Enjoy Magazine South Valley Living—September 2016 by Enjoy Magazine: Northern California Living

South Valley Living

SEPTEMBER 2016

Golden Harvest

www.enjoysouthvalley.com

Enjoy the magazine It’s on the house

Contents ®

South Valley Living SEPTEMBER 2016

CR A FT I NG

32 DIY: Hanging Planter Shelf

GOOD FI NDS

19 Jessica Elrod’s Cavelle Kids in Clovis

GOOD T I M ES

23 Enjoy it All at Visalia’s Taste of Downtown

I NT ER EST 6 27

Student Growth at Sundale Ag Center and Trading Post Debbie Winslet Brings Books to Visalia with Usborne Books

LOCA L S 11 30

More Than Milk with the Goats of Basilwood Farm Getting the Scoop with Superior Dairy

ON THE M A P

15 Reedley Opera House and River City Theatre Company

STOR E FRONT 38 Gifts for All

Sundale Ag Center and Trading Post Photo by Brittany Wilbur

I N EV ERY ISSUE

34 Enjoy the View—Ryan Dunehew 36 What’s Cookin’—Beans and Pork Ribs (Fagioli e Costine di Maiale) 40 Spotlight—Calendar of Events 45 Giving Back— City Without Orphans

Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH. SEPTEMBER 2016 ENJOY | 3

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SEPTEMBER 2016

COV ER PHOTO

Beau Swanson by Amber Smith

Schoolyards are alive with energetic students once again, and the promise of fall teeters on the horizon. Though some youngsters may have been ambivalent about the return to the classroom, that’s not the case for students in Penny Allen’s ag science class. These kindergartners through eighthgraders plant gardens, raise chickens, tend to reptiles and much, much more, learning about responsibility every step of the way. At Basilwood Farm, a five-acre micro farm in the small foothill community of Prather, goats are milked not just for dairy products, but also for soap. Then take a stroll into Cavelle Kids, where Jessica Elrod designs one-of-a-kind clothing for children. The line for each season is based on a specific fairy tale. If you’re in Hanford, be sure to stop by Superior Dairy for not just a taste of top-notch ice cream, but also a taste of the town’s living history. And finally, you’ll be inspired by Cities Without Orphans, which is bridging the gaps in the foster care system to help ensure that all children have safe, loving homes. As the leaves begin to change, take some time to contemplate the South Valley’s pure beauty. Happy autumn, and enjoy!

SOUTH VALLEY LIVING

YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher RONDA BALL editor-in-chief KERRI REGAN copy editor KENDRA KAISERMAN marketing/sales assistant MICHELLE ADAMS graphic design JERED MILLER STEPHANIE GIMLIN contributing graphic designers MONICA FATICA consultant LYNN LEARNED advertising sales representative VALERI BARNES advertising sales representative KELLY DADA advertising sales representative KENDRA KAISERMAN event calendar/website ALEX PUJOL WILLAM MCCAFFERTY JOSH LOPEZ deliveries www.enjoysouthvalley.com 505 W. Center Ave. Visalia, CA 93291 559.804.7411 Email General: infosouthvalley@enjoymagazine.net Sales and Advertising information: infosouthvalley@enjoymagazine.net

© 2016 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.

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Superior Dairy Ice Cream Shop Photo by Amber Smith

SEPTEMBER 2016 ENJOY | 5

INTEREST

| BY JORDAN VENEMA | PHOTOS: BRITTANY WILBUR

S T U D E N T G R O W T H AT S U N D A L E AG CENTER AND TRADING POST

6 | ENJOY SEPTEMBER 2016

LET’S BE REAL. Very few of us, having finished school, would willingly go back. Then again, most schools don’t have programs like Sundale Union Elementary’s Ag Science, and most classes don’t have teachers like Penny Allen.

“IT REALLY DOESN’T MATTER WHERE YOU LIVE, YOU CAN MAKE IT PRETTY AS YOU WANT, JUST WITH A FEW SEEDS.” “Ag science is a class that I teach, kindergarten through eighth grade,” explains Allen, where students “plant and maintain gardens, and the classroom is full of reptiles and animals. We have some 20 chickens that the kids are in charge of, and we have two big iguanas, an array of reptiles, and chinchillas and guinea pigs.” And that’s just the short list. Allen didn’t just start teaching the class in 1998; she created it, and it’s become one of those programs that you can measure by the fruits of her labor – yeah, yeah, metaphorical fruit, sure, but also the actual fruit you can eat, ripe from the branches of the trees that she and her students planted in those early years. It’s hard to imagine the school without those fruit trees, but when the school first approached Allen, she didn’t want the job. “Oh gosh, no,” she admits. “I wasn’t wanting a job. I was just a homemaker, basically, and I said, ‘No, I’m very happy with what I do at my house.’” But the board pressed: “Penny, we just want you to make sure kids enjoy the outdoors, and learn how to grow a garden.” Eventually, she thought, “Mmm, I can do that.”

“Our board is a phenomenal thing,” Allen now says. “They let me do what I wanted, and whatever my mind came up with, they would back.” There was the idea for an herb garden. “So we built it,” says Allen. And then the koi pond, “and we built that, too.” Allen’s students are taught to care for their own gardens, but by degrees the classes became responsible for the landscaping around the entire school. For Allen, it’s about teaching ownership, and the ability to transform any space. “It really doesn’t matter where you live, you can make it pretty as you want, just with a few seeds.” Also, she says, “it gives them a sense of responsibility.” Many of her students are learning self-confidence. She says gardening gives her the opportunity to hear pretty much everything under the sun – her students’ life stories – meaning these “classroom” moments become the kind of opportunity every teacher dreams of: when education isn’t just a means to an end, but a means in itself. Her students aren’t learning some algebraic equation that they’ll use in a vague someday (no offense, math teachers). They’re learning the value of hard work and the value of self-worth. 4 continued on page 8

SEPTEMBER 2016 ENJOY | 7

WE HAVE SOME 20 CHICKENS THAT THE KIDS ARE IN CHARGE OF, AND WE HAVE TWO BIG IGUANAS, AN ARRAY OF REPTILES, AND CHINCHILLAS AND GUINEA PIGS.… That’s not to say Allen’s lessons don’t have extremely practical consequences. Some of the veggies and fruits raised by her classes, such as navel oranges and broccoli, are used by the school’s cafeteria. Allen and students have also opened the Trading Post, which sells gifts and coffee and is open to the public. When Allen had the idea to open the Trading Post, she thought maybe it would be a fruit stand with some little gift items. Now it’s as big as her classroom, and takes up half of the barn-like structure where she holds her classes. The Trading post has a rustic feel, playing 1940s music in the background. They sell herbs when in season, homemade jams and jellies made by the students, as well as pomegranates, oranges and persimmons. For Mother’s Day, Allen bought antique crates that students filled with succulents they’d grown in their gardens. They take their coffee seriously, too – blended drinks and espresso, along with smoothies and baked goods. Allen is quick to add there’s no sales tax (because the school is a nonprofit), and all proceeds go back to the Ag Science program. “We’re open every day from 7:30 in the morning until school’s out at 3:30,” says Allen, adding with a laugh, “the teachers have it made, because they’ll call and have a vanilla latte delivered.” For Allen, it’s rewarding to see the growth over the last two decades, especially since she almost didn’t take the job. She laughs that her husband sometimes asks her to step back, but for now, “no, I’m not leaving,” Allen says emphatically. There’s still so much to plant, and so much to grow. • Sundale Ag Center and Trading Post 13990 Ave. 240, Tulare • (559) 688-7451 Trading Post is open Monday-Friday, 7:30am-3:30pm

Photos by Monica Fatica

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 seven-year old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

8 | ENJOY SEPTEMBER 2016

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LOCALS

| BY KIMBERLY HORG

Fresh Farm Photo by Kayla Adams

M O R E T H A N M I L K W I T H T H E G O AT S O F B A S I LW O O D FA R M A HOP, SKIP AND A JUMP away from Fresno is the small foothill community of Prather. After growing up in the city, Jill Spruance decided to buy property with her husband, Kim, and make Prather her new home away from Fresno. She marveled at the feeling of being out of town without really being far from her hometown. It is that feeling that she now tries to give to visitors at Basilwood Farm. For more than 20 years, the Spruance family has built upon a dream and a way of life. Goats wander the fiveacre micro farm on any given day. The animals serve a great purpose to her family’s livelihood – they are milked for soap.

