cook Peak Road – housed 12 pigs, three dozen chickens and roosters, three horses, two ducks, four cats, six dogs and one sheep. “It’s typical with people who move into the country,” Ann said. “They end up collecting animals. You really have to watch yourself or you end up like us and spending a lot of money on feed and have a hard time parting with your animals.” Cook Peak is much quieter now, as Elizabeth and Ellen have moved
out and “only” one dog, two cats, three chickens, four pigs and a horse remain. Ultimately, Ann wants to “get it down to one cat.” But no cat can ever replace Sheldon.
“
You have to have a big heart to take in animals. It helps to have kids because it’s all a learning experience for them. It makes them better people — Ann Cook
”
Found in Hart Park when he was just a few months old, David put the kitten in his truck and took him home. Sheldon was taken to the vet a few weeks later where he was put under a black light and lit up the room. “Ringworm glows,” Ann said.
The vet suggested Sheldon be put down because he didn’t believe the family had the discipline to treat him. David refused. “We went through the most rigorous medicine, sulfur baths, everything,” Ann said. “In the very end, we were able to rescue the cat. The vet couldn’t believe we did it.” Sheldon lived with the Cooks for a year and a half. One day, Ann went to Bakersfield and David went out to run errands. They never saw Sheldon after that. The family believes it could have been the work of coyotes, bears or mountain lions that live in the area. “It was very, very sad because all that work we put into that cat and it just disappeared,” Ann said. The experience with animals coming and going has not deterred the Cooks from adding to their everfluctuating family, however. “You have to have a big heart to take in animals,” Ann said. “It helps to have kids because it’s all a learning experience for them. It makes them better people.”
Sheldon may be gone, but he is still much loved on his Facebook page: Sheldon the Cat. The celebrity cat also has a book documenting his adventures.
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Up Front
NAMED AFTER
By Lisa Kimble
Dennis McCarthy Drive
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Did you know? According to Barry Zoeller, the state’s busiest Starbucks is located on Dennis McCarthy Drive.
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ennis McCarthy Drive south of Bakersfield in Wheeler Ridge isn’t a household thoroughfare name locally, but it is well-traveled by those seeking a rest stop along southbound Interstate 5. Named after longtime Tejon Ranch Company vice president and general counsel Dennis McCarthy, the road parallels the interstate, beginning at the north end where Highway 99 and I-5 convene, and ends just south of South Wheeler Ridge Road at the Tejon Ranch Commerce Center. McCarthy served Tejon for more than three decades and was instrumental in some of the company’s landmark projects. Born Oct. 27, 1924, in Los Angeles, McCarthy served in the Intelligence Division under Gen. Chennault with the Flying Tigers in China for three years during World War II. Following his service, he enrolled at Stanford University where he received both his Bachelor of Arts and Juris Doctor degrees. He spent the early days of his law career as an assistant Kern County counsel where he specialized in school and water
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July 2016
issues. McCarthy joined Tejon Ranch in 1959 as assistant secretary and counsel. Within a few years, his skill and influence were evident as he was key in the negotiations with the state of California over the construction of the California Aqueduct through Tejon Ranch property. In 1965, McCarthy and the Tejon team oversaw the start of the building of the A. D. Edmonston Pumping plant, the largest pumping facility of the aqueduct, also known as the State Water Project, which lifted water nearly 2,000 feet up and over the Tehachapi Mountains into Southern California. Edmonston was the state engineer who conceived the idea. At peak capacity, pumping almost 2 million gallons a minute through 10 miles of underground pipeline across the Tehachapis on Tejon property, the project was considered quite a feat at the time. In 1971, then-Gov. Ronald Reagan started the first pump at a ceremony as Edmonston’s family, McCarthy and Tejon officials looked on, signaling the first water deliveries to Southern California via the California Aqueduct. McCarthy retired in 1989 but
maintained his ties with Tejon. He worked with acclaimed artist Christo and his wife Jean-Claude from the inception of the renowned umbrella exhibition The Umbrellas (Joint Project for Japan and USA) Corporation through its unveiling along the I-5 corridor in Kern County. For 18 days in October 1991, The Umbrellas drew spectators from around the globe. When McCarthy retired, he moved to Ojai where he became a patron of its arts community, including the Ojai Music Festival. In 1992, he helped bring Christo and JeanClaude to Ojai to speak at the International Outlook organization. Although retired, McCarthy served as legal consultant, secretary and senior vice president for Tejon until his death on Nov. 12, 1997, of leukemia in Santa Barbara. He was 73 and survived by his wife Zelda, a son and a daughter. Two years later, according to Tejon Corporate Communications vice president Barry Zoeller, streets within the Tejon Ranch Commerce Center were dedicated, including Dennis McCarthy Drive, and accepted into the county road system in 2000.
F I N D I N G FA M E
For those interested in recipes and fun food hacks using the Bolthouse Farms beverages, visit www.bolthouse.com/blog or follow them on Facebook, Instagram and Twitter.
Bolthouse changes the juicing game By Shelby Parker
B
olthouse Farms, founded in 1915, was once simply known as the market share leader in growing and distributing carrots, but its highly acclaimed juices are quickly making a name for themselves, being featured on Food Network, Examiner.com, the Associated Press, Los Angeles Magazine and others. It not only speaks volumes for Bolthouse’s products, but its creative approach in doing so. “Inspire the Fresh Revolution by changing the way people consume fruits and vegetables” is Bolthouse’s mission, and its juices continue to enhance that statement. Launched in 2003, when Bolthouse’s state-of-the-art bottling facility in Bakersfield was built, the juices now also
include smoothies, protein shakes and cafe beverages. Bolthouse later expanded with premium refrigerated yogurt dressings and most recently, the 1915 Bolthouse Farms, a brand of organic ultra-premium beverages. Bolthouse now produces and sells more than 30 different flavors of juices. “People are looking for more convenient and delicious ways to get more fruits, vegetables and benefits, such as protein, into their diet at an affordable price,” said Bolthouse Farms President Scott LaPorta. A broad range of superpremium refrigerated juices, smoothies, protein shakes and cafe beverages are included in this idea. Some are gluten-free, have no added preservatives, no artificial flavors and no high fructose corn syrup; others are naturally sweetened by fruit,
full of vitamins and mineralrich ingredients. LaPorta says Green Goodness is one of their most popular flavors. “It’s a tasty blend of 15 different ingredients, including apple, mango, kiwi, spinach, broccoli and even green tea,” he said. Some of the other fan favorites include the Protein Plus Chocolate, Strawberry Banana and Vanilla Chai Tea. Bolthouse believes that fruits and vegetables can be “just as exciting as other foods,” which is what they try to include. Its marketing campaigns through social media have also helped grow its audience. Bolthouse’s first campaign for baby carrots was “Eat ’Em Like Junk Food” and the “Unbake Sale” in 2015, which provided healthier options in place of sweet treats. Food
Porn Index and #urwhatyoupost “shone a light on the disparity between the types of food people post most about on social media.” “We’re always looking for new and emerging ways to engage our community via social media,” LaPorta said. They have a lifestream summer cocktail series, which used innovative platforms, like Periscope and Meerkat, and their “Food Socials” have been on the Facebook Live feature. LaPorta said that people tend to follow and engage with brands that are approachable and relatable to their lifestyle, which is the approach they also like to take with their own social media community. “We create content that is both unique to Bolthouse Farms and also helps and encourages our consumers’ journeys toward a healthier lifestyle,” he said.
VANILLA CHAI FRENCH TOAST
Ingredients: • 30 vanilla-butter cookies • 40 butter crackers • 1 cup Bolthouse Farms Vanilla Chai Tea • 3 large eggs, beaten • 1/4 cup brown sugar • 4 slices Hawaiian bread • 6 tablespoons unsalted butter, softened and divided • Sliced strawberries, for serving • Sliced bananas, for serving • Honey or Maple syrup, for serving
Directions: 1. Place cookies and crackers into the bowl of a food processor and pulse until a fine and mealy texture is produced. Pour mixture onto a shallow dish. 2. In another shallow dish whisk together the Bolthouse Farms Vanilla Chai Tea, eggs and brown sugar. 3. Dip each slice of bread in the egg mixture until fully soaked. Then dredge each slice of bread into the cookie-cracker mixture until each slice is fully coated. 4. Melt 3 tablespoons of butter into a skillet, over medium heat. Once the butter has melted and the skillet is hot, add two slices of coated bread to the skillet and fry on each side for three to four minutes or until golden brown and cooked through. 5. Transfer French toast onto serving plates and repeat with remaining butter and coated bread. 6. Serve French toast with fresh fruit and a drizzle of honey or maple syrup.
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Up Front
IN SEASON
Kern River fish hatchery expecting renovations this year By Ellen Cook
that we will be switching to the newest technologies, it will be more water efficient and healthier for the fish.” Guy Jeans, the owner of the Kern River Fly Shop and frequent volunteer at the hatchery, also believes renovations will help the hatchery thrive for future generations. “The new round tanks will have accurate temperature controls, be cleaner and have better-controlled oxygen levels,” Jeans said. One way the hatchery raised money last year was through the success of Fishstock, a benefit concert. “The event raised more than $20,000 for fish food with the help of Jeans. This year, Fishstock will be held at the Kernville Rodeo Grounds in September,” Zide said. Zide is proud of the hatchery’s ability to educate the younger generation. “At our annual Trout Festival, we teach kids how to bait their line, cast and fillet their fish. It brings awareness to the hatchery and to fishing – something we want to encourage people to enjoy,” he said.
PHOTO BY MARK NESSIA
E
agle Lake, rainbow and Kern River rainbow trout swim in the rivers of Kern and Tulare counties thanks to the work of the Kern River Fish Hatchery in Kernville. The Kern River is home to three of the 10 species of trout native to California. “Right now we are raising trophy trout that average out to 4 pounds. They are so big, we can only stock them into the upper Kern every other week,” said Danny Zide, who has worked at the hatchery for 20 years. Zide, the current fish hatchery manager, plans to raise Kern River rainbow trout for the first time. “The team hiked 30 miles into the Kern Plateau to retrieve the purest strain. We will start raising the trout after renovations in October are complete,” Zide said. Hatchery renovations are long overdue, Zide explains. “We proposed to get money to create new raceways and round tanks years ago,” he said. “Now
Kern River Fish Hatchery 14415 Sierra Way, Kernville Open 10 a.m. to 4 p.m., daily, with museum hours every Saturday and Sunday, from 10 a.m. to 4 p.m. 760-376-2846
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Trout go into a frenzy during feeding time at the Kern River Fish Hatchery.
S H O R T TA K E S
A day of sweetness
Give Kids the World Village
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PHOTO COURTESY OF DE COEUR BAKE SHOP
ugar lovers rejoice and save the date because Sugar Fest, benefiting Bakersfield schools, is coming July 30, from 10 a.m. to 2 p.m. at Independence Elementary School! Whether you’re a taste tester, amateur or professional baker, caterer or event planner, join us for a day of sweetness. The event will feature sweet sampling; decorating demos from Gimme Some Sugar, De Coeur Bake Shop and Tastries Bakery; a designer dessert competition; and an apple pie eating contest and a brownie bake-off competition. Did we mention there’s a fabulous door prize? A KitchenAid Artisan stand mixer for one lucky attendee! To purchase tickets, be an exhibitor or participate in a competition, visit sugarfestbakersfield.com.
PHOTO BY BRIANNE PERALES
— Bakersfield Life
Red, White and Blue party
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elebrate the Fourth of July a few days early at Freedom Fest with live entertainment by none other than The Aviators. The July 2 event is brought to you by “The Chadman and Randy Show,” with proceeds benefiting the American Legion Post 26. Come dressed in red, white and blue to celebrate and enjoy music by III Tiempo, Rear View Mirror and
headline band The Aviators. The $8 entrance fee comes with colorful beads and a raffle ticket. There will be drink specials and additional raffle prizes happening throughout the night. The show starts at 9 p.m. at B Ryder’s, 7401 White Lane, Suite 8. For more information, contact Chad Garcia at 808-6658. – Bakersfield Life
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he Bakersfield Holiday Inn & Suites is teaming up with Give Kids the World Village for the seventh year in a row to raise funds to send families to the storybook resort in Florida. Give Kids the World Village is a 79-acre nonprofit resort that provides weeklong, cost-free vacations to children with lifethreatening illnesses and their families. The village and its community partners provide children and their families accommodations in fully furnished villas, transportation, tickets to theme parks, meals, daily entertainment and much more. Neysa Bryson, general manager of Holiday Inn & Suites, visited the village a few years ago and said it was life-changing. “I had read the stories but when you meet the families and children that are enjoying their time, it’s a complete awe moment,” Bryson said. Holiday Inn & Suites is on a mission to raise $3,500 before Oct. 31. Community donations are welcome, whether it’s $1 or $100. The hotel currently has an “ice cream scoop of hope” fundraiser. Donate any amount and the staff at Holiday Inn & Suites will serve you a scoop of ice cream. “Any donations help,” Bryson said. “Our goal is to give children and their families an all-expense-paid trip to the village and enjoy a well-deserved vacation.” To find out ways to donate, call 377-8000. – Bakersfield Life
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Up Front
HAPPENINGS
July
Find more community events at bakersfieldlife.com or submit yours via email to bakersfieldlife@bakersfield.com or via our Facebook page: Bakersfield Life Magazine
July 16 Tehachapi Mountain Beer and Wine Festival, 4 p.m., Benz Visco Youth Sports & Cultural Park, 20537 Tehachapi Willow Springs Road, Tehachapi. $55 admission with $5 parking fee. 21 and over only. eventbrite.com. July 21 Chase Rice, 8 p.m., Rabobank Theater, 1001 Truxtun Ave. $27.50. rabobankarena.com. July 23 Brenton Wood, 7 p.m., Fox Theater, 2001 H St. $45-$95. thebakersfieldfox.com. July 26
Kenny Rogers with Linda Davis, 8 p.m., Bright House Networks Amphitheatre, 11200 Stockdale High-7 July 6 way. $27.50-$97.50. s axs.com. Reel Kid ie
Mov Summerries Se
and ednesday 10 a.m. W ading Cinemas Re Thursday, a 16, 2000 Wible z la P y e ll inemaVa ReadingC Road. $1. /ValleyPlaza. sUS.com
July 2
Roman Spartan Festival, contests, music, 9 a.m., Kern County Fairgrounds, 1142 S. P St. $10 adults; $5 children (5-16 years old). romanspartanfestival.com.
For a complete listing of Fourth of July events, turn to Entertainment on page 57.
July 9 Forties Front Porch Party, cocktails, food, music, porch crawl, 6:30 p.m., Kern County Museum, 3801 Chester Ave. $40 presale members; $45 presale public; $60 at the door. 21 and over only. Highland High School Class of 2006, 10-year reunion, 6 p.m., Luigi’s, 725 E. 19th St. $50. eventbrite.com. Grown & Classy Prom, dress code enforced, 9 p.m., Metro Galleries, 1604 19th St. $25 before July 9; $30 singles or $50. eventbrite.com.
July 4 Fourth of July Celebration, games, contests, 10 a.m., Fort Tejon State Historic Park, 4427 Lebec Road. $5 adults; $3 children 7 to 17 years old. July 8 Father & Son Campout, 5 p.m., McGill Campground, Cuddy Valley
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Road, Frazier Park. $30. eventbrite.com.
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July 10 Julieta Venegas, 8 p.m., Fox Theater, 2001 H St. $48-$109. etix.com. July 15 Valley Fever Comedy Festival, 6:30 p.m., Fox Theater, 2001 H St. $39.50-$49.50. thebakersfieldfox.com.
July 28 Taste of Summer-Wine Pairing Dinner, six-course dinner paired with wines from Cordant and Nelle Wines, 7 p.m., Padre Hotel, 1702 18th St. $150. eventbrite.com. July 30 Jim Jefferies, 7 p.m., Fox Theater, 2001 H St. $39.50. bakersfieldfox.com.
PHOTO COURTESY OF ANTHONY MCDEMAS
July 1
Robert Cray, 6:30 p.m., Fox Theater, 2001 H St. $53.50-$74. thebakersfieldfox.com.
Eat & Drink
FOOD DUDES
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Photos by Greg Nichols
his time around, we were taken back to 1933... literally! The restaurant 1933 is split into two main sections: the nightclub/live music side, called Prohibition, and the restaurant side, Speakeasy. There are plenty of details that highlight the venue’s Prohibition-era theme, such as a mural of old photos on the hallway connecting the two sections. From the free games of pool inside, to the giant Connect Four and Jenga blocks on the side patio, this place has something for everyone.
Facing page:
Bob Smith on the grilled cheese bread with Boneless rib-eye tomato soup: A choice of cheeses is offered and I opted Top: Food Dudes for the ghost pepper cheese. Medium, spicy cheese Tony Mosley, J.R. melted on thick-sliced sourdough bread perfect for Flores, Dustin dipping in the savory tomato soup. Other choices of Knepp, Bob Smith cheese were blue, smoked Gouda and cheddar. This and Bill Jeffries was a great appetizer that could easily serve as a main Bottom: Grilled dish. cheese bread Tony Mosley on the fried green beans: These were with tomato soup just green beans but they were delicious. They were cooked to a crunch and are served with the house chipotle ranch dressing. J.R. Flores on the cheesy fries: Crispy MEANY AVE beer-battered fries smothered with cheese, smoked bacon and jalapenos. This wasn’t just fries covered in cheese sauce. This was DOWNING AVE fresh-grated cheese perfectly melted on top of some of the best fries I’ve had. They don’t Speakeasy skimp on the bacon, which, in my opinion, at 1933 you can never have too much bacon. The 7900 Downing Ave. jalapenos were a nice complement to give ROSEDALE HWY them just enough kick. 1,000 FT Dustin Knepp on the wings: The wing selections include a range of nontraditional Speakeasy at 1933 flavors like teriyaki, barbecue, garlic parmesan, etc. They also offer a scale of traditional 7900 Downing Ave. buffalo flavors from mild to “call ya mama.” 661-829-5377 I ordered half mild and half hot. I like spicy 11 a.m. to 1 a.m., Monday foods but actually preferred the mild, bethrough Wednesday; 11 a.m. to 2 a.m., Thursday through cause they were saucier. The wings were flaSaturday; 11 a.m. to 1 a.m., vorful, crisp, large and accompanied by PATTON WAY
Compiled by Bakersfield Life
APPETIZERS
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Speakeasy at 1933
Sunday
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Clockwise: Cheesy fries, short rib tacos, spicy tri-tip sandwich and Caesar salad with salmon Facing page top: Brownie sundae Facing page bottom: Tony and J.R. with cheesecake desserts.
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thick homemade ranch sauce for dipping. The celery and carrot sticks made for a refreshing break from the mound of wings.
ENTREES Bill Jeffries on the short rib tacos: My plate had three tender mild-seasoned short rib soft tacos. They were topped with shredded let-
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tuce, cheese and a delicious molcajete salsa. The salsa was not spicy and had a mild onion and tomato flavor. Plus there was a generous portion of chips on the side. J.R. on the tri-tip sandwich: Now this isn’t your run-of-the-mill tri-tip sandwich folks – it came on a cheesy garlic bread. There was no top to this sandwich, maybe because the mountain of thin-sliced tri-tip couldn’t be contained. I don’t like to use a knife to cut my sandwiches but this
was an exception. There is no other way to eat this monstrosity of a sandwich but to cut it into smaller portions. I fell in love at first bite. Dustin on the boneless rib-eye: This dish came loaded with a baked potato and a side of seasonal fresh vegetables. The steak was very tender and juicy. The potato was overflowing with butter, sour cream and bacon. The most interesting part was the vegetables – a flavorful mix of zucchini, squash, red bell pepper and red onion sauteed in a seasoned butter sauce. The vegetables added an unexpected zesty flavor to the meal, which
JANE’S JEWELERS Where Bakersfield Gets Engaged
I intend to recreate at home. Bob on the Caesar salad with salmon: The Caesar salad is offered with or without accompanying salmon or chicken. Served was an entree-sized romaine Caesar salad with a mild, peppery dressing. Fresh romaine lettuce with shaved parmesan cheese, topped with a very substantial cut of perfectly grilled fresh salmon.
DESSERTS Tony on the New Yorkstyle cheesecake: This classic
treat begs to be eaten! You can choose toppings for 99 cents and I went for strawberries. It was absolutely fabulous. Bill on the brownie sundae: A large, warm, dark chocolate fudge brownie is topped with an oversized scoop of vanilla ice cream, topped with fluffy whipped cream. If that’s not enough, there is a chocolate and caramel swirl on top of all of that. This dessert is a winner and could be shared with others, if you dare.
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Eat & Drink
D I N I N G D I VA S
Belvedere Room at the Padre Hotel A fine-dining experience to share Compiled by Bakersfield Life
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Photos by Greg Nichols
f you’re looking for fine dining this summer, let the Padre Hotel greet you at its Belvedere Room. This gem is tucked in the far right corner of the hotel’s entrance and it’s impossible to miss. Its elegant decor and warm, welcoming staff seat you in the vibrant room, ready to take you on a palate experience of a lifetime. When a restaurant has choices like PEI mussels, Hudson Valley foie gras or roasted Brussels sprouts with pancetta, you know you are dining somewhere that is not afraid to impress its diners.
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APPETIZERS Nima Patel on the beef tartar: This appetizer did not disappoint. It was beautifully displayed on a plain white dish, divided in two sections. The biggest section of the plate had the tartar (raw beef) and the other section had a farm-fresh yolk. I mixed the yolk into the tartar and scooped it onto the appetizer-sized grilled toast. The beef literally melted in my mouth. The bursting flavors of truffles, shallots, capers, lemon zest and garlic could not be missed and the toast added the right amount of crunch to make this starter memorable. Carla Barrientos on the jumbo lump crab cake: The crab cake was beautifully presented, with each component on the plate – crab, slaw and sauce –
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Trish Reed on the wagyu beef rib-eye: Whenever you see the name wagyu or Kobe beef (Kobe is the region in Japan where the wagyu beef is produced), you can bet your steak is going to be mouthwatering. The meat from the wagyu cattle is known worldwide for its flavor, tenderness and juiciness. It is arguably known as the finest beef in the world. The Belvedere prepares is rib-eye with the right amount
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complementing each other visually. The cake, nearly the Facing page: Aussize of a baseball, was made up of almost all lump crab, tralian lobster tail making it a very meaty and a shareable appetizer. It tasted amazingly fresh, as if it had been ordered at the coast. The Top: Dining Divas, paprika- and mustard-flavored remoulade made for a deliTrish Reed, Kathyrn Mears, Nima Patel cious dipping sauce and the cake was accompanied by a and Carla light apple-fennel slaw and a lemon wedge. Barrientos Kathryn Mears on the cheese and charcuterie board: It’s an impressive board of meat and cheeses beautifully Bottom: Cheese displayed. It’s not only appealing to the eye, it is also board scrumptious to the palate thanks to the chef’s selection of three cheeses – blue cheese, brie, and manchego – and fruit, which included apples, blueberries, strawberries, a little boysenberry and jam topped off with Belvedere 23RD ST handful of nuts. The charcuterie included Restaurant 22ND ST an excellent selection of prosciutto and at the Padre 21ST ST various types of salami all served with 1702 18th St. 20TH ST sourdough bread. 19TH ST
1/4 MILE
Belvedere Room at the Padre Hotel 1702 18th St. 661-427-4900 5 to 9 p.m. Monday through Thursday; 5 to 10 p.m. Friday and Saturday; 5 to 9 p.m. Sunday
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Clockwise: Wagyu beef ribeye, flourless chocolate cake, pork chop, wild mushrooms, crab cake, roasted Brussels sprouts and souffle Facing page: Charcuterie board
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of seasoning to accompany the sweetness of the meat. The steak is so soft, you almost don’t need a knife to cut it. The roasted Brussels sprouts were the perfect side to the steak.
