Bakersfield Life Magazine October 2013

®

October 2013

bakersfieldlife.com

T H E

FOOD I S S U E • Barbecue in Bakersfield • Where’s the beef? Discover savory burger alternatives • Dudes relish Red Pepper • Divas dine at Kan Pai

21 restaurants you must visit!

Links for Life WALL OF HOPE • What’s in a local STREET NAME One-on-one with VINCE GILL

F E A T U R E S October 2013 The Wine Event of the year

when

Saturday November 16, 2013 from 3:00-6:00 PM

where

The Padre Hotel in Beautiful Downtown Bakersfield

who

30 of the top West Coast producers From Robert Craig to Vine hill Ranch

THE FOOD ISSUE Take an eatery excursion with Bakersfield Life.

• Explore barbecue options in Bakersfield, which is in the middle of a “barbecue golden age.” Page 86 • Don’t have a cow. Sample alluring alternatives to the beef burger from local restaurants. Page 92 • Learn about the history, specialties and fan favorites as we profile 21 select local restaurants. Page 97 • Food Dudes and Dining Divas indulge in local cuisines. Pages 34 and 38

why Raising funds for disadvantaged youth & families in the Bakersfield area

70 WHAT’S IN A NAME?

all the rest

Learn a little about a few well-traveled streets of Bakersfield that have been renamed after prominent locals and understand what comes along with the name changes.

$150 Grand Tasting with Wine Dinner Packages starting at $700/couple & Sponsorship

76 LINKS FOR LIFE Celebrate survivors, remember the ones we have lost, and encourage those just diagnosed with breast cancer as we highlight Links for Life, including upcoming events and the “Wall of Hope.”

opportunities available

Tickets & Info available at Imbibe or online at PremiereBakersfield.com

Bakersfield North Rotary & Benefit Bakersfield Foundation 6

Bakersfield Life Magazine

October 2013

84 SNAPSHOTS OF BURNING MAN PHOTO BY GREG NICHOLS

proceeds to benefit

Bakersfield Life photographer and visual artist April Massirio documents her trip to this year’s Burning Man, where tens of thousands settle for a week in Black Rock City for the annual arts festival.

D E P A R T M E N T S October 2013

54 Entertainment Hometown Hero On the Road Why I Live Here All-Star Athlete Talk of the Town For a Cause Business Profiles Pastimes Home and Garden History

140 140 144 148 152 156 158 166

Real People Fit and Fresh Health and Wellness Trip Planner Prime Finds SNAP! Inside Story

58 PHOTO BY MICHAEL LOPEZ

50 56 58 60 62 64 68 112 116 120 122

Our Town Community Neighborhood Spotlight Ladies Who‌ Personality

PHOTO BY CASEY CHRISTIE

124 126 128 132 136

Up Front It Manners a Lot Kelly Damian Food Dudes Dining Divas Food and Wine Foodie

PHOTO BY JIM WRIGHT

13 30 32 34 38 42 46

fall in love This holiday season it’s time to cozy up with a creamy blend of pumpkin spice and espresso in your cup.

As the season changes and loved ones draw near, you have even more reason to sip some holiday cheer.

The new McCafé Pumpkin Spice Latte has a taste that’s sublime.

But hurry up, it’s only here for a limited time.

new

PUMPKIN SPICE LATTE

At participating McDonald’s. ©2013 McDonald’s.

Freshly made at your locally owned and operated Bakersfield McDonald’s.

FEEDBACK STAFF SHARES

Bakersfield’s Premier City Magazine Oct. 2013 / Vol. 8 / Issue 1

WHAT’S THE MOST INTERESTING THING YOU’VE EVER EATEN? “I think the question should be: ‘What’s the most interesting thing your kids have ever eaten?’ My toddling son thought the dead cricket he found was food. As I swept the cricket legs out of his mouth, I screamed. Then he screamed for taking his ‘food’ away.

Oh, the joys of parenting!” — Chris Thornburgh, contributing writer

“I’m not a very adventurous eater, but the most intriguing food that I’ve had is my nana’s chocolate gravy and soft biscuits. That’s right — dessert for breakfast!” — Hillary Haenes, specialty publications coordinator

“I ate alpaca in Cusco, Peru. It was delicious.” — Scott Camp, intern “Guatemalan tamales. One of my dear friends, Irma Castillo, made some from scratch. They are different from Mexican tamales but delicious nonetheless.” — Olivia Garcia, editor

“Most interesting would have to be the fried grasshoppers I ate in Oaxaca.

They are surprisingly delicious.

Crunchy, salty and great with a beer.”

“It would have to be the turkey and mashed potato pancake (crepe) from a little restaurant near the Anne Frank House in Amsterdam. I think it was the Dutch version of chicken and waffles.” — Kevin McCloskey, contributing writer

Publisher Ginger Moorhouse President/CEO Richard Beene Senior Vice President Revenue and Marketing John Wells Vice President, Administration and Operations Nancy Chaffin Interactive Sales Manager Gunter Copeland Advertising Sales Manager Lisa Whitten Advertising Traffic Manager Shauna Rockwell Marketing Manager Mira Patel Distribution and Marketing Representative Patrick Wells Editor Olivia Garcia Assistant Managing Editor Jorge Barrientos

Editorial Assistant Estella Aguilar, Marisol Sorto

“Boiled peanuts — a Southern Georgia staple.” — Shauna Rock-

Art Director Glenn Hammett

well, advertising traffic manager

Photography

“Growing up in Alaska, I ate a lot of ‘weird’ stuff. One summer we had grilled bear. It tasted like pork roast.” — Stephen Lynch,

Felix Adamo, Sally Baker, Henry A. Barrios, Maggie Bartlett, Casey Christie, Gregory D. Cook, Lois Henry, Sydney Jiron, Michael Lopez, April Massirio, Kevin McCloskey, Greg Nichols, Mark Nessia, Autumn Parry, Earl Parsons, Carla Rivas, Jan St Pierre, Wayne Wong, Brian N. Willhite, Jim Wright

contributing writer

“A friend and I went to a place that offered all-you-can-eat sushi for $25. Shortly after we ordered half the menu, we learned that they charge extra for uneaten items. It took us about three hours to finish everything.” — Mark Nessia, contributing

Contributing writers Sally Baker, Kelly Damian, Jennifer Henry, Lois Henry, Lisa Kimble, Katie Kirschenmann, Marissa Lay, Stephen Lynch, April Massirio, Louis Medina, Kevin McCloskey, Mark Nessia, Jeff Nickell, Earl Parsons, Gabriel Ramirez, Robert Tapia, Chris Thornburgh, Brian N. Willhite

photographer and writer

Interns

“At a Taiwanese restaurant in San Gabriel, our table ordered stinky tofu, chicken heart and tongue skewers, and intestines with pig’s blood, among other dishes. ‘Interesting’ is one way to describe them.” — Jorge Barrientos,

“Grasshoppers and escargot, although not at the same time!” — Lisa Kimble, con-

assistant managing editor

tributing writer

Bakersfield Life Magazine

The magazine is inserted into The Bakersfield Californian on the last Saturday of every month. To subscribe, please call 392-5777. To advertise, contact Lisa Whitten at lwhitten@bakersfield.com or 395-7563.

Specialty Publications Coordinator Hillary Haenes

— Kelly Damian, contributing writer

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Bakersfield Life™ magazine is published by The Bakersfield Californian.

October 2013

Scott Camp, Eduardo Gamez, Thomas Harlander, Kaelyn De Leon, Andrea Vega, Michael Wafford On the cover Photo by April Massirio. Rescue Turkey Burger from Firehouse Restaurant. For more on alternative burgers, go to Page 92.

588-8481 • BRCKitchenBath.com

Showroom inside Artistic Surfaces • 120 Union Avenue

EDITOR’S NOTE

Delicious covers

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h, the food issue. the San Joaquin Who doesn’t love food? One of my veggie burger, the runner friends, Evie, likes to say jokportobello mushingly, “I love rice, and it loves me room burger (as a back.” Maybe she is on to something. mushroom lover, Delicious food is one of the reasons I run I must try this so much, so I can burn all those calories from one!), and more. spoiling myself with some of my favorite Aside from meals. It doesn’t help that my husband is an our food focus, awesome at-home chef. How did I get so lucky?

Bakersfield Life And throw in the fact that my four sons love to also devotes a explore the tastings of local restaurants. A bill section to Links for a family of six can be pretty hefty, but worth for Life. You will the experience. see numerous survivors, serving as a symbol of So, if you’re like me or my boys and you hope, courage and strength, and hear about all love food, then this issue for you. of the upcoming Links activities. Cancer is We follow both Dining Divas and Food something that affects many of us and our Dudes this issue to explore local cuisines. We loved ones. We are often reminded of its affect chat with a local foodie with Southern roots, on wonderful people, such as Susan Baldwin, a but who’s focused on cooklongtime employee at The ing and eating healthier. We Bakersfield Californian, even talk to a county restauwho lost the battle, and rant inspector about day-toSteve Swenson, a veteran day happenings. reporter for the paper who But there’s more — grab retired, and is battling canyour fork and napkin. cer for the second time. We Our team rounded up 21 are behind you, Steve. must-visit local restaurants Lastly, I wanted to (because 20 just wouldn’t be acknowledge the winners of enough!). We cover lots of the Latination Cinco juried ground, from steak to fajitas art exhibit, which Bakersto omelets, to a diner that is field Life Magazine proudly a short drive out of Bakerssponsored, and Don Martin field. of Metro Galleries organTaking a drive to experiized. The winners were: ence a cool restaurant is • Valley Republic Bank’s always a treat. These 21 Best of Show: Samba Heat places should be on your

by Rubia Van Roodselaar Frida by Lynn Cartwright checklist if you have not • First place: Frida by explored them already. We provide you with Lynn Cartwright some reasons why they are worth the trip.

• Second place: Lion by Betty Leonor We also talk barbecue. And lots of it.

• Special Metro Galleries Award: Jesus Fidel Want to know the best place with the finCongratulations to the winners, and thank ger-licking barbecue or the perfect rub? Read you to everyone who attended and supported our barbecue package, written and phothe opening night! Special thanks to my friend tographed by Mark Nessia. I did not realize the Luis Aguilar of El Pueblo Restaurant, as well. amount of work and expertise that goes into barbecue preparation. My hat goes off to you guys.

Now for our healthier readers, we also have a treat for you.

We explored some of the local spots that offer alternatives to beef burgers. Yes, we love Olivia Garcia our old-fashioned hamburgers. But you can’t Editor beat these burger alternatives: ahi tuna burger, PHOTO COURTESY OF LYNN CARTWRIGHT

Apparently, food is a tasty subject for photographers. Freelancers Michael Lopez, April Massirio, Mark Nessia and Greg Nichols came back with several stunning shots that were considered for the cover of our “Food Issue.”

FOR THE LOVE OF FOOD

395-7487 • ogarcia@bakersfield.com

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Bakersfield Life Magazine

October 2013

UP FRONT

WORD ON THE STREET Compiled by Brian N. Willhite

WHAT WILL BE THE COOLEST HALLOWEEN COSTUME THIS YEAR? Sabrina Garza

Brendan Choate

Lucy Palacios

“Miley Cyrus because everyone is talking about her right now.”

“Batman because ‘The Dark Knight’ movie was so popular.”

“The Minions from ‘Despicable Me.’ Kids are really into those little guys, and they're really popular with parents, too.”

Riley Mechiz

Greg D’Eliso

Jaz Dhillon

“Han Solo because he's my favorite, and he has a cool gun!”

“Honey Boo Boo at 20 years old because it would be hilarious to see and (would) definitely win at costume parties.”

”Superman because ‘Man of Steel’ was such a huge movie, and a lot of people really like the character.”

Yajaira Hernandez

Alex Gomez

Tanya Hernandez

“Thor because he’s the coolest from all the superhero movies.”

“The Exorcist girl or zombies. The horror movie characters are always cool for Halloween.”

“A lady bug because the costumes are pretty, and a lot of girls like them.”

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When you need a REALLY good lawyer!!

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bakersfieldlife.com

13

UP FRONT

THE BIG PICTURE Photo by Casey Christie

AUTUMN SUN The sun goes down through the oak trees on the Lion’s Trail near Walker Basin, east of Bakersfield.

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Bakersfield Life Magazine

October 2013

bakersfieldlife.com

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UP FRONT NAMED AFTER

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CALIFORNIAN FILE PHOTO

efore the words “fast food” became part of our culinary lexicon, the only food that mattered to a generation of poodle-skirt wearing, car-cruising teenagers was the original fast food, served up by car hops alongside heaping portions of nostalgia with thick slices of Americana at the great drive-in.

In Bakersfield, Andre’s was the place to be, not just for a juicy burger and milkshake, but for the generous sides of fun and socializing that were part of the drive-in scene.

“Home of the giant burger” was Andre’s slogan for more than five decades, served by employees in their famous red and white stripped shirts. Not exactly what their French ancestors envisioned when they immigrated from the French Alps.

Cyrille Andre first came here in the late 1800s and worked as a sheep herder. He left for France before returning to Bakersfield with his wife Marie in 1910, part of the early colony of French settlers established locally. They had six children.

Relatives in Los Angeles suggested the family go into business for themselves. In 1946, siblings Joe, John and Mary opened Andre’s Dairy Bar inside Food City Market on Chester Avenue and 18th Street.

“We were closed on Sundays so the whole family would go

From left: John, Mary and Joe Andre at the Niles Street drive-in in 1955.

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Bakersfield Life Magazine

October 2013

PHOTO COURTESY OF THE ANDRE FAMILY

ANDRE’S DRIVE-IN

down to clean up,” recalls 84-year-old John, the only surviving Andre sibling.

They sought advice from another start-up family, Mac and Dick McDonald, who opened the first McDonald’s in the United States and also McDonald’s Bar-B-Que in San Bernardino. The McDonalds offered the Bakersfield territory to the Andres, who declined, a decision the family never regretted.

Dairy Bar morphed into Quickie’s Snack Bar near the campus of Kern Union High School and Bakersfield College, catering almost exclusively to students. In the summer of 1955, Andre’s Drive-In opened on Niles Street. Two years later, the Brundage Lane location opened. Milkshakes were a quarter, and giant burgers cost 19 cents. Security guards were hired on weekends to oversee the sometimes mischievous teens, as cruisers would make their Chester Avenue loop at the Brundage Andre’s.

The menu, featuring the French burger, fried pies and pastrami sandwiches, changed very little over the years. In 1968, they introduced their Big Boy Burrito, until threat of legal action from the Bob’s Big Boy chain forced a name change to the Big Big Burrito.

“The drive-in was a ministry for dad because out the back door all the good deeds they did there feeding the poor and needy,” said Paul Andre, Joe’s son.

Joe Andre organized coat and glove drives for the needy decades before they became the charity staples they are today.

But as fast food restaurants muscled their way into the appetites of small town America, the drive-in’s future was changing. Among the last of the independents, the Andre family refused to compromise on quality. In 1985, the original drive-in on Niles was sold. The Brundage eatery was sold about eight years ago though the iconic signs remain.

— Lisa Kimble

MONEY MATTERS

DON’T FALL VICTIM TO THESE SCAMS HITTING LOCAL RESIDENTS, BUSINESSES

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akersfield businesses are being targeted by various scams. Not only must we protect ourselves as individuals, but businesses must be equally as vigilant. Small business owners are prime targets since they often lack the time and resources to fight fraud.

Aside from the usual employee fraud, here’s a rundown of some of the latest scams to keep on your radar.

Phony vendor scam: There are several variations to this scam, but the latest is hitting Bakersfield utility users. Fraudsters posing as PG&E representatives call demanding payment for a past due bill. The phony caller threatens to disconnect your electricity if you don’t make immediate payment through Thornburgh a prepaid cash card.

A popular Bakersfield restaurant was targeted with multiple calls last month. Fortunately, internal controls saved it from being a victim.

Customers with concerns about a call’s legitimacy should contact PG&E at 800-743-5000.

Overpayment and fake check scam: A Bakersfield resident recently lost $2,000 to this scam, but businesses are equally at risk.

Here’s how it works: Fraudsters act as a buyer and “accidentally” send you a check for more than the amount owed. They ask you to deposit it into your bank account and wire them the difference. A deposited check can take several days to clear. When the fraudster’s check bounces, you are out the money that you wired. Always wait for a deposit to clear before writing checks against funds.

Phishing emails: Phishing emails typically target individuals and small businesses to hack into vulnerable computer systems.

While Bakersfield has several variations going around, there are two recent emails that look legitimate but are far from it. Watch out for emails from the IRS about your tax refund.

The IRS never uses email to communicate.

Also, beware of an email with the headline,

“Complaint from your customers” — this email appears to be from the Better Business Bureau. Inside of the email, you are directed to a link to see the complaint which contains malware to steal your company’s data. Contact the local bureau at 322-2074 to identify whether an email is genuine. Additionally, use a firewall and update your anti-virus software regularly.

Phony state agency documents: Designed to look like official documents from the California Secretary of State, phony documents entice businesses to fill them out. The letters request payment of a $239 filing fee and threaten a $250 late-payment penalty. State business filing fees actually cost $20 or $25, and must be paid directly to the state, not by a third party. For any official looking document, review carefully and read the small print.

Office supply scams: Posing as your usual office supplies provider, a fraudulent marketer contacts your employees, offering products at reduced prices. After paying the invoice, your company never receives the supplies it purchased. Other scams send invoices for unordered supplies, hoping that phony invoices will be paid without a second look. A word of caution: don’t give out employees’ full names. Fraudsters can obtain an employee’s name and later claim this individual authorized the purchase of a product or service.

What you can do: While fraud usually results in losses of a few hundred dollars, employees may continue to fall victim to scams if the company has insufficient internal controls. Educate yourself and your employees about common schemes. The Better Business Bureau has a great website with information — bbb.org/scam-stopper.

Establish internal controls with the help of an experienced certified public accountant to prevent loss. The money saved will pay for their services many times over.

— Chris Thornburgh is a CPA and partner at Brown Armstrong Accountancy Corp.

Contact her at cthornburgh@bacpas.com or 324-4971.

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17

UP FRONT

SHORT TAKES

EXPO TO FEATURE CHEESECAKE, NETWORKING

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ho wouldn’t want to attend an event where cheesecake is the main draw?

The “Cheesecake in October Expo” will, of course, feature the classic dessert and other food, but will also give community members and business leaders a chance to network.

This event will be held from 11 a.m. to 4 p.m. on Oct. 19 at the Friendship House, 2424 Cottonwood Road. It’s hosted by African American Network of Kern County, an organization that seeks to promote the AfricanAmerican community of Kern County. The event will also feature entertainment and local vendors and is free and open to the public. More information: 817-4183 or aankc@gmail.com.

— Eduardo Gamez

BUSINESSWOMEN GROUP LAUNCHES

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usinesswomen of Bakersfield unite!

A new local chapter of the National Association of Women Business Owners has launched in Bakersfield, just the 10th chapter in the state. The association is a dues-based, nonpartisan national group representing the interests of millions of established and emerging women entrepreneurs who own all or part of their businesses.

Bakersfield’s chapter meets next at 11:30 a.m. Oct. 23 at the Petroleum Club of Bakersfield. Speaker will be Margaret M. Brown, founder of SocializeLA.com. More information: 377-2969 or kclark@mitchellclark.com.

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Bakersfield Life Magazine

October 2013

DOWNTOWN TEHACHAPI TO HOST APPLE FESTIVAL

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ots of things go together — peanut butter and jelly, salt and pepper, apples and Tehachapi.

Celebrate the latter from 10 a.m. to 6 p.m. Oct. 12 in the Tehachapi Apple Festival at Rail Road Park in downtown Tehachapi, just in time for the apple harvest. Apples have a storied history in Tehachapi, and Ttown grown apples today are still shipped throughout the state.

The free family-friendly event will feature craft vendors, food booths, kids events and other apple-focused festivities. A portion of the proceeds will benefit two local charities: Make-A-Wish Foundation and Tehachapi Rotaract Club.

More information, sponsors and vendors: tehachapiapplefestival.com.

— Kaelyn De Leon

AND THE ‘KERN GREEN AWARDS’ GO TO ...

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elebrating the best “green” habits of local people, groups and businesses, nonprofit Kern Green recently handed out its annual “Kern Green Awards.” And the winners are ...

• Green leadership or service award: Keep Bakersfield Beautiful for its initiatives ensuring Bakersfield stays as green as possible.

• Co-worker award: Anita Maxey, of PG&E, for implementing recycling programs at PG&E locations.

• Eco-educator award: Allison Arnold, of Sierra Middle School, for educating students on environmental issues.

• Eco-student college award: Ariana Cespedes, of Bakersfield College, for leadership on campus, and recycling and environmental awareness.

• Eco-student K-12 award: Elisa Zorilla, Sierra Middle School eightgrader, for conducting energy audits, recycling programs and raising awareness in the community.

For a full list of winners — which includes Chevron, Rabobank Arena, Houchin Community Blood Bank, among others — go to bakersfieldlife.com or kerngreen.org.

CELEBRATE HALLOWEEN LIKE A KID, FOR THE KIDS WITH ‘SCARY FOR CHARITY’

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f you’re looking to celebrate Halloween the way you did when you were younger — costumes and all — look no further than Kern Partnership for Families and Children’s fourth annual “Scary for Charity” Halloween bash and fundraiser Oct. 26.

The partnership is a local nonprofit that pools business, human services and other community resources to help families become more self-sufficient.

Scary For Charity also benefits Jamison Children’s Center, which provides emergency shelter and temporary protective custody for victims of child abuse. The partnership is associated with Kern County Department of Human Services and supplies food, clothing, education and other services for its children.

The 21 and older event will feature music provided by DJ Yogi, raffle, a silent auction and hors d’oeuvres. A $100 cash prize and trophy will be awarded for these costume categories: best couple, funniest, scariest, and most original.

Scary For Charity will take place from 7 p.m. to midnight Oct. 26 at the Marriott Hotel, 801 Truxtun Ave. Tickets are $55

pre-sale ($60 at the door), and available at Marriott Hotel, or online at ScaryForCharity.com — Scott Camp

The Munster Koach and The Coffin Car from "The Munsters" will be on display at Scary For Charity.

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19

UP FRONT

SHORT TAKE

MY PET

JEFFREY MARTIN AND TITAN jumps in the pool then out of the pool. He gets effrey Martin was born and raised in Bakersfield, graduating from Garces Memorial so excited, he runs laps around the yard. He will then jump onto my son’s slide, look at me and High School before serving four years in then slide down into the pool. He does this for the U.S. Marine Corps. hours on end.

A year after returning from Marine duty, Favorite moment: The day I got Titan, or he was hired by the Bakersfield Police Departwhen he found his first suspect in hiding. ment where he has been for nearly eight years, working in patrol and the gang unit.

But since 2011, he has been a K-9 officer, which meant an addition to his family. That’s when Titan, the Belgian Malinois, joined Martin, his wife and two kids.

“I brought him home that night (after K-9 training), but my family was asleep and didn’t meet him until the next day,” Martin said. “When they met Titan, they instantly loved him.”

Today, Martin said, he likes to spend his off-duty time with his family and 4year-old crime-fighting partner.

I named my pet Titan because ... I thought it would be a good name for a police K-9.

What makes my pet happy? Titan loves to get attention and petted. He really eats it up.

My pet in 5 words: Goofy. Devoted. Stubborn.

Smart. Energetic.

Favorite game: Catch or tug.

Favorite food: He loves his dog food, but prefers anything my wife sneaks Bakersfield Police Officer Jeffrey Martin with his him.

K-9 partner Titan.

Talents: Sniffing out drugs and locating crimi— Do you know a devoted pet owner who nals. deserves to be highlighted in Bakersfield Life?

Antics: There are not enough pages to list Email us at bakersfieldlife@bakersfield.com with all of his antics, but I can give one example: the subject line: My Pet. Titan loves to go swimming with my son. He

BRING A JACKET, STEP BACK IN TIME DURING 20TH PEDDLER’S FAIRE

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ake a trip into history during the 20th Old Time Peddler’s Faire antique and collectible show Oct. 12 and 13 at the Kern County Museum, 3801 Chester Ave. While you’re there, give to a good cause by donating a new or gently used child’s jacket, which will give you $5 off admission.

This year will be the third year the faire will be host to the Coats for Kids drive, backed by the Bakersfield West Rotary. Last year’s drive collected 600 jackets that were donated to Boys and Girls Clubs of Kern County, local students and homeless centers in Bakersfield, said organizer Mark Bianchi.

The faire begins at 9 a.m. and features live music, 200 vendors, including several food vendors.

Admission is $12 for adults.

More information: oldtimepeddlersfaire.com or 323-5150.

— Bakersfield Life Magazine 20

Bakersfield Life Magazine

PHOTO BY HENRY A. BARRIOS

CALIFORNIAN FILE PHOTO

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October 2013

• 3 Dimensional Designing • Full Service Remodels • Cabinetry • Countertops / Backsplash • Flooring – Tile / Hardwood

Project Notes · Convenient Roll-Out Trays · Custom Hood and Backsplash Design · Crisp White Cabinetry “My work is my passion.”

- Rick Sorci

Our home was built in 1984 and we have lived here since 1993. Over the years, as our three children grew and our needs changed, we made quite a few changes to the home, but nothing as extensive as a complete kitchen remodel. Last Spring we decided it was time to tackle a kitchen update and we knew we wanted a company who could design a cheery, functional, and modern kitchen, while also providing quality craftsmanship.We had seen Stockdale Kitchen and Bath ads in Bakersfield Life Magazine and heard positive remarks from other customers, so we decided to give Rick Sorci a call.We met with Rick and immediately liked his professional, friendly, and confident personality. He really listened to our ideas and worked at changing things in the kitchen that were not working for us.

He designed the kitchen with us, section by section, using his wonderful software that let

us see the design in 3-D. He helped us choose the cabinets, appliances, granite, tile, lighting, and hardware using his unique artistic eye while getting input from us.We truly felt that he had a vision for the finished product. His wonderful sense of humor kept us uplifted and helped to make what can be a stressful time more bearable. His whole team, especially Tina in the office and Jeff, our onsight construction manager, was outstanding!

They helped solve any problem that came up and kept us calmer through the whole process and now a month after the work has been completed we are so happy with our kitchen. We would recommend Rick Sorci and Stockdale Kitchen and Bath without hesitation to anyone considering a remodel.

Doug and Martha M.

UP FRONT

SHORT TAKE

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s her spokes spun, local cyclist Jill Barnett and 29 others raised more than $160,000 for affordable housing groups across the county.

Bakersfield Life highlighted Barnett in the February issue before taking part in Bike & Build, a long-distance bike ride for a cause encompassing more than 3,700 miles in 70 days, from New Hampshire to Vancouver, Canada. During the

ride, Barnett and cyclists stopped for 12 days to build and repair housing with groups like Habitat for Humanity and Rebuilding Together.

“The trip itself was a lot of fun, and now I have 29 new best friends that I look forward to staying in touch with for years to come,” she said.

More information: bikeandbuild.org.

— Michael Wafford

Jill Barnett

CALIFORNIAN FILE PHOTO

LOCAL CYCLIST FINISHES BIKE TRIP FOR A CAUSE

WHAT I’M READING

JUDITH PRATT Cal State Bakersfield professor

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udith Pratt is the chairwoman of the Communications Department at Cal State Bakersfield, where she has taught for 25 years.

Before that, Pratt was a reporter and editor in Canada and here in Bakersfield.

“I always tell my students that you can’t be a good writer without first being a good reader,” she said. “And it doesn’t matter what you read, just that you read. A person who finds a genre they love will always enjoy reading and maybe even develop a curiosity for other genres.”

When she’s not teaching and reading, Pratt likes to fish for trout in the High Sierra, hike along the Central Coast, and attend theater performances, especially musicals.

What I’m currently reading: “The Narrows” by Michael Connelly. His hero, Det. Hieronymus (Harry) Bosch, is the Los Judith Pratt Angeles “everyman,” solving intriguing crimes occurring in the bowels of L.A. and the glitz of the Las Vegas Strip. “Living in L.A. sometimes felt like you were riding shotgun with the devil to the apocalypse” — you can’t help but read on!

Favorite author: James Lee Burke. The grittiness of his fiction featuring Louisiana Det. Dave Robicheaux is tangible, and the characters are wonderfully complex. He takes you often to the banks of the bayous near New Orleans and lets you experience, through great writ22

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October 2013

ing, the sensory worlds of the swamps, the river and the parishes. His post-Katrina novel, “The Tin Roof Blowdown,” gives and examination of Katrina from street-level, and is a painful look at the apocalyptic aftermath that allowed greedy and incompetent people to flourish, while others suffered terribly.

Favorite book: “The Stone Angel” by Margaret Laurence. The main character, Hagar Shipley, examines her life as she nears the end, and her memories trigger rollercoasters of pain and sadness, leading her to self-awareness, and finally, resolution.

