Visalia Lifestyle Magazine, June 2020

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

EPICURE

SIZZLING SUMMER BARBECUE Page 32

HOME TOUR

THE MIKAELIAN RESIDENCE Page 24 TRAVELER’S TREK

NOT TREKKING...

Page 38

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24 HOME TOUR

THE MIKAELIAN RESIDENCE Guests entering the northwest Visalia home of Michael and Sandra Mikaelian immediately feel like they are on vacation at a coastal resort. The planning and attention to detail show throughout the 7,000-square-foot home, which they designed over a two-year period.

WHAT'S INSIDE 8 From The Editor 10 Word Play

12

16

PLAIN BUILDING WITH A SPECIAL MISSION

LEARNING NEW SKILLS AT HOME

32

38

SIZZLING SUMMER BARBECUE

NOT TREKKING...

REFLECTIONS OF VISALIA

TECH

17 Gardening: Nature’s Elixir of Health 18 Next Gen: Lindvall Ranch Pride of Place and Purpose 44 Tulare Chamber of Commerce 45 Visalia Chamber of Commerce

EPICURE

4 LIFEST YLE | JUNE 2020

TRAVELER'S TREK

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DMI Agency 200 E. Center Ave., Suite A Visalia, CA 93291

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Frank Miramontes Greg Bitney Marcie Vagnino Melinda Brown

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C. Scott Wyatt Cheryl Levitan Diane Slocum Karl Merten Lisa McEwen Penye Cushing Sue Burns Terry L. Ommen

Sales@DMIAgency.com

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COUNTERTOP LOCATIONS (Subject to change during COVID-19 restrictions) 210 Cafe

Franey's Design Center

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AMCC

Fugazzis (Downtown Visalia)

Sequoia Dental

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Arts Visalia Ashoori & Co. Jewelers Anderson Real Estate Group Blend WIne Room Citizen's Bank Comfort Suites Downtown CreekSide Day Spa Skin & Laser 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

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Pacific Treasures

Exeter Library

Premier Medical Clinic

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The Aesthetic Center The Planing Mill V Medical Spa Vintage Press Visalia Ceramic Tile Visalia Marriott Visalia Medical Clinic Watson's Veggie Garden 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.

Rack distribution is subject to change during COVID-19 restrictions.

Views expressed in columns are those of the columnist and not necessarily those of Lifestyle Magazine, DMI Agency or its advertisers.

Circulation of this issue: 15,600 © 2020 DMI Agency

6 LIFEST YLE | JUNE 2020

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F rom The

EDITOR

H

ello and welcome everyone to the June 2020 issue of Lifestyle Magazine.

Last month, my letter expressed a deep desire for that to be the only issue to be produced during a global pandemic, yet here we are again, and I am extremely grateful to be here.

To our advertisers who said they need to stay front and center now more than ever, and to the U.S. Postal Service for making sure that we are delivered directly into mailboxes as planned, to our readers who look forward to each and every issue, we could not thank you more.

We do continue to be very concerned for other local businesses forced to shut down, but we are beginning to feel some relief from the restrictions we have endured for the last two-plus months. We are sensing more optimism, and we hope that only continues to get stronger with each passing day.

As I sit at my desk and write today, it was to be a historic day in America, as the country’s first time to launch humans on a commercial space flight; the SpaceX’s Crew Dragon capsule was set to go this afternoon. With astronauts boarded and the capsule fueled, the mission was scratched because of unfavorable weather. It was a good reminder that even with the best minds in the country and all of the planning that took place right down to the split second, some things are just out of one’s control.

Watching live, I did not see anyone throw a hissy fit, but rather calmly moved on to Plan B, scheduled now for Saturday. We wish the crew the very best for a successful journey and safe return.

Locally, it is exciting for us to bring you an inspiring story of some young entrepreneurs, Joseph and Timothy Lindvall of Lindvall Ranch. Raising grass-fed and grass-finished cattle in pastures around Springville, the brothers sell only direct to consumers on a first-come, first-served basis. After my experience yesterday of shopping for beef at a major grocery distributor and finding empty shelves (there was meat, just no beef), buying direct from the cattle rancher sounds like a great idea. To learn more about the brothers’ unusual path to ranch life, turn to page 18.

Hair by Christina Jordan, CA LOOKS Salon | Makeup by Orlando Molina Gonzales

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

Happy Father’s Day We love our dads year-round and it is not lost on us that many fathers will spend this Father's Day separated from those they love. We hope that each of you finds a wonderful and safe way to celebrate until everyone can be together again.

This month’s Home Tour is nothing short of exquisite. Sandra and Michael Mikaelian purposefully designed every space of their custom, 7,000-square-foot home with entertaining in mind. Be sure to read “Couple Enjoys Resort-Style Living in the Central Valley” on page 24 as we know you will love this impeccable home.

One final thought as we close out this issue — we miss our community’s many fundraising events, so plentiful other years.

Until the stay-at-home orders are lifted and it is safe for large groups to gather, we will postpone our Happenings section.

We look forward to the return, but until then, we are operating under Plan B, not unlike most of you.

Thank you for understanding and, as always, we appreciate our loyal readers.

KAREN TELLALIAN EXECUTIVE EDITOR

8 LIFEST YLE | JUNE 2020

W O R D

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

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solation from normal life and those we love occurs in different ways and times.

For Max Farber, it meant lying in a “grave” hiding from the Nazis. His son, Bernie Farber, tells this story in an article in the National Post at nationalpost.com/ opinion/surviving-the-grave-a-story-ofisolation-and-resiliency-for-these-covid19-times. Farber was a Polish Jew who barely escaped from a train bound for Treblinka. A Christian friend hid him in a shallow hole in the ground for four months, risking his own family.

In an article at nytimes.com/2020/03/21/ opinion/scott-kelly-coronavirusisolation.html, astronaut Scott Kelly said: “I Spent a Year in Space, and I Have Tips on Isolation to Share.” His tips include follow a schedule, pace yourself, go outside, have a hobby, keep a journal, take time to connect and listen to experts. He reminds us that seen from space, Earth has no boundaries.

For a novel about isolation, try "Room"

by Emma Donoghue, which tells the story of 5-year-old Jack and his mother held prisoners in a room for his life up to this point. "The Light Between Oceans" by M. L. Stedman is the story of a lighthouse keeper and his wife on an isolated island off Australia’s mainland when a boat containing a baby and a dead man washes up. You can’t get more alone than in Andy Weir’s "The Martian," when Mark Watney is left for dead on the planet after his teammates escape from a devastating dust storm.

