Bakersfield Loves Lucy
All That Glitters in Gold Town
VOL. 27 NO. 2
Who’s Really Caring for You?
YOUR CITY. YOUR LIFE. YOUR MAGAZINE.
Big Game Hunters of Kern County summer 2010
$
3.50
We Played with Fire For our Annual Man Issue!
Thrill of the Grill Mid-Year Health Report
Medical Specialties BakersfieldMagazine.net We’re everywhere you are.
Local Grillin’ Guru
Gary Icardo
www.bakersfieldmagazine.net / Summer 2010
Real Men W So you’re in good health. Yeah, so are these guys. After all, they wouldn’t be able to treat patients, dissect health care reform and manage a hospital if they weren’t. But just like you, they need regularly scheduled maintenance — blood pressure, prostate and cholesterol exams — to keep running smoothly.
John Owens, MD Chief of Staff, SJCH Alex Ambrosini At Your Service Host, SJCH
Kevin Watson, RN SJCH Emergency Department
Hormuz Irani , MD Medical Director, SJCH Bariatric Solutions
Chester Avenue at 27th Street • 661-395-3000 • www.sjch.us Bakersfield Magazine
Jarrod McNaughton Vice President of Marketing & Development, SJCH
Justin Doss Director of Respiratory Therapy, SJCH Kevin Burton Foundation Executive Director/President, SJCH
R C
San Joaquin Com
Wear Gowns.
Ric Johnson Chaplain, SJCH
In honor of National Men’s Health Week, from June 14-20, San Joaquin Community Hospital encourages you to consistently pay a visit to your family doctor. You wouldn’t skip oil changes or tune-ups for your speedster or big rig — don’t procrastinate until your own “check engine” light flashes either — these guys sure wouldn’t.
Paul Fuller, MD Assistant Medical Director, Kaiser Permanente
Bob Beehler President and CEO, SJCH
Mike Robinett, RN Nurse Recruiter, SJCH
Cary Shakespeare, MD OB/GYN Chairman, SJCH Maternity Care Center Bob Bailey Volunteer, SJCH
Adam Theesen Director of Rehab Services, SJCH
mmunity Hospital...Inspired To Lead
www.bakersfieldmagazine.net / Summer 2010
Bakersfield Magazine
www.bakersfieldmagazine.net / Summer 2010
v
We
Lunch Hour!
SUMMER 2010
Contents
f e at u r e s
If it’s hip and stylish, our fashionista found it
Stuff We Like........................16 A town with a histor y as good as gold
Randsburg.......................28
The hunt is on with this conservation group
Safari club
35 MEDICAL SPECIALTIES MEDICAL What to expect at a hospital stay today Who’s Caring For You?.........53
Come Experience the New Lunch Menu at: Selections 14 Delicious for under $10
Local state-of-the-science prosthetics
Better Ideas, Big Steps..........55 It’s the thrill that comes from an open road
moto cops
39
One drop unlocks your health secrets
What’s in Your blood?
59
The whens and whats of good nutrition A love story between a boy and his barbecue
661.565.9319
801 Truxtun Avenue Bakersfield, CA
bakersfieldmarriott.com Bakersfield Magazine
THRILL OF THE GRILL
43
Hunger Pangs......................61 Giving local kids the summer they deserve
Challenges For Success....103
The competition heats up for this local charity
For 25 years, they’ve fed our community
Biggest, Baddest, BBQ.......45
Nonprofit Spotlight..........105
www.bakersfieldmagazine.net / Summer 2010
v
SUMMER 2010
Contents
CA Lic. #909016
Residential & Commercial Solar Systems
D E P ART M E N TS Mamas, don’t let ‘em grow up to be pyros
Letter from the Editor.........13
Make your home a Powerhouse!
Flyin’ High with Steve & Pat Loyd This local restaurant makes us all say “olé!”
We’re popping some kernels of knowledge
Kern Facts
15
• BEST WARRANTY
Let’s bring back those swingin’ block parties
Entertaining the Bakersfield Way...87
The Bakersfield Look............25
How much is that hot dog in the window?
The term “guitar hero” takes on new meaning
What’s Cookin’..................91
A company working on wings and prayers
Highest Efficiency Available
86
Summer temps call for fun, summer styles
Citizen Kern.....................27
• BEST PRODUCT
QUICK Bites
Risktakers.........................31
This coastal vintner has roots in Bakersfield
Life is a Cabernet..............93
How to give your summer a “peppy” start
Gardening with Mrs. P...........75
15 Year Full Warranty Standard
• BEST PRICE GUARANTEE
B est Price on Same Brand Components
Call Today, Save Tomorrow!
661.332.2222 Up to 12 Months NO INTEREST NO PAYMENTS • 5-7 Year ROI on equipment
solarpoweryourworld.com California Solar Initiative Recommended PV Solar Contractor General B&C-46 10 Bakersfield Magazine
It’s a man’s world—time to try a man’s drink
Easy steps to redo your courtyard sanctuary
HOME & GARDEN
79
Bakersfield is taking solar to the next level
Bottoms UP
95
How to best handle workplace conflicts
Human Resources...........100 Your picture is worth a thousand words
Going Green....................81
Party Chatter......................111
A little city, north of us, that’s no “lemon”
A visit to “The People’s Pla yground”
Great Getaways...............83
Bakersfield’s Sound.........114
www.bakersfieldmagazine.net / Summer 2010 11
remembering
Donna Louise Corum founder . visionary . friend
Vol. 27 No. 2
S
Summer 2010
Publisher Les Corum Executive Editor Mike Corum Assistant Editor Anika Henrikson Garden Editor Lynn Pitts
Historical Editor George Gilbert Lynch
Bobbi’s Hallmark Shop • 8200 Stockdale Highway Ste. F3
NEW! Gun of the Month Club!
Each new membership card will be entered for a chance to WIN
3 days, 2 nights in Las Vegas! Sign Up Now!
While in Las Vegas, the winner will also get to “Shoot The Wall” at the world famous The Gun Store! The winner will get to unload 25 rounds from several firearms including the M4, AK47, Uzi, M16 9mm, Sten, RPK, MP5, M3A1, Madsen, MP40, Thompson and 40 rounds on the M249! TheGunStoreLasVegas.com
Featuring: KIMBER Hand Guns Each month a different pistol or rifle will be highlighted.
366-AMMO (366-2666)
8032 Di Miller St., Suite D • Tue-Fri 8:30-6:00/Sat 8:00-4:00
12 Bakersfield Magazine
Bear Mountain Sports Gun Of The Month Club!
Your One Stop Sport Shop • bearmntsports.com
661-834-7467
Wine & Food Editor Mike Stepanovich Creative Director Chuck Barnes Graphic Artist Laura Turner Systems/Production Ryan Turner Director of Sales/Marketing Mark Corum Sales & Marketing Lisa Corum, Douglas “Dale” Heflin Photography/Editorial Assistant Isabel Alvarez Contributing Writers Holly Culhane, Matthew Martz, Tracie Grimes Jason Gutierrez Loron Hodge Janet Wheeler, Tom Xavier Accounting/Human Resources Melissa Galvan Distribution/Circulation Brigit Ayers Editorial Intern Emily Hedlund
Bakersfield Magazine, Inc. 1601 New Stine Road, Suite 200 Bakersfield, CA 93309
Office (661) 834-4126 Fax (661) 834-5495 Email: marketing@bakersfieldmagazine.net website: bakersfieldmagazine.net Bakersfield Magazine is published bi-monthly by Bakersfield Magazine, Inc. All rights reserved. ©Copyright 2010 by Bakersfield Magazine, Inc. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of Bakersfield Magazine is strictly prohibited. Bakersfield Magazine, Inc. is not responsible for unsolicited manuscripts, artwork or photographs, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Bakersfield Magazine are those of the authors and do not necessarily reflect the view of Bakersfield Magazine management or owner. Bakersfield Magazine, Inc. assumes no responsibility or liability for claims made by advertisers. Subscription rate is $12 for 1 year, $18 for 2 years.
Subscribe now at bakersfieldmagazine.net
BRAIN SURGERY
SPINE SURGERY PAIN MANAGEMENT
N AT I O N A L R E C O G N I T I O N | LO C A L R E P U TAT I O N
~Patient Testimonial~ “I am a 50-year-old active person that was in a lot of pain due to two herniated discs. Dr. Gantwerker performed a micro-discectomy. And now, two months after the surgery, I am 100% better, out of pain, and fully active. The caring and professional staff of the Brain & Spine Center made this difficult time so much easier to take. I can’t thank Dr. Gantwerker and the staff enough for giving me my life back. I would recommend Dr. Gantwerker and the Brain & Spine Center to anyone needing back help.” —Debbie Cronk, Bakersfield
I
t is increasingly difficult to make sense of the treatment now available to chronic back pain sufferers.
Bakersfield 9300 Stockdale Hwy., Suite 300 Bakersfield, CA 93311 (661) 414-9100
The physicians at the Brain & Spine Center of Bakersfield can provide you with compassionate and knowledgeable care for your chronic back pain.
Valencia/Santa Clarita 25751 McBean Parkway, Suite 305 Valencia, CA 91355 (661) 799-2542
Our neurosurgeons and clinicians will use their expertise to recommend the right treatment for you. Ask your physician to refer you, or call to schedule an appointment with one of our experts! Neurosurgical & Spine Conditions Seen
Surgical Techniques Used
• Degenerative disorders of the spine • Neck pain disorders • Back pain disorders • Leg pain disorders • Traumatic disorders of the spine • Head trauma • Brain & spine tumors, malignant & benign • Trigeminal neuralgia & facial pain • Parkinson’s disease • Movement disorders • Revision spine surgery • Spine related arm or leg pain
• Minimally invasive surgery • Complex spinal fusion • Non-fusion spinal surgery • Artificial disc technology • Image guided brain surgery • Stereotactic brain surgery • Deep brain stimulation (DBS) • Spinal cord stimulation • Gamma Knife radiosurgery*
Tarzana 5525 Etiwanda Ave., Suite 211 Tarzana, CA 91356 (818) 827-2720 New Location Northridge Hospital 18300 Roscoe Blvd. Northridge, CA 91328 We proudly accept Medicare and other PPO insurances.
*Northridge Hospital Medical Center offers Leksell Gamma Knife by Elekta
Visit us online: www.brain-spinecenter.com
Mark A. Liker, M.D. NEUROsurgeon
Brian R. Gantwerker, M.D. NEUROsurgeon
Lisa J. Mendez, NEUROSURGICAL PA-C
Sherwin E. Hua, M.D., Ph.D. NEUROsurgeon
John V. Watkins, M.D. PAIN MANAGEMENT
Jung Sung, NEUROSURGICAL PA-C
QUALITY CARE CLOSE TO HOME www.bakersfieldmagazine.net / Summer 2010 13
SPECIAL ADVERTISING SECTIONS
MEDICAL PROFILES Medical Profiles...................65
home & Garden resources
Home & Garden..................78
Green
Pages
Green Pages....................81
The Dining Guide The Dining Guide..................96
community partners Community Partners.............101
Religious Schools & Worship Services Directory Worship Directory...............107
Shoppers Bazaar................108
Kern Health Resource Guide...109
everafters... Weddings............................110
Dream Homes/Real Estate plus , Sizzlin Singles
g in m ST C o U G U 10 A 20
14 Bakersfield Magazine
Letter from the Editor
“Mamas, don’t let your babies grow up to be pyros.” I was around six or seven when I encountered my first flame. I’d been eying her for days and, man, was she neat. I’d been cooped up for weeks in the apartment we lived in, and after hours of begging, Mom finally gave in and agreed to let me go outside to play—on one condition (“Stay away from the fire!”). A construction crew had started a barrel fire and was burning old scraps over the course of the week to keep warm while they did various construction-type stuff. “I promise, Mommy.” And the rest, as they say, is history. I ran outside and made my way to the burning goddess, inching my way closer and closer to my new-found “love.” I circled the barrel, hypnotized by her graceful curves, comforted by her warmth, mesmerized by her ever-changing colors and there, in the center, I spotted an odd-looking piece of wood. I looked around to make sure “the coast was clear,” and grabbed said wood with both hands. Wrong! Had I not been so blinded by young lust, I probably would have seen the red embers underneath the white ash that made up the majority of my new and, sadly, short-lived “romance.” I’d been burned, yes, but I was hooked. In another dalliance, a tick had burrowed itself into my leg while I was playing out in a field. Upon arriving home, doing what all good moms do in these situations, she freaked! At the neighbor’s advice (thanks Big Ed), she doused my leg with rubbing alcohol—no luck. The second thing all good moms do in these situations, is take a hot match and touch the head of it to the tick in hopes that it will back itself out. Of course, all good moms are suppose to make sure the match is completely out before applying it to any part of the body that is soaked in rubbing alcohol. Needless to say, from that day forward, Dad was in charge of getting rid of any unwanted critters (can you say flambé?). These were only a few of the many liaisons I would have with the dancing devil; setting a couch a-blaze and jumping bicycles over it like some kind of crazed Evel Knievel; strategically placing crumbs to entice ants out of their homes and lighting them up a la Apocalypse Now; and, of course, fireworks! But I won’t go into details here...to protect the innocent and stuff.
What is it about fire and flames that attracts us? (“Us” being man, and by “man” I mean men, and by “men” I mean M-E-N!) In case you hadn’t noticed, this is our Annual Man Issue and in honor of the species (and playing with fire), we have a fantastic story on men and their grills—a love story, so to speak. Turn to page 43 for all the burning details. We also have a great story on the local motorcycle squad of the California Highway Patrol on page 39. We were fortunate enough to get Gordon Lull to write a story on big game hunting and the local chapter of SCI (page 35) which, much to our surprise, includes many women among its members (because the world doesn’t just revolve around us men, right?). This is also our Medical Specialties Issue (starting on page 51) and we have several interesting and informative stories pertaining to your health. And, as usual, we have all of our great regular features. It’s another outstanding issue of your magazine. Enjoy! And then go out and burn something...carefully. My inbox is always open,
Mike Corum comments@bakersfieldmagazine.net
THE
G A L L E R Y
SAN JOAQUIN COMMUNITY HOSPITAL
The Gift Gallery Your Boutique for Elegant Home Decor
Tyler Candles Jewelry Designer Perfume Lindsey Phillips Switch Flops,Purses and Scarves Mud Pie Infant Clothes and Accessories Soft Plush Animals Fresh Flower Arrangements See’s Candy Dewar’s Chews
Grill’s Best Friend Gary Icardo hams it up for Bakersfield Magazine.
A special shout-out to our cover dude this issue, none other than Mr. Bar-B-Que himself, Gary Icardo. Not only was he gracious enough to allow us to parody his skills, but he did so the very next day after cooking for thousands at the annual CSUB Spring BBQ. Thanks, Gary, you rock!
2615 Chester Avenue
661-395-3000 www.sjch.us
www.bakersfieldmagazine.net / Summer 2010 15
16 Bakersfield Magazine
Kern Facts
People People •• Places Places •• Events Events
HIS
He’s the president of Loyd’s Aviation and she’s the Human Resources and Public Relations Manager. This high-flying couple knows how to stay busy and stay in love!
& Hers
Be honest—what was the first thing you thought when you met your future spouse for the first time? Pat: We met when we were both students at Bakersfield College. It was love at first sight. I had recently moved to Bakersfield from Redondo Beach, back when the surfer look was all the rage, and had never seen a guy in Levi’s and cowboy boots, so he immediately caught my eye. He looked great and his beautiful blue eyes made for the perfect package. Steve: I thought that she was one beautiful lady. She had long, brunette hair and really long legs—she was a 10 in my book.
What is the funniest thing that happened while you two were dating? Pat: When we first started dating, I was perplexed by the way Steve would pay for our dates. He always paid with quarters, dimes, and nickels. At the time I was too new to the relationship to ask about his payment method, but after a couple of months I discovered that he and his brother’s college spending money came from the washing and drying machines in the apartment building their parents owned.
Steve: On probably our third date, in an effort to impress Pat, I took her to dinner at Freddie’s Skyway House. At the ripe age of 20 I thought I was quite the “big spender,” so I told her to order whatever she wanted on the menu. So, she ordered the lobster! My stash of quarters and dimes was not going to cover lobster, so I told her she could have anything else. She was so embarrassed, she ordered the ground sirloin.
What is the craziest thing your spouse has ever done for you? Pat: My birthday is on the winter solstice and is also very close to Christmas, so it tends to get lost in the shuffle. To make up for this, Steve and our friends surprised me by throwing me a “34 and a half-year-old” birthday party on the summer solstice which is my half birthday. They had half a cake and all the presents were half of something: half a slip, half a towel, etc. Steve: One night, she took a little longer than normal getting ready for bed. Then the door to the bathroom flew open and there she stood in a gold coin belly dancing outfit. Needless to say, she got my attention.
in step with:
Steve & Pat Loyd What is your spouse’s biggest phobia? Pat: Like most people, he doesn’t enjoy sitting in traffic. But he dreads the thought of being on a street where the lights are not timed and he will have to stop at each light. I’m guessing that this could be because he’s a pilot and doesn’t have to deal with it in the sky. Steve: Pat doesn’t enjoy being around negative people; she doesn’t feel she has time for negativity in her life. When I start to get a negative attitude she is quick to let me know. Who’s the first to admit when they’re wrong? Pat: Without a doubt, Steve. I really didn’t realize this until I tried to answer this question. I will add that he will only admit it if it is pretty obvious. Steve: Me, I think because I have a lot more opportunities to admit it. What’s your spouse most passionate about? Pat: Doing the right thing; specifically being honorable and helping others whenever possible. He strives to maintain the highest level of integrity in his business and personal life. Steve: She enjoys making people feel good about themselves. She is the most loving and giving person I know; and these are qualities that made me fall in love with her.
What is your favorite thing to do in Bakersfield? Pat: I enjoy inviting people into our home. Steve enjoys cooking and I love getting the house ready to entertain, especially setting a beautiful table for our friends and family to enjoy. We treasure our old friends and enjoy meeting new people as well. It’s been said that the best thing about Bakersfield is the people—I couldn’t agree more! Steve: I enjoy having dinner with our friends at the Noriega Hotel. Noriega’s has a relaxing family-style atmosphere, great food, and a rich history all wrapped into one. What is your least favorite thing about your spouse and most favorite thing? Pat: He’ll tell me that I didn’t tell him something when I distinctly remember doing so. I think this is just a side effect of being married as long as we have! My very favorite thing about Steve is the way he loves me and that he is comfortable sharing how he feels about me with any- and everybody. Steve: She leaves her shoes all over the house! It’s amazing how many pairs of shoes a woman can wear in one day. My favorite thing is her love for our family. I call her the World’s Best Mother and Wife; she truly is my soul mate.
www.bakersfieldmagazine.net / Summer 2010 17
Kern Facts
In & Around B•Town
Sienna Rose Peasant Top, $54 Victoria’s, 2701 Ming Ave. (661) 836-1494
Eagle Rare 10-Year-Old Single Barrel Whiskey $39.99 Imbibe Wine & Spirits 4140 Truxtun Ave. (661) 633-9463
Hot Tools Blow Dryer, $105 Protege Hair Designs 3310 Truxtun Ave. (661) 852-0976
stuff we like
Woven Tie, $19.99 Quality Suits 2019 Chester Ave. (661) 633-2046
18 Bakersfield Magazine
Dad’s Awesome Grilling Book by Bob Sloan, $22.95 Green Thumb 1913 F St. (661) 631-0906 Vera Bradley Weekender Bag, $92 Pappagallo 4817 Stockdale Hwy. (661) 832-9054
Cool
New Contest!
Arte Italica HandCrafted Pottery, $495 Lush, 1022 Calloway Dr. (661) 588-4500
Read our “Stuff W e Like” blog at bakersfieldmagaz ine.net to get all the details on how you can win $50 Gift Cert ificates to the places we’ve featured.
BIG WINNERS! S
ure, it’s good to be king. But it’s even better to be a winner. After all, no one gives a king gift certificates to local restaurants and boutiques, or even tickets to one-of-a-kind events. But seeing as we try and treat our A-List members and readers like royalty (check out all the winners!), maybe the case can be made for the benefits of being king. CSUB BBQ Tickets Al Friedly Laura Bailey Katie Herd Keandra Sandifer
East Bakersfield Rotary Basket Sandy Blackburn
uncheon BARC L er Winn Sandifer Keandra
Warmline Basket Laura Bailey
Laura Bailey
Symphony Tickets Melodye Bullis Pixie Campbell Virginia English Sandy Bye
t Contes Stuff We Like $50 A-List er Winn Rusty Burchfield Gift Certificate Winners ld urchfie Shabby Girls-Beckie Diltz Rusty B Sugardaddy’s-Patricia Marquez Biggest, Baddest BBQ Tickets Don Hall Jewelers-Debbie Lonon oux Tracy Carlton Bellisima-Emily Thir Cori Kitchen Kuka’s-Melody Popel a Rez ine orra n-L Salo Karma
LE P O E P e h t o t R POWE pany into e local lighting com
spurred th to gas was built visit plant tricity was added gas ec el d an n, he first tio ac the city. P. St. Clair, Sr. and of illumination in ns ea m a and operated by L. as t namo . Later, H. A. Blodge 1890, a 40-light dy of g rin sp e th In O. O. Mattson...in 1889 am est. a wood-burning ste ht out Mattson’s inter was installed and and H. A. Jastro boug e Th ng r. isi pr we m po co ir ish fa a crude af zed to furn ili ut s wa ne gi en The first plant was tured and the e gas was manufac od-generated steam wo of ns tio ita lim eight retorts, and th rich, generation summer, it was too water power in the of es ag nt va ad from gasoline. In g rin d, and it was too thin. Du re speedily recognize we ty ici ctr ele of and in the winter, big wer from , it is recalled, a an for using water po pl a e, tim a r fo the summer of 1889 e th tertained. to pump air into the mill ditch was en bellows was used d an s turn to ga e th of ty the quali natural thing to e th as w It holders to reduce cess urce of by reason of an ex [Canyon] as a so r ve Ri rn Ke prevent its smoking, s t wa first power ll of 1889, the plan the plans for the d an , er w po of carbon. In the fa e Th Blodget, instead of gasoline. ere were drawn by th ilt bu t an pl changed to use coal s d C. ga S. W. Fergusson, an the manufacture of Jastro, W. S. Tevis, use of crude oil in r 13, 1894. 1897. k [began] Decembe or W . ale Be N. [began] in 1896 and s nvey water ter the gas plant wa flume first used to co en od wo e It was not long af Th to n iven in the ctric lighting bega aced by a tunnel dr pl re er lat s wa established that ele es rti larity, and outside pa anyon] wall. gain greatly in popu ning rock of the [c tai ob to ew vi a llace M. th wi eld rsfi y, California by Wa visited Bake . m tory of Kern Count ste His sy a, 1914. : rni g rce in lifo Sou ht Ca s, lig gle electric ord Company, Los An a franchise for an Morgan. Historic Rec eir th t bu , se hi nc the fra They failed to get
T
DRE Lic.00818981
Rio Bravo Resort • $1,750,000 Nestled high on 30,000 sq. ft. lot, w/views of the foothills. 7bdrm, 6 bth, almost 7,000 sq. ft., 4 fireplaces, hardwood floors, 2,042 sq. ft. theater/game room, w/guest quarters. 20’ ceilings, great room, double island granite kitchen w/fireplace, pool, 3-car garage.
Seven Oaks • $1,195,000
On Golf Course, French Country, Gated Showcase IV. Dovichi-built 4bdrm+office, big game room… travertine floors, plantation shutters, white kitchen. First floor master suite. Exceptional quality, great price.
Seven Oaks • $1,200,000
Traditional details, great room floor plan, formal dining, granite island Viking kitchen, hardwood floors, plantation shutters, private office + downstairs master suite. 4 bdrm + office, game room w/ balcony, 4-car garage, pool/spa on corner lot.
Seven Oaks • $1,450,000 Jolliff-built! Over 6,700 sq. ft. 6 bdrms + office, 5.5 baths, theatre, game room, 4-car garage. Heated pool/spa, bbq, big patio! Hardwood floors, crown moldings, double-island granite kitchen w/ double appliances. Words do not do this justice!
Signature Properties, Signature Service! www.bakersfieldmagazine.net / Summer 2010 19
Kern Facts
©IS
K
TOC
KBIS
/MI
.COM
TO PHO
19 75 108 1990 11,500 27,441,000
The lowest temperature ever recorded in Bakersfield
By The Numbers
The number of obstacles at the Volkslauf Marine Mud Race
The peak number of school districts in Kern County in 1918 The year Bakersfield was designated as an All America City by the National Civic League
The approximate number of employees working at Edwards Air Force Base
The dollar amount Kern County grossed in 2008 from rose production
Sources: www.bakersfieldchamber.org; volkslauf.com; wf.ncdc.noaa.gov/oa/climate/online/ccd/extremelow.html; Historic Chronology of Kern County.
DID YOU KNOW?
rs, In 1927, Henry Egge ht ug bo t, an rch me a local ning the first air conditio unit [in Kern County] from the Pioneer y for Mercantile Compan re. sto ng thi clo his gy Source: Historic Chronolo of Kern County
©ISTOCKPHOTO.COM/sbayram
Oh Yeah ...we did it!
W
e finally stumped you! Several hundred readers took a stab at our last Pop Quiz and no one came close to getting the correct answer. So, we’ve zoomed out—revealing more of the image. Can you guess where we took this picture now? If you think you’ve finally got it, email us at comments@bakersfieldmagazine.net. A winner will be selected from all correct answers recieved by July 10th. 20 Bakersfield Magazine
2 3 4
5
N
w
c
100
i
y
1
years
e
s
c l
We asked speed-lover and Mesa Marin Speedway creator, Marion Collins, to tell us his five favorite things. But we let him take his time answering!
e
t
In & Around B•Town
a n e r
My great family life. My wife is wonderful; if I thought about having to live with me for as long as she has, I’d have run me off years ago! The feeling of knowing I’ve designed and physically built something as big as Mesa Marin. A pork chop. There was once a man who came out to the speedway and he prepared a pork chop an inch and a quarter thick for me. It was marinated just right. Or, to be more general, racetrack food! Cambria. It’s a neat little place to get away. My wife and I will go there for two or three days at a time and relax. My “Number 1 Day of the Year.” One day a year, 11 busloads of handicapped children would arrive at the racetrack and we’d have drivers and cars out there for them to touch and see. The drivers would let them get in the car and pose for pictures. We were able to do that for five years in a row.
Celebrating 15 Years of Business Home of
U
sually, we like to make people jump thr ough hoops to win big. You kn ow...answer a question cor rectly, identify a landmark, and the like. But when it com es to winning our A-List contest each iss ue, you don’t have to do any of that. The only thing you need to have is a name. This issue, we’re looking to give one lucky A-Lister a $100 gift ce rtificate to Frugatti’s! If you see yo ur name below, be the firs t to email us at alist@bakersfield magazine.net.* If you’r e not an AList member yet, sign up at bakersfieldmagazin e.net. Yuri Cho Veronica Barrera Ramon Carriedo Holly Olsen Marco Barba Kirsten Hoffman Wendi Kaff Maxine Myers Joy Tripp Ron Chapman Denise Pennell Stan Furguson
*contest open to A-List mem
bers who have not won a
prize in the past three mon
Victoria’s
in the Marketplace Open 7 Days a Week
665-8300
ths.
www.bakersfieldmagazine.net / Summer 2010 21
Kern Facts
Local
expressions
P
ablo Picasso once said, “Every child is an artist. The problem is how to remain an artist once we grow up.” Well, that may have been an issue for Mr. Picasso but it certainly has no bearing on the life and art of 82-year-old painter Beverly Carrick. The Bakersfield native still looks at art with the same fervor she first did. And the passion is still in her hands...it’s evident with each brush stroke. “My introduction to painting was really an accident,” Carrick explains. Not long after losing her leg to bone cancer at the age of 12, Carrick, whose dreams of becoming a ballerina were crushed, was being tutored at home by a teacher so she would not fall behind her classmates. “One of the subjects was art. I found out I could draw. It became a great focal point for me.” Soon, drawing transitioned into painting. “I was painting anything and everything,” she recalls with a chuckle. Still, her love of painting remained a hobby. But after getting married in 1948 and moving to Taft, she put her hobby to good use when she decorated the walls of her baby’s nursery. “No wall was safe from me,” Carrick quips of that time in her life. While she enjoyed painting, the only person to see her art was her young son. The family soon moved to Whittier, and one day, Carrick 22 Bakersfield Magazine
was walking around a gift shop and noticed a painting for sale. “I said to myself, ‘I can do that.’ But the gal who owned the store said I needed an agent if I wanted to have any of my work on display.”
and had me paint French street scenes. I was paid $9 for a set of four paintings. They sold and I must have painted those 100 times. But I was earning on my own,” she says. “And that felt wonderful.”
