SAN JOAQUIN VALLEY
O C T/ N OV 2 0 2 0
I S S U E 67
H E L LO FA L L changing with the seasons
www.enjoysouthvalley.com
Enjoy the magazine It’s on the house
contents San Joaquin Valley Living
O C T O B E R / N O V E M B E R 2 0 2 0 // I S S U E 6 7
20 PE AK PER FO R MAN C E what we can learn
crafting 28 | DIY: Citrus Soap
good finds 17 | The Pink Apron in Visalia
from the mountains around us
interest 14 | FLAG: Front Line Appreciation Group Central Valley
on the map 8 | The Darling Hotel in Downtown Visalia
in every issue 24 | Enjoy the View—D.J. Dowdy 26 | What’s Cookin’— Rosemary Chicken and Potatoes with Lemon and Garlic 30 | Giving Back—Moose’s Meals, Pet Food Pantry and More
Photo courtesy of The Darling Hotel
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editor’s note
on the cover
OCT/NOV 2020 HELLO, FALL! Long, hot days have given way to cool, crisp nights, and we are changing with the season. A neighborhood landscape changed after a little girl, who was riding through downtown Visalia one day, told her dad that he should buy a run-down building that she saw and turn it into a hotel so she could live on the top floor. Matt Ainley thought, why not? That building is now a lovely boutique hotel (but his now-teenage daughter doesn’t live upstairs). It’s also the season for gratitude, and lifelong Fresno resident and registered nurse Tali Whelan shows her thankfulness for healthcare workers, firefighters and more through the Front Line Appreciation Group. The organization uses donations to provide nourishing meals to these irreplaceable community servants during times of emergency. Naturally, our four-legged friends deserve kindness, too. Sara DeJohn, the founder of Moose’s Meals, helps take care of the pets owned by people who have fallen on tough times so they don’t have to give up their beloved companions. Need some comfort food? We know the answer is a resounding “yes”! Inspired by her mother and grandmother, Stephanie Walker has made it her business to create simple, satisfying comfort food at The Pink Apron in Visalia. If you’re seeking inspiration, quiet your mind and look to the mountains. They have lessons for those who will listen – we’ll tell you more. In this season, we encourage you to give thanks, reflect on the gifts in your life and be blessed. Enjoy!
Cover model: Lily Avila by Kelli Avila Photography Fun fact: Lily was on our very first cover 6 years ago. She’s still a beauty!
Enjoy Magazine YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher RONDA ALVEY editor in chief KERRI REGAN copy editor MONICA FATICA creative & managing editor EMILY MIRANDA marketing & sales assistant/ social media manager KENDRA KAISERMAN advertising sales representative DANIELLE COLESBERRY CAMERON FATICA ANGEL CAMPOS deliveries
www.enjoysouthvalley.com Enjoy Magazine (559) 804-7411 • (530) 246-4687 Email General: infosouthvalley@enjoymagazine.net Sales and Advertising information: infosouthvalley@enjoymagazine.net ©2020 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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We would like to extend our deepest sympathy to all who have experienced loss and have been impacted by the fire disasters in our mountain communities. We also want to thank the firefighters and first responders who have worked tirelessly battling the fires.
The Enjoy Team
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ON THE MAP
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BY RACHEL TRIGUERO
absolutely DARLINGÂ T H E DA R L I N G H OT E L I N D OW N TOW N V I S A L I A
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Photos courtesy of The Darling Hotel
TURNING AN abandoned, run-down building into a crown jewel, Visalia native and lead developer Matt Ainley added a new niche to his engineering ventures in 2020: The Darling boutique hotel in downtown Visalia. “Designing projects is what I do for a living, but it’s usually for other people – normally a new subdivision or Jack in the Box. What we’ve done here is much harder than brand new projects, but it’s been an outlet and very personal,” Matt says.
