STYLE, ART, CULTURE, + EVENTS OF THE SOUTH VALLEY SEPTEMBER 2019
TRAVELER’S TREK
GREENLAND Page 26
HOME TOUR
THE PEREZ PARADISE Page 32 EPICURE
MEDITERRANEAN MASTERPIECES Page 42
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32 HOME TOUR
THE PEREZ PARADISE: GATHERING PLACE FOR FAMILY, FRIENDS AND NEIGHBORS The northwest Visalia home of Susie and Eddie Perez has been an inviting central meeting place free of formalities. A recent exterior and interior remodel drives that point home.
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ALONZO MELVILLE DOTY
BOUNTY OF THE COUNTY
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GREENLAND
MEDITERRANEAN MASTERPIECES
REFLECTIONS OF VISALIA
WHAT'S INSIDE
COMMUNITY
10 Word Play 12 Local Adventure 18 Sequoia Symphony 20 Business Profile 48 Soirée 54 Fashion 56 Kudos 58 Happenings
TRAVELER'S TREK
4 LIFEST YLE | SEPTEMBER 2019
EPICURE
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Published By
DMI Agency 200 E. Center Ave., Suite A Visalia, CA 93291
Karen Tellalian
Executive Editor
Creative Director Art Director Senior Designer Web Designer/Designer Assistant Editor Text Editor
Greg Bitney Marcie Vagnino Frank Miramontes Kaci Hansen Taylor Johnson Melinda Brown
Contributing Writers Operations Manager
Cheryl Levitan Danny Zuniga Diane Slocum Dixie Lobmeyer Joshua Banda Lisa McEwen Sharon Mosley Sue Burns Terry L. Ommen
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Sales Office 200 E. Center Ave., Suite A Visalia, CA 93291 559.739.1747
E-Mail Lifestyle@DMIAgency.com WEBSITE www.VisaliaLifestyle.com View The Mag Online Issuu.com/LifestyleMagazine Facebook.com/LifestyleMag Instagram: visalialifestyle
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Tulare Chamber of Commerce Visalia Chamber of Commerce Visalia Convention Center
COUNTERTOP LOCATIONS 210 Cafe AMCC Armstrong Property Management Arts Visalia Ashoori & Co. Jewelers Anderson Real Estate Group Blend WIne Room California Fitness Academy Citizen's Bank Comfort Suites Downtown CreekSide Day Spa Skin & Laser Center Downtown Visalia Alliance Exeter Chamber of Commerce Exeter Library
Franey's Design Center Fugazzis (Downtown Visalia) Glick's and Co. Holvik Family Health Center ImagineU Children’s Museum Janeen’s Furniture Gallery Kaweah Delta Hospital Keller Williams Reality Marcela's Home Store Max's Cookies Michael's Custom Jewelry Monet’s, Exeter Pacific Treasures Premier Medical Clinic PRO-PT Salon 525
Sunmed Health & Weight Management The Aesthetic Center The Planing Mill Tulare County Library V Medical Spa Vintage Press Visalia Ceramic Tile Visalia Marriott Visalia Medical Clinic Watson's Wildflower Café, Exeter Williams, Brodersen & Pritchett, Attorneys at Law
Visalia Lifestyle Magazine is published monthly and is distributed via direct mail to nearly 13,600 homes in the upper-middle and high-income neighborhoods in Visalia. An additional 2,000 copies are distributed at various distribution points around Visalia, Tulare, and Exeter. Views expressed in columns are those of the columnist and not necessarily those of DMI Agency or its advertisers. Circulation of this issue: 15,600 © 2019 DMI Agency
6 LIFEST YLE | SEPTEMBER 2019
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F rom The
EDITOR
A
s I sit in my office today, writing this month’s letter and putting the finishing touches on the September issue, I am reminded of the significance of this date, Sept. 11, some 18 years ago. Like most of you, I remember vividly where I was and what I was doing when the news broke that dreadful morning. Feelings of confusion and disbelief were followed by intense grief, and it was not long before every American realized that our lives were forever changed. Although our brokenheartedness remains, it is the ability to feel sadness that also allows us to feel great joy and to honor and respect the innocent who lost their lives and those who paid the ultimate sacrifice doing their jobs protecting and saving others. Thank you, and know that we will never forget you. Having empathy for others is one of our community’s strongest assets. Over the last 15-plus years, Lifestyle Magazine has made it part of its mission to provide a voice for individuals and organizations that so generously give to others. Whether through time or donations or holding events, there is no doubt that our community is better off because of the work of so many others. One such organization, FoodLink, strives to provide nutritious, healthy food to children experiencing food insecurity from poverty. This year’s Drive to Feed Kids, held at the International AgriCenter and attended by 250 guests, raised about $120,000 to support the SmartPack program, which serves 900 children per week. For details about the event and how to get involved with FoodLink, be sure and turn to page 56. On another note, celebrating its 60th anniversary this year is our own Sequoia Symphony Orchestra. Sixty years is a long time, and we are very fortunate to have had access to the music and culturally enriching experience that our symphony provides. On Sept. 7, symphony supporters gathered at the home of Donna and Barry Sommer for the season’s kickoff with a “Moonlight and Music” fundraiser. Let the photos, starting on page 48, tell the story of music, wine, food and generosity that will allow greater access this season, offering a limited number of tickets for the 60-year-ago pricing of only $1.
FOR MORE INFORMATION OR TO SUBMIT A STORY IDEA, CONTACT ME AT KAREN@DMIAGENCY.COM
Hair by Christina Jordan, CA LOOKS Salon | Makeup by Orlando Molina Gonzales
Closing out this issue amid piles of paperwork, I am reminded of how much I love what I do. No doubt there are some tough moments, tough days, but those are the times that create a greater appreciation of the joy I feel more often than not. Thank you for your continued loyalty and for being the community that always responds when called upon.
KAREN TELLALIAN EXECUTIVE EDITOR
8 LIFEST YLE | SEPTEMBER 2019
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NEWS ON WRITING, BOOKS + THE WORLD OF PUBLISHING T E X T
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or all those laborers who have a “week-end” (whether it falls on Saturday and Sunday or any other days of the week), the concept of having days off may seem a given, but it wasn’t always so. A new edition of “From the Folks Who Brought You the Weekend: A Short, Illustrated History of Labor in the United States” (The New Press) was released just in time for Labor Day last year. Authors Priscilla Murolo and A.B. Chitty and illustrator Joe Sacco view American history through workers as diverse as servants and slaves in the 1600s to modern high-tech workers. New material includes the global justice movement, immigrants’ rights and the movement of jobs offshore. “Work Happy: What Great Bosses Know” (Center Street, 2012) by Jill Geisler offers practical steps to help managers improve their skills in collaboration, communication, conflict resolution and more. Her lessons seek to give bosses the skills to help employees do their best work and create a happy workplace. “Ghosts of Gold Mountain: The Epic Story of the Chinese Who Built the Transcontinental Railroad” (Houghton Mifflin Harcourt) by Gordon H. Chang was fittingly published in May this year, the 150th anniversary of the completion of the railroad. Chang gives substance to the lives of the largely unsung Chinese laborers whose lives, dreams and travails have remained on the shadowy fringes of the stories chronicling this monumental task.
defender in Fresno and finds himself attacked by everyone. “Trains” is an anthology that includes stories by three other authors. In case fans of Sharon Lathan’s sagas of Darcy and Elizabeth missed it, she published another installment since the last time we updated her works. “Darcy and Elizabeth: Hope of the Future” (Darcy Saga Prequel Duo Book 2) takes Jane Austen’s beloved lovers through the final weeks of their engagement and into the much-anticipated wedding.
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extolling its new acquisitions, a teacher to her class. There are plenty of sites online to assist any would-be book-talkers. For example, the We Are Teachers website has “What Is a Book Talk? Your Guide to Making Them Work in the Classroom.” The Pikes Peak Library District/teens (ppld.org) site offers “Booktalking Tips.” Teachers Pay Teachers offers books such as “Book Talk” by Runde’s Room, “Digital Book Talk Project for Google Slides” by Debbie Rudtke and “Book Talks for Elementary Students” by The Book Fairy Goddess.
