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South Valley Living Magazine
JULY 2015
Hello Sunshine
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Contents ®
South Valley Living JULY 2015
Cr af ting 32 Modern Macrame
Good Ti mes 6 Bravo Farms Spans the Valley with Fresh Food 9 McDermont Field House in Lindsay
i nt er est 15 18 21
Project Survival’s Cat Haven Crystal Cave in Sequoia National Park U-Pick or We-Pick at Rancho Notso Grande in Hanford
loca l s 12 Flying High with Richard’s Lunchbox
SHOW TI M E 24 Locally Made Cigar Box Guitars
I n Ev ery issue
26 Enjoy the View – Bergreen Photography 28 What’s Cookin’—Watermelon and Arugula Salad 30 Spotlight—Calendar of Events 34 Store Front—Summer Sensations 37 Giving Back—Porterville Water Challenge
Rancho Notso Grande photo by Josiah Alter
Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH.
JULY 2015 Enjoy | 3
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south valley Living
Yvonne Mazzotta publisher Michelle Adams publisher Ronda Ball editor-in-chief Kerri Regan copy editor Michelle Adams graphic design JERED MILLER contributing graphic designer monica fatica consultant/ advertising sales representative Lynn Learned advertising sales representative VALERI BARNES advertising sales representative brandi O’BRIEN sales assistant/event calendar/website Alex PUjol Josh Garza deliveries
JULY 2015 Happy birthday, USA! How are you making your American dreams come true? One local dreamer is Dale Anderson, founder of Project Survival’s Cat Haven, which is helping to protect endangered wild cats. Then meet Travis Brooks, who has turned his dream into sweet music by selling hand-made cigar box guitars. Hungry? Check out Richard’s Lunchbox, a barbecue restaurant that takes orders from inside an aircraft. The ambience is just as interesting as the food, where they put a spin on traditional barbecue with a little spice mixed with California cuisine. Ready to make some good old-fashioned summer memories? Bring a basket out to Rancho Notso Grande, where you can pick the freshest of fruits right from the fields. They’ll be the perfect snack for a road trip to Crystal Cave in the cool Sequoia National Park, where caverns and geological formations impress visitors. Don’t forget to stop by Enjoy the Store to pick up some unique, regionally made products - they’re great to have on hand as thank-you gifts for that last-minute invitation to a barbecue or pool party. Happy Independence Day, and enjoy!
www.enjoysouthvalley.com 505 W. Center Street 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.
COVER PHOTO
Lt. Matthew Carlton & Megan Carlton Photo by: Christy Canafax Photography
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JULY 2015 Enjoy | 5
| By FACHE DESROCHERS
Photos courtesy of Bravo Farms
good times
home grown b r avo fa r ms spa n s t he va lley w i t h f r esh foo d
In the last several years, the local dining scene has undergone some significant changes. Although the Valley has always enjoyed a favored stable of restaurants, a new brigade of eatery entrepreneurs has been bursting into bloom, having taken root in the code of food and drink ethics that is the new norm. Locally sourced products, refurbished buildings, artisan fare and a dash of unpretentious fun are the driving values behind the Valley’s new restaurant culture. But one area restaurant has been serving up all Photos: Tamara Orth these values even before it was cool: the deliciously quirky Bravo Farms. Jonathan Van Ryn is both a member of the family who has owned and operated Bravo Farms since its first location in Traver, and an active member of this craft-oriented
6 | Enjoy JULY 2015
nouveau wave. Although he is proud to carry the torch of Bravo Farms’ legacy, this young man has brought his own outlook to the Visalia branch of the family business. Located in the historic Wagon Wheel Steakhouse building, Visalia’s Bravo Farms is at once an homage to everything the brand has come to stand for, and a step toward elevating the city’s dining discourse. “I suppose this place is a bit more my style,” says Van Ryn, glancing around the welcoming, curated space. From the lovingly repurposed wood surfaces to the wall art featuring elegantly modern renditions of the choicest meat cuts, this restaurant resonates with a balanced fusion of rustic and streamlined. But a commitment to appealing design is only one reason
to love Bravo Farms, a name that customers have come to associate with homegrown quality served up with a side of efficiency and a tall drink of playfulness. “The cool thing is that we’re able to do the fast-casual, fresh lunch,” Van Ryn says, referring to the Visalia restaurant’s midday offering of custom salads wraps, and sandwiches. “But I think Visalia really wants and needs a steakhouse,” Van Ryn says. “We’ve always done barbecue and beef at Bravo Farms, but with this new location, we wanted to serve the best of the best.” To that end, all steaks at the Visalia restaurant are USDA prime cuts and can be paired with elegant, family-style sides meant to celebrate the palate of the individual. Even if you’ve never been to the Visalia restaurant, you are certain to know Bravo Farms from the flagship location in tiny Traver, just 20 minutes north of Visalia on Highway 99. Frankly, you can’t miss it. What began as a restaurant and gift shop selling the family’s cheese from its own dairy evolved over time into something much more whimsical. Today, to get to the barbecue, artisan cheese and local beers, one must safari through a family-friendly roadside wonderland featuring a multi-story treehouse, petting zoo, play area and outdoor antique mall. The space is rustic and fun, with a rollicking, Wild West vibe that wouldn’t feel out of place in a theme park. “Oh, Traver has always been my dad’s project, and he’s got a passion for vintage things,” says Van Ryn, with a glance toward the covered outdoor patio wallpapered entirely with antique signs. “This Visalia restaurant is a little more my aesthetic, but we do have this back room that pays homage to our original location.” Building on the success of Traver and its truck-stop-turned-playplace location, Bravo Farms went on to open the Tulare restaurant location in 2009, and the Visalia eatery in 2012. Last year saw a bit of an explosive return to form with the sprawling new Kettleman City location. “Oh, Kettleman City is Traver times 10,” assures Van Ryn. Featuring the same formula of restaurant and gift shop tucked into a kid-friendly play zone, Bravo Farms now has two locations where they can provide road-tripping families with the break they need. From roadside fun to food to gift shops filled with local treats of all kinds, Bravo Farms exhibits the kind of farm-fresh ethics that enable them to expand, one niche innovation at a time. And they aren’t done yet. “I’d really like to look more into growing our own produce for the restaurant,” says Van Ryn. “I don’t know as much about this aspect, but I’d really love to have our own greenhouses within five years. I’m just waiting for the opportunity.” Whether you are pulling over for a roadside break, planning your next romantic dinner out or looking for a quick, fresh lunch, the Bravo Farms family has you covered. And while each location has its own distinct offerings, they all function with one goal in mind: to source and serve the very best of the Valley. From farm to table, from their family to yours. •
“This Visalia restaurant is a little more my aesthetic, but we do have this back room that pays homage to our original location.”
Photos: Tamara Orth
Bravo Farms • (559) 738-9190 • www.bravofarms.com Find them on Facebook and Twitter 400 N Willis St., Visalia • (559) 738-9190 33341 Bernard Dr., Kettleman City • (559) 386-9622 36005 Hwy 99, Traver • (559) 897-5762 1691 Retherford St., Tulare • (559) 684-1600
Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.
