Visalia Lifestyle Magazine: The Foodie Issue – July 2019

STYLE, ART, CULTURE, + EVENTS OF THE SOUTH VALLEY JULY 2019

FOODIE ISSUE

Home Tour

THE BOYAJIAN BACKYARD

Page 32

TRAVELER’S TREK

SOUTH AFRICA A FEAST FOR ALL THE SENSES Page 20 EPICURE

ABOVE AND BEYOND BURGERS Page 42

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32 HOME TOUR

THE BOYAJIAN BACKYARD For Sharon and Scott Boyajian, a summer evening is the best time to be outside, enjoying their picturesque backyard at the stately home they’ve owned in northwest Visalia’s The Lakes neighborhood since 2000. In fact, it’s the main reason that they completely redesigned the area in 2017.

WHAT'S INSIDE 8

Letter from the Executive Editor

30

Word Play

38

Charity: Guest Chef Series

54

Downtown Scene

56

Fitness Challenge

58

Happenings

10

16

FAMILY TREE FARMS: GROWING COMMUNITIES AND FLAVOR

ASSOCIATED CHARITIES: A GIVING SPIRIT FOR MORE THAN A CENTURY

20

42

SOUTH AFRICA: A FEAST FOR ALL THE SENSES

ABOVE AND BEYOND BURGERS

FARM TOUR

TRAVELER'S TREK

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REFLECTIONS OF VISALIA

EPICURE

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Circulation of this issue: 15,600 © 2019 DMI Agency

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FOR MORE INFORMATION OR TO SUBMIT A STORY IDEA, CONTACT ME AT KAREN@DMIAGENCY.COM

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W

elcome to the annual Lifestyle Magazine Foodie Issue.

If you consider yourself a true foodie (which the Urban Dictionary describes as a person who spends a keen amount of attention and energy on knowing the ingredients of food, the proper preparation with top-notch ingredients and exemplary preparation), this issue is going to melt in your mouth.

While I am more of a food lover (someone who simply likes to eat and is willing to hit the gym three days a week because of it) than an actual foodie, I feel pretty fortunate to live in a food-centric town. So should you. Considered the breadbasket of the world, Tulare County is one of the most prolific farmlands in the nation, and our restaurants are richer because of it.

What started as a trend in the early 2000s, farm-to-fork is here to stay. Local restaurants like to source ingredients from local farms for the freshest, in-season ingredients, and supporting these establishments helps us to eat healthier, but also supports our local growers and farmers.

This month’s culinary submission by Michelle BacciJessen of The Butcher & Baker keeps with the farm-to-fork theme. Using the freshest local produce available, her recipes, starting on page 42, feature delicious blackberries, corn, watermelon, peaches and blueberries sourced from local growers, as well as mint that she and husband James grow themselves. You don’t get much fresher than that.

Also in this special issue, we are thrilled to introduce you to Family Tree Farms, the family-owned company whose mission is to consistently produce, package and market the most flavorful fruit in the world. You’ve probably driven by their research facility on Hwy. 99 and wondered what it was about. Turn to page 10, where you can find out about what they do, why they do it and why Family Tree Farms values its home in the most productive agricultural area in the world. You can also find one of their recipes on page 14.

We wrap up this issue feeling incredibly grateful for the fertile land where we live, and also for the abundance that most of us enjoy. We appreciate our loyal readers and valued advertisers and hope that you’ll join us to support local. Whether seeking produce, furniture, or services, buying local supports many families who in turn support our community as a whole.

KAREN TELLALIAN EXECUTIVE EDITOR

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F A R M T O U R

FAMILY TREE FARMS: GROWING COMMUNITY AND FLAVOR T E X T

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B U R N S

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e’ve all driven past the rustic building with the Family Tree Farms Research and Development Center sign, just off the 99 freeway, and I’ll wager that most of us have wondered what goes on there. We recently had the rare opportunity to visit and learn more about the family-owned company whose mission is to consistently produce, package and market the most flavorful fruit in the world.

It truly is a family business ~ from the grandparents to their kids to the adult grandchildren, each individual in the family owns their own land and is under the umbrella of Family Tree Farms.

Everyone participates in the operations, in some way, and all who work for the business must also spend one or two summers working in the R&D facility.

We joined a tour that was part of what Family Tree calls “Flavor Tech University,” a multiday educational opportunity provided to representatives from their “retail partners” who carry the company’s produce in their stores. We were lucky to meet several friendly produce managers from Texas’ H-E-B Markets. The partners take part in classroom and field activities that educate them on the fruit, how they’re grown and cultivated, and how they are harvested, packed and sent to stores.

Family Tree Farms is the main provider 10 L I F E S T Y L E | J U LY 2 0 1 9

BY

F R A N K

M I R A M O N T E S ,

of stone fruit for H-E-B, supplying plumcots, peaches, nectarines and more.

One of the produce managers from San Antonio who’s been with H-E-B for 40 years appreciates the chance to augment his knowledge, as it makes for better customer service and trust.

Fruit breeders from around the planet – 28 to be exact – are currently represented here. The process begins when a breeder (from France with the best peach in the world, for example) calls Family Tree Farms. Representatives from the company travel to see the fruit and meet the breeder. If they agree that the fruit is of the quality and uniqueness that Family Tree requires, they plant here in California; when the fruit is marketed, part of sales goes to the breeder in perpetuity.

It’s a slow and steady process that takes patience, skill and gut instinct.

Starting with a branch to grow a little tree, the sapling is then planted and meticulously cared for as it grows to a fruit-bearing stage, a three- to five-year process. Extra steps are taken in the field to cultivate extra flavor and sugar.

In the packinghouse, even more steps for differentiation ensure the highest quality and sorting.

After a brief introduction to the day, we climbed aboard the “People Mover” for a ride out through the orchards ­—

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driven by Troy Jackson, tour guide and patriarch David Jackson and Cal Muxlow on speaker duty. Grandsons Trent Jackson and Grant Garcia were also with us, available to answer questions and provide more information as we stopped in different areas to see and taste the fruit.

We tasted Cobblercots first. Extremely sweet and juicy, they are (unsurprisingly) the best apricots I’ve ever had. Every year, the grandkids bring two totes to grandma; they last months in the refrigerator while she makes a steady stream of cobbler with them, hence their name.

We stopped at other orchard locations to pick and taste Summer Punch plumcots, white nectarines and the very unique Turtle Egg Plumcot – a super sweet variety that is very popular in Asian countries. (Here’s an interesting note: The Asian market prefers “bloom,” the naturally occurring wax to remain on the fruit; it indicates that the fruit is fresh. Conversely, Americans want their fruits nice and shiny, with the bloom removed.)

All told, Family Tree has 5,000 acres of stone fruit, and they are always working on new fruit and flavors. Each year, 500 acres are replaced with new plantings, such as the “Plapples” we saw.

These are a ways off from market at this point, but I can hardly wait to taste them!

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Riding through the orchards, I noticed an occasional tree with a different fruit growing on it - branches of plums on an apricot tree. These are the crosspollinators that make the fruit mash-ups grow. With the rising costs of bringing bees in each year, the company has planted more pollinators to make it easier for bees to collect pollen, which means they don’t need to place as many hives.

“We are always farming light," Jackson said. "In the orchard, you want to use all of the sun as much as possible.” It’s the key ingredient that puts sugar and color in the fruit and makes buds for the following year. How do you harness all that sunlight, we wondered aloud? Turns out it’s all about summer pruning.

Sunlight doesn’t go past two or three branches, and pruning keeps the trees 12 L I F E S T Y L E | J U LY 2 0 1 9

open so the light can go all the way to the bottom. We did see that the fruit grows almost all the way down the trunk.

For the first harvest, the fruit is picked starting the top.

With properties in Fresno, Tulare and Kings counties, Family Tree Farms values its home in the most productive agricultural area in the world. (Did you know that Tulare County has more dairyproducing cows than people?)

As with all the farmers I’ve met, Family Tree strives to be as efficient and effective with water as possible. Drip irrigation is used in several areas for complete control of the water; each tree receives the same amount of water every time, with nutrients added if necessary.

Furrow irrigation is also utilized. Using gravity, water flows down between rows

of trees, seeping into the ground to refill the soil reservoir. Similar to controlling the amount of drip irrigation water, flow to each furrow is individually controlled.

In one orchard, farmworkers were harvesting on large, motorized platforms that can be adjusted in height and speed, picking Black Plumcots – known as “Plumogranates.” (Although it is not truly a pomegranate, its antioxidant level rivals that of poms). Platform picking is much easier on the workers as it is not necessary to move the ladders and eliminates the steps and energy used climbing up and down, which accounts for 40 percent of picking time, so this is also much more productive. No driver is required ~ the platform stays in the center of the row and workers control its movement based on the rate of picking.

F A R M T O U R

Back in the R&D Center, we found a counter laden with fruit from all over the country and the world. The “students” were ready to take part in an extensive tasting and feedback session. Each person was given an iPad to evaluate the exterior and interior appearance and flavor of each product. They could also provide any other comments they wished. This electronic input is used to determine whether the fruit will be grown there.