WHAT WE’VE DONE HERE IS MUCH HARDER THAN BRAND NEW PROJECTS, BUT IT’S BEEN AN OUTLET AND VERY PERSONAL,” MATT SAYS. Over the last year, Visalia has watched in wonder as something dead has come to life downtown. The Darling is the talk of the town, with locals eager for a fresh scene and view. The excitement has been palpable. What many may not know is the dream of a hotel in the annex existed long before the building was ever on the market. Matt recalls spending many Sunday afternoons downtown with his family. “We were having lunch at 4 continued on page 10
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—————————“I WALK THROUGH OPEN DOORS UNTIL THEY CLOSE .”—————————
Pita Kabob years ago, and at 10 or 11 years old, my oldest daughter Reese would look across the street at the old building and say, ‘Dad, we should buy that building one day and turn it into a hotel and I’ll live on the top floor.’” Reese Darlene Ainley, now 16, laughs and says the dream was really an ongoing thing in the family. “Anytime we’d walk by it, I’d say, ‘There’s my hotel!’ My plan was to go away to college, get an architectural degree, come back and refinish the inside of the hotel while my dad worked on the outside. I knew he did projects since he was an engineer and I thought this could be my little project.” Going back even further to 1935, the concrete annex building was completed with the County Courthouse, which ultimately became the Tulare County Social Services building. Beautiful in its time, an earthquake leveled the courthouse and the annex faced years of disrepair, shaping its vacant future. Years after his daughter dreamed of a hotel, the county reached out to Matt seeking professional advice on the boarded-up building’s future.
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Less than a year after Matt walked through the building, the county decided to put it on the market. “I walk through open doors until they close. And this one felt like too much,” he says. “It was such a big project to take on, so I decided to let it go.” Within the week, he and his wife were at a church conference in St. Louis and he recalls wrestling with thoughts of the old building. He heard God say, “You need to go home and pursue this.” Matt contacted his two brothers and within 24 hours they had a proposal for the county. Robert Ainley, managing partner along with Matt, says the project has been a special one for the family, with each sibling having a voice, including sister Audra (Ainley) Wyngarden. “We’ve made difficult decisions together and it’s a very personal project. The county is really behind it, the city is really behind it and people are cheering it on.” Robert says they’re just regular country kids who don’t come from money, but bring a lot of heart for the community. “We’re from here, we care about this place and that’s why it’s so important to us to keep things local.
The architectural firm is in San Luis Obispo, the work on the building is all from local vendors and the investment group is made up of locals: a Kaweah Delta executive, a tech executive and a dairyman.” Hotel manager Mike Seward says the five owners carry a strong passion for the community, and thoughtfully made every decision for The Darling’s aesthetic. “The group wanted to build something we could all be proud of, like a beacon in the downtown area. They kept that in mind through the whole process and tried their best to save whatever they could in the building.” Although much of the inside has been fully restored, some rooms contain original artifacts with whispers from another lifetime. One unique room’s closet is an original walk-in safe, with all the maintenance records still listed. The 32-room hotel not only boasts beautiful artwork from local artists, but also includes local flora. Each flower painted throughout the hotel can be found in the
outdoors of the Central Valley. Opening a hotel in the middle of a pandemic hasn’t been easy, but they’ve found many silver linings. “We were able to plan and train for it all before we ever opened,” Seward says. “In a lot of ways, it was easier in that regard because we didn’t have to change our whole operation to cater to it.” Providing jobs in the midst of this difficult time is another great benefit. “We have an extremely friendly staff. They all grew up here and know the area well, offering guests a more personal experience.” Opening a business that relies heavily on travelers and events is difficult in a season of limited tourism, but the locals have surprised them. “We’re getting a lot of birthdays, anniversaries and staycations right now because people are wanting somewhere to go,” Seward says. “It’s not the way we had planned it, but it’s nice, because the locals are really getting to enjoy it first.” Visalia residents have been the majority of their guests, keeping weekends booked. 4 continued on page 12
————————“THE GROUP WANTED TO BUILD SOMETHING WE COULD ALL BE PROUD OF ———————— LIKE A BEACON IN THE DOWNTOWN AREA. THEY KEPT THAT IN MIND THROUGH THE WHOLE PROCESS AND TRIED THEIR BEST TO SAVE WHATEVER THEY COULD IN THE BUILDING.”