Photos: Tamara Orth
JULY 2015 Enjoy | 7
There's always a reason to Smile— Find it! Jocelyn Buhler Iverson, DDS Dennis K. Buhler, DDS
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good times
| By jordan venema | Photos courtesy of mcDermoNt field house
m c d e r mo n t f i el d ho u se i n L i n d s ay Summer’s here, so grab a wetsuit and board or chalk your hands and gather your carabiners, because the coastal tides and craggy crevices are calling. Hopefully the summer doesn’t present a more stressful scenario than this: to surf or to rock climb, that’s the question. But what if you can’t make up your mind, and what if you’d rather not drive the three hours one direction or the hour-plus the other? Well, save yourself the time and stress by staying put and doing both. Lindsay’s McDermont Field House claims to be the valley’s premier sports and entertainment complex, and since it offers both indoor surfing and rock climbing, perhaps it’s permitted to make the claim. Beside rocks and riptides, McDermont also offers a gym and fitness classes, laser tag and arcade, an aquatic center and indoor sports leagues. With so many options, you’d expect to find all kinds of people in diverse attire: but not city bureaucrats in suits.
Clint Ashcraft, McDermont’s operations director, says few people realize the Field House is run by the city of Lindsay, but he probably takes that as a compliment. “Traditionally, when a city or government entity decides to take on a project like this, you could guarantee it’s going to lose money,” he says. But not McDermont. The Field House opened in 2009, but already the complex “is moving close to being a profitable facility,” says Ashcraft. And while the success of this one-of-a-kind, all-of-a-kind, one-stop experience might seem selfevident, McDermont’s success has grown out of less-thanideal conditions. “Lindsay is an agriculture-based community,” Ashcraft says, adding that community has struggled. “Lindsay Olives used to come from Lindsay, 20 to 25 years ago, but they moved out of the community.” That, plus an abnormal amount of freezes, “and Lindsay has been struggling for some time.”4 continued on page 10
JULY 2015 Enjoy | 9
During a visit to New York City, Lindsay city staff visited Chelsea Piers, “abandoned piers that were renovated and turned into a really nice sports complex that sits over water,” Ashcraft says. After the staff returned, “the city manager and city council members looked at this old citrus packing house that sits adjacent to the downtown area, and said, ‘Hey, there’s our Chelsea piers,’” says Ashcraft. “The story goes they actually broke in with flashlights at night to walk through this building and see if it would work. They saw a ton of potential, and from there it just exploded.” Paying homage to its agricultural roots, the city named the complex McDermont Field House, after the family who owned the former packing company.
“The story goes they actually broke in with flashlights at night to walk through this building and see if it would work. They saw a ton of potential, and from there it just exploded.”
But more than just words, the Field House provided concrete opportunities for the ailing community. During its construction, “they hired a lot of people who were not working because of freezes,” says Ashcraft. And since its completion, the 172,000-square-foot complex continues to provide employment opportunities in Lindsay. Despite operating on a small budget, the complex has maintained affordable rates. A $35 membership gives access to the rock wall, gym facilities, aquatic center and indoor surfing, but also includes a daily 18 holes at the municipal golf course. Like any successfully operating business, McDermont exists to provide a solid product – an experience for its members and guests. But since McDermont is a city entity, its success also translates to the rest of Lindsay. Ashcraft hopes McDermont can provide additional resources to the city besides entertainment. “What we’d really like to be able to do is say, yes, let’s pump this revenue into improving streets, improving infrastructure in the city, putting more officers on the streets,” says Ashcraft. But money aside, the Field House is a fun place to be. “Our niche is fitness and health,” explains Ashcraft, “and people who come here come for the purpose of being active.” But saving a buck or two is also nice. Ashcraft says guests come from Fresno and Bakersfield; “we even have members who live in LA, and they have a membership because we’re super affordable.” So whether your pleasure is surfing or rock climbing, yoga or the gym, indoor soccer or a virtual arcade, you can do it all under one roof. And while healthy activities are rewards in themselves, it’s certainly doesn’t hurt to think of a membership at McDermont as part of your civic contribution. • McDermont Field House • 365 N Sweetbriar Ave., Lindsay • (559) 562-3326 Monday-Friday 2-9pm, Saturday noon-8pm, Sunday noon-7pm www.mcdermontfieldhouse.com
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. 10 | Enjoy JULY 2015
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| STORY AND PHOTOS By jEN MAY PASTORES
12 | Enjoy JULY 2015
f ly i n g h i g h w i t h r i c h a r d ’ s lu n c h b o x Richard’s Lunchbox has the kind of magic that cooks have when they can remind you of life’s simplest pleasure: mouthwatering, down-to-earth food will never judge you. “It’s my goal to keep in mind my customers. They want quality to be the same and good every time. They love when I can make something special,” says owner Richard Aguilar, owner of a barbecue restaurant in Tulare that takes customers’ orders from inside a small aircraft. The plane – once used for military navigation training – provides a unique dining environment for guests. “The airplane has never been a focal point for me, though,” Aguilar says. True to his words, his spin on traditional barbecue with a little spice mixed with California cuisine takes you beyond the novelty of the restaurant’s ambiance through the smell of peppered beef patties, sizzling bacon and slow-smoked pork cooking on the outdoor grill over burning wood. ”We don’t sacrifice when it comes to buying ingredients. We do a fresh grind every day with my own seasoning that’s whipped in there. It’s how you would barbecue at home, so it takes time,” says Aguilar. The kitchen crew makes everything it can from scratch, including potato salad, coleslaw and chili beans. A local meat locker provides all the restaurant’s prime meat. “I can’t bring myself to give processed meat... and I would be baking my own bread if I had the equipment,” Aguilar says. Before opening at this location in April 2013, Richard’s Lunchbox was tucked in an alley two blocks away, where he started the business in 2011. “I wanted to open a small restaurant, and I thought I might as well do it now and give it a shot,” says Aguilar. “Downtown Tulare is extremely hard to break into. If I could succeed in the first spot where no one can find me in an alley, then I’m extremely fortunate.” His current remodeling project includes additional seating around the airplane and in the nearby hanger. Growing up locally in Ivanhoe, Aguilar learned how to cook with his grandfather who enjoyed making Southern food, giving him the great fortune to experience a variety of good eats. His current favorite dish is jambalaya because of its complexity, which he hopes to one day offer as a special at Richard’s Lunchbox. “I’m always on the hunt, always searching where to eat,” says Aguilar. “I want something that somebody actually made.”
