Upgraded Living - February 2024 by Upgraded Living

SKIN EXAMS ACNE

MOLE CHECKS & REMOVALS

SKIN CANCER SCREENINGS BOTOX & FILLER

Ramneet Basra, PA-C

Kirsten Schwab, PA-C

ECZEMA

DRY & ITCHY SKIN

TCA PEELS

Ann Frisius, FNP

Gagan Takhar, PA-C

SCHEDULE NOW *Appointment requests must be received before 9 AM to be scheduled. *Appointments subject to availability. 2 U P G R A D E D L I V I N G M AG A Z I N E F E B R UA RY 2 0 2 4

ADDING

TO YEARS

NOT JUST YEARS TO Board-certified dermatologist Dr. Kafele T. Hodari and his team of medical professionals at Hodari MD Dermatology comprise a comprehensive dermatology practice in Chico, Oroville, and Yuba City.

Whether you have a medical, surgical, or aesthetic concern, you'll receive personalized care from some of the most highly trained providers in the area. Our patients can feel assured that they are getting the best, most effective care when they walk through the door. Love Your Skin ® and Improve Your Health.

Kafele T. Hodari, MD

1178 LIVE OAK BLVD YUBA CITY, CA 95991 (530) 329-8511

Imelda Mata, PA-C

Marianna Almanza, PA-C

80 DECLARATION DR. CHICO, CA 95973 (530) 342-8295

Jina Bryant, FNP

672 ORO DAM BLVD E. SUITE 202 OROVILLE, CA 95965 (530) 533-3571 3

FROM THE PUBLISHER 40 years—it's an incredible amount of time for a local business to not only survive but thrive. Such is the case with Sicilian Cafe. When you think about the challenges that had to be faced and overcome in the last five years alone in Butte County, and the nation at large, it puts things into perspective. Indeed, they have not only survived but thrived for eight times that long. James and Misti Taylor are, for lack of a better term, a force of nature. Though they most certainly are dynamic and morethan-capable business people, I've always felt their success developed from an unwavering commitment to their clientele and the community as a whole. The food at Sicilian Cafe is easily some of the best in Northern California, but the warm smiles, the thoughtful consideration, and their genuine care have been a major draw for as long as I can remember. Some of my fondest memories as a child were spent at their last location, surrounded by friends and family, as James bounded out of the kitchen making a bee-line for our table to excitedly narrate our meal. He would point to the dish, take a deep breath while looking at the ceiling to conjure up just the right words, and then expound— with every bit of air remaining in his lungs—exactly what made each dish so special. In one word, he has always has been passionate—about his food, about his business, and about the people who shared in the experience with him. 40 years has another important meaning this month as it also happens to be the month I celebrate my 40th anniversary of life. It doesn't just feel like yesterday anymore, and while I do know that 40 years of life in the grand scheme of things is still short, it does provide additional understanding of just how long 40 years of business actually is. Upgraded Living celebrated its 16th anniversary this past August, and it felt like I had started it during the first years of the abacus. The lessons offered by James and Misti are far-reaching— certainly farther-reaching than just their business. The two of them are passionate about everything they commit their time to—their business, their community, their family, and most importantly, each other. Though we're already a month into 2024, there's no better time to make that commitment to ourselves. Whatever we do, no matter how trivial it may seem, do it passionately and with commitment. It's something I plan to better incorporate into my own life, and I hope it's something you'll find value in too.

UPGRADED LIVING STAFF AVEED KHAKI Owner/Publisher JASON CORONA Sales Director

WRITERS SHELLY BRANDON Writer TIM MILHORN Writer MADDIE RODRIGUEZ Writer MICHAELA GULBRANSEN Writer DIANE NICOLE Cover Story Photographer ERIK BROWN Cover Design

CONTRIBUTORS DOUG LOVE Real Estate

WES SALISBURY Cooking Tips

SWEENEY & MICHEL Finance

MATT HUNTER Cooking Tips

LISA SEREDA Cooking Tips

ROBIN CRIPE Cooking Tips

WARREN MILLER Cooking Tips

RASHEED MCNEAL Bartending Tips

FRANK KENNEMER Cooking Tips For editorial or general magazine inquiries, please contact: Aveed Khaki, 530.519.5683 aveed@upgradedliving.com

Aveed Khaki Owner/Publisher

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For sales inquiries, please contact: Jason Corona, 530.591.2634 jason@upgradedliving.com

CONTENTS | FEBRUARY 2023 COMMUNITY

POTPOURRI

12 Rouben Mohiuddin and the team at Design SI are modernizing Butte County one architectural and interior design project at a time.

26 Sweeney & Michel tackle seven retirement questions people are often afraid to ask.

22 Unwined Events on East—the newest offering from our friends Frank and Melinda Kennemer—opens its doors in Chico. Discover how this new venue is setting the bar for gatherings in Butte County.

GLOW UP

20 Something to smile about—Hanosh & Hunter Dental Group unveil their oneday smile makeovers.

FOOD 16 Get to know your favorite local restaurants and the people who run them just a little bit better in this month's 17 local spotlights.

18 When it comes to elevating your food at home, there's no one better to learn from than a local chef. Seven of our favorites weigh in on how to take your kitchen adventures from drab to fab. 48 Enchant that special someone with this molten chocolate brownie recipe that's sure to get their full attention this Valentine's Day. 50 If there's a better sandwich in town, we haven't found it. Join us as we take on the mouthful that is Bellachino's signature Tangalicious sandwich! 51 Feast your eyes on the 19 dishes you absolutely have to try during the month of February.

51 8

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56 Our very own amateur chef, Tim Milhorn, breaks down decades of lessons learned in the kitchen. Learn from his many, many, many mistakes and set yourself up for culinary success in 2024.

28 Doug Love discovers the best hot dog in California as judged by longtime friend and mentor Ken DuVall. 58 Tanner Richardson has overcome no shortage of challenges in his musical career. Discover his talent in this month's music feature. 60 The Butte Humane Society is looking for incredible humans like you to provide a forever home for these adorable furry friends. 61 Maddie Rodriguez delights with another period fiction piece. 62 Danilo Ferreira is a cool kid in every sense of the term. Read his story here.

FEATURE 35 Sicilian Cafe is an offer we simply can't refuse! Celebrating 40 years of culinary excellence, they take us through the ins and outs of their new location on Main Street in Downtown Chico. ON THE COVER: SICILIAN CAFE PHOTO COURTESY: DIANE NICOLE PHOTOGRAPHY DESIGN BY ERIK BROWN @ HELLO FRISK

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Living Art It is said that some art is best appreciated visually and the rest through tactile experience. Rouben Mohiuddin’s art occupies the space in between—the center of art’s Venn diagram created by those two overlapping circles. As an architectural and interior designer, his art is as much about form as it is about function. It is about visual awe, tactile pleasure, and creating experiences where each supports the other in a way that generates perpetual joy. Rather than creating based on what moves him, he studies his clients, getting to know their propensities, and creates art that surrounds each in what moves them most. It is a unique perspective on art and one he is teaching to future generations of architects and interior designers alike. The son of a diplomat, Rouben was born in Bangladesh but moved frequently. His family would settle into a new area every three years—including homes in North Africa, Southeast Asia, the Middle East, and Thailand—and with each change in scenery, he would be exposed to new concepts in art, food, architecture, people, and design. Those formative years not only instilled in him an appreciation for art and design, but an understanding of human psychology as well. Consistently the new kid on the block, he learned to adapt to new environments, increasing his social awareness and taking a keen interest in those around him to make friends as quickly as possible. At the age of 17, he was given the opportunity to study architecture formally and had the choice between London and New York. Having never visited but always been fascinated by the culture and music of the United States, he believed it was the right path for him. Rouben obtained his F1 visa, packed a backpack, and set off to the University at Buffalo SUNY where he later graduated on the Dean’s List. While discussing his next steps with a professor, he confessed his dislike for the cold of the northeast. His professor suggested attending grad school in California—an exotic destination to one who had never traveled further west than New York. He found his new home at the Southern California Institute of Architecture (SCI-Arc), one of the top architecture schools in the world. The “bad boy” of architecture education, SCI-Arc was an offshoot of Cal Poly Pomona, created by a rebel faction of students and professors who defected, deciding instead to build their own school with an avant-garde curriculum. Only offering degrees in architectural design, the school focused on mixing media, blurring the lines between traditional art and architecture in a way that made every space a work of art. The creative education and honesty Rouben experienced while studying there would shape his work for decades to follow. He started his career directly after SCI-Arc, working at four different firms in Los Angeles over the following 15 years. Each exposed him to a new piece of the architectural puzzle—fabrication, welding, building, urban planning, residential, and even commercial development. “I wanted to check out the whole field!” Rouben smiled, “There was just so much to learn. I fell deeply in love with custom residential lifestyle design in the end. There was a personal connection to the client in the end that I didn’t feel elsewhere, and I truly enjoyed the work I was doing.” His work required constant travel between Los Angeles and New York where he worked on everything from high-rises to homes in the Hamptons. He explored his clients’ backgrounds, learned to connect to their diversity, and found ways to weave their everyday cultural rituals into design. During this time, he was offered to teach creative thinking and the design process at UCLA’s Otis School of Design and New York School of Interior Design; it turned him into a teaching practitioner. Rouben met his wife, Trina, while in New York, and after those 15 years of fast-paced living between two major metropolises, realized he was burnt out. He decided to recharge by focusing on teaching and began looking for the right place to do it. Savannah, Georgia; 13