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They are roasted in olive oil and garlic and are finished with chunks of salty pancetta. Kathryn on the Australian lobster tail and wild mushrooms: This beautiful, prized rich-flavored tail was perfectly cooked to keep its sweet tender taste and flawlessly displayed with lemon and drawn butter. All the sides are served family style so all the girls had an opportunity to dive in as they pleased. To my surprise, this side dish was a delightful mix of mushrooms lightly cooked in butter, an appetizing choice to
complement any dish. Nima on the Duroc pork chop: The pork chop is a generous 14 ounces. It was perfectly cooked and seasoned with an amazing pepperbased seasoning. The seasoning added the right amount of kick to the 14-plus-day aged pork chop. It paired especially well with the mushroom risotto. The creamy risotto was flavored with truffle Parmesan, garlic and onions.
DESSERTS Trish on the souffle: Souffles are
a delicate desert – one that I have been apprehensive in trying to master. What the Belvedere has done with its dish is to deconstruct the souffle by freezing pieces of it and sprinkling it on the plate. The honey souffle still retains its soft, airy texture but is easily accessible on your plate and is topped with fine baker’s granulated sugar. The souffle is accompanied by French basil
macarons, which added a bit of crunch and lively flavor. Nima on the flourless chocolate cake: The presentation was absolutely beautiful. The dish came with three small chocolate cakes on brandy and amaretto gelato, and were topped with white chocolate shavings. The cake was moist and rich. The gelato balanced the rich cake and made for a decadent dessert.
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Eat & Drink
LUNCHTIME PICKS
Kamisama Ramen It’s a ramen revolution By Holly Bikakis
Photos by Mark Nessia
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Top: Tonkotsu ramen Bottom: Yakisoba
ack in my college days, ramen was a staple we all lived on – it was a cheap and filling meal that we could buy cases of. But times have changed. Now you can find trendy ramen houses in every big city around the country … and now in Bakersfield. This Japanese comfort food is now being elevated to new heights by adding a multitude of ingredients that makes for a very satisfying meal. Sure, there are other restaurants in town that offer ramen on their menus, but Kamisama Ramen is the first dedicated to offering a wide variety of options of the traditional dish. If you’re not ready to dip into the ramen scene, they also offer other great lunchtime picks like bento boxes, pan-fried noodles, soups and salads. We talked with the manager Marc Beckwith about their ramen. There are seven broths to choose from with the basic toppings of green onions, chashu pork, bamboo shoots and bean sprouts. Then comes the fun of adding special toppings to make it your own, ranging from different vegetables to various meats. Go a step further and combine your ramen with a bowl of garlic fried rice, gyoza or salad.
Tonkotsu ramen $8 (special toppings range from free to $6): We tried the tonkotsu ramen with chashu pork, a boiled egg and kamaboko (fish cakes). The broth is made fresh every day and it was rich and flavorful. The flour-based noodles were thick and cooked just right – not too soggy. The creaminess of the soft-boiled egg combined with the pork really was the icing on the cake. Yakisoba ($10): The yakisoba dish is made from wheat noodles with your choice of tofu, chicken or beef. We tried the chicken version. It comes with carrots, cabbage, green onions, and mushrooms and they were cooked al dente, which was just right for me.
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This one had a nice spicy kick. And it was not greasy at all. Kamisama Ramen opened in October 2015 and is located in northwest Bakersfield, just off the crosstown freeway and tucked into a plaza on Calloway Drive. Its atmosphere is clean and hip, with red lanterns adorning the ceiling and a sit-up bar if you wish. Try it for lunch, dinner, takeout or catering.
Kamisama Ramen 1400 Calloway Drive, Suite 101 661-587-9202 Open 11 a.m. to 9 p.m. every day
LUNCHTIME PICKS
Left: Chicken and chile verde nachos Bottom: Steak picado
Victor’s Mexican Grill A fresh take on Mexican food By Holly Bikakis
Photos by Laura Liera
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akersfield has a new dining hot spot, in a cool kind of way. Victor’s Mexican Grill opened up a second location in downtown Bakersfield in March. The restaurant has a hip vibe about it when you walk in with its brick wall interior and vintage, industrial looking light fixtures. This local gem is owned by Victor Lopez and Cynthia Cruz. Victor had been in the traditional restaurant business for years and envisioned a healthy Mexican food establishment that served up fresh food in a fastcasual environment. It’s similar to how Chipotle is set up, in the ordering process, but with a local twist. Chicken and chile verde nachos ($9.99 + optional guacamole $1.95), a ghost menu item: Wow, come hungry for this one or bring some friends. This platter of items comes stacked high with a base layer of fresh, sturdy chips piled on with crunchy sweet
corn, tomatoes, red onions, olives, sour cream, cilantro, chicken and chile verde. The ingredients taste fresh and flavorful and the whole platter is drizzled with Victor’s signature cilantro sauce that ties everything together, which I found you can buy jars of to make everything at home taste delicious. Steak picado ($11.49 + optional guacamole $1.95): This dish really lets the ingredients speak for themselves. The steak was savory, yet a little spicy, with chunks of onion and bell peppers that were crisp. The sides included black beans, Spanish rice and guacamole to tie everything together. Talk about good, fresh food. Again, the neat thing about Victor’s is being able to put together whatever combination you like. This could be served over a bed of rice, in a bowl, salad or in a burrito – you pick. What I liked about Victor’s is how you can customize your lunch by choosing from a variety of fresh ingredients put together in different ways. Also, there are several
healthy options to throw on there like grilled cactus, brown rice and gluten-free items. What makes restaurants fun to frequent is knowing their secret menu items. So here is my tip: The ghost menu items appear in the form of the featured item written on the chalkboard behind the counter. Every couple of days, the special disappears from the board to be replaced by something else, but can still be ordered anytime.
Victor’s Mexican Grill 1901 20th St. 661-489-3000 www.victorsmexicangrill.com
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Eat & Drink
LUNCHTIME PICKS
Rio Acai Bowls Growing menu offers tasty, healthy, cool alternatives to standard lunchtime fare By Glenn Hammett Photos by Casey Christie Top: Pitaya bowl Bottom: Spicy poke bowl
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io Acai Bowls opened about a year ago on Chester Avenue, giving those of us who work downtown another much-needed healthy lunch option. Acai, which is a berry grown in the Brazilian rainforest and has been hailed as a super food, must be catching on in Bakersfield, as Rio is planning on opening up two more locations (one in the northwest at 2720 Calloway and a second in Fresno) over the next month. An acai bowl consists of frozen acai puree covered with healthy toppings such as fruit, seeds, nut butters and granola. Since my first, just after they opened last summer, owners Justin and Sophia Cummings have added a few new items to the menu, including pitaya bowls and poke bowls. Pitaya bowl ($8): Pitaya, more commonly known
as dragon fruit, is the fruit of a cactus that grows in both North and South America. The flesh is magenta in color and has a consistency similar to kiwi fruit. It is rich in vitamin C, phosphorus, calcium, fiber, antioxidants, and is low in sugar and calories. Rio’s pitaya bowl comes with banana, strawberries and granola over a generous serving of frozen pitaya puree. I found pitaya’s taste is on the mild side and not too sweet. It made a great base for the exceptionally fresh, sweet fruit and crunchy granola. Spicy poke bowl ($9): Poke is a traditional Hawaiian raw fish salad. Rio’s spicy poke bowl features super fresh, chilled ahi tuna, sesame seeds, seaweed, green onions, sesame oil and soy sauce on a bed of warm white rice. It is topped with Sriracha sauce and Sriracha mayo. My dining companion raved about how flavorful it was and said the tuna had an incredibly fresh taste and texture.
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Sophia told me that you can discern the fish’s freshness by how it feels and slices and they routinely discard pieces that don’t meet their high standards. There is also a Hawaiian poke bowl on the menu that is similar to the spicy poke bowl, minus the Sriracha sauce and mayo. Whether you choose the frozen acai, pitaya puree or the chilled ahi tuna, Rio Acai Bowls’ offerings are delicious, healthy alternatives to the standard lunchtime fare and are especially satisfying during the hot days of the Bakersfield summer.
Rio Acai Bowls 1914 Chester Ave. 661-348-4159 8 a.m. to 7 p.m., Monday through Friday 9 a.m. to 7 p.m., Saturday 8 a.m. to 2 p.m., Sunday at the Haggin Oaks Farmers Market www.rioacaibowls.com
COUNTDOWN TO A NEW LIFE!
Village Green is Castle & Cooke’s family friendly, master planned, gated community on Bakersfield’s New West Side. It’s everything your family is looking for; a big central park, resort-style recreational amenities, children’s playground, and beautiful Castle & Cooke homes with distinctive architectural style, exciting floor plans and plenty of space for comfortable living. But hurry, the last few homes in Village Green won’t last long. Visit Village Green by Castle & Cooke today!
Stockdale Hwy. at Renfro Rd. castlecookehomes.com
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Lifestyles
Above: The 2016 BMW 750i is lightning fast and outrageously comfortable. Opposite page, clockwise from top: Heated leather steering wheel. Sport displays include realtime horsepower and torque readings. Push button start. The amount of rear seat leg room is remarkable. Brushed aluminum, real wood and leather abound in the smartly designed interior.
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ON THE ROAD
2016 BMW 7 Series A stunning combination of performance, luxury and technology By Glenn Hammett
Photos by Mark Nessia
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here were times during my test-drive of the BMW 750i sedan when the two sides of my brain were at odds. The analytical side on the left was having trouble grasping that a car of that size could actually accelerate that fast and corner that effortlessly, while the right side was reveling in the sheer exhilaration of the experience. It was similar to the sensation you get in an airplane the moment it leaves the ground. I concluded that Newton’s second law of motion – that mass and acceleration are inversely proportional – does not apply to the latest version of BMW’s flagship luxury sedan. The 750i is powered by a 4.4-liter twin turbo V-8 engine that generates
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an impressive 445 horsepower and 480 pound-feet of torque. All of that muscle, combined with a 285-pound reduction in weight from the previous year’s model, results in a classleading 4.3-second zero to 60 time – remarkable acceleration for a vehicle as spacious and luxurious as the 7 Series. The majority of weight savings is realized by the use of carbon fiber, rather than steel, in the roof structure. By reducing the weight in the upper portion of the car, the center of gravity is effectively lowered, which greatly improves a cars handling. The interior of 750i is exquisite; beautifully designed and executed in nappa leather, polished wood and brushed aluminum. Every conceivable need and preference of both the
driver and the passengers has been carefully considered and addressed, and I can’t recall ever seeing a rear seating area as spacious and wellappointed. BMW genius Jerry McKinney at BMW of Bakersfield was kind enough to spend some time with me going through the overwhelming list of tech, comfort and safety features in the 7 Series. Here are a few of the highlights: • Subtle ambience lighting on the door panels, foot wells and dash, the color of which can be changed to suit your personality, mood or outfit color. • Nappa leather seats that adjust 20 different ways (a very cool 3-D image appears on the 10.2-inch high-resolution touch screen indiContinued on page 42
It’s all in the details Base price: $81,300 Price as tested: $108,945 MPG: 17 city, 25 highway Name the five best features on 2016 BMW 750i: Display key, Wi-Fi hot spot, iDrive 5.0 with touch screen, gesture controls for infotainment system and executive rear lounge. What makes the 2016 BMW 750i stand out from other luxury sedans? The carbon fiber core and the abundance of standard features packed into the new 750i, plus BMW Ultimate Benefits including the fouryear/50,000 full-maintenance program. Target customer: Adults who enjoy the comforts of luxury driving while being connected to both work and play through builtin internet connections. Includes a range, from a family of five with kids who love to watch streaming movies on their own TV displays, to executives who just need a very luxurious and comfortable mobile office. Three words that define the 2016 BMW 750i: Future of luxury. What do you like most about the 2016 BMW 750i? Personally, I like the gesture controls. It gives you the ability to control the volume, answer or reject phone calls and allows you to rotate the vehicle in the camera in a 360 view when parking with just your hand. Source: Ali Bakoo, director of marketing and public relations, BMW of Bakersfield
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cating what portion of the seat is moving) and are heated, cooled and have a message function. • An array of exterior cameras that provide, among other things, an overhead view of the car when parking or backing up. • Adaptive driving mode anticipates conditions ahead though cameras and GPS information and adjusts the cars steering, suspension and performance characteristics accordingly. • Gesture Control allows the driver to adjust the volume of the entertainment, answer or decline a phone call or initiate any other function with simple hand motions. As impressive as the roster of technology features is, I was even more taken with how infi-
The controller knob is but one way to interact with the 2016 BMW 750i.
See more at
nitely adjustable each system is. The suspension, steering and engine modes can be altered independent of each other. You can interact with the car via the scrolling knob on the console, the interactive touch screen, voice commands or the aforementioned Gesture Control. You can even program in the number of times the turn indicator will blink when you signal a lane change. A stunning combination of performance, luxury and technology, the 2016 BMW 750i provides a driving experience unlike anything I have ever encountered. The German automaker has pulled out all of the stops to create what it believes is the most advanced luxury sedan on the market.
www.reddoorinteriors.com 2300 Eye Street (Across f rom Rite Aide)
661.327.9999 HOURS: MONDAY-FRIDAY 10-6 • SATURDAY 10-5 • SUNDAY CLOSED
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www.BMWofBakersfield.com
Special lease and finance offers will be available by BMW of Bakersfield through BMW Financial Services. BMW of Bakersfield 5400 Gasoline Alley Drive (661) 396-4040 www.BMWofBakersfield.com
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The 2017 Lincoln MKZ’s exterior design is elegant and understated.
ON THE ROAD
2017 Lincoln MKZ HEV Hybrid sedan delivers quiet luxury and stellar fuel economy By Glenn Hammett
Photos by Mark Nessia
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n what has become a highstakes game of one-upmanship, automakers are increasingly using the luxury sedan segment to introduce their latest in engineering and technology and push limits of what is possible. With a group of buyers focused more in the pursuit of the ultimate driving experience than on practicality or value, manufacturers spare no expense to make these cars as comfortable and appealing as possible. The newly redesigned 2017 MKZ gives Lincoln a seat at the table with the players from Germany, Japan and Great Britain. I test-drove the MKZ Reserve Hy44
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July 2016
brid, powered by a 2.0-liter GTDI (gasoline turbocharged direct injection) hybrid engine that delivers 245 horsepower and impressive fuel economy numbers of 41 mpg city, 38 highway and 40 combined. Chad Yost, the very knowledgeable sales consultant at Jim Burke Lincoln, mentioned that they have more hybrids than any other model of the MKZ. Generally, hybrid technology adds about $3,000 to the sticker price and the buyer is hardpressed to make that up in gas costs over the life of the car. But the Lincoln MKZ hybrid costs the same as the gas-only version, making it a nobrainer, unless performance is higher on your list, in which case you could opt for the 3.0-liter V-6 engine
that produces 400 horsepower. The MKZ’s interior is quiet, seductive and well executed, not unlike Lincoln’s new TV spots featuring Matthew McConaughey. Swooping lines that transition gracefully from the dash to the door panels are defined by open pore wood and brushed aluminum trim. The leather seats are extremely comfortable, have individually controlled seat and back massage functions and offer an insane number of adjustment options. Lincoln claims that the retractable panoramic sunroof is the largest available on any sedan. When it is completely open, the MKZ effectively becomes a convertible. My test-drive car was equipped with the Luxury Package, which included the Revel Ultima 20-speaker audio system. I am not sure I have ever heard such clarity and detail in a Continued on page 46
Clockwise, from top left: The seemingly infinitely seat adjustments, as well as the massage function, are controlled on the touch screen. Seats are made of premium Bridge of Weir leather. The largest sunroof available in a sedan. The instrument panel on the dash is simple and easy to read.
It’s all in the details Base price: $39,510 Price as tested: $52,2210 MPG: 17 city, 25 highway Name the five best features on 2017 Lincoln MKZ HEV. 1. Standard Lincoln Drive Control featuring the Continuously Controlled Dampening system 2. Embedded modem, which is standard on the Reserve trim level that allows remote start/lock/scheduled start times using myLincoln Mobile
3. Adaptive cruise control with stop and go and auto hold for when you’re not using cruise control 4. Active Motion seating 5. Revel Ultima sound system, which is a part of the Luxury Package What makes the 2017 Lincoln MKZ HEV stand out from other luxury sedans? The MKZ stands apart because of its distractive styling, advanced technologies, standard adjustable suspension and the fact that the MKZ HEV has zero additional cost over a traditional gas engine. Target customer: Anyone looking for a comfortable daily driver
who wants advanced technologies but doesn’t want to waste money at the pump. Three words that define the 2017 Lincoln MKZ HEV: Quiet. Authentic. Refined. What do you like most about the 2017 Lincoln MKZ HEV? The Revel Ultima sound system is my favorite feature by far. With the first listen, you can hear how much engineering the Revel team went through to design the best sound system possible. It really has to be heard to believe. Source: Chad Yost, Jim Burke Lincoln Automall sales
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Continued from page 44
The 2017 Lincoln MKZ’s interior is quiet, tastefully designed and constructed of premium materials.
car sound system. Yost explained that each speaker has its own amplifier so there is no distortion across channels. Lincoln’s adaptive cruise control with stop-and- go functionality automatically adjusts the speed to maintain the desired distance from the car ahead and will apply the brakes and bring the car to a complete stop, if necessary, to avoid a collision. Another remarkable piece of technology is the computer-controlled shock absorber system, which Lincoln refers to as pothole mitigation technology. Sensors detect a tire crossing the leading edge of a pothole and instantly stiffen the shock absorbers, keeping the tire from dropping all the way in, thus reducing the harsh impact of striking the other side. The exterior design is elegant and
understated, the focal point being the front end with a distinctive mesh grille and newly designed adaptive LED lighting. When Lincoln President Kumar Galhotra introduced the 2017 MKZ at the LA Auto Show, he stated that
Bakersfield Music Theatre & Stars Theatre Restaurant 1931 Chester Avenue | Bakersfield, CA, 93301 www.bmtstars.com | Box Office: (661) 325-6100 46
Bakersfield Life Magazine
July 2016
“quiet luxury” would be the mantra for Lincoln vehicles moving forward. While the new MKZ is certainly a beautiful expression of that principle, it should, at the same time, make a lot of noise in the highly competitive luxury sedan market.
19th & N Street, Downtown Bakersfield www.emporiumwesternstore.com
(661) 325-8476
the new redesigned
2017 Lincoln MKZ
POWER. PLAY. Redesigned. Responsive. Refined.
MKZ Highlights
20
400
400
SPEAKERS
PROJECTED LB.-FT OF TORQUE
PROJECTED HORSEPOWER*
From an available 3.0L GTDI engine tested with 93-octane fuel. Late availability.
*From an available 3.0L GTDI engine with AWD model tested with 93-octane fuel. Late availability.
With an available Revel® Ultima System. Revel® is a trademark of HARMAN International Industries, Incorporated. All rights reserved.
Arriving Now
Jim Burke Lincoln, 5300 Gasoline Alley, Automall 661-837-6400 • jimburkelincoln.com
bakersfieldlife.com
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Lifestyles
ON THE ROAD
Above: The exterior of the newly redesigned 2016 Hyundai Tucson is sporty and confident.
2016 Hyundai Tucson Limited
Opposite page, clockwise from top: Controls on the dash and center stack are logically placed. The 8-inch touch screen’s interface is simple and easy to navigate. The 1.6-liter engine is energetic and efficient. Cargo area and reclining rear seats. The Limited model features a hands-free rear lift gate.
By Glenn Hammett
48
Totally redesigned compact SUV now competes with segment’s best Photos by Scott Hislop
I
f I were asked to identify a common theme that runs through the handful of Hyundai vehicles I have testdriven over the past couple of years, it would be exceptional value. Every one of them offered features equal to, if not better than, the competition, with a lower sticker price. Additionally, Hyundai has the best warranty in the business and Patrick Beck and his staff at Bakersfield Hyundai are over-the-top friendly and accommodating. The newly redesigned 2016 Hyundai Tucson has been getting rave reviews (US News and World Report named it their 2016 Best Com-
Bakersfield Life Magazine
July 2016
pact SUV for the Money), so I was eager to get behind the wheel. The first thing that caught my attention as I pulled away from the Auto Mall was the smooth but spirited acceleration. The Limited edition is equipped with a 1.6-liter turbocharged four-cylinder engine, paired with a seven-speed dual clutch transmission. The combination provides more pep than I expected in a compact SUV, with remarkably smooth transitions from gear to gear. Equally extraordinary is how quiet the cabin is, even at freeway speeds. Both road and wind noise are practically nonexistent and the air conditioning fan is about the least obtrusive of any car I can recall driving.
Loud air-conditioning fans have become a pet peeve of mine recently. Bakersfield summers require that fans run at fairly high speeds and, no matter how luxurious and quiet a car is on the road, the pleasure of great music or good conversation can turn into to frustration and annoyance if they can’t be heard over the roar of the air conditioning. The Tucson Limited’s interior is clean and simple, and the list of safety and convenience features is impressive. An 8-inch touch screen, navigation, blind spot detection, a premium sound system and Hyundai Blue Link telematics all come standard, and the Ultimate Continued on page 50
It’s all in the details Base price: $29,900 Price as tested: $34,255 MPG: 25 city, 30 highway Name the five of the best features on the 2016 Hyundai Tucson Limited: Turn-by-turn navigation, blindspot detection, dual climate control, proximity key and panoramic sunroof. They’re some of the best, most technologically-advanced features that Hyundai has available. They’re perfect for everything from short-distance, everyday driving to weekend getaways. What makes the 2016 Hyundai Tucson Limited stand out from other compact SUVs? Its new and improved design, fuel efficiency, comfort and outstanding 10-year/ 100,000-mile warranty. Three words I would use to describe the Tucson Limited: Classy. Reputable. Exceptional. Target customer: Those looking for a fun-to-drive, technologically advanced compact utility vehicle. What do you like most about the Tucson Limited? The advanced features that are available. Years ago, no one would have thought a vehicle could guide you to a desired location, turn on with a touch of a button or warn you when a vehicle is approaching. Source: Ruben Mojarro, sales consultant, Bakersfield Hyundai
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The 2016 Hyundai Tucson is getting high marks from the automotive press.
Continued from page 48
Package adds a panoramic sunroof, lane departure warning, automatic emergency braking with pedestrian detection, and heated and ventilated seats. The exterior styling of the Tucson is based on Hyundai’s “Fluidic Sculpture 2.0” design philosophy. It is a refinement of the original Fluidic Sculpture approach, which was based on the flowing forms of nature and initially inspired by the spectacular rock formations of Arizona’s Antelope Canyon. The result is a compact SUV that look sporty, yet confident and sophisticated. This year marks the third generation for the Hyundai Tucson. Though always a step behind the leaders in the highly competitive compact SUV class, the latest version has what it takes to compete. As Matt Degen of kbb.com states, “With a starting price of under $24,000 and improvements upon its former self in almost every category, the new Tucson is ready to take on the segment’s best.”
BAKERSFIELD’S MUSIC DEALER for more than 37 years years 40 • Pianos and Keyboards • Band Instruments/ Rentals • Music Lessons • Acoustic/Electric Guitars • Piano Moving/Tuning • Repair Department • Sheet Music
THE MARKETPLACE PROUDLY PRESENTS
E V E RY
T H U R S DA Y 7 P M T O 9 P M
07 They Play it All! All Your Favorites with LAST CALL 14 Pop-Funk with THERESE AND THE SWEETNESS 21 All your favorite songs from Country to Pop with the JOHN HOLLINS BAND 28 Contemporary Jazz Fusion with THE JAY SMITH GROUP featuring PATRICK CONTRERAS
100 Oak Street (corner of Oak/Stockdale) 327-5397 • californiakeyboards.com VISIT US AT: www.themarketplacebakersfield.com
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Bakersfield Life Magazine
July 2016
9000 Ming Ave.
(at Haggin Oaks Blvd.)
