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Almond Blossom 2014
The Bulletin-Thursday, February 20, 2014
ALMOND BLOSSOM FESTIVAL SCHEDULE OF EVENTS
ALMOND BAKING CONTEST u Today, Entries due between 7 and 10 a.m. Ripon Community Center Small Hall LIONS’ CLUB SPAGHETTI DINNER u Today, 4:30 p.m. Ripon Community Center CARNIVAL $1 NIGHT u Today, Starting at 5 p.m. Mistlin Sports Park ALMOND BLOSSOM FESTIVAL BEGINS u Friday, Feb. 21, starting at noon Mistlin Sports Park MARYLOU TORNELL ART SHOW u Friday, Feb. 21, 11 a.m. to 6 p.m. & Saturday, Feb. 22, 10 a.m. to 4 p.m. Entries due Thursday, Feb. 20. First Congregational Church 100 N. Acacia Ave. RIPON GRANGE BREAKFAST u Saturday, Feb. 22, 6 to 10 a.m. The Grange Hall 827 Ripona Ave. FUN RUN u Saturday, Feb. 22 Registration begins at 7 a.m. One mile race at 8:30 a.m. 8K race at 9 a.m. Stouffer Park DIAPER DERBY u Saturday, Feb. 22, 10 a.m.: Ripon Christian Gym RIPON CHRISTIAN TRI-TRIP SANDWICHES u Saturday, Feb. 22, 11 a.m. to 6 p.m. Ripon Christian Gym Calvary parking lot at Second & Vera PARADE u Saturday, Feb. 22, 1 p.m.: Downtown Ripon RIPON QUARTERBACK CLUB BRATS & DRINKS u Saturday, Feb. 22, 11 a.m. to 8 p.m. Ripon Community Center
HIME ROMERO/Bulletin file photo
Ripon Police Explorers carry the banner for a previous parade.
Three days of nutty, wholesome fun in Ripon
N
ever been to the Ripon Almond Blossom Festival? Then you’re missing a chance to savor a wholesome communitybased celebration that for 52 years has served as the kickoff event for an annual calendar full of festivals saluting the Northern San Joaquin Valley’s bounty from asparagus to zucchini. It takes place at the cusp of winter fading into early spring. The fact the weather can be gently warm accompanied sometimes by a blustery touch only enhances the experience. You will be hard pressed to find another festival in the entire valley that takes place in such clean air while at the same time the intoxicating scent and sight of billions of delicate pink and white almond blossom delights the senses. The festival portion of the event — Ripon’s version of a street fair — takes place at the expansive Mistlin Sports Park on River Road this Friday, Saturday, and Sunday. Everything from carnival rides to vendors hawking almond brittle, Lockeford Sausage and artistic creations to live music takes place in the shadow of the gigantic water tower while surrounded on three sides by almond orchards. Rare are festivals that take place so close to the crop they celebrate. The Aspara-
gus Festival takes place in downtown Stockton miles away from the nearest DENNIS WYATT asparagus field. Executive Editor Linden’s cherry festival takes place in the heart of that hamlet and not nestled next to a cherry orchard. Even Manteca’s pumpkin fair is far from the fields that grow its namesake. But to be honest pumpkin fields are dirty and dusty. The same goes for asparagus fields And by the time the cherry festival rolls around, the heat is already cranking up. Simply driving to the Almond Blossom Festival grounds is a treat in itself. You will pass miles upon miles of almond orchards bursting with blossoms often with bright green carpets of grass between rows upon rows of trees. And while Mistlin Sports park is abuzz with activities for three days, there are a ton of events in and around downtown Ripon ranging from breakfast and an art show to a diaper derby. It is all offered around the main event — the Almond Blossom Festival parade. The route is a combination of residential streets — where within weeks a massive canopy will shade
virtually every inch of pavement — and the traditional downtown district complete with a street lined by pavers set off with entrance arches and other touches. The parade is a celebration of the good life, smalltown style. There are youth entries, marching bands, JROTC units, horses, antique cars and more. It also doubles as a community reunion. It isn’t unusual to see chairs lining the parade route at the crack of dawn. Walk the route through the residential neighborhoods and you will see front yard after front yard teeming with gatherings of friends and families. The Ripon Almond Blossom Festival is a true hometown celebration that openly welcomes long lost friends and strangers.
