SAN JOAQUIN VALLEY
FA L L 2 02 1
ISSUE 71
LOYA L TO LO C A L make a difference
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contents San Joaquin Valley Living
INSPIRATION
IN EVERY ISSUE
2 2 | S mall Steps for Big Change
26 | Enjoy the View: Fog in Yosemite Valley
SEASONAL 11 | Fun Ideas for Your Fall Bucket List
28 | What’s Cookin’: Lemon Raspberry Muffins 31 | Giving Back: ProYouth: Nonprofit Builds Capacity For Kids To Reach Their Fullest Potential
FA L L 2 0 2 1 ISSUE 71
LOYAL TO LOCAL
12
Supporting Local with Loyal to Local in Visalia 16 | Pouring into the Community with Quesadilla Gorilla 18 | Making Meals with Precision Prep 2 0 | Root for the Home Team, Visalia Rawhide
Happy 7th Birthday Enjoy! FALL 2021 www.EnjoySouthValley.com
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localove SHOW YOUR COMMUNITY LOVE
shop local
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on the cover
editor’s note FALL 2021
LOYAL TO LOCAL. In this issue, we’re delighted to partner with the Visalia Chamber of Commerce to honor and celebrate our resilient local businesses. Small business owners and their employees are our friends and neighbors, and money in their pockets stays right here in our community. Every day, but especially as the holidays peek at us from around the corner, we encourage you to remember that choosing to do business locally boosts our whole region. This is such a critically important concept that Gail Zurek, president/ CEO of the Visalia Chamber of Commerce, hosted an online “Loyal to Local” awards event to celebrate the creative adaptations and innovations that businesses embraced in response to the pandemic. We’ll introduce you to the worthy winners of these awards. One of our favorite spots to grab a quick lunch is Quesadilla Gorilla, and it’s always such a treat to see owners Miguel and Mikayla Reyes doing their thing. Even when times were tough, they gave discounts to local healthcare workers and fed evacuees during the Creek Fire, reinforcing their commitment to our community. “This community has been our life blood,” Mikayla says. Precision Prep is another locally owned business that calls the South Valley home. Lauren Evangelho and her crew prepare balanced, delicious meals for people to take home and enjoy. And, like so many of our community-minded business owners, they jumped at the chance to help their neighbors last year at the start of the pandemic, donating 1,100 meals to essential workers. Take us out to the ballgame – please! We are so lucky to be home to the Visalia Rawhide, a minor league baseball team that not only provides entertainment to their fans, but also supports the Central Valley Foundation and boasts a leadership team where every member is active in a service club. Restrictions have lifted, but the commitment to remain loyal to local is just as important as ever. Supporting local business means supporting our neighbors and their dreams – and the impact on our region is undeniable.
Cover model: Aaliyah Carrasco by Angelina Jones
Enjoy Magazine YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher RONDA ALVEY editor in chief KERRI REGAN copy editor BRENNA DAVID advertising sales representative DANIELLE COLESBERRY CAMERON FATICA ANGEL CAMPOS deliveries
www.enjoysouthvalley.com Enjoy Magazine (559) 804-7411 • (530) 246-4687 Email General, Sales & Advertising: infosouthvalley@enjoymagazine.net ©2021 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.
FALL 2021 www.EnjoySouthValley.com
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“IN A WORLD WHERE YOU CAN SHOP ANYWHERE, SHOP LOCAL”
- Unknown
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EVERY BIRTHDAY IS A GIFT. EVERY DAY IS A GIFT.
—ArethaFranklin THANK YOU FOR HELPING US CELEBRATE 7 AMAZING YEARS!
