Enjoy Magazine: South Valley Living – December 2014

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South Valley Living Magazine DECEMBER 2014

good tidings

It’s where healthy community happens!

OPEN YEAR-ROUND RAIN OR SHINE,

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SEASONAL FRUITS AND VEGETABLES, DAIRY, EGGS, MEATS AND PLANT STARTS HAND CRAFTED ITEMS • HEALTHY PREPARED FOODS FROM LOCAL ARTISANS • LIVE LOCAL MUSIC • NUTRITION AND COOKING TIPS MASTER GARDENERS SHARING INFORMATION SAMPLES • ASK FARMERS ABOUT YOUR FOOD

ContentsDECEMBER 2014

24pgfor more on the Kanallakan’s Standard Goods

Be au t y t R e N DS14 Holiday Beauty Tips and Tricks

Dat e N igh t16 Bennani’s Italian Restaurant in Dinuba

g o oD F i N DS12 Getting Crafty at Garden Street Studio in Visalia

22 Antique and Industrial Finds at Good Goods

26 Drinking Good Wine at Ramos Torres Winery in Kingsburg

Lo c a L S 6 Something to Smile About at Vintage Cheese Company in Traver

19 Stafford’s Famous Chocolates in Porterville

24 Raising Awareness for Adoption with Tim and Amber Kanallakan

oN t h e M a p 9 Rosalinda Verde and the Visalia Opera Company

i N e v e Ry i S S u e28 Enjoy the View—Kelli Avila

30 What’s Cookin’—Warm Roasted Butternut Squash and

Spinach Salad with Zesty Vinaigrette

32 Spotlight—Calendar of Events

36 Store Front—Denise Mendoza, Dirty Bird Gourds and More

38 Giving Back—Aaron Gomes wants to Keep the Music

(and Arts) Playing for Kids

South Valley Living

DECEMBER 2014 ENJOY | 3

Phot

o by

Kel

li Av

ila

COV ER PHOTOAustin & Jennifer McKinzieby Peter Amend www.PeterAmend.com

Giving… They say it’s better to give than receive and we couldn’t agree more.

The people of the South Valley seem to be some of the most generous people we have

ever known. Whether it’s money, time or their heart, our community steps up to

the plate whenever there’s a need, showing the real generosity of

this truely rich region.

H O L I D A YOPEN HOUSE

E V E N T

FOOD ∞ DR INK

F R E E E N T RY 5 - 8 P M

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115 N. WEST ST. VISALIA CA• 559. 804. 7411

SHOPLOCALL IVE

LOCAL

Wow! We’re overjoyed by the fantastic response to our premiere issue of Enjoy Magazine, and we’re delighted to bring you more of the fascinating stories and beautiful photos that illuminate the treasures of the South Valley. This month, meet Frank Bennani, who earned a law degree but became a force in the kitchen instead. His Italian restaurant in Dinuba features imaginative dishes that will transport you to another place. And then there’s Rosalinda Verde, the inherently fascinating young founder of the Visalia Opera Company. “People don’t think opera is relatable, so we work hard to make sure we have translations and narrations, so people feel connected to what they are watching,” she says. “The story is the key to getting your heart and mind involved.” Meanwhile, Aaron Gomes is bringing big-stage bands to Visalia’s local scene through the nonprofit Sound N Vision Foundation. His vision: To foster arts in the community, especially for youth. “That’s where the heart of this is for me,” he says. We’ll also take you to some fascinating places that create delicious treats, including Vintage Cheese factory, Stafford’s Famous Chocolates and Ramos Torres Winery. Indulge yourself ! If you’re looking for a unique holiday gift, consider stopping by Good Goods - the museum-like antique shop is filled with treasures from another time. Who says you can’t buy that romantic feeling of nostalgia? Or create your own heartfelt gifts during a class at Visalia’s Garden Street Studio, where your worries will melt away as you tap into your creative potential. Again, our heartfelt thanks to all who have supported and encouraged us during the launch of this magazine. We’re proud to be part of this thriving, vibrant community. Enjoy the holidays!

DECEMBER 2014

™ southvallEyliving

YVonne MazzoTTapublisher

MicheLLe adaMSpublisher

Ronda BaLLeditor-in-chief

KeRRi Regancopy editor

MicheLLe adaMSgraphic design

Monica faTicaconsultant/

advertising sales representative

BRandi BaRneTTsales assistant/event calendar/website

JeReMY faTicadeliveries

www.enjoysouthvalley.com

115 n. West StreetVisalia ca 93291

559.804.7411

email general:[email protected]

Sales and advertising information:[email protected]

© 2014 by enjoy Magazine. all rights reserved. Reproductions without permission are strictly prohibited. articles and advertisements in enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. every effort is made to avoid errors, misspellings and omissions. if an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

enjoy and enjoy the Store are trademarks of inhouse Marketing group.

enjoy magazine is not affiliated with JoY magazine or Bauer german Premium gmbh.


H O L I D A YOPEN HOUSE

E V E N T

FOOD ∞ DR INK

F R E E E N T RY 5 - 8 P M

LOCAL HANDMADE GOODS

1 15 N. WEST S T. V I SAL IATHURSDAY DECEMBER 4th, 11th, 18th 2014

115 N. WEST ST. VISALIA CA• 559. 804. 7411

SHOPLOCALL IVE

LOCAL

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Say Cheeses o M E t h i n g to s M i l E a B o u t at

v i n ta g E C h E E s E C o M Pa n y i n t R av E R

LOCALS | By CanDaCE FEEly | Photos: jaCki PotoRkE

“it staRts in hERE, in our milk room.” Ryan Davis, owner of Vintage Cheese, steps into the chilled room housing a 5,000-gallon milk tank. No matter what type of cheese is the end result, it begins the same. “It’s all Jersey milk that comes in,” Davis explains. “The Jersey milk is a higher fat content, and so it yields more cheese and gives a stronger flavor. It’s something that makes us unique.” It’s not only the milk from the recognizable brown cow that sets Vintage Cheese apart. It’s the process, most of which can be observed from the viewing room at Bravo Farms in Traver, home of the Vintage Cheese factory. Each week, a load of Jersey milk arrives, and at 3:30 am, the transformation begins when the day’s first cheese maker pumps 600

gallons into the pasteurizer. While other factories heat the milk to a

higher temperature and then flash pasteurize it in less than a second,

Vintage Cheese takes its time. “It’s the equivalent to cooking your

food in a microwave versus the oven. So we do it slower at a lower temperature, which is

going to leave a lot of the natural flavors in the milk,” Davis says. “It’s less efficient. But it makes it taste better.”

After the milk is pasteurized, it’s pumped into one of two

vats , where it cools. A cheese maker adds cultures, stirs it for a couple of hours and then adds the rennet, which helps turn milk into Miss Muffet’s favorite snack: curds and whey. Once the whey is drained, the curds are pressed to the side of the vat and cut into pliable strips. If the cheese is a drier cheese, they’ll spend

Say CheeseSay Cheese

6 | ENJOY DECEMBER 2014

Say Cheese


hours flipping and pressing the strip, much like wringing out a washcloth. Eventually, the strips head to the curd mill. Salt and flavors are hand-mixed with the curds, the final step before pressing. And then the waiting begins. A delicious cheese doesn’t happen overnight. At Vintage Cheese, cheddars age for up to five years, so to enjoy a taste of really fine sharp cheese, you have to be patient. Unless you’re a fan of “squeakers.” In that case, no waiting is required. Squeakers are cheese curds, named for the sound they make when you bite into them. Popped straight out of a tub or battered and fried, squeakers are quickly becoming one of Vintage Cheese’s top sellers. “People call us on a weekly basis and ask us what day we’re making cheese,” Davis says. “They want to come in and basically get the curds right out of the vat.” From fresh squeakers to chipotle cheddar, Jack to Gouda, there is a science, even an art, to making cheese. “There are lots of small nuances that you learn just by doing it over and over again,” Davis explains, noting the many years of experience his cheese makers have. “It’s a lot like baking. You get to the point where you don’t even really have to measure anymore. You just kind of know. When you see small differences in how the product is turning out, you can adjust on the fly pretty easily.” The fact that everything is made by hand in open vats seems to make this possible. “You can take our cabernet cheddar, for example, and it’s got a

marbling. We mix the wine in during curd phase, by hand, and so it’s carried all the way throughout the cheese,” Davis says. Other plants may offer a cabernet cheddar, but often the cheese itself is soaked as a last step. That natural marble coloring is only accomplished by making cheese by hand. Vintage Cheese makes on

average 15 to 20 types of cheese, producing up to 400,000 pounds a year. They’ve branched out to include cheese made from goat and sheep milk, yet another element that makes Vintage Cheese unique. “I never pictured myself in the cheese business,” Davis says, “but I love it.” Those who love cheese can understand, and can likely appreciate the simple philosophy Davis holds: “Our goal is to make cheese that tastes better.” Nowthat’ssomethingtosmileabout.•

Vintage Cheese • 36006 6th Street, Traver(559) 897-4634 •www.bravofarmstraver.com/vintage-cheese

Find Vintage Cheese at all Bravo Farms locations:Visalia, Tulare, Traver, and Kettleman City

“You get to the point where You don’t even reallY have

to measure anYmore. You just kind of know.”

s o M E t h i n g to s M i l E a B o u t at v i n ta g E C h E E s E C o M Pa n y i n t R av E R

Candace Feely grew up in the Central valley as a dairy girl. after receiving degrees in English and education from Biola university, she and her husband returned to visalia where they now reside. she is a part-time teacher and enjoys Diy-ing, gardening, writing and creating music.

