North County Life - January 2012 by Weeklys

JANUARY 2012

Toast to 2012 Wine, cupcakes & community events (pg. 8 )

Life NORTH

Rodeo District 7 rodeo, cutting events and equine events galore (pg. 10 )

COUNTY

The silver lining: Bits of Silver shimmer & shine

F OOD

Traditional bits, spurs, stirrups with a silver and gold twist Jandy Jones

t 70-years-old, Gordon Hayes has lived a full life and it is getting better with time. He and his wife Colleen own and operate Bits of Silver. The company specializes in custom bits, spurs, stirrups and much more. The pieces are completely crafted by hand and engraved by Hayes. Pieces have been sent all over the world to all types of people and Hayes is humbled by it. SILVER pg. 13

Sip light with the perfect grub (pg. 2, 13)

Photo by Jandy Jones

SPARKLY SPURS – Spurs crafted by local business

Bits of Silver. From the exquisit body to the sterling silver detailing, these spurs mix personality, functionality and a shot of cowgirl glam.

FEATURE

Creston author pens bittersweet memoir North County Life

I Courtesy photos

Creston resident Nieves Villamin was inspired to write her first book, “Bittermelons and Mimoasas” after interacting with Cal Poly students and feeling a need to tell the story of how she sought and fought for the American dream.

t’s an inspiring all-American story, and Nieves Catahan Villamin, a former Cal Poly Campus Dining employee and advisor of the Filipino Cultural Exchange club, has written it all down. The Creston local recently published her book, “Bittermelons and Mimosas, a Philippine memoir.” It’s an inspiring account of her life and her journey to America, the land of opportunity. Villamin was inspired to write the book after interacting with students on-campus and seeing the need for a book that tells the story of how one woman sought the American dream. A resident of Creston, Villamin and her husband, Danny, are currently the owners and operators of the small-lot vineyard Eden Canyon. Throughout the book, readers are invited to get a glimpse of the inner workings of a native Filipino family, its struggles, though bitter, and joys, of the sweet kind. The feeling was exactly that – bitter and sweet – said Villamin, when she looks back on her past. "I was thinking about my childhood; we were poor, which was kind of bitter, but because I was around my family all of the time it was bittersweet," Villamin said. Top it all off with a mimosa, and the book title sprang forth. Villamin labored as a farmer and toiled under the harsh conditions that surrounded farming life in the Philippines, a place where tenant farmers were much at the whim of nature. But she strived for something different, an education that would set the path for her future. Villamin strived to get a degree in accounting at the Technological Institute of the Philippines. She later immigrated to the United States to become a farmer again with her husband where she helps manage a local winery. The rich tapestry of works speaking to the Filipinno culture is as much a story about culture and the American Dream as it is an uncensored view at what life was like for early Philipinno immigrants.

Outdoor fun get out there! (pg. 6)

SPORTS

Soccer victory youth make history (pg. 15)

Paso Robles Press P.O. Box 427 Paso Robles, CA 93447

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January, 2012 North County Life

Life NORTH

COUNTY

A WORD FROM THE EDITOR

A Healthier 2012 – With Wine!

I felt it would be fitting to begin

Take some happy New Year’s Advice from our resident foodie, Lisa Pretty

the year’s first North County Life with an article written by our favorite local food writer and author of the new book

Lisa Pretty

‘Eat this with...Paso Wine,’ Lisa

or most of us, the New Year starts off with huge expectations of living a healthier lifestyle, making more money and spending more

Pretty. Around here we all want to be healthy and happy, but

time doing what we enjoy. The number one resolution that most people make is to get in better shape. Since each year the same resolution is made, clearly a better plan is required. Looking back at past years and seeing how my friends and I have failed, I’ve come to the conclusion that we try to make too many and major changes. Let’s face it, if you are into food and wine, going on a hard core diet and giving up wine isn’t going to last long. If you don’t like going to the gym, saying you will do that 5 days a week is unrealistic. After much research, I have come up with what I think is a very doable plan that I have decided to share in an effort to help other fans of wine and food drop a few pounds. First of all, giving up wine completely is unrealistic and unnecessary. A glass of wine has between 80-120 calories (a glass of skim milk has 100). Red wine, when consumed in moderation, has health benefits, so one to two glasses a day can be part of a healthy lifestyle. My plan is to earn wine calories by cutting the equivalent number of calories in food consumed (cut the junk food not the healthy stuff) or to work off the calories. If you have a hard time limiting yourself to 1-2 glasses be sure to only have wine with a meal, use a smaller wine glass and after each glass of wine, drink a glass of water. Select wines lighter in body that will match with the healthier foods you are now consuming. The word diet scares most people. Visions of rabbit food or flavorless plates of food with cardboard texture come to mind. To have a sustainable diet, it needs to be enjoyable. By simply reducing bad fats, sugar and starches most of us will see immediate benefits. That doesn’t mean giving up flavor or texture -- fresh fruits,

NORTH COUNTY

Hayley Thomas, Editor, North County Life

food or legendary wine. Cheers to all our readers for a flavorful 2012.

Lisa Pretty

Mike Giese of JUSTIN winery is the reigning “hardbody” in an annual fitness competition the winery puts on each year.

NEWS: 3

COMMUNITY: 5 vegetables, whole grains and lean proteins can all be enhanced with herbs and spices. Try out some new recipes to liven things up. Make little cuts each day and set realistic goals of just 1-2 pounds per week. To help with the math, to lose a pound in a week you need to either cut back 3500 calories or burn off an extra 3500 calories (or some combination of the two). Free tools like MyPlate on livestrong.com can help you with the calculations and tracking. Assuming your goal is to get in better shape and lose weight, the number one way to do that is to workout. The benefits are not only dropping pounds and firming up, but also it is a great way to reduce stress. Pick a form of working out that you enjoy. If you are new to working out, a personal trainer will help customize a routine to fit your lifestyle. The good news, according to a recent Gallup Poll report, is that San Luis Obispo is the 5th fittest county in the nation. There are so many hiking trails, gyms and cycling groups that adding a new