“Every child is an artist. The problem is how to remain an artist once we grow up.” —Pablo Picasso So, in 1954, Carrick’s soonto-be agent came to her home and she showed him the only artwork she had at the time—the nursery wall murals. He instantly recognized her natural talent. “He sold to furniture stores
Painting gave Carrick an outlet. She was her own person when she stood in front of a blank canvas and she could paint what she loved about nature: the light and the color. In 1963, Carrick took her
first lesson and transitioned into the world of professional painting as a seascape artist in Laguna Beach and Los Angeles. Soon, her paintings were hanging in galleries on Wilshire Boulevard. But circumstances brought her back to Bakersfield in the late ‘70s. “I thought it was the end of my career,” she mused. But in 1981, she was able to sell directly to galleries, many of which eagerly awaited her pieces. At this point, her work was being sold in 13 different galleries around the southwest at the same time. “There’s a common touch, I’d say, about what I paint,” she mentions, modestly. “People seem to like it because it’s real. I paint deserts and seascapes... things people have seen with their own eyes.” But she adds something wonderful when she recreates a scene from nature...she adds character. “I have to feel the place I paint,” she adds. “I used to sit for hours in places to really absorb the feel before I could come home and paint a scene.” Using oil and canvas, Carrick captures a place or a moment. She’s still doing it today, entering in local art competitions and spending at least three hours a day in her studio. And she still looks at her art with the excited gaze of a child, anxious to see where the next brush stroke will take her. You can see Beverly Carrick’s work online at: www.beverlycarrick.com.
eBay Finds
F
or those local folks who like to wax nostalgic, a visit to eBay could be just the trick. You’ll never guess some of the strange ol’ things we found just by searching for Bakersfield. Most of these items have since sold via the online auction, but we got a kick at seeing just what people put up for sale. What better way is there to celebrate the city we live in than by owning a vintage silver spoon with a picture depicting the Beale Clock Tower (last bid was $7.52)? How about a vintage yearbook? Alumni are putting school yearbooks up for remarkably cheap—a 1960’s Bakersfield College yearbook had a starting bid of $9.99. And since we’re such a car—ahem— race car city, a large percentage of the 1,500 items (as of late May) listed were dragster related, including old meet posters ($1.99), ‘70s and ‘80s ticket stubs (starting at $4.99), and auto club patches ($0.99). While the racing memorabilia and old Bakersfield Dodger’s baseball trading cards were obvious finds, the 1917 birth certificate we came across was rather odd. A local underground comic book from the early ‘70s, Kountry Komics, started at $18.99; old poker chips from Maison Jaussauds could be yours for less than a buck. Old matchbooks, vintage coins (from the Bakersfield Coin Club), and Red Simpson records filled up the list. The old glass milk bottle from Wayne’s Dairy was a particularly cool find. A piece of Bakersfield’s history can apparently be had for a price. And a pretty good one at that.
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Kern Facts The Men of Town & Country Snead Snead’s for Men
Jon Trader Joe’s
Thomas Cone’s
Dan & Josh Trader Joe’s
Yester-Year Pioneer
U
nless you’re planning on performing a séance, the likelihood you’ll find what you’re looking for in a cemetery is slim. Unless you’re a local historian with an interest in finding the grave site of one of Bakersfield’s most-revered pioneers: Elisha Stephens. Tim Lemucchi was that person. His great-grandmother, Elizabeth Patterson, was in the wagon train lead by Stephens, who traversed the Sierra Nevada Mountains in 1844 (two years before the Donner Party), yet, according to Lemucchi, is often overlooked. Stephens came to Kern County in 1864 after fighting in military campaigns and when he died in September of 1877, he was buried in Union Cemetery. “In those days, people were buried with a wooden cross with their name on it,” Lemucchi said. Not exactly the most sturdy of a marker. In 2001, when Lemucchi met with a man who had filmed a PBS documentary about Stephens’ journey, his interest intensified. And last year, when Lemucchi decided to screen the PBS documentary at the Stars Theatre, he was rewarded. “This guy jumps up and shouts, ‘I know where he is.’ That man was John Codd, a member of the Kern County Genealogical Society.” Codd determined that Stephens had been buried, along with a number of his relatives, in a family plot. The marker had simply vanished long ago. “After we realized we found him, we got together with the Oregon-California Trail Association and they recognized the significance of this plot.” Just last month, Stephens was properly celebrated and a plaque was placed on his grave. It turns out, you can find what you’re looking for in a cemetery.
Lucmyovie was not a smart move, s e v o L ld e fi s r particular Bake d occasion, Bakersfield ed and shelved. An
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www.sneadsformen.com 24 Bakersfield Magazine
On more than one and so it was cann al lects for se od wo til the film’s origin lly Ho y cit nearly forgotten, un has been the t ul va s. y re er ev ctu pi ed search r motion editor, Dann Cahn, screenings of majo . , els ay re e aw th d gh un ou fo ’re far en od and finally wo lly Ho in We’re close, but we d m back together an been the reasoning Cahn pieced the fil too. That may have t n in tes tio a en ld nv ho co to cy n decisio it at an I Love Lu d se lea re behind Paramount’s D. ly come out on DV Lucy: The Movie 2001, and it’s recent screening for I Love . tic sta ec re are Lucy fans everywhe here in 1953. uld des from iso ep e re u wonder what wo th yo d es re ak atu m of nd Ki The film fe ramount would have e classic Lucille have happened if Pa the first season of th ,” fit ne Be rsfield audience ow, “The listened to the Bake Ball-Desi Arnaz sh t.” lle Ba he “T e,” and and released the “Breaking the Leas in the 12 o als s wa aw dr e film in 1953. Of course, th idge the br to e ag ot fo of es After all, we extra minut er. th ge know funny. episodes to r than tte be nt we g in en The scre so audience laughing Source: expected, with the e th ar he ’t dn ul co s ec ex o http://articles. loudly, studi with the film. latimes.com n ra at th k ac -tr gh recorded lau o Photo courtesy at MGM, the studi t However, the folks CBS Home Entertainmen m fil g in m rthco slated to release a fo ll, felt releasing this with Arnaz and Ba
Skilled Hands
Who’s Watching What We’re Watching?
F
or most of us, having a television in our office would be quite distracting. You’d constantly find yourself watching the tube instead of doing your work. But for Doug McGinty, what we watch on TV is his work. “Honestly, after a while, you learn to tune out any noise,” McGinty explained. His office is filled with television screens running various network shows. “Even screams. But if it suddenly goes quiet, your ears perk up.” That’s because when it’s quiet, nothing is being broadcast. And that could spell trouble; trouble for McGinty, who is a director and the operations supervisor for KERO 23. It’s his job to make sure what viewers see at home is what they’re supposed to be seeing. “When I was in high school, in the mid-’80s, my dad bought a home video camera. He used to film high school sports so coaches could go back and review footage. That’s what got me interested in film,” McGinty added. “I came to work running cameras at KERO in January of 1989.” At that time, a director’s job was very different than it is now. Before the studio transitioned to a computerized-system in 2001, a director was in charge of calling out orders to the many people running around the studio during a broadcast— people who were controlling cameras, audio equipment, and monitors. They had to call out camera switches that were going to happen and even when they were going to cut to live feed. All that changed ten years ago. McGinty was suddenly sitting in front of a large panel of computer screens, with numerous keyboards and
switches in front of him— The technology has been a “You’re trusting a machine to each controlling a piece of nice change. do a job. And 364 days a year, equipment. It was, and still is, “When I started, everything it does what it’s told. But you McGinty’s job to make sure all was manual—even rolling only have to take your eyes off that equipment is doing what it’s commercials. of it for a second on the one day supposed to, according to the “You had to sync up the that it won’t, and that’s when disaster happens.” directions he and other directors commercials two seconds have programed into it each day. before they needed to run. It stands to reason, “Before a broadcast, McGinty’s hands are so busy Now, they’re programmed in I check what shots need avoiding disaster, it makes so the computer reads what to be set up—when we’re sense that he wouldn’t be able it’s supposed to air next, and going to live feed, when it does it.” to hear what happened on that we’re running video and afternoon’s episode of All At the same time, McGinty audio. Then I type the code explained, the technology does My Children. into the system, which tells have its downsides. But who can blame him? the cameras what to do and when.” It’s not a difficult set of codes to remember. After all, McGinty and the other directors came up with it. However, the slightest error when typing can “spell” disaster. “We’re typing codes to select which camera to use for a shot, what video and audio will run, and what graphics will appear on screen. Because it’s a computer,” McGinty explained, “it will do what it’s programmed to do. “I have to go through the programmed codes and make sure that we’re not trying to use the same camera for two different “You’re trusting a machine to do a job. shots,” he added. “The camera And 364 days a year, it does what it’s doesn’t know that told. But you only have to take your it’s not supposed to move a certain way. It eyes off of it for a second, will try to swing across and that’s when disaster happens.” the room to get that other shot if it’s programmed to do so.” —Doug McGinty, KERO 23 director and operations supervisor www.bakersfieldmagazine.net / Summer 2010 25
Thanks Bakersfield for 20 Years...
Alternative Care wishes to thank all of the clients and families for your trust and confidence in allowing Alternative Care to provide quality care for your loved ones for the past 20 years! We also thank our wonderful caregivers--past and present--who have been so dedicated in providing care! You have been the reason for our succcess and great reputation in Kern County! We sincerely thank all of you and look forward to our next 20 years of providing quality home-care in Kern County
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26 Bakersfield Magazine
Heather Pressley, 37 Occupation: Bank VP Branch Manager Are you a Bakersfield Native? I am a transplant from Los Angeles, but I claim Bakersfield. Is there a style product that you absolutely can’t live without? Do I have to pick only one? I would go with lip gloss, then moisturizer. Do you think Bakersfield has a style? In general, it’s very casual, but there seems to be a trendy group, as well. Describe your personal style. I love being a woman, so I love anything that accentuates femininity, even if it is simple. How long does it usually take you to get ready in the morning? If I have no interruptions, it takes me 45 minutes. Is there a celebrity or person in your life that you get your style from? I have always loved Audrey Hepburn’s style. She’s elegant, timeless, beautiful, and classy. But I take style tips from women who appear very well put together. What are you wearing? The dress and the earrings are from LoLo’s. The necklace is Tiffany, the bag is from Macy’s, and the sunglasses are Coach. These gorgeous shoes are B. Makowsky, also from LoLo’s.
Does your style change when you are not at work? At work, I wear a uniform (a lot of black), so I try to avoid too much black when I’m not at work. How do you personalize your ‘business’ look? Adding a scarf will do wonders, as will accessorizing with pretty jewelry that represents who you are. What are your favorite places to shop in Bakersfield? I love LoLo’s and all the other small, local boutiques. Every woman should have a few fine items that she can count on in a jam. What is your favorite item of clothing? Definitely my running shoes. What is the biggest fashion mistake you have made? Parachute pants! And there were a lot of leg warmers.
FASHION TIP: accessorize with pretty jewelry that represents who you are. Are you a bargain hound? I love yard sales. I have found so many cute clothes...you just have to look! What mistakes do you think men make when they dress? They fail to update! Almost every look has an expiration date, and please—the wrinkled, grunge look is one of them!
www.bakersfieldmagazine.net / Summer 2010 27
28 Bakersfield Magazine
!
CITIZEN KERN
Personal Stats:
He’s always getting the “Dude, I know you” treatment. How he got started: Because his father played piano for Benny Goodman (among others), Wynfield started piano lessons at age 3 and never looked back. He began to learn guitar (he was playing “Little Wing” by Jimmy Hendrix at age 9), bass, and drums soon after and, at age 13, had his first professional gig, playing for a car show in L.A. In the 1970s, he formed Marvel, a three-piece power band; and Siddartha, his band which regularly opened for Van Halen (then known as Mammoth) at Pasadena Civic Auditorium.
His heroes: “Definitely Hendrix and Jimmy Page. I’ve always followed Eric Clapton. I was invited to write songs for him, but I didn’t step up in time,” he adds with a smile and a sigh. Wynfield also admired Stevie Ray Vaughn, whom he played with in Dallas in the mid-’80s. “Right after he passed, I played a tribute show for him and I had people say it was like seeing Stevie all over again. That was a huge compliment.”
meet
‘‘
This lifestyle isn’t for everyone, but I love performing and seeing the world.
His favorite part of the industry: While in between tours with Glen Campbell, Wynfield got a call from the legendary Mick Fleetwood to join him on stage in the second incarnation of Fleetwood Zoo. “I did 32 nights in a row with Mick,” Wynfield adds. “This lifestyle isn’t for everyone, but I love performing and seeing the world. This job is like a paid vacation.”
‘‘
Career highlights: A year into touring as a technician for Glen Campbell in 1980, Wynfield was asked by the legendary artist to join him on stage. Wynfield toured with Campbell for four years. “The tour buses were insane,” he says. “And the lear jets and hotels. One had all crystal furniture. Glen made sure we all had the same treatment he had on tour.”
Roger Wynfield
photos courtesy carl lender (van Halen), al hazan (campbell), Majvdl (clapton), brandt luke zorn (fleetwood), simon jacquier (cornell)
Name: Roger Wynfield Age: 57 Birthplace: Los Angeles, by way of Texas Title: Musician
What he’d still like to accomplish: With endorsements from major instrument companies, he wants to focus more on his own music. “I’d love to put more focus on my own project again, the Roger Wynfield Rock Project (RWRP),” he says. Because he’s still being asked to hop on stage with artists like Chris Cornell and Buckcherry at National Association of Music Makers events, when will he find the time?
www.bakersfieldmagazine.net / Summer 2010 29
seems to come right out of an old west novel. It was the year 1891 and John Singleton, an expert carpenter and millwright, had just finished building a beautiful Victorian-style house at 17th and H streets in downtown Bakersfield. It was the home of the William A. Howell family and
30 Bakersfield Magazine
is now located in Pioneer Village at the Kern County Museum. Upon completing this construction job, Singleton’s latent gold fever began to resurface. Bankers, merchants, farmers, sheriffs, and even preachers were subject to being affected by the gold bug, so one could hardly blame Singleton. The “vacations” they planned spur-of-the-moment were triggered by hearing of a good “find” in some far-away desert canyon by a friend of a friend and it was expedient to file as many claims near the bonanza as possible to share in the golden wealth. Mantels and window sills of most homes were decorated with rows of quartz gold ore that were collected on excursions in the quest of the elusive metal. A friend of John Singleton, Fred M. Mooers, a previous
z Randsburg columnist for a Brooklyn, New York newspaper, caught gold fever and headed to California. Mooers had found a small amount of gold dust at the base of a high desert mountain in 1893 while traveling west. It was now 1895 and Mooers and Singleton had teamed up
photo by pretzelpaws
H
istoric Randsburg is known as the last living ghost town in southern California. This quiet, old, eastern Kern mining town still has many weathered, original buildings and houses scattered along its quarter-mile-long main street. In the last few years, this once prosperous mining town has become a popular spot for “weekend gold hunters” and tourists who want to visit a real gold mining boom town of the 1890s. A town with a story that
in their search for gold, drywashing the sands of eastern Kern County’s Goller Gulch area, which was about 15 miles north of the mountain at which Mooers had previously found “color.” The pair wasn’t finding enough gold in the dry sands
photos courtesy kern county museum
by George Gilbert Lynch
California
and wagon with which he was supplying water and merchandise to the miners in that secluded area. Burcham also had gold fever, had sold his cattle ranch in San Bernardino, and left his mercantile store in his wife’s care while he pursued the elusive desert gold. Singleton and
photo by George gilbert lynch
of Goller Gulch to even buy their food and it appeared they might have to abandon their vacation and return to civilization in order to replenish the “grubstake.” As luck would have it, they were befriended by Charles Burcham, who owned a team
z
Mooers had a new partner with a wagon and enough provisions to extend their search for a while. One night, as they sat around the campfire, Mooers mentioned his finding “color” two years earlier at that certain mountain 15 miles to the south, and the three agreed to prospect that mountain the next morning because Goller Gulch was slim pickin’s. The next morning, they loaded all their gear into the wagon and informed the nearby miners they were fed up and going back to town, hoping none would follow them to the mountain to the south. Upon arriving at the base of the mountain, Mooers stayed near the wagon, prospecting the sands of a gully, while Singleton and Burcham prospected the mountainside. About halfway up the mountain, Singleton in-
spected a large out-cropping of ore and exclaimed to Burcham, “This quartz is loaded with gold, partner. We are rich.” The famous Yellow Aster Mine had been discovered. At that time, they didn’t realize how rich they were. They had found a whole mountain range of rich gold ore. The last big gold rush in Kern County had begun. In a short while, hundreds of claims had been staked out in a 50-square-mile area by an army of fortune seekers. The area was named Rand Mining District after the rich gold fields of the Rand Mountains of South Africa, and the settlement was named Randsburg. Hundreds of tents, caves, and shacks dotted the red-hued landscape as the thousands dug into the mountains following the gold ledges. By 1897, so much gold >>
www.bakersfieldmagazine.net / Summer 2010 31
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ore began coming from the three partner’s Yellow Aster Mine, a railroad was built from Kramer (a station on the Santa Fe Railroad’s main line 28 miles to the south), to Johannesburg, the railroad’s terminal one mile east of Randsburg. This railroad hauled the gold ore from all the area mines to a mill in Barstow, where it was processed. No sooner had the railroad been established than the Yellow Aster Mine built a 130-stamp mill to process their own ore, which saved the shipping and milling fees. The smaller mines in the area supported the railroad until 1933, when the Great Depression and reduced mining activity doomed the railroad, and it was abandoned in 1934. The amazing Rand Mountains never seemed to stop producing wealth of one kind or another. When gold production was
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dwindling in 1917, World War I sparked a great demand for tungsten, a metal used in hardening steel. England and Germany began importing thousands of tons of the ore from the Atolia area of the Rand Mountains. Many new mines were discovered and a “tungsten rush” took place for a few years. Another tungsten boom also occurred when World War II began in Europe in the 1930s. In 1919, a big silver rush began when Kern County sheriff John Kelly developed the Kelly Mine near Randsburg. This silver mine produced millions of dollars until 1928, after which the price paid for silver became too low to continue operation. A few mines continued to produce a small amount of gold until the United States entered World War II and a wartime law halted all gold mining. A few tungsten mines continued production for the war
photos courtesy kern county museum
Gold Town
Working a hole at Yellow Aster Mine.
effort but with war’s end, old Randsburg became a living ghost town. With a population of only a few dozen inhabitants through the 1950s to the mid’80s, the quiet little community was all but forgotten—a couple of businesses and a great little museum being the only attractions of the isolated town. Then, in 1986, a large-scale gold mining project began at Randsburg’s Yellow Aster Mine by the Glamis Gold Company. The escalating price of gold had spurred another gold boom on the old Rand Mountains. The heap leach method of mining gold was utilized over a period of 17 years and extracted hundreds of millions in gold from the “mountain of gold.” The operation was concluded in 2003, not due to lack of recoverable gold, but because mining regulations became so stringent, it was unprofitable to continue. Local residents of Randsburg claim the Rand Mountains still hold more gold than has been taken out. With gold prices currently at $1,200 an ounce, another mining boom is sure to take place in Randsburg in the future. Today’s Randsburg has three or four hundred residents and the main street businesses are a beehive of activity, especially on weekends, when scores of tourists visit the many antique and second-hand stores and everyone visits the interesting Randsburg Museum where hundreds of artifacts, photographs, and ancient mining machines are on display inside the building and scattered around the outdoor display area. Every September, the little community unites to put on a bang-up, one day, old west jamboree where the main street is filled with vendors of all types and the boomtown days live again with the street gun duals and old mining town atmosphere. v
R I S K T A K E R S
Launching a successful company in this industry would require a lot more than a wing and a prayer.
reaching for the sky
I
By Tracie Grimes
t started as a simple repair to the old Mojave Liquor Store sign back in the early ‘80s. A relatively small fix to a defect in the fiberglass that most larger, well-established fiberglass companies would have balked at, but a job that sent Marie Walker, co-founder of the newly-formed Fiberset Incorporated, over the moon. “I felt like we were on our way and reaching for the sky!” exclaims Walker as she looks back on 1983, the year she and her business partner (and future husband), Jim, decided to launch their own venture out of the Mojave Air and Space Port. Working with fiberglass was practically second nature to the budding entrepreneurs as they began pulling on the skills they both had honed in the area of fiberglass while working at the same small Mojave glider shop. Walker felt her future with Jim and Fiberset looked pretty bright, but it took some convincing to get Jim on board. “I’m the kind of person who doesn’t mind getting in there, getting my hands dirty and working hard, and loved working for the glider company, but I kept thinking that there was another direction I should be taking, another direction God wanted me to go. So when I met this young man [Jim], I worked up the nerve to ask him to go to a local pub. ‘Let me buy you a beer after work and run something by you,’ I said, and then asked him how he would feel about starting our own business. He looked at me and said, ‘No.’ “Now I’ve always been the kind of person who wins more than loses when I go out on a limb or take the kind of risk I took when I asked Jim if he wanted to start a business with me, and his answer really bothered me. I just kept thinking, ‘Why doesn’t he want to do this?’ And I realized I was so flustered when he said no that I didn’t even ask him why. “So, a while later I approached him again and said, ‘Hey Jim, let me buy you another beer after work today.’ So back to the pub we went and I jumped right in and asked him why he said no. “ ‘I hate paperwork,’ was his answer. “ ‘That was it?’ I thought. This was something I could handle! “ ‘I’m the queen of paperwork!’ I >>
F-16XL configured with its laminar flow “glove.” PHOTO COURTESY NASA
” I’m the kind of person who doesn’t mind getting in there, getting my hands dirty and working hard, and loved working for the glider company, but I kept thinking that there was another direction I should be taking, another direction God wanted me to go.“ Marie A.Walker CEO, Fiberset, Inc.
PHOTO COURTESY FIBERSET, INC.
www.bakersfieldmagazine.net / Summer 2010 33
said, telling him how I’d spent several summers working for the school district dealing with mountains of paperwork relating to programs designed for the economically-depressed kids in the Mojave area and could handle any paperwork that came our way. I sorted, filed, filled-out, dittoed, mimeographed [remember those?]—I assured him that I could manage the paperwork just fine.” And although she was true to her word and handled all the paperwork that came their way, there were many problems Walker could never have anticipated. “Although we were known in the area, jobs were few and far between. And we needed to buy supplies, materials, to pay rent...expenses were mounting. I took a job working in NASA’s public affairs department, handling press questions and answers regarding the space shuttle program’s flights and landings—that’s when they were still routinely landing at Edwards Air Force Base. Something kept telling me that God was up to something when He provided me with this opportunity, I just didn’t know what it was.” She soon found out. Walker’s gig with NASA not only provided funding for the resin and other stock items Fiberset so desperately needed to stay in business, her connections provided her with the opportunity to bid on projects. Fiberset landed their first three-year contract with the Dryden Flight Research Center to manufacture components used in flight tests.
nologies, Inc., just to name a few,” she says, with the relief she felt back then audible as she spoke. And with the doors opening in such a wide diversity of businesses, Fiberset’s “menu” of products and services began to diversify, Walker adds. “When you first start out in business, you may think you know how it’s going to work and what you’re going to provide, but the reality is if you don’t keep open to diversifying and providing customers with what they need, not just with what you have, you’ll never make it,” she emphasizes. Fiberset quickly grew into a thriving business that performed repairs and modifications on wind turbines, developing and manufacturing camera housing for helicopters, even dabbling in the making components used in the movie industry. Then things changed in 2003. “Jim left and we divorced, which was hard enough, but then a manager who’d been Building the X-38 Crew return vehicle master pattern for the International Space Station. with us for ten years left and started taking all the leads it had taken us 20 years to “And the Dryden contract opened the build. I didn’t know he [the former Fiberdoor for future contracts with NASA as set manager] was luring away my customwell as opportunities to work with compaers for a while, I just knew business took a nies like Boeing, Northrop, Honda, Scaled sharp turn downward. Composites, Raytheon, Chevron, UCLA, “Things went from bad to worse in 2004. Borax, and Maglev Wind Turbine Tech-
34 Bakersfield Magazine
PHOTOS COURTESY FIBERSET, INC.
Risktakers
At 30-million candlepower, the Nightsun series searchlights are the world’s most powerful airborne searchlights.
I remember so well the day that Burt Rutan won the X Prize; everybody was celebrating, there was a big party, and I was so thrilled that my sons and I were a frontrow witness to this history-making event in Mojave. And then I walk back into my Fiberset trailer to find out that I’m behind in rent, had to pay $7,000 immediately to keep our ISO Certification fee or they’d come and take it—like having the stripes ripped off of your sleeves in the military—and we wouldn’t be able to bid on any jobs. I was crying out to the Lord, ‘How am I going to survive this?’ I felt there was just too much risk and was worn out. I was ready to close, pull up stakes, and move me and the boys in with my mom. “But then I just felt inside that something was telling me, ‘Marie, you are going to be OK.’ I had hope.” With her eyes on this glimmer of hope, Walker started asking for advice. “An attorney advised me to file bankruptcy and start another company, but I just couldn’t do it. I just felt this wasn’t the answer. I kept searching, but kinda feeling
my way in the dark because I didn’t want people to know how close I was to failing. One day I just decided to open myself up and ask for help. I went to my pastor, I asked my Bible study group for their prayers.” That’s when Walker said things started to happen at Fiberset. “Within ten days, $110,000 worth of business came in. I felt like we had been pulled out of the fire,” she recalls. But most blessings don’t come without challenges, and this influx of business meant Fiberset would have a whole new set of risks to deal with. “We had to adapt to a new way of doing business and a new set of clients. We had to get fifty percent up front and the rest after the completion of the project, and this was new for us. But the biggest change was in the new direction we found ourselves going.” Body armor was the newest addition to the Fiberset menu, and something Walker could have never predicted. “In 2005 we were asked to be the secondary supplier for body armor and work on some research and development to come up with a new generation of flexible body armor. We tried a couple of times with no success. I thought the customer was going to reach over the table, grab the contract, and say ‘thanks, but no thanks!’ Then, on the third try, we got it right. They asked us to produce 15,000 discs per week. It was incredible! This is something we did ourselves! No engineering consults, just us. And now we have a fully dedicated facility just for body armor and our project became a benchmark for the military. It was the most challenging, fun thing we’ve ever done.” Walker had so much fun with the R&D aspect of this project she decided the youth of the Mojave community needed a way to “cut their teeth” on science; to get in on the excitement of exploring, inventing, and creating. So Walker created the Intermediate Space Challenge, a project in which fourth, fifth, and sixth grade kids design and build rockets modeled after the X Prize.