Books I’ve read more than once: George Orwell’s “Animal Farm.” I read it first as a high school student in Canada and re-read it as I get older, always finding more relatable talking points, as I learn more about history.

Book vs. Tablet: I prefer my Kindle for convenience, except for beach reading. I worry about sand and water. For beach books, I buy hardbacks at the annual Bakersfield SPCA book sale or the winter and summer book sales that benefit the Cambria public library. I then return the books for the next sale.

Other materials I like reading: I read the digital edition of The Bakersfield Californian every day, along with the online website for the CBC News (Canadian Broadcast Corporation). I subscribe to the Smithsonian magazine, Sunset magazine and Columbia Journalism Review journal.

SHORT TAKES

TEACHER REACHES SEMIFINALS IN PEOPLE’S ‘TEACHER OF THE YEAR’ CONTEST

L

Kevin Crosby

Mon.-Fri. 10:30am-3pm

• Quality Scratch Food: Smokin’:

People magazine and Kellogg’s Frosted Mini-Wheats.

The winners will be featured in the Oct. 28 issue of People and receive a $5,000 prize.

Crosby teaches special education and leads the award-winning and nationally recognized Falcon Autistic Solar Team, where autistic students study solar energy.

— Michael Wafford

This year’s expo may draw 2,000 people.

CHAMBER EXPO BRINGS LOCAL BUSINESSES UNDER ONE ROOF

J

oin a city full of local businesses Oct. 24 in the promotional and networking event of the year — the Greater Bakersfield Chamber of Commerce Business Expo.

The annual expo will feature 140 businesses, including loads of restaurants and caterers, and is expected to draw some 2,000

The Best Tri Tip & Pulled Pork

Grillin’:

Awesome Burgers, Melts & much, much, more...

PHOTO BY HENRY A. BARRIOS

ocal teacher Kevin Crosby may soon be nestled next to Jennifer Aniston and Ryan Gosling in the pages of People magazine.

A special education teacher at Independence High, Crosby has reached the semi-finals of the “teacher of the year” contest — honoring teachers “who most inspire their students to achieve.” It’s co-sponsored by

• Lunches:

people. Prizes and giveaways will be featured, too.

The event is aimed to stimulate the local economy and bring awareness to local products and services. It’s from 4 to 8 p.m. at Rabobank Convention Center. More information: bakersfieldchamber.org.

— Bakersfield Life Magazine

• Catering: Large or Small • Office Lunches • On Site • BBG Call us for all your catering needs.

We Deliver ( Limited Area) bakersfieldlife.com

23

UP FRONT

FINDING FAME

The Owie Pillow retails for $34.99.

KRISTINE CURRIER’S OWIE PILLOW

By Thomas Harlander

Photos courtesy of Kristine Currier

B

akersfield native Kristine Currier had no idea when she became pregnant with her child, she would eventually give new life to two things.

It was during her first pregnancy that she constructed a small rectangular pillow to ease the pressure of the seat belt across her lap. The idea would soon be known as the Owie Pillow, a business that has become highly successful.

It was during Currier’s second pregnancy that the Owie Pillow idea fully developed and was born.

Working as a pharmaceutical sales representative at the time, Currier was able to survey pregnant women and their experience with seat belt discomfort. She soon realized there was a market for seat belt pillows for pregnant women.

“I knew it was something I wanted to do,” said Currier, a 1993 graduate of Bakersfield High School who now lives in San Diego. “So I took a leap of faith. It was the biggest learning curve of my life.”

Using the prototype she had developed for herself, she 24

Bakersfield Life Magazine

October 2013

worked through mfg.com, a liaison site designed to connect buyers with potential suppliers. Before long, her concept got noticed, she found a manufacturer to produce her pillows, and her business was underway.

Initially, Currier marketed her product as the Preggie Pillow.

“I was so focused on pregnancy at the time,” she said.

“And the name had a ring to it.”

It wasn’t until she discovered that many men were buying it for abdominal pain — caused by anything from hernias to gastric bypass surgery — that she began to market her product to a wider customer base.

Her line of products now goes by the more inclusive name, “Owie Pillow,” and includes pink, white, black and the newest, camouflage.

It has been featured on Fox News and several children’s focused websites and publications, as well as the The Ricki Lake Show, where Kristine Currier the host asked the audience, “Don’t you wish you thought of that?”

In 2012, it earned the “Parent Tested and Parent Approved” seal and endorsement. Recently, Currier’s product was officially issued two “utility” patents.

Although heading up a business from home may sound easy, Currier attests to the opposite, working some 80 to 100 hours per week.

In spite of the long hours, she has found the entire process to be immensely rewarding, she said. Most satisfying of all is the knowledge that she overcame the initial hurdles and got her own business off the ground. Beyond that, Currier finds encouragement in hearing people say that they couldn’t live without her product.

“Granted, it’s a pillow,” she said. “But it’s those kind of responses that keep you going.”

When the success of her business became known, friends — primarily moms looking to start their own businesses — began asking her for advice, prompting her to develop a website targeted at “mompreneurs” — kristinecurrier.com (under construction as of press time).

Through this site, Currier provides her knowledge as a resource for stay-at-home business owners.

“The key to success is consistency, perseverance and passion,” she said. “You won’t get off the ground without those three.”

Also important is being surrounded by friends, family and mentors who provide moral support and help you continue the passion. Lastly, she said, it’s important to always stay positive.

Currier is in the process of expanding the pillow line into medical facilities and to plastic sugeons. For more information on the Owie Pillow, go to owiepillow.com. It retails for $34.99.

Favorite Deli!

BAKERSFIELD’S

BY THE NUMBERS

HOMEGROWN FOOD

F

or the first time ever, Kern County is California’s No. 2 agricultural county, behind only Fresno County, according to the newest and recently released Kern County Agricultural Crop Report. In numbers, here’s how Kern is feeding the world.

$6.21 billion: crop value.

11 percent increase from the year before.

$1.5 billion: grapes, coming in at No. 1 $821.9 million: almonds, No. 2 $690.1 million: milk, No. 3 $620.4 million: citrus, No. 4 $486.2 million: pistachios, No. 5 No. 20: Ranking of onions in Kern, bringing in more than $28 million.

$6.6 billion: crop value for Fresno County, No. 1 in the state.

$263 million: crop value in Kern 50 years ago.

$1.6 million: crop value difference between Kern and No. 3 Tulare County.

$4 billion of it is made up of the top five commodities: grapes, almonds, milk, citrus and pistachios.

Source: Kern County Agricultural Crop Report, 2012

1231 18th Street (18th and L Streets)

Downtown

10:30am - 2:15pm Closed Sundays

Phone: (661) 323-2500

9160 Rosedale Highway (Target Shopping Ctr.)

Rosedale

11:00am - 8:00pm Daily

Phone: (661) 587-1600

9500 Ming Avenue (Just West of The Marketplace)

Southwest

7:00am - 3:00pm Closed Sundays

Phone: (661) 665-9990

765 West Herndon Avenue

Fresno/Clovis

(Corner of Herndon and Willow - Target Shopping Ctr.) 11:00am - 8:00pm

Phone: (559) 323-0330

See our full menu and order online at

sequoiasandwich.com

Thank you, Kern County for your continued support!

UP FRONT

Find more community events at bakersfieldlife.com or submit yours via email: bakersfieldlife@bakersfield.com

HAPPENINGS: Can’t-miss events in October Wed. 2

Fri. 4

First Wednesday, speaker Eva Patino discussing the Altres de Familia celebration, 10 to 11 a.m., Bakersfield Museum of Art, 1930 R St. $5 non-members; $4 nonmember seniors; free for members. 323-7219.

“A Taste of Grace” fundraiser, music, silent auction, raffles, hors d’oeuvres, 6 to 9 p.m., The Gardens at Mill Creek, 712 19th St. $30 person; $55 two tickets; $100 four tickets. Benefits Bakersfield Homeless Center and the Alliance Against Family Violence. 6995880.

Dolores Huerta ninth annual golf tournament, shotgun noon, Riverlakes Golf Course, 5201 Riverlakes Drive. $150 per person; $600 foursome. Visit doloreshuerta.org/events or 322-3033.

Guild House First Friday, enjoy music, 5:30 to 7:30 p.m., Guild House, 1905 18th St. $10, includes light appetizers, dessert, one glass of wine. 325-5478.

Disney on Ice

Thur. 3-Sun. 6 “Disney on Ice: Passport to Adventure”, 7 p.m. Thursday and Friday; 11:30 a.m., 3:30 and 7:30 p.m. Saturday; 1 and 5 p.m. Sunday, Rabobank Arena, 1001 Truxtun Ave. $9-$48 plus fee (Thursday only); $18-$48 plus fee (Friday through Sunday). ticketmaster.com or 800-745-3000.

Sat. 5 11th annual AKC Responsible Dog Ownership Day, activities for dogs and owners, obedience, agility and rally demonstrations, micro chip clinic, neuter clinic, adoptions, licensing, vaccinations, 9 a.m. to 2 p.m., Central Park at Mill Creek, 21st and R streets. Free. 845-8955.

Bakersfield Symphony Orchestra presents “We Have a Winner,” 7:30 p.m., Rabobank Theater, 1001 Truxtun Ave. $20 to $45; all students are $10. bsonow.org or 323-7928.

Sun. 6 Pumpkin Extravaganza!, choose your pumpkin, enjoy ink decorating, costume contests, 11 a.m., County Sweet Produce, 5060 B St. $20; $10 children. Includes lunch. 6312272.

“Give Me a Home”

Steven Curtis Chapman 26

Bakersfield Life Magazine

dinner and auction, evening of inspiring stories of rescue and hope, presented by Children to Love, 5 to 8:30

October 2013

p.m. at Olive Knolls Church of the Nazarene. $30 or $200 for table of eight. 588-9000 or childrentolove.org.

Wed. 9 Steven Curtis Chapman, 7:30 p.m., Fox Theater, 2001 H St. $23-$43 plus fee. vallitix.com or 322-5200.

Wed. 9-Sat. 12 Kern Shakespeare Festival presents “Henry V,” 8 p.m.

Wednesday and Friday; “Fractured Shakespeare,” 8 p.m. Thursday and Saturday, Bakersfield College, Renegade Park, 1801 Panorama Drive. $5.50. 395-4549.

Sun. 20

Fri. 11 SOUPtoberfest hosted by MOVE International; noon to 2 p.m., Superintendent of Schools, 1300 17th St. Tickets only available in advance for $12, includes soup, bread, dessert, drink, bowl painted by a child or adult with severe disabilities. Benefits MOVE and BARC. Email chlollar@ moveintl.org or 843-7764.

Fri. 18 Bryan Adams, 8 p.m., Fox Theater, 2001 H St. $29.50$75 plus fee. vallitix.com or 322-5200.

Sat. 19

Dust Bowl Festival

Bryan Adams

Bakersfield LGBTQ Gay Pride Festival, vendors, food, raffles, entertainment, 3 to 10 p.m., Stramler Park, 3805 Chester Ave. $10; kids 10 and under are free.

Visit bakersfieldpride.org or email gayprideinfo@gmail.com.

Dust Bowl Festival featuring historical displays, educational materials, tours of historic buildings, food, entertainment and more, 8 a.m. to 3 p.m., Sunset School, 8301 Sunset Boulevard, Lamont. Free. weedpatchcamp.com.

Guns N’ Hoses Charity Boxing, 6 p.m., Rabobank Arena, 1001 Truxtun Ave. $10 to $35 plus fee. ticketmaster.com or 800-7453000.

34th annual Car Show & Fun Day hosted by Chevrolets Limited of Bakersfield; registration 8 a.m. , Kern River Golf Course, 13020 Rudal Road. Spectators free; $25 vehicle registration by Oct. 1; $30 after. 345-6235 or 832-5625.

Sat. 26 MS Walk 2013, check-in 7:30 a.m., opening 9 a.m., walk begins 9:30 a.m., Yokuts Park, 4200 Empire Drive. Free. Visit WalkToEndMS.org or 321-9512.

Zombie Trail, costume contest, trail competition, jack pot, buckle run off, drawings, sign-in 10 a.m., Rancho Rio Stables, 5320 Peacock Park Lane. $25 first class; $15 additional class. Visit hoovespaws.org, email wphcanimaladvocacy@gmail.com or 979-1192.

Sat. 26-Sun. 27 Boo at the Zoo, play games, enjoy a wildlife presentation, 9 a.m. to 4 p.m. Saturday and Sunday, CALM, 10500 Alfred Harrell Highway. $9 adults; $7 seniors; children 12 and younger are free. calmzoo.org or 872-2256.

Wed. 30-Thurs. 31 Safe Halloween 2013, trick-ortreating is for ages 3 to 12, sledding hill, bounce houses, pedal carts, 5 to 9 p.m. Wednesday and Thursday, Kern County Museum, 3801 Chester Ave. $10 all ages; $8 museum members. Children must be accompanied by adult. vallitix.com or 868-8400.

Date night just got better

CONTESTS

AT

For this Food Issue, we asked readers to submit a photo of their local restaurant dining experience for a chance to win 12 gift cards to 12 of the best restaurants in Bakersfield — a $500 value!

You sent in your shots of amazing dishes, and of friends enjoying meals. We picked one photo at random and the winner is ...

The River Steakhouse

From left: Melissa Llama, Vanessa Vidaurri and Rosa Cervantes enjoying a meal at Uricchio’s Trattoria.

Here are few more dining photos submitted on bakersfieldlife.com.

1lb of prime rib for two and two lobster tails FOR ONLY $50 Thank you once again to the gracious restaurants who donated: Sequoia Sandwich Company, Village Grill, Mauricio's Grill & Cantina, Goose Loonies Tavern & Grill, Kan Pai, RJ’s Bar & Grill, Imbibe Wine and Spirits Merchant, Pappy's Down South BBQ, Steak & Grape Restaurant, Zaika Indian Cuisine & Bar, Uricchio's Trattoria and Narducci's Cafe.

September 18th - November 3rd.

Includes soup or salad. Reservations are suggested.

— Win a copy of Taste of Home “Almost Homemade.” Send us your favorite homemade soup or stew recipe to bakersfieldlife@bakersfield.com by Oct. 9 for your chance to win. Winners chosen at random. bakersfieldlife.com

27

UP FRONT

MY MOBILE LIFE

DONNA FENTON Compiled by Bakersfield Life Magazine

SAFE DINER For many years in California, restaurants have been required to provide customers a copy of their most recent inspection report upon request. Very few diners even know to ask for that report, so they relied solely on the grade posted in the window by Environmental Health. Oftentimes, customers are not clear on what that grade means, and much like the graded tests you received in school, an “A” grade may not always indicate a perfect score.

So we designed an app, with the help of AT&T, to help consumers access the restaurant inspection reports, allowing them to view any and all violations for any given restaurant in Kern County. Safe Diner allows dining patrons to file a complaint with our department from their smart phone and even upload a photo of the violation. Each com28

Bakersfield Life Magazine

Donna Fenton, chief environmental health specialist with Kern County Environmental Health, helped with the development of Safe Diner, a new local restaurant inspection and complaint mobile application.

plaint received is investigated, and only if the complaint is valid, will the results be available for public viewing.

We hope that when people use the app, they can make a more informed decision on where to eat. There are many different risk factors that can contribute to a foodborne illness outbreak. That is what consumers will see when they read the inspection reports and hopefully learn to understand what the food grade really means.

The Centers for Disease Control and Prevention estimates that one in six Americans become ill, 128,000 hospitalized and 3,000 die of a foodborne illness every year.

Although the taste of the food and the ambiance of a restaurant is important, so should not becoming ill from exposure to a foodborne pathogen.

We are currently looking at ways to add more features to the app, including food safe-

October 2013 2013

PHOTO BY HENRY A. BARRIOS

F

or the last 24 years with Kern County Environmental Health, Donna Fenton has inspected restaurants and swimming pools, responded to local hazardous materials cases, investigated foodborne illness outbreaks, and helped protect the quality of drinking water and the overall health of our community.

Today, she is chief environmental health specialist for the health department, which recently unveiled the Safe Diner app, a custom-built smart phone and tablet application that can be used to read inspection reports for more than 1,800 restaurants in Kern and file a complaint.

“You definitely feel like you play a major role in protecting public health and the environment,” said Fenton, a graduate of Cal State Bakersfield with a degree in environmental resource management, about her job.

Fenton shared with Bakersfield Life a little more about the new Safe Diner app, and other apps she uses while on the job.

When she’s not helping keep Kern healthy, she likes spending time with husband Greg at their cabin in Alta Sierra with their big red Irish setter Bailey, hiking and riding ATVs. She and Greg also have three grown children who live and work in Bakersfield.

ty tips like how long you can keep leftovers in your refrigerator, or how to make sure you are reheating food to the right temperature.

MY WORK APPS • Mobile REMM: Radiation Emergency Medical Management app that helps you to calculate radiation contaminations and exposures.

• Convert: I can use it when converting maximum contaminant levels in drinking water or hazardous materials releases.

• CDC Mobile app: Features important health articles, recent outbreak information, and one of my favorites, “Disease of the Week.”

• Emergency Response Guidebook: A quick reference guide for response to hazardous materials incidents.

• iTriage: It has really great medical information for the EMT in me.

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IT MANNERS A LOT

By Lisa Kimble

TICKED AT TIP PANDERING

I

s anyone else fazed by the rise in recent years in the number of tip jars at walk-up counters? Back in the day, tipping was a monetary reward for exceedingly good service, not the entitlement so many young people new to the labor force believe it to be nowadays.

This trend, now commonplace at the counters of burger joints, sandwich shops and coffee stops, is awkward and absurd. Even the automated car washes have decided to jump on this ridiculous bandwagon for making a faster buck.

The gratuity is nothing new, and in fact, the gesture of appreciation is customary in many circles for a variety of services. But for wait-on-yourself, self-serve yogurt, or the drive-thru car wash? Really?!

For what exactly am I expressing my gratitude? How superbly the car wash cheerleader took my money and handed me a new trash bag? Come to think of it, that guy with the perma-smirk did manage to wave me onto the automated rails without getting struck by my fender. And I understood clearly what he meant when, using sign language, he pointed to the instructions on the wall directing me to move Lisa Kimble my gear shaft from drive to neutral.

But sorry gang, from there, I was on my own inside that giant washing machine of suds and “lava” lather rinse. Frankly, I deserved the tip for not having an anxiety attack when the automation stopped. When power was restored, it was I who guided my car to the exit, signaled by a green light to drive to the vacuum-it-yourself stalls.

And I still wondered who else might reap from any money deposited in the “tip container.” The worker who empties the trash cans? The landscaper? The automotive repairmen across the street? When not in a hurry (almost never), and I take my office-on-wheels to be hand washed, I tip gladly. Those doing the waxing, wiping and swishing with the vacuum deserve every penny of their gratuities.

But when we are expected to treat the person who guides us into the do-it-yourself car wash with the same monetary expres-

“CYCLISTS FARE BEST WHEN THEY ACT AND ARE TREATED AS DRIVERS OF VEHICLES.” ~JOHN FORESTER

EXPLORE EDUCATION OPPORTUNITIES AT bikebakersfield.org/edu

sion of appreciation as we would our hairstylist, then something has really gone haywire. Same goes for counter service. When I am the waitress who places my own order, the hostess who scouts out a table on my own, gathers my own napkins, utensils and beverage, collects my order when my number is called, serves myself, and buses my own table when I’m finished, not a nickel is going in the “tip jar” for people who didn’t “serve” me.

I’m with Emily Post on this: “the level of service a counter person provides doesn’t merit a tip.” If the pumpkin spice latte is the most wonderful beverage you’ve tasted, whipped up by someone paid to do nothing but steam milk, go for it.

The topic of gratuities is an emotionally-charged one, with the biggest argument about how much tips fill in the salary gap for workers. The compensation negotiations are between the employer and employees. Sticking a clear container at the point of payment for simply being there is tacky.

For everything else where someone is serving, wait staff at restaurants should receive between 15 and 20 percent. Some restaurants will add an 18 percent gratuity for large parties.

Food servers at full-serve restaurants make half their income from tips. Often, it is pooled and distributed among the employees.

Give the coat attendant a couple of dollars. Tip the car valet the same, when you arrive and when you depart. If live music is being performed at a dining spot, don’t forget to tip if the musician plays your requested songs.

Your budget should dictate what you leave, but don’t be a cheapskate. Hairdressers usually receive 15 percent unless the stylist owns the salon, in which case it isn’t necessary. Massage therapists typically receive 10 to 20 percent. Bellhops should be given $2 for the first bag and a buck a bag after that. Don’t forget the doorman if he or she hails a cab for you, the hotel concierge who scored you a great table at a fabulous restaurant, and tour guides, who typically receive 15 to 20 percent of the ticket price.

And with the holiday season around the corner, don’t forget the regulars in your life: landscapers, housekeepers and the people who deliver your newspapers.

After all, it “manners a lot!”

— Agree, disagree? Send your questions, comments or topics you’d like to read about to me at itmannersalot@bakersfield.com or visit itmannersalot.blogspot.com.

Bakersfield Racquet Club

Mon, Wed, Thurs 5:30pm • Sat 8:30 am

New Classes Starting Sept 17th Riverlakes Community Center Tues, Thur 9 am For more info:

589-8950 or Jazzercise.com 30

Bakersfield Life Magazine

October 2013

K E L LY D A M I A N

A SOLO BATTLE, BUT A GROUP TO HELP ALONG WITH THE FIGHT

O

n the first Tuesday of every month, a group of women gather at 1706 Chester Ave. A stranger passing by might have difficulty discerning the connection between the people in the room. They are Hispanic, white, black, Asian. Their ages range from elderly and middle-aged to mothers with young children.

Women who are tattooed and pierced sit next to those who have once-a-week salon appointments.

While the personal histories of the women in the circle are all different, one thing that each of them has in common is that they all have, at some point in their lives, been diagnosed with breast cancer.

The women here may admire one another’s shoes and give a new breast a playful squeeze, but don’t let their lightheartedness fool you.

They are reluctant experts in a deadly disease.

Four-syllable names of medications are recited with ease, and each person can compare the side effects of one cancer drug versus another. During the support group meetings, they hold each other up in ways that are both emotional and pragmatic, with the conversations ranging from the best place to find padded bras, to the dynamics of a healing anchor incision.

As the Links for Live support group is called to order, the women are asked to give their names, how long it has been since they received their diagnosis, and any changes in the status

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www.bakersfieldgi.com 32

Bakersfield Life Magazine

October 2013

of their health. Each woman, no doubt remembers the moment of her diagnosis. Some have to pause to add the years since the day they got the news, while others have the exact count in the forefront of their minds. The turn around the circle of women reveals good news that is met with applause — a new lump, an ultrasound, a biopsy, benign. But there is bad news, too. One woman’s cancer has strayed into a new organ.

At the word “metastasized,” the group lets out a breath, as if punched in the stomach.

After breaking into smaller groups, Stana Bright, the Links for Life president, gives them a topic for discussion: “What has been the most difficult part of your recovery?” For one person, it is dealing with boredom Kelly Damian after having to quit work. Another talks about frustration with the slow pace of recovery. During treatment, she looked forward to having her old self back again only to discover that after the slog of chemotherapy, surgery and radiation, her old self was worn out. Her body had been taken to its limit, and it turns out, the return from the limit is more of a slow walk than an energetic bounce. When someone else brings up the difficulty of seeing their family members struggle with the disease from the sidelines, there is a round of affirmation.

People with cancer are like boxers in a ring. While they throw their hooks and uppercuts in the slugfest against the ever-multiplying cells in their bodies, their loved ones must sit to the side like worried cut men and trainers. They would jump in if they could and take the blows themselves. But the rules of cancer are strict. Tumors cannot be shared.

Each woman’s battle is hers alone, but every month they come together for a few hours to sit shoulder-to-shoulder with other fighters who know firsthand what it’s like on the inside of the ropes.

— To read more, visit kellydamian.com, or follow Kelly on Twitter @kellydamian2.

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FOOD DUDES

Lobster chile verde

East Bakersfield fixture continues to serve delicious flavors of Mexico

RED PEPPER RESTAURANT Photos by Greg Nichols

W

e have been to many great restaurants this year, but we were especially happy to visit the legendary Red Pepper — a fixture in Bakersfield since 1979. While Red Pepper has moved locations and expanded, it has always stayed true to delicious food and extraordinary service. Business partners since the beginning, Sharon Kendall, general manager, and Gilbert Sabedra, owner and chef, were excited to introduce us to specials on the dinner menu, which are creatively paired with a variety of personally-selected wines. The wine pairings in place of the typical margarita specials should have been our first clue, but then our meal opened with a couple of novel dishes, which showed us this would not be a typical refried beans and rice Mexican experience.

As we talked with Sharon, we discovered that when the 34

Bakersfield Life Magazine

October 2013

business first started in Old Town Kern, there were only six Mexican restaurants in town at the time. But through the years, new Mexican eateries opened, and Red Pepper moved to the East side. Sharon and Gilbert recognized it was a long drive for some, and that Red Pepper was a destination restaurant, so they decided to change things. Gilbert learned different recipes and used his imagination to make more modern Mexican fare. As a result, Red Pepper developed a themed menu that changes every few months. Currently, the restaurant is serving flavors from Mexico.

We were fortunate to be able to choose from a wide range of menu items. Our well-prepared server Steve Juarez, who has been with the restaurant for 12 years, is very knowledgeable of the food and how it’s prepared.

Due to popular demand, Sharon and Gilbert started a wine cellar stocked with labels from Paso Robles, and every six months, Sharon updates the wine list. Red Pepper is currently working with Pomar Junction Vineyard to create its own house red and white wines — Red Pepper and Red Pepper Blanco.

The ambiance at Red Pepper is first rate. Whether you are meeting a group in the cantina or want a romantic evening in the dining area, Red Pepper provides a sense of luxury and home at the same time.

Back, from left: Red Pepper server Steve Juarez, owner-chef Gilbert Sabedra and general manager Sharon Kendall. Front, from left: Food Dudes Vin Dang, David Leon, Rick Kreiser and Derek Abbott.

STARTERS David, Rick and Vin on the shrimp ceviche: Our first

dish of the evening arrived with an impressive presentation — a cocktail glass full of well-prepared fresh ceviche with large chunks of shrimp mixed with salsa, and chunks of mango, avocado, chopped red onion, jalapeno, cucumber and garlic, all mixed with orange and lime juices. The ceviche was garnished with a piece of crunchy tostada that had a tangy and spicy rub that gave it a nice little kick.

David and Derek on the chef’s salad: Our next taste was the chef’s salad — carnitas on green lettuce and mixed vegetables. The grilled carnitas on the dinner salad was a surprising move, and welcomed us to the unique modern Mexican food menu.

David, Derek, Rick and Vin on the rack of lamb: We were one Dude short on this visit, so we took the liberty (at Sharon’s request) and ordered for him. What are foodie friends for? We chose wisely, splitting Mi Amigo Jackson’s rack of lamb that we ordered medium-rare, and it was cooked to perfection. These charbroiled lollipops were ridiculously succulent and threw our tastebuds for a loop with the garlic-jalapeno-feta-herb sauce basted on top. Be aware that there’s a bit of spicy flavor that was unexpected but welcomed. While David admitted he’s not a big fan of lamb, he found this dish to be nicely seasoned, and said he would definitely order this dish when he returns.

ENTREES Derek on the sand dabs: For

Shrimp ceviche

dinner, I wanted something outside my typical repertoire, so I decided to go for the Sand Dabs El Cortez. Sand dabs are flat fish that cruise along the floor of the sea. The meal included four filets, vegetables and a poblano potato cake. While fish usually leaves me hungry, this entree proved to be plenty of food ... even for my bottomless pit of a stomach. The fish was sauteed in a lemon butter sauce with capers providing a sharp accent on the flavor. The fish was thinly filleted, but not flaky like typical white fish. The potato cake really stole the show on my plate and on my palate.

David on the lobster chile verde: I was

Continued on page 36 bakersfieldlife.com

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Continued from page 35 intrigued when I saw lobster chile verde on the menu, so that was my choice. Lobster medallions sauteed with chiles, onions, tomatillos, spices and broth. My intrigue was replaced by elation once I dug into this mouth-watering dish that’s served with rice and beans. The lobster medallions were succulent and tasty, while the flavors were bold but did not overpower the main attraction.

Vin on the sea bass: I ordered walnut-crusted sea bass acapulco. The sea bass was sauteed and lightly crusted with walnuts and is served with a creamy jalapeno sauce on top of a potato cake with sauteed spinach. The sea bass has great flavors and wasn’t overcooked. The creamy sauce is similar to tartar sauce, which complemented the crusted fish well.