HIME ROMERO/Bulletin file photos
TOP PHOTO: There’s plenty of fun at Mistlin Park this Friday, Saturday, and Sunday during the 52nd annual Almond Blossom Festival. ABOVE PHOTO: A family waits for the start of the parade last year.
Drop by this weekend. You’ll see why so many people — including those who
have never lived in Ripon — are nuts about the Almond Blossom Festival.
DAYS & HOURS Carnival & festival are located at Mistlin Sports Park, 1201 W. River Road Today u Carnival hours: 5 to 10 p.m. ($1 night) Friday, Feb. 21 u Festival hours: Noon to 9 p.m. u Carnival hours: 3 to 11 p.m. Saturday, Feb. 22 u Festival hours: 10 a.m. to 9 p.m. u Carnival hours: 10 a.m. to 11 p.m. Sunday, Feb. 23 u Festival hours: 10 a.m. to 5 p.m. u Carnival hours: 10 a.m. to 6 p.m.
HIME ROMERO/Bulletin file photos
TOP LEFT PHOTO: The diaper derby is Saturday at 10 a.m. at the Ripon Christian gym. BOTTOM RIGHT AND ABOVE PHOTOS: The parade starts at 1 p.m. Saturday in downtown Ripon.
Almond Blossom 2014
The Bulletin-Thursday, February 20, 2014
3
LIFELONG RIPON FARMER
Manuel Luis serving as Almond Blossom grand marshal B y G L ENN K AHL Th e Bu lletin
Manuel Luis, 84, who began plowing fields at 15 with draw horses, has been named to ceremoniously lead the 52nd Annual Almond Festival Parade on Saturday. The festival is honoring the Ripon Grange as well, strongly supported by Luis for over four decades. “For them to pick an old dirt farmer like me instead of a celebrity from the city is pretty special for me,” Luis said. “I’m glad they are honoring the Grange – it’s quite a feather in their cap. For me, it’s quite an honor; never thought of doing anything like that in my life. It was quite a shock.” This year’s grand marshal has left his mark stamped on the farming community, growing crops in his fields from almonds to melons and corn over the years on family acreage as well as their small dairy in Ripon on Leroy Avenue to Manteca. His memory is sharp as he recalls plowing on foot with two and three horses on his dad’s place until they later got a tractor of their own. Luis said a neighbor had come onto their property, watching him plow row after row. “He was a friend of my dad and he told me to put the horse away because he was going to show me how to operate his tractor. It would have taken me a week and a half to complete the job, but with the tractor it was only a day and a half,” he said. “I put on a few miles each day plowing.” Luis said it took time before they got their own tractor and he kept plowing on foot with the horses even after they got a tractor of their own. “A Case wheel tractor was the first. Crank it the first time and it would always start,” he smiled. “We had a Model –T truck and you could crank on that all day before it would start up.” Luis got up at 4 a.m. every morning to milk the cows on the family dairy and had to deliver milk to Ripon High School before his first period class. He still gets up about 4:30 in the life-long habit of being an early riser. “If I got a truck in front of me, I would be late for school,” he said, “and that would cause an interruption when I entered the classroom.” He said he went to see the RHS principal Wes Stouffer and his Ag teacher Otis Kingery to tell them he just couldn’t make it to school on time, since he had taken over the management of the family ranch from his mother after his dad’s death at the young age of 42. He was little
GLENN KAHL/The Bulletin
Farming patriarch Manuel is this year’s parade grand marshal.