Soap making was not on her radar until after her daughters were grown. Dairy goats were added to the farm’s livestock for personal dairy needs, including milk, yogurt and cheese. “We had more milk than we needed, so I began researching what else we could create with the milk,” she says. Spruance has always appreciated being able to create items that were not only useful, but beautiful. Soap making quickly became an outlet for her to do that as well as be able to share handmade products. 4 continued on page 12

Photos by Mariano Friginal SEPTEMBER 2016 ENJOY | 11

Photos by Mariano Friginal

“I think it is important to bring your own sense of expression to every little tiny corner of your life,” she says. Prior to becoming a goat milk soap maker, she was a home educator for 15 years. Basilwood Farm and the soap production established itself in 2010. After several months of research, she created her first batch of coldprocess soap. She says she was shocked at the difference in her skin when she started using it. Her skin is no longer dry or itchy, but it’s much tighter, healthier, moisturized and vibrant. From there, it naturally morphed into a business. “Soap is an item that we all need to use every day, and the fact that we can create one that not only cleans but moisturizes and protects your skin to make your life

healthier and happier is a very rewarding experience,” Spruance says. She says her product sets itself apart from other goat’s milk soaps because it’s created from raw, whole milk (not dehydrated or watered down) so it retains the probiotics to further enhance the skin. This allows the full benefit of the moisturizing. She learned her tricks of the trade from chemists, soap makers and scientists who have written books and articles on the subject. Additionally, she forged friendships with veteran soap makers from all over the world who mentored her online. In her ongoing learning, she incorporates new techniques, recipes, ingredients and products into her arsenal. Basilwood is family-owned, and her husband, daughter Shelby and son-in-law Philip all are part of the team. The CIO (Chief Inspiration Officers) are Maxwell, Caeden and Paige, the grandchildren. “They are major inspiration contributors to our team. Caeden, who is now 4½, loves to help me put together color combinations and swirl techniques for new soap ideas,” Spruance says. At any given time, she has 35 to 45 scents available. She likes to keep everything fresh, so she offers seasonal scents along with the staples. The most popular facial soaps are Caeden’s Choice and Detox. The favorite body

12 | ENJOY SEPTEMBER 2016

bars are Sweet Almond Luxe, Pink Champagne, Crisp Apple Rose and Sea Glass. Spruance says playing with colors is where it generally begins. As the colors take shape, an image begins to form, which eventually leads to how the scent will be blended to achieve the overall theme for a soap. In addition to goat’s milk soaps and lotions, Basilwood has an ever-widening selection of bath and spa products for every member of the family, from babies to dads, as well as ShamPooch for the furry family members. They’re available at 40 locations throughout California. “I have been using Basilwood products for three years now, and I am a huge fan. The soaps are beautiful and fragrant and my skin is no longer dry, and feels great,” says Kaye Blakely of Stockton. “It is such a treat to share my love of these terrific products.” Basilwood Farm also has Cheese, Please! workshops during the summer, where participants learn how to make chevre, mozzarella and ricotta cheeses. In the fall,

Woolie Workshops allow guests to turn Basilwood Farm Goat Milk Soap into works of art with hand-dyed sheep’s wool. Spa nights are another fun opportunity to try out facial products, and Create Your Own Scrub Night will be introduced this fall. • Basilwood Farm • 15759 Morgan Canton Road, Prather www.basilwoodfarm.com • (559) 332-3276 Find them on Facebook and Instagram Open year-round on Tuesdays, 10am to 2 pm; also open Saturdays during the summer from 10am to 2 pm

Kimberly Horg earned her Bachelor of Arts in journalism from Humboldt State University. She is currently pursuing her Master of Fine Arts in creative writing at Fresno State University. Kimberly has had hundreds of articles published throughout the country. To read more of her work, visit www. kimberlyhorg.com.

SEPTEMBER 2016 ENJOY | 13

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Photos courtesy Reedley Opera House

ON THE MAP

| BY JORDAN VENEMA

Rooted in History

R E E D L E Y O P E R A H O U S E A N D R I V E R C I T Y T H E AT R E C O M PA N Y IN 1902, A FIRE swept through downtown Reedley, destroying every building for two blocks except a single brick structure. The next year, and with longevity in mind, Danish immigrant Jesse Jansen constructed a brick building that not only would stand the test of time, but also become the jewel of Reedley: the Opera House. When the Opera House was built, it was used for just about everything but the opera. Carmen or Don Juan never graced its stage, but the proto-community center was the only gathering place of its kind in Reedley. “It was the only public space in Reedley and for surrounding towns,” says Steve Jones, the managing director of Reedley’s River City Theatre Company, which performs in the Opera House. “It was used for so many different things – high school graduations, churches met there, and the history is that a lot of performers traveling between L.A. and San Francisco stopped here because it was a waypoint, and they could put on a few shows, then be on their way,” he adds.

Following the advent of motion pictures, the Opera House lost some of its luster, which began a long succession of businesses occupying the building. “It was a furniture store, it was a bank, it was a feed store, it was storage,” says Jones. “Even the police station used the basement as a firing range. It just had this spiral of different things. The last thing before it closed was a mechanic shop.” The building was actually scheduled to be demolished in 1975, when the local paper ran a campaign that prompted three families to purchase the building, says Jones. Now owned by the city of Reedley, the Opera House is home to Reedley’s River City Theatre Company, which has been performing out of the Opera House for more than a decade. “We established RCTC as a nonprofit in 2005, but prior to that Mark Norwood (the company’s founder) was already doing shows there,” explains Jones.4 continued on page 16

SEPTEMBER 2016 ENJOY | 15

“We have a unique philosophy with how we go about theatre. We really encompass family in our company, which, going back historically – that’s theatre…”

As for the company, much of its core members were “friends of Mark’s, and local talent. Those people were the nucleus of the theatre company,” says Jones, who also had Norwood as a drama teacher his senior year of high school. While River City Theatre Company began with a small, familiar core, it has grown into a reputable troupe. “Over the years, we’ve grown so much from a small theatre troupe in Reedley, and we’ve developed quite a rapport in the valley, so our audience reaches pretty far – we’re pulling interest for our shows from Visalia, Fresno, Hanford, so really all over the area.” Which might be all the more impressive since those surrounding areas have their own theatre companies and programs, but Jones believes River City taps into a kind of camaraderie that is rooted, like the Opera House itself, in history. “We have a unique philosophy with how we go about theatre. We really encompass family in our company, which, going back historically – that’s theatre. Theatre companies were troupes and they traveled and lived together,” Jones continues. “So we breathe into our theatre company that we’re family, and our company exists for the audience and not any one star, or director.” That familiar atmosphere is likely enhanced by the intimacy of the Opera House stage, which hosts year-round performances by the company, about six or seven shows a year. Shows range from jukebox 16 | ENJOY SEPTEMBER 2016

musicals to full-blown Broadway-style musicals. A small cast might have only four members, but the larger musicals can have about 30 members, “which is quite unique for us because our stage is only 15 by 15 feet,” says Jones. Tickets for a River City Theatre Company show run between $10 and $39. The $39 ticket, which includes dinner and a show, is probably unique to the theatre company, whose own private chef creates meals unique to the Opera House. Vegetarian meals can be served upon request, with dinner starting at 6:30pm and curtain at 8pm. Information for upcoming shows and a breakdown of their prices can be found on their website. • Reedley Opera House and Reedley’s River City Theatre Company 1720 10th St., Reedley • (559) 638-6500 www.reedleyrivercitytheatre.org Find them on Facebook and Instagram

