Lifestyle Magazine April 2023

Whether you’re dreaming of hiking, hosting friends on the patio, or even just a scenic drive, hopefully, you get to spend time exploring and enjoying the outdoors.

Cover photo by Ella Howell. Story on page

Thoughts from the Editor

The thing that nobody told me as a 20-something purchasing our first home was the amount of skills, tools, and time I would need to accrue in order to adequately care for our property. Hint: It’s a lot.

In our 18 years of marriage, my wife and I have owned four different homes, each with their own unique characteristics and challenges. With each home came a backyard that needed its own version of “TLC.” Now as a homeowner, I had to go from a kid who knew how to pull weeds and mow the lawn into a man who was capable of handling anything that happened in the yard. This was a challenge I was not prepared for.

Our first home had ten massively overgrown oleander “bushes” that I quickly found out were toxic for our 1-year-old yellow Labrador. Everyone knows that when your new puppy is endangered by an ugly, overgrown bush (or ten) the only thing to do is put on the old Pendleton flannel jacket and get to chopping.

Our second home had a terrible drainage problem, with a ridiculous slope from the back of the property towards our patio. Water liked to pool here and create a small mud pit for our toddlers to muck around in. In this yard, I learned how drainage works and what it takes to level a yard with a Bobcat skid-steer.

With our third home, we inherited a beautifully manicured backyard that an elderly couple had lovingly tended for decades. It was a welcome relief to have a beautiful and functional yard, but it needed some fun. So we built a custom playhouse equipped with a slide, which became the infamous scene of a game of tag that resulted in my middle daughter's first broken arm that year.

Our current home came to us with a third-acre of what I affectionately call “moon dirt” as soil. For a time, I was convinced that someone had intentionally poisoned the empty lot we built our house on. The first grass I planted looked like it had mange, and when I tried to dig a hole in the concrete, I mean, the ground, it was so hard that I ruined my best shovel. Over the last three years, I've dragged every manner of yard implement through that ground, amended the soil over and over, even rebuilt the sprinkler system on a few occasions. This year, the yard is finally starting to flourish.

In a world that demands immediate results, the time it takes to create a beautiful backyard can be seen as a problem to outsource. But I don’t regret a moment of the back-breaking work and joy I’ve discovered while shaping my backyards. I’ve spent more time cursing the busted sprinklers, gophers, and weeds than I care to admit. I’ve given up and tried again on hundreds of occasions when I did not have the requisite skill, strength, or understanding to make our vision a reality. Now, as I look back through the years, I can see that with all the effort I’ve put into creating a yard, I have also been formed into something new and better.

Cheers,

Eric Riley Executive Editor Lifestyle Magazine President / Owner Topograph

Contributors

April 2023

Scan here to read more about our monthly contributors, see a list of rack locations, or to sign up for a monthly subscription.

Rylie Fox GRAPHIC DESIGNER / PHOTOGRAPHER

Terry Ommen HISTORIAN

JJ Fry GRAPHIC DESIGNER / WEB / PHOTO

Devon Brown LANDSCAPE ARCHITECT

Lili Mendez GRAPHIC DESIGNER

Sue Burns WRITER

Mark Garcia GRAPHIC DESIGNER / PHOTOGRAPHER

Krista Feagans NUTRITIONIST

Best of Block Party

Congratulations to the winners of Best of the South Valley! The community came out strong in support of small businesses with over 10,000 votes. We had a crowd of 400+ in attendance during the block party on March 17, when the finalists were celebrated. Read on to learn more about the winners that were chosen by the community!

2023 Sponsors:

"GOOD FOR YOU" FOOD AESTHETICS SWEET TREAT

PK Deli & Pita Kabob

227 N Court Street (559) 627-2337

@pitakabob pitakabob.com

Established in 2004, Pita Kabob is located in downtown Visalia and specializes in Mediterranean food. They recently opened PK Deli & Bakery, an onsite deli and market, and they continue to deliver high quality, fresh food to their customers.

Advanced Body & Laser Center Baked Visalia

115 N Akers Street (559) 636-0808

@advancedbodyandlaser ablcvisalia.com

Founded by owner Lesa Shows, ABLC knows that every person is unique, and believes their treatment plans should be too. They pride themselves in creating a customized experience for each and every client. They have two locations in Visalia to serve your needs.

110 S Church Street (559) 318-7656

@bakedvisalia

You can visit Baked Visalia every Saturday morning at the Visalia Farmers Market or at their downtown location on Church Street. Get there early for the freshest selection of hand pies, cookies, bagels, cakes, and many other delicious treats.

