Upgraded Living July 2023

July is one of my favorite months in the Northstate, brimming with countless reasons to celebrate. First and foremost, July ushers in the warmth and radiance of summer in full swing. The sun shines brightly, casting its golden rays upon us, inviting everyone to embrace the outdoors and indulge in whatever recreational activity captures our attention most. Whether it's lounging on sandy beaches, plunging into refreshing waters, or embarking on adventurous hikes, July offers an abundance of opportunities to soak up the sun's energy and revel in the beauty of nature. Additionally, July brings forth a festive atmosphere that is hard to resist. From Independence Day celebrations to vibrant local festivals, the month is adorned with colors, music, and a spirit of unity that brings communities together. It's a time when friends and families gather to enjoy picnics, barbecues, and fireworks displays, creating memories that will be cherished for years to come. July embodies the essence of carefree joy and the undeniable allure of summertime bliss.

This issue pays homage to the many delights July has in store for us with a special feature on summer barbecues, full of tips and recipes by our favorite chefs throughout Butte County. We also visit the Chico Certified Farmers' Markets to meet some of the faces that make our region's farm-to-fork traditions possible, and our cover story spotlights a local restaurant and venue that really pull out all the stops when the sun shines brightest.

There's so much to love during these summer months in Northern California, and I hope you take the time to revel in each and every part of it. Plan a picnic, go on a hike, visit your favorite swimming hole, and make the most of this beautiful weather while we have it! I hope July is the perfect blend of summer fun and relaxation for each and every one of you.

UPGRADED LIVING STAFF

AVEED KHAKI

Owner/Publisher

JASON CORONA

Sales Director

SHELLY BRANDON Writer

TIM MILHORN

Writer

MADDIE RODRIGUEZ Writer

DIANE CLIFFORD

Cover Story Photographer

ERIK BROWN

Cover Design

CONTRIBUTORS

DOUG LOVE Real Estate

SWEENEY & MICHEL Finance

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

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

COMMUNITY

36 10 years of a family's vision to allow seniors to age in place, helping them to be happy at home

38 A spotlight on CASA—the folks on a mission to provide advocacy and support to children in the foster care system

HOME

15 The Hanosh family finds total comfort in their outdoor space courtesy of the team at Patio Pros

26 Creating straight lines in wavy spaces—a New Again remodel that transforms eccentric into modern

28 What has three legs and ruins a real estate showing? Doug Love cooks up a fresh tale with the answer.

FOOD

19 Tips, tricks, and hacks from those in the know, alongside recipes from industry experts to help you be the star of your summer BBQ

47 Celebrating the Slice of Chico, we pair our ingredient of the month, watermelon, with some places sure to wow you with this summer favorite.

48 Quench your thirst with a watermelon mojito—a refreshing treat perfect for these summer months.

50 We take you on a trip to meet the families hard at work behind your favorite local produce as we peruse CCFM's farmers markets.

55 What the truck!?! Surf down the Esplanade to discover sushi, hibachi, and all the flare of island fare you’d never expect from a food truck.

56 Looking to stay hydrated this summer? Culligan has the hook-up on “freshsqueezed water.”

POTPOURRI

34 Sweeney & Michel urge you to put your checkbook away with three smarter ways to support charities.

58 Artist Sam Pullenza discusses a passion rediscovered.

59 Jammin through the Canyon— decades of smooth grooves and Helltown sound with Dylan’s Dharma

61 All-American, Angela Schykerynec, hammers her way from Orland High School to UC Berkeley.

62 Help us and the NSPCA in our continuous mission to find these local, loveable pets a home.

FEATURE

41 The short trip up Highway 99 reveals excitement for those passionate about flame-kissed food and a shaded escape from the seasonal heat. Opposites attract at Lassen Steakhouse and Lassen Gardens, where you can have your cake, and eat it too.

ON THE COVER: JENN AND WES SALISBURY OF LASSEN STEAKHOUSE & LASSEN GARDENS

COURTESY:

PHOTO

DIANE NICOLE PHOTOGRAPHY DESIGN BY ERIK BROWN @ HELLO FRISK

Bringing the Comfort of Home Outdoors

Butte County’s climate is difficult to beat. Between traditionally mild winters, warm summers, and an average of 300 days without rain each year, it’s a veritable mecca for lovers of the great outdoors. A quick survey would likely confirm that most of us moved here—or decided to stay— specifically for that reason. The climate here was certainly one of the most attractive features when Scott and Michelle Hanosh began searching for a new home. It also ended up being a driving factor in their eventual decision to move.

Originally from New Mexico, both Scott and Michelle grew up enchanted with the outdoors. “I always wanted to be a professional golfer.” Scott laughed, “When I finally realized I’d never be good enough to go pro, I decided to try my hand at school instead. I completed my undergrad

in Omaha and thought I wanted to go to medical school, but I realized my true calling was elsewhere. I always knew I wanted to be in the healthcare field and work with my hands—I’ve always enjoyed tedious work like that. Someone suggested dental school, and it seemed like the perfect fit. So, I shifted gears, worked my way through dental school, and I’ve been a dentist ever since.”

In 1990, Scott received an offer from his uncle to join his practice in Northern California. The allure of a great opportunity coupled with some of the best weather an outdoorsy couple could ask for was too great to pass up, so he and Michelle packed up and moved to their new home in Paradise. He worked there for 12 years before opening his dental practice in 2002, and the two continued living and working

there until the Camp Fire took their home and upended their business in 2018.

“Everything changed overnight.” Scott remembered, “Our house burned down, but our dental practice didn’t. We began looking for a new home and operating out of two offices for a year to manage the ever-changing landscape. It was stressful, to say the least.” Michelle continued, “It was so unexpected, and it was very difficult. After we lost our home in Paradise, we took the time to find a house that was right for us. I have to say we lucked out in finding the one we did. It ended up being the perfect place for us.”

Tucked away on the west side of Chico, the home truly was a dream come true. “There were so many things about the house that were just right for us.” Michelle said, “The

main house was beautiful, but there was also a second home that allowed us to invite my mother to live right next door to us. A studio in the back gave Scott a mancave all his own, and the property as a whole was just full of places to enjoy!” The backyard was one of those places. Spacious, vibrant, and picturesque, its value to the home couldn’t be overstated. Michelle continued, “We loved the backyard so much that we wanted to find a way to spend more time enjoying all it had to offer. We figured a pergola would be the perfect addition to let us enjoy the backyard year-round, so we began looking at options.”

Scott recalled, “We had this little cantilever umbrella that hung over the space, but it didn’t provide much. For years, we talked about doing a pergola, and I had seen one at one of the homes on Canyon Oaks Golf Course that I loved. It had a flat louvered roof, and I just thought it was so cool. We knew we wanted a pergola that would be low-maintenance, and we didn’t want to go with wood that we would require painting each year. We started looking around and Patio Pros was the company that we just kept seeing over and over again, whether in advertisements or actual projects around town. We really liked their structures and the wide variety of options they offered; the pergola I saw at Canyon Oaks happened to be one of their creations as well. It just became really clear that they were the way to go.”

As it turned out, Michelle already knew Laura Eckstrom, who happened to be a member of the Patio Pros team. “I’ve known Laura since she was little.” Michelle said, “I reached out to her and asked if they could do our pergola and perhaps a couple of other projects we had on our property. She said they could do them all and sent her husband, Ben, over to our house to go over our ideas. Once we met him, we knew they just had the whole package.”

Ben and his team discussed options with Scott and Michelle, visited the site several times, and drew up a few plan variations before landing on a towering 21’6 x 22’ custom aluminum pergola. The structure utilized a free-standing Equinox louvered roof system with a pitched gable allowing for some incredible features—each bringing an added level of excitement and comfort to the Hanosh home. To say they’re thrilled

with the result would be an understatement.

Scott mused, “As a dentist, we can be finicky. We want things to look perfect, and we’ll spend hours making sure things are done the way they should be. When they finished the project, I just remember saying, ‘Wow, this is exactly how I pictured it.’ One of the things I appreciated most was that this wasn’t some type of boilerplate thing; they customized the entire structure to exactly what we wanted. We would throw an idea out, and Ben would say, ‘Sure, it might take a little work, but we’ll make it happen.’ They were able to make it whatever height we wanted, found a way to engineer it so it didn’t interfere with the view of our palm trees, and made sure it had every possible feature we could have wanted. I’m a tech geek, so I just love every single part of it.”

The pergola truly is full of features. The louvered roof opens and closes to whatever angle the Hanoshes wish at the touch of a button. There are electrical outlets on all four posts along with warm lighting throughout and a center fan that works similar to a whole house fan, quickly exhausting any hot air trapped under the pergola. An automated sunscreen can even be lowered electronically to block the setting sun or raised to provide an open view of the backyard. Michelle’s one ask was that she would never have to worry

about rain under the pergola, and this was accomplished by a hidden system of channels and gutters that quickly remove rainwater from the structure during a storm. Best of all, the structure was designed for easy add-ons, such as additional sunscreens or even a projector and movie screen for entertaining.