Rick on the mahi-mahi: I’ve been a fan of Red Pepper for a long time — actually since they fired up the first grill on Sumner and Baker streets in Old Town Kern back in … well, a long time ago. Call me crazy, but to be a completely honest dude, I tend to order from the Mexican standards more often than experimenting with the creative seafood/specialty side of the house. I think it’s safe to say that changed with this visit. For my entrée, I chose the macadamia nut-crusted mahi-mahi, mainly because I love Hawaii and anything that sounds like it may be Hawaiian! This particular dish is a sig-

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October 2013

Walnut-crusted sea bass

Red Pepper Restaurant Location: 2641 Oswell St. Number: 871-5787 Website: bakersfieldredpepper.com Restaurant hours: 11a.m. to 9 p.m. Monday through Thursday; 11 a.m. to 9:30 p.m. Friday and Saturday; 10 a.m. to 8:30 p.m. Sunday Cantina hours: Open until 11 p.m. daily.

Hungry for more? Check out additional food photos on bakersfieldlife.com

Mexican bread pudding nature offering at a couple of my favorite island eateries, and Red Pepper’s version did not disappoint. A very generous portion of flaky fish, pan-roasted in olive oil and served with a chile-coconut butter sauce atop a poblano potato cake.

DESSERT David on the flan: As with every outing, it had to eventually come to an end. Our server brought several trays displaying all of our dessert choices, so I went with the Kahlua flan that was topped with almonds and whipped cream. An exceptional flan with a hint of Kahlua; a perfect finish to a night of great food and conversation.

Vin on the galette: I tried the berry galette (Mexican pastry), which was shaped like a taco and filled with strawberries, raspberries and mixture of melted white and milk chocolate sauce and chocolate shavings. This is a great combination of sweet and tangy in a crispy taco shell.

Derek on the bread pudding: I finished with the Mexican bread pudding, a mousse-like combination of chocolate, cinnamon and caramel, with a sweet tip of honey and a side of rich vanilla ice cream. It’s a tough job, but someone’s got to do it.

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D I N I N G D I VA S

An assortment of sushi from Kan Pai.

KAN PAI: SUSHI | TEPPAN | LOUNGE BAR Versatile restaurant serves the freshest of dishes with aesthetic appeal Photos by Greg Nichols

S

ave yourself a trip out of town because Kan Pai is definitely a unique treat to Bakersfield! Opened in early June by friends and co-owners Randy Byon and Greg Weaver, this restaurant offers the freshest fish and quality entrees that high-end restaurants serve in Las Vegas and Los Angeles.

Randy explained that he personally inspects the fish that is delivered, and if it’s not of the highest quality, he sends it back. He said it’s difficult to persuade vendors that deliver to big cities with larger volumes to come to Bakersfield just for Kan Pai. It’s is locally owned and committed to serving only the freshest sushi — nothing ever frozen or containing preservatives.

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October 2013

The restaurant’s decor is chic, with modern and retro vibes, especially with neon lights and a fresh water aquarium in the lounge bar. Randy and Greg said they owe the aesthetic appeal to their architects, Paul Skarphol and David Erb. There are several sections where patrons can dine including at the teppan side, in the dining area, at the sushi or lounge bar, and even outdoors on the patio with a fire pit, which creates a wonderful ambiance.

With so many options, Kan Pai is perfect for a date night, an evening out with friends or family, and even children will enjoy the entertainment at the teppanyaki tables.

Andrea on the surf and turf roll: This was an amazing roll with deep-fried lobster tail, avocado, tempura prawns with a red wine reduction, topped with seared filet mignon and beautifully garnished with cilantro and garlic chips. It was tender, yet had a nice crispness from the tempura. The quality and flavor from the lobster and filet cannot be matched! The roll was presented with a touch of sweetness from the honey and butter ponzu drizzled on the side. No wasabi or soy is needed to taste the excellent combination of fresh flavors.

Marlene on the Kanpai prawns: Succulent, breaded, deep-fried prawns served with a delicious honey sauce over a bed of fresh melon balls, topped with candied pecans. A great food pairing hypothesis!

The Dining Divas enjoy teppanyaki at Kan Pai.

Denise on the “screaming o” salad: This delicious entree is a specialty dish that is not on the regular menu. The beautiful presentation of perfectly sliced, top-grade ahi tuna, on a bed of finely shaved radish. Between the ahi and the radish was a secret delicious dressing that the chef would not reveal. The dish was topped with yuzu (Japanese lemon foam) and a dash of tobiko (the fancy Japanese word for fish eggs).

These ingredients melted in my mouth!

Kan Pai Address: 9500 Brimhall Road, Suite 501 Phone: 587-0665 Restaurant hours: 11:30 a.m. to 9:30 p.m. Monday through Friday; 4:30 to 9:30 p.m. Saturday and Sunday Happy hour: 2 to 6 p.m. Monday through Friday Facebook Search: Kan Pai Website: kanpaibakersfield.com Hungry for more? Check out additional food photos on bakersfieldlife.com

Mai on the Kobe beef carpaccio:

Randy explained to us that this was authentic Kobe beef, not Australian Wagyu (which is good in its own right, but some places will pass it off as real Kobe beef). It was sliced perfectly thin, topped with white truffle oil, tobiko, a think sliver of red onion, fried capers and a crisp garlic chip. The presentation was colorful, vibrant, simple and gorgeous, the marbling in the red beef was a great canvas for the purple in the onion, the green from the capers, golden hue of the garlic chip and striking black of the tobiko — it was visually stunning and equally delicious. The beef was the star of the dish, with all the pretty components adding amazing flavor. The garlic and truffle oil were earthy, the capers were bright and added the right amount of salt, the

Surf and turf roll onion gave it some bite and the tobiko was the cherry on top.

Stephanie on the blue fin special maki: This beautiful and equally delicious rolled sushi with rice and seaweed or “maki” was one of my favorites. Spicy soft shell crab was rolled with perfectly ripe avocado and pickled radish. Topped with blue fin tuna, the maki was served with garlic chips and drizzled with eel sauce, sesame oil and garlic ponzu sauce. This dish was the perfect combination of flavors and textures for the palate.

Andrea on the cherry stone clams: This was a beautiful presentation of two large clams baked in the half shell using

Continued on page 40 bakersfieldlife.com

39

Dining Divas Marlene Morales and Stephanie Brooks Pickering with co-owner Randy Byon.

“Screaming O” salad

Continued from page 39 white wine reduction, garlic ponzu and a little homemade chili paste. The clams were mild but had a savory, warm creamy texture with a bit of spice and sweetness from the homemade chili sauce. Excellent attention to detail as this was served on a bed of thinly shredded daikon and a beet rose.

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October 2013

Marlene on the teppanyaki: At the heart of the tappanyaki experience is the chef who is as much of an entertainer as a culinary master. Our chef, nicknamed “Al Pacino,” was hilarious and put on a show that included a double volcano made out of stacked onions that eventually turned into flowing lava. In addition to his skills, the meal was cooked to perfection right before our eyes. A fun experience!

Kanpai prawns

Denise on the spicy tempura soft shell crab roll: Talk about an amazing roll!

It made me dance in my comfy chair! The inside of the roll was stuffed with spicy tempura soft shell crab, perfectly wrapped and topped with blue fin special maki, cilantro, a

finely sliced garlic chip and a delicious jalapeno vinaigrette. I would highly recommend all of you sushi fans give this beauty a try.

Stephanie on the tuna tartar: The seared tuna was mixed in a tangy balsamic reduction and capers served with beautifully prepared lotus chips that added the perfect amount of crunch to each bite.

DESSERT Mai on the mochi: We sampled the handmade Hawaiian mochi in chocolate mint and cantaloupe. It was delicious and the mochi was a soft, not too chewy consistency. The plate was adorned with fresh strawberry puree and cotton candy grape gelatin slices. The plate was colorful, and much like the rest of the meal, it was light and satisfying.

Note: Besides the traditional green tea ice cream, Kan Pai also serves peppermint, vanilla or chocolate ice cream from Dewar’s.

CONCLUSION

Hawaiian mochi in chocolate mint and cantaloupe

We give Kan Pai a 10! The highest quality of seafood, presentation, ambiance, service and experience is worth visiting no matter where you live in Kern County. Reservations are encouraged, especially on the weekends.

Keep in mind, Kan Pai does not offer takeout because the restaurant does not use any preservatives, and the quality of the entree would be compromised otherwise. bakersfieldlife.com

41

FOOD AND WINE

FULL-BODIED FOR THE FALL Cooler season introduces big, bold, flavorful wines, including these 6 favorites

By Robert Tapia

Photos by April Massirio

A

utumn is just around the corner and for many of us, this season brings about some welcoming changes, including a drop in the temperature. The cooler climate and shorter daylight hours always seem to introduce traditional, rich and heavy dishes, along with big, bold wines.

The staff at Imbibe Wine and Spirits Merchant is constantly tasting and seeking out wines that are the best examples for their varietal or category.

This is usually done daily in-store with winery representatives, or store personnel often hits the road to attend trade tastings. But our favorite way to taste is spending time in wine country.

Here are a few staff favorites that we know you will “fall” in love with.

Union Wine Underwood 2012 Pinot Noir, Oregon ($11.99) The Underwood pinot noir exhibits aromas of plum, blueberry and raspberry. The palate is filled with sweet raspberry and cherry fruits with warm cocoa tones. This wine’s brightness and fine tannins come together in a fruit-laden finish. Enjoy it with grilled cedar plank salmon.

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October 2013

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The Taste of Home Cooking School, presented by Smart & Final, will be held Nov. 12 at Rabobank Theater.

weight, the grenache provides a red fruit character of strawberry and raspberry while the syrah adds the dark plum fruit, black olive tones along with black pepper. This wine is a perfect pairing for roasts, beef stew or my favorite — shepherd’s pie.

Chateau La Clotte-Fontane 2011 Languedoc, France ($9.99) Wines from the Languedoc region of France are so often overlooked but provide some of the best values for everyday enjoyment with food. Languedoc is located along the Mediterranean coast of France. The Chateau La Clotte–Fontane Red is a blend of 60 percent grenache and 40 percent syrah. Medium-bodied in

The Bakersfield event is one of the biggest of its kind on the West Coast.

Local sponsors include Bakersfield Heart Hospital, Eagle Mountain Casino, Urner’s and The Bakersfield Californian.

The shopping bazaar starts at 3:30 p.m. The Cooking School begins at 6 p.m. Tickets are on sale now. The cost is $15 for general admission and $35 for VIP, which includes a cookbook set, backstage pass, meet-and-greet and preferred seating. Each ticket holder also gets one of three digital subscriptions to Taste of Home magazines and a goodie bag.

Guarantee Shoe Center will also be raffling away a pair of Ugg Classic Short boots, valued at $170.

Tickets/more information: ticketmaster.com or 800-745-3000. Vendor information: 395-7586 or mpatel@bakersfield.com

Chateau Domeyne 2009 St. Estephe, Bordeaux ($32.99) This estate was recently purchased by the Lurton family that also own second classified growth Chateau Durfort-Vivens in Margaux.

Its vineyards are located next to the famed property Chateau Calon–Segur. This wine has been touted by many in the wine industry as a property to watch and is on the rise. The blend is comprised of 60 percent merlot and 40 percent cabernet sauvignon. This wine is dark in color and displays a big, rich nose of dark cherries, cassis, coffee tones and mocha-laced oak.

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Cloudy Bay 2012 Sauvignon Blanc, New Zealand ($29.99) Chardonnay is still considered the king of white grapes for many, but we tend to lean toward sauvignon blanc for its crisp acidity, touch of minerality and fresh tropical flavors.

The Cloudy Bay 2012 sauvignon blanc shows lifted notes of elderflower, green lime zest and stone fruit. The palate is ripe, fine and succulent, offering zesty ripe citrus flavors coupled with an edge of minerality and sweet herbs. A small barrel ferment component gives balancing flesh to the wine’s crisp refreshing acidity.

Try it with pan-seared scallops drizzled with a ginger-lime beurre blanc sauce.

Vistalba Corte C 2011 Malbec-Cabernet Sauvignon, Argentina ($14.91) The bubble has not yet burst for hearty Argentine reds.

We have found another wine that over delivers for the money.

The blend is 80 percent malbec and 20 percent cabernet sauvignon.

The malbec provides flavors of blackberry and blueberry fruit. The dark plum and spicy tones come from the 20 percent cabernet sauvignon, which also provides some backbone and weight. The tannins are firm but well integrated. The Corte C will match well with slow grilled tri-tip or a medium-rare flat iron steak served with a chimichurri sauce.

The event will feature a shopping bazaar and live cooking show hosted

by Kristi Larson. It’s named after the No. 1 cooking magazine in the world that features recipes from subscribers, tested in kitchens and published.

Continued on page 44 bakersfieldlife.com

43

Continued from page 43 This wine will age effortlessly for 15 years or more, but with a well-timed decant, will match perfectly with herb-crusted rack of lamb.

Meyer Family Syrah 2009, Mendocino County ($24.91) Syrah has many identities in California due to the varying climates and locations where it is planted. The Meyer Family syrah is considered a cool climate syrah due to its growing source in the little known Yorkville Highlands American Viticultural Area. This appellation consists of approximately 40,000 acres straddling Highway 128 between the Alexander Valley to the southeast and the Anderson Valley to the northwest. The cooler climate ensures a great balance of acidity, which preserves the fresh dark berry and blueberry flavors found in this wine. With the increased use of neutral oak, this wine remains balanced and focused as well as providing firm but supple tannin structure. My experience with this wine usually calls for short-term cellaring of three to five years, but the 2009 is more approachable than in past years. Pair it up with braised short ribs or herb-crusted rack of lamb.

— Robert Tapia is the general manager at Imbibe Wine and Spirits Merchant, 4140 Truxtun Ave. (imbibewine.com, 633-9463)

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Bakersfield Life Magazine

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FOODIE

Richard Beene chops herbs as he prepares herbed baked eggs.

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October 2013

Toasted French bread.

Eggs are poured over a bed of spinach.

RICHARD BEENE President/CEO of The Bakersfield Californian brings Southern, vintage and healthy cuisine to the kitchen Compiled by Hillary Haenes

Photos by Michael Lopez

E

ven though Richard Beene — president and CEO of The Bakersfield Californian who writes a popular column in the newspaper — has lived in Bakersfield for 19 years, he is still in touch with his Southern roots.

“I was reared on bacon, fried chicken, cornbread and collards. Southern food is good for my soul but not my diet,” said Beene, who grew up in Atlanta.

Occasionally, this foodie may make a hearty soup and cornbread during the cooler months, but for the most part, he cooks nutritious, healthy meals five times a week. Beene enjoys eating lots of vegetables and fish and creating flatbread pizzas, as well as any dish with eggs (try his recipe for “herbed baked eggs” highlighted here).

COOKING ADVICE When I developed an interest in cooking: After my divorce, I threw myself into cooking. I live in an 100-year-old home with a tiny kitchen, but it works for me.

Beene shows his finished product — herbed baked eggs with toasted French bread.

How often I cook: Almost nightly, but I try to have neighbors or friends over at least once a week. If I am going to cook, I would rather cook in volume.

Everything is better with: Bacon.

My specialty: Herb baked eggs over a bed of spinach.

I always mess up: I don’t bake. It’s too scary.

Continued on page 48 bakersfieldlife.com

47

Continued from page 47 One of my cooking secrets: I restore vintage Griswold and Wagner cast iron skillets. Nothing works better than vintage cast iron.

Inspiration for a new dish: I follow food blogs and food photos on Instagram. I am an expert at stealing recipes.

One ingredient that I love to use: Garlic.

Famous chef I’d like to meet: Ina Garten. She is an amazing cook and makes it all look so easy.

Dream kitchen appliance: A real pizza oven.

GLOBE-TROTTING Favorite local restaurant and my order: Uricchio’s Trattoria. They have a fabulous linguine with clams in a white sauce.

Best culinary destination: Madrid, Spain.

Most expensive meal: A five-course meal at Le Jules Verne restaurant in the Eiffel Tower.

Weirdest food I like: Live, fresh baby eels cooked in hot virgin olive oil.

TOOLS OF THE TRADE Favorite piece of cooking equipment: The 10-inch cast iron skillet given to me from my late mother.

Must-have kitchen tools: High-end cutlery is a good investment. I like the Japanese Shun knives. Plus, Le Creuset and All-Clad cookware.

Go-to cookbooks: Any of Ina Garten’s many cookbooks.

Spice cabinet necessities: You can make anything with garlic, sea salt and ground pepper. But I always have on hand oregano, basil, bay leaf, cilantro, parsley, thyme, rosemary and red pepper flakes.

Favorite cooking show: “Barefoot Contessa.”

Ingredients that I dislike: Curry.

A FEW OF MY FAVORITE THINGS Always in the fridge: Eggs, capers, prosciutto, mustard, lemons, fresh buffalo mozzarella, butter, parmesan cheese and bell peppers.

Wine: Chilled chardonnay in the summer and a zinfandel in the winter.

Comfort food: Kale and white bean soup with cornbread in the winter.

Soup: Summer chilled cucumber soup or a hearty bean and spinach soup in the winter.

Family recipe: Southern cornbread covered in beans cooked in ham hocks.

My splurge: Shun cutlery.

Herbed Baked Eggs Ingredients 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated parmesan 6 extra large eggs 1 bag of fresh spinach 2 tablespoons heavy cream 1 tablespoon butter Kosher or sea salt and freshly ground pepper Toasted French bread Directions: Preheat broiler and place the oven rack 6 inches below the heat. Cook and reduce the spinach in olive oil and set aside. Combine the garlic, thyme, rosemary, parsley and parmesan and set aside.

Crack three eggs into each of two small bowls without breaking the yokes. You will not be cooking in these bowls. Set aside.

Place two individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the boiler for three minutes.

Remove when it is hot and bubbly. Put

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Bakersfield Life Magazine

enough cooked spinach over the top of the melted cream and butter, just enough to cover the bottom of the gratin dish. Then, carefully pour three eggs into each gratin dish and sprinkle evenly with the herb mixture. Then sprinkle liberally with salt and

October 2013

pepper. Place back under the broiler for 5 minutes until the white of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven.

Allow to sit for one minute and then serve hot with toasted bread.

Richard Beene takes photos of food he’s prepared and shares his favorites on Instagram, like these.

Top, from left: flatbread pizza, arugula salad. Bottom, from left: roasted chicken, soup, and Griswold cast iron skillet.

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49

E N T E R TA I N M E N T

HALLOWEEN AT THE MUSEUM New family event — Halloween Town — opens this year with Talladega Frights at the Kern County Museum

The grim reaper walks through Safe Halloween at Kern County Museum.

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Visitors to Halloween Town at the museum will find a fun, familly-friendly atmosphere.

PHOTO BY HENRY A. BARRIOS

T

hese are scary times for Bakersfield businesswoman and writer Dana Martin, whose head seems as if it is spinning like a bad horror movie as October encroaches.

“What month is it?,” she asks with a laugh.

From now until early-November, everything will have to take a back seat to her baby, Talladega Frights, Kern’s popular haunted attraction that is moving to a back lot adjacent to the historic — and some say haunted — structures of Pioneer Village as

PHOTO BY CASEY CHRISTIE

By Lisa Kimble

PHOTO BY HENRY A. BARRIOS

Zombie X attraction is back at Talladega Frights.

part of the Kern County Museum’s month-long “Halloween Town.”

“For the first time, Kern families will have a non-scary option for a fun, fall family atmosphere,” Martin said. “Until now, families would come and hang out in our dirt area while their children went through the haunt, and they would stay for hours with nothing to do.”

The much-anticipated Halloween Town aims to harken back to the family-friendly days of old-time carnivals and harvest festivals, culminating into the largest “Safe Halloween” event the museum has ever hosted and commemorating three decades of Safe Halloweens at the museum.

“We’re very excited about partnering with Talladega Frights/Night Terror Productions for this coming holiday season, and I think we are a perfect fit,” said Kern County Museum Executive Director Roger Perez.

‘HAUNTING’ INDUSTRY Talladega Frights began as a “home haunt” on Talladega Court in northwest Bakersfield in 2005 and was the brainchild of homeowner Mike Wilbur. For the Dana Martin uninitiated, there are three levels within the “haunting” industry: home haunts, pro haunts and charity haunts. Mainly for friends and neighbors, Wilbur didn’t charge admission, and every October it drew upwards of 2,000 people.

Three years later, Talladega outgrew its cozy cul-de-sac and went “pro” at the Fruitvale-Norris Park. Martin, on assignment for the then-Northwest Voice, paid a visit, and her inner hauntress was awakened.

“My daughter joined the group of actors, and not wanting to leave her there, I hung around and made myself useful with props, masks and helping out,” she recalls.

It wasn’t long before Wilbur appointed Martin as Talladega's “Haunt mom.”

A multi-billion dollar a year industry, spooking people is big business, second only to Christmas in holiday sales. Halloween events rake in upwards of $500 million in tickets purchased. Martin now

Continued on page 52 bakersfieldlife.com

51

Continued from page 51

Halloween at the Museum Admission into “Halloween Town” allows visitors into the Kern County Museum — 3801 Chester Ave. — featuring a number of family activities. Inside, visitors can enter “Talladega Frights” and “Zombie X” for extra admission fees. Combo rate for Halloween Town, Talladega Frights and Zombie X is $27.

Events will be featured 24 nights, Thursdays through Sundays, starting Friday, Sept. 27 and ending Nov. 3.

attends haunt conventions around the country devoted to owners of haunted attractions.

“I don’t like scary movies, but I love this industry,” she said.

Talladega Frights and Zombie X What: Indoor and outdoor haunted attraction; Zombie “x-termination” paintball ride Cost: $10 each Details: talladegafrights.com, info@talladegafrights.com or 731-3327

Safe Halloween What: Family tradition at the museum in its 30th year, featuring trick-or-treat stations, carnival, iceskating rink and other attractions.

When: Oct. 30 and 31 Cost: $10 ($8 for museum members) Details: kcmuseum.org or 868-8400

Halloween Town What: Carnival games, pumpkin patch and pumpkin cannons, rock wall, redal karts, sledding hill, gem mining, hay ride, bounce houses, a super slide, food and more.

Cost: $10 Details: BakersfieldHalloweenTown.com or 868-8400

PARANORMAL PRODUCTION Martin now co-owns Talladega with Wilbur and also owns The Raven’s Gate, a 21-acre haunt site near Fresno.

“We create realism,” she said. “We erect a house from the 1950s, with real medical equipment and a movie-quality set.

It’s not just bats, skeletons and people jumping out.”

And in trying to give people something fun, Talladega also aims to give families value. An estimated 28,000 people have experienced Talladega Frights as it mushroomed from a quirky neighborhood attraction to an annual community event. This year, nearly 100 people — including 80 actors — are involved in the production.

“That is my passion, to work with these young people and uplift them,” said Martin, more Mother Hen than ‘Haunt mom’ these days, helping steer kids who are still finding their way in life. “They do it because they love it — they absolutely love it.”

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Bakersfield Life Magazine

October 2013

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E N T E R TA I N M E N T

VINCE GILL: NO STRANGER TO BAKERSFIELD

Vince Gill will appear with Paul Franklin Oct. 25 at the Rabobank Arena.

Compiled by Hillary Haenes

V

ince Gill is no stranger to Bakersfield. In fact, this talented country music singer-songwriter still remembers his first gig here, inside a lounge of a bowling alley. And through the years, Gill has graced the stages at Buck Owens’ Crystal Palace and The Fox Theater. On Oct. 25, he’ll perform with buddy and steel guitarist Paul Franklin at Rabobank Theater on their tour for their new album titled “Bakersfield.”

Gill, an Oklahoma boy who moved to Southern California at age 19, soon built a relationship with Buck Owens and his family. A few years later, Gill was introduced to Merle Haggard.

“The fact that I knew them both to the degree I did was even more inspirational to the making of this record for me,” Gill said.

Bakersfield Life had the opportunity to chat on the phone with Gill about partnering with Franklin on this album, what 54

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October 2013

PHOTO BY JIM WRIGHT

Country star reviews new album, shares love of ‘Bakersfield Sound’

it meant to record historic Buck and Merle songs, and why he’s looking forward to coming back and playing for our city.

Editor’s Note: This interview was edited for length.

For a full interview — including Gill’s favorite memories of Buck and Merle, his take on today’s country music industry, and his favorite Bakersfield hangout — go to bakersfieldlife.com.

Why did you decide to partner with Paul Franklin on this album, and how did the idea for “Bakersfield” come about?

Paul and I play together with a band called the Time Jumpers. It’s a Western swing band that we play with every Monday night in Nashville. We’ve been friends for over 35

With so many great Buck Owens and Merle Haggard songs, how did you narrow your list to record only 10 songs?

We could have picked any Buck song and any Merle song and been fine. … We found a couple of Buck songs that neither one of us knew. The two songs were “He Don’t Deserve You Anymore” and “But I Do” ... We couldn’t have missed with any songs we chose by those guys. To actually finally record them, play them and sing them was an even better testament to the greatness of those two men.

What did it personally mean to record this album?

I love those guys. They have always been my two favorites, so it made sense that we weren’t just dong something that we thought was a lark. Their music was so ingrained in our childhood because of the age that Paul and I both are. He’s 59, and I’m 56. And at that age, we were 6 or 7 years old. They’re a big part of our history. I think we were just trying to interpret what we learned from them and say ‘thank you’ to them and honor them.

What’s your favorite song on the album?

Gosh, of the Merle stuff, probably “I Can’t Be Myself Without You.” That one has been attached to me the longest. I’ve been singing that one in clubs my whole life. When I discovered that song it was not one of the more famous of Merle’s songs, but I’ve just always loved the lyric of it.

And for Buck, it was “Together Again.” I think that’s got to be in the top 5 all-time greatest country records ever made.

It’s one of those things where the best song had the best singer and the best steel solo had the best record.

When you hear the following words, what do you think about?

• Bakersfield Sound: Buck and Merle. Steel guitar. Telecaster.

• Crystal Palace: You have to think of Buck ... and maybe the chicken fried steak.

• Buck: I just loved how he sang, how he wrote songs and how his band interpreted his music. That early Buck stuff was country at its core.

• Merle: They talk about him as the “poet of the common man.” That doesn’t even do him justice — he’s far greater than that. … He’s still writing great songs today, 50 years later. I think he epitomizes everything I always tried to be — an incredible singer, an incredible songwriter, and an incredible musician that knew the value of other musicians.

PHOTO COURTESY OF VINCEGILL.COM

years and played a lot of music together. I thought the idea of doing a duet record together might be something unique.

I said, ‘We could do some Buck songs and some Merle songs and really feature the steel guitar and my guitar playing.’ … I was getting ready to make a new record, and I didn’t think they [MCA Records] would have any interest in it. I played it for them and they kind of went nuts and said, ‘I think we can do something with this.’ We were jumping up and down that a big, powerful company like that would want this record. It’s got a lot of neat history behind it, and there is a curiosity about a record like this.

Vince Gill, left, and Paul Franklin have released their new album, “Bakersfield.”

Vince Gill featuring Paul Franklin

And he told the truth.

He told the truth better.

When: 7:30 p.m. Oct. 25 Where: 1001 Truxtun Ave., Rabobank Theater Tickets: $46 to $70 Information: Visit rabobankarena.com.

What are your general thoughts on Bakersfield?

What I like is that it reminds me of home.

I’m from Oklahoma, and I know that it sounds crazy to say Bakersfield reminds me of home. I think the real reason I’m drawn to what the West Coast did for music was because those people all migrated from the parts of the country that I lived in — the Dust Bowl people went every which way. A whole bunch of them went West, and it feels like they took the beer joints with them. When they got out there, it was a great place to scratch a living out of the dirt. It was great agriculture there in that part of the state of California, and it might have been like what Oklahoma and Texas looked like — that middle section of the country that digs life out of the dirt.

Why are you looking forward to coming back and performing in October?

We didn’t even plan this. That’s what’s so beautiful. I’d already had this date on the books some time ago. I had a West Coast tour booked six months ago before we even finished this record. … They put this record on the fast track to get released and I thought, ‘Oh my God, we’re going to get to play Bakersfield with this record.’

It’s going to be a huge deal for Paul and I because of that region. I just wish people knew the impact that era of music had on the world. It was unbelievable, and it’s my favorite of country music’s history. bakersfieldlife.com

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HOMETOWN HERO

SONDRA L. HELTON Deputy Commanding General, Operations Sergeant Major, U.S. Army

S

Sondra Helton, left, with her mother, Frances I. Bratton, in 2008 at the U.S. Army Sergeants Major Academy in Texas.

PHOTO COURTESY OF SONDRA HELTON

ondra Helton, a 1985 graduate of South High School, has served in the U.S. Army for 28 years. Today, the 46-year-old is a deputy commanding general, operations sergeant major at U.S. Army Reserve Command headquarters in Fort Bragg, N.C. During her time serving here and abroad, her biggest fan and supporter, she says, was her mother Frances Ida Bratton, who died in August 2012. Helton said she dedicates her service to her mother, a longtime local hairdresser.

Why I joined: I was ready for a change and a challenge and to travel to new and interesting places.

Where I’ve been deployed: Baghdad, Iraq to support Operation Iraqi Freedom III, V and VI and mobilized in support of Operation Desert Storm. Throughout my military career, I’ve served in active duty and reserve leadership positions across the United States.

