Enjoy Magazine: South Valley Living - April 2015 by Enjoy Magazine: Northern California Living

South Valley Living Magazine

April 2015

Spring in the Air

www.enjoysouthvalley.com

Enjoy the magazine It’s on the house

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May 9 & 10

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Contents ®

South Valley Living APRIL 2015

Destination 7 The Gazebo Gardens’ Food Truck Nights in Fresno

Good Finds 10 The Family Ties of Luis’ Nursery in Visalia

INTER EST 28 Fun Times Ahead at Visalia’s Rawhide Baseball Stadium

loca l s 17 Tasty Offerings at the Lunch Box 22 The Growing Story of KMK Organic Farms 25 Visalia Technical Early College High School

on the m ap

13 Hanford’s Historic Vendome Building

In Ev ery issue

30 Enjoy the View— Christopher London Cardenas 32 What’s Cookin’—Delicious Deviled Eggs 34 Spotlight—Calendar of Events 36 Store Front—Honey Bee Pottery 38 Giving Back—Habitat for Humanity’s ReStore Thrift Store and 10th Annual Birdhouse Auction

Luis Nursery photo by Josiah Alter

Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH. APRIL 2015 ENJOY | 3

Side Notes Who we are, what we do...

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Add your event on our website. It’s easy and it’s free! And if you get it on there early enough, we’ll put it in print. Please visit www.enjoysouthvalley.com to post your calendar events. If you’d like your event to be listed in the calendar section of Enjoy magazine, it must be posted on our website by the 5th of the month—one month prior to your event. For example, a May event will need to post by April 5. Thank you. www.enjoysouthvalley.com is also a great resource for information on current and past issues.

Enjoy the store Stop by and check out all the local goods from area artisans. We’ve got stores in Visalia, Redding and Red Bluff all ready to help you find the perfect gift. And once you’ve found that perfect gift, get it wrapped in one of our “Made to Enjoy“ wood crates. Also, check out our new recipe promotion... for a limited time, and while supplies last, spend $50 at any Enjoy store and ask for your free gift with purchase - a “Made to Enjoy” hand-made wood recipe box along with 12 months of our Enjoy recipes. The Corner of West & Center, Downtown Visalia 1475 Placer St., Suite C & D, Downtown Redding 615 Main St., Downtown Red Bluff

Delivery with a smile. Say hi to the amazing team of Hayden McCaw and Alex Pujol as they deliver the latest and greatest Enjoy. With a smile on their faces, these kind, courteous young men are bringing something “enjoyable” to a business near you! Contact Monica Fatica at monica@enjoymagazine.net if you’re interested in having Enjoy at your business.

Got great story ideas? We’d love to hear what you want to read about! Send your story ideas

featured PERSON: yvonne mazzotta Co-owner and publisher, Yvonne Mazzotta exudes creativity. In fact, she lives and breathes it. A wife, mother, business owner and creative guru, she’s constantly juggling to balance it all. With three active boys ranging in age from 13 18, she’s definitely got her hands full, but finds her respite in creating beautiful ad campaigns and engaging editorial layouts. After doing this for more than 25 years, she knows her stuff!

(just a couple of bullet points of why it would interest our Enjoy readers) to info@enjoymagazine.net

Check out our sister publication, Enjoy Magazine: Northern California Living at www.enjoymagazine.net

Food Trucks at Gazebo Gardens photo by Peter Amend

south valley Living

Yvonne Mazzotta publisher Michelle Adams publisher Ronda Ball editor-in-chief Kerri Regan copy editor Michelle Adams graphic design monica fatica consultant/ advertising sales representative luci long advertising sales representative lynn learned advertising sales representative

APRIL 2015

brandi barnett sales assistant/event calendar/website

Springtime seems to have gotten a head start this year, and the season of rebirth is now officially in full bloom. Benevolence also blooms in the South Valley, and you’ll be inspired by Habitat for Humanity’s ReStore thrift store, which is opening doors for families in need – literally. The shop is embracing the process of upcycling and repurposing for home improvement, while helping low-income homeowners break out of poverty. You’ll be amazed by Visalia Technical Early College High School, which helps students see the future with its focus on college and career readiness. The innovative campus gives students hands-on experience with veterinary science, environmental horticulture and more. Our national pastime is back in full swing, and it’s easy to get a front-row seat and watch some of baseball’s rising stars at Rawhide Stadium. The Class-A affiliate of the Diamondbacks calls Visalia home, and the remodeled stadium is a friendly, comfortable place to catch a game. Then, meet Michelle and Kyle Reynolds, who were organic farmers before organic farmers were cool. Their KMK Organics began in a small backyard garden, and it’s now an 80-acre certified farm and full-fledged grocery store. Another visionary entrepreneur is Luis Gonzalez, who came to Visalia with only his wife and a vision. A quarter-century later, his nursery is a Visalia mainstay. Looking for a new place to enjoy a meal? The Lunch Box in Exeter specializes in comfort food, with a side of family, friendship and community service. Or check out Gazebo Gardens’ Food Truck Nights, where fare from a fleet of food trucks is paired with craft beer and local music. Enjoy sweet spring!

Hayden McCaw Alex PUjol deliveries

www.enjoysouthvalley.com 505 W. Center St. Visalia CA 93291 559.804.7411 Email General: info@enjoymagazine.net Sales and Advertising information: monica@enjoymagazine.net

© 2015 by Enjoy Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising. Enjoy and Enjoy the Store are trademarks of Enjoy, Inc.

COV ER PHOTO

Margot and Ryken Armerding Mustard field in Ivanhoe Photo by Kelli Avila www.kelliavilaphotography.com

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APRIL 2015 ENJOY | 5

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destination

By FACHE DESROCHERS

Photos: PETER Amend

keepon truckin' T h e Ga z eb o Garde n s ’ F o o d T r u c k Ni g h ts i n F res n o

It’s the simple things in life that often give us the most joy. It’s certainly fun to dress up and do it big, but there’s no denying the unadulterated pleasure of something like eating a delicious treat from a snack stand with the sun warm on your face. Or sipping a cold beer in a lovely park, the smell of flowers mixing with the aroma of hops on your tongue. Or sitting shoulder to shoulder with your neighbors, while live music underscores your conversation. The best of all these worlds don’t come together often, but when they do, it’s nothing short of magical. But if you just can’t wait until the next summer music festival or casual garden party, Fresno’s Gazebo Gardens has got you more than covered with their Food Truck Nights. Gazebo Gardens is one of Fresno’s most time-honored businesses. The nursery has been there since 1922, and the current owners, partners Brian Guerrero and Natalie Clark, are about the seventh stewards of the space. “We’re the oldest, funkiest nursery between San Francisco and L.A.,” Guerrero says with a grin. Gazebo Gardens is an established expert in landscaping and plants of all types, though roses have long been what they are known for. In fact, the specialist that developed their famous Rose Formula has worked at the nursery for

30 years. And that’s exactly the spirit of Gazebo Gardens: Simplicity, local integrity, and community. This makes it easy to understand exactly how Food Truck Night sprung up: Just as it happens with plants, the culture of the local community took root in the rich, open soil that the pair has been carefully cultivating. There was a time when the classic taco truck was the only thing representing what has now become a full-blown gastronomic movement. And although nothing can beat one’s favorite roadside carne asada, the food truck culture has come a long way very quickly. In recent years, food trucks have enjoyed a contagious popularity and are staples in most American cities. Now, amongst the roses at Gazebo Gardens, this phenomenon has found its Valley footing. It all started in September 2013, when Guerrero and Clark decided to host a few fundraisers at the nursery. They promoted their events with local food trucks and craft beer; and the resultant turnout ended up blocking the bordering Van Ness Avenue with people. And so, Food Truck Night burst into bloom. The event was initially held only on Saturdays, but community enthusiasm was such that it quickly expanded to Fridays, as well as Thursdays in4 continued on page 8

