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EAT & DRINK

Vida Vegan offers an array of menu choices like empanadas, burgers and Thai curry.

You won’t believe you’re eating just plants at Vida Vegan By Ema Sasic and Julie Mana-ay Perez WE CAN ALL ACKNOWLEDGE THAT VEGAN FOOD MAYBE ISN’T OUR FIRST OPTION WHEN IT COMES TO DINING OUT. But some-

times you can pleasantly surprise yourself when you step out of your comfort zone and try something new. After opening the doors to the Bakersfield community almost two years ago, vegans, vegetarians and even 100 percent carnivores have embraced the plant-based cuisine offered at Vida Vegan. The secret to this spot’s success is co-owners Alejandro Ocampo and Mao Granada listening to their customers’ requests and turning non-vegan dishes into tasty vegan options. Everything from empanadas to “chicken,” “beef,” curry and

burgers graces the menu. And if you think you’ll be able to taste the difference, chances are you’ll be easily fooled. It’s all in the texture, according to Ocampo, and you’ll quickly realize that you’re not missing out on the real thing. If you’re craving some dessert, not being able to use eggs or butter doesn’t stop chefs from delivering soft, gooey and mouthwatering treats. After a meal at Vida Vegan, you might just begin incorporating plant-based meals each week. The restaurant can help with that too — in January, it is planning on launching meal prep offerings, along with cold-pressed juices for a three-day cleanse. » See more Salty & Sweet on PAGE 24.

PHOTOS BY JULIE MANA-AY PEREZ, EMA SASIC

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Salty & Sweet

Tropical ceviche

APPETIZERS

Owner Alejando Ocampo showcases the crispy Thai curry, the Vida burger with dirty fries and the empanadas.

Ema Sasic on the roasted corn: I’m from Illinois, so I love my corn, and I was a big fan of this dish. The lime chili mayo gave this dish a kick, but the cotija cheese and sour cream blended perfectly with it. Julie Mana-ay Perez on the chili cheese fries: Vida Vegan’s chili cheese fries are listed as “sharable” items on its menu, but one bite of this dish and you won’t want to share with the rest of the table. It’s based with crunchy fries and topped with Vida Vegan’s famous three-bean chili, melted cheese and green onions. ES on the tropical ceviche: I’m all about the shrimp when it comes to a traditionally made ceviche, but if I’m being honest, I didn’t even notice it was missing from this delicious and tropical take. I really enjoyed the mix of fruits — pineapples, mangos and cucumbers — with cauliflower, pico de gallo and avocado. You get a great salty and sweet combination!

ENTREES

JMP on the crispy Thai curry: This beautifully plated dish tastes as good as it looks. I’m a big fan of Thai food, so I couldn’t wait to dig into Vida Vegan’s version of Thai curry. This dish features steamed coconut rice, chopped potatoes, carrots, crispy chick’n all drizzled in a sweet yet savory Thai curry sauce. ES on the Vida burger with dirty fries: This burger gives you everything you enjoy about In-N-Out, just without the super long lines in the drive-thru. I specifically ate the beyond beef patty on its own to see if I could taste a difference, and I honestly couldn’t. The patty is seasoned wonderfully, and the vegan cheese melts just like any other cheddar cheese slice. Vida’s take on the animal style fries also fulfills those In-N-Out cravings. JMP on the empanadas: Having a Hispanic background, empanadas are one of my favorite foods — it’s small and you could probably eat five of them guiltlessly. These Columbian empanada fritters are stuffed with ground “beef” crumbles, baked potatoes and Vida Vegan’s homemade sauce all cooked to a perfect exterior crunch. The dish is also served with a side of Columbian aji and garlic aioli.

The Vida burger with dirty fries

DESSERTS

The cripsy Thai curry

January 2021

Roasted corn

ES on the chocolate chip and brownie cookie: Two of my favorite sweets in one! There are no eggs or butter used, but this cookie stands on its own and has a rich and yummy flavor. I may even try to recreate this at home.

ES on the peanut butter smores cookie: When you break into the middle of this giant cookie, thatâ&#x20AC;&#x2122;s where all the yummy goodness lies. The peanut butter flavor comes through wonderfully, while marshmallows sweeten the flavor up nicely. JMP on the cinnamon roll: I donâ&#x20AC;&#x2122;t have cinnamon rolls often because I can easily feel disgusted after tasting a combination of the frosted cream and the cinCinnamon roll namon roll. In Vida Veganâ&#x20AC;&#x2122;s case, I was blown away. The first thing I could taste was the frosted cream and it was sensational. The cinnamon roll was so soft and easy to piece off, and it wasnâ&#x20AC;&#x2122;t overly coated with cinnamon. The combination of the frosted cream and the cinnamon hit the spot.

Ema Sasic

Peanut butter smores cookie featured with the cinnamon churro cookie and the brownie chocolate chip cookie.

Julie Mana-ay Perez

Hot Mexican chocolate and the iced caramel macchiato

DRINKS

ES on the hot Mexican chocolate: This was one of the most enjoyable hot chocolates Iâ&#x20AC;&#x2122;ve ever had â&#x20AC;&#x201D; and to think itâ&#x20AC;&#x2122;s vegan! The blend of cinnamon and chili warms you up instantly and makes you want to cozy up to a fireplace. Iâ&#x20AC;&#x2122;ll definitely be having this again. JMP on the caramel macchiato: I have coffee at least four days out of the week, so I was looking forward to this caramel macchiato. All of Vida Veganâ&#x20AC;&#x2122;s coffee is freshly roasted by Bakersfield Coffee Company. A caramel macchiato isnâ&#x20AC;&#x2122;t something I order because I know from experience that this coffee is often overly sweet and too much for me to handle. Vida Vegan does this beverage justice â&#x20AC;&#x201D; it uses the right amount of caramel and coffee so the flavors balance and itâ&#x20AC;&#x2122;s light enough to drink throughout the day. You can order this served iced or hot.

More information Vida Vegan Co. 4530 Stine Road 661-573-3202

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GO & DO

Vincent and Yasmin Rivera

Finding a way to forever Bakersfield couple marries during the pandemic By Julie Mana-ay Perez

WEDDINGS ARE ONE OF THE MOST IMPORTANT EVENTS IN A PERSON'S LIFE, BUT SOMETIMES A PANDEMIC CAN RUIN THAT GLORIOUS DAY.

Since the beginning of the COVID-19 pandemic, many couples had to either halt their dream wedding or think of an alternative way to get hitched. For Vincent and Yasmin Rivera, the pandemic did not get in their way of tying the knot. The duo made it official on Oct. 9, but the road to the altar was not easy. With the county on lockdown, many of their planned events had to be rearranged at the last minute. “All the restriction nonsense was kind of stressful because there was a lot of back and forth with the venue. Our honey-

moon plans were dashed upon the rocks because we were planning to go to Europe,” said Vincent Rivera. As altering the wedding planning became worrying, the two saw their wedding day as the light to continue their journey. “It was a hopeful time and something to look forward to. It was a shining moment in the year for us — to redeem the year,” he said. Vincent, 34, from Taft, and Yasmin, 28, from Bakersfield, met in 2014 at a local gym. Soon after the pair started talking, they went on their first date to see a movie and instantly felt a connection. “We dated for a while and there was much deliberation for me. I had a daughter already and wasn’t in a hurry or anything. » See more of Vincent and Yasmin on PAGE 58.

PHOTOS BY ADRIANA ALVAREZ PHOTOGRAPHY

www.BakersfieldLife.com

Go & Do

The newly wedded Rivera couple cuts their wedding cake.

We took our time to know each other,” he said. “I knew I wanted to propose when I asked my daughter how she felt about it and she gave me her approval.” In April 2019, the couple and Vincent’s daughter took a family trip to Hawaii, where Vincent popped the question. When their wedding day arrived in October at The Gardens of Monji, Vincent and Yasmin Rivera’s plans came to fruition, but with some modifications. “My family and friends were all comfortable being together, we were being more precautious but normal in retrospect to everything going on,” Yasmin Rivera said. The Riveras planned to have their celebrations indoors and outdoors, but because of COVID-19 restrictions, their wedding was relocated to the outdoor area. Vincent and Yasmin Rivera also said the venue and vendors involved in the wedding tried to make it everything it could be. Fewer than 100 guests attended their outdoor wedding, where chairs were spaced out to maintain social distancing and guests had the option to wear their masks. They said one of the things that got them through planning their wedding during the pandemic was being with each other. “A wedding is wonderful and a great celebration of your love, but it also boils down to who you’re with and who you’re spending that time with,” Yasmin Rivera said.

Vincent and Yasmin Rivera pictured with Vincent's daughter.

“It’s not anything that needs a time restraint. We have the rest of our lives to get married.” Though the pandemic has taken away some joy of going out, both Vincent and Yasmin Rivera said they looked at the situation in a positive light. “It gave the three of us the opportunity to spend more time together without going on all these trips and doing things at home. We were able to appreciate each other,” said Yasmin Rivera.

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TUNE IT OUT

Go & Do

What’s in your at-home spa kit?

Easy and accessible ways to tap into your inner wellness By Julie Mana-ay Perez

One of the common ways to calm your inner peace is to listen to your favorite playlist. When I’m going through an emotional mood, some of my favorite artists are Explosions in the Sky, Vampire Weekend, The Bleachers and James Newton Howard.

WRITE IT DOWN

Another common suggestion is to carry a journal and jot down your thoughts. You can treat this like a diary or even an idea journal. There are tons of journal apps, if you prefer being near your phone. Apps like Day One, Memento, Grid Diary and Five Minute Journal are a few popular mobile applications accessible on your phone. Or you can go the traditional route with a pen and paper.

TREAT YOURSELF

MOST OF THE ITEMS YOU NEED FOR A PROJECT NEED SOME KIND OF KIT. THE SAME THING GOES WHEN YOU’RE TRYING TO MEND AND TAKE CARE OF YOURSELF. With a pandemic still

looming, self care has become more important than ever. When it comes to stress, anxiety or depression, the key to shift your mentality is to focus on activities that impact your inner peace. Enter the at-home spa kit, a collection of palpable items that make you feel good. Everyone’s tool kit might look a little different depending on the activities you enjoy, but no matter what piques your interest, these things will help you connect with your wellness to a healthy lifestyle.

Essential spa kit SKIN CARE

I find joy in having a skin care routine. My routine is excessive, but for beginners who want to feel fabulous in their bare skin, these are some great items to have: • Herbivore face oil • Kiel’s clearly corrective dark spot solution • Fresh lotus anti-aging daily moisturizer • Fresh kombucha antioxidants facial treatment essence • Youth to the People superfood antioxidant cleanser

January 2021

Whether it’s food or luxury items, treat yourself more often. You deserve to be rewarded for the things you do. Take yourself out to dinner, buy yourself that one thing you’ve always wanted if you can afford it and make yourself feel loved by you.

ENHANCE THE SMELL OF YOUR SURROUNDINGS

One of my favorite daily things to do is to turn on my candle warmer inside my room. It’s self-care for me. Invest in a candle warmer or an oil diffuser. There are a few inexpensive options at local retail stores. We use these scents to connect us to our favorite places and that alone sends us inner peace.

FIND YOUR CALM

There are a number of ways to destress, like creating art digitally on your device or using an art tool. If that’s not your speed, you can download Headspace, Calm or Aura to get you into the right mindset.

FIND TIME FOR A BATH

Believe it or not, relaxing in a hot bathtub can help you destress as it eases tension in your muscles. Add something fun to your bath like bath bombs, epsom salts for smooth skin or any bath oils.

Great Kern County

The AG Life

FARMS Leadership helps students gain hands-on experience By Julie Mana-ay Perez

THE FARMS LEADERSHIP PROGRAM COMES FROM THE CENTER FOR LAND-BASED LEARNING WHERE HIGH SCHOOL STUDENTS ARE INTRODUCED TO FIELDS IN AGRICULTURE AND ENVIRONMENTAL SCIENCE FOR CAREER OPPORTUNITIES IN THE FUTURE.

Students from the FARMS Leadership program out on a field day.