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“OUR HOPE IS THAT WHEN YOU COME TO THE DARLING, WHEREVER YOU’RE FROM, THAT YOU FEEL THE SPACE TELL A STORY,” ROBERT SAYS. Guests have praised a Gatsby-like era inside the building. “The Darling is the perfect staycation; there isn’t a place like it around here,” says Charis Alipaz of Visalia. “As you step into the lobby, you feel like you’ve stepped into another time and you feel the excitement of traveling without ever leaving town.” The rooftop restaurant, Elderwood, is a highlight and booked full for weeks. Locals have enjoyed the handcrafted menu while seeing Visalia from a different perspective. Although Reese doesn’t live on the top floor like she imagined, she works on the rooftop and enjoys it “because when guests leave and they’re so positive about their experience, I like thinking that my idea is a small part of it, bringing people joy.” Whether Reese’s idea for a hotel was divine forecasting or mere coincidence, her dad is certain of one thing: its name. “Before we had investors or a clear idea of what the hotel would look like, it was always called The Darling,” after their late mother Darlene and his daughter with her namesake. This unique hotel with a beating heart will be a place of respite and beauty for many in the days ahead. “Our hope is that when you come to The Darling, wherever you’re from, that you feel the space tell a story,” Robert says. • The Darling Hotel www.thedarlingvisalia.com 210 N Court St., Visalia (559) 713-2113 Find them on Facebook Rachel Trigueiro, twin mom of four, loves adventuring with her family, especially near the beach. She holds a degree in business, but believes living in other countries and cultures offered her the greatest education. She dreamed of being a talk-show host; now, she enjoys story telling and drinking blonde coffee.
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INTEREST
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BY MELISSA MENDONCA
meals that matter
F L A G : F R O N T L I N E A P P R E C I AT I O N G R O U P C E N T R A L VA L L E Y
TO A FRONT LINE WORKER—whether an overextended wildland firefighter or a critical care nurse working with COVID-19 patients – a meal from the community is more than nourishment to keep going. It’s love and appreciation and affirmation that their hard work is acknowledged. Those are many reasons lifelong Fresno resident Tali Whelan decided the Central Valley needed a Front Line Appreciation Group, something she’d read about uplifting a New Jersey community. “With the COVID pandemic, I wanted to figure out a way to give back to my fellow healthcare providers as well as the local community,” says
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Whelan, a registered nurse who studied at Fresno City College after earning a bachelor’s degree in Spanish and Latin American Studies at San Diego State. She had volunteered at a San Diego hospital “out of curiosity” and fell in love with nursing. Front Line Appreciation Group, or FLAG, uses community donations to purchase meals for front-line workers from local restaurants. The money filters through the local businesses, which have also been hard hit by the COVID pandemic, and warms the hearts of first responders who receive the meals. “They’re extremely grateful to get that business,” says Whelan. “A, they feel really good about
what they’re doing to deliver meals to first responders. B, they need the income. They’re really struggling.” Some, like Spicy J’s in Fresno, had individual stickers printed up for every meal they delivered, noting not only their own restaurant name, but FLAG as providers of the meals. “I try to spread the love,” she adds. “I try to use restaurants from different parts of town.” She also serves rural parts of the Central Valley, and pairs with local restaurants wherever there is a need. For meal number 3,000, the organization got festive and paired up with Best Buddies to deliver meals to Community Regional Medical Center, where some of the individuals partnered with Best Buddies also happen to work. People within the Best Buddies organization made cards and signs in support of the front-line workers. “Something as simple as a homemade card is very touching,” says Whelan, who adds that the Girl Scouts have also contributed cards for meal deliveries. While the local FLAG chapter was founded as a response to the COVID-19 pandemic, it quickly