VALLEY WRITERS Chelsea Bieker, originally from the Central Valley, is the author of "Godshot" (March 31, Catapult). This novel, her debut, is a Google’s Best Books of April. The story centers around 14-year-old Lacey May, who lives in the town of Peaches.

What was once an agricultural paradise has become a drought-ridden disaster.

Its supposed savior comes in the form 10 L I F E S T Y L E | J U N E 2 0 2 0

of Pastor Vern, a modern-day rainmaker who recruits his female parishioners for secret assignments to bring back the rain.

Bieker received a Rona Jaffe Writer’s Foundation Award and a MacDowell Colony fellowship. She has a master of fine arts degree in creative writing from Portland State University. Her writing has appeared in publications such as Catapult Magazine, Granta, McSweeney’s, Joyland and Electric Literature. She teaches writing in Portland, Ore., where she lives with her husband and two children.

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Children’s and teens books include "The Fault in Our Stars" (John Green), "Wonder" (R.J. Palacio), "Oh, the Places You’ll Go" (Dr. Seuss), "The Very Hungry Caterpillar" (Eric Carle) and "The Book Thief" (Markus Zusak).

Non fiction books include "The LifeChanging Magic of Tidying Up" (Marie Kondo), "Mindset" (Carol S. Dweck), "The Boys in the Boat" (Daniel James Brown), "Unbroken: A World War II Story of Survival, Resilience, and Redemption" (Laura Hillenbrand) and "Becoming" (Michelle Obama).

BEST-SELLING BOOKS Penguin Random House’s list of bestselling books of all time includes "If I Stay" (Gayle Forman), "The Handmaid’s Tale" (Margaret Atwood), "Fifty Shades of Grey" (E.L. James), "Me Before You" (Jojo Moyes), "The Girl on the Train" (Paula Hawkins), "Wild" (Cheryl Strayed) and "Inferno" (Dan Brown).

Classics include "Of Mice and Men" (John Steinbeck), "Lord of the Flies" (William Golding) and "1984" (George Orwell).

WRITERS’ CONFERENCE It’s hard to make plans this year, but we can hope that conferences scheduled for fall may take place. The Central Coast Writers Conference is scheduled for Sept.

24-26 at Cuesta College in San Luis Obispo.

Registration through June is $300, going to $350 July 1. Details and updates at cuesta.edu/communityprograms/ writers-conference/.

WRITING CONTEST The SLO Nightwriters Golden Quill Writing Contest is open for submissions.

Deadline is Aug. 1. The theme for all entries is “The Unexpected.” Categories are Fiction, Creative Nonfiction, Memoir and Poetry. Entries must be unpublished and must never have won a contest prize.

Details: slonightwriters.org/GoldenQuill-Writing-Contest-2020.

THE LAST WORD “The best remedy for those who are frightened, lonely or unhappy is to go outside, somewhere they can be alone, alone with the sky, nature and God. For then and only then can you feel that everything is as it should be and that God wants people to be happy amid nature's beauty and simplicity. As long as this exists, and that should be forever, I know that there will be solace for every sorrow, whatever the circumstances.” — Anne Frank (1929-1945) L

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The Tulare County Jail before construction of the adjacent psychopathic ward. Circa 1935

A Plain Building With A Special Mission T E X T

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here’s a building in Visalia that can easily be overlooked by those on the hunt for architectural beauty.

It doesn’t have a fancy cupola, portico, cornice work or any other eye-catching design feature. It is simple and looks like a box. In fact, to many walking or driving by it today, the structure may appear to be an extension of the ornate Tulare County Jail, the building to its west. But clearly, these buildings on the northeast corner of Oak and Church streets are two distinct buildings with two different, although related, histories.

Prisoners first entered the old jail building in 1918. Since then, its Renaissance Revival style and interesting history have attracted much attention and been written about extensively. But its “plain Jane” neighbor to the east hasn’t been given much thought, so it’s time to highlight the structure that holds the distinction of being Tulare County’s first psychopathic ward.

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In the 1800s, there were few government agencies or resources to help those needing mental health services. Those experiencing mental illness were almost exclusively taken care of by family members. In Tulare County, those individuals who became too dangerous for families to care for were taken to the county jail until a more suitable place could be found.

The situation involving Visalian Noble Carter is a good example. As a young boy, he had suffered a severe blow to his head, causing him to be incoherent and unpredictably violent. In 1892, the 20-year-old man’s behavior was beyond control, and he was taken to the Tulare County Jail to await a sanity hearing. While locked up, he was attacked by a prisoner.

Drs. Pendergrass and Bernhard examined Carter and recommended to Wheaton Gray, the Tulare County Superior Court judge serving as the sanity hearing authority, that he be institutionalized.

The judge agreed and Carter was ordered

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to the Stockton “insane asylum.”

For many years, little changed for the mentally ill. Those deemed too dangerous continued to be housed in the county jail “charged” with insanity, and oftentimes treated like the others in the jail population.

Eventually, doctors would examine them, a hearing was held, and the judge would make a ruling. Those found sane were either released to family or friends, or sent to a county hospital. Those deemed insane were sent to a state institution.

In Tulare County, the sanity hearing by a Superior Court judge was a formal affair held in a special room in the jail. It was a challenging ordeal with a judge, the alleged mentally ill person, guards, doctors and witnesses, all crammed inside a room about 7 feet by 9 feet.

By the 1920s, change was coming. By this time, the state had required separation of the mentally ill from prisoners, but the county sheriff could not always comply,

especially with jail overcrowding. In 1929, the Tulare County Grand Jury recommended that a “psychopathic ward be established at the county jail.…”

The 1930 Grand Jury report repeated the recommendation for better care. In its report, it acknowledged, “Several preceding grand juries have called the attention of those in authority to the necessity for a better provision for the handling of insane patients, but to the date of the writing of this report no adequate provision appears to have been made. At present, persons claimed to be insane are placed in the county jail under the supervision of the sheriff and the sheriff has no method of caring for these patients, except as he would other prisoners. A psychopathic ward is, therefore, necessary.…”

Over the years, eight grand juries had recommended that a psychopathic ward be constructed. On Oct. 11, 1939, the Visalia Times Delta joined the grand jury and pointed out, “Such persons (mentally ill), as several grand juries have pointed out repeatedly, should not be treated as criminals or should they be confined, while awaiting hearings, in quarters constructed originally for persons accused of grave crimes. The present system of conducting hearings in limited jail quarters is reprehensible.” Everyone seemed to agree that a facility needed to be built, but there was no agreement on where to build it.

Some advocated that a ward could be built in Tulare by the county hospital, but critics believed that the inconvenience for the judges and others made that option not feasible. Others argued that the ward

The jail and psychopathic ward buildings as they look today.