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SEPTEMBER 2016 ENJOY | 17

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GOOD FINDS

| BY KIMBERLY HORG | PHOTOS: CORI DERKSEN

ONE OF A KIND J E S S I C A E L R O D ’ S C AV E L L E K I D S I N C LO V I S

KEEPING ONLY ONE OUTFIT ON during the day was a task for Jessica Elrod as a child – her outfits changed with her mind and piles of clothes quickly grew, much to her mom’s dismay. Now a mom herself (cleaning up more than her own pile), she is designing one-ofa-kind children’s clothes, Cavelle Kids, not only for her little ones but for children around the Valley and beyond. The fashionista decided to pursue her passion early on by attending Otis College of Art and Design in Los Angeles right after graduating from Sierra High School. After earning her Bachelor of Arts degree in fashion design, she landed a job designing women’s sportswear at Nike in Oregon. After marrying her high school sweetheart, Todd Elrod, his military career led them to a small town in southern Germany for a couple years. Around that time, her friends began having children, giving her the idea to experiment with children’s products.

“I started making presents for my friends’ kids and then people started asking me to make them. I made over 300 cuddle (Minky) blankets which I customized with their baby names and favorite colors,” she says. She still makes a handful of blankets each week, but has a couple more projects she handles nowadays. What started as a side job grew first as wholesale business, in which she sold to boutiques. Now she runs her own children’s apparel store in the Valley where she grew up. It opened a couple years ago with a custom-designed season that included 25 designs. All of her seasons are based on fairy tales; last fall/winter’s theme was Little Red Riding Hood. This year, the entire collection is based off Princess and the Frog. “I love what I do. I always wanted to design clothes so I thought I would try it,” she says.4 continued on page 20

SEPTEMBER 2016 ENJOY | 19

“Kvell,” a Yiddish word meaning “indescribable joy and pride,” was the logical choice for the name. Her collection is more detailed than some; Elrod travels to trade shows all over the country and Canada to find the perfect fabrics. By combining different textures, she tries to create quality clothes that are unique, down to the hand-picked buttons and thread. “We have quality clothes. I know every stitch is made in the USA and are one-of-a-kind pieces which you can’t get everywhere,” Elrod says. She not only gets all the fabric, but she also creates all the patterns and sends them to an associate to digitalize them, then works with two factories in Los Angeles to make her clothes. Because everything is made in the United States, she is proud of what her company represents and wants to further help the economy in the Valley by opening a local factory to focus her business more on the retail end. With more than 100 boutiques across the country that carry her clothes, word of mouth has built a good local presence. “Cavelle Kids combines classic style with today’s trends for the cutest line of clothing ever. I can’t get enough of the quality, soft fabrics and the details that go into each piece,” says Laura Poochigian of Fresno. The boys’ line includes shorts, pants and shirts that are tailored and designed to be durable. Little girls’ jackets and skirts are carefully pleated and fitted and have matching blouses and sweaters, and she also makes dresses with ruffles. Additionally she carries different brands in the store, and is the only retailer in the area carrying the Tea Collection. Prices range from $9 to $25 and custom-design dresses

20 | ENJOY SEPTEMBER 2016

range from $30-$60, depending on the collection, and she frequently runs sales. “As a designer I try new things. I am all about textures. There could be five fabrics on one garment,” she says. “I’m always looking for something different and unique.” According to Clovis resident Annie Papi, Cavelle kids is a fun, unique shop with high quality clothing and warm, welcoming employees. “Cavelle is a brand that represents the fun, free individuals that our children all are,” Papi says. The shopping experience became even more enjoyable when the business partnered with a local photographer in a new location, adding a playroom for the kiddos to play while the adults are browsing. “I love the unique details that go into every piece of clothing by Cavelle Kids. Each piece tells a magical story,” says Nicole Fontanilla of Coarsegold. • Cavelle Kids • 625 3rd St., Suite A, Clovis • (253) 970-6629 www.cavellekids.com • Tuesday-Saturday 10am-5pm Find them on Facebook and Instagram

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GOOD TIMES

| BY BEN RALPH

E N J OY I T A L L AT V I S A L I Aâ&#x20AC;&#x2122; S TA S T E O F D O W N TO W N NOTHING BRINGS PEOPLE TOGETHER more than food. With the world sometimes looking like an endless assortment of Kanye vs. Taylor, thereâ&#x20AC;&#x2122;s the family dinner to bring us back to sanity, community and meatloaf (and when meatloaf unites you, the bond is not easily broken). Think of most major holidays. Is there a holiday that is not celebrated with some sort of feast? Entire religious practices are built on the act of abstaining from food as a sign of penitence, renunciation, self-control and enlightenment, and for those who have tried the act of the fast, the difficulty is fierce. Such is the power of food. 4 continued on page 24

SEPTEMBER 2016 ENJOY | 23

Every living thing must eat, but perhaps one factor of being human is how we eat. Snakes, and some children, swallow their food whole. Vultures scavenge for rotting carcasses and indulge in the leftover meal of some other beast. And yet, humanity does it differently (yes, sometimes not, but differently enough). Every living thing must eat, but humans cook. Yes, there are tales of Bonobos that have cooked with fire; however, these tales also omit the fact that the matches, utensils and, yes, the actual hamburgers were supplied by humans (true story, FYI). If humans hadn’t helped, Bonobos would not have cooked hamburgers. Truly shocking. And so, cheating Bonobos aside, humans mastered the art of cooking. We can take food items and transform them through some of the most ingenious methods imaginable. Whether it’s the low and slow methods of Southern barbecue or the sugar balloons at Alinea in Chicago, the mundane is made extraordinary, and delicious. Professionals aside, is there anything better than a home-cooked meal prepared by grandmothers, mothers, fathers, uncles? A strong argument is no, especially after Grandma elevates Depression-era chicken n’ dumplings to levels of tastiness that would have possibly saved Tom Joad (literary joke…it’s okay not to laugh). Bad jokes aside, there will be no cheating Bonobos at the Taste of Downtown in Visalia, only good food and drink. An annual event featuring culinary creations by some of the best chefs around, the Taste of Downtown offers attendees a chance to sample delectable food and drink as they tour the heart of Visalia. According to Downtown Visalians, this is the 23rd event and one not to miss, though many do since the tickets sell out every year. According to Christi Metzner, coordinator of the event, 800 tickets will be available and more than 30 restaurants will participate. The general idea is that an attendee has a card that allows them to sample from each participating restaurant once. And so the adventure begins, as participants do the Main Street-Oak Street loop either by foot or by trolley. Metzner also noted that each participant is encouraged to use an app that allows them to vote on their favorite tasting and help decide which restaurant will get the People’s Choice Award for this year. The prior winner was Fugazzi’s and the competition is always fierce. Channel 47 also has specific raters in order to determine their award for the best of downtown. Though there’s a competitive flavor to the event, the main motivation, according to Metzner, is to showcase the downtown area and allow locals to taste and see that downtown Visalia is good. Literally. Along with the participating restaurants are the Band of the Sierra and Suncrest Bank, who host the wine and beer tastings. “They do their own thing,” Metzner noted, and historically this meant that not just beer and wine were made available, but so were various local treats, such as chocolate, food and other delectable morsels for attendees to indulge on as they sample various libations.