BOOK-TALKING A book talk can be designed to get people who don’t choose to read to pick up a book and do it — children who are just learning to read, teenagers who think that it isn’t cool, adults who think that it’s for kids, seniors who need stimulation. Or the book talk may be aimed at getting the audience to read a certain book — an author promoting his book, a library
AUTHORS OF EXCESSES Lord Byron is well-known for his sexual excesses — he was said to have bedded 250 women in one year in Venice. French novelist Honoré de Balzac is known for other appetites. In one meal in a Paris restaurant, he reportedly ate 12 mutton cutlets, a duck, a sole, two partridges, 100 oysters, 12 pears, other fruits, sweets and liqueurs. He also drank 50 cups of coffee a day. He also managed to produce 97 written works in 20 years. These and other quirks can be found in “Secret Lives of Great Authors: What Your Teachers Never Told You about Famous Novelists, Poets, and Playwrights.” WRITING CONTEST The deadline for the Philip Levine Prize for Poetry is Sept. 30. Details at: levineprize.submittable.com/ submit
VALLEY WRITERS
THE LAST WORD
Valley writer Michael Bowler has three books available through Amazon. “Gardening and the $7 Tomato: Plus Other Stories by OldGuyMike” uses satirical essays to debunk myths that stereotype all old white guys. On Amazon, it is offered only on Kindle. “Dump Truck, A Public Defender’s Story” is a novella about a lawyer who decides to become a public
“We are at our very best, and we are happiest, when we are fully engaged in work we enjoy on the journey toward the goal we’ve established for ourselves. It gives meaning to our time off and comfort to our sleep. It makes everything else in life so wonderful, so worthwhile.” — Earl Nightingale 1921-1989) L
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BLACKBERRY WISHES T E X T
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t’s fair to say that when summer arrives in the Central Valley, we acclimate to the months of scorching temperatures, hunkering down indoors during stretches of 100-plus-degree days and venturing out to water our yards and cannonball into our swimming pools at dusk. By the time September begins, though, we are ready for cooler climates, and we are often teased with a day or two of mid-90s. We think that fall is mercifully on the way — but then the thermometer leaps again. What’s a local to do? A day trip to a beautiful mountain retreat with cool breezes and fresh air is just the ticket, and Camp Nelson in the Sequoia National Forest, less than two hours away via Highways 198, 65 and 190, fits the bill. We took the drive on the first of September to visit friends at their cabin, winding our way along the 110 turns (counted by our host) that begin just above Springville and continue to the turnoff on Nelson Drive, just past the big red tractor and the mailboxes. The views and scenery on the journey up do not disappoint. Seemingly endless vistas of trees and brush cover the steep hillsides. There are glimpses — if one looks down the precipitous drop over the edge of the road — of the Tule River rushing below. Above the trees already beginning to change into their fall colors, sharp rock lines cut into the clear blue sky. Passing the “Altitude 4,000 Feet” sign, the atmosphere seems to change in an instant. The pale peach rock lining one side of the road turns a vivid orange, and suddenly pine and sequoia trees abound. The shady, hilly roads are a welcome respite from the bright sun in the valley as we pass rustic cabins with all manner of fencing and outdoor decorations. Camp Nelson is a close-knit community of people who have been coming to their cabins for years. Children and families have grown up together on weekends, fishing, hiking and picking fruit during the warm months, sharing campfires and s’mores during the summer, and enjoying the snow at Christmas. It’s the kind of community where, if you mention that the washer in your shed broke, you just may find your neighbors have fixed it when you return for your next stay. It’s the kind of community where the sheriff’s deputy pulls over as you’re picking pears
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growing in trees just off the road — not to tell you that you can’t pick the fruit, but rather to see what you’ve found and tell you where you can find more. Our friends had promised a plethora of fruits to pick, and they know from whence they speak! Blackberries, which grow along most every road, will be in season now until November. We made several stops to pick them, as it seemed that many people already had the same idea. We still managed to pick a couple of pounds while extra careful to avoid the stinging nettles as we leaned in as far as we could to get the ripe berries. There were clumps of gorgeous purple berries, higher than we could hope to safely reach, and I imagine that the birds were laughing at our disappointment, knowing that they would enjoy them after we walked away. Finished with the blackberries, we made a couple of other stops for Gala and Golden Delicious apples ripening on the trees now (the Granny Smiths aren’t quite ready yet), and for Bartlett pears. Per our friendly deputy, we learned that Sierra gooseberries and elderberries can also be found along the roadsides. He said he’d just made a batch of gooseberry jalapeño jelly before getting back to his day. Camp Nelson is a great local adventure whether you go for the day or a longer stay. You can be as relaxed or active as you choose — there are hiking trails, camping and fishing areas, biking and so much to see! LOCALS’ RECOMMENDATIONS INCLUDE: • Soda Spring, a naturally occurring, bubbling spring where we picked blackberries (tradition has it that the first time one visits Camp Nelson, one should take a drink from the spring). • Picnicking under a tree in the big meadow. • Picking apples at the chapel. • Getting a burger at Pierpoint Bar & Grill. • Going to the Great Western Divide. • Visiting the Golden Trout Pack Station. • Walking, fishing and camping under the Sequoias at Belknap. For more activities and information, visit fs.usda.gov/sequoia or campnelsonlodge.com/local-activities
A D V E N T U R E
The Palace Hotel, the two-story building on the left, is where Doty lived in 1900. The Palace, still standing today, is on the corner of Main and Court streets. The building on the far right with the cupola is the Bank of Visalia building, where the confrontation took place between Doty and Dr. Walter Cross. Circa 1900.
ALONZO MELVILLE DOTY
JOURNALISTIC GENIUS OR ECCENTRIC ODDBALL? T E X T
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or just 12 years, Alonzo Melville Doty lived and worked in Visalia. By most standards, it wasn’t a long time, but during this dozen years, he managed to attract considerable attention. His high-profile job as a journalist certainly explained much of his notoriety, but it was his unique personality and writing style that clearly made him stand out more than most. To some, the bachelor was eccentric and brash, but to others, his talent and newspaper style made him a genius and master promoter. Regardless, everyone agreed that this man with an aristocratic-sounding name attracted considerable interest and helped put Visalia on the map.
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business was for him. Although the youngster was light on formal education, he loved literature and took a special liking for words, especially those nicely put together to form “smooth sounding sentences.” He clipped his favorites from newspapers and oftentimes memorized them — an exercise that would come in handy in his later years. As he learned the newspaper trade, he left Lebanon and went to work for the Kansas City Star, then in 1893, he left there to work for the Los Angeles Times. While at the Times, Doty was selected as one of just seven employees to be trained on how to operate the revolutionary new high-tech typesetting machine called the linotype.
Doty was born in Lebanon, Ohio, on Aug. 13, 1861. While in his early teens, he was hired as a “printer’s devil” at his hometown newspaper — an experience that convinced him that the newspaper 14 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
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With this special skill, Doty left Los Angeles in 1895 and bought an ownership interest in the Visalia Delta newspaper, This is a rare, although poor quality, portrait of Alonzo Doty as he looked when he owned the Delta.
which at the time was owned by George W. Stewart. Not surprising by, the Delta acquired a linotype machine and became “the first single linotype shop in California.” One of the regular columns of the Delta was called the “The Local Lyre.” Attribution for the content was given to both Stewart and Doty, but it became clear that the poetic verse found in the section was mainly the work of Doty. The Lyre’s approach to the news was certainly unorthodox, written in rhythmic style. It included short tidbits on local and world events, editorial commentary, personal philosophy and anything else that Doty had on his mind. One of the entries in the column summed up its intent: “We’re not afraid to dip our pen into the blackest ink, and write in prose or lyric verse, whatever thoughts we think.” Clearly, Doty wanted no boundaries. Even though the column was called “local,” Doty did not feel restrained. Prior to America’s entry into the SpanishAmerican War, he wrote, “The Spanish troops are on the move with Cuban forces near. The Spaniards toward Havana speed, the Cubans press their rear.” Even though he was unmarried, Doty did not shy away from romance as a topic. On one occasion, he humorously wrote, “Maiden wait, garden gate, lover come, yummy yum, father gun, lover run.” About gambling, he warned, “Take heed young men, the Lyre’s no joker. Throw down your chips — quit playing poker.” About intoxicating liquor, he noted,
“I’ve studied human nature some, and can this truth impart. What a man is when he’s drinking, is what he is at heart.” His frequent vitriolic comments carried over to those on his enemy list. One such man was another local newspaperman named Ben Maddox, owner of the Tulare Times. Their dislike for each other seemed to go beyond journalistic rivalry. Much of their animosity appeared to begin in 1898 with a physical altercation Doty had with Dr. Walter Cross, the son of Judge W.W. Cross. The two had words over a comment that Doty had made in the Delta. They met face to face on the sidewalk in front of the Bank of Visalia, located at Church and Main streets. The doctor struck Doty with his hand and as Doty retreated, the doctor followed him and continued to land punches. Doty pressed criminal charges against the doctor, but no punishment resulted. Maddox sided with Cross over the incident and reported, “Doty got a deserved thrashing and every man with just a little bit of warm blood in his veins is much pleased….” The Delta, through the Local Lyre, responded to Maddox’s comments: “Whenever Maddox in his wrath, plays any kind of part, he doth to all the world betray, the venom of his heart.” Before the turn of the century, Doty, who lived in the Palace Hotel, became sole owner of the Delta. He continued to draw attention to himself and his newspaper. In 1898, the San Francisco Call newspaper published a long article calling Doty
The Visalia Delta building was located near Main and Court streets in about 1888. George W. Stewart, owner of the newspaper, is the man second from the right. 16 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
a “genius.” It acknowledged that some may not take him seriously, but “Mr. Doty is serenely indifferent and superior to the dispraise of his rivals.” The Call writer added that Doty’s “rhythmic form of expression” may not be for everyone, but it touches a “responsive chord in the breasts of [his] constant readers and admirers.” In 1907, Doty sold the Visalia Delta. In parting, he wrote, “After having been the owner and promoter of the Delta for a number of years, I have sold the paper and the plant to Sherman Thomas. I have made more money than any man who ever engaged in the newspaper business in Tulare county. The friends I have made here I shall remember forever. My enemies I have already forgotten. In a few days I shall leave Visalia never to return except as a visitor.” The Stockton Record responded to his announcement: “This is the unique and somewhat boastful manner in which A.M. Doty announces the sale of the Visalia Delta. By many, Doty has been regarded as a freak in California journalism. His freakishness did not consist so much in doing absurd or foolish things as it did in doing things differently. The Delta was the ‘different’ paper in California.” When Alonzo Melville Doty left Visalia, he taught school and preached back east, then went back into the newspaper business out west, retiring as owner of the Colville Statesman-Index in Washington state. The controversial newspaperman died in 1940 in Colville at the age of 79. L
Ben Maddox, owner of the Tulare Times in Visalia, as he appeared in about 1920.