2017 HYUNDAI
(/$175$
2016 HYUNDAI
SONATA
YOUR CHOICE
NO PAYMENTS 6 MONTHS FOR
Hyundai Motor Finance (HMF) will pay a buyer’s first 3 scheduled monthly payments (up to a total of $1,000) on approved credit. Buyer must pay any values that exceed $1000. PLUS, the buyer can defer their payments under the finance contract for 90 days. If deferred, the first scheduled monthly payment, to be paid by HMF, is due 90 days from the date the purchase contract is executed, with buyer’s first payment due 180 days from the date of purchase. Interest begins to accrue from the contract date. Buyer is responsible for all remaining payments This offer may not be combined with other special offers except the HMF Conquest tier upgrade, the HMF Loyalty tier upgrade and the HMF College Graduate Program. 0GGFS FYQJSFT 2016 HYUNDAI
ACCENT
2016 HYUNDAI
ELANTRA
2016 HYUNDAI
SONATA
YOUR CHOICE
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$
lease per month More than 5 at this payment 1MVT UBY BOE MJDFOTF. All leases 36 month lease through HMF on approved credit. No security deposit required. 12k miles per year. Accent MSRP $15870, requires $4999 due at signing ($2999 cash or trade equity, $1500 HMA lease cash, $500 HMA Value Owner Coupon). Elantra MSRP $19230, requires $5499 due at signing ($2999 cash or trade equity, $2000 HMA lease cash, $500 HMA Value Owner Coupon). Sonata MSRP $22525, $6499 due at signing ($3999 cash or trade equity, $2000 HMA lease cash, $500 HMA Value Owner Coupon). Customer must own current registered Hyundai to qualify for HMA Value Owner Coupon. L NJMFT QFS ZFBS XJUI UIFSFBGUFS GPS PWFSBHF Offer expires 7/5/16.
661.952.7234 5300 Wible Rd. | Bakersfield, CA 93313
¡Hablamos su idioma!
BakersfieldHyundai.com bakersfieldlife.com
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Lifestyles
I N M Y C LO S E T
Elizabeth Hugen By Laura Liera
Photos by Mark Nessia
Age: 28 Background: Becoming a fashionista did not happen overnight for Elizabeth Hugen. It started with her sketches as a kid that eventually led to making clothes for her dolls. Fast-forward to today and the fashion blogger has pages of colorful outfits, dresses and accessories that you can’t help but want. With more than 10,000 followers on Instagram, Hugen is sharing her favorite looks with the world. Personal style: Feminine. Whimsical. Fun. Romantic. Colorful. I hardly ever wear black; I love color. Mix and matching: For patterns, make sure there is one color that they both share. When mixing colors, make sure they are the same intensity: pastels with pastels and brights with brights.
ELIZABETH’S MUST HAVES
3
1 2 3 4 5
1
Floppy hat from Anthropologie Kate Spade sunglasses Necklace from Anthropologie Clutch from Anthropologie Designer shoes from a secondhand store
For fashion tips, follow Elizabeth Hugen
4
@lizzieinlace or www.lizzieinlace.com
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July 2016
T E C H N I C A L LY S P E A K I N G
Tips for cultivating a personal brand Use technology and strategic thinking to take control of your personal image By Anna C. Smith
C
ows have been branded with hot iron since the ancient Egyptians. The branding iron has provided a way for ranchers to stake their claim on cattle and other livestock while deterring theft. If done right, cattle branding creates an indelible mark that allows ranchers to keep track of their stock, wayward cattle to be returned to owners and stolen cows to be readily identified. Cattle branding, which some argue is a primitive practice and painful for the animal, is still used by many ranchers today. Similarly, albeit less controversial, branding for business is typically thought of as a marketing strategy that involves creating a differentiated name and image, often including a logo, to establish a presence in the consumer’s mind and attract and retain customers. The term “branding” has long been relegated to businesses (if not cattle), but today, almost every individual also has a personal brand. Not many of us have consciously cultivated these brands, but they exist nevertheless. According to a recent Forbes article by Shama Hyder on marketing in the digital age, our personal brand is “a digital footprint in the sands of time and space crowd-sourced” by family, friends and colleagues. According to an AVG study, 92 percent of children under the age of 2 already have a digital footprint. With the digital revolution and proliferation of personal information on the internet, the question is no longer if you have a personal brand, but whether you choose to guide and manage the brand or to let it be defined on your behalf. Here are a few ways to start building a more thoughtful personal brand: • Start thinking of your distinctive character and qualities. Your personal image already exists. Are you happy with it?
With the digital revolution and proliferation of personal information on the internet, the question is no longer if you have a personal brand, but whether you choose to guide and manage the brand or to let it be defined on your behalf.
• Audit your online presence. • Secure a personal website. • Be purposeful and strategic about what you share. Examine your online narrative – the sum of all the identities that exist about you on the internet. Review online profiles for all of your accounts. Play up your distinctive character and qualities through thoughtful social media and website posts. Only add content that exudes a style or look that speaks to you personally. What you send out into the world does not need to be staged or overly styled, rather, it should be authentically you and reflect your personal taste. Local branding and lifestyle expert, motivational speaker, author and owner of Snappy Casual Consulting, Jenny Maddern, has helped hundreds of people get intentional about their image,
both online and offline. Maddern offers personal branding advice, which includes clarifying what messages individuals are sending through their clothes, speech and style. Maddern offers services such as closet edits and public speaking training. She has a personal branding process she guides clients through that begins with a quiz to help define your personal style on her website, www.snappycasualconsulting.com. Like so many things in life, good things come to those who wait and persevere. Be patient. Your personal image should be ubiquitous and ever evolving. This is not an overnight process. Personal brand development can be tedious and time-consuming. Learning to build an authentic personal brand involves a lot of self-awareness and determination. – Opinions expressed in this column are those of Anna C. Smith. bakersfieldlife.com
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Lifestyles
HOME AND GARDEN
Designing your outdoor retreat A look into the latest backyard renovations
Story and photos by Laura Liera
L
ong gone are the days where a backyard consisted of plastic folding chairs, a flock of pink flamingos and a round iron patio table. Outdoor entertaining has taken a new life and the designs are limitless. For the past five years, Eric Henson, foreman and owner of Maranatha Landscape, said he has seen a boom of outdoor kitchen remodeling happening in Bakersfield. “People are investing money in their backyards to enjoy it 54
Bakersfield Life Magazine
while they are there,” Henson said. And it’s pretty obvious why. The patio and custom outdoor kitchen areas in homes can be turned into an oasis, without the need of a beachfront. Sitting near the granite countertop bar at a home in east Bakersfield with a view of the mountains, Henson talked about all the work that went into this complete outdoor remodel. The kitchen is equipped with an Alfresco grill, a farm style sink, under-the-counter refrigeration, an ice machine, a July 2016
broiler and a few other cool kitchen appliances. The island even has undermount trough bar sinks that are perfect for summers in Bakersfield. Simply fill them with ice and it’ll keep your drinks nice and cold. With this particular design, Henson added a few water features that add to the ambiance of the space. There is a pondless waterfall on the side of the kitchen and water-spurting stepping stones as you enter the area. There is not much water loss in either water features since the water recirculates, Henson noted.
Having a space outdoors where a homeowner can relax without having to travel out of town is a key component of a backyard design. “Everyone needs somewhere to get away after a long day,” Henson said. “And a backyard is the place to enjoy time with your family.” And not even the Bakersfield heat can stop homeowners from enjoying a peaceful backyard atmosphere. If it gets too hot, a highpressure mist system is the ideal cooling system. Henson said it can cool the area down 10 to 15 degrees. Plus it keeps flies away.
ER
SFIELD CALIF OR
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2014 14
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Designed For Your Lifestyle!
Call Today! 661-837-1117 DreamMakerBakersfield.com 5880 District Blvd. Suite 19 • Insured W.C./Liab. • Lic # 548785
bakersfieldlife.com
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Go & Do
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E N T E R TA I N M E N T
Bakersfield Life Magazine
July 2016
Lighting up the sky Independence Day celebrations give revelers lots of choices
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SATURDAY, JULY 2 Taft – 6th Street and Main Street (Rails to Trails) Food and craft vendors, a beer garden, live music, bounce houses and a fireworks show will all be part of the festivities. The fireworks spectacular starts at 9 p.m., followed by music from Fireball Express. Kern River Valley – Lake Isabella’s Engineer Point The Kern River Valley’s Fireworks Extravaganza begins at approximately 9 p.m. at the lake’s Engineer Point.
p.m. with a chili contest, games, food and live music. The event will wrap up with 400 fireworks filling the sky.
MONDAY, JULY 4 Bakersfield’s Westchester Neighborhood The 28th annual Fourth of July parade steps off at 9 a.m. at 22nd and Elm streets. Revelers from all neighborhoods are invited to bring their red-whiteand-blue-decorated wagons, bicycles, trucks, strollers and even pets! Tehachapi Escape the heat and enjoy Tehachapi’s grand, old-fashioned, all-American Fourth of July Hotdog Festival (and wiener dog races, too!) at Central Park, starting at 9:30 a.m. Bring a lawn chair and enjoy entertainment provided by local musicians, join in the games and the children’s parade, and stay for the fireworks display. (For wiener dog race registration and other details, see liveituptehachapi.com)
SUNDAY, JULY 3 Shafter High School The city of Shafter’s decadeslong fireworks tradition continues to be hugely popular. Gates open at the high school at 6 p.m. and families can enjoy bounce houses, food booths and drawings. Buttonwillow School School gates open at 6:30 p.m. and festivities include music, games and food. Bring your lawn chairs or blankets and relax on the on the lawn while you enjoy the fireworks show. McFarland Mouser Field – 100 South Second St. The celebration starts at 5
Front Porch Party July 9. 2016
KERN COUNTY MUSEUM
By Cheryl Scott
emperatures may soar during the month of July, but a little hot weather can’t keep Kern County residents from getting out and celebrating Independence Day. Neighborhood parades, community festivals and a variety of no-cost fireworks events give families plenty of options for fun during the three-day weekend.
Forties
Bakersfield – The Park at River Walk, Stockdale Highway A community celebration at The Park at River Walk will kick off at 6 p.m. with patriotic music, followed by Foster Campbell and Friends on the Bright House Amphitheatre stage. The fireworks show will get underway at 9 p.m. Bakersfield Blaze Baseball & Fireworks Enjoy America’s favorite pastime when the Blaze face the High Desert Mavericks, wrapping up the night with a huge fireworks show. Tickets sell out, so get yours in advance by calling 716-4487.
6:30 - 10 p.m.
porch crawl
around Pioneer Village with 1940s-inspired
cocktails, CRAFT BEER and food! (Did you know corn dogs, M&Ms,
seedless watermelon and nachos were invented in the ‘40s?) Swing band music and a lively dance
floor - dance with a veteran! selfie Row with historic World War II
photo backdrops arm wrestling contests
between branches of the Armed Services Tickets pre-event $40
Museum members Veterans Active duty Seniors
$45
General public
At the door:
$60
All - no discounts
CALL 661-437-3330 FOR TICKETS OR VISIT THE MUSEUM AT 3801 CHESTER AVENUE. ADULTS ONLY-21 UP
bakersfieldlife.com
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Go & Do
TRIP PLANNER
Fall in love with the outdoors
PHOTO BY JORI KINNEY
PHOTO BY JORI KINNEY
Clockwise, from top: Swimming and rafting in the Merced River. Vernal Falls. Climbing Half Dome. Lower Yosemite Falls, the tallest waterfall in North America. Friends Kelsey, A.K. and Katarina (left to right) taking a lunch break with a breathtaking view of Half Dome.
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By Jori C. Kinney
Yosemite a treasure trove for nature lovers
I
f you grew up in Kern County, I’m sure you’ve heard of, if not visited, Yosemite National Park. Going to Yosemite growing up has shaped my love for the outdoors. With Yosemite having so much to offer, I wanted to continue to visit each year. Yosemite is known for multiple breathtaking waterfalls, beautiful meadows, giant sequoias, deep valleys and huge rock formations. The park is truly amazing and can be a sightseeing adventure for the family or a daring thrill for the adventurers. For those first time family visitors, I’m sure sightseeing would, and should, be on the top of your list. Multiple tours are available, all starting in Yosemite Valley, to take you to different popular locations. The most popular is the two-hour Valley Floor Tour that is given in an open-air tram when visiting in April through October. The tours are one of many means of exploration around the park, as there are many short hiking trails that are family friendly near waterfalls, rivers and meadows. If you’re looking for a little cultural history, Yosemite Museum is another fun place to take the family to see the native Miwok and Paiute Indian villages. In addition to the villages, there are art exhibits being shown throughout the year. Bike rentals are available, with more than 12 miles of paved bike paths to ride. During the summer, water activities include swimming, rafting (available for rent), kayaking (no rentals available) and fishing.
For the more experienced explorers looking for that adrenaline rush, the park offers strenuous trails for backpackers and day hikers, as well as multiple rock climbing areas. With more than 750 miles of trail and more than 50 trailheads, there are adventures for all types of explorers. The different trails can be anywhere from half a mile to Mount Whitney’s astonishing 211 miles – one way! Hikes start at multiple locations throughout the park, not limited to Yosemite Valley. Yosemite is the perfect place for rock climbers with huge rock formations surrounding the park, the most popular being El Capitan and Half Dome. If you aren’t an experienced climber, beginner, intermediate and advanced lessons are available for booking. As for lodging, there are several options for you to choose from, such as hotels, tent and RV campgrounds, and unique three-sided concrete structured canvas tent cabins. Hotels are open year-round while many campsites are only available during certain seasons. There are 14 drive-up campgrounds with only four located in the valley. In addition to the drive-up grounds, there are five canvas tent cabin campgrounds that are only accessible on foot or by horse with a wilderness permit being mandatory. Yosemite National Park is a must see, whichever way you choose to do so. As long as you do a little research and check the seasonal closures, it could be a trip you will never forget!
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B Well
J O U R N E Y T O T H E A LTA R
“We are kicking up the gym workouts since we’re just three months away from the wedding date.” – Katie Camp
SEPT. 17, 2016 60
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July 2016
Opposite page: Katie and Nick workout with the heavy ropes. At left: Katie knocks out a set of lunge curls.
Journey to the Altar Kicking it into high gear Compiled by Bakersfield Life
Photos by Felix Adamo
KATIE
NICK
This month was good – steadily doing blended protein shakes for breakfast every day and typically also for lunch, Monday through Friday. We are kicking up the gym workouts since we’re just three months away from the wedding date. We are both really enjoying our time in the gym and with Addison’s schedule being a bit more flexible in the summer, we are able to workout together more, which is a great way to encourage and support each other. We look forward to spending time in the gym and even tried a brand-new type of workout this month: a kickboxing class and it was a lot of fun – definitely a great cardio workout and makes you sweat in an entirely different way. We were blessed with a church couple’s shower a few weekends ago and I was able to fit into a dress I haven’t worn in more than a year; it was so exciting! I can tell my waist is getting smaller, I’m continuing to lose a few inches, and muscle tone is improving. I cannot wait to fast-forward to see what we both have accomplished three months from now and also to finally say, “I do!”
With the wedding quickly approaching, it was time to find my suit for the big day. I am excitedly able to say that I found it! I went up half a size in the jacket, which means it will need to be taken in; however, I am holding off on the alterations in hopes that I will go up another half size over the next couple months. My new goal is to alter my body to fit the suit, instead of altering the suit to fit my body; not quite the standard way to be measured for a suit. The summer vacationing and occasional poolside barbecues are going to test our determination when it comes to staying on track with our meals, but we continue to hold one another accountable. We also have a great following of family and friends who continue to pray, encourage and support us while we are on this journey. I do think that we will both be kicking up the cardio a couple notches to make sure we can enjoy some of our favorite cravings. The kickboxing and fat burn classes, in addition to our regular workouts, will help make that possible. Three month countdown, here we come! bakersfieldlife.com
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B Well
FIT AND FRESH
Fire up the barbecue! Ditch the dip this summer By Sally Baker and Katie Kirschenmann
T
he summer season is time for family, friends, sun-drenched barbecues and dinner al fresco. Summer is also a season for mindless eating. Backyard and beach barbecues are usually full of chips, dips and beverages that can supply us with our daily calorie intake inside of a few servings. That popular potato chip ad claiming, “You can’t eat just one,” is spot-on. The problem is that when we are socializing with friends, we can lose track of all the fried crunchy goodies that we pop into our mouths. Likewise, with beverages, especially when it’s hot, it is easy to imbibe in more beer and soda than we would normally consume. However, this recipe for calorie disaster is easy to avoid. Upon your next invitation, do not arrive empty-handed. Instead, load an inexpensive platter from Target with fresh veggies, fruit and healthy dip options. Present your gift to the host or hostess and voila! Healthy options for all. Don’t get us wrong. We don’t believe in deprivation; we believe in moderation. Life is to be savored. Eating only vegetables and drinking water at a party sounds pretty darn awful. We advocate being smart and arriving to a party armed with a strategy for healthy eating. Don’t become a potato-chip-and-beer zombie. Make sure the bulk of what you’re eating is veggies and lean meats. You will stay fuller longer and avoid empty calories. Stay hydrated with water and avoid sugary beverages. But most importantly, enjoy your summertime fun and food. By thinking ahead, health and fun can go hand in hand.
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Y O U ’ R E A LWA Y S W E L C O M E A T
Gables Residential Care Homes
The Meadows • 10702 Four Bears Dr. PHOTO BY SALLY BAKER
RCFE No. 157204176
Roast bell pepper and garlic dip Ingredients • • • • •
1-pound bag mini bell peppers, mixed colors 12 garlic cloves 1 small onion Olive oil Salt and pepper
Spruce Gardens • 13303 Nantucket RCFE No. 157206898
Directions • Roughly slice the mini peppers down middle, clean out the inside. • Slice the onion. • Cut each garlic clove into two pieces. • Drizzle olive oil liberally over everything. • Sprinkle with salt and pepper. • Roast in 375-degree oven for 30 minutes. • When cooled, blend in food processor or blender, adding more olive oil to achieve the consistency you desire.
The Gables • 903 Spirit Lake RCFE No. 155801279
When living at home is no longer the best option for your loved one, visit the private homes of Gables Residential Care.
TIPS FOR A SAFE BARBECUE
• Don’t leave food out for more than one hour if the outside temperature is more than 90 degrees. • Wash your hands for at least 20 seconds to eradicate germs.
Safe internal temperatures • Steak: 145 degrees • Ground beef: 160 degrees • Chicken: 165 degrees Source: CDC, FDA, Mayo Clinic
In these elegant, family homes, you will find: • Comforts of home in a beautiful surrounding • Caring and competent staff on duty 24 hours a day • Only six residents in each home – companionship with others • Personal assistance with activities of daily living – bathing, dressing, grooming, meals, medication supervision, transportation – whatever is needed. • Delicious, home-cooked meals and snacks • Lovely patios and secure walking paths • Alzheimer’s/Hospice Waivers
661.631.2036 bakersfieldlife.com
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B Well
W H AT H A P P E N S W H E N . . .
You give up carbohydrates
By Laura Liera
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arbohydrates. The word alone has become a frightening conversation because either you’re told to cut back or even rule them out completely. We figured we’d put an end to our fears and find out what carbohydrates really do to our bodies. According to the Harvard School of Public Health, carbohydrates are found in a wide array of both healthy and unhealthy foods – bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn and cherry pie. But carbohydrates are not our enemy. They are a part of the food
pyramid. What’s more important is the type of carbohydrates people choose to eat. Dr. Zeba Yamin, with Dignity Health Medical Group, said eating the correct carbohydrates in moderation – whole grains, vegetables, fruits and beans – promote good health. “If you are having complex carbohydrates, you’re giving your body vitamins and nutrients, like fiber,” Yamin said. And besides nutrients, carbohydrates are the body’s main source of energy. The Institute of Medicine says children and adults should consume 45 to 65 percent of their calorie intake as carbohydrates and at least 130 grams of carbs per day.
GREAT CARBS. EAT THESE ANYTIME:
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Leafy greens
Starchy veggies
Fruits
• Kale, spinach, romaine lettuce, broccoli, Brussels sprouts, cabbage, collards, cauliflowers
• Pumpkin, butternut squash, green peas, corn, parsnip, plantain, acorn squash, potato
• Apples, kiwis, berries
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Although carbs should make up the majority of a person’s calorie intake, Yamin warned staying away from the “bad” carbs. “When you eat white bread, a simple carb, it has spikes of sugar,” she said. If a person’s diet is made up of refined grains and added sugar carbohydrates, there are significant health issues that can arise. Obesity and Type 2 diabetes could be only the first risks, Yamin said. Although “bad” carbohydrates are easy to find, Yamin recommended a few tips the next time you glance at a menu. Skip the breadsticks. Order thin crust pizza. Have a smaller portion of fries. Make a fist and that should be the amount of rice you’re having.
Take the carb quiz 1. Humans cannot digest fiber because ________. A. fibers are soluble in water. B. humans lack the necessary enzymes. C. fibers are insoluble in water. D. bile salts are ineffective on fibers. 2. Most individuals who are lactose intolerant can consume milk products if they _______________. A. are of northern European background. B. combine milk products with a high fiber diet. C. process them with heat prior to consumption. D. take milk products along with lactase tablets. 3. Removing the coarse parts of corn to make cornflakes results in a food that is: A. enriched B. fortified C. refined D. unrefined 4. The RDA for carbohydrate, 130 mg/day, is based on _____. A. the amount needed to provide adequate glucose for the brain and prevent ketosis. B. an amount low enough to decrease the risk of dental caries and hyperactivity in children. C. an attempt by the DRI’s to increase the protein levels in the diet. D. the amount needed to provide adequate fiber intake that will decrease the risk of colon cancer. 5. About half the energy in the American diet comes from carbohydrates rich in refined sugars and low in dietary fiber. A. True B. False
6. A low-fiber meal results in: A. blunting of the rise in blood glucose after the meal B. concentration of nutrients C. slowing of digestion D. dilution of GI contents 7.A kiwi and a soda each contain 140 calories but the kiwi is considered to be a ______ food and the soda a ______ food: A. nutrient dense, empty calorie B. empty calorie, nutrient dense C. nutrient dense, unrefined food D. calorie dense, empty calorie 8. Glycogen is stored for later use in: A. muscle cells B. blood cells C. liver cells D. muscle and liver cells 9. Blood glucose of 100-125 mg/dl fasting and 140-199 mg/dl two hours after a meal is considered: A. normal B. ketotic C. prediabetic D. diabetic 10. According to MyPyramid, the healthiest carbohydrate choices are foods found in the: A. meat group B. vegetable group C. grain group D. grains, fruits, and vegetable groups 11. The number of grams of sugars listed on the Nutrition Facts distinguishes between added sugar and naturally occurring sugar. A. True B. False
Now located at
Office of Edmund Fisher MD, FACS 661-323-6200 • 661-619-6836 5301 Truxtun Ave Ste 200, Bakersfield CA Appointments Now Available
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ANSWERS: 1. B, 2. D, 3. C, 4. A, 5. A, 6. B, 7. A, 8. D, 9. C, 10. D, 11. B Source: higheredbcs.wiley.co/
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EMERGENCY DEPARTMENT vs. URGENT CARE for kids Know where to take your child when the need arises BY CODY BRUTL AG , CO NTENT SPECIALIST FO R DIG NITY HEALTH MERCY AND MEMO RIAL HOSPITALS
W
ith the summer ahead, it’s time to start dreaming of those summer vacations, staycations and outdoor activities. By now, you’re probably going through the checklist of fun things you have planned during these warmer months while the kids are out of school. While not as exciting to talk about, it’s also a good idea to discuss what to do in the event of an emergency. This is one of the most common questions surrounding the issue: If my child becomes sick or gets injured, should I take him or her to an urgent care clinic or the emergency room? While there is never a one-sizefits-all answer to this question, we spoke with Dr. Kian Azimian, an emergency medicine physician with Dignity Health Mercy and Memorial Hospitals, for some advice on choos-
ing the best methods of care for various situations. The best place to start is by learning the basic differences between emergency departments and urgent care clinics. “One of the most important things to remember is the capabilities of each facility,” explained Azimian. “Emergency departments are linked closely inside hospitals and they tend to have more resources available for your sick child. Urgent cares have capabilities of caring for some of the less acute illnesses.” Patients in the emergency department are seen not necessarily in the order that they arrive, but based on the urgency of their illness. If you and your child arrive at the ER with a mild illness and the department is very busy, the care for your child may be delayed until the sicker patients are seen initially. While this may seem frustrating and time-consuming, it is important to remember that the emergency de-
partment staff treats patients with a wide spectrum of ailments. When seconds count, those with lifethreatening illnesses are treated first. Though sprains and strains can generally be treated in urgent care clinics, Azimian cautions. “If you’ve noticed that your child has an injury that’s physical, such as an obvious broken arm, it would make more sense to go to the emergency department where, under special medications, the doctors can reduce the fractures and apply splints,” he said. All three Dignity Health Bakersfield hospitals – including Memorial Hospital, Mercy Hospital Downtown and Mercy Hospital Southwest – are equipped with an online waiting service called InQuicker. With this service, you can select an estimated hospital arrival time at one of the three Dignity Health emergency departments and your child can wait his or her turn in the comfort of your own home.
