Lifestyle Magazine May 2024

Embark on a journey through our community's history and flavors. Discover culinary treasures, from tacos to happy hour cocktails, and even blueberry picking, defining our local food scene.

Thoughts from the Editor

Every few months, I'll call my wife at the end of a week that I know has been exhausting, and we both quickly agree on the need for an easy meal. We have a few go-to meals, but there is one that always hits the mark—pizza. Specifically, Traders Take N Bake pizza. (No, they did not pay me under the table for this endorsement.) There’s just something really great about that crust.

At our house, picking up a take-n-bake pizza after a long week is about more than just the meal. It represents time at home with the family, free from responsibilities or commitments. It’s a chance to decompress, watch a movie, and enjoy a bit of pizza-flavored comfort with the people I love most.

What I love about food is the ritual it creates.

Whether it's pizza after a grueling week, Taco Tuesday, happy hour on the rooftop, or coffee at 10am, food establishes a rhythm to our otherwise mundane or chaotic lives. Lunch happens for most of us at about the same time each day (I know you intermittent fasters might not relate, but just humor me).

Breakfast, lunch, dinner. The pattern repeats itself day in and day out. And amidst this routine, we find comfort, friendship, inspiration, and joy.

If you haven't guessed it by now, you're reading our special edition of Lifestyle Magazine [ital both words],

focused on food: the universal language that speaks directly to our hearts and bellies! Each year, our annual food issue celebrates the flavors, traditions, and the innovative minds and fresh restaurants that keep our palates delighted.

We’ve packed these pages with mouthwatering recipes and deep dives into how restaurant design can foster community and boost business. In this issue, you’ll explore creations by top mixologists, learn the secrets of the perfect picnic, and meet some of Tulare County’s top tacos. We’ve also included tips on how to create your own Earl Grey-infused cocktails.

Whether you're looking to impress at your next dinner party or simply spice up your Taco Tuesday, we've got you covered. Food is not just about sustenance; it's about stories, community, and even the occasional indulgence (we’re looking at you, blueberry swirled meringues).

So, sharpen your knives and your appetites—there's a feast ahead. And as always, we love to hear from our readers. If a story moves you or a restaurant becomes a new family favorite, let us know. After all, every meal is better when shared.

Bon appétit!

ERIC RILEY Executive Editor | Lifestyle Magazine CEO | Topograph

Contributors

May 2024

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

Stephanie Forcum CONTRIBUTOR

Terry Ommen HISTORIAN

Danny Vidaurri CONTRIBUTOR

Rylie Fox GRAPHIC DESIGN / PHOTOGRAPHER

Natalie Caudle CONTRIBUTOR

Dakota Jacobi PHOTOGRAPHER / SALES

Monica Fatica MANAGING EDITOR

Jerome Melgar CONTRIBUTOR

CRISIS ASSISTANCE AND RAPID EMERGENCY SUPPORT TEAM

24-HOUR MENTAL HEALTH CRISIS LINE

1-800-320-1616

And more flowers smelled. Literally.

Childhood is a time to build a life of happy experiences and great health. That starts by partnering with a leading pediatrician. The Visalia Medical Clinic features a team of experts who provide care from birth through high school, including regular checkups, vaccinations and health screenings. Give your children the great start they deserve.

We are accepting new patients. Call 559-738-7500 to make an appointment.

Kristen Currie, DO

Saba Khalid, MD

Ramon Galindo, MD

Caitlin Renn, MD

TULARE WELCOMES COMPONENT COFFEE & QUESADILLA GORILLA

Words by Lifestyle Staff | Photos by Topograph

As Tulare sees a surge in local entrepreneurship, Component Coffee joins the Del Lago community, alongside longtime friends Quesadilla Gorilla. This dynamic duo promises a dining experience that lives up to the hype—blending Component's exceptional coffee and community focus with Quesadilla Gorilla's renowned quesadillas and unity-driven ethos. Together, they enrich Tulare's culinary scene, embodying a neighborly spirit of camaraderie, inviting patrons to enjoy excellent eats and meaningful connections.

QUESADILLA GORILLA

FLIPPIN' DILLAS

HERITAGE AND VISION

Quesadilla Gorilla, launched by Miguel and Mikayla Reyes in 2013, crafts mouthwatering quesadillas steeped in the founder's Hispanic heritage. Their commitment to using food as a catalyst for community led to remarkable growth, earning them accolades like being ranked the 3rd Fastest Growing Inner City Business in America by Fortune Magazine in 2019. This family-owned venture remains dedicated to their values of Peace, Love, and Dillas, by fostering connections through savory dishes and a warm ambiance. Their new franchise in Tulare, helmed by Amanda and Mathew Perez, is the latest to epitomize these values.