Published monthly by Paso Robles Press & Atascadero News Atascadero News 5660 El Camino Real Atascadero, CA 93447 Ph: (805) 466-2585 Fx: (805) 466-2714 www.AtascaderoNews.com

www.YourNCL.com

LOCAL BUZ Z: 8

SPORTS: 15 CALENDAR: 10

PUZZLE: 11 GOOD EATS : 12

See FOOD & WINE Pg. 12

Life

Paso Robles Press P.O. Box 427 Paso Robles, CA 93447 Ph: (805) 237-6060 Fx: (805) 237-6066 www.PasoRoblesPress.com

we’d never give up our fabulous

PUBLISHER Jason Cross jasonc@pasoroblespress.com EDITOR IN CHIEF Hayley Thomas community@pasoroblespress.com

Life

NEWS COMMUNITY SPORTS

NORTH

STAFF WRITERS Jandy Jones Creig P. Sherburne Nena Benson Janis Switzer Lisa Pretty Meagan Friberg Josh Petray

COUNTY

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North County Life January, 2012

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Growing up in San Miguel farm-to-school program blooms this winter

orth County Life recently had the chance to catch with Christina up Wilkinson, agricultural specialist for San Miguel Schools, on the Lillian Larsen farm-toschool program. The program recently received a raised bed garden from the Savor the Central Coast event put on by Sunset Magazine. NC Life: How have San Miguel students reacted to the new garden project since it came online?

L RA

them together. I love student facial expressions. I think students are most surprised to find that vegetables, herbs and some flowers are actually good to eat. Now, every time students

come out to the garden they can’t keep from grabbing a piece of a plant and tasting it. NC Life: What kinds of educational benefits do you think students re-

ceive from having this type of experience? Wilkinson: The fact that students can be a part of raising and harvesting their own food is a life long experience. My

after school garden to table class is so extremely excited to harvest a vegetable from the garden and go back to the kitchen and prepare

See GARDEN, Pg. 8

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Courtesy photos

GREEN DREAMS – Volunteers and students reap the rewards of the new Lillian Larson garden project.

CE N T

Wilkinson: When the

garden was delivered to Lillian Larsen School most all the classrooms in the school came out to observe the transformation. Students were amazed and excited at the beautiful transformation of a dirt field to colorful planter boxes. I have had students come out to the garden to see up close all the beautiful plants. What is the most fun to watch is when I tell students everything in the planter boxes are edible. Since students are used to taste testing as a group, I’ve had everyone pick parts of plants and taste

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January, 2012 North County Life BUSINESS FEATURE

Wood, reborn Hayley Thomas

narled, bumpy, stripped, warped and world-worn, Michael Dunham loves it all – when it comes to wood, that is. For the past four years, the local builder and owner of Michael Dunham Construction has been scouring barns and old sheds for his own building projects. The wood, sometimes a century old or more, is retooled, recut and reworked into furniture for his burgeoning business, Reborn Custom Woodworks. Dunham’s been quietly constructing cabinets, wine racks, tables and an array of one-ofa-kind furniture comprised of 100 percent antique wood, much of it sourced locally. Now the 22-year Paso resident is stepping out of the shadows and aiming to showcase the functional art. His rustic, handmade furniture has been displayed at the Mid-State Fair and its now for sale at Reminisce in Paso Robles and San Luis Obispo Consignments. Now, he hopes to create custom furniture for those who want to

bring a bit of history into their living rooms. In 2012, Dunham will be visible at a slew of Paso Robles Downtown Main Street events, so keep your eyes open. Dunham said it all started with a beautiful old barn he saw in King City a few years ago. “It blew down, so I went up there, talked the owner, gave him a few dollars and he said I could have all the wood,” said Dunham, who got to work creating furniture right away. “It started as a hobby, but then as work got slow, I thought maybe I could make a little business out of this.” Dunham has created an array of new pieces as of late, and the country-chic items are awaiting a good home. He said it’s a labor of love. “It’s about making something new out of something old, it’s about recycling,” he said. “Otherwise, the wood would get burned or go to the landfill. I’m looking for wood all over the place.” Whether it’s a bit of black oak picked up at a garage sale, the redwood siding of a barn

or the nearly-intact trunk and branches of an almond tree, Dunham’s got a use for it. “It’s anything I think I can make something out of that I feel will be appealing,” he said. All you have to do is look around Dunham’s home. The woodworker’s house is filled with the fruit of his own labor. The TV sits a top a cabinet showcasing deep ash tones and burnished browns, unpainted and unedited. Running your fingers over the piece, it feels more complex than your average Ikea living room set. Dunham brought out an old frame with deep grooves and a warped yet sophisticated look to it. Said Dunham, “The wood just has so much character." In 2012, Dunham will be visible at a slew of Paso Robles Downtown Main Street events, so keep your eyes open. Email Michael Dunham at Michael Dunhammld5152@ya hoo.com for more information.

Michael Dunham’s fresh twist on rustic, country-chic furniture

Courtesy photos

Michael Dunham of Reborn Custom Woodworks poses for a photo outside of his garage and home woodworking shop in Paso Robles. Below, handcrafted pieces created by Dunham are examples of rustic, recycled beauty.

North County Life January, 2012

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Condict's canvas – in your hands ■

Graphic designer Megan Condict talks about her craft, her passion and returning to Paso Robles revived and ready to work Hayley Thomas

raphic designer Megan Condict understands that we live in a throw-away culture – and product packaging is the first to be tossed in the trash.

But that's never stopped the creative thinker from striving to create long-lasting modern design on the most disposable of canvases. The products consumers hold in their hands everyday – all adorned with labels, logos, images and artwork – are Condict's passion. In other words, Condict understands the power of packaging - and that’s good news for her clients. "I'm often amazed by the packaging I see – especially alcohol – and how the design can betray the quality of the product," Condict said. "I just saw a bottle of wine that was going for $28, but the label looked like $10, and then, right below it, a bottle for $9 with a label that looked like $28. It's incredible what packaging design can do – and not do – for the product." Condict, 32, is a well-rounded artist. She's composed punchy, eye-catching logos, fashioned flashy brochures and even had her hands in the marketing of an "indestructible" cell phone all the rage in Sweden. She's created design-work for the fashion, health, beauty, media, wine and technology industries spanning the globe. Condict snagged a job at a San Francisco creative agency immediately out of college and went straight to work. "It was like design boot camp, and I got to be a part of so many big, big things," she said. "Through that experience I learned who I was in design, and found my voice and point of view." She's got fine art chops and a craftsmen's attention to detail but prides herself in taking a fresh, modern approach to design. "I use color and layout to give [designs] an updated and refreshed look," said the artist. "However, that's only if I think it needs to look modern. There are clients and projects that require an older feel.” Condict noted her Japanese fly-fishing client, one of her favorites. “I don't use flashy graphics or effects because it wouldn't properly reflect or respect the age-old sport. I use nature and simplicity to convey the old and the new," she said. “I approach projects with a minimalist philosophy.” Condict is no one-trick pony. She knows how to deliver what her clients want. "Not every project is well represented by fine art or hand-crafted design," she said. "For instance, technology industries need a forward-thinking design. My goal is to bring the respect for artistic design to the right projects and leave the modern, digital design for the rest." Condict is a graduate of Paso Robles High School and Brooks Institute.