APRIL 2015 ENJOY | 7

the spring and fall. The event is held from 5 to 9 pm on all three nights (rain or shine), and features a fleet of food trucks situated amongst the roses, an excellent selection of freshly poured craft beer and local music. There is also a pervasive sense of friendliness and community, which has been carefully encouraged by Guerrero and Clark, who set up the beer garden to facilitate togetherness. “We decided to install tiny bistro tables and communal beer hall tables, which make it so you have to sit next to people you don’t know,” says Guerrero. “And people seem to like that. When I’ve been in Europe and other places where that kind of seating is common, I’ve noticed that it seems to be intentional…everyone has to get together. So we tried to keep that spirit of encouraging closeness and friendliness.” While clustered at these tables, patrons can enjoy a range of cuisine that includes Korean barbecue, gourmet pizza, homemade ice cream, breakfast-for-dinner, tamales and fusion tacos, to name just a few. And it seems as though with every visit, a new truck is offering up its own imaginative specialties. Once you have your choice draft in one hand and delicious treat in the other, it’s time to enjoy the sounds of the evening. Live music accompanies

every Food Truck Night, with Thursdays featuring open mic nights, and art hops occurring on the first Thursday of every month. So whether you come for the cuisine, the brews, the sounds, the sights or the cozy community feel, you will find yourself surrounded by like-minded neighbors who are brimming with good spirits, and happy to see you. “The interesting thing is that we haven’t advertised this much at all, and yet it’s got a substantial following of a few thousand people,” says Guerrero. “And we love it. On the average Food Truck Night, everyone comes out. Couples with their dogs, friends in groups, families with kids, everyone. It’s great to be able to see all our neighbors here, having a good time.” Exquisite food, fine beer, great music and an excellent crowd. The only thing missing now from Food Truck Night is you. • Gazebo Gardens • 3204 N. Van Ness Blvd., Fresno Food Trucks and Live Music Friday and Saturday 5-9 pm Spring & Fall Thursdays 5-9 pm (559) 222-7673 • www.gazebogardens1922.com Find them on Facebook, Instagram and Twitter Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.

8 | Enjoy APRIL 2015

Local, Organic & Sustainable

Mocc Shoppe. Genuine leather moccasins hand crafted in Central Cali.

Tasting Room & Winery 1665 Simpson Street, Kingsburg (559) 419-9159 www.ramostorres.com

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GOOD FINDS

By jordan venema

Photos: Josiah AlteR

T H E FA M I LY T I E S O F L U I S ’ NU R S E R Y I N V I S A L I A When Luis Gonzalez moved to Visalia, he came with little more than his wife and a vision. He had no connections, no family or friends waiting for him, no roots planted – not yet, anyway. Then in 1990, Luis planted seeds and built a nursery from the ground up. Twenty-five years later, Luis’ Nursery is still a Visalia fixture. Gonzalez’s journey began long before he heard the word Visalia, long before he imagined leaving Mexico. The first steps of that path were laid by a U.S. government program that imported Mexican fieldworkers to supplement the shortage of working-age men caused by the war. Those workers, called Braceros, Spanish for “those who use their arms,” first arrived in 1942 to harvest sugar beets in Stockton. For 22 years, millions of Braceros came to work throughout the United States, Gonzalez’s father among them.

10 | Enjoy APRIL 2015

Through a thick accent, Gonzalez tells how he first came to the United States in 1970. “It was my 20s, and I don’t mind that you put in the magazine that I was an immigrant when I come from Mexico,” he says proudly. “He came with a bag full of inspiration and motivation,” adds his son-in-law, Larry Espinoza. “He had nothing.” Gonzalez’s father came to Los Angeles through the Bracero program, and later asked him to follow. “I didn’t want to work for the nurseries,” Gonzalez says. “I want to do something else, but I find out there was nothing else but the nursery for me, because I didn’t speak the language.” Gonzalez’s first years in L.A. were especially difficult. “Over there, I just worked and go straight home, seven days a week,” he says. Compounding his schedule, Gonzalez neither had roots in L.A. or a

desire to work in the nursery. “Since I was young I wanted to drive a truck bad or work the factory,” he says. Despite these difficulties, Gonzalez flourished. “He moved up the ladder very quickly without knowing that field,” says Espinoza. “He’s very charismatic, and his English wasn’t that strong but people loved being around him.” “Every day I’d learn one plant. In 30 days I learned 30 plants. I never learned my English,” Gonzalez says with a laugh, “but I learned my plants.” After nine years in L.A., a business acquaintance asked Gonzalez to help him build a nursery in Visalia. “The guy offered him good money to help him come over here,” Espinoza explains, and for the next decade, “Luis ran the place.” “He had so much of a following those days,” says his son-in-law, “and he had some strong supporters to help him start his own place.” So in 1990, with financial investors, Gonzalez was finally able to build his own nursery. Three years later, “he was able to buy it outright,” says Espinoza. When Gonzalez first came to the United States 45 years ago, he had to put his own dreams aside. There’s a subtle irony that for Gonzalez, his immigration story was the frustration of his dream, when for so many others the United States represents the fruition of those dreams. But for Gonzalez, L.A. meant mere survival, the uprooting from his home. Visalia, though, “was easy, right away,” says Gonzalez. Visalians were kinder, more welcoming, and for the first time since Mexico, Gonzalez found community. Soon, family and friends from L.A. followed in his footsteps. “A lot of people followed him here,” Espinoza says. “He has his mark in a lot of things here.” The most noticeable mark is the nursery itself, the fruit of Gonzalez’s labor. A one-stop shop for shade and fruit trees, plants and flowers, tools, soil and fertilizer, Gonzalez’s nursery is also much more. He

wanted to create a fun atmosphere for families, so he built a fish pond, waterfall and aviary; there are live desert tortoises, as well as (not so live) Bigfoot and dinosaurs. “At the end of the day, we want to be here for the community and we want to make this an experience,” says Espinoza. “Some people just want to walk around and get their minds off things. It’s a peaceful place.” While Gonzalez’s most noticeable mark is the nursery itself, his roots grow even deeper. He came to Visalia with only his wife, but now his family is three generations deep, and his brothers, daughters and son-inlaw work at the nursery too. “I’m really proud,” says Espinoza. “He made it easy for me to work here … because he built such a rapport with people.” As for Gonzalez, “he’s here every day of the week, and I don’t know if he’ll ever leave this place,” says Espinoza. But Gonzalez says with a laugh, “I don’t do nothing.” While that’s probably untrue, after all his work, sacrifice, and commitment to this community, who would begrudge him the rest? • Luis’ Nursery • 139 South Mariposa Ave., Visalia • (559) 747-5015 Daily: Mon-Sat 7am-5pm, Sun 8am-4pm www.luisnursery.com • Find them on Facebook

Jordan Venema is a freelance writer and California native. He’s a fan of wild stories, impetuous traveling, live music, and all the food. But mostly, he’s a fan of his six-year old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

APRIL 2015 ENJOY | 11

Welcome

Watson’s to

where healthy living & healthy eating meet

Watson’s is an essential health hub where you are able to shop, taste, relax, entertain and educate yourself with all your health needs.