To end our morning, we made an unofficial stop at the Swedest Fruits Stand in Kingsburg. Conceived and run by the grandchildren - Lindsey Ardavanis, Jacob Peterson, and Trace and Jett Jackson - the stand sits on a busy corner.

A beautiful towering oak tree provides

cool shade over the plot.

A fun variety of produce was available – donut peaches, three varieties of apricots, even Pink Lemonade Blueberries were among the selections. A goodsized bag that you can fill to the brim is yours for $5.

Noting that although many people want to pick their own produce, there are some folks who would rather not get out of their cars in the heat, so a drivethrough is available - a fruit stand first!

Running the stand provides valuable experience with the business and money for “college, cars and savings.”

Swedest Fruits is open for the summer, possibly into early September, after which school and studies become

the kids’ main focus again. Whether in the Research and Development Center, the orchards or the fruit stand, the feeling of family is everywhere, the foundation of every aspect of the business.

Jackson summed it up: “There are three ingredients of life: water, food and shelter. We as a family feel it’s a calling to have the opportunity to grow food for people and to distribute it around the world. Our label depicts each of those three ingredients. We are on the banks of the Kings River; the trees symbolize the food; and our home represents shelter. The artwork depicts a family growing the food for people around the world.” L

F A R M T O U R

FAMILY TREE FARMS PLUMCOT FARRO SALAD Serves 6-8 INGREDIENTS 4 cups water 1 1/2 cups dried farro 2 teaspoons kosher salt 1 pound plumcots, diced 1/4 red onion, finely diced 1/2 English cucumber, quartered 1/2 cup sliced almonds 5 ounces goat cheese FOR DRESSING 2 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1 clove garlic, minced

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DIRECTIONS Fill a large pot three-quarters full of water and bring to a boil.

Add dried farro to boiling water and cook for 10 minutes.

While farro is cooking, whisk together liquid ingredients – olive oil, balsamic vinegar and honey – in a small bowl for 60 seconds and set aside.

Drain farro into a colander and cool till room temperature.

In a large bowl, toss farro with plumcots, cucumbers, almonds, red onion, goat cheese, salt and pepper.

Toss salad with balsamic dressing. If serving salad later in the day, refrigerate salad and dress 30 minutes before serving.

ASSOCIATED CHARITIES

A GIVING SPIRIT FOR MORE THAN A CENTURY T E X T

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appreciate passionate people individuals so committed that they take every opportunity to promote what they feel is important. Recently, I received a call from Meriel Heinsohn, one of these passionate human beings.

I have known her for many years, and I can tell you that this 92-year-old’s passion for Associated Charities of Visalia runs as deep as the needs of the community in which she lives. When we talked, she reminded me that Associated Charities is one of the oldest charitable organizations in town and predates many of the more well-known helping groups.

But despite its century-old existence, many in the community have never heard of it and Meriel wants to change that, and I’d like to help her.

Visalia is no stranger to poverty and extreme need. For 167 years, the town has had its share of poor and needy

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people. But fortunately, during that time, there have been individuals and organizations willing to step in and help.

For example, in 1892, when a widowed woman developed pneumonia and could not work, L.A. Johnson, a Visalia businessman, led a community collection drive and raised $18 for her family. Again in 1910, a medical emergency put a husband and wife in serious peril and they were unable to work. Dr. C.M. White went to the community for help and again the people in town came through.

Then two years later, a couple and their three children were quarantined in their home by measles. Unable to work, the couple was going through difficult times.

When the plight of the family came to the attention of Capt. R.C. Laverty of the local Salvation Army, he delivered emergency food and appealed to the community for help. The response was overwhelming.

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During the many times of need, fraternal and religious organizations, medical personnel, government officials and random other folks would sound the alarm when a need was discovered.

But these efforts, although successful, oftentimes lacked consistency and timeliness.

By 1915, the first attempt was made to improve service delivery to those in need. A committee called Visalia Associated Charities was formed within the Young Women’s Christian Association (YWCA). It seemed to be the logical place for such a committee as the YWCA’s main mission was to look out for the “welfare of the women and girls.” Even though the committee was part of the YWCA, it acted autonomously, keeping its finances separate from the parent group.

On May 31, 1922, it formally broke

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Associated group: Current members of Associated Charities: seated from left, Shirley Martin, Eleanor Hawkins, Betty Miller; standing from left: Bess Smith, Meriel Heinsohn, Sue Wehmueller.

Not pictured: Pam Link, Mary Salierno.

Photo courtesy of Meriel Heinsohn Associated sweet: Businessman Henry Jerusalem, third man from the left, stands in front of the S. Sweet Co. on Main Street between Court and Church streets. Associated Charities received a sizable donation from his estate. Circa 1890.

Associated state: The official State of California certificate of incorporation for Associated Charities – 1922.

away and incorporated as Associated Charities of Visalia. Its broad purpose was to distribute funds “to assist and relieve the poor, the unfortunate, the distressed, the aged, the infirm, the afflicted, the orphaned and half orphaned and all worthy needy persons.”

The articles of incorporation identified the form in which help from the organization would be provided, which included “by donation and loans of money and other property, by care, shelter, and by other means....” The group began with $3,500, a sizable donation from the estate of Henry Jerusalem, a longtime Visalia businessman. With the gift, the “Henry Jerusalem Memorial Fund” was established and still exists today. The names of the first board members read like a who’s who of Visalia: Maud H. Perkins, president; Anna C. Locey, secretary and treasurer; Julia Levy, Minnie Lawrence and Mary Louise Maddox.

Immediately after the group formed, planning began for a big gala benefit dance to be held at the Visalia Municipal Auditorium on the evening of Nov. 21, 1922. The Visalia Daily Times did its part to promote the event to the town of about 8,000 people. “Join the group with a paid membership,” the newspaper encouraged, “but if you are a dancer, dance with the delight for those 18 L I F E S T Y L E | J U LY 2 0 1 9

deserving unfortunates whom your dance money may benefit. The more you dance ... the better you and they will feel afterwards.” And the dancers came.

When the proceeds were tallied, $300 had been raised.

Over the years, Associated Charities continued to raise money and help those in need. It regularly provided food and clothing and, by 1923, according to the Visalia Daily Times, it had become the organization “through which most of the indigent persons in Visalia are cared for....”

But it was clear that group members had a special place in their hearts for kids. As the 1923 Christmas season approached, Marion Horrocks, Visalia city nurse, had been keeping track of the “needy” children in town. By Dec. 21, the number on the list had grown to 125.

Associated Charities led a toy donation drive and thanks to the generosity of the community, the “toy pile” grew large enough at the municipal auditorium that each child on the list received a gift from Santa.

According to Associated Charities, in 1930, the group “founded the Visalia Relief Council” and, much later, “it helped with funding and board leadership” for the Visalia Emergency Aid Council.

Assisting VEAC continues to be the group’s major goal still today.

In addition to supporting VEAC, the group’s focus remains on children.

But this is a low-key, behind-the-scenes organization. Members work quietly and closely with school nurses at Visalia Unified to provide necessary student health and hygiene supplies not funded by other programs.

Associated Charities is well-managed and financially solvent, receiving most of its income from returns on investments through the Henry Jerusalem Memorial Fund.

Meriel is the current president and she has been a member since the early 1980s.

The rest of the board consists of Bess Smith, Sue Wehmueller, Shirley Martin, Eleanor Hawkins, Betty Miller, Pam Link and Mary Salierno. They are a quiet and unassuming group, passionately committed to helping those with basic needs.

We are frequently reminded that the poor and needy will always be living among us. And I’m convinced that Visalia will always have individuals and organizations like Associated Charities willing to step up to help alleviate the suffering of the less fortunate.

If you would like to make a donation or know more, please write to Associated Charities of Visalia, 4412 W. Elowin Ave., Visalia CA 93291, or call (559) 627-1533.

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Boomslang Tree canopy walkway in Kirstenbosch National Botannical Gardens.

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View of Camps Bay Beach - an affluent suburb seen from the top of Table Mountain.

The mountain's sandstone top was flattened by ice sheets 300 million years ago.

T

he sights, sounds, smells and flavors unique to South Africa make it a destination unlike any other. Three times the size of California, this country has a richness of experiences, many of which can only be found there.

Thankfully, the dollar’s strong buying power makes these adventures affordable (after paying for the two 12-hour flights to get there!). However, such a vast area requires planning to pair the seasonal weather with what you hope to see and do.

So where to go? Visiting a country’s capital is often a place to start. But in South Africa, where three separate capitals span the country (one for each branch of government), that’s not sensible. And the country’s largest city, Johannesburg, offers limited sightseeing, and safety concerns discourage visitors from walking about freely. Instead, the hotels and restaurants cluster around

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shopping malls to create secure areas.

But Cape Town, South Africa’s second-largest city, should be on every traveler’s bucket list. One of the most striking spots in the world, Cape Town is nestled between the ocean and a larger-than-life, flat-topped mountain.