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S E Q U O I A
S Y M P H O N Y
BEGINNINGS: 60 YEARS AND JUST GETTING STARTED T E X T
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e're celebrating 60 years of orchestral music in Tulare County. The occasion is worth commemorating, but we’re taking this opportunity to look forward as well. WHAT DO WE SEE?
An even greater future for our next 60 years and that starts right now. This season, we’ll have a record number of guest artists comprised of new and old friends, a major film score with orchestra, Handel’s Messiah, Haydn’s Creation and more. We’ll celebrate early works of some composers, but also hear some of those works where composers set off in new directions, sometimes with their first big hit or where they found their own distinct voice. The most important piece in our season’s program is YOU. Throughout our 60 years, our community has embraced this orchestra, supporting our musicians, staff and musical community through thickand-thin times. This celebration is because of you, and we invite you to come and be a part of the yearlong celebration.
And for 60 years, we’ve strived for the highest quality in performance, community service and education. We’ve brought determination, great energy and vitality to our work and project a sense of pride. We’ve worked together with our community, artists and volunteers in shaping the future of classical music and ensuring its impact in our community at-large. And with help, we’ve generated programs and resources to meet the needs of present and future generations of the symphony. Since 1959, the Sequoia Symphony has held more than 350 classical music concerts in Tulare County, had more than 250,000 individuals attend a concert, and has impacted tens of thousands of youth with our youth education concerts. WHAT’S NEW
60-YEAR LEGACY
The first major change is with communication. Arts and entertainment have a lot to compete with nowadays, and people have more access than any other generation when it comes to online entertainment. That’s why we launched our new podcast, “Backstage Pass with the Sequoia Symphony.”
The mission of the Sequoia Symphony Orchestra, founded in 1959, is to promote and foster an appreciation of symphonic music and to enrich and inspire the diverse communities of the Central Valley through the transformative power of live music, education and community partnerships.
By hosting an informal, casual conversation podcast, we can get information to our audience like never before. From conversations with the maestro and guest artists to answering frequently asked questions like “what do I wear?” or “when do I clap?” we now have the
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ability to communicate with our audience at their convenience outside of the concert walls. Another change regards accessibility. We want to get people into the concerts and remove barriers like cost. This season, for the first time, we’re excited to offer special “Legacy” pricing for a limited number of seats at the Fox Theatre, where tickets will cost what they did 60 years ago: $1. These tickets will be on a first-come, first-served basis and are limited in availability and location in the theatre, but we’ll use them to encourage first-time symphony-goers to attend without breaking the bank. Legacy tickets can only be purchased in person at the symphony office the week of the concert. By removing these barriers, we believe that this will help us to better fulfill our mission and be more accessible. This will be our most ambitious season yet, and we’re looking forward to having a successful year that impacts more people in our community than any season before, setting the tone for the next 60 years. L UPCOMING CONCERT Oct. 18 & 19, 2019 “Raiders of the Lost Ark” Complete film live with orchestra Tickets and information: (559) 732-8600 sequoiasymphonyorchestra.com Facebook @SequoiaSymphony Instagram @SequoiaSymphonyOrchestra Photo by Banda Bros. Photography
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VIBRANT LIVING IN VISALIA: LUXURY SENIOR COMMUNITY COMING THIS FALL
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e’s 85, she’s 81, and they’re practically newlyweds, having married just five years ago. Bob and Norma-Kay Line are now ready to take the next step in their lives together — out of a big house that’s a challenge to manage and into a new adventure: Quail Park at Shannon Ranch, a luxury community for active adults, which is opening this fall. “I heard about it during a presentation at one of my Lions Club meetings and I was impressed,” says Bob, a retired former superintendent of the Visalia Unified School District. “We’re still pretty active, like to travel, and this meets our needs.”
The 100 apartments (studios plus oneand two-bedroom units) all have full kitchens, yet Norma-Kay can’t wait to eat out as often as they choose. “My gosh, there are three restaurants! It sounds wonderful,” she says, adding, “I don’t like to cook, so when Bob said I’d never have to cook again, I was convinced.” She also fancies the on-site movie theater. Another bonus is being close to their families. Between them, Bob and Norma-Kay have six daughters, “so they can all come and visit,” Bob says. Because they heard about Quail Park at Shannon Ranch while it was still being built, the couple had their pick of
apartment homes. “We chose a two-bedroom with a view of the Sierra Nevada that’s beautiful,” Bob says. Executive Director Jeff Moyer notes that the community will serve a need that is currently unmet in Visalia. “Quail Park at Shannon Ranch has been designed for active adults who don’t view retirement as the end of something but as a beginning — a new chapter of life, a new adventure. “The other senior living communities in our area focus on ‘assistance,’” he adds. “Their goal is to help older adults deal with the symptoms of aging and chronic disease by supporting them and keeping them safe and comfortable. For some, this is enough. Quail Park at Shannon Ranch will push against traditional definitions and expectations of aging. We’re looking for people who view retirement as their third act, their encore.” Moyer’s enthusiasm is contagious. “The dictionary defines retirement as
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‘a withdrawal’ — not just from one’s occupation but from one’s position in the community. Honestly, that kind of retirement, that kind of life sounds just awful. We’re looking to create a different kind of lifestyle, one filled with passion — a passion to learn, a passion to grow, to explore, to contribute.” Indeed, one of the community’s key tenets is Live Passionately! “We are building a robust lifestyle here, which will include creative arts, educational opportunities, regional and international travel, as well as philanthropic and service opportunities in our local community,” he says. “You can share a passion you already have or develop a new one by exploring the artistic side you never knew you had. You can challenge your intellect with Osher Lifelong Learning Institute (OLLI) classes offered by Fresno State at their COS campus. You can continue to explore the West Coast with us on a Coast Starlight train tour, or explore the Central Valley from a hot air balloon or a
Zip & Sip zip-line tour and wine tasting.” “I’ve never liked the phrase ‘bucket list,’” Moyer says. “I prefer ‘Living the Dream.’ If it’s something you’ve always dreamed of experiencing but never had the chance, then let’s do it! According to an AARP study called ‘Hacking Longevity,’ GenXers, Baby Boomers and the Greatest Generation unanimously agreed on one thing: the definition of old — ‘the point in life when you stop trying new things.’ By that definition, our goal is for residents of Quail Park at Shannon Ranch to never grow old!” Visalia Mayor Bob Link agrees that the new development will be a great addition to the city. “Quail Park is creating jobs, and we need something like this for our seniors as they downsize,” he adds. “People often move here because it’s less expensive and the pace is slower, so it’s exciting to have a place like Quail Park at Shannon Ranch to meet their needs.” Wellness is a priority, too. The community
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will encourage and support residents to Live Healthy! by challenging them to Be Fit! and Be Proactive! “We want to empower our residents to be fit — to improve their health through regular exercise and nutrition,” Moyer says. Quail Park at Shannon Ranch will employ a full-time, on-site personal trainer who will oversee a robust fitness program offering group classes such as tai chi, yoga and Pilates Mat. “Our fitness trainer will also assist residents with using our state-of-the-art fitness equipment,” he says. The community has developed a strategic partnership with HUR USA, a leader in fitness equipment designed specifically for older adults. This unique equipment will automatically load a personalized exercise program, adjust the machine’s seat and weights to custom settings, count and record repetitions, and keep an online record of progress, which can be easily shared with health-care professionals to track fitness and therapy goals or adjust medications.
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Quail Park at Shannon Ranch will also feature a HydroWorx lap pool with a submerged treadmill, and offer in-house aquatic exercise and therapy programs to help residents achieve their fitness goals. As for nutrition, Quail Park at Shannon Ranch will emphasize plant-based foods, a Mediterranean-oriented menu, and super foods that promote cognitive health – such as Brussels sprouts, walnuts, green tea and dark chocolate. “Of course, we’ll also offer comfort foods and we’ll showcase the local produce which has made the Central Valley famous,” Moyer adds. “We want our residents to have the knowledge and resources they need to stay healthy, maybe even improve their health. Our hope is that our residents will refuse to age the same way their parents did. We want them to be more empowered, engaged and proactive in improving their own health. They are the first generation demanding better health outcomes from their health-care providers — including Quail Park. Just stop by the Lifestyle Center any morning and that’s what you’ll see — a whole lot of older adults committed to better health outcomes for themselves. It’s pretty inspiring.” He says many people living in Visalia and the surrounding area are familiar with Quail Park. “Our original community, Quail Park on Cypress, is known throughout the valley as a luxury assisted-living community with a stellar reputation for quality. With Quail Park at Shannon Ranch, we’re bringing Quail Park quality to a different generation.” In fact, Quail Park at Shannon Ranch sounds more like a high-end resort than a senior living community. With an onsite beauty salon and spa services, you can ensure that you always look and feel our best. Layer on concierge services such as personal errands, pet care, travel and transportation coordination, and home management supports, and you’ll be freed to focus on friends, family and those “Living the Dream” adventures. Three separate dining venues offer residents distinct, chef-prepared culinary styles, the convenience of dining when and how you want, and the confidence that your meals will be delicious, nutritious and prepared with locally sourced ingredients. 22 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
For information on leasing opportunities at Quail Park at Shannon Ranch, go to qpshannonranch.com or call (559) 527-8245. Members of the President’s Club have their the monthly second occupant and pet fees waived for two years, your birthday month rent-free for one year and a $1,000 move-in credit.