On the far right is Wheaton Gray as he appeared in 1885 before becoming Tulare County Superior Court judge.

should be built by, or housed in, the County Old People’s Home at 408 E. Murray Ave. in Visalia. Superior Court Judge Frank Lamberson supported that idea because it afforded the ward access to nurses and other medical staff. He felt strongly that insanity was an illness and not a crime.

Yet others felt that the facility should be at the Tulare County Jail and not at the old folks home. Assistant District Attorney Leroy McCormick was in that group and publicly said, “The location is wrong for three reasons. First, it is too far from the jail where there are people capable of handling violent patients; second, the Old People’s Home has no equipment to care for this type of patient, and third, the Old People’s Home is a place for aged people and the noise of an insane ward would not fit into the picture.”

Judge Frank Lamberson preferred the psychopathic ward to be at the county's Old People’s Home.

This photo was taken in 1931.

14 L I F E S T Y L E | J U N E 2 0 2 0

In May 1940, the Tulare County Grand Jury recommended the jail site. The

Tulare County Board of Supervisors agreed and hired Fresno architect David H. Horn to draw up the plans.

In February 1941, a building permit was issued for the $9,144 facility with Harris Construction Co. chosen as the contractor.

About three months later, the building with a basement, four “cells,” a hearing room and connecting hallway to the jail was finished. The first use of the building for hearings took place on May 21, 1941, when Judge Lamberson heard three cases.

Just how long the building served as the psychopathic ward is not known, but it appears that by 1955, the service had relocated. The building that served the county’s most vulnerable continues to stand today. What the 79-year-old building lacks in stylish design, it more than makes up for in interesting history as Tulare County’s first psychopathic ward. L

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T E C H

LEARNING NEW SKILLS AT HOME

BY C . S C O T T W YAT T

H

My wife has been trying some of the Bob Ross techniques, painting with our daughters. Happy trees and dancing light are being captured through the eyes of two little girls with watercolor paints.

They might like the videos, but we’re not about to let the girls try oils or acrylics for now.

There isn’t a lot of variety in “The Joy of Painting.” Instead of trees and waterfalls, I prefer watching Circle Line Art School and Draw with Jazza, two excellent YouTube channels.

omemade baked goods. Knitted scarves and caps. Paintings and sculptures. Terrariums and fairy gardens. Sewn masks, sometimes by the dozen.

Food videos on YouTube are plentiful.

However, I recommend the Food Network Kitchen app to learn kitchen skills. The Scripps Network owns the Food Network, Cooking Channel and Food.com. The app includes content from all these sources.

The app displays recipes alongside the video, a nice touch that makes following along easier than most YouTube videos.

I turned to the internet to fact-check the motivational memes. They were true.

If you want to try doing, making or creating, there’s a YouTube video on the topic. The service hosts thousands, maybe hundreds of thousands, of “how-to” videos, ranging from professional productions to quickly shot smartphone clips.

A lot of classic television episodes also exist on YouTube, including Bob Ross hosting “The Joy of Painting” and “The French Chef” with Julia Child.

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Drawing food leads naturally to wanting to prepare food.

We also had to try baking. We learned that over time, baking powder loses its magical powers to make quick breads and cakes fluffy.

Social media sometimes makes me feel like I’m the least motivated person in my circle of friends. Surely these stories of greatness during a shelter-in-place quarantine were mistaken.

And there my friends were, posting their own impressive works. If others could make such clever use of the time, surely my family could do the same.

If you have a child who loves Shopkins and likes drawing, then Mei Yu’s food art is a sure hit. My oldest daughter loves the Fun2Draw Kawaii art channel, with its cute animals and food-based characters.

Who doesn’t want to draw happy toast and smiling donuts?

One of my friends is baking a new international bread every few days. He finds his inspiration on Pinterest. He's already an impressive visual artist, and his baking skills look equally exceptional on Instagram. It’s interesting how social media platforms interconnect. He also watches various baking videos.

Throughout March and April, my social media feeds featured images of the creative ways that friends and family were learning new skills. These posts often included lists of great works created during pandemics, other natural disasters and the Great Depression.

I learned that there was a 1606 epidemic that closed the famous Globe playhouse.

According to historians, outbreaks were common throughout William Shakespeare’s life, so it is possible that he did write "King Lear" during the bubonic plague. Victor Hugo, Edvard Munch and Isaac Newton made good use of quarantines. Munch even named his work, roughly translated, “A SelfPortrait During the Spanish Flu.”

Eight-year-olds might not follow art book directions, but she eagerly follows the video lessons. She loves the optical illusion sketches.

Jazza is Josiah Brooks, a visual artist and musician. The Jazza channel has nearly 900 million views and 5.2 million subscribers. Episodes are 10 to 15 minutes long. Some videos teach an art lesson, while others review art supplies. You don’t need to be an artist to appreciate a comparison of $20 to $820 markers.

The videos are quirky, fun and educational.

The 15-minute episode of art created for his son’s birthday was fun and emotional.

Quarantined at home, Jazza and MJ dressed as the Mario brothers. They drew dinosaurs and more together. Our daughter also had a family birthday at home. These are difficult times, and that video reminded me how lucky I am to be a father.

Circle Line Art School features serious, detailed drawing lessons. Watching with my daughter, who has a passion and talent for art, we try to follow along.

After trying our hands at art and baking, we also decided to learn about music.

For the first time in years, I assembled my clarinet and demonstrated how it works. We began watching video lessons on musical concepts. Few good videos teach about music theory or how to play an instrument. Some of the animated videos are so bad that the girls giggled as arms seemed to separate from the characters.

I love technology, but the virtual world cannot replace everything. I now realize that the girls should get music lessons when that’s possible.

Videos cannot replace the presence of teachers and mentors. Hours of Jazza videos won’t make me a good artist, nor has the Food Network improved my cooking. The videos have helped us connect as a family. L

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LINDVALL RANCH PRIDE OF PLACE AND PURPOSE T E X T

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here is no shortage of beautiful sights in the Central Valley.

Sprawling fields and orchards,

almond and peach blossoms shading the landscape, lanky cornstalks waving gently in summer breezes, tractors rolling in the distance — all remind us of the constant cycle of the seasons and life. During these strange, contemplative days of the coronavirus, we look outward from our homes for reassurance that life will — gradually — return to normal.

Livestock is a large part of this cycle in California, the fifth-largest producer of cattle in the U.S. Ranchers manage

38 million acres of privately owned and public ranchlands on more than 13,000 cattle ranches.* Lindvall Ranch, sustainably raising grass-fed cattle in pastures just off the beaten path in the Springville area, is one of them.

