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

South Valley Living

JANUARY 2016

Livin’ the Dream www.enjoysouthvalley.com

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January 2016

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Contents ®

South Valley Living JANUARY 2016 CR A FT I NG

35 DIY: Mini Mountain Photo Holders

GOOD FI NDS

14 Well Blended with Raizana Tea in Fresno 24 Layne Rodrigues Raises the Barre (and More) at Flow Studios

I NSPIR AT ION

6 Endure Jewelry Proudly Displays Your Running Victory

I NT ER EST

9 A Walk Through the Visalia Farmers’ Market

LOCA L S

17 Landscape Artist Melanie Mackenzie

ON THE M AP

20 Getting Creative at Visalia’s ImagineU Interactive Children’s Museum

I N EV ERY ISSUE

26 Enjoy the View—Ralph Chojnacki 28 What’s Cookin’—Italian Garden Harvest Minestrone 30 Spotlight—Calendar of Events 32 Store Front—Welcome Winter 37 Giving Back—Justine Levine Goes the Distance to Benefit the Leukemia and Lymphoma Foundation

Raizana Tea Co. Photo by Brittany Wilbur

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

SIDE NOTE Who we are. What we do.

ENJOY INTRODUCES A WEDDING VENDOR GUIDE SECTION IN FEBRUARY 2016 Enjoy is excited to share with South Valley brides and grooms a guide filled with wedding vendors for their special day. Be on the lookout for the removable insert in the February issue!

LO VE

Find out what we’re up to on: Facebook // Instagram

TAMARA ORTH, PHOTOGRAPHY & DIY PROJECTS Like most small businesses, many of us at Enjoy wear multiple hats, including Tamara, whose creative talents seem endless. Tamara began working at Enjoy the Store last summer and found

ENJOY THE STORE Be sure to make Enjoy the Store your stop for healthy snacks to keep on hand for those busy days when you need extra fuel. There’s always a good assortment of local nuts, dried fruits, granola or hummus available. Need a local made gift? Choose from a wide selection of handcrafted products including pottery, skincare, candles, jewelry, chocolates, plants, or infant and toddler accessories. We can even wrap it for you in one of our made-to-enjoy gift crates. Gift cards are also available.

505 W. Center Ave., Downtown Visalia 1475 Placer St., Suite C & D, Downtown Redding 615 Main St., Downtown Red Bluff

MEET OUR SALES REPRESENTATIVE, VALERI BARNES A friendly smile and a feeling that you’ve known her your entire life is what you get when you meet Valeri. She began working at Enjoy last summer and came to us with quite a resumé, having once owned and operated a local newspaper. She values each and every client relationship and is always thinking of ways to help them succeed. In her spare time, she enjoys spending time with her grandchildren and nurturing the many friendships that she has built over the years. Thank you, Valeri, for helping make 2015 a fabulous year! 4 | ENJOY JANUARY 2016

her niche almost immediately. She began contributing to our magazine’s content with story photo shoots and craft projects. She also shoots most of our covers. In her spare time she enjoys vintage shopping, crafting, and spending time laughing with family and friends. Her current passion is teaching hands-on DIY workshops at Embellish & Restore. We are thrilled to have Tamara as a part of the creative team at Enjoy and look forward to seeing what she does in 2016!

ALEX PUJOL, DELIVERIES Alex’s great work ethic and dedication are rare at his young age and we are lucky to have him as part of our team. He’s been delivering magazines since December 2014 and has been an integral part of our growth. In his free time he enjoys spending time with his family, hiking in Sequoia National Park, and supporting the many unique small businesses throughout our valley towns. This month, Alex will embark on a sixmonth missionary trip to Argentina. Although he will be dearly missed, we are excited for his journey. Many thanks, Alex, for all you have done to spread the enjoy cheer!

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

JANUARY 2016

COV ER PHOTO

Jenny Taylor at Lodgepole, Sequoia National Park By Tamara Orth

Every month, we rejoice when we put the finishing touches on all these pages full of stories, photographs and advertisements that shine light on some of the most wonderful things about the South Valley. And as soon as we send that issue off to the printer, what do we have? Another stack of new blank pages, waiting to be filled. The new year is much the same. We reflect on the year that is on its way out, and compile our list of resolutions as we dream about how we’re going to fill this new chapter of our lives called “2016.” What will your pages include? We love watching people follow their dreams. Sunny Arada blended her passions for running and for jewelry into Endure Jewelry, a company that commemorates races with custom jewelry. Perhaps the toughest part of diving into a new challenge is taking the first step, and Layne Rodrigues overcame that obstacle to create Flow Studios, a Barre and Pilates studio. She thrives on helping clients become stronger, happier and better equipped to love themselves and their lives. Meanwhile, Pablo and Sol Orozco adapted their families’ home remedies to establish the popular Raizana Tea shop. Imagine achieving what most people would declare impossible. Justin Levine did exactly that when he ran 300 miles from Visalia to Santa Monica. “I wanted to challenge my own self to prove to others that anything is possible,” he says. Maybe you’ve resolved to bring more joy into your life this year. The ImagineU Interactive Children’s Museum is a great place to start – and it’s not just for kids. Or consider improving your surroundings by tapping into Biomirage’s expertise to create a lovely water-wise garden. If gardening isn’t your thing, take a stroll through the Visalia Farmers’ Market. What better way to start the new year than by treating your body to healthy, fresh foods? Take a leap of faith this year. Ask new questions. Dream new dreams. Be there for one another. Here’s to a new year full of wonder, growth and peace. And, as always, enjoy!

SOUTH VALLEY LIVING

YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher RONDA BALL editor-in-chief KERRI REGAN copy editor MICHELLE ADAMS graphic design JERED MILLER STEPHANIE GIMLIN contributing graphic designers MONICA FATICA consultant/ advertising sales representative LYNN LEARNED advertising sales representative VALERI BARNES advertising sales representative BRANDI O’BRIEN sales assistant/event calendar/website AMANDA NAMBA event calendar/website ALEX PUJOL JOSH LOPEZ AUSTIN REYNOLDS deliveries www.enjoysouthvalley.com 505 W. Center Street 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.

Find us on Facebook and instagram. Enjoy Magazine South Valley Living

ImagineU Interactive Children’s Museum Photo by Brittany Wilbur

JANUARY 2016 ENJOY | 5

INSPIRATION

| BY JORDAN VENEMA | PHOTOS: BRITTANY WILBUR

6 | ENJOY JANUARY 2016

Commemorating Milestones E N D U R E J E W E L RY P R O U D LY D I S P L AY S YO U R R U N N I N G V I C TO RY

FOR THAT IMPORTANT RUNNER in your life, consider the gift of a custom-made 10K necklace. No, we’re not talking karats but kilometers. Endure Jewelry Co., a Clovis business that sells runninginspired custom jewelry, has created a line of jewelry to commemorate just about any race that can be run. “I design jewelry to commemorate accomplishing any running distances or challenges,” says Sunny Arada, 31, designer and owner of Endure Jewelry. Running is full of challenges, and there are a ton of races to prove it. So from 5Ks to centuries, and marathons to triathlons, whether on the blacktop or the trail or even the treadmill, Endure marks every mile. Why jewelry? It’s more than just bragging rights, though that has something to do with it. You’ve probably seen the bumper stickers, the black, bold numbers against the white oval background – 13.1, 26.2. For the uninitiated, those mark the miles of a half and full marathon, and many people who run them have made running a lifestyle. “To be a runner is something that people are very proud of,” Arada says. And since runners can’t exactly wear their medal every day, she created something that they could keep close. Plus, she adds, “A necklace lasts longer than running shoes.” Arada knows first hand (or foot) how to wear out a shoe. She’s been running since fourth grade, and ran cross-country both in high school and at Fresno State University. She recently completed her sixth marathon and has 32 half marathons under her belt. In other words, if she’s commemorating her runs, she got into the right business, because that’s a lot of bling. She wears her 13.1 ring daily, and switches out her necklaces each day. She also has a charm bracelet that commemorates each Disney race she’s participated in – 14 in all. In fact, Endure also sells themed jewelry specific to the Disney races, like the Star Wars half marathon, the Princess half or the Tinker Bell half.