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it’s a FaCt oF liFE that soME PEoPlE are simply a force of nature: powerful, inherently fascinating and immune to obstacles in their path. Rosalinda Verde, the young founder of the Visalia Opera Company, is every inch this kind of natural marvel. Born and raised in Visalia, she knew from an early age that singing was going to be her life’s work. “I think I asked my mom when I was3, ‘When are you going to put me on stage?’” Verde recalls. “This was after I had seen one of Michael Jackson’s music videos, and I thought, ‘I want to do that, too.’ But I never got into any classical training when I was young. It was always pop music, Hispanic music, singing in people’s backyards…that was my passion.” Verde’s M.O. is simple, but mighty. Step 1: Choose a direction. Step 2: Go that way with all the power in your being. Before she became the visionary behind the Visalia Opera Company, Verde put this same optimistic determination into her pursuit of a musical education at Point Loma Nazarene University in San Diego. “I had no idea what

I was getting into,” Verde says. “When I auditioned for the music program, I walked into the auditorium, and there were all these girls dressed to the nines with entourages of instructors and stacks of sheet music, and I’m thinking, ‘Um…I have a boom box.” As modest as she is compelling, Verde insists that she can’t imagine how she was selected for the program. But to her college instructors (and anyone with a pulse), it was clear that her raw ability paired with her intense passion rendered her more than qualified. After securing her place at Point Loma, Verde auditioned for the San Diego Opera Chorus, where the love for opera hit her full-force. “There was nothing I had experienced so far that was better than being on that stage and singing with 80 other operatic voices,” Verde says. Her desire to share opera with others runs deep, as do her family ties and local roots. Even though there are those who might not think that an opera company could thrive in Visalia, Verde was characteristically undaunted when she moved back to the area and founded it. A part4 continued on page 10

R o s a l i n D a v E R D E a n D t h E v i s a l i a o P E R a C o M Pa n y

the marriage of f igaro b y W o l f g a n g a m a d e u s m o z a r t

o r c h V i s a l i a Opera Company

Enjoy!

B 2 3r o W s e a t

www.visaliaoperacompany.org 8:00 PM

ON THE MAP | By FaChE DEsRoChERs | Photos: ?????????

10 | Enjoy oCtoBER 2014

of the Arts Consortium, the Visalia Opera Company has so far staged two fully-fledged productions since its launch in 2010: Humperdinck’s Hansel and Gretel and Mozart’s The Marriage of Figaro. But it is the company’s recent third production that was unlike anything most had ever seen: A Mariachi Opera called El Bracero which will ran for one night (November 15) in Oval Park, served free menudo, and delivered an operatic performance to local audiences in a truly unique way. Verde’s plan for the Visalia opera company is twofold: In the immediate future, her goal is to expose as many people to opera as she can. However, she is under no delusions about the reservations that many people have about the art form. “People don’t think opera is relatable,” Verde says. “So we work hard to make sure we have translations and narrations, so people feel connected to what they are watching. Because the story is the key to getting your heart and mind involved.” And in the long run? Well, true to form, Verde’s long-term vision for the Visalia Opera Company is nothing short of splendid. “My grand vision is to make Visalia an opera hub by building on what we have,” says Verde. “And why not? Look at the Sundance Film Festival. That’s in a tiny town in the middle of Colorado. Why shouldn’t Visalia be an opera hub?” Like the operas that inspire her, Verde’s visions are magnificent. But at the end of the day, one suspects that it is her personable warmth and homegrown passion that will play the biggest part in making the dreams of the Visalia Opera Company a reality. “Sometimes I don’t feel as though I’m the most qualified person to start an opera company,” Verde says with a shrug.“But whatever! I can find people who can help me get it drummed up somehow.” Verde smiles slowly, contagiously.“This is an odd example, but you know lengua burritos? Soooo good! But because it’s tongue meat, people are like,

‘That’s disgusting.’ But I say, ‘Have you tried it?’ And it’s like that with opera. Let me show you what opera is. Let me show you how deliciousitis.”•

Visalia Opera Company • (559) 802-3266www.visaliaoperacompany.orgwww.facebook.com/VisaliaOperaCompanywww.artsconsortium.org/special-projects/visalia-opera-company

“SoMeTiMeS i don’T feeL aS Though i’M The MoST quaLified PeRSon To STaRT an oPeRa coMPanY,” ShRugS VeRde. “BuT WhaTeVeR! i can find PeoPLe Who can heLP Me geT iT dRuMMed uP SoMehoW.”


Fache Desrochers is a writer, photographer and artist. her work can be viewed at fachedesrochers.com.

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thE aRtist hEnRi MatissE onCE saiD; “Derive happiness in oneself from a good day’s work, from illuminating the fog that surrounds us.” This quote is particularly apt as a description for Visalia’s Garden Street Studio, because as soon as one steps over the welcoming mosaic which comprises the threshold, any feelings of heaviness or dullness inexorably melt away in the lively, airy space. There is a palpable sense of inspiration in the room…a positive, warming energy that only adds to the sensation that this space projects: that of a foggy morning being gently but firmly burned away by the day’s sunshine. And from her cheerful, encouraging disposition to her charming, open face, it is immediately apparent that owner and operator Jenny Zeeb is the human sunbeam that illuminates Garden Street Studio. “My goal is to inspire and let creativity just grow,” Zeeb enthuses.“After all, there’s really no right or wrong in art.” Zeeb possesses not only the passion to help others tap into their creative potential, but also the history and training to make her extremely effective at it. For 30 years, she coached diving in Visalia, and also parlayed her creativity and credentials into a teaching career. This history has endowed Zeeb with the mind of an educator and coach and the soul of an artist; qualities which make her an ideal agent in her quest to share the wealth of creative

pursuits with anyone willing to get their hands dirty. “It’s interesting how most people don’t ever get to realize how good it feels to express yourself creatively,” Zeeb muses. “But getting your hands filthy with clay or glue or paint…those are absolutely the best days.” As a firm believer in the relationship between art and well-being, Zeeb founded Garden Street Studio with the intention to create a place where people can unlock their artistic side, and all the benefits that come with it. “We do a lot of classes for kids, which I love, but I actually think my

favorite thing is working with adult people,” Zeeb says. “Adults need that outlet too…it’s so therapeutic and important to do that. We all need to create.” Zeeb speaks from experience, as she has always been a creative person. Her first outlet was sewing, which still factors importantly in the classes and workshops offered by the studio. But these days, fabric and thread have come to share space with grout, tile pieces and baubles of all kinds, as jewelry making and mosaics found their

place among Zeeb’s media of choice. The studio is alive with the evidence of both of these pursuits, and examples of Zeeb’s work and the work of her clients adorn nearly every surface of the space. Mosaics in particular seem to speak to Zeeb on a deeper level. Indeed, there is something philosophically satisfying about creating whole art

g E t t i n g C R a F t y atg a R D E n s t R E E t s t u D i o

i n v i s a l i a


GOOd FiNdS | By FaChE DEsRoChERs | Photos: kElli avila



from disparate, broken pieces. “I think that putting something back together makes it more beautiful,” Zeeb says. “And I kind of think people are like that too. We’ve all been broken in some way, and we all need to be put back together at some point. But that process just makes us more beautiful.” Located just around the corner from Arts Visalia, Garden Street Studio is a new and vital stone in the foundation of Visalia’s burgeoning art district. And with Zeeb’s uplifting nature and contagious optimism, one has to assume that her studio and efforts are only going to inspire more creative growth. “I truly believe in the potential of the art community in Visalia,” Zeeb says.“I’m really hoping that this part of town continues to turn into the art district. It just makes our community so much healthier. And I’ll be here to help it happen.” Garden Street Studio offers a variety of classes for all manner of ages and interests. For children, classes include: •SmARTGirls:amixed-media,after-schoolclassforgirlsages7andup. •CreativeU:aclassthatgiveskidstheopportunitytobecreativewithavarietyof materials while learning about themselves. Adults can get in touch with their inner artist through Zeeb’s Mosaics and Salvaged Jewels classes, and Thursday evenings are dedicated to an art and wine night, where attendees can try their hand at that week’s featured project. Garden Street Studio is also open for group Pinterest parties, as well as sessions by appointment. A detailed schedule of classes and sessions can be found at Garden Street Studio’s website. •