My greatest military accomplishments: My promotion to first sergeant while safely bringing back all 220 soldiers in my unit — 321st Tactical Human Intelligence Company — from our tour in Iraq, supporting Operation Iraqi Freedom in 2005.

Awards: Bronze Star, meritorious service medal, Army commendation medal, Army achievement medal, Army good conduct medal, armed forces reserve medal, national defense service medal, Iraqi campaign medal, global war on terrorism service medal, and overseas service ribbon, among many others.

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October 2013

Sondra Helton, right, with company commander Titus Brown and troops in 2005 in Bagdad, Iraq.

PHOTO COURTESY OF SONDRA HELTON

Compiled by Bakersfield Life Magazine

My greatest challenge: Overcoming the prejudice of being a female in the Army, especially as a senior leader.

However, it’s those very challenges that I feel have made me a stronger and better leader. It has enabled me to place myself in the shoes of others in many situations and assist them to overcome and not tolerate, nor condone, a hostile work environment.

My recent accomplishments: My selection to serve as an executive officer to the Army reserve command sergeant major and to serve as a senior enlisted advisor to the deputy commanding general of operations from a population of more than 227 sergeant majors.

What I like most about my job: I enjoy assisting, serving and advising soldiers for the greater good of the Army reserve. This includes influencing more than 200,000 soldiers across the United States, Hawaii, Puerto Rico and Germany.

How I stay connected to family and friends back home: I primarily stay connected via email and now as a Facebookian! It is great to be connected with so many of my friends from South High School and the Class of 1985 again.

What I miss most about Bakersfield: I miss my family the most, especially my father and stepmother, James and Jannie Helton, my sister and brother-in-law Debbie and Zack Arnold, and my nieces!

Valuable advice I learned while in the military: Always do your best while living up to the Army values: loyalty, duty, respect, selfless service, honor, integrity and personal courage. I have learned that strong leaders with the right motivation can change soldiers’ lives.

Favorite activity in Bakersfield: Enjoying the good food and live music at Narducci’s Cafe with my family and friends.

Something I’d like to accomplish next? I want to retire from the Army and transition out of the military, while becoming a Department of the Army Civilian. After serving the government in this role, I plan to retire to Asheville, N.C., travel and get married. My long-term goals are to be completely retired by the age of 50, go back to school, and finish my degree in finance, complete the tax preparation course, attend culinary school, and travel to all 50 states.

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ON THE ROAD

Bakersfield Life Magazine's assistant managing editor Jorge Barrientos takes the Subaru XV Crosstrek in the hills northeast of Bakersfield.

SUBARU XV CROSSTREK All-new crossover looks like an SUV, powers like an off-road vehicle, saves gas like a hybrid

By Jorge Barrientos

Photos by Michael Lopez

L

ast month, the Wall Street Journal reported that Subaru had a problem automakers would love to have.

The company was selling so many cars in the United States that it was having a hard time keeping up with the demand.

Subaru sales in the United States were up nearly 30 percent in the first half of 2013, more than three times the market overall. And it’s partly due to the all-new Subaru XV Crosstrek.

In short, here are a few reasons Americans are loving the Japanese import so much: • The crossover SUV is built for everyday driving but 58

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October 2013

flaunts all-wheel-drive and excellent ground clearance that is also ideal for some rugged action.

• Insurance Institute for Highway Safety recognized the XV Crosstrek as its “top safety pick.”

• And it’s fantastically fuel-efficient, boasting 25 city and 33 highway mpg. Every Crosstrek is rated as Partial Zero Emissions Vehicle, or PZEV. The combination is the reason Bakersfield’s Sangera Automotive Group says the XV Crosstrek is a hot sell locally, too.

“You don’t typically find an SUV with this kind of gas mileage,” said Nick Lightle, sales manager for Sangera.

I took the XV Crosstrek throughout Bakersfield for a couple of days. On the streets, it coasted seamlessly, thanks to the “continuously variable transmission,” or CVT. No more jerking, the Crosstrek’s CVT makes it so it shifts flawlessly.

I also took it out on some bumps and hills northeast of Bakersfield, near Lake Ming and Hart Park. The Crosstrek powered over rough roads like a monster truck. The reason is because of its 8.7-inch ground clearance. Available paddle shifter can be used for manual muscle.

“You don’t ever have to worry about getting stuck,” said Subaru sales specialist Brandon Row. As for safety, the XV Crosstrek earned a “good” rating — the highest rank for IIHS — in the moderate overlap frontal, side, rollover and rear impact evaluations. In fact, all Subaru

Bakersfield’s Sangera Automotive Group has been selling plenty of the Subaru XV Crosstrek.

The XV Crosstrek is spacious like a SUV, but has gas efficiency like a hybrid.

It’s all in the details Mileage: 28 city, 33 highway Price tag: Starting at $22,995 (Test drive model, XV Crosstrek 2.0i Limited: $27,574)

models have been recognized as IIHS “top safety picks” for four consecutive years.

The XV also comes with a roof rack, making it perfect to strap in your action sport equipment for a great day in the mountains or the beach, for example. The trunk space is ideal and seats fold down nicely, too. The interior guarantees plenty of room for you and your friends and family.

Technology perks include an easy-to-use media system with Bluetooth and an awesome sound system, navigation and backup camera, among others. And still other features include heated seats, defrost mirrors and a fantastic warranty (three year, 36,000-mile basic; five year, 60,000-mile powertrain; and three year 24/7 roadside assistance).

“There’s a misconception that Subaru is an expensive brand,” Row said.

“That’s not true. You get a lot of features included for the money.”

Bakersfield has sold The 2013 XV Crosstrek plenty Crosstrek’s since comes in two trim levels.

Sangera got them about six months ago. Buyers include more adventurous drivers, like one from Tehachapi who lives on the sloppy hills there, or another from Colorado, who drove the car all the way the Bakersfield dealership.

The 2013 Crosstrek available now comes in two trim levels: Premium and Limited, the latter of which comes with leather and CVT transmission.

In all, if you’re looking for a car that behaves like an off-road SUV, and even looks like one, but gets you efficient gas mileage like a hybrid, the Crosstrek is for you.

What makes the Subaru XV Crosstrek stand out from others? The 2014 Crosstrek is designed to handle multiple lifestyles. It has the brawn of an SUV, yet it stays compact. It is a practical hatchback that rides like an SUV. It has the handling of a car, yet the versatility of an off-road vehicle. The 2014 Crosstrek also has a much higher ground clearance than most crossovers. Paired with the Subaru symmetrical all-wheel drive, this vehicle can go almost anywhere. Wide angle doors offer easy access to a very open and evenly spaced interior. The 2014 Crosstrek starts at a Premium trim level, meaning that items such as Bluetooth, heated seats, and cruise control are standard. In short, the 2014 Subaru Crosstrek is a very affordable, well-equipped go-anywhere vehicle.

5 best features 1) Symmetrical all-wheel drive; balanced powers at all times.

2) Fuel economy: up to 33 mpg highway, highest among competitors.

3) Ground clearance: 8.7 inches, versatility for different terrains.

4) Interior space: maximized leg, elbow and overhead clearance; 52 cubic feet of space, with rear seats folded down.

5) Sleek design: 17-inch black aluminum sport wheels, hawkeye headlights, and bold body style lines.

Target customer: The Subaru Crosstrek is designed to attract a younger consumer with an active lifestyle.

The Subaru XV Crosstrek is perfect for… multiple demographics. Whether it be for a college student, a soccer mom, a business professional, or an outdoors enthusiast, the Crosstrek is capable of complimenting their lifestyle.

Three words that define the Subaru XV Crosstrek: Confidence in motion.

What do you like most about the Subaru XV Crosstrek? I love the versatility of the Crosstrek. It’s a vehicle that is fuelefficient, its symmetrical all-wheel drive system can take it anywhere, it has room for a family of five, and it comes standard with the electronic components such as Bluetooth, and USB/mp3 connections that I need on a daily basis.

Source: Hassan Halevy, Director of Marketing, Bakersfield’s Sangera Automotive Group

bakersfieldlife.com

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WHY I LIVE HERE

THE BRUMMERS Bakersfield natives return to hometown after a decade away — and they love being back!

By Bakersfield Life Magazine

A

PHOTO BY APRIL MASSIRIO

PHOTO COURTESY OF THE BRUMMER FAMILY

manda and Chuck Brummer were born and raised in Bakersfield, loved living and working here and decided to raise their two sons here.

But 12 years ago, Chuck’s work sent him to Lancaster, and the family followed. Just a few months ago, Chuck transferred once again — back to Bakersfield.

“We are so happy to be back,” Amanda Brummer said. “It has the best family-owned restaurants, incredible entertainment and fun events. Plus we are back home near our family!”

Family: Chuck and Amanda, and sons Cole and Cade,

who live in Kansas. Cade is a starting pitcher at the University of Saint Mary in Leavenworth, Kan., where he’s a junior. Cade also played baseball at the university, graduated in May and joined the Leavenworth Police Department.

Jobs: Chuck is the sales manager for Kern Machinery; Amanda is an English-language arts/social studies teacher and works for the McCright Agency.

What surprises me most about Bakersfield: There is a lot more traffic than we remembered!

How I relax in Bakersfield: We enjoy taking long walks around our neighborhood (in north Bakersfield).

Interesting fact: Chuck coached baseball at Paraclete High School in Lancaster. Now three of his former players are playing at Cal State Bakersfield. We are very excited to cheer them on this year!

What I enjoy most about living here: Bakersfield has the best family-owned restaurants. It’s a happy dilemma every time we eat out! We are also enjoying reconnecting with our family and friends. We really missed them.

Where you will usually find me eating lunch or dinner: We love Luigi’s for lunch and Wool Growers Restaurant for dinner.

Bakersfield is famous for… Country music, farming, oil.

Favorite community event: We had an absolute blast at the Kern County Nut Festival. Bakersfield has a ton of excellent community events.

The positive list I think Bakersfield would rank near the top: Bakersfield is definitely a leader in agriculture.

My favorite SatCole, left, and Cade urday activity: Mass Brummer at University of Saint Mary. at Our Lady of Perpetual Help Church, dinner and maybe the Bakersfield Speedway.

If I want to get out of town, I go to… Los Angeles (we are huge Dodgers fans) or hanging out on our friend’s boat in Long Beach.

Perfect date night in Bakersfield: Dinner at Wool Growers and a “black and white” at Dewar’s Ice Cream.

— Do you know someone from outside of town, state or country who now calls Bakersfield home, and is proud of it?

Please let us know. Email us a name and contact information to bakersfieldlife@bakersfield.com with the message subject line: Why I Live Here.

Chuck and Amanda Brummer

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October 2013

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SANDI TAYLOR New Bakersfield College interim athletic director recently reached milestone 500 wins as softball coach

By Stephen Lynch

I

t’s a milestone that most coaches can only imagine of ever reaching in their wildest dreams. But for longtime Bakersfield College softball coach Sandi Taylor, 500 wins became a reality this past April, when she guided the Renegades to a 9-8, come-from-behind victory against Fullerton College.

Taylor, who took over the BC softball program in 1991, wrapped up the 2013 season with a 500-441-3 career record as a junior college head coach.

“It means that I’ve coached a lot of games,” Taylor said jokingly about her big accomplishment. “Seriously, it’s quite a big deal to win 500. It’s hard to imagine that you have that many wins. It’s just a tribute to all the players and coaches and all the hard work that everybody has put in all these 23 years.”

Recently, in an unplanned move, Taylor stepped down as head softball coach at BC to concentrate on her new duties as the school’s interim director of athletics. She replaces Ryan Beckwith, who resigned.

Taylor will still be a part of the Renegades softball team this coming year as what she terms as “a behind-thescenes” assistant coach. She hasn’t ruled out the possibility of returning as the BC softball coach sometime in the future.

For now, Taylor can look back at her long list of achievements as the Renegades’ dugout boss. Under her guidance, BC made the postseason 15 of 23 years and won league titles in 1997, 1998 and 2005.

Taylor was selected as the Western State Conference 62

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Former BC softball coach Sandi Taylor receives a plaque in 2003 after her 300th career victory.

She reached 500 wins this past season.

CALIFORNIAN FILE PHOTO

A L L-S TA R AT H L E T E

and Southern California Coach of the Year in 1997 and 2005.

“I have a philosophy about how to manage people and that is to try and encourage people to be the best that they can be, and the wins and losses will take care of themselves,” Taylor said. “If we learn to play the game of softball with the concept of trying to control the things we can control and let go of the things we can’t control, then we’re a lot more successful.”

During her tenure, Taylor’s on-the-field approach emphasized four key statistical categories: on base percentage, batting average with runners in scoring percentage, slugging percentage and fielding percentage.

College teams that did well in those categories, Taylor said, were successful.

Taylor’s road to becoming a coach began early.

She grew up in Tulare and attended a small country school.

— Sandi Taylor “I never had a (physical education) teacher,” Taylor said of her K-8 years. “It was one teacher, one class all day long. But I knew I wanted to be a P.E. teacher and coach in the fifth grade.”

Growing up at a time when girls’ sports weren’t nearly as prevalent as they are today, Taylor had to wait to get a chance to compete in organized athletics.

“

It gives me chills to think that I’ve had the opportunity to impact so many student-athlete’s lives.

”

Taylor is the new interim athletic director at BC.

PHOTO COURTESY OF BAKERSFIELD COLLEGE

Sandi Taylor

She practiced nine years with her dad’s Little League team before she ever got to play her first softball game.

Later, Taylor was a four-sport athlete at Tulare Western High School, competing in track and field, volleyball, basketball, and eventually softball, which wasn’t established as a high school sport until her senior year.

From there, Taylor went on to compete in three sports at College of the Sequoias before accepting a scholarship offer from Fresno State. Taylor helped the Bulldogs finish second place in the NCAA College World Series in 1982.

Born Aug. 11, 1960 in Tulare.

Coached volleyball and softball at Tulare Western. Led Mustangs to four straight league titles in softball to close out her high school coaching career.

Served as associate athletic director at BC for 15 years before becoming interim director of athletics at the school this past summer.

Teaches physical education at BC.

Helped start the BC women’s golf program.

Family includes Bob Taylor, who is deceased, and mother Mildred Taylor, who lives in Tulare. Her sister resides in Fresno and brother in Montana.

Hobbies include golf and traveling.

She spent the summer of 2008 traipsing throughout the United States in a motor home. On that nearly eight day trip, she drove about 8,500 miles.

In 1983, she became Tulare Western’s head coach. Then after eight years, in which she coached the Mustangs to an 88-50 record, Taylor took the head coaching job at BC. It’s a decision she’s never regretted.

“It gives me chills to think that I’ve had the opportunity to impact so many student-athlete’s lives,” Taylor said. “It’s very humbling to think about the opportunity to not only be involved in a game that you love and that you enjoy, but to be successful at it with some many people has been great.”

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63

TA L K O F T H E TO W N

VOICES OF THE PARKWAY

ALAN TANDY

By Brian N. Willhite

I

t’s been nearly two months since the ribbon was cut, and the Westside Parkway — Bakersfield’s newest freeway in nearly 40 years — was officially open to the public. The project is still only a step in the planned grand highway system here, with the Centennial Corridor and extension to Interstate 5 eventually coming, but the undertaking will change the way countless commuters travel east and west.

For now, no doubt the five-mile, $178 million Parkway is the talk of the town. Bakersfield Life reached out to some of the major players in the freeway’s construction to reflect on its debut, and what to look forward to next.

BRIAN CLAYTON Captain of east Bakersfield operations for the Bakersfield Police Department "We haven't had any major problems out there. We did some extra patrol when it first opened just because people weren’t real familiar with the roadway and how it’s laid out — just until they got used to it.

Traffic moves steadily on the new Westside Parkway near Calloway Dr. 64

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October 2013

CALIFORNIAN FILE PHOTO

Key officials, residents reflect on Bakersfield’s newest freeway, and the future

Bakersfield City Manager The voices from the public have been heard in the city manager’s office, and the overall consensus is that the Westside Parkway is a success so far, Tandy said.

“It’s been overwhelming and positive. Lots of people have mentioned to me about how they save 8 minutes each way to work, or they save 10 on the way in, and 20 on the way home.”

Looking forward, Tandy said that the city’s population grows at a steady 2.7 percent per year, and he expects that figure to stay accurate. He said he hopes enthusiasm will continue when the next phase of the parkway begins, specifically the Centennial Corridor.

“When it’s complete, it will truly be a big deal because then we will have our first east-west highway through town and take a lot of traffic off Highway 99.”

“For us here at the (police department), I know it benefits some of our officers because we can get from east to west a lot faster ...”

Looking forward, Clayton expects that traffic will slowly increase on the parkway over the next six months as drivers get accustomed to new routes.

LUIS TOPETE City engineer with Thomas Roads Improvement Program (TRIP), overseeing the Westside Parkway Traffic counts are not available yet to show how the new freeway is impacting drivers, Topete said, but it’s clear to him as a daily commuter that many are taking advantage of the parkway.

“It’s been a very nice drive all the way from my house into downtown on the side streets. It’s obviously a lot faster to go on the freeway but it’s significant how decongested those roads are now.”

TED WRIGHT TRIP program manager Wright has been working on the Westside Parkway project for the last 15 years and is pleased with what he sees, he said.

“We’ve received a lot of nice comments from people,” Wright said, showing one note in particular that read, “It’s a wonderfully designed freeway ... It relieves your stress levels 100 percent.” Wright chuckled at the note in appreciation.

Looking forward, Wright said he is also excited for the future of transportation in Bakersfield with projects on Morning Drive, which will extend Highway 178 a few more miles, as well as lane additions to Rosedale Highway and 24th Street. Centennial Corridor, too, is one more piece of the puzzle to improve roadways in Kern, he said.

AHRON HAKIMI Executive director of Kern Council of Governments Kern Council of Governments focuses on long-term transportation planning in Kern County. Shorter drive times, Hakimi said, will mean better air quality in Kern, too. The extra five to 15 minutes saved contributes in a big way.

"It’s good for Bakersfield, the state and the country.

Once it connects to 58, it will extend that benefit to hundreds of thousands of people.”

Continued on page 66

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65

Continued from page 65 Amy Jomeruck: “I used it yesterday to go to jury duty, and it was great; however, Rosedale and Calloway has become an even worse nightmare than it used to be.”

Your View

Ritch Murrell: “Once again the east side is underserved.”

We asked on Facebook if readers had noticed a difference in traffic around town since the Westside Parkway opened. Here’s what some of you said: Christina Goforth Griepsma: “If I had to go from my house straight to work, it would be amazing. But I have to go down Hageman, and it’s a nightmare.”

Debbie Hamilton: “It does nothing for Rosedale Highway; still the same.”

Daniel Celedon: “What’s the problem? I've used it several times. It’s great.”

Linda Hibbard: “There is really no relief for those of us trying to get out of the business area, where the only way in and out is where AAA Insurance is, and no easy access getting from there to Westside Parkway unless you endure dodging cars, and maneuvering over to get onto Mohawk. Bad design in that area.”

Lynn Phillips McDougal: “Evident someone’s using it by all the trash being dumped!”

Wendy Young Hundley: “I love it!”

Stewart Cockrell: “It’s been nice, but there is a much larger back up it seems at Truxtun and Oak. It will be great when it connects to 99.”

Aguila N. Luttrell: “Progress is better than NOT ... I love anything positive and the Westside Parkway was/is the right move for Bakersfield.”

Christine Luther Zimmerman: “I love the new parkway! It has definitely streamlined my commute.”

Bradley Pinnell Nope: “The parkway’s great ... if you live within a mile of it and you go downtown!”

Steve Loftus: “A ghost town every time I have been on it.

Another freeway to nowhere.”

Scott N Rae Johnson: “... Why can’t people see that this is an improvement for the City of Bakersfield, not a waste.

Seems to me that some people need something to gripe about.”

Source: The Bakersfield Californian Facebook

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Bakersfield Life Magazine

October 2013

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FOR A CAUSE

VIA ARTE Annual street painting festival — benefiting Bakersfield Museum of Art — brings out artists, kids, community

By Kaelyn De Leon

CSUB student Karime Olivares works with other art students on a piece at last year’s Via Arte.

CALIFORNIAN FILE PHOTO

Cuong Nguyen, who will take part in this year’s Via Arte, works on one of his chalk paintings.

PHOTO COURTESY OF CUONG NGUYEN

F

or the last 15 years this time of year, everyone from professional artists to high school students and aspiring child artists have flocked to blacktop streets of The Marketplace.

In one of Bakersfield Museum of Art’s largest fundraisers, they’ve created beautiful works of art using one of the most simplest of resources — chalk.

Inspired by the tradition of the Italian street painting festival known as I Madonnari, Via Arte has become Bakersfield’s own art tradition that has captivated artists from across the state, and community members who attend to witness masterpieces in the making.

“Every year, I look forward to witnessing the sense of camaraderie between participants and the public. Whether you are a working artist or an observer, there is something for everyone to enjoy during this artistic festival,” said Vikki Cruz, museum curator. “And although the works of art created, both large and small, are temporary, the experience and the memory of the event is everlasting.”

This year’s Via Arte, held during two days on Oct. 5 and 6, will feature vibrant art, live music, and the Via Bambino square that will let children explore their creativity.

Art viewing begins Saturday morning, with concerts and performances taking place Saturday and Sunday. Kid artists can create a masterpiece for $15 in the Via Bambino area, with chalk included.

FEATURED ARTISTS Each year, Via Arte showcases featured artists who have shown exemplary ability within the realm of chalk art. This year’s artists include Cuong Nguyen, Chris Brake, Lysa Ashely, Lorelle A. Miller, Gus Moran and Genna Panzarella. (To read about these artists, go to viaartebakersfield.com) For Nguyen — who follows the style of classical realism, creating art that appears so realistically beautiful that it seemingly mocks 68

Bakersfield Life Magazine

October 2013

834-7467

Kayla Melton at the 2010 Via Arte.

PHOTO BY FELIX ADAMO

8200 Stockdale | Stockdale & Gosford | www.bobbishallmark.com

a digital portrait with all of its detail — it will be his first time participating in Bakersfield’s Via Arte.

The Vietnamese immigrant came to America with a Via Arte passion for art that led him When: Oct. 5-6 to become a full-time painter Where: The Marketplace, and art instructor.

9000 Ming Ave. “Art brings me happiAdmission: Free (Optionness! I love to see how much al: Kid artists can create a the public enjoys seeing us masterpiece for $15 in the create art,” Nguyen said.

Via Bambino area, with chalk included.)

“Even though a chalk piece doesn’t last long, I enjoy More info: 323-7219 or visit viaartebakersfield.com. every minute of doing it. I don’t mind that my painting will be washed off after a weekend, because it will be the start of a new masterpiece.

He added: “There needs to be more events like Via Arte.” bakersfieldlife.com

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What is in a new

or rather, who

PHOTO BY FELIX ADAMO

street name?

From left, Shanderlynn Alfred, Sharon Toliver, Albert Prince and Brenda Prince at the opening of Tyree Toliver St. 70

Bakersfield Life Magazine

October 2013

CALIFORNIAN FILE PHOTO

The late Rev. Tyree Toliver

Local roads have been renamed after music stars, heroes and early pioneers

By Louis Medina

S

treets sometimes get renamed in our city to honor locals who, through their accomplishments, have contributed more than the average citizen to Bakersfield’s quality of life and sense of pride.

We thought our readers would enjoy learning a little about a few well-traveled streets of Bakersfield that have been renamed after prominent locals, and also what comes along with the name changes.

Man of God In late June, the four-block-long, north-south Hayes Street, leading to St. John Missionary Baptist Church on East Brundage Lane, was rechristened Tyree Toliver Street, after that congregation’s much-loved pastor of 50 years who died in 2008.

Neighborhood resident Manuel Ortiz, 67, recalled that a group from the church canvassed the neighborhood to get support for the name. He said the number on his house didn’t change and mail continues to be delivered on time even when addressed for Hayes Street.

“I like it,” said Manuel Ortiz, 67, who lives on the 200 block. “That’s what everybody wanted, so I went along with it.”

War hero Another street name that was readily accepted by the neighborhood was Clay Patrick Farr Way in northwest Bakersfield. In 2012, Main Plaza Drive, between Rosedale Highway and Hageman Road, was given the name of Clay Farr Centennial High School graduate and U.S. Army scout Farr, who was killed in action in Iraq in February 2006.

Unlike Tyree Toliver Street, however, there are no businesses or homes that open onto Farr Way, which has walls, and the backs of houses beyond the walls, on either side. It

Continued on page 72 bakersfieldlife.com

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Continued from page 71 is an “arterial” street, according to the City of Bakersfield Planning Department; therefore, no one in the neighborhood was affected by the name change.

Buck Owens Boulevard used to be called Pierce Road, named after Charles Clearance Pierce, a landowner whose property was first mapped around the late 1880s.

A clipping from an August 1996 “letter to the editor” of The Bakersfield Californian called the proposal to rename Pierce Road “ill advised,” because an important historical reference would be lost in the process.

Nevertheless, most businesses along Pierce in the late 1990s supported the renaming, according to Dwain Cowell, 79, who operated Dwain’s Diesel & Electric Repair Shop at 3775 Pierce Road at the time.

“When it went to the (county) supervisors, it went through on the first try,” he said, adding that the biggest inconvenience about the renaming was that street signs kept disappear-

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Bakersfield Life Magazine

October 2013

Country music legend Buck Owens, with his wife Jennifer, shows off the sign bearing his name in 1998.

CALIFORNIAN FILE PHOTO

Music legends

ing for a time, stolen by souvenir hunters.

The biggest convenience for Boot Barn Western & Work Wear, at 3913 Buck Owens Blvd., is not necessarily that it’s on Buck’s street, but that it’s close to his Buck Owens’ Crystal Palace live music and dining venue, said Boot Barn assistant manager Josh Tiger.

PHOTO BY CASEY CHRISTIE

PHOTO BY CASEY CHRISTIE

Vehicles speed down Merle Haggard Drive.

Out-of-towners come to visit the Crystal Palace, he said, and “they come here shopping for western clothes before going out for the night.”

As to Pierce Road, it still exists as a 600-foot little sliver of road lined by scrap yards stretching from State Road northwards to the Santa Fe Merle Haggard railroad tracks. Pierce Place also exists, which branches off, forming a Y. It looks like C.C. Pierce was not totally forgotten after all.

Merle Haggard Drive is a 3.5-mile section of 7th Standard Road, between Highway 99 and North Chester Avenue in Oildale, the musician’s birthplace. The formal dedication took place in February 2008.

Darla King, 52, runs Darla’s Daycare just half a block east from where Merle Haggard Drive turns into Manor Street. She is glad “The Hag” was honored with a street name, but is more glad Manor didn’t lose its name, as that would have forced her to get new business cards, checks, and possibly even a new business license, she said.

Continued on page 74

bakersfieldlife.com

73

CALIFORNIAN FILE PHOTO

east corners of the Merle Haggard Drive-Porterville Highway intersection.

“People ask, ‘Do you know how to get back onto 7th Standard?’ And I’m like, ‘You’re on 7th Standard’,” said The Barn’s clerk Delia Picos, 21.

Besides Merle and Buck, one other passageway was renamed in honor of another local music staple. An access road behind Rabobank Arena was named Korn Row, after the Bakersfield-born rock group.

The Bakersfield sign now spans across Sillect Avenue, which was named after the Sill family

Continued from page 73 The biggest inconvenience is that people get lost looking for 7th Standard Road, said King and clerks at the ampm, and “The Barn” Chevron gas stations on the northeast and south-

A family’s potato brand Sillect Avenue, which runs eastward from Buck Owens Boulevard, was actually named for and by the cattle and farming Sill family. The Sills, who came to the area in the late 19th century, acquired a property in the vicinity in a trade with the Kern County Land Company. The Sills farmed potatoes and had a brand called “Sil-lect.” They proposed the name to the city, which accepted it, but dropped the hyphen.

Town fathers, landowners, ranchers and sheepmen A number of other local streets are named after locals:

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Bakersfield Life Magazine

October 2013

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• Pacheco Road, for Manuel A. Pacheco, whose family established a ranch in the area in the late 19th Century.

• Williams Street, after H.F. Williams, a former land man for the Southern Pacific Railroad.

• Holtby Road and Jewett Avenue, for sheepmen Robert M. Holtby and Solomon Jewett, respectively.

• Beale Street and also Truxtun Avenue, for philanthropist Truxtun Beale, the son of General Edward Beale, founder of the Tejon Ranch. (The senior Beale, for his part, is the namesake of General Beale Road east of the city).

• Chester Avenue, after entrepreneurial brothers Julius and George Chester, who ran the city’s first general store (George) and published The Southern Californian — a precursor to the city’s current print daily (Julius).

• Wible Road in honor of developer Simon P. Wible, who built canals and drained swamps. Wible was spared from being renamed Oak Street, as its continuation north of Truxtun is called, thanks to impassioned locals in 1964 who advocated to keep the original street name.