San Jose; and Chico all had programs that fit his requirements, but upon visiting Chico, fell in love with the city and its surroundings. At the time, Chico State was just developing a new program and wanted a seasoned professional to grow it— Rouben was the perfect fit. He began working as an assistant professor in the interior design department in 2009 and helped form it into an interior architecture program over the years that followed. After attaining tenure at CSU Chico, he decided to resume practicing architecture and reclaim the role of a teaching practitioner. Rouben and Trina founded Design SI, a family-owned and operated boutique creative studio offering architectural and interior design services for unique residences, timeless interiors, and sustainable products. Their first residential project was a major renovation for Dr. Pablo Arregui. As no one was doing much modern work in town, Dr. Arregui tapped Rouben for his New York-inspired eye and set out to update his home in Canyon Oaks. An unexpected fire turned the renovation into a complete gut job, and the home was redesigned to his specifications. The project caught the attention of others in town, and Rouben’s reputation quickly spread. Perhaps his most visible project, and certainly his largest commercial project in Chico, is at Rejuvené, Chico’s premier medical spa located in Philadelphia Square. You’ve likely admired his work without even knowing it. Dr. Kafele Hodari hired Rouben to match the 20,000-square-foot interior of his new building to his lifestyle brand. As Dr. Hodari’s practice centered around dermatologic care, Rouben designed a skin that wraps the building’s interior. This skin travels through the space as a soft surface connecting each area of the spa, complementing various hard and soft surfaces alike. As a result, the space feels like one continuous flowing surface rather than disjointed rooms. Design SI’s work can be seen throughout Butte County. After the Camp Fire, Rouben and his team set out to redesign spaces that helped reconnect families with the homes they had lost, often rebuilding around a central element that withstood the fire. In one case, a client was in tears talking about the garden she lost in the fire. As they walked the lot, they found a small crepe myrtle had survived near her old garden. Rouben and his team designed the entire house around that tree, framing it in the main window of her master bedroom so it would be the first thing she would see each morning. A recently retired couple, who had lost their home of four decades, sought to rebuild a new residence that could encapsulate three generations of cherished memories. Focused on functionality, and combined accessibility with elegant luxury living, Rouben’s team delivered in spades. The result was a home designed to accommodate extended family, providing spaces to entertain and celebrate significant holidays and memorable events. The design concept was developed around a surviving waterfall from the fire, becoming a symbol of resilience in their new home. 14

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This type of work has been near and dear to Rouben. He explains, “We’re passionate about giving back. It’s very important for me and our team to be a part of our community and to assist in situations where groups cannot financially afford this kind of work. Between Design SI and my students at Chico State, we have a wealth of talent and experience that we feel belongs to our community. As part of the curriculum, we offer a community outreach internship program where students can help non-profits create design concepts that will be implemented in the real world. We’re currently working on a women’s shelter in Paradise, an addition to the Chico Islamic Center, and have completed several projects with Rebuild Paradise and Habitat for Humanity. The experience is priceless. What I get from teaching informs my practice, and vice versa. Teaching is explorative and research-based, while practicing architecture is the element of experience. There’s a symbiotic relationship between the two that speaks to design as a lifestyle profession. Everything is different—people are different ages and have different functional and design needs. One size certainly does not fit all, which is why all of our projects are tailored to individual needs. I’ve always found there to be a gap in professional fields between academia and what happens in the professional world. Coming from the professional field into teaching allowed me to find ways to bridge that gap, and I couldn't be more thrilled with the results.” Rouben believes there are three things necessary for any successful project: A client with a vision, a great builder, and someone who can design and understand the needs and limitations of both. His team interviews each potential client to make sure they can work well together before pouring his heart and soul into their project. Unlike traditional design firms, their process is artisan-like, creative, and interactive. Design SI still produces hand-made models and sketches of projects before they're developed into realistic 3D renderings that deliver animated walkthroughs of the spaces. This provides the client with a unique opportunity to experience their project in extreme detail, with light, shadow, and context before the first bit of construction is carried out. “It isn’t about finding the most expensive projects.” Rouben says, “It’s about finding something unique that you can get excited about. Sometimes we find that in a ground-up architectural design, and other times we find it in simply changing the interior elements of a home. One of my favorite recent projects was updating the interior of a home in California Park that had been built around 30 years ago. From the outside, you would think it was like any other on the block, but step inside and you’ll find what truly moves the owner. It’s projects like those that move me, and it’s why I love what I do.” With multiple projects currently under construction, Design SI is bringing a new level of modern design to Butte County, and we couldn’t be more excited to see each as they’re completed. Visit them online at www.DesignSI.net to see more of their work and scan the QR code on this page to see one of their animated walkthroughs for yourself.

Deja Vu Breakfast Co. A veteran of Sierra Nevada Brewery for 15 years, Christian Griffith always dreamed about opening a place of his own. He withdrew his retirement savings, signed a lease on February 1, 2020, and patiently waited for an unexpected pandemic to pass. 18 months later, he opened the doors to Deja Vu Breakfast Company, an experiential, speakeasy-style breakfast joint that gave a nod to Chico’s Deja Vu Mining Company, which held residence in the same building during the 70s and 80s. Deja Vu makes everything from scratch—they don’t have a microwave, and the only item that comes from a can are their artichoke hearts. They emphasize local ingredients whenever they can and partner with local vendors to fulfill their needs, like Camina Bakery and their head chef, Robin Cripe, who grows and hulls their walnuts. Specialties include strawberry French toast, eggs Benedict, a firebird chicken sandwich, and pancake varietals that are to die for. Search Deja Vu Breakfast Company @deja_vu_breakfast_company

3221 Esplanade, Chico (530) 287-5660 Wed-Sun 8am-2pm

Bun Burger

In the heart of Downtown Chico, the Dasdemir family embarked on a flavorful adventure in 2023. Suat Dasdemir, an entrepreneur with a taste for pushing boundaries, dreamt of opening a restaurant with his wife Kimberly and brother Nasir. Despite lacking food industry experience, the family was determined to influence the classic American burger with a symphony of spices, ingredients, and methods inspired by international cuisines. What developed was a menu full of juicy burgers baked into light and fluffy buns, with a list of delicious toppings to complement them perfectly. Their fries, chicken tenders, and cole slaw are just as enticing, and between their specialty sauces, drinks, and desserts, there’s no way to go wrong at this new establishment. The Dasdemir family believes in the transformative power of fresh, high-quality ingredients, and it shows with every bite. Stop by today and try out what’s sure to become a new staple of Downtown Chico. bunburgerchico @bunburgerchico www.BunTheBurger.com

230 W 3rd St, Chico (530) 399-3992 Tues-Sun 12-9pm

Crush Italian Cuisine & Lounge

Crush Italian Cuisine and Lounge offers a unique combination of traditional and contemporary. Specializing in Italian flavors mixed with fresh, local, and seasonal ingredients, their team endeavors to create vibrant menus filled with dishes that embrace the energy and atmosphere of the restaurant while delivering an elevated dining experience. The atmosphere is contemporary and chic with soft lighting and an oversized lounge that makes each guest feel like part of the excitement. Enjoy the outdoors on their patio, revel in delicious flavors in their dining room, mingle in their lounge, have a cocktail at their full bar, order a famous Crush pizza at the pizza counter, or choose something decadent from their wine list with over 100 selections guaranteed to meet the most discriminating palette. Don’t forget to order J’s Shotgun Spread to go—trust us, it's something you won’t want to miss. Treat yourself to an unforgettable dining experience at Crush tonight! CrushChicoCA @ChicoCrush 16

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www.ChicoCrush.com

201 Broadway Street, Suite 200 (530) 342-7000 Wed-Sat 4:30-9:30pm | Sun 4:30-8:30pm

Rione Italian Restaurant In 2023, the owners of Red Tavern, the husband and wife team of Rich and Chris Garcia, opened their third restaurant, Rione, modeled from a few of their favorite restaurants in the neighborhood of Trastevere, Rome. Their food begins with traditionally-prepared items you would find in the Emerald City then explores other areas of Italy. They team up with their very talented head chef to create rotating signature dishes and import many items from Italy, as quality is their top priority. Wonderful Italian wines, as well as many artisanal-style cocktail apertivos complement their food offerings. When they aren’t working, they love to travel; in doing so, they bring back many ideas for both Rione and Red Tavern. Join them either in the dining room, bar, or on their spacious patio, but you might want to call for reservations. Rione Italian Restaurant www.rioneinchico.com

1990 Belgium Ave, Chico (530) 487-7021 Mon-Thur 4:30-9pm, Fri-Sat 4:30-9:30pm

Foodie Cafe & Chico Catering Co. Reopened in 2023 at its original location, Foodie Cafe specializes in sandwiches and burgers from scratch—making their sauces, pastrami, and hand-formed burgers inhouse with Tin Roof Bakery breads. Executive Chef Jason York has run the kitchen for the past four years and brings explosive flavors to their new menu. You can still find their 10 best-selling items on it along with their famed Mother Clucker’s Fried Chicken Sandwich. Chico Catering Co. is the third oldest catering company in town, but the longest-running with its original owners, who also happen to own Foodie Cafe. Over the past 18 years, they’ve specialized in weddings and special events with not-so-traditional menus like gourmet tacos, burritos, burgers, pasta, and s’mores bars alongside their signature BBQ. Their grazing tables are often found shared on Instagram, and they are one of the only licensed full-bar service caterers in the area! ChicoCateringCompany Search Foodie Cafe or FB.com/61553228433919

999 Marauder St, Chico (530) 892-8775 Tues-Fri 11am-3:30pm

CHEF PRO TIP Head South

Matt Hunter, Head Chef @ Discovery Bar

Kicking up your meals at home doesn't have to be difficult. Adding a little southern flare to your dishes is an easy way to provide spice, novelty, and a new take on old favorites.

“Southern” food has such a diverse culinary heritage and abundance of ingredients making it a particularly good foundation for expanding your home cooking repertoire. One thing’s for sure, there is never a shortage of bold flavors, and it is often cooked in a single pot–making it easy to scale from small to large occasions and simplifying clean up. Try kicking up your next meal with some traditional southern ingredients like creamy grits,

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hearty greens, or tender black-eyed peas. Round out the flavor with smoked meats—or opt for vegetarian and add smokiness with smoked paprika, chipotle, or smoked cheeses. Remember to use dried herbs at the start of your cooking and in your spice blends–saving fresh herbs to finish right before serving.

