Visalia Lifestyle Magazine - February 2020

STYLE, ART, CULTURE, + EVENTS OF THE SOUTH VALLEY FEBRUARY 2020

EPICURE

CITRUS, SWEET & SAVORY Page 26

HOME TOUR

THE SOMMER TREEHOUSE Page 32 TRAVELER’S TREK

SICILY’S TAORMINA & MOUNT ETNA Page 46

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32 HOME TOUR

THE SOMMER TREEHOUSE With the birth of two granddaughters, Barry and Donna Sommer looked up into the stately oak trees that surround their forested property and came up with the idea for a treehouse, the first one permitted in Tulare County. But the simple design morphed into something more contemporary that even visitors can enjoy.

WHAT'S INSIDE 8 From The Editor 10 Word Play

12

26

CITY'S LONG HISTORY OF JAILBREAKS

CITRUS, SWEET & SAVORY

44

46

LIGHT-BODIED LAGERS

SICILY’S TAORMINA & MOUNT ETNA

REFLECTIONS OF VISALIA

EPICURE

16 Tech: New Mac Pro 18 Visual Arts: Brent Hudspeth 22 Community: Women Take the Vote 40 Next Gen: Lori Rice 52 Fashion: Spring Jewelry 56 Visalia Chamber of Commerce 58 Tulare Chamber of Commerce 60 Happenings

SPIRITS

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TRAVELER'S TREK

Published By

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Karen Tellalian

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Greg Bitney Marcie Vagnino Frank Miramontes Kaci Hansen Melinda Brown

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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 © 2020 DMI Agency

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F rom The

EDITOR

S

itting here almost buried in a huge stack of mail, I have a sudden and overwhelming sense of national pride. While our country might not be perfect, as I look upon the mail-in ballot in front of me, I cannot help but feel grateful for the freedom we have in choosing our representatives, and the opportunity to express our opinion through freedom of speech. I do not ever like hateful rhetoric, but just have to take a step back in looking at just how lucky we are.

The timing is perfect then for the 100th anniversary of women’s right to vote. That is not a typo; it has only been the last 100 years. My grandmothers lived in a time when they did not have that inalienable right. A century later, we celebrate this milestone with “Women take the vote” on page 22, where we look back on the struggle and reflect on the importance of equality.

Please join me in celebrating this magnificent milestone by turning out to vote in the primary to be held this year on March 3. This is the first year that California’s primary is in March, rather than June, and if women turn out at a higher rate than our men, as they’ve done since 1980, the results will be influenced by women.

Inside, you will find all of Lifestyle Magazine’s regular features, and we are sure you will delight in every one of them. From our home tour, to our culinary feature, to what is happening in the arts community, each article is a reflection of what is the very best of our community.

We appreciate all of our readers, contributors and advertisers, and look forward to seeing you at the polls on March 3.

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

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KAREN TELLALIAN EXECUTIVE EDITOR

W O R D

P L A Y

NEWS ON WRITING, BOOKS + THE WORLD OF PUBLISHING T E X T

W

hy is this called a “leap” year?

Wiktionary suggests that it is because any given date will skip a weekday after Feb. 29. In 2018, March 1 was Thursday; last year, it was Friday; this year, it is Sunday, leaping over Saturday. To find a load of books related to leap year, you can leap over to leapyearday.com.

For instance, “Mommy, Where’s My Birthday?” by Lakisha Cornell discusses what to tell a child when his birthday is only on the calendar once every four years.

Kenneth Stevens’ “February the 29th” is a book of adventure geared toward 8- to 12-year-olds. Toby has to leave home on Feb. 29, his 12th (or is it third?) birthday because his mother is in the hospital. He is sent to his eccentric Uncle Nichol’s rural Scottish home, where the adventure begins.

“Leap Year: How small steps can make a giant difference” by Helen Russell gives ideas on how to make big decisions and welcome change, whether it involves where you live, your work, relationships or other aspects of life.

LEAP DAY WRITERS John Byrom (born Feb. 29, 1692), an English poet, wrote the lyrics for the hymn “Christians Awake.” He also invented a system of shorthand. Sedley Brown (born Feb. 29, 1856) was an American playwright, author and stage director.

Occasionally, he acted in silent films.

His twin brother, J. Edwin, was an actor.

Howard Nemerov (born Feb. 29, 1920) was twice the Library of Congress’ Poet Laureate (in 1963 and 1988). He won the Pulitzer Prize, National Book Award and Bollingen Prize. His best-known poem is “A Primer of the Daily Round.”

Patricia Anne McKillip (born Feb 29, 1948) is an American writer of fantasy and science fiction. Her awards include Bram 10 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

Stoker, World Fantasy Life Achievement and Mythopoeic Fantasy. “The Forgotten Beasts of Eld” was her first novel.

VALLEY WRITERS Julie Appelbaum has published her second book of poetry, “Thriving in the Thicket.” She describes it as being “about finding one's path through life's thicket.” Rather than becoming stymied by fear, doubt and conflict, her poems suggest “proceeding through it with light, hope and joy. The poems reach to pull the reader to a better plane.”

Her book leads off with “A Glimpse Ahead:” Arise! Let hope beckon and light shine.

Stand aside as joy like a berry ripens on a lush pathway bush, feeding you its good.

Besides her poems, the 100-page book includes questions and quotes chosen from well-known thinkers. Its ISBN # is 9781689401258, and it is available on Amazon.com.

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Poet Brynn Saito has launched her chapbook and online letter archive titled “Dear —.“ The launch event on Feb. 8 included a community reading commemorating the Day of Remembrance. “Dear –“ is an archive of letters related to the incarceration of Americans of Japanese descent during World War II. Saito worked on the project in conjunction with Densho, a Seattle-based organization dedicated to preserving stories of the incarceration and to inspire equality for all.

Saito’s grandparents were among Central Valley residents who were forced out of their homes and imprisoned far from their farms, businesses and friends.

They met, married and gave birth to their first child while held on the tribal land of the Gila River Indian community in southern Arizona.

READ THE BOOK “Killers of the Flower Moon: The Osage Murders and the Birth of the FBI” (Vintage Press, 2017) by David Grann was named the best book of 2018 by a long list of publications, led by Time Magazine, Wall Street Journal and the Smithsonian. It tells the true story of the Osage Nation in Oklahoma, who were the richest people in the world after oil was discovered on their land in the 1920s. Then someone started killing them. The motion picture adapted from the book stars Leonardo DiCaprio and Robert De Niro.

WRITING WORKSHOPS The Community of Writers is celebrating 50 years in the High Sierra. Summer writing workshops will be held for poetry, fiction, nonfiction and memoir in Squaw Valley at Lake Tahoe. Application deadline is March 28. Details: communityofwriters. org.

THE LAST WORD “A strange amazing day that comes only once every four years. For the rest of the time it does not ‘exist.’” — Vera Nazarian L

VISALIA'S LONG HISTORY OF JAILBREAKS T E X T

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here is something about being locked up in a jail cell that makes the person inside want to get out. Maybe it’s the small space, the loss of freedom, an irritating cellmate or a combination, but the urge to depart can often be strong. Of course, the vast majority of prisoners begrudgingly wait for their release date, but a few decide to make an early run for it. It is true today and was true historically.

Jail escapes are as old as the jails themselves. In fact, the Bible tells us that Peter left his jail cell early without permission after King Herod had put him there. Yes, “divine intervention” played an important part in St. Peter’s escape, but the use of outside help is not uncommon.

Jailbreaks happened throughout the world, and local lockups were not immune. In May 1870, an escape from the Tulare County Jail in Visalia became statewide news when the Sacramento Daily Union reported, “On Saturday evening, May 14 all the prisoners in the county jail at Visalia, four in number, escaped by digging through the heavy brick wall in the rear.”

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Probably the most famous jailbreak in county history took place in Visalia on the evening of Sept. 27, 1891, when Grat Dalton, convicted of attempted train robbery, and several others sawed through the bars of the new county jail and made a run for it. Dalton fled the county amid a hail of gunfire and headed east. But despite Grat’s lucky escape, his good fortune did not last. A year later, he and others were killed in a foiled bank robbery attempt in Coffeeville, Kansas.

That jailbreak highlighted the deficiencies of the facility and started it on a road to replacement. After only 28 years of use, the 1890 county lockup was on the chopping block.

James Hume, one of California’s top lawmen, played a part. At one time, he had gone on record saying, “I have been in every jail on the coast and am familiar with all of them. I have been acquainted with jails the greater part of my life, and I do not hesitate to pronounce the Visalia jail the worst constructed one I ever saw.”

In 1918, a new county jail building replaced the old one on the northeast corner of Oak Avenue and Church Street, and

Built in 1890, this Tulare County Jail stood until 1917, when it was replaced with the building that stands today at Oak Avenue and Church Street. It was from this building that Grat Dalton escaped in 1891. Circa 1895

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T E R R Y

it remains standing today.