“I have a very special relationship with Run Disney, which is all the racing at Disneyland and Walt Disney World. So I have a fairytale collection that I travel with to all their shows – castles, crowns and fairy wings incorporated into the jewelry’s design,” explains Arada. It wasn’t just love for the run that got Arada in this business. She loves the creative aspect of crafting jewelry, as well. She began making jewelry her senior year of high school as part of a 3D art class. “Then I was working for a jeweler because I knew that I wanted to work with jewelry,” she continues. “I was making stuff by hand for fun and for my friends.” Then in one of her master’s degree courses at Fresno State University, a project required her to create a business, out of which came Endure. In 2009, she officially launched it, combining her passion for both running and making jewelry. And now that the two are welded together, don’t ask her to choose one over the other. She laughs, saying she couldn’t choose: “They’re complementary,” though she did admit, “I don’t think I could ever stop running.” Endure sells its jewelry through its website, and offers completely custom designs for any race you could imagine. And better than beaten-up shoes or a simple bumper sticker, her jewelry is made from sterling silver or 14-karat or 18-karat gold. She can also accentuate her jewelry with gemstones or diamonds. Really, like the runners’ road, the options are endless. Though, with all those options, Arada says, “It gets tricky because there’s so many new races, and everybody wants something special.” • www.endureshop.com Find them on Facebook and Instagram

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

JANUARY 2016 ENJOY | 7

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INTEREST

| BY JORDAN VENEMA | PHOTOS: JACKI POTORKE

GrowinG CommunitY A WA L K T H R O U G H T H E V I S A L I A FA R M E R S ’ M A R K E T

MAYBE IT’S COMMON SENSE, but the things we share in common are the fundamental building blocks of our community. And ask yourself this: what’s a community without good food? Just take a stroll down Main Street and you’ll find it tied together by a string of fantastic restaurants and eateries. And should your stroll happen on a Thursday evening, you’d find the knot at the middle of it all: Visalia’s own farmers’ market.4 continued on page 10

JANUARY 2016 ENJOY | 9

The Visalia Farmers’ Market is like the artichoke heart of our community, the muscle moving all that fresh, local produce from Central Valley farms to our forks. In most cases, before our farmers’ fruits and veggies make their way to our bellies, they’ll move through the market first. It might come as a surprise (or no surprise at all) that Visalia’s first farmers’ market began in 1979, long before “organic” and “farm to fork” were chic. In that sense, it’s a surprise our farmers’ market got such a head start on the trend, but then again, where else but in this agricultural mecca would it make sense? Naomi Alberstein, the Visalia Farmers’ Market manager, explains that the market began as the Tulare County Farmers’ Market and had fewer than 10 vendors. Today, the market has more than 70. “The biggest reason the farmers’ market was started was for local farmers to avoid having to pay costs involved in packaging and labeling,” explains Alberstein. “A lot of times, grocery stores order fruit and vegetables that are all the same size, and if farmers grow things that don’t match the perfect mold” – well, she concludes, those farmers are out of luck. So Tulare County farmers took their goods directly to the public. “They cut out the middlemen that way,” says Alberstein, which is a better deal for both farmers and customers. The produce is fresher, it stays local, and the farmers make more per unit while customers usually save a little, she says. Getting fresh, local produce is one thing and supporting local farmers is another, but then there’s also the experience of the market itself – the colors and scents, the electricity and movement. “I see so much community interaction out there – people coming together, whether it’s sharing a recipe with each other, or complete strangers standing next to each other looking at produce together, or farmers educating customers,” says Alberstein, the market manager for three years. The faithful who love their produce also love their market, and they attend weekly. “We’re open rain or shine,” says Alberstein. “You would think customers don’t come out in the rain, but they do.” While you might not be able to get everything for your pantry from the markets, you can definitely make a dent. The Thursday and Saturday markets sell vegetables, meats, cheese, dairy and eggs – “things that people typically go to the grocery store for but have no idea where it was raised,” says Alberstein. But the market also sells ready-made meals, “snack items that are healthy and don’t have a lot of preservatives,” she continues. “We have a gal that makes granola and a guy that roasts coffee beans.”

10 | ENJOY JANUARY 2016

“I see so much community interaction out there – people coming together, whether it’s sharing a recipe with each other, or complete strangers standing next to each other looking at produce together, or farmers educating customers...” ~Naomi Alberstein Other than the food, the market usually offers live music, and education, too (you can even get a massage). The Community Corner is held once a month, where a local chef provides a food demonstration using a seasonal fruit or vegetable. And if fruits and veggies aren’t your thing, you’ve still got options. “Crafters make papers and rugs and woodworks, and we’ve got handpainted cards.” According to Alberstein, the market has 70 percent farmers with the remaining 30 percent reserved for handcrafted items. “A lot of people think it’s hard to get in our market, but it’s not. Really the main thing that keeps people back is if it’s not handmade or homegrown.” While the Saturday market runs throughout the year, the Thursday market roughly coincides with Daylight Saving Time, from midMarch to September. Last year, the Visalia Farmers’ Markets opened a new market in Porterville on Tuesday mornings, which next year will run from mid-May through September. Between the three markets, you can get most anything you need, though Alberstein says they sometimes have a couple needs. “We don’t have a nut grower, so I’m keeping my eyes open right now.” They could also use a baker, she adds, “so I do have a short list.” But ultimately, “there aren’t many farmers’ markets that carry as good a variety as we do, because we’re able to grow so much here in the valley.” • www.visaliafarmersmarket.com Find them on Facebook and Instagram Visalia Market • Saturdays, 8 – 11:30am • year round Parking Lot on S. Mooney Boulevard & W. Caldwell Avenue, Visalia Downtown Visalia Market • Thursday, 5 – 8pm • March-September E. Main Street & N. Church Street, Visalia Porterville Market • Tuesdays, 9am – noon • May-September N. Jaye Street & W. Putnam Avenue, Porterville