Aguilar’s passion for food and flavor extends to how he cares about and looks out for his staff, naturally affecting how the team treats each other and ultimately, how they respect their customers. “I don’t really consider myself a boss. I hate that word, really. I have an idea that will allow all of us to have a solid job. We’re as close to a family as it can be. That’s important, to be happy in the workplace,” says Aguilar. His wife, Shawna, is a partner in the business’ values and creative endeavors. “My wife takes care of customer service, primarily. She’s really talented, has a free spirit and comes up with combinations of food. Together we make really good food. We’re both driven to work.” Named after his wife, the “Shawna style” is the customer’s choice of barbecue meat with added bacon, traditional garlic barbecue sauce, fresh avocado and red onions, and cheddar cheese. Other specialties are rib plates, barbecue meat sandwiches, housemade sides, and stacked gourmet burgers like the Randy Burger: a halfpound beef patty and hot link topped with cheddar, pepper jack and provolone cheese, and Jack mustard. Richard and Shawna have three children who love to help out with the family business. Karly, 9, enjoys taking orders from customers, Michael, 8, likes to clean tables, and Julia, 4, is their youngest mascot. Together, with their second family helping to run the restaurant, Richard’s Lunchbox is a welcoming oasis of bold tastes that’s akin to soaring high in the clouds. And you don’t even need a ticket to board this plane. • Richard’s Lunchbox • 240 N. L. St., Tulare (559) 685-1500 Open Tuesday-Saturday 10:30am to 8pm; Closed Sunday and Monday Find them on Facebook and Instagram Jen May Pastores is a photographer, teaching artist and writer. Her work can be viewed at jenmayphotography. com. She also enjoys sharing local food on @VisaliaEats and her travels @jenmay on Instagram.
JULY 2015 Enjoy | 13
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By FACHE DESROCHERS
p r oje c t s u r v i va l’ s c at h ave n Photos courtesy of Project Survival’s Cat Haven
A big cat in the wild is the very antithesis of helpless. Sleek, powerful and often frightening, they are at home in their environments in a way that has fascinated people since time immemorial. But despite their natural prowess, many wild cats today face at least some threat to their habitats, food supply and very futures. Although the endangered nature of big cats is a serious issue, it is not a new one, and conservationists have been working for years to try and assist these animals with the problems humans have caused for them. But what is the best way to help big cats, or other endangered animals? Is it through funding conservation programs? Raising global awareness? Empowering people to use their own talents toward wildlife preservation? According to Dale Anderson, the solution is a bit of all of these…and then some. Anderson is the founder and executive director of Project Survival’s Cat Haven. Located in Dunlap, 45 minutes east of Fresno, the Cat Haven has been offering the amenities of giant Sequoia redwood trees, low humidity and temperate year-round weather to its feline residents for almost two decades. As the Cat Haven celebrates its 18th year of operation, it’s a good time to recall just what Anderson is working toward. “The whole reason I set this place up was to be able to say, ‘Come see our cats, get excited about them, and get interested in what’s going on in the wild,’” Anderson says. “And then we can help channel those funds and interest into projects and programs in the wild that make an impact.”4 continued on page 16 JULY 2015 Enjoy | 15
portion of the Cat Haven’s funds go toward efforts like building catproof pens for livestock or giving scholarships for kids to go to school in Kenya. “If you assist people who know that cats are what are helping them go to school and that cats are important, no matter what they do with their education, they remember that, and we make progress,” says Anderson. “It’s about trying to create a possibility for sustainable coexistence between people and the animals that live around them.” For Anderson, bettering the fate of any endangered animal starts with empowering and educating the people who can help. These efforts span the globe, but one close-to-home favorite is the Haven’s Coins for Cats program, wherein the socially gifted cheetahs of Cat Haven are taken out to visit schools around the Valley. Students are asked to gather coins for donation in return. “The purpose of this is less to make money and more to empower the kids to take action and know that they can help,” says Anderson. • Project Survival’s Cat Haven • (559) 338-3216 www.cathaven.com • Wednesday-Monday 10am -4pm Find them on Facebook, Twitter, Instagram and YouTube
Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.
Photos courtesy of Project Survival’s Cat Haven
Anderson’s passion has deep roots. When he was in seventh grade, a conservationist brought a mountain lion to class to impress its beauty and value on the children. And it worked…at least on Anderson. “I don’t remember the name of the guy, but I remember that the cat’s name was Sam,” Anderson says. “And after that, I always envisioned having a mountain lion as a pet.” In California, an individual must have two years of full-time experience working with cats before the state will permit the possession of an exotic animal. Undaunted and law-abiding, Anderson promptly started working in a cat facility. But he quickly realized that at least within this domestic realm, not much was actually being done to help cats in the wild. So Anderson’s ideas began to shift until suddenly he found that his goals were geared less toward ownership of his ideal pet, and more toward a dream of a facility where people could come see the animals and be inspired to help them in the wild. “When people see the cats here, they fall in love with them,” explains Anderson. “And then their desire to help their wild cousins becomes very strong. That’s where we branch out and help fund the conservation efforts out there, from jaguars in Brazil to snow leopards in the Himalayas.” Perhaps the thing that makes Anderson’s conservation philosophy truly unique is his understanding of the relationship between humans and wild cats, and what that means for the felines’ futures. “It’s my belief that you have to assist humans if you want to assist animals,” explains Anderson, who has seen first-hand how many of the cats’ enemies are people who are also just trying to survive. That is why a
16 ENJOY JULY 2015
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e l a t y r i Fa
n o i t a Form k i a n a t i o n a l pa r o u q se n i ve a c c r ys ta l
has a ver y large opening.” Tilchen, “but Cr ystal Cave and ks k superintendent, “who pea l tal its went directly to their par is known for n rk the n Pa me l na ose Th tio Na a Sequoi candlelight, I imagine,” ward. But ecting one’s attention sky t to explore the cave – by dir firs s ost the np n sig the al s ere wa eth es, giant tre clouds, people with heads happily in the ts Tilchen. even amidst these heights, cave first got its name, attraction, a sug ges ler mb hu k’s par the bably by candlelight the ok pro rlo s ove wa to it t nd no l A efu car should be ed it back as through a flickering flame and reflect th. the ear ght the cau h it eat en ben wh d rie bu treasure a fairytale, and like a name taken from usand crysta ls. the cave’s passageways Crystal Cave sounds cave is certainly tho the ns, tio ma for l 0 years since its “discover y,” ica 10 log rly geo nea and the s n ern I cav its gh its between ,” admits Tilchen. But agination. Wa lking throu lored – “as far as we know im exp n the bee g for lon fit e hav ent nm an enviro year, with that sense of es mining thousands of visitors per ld almost hear the dwarv ws cou dra e e on , cav ays the l hw stil pat ean subterran ging at the imagination. “as far as we know” ever tug ion nat at the mountain’s roots. a lot of water flowing agi im an h cave, meaning that there’s s must have had suc ern ing liv cav a the ’s ed “It nam r eve Who g to form,” says Tilchen. Pool, the e Marble Ha ll and Fairy so formations are continuin lud e, inc cav ays the ew gh ou sag thr pas and –pockets ne more sageways throughout the d since imaginations shi are about two miles of pas An re bs. the om ile