EMBRACING THE MISSION IN TULARE

Amanda and Mathew Perez aim to create a welcoming environment as the franchise owners of the newest Quesadilla Gorilla location in Tulare. They are dedicated to freshness, making everything in-house, from marinades to sauces. Matthew carefully selects local microbrews to enhance the dining experience. The cozy patio, shared with Component Coffee, adds to the inviting ambiance. Initially, owning a restaurant wasn't part of the plan for the Perezes, but they were drawn to Quesadilla Gorilla's mission. They embraced Miguel and Mikayla's vision wholeheartedly, officially joining the Quesadilla Gorilla family in August 2023. The appeal of having excellent food, drinks, and coffee all in one place aligned with Amanda and Mathew’s passion to build a space where community bonds thrive. Through their dedication, the Perez family is actively enriching Tulare's culinary scene while staying true to Quesadilla Gorilla's core values.

BUILDING COMMUNITY

Component Coffee, a beloved presence in downtown Visalia for six years and a recent addition to Fresno's Tower District, has expanded its reach once again. This year, the coffee haven unveiled its third location in Tulare's Del Lago neighborhood, marking a significant milestone in its journey of community enrichment. Positioned adjacent to their longtime friends at Quesadilla Gorilla, Component Coffee will continue to celebrate food and drink as their love language—and share it with everyone who walks in the door.

A SHARED VISION OF UNITY

Owned by Jonathan Anderson and Greg Amend, Component Coffee emerged from the shared passion of friends determined to bring their community exceptional coffee and culinary delights. Inspired by a stereo system in Anderson's parents' garage, the name “Component” encapsulates their desire to be an integral part of the neighborhood fabric, offering a welcoming space for people to unwind and connect. Whether serving in cafes, delivering to homes, catering events, or supplying wholesale partners, Component Coffee offers excellent experiences daily. Committed to ethical sourcing, they ensure fair treatment for producers, roasting each origin to perfection for complex flavors.

Component Coffee not only offers exceptional coffee but also curates an unforgettable food menu, catering to every palate. Local favorites include the sweet latte, chai latte, breakfast burrito, and rotating flavors of handcrafted donuts and pastries. With a dedication to community, quality, and creativity at its core, Component Coffee invites you to savor every moment and taste the difference in each sip and bite at any one of their locations.

May heralds the onset of National Historic Preservation Month, a time of festivity and reverence for municipalities across the United States committed to safeguarding their local heritage by preserving historic residences, commercial edifices, and key landmarks. In Visalia, this noble endeavor is overseen by the diligent custodians of the Historic Preservation Advisory Committee (HPAC). Established in 1979 as a response to the alarming trend of demolishing historical single family homes during the 1960s and 1970s, HPAC comprises a Chair, Vice-Chair, and five dedicated committee members who generously volunteer their time to uphold and draw attention to Visalia's rich historical tapestry. The HPAC was tasked with administering the Historic Preservation District Ordinance, aimed at preserving and promoting the city’s cultural heritage.

Currently, Visalia boasts several distinctive neighborhoods that form the Historic District, along with individual structures both inside and outside these districts, all of which are enshrined in the “Local Register of Historic Structures”. These neighborhoods hold many different building styles, representing a thriving heritage that gives neighborhoods their unique charm and tells the stories of notable people from Visalia's past. Within the District, you'll find three neighborhoods that encapsulate Visalia’s rich history and architectural styles, the beauty of which you can truly appreciate up close.

Words by Jerome Melgar | Photos by Topograph

Use tea bags (rather than loose leaf tea) for easy clean up and to avoid residue left in vodka.

MULLIGANS

Interior plantscaping, along with some simple design elements, can make your home, business, or event warm and inviting. Follow us on social media FOR our latest FOOD TRUCK locations! @ELTARABACHI559

Words by Natalie Caudle | Photos by Topograph

With its delectable offerings, inviting vibes, and commitment to the community, Bravo Farms has become a beloved gem for locals and visitors alike.