Before she found her calling, she worked as a message therapist and an EMT. She recently returned to Paso Robles with her husband of two years, Morgan, a fellow Paso native. She said the move has revived her work and invigorated her spirit. "I feel like I am having a second awakening in design right now,” she said. “ San Francisco is all about keeping up with the trends, and, not in a negative way, but your design has to look a certain way. Coming back here, I feel that people really appreciate art and craftsmanship more than trend in a really positive way. That is inspiring to me.” Condict said she’s enjoying working with her hands more, and not just with her mouse and keyboard. "Coming off the heels of San Francisco, in the world I was working in, everything is digital. It's sort of like a big factory. But here, I am really inspired to work with my hands and I put so much time – before I get to the computer – just hand-drawing. I come up with the best results [that way] and I am developing my hands skills more than my computer skills." Condict noted that with Photoshop, there are endless ways to cheat a "handmade" look. She knows the shortcuts but doesn't abuse them. "Even though it often takes a little longer to create something in the real world with your hands, it often creates a more substantial design. That's what I want. I want the end design to reflect the time and care that went into it," she said. "I want my client's customers to feel like they are getting something for their money, that the company cares about the quality of their products. Not every project requires this kind of work. I do spend more time designing away from the computer than on the computer. No matter what the industry, this is the best way to achieve an inspired design." Condict said she's excited to apply this mentality to future clients and local businesses, including wineries. "The wine industry is not about sterility – it's about that craftsmanship idea, about making something," she said. "I think those ideas go hand-in-hand." As for ending up back in small town Paso Robles, the artist said it’s exactly where she wants to be. "[My husband and I] had the best time in San Francisco and the culture and entertainment and all that stuff was very inspiring to us as artists, but we got to a point where we just needed some room, some quiet and honestly, people are a lot nicer here," said Condict with a chuckle. "Wherever you are [living] when you’re at that coming of age point - that's is always where you feel your home is, and I feel that way about Paso Robles." Check out a sample of Condict's portfolio at www.megancondict.com.

Hayley Thomas

ARTISTIC SENSE – Graphic designer and Paso local Megan Condict.

Patio Dining!

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1467 Creston Road, Paso Robles • 805-221-5863 Located in the Food-4-Less Shopping Center

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January, 2012 North County Life

Seizing the outdoors today one Atascadero localâ&#x20AC;&#x2122;s journey up the grade and off the beaten path Josh Petray

t has always been one of those stinging curiosities heading over the Cuesta Grade. That group of cars brave enough to pull off the side of the highway (on the east side), park and take off onto the fire road that is East Cuesta Road. What could they be doing? Many occasions have passed when the parking lot is seemingly full. Mountain bikes emerge from hatchbacks, couples don full Sierra mountain gear seemingly headed up to Mt. Kilimanjjaro, kids toddle with mom and dad, blaze orange vests disappear into the thickets in search of nearby game â&#x20AC;&#x201C; all are familiar sights traveling along Highway 101 over the grade, glancing at that darned parking lot. It wasn't long before

a stop off was in order. Sunday afternoon was the day. An errand down the grade, and then later back up, into San Luis Obispo turned into a two-and-a-half-hour hike. A short, steep walk ends at a cattle guard, the sounds of traffic still whizzing by (yes, this is a weird experience since I'm not exactly used to hiking right off the freeway, and in a new place for that matter). After ducking to the right around a cattle guard and checking out the topographical map posted on a beam at the trail, the wide road zigzags immediately up the mountain before veering south and east. Coastal oak habitat is interspersed with sections of dry chaparral. The dirt-and-gravel road that leads to the top is fun to look down on the side, the steepness of the jutting mountains

becoming ever more apparent. On the way up, several parties passed by, groups of four or five, families on hikes with the kids, packs of mountain bikers, all of which were courteous and waved as they passed on. Roughly an-hourand-a-half hike leads to a summit and....the trail beyond leading all the way to the Lopez Canyon. My Sunday afternoon hike stopped there when the photographs for this article began. It was a magical sunset that day, one I won't forget. Upon returning to the newsroom that day, I was quickly reminded by a journalist of the importance of just getting out there and exercising, soaking in the beauty, when the time calls. A short hike and reprieve from the highway driving proved to be a mini-adventure of its

Josh Petray

Cuesta Grade rails are only a pull-off away, and the views from the top during the sunset hours are captivating, as are the views of the mountains and ocean to the west, all of which are visible from the top.

own, one worth exploring. It's only a pull-off away, and the views from the top during the

sunset hours are captivating, as are the views of the mountains and ocean to the west, all of

which are visible from the top. One of the many eye-opening vantages of SLO County.

Josh Petray

Leaves, trees, fresh air and a sense of calm await local hikers.

Courtesy image

North County Life January, 2012

page 7

– “Now that’s great!” – Shandon graduates first anti-gang class in SLO County an Luis Obispo County Sheriff Ian joined Parkinson Shandon Unified School District Superintendent Rod Wallace, Shandon Elementary Principal Judy Bedell and the students and parents of Mr. Martin's 78th grade class, along with Mrs. Seidel's 6-7th grade class for the graduation ceremony of the first Gang Resistance Education And Training (G.R.E.A.T.) program in San Luis Obispo County. County law enforcement and school officials developed G.R.E.A.T. to counter the early recruitment of gang members. Specificially, it deals with students addressing anger issues, building relationships with appropriate mentors, along with critical life skills. Sixty-three students took the 12-week course taught by Sheriff's School Resource Officer, Deputy Mark Fontecchio. This is the first program graduation, a second is currently

being taught at Lillian Larsen Elementary in San Miguel, sheriff's officials said in a press release. Bedell said that the G.R.E.A.T. program has been a wonderful addition to Shandon's health curriculum. "Not only did Officer Fontecchio teach the students some lifelong decision-making and refusal skills, but the students learned to see law enforcement as a support in our community," Bedell said. "It opened up communication." Students re-enforced the effectiveness of the program in helping deter gangs. "I really enjoyed the program and learned a lot of new skills," seventhgrader Sierra Hoyt said, "Officer Fontecchio taught us that law enforcement is here to help us. He made the class fun." Sixth grader Dayne Gregor commented, "I really didn't know that much about gangs before taking

this class. Now I know how to resist, how to stay out of trouble and what to do when a bully tries to bully someone." Seventh grader Samantha Romero appreciated the anger management tips. "When someone makes you mad, he taught us just to breathe and not just react," Romero said. That is a good thing to practice and it works."