Garden Street Arts & Crafts Studio • (559) 802-5239www.gardenstreetstudio.com • [email protected]/GardenStreetStudio • www.pinterest.com/gardenstreetartinstagram.com/gardenstreetstudio

it’s alREaDy that tiME oF thE yEaR again—winter weather, holiday parties, and many other indulgences that leave you looking and feeling more like Santa Claus than Santa Baby. In this age of selfies and social media, how can you ensure you are looking your very best?

h o l i D ay B E a u t y t i P s a n D t R i C k s

A SEASON TO SHINE


BEAuTY TrENdS | By MElissa gulDEn

Melissa Gulden returned to Redding four years ago, just in time for Enjoy! she has a master’s degree in English and a bachelors degree in journalism. she is a teacher at university Preparatory school and a member of the Dance Project, as well as a certified MaC makeup artist.

It all begins with skin. I hate to sound like a broken record, but hydrate, hydrate, hydrate! How much

water you should drink varies, but we all know that sometimes we don’t drink enough. Water does more than quenches our thirst; when you are hydrated, it

shows though in your skin.

Prep skin by trying one of the new primers, such as L’Oréal Paris Revitalift Moisture Blur. They instantly blot out

pores and wrinkles and smooth skin for foundation.

Mix one part luminizer, two parts foundation for an extra glow.

And “pinch your cheeks” with a liquid, cream, or gel blush, which

morph into your perfect shade (try Benefit Posie Tint).

Speaking of red: festive pouts unite! This is definitely the time of the year to rock a red lip, even if you usually “go nude” every day. There truly is a red for everyone,

and nothing perks up the face like a pop of color. Sweep a black line across the eyelids, some

mascara, and you’re good to go.RED BREAkDOWN:

For fair skin with cool, pink undertones, go for a raspberry shade; medium-light skin can do a pink-

ish red, dabbed on with fingers; medium-golden skin can try a “true red” (Rimmel London Kiss of

Life); a deep berry will add warmth to a golden skin tone. Olive, meet orange. A tangerine shade will make you look like you just stepped off the beach. For dark

complexions—lucky you—Mac Ruby Woo looks amazing.

Ever wonder why a child’s skin looks lit from within, even in the depths of winter? Children

don’t have a thick layer of dead skin cells sitting on the surface. Exfoliate!

Sweep away flakes several times a week with a gentle rotating brush. And quench your skin

like you quench your thirst with a heavier mois-turizer (try Olay Definity Night Restorative cream). If you’re acne prone, use an oil-free formula loaded with

hyaluronic acid. And if braving colder climates, shield skin with an ointment, such as Aquaphor, for a barrier

against wind and cold. Adding a humidifier to your bedroom can help. There are even mini travel versions

so you can keep one at work. All that pumped-in air does nothing for our skin, so put that twinkle back in

dry, red eyes. And finally, have fun with some color. Black is not the

designated color of winter. There are plenty of vibrant hues to make you look and feel festive. If your skin is

fairer, go for hot pinks and blues. More olive or golden? Go with warm oranges and yellows. Enjoy the holidays this year instead of stressing over your appearance. The selfie will become your friend, not foe. #nofilter necessary. •

What about from the waist down? For those of you who don’t like to indulge in a spray tan, try mixing a little foundation and shimmer lotion to your legs for a “liquid stockings” effect. Here in the North State we can wear pretty much anything we want year-round, so no need to hide those gams. A touch of shimmer makes legs look flawless (try Mac Strobe Liquid).


picky eater and the biggest critic in his own kitchen. Everything, he stresses, must be perfect. He lays out 300 spoons for tasting the food he prepares, because he says cooking is an improvisational art, like jazz. “It’s just like a musician that hears the orchestra play,” he says. “It’s not something that he’s really reading; he just goes along with it. It’s a talent. It’s something that’s given to you.” The talent may be natural, like rhythm, but a passion for food was given to Bennani at a young age. Born in Casablanca, Morocco, Bennani grew up at a culinary crossroad, where Moroccan hospitality and Mediterranean cuisines flourished. His family traveled widely, which gave Bennani access to a variety of cuisines that challenged and developed his young palate. But his real lessons began closer to home, in his mother’s kitchen. “That was where the love developed,” while watching his mother host and orchestrate large weekend parties, Bennani says. It was a long road that began in his mother’s kitchen and led from Casablanca to Paris, and through New York and Los Angeles, and which ended in Dinuba. At 18, Bennani told his father he wanted to open a

FRank BEnnani is a sElF-DEsCRiBED

That’s ItalianB e n n a n i ’S i Ta L i a n R e STau R a n T i n d i n u B a

dATE NiGHT | By joRDan vEnEMa | Photos: jaCki PotoRkE


FRank BEnnani is a sElF-DEsCRiBED


restaurant, but his father insisted that he get a college education first. Bennani agreed, and moved to Paris where he studied law while working part-time at an Italian restaurant. There, he learned the fundamentals of the industry. “I saw the process. I saw the ambience,” Bennani says. “It was beautiful.” Bennani never would use that law degree. He transferred to a university in New York, and later became a real estate broker in Los Angeles. He opened multiple wireless retail stores, and moved to Dinuba to be near family. Through all the travels and ventures, his dream still lingered, and almost two years ago, Bennani finally opened his own restaurant in downtown Dinuba. Bennani’s Italian restaurant is like a Moroccan oasis in a culinary desert. That’s not to say there aren’t good meals to be had in the Central Valley – but Bennani has set such a high standard for the foods that he enjoys that it was only natural he should apply the same standard to his own restaurant. He calls it the “wow effect,” the specific experience of an individual taste or meal to challenge and surprise the palate. Bennani first experienced that effect in France, “where everything was so calculated,” he explains. “That’s what I’ve tried to recreate.” In order to create that “wow effect” in his own restaurant, Bennani traveled for three years, visiting the highest Zagat-rated restaurants in Las Vegas and San Francisco and everywhere in between. He tried every cioppino he could find, and then improved upon it. While the menu at Bennani’s features traditional Italian dishes, like cioppino, veal picata, parmigiani and pastas, some dishes, like the rack

of lamb, are served with a Moroccan touch – individually grilled, spiced with paprika and garnished with freshly chopped mint. But the real Moroccan influence is Bennani himself. “Moroccan hospitality,” he insists, “is unmatched.” “I love to transport people,” explains Bennani. “When you come in here at night, you won’t feel like you’re in Dinuba anymore.” So Bennani recreated a mid-century Chicago style, “somewhere you can expect Sinatra to be sitting down,” he says. Many details help achieve that transformation: the high, gold-tiled ceiling, dark wooden benches, dimmed candles at every table, and gilt-framed paintings of Venice scenes, and Old Blue Eyes himself, crooning in the background. Bennani’s aspires to present the complete package: hospitality, environment and good food. For him, it’s simple: the customer is king. “For you to honor me by coming to my establishment, that is like coming intomyhouse,”hesays.“Nobodyshouldbeunhappy.”•

Bennani’s • 161 S L St, dinuba(559) 590-1111Open 11am – 9pm, Monday - Saturdayfacebook.com/BennanisFineitalianCuisine

Jordan Venema is a freelance writer living in visalia, where he enjoys photographing dilapidated barns. Besides appreciating contagious fits of laughter and sharing stories, he’s a reader, runner, traveler and thrift store junkie. But his favorite thing is being a dad.