One Day to a New Smile Of all the gestures we possess, our smile has the highest positive emotional content. The mere act of flashing a pearly smile scientifically endears us to the individual on the receiving end while setting off a chain reaction of positive neurotransmitters in their brain. They’re not the only ones benefiting from our smile either. A recent study concluded smiling sets off a perpetual feedback loop of happiness within ourselves too, stating, “Smiling stimulates our brain’s reward mechanisms in a way that even chocolate cannot match.” With such a powerful tool quite literally right under our noses, it’s a surprise we often take its value for granted. Many of us shy away from using our smile to its full potential due to chipped or missing teeth and spacing issues. By doing so, we rob ourselves of countless opportunities to share our positive energy with others and receive the same in return. Drs. Scott Hanosh and Beau Hunter recently set out to change that with one-day smile makeovers using dental implants. “Dental implants have been around for nearly 60 years.” Dr. Hanosh says, “Though they didn’t become mainstream as a treatment until the 1980s, they now open the door to so many possibilities.” A dental implant is a medical-grade titanium screw similar to what surgeons use in orthopedics. The screw serves the place of a tooth root; if someone loses a tooth and has adequate bone, it can be placed where the tooth was lost and build a crown around it. At Hanosh & Hunter, unlike many dental offices, a patient with a missing tooth can have their implant placed the same day. This prevents patients from having to go through a second surgery or continuing on without a tooth while waiting for it, saving both time, money, and embarrassment. “People often have the misconception that they need to have a screw for every tooth and think a smile makeover may be expensive because of this.” Dr. Hanosh explains, “In fact, a full smile makeover only requires four or five implants on each arch to properly support a full complement of teeth, making it an incredibly effective way to provide a patient with a new smile they’ll love. Better yet, the surgery can be completed in one day.” In non-emergency situations, the first appointment is a consultation to talk with the patient about their concerns as well as whether they’d prefer their teeth to be permanent or removable. A 3D picture of their jaw is taken to determine bone quality and quantity, before strategically planning where the implants need to go with their lab. The surgical guide is then sent in, the dentures are milled at their office in Paradise, and the patient arrives for their one-day smile makeover. It’s just that easy. “Many patients come in because they have ill-fitting dentures, a sensitive gag reflex, or they’re tired of a mouth full of acrylic.” Dr. Hanosh explains, “These makeovers can alleviate all those issues immediately, and better still, the new teeth are virtually indestructible.” Easy and affordable, these one-day smile makeovers can make all the difference in living life to its fullest and certainly its happiest. Call Hanosh & Hunter Dental Group at (530) 413-9544 in Chico or (530) 877-0189 in Paradise to schedule your appointment and see what a difference one visit can make. 20

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‘‘

NPH

Testimonial

As an employment lawyer who has worked with hundreds if not thousands of businesses over my career, I can say unequivocally that Sis Gilmore and NPH are in a class all to themselves when it comes to workplace culture and client service. From the moment you walk into NPH, you feel seen, heard, and valued. They know their people, and they know their industry. And they are some of the most compassionate and generous folks I have ever met. Alex Medina, Founder & Partner of Medina McKelvey LLP

NPHSTAFFING.COM

Unwined Events on East For the past eight years, Unwined has set a lofty standard for happy hour, brunch, and dinner in Chico—though it’s a standard that owners Frank and Melinda Kennemer have been cultivating over their 26 years in the restaurant and catering industries. Along with their dedication to providing a charming atmosphere in their restaurant, exemplary customer satisfaction, quality food, and delicious drinks, they have consistently raised the bar by launching new offerings both inside and outside of Unwined. In early 2018, Frank and Melinda quietly opened a commercial kitchen on East Avenue to expand their bandwidth and provide catering services to larger groups including CalFire and offsite events. In early 2019, Unwined opened the doors to Live at Unwined, their intimate performance venue next to their restaurant, at 980 Mangrove Avenue in Chico. The space not only offered them the ability to learn the ins and outs of live performance planning but also allowed them to host larger private dinner parties and events. In 2023, they decided to take things one step further and renovated the space adjacent to their commercial kitchen on East Avenue, opening their new venue, Unwined Events On East, at the end of the year. At over 3,000 square feet, Unwined Events on East now provides a full-service, all22

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inclusive venue offering for parties of up to 150 people seated or 300 people standing. Best of all, it’s conveniently located right off the freeway on East Avenue with ample parking both at the venue and nearby. It is the perfect location for micro weddings, christmas parties, corporate events, quinceañeras, reception dinners, celebrations of life, birthdays, anniversaries, and so much more. With a full audio/video suite including a brand new projector, giant screen, sound system, and mic, it is also the the perfect place to host private event conferences and medical office parties. Thanks to their adjacent commercial kitchen, Frank and Melinda are able to offer fully customized menus for each event—whether served plated or buffet-style. The venue even has its own liquor license and full bar ensuring visitors will receive the same quality drinks they expect from Unwined. Perhaps most importantly, the same staff you’ve come to know and love at Unwined will be available for any full-service event at the venue. With everything you could possibly want or need for an event, Unwined Events on East Avenue is setting a new standard for venues in Chico. Call (530) 809-2634 or visit them online at www.UnwinedChico.com for more information or to schedule a consultation!

EXPERIENCE THE FREEDOM OF

LASIK LASIK SELF-TEST 23

Franky's Locally owned and operated for over 30 years, Franky’s has cemented its reputation as a Chico mainstay. An excellent choice for the whole family or date night alike, this unpretentious little Italian restaurant has come to be known for its house-made pasta, hearty dishes, and signature sauces for decades. Perhaps one of the most endearing points of Franky’s is their price-conscious approach to dining—from their incredible happy hour menu with half-off wine by the glass and their famous meatball sliders to their family-style meal specials there’s something here for everyone that will send you home full at a price that can’t be beat. Snag the perfect drink to complement your meal at their full bar, roll up for a quick slice of Franky’s pizza— which has been hailed by many as life-saving—at their outside pick-up window, dine in, or have it delivered. There’s no wrong way to enjoy this Chico staple. FrankysChico @FrankysChico www.FrankysChico.com

506 Ivy St, Chico (530) 898-9948 Sun-Wed 4pm-9pm | Thurs-Sat 4pm-12am

Ethan's Eatery Ethans Eatery opened in October of 2020 and changed the dining landscape in Oroville immediately, with a small but diverse menu of brunch and lunch offerings, using many local ingredients and house-made recipes to ensure the customer dining experience was truly unique. The combination of quality and their centrally-located corner lot showed the possibility and promise of growth. What began as a family and friends endeavor, continues through Ashley Morton, best friend and original employee-turned-owner. Today, the restaurant is more than double its original size, boasting a second dining area and a fully covered large patio. Beyond their delicious offerings and generous portions, Ethan’s features a weekly rotation of Instagramfriendly, drool-worthy specials, local beers and soju cocktails, mimosa flights, and a staff of local smiling characters you’re sure to enjoy as much as your meal. ethanseateryoroville @Ethans_Eatery

2275 Myers St, Oroville (530) 854-4348 Mon-Fri 7am-3pm, Sat-Sun 8am-3pm

CHEF PRO TIP One for the Pan, and One for the Glass! Lisa Sereda, Head Chef @ Wine Time

Cooking with wine can be just as enjoyable as drinking it, and the combination of the two is sure to make for a magical cooking experience. Try it during your next kitchen adventure!

I love to cook with wine! As a general rule of thumb, if you enjoy drinking the wine, you will enjoy cooking with it too. At Wine Time, I use wine in a variety of ways. Our crackers are housemade with one of our red wines and fresh herbs. It not only gives the cracker a beautiful color, but it also enhances the subtle flavor of the wine and herbs. Another way I like to cook with wine is by poaching fresh fruit. Think mulled wine but for poached pears or persimmons. I use a cabernet sauvignon or merlot for 24

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their deep rich color and a touch of sweetness. I add orange peel, honey, and spices such as star anise, cloves, and cinnamon. I also use wine to caramelize red onions with a touch of brown sugar. This pairs well with our puffed pastry-wrapped brie. There are so many fun ways to use wine when you cook besides just deglazing your pan. Although that is another way wine can enhance your meal!

7 Answers to Retirement Questions People Are Afraid To Ask

BY RENEE MICHEL, MBA, AND JOE SWEENEY, CFP ®, FINANCIAL ADVISORS AT SWEENEY & MICHEL, LLC

Retirement should be an easy concept: You stop working, start spending the nest egg, and start checking off those bucket list trips. Unfortunately, it’s a bit more complicated than that. Social Security can withhold payments. Medicare premiums can reach nearly $600/mo. The IRS can penalize you for not spending retirement accounts.

B premiums start at $174.70 but can escalate to $594 depending on Income-Related Monthly Adjustment Amounts (IRMAA).

The rules seem to change every year, so here are some common questions (and answers):

5. Can I delay RMDs if I’m still working? If you’re still working, and are not an owner of the business, you can delay your workplace retirement distributions until you leave the company.

1. When should I start social security? If you draw early at age 62, your social security check will be roughly 30% less than at full retirement age (either 66 or 67). If you wait until age 70, your check will be 24% more. 2. Is there a penalty for drawing social security while I’m still working? Not if you’ve reached full retirement age. If you claim early, your benefit can be reduced if you earn over $21,240 from work. 3. How much are Medicare premiums? This depends on your reported income from 2 years prior. Medicare Part

4. When do I need to draw from my retirement accounts? Required minimum distributions begin the year you turn 73.

6. What should I do with my workplace retirement plans when I retire? Most people transfer these balances (nontaxable) balances to an Individual Retirement Account (IRA) and plan their investment/withdrawal strategy from there. 7. How risky should my investments be when I’m retired? This depends on your risk tolerance, timeframe, distribution plans, tax rate, and account goals. It’s best to speak with an advisor before making investment decisions.

Renée Michel, MBA and Joe Sweeney, CFP® | 196 Cohasset Road, Suite 100, Chico CA 95926 (530) 487-1777 | renee@sweeneymichel.com | joe@sweeneymichel.com | www.sweeneymichel.com This is not tax advice. | Sweeney & Michel, LLC is a Registered Investment Adviser. This brochure is solely for informational purposes. Advisory services are only offered to clients or prospective clients where Sweeney & Michel, LLC and its representatives are properly licensed or exempt from licensure. Past performance is no guarantee of future returns. Investing involves risk and possible loss of principal capital. No advice may be rendered by Sweeney & Michel, LLC unless a client service agreement is in place. 26

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Chico Dog When Aveed told me the theme of this issue was food and restaurants, my mind went straight to our local iconic drive-in.

We chuckled at that one.

I evoked a memory of my wily old mentor, KDV, holding aloft his chili dog at Big Al’s Drive-In, the go-to spot for a bite after the Multiple Listing tour, for a bunch of us Realtor pals.

We groaned.