“They’re just such hard workers.” Michelle said of the team at Patio Pros, “They have great people working in their office who truly care about their customers, and they go out of their way—above and beyond—to make sure their clients are happy. I can’t imagine working with anyone different.” Scott continued, “I appreciate Ben’s interest, as a business owner, in doing something beyond the usual scope—something that’s a little bit different. He took everything as a new challenge and delivered on every single one. He was out here every day making sure everything was done right, and since everything was custom-made for this project, there wasn’t any room for error. His attention to detail ensured there weren’t any do-overs, and that meant a lot to me. I love the structure so much that I can see us having another one built over by our pool.”

Scott and Michelle were so happy with the pergola, they asked Ben and his team to complete two other projects on their property as well—a giant sunscreen for

Michelle’s mom’s house and a craftsmanstyle addition to the front of their own. “My mom’s place has this cool glass garage door that brings the outdoors into the main living space. It’s really something, but it exposed the inside of the house to the street. Ben and his team designed this incredible electronic shade that descends over the garage door to cover it completely, allowing her to see out, but blocking anyone from seeing in. When she wants full lighting, she can just raise it electronically and even retract the garage door. It looks incredible, and she just loves it! The craftsman-style addition to the front of the house allowed us to finally pull the space together. We couldn’t be more thrilled with the work they did for us, and you can be sure we’ll be recommending them to everyone we know!”

If you’re like the Hanoshes and looking to make the most out of your outdoor living space, Patio Pros can help! They can be found online at www.patiopros.com. Here, you’ll find contact information, testimonials, photo galleries, and plenty of information about their services. Check out their Instagram profile @patioproschico and Facebook profile at FB.com/PatioPros to see some amazing patio transformations and start planning your new outdoor space today. As Scott and Michelle will be the first to tell you, it’ll be one of the best decisions you’ve ever made.

THRILL of the GRILL

There are few things as indicative of the summer season as a big backyard barbecue. As the warm sun casts its golden rays, the enticing aroma of grilled meats and smoky marinades permeates the air, creating an irresistible invitation to indulge in mouthwatering delights. The sound of laughter and friendly banter intermingle with the sizzle and crackle of the grill, as friends and family gather around tables adorned with vibrant salads, zesty sauces, and charred vegetables. Juicy burgers,

tender ribs, and perfectly grilled chicken take center stage, tantalizing the senses with their succulent flavors and tempting textures. Summer barbecues embody the spirit of joy and relaxation, offering a perfect opportunity to savor delicious food, forge lasting memories, and bask in the simple pleasures of the season. We reached out to some of our favorite chefs in town for their tips and tricks on making your summer barbecues sizzle this year.

Christian Steinbach, Burban Kitchen

If I go to a friend's barbecue, I always end up either manning the grill or they ask me how I would do it. First off, barbecues should be about having fun and socializing, so make sure to have a cold beer or cocktail in hand! These are my general tips for getting the barbecue started. Look to the following pages for specific tips, tricks, and recipes from my fellow chefs around town!

#1 You can always cook your meat or seafood more, but you can’t un-cook it, so stay on the safe side!

#2 A digital thermometer is a must! For a larger piece of meat, like a tri-tip, you can test multiple locations for an average temperature. It takes the guesswork out of it, and if it’s cooking too fast, you can lower the temperature.

#3 I like to start with a hot grill because it helps clean it. Turn it up and wire brush when it’s very hot. A hot grill also helps your meat or seafood not stick when you first place it. You can lower the temperature after the initial sear is complete.

#4 From my experience, most people season meat, fish, or vegetables like they’re going to eat it right then. A lot of the spice cooks off or falls off during the grilling process, so season it heavily! If you think that’s going to be way too much, that’s when you have just the right amount. For full effect, season it an hour or more in advance—even a full day if you can.

Christian's Secret BBQ Brussels

There are few summer side dishes more delicious than BBQ Brussels sprouts, and grilling them up the right way can make them the star of any summertime barbecue! To start, clean your Brussels sprouts by trimming off the ends and any brown leaves. If they’re super large, make sure to cut them in half—they’ll grill better and be easier to eat!

The following step makes a HUGE difference in how your grilled sprouts turn out. Steam Brussels sprouts over boiling water until al dente or about 75% done, then place them in the refrigerator to chill. Remember to do this in advance so they have plenty of time to cool down.

When you’re ready to barbecue, toss the Brussels sprouts with your favorite barbecue sauce. Once fully coated, you can place them in a wire basket, or straight on your grill, at medium-high temperature. It’s important to note they cook really fast, so be prepared to pull them off within 3-5 minutes, depending on the temperature of the grill. Use tongs and a metal spatula to flip on the grill. Once cooked, the barbecue sauce will caramelize and blacken quickly, giving the Brussels sprouts a great smoky flavor. To add some fun touches when it’s in a serving bowl, sprinkle with cooked bacon bits, parmesan cheese, and drizzle with ranch dressing. Of course, you can always just eat as is. They’re great warm off the barbecue or cooled, and the sky is the limit for toppings. Happy summer!

Jason Colabove, Crush Restaurant

If you’re looking to cook up some awesome backyard burgers this summer, you have to start with great chopped meat. I usually go to S&S and have them grind up some fresh brisket and chuck meat to create the perfect blend. I tend to hand-form 6-ounce patties as I’ve always found that to be the sweet spot. Brush those patties with dijon mustard and your favorite rub or seasoning before it hits the grill for the best results.

INGREDIENTS:

For Tangzhong:

- 2 tablespoons bread flour

- 2 tablespoons water

- 4 tablespoons whole milk

For Dough:

- 1/2 cup whole milk @ 95°F

- 1 tablespoon instant yeast

- 2.5 cups bread flour

- 1 teaspoon fine sea salt

- 2.5 tablespoons granulated sugar

- 1 whole egg

- 1 egg yolk

- 3 tbsp unsalted butter, softened

For Egg Wash:

- 1 whole egg

- Splash of whole milk

INSTRUCTIONS

I like to treat my burgers like I treat my steak—don’t overcook it! There’s more to a burger than just the meat though. Make sure you have a good selection of fresh produce and cheese available to really build the perfect stack, and if you really want to wow the crowd, try this recipe from my friend, Joshua Weissman for homemade buns. It’ll make a huge difference in the end result!

1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.

2. For the primed yeast mixture, add water, whole milk, and instant yeast, and mix together. Store in a warm area and let sit for 8 minutes.

3. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture + the tangzhong mix. Let homogenize. When the dough starts coming together, add the egg and egg yolk. Then increase speed to medium-low until incorporated. Gradually add butter until incorporated, meaning when the dough is mixed, nothing sticks to the sides.

4. Lightly grease a medium-sized bowl, gently fold and place seam side down. Place a damp towel on the dough and bring to a warm area to proof for 1 –1.5 hours

5. To shape, punch the dough down, then flour work surface.

6. Divide dough into six even pieces.

7. To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.

8. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.

9. Place shaped dough in a rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.

10. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.

11. Let rise at room temperature for another 1-2 hours, or until doubled. Before baking, brush with egg wash. Bake at 375°F for 18 minutes until golden brown.

Frank

Always start with a great steak if you're looking to get great results! I prefer to cook my steaks in an iron skillet as the hot iron gives the steak a beautiful crust that you cannot achieve on a standard grill. It also sears in the juices for optimum flavor. I prefer keeping the temperature at exactly 400°F. Season the steak however you prefer, then sear in skillet to desired temperature. Remember to let the steak rest for a few minutes before serving, and top it with my signature steak sauce to really set it off! Simply mix tamari reduction, some sliced jalapenos or serrano peppers, grated fresh ginger, and shiitake mushrooms together for the perfect complement to your steak! Cheers!

In my opinion, the key to grilling anything beef is simple—less is more! Stick with simple seasoning to achieve a delicious flavor that doesn't mask or take away from the natural flavor of the steak itself. I prefer a blend of granulated garlic, kosher salt, and coarse-ground black pepper. Last, and most importantly, brush your steak with melted butter before serving!

Smoking meat is different than grilling it, but a simple change will ensure you get the best results! Once your smoker is up to temperature, and you’re ready to get started, take your meat out of the refrigerator. Do not let the meat sit out until room temperature before putting it on the smoker. The colder the meat, the better the smoke ring!

I love adding big flavor and color to any grilling event, and there are few better ways to do it than with chimichurri! It's an uncooked sauce that you may already be familiar with as either a marinade or a condiment. Regardless of how you use it, it’s a great fresh, earthy summer finish that will wow your guests. Add it to steak or grilled shrimp for a fresh herb and pepper kick! Mix up the ingredients below for my own special chimichurri recipe and enjoy!