Want to learn more?

Find more stories behind the names of these and other local streets at the Local History Room of the Beale Memorial Library, 701 Truxtun Ave. Hours are 1 to 6 p.m., Tuesday through Saturday. Materials cannot be checked out. Photocopies are 15 cents each.

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Links for Life’s legacy With the 21st year approaching, Links continues to serve local women, families facing breast cancer

A

s another October approaches, it is hard to believe that Links for Life has been assisting local women and families facing breast cancer in the Kern County community for the past 21 years.

This past fiscal year, we were able to provide the following services: • 5,267 phone calls fielded by the office.

• 234 walk-ins were assisted.

• 173 mammograms and 579 ultrasounds funded in Kern County.

• 410 fitted for wigs and head covers.

• 54 needle biopsies three positive diagnosis • 21 received bras/prosthesis.

• 20 to 25 women used support group services monthly.

• 45,236 were educated on breast health and Links for Life services.

As I begin my eighth year as the executive director of Links for Life, it is amazing to see the growth of our programs and services, volunteers and staff. The passion that this group has for the women and families facing breast cancer in Kern County is immeasurable! I feel so blessed to work with such a remarkable team.

We are a warm and compassionate organization that assists women and families when they are diagnosed with breast cancer. In our wig boutique, we do not only assist women diagnosed with breast cancer, we assist any woman who has lost her hair while going though cancer treatment.

Links for Life’s mission is to make available services that benefit people and families affected by breast cancer, challenge each Kern County woman to be aware of her breast health, promote support for those affected, and to educate the general public about breast health.

One of Links for Life’s main goals is to

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Bakersfield Life Magazine

October 2013

ensure that every woman in Kern County is able to receive breast cancer screening. We also provide wigs for cancer patients, and this past year, we opened our second wig boutique in the Comprehensive Blood & Cancer Center’s Breast Center. With the wig boutique in two locations, we were able to assist twice as many women throughout our community with wigs and head coverings.

We are also able to provide breast health seminars, college scholarships at Bakersfield College and Cal State Bakersfield and a support group for breast cancer survivors and their families.

We fund these programs and services through various annual events throughout the year. In October, we’ll have our “Paint the Town Pink” activities and Lace’n It Up kicking off breast cancer awareness month Oct. 1 with a lunch time walk. On Saturday.

Oct. 5, Tehachapi kicks off breast cancer awareness month with a Lace’n It Up breakfast walk. Oct. 17 is our annual luncheon and fashion show at the DoubleTree Hotel.

On April 26 and 28, Links for Life will host the 21st Annual Sharyn Woods Memorial Pro-Am Golf Tournament and Gala at Seven Oaks Country Club.

Along with private donations, bequests, grants, and outside sponsored events, Links for Life continues to assist the women and men in Kern County with breast and cancer services. For more information about events and services, visit linksforlife.org.

All the money raised in Kern County stays in Kern County. Thank you to all of the donors, sponsors, volunteers and staff for all you do for the women and families of Kern County.

Sincerely, Jennifer Henry Executive D irector,LinksforLife

Grace Abaya 3-year survivor

Chris Abbott

Ruth Adams

15-year survivor

7-year survivor

Irene Aguirre

Elaine Anderson-Dieter

6-year survivor

27-year survivor

Margaret Arakelian

Norma Armendariz

9-year survivor

5-year survivor

Mary Aslett

Mimi Audelo

1-year survivor

15-year survivor

Rosie Azevedo

Brenda Bailey

5-year survivor

4-year survivor

Links for Life

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Stephanie Baker

Diana Barajas

Mary Bernard

Mary Barron

Berverly Baxley

Kelly Bendert-Sanchez

Sarah Bentley

Jacare Bethea

19-year survivor

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Cheryl Biggar

Kelly Bishop

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Kathleen Bloom

Nellie Bolanos

Irene Bonner

Carolyn Bradford

Jacquelyn Bradley-Sanders

12-year survivor

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Nancy Brady

Charlotte Brandt

Linda Brenner

Stana Bright

Evonne Brown

Judy Buechler

Teresa Burns

Joyce Butcher

26-year survivor

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Julia Calvillo

Mary Camara

Mercedes Camarillo

Jeanne Cantrell

Darlene Casey

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Lois Caswell

Eleanor Chavez

11-year survivor

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Arlene Chuman

Bonnie Coats

Lee Cole

Nettie Collins

Linda Conner

Jacqueline Coppola

Betty Cotton

Jean Coulter

29-year survivor

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Juli Coulthurst

Connie Cowan

Mary Cruse

Virginia Cummings

Elsa Joyce Daves

Julia Davis

Shalanda Davis

Linda Decant

14-year survivor

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Links for Life

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Betty Denter

Kathy Dickey

Joy Dixon

Joy Doepel

Pam Dowell-Daft

Alicia Linda Dunham

Margaret Eads

Betty Eaves

27-year survivor

13-year survivor

22-year survivor

4-year survivor

6-year survivor

4-year survivor

7-year survivor

26-year survivor

Marlene Elbert

Barbara Ellis

Ginger Empey

Susan Ewens

Susie Florian

Julie Followwill

Sandy Foster

Irma Frank

10-year survivor

35-year survivor

18-year survivor

7-year survivor

2-year survivor

9-year survivor

13-year survivor

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Edyne Frassinelli

Henrietta Galaviz

Debbie Gallington

Beverly Gambini-Cagle

Pemma Garcia

Rose Garcia

Marilyn J. Gentry

Chris Gibson

22-year survivor

7-year survivor

12-year survivor

13-year survivor

21-year survivor

9-year survivor

7-year survivor

5-year survivor

Linda Glenn

Rita Gomez

Rosenda Gonzales

Sandra Gonzalez

Suzanne Gonzales

Karen E. Gould-Churchwell

Virginia Graham

Carole Gribben

49-year survivor

2-year survivor

9-year survivor

4-year survivor

21-year survivor

11-year survivor

23-year survivor

3-year survivor

Kristi Hatak Grohs

Natalie Grumet

Coleen Gundzik

Jennie Haberlander

Diane Haddock

Margaret Hadley

Bobbie Hake

Paige Halterman

4-year survivor

6-year survivor

6-year survivor

13-year survivor

3-year survivor

6-year survivor

3-year survivor

10-year survivor

Brigette Hamblet

Sherry Harrison

Linda Hartt

Sharon Hennick

Donna Herman

Diana Hernandez

Diane Heston

Vivia Hobbs

7-year survivor

7-year survivor

18-year survivor

15-year survivor

4-year survivor

5-year survivor

27-year survivor

1-year survivor

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Bakersfield Life Magazine

October 2013

Links for Life

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Valerie Hodges

Dorothy Hoffman

Dee Holder

Dorothy Hollingsworth

Arlene House

Marguerite Hughey

Helen Huntalas

Dona Hurt

20-year survivor

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4-year survivor

7-year survivor

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Olga Jacobs

Karla Jadwin

Carol Jett

Linda Jones

Marian Jones

Rhonda Jones

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Karen Kelley

41-year survivor

23-year survivor

12-year survivor

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George Ann Kerley

Debra Kemp

Rebekah Khan

Cheryle Kileen

Germaine Kimm

Kelly Kimmel

Debbie Kiser

Berna Koski

5-year survivor

5-year survivor

6-year survivor

14-year survivor

11-year survivor

1-year survivor

6-year survivor

2-year survivor

Armida Laddaga

Win Lambrix

Ginger Lane

Barbara Lechtreck

Kimberly Lee

Marie Lehmann

Connie Lenk

Saundra Loman

14-year survivor

2-year survivor

3-year survivor

4-year survivor

2-year survivo

13-year survivor

2-year survivor

10-year survivor

Janet Love

Esther Lozano

Phyllis Luckey

Mary Luna

Stephanie Lynch

Judith Malerich

Jan Maltone

Kay Marquez

2-year survivor

19-year survivor

6-year survivor

13-year survivor

11-year survivor

12-year survivor

10-year survivor

2-year survivor

Gwenetta Marshall

Casey McBride

Carolyn McCleod

Ann McCright

Naomi McCutcheon

Ethel Miksits

Geraldine Miles

Carolyn “Scottie�

Miller

3-year survivor

24-year survivor

18-year survivor

17-year survivor

13-year survivor

8-year survivor

21-year survivor

11-year survivor

bakersfieldlife.com

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Links for Life

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Alice Mills

Sharon Moore

Linda Morales

Bronwyn Mullen

Jill Mushaney

Mandy Muth

Pat Napier

Lynn NesSmith

26-year survivor

9-year survivor

12-year survivor

20-year survivor

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2-year survivor

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Karen Neukom

Teri Nixon

Edna Norwood

Sue Norwood

Joann Nunn

Amy Padilla Villalobos

Terry Page

Louise Palmer

16-year survivor

9-year survivor

16-year survivor

13-year survivor

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5-year survivor

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Alene Parsons

Mary Jo Pasek

Jo Ann Payne

Nancy Pelton

Dee Pena

Jennifer Peters

Mesha Phillips

Priscilla Phillips

15-year survivor

16-year survivor

19-year survivor

15-year survivor

24-year survivor

7-year survivor

15-year survivor

4-year survivor

Janet Polte

Coral Poole-Clark

Jane Pratt

Melanie Reed

Joan Reedy

Linda Regier

Kay Restad

Lisa Rey

1-year survivor

4-year survivor

13-year survivor

12-year survivor

17-year survivor

13-year survivor

18-year survivor

6-year survivor

Arlinda Perez-Reyes

Nikki Reyes

Billie Reynolds

Deanna Rhoades

Dorothy Richard

Gerry Richardson

Rhonda Roepel

Patsy Romero

2-year survivor

1-year survivor

15-year survivor

8-year survivor

12-year survivor

5-year survivor

1-year survivor

3-year survivor

Angela Ruffino

Vickie Sanford

Joy Schmidt

Diane Schuetz

Lavonne Schuetz

Barbara Scott

Joyce Shankle

Aimee Shaw

7-year survivor

14-year survivor

21-year survivor

2-year survivor

13-year survivor

23-year survivor

59-year survivor

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Bakersfield Life Magazine

October 2013

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Chris Sheehan

Shelly Sheldon

Lynne Sill

Nancy Skellenger

Jeanie Smith

Patricia Smith

Rita Smith

Lydia Soto

7-year survivor

3-year survivor

10-year survivor

31-year survivor

11-year survivor

7-year survivor

8-year survivor

12-year survivor

Joyce Statler

Ethel Struble

Mary Ann Stieber

Kala Stuebbe

Jan Sublett

Joan Tanner

Fran Thompson

Isabel Thompson

1-year survivor

20-year survivor

2-year survivor

33-year survivor

7-year survivor

7-year survivor

10-year survivor

18-year survivor

Joyce Tillery

Bonnie Tomlinson

Kathy Torres

Susan Trihey

Alissa Turner

Linda Turner

Georgia Twist

Cindy Underwood

22-year survivor

3-year survivor

11-year survivor

12-year survivor

5-year survivor

7-year survivor

17-year survivor

1-year survivor

Malise Unruh

Mary Van Blake

Shirley Vance

Arminda VanWinkle

Tricia Velasquez

Dorothy Vokolek

Heather Waites

Lora Warfield

10-year survivor

5-year survivor

25-year survivor

10-year survivor

6-year survivor

40-year survivor

11-year survivor

6-year survivor

Carol Warkentin

Dianna Warner

Deloris Waters

Sandra Watkins

Marilyn Watson

Jean Wedeking

Catherine Wemhoff

Donna Wheeler

3-year survivor

4-year survivor

4-year survivor

9-year survivor

7-year survivor

21-year survivor

11-year survivor

17-year survivor

Debbie Williams

Janet Yacopetti

Eleanor Ybanez

Jeff Hayward

Dolores Romero / Millie Medina Sisters

Jeanine Wanlass / Yevette Peterson Mother / daughter

16-year survivor

4-year survivor

11-year survivor

15-year survivor

4-year survivor / 11-year survivor

6-year survivor / 6-year survivor

bakersfieldlife.com

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Links for Life

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Carleen Swank / Leea Wimbish Mother / daughter

Cynthia Lake / Mary Lake Daughter / mother

Ede Pacaldo / Priscilla Bacus Cousin-in-law / cousin-in-law

Ella Simpson / Connie Simpson Mother-in-law / daughter-in-law

7-year survivor / 7-year survivor

6-year survivor / 7-year survivor

12-year survivor / 12-year survivor

13-year survivor / 7-year survivor

Cherie Shoemake / Marilyn Thomas Daughter / mother

Thelma Reed / Tammy Shipley Mother / daughter

Karen Minear / Marjorie Hankins Daughter / mother

Vivian Chianello / Karen Chianello Mother / daughter

19-year survivor / 27-year survivor

29-year survivor / 9-year survivor

8-year survivor / 3-year survivor

6-year survivor / 7-year survivor

Special thank you to Karla Jadwin, Jadwin Photography, for her generous donation of the Wall of Hope photos To be included in next year’s Wall of Hope, please call Links for Life at 322-5601.

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October events Lace’n It Up Kick-off (1-mile or a 1/2-mile walk) to celebrate survivors and remember loved ones. Donation: $15. Three locations: • Downtown kick-off (11:30 to 1:30 p.m. Oct. 1): Liberty Bell at Truxtun and Chester avenues; lunch after at the Kern County Superintendent of Schools, 1300 17th St. • West Side kick-off (11:30 to 1:30 p.m. Oct. 1): The Park at Riverwalk, Stockdale Highway at Buena Vista Road; lunch after walk at the park.

• Tehachapi downtown kick-off (9 a.m. to noon, Oct. 5): Yogurt Junction, 117 E. F St.; breakfast following the walk at the Tehachapi Senior Center. Registration at 8 a.m.

A $15 donation includes a box lunch and small memento.

Christine’s Brighton & LoLo’s Shopping Spree and Opportunity Drawing — Sept. 27 to Oct. 31

Emerald Sponsors

A month-long fundraiser. A $20 donation to Links for Life will enter you into this wonderful “opportunity drawing,” featuring a $1,200 shopping spree. Details: 834-3068.

Color Me Mine Pink Event — 7 p.m., Oct. 10 Ladies-only night of painting, food and a silent auction of handmade treasures and donations from merchants at The Marketplace. Color Me Mine staff will teach you some new “tricks” in ceramic painting. Cost is $25 per person (includes all supplies and firing of a project up to $20).

Victoria’s Kisses for Cures Bingo — 6:30 p.m., Oct. 15 Victoria’s, along with Bakersfield’s finest firemen, will host.

Join for a girls night out, including hors d’oeuvres, prizes and firemen! Reservations: 665-8300.

“You are a Star” Fashion Show & Luncheon — 10 a.m. to 2 p.m., Oct. 17 at DoubleTree Hotel This year’s theme is “You are a Star.” Includes lunch, fashion show and shopping galore.

Ruby Sponsors &

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SPECIAL! October is Breast Cancer Awareness Month.

Schedule your mammogram between now and Oct. 31, 2013 and receive this special.* 661-633-5001 9602 Stockdale Hwy Bakersfield, California 93311 www.sjch.us/quest *The $99 mammogram special is for patients without health insurance, or who may not be covered for the test under their existing policy. A referral from your physician is also required.

In the month of October receive a fabulous shopping bag as a gift when you have your Mammogram done at Quest Imaging. *While supplies last.

All Black Rock City residents come to watch the man burn, the main event.

BURNING MAN 2013 Black Rock City: A glimpse into the annual art-filled temporary city Story and photos by April Massirio Editor’s Note: Bakersfield’s Life own photographer April Massirio took her usual trip to Burning Man with several others from Bakersfield, and this year we asked her to bring back what she saw in pictures.

For more of Massirio’s photos of art and life at the festival, go to bakersfield.com.

I

magine a city of 60,000 people relying on themselves and each other while harmonizing with the desert’s elements. Now, imagine a city where art, creativity and human expression are littering the streets, instead of trash or “M.O.O.P.” (matter out of place). Imagine a place where few laws or materialism exist, but rather participation, respect, kinship, abundant giving, self-exploration, spiritual cleansing and environmental or sustainable consciousness are held with high84

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esteem. Imagine a city where many go to create and play, or escape time and stressful jobs, along with the all the worries that can be routine in our lives.

Black Rock City is built by those who come knowing they must leave ”without a trace” as if the city was never there.

Since first attending Burning Man in 2006, my perspective on life has never been the same. Tens of thousands — including many from Bakersfield — await with anticipation for the return of this annual week-long event held in Black Rock Desert, in northwest Nevada. This year, Burning Man took place from Aug. 26 to Sept. 2.

These photos are a very small glimpse into this temporary, one-of a-kind city. As a visual artist, I will continue to do photo projects here, since it would be impossible to ignore all that awaits me each year.

October 2013

This woman shows off her creative outfit at Burning Man.

Bikes take on a personality of their own.

A few Black Rock residents relax on this art installation.

The Man, used as a main center point for Burning Man, watches over Black Rock City.

Bakersfield residents Howie and Rome Kobe hang out at a juice bar in Black Rock City.

A group dressed in disco-era costumes pose on top of an art installation. bakersfieldlife.com

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Jeff Salters serves up barbecue at Salty’s BBQ & Catering.

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Bakersfield Bakersfield Life explores what sets local popular BBQ joints apart

Pappy’s Down South BBQ “Big Daddy’s sampler.”

Story and photos by Mark Nessia

Barbecue. It’s a universal word meaning good food and good company, and Bakersfield is in the midst of a golden age of barbecue.

“There was a time when there weren’t many barbecue places here,” The Bakersfield Californian’s local food guru Pete Tittl said. “It’s surprising because people in Bakersfield are similar to people in Texas — they like meat, and they like barbecue.”

Bakersfield is now home to national chains like Famous Dave’s and local favorites, such as Champs BBQ & Catering.

No matter the barbecue you like — sweet, tangy, with a little kick, or no sauce at all — Bakersfield has you covered. Here are a few options:

SALTY’S BBQ & CATERING Sometimes, the key to good barbecue is simplicity.

Opened in 2012, Salty’s has already developed a

strong following by bringing the best of the grilling and smoking worlds together — tri-tip and chicken are grilled over red oak, and ribs and pulled pork are slow cooked in a smoker. The tri-tip is grilled over red oak and paired with smoked pulled pork. The duo is topped with barbecue sauce, yellow peppers, and coleslaw and served on a grilled Pyrenees roll. With a little bit of sweetness and a little bit of heat, each bite is a mouthful of what Salty’s does best. Salters uses his own rub, which took five years to perfect, and pairs it with a sweet-and-smoky barbecue sauce that’s been described as a “mix between North Carolina and Texas style.”

But don’t be fooled. Salty’s doesn’t adhere to any particular style of barbecue, said Jeff Salters, owner of Salty’s.

“We’re not trying to be Texas style, Memphis or Kansas City — just Salty’s.”

— 9425 Rosedale Highway, 587-8437

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Shawn Herring mans the grill at Jake’s Original Tex-Mex Cafe, where tri-tip grills over oak and mesquite lump charcoal.

Continued from page 87

PAPPY’S DOWN SOUTH BBQ Pappy’s brings Southern flavors and Southern hospitality to Bakersfield.

Chris and Brittney Papion’s passion for barbecue is evident in every homemade dish with barbecue classics like brisket, ribs and pulled pork cooked “slow and low” in a smoker over oak wood. Their Memphis-inspired recipes can be paired with one of three barbecue sauces — regular, sweet and hot — giving diners options.

The Pappy’s Burger ($10.45) is one of the most popular items on the menu and for a good reason. The burger is stacked high with a handmade patty covered in Pappy’s secret seasoning and topped cheese, bacon, pulled pork, barbecue sauce, and coleslaw and served on a toasted, buttered bun. It’s a combination of flavors you have to taste to believe.

Add on sides like sweet potato fries, homemade mac and cheese or barbecue spaghetti, and you have yourself a meal you won’t forget.

The “no name sandwich” (chopped brisket tossed in hot barbecue sauce and served on a buttered brioche bun) has been a huge hit with customers. But its no-name status is only temporary. Pappy’s is offering customers the chance to name the sandwich, with the winning entry featured in the menu along with the inventor’s name.

— 4725 Panama Lane, No. 13, 735-3984

JAKE’S ORIGINAL TEX-MEX CAFE Not really barbecue and not quite Mexican, Jake’s is an anomaly of sorts in the dining world. With tri-tip grilled over oak and mesquite lump charcoal, slow-cooked pit beef, garlic chicken, burritos, salads and chili on the menu, it’s hard to put it in any one category. But that’s Jake’s for you. A one-ofa-kind establishment that’s been keeping Bakersfield diners well fed and satisfied for more than 25 years, it helped pioneer the “interactive food theater” concept that’s become popular in establishments, such as Chipotle, said Jake’s owner Skip Slayton.

Jake’s tri-tip chili ($3.95 to $5.99) starts with grilled tri-tip,

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Fred’s meat platter — with tri-tip, chicken, barbecue beef, baby back ribs, St. Louis style ribs, Basque style sausage and hot links — is joined by spring salad, potato salad and coleslaw. which is diced and sautéed before being added to a broth that’s simmered and slow-roasted until it thickens up. The meaty chili is served with jalapeno cornbread made from scratch. This is Texas-style chili and there’s no room for fluff, or in this case, beans.

— 1710 Oak St., 322-6380

FRED’S BARBECUE FACTORY If there was ever a name more fitting for a restaurant, it would be Fred’s Barbecue Factory. Serving up just about everything there is to offer in barbecue — from ribs, tri-tip, chicken, deep pit beef, pulled pork and brisket, in addition to burgers, sausages, hot links and steaks — Fred’s really is a food factory putting out good old-fashioned barbecue where the options are plentiful.

Good brisket takes time to prepare and Fred’s is no exception, marinating the day before in a special blend of seasonings for eight to 10 hours before smoking over white oak and apple. The brisket is available as a sandwich ($8.95) or a dinner plate ($12.95). The sandwich is served on a Pyrenees roll, topped with barbecue sauce and served with a choice of chili beans, potato salad or coleslaw. The dinner comes with chili beans and green salad.

— 4208 Rosedale Highway, Suite 308-309, 325-8800

UNCLE’S BBQ Uncle’s BBQ is “home of the baby back ribs” and for good reason. The 14-hour process ensures the most flavor from the

premium meat. Ribs are seasoned with Uncle’s specialty rub before it undergoing a 12-hour marinate, said owner Garlin Frink who caters at CSUB sporting events. Afterward, the ribs are smoked over oak wood for two hours for added flavor and tenderness then covered with a homemade barbecue sauce. Uncle’s signature ribs are available in a half rack ($14) and full rack ($25).

The secret is the rub created more than 30 years ago by Frink’s father, Willie. Used on premium meats and smoked over red oak, the rub can still be tasted even when covered in Uncle’s traditional barbecue sauce. The vendor truck’s menu is highlighted by Uncle’s signature baby back ribs, along with tri-tip, chicken, hot links, all-beef-all-good hot dogs, and a variety of freshly-made sides and desserts.

Besides CSUB, Uncle’s can be found near Sports Authority on Ming Avenue every Friday, Saturday and Sunday. Follow Uncle’s BBQ on Twitter or “like” them on Facebook to find exact locations.

— Location varies (vendor truck), 544-8227

THE GRILL HUT The Grill Hut is a story of great barbecue from small beginnings. Opened in 2009 in a coffee kiosk on Ming Avenue, the drive-through-only establishment boasted a

Hungry customers line up in front of Uncle's BBQ during a Cal State Bakersfield women's soccer game.

Continued on page 90

2300 Eye Street (Across f rom Rite Aide)

661.327.9999 www.reddoor-interiors.com HOURS: MONDAY-FRIDAY 10-6 • SATURDAY 10-5 • SUNDAY CLOSED

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Continued from page 89 simple menu of tri-tip and chicken. After moving to White Lane in December, the restaurant now offers indoor and outdoor seating and added ribs, pulled pork, ribeye, pork chops, and beer and wine to the menu. Owners Ernie and Patty Waldo ensure the meats are cooked the same way every time, starting with a hand rub and two-day marinade, then smoking the beef and pork in a commercial smoker before barbecuing at precise temperatures for a precise amount of time.

Items are served with no sauce, but customers do have a choice among a hickory or sweet and spicy barbecue sauce, and a mild garlic salsa.

A popular menu item is The Carnivore ($12.50). It starts with a sweet French roll or sourdough roll grilled in garlic butter then stuffed with any combination of two meats (tritip, chicken, hotlinks or pulled pork) and your choice of cheese (pepper jack, provolone, Swiss or bleu cheese). Barbecue pie will also be offered in the fall — something you have to taste to believe.

— 6801 White Lane, 847-9797

HOT & SMOKIN’ BBQ Baby back pork ribs served over angel hair pasta, chicken salad with homemade buttermilk ranch and a pulled pork baked potato from The Grill Hut.

Hot & Smokin’ BBQ is the place to be on Mondays for its mouth-watering lamb chop special. Customers come specifically for this weekly special because these 1-1/2-inch thick, American-raised lamb chops can’t be found anywhere else in Bakersfield. The lamb chops are covered in Shuster’s signa-

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Hot & Smokin’ BBQ owner Trevor Shuster begins cooking each day at 6 a.m. on his smoker outside of his restaurant.

ture rub and basted with his own butter garlic sauce then slow smoked over wood-based fire. The lamb chops are available in a single ($10.95) and double ($12.95) portion and come with your choice of two sides.

Taste is the primary focus, and owner Trevor Shuster lets the meat do the talking — he doesn’t sauce anything.

“If you’re saucing up the meat, you’re covering something up,” Shuster said. “We want you to bite into our meat and go, ‘Wow, that is something’.”

All meats are cooked slow and smoked over almond and red oak starting at 6 a.m every day and seasoned with Shuster’s own rub, which took three years to develop. Pulled pork, pit beef and chicken are available each day, with specialty meats offered on select days.

— 2231 R St., 428-9857

Scott C. Barks LPL Financial Planner

5060 California Ave., Ste 1020 Bakersfield, CA 93309

(661) 322-9799 sbarks@barneswealth.com

Still looking for the best barbecue in Bakersfield? Try one of these other local favorites:

— Buffalo Wild Wings, 5677 Gosford Road, 664-4550 — Champs BBQ & Catering: 35315 Merle Haggard Dr. Suite 110, 391-8334 — Dickey’s Barbecue Pit: 3505 Coffee Road, 589-4227 — Fabious’ Corner Best BBQ: 1301 4th St., Suite B, 631-0225 — Poor Boys BBQ & Catering: 3401 Pacheco Road, Suite D, 834-4227 — Linda’s Grill: 829 Chester Ave., 321-0000 (Take-out: 321-0005)

Scott C. Barks in partnership with First Solutions Insurance Services

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Where’s the

PHOTO BY APRIL MASSIRIO

BEEF?

Ahi Tuna Burger from Moo Creamery 92

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PHOTO BY KEVIN MCCLOSKEY

Brimstone at the Padre Hotel’s BBQ Bison Burger

Not in the mood for a traditional hamburger? Try one of these five alternatives to the cow burger

By Kevin McCloskey

H

amburgers are made from beef — not from chicken, not from vegetables, and certainly not from ham.

And while the origin of the hamburger is the matter of some intense debate, it would be difficult to dispute the hamburger’s place as a classic American dish.

Change, however, is not only inevitable, but can also be healthy and filled with creativity.

These days, you can get non-beef burgers everywhere. And you can get some alluring alternatives at several local restaurants, including at these five.

Ahi Tuna Burger Moo Creamery: 4885 Truxtun Ave. Suite B, 861-1130; moocreamery.com Where’s the beef? Consisting of seared, line-caught Ahi tuna with wasabi aioli, sliced cucumber, onion sprouts, house teriyaki sauce and arugula, served on a homemade brioche bun. The Ahi is seared perfectly rare after marinating in a soy vinaigrette for about 30 seconds, and the wasabi aioli adds some zip to the burger along with the teriyaki sweetness.

Sides: It comes with house-cut fries, hand-cut sweet potato fries, beer-battered onion rings, wonton chips, fried zucchini or a side salad.

Say what? “We had a vision when we built this place, but we knew that to be successful we would have to adjust and adapt, but not lower our standards and quality of our product,” said owner Richard Yoshimura. “We listen to our community and still push the envelope a little bit without being rude, intrusive or condescending.”

Final word: With each bite, your taste buds will tell you you’re eating sushi, while your mouth thinks burger.

BBQ Bison Burger Brimstone at The Padre Hotel: 1702 18th St., 4274900; thepadrehotel.com Where’s the beef? From the Brimstone menu, the BBQ Bison Burger comes with a hand-formed bison patty, Havarti cheese, mushrooms, onions, peppers, a garlic aioli, and barbecue sauce on The Padre’s house focaccia bun.

Sides: Served with any of their flavors of fries (regular, cajun, truffle or waffle), coleslaw, salad or fruit.