Owner Jonathan Van Ryn’s background in cheesemaking, coupled with his family’s acquisition of Traver’s Bravo Farms in 2006, transformed it from a small cheese-making operation into a beloved Central Valley destination with multiple locations. Traver’s flagship location set the tone with its combination of restaurant, cheese factory, gift shop, and quirky roadside attractions. Under Van Ryn's leadership, Bravo Farms expanded to Tulare, Kettleman City, and Visalia. His entrepreneurial spirit and commitment to quality have significantly contributed to Bravo Farms' enduring popularity.

Jonathan teamed up once again with longtime friend Derrick Brinkman of dlb Design to help design Bravo Farms' newest location in downtown Visalia. Derrick’s love for art and design, paired with his penchant for traveling, made him the perfect person to assist Jonathan, applying his artistic skills to create restaurants rich in aesthetics and ambiance. The Tulare location opened 15 years ago, and Jonathan is using the valuable insights he’s gained to perfect the art of restaurant culture.

Jonathan dives deep into the details with Derrick during brainstorming and space layout sessions, often involving the general contractor, Kyle Glen, from Square 1 Development, in this project. As a result, dining at Bravo tantalizes the taste buds and delights the senses. Not only is every dish carefully crafted with quality ingredients, from mouthwatering salads bursting with fresh flavors to savory smoked tri-tip sandwiches that melt in your mouth, but the full bar and ice cream/coffee counter add to the distinctive atmosphere, inviting diners to linger a little longer.

Kyle shares, "Collaborating with Jonathan and Derrick brought together diverse expertise. I was able to be detail-oriented while still thinking outside the box to help expand and execute the vision. The outcome speaks volumes. It's an excellent project, and I'm privileged to have been a part of it."

Venturing into new territory, they added the “Hay Loft”—an upstairs component that sets the restaurant apart from other Valley spaces. The upper level nods to big city restaurants and the atmosphere of an evening getaway. Eventually, it will hold a separate intimate restaurant featuring fire-cooked meats and a whiskey bar.

What makes the Tulare and Visalia Bravo Farms restaurants unique is their seamlessly blended interiors: rustic charm meets modern flair. The duo's creative vision, evident in every corner of the restaurants, draws inspiration from nature, emphasizing textures and layering to create a space that feels simultaneously cozy and cutting-edge—an environment where guests can relax, unwind, and savor the moment.

Derrick credits his extensive travels for much of his design inspiration. Though he finds a unique perspective in East Coast historic architecture, he is equally inspired by the trees of Yosemite, the ruggedness of the coastline, and the contrasting colors of wildflowers. “Inspiration is everywhere. We need to slow down and look around. God is the ultimate creator; we need to get creative with it. That's where design comes in, when we dig down deep,” comments Derrick.

When executing the decor of Bravo's downtown location, the goal was to create an environment rich in texture. Cowboy hats, subway tiles, olive trees, and painted stars on books add welcoming warmth. Using pops of color, warm lighting, and wood tones, Bravo Farms feels inviting. “It's good when someone walks in, and it reminds them of a house or a childhood memory,” says Derrick.

Still, Bravo Farms offers far more than great food and stunning design—it's a hub for connection. Jonathan's profound love for the local community shines through the restaurant, from doing business with local farmers and artisans to humbly serving community needs. “The hope for the restaurant is to become a central meeting place where Visalia can come to enjoy a casual and affordable meal in a welcoming, upscale environment. We are appreciative of the community’s support and are thankful we’ve been embraced as a name that well represents the Central Valley,” Jonathan shares.

The new downtown Visalia location promises to be a spirited addition to the city's culinary scene, offering the same exceptional dining experience and warm hospitality that Bravo Farms is known for. Bravo Farms isn't just a restaurant— it's a celebration of food, friendship, and the beauty of our local surroundings.

bravofarms.com | @bravo.visalia14

500 W Main St, Visalia | (559) 738-9190

Monday-Saturday 10:00am-9:00pm

Sunday 10:00am-7:00pm

Words by Natalie Caudle | Photos by Topograph

Derrick and Sarah Brinkman walk side by side with complementary energy that feeds their partnership in both marriage and work. Married for over two decades, the couple has journeyed together, creating two thriving downtown Visalia businesses: dlb Design and recently opened Design Bar, a shopping experience and showroom.

Inspired by the greats—Picasso, Warhol, and Pollock—Derrick dove into art courses at San Diego State, but eventually returned to the Valley and the family business of trucking. Growing tired of life behind the wheel, Derrick teamed up with Jonathan Van Ryn of Bravo Farms.

