Bakersfield Life Magazine October 2014

®

October 2014

bakersfieldlife.com

The

In search of

Food

GREAT PIZZA

Issue

Dining Divas try out

WALL ST. CAFE

Where to find

GOURMET INGREDIENTS

Food Dudes hit

NV CAFÉ

Your guide to the $3.95

Links for Life’s

WALL OF HOPE

BEST LOCAL EATS

LASIK FOR A LOCAL TEACHER CONTEST!

Empire Eye and Laser Center is excited to announce that we are teaming up with Advanced Center for Eyecare (ACE) to provide FREE LASIK to one deserving, local teacher.

Principals will provide the name and story of one special teacher for nomination. Finalists will be invited for a FREE Consultation at Empire and will be guests at Appetite for Sight, ACE’s Annual Fundraising Dinner Event, where the winner will be announced. Visit www.empireeyeandlaser.com for more information.

Cataract & Refractive Surgeon Corneal Specialist

Submission deadline is Friday, October 17th, 2014.

• Graduated with honors from California Institute of Technology

Daniel H. Chang, MD

• M.D. at Duke University • Ophthalmology residency at Emory University • Cataract and Refractive Surgery Fellowship at Minnesota Eye Consultants • A board certified Ophthalmologist with advanced training in refractive surgery

Empire Eye & Laser Center EmpireH.Eye & Laser Center Daniel Chang, M.D. 4101 Empire Drive, Ste 120 Bakersfield, CA 93309 PH: 661 325 3937

4101 Empire Drive, Ste 120 93309 661-325-EYES (3937)

Montecito Aesthetic Institute Bakersfield, CA 1150 H Coast Village Rd CA 93108 Montecito, PH: PH: 805 565 5700

empireeyeandlaser.com

Joseph H. Chang, M.D.

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Meet Cynthia Burt.

Your first line of defense against heart disease.

Cynthia Burt, RN Director, Women’s Heart Center

I’ve been a nurse for 17 years, and I’ve learned a thing or two about heart disease.

Did you know that 80% of heart disease can be prevented? I can tell you how.

I can also tell you what your heart age is. (It just might be older than you think!)

I can tell you what the signs and symptoms are of a heart attack and how they can be different for men and women.

And I can create a personalized action plan that can help lower your risk for heart disease.

ONL

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It’s all part of getting a Heart Health Checkup at the Women’s Heart Center at Bakersfield Heart Hospital.

And all it takes is about 45 minutes of your time and only $25.* Call 852-6200 today to schedule your own Heart Health Checkup. Find out how much brighter the future of your heart health can be.

Scan the code to see a short video about why a Heart Health Checkup is so important and how easy it is to get one.

3001 SILLECT AVE, BAKERSFIELD, CA 93308 - BAKERSFIELDHEARTHOSPITAL.COM * Includes screenings, consultation and personalized report to share with your physician. Not covered by most insurance plans. * Not covered by most insurance plans.

F E A T U R E S October 2014

To market, to market Perfect prosciuttos and miraculous masalas, find out where to score exotic ingredients in Bakersfield

Page 76

The only RN & family owned provider in Kern County since 1994.

Darlyn Baker, RN - Owner

ASSISTED CARE Personal Assistance Hospital Sitting Companionship Light Housekeeping Bathing Shopping Preparing Meals ...and much more!

HOME HEALTH

PHOTO BY MARK NESSIA

RNs/LVNs Physical Therapists Home Health Aides Wound/Ostomy Care

Anyone can find a place. We’ll find you a home!™

Screened * Bonded * Insured

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A sampling of the large selection of wines, cheeses and cured meats available at Luigi’s Delicatessen.

RNs, LVNs, CNAs

For love of food

Call Today!

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mybakersfieldhealthcare.com.

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Bakersfield Life Magazine

October 2014

Contributors share their personal stories of bliss and battles with burritos, breakfast for dinner and the college buffet. Page 80

2014 Dining Guide

Breast cancer survivors

Get the inside dish on 18 of the best restaurants in town. Page 86

Links for Life shares their Wall of Hope. Page 100

We Support Breast Cancer Awareness Month Rodriguez & Associates celebrates the local women and men who have survived breast cancer.

About 1 in 8 U.S. women will develop invasive breast cancer over the course of her lifetime.

A man’s lifetime risk of breast cancer is about 1 in 1,000.

Accidents I Personal Injury I Wrongful Death

(661) 323-1400

www.rodriguezlaw.net @DRodriguezLaw Statistics from www.breastcancer.org

DRodriguezLaw

D E P A R T M E N T S

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October 2014

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Dining Divas Food Dudes Food and Wine Foodie Faces of Philanthropy On the Road Why I Live Here

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Pastimes Home and Garden Entertainment Inside Story In My Closet History Real People Personality

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Fit and Fresh Health and Wellness Trip Planner Prime Finds SNAP! Last Word

All-Star Athlete Hometown Hero Talk of the Town Our Town For a Cause Business Profiles

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Bakersfield Life Magazine

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S TA F F S H A R E S

“WHAT’S THE TASTIEST MEAL THAT YOU'VE HAD THIS YEAR?” “It has to be the 100-plus Chipotle burritos I have consumed this year alone — each burrito more delicious than the last.” — Mark Nessia, contributor (read more about Mark’s burrito binge on page 80) “KC Steakhouse steak and lobster.

The filet was fork tender, and the lobster was not over cooked and melted in your mouth. Their homemade Caesar salad dressing was unbelievable.” — Connie Utenwoldt, advertising account executive

salmon, halibut and rockfish. Fish is on the menu every night at our house, and it is incomparable!” — Lisa Kimble, contributor “The best meal was homemade with smoked ribs, smoked tri-tip, pan fried okra with green and yellow squash plus cheese, chili beans and garlic French bread with Snickers ice cream bar for dessert!” — Tamarra Harms, real estate account executive

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

Distribution and Marketing Representative Patrick Wells Editor Olivia Garcia Assistant Managing Editor Rachel Cook Art Director Glenn Hammett Graphic Designer Allison Escobar Photography/Illustration

“Chevre gnocchi, quinoa beet salad, and salmon with a perfect, refreshing cocktail.” — Rachel Cook, assistant editor “California Pizza Kitchen’s jambalaya fettuccine. I love pasta, chicken, seafood, and spice, and this dish has all of it! It’s definitely my anytime, go-to meal.” — Allison Escobar, graphic designer

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.

Advertising Traffic Manager Shauna Rockwell

“Coconut shrimp at Hong Kong Restaurant in San Diego – it’s amazing. They use breaded shrimp, walnuts and coconut. I don’t even like Chinese food, but that dish is exceptional.” — Diana Greenlee, contributor

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Bakersfield Life™ magazine is published by The Bakersfield Californian.

Advertising Sales Manager Lisa Whitten

“My husband’s steak and shrimp fajitas. Can you say, ‘Yum?’” — Olivia Garcia, editor

“This past summer, my husband Craig went on an Alaskan fishing trip.

He returned with 100 pounds of

Bakersfield’s Premier City Magazine October 2014 / Vol. 9 / Issue 1

“I truly love all the Basque places in town; each one has their specialty and uniqueness! I recently enjoyed a birthday party and meal at Noriega’s with longtime friends.” — Linda Petree, advertising account executive “Sand dabs at Uricchio’s Trattoria.

This delicate fish served picatta-style is one of my absolute favorite meals in town. To sample the rest of the menu, I have to steal it off someone else’s plate.” — Kevin McCloskey, contributor

October 2014

Felix Adamo, Sally Baker, Henry A. Barrios, Casey Christie, Gregory D. Cook, Rick Dodd Photography, Michael Fagans, Richard Goldberg, John Harte, Kent Kuehl, Michael Lopez, Shelby Mack, Mark Nessia, Greg Nichols, Carla Rivas, Rod Thornburg Contributing writers Sally Baker, Herb Benham, Brady Bernhart, Gregory D. Cook, Kelly Damian, Richard Goldberg, Diana Greenlee, Hillary Haenes, Ken Hooper, Lisa Kimble, Katie Kirschenmann, Stephen Lynch, Dana Martin, Kevin McCloskey, Mark Nessia, Jeff Nickell, Jeff Pickering, Katy Raytis, Chris Thornburgh Interns Zach Esparza, Alana Garrett On the cover Photograph by Greg Nichols. The Dining Divas gushed over these homemade desserts — enticing bread pudding, chocolate mousse and peach cobbler — at Wall St. Cafe. Read the full review on page 34.

No one ever comes home complaining about a stressful day at the pool.

When you come home from a hard day at work, the last thing you want to bring with you is the stress.

That’s why University Park was designed to give you plenty of ways to leave that stress behind. Like a relaxing swim in our resort-style pool. Or a playful romp with your dog in our beautiful park. Maybe even a get together with friends around our convenient barbecue grills. Even the low maintenance Castle & Cooke homes in University Park are designed to make your life less stressful. And with prices starting in the mid $200’s a University Park home won’t raise your blood pressure. So stop stressing and start living, in University Park.

Less stress. More living.

New homes in a gated community from the mid $200’s.

Model homes now open.

Ming Ave. at Gosford Rd. Sales Office: 661-663-3810 CastleCookeHomes.com

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EDITOR’S NOTE

CONTRIBUTORS

Linda Petree was born and raised in Bakersfield but has deep roots in Oklahoma. Her family still owns a 160-acre farm her grandfather bought in 1920 from the Chickasaw Indian reservation. She returns each year to visit family, go mud-boggin' and have a good time.

Petree has been with the same wonderful man, Joe, for 30 years, has one son, Chris and two grandsons, Cody and Mason, who are the funniest guys she knows.

Petree began her career at The Bakersfield Californian in 1981 as a classified advisor, then moved to copy control. After becoming an advertising account executive, she's worked in telemarketing, real estate/rentals, recruitment and retail. She's most proud of the friendships she's formed over 33 years with advertisers and coworkers.

Makenzie Barefield is a fifth-generation Bakersfield resident and 2010 Centennial High graduate. Self taught, she photographed her first wedding when she was 16. Her passion for photography has grown into a local business focusing on graduates and weddings in and outside of Bakersfield. Barefield, as well as her work, has been described as a seeker of light, vibrant, personalized and creative. Her love for photographing the next generation has ignited a mentor program that focuses on young ladies entering their senior year of high school. Recently, Barefield joined the board of a local nonprofit, The Fairy Godmother Foundation.