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BOUNTY OF THE COUNTY TE X T BY D IXI E LO B M E Y E R , D M I AG E N C Y | P H OTOS BY TAY LO R K A R R P H OTO G R A P H Y
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athering together to celebrate what brings others together — Tulare County agriculture. That was the agenda for the Tulare County Farm Bureau’s 10th annual Bounty of the County hosted at the Historic Seven Sycamores Ranch. “It’s really more of a FRIENDraiser, rather than a FUNDraiser,” said Tricia Blattler, executive director of the Tulare County Farm Bureau. “It’s not about politics or any business plan, and there’s no big speaker tonight. It’s a casual evening. We’re handing out door prizes, the Danny Millsap Band will play and the vendors will serve while we all celebrate the bounty of Tulare County.” Nestled on the eastern border of Ivanhoe, the ranch is home to seven sycamores planted in 1927 by its founders, Hugh and Vernice McKellar. In true farming tradition, the land was passed to their son, Bob, who continues to cultivate the
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surrounding citrus acreage. Bob married his wife, Ann, at the ranch in 2007, the first of much holy matrimony the land has witnessed. Today, the popular venue hosts up to 70 weddings each year and, for the past eight years, has been the perfect location for Bounty of the County. It initially was held at Ritchie’s Barn, but a larger site was needed after the first two years. Because attendance was more than 300 this year, a larger venue may be required in future years. “The Historic Ranch has gotten so popular, it is difficult to find an available date. With ticket sales, vendors and support staff, we are pushing max capacity,” Blattler said. “It is a great problem to have.” Each guest was greeted with a wine glass, sponsored by Bank of the Sierra, and an appetizer plate to pile high with some of Tulare County’s tastiest cuisine, all created
from locally sourced products. After indulging, attendees cast their ballots for their choice of the Best of the Bounty, in the categories of Most Savory, Best Sweet Treat and Best Fresh Product. “We get a lot of local vendors out here who get to showcase their food and their business, and it’s always good to show what our county has to offer,” said Joe Russell, in his second term as Tulare County Farm Bureau president. “I think it’s also important for the Farm Bureau to get out and mingle, as not everyone here are members, but to spread awareness of farming issues and share what exactly the Farm Bureau does for local communities. It’s a good time. I’m proud of the event.” Local farmers, restaurants and businesses showcasing their culinary delights included All Fired Up! Pizza, Cacciatore Fine Wines and Olive Oils, Ciao Cow Creamery, Hazel’s Kitchen, Mama K’s Café, Continued on page 52
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GREENLAND A DESTINATION UNLIKE ANY OTHER T E X T
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ew gave Greenland a moment’s thought until its glacial melt made it part of the climate change conversation. Even then, it wasn’t until our president floated the idea of buying this island that people took a serious look at a place completely at odds with its name. It’s definitely a place worth visiting, though, and do it soon because this unique country and its traditional culture are quickly changing. Unlike as its name suggests, Greenland isn’t green. Eighty percent of its surface is actually covered by vast inland glacial ice sheets, second in size only to Antartica’s ice — the only other place these ice sheets are found. Its deceptive name was a clever ploy by Viking leaders to encourage settlement. And Greenland is not just an island; it’s the largest island in the world, with a land mass five times the size of California. Yet for all of its size, it has just 57,000 residents and 40 miles of roads. An autonomous county, Greenland is part of the Kingdom of Denmark with extensive self-rule. Managing all but its defense and foreign policy, it does receive a significant portion of its annual budget from Denmark. Despite being Danish citizens, 90 percent of the residents are indigenous Inuit indians and consider themselves to be Greenlandic, not Nordic. Although none of that information may convince you to book a trip, don’t sell this country short. Greenland is a once-in-a-lifetime experience. Its crisp, fresh air invigorates, majestic mountain peaks inspire and rocky ports dotted with colorful houses enchant. Greenland’s quiet and cautious people also proudly share their heritage through museums, art and cultural centers, and the occasional turf house in even the smallest towns.
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Ever since an iceberg doomed the Titanic to a watery grave, people have been drawn to the mystery and splendor of these dramatic floating chunks of compressed snow. Greenland has them in abundance. With only the tip floating above water and 90 percent submerged below, icebergs are absolutely aweinspiring in person. A result of calving (ice breaking away from unstable glaciers), they float south, melting as they go. No two are alike in shape or color, and each sighting gets everyone’s attention, no matter if it’s the first or the 20th. (The same can’t be said after a long day viewing churches or statues.) Sighting a whale also never gets old, and there are plenty of opportunities in a country frequented by 15 different species, three of those only in winter. Winter is mighty cold here, but the long hours of darkness reward visitors with magnificent displays of the aurora borealis. The skies of summer are unique as well near the Arctic Circle. Never fully darkening, the night sky is really just a few hours of twilight until the summer solstice, when the sun never sets. It just stops — a magnificent glowing circle seemingly stuck on the horizon, sending hours of color into the sky.
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Greenland offers plenty of outdoor activities like hiking, kayaking, ice cave exploration and dog-sledding. But if your style is more sedate, there are displays of kayak rolling (a roll-over skill employed by hunters and fishermen), visiting museums and churches, or attending Kaffemiks (home visits with traditional food and folk music). Speaking of that traditional food, I’m pretty adventuresome, but Greenland definitely took me WAY out of my (or anybody’s) comfort zone. Our tasting menu of traditionally protein-dominant foods (normally music to my ears) was served on dandelion leaves and included a seal meatball (gamey like liver), seal blubber (minced, pink and oily condiment for moisture), dried Capelin fish (so dry it absorbed all the moisture from my mouth, defying any amount of blubber’s moistening ability), stew of musk ox (good), a slice of musk ox (like roast beef), crowberries served plain (bitter) and then mixed with seal (two flavors, each quite bad and not improved by combination). The entire meal was capped off with dandelion tea (tasted just like liquified weeds). I did my best, but Dean cleaned his plate, completely obliterating my belief that his clean plate
A Nuuk whale-tail seen on a whale-watching trip. The mountains, icebergs and whales were all amazing.
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Tasiilaq, the most populous community in east Greenland with 2,100 people, is dedicated to the research of the Mittivakkat Glacier next to the town.
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In Nuuk, the colorful houses are lovely from the ocean looking into the port but from this angle, the blocks of apartment houses are austere.
In Nuuk, four young men in the Kayak Club practice roll-overs together, a maneuver used to self-recover, a difficult and cold skill as they tip to one side and lift the other arm and paddle up and over to come upright on other side.
at home was proof my cooking prowess! Visitors need not worry; food served in Greenland’s restaurants is much more mainstream. The menu does bring up the hunting of seals and whales, a practice few might imagine condoning. But travel has taught me that judgments are easy to make until you are introduced to a people and culture for whom certain practices constitute the core of their identity and livelihood. Survival in this unforgiving environment is a physical and emotional challenge. No animal here is killed frivolously and none is wasted. Fur is used for clothing and warmth; bones are used for crafts and ceremonies that fulfill the soul and bond the residents, and blubber is used as fuel for light and heating (especially in isolated communities where provisions arrive by helicopter only when weather permits). Greenland’s rocky soil and 28 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
Paamiut's lovely red wood church, built in the Norwegian style, has many fishermen in its cemetery. The sea is a dangerous place to work.
The inside of Paamiut's lovely Norweigian-styled church has a hand-crafted hanging ship. This town has always been a fishing area.
harsh climate make for poor grazing and also eliminates most agriculture. As much as possible, what is eaten and worn here is hunted or caught in the sea (shrimp and halibut are also exported). Everything else must be imported from Denmark and is costly, a reality not easily accepted or afforded by a proud people who desire self-sustenance. Vital to Greenlanders’ food security, seal and whale are excellent sources of protein, omega-3 fatty acids and income. Seal skins and handicrafts once exported to the United States are banned. Still allowed in the EU (which includes Denmark), their export is now strictly controlled and requires proof of humane and sustainable hunting practices “for the subsistence of the indigenous community, not primarily for commercial reasons.” The International Whaling Commission made a similar exception for “aboriginal subsistence whaling” with the catch
distributed among the hunters’ families, with a portion of each allotment able to then be sold in local markets for income and to maintain boats and equipment. WHERE TO GO: • Nuuk: The capital and largest city of 17,000 is located on the western shore. With colorful homes along the water and modern buildings farther inland, it boasts the finest hotel in the country. Fishermen sell the morning’s catch (including seal meat and whale) on the street and in a small market. Without trees or greenery, though, the blocky modern buildings inland look a bit stark. • Paamiut: Also on the western shore, this tiny town of 1,500 residents is a fishing hub with a lovely red Norwegian-style church with a hand-crafted ship hanging from its ceiling. The wrecked and rusting ships that dot the fjord into port and the white crosses that fill three cemeteries are grim reminders of the dangers at sea.