tac wh Ca d An and om La ke Ro lars, creatures all,” he adds. ing blank spaces with pil cave, “they all are ver y sm ybe ma brightly in the dark, fill cave’s passageways, with Or te. ria rop es seem app e about a half-mile of the nam lor se exp the ors s, isit ng thi V tic tas of its more cavernous and fan people’s in the Marble Ha ll, one far-fetched projections of ing the nat y mi rel cul me r n’t tou a are es these nam ple can experience what ne likes its y shut the lights off so peo ht, the cave rea lly does shi the lig en the “Th in . ybe ces spa Ma s. ion people will say that imaginat kness,” says Tilchen. “Some dar ng in the sun. al ati tot usc in cor e lik ter wa it’s e lik ke, namesa their hand. But it’s just a the Sequoia ething , …like they can see n, executive director of som che Til see rk can y Ma the to ng rdi Acco “In low light, absolute darkness.” ion, it most certainly does. trick your mind plays. It’s It’s s. National History Associat say His first visit to the cave he l,” sta cry does look like from first-hand experience. lly aks rea spe it , en ght ilch hli T flas a ne y. “It’s if you shi d in the park for nearly to do with the cave’s geolog years ago, and he’s worke 30 has n ly tha bab re pro mo t s tha wa ht lig of all ver y different.” As a trick “most are other cave tours, and they’re al,” explains Tilchen, since on usu n un bee is e “I’v ich . wh 40 e, cav e a marbl e-inspiring.” Tilchen says, “it’s pretty aw ve, Ca al yst Cr for e.” o limeston only commercialized cave ployees wh s that Cr ystal Cave is the 1918, when two park em in pen d hap ere o cov als t dis s I wa e . cav stream The the cave falls under park a strong breeze rise from the National Park. And since ia felt uo off Seq day in ir r the tou on ing were fish entrance l as possible,” explains ing hole in the earth, the ey try to keep it as natura gap a “th to , ion eze ict bre t isd tha jur ed low They fol explains Mark cave openings are small, to the marble cave. Most
18 | Enjoy JULY 2015
e is as nice as the the wa lk down to the cav Tilchen. “A nd people say , and there’s a utiful wa lk down a canyon cave itself. It’s a rea lly bea river and waterfalls.” e that includes is an hour-long experienc The basic Family Tour more in-depth sts. The park also offers as many as 50 other gue provides more o follows a natura list wh tours. The Discover y Tour tion. For the ma the cave’s geolog y and for detailed descriptions about to six hours r fou Cave Tour” that includes spelunkers, there’s a “Wild
tal Cave Photos courtesy of Crys
cave,” says Tilchen. of “crawling around in the us, Cr ystal Cave ether casual or adventuro Whatever your taste, wh at’s a legitimate s you’re claustrophobic. Th is worth exploring – unles aid of the dark, erience. But for those afr reason to sit out this exp provided. • worry not: flashlights are ly
com • summer tours dai www.explorecrystalcave.
nia native. lance writer and Califor Jordan Venema is a free traveling, live music, us etuo imp ies, stor He’s a fan of wild r old tly, he’s a fan of his six-yea and all the food. But mos an. jord at il ema by ed tact con son, Cassian. He can be venema@gmail.com.
JULY 2015 Enjoy | 19
THE PREMIER CLOTHING & ACCESSORIES BOUTIQUE SERVING VISALIA AND THE SURROUNDING AREAS
CLOTHING BOUTIQUE | BEAUT Y BAR | SALON
J Studio-Full service hair salon Joshalynne Price & Jackie Brockaway 559-909-7080 & 559-679-6243 Nails by Melissa DeLaCruz 559-303-0154 • Makeup and Lashes by Kailee Akin 559-392-6057 Waxing and Facials by Shauna Young 559-472-8897
125 N. Encina • Visalia • 559.625.4600 • www.envieonline.com 125 N. Encina, (559) 625-4600
interest
| By jordan venema | PHOTOS: josiah alter
so berry good U - p i c k o r w e - p i c k at R a n c ho No t so G r a n d e i n h a n fo r d
John Olivas admits he hears the story often, though it never gets old. He also says everyone has a similar version, which usually goes something like this: “I remember when I was a kid, Grandma had berry bushes down by the river out by the fence line, and we used to go pick them and make a pie or cobbler.” “Everybody to a T recounts that as the fondest memories of their lives,” says Olivas, “and they’re trying to recreate that for their kids.” Since 2006, people have been coming to Olivas’ property to satisfy those berry and nostalgia cravings. And every year, from early May to late August, Olivas catches them red-handed, red-fingered even, picking the very best of his berries, his crop in its prime. But Olivas doesn’t mind; he even encourages them. Don’t stop at the berries, he insists; you’ve got to try the peaches and nectarines, too. “That’s really an amazing experience, to get one nice and soft, eat it in the field while the juice runs down your arm,” he says. That’s just how things are done at Rancho Notso Grande, a u-pick farm with 13 varieties of berries, where all are welcome to help themselves. And, no, Olivas’ farm isn’t along the river or adjacent to Grandma’s fence line, but his berry patch is an oasis in the midst of Hanford’s more conventional orchards and cornfields. “I’m one of the only u-pick (farms) – well, I’m definitely the only one I know about in our county, maybe one of the only u-pick opportunities in the Central Valley,” Olivas says. And while Rancho Notso Grande is something of a niche among valley farms, it also attracts people from far outside the boundaries of the San Joaquin. “I have people coming from all over the world,” says Olivas, who once hosted a busload of Tibetan monks. Whether they’re from another country, out of state or close to home, the diversity of his customers matches his berries, and suggests you can’t really put a price on creating memories – or a good cobbler. 4 continued on page 22
JULY 2015 Enjoy | 21
Picking your own berries, says Olivas, “is one of the most wholesome family experiences you can have… It’s also a way to get connected to your food.”
The family who doesn’t mind sticky fingers can visit Rancho Notso Grande to find the ingredients to make both: memories and a good pie. Plus, it’s a great way to spend time as a family. Picking your own berries, says Olivas, “is one of the most wholesome family experiences you can have… It’s also a way to get connected to your food.” For Olivas, Rancho Notso Grande is just as much about that experience as it is about the quality of the berries. And since the experience informs the flavor, Olivas makes sure his customers know just exactly what to look for, and how to pick the best. “My favorite berry is one that’s picked properly,” explains Olivas, “and that’s part of the deal, too. When you come out, we give you a picking lesson so you can get the cream of the crop.” “When we pick them for you, you pay the labor cost,” says Olivas, which is $8.50 a pound. “But when you pick them, they’re only $6.50 a pound, and you can eat them for free while you’re picking.” Olivas doesn’t use pesticides, so the berries are safe to eat on the spot. One of Olivas’ favorite things about the farm is seeing kids’ reactions, especially eating berries they’ve never before tried. “They call boysenberries ‘poison berries,’” Olivas says with a laugh. “What? It’s poison? I’m not going to eat that! But then they taste it and think it’s the most amazing thing in the world. It’s also one of the most healthy foods out there.” So move over broccoli, step back spinach, and hello blue and black, ollala and tay, boysen and raspberry. And if sticky fingers aren’t your jam, then visit Rancho Notso Grande’s onsite stand, which sells walnuts, pecans, take-and-bake cobblers and of course, berries and jams. “We do wine tastings on the farm, too,” adds Olivas, who makes his own blueberry, apricot and nectarine wines. But even without the wine, the jams, the take-and-bake cobblers, the 13 different varieties of berries and other tree-ripe fruits, Rancho 22 | Enjoy JULY 2015
Notso Grande would still be worth the visit. Because even if the farm offered only one round berry for the picking, that little globe would still provide a world ripe with flavor, plump with memories. Because like the berry patch down by the river or along the fence at Grandma’s house, the u-pick experience can’t be found in the aisle of a grocery store. It can only be found growing on the vine. • Rancho Notso Grande • 5051 12th Ave., Hanford • (559) 269-1152 Tuesday-Saturday 7am-7pm
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.