BarrelHouse Brewing Co Sugar's Succulents Blueprint Fitness & Boxing

521 E Main Street

(559) 713-6690

@bhbcvisalia

barrelhousebrewing.com

Visalia was Barrelhouse Brewing Co.’s first location in the Central Valley. They have 26 taps and offer a wide range of specialty beers in cans. The beer isn’t the only thing that keeps visitors coming back; they also offer live music and rotating food trucks on a regular basis.

717 W School Avenue

(559) 798-4837

@sugarssuccs sugarssucculents.com

The first of its kind of shop in Visalia, Sugar’s Succulents specializes in California grown succulents. Enjoy workshops and growing tips when you visit. They hand-select every plant and will also customize arrangements as gifts or potted plants for your home.

1033 S Mooney Boulevard

(559) 258-4298

@blueprint_bxng

blueprint-boxing.com

Blueprint opened its first location in Visalia in 2008, and has grown with locations in Tulare, Hanford, and soon in Porterville. Their concept of high-intensity boxing, interval cardio, and weight training is based around being light and fun, as well as lowimpact for joints.

Component Coffee Lab Tacos San Marcos Velvet Clay Creations

513 E Center Avenue

(559) 624-1334

@componentcoffeelab

componentcoffeelab.com

This local coffee shop not only serves specialty caffeinated and non-caffeinated drinks, they also offer delicious breakfast meals and homemade donuts. They recently acquired a location in Fresno’s Tower District and will soon open a spot in Tulare.

7954 Lacey Boulevard

(559) 750-7008

@tacossanmarcosca tacossm.com

From-scratch recipes like their quesabirria tacos, keto tacos, and San Marcos burritos keep customers coming back. In addition to their food trucks, they now have a location inside Green Apple Market in downtown Visalia and are open Monday-Friday.

559) 799-7747

@velvetclaycreations

www.velvetclaycreations.com

Catch local artisan Geneva at the next craft show or special event to experience all that her creativity has to offer. She handmakes polymer clay earrings in many different styles and colors, but you might just gain a friend after visiting her booth.

Elderwood Bello Vita Venue/ The Woodlands ImagineU Children's Museum

210 N Court Street

(559) 713-2114

@elderwoodvisalia

elderwoodvisalia.com

Pair your favorite cocktail with a view while watching the sunset at Visalia’s only rooftop restaurant and bar lounge. Try cocktails named Writer’s Block, Rooftop Fling or the classic signature drink, The Darling. The mimosa flight with brunch is a local favorite, too!

4211 W Goshen Avenue

(559) 372-9822

@bellovitavenue bellovitavenue.com

Offering indoor and outdoor amenities to meet your needs, this is the ideal place to celebrate a wedding, birthday, or special event. But it’s more than a private venue—the owners host food trucks and movie nights for the community during select times of the year!

210 N Tipton Street

(559) 733-5975

@imagineu_museum

imagineumuseum.org

ImagineU strives to inspire the value of creative play through a safe and fun hands-on environment. They aim to encourage the wonder of imagination, the excitement of exploration, and the love of learning through their exhibits and interactive spaces.

BREAKFAST / BRUNCH MANICURE / PEDICURE PHOTOGRAPHER

The Corner Cafe Happiness Nails & Spa Matlyn May Photography

5217 W Goshen Avenue (559) 734-4267

“The food is worth the wait” is the common response from customers after enjoying a hearty breakfast or lunch. This Visalia staple offers a cafe experience and bar service. Locals say to try the biscuits and gravy, chile verde omelet, or avocado toast.

4022 S Mooney Boulevard (559) 636-6236

happinessnailsvisalia.com

Whether looking for a place to relax or if you’re in need of quick service, they’re committed to providing great service and care. Keeping up on beauty trends and ensuring a clean and safe environment is a priority to them.

@matlynmayphotography matlynmayphotography.com

Matlyn is a wedding and lifestyle photographer who enjoys bringing out life’s happiness in her photos with natural and warm tones. She aims to make her clients comfortable by letting them be themselves and have fun while capturing special moments behind the lens.

farmerbobsworld.com farmerbobsworld

Words by Lifestyle Staff

Tourism is arguably one of the largest and fastest growing industries in the world. And agriculture is the primary industry in most of the Central Valley. Combine the two, and you find a common attraction in our area: agritourism. Some may not even realize their experiences fall under this category: farm stands, u-pick farms, farm dinners, farm-fresh food tastings, horseback riding, and farm tours are all forms of agritourism. It often tells the story of agriculture and food production while offering an engaging experience and education element. Just outside of Visalia, in the rural area of Ivanhoe, a working citrus farm offers agritourism through a real farm experience. They host orchard tours and educate guests about how oranges and mandarins are grown, protected, and harvested.

Images provided by McKellar Family Farms

Bob McKellar created Farmer Bob's World to form a connection between consumer and farm through agricultural tours.