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A launch is held every year at the Mojave Air and Space Port. “We have over 1,000 kids participating now and Kevin McCarthy introduced a resolution [H.Res 411] to support the Intermediate Space Challenge,” she proudly notes. And as of late May, NASA has spearheaded the curriculum development for the program in addition to raising more funds overall. So from small-time repairs on fiberglass shop signs to composite tooling for the X-38 International Space Station Crew Return Vehicle and full-scale production of the next generation of flexible body armor, Marie Walker’s willingness to “get her hands dirty” and “let go and let God” jettisoned Fiberset into a new century. The ride may have been a bit bumpy, but Walker feels that “Fiberset is ready to reach for the stars!” v
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W 36 Bakersfield Magazine
W the
b u l c i r safa By Gordon Lull
ithin a few miles drive of William “Bill” Mosesian’s Lamont, California home, a bustling grocery store is crowded with shoppers. For most of his neighbors, that store represents the only source of food they will ever know. For them, food comes wrapped and boxed, canned or bottled, stamped with expiration dates, carefully displayed, and vacuum-packed. Mosesian knows better but he doesn’t hold it against them. He knows both worlds. Often, he dreams of Africa. Always, sleeping or waking, his harvests surround him, peering down from walls or standing in magnificent stillness. Lions, tigers, kudu, cougar, zebra, water buffalo, even a baboon or two; taken over the years from the jungles of Botswana, from Zambia, Tanzania, and from the mountains above Kern County...all haunt the world around him. “I know it sounds odd,” admits Mosesian, “but the truth is, I love them. Each one of them.” Mosesian, 95, whose life and accomplishments as a hunter were celebrated May 19 at Bakersfield’s Petroleum Club by the loEd Jagels, Kern County cal chapter of Safari Club International (SCI), is District Attorney and president of the local SCI among a small but growing number of Kern County Golden Empire Chapter. residents who intend to keep the hunting flame burning hot and bright. Formed in 1975 and now based in Tucson, Arizona, SCI has members in 100 nations worldwide and, according to its website, pursues its mission “to protect the freedom to hunt and promote wildlife conservation worldwide.” The organization holds conventions; educational seminars; publishes an array of magazines, newsletters, and other publications; promotes wildlife education and conservation; and also engages in various humanitarian services. It also engages in the political and legal defense of hunting and gun rights. Having enjoyed several high-profile court victories, the group’s advocacy approach, spearheaded by its political action committee (SCI-PAC), is straightforward: “support our friends and defeat our enemies!” In fact, many of America’s hunters feel themselves to be the victims of a relentless assault upon their rights, often at the hands of those who have never held a pistol, rifle, shotgun, or bow. >>
“Over-sentimentality, over-softness, in fact, washiness and mushiness are the great dangers of this age and of this people. Unless we keep the barbarian virtue, gaining the civilized ones will be of little avail.” —President Theodore Roosevelt www.bakersfieldmagazine.net / Summer 2010 37
the
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Most hunters see themselves as not only the defenders, but also the protectors, of a heritage—a well-established treasury of values which have taken the exit ramp from the American cultural highway. Values such as resourcefulness, independence, bravery, patience, respect, self-sufficiency, and a certain intimate connectedness with nature are in danger, hunters say, of slipping away from an increasingly digitized citizenry. Hunting, in this respect, has become for some, including SCI members, a psychic shake of the shoulders, awakening them from modern somnambulism. While their fellow citizens drift further off to sleep, drugged by the narcotics of television; iPhones; laptops; and munching on faux foods produced en masse, wrapped in plastic and paid for by plastic, hunters go back to basics: man, hunger, predator, prey. No complicated division of labor, distribution chains, point-of-purchase promotions, or two-for-one offers. Legal game, patience, the alchemy of physical skill and instinct
The accomplishments of legendary Bill Mosesian, 95, as a hunter were honored by the Safari Club International recently.
bereft of emotion, and an ethical kill. Writes Frank Miniter, in his The Ultimate Man’s Survival Guide, “...we have in just the last two generations transitioned into a society that is so successful the bulk of the public doesn’t know where its food comes from—and doesn’t have the slightest notion how to grow or kill their own. This is a staggering thing.” Many activist non-hunters, however, argue that civilization, and a sophisticated 38 Bakersfield Magazine
Rhonda and Harry Samarin’s big game adventures include Botswana, Kazakhstan, and Zimbabwe treks.
division of labor, has obviated the need for game kills, and that what was once a survival practice has transmogrified into needless, bloody recreation. “The thing about these people is,” says Bakersfield businessman and SCI member Harry Samarin, “how could they possibly know anything about wildlife habitats anyway? Until you’ve traveled around the world and seen these beautiful animals in their natural environments, in the backwoods of Botswana or the forests of Kazakhstan, I don’t think you have a credible opinion. Most of the anti-hunting activists haven’t ventured very far. A big trip for them is, ‘Let’s go to Starbucks and put it on the credit card!’ ” Ed Jagels, Kern County District Attorney and president of the local SCI Golden Empire Chapter, agrees: “Nobody but a nut would argue with the premise that where hunting is healthy, game populations are healthy and the game habitats are being preserved. Where hunting is not healthy, the animals have no value. There’s no one with an incentive to keep the herds healthy.” Bob and Darin Nelson, owners of Old River Sod, are also SCI members who have hunted large game internationally. “I am a mere postulate at the feet of the masters,” Jagels says of the Nelsons. “Darin is an unbelievable hunter.” “I want hunting to have such a good, positive reflection for people,” Darin Nelson says. “When you come down to it, hunting is really about conservation, especially in places like Africa. We are the ones who protect the wild animals, from both poaching and habitat destruction. We want to make
sure that wild game populations are healthy and plentiful. In fact, as far as SCI goes, it’s part of our mandate that our chapter has to be involved in conservation efforts.” According to the U.S. Fish and Wildlife Service 2006 National Survey of Fishing, Hunting, and Wildlife-Associated Recreation, 30 million Americans over the age of 16 fished during 2006 and 12.5 million (roughly six percent) Americans hunted. Together, these fishermen and hunters spent $76.7 billion to pursue these recreations, including revenue generated from equipment purchases, food, fees, taxes, licenses, and lodging. In California, 281,000 hunters, during the same year, generated $813,239,000 in revenue for businesses and governments. “Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water.” —W. C. Fields
For Kern County’s SCI members, the issues surrounding hunting, gun ownership, and wildlife habitat touch upon their real life passions and experiences and do not constitute bloodless ideological abstractions. Jagels has hunted regularly in Mexico, Bolivia, Africa, and throughout North America. The Nelsons have hunted worldwide, including treks to Botswana, Zambia, and Mozambique. Samarin, along with his wife, Rhonda Samarin, recounted their adventures in Kazakhstan, Botswana, and Zimbabwe. Bakersfield’s SCI Golden Empire Chapter is a revival of an earlier attempt to establish an incarnation of the organization in Kern County (Porterville, California, to the north, has a well-established SCI group), with earlier chapters failing due to in-fighting, membership erosion, and lack of funding. Jagels, who announced his retirement as District Attorney in November of 2009, believes that, despite the harsh economy, the new chapter may well thrive. Raised in the Pasadena area, Jagels recalls hunting ducks and pheasant in the Sacramento Valley with his father and brother. “I never imagined I’d grow up shooting bigger things and actually going on African safaris,” he says. He believes that, in addition to standing in the gap to protect hunter rights, SCI performs another critical cultural role. “There are obviously some cultural attitudes that are changing in America and which present threats to hunting and to the
Bob and Darin Nelson have hunted large game internationally for years.
very character of our country,” Jagels says. “One of the biggest threats to hunting in America is the divorce rate. I know that seems almost incomprehensible, but hunting, generally, is passed down from fathers to sons, and since it’s customary for mothers to get primary custody for small children, that breaks the chain. I know it sounds ridiculous but it’s more than speculation. The studies have demonstrated this. There’s a relatively advanced average age for hunters and one reason is that there are many hundreds of thousands of young boys that would have been trained as hunters by their fathers but that opportunity has been taken away from them. “I don’t think there’s any question about it,” he continues, “and I can think of a couple of books, both of which make the case that we are arguably feminizing young men. There has been a definite but gradual feminization, in some respects, to refine boys toward a manner inconsistent with their basic character. That’s a danger and it’s a danger that groups like SCI address through conservation, education, and litigation.” Another SCI member, Ken Quarnberg, owner of Valley Gun, recalled the importance of hunting in his personal history. “Some of my best memories are of my dad taking me hunting. He passed away four years ago. Those are memories I’ll treasure forever. But I also want to make sure that other young kids have that opportunity.” Jagels contends, along with several SCI members, that one of the genuine contributions SCI’s Golden Empire Chapter
might make is to enlarge the worldview of Kern youth. Jagels intends to address this by initiating educational seminars, weapons training programs, habitat protection efforts, and construction projects. “When I was young, we were outdoors all the time,” says Quarnberg. “Nowadays, if you’re a parent, you have a legitimate worry about turning your kid loose in the city. We need to get these kids outdoors in nature, away from the television screen and the computer keyboard.” “Things only have a value if they’re worth a monetary amount,” adds Samarin. “What the hunter does is translate and support that value by paying fees, buying licenses, paying taxes, purchasing equipment, ammunition, and so on. People on the other side, what monetary value do they put in? All they want to do is stop hunting and they keep trying to do that year after year. Somebody has to pay the bill. The hunter pays the bill.” Regarding Bill Mosesian, whose accomplishments were recognized at the group’s May 19 “re-start” dinner and auction, Jagels says, “I’ve known him for 10 or 15
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years and first met him when I finagled an invitation to go and see his trophies at an event. I brought my children. Bill started hunting when Africa was more like the Wild West, back in the mid-’70s. His last hunt, he killed the number 3 SCI lion in the world. That was when he was 80 years old. He holds a number of world records and has always embodied the principles of fair chase and responsible sportsmanship. And he’s been very generous to Safari Club, >>
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both to the Bakersfield chapter and the Porterville chapter, donating guns and trophies, including to the Buena Vista Museum on Chester. This is one remarkable guy.” The mission statement for Bakersfield’s Buena Vista Museum of Natural History states its overall goal is “to educate and involve the community, through recovering, preserving, and displaying local and worldwide natural history objects.” The majority of those “objects” were donated by Bill Mosesian from his collection. Located at 2018 Chester Avenue, the repository crowds fossils, petrified wood, archaeological reconstructions, gems, minerals, and a spectacular collection of African, Asian, and North American animals into a 20,000-square-foot setting, featuring remarkable “up close and personal” viewing for museum goers. For many of the animals, although tens of thousands of eyes have looked upon them in their deaths, the last eyes to view them in their lives were Bill Mosesian’s. Visit Buena Vista and stand within reach of mighty African lions (Panthera leo), a cape buffalo, African kudu, 14 antelopes of various kinds (most taken from Zambia and Tanzania), a zebra, an ostrich, wart hog, red kangaroo, Savanna Baboon, cougar, muskox, coyote, lynx, reindeer, and Canadian goose. “I can’t say enough about Bill Mosesian,” explains Koral Hancharick, Executive Director of the Buena Vista Museum, “not only because he is such a renowned hunter but also because of his generosity. Because of his donations to the museum, people for whom the natural world is fearful, strange, and remote will be able to see animals, up close, they’ve only read about or seen on television.” “Civilized life has altogether grown too tame, and if it is to be stable, it must provide a harmless outlet for the impulses which our remote ancestors satisfied in hunting.” —Bertrand Russell
40 Bakersfield Magazine
Warns Harry Samarin, to those who might look upon the specimens with misplaced pity and assume that their final moments were cruel interruptions in an otherwise blissful existence, “What most people don’t understand is that the destiny of many of these animals is brutal. They may hear that Bill Mosesian killed one Af-
rican elephant. What they don’t see is that the elephant was crippled with injuries, emaciated by near starvation, and would have died in misery.” “Human hunters,” contends Hancharick, “are the true conservationists.” “When despair for the world grows in me, and I wake in the night at the least sound in fear of what my life and the lives of my children might be—I go and lie down where the wood drake rests in his beauty on the water, and the great heron feeds. I come into the peace of wild things who do not tax their lives with forethought or grief. I come into the presence of still water. And I feel above me the day-blind stars waiting with their light. For a time I rest in the grace of the world, and am free.” —Wendell Berty
Mosesian started hunting jackrabbits when he was 8 years old. At age 14, he bought his first weapon, a .410 shotgun, one of the more versatile among small-bore shotguns. Still, small game was his only interest and would be into adulthood. But one rash act, which led to the loss of sight in one eye, would edge him toward his life’s passion. “When I was a boy,” he says, “I walked around barefoot, wore these oversized shoes, and bathed once a week in a wash tub. I was kind of big for my age. Life was a lot different then. One of the things we used to do was stare at the sun to see how long we could last. I did some damage to my right eye and lost my sight.” The real fear came for Mosesian, however, when he was in his early thirties and suffering sight problems with his remaining eye. Doctors advised that he was suffering from macular degeneration and might lose his remaining vision. “We used to watch the T.V. a lot,” he recalls, “and I remember seeing all these movies and shows, like Frank Buck and so on, about big game hunting in Africa. I figured, I better do this before it’s too late.” And do it he did, throughout Africa, Asia, Australia, and North America, filling the SCI record books with his accomplishments. “Hunting is an instinct,” he says, “which has to be in you. I was just born to hunt.”
s • p o c moto
Th e re a re th o se
“
w h o a re
.. .a n d th o se w h o
he first time I saw a CHP officer on a bike, I knew that was what I wanted to do.” Abraham Hinojosa is not alone in his desire. Motorcycles are rad, after all. They represent something innately masculine. A bike is 600 pounds of metal, fuel, and horsepower; it’s testosterone incarnate. So it’s not uncommon for young men to desire a career that allows them to command authority and ride around on a motorcycle at the same time. But Hinojosa, 39, is one of a select few who followed through on those dreams. He went on to become a California Highway Patrol officer in August of 2001, though it would be eight years before he would hop on a bike for the job. “You don’t start out on a bike right away. Every ofCHP “bad boys” from left to right: Art Guerra, Scott Whittaker, and Abraham Hinojosa.
w is h th e y w e re .
ficer starts off in a car,” Hinojosa explained. “You have to request to train as a motorcycle officer, or ‘motor,’ as we call them. And you train on your own time with your own bike.” Which begs the question, is every “motor” just an adrenaline junkie who wants to get paid to ride a bike? Far from it. “It sounds cliché, but you’re out there on your own. It’s just you and the wind,” Hinojosa added. “That’s a thrill you can’t match anywhere.” It’s also a great deal of responsibility to shoulder, and comes with a danger factor that keeps most CHP officers in cars. Of the 667 uniformed CHP officers in the Central Division, only a small percentage are motors. And only 10 CHP officers in Bakersfield ride BMW 1200s at work. Just 10. So is it the danger that makes this career choice so manly? “Well, it’s hard to look manly sitting in a car with >>
www.bakersfieldmagazine.net / Summer 2010 41
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moto • cops
boots and a leather jacket,” Hinojosa joked. There is a certain amount of physical strength necessary to control the bike, but also strength to handle the heat. “I once had an elderly woman ask me if I was in trouble,” he explained. “I asked her what she meant, and she said ‘Well, they put you on that bike in 100-degree weather.’ ” He laughed off the woman’s remark because, for him, a little heat is worth the joy of being out on the open road. But there is a difference for Hinojosa in the fun he has with his personal bike, and the duty he has for the State of California and keeping its residents safe. In order to get to the point where a CHP motorcycle officer is keeping residents safe, they have to pass a rigorous set of tests. Not just anyone can climb on the back of a bike and start patrolling. Just ask 42-yearold CHP officer Art Guerra. “There’s a 50 percent fail rate,” he said of the Motorcycle Enforcement Training Program in Sacramento. And Guerra, who’s no rookie when it comes to law enforcement, didn’t pass the course until his third try. “I was a corrections officer in 1994, but after a few years, I needed a change. I felt like I needed to be out and about. Then, eight years after becoming a CHP officer, I hit a wall—I was looking for something more exciting.” That’s when motorcycles started to look pretty darn good. “I practiced and practiced using a former officer’s bike. It’s a two-week course of intense training. After three days, I failed,” Guerra said with a chuckle. He waited the mandatory six months before signing up for training again. During that time, he honed his skills. And yet, it wasn’t in the cards—he failed once more.
“It’s a lot of tight turning maneuvers, riding around strategically placed cones. And there’s a lot of high-speed stuff and U-turns on inclines, not to mention a lot of hard braking.” Perhaps the most intense (and therefore most manly) test comes in riding on a highspeed track and performing a move that puts riding your bike down the street with no hands to shame. “We have to lock our speed at 40 m.p.h.,” Guerra explained. “We have to let go of the handlebars, stand up in the seat, and come around a 90 degree turn. The bike will turn if you lean correctly. “But it’s not as if we’re not given chances. It’s not as if you knock over one cone and you’re out—it’s more a mental challenge. Once you make one mistake, it starts affecting your head. And that’s what the trainers are looking for...making sure you’re not only physically ready, but you can handle the job mentally, too.” He passed the next time. Guerra rode for nearly a year and a half before taking a job as an undercover auto investigator. “I loved the job, but the whole time, I was thinking about riding a motor.” So a determined Guerra went back to the training program. This time, he passed on the first try. “I think I was born 100 years too late. I should have been an Old West cowboy, riding my horse and enforcing the law. In fact, at the inception of the CHP in 1929 all officers were required to ride motors. I’d say 90 percent was motors. Cars were for the supervisors. So there is that sense of tradition when I’m riding—riding a steel horse.” And while a dirt bike isn’t really in the same class as a steel horse, that’s what 41-
year-old Scott Whittaker got his start riding. “I always loved motorcycles,” he said. This 15-year veteran of the CHP got his start much the same way Hinojosa did— he saw an officer riding a motorcycle and knew it was the role for him. “I was helping a friend move to Santa Barbara and as we were driving through Ventura, a CHP on a bike drove by. I told my friends, ‘If I ever work for the highway patrol, that will be my job.’ “It’s looked at as a very physical job— you have to exert a lot of strength. That’s why it’s a career typically associated with men,” he said, adding that there is one female CHP motor in Bakersfield. Shows like CHiPs did nothing but add to the “macho” reputation already given to CHP motors. “When I was first a CHP motor, I rode a Kawasaki KZ1000, which is the updated model of the bike they rode on CHiPs,” Whittaker said. Thankfully, not many officers take their cues from Erik Estrada’s “Ponch.” They’re mostly focused on the inherent dangers of riding at high speeds with other, larger vehicles than about the perfect feathered hairdo. “Our training is designed to put motors into situations where we’d have to act quickly and safely,” Whittaker explained. “We’re taught to recognize potential hazards.” It’s about power and skill. “And to some extent, the ego,” Whittaker admitted. “The more power and the bigger the bike, the tougher you appear. It’s how you want to be perceived as a rider.” Let’s not forget about the a-word. Adrenaline. The hormone that’s frequently desired by young men (to the point that they’ll jump off buildings with only a bungee cord tied around them just to get a hit of it in their system) is also a byproduct of riding a motorcycle. “You do get a rush of adrenaline when you have to ride fast,” Whittaker clarified. “But we’re not doing this job for that. It’s the sense of freedom and the view around you, while you’re keeping people safe.” Don’t get any of these guys wrong, though. They’re not exactly put off by the “tough guy” image they get. “I suppose there’s that mentality,” Whittaker said. “Because as straightlaced as we all are, we want to at least look like we have a ‘bad boy’ image.” www.bakersfieldmagazine.net / Summer 2010 43
44 Bakersfield Magazine
l l i r h Tof l l i r g e th
By Matthew Martz
o some guys, the urge to “tame the flame” is something primeval; the crisscross grill marks on the meat are a testament to its delicious baptism by fire. To others, a hot grill is like an artist’s bare canvas that, on it, opens up a world of endless possibilities. The truth is, you’ll probably hear different recommendations from each guy you talk to as though he is the direct descendant of the original caveman who invented fire. Some will tell you to use a gas grill only; others will tell you that the briquette is the only way to go—making sure to stack the coals like a tiny version of the great pyramids. Some grill with wood chips; others use smokers. But one thing all guys tend to agree on is that fire makes a piece of meat pretty darn tasty. While nobody really knows the origins of the word barbecue, the Spaniards claim it’s derived from the word barbacoa, a Native American word for the framework of branches used to cook meat over open fire. There is even an intriguing myth about how the letters BBQ came to represent this
“My dad got me started barbecuing when I was young.” —Chris Papion
“Barbecuing in the backyard is some of the most fun you can have with your buddies.” —Merritt Hayslett
style of cooking. It supposedly stems from earlier days when roadhouses and beer joints with pool tables would advertise, “Bar, Beer, and Cues,” later shortened to BBCue, and somehow became known as BBQ. Like men, barbecuing has evolved. A ritual passed down from generation to generation. Modern man is scientifically proven never to be happier than when he has tongs in one hand, an ice-cold beverage in the other, and a blast of fire in his face. “My dad got me started barbecuing when I was young,” said Chris Papion, owner of Pappy’s Down South BBQ in Bakersfield. “I took a real fondness to it when I got older and was introduced to beer. I guess it kind of just went together.” For some men, there’s that male bonding instinct. Always standing by to help flip a burger, or just huddling round to admire another man’s barbecuing artistry. “It’s a social thing,” said former “event-barbequeeturned-backyard-enthusiast” Merritt Hayslett. “The guys all gravitate around the grill while the ladies are inside. >>
Modern man is scientifically proven never to be happier than when he has tongs in one hand, an ice-cold beverage in the other, and a blast of fire in his face. www.bakersfieldmagazine.net / Summer 2010 45
thrill grill of the
Barbecuing in the backyard is some of the most fun you can have with your buddies.” For others, grilling is survival. Brand new firefighters live and die by their ability to prepare an edible meal, and a rookie learns very quickly if they are accepted into the station or not, and cooking is usually a big part of that. “They’ll teach you how to fight fires, but if you don’t know how to cook, you’ve got troubles,” explained Trever Martinusen, captain for the Bakersfield City Fire Department. “If you’re a decent cook, you get a lot of rave reviews; if you’re not, you get a lot of praise in a different way. So my first instinct to feed some hungry fireman was to go to the barbecue, experimenting on the family and then taking those ideas to the station house.” There are also those that have taken barbecue to the next level. Gary Icardo, of Icardo Farms, cranks out enough steaks each year to feed a small country at the CSUB Spring BBQ—a family tradition that began with the late Jimmie Icardo, and one that his son has overseen since 1973. “I do about six large events a year, with the largest being around 4,000 people,” said Icardo, “ One of the most important things I have learned, is how important it is to have the right set up.” Then there’s guys like Jeff Tensley, a substitute teacher whose 22 years of grilling experience has recently prompted him to become the co-owner of Grills on Wheels. Selecting the right barbecue is like choosing the right automobile for one’s lifestyle. A man goes from machine to machine, comparing its features—542-square-inches of grilling space, the 1,600-degree-tolerance linings, a matte steel overcoat that resists scratching, the built-in electrical meat thermometer, a side-mounted smoker box, and four insulated drink holders. While most guys prefer charcoal and wood, there are others that use gas. Propane has its place, but prop-heads are really the Mac users of grilling. Nothing compares to the way meat tastes after charbroiling above a bed of smoldering, ash-gray charcoals, or even better, wood...certainly not the mouth-numbing mediocrity of any fine meat defiled by a propane flame. “At home I use gas, but it’s pathetic,” said Icardo. “You never get the same heat from gas as you do from charcoal or wood, even turning it all the way up.” 46 Bakersfield Magazine
“Brand new firefighters live and die by their ability to prepare an edible meal.” —Trever Martinusen
“You get people that barbecue on gas all their life, and then you give them something that’s been cooked over an all-wood fire, and they just think it’s the greatest,” added Tensley, who is often seen ransacking local housing developments for left-over pieces of scrap wood to use as kindling in his 760square-inch black iron barbecue pit. And, yes, size does matter fellas, at least when it comes to fire. And there are a number of good woods that can fuel a man-size flame. Ranging from garden-variety fruitwoods to Santa Maria Valley red oak, that burns as hot as 600 degrees or more. “The heat seals everything inside,” added Icardo. “Lay down more briquettes or wood than you really need to make sure that grill gets hot. Really overdo it.” But beware, because wherever there is smoke, there is usually fire...really hot fire. With a little lighter fluid, a flame, and some alcohol, what could possibly go wrong? “I caught a neighbor’s barbecue on fire one time and he got really upset,” Hayslett said with a smile. “I built up a really hot fire and because he hadn’t [done so] in a while, all the grease and build-up ignited. Needless to say, he wasn’t happy, and I haven’t been asked to barbecue at his house since.” “It’s important to get good quality meats,” explained Martinusen. “Choosing
a good cut of meat isn’t just about how much it costs. It’s about getting the right piece of meat for your recipe so that when you cook it, the magic happens.” A good starter is tri-tip. It’s fairly inexpensive, most people enjoy the taste, and it can be prepared by smoking, direct flame, or indirect flame. But before you start cooking, you’ll want to prepare your sacrificial offering with a manly marinade of sorts. This is where the rubber hits the asphalt, and like a modern-day alchemist, each guy protects the very secret to what he considers the elixir that makes his barbecue stand out from all the rest. “I use the cheapest red wine you can get. You know the stuff—the big gallon bottle with the thumb-hole,” Icardo said, laughing. “Let the meat sit in there about 48 hours. It will soak in the wine until it actually turns purple. Then squeeze some fresh lemons in with it. It will break that meat down, making it juicy and tender.” “I use Bernstein’s Italian salad dressing,” added Hayslett. “I soak whatever I am cooking for around 24 hours and people are crazy about the taste.” Some guys prefer to sear their steer without a marinade, opting to apply a thick syrupy type substance. You know it as BBQ sauce. Every serious home barbecuer’s got to have a signature sauce or...three. Either Continued on page 46 >>
“One of the most important things I have learned, is how important it is to have the right set up.” —Gary Icardo
Since the sound and smell of meat hitting a hot grill is enough to bring any man out of his cave, our local Children’s Miracle Network had a great idea to create Bakersfield’s Biggest, Baddest BBQ back in 2009. After all, there are two things everyone knows about Bakersfield. First, we love to give back. And second, we love a good barbecue. If you grill it, we will come. But this isn’t just any barbecue event. No, this is the big leagues, folks. It’s a Kansas City Barbecue Society and California BBQ Association sanctioned event. And 2010’s BBQ was bigger (and badder) than ever. “It’s only our second year and the number of entrants grew substantially,” explained Janelle Capra, director of fund-raising for
the Bakersfield Memorial Hospital Foundation and our Children’s Miracle Network. In 2009, 34 skilled barbecue teams from across the region traveled to Bakersfield to participate. This year, 54 teams crammed onto the grounds of Stramler Park to have 60 sanctioned judges taste their goods. “It’s not just a simple taste test,” explained 2010 BBQ Chair Mike George. “These judges attend classes and learn to evaluate the meat following certain criteria. There is a specific point system that has to be used.” If a team wants to be in contention for Grand Champion or Reserve Champion (where the winner receives cash and KCBS points), they must prepare all four
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photos provided by keith van dam
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BAKERSFIELD’S BIGGEST, BADDEST
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Benefiting Children’s Miracle Network
meats—pork, chicken, ribs, and brisket. “You see a variety of grills out here,” George continued. “Everything from a small Weber to a $15,000 pellet smoker.” The range in expertise is wide, too. Rookies and seasoned professional grillers are going head to head (or rib to rib) for these titles. “What’s great is that 16 of the teams are from Kern County,” George added. “But the rest are from the surrounding regions...Montana, Nevada, and Arizona. We’re hearing that this is the biggest event on the West Coast.” Still, at the heart of the matter is the children; local children who are in need of quality medical care. “We say May is for Miracle,” Capra said. “Every dollar we raise in stores and the net
proceeds we receive from this event go to help develop the Children’s Medical Center here in Bakersfield.” Children’s Medical Center is slated to include a neonatal intensive care unit, expanded pediatrics unit, and the only pedi-
atric intensive care unit in the southern San Joaquin Valley. Capra estimates that since the partnership between Bakersfield Memorial Hospital and the Children’s Miracle Network began in 1991, our community has raised roughly $3.5 million. “There is a need for a Children’s Medical Center here,” she explained. “Too often children are being transported away from family and friends to Los Angeles or Fresno when they should be taken care of here in town.” With the money raised from in-store fund-raisers, and events like the Biggest, Baddest BBQ, Capra is hoping that they’ll be able to purchase a state-of-the-science pediatric crib that can accommodate toddlers down to the tiniest preemies. And of course, both Capra and George are hopeful that in addition to funds raised this year, next year’s BBQ will help them draw ever closer to seeing the Children’s Medical Center open its doors. With more community support, we can continue helping local youngsters served by the Children’s Miracle Network. And because there’s barbecue in the picture, there’s no reason not to get involved.