GET TO KNOW THE DIFFERENCE BETWEEN EMERGENCY DEPARTMENTS AND URGENT CARE
Urgent care
Emergency department
• Sprains and strains • Mild colds • Vomiting and diarrhea (but child is still able to eat) • Rash-related illnesses (allergic rashes, etc.) • Nontraumatic injuries to extremities
• Broken bones/fractures • Severe symptoms uncharacteristic of child’s normal illnesses • Difficulty breathing • Problems with airways • Changes in mental status
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PHOTO BY CARLA PEARSON
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BY J O R G E B A R R I E N TO S , D I R E C TO R O F M A R K E T I N G A N D P U B L I C R E L AT I O N S AT CHAIN|COHN|STILES
ommunity comes together for annual event to end drunken driving in Kern County A few months ago, 27-year-old Alex Rubio was sentenced to 15 years to life in prison. Two years earlier, he had gotten behind the wheel while drunk and crashed at 118 mph at a southwest Bakersfield intersection into a car driven by 22-yearold Princess Almonidova, killing her instantly. They are two young lives lost – and countless family members and friends impacted by these losses – because of a decision to drink and drive. “These tragic crashes never have to happen, and that’s the most devastating part,” said Carla Pearson, Mothers Against Drunk Driving, Kern County, victim service specialist. “But as a community, we can come together to help make sure these types of incidents never happen again here.” Here’s how: For the third year, MADD Kern County is hosting Bakersfield’s “Walk Like MADD & MADD Dash 5K” the morning of Saturday, Sept. 24, at The Park at River Walk – an event aimed to raise awareness of the DUI problem in our local communities, raise funds to stop drunken driving locally, and
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provide support to local victims and survivors of drunken driving crashes.
ONE IS TOO MANY In short, the goal of the annual event is to end drunken driving on our roadways. Unfortunately, Kern County keeps seeing statistics that show drinking and driving continues to be a problem. Last year, Kern County law enforcement made 4,223 DUI arrests – nearly 12 per day. Even worse, DUI drivers caused crashes that resulted in 121 cases of injuries, 46 cases of great bodily injury and 10 vehicular homicides while impaired, according to the Kern County District Attorney’s Office. And 2016 has already seen its fair share of tragedy on Kern County roadways at the hands of drunken drivers, including a 19-year-old Bakersfield College student killed in March when the car he was a passenger in was struck by a DUI driver. Just one crash, injury or death due to DUI is one too many, said Brandon Stallings, Kern County deputy district attorney and chairman of the MADD Kern County Advisory Board. “This is a 100 percent preventable crime,” Stallings said. “Prevention starts with planning safe transportation before the evening begins and the senses are impaired.”
ering from a broken hip and knee and emotional scars. “To see the community come together for this cause is wonderful in so many ways.” The first year, Alicia took part while in a wheelchair; the second year, she walked, although through pain; and this year, she’ll keep on marching, she said. “Every year, this event is bigger and accomplishes more and more, and that spirit of fight motivates me to press on,” Smith said.
TOGETHER FOR MADD The last two MADD events have raised nearly $100,000, with all of the funds staying in Kern County, used for such things as:
•
•
Victim services, helping them throughout their healing journey, inside of the courtroom and outside. Power of Youth high school presentations to heighten awareness about safe driving practices, which has reached thousands of students locally. Victim Impact Panels, where
Walk Like MADD & MADD Dash 5K
The goal this year is to raise $55,000, with just more than $20,000 raised so far through sponsorships, victims, and walk and run participants. Sponsors so far this year include Chain Cohn Stiles, Wells Fargo, State Farm, Chevron and various local media sponsors including KGET17, KBAK-29, KBFX-58 and Bakersfield Life Magazine. Two trophies are up for grabs, including the Kern County Corporate Challenge trophy going to the local business that raises the most money for MADD Kern County, and also the Kern County Law Enforcement trophy, which currently sits in the Kern County District Attorney’s Office, which raised thousands in 2015.
What: Victim 5K walk, chip-timed 5K run with medals awarded, kid’s fun run, vendors, information booths, games, much more. When: Saturday, Sept. 24 (check-in starts at 6:30 a.m.; ceremony at 7:30 a.m.; walk/5K start at 8 a.m.) Where: The Park at River Walk, 11298 Stockdale Highway Register/Donate: www.walklikemadd.org/ bakersfield Sponsorships: 661-334-4948, jbarrientos@chainlaw.com
PHOTO BY CARLA PEARSON
•
convicted drunken drivers hear directly from victims. This provides healing for victims and reminds offenders how the choice to drink and drive needlessly hurts people and our entire community, therefore, preventing multiple offenses.
PHOTO BY CASEY CHRISTIE
The first local “Walk like MADD” and “MADD Dash” came just a few weeks after a drunken driver rear-ended a car with three Kern Schools Federal Credit Union employees. Pavinder Claire and Jaclyn Kvasnicka died in the crash, and Jessica Magee suffered serious burns over most of her body. Hundreds of friends, family and colleagues of the three showed up to support and speak out against the preventable crime. Jessica, too, took part in the walk, pushed in a wheelchair by loved ones, covered from head to toe to protect her skin. For innocent victims of DUI crashes and their families, the MADD event – for at least one day – provides a venue to share stories, let them know they’re not alone, have their voices heard, remember lives lost, heal and hope together. “Even for that one day we are heard,” said Alicia Smith, who two years ago was hit by a drunken driver and is still recov-
PHOTO BY CARLA PEARSON
‘SPIRIT OF FIGHT’
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B Well
YO U R B O DY
Hunger games Did you know you should unplug? Mindless eating is oftentimes just that: mindless. People who eat while watching television, listening to music or reading, consume 10 percent more in one sitting than they would otherwise. Research published in the American Journal of Clinical Nutrition.
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A look into comfort cravings By Laura Liera
T
he chocolate cravings that hit right before lunch or before bed happen even to the best of us. Whether it’s a sweet craving or a salty chip crunch that your mind is asking for, cravings are more than just an impulse. Cravings are specific; we want strawberry cheesecake ice cream or a double bacon cheeseburger. Dr. Amira Ayad, family practice physician at Adventist Health Physicians Network, said neurotransmitters in the brain trigger cravings. Hormones play an important role in these triggers. Someone feeling sad, depressed, anxious or stressed is more inclined to reach for the cheesy potato chips.
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Other times, people eat out of boredom. If food is put in front of you, it’s natural to reach for it even if you may or may not be hungry. But ultimately, Ayad said, we crave what we eat. When a patient’s diet is modified and the sweet and salty cravings are eliminated, the first month is always the most grueling. “After six months patients will come back and tell me they don’t remember why they used to crave chocolate,” Ayad said. A new habit begins to form and the healthier snacks break the cravings cycle. But the first step in cutting the cycle of cravings is having three good meals. If you skip lunch or dinner, you’re
more likely to snack on bad options. “You grab what you want and your brain will gravitate toward those unhealthy snacks because you’re hungry,” Ayad said. Having protein during breakfast, lunch and dinner helps your body cut back on cravings. If you happen to still be hungry throughout the day, Ayad recommends reaching for protein snacks instead of carbohydrate snacks. Have a handful of raw almonds or some string cheese throughout your day. But be aware of portion control. Avoid eating out of a bag of a certain food. Instead, pour the pistachios or granola in a small bowl. “You’re brain will know that’s all you will eat,” Ayad said.
LOV E A N D L I F E
Cooking 101
“Too many cooks may spoil the broth, but it only takes one to burn it.” - Madeleine Bingham
I
’m passionate about graphic design, adore photography and enjoy writing. But cooking is simply not my calling. I once burned a corn dog in our toaster oven. But in my defense, it stopped short of catching fire. So, for this Food and Sips issue of Bakersfield Life Magazine, I essentially had nothing to contribute. Benjamin, my better half (the one who makes amazing kale smoothies for me and a Vietnamese bun rieu soup that’s heavenly), suggested I try a meal delivery service with premeasured ingredients and detailed photo instructions. He said it’d be a great bonding experience with our 11year-old daughter, Ashley. He also offered to make the next meal with our 8-year-old son, Ben Jr. Deal! The intimidating box from Blue Apron arrived with much dread from my melodramatic self. Instantly, I
noticed I had to wash AND dry the fresh produce. I assumed everything was ready to go straight from the carton! Only one minute in and I was already discombobulating. Just before I could wallow in my first-world problems, my sweet girl exclaimed, “I just washed this!” as she held up a zucchini. I had never loved her more in my life than at that moment. However, it was truly the blind leading the blind as we attempted to make herb-crusted salmon with asparagus and freekeh (young durum wheat). I could almost hear Missy Elliott singing, “Get your freekeh on.” Not knowing which knife did what, I’m pretty sure I instructed my daughter to use a bread knife to chop vegetables. A knife is a knife is a knife, right? Don’t answer that. Speaking my own words out loud, Ashley wondered, “Mommy, why don’t these vegetables just come already chopped?” Right?
After a few moments of inexperienced stabbing, we could smell parsley! Next, I snapped the woody ends off the asparagus, per the instructions. One piece flew across the kitchen countertop and hurled itself at the door, as if to escape the inevitable cooking disaster. Later, Ash and I browned breadcrumbs, peeled garlic, rubbed fish with olive oil and sauteed zucchini. We were both outside of our comfort zones but happy to be there together. So if you’re like us, a delivery box could help kick-start your inner chef. That night, our beloved extended family dined al fresco to a homemade meal that was both edible and not on fire. I call that a mother-daughter culinary win. PHOTO BY APRIL MASSIRIO
By Nina Ha
Nina Ha and her daughter Ashley prepare a Blue Apron meal.
– The opinions expressed in this column are those of Nina Ha.
Nina Ha
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2016
they
COME COMPILED BY LAURA LIERA PHOTOS BY MARK NESSIA
We present to you the fourth annual 20 Under 40 People to Watch. Nominated by their colleagues and friends, these rising young professionals are making a name for themselves by doing work that is contributing to a brighter future. They all come from different backgrounds but share one common goal: to contribute to society and help others become successful.
PHOTO BY MARK NESSIA
Together, we raise our glass and say cheers to all young professionals making a difference in our community. There were many nominations and we had a tie, so this year, we present you with 21 honorees.
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Adam
Alvidrez
Angela
• Community engagement specialist for Chevron public affairs • Community involvement: board member of the Boys & Girls Clubs of Kern County, Kern County Hispanic Chamber of Commerce chair-elect, Bakersfield North Rotary member, board of directors member for the California Living Museum Foundation, volunteer for the Bakersfield Mavericks Baseball Club
The number of STEM jobs is expected to grow 17 percent from now until 2018. For nearly eight years, Adam Alvidrez, community engagement specialist for Chevron, has increased the importance of STEM education for students and parents in the region. Since 2010, Alvidrez has led the efforts to invest more than $1 million in Chevron funding, which will fund more than 1,700 classroom projects and reach nearly 127,000 students throughout the region. “STEM education is a tool that can help students realize their passion and serve as a spark plug for creativity and problem-solving,” Alvidrez said. The idea behind pushing STEM education is not for every student to work at Chevron after college graduation, Alvidrez noted. “We feel there is a lot of talent in our backyard, and stu74
dents don’t realize their potential,” he added. Outside of learning STEM curriculum, students are also learning communication skills, time management skills and other important characteristics that apply to any career. While Alvidrez said Chevron supports STEM education opportunities in the traditional academic setting, they also encourage students and parents to become more involved, become champions, and advocates in and outside of the classroom. Students should seek mentorship and leadership programs and ultimately try to become a mentor for someone younger than them. “All of us in Bakersfield care about the education of our children, and it takes time and patience to make a difference, but good things are happening,” Alvidrez said. “We just have to stay focused on one student at a time.”
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Barton • Marketing executive for Sinclair Broadcast Group Inc. • Community involvement: board member of the Kern County Cancer Fund, CBCC Gala chairwoman, board member of the Kern County Law Enforcement Foundation
Working at her parents local restaurant from a young age, Angela Barton had the opportunity to appreciate the patronage and support of the community. Through her time at the restaurant, she was able to see the close-knit community that makes this town so unique. “We strive to maintain the roots our families have established and that is not easy with a growth rate as high as we’ve seen it,” Barton said. “Outlying influences have not shaken the foundation that supports our community values.” Outside of working in marketing for the past two decades, Barton is involved in community projects that make a difference to locals. For the past 14 years, Barton has served on the board for the Kern County Law Enforcement Foundation. Last year, Mayor
Harvey Hall named Barton the first female president of the board. Barton’s passion for the foundation is derived from her own personal experiences in life. As a child, Barton was the victim of an abduction. “The fear that I felt as a child is something that I will always remember vividly,” she said. But the emotional event is not something that defines Barton. Instead, it is fuel to extend gratitude to local law enforcement officers. “It’s honor to recognize our officers for their accomplishments and help provide them with the essential tools to do their daily job,” Barton said. “My belief in life is that we will not always understand why we are subject to certain circumstances, but everything happens for a reason; we are put on this earth to connect, build bonds and support one another.”
Scott
Berry • Senior vice president of Karpe Real Estate • Community involvement: Karpe Foundation, Bakersfield Homeless Shelter
Born and raised in Bakersfield, Scott Berry has a passion for his community. As a leader at Karpe Real Estate —the oldest real estate company in Bakersfield— Berry’s favorite part of the job is helping people find their first home or helping business owners find their first commercial space to run their first family business. “Every time you hand over those keys, there is no better feeling,” Berry said. “You have helped them open the doors to the next chapter in their lives, and those are milestones for each and every family.” In 2015, Berry’s team
originated more than $20 million in private money loans and nearly $42 million in conventional financing loans. For the past eight years since Berry has been at Karpe Foundation, the company has grown to be one of the largest mortgage originating companies in Bakersfield. “As a company, we also donate our time and money from our Karpe Foundation to help local charities each year,” Berry said. “It’s important to our company to give back to the community.” Besides volunteering his time at local charities through
his work, Berry makes sure to include his family outside of work. Each Christmas, Berry and his family buy gifts for people at the Bakersfield Homeless Shelter. “From shopping for the gifts
and wrapping and delivering them each year, it has been really neat to see how our kids have reacted to it and how giving they have become in just a short time,” Berry said.
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Kimberly
Brown
• Senior Director, water resources for Wonderful Orchards • Community involvement: board member for the Water Association of Kern County, board member for the McFarland Unified School District Bond Oversight Committee, Kegley Institute of Ethic Boards of Governors
For the last eight years, Kimberly Brown has established herself as one of the top water resource professionals in not only Kern County, but in the state. As a senior director, Brown manages water resources for Wonderful Orchards. Like all agricultural entities, water is a critical component to the health of crops and is a scarce resource. “I focus in the short term,” she said. “On ensuring our crops have the supplies they need each year by engaging in purchases,
transfers and exchanges to get water where we need it and when we need it.” Because crops are spread throughout the valley, timing and location are critical, she added. Brown works closely with the Wonderful Orchards team to develop long-term water strategies to ensure they are prepared for drought cycles and regulatory challenges. Serving on various water boards has allowed Brown to start a conversation with locals. Her goal is to educate the community on the sources and
uses of water for the state. “I’d like to see the community and the state focus more broadly on preparing for the future, but that starts with understanding the issues in a meaningful way,” Brown said. When she’s not attending board meetings, Brown finds the time to volunteer with different local nonprofit organizations as well as abroad projects. In 2010, Brown and her hus-
band traveled to Thailand to teach English. Although Brown admits she was hesitant because she had never taught children, she knew she could make a difference at the orphanage they would be spending time at. “The best part of the trip was learning how grateful the children were for everything,” Brown said. “They all had the biggest smiles even though they had so little.”
Matthew
Cauthron
• Human resources consultant for Kelly Outsourcing & Consulting Group • Community involvement: Bakersfield Young Professionals, Kern County Hispanic Chamber of Commerce, CASA of Kern County, Active 20-30 Club of Bakersfield, Kern County Society of HR Management, The Petroleum Club, Relay for Life
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Growing up in Delano, Matthew Cauthron witnessed how many of his school classmates were being robbed from economic opportunity. With parents working 12 to 15 hour days in the valley heat, they were unintentionally absent from their child’s life. Cauthron, a human resources consultant, is currently working on a mentoring foundation for children of immigrants. “It is a lifelong goal for me and others to help those children realize that not every tomorrow has to be like yesterday, and with the right guidance, they can succeed and leave a lasting legacy in honor of
their parents that sacrificed so much for them,” Cauthron said. The passion he hopes to instill on future generations one day is one that has led Cauthron to be the youngest consultant for Kelly Outsourcing & Consulting Group. Although it wasn’t an easy task to prove himself, Cauthron has led teams in enhancing customer relationships and staying ahead of the curve. With a focus in talent acquisition, it is Cauthron’s responsibility to guide his clients to be placed in a strategic position necessary to manage the workforce needs of their labor force.
“Talent acquisition is more of a passion in which it entitles me to make a difference in the lives of others, as well as the organization I am supporting,” he said. Outside of work, Cauthron is heavily involved in community service and giving back to the community. For Cauthron, it’s more than the recognition, donations or thank-you’s. It’s about the difference he is making in the lives of others, one person at a time. “I believe that if I can help make a difference in the life of at least one person, that will be my lasting legacy,” he said.
Brian
Dean • Relationship manager with Wells Fargo • Community involvement: former president and board member of Active 20-30 Club of Bakersfield, chairman and founder of annual Country & Craft Beer Festival, board member of Bacon & Craft Beer Festival, Leadership Bakersfield Class of 2016
Joshua
Dhanens For Brian Dean, his passion outside of managing a businesses portfolio of $20 million and up in revenue at Wells Fargo, is helping underprivileged children. As the former president and current board member of the Active 20-30 Club of Bakersfield, Dean has been part of all the annual events that have raised nearly $200,000 yearly for local children. “I feel it is important to help children in need so we can provide them some great experiences while growing up, as well as help them become successful, confident members of society,” Dean said. Every year, the club partners with Kohl’s and puts together “ChildSpree” – an event where 200 children are given $100 gift cards to purchase back-to-school clothes and supplies. During the holidays, “Christmas Experience” takes form and the club purchases $100 gift cards for 200 children and a Christmas tree and hosts a Christmas dinner for more
than 50 families and kids. “It is an amazing experience getting to see the smiles on the children’s faces when we take them shopping and deliver the Christmas gift,” Dean said. During his presidency of the Active 20-30 Club, Dean turned an annual event into the talk of the town. The Country & Craft Beer Festival replaced the Festival of Beers that had been in existence for more than 30 years. After some deliberation, Dean pushed for a new idea: a country music focus that fit the Bakersfield scene. The first year, the club raised $25,000. The second year, the sold-out event brought in $50,000. That money goes back to the community every year. “I believe that the point of life is to leave this world better than when you entered it,” Dean said. “Happiness isn’t solely found in personal success, but in your ability to contribute to society and help others become successful.”
• Veterans service manager with the Kern County Veterans Service Department • Community involvement: Wreaths Across America, National Advancement for People with Disabilities, liaison for the Kern Patriot Partnership, County of Kern Crisis Intervention Team
U.S. Army veteran Joshua Dhanens knows what it’s like to transition from military to civilian life. While each branch of the military is unique, there are more similarities than differences, Dhanens notes. “I understand the challenges that come with deploying to a combat zone and returning home,” he said. “They are my brothers- and sisters-in-arms, and I want to help them be successful in this new chapter of their lives.” Making the transition from an extremely structured, hightempo lifestyle to a more casual lifestyle can be one of the toughest parts of returning home. Just the task of going to school, working and slowing down can be challenging for a veteran. But that is where Dhanens comes in. As the service manager, he guides them through the process to make the transition run
smoothly. There are three benefits that all veterans returning home should look into: education, health care and compensation. As an advocate for education, Dhanens encourages veterans to use their education benefits. The Post 9/11 GI Bill is a great benefit that not only pays for a veteran’s schooling but also provides a housing allowance so that school is a priority, he said. The bill could also be used for vocational and technical training, on-the-job training and other academic alternatives. Another big part that Dhanens is involved in is getting a veteran enrolled in the VA health care system as soon as possible. “I try to explain the longterm benefits of being enrolled in VA health care and explain that the VA is a good backup to other health insurance they may get from an employer,” Dhanens said. bakersfieldlife.com
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Jason
Gutierrez
Moises
Duran • Equality organizer at The Dolores Huerta Foundation • Community Involvement: Gay and Lesbian Center, PFLAG Bakersfield, Taft College GSA (Spectrum)
Providing a safe space for the local LGBTQ community to gather is one of Moises Duran’s goals. At the Dolores Huerta Foundation, Duran works to help Latino LGBTQ youth with the issues of bullying, harassment and family acceptance. As a Latino, Duran said he struggled with family acceptance issues. But the key is in communication. “Parents and families should speak with their youth,” Duran said. “Bringing more education and cultural competency to the community to ensure that LGBTQ youth have their rights respected and experience a safer school climate is important.” The lack of communication 78
can lead to misconceptions or stereotypes about LGBTQ individuals. But Duran said the obstacles are great opportunities in bringing awareness and education to the community. “As we provide education, the youth learns to become more active in their communities and advocate for their rights,” he said. At Taft College, Duran founded the Gay-Straight Alliance club to create a safer school environment. “I am dedicating my life to this work and I have never felt so rewarded,” Duran said. “I get to worth with LGBTQ youth and those at the Gay and Lesbian Center in creating positive change and acceptance.”