Climate change. Be prepared. Your favorite fall series, football season, family gatherings at the holidays. And where does it all take place? Exactly. Ready yourself in style. And...do it at never-seen-before prices.
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• Qaqortoq: Sitting on the southern shore, this town of 3,100 is considered Greenland’s prettiest community. Site of the last Norse settlement, it’s the hub for skin and fur exports and location for our tasting menu. An open-air gallery of carved Inuit faces (the Stone Man Exhibit) graces rocks in town. • Ilulissat: This northwestern town of 5,000 is located by Disko Bay’s immense icebergs. The local museum traces the area’s history and life of home-grown explorer Knud Rasmussen. It is home to thousands of Greenland dogs (used for dog-sledding). Daylight lasts 24 hours a day from April to August. Interest peaked? There are two ways to get there: • By plane — With no roads connecting the towns, travel companies offer land tours that first fly into Greenland’s only international airport from Copenhagen or Reykjavik and continue on by small plane or helicopter to other sites. Most hotels and guest houses are found in Nuuk and Ilulissat. Some unique options are offered by Natural Habitat Adventures: ice-free igloos in Ilulissat, a solar-powered lodge at the country’s most prolific calving glacier, huts in a tiny east shore hunting settlement and cabins amid the only sheep pastures on the south shore.
Qaqortoq is called Greenland's prettiest town. The Stone Man exhibit brought 18 Nordic and Greenlander artists together to carve faces and whales into the rocks throughout the town.
• By ship — If you have strong sea legs, consider a round-trip ferry going north from Nuuk to Ilulissat or south to Qaqortoq, with a choice of private cabins or “couchettes” (hallway bunk beds with shared bathroom). For the latter, you are advised to bring a sleeping bag. If the ferry isn’t your cup of dandelion tea, cruise lines are increasingly adding Greenland to their itineraries in the Nordic countries and Iceland. A few offer pricey Arctic expedition cruises through the newly navigable Northwest Passage. The populations of Greenland’s reindeer, polar bear, seal and fish have all declined as habitats shrink, seas warm and ocean salinity drops (freshwater glacial ice melts at alarming rates). For towns clustered around ports and narrow fjords, rising water threatens homes, and fishing is hampered in waterways increasingly clogged with drift ice from calving glaciers. Even transport by dog sled (the traditional means for travel and hunting) is threatened as snowmelt atop underlying impermeable and solid sheet ice 30 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
A dogsled is beached in summer with ice sheets covered in slush or water from melting due to increased temperatures.
leaves a surface of water and slush, something impossible for dogs and sleds to traverse. The changes to traditional life do present some new opportunities, however. Rich minerals, formerly under ice, are now accessible for mining, an industry welcomed cautiously in this pristine
environment. The Northwest Passage is also now navigable from Alaska to Greenland, opening up possible development, commercial shipping, trade and tourism. The irony is not lost on the interest in buying property (which owes its rising value to melting ice) by someone who questions that the ice is, in fact, melting. L
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THE PEREZ PARADISE: GATHERING PLACE FOR FAMILY, FRIENDS AND NEIGHBORS T E X T
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igh school sweethearts Susie and Eddie Perez have created a home that keeps the importance of family as its focus. As a central meeting place for their children’s friends, neighbors and extended family members, and regularly the site of holiday celebrations, the Visalia couple’s home is an inviting place free of formalities. A recent interior and exterior remodel drives that point home. The five-bedroom, three-bathroom home in northwest Visalia’s Cobblestone Estates I neighborhood sits quietly in a cul-de-sac, with a broad front lawn perfect for games of catch, tag or a fun Halloween display. “We love to have the kids here rather than somewhere else,” Eddie said. “We try to have lots of fun activities for them to do.”
Because most of the fun is in the backyard, Lifestyle Magazine’s tour started there. The large yard has seen a complete transformation in the last two years, reflecting a desire to not only update a favorite gathering spot as their children grow, but to also pay homage to their family’s roots. Taking center stage is an outdoor cooking area, where an untold number of woodfired pizzas have bubbled to a crisp and been consumed by hungry teens. The design was prompted by a family trip to the Azores in 2017, where many of Susie’s aunts and uncles still live on the island of Terceira. “They use their outdoor ovens to cook many of their main meals,” Susie said of her relatives. “While they don’t use it for pizza, they do use it for fish and meat. We got inspired to add the pizza oven, and the stonework is inspired by the beautiful European architecture we saw.” Of special note is the wooden handle on the pizza oven. It is the spout from an old handmade wine press inherited from her grandfather, incorporating old and new in this outdoor kitchen. A wicker seating area is accented by ocean-blue cushions, and nearby beautiful bright blue glass stones inside a fire pit catch a guest’s eye. The Perez couple said many s’mores have been created here as teens and family members lounge under white string lights in the evenings. 34 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
An outdoor cooking area, above, takes center stage in the Visalia backyard of Eddie and Susie Perez. The design was prompted by a 2017 family trip to the Azores, where outdoor ovens are used to cook main meals. The pizza oven’s wooden handle, above left, is the spout from a handmade wine press inherited from Suzie’s grandfather. A fire pit, below, is the perfect place to roast marshmallows.
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559.625.8884 220 W. Main St., Visalia www.janeensfurniture.com
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A large play structure, bouncy trampoline and ping pong table are also popular with their children and young guests. Mature palm trees sway in the breezes overhead, providing shade and poolside ambience with a resort-style feel. Susie and Eddie also love Hawaii. They honeymooned on Maui and have visited frequently with their family. Their new backyard is a perfect blend of the Pacific and Atlantic oceans, a fitting tribute to their 20th wedding anniversary. The backyard also features a putting green bordered by ample ledge seating, and the same stonework chosen for the cooking area carries over to the fire pit and curvaceous ledge. The couple had toyed with the idea of a remodel for several years. Knowing that they often play host to large groups, the couple decided to ditch the portable tables and chairs they had to set up in favor of other types of seating areas. Now, the new design offers a seamless transition from hosting big family gatherings to enjoying family time in the backyard. A call placed to a landscaper one day launched the project — and an excavator appeared in the backyard, much to Susie’s surprise. “I was sitting in a staff meeting when my phone buzzed, and it was a photo from Eddie of the excavator taking down the hill that we had in the backyard,” Susie said. “I showed my colleagues and said, ‘Look at my yard! We are starting the remodel!’” FOURTEEN YEARS AGO For a few years, the family was in the neighborhood on a frequent basis visiting Susie’s sister at her home in Cobblestone Estates I. Across the street, a lot stood empty, and the couple joked that they should build a home so their young children could play with their cousins on a daily basis. The lot sold and a home began to take shape. They figured that they lost the chance to make their joke a reality. A short time later, the property fell out of escrow, and Susie and Eddie put in an offer on the home. Soon, they knew that this would be the site of their future home. They moved in 2005 and for 10 years, cousins swapped homes and yards. Although Susie’s sister has since relocated, 36 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
A few years ago, the family decided to update the home’s interior rather than move. Susie took advantage of the wide picture windows. The stairs are a popular spot for Odie, a Maltipoo, and Mac-N-Cheese, a schnauzer.
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A rustic wood floor provides durability in the home’s high traffic areas. There’s also a sitting area in which to relax; previously, the area was a little-used formal dining room. A side table features a pewter tea service that was a wedding gift from Susie’s aunt in the Azores.
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the Perez family still loves their home and the tight-knit neighborhood. A few years ago, though, they felt the need to update the home’s interior, relinquishing the warm tones of the Tuscan-look made popular in the early 2000s. They even considered moving rather than remodeling, but Susie said, “I love my home. I love this neighborhood.” A fourth-grade teacher at nearby Oak Grove Elementary, Susie particularly enjoys seeing her students outside of class. “Many of my students live here, and they are so sweet. They stop by frequently to say hello and often bring me treats.” The couple’s two oldest children attended Oak Grove through eighth grade, and their youngest son, Mason, is a fifth-grader there. Their two oldest kids now attend Redwood High School. Jayden, 17, is a senior and Katelyn, 15, is a sophomore. With the help and influence of home makeover shows and Pinterest, Susie soon began to form a new vision for her home, one that capitalized on the wide picture windows, skylights and renovated backyard. She decided on the Modern Farmhouse look made popular by Joanna Gaines of “Fixer Upper” and Magnolia Home brand fame. “I love the simplicity and the natural elements. It feels cleaner and more open,” she said. The interior design changes are most stark in the kitchen, which features a large white quartz island, white tile backsplashes, five barstools for casual dining, a pretty light fixture and white cabinetry with silver hardware. “When people come over, they say they can’t believe it’s the same kitchen,” Susie said. Gone are the reddish-brown wood floors and cherry cabinets, swapped for a rustic wood floor that is no worse for wear in a high traffic area. With three children, two dogs (Odie, a Maltipoo, and Mac-N-Cheese, a schnauzer) and lots of guests, they knew that they needed a durable floor that wouldn’t show scratches or dents like the previous flooring. 38 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
Changes in the interior are most visible in the kitchen, which features a white quartz island, white tile backsplashes, barstools for casual dining and white cabinets with silver hardware.