JANUARY 2016 ENJOY | 11

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GOOD FINDS

| BY JORDAN VENEMA | PHOTOS: BRITTANY WILBUR

14 | ENJOY JANUARY 2016

WELL BLENDED WITH RAIZANA TEA IN FRESNO AS A CHILD GROWING UP in Mexico, says Pablo Orozco, “teas have always been a part of my every day.” He recalls his parents boiling cinnamon tea with a little sugar, and “that was my drink during the cold months,” says Pablo. But not all were sweet. “When we were sick, they would give us these nasty concoctions that were super bitter. But it was good for you,” he says with a laugh. As far as tea goes, home remedies are part of Pablo’s family and cultural history. So after the birth of his daughter, when his wife Sol (also from Mexico) was having trouble sleeping, it was only natural the couple thought of tea. “She remembered Valerian Root was good for insomnia,” says Pablo, but the root is notoriously stinky. But when Sol blended the root with lavender, orange essence and chamomile, the tea became not only bearable, but delicious. They shared the blend with neighbors and family, “and that’s how it all got started,” says Pablo. Raizana Tea officially launched in 2009 as an online supplier of loose-leaf teas, but is rooted in Fresno. The business began as a part-time venture, a way for the Orozcos to stay active during the infancy of their daughter Victoria, but has since expanded to a brick and mortar near Warner Theater. Sure, you’ve heard of coffee shops and juice bars, but what about the teahouse? Raizana’s growth (it opened its store in 2013 and expanded in 2015) is proving that tea has more than just remedial worth – it tastes good, too. Like its teas, Raizana itself is a blend in different ways. The word itself is a portmanteau of the Spanish words raiz, which means root, and sana, which means to cure or to heal. “Like a healing root,” says Pablo. But Raizana’s other blend is cultural and culinary. Pablo says he and Sol “grew up on the remedies that our families used to give us – definitely the traditional remedies for anything from tummy aches to sore throats.” But tea doesn’t belong just to the Mexican tradition. “Every single culture has a different brew,” says Pablo, from oolong teas in Asia to chai in India and matcha tea in Argentina and South America. But the Orozcos blended their cultural heritage with Sol’s culinary background.

Pablo says Sol’s experience as a chef (she worked at the largest convention center in Mexico City) has helped her to bring the right “food chemistry” to their tea blends. “That’s the tradition that she brought in,” says Pablo, “the culinary side of it.” It began with the Sleepy Tea – the Valerian Lavender blend – but other blends now are popular: like TranquilyTea, a passionflower and linden chamomile blend that reduces stress, and DiabeTea, a gymnema bitter melon and cinnamon chamomile blend that helps reduce food cravings. Better than energy drinks, Raizana also offers matcha shots, concentrated ground green tea, which is loaded with antioxidants but contains caffeine – with more sustained focus. They also have a coco-chili chai, a blend of cayenne pepper and spicy masala. And if customers have their own ideas, with a two- or five-pound minimum, Raizana will do custom blends, as well. Plus, Raizana’s prices are hard to beat. Any tea, hot or cold, runs about three or four bucks. So next time you’re in their neighborhood, why not try a cup of tea, perhaps with a pastry or slice of toast with butter. “We slice it thick, toast it and add cream cheese with spices and herbs,” or Nutella and sea salt, Pablo says. Beyond the flavor and remedial benefits, Raizana teas have the one-up on their coffee counterparts when it comes to shelf life. “Properly packaged tea can last a long time,” says Pablo, “and herbal teas can last up to five years.” Raizana does recommend a year shelf life on their teas because they want to offer the freshest product. And when you enjoy teas with remedial benefits, you might be extending your shelf life, as well. • www.raizana.com• 2015 Tuolumne St., Fresno Monday – Saturday: 10am - 6pm Find them on Facebook and Instagram

JANUARY 2016 ENJOY | 15

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LOCALS

| BY FACHE DESROCHERS

Photos courtesy of Biomirage

Design Garden

GOOD ARTISTS ARE ABLE to work within limitations. Great artists are those who not only work within their limitations, but leverage them to innovate beauty. For different artists, this means different things. But if you are a passionate landscape designer like local foliage guru Melanie Mackenzie, you might think the success of your yard design depends on one thing: lots of available water. But you’d be wrong. “Oh, you absolutely can have a beautiful garden that is water-wise,” Mackenzie says emphatically. “And it’s so versatile. There’s the traditional drought-tolerant scape of agaves and cactuses, but there are other ways to work so that things look very lush, green and flowering.” Mackenzie’s certainty here is the result of a career honed by a lifelong experience with making growing things flourish in dry climates. Her green thumb sprouted as she gardened with her parents throughout her childhood in arid San Diego. But it truly solidified during her young adulthood in Sedona, Ariz., where Mackenzie decided to transition from her then-main medium of painting to using the earth as her canvas. “I was starving as an artist in Sedona,” says Mackenzie. “So I started applying my art-eye to gardens that I thought would work in that kind of climate, and lo and behold, they turned out good.”4 continued on page 18

LANDSCAPE ARTIST MELANIE MACKENZIE

Photos by Tarma Orth

JANUARY 2016 ENJOY | 17

Photos courtesy of Biomirage

“Good” is something of an understatement. In a few short years, Mackenzie was the owner, head designer and builder of Sedona’s Hedge Company Landscaping. But eventually, she headed back west to be with her family and to study landscape architecture at San Diego’s Mesa College. Following her graduation, Mackenzie interned at a local landscape architecture firm whose intimate size enabled her to accelerate so much in her personal and creative growth that in one year’s time she had become both the project manager and senior designer. She joined the firm in 1986, but a period of economic strife in the early 1990s resulted in this company’s closure. “But that was fine, because sometimes adversity propels you to do what you’re meant to do,” reflects Mackenzie. “So I started my company, Biomirage, in 1992, and I haven’t looked back.” Although she had grown up in San Diego, the city no longer suited the adult Mackenzie. “I was raised on a horse ranch just outside San Diego, and it was a wonderful place to grow up. But it’s become very different…lots of freeways and traffic,” muses Mackenzie. “And I’m a country girl at heart. So when I first visited Visalia, it reminded me of home. I found that sense of community that I had been missing.”

18 | ENJOY JANUARY 2016

So Mackenzie moved north, bringing with her that water-wise core that a life in the great western deserts had so perfectly shaped. San Diego’s loss was the Central Valley’s gain, and local homeowners have been basking in Biomirage’s sensible excellence ever since. Biomirage focuses on custom residential landscape designs. And based on her expertise with droughttolerant landscaping, you might imagine that Mackenzie harbors a conservative-bordering-on-militant approach to things as frivolous as swimming pools and waterhungry lawns. But in reality, the opposite is true, because for this designer, when you employ the right methods, nothing is off the table. “One of my favorite things is incorporating water elements like pools into landscape design,” Mackenzie says. “It’s all about being clever with water and not being wasteful.” As for lawns? “I’ve always loved the idea of the back lawn where you can barbecue or play on the grass,” says Mackenzie. “But you just have to assess the function of a space. If a lawn serves a purpose, then that’s justified. But if it’s a front lawn that’s just for looks, we can make it look way better than just grass and wasted water.” The Biomirage approach is simple and effective. Most of Mackenzie’s landscape design projects start out with a two-hour client consultation. “When I go to consult with a client, I’ll literally draw out our ideas until we know how we’re going to transform their existing space into a water-wise one in an affordable, achievable way,” says Mackenzie. “I also rely on collaboration, because when you really listen to your clients and use your expertise to put the puzzle of their wishes together, that’s when real innovative magic happens.” And with her working relationship with Visalia’s Luis’ Nursery, the process only gets easier – everyone that consults with Mackenzie gets at least 10 percent off on plants for their new yard. From environmental to aesthetic, there are a lot of reasons to love intelligent landscaping. But for this designer, it’s the deepest virtues of this discipline that are their own reward. “It’s my magnificent obsession, as I like to call it,” Mackenzie says. “You don’t become a millionaire with landscape design; it’s a labor of love that you do because you want the world to be a beautiful place.” • Melanie Mackenzie, Biomirage • (619) 742-4860 www.biomirage.com • Find her on Instagram

Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.