Say what? “Buffalo meat is higher in iron and lower in fat and cholesterol than its beef counterpart,” said The Padre food and beverage director Bobby Williams. “It is becoming more popular because of the health benefits, and there have

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Rescue Turkey Burger from Firehouse Restaurant

PHOTO BY APRIL MASSIRIO

Rescue Turkey Burger

Continued from page 93 been government incentives for producers to raise bison to reinvigorate the breed.”

Final word: The meat is very hard to distinguish from a beef burger, but it’s a delicious, guilt-free, healthier alternative. This juicy burger could easily become your new favorite red meat option.

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Firehouse Restaurant: 7701 White Lane, 831-4688; firehouseeats.com Where’s the beef? Ground turkey is one of the early beef patty substitutes, and Firehouse’s Rescue Turkey Burger begins with lean, white turkey meat topped with Swiss cheese, slice avocados, lettuce, tomato, and finished with an herb mayonnaise.

Sides: Served with fries or an impressive list of alternatives such as garlic mashed potatoes, steamed broccoli, coleslaw or sweet potato fries to name just a few. There’s a lot to enjoy about this burger. The moist turkey patty will surprise you with how much of the delicious, smoky flavor is absorbed from the grill, and the nutty Swiss cheese is a perfect addition. The sliced avocado adds a welcome touch of California cuisine.

Say what? “Our regulars enjoy the alternative choices we provide them, and those choices in turn build more regular guests,” said Firehouse general manager Jacob Cadena. “People appreciate it when they can come here and order a healthier entrée that doesn’t taste like cardboard.”

Final word: Don’t let your buddies rib you for ordering this big, bird burger. This lighter version will leave you energized to power through all four quarters of the big game, instead of napping through the third.

PHOTO BY MICHAEL LOPEZ

King Crab Cake Sliders

San Joaquin Veggie Burger and King Crab Cake Sliders Eureka Burger: 10520 W. Stockdale Highway, 241-5999; eurekaburgerbakersfield.com Where’s the beef? The patty is beet-based, with kidney beans and onions mixed in, and Panko breading to hold it together. Eureka handmakes all the veggie patties every day, and top them off with arugula, tomato, Bermuda onions, homemade zucchini pickles (made with ginger, garlic and red chili flakes) and lemon vinaigrette.

The King Crab Cake Sliders are made of crab meat, mixed together with red and yellow peppers, tarragon and fennel, and frisée lettuce tossed with lemon vinaigrette over the top, with iceberg lettuce on the bottom.

Buns on both are spread with a Romesco sauce, which has a sweet and spicy flavor that perfectly complements.

Say what? “This burger a good step between beef and a soy-based patty that make up most veggie burgers,” said Nick Anderson, Eureka assistant general manager. “With the red/purple beet-base, it has a visual similarity to a beef burger, and it’s got a hearty consistency that beef-burger lovers are used to.”

Final word: Eureka Burger dices the beets instead of grinding them, which retains much of the moisture, and the added beans and onions make this a tasty and juicy burger patty.

Portobello Mushroom Burger at Muertos Kitchen and Lounge

PHOTO BY KEVIN MCCLOSKEY

PHOTO BY MICHAEL LOPEZ

Eureka’s San Joaquin Veggie Burger

Portobello Mushroom Burger Muertos Kitchen and Lounge: 1514 Wall St., 324-2557; Facebook, Yelp and Urban Spoon Where’s the beef? Made up of a grilled portobello mushroom, chipotle mayo, pepper jack cheese, lettuce and tomato as a standard. The alternative options are too numerous to include, but additional grilled onions or animal-style with Thousand Island dressing are a couple of favorites.

Sides: Sides for this burger are equally abundant, but the grilled green beans are a house suggestion.

Say what? The burger is not included on the menu, but Muertos’ open, freestyle philosophy will get you one easily. “If we have the time and ingredients, we’ll make you whatever you want,” owner Shawna Haddad Byers said. “I just ask that you eat and pay for whatever you order.”

Final word: The mushroom itself will never be mistaken for a ground beef patty, but the earthy flavor goes a long way to make up for this basic burger change. bakersfieldlife.com

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328-8000 • 3201 Cattle Drive www.bakersfieldmazda.com

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WWW.BAKERSFIELDMITSUBISHI.COM 4600 WIBLE RD. In the Automall 661-617-2309 All prices plus government fees and taxes, any finance charges, any dealer document processing charge, any electronic filing charge, and any emission testing charge. Vehicles subject to prior sale. Prices expire at close of business on date of publication. All offers are OAC. **Loyalty discount should be a current registration of a Mitsubishi owner. 1Available through MMCA. Subject to approved credit and insurance. Includes required refundable security deposit. Excludes tax, license, title, registration, documentation fees, insurance and the like. Not all customers will qualify. Retailer price, terms and vehicle availability may vary. Other lease terms/details apply. May not combine with factory cash rebates. See your Mitsubishi retailer for details. Offer valid through 10/31/2013. Dealer participation required. See dealer for full details. *Must be 18 years old, present to Win. See dealer for details.

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Bakersfield Life’s

Dining Guide 2013 21 local restaurant profiles

PHOTO BY MICHAEL LOPEZ

In the mood for one of the best burgers in town? What about the best rib-eye steaks, carne asada fajitas or shrimp and crab?

Let us help you make your choice.

Turn the pages to learn about the history, specialties and fan favorites of 21 select local restaurants.

Walnut shrimp from Great Castle bakersfieldlife.com

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Village Grill This Westchester eatery, serving our community for nearly 15 years, is best known for its large selection of breakfast foods, such as eggs benedict, omelets, specialty pancakes, and its freshly roasted coffee.

Village Grill — voted a “favorite” for “best breakfast restaurant” in the “Best of Bakersfield” reader poll — is continuously creating new items for customers, as well as providing accommodating services. It now offers catering, private parties and banquets and is open in the evenings. Or, just enjoy a relaxing meal in the beautifully, tree-shaded courtyard patio.

— 2805 F St.; 325-1219

An all-in-one restaurant, museum and theatre focusing on the rich history and sounds of country music. Outstanding food, fascinating memorabilia and great live music including the Buckaroos and special guests most Friday and Saturday nights.

OPEN FOR DINNER Tuesday-Saturday 5-10 P.M. • Sunday Brunch 9:30-2 P.M.

L I V E M U S I C N I G H T LY Call for concert & entertainment information.

Wool Growers Restaurant

2800 Buck Owens Blvd., Bakersfield, CA 93308

www.buckowens.com

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Wool Growers Restaurant has been an iconic establishment in Old Town Kern for decades. With its friendly staff, this family-owned and -operated business has served dishes from the South of France and Northern Spain since 1954. The restaurant’s founder, Mayie Maitia, was raised in France and brings her Basque cuisine to locals.

The menu includes steak, oxtail stew, shrimp scampi, lamb and other Basque dishes. It also serves a steaming Basque soup of the day, and the famous Picon punch.

Wool Growers is a 2013 “Best of Bakersfield” winner for “Best Basque Restaurant.”

— 620 E. 19th St.; 327-9584; woolgrowers.net

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Cactus Valley Enjoy one of the best Mexican dining experiences in town at Cactus Valley Mexican Restaurant.

Now under new ownership — taken over by Rigo and Nadia Nunez of the beloved Los Tacos de Huicho in downtown Bakersfield — Cactus Valley will continue to offer the same staff hospitality and quality Mexican fare, with the same cooks in the kitchen.

Its salsa is continuously voted among the best, and staple dishes include lobster fajitas and savory soups.

Stay tuned for updates and improvements to Cactus Valley.

— 4215 Rosedale Highway; 633-1948

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Bakersfield Life Magazine

October 2013

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Petroleum Club of Bakersfield KC Steakhouse Family owned and operated since 1939, KC Steakhouse has etched a place into the heart of Bakersfield.

The surf and turf steak and lobster, a combination of filet mignon and a sweet and succulent Australian lobster tail, is a local favorite to this day. Known just as much for its atmosphere as its food (and early bird special), the KC Steakhouse is a hot spot for business meetings, family gatherings, a truly happy hour, and even marriage proposals.

— 2515 F St.; 322-9910; kcsteakhouse.net

Pamper yourself to one of the finest local dining experiences at the Petroleum Club of Bakersfield, a private, members-only business and social club on the 12th floor of the Stockdale Tower.

Enjoy the finest and freshest of cuisines — cheese, wines, seafood, steaks, desserts and more — with an everchanging menu.

“We have an impeccable view and fantastic service,” said David Plivelich, club president. Stay tuned for information on the popular “seafood night.”

— 5060 California Ave. 324-6561; thepetroleumclub.com

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Union Station Deli Linda’s Grill If you’re looking for some of the best fried chicken in Bakersfield, look no farther than Linda’s Grill.

The restaurant — which first brought chicken and waffles to Bakersfield — also specializes in southern-style cuisine, including catfish, snapper and barbecue.

It’s ideal that this local staple is now in a new, refurbished location in a New-Orleans style home, at 829 Chester Ave. It’s now open for business.

— 829 Chester Ave.; 321-0000 (Take-out: 321-0005)

For 46 years, Narducci's Cafe has been serving traditional family style Basque cuisine with a delicious Italian Fusion!

Located in historic Old Town Kern, Narducci's Cafe is known for it's fabulous food, atmosphere and bar scene. Originally built as the Cesmat Hotel in 1894, the hotel and restaurant have been continuously operating for 119 years. Steeped in local tradition, we serve bread from the Pyrenee's Bakery across the street, make our own homemade Basque beans, salsa, cabbage soup and pickled tongue. We also serve breakfast at 9am. Try our Chilaquiles, Fried Chicken and Waffles or build-you-own omelet. Daily lunch specials keep it fresh, while still serving succulent steaks, lamb & seafood.

Come to Narducci's, you'll see "we're kind of a big deal"!

622 E. 21st Street | 324-2961

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For five years, Union Station Deli has been constantly expanding its selection of food to meet the demands of its customers. Recently, the deli began offering barbecue, including pulled pork and tri-tip that is smoked and cooked at low temperatures to bring out the full flavor and tenderness of the meat.

Alongside new items, Union Station prides itself on serving local favorites like Joe’s Old Fashioned Burger, with a 100 percent Angus beef patty and served on a Pyrenees bun delivered fresh every morning.

— 1723 18th St., Suite A; 322-9090

Mauricio’s Grill & Cantina

Hungry Hunter

Don’t let the cantina, Spanish for liquor bar, in Mauricio’s name fool you. This Bakersfield mainstay is fully equipped to handle large family parties and droves of hungry customers itching for the steak and chicken fajitas, the most popular dish on the menu.

With a full catering service and in-house banquet rooms, Mauricio’s can handle the volume of patrons at its two locations. And there is never a wrong time to visit.

This year, readers voted Mauricio’s a “favorite” for “best salsa” and “best margarita.”

— 10700 Rosedale Highway; 589-5292 and 6401 White Lane; 837-9570; mauriciosgrill.com

Hungry Hunter’s happy hour may be the best-kept secret in town. Offering half-priced beers, wines and appetizers available during football games, this restaurant packs a menu full of value.

Its casual atmosphere and proximity to many neighborhoods in central Bakersfield makes for the perfect hangout with family and friends. For a romantic dinner date, Hungry Hunter offers food and wine pairings, a tableside salad bar, and the best prime rib dinner in town.

— 3850 Rosedale Highway; 328 0580; hungryhuntersteakhouse.com

ENJOY THE BEST OF LIFE IN KERN at the

2805 F Street, Bakersfield Breakfast & Lunch 6:00 am to 2:30 pm (661) 325-1219

Now available for caterings, and open evenings for private parties, banquets, etc. bakersfieldlife.com

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J&M's Café Bar and Grill J&M's Café Bar and Grill has been serving breakfast and lunch for more than 40 years and now proudly serves dinner seven days a week.

Serving only the freshest quality products — including all-certified Angus beef — and with a newly remodeled bar area, customers can enjoy watching their favorite sporting events in a comfortable familyfriendly atmosphere.

J&M’s is also available for private parties, banquets or catering. From its “world famous” crab and shrimp boils to barbecue, J&M’s can fulfill any of your on- or off-site catering needs.

— 10801 Rosedale Highway; 589-3042

Thank ou Bakersfield Bakersfield Thank yyou ffor or yyour our Votes Votes BEST SALSA BEST MARGARITA BEST MEXICAN RESTAURANT

FAVORITE BAR & BUSINESS LUNCH

We look forward to offering you the same quality food & service.

We appreciate your loyalty.

2 Locations

631-18th Street • 327-3861

5601 California Ave. • 327-5201 104

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Mexicali

Great Castle

Famous in Bakersfield for their consistently delicious enchiladas, salsas and award-winning margaritas, Mexicali has offered a plethora of options for more than 70 years.

Michael Guerra, the son of Mexicali owner Irene Ramirez, recommends their chiles rellenos, made fresh every day by chefs who roast and peel their own chiles and prepare all of the sauces from scratch. “A lot of work goes into them.”

Mexicali is a “Best of Bakersfield” winner in categories “best Mexican restaurant,” “best margarita” and “best salsa.”

— 631 18th St.; 327-3861; mexicalifood.com

For 35 years, the locally owned Great Castle has been serving tantalizing Chinese food to Bakersfield. During that time, the restaurant has created favorites among locals, including kung pao dishes, tangerine beef, salt and pepper calamari, sizzling rice soup and crispy duck.

The focus on quality extends beyond just food. Staff at Great Castle care for customers as much as the food. In 2013 “Best of Bakersfield” poll, Great Castle was voted a “favorite” for best Chinese restaurant.

— 410 Union Ave.; 325-3311

J&M’s Café Bar and Grill has been serving breakfast and lunch for more than 40yrs.

We’re proud to announce we are now serving dinner 7 days a week!

We use only the freshest quality products including all Certified Angus Beef. With our newly remodeled bar area, customers can now enjoy watching their favorite sporting event in a comfortable family friendly atmosphere. J&M’s is also available for any private party, banquets or catering. From our “World Famous” Crab and Shrimp Boils to BBQ we can fulfill any of your on or off site catering needs.

10801 Rosedale Hwy. 589-3042 bakersfieldlife.com

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Los Tacos De Huicho The most popular dishes at Los Tacos De Huicho are, not surprisingly, the tacos.

They include al pastor marinated pork, carne asada and even fish tacos made with breaded fish, cabbage and a wonderful homemade sauce.

In the beautiful turquoise building at 18th Street and Union Avenue, Los Tacos has been owned by Rigo and Nadia Nunez for nearly 20 years.

Their motto is, “We don’t serve fast food … we serve fresh food as fast as we can.”

They serve breakfast, lunch, dinner and even cater events. Find, and “like,” them on Facebook.

— 123 E. 18th St.; 328-9490

FAJITA TIME 2 ORDERS OF FAJITAS FOR

$ Chicken Chicken

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Monday - Wednesday ALL DAY (not good with any other promotion or discount)

6401 White Ln. 837-9570 10700 Rosedale Hwy 589-5292

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Buck Owens’ Crystal Palace Since 1996, Buck Owens’ Crystal Palace has provided Bakersfield with fine food paired with remarkable music. A restaurant, theater and museum all-in-one, the Palace showcases the rich history of West Coast country music while providing a venue for world-famous acts like Garth Brooks and Brad Paisley, and local standouts like Stampede.

Food favorites include aged corn fed steaks, filet kabobs and Buck’s Chili paired with live music five nights a week.

It’s a 2013 “Best Of Bakersfield” winner for “Best Sunday Brunch.”

— 2880 Buck Owens Blvd.; 328-7560; BuckOwens.com

Chef’s Choice Noodle Bar By blending the flavors of traditional Thai, Vietnamese, Chinese and Japanese cuisine, Chef’s Choice Noodle Bar has become a staple of downtown Bakersfield dining in recent years. It’s a 2013 “Best of Bakersfield” winner for “best Thai food.”

This fall, Chef’s Choice will be offering happy hour banquets for groups of 12 or more, between 1:30 and 4:30 p.m. Monday through Friday. The meal includes two appetizers, a salad, three entrees and a non-alcoholic beverage.

For smaller groups or singles, Chef’s Choice has also begun offering monthly specials for lunch and dinner and wines choices that change each month.

— 1534 Eye St.; 325-1234

Cubbies Chicago Style Pizza Cubbies Chicago Style Pizza serves Bakersfield a piece of Chicago, one slice at a time.

Specializing in Chicago-style deep-dish crust, Cubbies offers traditional pepperoni pizza to gluten-free options and more exotic creations, like the “Frito boat pizza,” topped with chili, cheddar, mozzarella and Fritos. Or take on “The Legend,” a pizza topped with five vegetables and meats.

For a more portable meal, Cubbies now sells pizza sliders — cupcake-sized deep-dish crust pizzas served in orders of six.

— 9510 Hageman Road, Suite A.; 587-6555; cubbiespizza.com

Family Owned & Operated for 59 Years

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327-9584 620 East Nineteenth Street www.woolgrowers.net Closed Sundays

Each meal includes salad, bread, a choice of two sides and a slice of Mudd pie to share.

Please present offer before ordering. Valid for up to six guests. Not valid for banquets, or with any other coupon or offer. Valid until 11/30/13

Happy Hour Monday - Friday 2:00 - 6:00 pm 1/2 Price Appetizers and Drinks

BAKERSFIELD

3580 ROSEDALE HIGHWAY (661) 328-0580 www.hungryhuntersteakhouse.com Locally Owned & Operated

bakersfieldlife.com

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Narducci's Cafe Narducci's Cafe is a long-standing local staple since 1967, serving some of the finest Basque cuisine in town.

Its old, tavern-style atmosphere is the perfect place for breakfast, lunch or dinner. Its menu includes hot and toasty panini sandwiches, hand-cut rib-eye steaks with the full family-style Basque setup (don’t forget Thursday night’s $10 steaks), and the popular pickled tongue sandwich, along with other Basque favorites — all at affordable prices. To drink, try the Moscow Mules. And enjoy live entertainment Friday and Saturday nights.

— 622 E. 21st St.; 324-2961; Facebook search: Narducci’s Cafe

Cheryl’s Diner This family-owned diner has been happily serving the community of Kernville since 1985. The service and friendliness of the diner welcomes visitors to enjoy a fresh homestyle meal.

Staff at Cheryl’s has waited on the likes of actors Olivia Newton John and Henry Winkler of “Happy Days,” but nothing beats serving the local regulars, who have become part of the family, staff say.

Customer favorites include the chicken fried steak, hamburgers, homemade pie and the New York steak sandwich — all using fresh ingredients and never pre-made.

— 11030 Kernville Road in Kernville; 760-376-6131; Facebook search: Cheryl’s Diner

Exquisite private dining, impeccable service and plenty of style far above the rest.

Come See Why Pete Tittl Raves About Our Specials! www.kcsteakhouse.net

2515 F Street • (661) 322-9910 Family Owned & Operated Monday: 11:00am - 10:30pm Friday: 11:00am - 12:00am Tuesday - Thursday: 11:00am - 11:00pm Saturday: 5:00pm - 12:00am Happy Hour: Weekdays 3:00pm - 6:00pm

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The Padre Hotel Since re-opening its doors a few years ago, The Padre Hotel has become a beacon for fine dining and nightlife in Bakersfield’s downtown.

In October, The Padre will expand its dinner options for the fall and winter by offering a five-course dinner, which includes canapés, soup or salad, fish or light meat dish, a larger meat or pasta dish, and, of course, one of the hotel’s handcrafted desserts.

The Padre is a 2013 “Best of Bakersfield” winner for “Best Bar” and “Best Hotel.”

— 1702 18th St.; 427-4900; www.thepadrehotel.com

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34th Street Burger and Deli The switch to a new location in the last year hasn’t changed what has made 34th Street Burgers and Deli a Central Valley favorite for nearly 50 years.

Keeping the same staff and recipes with the move, 34th Street brought along with it the same tantalizing tastes and atmosphere that has drawn diners from all throughout. Favorites among guests include the signature burgers that are still made with a custom blend of beef tailored for juiciness, breakfast burritos, and the carne asada served with fresh handmade tortillas everyday.

— 2301 H St.; 324-8455

DINE-IN | DELIVERY | CARRY OUT | CATERING

9510 Hageman, #A | 587-6555 cubbiespizza.com SEVEN DAYS WITHOUT CUBBIES MAKES ONE WEAK!

Tutti Frutti Opened just a few years ago, Tutti Frutti has already become a Bakersfield favorite, being voted “best yogurt shop” in the 2012 and 2013 “Best of Bakersfield” readers poll.

Owner Medhat Habashi said Tutti Frutti prides itself on its commitment to high-quality ingredients and dozens of no-knockoff, name-brand toppings — from hand-crushed Oreos to crumbled fresh brownies. Among the many flavors are mango, pistachio and peanut butter, due to its rich-sweet flavor. Tutti Frutti also offers soy options.

— 8200 Stockdale Highway, Suite M2; 396-8000; tfyogurt.com 110

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BREAKFAST • LUNCH • DINNER • CATERING Dine In or Take Out Mon - Thurs 10am to 9pm Fri, Sat & Sun 10am to 11pm

4215 Rosedale Hwy 663-1948 Like us on Facebook

BREAKFAST • LUNCH • DINNER • CATERING Dine in or Take out Open 8am to 11pm

123 East 18th Street 328-9490 Like us on Facebook

bakersfieldlife.com

111

BUSINESS PROFILE

Porsche is one of the many Family Motors brands.

FAMILY MOTORS

A

hungry businessman working in the Los Angeles area, Jose Arredondo in 1992 heard about a car lot in Bakersfield’s Auto Mall that was losing money.

He and a friend visited the lot, and soon figured out why it was not succeeding.

“I walked into the showroom, and I felt there was no spirit,” Arredondo said.

Years earlier, Family Motors Arredondo, who immiAddress: 6000 Wible Road grated from Mexico, Phone: 888-435-0824 had been supporting Website: his family while selling familymotorsautogroup.com cars in a lot. His best sales approach with customers was to be truthful and polite, instead of pressuring them with sales pitches — and it worked.

Succeeding in the car sales business, Arredondo saved his money and purchased various properties. He made improvements to them, and then sold them. In 1990, he purchased an auto-body shop and a convenience store in Los Angeles.

Then in 1993, and with a gut feeling, he bought the Bakersfield lot. The rest, as they say, is history.

Today, Family Motors is a local staple, serving Bakersfield, Delano and Taft — and also throughout California — for

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PHOTO COURTESY OF FAMILY MOTORS

SPECIAL ADVERTISING SECTION

decades with a commitment to treating customers like family. Core values include honesty, integrity and responsibility, and to make generous contributions of volunteer time and financial support to the communities it serves.

“It’s not about selling cars,” Family Motors’ mission Jose Arrendondo states. “It’s about taking care of people.”

Throughout the company are professional, well-trained staff who are dedicated to working as a team, and are committed to the basic philosophy of the company.

Outside of work, Arredondo has joined numbers of local organizations to stay involved and help make a difference, including speaking and donating to local schools and students, visiting and feeding farmworkers, and providing for the less fortunate.

“I appreciate and enjoy the gifts God has given us,” Arredondo said. “It keeps me hungry to feed the needs, to cheer, and offer hope to others in Kern County.”

In a sense, he treats his car business and outside community work as the same. As he says: “I’m not in the car business, more like I’m in the people business.”

He added: “We can always replace a car but we can not replace the customer.”

BUSINESS PROFILE SPECIAL ADVERTISING SECTION

FISHER COSMETIC

Before

Dr. Edmund Fisher, facial cosmetic and reconstructive surgeon, board certified by the American Academy of Otolaryngology, specializes in rhinoplasty, and has more than 10 years of experience. An Ivy League medical school graduate, he trained at UCLA, UC Irvine and University of New Mexico.

What is Ultherapy?

Ultherapy is the only non-invasive treatment approved by the FDA for lifting the skin on the neck, chin and brow. Ultherapy uses a focused ultrasound to lift and tighten loose skin over time, without any downtime.

Fisher Cosmetic

How is Ultherapy different from other cosmetic procedures?

Ultherapy is the only non-surgical cosmetic procedure that uses a focused ultrasound to stimulate the growth of new collagen deep within the skin. The production of new collagen occurs over time, so results can become more apparent over three to six months. The procedure takes only about an hour for most patients, and there is no downtime.

Address: 5301 Truxtun Ave., Suite. 200 Phone: 323-6200 Website: facebyfisher.com

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After

How long does it last?

Patients treated with Ultherapy still have fresh, young collagen after a year’s time following the procedure, but skin continues to age. Future touch-up treatments can help keep pace with the aging process, which varies by individual.

How much does it cost?

Patients can expect to pay between $1,000 and $5,000, depending upon the areas being treated. Of course, the cost of Ultherapy can vary depending on geographic location and the physician’s practice. Ultherapy meets the demand for something between skin creams and surgery.

How many treatments does it take?

The majority of patients only need one treatment; however, some may benefit from more than one treatment depending on how much laxity they have and their body’s own biological response to the ultrasound and the collagen-building process.

Who is a good candidate for Ultherapy?

A good candidate for Ultherapy is someone with skin that has some degree of laxity, to the point of looking and often feeling less firm. A lowered eyebrow line or sagging skin on the eyelids, for instance, is often the first sign of “maturing” skin.

Loose skin under the neck and under the chin signals a patient might be a candidate. Typically, those in their 30s and older who have mild-to-moderate skin laxity are candidates.

Get the lift without the surgery.

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PA S T I M E S

The Homegrown Longboards crew members prepares to race down the hill together during its weekly "Sunday Funday" meet-up.

LONGBOARD LIFTOFF Members of local group share thrill of adrenaline from fast, downhill longboarding

By Earl Parsons

T

he screeching sound of polyurethane wheels reverberated through the foothills a recent afternoon on the outskirts of Bakersfield, the sound of Jesse Martinez and other Kern County longboarders defying the forces of inertia by power sliding against a steep patch of road.

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“Whenever you’re ‘bombing’ that fast, and you turn yourself sideways, breaking friction with the ground, it feels like you’re floating,” Martinez said.

Through social networking and the shared thrill of adrenaline, Homegrown Longboards’ “Sunday Funday” evolved from a weekly activity among friends to a time-honored ceremony among Bakersfield’s longboarding community.

After founding Homegrown Longboards out of his garage less than two years ago, longboarder JJ Gomez started coordinating meet-ups through Facebook groups and word-of-mouth, culminating in last spring’s first annual “River Ride and Push Race,” where longboarders competed in a 10K race from the Kern River Parkway to Beach Park.

“We would all get together as friends and race each other for fun, but we would have to go down to San Diego or out of town to compete,” Gomez said.

“We all love Bakersfield, and we realized we would be better off promoting our talent here.”

While Homegrown’s next major run isn’t until

PHOTO BY EARL PARSONS

PHOTO BY EARL PARSONS

Halloween, local riders continue to uphold their weekly Sunday Funday. Each week, longboarders coordinate where they’ll be riding via Facebook meetup groups, conquering hills and parking structures across Kern County.

Many of the riders at Sunday Funday tend to bring extra boards for people who want to learn the fundamentals of the sport, said Dylan Patton, a local rider and member of the Cal State Bakersfield Longboard Club.

“We don’t shy away from people who don’t know how to ride, and plenty of us like to teach,” Patton said.

Unlike traditional “short” boards, longboards are designed to carve and slide like a surfboard. The equipment for longboards has to be specifically tailored toward a style of riding — decks designed for “freeriding” (sliding down hills) have thinner wheels to minimize the contact to the pavement, whereas decks designed for riding fast downhill, also known as

Mick Finch, left, and Jesse Martinez slide in tandem during Homegrown Longboards’ “Sunday Funday” ride.

“bombing,” are made with a thick layer of polyurethane to maximize contact with the pavement and allow for tight, precise turning.

Longboards can travel upwards of 50 mph down a steep hill, so riders tend to be extremely conscious about wearing safety gear, Gomez said. Longboarders always wear a helmet and special “slide gloves” with plastic discs attached to the palms for pivoting during a slide.

While the riders acknowledge that longboarding can be potentially dangerous, it’s worth the sensation of bombing down a hill at full speed with nothing but a piece of maple wobbling beneath their feet.

“It’s a risk versus reward game,” Patton said. “The higher the risk, the bigger the rush.”

Longboards are primarily regarded as a mode of transportation, Martinez said, but many of the freeride longboarders at Sunday Funday are vert and street skaters who prefer the adrenaline rush of long-

Continued on page 118 bakersfieldlife.com

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PHOTO BY SYDNEY JIRON

From left, Aaron Enns, Jesse Martinez and Bryant Walker compete in the Homegrown Downhill Longboard Race and Slide Jam in January.

Continued from page 117 boarding.

To build on Kern County’s longboarding community, Gomez is starting Longboarding for Peace, a program that would partner with local nonprofit organizations to teach

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the open-minded, safety-first mentality of longboarding to low-income children.

“This community has supported Homegrown (Longboards) more than I could’ve hoped for,” Gomez said.

“We’d like to give back to the town as much as we can.”