About 10 years after this new county jail opened, an inmate who served as a trusty walked from the facility to empty a garbage can and did not return. An attempt was made to find him, but the authorities could not. But apparently the man’s conscience began to bother him and in April 1929, about a year after his escape, he turned himself in. His surrender earned him another jail cell and a new criminal charge for escape.

Five years later, a Lindsay man was arrested on forgery charges and brought to the county jail. As he was being processed, the booking deputy turned his back, and the man quickly hurried out the door, down the jail steps and ran north on Church. At the same time, Deputy Paul Reese had just arrived for work. He saw the suspicious man running and a chase ensued. Reese caught him at a residence near School Avenue, stuck his finger into his back and said, “If you try to get away, I’ll kill you.” Reese escorted the man back to the jail. He was placed in a cell and the fooled inmate told his cellmate, “If I had known that

This artist rendering of the Tulare County Jail, built in about 1857, shows how it appeared in Visalia’s Courthouse Square.

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2020

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SAVE THE DATE April 18, 2020

A FUNDRAISING EVENT A T T H E VISALIA COUNTRY CLUB Come join us for this popular, top-notch food and wine tasting experience. Spread over Visalia Country Club’s spacious Club House and lawns, guests socialize and wander among the delicious food and over 15 wineries. Enjoy views of the lush golf course, stately oak trees, water fountains, and swans effortlessly drifting in the pond that fronts the 16th green while bidding on exciting auction items.

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www.vccrwineauction.com County Center Rotary Community Support Association, Inc. is Charitable 501 (c) 3 entity and the funds raised fund local and International projects.

fellow didn’t have a gun, I’d have been halfway to San Francisco by now.”

In 1940, another escape occurred, this time involving more violence. On Dec. 4, the Visalia Times-Delta reported the incident with the headline, “Three Youthful Desperadoes Slug Deputy Sheriff and Escape From County Jail.” The Porterville men were in jail on a combination of serious charges. As Deputy Sheriff Frank Kirkman was delivering “commissary,” the men attacked him with a mop handle. They ran out of the building and disappeared. Thirty-six hours after the escape, the men were back in custody thanks to observant deputies.

And the escapes and attempts continued through the decade of the 1950s. The year 1954 was tough for the Tulare County Sheriff’s Office. In February, an inmate escaped from jail and ended up in

Massachusetts, where he was eventually arrested. In June the same year, two more prisoners, who shared a secondstory cell, broke out. At about 1 a.m.

June 2, the young men removed a few loose bricks from a wall and pried others out with a mop handle. When the hole was large enough, the two wriggled through and dropped 20 feet to their freedom. Authorities suspected that they were in a stolen car. The next day, they were spotted, and eight police vehicles began the pursuit near Porterville and captured the escapees when they “spun out.”

In November 1957, two more inmates

One of the largest jailbreaks in Tulare County history took place on Feb. 23, 1957. Five men attacked a deputy delivering a mattress to their cell. They took the deputy’s jail keys and escaped. Within a week, four of the escapees were back in custody.

was built on Burrel Avenue just west

escaped and in September 1959, five prisoners were caught attempting to break out. They had tried to remove bricks from a wall in the jail and sawed through one of the bars, but they were discovered and did not get out of the building.

By the end of the 1950s, the 1918 jail building had been through a lot. It had housed hundreds, if not thousands, of prisoners, oftentimes in overcrowded conditions and with staff shortages.

By 1962, relief had arrived for the old timer, and a more modern county jail of Mooney Boulevard.

For 44 years, the jail at Oak and Church had served its purpose and deserved a rest. In retirement, it has housed an art gallery, office space and restaurants.

This shows the former Tulare County Jail building when it contained an art gallery. Circa 1980 (Courtesy of Richard Drath)

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NEW MAC PRO: COMPARING APPLES TO APPLES T E X T

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S C O T T

W Y A T T

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pple’s newest Mac Pro received a lot of derision on social media when it was released in December.

The most expensive Mac Pro configuration tops out at $53,000.

Yet Apple’s base configuration for $6,000 compares favorably to media workstation offerings from HP, Dell, BOXX, BIZON and Orbital Computers.

A mid-range Mac Pro configuration for film editing costs $22,000, a reasonable price in that niche.

Comparing a video workstation to a home computer is like comparing a consumer digital video camera to a studio production camera. A mid-range 4K video camera kit averages $5,000. Upgrade to a Panasonic VariCam 35 and spend $55,000. Hollywood studios prefer ARRI cameras. At $98,000 for the body alone, the ARRI ALEXA line remains the choice among award-winning cinematographers.

More than 70 percent of major studio movies in 2019 were shot using ARRI cameras.

Complete professional camera rigs cost more than the average house. A $22,000 Apple workstation is a fraction of a feature film budget.

Workstations are not gaming computers.

Gaming PCs emphasize high clock speeds, fast single-threaded CPU execution and graphic playback. The emphasis on speed means that gaming PCs, like most home computers, do not require features such as error-correcting code memory (ECC RAM), which is slower than “non-parity” memory.

If you’re a Hollywood studio rendering special effects, every bit of data must be perfect. You use ECC RAM that detects and corrects errors in data. You also use self-correcting solid-state drives (SSDs), video encoding accelerators and other technologies that gamers do not need.

The heart of a workstation is either an Intel Xeon or AMD Threadripper CPU. Workstation chips emphasize multithread performance over single-thread speed. If you’re playing a game, your computer is often performing one primary task. Completing tasks out of order would 16 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

make for an odd gaming experience.

A Zeon Platinum series supports 112 simultaneous threads. Your typical desktop i7 runs 12 simultaneous threads.

The BOXX W5, which uses the same Xeon-W series as Apple’s Mac Pro, starts at $6,500. Fully configured, the system reaches $46,734 with no software. You receive a third of the ECC RAM Apple offers (512 gigabytes compared to 1.5 terabytes), significantly slower SSD storage and no media-industry standard Thunderbolt 3 connections. In fact, a similarly configured Mac Pro with 768GB of RAM is $30,199. The Mac Pro is at least $16,000 cheaper.

On Apple’s website, I configured a 24-core Xeon with 192GB of RAM, dual 32 GB video cards, 4 TB of SSD storage and Apple’s professional media applications for $22,000, including extended Apple Care support. That’s a bargain compared to the BOXX system. Plus, Apple computers can run Windows applications if necessary.

Trying to match the BOXX configuration, I selected the closest options from other vendors. The systems with at least a Xeon W with 20 cores were $49,707 from Dell,

$52,761 from HP (with 384GB of RAM instead of 768GB), $46,296 from BIZON and a bargain $22,071 from Orbital Computers.

The $53,000 Mac Pro is a beast: a 28-core Xeon CPU with 1.5 terabytes of RAM, 12 terabytes of storage and dual 32 gigabyte graphic adapters. The Mac Pro isn’t for everyone. It was designed for media creation, such as Hollywood special effects.

What about Apple’s $5,000 Pro Display XDR? Video content creation editors want a color-calibrated monitor. If you are editing a feature film, the color needs to be perfect. Some editing monitors from Sony cost $40,000. The Canon DP-V1711 is a 17-inch reference monitor, for a bargain $15,000. The HP Z31 will set you back $7,000, and it has mediocre reviews from industry professionals because it doesn’t meet industry calibration standards.

People might joke about Apple not including a stand, but media creators usually have VESA mounts that support two or more screens. I’m a hobbyist with a dual-monitor stand, so any new screen would be mounted to one of the flexible arms I have.

Finally, commenters cannot resist mocking the $400 wheels for the Mac Pro. Although $100 per wheel seems expensive, few similar workstations offer wheels. You need to buy a special cart or rackmount cage for HP and Dell workstations if you want them to be mobile. The rolling cages for other workstations cost $700 or more. I’m unlikely to move a workstation frequently.

If Apple’s workstation pricing is close to HP, Dell, BIZON and BOXX, enthusiasts mock the Mac Pro. Few people realize that you can configure a $110,000 HP workstation. Other workstation vendors do not advertise their highest-end computers because the content creation market is a small community of experts.

I don’t need a Mac Pro, but I do love to dream about what I might create with such a workstation. L

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V I S U A L

A R T S

Weight of Empathy

THE PAINTINGS OF BRENT HUDSPETH T E X T

BY

S H A N E

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rent Hudspeth is first and foremost an artist. Second, he is a native of Porterville. Like so many people who can call themselves natives, his grandparents and mom migrated from Oklahoma to the fertile soils of the Central Valley during the Dust Bowl era, in search of work and a means to survive.

Back in those days, the horse was an important part of life and hard work was the one thing that ensured a chance of putting food on the table. This backdrop is one that I am very familiar with having grown up in Lindsay and Strathmore, and it is one of the many reasons I gravitated towards Brent when we met at Porterville College back in 1981. We chose art as our major and, at that time, the college had one art teacher, making it impossible not to end up in the same classes. From day one, I recognized his drawing skills and saw him as someone to watch.