Hometown Emporium
For the taste you’ll remember, and the gift you won’t forget
Kristy Alves Owner
Cassi Alves Manager
Established 1996
Hours Monday - Friday 7a.m. - 5 p.m. Saturday 7 a.m. - 2 p.m.
145 E. Pine Street Exeter 559-592-1250
*Full Service Bakery *Breakfast/Lunch *Gift Baskets *Catering *Wedding Cakes
www.hometownemporiumexeter.com
Cassandra’s on Pine owned and operated by Hometown Emporium
*Private Parties *Lunch Meetings *Wedding Showers *Baby Showers *Birthday Parties
592-1250 • 165 East Pine Street, Exeter www.hometownemporiumexeter.com
showtime
| By jordan venema | PHOTOS: josiah alter
lo c a lly m a d e C i g a r B o x G u i ta r s Travis Brooks just happened to be in the right place at the right time. “I recently saw somebody perform with one as I was walking past a bar in San Luis Obispo,” says Brooks. And though he doesn’t recall the name of the band, he certainly remembers the instrument they were playing: a guitar built from a cigar box. “They’ve actually been around since the 1800s, and the first etched painting with one is from the 1860s,” says Brooks. A poor man’s instrument, the cigar box guitar “was predominantly made by African American or white plantation workers in the South,” using whatever resources they could get. Now the cigar box guitar is making something of a comeback, though Brooks says the instrument has
24 | Enjoy JULY 2015
remained popular throughout the southern and eastern states in certain musical genres, like blues. Wanting to contribute to the instrument’s westward revival, Brooks and his partner, Antonio, began making the guitars in January. The two founded Mojo Factory Cigar Box Guitars earlier this year, but Brooks explains how Antonio began making the instrument more than two years ago. “He’s been building these cigar box guitars as a means to regain hand-eye coordination,” says Brooks, recounting how Antonio was injured by a rocket-propelled grenade during his military service in Afghanistan. “He lost all motor function, couldn’t speak, couldn’t walk, memory loss,” says Brooks.
After Antonio returned to Hanford, Brooks’ father, who knew they shared a mutual interest in cigar box guitars, introduced the two. Antonio helped Brooks build his first cigar box guitar, and Brooks suggested they begin building the guitars to supplement their income. Mojo Factory operates out of Antonio’s home, though Brooks says they’re searching for a workshop where they can showcase their instruments. And really, these guitars are worth displaying as much as they are worth playing. “Half of the appeal of a cigar box guitar is what it looks like,” Brooks says. “100 percent can be customized, from the shape of the head, the neck, the grain of the cigar box… It’s nice when you can get those boxes with unique grain patterns or stains.” Brooks spends about two weeks building each guitar from scratch. “Basically, you start with a cigar box and a straight piece of wood, and the neck goes all the way through the cigar box.” Then using grafts and files and sandpaper, “we polish and shape it the way we want.” The guitars can have two to four strings, a fretted or unfretted neck, and include vintage or custom parts, like an industrial bolt for a bridge. They use bone – “which we get from PetSmart” – for the tuners. True to their heritage, Mojo Factory guitars won’t cost an arm and a leg – somewhere between $150 and $300. But that doesn’t mean they can’t produce professional sound. When asked what kind of tone the guitars create, Brooks struggles to find a comparison. “It has a pretty good acoustic tone,” he suggests. “I don’t know, I guess, well, it kind of sounds like, like a cigar box guitar. Really, it has its own sound.” But with a little electrical work, that simple box can duplicate an even bigger sound. “I put an entire Les Paul system in [one box]: two pickups, two volume (knobs) and two tones, a three-way switch, the whole package inside a little cigar box. And it sounds exactly like a Les Paul,” insists
Brooks. “And it’s just a four-string guitar.” Brooks plays his own cigar box guitar in his band, Saltwater. “We have four songs written with a cigar box guitar, and a couple of covers,” he says. “We do a really cool rendition of The Wind Cries Mary by Jimi Hendrix.” An appropriate cover, since Hendrix was a master guitarist. And though Hendrix may never have picked up cigar box guitar himself, he was certainly a man of the blues, a genre that Brooks says has close ties with the cigar box guitar. Sharing the culture of the cigar box guitar is why Mojo Factory does what they do. “Mojo is a very important part of that culture, the old Southern culture,” explains Brooks. “You know, you’ve got the mojo, you’ve got the feeling, you’ve got the groove.” Ultimately, Brooks says he and Antonio “were pumping out the mojo like a factory,” hence the name: Mojo Factory. “And we’re really trying to get the idea of the cigar box out there. It may not be mainstream, but we’d definitely like people to learn about them and understand how much a part of the culture they really were, and how people are still using them: playing, making them and keeping them alive.” • Mojo Factory Cigar Box Guitars • (559) 362-7177 Find them on Facebook and Instagram Find their products at: Main Fork & Co, Three Rivers Enjoy the Store, Visalia Independent Music, Hanford
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.
JULY 2015 Enjoy | 25
enjoy the view
| photo: Marc and Brenda Bergreen
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Cornfield in southwest Visalia: Bergreen Photography is a husband-and-wife photography team based in Visalia. As wedding and outdoor adventure lifestyle photographers, Marc and Brenda Bergreen specialize in capturing people in scenic landscapes throughout California. They believe in enjoying the people they are with and the places they get to visit in order to create something worth remembering. Weddings: www.bergreenphotography.com Adventures: www.thebergreens.com JULY 2015 Enjoy | 27
WHAT’S COOKIN’
| BY LANA GRANFORS | PHOTO: KARA STEWART
July Recipe
This month, another birthday rolls around – this time a big “0” birthday for my twin sister, Leah, and me. Although we live miles apart, one thing we enjoy is sharing recipes. One of our favorites is this recipe for a salad which we adapted from one of our favorite ladies, Ina Garten, Barefoot Contessa. It’s a refreshing summer salad with spicy arugula, sweet, juicy watermelon, salty feta, nutty pine nuts and refreshing mint. Peppery arugula is our pick for the greens in this salad, but change it out for your favorite greens. The simple vinaigrette finishes off the
28 | Enjoy JULY 2015
salad nicely, or just squeeze a couple of lemons if you prefer an even lighter finish. It’s perfect for those barbecues as it is easy to make and it’s one that everyone will love. When adding red onions in salads, soak the onion in a little bowl of water while you prep the other ingredients. It seems to help eliminate the harsh taste you often get with raw onions. It’s a little slice of summer in a salad bowl! Happy birthday, Sis! Enjoy!