“

Kern FARMS Leadership Coordinator Romi Wattenbarger said the program is designed to expose youth to real-world opportunities and gain skills, knowledge and higher education. The program partners with agriculture companies in Kern County and teaches them the fundamentals of leadership and their specialized field. “We went to a dairy in Visalia last year and they took us through the process. Students saw how the milking was done, toured the facility and asked questions about what they do,” she said. Wattenbarger said FARMS Leadership doesn’t have to target students particularly interested in agriculture or environmental science, but it opens the door to future career opportunities for them when they enter college. “We take students to these places and help them interact with partnerships that can help them in the long run,” she said. The students in the program get to receive hands-on experience, whether there’s a pandemic or not. “The goal is to get these students involved in the agriculture community, hoping they’ll grasp the idea of it. There’s so much agriculture here and hope that it gives them the opportunity to pursue it when they head to college. A program like this gives them life skills, interview skills and confidence in public speaking,” she said. Though FARMS Leadership is just one program, the Center for Land-Based Learning houses the Student and Landowner Education and Watershed Stewardship program, which engages high school students in habitat restoration through a series of hands-on field days, and Caring for our Watersheds, which empowers students to imagine, develop and create solutions in their local watersheds. Wattenbarger also said students get a chance to form strong relationships with one another by going on field day trips to other facilities. “Students can join every year and they also keep that connection when they do graduate,” she said. “Our alumni also help them with job shadowing. The program creates a lifetime of friendships and helps them later on.” Though some after school programs are not running right now due to the pandemic, Wattenbarger said the program continues to find ways to function and be there for their students. “We’re doing our learning through Zoom and we’re PHOTOS COURTESY OF ROMI WATTENBARGER

The goal is to get these students involved in the agriculture community, hoping they'll grasp the idea of it. There's so much agriculture here and hope that it gives them the opportunity to pursue it when they head to college." —Romi Wattenbarger, Kern FARMS Leadership Coordinator

Students from the FARMS Leadership program out on a field day.

doing the same thing. I’ll go to the partners and I will pick up these hands-on kits and drop them off to our students,” she said. For one of their virtual field day trips, Wattenbarger picked up materials from Columbine Vineyards in Delano and dropped them off to students to begin their learning. “They gave us different types of grapes and a refractometer to measure the sugar content in a grape to determine if they pick them or not,” she said. Functioning through Zoom, Wattenbarger offers the students a 20- to 30-minute leadership lesson, practicing interviews and reviewing resumes to continue their core goal: preparing them for the future. FARMS Leadership currently runs 16 programs in California from Sacramento to Fresno, San Joaquin, Tulare, Kern County and more. “We’re going to continue the field days via Zoom. The partnerships are helpful for the students so they can continue the program and figure out what they want to do with their lives,” she said. www.BakersfieldLife.com

December 2020

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Linda Jost and her dog, LaBella

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Salty & Sweet

Ema and Julie visit Locale Farm to Table Eatery

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FOOD & DRINK

What's Cooking

PUMPKIN CHEESECAKE PIE BARS During the months of November and December, we can’t help but think of pumpkin flavored foods. These are not your typical cheesecake bars, though. This small dessert combines two of our holiday favorites: cheesecake and pumpkin pie. The pumpkin cheesecake pie is perfect for the holiday season. Soft, creamy and full of pumpkin flavor, plus they’re easy to make and store.

INGREDIENTS:

Crust: • Two sleeves honey graham crackers • Eight tablespoons melted unsalted butter • ¼ cup light brown sugar • ⅛ teaspoon salt Cheesecake: • Two packages cream cheese • One cup granulated sugar • ½ tablespoon corn starch • One tablespoon all purpose

flour • ¼ cup sour cream • Three eggs • One tablespoon vanilla extract Pumpkin pie: • One can pumpkin puree, 15 oz. • One can condensed milk, 14 oz. • Two eggs • One teaspoon ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • ½ teaspoon salt

INSTRUCTIONS: Begin by making the crust and add graham crackers into a food processor until the cracker is completely crumbled and resembles a sand-like texture. In a bowl, add the graham crackers, melted butter, light brown sugar and salt and mix the ingredients. Then press the mixture into the bottom of a 13-by-9 inch pan tightly to create a flat layer. Bake for 10 minutes at 350 degrees Fahrenheit, remove the pan from the oven and set it aside to cool. Make the cheesecake by beating cream cheese, granulated sugar, cornstarch and flour together until the mixture is smooth and creamy. Then add the sour cream, eggs, vanilla

Bakersfield Life Magazine

extract and salt and mix it together at a low speed until the mixture is velvety. Set this aside and prepare the pumpkin pie portion. In a bowl, add the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg and salt. Whisk it all together. Pour the cheesecake mixture over the cooled crust, then pour the pumpkin pie mixture on top and across the surface of the cheesecake mixture. Bake this for 45 minutes at 350 degrees Fahrenheit. Allow the pan to cool at room temperature once out of the oven, then refrigerate overnight. Once this process is finished, cut the pumpkin cheesecake pie into squares.

December 2020

PHOTO BY JULIE MANA-AY PEREZ

EAT & DRINK S a l t y & S w e e t / S i p & S w i r l / W h a t 's C o o k i n g / B i t e s

AS FRESH AS IT GETS

Locale Farm to Table Eatery serves locally sourced ingredients in their dishes. Plated on the table are the bacon and fig burger, the stone fruit and field greens, the cowboy tacos and the sweet potato and Brussels sprouts bowl. Read more on Locale on Page 14.

PHOTO BY JULIE MANA-AY PEREZ

www.BakersfieldLife.com

E AT & D R I N K

Salty & Sweet

TASTEBUDS MEET A BLEND OF FLAVORS AT LOCALE FARM TO TABLE EATERY By Ema Sasic and Julie Mana-ay Perez

If there’s a restaurant in town that nails its salty and sweet combinations, it’s Locale Farm to Table Eatery. When owner Heather Laganelli opened her restaurant more than five years ago, she wanted Bakersfield to have a place that served real, minimally processed food. Since then, she’s made a name for the eatery by utilizing locally sourced and organic ingredients and changing up the menu frequently. One bite into any menu item and guests will immediately taste that fresh produce that Locale prides itself on. Figs bring a delightful sweet surprise to a burger, while sweet potatoes and Brussels sprouts fight over which one you’ll enjoy more in one of Locale’s bowls. Locale also isn’t shy about introducing customers to new flavors and combinations. Most people would think the cowboy tacos are filled with pulled pork, when really it’s jackfruit calling the shots. Other sweet and salty ingredients combine in unsuspecting ways that will keep you coming back for more.

GREENS AND BOWLS

EMA SASIC ON THE STONE FRUIT AND FIELD GREENS: This salad is exactly what combining salty and sweet flavors is all about. Sautéed stone fruit is paired with blistered Brussels sprouts, avocado, candied walnuts, bacon and chives and topped with creamy chevre (or goat cheese) and a citrus vinaigrette. Whatever ingredient combination you get perfectly complements each other. JULIE MANA-AY PEREZ ON THE SWEET POTATO AND BRUSSELS SPROUTS BOWL: This was my first time eating Brussels sprouts so I dove into the dish with an open mind. This dish was loaded with uncured applewood smoked bacon bits, gouda cheese, a creamy gruyere pecorino romano, an over easy egg based with diced sweet potatoes and Brussels sprouts and drizzled with aioli. There were so many sensational savory flavors and textures in this dish — from the crunchy bacon bits to the creamy cheese. I almost forgot I was eating Brussel sprouts!

BURGERS AND TACOS

Locale Farm to Table Eatery owner Heather Laganelli holds the cowboy tacos. 14

Bakersfield Life Magazine

December 2020

JMP ON THE BACON AND FIG BURGER WITH SWEET POTATO FRIES: In between two toasted buns sits an unusual yet juicy and delicious fig chutney burger with uncured applewood smoked bacon strips, creamy chevre, provolone cheese, caramelized onions and field greens. Burgers are one of my favorite foods to eat, and Locale has made it number one on my list of one of the best I’ve ever had. The juicy fig, caramelized onions and chevre PHOTOS BY JULIE MANA-AY PEREZ, HEATHER LAGANELLI

The bacon and fig burger

The sweet potato and Brussels sprouts bowl

really help bring this dish together and make it so flavorful and unforgettable. ES ON THE COWBOY TACOS: I got to try the pulled pork and jackfruit versions of these tacos, and they’re both great. Without reading the menu, you probably wouldn’t even know you’re eating jackfruit and not meat. These tacos come topped with avocado, corn, black beans, tomatoes, onions, chipotle ranch barbecue and Fritos, which vegetarians and vegans can indulge in as well.

The cold pressed fresca and the Italian soda with cream.

Ema eats the stone fruit and field greens dish.

BEVERAGES

ES ON THE FRESCA DRINK: This seasonal drink was so refreshing. It featured a beautiful blend of grapes, blackberries, strawberries, lemons and plums that surprisingly isn’t too sweet. Because this drink is comprised of local seasonal fruit, it’s always changing, so you never know which yummy flavor combination you might get. JMP ON THE HOUSE-MADE ITALIAN SODA WITH CREAM: If there’s one thing Locale does different, it’s its unique ingredients paired with ordinary foods. Among a few of its unique beverages was the Italian soda with cream. From that first sip, my eyes enlarged and I began thinking, “I must have more.” The Italian soda with cream tasted like strawberries and cream with a slight taste of ginger ale, but I promise you, this is the perfect afternoon pick-me-up.

The Heaven on Earth dessert.

DESSERT

JMP ON THE HEAVEN ON EARTH: The word “wow” came out of my mouth when I saw this dish arrive on the table. Not only did it look delicious, but it’s everything you’d hope for in a dessert — full of chocolate hazelnut, a crispy and grilled croissant for texture, creamy marshmallow goodness, sautéed bananas, sliced almonds and PB Jack almond butter. They make this the perfect dessert for any day. ES ON THE HEAVEN ON EARTH: Yes, heaven really does exist, and it’s this dessert. I’ve been a chocolate hazelnut lover all my life, and having it on a croissant is one of the best ways to enjoy it. The addition of almond butter and marshmallow cream really took this dish to the next level and completely satisfied my sweet tooth. The crunch from the almonds was a nice touch as well.

Ema and Julie toast cheers with the cold pressed fresca and the Italian soda with cream.

The stone fruit and field greens www.BakersfieldLife.com

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PEOPLE & COMMUNITY

Our Town

PRACTITIONER AND HER SERVICE DOG HEAL MORE THAN JUST PATIENTS

THEY BRING SMILES TO OTHERS By Julie Mana-ay Perez

For Linda Jost, helping others was always first nature to her. Jost is a homeopathic practitioner, where she uses natural remedies to cure sick people. If there’s one thing Jost is known for in the community, it’s helping people and getting them to smile with her, along with a furry, four-legged French bulldog named LaBella. Jost was first exposed to the breed by her son, Jason. “I never knew of them and I didn’t know what they looked like. I was so oblivious to all of this,” she said. “He had a little French bulldog and I fell in love.” Knowing that therapy and service dogs can help others too, Jost went online and found a breeder in Oklahoma. In that moment, Jost made arrangements to bring LaBella to Bakersfield to help Jost bring smiles to the community and the people around her. “When they took her out of the crate at LAX, she came out and everybody cried and I cried like a baby. I couldn’t believe it,” she said. Jost first knew LaBella had a positive impact on people when she took her to Mercy Hospital Southwest to help bring smiles to patients as a service and therapy dog. “I went in and saw an administrator and said, ‘I would like to make somebody happy in a room where they’re not doing too well and I’d like to use my dog to see if she can do some good for somebody,’” she said. Jost brought LaBella to see a struggling patient and was notified the patient wasn’t fond of dogs, but that didn’t stop Jost. She convinced the sick patient to be in LaBella’s presence. “He looked at her and LaBella looked at him, and it was love at first sight,” she said. “Service dogs are known to sit there and do nothing. Not LaBella — she ran up to his face and kissed him. And he lit up like a Christmas tree.” Jost said she went back to the hospital the next day to check on the patient and received news that he was released. “The administrator said a miracle happened overnight. Something happened. We feel God used LaBella as an instrument to heal him because he stopped bleeding and the hospital sent him home. Miracles still happen,” she said. After that time, Jost knew LaBella was meant for more. After making an appearance on “The Jay Leno Show” seven years ago, the duo flew to Dallas to be featured in a Neiman Marcus Christmas catalog. From there, they were asked to be featured in a movie directed by Joey Travolta. “We went downtown to Woolworth Diner in Bakersfield. We were sitting at a table having our milkshakes and burgers. I 64

Bakersfield Life Magazine

December 2020

Linda Jost and LaBella the French bulldog

Linda Jost and LaBella featured in a scene in the film "Carol of the Bells."

LaBella the French bulldog

Linda Jost, LaBella and Joey Travolta

was holding her in my arms and the camera panned, saw her, stopped and went on. That was our fame to glory,” she said. “Carol of the Bells” is a 2019 film about a young man seeking out his biological mother and learning that she is developmentally disabled. Unable to work through this new discovery on his own, the man's wife has him face the truth and heal the past. The entire film was shot in Bakersfield, highlighting some areas downtown. Jost hopes to do more with LaBella with film in the future. PHOTOS BY JULIE MANA-AY PEREZ, COURTESY OF LINDA JOST

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EAT & DRINK Salty & Sweet / Sip & Swirl

BURGER-LICIOUS

PorkChop & Bubbaâ&#x20AC;&#x2122;s BBQ specialty item Da Berry Gouda Burger is only available to order on Fridays. See more on PorkChop & Bubba's on Page 14.