KDV waved his chili dog slowly, like a wand, toward the scenery there on Esplanade. We were sitting outside on Big Al’s patio, enjoying the burgers, fries, shakes (Triple-Thick!), and of course, hot dogs. It was a sunny fall morning. “Listen, babe,” said KDV, “where else will you find a thoroughfare such as the Esplanade with all these giant trees and fall colors?” Colorful leaves floated down on a breeze. “In L.A., it’s so smoggy, it’s the birds that change colors and fall from the trees.” KDV was introduced to Chico when he arrived from L.A. to sell the newly developed lots in the Paradise Pines project, from 1973 to 1976, then moved here permanently. KDV took a bite out of his chili dog. “And listen my friends,” he said, “there is no place on earth with a dog as good as a Big Al’s dog.” He licked his lips and said, “As a matter of fact, this hot dog and I have a very frank relationship.” 28

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“No bun intended,” said KDV.

“Seriously, though,” he said, “I don’t just enjoy this hot dog, I relish it!” “Stop!” we yelled. Again, KDV waved the chili dog. “Sitting right here, we are five or ten minutes from Bidwell Park, one of the biggest parks in any city; top-flight restaurants, and beautiful old downtown.” KDV dug into his French fries. “In L.A.,” he said, “it’s four hours on the freeway to buy a pair of socks.” He chomped the last of his chili dog and pointed across Esplanade. “Right over there is Enloe Hospital, and right down the street is my own doctor.” “That’s a good thing,” said one of us, most likely our buddy Bill, as we headed out to our cars. “Because judging by the number of dogs and fries you eat you should stay close to your doctor.” “Touché,” said KDV as he started his car. “First one back to the office is the wiener!” Doug Love is Sales Manager at Century 21 in Chico. Email dougwlove@gmail.com. Call or text 530-680-0817.

"Sherry has helped our family in selling four homes and has become part of our family. She is very knowledgeable, patient and understanding with all of our needs. She was ALWAYS available no matter the time or day. Sherry has been a saving grace to our family and we love her! She is the greatest Realtor and the person you want to have working with you in selling or purchasing a home!" - Beverly Siemens

H ap

ear! Y w e py N

Call me today at (530) 514-4855

This is an exquisite estate-like property, on 4.69 acres with a year-round creek. The home itself is elegant yet a relaxing Mediterrean-style dwelling, with 4 custom-built bedrooms and 3 bathrooms, that are private and tranquil in every way. The year round creek (Rock Creek) is constantly flowing and gurgling up at you, full of frogs and turtles, down beneath the main house, just below the craftsman pergola. It is NOT in any flood zone, and homeowners insurance and lenders appreciate that fact. You might feel like you are in Upper Bidwell Park with the large Sycamore trees at the waters edge, with large boulders, very much like a postcard. Rock Creek divides the property where nearly 2+ acres are on the opposite side, to be retained exclusively for your private hiking and exploring (no one building there). The long driveway takes you through a wrought-iron custom gate. You enter the home through a rustic wood door, just outside the Terra Cotta courtyard. The solid wooden entry door welcomes you. Inside, you will find a relaxed style kitchen, with a gourmet Dacor 6-burner gas range, complete with double ovens. As you look, you see a pot filler, a GE 47 inch stainless steel refrigerator and the 2 Fisher Paykal Dishwasher drawers on both sides of the sink (1 is new) along with a cooking prep island and eating bar. The dining room displays the beautiful built-in cabinetry, pull out drawers and granite countertops. Nature lovers will enjoy the large deck for a family barbecue overlooks stunning sunsets, watching birds of all varieties, along with foxes, local turkeys, many fish in the creek, and a wide variety of summer butterflies. You can take the cover off this large in-ground gunite pool for more space. Call for a private tour today! Bed: 4.0 Bath: 3.0 SqFt: 2,959 Price: $998,500

This beautiful mountain area offers year-round fishing, seasonal hunting, hiking, off-road vehicle trails, and great winter sports. Snow-mobiling, and cross-country skiing are at your front door. When you enter this mountain home, you'll step right into a warm cozy atmosphere with free standing wood stove centrally located. The custom kitchen with cabinets, pull out drawers, large kitchen island/granite offers an entertainers dream space to buffets, and gatherings. People usually just linger and don't want to go home. You'll feel like you're on vacation as you peer out each and every window which offers views watching birds, and local wild life. Detached covered RV area on to of an additional detached 1 car garage with an attached 2 car garage with bonus room 10 x 12 to use as you please. Bed: 3.0 Bath: 2.0 SqFt: 1,260 Price: $499,000

How can I help you? Call me today! (530) 514-4855 30

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Custom Geodesic built home with a setting of a picturesque spot!!! Entering this amazing home you walk into soaring ceilings, lots of natural light, and views out every window! The open living area invites family/friends to hang around the fireplace with something to sip on and take in the beauty of the architecture both inside and outside with the large Redwood Trees and parklike setting. The kitchen is another great place where gatherings occur and you can hang out at this large eating bar, custom cabinetry, double oven, storage galore! Washer, dryer, refrigerator included. The primary bedroom/ bath is upstairs and you'll feel like you're on a vacation right here at home! The bath has a really cool penny tile vanity, walk in closet. Downstairs is the 2nd bedroom with its own private balcony to watch the world go by. Full house Generator included. Bed: 2.0 Bath: 2.0 SqFt: 1,806 Price: $358,000

Sherry Landis Real Estate, Inc. Serving happy customers for over 33 years.

Effie's knowledge and skills are unsurpassed in her field. She is a true professional. She is patient, kind and always has her clients interest in mind. I can't say enough good things about her to do her justice except you are in good hands if you're lucky to have her as your agent. -Pamela Fuller

PENDING As you enter this beautiful home, nestled in a great established neighborhood, you will be greeted by warmth and a peaceful ambiance. The darling kitchen is equipped with granite counter tops, a walk-in pantry, stove/oven, microwave oven, and tile flooring. The light and airy living room is spacious and designed for entertaining, while the family room boasts beautiful laminate flooring and offers a toe-warming gas fireplace. It's just perfect for snuggling up and watching the flames on those cold rainy days. Other features include dual-pane windows, newer HVAC, laminate and tile flooring throughout the house, and a small outdoor workshop. The yard is stunning with its lush green lawn, large private covered dining patio, raised garden, and numerous fruit trees. This is the perfect home for you to create memories of your own! Bed: 3.0 Bath: 3.0 SqFt: 1,794 Price: $469,000

Located on a private cul-de-sac, this Paradise lot was once home to an elegant residence. Still remaining are the beautiful wrought iron entry gate with its brickwork, a pond, paved driveway etc. The property is connected to PID water and condition of septic is unknown to seller. Buyer to investigate. Acres: 1.02 Price: $42,000

Owner financing possible subject to seller’s approval of the terms. Situated in a wonderful neighborhood in lower Paradise, this amazing property once held a 1370 sqft home. The property is on PID water, septic tank and had natural gas. The seller does not have information about the condition of the septic tank. Buyer to investigate. Acres: 0.40 Price: $34,500

Own a piece of PARADISE!!! If you are looking for your private estate property, then come and see what this gorgeous 1+ acre parcel has to offer. Situated on a quiet cul-de-sac location, it will take only one look to know this is where you want your dream home to be. While its heavenly, the price is down to Earth. Bring your blueprint and build! Acres: 1.02 Price: $49,900

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Welcome to Our House WRITTEN BY SHELLY BRANDON PHOTOS BY DIANE NICOLE PHOTOGRAPHY

Memories of the hustle and bustle of a busy Italian kitchen usher in a feeling of home: the aroma of garlic and spices, steam rising from pots of fresh pasta boiling on the stove, and scallops and clams being made ready for cioppino. A young boy of five stands off to the side amidst the busy restaurant kitchen making his own culinary masterpieces—tiny pizzas in bottle caps. James Taylor remembers making those tiny pizzas in his grandparents’ restaurant while his mother, uncles, grandfather, and grandmother worked around him. These are the memories poured into James and

his wife Misti’s Sicilian Cafe, celebrating 40 years of business here in Chico.

James’ grandparents, Antonino and Theresa Lucido, immigrated to California and settled in Monterey in the 1950s. There, Antonino worked on fishing boats while his wife packaged anchovies in the cannery. They worked for years to save enough money to open Lucido’s Italian Gardens in Pajaro. This is the restaurant James grew up in, where his memories return, surrounded by family and family recipes. James shares, “It was a really family-oriented place and both my grandfather and grandmother were

wonderful chefs. I just took from what they showed me. If it was good, why change it? So to this day, we still make the same tomato sauce they made, the same soup they made, and the style they made seafood in—we do the same thing today.” James Taylor and his mother Catherine opened Sicilian Cafe on Walnut Street in 1984 as an opportunity to continue the family tradition while starting something new. That first location was established in a converted house and sat only 9 tables. James says their menu was not typically Sicilian but rather his family’s version of 35

what they brought over with them from Sicily. “We put our touches on it to make it appeal to everyone.” They moved to their second location in 1990, on Main Street, which offered a bigger space to expand their business. They remained at that location for the next 32 years before settling into their new home at 240 Wall Street in Chico for their 40th anniversary. This space is open and airy, with windows all around, and is much newer than any of their previous addresses. Misti says that although their other locations had the charm associated with one-hundred-year-old buildings, they also had the problems and upkeep associated with all those years. That, along with the inability to expand, led them to look for this new location. From 30 seats originally to 56— and now able to seat 130 guests—the Sicilian Cafe is finally able to welcome even more of the community to enjoy its Italian hospitality. “While the move has been incredible, the best decision we ever made, we certainly had some growing pains,” says Misti. James continued, "We were only closed for 10 days between the changes in our operation. Then, boom. Done.” They both acknowledged issues adjusting to the new space and are grateful for the patience of all their guests. The corner location, right across from the Saturday Farmers Market, is easily accessible for anyone looking to dine downtown. The Taylors designed the restaurant layout with two distinct areas, the bar on one side and the dining rooms on the other. The bar is aimed at more casual gettogethers, with cocktails and small plates that can be ordered, cooked, and served more quickly than in the main dining room. If you’re looking for a faster dining option, the restaurant's bar is the perfect spot. The cozy area draws you right into Italy with its iconic mural depicting a traditional Italian grape harvest. The original image was painted by local artist Scott Teeple in 1990 at their Main Street location and is based on an image from an old wine box with input from both James and his mother Catherine. James and Misti had a professional photo of the mural taken and printed on wallpaper panels to bring a little bit of Main Street nostalgia with them. The bar has countertop seating, along with tables, and features a bar menu of smaller plates, salads, soups, and some à la carte entrées. While their past locations only served beer and wine, this new building features a full bar ready to serve up expertly crafted cocktails researched by their bar manager Mark McGinnis, along with beer and wine. Bar seating is first come, first served, and happy hour runs from 3:306:00 pm. They have two main dining rooms with white cloth dressed tables in addition to the bar. Their dining 36