McKellar Family Farms’ story began in 1927, when Hugh Angus McKellar and his wife, Vernice, along with Vernice’s father John Jordan, purchased the property in Ivanhoe. Over the years, they farmed many types of produce including Thompson grapes, olives, oranges, and mandarins. Their son and daughter, Bob and Norene, attended Visalia Union High School, and Bob went on to graduate college in 1953 at Cal Poly with degrees in Animal Husbandry and Ag Journalism. Hugh continued to farm up until his passing in 1972, and Vernice passed in 2002 at the age of 102. Bob and Norene were involved with helping manage the farm since their father’s passing. Bob was living in Oregon, where he owned and operated a public relations agency, but would make monthly visits to the Valley to keep the farm operating with the help of many loyal staff members (one of whom still works on the farm today). He would communicate with staff by fax machine and phone when not on the farm. In 2002, upon his mother’s passing, he permanently relocated back to the farm. Today, the McKellar legacy and working citrus farm continues through the leadership of Bob and his wife Ann, having evolved into many different offerings. These adaptations include beloved local event venue Historic Seven Sycamores, a CSA collaboration with other local farmers (Family Farm Fresh), and a farm stay in the 80-year-old McKellar family home. But there’s another farm venture Bob McKellar is fiercely passionate about: Farmer Bob’s World.

It could be assumed that living in the Central Valley surrounded by agriculture offers many opportunities for community members to see behind the scenes of operations. However, it’s not as accessible as one might think. That’s where Farmer Bob’s World comes in. They aim to educate by fostering the relationship between farmers, food, and consumers. Throughout the year, they host many different schools, families, businesses, community members, and travelers through farm tours. Farmer Bob’s World Executive Director Deanna Saldana shares, “We’ve discovered that consumers don’t have a clear understanding of where their food comes from. Farmer Bob aims to connect people to their food by giving them a chance to experience firsthand what being a citrus farmer is like.” Deanna says they’ve given tours to families from Florida and Alaska on the same day and have had bus tours of people from other countries like Germany, France, and Canada. “Providing an opportunity for people to learn about the Central Valley citrus industry has far-reaching benefits when appreciation grows for food and farming,” she shares. They also host local schools and families where children get the opportunity to meet Farmer Bob, tour the orchards in a tractor-pulled wagon, pick oranges, taste freshly squeezed orange juice, and visit with the farm animals.

Bob and his sister Noreen

Vistors from Quebec, Canada with their fresh harvest

The walking tour allows time to pick your own oranges.

THAT’S WHERE FARMER BOB’S WORLD COMES IN. THEY AIM TO EDUCATE BY FOSTERING THE RELATIONSHIP BETWEEN FARMERS, FOOD, AND CONSUMERS.

Top Left: Farmer Bob and his wife, Ann.

Top Right: A young Bob McKellar at Cal Poly, circa 1967.

Bottom: A group tour on a tractor-pulled wagon.

6. 3.

Bob McKellar has bigger dreams for Farmer Bob’s World. As a former member of the California Citrus Mutual Board, he believes it’s critical for the industry’s longevity to have a strong relationship with the public. He aspires to build an interactive exhibit that further educates the public about citrus farming. The key exhibits would feature:

» Raising awareness of global sales and local economical impact

» Water technologies and consumption

» Pest management and environmental impacts

» Research on pest and disease prevention

» Wind machine usage

» The importance of harvest workers

» Varietal breeding

BOB WILL CONTINUE TO DO WHAT HE LOVES FOR AS LONG AS HE CAN: WORKING AND LIVING ON THE FARM—A FARM THAT HAS TURNED INTO SOMETHING FAR BEYOND BOB’S PARENTS' WILDEST DREAMS.

At 92 years old, Bob hopes to see the exhibit come to fruition in his lifetime. Aside from educating the public about farming, he says the part of the business he appreciates most is "working alongside a group of dedicated, enthusiastic employees at McKellar Farms." One thing is for certain, Bob will continue to do what he loves for as long as he can: working and living on the farm—a farm that has turned into something far beyond Bob’s parents' wildest dreams.

LEARN ABOUT THEIR UPCOMING EVENT: DINNER IN THE GROVES

FRIDAY, MAY 5, 5:30PM-9PM

A rendering depicts the future Farmer Bob's World exhibit.