PHOTO BY JULIE MANA-AY PEREZ

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E AT & D R I N K

Salty & Sweet

PorkChop & Bubba’s owner Branden Slichter

TASTING THE FAMILY TRADITIONS AT PORKCHOP AND BUBBA’S BBQ By Ema Sasic and Julie Mana-ay Perez

When you walk through the front door at PorkChop and Bubba’s BBQ, the sweet smell of smoked meats will welcome you with open arms. For a little over two years, owner Branden Slichter has been treating Bakersfield customers to his passion. His grandmother taught him everything he knows, he said, and before opening his restaurant, he used to grill up burgers, hot dogs and other pieces of meat for his railroad colleagues. The taste of family tradition has gotten Slichter a lot of notice around town. The H Street location has become a staple for local barbecue lovers, and after landing at No. 14 on Yelp’s Top 100 Places to Eat in 2020, people passing through Bakersfield make sure to stop by for a taste. There’s plenty that will catch their attention. On a daily basis, Slichter will come up with interesting and sometimes wacky food combinations for specials, such as a turducken sammich, featuring a fried green tomato, house cured peppered duck bacon, smoked turkey and deep fried chick-chirones. Along with the tender and juicy meat selections, sides and other creative items make PorkChop and Bubba’s BBQ a must-stop spot.

SAMMICHES AND SPECIAL ITEMS

Julie Mana-ay Perez on the da berry gouda burger In between two perfectly toasted buns is a juicy patty, aru-

Bakersfield Life Magazine

November 2020

gula, gouda cheese and one of PorkChop and Bubba’s signature sauces. Da berry gouda burger has a subtle spice, but the combinations throughout the burger just hit like no other. The burger is also a specialty burger and is featured every Friday. Ema Sasic on the hot link sammich These hot links definitely have a kick to them, but they’ll leave your tastebuds wanting more. Grilled onions also add to the delectable flavor. This dish came with a side of fried green beans, which helped cool down my tongue. I recommend trying the southwest ranch if you’re looking for even more spice.

MEAT

ES on the brisket and pulled pork I truly don’t know which one I liked more out of these two. Both were so tender, soft and totally melted in your mouth. I definitely recommend pairing these two with PorkChop and Bubba’s homemade original and spicy BBQ sauce. It gives the meat that extra little oomph. JMP on the smoked chicken wings PorkChop and Bubba’s BBQ is a place that doesn’t need me to tell you how unique it is, or how delicious it is. One of their items, the smoked chicken wings in particular, is one of their porkytizers on the menu. Not only are these chicken wings smoked, but they’re covered in this creamy and delicious Alabama white sauce. I’ve had wings before at a variety of places, but PorkChop and Bubba’s BBQ takes the win on one of the best wings I’ve ever had. PHOTOS BY JULIE MANA-AY PEREZ

Julie Mana-ay Perez eats the hot links sammich from PorkChop & Bubba’s.

ES on the smoked chicken wings I found myself saying “This is the best (fill in the blank) I’ve ever had” while eating here, but I mean it when I say these were the best chicken wings (and I’m not even a wing person!). Aside from the meat effortlessly falling off the bone, what really sold this for me was the Alabama white sauce the wings were covered in. It’s a different flavor than anything I’ve ever tried before, but in the best way possible. Give it a try and then ask what’s in it — it’ll definitely blow your mind! JMP on the ribs and chicken When I imagine PorkChop and Bubba whipping up one of their creations in the kitchen, all I can think about are the quality and love that goes into every dish. Both their ribs and chicken are as tender, moist and delicious as can be. Their seasoned ribs and chicken fall off the bone effortlessly. I suggest trying their sauces, which are made in-house, to pair with the barbecue, like the original BBQ sauce, spicy BBQ sauce and mustard sauce.

PorkChop & Bubba’s features a variety of meats, such as chicken, brisket, hot links, ribs and pulled pork.

PorkChop & Bubba’s hot links sammich sided with fried green beans.

PORKYTIZERS AND SIDES

ES on the macaroni and cheese You simply cannot have barbecue without mac and cheese, and this smooth, creamy goodness hit the spot with each meat offering. I would have been satisfied eating an entire tub of this side if that was an option. JMP on the fried green beans One of my favorite appetizers of alltime happens to be fried green beans, so when I see this item on a menu, I have to have it. PorkChop and Bubba’s serves up fried green beans — crunchy on the outside and firm on the inside — but what really highlights this appetizer is the chipotle sauce served with it. After eating some of PorkChop and Bubba’s spicy items, this appetizer definitely helped me cool down my taste buds. The chipotle sauce is creamy, rich, flavorful and a small dish you don’t want to miss out on. ES on the garlic tater tots I forget how much I enjoy tater tots

Ema Sasic enjoying one of PorkChop & Bubba’s specialty burgers.

since I don’t see them on menus too often, but boy am I glad they were available here. Sprinkled with garlic on top, these tots were the perfect combination of crispy on the outside and soft and chewy on the inside. They might just become your favorite side ever. JMP on the potato chips One side item I’m not used to having are potato chips but these aren’t ordinary potato chips. They combine perfectly as any side that’s a part of PorkChop and Bubba’s menu. They’re crispy, crunchy and seasoned to perfection.

PorkChop & Bubba serves up smoked wings with Alabama white sauce.

PorkChop and Bubba’s BBQ 1230 H St., Suite A (661) 520-4227 http://www.porkchopandbubbasbbq.com/ Follow them on Instagram: @bakopitmaster

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GO & DO

Arts & Culture

Temblor Brewing Co. brewers Mike Blan, Justin Hill and Matt Newman

CREATIVITY ON TAP

LOCAL BREWERIES ADAPT THROUGH THE PANDEMIC, RETHINK STRATEGIES FOR BUSINESS By Julie Mana-ay Perez

Breweries everywhere have always created an outlet for people — a time to relax and socialize with others. Unfortunately, in the times of the coronavirus pandemic and with bar closures, it has affected some of Bakersfield’s local breweries, causing them to remarket themselves and save their businesses. Owners and brewers from Temblor Brewing Co., Great Change Brewing and 2nd Phase Brewing continued to work by restrategizing their everyday business plan and staying hopeful. Temblor Brewing Company’s Don Bynum, 2nd Phase Brewing’s Frank Miranda and Great Change Brewing’s Tim and Steve Belmont thought about what they were going to do next to keep their businesses afloat with tap rooms and dining rooms shut down. For these local breweries, most of their keg sales decreased, but it gave them the opportunity to remarket themselves into selling canned beers. Master brewer at Temblor Brewing Co. Justin Hill, who works closely with Bynum, said their pint sales have cut in half, but he has seen a 200 percent increase in can sales. “In the transition, we did have kegs go bad so we’ve had to pour them out,” said Bynum. “We’ve sold twice as many canned beers this year as we did last year. Our tanks have been full and ongoing, which has never happened.” Both Great Change Brewing and 2nd Phase Brewing had to figure out ways to re-market their beers as canned products, where Temblor already had a system in place. 26

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Miranda, who is the only brewer at 2nd Phase Brewing and just opened his business in January, had to quickly think of ways to maintain his business. “I had thoughts of selling to-go and calling up places for easy canning material, labels and things we weren’t ready for but we needed to be ready for this,” said Miranda. Miranda had support from fellow brewers at Crusader Brewing by letting him use their crowler machine until he figured out his own canning process. “We had to make adjustments with what beers we were going to do. We were still pushing new beers not knowing if people were going to enjoy them or not,” Miranda said. Tim Belmont, co-owner of Great Change Brewing, alongside his brother Steve Belmont and co-owner Kyle Smith, had to refocus their image and think of a solution to increase their sales. “We aren’t selling any draft beer like we were before so we had to remarket ourselves to canning. We partnered with Lengthwise and they helped us with canning,” said Tim Belmont. “Now we’re readjusting and working with our distributors.” Like most businesses, breweries are offering patio dining until they can open their indoor seating to the public. Because Great Change Brewing and 2nd Phase Brewing do not serve food in-house, they’ve managed to partner with other local food vendors to keep their doors open. The California rule requires customers to order meals along with their beers. “We’ve partnered with them before but it’s critical PHOTOS BY JULIE MANA-AY PEREZ

Great Change Brewing co-owners Tim Belmont and Steve Belmont. Kyle Smith, who is not present, is another co-owner and master brewer.

Rich Uncle, Hazy Pale Ale, White Rabbit and Gravity 13 are some of 2nd Phase Brewing’s popular beers.

During the coronavirus pandemic, Temblor thought of ways to keep their business going — one of them was to keep making creative beers.

Gravity 13 and East Chester IPA are a couple of 2nd Phase Brewing’s popular canned beers.

now to sell beer. We’re utilizing that patio by having that food component,” said Belmont. Though the coronavirus pandemic has left many businesses struggling to survive, it also gave those businesses a chance to be creative and collaborate. “It’s all driven by the canning, what’s been selling, what’s in the market and following those trends. We’re brewing our beer towards supply and demand,” said Belmont. Poncherella Pale Ale, Yo Mr. White

and “Eve” Blonde Ale are a few of Great Change Brewing’s demanding beers on their market. Bynum said he and his team are working on creating more beers and continue to sell outside the county. “We kind of felt like losing events and losing the pub and all these things were depressing because a lot of work went away. We’ve been able to stay tight and sit down each day, have a beer together and be creative together. We have a common goal and we have fun with it,” said Bynum. Bynum and his team are working on new beers like Golden Empire Strikes Back, Soft and Fluffy and Flannel Shirt. Miranda, whose business has only been open since the beginning of this year, had to find a turn around to bring customers in, but found a way by partnering with other local businesses downtown like Locale Farm to Table Eatery and Bottleshock. The brewery has Bakersfield inspired themed beers like East Chester IPA, Bakersfield Blues, Farm to Tap Ale and Rich Uncle. Though these breweries have faced challenges, they are continuously working on ways to keep their doors open all while still connecting with the community.

Owner and brewer of 2nd Phase Brewing Frank Miranda Day Ride, “Eve" Blonde Ale, Poncherella Pale Ale and Yo Mr. White are a few popular canned beers at Great Change Brewing.

“The community has been incredibly supportive and we wouldn’t be open if it weren’t for that. These programs the government put out — it saved us. I hope things continue to improve or there’s more help down the road,” said Bynum.

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September 2020

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Labor of love

How local farms are operating through the pandemic

Salty & Sweet

Ema and Julie visit Jerry's Pizza & Pub

A dining dilemma

How restaurants are navigating through uncertain times Rising leaders in the community are highlighted $3.95

Jerry's Pizza & Pub chef Oscar Lobos, owner Corina Topete and restaurant manager Fausto Jimenez show off their most popular dishes.

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WOMEN in

BUSINESS PROFESSIONAL PROFILES

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PEOPLE & COMMUNITY

Our Town

Some members of the Latina Leaders of Kern County.