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Bakersfield Life Magazine

October 2014

FOOD CAPTURES LIFE’S IMPORTANT CELEBRATIONS

W

hen my girlfriend Evie began planning her October wedding to Mike Shamoon, one of the first things that crossed their minds was finding the right catering business to host their wedding reception.

NV Cafe & Catering stepped in, provided a taste test and won them over. So what makes NV Cafe so special?

You might wanna ask our Food Dudes, who visited the restaurant this month and had plenty of goof things to say about this local family-run business.

By the same token, the Dining Divas visited Wall St. Cafe, whose desserts grace our cover.

These two restaurants are just a few of a number of great dining getaways in town that we explore in this month’s Food Issue.

Choosing a cover for our annual food edition is always the biggest challenge.

We are always given tons of fabulous, or should I say delicious, options.

I encourage you to review our 2014 dining guide. As I read through, I found myself nodding my head in agreement, thinking of these places that I have visited in the past. Not only are they fabulous in the quality of cuisine they provide, but they also have wonderful people, both up front and behind the scenes, who make the dining experience special.

Aside from the restaurant scene, we provide our local cooks with some places to discover hard-to-find exotic and gourmet ingredients. (This is one feature that I know my husband Julio and my sister Sophie, both great chefs in my family, will love to read.)

In this issue, we also introduce you to Melissa Romero, a Highland High School sophomore and pet lover. Here, she

Clarification The artwork shown in a photo of Latination on page 108 of the September issue is “Samba Heat,” by Rubia van Roodselaar.

introduces us to one of her pets, Lenny the lamb. Melissa’s goal is to study to become a veterinarian someday.

If you have not met Jennifer RogersEtcheverry, here’s your chance. The owner of My Husband’s Nuts talks about her independently-run almond business, but she also shares about carrying on the family legacy of her great-grandfather Will Rogers.

October marks fall’s kick off and Halloween is right around the corner. In this issue, we take a look at local Halloween activities and other October special events.

And for the shoppers, we bring you the latest on the local retail explosion.

The Outlets at Tejon are likely to be busy this fall but if you want to stay closer to home, then find out what developments and new stories are taking shape at The Shops at River Walk, Valley Plaza and Gosford Village.

Last, make sure you read about the Kern Gives contest. Soon, you’ll have a chance to vote for your favorite charities.

Voting runs Oct. 13 through Oct. 24 at kerngives.com.

More details inside.

PHOTO BY TANYA X. LEONZO

Casey Christie enjoys shooting nature, scenic and wildlife photos more than anything.

Christie started out in photojournalism at the Sacramento City college Pony Express newspaper as a photographer and spent one semester as photo editor in the late ’70s. He moved to Kernville in 1979 to work for the Kern Valley Sun. Christie also served as the photo adviser for the Bakersfield College Renegade Rip in the ’80s working with many wonderful photographers.

He started freelancing for The Bakersfield Californian in the early ’80s and landed a photo job with the paper in 1983. After 10 years as photo editor, Christie returned to shooting photos several years ago.

Christie has a beautiful wife, Donna, four awesome children, two wonderful son-in-laws and three superb grandsons. He is very thankful to be in this field.

Olivia Garcia Editor 395-7487 • ogarcia@bakersfield.com

UP FRONT

WORD ON THE STREET Compiled by Rachel Cook

WHAT IS YOUR FAVORITE LOCAL RESTAURANT? "Frugatti's. They have awesome food, especially their eggplant, their service is wonderful and I like the ambiance."

— Anna Winter

"I really like Bento because they have really good sushi and it's not very expensive and you get huge plates so you can share."

— Iraina Baier

"Champs. Their food just tastes the way it's supposed to, good."

— Tony Martinez

"(My husband and I) like Pho Hut...which is Vietnamese soup. It's just like this comfort food to us."

— Barbara Wong

"Sequoia Sandwich. I work there so I'm a little biased...I go there on my days off."

— Jason Brown

"Chef's Choice because they have gluten-free options."

— Mandy Wallace

"Mama Roomba and Muertos. I like (them) because they treat you right … At Muertos, I like the Hudson burger."

— Enrique Martinez

"I actually am right outside it (Chef's Choice Noodle Bar). I really like their food and the people there are really nice."

— Kaleena Foster

"Mama Roomba. I guess because it has the best authentic food."

— Jessica Grant

bakersfieldlife.com

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UP FRONT

THE BIG PICTURE Photo by Casey Christie

STAMPING OUT SICKLE CELL The fastest competitors get out early during 6th annual Farewell to Sickle Cell 5K/10K Run/Walk on Sept. 13. The walk is organized by the Hina Patel Foundation, which was started by two local pharmacists whose daughter suffered from the disease.

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Bakersfield Life Magazine

October 2014

bakersfieldlife.com

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UP FRONT

NAMED AFTER

By Lisa Kimble

A

PHOTO BY FELIX ADAMO

ll of Bakersfield’s famed Basque eateries are clustered on the city’s east side, with the exception of the youngest of the crop, the much-loved Benji’s French-Basque Restaurant on Rosedale Highway.

The restaurant is named for its proprietor, 67year-old Basque immigrant Bernard “Benat” Benji Arduain, who first established the French-style dining destination on Union Avenue in 1986.

When Arduain moved to Bakersfield, he worked as a cook for his then-wife Jenny Maitia’s family’s restaurant, Wool Growers. He made the name change from Benat, the French Basque spelling of Bernard, to Benji out of necessity.

“We had too many Bernards there at the time, so we had to change my name and I told them I didn’t care what they came up with,” he recalled with a laugh.

Benji it was, and the names stuck.

Arduain was born in Osses, France, in the Pyrenees Aquitaine region in the southwest part of the country, one of eight boys and a girl born to Eugene and Marie Arduain. His brother, Jean “Rene” Arduain, a paratrooper in the French military, moved to San Francisco in 1964. Benji followed four years later, and sister Bernadette joined them in 1971. They brought with them their favorite French recipes.

At one point, six of the eight Arduain brothers lived in the U.S. Rene had worked with some of the finest chefs in the Bay

The souffles at Benji’s French-Basque restaurant, chocolate in the front with the Grand Marnier at the rear.

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Bakersfield Life Magazine

Area, including President John Kennedy’s former head chef.

In 1992, when Benji decided to relocate his restaurant to what, at the time, was the growing northwest, Rene moved to Bakersfield and joined him as a partner.

Rene and Benji were five years apart in age, but as close as any two siblings could be, often working side by side in the restaurant’s kitchen for nearly 20 years, preparing the same recipes their mother had fixed for them at the family home of Etcheparia in Basque country.

Rene Arduain was renown for his sauces and prepared meals the old-fashioned way, fresh and from scratch, his brother said.

The Arduain brothers of Benji’s French-Basque Restaurant, Rene lost his Benji and Rene, in 2011. battle with cancer in 2012 at the age of 70. Sister Bernadette Duhart retired six months ago, but other family members are still involved in the eatery’s day-today operations with Benji. Today Rene’s sauces, the Arduain frog legs and racks of lamb continue to lure diners from across the globe.

PHOTO BY FELIX ADAMO

BENJI’S FRENCHBASQUE RESTAURANT

October 2014

Smooth

NIGHT OUT

MONEY MATTERS

Wednesday October 8th, 6-8pm

SCAMMERS POSING AS IRS AGENTS ARE AFTER YOUR MONEY

I

t’s rampant. Callers posing as Internal Revenue Service agents continue to terrorize Bakersfield residents and others around the nation. The largest IRS phone scam in history has extorted taxpayers out of an estimated $5 million. Roughly 90,000 complaints have been reported with a high concentration of victims in California.

SIGNS OF AN IRS SCAM It’s pretty easy to spot when a supposed IRS caller is a fake — they all have the same pitch. They identify themselves as an IRS agent using a generic name and bogus badge number. Claiming you owe unpaid taxes, they state an arrest warrant has been issued and demand immediate payment. There are variations to their deceitful stories but once they have you on the line, they are persuasive, threatening, and downright insulting.

When challenged, callers become aggressive and often follow up initial threats with multiple phone calls. If you refuse to cooperate, the caller often threatens immediate arrest, deportation, or suspension of your driver’s license. In many cases, the hostile caller hangs up on you and then calls back pretending to be the local police or Department of Motor Vehicles. They typically spoof the phone number so that caller ID appears to be the police or DMV, making it all the more believable.

These angry shakedown calls are not how the IRS does business. Under no circumstances is the IRS going to call you unexpectedly and exhibit this behavior.

Here are five tips from the IRS to spot behaviors that the scammers often do, but the IRS does not. The IRS will never: • Call you about taxes you owe without first mailing you several official notices.

• Demand that you pay taxes without giving you the opportunity to question or appeal the amount they say you owe.

• Require you to use a specific payment method to pay your taxes.

• Ask for credit card or debit card information over the telephone. The IRS cannot take payment over the phone.

• Threaten to bring in police or other law enforcement to arrest you immediately following the phone conversation if you do not pay.

OTHER SIGNS TO WATCH FOR • Scammers may know the last four digits of your Social Security number or of your spouse’s.

• Scammers may have other personal information, such as your place of employment.

• Scammers spoof the IRS toll-free number or use a Washington, D.C. 202 area code on caller ID to make it appear the IRS is calling.

• Scammers sometimes send bogus IRS emails to victims to support their bogus calls.

• Victims hear background noise of other calls being conducted to mimic a call site.

TIPS TO PROTECT YOURSELF It’s human nature to let all your reasoning go out the window when you get a frightening phone call from a federal agency purporting there are problems. If you get a call, don’t ever give out information. Hang up the phone. Here’s what the IRS recommends: • If you aren’t sure if you owe taxes, call the IRS at 1-800-829-1040. The IRS can help you determine if there truly is an issue. A CPA can also assist on your behalf.

• If you know it’s a scam, report the incident to the Treasury Inspector General Tax Administration at 1-800-366-4484 or online at tigta.gov.

• You should also contact the Federal Trade Commission and use their “FTC Complaint Assistant” at ftc.gov. Add “IRS Telephone Scam” to the comments of your complaint.

• If you have received an IRS scam email, forward it to the IRS at phishing@irs.gov.

Don’t open any attachments or click on any links in those emails.

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

Contact her at cthornburgh@bacpas.com or Thornburgh (661) 324-4971.

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UP FRONT

SHORT TAKES

LACE UP FOR AUTISM, LEAGUE OF DREAMS

T

he second annual Autism on the Run 5K is coming ’round the corner on Nov. 8.

The event starts at 9 a.m. and race sets off at 10 a.m. at Cal State Bakersfield. Costumes are welcome and profits will be benefit the League of Dreams, a nonprofit sports league for children with disabilities. Vendors and tacos from Jacalito Grill will be waiting after the finish line. Raffle winners will be announced at noon.