If you’d like more information about our Children’s Miracle Network, call (661) 327-4647 ext. 4640.
www.bakersfieldmagazine.net / Summer 2010 47
of thrillthe grill
Continued from page 44
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(661) 871-5787 redpepperrestaurant.net 48 Bakersfield Magazine
built from the ground up or through a little reverse engineering. “I start off with a base of Sweet Baby Rays,” Tensley shared. “Then I put my own spin on it by adding a little dry mustard, crushed red peppers, and beer. The yeast in the beer helps break down the meat and acts like a tenderizer.” Other guys take it a step further, pushing the boundaries until they reach the cornucopia of deliciousness with the perfect blend of sweet and spicy. Not the kind of hot that’s uncomfortable, just enough that it’s saying hello and making sure you know it’s there. “My signature is a mango salsa,” said Martinusen. “ You take two to three mangos, mix in some diced red onion, and cilantro, chopped jalapeños, and stir it together like a salsa. You can serve it on the side or over the top. It’s simple, but people will think you put a lot of work into it.” But whether you’re a wet marinader, dry rubber, or sauce slinger, one thing rings true for all men when it comes to barbecuing: it’s competitive. But man wasn’t content with keeping his skills confined to the dark recesses of the backyard man cave, and took these macho weenie roasts to a public arena where he could show off his mastery of the flame. Competitive grill masters travel the circuit loaded up with meat, equipment, and secret recipes to go head-to-head in a little “guerrillan” warfare with enthusiasts in hundreds of barbecue competitions each year. Papion, whose brisket took first place in last year’s Bakersfield’s Biggest Baddest BBQ competition at Stramler Park, said, “It’s serious business out there, you don’t want to show your hand, and guys are very secretive about sharing anything.” But regardless of man’s need to conquer his enemy, neighbor, or, in some cases, his best friend, to most, barbecuing is still synonymous with relaxation and plain ol’ good fun. A harmonious gathering of regular Joes trading in their office attire and uniforms for shorts, T-shirts, and ball caps—the official uniform of America’s weekend warrior— and laying aside their competitive spirit to swap testosterone-fueled “bro” hugs before sharing in the innocuous backyard ritual. “Even with the biggest events we do, the most important thing is good times... good food. And I’m not just talking about the patrons,” said Icardo. “The same thing
“You get people that barbecue on gas all their life, and then you give them something that’s been cooked over an all-wood fire, and they just think it’s the greatest.” —Jeff Tensley
goes for the guys on the crews. In fact, sometimes I have to keep them from having too much fun.” That’s why backyard grilling is a yearround phenomenon plied by men attired in camouflage aprons emblazoned with the words “The Grill God,” skilled in the dark arts of barbecuing, and wielding small pitch-forked tools. “Barbecuing is something everyone can do regardless of social or economic status. You don’t have to have a lot of money wrapped up in an extravagant set up or buy the most expensive cuts of meat,” Papion elaborated. “You can pretty much start a fire with whatever you have lying around, and whether you burn what you’re cooking or not, it’s still good.” “Barbecuing is an art form, it takes time and practice to master it,” added Tensley. “But keep it simple. If you get too elaborate, it takes the fun out of it.” So what makes grilling and barbecuing such a manly pursuit? If you think about it, the answer is obvious. As long as man exists, he will always enjoy, fire, smoke, a mess you can clean up with a leaf blower and a garden hose (by the way ladies, men would do more housework if you’d let them clean the house that way), the camaraderie of friends, and a piece of flesh so tasty that it’s sure to prompt even the most devoted vegetarian to put down that wimpy tofu burger.
A D V E R T I S E M E N T
Klein, DeNatale, Goldner 4550 California Avenue, Second Floor • 661-395-1000 KleinLaw.com At the law firm of Klein, DeNatale, Goldner, Cooper, Rosenlieb & Kimball, LLP, full-service has been the motto for over 55 years. In addition to the many legal services already provided, KDG took another step toward total service in July of 2006 when they started KDG Human Resource Solutions, a subsidiary that better helps their current and prospective clients with employment issues. “We found that clients didn’t call [about HR problems] because they were worried about the potential bill,” explained David Blaine, a KDG partner in the Labor and Employment for Management practice area. “However, as many of us have seen, problems can escalate, and this often leads to those clients having to pay more for legal fees than anticipated.” “That’s why we developed this service, which offers front-end advice before the trouble starts,” Blaine said. “It eliminates the cost barrier.” KDG HR Solutions offers two types of service—a monthly flat rate for employment and human resources services, including counseling and training, investigations, and policy development; as well as traditional legal representation by experienced litigators for clients whose issues have gone beyond the counseling process. “When it comes to employment issues, we understand the problem needs to be addressed immediately. That’s why we’ve built a structure that allows us to be available 24 hours a day. We want to act as partners to our clients,” Blaine said. “We tell our clients to call anytime they’re in doubt,” he added. “With that cost barrier eliminated, there’s no reason not to. And often times, the problem is something we’ve seen before and we’ll know how to get you started resolving the issue on your own.” Currently, there are six dedicated employees serving this
(l-r) David Blaine, Katy Raytis, Jay Rosenlieb, Robin Paggi, Jeff Noe
division, five attorneys and one corporate trainer/counselor, and those six have access to another 50 attorneys within the entire KDG family. Blaine is certified as a Senior Professional in Human Resources and has been with KDG for more than 10 years. Jay Rosenlieb has been with KDG for 25 years and heads up the firm’s employment practice group. David Cooper, an attorney at the firm for more than 20 years, specializes in large, complex employment litigation cases, as does 10-year KDG attorney Jeff Noe. Katy Raytis, an associate attorney at the firm since 2005, provides training and counseling. Robin Paggi, a certified trainer and Senior Professional in Human Resources with a California-specific specialization, rounds out the group. In August, the firm is adding specialized staff to its Fresno office to better handle the HR needs of clients in that area. For clients, the service has been both a time- and moneysaver, and Blaine explained that one of the most rewarding aspects of this area of the law is how positive the response is from employers who can continue to operate their business successfully. “As soon as they sign on, they get help,” he said. “Our primary core group can collaborate constantly and clients realize they can always reach someone when a problem comes up. There is always someone available with an expertise in heavy litigation and counseling.” KDG Human Resource Solutions is just another way the impressive legal minds at Klein, DeNatale, Goldner, Cooper, Rosenlieb & Kimball, LLP, are seeking to help Kern and Fresno County employers with a full spectrum of employment and human resources issues. www.bakersfieldmagazine.net / Summer 2010 49
A D V E R T I S E M E N T
RJ’s 9440 Hageman Road, Suite C • 661-587-4723
Russ Carter & Jason Cox Co-Owners
It’s the Bakersfield version of the American Dream: Two business-savvy guys, a shared love of food and friends, and a desire to succeed. No wonder Russ Carter and Jason Cox are so content with life. While both men consider themselves “local guys,” they do have something going for them that’s allowed them to open and run RJ’s Bar & Grill—extensive restaurant and bar backgrounds. “We met working at the same restaurant in the mid-’90s,” said Cox. “And we talked about the idea of starting our own place throughout the rest of the decade.” “Personally, I never worked well for people,” chuckles Carter. That was incentive enough to open their own place. “But I took everything I learned from watching previous restaurant owners and applied it to how we’d run this place.” They wanted to create a place with a neighborly feel—a place where families could come and enjoy good food and good service; where friends could come reconnect in a fun, modern atmosphere. So they set out to do just that. In 2001, Carter and Cox put their plan into action. While both were living in different parts of the country (Cox in Santa Barbara and Carter in Phoenix), they realized the best place for them to open their restaurant was Bakersfield. “We knew this city offered the most opportunity for growth,” Cox explained. “It’s a great place to live.” “We had both lived here and we knew Bakersfield...we knew the city and the people. We knew that if we were going
“This is what it’s all about. Giving back makes what we do worthwhile.” to succeed, we’d need to do it here,” Carter added. With a location selected, the two set about designing the menu. And as any guy will tell you, the food is the most important part—no matter the business. “It needed to be different,” Carter said of the menu. “But at the same time, have all the standards, like steaks and burgers, that people around here love. So we prepare everything to be a little unique.” It’s a recipe that’s worked. Not only are families from around Bakersfield stopping by to try RJ’s steaks, burgers, 50 Bakersfield Magazine
and specials (like their avocado egg rolls), but neighborhood regulars drop in every day for weekend breakfasts, lunch, and dinner. Guys can get together and enjoy a game on TV, companies can get together with clients for business lunches, and friends can relax over a drink in the evening. RJ’s does it all. Even heading out of town on vacation becomes an opportunity to grow the business. Both men are constantly visiting out-of-town restaurants and talking with chefs to see how the food industry is changing and how they can keep the RJ’s menu fresh and local diners happy. And that’s just on the business side. While Carter and Cox spend a majority of their time focused on the restaurant, they also understand the importance of giving back. “We do a lot of outside work with charities,” said Carter. “We’re major supporters of the Police Activities League and other organizations, especially neighborhood schools.” “And we were recently involved in a food event to benefit the Ronald McDonald House,” Cox added. “This is what it’s all about. Giving back makes what we do worthwhile.”
A D V E R T I S E M E N T
California Canyon Insurance Agency 4900 California Ave., Tower B-210 • 661-377-2978
David Sumner
Owner/Insurance Specialist
Ever since David Sumner entered the insurance business 15 years ago, his motto has always been “work hard and treat customers right.” So, when he made the bold decision to open his own agency nearly 2 years ago, that motto became more of a business model. “I’m working six to seven days a week, every week,” he said. But, for Sumner, it’s not an inconvenience—it’s a privilege. “It’s very rewarding to work with people to find insurance that will fit their life. California Canyon Insurance Agency offers comprehensive property and casualty insurance, including medical, life, home, and auto. I’m able to put packages together to help keep people in business and packages to help people deal with life-threatening illnesses.” For Sumner, his clients are not just numbers—they’re people. So he’s willing to go the extra mile to ensure they’re taken care of. Even if that means his hobby has to take a back seat. “When I can, I drive to Cal State on my lunch hour and swim laps. I have an interest in competitive swimming and right now, I’m train-
ing with swimmers training for the 2012 Games in London.” Sure, it’s a short workout, but it just means Sumner can get back to the office and do what he really loves—provide peace of mind for Bakersfield.
(l-r) Les Corum, Publisher; Chuck Barnes, Creative Director; Dale Heflin, Sales & Marketing; Ryan Turner, Systems/Production; Mike Corum, Executive Editor; Mark Corum, Director of Marketing
www.bakersfieldmagazine.net / Summer 2010 51
52 Bakersfield Magazine
/erdosain Šistockphoto.com
L A C I D ME S E I T L A I SPEC L A C I D ME
care urce for health so re e at im lt u be the In our quest to you our ain bringing ag ce n o re e’ ty, w in Kern Coun r taking a close y B . n o ti ec S Specialties annual Medical ere munity, we w m co r u o f o s ical need look at the med n the ative stories o rm fo in l, u tf h e insig able to compil our area. d medicine in ze li ia ec sp f o intricacies
www.bakersfieldmagazine.net / Summer 2010 53
change
Children
hope
At Smile For A Lifetime Foundation It Is Our Mission To Create Self Confidence, Inspire Hope, And Change The Lives Of Children In Our Community In A Dramatic Way. Dr. Donald Montano is a graduate of the University of California at San Francisco Dental School and the University of Washington Orthodontic School.
confidence
He is founder of Smile for a Lifetime Foundation. He is an orthodontic specialist and owner of Montano Orthodontics for 20 years in Bakersfield, California.
Smile for a Lifetime Foundation is a charitable non-profit organization that provides orthodontic care to individuals who may not have the opportunity to acquire assistance. Launched in 2008, Smile for a Lifetime Foundation aims to reach individuals with financial challenges, special situations, and orthodontic needs. The Foundation sponsors the orthodontic care of hundreds of patients each year. Smile for a Lifetime Foundation has participating orthodontists throughout the US. Each chapter has its own local Board of Directors who choose patients treated by the Foundation.
lives
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Adopt A Smile Members Donors / Friends of the Foundation Contact us today to find out how you or your organization can become a part of this wonderful Foundation. We need contributors like you to help us create a SMILE FOR A LIFETIME
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54 Bakersfield Magazine
The days of the country doctor are behind us. And that is a good thing.
who’s
CARING FOR YOU?
A
s the United States’ population increased throughout the 20th century, and people flocked to metropolitan areas, the idea of a one-man operation traveling on horseback from house to house with a little black bag to administer care seemed, well, moot. Then, in the late 20th century, when hospitals and centralized physician offices popped up on every corner, receiving care in the same location as your next-door neighbor became the norm. But these weren’t the only changes in healthcare that would come to have a huge impact on the type of care we received. Throughout the 1970s, the increased specialization in medicine would change who was providing us with that care, in both a clinical and hospital setting. And for some, that’s been the most difficult pill to swallow. To those people born in the last 40 years, having a team of doctors orchestrate their care isn’t unusual— it’s expected. “Over the past 30 years, there has been a significant move toward specialization,” explained David Keith, COO of Kern Medical Center. “Sometimes down to the minute degree; in nursing, as well. And with that
Patients are much more informed about their care and hospitals, including Mercy, are happy to educate.
Being seen by specialists in the hospital, not just a family doctor, is now the norm, as depicted here at Kern Medical Center.
comes a higher level of care for patients and increased levels of accountability for physicians. Specialization was born out of a need for safety.” In a hospital, it’s referred to as a multidisciplinary approach. A team of physicians, nurses, therapists, and technicians each handle specific parts of your care, be it respiratory; mobility; infection; or cardiac; and while they focus on their job, they’re still working together to get you well. “Treatment is very holistic,” Keith continued. “It’s more than physicians and nurses. There are clinical experts, and the various support services that add to a patient’s resources while at the hospital.
itors a patient while family doctors come in and out of the hospital between seeing other patients. There are admitting physicians, case managers, registered nurses, certified nurse assistants, dietitians, phlebotomists (to draw blood), physical therapists, and others. All of whom might enter a patient’s room any given day during the time that patient is checked into the hospital. “The last thing we, or any hospital, want is for a patient to wonder who is taking care of them, to wonder why that person is in their room,” said Mitesh Patel, COO for Mercy Hospitals of Bakersfield. “We want patients to feel like they’re a part of their team, too. They shouldn’t have
photo courtesy mercy hospitals of bakersfield
Today, teams of physicians, nurses, therapists, and technicians handle specific parts of your care, and while they focus on their job, they’re still working together to get you well. It’s quite a dynamic...and it’s very selfempowering for a patient.” There is some hesitation for those over the age of 50; those that have spent most of their life under the care of one family physician, who, throughout the years, has performed any necessary procedures in his or her office. These folks’ hesitation comes from having to digest the sheer number of people who could potentially care for them during a hospital stay. There’s no longer a floor nurse who mon-
to wonder what’s happening with their care.” It’s one reason why all the hospitals in our area have programs in place to ensure all employees are greeting patients by introducing themselves and stating why they’re there, every time they enter a room. This is not just for the benefit of the patient. As more and more family members are becoming involved in a loved one’s >>
MEDICAL SPECIALTIES MEDICAL www.bakersfieldmagazine.net / Summer 2010 55
photo courtesy memorial hospital
A wide variety of nurses (pictured here at Memorial) care for a patient during any given stay, and contribute to a patient’s wellbeing.
56 Bakersfield Magazine
they’re confronted with so many people. “A majority of patients will not see their general practitioner in the hospital,” explained Michele Shain, Director of Transformational Care at Bakersfield Memorial Hospital. “A primary care physician used to cover everything, but out of this increased specialization has come the need for hospitalists—physicians who care for a patient exclusively while they’re in the hospital.” “A hospitalist may admit a patient to the hospital,” said Robin McNabb, Director of photo courtesy San Joaquin Community Hospital
care, it’s become more prudent to clarify exactly how each member of a multidisciplinary team will help. “The benefit of having the patient and their family know exactly who is caring for them opens discourse,” Patel explained. “They’ll have that group of experts available should any question arise.” As a result, sons and daughters will know as much as they can about a parent’s course of treatment. And mothers and fathers, looking for as many sources of information as they can when it’s their child who’s ill, will find comfort. One of the fastest-growing information sources, the Internet, is furthering this trend. Technology has allowed people to become active participants in their care. It used to be, you had to go to the doctor because there wasn’t very much information for someone to find. So much medical information is available online today, that it’s commonplace to find a person searching their own ailments in addition to seeking the care of a physician. Or doing their own research before they even call the doctor. Of course, there are websites to trust and ones not to trust, and facts that need to be questioned, but the ability for a patient to discover so much about a disease today is unprecedented. As patients are much more informed, they’re able to ask more questions, and thus become more involved in the “whys” of treatments. “Why is this the best treatment?” “Why will it help?” And since the Internet is widely-considered a young person’s tool, this puts more power in the hands of the majority of people visiting the hospital—those with young children and those with elderly parents; elderly parents who might be confused as to what is happening to them in the hospital because
When a patient is admitted, like the one pictured here at San Joaquin, an entire staff of physicians, nurses, and technicians come together to provide treatment.
Critical Care Services at Memorial, “but they’ll call in a respiratory therapist, a registered dietitian, or even an occupational therapist if they feel the patient will benefit from those specialties.” As McNabb explained, “a young person won’t know any different. They’ll think that’s the normal protocol. An older
patient may become confused when they have to keep numerous doctors and nurses straight.” “It’s a system that’s been around for a long time,” Shain said of the team approach to patient care. “Hospitals are still evolving.” So operational procedures that were once invisible to patients are now out in the open. That’s where a family member, who understands how hospital stays work nowadays, and realizes that those specialists are both necessary and working for the good of the patient, can help clarify. They’re actively participating as a member of their loved one’s care team. “For years, it’s taken a team to care properly for a patient,” said Martha Samora, VP of Ancillary Services at San Joaquin Community Hospital. “Only now, it’s become more visible to the patient and the family members.” That’s partly to do with the way all hospital staff members are required to introduce themselves, and partly because patients understand that they can ask questions. “It’s important for people to know that they should speak up while at a hospital,” Samora continued. That’s how changes come about. “Because change brought about new programs and collaboration, it’s afforded [us] the opportunity to develop relationships between departments.” When all departments are working together, that’s when a person is going to see the best care. They have the entire hospital working for them. And if there is ever a concern in the level of care, anyone in the hospital can help find a way to help calm a patient’s or family member’s fears. “They should ask questions about their care, about their treatment, and about their condition,” Samora added. “We want patients and families to be involved in all facets of care.” Ultimately, the more involved a patient is in their care, the easier treatment will be because they’ll understand (there’s that magic word) what’s happening for them, and not just think these things are happening to them. Though there are generational differences in how healthcare is perceived, it doesn’t diminish the fact that there are so many more opportunities to stay informed of your own health, especially when you’re a patient in the hospital. After all, everyone else in the hospital seems to be a part of your care— you should be, too.
better ideas,
BIG STEPS By Janet Wheeler
arry Townsend, CPO, and Byron Claudino have dedicated more than a decade of their lives to the invention of a product that has the potential to improve the quality-of-life for thousands of people around the world. The effort is an outgrowth of careers working with patients in the field of prosthetics and orthotics. With nearly 50 years of combined experience working with lower-limb amputee patients, the co-founders of BioQuest Prosthetics understand the needs and frustrations of their patients. The mechanics of artificial limbs have seen few changes throughout the course of history. Real improvements have only been made in recent years, starting with the SACH foot, developed in the mid1950s. This foot gave patients more stability, but offered little lateral movement and didn’t respond well on uneven surfaces. Patients experienced more improvements in the 1980s, when the first energy-storing prostheses, made of carbon graphite materials, came onto market. These innovations offered substantial improvements to patient mobility, but they still performed far below the human body’s natural abilities. And the simple act of walking expended energy stores that left patients feeling fatigued. Townsend and Claudino came to understand the underlying reason was in the basic design of these prostheses, which either used either a rigid pylon or an anterior concave shaft. Neither could effectively replicate the human walking system. Instead, they resulted in gait asymmetries that required compensation elsewhere in the body.
PHOTO COURTESY BIOQUEST PROSTHETICS
B
Duplicating natural movements isn’t as easy as you may think. But these new artificials are lighter, more streamlined, and more like the original limbs than ever.
Townsend explains that humans essentially walk from heel-to-toe, with the ankle, knee, and hip all working together to create the power behind the effort. Their revolutionary design differed from other prosthesis models in its use of a reverse curvature shank. The design change had monumental effects, enabling patients to “walk with maximum efficiency and gait symmetry,” much as they would naturally. The product that they would eventually market is called the PerfectStride II Extreme 3 (X3). It is an innovative prosthesis that provides lower limb amputee patients with remarkable mobility at a competitive cost. The product is lighter, more streamlined and more responsive than older prostheses, providing patients with a more comfortable and efficient experience. BioQuest’s marketing materials explain that the product “replicates normal human foot and ankle function by allowing patients to conserve, store, and release energy. From heel strike to toe off, patients achieve increased gait velocity and gait symmetry, with the highest propulsion power ever achieved by a prosthetic foot.”
Jo Pinhero is able to walk comfortably thanks to BioQuest.
Since breaking into the market in 2007, BioQuest has received a mounting number of rave reviews from patients around the world. Bakersfield Magazine first interviewed these inventors in 2004, soon after Townsend and Claudino formed BioQuest Prosthetics. The story prominently featured Townsend Designs, the company run by Barry’s brother, which to this day, handles marketing and sales of BioQuest’s products. At the time, their new prosthesis was still in the product development stage. Approximately 25 patients had been fitted with the prototype, and the response was universally positive. The product’s potential was obvious, but coming up with an innovative product is only the first step to getting it to market. “It costs between $700,000 and $1.2 million to bring a product to market, ” says Townsend. The amount covers the process from idea or concept to actual product, including initial inventory. Cost is only one hurdle and there >>
MEDICAL SPECIALTIES MEDICAL www.bakersfieldmagazine.net / Summer 2010 57
better ideas what’s in your
BIG STEPS
would be many more to leap, from independent documentation of the product’s functionality to patent protection, material testing, manufacturer selection, and hundreds of other details. Townsend and Claudino spent five years transforming their concepts into a marketable product. One of the most important steps was to ensure that other prosthetic manufacturers couldn’t replicate their design. Townsend and Claudino have filed applications for 110 U.S. and foreign patents; 30 have been granted to date. For production, they enlisted the services of a trusted mechanical engineer and a manufacturer in St. George, Utah. To be paid for their product, they had to secure Statistical Analysis Durable Medical Equipment Regional Carrier (SADMERC) approval codes (Medicare and insurers use these codes to determine allowable claims). When these were approved in 2007, BioQuest was ready to take the PerfectStride II X3 into widespread distribution. And to ensure their own high performance standards, BioQuest repeatedly submitted its products to rigorous testing. The products have exhibited superior performance from the beginning. In fact, the University of California Gait Lab determined the new device provided patients with as much as 86 percent of normal human kinetic power, Brian Deeds performs his warehouse duties with no problems.
PHOTO COURTESY BIOQUEST PROSTHETICS
58 Bakersfield Magazine
Byron Claudino and Barry Townsend, CPO, have dedicated their lives to the invention of a product that will improve the quality of life for thousands of people.
far above the 36 percent or normal power achieved by older models. As remarkable as this achievement may be, Townsend and Claudino continually work on ideas that will improve their products and patient’s lives. To this end, BioQuest plans to launch a new generation of products this summer called the BioStride series, the new prostheses will be made completely of carbon, making them lighter in weight and longerlasting than previous models. Changes to the basic design further improve functionality by allowing the prosthesis to perform more like the human ankle, providing freer motion and improved balance. The manufacturer is currently making 50 sales samples for the BioStride series, which will be marketed throughout the U.S. plus Germany, Norway, and the United Kingdom. The approval of two additional SADMERC codes for the new products will substantially increase BioQuest’s available market. “We have tested [the new products] with eight patients, and the feedback is that they are really fluid,” says Townsend. Chuck Wise is one of those test subjects. Wise has tested several BioQuest models over the past seven years, beginning with the prototype. “I wouldn’t be without it,” says Wise. “I can walk so much better. I climb up and down ladders, carry long beams on my shoulders, and just keep going. I thought the titanium model was great, but the new
strictly-graphite model is tremendous.” Wise has been an amputee for 40 years and Townsend’s patient for the past 30 years. His life was altered in April 1970, when a ton of pipe fell and crushed his foot. Gangrene set in and his foot was amputated four inches below the knee. From the beginning, Wise was determined that the accident would not change the way he lived his life. He refused to dwell on his misfortune and continued working as a welder/pipe fitter through the mid-1980s, climbing up and down mountains while
Humans walk from heel-to-toe, with the ankle, knee, and hip working together to create the power behind the effort. working on a cross-country pipeline. He achieved the rank of sixth degree black belt in the years following the amputation. And now, at the age of 64, Wise continues to lead an active life, serving as his church’s custodian. Wise’s positive attitude has enabled him to live a full and active life. BioQuest made it a little easier. “I have perfect balance, I don’t walk with a limp, and I can still kick,” adds Wise. “There are people at my church who still don’t know I have an artificial leg.” The anonymity provided by BioQuest’s products is an attribute appreciated and cited independently by those we interviewed.
“No one gives you sympathy, because they can’t tell you have an artificial leg,” says Scott Falkenberg. “All of the others (lower-limb prostheses) have this weird hip thing that you really notice.” Falkenberg had been an avid climber and skier for most of his life, and then three years ago, doctors discovered cancer in one of his ankles. He was given a standard prosthesis at UCLA, but its functionality limited his activities. Falkenberg wanted to get back to doing everything he was used to doing. He tried the PerfectStride II X3 and found that it provided the range and functionality that he required. “You don’t have to have a special one for every activity. I’ve completed a half marathon. I play tennis; go on multi-day hikes, sprint, walk, and bike. “I’ve also gone to product shows and have seen other companies come up to Barry trying to understand how the foot works.” Falkenberg provides the answer in three words: “It works great.” Like Falkenberg, Wisconsin R.N. Cat Hammes also attends product shows. She first learned about BioQuest and the PerfectStride II X3 at an Amputee Coalition of America conference. She says she saw a marine wearing the device and his enthusiastic endorsement of the product prompted her to seek out Townsend, who was also attending the conference. Hammes was an immediate convert, which is saying something since she had tried 19 other models in the previous four years. “I wasn’t willing to settle for something mediocre,” she recalls. “I have a great prosthetic guy. I told him, when I find it, I’m going to know. Too many people think ‘this is the way it has to be; it’s going to hurt.’ It truly is not the way it has be. “I don’t like being limited,” Hammes continues. “With [the PerfectStride II X3] I was able to walk up and down ramps, on uneven ground, and on gravel. There’s not a better one on the market.” Hammes was one of the people selected to test BioQuest’s latest model. She wore it on a recent 2,000 mile cross-country trip, riding her Harley Davidson motorcycle from San Antonio, Texas to Milwaukee, Wisconsin. She says she was able to climb up and down stairs, sit and stand without having to pull herself up. And just as important, she was able to pull up her Harley and shift the bike. After putting it through the ultimate test, Hammes says excitedly, “the new one rocks!”
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60 Bakersfield Magazine
It makes some people squirm. Some people turn green. Others faint in its presence. And others are completely fascinated by it. ©istockphoto.com/henrik5000/LoBoColo
what’s in your
BLOOD? ou might not have a desire to take a peek at that red liquid coursing through your body, there are some people in town who seem to work exclusively with blood. Think about it. How often has your doctor ordered a blood test? (Maybe you’re feeling sick. Maybe it’s just for a routine physical.) But the blood has to go somewhere once it’s been drawn. And someone has to examine it. What happens to it? And what exactly are doctors looking for? It turns out, there are a lot of things physicians are looking for when they have your blood tested—because blood is an amazing indicator of health. Most types of illnesses and infections show up in the blood, which makes it the best resource for physicians looking to diagnose a patient.
So what is blood? No shame in admitting you’re not sure. Obviously, there’s a very scientific explanation, but let’s stick with the short answer. Blood is made up of plasma (the liquid), red blood cells (they carry oxygen to your body’s tissues), white blood cells (which fight infection), and platelets (that help the blood clot). Blood’s mission is to provide your body with nutrition, oxygen, and to remove waste. And you’ve got roughly five liters (more than one gallon) in your body right now. But more to the point, what exactly can a technician tell by looking at your blood? Why not start at the tip (of the finger, that is). “With a finger stick, we’re checking to see that you have enough red blood cells,” explained Mary Chruch, a Donor Services Specialist at Houchin Community Blood Bank. “We want to make sure
fore it will make its way to a blood bank. Type-testing is important, Church added, because it determines who the blood can be donated to. There are antigens present on the outside of our red blood cells, and that’s how technicians deduce what our blood type is. You can be A, B, O, or AB. They also look for our Rh factor, which is an antigen that is either present on our red blood cells or not. If the antigen is there, we’re positive, if not, we’re negative. That further helps Houchin determine who can be given our blood. Now, when it comes to testing the blood for analysis, there are numerous
Most types of illnesses and infections show up in the blood, which makes it the best resource for physicians looking to diagnose a patient.
A finger stick is all Mary Church of Houchin Blood Bank needs to get your red blood cell count.
that we won’t make a person anemic by drawing blood.” Though Houchin is not in the business of testing blood for doctors, the procedures they follow are much the same. When a potential donor comes in, their blood is tested with the finger stick. They’re also asked various questions about their health status. But once they’ve been approved, their whole blood is drawn, type-tested, and sent out for further testing (for infection or viruses)—be-
things physicians are looking for. A doctor might want your cholesterol levels. They might want to find out what your white cell count is at. Or maybe your hormone levels. And a little vial of blood can give them all those answers and more. At Physician’s Automated Laboratory (PAL), Clinical Laboratory Scientists work hand in hand with phlebotomists, >>
MEDICAL SPECIALTIES MEDICAL www.bakersfieldmagazine.net / Summer 2010 61
what’s in your
BLOOD?