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ON THE MAP

| BY JORDAN VENEMA | PHOTOS: BRITTANY WILBUR

G E T T I N G C R E AT I V E AT V I S A L I A’ S IMAGINEU INTERACTIVE CHILDREN’S MUSEUM THE IMAGINEU INTERACTIVE Children’s Museum has been a Visalia fixture for more than a decade, offering children opportunities to engage with science, art and technology. The museum, which had long occupied a former car dealership in the north end of downtown Visalia, makes a lot of valley kids (and their parents) very, very happy. “There’s not another children’s museum of this caliber or this size within three hours of any direction of Visalia,” says Cheryl Christman, the museum’s executive director. “We just really brought together a very grassroots organization that brought together exhibits that were donated to us or which we constructed ourselves and created something out of nothing that the children just loved.” The museum was founded in 2002 by Angela Huerta, and thanks to a grant from the State of California, the New ImagineU moved out of the old car dealership and opened the doors of its new 15,000-square-foot building last fall. In 2011, California Parks and Recreation offered ImagineU a $5.4 million grant for new construction. A testament to ImagineU’s mission and success, the grant was one of the largest of just 40 awarded – out of 800 applicants.

With that money, ImagineU was able to more than triple its space. Of course a bigger building is always better, but what really makes an interactive museum has a lot more to do with what’s inside the building. With that in mind, the museum partnered with Fresno’s Monster City Studios to help bring to life designs for new interactive exhibitions. “They really transformed everything that you see at the museum,” says Christman, who describes the result as “fantasy exhibits.” Christman is talking about exhibits like the Oak Tree Clubhouse, a 17-foot-tall structure that children can climb by using sturdy platforms inside the tree. Kids can also use binoculars to find animals that are hidden throughout the tree and the museum. The Grove Pick and Pack is an especially popular exhibit, where kids can pluck oranges from an orchard of fantastic trees, which they then place on conveyer belts that transport the fruit to a packing center. From the packing center, children can insert the oranges into a tube that “magically sucks them up” and puts them back on the trees.4 continued on page 22

JANUARY 2016 ENJOY | 21

An interactive U-Fix It Garage allows children to play at fixing cars, and a 69-foot water exhibit called Wonderful Water “shows how water comes down from the mountain, down to our rivers and streams, and how the dams work,” explains Christman. And don’t forget every parent’s favorite exhibit: the Imagination Station, where children can color and paint on seven-foot glass walls – better to get it out at the museum than save it for home. Perhaps the biggest testament to the museum’s popularity with children is the tantrums they sometimes throw when mom and dad say it’s time to leave. Christman says with a laugh, “They’re crying when they leave.” So it’s obvious the kids enjoy ImagineU, but the best part is that they’re learning, too. “Studies show,” Christman says, “that children and adults learn when they’re doing something and actively involved with an exhibit or activity.” Children and adults, it’s important to note: ImagineU doesn’t have to be just for kids. “Children’s museums tend to bring communities together,” explains Christman, and ImagineU wants to make itself a meeting place for this community. While the new building is open for business, the museum is still working on the next phase of construction. “We are still raising funds so we can complete phase two by next summer,” says Christman. This will include “a multipurpose room where we can make it available to community for events and weddings and birthday parties.”

22 | ENJOY JANUARY 2016

Christman hopes other non-profits will use their campus as “an affordable venue for their fundraising events,” as a means to further tie the community together. Though phase two is still a few months away from completion, the kids don’t seem to mind. The museum is getting more traffic than ever. And with people lining up at its doors before the museum even opens, it’s probably safe to say that Christman is right: A children’s museum is a place that brings community together. • ImagineU Interactive Children’s Museum 210 N. Tipton St., Visalia • (559) 733-5975 Find them on Facebook and Instagram Museum hours: Monday – Friday: 10am – 5:30pm Saturday: 10am – 5:30pm Sunday: noon – 4pm

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JANUARY 2016 ENJOY | 23

GOOD FINDS

| BY FACHE DESROCHERS | PHOTOS: BRITTANY WILBUR

24 | ENJOY JANUARY 2016

L AY N E R O D R I G U E S R A I S E S T H E B A R R E ( A N D M O R E ) AT F LO W S T U D I O S WHETHER IT IS A NEW YEAR’S RESOLUTION, cleaning out that cluttered closet or even setting up a first date, one human truth that is universally agreed upon is the unmitigated difficulty of Taking The First Step. And it’s not always a figurative challenge, either. As a lifelong dancer turned Pilates professional, Layne Rodrigues has long understood the literal importance of the first step, and how essential it is to not just take it, but to embrace it. So when Rodrigues first began to contemplate shifting from the hustle of carving out a dance and fitness career in Los Angeles to returning to the Valley and opening her own Barre (a popular ballet-inspired workout) and Pilates studio, it was her lifelong understanding of the rewards of the first step that – perhaps more than anything else – made the creation of Visalia’s Flow Studios possible. “I just went in headfirst,” Rodrigues says with a laugh. “I knew exactly what I wanted to end up with; I had a vision. So the biggest hurdle was just diving in and starting it all.” Housed in an exquisitely historic building in the heart of downtown Visalia, Flow Studios is not only a beautiful space dedicated to strengthening the mind, body and spirit, but it is also a kind of living monument to the joy that dedication to a dream can bring. “I could have stayed in LA, but although I was building my career, in my dayto-day life I wasn’t happy,” explains Rodrigues. Initially, her plan was to dance professionally, and support that passion with side jobs. But as often happens, it wasn’t long before Rodrigues’ “side jobs” were claiming the bulk of her time. Never one to settle, Rodrigues decided it was time to take charge of her destiny, and refocus her sights on achieving a career that was more in line with the things that had always meant the most to her. “The older I got, the more I came to realize that I have always been happiest when I am dancing, and teaching. I’ve been dancing my whole life, and teaching it since I was 16, so I’ve always known that I loved being in that sphere,” says Rodrigues. “But I came to love Pilates because it’s a lot easier on your body than dance or distance running, or anything else that tears you up. Instead, Pilates is about becoming strong and centered. “And that’s supposed to be the purpose of exercise,” continues Rodrigues. “To make yourself feel good while enabling your body to be even better at day-to-day life.” Upon her return to the Valley, Rodrigues immediately set about finding the right space to house the Pilates and Barre studio that had become her vision. And while this phase of a starting a business can often take forever, for