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• Co-owner of Enigma • Community involvement: board member for the Boys & Girls Clubs of Kern County
Being your own boss is the dream. But the truth is, the excuses stop when you own your own business. You have to put in long hours and always be ready to step up your game. For Jason Gutierrez, that meant morphing his journalism career into marketing and PR. Becoming a co-owner of a local business has been the most rewarding career choice Gutierrez has made. “I didn’t foresee myself as a business owner early on in my career, but I’ve always had a fire burning in me to do well and excel at any job I have,” he said. Enigma was founded in 2012 and is a full-service marketing and advertising agency. Gutierrez and his business partner are in constant communication with local businesses
and create fresh and relative content for their digital media platforms. That need of communication is one that will always be part of Gutierrez, a former journalist. One of the first articles he wrote as a journalist was about the Boys & Girls Clubs of Kern County and that’s all it took to get hooked on the club’s motto. Volunteering at club events led to serving on the board of directors in due time. “When it comes to this group, or any nonprofit in Kern County, every small act adds to a bigger picture,” Gutierrez said. The camaraderie is what makes Bakersfield unique. “Our city takes care of its own,” Gutierrez said. “Supporting locally owned businesses is the backbone of who we are.”
Kevin
Lively • Associate show writer for Walt Disney Imagineering, Cinertain Drive-In & Events • Community involvement: Relay for Life, CASA, Toys for Tots, school supply drives
If you’ve ever wondered what it would be like to work at the happiest place on earth, just as Kevin Lively. As an associate show writer, Lively assists with creative story development for Walt Disney attractions, shops, restaurants and experiences for Disney Parks and Resorts around the world. “Everything at Disney starts with a story,” Lively said. “My colleagues and I write the stories, scripts, signs and bring the fantasy to life for our guests and allow them to experience immersive entertainment.”
And entertainment follows him back home to Bakersfield. Lively is one of the people behind Cinertain Drive-in and Events. The goal of Cinertain is to bring back the drive-in culture that once existed. “We know many parents of young children or children with special needs that are unable to sit in a darken theater to watch a full length film,” Lively said. “The drive-in experience provides a comfortable alternative for those families.” Lively works with Cinertain founder Seggan Sanders on
Gustavo
Luna
planning of community events, sponsorships, film selections, advertising and running day-of operations at each event. Cinertain has recently partnered with Relay for Life, CASA and Toys for Tots for events at drive-ins and silver screen classics shown at the Fox Theater. For the past two years, Lively
said they have hosted back to school drives benefiting foster programs in Bakersfield. “It has been Walt’s own philosophy of ‘keep moving forward’ that has kept up going and brought us to the point we are now and where we are headed in the future,” Lively said about Cinertain.
• Owner/director of Learning-Pro Education • Community involvement: adult adviser for students in the Leaders in Life Youth Conference Planning Committee, member and past secretary of the Southeast Neighborhood Partnership General Collaborative
For Gustavo Luna, opening his own tutoring company was just a matter of time. As a low-income student and first-generation college student, Luna could not afford private tutoring for his AP and Honor classes. Any tutoring the school or community programs offered, Luna was there. But he was also on the other side of the programs. During his college years at Fresno State University, Luna worked with elementary, middle school and high school students. “I worked with students in settings outside of the classroom,” Luna said. “I instructed enrichment activities, physical fitness courses, language courses and created a California High School Exit Exam crash course for high school students.”
His passion for education led him to write his first curriculum package at the age of 22 and he obtained his first business license a few weeks after he turned 23. Learning Pro-Education was founded in 2010, formerly known as Luna Support Services. The organization offers academia tutoring, Spanish classes and educational consulting. There are currently 110 parttime tutors and teachers at Learning-Pro Education. A total of 1,006 students completed the program in the 20142015 school year. “My message to students is to always have hope, despite any challenging circumstances they may be facing at home or at school,” Luna said. “There is always a light at the end of the tunnel.” bakersfieldlife.com
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Brent
Michaels • Program director and on-air personality for KUZZ-FM • Community involvement: Bakersfield Relay for Life, children’s ministry volunteer at The Bridge Bible Church, emcee of many local charity events
Ask Brent Michaels what the best genre of music is and he’ll tell you: country. The local radio personality is on air Monday through Friday from noon to 3 p.m. on Bakersfield’s “best country,” KUZZ. Since 2001, Michaels has been meeting new artists and seeing them go through their radio tour – months of artists introducing themselves at radio stations throughout the country and playing their music. “It’s neat when you hear a brand-new song, believe in it and watch it go all the way to No. 1
and have people tell you it’s their favorite song,” Michaels said. But besides helping introduce new artists to the area, Michaels is involved in raising funds for local nonprofit organizations. Sometimes on a spur of a moment. In October, Michaels went on air and challenged himself to run a 5K. His listeners chose the charity and the money raised went to the Bakersfield Heart & Stroke Walk that benefits the American Heart Association. Michaels has also had
various pies thrown at his face for charity events. Last year, he partnered with Marley’s Mutts to raise $1,000 and band members of the Eli Young Band had the privilege of throwing a pie to his face.
“I never worry about being embarrassed if it’s for a cause – even when you lose a charity bet for St. Jude Children’s Research Hospital and end up bringing Blake Shelton on stage in a dress,” Michaels said.
Phillip
Peters
• Business owner, field representative • Community involvement: Kern High School District Trustee, chairman of Kern County Young Republicans, vice chairman of Kern County Oil Contractors Association, Bakersfield Homeless Center
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As a kid, Phillip Peters wanted to grow up to be a cowboy or police officer. But growing up working at his dad’s oilfield equipment company, Peters realized that the less his dad had to be at the office, the more he traveled and got to do what he enjoyed. “I realized that’s what I’d like for my family and I one day,” Peters said. Today, Peters is part owner of Williams Cleaning Systems and Rough Rider Shaving Co. But his recent passion for politics since the downturn in oil prices has taken him on a new journey. Peters is a field representative for Supervisor Mick Gleason. A part of his role is to meet with First District locals and help resolve any county related issues. “I meet with locals and talk about anything imaginable, from water to
high-speed rail to mental health,” Peters said. Besides working with community members on issues, Peters serves on the Kern High School Board of Trustees and is an advocate of Career Technical Training. Although college is a great opportunity for some students, Peters strongly believes there are options that the youth should have available. “There is a multitude of great jobs here that don’t require a degree and if college isn’t right for someone, we should do whatever we can to give them a head start when they enter the workforce,” Peters said. “We have to provide each new generation with every possible opportunity to succeed, and more importantly, the knowledge that if they want that success, they are going to have to get busy and work for it.”
Melissa
Poole
• Senior counsel and director of government affairs with The Wonderful Company • Community involvement: on the board of directors with Bakersfield Museum of Art, JJ’s Legacy, Kern Taxpayers Association, Kern Citizens for Sustainable Government, Kern County Planning Commissioner
Agriculture is a vital part of Kern County’s economy and the entire San Joaquin Valley. Melissa Poole, senior counsel and director of government affairs with The Wonderful Company, said it’s critical that policymakers throughout the state understand the importance of agriculture, which includes ensuring that farmers have access to the water needed to grow crops. “Everyone in California, and particularly Kern County, should understand the importance of a reliable water supply,” Poole said. In hopes of educating the next generation on water supply, Poole has taught water law classes at Cal State Bakersfield. Not only is there a need for people to understand where water comes from, but the many complicated laws and rules governing its
use, Poole noted. In Kern County, a large portion of our water supply comes from hundreds of miles away. Plus, there are significant demands on our groundwater resources. “These are important issues that our county will be grappling with over the coming decades and that impacts all of us,” she said. Outside of the water world, Poole finds time to serve on various local boards. Her most recent involvement with the Bakersfield Museum of Art, has allowed her to see how many local people are making Bakersfield a better place. “I am so proud of what the museum has to offer the community,” Poole said. “I hope to expose others to what it can provide in terms of educational opportunities, cultural experiences and a great event venue.”
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Justin
Salters • Public relations, senior account executive for Russo McGarty & Associates • Community involvement: Vice chairman of JJ’s Legacy board, vice president for Fund Development, CSU Bakersfield Alumni Association
For anyone who has grown up in Bakersfield, the growth of the city is one of the first obvious changes. “I remember being a kid and driving from our home in Oleander to look at Christmas lights one the fringes of town, Haggin Oaks,” Justin Salters said. Salters, a senior accountant executive for Russo McGarty & Associates, sees the potential his hometown has to grow into a thriving 21st century city. The foundation has been set: affordable housing, strong education institutions and a government committed to doing its part to remove red tape and encourage growth. As a young community leader, Salters said Bakersfield has a unique and diverse resilience that forms a common bond between neighbors. “Ours is a collective story of embracing and overcoming the adversity that looks us in the eye and doing so with the help of each other,” he said. Before joining Russo McGarty & Associates, Salters was one of Chevron’s senior advisers for policy,
government and public affairs in Kern, Fresno and Monterey counties. In 2014, the Monterey County Planning Commission voted to recommend a moratorium that would have both negatively impacted Chevron’s business and set a precedent for other counties across the state. Salters led a team of consultants, attorneys and technical experts to stop the proposed moratorium and position the oil industry and Chevron as a vital part of the fabric of Monterey County. “It was great to see a project I led go from issue to plan to implementation and be able to see us achieve our objective,” he said. That same drive he had during that project is one that Salters said he sees in Bakersfield’s local community leaders. “When I look around and see the incredible things my peers are doing – starting businesses, running for office, launching new schools – I get excited because I see the vision we all have for the Bakersfield of our future and know we’re committed to doing what it takes to make that vision a reality,” he said.
Beatris
Espericueta Sanders When people look at farming, they see beautiful landscapes and the end result: food on their tables. But the work that gets done to get to that stage is made up of manpower hours, knowledge and experience. For Beatris Espericueta Sanders, who grew up on a farm, this lifestyle is one close to her heart. “Growing up, our father never had a day off,” Sanders said. “He always had work to do on the farm.” Today, there is an added weight in the industry. There is a layer of bureaucracy that continues to tilt the economic playing field away from California’s farmers, putting them at a competitive disadvantage, Sanders noted. “It is my mission to assist our members to become more vocal and shed light to the value of our contributions to the growing population,” she said. 82
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There are more than 1,300 members in the Kern County Farm Bureau and Sanders strives to keep all members up to date on the latest rules and regulations. The bureau’s website is constantly being updated with information that affect farmers. According to Sanders, 90 percent of California’s farmers are small growers. Individually, they own less than 450 acres of land in agricultural production. Farmers are the most waterefficient users in the state; in the past 40 years, they have double their food production while using less water through irrigation efficiencies. “We want to keep educating the community on the value of agriculture here and how nowhere else in the world can you grow the diverse food we grow,” Sanders said. “If you eat food and wear clothes, Kern County agriculture affects you.”
July 2016
• Executive director of the Kern County Farm Bureau • Community involvement: California Women for Agriculture, Latina Leaders of Kern County, director at The Petroleum Club of Bakersfield, speaker at Kiwanis clubs, high school FFA programs, 4-H clubs, Rotary
Todd
Snider • Crop insurance agent • Community involvement: board of directors for the Kern County Farm Bureau, Bakersfield Homeless Center, Alliance Against Family Violence, American Association of Crop Insurers, regional alumni director for the California Agricultural Leadership program
Kim
Schaefer • Political consultant and public affairs • Community involvement: Children Joining Children for Success, Center for Kern Political Education, Kern County Veterans Collaborative
Kim Shaefer’s political campaign itch happened early on. As an intern with the Center for Kern Political Education, Schaefer was hooked on the adrenaline rush of political campaigns. Working with Rep. Jim Costa was a defining moment in her career. “In that office we were able to help so many people, like veterans and the disabled with complex federal issues,” Shaefer said. “I realized why it is so important that we get good people elected to office.” While working with Costa in 2012, Schaefer worked tirelessly for a local Korean War veteran to receive service medals that he had never been awarded. She also helped another local veteran receive replacement upper teeth by researching a national program. That passion has led her to
consult and advise the Bakersfield Association of Realtors on local policy issues for the past two years. It is her job to make sure local policies don’t negatively impact the real estate industry. “We want to make sure that we support local elected officials that promote policies that support home ownership,” Schaefer said. Besides her work with the Bakersfield Association of Realtors, Shaefer is the founder of Kim Schafer & Associates, where she works with coalitions and people on both sides of the political aisle. “Having my own business provides me with a great deal of flexibility, as well as the opportunity to only take on projects and clients that I find satisfying and rewarding,” Schaefer said. “It is great to be able to do what you love every day.”
Kern County farmers grow upwards of 400 crops and a single weather event could wipe out an entire crop. There is a risk in farming but that’s where Todd Snider steps in. As a crop insurance agent, Snider has programs that offer farmers security for a worst case scenario. It helps them stay in business and have the ability to plant next season. “The farming operations and families are multi-generational and my job is to help protect them so they have the ability to be sustainable for the future generations,” Snider said. Farmers are irreplaceable and the barrier to entry is tremendous, he added. As a crop insurance agent, Snider works with the USDA to improve crop insurance programs for specialty crop
growers like those found in Kern County. Outside of his day job, Snider is heavily involved with local nonprofit organizations. He notes that volunteers are the backbone for most nonprofits, and it doesn’t have to be viewed as work, it is often times a lot of fun and very rewarding. “I am extremely motivated to make a difference to the children and families who so desperately need the help,” Snider said. Being a board member for many nonprofits allows Snider to offer leadership and resources in reaching their short term and long term goals. “The reward I receive when we are able to fund a special project, or help a specific family in need is what makes it all worthwhile,” he said. bakersfieldlife.com
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Marcos
Solis • Manager of Respiratory Therapy department at San Joaquin Community Hospital • Community involvement: mentor at East Bakersfield High School for the Health Careers Academy, team captain at SJCH for the American Lung Association Lung Force
Nancy
Solis-Vargas • Multicultural communications manager, Bright House Networks • Community involvement: CSUB Hispanic Excellence Scholarship Fund, community adviser board member, Kern County Hispanic Chamber of Commerce board member, Prospanica Bakersfield Chapter, judge for CSUB’s CAMP Program
The phrase “you won’t succeed” growing up was fuel for Marcos Solis. After pursuing a degree in bioengineering, life didn’t go as planned and Solis had to drop out of college. But in high school, Solis was a part of the Health Careers Academy at East Bakersfield High School and he soon realized that life had other plans for him. Solis continued his studies at San Joaquin Valley College and graduated as a respiratory therapist. Today, he is the manager of the Respiratory Therapy department at San Joaquin Community Hospital. He promotes the learning of all aspects of respiratory care. His most recent project is a device that keeps the breathing tube clean while patients are on
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ventilators. As simple as it sounds, the more it’s kept clean, the fewer infections can occur and patients can return home sooner. SJCH is within the top 10 percent of hospitals nationwide in management of chronic obstructive pulmonary disease. “Everyone needs to breath so this achievement is a huge deal in an area with our air quality,” Solis said. Solis recently visited the White House and met with first lady Michelle Obama. The Beating the Odds summit focused on individuals with success stories who had gone through youth programs, like the academy at East High. “I share my story in hopes that these kids can see that they really can succeed through their struggles,” Solis said.
July 2016
If you ask Nancy SolisVargas who has been her motivation through her academic and professional achievements, she’ll tell you it’s her dad. After the move from Mexico to the United States, her dad would go on to work 12-hour days under the hot sun in the fields. He’d then find the time to attend classes to learn English. “He didn’t give up on us, nor would I give up on our dream,” Solis-Vargas said. The passion and work ethic her father instilled in Solis-Vargas is part of her drive as the multicultural communications manager with Bright House Networks. Solis-Vargas identifies and creates sponsorships with local organizations to further the network’s presence in the highly multicultural market. In the midst of her job, she finds the time to volunteer and be a guest speaker at local educational events. Solis-Vargas said she enjoys
sharing her time, resources and knowledge to support causes that are close to her heart. “I have a passion for supporting Hispanic and other minority students and professionals to achieve their full education and professional potential,” she said. “I strive to support more Hispanic students in obtaining a graduate education and better leadership positions in our community.” And Solis-Vargas knows landing the dream job is not always as easy as students may think. She recommends students job shadow someone in the career field of their dreams. “You may surely discover your life career may be slightly different than what you had in mind, and that is OK,” SolisVargas noted. “Remember that having great grades is not the only thing that gets you closer to your dreams … get involved in your school, serve your community and, most importantly, enjoy life.”
Brandon
Stallings • Deputy district attorney • Community involvement: trustee with the California State Bar, 5th District Representative, chairman of the Mothers Against Drunk Driving Bakersfield Auxiliary Board, member of the Walk/Run Like MADD 5K planning committee, chairman of the advisory board for New Wine Church, Safe School Ambassador at Bakersfield High School, past director for the Kern County Bar Association
Serving the public does not end at 5 p.m. for Brandon Stallings. “Issues that affect people are ongoing,” Stallings said. “I believe that by working into the evening hours and weekends, that the maximum amount of people are reached, in whatever walks of life they are in.” Stallings gives credit to his parents for instilling a strong sense of duty to serve. “If we don’t step up, we can’t complain when we see injustice,” he said. “That drives me to work harder and to encourage others to be involved.” Stallings has been a deputy district attorney for more than six years and is an advocate for local victims of crime in the community. As chairman of the Mothers Against Drunk Driving Bakersfield Auxiliary Board, Stallings helped raise more than $50,000 to educate people in the dangers of drinking and driving.
Stallings said that driving under the influence is a preventable crime. “If you are planning your evening, don’t just plan who you’re going out with or where you’re meeting,” Stallings said. “Plan on how you’re going to arrive there using Uber or cabs and how you are going to get home using transportation other than your vehicle.” For Stallings, being involved in the community is just part of his role as a local. He sees the growth there is as a young leader and said Bakersfield is the ideal place to put down roots that enrich the entire community. “This is a very giving community which is evident in the nonprofits that do amazing things for our residents,” he said. “Energy that people have to make things better can be directed in so many positive ways through our local organizations.”
You buy, we fly. beer
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craft beer
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gift crates
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w w w. g o b e e r r u n n e r. c o m
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DINING GUIDE
34TH STREET BURGER + DELI , ADVANCE BEVERAGE COMPANY, BUCK OWENS’ CRYSTAL PALACE, CAESAR’S ITALIAN DELICATESSEN, CREST BAR & GRILL, GREAT CASTLE CHINESE RESTAURANT, HUNGRY HUNTER STEAKHOUSE, KC STEAKHOUSE, LA COSTA MARISCOS, MAURICIO’S GRILL & CANTINA, MEXICALI, RED PEPPER RESTAURANT, SALTY’S BBQ & CATERING, URICCHIO’S TRATTORIA, WIKI’S WINE DIVE & GRILL AND WOOL GROWERS RESTAURANT 86
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July 2016
Now is the perfect time for the best prime rib, steak & seafood in town! BAKERSFIELD
3580 Rosedale Highway (661) 328-0580 Locally Owned & Operated
Happy Hour Monday - Friday 2:00 - 6:00 pm 1/2 Price Appetizers and Drinks
DINNER FOR TWO $42.00 Choice of
• 1/2-lb Prime Rib • New York Steak • Full Rack Baby Back Ribs • Salmon • Swordfish Each meal includes salad, bread, a choice of two sides and a slice of our Mudd pie to share. Please present offer before ordering. Valid for up to four guests. Not valid for banquets or with any other coupon or offer. Valid seven days a week until 8/31/16.
$10 Off
$5 Off
Present this coupon before ordering and receive $10 off your dinner bill for each pair of full diner entrees.
Present this coupon before ordering and receive $5 off your lunch bill for each pair of full lunch entrees.
That’s a savings of $20 off Dinner!
That’s a savings of $10 off Lunch!
DINNER FOR TWO
Valid for up to 4 people. Not valid for banquets, with any other coupons or offer. Valid seven days a week until 8/31/16.
2 LUNCH ENTREES
Not valid for banquets, with any other coupon or offer. Valid during posted lunch hours only. Valid for up to four guests Valid Monday through Friday until 8/31/16.
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DINING GUIDE
HUNGRY HUNTER STEAKHOUSE IS PRIME FOR GREAT FOOD
Hungry Hunter has been serving up some of Bakersfield’s best prime rib, steaks and seafood since 1992. Fresh is the name of the game, with all items, from sauces, soups, salads and more, all made in house daily. Prime rib is Hungry Hunter’s house specialty, but the steakhouse also
has unforgettable steaks cut by hand, ribs, shrimp and desserts. Don’t forget the whiskey peppercorn sauce! The food and consistent and superior customer service will have you coming back time and time again. A full bar and reasonably priced wine
list is complemented by happy hour from 2 to 6 p.m., Monday through Friday, and half-priced appetizers. Hungry Hunter also caters and its banquet facilities accommodate 20 to 80 people and are perfect for wine and food pairings and spirit-tasting events.
HUNGRY HUNTER STEAKHOUSE 3580 ROSEDALE HIGHWAY - 661-328-0580 - WWW.HUNGRYHUNTERSTEAKHOUSE.COM
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July 2016
If you are looking for one of Bakersfield’s best kept secrets, then look no further. Nestled inside the beautiful Bakersfield RV Resort, The Crest Bar and Grill is the perfect place to relax after a long day, or to get a quick bite to power you through the rest of your busy day. Our well-trained staff will ensure that your dining visit with us is memorable. Our kitchen proudly serves Certified Choice Angus beef steaks, delicious pastas, classic sandwiches, and crisp salads with home made dressing. Visit the Crest Bar and Grill and enjoy what luxury RV living is all about. • Serving breakfast daily from 7am-11am (12pm on the weekends)
• Beautiful patio with misters and fans • Full bar with great wine selection. • Happy hour available 7 days a week. • Daily Specials • Clubhouse perfect for all of life’s celebrations
5025 Wible Road
(661) 833-9998
www.crestbarandgrill.com bakersfieldlife.com
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DINING GUIDE
TAKE A STAYCATION AT CREST BAR & GRILL Nestled among the palm trees of the Bakersfield RV Resort is this city’s bestkept secret: Crest Bar & Grill. Opened in 2007, The Crest has taken its place among Bakersfield's top locally owned restaurants. Named after the Crest Drive-In by owners the Patterson Family, the bar and grill invites locals and tourists alike to visit, relax and enjoy quality food in a comfortable environment. Whether it is the fresh soups made daily, the crisp romaine lettuce cut
in-house, or the Alfredo and marinara sauces made from scratch, The Crest is sure to deliver a fantastic home-cooked meal. Customers always rave about the huevos rancheros, the East Coast prevost, the certified choice Angus beef fillet mignon and prime rib slow-cooked overnight. On Fridays, The Crest has people clamoring for clam chowder (New England or Manhattan) as well as the fish and chips with tangy tartar sauce. Weekly and daily specials means that there is always something
new to try or an old favorite to rediscover. The Crest is stocked with a full bar and prides itself on quality cocktails and a great selection of bottled beer and wine. “This is the best bloody mary in town” is often heard from many guests on the weekends. Other favorite drinks include our famous lemon drop martini with a whole lemon squeezed into it, the refreshing Long Island tea or the house margarita with fresh lime juice. Happy hour is daily from 2
to 6 p.m. and includes a special happy hour menu. The Crest is a perfect place to unwind after a day’s work. No restaurant can succeed on great food alone. The 30-plus staff members of The Crest are always friendly, helpful and eager to make your experience a dining delight. General Manager Peter Karnowski and head chef Juan Pacheco bring a daily commitment to ensuring all guests leave The Crest completely satisfied and planning their next visit to the restaurant.