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The Modern Farmhouse look extends
Susie and Eddie said that while having
from the kitchen to the rest of the home’s
their home in disarray for several months
first floor. A calm, inviting space is the
at a time was a bit stressful, working
first room that guests pass through after
with excellent local subcontractors made
crossing the threshold. Previously, it
the task less of a chore and more of an
was a rarely used formal dining room.
experience that they look back on happily,
Susie updated it by designing a relaxed sitting area with a fluffy rug and soft, flowing draperies. The room overlooks the front yard and is a quiet place for the couple to share their morning coffee. On a side table/cabinet, a beautiful pewter
as they are quite pleased with the results. They are especially thankful to Visalia Ceramic Tile, Woodcraft Cabinets, Mighty Rock Construction and Luis Nursery. TAKING IT UP
tea service sparkles in the muted after-
The couple intends to resume the remodel
noon sunlight, a wedding gift from her
soon, taking the theme to the second
aunt in the Azores.
floor. But first, they are taking a break
The inviting home is located on a cul-de-sac in the Cobblestone Estates I neighborhood in northwest Visalia. It offers a broad front lawn. The backyard offers many activities for family members and friends alike.
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and enjoying the work they have completed so far. Eddie, a financial adviser who specializes in educators and non profits, and Susie also intentionally paced their renovation projects for other practical reasons: to not incur any debt. “I need to practice what I preach,” Eddie said. “I encourage my clients to save and pay as you go.” Both Susie and Eddie are pleased with the renovations they have completed, saying, “Our home is our happy place, a comfortable and warm environment to share with family, friends and neighbors.” L
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LAMB SHANK INGREDIENTS 3 tablespoons olive oil 3-4 lamb shanks (trimmed of excess fat) 1 teaspoon sea salt 1 teaspoon black pepper 1 red onion (diced) 2 teaspoons minced garlic 2 tablespoons rosemary (fresh and chopped) 2 carrots (diced) 2 celery sticks (diced) 1 cup dark beer 2 cups beef stock (low sodium or sodium free; if not, adjust the salt above) 14 ounces crushed tomatoes 2 dried bay leaves DIRECTIONS Heat oven to 350° F degrees. Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed ovenproof pan, such as a Dutch oven, over medium high heat. Add olive oil and then add the lamb shanks on medium heat. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm. Add onion, garlic and rosemary, and sautÊ over medium-high heat for 5 minutes until they are translucent. Next add carrots and celery. Add all the liquids: beer, beef stock, crushed tomatoes and bay leaves. Bring to a boiling point, then return the shanks to the pan. Cover the pan, move it covered to the oven and braise in the oven for 2 hours. Check to ensure lamb is tender; the meat should be beginning to fall off the bone. If not, cover and keep cooking. Ideal is when the meat is still holding onto bone. Pick out and discard bay leaves. Serve over Mediterranean couscous and with a side of tursu vegetables.
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GREEK YOGURT LABNEH Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast or serve as part of a cheese platter INGREDIENTS 2 cups plain 2% fat or whole Fage Greek yogurt 1/2 cup (or more) good-quality extra-virgin olive oil 3 tablespoon finely minced fresh herbs (such as tarragon, parsley and chives) 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper Special equipment: Cheesecloth DIRECTIONS Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days. Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4-inch balls. Place in an 8-ounce glass jar.
FALAFEL INGREDIENTS 1 small red onion 1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided 1/4 cup plus 2 teaspoons distilled white vinegar, divided 2 1/2 teaspoons kosher salt, divided 2 15-ounce cans chickpeas, drained, rinsed 1 garlic clove, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 cup chopped parsley, divided 5 tablespoons chickpea flour 1 teaspoon baking powder 1/2 cup vegetable oil, divided 1/2 cup tahini 1 cups slivered red onion 1 cup cubed feta cheese 1 cup cucumber, cubed 1 cup cherry tomatoes, quartered Homemade hummus (for serving)
DIRECTIONS Preheat oven to 375° F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar and 1/2 teaspoon salt in a small bowl; set aside. Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 teaspoon salt and remaining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder, and pulse a few more times to combine. Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1 inch apart. Gently press down on tops to flatten slightly. Brush tops with 1 tablespoon oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20-25 minutes.
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Join Us For Our
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Saturday, October 12 1PM - 4PM
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559.786.1237
RCFE #547208809
E P I C U R E
DIRECTIONS
BAKLAVA PASTRY & SYRUP PASTRY INGREDIENTS
SYRUP INGREDIENTS
1 16-ounce package filo dough, thawed 1 1/4 cup unsalted butter; melted 1 pound (about 4 cups) walnuts, finely chopped 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1/2 cup brown sugar
1 cup granulated sugar 3/4 cup water 1/2 cup honey 2 tablespoons lemon juice 1 cinnamon stick Rind from half an orange
Thaw and bring filo dough to room temperature prior to making the baklava. Butter the bottom and sides of a large rectangular 9x13-inch baking dish. Trim filo dough to fit into the dish if necessary. Keep the dough covered with a damp cloth so it doesn’t dry out during preparation. Chop walnuts in food processor by pulsing 10-12 times until coarsely ground, or chop with a knife until very finely chopped. Add brown sugar, cinnamon, nutmeg and cloves, and mix evenly. SYRUP PREPARATION Combine sugar, water, honey, lemon, juice, cinnamon stick and orange rind in saucepan; bring to heat on medium-high and stir until sugar dissolves. Reduce heat to medium-low and continue to boil for 4 minutes more without stirring. Remove from heat and cool completely. DIRECTIONS Preheat oven to 325° F. Place one sheet of filo dough into buttered pan and brush with melted butter, and layer another sheet evenly on top of this one. Repeat this process until you have layered 8 sheets. Sprinkle roughly 3/4 cup of the chopped walnut mix over the first 8 sheets of filo dough. Repeat this same process 4 more times, but using 5 sheets of filo dough instead of 8, brushing each one with butter before adding the next one. Remember to add 3/4 cup of the walnut mix between each layer of 5 sheets of buttered filo dough. Finish the baklava with 10 layers of buttered sheets of dough; butter the top layer as well. Carefully cut the baklava into desired shapes; use a ruler to keep sizes consistent. Bake in preheated oven for 1 hour 25 minutes. Baklava should be golden brown. Remove from oven and drizzle the cooled syrup all over the baklava. Let cool completely at room temperature without being covered so the baked pastry can soak up the syrup. L
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PROVIDINg IMPACT testing
& CONCUSSION REhabilitation PRO-PT has partnered with our local high schools to bring ImPACTŽ, the only FDA approved baseline and post injury concussion testing to our local high school athletes to assist the area medical providers in determining an athletes safe return to play in their designated sport. We test more than 1500 athletes per year at no charge to the school or the student athletes. It’s just another way PRO-PT Provides service that is second to none.
559.713.6806
S O I R É E
MOONLIGHT & MUSIC SEQUOIA SYMPHONY CELEBRATES 60 YEARS PHOTOGRAPHS BY AIMEE SA OF AIMEE SA PHOTOGRAPHY
A
ttendees spent a wonderful “Moonlight and Music” evening at the home of Donna and Barry Sommer, celebrating the 60th anniversary of the Sequoia Symphony Orchestra. As soon as the 115 guests were seated, the warm, late-summer temperatures turned cool as a light wind dropped oak leaves all around, adding to the night’s ambience. No one minded.
Led by Maestro Bruce Kiesling, the 22-member Sequoia Symphony String Orchestra played selections by Mozart, Grieg, Britten and Copeland while the Vintage Press catered a delicious dinner of beef and chicken kebob, rice pilaf, asparagus and puréed carrots. A large, twisted loaf of bread with sesame seeds served as a centerpiece, as well as encouraged tablemates to break bread together. Throughout the night, wine was flowing from the tasting station and the tables, encouraging auction bidders to raise the ante, allowing items to earn top dollar. As a tribute to the 60th anniversary, monies raised will help sponsor the upcoming season, where a limited number of tickets will be available for $1, the cost of a ticket when the orchestra began in 1959. Live auction items included a four-night stay in Pebble Beach and golf at the exclusive Monterey Country Club, custom dinner for six at the Vintage Press, Hiroshi Kono Violin, custom metal print collections and a one-night stay at a luxury treehouse with breakfast on the Sommer property. A last-minute surprise took place when Sequoia Symphony Orchestra Executive Director Joshua Banda auctioned off Maestro Kiesling, along with an exclusive dinner for two. According to the maestro, "I’ve had dinner with myself several times ... it’s delightful." L 48 L I F E S T Y L E | S E P T E M B E R 2 0 1 9
S O I R É E
Top, Sequoia Symphony supporters gathered under the late summer sky for an evening of music, wine, fine dining and exciting auction participation. Symphony Executive Director Joshua Banda, middle left, previews the season and announces that the auction will include a private dinner with Maestro Bruce Kiesling, available to the highest bidder. Left, Symphony violinist, Rudolfina Sjostrand, demonstrates the Hiroshi Kono violin during the live auction. Above, Maestro Bruce Kiesling enjoys a photo op with Florence Kabot, former symphony president.