more than 14. What he remembers Stouffer saying was, “No, you’re not!” Stouffer worked it out with the first period teacher that Luis could be as late as he had to be in getting to school and there would be no consequence. Luis had one sister and three brothers. The only surviving member of his original family is brother Joe, who joined the National Guard as a career and retired years later as a colonel. The grand marshal lives on a near two-acre parcel on Leroy Avenue in one of two houses he and his brother
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had purchased in Oakland. They had the houses shipped up the Delta to Stockton on barges and trucked into Ripon. They hired a contractor to build the foundations and rewire the structures electrically. He noted that the parcel was part of a larger acreage across the road that the farmer didn’t want because he would have to run his tractor across the asphalt. Luis said he bought the piece for $1,000. In addition, the seller took out grape vines that were growing on the property so that he could plant a different crop. He and his wife Joyce raised their
children in that home and later added on a family room. Joyce worked for some 37 years at the Ripon Fire Department as a secretary, Luis recalled. He graduated high school in 1946 just after World War II ended. The draft board had classified him as 1-A and he was expecting to be drafted within weeks. An auctioneer had been contracted to sell the cows at auction since he would no longer be there to milk them twice a day. His classification was soon changed to 3-A and he realized he could stay and work the ranch – canceling the sale and pleasing
his mother. Luis married a “Dutch girl,” Joyce Pranger in 1957. “That was not done back then with a Portuguese marrying a Dutch woman,” he said, “and we were told it was not going to last – but it did for 44 years. My wife has been gone now for 13 years.” Luis and his brother used to farm 250 acres together on the two ranches including alfalfa before they put in more almond trees. He voiced his concern about the current economic almond bubble bursting in the future with so many new farms being started in the thousands of acres. He said he appreciates the help on his farm that he gets from his son David and grandson Josh, not being able to work it himself any longer. In addition to David, he has one other son Dan and a daughter Diane. David and Diane both work at the Wilbur Ellis Chemical Company on French Camp Road. Dan worked at a phone company to help pay his tuition at Cal Poly in San Luis Obispo. After graduation he was asked to stay on with the communications company and ended up being a company president and CEO in New York. Luis has been a member of the Ripon Grange for 44 years and president of the group – on and off – for 25 years, his friends remind him. The Grange is a community service organization, Luis explained. It hands out two high school scholarship each year – one to Ripon High and the other to a Ripon Christian student. They also sponsor two athletic leagues, soccer and baseball, as well as Sober Graduation. “The funds we earn stay right here in Ripon,” he said emphatically. Luis said he was born just down the road in the original family home by Dr. Stuart who came out to the house. They later used Dr. Gould as their family doctor. “When I was going to high school we had only 350 kids – 49 of us in our senior class. You knew them all in a mix of Portuguese, Swiss and Dutch,” he quipped. “When Highway 99 was only two lanes and came through town next to the railroad tracks, we used to go to lunch across the street (from the RHS campus) to a gas station that had a small store. We would call the man who owned it ‘Honest John.’ There was little traffic on the highway, so we didn’t have to worry about the danger.” Luis said that while the Grange has about 100 members today, he would like to see it bring in younger members, noting they are with their kids and their own lives.
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Almond Blossom 2014
The Bulletin-Thursday, February 20, 2014
ALMONDS FOR THE WORLD Nut crop ranks among nation’s top 10 agricultural exports FAST FACTS
By JAMES BUR NS The Bulletin
They can be found aboard commercial airlines crisscrossing the sky or in the snack aisle in groceries stores around the way. For the next few days, as the world’s best winter athletes compete on the mountains and ice of Sochi, Russia, members of the U.S. Ski, Snowboarding and Freeskiing teams will reach for both Olympic gold and Blue Diamonds. From A-list celebrities to its moguls and millionaires, California is rich with global icons. But if you’re looking for the brand or entity that has perhaps the most far-reaching impact – both on the body and bottom line – look not to Hollywood or the Silicon Valley. Ever been to Salida or Turlock, or cruised the San Joaquin valley’s bounty of orchards? The almond is one of California’s top exports, with Blue Diamond’s cooperative of growers doing most of the heavylifting. With processing plants in Salida and Turlock and an ever-growing demand in all corners of the world map, Blue Diamond saw its sale soar in 2012. Blue Diamond amassed a record $1.2 billion in sales last year, according to figures reported in the Western Farm Press, continuing a trend of 20-percent growth and leading many to believe the nut is capable of so much more. Over the next four or five