Rodrigues, things began to happen very quickly. “When I found the space, I wasn’t exactly fully prepared to start my business,” Rodrigues says with a grin. “But that was actually kind of a blessing, because it forced me to get everything ready and dive in and open my doors.” And dive in she did. After some much-needed renovations, Flow Studios officially opened in November 2013, and has been attracting a community of like-minded fitness enthusiasts ever since. But despite her business’ welcome growth, Rodrigues is committed to keeping things personalized. “I like to keep my classes small and intimate so that I can really give each person who attends the attention that they deserve,” says Rodrigues. “Because Pilates isn’t truly effective unless you’re doing it correctly, so the instructor’s participation is essential.” Flow Studios offers a Barre class, a circuit-training class, and both private and semi-private (two clients only) Pilates classes, as well as a Pilates reformer class. The private and semi-private classes provide a personalized program specific to each client using either the reformer, Wunda chair or springboard as equipment. The Pilates reformer class is limited to four clients at a time and is a bit more advanced, requiring a basic knowledge of the reformer and its use. The studio’s Barre and circuittraining classes are less equipment-oriented, able to accommodate more students, and therefore perfect for those just getting their feet wet in this fitness realm. But one thing remains consistent through each of Rodrigues’ classes: a focus on a centered strength, and the joy of the mind-body connection. The flow of it all, in fact. “I chose the name Flow Studios because the definition of “flow” according to positivity psychologists is ‘the mental state in which a person performing an activity is fully immersed in a feeling of energized focus, full involvement, and enjoyment in the process’,” says Rodrigues. “And that’s exactly what I think fitness is meant to do: make you stronger, happier and better equipped to love yourself and the life you’re living.” • Flow Studios • (559) 904-3912 111 S. Court St., Suite 208, Visalia www.flowstudios.net Find them on Facebook, Twitter and Instagram

Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.

JANUARY 2016 ENJOY | 25

ENJOY THE VIEW

| PHOTO: RALPH CHOJNACKI

26 | ENJOY JANUARY 2016

WALNUTS IN THE FOG, VISALIA

Born and raised in Milwaukee, Wis., Ralph Chojnacki has lived in Visalia for 35 years. “Just as owning a keyboard does not make you a writer, having expensive equipment does not make you a photgrapher. I feel photography is 90 percent observation and 10 percent using the tools you have to capture it.”

JANUARY 2016 ENJOY | 27

WHAT’S COOKIN’

| BY LANA GRANFORS | PHOTO: KARA STEWART

January Recipe

What defines a minestrone? A big, thick vegetable soup with a large array of seasonal vegetables, herbs, pasta and beans, served with shavings of Parmesan cheese. And what defines an Italian Garden Harvest Minestrone? The same, but for me, it was the actual experience of harvesting the vegetables right from the garden at our rental in Sovicille, Tuscany, Italy. It is a simple dish, but very wholesome. I learned the meaning of la cucina povera, the poor kitchen – peasant cooking using the available products of the land. The flavor of your minestrone will vary from season to season, depending on the vegetables available from

28 | ENJOY JANUARY 2016

your garden, farmers’ market or grocery. It was raining in Italy the day we made it – perfect conditions to just sit back and enjoy the company of good friends, the aroma of the soup and the beautiful surroundings in this little village in the Siena Province. We spent more than three weeks in Italy, and we had some amazing meals during our trip, but this meal was by far my favorite and most memorable for many reasons: Vegetables are plentiful right out your back door, the great olive oil, vino of the region of Tuscany, and cooking it with great friends in my dream place… Italy.

I TA L I A N G A R D E N H A R V E S T M I N E S T R O N E Serves: 6 – 8

INGREDIENTS • ½ lb. dried white cannellini beans, picked over and rinsed (substitute 2 cans, rinsed and drained) • ½ tsp. salt • ½ chopped pancetta or lean bacon, or Italian sausage • ¹⁄ ³ cup olive oil, plus more to cook meat • 1 red or white onion, medium dice • 3 carrots, medium dice • 2 celery sticks, medium dice • 2 fennel, thinly sliced • 3 garlic cloves, finely chopped • Pinch of red pepper flakes, crushed • 2 zucchini, medium dice (other options: broccoli, cauliflower, bell pepper, summer squash) • ½ lb. potatoes, peeled, medium dice (other options: turnips or parsnips) • ½ lb. Italian kale, stems discarded, and the leaves chopped (about 6 cups) • 4½ cup low sodium chicken broth (option: Italian white wine) • 1 – 28 oz. can San Marzano tomatoes, coarsely chopped with juice • 2 bay leaves • ½ tsp. dried oregano • Sea salt and freshly ground pepper • Pasta, cooked according to package instructions (orzo, macaroni, penne, etc.) GARNISH: Olive oil, 2 T fresh parsley, chopped, 2 T fresh basil, chopped, and grated Parmesan PREP TIME: 30 MINUTES (IF USING DRIED BEANS, SOAK OVERNIGHT) COOK TIME: 1 HOUR 10 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES

DIRECTIONS STEP 1: In a large bowl, let the white beans soak overnight in enough water to cover them by 2 inches. Drain and rinse. Place the beans in a saucepan and cover by 2 inches with water or broth and simmer, uncovered, adding more liquid if necessary to keep them covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer for 10 minutes more. Remove pan from the heat and let the white beans stand, uncovered. STEP 2: While beans are cooking, in a heavy pot, drizzle about 2-3 T olive oil, and cook the pancetta, bacon or sausage over moderate heat, stirring until done. Remove to a plate and let drain. Add the remaining oil and heat before adding the onion and cook until softened. Add the carrots, celery, fennel, garlic, and crushed red pepper flakes and cook, stirring, for 5 minutes. Add the zucchini and the potatoes. Cook this mixture, stirring, for about 5 more minutes. Add the kale and cook, stirring, until the kale is wilted. Lastly, add the broth, tomatoes, bay leaves and oregano and simmer the soup, covered, for 45 minutes longer. STEP 3: Drain the white beans, reserving the liquid. Stir the beans and pasta into the soup and simmer uncovered, for 5-10 minutes, thinning if desired with some of the remaining reserved liquid, and season it with salt and pepper, if needed. SERVE: Remove the bay leaves. Ladle soup into individual bowls. Drizzle with extra-virgin olive oil, freshly grated Parmesan cheese and a little of the chopped parsley and basil. NOTE: soup can be made 3 days in advance. Keep covered and chilled. Reheat soup when ready to serve. Thin with water if needed.