photophilous.coPhotography by Christy Canafax

BEhinD thE CountER at Stafford’s Famous Chocolates, the shop hums with the steady work of chocolate-making. You’ll find no conveyer belts or massive machines churning out truffles, though. People – chocolatiers – craft each piece one by one, hand-cutting and hand-dipping with the skill of an artist. Instead of a painting, they are creating a red wine truffle, an old-fashioned pecan turtle or something truly spectacular, like the famed Ooey Gooey Bar, a combination of marshmallow, peanut butter and caramel dipped in chocolate and topped with nuts. “I learned from scratch,” says Benjamin Taylor, part owner and business manager, reflecting on his first year in the family-owned shop. “It took me awhile. It’s motion: learning how to dip, learning how to cut. There is a craft or art to it. I love that aspect of it.” Much like Willy Wonka said about his chocolate waterfall, “It’s the only way to do it properly! The only way!”4continued on page 20

LOCALS | By CANDACE FEELy | PHOTOS: CHRISTI CANAFAX


s ta F F o R D ’ s Fa M o u s C h o C o l at E s i n P o R t E R v i l l E

— SWEET DREAMS—


Taylor, who holds degrees in business and economics, never thought he’d be in the business of sweets. In 2011, his parents, Rob and Leslee Taylor, shared with him their interest in Stafford’s Famous Chocolates, recognizing the shop as the gem it was. “My dad said, ‘This is what I want to do. I can’t do it without you. What do you think?’” It was an opportunity to be part of something exciting, and that December, the family jumped in. Rob, Leslee, son Benjamin and daughter Meredith now own Stafford’s, although the shop bears the name of the original founder and chocolate maker, Larry Stafford. In 1987, Stafford opened his shop in Porterville, and formore than two decades shared his best confections with his community. After his passing in 2006, the Stafford family decided to sell the business. In January 2012, the shop began a new year under the new ownership of the Taylors.

“Larry (Stafford) was a magnificent chocolate maker,” Taylor says. “He was very passionate, made some pretty cool stuff. We don’t want to change any of that. He had a good following, great brand, great reputation locally. We just want to expand it and honor him in doing so.” There is good reason for Stafford’s Famous Chocolates’ loyal following. In addition to every piece being made by hand, every ingredient is chosen with care. From the locally harvested almonds, pecans and pistachios to the solid 10-pound bricks of chocolate, there is thought behind it all. Caramel, marshmallow and toffee are all house-made. The results are a balance of old favorites and new creative confections. “We’ve got to stay with our tried and true,” Taylor says, “but if there’s an opportunity to come up with something new that’s going to be really good, let’s do it.” Their bold truffles are an example of this creativity. Red wine, lavender and rosemary offer a surprising – but welcomed – flavor infusion. Exotic sea salts also give an edge to the classics.

“We don’t want to limit ourselves. We want to be able to come up with unique, creative ways to make confections,” Taylor says. Even their Four Seasons Chocolate Club, which launched in October, brings something fresh and exciting to the world of chocolate. Members receive seasonal chocolate confections in addition to free shipping and other perks. Stafford’s is committed to the local economy. They’ve partnered with Dana’s Cookies to make a chocolate-dipped snickerdoodle moon pie, kathy’s kernels to create a chocolate-drizzled popcorn and Lanna Coffee to dress up espresso beans. They’ve worked with wineries along the Central Coast and nut growers in the valley. Even as the family expands the business – they now have a second shop in Los Olivos, as well as an online shop – they remain connected to their roots. “You definitely want to be part of the community that you’re doing business in,” Taylor says. “My dad’s been a business guy his whole life, just got his MBA. He always wants that, and I’ve had the opportunity to learn from him.” People love Stafford’s Famous Chocolates, but it’s not only because of the joy chocolate brings. Taylor shared the story his dad loves to tell about a father coming into the shop in one December. His daughter, recently deployed to Germany, had asked him for piece of home. He sent her a

pound of chocolate. “That’s what she wanted,” Taylor says. “A taste of home. He shipped it out to Germany so she could feel at home for her first Christmas away from her family.” It’s not difficult to get a piece of chocolate, but to have a piece of home? That requires something more, and it seems Stafford’s Famous Chocolates has the recipe down. • Stafford’s Famous Chocolates882 West Henderson, Porterville • (559) 784-66402902 San Marcos rd. unit d, Los Olivos • (805) 688-2893

www.staffordsfamouschocolates.comwww.facebook.com/StaffordsFamousChocolateswww. instagram.com/staffordschocolates

Candace Feely grew up in the Central valley as a dairy girl. after receiving degrees in English and education from Biola university, she and her husband returned to visalia where they now reside. she is a part-time teacher and enjoys Diy-ing, gardening, writing and creating music.


The Goo d Stu f fa n t i q u E a n D i n D u s t R i a l F i n D s at g o o D g o o D s

GOOd FiNdS | By joRDan vEnEMa | Photos: kElli avila


sanDy anD jiM hall aDMit they set up shop in a less than conventional location. “It’s a destination really, and definitely not a walk-by,” Sandy says with a laugh. “But we knew we would be on a farm. It’s just a great place to live, a great way to live.” You could say the Halls have taken the road less traveled. Both shirked their formal educations – Jim studied agriculture at Fresno State and Sandy biochemistry at UCLA – to restore and sell antiques. In the early ‘70s theymoved fromLosAngeles to theCentralValleywhere theyopened their antique store, Good Goods, on a two-acre farm off a quiet country road just outside Visalia. Like any reputable antique shop, Good Goods is a time capsule, a collection of period pieces, furniture and knick-knacks. But Good Goods isn’t just a collection of antiques; the whole shebang is an antique. The Halls bought and restored local buildings – a two-story Victorian house from Farmersville, a 4,000-square-foot barn from Goshen, a tank house from Exeter, the old Ivanhoe schoolhouse – and had the buildings relocated onto their property. “We just started moving whatever we found that was going to be torn down,” Sandy explains. But those were times gone by, and now the Halls’ property looks like a period-themed park. To walk through the pink door of the Victorian gingerbread house is to step into a home from another time, furnished eclectically but with purpose. There is the dining room with European doors, a kitchen with antique appliances, a bathroom with a cast iron tub; upstairs, the bedrooms are furnished with steel frame beds and dressers and trunks. Checkered floors run through the first floor, and the faint and nasally voice of a woman sings through a distant speaker. It’s easy to expect a flapper to walk through a bedroom door, or to find

around a corner a man in a flat-brimmed hat playing a piano. The spell snaps only when the CD skips a few beats. Sandy admits she was trying to create a mood, an atmosphere. “Just the time,” she says, “probably 1890 to 1910. That’s the feeling I’d like to create.” Good Goods can seem like a museum, a collection of treasures from another time, except everything is hands-on and ultimately for sale. “We sell antiques, collectibles, gift items and faux flowers,” Sandy says. “But we have really started specializing in industrial furniture.” Still, while all these goods may be merchandise, they collectively create a certain feel. “What is it?” asks Sandy. “What is the nostalgia that you feel? It’s a romantic feeling, isn’t it? It’s something that has extra life that it’s been given from time. But I don’t know what it is.” Whatever it is, it’s more than patina. Sandy says it’s a vibe, a mood or character that’s inherent to a home, an antique, a piece of furniture. That feel is what draws people to antique shops like Good Goods, even if it’s just to explore, to wander through its rooms, or walk jaw-dropped through their barn. The full monitor barn, with its raised ceiling above the center aisle loft, opens up like an airplane hanger. Glass-paned frames and patchwork quilts hang between the walls. Industrial furniture and other country style décor lie throughout the barn, and other miscellany – wooden art nouveau signs, worn leather shoes, antique tools – is found in every corner and on every surface. Good Goods has a little bit of everything, but there’s none of the typical antique shop clutter and dust. Everything looks strangely new. It’s hard to believe this collection began as a means to pay for Sandy’s education. “We needed money, so we just started buying antiques.” At


the time, the Halls lived in a mobile home in Pacific Palisades. “We had a yard, kind of, and we were selling from there. We were trying to be discreet, but we started selling so much stuff they kicked us out,” she says. They rented a Victorian house on Wilshire and called themselves Country Stuff. “And then we moved to another place on Lincoln, and then I graduated, and then we came here,” explains Sandy. “We’ve been a lot of places and done a lot of things, and this is where we’ve ended up, but we’re not done yet.” They may not be done, but after years of traveling road shows, after years of purchasing, restoring and selling antiques, the Halls intend to take a two-year hiatus, even sell their property. To anybody who enjoys antiquing and yard sales, this might come as a surprise. Is there anything the Halls will hesitate to give up? “Sure,” says Sandy, “A house full of stuff ! But you have to make a living. I support about 40 cats, and you can’t keep everything.” But it gives Sandy pleasure to know that when she sells an antique, she’s giving it a second, maybe even a third home. Each antique is given new life while retaining some part of the old. Still, have no regrets. “You just move on and you don’t look back and say, ‘Gee, that was fun.’ Because how long do you plan to live, see? You don’t really own anything, and that’s why you can give it up.” For a one-of-a-kind antiquing experience, take the road less traveled to Good Goods. But do it before they pack up shop and move. And if you do miss the opportunity, don’t fret. They’re looking to buy another five acres “just over there,” Sandy waves her arm in a general direction. And they plan to move the old schoolhouse with them, maybe even use it to set up a new shop. “No matter where we do it,” Sandy assures, “wewillstillbeGoodGoods.”• Good Goods • 30924 road 168, Visalia • (559) 594-5253