Watson’s

Veggie Garden

Health Foods

Mon-Thurs 9-6/Fri 8-5 Mon-Fri 10-4 Market: (559) 732-3866 Deli: (559) 635-7355 www.watsonshealthfoods.com www.facebook.com/pages/Watsons-Health-Foods

ON THE MAP

By jordan venema

PHOTOS: CHRISTY CANAFAX

—I F YO U —

BUILD IT H A N F O R D ' S H I S T O R I C ve n d o me b u ildi n g

In 1891, Fred Moore built a warehouse to store and sell farm equipment, and by 1895 he expanded his Hanford business with a two-story brick building. And just like most of this valley’s history, one of Hanford’s oldest and most storied buildings has its roots in agriculture. In 1899, the Vendome Hotel moved into the building that has since borne its name. Kate Jacobs, the Vendome proprietor, further expanded the building to the corner of 8th Street and Irwin, dividing the lower level into business spaces and creating 60 bedrooms for the upper story. The Vendome operated as a hotel for another 50 years until the Sharp family purchased the building in the early 1950s.

Despite expansions and renovations, different owners and tenants and uses, the Vendome building remained. Two centuries turned, dirt roads were paved over, horses gave way to automobiles, while people came and went. And yet the Vendome was always there – until, one day, it wasn’t. In July 2012, a fire destroyed the Vendome, reducing an iconic piece of Hanford’s history to ashes. Bob Sharp, whose grandfather bought the hotel, remembers the morning he woke to the news. Sharp’s father, Sid, left a message on his phone: “We’re downtown, watching the building burn down.” Sharp recalls feeling overwhelmed, “not so much for our own loss, but for the tenants that were there.”4 continued on page 14

APRIL 2015 ENJOY | 13

“The building,” says Sharp, “is a commitment to Hanford, a commitment to downtown.” The fire that burned down the Vendome destroyed more than private property. The Vendome’s historical, social, economic and aesthetic role in Hanford meant the whole community, not just the Sharps, felt its loss. The Sharps knew this as well as anybody, and were quick to rebuild. “My dad had always been a big proponent of downtown business and keeping downtown vibrant,” explains Sharp. “He felt the Vendome served a purpose for downtown commerce, so he wanted to rebuild it.” Construction of the new Vendome began around the end of 2013. Sid Sharp, his son explains, was the kind of man who always had a project going, from working on cars to assembling model planes. “Building the Vendome, and the experience and technique and skills that he brought to this development really were a culmination of a lifetime of work,” Sharp says. “He brought it all to the table on this one.” When the Sharps bought the Vendome in the ‘50s, the building was leased for commercial purposes. At the time, explains Sharp, “everything was about modernization, so they shut the doors and boarded up all the windows upstairs and stuccoed the building.” In hindsight, Sharp says this was a bad move, by preservation standards. But covering the original and ornate façade inadvertently helped preserve its windows, façade and interior. “It was a time machine,” says Sharp. So even though the fire damaged the building beyond repair, pressedtin detail trims from above the windows that had been preserved were recoverable. “Out of the wreckage, I was able to salvage some of those pieces and use a mold to make reproductions,” says Sharp. “We wanted to take as many styling cues as possible from the original building” to capture the Vendome’s spirit while building something for the time. In a way, then, the fire was a blessing in disguise. The new building restores original architectural elements that the Vendome had lost through remodels and renovations. “Ironically enough, the new building looks more like the original Vendome than the building did” at the time of the fire, Sharp says.

14 | Enjoy APRIL 2015

Also, prior to the fire, the upper story was unusable. “My long-term plan” prior to the fire, Sharp says, “was to do something with the upper story to turn it into loft space.” To retrofit the building, however, was always too expensive for Sharp. “The fire came along and with that we had the opportunity to start from ground zero.” The fire may have destroyed one building, but it has given back a historically inspired structure with mixed-used purposes. The new Vendome has eight commercial spaces on the first floor and eight modern apartments on the upper story. “The apartments themselves are modern, but the common areas, like out in the hallway, the staircase, all look very turn of the 19th century,” Sharp says. The hallmark of successful and vibrant downtowns (consider San Luis Obispo or Santa Barbara) is mixed-use buildings. They represent vitality and encourage multiple uses of space. “Projects like this can really help us turn the page as far as getting renewed growth and interest,” says Sharp, which was always his father’s goal. Sid Sharp passed away last June, before the completion of the new Vendome. But Sharp believes his father’s project is more the culmination of a life’s work. “The building,” says Sharp, “is a commitment to Hanford, a commitment to downtown.” And though his father didn’t live to see it, the new Vendome stands complete, ready to serve the community in his stead. • Vendome Building • (559) 281-2422 • Find them on Facebook Southeast Corner of Irwin & Eighth Streets, Hanford

Connie Kautz R E ALT O R

The right connection makes all the difference. 559.901.1567

ConnieKautzRealtor.com 4 0 0 E . M A I N S T R E E T, V I S A L I A

photophilous.co Photography by Christy Canafax

locals

By jordan venema

Photos: jacki potorke

Out to lunch

TA S T Y O F F E R IN G S AT T H E l u n ch bo x

As if it weren’t charming enough, another café has been added to the list of Exeter’s diverse eateries. And should Exeter’s new Lunch Box prove anything like its Visalia parent, it will be an instant hit. Success is great, but the café’s owners, the Marcelinos, would really like to see the Exeter café give back to the community, and more directly to its employees. Kyler Marcelino knows firsthand how difficult the service industry can be. In 2006, as a second-year College of the Sequoias student, Marcelino worked as a barista at the Starbucks on Main Street in Visalia. He parked his car in the lot adjacent to what was then an empty building. “I’d pass by it everyday,” says Marcelino. One day, he wrote down the phone number posted in the window, and thought, “This could be a really neat building to do something with.” For two years, the idea was put on the back burner. Marcelino graduated from COS and began studying law, but quickly realized, “I didn’t want to be a lawyer. I was at a crossroads.” He renewed the idea of a restaurant to his family. “We had owned a restaurant in Porterville for many years that we sold,” says Marcelino. “I remember loving that work.” He persuaded his mother Kelly and brothers Kanaan and Kavicka, and in April 2008, they signed a five-year lease. The plan was never more than to make a small living, sell it and move on. The building was a disaster, says Marcelino, with “holes in the ceiling with pigeons flying through.” But they saw the potential for more, even though they had originally intended only to rent the smaller space, “just enough to serve five or six people.” The Marcelinos wanted to call the mostly to-go café the Brown Bag. 4 continued on page 18

APRIL2015 2015ENJOY Enjoy | 17 APRIL

They had already explored logos with brown paper bags when one caught their eye, a golden lunchbox. “It reminded us of something nostalgic,” says Marcelino, and at that moment they decided to rename their café Lunch Box. Lunch Box was born out of nostalgia, for a feeling that’s difficult to describe let alone capture. And the Marcelinos asked themselves, “How can we create memories, how can we build nostalgia?” The answer was found on the menu, with simple but delicious homemade meals like spaghetti and meatballs, chicken pot pies and the untraditionally traditional peanut butter and jelly sandwich. “The menu itself is designed to bring people together,” explains Marcelino, by tapping into the emotional aspect of dining, by providing what he calls “comfort food.” If all this sounds sentimental, that’s no accident. “We’ve done something that brings up good memories for people and that helps build memories,” he says. The Marcelinos intended the Lunch Box to be more than an exchange of money and food. Before they opened, a fire destroyed their family home, “and that tragedy taught us what’s important in life.” Things are things, says Marcelino, “they’re not important. Family, friendship, making a difference in your community – that’s what’s really important.” The Marcelinos then asked themselves, “What do we need to accomplish this?” With their focus on “what’s important,” the family explored their future financial plans. “Then I realized that I’m no more important than some of the people that have been working for us a year, two years now,” he says. Those washing dishes, making sandwiches, “they’re just as important (to the restaurant) as I am, so why should I get more?”