encompassed first responders working at the recent Creek and other area fires. The valiant Air National Guard members who rescued 200 individuals trapped on a mountain during fire season were fed by the organization. “There’s a lot going on in the world right now,” says Whelan, who was impacted by COVID-19 when the dermatology practice she worked for slowed down considerably. She is now a full-time, stay-at-home mom to three children and is expecting her fourth in February. She operates FLAG from home and says she’s enjoyed the challenge of networking for meal deliveries and meeting new people. “It was a lot of phone calls to figure out who I need to connect with,” she says of the project’s start. “Now I have a point of contact at every hospital and healthcare clinic.” She’s also secured large donations from foundations and business that combine with individual contributions to keep going. “We’re funded 100 percent by donations,” she adds. “I’ll continue as long as the donations continue.” As she tells the story of FLAG in the Central Valley, one phrase keeps getting repeated: “It’s more than a meal.” Regardless of who is served, the message goes well beyond an effort to fill bellies. “It’s getting the community to stand behind you at a really challenging time,” says Whelan. “I grew up here. It’s an important place for me. I want to be a helpful community member.”•
Photos courtesy of Front Line Appreciation Group Central Valley
Front Line Appreciation Group Central Valley www.flagcv.org • (559) 349-3778 Find them on Facebook and Instagram
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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GOOD FINDS
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BY NATALIE CAUDLE
Pretty in Pink THE PINK APRON IN VISALIA
AS BAKING SEASON approaches, few recipes rank higher than fresh-from-the-oven pies and warm baked breads on the list of cozy indulgences. A buttery bite of baked-from-scratch sourdough encapsulates autumn’s gooey center in one scrumptious morsel. Fortunately for local residents, The Pink Apron is baking up simple and satisfying comfort food just in time for crisp amber-tinged days. 4 continued on page 18
Photo by Kelli Avila
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Stephanie Walker, founder and solo baker of The Pink Apron, fell in love with baking as a child. “My earliest memories of baking are with my grandma and mom. My grandma was an old-fashioned baker,” Walker remembers. As a teenager, Walker continued to develop her culinary skill, often leaving a curious mess of spilled ingredients for her mother to clean. But it wasn’t until adulthood while working in a cupcake bakery did Walker’s love for baking gain intensity. Walker became lovestruck, happily completing any task in the bakery so as to stay near the action. In 2019, Walker set off to make her baking dream a local reality. After pondering why store-bought bread had a longer-than-average shelf life, Walker began researching ingredients and bread recipes that were simple and without preservatives. Following months of fine-tuning recipes and waiting for permit approvals, The Pink Apron officially opened for business in late spring of 2020 amidst the global pandemic. Despite the circumstances being like nothing Walker had envisioned, her business began to thrive. Stepping into the kitchen of The Pink Apron is taking a step back into childhood. A time reminiscent of a slower, more intentional pace – when life wasn’t rushed and food was nourishment for both the soul and the body. Following in the traditions of her grandmother, Walker bakes with an old-fashioned style. All breads are made by hand, sans electric mixers. Kneading and mixing is performed solely by Walker. Continuing in the style of bakers before in an effort to maintain a consistent flavor, Walker weighs all ingredients in contrast to the more modern practice of measuring. Walker believes in her product and bakes each batch with great care. Specializing in slow-rising breads with few ingredients, Walker brings a flavor of yesteryear to customers, complete with personal doorstep drop-off and a touch of neighborly kindness. Homestyle treats are delivered fresh via convenient online ordering; allowing for a safe exchange within the recommended parameters of social distancing guidelines.
“My earliest memories of baking are with my grandma and mom.
My grandma was an old-fashioned baker.”