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menu incorporates a three-course meal with every entree. Misti explains, “We offer a complimentary antipasti that includes James’ grandfather's recipe for hand-cured local olives, your choice of soup or salad, and fresh local bread—most places don’t include that.” James adds, “You take your time and enjoy the food. The whole Italian concept is that food is meant to be enjoyed, have conversation, and visit. It’s not a rush. We can’t have three-hour meals like they do in Italy, but that’s kind of our style here.” It’s a dining experience meant to be savored. James walks us through a meal at the restaurant. He says if you’ve never been there before, and they introduce you to the calamari as an appetizer, “You’ll love it! Do you want to have a beautiful cup of minestrone soup, vegetarian like my grandfather’s recipe? You’ll love that as well.” While you wait, you can enjoy their antipasti. Then you’d have your entrée, maybe chicken piccata, prawn scampi, or butternut squash mezzaluna. Finish off with a cannoli or tiramisu, and you’ll lose your mind; they’re so good! Order anything on their menu and James says, “You’ll just be blown away because we do it authentically, we do it honestly, and we do it for that person. We do it just for you.” Their menu is a collaboration between James and their head chef Sam Watroba who has been with them for the past 14 years. Sam began working at Sicilian Cafe as a dishwasher and made his way to head chef through many years of hard work. Misti and James look forward to bringing him into an ownership role. Sam’s vision and creativity have been huge parts of the evolution of the restaurant. “The staff at the restaurant are amazing,” James says, “We just try to take care of them, and they take care of us. Misti elaborates, “We

have always been very fortunate to have employees that value the business as a whole. Nick, for instance, is our longestserving employee, he’s been with us 17 years, and the guests also love him.” Their daughter, Sophia, grew up in the restaurant; it has been a second home to her. She joins the crew as often as she can, now as a student away at college. Sicilian Cafe is as much casual as it is fine dining. Misti says, “We don’t want to be stuffy; our staff is friendly and open. We want people to feel relaxed and to celebrate here.” They are the place for first dates, proposals, anniversaries, and birthdays. One of the most rewarding parts of the restaurant is the reaction from the customers. James shares, “We love repeat guests. We’re happy to have them in our house.” The connections they make with their longtime patrons are probably the most memorable part of their time in Chico. “We’ve had guests coming in since we first opened on Walnut Street, and now they’re coming in with their grandkids,” says James. “Since we’ve grown and expanded, we have new people every day that have never been here. We love it!” When James says, “We’re happy to have them in our house,” he means it. He and Misti look forward to sharing their food, their memories, and their traditions with you. It’s all about family traditions for the Taylors and their family, as well as the community, who continue to dine and celebrate special occasions at Sicilian Cafe. If it’s not a tradition in your family yet, it’s time to start. Sicilian Cafe is located at 240 Wall Street and is open Tuesday through Saturday. The bar opens at 3:30pm, and the dining room at 4:30pm, with reservations recommended. Call 530-345-2233 to make yours today.

Nonne in Cucina Growing up in a bustling Italian family, Deborah Graci was nurtured in the vibrant and flavorful kitchens of Italy. It was within these kitchens, guided by the loving hands of her two grandmothers, Nonna Pina and Nonna Bruna, that her culinary journey began. 25 years ago, Deborah embarked on a career as a cooking coach, sharing her passion and knowledge with countless students. Then, destiny led her to California. Today, Deborah delivers those treasured original recipes passed down through generations at Nonne in Cucina, her catering company in Chico. Driven by a deep commitment to bringing to life the flavors, aromas, and memories that emanate from those cherished family recipes, Nonne in Cucina endeavors to share the incredible food that has been lovingly prepared in kitchens steeped in tradition and enriched by the love of family. From grand catering events to intimate lunches and dinners, they hope to transport you to the heart of Italy, to the warmth of family gatherings, and to the timeless magic of Italian cuisine. NonneInCucin @Nonne_in_Cucina www.Nonne-in-cucina.com

28 Bellarmine Ct, Chico (530) 420-7182 Tues-Sat 10am-8pm

Kwando Buffet

Opened in 2005, Kwando Buffet is one of those sleeper restaurants in Chico that many simply don’t know about. Located in the Mangrove Safeway Shopping Center, Kwando’s offers some of the best in authentic Asian cuisine at prices that simply can’t be beat. Choose from a large selection of sushi platters or let their chef prepare something right in front of you on their hibachi grill. Order directly from their menu filled with delicious Chinese food options or opt for the expansive variety offered at their buffet. We recommend trying the coconut shrimp, General Tso’s chicken, or having their sushi chef put together an omakase roll—trust us, you won’t be disappointed. With seafood specials every weekend and buffet pricing starting at just $13.88, we dare you to find a reason not to visit. Open for lunch and dinner Tuesday through Sunday from 11am8pm, this is one restaurant you need to add to your must-visit list. kwandobuffetinchico www.KwandoBuffet.com

740 Mangrove Ave, Chico (530) 343-6788 Tues-Sun 11am-8pm

CHEF PRO TIP Peak Your Pancakes

Robin Cripe, Head Chef @ Deja Vu Breakfast Company

Making your regular run-of-the-mill pancakes is easy, but making pancakes that'll get people talking takes time and patience.

While we would love it if you came in to try our amazing pancakes, we understand that isn't always possible, so I would like to share some tips on how to make perfectly fluffy cakes at home: Tip 1: Whip your egg whites. While it seems like a lot of extra work, separating and whipping your egg whites into stiff peaks so they hold their shape adds that extra fluffiness. Don't mix your whites directly into the batter, instead gently fold them to retain their texture. 38

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Tip 2: Don't over-mix! Leave small chunks of dry pancake mix in your batter. Over-mixing will leave fewer air pockets and overdevelop the gluten, leading to a tough and chewy pancake. We look forward to you coming in and trying our specialty pancakes but, until then, follow these tips to make restaurant-caliber cakes in your own home!

Almendra Steakhouse

What started as a small winemaking operation out of Berton and Carol Bertagna’s barn quickly grew into the local juggernaut, Bertagna Son-Kissed Vineyards, which gave way to what is now Almendra Steakhouse. Opened in Durham’s old Holiday Market in 2016, the space was remodeled and has evolved significantly since then. Their business model is unique in that the restaurant also houses a functioning distillery and winery in the same building with an event venue in their barrel room. Only a handful of facilities have all those things under one roof in California. Fun and unique tapas (small plates), salads, seafood, pasta, and steaks grace their Spanish-inspired menu, while cocktails, beer, and wine are found at their full bar. The perfect place for rehearsal dinners, weddings, reunions, baby showers, and celebrations of life, their venue can seat up to 160 people, plus there’s always ample FREE parking available. AlmendraWinery @Almendra_Winery www.Almendrawinery.com

9275 Midway, Durham, CA | (530) 343-6893 Wed -Thurs 5 - 9 Dinner Fri - Sat 11 - 9 Lunch and Dinner

Monkey Bowls

Commonly confused for ice cream, acai bowls are anything but! Monkey Bowls opened on Halloween Day inside Almendra Steakhouse and serves up delicious acai bowls that will instantly transport you to a tropical paradise. The brainchild of Colton Bertagna, who lived on acai bowls while traveling the world playing hockey over the past six years, Monkey Bowls provides a full breakfast or lunch meal packed with antioxidants, a burst of natural energy, and local ingredients that you’re sure to love. Their acai bases are vegan, dairy-free, and gluten-free, making them perfect for everyone! Great for a pre- or post-workout, the bowls offer toppings like chia seeds, flaxseed, local almonds, local walnuts, organic local almond butter, local honey, bananas, blueberries, strawberries, coconut shavings, goji berries, cacao nibs, pumpkin and sunflower seeds, and oats. There are even seasonal fruits available alongside their housemade cinnamon honey granola. Stop by and try a Monkey Bowl today! MonkeyBowlsCafe @MonkeyBowlsCafe

9275 Midway, Durham, CA (Inside Almendra Steakhouse) (530) 343-6893 Mon-Sat 7:30am-4:30 pm

CHEF PRO TIP Prepare For Success

Rasheed McNeal, Owner @ Rasheed A. McNeal Bartending Services

One of the best things about hosting a small gathering at home is preparing drink ideas in advance. Here’s a little advice from a former downtown bottle slinger.

A common misconception about creating your drink menu is that you have to satisfy everyone’s individual cocktail preferences. Keep things simple yet focused. Complicating the selection by providing more options than will probably be consumed will not only be more expensive but also create a log jam of sorts at the bar area. Certain mixers can satisfy multiple spirits. You don't need to have 3 different bottles of rum because one person

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enjoys Dark and Stormies and another loves Mai-Tais. Batching Your Cocktails: Mixing your favorite drinks in large amounts is a great way to have guests serve themselves and allow you to concentrate your efforts on being the awesome host that you are! Take it up a notch and put them into a fancy 1-3 gallon dispenser.