As Bravo Farms expanded, Derrick’s involvement in the design of new restaurants grew. Word spread and the phone rang as locals sought a fresh look in residential design. Feeling confident in their experience and abilities, Derrick and Sarah opened dlb Design in 2010.

dlb Design, the name taken from Derrick’s initials, continued to flourish through word of mouth, yet the desire to open a furniture store burned in Sarah’s heart. The timing never seemed right with a growing family and commitments to the children’s activities. Sarah remembers, “Design Bar was something we had thought about and tried to do for years. We prayed a lot about it and waited for the right opportunity and location.” Eventually, the moment came. Sarah continues, “After the pandemic, people were craving interaction and wanted to walk into a store. We were craving that as well, and it was a catalyst for us. We’re excited to be a part of the amazing downtown community and culture.”

Design Bar and dlb Design, two distinct entities sharing space on Main Street, offer a unique experience to clients and shoppers. Design Bar invites customers to explore a curated collection of products, from candles and pillows to furniture, all intended to inspire. Upstairs, the dlb dream team collaborates with clients to create personalized spaces that reflect their unique needs and tastes, drawing inspiration from sources beyond the realm of Instagram influencers.

Derrick and Sarah blaze the trail while the team of designers is encouraged to contribute their creative perspectives and ideas. dlb Design strives to bring functionality and beauty to each project, always eager to jump in, no matter the phase. Both Derrick and Sarah hold to the philosophy that there is nothing new under the sun. They seek not to reinvent the wheel, but to capture “repeated goodness.”

Encouraged by their travels, Derrick and Sarah hunger to bring new and unique styles to their clients. “We live in a Valley bubble, a good bubble,” says Derrick, “but there is so much more. We’re getting outside our comfort zone, seeing what’s out there, and bringing it back.”

If you're in downtown Visalia, be sure to visit Design Bar for a warm and inviting shopping experience. For more comprehensive design services, the team at dlb Design is located right upstairs, ready to assist you with bringing your beautiful design dreams to life.

Design Bar | designbarvisalia.com | @designbarvisalia

dlb Design | dlb.design | @dlb.design

506 W Main St, Visalia | 559-901-1140

Tuesday-Saturday 10:00am-5:00pm

Words by Lifestyle Staff

Amidst the vibrant variety of culinary culture, few dishes rival the universal appeal of tacos. These handheld delights, with their diverse fillings and flavorful profiles, have become an integral part of communities. From busy city streets to neighborhood eateries, the quest for the perfect taco has evolved into a shared passion among food enthusiasts. Join us as we uncover irresistible appeal at some of our favorite taco spots in our community.

TACOS SAN MARCOS

TACOSSM.COM | TACOSSANMARCOSCA

Standing as a beacon of authentic Mexican flavor, locals and visitors alike can’t resist the mouthwatering menu items from the Tacos San Marcos food truck. They are well-known for their signature Quesabirria tacos. However, their carne asada and adobada tacos are just as delicious, bursting with savory goodness. If you haven’t tried their pineapple pico de gallo, you’re missing out on a delightful twist on tradition that adds a burst of sweetness and tanginess to every bite.

FUGAZZIS

FUGAZZISBISTRO.COM | FUGAZZIS

Among Fugazzis’ standout dishes are their appetizer-sized grilled tacos, which have become a must-try in the area.

Bursting with flavor, these tacos can be ordered with steak, chicken or fish, paired with crunchy cabbage and topped with fresh pico de gallo and chipotle sauce, all nestled in corn tortillas. Not only are their grilled tacos sure to satisfy your cravings and leave you coming back for more, their people-focused approach also shines through in their genuine hospitality every time you visit.

LOS ARBOLITOS

559-734-8226

@LOSARBOLITOSMOONEY | @LOSARBOLITOSCAIN

A hidden gem on the menu at Los Arbolitos has to be their fish tacos. Perfectly battered fish is sandwiched between a soft homemade flour tortilla, accompanied by lettuce, pico de gallo, and a delicious drizzle of sauce to bring it all together. While the toppings may seem typical, the combination of simple ingredients creates a harmonious symphony of flavors. If you haven’t tried these local treasures yet, be sure to give them a try!

LOS TAPATIOS

141 N. BEN MADDOX WAY | 559-802-5707

WED-MON 9AM-4PM

Just east of downtown Visalia sits Los Tapatíos Mexican Restaurant where they have some of the best Mexican food in town. They have a variety of taco options and equally flavorful salsas. But, if you’re not in the mood for tacos, you can explore their many menu options to satisfy your craving. A visit to Los Tapatíos fills you with the vibrant spirit of Mexican cuisine right in the heart of our community!