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FROM OUR FAMILY TO YOURS
From Our Family To Yours
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SPOTLIGHT ON LOCAL
—visit your local—
FARMERS MARKETS OLD TOWN CLOVIS FARMERS MARKETS Saturdays: 9-11:30am year round Located at Pollasky between 5th & Bullard Fridays: 5:30-8pm April-October Located at Pollasky between 3rd & 7th HARLAN RANCH FRESH MARKET Wednesdays (year round) 5-9pm. 1620 N. Leonard Ave., Clovis VISALIA FARMERS MARKETS Saturdays: 8-11:30am year round Located at Caldwell and Shady St. Kaweah Health Market on Wednesdays: 8 am-11:30am seasonal Located at the corner of Akers and Tulare DOWNTOWN VISALIA’S CERTIFIED FARMERS MARKET Thursdays 5-8:30pm, 4-7pm (after daylight savings) Church & Main, Beginning Sept. 23 RIVER PARK FARMERS MARKET Tuesdays 5-9pm / Saturdays 10am-3pm River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno
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THURSDAY NIGHT MARKET PLACE May through October 5-8pm Irwin & Seventh Streets, Hanford FORT WASHINGTON FARMERS MARKET Year round Sundays 9am-2pm / Wednesdays 5-9pm Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno VINEYARD FARMERS MARKET Year round Wednesdays 3-6pm / Saturdays 7am-noon Rain or shine 100 West Shaw Ave., Fresno KERMAN FARMERS MARKET March through October 5-8pm Once per month on Wednesdays TESORO VIEJO FARMERS MARKET Year round Every other Sunday 9am-1pm In Tesoro Viejo Town Center Hwy 41 and Avenue 15/ Tesoro Viejo Blvd. 4150 Town Center Blvd., Madera
SEASONAL
Hello Fall
F U N I D E A S F O R YO U R FA L L B U C K E T L I S T
❒ Drink apple cider
❒ Hike in the woods
❒ Make s’mores
❒ Wear a cozy sweater
❒ Eat candy corn
❒ Go to a haunted house
❒ Pick pumpkins at a pumpkin patch
❒ Jump in a pile of leaves
❒ Carve a pumpkin
❒ Run through a corn maze
❒ Drink pumpkin spice lattes
❒ Enjoy a bonfire
❒ Make pumpkin bread
❒ Go on a hay ride
❒ Sit by the fire
❒ Have a scary movie night
❒ Go to a football game
❒ Watch the leaves change
❒ Visit an orchard and go apple picking
❒ Go for a crisp morning walk
❒ Make an apple pie
❒ Cuddle up in a blanket
and enjoy!
FALL 2021 www.EnjoySouthValley.com
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LOYAL TO LOCAL
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BY MELISSA MENDONCA
www.EnjoySouthValley.com FALL 2021
taking care of
business S U P P O R T I N G LO C A L W I T H LOYA L TO LO C A L I N V I S A L I A
IN EARLY 2020, as the curtain began to drop and people retreated to their homes to prevent the spread of COVID-19, Loyal to Local became a rallying cry to keep local businesses afloat. “Our normal patterns and our normal spending changed,” says Gail Zurek, President/CEO of the Visalia Chamber of Commerce. With commuters no longer stopping at the local coffeehouse on their ways to work, how could they help that coffeehouse – and many others – stay alive? “It was a basic tactical response to the early days of the pandemic,” says Zurek. “It became sort of a battle cry to gather info to get to the public.” Creative adaptations were made, such as when Component Coffee Lab began selling fresh-roasted beans to consumers to brew at home rather than catering to commuters. Each new campaign and innovation was amplified with the hashtag #LoyaltoLocal in a variety of media. “The creativity and ability to adapt to change was incredible,” says Zurek. The campaign was so meaningful that the chamber hosted an online Loyal to Local Awards event on June 10 to celebrate the most successful endeavors. Lauren Evangelho at Precision Prep took the Community Spirit Award for her meal design business, maintaining free delivery for customers while unifying others to support free meals for their Feeding the Frontline Initiative during the early height of the pandemic. They also offered 33 free online cooking classes for those suddenly stuck at home. Pedro Mendez and his team at Chapala Grill also began cooking for frontline workers, including farmworkers, rolling countless breakfast burritos for them. They pivoted to a takeout model when restaurant services were shut down and created outdoor seating when that became allowable. They received the David and Goliath Award for their actions.4 continued on page 14