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California’s 10 most valued commodities in 2012, according to the California Department of Food and Agriculture Commodity Value: 1. Milk $6.9B 6. Strawberries $1.939B 2. Grapes $4.449B 7. Lettuce $1.448B 3. Almonds $4.347B 8. Walnuts $1.349B 4. Nursery plants $3.543B 9. Hay $1.237B 5. Cattle/calves $3.299B 10. Tomatoes $1.17B
years, with blossoming product almonds produced. Fifteen years later the company lines overseas and a reputation as the healthy choice, Blue Dia- began marketing itself mond believes it can top $2 bil- to the world, placing sales agents in lion in sales. “That’s just part of Canada, Mexico, who we are and what South America, we’ve been doing,” Europe, Africa and Chief Executive Offi- Asia. Around that cer Mark Jansen said in time, airlines began the article published on offering Smokehouse almonds as an in-flight snack. Feb. 13. And just Today, Blue who are they? Diamond marhe almond is one Blue Diamond kets its almonds of California’s top and is responsible almond for more than exports, with Blue products to all 50 half of Califorstates and more Diamond’s cooperative nia’s almond than 90 counproduction and of growers doing most tries, cementing is touted as the its place among world’s largest of the heavylifting. California’s largnut marketer and est food exports producer. while ranking it among The credit for Blue Diamond’s the country’s top-10. success doesn’t belong solely to Though Blue DiaJansen and its executive. Blue mond almonds are Diamond is shaped by the thou- grown throughout sands of growers throughout the Central Valley, a the state, who, more than majority of its 3,000 100 years ago, banded growers are located in together to form their the Northern San Joaquin own cooperative. and Sacramento valleys. The cooperaAssistant director of memtive began with 230 ber relations Mel Machgrowers in 1910, ado believes that’s why but in the span of Blue Diamond is so visible 30 years grew to regionally with facilities dotinclude more than ting this stretch of the High2,000 growers who way 99 corridor. were paid according Blue Diamond is headquartered to quality and volume of in Sacramento, where the campus
T
includes the largest of its processing plants, a gift shop and the world’s only research and development laboratory for almond product innovation. There are also gift shops in Salida and Chico. “Our strongest area is the North San Joaquin and Sacramento valleys,” said Machado, now entering his 22nd bloom with Blue Diamond. Machado also oversees the Northern Stanislaus and San Joaquin regions. “We do get almonds throughout the Central Valley down to Bakersfield, but this is where the body count is.” Machado has studied the economic impact and listened to the executives speak optimistically about cresting the $2 billion plateau in the coming years. And he doesn’t think they’re nuts. The almond, he says, has become a sexy and chic choice among consumers, particularly those looking for healthier alternatives. “It’s huge – and it’s growing by leaps and bounds,” Machado said. “Consumers like what we have to market.” To contact Managing Editor James Burns email jburns@ mantecabulletin.com
EIGHTEEN THINGS THAT ARE GOOD TO KNOW ABOUT ALMONDS
u 1. Craving crunchy? Almonds have the most crunch of any tree nut. u 2. Put a handful of almonds in your morning smoothie for a more satisfying breakfast. u 3. Almonds are one of the best sources of the antioxidant vitamin E. One ounce of almonds gives you more than a third of the daily value. u 4. Toast almonds to make the most of their nutty flavor. Just put
almonds in a dry skillet over a medium-high heat and cook, stirring, for 3-5 minutes, until they are golden and fragrant. u 5. Whole natural almonds will keep well for up to two years in the fridge. Their long storage life is due in part to vitamin E which helps keep them fresh. u 6. Ancient Romans showered newlyweds with almonds as a fertility charm. u 7. Use ground almonds as the “bread-
ing” for fish or chicken. u 8. Spread almond butter on a half a whole grain bagel instead of cream cheese, or on your morning toast instead of butter. u 9. Almonds have the most protein and fiber of any tree nut which makes them especially satisfying. u 10. Coarsely grind almonds in a food processor to make “crumbs.” Use as a topping for casseroles. u 11. In India, almonds
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are considered a prized “brain food” for children. u 12. Almonds have the same protective flavanoid activity, serving per serving, as broccoli and green tea. u 13. Almonds come in a wide variety of forms, making them super versatile: whole natural, slivered, sliced, blanched, almond meal and flour to name a few. u 14. Almonds bring out the nutty flavor of whole grains. Put them
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in grain pilafs, whole grain pasta dishes and your morning cereal. u 15. Almond flour is a delicious and versatile option for gluten-free baking. u 16. Almonds are rich in essential minerals like calcium, magnesium, zinc and iron. u 17. Sprinkle almonds into your Asian stir-fry for a crunchy contrast. u 18. The main fat in almonds is hearthealthy monounsaturated fat.