Eat with the Season

YOUR SPRING PRODUCE SHOPPING LIST

Fruit

• Avocado

• Chili peppers

• Mandarins

• Navel Oranges

• Grapefruit

• Lemons

• Winter squashes

Herbs

• Basil

• Cilantro

• Dill

• Lemongrass

• Mint

• Parsley

Stem Veggies

• Asparagus

• Celery

Leafy Veggies

• Red & Green Lettuce

• Romaine Lettuce

• Butter Lettuce

• Bok Choy

• Cabbage

• Kale

• Chard

• Spinach

Root Veggies

• Beets

• Carrots

• Daikon

• Garlic

• Onions

• Radishes

• Leeks

Flower Veggies

• Broccoli

• Cauliflower

• Fennel

A Hillside Barbeque |

Photos by JJ Fry

It's the time of year when the finally-balanced weather beckons you outdoors—what better way to spend it than with family and friends? JJ Fry captured a barbeque hosted by Joe at Sequoia National Park's Hospital Rock, where friends shared food, took a hike, and made memories.

Joeshike JJFryfry

1. Pick a spot that's good for everyone

Tips

2. Pack some food and beverages

3. Dress in layers and appropriate shoes

Photo by JJ Fry taken at Tokopah Falls

—VINCENT VAN GOGH

Love Your Pool Again

Is your pool outdated or in need of a fresh look?

Do you want to reduce water and energy use?

Time takes its toll on most things in life, including your pool. A pool remodel or facelift can also help avoid costly damage and will breathe new life into your backyard.

If you’re unsure of whether to update your pool or hot tub, here are some indicators that an improvement may be beneficial:

• The pool light is kicking GFI outlets and needs to be replaced

• You notice a leak near the skimmers, pipe valves, drains, jets, or light fixtures

• The pool’s plaster is 25+ years old

• There is damaged decking or tiles

• Your heated pool or hot tub was built 10+ years ago

• Water filtration is inefficient, causing murky pool water

Sponsored Content by Paradise Pools

paradisepool.com

@visaliapoolbuilder

Once you decide to take the plunge to upgrade your pool, spend some time figuring out your guidelines:

1) How often it will be used

2) Your budget

3) How long you’ll live there

4) Which upgrades matter most to you

Make your pool remodel dreams a reality with these options:

Resurfacing and Retiling: The most basic option is simply redoing the common white marbelite plaster. But today, pool owners can update the look with exposed pebble surfaces minimizing extra expense.

Handicap Accessibility: Couples about to retire may want to ensure the pool or spa stays useful. Adding hand and grab rails, ramps or lifts make for easier entry and exit. New benches or additional steps are also options.

Play Pools: Raising one end’s pool depth adds to many families’ enjoyment of the entire pool. Add sleeves to hold basketball hoops, volleyball nets, or umbrellas to facilitate game-playing and socializing.

Waterfall, Cave, or Rock Effect: Sometimes owners want to update the look—achieve the soothing effect of a waterfall or simply accessorize the pool or spas’ edge with rock effects.

Special Water Effects: Sheer descent water features, spillways, scoopers, and beach entrances can turn a mundane pool or spa into a spectacular showpiece.

High-Tech, Low-Maintenance Features: Self-regulating in-floor cleaning systems, automatic water-levelers, variable speed pumps, updated plumbing and filtration systems, water purifiers, ozone generators and computerized control systems can all make your pool run more smoothly with less effort. Water purification ozone systems generate low to minimal chlorine levels.

Lighting and Landscaping: Multi-colored LED lighting with light show options, underwater speakers, outdoor sound systems, and rock speakers can all add aesthetic and sound quality to your backyard retreat.

New or Upgraded Hot Tub: Stress relief, muscle relaxation, improved sleep, and pain relief are some of the potential health benefits from soaking in a hot tub, making it a popular project for homeowners.

Add a Heater: Choose from a wide range of options of pool heaters, and extend your pool season into the cooler months. Heaters can be added to a pool at any stage.

Bonus Tips

When replacing your pool water:

1. Pool water should be drained and refilled every 3-5 years. Not doing so can cause a build up of dissolved solids.

2. Draining your pool and not immediately refilling it with water can risk your plaster cracking when the weather’s temperature is 80 degrees and above.

Whether you live in the city or countryside, your backyard can be a serene space for relaxing and entertaining.

Serene

mornings. Quiet sips of coffee looking out on the undulating citrus groves that meld into lush, green, rolling hills. This hidden Yokohl gem is strategically placed to take notice of the beauty that surrounds it. This home was thoughtfully planned by the homeowner and executed equally well by Witschi Construction. We were lucky to come alongside them to knit together the indoor-outdoor environment and define this tucked-away treasure.

The back patios make this home shine. Main living spaces effortlessly open up to these easy conversation areas, which is set among a backdrop of natural serene beauty. With two main patios, one is for designed for dinner parties, appropriately sized so a small group can gather without feeling lost or multiple couples could join filling out the ten-person tables. We designed an adjacent “flex space" where conversation could spill out onto the nearby seat walls with a canopy of bay trees or enjoy a game of ping pong.