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Visalia Cyclery was deemed an essential business, and owners Travis and Julie Wales were very clear why. “Being outdoors, staying active, getting sunshine and remaining healthy were essential to the safety and well-being of our community,” they wrote in their award papers. They quickly increased staff and hours to meet the growing needs of community members who took up cycling for both physical and mental health while otherwise confined to their homes. They were honored with the Moving Forward award. After 61 years of presenting live symphony concerts, the Sequoia Symphony Orchestra suddenly found itself unable to do what it was created for in 2020. The Show Must Go On, of course, and so it received an award with that name for its innovative production of 10 cinematic performances of orchestral productions called Musical Uplink. These were available to all with access to a computer, not just members or ticket holders. They featured many community partners, including a number of frontline workers. “Ultimately,” wrote Executive Director Joshua Banda, “our 2020-21 season became one of our most ambitious, creative and successful years in our 61-year history.” The aptly named Phoenix Rising award went to Roller Towne, who emerged from more than six months closed as a Scholar Day Camp. General Manager Alice Mendoza said she fought for Roller Towne as if it were her own business, and she couldn’t turn her back on parents who needed a safe place to send their children to do school work. Roller Towne’s ability to rethink business means they are back now with public skate sessions and didn’t have to stay shuttered for good. Finally, Don Groppetti, President and CEO of Groppetti Automotive, received the Community Champion award for his early influence on the Loyal to Local campaign through a significant financial contribution
that allowed the creation of the Taking Care of Business Fund to support local businesses. “Loyal to Local means giving a local business every opportunity to earn your business,” he said in his online acceptance speech. While businesses are now opening up, the campaign remains. The commitment to remain Loyal to Local is every bit as important outside of a crisis as in. Now, says Zurek, it’s a “larger philosophical approach about what makes local economies productive.” It’s about creating a way to amplify what is “unique, special and strong” about Visalia. “When I say business, I mean your local charity, the nonprofit thrift store, your 200-person business, I mean the business that’s run out of your home,” says Zurek. It also includes international corporations that are locally franchised, such as the A&W Root Beer stand and McDonald’s, where so many young people get their first jobs. “For me, being Loyal to Local means supporting your neighbor,” she adds. “When you support a local business, you’re supporting your neighbor and their dream.” The combined impact of the multiple dreams is what makes Visalia special. “It’s not easy to have a unique feel like Visalia.” • Visalia Chamber of Commerce www.visaliachamber.org 222 N Garden St., Ste 300 (559) 734-5876
Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.
“For me, being Loyal to Local means supporting your neighbor,” she adds. “When you support a local business,
you’re supporting your neighbor and their dream.”
m
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It’s about creating a way to amplify what is “unique, special and strong”
about Visalia
Top left to right: Precision Prep; Visalia Cyclery; Roller Towne
UPCOMING EVENTS November 6
HOMETOWN HEROES
November 29
CANDY CANE LANE PARADE
December 2, 9, 16 HOLIDAY OPEN HOUSE
WWW.DOWNTOWNVISALIA.COM
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BY RACHEL TRIGUEIRO
N COMMU E H T O INT OURING
www.EnjoySouthValley.com FALL 2021
H ITY WIT
DILLA QUESA
GORILL
A
Photos courtesy of Quesadilla Gorilla
LOYAL TO LOCAL
QUESADILLA GORILLA is their name, slingin’ ‘dillas is their game and giving back is their fame. With four existing Gorilla locations and two new locations in the works, powerhouse couple Miguel and Mikayla Reyes continue making an impact in the community, all while raising a young family. In the midst of the pandemic, Gorilla gave 15 percent off all orders for frontline hospital and healthcare workers. “We were also able to put up many precautions and procedures to keep our staff safe and employed while undergoing an unreal time of global layoffs,” Mikayla says. When the devastating Creek Fire swept the Sierras in 2020, Gorilla partnered with the Bay Area food relief organization Off the Grid and fed almost 400 evacuees staying in hotels throughout Selma and Kingsburg. While the couple pours out to the community, Mikayla says they are equally overwhelmed by the support they receive back. “This community has been our life blood,” she says. “When COVID hit, it was an invisible force between us all. We had a lot of businesses buying large amounts of quesadillas for hospital employees, people purchasing gift cards and merch just to keep us going. So much support on social media and by word of mouth, too. Our community means everything to us.” Most recently, Gorilla joined Tulare County’s Salt + Light for a local event by donating 100 quesadillas to the homeless. In addition, the Fresno location donated 100 backpacks to a local school along with money toward feeding their students.