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I graduated from Porterville College in 1983 and transferred to CalArts in Valencia. I recall Brent paying me a visit to see if CalArts — which redefined what a liberal art school was supposed to look like — was a place for him to continue his studies. Brent decided right then that CalArts was not a fit for him and set his sights on the other art school, Art Center College of Design in Pasadena. The school is widely known for graphic and transportation design (as in the look of cars), but instead Brent pursued the illustration and painting programs.

Brent graduated in 1989, staying in L.A. and working as an illustrator for some big companies for more than 20 years, saying, “I must add that at no time during this period of doing digital work for a living did I neglect my study of and interest in the process of painting with oils. I was continually painting and working in oils

from the time I was at Art Center. When I was at Imagic in Hollywood, I showed a fellow digital artist some of my paintings and she said, ‘What are you doing here?’

Sometime in 1998, I became reacquainted with an instructor I had at Art Center, fine artist Harry Carmean. Harry is still a mentor, and he has shared so much with me about painting and the different ways of composing a painting.

“In 2004, I had noticed my folks were struggling more and more, and my grandparents were living by themselves out on Teapot Dome Avenue, where they had originally settled. In 2005, I decided to come back to Porterville to help my family. Both of my parents passed away within a year, followed by the loss of my grandparents.” Brent took over his grandparents’ ranch, coming full circle from where he started.

And then, Facebook brought us back in touch and I began following Brent's work that he was posting, marveling at his paintings of horses.

Now that we have a little background on Brent, I want to talk about art. Art begins as an idea. I want to emphasize the word idea because it is formed by who we are, and how we see and think about our world.

Each of us has memories and, as one day becomes the next, these memories get layered and compressed, similar I think

Dream Plateau

Red Way Home

Promise

to how computers store information.

now are etched into my memory.

These memories become memories of

I asked Brent about his point of view on horses and how they have been portrayed via art that he looks at versus how he sees and paints them now.

memories and begin to meld with other memories, creating a whole new picture.

I say all of this because in October 2019, I went to an art opening in Exeter at the old Courthouse. The theme was horses and Brent Hudspeth's paintings of horses, set in a landscape of lush brush strokes with muted colors (muted as if by time); they were so quietly impactful that they

Brent Hudspeth: “Remington painted the horse as an element of the West. The horse was a part of the organic machinery of the frontier life, but Remington’s focus was on the human experience. The horse was a part of the fabric in the presen-

tation of Remington’s depiction of the American West.

“The intent of my work is not to show the horse as an element, fixture or part of a whole statement. I am associating more with the implied personal state of mind of the horse as it relates to what we as humans may feel — triumph, jealousy, fear, lost love — right down to our core. There is honesty in the horse, the freedom to run away or to show the

V I S U A L

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When I was at Imagic in Hollywood, I showed a fellow digital artist some of my paintings and she said, “What are you doing here?”

real pain, unashamed without a mask of social bias. The horse in my paintings is a reflection of my own life, sorting out and sifting through all of the trauma and bliss of living. In my own way, I am contradicting myself as I hide behind the mask of the image of the horse. However, I do believe that contradiction is the essence of existence.

“Throughout my life, I have been on the back of horses and among them on the ground in so many circumstances.

I see their attention to things and their yielding to other things. They breathe, they bleed, they feel and they bond emotionally.”

Brent Hudspeth's paintings are beautiful and haunting, familiar like a dream of watching a western on TV from childhood. There is a tranquil stillness that occupies these paintings. But there is something else happening and that something is Brent's ideas (which he so eloquently stated) that led him to create these oil on canvas works of art.

East of the Known

I wanted to know more. Brent explained that his images are from real life, books and the internet, and that he makes countless studies to truly understand the muscular structure of his subjects so that he can accurately depict moments that are an accumulation of his memories.

Brent's need to understand how a horse moves reminds me of Leonardo da Vinci's countless drawings he did to understand human anatomy. Leonardo wasn't painting a picture of a person; he was painting his idea of his subjects and what they represented. Brent's horses are just that, an idea of what a horse is now and what a horse was centuries ago. These paintings are his memories of moments, and ideas of a romantic bygone era 20 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

Field of Time

where a horse was off in the distance, waiting to carry the hero into the sunset.

paintings are more than just images

There is an implied narrative in Brent's work that speaks to another era of how the San Joaquin Valley looked in the age of the horse, before the era of strip malls and parking lots. Brent Hudspeth's

diary painted as a visual poem — one

of horses; his paintings are his personal that is meant to slow us down. These paintings help us to see and better understand who we are and how we navigate our fast-paced world.

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C O M M U N I T Y

WOMEN TAKE THE VOTE T E X T

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he year 2020 marks the 100th anniversary of the year that Congress ratified the 19th Amendment and granted women the constitutional right to vote.

Before the women’s suffrage movement, women in the United States were looked down upon socially, economically and politically. Viewed as inferior, women were denied many rights, including the ability to own or inherit property, serve on juries, sign contracts or vote in elections.

The first women’s suffrage organizations, the National Woman Suffrage Association (NWSA) and the American Woman Suffrage Association (AWSA), were created in 1869 to liberate women.

But the two organizations were divided over the 15th Amendment, which guaranteed African-American men the right to vote. The NWSA opposed the amendment because it did not grant these freedoms to women, while the AWSA accepted it as a step in the right direction.

In 1890, the competing organizations merged to create the National American

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Woman Suffrage Association (NAWSA) and began to operate as a political pressure group. The movement gained traction after actively cooperating in the war effort during World War I, winning over the support of President Woodrow Wilson.

“We have made partners of the women in this war.… Shall we admit them only to a partnership of suffering and sacrifice and toil and not to a partnership of privilege and right?” Wilson challenged Congress during a speech in the Senate chamber, the second president to personally appear before the Senate.

At this time, the House had sent a suffrage bill to the Senate, but it failed to pass by one vote. It wasn’t for another year, after Tennessee became the 36th state to ratify the 19th Amendment to the U.S. Constitution, until women earned the right to vote, ending the 72-year fight.

A century later, our nation takes this opportunity to commemorate this milestone by reflecting on the suffragists' struggle and highlighting the importance of equality.

The American Association of University Women (AAUW) and the California League of Women Voters (LWV) continue to fight for women’s rights on the local, state and national levels. Members follow their respective organizations’ mission statements: “to encourage informed and active participation in government,” as well as “advance gender equity for women and girls through research, education and advocacy.”

Central Valley chapters of the AAUW and LWV hosted a joint meeting in January's open to the public, to celebrate the centennial of women’s suffrage, complete with lunch and local author Angelica Shirley Carpenter as guest speaker.

It was through her service as president of the International Wizard of Oz Club that Carpenter, a retired librarian specializing in adult literature and founding curator of the Arne Nixon Center for the Study of Children's Literature at California State University, Fresno, was introduced to the subject of her latest book, "Born Criminal: Matilda Joslyn Gage, Radical Suffragist."

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AAUW members carried picket signs advocating women’s rights and chanted “votes for women” as they made their way to the front of the room and set the scene. Carpenter introduced Matilda Joslyn Gage, mother-in-law of "The Wonderful Wizard of Oz" author L. Frank Baum, to a crowd dressed in suffragist attire and sashes, gathered around tables decorated with yellow roses to represent those worn by suffragist Tennessee lawmakers when the state ratified the 19th Amendment.

Cady Stanton and Carrie Chapman Catt, Gage believed in equal rights for all, regardless of race or class. Deliberately written out of history after her 1898 death by an increasingly conservative suffrage movement, she became the eponym for “the Matilda Effect,” referring to the tendency to deny women credit for scientific invention. Carpenter sets out to write Gage back into history as she uncovers her life story and the conflict between those fighting for the rights of women.

Gage’s heroic efforts as a leader during the first five decades of the women’s movement inspired the young American heroine, Dorothy, at the center of Baum's iconic children's novel. An activist that fought alongside, and sometimes in opposition to Susan B. Anthony, Elizabeth

The year 2020 is not only a significant one for this anniversary of women’s rights, but a promisingly monumental year for women in regards to voter turnout and electorate. The November 2018 election is widely recognized for its historic voter participation that elected

A century later, our nation "takes this opportunity to commemorate this milestone by reflecting on the suffragists' struggle and highlighting the importance of equality.

"

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a record number of women into the House of Representatives.

The United States Census Bureau reports that turnout among young voters (age 18 to 28 years old) increased a shocking 16 percent, “the largest percentage point increase for any age group.”

As women have historically turned out at higher rates than men in every presidential election since 1980, this year’s election, following a year of suffrage celebration, is forecast to continue this trend.

As Barry Burden, professor of political science at the University of WisconsinMadison and co-founder of the university’s Election Administration Project, stated on Twitter, “The future (of voting) is apparently female.”

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Citrus, Sweet & Savory R E C I P E S B Y C H E F J A M E S J E S S E N , B I S T R O D I B U FA L A , V I S A L I A | P H O T O S B Y F R A N K M I R A M O N T E S , D M I AG E N C Y

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f you once thought that oranges were only for juicing, think again. This month, Bistro di Bufala's owner and head chef, James Jessen, and his crew (Chef Joy Cho, Pastry Chef Lisa Bacc, and mixologist Jacob Mejia) are sure to knock your citrus season socks off.