Photo by Kelli Avila
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The slower cadence of a vintage kitchen demands patience and long hours. Walker rises before the sun to begin baking sourdough loaves and sugary treats. By midday baking is complete and Walker, with daughter in tow, sets off to deliver fresh goods, leaving warm loaves outside the doors of happy customers. Walker desires to give her customers a top-notch product, adding, “Nothing compares to homemade, baked-daily, fresh bread.” In the near future, Walker plans to expand the menu beyond breads to include breakfast pastries and a handful of desserts. Her pie recipes are in the final stages, being perfected with a launch date just around the corner. “We specialize in a rustic-type bread that has a little bit of a harder crust, fewer ingredients but an excellent flavor. We make small batches all by hand. One of our favorites is the sourdough country style, which is a type of white bread.” The sourdough and chocolate treat are most frequently ordered by return customers. Using locally sourced ingredients, flour from a mill in Hanford and native honey, Walker brings love for the Valley right into her bakery. “I saw a need and a way to give
back. I wanted to create a product for our community.” Beyond tasty treats and warm bellies, Walker sees a greater purpose in her business. “I want younger kids to see this and know they can make good food someday for their families.” As Walker received the traditions of baking from her grandmother, she too will continue the legacy, passing down the art of homemade artisan breads to the next generation of bakers. Man cannot live on bread alone, but The Pink Apron sure makes it tempting to try. • The Pink Apron • pinkapronvisalia.com (559) 317-9326 Find them on Facebook and Instagram
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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MOUNTAINS
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BY KIMBERLY BONEY
peak performance W H AT W E C A N L E A R N F R O M T H E M O U N TA I N S A R O U N D U S
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JOHN MUIR, renowned naturalist and preservationist, famously coined the phrase “the mountains are calling, and I must go” in a letter he wrote to his sister in 1873. The continuation of his quote, markedly less famous, is “and I will work on while I can, studying incessantly.” Muir was on to something, indeed. Mountains are an incredible metaphor for life itself. They challenge us, test our strength and endurance, and leave us in awe, just as life often does. It is no wonder they inspire art, photography, music and the ability to persist through it all. There is much to be learned from them, and, if we are wise, we will study their lessons incessantly. Follow along as we share a bit of their wisdom.
Mountains make us stop and take notice. Anyone who has stood at the base of a majestic mountain knows that its sheer scale is enough to stop even the busiest soul in his or her tracks. Looking up at that massive, majestic wonder forces us to take a moment to process, consider, and take it all in – even if we had other plans. They remind us that there is no harm in stopping to catch our breath, no foul in enjoying a few quiet moments of admiration at the happy moments in life. The world will not cease to turn if we do. In fact, it will be all the better for it. 4 continued on page 22
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Mountains are not afraid of a challenge. Those mountains have seen more than a few years and more than a few struggles. They have borne witness to the earth shifting beneath them, they have persevered through fires and eruptions. They have been frozen and unfrozen and frozen again for lifetimes, and there they stand – unwavering and majestic. They remind us that no matter the challenge, we can stand strong and live to tell the tale. Mountains are made of the good stuff. These massive mountain ranges are comprised of some of the strongest stuff imaginable. Whether igneous, sedimentary or metamorphic rock, you can count on one thing – a mountain was built to last. Those rock layers have stood the test of time and have been the reason rivers and streams have had to change their course. They remind us to build ourselves, our families and our values on a strong foundation. They remind us that if we hold firm in love, even when the storms come, we will remain standing.
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Mountains remind us to plan for the unexpected. We would not dream of going hiking without the proper tools. At a minimum, it is a good idea to have a sturdy pair of hiking boots, bug repellent, sunblock, a first aid kit, a camera, a few snacks and plenty of water. Although there is nothing wrong with a solo hike every now and then, it is always best to have a walking buddy (or 10) to add joy to the journey. A walk in the wilderness forces us to think ahead about what – and who – matters most. And life is just one big walk in the wilderness. Mountains remind us that we are never far from danger. From wild animals to poisonous plants to slippery slopes, the mountain is full of rough experiences. We never know what is around the next corner – and that is simultaneously terrifying and exhilarating. When you are in the mountains, it is important to stay ready. While we are not likely to meet with the same kind of danger in life as we do in the mountains, we have got to anticipate that into every life, some danger will come. The key is to be prepared and always have an exit strategy. Mountains remind us to take one step at a time. Whether you are on a low-impact hike or scaling the sheer edge of Half Dome, we can only make it to the top if we can safely put one foot in front of the other. Slowly, steadily we climb, making sure to step on solid ground. And that is how we have to go through life – taking it in bite-sized pieces. Sometimes we try to take three, four or five steps in one fell swoop. In that moment, we have the greatest chance of losing our footing. Focus on the step you are taking with determination and an end goal – and watch how high you can climb.