Ken Cleek, Laboratory Manager, and Kelley Gonzales run blood tests at PAL.
dergo surgery, but some results can change the longer the blood is in the vial. “If we were wanting to test a sample for blood sugar, we have to add a preservative anticoagulant to the blood because red blood cells continue to metabolize sugars after blood has been drawn,” Cleek added. The automation also allows them to perform specialized tests ordered by physicians, too. In addition to the CBC and chem panel, PAL can look for infections and other communicable diseases. This allows them to supply critical information to the Kern County of Public Health—where data is used to help track disease trends in our community. Blood can also indicate, on a molecular level, the potential a person has to develop a disease, like cancer. “We can glean a large amount of medical Continued on page 73 >>
pathologists, cytologists, and even microbiologists to look at what your blood is spelling out. “A physician may have us run a CBC, which is a complete blood count; and a ‘chem panel,’ which is a breakdown of the chemistry of the blood,” said Ken Cleek, PAL’s Laboratory Manager. That’s a typical order from a doctor’s office. The CBC will break down the levels of red blood cells, white blood cells, and platelets. A chem panel will identify how hormones are functioning, and how proteins are effecting such organs as your heart,
Clinical laboratory scientists running blood cultures at PAL.
62 Bakersfield Magazine
liver, kidneys, pancreas (which produces insulin), and your lungs. Together, they give someone a good look at how well your body is doing. Just how do the technicians at PAL do all this? According to Cleek, when our blood is tested, it’s tested against a standard. “For example,” he explained, “to get a patient’s glucose reading, we’ll create a standard to test blood results against. We’ll mix glucose with water to make a 100 milligram, 500 milligram, and 1,000 milligram standard.” Then, your plasma is tested against those standards to show the level of glucose in your blood. PAL uses markers to alert them when there is a difference. Cleek said they use color changes, fluorescence, and look for changes in light absorbance as it passes through a sample cuvette to look for those discrepancies in levels. “We always have a quality control, as well,” he added. “To ensure that our standards are still functioning as they should be as we continue to test blood samples against them.” The nice thing is that all of these tests are automated. High-tech machines now enable laboratories like PAL to process thousands of blood samples a day. And they do it in a timely manner—they have to. Not only are some results urgently needed, to determine if a patient has enough clotting factor in his or her blood to un-
“ We have the ability to select which drugs will be best to treat that form of cancer by the way the blood reacts to certain tests. We won’t have to waste time on a medication that won’t work.” —Dr. Ravi Patel
A healthy metabolism has as much to do with what you eat as when you eat.
hunger
PANGS onsider this: A typical person eats dinner around seven, goes to bed, and wakes up hungry. While you slept, your metabolism slowed down but did not stop burning entirely. It still needed to use calories for breathing, brain, and heart functions, but here, it becomes a “choose your own adventure.” If you eat in the morning, you kick-start your metabolism and begin burning energy. A couple hours later, you’ll be hungry again. However, if you wait until noon or two in the afternoon, you will feel less hungry until you eat. Your metabolism has gone into a slow burn during the night and because it was not woken up by the first meal of the day, it goes into something called starvation mode, according to Avtar Nijjer-Sidhu, a local dietitian with the Kern County Health Department.
If you eat in the morning, you kick-start your metabolism and begin burning energy. A couple hours later, you’ll be hungry again. Nijjer-Sidhu explained that your body functions very differently in feast or famine modes. Feast means your body can happily consume and store calories with no worries about the future. Famine means your body doesn’t know when the next meal will be coming, so it wants to hold on to its energy stores, comprised of fat and glycogen, so it won’t starve to death. That first meal will turn into two very different energy forms according to the time between waking and eating. Erika Delamar, California State University Bakersfield (CSUB) Health Promotion and
©istockphoto.com/ariwasabi
C
By Allison Aubin
Accreditation Coordinator, said the first meal at a typical breakfast time, usually an hour after waking, turns into ready energy. If the first meal is eaten several hours after waking, your body turns the meal into fat and your metabolism slows down. Your body believes that you do not have ready access to energy and will stockpile your calories to prevent you from starving to death or resorting to other extreme measures, like breaking down your muscles for energy. “The best thing to do is to not let your metabolism slow down,” Delamar said. Maintaining a healthy metabolism goes further than just eating breakfast, though that is a big help. Once your metabolism begins burning, it needs fuel every couple hours, but our work and school days are typically set up for three meals based on the clock rather than hunger. “Children have a good understanding of when they’re hungry and will let you know when they need to eat,” Nijjer-Sidhu said, as a recommendation for understanding when to eat outside of set meal times.
Delamar recommends eating five small meals throughout the day, emphasizing protein. This keeps your metabolism constantly burning which is one important part of a healthy body. The other part of a healthy metabolism is exercise, especially resistance or strength training. Delamar said she believes women tend to be more timid with resistance training because they don’t want to bulk up, but resistance training can emphasize toning like with yoga or pilates. Either way, more muscle mass burns more calories than fat does, even while resting, and this elevated level of energy use helps you maintain or even lose weight. She also recommends drinking lots of water, especially cold water. Not only will hydration help you flush toxins while exercising but the cold water helps your immune system. Nijjer-Sidhu added that cardio exercise, that maintains or raises your heart rate, also helps keep your metabolism >>
MEDICAL SPECIALTIES MEDICAL www.bakersfieldmagazine.net www.bakersfieldmagazine.net // Summer Summer 2010 2010 63 63
©istockphoto.com/andresr
hunger
PANGS
up. It will speed up your metabolism during exercise and for a couple hours afterward. “As long as it’s not at a marathon level,” she said, this type of exercise will tap fat stores. Humans have a complex relationshipwith food. From eating according to the clock rather than our natural hunger pangs, to eating for emotional reasons like stress or depression, we are now watching obesity become an epidemic with all its related health issues like diabetes and heart disease. Matt Constantine, Director of Kern County Public Health, said 60 percent of the population of Kern County is obese. “We are 58 out of 58,” he said, ranking last out of California’s counties in terms of deaths due to heart disease. Obesity, much like a healthy metabolism, is a complex issue hopefully helped in part by Kern County’s Call to Action, where the health department committee connects with community leaders, health care officials, schools, exercise experts, and business leaders to discuss how best to tackle obesity. The local government is the largest employer and Constantine and Nijjer-Sidhu have taken it to heart that they can roll out helpful programs before expanding to the rest of the county. Such programs include walking clubs and encouraging
employees to brown bag their lunches. Lunches made at home tend to be healthier than those made at a fast food restaurant, so people are saving money while they save their health. At CSUB, Delamar said that they help students with one-on-one nutritional counseling. She has spoken with students in single sessions and occasionally helped guide them for up to a year with pamphlets, discussions about their diets, and directing them to the gym and trainers in order to meld exercise routines with changing food habits. She likes to begin with a food journal and uses this to understand how her students
are eating, what, and when, in order to help them make gradual changes that are easy to maintain. At Bakersfield College, students are also invited to one-on-one counseling sessions. In addition to a student health program, Bakersfield College hosts an annual Health and Wellness Fair. Nothing is sold, Debra Strong, Health Fair Coordinator said. Students are simply connected with exercise, diet, and health experts to help them make the choices they need to in order to lead healthier lives. While CSUB emphasizes food journals and working with exercise trainers,
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Bakersfield College combines nutrition counseling and personal counseling in a holistic approach that helps students stressed by coursework and dealing with the future. “We help students maintain a higher health in their lives so they do better in their studies,” Strong said. As a registered nurse, Strong measures height, weight, and BMI (body mass index), as a starting point to understand how best to help students. She gives them a nutrition packet and goes over types of healthy foods to eat to maintain a balanced diet. As a soccer mom with a full-time job, she empathizes with those who struggle to fit healthy meals into a jam-packed schedule. “Everything in moderation,” she said. “I think that is key.” Both Strong and Delamar help students transition to work life with a more rigid schedule by helping them
The other part of a healthy metabolism is exercise, especially resistance or strength training. brainstorm ways to take their healthy habits into the office. Strong encourages bringing snacks like carrots and nuts, easy to package foods that don’t need a refrigerator and can stave off the restlessness of an empty stomach. Delamar encourages her students to read the food label and really think about what they are eating. Both recommend eating five to six small meals in place of the traditional large three meals, but agree that the school and work schedule is not always compatible with more than one meal break throughout the day. “Gaining, losing, or maintaining weight,” Delamar said, “it’s a process.” Nijjer-Sidhu and Constantine agree. A healthy metabolism in a person and an obesity rate in a county can’t be dealt with in a single move. Nijjer-Sidhu talked about how some people she has counseled over their diets do not have the means to make the changes she recommends. She tells them to eat more fruits and vegetables, but without a car and with the nearest grocery store miles away, getting those kinds of foods >>
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can be a luxury sometimes. Constantine is helping Kern County in that respect by facilitating more certified farmers markets. Farmers’ markets offer seasonal fresh fruits and vegetables usually at or cheaper than grocery store prices and both NijjerSidhu and Constantine hope that more farmers markets will help those without reliable transportation and close supermarkets improve their diets without undue hardship. “I can’t just say eat more fruits and vegetables,” Nijjer-Sidhu said, “I have to help put those resources in the community and make them available.” A healthy metabolism is more than just diet and exercise. Your metabolism will slow down around 40, according to
Many factors are outside our control, but we can control the quality and quantity of food, the intensity of exercise versus the amount of calories taken in. Strong, and a slew of other factors outside of your control including your thyroid gland, genes, and age affect your ability to use food as effective fuel rather than simply turning it into fat. “Some things we don’t have control of, but we have control of our activities,” she said. Nijjer-Sidhu agreed that while many factors are outside our control, we can control some important facets like quality and quantity of food, the intensity of exercise versus the amount of calories taken in. She warned that not eating properly plus exercising means you burn energy stores and then move onto lean protein—your muscles. She recommends remembering to emphasize protein and think complex carbohydrates rather than simple carbohydrates that run through your body quickly. Not only will a healthy metabolism help you feel better and stave off diseases, but it will also help you perform better in school and at work, Nijjer-Sidhu said. And good performance is something we’re all aiming for. So why not start with your metabolism. 66 Bakersfield Magazine
M E D I C A L
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Back row (l-r) Colleen Alvarez, LVN, Elaina Hibbs, RN, Todd Farrar, MD, Anne Beemer, RN, Alma Gonzalez, hospice aide. Front row (l-r) Sheila Fryer, RN, Maria Ordaz, hospice aide, Kathy Dunham, LVN. Not pictured: Juanita Perez, hospice aide.
When it comes to hiring health-care professionals, Beth Hoffmann makes no bones about it—she insists on the most capable and compassionate caregivers available. Her pursuit of perfection in patient care is a given around Hoffmann Hospice, the non-profit hospice agency she and husband Tom Hoffmann founded 15 years ago. That passion serves as an inspiration to her staff of caregivers, a dozen of whom have earned Hospice and Palliative Care certifications, with seven others registered and waiting to take the rigorous national exams. Earning such certification, which is open to physicians, registered nurses, licensed vocational nurses, and nursing aides, places the caregiver in an elite, but gradually growing field of end-of-life specialists, says Sheila Fryer, Hoffmann’s director of patient care services. “It’s a tough test,” says Fryer, who earned her certification in 2004. “It’s taken by nurses who say ‘I don’t want to be known as just a hospice nurse, I want to be known as a specialist in the end-of-life field.’ ” Fortunately for terminally ill patients in Kern County and the Antelope Valley, Hoffmann has no shortage of specialists. In Hoffmann’s Bakersfield office, those who have earned their Hospice and Palliative Certification are Medical Director Todd Farrar; RNs Anne Beemer, Elaina Hibbs, and Sheila Fryer; LVNs Kathy Dunham and Colleen Alvarez; and hospice aides Alma Gonzalez, Maria Ordaz, and Juanita Perez. In Hoffmann’s Palmdale office, Sherry Bruning, RN; Julie Wotasik, RN; and Cynthia Thompson, LVN, are also certified. Seven other Hoffmann nurses and aides are set to take their certification exams this year. Sandra Lee Schafer, director of certification for the National Board of Certification of Hospice and Palliative Nurses, calls Hoffmann’s
staff certifications “a wonderful thing. “Any staff member who seeks this is demonstrating their dedication and passion to show competency in their specialty,” Schafer says. “When somebody is certified, it speaks volumes about themselves and their employer.” It also validates caregiver expertise. According to the NBCHPN website “licensure assures minimal competency to practice in a field, but certification indicates mastery of a defined body of knowledge.” Founded in 1992 to address “the changing environment of hospice and palliative care,” the NBCHPN developed and implemented the first certification exam in 1994. The test covers all areas of hospice care, including pain and symptom management, the disease process and psycho-social and spiritual issues. Hospice professionals prepare for the exam through self-study, on-the-job training and ongoing in-service education. Just how rigorous is the test? Very, says Fryer, who is one of only 716 registered nurses in California to carry the certification. Only 114 licensed vocational nurses and 186 nursing assistants in the state share the distinction. Colleen Alvarez, a Hoffmann LVN, says she pursued the Hospice and Palliative Care certification to test her knowledge as a hospice nurse. Passing the test, she says, sent her confidence soaring. “Earning my certification was a long-time goal,” she says. “Passing the certification test helped me look ahead to my next goal, which is to get my RN (license).” Beth Hoffmann does not require her medical staff to seek certification, but does encourage it. Education, she says, is always strongly encouraged. “They’re just not satisfied with the status quo,” she says of her staff. “Our motto of ‘above and beyond’ is one they take very seriously.” www.bakersfieldmagazine.net / Summer 2010 67
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Professional Urgent Care Center Quick, Affordable, Compassionate Healthcare 901 Olive Drive (661) 215-7551
(l-r) Delia Anaya, Lead Medical Assistant, Cindy Ferris, Practice Administrator, Howard Jackson, MD, Medical Director, Jessica Morey, Medical Assistant, Michelle Shannon, Medical Assistant
When an urgent medical need happens to you or a loved one, it’s Gliederer, an occupational medicine physician. Together, they have more a very stressful time. Depending on the severity of the problem, you than 100 years of medical experience. And that experience is what has could be seen right away. But often, you find yourself whisked to an been helping people in Bakersfield for the last 14 years feel a lot better emergency room, only to wait for a physician to be able to see you. When without paying a visit to the emergency room. With five physicians on staff, consultations between them are not it’s a broken bone or a cut that requires stitches, that time can seem uncommon, which leads to a higher quality of care and treatment. like forever. Yet not everything constitutes a true medical emergency, Should a patient actually need to be admitted to the hospital, and so many of us have entered emergency rooms for minor illnesses, the center’s proximity to Good only to be released hours later with a substantial bill we weren’t expecting. We offer families timely healthcare solutions to Samaritan Hospital makes it a great resource for the community. We believe we have no other save money and receive compassionate care. Rather than mirroring a typical choice than to utilize the emergency hospital’s emergency room, this room because during the time when urgent care facility has been compared to a super doctor’s office in that we feel we need medical treatment, our doctor’s offices may be closed, all the treatments and procedures you can have at your primary care or not have any appointment availability. physician’s office are available, in addition to many more which are not But there is a better alternative. Professional Urgent Care Center. It’s always available at all private practice offices, like a diagnostic lab and the best kept secret North of the River. x-ray capabilities. Not to mention, you’re able to visit this care center More and more people are realizing the benefits of this urgent care during hours when your doctor’s office is closed. facility, conveniently located on Olive Drive, behind Good Samaritan The availability of board certified physicians during extended hours, Hospital. Professional Urgent Care Center has been treating people 365 days a year to treat any non-life-threatening illness or injury, is one in our community since 1996 with a wide variety of minor medical of the many benefits of an urgent care. The Professional Urgent Care problems including cuts, sprains, breaks, infections, and even oxygen Center is open until midnight as opposed to 9:00 p.m., like most other treatments. The staff is comprised of talented, highly-educated urgent care facilities. The convenient walk-in model and late hours of physicians, including Dr. Howard Jackson, whose focus is internal The Professional Urgent Care Center offers families timely healthcare medicine; Dr. Thomas Gable, an emergency medicine specialist; Dr. solutions to save money and receive compassionate care as an alternative Oriente Esposo, who focuses on internal medicine and cardiology; Dr. to the emergency room. Jonathan Akanno, also specializing in internal medicine; and Dr. Franz 68 Bakersfield Magazine
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St. Therese Medical Group Compassionate, Friendly Medical Care 820 34th Street, Suite 103 (661) 391-0305
(l-r) Arun Keni, MD, Aura Saldana, Medical Assistant, Cindy Ferris, Practice Administrator, Oriente Esposo, MD, Lincy Maliyekkal, MSN, FNP, Carina Alcala, Medical Assistant, Misty Minnick, Medical Assistant.
St. Therese Medical Group has been dedicated to providing quality years of combined experience, the potential for collaboration can be healthcare to residents of Bakersfield for many years. It was established of great comfort to the patients. Each medical staff brings his or her in 1997 to serve the underserved of North Bakersfield. The clinic own strengths to the team. Our priority at St. Therese is to be friendly, helpful, and very moved less than a year ago from its long time North Bakersfield location to a more central location on 34th Street. St. Therese remains true to approachable for the patients. It is a nurturing environment for the its original mission of treating patients of all socioeconomic classes, patients. The staff is also very respectful of the patient’s healthcare needs, and do everything they can to meet those needs as efficiently each patient is treated exactly the same, with dignity and respect. The medical staff of St. Therese is comprised of three physicians and and timely as possible. To make things easier and more convenient for our patients, a nurse practitioner. The nurse practitioner Lincy Maliyekkal, MSN, St. Therese has diagnostic FNP, is dedicated to family practice as well as diabetic education, and With many years of combined experience, the equipment on site, including basic laboratory, EKG, stress well women’s practice. Dr. Oriente Esposo is an internal medicine potential for collaboration can be of great comfort testing, echocardiograph, and carotid studies. The patients doctor, who also specializes in to the patients. appreciate these conveniences that cardiology. Additionally, he is a highly experienced hospitalist. This allows Dr. Esposo to follow a make their healthcare more “one-stop.” Also comforting is that the physicians and staff of St. Therese patient, should the need arise, from the office, to the hospital, and back to primary care, providing a complete continuum of care. Dr. really get to know and understand their patients. A new patient Arun Keni, a well known and respected area physician was coaxed out isn’t a stranger for long. The goal of this medical group is to make sure that everyone on of retirement to join the St. Therese staff. Dr. Keni also specializes in internal medicine, and he brings a wealth of experience to the primary staff has the ability to take care of any patient that walks through their care aspect of the team. Recently, St. Therese has had the privilege doors, so they come to know that patient and their family. When a of adding Dr. Ashok Parmar, a pain management specialist, to the patient has a special need it is important that they know their needs are being met by the staff in a timely matter. St. Therese Medical Group, medical staff. The medical staff is extremely dedicated and diverse. With many as a whole, is helping each patient get the care they need. www.bakersfieldmagazine.net / Summer 2010 69
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Optimal Hospice Care Caring Support When It Matters Most 4700 Stockdale Highway, Suite 120 (661) 716-4000 optimalcares.com For nearly 13 years, Optimal Hospice Care has been providing quality hospice care to families in their own homes. Yet as one of the largest providers of home healthcare in Kern County, Optimal Hospice knew they could do more for our community. So they sought additional ways to enrich the lives of the people and families they served. One of the newest and most interactive programs they’ve developed is CarePals. CarePals is an animal-assisted activities program, mainly utilizing dogs, that provides opportunities for motivational, educational, and recreational benefits to residents of healthcare facilities, and hospice patients being cared for in their own homes. Staff at Optimal coordinate the volunteer CarePals teams to visit facilities around Bakersfield and Kern County with long-term residents. The long-trusted hospice organization developed this program after extensive research in animal therapy intervention. No surprise, CarePals was an instant hit. “It’s amazing how many people respond to the dogs,” explained Karen Budnick, Optimal Hospice’s Assistant Volunteer Coordinator. “So many people have had a dog in their lifetime that it’s something most of us can bond over.” And since many residents at long-term healthcare facilities can no longer have pets, this program gives them the ability to interact with an animal, even if for a short period of time. “You can immediately see patients relaxing around the pets,” Budnick added. “With dogs, they provide unconditional love and patients respond to that.” However, the most important benefits to the overall health of the person are not always the most seen. Having a visit from a CarePals team can do more than put a resident at ease, it can facilitate communication and social interactions; it can make it easier for a person to express their feelings. In addition to helping brighten a person’s day and decrease any anxiety, the CarePals program hopes to explore grief and loss issues, improve cooperation, and increase trust. One of the biggest benefits of this program is when a person develops higher self-esteem and improves their self worth after visiting with a CarePals team. It’s a common outcome during these visits, especially for Jeanne Avitia, a resident at LifeHouse Parkview. Avitia knows all about the joy of animals. “I always had a pet. They’re so loving and they know when you need them. Dogs bring a lot of comfort and they never hold anything against you,” Avitia said. On a recent CarePals visit, Avitia had the opportunity to play with Jopke. Jopke is owned by CarePals volunteer Janine Schimmel, who
Animals, especially dogs, have the ability to put someone immediately at peace. happily transports the easy-going dog to facilities in Bakersfield. “I moved here recently and my son brought home a book on using therapy dogs,” Schimmel explained. It immediately got her thinking that Jopke, a mild-mannered dog, would be perfect in helping bring joy to people who no longer have the ability to have a pet, but who still need the comfort associated with having one. 70 Bakersfield Magazine
Jeanne Avitia and volunteer therapy dog, Jopke.
So, in March of this year, Schimmel and Jopke signed up. “It’s so nice to do something wonderful for people,” Schimmel added. “Jopke brings an immediate smile to their faces. Before I even go into rooms to visit people, everyone [in the building] wants to see her and meet her. They all love her.” It’s easy to see why. Animals, especially dogs, have the ability to put someone immediately at peace. Most animals are so unassuming, they allow any person the chance to open up and interact with the pet on their own level. Not to mention, playing with, or even just petting a dog, can help alleviate physical and emotional pain. And because so many of us have had dogs, or some pet, in our lives, the simple act of walking a dog into a resident’s room can immediately get someone talking. It immediately starts a conversation. For some residents, that’s what they need most—the opportunity to socialize, to continue interacting with those in their environment. It’s one way Optimal Hospice Care is going the extra step for the community and the families they serve, because the trusted experience and compassion of the Optimal team makes the difference when it matters most. If you are interested in learning more about the CarePals program, call Optimal’s volunteer department at (661) 716-4000.
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Comprehensive Cardiovascular Leading The Fight Against Heart Disease 5945 Truxtun Avenue (661) 323-4278 ccvmg.com
(l-r) Dr. Nasser Khan, Dr. Jared M. Salvo, Dr. Viral Mehta, Dr. Supratim Banerjee
Comprehensive Cardiovascular Medical Group is leading the fight decisions about their health care much quicker and reduce the human against heart disease through early diagnosis, treatment, and prevention. error in prescribing,” Dr. Mehta stated. What began in 1995 as a solo practice in a single office with three “The practice also has a commitment to research and education,” employees, has grown into a full-service cardiology facility with he continued. “All our physicians hold affiliation with UCLA four full-time cardiologists and 30 employees offering a full array of Medical Center and we are active in clinical research trials for new services including patient consultations, diagnostic testing, heart health medications and devices. We get a preview of what is next in the field education, and patient centered clinical research trials. In addition, our of cardiology and we can bring those advances to our patients.” And cardiologists routinely perform cardiac interventions and procedures while technological advances are wonderful, Dr. Mehta is adamant at all of the major Bakersfield hospitals. that they should not get in the way of physician-patient relationships. “It is our vision to remain on the leading edge of technology and “These services allow us to spend time with patients. Technology information,” Dr. Viral Mehta shouldn’t come in the way of our explained. That vision has driven relationships; there should be no “These services allow us to spend time Comprehensive Cardiovascular barriers.” with patients. Technology shouldn’t come in to bring cutting-edge procedures Comprehensive Cardiovascular into our community that were not has four fellowship-trained, the way of our relationships; there should previously available to patients. board-certified cardiologists be no barriers.” “We can perform high-resolution on staff including a cardiac CT angiography,” he elaborated. electrophysiologist who specializes This type of angiogram is non-invasive, unlike the traditional angiogram in radiofrequency ablation to correct rhythm disorders of the heart. All which involves the insertion of a catheter into a blood vessel, and can of the cardiologists are Fellows in the American College of Cardiology, help physicians determine if further testing is needed, reducing the the national governing body for cardiologists. need for any immediate, unnecessary procedures. As health care continues to change, one thing will remain constant and As part of their commitment to technology, Comprehensive that is Comprehensive Cardiovascular’s commitment to providing high Cardiovascular has been using electronic medical records and E- quality cardiac care to Bakersfield and the surrounding communities Prescribing since 2007. “This technology gives our physicians better now and well into the future. Trust Comprehensive Cardiovascular access to a patient’s medical history and as a result, we can make better and their trained staff to care for your heart. www.bakersfieldmagazine.net / Summer 2010 71
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Truxtun Psychiatric Medical Group Serving The Community For Over 25 Years 6001 Truxtun Avenue, Suite 160 (661) 323-6410 truxtunpsych.com Truxtun Psychiatric Medical Group (TPMG), founded by Dr. Sakrepatna Manohara, is one of the largest private psychiatric practices in the Central Valley and has been providing comprehensive mental health services to Kern County and the nearby communities for over 25 years. The group provides behavioral health services for children, adolescent, adults, and the geriatric population. TPMG works closely with various organizations in the community to provide comprehensive care beyond the outpatient setting. The clinic is equipped with innovative technology that expands treatment options and provides higher quality of care. TPMG now offers Transcranial Magnetic Stimulation therapy as an alternative to treat depression without the use of pharmaceuticals. This is a non-invasive, seemingly revolutionary therapy that alleviates the undesirable side effects such as weight gain, sexual dysfunction, and gastric problems that often results from antidepressant medications. The practice is staffed with a highly-skilled team of clinical professionals that ensures patients will receive the best possible care. Dr. Manohara, the president of TPMG, also holds Board Certifications in four fields: general and neurology psychiatry, geriatric psychiatry, addiction psychiatry, and forensic examination. “We work closely with each other,” he said. “As a group we can manage and treat any patient we see.” TPMG houses clinical psychologist Manjit Kaura, Ph.D.; child and adolescent psychiatrist Jaswant Khokhar, M.D.; Iyengar Malini, M.D., FAPA, a board certified psychiatrist who specializes in general, geriatric, and addiction psychiatry; and nurse practitioner,
“As a group, we can manage and treat any patient we see.” Elizabeth M. Andal, Ph.D., in addition to a wonderful support staff who make seeing so many patients on a daily basis a very smooth process. “It’s very challenging and every day is different, but that is what keeps work interesting,” Dr. Manohara said, smiling. The entire staff has been recognized on more than one occasion for their skills and dedication to providing quality mental health care to so many in Kern County and Southern California. Lining the walls of Dr. Manohara’s office and around TPMG are many awards of recognition. However, there are even more awards that he is too humble to display, all won recently. Dr. Manohara and Truxtun Psychiatric Medical Group have received a Certificate of Congressional Recognition in 2010 from the Los Angles County Sheriff ’s Department for their dedication to business and charity in the area. They’ve also received a California State Senate Certificate of Recognition for their dedication to patient service and quality health care. The 72 Bakersfield Magazine
Dr. Sakrepatna Manohara
California Legislative Assembly recently awarded them a Certificate of Recognition for charitable work and business entrepreneurship. Dr. Manohara refuses to take full credit for these awards— preferring to bestow the recognition where it is due. The team at Truxtun adds to that excellence. “I am very grateful that our team has been recognized so many times. We’ve continued to receive contracts from organizations trusting our services and level of care. We receive six to seven admissions a day from places outside Kern County in addition to those patients we see from our area.” According to Dr. Manohara and the entire staff of Truxtun Psychiatric Medical Group, the ability to continue providing quality psychiatric care is all the reward they need.