Dinner invitation, anyone? We'll be right over.

PAN-SEARED DUCK WITH BLOOD ORANGE SAUCE & CITRUS SALSA

BLOOD ORANGE SAUCE

SALSA

INGREDIENTS

INGREDIENTS

INGREDIENTS

1 cup brown sugar 1 cup red wine vinegar 3 tablespoons minced shallot 3/4 cup Grand Marnier, orange liqueur 5 blood oranges, exhausted 1 1/4 cup of mild chicken stock 1 teaspoon of xanthan gum

3 to 4 pieces of citrus using different varieties (I used Daisy mandarin, oro blanco grapefruit and Chandler red pummelo) 2 tablespoons minced cilantro 2 tablespoons Julie and sweet red onion 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon fresh black pepper 1 teaspoon red chili flake

4 boneless skin-on duck breasts Kosher salt 3 tablespoons clarified butter DIRECTIONS With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/4 inch apart.

Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

Place duck breasts, skin-side down, in a cold nonstick sautĂŠ pan.

Place pan over low to medium-low heat.

Add clarified butter.

DIRECTIONS In a small sauce pan, combine sugar, vinegar and shallots, and cook over medium heat until reduced and syrupy.

Add Grand Marnier liqueur and continue cooking and reducing for 3 additional minutes.

To keep the edges from curling up, press duck breasts down with a weight (I used a small flat cast-iron lid).

Whisk the thickener into the blood orange juice and chicken stock, add to the pot and reduce the heat, simmer until thickened.

After about 5 minutes, the fats should begin to gently bubble.

Season to taste with salt and pepper, strain and keep warm.

DIRECTIONS Prepare citrus using supremes only. Cut into bite-size pieces.

Combine all other ingredients; adjust taste to your liking. (If you want it to be stronger on the citrus side, you can add zest from the fruit, or make it spicier or milder on the chili side.)

Maintain the gentle bubble of fat, baste the breast once, then remove the excess rendered fat and butter.

Throughout the cooking process, the fat will keep rendering; keep spooning out, leaving the pan relatively dry.

Continue cooking until the skin is golden brown.

Total cooking time will be about 12-15 minutes or until the internal temperature reaches 120 degrees fahrenheit.

Increase heat and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side.

Medium rare will be at 130F on an instant-read thermometer.

Remove duck from pan and set aside to rest.

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Local citrus provided by Greg Kirkpatrick, Lindcove Ranch, Exeter

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CITRUS & GOAT CHEESE SALAD WITH PISTACHIO VINAIGRETTE SALAD INGREDIENTS

VINAIGRETTE INGREDIENTS

DIRECTIONS

8 cups baby arugula 1 small head of radicchio 2 small heads of Belgium endive 1 bulb of fennel, shaved on a mandolin or thinly sliced Small goat cheese log rolled in 1/4 cup finely chopped roasted pistachios

1 tablespoon grapefruit juice 1 tablespoon orange juice 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon champagne vinegar 1 tablespoon minced shallot 1 tablespoon minced parsley 1 tablespoon minced tarragon 3 tablespoons extra virgin olive oil Quarter cup of chopped pistachios Kosher salt and fresh ground black pepper

Combine the first eight ingredients in a mixing bowl.

Slowly mix in olive oil while drizzling, mixing pistachios.

Salt and pepper to taste.

DIRECTIONS Wash and dry all the greens and gently toss with shaved fennel, arrange on plates, garnish with goat cheese wheels and drizzle generously with vinaigrette.

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LISBON LEMON CREAM PIE WITH MEYER LEMON BRÛLÉE INGREDIENTS 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup chilled unsalted butter, diced small 1/4 cup chilled shortening, in pea-sized pieces 3 tablespoons ice cold water DIRECTIONS Preheat oven to 350 degrees.

In a large bowl, combine flour and salt.

Using a pastry knife or pastry cutter, incorporate butter into flour mixture until butter is in quarter-sized pieces.

Add shortening, coat with the flour mixture and incorporate until the mixture forms pea-sized pieces (some big chunks are okay).

Drizzle half of the ice water into the flour mixture to begin to form the dough.

Take the pan out of the freezer and line the dough with a piece of parchment or foil 2 inches larger than the pan.

Fill with pie weights, beans or rice.

Continue to add the water 1 tablespoon at a time, mixing in until the dough comes together but is not wet when pressed. (Try not to overwork the dough or it will become tough.)

Bake for 25-30 minutes. Remove from the oven and, using edges of the parchment or foil, carefully lift the pie weights from the pan.

Once the dough is ready, roll out and place in your favorite deep-dish pie pan.

Put the pan back in the oven and reduce the temperature to 325 degrees, bake for 10 minutes more, until golden brown.

Dock the dough lightly by piercing the bottom and sides with a fork.

LEMON CREAM FILLING

TOPPING INGREDIENTS

INGREDIENTS

1 pint heavy whipping cream 1/3 cup sugar

2/3 cups sugar 1/4 cup cornstarch 2 1/2 cups milk 3 large egg yolks, lightly beaten 3 tablespoon lemon zest Pinch salt 1/2 cup freshly squeezed lemon juice 2 tablespoons unsalted butter, at room temperature 1 Butcher and Baker pre-baked pie crust (makes one 9- to 10-inch-deep dish pie crust)

Cover with plastic wrap and place in the freezer for 30 minutes.

DIRECTIONS Whisk 2/3 cup sugar and the cornstarch together in a medium saucepan.

Add the milk and whisk until smooth.

Add the egg yolks, zest and salt, and cook, stirring constantly over medium heat until thickened enough to coat the back of the spoon.

Remove the pan from the heat and stir in the lemon juice and butter.

Pour through a sieve and into a bowl.

Remove from the oven and allow to cool completely.

Cover the filling with a piece of plastic wrap, touching the filling to prevent a skin from forming.

Place in refrigerator and cool completely.

Pour heavy whipping cream and 1/3 cup of sugar into the bowl of a stand mixer.

Whip at medium to high speed until stiff peaks form.

Set aside.

Take dish with pre-baked pie shell in it and pour in chilled lemon filling.

Top with homemade whipped cream.

Chill until served.

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CARAMELIZED BUTTERNUT SQUASH SOUP WITH CARA CARA ORANGES & PARMESAN REGGIANO INGREDIENTS 3 1/2 pounds butternut squash, trimmed 2 large carrots, peeled and diced 6 tablespoons extra virgin olive oil 4 cloves of garlic, minced 1 large yellow onion, building chopped 1 large jalapeño, minced 1 pasilla chili, minced 6 cups vegetable stock 1 cup bergamot sour orange crème fraîche 2 cara cara oranges; zest one and juice both Parmigiano-Reggiano DIRECTIONS Preheat oven to 350 degrees.

Quarter the butternut squashes, remove seeds (and reserve); arrange cut squash on a baking sheet pan, season with salt and pepper, and drizzle with EVOO.

Salt and pepper to taste.

Roast until lightly browned, approximately 45 minutes.

Toast until golden brown in oven.

Scrape cooked flesh away from skin and set aside; discard skin.

In a medium-sized stock pot, heat the

Wash butternut squash seeds and soak in warm water for 30 minutes.

garlic, onion and chili, and cook until

Drain, dry and toss in olive oil.

Add vegetable stock, raw carrot and

Set aside for garnish.

ROSEMARY TOM COLLINS INGREDIENTS 3/4 ounce rosemary simple syrup 2 ounces of your favorite gin 1 ounce fresh lemon juice DIRECTIONS Place in shaker with ice; vigorously shake.

Strain into collins glass and top with a splash of club soda.

Garnish with citrus peel.

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remaining 2 tablespoons of olive oil, add softened but not browned.

bring to a boil, then add cooked squash and simmer for 40 minutes.

Purée soup with an immersion blender until very smooth.

Add juice, zest and 3/4 of the crème fraîche.

Serve in soup bowls and garnish with the remaining 1/4 cup crème fraîche, toasted seeds and Parmigiano-Reggiano.

When

t a h w s i esh

Fr ! e v a r you c

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THE SOMMER TREEHOUSE P H O T O S

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Young and old like climbing into this special place T E X T

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s many grandparents can attest, the arrival of grandchildren sparks a desire to create moments and memories like no other force of nature.

For Barry and Donna Sommer, the birth of two granddaughters encouraged them to look beyond the walls of their home and up into the stately oak trees that surround their 2.5-acre forested property.

“How nice would it be for them to have their own special place?” Barry explained.

“We had always wanted to build something high up in one of our trees so we could get a clear view of the Sierra.”

As construction projects go, a simple design soon morphed into something more complex and contemporary. It also presented an opportunity for Barry, a psychologist, to put his carpentry and architectural skills to work.

“Soon, it became another wonderful project to invest in,” he said. “It created time and focus at home for me, and a chance to do work that I don’t get to do in my regular job.”