Wine Time Originally opened as a wine bar in 2012, the owners of Wine Time in Chico quickly added a full kitchen. With Chef Lisa Sereda, Wine Time has been a full-service restaurant for over a decade, home to delicious fresh and seasonal dishes. In addition to their extensive wine list, Wine Time offers craft cocktails from their full bar. The winter menu features various plates of housemade pasta and hearty meat dishes like their meatballs Wellington. A rotation of soup specials can be found daily alongside a perfectly executed French onion soup, a customer favorite. Chef Lisa always has delicious vegan and gluten-free options on the menu, like her fresh spring roll with pistachio dipping sauce. Stop by and experience this gem for yourself. WineTimeChico www.WineTimeChico.com

26 Lost Dutchman Dr, Chico (530) 899-9250 Tues-Thurs 4-9pm | Fri-Sat 4-10pm

Park Ave Pub Originally known as the friendliest little pub in town, Park Ave Pub found itself in a slow decline until pub regular Robert Nevers stepped in, returning it to its former glory. After purchasing the pub, he hired a crew of experienced cooks and bartenders, intent on creating a new expectation for consistency, excitement, and flavor. In the short time since he has owned and operated the business, he has done exactly that. Park Ave Pub is now home to a wealth of delicious menu items including their spicy chicken sandwich, loaded buffalo bites, and the ubiquitous pub burger which can be customized to your liking. They take their time with each item, and it shows. Local ingredients are sourced from S&S and delivered in small batches daily so the ingredients are always fresh and never frozen. If you’re looking for brunch, they have that too, and believe us, it’s all well worth the visit. ParkAvePub @ParkAvePub

2010 Park Ave, Chico | (530) 893-3500 Tues-Thurs 11:30am-9pm | Fri-Sat 11:30am-10pm Sun 11:30am-9pm

CHEF PRO TIP Spice Up Your Life

Wes Salisbury, Owner @ Lassen Steakhouse

There are plenty of things you can do to elevate your cooking experience at home, but investing in proper spices will make all the difference!

The smallest adjustments can make the biggest difference when it comes to elevating any dish. The easiest thing you can do to upgrade your meals at home is invest in quality spices. Instead of table salt, use kosher salt. Kosher salt is less refined and has a more pure flavor than table salt. Also, use coarse-ground black pepper instead of regular ground pepper for a strong peppery flavor and more texture to your meal. If you are preparing a protein like a steak or a pork chop, these changes can help 42

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create a beautiful caramelization and crunch. Simple changes like these allow you to control elements of the dish that you normally wouldn’t think of when cooking at home. To take it a step further, spend time looking at reviews of spices before you buy them. There are a number of spice purveyors online, but not all spices are created equal. The fresher the spice and the better the source, the more you'll get from every meal adventure you take on at home.

Discovery Bar After the pandemic, Matt Hunter set out to rediscover himself. As the founder of Federation Brewing in Oakland, he had created a name in the Bay Area but was looking for somewhere new to spread his wings. He found that in Chico and rediscovered his passion for cooking, creating, and entertaining neighbors when he opened Discovery Bar on Cohasset Road. His lifelong pursuit of pushing boundaries in the culinary world led him to create a menu focused on his travels rather than one particular type of cuisine. The result is a fresh take on dining where each dish has a story attached to it. You can find everything here—from a classic full-featured burger to his unique take on shrimp & grits—while exploring a variety of regions, cultures, and cuisines. As its name suggests, there is so much to discover here. Stop by and find something new to love this month. DiscoveryBarChico @DiscoveryBarChico www.discoverybarchico.com

250 Cohasset Rd Suite #10, Chico (530) 399-0564 Tues-Fri 11am-9pm | Sat 10am-9pm | Sun 10am-2pm

Red Tavern It’s been almost 11 years since Rich and Chris Garcia moved to town and took over the Chico staple Red Tavern. During this time, the restaurant has achieved great success thanks to their amazing customers. Rich and Chris throw years of experience and training into their love for their restaurant and continue delivering the best in Europeaninfluenced and New American cuisine in a white table-clothed yet very comfortable environment. They are passionate about their food and equally passionate about the wines, artisanal cocktails, and service. Red Tavern is perfect for your next date night or large event. They are open seven nights a week and often have live music. Happy hour runs all night long in their bar each evening as well! Rich and Chris recently opened Rione Italian Restaurant and are committed to providing two exceptional restaurants to Chico. RedTavern @RedTavernChico www.redtavern.com

1250 Esplanade, Chico | (530) 894-3463 Sun-Mon 5-8pm, Tues-Thurs 4:30-8:30pm, Fri-Sat 4:30-9pm

CHEF PRO TIP Up in Smoke

Frank Kennemer, Owner and Chef @ Unwined

If you're looking to change things up in the kitchen, invest in some smokiness! You'll be surprised how much it can change the flavor profile of your dishes for the better!

I am traditionally an outdoor cooker 12 months out of the year, since we are fortunate to have a mild climate here in Chico. An easy way to impart bold flavors in food is through the use of smoke, and there are several different woods available to create whatever profile you prefer. Being a native Texan, I usually lean towards mesquite, since it has an intense smoke flavor. You

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don't have to have a commercial grade smoker like we do at the restaurant to impart smoke flavors into your foods. There are several companies that sell smoked spices, especially smoked salts, that really add a natural kick to any food. You can even try smoking them on your own using a fine screen like a flour sifter. The most important thing is to get creative using natural smoke.

The Roost Real Food. Real Butter. Real Good Home Cooking. It's been the motto of The Roost Cafe since they opened their doors in 2004. Linda Juanarena has remained committed to providing exactly that at their new, larger location on Main Street in Downtown Chico, and the countless rave reviews prove it's not just a delicious recipe, but also a perfect one for success. The Roost Cafe is known for their eggs Benedict, but they also offer a delicious menu full of breakfast and lunch items for everyone to enjoy. Try their Monte Cristo, crab Benedict, and omelletes to get your morning started off right or bask in the tangy glow of their BLT for lunch. Finish it off with a mimosa for the perfect start or end to your week! The-ROOST-Cafe www.toasttab.com/roost-cafe

817 Main St, Downtown Chico (530) 892-1281 7am - 2pm, all week long

Burban Kitchen There are few names in the Chico restaurant scene as prolific as Christian Steinbach. As owner and chef of Christian Michaels, California Pasta Productions, and Hudson’s, his restaurants proved he had the secret recipe for success regardless of business model. During the pandemic, he went in search of a new culinary adventure and found it at Burban Kitchen in Meriam Park. With an open kitchen and bar concept, the restaurant delivered what he had long wanted—the ability to interact with and entertain his guests while he cooked for them. Aimed at being accessible to everyone while focusing on quality over quantity, Burban Kitchen offers sophistication and fun without pretension in its food, drinks, and environment. Whether you’re looking for a burger or filet mignon, it’s the perfect place to visit for date night or a lively drink with fellow visitors. One thing’s sure, it’s always a party, and you’ll never feel alone while visiting. BurbanKitchen @BurbanKitchen www.burbankitchenchico.com

1925 Marketplace Place #100, Chico (530) 592-3990 Tues-Thurs 4-9pm | Fri-Sat 4-10pm

CHEF PRO TIP Focus on High-Quality Ingredients Warren Miller, Head Chef @ Crush

If you're looking to wow the table, or even just your tastebuds, stick to fresh, high-quality ingredients. The importance of this cannot be overstated!

Achieve authentic Italian flavors by focusing on high-quality, simple ingredients. In Italian cuisine, the emphasis is on letting the natural tastes shine. Invest in good-quality olive oil, tomatoes, and Parmesan cheese for a genuine Italian touch. Opt for fresh, seasonal produce to capture the essence of the Mediterranean diet. When preparing pasta, cook it al dente—firm to the bite—for that perfect texture. Don't underestimate the power of garlic; use it generously but with finesse to enhance the savory notes. 46

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Experiment with fresh herbs like basil and rosemary to infuse dishes with aromatic richness. Remember, restraint and quality are key in Italian cooking, allowing you to savor the true essence of each ingredient. Whether it's a simple pasta dish or a classic risotto, honoring these principles will transport your taste buds to the heart of Italy.

Molton Chocolate Brownies With Valentine's Day fast approaching, there's no better time to step up your culinary prowess and impress that special someone with your dessert-making abilities. No special someone? No problem. You'll be just as pleased making these molton chocolate brownies for yourself. Sweet, gooey, and oh so chocolatey, these are the definitive treat to get you through February.

Ingredients - 1 cup all-purpose flour - ¾ cup cocoa - ¾ cup brown sugar - 1 ⅓ cups superfine sugar - ⅓ cup coconut flakes - ¾ cup salted butter, melted and cooled - 1 teaspoon vanilla extract - 3 eggs - ½ cup dark chocolate, chopped

Directions 1. Place the flour, cocoa, both sugars, butter, vanilla and eggs in a large bowl and mix until smooth.

2. Add the chocolate and coconut flakes. Stir to combine. 3. Preheat oven to 325°F. 4. Lightly grease a 9-inch square tin and line with non-stick baking paper. 5. Spread mixture evenly into the tin. 6. Bake for 45-50 minutes or until the brownie is set. 7. Allow to cool for a few minutes before slicing into squares and serving warm. Garnish with mint and a scoop of vanilla ice cream if desired!

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The Bread Winner

Before I continue, it should be noted that the Tangalicious is more than a sandwich. It should have its own theme song, backstory, and perhaps a mascot. What lies between the evenly-split Dutch crunch roll can only be described as the most thorough mixture of ingredients I can recall. Naturally, a little exploration was needed to find out exactly what makes up the best sandwich in town. A feathery bed of alfalfa sprouts is nestled on the bottom half of the loaf atop a 50

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pepperoncini aïoli. Medium-cooked bacon strips are planked on top of that, while 1/8th-inch slices of tomato finish the top half of the sandwich. The top half of the sandwich exposes thick sliced, ovenroasted turkey that covers an even layer of fresh-cut avocado and a balsamic glaze drizzle. All of this sits on a pillowy layer of shaved smoked Gouda cheese, thinly sliced purple onion, and finally the bottom half of the toasted bread loaf. I could eat this daily, without question. “What about sides?”... doesn’t have any, doesn’t need any. You can view their breakfast and lunch options on their Facebook page, listed as Bellachinos Coffee Co. While the drinks are not on their posted menu, you’re sure to find an AM treat, like the Piggly Wiggly or any of their many bagel sandwiches, or an early PM delight as they close at 2pm. Whatever you decided to order, please try the Tangalicious. I know I'm making a big claim saying it's the best sandwich in Chico, and it's certainly not one I take making lightly. Give it a shot, and feel free to argue your opinions with me on the Foodies of Chico page on Facebook if you don’t agree that it is a rare find of sandwich excellence.