In other sizzling news, the newest Gorilla location in Tulare recently broke ground. The location is unique in that it shares space with Component Coffee Lab, a local coffee shop Miguel and Mikayla co-own with Greg Amend and Jon Anderson. Gorilla and Component will have separate buildings with a large shared patio space and potentially a full margarita bar. “The Tulare project has been an unreal experience,” Miguel says. “We keep asking ourselves if this is a dream. It’s the first location we get to build from the ground up, designing everything. We are taking all our failures and successes from other locations and meshing them all together.” Open date is shooting for spring 2022. As for the future, “Plans for Gorilla include a lot of expansion, but we’re also working on improving many of our current locations. For Visalia, we’re brainstorming what it looks like to get a larger space downtown with indoor seating and a full margarita bar.” The couple says they couldn’t do any of it without the help of their incredible staff. “We joke that our DM, Christine Vermillion, loves Gorilla more than we do. We truly trust our crew and managers and know they carry our same values and mission. It’s unreal to have such a supportive team behind us.”• Quesadilla Gorilla 302 W Main St., Visalia 608 E Weldon Ave., Fresno 41119 Sierra Dr., Three Rivers 102 W Seventh St., Hanford www.quesadillagorilla.com
Rachel Trigueiro, wife, mom of four and writer, spends her days homeschooling, cooking and reheating her coffee. As a child she dreamed of being a talk-show host and today sees others’ stories as a gift to be shared. When she’s not writing or dabbling in a creative venture, she loves spending time with her family.
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LOYAL TO LOCAL
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BY NATALIE CAUDLE
PREP SCHOOL MAKING MEALS WITH PRECISION PREP
Photos courtesy of Precision Prep
“WHAT’S FOR DINNER?” The elusive question rocks most households around suppertime. Busy lifestyles and lack of planning add to the conundrum of what to cook, leading to unnecessary stress and unhealthy choices. A South Valley company, Precision Prep, has created a solution to help customers eat healthy without the stress of daily meal preparation. Lauren Evangelho opened Precision Prep in 2015 after her personal training clients became excited about what she was cooking for dinner. Her meals weren’t the ordinary healthy go-to of chicken, brown rice and broccoli, and people liked what she was bringing to the table.
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Unable at that time to have her own commercial kitchen, Evangelho rented a kitchen from the Veterans Memorial Building and consolidated all of her cooking into one day. Three years later, Evangelho opened her new location on the corner of Willis and Murray, and now has six employees. In addition to cooking balanced and delicious meals, Evangelho began a second business, Visalia Kitchen CoOp, a shared commissary kitchen for the community. Seven renters slice and dice at the downtown space Tuesday through Friday. But the weekends are for Evangelho and her team, smashing a 40-hour work week into three days of prepping, cooking and delivering. When the pandemic hit in the spring of 2020, Evangelho jumped at the opportunity to help her neighbors. Naming the initiative “Feeding the Front Line,” Evangelho added a donation page to her website where customers could purchase meals for essential workers. Precision Prep matched each meal donated. Evangelho remembers, “I had no idea what to expect. The amount of support we got from the community is very heartwarming. Everybody just saw a need and wanted to jump in. It was exhausting, but well worth it.” When all was said and done, Precision Prep donated 1,100 meals to 19 facilities including pharmacies, nursing homes, hospitals and grocery stores, blessing Tulare County essential workers one supper at a time. Evangelho grew up in the kitchen helping her mom and dad make dinner. To this day, she values the importance of an evening meal. “We always had dinner around the table,” Evangelho recalls. “I want to bring that to other people, give them less stress so they can get back around the table.” Meals come in a variety of sizes, including bulk trays for larger families, and all dietary needs can be accommodated. • Precision Prep • (559) 280-2635 www.precisionprepvisalia.com
Homegrown in the Valley, Natalie Caudle finds beauty in the mundane and is ever on the hunt for the perfect salsa recipe. A mother of four, this minivan chauffeur is passionate about adoption and strives to perfect the art of balancing grace and grit.