In tackling this project, the Sommers ended up building the first permitted treehouse in Tulare County. This included verifying with an arborist that the tree — a Valley oak — is healthy enough to live another 100 years. The project also required the expertise of a structural engineer who could pour the concrete and fabricate, weld and install the structural “bone” needed to support what amounts to a tiny house 25 feet aboveground, in the canopy of the gorgeous century-old tree.

Photo by Zach Green Films

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During construction, at the urging of their daughter, an employee of Airbnb, the Sommers decided to also offer the treehouse to guests from around the world on their way to Tulare County’s main draw — Sequoia and Kings Canyon National Parks. This has blended well with their past as Servas hosts. Servas is an international, nonprofit and nongovernmental network of hosts and travelers, founded after World War II in an effort to build world peace and understanding of cultures.

“We have met people from all over the world,” Barry said, both through Servas and in the past six months through Airbnb.

“Our treehouse guests are here to see the parks. They love the proximity to the parks as well as to downtown Visalia, which is very appealing to foreigners.

They love the restaurants and nightlife of downtown.”

The 400-square-foot, modern, energyefficient treehouse was designed by Visalia architect Sharon Sheltzer. In September 2018, the Sommers had their permit and construction could begin. At this point, building the treehouse became a weekend-warrior type of project.

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“Every Saturday and Sunday, we were building whatever needed to be done,” Barry said.

Friends and construction professionals pitched in, including Ron Overaker, retired owner of Structures Plus in Tulare, who oversaw the building as project manager, as well as Ryan Snyder and Robert Wood.

Merced Doria, a friend from Lindsay, and Jose Estralla also provided help and heavy lifting. After all, each piece of material had to be hoisted up the tree 25 feet or more using heavy building equipment.

Today, a gorgeous set of handcrafted stairs guides guests up the tree and, to protect those stairs, a small dumbwaiter carries suitcases and groceries to the top, a fun project that son-in-law Dustin Cram helped design, engineer, build and install.

Even though the treehouse was a small project, it came with its own set of big challenges. After it cleared the hurdles of the permitting process, another springtime challenge buzzed in with the citrus bloom — swarms of bees. At 25 feet high, the treehouse was a comfortable location for them to set up camp.

“I’ve definitely learned a lot about bees,” Barry said with a smile. A county

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beekeeper was called to remove the nests, but Barry had to repair some damage that was done.

Once the structure was complete, decorating the interior was quick and easy, as there is just a bedroom, bathroom and kitchenette.

The Sommers continued with a natural decor, seamlessly blending interior and exterior views with maple flooring and custom-designed furniture made by Travis Rupp of Visalia. Barry constructed a light fixture with mulberry branches he found on the property; it rests like a headboard.

One should note that guests have a bull’s-eye view into Sequoia National Park from the veranda of the treehouse, with Castle Rocks, Moro Rock and 36 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

Sawtooth all visible on a clear day.

The structure is also “smart,” as in all electronics are operated with the help of Amazon’s Alexa. At the sound of a command, lights, the miniature Napoleonbrand fireplace and even the microwave can turn on or off.

One item that guests won’t see: a television. “That was intentional,” Barry said.

In June 2019, granddaughters Noah and Shonna arrived from their home in Portland, Ore., and finally climbed up the stairs and spent the night with their grandmother in the treehouse, its first-ever inhabitants.

“They have a lot of fun when they come to stay here,” Barry said.

Service Beyond Compare

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With their help, final touches, such as window treatments on the east-facing sliding glass doors, were added. The sunrise is especially bright at 25 feet in the air!

Since then, the treehouse has been rented every weekend through Airbnb — so busy that even Barry and Donna have not had the opportunity to spend the night in it yet.

And for fun, the Sommers donated a night in the treehouse for the Sequoia Symphony’s September “Moonlight and Music” fundraiser.

Looking back on the 10-month project, Barry said he enjoyed every aspect of the process and appreciates the time spent with friends and fellow craftsmen to create a special place for not only world travelers but also friends and their granddaughters.

“Ultimately, there were a lot of laughs and no one got hurt,” he said. L

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BAKING UP ‘HOPPINESS’ WITH BEER BREAD LOCAL WRITER LORI RICE’S NEW COLLECTION OF BREW-INFUSED RECIPES APPEALS TO CRAFT BEER ENTHUSIASTS AND BAKERS ALIKE T E X T

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fuels his enthusiasm for the subject (and keeps him from being disappointed in constantly eating breads and foods cooked with beer as Rice develops and tests recipes).

les, lagers, dunkels and dubbels … pilsners, porters, stouts and IPAs … craft beers have been gaining traction by leaps and bounds in the U.S. for several years. And they’re not just for drinking. It’s common to use beer for cooking sausage and in stews and, of course, there’s the everpopular beer bread made with just a few ingredients, including the nondescript “12-ounce can of beer.” We tend to reach for the usual suspects — big-name beers that have been readily available at most every market for decades.

Because of her affinity for breads and baked goods, Rice has always wanted to write a book on baking with beer.

After the success of “Food on Tap,” her first book on cooking with beer, her publisher requested a baking book. Rice was delighted to make that a reality.

“Using craft beers in cooking and baking helps one to look deeply at the flavor profiles of different beers,” Rice said.

“When you get more into craft and traditional styles coming to the U.S. from around the world, there are so many more options for flavors. This opens the idea of experimenting with those flavors in food. Baking is more of a science, and the carbonation helps with leavening.

What happens with the flavor and what happens chemically when I bake with it?

It’s a really fun approach.”

There’s a new sheriff in the bakery, though, and armed with her new book, “Beer Bread,” she’s teaching us about innovative craft beers and how to incorporate them into a slew of delicious treats.

From growing up with a mom who owned a cake shop to a career in public health and agriculture with a master’s degree in nutritional science, to traveling and connecting with food cultures around the world with her husband, Lori Rice has always had strong ties to food and cooking. Having her mom’s baked goods and homemade breads on her family’s table and working in bakeries in high school and college sparked her love for bread. While working on her master’s in nutritional sciences and undergraduate degree in nutrition, fitness and health, she had exposure to food, working in university restaurants, and local and state agricultural programs.

Her interest in foods — from how they are grown to how they are served — led her from her endeavors in nutrition to freelance writing to her food blog.

While educating people about food has always been a priority, her blog, FakeFoodFree.com, sparked her interest in helping people learn not only about food but how to cook and eat healthy.

This led to photographing food.

Traveling abroad with her husband, Dan, 40 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

Not surprisingly, she is delighted with the recipes in the book, but does have some favorites. Six Pack Cinnamon Rolls, yeasted dough using spiced or brown beer, makes individual rolls in Mason jars for a real six pack.

Photo by Kaycee Maye Photography

piqued Rice’s curiosity about craft beers.

She was especially taken with those in Germany and Ireland. She’s always had an interest in the history and processes of beer, and as craft beers became more popular in America, it became more of a part of her life here. Dan’s secondary degree in beer brewing and distilling

Curry Chickpea-Topped Lager Flatbread has a soft and chewy Naan-style crust that is grilled and topped with smashed chickpeas, curry, lemon juice and yogurt tahini sauce. Cheese and Herb Pale Ale Bread — a twist on traditional beer bread pleasantly bitter from the pairing of hops and cheese — is a stir-and-bake recipe that’s a great start for someone new to baking with beer.

The nature of writing a bread book is challenging. In cooking, you have more freedom to throw ingredients together; baking is more scientific. One must be precise with ingredients and amounts, especially with yeast breads. Knowing

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Rising Rolls: Yeast rolls for sides, sliders and snacks

Cinnamon Raisin Walnut Brown Ale Bread

Cream Ale Irish Soda Bread

“USING CRAFT BEERS IN COOKING AND BAKING HELPS ONE TO LOOK DEEPLY AT THE FLAVOR PROFILES OF DIFFERENT BEERS,” — LORI RICE when dough has been kneaded, proofed and baked long enough can be perplexing.

The hard and fast time guidelines in most recipes don’t really apply. Think rising times in the Central Valley in the chill of winter versus the triple digits of summer — “one hour” may not be long enough in the former and too long in the latter.

This led her to provide examples of what to look for to make sure bread dough is ready for the next step.

flavor profiles. All of the recipes in “Beer Bread” use either 6 or 12 ounces of beer (half or full standard bottle or can) to avoid leaving beer unused. All recipes use one standard packet of yeast. “In general,” Rice said, “if you’ve got a bottle or can of beer in the fridge, you can pick a recipe and make it.”

Photos” to beer bloggers and influencers at the Beer Now Conference in Austin, and How to Photograph Your Own Cookbook and How to Photograph Sous Vide at the Food Photo Affair in Napa in November. You’ll also find Rice at signings for “Beer Bread” and she’ll talk about the book on upcoming podcasts.

Rice also focused on developing recipes suitable for novice and experienced bakers. With her tutorial on craft beer varieties and “Find a Beer” suggestions for every recipe, everyone can have fun learning about and experimenting with

In addition to writing, Rice has a successful business in food photography and recipe development, working with ag boards and brands. She offers online courses and enjoys speaking to people wanting to fine-tune their skills for a specific product.