WRITTEN BY JASON CORONA

Every time I step through the doors of this staple nestled at the edge of California Park, I am brought back to breakfast planning meetings for the magazine on the high-walled semi-private patio of Bellachino’s. Upon entry, it’s nearly impossible to miss the bustling barista preparing a bounty of beverages like teas and coffees. The counter service is incredibly upbeat and cheerful, while behind the counter, the grill press warms wraps, and the toaster gets plenty of mileage from their delicious bagels. The seating can get a little cozy, but dining in is not impossible, thanks in part to the extra space on their warmed, pet-friendly patio. We gathered this time for lunch as a party of three, but still having another one of those meetings, each decided on the Tangalicious sandwich.

e h t In t h g i l t o p S this issue, we While creating

FLAMING CHICKEN SANDWICH

happened upon st had to share

s that we ju of delicious item

Fried chicken tossed in house-made hot sauce with onion fritz, arugula, goat cheese, and tomato—this chicken sandwich may be the best one consistently available in town.

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dishes for Febr

BIG MATT BURGER

PARK AVE PUB 2010 PARK AVE, CHICO

Two smashed beef patties, house made pimento cheese, melty American cheese, shrettuce, pickles, onions, mustard, special burger spread #1, on a potato bun—it tastes oddly familiar and speaks for itself.

CRAB BENEDICT The Roost is known for their Benedicts and for good reason. With more crab than you'll know what to do with, and a house-made hollandaise to die for, you won't want to miss this one for your next breakfast outing.

DISCOVERY BAR 250 COHASSET RD SUITE #10, CHICO

ACAI MONKEY BOWLS

THE ROOST 817 MAIN ST, CHICO

MEATBALL WELLINGTON House-made Italian pork meatballs stuffed with mozzarella and wrapped in delicate puffed pastry? Sign us up! Paired with a glass of wine, you can't go wrong.

A taste of Hawaii right here in Durham, Monkey Bowls has everything you could possibly need to craft the perfect acai bowl. With local, organic toppings, and plenty of bases, this 5-minute jaunt from Chico is well worth the drive!

MONKEY BOWLS 9275 MIDWAY, DURHAM

WINE TIME 26 LOST DUTCHMAN DR, CHICO 51

MONTE CRISTO Ethan's Eatery's take on this egg-dipped ham and cheese classic should not be missed. Piled high with eggs and ham, this Monte Cristo is just as decadent as it sounds.

ETHAN'S EATERY 2275 MYERS ST, OROVILLE

ARANCINI There's nothing about house-made fried risotto balls that doesn't speak to us. Lightly breaded fried risotto balls stuffed with fresh mozzarella and served with a tomato and garlic cream sauce—these will quickly become your go-to appetizer.

CHICKEN BREAD You may recognize this item from our secret menu back in September. It's become a bit of a mainstay with the staff at the magazine. Chicken breast atop bacon, jalapeño, and pineapple baked into bread. It's unlike anything you've had in town.

SICILIAN CAFE 240 WALL ST, CHICO

FRANKY'S

STRAWBERRY 3-WAY FRENCH TOAST

506 IV Y ST, CHICO

What's better than strawberry one way? Three ways, obviously. Camina baguette dipped in crème anglaise served with vanilla whipped cream, fresh strawberries, macerated strawberries, & strawberry coulis. If you like strawberries, this French toast is for you.

BEEF STROGANOFF Braised beef short ribs, parmesan, roasted mushrooms, onions, fettuccini. It's from Crush, so do we really need to say much more? If you don't try this, you're doing yourself a disservice this month.

DEJA VU BREAKFAST CO 240 WALL ST, CHICO

CRUSH 201 BROADWAY ST, CHICO

PASTRAMI SANDWICH Foodie Cafe is back, and their menu is more dialed in than ever. If you're looking for a pastrami sandwich, this one is all house-made, and you won't find a better one in town.

FOODIE CAFE 999 MARAUDER ST, CHICO

BUN BURGER

If you haven't caught on to the bun burger craze yet, you may be living under a rock. Delicious meat patties, with the burger ingredients you love, all baked into a moist and fluffy bun. It's our new favorite way to enjoy a burger. U P G R A D E D L I V I N G M AG A Z I N E F E B R UA RY 2 0 2 4

BUN BURGER 230 W 3RD ST, CHICO

HEAVENLY CANNOLI No exaggeration here, this cannoli is truly heavenly. Bursting with authentic Italian flavors, this dessert is a must-add to your February culinary adventures.

NONNE IN CUCINA 28 BELLARMINE CT, CHICO

GENERAL TSO'S CHICKEN

WAGYU BISTRO TENDERLOIN

Sweet and spicy, this deep-fried chicken dish is comfort incarnate. It's one of a litany of delicious dishes found at Kwando Buffet that are sure to satisfy your Chinese food craving.

Wagyu bistro tenderloin served with garlic mashed potatoes, fried shallots, braised greens, and red wine bordelaise. We imagine this photo sits next to the dictionary definition of "hearty."

KWANDO BUFFET 740 MANGROVE AVE, CHICO

BURBAN KITCHEN 1925 MARKET PL #100, CHICO

PAN-SEARED SEA BASS Light, flaky, and full of flavor, this sea bass is pan-seared in savory butter and served with a side of house-made caper sauce. It's the perfect meal to enjoy without feeling weighed down.

ALMENDRA STEAKHOUSE 9275 MIDWAY, DURHAM

CARNE ASADA CHIMICHANGA For our money, there isn't a better brunch in town than at Unwined. Pair this crunchy and delightful dish with their DIY Bloody Mary bar, and you have all the makings of an incredible start (or end) to your weekend.

UNWINED 980 MANGROVE AVE, CHICO

FILET MIGNON OSCAR Grilled petite filet mignon Oscar with a generous portion of crab. Served with crème fraîche, mashed potatoes, asparagus and béarnaise sauce. This is the entree you've been searching for.

RED TAVERN 1250 ESPLANADE, CHICO

ZUCCHINI BLOSSOMS Zucchini Blossoms filled with a mixture of Parmesan, ricotta, smoked mozzarella and basil, served with a tomato vinaigrette and citrus aioli. The zucchini makes it healthy. At least that's what we're telling ourselves.

RIONE 1990 BELGIUM AVE, CHICO 53

St. Valentime's and Death It’s funny how elementary and middle school kids mispronounce, mangle, and butcher words. For example, I heard the word heighth instead of height at least a million times. Even better was the use of death instead of deaf. As in:

I heard that a trillion times. But the grand daddy, the King Kong, the supernova of all mangled words was “Valentime’s Day.” Yes, Valentime’s. I heard that, and still do, about a bazillion of times. If you think about it, it does make sense from a kid’s perspective. But who was this Valentine and why is there a day named after him? I could be cynical and simply tell you it was because of candy makers and greeting card companies (it was) to make money off of a gullible public (they did), but that’s too easy. The original Valentine 54

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When Valentine was in prison in Italy, the legend says he restored the sight of a jailer’s daughter. Subsequently, Valentine and the girl fell in love. On the day Valentine was to be beaten, tortured, and beheaded, he wrote a note to his beloved, and signed it, “From your Valentine.” It’s a good thing she could see again! And voila, the story spread, and he was later named a saint. I just love happy endings; don’t you? Later on in history, people celebrated Valentine’s Day as a day of letting their loved ones know they loved them. Not missing an opportunity to let a profit go by, Cadbury began to insinuate the idea that if you really loved your loved one, you get them chocolate! So, to amplify this sentiment, they began to put their

candies in beautiful and highly elaborate heart-shaped boxes. The boxes were so elegant they could be repurposed after the candies were eaten (and half of them smushed down by your old toothless auntie to see if they were soft). To take advantage of this special day, Hallmark Cards began a campaign of giving cards to loved ones for people who might not be able to afford chocolate boxes. So, cards were created and sold, and finally, the custom crept into schools around Europe and the U.S. Fast forward to 1960, when all public schools made a big deal out of kids giving cards to classmates, and here we are. However, in today’s schools, the teacher makes sure every student gets a card from every classmate, instead of 1960, when the popular kids had twenty cards, and Little Timmy sat in the back of the class with his three cards hiding his tears. Don’t you just love a happy ending? Anyway, go out and buy some chocolates for the people you love this Valentine’s Day. You know where to go, and there’s an endless supply!

WRITTEN BY TIM MILHORN

“Wow! That dude is death!” “What?!” “He’s death!” “Don’t you mean deaf?” “Nope. Death.”

was a Catholic priest who was imprisoned in Italy because he kept marrying people and refused to renounce Christianity. It could be that his body was eventually transferred to Ireland, where he is enshrined in Dublin. Or it could be that Valentine is also celebrated in Russia. It is all three. But why candy and cards?

set of knives. Don’t argue. It’s my opinion, remember? You have your chef knife, used for chopping, dicing, slicing, mincing, and crushing garlic. It’s a big knife some people call a butcher knife. It’s great for cutting through melons. Then you have your utility knife, smaller than a chef’s knife. Use this for precision cutting jobs. For big jobs, use a cleaver. It’s bigger, wider, heavier, with a 7” length being the most popular. Next in line is a paring knife—use this for peeling, deveining shrimp, trimming excess fat, etc. Then you have a serrated knife for bread, tomatoes, and sandwiches. Last, but certainly not first, you have boning, carving, and oyster knives. Keep them sharp! Learn how to use a sharpening steel—those long, round pointy things. They work well. Congratulations, you just finished the largest section of the article. Here come the one-liners that best explain what I’ve learned during my culinary adventures as an amateur cook over the years! Now, in no order or sequence: Buy a meat thermometer—one of those that can go in an oven with the gauge outside is wonderful!

The views expressed in this article are those of the author and do not necessarily reflect the views of the publisher of Upgraded Living Magazine. That being said, don’t expect to find politically subversive, anti-government ideas or controversial arguments here. This is a non-political publication designed for the entertainment of the reader. Of course, I wanted to title the piece “Tim’s Kitchen Tips” but that didn’t fly. I mean, in high school, I was a 56

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dishwasher at Fjord’s Smorgasbord on Rio Lindo Avenue, and in college, I worked as a short-order cook at Alim’s Restaurant where the Cozy Diner now sits. Admittedly, I’m not an expert on all things kitchen, but most of the following is common sense. Like the first tip: Do not use a dull knife! The old saying goes, “A dull knife cuts deepest.” Hence, Tip #1: Buy a good set of knives. After all, what’s the most-used utensil in a kitchen? A knife. Why? Because you have an entire

Set your timer for a few minutes less. “You can’t uncook the meatloaf, Felicia!” When eating at someone else's home, don’t salt and pepper the food till you taste it. Don’t act like a cretin, you moron! Place a damp towel under your cutting board. It won’t slip. And use hardwood cutting boards, one for meat and one for everything else. Forget plastic; you’ve consumed enough micro-particles. Glass or stone dulls your knives, and they break if you drop ‘em. As James Taylor at Sicilian Cafe would say, "Fuhgettaboutit!" Wash and hand-dry wood boards. Remove odors with baking soda and lemon. Occasionally oil your board with good olive oil.