Trevor’s Chimichurri

- ½ cup olive oil

- 2 tablespoons red wine vinegar

- ½ cup finely chopped parsley

- 1 diced shallot

- 3-4 cloves of finely-chopped garlic

- 1 de-seeded, finely-chopped jalapeno

- 1 de-seeded, finely-chopped red bell pepper

- ¼ cup cilantro

- ½ tablespoon Kinder’s “The Blend” seasoning

Kennemer, Unwined Kitchen & Bar

Coco Briggs, Butte Creek BBQ Co.

Wes Salisbury, Lassen Steakhouse

Trevor Papp, Kinder's BBQ

Rich Garcia, Red Tavern

I absolutely love bistecca alla fiorentina, but I like a little sauce with my steak. In the summer, I choose a lighter sauce to accompany any kind of steak I make. This sauce can be an Italian salsa verde, but it can also be a Sicilian salmoriglio. I first tried salmoriglio sauce in a restaurant on the Almafi Coast, far from Sicily, but it opened my eyes to it. Try this recipe and see for yourself!

Grilled T-Bone with Potatoes and Salmoriglio

For the Salmoriglio

- 1/6 cup olive oil

- 1/4 cup water

- Juice of a lemon

- 1/2 clove garlic, finely minced

- 1/2 cup fresh parsley leaves, finely chopped

- 1/4 teaspoon of dried thyme

- 1/2 teaspoon dried oregano

- Salt to taste

In a small bowl, whisk the olive oil. While whisking, add the water slowly. Incorporate the water and oil, then slowly add the lemon juice. Incorporate the lemon juice fully, then add your herbs. Remember to taste. Slowly add salt and taste again.

For your potatoes

- 1 pound of Yukon Gold Potatoes quartered

- 2 tablespoon of olive oil

- 1 minced garlic clove

- 2 teaspoon of Italian seasoning

- 1/4 teaspoon of salt

- 1/4 teaspoon of pepper

- parmesan cheese for garnish

Place your potatoes in a large bowl and mix with the olive oil, garlic, Italian seasoning, salt, and pepper. Place the mixture in a sheet of foil and wrap the foil around it completely. Place on the grill on medium-high for a total of approximately 20 to 25 minutes with one turn at the halfway mark.

Remove your T-Bone an hour before grilling. Preheat your grill to medium high temp. Brush the steak on all sides with olive oil and season with a generous amount of salt and pepper. Grill the steak on one side for five minutes. Flip over and grill the other side for another five minutes. Flip to its original side. If you want those perfect grill marks, make sure the steak is placed on the grill in an opposite direction than it previously was. Grill for two minutes, then flip and grill for two more minutes. Check the internal temperature of the steak. It should be at 125 degrees. Take it off and let it rest for about five minutes. If you like your steak done a little more well, leave it on as long as you would like.

Plating: After five minutes of rest, place your potatoes on one side of your platter and place your steak on the platter next to it. Spread the salmoriglio sauce over the steak and potatoes. Enjoy!

Kristina

We always season our tri-tip with Traeger's Blackened Saskatchewan Rub and smoke it at grill temperature—225 or below until the internal temperature of the meat reaches 120-130. I remove the tri-tip from the grill and wrap in foil to keep warm, then turn the temperature of the grill up to 450 or higher. I return the tri-tip to grill and sear on both sides for a couple minutes to lock in the flavor!

Clarkson, Hudson's Appliance Center

Tom Sittman, Parkside Tap House

When friends gather ‘round to talk about summer barbecues, it’s always centered around steak. What’s the perfect cut? What’s the perfect temperature? How do you get that perfect crust, sear marks, or properly lock in the flavor? Somehow, chicken always seems to get left out of the conversation, but it’s always been a big part of my summer barbecues. Not only is chicken a healthy option, but it’s also one of the most versatile, and grilling chicken has always been one of my favorite ways to prepare it. In my opinion, it should be a welcome part of every summer barbecue!

One of the main gripes regarding barbecued chicken is how quickly it dries out. Chicken cooks quickly and, without proper preparation, it can be easy to lose all the flavor and juices to a subtle mistake in timing or temperature. An easy way to safeguard your chicken and keep it from drying out too easily, is to soak it in a brine for a few hours before you grill it. If you’re really looking to protect yourself from having to potentially make another run to the grocery store, give yourself an extra hand by soaking it in that brine for a full 24 hours before your barbecue. It can take it! It’s also a really easy way to add flavor.

When it comes to creating the perfect brine, you can either go simple with a solution of salt and water, give it a little additional sweetness with sugar, or take it to the next level with some flavors that will really make your grilled chicken sing. My go-to is equal parts salt and sugar dissolved into enough liquid to cover the chicken. I tend to add some fresh and dry herbs along with spices like peppercorn to kick things up a notch. Some bay leaves and whole garlic cloves in the brine will make it a dish to remember! Keep that thermometer on you and shoot for an internal temperature of 165°F to make sure your chicken is perfectly grilled before serving. Brush on some of your favorite barbecue sauce while on the grill to get a nice caramelized skin, add it after to kick up the flavor, or just rely on all that work you did earlier with the brine. No matter which way you serve it, I’m confident it’ll be some of the best grilled chicken you’ve had. Serve it alongside my vegan potato salad recipe below, and you’ll be the hit of any summertime barbecue!

Tom's Vegan Potato Salad

- 5 lbs red or blue potatoes

- 1/4 cup garlic

- 2 shallots

- 1/2 bunch parsley

- 1/2 cup sherry vinegar or apple cider vinegar

- 1/4 cup E.V.O.O.

- Salt and pepper to taste

- Pinch red pepper flake (optional)

Boil potatoes, then strain and let cool—the colder they are, the better they will hold together when cut. Cut potatoes into medium dice or half inch by half inch. Chop garlic, dice shallots, and chop parsley. In a large bowl, combine potatoes, garlic, shallots, parsley sherry vinegar or apple cider vinegar, and extra virgin olive oil. Add salt and pepper to taste. You can also add red chili flakes if you want to add a little heat. Cover and place in your refrigerator for an hour before serving. Will hold over night.

New Memories made in memory of

Carol Oiler and her husband purchased their first home in Corning in 1976. Built in the 1940s, the home was unsurprisingly full of character and had no shortage of eccentricities. As Carol notes, “Nothing in the house was square or level. To be perfectly honest, I didn’t care for the house much at all; I always thought there was just a lot of work to get done in there.”

One area that certainly needed some work was the kitchen, which clearly showed the home’s age. Though the cabinetry itself was made of beautiful hardwood, the white-washed facade and green tile throughout the kitchen left plenty of room for improvement, and as a person who always took pride in her love for cooking, Carol was definitely ready for it. When her mother passed away in January, she took the money gifted to her and decided to renovate the kitchen in her memory.

Carol began looking at options for her kitchen remodel and found through her daughter that an old family friend, Ric Powers, was the manager at New Again Kitchen Remodeling. “There was lots of history there.” Carol laughed, “We sat and

visited, talking about Ric’s mom’s fried chicken and remembering the past. The kitchen remodel flew right out the window. I had never worked with a woman who worked as hard as Ric’s mother did, and it became clear that he inherited those traits from her. I gave him a general idea of what I wanted, and he showed me all the options they had available. I told him I wanted something that would be easy to clean and keep clean. I wanted clean lines and a look that would remain timeless through the next few decades. He took all my needs into consideration and came up with a design that was just perfect for me.” Ric put in the order and set up a schedule for Carol’s remodel.

New Again’s team arrived on time as expected and set out to create a new and vibrant space for Carol. They replaced the worn kitchen cabinets with beautiful Parriott wood cabinetry with Havana doors, a café finish, and Jeffrey Alexander door hardware. They completed the look with a stunning Florence quartz for the countertops and backsplash along with a 50/50 Dawn sink and Karran LaGrange faucet to match. The veining in the quartz perfectly

complemented the appliances Carol had purchased, and she couldn’t have been happier with the work they did.

“I was really excited going into the remodel, and I’m so thrilled with the final result.”

Carol raved, “This kitchen was done in remembrance of my mother, and she would have just loved this. New again did all the cupboards, countertops, and backsplash. They even did the appliance installation which wasn’t their job. The three men who worked here really put in a lot of effort as nothing in the house was square or level. They worked around those issues and made the best of everything. It all turned out so beautifully. The old cupboards were so shallow, and these are the exact opposite. I now have three-to-four times as much cupboard space. The whole thing took them just four days, and I couldn’t be happier. I plan on referring them to everyone in the future and, in fact, I already have!”

If you’re looking to build the kitchen of your dreams, look no further than New Again. You can get in touch with them by calling (530) 899-2888 or visiting them at 1108 Mangrove Avenue in Chico.

BBQ Trick

When I heard the theme of this issue was BBQs, the image that popped into my mind was that of the three-legged barbecue. One three-legged barbecue, in particular, is seared into my memory because it was involved in a prank that taught me some valuable lessons.