LOVE OUR RECIPES? Come into Enjoy the Store (Visalia, Redding or Red Bluff ) each month and ask for your FREE recipe card. ING RED IEN TS ½ lb. dried white cann ellini bean and rinse s, ½ tsp. salt d (substitute 2 cans picked over STEP 1: In , rinsed and a ½ chop drained) cover them large bowl, let the ped panc white bean by 2 inch etta or lean es. by 2 inch s soak over sausage bacon, or es with wate Drain and rinse. night in eno Italian ¹⁄ ³ cup olive Place the necessar r or broth ugh wate bean y to oil, plus mor 1 red or Add the salt keep them covered, and simmer, unco s in a saucepan and r to e to cook whit vere meat cove for 45 min and simm 3 carrots, e onion, medium the utes to 1 hou d, adding more liqui r er for white bean dice medium dice r, or d if s stand, unco 10 minutes more. 2 celery Remove pan until they are tend vered. sticks, med er. from the ium dice 2 fennel, STEP 2: heat and thinly slice While bean let d 3 garlic s are cook and cook cloves, the ing, in a heavy pot, Remove to pancetta, bacon Pinch of red finely chopped or sausage drizzle abo a pepper flake 2 zucchini, over ut 2-3 T onion and plate and let drain. olive oil, medium dice s, crushed cook unti Add the rem moderate heat, l softened stirring unti red pepper cauliflow aining oil (other opti . Add the l done. and heat flakes and ons: broc carr ½ lb. pota er, bell pepper, sum befo pota ots, coli, cook re toes. Coo celery, fenn adding the , stirring, mer squa toes, peel k this mixt sh) ed, medium cook, stirr options: ure, stirring, for 5 minutes. Add el, garlic, and crus dice (other ing, until hed for abo the zucc ½ lb. Italia turnips or parsnips the and oreg hini and ) ano and simm kale is wilted. Last ut 5 more minutes n kale, stem the . Add the s discarde ly, add the chopped er the soup kale d, and the broth, tom (about 6 , covered, 4½ cup leaves atoes, bay and STEP 3: Drai for 45 min low sodium cups) leaves n the whit utes long chicken brot the soup er. white wine e beans, h (option: and simm reserving ) Italia er 1 28 oz. the liquid. of the rem uncovere n can San Mar Stir the bean d, for 5-10 aining rese zano tom min rved s chopped and utes liqui past , thinning atoes, coar d, and seas a into if desi sely 2 bay leav with juice on it with SERVE: Rem es salt and pep red with some ½ tsp. dried extra-virgin ove the bay leav per, if need es. oreg ed. olive oil, freshly grat Ladle soup into indiv parsley and Sea salt and ano ed Parmesan basil. idua freshly grou Pasta, cook cheese and l bowls. Drizzle with ed accordin nd pepper a little of NOTE: soup instructio g to pack the chop ns (orzo, can be mad ped macaroni, age soup e 3 days when read penne, etc.) in advance. GAR NIS y to serve. Kee H Thin with Olive oil, water if needp covered and chill 2 T fresh ed. Reheat ed. PRE P TIM pars chopped, E: 30 MIN and grated ley, chopped, 2 T fresh UTE S (IF USIN Parmesan basil, G DRI ED BEA NS, COO K TIM SOA

ESTRO RV E S T M I N ARDEN HA I TA L I A N G

January Recipe 2016

GRANF ORS

Enjoy!

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

K OVE RNI E: TOTAL TIM 1 HOU R 10 MIN GHT ) UTE S E: 1 HOU R 40 MIN UTE S

N Y WALTO Serv es 6-8 | PHOTO : BETSE

RECIPE BY LANA ING RED IEN TS ½ lb. dried white cann ellini bean and rinse s, ½ tsp. salt d (substitute 2 cans picked over , rinsed and ½ chop drained) ped panc etta or lean sausage bacon, or Italian ¹⁄ ³ cup olive oil, plus mor 1 red or e to cook white onio mea t n, med 3 carrots, medium dice ium dice 2 celery sticks, med ium dice 2 fennel, thinly slice d 3 garlic cloves, fi

ESTRO RV E S T M I N ARDEN HA I TA L I A N G

Mangia, mangia!

STEP 1: In a cover them large bowl, let the white bean by 2 inch es. by 2 inch s soak over es with wate Drain and rinse. night in eno Place the necessar r or broth ugh wate bean y to Add the salt keep them covered, and simmer, unco s in a saucepan and r to vere cove for 45 min and simm the white utes to 1 hou d, adding more liqui r beans stan er for 10 minutes r, or unti d if more. Rem d, uncovere ove pan froml they are tender. d. STEP 2: the heat While bean and let s are cook and cook the pa ing, in

JANUARY 2016 ENJOY | 29

SPOTLIGHT

JANUARY 2016

in the January spotlight FROM FOOD TO FUN, SOMETHING FOR EVERYONE TO ENJOY Rockin’ Resolution Run

Beach Boys

(VISALIA)

FOX THEATRE JANUARY 29 | 7:30 PM

Few, if any, acts can match The Beach Boys’ concert presence, spirit and performance. Love’s role as the band’s front man sometimes overshadows his stature as one of rock’s foremost songwriters. “Surfin’,” The Beach Boys’ first hit, came from his pen. With his cousin, Brian Wilson, Love wrote the classics. Years later, he showed he still had the lyrical chops by co-writing the irresistible and chart-topping “Kokomo.” For more information, visit www.foxvisalia.org.

(FRESNO)

SAVE MART CENTER JANUARY 21

A star-studded roster will have fans on the edge of their seats to witness the ball handling wizardry, basketball artistry and one-of-a-kind family entertainment that thrills fans of all ages. Join Globetrotter stars after the game where they will stay for an autograph, photograph and high five session for fans. For more informatiom, visit www.savemartcenter.com. 30 | ENJOY JANUARY 2016

(MILLERTON LAKE) JANUARY 30 | 8 AM

On their winter migration bald eagles are regular visitors to Millerton Lake. Join us and catch a glimpse. Pursue the majestic national bird with binoculars, tour the banks of Millerton Lake and watch the informative presentation. For more information, visit www.reservations.riverparkway.org.

Join more than 400 other runners as they start the new year off right. Is your New Year’s resolution to get fit? Finish a 5K run? Finish your 500th 5K run? All race proceeds directly support the Visalia Rescue Mission. Lookin’ to relive your youth? Now you can with dignity. Dust off your mullet wig and eye shadow. We want to see your best rock & roll costume. For more information, visit www.rockinresolutionrun.com.

Wine vs. Beer Showdown

(HANFORD)

HANFORD CIVIC AUDITORIUM JANUARY 22 | 5:30 PM

Disney Live!

(BAKERSFIELD) RABOBANK ARENA JANUARY 8

JANUARY 1

I Spy an Eagle! Harlem Globetrotters

(VISALIA)

Open the door to reveal mesmerizing worlds of unforgettable Disney moments and grand illusions with Disney Live! Join Mickey Mouse, Minnie Mouse and the comical duo of Donald and Goofy as 25 of your favorite Disney characters surprise and captivate at every turn of the knob! For more information, visit www.rabobankarena.com.

An evening of wine and beer tasting, appetizers, music and mingling. This event raises money to support Farm Bureau programs. It began in 2005 as Winter Wine Showcase supports local farmers through educational programs, training classes, industry workshops, political activism and community involvement. For more information, visit www.kcfb.org.

CALENDAR

Clovis January 2, 9, 16, 23, 30 • Old Town Clovis Farmers’ Market, 521 Pollasky Avenue, 7-11am (559) 298-5774, www.oldtownclovis.org January • Pirate Booty Run, Woodward Park, Fresno, 9 am, www.piratebootyrun.com

Dinuba

January 29 • Dinuba Chamber of Commerce presents Moonlight Masquerade Annual Awards Banquet, (559) 591-2707, www.dinubachamber.com

Exeter

January 16 • 60th anniversary Rock & Gem show, Exeter Veterans Memorial Building, 10 am - 5 pm