18 | Enjoy APRIL 2015

Thus came the idea for a café in Exeter. “Instead of taking the profits from Exeter and Visalia and rolling them back into the family’s pockets,” explains Marcelino, “we decided to make sure that our employees are raised to the same level that we are, getting higher pay, health insurance, all the benefits that we do.” “That’s the goal with Exeter,” says Marcelino, “but we’re only in month two of our five-year plan.” So yes, they’ve taken an old building, gutted it, kept the original rafters; they repurposed the original wood to design a café unique from its parent in Visalia. But like the Visalia café, the purpose in Exeter is to provide something more. Marcelino envisions opening more cafés to provide more opportunities for their employees. “We’d like to start opening, diversifying, getting into the market laterally,” he says. By baking their own bread, maybe brewing their own beer, Lunch Box could “drive our costs down so we can raise our employees up.” And if their model is successful, it will bring new meaning to the phrase “comfort food,” especially for their employees. • Exeter Lunch Box • 119 North E St., Exeter • (559) 592-4010 Visalia Lunch Box • 112 N. Court St., Visalia • (559) 635-8624 Café Hours: Monday – Thursday, 11 am – 8 pm; Friday – Saturday, 11 am – 9 pm Find them on Facebook

Discover Downtown

Hanford

MAY 3

MAY 16

PIONEER DAYS CELEBRATION Hanford Civic Park • noon - 10pm

FOOD, CRAFT & INFORMATION BOOTHS PRO WRESTLING • LIVE MUSIC • BEER GARDEN

Featuring Rib Cook Off, Bed Races & Beer Garden with live music from Roadhouse Hanford Civic Park Noon - 5 o'clock

113 Court Street Suite 104, Hanford • 582-0483 • hanfordchamber@comcast.net

GOOD VIBRATIONS!!

Join us in downtown Hanford for Thursday Night Market Place every Thursday from 5:30-9:00 p.m. Live Entertainment Certified Farmers’ Market Family Fun Food Booths Beer Garden May 7: Good Vibrations Music: August (Old School/ Latin) May 14: Pioneer Days Music: Mehrten Drive (Country) May 21: Night of Giving Music: Rockville (Classic Rock) May 28: Baseball Fever Night Music: Glen Delpit and the Subterraneans June 4: Art in the Park Music: Fabulous Enchantments (Old School/R & B) June 11: Firefighters’ Appreciation Night Music: Motel Drive (Rockabilly) June 18: Dairy Appreciation Night Music: Hired Gun (Country) June 25: Health & Wellness Night Music: Mezcal (Latin Grooves)

July 2: Red, White & Blues Night Music: Square One (Classics)

Aug 20: NASL Appreciation Night Music: JJ Brown Band (Originals/Covers)

July 9: Beach Party Music: Roadhouse (Classic Rock)

Aug 27: Get Your Groove On Music: THE HEAT (Old School/Latin)

July 16: KJUG Country Night Music: Lost County (Country) July 23: Family Fun Night Music: Brothers of Another Mother (Classics/Blues) July 30: International Night Music: Califas (Westcoast/Latin) Aug 6 : Hot August Nights Music: Bryan Vickers Band (Rock/Originals) Aug 13: Happy 124th Birthday Hanford Music: Kevin Willard (American Roots) and the Cadillac Cowboys (Country)

Sept 3: Tachi Yokut Night Music: Patrick Contreras (Violin on Fire) Sept 10: Paint Downtown Pink Music: Margo Montoya and Force ‘Em (Dance Music) Sept 17: Lose Your Blues Downtown Music: Deja Blues (Blues) Sept 24: End of Season Party! Music: Prestige (Classic Rock)

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• Ladies & Junior Apparel

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• Home Decor & Handbags • Jewelry & Accessories

Hanford’s original downtown consignment boutique Mon-Fri 9:30-6:30 | Sat 9:30-5:00 | Sun 12:00-5:00 www.castawaysconsignments.com Facebook.com/castawaysconsignments

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Hanford Antique Emporium & Gardens 108 E 8th St Hanford

(559) 852-1504 Open 7days a week.

Over 14,000 sq ft of unique boutiques and garden shops for you to enjoy. Come see us soon. Visit us on the web at hanfordantiqueemporium.com or find us on Facebook.

0001354607-01

Prewashed Blue Prewashed Blue

Locals

By jordan venema

Photos: christy canafax

CERTIFIED ORGANIC

22 | ENJOY APRIL 2015

t h e g r o wi n g sto ry o f k m k o r g a n ic farms Michelle and Kyle Reynolds don’t exactly think of themselves as organic farmers, but when this community thinks organic, it definitely thinks of them. For 20 years, the Reynolds have farmed organically, long before it was cool. “We didn’t use the word,” says Michelle, the “M” in KMK Organic Farms. “That’s just how we farmed.” In fact, they keep it on the down low. “We didn’t advertise it at first,” she admits. “People who wanted organic would ask the right questions.” Back then, “organic” was like a four-letter word, and farmers who didn’t farm conventionally weren’t taken as seriously. “Yeah, I heard remarks that organic is a gimmick to get more money for produce,” admits Michelle. Let there be no doubt: the Reynolds are serious farmers, farming seriously good produce. Still, Kyle doesn’t dwell on it. “In my book, he’s a farmer,” laughs Michelle, “but he likes to call himself a glorified gardener.” That was how KMK Organic Farm and Store began, in a small backyard garden. In 1995, Kyle’s employer, Del Monte, transferred him from Lodi. The Reynolds bought a 100-year-old farmhouse on a nearly two-acre plot just five minutes outside Kingsburg. The house came with 60 avocado trees. “We love avocados but we couldn’t keep up, even by feeding family and friends,” Michelle says. So she and her daughter, Kristin (the other “K”), began selling avocados on the side of the road. They made $6 the first day, maybe $8 the next. Michelle remembers thinking, “Well, this isn’t going to work.” Fortunately, avocados aren’t just a delicious fruit, they were also the Reynolds’ foot in the door at local farmers’ markets. “There aren’t a lot of avocado growers in the area,” explains Michelle. So began the Reynolds’ foray into farming, “and as our customer base grew, our garden grew,” says Michelle. When customers expressed, “Oh, I wish you grew heirloom tomatoes,” Michelle could respond, thanks to Kyle’s garden, “But we already do!” As a gardener, Michelle says with a laugh that Kyle has a habit of “sprawling into the neighbor’s vacant space.” And when customers asked for more produce, Kyle’s garden kept sprawling. Thankfully, the Reynolds’ neighbors let Kyle farm 10 acres, with a caveat. “They could feed their family and friends off of whatever we grew and we just paid the water bill,” Michelle says. Soon, the Reynolds were outgrowing those 10 acres. “We went to farmers’ markets, heading out like – what was it, the Beverly Hillbillies? With the grandma on top? That’s what we looked like,” laughs Michelle. “But we’d come back with an empty truck and our neighbors would scratch their heads.” After restaurants began contacting the Reynolds, they partnered with neighbors to plant another 40 acres. And just when Michelle though they might have planted too much, Vernon Peterson of Abundant Harvest CSA knocked on their door. “It was like someone was looking over us,” says Michelle. Peterson told the Reynolds that if they went certified organic, he’d buy it all. What began with a garden and roadside stand is now the 80-acre KMK Organic Farms, certified. They still sell at farmers’ markets, to restaurants and Abundant Harvest, but they’ve opened their own store as well. KMK Organic Farm Store is a full-fledged grocery that sells its produce as well as other local goods, like honey and olive oil. Without transportation costs, their prices compare with conventionally farmed produce. Plus, they sell day-old or two-day-old produce at a bargain price. For the Reynolds, farming is a labor of love. “We’re not in this to get rich. We just love what we do.” They would have to: Michelle and Kyle haven’t taken a full two-week vacation together since the farm began. For those who don’t farm, it’s difficult to understand, though Michelle tries to explain. “I can’t put it into words how it makes me feel, to know that my husband and I have planted these trees, to see them when they bear fruit, to see the customers that appreciate it.” Michelle stops, tearing up. “There’s just no words.” To see the farm is to understand. There’s something about the earth, the chirping birds, the peace and the quiet. And of course, there’s all the fresh, healthy organic food the Reynolds could ever eat. Because that’s ultimately what they’re about. “I mean, who wants to be spraying your food with chemicals that you’re going to be feeding your family, anyway?” asks Michelle. •