The prank I refer to was carried out by an unoccupied house I was showing to a young couple. The house had been beautifully prepared for sale by the owners. It was newly painted, and a new redwood deck had been built on the back with stairs leading down to a fresh and shiny concrete patio. The deck was neatly appointed with potted plants and that three-legged barbecue.

The prank goes like this: The Realtor guides the clients through the house. The house is bright and fresh and smells good. The back deck is the crescendo of the showing. As the clients happily take in the relaxing atmosphere of the setting, the Realtor turns to retrieve his papers from the kitchen counter. But he is stopped short by the newly installed selflocking back door.

The Realtor calmly strides around the house to the front door. Locked. He returns quick-stepping to the back deck. He feigns nonchalance as he pulls at window screens and searches for

anything unlocked. He peers through the back door glass at the kitchen counter. Yes, the car keys are there, too. And no cell phone because they hadn’t been invented at this time in his career.

He searches frantically now and spots a narrow opening over the upper casement of a double-hung window toward the far corner of the deck. He slides the barbecue out of the way and begins fiddling with the window screen. He needs height now. A short stool plant holder at the other end of the deck looks just right. He sprints toward the stool. An errant kick into one leg of the three-legged barbecue sends the whole apparatus crashing to the deck and spewing a toxic mess of ash, old briquettes, and grill grease across the deck, down the stairs, and spreading over the shiny new patio.

Yes, valuable lessons were learned, like how to maintain a professional demeanor around horrified clients, and just how hard it is to scrub grill-grease and ash off of new deck boards and fresh concrete.

Doug Love is Sales Manager at Century 21 in Chico. Email dougwlove@gmail.com. Call or text 530-680-0817.

Sherry's experience and expert knowledge of the Chico market, combined with her incredible ability to work with others and negotiate deals, made the sale of our home smooth and successful. I highly recommend Sherry as a realtor.

- Jared Debock, Chico

An Elegant Custom Estate with exquisite craftmanship, sophisticated style and timeless luxury!! When entering through the double handcrafted wood/beveled glass front doors, you will peer right into the backyard with a wall of windows, inviting all of the greenery and natural light into the home! An entertainers delight with 16' soaring ceilings, crown molding, hand carved alabaster chandeliers imported from Spain in the dining and entry way, custom wood cabinetry and library ceiling in the office, gourmet kitchen open to the family room with 6 burner range, dual ovens, dual dishwashers, Sub-Zero refrigerator, and a built-in wet bar with 60 bottle white wine frig. In addition, there is a climate controlled red wine closet that hold approx. 600-700 bottles. This home has so much to see.

Dreams DO come true! This home proves it! End of the cul-de-sac, gazing out your living room windows at Chico's crown jewel—Bidwell Park!! Remodeled kitchen with granite countertops with moveable island and brand new LVP flooring! Master bath features heated floors (including walk-in shower), bidet/toilet and HUGE walk-in closet! Newer heating and air! Dual pane windows overlooking picturesque front yard that is a true gardeners delight! Flowers galore-owner had an amazing green thumb and has the awards to prove it! Backyard has composite decking overlooking the lush, Zen 'Garden of Eden'! 4bedrooms/ 3.5 baths-many bedrooms have exterior entrances leading to many possibilities! Don't miss this one-of-a-kind home in a highly sought after rare location-you will not be disappointed!

Stunning log home in the Chico foothills with expansive views of the valley and the coast range. Upon entering through the oversized front door, you walk into the great room with its towering 20' foot ceiling. To your right is the huge kitchen any chef's dream with its extra-large island, 5 burner stove with double oven, too many cupboards to count and second prep sink. In front of you is the open living room and the prow of the house with its wall of windows and sliding glass doors that open onto the 1500 sq. ft. composite Trex-type deck, wrapping around 3 1/2 sides of the house surrounded by horizontal stainless steel custom railing. From this deck you can enjoy the view and the beautiful sunsets or the stars as you look over your 15-plus acres of forest. Call to see it today!

Bed: 4.0 Bath: 3.0 SqFt: 3,888 Price: $1,170,000

This North Chico home is everything you could ever want and more. Step inside through an elegant archway to find vaulted ceilings, luxury flooring, large windows, gas fireplace, and a nicely sized living space to relax and hang out with loved ones. Open to the living room, this kitchen will make everyone want to be the chef. It features granite countertops, stunning Hickory cabinets, a gas range, stainless steel appliances, and a large breakfast bar. The master bedroom has a walk-in closet, private access to the backyard, and a bath with dual sinks, granite counters, tile flooring, and a tile shower. Other amenities include ceiling fans throughout, recessed lighting, a separate laundry room with storage space, a detached 2-car garage, and much more!

Bed: 3.0 Bath: 2.0 SqFt: 1,635 Price: $455,000

"I would recommend Effie Khaki to absolutely anyone who is selling or purchasing a home. I have complete confidence and trust in Effie's professionalism, expertise, and commitment to all of her clients. I purchased and sold my first home with her over the last 5 years. Effie will always exceed your highest expectations."

-Jenifer Crawford

Pssst! The owners will be jetting off to a far away place, leaving behind this delightful home that seems to echo years of laughter and happiness. As you enter the home, you will be immediately drawn into its warm and happy aura. The spacious living and dining rooms have held numerous parties and entertained many family members and friends. The joy can be felt throughout each and every space of this gorgeous home. On cold and rainy days, you'll enjoy snuggling up and warming your toes near the cozy fireplace. The kitchen, with its breakfast bar, granite counter tops, gas stove/oven, microwave oven, and a refrigerator is a dream for any cook. This home offers an open floor plan, high ceilings, dual pane windows, whole house fan, indoor laundry room with sink, plus side-by-side washer and dryer. The master suite boasts his and her closets, dual vanity, and granite countertops.

To top it off, the yard is beautiful with its darling dining patio, mature landscaping, and offers plenty of space for gardening. This home is also equipped with a 3-car garage, with one of the spaces currently used as a media room. Here, whether working in the garden or just relaxing on the rocking chair on your patio—today, tomorrow, or the whole week need not mean urgency!

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 brick work, 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: $55,000

Situated in a wonderful neighborhood in lower Paradise with an easy commute to Chico, this amazing property once held a 2 bedroom, 2 bath, 1370 sqft home with a 2 car garage. The previous home was on PID water, septic tank and had a natural gas. The seller does not have information about the condition of the septic tank—buyer to investigate. Price: $39,500

Bed: 3.0 Bath: 2.0 SqFt: 1,765 Price: $549,000

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

Put That Checkbook Away! 3 Smarter Ways to Support Your Charities

“That’s nice you gave to charity, but it doesn’t help on your taxes” - Every accountant when you don’t itemize

With the standard deduction at nearly $14,000 per person, it makes sense why nearly 70% of people don’t itemize their taxes. However, that means most people lose an important tax benefit if they donate to charity. Fear not, tax-avoiders: Here are three tax-advantaged strategies you can use to support your nonprofits.

1. Most people don’t realize charities can often accept appreciated stock or real estate. Giving assets allows you to avoid capital gains tax on the appreciation, take a deduction for the full market value, and reduce concentrated positions in your portfolio. You may want to give multiple years’ worth of donations in a single year, to take a larger deduction by itemizing your taxes.

2. If you’re 73 or older, odds are you’re taking an annual required distribution from your retirement accounts, which

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

adds to your taxable income. This presents an opportunity for a shadow deduction. You can use what’s called a QCD (a Qualified Charitable Distribution) to direct some of that required distribution directly to a charity. You’ll avoid the income tax from the distribution while preserving your standard deduction.

3. How would you like to take a big tax deduction this year, but maintain the control to grant money to recipients down the road? Donor Advised Funds are popular tools for just such an occasion. If you’ve got a windfall income (e.g., a bonus, a settlement, or the sale of highly appreciated assets) and need a big deduction to offset, you may want to consider a DAF. The best part? DAFs can be invested for income to maximize their grant-making ability over time.

This is not specific tax advice, and your situation may vary. If you’ve got questions about your charitable giving, or anything financial planning related, give us a call at 530-487-1777. We’re here to help.

Part of the world again

Most of us don’t think about how our dayto-day activities connect us to the world around us—how one day we could actually miss going to the grocery store or just having an ordinary conversation about the weather. Kaliahna Tripp of Happy at Home shares how important just a few hours a week with an in-home caregiver can be to a senior.

Kaliahna was first exposed to the field of caregiving in San Luis Obispo. She worked in an assisted living center and discovered that senior care was her calling. Kaliahna smiles and shares, “It sounds so corny to say, but I just really love old people. It was like a whole new population in my life that I’d never had, and I just loved it; I loved them, loved their stories, and their history. I just had so much fun with it.”

Originally, her plan was to open her own senior facility. However, while attending college, she began working for an in-home care company because their flexible hours allowed her time to study and attend class. This move from a large center to more personalized care shifted her focus. “That was actually where the lightbulb went off because people were so much happier at home. It was amazing to me how just a couple of hours a week could make

such a huge difference in someone’s life.”