Joseph and Timothy Lindvall founded Milo Farms in 2000. The teenaged brothers raised chickens and turkeys on natural 18 L I F E S T Y L E | J U N E 2 0 2 0

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diets. They did their own slaughtering and sold to customers at local farmers markets. It sounds like an everyday thing for kids from a ranching family to do — but they weren’t from a ranching family.

Growing up in Springville with four brothers and a sister, Joseph was always interested in agriculture. He and his siblings were homeschooled by their

father, a teacher. Their curriculum was bolstered with activities in the kids’ areas of interest. Joseph displayed curiosity about agriculture, so they began raising calves procured from nearby dairies. He read volumes on raising cattle, particularly grass-fed beef.

Always the entrepreneur, the youngster purchased his first laying hens and began selling eggs to his neighbors at age 10; he made his own magnetic business cards.

This grew into the business that Joseph and Timothy started in 2000. During the first years, Joseph invested whatever money he could into more equipment.

At 15, he discovered the Stockman Grass Farmer magazine, which became a primary resource for all things grass-fed beef; he subscribes to this day.

It didn’t take long for a local rancher to notice the boys, and he invited them to help with delivery of cattle, where they were able to brand, ear tag and sort the livestock. Impressed with their work ethic, the rancher hired them as helpers when extra manpower was needed. Those first real experiences with cattle ranching provided Joseph with important learning opportunities. (Not insignificant was the fact that being homeschooled provided flexibility for the boys to work at the ranch while continuing their education.)

For more information, visit their Instagram: @lindvallranch. *Source: https://calcattlemen.org/ranching-in-california/

Service Beyond Compare

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In 2006, Timothy transitioned to a career in landscape management and Joseph put his focus on raising grass-fed beef, changing the business name to Lindvall Ranch in 2010. The business is a small operation, raising about 20 cattle each year. It’s not Joseph’s full-time gig — he’s been a paramedic for many years — but he puts his passion into holistically raising and finishing his cattle on grass.

Lindvall believes that his comprehensive mindset is the biggest differentiation between his and other ranches. “I start my thought process at a lower foundation,” he said. “Most people think first about what is good for the cattle. I start with the land — if I steward the land properly, I can feed the animals well, which leads to feeding people well.”

Lindvall’s experiences raising animals are evidence of this philosophy. He is focused on what his animals’ natural habitats are and how they thrive, and providing that environment for them on the farm. This has been his frame of reference for how to raise an animal with respect and care. “I value all life and when you can facilitate all types of life holistically thriving together, everyone wins.”

The ranch has two pastures, one at 800 feet elevation near Springville and one at 2,000 feet (about 7 miles away). The green season starts and ends earlier on the lower pasture and later on the higher pasture, allowing him to capitalize on the elevation change and the different microclimates. The lengthened green season gives the cattle more opportunities to consume grass throughout the year.

While there are more valley ranches that grass-feed now, grass-fed and finished cattle are still less common. Most cattle are finished on grain, confined and fed a grain diet for 30 to 90 days before slaughter in order to “fatten them up.”

Lindvall Ranch cattle are “grass-finished”; they receive no grain at all. This is a critical defining factor and is especially important in the final months because loading the animals with starch changes the vitamin and mineral content of both their meat and fat. Findings from the grass-fed beef industry find higher levels of vitamin E and omega 3 fatty acids in grass-fed and finished cattle. Demand is increasing as consumers become better educated about the environmental 20 L I F E S T Y L E | J U N E 2 0 2 0

and nutritional benefits of raising cattle this way.

Grass-fed beef is Lindvall Ranch’s only product. Cattle are typically processed in the spring by a professional company that treats the cattle humanely and with as little stress as possible — of paramount concern to Lindvall. “Respect for the animal that gave its life to be food on our tables is extremely important, not just at processing, but throughout the animals’ lives. As we align ourselves with natural processes, we can truly have that respectful relationship with the animals, the land, the environment and people, which is why our tagline is 'Happy Land.

Happy Cows. Happy People.'”

The meat is sold direct to consumers in bulk whole sides; it is cut, packaged, frozen and boxed for pickup at the processing facility in Exeter. Customers don’t delay getting their orders in as they are taken on a first-come, first-served basis until sold out. If a whole side sounds like a lot of beef, you’re correct — on average, it weighs around 300 pounds and could supply a family of six with a full year of beef. Customers often join with others to divide the purchase.

Lindvall Ranch is a family endeavor.

It’s important to Joseph and wife Leah that their kids experience ranching in the hills. For Leah, whose family purchased

regularly from Milo Farms before the two met and married, it’s a constant learning experience. “I married into the business and I love it. Watching Joseph in his element with our kids and communicating with our customers are my favorite aspects.”

Reuben, 7; Ezra, 6, and Rhema, 3, are young, but they are involved in all aspects of running the ranch, from raising their own cattle to helping dad back up the trailer. His holistic philosophy of ranching, caring for the environment as well as the livestock for the good of all, has already been ingrained in their minds.

When queried about the benefits of buying local, Lindvall said, “Where do you start? There’s the connection to the land and people, of course. I like to know my farmer, and local would just be my first choice … back to environmental impact think about the fossil fuel aspect, the carbon footprint left when animals and grain must be transported many miles to market. Staying local, the fossil fuel impact is very low. Then there’s quality control; when your family is selling local to your own community, you want to bring friends and neighbors the best product and total transparency about the whole process.

I love to talk to people about how we do it, why we do it — it’s really important to have that understanding.” L

“Where do you start? There’s the connection to the land and people, of course. I like to know my farmer....” — Joseph Lindvall

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G A R D E N I N G

SALVIA AND SAGE: NATURE'S ELIXIR OF HEALTH T E X T

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hile renovating a front yard, I fell in love with a wonderfulsmelling shrub in myriad colors ranging from white and yellow, blue and purple to shades of pink and red. Even better, the foliage ranged from large leaves to small, dull to shiny, fuzzy to smooth, and in tones of gray through dark green. Each plant had a name tag of either sage or salvia. I did my planting homework, but found that I wanted to learn more about their use and why they had different names but seemed similar.

Salvia is a member of the large mint family encompassing nearly 1,000 shrubs, perennials and annuals. The ornamental species are commonly called salvia. The cooking or medicinal plant is generally called sage, although its Latin name is salvia.

Most sage varieties are native to the Mediterranean and Asia Minor. Plants were carried to Central Europe in the Middle Ages, and emigrants from Europe brought them to America. A few varieties came from Central America and Mexico.

Salvia was first recorded in Western literature in 1939 by Jean Basset Johnson, whose research showed that the ancient Aztecs had used it for healing, vision interpretation and prophecy. This particular plant, salvia divinorum, is now being researched for assistance with diseases of schizophrenia and dementia.