MAKING MOVES

LATINA LEADERS OF KERN COUNTY HELPS FOSTER LEADERSHIP IN YOUNG, ADULT WOMEN By Julie Mana-ay Perez

Fostering leadership and developing opportunities are a few core components the Latina Leaders of Kern County focuses on to help women achieve their goals for the future. Latina Leaders of Kern County President Gabriela Gonzales said the organization helps women foster and flourish in leadership within the community while also playing a role in key issues. “There are so many issues that affect our community and our women. Part of our mission is to make sure we’re in the know of what’s going on so our women can be informed and play an active role to create change that occurs at the youth and adult level,” said Gonzales. Latina Leaders of Kern County Vice President January Lau said she and the rest of the board members look at how they can bring their mission to light. “We want to be able to bring opportunities because some women don’t have the resources to get where they need or want. It also creates a safe space for our women with no judgment while building a network as well. Even though networking is not a part of our mission statement, we are all 64

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October 2020

connected with each other,” said Lau. Both Gonzales and Lau started their journey with the organization as mentors for their student youth leadership program, where high school girls are recruited and are taught self-esteem, career opportunities and personal development through a nine-month program. “This organization has made a dramatic change for me. I’m very passionate about it. I was one of those women who had self-doubt. I needed somewhere to connect, so I gave back to the community by being a mentor and it really empowered me to recognize my leadership potential within my community and network,” said Lau. “I’ve always been a strong advocate for my family and friends but didn’t realize my personal story would ever make an impact on other people. I’m very grateful for that.” Within the youth leadership program, mentors help young girls break through barriers and learn how to accomplish their personal and professional goals. “A lot of our topics center around what they’re going through. We talk about racism and immigration, but every year it changes depending on what’s happening around the community. The number one thing we teach them is believing in yourself and accomplishing your goals,” said Gonzales. PHOTO COURTESY OF GABRIELA GONZALES

Gonzales said the program starts in October and the girls under mentorship are expected to graduate in May. “A lot of these women go through this program, go to college and come back to give back and serve for us — that’s full circle,” said Gonzales. Latina Leaders of Kern County also serves adult women through its Latina Leadership Institute. “We’re targeting adult women that come in at 21 years old and finish college and don’t know where to go,” Lau said. “They need that professional development. We have a lot of women who relocate and they need a place to connect. We’re there to help them.” While trying to stay active within their community, Latina Leaders of Kern County also finds ways to branch out to other parts of Kern County by being involved in the annual Women’s March, working with Magdalene Hope by putting together care packages to help women get out of human trafficking and taking part in clothing and food drives for the community. The nonprofit organization is volunteer-based, where all of its members mentor and raise funds during their free time. With the coronavirus pandemic, Gonzales said it’s been a tough year for the organization because many of their fundraisers have been canceled. “We’re so used to being hands-on. Because they are 100 percent volunteer-based, we lost a large percentage of funding. Without having our fundraising, we don’t have the support, but we want to be stronger, better and have a large impact. We’ll get through it,” said Gonzales. Lau said the organization is growing more every year and welcomes every kind of Latina to join their community. “When people think of Latina, they think of ‘Mexican.’ I am Chinese as well but I do identify as a Latina because my mom is Latina. There are Afro-Latinas, Caucasian Latinas and South

“We want to be able to bring opportunities because some women don't have the resources to get where they need or want. It also creates a safe space for our women with no judgment while building a network as well.” – January Lau, Latina Leaders of Kern County vice president American Latinas,” said Lau. Both Gonzales and Lau want women to take part in their organization to talk about issues and break social barriers that keep them from moving forward. “We’re trying to be the women that we would’ve thought we needed when we were their age,” said Lau. “This completely changed my life and opened my eyes.” Gonzales wants Latina women to take more chances and reach more women to join their organization and advocate for one another. “If there’s a Latina out there, I hope that she takes the chance and believes in herself. Even though we might not know MORE INFORMATION her, we’re rooting for For more information on Latina her,” Gonzales said. Leaders of Kern County, visit https:// “We want to see our kernlatinas.org/. women thrive in this county.”

Take the next step in

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PEOPLE & COMMUNITY

Personality

Candace Sluder, Gaby Castellanos and Ariel Dyer from 'Not Your Final Girl.'

‘NOT YOUR FINAL GIRL’

BAKERSFIELD WOMEN USE THEIR PODCAST TO EMPHASIZE FEMALE EMPOWERMENT IN HORROR FILMS By Julie Mana-ay Perez

A “final girl” is an analogy used in horror films referring to the last girl standing, the female heroine, alive to confront the antagonist, evidently the one left to tell the tale. “Not Your Final Girl” is a podcast, part of the Morbidly Beautiful Network, and is hosted by three Bakersfield women — Gaby Castellanos, Ariel Dyer and Candace Sluder — diving into the conversation of the horror genre. Castellanos said what sets their podcast apart is that “Not Your Final Girl” is conversational and invitational to its listeners. They also bring on different locals to guest-star on their podcast to join the conversation. “I feel like it’s valuable when we interview guests. We don’t have a specific profession of people we talk to, we talk to women who love horror movies,” said Sluder. 68

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October 2020

The podcast’s goal is to elevate the female perspective in horror films. “A big part of our appeal is that women that don’t necessarily think they love horror movies listen to us and it can be equivalent to dipping a toe in and reading the Wikipedia entry to a movie,” said Dyer. Dyer said their podcast is good for audience members who consider themselves “horror marshmallows” because their podcast circulates a conversation around film. Through each episode, Castellanos, Dyer and Sluder carry dialogue with strong chemistry. The trio met three years ago before working together professionally on their podcast. Castellanos began a Facebook page called “Your Local Feminist” connecting and helping like-minded women find each other in the community. Dyer met Castellanos in person after connecting online and conversed about films. Sluder met Dyer when she began working at the library, where they both PHOTO BY JULIE MANA-AY PEREZ

shared a love for horror movies. Castellanos, Dyer and Sluder finally connected as a group when they joined a book club, where they described they drew in closer to each other. “That was the foundation of our friendship, and we eventually built on top of that,” Castellanos said. Sluder said their chemistry while recording felt easy because they were friends and enjoyed the conversation among each other. “We have to maintain our energy by pumping ourselves up before we start. I’ve always thought we were interesting and very funny,” said Sluder. Castellanos recalls the moment she, Dyer and Sluder were creating ideas for their podcast. “Ariel brought this book to us by an author named Claire C. Holland — it’s about poetry and women in horror. We fell in love with it and we reached out to her and asked her for permission to use part of the title,” said Castellanos. “Not Your Final Girl” focuses on having a conversation about the horror genre, but the unique quality about the trio’s podcast is diving into the debate of the female perspective in those films. “We definitely talk about a broad range of horror movies but part of the goal was to bring female perspective to it, not as if there aren’t women who like it, but we want to prove that there’s lots of us and we aren’t connected. We want to change that,” said Dyer. The women of the horror podcast encourage people to continue to stay true to themselves and surround themselves around others who have common interests as them. “You should keep liking the stuff that you like. There’s a million weirdos out in the world, so you’ll find someone who likes the same thing and wants to talk about it,” said Sluder. Castellanos, Dyer and Sluder continue to create content for their podcasts to support women. “I would personally like to see more women value their voices and start a podcast. It’s hard but just do it,” said Dyer. “If you want to have a conversation about something, record it and put it out there. It’s a good exercise in confidence and learning to love yourself.” “I just want to continue having a good time with my friends, and if people listen to us and like us, cool,” added Castellanos. People can expect the trio to record more episodes and bring on more guests to get into the conversation about the female prospect within the horror genre. “Not Your Final Girl” has around 20 episodes available for streaming and new episodes are released every other Monday. ILLUSTRATIONS BY GABBI STEIGER, BRIAN DEMAREST

Y O U ’ R E A LWA Y S W E L C O M E A T

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FOOD & DRINK

Bites

B a k & e r i e s s e i r e Cak

Ghil aDo Bake lci ry

Cannoli Cookie GhilaDolci Bakery is a small locally owned Italian-inspired bakery that serves up a usual menu of cakes, cookies, tarts, muffins and scones. What makes GhilaDolci so different is its prominent ingredients. GhilaDolciâ&#x20AC;&#x2122;s cannoli cookie is unlike any other. Itâ&#x20AC;&#x2122;s composed of a chocolate chip cookie with crushed cannoli 22

Bakersfield Life Magazine

September 2020

shells and a house-made ricotta cheese filling. Just one cookie can fill you up! GhilaDolci Bakery 2002 19th St. 661-447-4366

PHOTO BY JULIE MANA-AY PEREZ

FOOD & DRINK

Bites

t Swee r nde e r r u S

The Matterhorn The Matterhorn at Sweet Surrender is not only a local favorite but it was featured on the Food Network in 2010. The delicacy comes in both cake and cupcake form for those who want a small taste of this chocolate treat. The Matterhorn is composed of a rich and moist layer of chocolate covered with Sweet Surrenderâ&#x20AC;&#x2122;s signature buttercream frosting topped with a generous amount of chocolate shavings. This sweet treat is serious chocolate bliss. Sweet Surrender 6439 Ming Ave. 661-835-8530

PHOTO BY JULIE MANA-AY PEREZ

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GO & DO

Entertainment

Tiki-Ko closed its physical indoor experience but didn't close its doors to its small community. Tiki-Ko continues to host its Mug Club virtually to provide a sense of community for its usual customers.

THE MUG LIFE

TIKI-KO’S MUG CLUB PROVIDES SMALL COMMUNITY FOR LOCALS By Julie Mana-ay Perez

Locals might not be able to sit at their favorite bars surrounded by others, but some bars like Tiki-Ko continue to provide a sense of community for their regular customers. Tiki-Ko co-owner Roy Scarazzo said the idea of a Mug Club originates from other tiki bars everywhere. Mug Clubs are hosted in different cities with tiki bars where guests bring in their own tiki mugs to showcase. “Wednesday night (before the pandemic), our customers would bring in their own mugs and you’d get a dollar off your menu drinks,” he said. Mug Club became more than just a Wednesday night. The people behind Mug Club became a community and family. Though Tiki-Ko has closed its doors since the corona28

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September 2020

virus pandemic, Scazzaro and his team are still trying to find ways to connect with their tiki community. “We wanted to remind people we’re still here. There was a pretty tight-knit group of people coming in every Wednesday with their mug, and we wanted to make sure they still had a place to hang out and talk to each other and still feel that sense of community,” he said. Scarazzo said Tiki-Ko hosts an Instagram Live for its community where bartenders come in, create drinks and showcase different tiki mugs at the bar. Tiki-Ko also began selling prepackaged liquor for customers. Scarazzo said he wanted to be able to bring Tiki-Ko inside people’s homes by preparing drink mixes. “We put our prepackaged mixes up for sale Monday evening and Friday morning we cut off the sale. We do everything fresh — we squeeze all the juice fresh and the syrups are fresh. We put that together for our customers PHOTOS COURTESY OF ROY SCARAZZO

Y O U ’ R E A LWA Y S W E L C O M E A T

Gables Residential Care Homes

A couple of people at Tiki-Ko's Mug Club night before Tiki-Ko shut its doors.

on that Friday,” he said. Scarazzo wanted to make sure Tiki-Ko continued its business and community with its guests. “A lot of my favorite bars are places where you can get a beer and a shot. We’re really lucky our customers are showing up for Mug Club and ordering with us,” he said. With Instagram Live, the Tiki-Ko bartenders create different recipes while walking their audience through the process and rums. “It’s been really positive. We have regulars that tune into our Instagram Lives and we have regulars that place orders with us for pick up. People like the idea of making things from scratch and making their own drinks on a Friday,” he said. To find more information about Mug Club, visit www. tiki-ko.com or @Tikikobakersfield on Instagram.

The Meadows • 10702 Four Bears Dr. RCFE No. 157204176

Spruce Gardens • 13303 Nantucket RCFE No. 157206898

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TOGETHER, WE CAN

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Labor of love DESPITE SETBACKS, LOCAL FARMERS FIND WAYS TO FEED COMMUNITY DURING PANDEMIC

For farmers, periods of uncertainty are nothing new. Every year, they face droughts and crop loss that can come with working at the whims of Mother Nature. Each day they prepare as best as they can for the busy months ahead, but this season even the most veteran growers could not be ready for what would come next. As many local businesses closed, and the cityâ&#x20AC;&#x2122;s restaurant scene came to a grinding halt, that dried up a primary source of income for many local farmers.

Broadfork Acres farmers and co-owners Meagan and Heath Emerson. 52

Bakersfield Life Magazine

September 2020

PHOTOS BY JULIE MANA-AY PEREZ

BY EMA SASIC

o one was prepared for the drastic changes society would endure the last few months from the coronavirus, especially not local farmers. These men and women, who are so used to dealing with individuals and businesses on a daily basis, had to switch up their entire operations in some regards. Gone were the days of depending on restaurants to make their monthly income or holding pop-up events with several people around them. Autonomy Farms, which generates a good portion of its income from restaurants, had to depend heavily on farmers markets the last few months. Having restaurants closed for so long — or at all — is something owner Meredith Bell never expected, nor that being outdoors, surrounded by hundreds of people during a pandemic, would be the solution. Heath and Meagan Emerson from Broadfork Acres also felt the strain of the pandemic — so much so that they almost gave up on their dream. “We let everything go fallow and we let things kind of happen,” Heath Emerson said. “It gave us an opportunity to step back and assess our next steps.” But just like a lot of other industries, people in agriculture had to change their ways if they wanted to survive.