Following her graduation from Chico State, her parents offered to help fund her concept of a care-giving company. “It’s been cool to create something that just started with an idea. My parents and I sat on the patio at Starbucks with napkins, drawing out logo ideas and talking about what this could be.” That idea is now Happy At Home, a business that has provided jobs and care to hundreds of people and is celebrating its 10-year anniversary.

Having the experience of working both at a large facility and an in-home service, Kaliahna sees the benefits of aging in place. Happy at Home allows seniors to get personalized one-on-one care designed to meet their needs and help them maintain a sense of independence. By remaining at home, they are able to preserve a sense of familiarity with their surroundings which is extremely important in cognitive function. Happy at Home offers assistance with all activities of daily living including bathing, dressing, restroom use, and eating. They also help with homecare services like cooking, transportation, pet care, laundry, and shopping. Kaliahna says that no matter what they’re doing, they’re always providing companionship and supervision. They can visit the home for as little as

two hours a week or as much as 24 hours a day. Kaliahna personally meets with every client and their family to develop an initial care plan and offer advice on what assistance and tools would be required to provide optimum care. She’s adamant about matching the right caregiver to the right client, thereby ensuring a positive experience. While her 60 employees may have different specialties, from working with stroke survivors to those with dementia, they’re all caring individuals. She says, “I like people with experience, but it’s not required. We can train anyone on anything except how to be a good person. They have to have heart.”

She shares a story from one of her earliest clients at Happy at Home named Charles. “All we did was take him shopping twice a week, two hours each shift. He liked to go to Barnes and Noble and the grocery store.” She was doing her check-in phone calls to see how everything was going and if he was happy with his caregiver. She says, “He got all choked up, and he told me, ‘I am a part of the world again’.”

Happy at Home can be reached through their website www.happyathomecares.com or by calling 530-774-2127.

Change a Child’s Story

Imagine being uprooted from all that’s familiar to you, removed from your home, neighborhood, family, and friends. Imagine being thrust into an environment totally foreign to you. This is your new normal, moving from place to place, each one different with its own set of rules and routines. Now, imagine you’re only five years old. Scary isn’t it, feeling all alone and voiceless in an unfamiliar place… but it doesn’t have to be. There is someone who can help.

CASA or Court Appointed Special Advocate is a program of Northern Valley Catholic Social Service based here in Northern California and their mission is to provide advocacy and support to children in the foster care system. The goal is to offer assistance to every child in the system, but as of right now, only 12% of these children are assigned a CASA volunteer to act as their voice. The children they support range in age from birth up to the age of 24, but most are between the ages of 5 and 18 years.

Lisa Michels is the Training Coordinator

for NVCSS CASA and explains that CASA volunteers work one-on-one with their child and “have the opportunity to know the child without an agenda, really getting to connect with the kiddos.” Anyone can refer a child who is in the dependency system to CASA. Referrals are received from judges, social workers, teachers, coaches, and foster families. According to their website, NVCSS CASA “trains and mobilizes community volunteers to advocate and make a difference for abused and neglected children in foster care. They stand up for them, speak up for them, and champion without compromise for what’s in their best interest.”

Tina Wolfe is the CASA supervisor for Butte County and knows firsthand just how important an advocate is for children experiencing foster care. Prior to working for the program, Tina was a CASA volunteer for six years and was assigned to several cases over that time. She shared that many times, “CASAs are the longest-lasting relationship these children have while in foster care. CASAs care, help, mentor, and speak up for what is in the best interest of each child

during such a confusing & scary time. But often, they stay in that child’s life long after their ‘job’ is over because they become part of the child’s ‘family’ and support system.” That is the case with Tina and Matthew. Matthew was seven when Tina was assigned to his case and over the course of their five-plus years together, he moved five times, was enrolled in five different schools, and had countless people go in and out of his life, but Tina was the one constant through it all. “The novel that I could write about the things this kiddo and I have been through together in the past five-and-a-half years still blows my mind. Being a CASA hasn’t always been easy and there have been days that I wasn't sure I was going to be able to achieve the outcome I believed in my heart he deserved.”

Fast forward to January of this year, when Tina was invited to attend Matthew’s adoption ceremony, she remembers, “To see this happy 13-year-old young man, surrounded by so much love as his family, friends, social workers, CASA, and teacher came together to celebrate his forever family was one of the most incredible

experiences I’ve ever been part of.”

The special bond that is created between a child and their CASA enables the volunteer to get a different perspective on what’s going on in the child’s life. They meet with them out in the community, sometimes meeting in school, walking in the park, or maybe taking them out for a treat. For instance, one CASA child used to share, “That’s my bench there” when pointing to a seat in front of Shubert’s Ice Cream because that was where he and his CASA volunteer would meet and spend their time together.

Being a CASA volunteer can change a child’s story. Lisa tells of an early volunteer from one of their first training sessions and how years after being there for her CASA child, she would get little text updates letting her know, “I have a career now” or “I have two children now.” She says, “I like to say that we plant seeds and they all germinate at different times.” That change in the child’s story may be apparent early in their time with the CASA or may not manifest itself until the child is a grown adult out in the world.

“It’s important to remember that these kiddos have been detained through no fault of their own due to abuse or neglect, and they are not in their own homes. There are a lot of adjustments going on. To have one person dedicated just to them, with no hidden agenda, and no investment in the process, is crucial. That person’s only goal is to be there for them.”

“To give a child a CASA is to give them a voice. To give them a voice is to give them hope, and to give them hope is to give them the world.” This quote comes from the book "Someone There For Me" published by the CWLA Press and edited by National Court Appointed Special Advocate Association. It encapsulates a large truth so succinctly.

If you are interested in changing the story for a child in foster care and learning more about becoming a CASA volunteer, go to their website at: https://nvcss.org/casa/ or send an email to CASAinfo@NVCSS.org.

RADIANCE

Adventist Health

Feather River Health Center

5125 Skyway, Suite A

Paradise, California

6283 Clark Road, Suite 5

Paradise, California

530-872-2000

AdventistHealth.org/RChristenson

Feel more at home in your skin. Cosmetic Botox and dermal filler injections can reduce signs of aging and help you look younger by addressing concerns with lines from your forehead and eyebrows to your eyes, lips, nose, chin, neck and earlobes. In addition, we provide treatments for jaws and face shape adjustments. Botox injections can last as long as 4 months, while dermal fillers can last up to 18 months.

Renee Christenson, PA-C, is a board-certified physician assistant specializing in dermatology. She provides a variety of treatment techniques including anti-aging treatments, Botox injections, cosmetic lasers and dermal fillers. All cosmetic treatments are cash pay only and can be scheduled following a consultation.

Renee Christenson, PA-C General, Surgical and Cosmetic Dermatology

It’s easy to have big dreams, set lofty goals, and expect to achieve them with ease when starting a new business. That truth is even more poignant for young entrepreneurs who lack experience in the industry they’ve chosen to try their hand at. As any seasoned business owner will advise, you don’t know what you don’t know, and you’ll spend much of your career as a business owner learning those things in the most difficult of circumstances. Because of those

experiences, you’ll likely become less of a dreamer and more of a pragmatist focused on the bottom line rather than the big picture. Wes and Jenn Salisbury of Lassen Steakhouse and Lassen Gardens are those dreamers. Without any experience running restaurants, they dove in head first with big dreams and lofty goals. They received plenty of advice to alter their strategy, hearing time and again things would change once the novelty wore off. A year and a

half later, the novelty has indeed worn off, but their trajectory has remained the same. Their strategy, outlined in an article we wrote for their grand opening in January of 2022, hasn’t changed to this day. Their goals and dreams, however, have continued to grow, and as both are quick to tell you, they’re just getting started.

“Don’t get me wrong; it hasn’t been easy.” Wes laughs, “There was a lot we didn’t

know getting into this business. I had experience working in kitchens as a cook, but I had never managed employees or run a restaurant before. It’s one thing to be in charge of the grill; it’s something else entirely to be in charge of a large staff full of different needs, personalities, and ambitions. We are really blessed to have an incredible group of people working with us at Lassen Steakhouse and Lassen Gardens who have made this experience absolutely wonderful over the past 18 months. Each position is so important, and we’ve been really fortunate to land the group we’ve got. The way everyone comes together each shift is really impressive—like a symphony.” Jenn continues, “We really couldn’t do what we do without them, and I believe they have all played an integral role in allowing us to remain laser-focused on the strategy we created when we first opened the business. Thanks to them, we have been able to provide our customers with an experience we feel is unparalleled in the Northstate.”

The couple has stuck to that original strategy through thick and thin, often being advised by local industry insiders to significantly raise their prices or risk failure. As Jenn said in our original article in January 2022, “We wanted to make the restaurant as accessible to as many people as possible, so we priced everything with that in mind. If we can keep seats filled with lower prices, without sacrificing quality, then we can make smaller margins per customer and still be successful. We like to think of our model like In-N-Out Burger—their prices are fair, their quality is impeccable, they always have a line around the block, and everyone leaves happy.”