Egyptians, Greeks, Romans and almost every culture of the world cultivated sage for culinary and medicinal use.

Sage was used in ancient Greece for digesting fatty foods, tummy aches, tooth polish and flavoring meat.

Charlemagne's people blended a sage tea with honey and vinegar to make an effective mouthwash to mitigate tooth infections that plagued people. Sage is even an ingredient in some of today's mouthwashes!

Salvia officinalis is the botanical name for culinary sage. Sage teams up with

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foods rich in oils and fat. It is not just a Thanksgiving herb; its pepperyrosemary flavor is useful year-round.

When shopping for fresh sage, look for tender-firm leaves with a downy coating and no brown spots.

Sage pairs well with dairy and cheese, so add a bit to your next grilled cheese sandwich. SautĂŠ it with onions, caramelize, then use to top a pizza.

Sausages and beer are Germany's great treat, and you can add caramelized sage onions to a grilled sausage sandwich. Add sage to browned butter over pasta. Make a pesto out of sage, toasted walnuts, lemon juice and soft goat cheese. Add this to a ham sandwich.

Try roasting cauliflower florets tossed with melted butter, chopped fresh sage, cooked penne, shredded cheese and an egg. Spoon all into a loaf pan, bake for about 30 minutes. Cook slightly, then slice. Add ham if you'd like.

Sage mixed with hummus. Sage and apple or pineapple. With butter in gnocchi, ravioli (especially pumpkin) or in bean

dishes! There are so many ways to try sage in your cooking.

Ornamental salvias come flowering or non-bloomers. The stems are square and silvery with lance-shaped leaves.

Depending on the variety, it can grow from 1 to 10 feet tall. Hummingbirds or bees love the trumpet-shaped blooms of blue, red, pink, purple or bicolor orange and yellow.

Most salvias need minimal water and soil that drains well. They love living in the Central Valley. Its only complaint is that it doesn't like wet feet! Remove spent blooms for more growth and rebloom.

Generally, it is best to cut back about a third of the plant.

Salvias are not frost-hardy and will die back during their dormant stage in winter. However, most will start to set out fresh growth in the spring. Once you see new green leaves starting to sprout in spring, it's safe to cut the plant back to about six inches from the ground.

Salvias are heat lovers. However, if you are planting a new plant this month, be sure to give it special attention for the first couple of months. There's a fine balance between babying a plant and overwatering, so make sure the soil feels dry (stick your finger or a tool in the soil an inch or two) before adding more water. L

For answers to your home gardening questions, call the Master Gardeners in Tulare County at (559) 684-3325 from 9:30-11:30 a.m. Tuesdays and Thursdays, or Kings County at (559) 852-2736 from 9:30-11:30 a.m.

Thursdays. Visit our website to search past articles, find links to UC gardening information or email your questions: ucanr.edu/sites/UC_Master_ Gardeners/ Visit us on Facebook at facebook.com/mgtularekings14/

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H O M E

T O U R

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THE MIKAELIAN RESIDENCE COUPLE ENJOYS RESORT-STYLE LIVING IN THE CENTRAL VALLEY T E X T B Y L I S A M C E W E N | P H O T O S B Y TAY L O R K A R R

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f there is ever an example of a wellplanned and purposefully designed custom home, Michael and Sandra Mikaelian’s is it.

Although it is in northwest Visalia, guests immediately feel like they’re on vacation at a resort along the California coast as soon as they cross through the lush courtyard into the main scrolled iron entry doors.

In fact, that is exactly what the couple had in mind as they spent nearly two years designing their home.

“The architectural plans sat on our kitchen table for well over a year,” Sandra said. “I also collected photos on

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houzz.com and that really made this vision come together.”

Sandra and Michael shared their plans with a variety of professionals during the construction phase, including two interior designers, who helped the couple achieve the look they wanted in every room of the house.

The intense planning and attention to detail show in every aspect of the Mikaelians’ 7,000-square-foot home, from the impeccable landscaping design to luxurious draperies hanging in the living room. Every space on the half-acre lot — indoors and out — makes a visual impact.

FAMILY FIRST The Mikaelians moved into the home two years ago from Visalia’s Cobblestone II community. Foremost in their minds while designing their new home was the ability to host gatherings comfortably.

“We have a large family, lots of friends and we love to entertain,” Sandra said.

“My mother-in-law would regularly host 20-30 people at a time in her home, and we want to carry forward that tradition of large family gatherings.”

To that end, the home features four bedrooms, each with its own bathroom suite. Guests, including Sandra’s son, Derek, nieces, nephews and family

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friends can relax in the privacy of their own room. The rooms are richly appointed for maximum comfort, including plush carpeting, queen-size beds and calming decor.

Sandra said Janeen’s Home Furnishings of Visalia helped her select the right bedroom sets for each guest room.

The input of Jillian Long, owner of Jillian Long Designs, also was a great help and influence on Sandra as she finalized choices for the home, from the selection of tile in the bathroom to paint colors.

“She brought a lot to the table that made such a difference,” Sandra said.

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Sandra added that she and Michael felt guilty building a home of this size since it is just the two of them living there, along with their beloved Yorkshire terrier Charlie.

One of them is in the great room, as

Since moving in, the couple has lost three cherished family members. Michael’s parents, Mike and Carolyn, have passed away. Sandra’s brother, Marty Reitz, who was in charge of carving the Thanksgiving turkey, also died.

of the home’s 12 televisions sits above.

“We are grateful that we were able to share those days with them,” Sandra said.

“We just wish we could have shared more.”

glass broke three different times in transit.

In addition to playing host to family, the home also serves as a professional office space for both Michael, a farmer and businessman, and Sandra, a real estate broker. Separate entrances off the front courtyard allow the couple to bring clients to the home with ease. Each office has its own fireplace, which adds a calming influence during the winter months as well as provides desired warmth.

gives credit to Roseanne Guaglianone,

Sandra pointed out that their former home did not have a fireplace, but now they get to enjoy six inside and outside the home.

doors. Through these doors, guests are

you enter from the front door. The stone fireplace with ornately scrolled pillars anchors the ample seating area, and one A custom-made, 72-inch-square iron and tempered-glass cocktail table rests in the center of the seating area, pulling the whole look together. The table was a bit of a beast to deliver, as the thick beveled Designed for maximum impact, the living room is wide and welcoming. Sandra an interior designer at Hemisphere Home in Fresno, for her work selecting Bernhardt furnishings for the home.

Guaglianone is also known for her use of fabrics and textures, and for the Mikaelians, she selected an indulgent Palazzo Velvet fabric by Scalamandre for draperies in the living room, softening the edges of the La Cantina sliding drawn to the stunning view of the large backyard featuring a beautiful pool with a waterfall.