WRITTEN BY TIM MILHORN

Kitchen Can Do’s and Can Don’ts

Read the recipe all the way through the first time and stick to it. You can “doctor it up” the next time.

Cast iron, cast iron, cast iron! If it’s “seasoned” correctly, it’s better than non-stick. Is any chemically treated pan ever truly non-stick? Watch the movie “Dark Waters” with Mark Ruffalo, Anne Hathaway, and Tim Robbins. You’ll love your teflon after that! While we’re here, get rid of all your aluminum pots and pans. There are correlations between aluminum and Alzheimer’s. Try cooking bacon in the oven on a large cookie sheet. Don’t cook it on aluminum! Don’t wrap your potatoes in aluminum. Wash, rub olive oil on them, and bake in a—you guessed it—cast iron pan. Check your spice rack for expiration dates. That cumin from 2002 has got to go! Smell your spices. If they have no odor, toss them. Buy some parchment paper. It’s great for roasting vegetables, and cooked vegetables are the best way to eat them if you cook them properly. Never boil your meat! Buy new kitchen sponges often. They’re cheap. If they smell like a teenage boy’s shoe, throw them out. Salt will not make water boil faster. That's a myth. But salt your pasta water if you want, and put a lid on the pot to boil water quicker. Stop crowding your pans when roasting vegetables. A crowd makes for steamed veggies (I hate that word, but I used it, didn’t I? Sue me.) Toast your spices…and your nuts! It brings out more flavor. Cool your food before putting it in the refrigerator. Putting warm food in the fridge only raises the temperature inside. This one I just learned: Don’t toast your toast, fry it. Use olive oil or good butter. Lightly coat. Golden brown it on each side in a cast iron pan. Throw your electricity-gobbling crumb monster away! Mexican grocery stores sell ripe avocados, not batting practice hard ones like supermarkets. If you’ve never been in a mercado, go in and take a look. You’ll be surprised. As a matter of fact, go into ANY ethnic grocery store and take a look. You’ll find different stuff. You’ll buy some. You’ll be happy. As for the 6,057 other ideas I could have written? Get on the internet and search. Find a recipe you’ve never used. Try it out. You'll be happy you did!

overcoming challenges

Growing up, he faced challenges, such as being dyslexic. It took time to figure out and conquer those letters and words, and he eventually did. A huge challenge in Tanner’s life arrived when he was eight and his 12-year-old brother, Cody, passed away from cancer. “Cody always used to tell me, ‘God doesn’t make mistakes’,” said Tanner. “It was his way of dealing 58

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with his illness and helping me accept what was happening.” Tanner has always kept Cody’s words in his mind, and that helped him make sense of life. He took this thought into learning how to play guitar at age 12 when he began giving him lessons. He cites both his parents, Denny and Jodie, for giving him continuous support and influencing his music career. “My parents are still huge supporters,” he said. “We talk about music all the time and about me being creative.” Denny and Jodie encouraged him to start singing and not just playing guitar. “I started singing at 15, and I became one of those guys who carried a guitar almost everywhere I went. While at Butte College, Tanner played in and around the arts building—the hallway, on the steps outside, and wherever he could find a spot. One day, music professor Dave Elke stopped to listen and asked Tanner if he’d

like to visit the Butte College recording Studio and record a few songs. “That gave me a lot of confidence,” said Tanner, “and I began to practice a lot, learning new songs and expanding my repertoire.” Besides playing at local restaurants and the Thursday Night Market, Tanner recently played a mix of Christmas songs, covers, and a few of his own numbers at Raley’s during the holidays. One of his favorite creations is “Everyday,” a song that describes the dating scene and how difficult it can be. He also has an eightsong EP available on Spotify called Sortin’ it Out. Another challenge in life is having the money to put out music and get the word to others. “It’s tough to record and market my music without money,” he said. “But I’m still going to keep on playing.” Listen to Tanner on Instagram @t.rich.music or look him up on Facebook.

WRITTEN BY TIM MILHORN

The majority of music acts featured on the Upgraded Living Magazine music page have a tremendous amount of experience, having played at hundreds, if not thousands, of shows. While Tanner Richardson has played in public, has performed in front of many audiences, and does want to expand his portfolio, he still considers himself a bit of a newcomer to the local music scene. “I always pictured myself playing at restaurants and other venues, and it seemed like it would be fun,” said Tanner. “So I’ve been pursuing that and have some experience under my belt,” he added.

Sunset and Archibald

This was Alice Greenaway’s greenhouse, and Alice herself could be seen coming through the door as the sun began to set. She switched on an overhead light and cast an eye over the seedlings, making sure all was tidy for the night. Freezing conditions were not unheard of on these changeable February nights, but the greenhouse was 60

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snug and cozy, the temperature inside hovering around 70 degrees. Satisfied that all was well, Alice gave a final glance around, then switched off the light and went out, closing the door securely behind her. Out in the yard, the trees were not yet wearing their springtime garments of pale green, though the flowering quince by the back door had donned its mantle of dark pink flowers, making the yard look alive in spite of itself. Empty raised beds waited expectantly for their new tenants who were currently getting their starts in the greenhouse. Alice sighed with pride to see it. Yet another year of growing was ahead, and she couldn’t wait.

For many years, Alice had been growing food in her garden, but since the war began, it had taken on a new meaning and a new urgency. “Plant a Victory Garden!” the posters declared, “and help America win the war!” These were uncertain times, but one thing was sure: if you planted a seed, any kind of seed, in the dirt, it was likely to grow, which meant pretty much anyone could do it. Alice had been helping her neighbors plant their own victory gardens, consulting on what types of produce would

be best and what sorts of plants had a good yield for a small investment. Her own garden boasted elderly fruit trees that were frightfully prolific, a mature grape arbor, and several fruiting varieties of bushes. Most years, it was all she could do to keep up with the bounty, but since the war began, she had been giving some of it away to neighbors who needed it. It was twilight now, and Alice drew her sweater closer about her shoulders as a bitterness crept into the air. It would be a chilly night. From under the porch steps, Archibald, her big fluffy orange cat, emerged, trotting over to her with a bouncing meow and winding his sinuous way around and through her legs, no doubt expecting his dinner and a warm place by the fire to spend the evening. Alice smiled and looked up into the darkening sky at the first few bright stars. Few things were as wonderful to her as the prospect, the promise, of what was to come, and it was this feeling that made hope rise within her like a new plant reaching for the sun. Maybe, just maybe, everything would come out all right after all.

WRITTEN BY MADDIE RODRIGUEZ

The last rays of afternoon sunlight filtered in through the glass walls and ceiling of the greenhouse, sparkling through the glass like diamond dust. It was February, and even though the days were still short, each day was longer than the last, and the sense of the world—of the outdoors—waking up again was like a longed-for dream that was finally coming true. Inside the greenhouse were row upon orderly row of seeds nestled snugly into special potting mix, awaiting the day when they would grow and be transplanted into the warming earth to thrust down their roots and raise their faces to the sun. Small wooden stakes identified the ambiguous rows and announced their contents as onions, carrots, tomatoes, eggplant, and bell peppers. Against the back wall, the seeds were labeled: zinnias, marigolds, nasturtiums, basil, mint, and oregano.

bring us home Butte County has an inordinately high number of animals in need of adoption due to a number of factors including wildfires, floods, and irresponsible breeding. Please consider adoption as an option for increasing the love in your own household. These soon-to-be pets can be adopted by calling the Butte Humane Society at (530) 343-7917. You can also visit their website at www.buttehumane.org

Dodger

tawny

Zazu

2 years neutered male

Baltie

2 years spayed female

regis

3 years neutered male

10 months neutered male

2 years neutered male

years Marmalade 9spayed female 61

because English is such a mix of languages,” he said. “After about six months, everything began to kick in, and the challenge then were idioms.” Danilo will turn 17 in April, and he has already been tentatively accepted to a few West Coast universities. Schoolwork and learning have always come easy to him. “When Danilo was just over a-year-and-a-half, he was responding in sentences and asking question after question,” said his dad, Daniel. “But at age two, we knew he was something special in terms of intelligence.” When Danilo was in sixth grade, his parents decided to home-school him because his schoolwork was not challenging enough. He had eclipsed his schoolmates and had a tremendous desire to keep learning. “Going to home-schooling just seemed to make sense,” said his mom, Franchesca. “We wanted to take Danilo as far as we could.” Some of Danilo’s friends began to call him “Super genius,” but he laughs that off, saying it was kind of embarrassing. While most of his peers were on the soccer field, playing basketball, or just hanging out, Danilo preferred to read. He read about science, history, mathematics, art, and culture—you name it. “Reading is a safe place for me,” he said. “I can forget about all the craziness in the world when I engage in a book.” He claims he’s like many teenagers, and he does “hang out” once in a while. He also enjoys gaming online, like playing Fortnite, but he became bored with it.

Danilo Ferreira’s journey has been arduous, both in terms of physical distance and adapting to a new country and language. Yet, he has adapted on every level, from 62

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moving over 5,000 miles to becoming fluent in English in less than eight months. “English was confusing at first, but I kept at it. It’s all those ‘exception to the exception’ rules

To Danilo, “on the spectrum” is a poor definition of something so complex. “If I can go to a university and research this nebulous spectrum diagnosis, maybe I can 4 months help put a better name to it.”

neutered male

WRITTEN BY TIM MILHORN

An Unusual Journey

As far as the future goes, he’s not quite sure what he’s going to be. He is interested in child development. “When I was ten, I heard one of my teachers tell my mom, “He might be on the spectrum.” The only spectrum he knew was the light spectrum, so he decided to learn about it. “I looked up Autism Spectrum Disorder, and I kind of agreed that could be me. After all, many people have been associated with autism: Michelangelo, da Vinci, Tesla, Bill Gates, and Albert Einstein.”

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