24 | ENJOY SEPTEMBER 2016

With all this available one would believe that the fee would be stiff. However, $35 will get you in. A modest price to pay when the best of downtown Visalia cuisine will be made available for your humble partaking and scrutiny. Because of this, it is encouraged to get your tickets quick since there is no room for expanding the guest list. After all, one must be fair to the restaurants generously producing tasting items for 800 guests; and yet, with attendance and restaurant participation being steady all these years, it appears they do so gladly and with open doors, while locals join together to accept their hospitality. • www.downtownvisalia.com/explore/event-overview/ taste-of-downtown-visalia/ To purchase tickets, contact Downtown Visalians at 119 S. Church St., Visalia or (559)732-7737

Ben Ralph is a longtime off-and-on Visalia local. Originally hailing from the outskirts of Ave. 328, he now spends his time balancing a career with walking the Earth, like Caine from the TV series Kung Fu. His writing is about the latter.

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INTEREST

| BY JORDAN VENEMA

BACK TO BOOKS D E B B I E W I N S E T T B R I N G S B O O K S TO V I S A L I A WITH USBORNE BOOKS

IT’S ALMOST HARD TO BELIEVE, but this September marks a notorious fifth anniversary in Visalia: the fifth year that major book retailer Borders finally closed its doors. “We don’t have a bookstore in Visalia,” says Debbie Winsett, lamenting the lack of access to a good book. So in 2013, Winsett decided to become the author of her own story by becoming an educational consultant for Usborne Books & More, a publisher that specializes in books for children of all ages. “My motivation for doing this was to get these quality books out to the kids in our community,” explains Winsett, who – having organized book fairs at her children’s elementary school – knows the impact a book can have on a child. As for her own children, Usborne was always a favorite in the home. Winsett’s children have moved out, but she still noticed that “nobody was offering those books to our schools, our libraries, our families, and nobody really knew about Usborne anymore. So we’ve developed a team of people and we’re getting Usborne books into our schools and families, and they’re loving them.” Let’s be clear. We’re not talking about textbooks here. Usborne is known for its colorful print and range of subjects. “They span from something that babies can touch

and chew on to high schoolers that need an additional resource to help them learn algebra,” says Winsett. “They’re high-quality, educationally-related books. We have fiction, nonfiction, and our books are leveled for reading programs in the schools, as well as aligned with the common core standard in California.” As an educational consultant for Usborne, Winsett is bringing books to the community through fairs and fundraisers, such as back-to-school nights or convention center events. Think of these events like pop-up bookstores if you will, but it’s not about profit – at least not for Winsett. If Winsett partners with a school for a book fair, Usborne gives back in books 50 percent from sales. So if Winsett sells $500 worth of books from her stock, Usborne will match an additional $250 in books. Then, by replenishing her stock by purchasing directly from Usborne, Winsett receives an additional $250 in books, which Winsett’s program voluntarily gives back to the school. “A school lets us come to one of their events, we sell them to the families and then the school gets free books from that,” says Winsett. “And parents are willing to support that.” 4 continued on page 28

SEPTEMBER 2016 ENJOY | 27

“One of the things we’ve done for two years in a row, I partner with my church, Gateway Church of Visalia, who is a sponsor of Conyer Elementary, and the church has donated money to their holiday book program. Usborne matches that money with 50 percent more books, and then my program gets them additional books, and every year we’ve been able to provide every child at Conyer with a free book at the holidays. This year, we provided about $1,000 worth of books at their library, as well.” Winsett does receive an income through commission by selling Usborne books, but “I take that money that I earn and I use it to provide more books to those that are participating in the program.” Winsett hopes to partner with a local school district to create a program called Reach for the Stars, “which is kind of like a jogathon but a readathon. Families and kids would go out and get pledges for how much they’ve read in a specific amount of time, then that money would come back to the school,” explains Winsett.

BOOKS ARE THE PLANE, AND THE TRAIN, AND THE ROAD. THEY ARE THE DESTINATION, AND THE JOURNEY. THEY ARE

HOME Anna Quindlen

Photo by Tamara Orth

So yes, here comes the fifth anniversary of Visalia losing its last major bookstore, but this program is helping to fill the gap. Between slinging books throughout the community and gifting additional books to those who participate in the program, Winsett is kind of like a librarian-meets-Santa Claus. Winsett will probably downplay the comparison, because really she just wants to get books into the hands of those who want them. • Usborne Books & More www.UsborneBookTeam.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 seven-year old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

28 | ENJOY SEPTEMBER 2016

WE LC D FO OW OM RD NT E B ’S OW AC K CH OC N, OL AT ES !

ST AF

The Finest Chocolate, Coffee & Tea Visit our new location! Now serving Tea and Intelligentsia Coffee

214 N 2nd Street, Porterville, CA 93257 559-784-1746 www.harrishomefurnishings.com

Stafford’s Chocolates 114 N. Main Street || Porterville (559) 784-6640 www.staffordschocolates.com

A Maker ’s Market 1 0. 2 2 .1 6

Mark your calendars for our holiday shopping event of the year! Embellish & Restore and Enjoy the Store, 115 N. West Street in downtown Visalia. Contact embellish.restore@yahoo.com to sell your handmade goods.

LOCALS

| BY JORDAN VENEMA | PHOTOS: AMBER SMITH

30 | ENJOY SEPTEMBER 2016

G E T T I N G T H E S CO O P W I T H S U P E R I O R DA I RY WHEN YOU THINK OF HISTORY, what comes to mind? Libraries and monuments, old sepia-toned photographs, things timeless and things immemorial, things like ice cream. That’s right, ice cream. But not just any ice cream. We’re talking about Superior Dairy ice cream, a Hanford staple made from an original recipe predating the Great Depression. And yet, Superior Dairy is much more than its frozen nectar, because it’s also a snapshot of Hanford’s past, and a family’s living history. In fact, says Susan Wing, co-owner of Superior Dairy, “it’s the longest continuously owned-by-the-same-family-in-one-location soda fountain west of the Mississippi.” “The original feeling is still here. The inside has changed very, very little since we opened. We’ve rearranged things,” she says, like getting rid of some old Venetian blinds, “but basically it hasn’t changed at all.” Little has changed since 1929, when her grandfather Judson Bowden started the company, almost as a side project. Once a full-serve dairy, Superior had it all – cows, bottled milk, cottage cheese and butter, and lots of excess cream. At some point, says Wing, the question was asked, “What are we going to do with all this cream? Oh, we’ll make ice cream. So (Bowden) traveled to UC Davis and they formulated a recipe, which we still use today,” says Wing. In 1960, Wing’s father took over operations and ran the business until 1994, when she and brother Tim Jones became co-owners. “And my son is currently managing, so he’s a fourth-generation soda jerk,” Wing says with a laugh. Even the environment of Superior Dairy taps into the local history: the same old building with the same tin-pressed roof, located in historic downtown Hanford across from scenic Civic Park. Like any ice cream shop, Superior has the display case, the diner-style bar and stools, the cushy booths, which on a summer day are almost always full. At Superior, there’s no reservations, and even for a small town it’s not unusual that “there’s people standing outside, standing in the aisles,” says Wing. “It’s crazy.” Crazy for ice cream that really hasn’t much changed in the last 80 years. Superior doesn’t rely on gimmicks or 31 flavors or new specials. They keep it simple. “We have nine standard flavors: one special, three