Wa t e r m e l o n a n d A r u g u l a S a l a d Serves: 4
ingredients Vinaigrette ¼ cup freshly squeezed lemon juice, 2 lemons 2 T red wine vinegar ½ cup extra-virgin olive oil 1 T honey, optional 1 minced large shallot 1 tsp. salt ½ tsp. freshly ground black pepper
Salad 6 cups baby arugula or mixed greens 3 cups seedless or seeded watermelon chunks 4 T minced red onion, about ¾ inch thick slice ¹⁄³ cup crumbled feta cheese or goat cheese ¼ cup toasted pine nuts 1 cup whole fresh mint leaves, julienned Total Time: 20 minutes Prep: 20 minutes
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)
WA T E R M E
LON
ING RED IEN Vina TS igrette ¼ cup fres hly squeez ed lemon 2 lemons A D juice, 2 TU G redLwinA S A L ½ cup extr e vinegar AND ARU a-virgin oliv 1 T honey, e oil optional 1 minced large sha llot 1 tsp. salt ½ tsp. fres hly ground black pep per Sala d 6 cups bab y arugula or mixed 3 cups see greens dless or see 4 T minced ded waterm elon chunks ¹⁄³ cup crum red onion, about ¾ inch thick ¼ cup toas bled feta cheese or slice goat cheese ted pine nut 1 cup who s le fresh min t leaves, julie nned TOTAL TIM
July Recipe 2015
E: 20 min PRE P: 20 ute s min ute s SER VES : 4
GRANF ORS RECIPE BY LANA
ING RED IEN Vina TS igrette
¼ cup N D A R U hly sq E L O N Afres
AD GULA SAL
Prepare the vinaigrette In a small bowl, whisk together the lemon juice and vinegar. Whisk in the olive oil slowly. If you want a little sweeter dressing, add the honey and whisk again. Add the shallot and salt and pepper. Mix and set aside. Assemble the salad STEP 1: Wash and dry arugula or greens and add to a large salad bowl. Add the chunks of watermelon to the bowl and drizzle with a little of the vinaigrette, tossing to lightly coat the greens. STEP 2: If using the soaking method for the red onion, drain then slice. Dice the red onion and it should equal about 4 tablespoons. Crumble the feta and add to the bowl of greens, along with the diced red onions, toasted pine nuts and julienned mint. Gently toss again. STEP 3: Taste and adjust seasonings or add more vinaigrette if desired. Serve immediately. If not serving right away, adjust seasonings and add more vinaigrette when served.
Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.
PREPARE THE VIN AIG In a sma ll bowl, whi RET TE Whisk in sk togeth the olive er the lem oil slowly. on juice add the If you wan hon and vine t a littl gar. pepper. Mix ey and whisk aga in. Add the e sweeter dressin and set asid g, shallot and e. salt and ASSEMBLE THE SAL STEP 1: Wa AD sh and dry bowl. Add aru the chunks gula or greens and with a littl e of the vina of watermelon to add to a large sala d the bowl igrette, toss and ing to ligh STEP 2: tly coat the drizzle If using the greens. the slice. soaking met Dic hod for the tablespoon e the red onio red onion, n and it s. Crumb drain should equ le along with al the diced the feta and add to the bow about 4 red mint. Gen tly toss aga onions, toasted l of greens pine nuts in. and julienne , d STEP 3: Tas if desired te and adjust sea sonings or . Serve imm seasonings add more edia vinaigrette and add mo tely. If not serv ing right re vinaigre away, adju tte when st served.
STEWA RT | PHOTO : KARA
JULY 2015 Enjoy | 29
SPOTLIGHT
| JULY 2015
in the july spotlight From Food to fun, something for everyone to enjoy Food Fight Against Hunger
(Visalia) Hot Dog Festival
(Three Rivers) Historical Museum July 11 | 10 am - 4 pm
Enjoy hot dogs with corn on the cob and all the fixin’s along with root beer floats and arts & crafts at this benefit for Three Rivers volunteer firefighters and the Three Rivers Historical Museum. Emergency equipment will be displayed by Tulare County Fire, CalFire and the National Park Service. Bring the whole family down for some fun. For more information, please call (559) 561-2707 or visit www.threerivers.com.
11 Martina McBride
Independence Day Celebration
Fox Visalia July 12 | 7:30 pm
Hanford high school july 3 | 6-9 pm
(Visalia)
(kingsburg)
Contemporary country singer Martina McBride rose to stardom in the late ‘90s. McBride’s 1995 “Wild Angels” became her first-ever number one single. The Jim Brickman duet “Valentine” not only went Top 10, but crossed over to become her first big hit on the adult contemporary charts. For tickets or more information, visit www.foxvisalia.com.
Holiday Inn July 19 | 3 - 6 pm
Take part in this 7th annual event to benefit the Visalia Rescue Mission. There will be prizes and food from local restaurants. Watch a cooking demo by The Vintage Press’ David Vartanian along with amateur chefs competing for top honors in the cooking competition. For more information, visit www.vrmhope.org/events.
19 5K & Kids 1K Fun Run
(stratford)
stratford brand library july 11 | 8 am - noon
5K/Kids Fun Run, food, carnival games and music. To sign up, contact Robert at (818) 482-8140.
3 12 30 | Enjoy JULY 2015
Old-fashioned all-American patriotic celebration with fireworks, food and plenty of fun. Admission is $5 for adults; $3 for children 13 and under. Visit www.kingsburgchamber.com or call (559) 897-1111 for more information.