The race is organized by MAPSS (Multilevel Applications & Positive Support Services). Registration is $20 before Oct. 15, $25 after, or $30 on the day of the race. Register at active.com or mapss-corp.com.

Pick up your packet at Sole 2 Soul Sports, 9000 Ming Ave., from 10 a.m. to 7 p.m. Nov. 7.

— Bakersfield Life

BATTLE OF THE BACON FESTIVALS COMING THIS FALL

I

t’s a good thing you can never have too much bacon because Bakersfield has two chances to pile on the pork (and wash it down with a few brews) this fall.

We did some digging so you can see how these festivities measure up strip for strip and pour for pour.

First comes the Bakersfield Baconfest, a fundraiser for the Bakersfield Ronald McDonald House, on Oct. 5. VIPs get in from 1 to 6 p.m., while general admission ticket holders get in at 2 p.m. The bacon will be dished out at JC’s Place downtown at 1901 Chester Ave. Tickets will run you $45 in advance, $55 on the day of the fest; $65 in advance or $75 at the event for VIP entry.

Tickets include unlimited samples of bacon and pork dishes, as well as a dozen 3-ounce alcohol samples.

VIPs also have access to a lounge with seating and private bar, along with a swag bag and 18

Bakersfield Life Magazine

October 2014

T-shirt. Live bands and DJs will provide the soundtrack for the event.

The lineup includes 20 food vendors and 10 to 12 beer and wine vendors. On the liquor side, guests can sample bacon-infused whisky, bacon bloody marys and bacon margaritas Buy tickets at BakersFIT Training Studio, 2601 Union Ave., online or via Vallitix, with additional fees. Visit i56178.wix.com/baconfest for more details.

Next up is the Bacon and Craft Beer Festival on Nov. 8.

The festival benefits Today I Choose, a group in pursuit of nonprofit status to help at-risk youth, Covenant Community Services and Active 20-30 Christmas Experience.

This event serves up bacon and brews from noon to 5 p.m. at Stramler Park, 3805 Chester Ave. Early bird tickets are $40 plus fees until Oct. 5, general admission is $50 after that date, and $60 at the door. A nice option for non-drinkers, bacon-only tickets are $20 until Oct. 5 and $25 after. VIP tickets are $100 and include VIP area access with a full catered meal, expanded drink selection, special parking and shirt. VIP tables of eight are $750.

General tickets get you endless bacon samples and unlimited craft beer samples. Twenty breweries will be on hand pouring more than 50 beers and 30 food vendors will be bring home the bacon.

Get tickets and details online at baconandcraftbeerfest.com or via Vallitix.

— Bakersfield Life

bakersfieldlife.com

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UP FRONT SHORT TAKES

ON THE WEB

PYRENEES-FIESTA BLENDS TWO CULTURES, SET FOR OCT. 4

I FOODIE PHOTO WINNER Thank you for sending in your mouth-watering photos of grilling masterpieces and decadent baked goods. Our foodie photo contest winner is Kelly Cook with this scrumptious shot of summer fruit and berry tarts. The tarts are made with seasonal fresh fruit atop a vanilla cream-filled Pâte sucrée pastry shell.

t’s that time of year for the annual Pyrenees-Fiesta, a worthy event that celebrates two local cultures while raising money for a great cause that benefits families with children who are dealing with a catastrophic or life-threatening illness.

Organized by the nonprofit Mendiburu Magic Foundation, the Pyrenees-Fiesta will be held from 6 to 11 p.m. Oct. 4, at the Bakersfield City Firefighter's Hall, 7320 Wible Road.

Tickets are $50.

The event features great food from the Basque and Hispanic cultures, entertainment and an auction that raises money to supporting the foundation’s mission of helping local families with children battling life-threatening illness. All donations stay local, organizers said.

For tickets, sponsorships or to donate an auction item, contact Valerie Y. Mendiburu at 319-0355 or valerie@mendiburumagic.org.

— Bakersfield Life

Taste of Home is coming up in November so get your tickets now for this one-of-a-kind culinary shopping and cooking demonstration experience.

The full event coming Nov. 1 is Bakersfield Heart Hospital brining Girls Day Out featuring Taste of Home Cooking School presented by Smart & Final.

Shopping bazaar is 10 a.m. to 3 p.m. (open from 10 to 11 a.m. for VIPs only), cooking school starts at 3 p.m. VIP tickets are $50 plus fees, general admission tickets are $25 plus fees. Cooking school-only tickets are $15 plus fees. Purchase tickets at Rabobank Theater Box Office, ticketmaster.com or by phone, 800-745-3000. Visit taste.bakersfield.com for details.

The National Young Marine of the Year presents a flag to the Navajo Code Talkers on National Navajo Code Talkers Day in Window Rock, Arizona.

PHOTO COURTESY OF BRENDA MCNULTY

DELECTABLE EVENT

VOTE TO GIVE YOUR FAVORITE CHARITY CASH The Kern Gives contest is in full swing! Nominations closed Sept. 26, but soon you’ll have a chance to vote for your favorite charities. Voting runs Oct. 13 through Oct. 24 at kerngives.com. One charity will win $10,000 and four charities will receive $2,000.

The contest is a partnership between The Bakersfield Californian, publisher of Bakersfield Life Magazine, and Pacific Gas and Electric Co. Winners will be announced on Nov. 13.

CRUSHING ON CARS November is our auto issue and with that comes pages of photos and specs on the newest, hottest vehicles. As much as we love the latest models, we all share memories of our first clunkers and gas guzzlers. Send us a photo of your first car for a chance to win a prize. Email your photos to bakersfieldlife@bakersfield.com with the subject line “First car” by Oct. 8. Please include your name, address and phone number in the email, as well as the make, model and year of the car. You can share a line or two about your car, too!

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Bakersfield Life Magazine

October 2014

BAKERSFIELD YOUTH MARINES HONOR NAVAJO CODE TALKERS IN ARIZONA

A

bout 10 Bakersfield Young Marines and three accompanying adults traveled to Window Rock, Arizona, recently to meet with Navajo Code Talkers, U.S. Marine veterans who played a key role during World War II. In all, 220 Young Marines from throughout the country honored the veterans last month. The Navajo Code Talkers aided in the war by sending tactical messages in their native language in the Pacific, preventing the Japanese military from breaking the code, officials said. Most Americans

did not know about their key role until much later.

Robert Cannon, unit commander of the Bakersfield Young Marines, called the trip an “eye-opening experience” for the youth.

The Bakersfield Young Marines is a nonprofit youth education and service program for boys and girls ages 8 through 18. It focuses on an anti-drug message and community service.

Principles, such as teamwork, discipline and leadership, are key components.

— Bakersfield Life

AK

TH

D

o you love watching Gyasi Zardes, the Cal State Bakersfield allstar, on the LA Galaxy team? Well, Bakersfield will now have an even greater chance to create more soccer legends to compete on the national stage.

The Bakersfield-based Roadrunner United FC has partnered with the LA Galaxy. Starting this 2014-15 season, Roadrunner United FC will become “LA Galaxy Bakersfield.” Aiming to spread their influence in Bakersfield, the Galaxy hopes to locate and train young players to possibly represent the 2012

champions at the professional level.

Both boys and girls, ages 8 to 18, will have the chance to Gyasi Zardes play on the LA Galaxy Bakersfield teams.

Coaches will have chances for continuing coaching training through the LA Galaxy Academy, including with LA Galaxy technical staff’s training and education sessions.

— Zach Esparza

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2014

RE

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21

UP FRONT

SHORT TAKE

GOSPELFEST FEATURES CHRISTIAN CONCERT, HEALTH FAIR

G

ospelFest, a festival centered on live Christian music and improvements to family health and well-being, will be held from 3 p.m. to approximately 9 p.m. Oct. 5 at the Bright House Networks Amphitheatre in The Park at River Walk.

The event opens at 2 p.m. and is free to all.

Christian artists Plumb and the Rhett Walker Band will headline the event.

Four local groups will open for the main acts. Local performers Valley Baptist Church Worship, Believe, Hingepoint Worship, and Heavenly Horns, will provide a mix of contemporary, blues and upbeat Christian worship music.

In addition to the concert, the event will feature a health

fair, Kaiser Permanente farmers market, and childrens’ activities. Door prizes will be given out as well.

The soulful experience is organized by San Joaquin Community Hospital.

“Every year, we’ve done this event, it’s been just a blessing,” said Jimmy Phillips, executive director of Plumb marketing and communications at San Joaquin Community Hospital.

Noting that the hospital’s mission is to care for the whole person, Phillips said the faith-based hospital is excited to present GospelFest, which will provide tips for health improvements and emotional and spiritual nourishment.

“It’s a great event whether you are a strong Christian believer or not,” he said. “There is something there for everyone.”

— Bakersfield Life

WHAT I’M READING

CHUCK NAUS Owner of Nature’s Food Market & Juice Bar

F

ood that enriches the body and spirit is Chuck Naus’ passion.

The owner of Nature’s Food Market & Juice Bar has been a lifelong athlete but his interest in healthy, wholesome eating piqued a little later when he joined the Seventh-Day Adventist Church.

“My wife, Wendy, and I were both intrigued by the fact that a church would emphasize health, which was (and still is) very important to us,” Naus recalled.

For more than 34 years, Naus and Wendy have been very active in the community providing health lectures and cooking demonstrations to the public. Five years ago, they opened Nature’s Food Market & Juice Bar and in August, they moved to a larger location at 2000 H St. across from The Fox Theater.

“This has not only given us the high visibility we had hoped for but (the move) has Chuck Naus provided us with the much needed space to expand our services in both the kitchen and the juice bar,” Naus said of the transition.

In addition to his business, Naus is a certified general real estate appraiser and commercial real estate sales agent. Before opening the market, Naus was a senior account executive for a Fortune 100 financial corporation.

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Bakersfield Life Magazine

October 2014

Though the business doesn’t leave him with much free time, Naus follows NASCAR and enjoys building cars and motorcycles.

“Since our store theme is somewhat nostalgic, I’m hoping to build a 1964 Chevrolet pickup for use at our store,” Naus said.

Naus has three children, Amber Naus Ghilarducci, 31, Amy Naus Markoch, 29, and Ally Naus, 16 and three granddaughters.

What I’m currently reading: “Mind, Character, and Personality Volume 1.”

Favorite author: Other than God himself, my favorite author is, as the late great Paul Harvey would say of her, “The little lady,” Ellen G. White.