soME stoRiEs havE so Many thREaDs that it’s impossible to followonethroughthewhole.Thisstorycouldbeginwitha7-year-oldgirl telling her mother that one day she wants to adopt. Or does it begin whenthatsame7-year-oldgirlmeetsherfuturehusband,whogrewupdown the street? Perhaps the story comes more into focus when Amber tells Tim about her dream to adopt, or when Tim studies prosthetics in graduate school. Wherever the story begins, it’s bound together by a theme: Tim and Amber kanallakan’s conviction and faith that God deeply loves orphans, and that they were called to adopt. Soon after the kanallakans’ second child was born, Amber began thinking about a third. She immersed herself in books and blogs about adoption. She saw her passion as a sign that God wanted them to adopt. “So

I shared the idea with Tim,” says Amber, but his response was, “Not now.” Amber asked herself, “If this passion isn’t about our personal adoption, maybe it could be for something else?” She came across an article about a Fresno ministry, City Without Orphans (CWO), that works to bridge the gap between local child welfare services and the church. “I started reading,” she says, “and was like, ‘This is what I want to do.’” Amber contacted CWO that day and asked the ministry to offer an adoption workshop at her church, and they agreed. Inspired by the workshop, Amber met with her pastors at Radiant Church to start their own ministry. “This kind of thing doesn’t happen in churches,” says Amber, “and yet it’s one of the biggest mandates in scriptures to care for orphans and widows.”


LOCALS | By joRDan vEnEMa | Photos: kElli avila

STANDARD OF LivingR a i s i n g awa R E n E s s F o R a D o P t i o n w i t h

t i M a n D a M B E R k a n a l l a k a n

Through the Orphan Ministry at Radiant Church, Amber has hosted workshops and fundraisers. The ministry partnered with Angel Tree to provide gifts for fatherless children during holidays; they also hosted an adoption banquet that in two years raised more than $30,000 to support adopting families. Starting a ministry with her church was only the beginning. Amber continued to work with CWO, and volunteered as program coordinator to open a branch in Tulare County, “mostly to get my own business card,” she says with a laugh. Amber’s approach was direct and simple. “I called child welfare services in Tulare County and asked, ‘How can the church help you?’ That was the first time there’d ever been a conversation like that.” As program coordinator, Amber helps Tulare County Welfare Services by contacting churches throughout the county. She has arranged for churches to host foster and adoption workshops and provide volunteers to offer free childcare. Churches have also given financial and emotional support, including donating gifts and writing personalized cards for graduating foster children. In June 2013, as Amber’s commitments continued to widen, Tim felt the time had come for them to adopt. It was a leap of faith for the kanallakans, not because the adoption process daunted them – they had already become experts through Amber’s work and ministry – but because of the potential financial strain: an international adoption would cost as much as $30,000. Naturally, the kanallakans felt doubt.

“We can’t do it,” Tim remembers saying to Amber. “This is our bank account, and this is what I make a month, and we just can’t do it.” Even the $350 application fee – “We didn’t have that,” recalls Tim. They had a garage sale in August of last year, and thanks to donations from friends, they raised nearly $2,000. But, Tim asked with a laugh, “How were we going to do garage sales every weekend?” The kanallakans unintentionally found the answer on a slow day at work. Tim, who builds artificial limbs and prosthetics, used equipment at work to make a leather case for his phone. A friend saw the case and asked Tim to make one for him. A second friend wanted one, too. “I’m not a leather worker by any means,” Tim admits, but he began to explore the idea of selling leather goods to help pay their adoption expenses. Then in October, Tim and Amber were invited to sell Tim’s leatherwork at the local Makers Market. Amber says it was terrifying to make something and ask people to pay for it, but they agreed anyway. “Also,” says Tim, “we are not craft people.” So it surprised the kanallakans when they sold $800 worth of front-pocket wallets and phone cases in only two hours. They were craft people, after all. Two weeks later, they launched an Etsy shop, Standard Goods. “I used the sewing machine at work for the first six months,” says Tim, who

spent his after-work hours designing new products like camera straps, dog collars, belts, even toy tomahawks. But the biggest Standard Goods seller is a dark leather clutch. “And now I’m selling purses,” he deadpans. Tim says his leatherwork is “totally an offshoot of prosthetics.” But Standard Goods isn’t the only offshoot from Tim’s work that has affected their adoption. It was through building prosthetics for other children that Tim realized he was specially equipped to care for a child with a limb difference. “One of the main things that we felt that God was calling us to do was to adopt a child with a limb difference because of Tim’s job,” Amber says. “That’s something we can offer a child that another family can’t.” The past year has been difficult for the kanallakans, “and it shouldn’t be easy to adopt a kid from another country,” stresses Amber. After months of working through agency paperwork, applications, “notarizations and certifications and authorizations and all that,” they were finally approved to adopt a child with a limb difference from China. Any day, a social worker will call the kanallakans to tell them they have a match. They’ll be able, for the first time, to see their future son or daughter, and they hope to bring the child home by March. Between garage sales, a grant from their church ministry and sales from Standard Goods, the kanallakans expect to completely pay for their adoption by the end of the month. They will continue to use the proceeds from Standard Goods to pay for future prosthetic needs and

surgeries, but they also plan to support other adopting families. “We have had so many people be generous with us, so how fun would it be to write an anonymous check for another family,” says Amber. And even though their journey is winding down, the kanallakans expect the experience will only better prepare them to serve others who want to adopt. They might temporarily take a step back, but “it will definitely take everything to another level,” says Tim. Getting their child isn’t the end of the story. It’s the beginning. But for now, all they can do is wait, and decide upon a name •

Standard Goods • dadwillbuildyourleg.blogspot.comwww.etsy.com/shop/standardgoodsfacebook.com/dadWillBuildYourLeginstagram @Standard_Goods



EARTH VINE


tERRoiR is an iMPoRtant woRD in the world of wine. It translates from French to “earth” or “soil.” However, as with most things French, the literal meaning is just the tip of the iceberg. Terroir refers not just to the actual earth in which wine grapes are grown, but also to the characteristics specific to the region’s soil, climate, style of winemaking and subtleties of that year’s fruit. Ultimately, terroir refers to the entire story of a wine: where it has come from, what it has become, and what makes it special. Oscar Ramos Torres, the eponymous founder and winemaker behind kingsburg’s Ramos Torres Winery, has a special terroir all his own. As a first-generation Californian of Mexican descent, Ramos was introduced to horticulture at an early age, as his parents instilled in him their knowledge of farming and how to coax harvests out of the valley soil. Ramos continued to build on this foundation during his time at Fresno State University. Home to a top-tier oenology program, Ramos stepped into the university’s viniculture world and never looked back. “I took the intro to oenology class, and I just fell in love with it,” Ramos says. “The program was great as far as giving you all the working knowledge you need to build a career in wine. But it’s up to the individual to decide how much they want to specialize, how far they want to pursue it.” For Ramos, the pursuit has always been that of a wine that meets his standards, from vine to glass and everywhere in between. His goal is to create balanced wines that highlight the nuances of the varietals, while prioritizing organic and sustainable farming methods. He embarked directly on the quest for that goal just after graduating college, by working as an assistant winemaker to Jim Van Haun at Cedar View Winery in Sanger. “Jim was my first stepping stone into winemaking,” recalls Ramos. “It was while I worked with him that I got a clear view of what my role in the wine industry would be, and that was to create my own wines, my own brand.” In 2005, the Ramos Torres brand was born. The first vintage was small, comprising only a couple hundred cases. But Ramos had succeeded in his own standard: the wine was wonderful, well-made and entirely his own. “If I’m going to do something, I’d like to do it to the level of my expectations. And my expectations are set pretty high,” Ramos says with a laugh. “So the idea is to create a product that I can impart my own style into and enjoy, and then share it with people.”