sherbets and a strawberry freeze,” says Wing. They do offer a special, but “the whole summer, we’re running peach.” There is a degree of predictability and reliability at Superior, and Wing says, “Nothing ever changes here. We don’t mess around with it.” The old adage applies: If it ain’t broke, don’t fix it. Superior certainly doesn’t mess around when it comes to its services, heaping scoops and especially the notorious SOS, which stands for Superior Oversized Sundae. “It’s something my dad made up years ago,” says Wing. Served in a goblet and more than a foot high, the SOS is a feat for one, though Wing has seen people try it. “Usually though they order with four spoons.” The original is “sherbet, strawberry freeze, hot fudge, strawberry and marshmallow toppings. The base is vanilla, and then you put the toppings, and then the sherbets, then another scoop of vanilla on top,” explains Wing. Then more toppings, a banana cut into thirds, a ton of whipped cream, and a cherry to top it all off. All for just 16 bucks. Other than the SOS, the Superior Special (an adaptation of the banana split) is also popular, but Superior Dairy isn’t just about ice cream. “There is this rumor that won’t die that we have burgers and fries,” Wing says with a laugh, “but we never had that.” They do, however, have simple sandwiches that were put on the menu in 1964. Ham and cheese, tri-tip, tuna on a roll, even peanut butter and jelly, with each sandwich ranging from about $5 to $9. Some things just aren’t meant to change. Intentionally or not, that’s been something of a mantra for Superior Dairy, and it’s worked. Because at Superior Dairy, every sandwich and scoop of ice cream comes with a large side of nostalgia – a general feeling for the past, and maybe what also will be, because so long as you don’t let it sit too long in the summer heat, Superior Dairy ice cream might just be one of those things that lasts forever. • Superior Dairy • 325 N. Douty St., Hanford (559) 582-0481 • Monday–Sunday, 11am–9:30pm Find them on Facebook

SEPTEMBER 2016 ENJOY | 31

CRAFTING

| STORY AND PHOTOS BY MONICA FATICA

Well Planted

D I Y: H A N G I N G P L A N T E R S H E L F

32 | ENJOY SEPTEMBER 2016

Create a wood floating shelf and use as a plant display or a side table. We left the natural wood but you can stain it to bring out the grain for a more rustic style. SUPPLIES • Round wood panel (find at a hardware or craft store) • Scissors • Twine or yarn • Wall bracket • Stain (optional)

1. Cut approximately 30-40 strands of twine at 3 yards (9 feet) long.

4. Twist or braid each section to create a pattern.

2. Gather your strands and tie a knot at the center.

5. Tie a knot about 4-6” from the top and then tie a knot at the bottom.

3. Divide the strands into four sections.

6. Set your wood panel inside the four patterned strands. •

SEPTEMBER 2016 ENJOY | 33

ENJOY THE VIEW

| PHOTO: RYAN DUNEHEW

34 | ENJOY SEPTEMBER 2016

Rae Lakes in Kings Canyon National Park. Ryan Dunehew is a local firefighter with Kings County Fire Dept. On his off duty hours, he can be found hiking and exploring our areaâ&#x20AC;&#x2122;s natural wonders. Photography has become an integral part of his adventures as he strives to share natureâ&#x20AC;&#x2122;s beauty. His love for the great outdoors inspired his woodworking and he specializes in making goods out of local resources. He is the owner of Visalia Wood Works and can be found on Instagram at @VisaliaWoodWorks. SEPTEMBER APRIL 2016 ENJOY | 35

WHAT’S COOKIN’

| BY LANA GRANFORS | PHOTO: KARA STEWART

September Recipe

This recipe was inspired by a dish I enjoyed in a little trattoria in Florence, Italy. I like to imagine it as a recipe handed down by a sweet nonna, through the generations. The food of Italy is some of the best I have eaten, so I continue to try new dishes, reliving our amazing time there.

36 | ENJOY SEPTEMBER 2016

The ribs and beans in this one-dish meal offer up a wonderful sauce. Eat as a stand-alone dish or over a serving of pasta. My choice? Either penne or rigatoni. I hope you and your family enjoy this one… mine sure does!

BEANS AND PORK RIBS ( FA G I O L I E C O S T I N E D I M A I A L E ) S E RV E S : 4 RIBS INGREDIENTS Olive oil 2 lbs. country-style pork ribs 1 T kosher salt 2 tsp. freshly ground black pepper 2 T minced garlic 1 cup dry red wine or beef broth 2 T tomato paste dissolved in 2 T water 1- 28 oz can, Italian plum tomatoes (I prefer San Marzano)

BEANS INGREDIENTS Olive oil 1 yellow onion, diced 2 carrots, peeled and diced 1 cup diced celery 2 T minced garlic ½ lb. dried Cannellini or Great Northern Beans (Soak overnight, day before. Drain before using) 8 cup chicken stock Leaves of a sprig fresh rosemary, finely chopped 2 bay leaves

GARNISH ¼ c chopped fresh Italian parsley PREP TIME: 30 minutes COOK TIME: 2 hour – 2 ½ hours TOTAL TIME: 2 ½ hour – 3 hours

LOVE OUR RECIPES? Come into Enjoy the Store (Visalia, Redding or Red Bluff ) each month and ask for your FREE recipe card.

RIB S ING RED

IEN

TS Olive oil 2 lbs. coun try-style pork ribs 1 T kosh

DIRECTION

I B S 2 tsp. er salt D PORK R E )hly ground blac L fres B E A N S A N T I N E D I M A I 2AT min k pepper ced garlic COS 1 cup dry AGIOLI E

September Recipe (F

2016

red wine or beef brot 2 T tomato h paste diss olved in 2 1- 28 oz can, Tbs. wate Italian plum r tomatoes (I prefer San BEA NS ING Marzano ) RED IEN TS Olive oil 1 yellow onio n, diced 2 carrots, peeled and diced 1 cup dice d celery 2 T minced garlic ½ lb. drie d Cannelli ni or Grea (Soak over t Norther night, day 8 cup chic before. Drai n Beans ken stock n before usin Leaves of g) a sprig fres h rosemar 2 bay leav y, finely chop es ped

GA RN ISH

¼ c chop ped fresh

Italian pars ley

PRE P TIM E: 30 min utes COO K TIM E: TOTAL TIM 2 hou r – 2 ½ hou rs E: 2 ½ hou r –3 hou rs GRANF ORS RECIPE BY LANA

RIB S ING RED

BEANS E ( FA G I O L I

STEWA RT | PHOTO : KARA

STEP 1: Heat a larg e sauté pan Add eno ugh or Dutch pepper on olive oil to coat oven over the both side medium-hig about 5 to s. Carefully bottom. Season h heat. the ribs 7 add the with salt are caramel minutes per side and , until brow ribs, in batches, ized on both and cook ned on process with for the remaininsides, set them out both sides. Wh en the ribs on a shee g ribs. t pan. Rep STEP 2: Dra eat the in most of burning. the oil from Turn the the pan. heat to high boil. Add Add the garlic, , add the the tomato stirring to wine or bee a boil and paste and avoi d f broth and then redu the plum ce and cook tomatoes, bring to for two hou the heat to a slow a stirring well keep con rs, stirring simmer. . Bring to sistency Add ribs occasion of back to pan occasion ally and scra a thick sauce. Sim ally. If necessary, add water mer the ping the ribs for 2 bottom of to hou the pan to STEP 3: Hea prevent stick rs, stirring oil to coat t another large pot ing. over med the ium-high stirring occa bottom. Add the choppe hea d vegetabl t. Add enough olive carrots are sionally, until the es to the onions are lightly cara oil and coo during the translucent melized, k, last couple abo and the enough brot celery and of minutes ut 6 to 7 minutes h to cove . Stir in of coo and seas the garlic on with salt r by about one inch king time. Add the beans . Add simmer. and black and Cover and pepper. Brin the rosemary and cook for bay g to the boil 1 – 1 ½ hr, , and then leaves until tend STEP 4: lowe er. r to Ribs and beans will additional be tender, 30 spoon som minutes. To serv if not, con e, place a e rib on each tinue to cook for Finally, garn beans to the side . Top both an plate or bow ish each with abo plate with l, and then ut a quarter a sprinklin cup of sauc g of the Itali e. an parsley.