PITA KABOB

PKDELI.COM | PK.DELI

Located In the heart of downtown Visalia, Pita Kabob is renowned for their excellent Lebanese dishes. A favorite menu item are their PK tacos, which have garnered an almost cult-like local following. These tacos offer a unique twist with each bite a tantalizing fusion of shawarma or gyro meat, fresh veggies, feta cheese, and a house-made cilantro-lime tahini sauce. With their commitment to quality ingredients and expert preparation, a visit promises a culinary journey unlike any other.

UP IN SMOKE

UP_IN_SMOKE_21

Local food truck Up in Smoke is known for its melt-in-your-mouth BBQ fare. One specialty item features a creative twist, combining the bold flavors of their tender smoked meat nestled alongside creamy jalapeno popper filling. Whether you're craving the savory richness of brisket or the fiery kick of jalapeno, these tacos will be the right choice. Follow them on social media to find out their weekly pop-up locations.

TACOS EL ROJO

TACOSELROJO | 559-920-7110

OPEN THURS-MON

A hidden gem, Tacos El Rojo food truck has captured the hearts and taste buds of locals. Their perfectly seasoned meats and salsas create popular items like mulitas, tortas, and the must-try El Rojo bowl. Regulars swear by their classic tacos, with the suadero meat being a favorite, paired with generous fixings. Their journey began with their family’s iconic restaurant in LA. Now, they’re paying homage to their roots by serving up their grandparents' authentic recipes in Visalia!

SAVORING CHANGE

LA PIAZZA’S NEW ERA

Words by Lifestyle Staff | Photos by Topograph

In the heart of Tulare stands La Piazza, a hidden gem of Italian cuisine in the valley since 2005 The original owners, known for their authentic recipes and warm hospitality, operated the eatery up until a few years ago when they decided to retire, leaving their cherished establishment in the good hands of Saul Espinoza and his wife Maria to carry on its legacy.

Saul is no stranger to restaurant life, with over 30 years of experience in the industry. He also owns and operates El Tarasco in Visalia and previously in Hanford. He was a regular patron of La Piazza—he loved their signature dishes and sauces; so when he heard that La Piazza was for sale, it didn’t take much convincing for him to take the plunge and purchase it. Eager to breathe new life into the beloved establishment while honoring its past, he spent months renovating the interior, infusing it with his own modern touches while still maintaining the rustic charm that patrons had come to know and love. He understood the importance of preserving its legacy while also infusing his own flair into the restaurant. Expanding the bar area and adding more seating, along with two outdoor patios ideal for special events, were priorities.

Maintaining the authenticity of the recipes that made La Piazza’s cuisine a local Italian favorite was key, while introducing subtle updates to keep the menu fresh and exciting. He also expanded the bar menu with an array of cocktails and wines from California and Italy. Increasing the restaurant’s hours to be open for lunch and introducing kid-friendly dishes are opportunities to serve the community even more, ensuring that La Piazza continues to thrive as a place where everyone in the family is welcome.

But it isn't just the food that keeps customers coming back for more; it’s also the staff's warm hospitality that truly sets La Piazza apart. Saul and Maria have placed a strong emphasis on continuing the tradition of warm hospitality that was established over the years. When he’s at the restaurant, he makes it a point to greet each guest personally, taking the time to get to know them. He credits much of the restaurant's success to the staff who have been there since its inception.

La Piazza continues to be a beloved community gathering place where friends and families come together to share laughter, good food, and memories that would last a lifetime. Whether it’s a lunch with friends, a romantic date night for two, or a lively celebration with loved ones, La Piazza is more than just a restaurant—it’s a labor of love and a testament to the impact of investing in your community.

NOW OPEN FOR LUNCH

1600 E Tulare Ave, Tulare (559) 687-9833

Mon-Sat 11:00am-2:00pm & 4:30pm-8:30pm

Sunday 4:00pm-8:00pm

lapiazzarest.com

@lapiazzatulare

Basket to Blanket

PLANNING THE PERFECT PICNIC

Words by Lifestyle Staff

Discover the timeless tradition of picnicking, cherished by cultures around the world. From ancient times to modern-day, taking the time to enjoy a picnic offers families and friends a chance to bond in nature, providing much-needed respite outdoors. Read our tips to prepare for a relaxing picnic that emphasizes togetherness and the simple joys of outdoor dining.