Since then, Lassen Steakhouse has experienced multiple major equipment failures, a months-long shutdown of the entire Highway-99 corridor, family tragedies, and plenty of other experiences that would cause most to deviate from their original course, attempting to recoup those unexpected losses by significantly raising prices. Instead, they’ve done the opposite by taking the loss upon themselves and remaining customer-centric. Wes sums it up by saying, “Significantly raising prices would have been an immediate solution to a short-term problem, but we wouldn’t have remained true to our mission. Our customers are everything to us. It may take longer to reach our goals working through setbacks

this way, but we have plenty of time. We aren’t going anywhere, and remaining true to our customers ensures that.”

Side-by-side with the other steakhouses in town, Lassen Steakhouse’s menu continues to prove their commitment to that mission with pricing at or near half of their competitors. To top it off, their steaks are all served with a choice of soup or salad; a side of vegetables including asparagus, Brussels sprouts, or squash medley; and one additional side consisting of loaded mashed potato, roasted red mashed potatoes, or rice pilaf—a considerable added value over the offerings of others. Their beef is still sourced from R&R Quality Meats & Seafood in Redding, all steaks are hand-cut and aged in-house, and the server will take your order for a different size cut even if it’s not on the menu to make sure the meal is just right. “Everyone has different needs and different tastes.” Wes says, “Some people have bigger appetites than others, and we don’t want either side to feel like they have to order a size that isn’t right for them. Our servers ask what the customer is looking for, and we’ll cut a custom size in the kitchen to match.”

Unlike the restaurant side of the business,

Jenn had a decent amount of experience with planning and hosting corporate events, weddings, and birthdays. She decided to double down on their restaurant philosophy when she opened the doors to their wedding and event venue, Lassen Gardens, late last spring. “Just as no two appetites are created equal, no two events are quite the same.” Jenn says, “We wanted to extend the same concept we had for Lassen Steakhouse to our event venue and make our stunning property affordable and approachable to as many people as possible. We have four standard packages for those looking to plan their event as quickly and efficiently as possible, but we also have an a la carte menu that allows clients to custom-tailor the venue to their exact needs. It gives customers the the opportunity to better work within their budget while still getting the things that matter most to them.” That mindset received quick support from the community, and Lassen Gardens’ calendar quickly filled up. Within a few short months of opening, they were completely booked for all the events they were comfortable hosting in 2022.

Much like the steakhouse, they used the revenue from those events to bring even more to the community, inviting visitors to

experience Lassen Gardens with programs like Lassen Idol, their hugely popular karaoke competition, and live music on their outdoor stage. That generosity played an even more impactful role this year when an oversight in Chico High School’s prom left hundreds of students without a means to attend the event as tickets to the original venue were sold far beyond capacity. Jenn saw a post on Facebook from a number of frustrated parents and students, and without so much as a second thought jumped in to make a difference. “It was the right thing to do.” Jenn smiles, “Everything was just sort of serendipity. We had the venue, and it surprisingly wasn’t booked for that particular evening. I just figured we had the opportunity to make a difference in the lives of hundreds of students, so why shouldn’t we? Those kids had been through a lot. The seniors started high school in 2019 and only made it through one semester before the pandemic hit. The juniors started high school in 2020 with online learning. Both of those classes have been through enough and not having prom would have just sealed the deal, in my opinion. We were honestly just thrilled we could help.” Not only did they help, but they did so at no cost to the students or Chico High School, simply donating the venue entirely. Choking

PHOTO COURTESY KAYLA WEBB

up so subtly, Jenn remembers, “It was really just a beautiful experience. So many parents reached out to us to tell us how thankful they were that their students were able to experience prom with their friends. The students who attended prom here were so sweet, thankful, polite, and respectful. Everything just came together in such a wonderful way. It was the perfect event.”

After a year of events at Lassen Gardens, it’s fair to say Jenn has honed her skills when it comes to wedding and event planning and coordination. It’s no easy task either, as anyone in the industry will attest. With no shortage of moving parts and plenty of opportunities for something to go wrong or fall through the cracks, it takes more than just a detail-oriented individual to keep all those plates spinning; Jenn and her team have proved time and again that they can do just that. “Just like anything else in business, it isn’t easy, but we do our best to make it look like it is.” Jenn says, “At the end of the day, we’re in the business of making memories. We want to make sure the venue is picture-perfect for all those oncein-a-lifetime photos. We try our best to take everything off the plate of the people who the event is honoring so they can focus on being in the moment and fully experience everything. Finally, we do our best to create the most fun atmosphere possible so everyone can enjoy those moments together with them. It’s a big undertaking, but we love every part of it. Whether a wedding, birthday, anniversary, or any other event, we put the same level of attention to detail into each and every minute of the process and give it the same care we would if it were our own.”

Wes finishes with, “It’s all part of what we’ve come to call the Lassen experience. We want everyone who walks through our doors or onto our property to know that they’re family. Their support and consideration means the world to us, and it’s allowed us to do so much more than we ever imagined in so much less time than we ever thought possible. This has been a dream come true for both of us, and we can’t wait to see what the future holds.”

Besides supporting two of the kindest and most generous people at the helm of a local business, there are plenty of reasons to visit Lassen Steakhouse and Lassen Gardens. If you’re looking for entertainment, Lassen Idol is set to kick off its 2023 season of karaoke competitions on July 8th. Live music returns to the outdoor stage in July as well with a list of performers we can’t wait to see. Club Lassen, an exciting new late night experience, is also in the works with plans to launch later this summer.

On the end of dining, the first Thursday of every month is Tomahawk Thursday with delicious 40oz tomahawk steaks on special; Lassen Steakhouse’s signature clam chowder is available every Friday night; and there’s word that their elusive brunch may become a mainstay in the very near future. Finally, the beautiful patio overlooking Lassen Gardens is open for outdoor dining nearly every night of the summer, and Lassen Gardens itself has opened up more days in its calendar for event bookings throughout 2023.

If you’re looking for an out of this world experience, you’ll find it at Lassen Steakhouse and Lassen Gardens. Reservations, menus, and more information are available online at www.LassenSteak.com and don’t forget to follow them on Facebook and Instagram for specials, events, and announcements. If you’re looking for more information on Lassen Gardens, visit the venue online at www.LassenGardensEvents.com

During the Summer Watermelons Rule

If a method existed where music could play as you read this article, the selection would be Watermelon Man by jazz legend Herbie Hancock. If smell could waft off of the page while you read, the soft scent of watermelon would caress your nose. For the majority of you, the imagined taste of watermelon makes your mouth water right now as you read this. However, the recipe listed later will really make your mouth water.

If you’ve seen the movie Forrest Gump, imagine the scene in the barracks where the characters are scrubbing the floor and reciting the many uses of shrimp. This list goes on and on. Believe it or not, you've also got a whole slew of watermelon recipes. You’ve got watermelon salad, watermelon skewers, watermelon sorbet, watermelon lemonade, watermelon gazpacho, watermelon smoothies, watermelon mojitos…

And maybe just plain old watermelon: the heart, ice cold, cut in bite-sized chunks, horrendously sweet, a juice inundation on the tongue, the “food of angels.” You want some right now don’t you? Well, you know where to get it, because they sell it just about everywhere around Chico.

One in a Mellon

Watermelon is back in season and hitting some of our favorite Butte County restaurants. Don't miss these specials while they last!

Watermelon Salad

Unwined | 980 Mangrove Ave, Chico

Built on a watermelon foundation, this is the perfect summertime salad.

Watermelons need a hot, sunny climate in order to flourish and take 85 to 100 days to mature. Most have red flesh, but some have white, yellow, orange, or even green. Watermelon sweetness is measured on the Brix Scale, with the sweetest being in the 11 and 12 range. This brings us to the age-old question. How can you tell if a watermelon is sweet?

The other day a guy was in the market tapping on a watermelon like a bongo player at a beatnik festival. Sounds good, doesn’t it? A deep, hollow thump, a little echoey? Nope. The REAL way to determine if a watermelon is ripe and sweet is the yellow area on the bottom of the melon called the ground spot. Look for brownish or black dots—sugar spots— as they are a sign of sweetness. However, black and white specks can be belly rot. No bueno! Also, look for dull skin with no soft spots!

Watermelon is that one fruit we simply can't get enough of, and during the summer, there's really nothing quite like it. Check out our recommendations on the right and our watermelon mojito recipe on the next page!

Tiger's Blood Cocktail

Parkside Tap House | 115 W 3rd St, Chico

Sweet and refreshing, watermelon puree is the star of this cocktail.

Watermelon Sherbet

Shubert's | 178 E. 7th St, Chico

Shubert's summertime special is back for a limited time!