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LOYAL TO LOCAL
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BY MELISSA MENDONCA
Take Me Out to the Ball Game Photos courtesy of Visalia Rawhide
R O OT FO R T H E H O M E T E A M , V I S A L I A R AW H I D E
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WHEN THE LIGHTS flipped back on at Valley Strong Ballpark this year to mark the return of the Visalia Rawhide to play minor league baseball, team president Sam Sigel says it was “a very, very special moment.” Sigel and his family had purchased the team in early 2020 only to see the season cancelled due to the COVID-19 pandemic. “The last year was just like it was for anyone,” he says. However, joy and hope returned in early May, when a first pitch marked the start of a 120-game season for the team, with 60 being at home. “May 4 was a big highlight,” Sigel says of the night the team played the Lake Elsinore Storm. “That was the first game of the year.” Visalia has had a minor league team in some form since 1946, so the area has come to expect games as part of its summer traditions, whether cheering for The Oaks, as the team was known from the ‘70s to early 2000s, or more recently The Visalia Rawhide. “It was great to see the community enjoy themselves again,” he adds. The Visalia Rawhide is part of the Low-A West League, which encompasses seven other minor league teams in California, including the Fresno Grizzlies. In February, the team signed a 10-year player development contract with the Arizona Diamondbacks. The Diamondbacks
provide coaches and instruction to The Rawhide to develop them into their future major league players. As part of its commitment to the area, the team supports the Central Valley Foundation and sets up special game nights celebrating heritage and young professionals, amongst others. The leadership team members are all active in area service clubs, including Kiwanis, Rotary and Lions. A Rawhide Readers program rewards young people who track their reading habits with free game tickets. There are even book-themed game nights, including nods to Dr. Seuss, Harry Potter and Where’s Waldo. The familiar refrain, “Take me out to the ball game,” was a little more meaningful this year to the scores of baseball fans who eagerly anticipated the return of their hometown team. Like their namesake ballfield, the Visalia Rawhide have proven that they really are Valley Strong. • www.milb.com/visalia
Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.
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INSPIRATION
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BY KERRI REGAN
make a
DIFFER ENCE
SMALL STEPS FOR BIG CHANGE
“I’D LOVE TO VOLUNTEER, if I only had more time.” “I’d love to do more traveling, if only I had more money.” “I’d love to learn to play the piano, if only I had more talent.” While a lottery win likely isn’t in the cards and we can’t add hours to the day, shifting your priorities (even a little bit) can really impact your mindset. Change teaches us new things. It builds our resilience and flexibility and primes us for growth. Don’t wait until there’s more time or money – you can be the change today.