CREST BAR & GRILL 5025 WIBLE ROAD • 661-833-9998 • WWW.CRESTBARANDGRILL.COM
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DINING GUIDE
34TH STREET BURGER + DELI SERVING UP BURGERS FOR 50 YEARS
The switch to a new location hasn’t changed what has made 34th Street Burgers + Deli a Central Valley favorite for nearly 50 years. Keeping the same staff and recipes with the move, 34th Street brought along with it the same tantalizing tastes and atmosphere that has drawn diners from throughout the area. Favorites among guests include the signature burgers that are still made with a custom blend of beef tailored for juiciness, breakfast burritos and the carne asada served with fresh handmade tortillas every day.
34TH STREET BURGER + DELI 2301 H ST. - 661-324-8455 • 3951 WIBLE ROAD - 661-831-3311
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July 2016
BUCK OWENS’ CRYSTAL PALACE
Since 1996, Buck Owens’ Crystal Palace has provided Bakersfield with fine food paired with remarkable music. A restaurant, theater and museum all-in-one, the Palace showcases the rich history of West Coast country music while providing a venue for world-famous acts like Garth
Brooks and Brad Paisley and local standouts like Stampede. Food favorites include aged cornfed steaks, filet kabobs and Buck’s chili paired with live music five nights a week. It’s a 2016 “Best Of Bakersfield” winner for “Best Sunday Brunch.”
BUCK OWENS’ CRYSTAL PALACE 2880 BUCK OWENS BLVD. • 661-328-7560 • WWW.BUCKOWENS.COM
CAESAR’S ITALIAN DELICATESSEN
Caesar’s Italian Delicatessen is a friendly, fast and delicious experience. The family owned and operated full-service deli has been serving locals fresh sandwiches, salads, soups, pastas, freshly sliced meats and cheeses, and more for 45 years and developed a reputation for putting quality and customers first.
Customer favorites like the pickled tongue, party platters and pastas are made fresh in-house every day. Sandwiches are made with Pyrenees bread baked fresh daily and the personalized attention to the customers’ needs combined with the staff’s expertise result in a quality product and a memorable experience every time.
CAESAR’S ITALIAN DELICATESSEN - 9500 BRIMHALL ROAD, SUITE 304 661-588-7004 - WWW.CAESARSITALIANDELI.COM
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DINING GUIDE
AK
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2015 RE
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Two locations to serve you
LL
Voted Best BBQ Restaurant 2 Years In A Row!
Monday - Saturday 11am-8pm, Sunday 11AM-6pm
9425 Rosedale Hwy • 661-587-8437 6801 White Lane • 661-847-9955 saltysbbq.com Catering: 661-549-FIRE (3473) 94
Bakersfield Life Magazine
July 2016
LA COSTA MARISCOS, TRADITIONAL MEXICAN FLAVORS La Costa Mariscos is a family owned restaurant that has been in Bakersfield for more than 23 years. Our original location was located on 21st Street. In 2014, we transitioned into our new home in the historic “Ice House,” located on Chester Avenue and 34th Street. It is our desire to make you feel like family when you walk through those doors. We have flavor profiles for everyone, from traditional Mexican dishes to exotic seafood dishes. Our recipes come from our hometown of Puerto Vallarta, Mexico. In 2015 we expanded our restaurant to include our “Costa Bar.” The same freshness that we serve in our food also translates across to our bar. We use fresh fruits, homemade syrups, and even homemade sweet and sour. And don’t forget about our micheladas!
LA COSTA MARISCOS 3401 CHESTER AVE. • 661-322-2655
N Nominated ominated Best Best M Mexican exican Restaurant Restaurant iinn K Kern ern County! County! GREAT CASTLE CHINESE RESTAURANT MARGARITA
MEXICAN RESTAURANT & HAPPY HOUR
We look forward to offering you the same quality food & service. We appreciate your loyalty.
2 Locations
For 35 years, the locally owned Great Castle has been serving tantalizing Chinese food to Bakersfield. During that time, the restaurant has created favorites among locals, including kung pao dishes, tangerine beef, salt and pepper calamari, sizzling rice soup and crispy duck. The focus on quality extends beyond just food. Staff at Great Castle care for customers as much as the food. In the 2016 “Best of Bakersfield” poll, Great Castle was voted a “favorite” for best Chinese restaurant.
631-18th Street • 327-3861
5601 California Ave. • 327-5201
GREAT CASTLE CHINESE RESTAURANT 410 UNION AVE. • 661-325-3311
KC STEAKHOUSE OPEN FOR DINNER Tuesday-Saturday 5-10 P.M. • Sunday Brunch 9:30-2 P.M.
L I V E M U S I C N I G H T LY Call for concert & entertainment information.
Family owned and operated since 1939, KC Steakhouse has etched a place into the heart of Bakersfield. The surf and turf steak and lobster, a combination of filet mignon and a sweet and succulent Australian lobster tail, is a local
favorite to this day. Known as much for its atmosphere as its food (and early bird special), KC Steakhouse is a hot spot for business meetings, family gatherings, a truly happy hour and even marriage proposals.
2800 Buck Owens Blvd., Bakersfield, CA 93308
www.buckowens.com You can visit our site and make reservations online!
KC STEAK HOUSE 2515 F ST. • 661-322-9910 • WWW.KCSTEAKHOUSE.NET
(661) 328-7560 bakersfieldlife.com
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Casual Gourmet.
DINING GUIDE
Salty’s BBQ & Catering is the best of both worlds Salty’s BBQ & Catering was bringing the best of both worlds – smokin’ and grillin’ – to hungry diners long before Food Network’s “Diners, Drive-Ins and Dives” thrust the local barbecue joint into the national spotlight. Owner Jeff Salters and company fire up tri-tip and chicken over red oak on the grill and ribs and pulled pork in a smoker. Salters’ specialty rub took five years to perfect and paired with his sweet-and-smoky barbecue
sauce, it’s a taste of the Midwest on the West Coast. The Salty’s approach is best captured by the Salty’s Special, a sandwich featuring grilled tri-tip and smoked pulled pork topped with barbecue sauce, yellow peppers and coleslaw between a grilled Pyrenees roll. With a little bit of sweetness and a little bit of heat, each bite is a mouthful of what Salty’s does best: make great barbecue day in and day out.
Daily lunch special only $7.50
Changes daily M-F
SALTY’S BBQ & CATERING 9425 ROSEDALE HIGHWAY - 661-587-8437 • 6801 WHITE LANE - 661-847-9955 WWW.SALTYSBBQ.COM • CATERING: 661-549-3473
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July 2016
MAURICIO’S GRILL & CANTINA
At Mauricio’s Grill & Cantina, customers are treated like family. Since opening its doors in Aug. 6, 1996, Mauricio’s has been keeping Bakersfield well-fed and happy, serving up traditional Mexican dishes prepared fresh. Customers can expect great value for their money and the service is second to none. Diners can enjoy their meals in
the dining room, cantina or patio. Private banquet rooms are also available for special events and celebrations. This summer, Mauricio’s will be featuring items like strawberry shortcake, pomegranate mojitos and slow-roasted carnitas. Quality of food, quality of service, and a clean and sanitary restaurant set Mauricio’s apart from the competition.
327-9584 Best Basque Restaurant
620 East Nineteenth Street www.woolgrowers.net • Closed Sundays
Best Place To Take Out-Of-Town Guests
MAURICIO’S GRILL & CANTINA - THREE LOCATIONS SERVING KERN COUNTY 10700 ROSEDALE HIGHWAY, 6401 WHITE LANE, 5701 DENNIS MCCARTHY DRIVE, LEBEC WWW.MAURICIOSGRILL.COM
MEXICALI
Proudly serving Bakersfield for the past 45 years!
Famous in Bakersfield for its consistently delicious enchiladas, salsas and award-winning margaritas, Mexicali has offered a plethora of options for more than 70 years. Michael Guerra, the son of Mexicali owner Irene Ramirez, recommends their chiles rellenos, made fresh every day by chefs who roast and peel their own chilis and prepare all of the sauces from scratch. “A lot of work goes into them,” he said. Mexicali is a “Best of Bakersfield” 2016 winner in “Best Margarita,” and a favorite for “Best Happy Hour” and “Best Mexican Restaurant.” MEXICIALI 631 18TH ST. • 661-327-3861 • MEXICALIFOOD.COM
We Also Do Catering! 2828 Niles St. (661) 873-0270 9500 Brimhall Rd. (661) 588-7004 bakersfieldlife.com
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DINING GUIDE
Wiki’s Wine Dive & Grill is casual fun gourmet Wiki’s now features a lunch special, which changes daily, Monday through Friday, for only $7.50! That alone is worth the short 10minute drive from downtown! Relax in our recently expanded “full strength” bar with nightly happy hour specials. Enjoy live music Thursday through Saturday. Our Sunday brunch is a hoot with our famous “Bubbles Bar,” Killer Stoli bloody marys, and
our endless mimosa special from 10 a.m. to 3 p.m. Check out our unique appetizers, including our famous lamb lollipops, fried green beans and Brussels sprouts! For those watching their diets, Wiki’s offers a Healthier Choice menu. Wiki’s is a great place to stop after work or a round of golf. Located where Ming Avenue and Buena Vista Road intersect.
WIKI’S WINE DIVE & GRILL 11350 MING AVE., SUITE 260 • 39-WIKIS (399-4547) • WWW.WIKISWINEDIVE.COM
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RED PEPPER RESTAURANT
Proudly Serving Bakersfield for 76 Years! www.kcsteakhouse.net
2515 F Street • (661) 322-9910 Family Owned & Operated Red Pepper Restaurant showcases owner Gilbert Sabedra’s simple, unique concept and the diverse foods of his heritage with a blend of traditional Mexican flavors and international flair. At this warm and welcoming restaurant in the northeast, you’ll find perfectly prepared staples like burritos and enchiladas. You can also try daring, fulfilling dishes like lobster and shrimp relleno or a rack of lamb served with jalapeno mint sauce. Diners can sample seafood (halibut, sea bass, shrimp and lobster), as well as chile verde, steaks, lamb, chicken and pork. “All our foods are prepared fresh daily and cooked per customer order. Whenever possible, we strive to accommodate our guests’ individual cooking specifications,” said Manager Sharon Kendall.
Monday - Thursday 11:00am - 10:00pm Saturday: 5:00pm - 12:00am Friday: 11:00am - 12:00am Closed Sunday
RED PEPPER RESTAURANT 2641 N. OSWELL ST., SUITE G • 661-871-5787 • WWW.BAKERSFIELDREDPEPPER.COM
URICCHIO’S TRATTORIA
On June 4, 1995, Nick Uricchio and his son Steven opened Uricchio’s Trattoria in the historic Haberfelde Building in downtown Bakersfield, creating a memorable dining experience from start to finish by offering wonderful food and exceptional service in a unique setting. The family owned restaurant, now owned by Nick’s daughter Claire, continues the tradition
21 years later, thanks to a staff of caring employees – many of whom have been with the establishment since the very beginning. The Italian eatery offers signature dishes like eggplant parmigiana, chicken piccata, lasagna and veal saltimbocca, along with an extensive seafood menu, wonderful salads, and vegetarian and glutenfree options. Specials are also offered every two weeks.
URICCHIO’S TRATTORIA 1400 17TH ST. • 661-326-8870 • WWW.URICCHIOS.COM
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DINING GUIDE
ADVANCE BEVERAGE COMPANY: THE BEVERAGE COMPANY WITH A THIRST FOR EXCELLENCE
The next time a bartender pours you a cold 805, or you crack open a Budweiser from your neighborhood grocer, consider tipping your hat to the behind-thescenes folks who brought you your beer. The workers at Kern County’s distributor Advance Beverage Company do everything from count kegs to create signs for brews. Advance Beverage Company has been family owned and operated since its purchase by the William K. Lazzerini family in 1971. At the time, the company employed 13 people and boasted about 450,000 cases a year in sales. Today, Advance Beverage employs 142 folks with whooping annual sales exceeding 5 million cases. They receive products from 12 different suppliers, including Anheuser-Busch, Firestone Walker and Heineken. Advance Beverage sells and serves throughout Kern County and also has a distribution area in Los Angeles, Santa Barbara County, Ventura and Kings counties.
ADVANCE BEVERAGE COMPANY 5200 DISTRICT BLVD. 661-833-3783 ADVANCEBEVERAGE.COM
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WOOL GROWERS RESTAURANT
Wool Growers Restaurant has been an iconic place in downtown Bakersfield for many years. With its friendly staff, this family-owned and operated business serves dishes from the south of France and northern Spain — a region known for its long-standing culinary traditions. The restaurant’s founder, Mayie Maitia, was raised in France and brings her hometown to locals who enjoy Basque cuisine. The lunch menu consists of steak, halibut, shrimp scampi, lamb and a number of other Basque dishes. It also serves a hot and steaming Basque soup of the day that goes great with any meal.
WOOL GROWERS RESTAURANT
TH
AK
ER
SFIELD CALIF OR
2014
AN NI
EB
620 E. 19TH ST. • 661-327-9584 • WWW.WOOLGROWERS.NET
FAVORITE RE
AD
E R S’
C H O IC E
PO
LL
Lunch • Dinner • Catering
NORTHEAST
SOUTHWEST
NORTHWEST
3615 Mount Vernon Ave. (661) 871-3556
6417 Ming Ave (661) 396-9608
4750 Coffee Road (661) 588-4700
CENTRAL
NNOW O W OOPEN! PEN!
SHAFTER
4130 California Avenue OUTLETS AT TEJON 300 Lerdo Hwy. (661) 325-4717 (661) 746-9244 (661) 858-2425 www.tonyspizzabakersfield.com
CLUB PEPPER
JOIN TODAY at www.BakersfieldRedPepper.com
2641 Oswell St # G, Bakersfield, CA 93306 Dining Room Hours: Monday –Thursday 11:00am to 9:00pm Friday & Sat. 11:00am to 9:30pm • Sunday 10:00am to 8:30pm
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Did someone say
Tacos? W
e were on a search for the best tacos in Bakersfield and, to our surprise, found out that this Mexican mecca dish has been kicked up in creativity and flavor. Whether you're in the mood for a carnitas taco or a "puffy taco" – yes, that is a thing – take a look at some local favorites.
Bootleggers Craft Pub & Eatery
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Shock Top Fish Tacos
Crispy Salsa Verde Tacos
Korean Tacos
Shock Top battered mahi-mahi is topped with a citrus slaw and cucumber wasabi cream.
This barbacoa taco is topped with melted Monterey Jack cheese, lettuce, pico de gallo and salsa verde.
These short rib tacos are topped with a zesty slaw, sesame seeds and Sriracha cream.
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La Costa Mariscos Grilled Fish Taco The generous pieces of this white fish don’t need much adornment. Served with pico de gallo and lime wedges for an added flavor.
Shrimp Taco
Baja Fish Taco
Shrimp lovers, this is your taco. Bite-size chunks of shrimp overflow this taco, served with pico de gallo.
Nothing is better than the catch of the day topped with cabbage, chipotle sauce and sprinkled with some cotija cheese.
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El Portal West Mexican Grill & Cantina Carnitas Tacos Pulled pork topped with pico de gallo salsa.
Asada Tacos Carne asada is marinated for 24 hours to enhance the flavor. Topped with salsa verde, cilantro and onion.
The Padre Hotel
Citrus Shrimp Taco Think you can’t fit whole shrimp in a traditional Mexican taco? Think again. With shrimp in every bite you take, it all comes together with a salsa fresca and a slice of avocado.
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Barbacoa Taco This tender barbacoa meat is topped with a red sauce and sprinkled cotija cheese.
La Mina Cantina Pollo Tacos These taco Tuesday tacos are topped with salsa verde, cilantro and onion.
Texas Style Puffy Taco This homemade tortilla is fried to create a crispy shell for the shredded chicken, topped with lettuce, pico de gallo, sour cream, and pepper jack and cheddar cheese.
Portobello Taco This taco can turn any carnivore into a vegetarian. The seasoned portobello mushroom is sauteed and topped with a tangy cabbage slaw and drizzled with a fresh cilantro cream sauce.
Ancho Chicken Taco
Asada Taco
Talk about flavor. Maybe it’s the seasoning on the chicken or the fresh guacamole and lime cream this taco is topped with, but whatever it is, enjoy this taco to beat the Bakersfield heat.
It can’t get any more classic than this grilled ranchera steak taco that is served on two tortillas, topped with a lemonygarlic pico de gallo, a slice of avocado and salsa molcajete.
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For the love of
craft Craft beer renaissance makes its way to Bakersfield COMPILED BY BAKERSFIELD LIFE
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eer. It’s the centerpiece of happy hours and one of the most popular beverages in the world, with brands like Budweiser, Coors and Miller easily recognized by drinkers and nondrinkers alike. But the products produced by macrobreweries – facilities that produce beers on a large scale – pale in comparison to those found in the craft beer scene in variety, flavor, complexity and drinkability. Craft beer has undergone a renaissance, and that movement has made its way to Bakersfield. While some establishments have been around for years, others are still in their infancy. With each location bringing something new to the scene, locals are finding no shortage of happiness served by the pint. 106
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Lengthwise Brewing Company
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engthwise is synonymous with Bakersfield craft beer. The city’s longest-running microbrewery poured its first pints in 1998 and quickly became an IPA lover’s paradise. Eighteen years later, Lengthwise has 14 beers on tap, including three of the original four when the brewery first opened, and three locations. Co-owners Jeff Williams and Darin Schwicker focus on creative, fresh beers and making sure customers have a great, fun environment to come to, drawing from their extensive experience in the
brewing and restaurant industries. Aside from its signature IPAs, Lengthwise also has stouts, porters, brown ales, Scottish ales, red ales, blonde ales. With its massive facility at 7700 District Blvd. slated for a June/July opening, customers can expect more from Bakersfield’s iconic brewery. “Instead of 14, you might come in and see 18 Lengthwise beers on tap, because we can do experimentals,” Williams said. “With the additional tanks and additional space, we can really start to produce a bunch of different beers.”
Zeus
Cyber Beer Bully
• Imperial IPA
• Double IPA
Citra Simcoe Centennial Ale
• Lengthwise’s No. 1-selling bottled product
• More hop bitterness
• IPA
• Meets criteria for a traditional double IPA
• Starts as normal Centennial Ale that is pulled from the tank and dry hopped
• Focuses on hop flavor versus hop bitterness • Contains Amarillo hops and Citra hops • Crisp, clean and fresh tasting
• Contains tons of dry hops • Appeals to beer connoisseurs
• Also contains Amarillo and Citra hops • More dry hop profile • Appropriate bitterness with a lot of hop flavor • Appeals to all beer drinkers
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Kern River Brewing Company
T
en years ago, a homebrewer, an Olympic gold-medalist and a scientist came together “looking for that next step in life.” The result was Kern River Brewing Company. The restaurant and bar opened in Kernville with four flagship beers and quickly became well-known for its hoppy flavors. Today, the brewery features more than a dozen beers and has a new facility – Kern River Brewing Company Backyard Pub – to bring more Just Outstanding IPA, Sequoia Red, Isabella Blonde and Class V Stout to Southern California and beyond. Kern River Brewing Company also has seasonal beers, like the Pumpkin Ale, Winter Ale and Anniversary Ale, which changes every year as the brewery celebrates its anniversary in June. For owners Eric and Rebecca Giddens and Kyle Smith, craft beer isn’t just a cold, delicious beverage – it’s an experience. “It’s what’s inside the glass and outside the glass – where you are, who you’re drinking with and what you’re drinking,” Eric said. “Having a really good beer and really good friends is what craft beer is all about.”
Just Outstanding IPA Sequoia Red
• Kern River Brewing Company’s flagship IPA and best-selling beer
• Nice, even-drinking beer
• Named after the Just Outstanding mountain bike trail in Kernville
• Has a lot of flavor from the malts
• Made with Simcoe and Amarillo hops
• A “gateway beer” for those looking to try craft beer
• Balanced IPA – not over-the-top hoppy or malty
• Amber ale
Temblor Brewing Company
B
akersfieldians have evolved from cans of Coors Light and Budweiser to a full array of local craft beers. Places like Temblor Brewing Company have brought us into the modern age of beer drinking. Opened in September 2015, the owners take great pride in brewing with authentic ingredients and are always pushing the boundaries of what they can create. With 13 beers on tap, Temblor is all about perfecting established beers, with lagers being the most popular. The owners of Temblor get their beer inspirations by traveling to different breweries around the country and through Europe. For Derrick Miller, the Russian River Brewing Company in Santa Rosa, California, has got a nostalgic charm and for Don Bynum, the Duval Brewery was his favorite in Belgium. Tom Maxwell says the Guinness Storehouse in Dublin, Ireland, has seven floors of Guinness history, topped with the Gravity Bar on the seventh floor with 360-degree views of the city. In addition to serving up great beers, Temblor is an entertainment venue as well.
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Under a Blood Orange Sky
El Cerrito
• Belgian wit
• Clean, crisp and aged to perfection
• Brings Belgian yeast to the stage with a hint of blood orange
• Mexican-style lager
• Lager style originated in Europe and made its way to Mexico in the 1800s
Dionysus Brewing
D
Citra • Double IPA • Won a gold medal at the Great American Beer Festival • Made with Citra hops • Seasonal beer with a cult following • A more “in-your-face” IPA with more hops and more malt
espite being the new kid on the block, Dionysus has developed a reputation for being a brewery that goes where others do not dare. The brewery saw a void in the city’s craft beer scene that needed filling and focused its efforts on sours and barrelaged beer. “The stuff we’re using, these other breweries are scared to use, because it can ruin their whole production,” brewer Kyle Pittser said. In the barrel aging process, beer is fermented normally, and then placed in a barrel where it either sits for a long
time or has fruits added to it. Each barrel is its own microflora and over time, the “bugs” in the barrel make the beer dry and complex. “The risk is worth it because the beer is phenomenal when you do it right,” Pittser said. Opened March 31, Dionysus’ initial lineup of five beers has nearly tripled in only a few months, featuring IPAs and stouts in addition to its signature sours. “Our variety is off the charts,” Pittser said. “We have any kind of style; someone can come here and find one beer they like.”
• Has a grapefruit-like flavor and pungent aroma • Bottles sold via lottery system due to high demand and limited supply
Boom or Bust
Super Funkadelic
Dank Street
• Stout
• A salty-sour beer containing sea salt and coriander
• A grassy, citrusy, juicy aroma bomb with a strong malt background
• Contains coffee, cinnamon and mocha
Six Six One • Golden Kolsch-style ale • Uses Munich malt for extra body and traditional German hops • Made famous in Cologne, Germany, where it is currently the only beer style produced by its 13 breweries
• Cinnamon flavor insinuates the mocha flavor, which insinuates the coffee flavor • Has a malt flavor in the background • More crisp and dry • You can make a beer float out of it
• IPA
• A good entry beer for those new to sours
• Super floral
• Has an herby flavor, with lemon characteristics
• Perfect for people who love hoppy, bitter beers
• Wheaty, tart sour that is insinuated by a lot of sea salt and coriander • Perfect for “sourheads”
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Craft Tap House
Passion Fruit Kicker • American wheat beer • Contains passion fruit black tea, so it’s not too sweet and still tastes like beer
E
xclusive and unique are two words that capture Craft Tap House perfectly. The tasting room and restaurant features technology found no where else in Kern County and a selection of craft beers that is second to none. There are 50 handles – which mean 50 different beverages to choose from, ranging from craft beer of various styles, hard ciders and hard root beer – and it’s all self-serve. Guests can pour as little or as much as they want without having to wait for a server. “Our goal is to have the best 50 beers we can chase at any given time,” said David Dobbs, one of the partners at Craft Tap House. “We also try to feature beers that not everyone else has. There are beers we’ve passed that are really good, quality beers because they’re easy to find around town.” Dobbs and company work hard to maintain a good selection of sours and barrel works – beers that are aged in wooden barrels. They also have the most extensive selection beers on nitrogen, which are much foamier and creamy. But that doesn’t mean Craft Tap House doesn’t carry popular brews. The establishment always tries to have Kern River, Belching Beaver and Sierra Nevada on tap, but due to high demand and limited supply, it’s not always guaranteed to be there. Guests can keep track of what’s available on the TapHunter app.