Courtesy photos

GREAT GRADS – Above, San Luis Obispo County Sheriff Ian Parkinson (left) and School Resource Officer Mark Fontecchio congratulate the G.R.E.A.T. Essay Contest winners at Shandon Middle School. Karissa Jensen, grade 8, (left) and Daisy Cisneros, grade 6, were the overall winners of the writing contest where they told what they had learned and how they would use the information in the future. Both girls received Park Cinemas movie passes donated by the San Luis Obispo County Friday Night Live program.

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January, 2012 North County Life

Wine, lips & beauty tips

By Nena Benson

FEATURED WINERY HIDDEN OAK WINERY

idden Oak Winery is owned and operated by the James family. Mike James is the grape grower and winemaker. He has one goal. That is to produce the finest bottle of wine for his customers. A great wine starts with the best grapes possible and this is where Mike has the advantage. His vineyard is located in the El Pomar area of Templeton, which boasts the finest soil for growing grapes. With his careful management of the vineyard and the optimum harvesting time, the grapes reach perfection. The wines produced at Hidden Oak Winery are only bottled after all the fruit flavors, tannins and character are in balance and have reached their peak of maturity, consequently the making of a great bottle of wine is assured. When you taste Hidden Oak wines, we hope you will agree that Mike has reached his goal. My Pick: Zinfandel 2009: The grapes selected for this vintage are from head pruned Dusi clone grown in our local area. The aromas hint of wild raspberry and soft peppers. This is a beautifully textured Zinfandel ready to drink now or layed down for a couple of years as it will only get better in the bottle. Hidden Oak Winery is located at 4671 S. El Pomar Rd. in Templeton. Call 237-9315 for more information. Tasting room hours are 11 a.m. to 5 p.m. Friday through Sunday.

SIP NOW JAN. 7TH - VINO+THERAPY 11-5PM VINO+THERAPY STUDIO Champagne, Cupcakes & Cosmetics! That's right ladies, an event in

GARDEN Continued from pg. 3

it. Imagine, students being excited over harvesting, preparing and eating swiss chard, egg plant, or beet greens. They’re finding out there is so much flavor in food without adding dressing, salt, sugar, etc. They’re also learning nutrition and what nutrients do for the body. My junior high students are learning nutri-

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tion and uses of the garden plants. They are harvesting vegetables and herbs, preparing them for the cafeteria salad bar and for selling. These students just finished making frost covers out of PVC pipe and will be germinating seeds in a small polyurethane greenhouse to transfer to the garden beds. NC Life: We hear a lot about the importance of eating fresh. Do you think this experience has

Robles are raising funds for the Wellness Community to provide hope, education, and support for cancer patients and their families. Each winery is offering passport holders something special. visit www.faroutwineries.com/event for more info.

BEAUTY TIPS

n gray winter days, reaching for a chocolate bar or a glass of wine may seem like a quick fix for the blues. But we at VINO+THERAPY Studio, suggests a healthier antidote for the bone-chilling cold: a decadent Chardonnay massage. The soothing aromatherapy, combined with a head-to-toe deep tissue massage, pampers dry skin as well as rejuvenates and refreshes the body. Winter can make you feel sluggish and tired, and a massage can be a real pick-me-up. Massage is a pampering treat as well as a therapeutic one. Benefits range from simple stress reduction to improved circulation, pain relief, and

brought awareness of healthy eating? Wilkinson: Yes, there is a definite awareness of eating healthier. However, convenience is still dominant and eating fresh is at times more expensive. When we have school wide taste testing in the cafeteria, students will tell me how much they liked the food that was tasted. Some will tell me they had their parents buy the product afterward. Often times the

enhanced sleep quality. A massage can boost your immune system as well, which is a real boon now during cold and flu season. Massage, one of the oldest healing arts, comprises more than 250 different types of massage and bodywork that use variations of stroking, kneading, tapping, compression, friction, and other pressure applied to the muscles and tissues. The hands-on treatment is often combined with the use of lotions, oils, or powders, or even innovative techniques like hot stones. But in the end, never underestimate the power of a good massage. VINO+THERAPY Studio Massage Specials (All treatments include a glass of wine, a tea, port infused truffles and a warm wine foot soak) – 30 Min Massage $45 / 60 Min Massage $60 / 90 Min Massage $100

massage of wine facial to any Slo Sports Therapy Clients. At San Luis Sports Therapy, they believe that they not only need to provide Movement for Life to our communities, but also better the communities in which they serve. They are actively involved in our communities through sponsorships and participation in a variety of events and activities. For more information about any of our community involvement program, please contact Sarah Plaxco at 788-0805, ext. 257 or email sarah@slsportstherapy.com. * A Special Offer From Slo Sports Therapy: Bring this article in and receive a FREE Movement For Life Quick Fit Assessment. Let the professionals evaluate, diagnose, and manage a physical therapy treatment plan that is best for you during this New Year. Be in the best shape that you can be in.

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recipes we prepare for my after school garden to table class, will be taken home and prepared at home. That’s exciting. I still look forward to figuring out how more parents can buy into the idea of healthy eating. Students don’t buy the groceries adults do and they need to know that eating healthy and fresh isn’t that much of a hassle to prepare. NC Life: Any future plans for the garden site?

Wilkinson: I, along with community member Laverne Buckman, have created Friends of the Garden group that we are trying to build upon. This group will be the future overseers of the garden. What I envision for the garden is multi-use. I would like to see high school students use it for FFA projects or community service projects. I hope teachers will take portions of the garden to be used for classroom

-Happy holidays!

curriculum. I am promoting community members and families to take an interest as a community garden. Also, I see some of the garden being used for therapy, either student or adult. Digging in the dirt is definitely therapeutic for me and I am keeping in touch with Camp Roberts in hopes they may have return soldiers needing to dig in the dirt to assist them with re-entry into civilian life.