KMK Organic Farm Store 12859 S. Mendocino Ave., Kingsburg Open daily, 11 am – 5 pm • (559) 897-7264 Find them on Facebook

183 North Main Street, Porterville • 559.781.2575 #soglovelygifts

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locals

By Jen May Pastores | Photos: jacki potorke

promise of relevance V i sal i a Tech n i cal E arly C ollege H i gh S chool What motivates a high school student to succeed? This is a relevant question to anyone connected to education. For Victoria Porter, it’s about creating opportunities for students to make a meaningful connection with what they learn at school to something they can apply in their personal lives. “Students are much more motivated to succeed when they understand clearly why they are doing what they’re doing,” says Porter, principal at Visalia Technical Early College High School. “If you can get them in the right environment, you can help them to see their potential.” Six years ago, Porter was a member of a charter school committee tasked to design a new kind of learning environment. Along with district, local industries and representatives from the College of the Sequoias, Porter recognized the need for a different way to engage students with a focus on college and career readiness. They envisioned an innovative high school that would prepare students for successful post high school transitions, and in 2010, they welcomed VTEC’s first class of students.

Set in the middle of a suburban, residential area is a 25-acre agricultural campus that once housed the College of Sequoias’ agriculture farm, but now serves as a unique classroom for freshmen through seniors at VTEC. With intimate class sizes and about 220 students, the school has a family-like setting for students, teachers and staff to truly connect and support each other. Their family pets are chickens, sheep, horses, cows and pigs, all cared for on campus by the school community. Outside in a livestock shelter, a veterinary science class observes a pregnant pig laying on her side while Dr. Lindsey Eby, a local veterinarian, asks, “How long is gestation?” Together they answer, “Three months, three weeks, three days!” Dr. Eby proceeds to give the pig an ultrasound to diagnose how long until farrowing, when the pig gives birth. Dr. Eby is one of many partners in the community dedicated to supporting VTEC and students in exploring careers with industry-relevant training.4 continued on page 26

APRIL 2015 Enjoy | 25

Surrounding the class buildings are gardens and greenhouses, each abundant with vegetables, plants and fruit. Alfalfa, used to feed the animals, is also grown on campus. “It’s a self-sustaining farm here,” says Porter. In a community service project, students are growing plants to repopulate rivers with Sequoia Riverlands Trust, an organization dedicated to strengthening natural and agricultural lands of the southern Sierra Nevada and San Joaquin Valley. In an environmental class, math, biology and science are seamlessly blended in lessons of aquaponic systems. Students are engaged in inquiry-based projects that help them achieve complex cognitive tasks such as investigation, problem solving and decision making. Porter explains, “When students are younger, they are often content doing something to please their parents or teachers. As they mature, they need to know why, for example, they are learning a particular concept in biology or math. That’s why we have created a hands-on, relevant, curricular pathway that motivates through student involvement in their own college and career plans.” VTEC offers focused pathways in veterinary science, environmental horticulture, food science and agriculture systems technology, enabling students to learn about the commitment it takes to have a profession in one of those career fields. During their time at VTEC, students concurrently receive college credit from College of the Sequoias, further receiving support in their transition to college and the world of work. They can obtain career technical certification by the time they graduate from VTEC with their high school diploma. Upon starting at the school, students receive an individual career plan that helps with their development in their area of interest, as well as a way to determine in which cohort the student will be placed as he or she matriculates

26 | ENJOY APRIL 2015

through VTEC and COS. “We want to point students in the right direction, so students can discover what they want to do,” says Porter. “We know that a real world, hands-on environment is much more motivating to a student than the traditional classroom, seated-in-rows type of environment.” As an extension of VTEC’s commitment to supporting student success, they have established the “VTEC Promise,” in which any student from the high school taking COS credits will be supported financially as long as they attend there. This includes class fees and textbooks. The school’s parent group wants each student to have the opportunity to maximize their early college experience at no cost. In addition to providing ways to overcome financial obstacles, they hope to provide scholarships for seniors who wish to continue studying at COS to complete their associate’s degree or to continue in their career technical classes. With approximately 68% of VTEC students identifying as first-generation college students, the school is making a difference in helping students get a head start in postsecondary success. “That’s relevancy. It’s time to be more relevant to students,” says Porter. • Visalia Technical Early College High School • www.vusd.org/VTEC 2245 S. Linwood St., Visalia • (559) 622-3212 Find them on Facebook

Jen May Pastores is a photographer, teaching artist and freelance writer. Her work can be viewed at jenmayphotography.com. She also enjoys sharing good food on Instagram @VisaliaEats.

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By jordan venema

Photos courtesy of rawhide baseball stadium

interest

28 | Enjoy APRIL 2015

f u n t i mes ahea d at V i sal i a ' s rawh i d e baseball s ta d i u m Rawhide Stadium is where Visalia and the national pastime collide, a crucible in which the nation’s youngest and most promising baseball players try to pitch and swing and field their way to the bigs. In 1983, Hall of Famer Kirby Puckett played his first full pro season here, and more recently, MVP-caliber players Paul Goldschmidt and Justin Upton as well as Cy Young winner Max Scherzer each wore the Rawhide stripes. Diehard baseball fans know it – this stadium is a front row seat to watch the players before they become stars. The diehards, however, are a minor league minority. A recent Minor League Baseball study found that about 70 percent of people leaving a minor league game had no idea what the final score was. Donny Baarns, the Rawhide director of broadcast and media relations, has no problem with the statistic. “It is perfectly fine as long as they have a great time, which they almost inevitably do,” he says. Truth be told, minor league teams have had to evolve, in part because they do not control their roster. As the Class-A affiliate of the Diamondbacks, Visalia Rawhide is just a temporary stop. But as the players move up through the system, so too does the minor league model for a successful ballpark. “Minor League Baseball has to be about more than just the game,” says Baarns. “It’s funny because Major League Baseball has become more that way, too. MLB tends to imitate what the minor leagues do, in terms of promoting the game and the fans. It’s a trickle-up effect over time.” In 2009, the Visalia Rawhide Baseball Club stepped up to the plate by expanding seating and services. Not only did the remodel make the park more accessible to a diverse fan base, it proved the club’s commitment to winning where it counts. “We have no control over whether the team wins or not, because we have no say over when the players go to the next level,” says Baarns. “So we focus on creating a great venue for people to come to. That’s what we focus on, though winning is nice too.” The Grass Pasture behind right field offers a picnic-like atmosphere for families (affordably, too, at $7 a ticket), and the nearby Hall of Fame Club provides an air-conditioned, optionally catered, fully stocked bar, of which “a lot of business owners take advantage to entertain clients or network,” says Baarns. There’s also the Main Grandstand behind home