She’ll be teaching sessions on fresh and farm food photos to farmers market professionals in San Diego; “Better Beer

“I definitely want to keep writing, but there’s nothing specific planned right now,” Rice said about plans for future books. “I would like to do more writing about food and its history, or more about farms … that is the direction that I think I’d like to move in.” L

Jalapeno Cheddar Mexican Lager Bread

Salted Dark Chocolate Cherry Fruit Ale Bread

Date and Dunkel Morning Buns

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(For schedules and more information, visit loririce.com\blog.)

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LIGHT-BODIED LAGERS T E X T BY B R I A N A LV E S , H O P F O R G E D B R E W E R Y, H A N F O R D

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ust imagine: The sun is blaring (as much as we don’t want to imagine that yet); it has been a long day at work and then you walk in the door to kids screaming. What could be better than cracking open your favorite cold, crisp beer and hearing the sweet release of CO2?

of esters (fruit) and phenols (spice), which are flavor compounds — a byproduct of yeast. The absence of these compounds results in a cleaner tasting beer. The length of fermentation is longer than that of an ale. Ales can ferment in three to five days, while a lager may take double or even triple that time.

Enter lagers. Everyone has heard of lager, but many might not know what makes it a lager, or why domestic and foreign versions (as they are commonly categorized) are so different from most of today’s craft beers.

So what gives lagers their dry and crisp taste? We know that they are fermented colder and longer than ales, but how does that translate to crisp? The answer is that this type of yeast is more attenuative, which means that it has a greater ability to ferment available sugars produced during the brewing process. Residual unfermentable sugars are what gives beer a sweeter and softer mouthfeel.

A more attenuative yeast will produce a dryer, crisp-tasting beer.

There are two basic categories of beer — ales and lagers. Beer is commonly made up of four ingredients: hops, malted barley, water and yeast. The distinction between lager and ale is derived from the type of yeast used. Lagers are light in body, with a dry mouthfeel, while ales can vary from sweet to dry depending on the style.

Many variations of lagers exist. Commonly, variations are based on where they originate because of the different compositions of water. Take for instance Czech lagers, which are one of my all-time favorites of this style of beer.

The water when this style originated was very clean and soft, lacking minerals — which opened the canvas for malt to be the star in this style. There are hops in every beer in varying quantities, but in this style, the bitterness is typically mild to low.

Lager yeast is a bottom-fermenting yeast that is fermented at much cooler temperatures than ales. The commercials are true. Lagers are brewed cold, filtered cold and packaged cold. Fermenting at a colder temperature reduces the level

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Why are craft beers so much different than more well-known domestic and imported versions? The same goes for the question of why are grandma’s cookies so much better than store-bought? Love, care and quality ingredients. Craft brewers use the finest ingredients available. Large breweries use a high level of adjuncts in their beer, such as corn (or corn sugar) and rice to bring their costs down and lighten the flavor of beer even more.

Craft brewers are artisans, creating recipes that stray from the common path and traditional ways of brewing. This love and passion fuels the development of new beers and profiles. Different varieties of hops are used, similar to the different spices in your favorite soup, to bring out different flavor profiles and varying levels of bitterness. New varieties of hops are being developed constantly to help feed the growing passion of brewers and their enthusiasts. L

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or all our travels throughout the mainland of Italy, we had never given a moment’s thought about traveling to Sicily. An island just a few miles southeast of Italy’s boot-shaped “toe,” this autonomous region of Italy might as well have been kicked to the other side of the world. It wasn’t until a recent trip (which by happenstance included multiple days in northeastern Sicily) that we discovered what we had been missing.

We began in Taormina, a town of 12,000 residents perched 800 feet above the Ionian Sea on the projecting point of a coastal mountain ridge. Originating as a Greek colony in the 4th century B.C., it had a “rediscovery” after German author Johann Goethe traveled there in the 1700s. In his book, “Italian Journey,” Goethe wrote, “To have seen Italy without having seen Sicily is not to have seen Italy at all, for Sicily is the clue to everything.”

Leaving his highest praise for Taormina, Goethe’s lyrical prose drew other authors and artists who were similarly captivated by this remarkable setting. Their stunning descriptions and renderings soon put Taormina on the map as a routine stop on the “Grand Tour“ — a coming-of-age ritual trip throughout Europe by young European aristocrats. Entrepreneurs followed, and the town’s first and still finest hotel, the Grand Belmond Timeo, opened its doors in the late 1800s.

Taormina and the hotel quickly became the destination for the “aristocracy” of America (writers and stars of stage and screen). Truman Capote was a guest … for two years!

Now considered Sicily’s most beautiful town and No. 1 destination on the island, it seemed as if Taormina’s population had been matched by nearly as many tourists by the time we finally made it there this past October. Fortunately, most visitors are in town briefly on morning tours from cruise ships anchored 20 minutes away at Giardini Naxos. While guides corralled them to and from the magnificent Greco-Roman theater, the rest of the town (of which there is much to see) is relatively crowd-free. And the enchanting sunsets from the terraces, public

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SICILY’S TAORMINA & MOUNT ETNA:

SO DIFFERENT YET EQUALLY MAGNIFICENT T E X T

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Most iconic site in Taormina, Teatro Greco, with Etna in background, seats 5,000 and still is in use as a theater for concerts, opera and film festival.

T R A V E L E R ' S

T R E K

“To have seen Italy without having seen Sicily is not to have seen Italy at all, for Sicily is the clue to everything.” — Johann Goethe gardens and beaches that Goethe wrote about so beautifully? Those are for the sole pleasure of visitors who remain long after the ships have sailed toward their next port of call.

Walking through Taormina — ruled successively by Greeks, Romans, Arabs, Germans, Spaniards and French (not even a complete list!) — is like taking an international journey through 2,500 years of archeology and architecture.

The town’s main drag, the cobblestoned pedestrian-only Corso Umberto, is lined by three-story tan and golden-hued buildings with balconied facades and street-level art galleries, boutiques, ceramics fabricators, cafes, restaurants and pastry shops (think marzipan and sheep’s milk ricotta-filled cannolis).

Fine palazzi (palatial buildings and palaces) and piazzas (public squares) crop up intermittently to the left and right, as do narrow pathways leading to villas, churches, niches for artists selling their creations and jaw-dropping views. This town is a photo-taking, shopping and noshing dream — my trifecta of destination activities.

The town’s landmark is the Teatro Greco, a spectacular semi-circular, 5,000-seat open-air theater. Dean happily joined me in the search for the perfect photo, only to find each view or angle topped by the next. Originally built in the 3rd century B.C, by the Greeks, its size, brick 48 L I F E S T Y L E | F E B R UA R Y 2 0 2 0

Top: Taormina at dusk standing in Piazza 9 Aprileblack lava and white marble chessboard stone walkway, clock tower to left, two churches and restaurants.

Above: Taormina is so lovely, easy to forget real people live here until you see the woman ironing on her balcony. Right: Taormina is filled with beautifully appointed, hidden, quiet and narrow alleys.

construction and use of cavea (seating sections) divided by social class is proof of a Roman “rebuild” in the 2nd century B.C. Whoever gets the credit, this spectacular theater is confirmation of real estate’s mantra regarding location. Built on a high point, which juts ahead of the town, places the view of Mount Etna directly behind the stage. Further utilizing the natural lie of the land, many of the seating steps were cut directly into the base rock. Built to stand the test of time, this theater is still in regular use and the site for a large annual international

First views of Mount Etna from window of vehicle, dark ash was more eruption than we expected and made us wonder if we would get to the top and whether we would be able to see anything.

film festival. To watch a concert on the same stage where gladiators once fought nearly 2,000 years ago? Surreal!

The sight of Mount Etna from a distance is impressive, but nothing beats actually going there. A few days later and we were on our way. The 17-mile “as the crow flies” view of the volcano from Taormina translated into a 90-minute drive, which was an experience all its own. We passed through towns built right up to the edge of the road, often so narrow that the thought of opposing traffic could only mean a game of chicken with one winner.

The inevitable happened. We confronted multiple vehicles, including a bus, all going in the opposite direction. But with skills clearly honed through practice, the utterance of a few “choice” words and an unfathomable understanding (at least to us) for which vehicle had the right of way, our driver proved adept at the fine art of backing up and squeezing through openings seemingly narrower than we were wide. As a passenger, do you look?

Do you close your eyes? Neither choice was good.

The real sight was yet to come, however, and that was our first sighting of Etna through the window … much larger than expected … and erupting. Already aware that we were going to an active volcano in the midst of a series of eruptions was exciting; I had hopes to score a summit crater photo with a little puff of white smoke from summit degassing. But I hadn’t counted on a volcano spewing out enough dark ash to obscure a portion of what we planned to ascend.

Despite its reputation as a “safe” volcano (low incidence of violent eruptions, one of the most studied and monitored volcanos, slow-moving lava that a sloth could probably avoid), the ash and/or cloud cover had me wondering if we’d be able to see anything at all.