North County Life January, 2012

page 9

Not your average buzzards King vultures on display at Charles Paddock Zoo Contributed

A pair of king vultures are now on display at the Charles Paddock Zoo in Atascadero. It’s the first time king vultures have ever been exhibited to San Luis Obispo county visitors. Native to southern Mexico south to Argentina, king vultures are

one of the most colorful birds of prey with a wingspan up to 5.5 feet. Like most vultures, they’re scavengers, using powerful hooked beaks to tear into carcasses. The two birds at the Charles Paddock Zoo are a male-female pair and have been set up with a nesting box in what zoo officials said are hopes that the two will have a chick this spring. They moved into an exhibit across from the flamingos after a 30-day quarantine. The vultures are avail-

able for viewing now at the zoo, open 10 a.m. to 4 p.m. daily except Thanksgiving and Christmas. Admission costs $5 for adults 12 and up, $4 for children 3 to 11 and $4.25 for seniors 65 and up. The zoo is located at Atascadero Lake Park about a mile west of Highway 41 on Morro Road. It is owned and operated by the city of Atascadero and is accredited by the Association of Zoos and Aquariums.

7600 Morro Road, Atascadero (805) 462-0303

3 DAY WINTER CAMPS for Kids 5-10 Years Old

LEGOMATION December 27-29, 10-2pm, $95 Includes DVD of their own Lego Animation

SANTA IS COMING TO PLAYTIME DISCOVERIES! Saturday, December 10 11-4pm; $5/family Stop by for crafts, pictures with Santa and holiday treats. Bring your camera!

Visit playtimediscoveries.com

Photo courtesy of Charles Paddock Zoo

NEW IN TOWN – This king vulture is one of a pair now on display at the Charles Paddock Zoo in Atascadero.Native to southern Mexico south to Argentina, king vultures are one of the most colorful birds of prey with a wingspan up to 5.5 feet.

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January, 2012 North County Life

COMMUNITY CALENDAR Get involved, see, taste and play MONDAY, JAN. 2 ALMOND COUNTRY QUILTERS Please join the Almond Country Quilt Guild for their January Guild meeting on Monday, Jan. 2 at Trinity Lutheran Church, 940 Creston Rd. in Paso Robles. Social time begins at 6:30 p.m. and general meeting begins at 7 p.m. The program will feature information about Quilting Circles, what they involve and how to start or join a circle. For more information visit www.almondcountryquilters.org.

FRIDAY, JAN. 6 HUMANE SOCIETY BENEFIT Kelly’s Casuals will be holding the second annual Save Our Tails Fashion Show to benefit the North County Humane Society on Friday, Jan. 6 from 1 to 3 p.m. at the Best Western Plus Colony Inn in Atascadero. Refreshments will be provided. Tickets for the fashion show are only $10, and your donation will provide medical care and food for the animals at the North County Humane Society. Buy tickets beforehand either at the North County Humane Society Shelter, 2300 Ramona Road or at Kelly’s Casuals, 2210 El Camino Real. For more information please contact Sherry at 466-5403 or Kelly at 461-1800 or visit www.slonchs.org.

SATURDAY, JAN. 7 WINE & THE ARTS ARTS Obispo and the San Luis Obispo County Arts Council presents the first of their First Saturdays: Wine & the Arts on Saturday, Jan. 7 from 5 to 8 p.m. at five separate studios in Paso Robles. Featured studios are: Clayhouse, located at 849 13th St., 238-7055; EarthTones Gifts & Gallery, 1319 Park St., 238-4413; Pianetta, 829 13th St.,, 226-4005; Studios on the

Park, 1130 Pine St., 2389800 and Vale Fine Art, 619 12th St., (310) 795-4685. For more information on becoming a participating venue, please contact the ARTS Obispo at programs@artsobispo.org or 544-9251 or visit www.artsobispo.org.

of Commerce will be honoring the Roblans of the Year at their Annual Gala and Installation Dinner on January 14 at the Paso Robles Grand Ballroom. Inn Reservations for this event can be made by contacting the Chamber of Commerce at 805.238.0506.

SUNDAY, JAN. 8

TUESDAY, JAN. 17

GRANGE BREAKFAST The Paso Robles Grange will hold its monthly breakfast at the Paso Robles Grange Hall, 627 Creston Road in Paso Robles, from 7:30 to 11 a.m. This month's breakfast is scheduled for Sunday, Jan. 8. Pancakes, eggs, bacon, orange juice and coffee will be served. For more information, call Lester at 2382340 or 801-1766.

SENIOR HEALTH SCREENING Senior health screening serves the County of San Luis Obispo providing free health screening for adults (50+). Screenings will take place on Jan. 17 at the Villa Paseo Palms in Paso Robles, 2818 Ramada Dr. from 9 a.m. to noon. Services include monitoring of blood pressure, pulse, and weight. Finger prick testing for anemia, blood sugar and cholesterol are offered as well as nutritional and lifestyle counseling. No appointment necessary, first come, first served. For more information, call 5442484, ext. 1.

FRIDAY, JAN. 13 FAR OUT WINERIES PASSPORT WEEKEND The 17 Far Out Wineries of Paso Robles are raising funds for the Wellness Community to provide hope, education, and support for cancer patients and their families. Each winery is offering passport holders something special. visit www.faroutwineries.com/ev ent for more info.

SATURDAY, JAN. 14 CUTTING EVENT The Central Coast Cutting Horse event will take place at the Paso Robles Event Center. For more information visit centralcoastcutters.com or send an email to info@centralcoastcutters.com. SAN MIGUEL CLEANUP DAY Sat, January 14 at noon and again on Sunday, January 15, join the community of San Miguel for its annual cleanup day. Visit online at w w w . d i s c o v e r sanmiguel.com for more infor. PASO CHAMBER GALA The Paso Robles Chamber

Courtesy

Giddy-up! A slew of horse events will stampede into the county this month. From cutting to rodeo, don’t miss the chance to kick up a little dust.