plate, “great for baseball diehards who want to watch the game.” But really, any seat is a great seat, since, Baarns explains, “we have so little foul territory in our park that it’s probably the closest you can sit to a pro game in North America.” So what can fans expect at the park beside a great view? Special events and promotions are as plentiful as the club’s talent. There’s Thirsty Thursdays, with discounted beer prices, and Two for Tuesdays, where fans can pick up two-for-one ticket vouchers at Chevron and Texaco gas stations. Rawhide also offers annual events, like Dairy Day, where players compete in a pre-game milking contest, or Bark in the Park, where fans are encouraged to bring their canines. Baarns goes down a list: Realtor Night, Craft Beer Night, the Helicopter Candy Drop. After the game a helicopter drops about 500 pounds of candy in the outfield, kids 12 and under are partitioned by age, “and we let them loose to pick up as much as they can,” says Baarns. To participate, children must be members of the Kids Club, which costs $5 per child and comes with a free T-shirt and 10 tickets. That’s 10 tickets for $5, and all the candy a kid can carry. The Rawhide home season runs from April 9 to September 7, which means plenty of time for fun and baseball. Because in the end, even if only 30 percent of fans are watching, there’s a game on the field with a lot on the line for its players. Last year, Visalia Rawhide gave fans a season to remember, winning its division and competing in the Cal League finals. “It was an exciting year,” Baarns says. “We’re still looking for our first title since 1978, but we’re getting closer.” But even without a Cal League title, there’s no doubt the stadium hosts a winner every game, and that would be every fan. • Visalia Rawhide Baseball Stadium • 300 N. Giddings St., Visalia (559) 732-HIDE (4433) • www.rawhidebaseball.com Find them on Facebook

APRIL 2015 Enjoy | 29

enjoy the view

photo: Christopher London Cardenas

30 | ENJOY APRIL 2015

Pumpkin Bridge, Three Rivers Christopher London Cardenas is a freelance photographer and writer. He considers California his home but the heart within his lens has found a home at nearly every ocean and continent. His photography inspires his poetry, gives new life to connections which fuels and maintains creativity. To connect with him email christopherlondoncardenas@gmail.com. Instagram: Christopherlondoncardenas. APRIL 2015 2015 ENJOY Enjoy || 31 APRIL 31

WHAT’S COOKIN’

BY LANA GRANFORS

PHOTO: KARA STEWART

April Recipe

If you have an Easter egg hunt planned this month, you’ll no doubt have lots of colorful, hard boiled eggs on hand. A classic way to use them is to make this quick and creamy recipe for Deviled Eggs. They are perfect for your Easter table or a great crowd-pleasing party snack - easy and delicious! There are traditional recipes for deviled eggs, but I like to use horseradish instead of hot sauce and champagne

32 | ENJOY APRIL 2015

vinegar instead of white vinegar. Add to other ingredients and you will have a go-to recipe that everyone loves. You may already have a fail-proof method of boiling eggs that works for you. If not, I have boiled a lot of eggs and have been happy with the recipe’s method. To make them pretty, try piping the mixture using a decorating tip. Otherwise, just spoon into the eggs. Top with a caper and a sprig of dill… voila... great eggs!

D elicious D eviled E ggs Servings 24

ingredients

12 eggs ¼ cup mayonnaise 1 tsp. champagne vinegar ½ tsp. horseradish or to taste 1 tsp. yellow mustard Salt and freshly ground black pepper to taste Garnish Paprika Capers Fresh dill

Total Time: 30–35 minutes Prep: 10–15 minutes Cook: 20 minutes

step one For perfect boiled eggs, place eggs in a single layer in a saucepan and cover with 1 ½ inches of cold water. Bring to a full boil, cover, turn the heat to low, and cook for 10 minutes. Remove from heat, drain and fill saucepan with cold water, changing out as needed to keep the eggs in cool water. Let eggs rest for at least 5 minutes in the cool water. step two Tap eggs to crack shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise. Remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, horseradish, mustard, salt and pepper, and mix well. step three Depending on the desired texture, adjust the mayo and vinegar and mix. Evenly disperse heaping teaspoons of the yolk mixture into the egg white halves. Or, for piping, add more mayo and whip with an immersion blender. Place mixture into a piping bag fitted with a cake decorating tip and pipe mixture into the eggs. With either method, sprinkle with paprika, top with a caper and a sprig of dill. Enjoy!

LOVE OUR RECIPES? Come into Enjoy the Store (Visalia , Redding or Red Bluff ) each month and ask for your FREE recipe card. For a limited time, spend $50 in any Enjoy store and receive a “Made to Enjoy” recipe box crafted by Phillips Brothers Mill. (while supplies last)

ING RED

DEL ICIO US

IEN TS 12 eggs ¼ cup may onnaise 1 tsp. cha mpagne ½ tsp. horEGG S vinegar ILE D seradish or to DEV taste 1 tsp. yell ow mustar d Salt and fres hly ground black pep to taste per

A pril Recipe GA RN ISH

Paprika 5 201Cap ers Fresh dill

TO TA L TIM PRE P: 10-1 E: 30-35 minutes 5 CO OK : 20 minutes minutes Servings 24

STEP ON E For per fec t boiled egg cover wit s, place egg h1 s in a sing heat to low ½ inches of cold le layer in water. Brin , and coo a saucep saucepan k for 10 g to a full an and min wit boi cool water. h cold water, cha utes. Remove from l, cover, turn the nging out Let eggs heat, dra as rest for at in and fill least 5 min needed to keep the eggs STEP TW utes in the in O cool water. Tap eggs to crack shells and Gently dry carefully with pap peel und er the yolks er to a mediu towels. Slice the eggs in half cool running wat Mash the m bowl, er. and plac yolks into leng thwise. e the whi a fine cru horseradis Remove tes on a mb h, musta serving rd, salt and le using a fork. Add mayonnais platter. pepper, and e, vinegar STEP TH mix well. REE , Depending on the des mix. Eve ired texture nly dispers , adju e heaping st the ma white halv tea es. Or, for yo and vine piping, add spoons of the yolk blender. Plac mixture into gar and more ma yo and whi tip and pip e mixture into a the egg piping bag p with an e mixture immersion paprika, fitted wit into the top with h a cak a caper and eggs. With eith er metho e decorating a sprig of d, sprinkl dill. Enjo e with y!

GRANF ORS RECIPE BY LANA

ING RED 12

IEN TS

US s ICIO DELegg

DEV ILE D EGG

STEWA RT | PHOTO : KARA

Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.

APRIL 2015 ENJOY | 33

SPOTLIGHT

APRIL 2015

in the april spotlight From Food to fun, something for everyone to enjoy Jazzaffair Music Festival

(Three rivers) Memorial Building April 10 - 13

Orange Blossom Festival

(Lindsay)

Various Locations April 18 - 25

Thousands of acres of orange trees, almost snow-white with blossoms scenting the air with a fragrance almost unbelievable, will afford guests from non-citrus areas a never-to-beforgotten treat. The smell of orange blossoms is strong in the air, the bees are buzzing and the town is busy with final plant for the annual Orange Blossoms Festival. This event is a weeklong festival featuring a parade, horseshoe tournament, 10K race fun run, and more. For more information or a list of this year’s events, visit www.lindsayorangeblossom.org.