Arriving at Rifugio Sapienza (the starting point for Etna tours located at 6,350 feet), the sunny 85-degree weather of Taormina was but a memory. Greeted by variable

clouds, light winds and 55-degree temperatures, we were thankful for our jackets and gloves.

There are options from this point. Visitors can walk or take a 4-minute drive to the Silvestri Craters to see the lava flows and bowl-shaped depressions (caldera) formed after the 1893 eruption and lava flows. But to get the full experience, we chose to take the Funivia cable car to 8,200 feet, where a jacket rental shop does a brisk business for those still dressed for Taormina. It’s joined by a small cafe (whose Sicilian pizza caught my eye) and a shop (with tastings of pistachio nut spread from local orchards).

Retail on a volcano was a surprise, but we appreciated the edible fortification as we exited the building to temperatures in the 40s, limited visibility and stiff winds.

Climbing into a Unimog 4x4 (included in the 60-euro cable car fare), we made the winding drive up black volcanic-gravel and ash to Torre del Filosofo (elevation 9,850 feet) to meet our volcanologist

T R A V E L E R ' S

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guide and hike to the summit (almost 11,000 feet above sea level). Miraculously, the clouds vanished as we walked, but the temperatures dropped and the wind gusts increased to 30-40 mph. Trudging along, I looked up and, to my amazement, there it was! A summit crater emitting white smoke against suddenly clear blue skies. And at that moment in the unlikeliest of spots, I had an almost magical moment, an epiphany of sorts. I finally accomplished something I had yet to achieve anywhere else in the world. I took my first decent selfie! And now I understand the secret (but it’s unclear how often it can be replicated). I need to wear polarized sunglasses (making a cellphone screen impossible to see), cover as much of my face and hair as possible, have blind faith that I’m standing in front of what to capture (it helps if it’s really big), freeze my smile (no choice there) and start snapping away.

In the end, Sicily was one of our favorite travel destinations. Everyone we met was generous and friendly, always willing to

share a laugh (even when it was directed toward themselves). Taormina itself was a magnificent profusion of activity and color, an abundance of sights and sounds (albeit at times rather too abundant with tourists). Yet all directions led somewhere wonderful, with surprises and views so special that they seemed placed just for us to find.

This town’s history and architecture have undergone faithful restoration and are found around every corner. This town beckons all to share in what has transpired to make this already beautiful setting such a remarkable place.

Mount Etna was the polar opposite (literally). Its black, otherworldly moonscape was devoid of much color, yet it was starkly beautiful. And despite the pleasant smells of the seaside and bakeries now replaced by whiffs of sulphur, no number of tourists could possibly make the vastness feel crowded. As one of the world’s largest volcanos with four prominent summit craters, its shear mass

Above: A sign at Mount Etna shows the base populated area; the wavy areas are old lava flows and the puffs at the top denote the five currently active summit craters. Right: As close as the guide allows you to an actually erupting crater, people made a shallow hole to sit in because the volcanic gravel is very warm just below the surface.

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inexplicably seems to absorb the sound; you feel singular in Etna’s immenseness and realize your insignificance. The volcano challenges to find footing on that loose volcanic gravel (and then pushes with a gust of wind just as you thought that you had found your stride).

You feel the power and energy of that place; the air is cold yet just under the gravel surface, you feel the heat. Etna lets you know that it’s alive.

Capriciously changing the weather at will, it gifts the lucky few with skies gloriously blue. And history? Taormina’s 2,300-plus years are dwarfed by Etna’s. Formed 35,000 years ago at the convergence of two tectonic plates, it has one of the world’s longest documented records of eruptions at both its summit and flanks.

Infrequently dangerous, that volcanic soil supports extensive agriculture, with vineyards and orchards surrounding the volcano. Even the Sicilians refer to it as beautiful mountain.

Sicily … who knew?

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ROMANCING THE STONES: SPRING 2020 JEWELRY TRENDS T E X T

B Y

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ave a fling with a little bling this spring! Kick off the season by giving the love of your life (or yourself) the gift of jewelry for Valentine’s Day and after. Here are a few romantic updates that will add a touch of sparkle to anything you wear.

BE THE GIRL WITH THE PEARLS. Pearls have long been a jewelry favorite, but this year, baroque styles get a modern update with mixed metals and lots of stones, giving them a whole new look.

Get the look by layering semiprecious gemstone necklaces with your grandmother’s pearl strands or a pair of pearl-sprinkled gold or silver hoops.

PLAY WITH COLORS. Multicolored jewelry makes a big statement this spring with a rainbow of vibrant shades like bright green, sky blue, hot pink and orange corals. Combine them in stacked bangles, drop earrings or beaded necklaces; the more colors, the better.

GET CHUNKY WITH CHAINS. Oversized is the way to go with chains that link to form giant necklaces, chokers, earrings and bracelets. Big jewelry is a major fashion trend after years of smaller-scaled styles. Think of fashion icon Iris Apfel’s signature style; you can always mix smaller jewelry pieces together to create a more substantial layered look.

JUMP THROUGH HOOPS. Again, the bigger, the better. And the more, the better, like earrings that are hoops within hoops or hoops dangling from hoops. The molded, sculpted hoop earrings are often all you need to give an outfit an instant blast of updated style.

DO THE ARTSY THING. One of the best places to look for your new spring jewelry may be your local art museum. Look for sculptural designs, geometric shapes and tribal interpretations that will appeal to the inner artist inside you. These one-of-a-kind accessories will be treasures that you’ll love for years.

GO LONG. You don’t have to get all choked up over jewelry this spring; there are plenty of longer necklace styles to get wrapped up in. Pendants, lariats, y-necklaces and even bolo designs are draping around stylish necklines. Initial necklaces, vintage charms and textured coins are also making a comeback.

LOOK TO THE SEA. Watch for shell jewelry to be a big part of the spring and summer accessory scene. Whether it’s a pair of gold earrings in the shape of shells or a shell-studded cuff bracelet, the ocean and its tropical shores inspire all of us to give our jewelry wardrobe a little vacation and think of sunny days ahead.

THE ONE AND ONLY. If you really want to have an ear party this month, create a one-of-a-kind jewelry look by wearing just one special earring — a gold chain dripping with emeralds, a stud of a giant star or diamonds dangling with feathers. Celebrate your own individual style, one earlobe at a time. L

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V I S A L I A

C H A M B E R

O F

C O M M E R C E

D

riving an opportunity economy, the Visalia

Chamber of Commerce is a catalyst, convener and champion of local businesses. Each month, the chamber facilitates a variety of events to support and further the success of the community.

Kaweah Delta Health Care District hosted a grand opening and ribbon-cutting celebration to introduce the community to its Sequoia Health and Wellness Centers. Congratulations!

Members of Leadership Visalia traveled back in time for their December Day Session and dived into Visalia’s economic development in January. For December’s Day Session, the topic was education. They traveled by school bus for multiple school tours and explored the topic of PBIS (Positive Behavioral Interventions and Supports) and its incorporation within the Visalia Unified School District. January’s Day Session explored Visalia’s economic development and what makes Visalia the best place to live, work and play. The day featured multiple panels and presenters, and a tour of the Planing Mill.

The Impact Leadership Conference is set for Thursday, March 26. The daylong conference will include multiple breakout sessions presented by local industry experts and community leaders on such subjects as workplace skills, personal growth and community activism. This year’s event will feature nationally recognized keynote speakers. Rebecca Heiss, Ph.D., CEO/founder Biologic Balance and motivational speaker, and James Lloyd, president of 9 Screens International and inspirational speaker.

Tickets and sponsorship opportunities are available. Visit visaliachamber.org/impact for more information. L

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The Visalia Chamber of Commerce, along with the SunGazette newspaper, hosted a candidate forum for the Tulare County Board of Supervisors District 1 and 3 races. Community members had the opportunity to attend to ask questions to learn more about each candidate and their campaigns.

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he Tulare Chamber of Commerce exists to serve its members and residents by advocating for and engaging in efforts to encourage economic opportunity and business prosperity. The Tulare Chamber supports businesses by building partnerships, providing educational opportunities, and advocating for its members and community.

The Tulare Chamber of Commerce is grateful for its members that invest in the chamber and, in turn, their businesses and community. An open house was held in appreciation of the people who make Tulare a phenomenal place to live and work. Ruiz Catering served exceptional food and guests enjoyed an evening of mingling.

The Tulare Chamber of Commerce believes that youth are the future of our city. The chamber, school districts, educational institutions, businesses and like-minded citizenry partner through the chamber’s Tulare Business and Education Council to create meaningful experiences to prepare students for the workforce.

Members of the Leadership Tulare class are halfway through their year of learning about Tulare and enhancing their leadership skills. Recent day sessions were held on economic development and health care. Information on the Leadership Tulare program is available at tularechamber.org or call (559) 686-1547.

The chamber was honored to recognize its ambassadors at an appreciation dinner. The Ambassador Team is an integral part of the organization working to promote members, the community, their respective businesses and the chamber.

Anyone interested in being an ambassador can call Megan Ferreira Lausten at the chamber office at (559) 686-1547.