11
CALENDAR
Clovis July 3, 10, 17, 24, 31 • Old Town Farmers Market, entertainment, food, and kids activities, 5:30-9pm, visit www.oldtownclovis.org for more info Hanford July 2, 9, 16, 23, 30 • Thursday Night Marketplace, Hanford Fox Theater, 326 North Irwin St., 5:30 - 9 pm, www.hanfordchamber.com July 4 • Community Fireworks Celebration, Hanford High School, 120 East Grangeville Blvd., www.hanfordchamber.com July 10 • Concerts in the Park: JJ Brown, Old Kings County Court House Stage, 7 - 9 pm, (559) 582-2525, www.hanfordchamber.com July 31 • Concerts in the Park: Conjunto Sagrado, Longfield Center, (559) 585-2525, www.hanfordchamber.com Kingsburg July 2, 9, 16, 23, 30 • Kingsburg Farmers Market, Memorial Park, 5 - 8 pm, www.kingsburgchamber.com • Summer Band Concerts, Memorial Park, 7 - 9 pm, www.kingsburgchamber.com July 24 • Movie Night, Ramos Torres Winery, 1665 Simpson, 7 - 10 pm, (559) 419-9159, www.ramostorres.com Lemoore July 4 • Community Swap Meet, City Park, 9 am - noon, www.lemoorechamberofcommerce.com July 10, 17, 24, 31 • Rockin’ the Arbor, The Arbor, E Street and Follett, 6 - 10:30 pm, www.lemoorechamberofcommerce. com July 24 • Community Breakfast, Tachi Palace Hotel and Casino, 17225 Jersey Ave., 8:30 - 10 am, www. lemoorechamberofcommerce.com Selma July 2-19 • Into The Woods, Dan Pessano Theatre, 2770 E. International Drive, 2pm and 8pm showings www.etix.com/ticket/v/8883/dan-pessanotheatre-stageworksfresno July 3 • Independence Day Celebration, Staley Stadium, 6 - 10 pm, (559) 891-2235, www.cityofselma.com July 17 - 25 • In the Heights, Selma Arts Center, 1935 High Street, (559) 891-2238, www.selmaartscenter.com
Springville July 4, 11, 18, 25 • Springville Farmers Market, Springville Ranch, 36400 Highway 190, (559) 359-0713 Three Rivers July 1, 30 • Full Moon on Moro Rock, www.exploresequoiakingscanyon.com July 4 • First Saturday art and food: Hot Time in the Ol’ Town, downtown, www.threerivers.com July 11 • 7th annual Hot Dog Festival benefiting the volunteer firefighters and Three Rivers Historical Museum, 42258 Sierra Drive, 10 am - 4 pm, (559) 561-2707, www.threerivers.com Tulare July 1 • J.E.R.K. at Concert in the Park, Zumwalt Park, Tulare Avenue and N Street, 7:30 - 9 pm, www.tularechamber.com July 8 • Bruthas of Anatha Mutha at Concert in the Park, Zumwalt Park, Tulare Avenue and N Street, 7:30 - 9 pm, www.tularechamber.com July 15 • Tulare Bristish Brass Band at Concert in the Park, Zumwalt Park, Tulare Avenue and N Street, 7:30 - 9 pm, www.tularechamber.com July 22 • Filarmonica de Portuguesa at Concert in the Park, Zumwalt Park, Tulare Avenue and N Street, 7:30 - 9 pm, www.tularechamber.com July 29 • Richard Frost, Marco Rodriguez and Billy Counts at Concert in the Park, Zumwalt Park, Tulare Avenue and N Street, 7:30 - 9 pm, www.tularechamber.com Visalia July 1-31 • Hunger Awareness Month, donate food to the Visalia Rescue Mission by shopping the Grocery Outlet, 2323 S. Mooney Blvd. VRM needs will be highlighted in the aisles or purchase a pre-made bag and drop into the donation bin. July 3 • Blues Brews and BBQ with Randy McAllister, Garden Street Plaza, 6 - 10 pm, (559) 782-0101, www.visaliachamber.com July 9 • Luxe and Esthetix Ribbon Cutting 4pm Refreshments and Cocktails to follow 116 N. Willis St., Visalia (559)697-5587 www.luxeandesthetix.com
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JULY 2015
July 11 • Just Walk with a Doc, Blain Park, 3101 S. Court St., 8 - 9 am, www.healthyvisalia.com July 18 • Girls Day Off seminar luncheon, The Vintage Press Restaurante, 216 N Willis St., 11 am - 2 pm • The Helio Sequence with special guests, The Cellar Door, 101 West Main St., 6:30 pm, www.cellardoor101.com July 19 • 7th annual Food Fight Against Hunger, Holiday Inn, 9000 W Airport Drive, 3 - 6 pm, www.vrmhope.org/events July 27 • Pizza with a Purpose, The Planing Mill Artisan Pizzeria, 513 E Center Ave., 5 - 9 pm, www.vrmhope.org Tachi Palace Casino www.tachipalace.com July 4 • Fireworks celebration, 9:15 pm July 16 • George Lopez, 7:30 pm Visalia Fox Theatre www.foxvisalia.com July 12 • Choices presents Martina McBride: The Everlasting Tour, 7:30 pm July 17 • Anjelah Johnson presents Bon Qui Qui live in concert, 8 pm
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, an August event will need to post by July 5. Thank you.
JULY 2015 Enjoy | 31
CRAFTING
Modern Macrame
Supplies List: * 100% cotton rope or string in desired size * Metal “O” rings * Scissors * Any type of bowl or pot (we found ours at our local craft store) Supplies Needed for Dying (Optional): * Chalk Paint® decorative paint by Annie Sloan in desired color (we used English Yellow) * Large bucket
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Instructions for Macrame 1. Cut rope to desired length. (For our larger/ longer hanger we cut six 3-yard pieces and for the smaller/shorter hanger we cut six 2-yard pieces.) 2. Thread the 6 strands of rope through the “O” ring and even them out so the ends match. 3. Wrap the strands near the ring with a spare cut of rope then tie knot to secure.
4. Separate all 12 strands into three 4-strand groupings. 5. Measure down to where you want your pot or bowl to hang and begin the square knot on one of the strand groupings. For this process, bring the far left rope over the middle two ropes and then under the far right rope. Your right rope then goes under the two middle cords and up through the loop created by the left rope. Do this step again but this time start with the right rope first. Tighten both cords to complete the first square knot. Alternate starting with the left and right ropes using the same technique until you have two “humps” on one side and one “hump” on the other (two complete square knots). Do this to all the rope groupings. 6. Measure the length of your desired container to determine where your next row of square knots should be. With this row, knot each strand with a partner from a neighboring pair.
7. To complete this row, knot the furthest left and right strands together so you are essentially creating a ring of knots. 8. Measure down and wrap the strands with a spare piece of rope like you did at the beginning of the project. Tie a firm knot to secure well. 9. Trim the “tail” ends. 10. Insert your pot or bowl into the rope network and hang. 11. Add a plant (or candle) and voila!
Instructions for DyEing
(Optional)
1. Prepare dye – Add Chalk Paint® and water in large bucket. 1 part Chalk Paint® to 20 parts water. Mix well. 2. Cut cotton rope to desired length. (For our larger/longer hanger we cut six 3-yard pieces and for the smaller/ shorter hanger we cut six 2-yard pieces.)
3. Add rope into dye mixture, making sure that all of it is fully submerged. Let sit for 30 minutes to an hour (or longer if you desire a deeper/richer color). 4. Once the rope has reached its desired color, remove from dye and wring out. Do not rinse the rope in water; it will wash off the color. 5. Hang rope to dry. JULY 2015 Enjoy | 33
STORE FRONT
|
summer sensations
Taste, Touch, See... Summertime.
Let the Adventures Begin. SOUTH VALLEY
“Skin Silk & California Sol” to protect your summer skin by Lancaster Creations
Handcrafted soaps & lotions for soft summer skin by Lather to Lace
Apricot Cayenne Jam great over spreadable cheese or over grilled pork by Jams by Jen
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Letterpress stationary that can be customized for your event needs by Vintage Letterpress
Handcrafted Wine truffles to satisfy your summer cravings by Stafford’s Chocolates
Handmade dip container to mix and serve in by Rivers Edge Pottery
Come visit us at our new store location
505 W. Center Street Visalia • (559) 901-6669 Monday-Friday 10am-5:30p Saturday 10am-4pm Enjoy the Store Visalia @enjoythestorevisalia VISIT OUR OTHER 1475 Placer Street, Suite D, Redding • (530) 246-4687, x4 ENJOY STORES AT: 615 Main Street, Red Bluff • (530) 727-9016 JULY 2015 Enjoy | 35
T
Bake Shop
x
h
e Sugar Bo
Main Street Exeter Treasures For You and Your Home
Cookies • Cupcakes • & More Ice cream coming soon!