Wine and Cheese Walk Cars at the Park

(Tulare)

Zumwalt Park April 4

Formally Cars on ‘K’, Cars at the Park is an annual car show event in Tulare. This family fun event includes local vendors, music, food, adult beverages and more than 100 cars on display. For more information, visit www.tularechamber.org.

4 34 | ENJOY APRIL 2015

(Visalia)

Downtown April 2 | 6 - 9 pm

Come down and enjoy the fourth event sponsored by Avedian Properties and Central Valley Community Bank. Enjoy wine, cheese, live music and great fun! For more information, visit www.downtownvisalia.com.

Join in for the 42nd annual Jazzaffair in Three Rivers. This three-day festival of traditional Dixieland jazz music is one you won’t want to miss. Purchase a ticket for the whole event, or just one day. This year’s theme is “Jazz for the Generations.” Bring your child, any age, and receive their ticket at half price (children under 12 free). For more information, visit www.jazzaffair.info.

Central Valley Pizza Festival

(Lemoore)

lemoore city park April 17 - 19

Get ready for this 15th annual event filled with cheese, pizza sauce and more pizza sauce. The Pizza Festival is a three-day, fun-filled event featuring pizza competitions, free live music, beer and wine garden, merchandise vendors, food vendors and activities for kids of all ages. For more information, visit www.lemoorechamberofcommerce.com.

Sweet Nectar Barbecue

(Dinuba)

R WEdding House April 11 | 11 am - 4 pm

This Sweet Barbecue benefits Sweet Nectar Society. Come enjoy some delicious food, drinks, a dessert auction, bounce house for the kids, magical appearances from some entertaining guests, face painting, a very special blood drive and bone marrow registration and more. For more information, visit www.sweetbbq.eventbrite.com.

CALENDAR | April 2015

Clovis April 19 • Craft Beer Crawl, downtown, 2 - 5 pm, (559) 298-5574, www.oldtownclovis.org

Dinuba

April 11 • Sweet Nectar Society barbecue fundraiser, R Wedding House, 5791 Avenue 400, 11 am - 4 pm, sweetbbq.eventbrite.com

Exeter

April 18 • Makers Market, Blues Antiques and Gifts, 134 N. C Street, www.exeterchamber.com • Foothill Farm Run, Exeter High School football stadium, 7 am, www.exeterffa.weebly.com

Hanford

April 3 • Spring Egg Hunt, Hanford Civic Park, 10 am - noon, (559) 585-2525, www.hanfordchamber.com April 4 • Citizen/Business of the Year Banquet, Hanford Civic Auditorium, 6 - 9 pm, (559) 582-0483, www.hanfordchmber.com April 11 • Kid’s Spring Fishing Derby, Hidden Valley Park, 9 - 10 am, www.hanfordchamber.com April 17 • Mother Son Date Night, Hanford Civic Auditorium, 6:30 - 9:30 pm, (559) 585-2525, www.hanfordchamber.com April 18 • Daddy Daughter Date Night, Hanford Civic Auditorium, 6:30 - 9:30 pm, (559) 585-2525, www.hanfordchamber.com

Kingsburg

April 17 - 18 • Kingsburg Car Show, 6 pm Friday, 10 am - 4 pm Saturday, www.kingsburg-chamber-of-commerce.org

Lemoore

April 4 • Easter Egg Hunt, Lions Park, (559) 924-6767 April 17 - 19 • 15th annual Central Valley Pizza Festival, Downtown Lemoore City Park, 350 West Bush Street, (559) 924-6401, www.lemoorechamberofcommerce.com April 24 - 25 • American Cancer Society’s Relay for Life

Lindsay

April 10 - 19 • Singin’ in the Rain, Lindsay Community Theater, 190 N. Elmwood Ave., 7:30 pm, (559) 562-1659, www.lindsaycommunitytheater.com April 18 - 25 • Lindsay Orange Blossom Festival, various locations, www.lindsayorangeblossom.org

Porterville

April 3 • Tule River Indian Health Center presents “Ride the Wellness Wave” health fair, McCarthy Ranch, 32657 Reservation Road, 9 am - 3:30 pm, (559) 784-2316

April 3, 10, 17, 24 • Music on Main Street, downtown, 6 - 8 pm, www.portervillechamber.org April 10 • Piano Solos to Remember, Porterville College, noon - 1 pm, www.portervillechamber.org April 24 - 25 • California Collegiate Livestock Show, Porterville Fair, 2700 W. Teapot Dome Avenue, 9 am, www.portervillefiar.com April 25 • Iris Festival & Chili Cook-Off, N. Main Street, 9a m 5 pm, www.portervillechamber.org

Selma

April 7 • Kratos Music Center spring recital, Selma Arts Center, 1935 High Street, (559) 891-1952 April 11 • Patrick Lamb Mardi Gras Party, Selma Arts Center, 1935 High Street, (559) 891-2238 April 15 - May 2 • Young Frankenstein, Selma Arts Center, 1935 High Street, (559) 891-2238

Springville

April 4, 11, 18, 25 • Farmers Market, Springville Ranch, 36400 Highway 190, (559) 359-0713

Three Rivers

April 10 - 13 • Jazzaffair Music Festival, Three Rivers Memorial Building, 43490 Sierra Drive, 5 pm, (559) 561-4549, www.jazzaffair.info April 18 • William Hagen violin concert, Three Rivers Performing Arts Institute, www.threerivers.com

Tulare

April 4 • Cars at the park, Zumwalt Park, Tulare Avenue, www.tularechamber.org April 17 - 19 • California Antique Farm Equipment Show, International Agri-Center, 4500 S Laspina Street, 8 am - 5 pm, www.antiquefarmshow.org, (559) 688-1030

Visalia

April 2 • Wine and Cheese Walk, downtown Visalia, 6 - 9 pm, www.downtownvisalia.com April 3 • Blues, Brews and Barbecue, benefitting Visalia Emergency Aid Council, 6 - 10 pm, www.visaliachamber.org April 3 • First Friday Downtown Visalia First Stop: Arts Visalia 214 E Oak Ave. www.firstfridayvisalia.com April 4 • Pro-Youth Color Run, Rawhide parking lot, 9 am, www.thecolorvibe.com, (559) 624-5810 April 11 • 20th annual Life Walk and 5K run, Plaza Park, 9 am, (559) 732-5000, www.tkrl.org • Taste of the Wine Country, Visalia Country Club, 6 pm, www.vccrwineauction.com

• Chon w/ special guests, @ Amigo Row, all ages 514 E. Main St, contact (214) 500-8277 April 17 • Second annual Hands in the Community golf tournament, Valley Oaks Golf Course, noon - 5 pm, (559) 625-3822, www.visaliachamber.org April 18 • Valley Oak SPCA Walk-A-Dog-A-Thon and Furry 5k, Plaza Park, 9 am - noon, www.visaliachamber.org April 23 • State of Business Expo, Convention Center, 3 - 7 pm April 29 - 30 • Kaweah Delta $5 jewelry sale fundraiser, Kaweah Delta Medical Center, 400 W. Mineral King, (559) 734-3109

Enchanted Playhouse Theatre www.enchantedplayhouse.org

April 17 - May 2 • Fantastic Mr. Fox

Hanford Fox Theatre www.foxhanford.com

April 11 • Hanford Taco Truck Throw Down, 5 - 8 pm, www.plaa-kings.org

Tachi Palace Casino www.tachipalace.com

April 16 • Muay Thai 3, 7 pm April 23 • The Time Jumpers, 7:30 pm

The Cellar Door www.cellardoor101.com

April 3 • Terra Bella and Friends, 9 pm April 10 • Built to Spill with Braided Waves, 9 pm

Visalia Fox Theatre www.foxvisalia.com

April 18 • Tulare County Symphony presents Colossal Collage, 7:30 pm Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times.