Favorite book: If I had to choose just one, it would be the Book of Proverbs.

Books I’ve read more than once: The Bible, “Patriarchs and Prophets,” “Prophets and Kings,” “The Desire of Ages,” Acts of the Apostles, and “The Great Controversy.”

Other materials I like reading: I’m constantly reading health-related articles and materials from a variety of authors.

Where I enjoy reading: The majority of my reading is done in the early morning hours in the southeast corner of my den where the sunrise peeks over our fence and provides the perfect natural light.

The book that’s been inspirational in my life: By far, the Bible. I will read and re-read it for the rest of my life.

FINDING FAME

ENTREPRENEUR JENNIFER ROGERS-ETCHEVERRY AND MY HUSBAND’S NUTS

By Bakersfield Life

PHOTO BY HENRY A. BARRIOS

Almonds from Jennifer Rogers-Etcheverry’s orchard nearly ready for harvest.

Jennifer Rogers-Etcheverry of “My Husband’s Nuts” fame poses with her products in her family's orchard.

PHOTO BY HENRY A. BARRIOS

A

s a young college student majoring in communications at Cal State Bakersfield, Jennifer RogersEtcheverry dreamed of becoming a television anchor.

Little did she know that she would one day become an anchor – but in different sense. Rogers-Etcheverry is the rock for her thriving business, My Husband’s Nuts, an undertaking born out of a lively debate with her husband, Mark, a local almond farmer.

It all started during the 2002 Christmas holiday when Mark set in on the need to watch the family budget in the coming year.

“I had heard one too many ‘farmers’ wives’ speeches before and so I simply made the comment, ‘You always say, ‘It is going to get better,’ and it isn’t. What do I have to do? Sell your nuts for you?’” Rogers-Etcheverry recalled.

Her brother, James, chimed in with the suggested title of My Husband’s Nuts and the business was born.

While her husband’s almond farming continued to do well, Rogers-Etcheverry established her own business financially backed by her father, the late Kem Rogers.

“I do not have one partner, thank God, not even my husband (of 25 years),” she said.

Today, My Husband’s Nuts continues to grow, selling seasoned and candied almonds to different parts of the country.

Customers can choose a variety of flavors, including butter toffee, onion garlic, smoke, chili con lemon and raw unseasoned and unroasted. All the almonds are gluten free with the exception of the chili brand.

The business also boasts a nutty line of merchandise.

From California to Canada, wineries, hotels, markets and boutiques have all picked up the products.

“The almond industry is booming,” Rogers-Etcheverry said. “Our products are more of a novelty. People first purchase them because of the inviting label, but they come back

for more because they truly are delicious.”

Her kids, Meeghan, 23, an agricultural business major, and Mason, 19, an aeronautical business major, also lend a hand. Meeghan spent her summer making phone calls and order deliveries.

“It is great having family work for you because they know the story and history, and I can trust them,” Rogers-Etcheverry said.

In a way, fame isn’t totally new to this hardworking woman. Rogers-Etcheverry also specializes in public speaking, particularly to women entrepreneurs.

And aside from her business, Rogers-Etcheverry’s other goal is carrying on her family’s legacy. Her great grandfather is Will Rogers, the 1920s and ’30s star. Rogers-Etcheverry serves on a number of charities and organizations in his honor, including the Will Rogers Ranch Foundation, which supports the Will Rogers State Historic Park in Pacific Palisades, and is a governor-appointed member on the Will Rogers Memorial Commission in Oklahoma.

“I love my job,” she said. “Like my great grandfather Will Rogers once said, ‘If you want to be successful, it’s just this simple: Know what you are doing, love what you are doing and believe in what you are doing.’”

To try Rogers-Etcheverry’s family nuts, visit myhusbandsnuts.com.

— D o you know som eone from Bakersfield w ho isfinding fam e,orisrepresenting Bakersfield in the spotlight? Em ailus atbakersfieldlife@ bakersfield.com w ith the subjectline:Finding Fam e. bakersfieldlife.com

23

UP FRONT

MY PET

MELISSA ROMERO AND LENNY

By Bakersfield Life

T

here is something quite special about Lenny the Dorset lamb.

Maybe it was his precious personality or adorable face. Whatever it was, it charmed 15-year-old Melissa Romero enough to add Lenny to her furry pet family this May. Since then, Romero, a Highland High School sophomore who is part of FFA, has devoted a great deal of her time to Lenny, feeding him, walking him, shearing him, caring for him, showing him at the Kern County Fair, and, heck, even snapping a selfie or two of him on Instagram.

After all, he is too cute not to be noticed, as are Romero’s four other pets, Sam, Kitty, Sophie and Lilly, whose breeds include German shepherd, Parson Russell Terrier and Chihuahua mix. They, too, have posed for snaps and received Instagram props from Melissa’s followers.

“I love animals,” said Melissa, who plans to attend college with the goal of becoming a veterinarian.

We caught up with Melissa recently and asked her to share more about her pet, Lenny.

movie, “Shark Tale,” there’s this super friendly shark and his name is Lenny. My Lenny is really friendly, too.

Favorite memory with Lenny: My favorite

memory is when I took Lenny on his first walk and he jumped when he touched grass for the first time. Now he loves grass!

Melissa Romero and her 8-month-old lamb Lenny.

PHOTO BY MARK NESSIA

I named my pet Lenny because: On this

What makes my pet happy: Food definitely

What my pet means to me: I am really

My pet in five words: Stubborn, sweet, curi-

makes Lenny happy.

attached to my lamb. He’s so sweet, and it’s so cute how excited he gets when he sees me!

ous, unpredictable and unique.

Favorite activities: Lenny’s favorite activi-

I know my pet is moody when… he hasn’t Antics: Lenny gets so excited when he sees

eaten!

Favorite food: My lamb loves alfalfa hay.

Talents: My lamb’s talent is probably how

fast he is.

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Bakersfield Life Magazine

his food that when I halter him up to walk him out of his pen to his feeder, he throws his head around and doesn’t let me halter him.

That's a bad habit to me because it's really frustrating.

October 2014

ties are eating and walking.

Anything else you’d like to share with our readers about your pet? Lenny is a Dorset

sheep and nowadays Dorsets are rare here in Kern County so I went to Springvillle, California, to pick him out!

BY THE NUMBERS

A look at food in Bakersfield

Upscale Basque

24,517 Mexican

29,087

Average amount households spent on groceries in the past seven days

Steakhouse

47,731

Less than $50 $200 or more $50 - $74

8%

Seafood

53,750 10%

Types of restaurants people visited in the past 30 days

Italian $75 - $99

32%

167,070

58,750

9% Chinese

131,065 18% 16%

$100 - $124

Restaurant visits

7% $150 - $199

$125 - $149

Source: Scarborough Research (March 2014)

346,574

299,819

visited fast food restaurants in the past 30 days

visited sit-down restaurants in the past 30 days

232,581

115,154

visited them 4 or more times in the past 30 days

visited them 4 or more times in the past 30 days

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25

UP FRONT

IN SEASON

W

ith the season of ghouls and goblins just around the corner, you can dance the night away in costume or enjoy a family day searching for the right pumpkin.

Whether you’re looking to be scared to death or entertained, we’ve got your guide to Halloween fun.

PUMPKIN PATCHES • Take the whole family for a fun pumpkin-picking excursion to Banducci’s Family Pumpkin Patch. The patch is open Oct. 6 through Oct. 31 from 9 a.m. to 7 p.m. Monday through Saturday, and 10 a.m. to 6 p.m. on Sundays, 10747 Taft Highway.

On top of finding your perfect pumpkin, get lost in the corn maze or check out the animals. It’s also a great spot for photos or to catch pony rides, which are usually available on weekends. Call 832-2332.

• Murray Family Farm also has plenty of

fall festivities with their October Fun Fest.

Starting Sept. 27, the farm’s fest offers a corn maze, pumpkin patch, hayrides, and lots of other activities, including arts and crafts and live entertainment on the weekends.

Admission is $7.99 per person on weekdays; $11.99 on weekends. Children ages 3 and younger get in free.

One pumpkin is included with paid admission.

Stop by from noon to 6 p.m. on weekdays or 8 a.m. to 6 p.m. on weekends.

You’ll find the farm at 6700 General Beale Road. Call 330-0100.

SCARY FUNDRAISERS • Get down with the Bakersfield Breakfast Rotary Club at their Bats and Brooms shindig. The festivity features a costume contest, dinner, dancing, music by No Limit, drawing and live auction. The fun lasts from 6 to 10 p.m. Oct. 18 at the Kern Agricultural Pavilion, 3300 E. Belle Terrace. Tickets are $75 and can only be purchased in

Javier Mendiola Jr. plays with large inflatable pumpkins after selecting a pumpkin at the Pumpkin Patch on Rosedale Highway and Wedding Lane with his parents.

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Bakersfield Life Magazine

October 2014

PHOTO BY CASEY CHRISTIE

By Bakersfield Life

Find a fright at Scream in the Dark.

PHOTO BY RODNEY THORNBURG

HALLOWEEN HAPPENINGS AND HAUNTS

advance. Call 754-2957 or 496-2810 for tickets. Each ticket comes with the chance to win a $1,000 gift of travel.

• Court Appointed Special Advocates of Kern County has a spooky tour planned this month. The group’s Roll Up, Roll Up for the Mystery Tour sets off on an expedition of old downtown buildings at 5:33 p.m. Oct. 25. Hear the buildings’ mysterious stories and enjoy drinks, desserts and cigars. Cost is $50, visit kerncara.org to register or call 631-2272.

• Adults can dress up and boggy at Scary for Charity, 7 p.m. to midnight Oct. 25 at the Bakersfield Marriott at the Convention Center. Event is for haunters ages 21 and older. Tickets are $55 in advance; $65 at the door. Enjoy a night of dancing, costume contest, silent auction and raffle. The bash benefits the A. Miriam Jamison Children’s Center and Kern Partnership for Children and Families. Tickets available at scaryforcharity.com and at the Marriott.

• Break out your sandals, downtown Frazier Park is hosting ZombieFest 2014 with the theme of “Walk like an Egyptian.” The ghoulish festivities run from 1 to 5 p.m. Oct. 26. The event benefits the Family Resource Center

and Boys and Girls Clubs of Kern County and is open to all ages.

Tickets for booths and games are 50 cents each or 10 for $4. Parade starts at 4 p.m. on Mt. Pinos Way. Call 242-1214 or visit facebook.com/FPZombieFest.