MARKETS TO THE RESCUE Bell’s interest in farming was a bit of a surprise. She worked in the food and beverage sales industry; lived in San Francisco, San Diego and New York City; and lived an exciting lifestyle that most dream about. But it came to the point where she wasn’t getting the fulfillment she needed or wanted. The next logical step in her mind was to save up money, buy several acres of land and begin working as a farmer. That’s exactly what happened in February 2014. It was a big decision, especially for someone who had never farmed a day in her life. But she was determined to do something right for herself and others. “If I really want to make a difference and touch people and impact people, having land and being able to show people what it’s like to have a farm and seeing animals will make a difference,” Bell said. At first, the farm was primarily selling vegetables to local restaurants and farmers markets. However, she soon found her niche in chickens. Her chickens are free to roam the 20 acres of land she owns and get to eat the grass and bugs on the property. They’re happy and protected, she said, which is the secret to her success. “People were like, ‘These are the best chickens I’ve ever had,’ and I was like oh OK, kind of laughed about it. But then I had a couple of big-time chefs who were like, ‘No, really,’” Bell said. “When one of them in particular had said that, she’s a famous Michelin-star chef, she’s obviously had all these chickens from all around the world ... I was like there’s obviously something here that I’m not seeing.” She found her groove, but like for many others, things

Continued on Page 54 www.BakersfieldLife.com

Continued from Page 53

Broadfork Acres prepares its own compost waste for planting.

came to an abrupt halt when the coronavirus pandemic hit and affected restaurants the hardest. Around 40 percent of her products prior to COVID-19 went to restaurants. Another 40 percent went to farmers markets. “It was a rude awakening,” Bell said. “I wasn’t worried about restaurants closing, I was more worried about farmers markets closing and not having the direct availability to sell to consumers.” Luckily, farmers markets were allowed to keep operating and all of the business Bell lost from restaurants was transferred over to shoppers. Around 70 percent of goods now go toward farmers markets, while 5 percent go to wholesale. On Saturdays, she heads to the markets in La Canada Flintridge, Burbank and Santa Monica; on Sundays, she’s at the one in Hollywood; and on Wednesdays, she’s back at Santa Monica. Being able to talk with her customers and learn why they’re choosing to support local farms has been one of the upsides of the pandemic. “I love people being able to say that was the best chicken they’ve ever had. I love people caring about animal welfare,” Bell said. “People buy from small farms because it’s an emotional decision. Whether the emotion behind it is they don’t want animals treated badly, or they’re buying local because of health issues or they want kids to eat healthy. As a farmer, I do this because it’s emotional, not because I make a ton of money.” Online orders were also climbing for Autonomy Farms, which proved to be a challenge to handle. Bell made the decision to shut down the website to new customers and serve existing ones who had supported her in the past. The only problem was making sure perishable items were shipped and delivered on time. Now that it seems like the virus is far from over, Bell is constantly reevaluating and finding new ways to continue to serve the community. If restaurants remain closed or continue seeing slower business, perhaps linking up with speciality small grocery stores might be the next step, she said.

Meagan Emerson begins planting roots for the field.

Broadfork Acres 54

Bakersfield Life Magazine

Autonomy Farms farmer and owner Meredith Bell September 2020

‘WE CAN’T QUIT’ 2020 began as a busy year for Broadfork Acres. The Emersons took a step back from participating in a community-supported agriculture program and opened up a farm stand on Saturdays where community members could shop and look at the products they were selling, similar to a farmers market. They also launched a nursery to help individuals at home get a start on their own gardens. Little did they know that would be a big trend beginning in mid-March as more people began spending time at home. “We were super, super grateful that we started new things in January. Now looking at that, people really did think about their health, medicine, drying herbs, having more tea and antiviral and antibacterial flowers,” Meagan Emerson said. “If they don’t know what they’re doing and things keep dying, we’re giving you a boost and helping start things.” Broadfork Acres is a veganic farm that is free from animal inputs. The Emersons use woodchips from tree companies to make compost and their own kitchen scraps, which are typically fruits and vegetables. During the first few months of the year, the Emersons were welcoming guests to their farm and supplying vegetables to Better Bowls and the Padre Hotel. But then changes took place. Restaurants dried up for business, they explained, and the couple had to reevaluate what their next steps would be. That included a period where they let the farm grow wild. “That was hard. I think the farm was a reflection of that moment,” said Meagan. “With farming, it’s symbiotic with your workflow. What you put in is what you get out.” Weeds were growing left and right, insects and other creatures began popping up and the two were only clocking WEB EXCLUSIVE in around six hours of work per week to Go to www.bakersfieldlife.com to water the weeds. check out more photos of Autonomy There were days Farms and Broadfork Acres. when it was hard to get out of bed,

Broadfork Acres farmers and co-owners Heath and Meagan Emerson

Meagan explained, and times when quitting seemed like the best option. But one day, while Meagan was in their shed, she thought back to all the cold days she, her husband and brother would eat, laugh and share stories together in that space. As she looked out onto the unmaintained field, she was reminded of mornings when the three of them would be out working together. That was the moment she realized they had to start over again. “We can’t let it go. We can’t quit. We need this again,” she recalled saying to her husband. “We were applying to other jobs and it stung to do that.” Heath said the last month and a half is when they started operating again. Rows of sweet corn and broccolini are beginning to stand tall once again. With the fruits and vegetables that are currently available, customers can fill out a Google Form online and pick and choose which items they want to buy. Customers can then pick up those items during a selected time frame, or schedule a delivery. Broadfork Acres has even partnered with Blue Magnolia Bread Company to offer speciality breads using their farmgrown ingredients. One such concoction is a tomato and herb loaf. Even more partnerships are in the works to provide the community with more goods. That will be helpful in the future, Heath said, especially after seeing what happened during the beginning of COVID-19. “We believe that small farms are going to change the world. With the initial scare of the virus and all the panic-buying, you can see supply chains deteriorate or break,” he said. “Having local small farms be the bulk of that supply chain, we’re going to be resilient.” For more information on Autonomy Farms, visit https://autonomyfarms.com or https://www.facebook.com/autonomyfarms/. For more information on Broadfork Acres, visit https://www. broadforkacres.com/.

Meredith Bell raises her turkeys and chickens in a free-range environment. www.BakersfieldLife.com

PEOPLE & COMMUNITY

Our Town

Local restaurant The Kitchen gives back to the community by donating comfort meals to struggling individuals impacted by COVID-19.

COOKING FOR A CAUSE

THE KITCHEN DONATES ‘COMFORT MEALS’ TO STRUGGLING INDIVIDUALS, FAMILIES TO SHOW SUPPORT FOR COMMUNITY By Julie Mana-ay Perez

Jeramy Brown, co-owner of The Kitchen, is trying to make life a little easier for people who are having a tough time, especially during a time when business isn’t exactly booming. “We have a lot of people in this world that are important to us in many ways and this has been a difficult and stressful time. We just want to give people a break to know that they are thought of and that people care,” Brown said. The Kitchen established a GoFundMe account where 100 percent of the donations go to “comfort meals” to feed people who are struggling during the coronavirus pandemic. Brown said community members can send in nomina60

Bakersfield Life Magazine

September 2020

tions for people to receive comfort meals. People chosen receive the same dishes The Kitchen serves on its weekly menu, like full three-course meals. “Whatever the funds are in the donation, that goes into the meals. Even with little donation, we can donate meals to many people,” he said. Brown also mentioned the people selected felt grateful and surprised. “People need that. It’s the smallest gestures that go a long way. It’s very gratifying to see that while giving a chance to help out the community — it’s so important. We want to give them something elevated, casual and special,” he said. Brown said another way The Kitchen is staying connected with the community is by being interactive PHOTOS COURTESY OF JERAMY BROWN

The Kitchen has donated more than 120 "comfort meals" to locals. All proceeds donated from its GoFundMe account go into making a three-course meal.

through social media. “On Tuesday at 2 o’clock, Chef Richard (Yoshimura) conducts a class with instructions on either how to prepare a dish or a beverage. We do a theme dinner every

week with someone local and plan out a threecourse meal around their products. Those people need help as much as anyone else,” he said. Brown partners with local farms like Broadfork Acres, Pickalittle Farms, Autonomy Farms and the Edible Schoolyard by highlighting their produce and building a menu around what they offer. “We try to be creative in that process. We want to highlight local produce and give those people a chance to be remembered when people are looking to purchase things,” Brown said. The Kitchen has donated around 120 comfort meals to people so far and wants to continue donating meals. “I wish we could do more. We’re also in challenging times but we want to be able to highlight everyone else around us, like local farms and businesses,” Brown said. Brown said The Kitchen will also continue doing instructional Instagram Live videos with Yoshimura at 2 p.m. every Tuesday even after the pandemic. “We want to help out. Going forward though, these are difficult times and so much uncertainty. There’s nothing we can do about this but we can pivot. Giving up is not an option and hope is very important. We thrive on that here,” Brown said.

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PEOPLE & COMMUNITY

Study Hall

Kern High School District's ROC and CTEC programs prepare students for life after high school with career training.

EDUCATION FOR CAREER

ROC, CTEC PROGRAMS GIVE STUDENTS A CHANCE TO LEARN AND GAIN WORK EXPERIENCE AT THE SAME TIME

By Julie Mana-ay Perez

The Kern High School District’s Regional Occupational Center is a public education career and technical training institution that prepares students to be successful in their careers and postsecondary education. Principal Brian Miller said all programs are aligned with an industry to give students an opportunity to jumpstart their careers. “We have a lot of industry partners that give us input on what the curriculum should look like. They also support us with work-based learning opportunities like field trips and internship programs,” said Miller. With this program, students get put on a fast track

Bakersfield Life Magazine

September 2020

toward their college career, all while saving time and money. “That goes with our mission to prepare them for college and their careers. I see it every year. It’s a good opportunity for kids to decide what they want to do, which is valuable to figure that out in high school rather than in college,” he said. ROC offers different programs for its students like culinary arts, cosmetology, veterinary technology, welding, health care, logistics and distribution programs. To introduce additional programs, the Career Technical Education Center, a sister campus, is planning to be introduced to students this upcoming school year, despite the district’s decision to open the year with a distance learning model.

PHOTOS COURTESY OF KERN HIGH SCHOOL DISTRICT

Both programs have more than 2,500 students enrolled.

“We’re going to follow the same rules. Our board of trustees made the decision that schools would be at a distance learning for at least the first quarter. That’s what we’re preparing to do,” Miller said. “We’re a hands-on learning school, but I will say our teachers are very innovative and they’re already sharing ideas on what they’re planning on doing with their students with the distanced learning model. We want to make it as effective of a learning opportunity as possible.” Miller wants the ROC and CTEC programs to continue to grow and take it to the next level for their students. “Our next area of focus is our evening programs. We want to offer a lot of programs that are high impact during the day so more kids have opportunities, and we want to expand our evening programs and industry partners,” he said. In just a few years, the program itself has grown among students. About five years ago, the program served just 800 students. ROC and CTEC have tripled in size and now have 2,500 students enrolled for the fall semester. Mainly high school juniors and seniors take the program, as well as a few adults. By opening up more evening classes, Miller hopes that will make space for more adults to enroll. For students enrolled, getting the hands-on learning gives them a good opportunity to experience what going into a career looks like after high school. “They get to take an in-depth look at different careers, which is something that they don’t get an opportunity to do in their education career,” Miller explained. “We have high expectations of our students. It’s a professional environment. They step up and they take off every year. I see a lot of kids excel and get a head start on their futures.” Miller has been a part of the ROC program for eight years and said one of the special things about the program is watching students transform and transition into a career path they want. “You see the light turn on for kids. A lot of kids come here with a focus and they kind of know what career path they want to go in, but there’s also kids that come in here not knowing what they want. They fall in love with what they’re learning,” said Miller.

ROC and CTEC give students the opportunity to experience industry careers before exiting high school.

The program serve students but adults as well.

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PEOPLE & COMMUNITY

Our Town

Seamstress and JOANN Fabric and Craft associate Carrie Bookout cuts fabric for a customer, who is making face masks for family and friends.

CREATING ‘SOMETHING BEAUTIFUL’ CRAFTING, SEWING KEEPS LOCALS BUSY AND PRODUCTIVE By Julie Mana-ay Perez

Throughout time, arts and crafts have always been a creative gateway for people. Recently, many locals have picked up where they left off or taken things to the next level by starting a small business. Seamstress and employee at JOANN Fabric and Crafts Carrie Bookout said she’s noticed many of the store’s customers picking up new crafting projects, like sewing. “People have been doing it for the last few years by getting inspiration from Pinterest and YouTube, but now it’s getting crazy and a little overboard because so many people are home now and have time to do things,” said Bookout. Bookout said she noticed many customers began sewing face masks for their friends and family members, then eventually worked their way up to scrunchies and clothes. “These customers realize they want to pick up sewing and crafting and they end up wanting to work on bigger projects,” said Bookout. 60

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August 2020

People like Perlas Ucles, who began crafting and started her own small business in June, said crafting is something that’s been keeping her busy. “It’s almost becoming trendy in a way. Other people are starting up a business and exploring that creative horizon they originally didn’t have time for,” said Ucles. Crafter and small-business owner Romie Nava said some people want to start creating to make money due to unemployment during the coronavirus pandemic and more people have more time on their hands since many people are working from home. Nava said being able to craft and sew has kept her mind focused and she’s enjoying creating unique projects for her family and friends. Bookout said many customers prefer shopping in-store rather than online because of the personal gratification they get by browsing at new items or getting inspired by others shopping around them. “People like shopping physically at JOANN because they PHOTO BY JULIE MANA-AY PEREZ

Turn Back Time

want to get inspired by other people’s projects. You gain techniques and ideas from other people that you wouldn’t normally think of,” said Bookout. Bookout, a seamstress for 20 years, said she enjoys working on projects for other people and the pleasure it gives her. “I call it my therapy because it’s all me-time — a time to escape and I get something beautiful at the end that I made,” Bookout said. Ucles also shares her experience as a crafter since starting her own business making home decor and accessories. “I love the feeling I get when I’m done with creating a product. That ‘Wow! I did that!’ feeling is like no other,” said Ucles.