Fresno

January 2 - 3, 7 - 10 • Roger Rocka’s Dinner Theater presents A Christmas Soty, The Musical, www.rogerrockas.com January 6, 13, 20, 27 • Fresno Medical Center Farmer’s Market, 7300 N. Fresno St., 9 am - 1:30 pm January 7 • Dave Mason Traffic Jam, Tower Theatre, 7 pm, www.towertheatrefresno.com January 14, 15, 28, 29 • Monster’s Hockey at Gateway Ice Center, www.fresnomonsters.pointstreaksites.com January 14 - 17, 21 - 24, 28 - 31 • Roger Rocka’s Dinner Theater presents 9 to 5, www.rogerrockas.com January 15 • Classic Film at Warnors presents Willy Wonka and the Chocolate Factory, Warnors Theatre, 7 pm, www.tickets.warnors.org January 27 • R5 concert with Ross Lynch of the Disney Show at Williams Saroyan Theater, 7 pm, www.fresnoconventioncenter.com January 30 • I Spy an Eagle at Millerton Lake, 8 am, (559) 248-8480, www.reservations.riverparkway.org

Hanford

January 22 • Wine vs Beer Showdown, Hanford Civic Auditorium, 5:30 pm - midnight, www.kcfb.org

Ivanhoe

January 10 • Movie Night on the Farm: Rise of the Guardians, McKellar Family Farms, 5 pm, www.mckellarfamilyfarms.com

Lemoore

January 22 • Chamber of Commerce Installation and Awards Banquet, Tachi Palace Hotel & Casino

Lindsay Through January 10 • Shane Guffogg Exhibit, Lindsay Museum & Gallery, noon - 4 pm, 165 N. Gale Hill, (559) 562-2684, ginnywilson@gmail.com January 16 • Lindsay Community Theatre presents Tempest Cletic Rock, 190 N. Elmwood, 7:30 pm, www.lindsaycommunitytheater.com January 23 • Chamber Awards Dinner, McDermont Field House, www.thelindsaychamber.com January 29 - 30 • Lindsay Community Theater presents Avenue Q, 190 N. Elmwood, 7:30 pm, www.lindsaycommunitytheater.com

Springville

January 23 • Springville Chamber of Commerce presents Business Success Seminar, SCICON Conference & Retreat Center, 9 am - 3pm, (559) 744-3810

Three Rivers

January 2 • 1st Saturday Festival in Three Rivers, 11 am - 7 pm, www.1stsaturdaytr.com

Tulare

January 1 - 3 • Global Winter Wonderland: “Travel the World in One Night,” Tulare County Fairgrounds, www.tularechamber.org January 22 • 132nd annual Chamber Banquet, Heritage Complex, www.tularechamber.org

Visalia

January 1 • Bank of the Sierras 4th annual Rockin Resolution Run, 128 East Main St., www.rockinresolutionrun.com January 2, 9, 16, 23, 30 • Visalia Farmers’ Market, Sears parking lot, 8 - 11:30 am January 9 • Winter Trout Derby, Plaza Park, 8 - 10 am, www.liveandplayvisalia.com January 19 • Helping One Woman Visalia Chapter Dinner, Visalia Marriott Hotel and Ballroom, RSVP at how.visaliachapter@gmail.com January 23 • 6th annual Tule Fog 5K run and fun run, 15520 Ivanhoe Drive, www.active.com

JANUARY 2016

Save Mart Center - Fresno www.savemartcenter.com January 21 • Harlem Globetrotters, 7 pm

Tachi Palace Casino www.tachipalace.com

January 14 • The Four Tops with The Temptations, 7:30 pm

Visalia Fox Theatre www.foxvisalia.com

January 12 • Luis Bravo’s Forever Tango, 7:30 pm January 13 • CHOICES Way Back Wednesday Classic Flicks: Bringing Up Baby, 7 pm January 21 • Dwight Yoakum, 7:30 pm January 23 • Tulare County Symphony presents Enigmatic Portraits, 7:30 pm January 29 • The Beach Boys, 7:30 pm January 30 • Cirque Ziva - Golden Dragon Acrobats, 4 pm and 7:30 pm

Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. 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, a February event will need to post by January 5. Thank you.

RaboBank Arena - Bakersfield www.rabobankarena.com

January 8 • Disney Live! 3:30 pm and 6:30 pm

JANUARY 2016 ENJOY | 31

STORE FRONT

WINTER 2016

TASTE, SMELL, TOUCH, SEE... WELCOME NEW YEAR

Let the Adventures Begin. SOUTH VALLEY

Glycerin soaps with local grown luffa by Dirty Bird Soaps Airplants by Plant In The Air

Infant and toddler leggings by Littles Modern

Dried fruit and nut varieties by The Naked Nut

Dog treats and bark scarf by The Barker’s Dozen

505 W. Center Street Visalia • (559) 901-3513 Winter Hours Monday-Friday 10am-5pm, Saturday10am-3pm Enjoy the Store Visalia @enjoythestorevisalia 32 | ENJOY JANUARY 2016

2016 Focus On The Journey… One habit I’d like to develop:________________________________________________ One habit I’d like to break:__________________________________________________ I would like to focus more on: _______________________________________________ I want to learn how to:_____________________________________________________ I will stop being afraid of: ___________________________________________________ I want to improve my: _____________________________________________________ I would like to spend more time: _____________________________________________ I want to spend less time:___________________________________________________ I want to be more: ________________________________________________________

Not The Destination

Not all dips are created equal.

WEIGHT MANAGEMENT

Chickpeas contain a significant amount of fiber and protein. At only 25 calories per tablespoon, it can be particularly useful for curbing your appetite when trying to lose or maintain weight.

DIGESTIVE REGULARITY

One tablespoon of hummus provides you with 6 percent of your daily fiber needs, based on a 2,000-calorie diet. This fiber primarily comes from the chickpeas in hummus, which contain both soluble and insoluble fiber. A balance of both types of fiber is the key to digestive health.

HEART HEALTH

Hummus can lower your risk of heart disease by lowering risk factors such as elevated cholesterol and blood pressure. The antioxidants from garlic and the monounsaturated fatty acids in olive oil can both lower cholesterol, improve blood flow and reduce risk of atherosclerosis.

REDUCED CANCER RISK

Hummus may be able to help reduce the risk of cancer due to the antioxidant activity of chickpeas and garlic. Among dry beans, chickpeas contain one of the highest levels of polyphenols, a plant chemical which also acts as an antioxidant.

CilantroJalape単o

Traditional

Available at all of our locations and at select local shops like Enjoy The Store! Pita Kabob Gastropub 227 N. Court St. Visalia, CA 559.627.BEER (2337)

Pita Kabob WAkers 5101 W. Walnut Ave. Visalia, CA 559.635.PITA (7482)

Pita Kabob Mooney 2226 S Mooney Blvd. Visalia, CA 559.733.4016

CRAFTING

| STORY AND PHOTOS BY TAMARA ORTH

D I Y: M I N I M O U N TA I N P H O T O H O L D E R S

SUPPLIES

4 blocks of 2oz. oven-bake clay (in desired colors) Knife Paintbrushes Gold acrylic paint White acrylic paint Hot glue gun or super glue Photos

INSTRUCTIONS 1. Cut the depth of the blocks of clay in half so you have two thinner pieces of equal size. 2. With one of those pieces, cut out a triangle. 3. Starting at one of the corners, cut down the depth of the triangle like you were making it thinner, not cutting it all the way through. This is going to be the slot that holds your photo. This will be the “main mountain.” 4. With remaining clay, cut out additional triangles in varying sizes. Cut the depth of them in half so you are left with smaller, thinner triangles. 5. Place all of your triangles on a cookie sheet lined with parchment paper and bake according to the instructions on the clay package.