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Michelle Martinez, D.D.S. “I want to be the person that helps give my patients healthy teeth for life!” That’s the passion of Michelle Martinez, DDS. After more than a decade of practicing dentistry, Dr. Martinez is just as passionate today about giving people beautiful, healthy smiles as she was when she first aspired to become a dentist as a high school senior. In pursuit of her dreams, Dr. Martinez attended NYU College of Dentistry, after receiving her Bachelor’s degree from UCLA. In their practice, Dr. Martinez, Dr. Quyen Pham, and their staff aim to provide the highest quality of dental services in a friendly, comfortable, and family-oriented environment. In addition to general dentistry, Dr. Martinez also offers cosmetic dentistry. This allows her to help her patients have not only healthy smiles but smiles they love. In keeping with her goals, two years ago she received special training in the placement of LUMINEERS®, a high-end type of high-strength thin veneer. In addition, Dr. Martinez became a registered LUMINEER® dentist and a SNAP-ON-SMILE® provider. She offers LUMISmile®, an exciting digital smile makeover tool that allows patients to see how their smiles look with LUMINEERS® before treatment. Additionally, the LUMINEERS® cases she places are backed by a limited lifetime warranty, which gives the patients confidence after placement. “It’s so exciting to help patients achieve that beautiful smile without having to compromise healthy tooth structure,” she adds. Placing LUMINEERS® has allowed Dr. Martinez to transform smiles and lives and give her patients improved confidence, which is an extremely rewarding part of her work. Providing quality dental care and improving patients’ self esteem is what Dr. Martinez and her team strive to give to every person that walks into her practice. 3873 Stockdale Hwy., Bakersfield • (661) 831-8042 103 Adkisson Way, Taft • (661) 763-5133
Michelle Martinez, DDS
The Aesthetic Center Visalia Medical Clinic
Bakersfield will soon say good-bye to plastic surgeon Russell Stokes, M.D., who has practiced here for 13 years. However, Dr. Stokes leaves his patients in the skilled hands of Alex Lechtman, a friend from their surgical training and trusted colleague. “I am pleased to refer my patients to Alex because he’s talented and he listens,” Dr. Stokes said. “He cares about his patients and what they are trying to achieve.” Dr. Lechtman is a graduate of UC Berkeley and the UCSD School of Medicine. He served his general surgery internship and his residency in general and plastic surgery at UC Davis Medical Center in Sacramento. He is certified by the American Board of Plastic Surgery, the only nationally recognized board for cosmetic and reconstructive surgery. Since 1999, Dr. Lechtman has practiced at The Aesthetic Center of Visalia Medical Clinic. His practice is physically separate from the large medical clinic in the beautiful Mission Oaks office complex, located just off Highway 198 in Visalia. He performs surgery at Sequoia Surgery Center, a small, privately-owned center of surgical excellence in Visalia. Dr. Lechtman’s practice offers the full range of plastic surgeries, including tummy tuck; liposuction; breast augmentation and lift; browlift/facelift; eyelid surgery; laser resurfacing; and wrinkle removers such as Botox, Radiesse, and Sculptura. He also carries a complete line of skin care products. “I am looking forward to meeting Dr. Stokes’ patients and getting to know the people of Bakersfield,” Dr. Lechtman said. Dr. Alex Lechtman
5530 Avenida De Los Robles, Visalia • vmchealth.com • 559-738-7572 www.bakersfieldmagazine.net / Summer 2010 73
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what’s in your
BLOOD?
Continued from page 60
information about a person by looking at their blood,” said Dr. Ravi Patel, founder of Comprehensive Blood and Cancer Center (CBCC). “A large amount of information is stored there—indicators of conditions that are both benign and malignant.” With medical technology and information growing, physicians can even use the blood to determine how well treatments for cancer will do. There are various ways to look at cancer in the body, but the most practical way is to do a blood test. The presence of certain antigens gives doctors the ability to determine how a treatment is working. “We can isolate actual cancer cells from the blood,” Patel explained. “We can get a picture of the type of cancer in a patient and analyze it to determine the best course of treatment.” CBCC can even monitor the effectiveness of a drug based on a blood test. “We have the ability to select which drugs will be best to treat that form of cancer by the way the blood reacts to certain tests,” Patel added. “We can perform a particular gene test on the blood
“
“ If we store blood, we’ve captured a fingerprint of that blood at a particular time. Doctors can go back to look at original blood work and determine how the blood has changed.” —Dr. Ravi Patel
and identify whether a patient would have a reaction to that particular chemotherapy drug. We won’t have to waste time on a medication that won’t work.” And blood tests have the potential for future research. “If we store blood, we’ve captured a fingerprint of that blood at a particular time,” Dr. Patel continued. Doctors can go back to look at original blood work and determine how the blood has changed—the number of red blood cells, white blood cells, antigens—after certain cancer treatments and how the blood will react to a new type of drug. Blood can tell our doctors some amazing things about our health. With all the power that blood holds and all that it does for our bodies, it doesn’t make sense for us to feel squeamish in its presence, now does it? www.bakersfieldmagazine.net / Summer 2010 75
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GARDENING WITH MRS. P
Mrs. P hates to give orders, but you need to write this down...
plant peppers!
Sweet peppers ripen into a variety of colors.
ads and stuffing, these peppers are both green (when immature) and ripen into red. Yes, they’re loaded with tons of vitamins, but you knew that. Other varieties ripen into a rainbow of colors ranging from yellow, orange, purple, and brown. While the ‘Wonder’ peppers were developed specifically in California for California gardeners, there are sweet cherry peppers used for pickling; and the long, skinny Italian frying peppers and Hungarian sweet yellow peppers, are both used for cooking. I’ve had luck freezing sweet peppers. After washing, cut in half and remove the stem and seeds. Slice or chop and pack into small containers or plastic bags. Stuffed (sweet) peppers will freeze perfectly, including the famous Italian Peperoni Imbottiti (baked stuffed peppers) which tastes molti bello hot or cold. Another classic Mediterranean method of cooking sweet peppers is Peperonata, braised roasted sweet peppers with tomatoes and onions. Caveman easy, the measurements are flexible. I use the “1, 2, 2 approach.” One part sliced onions; two parts roasted red and green sweet peppers, cut into strips; and two parts chopped tomatoes. By “parts,” I mean you can use pounds, cups, or >>
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l
ate June and early July in Bakersfield is “el perfecto” time for gardeners to set out sweet and hot peppers. By late summer, you’ll be able to harvest these morsels of deliciousness as it takes 60 to 90 days for peppers to mature. Both the nighttime and ground temperatures are warm, allowing the plants to thrive. Then you can freeze or dry the peppers to use in all kinds of recipes. Think about it; the word “pep” comes from peppers. They add vim and vigor to our taste buds. All pepper plants are attractive in the garden with their bushy upright shape, and range in height from a foot to four feet tall with little or no staking. Grow them in ordinary soil in the ground or group them in pots. As you might imagine, they like full sun. Fertilize once or twice before the blossoms “set.” Pepper plants will develop tiny white flowers which magically turn into peppers. First, I’ll tell you about sweet peppers, commonly known as bell peppers. The most famous varieties are California Wonder and Yolo Wonder. Personally, I don’t know why Yolo County gets all the credit when far more peppers are grown in Kern County, but I digress. Wonderful for sal-
By Lynn Pitts
www.bakersfieldmagazine.net / Summer 2010 77
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Gardening with Mrs. P
handfuls; whatever measurements you wish to use. Sauté in half butter, half olive oil, maybe a couple tablespoons each, and add a splash of wine vinegar, salt, and pepper. Finish on high heat at the end until most of the liquid has boiled away. Serve hot or cold. Very good as a vegetarian main
Pepper “hotness” is concentrated in the interior ribs near the stem, not in the seeds as is commonly believed.
©ISTOCKPHOTO.COM/DRASCHWARTZ/RAYMO40
course, addition to a main course, or as part of an antipasto. Observant readers will notice I said to roast the peppers and here’s how to do it. This method will work on hot peppers as well. Line a rimmed cookie sheet with foil, pre-heat your oven’s broiler, and place the washed and dried peppers on the pan. Place one inch below the heat. Turn often until blistered and slightly charred all over. Using tongs, drop the peppers into plastic bags and close. When cool, cut open, remove the seeds and peel off loose skin with your fingers or a small paring knife. Leave any small pieces that don’t come off easily; they add flavor. Use disposable plastic gloves when working with hot peppers. OK, back outside to the veggie garden and growing hot peppers. Most of us call these chile peppers. Originating in tropical America, hot peppers range in form from pea-size to seven or eight inches long. They’re all pungent or “peppy” tasting, from mildly hot to pow! Chiles can warm you from the inside, but too much can be a painful experience. Chile heat can vary from year to year, plant to plant, and even from fruit to fruit on the same plant. The absolute best way to explore chiles is to grow your own and find those with a flavor and range of heat that appeals to you. Their hotness is concentrated in the interior veins, or ribs, near the seed heart (stem), not in the seeds as is commonly believed.
That’s right, the seeds aren’t hot. They may taste hot if they’re in close contact with the hot veins or ribs. Here’s a trick: when you cut open a pepper and the veins or ribs are yellowish orange, it’s a given that the pepper will be a potent one. Don’t touch your face or eyes when working with peppers. Use hand pruners to snip the stem when harvesting, don’t try to yank them off the plant. Wear gloves and wash your hands with soapy water if you grind hot chiles. Why do we spell it “chile,” not “chilie,” or “chili”? The short answer is that chile is how Mexicans spell the word. More than 140 varieties of chiles are grown south-ofthe-border and, let’s face it, the majority of food dishes we eat containing peppers are Mexican in origin. Spice companies spell it “chili” in case you’re interested. My favorite hot pepper plant is the Anaheim because these chiles not only freeze well, but they make the best Chile Relleno. They were developed in California for commercial canning, but they’re so easy to grow, why not have fresh from your own backyard? Just a few of these plants will produce gobs of bright, shiny-green peppers that range in size from five to eight inches long, a few inches wide, and taper to point at the end. Another good ‘ol California boy is Fresno Chili Grande. Bright green, changing to orange and red when fully matured, Fresno chiles have a conical shape, are about two inches long and one inch in diameter at the stem end. The Fresno chiles were bred for pickling, but are quite good roasted and stuffed for spicier Chile Relleno. Removing the membrane or veins and seeds in hot peppers will reduce the heat. In the event the heat-causing capsaicin (the property of a pepper that gives it its heat) explodes in your mouth after popping a Scotch Bonnet, Red Savina Habanero, or that bad hombre Naga Molokai (a pepper that is off the Scoville Scale—the scale that measures a pepper’s hotness), let me share ways to cool it down. Water won’t help. It will only spread the capsaicin in your mouth. Milk, however, contains casein, a chemical that cuts the heat by denaturing the chile’s capsaicin. A peanut butter sandwich will really whomp the heat and paired with a glass of milk will allow you to continue indulging in those jalapeños. Another reason to grow chile peppers is to dry them. Drying peppers is a piece of cake. Let the peppers ripen to red. Tie the stems onto a sturdy piece of twine and
place the chiles close together, making the strand as long as you wish. Hang in a dry area with air circulating freely around the strand. I use a feather duster to keep them from getting dusty. In a few weeks, the chiles will lose their bright color, changing to a deep red. They’ll feel smooth, dry, and rather leathery. At this point, you can congratulate yourself on growing these gorgeous peppers, give away some as gifts, and use yours as decoration. Everyone will “ooh” and “ahh” at your gardening skills. Or, you can kick it up a notch and make your own chili powder. Another Mrs P. note: when peppers are in powder form, you spell it “chili.”
Homemade Chili Powder
Take three ounces dried red chiles (use mild Anaheim or Pasilla variety). Discard the stems and seeds. Break up the pods and whirl in a blender until finely ground to make a 1/3 of a cup. Mix this powder with one tablespoon ground cumin; two teaspoons salt; one teaspoon each of ground allspice, garlic powder, and ground oregano; and 1/2 teaspoon each of ground cloves and coriander. Store airtight. Yes, not only do pepper plants love hot Bakersfield summers, not only are they ridiculously simple to grow, but they will flavor your Chile Con Carne all winter long. Have a pep-py summer! v Lynn Pitts, better known as Mrs. P., is a native Californian, master gardener in four counties including Kern, a garden writer, and professional botanical artist. She has been featured on “The Art of Gardening,” on PBS, and has conducted flower workshops throughout California for botanical gardens and arboretums.
www.bakersfieldmagazine.net / Summer 2010 79
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80 Bakersfield Magazine
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home & Garden By Tom Xavier
expanding your horizons
Bonus Space after
Dynamite Courtyard Makeover There are simple ways to decorate your courtyard or patio, making it a place of ultimate relaxation and a great outdoor area to entertain family and guests. Your decorating options will depend on your budget, but there are things that anyone can do, even when we’re tightening purse strings. Living in an apartment doesn’t limit the possibilities, either. Here are nine ways you can transform a bland patio into an outdoor paradise fit for a king (or queen). Plants and Flowers Don’t underestimate the impact plants and flowers have on your patio. These make a great addition to your decorating. If you have a container garden, arrange your plants and flowers
Budget friendly makeover can-do’s for your own haven
in an attractive and organized way. To do this, figure out the colors of the flowers that each plant produces, and the heights and textures of the plants’ leaves. Then, put containers together based on a color scheme you like, and group other containers based on texture. Do the same for plants and flowers you plan to put on tables. Hanging baskets on your patio also add a nice touch to your patio décor. Lights You can enjoy being outdoors at night if you decorate your patio with lights. There are many patio lighting options on the market, from simple to high-tech. Some patio light options include ambient lighting and diffused lighting. A really simple way to light your patio is to string white holiday lights around the patio. This is fun for kids, too. Also, it will cost less than expensively-marketed patio lights and you’ll have a lower electric bill. Furniture You want to decorate your patio, because you plan to spend time there, right? However, you won’t be out there long if you don’t have any furniture to sit on. Patio furniture is a necessary addition to your patio if you’re going to relax or entertain outdoors. If you’ve ever checked out the prices for patio furniture, you’ll note that it can be just as expensive
BEFORE
as buying living room furniture. This may not be an option for folks on a limited budget. So, the best thing to do is check yard sales, Craigslist, or even ask friends and family members if they’ve got furniture you could have. It may not be “patio furniture,” but it can do >> www.bakersfieldmagazine.net / Summer 2010 81
home & Garden resources
the job. Wood or metal furniture work best and will last longer. Plastic furniture will also be fine. Swing or Hammock
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A swing on a patio gives a nostalgic, country feel that many people enjoy. These are easy to get and will give your patio a simplistic,
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swing are sturdy, and that the swing itself can hold the weight of at least two adults. If you prefer a hammock to a swing, the same principles apply. Safety has to be your primary concern, because you don’t want a family member or guest climbing into your swing or hammock and getting hurt. Create Colorful Benches Buy affordable wood or metal benches, and paint them in bright and a lot of style. Bamboo Mats Here’s how to make your own area rug for your patio out of inexpensive bamboo mats. Get the same mats that you roll up and carry to the beach; they cost about $5 each. Attach two or three of them together with carpet tape on the underside, flip and put under your patio table. Make Homemade Topiaries Buy dense shrubbery from a garden shop, a retail outlet, or a home improvement store. Use garden shears to cut the shrubs into shapes. They don’t have to be elaborate—spheres, cones, and hearts will do. Upgrade Tables and Chairs Make an old patio set look new again with spray paint. You can buy used patio furniture on the cheap at garage sales and thrift shops and
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make it pop with bright, summer colors and a little spray action. Paint the Cement If your patio is worn, you don’t have to have it re-done. Instead, paint it! You can use stencils to create the look of brick or tiles. After you are finished painting, seal the patio to make sure the colors last. There are tons of simple ways to decorate your patio, and with just a little work, you’ll add an “extra room” to your home. n
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*Rates subject to change. Multiple units have additional fees. 82 Bakersfield Magazine
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green
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GOING
GREEN PHOTO PROVIDED BY CHEVRON TECHNOLOGY VENTURES
Have you ever wondered what the sun could be used for? And we’re not talking about tanning. If you think about the sun on the most basic level, it’s a big ball of energy. We use it every day and don’t even realize we do. Think about it...the sun is such a powerful, prevalent part of Bakersfield, that it only seems natural to use some of those bright rays in an efficient and beneficial way. Of course, solar energy is already being used on a small scale. But did you ever consider that if there was a way to harness all that energy on a much grander scale, say for an entire neighborhood, that maybe it could be used to reduce the costs of summer electric bills or help our community rely less on finite resources? Chevron Corporation took another step forward in solar-energy use when it announced a few months ago that it would be starting Project Brightfield in Bakersfield. What a catchy name! Because Chevron is such a big company in these parts, it only makes sense that our city would be a test site. “As with any kind of emerging Bakersfield’s energy project, you Project Brightfield look to see how it will fit with your existing operations,” said Chevron Technology Ventures Spokesperson Kim Copelin. “We had the property, we had the solar resource, and it was near our existing operation.” According to Copelin, the company had been planning this venture for over a year, and finally began operations in March of 2010. The gist of the program is this: seven emerging solar technologies will be combined at the project site, in Northeast Bakersfield, to be tested and compared. Because of the type of solar technologies being tested and the fact that there are seven types, this is one of the most comprehensive solar energy tests of its kind. It’s a fantastic way to evaluate new technologies and it’s happening in our very own backyard. Six of the panels are made of thin-film technologies, and one is made of crystalline-silicon photovoltaic technology. However, the technologies are different because of the chemical makeup of each panel. These technologies will be compared to >>
Sun Power
www.bakersfieldmagazine.net / Summer 2010 83
Solar Electric System Design & Installation
When The Sun Comes Up, Your Bill Goes Down!
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standard solar technology, and the progress of each will be analyzed and tested further. “The project itself is testing different solar technologies—which ones are more viable. Some haven’t been tested in the field yet and this is an opportunity to see how they’ll function in different environments,” Copelin added. Spanning the 8-acre site are 7,700 different solar panels. It sounds like a lot, but to test the panels on a large scale, they’re all needed. The produced power will be directed to the local utility grid as well as to Chevron’s oil production operations at the Kern River Field. A project like this is an opportunity for everyone to learn a whole lot more about solar energy. Project Brightfield is just one of three solar projects that will be completed in 2010. The first one, located in Wyoming had successful results of 16.5 megawatts of power. Brightfield, located here in the Kern County, is preparing to be the second, with a proposed 740 kW of electricity. The third one, yet to be completed, will be built in New Mexico. Project Brightfield has given a lot of people something to shine about (sun joke, anyone?). At the end of the day, all those involved have hopes that this test site will produce innovative ways of helping the entire community (and the entire country) with its energy needs. So this summer, when you are out enjoying the beautiful sun with your family, stop and really think about the sun. This will, in turn, make the term “summer fun” have a much more significant and brighter meaning. n GR EEN PAG ES BUS INE SS PRO FIL E
How to Out-smar t Your Meter Would you like
to lower or eliminate your electricity bill? Loc expert, Glenn Bland, of al Bland Solar & Air (wh o teaches classes for solar installers across the United States), sug gests “outsmarting” your meter by installing a net-metered solar sys tem. “Rather than pay for power received throug h the smart meter, outsmart it,” he says. “Produce your own pow er, run your meter backwards, and check your own carbon foo tprint offset online. Now is a great time to take advantage of competitive prices, tax credits, rebates, and new financing. While you’re saving money, you’ll increase your property value and the sale ability of your home, and you won’t hav e to worry about utility rate increases.” Bland also says that init ial costs, which have bee n prohibitive in the past, can now be avoided with financing (th is als o eliminates any reason to lease a system). On approved cre dit, an unsecured loan at low interest is now available with no down payment. The buyer gets instant cre dit for utility rebates. When the 30 percent tax credit is received, he or she can apply it to the loan, re-amortize, and cut payments in half. By doing this, the payoff time is decreased significantly. Solar buyers can cre ate positive cash flow by saving money on utility bills and having low or no utility bills after the system is pai d off. For more information, visit Bland Solar & Air Conditioning’s state-of-the-art, 10,000 square foot office, sho wroom, classroom, distribution and wareh ouse facility at 4303 Eas t Brundage Lane or visit www.outsmartyour meter.com. ADV ERTI SEM ENT
New Trails
GREAT
GETAWAYS
hen it comes to destination hot spots, we Bakersfieldians are spoiled. Only a few hours away from the vineyards of the sunny California coast; we’re 100 miles away from the glitz of Hollywood; close enough to Las Vegas (so the temptation isn’t too great); and we’re a mere hour and a half away from some of the most beautiful and luscious forests and state parks on the West Coast. That puts us in prime “getaway” territory. We don’t have to spend months planning or oodles of money on a longdistance family vacation—we need only hop in the car and point the compass in the right direction. Sometimes it’s not all about the big hot spots. Anymore, we’re just looking for a nice weekend away. Just a little adventure out of the ordinary that won’t set us back. And if you’re looking for a little getaway this spring, there’s no better bang for your buck than a short drive up Highway 65 to Lemon Cove, California. The 79-mile drive blows by. Before you
know it, you’re rolling into the quaint, census-designated town of Lemon Cove. It’s population is just over 300. Though there are few who call it home, it is a place with a great history and some unique amenities and is definitely worth a stop over. The Wutchumna and Potwisha Indians originally called the area home, populating the region around Lake Kaweah. Lemon Cove was known as Lime Kiln due to the lime deposits discovered in 1859. However, the community itself got its start with James William Center Pogue. An in-depth history compiled by the editors of The Kaweah Commonwealth, indicates that the Pogues came to California in 1857 and settled near Venice Hill (between Woodlake and Lemon Cove) in Tulare County in 1862. After a flood in 1868, they moved to Dry Creek (north of Lemon Cove), where Mr. Pogue planted oranges and lemons. At the time, lemons were considered too tropical to grow in the San Joaquin Valley, but when the family moved to what is now Lemon Cove, the citrus trees were transplanted successfully. The Pogue home, built in 1879, served also as a hotel for many years and is now the headquarters of the Lemon Cove Woman’s Club. The history goes on to say that Pogue served two terms as Tulare County Supervisor and was solely responsible for the introduction of lemons to Tulare
Photo by Raymond C. Martin
Inspiring views, giant trees, and even Rhett Butler await your discovery
GENERAL SHERMAN TREE The world’s largest tree by volume stands in the Giant Forest for all to behold.
County and the development of the townsite of Lemon Cove. In 1894, J. W. C. Pogue surveyed 15 acres of the family ranch, dividing the parcel into 48 town lots. He named the town Lemon Cove, though later the post office changed the spelling to “Lemoncove” to avoid confusion with Lemon Grove. The Pogue Hotel and Store evolved as the town center and, in the early part of the century, the town’s population grew to 500. Interestingly, although there was a hotel, store, post office, blacksmith shop, there were no saloons. Pogue, who never smoked or drank, outlawed them within the town limits. The Kaweah Commonwealth’s website has even more history on >>
LAKE KAWEAH Put your feet in, it’s a short drive from Lemon Cove. www.bakersfieldmagazine.net / Summer 2010 85
Great Getaways the area (kaweahcommonwealth.com/lemoncovehistory.html). Lemon Cove has remained rural and is surrounded by cattle ranches and citrus groves. Yet that rural charm is what captivates many who visit. For starters, Lemon Cove is home to a wonderful, themed bed and breakfast known as The Plantation. The Plantation in question is none other than the most famous plantation in all of literature and film—Tara—because The Plantation has been constructed with a Gone With The Wind theme. All of the rooms are decorated themes in keeping with one of the main characters of Margaret Mitchell’s famous novel. There is, of course, a Scarlett O’Hara room and Rhett Butler room, but
This Bakersfield Family owned vacation rental in Morro Bay can be your secret beach getaway. Nestled between the Embarcadero and the harbor you can experience the beautiful sunsets and salty air of the California Central Coast. This 3 bedroom, 3 bath, furnished model home is truly a “very special place to stay.”
86 Bakersfield Magazine
PLANTATION BED & BREAKFAST Get swept up in the romance of Gone With the Wind.
there are also Melanie and Ashley Wilkes rooms, one decorated in honor of Mammy, and even one done up for Belle Watling. Across the courtyard there is an Aunt Pittypat room. A cozy setting and fresh breakfasts each morning makes this a prime place to stay during your weekend getaway (theplantation.net). Though you might spend the night with your favorite characters from Gone With The Wind there are other attractions near Lemon Cove, which is near the entrance to Sequoia National Park. A short drive from The Plantation will have you in Giant Forest, where you can get your picture taken with the General Sherman Tree—the largest tree in the world. The tree stands at 275 feet high and has a circumference of 103 feet. While that seems impressive, you’ll find that your imagination fell short when trying to picture just how big the tree is. The second largest tree in the world, the General Grant Tree, and the Nation’s Christmas Tree is located at Grant Grove in Kings Canyon. Both parks provide a hiker’s dream vacation of spectacular peaks, canyons, lakes, and streams, threaded with a thousand miles of trails. Connecting the two national parks is the Generals Highway, a 46 mile long scenic road from Ash Mountain through Giant Forest to Grant Grove. The highway reaches 7,643 feet at Big Baldy Saddle. This highway, and the various roads that branch from it, take you to such attractions as Moro Rock, Crystal Cave, Crescent Meadow, Big Stump Grove, and Roaring Fork Falls. You can drive to Mineral King, a peaceful valley beneath the peaks of the Great Western Divide. Just seven miles away from The Plantation is a well-loved restaurant called Orange Blossom Junction (orangeblossomjunction.com). The restaurant uses locally-grown produce on the and makes all their own ice creams and sorbets. Anytime is a good time for relaxing by a lake. So why not stop by Lake Kaweah. Only two miles away from The Plantation, you can do some fishing or just doze next to the peaceful body of water and soak in nature at its finest. While Lemon Cove is small, it’s a gateMyMorroBayGetaway.com way for a multitude of family getaway opMention this ad at the time of reservation to receive: tions. And best of all, you’re experiencing $50 Off 2-Night Stay or $100 Off Full Week Stay the great outdoors and exploring areas of (Excludes Holidays- First-time Guests Only, Please) California you never knew where there. v
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food
Switch on the burner, grease up the skillet, or spark up the coals, it’s time to get eating. It’s not hard to eat a meal fit for a king—we’ve done the research for you. Whether you’re searching for juicy new recipes to thrill dinner guests with or looking for a new, exciting place to dine out with family, our Food Section has all the spice and flavor you’ll need.
©ISTOCKPHOTO.COM/MARTINH70
©ISTOCKPHOTO.COM/SHYMAN
We’ve got reviews, recipes, entertaining tips, and more! This is the place to explore local eateries that have good food and good service, find out which ones cater to your budget and your taste buds, and get culinary inspiration to bring back to your own kitchen. Sumptuous, mouth-watering meals await you whatever your mood— grab your apron and peruse these pages for your favorite recipe. Bon Appétit.
www.bakersfieldmagazine.net / Summer 2010 87
QUICK BITES WITH LOCAL FLAVOR
say olé to summer A summer breeze is a wonderful thing...just ask Seals and Crofts. And blowing in on a summer breeze this issue is a wonderfully cool recipe from Camino Real Mexican Restaurant. Co-owner Alejandro Ocampo answered our call for something crisp, something fresh, and something that will start our summer off with an “olé!” When it comes to making something light for dinner or even just preparing a snack or festive appetizer, the last thing you want to do is spend hours in the kitchen. So Ocampo kept that in mind as he grabbed local ingredients and concocted this delicious, refreshing Mango Ceviche just for the readers of Bakersfield Magazine. n
Alejandro and Fernando Ocampo, proud owners of Camino Real Mexican Restaurant.
88 Bakersfield Magazine
CAMINO REAL
Mango Ceviche
1 lb. red snapper fillets, skinle ss and boneless 8 limes, juiced • 1 mango, cub ed • 1 avocado 1/2 bunch cilantro, chopped 4 oz. onion, diced finely 2 oz. tomato, cubed • 2 oz. cuc umber, cubed 2 oz. avocado, cubed • 2 tsp s. oregano, Salt, pepper, and garlic salt to taste Cut fish into small cubes and put into a bowl. Squeeze fresh lime juice then add to bowl of fish. Sea son with salt, pepper, oregano, garlic salt to taste, and cover. Ref rigerate about five hours before adding the cubed onion, tomato, cucumber, and avocado. Mix delicately to incorporate all ingred ients. Nex t, chop your mango, place in a bowl with a little bit of your lime juice and let marinate. If you’re looking to add some spic e to your ceviche, chop a few fresh jalapeño or habañero pepper s and toss into your mix ture. How many peppers depends on how craz y you are! To serve, spoon ceviche into tostada s or on a serving plate; garnish with chopped, marinated mango and thinly sliced avocados. Ser ves 7 to 10 people. Buen provec ho!
Cuisine: create a festive feast
Entertaining the Bakersfield Way
good times in the hood
By Tom Xavier
I’m all about bringing back traditions of yore. And right now, I have my sights set on a summer block party. Sure, the block party might not be as old as the country dance, or even qualify as an event from “the days of yore,” but I’m betting many of you have forgotten just how fun one can be.