• Has a nice bitter quality from the black tea and a nice tang from fresh passion fruit puree • Nice gateway beer to sours • Won gold in the LA International Beer Competition (fruit wheat category) and bronze in the San Diego Interna tional Beer Festival (fruit wheat beer and vegetable beer category)
Willy Vanilly • American wheat beer • Uses vanilla extract for a more subtle vanilla flavor • Most popular beer in the Alpine brewing room • Brewed at Alpine since 2004, but recently became available in bottles for distribution
Belching Beaver Peanut Butter Milk Stout • Like a dark chocolate Reese’s Peanut Butter Cup in a glass • Has a creamy body from the rolled oats and lactose • Aroma of roasted peanuts and chocolate • Goes great with vanilla ice cream
Drink (Craft) Responsibly
T
o combat Kern County’s high DUI rates, Beer Runner aims to reduce drunken driving by delivering alcohol directly to its customers. Available through the Apple App Store, Google Play, mobile and web,
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the service is as easy as creating an account, filling a cart with desired products and checking out. Orders are delivered within the greater Bakersfield area in 30 to 45 minutes. Beer Runner ID Sniffer, which is built into the app, scans the ID of the buyer to confirm he or she is of legal age. Drivers
then verify the ID once more on delivery. Beer Runner carries domestic, craft and local beers; wine; spirits; and food that pairs well with the inventory. Items are sold in bulk and there is an $8 delivery fee. For more information, go to gobeerrunner.com.
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Business Profile
SPECIAL ADVERTISING SECTION
James B. Grimes, MD Joint Replacement Surgeon Kern Bone & Joint Specialists What is a hip joint replacement? Hip replacement surgery substitutes the damaged bone and cartilage of an arthritic joint with a new bearing made of ceramic, polyethylene and metal. What is anterior hip replacement? The hip is accessed through a short skin incision and a natural gap between muscles in the front of the hip. Different nerves supply the muscles on each side of the incision. Unlike conventional hip replacement, no muscles are cut during the procedure. Who is eligible to have anterior hip replacement? Men and women with hip arthritis pain that interferes with their daily activities and lifestyle. What are the benefits? Because no muscles are cut during anterior hip replacement, patients feel better sooner, require less pain medication, and have a more stable hip compared with traditional approaches. I have been impressed with how rapidly patients return to daily activities. How long does a patient have to remain in the hospital after anterior hip replacement? Patients normally are up walking with physical therapy a few hours after their procedure. Younger patients frequently go home the day after surgery, and sometimes the same day. Older patients may stay in the hospital up to three days. What kind of activities will I be able to do after hip replacement? Because no muscles are cut during anterior hip replacement, many of the restrictions placed on patients after traditional hip replacement do not apply. I have been doing hip replacements with this approach since 2003, and have had patients return to swimming, bicycling, hiking,
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snow skiing, surfing, tennis, racquetball, golf, competitive wrestling, cross-country truck driving and motorcycle riding. When is the best time to have the procedure? Hip replacement is an elective procedure; it is possible to tolerate mild hip arthritis for years. In general, most patients know when their arthritis has progressed to the point something needs to be done. Recent information indicates there is a downside to waiting too long to have hip replacement. This is may be due to the side effects of immobility and inactivity.
Kern Bone & Joint Specialists 1921 18th St. 661-324-2491 www.mis.med.pro
mid.med.pro 661-324-2491
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People & Community
B A K E R S F I E L D M AT T E R S
By Lisa Kimble
Basque-ing in the national spotlight Local Basque dancers to be featured in Smithsonian Festival
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ast month, Maria Bernal Toretta stood under the menacing sun in searing Memorial Day weekend heat as she snapped photographs of her children dancing at the 44th annual Basque Festival. Spectators seated in the stands erected on the handball court applauded, while hundreds of others convened under the shade of the Basque Club’s enormous trees oblivious to the pageantry. Here in Kern County, home to the second largest Basque community in the United States, many of us, like the picnic revelers, take facets of this unique transplanted European culture for granted. But in two weeks, the richness so cherished and embraced by our local Basque-Americans will be on national display at the Smithsonian Institution in Washington, D.C., including the young dancers Dantzari Gazteak. And Toretta will be there to record it all. The 2016 Smithsonian Festival program “Basque: Innovation by Culture” is the first dedicated exclusively to the Basque culture. “We’re excited to have members of the Kern County Basque Club coming to join participants from places like Boise, San Francisco and Rhode Island,” said James Mayer, Smithsonian public affairs specialist with the Center for Folklife and Cultural Heritage. Two hundred and thirty-seven Basque-Americans will be involved in the 10-day program at the National Mall celebrating everything from food and music to poetry and costumes. And while it all may vary from region to region, at least one thing is consistent across international lines when it comes to this much-loved
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heritage: the Basques’ love for dancing. There are some 400 distinct folk dances, each with its own backstory and meaning. For Toretta, an officer with the Kern County Basque Club, this invitation of a lifetime, the first ever extended to the local club, is significant. Her father, who came from the Spanish Basque region to this country when he was 17, danced in his local village. Her mother, who is of Spanish and French Basque descent, also folk danced. Toretta began dancing when she was 5 and continued through high school. Her three children will be among 10 local families represented at the Smithsonian who are third-generation Basque dancers. “I love having our culture on display for so many people to know about our Basque identity,” she said. Her son, 17-year-old Tommy, like his siblings, has danced since he was in kindergarten and said he was shocked when he first learned of the invitation to dance in the nation’s capital. “A lot of people don’t know about the Basque culture. It is important to let people know there are still a lot of us left,” he said. Tommy and his brother and sister will be among 25 local dancers ages 11 to 20 who will embark on the once-in-a-lifetime trip. Their instructors will be joining them, along with parents, grandparents and siblings – in all, a contingency close to 100. They will perform the Banako, an individual all-boys dance, and Makil Txiki, an all-girl little stick dance. The Basque country of northern Spain and southwestern France crosses borders and is couched by the Pyrenees Mountains. Today, its presence can be felt in small towns of South America, fishing villages of Scotland, and in the mountains of
Idaho and Nevada where sheep graze. One of Europe’s oldest communities and among the first to venture westward, historians credit their zeal for preserving their language and heritage as key to their survival. “The program will show what determined language revitalization efforts can accomplish,” said festival co-curator Mary S. Linn. “The Basques took a language that was disappearing and through community activism and advocacy, brought Euskara into the schools and everyday usage.” Like Toretta, 16-year-old Antone Fanucchi appreciates the opportunity to keep his family’s culture alive and relevant. “It’s kind of cool to have your culture on display and it is nice for everybody to learn about our roots,” he said. Back at the Kern County Basque Club, the words “gure ametsa” – “our dream” in Euskara – are painted high above the handball court. The irony isn’t lost on Toretta, who sees the Smithsonian Festival as a rare opportunity to share her culture with the nation. “I want to be able to share our heritage with as many people as possible. In Bakersfield, many people know about it, but in other parts of the state and country, people do not,” she said. “My hope is that other people have a better understanding of where we come from.”
Lisa Kimble
– Opinions expressed in this column are those of Lisa Kimble.
FA M I LY V E R D I C T
By Katy Raytis
A true happy hour Laughter doesn’t result in a hangover, regret
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ast week, I sat for an hour after work with three co-workers and laughed until I cried. A colleague had worn a tight black shirt that made him look very French. We called him “Pierre.” We offered him croissants. We asked if, perhaps, he’d like to take a poodle out for a walk. It was an hour of inane banter that left me doubled over with mascara running down my cheeks. That’s my idea of happy hour. It didn’t involve $1 tacos or half-priced margaritas. I was drinking the lukewarm coffee I’d poured earlier that morning, but it was still one of the happiest hours of the day. My favorite cocktail is always a good laugh. Don’t get me wrong. I like real cocktails, too. But intoxication by humor has its advantages. Laughing doesn’t give you a hangover or a beer belly, it doesn’t lead to a string of text messages you relive in horror the next day and, best of all, you don’t have to wait until 5 o’clock. I’m good at laughing. It might be a picture of my friend’s leg sticking through the ceiling after he slipped while working in the attic or something silly the kids said, like, “I’m a human bean,” or one of life’s mess-ups (like when I meant to text my sister the message “I
love you and I just want you to know I’m thinking about you,” but I accidentally sent it to the soccer team mom). Funny stuff is everywhere. My latest comedy cocktail involves a glitch at Bright House. For some reason, calls to the technical support line are regularly misdirected to my cell phone, leaving me to field questions about connection problems, flickering screens and unavailable channels. I’ve had fun coming up with creative solutions. “The TV screen is blurry? That means you need to stop drinking.” “You ordered the movie ‘The Martian’ but it won’t download? Hmm. OK, I guess you’ll just have to read the book instead.” Even sad things can be funny. A while back, we adopted a one-eyed dog at a charity event. It was heartbreaking to look at her. But if I have to choose between laughing or crying, I pick laughing. We welcomed our little one-eyed dog and lovingly named her “Cyndi with an I.” My kids don’t always appreciate my sense of humor. I sent my daughter to school once with a tardy note that said she was late because she was trying desperately to get her face to look better. It was funny, though she didn’t think so. I remember her asking, “Why can’t you just act like a normal mom?”
Silly kid. I just shrugged and told her I wasn’t her mom. The thing is, life is full of kinks. I think Ella Wheeler Wilcox sums it up in her poem “Solitude”: “Laugh and the world laughs with you, Weep and you weep alone. For the sad old earth must borrow its mirth, But has trouble enough of its own.” A good laugh, much like a strong vodka tonic, can ease you through those troubled, tense spots. The other night, my husband was in a terrible mood, stomping around and barking orders. I told the kids, “If daddy acts like a crabby dictator, you should call him Kim Jong Un.” It didn’t improve his mood much, but I got a good laugh from hearing our 7-year-old repeatedly call her father “Kim.” For all its seriousness, life is still funny. So here’s a toast to Pierre, to Kim and to finding the happy in whatever hour of the day it might be. I’ll raise a cup of lukewarm coffee to that.
Katy Raytis
– Opinions expressed in this column are those of Katy Raytis.
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People & Community
PERSONALITY
Wise beyond his years
PHOTO BY CASEY CHRISTIE
Age not a factor as local councilman chases dreams, helps community
By Jennifer Burger Ward 1 City Councilman Willie Rivera helps Patricia Warner, a Ward 1 constituent, with a problem in her front yard with standing water in the gutter.
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t age 25, Bakersfield City Councilman Willie Rivera is young. When he was first elected, he was 22. But at the time, he already had seven years of public service on his resume. He began as a high school sophomore working for then-Kern County Supervisor Michael Rubio. Rivera says he’s an “old soul.” He listens to Alan Jackson, George
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Strait and Garth Brooks. The best concert he’s ever been to was the Rolling Stones at Dodger Stadium. “I think if you cut me open you might find the body of a 50- or 60year old,” he said with a laugh, leaning back in a black polo and khaki slacks on the fifth floor of City Hall North. “I was never your traditional young person,” he said, more seriously. “And for me now, my job, my work on the council, means I don’t actually interact with a lot of people
my age either. It is usually folks who are older.” In March, Rivera left his job of three years managing affordable housing projects for the Corporation for Better Housing and went to work as the director of regulatory affairs for the California Independent Petroleum Association. He had no experience in either industry prior to each job. But he said he’s quickly learning the growing number of regulations by air boards, water boards, air pollution
control districts, fire departments and land management agencies. “My job is to ensure the industry I represent is not put out of business by new regulations passed at the local, state and federal level,” he said. For Rivera, who sometimes goes to the bluffs overlooking the Kern River oil field to rejuvenate, going to work for the oil industry was a natural calling. His mentor, Rubio, resigned during his state Senate term to manage governmental affairs for Chevron Corp. Rivera says his new job will not interfere with his city council duties. “For me, there’s added value in spending my time working for an industry that I think is part of this community’s DNA,” he said. Rivera was first elected to the Bakersfield City Council representing Ward 1 in southeast Bakersfield in February 2013, when the city held a special election to replace Rudy Salas, who had won a state Assembly seat.
“I didn’t make the decision to run for the city council until two weeks before my announcement. I had always ... felt you could be just as effective outside of the spotlight,” he said. On the council he has tackled several initiatives, including improving curbs and sidewalks, supporting an economic development plan and forming a youth commission for high school students to participate in local government. “I’m a product of programs like this that empowered me as a young person to become involved,” Rivera said. “We are best served when we’re investing in young people.” Rivera said he serves on the city council to give back to the city that gave him opportunities when he moved here. He was born in Puerto Rico in 1990 and moved to Bakersfield with his parents in 2000. He attended Stockdale Christian School and Bakersfield Christian High School. Although he said his family was not one of means – his mom bought his school uni-
form at Goodwill – he’s had more opportunities here than he would have had in Puerto Rico, where the unemployment rate has soared and schools and
“
I was never your traditional young person. And for me now, my job, my work on the council, means I don’t actually interact with a lot of people my age either. It is usually folks who are older.
— Willie Rivera
”
hospitals have closed. After high school, Rivera took political science courses at California State University, Bakersfield. When he moved to Sacramento to be a legislative aide for Rubio, he transferred to Sacramento State University and completed his Bachelor of Arts in government.
Outside of work, Rivera enjoys cycling, hiking and going to concerts. He and his girlfriend, Jocelynn Moore, who is in law school in Washington, D.C., travel regularly to see each other. His favorite hobby is cooking – especially Puerto Rican food. “There are not very many (better) ways to connect with someone and make someone happy than through food,” he said. “The process involved in cooking it, in presenting it, in eating it and enjoying it all together is pretty unique.” Rivera says not to be surprised if, someday, he switches careers to cook professionally – or maybe even to run a vineyard and winery. When he feels he’s served his purpose on the city council, he doesn’t plan to pursue other political offices. “(I’ll) fade away,” he said with a laugh. “I don’t need to be in elected office to be involved in my community.” If someone asked him to run? “They would have to be quite convincing,” he said.
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People & Community
FOR A CAUSE
Retail therapy Top: Samantha Zabala, right, chats with Jamie Durham while shopping at Encore Boutique. Zabala says she shops at Encore about four or five times a week. Right: Catherine Skow and Tara Walsh of Encore Boutique
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Encore Boutique gives women a second chance at life By Laura Liera
Photos by Mark Nessia
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ara Walsh didn’t grow up in an abusive home. Her parents aren’t divorced. Nor did she lack the means to attend college. But temptations in college took a turn. Alcohol and prescriptions drugs soon became addictions. “I was an addict for three to four
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July 2016
years, solid,” Walsh said. The 33-year-old is now the store manager of Encore Boutique, a fashion boutique that provides job training for women going through the Mission of Kern County’s oneyear discipleship program. It’s been a little over a year since Walsh graduated from the program. She shares her life story to bring strength to others going through similar situations.
In 2014, Walsh hit rock bottom. After losing her fiance and brother-in-law in a severe car wreck, alcohol and prescription drugs were her comfort. “Instead of dealing with everything, I pushed it down to the point of where I had to numb out to function,” Walsh said. “I just didn’t want to feel sad anymore.” A DUI, a visit to jail and having to say goodbye to her children are
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the Bakersfield Art Association. It’s fully renovated with new carpet, paint and handmade dressing rooms built by the men at The Mission. The clothes, shoes, accessories, bridal dresses, men’s clothes, hats, purses and other accessories are all donated items. “We take anything and everything,” Skow said. Shoppers can find reasonably low prices for brand named clothes, from $1 Tshirts to $200 wedding dresses. Donations are always welcome. Plus, donors get to use a 10 percent discount if they shop at the boutique.
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what it took for Walsh to seek help. “I lost everything in a moment,” Walsh said. She went through the transitional program and hit the reset button on her life. When Encore Boutique was getting ready to open last year in October, Walsh was just an intern helping set up. But she was soon hired to run the boutique along with Catherine Skow, director of retail operations and director of the women’s recovery program at The Mission. The idea behind the boutique, Skow said, was to give women work experience in customer service. “They can take what they learn here to any form of job opportunity after they graduate,” Skow said. Because the program is a one-year commitment, women start helping out at the boutique when they reach their six-month mark. The boutique is located in the space formerly known to
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People & Community
TA L K O F T H E T O W N
Well-tailored success Family legacy business celebrates 45 years of service
Tracy Walker Kiser and Herb Walker
By Jason Gutierrez
S Did you know? H. Walker’s started out as a pants store.
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ervice, like style, is as distinct as your personality. People always remember how you made them feel and for 45 years, H. Walker’s has been leaving a lasting impression on Bakersfield’s business community as well as the store’s costumers. Started in 1971 by Herb Walker, the locally owned and operated business was the place to shop for sophisticated, well-tailored men’s clothing. Dress shirts to stunning suits of custom-fit design were found at Herb Walker’s. Customers became friends and service was always five-star quality. Herb’s charm, attention to detail and eye for style set the pace for the next 45 years of service. Although the store hasn’t been owned by Herb for
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almost 20 years, his daughter Tracy Walker Kiser, has kept the Walker charm and attention to detail. You could say it’s in her genes. Offering high-end men’s wear, suits, shoes and accessories, H. Walker’s still carries the same five-star service culture it did in 1971. That type of culture is not something you come across every day and a quality that one should not take for granted. “This is a family generational store; I literally grew up in the business,” Kiser said. “Being only 3 when my dad opened, the store was my second home. My sister and I were very fortunate to go to work with our parents. … Our customers got to see us grow up and I have had the pleasure of knowing them as my extended family.” As big as a city as Bakersfield is, it’s stores like H.
Walker’s and people like Kiser that make Bakersfield really feel like a “hometown.” The store is a wonderland of fashion on all levels. Casual shoes, dress shoes, colorful socks, the softest material and durable quality, H. Walker’s carries clothing to live in. “I really listen to what the customer wants as far as lines, fabrics and fits,” she said. “My advertising and communication through social media has really reached a younger audience. Instagram, Pinterest, blogs and Facebook have been really great platforms to showcase different lines and looks on a daily/weekly basis. We are obviously doing something right considering we have numerous junior high and high school guys shopping in our store and making a statement wearing the clothes.” With great leadership
comes a great team. Kiser handpicks her staff. She looks for ambition and a willingness to succeed at all things in life. “I have a vivacious team with me,” she said. “They vary in ages, backgrounds and goals. It’s tough because I encourage members of my team to move on, especially if this is not your career. I’m constantly training new people and having them learn my customers’ needs and expectations. It is difficult but I appreciate the vast amount of people who have worked at the store and the amount of knowledge I have learned from each of them.” Many nights you’ll pass by the store and you’ll see the light on after closing. The time for retail sales may be over for the day, but the time for customer satisfaction and service is timeless at H. Walker’s.
P H I L A N T H R O P Y M AT T E R S
By Kristen Barnes
Philanthropy under 40 PHOTO BY ROD THORNBURG
The millennials’ definition of giving
W
hat is philanthropy in one word? Giving – wouldn’t you think? The dictionary provides a more detailed definition: “the desire to promote the welfare of others, expressed especially by the generous donation of money to good causes.” And for many generations, we’ve passed along the concept of philanthropy as one of giving funds for a good cause. The list of good causes is extensive and continues to grow each day. With so many opportunities to philanthropically contribute to a better world for all of us, does the method of how philanthropy is practiced only lie in the hands of contributing funds? Studies indicate that to the maturing millennial generation, philanthropy is contributing, but not simply through the giving of funds. In fact, researchers have identified four different methods that many millennials have come to embrace: 1. Knowledge – Knowledge is power. Actually, knowledge is potential power. Applied knowledge is definite power. Through applied knowledge, we can learn to fail and learn to succeed. Because of the lessons learned from past generations, millennials understand this concept of “applied knowledge” better than any other generation from the past and see giving knowledge as a viable form of philanthropy. Anything we learn can be passed on and shared with others. 2. Time – Time is beautiful. We celebrate every new year, month after month, week after week, day after day and moment after moment. It is so valuable in every way, and it is one of the only things that cannot be replaced. With this in mind, millennials understand the power of time and how, what and to whom it is contributed. There is an old saying: “Time is money,” which is certainly one perspective of time. But there is another: “Time is value,” and every single time we contribute, we give value in some shape or form. 3. Emotion – All you need is love. Emotions, or someone’s kinesthetic ability, can be used as a power to give other people certain emotions.
Words can be used to move others based on the measures of success, passion and happiness. Emotion is another form of giving because we give other people the gift of the power to feel through our words, actions and motives. 4. Money – Simply Money In the world that we live in, we use money as a form of measurement. In the case of philanthropy, that same measurement is used to contribute toward the causes for which we are most passionate. Giving funds is our way of supporting the growth and well-being of a particular cause. We all have different passions and different causes we seek to contribute to. However, the simple desire to contribute toward those causes is what creates the concept of philanthropy, not the method in which we contribute. That is the point of philanthropy through the minds and eyes of millennials. Every choice they make has to have a dose of passion behind it. By combining knowledge, time, emotion and money, millennials see philanthropy as not a donation, but ultimately as an investment in the causes they care about. And just what is their return on investment? It is satisfaction of knowing they gave toward the cause of growth. This is the true definition of the gift of giving and perhaps something we could all, regardless of age, learn from.
Kristen Barnes
The Athletics team in the Single A Division walks on the field at the League of Dreams opening day for the 2014 baseball season, a partner with Kern Community Foundation.
– Kristen Barnes is the President and CEO at Kern Community Foundation. Contact her at Kristen@ kernfoundation.org or 616-2601. The views expressed in this column are her own.
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People & Community
O U R TOW N
Public servants take center stage K-9 competition tests skills of police officer and four-legged partner
By Olivia Garcia
PHOTO BY NICK ELLIS
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aw enforcement’s fourlegged public servants will take the spotlight in July when they and their police officer partners compete in series of trials in Bakersfield. The event is anticipated to BPD officer Jerdraw more than 40 local, state and ald Ashby and federal law enforcement K-9 teams Jax start the ready to participate in the compecourse during tition, said Sgt. Jeremy D. Blakethe Bakersfield more of the Bakersfield Police K-9 trials at Rabobank Department. Arena. The event is organized by the Bakersfield Police Department K-9 Facing page: A Unit. K-9 clears an “The public is encouraged to obstacle during attend,” Blakemore said. the Bakersfield “Although there is no fee for K-9 trials at Rabobank admittance, a $2 donation is sugArena. gested at the door to help toward our beneficiary, the American Heart Association.” Blakemore was referring to the nonprofit that has been selected by BPD to receive proceeds raised by the competition. “Each year, we pick a different organization to donate our proceeds to, and this year, we’ve chosen the local chapter of the American Heart Association,” he said. “Last year, we were able to raise $5,000 for the Disabled Children’s Society and our goal is to break that record.” If an individual — Sgt. Jeremy D. Blakemore or business is making a donation toward the fundraising event, they can contact Blakemore, who is a BPD K-9 unit supervisor overseeing the trial
“
This event is unique in that it gives the public an opportunity to see these dogs in action firsthand.