More than just a pretty face, this city’s location at the southern tip of Africa (one of the world's busiest trade routes) has given it real character. As successive waves of foreign traders have settled here, their disparate rhythms and cultures have blended to make Cape Town a melting pot of creativity, cuisine and color.

Cape Town’s vibrant Victoria and Alfred Waterfront is a sensory banquet.

The briny air carries the sound of voices with an appealing mixture of two very different cadences: a clipped DutchAfrikaans lilt and relaxed British accent with a lazy drawl. The harmonious voices

of male singers are always in the air as well, as one group after another performs on the waterfront in a style of a cappella singing made famous by Ladysmith Black Mambazo (debuted on Paul Simon’s 1986 “Graceland” album).

The sights are just as remarkable. It’s the country’s oldest harbor and deepwater dry dock. Access for ships into this busy tourist center has spawned inventive pedestrian bridges (whose periodic operation makes for fascinating watching). If local artists and crafts are your passion, head to the harbor’s Watershed Craft and Design Market (complete with onsite shipping - the most expensive part of the shopping!).

Museums abound; the newest and most unusual is the Zeitz Museum of Contemporary African Art. It was created from 42 abandoned grain silos; its imposing architecture is compelling.

Cape Town’s food is unique and diverse,

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Clouds moving in on the cable car building at the top; lots of hyraxes are on the rocks.

combining Malaysian, Indian, Dutch, French, Portuguese and African flavors.

And the music in each eatery is just as unexpected. Our meal at an Italian café, accompanied by Frank Sinatra and Bocelli, could have convinced us that we were sitting 10,000 miles away at Little Italy in downtown Visalia were it not for the unusual pizza toppings (tikka ostrich or halloumi cheese, anyone?).

As good as the sights, sounds and flavors are at Cape Town’s waterfront, the nearby southernmost peninsula is just as full of new sensations and spectacular vistas. This drive south includes Kirstenbosch National Botanical Garden’s tree canopy walk and magnificent indigenous flora, the soft white sand of the upscale Atlantic Ocean beaches of Clifton and Camps Bay, the warmer Indian Ocean’s of Boulder Beach and its colony of penguins, the funicular ride up to the Cape of Good Hope, where these 24 L I F E S T Y L E | J U LY 2 0 1 9

two oceans meet, and the aerial cableway to the top of Table Mountain.

This last activity is an unpredictable one. The Cape’s weather already differs from rest of South Africa; hot, sunny and dry conditions in one promises rain in the other. But this contrary weather is also fickle, changing at the drop of a hat as these dual ocean currents squabble where they converge at the peninsula tip. Passengers can actually begin the 3,500-foot cable car ascent to Table Mountain with beautiful blue skies to exit just 5-6 minutes later on a mountain socked-in with fog. Despite the view (or lack thereof), visitors find the furry little hyraxes (nicknamed dassies) that populate the mountaintop quite entertaining.

I thought these oversized guinea pigs rather endearing until one bared its sharp teeth when I took its picture … definitely not a smile!

Another must-see area just outside

Cape Town is Cape Winelands, South Africa’s prestigious 350-year-old wine farms. Touring one or more of the six wine routes, viewing the lovely Cape Dutch and French manor houses, and attending a wine-pairing dinner are not to be missed.

No trip to Africa would be complete without going on safari. South Africa has some of the best, and accommodations range from bush camping to those with private plunge pools and gourmet dining.

We chose the latter scenario at two private reserves – Sabi Sabi and Lions Sands. Both are within Kruger National Park, South Africa’s largest nature reserve (and second-largest on the continent).

We had been told that seeing these animals in their native environment was an experience unlike any other, but nothing could have prepared us for how overwhelming and moving it was when these magnificent creatures were standing

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just feet from our open vehicles. Repeated over and over, the three hour safari drives never became old. Unlike other African countries, the animals in South Africa are so habituated to the jeeps that they pay the passengers no heed. Move away from the vehicle, though, and you could become lunch. So despite having a portable potty on board, no one wanted to be the person to use it (forget that morning coffee!).

The end of each drive brought out the snacks, with cocktails and wine added in the evening. Reality told us that we were standing in dirt next to a Range Rover, but watching the blazing orange sun set while eating biltong (wild game jerky) with drink in hand felt more sublime than the finest restaurant ever could.

The best time to visit Kruger National Park (northeast South Africa) is during the Southern Hemisphere’s dry winter months of April to October. There are fewer mosquitos, less vegetation to obscure the wildlife and the chance to see groups of animals (especially ones that normally would not fraternize) come together at watering holes. With drives beginning at 6 a.m. and the last returning at 7 p.m., the cold is a factor.

We brought many layers, gloves with “tech” fingers for camera, and each vehicle supplied blankets. Despite the morning and evening chill, the afternoons in September were lovely, well into the 80s. Evening meals were often 26 L I F E S T Y L E | J U LY 2 0 1 9

served in a large outdoor dining enclosure called a boma. With bonfires burning along the periphery and food cooked on grills or over wood fires in pots (three-legged, cast-iron potjiekos), I still have items with that pungent wood smoke smell almost a year later. The aroma never fails to trigger memories of the first giraffe emerging from the trees, a leopard sitting in the crook of a tree branch or a herd of elephants that walked past our windows with babies in tow. The only thing I will not miss about safari? Fighting my way out of mosquito netting in the middle of the night.

Everything in South Africa is an adventure, even the everyday lekker (slang for tasty) edibles: • Gatsby: Few foods are as Capetonian as a Gatsby. Amazingly inexpensive, this large submarine-style sandwich crammed full of meat, french fries (chips) and sauce is almost impossible to finish.

• Bunny Chow: A classic meal of Indian influence, it’s essentially half a loaf of hollowed-out bread filled with curry (beef or chicken) and has nothing to do with rabbit. Like the Gatsby, few people manage an entire portion.

• Wild game: Although “African”themed restaurants might convince you that zebra, kudu, springbok and warthog are regular features of the South African diet, the proteins commonly eaten here are beef, pork, lamb and chicken.

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Top left: Chakalacka on left and ostrich carpachio at right at the Basculle Whiskey and Wine Bar at Cape Grace Hotel by Bascule Pedestrian Bridge. Top right: Malva pudding - moist and yummy apricot-flavored cake with a cream sauce. Bottom left: This Springbok antelope filet tastes like filet mignon. Springbok is the national symbol of S Africa. Has roibus sauce, butternut squash and veggies. Bottom right: Marula jam tastes a lot like apricots.

• Braai: This is one of the first DutchAfrikaans words that most tourists learn.

It’s the South African take on traditional backyard barbecue, heavy on the meat.

No restriction on what you can braai; most include boerewors (coiled spiced sausage).

• Bobotie (buh-boor-tea): This is a Malay creation of minced meat topped by an egg mixture with spices and dried fruit. Considered the national dish, it’s a comfort food on cold nights.

• Chakalaka: This is a spicy garnish or relish of Indian-Malay origin made from onion, garlic, ginger, green pepper, carrots and cauliflower, spiced with chilies and curry and served alongside bread, pap (porridge), curry or stew.

• Rooibos “tea”: Hot or cold, it’s not 28 L I F E S T Y L E | J U LY 2 0 1 9

a tea but a tisane (herbal infusion) from a bush found only in South Africa.

Caffeine-free, low in tannins and rich in antioxidants, it’s now my favorite beverage.

• Marula: Indigenous to the South African woodlands, this fruit has four times the Vitamin C of an equal amount of oranges. Peeled and eaten or made into jam, its large pit’s kernels can be roasted and eaten or the oils extracted for use in health and beauty products.

• Amarula Cream: A liqueur made from the fermented pulp of the marula fruit with cream (similar to Baileys).

• Biltong and droëwors: Spiced and dried cured beef, game meats or filets of ostrich (biltong) and dried sausage (droëwors) are popular snack foods.

• Sweets: These include melktert (custard tart), malva pudding (moist caramelized apricot bread with cream sauce) and koeksisters (braided donuts drenched in syrup with cinnamon, lemon and ginger).

A young democracy just 25 years post-apartheid, South Africa struggles with redistributing opportunity for all its citizens. Yet what we saw were people living each day with genuine smiles and arms open to visitors, seemingly without the resentment and/or anger that one might imagine (or expect after reading or hearing controversial reports).

This country is a remarkable travel destination; just pack a good neck pillow for those long flights - and of course, your appetite! L

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News on writing, books + the world of publishing

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ummer foods can be tempting and magical, whether they are on your dining table or in a book.

“Where the Watermelons Grow” (Harper, July 2018) by Cindy Baldwin tells the story of 12-year-old Della and her family on their North Carolina farm.

Mama is not well, hearing people who aren’t there and doing strange things.

Della determines that it will be her job to get Mama well, with the help of some magic watermelon honey from the Bee Lady.

What food says summer more than corn on the cob, especially if you can make it to Fresno State’s Gibson Market when the first ears are coming in? “Corn Is Maize” (Harper Collins, 1986) by Aliki tells young readers how Native American farmers turned a wild grass plant into a staple food used in many ways from fresh on the cob to poped, dried and ground. Two other books that tell the story of corn are “Corn Is Our Blood” by Alan R. Sandstrom and Robin Nelson’s “From Kernel to Corn.”