Over on the main patio, the homeowner matched the length of their main living area to the covered patio. This space, too, features handselected cobblestone that warms up the tone and gives an artisan feel. Because there was more room to work with, the furniture layout creates two separate hubs for gathering. A smaller furniture vignette of lounge chairs is approximately sized for casual daily moments: morning coffee or an evening glass of wine. The next vignette is composed of two sofas, perfect for a small group. There is plenty of space to circulate around the furniture without feeling clumsy. When we design outdoor living spaces we begin to work with furniture layout in model form to make sure the flow is appropriate.

Words by Devon Brown | Photos by Ella Howell

The larger patio is anchored by a limestone fountain that offers a calming sound throughout the area and serves as a focal point as guests enter the home. The homeowner was careful to select pieces that feature an old world feel to ensure a classic aesthetic. To add softness to the patios and play off of the height of the ceilings, we found beautiful pottery and installed irrigation and drainage to each before the flooring was complete. Then we added fruitless olive trees to each pot to bring a personal touch to the space.

• Make sure all retaining walls are properly sealed.

• Lay out your lighting plan before hardscape is installed—design your lighting and planting in tandem.

• Plan for irrigation and drainage for all pottery so you do not have to hand water.

• Allow for plenty of space between your furniture.

• Think of sun exposure. This patio is facing east. Beautiful morning light, delightful afternoon shade.

• Allow for “flex space” off your main entertaining areas, where people can step aside to converse, not too far from the crowd.

On the opposite end of the dining space is a unique twist on contemporary raised gardens. We installed poured in place (PIP) concrete retaining walls with exposed grain lines. All the walls were pre-installed with low voltage path lights that act as way-finding elements and elevate the space at night.

Tips

• Bring in personality: This homeowner chose copper garden markers for their beds.

• Don’t call on too many types of hardscape. This home features cobblestone, one type of gravel, and concrete (as pavers and walls).

• Capitalize on style and function when adding outdoor lighting to your hardscape.

• Think about how guests will enter your backyard. We created a welcoming side entry of concrete pavers lined with fruitless olive trees that usher you through the garden space. Path lighting along the space creates the perfect welcome mat.

| Fig Garden |

Thereis intentionality when you create a space for outdoor living. This classic Fig Garden home is the epitome of California classic. The perfect balance of posh and casual. When the homeowner approached us for this project, it was an immediate “yes!” Not only does it contain all the things we adore, but it has a very unique twist. Their main outdoor entertaining area happens in their front yard. Old Fig is a highly social community, with much happening near the street; these older homes have evolved over time. The garage for this particular property was moved from the front of the property around the side of the house in years past. The current homeowner was resourceful in renovating the old garage space into a unique hang out spot with roll-up glass doors that tie together their front yard entertaining areas to their backyard pool area. Finding unique opportunities to redesign your space that doesn’t go with the norm creates an opportunity to build something truly amazing.

Their main outdoor entertaining hub contains a covered dining space, a fire pit and an outdoor cooking area. The covered dining space is attached to their home; it is the only gathering area with a hard surface area for paving. The brick pattern featured here seamlessly flows from the indoors to the outdoor patio, solidifying the casual flow between the two environments. Beyond the covered patio a PIP (poured in place) concrete fire pit with vertically exaggerated seams transitions into the next gathering space. We loved this fire pit's generous ledge space that acts as a shelf for food and drink. The gravel ground plane surrounding the fire pit reinforces the passive flow between the pathways and the outdoor kitchen, grill, and pizza oven. If you have a desire to create an outdoor kitchen but feel intimidated on the scale of the project, be modest with your needs. A simple space for a grill or sink may fit the bill perfectly. Creating outdoor living spaces does not need to feel overwhelming, it just needs to match your lifestyle.

Tips

• Create gathering hubs close enough to each other and to home entrances to bring it all together. Spaces that are distant or isolated won't be used as often.

• Stay focused on your material selection. We create a mood board during the concept design and continue to revisit it along the design and material selection process.

• Plant things you use. Every morning I drink a warm mug of water with a sprig of parsley and lemon. Great for hydration, antioxidants and anti-inflammatory properties. If you have a consistent habit that can be incorporated in your landscape, do it.

• Think of the user experience as you are designing. Oversized ledges on the fire pit can be used as a side table, for example. Also consider the distance between furniture pieces.

• Account for future phases. If you want to create a fire pit someday, or may add hardscape at a later date, install the proper plumbing when the ground is open.

• Create a phased plan if you cannot make the dream happen all at once.

A GUIDE TO HERBS

Story by Sue Burns

Herbs are among the most wonderful simple pleasures of the home garden. They’re easily sourced at the farmer’s market, grocery store, or from friends’ harvests, but growing your own is fulfilling and fun! Herbs bring color and texture to the garden and home. In flower arrangements, herbs’ foliage and flowers add complimentary scents and unique dimension. In cooking, they can be used in myriad ways: in a favorite basil pesto, in an uncommon lemon lavender shortbread and marmalade, or in vinaigrettes that add flavor and flair to a soup or salad.