*Natural Fiber Clothing *Unusual Jewelry *One-of-a-Kind Items *Arts & Artifacts
271 E. Pine Street • Exeter (559) 592-4629 • (559) 920-8546
Fresh & Tasty Just Sprouted Juice Bar and Healthy Cafe 114 North E Street, Exeter • (559) 936-7056 downtownexeter.com/store/justsprouted
LOCK-IN YOUR ELECTRICITY RATES NOW!
GET A SOLAR SYSTEM INSTALLED FOR $0 DOWN
145 North E Street • (559) 592-5578
Cafe Lafayette… now serving our Sunday Brunch Patio Dining • Private Banquet Room • Daily Specials Extensive Wine List
NUMBERS NEVER LIE. SOLAR SAVES YOU MONEY.
Lic. #952922
Office: (559) 592-0200 Sales: (559) 789-1377 www.jimtylerconstruction.com
FRED IMBERT Chef/Owner CALL NOW FOR RESERVATIONS 559-592-WINE (9463)
151 South “E” Street, Suite A, Exeter
eatcafelafayette.com | SUNDAY BRUNCH 10AM-2PM
TUE-SAT LUNCH 11AM-2:30PM | HAPPY HOUR 4PM-6PM | DINNER 5:30PM-9:30PM
GIVING BACK
| By jordan venema | PHOTO: Tamara Orth
hope in a bottle P o r t e r v i lle Wat e r Ch a lle n ge The drought has officially captured people’s attention, and Gov. Jerry Brown has ordered a 25 percent reduction in water usage. A quick online search will produce photos with post-apocalyptic images, hard to ignore: California’s famously fertile soil gaping and cracking, its lakes reduced to puddles, draining into dust. There’s no denying that right here, right now, California is in the midst of an historic drought – the worst on record since people started keeping records back in 1895. The numbers don’t lie, and a picture is worth a thousand words, but until the drought takes an actual face, will the statistics mean a thing? Until the drought hits close to home, will it remain a distant thought? As a conversation point, the drought has long been on the tip of our tongues, but until our throats go dry, will we even care? That’s a question many Porterville residents have been forced to ask. That, and what happens when the wells really do run dry? Think about that last drip of clear water before the sputter, before the faucet coughs. Try to imagine: “You wake up in the morning and make your coffee, brush your teeth, take a shower. Life’s good. You go to work, but when you come home you turn on the tap to get a glass of water, and nothing comes out. So you go to your shower, but nothing comes out. So you call the city … and they say, ‘I’m sorry, we’ve been flooded with calls, there’s nothing we can do. There’s no water left.’ So now what? It’s 115 degrees outside, you can’t take a shower, you can’t get water, you can’t cook dinner because there’s no water to boil your spaghetti. You can’t even brush your teeth. Well, maybe it will come on tomorrow. But it doesn’t – six months, eight months, a year, two years—” —and still, no water. This isn’t a scene from “Mad Max”; according to Scott Bowler, it’s the reality facing thousands of Porterville residents.
“That’s what we’re facing,” he says. “Some of these people have been going without water for two years.” And like most people, Bowler didn’t have a clue. “I didn’t even realize how bad it really was,” he says, until he saw it firsthand. “I have a friend who lives on the east side of town and he’s been without water for two years… He’s tapped into his mom’s well, and a lot of people will do that, they’ll split water. But a lot of the time that causes arguments and fights in the long run.” For those who’ve never gone without, it might be difficult to imagine an argument over water, the most abundant resource on earth. “What we take for granted is unbelievable,” says Bowler. “Kids are going to school dirty because they can’t do laundry (and) people are carrying five-gallon buckets of water into their home just to flush a toilet.” The picture he paints might be hard to believe, but maybe not for long. “It’s not just the east side of town anymore,” Bowler says. “It’s north, it’s south, it’s west. Parts of Visalia are going dry. Terra Bella is going dry. This is going to be a huge deal by July,” Bowler says. But why now, and why Porterville? Because, says Bowler, east Porterville’s water isn’t supplied by the city; it comes from another source. “They have very, very shallow wells, like 80 feet. And since we have a lack of rain and snowpack,” explains Bowler, “no water is soaking back into the ground.” According to Bowler, Lake Success and Tule River supply Porterville’s watershed, but “if the water isn’t running through the river, people aren’t getting groundwater.” And now more than 2,000 people in Porterville are without access to water. Bowler knows a few things about wells since he drills them for a living. But his personal interest in the drought goes beyond his profession, and was inspired by a recent social media phenomenon.4 continued on page 38
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“Last summer, everybody was doing this water challenge, dumping buckets of ice cold water on themselves,” says Bowler, referring to the ALS Ice Bucket Challenge. “To be honest with you, I didn’t really have a problem with the challenge. Not everybody’s in a drought. But we are.” In response, Bowler decided to start his own challenge through social media. “Why don’t we get people to donate two gallons of water and then challenge somebody else to donate?” he asked. The water challenge soon turned into a local water drive. “We put it on Facebook, put flyers around town and started accepting donations of water from people in the community,” says Bowler. “Then we would take it over to the Porterville Area Coordinating Council,” a local non-profit that operates on a yearly budget of $50,000 with a staff of volunteers. The first water drive was successful. “We had close to 1,000 cases of water, 800 gallons of water, and people donated over $600 in cash,” he says. The water was distributed to families living in drought-affected areas, but when the average California household uses approximately 300 gallons a day, how far could the water go? As the drought grows worse, Porterville continues to find itself in the national, even international spotlight. Fortunately, that has meant more aid to Porterville residents. It has received donations from Matthew 25 Ministries, an international organization providing relief to earthquake-stricken Nepal. More locally, water has been donated by the Nuestro Pride, Street Symphony and Sinister Motorcycle car and bike clubs. Bowler adds another group to the list: “Stacklife Hydraulics of Modesto. Those guys saw what was going on, and came down with a pickup truck literally full above the brim with one-gallon jugs.”
“For a low-rider crew that maybe has a bad rep because they have low-riders or listen to a certain type of music, for a group of guys from Modesto to make a three-hour trip and come down here and donate water,” Bowler trails off. “These guys even went to eastside and started meeting people and handing out water personally. How do you thank somebody for that?” According to Bowler, social media has led to other contacts, with people “well and beyond California.” “Last year, I had a church in Ohio purchase a truckload of water from Walmart, and in the last three months, I’ve been contacted by a fourthgrade teacher in Oregon, and her kids want to donate money to the people of Porterville. A fourth-grade class,” Bowler says in disbelief. That, anyway, is the silver lining: the kindness of neighbors and strangers, coming together to water this dry patch in our own backyard. But even if one’s own taps haven’t yet gone dry, Bowler says, “Be water conscious. Realize that it will run out one day.” In the meantime, he plans to do his part, drilling wells, planning more water drives. He just hopes it will be enough. • 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.
For water drive events Follow “Porterville Water Challenge” on Facebook Water donation locations: Porterville Area Coordinating Council: 368 E. Date Ave., Porterville • (559) 793-0213 Enjoy the Store: 505 W. Center St., Visalia • (559) 804-7411
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