Watermelon Mojitos

Sweet, fruity, refreshing, and undeniably delicious, watermelons are without a doubt the perfect summertime treat. There are few better ways to delight in all they have to offer than mixing them in with one of our favorite summer drinks—a mojito. The recipe below will help you mix up a pitcherful.

Ingredients

12 mint leaves

4 cups chopped watermelon

12 ozs. rum (Havana Club Añejo Blanco)

4 ozs. Lime juice

4 ozs. Simple syrup

16 ozs. Soda water Ice

Directions

Muddle the mint leaves and watermelon until they turn to juice. In a large pitcher, add rum, lime, syrup, and soda water. Mix with mint/watermelon juice. Add ice. Fill tumblers with clear ice. Pour mix over ice. Garnish with mint leaves and watermelon.

The

GRILL

Imagine

A Chico State restaurateur has teamed up with local families to create a vibrant new dining experience. Together, they are bringing a fresh and exciting new energy to the downtown food scene that is sure to delight.

Feel

Step into our home in the heart of Downtown Chico. Our experienced team is ready to welcome you to The Grill at the Diamond, set in the beautiful Historical Diamond Hotel. Visit once and become a part of our family.

Discover

Come spend a night out with our upscale yet approachable comfort food, expertly crafted cocktails, and warm and thoughtful service. Sit back, Relax, and Enjoy the best of what Downtown Chico has to offer.

| 530-899-3000

Butte County's Farmers Markets (Part 1)

Farmers markets are vibrant and bustling spaces where local farmers, artisans, and producers come together to showcase their goods and connect with the community. As you stroll through the market, you'll find an abundance of fresh, seasonal produce, colorful fruits and vegetables, fragrant herbs, and locally sourced meats and dairy products. The atmosphere is filled with lively conversations, the aroma of freshly baked bread, and the sound of musicians playing in the background. Farmers markets promote sustainable agriculture, support local economies, and foster a sense of community by creating a direct link between consumers and the people who grow their food. Whether you're seeking organic ingredients, artisanal products, or simply a place to gather with friends and family, farmers markets offer a delightful sensory experience that celebrates local culture and nourishes both body and soul.

The Chico Certified Farmers’ Market (CCFM) provides exactly that, bringing fresh, quality, locally-grown food, and handmade artisan products from all over Northern California to their markets in Chico. CCFM's first Farmers’ Market began here in 1980 and has since expanded to three. They can be found at 2nd and Wall Streets in Downtown Chico, on Saturdays from 7:30 AM - 1:00 PM, year-round; Wednesdays in the North Valley Plaza from 7:30 AM - 12:00 PM, yearround; and their brand new market, which started on Sunday, June 25th in Meriam Park which will continue on Sundays from 9:00 AM - 12:00 PM through October. In addition to their markets, the CCFM hosts a holiday craft fair at their Wednesday market in November and December.

The Chico Certified Farmers’ Market offers protected bike valet parking free of charge at their Saturday and Sunday markets encouraging the community to bike to the market and enjoy the beautiful scenery along the way! They also offer an EBT program, through Center for Healthy Communities, that allows EBT customers to use EBT at the market. They will even match the funds up to $15! That’s more bang for your buck!

WIC also supports the farmers' market community by offering a yearly Farmers' Market Nutrition Program (FMP) where they offer participants a $30 voucher booklet they can spend at the market on fruits, veggies, and herbs. Center for Healthy Communities also has a grant to match senior and WIC FMNP checks! This program is called Extra Bucks. That's twice the bang for your buck again!!

At the Chico Certified Farmers’ Markets, shoppers can find an unlimited selection of fresh-picked, locally-grown fruits, vegetables, nuts, honey, olive oil, rice, grass-fed beef, lamb, ham, chicken, pork, eggs, herbs, flowers, plants, fresh-baked artisan bread, handcrafted goods, and prepared foods. Visit on Wednesday, Saturday, or Sunday and check out a few of our favorite farmers on the following spread!

Bruce Balgooyen, Allyson DeSoto, and Rebecca Peake make up the lively trio behind Farmalot, a Chico farming tradition since 1988. Originally from New York, Bruce began farming with his first set of tomato plants at just five years old. Today, his family is famous for their Japanese cucumbers which sit alongside endive, radicchio, fennel, broccoli, onions, winter squash, and ornamental kale.

Lor's Produce

Manned by Tony Lor and Ha Moua, Lor's Produce has been farming year-round in Butte County since 1989. Their seasonal offerings include carrots, tomatoes, broccoli, squash, zucchini, cauliflower, potatoes, and the perfect winter salad mix.

The Citrus People

Stan Hawthorne and his family have been serving up sweet and tart citrus goodness to the CCFMs since 1997. Specializing in navel oranges, several varieties of mandarins, blood oranges, grapefruits, and lemons, there's no better place to source your vitamin C needs than right here.

Harvest & Habitat

Amy Roseman often hosts the booth at Harvest & Habitat for owner Sherry Scott who has been farming for over 20 years. At the market for over 10 years, they now also have a brick and mortar storefront behind the 1078 Gallery in Downtown Chico. Harvest & Habitat delivers edible, culinary, native, and medicinal plant and herb starts to the community along with varieties of plants that naturally thrive in Chico. They are part of the Bloom Campaign for the Native Plant Society and are a wealth of knowledge for all things culinary and medicinal.

Saeturn Farms

Her's Produce

Michael Her has been the driving force behind Her's Produce in Chico for the past 20 years. Though his flower arrangements are sure to grab the attention of any passersby, he's most well known for his delicious and varied produce including onions, tomatoes, radish, swiss chard, green beans, summer squash, kale, and more. His stand will not only delight your taste buds, but bring warmth and color to your home as well.

Though not the farmer at Saeturn Farms, Thian is certainly the life of the party and more than willing to answer any questions you may have while Chris is busy helping customers. The Saeturn family has been farming in Butte County since 1995 and produce some of the sweetest blackberries, raspberries, blueberries, and strawberries you'll find in the Northstate.

Bomb noms AT tom toms

My wife often says, “Don’t be too busy to have a sandwich from a gas station. Well, while getting my tires rotated, I had a sushi roll from a truck and loved the experience. It was so good, I felt compelled to give it a shout out as quickly as I could. For those in the know, it likely comes as no surprise that I’m talking about Tom Tom’s Island Style food truck, featuring sushi rolls alongside homemade Guamanian and Pacific Islander cuisine.

We jumped right in with one of our favorites—lumpia. These crispy, tightrolled pork and vegetable spring rolls are served with a traditional vinegar base dipping sauce. They’re perfect for sharing and not so indulgent that you can’t have them with a roll too.

We dove into the hibachi combinations next and opted for the island fried rice upgrade.

Large-cut yellow onion, al dente wedges of zucchini, and red bell pepper slices were covered abundantly by an enormous portion of grilled chicken. The chicken combines breast and thigh meat, tender but with a grill-top-finish resulting in an exterior with a welcome bite. The meat is thoroughly covered in spice but doesn’t pack any heat—just a rich, smoky flavor. The vegetables have a pinch of salt, so you get a flavor blend highlighting the fresh veggies and the intentional flavor of the protein. The serving is

finished with a doctored soy/teriyaki reduction that provides a hint of sweet ginger without masking the dish’s flavor.

Tom Tom’s island rice is out of this world. Small bits of carrot with fine-chopped green and yellow onion intermingle with egg in an island spice and soy bath that tastes straight from the wok to the container. Achiote gives a rich red color for the finish, and a side salad of red bell and freshly pickled cucumbers complete the dish. The result is filling as the portion provides an almost guaranteed second meal, all at an incredibly affordable price.

To finish things off, we picked up slushies. I’d be lying if I said the spinning machine doesn’t catch your eye and mesmerize you as you’re ordering your food. The three-dollar price point screams, “Why not?!” On a hot summer day, it makes perfect sense to chase down delicious food with a sweet and fruity iced beverage that further completes the beachside vibe that Tom creates with his food.

Tom invites you to call in and place your order, but it’s worth visiting to see the current menu before deciding. Keep in mind, there is no seating available, hence the insanely messy food box photo we took while enjoying it from the back of the car. Share your experience at Foodies of Chico on Facebook and, until then, life’s a beach—enjoy the waves.

A fresh alternative to plastic

We often reach into the refrigerator or store cooler to grab that plastic water bottle for its convenience and cold, fresh-tasting water but what happens to that bottle once we’re finished drinking? There are basically three trips it can take—either to the recycling plant, the landfill, or sadly bounced out of the car directly into the environment. It’s estimated that in the U.S. alone, 60 million water bottles are used each day, and only 12% of those travel to a recycling plant. This means that almost 54 million water bottles make their way to our landfills, rivers, forests, and oceans each day. While we hope our plastic will be recycled, we can ensure we don’t contribute to the problem of plastic pollution by filling up a reusable water bottle with purified water right from our home or office instead.