6. Once they have finished baking and cooling, paint a tip on each “mountain” with the gold or white paint. Let dry. 7. Assemble your mountain trio starting with the main mountain in the back and the thinner, smaller mountains in the front. Glue pieces together with hot glue or super glue. 8. Once the glue is dry, decorate your mountains with your favorite photos. * A fun alternative for these photo holders would be to glue a magnet on the back and use them on your refrigerator.

JANUARY 2016 ENJOY | 35

We offer women’s quality fitness apparel at affordable prices

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I CAN RACE AGAIN I came in after my knee surgery a battered & broken athlete; with the help of my therapist, I came out a new improved and stronger athlete. Thank you PRO-PT. Chris Flores

VISALIA 1870 S. Central St. Visalia, CA 93277 (559) 636-1200 P (559) 636-1260 F

TULARE 1132 E. Leland Ave. Tulare, CA 93274 (559) 684-0611 P (559) 684-0612 F

EXETER 134 South E Street Exeter, CA 93221 (559) 592-9000 P (559) 592-9001 F

LINDSAY (at the Wellness Center) 860 Sequoia St. Suite A Lindsay, CA 93247 (559) 562-9040 P (559) 782-8528 F

PORTERVILLE 368 W. Olive Ave. Porterville, CA 93257 (559) 782-1501 P (559) 782-8528 F

www.pro-pt.net • www.facebook.com/proptphysicaltherapy

DINUBA 1401 W. El Monte Way Ste. 107 Dinuba, CA 93618 (559) 315-5203 P (559) 315-5180 F

GIVING BACK

| BY JORDAN VENEMA

THE

G N I H S PU S T I LIM

BENEFIT O T E C N I S TA ION S THE D E O G O U N D AT F E N A I M V E O L PH himself – JUSTIN A N D LY M A le” – even to I p eo M p E to K ve sorts to pro e. THE LEU a project of ,” says Levin etical

oth push ossible a joke, a hyp been one to anything is p S at Y h A “t LW ost began as A m ia S al t like all al A u n is B H V ru , . e 6 m er il 3 o INE, run fr is broth e 300-m h Th d an p e in JUSTIN LEV e admits the decision to ,” n Lev naïve on picked u en h as a little bit at if ” betwee “what if ” so h w e “I r “w th e. , fo ts g em n limits, but ev in n ri tr ex ain al ru to sp ine began tr nica was a bit that turn in out the actu ev L ab gs , g jo 2 ed in 01 k re 2 in ag to Santa Mo th r, speed. In film produce wasn’t really traction and is brother, a raised he laughs. “I is H en y e. ev m em ti .” d ey fe re ca li Th o ht bef ce of a s run. itness A e’ ra F e in ia th ev rn L o f if o io until the nig al is C dat n.4 th entary of Visalia’s phoma Foun but even for lm a docum s, ym fi L ce d n to ta an is ia d s The owner g n em k lon page 38 ning triathlo 0 for the Leu to running continued on has been run tch. “It was $15,00 no stranger e in ev L – thlete a stre seasoned tria now” – 300 miles was s ar ye 0 “about 1

JANUARY 2016 ENJOY | 37

The actual run began in Visalia on a morning in October 2012, where Levine was joined by about 40 other runners. “My favorite onemile run that I’ve ever been a part of,” describes Levin. “It was electric.” That first mile, joined by friends, family and supporters, set the tone for Levine’s ultra-marathon. “It was a team event,” he says. “You can’t go after your goals by yourself.” Even when you’re only racing against yourself, says Levine, you need that support. Levine ran through Farmersville and Porterville, finishing his first day in Oildale. During his training, Levine’s longest single run was 45 miles; this day he ran 67.

The next day took him through Bakersfield to Tehachapi. “That day was 60 miles,” Levine says coolly, “but physically I was reaching my limits already.” Within minutes of an introduction, his cheerful voice and friendly mien peg Levine as a positive person. He calls himself an “upbeat guy.” But he admits, “waking up on day three was a little bit depressing. I was just kind of somber.” He had run 127 miles in two days, and wasn’t even yet to the halfway point; his body was being physically pushed in ways it had never been pushed before. “But once I started moving,” he says, “life just got better.” Not just the run, but life. “It’s a metaphor that I continue to keep using,” says Levine, that in life, sometimes all you can do is put one foot in front of the other. On the third day, Levine entered the Mojave. Even in October, Levine ran through what he describes as brutally hot weather. By afternoon, he reached the Angeles National Forest, and after 68 miles, around 11pm, Levine, his pace runners and caravan camped for the night. The fourth day, “I felt down and dejected. I had 106 miles to go,” says Levine. “Sleeping never was easy after these long days. Tossing and turning like you had the flu.” But he made it his morning ritual to wake, say a good prayer and start the day off right. And again: one foot in front of the other. On the fourth day, Levine arrived in Glendale, and on the same evening he and his crew decided Levin would continue running throughout the night. He describes that last stretch along the California Highway 1 as a trance state, a period of euphoria and exhaustion, where adrenaline was kicking in, but also combatting sleep deprivation, mental and physical fatigue. “It was an ambush of emotions,” he recalls. He had taken a 45-minute nap at 2am, but even after resting, he felt frozen in place. His brother encouraged him: “You only have a marathon to go,” which only to a man at the end of a 300-mile run could that have been an encouragement. It was a defining moment for

38 | ENJOY JANUARY 2016

Levine, he says, when “running at that point was just moving forward, shuffling my feet.” For the final 13 miles, friends and Visalia natives joined Levine for a “half marathon” to the finish line. “Six miles to go and I probably hit my deepest wall in the entire trip,” says Levine. “I just had to sit down and be quiet, and sit there and allow all the thoughts and emotions – that this epic adventure is going to be completed.”

And without any overstatements, fireworks or fanfare, Levine crossed his threshold and, “in my best Forrest Gump impression, said, ‘I think I’m good.’” And while he was probably happy to have the 300 miles behind him, the celebration was “one of those moments you never want to end.” The race may have ended, but Levine took away an experience that permanently changed him. Gaining the experience and knowledge that he could overcome his own limitations would even prepare him when he and his wife, just three months later, went through a late-pregnancy miscarriage. “That was one of the biggest things we faced as a family,” Levine says, “but everything I learned in this run, those four days, really helped through the tragedy.” Perhaps the biggest question put to Levine, and often, is why? Why 300 miles? “Sometimes I ask myself the same question,” he says. Perhaps, he ponders, he wanted to imagine he hardest thing he could do. “This was my own individual barrier for sure… and I wanted to challenge my own self to prove to others that anything is possible.” Levine has taken those experiences and put them in a book, “Limitless,” which he expects to be published sometime early next year. He wrote the book himself, which, he concedes, was a different kind of marathon. But as it required a team to help him get through his 300 miles, so too he hopes his book can provide support for others – “to inspire others to push past their limits.” And doing so, perhaps his readers can learn what Levine surely has, that crossing the finish line is never really an ending, but another beginning, and the start of a new challenges with unlimited possibilities. • www.justinlevine03.blogspot.com • www.livecfalife.com www.fitprepvisalia.com

p o T

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2015

by DepositAccounts.com

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Kingsburg Branch 1580 Draper Street (559) 802-1070

Yuba City Branch 700 Plumas Street (530) 674-8900

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photo laurenwestra.com

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