Get your Event on the Calendar! Please visit www.enjoysouthvalley.com or email info@enjoymagazine.net to post your calendar events. If you’d like your event to be listed in this section of Enjoy magazine, it must be posted on our website or emailed by the 5th of the month—one month prior to the next magazine issue. For example, a May event will need to post by April 5. Thank you.

APRIL 2015 ENJOY | 35

STORE FRONT | Melissa Stewart Linebarger, HONEY BEE POTTERY

photos: CHRISTY CANAFAX

The Potter

MADE IN THE

“My favorite time to make pottery is early morning. I love getting up when the world is still sleeping and listening to the birds in the little forest outside my studio.” Melissa Stewart Linebarger

36 | ENJOY APRIL 2015

Honey Bee Pottery

SOUTH VALLEY EN JOY S

UPP

ORTS

LOC AL ARTISANS

AR &F

ENJOY: How did you become interested in pottery? MELISSA: I took all sorts of art classes as a kid. I loved clay the first time I touched it. The more I practiced, the better I got, but I wasn’t interested in pottery as anything more than a hobby before I met Otto Hieno. He changed everything. It amazed me that he could be famous and driving a fancy Rolls Royce selling pots. One day while I was throwing a pot, Otto was watching and said to me, “You’ve got what it takes.” It was that moment I knew I wanted to be a potter. ENJOY: What types of things do you create? MELISSA: I make all sorts of things. Most of what I make is functional wheel-thrown pieces, like mixing bowls, dinnerware, teapots, coffee mugs, vases, sponge holders, things like that. I also make torsos, tiles, pinch pots and masks, those I make with just my hands. Each piece starts out as a ball of clay. The clay is formed to shape, fired, glazed and fired again. Everything is food, microwave and dishwasher safe. ENJOY: What do customers like about your products?

MELISSA: There’s just something about handmade pottery –

handmade anything, really. When someone creates something by hand, it’s a reflection of them and that moment. I think people can feel the energy of the artist in the art. That and coffee never tastes better than out of a handmade stoneware mug. Each piece is an original and has its own slight imperfections. In a world where most things are mass produced, objects made by hand have value. Handmade pottery feels good to hold, magically makes your food taste better and can start conversation. People appreciate things that are made to last and meant to be enjoyed for more than just a season.

ENJOY: Tell us about your creative space.

MELISSA: I make pottery in a sunny little screened-in porch right off

the dining room in our 114-year-old Victorian home. I painted the walls white with a pretty gray trim and the floor a pretty blue with a large white floral design. I wanted to feel happy and inspired when I open the door. I added a big mirror, a bright yellow vintage lamp and a matching desk where my little boy plays with clay or paints while I throw. My favorite time to make pottery is early morning. I love getting up when the world is still sleeping and listening to the birds in the little forest outside my studio. ENJOY: What do you enjoy about pottery? MELISSA: I love everything about it. The earthy smell of my studio, the feel of wet clay slipping under my hands as I throw, the excitement I feel when I open the kiln to see what my finished pieces look like. Mostly I love the process. It feels good to have a vision and following it through. It’s therapeutic. I sit down at the wheel and zone out. When I’m finished, I feel centered. • Honey Bee Pottery products can be found at: Enjoy the Store, Visalia, Arts Visalia and KMK Organic Farm Store, Kingsburg.

Come see our new store location at 505 West Center Street

Enjoy the Store 505 W. Center Street Visalia • (559) 804-7411 www.facebook.com/enjoythestorevisalia Mon-Sat 10-5pm

APRIL 2015 ENJOY | 37

GIVING BACK

By Jen May Pastores

building community H A B I TAT F O R HU M A N I T Y ’ s R e S to re T h rift sto re a n d 1 0 t h a n n u al bird h o u se a u cti o n

Bird house photos by Frank Miramontes All other photos by Josiah Alter

A door can symbolize opportunities and is often used to represent major transitions in life. “When one door closes, another opens,” goes the familiar saying. For homeowners, do-it-yourself builders and crafty creatives, a door can also offer versatility for endless projects: A single door can be repurposed as a chic office desk, as garden decor or as a rustic bed headboard. At Habitat for Humanity of Tulare County, restored doors represent new beginnings for the community through the building and repair of homes for families in need. “Habitat is known for building from the ground up,” says Deanna Saldana, Resource Development Director for Habitat for Humanity. Her eyes are lit with excitement as she points out donated building materials inside ReStore, Habitat’s thrift store that sells supplies at a fraction of the retail price. Ceramic tile, lumber, light fixtures, paint, PVC pipes, cabinetry and roofing materials – to list just a few – are the kinds of items you can find at this large warehouse in Visalia. Habitat actively cultivates an environmental effort to divert waste from the landfill and salvages reusable materials through regular donations from retailers, builders and community members. With the popularity of Pinterest, an online visual bookmarking tool that helps people discover and save creative ideas, there is a growing community of people interested in building, making and transforming things into an alternative use. In Habitat’s operations with

ReStore, it is embracing the process of upcycling and repurposing for home improvement, naturally attracting all types of customers who are seeking deals that are good for their wallet and for the environment. Proceeds from ReStore sales go back into Habitat’s programs, including its focus on home repair known as “A Brush With Kindness.” In challenging circumstances where homeowners are living in a substandard home that they are incapable of repairing, they are eligible to partner with Habitat to take the necessary steps to improve their environment. Homeowners invest time and physical work alongside Habitat volunteers to restore an acceptable, safe living condition. “We not only build houses, we build community,” says Saldana. The partnership also allows homeowners to repay material for their repairs through a zero interest loan from Habitat. Some of the principles that the organization builds itself on is affordable housing and positive stewardship to support the community in breaking out of the cycle of poverty. Habitat recognizes that less than 30 percent of Tulare County’s population live below the poverty level, which propels it to keep its doors open to help low-income families and others who are struggling to upkeep a decent home. Overall, it has completed 37 new home construction projects and 22 rescued home projects for low-income families in Tulare County. With the home repair program alone, it has helped more than 250 households. “Our goal is to serve more people,” says Saldana. Each year, local artists are invited to create custom birdhouses for Habitat’s fundraising events such as the upcoming 10th Annual Birdhouse Auction on May 1. Birdhouses are thoughtfully designed as art pieces and are displayed for guests to place their bids. Local artist Dave Griswold has donated a birdhouse every year for the past nine years to the auction, and in the spirit of upcycling materials, he uses old barn wood he has collected throughout Tulare County when crafting his work. With a vision that imagines every man, woman and child having a decent and affordable place to live, Habitat’s foundation of helping others is making a difference in the community. Saldana says: “We’d like to be a part of the community and the community to be a part of us.” • Habitat for Humanity of Tulare County • (559) 734-4040 637 S. Lovers Lane, Visalia • www.hfhtc.org Visalia ReStore: Monday - Friday 9 am-5 pm, Saturday 9 am -4 pm (559) 734-4046 Find them on Facebook and Pinterest

Jen May Pastores is a photographer, teaching artist, and freelance writer. Her work can be viewed at jenmayphotography. com. She also enjoys sharing good food on Instagram @VisaliaEats. 38 | ENJOY APRIL 2015

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