S O I R É E
Top, one of the night’s top auction items was a one-night stay in a custom treehouse. Watch for photos from our private tour in the January issue of Lifestyle. David Richards, middle left, gets the evening started on a good note by offering a nice selection of wine for guests to sample. Above, the 22-piece string orchestra, led by Maestro Bruce Kiesling, entertained guests throughout the moonlit evening. At left, auction donor and symphony board member Dr. Felix Martin del Campo and symphony violinist Jeff Fritz preview a few of the many items available for bid.
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FROM OUR FAMILY TO YOURS BUSINESS SALES | COMMERCIAL | AGRICULTURE | INVESTMENT PROPERTY
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Fall is here at Sequoia Plaza Flowers. We'd like to invite you to our beautiful plant and floral boutique where our design team is ready to create your one-of-a-kind arrangement. 601 N. Willis Street | Visalia, Ca 93291 P: (559) 734-1455 | F: (559) 734-3236 www.sequoiaplazaf lowers.com Follow us on @sequoiaplazaflowershop /sequoiaplazaflowers&more
C O M M U N I T Y
Continued from page 25
Naturally Nuts, Nestle-Häagen Dazs, Puffed Perfection, Quesadilla Gorilla, Rosa Brothers Milk Company, Rosa’s Italian Restaurant, Sue Sa’s Creative Catering, the Naked Nut, Three Rivers Brewing Co., Tulare Meat Locker & Sausage Co., and the Western BBQ Company. Farm Bureau members were excited to host newcomer Ciao Cow Creamery, serving up pistachio gelato, featuring — you guessed it — California pistachios. Tessa and Stuart Hall, owners of Ciao Cow, include the freshest, Valley-grown ingredients in every recipe. Tessa, a fourth-generation dairy farmer, wanted to commemorate her Italian roots through the family business and industry’s natural treasures. All the recipes are formulated by Tessa from scratch and then made at Curtimade Dairy in its 300-square-foot milk barn. The dream has become a reality for her and Stuart as their locally sourced gelato can be found in local stores, delivered to your home or served at your next event.
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The Best Sweet Treat was awarded to Rosa Brother’s Ice Cream, Valley pioneers of the in-house farm-to-carton concept. The Tulare Meat Locker & Sausage Company defended its title as Most Savory Dish for the fourth consecutive year. Best Fresh Product Award was presented to Naturally Nuts, a Visalia company owned by John and Barbara Oneto, who have been at each Bounty of the County event. Vendors were not the only winners that evening. Lucky raffle ticket holders left with a Benelli Shotgun Super Black Eagle 3 Camo, 12 gauge with a 28-inch barrel, a Kimber 1911 Custom II handgun or a “Pick your caliber” Savage 111 Trophy Hunter XP Rifle with a scope. This year’s gun raffle was sponsored by local partners California Rural Crime Prevention Task Force, Lawrence Tractor Co. and Smokin’ Barrel Firearms. Also recognized at the “FRIENDraiser”
was the newest to the Farm Bureau family, Paula Vinzant, who will serve as the South Valley Caucus’ development director. In her new role, she will focus on increasing membership and event sponsorships for Tulare, Madera, Kings and Fresno counties. “We are lucky to have her,” Russell said. “Tulare County is in the top three producing counties in the state, centered in the top producing area. The six counties that make up our Central Valley produce 60 percent of the agricultural commodities in California, and we need a strong advocate like Paula on our team to promote our message and grow our base.” The Tulare County Farm Bureau represents more than 1,300 family farmers and works to promote and enhance the viability of Tulare County agriculture. Founded in 1917, TCFB now has more than 2,000 members who work closely with commodity associations, along with local and state government to help advocate for industry needs. L
Transition from personal possession of urns to a permanent placement of your loved ones at the Visalia Public Cemetery. Community Cremation Scattering Day Saturday, Nov. 16, 2019 at 9am.
for more information visit www.visaliacem.org or call 734-6181.
YOUR OWN PERSONAL PARADISE 559.635.9637 | www.paradisepool.com | Since 1978
F A S H I O N
JEAN THERAPY
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F A S H I O N
FALL 2019 DENIM TRENDS T E X T
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hen shopping for a new pair of jeans, it may be best to head to the store. Unless you have a brand that you've recently worn and know your exact size, it may be difficult to order denim online. As there are so many different designs available now, a morning session of actually trying on jeans may be the best way to find a new favorite.
ADD SOME FLARE. One of the best ways to really brighten up your style mood this fall is by wearing a new pair of wideleg jeans. The flares that start getting wider from the knees to the ankles are showing up everywhere, from the clubs to the office. In lighter washes, they are more casual; in darker indigo, the flares are perfect for more dressed-up occasions and even professional settings.
Don't be afraid to size up. Not all brands are the same. The goal is to find the most flattering fit for your body type. Maximize your assets. There are jeans for adding curves, for boosting your bum, for slimming your stomach and more. Comfort is key. There's nothing worse than a pair of jeans that bags in the back and bunches around the knees.
MAKE SOME ROOM FOR THE BOYFRIEND. The roomier look in jeans is definitely a welcome change from the skinny jeans. The slouchier cuffed boyfriend jean is a great date for weekends. Carpenter-style jeans with multiple pockets and loops are another version of this trend.
Take several pairs of shoes with you when you shop for jeans. The footwear you wear with a pair of cropped jeans may be different than what you wear with a pair of long boot-cut jeans. Various heel heights will give you a better idea of how the jeans will look in “real life.� If you're a fan of boots, you'll want a pair of jeans that easily tuck in. DENIM TRENDS TO TRY ON THIS FALL: HIGH-RISE TAKES YOU TO THE TOP. Forget the name "Mom" jeans. These are the hottest jeans hopping into the jean pool right now. There are also lots of "mid-rise" styles. Find the ones that fit you best and that hit your waist in the right place. Then belt them and top off with shirts or tees that barely blouse up over the waist. TAKE THE STRAIGHT AND NARROW ROUTE. Skinny jeans have been around for several years, and they are still one of the most popular looks in denim. But jeans that are a little looser while still slim from the hips down are taking over their tighter cousins. This is a flattering, streamlined silhouette for both men and women.
REMEMBER TO STRETCH. This may be one of the best things of all about today's denim. Gone are the days of scratchy jeans. Enter stretch denim. Cotton, polyester and spandex combine for extra comfort for all ages. Pull-on jeggings (jeans and leggings) are an option, too. DOUBLE UP ON DENIM. Wearing denim head to toe used to be a big fashion no-no. But designers have resurrected the "Canadian" tuxedo, and pairing denim jackets with jeans or denim skirts is once again the hip way to go. Thanks to Bing Crosby and friends, who were turned away from a Canadian hotel in 1951, the name stuck. Britney Spears and Justin Timberlake reintroduced the trend in 2001, and Jay Leno was also known to sport the denim-on-denim trend. Now you, too, can double up on denim and not make the "what not to wear" list. MORE DENIM TRENDS. And the fashion news goes on: printed denim, coated denim, colored denim, patchwork details, embroidery, fringed hems, ombre effects, overalls, jumpsuits, side stripes and slit fronts. For whatever ails your wardrobe, get your jean therapy today. L
K U D O S
FOODLINK FOR TULARE COUNTY DRIVE TO FEED KIDS T E X T
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t’s a distressing fact that more than 40 percent of Tulare County’s children live in poverty and almost 35 percent experience food insecurity, which is defined by the USDA "as a lack of consistent access to enough food for an active, healthy life … a lack of available financial resources for food at the level of the household.” The lack of access to nutritious foods has detrimental impacts on children that can include emotional and behavioral problems, difficulty concentrating and poor performance in school, and more frequent illnesses and hospitalization (2015 American Academy of Pediatrics statement). With its mission “to promote equitable and dignified access to nutritious, healthy food while also addressing the root causes of hunger through education, advocacy and food systems change,” FoodLink for Tulare County has added the SmartPack program to address the needs of children who are at risk for food on the weekends during the school year. Partnering with JD Heiskell and Co. and Nutra Blend, the agency held its Drive to Feed Kids at the International Agir-Center in Tulare on Aug. 2. Close to 250 guests attended and enjoyed a steak dinner donated by the local community, complete with salad, beans, baked potatoes and ice cream for dessert. There were many auction items to bid on as well. The funds raised — about $120,000 — will support SmartPacks, covering the cost of food, storage and delivery of the stand-alone program (one of many that FoodLink provides). When at capacity, the program serves 900 children each week at 14 sites. To participate in the SmartPack program, students must be eligible for free and reduced meals, and are referred by teachers and food service staff who may observe children exhibiting food insecurity behaviors, or staff may already have knowledge of food insecurity in the
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home. FoodLink delivers SmartPacks to schools every Friday, where the campus coordinator distributes them. Each pack contains two lunches, two breakfasts and snacks; the foods are all kid-friendly, easy to eat and nutritious. When available, the packs may also contain fresh produce.