Then there is ice cream. The “Sprinkle Sundays” series by Coco Simon, author of the “Cupcake Diaries” and “Donut Dreams,” includes a story called “Ice Cream Sandwiched” (Simon Spotlight, October 2018). Aimed at children ages 8 to 12 years, the stories involve best friends Allie, Tamiko and Sierra. When Allie had to start seventh grade at a new school where the dance is a big deal and the other two are agog over their own dance, the friends have to figure out how to be a team again, and we can be sure that it involves ice cream. Another ice cream book is “Jeni’s Splendid Ice Cream Desserts” by Jeni Britton Auer.

VALLEY WRITERS While a resident of Mariposa, Flora Beach Burlingame was a major contributor of freelance

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articles to the Fresno Bee. Premier among these were her 100-year histories of three Central Valley counties for the Centennial edition. She has won awards for her short stories and magazine articles.

Now she has published her second book, “Path of Progress,” which tells the story of the Rev. John Ogilvie Stevenson, who, in the late 1800s, believed that women were equal to men intellectually and superior morally and spiritually.

During a sermon advocating closing down saloons, he became aware that most of his listeners, being women, couldn’t vote. Thus began a tireless campaign for women’s suffrage.

Burlingame’s first book is “Charcoal and Chalk: John Ogilvie and the Beginnings of Black Education in Texas.”

WRITING CONTESTS Winner in the Write the World Food Writing Competition this spring was

“It Tastes Like Cabbage” by Marnie from Australia. The essay deals with making kimchi, migrant families adapting to new ways and earliest memories. The runner-up was “Cooking and Creation”

by Kara Grace of the U.S., which deals with robot cooking versus the care and creation of the personal touch. This contest and others presented by Write the World can be found at writetheworld.com/competitions/87.

Entries for the Robert Watson Literary Prize at Greensboro Review must be submitted by Sept. 15. Fiction entries must be no more than 7,500 words or 25 pages. Up to 10 pages of poems may be submitted. Entry fee is $14. The winner in each category will receive $1,000 and publication. Winners for 2018 were Sarah Heying for “The Chair Kickers” and Lena Khalaf Tuffaha for “Miss Sahar Listens to Fairuz Sing ‘The Bees’ Path.’” Details at greensbororeview.org/contest.

WRITING CONFERENCE Registration is open for the 2019 Colorado Gold Conference to be held Sept. 6-8 in Denver. Keynote speakers are Marie Force, John Gilstrap and Anne Hillerman.

Acquiring agents and editors include Sandra Bond, Michael Carr, Sylvan Creekmore. Special guests include Sara Dahmen, Debra Dixon and Diane Lasek. Special add-on options include a Thursday intensive “A Book in a Day” with Debra Dixon and various one-on-one mentor appointments. Fees increase closer to the event. Until July 31 , the non-member fee is $499. Details at rmfw.org/conference.

THE LAST WORD “When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.”

– Tecumseh (1768-1813) L

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A BACKYARD TRANSFORMATION THAT IS PERFECT FOR A SUMMER PARTY T E X T

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y the time July arrives in the Valley, summer is firmly planted. Long, hot days give way to cooler evenings, a time when many residents take the opportunity to go outside for an hour or two, checking on plants, vegetable gardens and the neighborhood.

For Sharon and Scott Boyajian, a summer evening is the best time to be outside, enjoying their picturesque backyard with friends, family and their beloved Husky, Koji.

In fact, it’s the main reason that they completely redesigned the area in 2017.

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The BOYAJIAN BACKYARD

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RESORT-WORTHY DESIGN The Boyajians purchased their home in The Lakes in 2000, when their three daughters – Elizabeth, Samantha and Kaci – were all still in the single-digit age range.

“We lived in another area of The Lakes and always admired this home,” Sharon said. “We loved the view of the backyard from the lake, and we also loved the outdoor kitchen.”

For those unfamiliar with the northwest Visalia neighborhood, stately homes are perched around a large, shallow lake that intermingles with winding roads. Flocks of geese often silently float on the water.

Residents have a boat dock, and many take their pontoon boats for an evening ride around the neighborhood.

The Boyajians spotted their future home on one such evening jaunt.

Back in 2000, the yard featured a lush green, sloping grassy area from end to end and a small, cobalt blue pool located

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on the shady, east edge of the lawn. They could easily imagine living there, an ideal spot for their young daughters to grow up.

As is often the case with family homes, as the family changes, so do its surroundings.

With their daughters grown and beginning their adult lives, Sharon and Scott had time to devote to their latest home improvement endeavor: reimagining the backyard.

In 2016, they called trusted colleague John Sweeney of Paradise Pools.

“We have an excellent working relationship with John, and we have become good friends,” Sharon said. “The yard was essentially a blank slate, with nothing but grass.”

The trio walked toward the boat dock one day, brainstorming ideas and surveying the possibilities for the space.

Unbeknownst to any of them, they were all thinking the same thing: It was time to drastically change the order of

things and make the pool the centerpiece of the space.

A phone call Sharon had with her sister confirmed that her idea was a good one, and it prompted her to suggest to Scott moving the pool. He agreed, surprised that they had both come to the same conclusion. Scott called John, who enthusiastically agreed as well, and the design flowed from there.

Construction and landscaping in 2017 took almost six months because of higher-than-average rainfall. So when the end of May rolled around, the Boyajians were anxious to have an open house-type gathering to share their new space with friends and family. This month, they are preparing for their third annual summer party.

Flow is the operative word when discovering the beauty of the Boyajians’ backyard. The couple incorporated several of their favorite resort-style features in the new design.

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SPA AREA Moving from the west, a relaxing hot tub/spa area includes room for at least six adults. From the spa, water flows gently to the east via a lazy river. The area is lined with plants that Sharon personally selected and her favorite is the Lions Head Japanese Maple Tree, a petite tree with bunches of leaves on each branch that look just like its name suggests. Four mature elm trees remain from the original yard design, providing just the right mix of maturity and shade.

SWIMMING POOL Slate-colored boulders guide water down a waterfall that is at the center of the pool’s design. The tumbling water adds serene sounds to the outdoor area, but at the touch of a mobile phone, Sharon can easily silence the sound to allow a conversation to continue. A small bench makes a romantic, grotto-like spot for swimmers under the waterfall.

Peering over the edge, guests are treated to a sparkly glass and PebbleTek-bottomed, double-kidney curvy pool. The just-right-sized pool anchors the backyard both from the view from the lake as well as the interior of the home. Swim-up barstools make for the 36 L I F E S T Y L E | J U LY 2 0 1 9

perfect pool party atmosphere. Just east of the pool is a small, step-down BBQ pit and kitchen area, where daughter Kaci constructs her delectable, from-scratch oven-fired pizzas.

Plentiful decking allows guests to mingle and move freely through the different areas of the yard. An integral part of every party is excellent food and drink. The Boyajians satisfy their guests with the help of a large outdoor kitchen, where grilled hamburgers are on the menu. Sharon grinds her own meat for the most flavorful grilled patty. An avid cook, Sharon has also enjoyed growing some of the family’s food, including vegetables from a raised garden bed that now receives several hours of summer sunshine. The vegetable garden sits adjacent to a large grassy area that allows guests ample room to sit and relax in the outdoor party area. Sharon noted that the previously sloped area prevented them from placing tables and chairs outside for fear that guests would tip over into the lake.

As the Boyajians approach their 31st wedding anniversary in November, Sharon said she is looking forward to many more gatherings in the yard,

thankful for its transformation.

“I love everything about it,” she said.

“It’s so relaxing now, and it’s just pretty to look at. Others have a vacation home; we just go out in the backyard.”

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HOME TOUR RECIPES The evening’s festivities began with a beautiful cheese board offering selections chosen by Sharon and Elizabeth from the Carmel Cheese Shop, complemented by chilled wines.

Sharon is famed for her guacamole; it was served with a bottomless bowl of tortilla chips and their family’s favorite summer beer selections.

SHARON’S GUACAMOLE INGREDIENTS 3 large avocados 2 green onions, chopped 1 jalapeño, chopped 2 cloves garlic, chopped

DIRECTIONS 1 teaspoon kosher salt 1/2 red onion, chopped Cilantro, chopped (add as much as you like)

In a bowl, mash the avocados.

With a mortar and pestle, grind the green onions, jalapeño, garlic and kosher salt together until finely mashed and well-blended; add to the avocados.

Stir in the chopped red onion and cilantro.

BOYAJIAN BURGERS To make her special and delicious burger blend, Sharon grinds equal amounts of brisket, chuck and short rib meats. For this party, she shaped slider-sized patties and grilled them in the large outdoor kitchen, sprinkling them with her current preferred seasoning blend.

She likes trying new blends and recommends using your favorite – and adding the cheese when they’re almost done.

Buns, condiments and toppings – lettuce, tomato, pickles and onions – are set up to allow guests to build their own burgers.