Think about it—neighborhood get-togethers have gone by the wayside as families got busier and busier. But block parties shouldn’t be things of the past; they shouldn’t be quarantined to the decades before the Internet. As summer approaches, now is the time to resurrect this tradition. Now, it’s not as easy as “one, two, three.” There are things to coordinate and things to plan for, but with the help of a few neighbors, you’ll be able to put together a truly timeless block party. And if you don’t know any of your neighbors, this is the perfect excuse to knock on their door. We all know how good Bakersfieldians are at coming together, so put someone in charge of the menu and RSVPs; ask someone to plan the activities; ask someone else to arrange permits; and select someone else to schedule entertainment and logistics, like renting tables and chairs. You’ll also need a chairperson—the person who makes the final decisions—who can raise extra dollars (to pay for that entertainment). To start simple, begin with invitations. Be creative with your theme and when you send out invitations, let your neighbors know what to bring and expect. A picnic theme invitation always works well. Or, choose a patriotic theme with the American flag and barbecue artwork. Add some barbecue confetti for a bit of fun! Decorations for the block party should be festive and exciting, that’s
a given. But they can also be simply put together with things you have around the house. For centerpieces, use jam jars filled with cut flowers from your garden. Or, a neighbor who has a green thumb can provide the flora; maybe go for a bouquet of helium-filled balloons at each table. Add a few citronella candles to the table to keep those pesky insects away. You don’t need much more than that as most of the table is taken up with the food! That’s right, I am going against my general rule. This time, it is completely acceptable to use paper and plastic products. Use picnic gingham paper goods or watermelon paper goods to decorate your tables. Choose from table covers, plates, cups, napkins, and more to weave through your theme. Don’t forget forks, knives, and spoons in matching colors. A few clear table cover clips will be a big help in keeping your table covers from flying away. The menu is where your block party will really shine. It gives your neighbors the opportunity to show off their culinary talents. And because this is Bakersfield, traditional block party goods should be ignored for a more refined menu. Who wants another meal of baked beans, coleslaw, potato salad, corn on the cob, and apple pie? Someone like myself will >>
CUISINE : block parties!
www.bakersfieldmagazine.net / Summer 2010 89
CUISINE : block parties! instantly stray away from the ordinary food fare and so should you. For instance, instead of a bowl of cutup fruit, how about grilled fruit on skewers—not only is it a bit more chic but the food is easier to maneuver. And each and every one of these easy-to-prepare (and refined) recipes is guaranteed to be a hit with your block party guests.
Grilled Smoked Sausage
Grilled Smoked Sausage Ingredients 1 cup apricot or pineapple preserves 1 tbsp. lemon juice 1 1/2 lbs. smoked sausage • 6 French rolls Heat preserves in small saucepan until melted. Strain and reserve fruit pieces. Combine strained preserve liquid with lemon juice in a small bowl. Oil hot grill to help prevent sticking. Place whole sausages on an uncovered grill, over low heat for 10 minutes. Halfway through cooking, baste with your fruit glaze, then turn and continue grilling until heated through. Remove sausage from grill and baste again with glaze. Place each sausage in a French roll and garnish with fruit pieces.
Parmesan Pasta Salad Bacon-Wrapped Jalapeño Poppers Ingredients 6 fresh jalapeño peppers, cut in half lengthwise and seeded 1 (8 ounce) package cream cheese 12 slices bacon Preheat an outdoor grill for high heat. Fill the halved jalapeño with cream cheese. Wrap the jalapeño with bacon. Secure the bacon and jalapeño with a toothpick. Place it on the grill, and cook until bacon is crispy. Serve. 90 Bakersfield Magazine
Parmesan Pasta Salad Ingredients 1/4 cup grated Parmesan cheese 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tbsp. Dijon mustard 2 garlic cloves, minced 1/2 tsp. salt 1/2 tsp. pepper 3 oz. thinly-sliced salami 3/4 cup Kalamata olives, pitted 2 cups grape tomatoes or cherry tomatoes 6 cups penne pasta 3/4 cup roasted sweet red peppers, chopped 1/2 cup fresh basil or parsley, chopped In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt, and pepper; set aside. Cut salami into thin strips. Chop olives. If you’re using grape tomatoes, cut them into halves. If using cherry tomatoes, cut into quarters. Meanwhile, in a large pot of boiling, salted water, cook pasta until tender but firm, usually about 10 minutes. Drain, reserving 1/2 cup pasta water. Rinse pasta under cold water, drain well, and add to dressing along with reserved pasta water. Add salami, olives, tomatoes, and red peppers; toss to combine. After it has been refrigerated, add basil and toss again before serving.
Picnic Brownies Ingredients 4 oz. unsweetened chocolate 2/3 cup butter 1 1/2 cup sugar 1/2 cup brown sugar 4 eggs 1 1/2 tsp. vanilla 1 1/4 cup all-purpose flour 1 tsp. baking powder 1 tsp. salt Optional: 1 cup chocolate chips, marshmallows, or chopped nuts Preheat oven to 350 degrees. Line baking pan (13 x 9 x 2) with foil so you have an overhang at each end (this makes taking the brownies out much easier to remove), then grease. Melt chocolate and butter in large saucepan over low heat. Remove from heat and mix in sugars, eggs, and vanilla. Stir in remaining ingredients and spread evenly in pan using a spatula. Bake 30 minutes or until brownies begin to pull apart from sides of pan. Cool slightly and cut into squares. If desired, dust with powdered sugar or frost with chocolate frosting.
Easy BBQ Chicken
Picnic Brownies
Ice Cream Cupcakes
Ice Cream Cone Cupcakes
Easy BBQ Chicken
Ingredients 1 box of any flavor cake mix (and required ingredients) 1 container of any flavor frosting 1 cup of sprinkles or choice toppings 2 boxes of flat bottom ice cream cones Mix the cake batter per box instructions. Pour the cake mix into the cones filling them halfway. Place the ice cream cones upright evenly on a cookie sheet and place in the oven at 400 degrees. Bake the cupcakes for 15 minutes or until golden brown, then remove from the oven and let cool. Once the cupcakes are cool, spread on the frosting and sprinkles as desired.
Ingredients 1 can (26 oz.) Campbell’s Condensed Tomato Soup • 1/4 cup honey 2 tsp. dry mustard • 1 tsp. onion powder 8 bone-in chicken breast halves (about 4 lbs.) Stir together soup, honey, mustard, and onion powder in a 1-quart saucepan. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes, turning the chicken over once during cooking. Brush the chicken with the soup mixture and grill for another 15 minutes or until cooked through, turning and brushing often with the soup mixture. Heat the remaining soup mixture to a boil and serve with the chicken.
Fresh Lemonade Ingredients 1 cup freshly squeezed lemon juice (from 5 to 6 lemons) 1/2 to 3/4 cup superfine sugar, to taste 1 cup crushed ice 4 cups water Place all the ingredients in a blender and process until completely smooth. Place in a large pitcher or jar. For fun, you could even set up an old-fashioned lemonade stand to serve. With the menu in place, there is one logistical item to remember: large buckets filled with ice! It’s the best way to keep beverages cold all afternoon and keep food from spoiling. >> www.bakersfieldmagazine.net / Summer 2010 91
CUISINE : block parties!
Fresh Lemonade Next, move on to activities for your block party! How about karaoke? Some people say it’s not “in” anymore, but take it from me, it’s always fun. Let the kids get up with some fake microphones and sing their guts out. Let the adults get up and do their own rendition of Bruce Springsteen with an inflatable guitar and make fools of themselves. It’s all in good fun. And all you need is a boom box! Pie-eating contests are always a riot. To keep it simple, prepare (or buy) a half-dozen cream pies. Have the pies lined up on a table; each contestant must eat the pie with their hands behind their back and the person who can finish it the quickest wins a prize...maybe a gift certificate for a pie from a local bakery! What else to do? There are things that are free: set up a face-painting area, a tie-dye area (have everyone bring an old, white shirt), a cookie-decorating area, and a craft spot. And don’t forget... Name tags. They may seem geeky, but it’s a lot easier than trying to remember everyone’s names or having to constantly introduce yourself. A bullhorn. Much easier than shouting during organized events. Separate storage for meats and other foods to prevent contamination. A few folks to volunteer for clean-up! Most of all, enjoy a warm summer evening with all of your neighbors. Form new friendships and renew old ones. Take pleasure in what a close-knit neighborhood has to offer by hosting a summer block party. n 92 Bakersfield Magazine
WHAT’S COOKIN’
doggone it!
By Mike Stepanovich
The dog got me, just grabbed hold and wouldn’t let go. I couldn’t believe it! I had not expected to find such a delicious hot dog when my wife, Carol, and I visited Lengthwise Brewery. And I certainly didn’t plan on making it the lead for this review. But after one bite, I was convinced. This is a hot dog that is in a class by itself. The funny thing is, we almost didn’t order it. I mean, after all,
all down with one of my favorite Lengthwise brews, the Kern County
Lengthwise’s menu doesn’t really tip you off that this is a super dog:
Crude Porter, a dense, dark beer that reminds me a lot of Guinness.
the “Old Lengthy Dog” is sandwiched between sexier-sounding en-
It has almost an espresso flavor: intense and rich.
tries, the Tequila Chicken Sausage Sandwich ($8.95) and the Fish
Then our order arrived. The hot dog had multiple crosscuts across
Tacos ($8.95). Oh sure, the description makes it sound good—“The
the length of the sausage, and was nestled in a soft bun. A large
best all-meat dog we could find! Killer quarter-pound hot dog
portion of fresh-out-of-the-fryer French fries accompanied the
grilled and served on a fresh bun with onions and our homemade
frankfurter, along with small paper cups with the mustard sauce
mustard spread on the side. $6.95”— but don’t they all? And aren’t
and chopped onions. And the dog looked larger than its advertised
hot dogs sort of, well, mundane?
quarter pound.
The price was attractive, and Carol was looking for a smaller portion, so this looked just right to her.
It looked so large, in fact, that we decided to split our orders: I gave Carol half my fish, and she gave me half of the hot dog.
I opted for the Centennial Fish and Chips ($10.95), an item I’ve
What a great trade! The mustard sauce, which appeared to be a
enjoyed before at Lengthwise—four meaty cod strips coated in a
mixture of mustard and mayonnaise, was a great complement to the
beer batter with a healthy portion of fries. I was ready to wash that
juicy, flavorful hot dog. I couldn’t get over how great it tasted. >>
Lengthwise Brewery’s juicy hot dog on a toasty bun, and lots of crispy fries— a Bakersfield favorite!
Cuisine: in a class by itself
www.bakersfieldmagazine.net / Summer 2010 93
Cuisine: in a class by itself And, in fact, I already know what I’m going to order
with ranch dressing, they’re crunchy and addictive!
on our next visit.
The night we visited with our friends Rod and Nancy, I
Which says a lot, because I like virtually everything on
was attracted to the daily special, a roasted pork tender-
Lengthwise’s menu. Take the fish and chips, for ex-
loin sandwich ($8.95). Like other Lengthwise offerings,
ample. They were terrific. The fish strips were firm and
this was splendid, probably a half-pound or so of sliced
flaky (and with that beer batter that included coarse-
roast pork served on focaccia beer bread made in house.
ground black pepper, plus mild tartar sauce) were a
The pork was not overcooked, and was moist and flavor-
great choice. The fish strips were so fresh out of the fryer
ful; the mustard spread was a complimentary condiment.
that I had to wait a couple minutes for them to cool.
Carol and Nancy both tried burgers. Like all other
Likewise for the fries—freshly cooked and hot. The fries appear to be cut from fresh russet potatoes, with
Deep-fried Twinkies served with a generous portion of ice cream, and maple syrup—not your average dessert!
potato skin on some of them, and they certainly taste
sandwiches, Lengthwise burgers come on the brewery’s freshly baked focaccia beer bread. Nancy ordered the regular burger ($8.50), which comes with thou-
fresh. But the guy who brought our order to us said they
you. And if you want a refill on your beer, head back to
sand-island dressing, lettuce, tomato, and onion. Carol
were frozen. I’m thinking he’s misinformed. The flavor is
the bar. The bartender who always seems to take my
ordered the bacon cheeseburger ($9.25; the regular
too good, plus a picture on Lengthwise’s website shows
order needs no order pad. You just tell him what you
cheeseburger is $8.95, or you can have a “stinky burger”
fresh potatoes in the kitchen.
want—doesn’t seem to matter how big your group—
The kitchen stays pretty busy, judging from our re-
and shortly thereafter, your order arrives. He’s good.
cent visits to the establishment, located at 6720 Schirra
And so is the beer. In addition to the porter, I also
Court, a block south of and parallel to White Lane. The
enjoy the Triple Hop Red Ale, which Lengthwise says
brewery has been at its current location for the last five
is its best-selling brew. During a recent visit, a friend
Opened in 1998 by Jeff Williams and Darin Schwicker, Lengthwise aims to provide a pub atmosphere ...and succeeds.
years or so after moving from its original location a few
for $9.50, with melted Gorgonzola cheese and mayo in-
blocks to the east.
stead of thousand-island). These half-pound creations
Opened in 1998 by partners Jeff Williams and Darin
were more than they could eat at one sitting, so each
Schwicker, Lengthwise aims to provide a pub atmo-
took half home.
sphere...and succeeds. The building has a kind of ware-
Rod raved about his hot pastrami sandwich ($8.95),
house feel to it. Near the 20-foot high, or so, ceiling is a
with pastrami piled high, served with mustard spread.
long stacked row of different beer cans. Modern interpre-
And don’t miss the deep-fried Twinkies ($7.95), served
tive paintings decorate the walls, depicting beer glass-
with a big scoop of ice cream and maple syrup. You get
es—one in French blue and plum, another in aqua.
three Twinkies to a plate so it’s plenty for two or three
The bar is centrally located, with a couple motor-
people. And it’s amazing how good it tastes! Whoever
cycles atop the inside island. Over the main dining area,
thought of this concoction really hit on something.
suspended by wires from the ceiling, are various trays with different beer logos. Several television screens are visible throughout
A couple other desserts caught my attention: a classic Hot pastrami sandwich piled high, served with tangy mustard spread and fries is sure to please.
the brewery, possibly leading some to conclude that
root beer float ($4.50). Lengthwise makes the root beer and also something that’s not so classic: a “Crude Beer Float,” ($5.95) where a scoop of ice cream is dropped
Lengthwise might be a sports bar, but Williams resists
ordered the “Lengthwiser” Golden Ale, a light, refresh-
in a pint of the Kern River Crude Porter. I haven’t tried
that label; it’s a brewpub, he says.
ing beer that he enjoyed greatly.
that one, and not sure I will, but then again, who ever
That’s evident by how you order your beer and
The food’s excellent, too. I also have enjoyed the cal-
thought that deep-fried Twinkies would be so good?
food: the place has no real waiters. You place your
amari rings ($9.95) —moist, tender and delicious—
Lengthwise is a great place to relax with friends and
food and drink order at the bar, and you’re handed a
and most recently tried the beer-battered mozzarella
enjoy great beer and food—not to mention one of the
foot-long metal pole with a number attached to the
sticks ($8.95). Were these ever tasty! The cheese
best hot dogs ever! Woof!
top. You stand the pole on your table, and when your
sticks are longer than you find in other restaurants
order is ready, someone from the kitchen brings it to
and are coated in a beer batter, the menu says. Served
94 Bakersfield Magazine
It’s even open seven days a week—shorter hours Sunday—and accepts major credit cards. n
LIFE IS A CABERNET
bringing the love By Mike Stepanovich
Andy Amador loves Bakersfield. That’s not so unusual; lots of people do. But most of them are from Bakersfield. What makes Amador a bit of a paradox is that he’s from Napa, born and raised. He owns MadoroM winery there, which is fast gaining renown. His vineyards are on some of the most sought-after vineyard land in the world. And yet he loves Bakersfield. I know any number of Bakersfieldians who love Napa Valley and visit it regularly; some have even moved there. But I know of only one Napan who’s coming this way, and that’s Andy Amador. “You’ll always see me driving around Bakersfield in December with my trailer, delivering wine,” he said. “There’s a serious steroid shout for MadoroM in Bakersfield. The people whom I consider my dearest friends are from Bakersfield.” Such is that level of friendship that Amador is considering buying a house in Bakersfield so he can spend more time here. He generously donated wines and an auction item—he even auctioned it himself—to the Bakersfield College Foundation for its annual Sterling Silver Dinner to help raise scholarship funds. And he holds his annual release party, where he releases for purchase his next vintages of wine, in Bakersfield. Some 250 people attend, and the number the equivalent of such flaunting of convention would be if the annual Academy Awards show moved to Bakersfield. I mean, when it comes to wine, Napa Valley is the center of the American wine universe. At least one wine snob is confounded by Ama-
photos provided by madorom winery
is limited only by the capacity of the venue. Perhaps
dor’s focus on Bakersfield. Condescendingly questioning why Amador would drive four hours south to Bakersfield to release his wines, he said, “I guess you don’t have any customers, do you?” To which Amador retorted, “Yes I do; they’re my friends.” The feeling in Bakersfield for Amador is mutual. And we can thank a Bakersfield
Andy and Marissa Amador MADOROM WINERY
wine icon for Amador’s affection for our city: the late Justin Meyer. Meyer’s story is well known; a Bakersfield native who attended local schools before becoming a Christian Brother and winemaker at the order’s Napa Valley winery (The Christian Brothers many years ago closed the winery, which was in the historic >>
wine: complexity tastes great! www.bakersfieldmagazine.net / Summer 2010 95
wine: complexity tastes great! Cellars in St. Helena, and the property today is the West Coast campus of the Culinary
who he was looking for to launch his new winery. “I said, ‘I want you to be my winemaker.’
Institute of America). Meyer left the order about 1970 to found, with his partner Ray
That’s how it started, at pizza night.
Duncan, Silver Oak Cellars, which has become one of the most famous of Napa Valley’s
“I told Mike what I was after, that I wanted to do something like Justin Meyer.”
wineries. Meyer returned frequently to Bakersfield to visit family and friends, and to at-
That first vintage “was a killer first vintage, and we’ve been blessed with great vintages
tend Garces High School class reunions. But no matter how many accolades he received,
ever since,” he said. Being the first vintage, he didn’t have sufficient quantities to sell it, “so
he never forgot his roots.
our first commercial vintage was 2001.”
“Justin Meyer is my model,” Amador said.
One of Meyer’s techniques that Amador liked was his commitment to keep his cabernet
Like Meyer, Amador wasn’t born into the wine business. “My dad was in the meat busi-
sauvignon in barrels for three years. Typically a winery will age its cabernet about 18 months
ness, and my mother was a grocery
in oak barrels, give or take a few months. But the extra time in barrel further softens the wine
clerk,” he said. He wound up going
and adds complexity. Amador varied Silver Oak’s practice of only using American oak barrels;
into business with his father in a
he uses a mix of French and American barrels. “I wanted soft, big Napa wines.”
butcher shop. The money he earned
A longtime devotee of Silver Oak, Amador found himself in line at Silver Oak on release
from that enterprise allowed him
day waiting to purchase some wine. “These guys were in line, and we started talking
to venture into real estate.
hunting and fishing (Amador is an avid hunter and fisherman), and the next thing I know,
In 1996 he was having breakfast one Saturday morning with a man
MadoroM wines are intriguing and complex.
I said, ‘Hey, I’ve got lunch reservations, want to join us?’ ”
named Jack Peterson, whom he’d
Turns out the group of guys
known for many years. “Jack told
were all from Bakersfield. Ama-
me he was selling his ranch in Pope
dor grabbed two bottles of Silver
Valley—188 acres—on the east
Oak and took the Bakersfield con-
side of Napa Valley, and suggested I
tingent to lunch. “My wife said,
buy it. I said, ‘I can’t afford that.’ He
‘You just met these guys!’ I said, ‘I
said, ‘You go after the vineyard folks
know, I’m having a ball.’ ”
and have them take a look at it.’ ”
It was those new friends who
So Amador approached an old friend from his high school days in Napa, Oscar Renteria,
suggested he have his release
a vineyard manager in Napa Valley. “Oscar went out to the place and kicked the dirt. Then
party in Bakersfield, and it’s been
he told me, ‘Close the deal.’ ”
here ever since.
After buying the ranch in 1996, Amador planted the first phase of his vineyard in 1997:
MadoroM—the name is an
50 acres. He subsequently purchased another plot at the base of Mount Veeder and planted
amalgamation of Amador’s, his
a vineyard there, on Napa Valley’s west side.
wife’s, and Blom’s names—has
MadoroM’s winemaker “magician,” Mike Blom.
So now he had infant vineyards and needed to decide what to do with them. But while
cabernet sauvignon and merlot as its headliners, and has added a proprietary wine,
he was pondering that question, his life changed again. On April 1, 1998—no fool-
Camouflage, a blend of cabernet sauvignon, syrah, cabernet franc, and merlot. In De-
ing—he spotted a young woman and was smitten. He and Marissa were married two
cember, MadoroM released its first white wine, a sauvignon blanc, and it sold out in
and a half months later.
less than two months.
With his first harvest fast approaching, it was imperative that Amador find a winemaker, and so of course he found him in a pizza parlor. It was 2000, and his first
The wines are splendid, and a fitting tribute to their inspiration—Silver Oak. They’re a combination of elegance and power, subtlety and boldness, depth and breadth.
harvest was just weeks away. He met Mike Blom, who at the time had nearly two
And thanks to a serendipitous sequence of events, their creator has adopted Bakersfield.
decades of experience in the wine industry, including winemaking and management
Or perhaps it’s the other way around. n
stints at Santa Ynez Winery and Firestone Vineyard in Santa Barbara County, and at Peju Province in Napa Valley. At that point in time he was general manager of Edgewood Estates in Napa Valley. The Amadors and the Bloms were at a pizza parlor one evening, and after discussing his plans and listening to Blom describe his experiences, Amador realized Blom was just 96 Bakersfield Magazine
Mike Stepanovich is an award-winning journalist who has been writing his Life is a Cabernet wine column since 1985, and reviewing restaurants for Bakersfield Magazine since 1997. Stepanovich has taught wine and food pairing classes for many years, and teaches a wine appreciation and history class for Bakersfield College. He began judging wines in 1987, and now judges at major international wine competitions throughout the United States. A home winemaker, Stepanovich resides with his wife, Carol, in Bakersfield.
bottoms up!