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October 2013

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HOME AND GARDEN

Try subtle, more empowering changes to spaces to bring out the warm, calm feeling that comes with the season.

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HOME FOR THE HARVEST SEASON Tips to design and decorate your household for the fall

By Marissa Lay

Photos by April Massirio

T

he days are getting shorter. Leaves are changing from green to reds, browns and yellows just before they canvass the ground. And if you live anywhere besides Bakersfield, the weather may start to get cooler.

The time has arrived when flowers and bright colors no longer feel at home ... in your home. But instead of pulling out stuffed scarecrows, ceramic pumpkins and turkey designs, there are other ways to welcome the fall season into your home.

“Since fall and spring seem so short in our valley, we tell them (design clients) to keep it simple,” said Robert Moseley III, interior designer and owner of House of Moseley Interior Design. “My favorite tip is to not change the home, but (change) the entry, table top, dining room or maybe the kitchen island. That way you get the celebration of the season.”

Here are a few more fall home decor tips courtesy of Quick Tips: Fall Moseley III: Home Design • Make it simple, yet big.

• Use traditional colors with “pops” of lime green and purple.

• Use branches and fresh flowers.

• Great candles can be just what is needed to set the tone.

• Have fun! It’s a great time of year to be thankful and grateful.

GO SUBTLE

Rather than going for the obvious fall decorations, try subtle, more empowering changes to spaces to bring out the warm, calm feeling that comes with the season.

“It’s not as kitschy. It’s about feeling and color ...

Much more than just a Courtesy of Robert Mosepumpkin,” Moseley III said. ley III, House of Moseley Some of Moseley III’s Interior Designs favorite fall trends involve branches and leaves. Moderately add them to places in your home to reproduce the cozy feeling of being outside with your family on a cool autumn evening.

Some favorite fall interior design trends include branches and leaves.

USE SPACE When adding decorations around your home, try not to just place anything and everything everywhere. The adornments added to your space should make a statement.

“Things should be simple, yet big.”

CHANGES Deciding to make changes to your home — whether it’s decorating to match a season or remodeling entire parts — doesn’t have to be difficult.

It may be frightening to jump in and start to make changes, but doing research and being certain of your wants can help to ease the fear.

“Do all your research on what style type you are feeling, and when you meet with your designer, if he or she doesn’t instantly know what you are looking for, then that isn’t the person you should choose,” said Jenny Purewal, new client to House of Moseley. “Robert (Moseley III) and I had a connection. He would finish my sentences every time I would start an idea!”

FEELING RIGHT COLORS Although neutral colors — such as sage, gray, white, taupe, cream and lilac — are go-to when decorating or designing a home space for any season, the fall season calls for the more medium to darker tones accessories.

“All the burnt yellows and oranges, of course, but I love lime greens and purples mixed in,” said Moseley III. “It’s traditional with a big pop.”

But what if your decorations or changes might not impress guests? If it feels right to you, that’s all that matters.

“Do what you love! It will always come together,” said Moseley III. If those interested in learning more about fall or seasonal designs and how to make changes to their home, stop by House of Moseley. bakersfieldlife.com

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PHOTO BY CASEY CHRISTIE

HISTORY

The historic Ice House brick building is a well-known landmark at 34th Street and Chester Avenue in Bakersfield.

THE ICE HOUSE Historic building, for years used to help keep Bakersfield cool, has been home to numerous businesses

By Jeff Nickell

M

ost people of Bakersfield, especially those familiar with downtown and just north of the Garces Circle, know the beautiful brick building known as the Ice House. It stands where 34th Street dead ends into Chester Avenue and is one of the many local architectural relics that has survived the terrible disasters of Bakersfields past.

Today’s residents, at least those who lived here up until two years ago, probably knew the building as Sizzler. But, the restaurant was only a tenant of a portion of the building.

Scores of businesses have called the Ice House home for a period of time. Some of those include McGee’s At The Ice House and Shagnasty’s Food and Spirits. One tenant called the building home for more than 30 years — Icehouse Framing and Gallery. However, that shop recently moved and is now at 1610 19th St. 122

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BIG BUSINESS It is no coincidence that the building was built next to the railroad tracks. Ice was, and continues to be, big business. But, well more than 100 years ago, any cooling of houses, businesses or beverages consumed in local saloons was made possible by bringing ice from surrounding mountains, such as Breckenridge, by wagon. The introduction of railroads to the Central Valley — Southern Pacific and later the San Francisco and San Joaquin Valley — shut the wagons down for the most part due to economics. The railroads could haul more ice faster and cheaper.

The Kern County Land Company built an ice house in 1898 at 33rd Street and Chester Avenue. But it wasn’t until 1910 that the same company built the Union Ice Company, a large steam-powered plant. Today, it’s known as the Ice House.

KEEPING COOL During those times, ice wagons, and then trucks, would deliver ice to your door. The ice man would place ice in your ice box to keep your food and drinks cool, or wherever else you wanted it to be used. Each house or business had an ice card they would use to indicate how many pounds of ice was needed. Most of the house’s doors were unlocked and the ice man could deliver it whether someone was home, or not.

Some homes built what were referred to as “California

Bella Italia was one of many restaurants to occupy the Ice House.

Original beams and brick at the Ice House gave Sizzler some of its character.

only $

coolers,� where ice was placed under the home through an opening in the floor that could be open and closed. One of the

first homes to have this was the Alphonse and Henrietta Weill homes built in 1882, now located on the grounds of the Kern County Museum (Pioneer Village). Some businesses placed ice under their raised flooring, using fans to waft cool air upwards.

Today, the companies occupying the Ice House building include Curl Talk Beauty Salon, Wright Family Chiropractic Center, Third Energy Tattoo, Greenmark Property Management, as well as the Elements Venue. The latter, owned and operated by Manuel Gutierrez (also known as DJ Manuel), recently celebrated its second anniversary on Sept. 13. It offers catering for 30 to 350. So, food is still being served at the Ice House, though no longer in a traditional restaurant.

24.99 .99

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With purchase of 2 beverages.

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Expires 10/25/13

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5123 Ming (Ming & New Stine)• 836-0100 bakersfieldlife.com

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OUR TOWN

GREENER SIDE OF BAKERSFIELD PHOTO BY XXXXXXX X XXXXX

Invest From the Ground Up seeks to beautify our town with trees

By Gabriel Ramirez

T

he efforts to make Bakersfield a little greener just got kicked up a notch.

A campaign called Invest From the Ground Up, a program of the California Urban Forests Council, is hoping to spread education and awareness about investing in trees, parks and green spaced with Californians and with local Bakersfield residents. Their message is that investing in our trees, parks and green spaces not only helps create great neighborhoods, but also gives us back much more than we put in.

The program has several local partners.

Bakersfield Life Magazine spoke with those connected with the project, and here is what they had to say:

IT TAKES A VILLAGE Sonali Shah, communications manager with the California Urban Forests Council and the Invest From the Ground Up campaign, said one of the program’s success is the multipartnerships from groups, including the Downtown Business Association, the Arts Council of Kern, Tree Foundation of Kern, Keep Bakersfield Beautiful, City of Bakersfield, Bakersfield Realtors Association, the San Joaquin Valley Urban Forest Council, Davey Resource Group, The Mission and Kern River Parkway.

The program has a statewide presence through its website — InvestFromTheGroundUp.org. The site shares blog posts and tree-related resources, and maintains an active social media presence.

“We also partner with local California communities to create local tree-related campaigns like the campaign we have in Bakersfield,” Shah said. “In our local communities we partner with homeowners, business owners, local governments and agencies, utilities, organizations and community leaders to spread this important message.”

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Trees are planted in the sidewalk area in front of businesses on Eye Street downtown.

A NEW DOWNTOWN LOOK Downtown businesses and residents are excited about the changes.

“This campaign is important to Downtown Bakersfield because trees make the area more inviting,” said Cathy Butler, president of the Downtown Business Association. “If, for example, you look at the trees that were placed by The Padre Hotel, it makes the area more inviting and people like walking the area when there is trees and shade especially during warm days, and this helps downtown and it helps businesses.”

‘NEIGHBORHOODS HAVE CHARACTER, ROOTED IN TREES’ “When you stop and think about it, what makes a neighborhood great?” Shah asks. “It’s a simple truth that great neighborhoods have character, rooted in the trees, parks and green spaces that help make the place we live feel like home. Unfortunately, when decisions are being made about what’s best for our community to thrive, the true value provided by these basic resources — and the return on the investment we make in them — is often overlooked.

That’s why we started the Invest From the Ground Up campaign. The best solutions don’t have to be new, complicated or expensive. Once people see what can grow when we sim-

“Today’s technology with good old-fashioned integrity”

blish d 1900 Esttabli EEstablished i hed 1900

ply invest from the ground up in trees and green spaces, we can begin making decisions that help our communities thrive, our local businesses flourish and the place we live feel even more like home.”

WHAT’S NEXT In Bakersfield, Invest From the Ground Up will continue its campaign to inform residents of its project.

Traditional advertising and grassroots tactics has been used to get people thinking about their trees and how more and healthier trees can benefit Bakersfield. You may have already seen posters in store windows, tree tags on trees that say, “I am worth $9,830 to your neighborhood” (the amount is based on each specific tree), and non-permanent stencils that say, “This would be a great place for a tree.”

Local coffee shops and restaurants are flaunting campaign coaster and coffee cup sleeves.

The campaign will culminate in an Imagine Trees First Friday event, 5 p.m. to 9 p.m. Oct. 4 in downtown Bakersfield between 18th and 20th streets and Eye Street. This will be a festive, fun-filled, fall evening to celebrate trees, parks and green spaces. Showcased will be creative tree-inspired art by local artists, galleries, treats, as well as live music. ‘ Also, the evening will feature the unveiling of a new tree sculpture by Betty Younger, the opportunity to meet a certified arborist, horse wagon rides and much more.

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COMMUNITY

‘ONE BOOK,’ ONE BATTLE Annual community read program — featuring Skloot’s ‘Henrietta Lacks’ this year — aims to combat illiteracy

By Kaelyn De Leon

E

arlier this year, Central Connecticut State University published a survey that ranked Bakersfield dead last in its “Most Literate Cities in America” list.

It ranked the 75 largest cities in the nation, counting the number of booksellers, educational attainment of residents and library resources, among other things, to analyze the literacy of a city’s residents.

But like Russo’s Books owner Michael Russo said in The Bakersfield Californian in response to the survey, it did not “capture are the heart and spirit of a community” that includes countless community programs to combat illiteracy — programs like “One Book, One Bakersfield, One Kern” that is back for another year.

‘ONE BOOK,’ ONE HISTORY The program began in 2002 when a young local teacher named Jillian Fritch-Stump read about “One Book” programs taking place throughout larger cities in the United States and decided to start one in our own commuRebecca Skloot nity. The program chooses one book each year as a community read.

After gathering several partners — including Kern County Libraries, The Bakersfield Californian, Russo’s Books, Cal State Bakersfield and a myriad of others — the program kicked off. In 2004, Kern County Library and Kern County Superintendent of Schools Office became partners and changed the name to “One Book, One Bakersfield, One Kern.”

It celebrated 10 years last year.

The goal of the program is to get people excited about reading, organizers say. It helps encourage higher literacy 126

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October 2013

rates, relates themes of a book to real-world situations, makes accessibility to the book as easy as possible in different languages and in audio, and builds a community — one book at a time.

“We hope people come out of any program saying, ‘Wow ... that book is really interesting, it has something meaningful to say to me’,” said Kristie Coons, One Book’s co-coordinator.

The book chosen is always critically-acclaimed and influential in its own right. CSUB’s makes possible for the author to visit Bakersfield on the CSUB campus, where the author also signs books for attendees.

‘THE IMMORTAL LIFE’ This year, the non-fiction novel “The Immortal Life of Henrietta Lacks,” by Rebecca Skloot, was chosen as the community read.

The novel details the story of a collision between ethics, race and medicine from “HeLa cells,” cells taken in 1951 from Henrietta Lacks, a black tobacco farmer, which have become

A researcher places HeLa cells in an incubator at a lab at the National Cancer Institute.

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one of the most important scientific tools in medicine, cancer and cloning.

“One of my goals with this book was to tell a story that taught people about science while showing them why they should care about it, how it relates to their lives,” Rebecca Skloot, the novel’s author, told Bakersfield Life. “One of the most amazing things about the story of Henrietta Lacks is that there isn’t a single person out there who hasn’t benefited personally from her cells in some way.”

Recently, HeLa cells and the Lacks family descendents made headlines after a legal ‘One Book’ agreement was made between Author Visit the Lacks family and the National Institutes of Health, Rebecca Skloot will visit granting the family for the first Bakersfield to speak about time in 62 years some control her book, “The Immortal as to how Henrietta’s genome Life of Henrietta Lacks,” is used. and to sign copies.

“Our family’s mission is to When: 7 p.m. Wednesday, honor Henrietta’s legacy and Nov. 6 her incredible contribution to Where: Icardo Center at science,” Jeri Lacks-Whye, Cal State Bakersfield granddaughter of Henrietta Free to attend Lacks, told Bakersfield Life.

More info: 868-0723, kern“We are now thrilled to join countylibrary.org or on Bakersfield for their ‘One’ read Facebook: One Book, One event for a discussion about Bakersfield, One Kern. this important story.”

The program will include several opportunities for our community to discuss the book and its issues. They include: • A CSUB Kegley Institute Fall Lecture featuring author Dr. Otis Webb Brawley at 7 p.m., Oct. 9, at the CSUB Dore Theatre • “Meet the Lacks Family” at 7 p.m., Oct. 17, at Dore Theatre.

• Science Symposium, sponsored by the Bakersfield City School District, at 9 a.m., Oct. 19, at Stiern Middle School.

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NEIGHBORHOOD SPOTLIGHT

A cyclist rides east on Panorama Drive past homes in the La Cresta neighborhood as dogs in the driveway bask in the sun.

LA CRESTA One of Bakersfield’s first established areas in the northeast features one-of-a kind homes, landmarks, family life

By Earl Parsons

A

variety of antique homes line the rolling hills of northeast Bakersfield’s La Cresta neighborhood.

Spanish-style villas with adobe shingles stand alongside palatial plantation-style buildings with ornate Roman columns.

The vintage aesthetic and individuality between houses convinced local business owner Norma Diaz to purchase her first home in La Cresta, where she’s lived since 1986.

“The inside of every one of these houses is different,” said Diaz, the owner of La Rosa Fruit Bars & Ice Cream on Niles Street. “They’re not clones.”

Some of the architecture in La Cresta — which stretches from Panorama Drive and Bernard Street between River Boulevard and Loma Linda Drive — dates back to before the 20th Century, and Diaz’s home in particular was built in 1926.

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The path along the Panorama bluffs is a popular place for runners and walkers from the La Cresta neighborhood.

PHOTO BY CASEY CHRISTIE

La Cresta

La Cresta The clock tower of Garces Memorial High School is one of the most visible landmarks in the La Cresta neighborhood.

Bakersfield College

Columbus St.

Bernard St. 178

Mount Vernon Ave.

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Union Ave.

• 1498 single-family homes • 24 percent of the households have incomes of $75,000 or more • 95 percent are homeowners • 6 percent of homes have a market value of $250,000 or more • 41 percent of the head of household are 55 or older Source: The Bakersfield Californian Market Research Department

The original homesteaders of the La Cresta neighborhood still lived on Diaz’s block when she first moved in, and there have been few changes of ownership in the nearly 27 years she’s lived there.

“It’s a tight-knit community,” Diaz said. “From the day I moved in, my neighbor said that our little block is like an island.”

Along with Oleander and downtown Bakersfield, La Cresta is one of Bakersfield’s first established neighborhoods, said Rosina Dewar, an agent for Watson Realty. People who buy homes in the neighborhood tend to stay there for the rest of their lives, she said. And people who grew up in La Cresta tend to move back and start families of their own.

“People who own houses in La Cresta insist that it’s the only place in town to live,” Dewar said.

Jill Egland, who grew up in La Cresta and bought the historic house where she’s lived for the last 16 years, says that little has changed in the neighborhood since she was a child.

“Growing up in La Cresta, everybody knew everybody,” said Egland, the vice president of community impact for Kern County United Way. “If you were a kid, you couldn’t really get away with anything.”

LOCAL LANDMARKS As one of the oldest neighborhoods in town, La Cresta is home to some of Bakersfield’s most indelible landmarks — Garces Memorial High School is in the middle of the neighborhood, and the Panorama Bluffs at the northern end of La Cresta provide a breathtaking view of the Bakersfield skyline.

Before it closed down and converted into a Dollar General, the

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in the wintertime and adds a slight breeze to Bakersfield’s relentless summer heat.

Many of the homes have steep staircases leading up to their front porches to accommodate the hilly landscape, and homeowners keep their front lawns clean and meticulously manicured.

“People take a lot of pride in their space,” Egland said.

This Spanish-style home off Columbus Avenue demonstrates the diversity of La Cresta’s vintage architecture.

PHOTO BY EARL PARSONS

VINTAGE AND INDIVIDUALITY

Continued from page 129 Green Frog Market on Bernard Street was one of Bakersfield’s oldest grocery stores.

Unlike the typically flat valley landscape of most Bakersfield neighborhoods, La Cresta’s higher elevation reduces fog

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These quaint, older homes tend to require vigilant maintenance to keep them beautiful. But over the years, property owners update the homes after people move or pass away, said Dewar of Watson Realty.

“This neighborhood is not for the Seven Oaks type of person,” Dewar said. “It takes a person who wants a mature neighborhood.”

The vintage architecture and individuality between homes in La Cresta is opposite of the cookie-cutter suburban tract homes in other neighborhoods that give a feeling of sameness and uniformity.

For Egland, who lives in a home built by Bakersfield pioneer Col. Howard Nichols, the elevation gives her a feeling of security.

“People in the neighborhood like to joke that when the Isabella Dam finally breaks, we’re going to be safe and dry.”

LADIES WHO…

… RUN RESTAURANTS These three family-minded restaurant owners work to serve Bakersfield Compiled by Bakersfield Life Magazine Photos by Mark Nessia

F

or these three ladies, the restaurant business has been a sort of calling. They live to create dining memories and serve Bakersfield.

Meet these entrepreneurs here and learn about their signature items and favorite moments of running a restaurant.

SHAWNA HADDAD BYERS Shawna, former owner of Fishlips on 18th Street, took over the former Suds Tavern spot in the Wall Street alley in 2012. At Muertos Kitchen & Lounge, Shawna’s goal is “to serve simple flavorful food, provide top service and just let people relax with friends or family in such a wonderful setting.”

What inspired you to run a restaurant? Besides the obvious of needing an

income, I wanted to embrace my life — all my success and sorrows, happiness and pain and to honor my grandmother and continue her wonderful spirit. Sadly, I am not even close to her amazing cooking skills, which is why I have Fern, Fil and Matt help me keep the love and flavors in the all the food at Muertos.

Although “muertos” means “death/the dead” in Spanish, we are celebrating life!

There is a lot of laughter and joy at Muertos. We have a very warm and welcoming vibe.

What is your favorite part about running a restaurant? Watching people

truly enjoy themselves, hearing my staff laugh with each other, knowing my son Hudson is very proud of our place.

What’s the biggest challenge? Our size — 1,800 square feet. We have 14 tables and our kitchen is only 100 square feet. We serve more than 800 people in a five-day service week. We try our best to keep things consistent, timely and fun.

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Shawna Haddad Byers

Laurie Watson

What’s a signature item on your menu? Halibut tacos with a blood orange jalapeno margarita. We are getting known for our rotating specials and custom orders.

What’s your favorite item? The menu is actually a collection of all my favorite things to eat, but right now I would say the halibut salsa, lamb tacos with bleu cheese crumble, ahi tuna tacos with wasabi red pepper honey sauce, and the “James burger.”

What is the most interesting thing that happened at your restaurant? We get a lot of people traveling through or

in town for business. My favorite is still the four businessmen from Georgia, Idaho, Germany and Finland — that was a fun table.

What is the greatest thing you have learned through running a restaurant? To never give up. To believe in your-

self and vision. To listen to the needs of your guests and staff.

Besides your place, what local restaurant is one of your favorites? Have to have our Mexicali Mondays, my

son’s constant request. Mama Roomba, Luigi’s and Sequioa Sandwiches, too!

LAURIE WATSON Laurie took over Bonnie’s Best Cafe in October 2006. She started in the cafe on the sandwich end and then began created casseroles with the second owner in 2001 before taking over management duties.

What inspired you to run a restaurant? Craziness and the fun of creating good food for good customers inspired me to take the leap from employee to employer. I’m not sure I would have opened a restaurant without having experienced it first.

What is your favorite part about running a restaurant? All the different people you encounter. Many cus-

tomers have become good friends. They can cheer you up on bad days, challenge you to keep your composure on other days, and teach you patience many days. I love the diversity that each day brings.

What’s the biggest challenge? Employees are probably the biggest challenge. Paying the bills comes in as a stong second. There’s nothing better than a good team and nothing more frustrating than a fractured team. They do teach me a lot and keep me well informed on the latest trends. My texting skills have improved, although I still can’t figure out what a hashtag means. Finding time away is also a challenge, and vacations are few and far between.

What’s a signature item on your menu? For the casseroles, our signature item has to be the chicken pot pie.

It’s so popular that we feature it every other Wednesday. Our signature for the sandwiches has to be the crazy celebrity names. The Tanya Harding is our club sandwich. First-time customers usually start laughing at the menu.

Continued on page 134 bakersfieldlife.com

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Continued from page 133 What is the most interesting thing that happened at your restaurant? On any

given day, friends re-connect unexpectedly at Bonnie’s. It happens all the time, and I’m in awe everytime.

What is the greatest thing you have learned through running a restaurant?

How to be more patient and understanding (not sure I always am successful, as my employees will verify!). It’s a lot of long hours, but the rewards are there.

Besides your place, what local restaurant is one of your favorites? We recently

tried The Mark downtown, which we enjoyed. The Padre is also one of our go-to places. My husband is an excellent cook, so we tend to stay home for dining unless he’s feeling the need to leave the kitchen.

NANCY CRISTALLO It was a dream of Nancy’s sister’s to open her own restaurant, and she did when her family moved from Boston to California. But the Visalia restaurant could not support the family’s six siblings. Forty years ago, the sisters moved to Bakersfield and opened an Italian restaurant named after her sister, Rose. And 20 years ago, Nancy’s daughters wanted in on the business, and they opened another restaurant in southwest Bakersfield, calling it “Sorella,” meaning sister.

What inspired you to run a restaurant?

I started in this business when I was 14 years old. It got into my blood, and I loved the business. I always wanted to own my own.

What is your favorite part about running a restaurant? Throughout the years, I

have made some wonderful close friends that come in to eat at Sorella, and (I also have) the pleasure of seeing customers leave with a smile on there face.

What’s the biggest challenge? Finding good people to work.

What’s a signature item on your menu? The signature dish has become our

18-ounce porterhouse steak with scampi. It’s the best in town.

What’s your favorite item? Our handmade manicotti and cannelloni with alfredo sauce and marinara sauce.

Nancy Cristallo

What is the most interesting thing that happened at your restaurant? There rant is one of your favorites? My favorite

have been many marriage proposals, and one that stands out was a young couple who got engaged here. They had their wedding in the restaurant, and for their first anniversary, they celebrated here with their newborn baby.

What is the greatest thing you have learned through running a restaurant?

Besides your place, what local restau-

That owning a restaurant is not easy with its

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local places to eat is Bill Lee’s Bamboo Chopsticks Restaurant and Mexicali.

October 2013

ups and downs, but if you believe in a dream, put in hard work and provide good food, it will happen. My family and my daughters work with me side-by-side through good times and the bad. And we have a wonderful chef, Gustavo Gomez, who makes things easier.

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PERSONALITY

TERRY MAXWELL Restauranteur turned city councilman works to serve his hometown

By Lisa Kimble

Terry Maxwell in front of TL Maxwell’s Restaurant & Bar, which he has been operating since 1999.

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PHOTO BY MICHAEL LOPEZ

R

estauranteur and City Councilman Terry Maxwell is seated at the bar of his downtown restaurant, the morning sunlight streaming into the doorway as he signs off on a delivery, when his cell phone rings.

The call is from a constituent concerned about an abandoned structure. He promises to contact code enforcement, and does so a short time later. While many people are just beginning their workday, Maxwell has been up for hours, raising two grandchildren with his wife Paula.

“I feel like I am 29 years old again,” he said, laughing.

Such is a typical morning in the life of the businessman and Ward 2 councilman, impossibly busy juggling a menu of responsibilities. But Maxwell wouldn’t have it any other way.

At 59, he is having the time of his life serving his hometown and relishing the fact that he is a survivor in a rough-and-tumble industry where only one out of every 10 new restaurants survives the test of time.

“I love it. I absolutely love it,” he said. “People have asked me if I was crazy to get involved in the political process. I remind them I was crazy enough to get into the restaurant business.”

PHOTO BY CASEY CHRISTIE

City council members, from left, Terry Maxwell, Harold Hanson, Bob Smith and Jacquie Sullivan are sworn in at a December city council meeting.

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Running a restaurant wasn’t anywhere on his radar.

In 1994, Maxwell partnered with the Brown brothers of Cafe Med Restaurant and Deli at an eatery in northeast Bakersfield. The following year, Maxwell bought them out and renamed the establishment Maxwell’s Fine Dining and Spirits. In 1999, he opened a second location, T.L. Maxwell’s Restaurant & Bar downtown, in the storied Haberfelde building in a space once occupied by the legendary bar, The Office. Colorful tales still abound.

For six months, Maxwell juggled both restaurants before closing Fine Dining and Spirits.

“The restaurant industry is the toughest industry,” he said, adding that this past summer was particularly rough. “The discretionary dol-

“

I want to do good things. I am a common sense guy. I tell you what I think, not what I think you want to hear.

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Continued from page 137 lar is getting scarcer. Quite frankly, we’ve beaten all the odds.”

A natural talent in the kitchen despite no formal culinary training, Maxwell, who creates the menus and dishes at the popular eatery, insists he not be referred to as a chef.

“Everyone of my cooks began here as a dishwasher.”

He has also kept a keen eye on the restaurant’s bottom line, making him well-suited to make tough budgetary decisions affecting city coffers.

‘MY TURN TO SERVE’ For years, the political bug had been eating away at him.

Although he’d only held office in grammar schooland never served in the military, he felt the pangs of duty.

“This city and nation are facing some of the hugest challenges, so I can’t sit back any longer without at least trying and giving it my best effort,” he said. “I feel this is my turn ... to serve.”

He lost his first city council bid in 2004 against incumbent Sue Benham but captured 43 percent of the votes on a shoestring budget, he said.

“What I learned was the significance in how to run an election,” he recalls. “I wanted to show how you could have an impact and not be beholden.”

Last year, the second time was the charm, defeating Elliott Kirschenmann for the Ward 2 seat up for grabs. The fact that he was endorsed by community pillars, including Ray Dezember and Diane Lake, didn’t go unnoticed.

“Big money isn’t necessarily how our politics should go,” Maxwell said.

ENGAGED IN ISSUES A voracious reader, Maxwell has spent upwards of 30 hours of research for a two-hour meeting.

“Sometimes, when you get under the surface, what you may be looking at is not necessarily what the issues are,” he said. “You can’t do this without being totally engaged and understanding all the issues, and that is my personality.”

He is chairman of the Legislative and Litigation Committee, as passionate as he is proud of his hometown, and nononsense.

“I want to do good things,” he said. “I am a common-sense guy. I tell you what I think, not what I think you want to hear.”

Maxwell says he finds the governmental process fascinating.

“Years from now, people will look at this council and give us credit for the good or bad decisions, no one else,” he said.

“We are making some very big decisions, and I want our city to be successful.”

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REAL PEOPLE

RESTAURANT INSPECTOR ‘Environmental health specialist’ shares common violations, myths, pet peeves of local eateries Compiled by Bakersfield Life Magazine

Photos by Casey Christie

K

ari Harrison received her degree in biology and holds a background in healthcare while her husband has owned a food business. It’s fitting that she is now in charge of making sure Bakersfield’s restaurants, hotels and pools are as clean as possible as a Kern County Registered Environmental Health Specialist.

“I have been on both sides, so to speaks, so it’s a good fit,” Harrison said of her job as an inspector. “My job is never dull; it changes every day.”

When she’s not inspecting, she’s renovating her home with her husband and trying to keep up with their 5-year-old.

The most common question people always ask about your job “What’s the worse place you’ve ever been?” My usual response is, “It might surprise you,” and leave it at that.

Environmental Health specialist Kari Harrison checks temperatures on food at Luigi’s Restaurant.

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Harrison carefully inspects a soda machine at Luigi’s.

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Kari Harrison is a Kern County environmental health specialist.

What’s a typical reaction from restaurant managers/owners when you arrive for a visit?

Some owners greet me with a smile and tell me to “just do my thing,” while others completely panic. If a facility’s staff is welltrained and concerned about food safety and compliance, there is no need for panic.