Head down Chester Avenue to get your blood pounding at these two spooky attractions.

• Scream in the Dark, open 7 to 11 p.m. Fridays and Saturdays, Oct. 3 through Nov. 1, and selected Sundays and weekdays from 7 to 10 p.m., October through Nov. 2, Sam Lynn Ballpark, 4009 Chester Ave. $15 per person, screamhauntedhouse.com, facebook.com/screamhaunt. From the producers of the Chamber of Chills.

• Talladega Frights, ticket booth open 6 to 9:30 p.m., show starts at 7 p.m. Sundays and Thursdays, Sept.

28 through Nov. 2; ticket booth open 6 to 11:30 p.m.

Fridays and Saturdays, Sept. 26 through Nov. 1, Kern County Museum, 3801 Chester Ave. $20-27, talladegafrights.com, facebook.com/TalladegaFrights.

Have a terrifying good time at Scream in the Dark and Talladega Frights this fall.

PHOTO BY RODNEY THORNBURG

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27

UP FRONT

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

HAPPENINGS: Can’t-miss events in October Saturday 10/4 2014 Fashion Show & Luncheon, hosted by American Business Women’s Association; 11 a.m. to 2 p.m., Woman’s Club, 2030 18th St. $40. 599-6648.

11th annual Walk to Defeat ALS, 8 a.m. to noon, The Park at River Walk, 11200 Stockdale Highway. 304-4945.

Wine, Women & Shoes, food, fashion show, shopping, live and silent auction, 2 to 6 p.m., The Seven Oaks Estate of Jay and Divisha Patel. $125. Proceeds benefit CASA of Kern County. 6312272.

Thursday 10/2 In My Life - A Musical Tribute to the Beatles

Sunday 10/5 Royal Palms Estates Craft Fair, 10 a.m. to 2 p.m., 608 Clubhouse Drive. Enter at Gate 3 from Columbus Street and follow signs to the clubhouse.

“The Haunting of Hill House,” 8 p.m. Friday and Saturday, The Empty Space, 706 Oak St. $15, $10 students and seniors. 327-7529.

Rocky Horror Picture Show

Friday 10/3 “Rocky Horror Picture Show,” 11 p.m. Friday and Saturday, The Empty Space, 706 Oak St. $10.

327-7529.

“Westchester,” 7 p.m. Friday and Saturday; 2 p.m. Sunday, Gaslight Melodrama Theatre & Music Hall, 12748 Jomani Drive. $12 to $23. 587-3377.

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Bakersfield Life Magazine

Saturday 10/11

Tuesday 10/14

16th annual Via Arté Painting Festival, 10 a.m. to 8 p.m. Saturday and Sunday, The Marketplace, 9000 Ming Ave. Free. 323-7219.

Straight No Chaser: The Happy Hour Tour, 7:30 p.m., Rabobank Theater, 1001 Truxtun Ave. $27$47 plus fee. ticketmaster.com or call 800-745-3000.

CBCC Foundation Car/Bike Show & Chili Cook-Off, 10 a.m. to 3 p.m., CBCC Foundation for Community Wellness, 6501 Truxtun Ave. Free. 862-7136.

Bethany Hamilton

Kern County Night of Champions, guest speaker and pro surfer Bethany Hamilton, food catered by Hodel’s Country Dining, live auction, worship music, 6 p.m., Olive Knolls Church, 6201 Fruitvale Ave. $100. 565-6320.

Straight No Chaser

Thursday 10/9

Guns N’ Hoses Charity Boxing, 6 p.m., Rabobank Arena, 1001 Truxtun Ave. $8 to $33 plus fee. ticketmaster.com or 800-7453000.

Sunday 10/12 Dog Days of Fall Pawty, music by Lonely Avenue, barbecue, no host bar, silent auction, giveaways, 5 p.m., home of Tom Xavier and Matt Moss. $50, $100 VIP, includes gift bag, reserved seating, drink tickets. Proceeds benefit Wilderwood Service Dogs.

204-7799.

Second annual fall barbecue, Harris Ranch New York steak or Teriyaki chicken dinner, includes all the trimmings, no-host cocktails, 5 to 8 p.m., serving food from 5:30 to 7:30 p.m., St. Vincent De Paul Center, 316 Baker St. $25. Takeout available. Adults Bakersfield only. 872-1543.

Comic-Con

October 2014

Thursday 10/16 “In My Life - A Musical Theatre Tribute to The Beatles,” featuring the live music of tribute band Abbey Road, 7:30 p.m., Fox Theater, 2001 H St. $41-$66 at the box office window only. vallitix.com or 322-5200.

Saturday 10/18 Kern County Farm Bureau’s 4th annual Bounty of Kern County, dinner, drinks, silent auction and derby races, 5 p.m. $125 pre-sale, $150 at the door. Kern County Fairgrounds, 1142 S. P St. kerncfb.com/ bounty.aspx, 397-9635 Under the Harvest Moon Fundraiser, games for the children, M.A.R.E. rider demonstration, catered dinner, nohost bar, reverse drawing, music, dancing, 5 to 10 p.m., M.A.R.E. Facility, 18200 Johnson Road. $25, $17.50 children 12 and under. $100 tickets for the $5,000 drawing prize.

Proceeds benefit M.A.R.E. 5891877.

Marty Stuart

Thursday 10/23

Sunday 10/26

Comedian Bill Engvall, 7:30 p.m., Fox Theater, 2001 H St. $49$69 at the box office window only. vallitix.com or 322-5200.

Seventh annual Bakersfield Comic-Con, raffle, door prizes, costume contest, 10 a.m. to 4:30 p.m., Marriott Hotel, 801 Truxtun Ave. $5, children under 8 are free.

829-2962.

Friday 10/24 Party in the Park by California State University Bakersfield Alumni Association, 6 p.m., CSUBâ&#x20AC;&#x2122;s Alumni Park. $40 in advance, $45 at the gate. Free parking in Lot K. csub.edu/alumni/AlumniEvents.

Friday 10/31 Colt Ford, 7 p.m., Buck Owensâ&#x20AC;&#x2122; Crystal Palace, 2800 Buck Owens Blvd. $26-$34 plus fee. vallitix.com or 322-5200.

Saturday 10/25 Marty Stuart & His Fabulous Superlatives, along with Sam Lewis, Foster Campbell, Deep Water, 7:30 p.m., Fox Theater, 2001 H St. $41-$106 at the box office window only. vallitix.com or 322-5200.

12th Annual Bakersfield Buddy Walk, bounce houses, carnival games, food for purchase, registration starts at 11 a.m., walk at 12:30 p.m. Golden Valley High School, 801 Hosking Ave. $20 per person, $60 per family - up to two adults and three children. bakobuddywalk@gmail.com or 747-3053.

Walk to End MS, check-in 7:30 a.m., opening ceremonies 9 a.m., walk 9:30 a.m., The Park at River Walk, 11200 Stockdale Highway.

Free. walkMSsocal.org or 321-9512.

Bill Engvall bakersfieldlife.com

29

UP FRONT

12 RANDOM THINGS YOU DIDN’T KNOW ABOUT…

PATTY GRAY

By Bakersfield Life

H

PHOTO BY MICHAEL LOPEZ

ailing from Taft, Bakersfield’s “big small town” feel is a perfect fit for Patty Gray.

After graduating from high school, Gray moved to Norfolk, Virginia, to marry Everett Gray. Still happily married after four decades, the couple has three sons.

Gray and her husband opened their own DreamMaker Bath & Kitchen franchise in 2003 after working as a general contractor.

Gray said it was a surprising, but wonderful, turn of events.

“We weren’t looking to buy a franchise and didn’t even know that DreamMaker existed,” Gray said.

“We decided to explore the idea and when we were introduced to the integrity of the franchisor and the written

1 2

3

30

I married in the state of Virginia after meeting my husband on a summer vacation. We’ve shared 40 years together and would like to leave this world “Notebook”style.

The greatest accomplishment of my life was homeschooling my two youngest sons through junior high and high school. The hours spent around our kitchen table doing algebra problems, reading providential history, and dissecting frogs are some of my fondest memories.

4 5

Jackson Hole, Wyoming, and Yellowstone National Park are my very favorite vacation spots.

6

I would take an F in high school before I would do any public speaking. Now I love it!

I bred, raised, and trained golden retrievers for seven years.

Every time I “midwifed” a new litter, I was in awe once again of the miracle of life.

Bakersfield Life Magazine

I want to fly in a hot air balloon to conquer my fear of heights.

7 8

I have visited 44 out of 50 states.

At the age of 6, I told Santa Claus that I wanted a boy baby and later in life, my request was granted to me three times over.

October 2014

code of values, we knew that it was the right fit for us.”

Gray, who is the chief stewarding officer/owner of DreamMaker Bath & Kitchen, said working with outstanding employees is her favorite part of the job.

“Proverbs says that our reputation is finer than silver or gold so it is important to us in this ‘big small town’ that we treat others as we would like to be treated and build a solid reputation on mutual respect for others,” she said.

When she isn’t busy with business, Gray loves entertaining and spending time with her sons, daughter-in-laws and four grandchildren.

And she still loves the small-town feel of her big-town home.

“Once you are at all established in Bakersfield, you can go anywhere and see people you know,” Gray said.

9 10

My favorite music to start my day is hymns for worship on Pandora.

11

I learned to water ski at the age of 30 and my greatest joy while raising my sons was to take them and their friends skiing at Bass Lake summer after summer.

12

One of the (most) impactful experiences of my life was seeing the Statue of Liberty. I burst into tears realizing that I was sharing the experience that my grandmother had when she came to this country ahead of her husband from England with her 2-year-old in hand and pregnant.

My favorite music artist is Van Morrison, hands down. My bucket list includes going to a live concert.

B A K E R S F I E L D M AT T E R S

By Lisa Kimble

SALTED, WITH A SIDE OF SASS Along the way she met people from all over the world.

She’d also met her future husband, Anthony Delcid. In January 1996, she gave in once again to the impulse to pick up and move, this time back home. She walked into the downtown Mexicali on Super Bowl Sunday, and before the end of the game, she had secured her next job.

“Chunky, the longtime waitress, was leaving,” Tish recalled. “She said to me, ‘You got a job.’ I came in the next day, interviewed with Sonny, started that afternoon at four and I have been in the bar ever since.”

Several years later, Sonny called her in one day.

“He wanted to know whether I was coming or going,” she laughed, no doubt because of her penchant for moving from job to job. “I said, ‘No, I’m staying.’”