FoodLink constantly receives requests
“The program is extremely popular, and
we'll be able to expand in the future.”
for more sites," Executive Director Nicole Celaya said. "We don't like turning people away, but our time and staffing resources are limited. Thanks to this year's generous donors, we are able to continue the program at its current capacity. We hope that with continued community support,
Next year’s Drive to Feed Kids Dinner and Auction is scheduled Aug. 7, 2020. For more information and to get involved, visit new.foodlinktc.org/home/
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VMC welcomes … Fellowship-trained gastroenterologist Will Hsueh, MD, to Visalia and to Visalia Medical Clinic Dr. Hsueh completed his fellowship in gastroenterology at West Virginia University, and served his internal medicine residency at MedStar Georgetown University/Washington Hospital Center. He is Board certified in internal medicine. Dr. Hsueh is now accepting referrals.
Will Hsueh, MD
DOWNTOWN GASTROPUB Jason Mihalcin, DO Be Well Visalia Medical Clinic
5400 W. Hillsdale Ave., Visalia
227 N COURT • DOWNTOWN VISALIA
WALNUT NEIGHBORHOOD 5101 W WALNUT • SOUTHWEST VISALIA
www.vmchealth.com 559-739-2000
/ PITAKABOB WWW.PITAKABOB.COM
Background Checks and Live Scan Fingerprinting Live Scan technology allows digitally scanned fingerprints to be submitted electronically to the Department of Justice within a matter of minutes and allows criminal background checks to be processed usually within 72 hours. No wait for this service, no sitting with registered sex offenders, and Megan’s law registrants. Live Scan Fingerprinting Service at PDA will get you on your way in 10 minutes! For more information call (877) 730-3532
H A P P E N I N G S
SEPTEMBER Musae Exhibition
Right to Life Banquet with special guest Dinesh D’Souza
When: Through Sept. 27 noon-5:30 p.m. Wednesdays through Saturdays
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When: Sept. 24, 7 p.m.
Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia
Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia
Contact: artsvisalia.org or (559) 739-0905
Contact: (559) 732-5000, or tkrl.org
Cost: Free
Cost: $70, $525 table of eight
Visalia Home EXPO When: Sept. 21, 10 a.m.-7 p.m.; Sept. 22, 10 a.m.-5 p.m.
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When: Sept. 26 and following Thursdays, 11 a.m.
Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia
Where: Visalia Library Children’s Wing, 200 W. Oak Ave., Visalia (entrances on Encina and Locust streets)
Contact: VisaliaHomeShows.com or (559) 713-4000
Contact: (559) 713-2731 or tularecountylibrary.org
Cost: General admission $5 Saturday and Sunday. Seniors admitted $3 Saturday and Sunday.
Cost: Free
Saucy September
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When: Sept. 21, 6-9 p.m.
Rusty Roots Show 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 Cost: $10 early bird, $5 general, free children 15 and under. $2 off with three cans of food for Tulare County FoodLink. Free parking
Toddler Story Time When: Sept. 24 and following Tuesdays, 10 a.m. Where: Visalia Library Children’s Wing, 200 W. Oak Ave., Visalia (entrances on Encina and Locust streets) Contact: (559) 713-2731 or tularecountylibrary.org Cost: Free
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When: Sept. 27, 5:30-9:30 p.m.
Contact: info@visaliachamber.org or (559) 734-5876
Contact: (559) 732-3600 Cost: $50, $350 table of eight
Oktoberfest Where: Vossler Farms Pumpkin Patch, 26773 S. Mooney Blvd., Visalia
Where: Congregation B-Nai David, 1039 S. Chinowth St., Visalia
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Pre-School Story Time
Cost: $50, $60 week of the event
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Motorsports Show 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) 687-0220 (car show); Jim at (559) 679-6062 (swap meet); calvaryvisaliacraftfair@gmail.com or calvaryvisalia.org (shopping boutique)
Est. 1980
License #00881497
RESIDENTIAL | COMMERCIAL | SALES
Serving Tulare and Kings Counties 300 W. School Ave., Visalia, CA 93291 (559) 733-3385 • www.millcreekmgt.com
Interior plantscaping and some simple design elements can make your place of business or home more warm and inviting. Call 559.734.4920 to see what we can do for your interior.
H A P P E N I N G S
OCTOBER Handweavers Exhibit When: Oct. 2-25, noon-5:30 p.m. Wednesdays through Saturdays. First Friday: Oct. 4, 6-8 p.m.
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Exeter Fall Festival When: Oct. 12, 7 a.m.-4 p.m. Where: Exeter City Park, Chestnut and D streets, Exeter, and downtown Exeter
Where: Arts Visalia Visual Art Gallery, 214 E. Oak Ave., Visalia
Contact: exeterchamber.com or (559) 592-2919
Contact: artsvisalia.org or (559) 739-0905
Cost: Free
Cost: Free
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Fall Marketplace
Holy Land Trip Information
When: Oct. 12, 9 a.m.-3 p.m.
When: Oct. 3, 5:30 p.m.
Where: Visalia Nazarene Church, 3333 W. Caldwell Ave., Visalia
Where: Gateway Church, Room 12, 1100 S. Sowell St., Visalia
Contact: Judie Casey at (559) 623-1407
Contact: bit.ly/HolyLandRSVP, gatewayvisalia.com/holy-land or (559) 740-9436 Cost: Free
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Cost: Free
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Shish Kebab Luncheon
Where: Exeter Woman’s Club, 201 N. Kaweah Ave., Exeter
When: Oct. 6, 11 a.m.-3 p.m. Where: Visalia Elks Lodge, 3100 W. Main St., Visalia Contact: (559) 936-2227 Cost: $20 donation for the Armenian Church of Yettem
‘Plowing Through Time’
Exeter Holiday Boutique When: Oct. 18, 4-8 p.m.; Oct. 19, 9 a.m-4 p.m.
Contact: exeterwomansclub.com or (559) 909-4135 Cost: Free
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‘Tales From the Tomb’ When: Oct. 19, 10 a.m.-1 p.m.
When: Oct. 6, 3:30-6 p.m.
Where: Chapel at the Visalia Cemetery, 1300 W. Goshen Ave. at North Giddings Street, Visalia
Where: Tulare County Museum, Mooney Grove Park, 27000 S. Mooney Blvd., Visalia
Contact: (559) 731-8744, (559) 732-2581, tularecountyhistoricalsociety.org
Contact: (559) 280-3142. Tickets: tularecountyhistoricalsociety.org or (559) 786-4972
Cost: $15 adults, $7.50 children 11-15, free for children under 10
Cost: $50
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LOSS Team Conference
Taste the Arts When: Oct. 19, 10 a.m.-5 p.m.
When: Oct. 8-9
Where: Garden Street, Downtown Visalia
Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia
Contact: (559) 802-3266 or hello@artsconsortium.org Cost: Free
Contact: bit.ly/nltc2019 Cost: 1-day registration $100 / 2-day registration $200
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Habitat Golf Tournament
Back to School Car Show When: Oct. 19
When: Oct. 11, 9 a.m. registration, 10 a.m. shotgun start
Where: Golden West High School, 1717 N. McAuliff St., Visalia
Where: River Island Country Club, 31989 River Island Drive, Porterville
Contact: bit.ly/GWCarShow, GDubCarClub@gmail.com, (559) 622-3138
Contact: hfhtkc.org or (559) 734-4040 ext. 106
Cost: Preregistration by Oct. 11 for student rides $10 and non-students $30, including a shirt and goody bag. Same-day registration $35.
Cost: $125 per person, $500 per foursome
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H A P P E N I N G S
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Golden West Fall Sing When: Oct. 23, 6 p.m. Where: Golden West High School Music Building lawn, 1717 N. McAuliff St., Visalia
s r e t i d r e W ant W
Contact: praheb@vusd.org Cost: Free
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‘Night at the Museum’ When: Oct. 25, 5:30-8:30 p.m. Where: ImagineU Children’s Museum, 210 N. Tipton St., Visalia Contact: (559) 733-5975, imagineumsueum.org Cost: $20 members, $25 guests
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40th Annual Harvest of Handwovens Show, Sale When: Oct. 26, 9:30 a.m.-3 p.m. Where: Exeter Veterans Memorial Building, 324 N. Kaweah Ave., Exeter Contact: hwotv.org or (559) 561-4048 Cost: Free
Mt. Whitney High Basketball Hall of Fame Induction When: Oct. 26, 5:30 p.m. Where: Country M Ranch, 3157 E. Oakdale Ave., Tulare Contact: (559) 303-2309; tickets MWHOF.brownpapertickets.com Cost: $40 per person (over 21), $420 VIP table for eight
We are expanding our feature story and event coverage writer’s pool for Lifestyle Magazine. Please submit inquiries with sample of writing to: Karen@DmiAgency.com
Inaugural Pickleball Tournament When: Oct. 26-27, 8 a.m. Where: Plaza Park Pickleball Complex, South Plaza Street at West Airport Drive, Visalia Contact: pickleballtournaments.com Cost: $30 entry fee, $10 per event. Registration closes Oct. 15. STYLE, ART, CULTURE, + EVENTS OF THE
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SOUTH VALLEY
High School Art Exhibition 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 Cost: Free
A PUBLICATION OF
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