GROWING TIPS

Herbs are grown easily indoors, outdoors, in pots, in garden beds, and directly in the ground. Just pay attention to light, water and temperature needs. Gardening with herbs can change from year to year based on different factors, so patience and perseverance is key. Most herbs prefer full sun and well-drained soil, but our Central Valley full summer sun is an animal unto itself, much stronger and lasting longer than the “full sun” referred to on plant labels. Planting in areas with afternoon shade (grown or built) will help herbs to thrive.

HERB USES

Herbs are leafy greens that contain vitamins and minerals, and some have anti-inflammatory properties. As aromatics they can elevate your mood (rosemary) or relax you (lavender). They can be infused into oils and made into salves, steeped into teas and so much more. Books, magazines, websites, and classes on the use of herbs for healthy living and medicinal purposes abound.

CHOOSING YOUR HERBS

When planting herbs in your home garden, consider what you like and will eat. No sense growing oodles of curly parsley if nobody in your house will enjoy it! It’s fun to peruse the selection of seeds and starter plants at local nurseries, which often stock more varieties of herbs. Lesley Fry at Luis’ Nursery in Visalia only brings in herbs that will grow in this area, and provides new and experienced herb growers with the most up-to-date selection and guidance to encourage success.

HARVESTING

When picking fresh herbs, take just what you need from the plant, to keep it healthier and producing longer. Submerge extra stems in a little water and store in the refrigerator (or freeze: wash, dry, mince, and place spoonfuls in ice cube containers with a little water or lemon juice). The cubes can be added directly to soups, stews, stir-fries, and sauces. (Don’t use frozen herbs as garnishes; the leaves will be unappealingly dark, though the flavor is still good.)

To dry herbs, wash and dry thoroughly, then tie in bunches and hang upside down in a dry spot. Once they are completely dry (after a few weeks) gently strip the leaves off and store in a jar or airtight container. Leave the leaves as intact as possible, crushing to release the flavors and aroma as you add them to a recipe. Dried herbs have a concentrated flavor, so use half as much as you would fresh.

Italian Parsley

Oregano

Rosemary

Chives

Basil

Thyme

FAVORITE HERBS

Perennials | grow for several years

Annuals | grow for just one season

ROSEMARY (PERENNIAL)

FLAVOR: strong, lemony-pine flavor and aroma

GOOD FOR: common in Mediterranean and American recipes for meats, poultry, vegetables. Mince fresh leaves very finely

GROWING: can grow to 6 feet, but can be pruned and grown in containers

BASIL (ANNUAL)

FLAVOR: sweet, peppery

GOOD FOR: common in pastas and sauces; add fresh at the end of the cooking process for best flavor

GROWING: grows well in containers; pinch flowers to encourage bushiness

CHIVES (PERENNIAL)

FLAVOR: mild onion

GOOD FOR: edible purple flowers; snip over salads, soups and dips

GROWING: plant in beds or containers

OREGANO (PERENNIAL)

FLAVOR: minty, sweet, peppery

GOOD FOR: complement sauces, pizza, poultry and veggies

GROWING: prolific grower that does well in conainers

THYME (PERENNIAL)

FLAVOR: citrusy, earthy

GOOD FOR: edible flowers: use with poultry, vegtables, and fish

GROWING: plant in containers

ITALIAN PARSLEY (ANNUAL)

FLAVOR: robust, fresh, grassy

GOOD FOR: use whole, chop, or mince in salads, marinades, and as a garnish

GROWING: grows 9"-18" tall

WE WANT THE SAUCE

TZATZIKI SAUCE

Mix until combined:

2 cups Greek yogurt, plain, low-fat 1/2 lemon, juiced

1½ tablespoons fresh dill, chopped 2 cloves garlic, minced 1/2 cucumber, grated salt and pepper to taste

Buddha bowl recipes on page 42

Recipes by Krista Feagans | Photos by Topograph

CILANTRO LIME DRESSING

Puree until smooth:

1/2 cup cilantro

1/4 cup olive oil

2 limes, juiced (3 tablespoons)

1 clove garlic salt and pepper, to taste

GREEN GODDESS DRESSING

Puree until smooth:

2/3 cup plain yogurt

1/3 cup scallions, chopped white and green parts

1/3 cup fresh basil, chopped

2 tablespoons lemon juice

1 teaspoon garlic, chopped

1/2 teaspoon salt

ROSEMARY BALSAMIC VINAIGRETTE

Mix until combined:

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon garlic powder

3/4 teaspoon dried oregano

1 teaspoon kosher salt

2/3 cup olive oil

6 tablespoons aged balsamic vinegar pepper, to taste

BUDDHA BOWLS

Cook and prep ingredients to your preference, layer in a bowl, then add your sauce or dressing.