IEN TS

Olive oil 2 lbs. coun try-style pork ribs 1 T kosher salt 2 tsp. fres BS I nd grou Khly R black pep E ) A N D P2 TOminRced garl D I icM A I A Lper NE dry red wine C O S T I1 cup or beef brot 2 T tomato h paste diss olve 1-

DIRECTION

S STEP 1: Heat a larg e sauté pan Add eno ugh or Dutch pepper on olive oil to coat oven over the both side medium-hig about 5 to s. Carefully bottom. Season h heat. the ribs 7 add the with salt are carame minutes per side ribs, in b an ,u

DIRECTIONS STEP 1: Heat a large sauté pan or Dutch oven over mediumhigh heat. Add enough olive oil to coat the bottom. Season the ribs with salt and pepper on both sides. Carefully add the ribs, in batches, and cook for about 5 to 7 minutes per side, until browned on both sides. When the ribs are caramelized on both sides, set them out on a sheet pan. Repeat the process with the remaining ribs. STEP 2: Drain most of the oil from the pan. Add the garlic, stirring to avoid burning. Turn the heat to high, add the wine or beef broth and bring to a boil. Add the tomato paste and the plum tomatoes, stirring well. Bring to a boil and then reduce the heat to a slow simmer. Add ribs back to pan and cook for two hours, stirring occasionally. If necessary, add water to keep consistency of a thick sauce. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking. STEP 3: Heat another large pot over medium-high heat. Add enough olive oil to coat the bottom. Add the chopped vegetables to the oil and cook, stirring occasionally, until the onions are translucent and the celery and carrots are lightly caramelized, about 6 to 7 minutes. Stir in the garlic during the last couple of minutes of cooking time. Add the beans and enough broth to cover by about one inch. Add the rosemary and bay leaves and season with salt and black pepper. Bring to the boil, and then lower to simmer. Cover and cook for 1 – 1 ½ hr, until tender. STEP 4: Ribs and beans will be tender. If not, continue to cook for an additional 30 minutes. To serve, place a rib on each plate or bowl, and then spoon some beans to the side. Top both with about a quarter cup of sauce. Finally, garnish each plate with a sprinkling of the Italian parsley.

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

SEPTEMBER 2016 ENJOY | 37

STORE FRONT

SEPTEMBER 2016

TASTE, SMELL, TOUCH, SEE... GIFTS FOR ALL

Let the Adventures Begin. SOUTH VALLEY

Live edge cutting boards by Stottwood

Pour over coffee sets and wine corks by Rivers Edge Pottery

Headbands by Littles Modern

38 | ENJOY SEPTEMBER 2016

Raw sage honey and beeswax by Bradshaw Honey

Handcrafted coffee by Slow Train Coffee

Sugar scrubs and bath bombs by DB Soap Co.

Located inside Embellish & Restore 115 N. West St., Visalia â&#x20AC;¢ (559) 901-3513 Mon 10am-2pm, Tues-Fri 10am-5:30pm, Sat 10am-4pm Enjoy the Store Visalia @enjoythestorevisalia SEPTEMBER 2016 ENJOY | 39

SPOTLIGHT

SEPTEMBER 2016

in the september spotlight FROM FOOD TO FUN, SOMETHING FOR EVERYONE TO ENJOY Find Adventure Food Truck Fest

(VISALIA)

MOONEY GROVE PARK SEPTEMBER 17 | 11 AM - 6 PM

Along with many food truck options, this event includes musical entertainment by The Green Machine, Bear Ridge Bluegrass Band, Lindsay Callahan, High Praise and Keith Crain, adventure and kids zones, shopping and a beer garden provided by Tioga-Sequoia Brewing Company. To get involved with this event, contact Elizabeth LaMar at (559) 561-4804. For a map and directions, visit www.sequoiaparksconservancy.org.

Pops in the Park “Back to Our Roots”

(TULARE)

ZUMWALT PARK | 429 E. TULARE AVE. #499 SEPTEMBER 10 | 8 PM

To celebrate its 57th season of music making, the Tulare County Symphony, directed by Bruce Kiesling, looked at composers who were inspired by their collective musical heritage and how they used it to create some of the greatest music the world has ever known. Featuring the very best of pop, classical, film and Broadway, this concert has something for everyone and is the perfect way to end the hot summer season.

24 40 | ENJOY SEPTEMBER 2016

Old Town Clovis Craft Beer Crawl

(CLOVIS)

SEPTEMBER 17 | 5 - 8:30 PM

Follow the map from store to store, talking personally with the brewery representatives about their craft. Sip your way through the best of California brews, including several home brews, and partake from local food trucks. This event is unique in that the beer tastings are inside the merchant stores.

Trolley Tour of Downtown’s Art and Architecture

(FRESNO)

SEPTEMBER 24 | 5 PM

Meet at the Fresno Water Tower and Visitors’ Center for a guided trolley tour of downtown’s remarkable buildings. An on-board guide will showcase a variety of architectural styles and some of Fresno’s stunning public artwork. Fresno State Music Department students will also perform.

Space Oddity: David Brighton's Tribute to David Bowie

(VISALIA) Spanspek Music and Arts Festival

FOX THEATRE | 300 MAIN ST. SEPTEMBER 24 | 7:30 PM

OROSI MEMORIAL PARK | 41645 ROAD 128 SEPTEMBER 17 | 5:30 - 11:30 PM

Together with the considerable talents of an amazing backup band, David Brighton recreates the greatest moments of Bowie's constantly metamorphosing career - a career that has bridged more than three decades, and helped shape an entire generation of stars that would follow.

(OROSI)

This event is a special project of the Tulare County Arts Consortium, which brings locally created visual and performing arts to the community of Cutler-Orosi. In sharing the works of local artists, the festival hopes to encourage the youth of the Cutler-Orosi area to start their own artistic endeavors.

Enjoy Makerie DIY Artisan Workshops taught by creatives from around the South Valley.

Visit www.enjoymakerie.blogspot.com to see a listing of classes that include soap making, succulent and air-plant arrangements, acrylic painting, mixed media art, calligraphy, weaving, painting furniture using Chalk PaintÂŽ and more! Our space is ideal to rent for small gatherings or educational seminars. Visit our website or contact us to learn more.

E&R embellish & restore

www.enjoymakerie.blogspot.com 505 W. Center Ave., Visalia 559-901-3513 â&#x20AC;˘ Available by Appointment

CALENDAR

SEPTEMBER 2016

Clovis September 2, 3, 9, 10, 16, 17, 23, 24, 30 • Old Town Clovis Farmers Market, Old Town, Pollasky and Bullard, 5:30 - 9 pm on Friday, 8 - 11:30 am on Saturday, (559) 298-5774, www.oldtownclovis.org September 2, 9, 16, 23 • Blue Grass in the Park, Clovis Veterans Memorial Park, 901 5th St., 6:30 - 8:30 pm September 17 • Old Town Clovis Craft Beer Crawl, 5 - 8:30 pm, www.oldtownclovis.org/ craft-beer-crawl September 25 • Antiques & Collectibles Fair & British Car Roundup, Old Town, Pollasky Ave., 8 am - 4 pm, (559) 298-5774 Exeter September 3 • The Clover House Peddlers Mart & Downtown Exeter Sidewalk Sale, 224 North E St., 8 am - 3 pm, (559) 280-0897 September 3 - 4, 10 - 11, 17 - 18, 24 - 25 • Exeter Courthouse Gallery of the Arts and Historical Museum, 125 South B St., 10 am - 4 pm on Saturday, noon - 4 pm on Sunday Fresno September 1, 8, 15, 22, 29 • Carthop, Fresno Historic Fulton Mall, 11 am - 2 pm, www.downtownfresno.org/ events/carthop September 1 • FPU Pacific Artist Series: Janai Bugger and Douglas Sumi, University Presbyterian Church, 1776 E. Roberts, 7:30 - 9:30 pm, (559) 453-2267, www.fresno.edu/arts/ music/pacific-artist-series September 2, 9, 16, 23, 30 • Live Jazz at The Standard, 9455 N. Fort Washington, 6 - 8 pm, www.standardfresno.com September 2, 9, 16, 23, 30 • Sunset Kayak Tours, San Joaquin River Parkway and Conservation Trust, 1550 E. Shaw Ave. Suite 114, 4:30 - 8 pm, (559) 248-8480, www.riverparkway.org September 2 • Arts Visalia September Exhibit & Opening Reception, Arts Visalia Gallery & Gift Shop, 214 E. Oak Ave., 6 - 8 pm, (559) 739-0905, www.artsvisalia.org September 3, 6, 10, 13, 17, 20, 24, 27 • Cherry Avenue Auction, 4640 S. Cherry, 7:30 am, www.cherryavenueauction.com September 3, 10, 17, 24 • Vineyard Farmers Market, 20 W Shaw Ave., 7 am - noon, www.vineyardfarmersmarket.com September 10 • Angel Republic at Frank’s Place, 1432 Fulton St., 8 - 10 pm, (559) 718-3228 September 14 • Respite by the River: Reading by Lee Herrick with Music by Terry Barrett, 11605 Old Friant Road, 6 - 8 pm, (559) 248-8480, www.riverparkway.org 42 | ENJOY SEPTEMBER 2016