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PARTIES MADE EASY The combination of a large, welcoming kitchen with a butler’s pantry make parties a snap for the couple. To celebrate Michael’s 60th birthday, they hosted more than 80 friends and family in an indoor/outdoor gathering. Sandra said caterers love utilizing the butler’s pantry with its lengthy countertops, sink and dishwashers. Both Bistro Di Bufala and the Vintage Press restaurants, to name a few, have helped the couple fulfill their goal of entertaining in their home.

The light, bright and inviting kitchen features the same show-stopping design as the rest of the home. Brazilian Taj Mahal quartzite countertops provide clean and elegant prep space, while the floor features quartzite laid in a Versailles pattern. Four custom-made countertop stools feature an accent pattern on the back that coordinates with the Scalamandre fabric on the draperies used not only in the living room but also in the kitchen.

Of special meaning to the couple is their outdoor kitchen, which was a gift of Michael’s parents, who understood and appreciated how much Michael and Sandra enjoy hosting parties. It features an extensive grilling area, countertop space for food preparation, a refrigerator and plenty of bar seating. It is a perfect complement to the backyard, lending a relaxing vibe to the space.

“We make a great team,” Sandra said of her husband. “Michael loves to barbecue, and I love to host parties. We look forward to making many more memories here.” L

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Sizzling Summer Barbecue RECIPES BY K ARL MERTEN, VISALIA COUNTRY CLUB P H O T O S B Y TAY L O R J O H N S O N

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D

o you notice that everything tastes better when it’s grilled outside? Maybe it’s because you don’t have to be concerned with the smoke and hot kitchen. For me, it’s an escape to the out of doors, birds chirping, and a nice breeze in the air; that’s the California life. California grilling utilizes many different methods — low and slow for ribs and rotisserie items to a blazing fire to char steaks, chops, burgers and vegetables.

This month, both methods are used.

Our outdoor kitchen at the club makes cooking outside a breeze and available all summer and fall, offering a variety of burgers, street corn and barbecue.

I hope this selection of favorites of mine will spark your interest in cooking outdoors. Many of the flavors and techniques that I have adopted over the years I am now sharing with the club membership. I hope you enjoy them as much as I do.

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ROTISSERIE CHICKEN MARINADE INGREDIENTS 1/2 cup white wine 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon granulated garlic 1/4 cup assorted fresh herbs and/or green onions 1 tablespoon sugar or honey DIRECTIONS Allow chicken to marinade overnight if possible, or as long as possible. I use a zip-lock bag to marinade; remove as much excess air in bag for greater surface contact with marinade.

Cooking time ranges from 1 to 1 1/2 hours.

Give yourself plenty of time so you aren’t serving raw chicken.

Use the remaining marinade to baste the chicken throughout the cooking process.

ST. LOUIS RIBS WITH HOUSE DRY RUB AND HOT AND TANGY BARBECUE SAUCE

I started the ribs over high heat to get a good mark on both sides and before I got any flameups.

DRY RUB INGREDIENTS 2 sheets either St. Louis pork ribs or baby backs 4 tablespoons brown sugar 3 tablespoons salt 2 tablespoons black pepper 1 tablespoon onion powder 1 tablespoon granulated garlic or powder 2 tablespoon paprika 1 teaspoon crushed red pepper flakes DIRECTIONS Stir together and liberally coat meat.

Allow to marinade for up to one day in refrigerator.

BARBECUE SAUCE (or use your favorite sauce) INGREDIENTS 2 cups ketchup 2/3 cup water 1/4 cup brown sugar 1/2 teaspoon liquid smoke 2 tablespoons honey 2 tablespoons sambal or sriracha 1 tablespoon Worcestershire sauce 1 teaspoon caramel color (optional) DIRECTIONS Allow to simmer in double boiler or allow for 1 hour, stirring occasionally.

Salt and pepper to taste.

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WATERMELON SALAD

CAPRESE BURGER

PAN FRIED RED POTATOES

INGREDIENTS

INGREDIENTS

DIRECTIONS

Diced fresh watermelon Red onions Feta cheese Mint Cilantro Honey lime vinaigrette (Yields approximately 1 cup of dressing)

Your favorite burger patty topped with fresh mozzarella, sliced tomato and fresh basil.

Boil approximately 1 pound of red potatoes till just tender (use a knife to check for doneness). You’ll want firm potatoes, otherwise they will break up while pan-frying.

INGREDIENTS 1/2 cup vegetable oil 1 tablespoon honey 1/4 cup lime juice plus zest (from the limes used for juice) 1/4 cup water 1/2 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon cumin 1-2 teaspoons sugar 1 teaspoon Dijon mustard 1/2 bunch cilantro

DIRECTIONS With it, we made a fresh basil aioli consisting of fresh basil, roasted garlic and mayonnaise.

Once done, drain off and chill.

Once cold, they can be sliced.

Blend together; adjust for salt and pepper, slather on your toasted buns and build the burger.

Just before serving, transfer to mixing bowl, lightly coat with olive oil, salt and pepper.

The fresh mozzarella and basil go great with the char on the burger patty.

Pan fry until golden brown; taste and adjust salt and pepper.

STREET CORN

DIRECTIONS

Soak whole corn in cold water for an hour or so.

Blend the vinaigrette ingredients in blender or food processor.

Place corn on the grill; the husk will char as the corn steams inside.

Adjust for salt, sugar and pepper.

As you pull the husk back, you’ll notice the kernels plump and tender.

Toss with watermelon and salad ingredients and serve.

I lightly browned the cobbs and brushed with olive oil and seasoning as I transferred them to a serving platter.

Enjoy as is or with your favorite corn toppings. L

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rarely look at the calendar these days.

It really doesn’t matter what day it is when each morphs into the next without any events or appointments to plan around. I now avoid my onceindispensable planner. Doing so leaves me feeling “losstalgic” — longing for life “before” with a sense of loss for the places and community events now on pause. A glance today was a reminder that pre-coronavirus me should be wandering the sprawling hilltop palaces of Alhambra in the Sierra Nevada foothills of Granada, Spain. Instead, real life me is self-isolating at home, gazing at our own Sierra Nevadas and attempting to write about travel ... something now associated with contagion or getting stuck at sea or in a foreign country, unable to return home. But it’s that very aversion to something once loved that makes this a perfect time to remember what makes travel important in our lives.

The current situation notwithstanding, science has shown that travel improves overall health. It challenges us physically, thereby increasing strength and endurance. More importantly, it stimulates our minds as we disconnect from routine.