PICK A BASKET

Select a picnic basket or cooler that is sturdy, spacious, and insulated to keep food and drinks at just the right temperature.

PACK IT UP

Use lightweight and resealable containers to keep food fresh and prevent spills. Make sure to pack the heavier items at the bottom of your basket to prevent crushing the lighter items.

KEEP IT COLD

If you're packing perishable items like meats or dairy, make sure to keep them cold with frozen ice packs. As an ice pack alternative, freeze your water bottles or fruits ahead of time to keep the rest of your items cold!

MIX IT UP

Choose foods that are easy to transport and serve outdoors, such as pre-made sandwiches, wraps, or salads. (Tip: Wait to dress your salads or sandwiches until you’ve reached your destination to prevent things from getting soggy.) Consider bringing a charcuterie board with a variety of meats, cheeses, fruits and nuts for a diverse spread of finger foods.

STAY HYDRATED

Pack plenty of beverages! Water, iced tea, lemonade, and if you're bringing wine or beer, don't forget a corkscrew or bottle opener.

STAY COMFORTABLE

Bring your sunscreen, hats, sunglasses, and a waterproof picnic blanket or tablecloth to create a comfortable outdoor dining area. Don't forget insect repellent if you're picnicking in an area with bugs.

BRING ALONG THE FUN

Pack card games, books, or a portable speaker to enjoy music while you relax and dine outdoors.

Blueberry U-Pick

Words by Lifestyle Staff | Photos by Topograph

Lifestyle: Can you share a bit about the start of Big L Ranch and how it has evolved over the years?

Big L: We began planting in 2016, but 2018 was the year we officially opened to the public. The blueberry bushes were small, and we had only a handful of visitors. Our self-funded business has grown slowly and steadily over the last six years. As first-generation farmers, we’ve learned along the way, including how to become Certified Organic. Our new field trip program is thriving and we even got our own Big L Ranch blueberry label. We’re 100% vertically integrated: We grow, pick, and pack our own blueberries right here.

Lifestyle: What can visitors expect when they visit your ranch during the picking season?

Big L: Our visitors enjoy a beautiful ride through the countryside as they head towards our small farm. It’s tucked back off the road, nestled near the Kaweah River with mountains all around. We have plenty of parking, shaded seating, lawn games, drinks, snacks, and blueberry treats. Our Grape Trailer Boutique offers up local makers’ goods!

Lifestyle: When can people plan to pick blueberries at Big L Ranch?

Big L: Our blueberries are ready in May and June. Opening weekend begins May 11th! We open to the public in May (WedSun) and June (all week!) through June 23rd. Fresh and frozen organic blueberries will be available through later months.

Lifestyle: Can you describe the different blueberry varieties grown on your ranch and their unique flavors or characteristics?

Big L: Yes! We grow five varieties of blueberries here, each varying in flavor and harvest time: Snowchaser, Ventura, Star, Suzi Blue, and San Joaquin. Snowchasers are smaller, very crunchy and sweet, while the San Joaquin blueberries are very large, packing a punch of flavor with some tartness. California blueberries are bigger than Lowbush blueberries, which grow in colder places, like Maine.

Lifestyle: What are some challenges you face as blueberry farmers? How do you overcome them?

Big L: Our greatest challenges are gophers and grasses! The second year, we lost over 200 blueberry bushes because gophers ate the roots. As organic farmers, there are fewer options available for pest control—we just do our best. Grasses are also an issue for us as organic farmers. We don’t spray pesticides or herbicides in our field, so we have a lot of soil biodiversity. A lot of things grow.

Lifestyle: How do you engage with the local community, and what role does community support play in the success of your ranch?

Big L: During blueberry season, between 5,000-10,000 guests visit our farm. And we offer as much blueberry education as folks are interested in! In 2023, almost 2,000 local students took a field trip here to learn about organic farming and blueberries. We focus on eating healthy local foods—which is us! Our organic blueberries are available to the public who visit our farm—its success depends on both our local community and National Park tourists passing through.

Lifestyle: What are your future plans or goals for Big L Ranch?

Big L: We are always thinking of ways to keep things feeling fresh! In the plans: The Big L Ranch Country Club, a private access membership program to give locals access to activities here, outside of blueberry season. We also plan to add two or three Ranch Bungalows for overnight guests. And we’re slowly expanding our organic produce offerings: Citrus, cherries, blackberries, maybe more stone fruit. The best way to support our local community is with direct access to local organic produce, plus access to nature. In the future, travelers and locals can look forward to many new outdoor opportunities here.