Mountains remind us to be responsible for ourselves. The rule when you are hiking is that if you pack it in, you pack it out. Leaving trash piled up for others to manage is bad form. The same rules apply in life. If you make a mess, clean it up. Take responsibility for yourself. Your happiness and well-being is an inside job. Mountains let us be ourselves. The mountains don’t require us to be talkative, sociable or engaging. They don’t require perfection. They allow us to be as quiet, introspective and perfectly imperfect as we need to be. They give us the space and opportunity to be ourselves, without pomp and circumstance or apology. Perhaps that is why we are so refreshed after a few hours on a mountain. There in nature, we feel right at home with ourselves. Mountains inspire our creativity. Blooms we have never seen before. The little bird that bends her head as she notices a passerby. The way the light finds its way through the leaves. The sound of our feet as they carry us along the path. The way our hearts accelerate when we finally reach that vista. There are so many imagistic and visceral experiences to be found on a mountain. We carry those experiences in our hearts and they come back to life in the form of creativity. That is why Ansel Adams found Yosemite such a fitting muse. In his photos, he captured just a glimpse of the all the beauty that is to be found on a mountain and in life. It is why John Muir answered the call when the mountains called.•
Kimberly N. Bonéy, proud wife and mom, is a freelance writer, designer, up-cycler and owner of Herstory Vintage. When she’s not working, she is joyfully wielding jewelry-making tools and paintbrushes in her studio. Antique shops, vintage boutiques, craft stores and bead shops are her happy place.
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ENJOY THE VIEW | BY D.J. DOWDY
DRY CREEK PRESERVE
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D.J. DOWDY grew up in Ivanhoe and now lives in Visalia with his wife and three sons, where he works in construction management for Tulare County. He feels a sense of calm and wonder while he’s out in nature, which he tries to capture in his images. Find him on Facebook at Life in 5D Photography and on Instagram @dj_dowdy.
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WHAT’S COOKIN’ | BY LANA GRANFORS | PHOTO: MELINDA HUNTER
ROSEMARY CHICKEN AND POTATOES WITH LEMON AND GARLIC
DO YOU HAVE A RECIPE YOU’D LIKE LANA OR MACI TO MAKE? Please submit it to lana@enjoymagazine.net
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N OV E M B E R 2 0 2 0 R E C I P E
This recipe calls for three of my favorite ingredients found in the kitchen: lemon, garlic and rosemary. Using these in roasting chicken and potatoes, you’ll end up with a citrusy, flavorful and fragrant dish. You can whip this dish up anytime. I use a cast iron skillet, but I have doubled this recipe and used a larger oven-safe casserole dish, browning chicken in two batches in a skillet on the cooktop. It is a very easy dinner for your busy weeknights, or make it for dinner guests, too. It’s that good! Enjoy
INGREDIENTS: ¼ cup olive oil juice of one fresh lemon 2 T capers, drained 1 - 2 lemons, sliced 4 - 6 garlic cloves, smashed 3 T fresh rosemary leaves removed from stems 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 3 T olive oil 6 skin-on, bone-in chicken thighs Salt and pepper as desired for seasoning 12 - 15 small red potatoes, cut any in half if not all the same size
DIRECTIONS: STEP 1: Preheat oven to 450°. In a medium bowl, add the first eight ingredients and stir together. Set aside. STEP 2: Place a large cast iron skillet on the stovetop on medium-high. Add the 3 T olive oil. While the oil heats up, season both sides of the chicken with desired amount of salt and pepper. Add the chicken, skin side down, to the skillet. Add potatoes, placing around the chicken thighs. Cook 9 to 10 minutes or until the skin side of the chicken is browned. Turn chicken and turn off heat. Pour lemon mixture evenly over chicken and potatoes. STEP 3: Bake, uncovered, at 450° for 30-40 minutes or until chicken is done. Serve this alongside a leafy green salad with a lemon vinaigrette and rosemary and garlic focaccia bread.
PREP: 15 MINUTES COOKTOP: 9 - 10 MINUTES OVEN: 30 - 40 MINUTES TOTAL: 1 HOUR, 5 MINUTES SERVES: 6
Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.