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operation. Raising money for a worthy cause is one of the reasons to organize the competition. But it’s also an opportunity to showcase the talent of law enforcement canines in action, organizers said. Added Blakemore: “This event is unique in that it gives the public an opportunity to see these dogs in action firsthand. These working dogs are an invaluable asset in our
profession, and the hard work and training that is invested in these animals is showcased throughout the competition.” As part of the competition, organizers will be setting up various scenarios that test each team’s (the law enforcement handler and his/her dog) abilities to work together in different settings. Some of these scenarios include an obedience course, an
The 2016 Bakersfield Police Department K-9 Trials
PHOTO BY NICK ELLIS
July 9 Rabobank Arena, 1001 Truxtun Ave. Doors open to the public at 8 a.m.
agility-obstacle course, and other searching and apprehension exercises that mimic some of the situations these teams encounter during a day’s work, Blakemore said. Winners of each event will be selected by a panel of judges who have experience in the law enforcement field – either as former handlers, trainers, or a combination – organizers said. Aside from the competition, there will be activities for the family to check out, including the Community Relations Unit, McGruff the Crime Dog, face
Student of the Year:
Madison Ridley
painting, Child ID, a SWAT booth and bomb squad booth. “We’re looking forward to making this an enjoyable event for the entire family,” Blakemore said. “It’s an exciting competition where people can see dozens of police K-9s in action throughout the day. We’ll also have several other Bakersfield Police Department specialized units on hand interacting with the public. “Attendees can expect a relaxed atmosphere where adults and children of all ages can enjoy the exhibition.”
Woman of the Year: Man of the Year:
Tracey Tipton
Tim Dobbs
The Leukemia and Lymphoma Society congratulates this year’s winners and all candidates who competed for the title. Their efforts and commitment have raised over $166,000 and have made an incredible impact in the search for cures and effective blood cancer therapies.
For information or to get involved, please contact Michele Peters at Michele.peters@lls.org or 661.845.2710 bakersfieldlife.com
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H O M E TOW N H E R O
Sgt. Joe Singletary PHOTOS COURTESY OF JOE SINGLETARY
Bakersfield local continues family’s military history By Mark Nessia
I
Sgt. Joe Singletary
t has always been a goal and duty for Joe Singletary to serve his country. His father was a captain in the Army. His mother was in the Marine Corps. His brother was in the Air Force. Singletary was next in line. After graduating from West High School in 1973, Singleton joined the forest service as a firefighter for two years. Over the course of two fire seasons, he went on 44 different wildland fires, which he felt prepared him for something he still wanted to do: join the military. “Fighting fires in California in the hot summer prepared me for the military,” Singletary, 61, said. “I wasn’t looking at making it a career, but I still wanted to serve.” Singletary joined the Army at 20 years old and received basic and advanced military training at Fort Polk, Louisiana, where a sign that read “Welcome to Little Vietnam” welcomed him. After training, he was deployed and spent 13 months in South Korea, stationed at Camp Casey, as a member of a reconnaissance platoon assigned to control the Demilitarized Zone. “Going out on patrol, they’d say, ‘There’s live landmines and North Korean soldiers out there,’” Singletary said. “Just having to go out into a live minefield was unnerving enough because if you get off your directions, it can be a problem for a guy of 20 years old.” The platoon also had to deal with North Korean
Singletary joined the Army at 20 years old and received basic and advanced military training at Fort Polk, Louisiana, where a sign that read “Welcome to Little Vietnam” welcomed him.
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propaganda aimed at recruiting South Koreans blaring over loudspeakers 24/7 and extreme weather conditions. Singletary arrived in South Korea in July and was issued Arctic gear, despite the 95-degree weather. “I thought, ‘Man, they’re going to take real good care of us,” he said. Then November came and temperatures dropped as low as 40 below zero. The ground froze for the next six months and Singletary, being a member of the infantry, would spend days in the field patrolling the DMZ. “No matter how many clothes you put on, you’re never warm,” he said. Singletary eventually went into the 9th Infantry Division in Fort Lewis, Washington, and attended the NCO Academy and became a sergeant, becoming an infantry squad leader and, soon after, an anti-tank squad leader. Following his stint with the Army, he spent one year with the National Guard in Bakersfield and one year with the International Guard in Fresno. Today, Singletary is a safety specialist for SelfInsured Schools of California through the Kern County Superintendent of Schools. He and his wife, Mary, have four children and four grandsons. The couple spends summers in their cabin in California Hot Springs where they plan for retirement.
PHOTO BY MARK NESSIA
REAL PEOPLE
Meals on wheels Curbside Kitchen gaining popularity downtown By Ellen Cook
O
ne year ago, Chris Gonzalez never thought he would see hundreds of people lined up to eat his food. He just saw a food truck as an opportunity to do what he loves and be his own boss. Now he relishes in the growth of his dream business, Curbside Kitchen. Curbside Kitchen is a local food truck and catering company Gonzalez started in 2015 with his friend Andy Escobar. “On my first day working, I sold less than I made. I didn’t break even. Now I sell every item on the menu at least once every day, and I’m booked for the next three months. It has grown fast, and I see
great potential,” Gonzalez said. Gonzalez brings his food truck to private and special events all around Kern County. “I can move my truck anywhere, and I love it. Food trucks are trending in Bakersfield right now, and I am excited to see what will happen next,” he said. Although Gonzalez sees the local demand for the food-truckstyle eatery, he also loves his job because of his passion for amazing food. “I am always learning something new every day. It is a fun journey,” Gonzalez said. Curbside Kitchen credits its success to social media, adds Gonzalez. “Instagram has helped us get our name and product out there to the public. We post our daily specials, our location and times.”
But the main success is the food. With 12 types of meat prepared in American-style and Spanish-style cooking, the creations are endless. “We are always thinking about new possibilities for our customers. We have breakfast and lunch. We have foods from cow tongue and brains to simple burgers; we want to appeal to everyone. If someone asks us to make something not on the menu, we will make it,” Gonzalez said. Another quality of Curbside Kitchen Gonzalez admires is the ability to showcase downtown Bakersfield. “Our location is perfect because we draw residents to downtown that have never explored the area before. We are easy to find, parked right across from The Padre. I love being able to tell people about the great things Bakersfield has to offer.” Besides its downtown location, Curbside is celebrating the opening of their new location, on the corner of South Union and California Ave inside Valero gas station.
Chris Gonzalez, owner of Curbside Kitchen
The Curbside Kitchen Catering Company is located across from The Padre Hotel Open Tuesday through Friday, from 7 a.m. to 3 p.m. Follow Curbside on Instagram @curbside_kitchen
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People & Community
H I STO RY
By Julie Plata
Burgers, shakes and cars
CALIFORNIAN FILE PHOTO
Cruisin’ into Bakersfield’s drive-ins
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ong before Snapchat, Instagram and Twitter ruled teenagers’ lives, another social craze swept across the country – cruising. The nation experienced a new era at the end of World War II as automobile ownership increased. During the 1950s, the American automobile culture emerged as more people moved to the suburbs and started commuting to work. Teenagers were also eager to experience the freedom of driving, while also hanging out with their friends. The cruising bug bit Bakersfield’s teenagers and their destinations of choice included stops at several drive-in restaurants including, Michener’s, Andre’s, Stan’s and Ken-Ken’s. Bakersfield’s drive-ins served an important purpose during the height of the city’s cruise craze. They provided a place for friends to meet up and share a meal, for couples to court and for rivals to sometimes face off. If a young man wanted to impress his 126
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date over a shake, Andre’s was the place to go. You need look no further because Andre’s guaranteed their shakes were better than all others. An advertisement in the Oct. 29, 1955, Bakersfield Californian revealed the secret to the thickness and creaminess of their shakes was the use of their new automatic milkshake machine. Under the ownership of the Andre siblings – Joe, John and Mary – the first Andre’s Drive-In location opened on Niles Street in 1955. A second location was opened two years later on Brundage Lane. Although the franchise was in its infancy, the Andre family previously ran Andre’s Dairy Bar and established a reputation for good, quality food. Popular menu items at Andre’s DriveIn included the giant French burger, golden brown french fries and pastrami sandwiches. Young patrons could expect to pay just a dime for fries and 19 cents for a burger, unless it was Tuesday or Wednesday. The giant burgers sold for a special price of 15 cents!
If Andre’s didn’t have what you were looking for, Michener’s was sure to please. Michener’s was one of Bakersfield’s first drive-in restaurants. Paul H. Michener built the first of his two locations in 1931 at 1301 Baker St. The second location opened in 1935 on 18th and Q streets, but by 1939, the Michener’s decided to retire from the restaurant business. In 1940, Russell Hall took over ownership of Michener’s and created a thriving enterprise. Looking to give Andre’s a run for its money, Michener’s advertised in the Nov. 7, 1955, Bakersfield Californian that they had “milkshakes you can eat with a spoon – made to your individual order.” Customers were promised fine food, quick service, and clean and pleasant surroundings. At the Baker Street location, you could choose to eat either in your car or inside and there was no shortage of free french fries with the purchase of a
CALIFORNIAN FILE PHOTO PHOTO COURTESY OF THE KERN COUNTY LIBRARY
hamburger or cheeseburger. Stan’s Drive-In, located at 1900 Union Ave., formally opened in June 1954. Owner Stan Burke built the largest and most modern drive-in located in Bakersfield. The drive-in carport accommodated 80 cars and remained open from 11 a.m. to 3 a.m. the following day. The large dining room up was open 24 hours a day. Referred to by the June 1 Bakersfield Californian as “a restaurant that is the envy of Hollywood and Miami Beach [and] a blessing for this fastgrowing city,” Stan’s appealed to both teenagers and adults. In addition to the standard fare of burgers and fries, customers could enjoy full-course dinners starting at $1.35. Stan’s claim to fame, though, was its barbecued beef and secret sauce. Both were happily brought to customers by Stan’s majorette carhops. Kenyon Nashold opened Ken-Ken’s Drive-In, located at 1901 Niles St., in the early
1950s. Ken-Ken’s motto, “You can pay more but you can’t buy better burgers,” assured customers received top-quality food. Low prices made the drive-in a popular spot, along with 25 cent burgers and shakes.
If a young man wanted to impress his date over a shake, Andre’s was the place to go. By the turn of the new century, many of these iconic establishments disappeared from the scene. Like with every passing generation, trends change. For some, the memories of cruising down the streets of Bakersfield remain as vivid as the taste of the meals eaten at those driveins.
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People & Community
POWER COUPLE
Power of two
PHOTO BY SCOTT HISLOP
Couple’s relationship strengthened through lifting
By Gabriel Ramirez
T
here are power couples like Beyonce and Jay Z and Michelle and Barack Obama and then there’s Bakersfield power couple Evan and Priscilla Snydman, who emphasize the power aspect of their relationship through their mutual interest in powerlifting. While Evan has been powerlifting for eight years, his wife wasn’t far behind. “I was doing CrossFit and intramural volleyball and softball when I met Evan,” Priscilla said. “It wasn’t until early last year that I made the transition into powerlifting and never looked back.” Powerlifting is a sport that consists of three lifts: squat, bench and dead lift. Competitors have three attempts at each exercise and the best lift from each is added together. Failing to complete at least one attempt results in disqualification. The couple competes two to three times a year with their next one being sometime this fall. While Evan has received first place in some meets, he said the awards don’t count so much as where you’re 128
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ranked in total amongst your peers in your class. “I’ve gotten first place at my last two competitions – won Best Lifter Award in the Women’s Open Raw category at my most recent competition in April – qualified for both nationals and worlds, and set the new California state record for dead lift,” said Priscilla, who is currently ranked No. 18 in the nation. Priscilla’s current max lifts are a 330-pound squat, 176-pound bench and 402-pound dead lift. Evan squats 682 pounds, benches 440 pounds and dead lifts 705 pounds. Evan said his greatest challenge has been coming back from injuries while Priscilla has cited changing eating habits and learning to eat to fuel the body as her No. 1 challenge. “Now, I see my body as a machine and I fuel it with the right things, eating six meals a day, trying to drink a gallon of water every day and making the time to prepare meals,” she said. “I really started to notice a difference in my lifts when I started to fuel my body properly.” The couple met in Philadelphia in 2013 before deciding to move back to Priscilla’s hometown of Shafter two years ago. They were married in 2015 and currently reside in Bakersfield.
Priscilla currently works as an executive assistant for Jaco Oil Company and Evan is a strength coach/personal trainer with National Academy of Strength and Power Gym. The couple agrees that powerlifting is something that has helped the relationship. “It does help the relationship because there’s a mutual respect and understanding of how we are feeling both mentally and physically in a training cycle or leading into a competition,” Priscilla said. “Powerlifting is an enduring sport that requires you to have patience, understanding and the desire to grow continually if you want to succeed. We take the same approach in our relationship. We share the same passions and inclination to persevere.” While powerlifting is a huge focus for the couple, they also like weekend getaways, finding new places to eat, watching the latest Marvel and DC movies in theaters and hanging out with family and close friends. “Along with getting stronger, I’d like to break the stigma that is associated with female powerlifters,” Priscilla said. “People seem to think that you will get big and bulky or become manly by lifting heavy.”
PRIME FINDS
Woof, woof, woof ... this metal canine yard art looks great indoors, too!
Fast food that’s good for you!
Shop Rags to Rescue repurpose store. Many quality items at reasonable prices! Visit us at 234 H St. Open Tuesday through Friday noon to 4 p.m. Saturday 10a.m. to 4 p.m., facebook.com/haltdogrescue. All purchases support the work of HALT Rescue. Please make a difference. Spay and neuter!
Are the kids bored with summer already? Take them to paint ceramic figurines, boxes and banks, including these cool fast food banks! Walk-ins are always welcome and there are lots of items for parents to paint, too! Color Me Mine at the Marketplace, 9000 Ming Ave., 664-7366, www.bakersfield.colormemine.com.
Vintage Americana Farm Girls Vintage Finds 2113 Q St. Open Wednesday through Saturday, 10 a.m. to 4 p.m. www.farmgirlsvintagefinds.com
I heart USA bangle This marvelous charmholder hinged bangle lets your patriotic spirit shine when you wear this red, white and blue hand-enameled flag bangle with hearts as stars. It’s perfect for Independence Day and beyond. Reads, “I love USA” on one side. Christine’s, 4915 Stockdale Highway, 834-3068.
Summer is here Make summer a breeze with light and comfortable dresses from Sugardaddy’s. 5512 Stockdale Highway, 325-8300, www.facebook.com/sugardaddys.
Paintings featuring Kern County and the Central Coast For your home or office, watercolor and oil paintings by local artist Charlotte White. To contact the artist, call 330-2676.
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877.314.7511 BakersfieldHyundai.com
Canyon Hills Pull For Hope Sporting Clay Shoot Date: May 14 Held at 5 Dogs Shooting Range Photos by Mary Davis
Bob Thompson, Gene Thompson, Randy Thompson and Terry Thompson
Fred Paggi, John Abbott, Dean Butler and Gary Bray
Pat Dillard, Glen Clark, Rodney Henderson and Evan Henderson
Ron Gibson, Shane Adams, Steve Renick and Paul Perry
John Thompson, Joey Nugent, Jacob Longcrier and Jeff Thompson
Seth Valdes, Ken Loftis, Ben Carrasco and Angel Anquino
Cynthia Giumarra, Marcus Valdes and Tami Thompson
Nick McLean, TJ Barrie, Mark Sudenga and Jake Trotter
NOPAYMENTS 6MONTHS FOR
YOUR CHOICE 2017 HYUNDAI ELANTRA 2016 HYUNDAI SONATA Hyundai Motor Finance (HMF) will pay a buyer’s first 3 scheduled monthly payments (up to a total of $1,000) on approved credit. Buyer must pay any values that exceed $1000. PLUS, the buyer can defer their payments under the finance contract for 90 days. If deferred, the first scheduled monthly payment, to be paid by HMF, is due 90 days from the date the purchase contract is executed, with buyer’s first payment due 180 days from the date of purchase. Interest begins to accrue from the contract date. Buyer is responsible for all remaining payments This offer may not be combined with other special offers except the HMF Conquest tier upgrade, the HMF Loyalty tier upgrade and the HMF College Graduate Program. Offer expires 7/5/16.
661.952.7234 BakersfieldHyundai.com
5300 Wible Rd. Bakersfield, CA 93313
¡Hablamos su idioma!
877.314.7511 BakersfieldHyundai.com
Humanitarian Awards and Banquet and Fundraiser Date: May 12 Held at The DoubleTree Hotel Photos by Greg Nichols
Elisa Garcia and Brandie Vigil
Susan and Jeremy Tobias
Ralph, Rose, Tony, and Elva Martinez
Cheryl Taylor, Mayor Harvey Hall and Dick Taylor
Dave Plivelich, Dustin Pitcher, Roxana Villagrana and Esperanza Contreras
(Left back) Pritika Ram, Elida Valdez, Erica Gonzales, Gustavo Diaz De Leon, (front) Marycela Tamez, and Patti Barraza
2016 HYUNDAI
ACCENT
2016 HYUNDAI
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Sing C. Yue, John Mastalski, Jesus Gonzalez and Derek Harman
Louis Medina and Alissa Carlson
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99
lease per month More than 5 at this payment Excludes tax, license and doc fee. All leases 36 month lease through HMF on approved credit. No security deposit required. 12k miles per year. Accent MSRP $15870, requires $4999 due at signing ($2999 cash or trade equity, $1500 HMA lease cash, $500 HMA Value Owner Coupon). Elantra MSRP $19230, requires $5499 due at signing ($2999 cash or trade equity, $2000 HMA lease cash, $500 HMA Value Owner Coupon). Sonata MSRP $22525, $6499 due at signing ($3999 cash or trade equity, $2000 HMA lease cash, $500 HMA Value Owner Coupon). Customer must own current registered Hyundai to qualify for HMA Value Owner Coupon. Offer expires 7/5/16.
661.952.7234 BakersfieldHyundai.com
5300 Wible Rd. Bakersfield, CA 93313
ยกHablamos su idioma!
877.314.7511 BakersfieldHyundai.com
11th Annual Driller Football Hall of Fame Date: May 19 Held at The Marriott Hotel Photos by Greg Nichols
Devonne Edwards, Paul Golla and Johnny Maran
Leeta and Coach Lance McCullah
Sheryl Dinnoo, Shelly Golla, Adam and Tiffany Levinson Brian Walker, Debbie Olivas, Archie Parks and Coleman Olivas
Steve and Emily McCullah
Tim Hartnett and Chad Provensal
Steve Wofford and Pat Preston
Special Services Include: • Colonoscopy • Endoscopy • Video Capsule Endoscopy • ERCP • Cancer Screening Esophageal pH & Motility Study • Treatment fo Liver Diseases • Ambulatory Endoscopy Center 9870 Brimhall Rd. #100 Bakersfield, CA 93312 (661)588-8725 Fax (661)588-8749
20041 Hwy 202, Valley Blvd., Unit 3, Tehachapi, Ca 93561 (661) 822-0377 Fax (661) 588-8749
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Isaiah and Dejon Jernagin, Bryson Briggs and Devon Edward
877.314.7511 BakersfieldHyundai.com
2016 Kern County Sheriff’s Office 5th Annual Honor Run Date: May 21 Held at Hart Park Photos by Greg Nichols
Sarah, Debbie, and Mike Lewis with Gunner (dog)
Ellie, Chris and Stacey Wilson
Hannah and Lourdes Bucher
Cheryl and Dick Taylor
Melissa and Devin Brown, Brandon Stallings, and Michael Caves
Armando and Marbella Mendoza, Craig and Charla Coupland and Maurice Thomas
Chad Smithson and Katelyn Huntington
Liz Nicklaus, Alisha Boatman and Bre Massey
Julia Portillo, Luis Ramos and Victor Castaneda bakersfieldlife.com
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Roof Top Gala benefiting Kern Down Syndrome Network Date: May 21 Held at The Padre Hotel Photos by Carla Rivas
Amanda Cornejo and Lynn Martinez
Charlie Vallicella and Jessica Mathews
Cianne and Matthew Gresham
Robert McDonald and Mia Conley
Lori and Drue Venters
Ashley and Anthony Fruguglietti
Amy Thelen and Michelle Williams
Pama Mosier and Lydia Ranger
Moses Reyes, Kelly Kulzer-Reyes, Jessica Grimes and Traco Matthews 134
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877.314.7511 BakersfieldHyundai.com
Bakersfield Craft Beer Festival benefiting CSUB Scholarships Date: May 28 Held at Cal State Bakersfield Photos by Carla Rivas
Bryce, Tonya and Travis Sterling
Junjun Gong and Julia Luo
Becky Madera and Michael Martinez
Bruce Lumis, Preston Love and Blaine Neptune
Katie Caffrey and Ellie Meyer
Constantino Page, Lisa Sorensen, Rey Rodriguez and Natalie Horvat
Brandon and Breann Cope
Jessica Massey, Brian Flynn and Mirella Swan
Candy Rubalcava, Elizabeth Duran, Andy Garza and Flor Chua bakersfieldlife.com
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877.314.7511 BakersfieldHyundai.com
Wounded Heroes Fund Date: June 11 Held at Cafe Med Photos by Carla Rivas
Claudia and Mike Stepanovich
Kelly Brown, Cassie Wright and Rubae Griffin
Laura Porter, Melina Thorpe and Kristin Smith
Retired Sergeant Major Jeremy Morton, Wendy Porter and Joe Drullard
Stacie and Clayton Campbell, Kim and Kyle Carter and Pat Brown
Nestor and Erica Cruz and Zack Julien
Deborah Alexander, Brad Peters, Shannon Grove and Liz Peters
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You’ve Chosen Blue Shield of California, Now Choose Bakersfield Heart Hospital.
Bakersfield Heart Hospital is proud to be part of the Blue Shield of California healthcare provider network. Now Blue Shield members can not only choose Bakersfield Heart Hospital for premier cardiac care, but for all their other healthcare needs, too. Bakersfield Heart Hospital has always been a number one choice for cardiac care. But did you know more and more people are also choosing our Joint Replacement Center, Brain and Spine Center, Full Service Emergency Department and Center for Wound Healing?
Make a better choice. Choose Bakersfield Heart Hospital.
Blue Shield of California is an independent member of the Blue Shield Association.
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BakersfieldHeartHospital.com | 3001 Sillect Ave. | Bakersfield, CA 93308 All major insurance groups also accepted. bakersfieldlife.com
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People & Community
LAST WORD
Hello retirement! Reflecting on a career of educating minds, hitting high notes
By Martha Novak
T
eaching was never a job for me. It was a calling. I loved every child I ever taught. My philosophy is that the children might not remember the reading lessons I worked so hard on, but they will remember the love they felt from me. I began my career at Orosi Elementary School in Orosi, California, teaching first grade. Over the course of my 52 years in education, I taught kindergarten at the Walt Disney School in Anaheim and in Chicago, first grade in Buttonwillow, fifth grade at St. Francis School and eighth grade in Wasco. But I have to admit that what I loved teaching most was vocal music. I first taught vocal music in Shafter and I spent 25 years doing so. When I meet a former student, if they were a music student of mine or a member of one of my choir groups that toured around kern County, they’ll often start singing a song they remembered me teaching them. Music has always been a big part of my life. My father, a preacher, would often have my sisters and I perform for a service under our mother’s direction. I brought this love of music to my teaching. I loved singing along with my students or teaching my 138
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July 2016
younger children songs like “Grand Ol’ Flag” and “Magic Penny.” Along with music, my classrooms were often filled with laughter. If parents only knew what children tell their teachers! There was never a day we didn’t laugh in my classroom, whether at something unexpected a student said or at one of my own well-meaning goofs. At 78-years-old, when the time came to retire, I knew I wasn’t going to be able to remove myself completely from education. I will continue to volunteer at Beardsley Elementary School but that may happen until sometime next year. For now, my first summer of
retirement will be spent recuperating from knee replacement surgery. In the meantime, through the months of physical therapy, I’ll be putting together my first book about my teaching experience and spending time with my husband, Ray, at our trailer near California City. Here’s to a wonderful life of retirement!
Martha Novak
– Opinions expressed in this column are those of Martha Novak.
I used to be a Real Estate Agent…
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