September 15 • (Modern) Classic Film: Fast and the Furious, Warnors Center for the Performing Arts, 1400 Fulton St., 6 - 9:30 pm, (559) 264-2848, www.warnors.org/classic-film-series September 17 • Walk with a Doc, 11605 Old Friant Road, 8:30 - 10 am, (559) 248-8480, www.riverparkway.org September 18 • Desi RockStar Reloaded, Warnors Center for the Performing Arts, 1400 Fulton St., 7 - 10 pm, (559) 264-2848, www.tickets.warnors.org September 20 • Wild Kratts Live, Warnors Center for the Performing Arts, 1400 Fulton St., 6:30 - 8:30 pm, (559) 264-2848, www.tickets.warnors.org September 23 • Fresno Monsters Golf Tournament, Riverside Golf Course, 7492 N. Bryan Ave., 1 pm, (559) 549-4849, www.facebook.com/ FresnoMonsters September 24 • 15th Annual Valley Teen Ranch Angel Guild Fashion Show & Luncheon, Golden Palace, 2625 W. Vassar Ave., 10:30 am - 2 pm, (559) 437-1144, www.valleyteenranch.org September 24 • Trolley Tour of Downtown’s Art and Architecture, Fresno Historic Water Tower and Visitors’ Center, 2444 Fresno St., 5 pm, (559) 248-8480, www.reservations.riverparkway.org Hanford September 1, 8, 15, 22, 29 • Thursday Night Market Place, Downtown Hanford, 5:30 - 9 pm, (559) 582-9457 Lemoore September 10 • Top-rank boxing event, Tachi Palace Hotel & Casino Outdoor Pavilion, doors open at 5 pm, first bout at 6:30 pm, www.tachipalace.com September 15 • The Band Perry, Tachi Palace Hotel & Casino Outdoor Pavilion, 7:30 pm, www.tachipalace.com Orosi September 17 • Spanspek Music and Arts Festival, Orosi Memorial Hall, 41645 Road 128, 5:30 - 11:30 pm, www.spanspekfestival.com Porterville September 2 • First Friday Coffee, Galaxy 9 Theatre, 7 - 8:15 am September 2, 9, 16, 23, 30 • Music on Main Street, Centennial Park, 6 - 8 pm September 10 • Porterville Breakfast Rotary-Cancer Run/ Walk/Roll, Granite Hills High School, 8 am - noon, www.brkfstrotary.weebly.com

September 10, 29 • Paint Nite, Rosa’s Italian Restaurant, 949 W. Henderson Ave., 7 - 10 pm, (559) 781-6423, www.rosasporterville.com September 16 • Pasta Dinner and Silent Auction, Grand Ave. Methodist Church, 776 W. Grand Ave., 6 - 9 pm, (559) 782-1225 Sanger September 2 • 2016 Kings River Winery Summer Concert Series- Subterraneans, 4276 S. Greenwood Ave., 6 - 9 pm, www.kingsriverwinery.com/events September 14, 28 • Paint Nite, Kings River Winery, 4276 S. Greenwood Ave., 7 - 9 pm, www.paintnite.com September 16 • 2016 Kings River Winery Summer Concert Series - The Roger Perry Band, 4276 S. Greenwood Ave., 6 - 9 pm, www.kingsriverwinery.com/events Sequoia National Park September 2 - 3 • Evenings at Potwisha, Potwisha Campground Amphitheater, (559) 565-4212, www.nps.gov/seki/index.htm September 3 • Jr. Ranger Round-up, Potwisha Campground Amphitheater, (559) 565-4212, www.nps.gov/seki/index.htm Through September 5 • Foothills Feature, Foothills Visitor Center, 10 - 10:15 am, www.nps.gov/seki/index.htm Through September 5 • Investigation Station, Foothills Visitor Center, 2 - 3 pm, (559) 565-4212, www.nps.gov/seki/index.htm September 3 - 4, 10 - 11, 17 - 18, 24 - 25 • Foothills Feature, Foothills Visitor Center, 10 - 10:15 am, (559) 565-4212, www.nps.gov/seki/index.htm Springville September 3 • Farmers Market, Downtown on Highway 190, 8 am - noon, (559) 544-4069 Tulare September 10 • Pops in the Park “Back To Our Roots,” Zumwalt Park, 429 E. Tulare Ave. #499, 8 pm, (559) 732-8600, www.tularecountysymphony.com September 14 - 18 • Tulare County Fair, 620 South K St., 11 am, www.tcfair.org September 23 • Crush Party, COS Tulare College Center, Building B, 4999 E. Bardsley Ave., 6 - 9 pm, www.tularechamber.org

Visalia September 8 • Tulare-Kings Right to Life 21st Annual “Making a Difference for Life” Fundraising Banquet, Visalia Convention Center, 303 E. Acequia Ave., 7 pm, (559) 732-5000, www.TKRL.org September 10 • Walk with a Doc, Blain Park, 3101 S. Court St., 8 am, (559) 624-2416, www.walkwithadoc.org September 11 - 17 • Just Between Friends Sale, Sequoia Mall, 3303 S. Mooney Blvd., 10 am - 7 pm Sunday - Thursday, 10 am - 8 pm on Friday, 10 am - 3 pm on Saturday, www.Visalia.jbfsale.com, www.Fresno.jbfsale.com September 10 • Jennie Allen at Fall Kick Off, Gateway Women’s Ministry, 1100 S. Sowell St., 11 am - 1 pm, www.eventbrite.com September 16 • Visalia Senior Center Fall Open House, 310 N. Locust St., 3 - 7 pm, (559) 713-4381 September 16 - 17 • For the Love with Jen Hatmaker, Visalia First, 3737 S. Akers St., 6 - 9 pm on Friday, 9 am - 3 pm on Saturday, www.fortheloveevent.com September 17 • The Looking Glass Crafter’s Fair, 242 E. Caldwell Ave., 10 am - 4 pm September 17 • Find Adventure Food Truck Fest, Mooney Grove Park, 11 am - 6 pm, (559) 565-3131, www.exploresequoiakingscanyon.com September 20 • 14th Annual Jail Ministry Banquet, Visalia First, Akers/Caldwell, 5:30 pm September 22 • Visalia Waiters Race, Downtown Visalia, 5 - 8 pm September 23 - 25 • Visalia Home Expo, Visalia Convention Center, 303 E. Acequia Ave., 11 am - 6 pm on Friday, 10 am - 6 pm on Saturday, 10 am - 5 pm on Sunday, www.visaliahomeshows.com September 24 • Hands in the Community’s 7th Annual Celebration Dinner/Silent Auction, Visalia Convention Center, 303 E. Acequia Ave., 6 pm, (559) 625-3822, www.hnconline.org September 29 • 25th Annual Tulare County Job Fair, Visalia Convention Center, 303 E. Acequia Ave., 9:30 am -12:30 pm, (559) 713-5000 September 30 • Oktoberfest 2016 Live at the Patch, Vossler Farms, 26773 S. Mooney Blvd., 5:30 - 9:30 pm, www.visaliachamber.org/oktoberfest