Open May-June

20899 Avenue 322, Woodlake 559-280-2767 | biglranch.com | @biglranch

SWIRLED MERINGUESblueberry

Recipe by Stephanie Forcum | Photos by Topograph

MAKES 8-12 MERINGUES | PREP TIME: 30 MINUTES | TOTAL TIME: 13 HOURS

INGREDIENTS

SWIRLED MERINGUES

1/2 cup blueberry preserves

1 cup granulated sugar

1 tablespoon cornstarch

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

Pinch kosher salt

1/4 teaspoon pure vanilla extract

DIRECTIONS

FOR THE MERINGUES

BLUEBERRY SAUCE

1/4 cup sugar

1½ teaspoons cornstarch

Pinch kosher salt

1½ cups fresh blueberries

1/4 cup water

1 tablespoon fresh lemon juice

1/2 teaspoon pure vanilla extract

1. Preheat oven to 225°F. Line a baking sheet with parchment. Microwave preserves in a microwave-safe dish until just warm, about 30 seconds. Pour through a fine wire-mesh strainer into a bowl; discard solids.

2. In a small bowl, whisk together granulated sugar and cornstarch. Set aside. In a large mixing bowl, beat egg whites on medium-high speed with an electric mixer, until foamy, about 1 minute. Add cream of tartar and salt, beating until blended. Reduce mixer speed to medium and gradually add sugar mixture, 1 tablespoon at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves, about 5-10 minutes (depends on the temperature of the room. It may take a little longer, just be patient). Beat in vanilla.

3. Drizzle one-quarter of strained preserves in a zigzag pattern onto meringue. Scoop 2 portions of meringue mixture (about 1/3 cup each) onto prepared baking sheet. Make an indentation in center of each meringue to hold filling. Repeat process three more times, to make 8-12 meringue nests.

4. Bake meringues until pale golden and outsides have formed a crust, about 75-90 minutes. Turn oven off; let meringues stand in oven, with door closed and light on for 12 hours.

FOR THE SAUCE

WHIPPED CREAM

1⅓ cups whipping cream

1 tablespoon powdered sugar

1. In a medium saucepan, over medium heat, stir sugar, cornstarch, and salt together. Stir in fresh blueberries, water, and fresh lemon juice. Bring to a boil over medium-high heat, and cook, stirring often, until a few blueberries pop, 1 to 2 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool completely.

FOR THE CREAM

1. In a medium bowl, beat cream with an electric mixer on high speed until soft peaks form. Add in powdered sugar, beating until medium peaks form. Fill meringues with whipped cream and blueberry sauce. Enjoy immediately.

Cafe now open until 4pm!

617 W Main St Visalia, CA 93291 Cafe 9am-4pm | Market 9am-6pm www.watsonsvisalia.com @WatsonsVisalia

Visalia’s Insatiable Appetite for Cooking Shows

Words and Photos Provided by Terry Ommen

Each member of the May 1935 cooking school audience was given a program that contained recipes prepared at the school.

There’s no question about it, television cooking shows have captured our attention. Programming is packed with celebrity chefs preparing their favorite dishes, amateur cooks competing with each other, and restaurateurs showing off their best menu offerings. Viewers can’t get enough of watching others cook!

But our appetite for watching food being prepared by others is not new. In Visalia, at least, this craving dates back to over a century ago. In 1912, the Globe Mills A-1 Flour Company sent a home economist to Visalia to conduct a cooking class. It was a big hit, and since then, cooking schools and classes have been a Visalia favorite. During the years that followed, several visiting home economists from different companies came to Visalia to share their cooking skills and secret recipes, all free and in front of a local live audience. These public exhibitions

were held at various locations including Merryman Hall and the Visalia Municipal Auditorium. Local merchants got involved too, providing door prizes, food, and appliances.

After the Visalia Fox Theatre was built in 1930, its stage became a favorite venue for these cooking events. One of the biggest was held in 1935. On May 14th the Visalia Times-Delta announced their sponsorship of an “all electric” cooking school at the movie house. The Southern California Edison Company was happy to supply the electrical power. The dates set for the 3-day event were May 22, 23, and 24, with Ruth Erb, a popular Hotpoint company home economist presenting the class. She came with impressive credentials: Erb was considered both an authority on electric cooking, and one of the outstanding home economists of the West. This popular presenter made the circuit to many towns.