Recipes by Krista Feagans

Mediterranean Turkey Bowl with Tzatziki Sauce

Health Benefits: Protein Boost

Ingredients

1 cup couscous, cooked according to package

1½ lbs ground turkey, cook until browned, season to taste

1 cup chickpeas, rinsed and drained

2 cups spinach

1 pint cherry tomatoes, halved

1 cup feta cheese, crumbled

6-8 oz. container Kalamata olives, whole and pitted

1 lemon, cut into 6 wedges

Optional: pickled onions, for topping

Roasted Veggie Burrito Bowl with Cilantro Lime Dressing

Health Benefits: Anti-Inflammatory

Ingredients

1 cup sweet onion, chopped, roasted

2 cups zucchini, chopped, roasted

2 red bell peppers, chopped, roasted

1 cup frozen corn, defrosted

1 cup quinoa, cooked

1 pint cherry tomatoes, halved

one 15 oz. can black beans, drained and rinsed

4 scallions, chopped

1/4 cup pumpkin seeds (pepitas)

1 lime, cut into wedges

Salmon Orzo Bowl with Rosemary Balsamic Vinaigrette

Health Benefits: Mood Boost

Ingredients

four 4 oz. salmon fillets, cooked

4 cups spinach

1 cup whole wheat orzo, cooked

3 cups cauliflower, cut into florets, roasted

1 pint cherry tomatoes, halved

1/4 cup pistachios, chopped

Green Goddess Power Bowl with Green Goddess Dressing

Health Benefits: Digestive Health

Ingredients

1 sweet potato, cut into rounds, roasted

1 head cauliflower, chopped into florets, roasted

1 cup quinoa, cooked

2 cups edamame, shelled

4 carrots, julienned

2 scallions, thinly sliced

2 cups sprouts or any leafy green

1 avocado, sliced

A Tulare County Fish Story

For thousands of years, man has pursued the aquatic vertebrate animals that today we call fish. Early hunters used hands, spears, hooks, and nets to catch them, and when consumed, they provided life-sustaining protein. Today, not only are fish part of a healthy diet, they provide jobs for many and give anglers countless hours of enjoyment.

Like many places in the world, Tulare County has been a haven for fish and those trying to catch them. Before white settlement, the native people used spears and seines to fish Tulare Lake for lake trout, sturgeon and white fish. After settlers arrived, they too fished Tulare Lake, some using horse-drawn nets allowing them to catch literal tons of fish in a short time. Tulare Lake was a fisherman’s paradise.

In 1870, the State of California established the Board of Fish Commissioners “to provide for the restoration and preservation” of fish in California waters. The first planting of fish of any kind in Tulare County is believed to have happened in January 1879. The Visalia Weekly Delta newspaper reported on the event, “Two hundred thousand very young white fish were placed in Elk Bayou about a mile above Tulare Lake.” They were about one inch long and had been collected from Lake Superior.

Thanks to George W. Stewart, the "Father of Sequoia National Park" and then-President of the Tulare County Fish & Game League, we have a comprehensive record of documented fish plantings. According to his records, the first planting of fish in the mountains of the county took place in about 1880, when Mark Lavelle and Nick Wren brought trout to Mineral King Creek. Shortly thereafter, Wiley Watson, Arthur Crowley and W.A. Ward carried rainbow trout to “Mineral King Creek, Redwood Canyon Creek, and Eagle, Monarch, Crystal and Lady Franklin lakes.” Stewart said, “[previously] there was not a trout between Kings River and the South Fork of the Kaweah River in the upper altitudes of the Sierra,” and added the same was true for the upper waters of the Tule and White rivers and Deer Creek. More plantings continued throughout the 1880s.

In 1892, 35,000 small trout were taken to the middle and south forks of the Kaweah and Tule rivers. The same year, A.I. Weston, who was considered a pioneer fish planter, carried seven small rainbow trout in a pickle jar from the Kings River to Ten Mile Creek. The following year, the 4th U.S. Cavalry delivered 40,000 trout to several Tulare County streams including the Marble and Middle forks of the Kaweah River.

Words & Photos Provided by Terry Ommen

L-R are Arthur Crowley, Edgar O. Foreman, and Jim Pogue showing off their catch at one of the popular Mineral King lakes. Circa 1910.

Photo courtesy Michael Foreman (Mineral King Preservation Society Collection)

In September 1894, there was an effort made to propagate the rare Golden Trout. A few of these fish were collected and carefully placed into cans; using a relay system of pack animals, wagons, and trains, the fish traveled day and night to make it to the San Francisco hatchery of the State Fish Commissioners. Not all of the fragile fish survived the trip, but those that did were placed in a redwood tank at the hatchery. Unfortunately, shortly thereafter, the survivors died, too.