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clearing
THE CLUTTER You will hear zero judgment from us if your office is a disaster – you should see our workspaces during deadline week! But it sure feels good when we set aside some time to return everything to its place. • House/office clutter: Set your timer for 10 minutes at the end of each day to tidy up your spaces. While it can be impossible to carve out enough time to mop floors and fold a mountain of laundry during a busy week, those daily 10-minute “quick cleans” make a difference. • Calendar clutter: Review the upcoming week to remind yourself what’s on the agenda and decide who’s shuttling kids to practice, etc. Going into Monday with a clear plan will help you start the week knowing you’re ahead of the game. 4 continued on page 24
building your
BANK ACCOUNT
For one week, track every dollar that you spend. Chances are, some of those dollars were spent out of convenience, like going through a drive-through because you didn’t have time to pack your lunch. Others might be more maddening, like a late fee on a bill that you simply forgot to pay on time. We don’t want to deprive you of life’s simple pleasures, but a bit of planning can help you avoid wasting money. • Set up auto-pay for your monthly bills. It remembers those due dates even when you don’t. For non-monthly bills, mark your calendar for a week before they’re due to remind you to send them off. • Make a budget. It doesn’t have to be fancy, but having a basic sketch for how much is coming in and how much is going out will help you avoid late fees and interest charges that are simply dollars dumped down the drain. • Plan your meals. Yes, you should treat yourself to dinner at our fantastic locally owned restaurants. However, those last-minute decisions to just go out because nobody can answer the “what’s for dinner?” question can blow your budget in a hurry. Meal planning and grocery shopping with that plan in mind will help ensure that on the days you planned to eat at home, you actually eat at home. • Reward yourself. If you made your own coffee, packed your own lunch or paid that car registration on time, take the money you saved and put it away. When you have saved enough money for your reward of choice, treat yourself and enjoy the satisfaction of being the boss of your own wallet.
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self
CAR E • All about you: Regular exercise helps your mind and body, and it doesn’t have to be a full-on workout. Two 10-minute walks per day get your blood flowing. Yoga stretches or quiet meditation clear your mind. After a long day, these simple actions can restore your energy. • “No” is a complete sentence: If you’re too busy, tired or simply don’t feel like doing something, we hereby empower you to just say no. Boundaries keep us healthy. • Read more: Trade in some screen time for time with a book. The library is full of wonderful treasures that are free for the borrowing. In addition to being entertaining, reading can reduce stress and help you sleep better. • Find a new hobby: Have you always wanted to learn to paddleboard, play the flute, grow a garden or knit? Shasta College has an array of options in its community calendar, or find a local group that specializes in the activity that interests you and pick their brains.
being
OF SERVICE • Volunteer: The North State is full of nonprofit organizations that desperately need helpers. From feeding animals at the humane society to greeting people at a local hospital, there’s bound to be someone who needs your skill set. You can find all kinds of volunteer opportunities by calling 2-1-1 or visiting www.211norcal.org. • Share your wisdom: Children need caring adults in their lives, and many of our local seniors struggle with loneliness. Teaching a child how to bake cookies or helping your elderly neighbor figure out FaceTime not only helps them, but building that human connection is good for you, too. Each of us has the power to change the world around us. How will you be the change? •
Kerri Regan grew up in the North State and earned her bachelor’s degree in journalism from San Francisco State University. A freelance writer and editor, Kerri enjoys exploring the North State with her husband and three children.
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Whatever the job, we've
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ENJOY THE VIEW
FOG IN YOSEMITE VALLEY
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WHAT’S COOKIN’ | STORY AND PHOTO BY MACI MANTY
LEMON RASPBERRY MUFFINS SEPTEMBER 2021 RECIPE
Muffins are a classic breakfast favorite, and these lemon raspberry muffins are no exception. They’re perfectly moist, bursting with juicy raspberries, have a crunchy sugar top and are drizzled with a lovely lemon icing. The sweet and tangy lemon-raspberry flavor combo is a hard one to beat, and these muffins are a delightful way to start off the day. Enjoy!
DO YOU HAVE A RECIPE YOU’D LIKE LANA OR MACI TO MAKE? Please submit it to lana@enjoymagazine.net
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MUFFIN INGREDIENTS: 6 T butter, melted and cooled
1 cup granulated sugar
1 large egg, at room
temperature ½ T vanilla extract
DIRECTIONS: STEP 1: Preheat oven to 375 degrees. Melt the butter in a microwave-safe container and set aside to cool. Add 12 baking cups to a muffin tin and set aside. STEP 2: Grate the lemon peel and set aside 1 T of zest. Add the melted butter, granulated sugar, egg, vanilla and sour cream to a large bowl and beat with an electric hand mixer until fully combined. Once combined, mix in the lemon zest.