D R i n k i n g g o o D w i n E at R a M o s to R R E s w i n E Ry i n k i n g s B u R g

GOOd FiNdS | By FaChE DEsRoChERs | Photos: kElli avila


Having crafted a vintage that he could be proud of, Ramos turned his attention to the next step of his prescribed process: letting others in on his enjoyment. In 2008, he opened the Ramos Torres tasting room, and began to delight local wine enthusiasts with his offerings. “Wine brings people together to imbibe and to enjoy, to take the time to figure out why what they’re drinking is special,” Ramos says. “It’s a social process, but also a thoughtful one. And that’s one of the most special things about the tasting room: sharing a wine with someone and knowing that they will share it with somebody else.” As the brand’s popularity grew, Ramos was able to expand the tasting room’s building to include an on-site winemaking facility. And now, with the recent acquisition of an estate vineyard, Ramos is able to personally orchestrate every step of his winemaking process, ensuring that his wines become everything he wants them to be. “The estate vineyard is wonderful, because I have total freedom to organically, sustainably produce the grapes I want. I can really fine-tune all aspects of it,” Ramos says with a smile. To those in the know, the Ramos Torres tasting room also delights the palate with more than just wonderful wine. “I’ve started to cook for some of our events here,” Ramos confides. “I’ve always liked to cook,

but now I can really share my enjoyment of the relationship between food and wine and what they mean to each other.” The tasting room offers a variety of events, but the winemaker dinners are quite special: small, intimate, and only occurring a time or two annually. The French have a saying: La vie est trop courte pour boire du mauvais vin: “Life is too short to drink bad wine.” And with their winemaker’s warm, philosophical view on the power of good wine, and his meticulous attention to the science of its production, Ramos Torres Winery proves with every vintage that it knows this statement to be absolutely true. •

ramos Torres Winery • (559) 419-91591665 Simpson St, Kingsburgwww.ramostorres.com • www.facebook.com/ramostorreswineswww.instagram.com/ramostorreswinery



ENJOY THE ViEW | Photo: kElli avila


oCtoBER 2014 Enjoy | 29

Kelli Avila is a photographer based in visalia but you will find her all over this sunny state shooting weddings, families, children and seniors. her approach to photography is to capture real and precious moments as they happen to be remembered forever. a good day for kelli is one spent with her 3 precious kiddos baking, dancing, and lot’s of belly laughing. www.kelliavilaphotography.com

Hartland


Whether you’re planning your Christmas dinner menu or you’ve been asked to bring a side salad to the family dinner, this is a wonderful choice. This show-stopping, delicious spinach salad is piled high with jewel-toned butternut squash, red grapes and cranberries and will add an unexpected pop of color to your holiday table spread as well as healthy nutrients to the meal. This simple and vibrant holiday salad, while perfect for the Christmas table, is also a great option for that annual holiday potluck and would work well on your New Year’s celebration table. Enjoy and happy holidays!


WHAT’S COOKiN’ | By lana gRanFoRs | Photo: kaRa stEwaRt

DireCtions: 1 | Preheat the oven to 400 degrees F.

2 | Place the butternut squash on a sheet pan. toss the squash with 2 tablespoons of the olive oil, 2 tsp. rosemary, and season with 1 tsp. salt and ½ tsp. pepper and toss. Roast the squash for 25-30 minutes, stirring once halfway through, until tender and golden. add the cranberries to the pan for the last 5 minutes cooking time. Remove from the oven, and cover to keep warm.

3 | while the squash is roasting, whisk together the vinegar, shallots, lemon zest, remaining 1 teaspoon rosemary, mustard. as you whisk, slowly add the remaining 4 tablespoons (½ cup) of olive oil in a slow, steady stream until the dressing is thickened and emulsified. season with salt and pepper to desired taste.

4 | to serve, combine in a large salad bowl, the warm squash, walnuts, the spinach, grapes, feta cheese, with the vinaigrette, and toss gently to coat. Divide among salad plates and serve immediately.

total time: 45-50 minutes; Prep: 15-20 minutes; Cook: 30 minutes

waRM RoastED ButtERnut squash anD sPinaCh salaD with ZEsty vinaigREttEYield: Serves 6-8

inGreDients: 1 (1½-lb.) butternut squash, peeled and cut into ½- or ¾-inch cubes (about 4 cups) 2 t. olive oil, plus more for drizzling 3 tsp. roughly chopped fresh rosemary 1 tsp. salt ½ tsp. freshly ground black pepper ¼ cup dried cranberries

2 t. red wine vinegar 2 t. minced shallots (about 1 small) 1 tsp. finely grated lemon zest 2 tsp. Dijon mustard ½ cup olive oil 6 cup fresh spinach, loosely packed ½ cup walnut halves, toasted ½ cup crumbled feta cheese 1 cup seedless red grapes, sliced in half


lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, jillian and garet.


SPOTLIGHT | DECEMBER 2014

Candy Cane Lane Parade (VISALIA)DOWNTOWNDECEMBER 1 | 7 PM

� e Annual Children’s Christmas parade will be held in downtown Porterville with the theme “A Sesquicentennial Christmas- Celebrating 150 Years of Christmas in Porterville.” � e parade route is Main Street from Morton to Olive. Non-pro� t organizations will have various food booths at street intersections along Main Street and they will o� er such items as, baked goods, teriyaki sticks, hot dogs and hamburgers, hot chocolate and co� ee. For more information, contact the Chamber at 784-7502.

New Year’s Celebration and Doo-Dah Parade(EXETER)DOWNTOWNDECEMBER 31 | 6 PM

End this year with a blast and start the new year o� with a bang! � is event presented by the Exeter Lions’ club will be happening on New Year’s Eve in downtown Exeter showcasing the Doo-Dah Parade and the free � reworks show. � e whole family can have fun with the petting zoo, face painting, bounce houses, balloon animals, DJ, dancing under the stars contest, food vendors, mini train rides, beer garden and more! For more information, visit www.exeterchamber.com.

Babes in Toyland(TULARE)ENCORE THEATREDECEMBER 5 - 20

Discover the magic of Christmas as you travel to Toyland and watch the team help save the day. � is great production will show there’s always a reason to believe. To buy tickets, or for more information, visit www.tulareencoretheatre.org.

Wine & Chocolate Tasting(HANFORD)DECEMBER 6 | 6 - 9 PM

Special wines and chocolates are purchased throughout the year and approximately 30 downtown businesses kick-o� the holiday season during this extravagant festival. Participants receive a Main Street Hanford wine glass and sample from the list of over 50 wines and delectable chocolates. Many of the shops use this event as a Holiday Open House with delicious hors d’oeuvres and unique added touches like live music and photo booths. For mroe information, visit www.ci.hanford.ca.us.

New Year’s Celebration and Doo-Dah Parade(EXETER)DOWNTOWNDECEMBER 31 | 6 PM

End this year with a blast and start the new year o� with a bang! � is event presented by the Exeter Lions’ club will be happening on New Year’s Eve in downtown Exeter showcasing the Doo-Dah Parade and the free � reworks show. � e whole family can have fun with the petting zoo, face painting,

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Children’s Christmas Parade(PORTERVILLE)MAIN STREETDECEMBER 1 | 7 PM

Visalia’s Candy Cane Lane Parade will celebrate its 69th year bringing holiday spirit to the streets of Downtown Visalia with this year’s theme, “Christmas in Toyland,” presented by Groppetti Automotive. Enjoy fun for the whole family! � e 1 ½ mile route proceeds west on Main Street from Santa Fe to Conyer. For more information, visit www.downtownvisalia.com.

in the December spotlight

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F R O M F O O D T O F U N , S O M E T H I N G F O R E V E R Y O N E T O E N J O Y

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CALENdAr | DECEMBER 2014


Corcoran december 4•Christmasparadeandtreelighting,

Christmas Tree Park, 1000 Whitley Ave, 6:30 pm, (559) 992-4514, www.corcoranchamber.com

december 18•ChristmasatthePark,ChristmasTreePark,

1000 Whitley Ave, 6 pm, (559) 992-4514, www.corcoranchamber.comdinuba

december 6•Christmasparadeandtreelighting,

Rose Ann Vuich Park, 5 - 8 pm, www.dinubachamber.comExeter

december 4, 11, 18•HolidayOpenHouse,downtown,5-8pm,

(559) 592-2919, www.exeterchamber.com december 5•ChristmasParade,6:30pm,(559)592-5262,

www.exeterchamber.com december 6•SpiritoftheHolidays,KiwanisClubChristmastreeauctionandwinetasting,4-7pm,(559)592-2919,www.exeterkiwanis.org

december 11•HolidayHomeTour:presentedbytheExeterWomen’sClub,4-8pm,(559)799-3641, www.exeterchamber.com

december 13•ChristmasattheGallery:artauctionandshowto

benefit the Exeter Courthouse Gallery of the Arts and Historical Museum, (550) 592-5900, www.exeterchamber.com