PRACTICALLY PERFECT PIZZA In the swim-up poolside kitchen, Kaci grilled her specialty: Margherita Pizzas with a cold-fermented Neapolitan-style crust.

She likes to keep her toppings simple, so she does a margarita, using crushed tomatoes for the "sauce." She tops it with fresh mozzarella, thinly sliced garlic, torn basil leaves and coarse salt.

To finish the evening’s menu, Kaci baked Crostatas With Organic Yellow Peaches and Black Plums from the family’s ranches. L

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F GUEST CHEF SERIES BENEFITING FAMILY SERVICES:

‘Preserve’ T E X T BY S U E B U R N S P H O T O S BY A N D R E A C A M A R E N A

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amily Services presented its 11th annual Guest Chef Series on June 8 at the International Agri-Center in Tulare. Each year, the fundraising event features a live cooking demonstration and three-course tasting menu with a visiting guest chef. This year, Family Services welcomed Guest Chef Kelli Crosson, an Exeter native who is now chef de cuisine at A.R. Valentien at The Lodge at Torrey Pines, a AAA Five Diamond luxury resort in La Jolla.

Crosson’s cooking demonstration and three-course tasting explored the art of preserving and curing ingredients.

The event’s 330 guests tasted Crosson’s Swordfish Bresaola With Marinated Mushrooms, Lamb Meatballs With Preserved Citrus Salsa Verde and Apricot Hungarian Shortbread With Pink Peppercorn Chantilly.

“I really enjoy the process of preserving and curing. For me, it has a lot to do with slowing down. It’s a practice in patience,” Crosson said. “As a chef, I like to prolong ingredients at the peak of their quality.

Some ingredients, like cherries, have short seasons, but they’re so delicious that I like to preserve them to use later. I love being able to use something that evokes a

summer or spring feeling in the depths of winter.”

Each tasting was paired with wine, which Family Services’ board members and staff poured for guests at their tables.

Following the tastings, guests enjoyed dinner catered by Chef David Vartanian of the Vintage Press.

Besides indulging in a special culinary evening, attendees also contributed to Family Services’ work in Tulare County.

The event raised more than $105,000 for Family Services, a nonprofit organization that helps children, adults and families heal from violence and thrive in healthy relationships.

Family Services operates Karen’s House, a 33-bed emergency domestic violence shelter. It also provides 24-hour response and comprehensive support services to survivors of sexual assault and human trafficking, offers specialized counseling for children who have experienced abuse or neglect, and several other programs.

Funds raised through the Guest Chef Series make it possible for Family Services to help 5,000 children and adults find safety and hope this year.

Learn more about Family Services or get involved at fstc.net. L

FUELING FOR THE GREATER GOOD.

C H A R I T Y Recipes courtesy of Chef Kelli Crosson:

Swordfish Bresaola INGREDIENTS 3 pounds center cut swordfish (or ahi/albacore) loin 1 clove garlic, smashed 1/2 cup kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground clove 1/4 teaspoon ground black peppercorn 1/4 teaspoon ground coriander

Hungarian Shortbread Yield: 10-inch cake pan (serves 8-10) INGREDIENTS 2 cups flour, more as needed 1 teaspoon baking powder 1/4 teaspoon salt 1/2 pound unsalted butter, room temperature, plus more for pan 1 cup sugar 2 egg yolks 3/4 cup apricot jam

Apricot Jam Yield: 2 cups INGREDIENTS 2 pounds apricots - skin on, pitted 1 1/2 cups sugar 2 tablespoons lemon juice 1 teaspoon salt

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DIRECTIONS Pat dry swordfish.

Combine everything in a small bowl.

Cover loin with seasoning.

Wrap in parchment and leave at cool room temperature (approximately 60 degrees) for two days.

Unwrap; rinse off all of the seasoning and pat dry.

Vacuum seal or wrap tightly in plastic wrap and store in refrigerator for two more days to finish curing.

DIRECTIONS Using a sieve over a bowl, sift together flour, baking powder and salt; mix and set aside.

In a large bowl, using a hand mixer, cream butter until fluffy – about 2 minutes.

Add sugar and egg yolks, mixing until sugar is dissolved and mixture is light – about 4 minutes.

With mixer on low speed, slowly add flour mixture.

Mix until dough just begins to come together – about 1 minute.

Turn dough onto a lightly floured surface; bring together with your hands.

Divide dough in half and form two balls. Wrap each in plastic and freeze for at least 2 hours.

Arrange rack in center of oven. Preheat to 350 degrees.

Grease a 10-inch springform pan with butter.

Remove one ball of dough from the freezer. Using the large holes of a box grater, grate the dough directly into the prepared pan.

Gently pat grated dough to even it out.

Spread jam evenly over dough, leaving a 1/2-inch border around the edges.

Remove remaining ball of dough from freezer and grate over jam layer.

Gently pat until surface is even.

Bake until light golden brown, about 25-30 minutes.

Place on cooling rack. Let cool completely in pan before cutting into wedges.

DIRECTIONS Cut apricots into 1/2-inch wedges.

Place apricots, sugar and salt into a bowl and let stand, stirring occasionally, until sugar dissolves – about 2 hours.

Place in a small saucepan and add lemon juice.

Bring to a boil; reduce heat to simmer over medium heat.

Stir occasionally until fruit is glassy and liquid thickens to cover the back of a spoon about 20-30 minutes.

Let cool. Keep refrigerated or process using proper canning methods. L

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ABOVE AND BEYOND BURGERS R E C I P E S P H O T O S

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t's a long, hot summer here in the Central Valley, so one can never have too many burgers in their repertoire. James and Michelle Jessen and the crew at The Butcher & Baker CafĂŠ have shared some deliciously different ideas for your grilling menu. Whether it's a few family members around the table or a gaggle of guests in your yard, Chile Relleno Bison Burger, Southwestern Turkey Burger and Stuffed Portabella Mushroom Burger will give a gourmet flavor to any barbecue. Add a Grilled Peach Salad and No Mayo Mexican Elote, then keep palates refreshed with easy Watermelon Mint Agua Fresca (try making the icy water with your favorite fruit and herbs), and top off the meal with a White Chocolate-Blackberry Cake that capitalizes on seasonal berries - it's as beautiful as it is tasty.

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Did you make these tasty dishes?

Share your photos with us on Facebook and Instagram.

We look forward to seeing you online!

/LifestyleMag

@visalialifestyle

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CHILE RELLENO BISON BURGER INGREDIENTS 1 pound ground bison meat 2 large poblano peppers 2 teaspoons ancho chile powder 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1/3 cup shredded cheddar cheese 1/3 cup shredded Monterey Jack cheese

1/3 cup shredded mozzarella cheese 3 oil-topped buns 1 1/2 heads shredded romaine or iceberg lettuce, if desired Olive oil Aluminum foil Fresh cilantro Cilantro-garlic-jalapeño aioli

DIRECTIONS Wash and pat dry the poblano peppers and char on the barbecue or over an open flame; be sure to blacken, but try not to overcook.

Place peppers in a bowl; cover with plastic wrap and let cool for about 20 minutes.

Form three ground bison patties and season with the ancho chile powder, salt and pepper; set aside.

Once the peppers have cooled, peel off the outer skin of the pepper; pull the stem and seeds out of the pepper cavity while leaving the pepper intact.

Fill the peppers equally with shredded cheeses and drizzle with olive oil.

Place each pepper into a foil packet; place onto heated barbecue grill over indirect heat (try to position the peppers a bit propped up so that the cheese doesn’t run out as it melts) for about 10 minutes.

Remove from the grill and let rest, then cut each pepper in half.

Place formed bison patties onto the barbecue and grill over direct heat to the desired temperature. Brush oil-topped buns with olive oil or butter and grill until golden brown.

Spread cilantro-garlic-jalapeño aioli onto grilled oil-topped bun, place patty onto bun, top with stuffed poblano pepper, fresh cilantro and shredded lettuce, if desired.

CILANTRO-GARLIC-JALAPEÑO AIOLI INGREDIENTS 1 cup mayonnaise 1 small jalapeño, seeds and membrane removed 2 garlic cloves, halved Juice of 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon sea salt DIRECTIONS Mix all ingredients in a blender until smooth; pour into a bowl, cover with plastic wrap and refrigerate.

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SOUTHWESTERN TURKEY BURGERS INGREDIENTS 1 pound ground turkey 1/2 medium yellow onion 1 jalapeĂąo pepper, seeds and membrane removed 1 teaspoon ground cumin 1 1/2 teaspoons chipotle pepper powder 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon pepper 6 ears fresh corn 2 tablespoons olive oil 1/2 cup diced red onion 1/3 cup chopped cilantro Juice of 2 limes Zest of 1 lime 1/2 cup crumbled cotija cheese 3 whole grain or potato hamburger buns 1 avocado, sliced Choice of bibb or romaine lettuce or sprouts for topping DIRECTIONS In a medium bowl, combine the turkey, yellow onion, jalapeĂąo, cumin, chipotle powder, minced garlic, salt and pepper.

Mix to combine and form three equalsized patties.