THURSDAY, JAN. 19 DOUBLE R EVENT The Double R Cutting Horse Event will take place at the Paso Robles Event Center Thursday, Jan. 19 through Sunday, Jan. 22. For more information, contact event manager Rex Rossoll at 331-5978. SATURDAY, JAN. 21 EVENING OF GUITARS The Equine Alliance Youth Foundation, a 501 (c)(3) nonprofit based in Paso Robles and serving more than 2,000 kids and young adults in Santa Barbara and San Luis Obispo counties, is having its annual Evening of Guitars fundraising concert at The Clark Center for the Performing Arts on Saturday, Jan. 21, at 7 p.m. The musical groups Calmenco! and Incendio will be presenting a "Riverdance" of guitar music.

RODEO EVENT The District 7 Rodeo #4 with Jr. High #4 with take place at the Madonna Inn Arena. This event is sponsored by the California High School Rodeo Association, for more information contact www.chsradist7.com. SATURDAY, JAN. 28 PRO TEAM ROPERS Pro Team Ropers will take over the Paso Robles Event Center. For more information about the event, contact Chad Nicholson at 801-2029.

ATASCADERO CHAMBER DINNER Held annually in January, the Atascadero Chamber of Commerce installs their board directors and awards deserving businesses and citizens throughout the community on Jan. 28. A silent auction is held in conjunction with the social hour and dinner. Call 466-2044 for reservations.

E-mail your calendar items: community@pasoroblespress

North County Life January, 2012

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First Saturdays: Wine & The Arts in Paso Robles ARTS Obispo hosts its monthly night of wine and art in downtown Paso Robles. Call 544-9251 or e-mail programs@artsobispo.org for more information.

1. Clayhouse 849 13th St. /238-7055

Clayhouse will feature local artist and musician, Donna Wolfe and her jewelry designs with local guitarist, John Faget. Wine by the glass or tasting. clayhousewines.com

2. EarthTones 1319 Park St. 238-4413

ings are centerpieces for movement and meditation. earthtonesgifts.com

3. Pianetta 829 13th St.226-4005

Pianetta will feature acclaimed local artist Pat Cairns. Her work features beautiful original abstracts as well as other assortedprints. pianettawinery.com

“Yoga – Union with The Self” by Katrina Toppano. Limited edition fine art Giclee. Launching 2012 with Katrina’s Yoga Shields. Inspired by Art & Yoga, these colorful paint-

4. Studios 1130 Pine St. 238-9800

Join Stuidos on the Park for the opening of the Kids Art Smart exhibi-

FARMER’S Markets Atascadero Farmer’s Market WEDNESDAYS 3PM - 6PM Albertson’s parking lot Atascadero (805) 239-6535

Paso Country Farm & Craft Market SATURDAYS 9AM - 1PM 11th and Spring Streets Downtown City Park Paso Robles (805) 238-4029

Paso Robles Farmer’s Market TUESDAYS 3PM - 6PM 11th and Spring Streets Downtown City Park Paso Robles (805) 237-9254

Paso 101 Open Aire Farmer’s Market THURSDAYS 3PM - 6PM San Paso Truck Stop (off HWY 101) Paso Robles (805) 286-1436

Paso Robles Farmer’s Market FRIDAYS 4PM - 7PM Golden Hills Plaza at Lowe’s Paso Robles (805) 610-5023

Templeton Farmer’s Market SATURDAYS 9AM - 12:30PM City Park at 5th and Crocker Streets, Templeton (805) 239-6535

SEND YOUR CALENDAR INFO TO COMMNITY@ PASOROBLSPRESS.COM

January 7 from 5 - 8 p.m.

tion! Works by 500+ Bauer-Speck Elementary students completed during the Fall 2011 program. Reception sponsored by BauerSpeck PTO. studiosonthepark.org

5. Vale Fine Art 619 12th St./(310) 795-4685:

A Little Nightmare Before Christmas: an exhibition featuring Los Angeles artist Edward Walton Wilcox and Lee Harvey Roswell of San Francisco. valefineart.com

First Saturdays: Wine & the Arts is a new program for ARTS Obispo/San Luis Obispo County Arts Council. If you are interested in becoming a participating venue, please contact the ARTS Obispo Program Director: programs@artso bispo.org or 544-9251.

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January, 2012 North County Life

Life

FOOD & WINE

Food for the Photo by Lisa Pretty new year sh ould satisfy your cravings as w ell as your consc ience. Picture d, JUSTIN exe cutive chef W il l Torres create s custom menu items.

re ci p e

Windrose Farms Winter Squash Soup Serves 4 - 6 ✮ WHAT YOU NEED 2 Kabocha Squash (can substitute Butternut or Hubbard) 2 Medium Yellow Onions 4tb. EVOO 4tb Un-Salted Butter (can leave out if cooking lighter) 1tb. Thyme Leaves 2ea. Fresh Bay Leaf 6oz. Sherry Vinegar (We like “tonic 03”) 80oz. Chicken Stock (Can Substitute Water or Vegetable Stock) ✮ GARNISH Rye or Pumpernickel Bread (Cubed and toasted in the oven for 3-5 min) Noble Tonic “01”

Maple Syrup (Available online) ✮ Pre-Heat oven to 400F ✮ Cut the Squash in Half Lengthwise, and remove the seeds. Season the flesh side with olive oil, thyme, salt and pepper. Roast in oven, flesh side down for about 35-40min (should be tender and starting to caramelize). ✮ Heat a stock pot or Dutch oven on med-high heat. Add in Butter, onions, Bay Leaves and a good pinch of black pepper. ✮ Cook onions until translucent and starting

to color (about 10 min) making sure to stir often. Scoop out the flesh from the squash into the Dutch oven and add the sherry vinegar. ✮ Simmer for 5-10min, then Add chicken stock and reduce heat to a simmer. cook for 30 min more. Pull off the heat and Blend. Strain through a fine mesh strainer and adjust seasoning. Serve Immediately. Garnish with rye or pumpernickel croutons and drizzle with Tonic “01” Maple Syrup.

Courtesy of JUSTIN Winery

FALL FAVE – Windrose Farms Winter Squash Soup will warm and wow the soul.