The Mexicali family has been her anchor through calm seas and choppy waters — when she lost her father, then her brother, when she and Anthony wed, and last month, when she had to put down her beloved dog.

“I love that Mexicali is a family, I love the dynamics, and the generations of families who come in. Half the customers are former St. Francis and Garces classmates, people I grew up with, and now their children. They are like family, too,” she said. “Seeing all your favorite friends you don’t have to go home with, it’s like my social life and going to a party.

“In high school, I couldn’t sit still or remember anything from a book, but I remember these people and what’s going on in their lives,” Tish said.

And while she may dish out more than a beverage with her festive language, she has the heart and soul softer than a side of guacamole.

“The dichotomy is that Tish, behind the bravado, is a kindhearted woman who just draws you in,” said Mexicali patron Kim Jessup. “You either love (her) or you don’t; it’s just that simple.”

Her boss agrees.

“She has a tremendous memory and knows everybody,” Sonny said. “It cements that camaraderie with the customers, which is what it is all about.”

On rare occasions, someone takes a distaste to her swearing.

“I say it like it is, and sometimes it’s not good. You have to watch what you say and be respectful. A lot of families sit in my section,” Tish said.

So the next time you’re in the mood for something spicy, order a double, spunky Tish on the rocks, with salt and a lot of sass.

Lisa Kimble

PHOTO BY MARK NESSIA

“

Leticia "Tish" Delcid

I

n Bakersfield, where it seems Mexican restaurants outnumber oil derricks, locals know that you haven’t had a true margarita unless it has been served to you at the Mexicali downtown by a spitfire cocktail waitress with a heaping side of sass.

Tish, as she is known to patrons, is legendary, a pistol in the same ‘Who cares?’ and ‘Give ’em hell’ spirit as Luigi Lemucchi’s sidekick Tula, who governed Luigi’s bar years ago.

While some see Tish’s saucy side as schtick and others find her tart tongue entertaining, nearly everyone agrees that it has made her an endearing figure at the downtown institution.

“I say it like it is, but I don’t want to be rude,” she said of her bravado. “That’s the way you are supposed to be, honest.”

It is smart-alecky exchanges, with a little salty language sprinkled in for good measure, that makes her brand of service unique.

“She’s our Wild Italiana and she has become part of our family,” said manager Sonny Crews.

The youngest of four in a farming family, Leticia Fortune Delcid was born and raised in Bakersfield. Always the life of the party growing up, school bored her. After high school, she attended beauty college and began selling cosmetics at Brock’s. She spent nearly 20 years moving up and down the state, and to Hawaii, selling makeup, hotel hostessing, and cleaning vacation rentals.

“I moved every couple of years. I could go anywhere and get a job. It doesn’t matter what you do, so long as you are happy,” she said.

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October 2014

I love that Mexicali is a family, I love the dynamics, and the generations of families who come in.

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D I N I N G D I VA S

WALL ST. CAFE Hip new eatery brings stellar fine dining to downtown

Filet mignon with fresh green beans and potatoes.

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Bakersfield Life Magazine

October 2014

Tanya Hutson, Norma Diaz, Nina Ha and Aryana Torrence-Mosley at Wall St. Cafe.

By Bakersfield Life

W

Photos by Greg Nichols

hen you hear the name “Wall Street” in regards to Bakersfield, images of the small downtown alley home to one of our city’s landmark bars comes to mind.

But after dining at Wall St. Cafe, that name will be synonymous with the sophisticated cuisine that can be found two blocks east of that famous alley.

Wall St. Cafe has been open for less than a year, but this is no beginner-level operation. Executive Chef Chris Kuwuhara is classically trained in French cuisine and spent five years at a steakhouse in Las Vegas before coming to Bakersfield and joining Wall St. Cafe.

The owner operates two other popular restaurants in Bakersfield – Toro Fusion and Enso Sushi. Needless to say, Wall St. Cafe knows a little bit about the restaurant business.

When you first enter this cozy restaurant, you are met with an urban, yet friendly vibe. The décor is industrial chic, a large roll-up garage door can be deployed to separate the two areas of the restaurant to accommodate private parties, and the elegant chandeliers lend a sophisticated air to the place.

Exposed brick original to the building pays homage to the historical location of the restaurant — certainly those bricks have seen countless changes over the many years they have graced this building on L Street.

Wall St. Cafe also boasts an impressive wine and beer selection. There are a few carefully chosen craft beers on tap; however, the extensive list of bottled beers and wine will certainly satisfy whatever thirst you may have.

APPETIZERS Aryana on the filet medallions: The filet medallions were a very rich cut of meat and melt-in-your mouth tender, served medium rare after spending very little time on a grill. They were topped with fried brie, truffle honey and 1818 L St. baby greens, all served 322-9255 atop a seared crostini.

Great finger food and a Hours: 11 a.m. to 9 p.m. Monday through Thursday; 8 a.m. to 10 p.m. Friday and must have when visiting Saturday; 8 a.m. to 3 p.m. Sunday Wall St. Cafe!

Wall St. Cafe

Norma on the pork belly: Pork belly and

bacon are cut from the same cloth, a boneless cut of meat from the pig’s belly. This dish is not a norm for me; however, I like to experience all sorts of tastes, and I was completely amazed! I hadn’t a clue that pork belly was just bacon. Delicately seared and smoked, the chef prepared and displayed this mouthwatering appetizer to make a pork belly lover out of each of us. The bellies were topped with apple chutney, which is similar to a jam or jelly in consistency, and complemented with an incredible apple fennel slaw drizzled over with a Bordelaise sauce, bedded on fresh crostinis and presented with a reduction red wine sauce. The sweet ran away with the smoky flavor. Out of the mouth of “babes,” it was fabulous looking and tasting. Cheers to Chef Chris!

Nina on the bruschetta: The secret to a good bruschetta

Continued on page 36 bakersfieldlife.com

35

Continued from page 35 lies in the bread. It can’t be so hard that you’d practically chip your tooth, nor can it be so soft that it’s soggy from all its toppings. Fortunately, Wall St. Cafe’s bruschetta is made with fresh crostini and it’s simply crostilicious. The bread yields to the flavor of the drizzled sauce while enhancing the taste of the homemade basil-infused olive oil, savory sun-dried tomatoes, inviting roasted garlic, smooth red onions, and creamy burrata cheese. Not only is the taste pure perfection, the presentation is aesthetically pleasing, too.

Tanya on the truffle fries: When making my appetizer selection, there were so many delicious sounding options; however, my eye (and stomach) went straight to the truffle fries. I like truffles and I love french fries, so what could be better than the truffle fry combination?

One bite of these potato morsels proved that I made the right choice. The potatoes are freshly cut, fried, then tossed in truffle oil and truffle-infused salt, resulting in a delicate fry that is crispy on the outside, tender on the inside, and lightly truffle flavored. And don’t

Colorful bruschetta at Wall St. Cafe.

Bakersfield Life Magazine

ENTREES Aryana on the skirt steak sandwich: The skirt steak sandwich was seriously so good. The meat was prepared medium rare, tender and seasoned impeccably. It was then topped with a chimichurri aioli (a mixture of minced garlic, parsley, onion, vinegar, and some red wine), local tomatoes from Tesch Farms prepared oven dried, and

Filet medallions

Spicy shrimp scampi 36

even think of putting ketchup on these babies, they are perfectly delicious without any condiment.

Tanya on the Kalamata Caesar salad: Leave it to the inventive chef at Wall St. Cafe to put a twist on the traditional Caesar salad.

Crisp romaine lettuce was coated with a Caesar dressing made with Kalamata olives, lending a refreshing and salty flavor to the salad.

Topped with parmesan cheese, an olive tapenade and house-made croutons, this salad would make a satisfying lunch or, when shared, a wonderfully light prelude to an entrée.

Skirt steak sandwich October 2014

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Wall St. Cafe has an impressive wine selection, as well as interesting beers. arugula. You can definitely tell the time the chef took in preparing the meat and choosing the fresh vegetables to accompany it in order to truly bring out all the flavors of the sandwich. The sandwich was served with great truffle fries which were tossed in an infused truffle oil and salt. Absolutely delish!

Nina on the seared scallops: Feeling adventurous, I took a chance and ordered Wall St.’s seared scallops. I’ve never enjoyed the meaty mollusks much, but I was hoping head chef Chris Kuwahara’s entrée would change my mind. The former Las Vegas chef’s seafood offering did just that.

The pan-sautéed scallops came lightly seasoned with pepper and seared so the edges take on a firmer texture. The taste is reminiscent of a big, juicy Alaskan crab leg, but of the warm, not cold variety. The scallops are harmoniously paired with a mushroom risotto so creamy it made a low-carb eater like me devour the whole thing. The perfectly textured Northern Italian rice is smoked in homemade vegetable stock and interspersed with savory mushroom slivers that keep your taste buds in happyville. The brown butter beurre blanc reduction lightly gracing the dish tastes so heavenly I may have to buy this sauce by the gallon so I can pour it on everything I eat from here on out.

Norma on the spicy shrimp scampi: Imagine large shrimp sautéed in butter cream sauce and simmered to intensify the flavor, then adding red pepper flakes to add spicy zest to this already outstanding dish. Now take these saucy shrimp and place them atop some perfectly cooked linguine. Voila! Now you have a culinary masterpiece setting before you!

The taste was so incredible that even when you think you can’t have one more serving, you go in for the kill. Ours was served perfectly spiced to my liking; however, you can order the red flakes on the

Continued on page 38

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Chocolate mousse.

Wall St. Cafe is located on L Street downtown.

Continued from page 37 side or even ask for extra spicy if you dare.

Either way, the flavor was one to speak of for days on end, I know because I’m still talking about it. A palate pleaser for sure, highly recommended!

Tanya on the filet mignon with bordelaise: When our wonderful server, Melissa

Carr, brought out the filet, my first thought was, “I’m glad I wore my stretchy pants because I’m going to eat this whole darn thing!”

Being a Bakersfield girl, I really like steak, and my oh my, this was a beauty! Did I mention that the chef worked at a steak house in Las Vegas before coming to Wall St. Cafe? It’s apparent that Chef Chris knows his way around beef because this filet was cooked to medium-rare perfection and was so tender I barely needed a knife to cut it. The sauce, a red wine butter finish, lent a delicious yet not overpowering dimension to the meat.

Accompanying the steak were fresh green beans and potatoes with delicious crispy edges. I can honestly say that this filet was the best steak I’ve ever eaten!