Rub corn with olive oil and season with salt and pepper and grill, turning every minute to get an even char.

To make salsa, cut corn off the cobs and place the kernels in a medium bowl; add red onion, cilantro, lime juice, lime zest, cotija cheese, salt and pepper. Set aside.

Place patties on a hot grill and cook until an internal temperature of 165 degrees is reached.

Add burgers to buns, top with lettuce or sprouts, sliced avocado and corn salsa.

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STUFFED PORTABELLA MUSHROOM BURGER INGREDIENTS For the fennel slaw: 1 large bulb fennel, julienned or shaved thinly on a mandolin 1/4 cup mayonnaise 1 1/2 tablespoons cider vinegar 2 teaspoons sugar (separated) 1/2 head iceberg or romaine lettuce 1 red bell pepper 8-10 grape tomatoes Salt and pepper to taste

For the burgers: 4 large portabella mushrooms 2 large bulbs fennel, julienned or shaved thinly on a mandolin 1 large garlic clove, minced 1 small yellow onion, chopped 1 egg 1/2 cup panko bread crumbs 2 ounces grated manchego cheese 2 ounces grated havarti cheese 4 brioche buns Aluminum foil

DIRECTIONS Make the slaw: Thinly shave or julienne 1 bulb of fennel and mix with equal parts shaved iceberg or romaine lettuce.

Cut the grape tomatoes in half and julienne the red bell pepper.

In a bowl, whisk together the mayonnaise, cider vinegar, 1 teaspoon sugar, and salt and pepper to taste.

Add the vegetables and toss until evenly coated, then place in refrigerator to chill.

MAKE THE BURGERS: Remove stems from mushrooms, rinse, chop and set aside.

Turn mushrooms upside down and, using a spoon, scrape the gills out of the mushroom cavity and rinse.

Place mushrooms in a skillet with about 2 tablespoons of water; cover and let steam on low heat until about half-cooked, about 8 minutes.

In a non-stick skillet over low heat, melt 3 tablespoons butter and 1 tablespoon olive oil.

Add the fennel, chopped mushroom stems, a small chopped onion, 1 minced garlic clove, 1 teaspoon of sugar, and sea salt and pepper to taste.

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Cook mixture slowly over low heat, stirring, for about 30 minutes or until caramelized.

Let mixture cool slightly, then transfer into a bowl and mix in egg, panko bread crumbs and cheese. Stuff mushrooms with equal portions of the fennel filling.

Fold a large piece of aluminum foil and brush it with olive oil.

Place mushrooms onto the foil filling side up and place on a heated barbecue.

Grill with the lid closed for about 2-3 minutes, then move to the upper rack of the grill and leave until cheese is browned.

Place mushrooms on a brioche bun, top with chilled fennel slaw and enjoy.

E P I C U R E

NO MAYO MEXICAN ELOTE INGREDIENTS

DIRECTIONS

6 ears corn, washed with husk pulled back and tied 1/2 cup extra virgin olive oil 2 finely minced cloves of garlic 1 teaspoon ancho chili powder 1 teaspoon smoked paprika 1 teaspoon smoked serrano chili powder 2 tablespoons finely minced cilantro 1/2 teaspoon kosher salt 1/3 cup grated cotija cheese Lime wedges, for serving

Mix the olive oil and garlic, ancho chili powder, smoked paprika, smoked serrano chili powder, cilantro and kosher salt.

Preheat grill to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.

Brush corn with the extra virgin olive oil mixture.

Dust with the cotija cheese.

Serve warm with lime wedges.

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E P I C U R E

GRILLED PEACH SALAD, CHAMPAGNE VINAIGRETTE AND FETA

DIJON CHAMPAGNE VINAIGRETTE INGREDIENTS

INGREDIENTS

DIRECTIONS

3 firm ripe peaches, quartered (about 1 pound) 1 cup blueberries 16 ounces leafy greens – arugula, fricassee, beet greens, baby kale, etc.

1 cup crumbled feta cheese 3/4 cup torn fresh mint leaves 3/4 cup candied pecans Extra virgin olive oil, salt and pepper to season peaches

Preheat grill to high (450°F to 550°F).

In a large bowl, gently toss the peaches with the olive oil, salt and pepper.

Place seasoned peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.

In another bowl, toss together greens, feta and mint.

Drizzle vinaigrette over arugula; toss to combine.

Place the greens onto a large platter or individual serving plates.

Top the dressed greens with the grilled peaches, blueberries and pecans.

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1 garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup champagne vinegar 1 large lemon, juiced 3 tablespoons honey 1/4 teaspoon cayenne 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/3 cup extra virgin olive oil DIRECTIONS In a large bowl, whisk together the garlic, mustard, vinegar, lemon juice, honey, cayenne, salt and pepper.

Slowly whisk in the olive oil until the dressing is emulsified.

E P I C U R E

WHITE CHOCOLATE-BLACKBERRY CAKE

INGREDIENTS 8 ounces white chocolate, divided 1/2 cup hot water 1 cup butter 1 1/4 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 teaspoon baking soda 1/2 teaspoon baking powder 2 1/2 cups all-purpose flour 1 cup buttermilk 2 cups heavy whipping cream 1/4 cup sugar 2 pints fresh blackberries (may substitute raspberries or strawberries) DIRECTIONS Preheat oven to 350 degrees.

Coat three 8-inch round cake pans with nonstick spray and place parchment paper rounds inside of pans (this helps to release the cake from the pan after baking); coat lightly with nonstick pan spray again.

In a small saucepan over low heat, melt together the hot water and 5 ounces of the white chocolate, stirring until smooth. Cool and set aside.

In a small bowl, sift together the flour, salt, baking soda and baking powder, and set aside.

In a large bowl, blend butter and sugar until light and fluffy, then add eggs one at a time, blending well after each addition.

Stir in flour mixture and buttermilk in alternating 1/4-cup increments.

Blend in melted white chocolate and vanilla extract.

Pour batter into the prepared cake pans and bake for about 15 minutes, until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes and carefully remove the cakes from the pans, peeling the parchment layer off the bottom and turning right side up to cool completely.

To make whipped topping, mix the sugar and heavy cream on high until stiff peaks form.

Place one cake layer on a cake stand and top with whipped cream topping and fresh blackberries. Continue alternating cake, whipped cream and berries. Once you reach the final layer, shave the remaining 3 ounces of white chocolate on the top of the cake.

Refrigerate until ready to serve.

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E P I C U R E

WATERMELON-MINT AGUA FRESCA INGREDIENTS 1/3 cup fresh mint leaves 1/3 cup granulated sugar 1/3 cup water 1/3 cup fresh lime juice 6 cups peeled cubed watermelon, coarsely chopped Note: Any combination of fresh fruit and herbs can be used. Any combination of peaches, strawberries, basil and lemon are enjoyable.

DIRECTIONS To make mint syrup, combine mint leaves, sugar and water in a small saucepan.

Bring to a boil and stir until sugar has dissolved, then transfer into a heatproof container and chill until cool.

Strain mint syrup into a blender and discard mint leaves.

Add watermelon and lime juice and blend until very smooth.

Using a fine mesh sieve, strain into a pitcher and discard solids.

Add 2 cups of water and stir well to combine.

Serve with mint sprigs. L

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D O W N T O W N

S C E N E

RIGHT IN THE SWEET SPOT T E X T

R

ecently, our downtown has become a little sweeter with the newly opened Candy Cottage, candy shop, and the soon to open This Is How We Roll, rolled ice-cream shop.

Both are housed along our Main Street, adding new color and flavors to the ever-growing downtown vibe.

The earliest accounts of candy cravings would have been when cavemen ate honeycomb. The first efforts at confections came from the Egyptians around 1,500 B.C., followed by the Greeks. They used ingredients such as nuts, honey and dried fruits, including dates and figs, with added spices. These things were mixed and molded into delicacies.

The renaissance of the movement came in the mid-1800s. In 1847, the first chocolate bar appeared in England. In the 1880s, the Wunerie Candy Co. created the Halloween favorite, candy corn; 13 years later, William Wrigley Jr. came up with his Spearmint Chewing Gum. The trend continued into the turn of the century, with several other brands and items. Hershey created his signature chocolate bar in 1900; 1912 brought the 54 L I F E S T Y L E | J U LY 2 0 1 9

B Y

M A J O R

R O G E R S

genesis of the Life Saver, originally released as peppermint flavor. In 1930, the Snickers Bar was released, considered today one of the world’s most popular candy bars.

A little more history comes in the creation of the Baby Ruth candy bar.

Many armchair quarterbacks like to claim that that candy bar was actually named after President Cleveland’s daughter Ruth, not the famed baseball player Babe Ruth.

This may have been an act of early marketing genius, though. Although the entire truth is cloaked in rumors, here are the facts: The candy bar was released in 1921, a year that George Herman “Babe” Ruth was clearly on his way to becoming an immortal. That year also marked the 17th year since the passing of the First Family’s daughter Ruth Cleveland at age 12. So you be the judge of the name’s timing.

“Everything inside is eatable, I mean edible; I mean you can eat everything.”