FOOD & WINE Continued from pg. 2

workout routine may even help your social life. When I began formulating my plan for a healthier 2012 with wine, I immediately thought of JUSTIN Winery. The winery is very supportive of wellness efforts in the community and encourages their employees to work out. The winery is the only one that I know of that actually has a personal trainer on staff. One of the perks of working at JUSTIN is getting one-on-one time with trainer, Rich Pollock. Either at the gym located in the basement of Justin’s home or at Rich’s off-site location, the entire JUSTIN team are able to make fitness a priority by working with an expert. Rich will work with the person to set goals designed based on their goals, fitness ability and what they enjoy. The winery also encourages other wineries to put a focus on fitness with a friendly “hardest hard core body” competition. The idea is to buff up for harvest, a time when hard, physical work is required. Starting off harvest already in shape means less injuries. The winery skipped he competition this past year due to a number of changes and activities right around harvest, leaving Mike Giese as the reigning hard body champion with bragging rights until the next competition. He takes advantage of Rich’s advice and enjoys the company perk. JUSTIN also has an executive chef on staff. Chef Will Torres is the executive chef for The Restaurant at JUSTIN as well as the chef responsible for creating custom menus for the many weddings and private events held at the winery. The cuisine is often French with a fair amount of butter and cream. Chef Will’s tip for dropping weight is to make simple substitutions in recipes. For example, if a recipe

calls for heavy cream, use a low fat stock with a pureed potato as a thickener. Use olive oil instead of butter. His plates are always beautifully presented and that can also be a great tool to make your healthy food more enjoyable. Make your plate look pretty with a variety of color and textures. Chef Will shared two of his healthy recipes to show how enjoyable healthy food can be. Salad doesn’t mean a plate full of lettuce, as he clearly demonstrates with his roasted beet salad recipe (which pairs well with JUSTIN Reserve Tempranillo). Soups are a great way to get in extra vegetables and the warm liquid provides comfort and a sense of being full (try squash soup with JUSTIN Reserve Chardonnay). JUSTIN offers a wide range of wines that tend to be very elegant in style. The wines are food friendly and are perfect as a reward for a healthier life style. I’m a huge fan of JUSTIN wines. They are likely best known for their Bordeaux and Rhône varietals and blends . Over the years their ISOSCELES blend has receive top accolades from wine critics and continues to be one of their flagship wines. The wine that is not as well known is the Tempranillo. In fact, if it were not for the efforts of the staff, the wine may have disappeared from the list. When you enter the tasting room you will see a huge display of “Save Tempranillo” t-shirts the staff designed. They also all wore them to a meeting when they heard the wine they enjoyed so much may be discontinued. Needless to say, the management team decided to keep the Tempranillo given the passionate reaction of the staff. Tempranillo is a Spanish grape varietal that has a lot of character. The wine pairs well with many lean proteins and healthy dishes. I picked JUSTIN Tempranillo as my first reward wine for eating healthy and working out (I’ll be selecting a different reward wine each week to keep it interesting).

s H

w B b n i O h a t t

w a h S

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North County Life January, 2012

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Parrish Family roots grow deep By Janis Switzer

hen Atascadero founder E.G. Lewis wanted advice on developing a wine grape growing area in his new California colony, he sought out G. Earl Henderson. Then a grower in the Fresno area, Henderson was well-known in California for his expertise in vineyard development, so he joined Lewis in his utopian experiment and moved to Atascadero in 1926. Just a year later he planted two vineyards totaling 540 acres, and became one of Atascadero’s founding fathers. Almost 50 years later, when Robert Mondavi was similarly seeking advice on planting his own new vineyards, he sought out David Parrish. A UC Davis viticulture graduate, Parrish was involved in researching different trellising systems for the school’s Viticulture Department. This was 1974, when Napa was just on the cusp of establishing itself as a world-renowned wine growing region, and Mondavi had just broken off from Charles Krug to start his own winery. “They convinced me to come work with them,” Parrish recalls, “so I spent the next 22 years up in Napa.” Twenty-two years which saw the emergence of Napa as one of the most acclaimed wine regions in the world, and during which Mondavi grew to be a giant in the industry. “Every era has its period, and that’s when it was really fun,” David says now. What ties these two stories together is that Henderson was Parrish’s grandfather, and both are considered pioneers in vineyard development.

The Parrish Family Vineyard Tasting Room is located at 1220 Park Street in downtown Paso Robles. Winter hours are Thursday through Monday, 12 to 6 p.m. For more information call 286-4028, or go to www.parrishfamilyvineyard.com.

SILVER Continued from pg. 1

“I am just kind of lucky that there are people that want our stuff and want what we make,” Hayes said. He started crafting when he was in high school and college. Back then, it was just simple bits and spurs. Hayes learned ornamental ironwork while working in a shop in San Luis Obispo. He was instructed on how to work or “move” the iron and other skills. The ironwork in the Madonna Inn was done by the company he worked for. Around 1970, he went to work for Greg Ward. By now, he and Colleen were married and had two children, Wade and Staci (Clint would come later.) While working for Greg, Hayes would take worn out pieces and would rebuild them. When the family moved to Tulare, Hayes continued to make custom pieces. He would take his finished work and sell it at horse shows. He said he was fortunate that he knew most of his customers before he even started selling to them. “Everybody laughs now because I would have all these bits and spurs up on my arm like a peddler,” Hayes said. Eventually, he started making the bits a little fancier. He

would take them to the horse shows and someone would buy them. It never failed though, that somebody else would want something more elaborate, Hayes said. So he decided to learn how to do silverwork. Through this learning process, Hayes has had several mentors but they all gave him the same advice. “If you are going to be a craftsman, you need to put your own twist,” Hayes said. It is important to create your own work and not copy what others have done. Hayes also authenticates his work by stamping his name into the pieces. This also allows him to track them. There have been instances of his work showing up online but not credited to him. Hayes enjoys making pieces that have sentimental values behind them. It means a lot to make a piece that is going to be a gift for someone. Hayes also values being able to use his own pieces. In the last three or four years, he started braiding leather. It is just a hobby but it is an important piece of a bigger picture. “My goal is to make a hackamore, show a horse that I broke in it and show it (the horse) in a bridle that I made,” Hayes said. Hayes credits part of his success to being able to craft pieces