DESSERTS Nina on the peach cobbler: “The point is, ladies and gentlemen, that greed, for lack of a better word, is good,” Michael Douglas said in “Wall Street.” If greed is good, then sign me up for a lifetime supply of peach

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Bakersfield Life Magazine

cobbler made with this recipe from the mother of Wall St. Cafe’s general manager Kenneth Ross. Seriously, it was that good.

If you like your sweets on the sacchariferous side, then you’ll love this satisfying peach cobbler. Admittedly, I didn’t even want to try it at first.

“I don’t like to mix fruit with dessert,” I proclaimed decidedly.

My Diva sister, Norma, convinced me to give it a try. One bite and I was in love, especially with the crust which sous chef Donato Vargas altered from the recipe. The rainfall of crème anglaise and caramel sauce on the cobbler elevated the dessert to a whole other level for me. I was pleasantly surprised at how the peach didn’t overpower the housemade pastry. I highly recommend this peachy keen dish to sweets lovers of all ages. It seems fruit and dessert play nicely together after all.

Norma on the bread pudding: With recipes from our moms’ minds and hearts commence lasting traditions. Wall St. Cafe’s owner Jim Smith took this one right out of his mom’s recipe closet. First, they make their own fresh brioche bread daily to supply this wonderful tasting dessert. They cut the brioche into cubes and place them on the platter to make each unique in its own presentation; like an abstract painting, no two are the same.

Then, they take fresh blackberries and strawberries and place them over a homemade whipped cream that’s not too sweet

October 2014

but allows for the sweetness to come from the fresh berries ‘au natural.’ When I first saw the bread pudding I just wanted to stare at it in amazement, then the first spoonful blinded my eyes and my taste buds took over.

Overall my experience at Wall St. Cafe was more than exceptional, so much so that I took 10 friends just yesterday so they too could experience the magnificent!

Tanya on the chocolate mousse: I was so full after the filet, but being the trooper I am, I courageously made room for one more morsel – the chocolate mousse. This mixture of chocolate, cream, egg, and sugar was the perfect end to a perfect meal. Topped with homemade whipped cream that was not too sweet and a caramel swirl, just a few bites of this chocolate confection affirmed that Wall St. Cafe’s food is perfection from start to finish and left me wanting to return to this establishment soon. Being a mere two blocks from my kids’ school, I know I will be back to sample their breakfast fare and more.

DIVA’S DECLARATION Wall St. Cafe is a newly minted gem in downtown. The service is stellar, the food is even better, and the atmosphere almost makes you forget you’re in Bakersfield. If you are looking for a delicious meal or a place to meet after work (they offer daily happy hour specials between 3 and 6 p.m.), Wall St. Cafe should be first on your list.

FOOD DUDES

Food Dudes Vince Fong, David Rous, Robert Rodriguez and Chris Berry enjoyed a hearty lunch at NV Café.

NV CAFÉ & CATERING Food Dudes discover delicious, hidden secret in NV Café Complied by Bakersfield Life

Photos by Greg Nichols

T

ucked away on F Street in downtown Bakersfield is a fantastic café that serves breakfast and lunch.

While many of you may just be hearing about NV Café or may have enjoyed an event catered by NV Catering (NV being the initials of owner and chef Nate Vasquez), you will not be disappointed after stopping in.

Vasquez has been cooking for 16 years, and you can tell he has a passion for food.

In September 2013, Chef Vasquez and his team opened this downtown café. Here you will simply get delicious, high quality food with great customer service.

NV Café opened last fall downtown.

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October 2014

Open-faced roast beef sandwich piled high on Texas toast.

Tri-tip sandwich at NV Café.

NV Café & Catering 1510 F St. 322-4100 NVCatering.com NVCatering@gmail.com facebook.com/nvcatering Hours: 7 a.m. to 2 p.m. Monday through Friday; 7 a.m. to 11 a.m. Saturday.

Stuffed chicken breast special.

APPETIZER David on the loaded fries: Here is what I believe to be the ideal lunchtime scenario when visiting NV Café: As soon as you enter this cozy restaurant and are seated, order the NV Café’s loaded fries and a raspberry tea.

Knowing these delights will soon be at your table should calm your hunger and make choosing an entrée easy.

These french fries are the thick, steak fry variety so they feature a crispy outside and light and fluffy middle. They are topped with a generous, but appropriate amount of thinly sliced, grilled tri-tip, which is cut into bitesized pieces, allowing you to hand pick naturally sized bites without having to eat these fries with a knife and fork.

Melted pepper jack cheese and fresh garlic cover the bed of fries ensuring that you

will never have a bite without some sort of loaded goodness attached.

The kicker for this popular starter is NV Café’s homemade salsa. I could see that this salsa was fresh, and I made sure that I topped every bite with a healthy amount. After washing this down with the most refreshing flavored tea I have ever drank, I was prepared to take the rest of the day off work.

ENTREES Robert on the open faced roast beef sandwich: The meal I chose for lunch was

the open faced roast beef sandwich with a side salad. Upon delivery, I immediately noticed the huge portion of food. NV Café does not skimp on the food!

This open faced sandwich is all about the layers. You see, they start you off with a thick

slice of Texas toast (the toast will come into play a little later). Atop the toast are the most tender, thick slices of perfectly seasoned roast beef. Next are the garlicky sautéed mushrooms. Last, but not least, is a blanket of Monterey Jack cheese. I almost forgot to mention the homemade au jus that came with my meal. I poured a good amount of the au jus over my sandwich and watched the Texas toast soak it up like a sponge. So good!

I’d definitely order this meal again.

David on the 24 hour burger: When I ordered the 24 hour burger, I was excited to try NV Café’s take on an increasingly popular cheeseburger that includes bacon strips and a fried egg resting on top. I had no idea that this burger would become one of my all-time favorites. The ingredients are very similar to burgers I have had in the past, but it was the freshness and preparation that sets this one apart.

The highlight is the patty — hand-formed and lightly packed; it was grilled to perfection. I loved the seared, crisp outer crust of this medium-done hamburger, which was delivered just as I had ordered it. I complemented Chef Nate Vasquez repeatedly. The egg can also be cooked to order, and I donned my napkin bib as I requested mine over easy. In this case, the yolk was soaked up by the butter brushed, toasted brioche bun and I was able to return to work stain-free.

The rest of their great menu just might remain a mystery to me as I can’t see myself ordering anything else for my next few trips here.

Chris on the tri-tip sandwich: I must admit that I knew very little about NV Café

Continued on page 42 bakersfieldlife.com

41

DESSERT Robert on the homemade dessert: While we were finishing up

our lunch, Chef Nate came out and informed us that he was making a special dessert for us. A dessert that was on the “secret menu.” Oops, probably not so secret after this article. We all got pretty excited!

The presentation was amazing. A fried wonton shaped like a large flower and dusted with cinnamon and sugar.

Inside the wonton was vanilla ice cream drizzled with a Jack Daniels caramel sauce. I took my first bite and I was on cloud nine. Delectable! What a perfect combination! I didn’t even need a spoon. I just cut pieces of the wonton and scooped up the ice cream and JD sauce. I ate the whole thing it was so good. Remember, this dessert is on the secret menu.

NV Café’s charming interior.

STOP BY AND ENJOY Continued from page 41 prior to our Food Dude’s visit. Friends told me that Chef Nate is known for his flavorful tri-tip, so when we arrived at the restaurant, I knew that I needed to try it.

After considering several tri-tip dish options, I decided to order their classic tri-tip sandwich. The entree was prepared with layers of meat, lettuce and tomato on a toasted French hoagie roll.

The tri-tip was cooked to a perfect medium temperature and had a nice smoky layer of “bark” on the edges.

Chef Nate is generous with the amount of beef, creating the perfect meat-tobread ratio.

I tried mine with their homemade barbecue sauce, which gave the sandwich some extra zip. The dish is served with your choice of french fries, sweet potato fries or salad. I went with the sweet potato fries served with a side of honey butter. It felt wrong to dip a fry into honey butter. That is, until I tasted it. It was the perfect combination and was almost like having a dessert along with my entrée. Delicious!

Vince on the bacon cheeseburger: If you’re hungry, you can’t go wrong

ordering the bacon cheeseburger made with half a pound of angus beef, cheddar cheese, lettuce, tomato, and red 42

Bakersfield Life Magazine

October 2014

onion. The patty was handmade and grilled to a nice medium. The bacon was nice and crispy. For a guy like me, you can’t go wrong with the combination of beef, bacon, and cheese. While I was offered the choice of regular or sweet potato fries, I went with the sweet potato fries that came with honey butter to dip in, which was absolutely amazing. I will certainly be ordering this meal again on my next visit.

If you’re driving through downtown Bakersfield, taking a friend out to lunch, or are looking to have a hearty Saturday breakfast, stop in to NV Café and enjoy what they have to offer. Vasquez and his team are committed to providing you with a dining experience that will keep you coming back for more.

Chris on the herb-crusted stuffed chicken breast: Chef Nate told us he

frequently experiments with the menu by creating new dishes and offering them as daily specials. His special during our visit was an herb-crusted chicken breast stuffed with spinach, mozzarella cheese and garlic. After realizing that we all ordered beef dishes, we decided to order one daily special to share.

The dish was beautifully presented, with a large, boneless breast served over a bed of rice pilaf and grilled zucchini.

The breast was moist and stuffed with a gooey mixture of fresh spinach and creamy mozzarella. The flavors of garlic and herbs were prevalent in every bite.

The grilled zucchini was crisp and the pilaf was tender and buttery. An overall nice alternative to all of the red meat we had just devoured. We all agreed that Chef Nate should consider placing this dish on his permanent menu.

Chef Nate Vasquez

bakersfieldlife.com

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FOOD AND WINE

â&#x20AC;&#x2122;ZA BEST IN TOWN A guide to the best pies around

The Margherite pizza at Cataldoâ&#x20AC;&#x2122;s is topped with cherub tomatoes, fresh basil, fresh garlic, mozzarella, grated parmesan and extra virgin olive oil on a thin New York-style garlic buttered crust.

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Bakersfield Life Magazine

October 2014

The Centennial at Rusty’s is topped with pepperoni, Canadian bacon, sausage and extra cheese.

By Kevin McCloskey

Photos by Mark Nessia

I

t’s been said that even when pizza’s bad, it’s still pretty good.

But with so many great local options here in Bakersfield, you should never have to settle for pretty good. To help narrow the field a bit, we chose some of your neighborhood favorites to sample and describe what makes them special. October is National Pizza Month, so let the celebration begin.