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GO & DO

Arts & Culture

Prior to the coronavirus pandemic, White Wolf Wellness held several group yoga and meditation exercises free to the public.

MAKING A HAPPIER, HEALTHIER COMMUNITY

WHITE WOLF WELLNESS FOUNDATION OFFERS FREE YOGA, MEDITATION CLASSES FOR ALL By Julie Mana-ay Perez

Get ready to unwind and melt into a deep relaxation with White Wolf Wellness Foundation’s free online yoga and meditation classes. White Wolf Wellness Foundation is a nonprofit organization established in 2018 whose mission is to provide a variety of programs, services and initiatives that create meaningful change within a person. Co-founder Katherine Winters said the organization gears toward providing free yoga meditation and sound mediation to the community. “We believe these things should be accessible to people just like public schools, libraries and services,” said 40

Bakersfield Life Magazine

August 2020

co-founder Stephen Winters. Katherine mentions White Wolf Wellness Foundation has partnered with Bakersfield Museum of Art to cross-promote arts, health and wellness by offering free community yoga and meditation. Since most businesses have closed their doors due to the coronavirus, Katherine and Stephen wanted to move forward by providing accessible online yoga classes for free. “Our classes still have the community vibe and feel. There are companies that provide these things already but there’s something missing. We’re here for people when they practice yoga and meditation. We find value in that sense of community. What better way to build community by bringing wellness around your community?” said PHOTOS BY NATALIA PEREZ

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White Wolf Wellness Foundation now offers free online yoga and meditation classes to the public.

Stephen. Katherine also said that White Wolf Wellness Foundation was given a grant for the 2020–2021 fiscal year from Kern Behavioral Health Services to continue providing free yoga classes in Kern County. White Wolf Wellness was able to couple with community centers in Delano, Tehachapi, Arvin and Bakersfield while also offering yoga classes for Spanish speakers. People can access classes by signing up for White Wolf Wellness’s no-cost yoga. Classes are organized by category, like meditation, anxiety and depression, Vinyasa flow and more. Katherine said all online classes are prerecorded but wants to be able to do livestreams in the future. “In August, we are revamping the way we record our classes. We want to expand our reach and accessibility. We’re taking the time now to reestablish a more effective foundation to move with these evolving times,” said Stephen. “Life is not the same as it was last year. We’re not afraid to step out and create new opportunities for people and their health and wellness.” Katherine and Stephen want to plan an in-person yoga class with a small, socially distanced group when they feel it’s safe to do so. “I have this love for Bakersfield. I grew up here and brought Stephen home with me from Chicago. This is a beautiful and fertile valley that’s been taken advantage of in some ways and it could be so much better. We want to make the community happier and healthier,” Katherine said.

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June 2020

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e h T

Is s u

Stronger Together

Readers share kind acts throughout the community $3.95

Bakersfield finds hope, solidarity during period of separation

A helping hand

Relief Shoppers assists elderly, vulnerable with grocery needs

Dining with Dre

Local businesses feed front line workers

May 2020

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PEOPLE & COMMUNITY

Our Town

Ulysis Baal, right, makes a delivery to one of his clients as a part of the Relief Shoppers program.

STORE TO DOOR

RELIEF SHOPPERS ASSISTS ELDERLY, VULNERABLE PATIENTS TO PREVENT EXPOSURE TO CORONAVIRUS By Julie Mana-ay Perez

In the midst of the COVID-19 pandemic, grocery shopping isn’t an easy task anymore, especially for senior citizens and people with underlying health issues. Bakersfield local and University of California, Los Angeles, alumnus Ulysis Baal created Relief Shoppers to help those most vulnerable to the coronavirus. Relief Shoppers is a program that connects young, healthy volunteers in the community to shop for seniors to limit their exposure to the virus. Because his mother was a nurse and had her own home care facility, Baal was surrounded by elderly people throughout his childhood. Baal would build relationships 58

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June 2020

that taught him about the value of one’s life. “When I first started, I thought I would just be grocery shopping by myself and have a list of people to deliver to,” he said. Baal said Relief Shoppers ended up becoming more valuable to the community than expected. “After I published my program on my Facebook and Instagram, friends and friends of friends hopped on the volunteer wagon and helping the cause,” he said. Baal believes he and his team can take Relief Shoppers to the next level by establishing his program as a nonprofit organization in Bakersfield and continuing the program after the COVID-19 pandemic and the world returns to normalcy. “(Relief Shoppers) was needed way before the panPHOTO COURTESY OF ULYSIS BAAL

“(Relief Shoppers) was needed way before the pandemic. A lot of vulnerable patients can't leave the house or don't have people to care for them so it's hard for people to get groceries. I never thought about this outside the pandemic. It's crazy that people are in that state of living." —Ulysis Baal, Founder of Relief Shoppers demic,” said Baal. “A lot of vulnerable patients can’t leave the house or don’t have people to care for them so it’s hard for people to get groceries. I never thought about this outside the pandemic. It’s crazy that people are in that state of living normally in life.” Clients can request a relief shopper through the website by filling out basic information. Baal said most people get approved and once approved, clients have access to a private page where they can send their grocery list. The program also offers free delivery for its clients. The program was able to grab the attention of Stewards Inc., a local nonprofit organization that works with vulnerable people in Kern County by connecting them to services and resources. Relief Shoppers was able to partner with Stewards as both programs advocate for vulnerable and elderly people. “(Relief Shoppers) is probably one of the most amazing and fulfilling moments of my life. We’re working so hard

for something so important and meaningful and getting the community together to lend a helping hand to those who need it the most,” he said. Baal said people can apply to volunteer on www.reliefshoppers.com and fill out a form. Adhering to the Center for Disease Control and Prevention guidelines, Baal encourages young and healthy people to volunteer while still following the no-contact rule. “One of the greatest things about this is that so many people are coming out to help. We have a beautiful community in Bakersfield. Everyone is trying to help each other out. There’s a big emphasis here in Kern County — what Relief Shoppers community can do www.reliefshoppers.com and will do for others,” ulysisbaal@reliefshoppers.com said Baal.

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GO & DO

Out & About

“The Bachelor Live” co-host Becca Kufrin is a former “Bachelorette” star.

FINDING LOVE ONSTAGE

‘THE BACHELOR LIVE’ COMES TO BAKERSFIELD By Julie Mana-ay Perez

One of the most talked about reality TV shows is coming to Bakersfield to give a lucky participant a chance at love. “The Bachelor Live” comes to Mechanics Bank Theater on Feb. 17 at 7:30 p.m. “The Bachelor Live” gives an opportunity for local singles to find a potential partner via a condensed “Bachelor” show. Co-host of the show and former “Bachelorette” star Becca Kufrin said the show will be similar to “The Bachelor” season from start to finish. “Just like on the TV show, there will be a first impression rose, group dates, rose ceremonies, hometowns and even a fantasy suite that will allow our bachelor to find a partner who he thinks he is most compatible with,” said Kufrin. The show will also have onstage challenges that give women an opportunity to showcase their personalities to the bachelor and the audience. “As the bachelorette, I had time to sift through my feelings and emotions day by day, whereas the folks competing onstage will really have to listen to their gut and make quick decisions,” said Kufrin. PHOTO COURTESY OF MAGIC SPACE ENTERTAINMENT

On Kufrin’s season of “The Bachelorette,” she was able to find her partner through the show and advises future contestants to be themselves and feel comfortable. “I’d also recommend to only focus on themselves and a potential budding relationship over all the drama and cattiness. Go with the flow and have fun, because it can lead to the most worthwhile memories,” said Kufrin. Because this show will be live, the audience can expect laughs and tender moments that could potentially lead to lasting relationships. Women and men who are interested in becoming a part of the show can apply through “The Bachelor Live” website. Ten contestants will also be pulled from each city for a chance to find love. Anyone interested in finding out how to participate or attending the event can find more information at www. bachelorliveonstage.com.

“The Bachelor Live” Feb. 17, 7:30 p.m. Mechanics Bank Theater, 1001 Truxtun Ave. Tickets are $38–$153 www.mechanicsbankarena.com

www.BakersfieldLife.com

HEARTS Connection holds a Buddy Walk as an annual fundraiser.

HEARTS Connection program assists families with special needs By Julie Mana-ay Perez 40

Bakersfield Life Magazine

July 2020

PHOTOS COURTESY OF HEARTS CONNECTION

PEOPLE & COMMUNITY

Personality

‘DEDICATED TO THE MISSION’

COMMUNITY, VOLUNTEERS COME TO THE AID OF LOCAL HOMELESS FACILITY By Julie Mana-ay Perez

The St. Vincent de Paul crew makes over hundreds of meals in a bag to support the homeless in the area.

LOGO

While most people on the street don’t have the option to stay home during the coronavirus pandemic, they can turn to one of the few places in Bakersfield still working to aid their needs. On a normal day, St. Vincent de Paul Society serves 250 to 350 homeless individuals, providing a hot meal, a shower or a place to stay for those on the street. But with the nationwide emergency in place, the homeless facility was forced to shut its doors. Board chairwoman Deborah Leary said she and her board of directors made a decision to continue serving the homeless community upon shutting their doors. “That day Gov. Newsom sent out that notice that nonessential businesses would close, we closed our thrift store and closed the

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www.CALMzoo.org 80

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May 2020

CALIFORNIAN FILE PHOTO

Deborah Leary, Chairman of the Board at St. Vincent de Paul asks patrons to space themselves six feet apart on Baker Street for the lunch program.

center,” said Leary. “When we closed the store, that meant no revenue coming in to support the center and the people we support — the homeless.” Because the homeless facility is a voluntary organization, it receives no federal, state or local agency funds. Leary said all of their funding comes from their thrift store located on Baker Street and their annual fall fundraiser. With no income from the thrift store, Leary felt worried about the future of the homeless community and the need of resources. With luck on their side, the Bakersfield community responded and provided donations to keep St. Vincent de

Paul’s operation afloat. “People showed up in their cars loaded with food; they were generous with things we needed,” she said. “I can’t thank the community enough for the support.” Leary also said that she shows up every day at St. Vincent de Paul’s facility, despite the spread of coronavirus in the county. “God is taking care of me and I want to be there to support my volunteers and staff workers. We follow all the procedures. They’re dedicated to the mission. We’re hanging in there together as a family,” she said. Leary wants the community to have hope going through this

pandemic. “We’re still here. Things are going to get better. We’re going to get through this. We’ll resume to our normal lives, but we’ve got to have hope and adhere to regulations that the government is asking us to — stay home and practice social distancing,” Leary said. Leary mentions that St. Vincent de Paul still needs help and resources to continue its mission to serve, feed and assist the homeless in Bakersfield. For more information, visit www.svdpbakersfield.org.

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FOOD & DRINK

Bites

Ethnic Cuisine oy Vicer n India & ne Cuisi Bar

Chicken makhani The chicken makhani at Viceroy Indian Cuisine & Bar is packed with flavor, creamy and rich. The dish is a clay-oven-baked boneless chicken cooked in rich tomato butter cream sauce. Viceroy gives its customers the option to order their plates mild, medium or hot. It also comes with a side of basmati rice, but customers have the choice to choose between jeera rice, kashmiri pulao, veg pulao, lemon rice or spinach tomato rice. The best part of the 20

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April 2020

dish is the sauce â&#x20AC;&#x201D; itâ&#x20AC;&#x2122;s savory, sweet and a little tangy. Pair with garlic naan to enjoy an additional sensation of flavors running across your taste buds. Viceroy Indian Cuisine & Bar 10650 Stockdale Highway, Suite 100 661-564-9621

PHOTO BY JULIE MANA-AY PEREZ

FOOD & DRINK

Bites

Mama Roomba

Shrimp skillet Mama Roomba is a Caribbean restaurant featuring authentic Caribbean cuisine tapas style. Mama Roomba’s soul-style shrimp skillet was full of buttery and savory goodness served with a side of aroz blanco. The shrimp was only plated with Mama Roomba’s creamy sauce but that’s all you need to satisfy your PHOTO BY JULIE MANA-AY PEREZ

hunger. Don’t forget to try Mama Roomba’s corn and cheese empanadas. They’re stuffed with ricotta cheese, diced bell peppers and corn, then deep-fried to perfection. Mama Roomba 1814 Eye St. 661-322-3262 www.BakersfieldLife.com

PEOPLE & COMMUNITY

Study Hall

Umoja is a program at Bakersfield College that helps African-American students succeed in the classroom and in life.