Parrish’s expertise—trellising—is not well understood by the average wine consumer, but according to Parrish, “it’s the biggest factor that impacts the taste of the wine.” It dictates the shape of the canopy so that the grapes get adequate light to grow and ripen, but not direct sun that can destroy them. The exposure of the grape skin to light in turn dictates the skin color and tannic development, and ultimately the mouth feel, the texture and the flavor. In addition to his trellising consulting company, Parrish now has his own vineyard, and Parrish Family Vineyard opened its first tasting room in downtown Paso Robles just six months ago. He planted his 40 acres in Creston with 100% cabernet sauvignon, and started selling his grapes to Estancia 13 years ago. It was over a few glasses of wine about six years ago that he and his brother decided to start making their own wine to sell to local restaurants. Using skills that he learned at UC Davis, and experience that he gained from Robert Mondavi and other Napa winemakers, Parrish is making the wine at Paso Robles Wines Services. He is only using about one acre of his own fruit, in addition to grapes from Monterey and Paso, to produce 1,000 cases a year—all in small lots of about 125 cases each. And he has created two different brands to distinguish his cabernet from the other varietals he is sourcing. His “Parrish Family Vineyard” label uses his own cabernet fruit, and his “P.O. Box 1”—an homage to his grandfather’s first Atascadero post office box address—features sauvignon blanc, chardon-

that are useful. Horse trainers have always had many varieties of bits to choose from but most are just good on a horse, he said. Hayes is able to go in and tweak the bits around to make them better. He understands leverage and balance so that a bit sits properly in a horse’s mouth, he said. The other part of success is Colleen. She is an instrumental part of the business. Hayes said he even has customers that call to specifically talk to her. One of the best parts of his and Colleen’s life together is that they are liked because of who they are not just what they create. “It has been a good ride for us because we have gotten to know so many people,” Hayes said. For more information on Bits of Silver, visit www.ghbitsofsilver.com.

nay, pinot noir and Rhone varieties. It is truly a family affair. In addition to brother Dan, his daughter Cecily is a photographer who created all the photography in the tasting room and all the label art, and her fiancé and David’s wife are also part of the business. “Everyone has a talent, a gift,” David explains. Although he considers opening the tasting room “the only way to survive” in today’s difficult market, Parrish is not letting financial pressure drive any of his decisions. “Right now I’m trying to concentrate on the wines, and not let the economics dictate what I should do,” he says. “I do really small lots and make them really special. I’m not going to start cutting corners because I need to make money from it.” He also listens closely to his customers. When women would tell him they didn’t like the harshness of the cabernet finish, he created a blend that softened the wine. After they told him it “tasted like silk,” he named the blend “Silken.” It recently won a gold medal at the Orange County Fair Competition. At age 61, when most people are thinking about retirement, David isn’t even close. His trellising company, A&P Ag Structures Inc., is involved in projects in South America, Mexico, Peru and Chile, in addition to California. He estimates his company is responsible for 6-7,000 acres of trellises a year, and shows no signs of slowing down even in a bad economy. Further, he says, “I like what I do.” Asked about retirement he answers, “I won’t ever really retire. Grandfather never retired—he always said, ‘’I’d rather wear out than rust out.’”

Photos by Jandy Jones

This sterling silver concho was completely made by Gordon Hayes. The concho also features 14k gold, engraving and Gordon and Colleen’s brand. Below, The stirrups are made with sterling silver and custom engraving by Gordon Hayes.

Courtesy Photo

Gordon and Colleen Hayes own and operate Bits of Silver. The company specializes in bits, spurs, jewelry and much more.

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January, 2012 North County Life

North County Life January, 2012

Life

page 15 “This is just really exciting...we had high expectations and we met them. Our team did great.”

SPORTS

-Guevara

making

Photos by Meagan Friberg

From left, Angel Guevara breaks free from a Ventura player during tournament play late last month. Paso High's Adrian Padilla headbutts the ball towards Daniel Arevalo during the Cats and Dogs Tournament.

history Bearcats are tournament champions Victory marks first time in Cats and Dogs history.

Meagan Friberg

he Paso Robles Bearcats claimed the championship title for the first time in the history of the Cats and Hounds Tournament late last month at Barney Schwartz Park. “This means a lot,” head coach Evan Clark said. “I’m really proud of them. I’m just so happy for these guys.” On Friday, the Bearcats started their winning ways with a 20 victory over Orcutt Academy. Daniel Arevalo scored an unassisted goal for the Bearcats midway through the second half. Angel Garcia scored the second goal for the Bearcats after an assist from Angel Padilla. The Bearcats had 29 shots in the game, with 17 on goal. “We wanted to bring a sort of intensity to this game and set the tone for the tournament,” Clark said after the Bearcats’ first win. “I think we did that

successfully so I’m really pleased." Paso Robles kept the momentum going with a 3-0 win against Dos Pueblos later in the day. Angel Guevara, a senior, made all three goals for the Bearcats. Goalkeeper Jesus Gil shut out both opponents and recorded five saves. “He’s a big part of our success,” Clark said of Gil. This is the senior goalkeeper’s first season playing soccer for the Bearcats. “He’s tremendous and was solid in all of the games.” Solid is an understatement. Gil kept up his strength as the Bearcats took on three opponents. The first game of the day had Paso Robles defeating Santiago 2-1, with Gil chalking up three saves. Angel Guevara scored both goals, with Daniel Viramontes and Daniel Jaimes providing assists. The Bearcats de-

feated Monrovia 1-0 then as they secured a spot to compete for the championship title. Guevara provided the goal with an assist from Arevalo. Gil had two saves. The Bearcats faced off against Ventura before a large crowd of onlookers in the final game of the day and of the tournament, with Guevara giving Paso Robles one goal. Gil had four saves. After the two teams tied 1-1, they were forced to face off in a round of penalty kicks where the Bearcats overtook Ventura 6-5, with Gil making the final save to secure the championship for the cheering crowd. Guevara, Arevalo, Johny Rodriguez, Mario Leon, Jose Roman and Albert Echevarria scored the penalty kicks for the Bearcats. “This is just really exciting,” Guevara said of the championship

win. “This is the third year the senior has played varsity soccer for the Bearcats. “We had high expectations and we met them. Our team did great.” The Bearcats allowed only two goals to their opponents throughout the entire tournament. Clark said his players “have really come together and are playing as a unit.” Although he felt the Bearcats were outmatched physically in their final game, the

coach said his defenders “stood up to their opponents the entire time.” Clark is assisted again this season by Ted Wagner, a coaching combination that has already proven to be successful. “We did a good job

out there, and I really thank the coaches for all of their support,” Gil said. “This is my first year playing varsity soccer, it’s our first tournament and now we’re the champs. This is great.”

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January, 2012 North County Life

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Valid in All San Luis Obispo Offices Paso Robles Main 238-0715 Atascadero 466-0490 Food 4 Less Paso Robles 237-1460

Arroyo Grande 489-1414 Morro Bay 772-9550 Los Osos 534-9575

Target Center Paso Robles 237-1083 San Luis Obispo 543-3245 Cambria 924-1027