Throughout the 1890s and into the 20th century, many individuals and sports-minded organizations, including the Tulare County Fish & Game League, Visalia Rod and Gun Club, Tule River Fishing and Shooting Association, and Visalia Sportman’s Club (later called Association), did much to promote fishing.

The Mineral King area of Tulare County seemed to get special attention for fish enthusiasts. With all of its lakes and streams, the region became a big draw for those who enjoyed dropping a line in the water. In July 1892, a camping party from Visalia tried their luck in the streams at Mineral King and landed a “dozen three pound trout, all within an hour.” The Visalia Sportman’s Club also found Mineral King to be a special place. For several years, the group maintained trout rearing ponds there, where hundreds of thousands of rainbow and eastern brook trout were raised for planting. No story of Tulare County fishing would be complete without mentioning M. Wayne “Buz” Buszek. Truly, the County has produced some excellent anglers like Roy Norton, a national casting champion, Billy Lange, Frank List, Tom Mixter, and many more, but none can match the talent and notoriety of Buz. Famed historian Joe Doctor called him a legend in the sport. Not only was he an amazingly successful fly fisherman, he was also a distinguished maker of trout flies. Many tried to emulate his masterful work, but few could even come close. His secret was using the best supplies and field testing his designs. Buz rarely kept the fish he caught, but used his catches to

test new fly patterns and designs. He was so talented, he opened up a shop in Visalia where he sold them to customers from all over the world. One of his most popular designs was what he called Western Coachman. It was made with golden pheasant and peacock feathers, brown hackle and white deer hair. Fishermen using a Buz Buszek product knew they had the best. Unfortunately, Tulare County lost this amazing sportsman far too soon. He died in 1965 at the age of 53. Tulare County has been a destination for outdoor sports enthusiasts for many years, including anglers. We owe a debt of gratitude to the many fishing pioneers and advocacy groups that helped make fishing here such a popular sport.

An original 1914 California fishing license.

Expert fly maker Buz Buszek’s business card about 1954.

Upcoming Events

April Agenda

Orange Blossom Festival

Where: Lindsay City Park

Hosted by: Lindsay OBF lindsayorangeblossom.org

DTV Wine Walk

When: 5pm-8pm

Where: Downtown Visalia

Hosted by: Downtown Visalians downtownvisalia.com

California Antique Equipment Show

Where: International Agri-Center

Hosted by: International Agri-Center antiquefarmshow.org

1st 13th 21st23rd

1st

Rock the Block Movement Crawl

When: 8:45am-10:30am

Where: Downtown Exeter

Hosted by: On Point Pilates exeterchamber.com

15th 28th30th

DTV Cigars and Bourbons

When: 5pm-8pm

Where: Garden Street Plaza

Hosted by: Downtown Visalians downtownvisalia.com

71st Annual Lions Team Roping

Where: Lions Club Roping Arena

Hosted by: Three Rivers Lions Club, 3rlionsclub.org

Pacific Treasures

BEHIND THE SCENES

What a first quarter this has been for our team at Topograph! We launched Lifestyle Best of the South Valley Awards, Topograph turned two and won best in show at the American Advertising Awards. Three new people also joined the Topo-team, Ed, Rylie and Lili. As always, we are thankful for our Lifestyle readers and look forward to another great quarter in our community!

Published by Topograph LLC, 324 S. Santa Fe Street Visalia, CA 93292

Executive Editor Eric Riley

Managing Editor Monica Fatica

Operations Manager Maria Gaston

Sales Representative Ed Boling

Content Editor Marissa Carpenter

Designers Mark Garcia, JJ Fry, Rylie Fox, Lili Mendez Advertising and General Inquiries lifestyle@tpgrph.com

Sales Office 324 S. Santa Fe Street Visalia, CA 93291 559.471.0700

View this Issue Online visalialifestyle.com

Visalia’s Lifestyle Magazine is published monthly and is distributed via direct mail to homes in Visalia. Additional copies are distributed at various rack and countertop locations around Visalia, Tulare, Exeter, Three Rivers and Kingsburg. Distribution is subject to change. Views expressed in articles and on advertisements are those of the writer and advertiser and not necessarily those of Lifestyle Magazine or Topograph. Every effort is made to avoid errors, misspellings, and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake.

© 2023 Topograph LLC

BREAST AUGMENTATION

BREAST REDUCTION

BREAST RECONSTRUCTION

TUMMY TUCK

FACELIFT

LIPOSUCTION

ALEX LECHTMAN, MD, FACS BOARD CERTIFIED PLASTIC & RECONSTRUCTIVE SURGEON