¾ cup full-fat sour cream
1 T lemon zest
1¼ cups flour 1¼ tsp. baking powder ¼ tsp. salt
1 cup raspberries (fresh or
frozen), tossed in 2 T flour ¼ cup raw/turbinado sugar ICING INGREDIENTS: ¾ cup powdered sugar 2 tsp. heavy whipping cream
1 tsp. vanilla
½ T fresh squeezed lemon juice
PREP TIME: 15 MINUTES BAKE TIME: 15 MINUTES MAKES: 12 MUFFINS
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STEP 3: In a small bowl, mix together the flour, baking powder and salt. Once combined, add the flour mixture to the wet ingredients in the large bowl and slowly mix together until just combined – be careful not to overmix. Toss the raspberries in 2 T of flour and add them to the batter (leave the excess flour from the berries behind). Gently fold the raspberries into the batter using a rubber spatula until just combined – again, be careful not to overmix. STEP 4: Fill the baking cups about ¾ full with batter and generously sprinkle the raw/turbinado sugar onto each batter-filled cup to give the muffins a nice crunchy top once baked. STEP 5: Bake for 15-18 minutes at 375 degrees on the middle oven rack. To make sure the muffins are fully baked, insert a toothpick into the center and if it comes out clean, it’s done. Remove from the oven and place the muffins on a cooling rack. STEP 6: While the muffins cool, add all the icing ingredients to a small, microwave safe bowl and whisk together until combined. Before drizzling over the muffins, warm up the icing in the microwave for 6-8 seconds to create a thinner consistency for easier drizzling. Use a spoon to drizzle the warm icing over the cooled muffins. It will firm up as it sets. STEP 7: Store leftover muffins in an airtight container at room temperature. They will stay fresh for up to three days. Enjoy!
Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.
FALL 2021 www.EnjoySouthValley.com
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GIVING BACK
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BY KERRI REGAN
ALL ABOUT
Heart
N O N P R O F I T B U I L D S C A PAC I T Y F O R K I D S TO R E AC H T H E I R F U L L E S T P OT E N T I A L PROYOUTH is all about HEART – health, enrichment, academics, recreation and teamwork. This nonprofit provides comprehensive expanded learning after-school programs to more than 18,000 students each year at elementary, middle and high schools throughout Tulare and Monterey counties. They aim to create positive learning environments that integrate youth development principles, provide academic support and focus on innovative project-based learning experiences. “My staff and I come to work every day with the intention of providing the highest quality program possible for our children,” says CEO Dr. Marie Pinto. “A place where they can continue to learn, expand their minds and continue to grow, a place where they can engage in physical exercise, be treated to a healthy snack, be mentored by a caring adult, and a safe and nurturing place where a kid can be a kid. And all of this is provided to our families at no cost to them.” The seeds were planted 30 years ago, when an army of volunteers envisioned a community where every child was safe from gang violence. They began with the help of the Visalia Gang Suppression Unit as a community-based, volunteer-formed partnership called Visalians for a Gang Free Community. They earned nonprofit status in 1994 under the name ProYouth, and their mission is to build the capacity of every student to achieve their full
potential academically, socially and emotionally through innovative programs. The HEART after-school program was first established at three Visalia schools in 1998, funded entirely by local donations. They’ve since added EDGE, which serves middle school students; XL, a drop-in program that students to become collaborators, critical thinkers and community leaders; Insight, a leadership development program where students learn to create digital media projects to create positive change in themselves, others and the world around them; along with other programs. They also serve more than 700,000 fresh meals each year. ProYouth is funded by state After School Education and Safety grants, federal 21st Century Community Learning Centers grants, school district investments, and foundation and corporate contributions. Says Dr. Pinto: “Thank you to all our partners for ensuring ProYouth can continue to carry the work forward … into the future.” • www.proyouthexpandedlearning.org
Kerri Regan grew up in the North State and earned her bachelor’s degree in journalism from San Francisco State University. A freelance writer and editor, Kerri enjoys exploring the North State with her husband and three children.
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Curators —of— California
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