Numerous studies have shown that novel environments and cultures improve cognitive flexibility, creativity and problem-solving skills as new ideas and approaches to common issues are encountered. It’s human nature to get stuck in a rut and go through the day on autopilot. People rarely seek out novel solutions, but rethink past patterns. I’ve been humbled more times than I can count by grocery stores, transportation systems, trash collection ... even language that functions better in another country than our own. Speaking of the latter, there are a number of foreign words that would be handy right now if only they existed in English.

For example, have you recently found yourself staring vacantly into the distance only to snap out of it and worry that you’re losing it? The Japanese realize this is a natural function, so they’ve given it a name — “boketto.” Have you found yourself more often flustered to the point that you can’t function or finish what you were doing? The JUNE 2020 | LIFEST YLE

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Germans accept that this happens to us all; they call it “fisselig.”And now that everyone’s home and streaming old movies, remember in the movie "Clueless." when Cher Horowitz (Alicia Silverstone) described someone as “a full-on Monet ... OK from far away, but up close a big old mess”? The Tagalog dialect of the Philippines has a word for that — “layogenic." That perfectly describes my hair and nails after weeks of salon closures. And haven’t we all indulged in a little emotional eating lately, resulting in some unwanted pounds?

The Germans call it “kummerspeck.” It literally translates to mean grief bacon!

And once all of this is over and we run into old acquaintances, the Scottish language has the perfect word for the panicky hesitation we feel when we can’t remember names — it’s “tartle.”

Although I will admit to buying more than a few treasures on our journeys, the best souvenirs are memories. Unlike physical objects, they won’t tarnish, fade or shrink over time. If anything, they grow as those stories are embellished over the years!

An overnight hotel stay years ago in Singapore is a case in point. Before checking out to embark on a cruise, we proceeded to breakfast only to find

they were serving an unbelievably lavish buffet. On hearing the price of $70, Dean advised ordering something small from the menu since we’d soon be eating lavishly (prepaid) every day. Nope! I went for it. A smorgasbord of delectables came back on my plate (uh ... plates) as Dean sat grumpily gnawing on an English muffin. Later, when checkout inquired if we had incurred any expenses not on the bill, Dean mentioned breakfast. Imagine his look of regret (and my laughter) upon hearing that breakfast had been included!

The brunch was good but telling that story has been better.

Anyone who knows us is aware that we never miss an opportunity to dance. But the most unexpected and rewarding experience occurred in a park next to the Temple of Heaven in Beijing. As often the case in the morning, we passed people engaging in tai chi, and others displaying their skill at Chinese yo-yo (spinning and tossing a large wooden spool on a string attached to two sticks, one in each hand).

What we didn’t expect to see was a group dancing to ballroom music from a boom box. Informing our guide that we wanted to watch, he agreed to come back after our small group toured the temple. Watching soon spurred us to join in, but we did so off to one side, not

wanting to disturb anyone. But one by one, dancers stopped and trickled over to watch. Before we knew it, we had the entire group around us, smiling and urging us on. Dean finally broke the ice and gestured to one of the ladies whether she’d be his partner. I followed by gesturing that I was a willing partner as well. Soon we were dancing with the locals, none of whom spoke English, but they all understood the international language of dance.

Two cultures sharing the love of a mutual hobby ... the outflow of warmth and appreciation from both sides. It brought tears to my eyes then and does again at this writing. That day was magical and one we will never forget.

Lastly, I’ll share an experience that, oddly enough, occurred in a public restroom in Darwin, Australia. Spying a small stainless steel bathroom in a park, curiosity got the better of me. Pushing the button promptly swooshed the door open ... and walking in promptly closed and locked it.

Directions were posted everywhere, but somehow I missed the one that explained that the entire process was automated and timed for the door to reopen 12 minutes later. Unaware that I was “on the clock,” I took a few photos and looked around at the unfamiliar

Left: Dancing in the park by Beijing’s Temple of Heaven surrounded by Chinese dancers who stopped to watch, urge us on and eventually dance with us. Below: I was smiling going in, wasn’t smiling coming out of this crazy automated public restroom in Darwin, Australia.

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SOROPTIMIST OF VISALIA IS GRATEFUL TO OUR SPRING FLING WESTERN ROUNDUP EVENT SPONSORS WHO STOOD WITH US, PLEDGING THEIR FUNDS TO HELP WOMEN & GIRLS IN OUR COMMUNITY. SEE Y'ALL IN MARCH, 2021!

Soroptimist is a global volunteer organization that provides women and girls with access to the education and training they need to achieve economic empowerment.

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Above left: Dean always runs into people he knows no matter where we are. He’s pictured with this former Visalia nurse at Peggy’s Cove in Halifax, Nova Scotia, with a bagpiper. Above right: Our private tour after-hours of the Sistine Chapel in Rome’s Vatican City was surreal; the lights were low and NO ONE was there.

fixtures before turning to the job at hand. But the timed auto flush was way ahead of me and it triggered a domino series of events. Water began squirting out of the wall, but by the time I scurried to what I now know to be the faucet, the foam soap sprayed, followed by a blower so forceful that it blew the foam onto my face and clothes. As I tried in vain to restart the water, imagine my shock when the door suddenly opened. There I was ... covered in soap, shirt untucked and completely dumbfounded.

As I began to relate what had happened to my husband (dutifully waiting outside the door) the final injustice befell me — the entire interior erupted in a mist of disinfectant. Dean tried, but he couldn’t help but laugh. I did as well ... it just took a lot longer.

What will travel look like once this crisis is over? It’s safe to say that people will stay closer to home, journeying first by car or train to rural and outdoor destinations versus crowded public spaces.

It may take a vaccine and/or reliable treatment before people feel comfortable heading out to the great beyond.

Health certificates or vaccination records may become routinely carried documents.

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be an upside. Change fees might become a thing of the past. Airlines, cruises and tour companies are now waiving all or most of those to promote future bookings. That genie will be hard, if not impossible, to put back in the bottle.

Travel may also become more sustainable as countries reduce crowds to control future viral illnesses.

Any recent traveler has witnessed the increase in crowds as land tours and cruise ships allowed tourists to outnumber locals.

In many popular destinations, residents chose to rent out their homes and go to lesser-known spots as tourists made life at home unbearable. And, finally, maybe this crisis will end the practice of packing passengers in aircraft like sardines in a can.

Unfortunately, there’s a greater downside.

Tourism is one of the largest global economic sectors, supporting one in 10 jobs worldwide. In the wake of the pandemic, few industries have fallen as far and as fast. Concise data regarding losses in jobs and revenue is impossible to calculate since both increase as quickly as the virus spreads.

Planes can’t fly profitably with social distancing and frequent disinfection.

The government aid keeping them afloat ends in September. Passenger

masks are now required, but how will that work on long flights or while eating?