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Almond Blossom 2014
5
The Bulletin-Thursday, February 20, 2014
FESTIVAL & CARNIVAL Homegrown Kettle Popcorn man B y V INC E R E M B UL A T T he B u l l e t i n
Dale’s Gourmet Kettle Popcorn is back at the Almond Blossom Festival. No one is more thrilled to be part of the local event than owner Dale Johnson of Ripon. This marks the second straight year for the vendor. “For years, I was kept busy with my work at the nursery and the popcorn business,” Johnson said. He’s helped out by Karen, his wife of 40 years. They’ve been in the kettle corn business for nearly 15 years. “I saw an opportunity back then,” said Dale. He gets his popcorn from Nebraska. Other ingredients for the popcorn confection come from local suppliers, with flavors including caramel, jalapeño, and cheddar cheese. The main ingredient to his business has been hard work. “When I first got started, it took different recipes to try and get it right. I remember spending a month or so, making a batch, testing and tasting,” Johnson said. At same time, he was working at Park Greenhouse. Dale Johnson can still be found at the nursery on 12813 W. Ripon Rd., his employer since 1974. Johnson is thankful to have his family helping out with the gourmet popcorn business. The Almond Blossom Festival is a kickoff of sort to a season of various
Photo contributed
Dale Johnson of Dale’s Gourmet Kettle Popcorn is helped out by his daughter Kristy Becker.
farmers’ markets and special events. Business usually picks up in April, continuing on through the summer. Johnson indicated that the Modesto Farmers’ Market is one of his busiest. “I have a good following over there,” he said. “The
lines usually start forming between 8:30 to 9 a.m., and I’m kept busy until noon.” Johnson also does the Stockton and Ripon farmers’ markets along with such events as the Turlock Christmas tree-lighting event along with the Christmas Parade.
One way to bring in new customers is providing free fresh samples. “They want to get it (at the event) when it’s still nice and hot,” he said. To contact reporter Vince Rembulat, e-mail vrembulat@mantecabulletin.com.
Festival gave birth to almond brittle business B y V INC E R E M B UL A T T he B u l l e t i n
Scenes from last year’s Almond Blossom Festival at Ripon’s Mistlin Sports Park on Ripon Road. To reach Mistlin Sports Park from Manteca take the Jack Tone Road exit, turn left at the traffic signal and drive to River Road where you will turn right. HIME ROMERO/ Bulletin file photos
The Almond Blossom Festival is quite memorable for Alison DeMara. It was four years ago (Feb. 11, 2011) that she set up her almond brittle booth for the very first time. “The Almond Blossom Festival told us if we were going to make it or not,” said DeMara on Friday. They’ve been here every year since, branching off to the various crafts shows and farmers’ markets. DeMara and her two daughters – Alyssa, 15, and 11-year-old Ashley – provide the labor and TLC for Alison’s Almond Brittle. For the past three weeks, they’ve been kept busy whipping up the old family recipe for the 52nd annual event at the Mistlin Sports Complex. This delightfully sweet treat – in this case, the original flavored almond brittle with sugar – has been DeMara’s family for 43 years. “Our sugar-free has been our top seller,” she said. DeMara was influenced to use habanera after her nephew came back from a nearby Mexican store with a candy containing the chili. As a result, her almond brittle with habanera – much like the original flavor but
Photo contributed
Alison DeMara and her almond brittle booth.