“The lovely exterior appearance of Visalia homes leads me to believe that women here are interested in modern housekeeping and I have given much time and thought to preparation of this cooking course…”

-Ruth Erb

The newspaper hype promised that “housewives will appreciate and enjoy every minute of each session,” with cooking demonstrations and new methods of getting more housework done. They promised it would be the “most interesting and valuable cooking event ever attended in Visalia.” Prizes would be awarded throughout the three days to those in attendance with the grand prize being a Hotpoint electric range to be awarded at the end of the third day.

The day before the opening of the school, Ruth Erb came to town to personally supervise the final details. She shared her impressions of Visalia with the Delta saying, “The lovely exterior appearance of Visalia homes leads me to believe that women here are interested in modern housekeeping and I have given much time and thought to preparation of this cooking course…”

On the first day of the school, the Fox Theatre doors opened at 1:00 pm, and anxious visitors filed in to gaze at the electrical appliance displays, all while L. Kay Kindig played background music on the theater organ. A nursery was provided for guests with small children.

When Erb introduced herself, she was greeted with an enthusiastic response by the audience. She then took them on a “conducted tour of the well-arranged kitchen.” A Delta reporter noted that her “informal manner” and gracious personality won the hearts of many in the audience. “As she deftly prepared the delicious food, she explained each step fully making the procedure so plain that many families tonight are enjoying duplicating the dishes demonstrated by Miss Erb this afternoon,” the reporter added. The first day’s events were capped off with the awarding of door prizes, and each in attendance received a program filled with recipes of the day. They included fancy dinners like salmon loaf with vegetables and desserts such as devil’s food cake. With each, a full list of ingredients and detailed directions for preparation were included.

Word spread of the event, and on the second day there was a larger crowd. The expert cook prepared many dishes and the food was shared with those in attendance. The Delta noted, “Many useful recipes were used by Miss Erb to demonstrate the superiority of electricity as a medium for cooking and refrigeration.” Prizes for the second day were awarded, including a Hotpoint electric mixer won by Mrs. A.M. Becker, and a Newport electric toaster by Mrs. C.F. Rose. Baskets of groceries were also given to many lucky ladies.

On the last day, the school attracted 785, the largest of the 3-day event. Erb continued to show off her talent. The Delta raved about her cooking, and obviously impressed with the benefits of electric cooking, praised the convenience of the automatic oven timer and the even heat offered by the electric range. At the closing of the last day, the grand prize Hotpoint electric range was awarded to Mrs. C.W. McGinty, courtesy of Cooper Furniture, the Hotpoint dealer in Visalia.

After the cooking school ended, the Visalia Times-Delta published a thank you to the community saying, “Never before in Visalia was such interest shown in a cooking school. Hundreds of women thronged each session of the course and were impressed with the advantages of electric cookery…and to everyone who contributed in any way to the unqualified success of the All-Electric Cooking School, we wish to express a simple and hearty ‘thank you.’”

Visalia cooking schools continued into the 1950s—all sponsored by the Visalia Times-Delta, alternating between electric and gas as the power source.

In this June 1938 rodeo parade photograph, the Visalia Fox Theatre can be seen in the background. It was here that the cooking school was held.

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May Agenda

April showers bring May flowers..and events!

MAY 16-18

58th Annual Swedish Festival

When: 10:00am-4:00pm

Where: Downtown Kingsburg

Hosted by: Kingsburg Chamber of Commerce kingsburgchamber.com

MAY 18

Cherry Festival

When: 11:00am-2:00pm

Where: 241 E Kern Ave

Hosted by: Tulare Downtown Foundation tularedowntown.org

MAY 18

35th Annual Downtown Visalia Car Show

When: 9:00am-3:00pm

Where: Downtown Visalia

Hosted by: Visalia Breakfast Lions Club visaliabreakfastlions.org

MAY 17

James Garner’s Tribute

to Johnny

When: 5:00pm

Cash

Where: Happy Trails Riding Academy 2773 E Oakdale Ave

Hosted by: Happy Trails Riding Academy happytrailsridingacademy.org

MAY 18

Books & Brews

When: 11:00am-4:00pm

Where: 1852 Brew Co. | 707 W Murray Ave

Hosted by: Tulare County Library Foundation tularecountylibrary.org/foundation

18

An Evening with Fleetwood Mask

When: Doors open 7:00pm | Show starts 8:00pm

Where: Visalia Fox Theatre

Hosted by: Visalia Fox Theatre foxvisalia.org Events

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