•Fruitdisplayandtasting,UniversityofCaliforniaLindcove REC, 22963 Carson Ave, 9 am - 12 pm,

december 19•OpenAirPeddlersMarket,ExeterTreasures, 558E.Palm,(559)936-1487

december 31•NewYear’sEveCelebrationandDoo-DahParade,

downtown Exeter, 6 pm - midnight, (559) 592-2919, www.exeterchamber.comHanford

december 5•Wineandchocolatetasting,variousparticipating

businesses, 6 - 9 pm, www.ci.hanford.ca.us december 6•TourofhistoricChineseTaoistTempleandMuseum,

Taoist Temple, corner of Seventh Street and Green Street, (559) 582-4508, www.chinaalley.omLemoore

december 5•82Deluxe,Micky’sBarandGrill,230FoxStreet,

9:30 pm, (559) 925-0262Kingsburg

december 19•AnnualWinemaker’sChristmasDinner,

Ramos Torres Winery, (559) 419-9159 www.ramostorres.com Lindsay

december 6•ACountryChristmaswithSonyaDianeJones,

Lindsay Community Theater, 190N.ElmwoodAve,7:30pm,(559)562-1659,www.lindsaycommunitytheater.com

december 13•JingleBall,LindsayCommunityTheater, 190N.ElmwoodAve,7:30,(559)562-1659,www.lindsaycommunitytheater.com

december 19 - 21•AChristmasCarol,LindsayCommunityTheater,190N.ElmwoodAve,7:30pm,(559)562,1659,www.lindsaycommunitytheater.comPorterville

december 4•Children’sChristmasParade,MainStreet,7-8pm december 5•FirstFridayCoffee,sponsoredbyCityofPorterville,Galaxy9Theaters,7-8am, www.portervillechamber.org

december 6•ChristmasTreeAuctionbyEnspirit,Inc,12am,

www.portervillechamber.org•ChristmasHomeTour,(559)784-9697,

www.portervillechamber.org december 7•AnnualChristmasConcert:TheFestivalofNine

Lessons and Carols, First United Methodist Church, 344E.MortonAve,3pm,(559)784-4232

december 9•MyersannualChristmastreelighting, 248N.EStreet,7-8pm, www.portervillechamber.org

•PictureswithSanta,CentennialPark,6-7pm,www.portervillechamber.org

december 31•NewYearsEveGala,VeteransMemorialBuilding,(559)791-7695

Springville december 6, 13, 20, 27•FarmersMarket,SpringvilleRanch,36400Hwy190,9am-12pm,(559)359-0713Traver

december13•Christmasopenhouse,BravoFarms,11am-4pm (559)897-5762,www.bravofarms.comThree rivers

december 6•1stSaturdayArts,10-6pm,Variouslocations-Map

at Anne Langs december 13•SecondStreetBrassWinterConcert,7pm,

(559) 561-1100 december 16•SecondStreetBrassWinterConcert,5pm,

(559) 561-1100Tulare

december 2•HolidayBoutique,TulareSeniorCommunityCenter,201NorthFStreet,4:30-7:30pm,(559)685-2330

december 3•Wreathmakingwithatwistclass,

The Gardens at Cal Turf, 950 North J Street, (559) 688-2084, www.thegardensatcalturf.com

december 5 - 20•BabesinToyland,EncoreTheatre, 324SouthNStreet,(559)679-0482, www.tulareencoretheatre.org

december 6•FishingDerby,DelLagoPark, 1700N.LaspinaStreet,8-10am,(559)684-4310

CalEnDaR oF EvEnts

Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. Enjoy Magazine is not responsible for any inconvenience due to event changes.

Please visit www.enjoysouthvalley.com or email [email protected] to post your calendar events. If you’d like your event to be listed in this section of Enjoy magazine, it must be posted on our website or emailed by the 5th of the month—one month prior to the next magazine issue. For example, a January event will need to post by December 5. Thank you.


•TinselToy5Krunand1milerun/walk, TulareOutletCenter,1407RetherfordStreet,8am,(559)967-1692

•St.AloysiusHolidayExtravaganza, Tulare County Fairgrounds, 215 Martin Luther king Jr. Ave, 6 pm, (559) 686-5250

•Wreathmakingclass,TheGardensatCalTurf,950 North J Straat, (559) 688-2084, www.thegardensatcalturf.com

december 11•SpecialEveningattheGardens,

The Gardens at Cal Turf, 950 North J Straat, (559) 688-2084, www.thegardensatcalturf.com

december 13•WalkWithaDoc,DelLagoPark, 1700N.LaspinaStreet,8-9:30am,(559)685-4607,www.walkwithadoc.org

•ChtristmasTablescapedesignclasswithAnna,The Gardens at Cal Turf, 950 North J Straat, (559) 688-2084, www.thegardensatcalturf.com

•Christmassucculenttoppedpumpkinsclass, The Gardens at Cal Turf, 950 North J Straat, (559) 688-2084, www.thegardensatcalturf.comVisalia

december 1•69thannualCandyCaneLaneParade,DowntownVisalia,MainStreet,7pm, (559)732-7737,www.downtownvisalia.com

december 2•BookClub,TulareCountyLibrary, 200W.OakAve,6:30-7:45pm,(559)713-2700,www.tularecountylibrary.org

december 5•FirstFridayArtWalk,variousdowntownlocations, www.firstfridayvisalia.wordpress.com december 5 - 20•Fourlensesfourvisions:exhibitionofphotography,

Arts Visalia, 214 East Oak Ave, 12 - 5:30 pm, (530)739-0905,www.artsvisalia.org

december 6•Holidayraffle,ArtsVisalia,214EastOakAve,7pm,(530)739-0905,www.artsvisalia.com

december 6, 13, 20, 27•VisaliaFarmer’sMarket,SearsParkingLot,MooneyBlvd,8-11:30am,(530)804-8372,www.visaliachamber.org

december 8•MentalHealthFirstAidclassforthepublic,

210 Cafe, 210 West Center Street, 8 am - 5 pm, www.mentalhealthfirstaid.org

december 9•YappyHour,ThePlaningMillPizzeria, 514E.MainStreet,5-9pm,(559)713-4694

december 12•2014ChristmasTreeAuction,

Visalia Convention Center, 303 E. Acequia Ave, 5:30 - 11:30 pm, www.visaliachamber.org

december 13•WalkWithaDoc,RiverwaySport’sPark,

3611 N. Dinuba Blvd, 8 - 9 am, www.healthyvisalia.com, (559) 624-2416

•KatyMoffattperformance,MavericksCoffeeHouseandRoastingCompany,7pm,(559)624-1400

december 16•HelpingOneWomandinner,

Visalia Marriott at the Convention Center, 300S.CourtStreet,6-8:30pm,(559)786-0707

december 17•MysteryReadersbookclub,TulareCountyLibrary,200W.OakAve,6:30-8pm,(559)713-2709,www.tularecountylibrary.org

december 18•PrestigeAssistedLivingGala:benefitingthesenior

center, 6 - 9 pm, www.prestigecare.com december 19•TLCKidsNightOut,TheLifestyleCenter,

5105 W. Cypress Ave, 5 - 8:30 pm, (559) 624-3400, www.thelifestylecenter.org

•Karaoke,210Cafe,210W.CenterAve,6:30pm,(559)739-9009

december 20•AnnualRescueMissionChristmasMeal,11-1pm

Woodlake december 5•ChristmasTreeLighting,WoodlakeFireStation,

216 E. Naranjo Blvd, 6:30 pm, www.cityofwoodlake.com

december 8•ChristmasParade

Enchanted Playhouse Theatre www.enchantedplayhouse.org

december 5 - 14•Pedro,TheAngelofOlveraStreet

Fox Theatre www.foxvisalia.org

december 13•SonsoftheSanJoaquin,3pm december 20•TulareCountySymphonypresentsHolidayPops,

3 pmTachi Palace Casino www.tachipalace.com

december 4•UltimateConquestpresentedbyMuayThai,6pm december 11•LeeGreenwoodandCrystalGayleChristmasShow,7:30pmThe Cellar doorwww.cellardoor101.com

december2, 9, 16, 23, 30•SalsaTuesdays,8pm december 6 •LoveNote:CDreleaseparty,8pm december 12•LeavingAustin,9:30pm december 19•TheChopsTops,MotelDrive,9:30pm december 20•LouUmbray,TalkinTongues,8pm


The Soap Maker

“MY FAMiLY… we just love hanging out and making

handmade creations. Between our soap-making

classes and the farmer’s market and our custom

orders, we seem to keep ourselves pretty busy. and

happy! it’s a good life.”