Cellar Door - Visalia www.cellardoor101.com September 10 • Nameless (multi-genre modern cover band), 8 - 10 pm, (559) 287-7067 September 24 • The Faculty, 8 - 10 pm, (559) 287-7067 Fresno Convention Center www.fresnoconventioncenter.com September 24 - 25 • West American Truck Show, 10 am - 5 pm on Saturday, 10 am - 4 pm on Sunday Rabobank Arena - Bakersfield www.rabobankarena.com September 9 - 11 • Ringling Bros. and Barnum & Bailey Presents Out of This World, 7 pm on Friday, 11 am, 3 and 7 pm on Saturday, 1 and 5 pm on Sunday, (661) 852-7309 September 13 • Carrie Underwood, 7 pm September 16 • Old School Party Jam, 7:30 pm September 17 Banda MS, 8 pm September 29 • Chris Young, 7:30 pm Reedley River City Theatre www.reedleyrivercitytheatre.org September 2, 3, 8, 10, 16, 18 • Jeremy “Elvis” Pearce, 7 pm on Thursday, 8 pm on Fridays and Saturdays, 2 pm on Sunday Roger Rocka’s Dinner Theatre - Fresno www.rogerrockas.com September 1 - 4, 8 - 11 • My Fair Lady, 11 am Sunday matinee, 5:30 pm Thursday - Saturday evenings, (559) 266-9494 September 15 - 18, 22 - 25, 29 - 30 • Camelot, 11 am Sunday matinee, 5:30 pm Thursday - Saturday evenings, (559) 266-9494 Saroyan Theater - Fresno www.fresnoconventioncenter.com September 10 • 2016 NPC Central California Championships, Pre-Judging begins at 10 am, Finals are at 6 pm Save Mart Center - Fresno www.savemartcenter.com September 11 • Juan Gabriel, 7:30 pm September 20 • Mana, 8 pm September 23 - 25 • Garth Brooks World Tour, 7 pm on Friday, 7 pm & 10:30 pm on Saturday, 7:30 pm on Sunday Selland Arena - Fresno www.fresnoconventioncenter.com September 2 • An Evening With Santana, 8 pm September 17 • Old School Party Jam, 7:30 pm

Selma Arts Center - Selma www.selmaartscenter.com September 9 • Mariachi Universal, 8 pm September 23 - October 2 • Mr. Burns, A Post-Electric Play The Fox Theatre - Visalia www.foxvisalia.org September 14 • Grapes of Wrath, 6:30 pm September 16 • The Family Stone, 8 pm September 19 • Read for Life: An Evening with Dr. Dana Suskind, 7 pm September 22 • The Breakfast Club, 6:30 pm September 24 • Space Oddity: David Brighton’s Tribute to David Bowie, 7:30 pm The Historic Hanford Fox Theatre www.foxhanford.com September 17 • Silent Comedies, 7:30 pm September 21 • Glenn Miller Orchestra, 7 pm, www.glennmillerorchestra.com The Tower Theatre - Fresno www.towertheatrefresno.com September 10 • Rumours: The Ultimate Fleetwood Mac Tribute Show & It’s So Easy: The Premier Tribute to Linda Ronstadt, 8 pm September 28 • Benise, 7:30 pm September 29 • German Lopez, 8 pm Woodward Shakespeare Festival Fresno www.woodwardshakespeare.org Through September 10 • Rosencrantz and Guildenstern are Dead by Tom Stoppard, 8 pm Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. Enjoy Magazine is not responsible for any inconvenience due to event changes.

GET YOUR EVENT ON THE CALENDAR! Please visit www.enjoysouthvalley.com or email infosouthvalley@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 October event will need to post by September 5. Thank you.

SEPTEMBER 2016 ENJOY | 43

44 | ENJOY SEPTEMBER 2016

GIVING BACK

| BY JORDAN VENEMA

Fostering Family CITY WITHOUT ORPHANS

CHILDREN ARE OUR FUTURE, but as valuable as they are, they are also vulnerable, and none more so than the orphans, those children without an advocate. So in February 2011, a Fresno couple began dreaming about what their city might look like if every child had a home. “Nobody was doing the work that we saw was needed, and that’s why we started our organization. There was a gap,” says Whitney Bunker, director of City Without Orphans. “There were many gaps in our system.”

A Fresno Pacific University graduate with a degree in social work, Bunker first discovered those gaps while working with foster care agencies in the Central Valley, so she and husband Daniel founded the nonprofit “to bridge the gap between the foster care system, our local churches and the government.” “We really focus on four areas that have the most need,” says Bunker, which she calls awareness, education, mobilization and support. Most people, Bunker suggests, just aren’t aware that in Fresno there are 2,000 children in the foster care system, with another 900 in Tulare County. There’s also a misperception that kids are in the system because of bad behavior, “but really it’s no fault of their own.”4 continued on page 46

SEPTEMBER 2016 ENJOY | 45

“it’s not enough for us to recruit families for foster care and adoption. We have to invest in supporting those families.” It’s a simple first step, but City is attempting to bring awareness to these children’s stories by speaking at churches, planning events and becoming an information resource. The next step, says Bunker, is education. “Our communities are in dire need of good quality foster care families, and while about a third of families contemplate adoption, only 2 percent take action.” To help interested families through an unfamiliar process, City began offering free, pre-orientation seminars on weekends. Call it an adoption workshop, to which the nonprofit also invites agencies to set up booths and connect with families. In 2012, City held an adoption workshop at Radiant Church in Visalia, which had 65 people sign up. “It was the biggest seminar we ever had at that point,” says Bunker. “About seven or eight families from that seminar have already fostered or are currently in the process of adopting.” Bringing awareness and education to the community is but a primer to City’s more practical efforts to build bridges between families and resources. Mobilization, as Bunker calls it, is City’s attempt to serve as liaison between government agencies and a community made up of families and businesses. That means organizing toy drives and clothing drives, events that complement the work of government agencies.

hans ithout Orp tesy City W Photos cour

It’s about accessing the resources that others have and are willing to offer, says Bunker. They’ve had professional photographers “gift” their services to provide portraits to families. Ultimately, though, Bunker says, “it’s not enough for us to recruit families for foster care and adoption. We have to invest in supporting those families.” City organizes and offers “post-placement support,” which can range from post-adoption instruction courses to organized babysitting. “We teach a nine-week course called the Power to Connect, which trains and gives extra tools to help parents with kids from trauma and hard backgrounds,” explains Bunker. “We also offer a free babysitting night for families.” Thanks to a grant through Junior League, City can now provide babysitting bi-monthly instead of quarterly, which they rotate between regional churches. “The church will babysit their kids for three hours so they can go on a date, or just get some R&R. It’s helpful for their marriage and emotional wellbeing, and it’s just nice to give them a break,” says Bunker. “Plus, the kids have fun.” For the Bunkers, City Without Orphans isn’t just a professional calling. The couple adopted their 5-year-old daughter in 2013, and fostered another child in 2015. The experience of becoming adoptive parents, says Bunker, “has allowed me to be better at serving these families that we work with.” And the work is important, Bunker says, because “this is our future generation.” • www.citywithoutorphans.com 1319 W. Bullard Ave., Ste 7, Fresno Find them on Facebook and Instagram

Whitney Bunker , di

46 | ENJOY SEPTEMBER 2016

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