Culligan Water wants to replace all of that plastic with amazing-tasting water straight out of your tap and into your own water canteen with their Aquasentential Drinking Water System. Installed directly under the sink with its own dedicated tap, the system provides purified drinking water on demand. It can even be connected to your refrigerator to provide that same water for

purified cold water and ice. Use the Culligan tap for rinsing fruits and vegetables, making coffee and tea, and diluting natural cleaners; all with chemical-free pure water. The systems are certified through the National Sanitation Foundation (NSF) and Water Quaility Association (WQA), independent third parties, and they are one of the few companies that also have California certification for water contaminant removal.

Culligan offers two models of reverse osmosis drinking water systems, the Aquasential Smart and the Aquasential Tankless. Reverse osmosis is essentially the process of pushing water through a series of filters that remove sediment, chlorine, nitrates, and other chemicals and dissolved solids, resulting in pure cleantasting water or “fresh-squeezed water” as William Bocast co-owner of Culligan Water shares. “The Aquasential Smart system is the world’s most efficient water purification system, which is awesome and we are really proud of that.” It has a two-year filter life and utilizes a small water storage tank that fits under the sink. The Wi-Fi integrated system comes with an included phone app that enables the user to set and view daily

water consumption goals, determine how many single-use bottles they’ve saved, and calculate their cost savings. The Aquasential Tankless system has a built-in water pump that allows it to move water at a high enough pressure to “keep that ice machine happy” and is optimal if there is a long distance between the sink and the refrigerator. Both models only require a filter change every one to two years depending on the installed model, which can be completed by the homeowner or Culligan. William recommends having Culligan complete the first filter change so the technician can share what tools are required and explain the necessary steps in replacing the filters.

In addition to avoiding contributing to the plastic pollution problem, the cost savings enjoyed by using your own water and bottles as opposed to buying cases of water from the store can be significant. If you’re interested in finding out more about the systems Culligan of Chico offers, visit their website at www.culliganofchico.com or call them at 530-343-5100 to schedule a free water test and get started saving the environment while saving money.

Finding your Passion

“It is only when we act fearlessly can the unimaginable become obtainable. Find what you’re passionate about and share it with unconditional love.” These heady words are on Sam Pullenza’s webpage as part of a longer quote. The key three are finding your passion. In a world where passion is often figuratively beaten out of us when we are children, where we hear, “You can’t do that” or “That’s impossible” far too often, Sam Pullenza rediscovered his passion after a ten-year hiatus.

“I’d always been artistic as a child,” said Pullenza, “and I painted ten or so pieces in high school. We’re taught what is all of our lives, and sometimes that what is may not be what really is. Sam went on with his life, holding down jobs that brought in good money but required 60 hours a week at times. He had his two kids, Mason, 12, and Charly, 18, to support, and painting somehow got away from him.

Enter good friend Josh Shelton, whom Pullenza had collaborated with on two children’s books, and who introduced Sam to meditation. Here’s where the story really begins: One night while meditating in the tree-born foothills of Forest Ranch, Josh suddenly pulled Sam out of the meditative state. Together, they saw two bright orbs, about softball size, rising up off the ground about twenty yards away. The orbs began

to slowly move through the trees, in and out and around, until they finally catapulted into the sky. Sam and Josh were astounded and touched by the unknown. That night Sam decided to return to creating art.

The experience reconnected Pullenza to significant icons in his life: Sacred Geometry, the Flower of Life, and the philosopher Plato’s Platonic Solids and the building blocks of life. “No significant change can occur until you decide to follow your passion,” said Pullenza. That night in Forest Ranch reignited a new passion.

He went back to painting with fervor, and he now creates abstracts as well as other types of paintings. For two or three years he gave away over half of his artwork. People would come by and fall in love with a piece, and he’d simply give it to them. “I enjoy providing beauty to people who can’t afford it,” Sam said. “But, eventually, I hid my work and focused on trying to make some money.”

And that is what he’s doing these days. He has shows running at Art Etc. through September 1; at Movement Arts of Chico; and at the Naked Lounge through July. You can find Sam at Lotus Flower Imports or when he helps put on the Chico Healing Arts Fair. One thing is certain, Sam Pullenza has found his passion.

Keep the fires burnin'

Dylan’s Dharma does indeed keep the fires burnin’ with that long-time Helltown Sound from up Butte Creek Canyon that’s beem thrumming since the 1970s. For three of the band members, canyon music was born and bred into them through legendary Chico parents Michael Cannon, Phil LaRocca, and John Seid. The fourth member of Dylan’s Dharma? We’ll get to him later as he fortuitously fell out of the universe and landed in Chico later down the line.

Founded in 2005 from “the back streets of Chapman Town to Helltown,” DD began as a rock/jam band who played danceable music. The Chico members of the group, who all write music, came up listening to their dads in groups like the Butte Creek Band and Spark ‘n Cinder. It’s not often you find a group with this much local pedigree. The members are Dharma LaRocca, percussion and vocals; Kopavi Cannon, guitar, keyboards, vocals; and Dylan Seid, guitar and lead vocals. The fourth member of the group, Grammy-nominated King Hopeton, guitar, bass, keyboards, vocals, music engineer and producer extraordinaire, came from Jamaica. He has given an added element to the group with his long reggae history.

As Kopavi Cannon said, “Dylan’s Dharma is roots and rock with an emphasis on the raggae sound.”

Dylan Seid added, “Raggae is getting bigger and bigger, and Bob Marley is now bigger

than ever.” Dharma LaRocca said, “We originally played danceable music where families could hang out, and we like to carry on the family tradition.” That tradition began with their parents, and their current drummer righteously adds to the mix. Jimmy Fay is an original Spark ‘n Cinder member who used to play with Michael, Phil, and John.

Bringing the real raggae beat to Dylan’s Dharma is King Hopeton, who also plays with Black Uhuru. He is also the engineer and producer for Law Records with a studio in Helltown. DD collaborated with Black Uhuru on the album New Day, which celebrated Uhuru’s Duckie Simpson’s 50 years with the group. The album release party was at the Tackle Box in Chico where DD just played in May. After this article is published, they will have played Lambstock in Chico along with Blu Egyptian and others.

A huge event will take place on August 9th, when Dylan’s Dharma opens up for legendary Eek-a-Mouse at The Tackle Box.

A third album is in the works as well, the first being Helltown Road, and a world tour with Black Uhuru will kick off in Hawaii. Also coming out is a music video that Hopeton filmed, edited, and produced.

One thing is certain–Dylan’s Dharma has kept the fires burnin’ and stoked the energy of the Helltown Sound since 2005. Let’s hope we’re dancing to their beat in 2035.

WRITTEN BY TIM MILHORN

David Sedaris

Storm Large

Nochebuena

It's hammer time!

After placing first in the shot put and fourth in the Northern Section California Interscholastic Federation track meet, Angela Schykerynec felt a surge of emotion: She’d never have to compete in those events again! While Angela was good enough to qualify for the state meet in the shot, she still wouldn’t be competing in her best event, the hammer throw. California doesn’t offer the hammer at the high school level, but many competitions in the state feature the hammer throw.

Angela’s journey to the hammer began in junior high, where she did indeed compete in the shot and discus. Local pole vault instructor Andrew Meredith took notice of her ability and motivation, recommending she try the hammer. Angela and her dad, Joe Schykerynec (sha-ker-ee-nek), eventually drove to Galt, CA, the home of the Golden State Throwers Club and coach Mike Curry.

It proved to be a providential choice as Angela took to the hammer right away.

“Once I hit 130 feet in a few months, I’d tasted my first success,” said Angela. “The club brought a new level of intensity, and I fit right in.” Soon, she was winning age group meets and setting records, first breaking the club record and then her California age group record. She won a national title in the 15-16 age group in 2020 and, in 2023, won the Nike Indoor Nationals in New York City, where she beat over 20 competitors. Anglea is a certified All-American hammer thrower.

This success has led to a scholarship from University Of California, Berkeley, a top-tier track program. Besides her athletic ability, Angela is no slouch in the classroom, currently earning close to a 4.0 GPA. At Berkeley, she plans on majoring in Integrative Biology. She credits many coaches and teachers

with her success, but two teachers, in particular, stand out from Orland High School: her anatomy and medical terminology instructor, Christine Sickels, and her AP literature instructor, Steve Morgan. “Both Ms. Sickels and Mr. Morgan have been excellent teachers. They keep class interesting and they teach well.” She plans on earning a degree in physical therapy, but first, the hammer throw beckons.

“In the hammer, technique is 90%,” said Angela. “You need speed and strength obviously, but without good technique, you won’t reach your highest level.” She credits her dad, Joe, and mom, Emmy, with giving her support along the way. “Without them, I wouldn’t be where I am today.”

We certainly wish Angela the best of luck in her academic and athletic career at UC Berkeley.

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 contacting the Northwest SPCA at (530) 533-7636. You can also visit their website at www.northwestspca.org