Denise Mendoza Dirty Bird Gourds andMore

STOrE FrONT | DEnisE MEnDoZa, DiRty BiRD gouRDs anD MoRE

SOUTH VALLEY

ENJOY SUPPORTS LOC AL ARTISANS & FARMERS

MADE IN THE


Denise Mendoza, her husband Chris, and her parents Diana and Bob Pearcy have been pooling their efforts for years to make all of Dirty Bird Gourds and More’s one-of-a-kind creations.

ENJOY: What’s the origin of Dirty Bird Gourds and More?dENiSE: We always had a garden at my parents’ house growing up. Today, my mom still grows all the gourds at her house, and she grows the luffa that we put in our soaps. When she first started growing luffa, I don’t think she expected so much to pop up. So we had to find something to do with it. That’s when we started making soap with slices of the luffa inside. We both do that, and my dad and husband help, too. But it’s my mom, Diana, who paints the gourds and does all the arty stuff.

ENJOY: Can you tell us a bit about the gourds? What’s the process?diANA: I’m the one who grows the gourds, and then I carve and paint them. But any artistic DNA in our family, I blame Aunt Agnes. She started painting on rocks first, back in the day. But I like gourds because you have a bit more leeway to make things out of them. You use gourd tools to carve them…that’s what I call my tool arsenal. I’ll often use a Dremel wood-burning tool to etch pictures and patterns into the surface. You can get pretty detailed. We also make drums out of the gourds. That’s what people did thousands of years ago, make drums and rattles out of gourds like these. ENJOY: Tell us about your soaps.dENiSE: The soaps we make by hand, and we have all kinds of scents, it just kind of depends what I feel like putting in there. I get a new scent, and then I go crazy with it. We also have some Star Wars-

themed soaps now, which are fun. There’s one that is in the shape of Han Solo frozen in carbonite that is especially funny. We put the luffa that we grow in most of our soaps. Most people don’t know that luffa is a vegetable; they think it’s something that comes from the sea. But they’re part of the gourd family and we let them grow and dry on the vine. At that point they are really ugly and moldy, but when we bleach them and clean them, they become very beautiful and delicate…and then we can cut them up and use them.

ENJOY: Where can people buy your creations?diANA: We sell in quite a few places: Embellish & Restore in Visalia, but also Hometown Emporium and All Dolled Up Salon & Boutique in Exeter; Colors Gallery & Gift Shop in Three Rivers; and Virtuous Woman Boutique in Woodlake. And we do take custom orders, mostly through our Facebook page. We’re also at the Saturday farmer’s market in Visalia during the fall.

ENJOY: What’s your plan going forward?dENiSE: We’d like to sustain what we have been doing. My favorite thing about this business is that I get to work alongside my husband and my family. It’s just great to be all together. •

dirty Bird Gourds and More • (559) 909-5331www.facebook.com/dirtyBirdGourdswww.etsy.com/shop/dirtyBirdGourdsfacebook.com/dirtyBirdsGourds&Moreinstagram @dirtyBirdGourds

inside Embellish & restore115 N. West StreetVisalia • (559) 804-7411www.embellishandrestore.blogspot.comwww.faccebook.com/embellishandrestore@embellish_and_restoreMon-Sat 10-5pm

aaRon goMEs Cannot stoP; he must not stop. If he were to stop, he might not start again. The man is a portrait of inertia, a living physics project. He’s a mover and shaker, a teacher, a local boy, a family man, a promoter, a musician and a community advocate. Gomes is a man on a mission. On a recent Wednesday night, Gomes pulls into the parking lot of Cellar Door on his motorcycle. He rushes through the back door to check on the band, to make sure all the ducks are in a row. Dawes, a Los Angeles group accustomed to playing before audiences in the thousands,

has agreed (and not for the first time) to play on a stage a fraction of the size – thanks to Gomes and the reputation he has built over 10 years of work, through countless hours spent networking, promoting, touring and answering emails. So when Gomes walks briskly by, with a phone to his ear, and apologizes for running late – well, hey man, it’s cool. You’ve got a lot on your plate. For the past decade, Gomes has been bringing big stage bands to the much smaller, more local scene in Visalia through the extremely successful nonprofit, Sound N Vision Foundation. “I was just trying to make the community cool,” laughs Gomes, who used to front his own musical project, Vernal Falls. In its first years, Gomes says SNV was just a way to have fun, to book and play with the bands that were spinning on his record player at home.

GiViNG BACK | By joRDan vEnEMa | Photos: jaCki PotoRkE


aaRon goMEs wants to kEEP thE MusiC (anD aRts) Playing FoR kiDs

LEAP OF FAITH

Now Gomes is booking large marquee bands, like Grammy award-winning Foster the People and Bon Iver, and indie rock staples like Built to Spill, Modest Mouse and Vampire Weekend. As a local boy who grew up painting, skating and playing music, Gomes knows the value of fostering the arts in the community, especially among youth. “That’s more and more my focus,” says Gomes, “to foster the generation that’s young now to pick up instruments and start doing their thing.” At first, that meant offering a safe place to listen to live music and encourage community, but in the last few years, SNV has moved beyond the stage and into the classroom. “That’s where the heart of this is for me. I remember being turned onto music as a kid, and that made a lifelong fan out of me in music and arts.” A few summers ago, SNV began offering free summer classes to children. Local teachers volunteered to teach musical instruments like guitar and percussion. The classes were so successful that SNV expanded the classes to include other arts. This year, they offered classes that included ceramics, painting, even comic books. The plan to add classes like theater and voice lessons is wide open. “If I just had the time,” says Gomes, “I would keep going.” As a father and teacher, Gomes knows the importance of reaching out to artistically inclined children. “There are kids who are born athletic and they connect to their peers through sports,” Gomes says. “And then there are kids who aren’t sports kids, you know, and they communicate in a more artistic way.” As a child, Gomes connected to his peers through skating, playing and listening to music, so he gets it. “Everybody has their little niches and ways that they feel they’re truly themselves and really able to enjoy their existence, and when they find like-minded people, they feel like they have more of a place in the world.” Success, says Gomes, is often dollar-oriented, and preoccupied with the bottom line. “But there’s this worth,” he continues, “this intangible worth that is super important and that nurtures your spirit and your soul and your heart in a unique way that only happens through art and music.” As Gomes own children (ages 8 to 12) grow older, he’s further realizing the importance of that worth, and the importance of encouraging them

and other children to find their place in the world. His oldest son has begun expressing an interest in helping with the nonprofit, or starting his own, even teaching lessons. “Unfortunately, it sounds like he wants to be a professional drummer,” Gomes says about his son. But even while Gomes jokes, there’s pride in his eyes. Now a decade old, SNV is poised to move to the next level. “I really do think that we’re in a position that we can really impact a lot more lives and do something gigantic,” he says. He and others involved with SNV would like to expand the music and art classes to a year-round program. Gomes hopes the foundation can one day purchase a complex that can host both the classes and an all-ages venue for shows. “Being that we’re all educators, and working 9-to-5 jobs, it’s kind of difficult to have that vision come to fruition,” admits Gomes. “But we’re working on a business plan to exist and thrive in a small community…based on visual, performance arts and music.” Gomes admits he’s never been one to ask for help, “and I micromanage things to a flaw. But I’m starting to learn that if you just let people come in and do things, you can do so much more.” And community members are stepping up, private investors who want to support SNV. Gomes has never earned a dime working with the foundation, but if the financial opportunity presented itself, he would consider moving full-time to SNV. “I love teaching, but mainly I love teaching because I love interacting with youth,” says Gomes. The growth of SNV probably has surprised nobody more than Gomes, but it shouldn’t. Really, everything SNV has become is an extension of Gomes and his interests. But he’s learning to rely more on others. It hasn’t been easy, says Gomes: “It’s been a real leap of faith for me.” •

www.snvfoundation.org



1475 Placer st. suite CRedding, Ca 960011475 Placer st. suite CRedding, Ca 96001

115 n. west streetvisalia Ca 93291

™

South Valley Living Magazine

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Enjoy Magazine: South Valley Living – December 2014

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