STRONGER TOGETHER

PROGRAM HELPS STUDENTS SUCCEED By Julie Mana-ay Perez

“Umoja,” meaning “unity” in Kiswahili, is a community and resource dedicated to strengthening the cultural and educational futures of African-American students. Not only does the program develop students into leaders and role models within their communities, they are each other’s support system and family. The Umoja community began in 2015, but Dr. Paula Parks, Umoja Community coordinator admits the road to establish the program at BC wasn’t an easy one. While attending a conference years ago for Bakersfield College at the University of Southern California, she met with someone from institutional research to analyze equity work and data acquired by race. “I didn’t know the difference in African-American success and the success in other communities. When I saw (the data), I really needed to do something,” said Parks. The idea of establishing a Umoja community at BC came from a Chabot College associate, who was familiar with the program. Driven to make a change, Parks 64

Bakersfield Life Magazine

January 2020

brought the idea back with her to BC but was then rejected by the president at the time. Rejection didn’t stop Parks. The idea was brought back seven years later to BC President Sonya Christian, who was interested in the equity gaps and helping all groups succeed. Parks also mentions the Umoja community has doubled its number of students each year and they have developed more courses strengthening the education of African-American students. Aside from English courses available, the program offers classes in astronomy, math and history. Umoja community membership Chair Kierra Littles said the program has helped her succeed in the classroom and helped further her education by transferring into an HBCU (historically black colleges and universities) next year. “It inspired me to stick with what I’m doing and stick with my schooling,” said Littles. Umoja offers courses that students need to graduate but the focus includes African-American culture. Aside from the courses available, students take advantage of the resources and field trips provided to help them advance in PHOTOS COURTESTY OF BAKERSFIELD COLLEGE

their education. “Students can connect to the content and it’s relative to their life and that’s probably what accounts for the increased success rates. They also have mentors and counselors that keep (the students) on track to graduate,” said Parks. Umoja community Vice President Sha’ron Bradley said the program has motivated her education since BC President Sonya Christian speaks she joined. with students during a gathering. “I would not be where I am now. When I met Dr. Parks, my whole school life changed. I became focused and realized what I wanted to do in life and how I needed to get there,” said Bradley. “The program really motivates you to do better to succeed for whatever you want in life.” The Umoja community at BC sees 50 students every year and students continue to be a part of the program even after graduation. The program holds 18 different practices to lead their students to success. Community, mentoring, mattering and encircling diversity are a few practices Umoja holds high. “Umoja is family. It’s really uplifting,” said Bradley.

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HEARTS Connection Director Susan Graham, resource specialist Elva Darrett and receptionist Grace Cruz

elp, encouragement, advocation, resources, training and support are the essence of what HEARTS Connection has been to Kern County for the past 30 years. The program serves families by providing support groups and training to better aid their special-needs child. HEARTS Connection also provides training on the transition children make when entering and leaving high school. HEARTS Connection is made up of five staff members who work remotely around Bakersfield, Delano, Tehachapi, Lake Isabella and Ridgecrest. HEARTS Connection Director Susan Graham said many of the parents who connect with the program want to talk to another person who can relate to their struggles. “One of the things that is very unique about HEARTS Connection is that our employees are either the parent of a child with a disability or they have a close relative that has a disability. That gives us a unique perspective. When parents call us, we have that personal connection,” said Susan. Susan herself has not only been a part of the organization for 21 years, but is a founding parent of HEARTS Connection. “My daughter was born with Rett syndrome. I wasn’t big on support groups because I thought I wasn’t going to meet someone with the same thing my child has. HEARTS Connection started with a retreat and I met parents whose child had the same disabilities. It was a great bonding experience,” said Susan. Parent and Wasco resident Alma Acosta has been a part of the HEARTS Connection program for four years, advocating for her 12-year-old autistic son, Daniel. Alma admitted that before seeking help from the orga-

HEARTS Connection fundraisers are a way for families with special- needs children to get together to support one another.

nization, she would sit through Individualized Education Program meetings with Daniel’s school and not fully understand what their plan was to help Daniel. “When I came into the group, I wasn’t the only parent going through the same thing. I found the support and resources for my son. It has created a bond for me and friendships,” said Alma. Another parent, Delano resident Michelle Ruiz, describes the everyday struggle to raise a special-needs child. Michelle raised Leo, an autistic 22-year-old. Leo is also a stroke victim and has hydrocephalus, a condition that occurs when fluid in the brain cannot drain away into the bloodstream because the usual pathways are blocked. “(Leo) is a 4-year-old in a 22-year-old body. Every day is hard. People on the outside don’t understand what we have to deal with. They don’t learn like the typical child. It took Leo seven years to get off diapers. He had to walk with a walker until he was 5 years old. It takes time and patience,” said Michelle. Michelle said most special-needs children are not able to verbalize what they need and that HEARTS Connection taught her how she was able to help Leo throughout the years. “You have to have patience with this. It’s your basic thing we do every day that we take for granted. Kids who are born different, they have a lot more struggles in life and have to work 10–20 times more than a typical child,” said Michelle. Just like Susan, Michelle and Teresa Olivares, Alma agrees that HEARTS Connection became more of a family Continued on Page 42 www.BakersfieldLife.com

Alma Acosta and her son Daniel

Michelle Ruiz, her son Leo and husband Leopoldo Ruiz

HEARTS Connection Director Susan Graham, right, walks with parents and children during their annual Buddy Walk. Continued from Page 41

than just a monthly support group. “It’s like we found our tribe. We finally found people that understood who we were and that we were all looking for resources because there wasn’t the internet at the time,” said Susan. Bakersfield resident and single parent Teresa Olivares raised two special-needs children, 24-year-old Teresita, who has cerebral palsy, and 5-year-old Lupito, who has autism. Teresa said it was challenging to raise two disabled children alone but since joining HEARTS Connection, she has gained patience, progress and a team of people behind her. “They feel alone and they feel isolated. Even if they have family 42

Bakersfield Life Magazine

July 2020

members, they don’t know that there’s another world out there. There’s a whole community. When they come to us, we get into their diagnosis and see if we can get that help and go further and how they can learn,” said HEARTS Connection resource specialist Elva Darrett. Though it seems every day of being a parent to a special-needs child can be a challenge, Susan admits there are moments of joy parents share when raising their children. “You don’t have to meet another parent that has the same disability as yours. There’s so much more you have in common than what a disability is. It’s exciting when parents share accomplishments with their child,” said Susan. Michelle shares that establishing

Teresa Olivares and her son Lupito

repetition and a routine for special-needs children help them learn, like turning on electronic devices on their own. “(Leo) surprises me every day with new things he knows how to do. He’s constantly showing me he knows how to do something. Those are the things we get excited for — the small, little things,” said Michelle. Teresa said that because of the support from HEARTS Connection, she is able to understand Teresita's and Lupito’s needs. “It’s a blessing from God raising two disabled kids because he doesn’t give it to just anybody. HEARTS Connection was able to help me. It’s not easy until you’ve been through it,” said Teresa. Susan encourages other special-needs parents to connect with them so they can better understand their child. “The resources you can learn from other families are so valuable. Some people never knew we existed and wished they knew sooner. When your child is first diagnosed, you think about what you need to do and how you’ll get through the week. You don’t reach out but that’s valuable,” said Susan. Susan hopes for HEARTS Connection to grow farther in areas of Kern County and to be able to reach more families who need help with their special-needs child. HEARTS Connection is sustained by grants and donations. Visit www.heartsfrc. org to find out more information and different ways to help.

Julie learns various exercises from Diana to develop a routine in the gym.

I started making small changes with the food I was eating. Eating healthy may seem ood health is a state hard but I found a way to make it many people strive easier on myself by meal prepfor, but to attain ping. I ate the food I knew and good health sometimes didn’t try to make fancy recipes requires a journey that with ingredients I wasn’t familiar follows a complicated and with. It’s also hard to let go of the seemingly endless path. foods you want to eat, so there’s a When you’re on that path, constant craving. To keep myself one of the most powerful from eating the food I wish I assets can be the people had, I planned my meals ahead you travel with. of time, I drank more water and For a person who ate more protein to help fight the enjoys sitting down, I cravings. never thought about the Within my first week, I started importance of physical Diana also shows Julie proper formation when doing moving a little more, like goactivity until I began feelweight training to ensure physical safety. ing on a lunchtime walk. That ing sluggish throughout shifted the way I went about my the day and all my clothes day. Within the first week, by just started shrinking. I dreamed of getting back on track but the hardest part is choosing when to start. But if you don’t start now, changing the way I ate and establishing a one healthy activity during the day, I lost 5 pounds. it’ll never happen. Weighing in at 183 pounds, I knew I needed to make a change, but I wasn’t sure how I could break out of the WEEK 2 cycle of work and unhealthy food. This journey is a documentaAfter building a routine, I began waking up earlier and felt tion of my path to a healthier and active lifestyle. energized. I felt this positive momentum where I was finally changing my life the way I wanted. WEEK 1 By Julie Mana-ay Perez

Bakersfield Life Magazine

January 2020

PHOTOS BY MARK NESSIA AND JULIE MANA-AY PEREZ

Diana emphasizes the importance of mixing cardio into an exercise routine to help weight loss.

Macronutrients during the first week.

Macronutrients during the last 7 days.

With the help of my trainer, Diana Fernandez at Sculpt 365 Fitness, she was able to help me build a foundation of what I needed to do to accomplish my health goals — become physically active and lose weight. One of the hardest things when trying to lose weight is losing weight the right way. Diana’s goal for me was to focus on my three macronutrients — fat, Food diary on MyFitnessPal app. protein and carbohydrates — that make up a food’s composition and help create energy. “They all play an important role in your diet. It’s important to balance all three to get all nutrients so you can attain all the benefits,” said Diana. WEEK 3 Because Thanksgiving is about family and food, I was worried about falling off track and binge eating the weight I did lose. Diana said it’s important to not restrict yourself from the foods you enjoy but to portion those “treat meals.” WEEK 4 I had the opportunity to mix up my workout by being a part of a group challenge called the “Fitmas Challenge” with other women like myself, determined to make a new change to their lives. I encourage those who are afraid of

Grilled chicken, cherry tomatoes, steamed veggies with a base of quinoa.

jumping into a healthy lifestyle to do it with other people wanting the same thing. Knowing I wasn’t alone in my journey made me feel more comfortable going to a gym and performing workouts I’ve never done before.

WEEK 5 Eating well and exercising will not always result in weight loss by the end of the day. My weight fluctuated often, but it’s important to not feel discouraged by that. My original calorie intake was set at 1,000 calories per day and I set a goal to start eating 1,200 calories per day. Diana emphasized the importance of recording my calorie intake because not having enough calories does not help with weight loss. Eating 1,000 calories or less would lead to muscle loss and a slow metabolism. “If you’re not exercising enough, you’re not stimulating your muscles. If you’re not working on your nutrition and you’re just exercising, you’re not going to see results. Everything is 50-50,” said Diana. Everyone wants to lose big pounds in little time, but we have to look at the big picture realistically. When I first started my journey, I wanted to lose 20 pounds, but losing that much weight in a short timespan simply isn’t healthy. Diana said it was important to make this a lifestyle rather than just a diet. “I want my clients to get long-term results and keep that up,” she said. In the four weeks that I’ve trained with Diana, I’ve lost a total of 7 pounds and 5 inches around my wasit. My journey is more than just numbers on a scale — it’s about transformation in all aspects of my life. I wanted more energy, better sleep and to feel more active. Whether you lose weight or not, you’ll see all those unseen benefits. In the beginning of this, my mental goal was to look good for myself but it became more about taking responsibility for my physical well-being. My results might be small right now, but it doesn’t end here. Everyone’s road to a healthy life will always be different than the person next to them because we’re all tryTips to a healthier you ing to achieve differ• Start small ent things physically. • Find the right activity for Therefore, it’s importyourself ant to understand • Throw out all the processed that your path is the foods and start eating whole only one that should foods matter. Being able to attain a healthy • Be more active in any type of lifestyle is a process way and can’t be achieved • Start a log to record your food overnight but you can and exercise start now. www.BakersfieldLife.com

GO & DO

Arts & Culture

Royalty Pole Dance instructor Amanda Baker performs the jade split, her favorite pose.