And the days of stylish attendant uniforms may be over. AirAsia just unveiled cabin crew attire comprised of a hazmat-like red jumpsuit complete with gloves and face shield.

The cruise industry faces an even steeper battle to entice customers after images of passengers, unable to get into port, have been indelibly etched into our brains.

With most cruise lines incorporated overseas (avoiding federal taxes and many U.S. regulations), they aren’t eligible for U.S. aid like that extended to airlines and hotels.

Before the outbreak, the cruise industry experienced six years of growing profits, with 32 million passengers and 19 new ships projected for 2020. That’s not happening now.

While we’re not quite ready to pack our bags again, travel is definitely in our future (with insurance and booked with a travel agent with the contacts and experience to resolve issues). We yearn for the day when wanderlust returns without fear, and strangers are once again considered people to meet versus a source of contagion. L

We Support and Love Our Local Community

625 N Ranch St, Visalia, CA 93291 (559) 734-3733

PEDIATRICS W

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M

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Kristen Currie, DO

Visalia Medical Clinic is proud to welcome board certified pediatrician, Dr. Kristen Currie, to the community. Dr. Currie has the ability to understand your little ones, listen to your concerns, and translate it all to the best care you expect for the ones you love most.

OFFICE: 5400 West Hillsdale Avenue Visalia, CA 93291

(559) 738-7502 HOURS:

Monday to Friday: 8 AM to 5 PM

An affiliate of Kaweah Delta

BE WELL. Medical Foundation

VMCHEALTH.COM

NOW ACCEPTING NEW PATIENTS

CHILDREN’S HEALTH

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T U L A R E

C H A M B E R

O F

C O M M E R C E

THE TULARE CHAMBER OF COMMERCE is committed to serving its members and community through the COVID-19 pandemic.

Although this means changing the way some things are done, it doesn't change the mission of organization: The Tulare Chamber of Commerce exists to serve its members and citizens by advocating for, and engaging in, efforts to encourage economic opportunity and business prosperity.

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hamber staff is working overtime advocating for, learning about and educating businesses on beneficial programs and resources. Getting information into the community on programs available is essential for the survival of many businesses.

The chamber is devoted to doing everything possible to assist, including offering workshops and classes to help businesses not only survive but also thrive when the economy reopens.

BUSINESS AS ‘USUAL’ The way business is being conducted has changed at the chamber, but the content has not. The chamber is still hosting all reoccurring meetings; they are just being conducted virtually.

The Governmental Affairs Committee, Business After Hours, Ambassador Meetings, Board Meetings and Leadership Tulare all met as regularly scheduled, just online.

CONTINUED SUPPORT The chamber continues to promote businesses in the community.

Businesses are getting innovative in their marketing approach and the chamber is there to help with promotion. Galaxy Theatres offers a pre-order humongous bag of popcorn for $25 and patrons get a free $25 gift card to the theatre with purchase.

With the relaxing of laws on alcohol, La Piazza Ristorante Italiano has moved its bar outside. Patrons can get an adult beverage when they pull up to get their order to go. Jack's Git N Go now offers delivery. Rosa Brothers Milk Company has expanded product offerings to include meat. The ability of businesses to pivot through unprecedented times is inspiring.

The community of Tulare is amazing and continues to support one another! Frank's Automotive is offering free oil changes to doctors and nurses. Bravo Farms Restaurant gave away $1,000, food and supplies to multiple organizations struggling to provide for people during COVID-19. The Salvation Army and River Valley Church were among the recipients that benefitted from this extreme generosity. Multiple restaurants and organizations have donated food to medical professionals.

The Tulare Chamber of Commerce is proud to be a part of this amazing community and is committed to helping businesses and organizations in times of need as well as plenty. L

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V I S A L I A

C H A M B E R

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C O M M E R C E

DRIVING 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.

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he Visalia Chamber of Commerce took direct action at the start of the COVID-19 crisis. After successfully fighting for Tulare County to be included in the SBA Disaster Assistance funding list, chamber staff set out a plan to further support members and the local business community.

Despite the new norm of working from home, the chamber continued to work vigorously to be a catalyst of change, convener of leaders and champion of local businesses. We reached out and connected to all members personally, nearly 700 in total, reiterating benefits, resources and showmanship of support.

We continued to connect with local, state and federal legislators regarding business needs while also acting as a resource center for local businesses — fielding hundreds of calls, emails and messages.

To further assist members and local businesses, the Visalia Chamber of Commerce curated business resources and shared local business updates through chamber platforms.

For members, we developed a COVID-19 Business Resource Toolkit that provided resources to help prevent disruption, support operations and guidelines for new working conditions.

The chamber hosted multiple webinars to connect businesses with industry experts on critical topics.

We shared more than 1,300 social media posts on Instagram and Facebook Stories to help keep Visalia up to date to support those local businesses.

We reached 10,000 people through weekly Coffee With the CEO Facebook live events. These events shared timely business updates and allowed the community to come together to share insights, good news and support for one another.

The chamber hosted Lunch Bunch Drive-Thru events to support local businesses, A & W and Cellar Door, while practicing social distancing.

Upcoming drive-thru and in-person events are planned.

During uncertain times, the Visalia Chamber of Commerce continued to be a champion for members and local businesses. We expanded our Loyal to Local campaign by partnering with chamber member Smith Promotions to produce Loyal to Local T-shirts.

Proceeds will benefit local charities that are working to feed Visalia and utilizing local businesses to do so: Bethlehem Center, Family Services of Tulare County — Karen’s House, FoodLink of Tulare County, Visalia Emergency Aid and Visalia Rescue Mission. In addition, proceeds will assist the chamber to continue to fight for local businesses affected by stay-at-home closures, such as developing resources for those affected and providing much-needed small business technical support. To order, please visit visaliachamber.org/ loyal-to-local L

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Best Honeymoon Safari Ever

with First Cabin

Since 1989, First Cabin Travel has sent travelers on custom luxury safaris to Africa with the mainstay of bookings from repeat clientele and their enthusiastic referrals.

Allow yourself to feel the excitement of the hunt, the thrill of the pursuit, and the shooting by photograph or memory of animals in the wild. It is here on safari that you will forever capture the feeling and spirit of this exciting continent.

These luxurious tented camps astound visitors with the amenities made available for one’s comfort. At sunset, indulge in the camp’s sybaritic atmosphere ~ ice cold cocktails, piping hot showers, haute cuisine and fine wines.

Finally, after a congenial campfire yarn about the day’s safari, enjoy a well-earned rest in your comfortable luxury-styled accommodation.

firstcabin.com / robert@firstcabin.com / 858.395.1076 / CA Reg: 2016168-40