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CRAFTING
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STORY AND PHOTOS BY MONICA FATICA
Beautifully Clean D I Y: C I T R U S S OA P
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SUPPLIES • Goat’s milk melt and pour base • Soap molds • Citrus essential oil (we used mandarin) • Dried citrus slices (we used store-bought) • Microwave-safe container and stirring utensil • Twine or ribbon • Scissors • Knife to cut milk base
1. Cut the soap base into chunks and place into a microwave-safe container.
2. Microwave the chunks in 20- to 30-second intervals, stirring in between to ensure the base is smooth.
3. Add a few drops of your essential oil scent and stir.
4. Place the dried citrus slices inside your soap molds.
TIP: Other dried fruits, flowers and scents can be used to your liking. If you prefer, there are instructions online to dry your own citrus slices.
5. Pour the melted soap base into your molds until they are filled and set aside for a few hours. You can press the slices down a bit so they are more visible when hardened.
6. Touch the soaps to ensure they have hardened, then pop them out of the molds.
7. You can wrap them with twine, ribbon, mesh bags or plastic sleeves if gifting. Enjoy!
OCT/NOV 2020
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GIVING BACK
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BY KIMBERLY HORG
Food for Furry Friends
“I saw the other wonderful food pantries doing food distributions and I wondered if there was something like a human food pantry but for pets.”
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www.EnjoySouthValley.com OCT/NOV 2020
M O O S E ’ S M E A L S , P E T F O O D PA N T R Y A N D M O R E
WHEN SARAH DEJOHN moved from Seattle to Visalia in 2016, she noticed a lot of stray animals. More and more people were finding pets in abandoned orchards and ranches and shelters were overwhelmed with animals. When COVID-19 hit the world in March, her fiancé Matt Vinet was laid off and the couple found spare time on their hands. That is when a light bulb turned on. “I have always been an animal lover and wanted to do something to help,” she said. “I saw the other wonderful food pantries doing food distributions and I wondered if there was something like a human food pantry but for pets,” she says. She saw a need for supportive pet care services. Strays and surrenders at the rescues far outnumber the number of people who are looking to adopt a shelter pet, so shelters ship pets out to larger cities where there are more people wanting to adopt. “We hope our service will help people be able to keep their pet rather than have to make that difficult decision to give them up,” she said. Many people have told DeJohn about how her service has helped, and those who use the pantry give back by volunteering at our distributions. DeJohn initially conducted research about pet food pantries. The Bakersfield Pet Food Pantry and Halo Cafe (Fresno’s pet food pantry) were a big help to her, giving tips on how to get started and run a pet pantry. “They provided us invaluable advice to all of our questions and we still consult with them whenever we need guidance,” DeJohn said.
When somebody wants food for their pet, they are required to fill out an application to provide proof of need (such as Medi-Cal or EBT card). Applications are good for a year and people can pick up food at monthly distributions at St. Paul’s Episcopal Church. In addition, Moose’s Meals passes out dog food to homeless pets at the St. John’s River in Visalia. It also provides resources to local low cost spay/ neuter programs and vaccine programs. Almost all of the pet food passed out is from donations from members of the community. “We are definitely in need of dry dog food the most. Of the 2,194 pounds of food we passed out last month, 1,660 of it was dog food,” she said. People can visit www.moosesmeals.org to find its Amazon wish list to drop off food or have them pick up food. Moose’s Meals also has a PayPal option for money donations. There is a donation barrel at the Hanford Tractor Supply. • Moose’s Meals • www.moosesmeals.org (206) 643-9520 Find them on Facebook and Instagram
Kimberly Horg earned her Bachelor of Arts in journalism from Humboldt State University. She is 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.
Photos courtesy of Moose’s Meals OCT/NOV 2020
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CHURCH ONLINE Saturday at 5pm /// Sunday at 9 & 11:30am CHURCH ON THE LAWN (outdoor service with physical distancing) Sunday at 9am - free online registration required Help or get help at one of our food distributions every week!
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