A NEW LEVEL OF FITNESS

ROYALTY POLE DANCE, SOLITUDE HEALING ARTS TAKE EXERCISE TO NEW HEIGHTS and you engage your core that builds up your muscles as well,” said Vasquez. Vasquez admits that because pole dancing is different, If you’re looking to change up your routine and some people think the sport as risque and it can be taken bring a whole new sense of fitness into your life, the wrong way. However, Vasquez feels like pole dancaerial fitness and pole dancing are two noning is her gateway sport and has grown in other forms of traditional forms of fitness that help build strength and fitness because of it. flexibility. “I got into other forms of fitness because I wanted to Royalty Pole Dance owner get better at this. People use it as a Carmen Vasquez describes pole very strong form of expression. It’s dancing as a “super-sport” because bold and cutting edge. That’s what “People use it as a very it involves a form of gymnastics, sets it apart,” said Vasquez. dance and coordination. Vasquez strong form of expression. Royalty Pole Dance instructor said pole dancing is similar to other It’s bold and cutting edge. Amanda Baker mentions that she normal workouts because it reThat’s what sets it apart.” has grown as an athlete because of quires strength training, repetitions her pole-dancing experience. and sets. Vasquez and Baker encourage “If you’re doing a lot of the danc— Carmen Vasquez, owner of everyone to try pole dancing and ing part of it, it’s also cardio, too, Royalty Pole Dance move past the stigma behind it bebecause you’re moving around fast

By Julie Mana-ay Perez

Bakersfield Life Magazine

January 2020

PHOTOS BY MARK NESSIA

Left: Solitude Healing Arts owner Sheila Mauck. Below: Royalty Pole Dance instructor Amanda Baker.

More Information Royalty Pole Dance 10810 Rosedale Highway Royalty Pole Dance offers introduction to pole, flexibility and pole silkii classes. The first class is $15 and there are class bundles that range from $80 to $180. For more information, go to www.bakersfieldpole.com. Solitude Healing Arts 9339 Rosedale Highway, Suite E Solitude Healing Arts offers stretch, meditation cocoon and barre classes. Prices vary for members and nonmembers. For more information, go to www. solitudehealingarts.setmore.com.

cause it helps people get in shape, regardless of body type, age and background. “It’s only your mind that holds you back, not your body or anything else. It’s what you tell yourself you can or can’t do,” said Baker. At Solitude Healing Arts, owner Sheila Mauck describes aerial fitness as a low-impact sport with isometric types of techniques and yoga. “It’s an ideal way for people that don’t have upper-body strength to build that strength. It’s different for everyone but it offers the same benefits,” she said. Mauck adds that aerial fitness is spiritual but focuses on community and connecting while disconnecting from the distractions around people. Because it is holistic fitness and is compared to physical therapy, “clients are able to release, recharge and become one with their body,” Mauck adds. “We’re working different components of our body but doing the same thing. Altogether, the classes are small for intimacy and safety. It’s not an easy art to do but it’s something everyone can do,” said Mauck. Gracie Howell, Mauck’s personal assistant at Solitude Healing Arts, said the classes she’s taken have helped her heal physically from her own personal adversity. Though it can be intimidating, both Howell and Mauck encourage people to try aerial fitness because it’s a great way to stimulate the mind, body and soul. “It’s not like exercise. We feed off of each other. We’re all rooting for one another, which is amazing. We empower one another in the class,” said Howell. www.BakersfieldLife.com

PHOTO BY MARK NESSIA

Allie Mae Perkins (left), Lindsay Book (middle), and Alexandrea Garzaro (right).

CREATING A BETTER

YOU

Positive body image starts in the mind, not the mirror

Garzaro runs her own business as Grind Body Shop and Grind Babe. She is a weight loss specialist for women Throughout time, people in Bakersfield looking to better their jump from diet to diet, on lifestyles with fitness regimes. to the next trend. Because With social media being the social media is at the fingertips of prevalent influencer among people, society, the issue with body image it creates an unhealthy image of who becomes more present every day. people need to be. But what about the role people and “It has the biggest effect on how we social media play in the way we see perceive ourselves. It projects one-sidourselves? Body image and self-esed images. There’s not many people teem start in the mind and not in showing the grind of where they are,” the mirror. she said. “A lot of people take it out of Because social media is one-sided, context and has a negative connopeople don’t see the entire picture and tation, but if we break down body begin to create unrealistic expecimage, what it does is cause an tations of what we can really in the – Allie Mae Perkins emotion inside of us. It’s a feeling lifestyle we currently have. created within ourselves, like past Bakersfield YouTuber and Instaexperiences and what society says gram blogger Lindsay Book is an advocate for positive we should look like and if we fit into that mold,” said body image and living a healthy lifestyle through Grind Body Shop owner Alexandrea Garzaro. Julie Mana-ay Perez

"When you start believing that you are beautiful, you can do anything. Start believing in yourself first before any impact can happen.”

Bakersfield Life Magazine

October 2019

her social media platform. Amid the digital age, image is everything. “I think we can see from social media, all of (these) ads include humans. We look to these people and see what they have and see that we can’t live without that product. ... Body image is such a big deal because not everyone is that one image like Barbie,” Book said. “Not everyone is Barbie.” Because there seems to be a standard for what the perfect body is, people begin to transition into these diets like keto, paleo and vegan diets. “We have a cookie cutter view of what people should look like. That is something our culture can do, push (diversity) out to the media,” said Book. Beautiful Life Nation owner Allie Mae Perkins is another advocate for positive body image. Perkins’ business allows her to elevate the confidence of extraordinary women through confidence camps and women’s workshops and transforming the way women look at themselves. “We have social media and TV stuffing down our throats what a beautiful woman is. We compare ourselves to that image,” said Perkins. “We go from diet to diet because we strive to (become) what society wants us to be. We are not concerned about being our healthiest self.” Yani Valdes, a yoga instructor at Cal State Bakersfield shared her experience with her own body image growing up. I was always bigger my entire life and I think that I wanted to be a certain way, not because it made me feel good, but because others looked a certain way and I wanted to have that,” she said. Valdes also admits she wanted things for herself that were stemmed from other people’s opinions. The issue with body image is often linked with women, but it also affects men too. Anthony Jauregui expresses how his relationship with his own body image has affected his life. “I was in a relationship with someone who was a lot more attractive than me and a lot of that put internal pain in me to want to look better. A lot of that influenced me to want to take care of myself,” he said. To create positive body image, one must identify what beauty means to them. “Positivity is a feeling. It’s an emotion we create. Continue to tell yourself you’re pretty. When you can feel something, you start to believe it. And when you believe it, it becomes our reality. If you think you’re not beautiful, that projects onto the world. And the world only reacts to what we give them,” said Garzaro.

Books, Perkins and Garzaro all share thoughts on how to create positive body image for people, like focusing on your health, learning to love yourself, accepting that there are different body types and believing in change. “Start embracing yourself and it transforms you. When you start believing that you are beautiful, you can do anything. Start believing in yourself first before any impact can happen,” Perkins said. Book longs for a change in the way people perceive their bodies. And if people don’t, the cycle repeats itself. “My generation has been broken by this, my mom’s and grandma’s generation has been broken by this. I do not want the next generation to be broken by this. I don’t want these girls to think they have to be measured by these unrealistic standards thinking that they are not beautiful because they are in their own way,” said Books. Both Garzaro and Perkins said if someone has low confidence in their body image, they need to break it down as to why they feel that way. “It’s interesting how deep body image goes beyond weight. If you still see yourself as the big girl, you will always see yourself as the big girl in the mirror,” said Perkins. “Break down the layers of insecurities, the root cause of the issue and that’s how you start feeling confident.” Garzaro expresses that moving forward from a negative body image can be an issue. “It also stems down to a deeper issue than body image itself. Because if we’re trying to please somebody else then there’s something that was rooted in our lives that caused us to be this ‘people pleaser’ instead of actually facing the problem, we’re changing our body,” Garzaro said. Perkins also mentions that until that person learns to love themselves, how do they expect anyone else to love them? “Until you identify the insecurity you have, you have to identify the mask to cover it up and why you did it in the first place,” she said. Garzaro suggests for those who are struggling with their body image to start working out to begin creating a positive image for themselves. “What fitness does is it’s the foundation of taking control of your body and life. If you could find control in one aspect of your life, no matter how small, they start to propel you into believing in yourself,” she said. “When you feel empowered, there’s nothing that could stand in your way.” A healthy image and self-esteem are a big part of a person’s well-being and it starts with you. www.BakersfieldLife.com

PEOPLE & COMMUNITY

Study Hall

Mark Machuca, Manny Franco, Gibby Spuevelda, Sebastian Cardenas, Latanjah Crystian, Carlos Aguilar, Alvaro Isidiro and Edward Mitchell.

South High Robotics club members Alvaro Isidiro and Edward Mitchell at FIRST Robotics competition in Lancaster.

INNOVATE. INVENT. INSPIRE.

SOUTH HIGH ROBOTICS AIMS TO ENCOURAGE ENGINEERING, TECHNOLOGY AMONG PEERS By Julie Mana-ay Perez

South High Robotics takes their education to the next level by sorting a team that would lead to innovate and inspire other students to explore the world of robotics, a field that includes the creation of science, engineering, technology, design and construction. The robotics team at South High School was established in 2019 after then-junior and team captain Sebastian Cardenas attended California State Summer School for Mathematics and Science, where he experienced robot programming and website development. While there, Cardenas met a friend who introduced him to the idea of competing with a robotics team and he wanted to bring it back to his high school believing robotics would provide a great opportunity for engineering and technology to his peers. Cardenas said he wanted to end the stigma of students everywhere who limit their capabilities because of where they come from. He wanted to introduce robotics to his peers and give them a chance to experience it. “None of the students’ parents are engineers, so a lot of students doubt themselves and they come into robotics thinking that this is just for smart kids,” Cardenas said. South High senior Carlos Aguilar has also been a part of the robotics team since it was established in 2019 and said he and his team, who were all juniors and freshmen at the time, faced obstacles with their time management and teamwork. “It was a learning experience because I had to learn key components to succeed. We taught ourselves how to use the programs and design a robot. Every time we had an obstacle, we had to overcome it,” said Aguilar. Cardenas mentioned South High began a program for a robotics class last year but was only available to senior students. “My initial purpose of starting a club was that anyone that came to South High, no matter their grades or previous experience, can have experience in robotics,” he said. Though Cardenas and his team were optimistic going into PHOTOS COURTESY OF MANNY FRANCO

robotics, he admitted they struggled with time and organization. Club adviser and teacher Sean Davis said the debut of their club was nerve-racking because no one realized how much team effort needed to be contributed to be successful at their competitions. “It was our first year, things were going wrong and we couldn’t troubleshoot,” said Davis. Learning from their rough start, the team grew in numbers and began dividing the work amongst groups but still working as a team to be more efficient with deadlines. Davis admits the team’s biggest struggle was organization but has seen the team grow more than he expected in just a year. “For the most part, it’s them. They get more students in and teach them how to code. They really stepped up and they were able to rise to the challenge. This year they’re leaving a team behind that can control everything on their own,” said Davis. Not only is South High Robotics one of three teams in Kern County to participate in FIRST (For the Inspiration and Recognition of Science and Technology) Robotics, but their team took home the Highest Rookie Seed award and Rookie Inspiration award at the Aerospace Valley Regional in Lancaster, California. Their team will compete again in Lancaster on April 1. Cardenas hopes his team does better at the competition this year but ultimately wants the club to stay around for years to come. Both Cardenas and Aguilar said they allow newer members to get hands-on experience to pass on their knowledge after they graduate this school year. “We want to give our experience to underclassmen so that they can go on and continue after we graduate. It’s important to mentor them to make sure they know,” said Cardenas. Cardenas wants students to be mindful of their capabilities and encourage more students to get into activities they’re afraid to explore because of their backgrounds. “I think you have to break that stigma. Every person you bring to the door, you have to leave them with the mentality that they can do this but you also have to have the same confidence that engineering is something you can do,” said Cardenas. www.BakersfieldLife.com

Please turn to Page 62

www.BakersfieldLife.com

“We’re very passionate about the world of different styles so we’re trying to kind of get a hit on everything as we go.” Different types of grains are used to achieve different colors of beer.

- Don Bynum

Kevin Michaelson Jones, Don Bynum, Mike Lahti, Justin Hill and Ryan Rangel

periment other beers to possibly add to their menu. “We do all kinds of weird stuff like we have a pineapple milkshake IPA coming out, we have a pear and golden flower ale coming out. We’re very passionate about the world of different styles so we’re trying to kind of get a hit on everything as we go,” he said.

After the fermentation stage is complete and the beer is ready to go, they can go out to kegs or to be canned. Temblor Brewing Company owns their own canning machine.