only with a bite – has been a big hit with customers. Most of her ingredients are local. “We get them from farmers that right here in Ripon,” said DeMara, who also has the jalapenoflavored brittle. She’ll make brittle using other nuts but only by request. Alison’s Almond Brittle is scheduled to set up shop at the Tracy, Stockton and Modesto farmers’ markets, along with the Bay Area’s Pacific Coast. As business grows, DeMara is always thankful for the Almond Blossom Festival. That’s where it all started. To contact reporter Vince Rembulat, e-mail vrembulat@mantecabulletin.com/
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Almond Blossom 2014
The Bulletin-Thursday, February 20, 2014
7
JUST BLOOMING
Novice grower hopes for his first almonds By J A SO N C AMP BEL L The Bu lletin
The bloom is beautiful. It’s bright. And it’s bold. And in the rows of orchards that surround Sean Ballard’s rural Ripon home, the bees abound during a February warm spell that is giving almond growers an early season opportunity to make sure that the pollination takes hold. But Ballard isn’t necessarily worried about pollination. Not yet anyway. That’s because while his neighbors are busy gearing up for the growing season, Ballard – who is just over a into the year of the growing cycle on a 14-acre plot with his father-in-law John Fultz – is still taking care of all of the little things. He prunes. He ties. He makes sure that the pressurized water delivery system is operating the way that it’s supposed to. He even cuts through the rows to make sure that the ground grass doesn’t grow out of control or become a problem. It’s tough going for the rookie almond grower. But his father-in-law spent more than two decades producing almonds at his Escalon home before he moved to Ripon. Ballard – who referred to himself as a “farm hand” – said the people that he comes into contact with on a regular basis are often more than willing to go out of their way to help the new guy. “It’s not like they’re going to go come out and do it for you or anything, but they’re willing to help and give you advice; let you know as much as possible,” he said. “There’s definitely a community here. And when you’re in it for the long haul you get to know a lot more about it.” Every aspect of almond growing used to be done by hand. Even the nuts themselves were brought down by smacking the trunk with a massive, padded wooden device that would allow the crew that walked right through the heart of the orchard to stop and pick up everything that they could before moving on to the next tree. And for Ballard, he’s still in that hands-on phase. Every single tree needs to be pruned by hand and tied down during a process that’s intended to guide the direction in which the tree itself grows. With just over 100 trees per acre, it takes a while to start at one end of the plot and work his way clear across to the other. It’s only going to get harder as they become more mature and difficult to work on. Mechanization, however, isn’t too far away. By the end of his season Ballard said that they’re expecting to see some nuts on the trees – hoping that they’ll all be fully producing within three years – and that means that they’ll be able to start using machines to spray fertilizer and handle some of the tasks that can be backbreaking during the interim. Mel Machado, the assistant director of member relations for Blue Diamond, oversees the Northern Stanislaus and San Joaquin Regions and keeps a close eye on how the season unfolds.
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General Dentistry Mark A. Hochhalter, DDS Bonnie J. Morehead, DDS Rudy R. Ciccarelli, DDS Elizabeth C. Grecco, DDS Ron G. Joseph, DDS Daman P . Saini, DDS Harneet K. Saini, DDS HIME ROMERO/The Bulletin
Blooms set in an orchard west of Ripon.
No two, he said, are ever alike and they must be handled differently as growers adapt to changes in weather and elements that can make even the most mild-mannered season a wildcard – a freak spring cold spell or an unseasonably warm winter that doesn’t give the trees the climate needed to restart their process again. “This is my 22nd bloom and I’m scratching my head,” he said. “We’re all scratching our heads. ‘Why is that tree doing that? Why is that tree doing that?’ All blooms are
Pediatric Dentistry
different – they have their own personality, but this one is a little more different. “I wouldn’t call it a bad bloom. The weather has been good and the bees have been flying and the bees are in good condition, too. It looked like it was starting early, but it stabilized a bit. It’s just an interesting bloom in the variations we’re seeing from the orchard.” To contact Jason Campbell email jcampbell@mantecabulletin.com or call (209) 249-3544.
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8
Almond Blossom 2014
The Bulletin-Thursday, February 20, 2014
BIG POWER
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