Have you ever gotten hate mail or been yelled at for giving out a bad grade?

I’ve gotten yelled at for closing a restaurant or requiring a permit. You can’t take it personally. Safety first — end of story.

Your favorite local restaurants My friends and family know where I like to go. Everyone has their preferences. I’m definitely a creature of habit. The great thing about being able to travel the county is that I have found some fantastic places that I wouldn’t have known about, otherwise. I just have the distinct advantage of seeing their kitchens, too.

How does your job affect the way you eat and where you eat?

It definitely affects where I go. The county’s new Safe Diner App is a great way to see how well your favorite restaurant is doing.

How do you come up with grades?

The county has developed a point system based on the severity of the violation and risk to public health. It starts with 100 points. A major violation is a 5-point deduction. A minor violation is a 3point deduction. A non-critical violation is a half-point deduction.

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Kari Harrison walks out of the cold box at Luigi’s where chef Chris Vera stores all of his cold food.

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Continued from page 141 A common myth about food inspection We get calls all the time from people to claim to have gotten sick from the last place they ate. They are positive of it, but that may or may not be the case. They could have become ill from a place they ate at three days prior, a virus that was picked up on a door knob or from something in their own home.

It takes a lot of information, investigation and a doctor’s diagnosis to truly determine how someone got sick.

Your inspection pet peeve We get a lot of complaint calls that have nothing to do with food safety, mostly from disgruntled customers or employees — slow service, the price of the meal, the ugly decor.

What are the most common violations?

In the summertime, I see a lot of cold holding violations. It’s extremely important to make sure that the equipment is well taken care of and capable of maintaining 41 degrees fahrenheit or below, despite the heat. I also see a lot of wet wiping cloths sitting on food preparation surfaces rather than stored in the sanitizer when they are not in use. It’s a bad habit that’s hard to break.

Why do we never see anything other than “A” posted on the windows of restaurants?

Believe me, there are other grades out there. I recently gave two C’s and a B over the course of a few days. It’s good that you’re seeing A’s. We try to work with facilities to achieve that goal.

Your most memorable food inspection Recently, I was at the Willow Springs International Raceway inspecting their restaurant and their food truck, which is right next to the tracks. They were filming scenes for a movie. There were a lot of crash cars. I’ve been out there a few times when they’ve had races. It’s pretty fun to watch.

I’ve been told that sometimes you can catch a glimpse of Tom Cruise or Christian Bale as they both race there. I’m still waiting for that.

Greatest reward of your job When I work with a facility, educating their staff, and I truly see ongoing improvements. They show me that they really do care about their customer’s safety by their actions. That’s a win for everyone. bakersfieldlife.com

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FIT AND FRESH

FIT IN THE FALL Welcome the season with tips on jogging with strollers, “chilly” organic recipe

By Sally Baker and Katie Kirschenmann

OCTOBER EVENTS Yokuts fun: The free Yokuts Park Fun Run — one mile, two miles, three miles and five miles — will start at 7 a.m.

Oct. 12 at Yokuts.

For the heart: The free American Heart Association’s 5K walk and run will be held Oct. 19 at Cal State Bakersfield’s Amphitheater. More information: bakersfieldtrackclub.com.

Scholarship Run: Ron Fontaine’s Scholarship Run, a 5K10K event, will be held at 8 a.m. Oct. 26 at California Living Museum. Pre-registration is $20 to $30 before Oct. 23 (students are $20). Race-day registration is $25 to $35 ($25 for students on race day). More information: Jeff Bell at 322-2033, Scott Barks at 325-3005, or email ronsrun@gmail.com Get out of town: The Springville Apple Run 5K and 10K will be held Oct. 19. Take the pleasant drive to compete in this long-established event and stroll through the Springville Apple Festival after your race. Register online at springville.ca.us/applerun.

— Sally Baker

IRON DEFICIENCY IN FEMALE ATHLETES Iron deficiency, or anemia, is a common concern for women, especially female teenage endurance athletes.

Hard training for high school and college female athletes in sports, such as soccer, track, tennis and especially cross-country, requires an increased demand for iron.

Intense training stimulates an increase in red blood cells and blood cell production, increasing the demand for iron. If that demand is not met by an adequate diet, anemia may result.

Another factor is that iron is lost during heaving sweating, and there is plenty of that going on in Bakersfield during those 3 p.m. practices. Iron is essential for athletic performance, as one of its major functions is to transport oxygen throughout the body to cells. The brain also relies on oxygen, and with a lack of oxygen, an athlete may feel sluggish physically and mentally.

Iron turnover is highest in endurance athletes, like those running long distances. A blood test can determine iron status. Natural sources of iron in a diet comes from lean red meat, poultry, fish, liver, nuts and legumes.

Avoid drinking caffeinated drinks with meals, as it may inhibit iron absorption. Instead, add citrus, which may aid absorption.

— Sally Baker 144

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October 2013

Stephanie ’s henny

penny

This delicio ground be us, nutritious recipe e co licky dish thf with wheat berries mbines organic pairs nicely at is perfect for a ch in a tomatoey, garilly fall eve salad, crust with a crisp ning. It y b re a d an a chilled w hite wine. d And it’s sim ple!

1 pound o rganic ground be ef 1 onion, fi nely chopp ed 5 cloves g arlic, mince d 1 large ca n tomatoes stewed 1/2 cup to mato past e 2 teaspoo ns chili po der w2 cups wh eat berries (cooked) Directions: Drain any Brown ground beef, fa o cooked wh t. Add spices, tomat nion and garlic. eat berries. oe degrees.

Bake one h s (undrained) and our at 350

— Sally Ba ker

RUNNING WITH A STROLLER Having small children doesn’t mean putting training on hold. Jogging strollers allow runners of all skill levels to incorporate family into exercise.

Getting out for a run with your little ones is not only solid family fun, it’s also a great way to alleviate the stress of the day-to-day baby grind. Not only are you out of the house and improving your health, you are benefitting the baby with an early introduction to fitness, and the great brain-building stimulus of the outdoors.

Choose a stroller that fits your lifestyle Jogging strollers of today are high-tech pieces of equipment, cool enough to impress even the nerdiest of gear-

JOOVY.COM

heads. When choosing your stroller make sure that it is indeed intended for running. Just because the word “jogger” is in the name doesn’t mean it’s safe for running. Jogging strollers have a three-wheel construction designed for stability. If your stroller has four wheels, it is not made for running — it is for walking only. Here are a few options: • The Ironman: If you are a runner who wants to tackle a family-friendly race with your future Olympian, you should research the BOB Ironman ($409), BOB Revolution SE ($449) or the Phil and Teds Sub 4 ($899). Of the three, the BOB Revolution SE is the most versatile and designed for parents who like to run on and off pavement. Because the SE has on optional lock on the swiveling front wheel, this model handles racing on trails just as well as it does navigating Disneyland.

• Weekend warrior: If running isn’t your everyday passion, the Joovy Zoom 360 ($269) or the Schwinn Free Runner ($219) should fit your pursuits quite well. Buy what fits, not what’s flashy.

• Take two: If you are the parent of two young children, or twins, your choices are narrow. Speaking from experience, I believe the best double jogger by far is the BOB Revolution SE Duallie ($659). This model offers the most versa-

Joovy Zoom 360

Continued on page 146

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Continued from page 145 tility and bang for your buck.

• Riding in style: If running in style is high on your list of priorities, take a look at the Mountain Buggy Terrain ($499) and the BOB Stroller Strides Fitness Stroller ($469). Both are stylish and functional.

Rules of the Road First things first, you are pushing precious cargo. Be careful, cautious and conscientious. Here are five easy tips to make sure you are running safely with your bundle of joy.

1) Headstrong: Before your baby can run with you, she must have the ability to hold her head upright. No two babies are alike, so pediatricians almost universally recommend that your baby be at least eight months old to handle all of the bumps and jostling she will experience on a run. Before you decide to run with your little one, speak with your pediatrician about the specific needs of your baby or toddler.

2) Proper form: You are adding between 20 to 45 pounds of resistance to your run. Initially, running with your stroller will feel awkward. To avoid injury or accidents, it’s a good idea to spend a week or two getting used to the feel before you attempt to tackle long distances. Once you’ve gotten comfortable, run with one arm tethered to the handle with your elbows bent, and pump with the untethered arm. Run close to the stroller avoiding any tendency to stiffen your

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arms or rest your weight on the handlebar. Every so often, check yourself making sure you are striking down with your forefoot.

3) Beat the heat: Our little ones dehydrate much faster than we do. Choose a time of day that fits the nap schedule, as well as an optimal temperature. Always carry sippy cups, extra water and snacks. In case of a meltdown, take small toys that are fastened within reach of baby. Packing an extra diaper, wipes and hand sanitizer is always a good idea. Never leave the house without applying sunscreen to your tot. Even if your stroller has a large canopy, sunburns happen.

4) Tune it up: Think of your stroller as a bike. Keep it tuned up and inspect it before each run. Most bike shops will tune a jogging stroller for you. Action Sports has repaired my stroller more than a few times. Your tires will need air after every five runs or so. If you are running long distances, check your tires often. It is no fun pushing a stroller with a flat.

5) Tether yourself: The single most important thing you must do when running with your child is to tether yourself to the handle. All jogging strollers are manufactured with leashes that secure around your wrist. Never run without this important safety feature in place. Accidents happen. The last thing you want to happen is to lose control. Enjoy peace of mind you will have a fun, and most importantly, safe run together.

— Katie Kirschenmann

Tuesday, November 12TH at Rabobank Theater Shopping Bazaar 3:30 pm | Cooking School 6:00 pm

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H E A LT H A N D W E L L N E S S

BODY OF WORK Local award-winning bodybuilder has big dreams and a passion for health and fitness

By Kaelyn De Leon

W

hen most people think of bodybuilding, usually a mental image of Arnold Schwarzenegger or Lou Ferrigno flashes through the mind.

Bakersfield native Kameron Bailey hopes one day his image will flash through your mind also.

As one of Bakersfield’s International Federation of BodyBuilding and Fitness pro, Bailey, 21, has big dreams and a passion for fitness.

With three- to four-hour workouts, seven days a week and under a strict diet, Bailey has developed a discipline that is preparing him for the big leagues of bodybuilding and men’s physique competitions, a category focused on obtaining the ideal man’s body.

At age 20, barely eligible to compete, Bailey entered into his first men’s physique competition.

He placed first and won best overall.

“I was a kid at that competition,” Bailey said.

“After leaving, it made me feel confident about myself and my future in competing.”

His role model is Ronnie Coleman, a professional bodybuilder winner of multiple Mr. Olympia awards. Besides Coleman, Bailey credits his family as his main source for motivation and support.

He found a love for working out when his father, Kenny Bailey, began taking him to the gym and pushing him to be the best he could be.

“That’s when I fell in love with it,” Bailey said.

“It’s like an addiction.”

But self-motivation is also key, and Bailey tells himself, “If you’re not in pain, then you’re not doing it right.”

Before a competition, Bailey follows a strict diet of eating light meals and cutting out water to maintain his physique. But after the competition, Bailey indulges. He carries a bag of sweets with him to enjoy after every competition that’s filled with candies and Hostess products.

“I get sick every time,” he said. “I don’t know why I do it; I just do.”

Continued on page 150 148

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October 2013

Kameron Bailey, 21, has a passion for fitness and is an International Federation of BodyBuilding and Fitness pro.

PHOTO BY MARK NESSIA

FINDING LOVE

Repeat each day for at least five months before competition.

6 a.m. Wake up and drive to gym on empty stomach. 45 minutes of fasted cardio on the StairMaster while sipping on Branched Chain Amino Acids to keep muscles from breaking down. Then, drink protein shake blended with oats.

7 a.m. Start drinking first of 2.5 gallons of water that will be consumed throughout the day.

7 a.m. Mealtime. All meals consist of 8 ounces of lean meat (chicken or fish), 6 ounces of complex carbs (brown rice or yams), and broccoli and asparagus.

9 a.m. Mealtime.

12 p.m. Mealtime.

2 p.m. Mealtime.

3 p.m. Begin working as a personal trainer.

4:30 p.m. Mealtime in between clients.

7:30 p.m. Mealtime in between clients.

9 p.m. End work as a personal trainer.

9:30 p.m. Mealtime followed by second gym session of two hours of weights and 45 minutes of StairMaster cardio.

11:30 p.m. Mealtime. Prepare meals for the next day and drink protein shake before bed.

MEAL PLAN • The everyday meal: 8 ounces of lean meat (chicken or fish) grilled with Mrs. Dash seasoning. Steamed brown rice and veggies (broccoli or asparagus). My meals are very boring. I eat and cook so often and so fast that I really don’t care how it tastes. I have to cook every single night, and don’t have the time to get fancy with it.

• The “treat yourself” meal: Replacing brown rice with cold sweet potatoes or yams that are previously sliced and baked, then covered with cinnamon. To a normal person, it’s just a yam. But to me, it’s the only thing I’m able to eat with a sweet taste to it, so I love it!

• The going out meal: Chipotle or Victor’s Mexican Grill.

• Post workout snack during prep: Gummy bears to restore glycogen levels.

• Favorite treats given up during prep: Maple bar donuts and Starbucks.

FITNESS ROLE MODELS Ronnie Coleman, Flex Wheeler, Steve Cook, Johnnie O. Jackson, Franco Columbu and Phil Heath. But above all, my No. 1 role model is my dad, Kenny.

Bailey competes in 2012 in San Jose.

PHOTO COURTESY OF KAMERON BAILEY

Day in the Life

FIVE REASONS TO COMPETE 1. I have always loved sports, and this is such an amazing sport with such a variety.

2. I’ve met some of the most amazing people and made some great friends competing. You build lifelong friendships.

3. Even if you lose the competition, you still win. You pushed your body for six months to its complete edge until you couldn’t push any more, then still pushed further and transformed your physique to its prime form. That cannot be counted as a loss.

4. I love working out. I love the pain and what I get back from it. I love the challenge of doing things I couldn’t do yesterday. So why not get a trophy for it?

5. I just so happen to be good at it! I started out just for fun, but after going pro at only 21, I can’t help but think of eventually turning it into a career. If there’s a chance to have my job be about being healthy and helping others be healthy, then you can bet I am going to try.

THE IMPORTANCE OF HEALTH I believe that health is the No. 1 key factor to happiness. You will feel better, be more energized, look better, feel more confident and live much longer. There’s nothing but positive benefits. In life, you can make all the money in the world, have the nicest things or go to the most beautiful places, but all of that ends at some point. Your body is the only true thing you will have when all that is gone. There will always be only one of you. So we better take care of it! I promise that once someone turns to a healthy lifestyle and sees all of the ways it changes their life, they can never go back.

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Continued from page 148

Recently, Bailey traveled to Chicago where he got the chance to compete on a national level for a pro title. He won the competition and is now one of Bakersfield’s first pro bodybuilder, and one of the youngest.

His next journey is joining the Bakersfield Police Academy. “The academy is the perfect place for me,� he said. “I like to be active and with law enforcement. Everyday could bring something new and exciting.�

His next competition is in the beginning of 2014, which gives him plenty of time to dedicate to the police academy. But besides his prospective police career, Bailey hopes to continue men’s physique competing. “I want to be that 60-year-old guy that’s still competing,�

Bailey said.

However, Bailey is realistic about his future, too. “If it works out and I get to do this for a living, then great.

Or, if it stays a hobby, then that’s great, too.�

At the end of it all, Bailey said, it’s all about health. “Your health requires dedication. For me, I want to be an example of choosing to be healthy and looking good through perseverance and hard work.�

Local bodybuilder Kameron Bailey works his biceps with dumbbell curls. Bailey typcally does four sets of 12 to 15 reps.

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Bakersfield Life Magazine

October 2013

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One of many rooms at the Silver City Ghost Town.

SILVER CITY GHOST TOWN Investigate the paranormal with a frightenly fun tour of Kern Valley ghost town

By Lois Henry

W

hether you believe in ghosts or not, a “lantern tour” of one of Kern County’s most famous haunted hot spots is really a lot of fun.

I’m talking about Silver City Ghost Town, tucked away in Bodfish next to Lake Isabella. It’s a fun slice of living history, roadside attraction, and home of the undead, all smooshed into one.

I recently went on one of their lantern tours combined with a real live ghost hunting investigation, complete with motion sensor cameras, EVP (electronic voice phenomenon) devices and experts who have supposedly 152

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October 2013

found ghosts on the Queen Mary.

What a hoot. Even without all the ghosty stuff, I would have loved Silver City.

HISTORY The original owners, Dave and Arvilla Mills, built it starting in the 1960s by rescuing Gold Rush-era mining cabins, hotels, banks and other buildings that were about to be destroyed either by neglect or encroaching modernization.

So, no, Silver City was never its own city. But the buildings were all part of the historic Kern River Valley gold rush that came on the heels of the main California gold rush. Mining towns sprang up all over the mountains and, when the gold ran out, the towns were abandoned just as quickly.

What you see at Silver City is a collection from Whiskey Flat, Claraville, Miracle, Keysville and more.

Each building has its own plaque giving you the history of its origins, which is very cool.

The Mills ran it as an attraction for many years, drawing large crowds of tourists headed to the lake. Then Highway 178 bypassed them in the 1970s and the place fell into disrepair.

The Mills sold it to J. Paul Corlew and his wife in the 1980s. They refurbished it and reopened in the early

PHOTO BY LOIS HENRY

A fun slice of living history, roadside attraction, and home of the undead all smooshed into one.

Silver City Ghost Town is tucked away in Bodfish next to Lake Isabella.

PHOTO BY LOIS HENRY

If you go

1990s.

Back then, a lot of “Wild West” type of shows were filmed at Silver City. But it wasn’t until recently that I learned about all the spooky business. I had to check it out.

Address: 3829 Lake Isabella Blvd.

Directions: Head east on Highway 178 one hour from Bakersfield. Take the Bodfish exit and turn right onto Lake Isabella Boulevard. Silver City isn’t far on the right hand side of the road.

Facebook: Facebook.com/silvercityghosttown (for current schedules, costs and special programs) Website: lakeisabella.net/silvercity/ Phone: 760-379-5146.

Hours: Typically open seven days a week, from 10 a.m. to 4 p.m.

Cost: General admission for daytime is $5.50 for visitors 13 years of age and older; $4.50 for children 6 to 12 years old; children 5 and younger are free.

The evening “lantern tours” are $12, and start at 8:30 p.m. Extra spooky Halloween nighttime tours begin Sept. 28. Check Facebook for more dates.

‘ANYONE HERE?’ I was not alone. About 50 people showed up on the Friday night in late July that I chose to poke around and see what I could scare up.

And while Corlew, who conducts the tours, rambles on a bit and there’s a slightly cheesy atmosphere, my fellow visitors really got into it — especially in the jail.

One of the official ghost hunters with the Lake Isabella Paranormal Society had given me an EVP recorder and another device that indicates power surges. I smirked and headed off to the jail where a mother and her adult daughter were walking slowly through the two small, stuffy rooms.

I was supposed to click on the EVP recorder and ask questions of the spirits.

The mother and daughter saw my devices and followed me as I asked things like, “Anyone here?” and “Uh, how ‘bout this weather?” and “Heard from Jimmy Hoffa lately?”

Har har, I thought, how goofy. Then the power surge thingy lit up, and I about jumped out of my skin.

Mind you, Silver City has no electricity. Any lights or cameras are either hooked up with extension cords or are battery operated. I wasn’t near any of that stuff anyway.

The mother and daughter were excited and breathlessly showed me some photos they’d just taken with their smart phones that seemed to capture a bar of light zipping through the air with the jail floor and walls in the background.

“We’re really into this stuff,” the daughter told me.

I quickly found the paranormal lady and gave the devices back. If Newt Walker, who’d been locked up in that jail after killing two people and was later murdered by his own brother, wanted to have an Oprah moment, it wouldn’t be with me!

SPOOKY TOUR The tour got underway and Corlew led us through town, dropping historic tidbits and spooky ones along the way.

There was the ghost hunter who captured what he believed was a spirit telling him to “get out” and “stop looking at me” while conducting an EVP session in the church. (In the spirit’s defense, ghost hunters are in that town so often it must get a little tiring.)

Continued on page 154 bakersfieldlife.com

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Paranormal activity • Silver City has been called the sixth most haunted site in America

by PBS’ “This Old House” online (read online: http://bit.ly/9jjp0A) • It was also featured on “Haunted Discoveries,” “Extreme Hauntings Live” and “My Ghost Story.”

• In this clip from “Haunted Discoveries,” ghost hunters believe they hear a spirit tell them to “stop looking at me.” (http://bit.ly/13HItvM)

You can keep up on the paranormal discoveries through these groups: • Lake Isabella Paranormal Society (Facebook.com/LIPSGhosts).

• GRIT Paranormal (Ghost Research/Rescue Investigations/Intervention Team): Facebook.com/GritParanormal • The town has also been the backdrop for movies and even music videos, such as this one by the Rocketz (http://bit.ly/ADqzM).

And Corlew swears an entire tour group once saw wraiths walking through walls, as bottles floated and shot glasses were drained into unseen throats in the Apalatea Burlando House.

He tried to get the spirits to make themselves seen or heard that night, but I was glad when they all seemed to be busy elsewhere.

After the tour, we were invited to see what the ghost hunters had turned up with all their intricate equipment.

Take a lantern tour of Silver City Ghost Town, one of Kern County’s most famous haunted hot spots.

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PHOTO BY LOIS HENRY

Continued from page 153

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6 Paint-it-yourself candy bowl This huge candy bowl is just one of the many Halloween pieces in stock at Color Me Mine. Paint a light-up jack-o’-lantern or skull to add to your spooky holiday decor.

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October 2013

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Honor Flight Kern County Reunion Aug. 28 Held at Hodel’s Country Dining Photos by Mark Nessia View these photos and more online at bakersfieldlife.com

Bob Lechtreck and Cmdr. Matt Jackson

Turk Eliades and Ed Gaede

Don Black and William Black

John Stephenson and Sgt. Mel Wayne

Elwon Williams and James Lee

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College Night Sept. 9 Held at Rabobank Convention Center Photos by Felix Adamo View these photos and more online at bakersfieldlife.com

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Molly McCallister, Hanna White and Paige McCallister

Heidi and Abraham Hernandez

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Rodolfo Cardoso, Brittany Ford, David Gonzalez and Karen Russell

Jarid Timmons and Dylan Wall

October 2013

Edwardo Castro and Benny Gutierrez

Golden Empire Gleaners Barbecue Sept. 13 Held at Petroleum Club of Bakersfield’s parking lot Photos by Jan St Pierre View these photos and more online at bakersfieldlife.com

Rick and LJ Radon

Kym, Dave, Cameron and Jayden Plivelich

Patsy, Jason, Isla, Fletcher and Stan Cohen

David and Cathy Schmeer

Carol Dobbs and Lisa Sanford

Karen Morovich and David Perkins

John Stevens and Barbara and Al Sandrini

Linda and Evannah Graves and Phil Field

Margo McFadden and Weldon and Sandy Sons

Linda and Vince Rojas

Tracy, Austin and David Leach bakersfieldlife.com

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St. Baldricks Shave for the Brave Sept. 7 Held at Chuy’s Mesquite Broiler on Rosedale Highway Photos by Jan St Pierre View these photos and more online at bakersfieldlife.com

Katie, Ken and Garrett Hutchins

Pam Larson and Joe Martin

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Brittany Wilson and Don White

Maddix, Matt and Kameron Wilson

Jamie, Joel and Cooper Stephens

London and Gloria Smith

Garrett and Ken Hutchins

Cezar Miranda and Coral Lumpkins

Ashley Miller and Andrew Warren

Ken Hutchins and Bunny Stevens

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October 2013

Cinco de Latination Sept. 6 Held at Metro Galleries Photos by Brian N. Willhite View these photos and more online at bakersfieldlife.com

Lisa Kimble, Don Martin and Judi McCarthy

Ari Cimental and Rachel Magnus

Dan and Marilou Slayton

Phillip Asuncion, Alex Ruiz and Kris Asuncion

Tom and Carmel Castro, Diana Guerrero and Raul Medina

Alice Guerrero and Yvonne Navarro

Robert Tafoya, Sandra Serrano, Lori Huerta De Leon and Maria Mercado

Jeff Konya and Melinda Konya

Fina and Keith Hendrickson

Shari and Mike George and David and Mike Carpenter

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CSUB Roadrunner Scholarship Fundraiser Sept. 12 Held at Coconut Joe's Beach Club Banquet Hall Photos by Carla Rivas View these photos and more online at bakersfieldlife.com

Ashlea Wilson, Hilda Nieblas and Savannah Andrews

Phyllis and Ty Wallace

Chris Hansen and Jacy Hill

Enid and Ernie Hall and Eloise Higgins

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Bakersfield Life Magazine

Dr. Horace and Barbara Mitchell, Sue Mitchell and Thomas Wallace

Karen and Mike Polyniak and Irene Randolph

Juana Escobedo, Darcy Bogle, Vince Maiocco and Chris Brown October 2013

Cindy Goodmon and Mike and Judy Neal

Johnny P. Zaninovich, Katie and Matthew Schneider

Christy Fraley, Traci Banducci, Katrina Priest and Nikki Adame

Village Fest Sept. 7 Held at Kern County Museum Photos by Carla Rivas View these photos and more online at bakersfieldlife.com

Theresa Stevens and Amber and James Stofira

Lori Hinds and Gary Meurer

Christine Fonseca and Ana Zamora

Rudi Slife, Joe Kedzia and Karrie Buskirk

Meagan and Jason Virrey and Crystal Meadows

Christina McQuiston, Avi Ravi and Justin Thompson

Wes and Jamee Lynn Zuffinetti, Becca Ferguson, Jill Johansen and Corrine and Jason Gann

Dave and Lenora Smith

Mayra Contreras and Olimpia Frederick

Ryan and Belinda Witcher, Codie VanHoozen, David Larsen and Katie Bimat-Gonzales bakersfieldlife.com

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‘GOD’S GREAT WORLD’ Fort Faith, at Canyon Hills Assembly of God, lets children explore religion through forest-themed center

By Andrea Vega

C

anyon Hills Assembly of God ventured to build a children’s center that offered a safe but fun environment to learn biblical values and morals by “exploring God’s great world.”

That creation is Fort Faith.

“There’s nothing quite like watching a child experience Fort

As people enter Fort Faith, they check in at a vintage-style camping trailer.

PHOTO COURTESY OF CANYON HILLS ASSEMBLY OF GOD

INSIDE STORY

station, cross over a ravine by way of a fallen log, and then slide down a spiral slide through a mine shaft into the main auditorium called Fort Faith Lodge.

Classrooms in Fort Faith depict a different Sequoia National Forest campsite. Younger children enjoy class in the Cozy Cabin, and older kids can hangout in their own clubhouse.

Interactive game and activity rooms are placed in both the lower level and the mezzanine of the building.

Faith for the very first time,” said Canyon Hills executive pastor Steve Vinson. “Seeing their excitement as they come to church each week makes it all worthwhile.”

DESIGN Fort Faith, in northeast Bakersfield, was designed by Florida-based Wacky World Studios, which specializes in customthemed environments. Lead designer Bruce Barry worked alongside a design team from Canyon Hills to dream up the concept. The design process took roughly two years.

Designed to highlight the beauty of California wildlife with a fun twist, Fort Faith gives off the feeling that you have been transported to a cartoon version of the Sequoia National Park.

As people enter, they check in at a vintage-style camping trailer.

Kids can sit around a campfire, complete with the sounds and smells and look up at the giant, friendly bear standing guard.

Children enter the main rooms through a life-sized sequoia rotunda, pass by the waterfalls and cross over stream with trout projected on the floor. They are challenged to climb a ranger 166

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October 2013

• Fort Faith cost more than $4 million to build, was completed in April, and was made possible through donations by members of the Canyon Hills congregation.

• A mural at the end of the main corridor was designed to replicate the entrance of the Kern River Valley. If you look closely, you’ll see the names of familiar camping sites from Sequoia National Forest, like Peppermint Creek and Miracle Hot Children pass by waterfalls Springs. and cross over a stream with • The Canyon trout projected on the floor.

Kids sign that faces Highway 178 is bigger than you might think — the two kids in the raft are taller than a full-grown man.

• In addition to Sunday morning Children’s Church, boys and girls clubs are hosted Wednesday evenings. Special holiday events and family fun days take place throughout the year.

PHOTO COURTESY OF CANYON HILLS ASSEMBLY OF GOD

Fort Faith children's center at Canyon Hills Assembly of God.

PHOTO BY WAYNE D. WONG

FACTS

INFORMATION Where: 7001 Auburn St. (off Highway 178) Visiting hours: Free programs for first through sixth-graders offered 8:30 and 11 a.m. Sunday; Canyon Hills preschool and day care from 6:30 a.m. to 6 p.m. Monday through Friday.

More information: canyonhillskids.com