Planet Fitness held a grand opening celebration for its new facility at 1277 N. Cherry St., Tulare. The staff at Planet Fitness is eager to help clients reach their health goals. Stop in, call (559) 329-5526 or visit planetfitness.com to learn more.

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Locally owned Ashoori & Company Jewelers hosted the January Business After Hours event. Attendees enjoyed networking, food, beverages, great prizes and special deals. Congratulations to the Ashoori family on 40 years in business. Visit Ashoori & Company at 4212 S. Mooney Blvd., Visalia, for all of your jewelry needs.

To learn more about this third-generation family business, visit ashoorijewelers.com or call (559) 625-3119. L

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FEBRUARY Artwork of Broni Likomanov When: Through Feb. 28, noon-5:30 p.m.

Wednesdays-Saturdays

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2nd annual Comedy Blast with Cleto Rodriguez and Mark Robinson When: Feb. 28, 7-9 p.m.

Where: Arts Visalia Visual Art Center, 214 E. Oak Ave., Visalia

Where: Visalia First Assembly auditorium, 3737 S. Akers St. at Caldwell Avenue, Visalia

Contact: artsvisalia.org, (559) 739-0905

Contact: (559) 625-3822, hnconline.org

Cost: Free

Cost: $25 general, $30 premium

‘Magic Carpet Ride’ 15th annual Father-Daughter Dance

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Top Dog Poker Tournament benefitting Exeter Bark Park

When: Feb. 15, 6-9 p.m.

When: Feb. 29, 11 a.m.

Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia

Where: Exeter Eagles Lodge, 555 W. Visalia Road, Exeter

Contact: (559) 713-4365

Contact: (559) 592-5396

Cost: $50 per couple, $25 additional guest

Cost: $40, $50 at door

The ’60s Musical ‘Beehive’

3rd annual Healthy Living Expo

When: Feb. 15, 7:30 p.m.; Feb. 16, 2 p.m.

When: Feb. 29, 11 a.m.-4 p.m.

Where: Icehouse Theatre, 410 E. Race Ave., Visalia

Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia

Contact: visaliaplayers.org, (559) 734-3900

Contact: shelley.ellis@visalia.city, (559) 713-4004

Cost: $16-$22

Cost: Free

11th annual Empty Bowls Dinner

End of the Trail Pre-Race Dinner

When: Feb. 18, 6-7:30 p.m.

When: Feb. 29, 3:30-5:30 p.m.

Where: Visalia Rescue Mission Community Center, 741 N. Santa Fe St., Visalia

Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia

Contact: vrmhope.org/events, (559) 740-4178

Contact: (559) 713-4000

Cost: $35-$40

Cost: $20 adults, $15 children 12 and under

17th annual Chinese New Year Celebration, Year of the Mouse When: Feb. 22, noon-4 p.m.

Where: Center for Integrated Medicine, 816 W. Oak Ave., Visalia

MARCH 1

Contact: runsignup.com/

Cost: Free; free parking

When: Feb. 22, 6 p.m.

Where: Veterans Memorial Building, 324 Kaweah Ave., Exeter Contact: (559) 592-2919, exeterchamber.com Cost: $50 Sequoia Symphony Orchestra Seasoned Savants When: Feb. 22, doors 6:30 p.m., show 7:30 p.m.

Where: Visalia Fox Theatre, 308 W. Main St., Visalia Contact: (559) 625-1369 Cost: $33-$45

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When: March 1, 7:30-11:30 a.m.

Where: 307 E. Main St., Visalia

Contact: allholisticmed.org, (559) 625-4246

Exeter Chamber of Commerce 97th annual Banquet

End of the Trail Half Marathon and 10K

Cost: $63-$95, virtual $55-$75

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Women’s History Month Exhibit featuring Christina Brunk and Abby Rubinstein When: March 4-27, noon-5:30 p.m. WednesdaysSaturdays; First Friday opening reception March 6, 6-8 p.m.

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

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H A P P E N I N G S

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Julie Raymer’s Watercolors

Sequoia Symphony Orchestra Colorful Arrivals

When: March 7-May 2, Saturdays 10 a.m.-4 p.m., Sundays noon-4 p.m.; reception: March 8, 2-4 p.m.

When: March 21, doors 6:30 p.m., show 7:30 p.m.

Where: Exeter Courthouse Gallery, 125 South B St., Exeter

Where: Visalia Fox Theatre, 308 W. Main St., Visalia

Contact: (559) 592-5900, exeterhistoricalmuseum.com

Contact: (559) 625-1369

Cost: Free

Cost: $33-$45

‘The Candidate’ (1972) When: March 11, doors 5:30 p.m., show 6:30 p.m.

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Where: Visalia Fox Theatre,

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Catapult: Amazing Magic of Shadow Dance When: March 25, doors 6 p.m., show 7 p.m.

308 W. Main St., Visalia

Where: Visalia Fox Theatre, 308 W. Main St.,Visalia

Contact: (559) 625-1369

Contact: (559) 625-1369

Cost: $5

Cost: $8-$30

St. Patrick’s Day Parade When: March 14, 10 a.m.

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2nd annual Impact Leadership Conference, The Evolution Begins

Where: Main Street from Church to Willis streets, Visalia

When: March 26, 7:30 a.m.-4:30 p.m.

Contact: visaliabreakfastlions.org

Where: Visalia Convention Center, 303 E. Acequia Ave., Visalia

Cost: $25 entry fee before March 9, $35 late entries

Contact: Visalia Chamber of Commerce (559) 734-5876 Cost: $175-$300

Latitude 36 first Trap Shoot Fundraiser When: March 14, 11 a.m.

Where: Tulare County Trap Club, 7394 Ave. 328, Visalia

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‘Rethinking Your Garden’ Tour When: March 28, 9 a.m.-3 p.m.

Contact: lat3six.org, (559) 333-5555

Where: Six Visalia drought-tolerant gardens

Cost: $40 prepaid, $50 at door

Contact: Sequoia Garden Club, (559) 733-4832, dmekeel@att.net

Irish Fest When: March 14, 1 p.m.; last pour 4:30 p.m.

Cost: $20 at Curry Copy Center, Luis Nursery, Sequoia Plaza Flowers; $25 day of tour

Where: Rawhide Park, 345 N. Jacob St., Visalia

‘Spaceballs’ (1987)

Contact: visaliabreakfastlions.org

When: March 28, doors 5:30 p.m., show 6:30 p.m.

Cost: $40, $50, 21 and older; $15 non-drinkers

Where: Visalia Fox Theatre, 308 W. Main St., Visalia

‘20th Century Blues’

Contact: (559) 625-1369

When: March 20-21, 28-28, April 3-4, Fridays and Saturdays 7:30 p.m.; March 22 and 29, April 5, Sundays 2 p.m.

Cost: $5

Where: Icehouse Theatre, 410 E. Race Ave., Visalia Contact: visaliaplayers.org, (559) 734-3900

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APRIL 3

15th annual Birdhouse Auction When: April 3, 6 p.m.

Cost: $16-$22

Where: Wyndham Hotel, 9000 W. Airport Drive, Visalia

2020 Visalia Senior Games When: March 21-22, 28-29

Contact: Habitat for Humanity Tulare/Kings Counties, hfhtkc.org/birdhouse-auction/, (559) 734-4040

Where: various Visalia locations

Cost: $100

Contact: visaliaseniorgames.com, Visalia Parks & Recreation Department (559) 713-4365, recreation@visalia.city Cost: TBD

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‘The French Connection’ (1971) When: April 8, doors 5:30 p.m., show 6:30 p.m.

Where: Visalia Fox Theatre, 308 W. Main St., Visalia Contact: (559) 625-1369 Cost: $5

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the Visalia host lions Presents its 3rD annual

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Call The Aesthetic Center for a consultation and wait no more.

Your children see your beauty.

Now you can, too!

DrLechtman.com 5530 AVENIDA DE LOS ROBLES VISALIA

559.738.7572

ALEX LECHTMAN,

MD, FACS Board-CertiďŹ ed Plastic & Reconstructive Surgeon

SUMMER!

IT WILL BE HERE BEFORE YOU KNOW IT. Affordable breast augmentation with no breast scars, and less downtime.

Call us today to schedule your own complimentary consultation.

All surgeries are performed by Dr Stevens, a BOARD-CERTIFIED PLASTIC SURGEON, in an ACCREDITED SURGICAL CENTER and with the support of a LICENSED, CERTIFIED ANESTHETIST.

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Face + Neck Lifts | Liposuction | Tummy Tucks | Breast Enhancement | Nose | Eyelids MICHAEL B. STEVENS MD, PhD, FACS BOARD CERTIFIED PL ASTIC SURGEON P R I VAT E A C C R E D I T E D S U R G E R Y C E N T E R LOC ATIONS IN VISALIA + BE VERLY HILL S

5 5 9. 6 2 5 . 8 6 3 6 F ac ebook.c om / Mic h aelB S teven s MD

Know your surgeon, know your procedure. Dr. Stevens personally performs your entire surgical procedure.