This line was uttered by fictitiously famed confectioner Willy Wonka in his magical candy room.

The Candy Cottage shop is decorated

in its own eclectic way with the use of bird cage chandeliers and antique tables and shelving, each painted with a vibrant color to complement the contents carried, such as jars of Jelly Bellys or saltwater taffy. If you’re a junkie for gummies, you have found your Mecca. Along with traditional gummy bears, you have gummy sushi, gummy pizzas or gummy cakes, to name a few fun shapes of the sweet gel chews. There are several selections of Claeys Old Fashioned Hard Candy.

These suckables come in an array of flavors such as Lemon Drop, Wild Cherry, Green Apple and Horehound, an old school herbal mint throat lozenge. The candy company has been making the famous candies, which are still stirred in copper kettle pots, for 100 years. You can grab a bag and experience taste that links you with people from a century ago. The store also carries old-fashioned American-made cookie cutters, plush toys and collectable PEZ dispensers. The name PEZ comes from the abbreviation of the word Pfefferminz, German for peppermint.

The candy itself stems from Austria in about 1927. Peppermint was the original

D O W N T O W N

flavor of the hard-pressed, tab-sized candy.

The true magic of Candy Cottage comes through its handmade chocolates, pecan turtles or flavored fudges such as strawberry cheesecake or chocolate peanut butter. Or there are toffees, brownies and cookies, all made with quality ingredients and love by two sisters who partnered with their father to bring us our own candy store. Jan Lewis, who has owned three candy stores along the Central Coast, sold them and came home to team with her sister, Diane Michigan, and father, Glen Lewis. Through this family venture in our downtown, we can all become kids again in our very own candy store.

Visit Candy Cottage at 110 W. Main St. This Is How We Roll is a rolled ice cream shop. The name sums it up, if you are at all aware of the newest trend in ice cream.

It all started years back in Southeast Asia, where the dessert was created as

a street food. There, it was referred to as “Thai-rolled ice cream” or called “stir-fried ice cream.” The names all describe creation of the dish. The ice cream mixture is true to traditional ingredients of milk, cream and sugar, with additional flavors added for specific tastes. The liquid is spread over a frozen sheet and, as it begins to freeze firm, it is rolled up with the use of a spatula and served with several other rolls as opposed to scoops. The process gives the dessert a new texture twist on an old-fashioned concept.

Three friends with a passion for ice cream created the store, which is to open downtown this July. They saw the trend popping up across the country and decided to offer it here at home.

“We love the idea of homemade ice cream using ingredients you can find in your cupboard at home, meaning whole natural ingredients,” co-owner Ae Khamsouk says. “Our ice cream

S C E N E

does not contain any preservatives or stabilizers; it’s made like grandma would have made it.”

When co-owner Josh McClain is asked why they picked downtown for their location, he says, “We are all local boys who grew up spending a lot of time downtown and love being a part of the development and enrichment of that area.”

When asked about the signature items, co-owner Robert Lantrip wants to keep a tight lip, to create a community curiosity about what to expect. “Just know that it’s rolled ice cream, and you won’t find any fresher ice cream in all of Tulare County.” Along with a set menu of tastes, Robert says, “Customers get to make the signature item of their choice, if they don’t choose one of ours,” adding culinary creativity to the experience.

Look for This Is How We Roll, just off Main Street at 104 S. Church St., next to SP’s Burgers.

L

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55

F I T N E S S

C H A L L E N G E

WHAT DOES FITNESS MEAN TO YOU? T E X T

B Y

J U S T I N

I

L E V I N E

know that this is a loaded question, but I think that it is a pretty important one to answer.

Fitness is well-rounded and versatile, and there are many forms to choose from.

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What do you enjoy?

What gets you results?

What will you keep doing?

What is good for you?

What inspires you?

Fitness is not a one-size-fits-all approach.

I believe that if you want to sustain a healthy lifestyle for years to come, it is imperative to find the modalities that you will stick with and stay motivated to execute.

That is a main goal for Amy Shuklian as we continue her fitness journey: What can she sustain and what will she keep doing?

Sure, Amy can get on some extreme

diet and exercise program. It might even work for a little while. But is this a sustainable plan? The most important component for Amy is finding a plan that she can stick to and be consistent with.

I would rather have Amy work out two to three times per week for the entire year than her work out every day for six weeks only to give up because it was not a sustainable and realistic approach.

Fitness is a long game. We should think of it in years. This gives an individual a better chance of succeeding over a long period of time.

This is what we want for Amy, longterm success, not a quick fix.

We will keep it going!

F O O D I E

I S S U E

N FOODIE SAVE THE DATE:

EXPOLICIOUS 2019

ow that the Fresno Food Expo has become the California Food Expo, the event and its public component, Expolicious, are expected to offer an exponentially bigger experience to industry professionals and foodies alike.

Expolicious, the evening event for foodies, will take place on Tuesday, Sept. 10, at the Fresno Convention Center.

Tickets will go on sale online through the website in early August. The ticket price, still to be set, will include entrance into the event and a souvenir glass, along with samples at the vendor booths.

Last year’s event featured 126 exhibitors and 10 restaurants. With the expansion to include exhibitors from the entire state, organizers expect about a 20 percent increase, as well as a wider variety of products offered.

Exhibitors already committed to attend include Follow Your Heart, Effi Foods, Misadventure & Co., Pathwater and Chevoo, with more adding as the event approaches.

Expolicious typically sells out, with 1,200 in attendance in 2019, and it’s expected to do so again this year, especially with the announcement due in late July of some exciting new additions.

To purchase tickets and receive up-to-date announcements about new exhibitors, restaurants and activities, sign up for the newsletter and follow Expolicious on Facebook, Instagram or Twitter. Visit californiafoodexpo.com/expo/ schedule for more information. L J U LY 2 0 1 9 | L I F E S T Y L E

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HAPPENINGS

JULY ‘Form and Function’ Arts Visalia is presenting “Form and Function: The Art of Kinetic Energy,” an exhibition of metal works presented in an illusion of movement.

When: Through July 26, noon-5:30 p.m.

Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia Contact: artsvisalia.org or (559) 739-0905 ‘Seascapes and Ocean Views’ The Exeter Courthouse Gallery is offering “Seascapes and Ocean Views” as its next show.

When: Through July 28, gallery open 10 a.m.-4 p.m. Saturdays and noon4 p.m. Sundays.

Where: Exeter Courthouse Gallery, 125 South B St., Exeter Contact: (559) 592-5900; exeterarts@outlook.com ‘How to Train Your Dragon’ Visalia’s Parks & Recreation Department will screen “How to Train Your Dragon” as part of Movies in the Park. Bring a blanket or lawn chair, sit back and enjoy the show. Guests can bring a picnic dinner and snacks (no alcohol allowed).

All ages are welcome. Free.

When: July 19, 8-10 p.m.

Where: Riverway Sports Park, 3611 N. Dinuba Blvd., Visalia Contact: (559) 713-4365; recreation@visalia.city 58 L I F E S T Y L E | J U LY 2 0 1 9

Elton John Tribute The Rocket Man Show, a live Elton John musical tribute, will bring a night of nostalgia, singing, laughing and participation. Tickets: $33-$55.

When: July 21, doors 6 p.m., show 7 p.m.

Where: Visalia Fox Theatre, 308 W. Main St., Visalia Contact: (559) 625-1369, foxvisalia.org, turnaroundartists.org Concert in the Park The Visalia Community Enhancement Foundation is sponsoring the 2019 KJUG free Concert in the Park Series featuring King Calaway. No outside alcohol or pets; refreshments available for purchase.

When: July 25, 6:30 p.m.

Where: Whitendale Park, 630 W. Beech Ave., Visalia Contact: supportvisaliaparks.com, carolhhays@gmail.com

Boots, Brews and Bacon The third annual Boots, Brews and Bacon Festival is a beer-tasting event designed to build appreciation of more than 75 craft, domestic and imported beers, as well as specialty ciders, while listening to live music and enjoying bacon-inspired items from local restaurants. There will also be wine to sample. There will be a baconeating contest and $1,000 prize to the restaurant voted to have the best bacon taste. Entertainment will be provided

by Brandon Pasion, Nameless and JJ Brown. Part of the proceeds will go to the V Town Derby Dames, Visalia’s roller derby team. Tickets: $30 in advance, $35 day of; group and VIP tickets available.

This is a 21 and older event.

When: July 27, 5:30 p.m. VIP admission, 6 p.m. general admission Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia Contact: (559) 713-4040; tickets available at the Convention Center box office or at visaliatix.com.

‘Night at the Museum’ The last Friday of the month, ImagineU Children’s Museum holds “Night at the Museum” for its imagineers. Children can be dropped off for a night of fun, crafts, games and imagination. Members $20, guests $25.

When: July 26, 5:30-8:30 p.m.

Where: ImagineU Children’s Museum, 210 N. Tipton St., Visalia Contact: (559) 733-5975, imagineumsueum.org Catfish Derby Visalia’s annual Catfish Derby is divided into two age categories, 3-7 and 8-15.