time to unwind
Quick Year Established: 2008 Facts Address: 801 Truxtun Ave. Happy Hour: 11am - 7pm
By Jason Gutierrez
After a long day at the office or in the field, sometimes you just want to pop open a cold one and take a break in front of the TV. Other times, you want to chill at the bar with something a little stronger. Well, guys, you’re in luck. The Marriott Hotel’s swank bar, MI Greatroom, is the perfect place to unwind with a cold, stiff Manhattan, a highly requested drink from those with a Y chromosome. This cocktail is a man’s man sort of drink that will certainly put some hair on your chest. Bartender Janithina Talbot says very rarely will a woman order this drink, probably because it’s a strong sipping drink made of whiskey, sweet vermouth, and bitters. “I’ve served this drink mostly to business men in their mid-50s to early 60s,” she says. “That doesn’t mean anyone at any age can’t order it and enjoy it, but it’s usually ordered by guys that enjoy a fine, sweet whiskey flavor.” This sip isn’t one to be taken lightly. Its intense flavor is for aficionados, and those looking for a drink that will “hit the spot.” Origins for this drink are linked to the social scene of, where else, Manhattan in the 1870s. The Manhattan has since maintained a sophisticated persona and is a tough, but refined, alternative to your favorite cold-draft beer. n
MI GreatRoom
“Man”hattan 2 oz. Rye Whiskey 1/2 oz. Sweet Vermouth 2-3 dashes of bitters Shake well with ice until cold Garnish with a cherry
drink: move over, ladies
www.bakersfieldmagazine.net / Summer 2010 97
Asia Market -Teriyaki Bowl
The Dining Guide
Asia Market & Teriyaki Bowl carries a wide selection of all Asian foods, including Chinese and Japanese favorites! The best part about our store is that after you have chosen your favorite item, you can either take it home and prepare a meal for yourself, or you can come into our restaurant and have us prepare a delicious meal for you using your selection! We have a full-service store and restaurant, so you can come in for breakfast, lunch, or dinner. Join us today for excellent food provided by a friendly staff in a great atmosphere! Hours: 9am-9pm daily. 7701 White Lane. (661) 837-0982
24th Street Café
With a list of daily specials a mile long, we have been a local favorite for over 20 years and continue bringing Bakersfield the good eats. From our classic homemade soups and comfort foods like meatloaf, to our sandwiches, omelets, and salads, we make everything fresh. Wrap your mouth around the tri-tip pasta with mushrooms, green onions, and a creamy garlic sauce. Or better yet, visit us for breakfast and you won’t forget it! We’ve got banana rum crepes, savory Portobella mushroom omelets, cinnamon apple pancakes, and so much more. But don’t leave without trying our Famous Rum Bloody Mary. It’s good for what ails ‘ya! Open seven days a week for breakfast and lunch, 6am-2:30pm. www.24thstcafe.com. 1415 24th Street. (661) 323-8801
The Nines Restaurant
Located inside the Bakersfield Marriott at the Convention Center, The Nines is a great place for business lunches with our new lunch menu that features 14 delicious selections under $10. Our dinner menu boasts old favorites as well as nightly dinner specials, including Tuesday Prime Rib Night and Saturday Date Night Menus. The beautiful Private Dining Room can seat up to 12 and is a great place for that intimate dinner with family, friends or clients. Call ahead and our executive chef is happy to whip up a custom menu just for you. Reservations recommended but not required. Hours are Mon-Sun 6:30am-2pm and 5-10pm. 801 Truxtun Ave. (661) 565-9319
98 Bakersfield Magazine
Hungry Hunter
Yes, we have the best prime rib in town, but we’re so much more than a great steakhouse. Come in for lunch and enjoy our fresh ground 1/2lb. Angus Burgers or a homemade infused salmon burger. We’ve got soups and salads as well to complement our many entrées. Our dinner menu is just as varied with Australian lobster tails and fettuccine alfredo. Our delicious steaks are hand cut to ensure the freshest steak possible, so wrap your mouth around our black & bleu ribeye, or a tender filet mignon. We offer a great wine list that is sure to pair with any meal. Locally owned and operated. Happy hour: Mon-Fri, 2-6pm, Hours: Mon-Fri, Lunch 11:30am-3pm, Dinner 3-10pm, Saturdays 4:30-10pm, Sundays 12-9pm. 3580 Rosedale Hwy. hungryhuntersteakhouse.com (661) 328-0580
Mauricio’s Grill & Cantina
Enjoy all the flavors of Mexico at Mauricio’s Grill & Cantina. Select from our large selection of seafood and vegetarian specialties, or choose your favorite classic south-of-the-border dish. Whether you’re in the mood for fajitas, carnitas or just a couple of tacos, Mauricio’s Old World ambiance offers a relaxed atmosphere for lunch, dinner or Sunday brunch (Rosedale restaurant). Join us for Happy Hour in our full bar, 3-7pm, daily. We also offer outdoor patio dining and a banquet room for large groups. All major credit cards accepted. Hours: Mon-Thu 11am-9:30pm, Friday & Saturday 11am-10:30pm, Sundays 10am-9:30pm. Two locations to serve you: 10700 Rosedale Hwy. (661) 589-5292 and 6401 White Lane (661) 837-9570
Sushiya Bar & Grill
For a healthier alternative, nothing will satisfy your hunger like Sushiya Bar & Grill. Located within walking distance of the Marriott Courtyard, Hilton, Doubletree, Holiday Inn, and other hotels at the intersection of the 58 and 99 freeways, Sushiya offers authentic Japanese sushi and rolls, a wide variety of appetizers, and a full bar that includes Japanese beers and sake. We have a wide variety of items for the sushi lover and non-fish eater alike, including chicken and sirloin steak teriyaki which are topped with our homemade balsamic reduced teriyaki sauce. Our restaurant is at the bottom of the Clarion Hotel which is between Carl’s Jr and Costco. Open Mon-Fri for lunch from 11am-2:30pm and for dinner from 5-9pm. Happy Hour daily from 4-7pm. 3540 Rosedale Highway. (661) 326-1111
Que Pasa
Come for the freshest Mexican food...stay for the wide selection of handmade, agave nectar margaritas! Que Pasa is the place to be when you’re in the mood for authentic flavor. As part of our Platillo del Dia (Plate of the Day), we’re looking to treat your palate to fantastic flavors every day of the week. On Tuesday try the Tacos En Comal, made with thinly-sliced 100% Angus rib eye steak. On Sunday, sample our Molcajete Supremo, a mixture of shrimp, chicken, steak, and chorizo in a Yucatan green sauce. Our diverse menu and exciting atmosphere are second to none! Valley Plaza Location, 2701 Ming Ave # 219, Hours: Mon-Thu 10:30am-10pm; Fri-Sat 10:30-11pm; Sunday 10:30am-9pm, (661) 832-5011. Marketplace Location, 9000 Ming Ave # F4, Hours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm. (661) 664-1400
Grandview Asian Cuisine
Take a trip to the Far East in this amazing restaurant located on the corner of Ming and Ashe. Try Grandview’s for a delicious variety of Asian cuisine and a relaxing atmosphere. Dine on some of the best Dim Sum Bakersfield has to offer while listening to the gentle splash of a waterfall. Whether you have a craving for fine Asian dining, or desire a place to unwind after work, Grandview Asian Cuisine provides the perfect place to get away. Hours: 10am-9pm daily. Visa, MC, AE, DC. 2217 Ashe Road, Bakersfield. (661) 832-2288
Frugatti’s Italian Wood-Fired Oven
Real Italian by Real Italians! Whether dining in or al fresco on our new patio, come in and enjoy our new menu that’s bursting with flavor for lunch, dinner or just dessert. You’ll love our steaks. We use only the highest quality Certified Angus Brand® Beef. You’ll also love our chicken, seafood and pizzas cooked in our imported Italian wood-burning oven. We also offer a wide selection of pasta dishes and other Italian favorites. For dessert try our homemade New York cheesecakes or Tiramisu. Come experience our friendly atmosphere. Hours: Mon-Thu 11am-9:30pm, Friday 11am-10pm, Saturday 11:30am-10pm, Sunday 11:30am-9pm. All major credit cards accepted. 600 Coffee Rd., corner of Truxtun and Coffee. frugattis.com (661) 836-2000
www.bakersfieldmagazine.net / Summer 2010 99
The Dining Guide
The Orchid
If you’re looking for the perfect blend of traditional Thai flavors and modern twists, The Orchid is the place to try. With mouthwatering specialty dishes like Red Curry Rib-Eye Steak and our Lamb Chop with Spicy Mango Sauce, we dare you to find a restaurant offering more pow for your buck. We offer take-out and catering services, but our elegant dining room is perfect for a lunch meeting or an intimate night out—and you should get there early to find a seat by the soothing waterfall! Daily lunch specials include many classic Thai entrées like Panang Curry and Crunchy Cashew stir fry, a sweet and spicy dish made with onions, bell peppers, water chestnuts, and roasted cashews. Join us Mon-Thu from 11am-10pm or Fri & Sat from 11am-11pm. 9500 Brimhall Road. (661) 587-8900
Benji’s French Basque
Benji’s offers something a little different from Bakersfield’s Basque fare. In addition to traditional Basque entrées of lamb, chicken, veal and beef, Benji’s has pan-fried frog legs with garlic lemon sauce, lobster tail, roasted duck, escargots and calf liver. And the beef isn’t just tri-tip; Benji’s serves a scrumptious filet mignon and New York steak with pepper cognac sauce. All dinners are served with the customary Basque family style set-up. Don’t forget Benji’s specialty soufflés flavored with Grand Marnier, raspberry, chocolate or lemon. Basque family owned and operated for 20 years. Banquet facilities available. Conveniently located 2 blocks west of Highway 99 at 4001 Rosedale Hwy. Open daily 11:30am-2pm and 5:30-9:30pm except Tuesdays. Lounge opens 11am. (661) 328-0400
The Dining Guide
Jake’s Tex-Mex Cafe
Hourglass Kitchen & Bar
Celebrating its 24th anniversary, this fast casual restaurant sets the standard for Tex-Mex in Bakersfield. “Cowboy Grub” is the description for slow roasted pit beef, mesquite smoked tri-tip, garlic chicken, multiple salads including the most popular taco salad. Chocolate cake nobody leaves without. “This ain’t no refried bean kinda joint.” Hours Mon-Sat 11am to 8pm. Closed Sundays. 1710 Oak St. www.jakestexmex.com (661) 322-6380
Chef Hurd opened The Hourglass two years ago so he could create delicious food with only the freshest, high-quality ingredients. We would like to invite you in to try our new dinner menu. Hourglass has a new Happy Hour offering appetizers for $2-5, cocktails are by one, get two, and all draft beer is $3-4. Our popular appetizer, yellow tail tuna tartar served with avocado salsa, is just one of the many favorites. No matter what the occasion, be it a quick lunch, a romantic dinner, or cocktails with friends, The Hourglass has something for everyone. Don’t forget to check out our wide selection of wines in our Wine Room. Open Mon-Sat 11am-10pm for dining, dancing, and latenight cocktails. Happy Hour 3-10pm. Also available for large parties and catering. 1120 Calloway Drive. hourglasskitchenandbar.com (661) 679-1977
Café Med
Luigi’s Restaurant & Italian Delicatessen
NEW LOWER PRICES! For a cozy, intimate setting and fine dining with a unique atmosphere, Café Med is the place to go. Choose a selection from our extensive menu and your taste buds will surely be satisfied. Start off with an appetizer-perhaps you might try our Grilled Shrimp Cocktail or Hummus with Lamb Meat–a house specialty. Then choose from a variety of entrées including Mediterranean salads, steaks or even pasta. An excellent dish to try is our Fisherman’s Pasta–a mix of shrimp, scallops, mussels, clams & the catch of the day sautéed in a tomato, basil and mushroom cream sauce. Come by Café Med today. Open 7 days a week 11am-close. Live music on Friday & Saturday nights. Reservations accepted. Visa, MC, AE, DC. 4809 Stockdale Hwy. cafemedrestaurant.com. (661) 834-4433
Brookside Riverlakes Market & Deli
We are your one-stop shop for great, local flavor! Our goal is to offer more grocery items in the market and more variety in the deli for your convenience. From our high-quality meat to our breads, everything is fresh and local. Brookside also prepares our own salads and we have a large selection of wines and local products to choose from including Smith’s Bakery goodies to satisfy your sweet tooth. In addition to our Brookside breakfast and lunch menus, we have a catering menu that will help you celebrate any occasion with ease. Deli hours: Mon-Fri 5am-8pm, Sat 6:30am-8pm, Sun 6:30am-5pm. 4700 Coffee Road. Store: (661) 588-1338, Deli: (661) 588-2329
100 Bakersfield Magazine
100 YEAR ANNIVERSARY 1910 – 2010 Old World & Authentic Restaurant Hours: Tue-Sat 11am-2:30pm, Deli Hours: Tue-Sat 8am-4pm. 725 East 19th Street. shopluigis.com (661) 322-0926
Izumo Japanese Restaurant & Sushi
Variety and style is what you can expect at Izumos. Experience our casual atmosphere where you have your choice of dining experiences. Visit us to enjoy the teppan-yaki, sample the sushi bar, or our more conventional order-off-the-menu setting. The teppan-yaki comes one dish at a time as the chef prepares it in front of you - they will amaze and impress with their skill and expertise. Our relaxed dining gives customers a chance to really enjoy our food and friendly service. Hours: Mon-Fri 11:30am-2:30pm, Mon-Sun 5-10pm. Reservations accepted. Visa, MC, AE. 4412 Ming Ave. (661) 398-0608
Uricchio’s Trattoria
Nestled in the heart of Downtown in the historical Haberfelde Building. Steaks, chops, seafood, and classic Italian dishes, complemented by an extensive wine list, have made Uricchio’s a mainstay for over a decade. Uricchio’s San Francisco style setting is family owned and operated, and the perfect spot for a business lunch, or a romantic dining experience. After your meal save room for the fabulous desserts from LaMousse of Beverly Hills. ASK ABOUT OUR MONDAY SPECIALS! Hours: Lunch Mon-Fri 11am-2pm, Dinner Mon-Thu 5-9pm, Friday & Saturday 5-10pm. Reservations recommended, lunch reservations for large groups only. www. uricchios-trattoria.com. 1400 17th St. Downtown. (661) 326-8870
Agave Mexican Grill and Tequila Bar
Agave Mexican Grill and Tequila Bar offers a new way to experience old Mexico. Agave proudly offers the best in authentic Mexican cuisine, along with contemporary fusions. Try the signature Tri-tip salad, a mix of crisp greens, roasted red peppers, onions and corn salsa, topped with sliced avocados and queso fresco along with succulent Tri-tip. Enchilada lovers, sample our Creamy Chicken & Spinach Enchiladas. A taste you wont forget! Agave’s full service bar boasts over 100 tequilas. The menu offers a brief introduction to the elaborate world of tequilas and a history of its birthplace, Jalisco, Mx. Enjoy well known favorites or experience something new. Agave offers dine-in or take-out and a spacious banquet room for any occasion. Located at 250 Oak Street (661) 322-4283
FISHLIPS …Music Cocktails Grill
We support God, Country, and Live Music!! If you are at least 21 and have more than $10 in your pocket, come in and see us. We are the perfect setting for your next business meeting, casual date, or to enjoy one of our many shows with friends. Merle Haggard, Junior Brown, The Little River Band, Dick Dale, and many more have performed on our stage. Serving Fish & Chips, Burgers, Tacos, Pasta, Salads, Tri Tip and killer Clam Chowder for 10 years downtown. 1517 18th Street. Lunch Mon-Fri 11:30am-4pm. Dinner Tues-Sat 4pm til late. Please visit www.fishlips.org for comedy and concert events. Reservations or ticket info (661) 324-2557
Valentien Restaurant and Wine Bar
A unique dining experience in Bakersfield, offering delicious foods and wines. A welcoming environment in the tradition of the neighborhood bistro. From taking that special someone out for an exquisite dinner, to hosting a staff lunch; Valentien can accommodate you. Seafood, Poultry, Beef, Exotic Game, Vegetarian; French Cuisine Fused with California Freshness. Known for our amazing sauces, and delectable dishes; everything is made from scratch. Including the desserts! With a Sommelier on staff, we feature an extensive wine list, primarily focusing on French and Californian wines. At Valentien Restaurant & Wine Bar, we believe that service is of utmost importance. A knowledgeable staff will guide your dining experience with grace and ease. We look forward to serving you. OPEN for LUNCH FIVE DAYS A WEEK: Mon-Fri 11:30am-2pm. OPEN for DINNER SEVEN NIGHTS A WEEK: Sun-Thur 5pm-9pm Fri & Sat 5pm-10pm. All major credit cards accepted. Reservations recommended but not required. 3310 Truxtun Ave., Suite 160, 93301 (661) 864-0397
www.bakersfieldmagazine.net / Summer 2010 101
The Dining Guide
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RJ’s Bar and Grill
Established in 2002, RJ’s was developed by Jason Cox and Russ Carter to bring a local casual dining experience to Bakersfield that would fit the needs of the community and reflect the family-friendly atmosphere of Bakersfield. The owners and staff of RJ’s take pride in the great food and service they provide to each guest. RJ’s would like to welcome you to join them for lunch, dinner, weekend breakfast, a sporting event or some late-night fun with great friends! At RJ’s there is something for everyone…whether it is one of our premium quality mid-western steaks, a unique appetizer, freshly tossed salad or the giant Fatboy Burger you are sure to be impressed! Hours: 11am-2am MonFri, 9am-2am Sat & Sun. Kitchen closes 9pm Sun-Th & 10pm Fri & Sat. Happy Hour M-F 3pm-6pm. rjsbarandgrill.com. 9440 Hageman Rd, Ste C. (661) 587-4723
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Is Conflict Disrupting Your Workplace? Shouting, heated words, foul desk or in meetings, refusing language flying, not to mento talk or offer opinions, yet tion the occasional item being is obviously unhappy with a tossed across the room. Whoa! situation. But, probably some What is this, a Jerry Springer of the most persistent and episode? No! Believe it or not, destructive behaviors include it just may be an employee the back-biting, whispering, interaction—or even worse—a and gossiping that can severely workplace meeting, occurring damage morale and lead to in your very own organizaa lack of respect and/or trust tion. All right, this may sound among co-workers. far-fetched, and I’m guessing Obviously, all of these bemore than a few of you readhaviors are detrimental to an ing this right now are thinking, organization due to lost pro“Uh-huh, I’ve been there, but By Holly Culhane, SPHR ductivity and increased health I thought it was a secret! We insurance premiums, not to don’t talk about how volatile relationships can mention the personal toll taken on individual get around here!” Well, guess what? It’s no employees. And while those workers who are secret and you’re not alone; it happens more seriously disturbed or depressed may need than you might imagine. The good news is that intensive intervention, the majority simply there are solutions! need tools to manage their stress. For this The continuing recession has increased reason, and according to the aforementioned people’s anxiety levels and nowhere is this article, many companies are turning to “anger more evident than in the workplace where management training, often called conflict everyone is expected to do “more with less.” management training.” Exacerbating the problem of higher workloads Although there are a variety of ways to is the ever-increasing worry of layoffs, reduced conduct the training, most experts agree hours and/or benefits, temporary workers co- if offered, it should be mandatory for all existing side-by-side with “regular” employ- employees. In a June 2005 article for HR ees, and pressure to reduce operating costs. An Magazine titled “When It’s Time For Anger April 2010 article in HR Magazine, “Helping Management,” Linda Wasmer Andrews said, Employees Cool It,” by Kathryn Tyler, ex- “people who have anger problems don’t necplained that a recent California study revealed essarily recognize it in themselves. They’re “about 85 percent of workers surveyed said often surprised and shocked when someone they deal with conflict on the job, 22 percent confronts them with it.” said conflict has led to illness or absence from Once an organization determines that anger work, and 10 percent said a project has failed management training is in order, the different as a direct result of conflict.” approaches need to be considered. One particuLocal expert, Nancy Keller, Marriage larly successful method for most companies is Family Therapist with Michael Sampley a one-day workshop, sometimes supplemented and Associates, explains, “Anger is a great with small-group facilitations. It is especially gift designed to tell us something is amiss! important to market the program to employees If handled properly, our anger can motivate and you may want to actually avoid the “anger us to take positive action...but identifying the management” label and simply refer to it as root issue and primary emotion is essential. “constructive conflict” training. Realistically, One employee is overwhelmed with work the training will address a variety of concerns, and another is asked to perform the same du- as highlighted in the Tyler article, such as ties with less pay because of cutbacks. What “conflict management, stress management, are they feeling? Perhaps anger, but anger constructive communication, and emotional would most likely be the secondary emotion. intelligence.” Employees need to understand The primary emotion or feeling is underneath that anger itself is the manifestation of a the anger. For the first employee, the primary deeper problem and therefore, it’s necessary to emotion could be frustration or the feeling discover the root cause of the conflict. Primarof being overwhelmed, and for the second, ily, it is important for employees to improve powerlessness. Some people may shy away communication with each other to ensure open from their primary emotion because anger is discussion and positive interactions. safer to feel, but with practice, they will find Remember that we all spend a great deal of that working through their first emotion is not our lives in the workplace. We need to foster a only healthier but will make relational issues positive environment that respects and honors much easier to handle.” every employee, assisting each person to cope Although some conflicts are overt with with daily stresses while developing construcheated conversations and even occasional tive relationships that help, rather than hinder, physical outbursts, most are more subtle, daily activities. such as employees exhibiting passive-aggressive behaviors. We’ve all experienced it—the Contact Holly Culhane of PAS Associates for colleague who sits simmering at his or her your human resource needs, (661) 631-2165.
102 Bakersfield Magazine
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Get your tickets early to join the fun at the 10th Annual Boots & Bachelors Auction benefiting the Bakersfield Homeless Center. The evening will feature 13 of Bakersfield’s most eligible bachelors, great food, a no-host bar, and a fabulous live and silent auction! So come on and join us at this year’s Boots & Bachelors Auction!
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The Epilepsy Society of Kern County 18th ANNUAL
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Saturday, June 26th Begins at 8:30am • STRAMLER PARK Your City. Your Life. Your Magazine.
Bakersfield v
Epilepsy Society of Kern County 5117 Office Park Drive Bakersfield, CA 93309 661-634-9810 Fax 661-634-9814 eskc20@aol.com epilepsysocietyofkern.org
104 Bakersfield Magazine
Get ready, get set, and mark your calendars for the The Epilepsy Society of Kern County’s 18th Annual Mud Volleyball Tournament. Enjoy the great outdoors and bright sunshine at Stramler Park (just north of the Kern County Museum). Your participation in this event will help support the programs and services offered by the epilepsy society to the clients we serve here in Kern County each year.
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things in common. Sure, they might live in the same city. They might even have the same profession. But in addition to being successful actors and avid philanthropists, all three of them were members of the Boys & Girls Clubs of America in their youth. And, we’re only guessing here, but they seem to be doing pretty well for themselves. Of course, similarities in their young lives were also present—they needed a positive environment where they could feel safe, have fun, and be challenged. Those are just some of the goals of every Boys & Girls Club; goals that have been with the long-standing organization since its beginning in 1860, when several women in Hartford, Connecticut believed the young boys roaming the streets should have a positive place to stay and grow. Those women organized the first club. And from there, a mission was created. Boys Clubs (as they were then known) began popping up along the East Coast and spread across the
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United States. Though there have been name changes in the course of its history (it progressed from Boys Club to Boys Club Federation to Boys Clubs of America, before officially becoming the Boys & Girls Clubs of America in 1990), the organization has remained committed to helping enrich the lives of young people through art, academics, and recreation. Here in Bakersfield, the Boys & Girls Clubs of America has had a presence since 1966, when the Boys Club of Bakersfield served 25 boys. For 30 years, our Club was housed in an old church. Then, in 1996, they moved to a larger facility on Niles Street where they could accommodate some much-needed growth. It was at that time that Zane Smith, executive director for the Boys & Girls Clubs of Kern County, came to town. As someone who was involved with the Boys & Girls Clubs in Orange County, Smith noticed a stark contrast in the Bakersfield location to those in Southern California. “When I drove by the Club, I didn’t get that ‘homey’ feeling I usually do when I pass a Boys & Girls Club,” he began. So he knew what he had to do. He and his wife moved to Bakersfield so he could
contribute to the growth that was so desperately needed. Today, with four Club locations (East Bakersfield, Southwest Bakersfield, Lamont, and Frazier Mountain) and 28 school-based sites in Bakersfield and Lamont, the Boys & Girls Clubs of Kern County serve over 3,200 young people, aged 5 to 18, a day. All Boys & Girls Club programs are based on a youth development strategy that builds self-confidence and self-esFive Keys For Youth Development Opportunities & Expectations Safe, Positive Environment Supportive Relationships Recognition FUN FUN FUN!
teem and fosters a sense of belonging, competence, usefulness, and influence. The five key elements of youth development are “safe, positive environment; fun; supportive relationships; opportunities and expectations; and recognition.” And those programs are many. Everything from after school and weekend activities consisting of sports leagues, >>
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computer education, tutoring/homework assistance, fine art, dance, nutrition, cooking classes, and fitness for youth, to summer and holiday day camps. As many as 7,000 local kids benefit from the positive experiences they receive while attending those camps. “One of the newest programs in our Summer Camp is Spotlight Junior,” Smith explained. It grew out of a relationship with the Spotlight Theatre, which had long helped mentor youngsters wanting to participate in music and theater. “Their School of Arts program had taken a hit because of county budget cuts and they could no longer take kids on,” Smith added. “We know how important the arts are for a young person’s development, so we sat down with the folks from the Spotlight and we offered to run the program.” Two of the Club’s staff members per-
formed regularly at the theater, so the program was simply moved to the Boys & Girls Club facility. “We tested the program out over Christmas and we had 17 kids sign up immediately. They rehearsed and practiced and the final production was sold out,” he said. So the staff at the Club knew they couldn’t let this program fall through the cracks. This summer, between June 7 and August 20, there will be morning and afternoon classes available to all kids wanting to participate in the production of Dear Edwina. “These types of performing arts activities advance academics; they teach young people good academic habits,” Smith continued. “It gives them a platform and teaches them new skills for a road to success. And I am a firm believer that success breeds success. It’s important to let a child, who may be struggling academically or emotionally, find a passion and then teach them to share it with the community.” And you can’t argue with that mission... or with the results, both on a national and local level. Because in every community, there are young people left to find their own recreation and companionship. And an increasing number of children are left at home after school with no adult care.
Boys & Girls Clubs of Kern County NEED YOU!
106 Bakersfield Magazine
For information on how you can help our Clubs grow or to find out more about their Summer Camp, visit bgclubsofkerncounty.org or call (661) 325-3730.
This happens regardless of social or economic standing. All young people need to know that someone cares about them and that’s what Boys & Girls Clubs offer. Club programs and services promote and enhance the development of boys and girls by instilling a sense of competence, usefulness, belonging, and influence. “Every child needs a place to go for mentorship,” Smith added. “They need to know they’re treasured. It’s true for every child, no matter what type of family life they have, how much money their parents make, or where they come from.” The Boys & Girls Clubs of Kern County are comprised of a very diverse membership, mainly because parents recognize how great an opportunity it is to have their child in a positive learning environment where they can interact with other young people and their community. Regardless of socioeconomic status, all children are welcome. “They’re just kids having a great time,” Smith concluded. And you can help the staff of our local
clubs continue to give young people the encouragement and guidance they need. While consumables (toys that are used heavily, like books, ping pong balls, and board games) and technology (computers and software) are very important and always welcome as donations, the Clubs are truly in need of operating dollars. There are operational needs that aren’t taken care of by grants, like electrical bills. And 86 cents of every dollar that’s donated goes back into Club programs, which leaves little money for the day-today costs of running a facility. n
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Pam Fiorini, right, helps a volunteer prepare a food basket.
For many of us, having food
it to hungry families in Kern County. on the table has never been, and will Within six months of the group’s initial never be, a problem. We plan nice meals idea, the organization was fully operationwith family and we regularly stock our al and, by the end of the year, over 75,000 pantries and refrigerators with week’s pounds of food had been distributed. worth of meals at a time. So we someOver the years, that need has never detimes forget that there are a number of creased. Bakersfield residents whose basic hu“The need has always been here,” said man need for food Gleaners’ Exis not met. ecutive DirecIt’s not a new tor Pam Fiorini. problem; it’s an “But it’s an unever-existing one. usual time right One that many ornow as the need ganizations, both is growing.” national and local, The inare trying to help creased need solve. But here in is no doubt a Bakersfield, there reflection of is one standout; a the tough econonprofit that is nomic times we celebrating its 25th live in. Yet even year of helping during economhungry families in ic booms, there our area. are families In February of that struggle to 1985, a four-man get food on the bible study group table. realized that while “It’s importhey were enjoytant for people ing the comforts Just one food basket can feed a family of four for a week. to know that that many take for we’re not a soup granted, others in our community weren’t kitchen,” Fiorini stressed. “We don’t take so fortunate. That is when Golden Emwalk-ins. We operate on referrals.” pire Gleaners was formed. These men County and city agencies, like schools, would “glean” the millions of pounds will refer families to Gleaners, who then of food from local farms and fields that provide each family with a basket of went to waste each year and distribute wholesome, fresh foods.
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Golden Empire
Gleaners
“The baskets total roughly $50 worth of foods for a family of four—meats, dairy, produce. Everything a family of that size will need for a week.” And Gleaners can do this through the generous donations of local farms and grocery stores. “We wouldn’t be able to do this were it not for Grimmway and Bolthouse Farms. And Vons, Albertsons, Costco, Food Maxx, and Sweet Surrender make it possible for us to give families good foods.” Fiorini is proud to say that Gleaners, as an organization, is completely debt-free. “All of our food and funding comes from donation. We receive no government money—it’s something the founders of Gleaners thought was important.” Support for local families should come from local families. But it’s not just families they support, as they deliver food baskets to 24 sites in Kern County to help low-income seniors. What’s perhaps most admirable is that while the organization helps almost 20,000 people a month, it does it on a budget that has stayed roughly the same since Gleaners was founded in the ‘80s. “There are only two people on staff and the rest of our help comes from volunteers,” Fiorini explained. “That means that 90 cents of every donated dollar is going toward food, which goes right to families in the area. And there is no overhead since we own our own building.” So when the community comes together at any Gleaners’ event, be it the Ladies Luncheon in May or the Harvest Celebration in the fall, all of the funds raised dramatically impact a local family in need. “While we have phenomenal supporters, we always need more. I’d love to see more large growers become reacquainted with what Gleaners does and get involved. We want to make sure the families we serve are getting healthy, fresh foods.” And it’s obvious they want to ensure that for the next 25 years. n
Get Involved • find out how
Golden Empire Gleaners 1326 30th St., Bakersfield, CA 93301 (661) 324-2767 www.bakersfieldmagazine.net / Summer 2010 107
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E-mail your wedding photography and information to: comments@bakersfieldmagazine.net
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Mike & Katie Farrar
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March for Babies
Even little feet were made for walking! Local families laced up their sneakers, in all sizes, for a day of festivity in support of the March of Dimes. This year’s March for Babies offered so much activity to walkers, including a T-shirt contest and a bounce house for the little ones, there wasn’t a chance to sit down.
Dr. Juan, Paula, Monique & Juanito Lopez
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It’s easy to have fun when you’re teeing off for local kids! The Boys and Girls Clubs of Kern County once again hosted a rousing golf tournament to benefit their programs. This year’s event was held at Sundale Country Club and in addition to a great afternoon on the green, players were treated to a wonderful luncheon.
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BARC Luncheon
The Bakersfield Association of Retarded Citizens hosted their second annual Celebrity Waiter’s Luncheon to a sold-out crowd. Everyone in attendance was served goodies by local celebrities, witnessed a fun and flirty fashion show, and heard about the wonderful programs BARC is unveiling to further help the community.
Connie Seaton, Vanessa Claridge, & Shelly Tinsley
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Janette Ort
Carolina Cortez
Jason Breedlove
Brad Henderson
Norma Womack
Amy Smith & Kathy Mau
Krystina Montalvo, Dalton Low & Madeline Atchison
David & Daniel Yi
Ariana Salcido & Shane O'Malley
Ali Hulsey, Ariella Villa & Rachel Aguilar
Angie Bertran-Harris & Carrie Atkin-Goss
Special People Play Day
Adriana Aragon & Amanda Aguilar
Garces Memorial High School hosted over 500 Special Education students at their 16th annual Special People Play Day. Special Education students from the county were paired up with Garces students to enjoy a variety of exciting activities including face painting, a petting zoo, soccer shoot, a visit from local law enforcement, and a yummy lunch.
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Coming in across the finish line in first place was the American Heart Association’s first-ever Heart Race! Attendees just couldn’t stay seated as they watched exciting back-to-back high-speed races. And between adrenaline rushes, folks could peruse local vendors and enjoy raceway snacks, all to the benefit of the AHA.
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Photo courtesy of kern county museum
bakersfield’s sound
uilt on over 300 acres of land in 1920, and promoted by Supervisor John Hart, Kern River Park was to be “The People’s Playground.” That may be why over 12,000 people attended the opening of the park in May of 1929. The momentous occasion marked years of planning, fund-raising, and labor. Yet work would continue throughout the ‘30s for local laborers. Howard Gilkey, the landscape architect commissioned to design the park, included plans for a water mill in his original blue prints, but it wasn’t until 1932 that local civil engineer R. E. White designed the waterwheel itself. Construction began in late 1932 using Works Project Administration money and locally donated funds. It took only five weeks for workers to complete the wheel, which measured 21 feet in diameter. Originally, it was held together by hundreds of wooden pegs (much like the 17th century Italian waterwheels it was modeled after). The paddle boards had been hand-painted with linseed oil every day for six weeks to make the wood waterproof. It was artfully designed and skillfully crafted. A flood in February of 1937 washed the mill off its foundation and substantially damaged the structure. Thankfully, the mill and waterwheel were rebuilt in 1938. Rather than replace the wooden pegs, builders used 20,728 brass screws to hold the structure together. It’s estimated that $20,000 was spent on jobs for the rebuild. The wheel itself developed a rated horsepower of 38 as it revolved seven times a minute (with a six-foot head of water). Additional gears helped multiply those revolutions 200 times, making the pump shaft turn at 1,400 revolutions per minute. Water was pumped for park usage, but the energy could also be converted to power an electric generator. The mill and waterwheel deteriorated beyond the point of use. Today, 77 years after it was built, many local historians are pushing to have the water mill restored. The sound of water splashing through the paddles, and turning such a great wooden structure is vividly remembered by many Bakersfieldians—it’s a sound not easily forgotten.
the story of bakersfield is all around us, you just have to look — and listen. 116 Bakersfield Magazine
www.bakersfieldmagazine.net / Summer 2010 117
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