Prizes will be awarded to the top three total stringer weights in each category.

Participants also have the chance to win fishing prizes. Cost: $10 in advance, $12 day of. Limited space available.

When: July 27, 8-10 a.m.

Where: Plaza Park pond, Plaza Drive and Airport Road, Visalia Contact: (559) 713-4365; register at bit.ly/2xr2UFa or Anthony Community Center, 345 N. Jacob St., Visalia

‘Young at Art’ Arts Visalia will present its annual “Young at Art” exhibition, showcasing artwork from the Young at Art Children’s Summer Program, as well as the Goshen Art Program in partnership with Family Services. The Young at Art program hosts six weeks of classes for children age 5-17. This year’s focus is on the emotional connection that art brings.

When: July 31-Aug. 30, noon-5:30 p.m.; First Friday opening reception, Aug. 2, 6-8 p.m.

Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia Contact: artsvisalia.org or (559) 739-0905

HAPPENINGS

AUGUST Cal Ripken Major/60 World Series The 2019 Cal Ripken Major/60 World Series, a 10-day tournament bringing together the best 12-year-old baseball players from around the country, will be held in Visalia. Sponsors include Visalia Youth Baseball, Visalia Convention & Visitors Bureau, city of Visalia and the Babe Ruth League Inc. Visalia Youth Baseball expects to host 12 Cal Ripken baseball teams, including eight regional winners, the Central California state champion, two Visalia host teams and a team from Guam for the Babe Ruth League’s 60th year.

When: Aug. 2-9 Where: Riverway Sports Park, 3611 N. Dinuba Blvd., Visalia Contact: visitvisalia.org Farewell Summer Luau Visalia’s Parks & Recreation Department is planning its Summer Night Lights farewell summer luau. Families are invited to spend quality time together with fun, activities and games. All ages are welcome. Free.

When: Aug. 9, 6-8 p.m.

Where: Manuel F. Hernandez Community Center, 247 W. Ferguson Ave., Visalia Contact: (559) 713-4365; recreation@visalia.city The Hodgetwins Fitness experts and stand-up comedians the Hodgetwins, featured on YouTube, are taking their edgy, unfiltered comedy on the road. Tickets: $29-$40.

When: Aug. 10, doors 7 p.m., show 8 p.m.

Where: Visalia Fox Theatre, 308 W. Main St., Visalia Contact: (559) 625-1369, foxvisalia.org J U LY 2 0 1 9 | L I F E S T Y L E

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‘Prince Caspian’ auditions The Enchanted Playhouse Theatre Company has entered into an agreement with the C.S. Lewis Company Ltd. to perform “Prince Caspian,” the sequel to “The Lion, the Witch and the Wardrobe.”

Auditions for people ages 10 to adult will be held in August, with performances at the Enchanted Playhouse’s new home at the Visalia Fox Theatre in October. Kelly Ventura will direct.

When: Auditions Aug. 19-20, 6:30 p.m.; callbacks Aug. 21, 6:30 p.m.

Where: Gateway Church of Visalia, Room 67, 1100 S. Sowell St., Visalia Contact: enchantedplayhouse.org Dark Sky Festival Sequoia Parks Conservancy, in partnership with Sequoia and Kings Canyon National Parks and Lake Kaweah, will hold the sixth annual Dark Sky Festival, the largest night sky festival in Central California. It takes place in various locations throughout the parks, including the Foothills, Mineral King, Giant Forest, Lodgepole, Grant Grove, Cedar Grove and Lake Kaweah. More than 50 programs will be offered, including tours, stargazing, guest speakers, movies and musical performances. Accommodations: recreation.gov or visit sequoia.com When: Aug. 23-25 Where: Sequoia and Kings Canyon National Parks, Lake Kaweah Contact: (559) 561-4813

HAPPENI NGS

SEPTEMBER Teen Idol Contest The 16th annual Visalia Teen Idol contest returns. Audition packets are available at the Anthony Community Center, 345 N. Jacob St., Visalia. Contestants must be between 13 and 19 years of age and reside within the Visalia Unified School District. There is no cost to audition, but contestants must schedule an audition time prior to the contest.

When: Sept. 7, 5 p.m.

Where: L.J. Williams Theatre, 1001 W. Main St., Visalia Contact: (559) 713-4365 60 L I F E S T Y L E | J U LY 2 0 1 9

Model Artist Exhibition Arts Visalia will present the “Model Artist Exhibition,” showcasing artwork featuring the same model, but by various artists. The model will be Visalia native Hazel Vellichor, who is also part of Arts Visalia’s monthly figure drawing workshops. Artists featured will be David Cain, Blake Dieters, Ryan Mayo, Brandon Rather, Johnny Lopez, Troy Newland, Cris Rodarte, Marty McKee, Tony Avila, Rudy Castillo, Michael Alvarez and Marcos Dorado.

When: Sept. 4-27, noon-5:30 p.m.; opening reception, Sept. 6, 6-8 p.m.

Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia Contact: artsvisalia.org or (559) 739-0905

First Friday Arts Visalia showcases a monthly rotation of regionally, nationally and internationally recognized artists. Join us every First Friday during the Art Walk for an opening reception honoring each month’s artists.

When: Sept. 6, 6-8 p.m.

Where: Arts Visalia, 214 E. Oak Ave., Visalia Contact: (559) 739-0905; artsvisalia.org Fundraiser Market There will be more than 30 vendors at the annual Relay for Life fundraiser Market. There will also be a raffle booth, luminaries, shaved ice, Quesadilla Gorilla and performances by Dancers Edge T3s.

Free.

When: Sept. 7, 9 a.m.-2 p.m.

Where: shopping center at Court Street and Caldwell Avenue, Visalia Contact: thelookingglassvisalia@ gmail.com or facebook.com/ TheLookingGlassVisalia

OCTOBER

Rusty Roots Show More than 100 vendors will come together to sell antiques, vintage items, crafts, shabby chic, repurposed items, furniture, art, metal art, garden art, junk and salvaged items, and food. Early bird $10, general $5; children 15 and under admitted free. Bring three cans of food to donate to Tulare County FoodLink for $2 off admission (one per person). Free parking.

When: Sept. 21-22, early bird Saturday 8-9 a.m., general both days 9 a.m.-3 p.m.

Where: International Agri-Center Building C, 4500 S. Laspina St., Tulare Contact: rustyrootsshow.com, rustyrootsshow@gmail.com, (559) 805-7976 Car Show The 11th annual Calvary Chapel Motorsports Show is a fundraiser for Calvary Kids Bible Clubs’ after-school program. There will be trophies for custom and original cars, custom and original trucks, motorcycle, big rig (no trailers), low-rider, rat-rod and specialty vehicle; 50/50 raffle, vintage Coke machine raffle, car parts swap meet, music and shopping boutique. Free.

When: Sept. 28, car show 8 a.m.-2 p.m. (gates open 6 a.m.); shopping 9 a.m.-2 p.m.

Where: Calvary Chapel, 11720 Ave. 264, Visalia Contact: calvaryvisalia.org or (559) 6870220 (car show); Jim at (559) 679-6062 (swap meet); calvaryvisaliacraftfair@ gmail.com or calvaryvisalia.org (shopping boutique) A Cultural Exhibition Arts Visalia will present culture through art, inviting viewers into a culturally diverse Visalia through the work of four artists.

When: Oct. 2-25, noon-5:30 p.m.; opening reception, Oct. 4, 6-8 p.m.

Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia Contact: artsvisalia.org or (559) 739-0905

LOSS Team Conference A Community of Hope is the theme of the ninth annual national LOSS Team conference that explores the public health crisis of suicide. It will include community engagement, nationally recognized experts and strategic conference topics.

When: Oct. 8-9 Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia Contact: bit.ly/nltc2019

HAPPENINGS

NOVEMBER ‘The Nutcracker’ The Moscow Ballet will perform its Christmas extravaganza “The Great Russian Nutcracker,” featuring worldclass artists, dazzling costumes, stunning sets, towering puppets and soaring birds. Platinum and Gold Circle ticket buyers will receive a Nutcracker ornament and official Moscow Ballet book. A Nutcracker keepsake or photo with a ballerina are available for prepurchase. Tickets: $20-$185.

When: Nov. 7, doors 6 p.m., show 7 p.m.

Where: Visalia Fox Theatre, 308 W. Main St., Visalia Contact: (559) 625-1369, foxvisalia.org; group tickets 10 or more (800) 320-1733 ext. 16

Taste of the Arts The Arts Consortium will sponsor Taste of the Arts in Visalia, featuring visual artists, onstage performers, a community chalk wall and food trucks.

When: Oct. 19 Where: Downtown Visalia Contact: (559) 802-3266 or hello@ artsconsortium.org High School Exhibition Arts Visalia will present its annual exhibition featuring talent from a local high school.

When: Oct. 30-Nov. 15, noon-5:30 p.m.; opening reception, Nov. 1, 6-8 p.m.

Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia Contact: artsvisalia.org or (559) 739-0905 J U LY 2 0 1 9 | L I F E S T Y L E

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