BOSS PIZZA – 1525 18TH ST. A recent addition to the Bakersfield pizza scene, Boss Pizza has quickly become a local favorite since they opened their doors in March. With a unique concept – each pizza is built right in front of you – and one of the hottest ovens in town, Boss makes a fantastic pizza that is well worth the trip downtown.

Owner Tak Yasokochi is more than happy to share his “boss” title with each and every customer as they design and supervise the making of their own creation. Boasting one of the thinnest crusts in town, a gluten-free option is also available, combined with great tasting homemade sauces and fresh toppings, Boss makes a perfectly balanced pizza.

“We chose to put our sauce on top in order to highlight one of our best features that might otherwise be lost beneath the cheese and toppings,” Yasokochi said.

Try one of the specials like No. 6, The Westchester. Chicken, artichoke hearts, red onions, and sun-dried tomatoes topped with creamy garlic sauce and a drizzle of pesto, this masterpiece shines a new and tasty light on one of Bakersfield’s best boroughs.

RUSTY’S PIZZA – NINE LOCATIONS No stranger to the yearly Best of Bakersfield list, 2014 Best Pizza Spot winner Rusty’s Pizza has been a Bakersfield institution since it first set up shop here in 1983. That’s 31 years of continued popularity, an extremely difficult feat in the restaurant world, but well deserved for a business that delivers a consistently delicious pizza year after year.

The Rusty’s thin crust pizza is an all-around favorite in our family, even though we continue to argue over toppings and dream of a future where a five-way custom pizza split has become commonplace.

“We make our pizza dough fresh every day along with

Continued on page 46

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Continued from page 45 blending our own sauce and spices as we have since the original Isla Vista Rusty’s began in 1969,” said Cyndi Hicks, owner of four Rusty’s locations.

While pepperoni retains the title of most popular, be sure to give the Centennial Pizza a try. Designed to celebrate Bakersfield’s 100th birthday in 1998, this combination of Canadian bacon, pepperoni, sausage and extra cheese is still a very popular special.

CUBBIES CHICAGO STYLE PIZZA – 9510 HAGEMAN ROAD Deep-dish crusts are a typical option at most pizza parlors, but it would be a mistake to compare them to a Chicago-style pizzeria like Cubbies.

This is a pizza pie with thick layers of cheese, toppings and the sauce on top where it can be enjoyed.

This is a pizza to behold, and please hold with two hands. An extra-large Legend combo with five meats and five veggies can easily top 12 pounds.

Cubbies also has a thin crust, and the Cowboy Pizza with barbecue sauce, bacon, ground beef and two cheeses is an excellent example. It is topped with onion rings and one bite had me wondering if there was anything pizza can’t do.

Hot dogs, sandwiches, and seasonal specials round out Cubbies’ menu and I can’t wait for the fish and chips to come back in February. If you can’t decide between pizza and their other great options, grab a side of cupcake-sized pizza sliders and enjoy both sides of the menu.

The Manhattan, featuring pepperoni, Italian sausage, hamburger, black olives, mushrooms, bell peppers and onion at Cataldo’s.

CATALDO’S PIZZERIA ON THE RIVERWALK – 13001 STOCKDALE HIGHWAY Cataldo’s on the Riverwalk has embraced New York-style pizza, consisting of a thinner, slightly chewy crust, from dough made fresh daily and cured for 24 to 36 hours.

All of their pizzas are hand-tossed and the care given to each crust is further displayed in the quality toppings and attention given to each pizza throughout the cooking process.

It’s easy to taste why Cataldo’s was voted a favorite in Best of Bakersfield 2014.

“We pay a little bit more for our products and toppings,” said owner Evan Morales, “but it’s the best of the best. None of our meats have fillers, and all of our toppings are as fresh and natural as possible.”

A slice of chili verde pizza piled with chili verde and feta cheese at Cataldo’s.

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October 2014

In addition to specialty pizzas named after New York boroughs, be sure to try the Margherite for a style more akin to an Italian tradition. With basil, cherub grape tomatoes, garlic, mozzarella, Parmesan cheese, and extra virgin olive oil on a butter-garlic crust, it is little wonder this Old World dish developed such a firm grip on our New World appetites.

TONY’S PIZZA – SIX LOCATIONS Tony’s Pizza was also voted a favorite in Best Of 2014 and the title is well deserved. With six locations in the county, including their newest in the Outlets at Tejon, this family-run business earned the accolade through great service and running a clean, familyfriendly restaurant, on top of making some awesome pizza.

Fresh toppings, piled high and deep, are practically a trademark for Tony’s.

“Tradition is important to us as well in making a quality pizza,” said owner Tony Martinez. “We still make our dough and sauce from the same recipe I learned from working at my dad’s pizza restaurant [Tony’s Pizza in Delano] 35 years ago.”

Treat yourself to one of the best chile verde pizzas in town, and if you are looking for a party venue on your next birthday that serves great pizza, call your closest Tony’s. They’ve got your ice cream covered, too.

Check out this story online to read about another great local favorite, Red Stone Pizza and Italian Grill, at bakersfieldlife.com.

FOODIE

KEVIN AND CHAD BURTON Brothers bond over homemade sushi

By Hillary Haenes

Photos by Mark Nessia

G

rowing up in the kitchen, brothers Kevin and Chad Burton learned to cook at a young age watching and helping their mother make her many recipes.

Cooking has always been an essential part of their lives, especially for Chad, a fire engineer for the Bakersfield Fire Department who enjoys trying out new recipes at the station.

Chad and Kevin Burton with their sushi rolls at Fire Station No. 15.

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October 2014

“Over the years, many things have changed, including what we cook with and the way we cook,” Chad said. “We have gone from a ‘meat and potato’ style of cooking to what is a more nutritional and healthier style of cooking.”

For several years, the Burton brothers have bonded even more in the kitchen over their love of making sushi at home.

The first time they rolled their own sushi was a memorable experience. Kevin, president of the San Joaquin Community Hospital Foundation, remembered having a difficult time getting the delicate rice to stick to the seaweed. He soon discovered the rice takes more preparation than anything else.

“Our lives have been tailored to think of any meat in its raw state as being inedible and capable of making the consumer very sick. However, on this day we had an assortment of sashimi shipped overnight from Catalina Offshore Prod-

ucts in San Diego,” said Chad, 38.

“After explaining that the fish was handled in the cleanest environment and was packaged for raw consumption, it eased everyone’s worries.”

Older brother Kevin, 43, insisted that Chad is the stronger chef because he has time to test new ideas at the firehouse. But according to Chad, Kevin has ideas and techniques that cannot be matched.

Kevin Burton cuts up a California roll. He and his brother Chad have been making sushi since 2005.

COOKING ADVICE How often I cook for family/friends: Chad: At home, I cook for friends and family at least once a week. At work, generally the firefighter is responsible for the meals we eat; however, we all work as a team and cook together.

Kevin: I’m the main cook for my family at home. (My wife puts forth a good effort!) As for friends, I cook for them at least once a month on a Saturday when I make my famous pizza on the barbecue.

Everything goes better with: Chad: Garlic.

Kevin: Wine.

I always mess up: Chad: The kitchen.

Kevin: Fried chicken. I cannot fig-

everywhere, including the ceiling.

Kevin: One Labor Day weekend, we ordered live Maine lobsters and giant black clams. When we received the box and opened it, the clams’ 3inch tongues were hanging out and touching each other. I screamed like a little girl. It scared the hell out of me — I thought it was large worms!

How I find inspiration to create a new dish: Chad: Requests.

Kevin: I love to scroll through Pin-

terest.

If I could spend one day with a famous chef or fellow foodie, it would be...

Chad: Mario Batali.

Kevin: Chef Robert Alimirzaie at

the Petroleum Club of Bakersfield.

ure out how to cook this dish.

TOOLS OF THE TRADE

I rock at making:

My favorite piece of cooking equipment:

Chad: Fish tacos.

Kevin: Barbecue pizza.

My go-to ingredients: Chad: Wine, olive oil and garlic.

Kevin: Basil and garlic.

My humorous/disastrous kitchen story: Chad: This past year we made 220

homemade cinnamon rolls for a fundraiser to assist our Bakersfield Firefighter’s Relief Association. I destroyed our kitchen and had flour and cinnamon/brown sugar mixture

Chad: KitchenAid mixer.

Kevin: Barbecue grill.

Must-have kitchen tools: Chad: Food processor.

Kevin: Rubber spatula and tongs.

Go-to cookbooks: Chad: Food.com.

Kevin: Cookbooks are old school; I

use the Internet.

Spice cabinet necessities: Chad: Cajun spices, Italian season-

Continued on page 50 bakersfieldlife.com

49

Continued from page 49

ings, cinnamon and turmeric.

Kevin: Basil, thyme, oregano and sea salt.

Favorite cooking show: Chad: “Iron Chef Amer-

ica.”

Kevin: “Barefoot Con-

tessa.”

Spicy Tuna Roll Ingredients 1/3 cup mayonnaise 2 tablespoons Sriracha 4 sheets toasted seaweed (nori) 3 cups sushi rice, prepared 1/2 pound sushi-grade fresh tuna, diced 2 tablespoons masago (smelt roe) Wasabi paste 2 tablespoons finely sliced scallions 3 tablespoons toasted sesame seeds 1 bamboo mat for rolling sushi

Dream kitchen appliance: Chad: Viking stove.

Kevin: Viking stove

with a large griddle in the center.

The Burtons help themselves to the sushi prepared

by Kevin and Chad Burton with a little help from Chad's daughters Britni and Breanna.

GLOBE-TROTTING Favorite local restaurant and my order: Chad: Luigi’s daily special.

Kevin: Kan Pai’s house sashimi.

Best food memory: Chad: My mom’s cooking.

Kevin: The annual lobster boil winemaker

dinner at Sextant Wines.

Best culinary destination:

Directions In a small bowl combine mayonnaise, Sriracha and masago. Mix the diced fresh tuna and spicymayo sauce until combined evenly.

Place one piece of nori on top of a sushi bamboo mat with the shiny side down. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that the rice adheres to the seaweed.

Turn seaweed over so that rice side now faces down. Add the tuna mixture about one-third of the way up into the seaweed sheet. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, re-position roll on sushi roller and press again.

Sprinkle sesame seeds on a flat surface and lightly roll the sushi in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife. Cut roll into six or eight pieces.

Chad: Catalina Offshore Products.

Kevin: Cioppino’s on the Wharf in San Fran-

cisco.

Shrimp tempura roll 50

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October 2014

Most expensive meal: Kevin: We took a limo with our good friends Jim and Hillary Luff and stopped at Total Wine & More along the way to our destination at the famous Lawry’s The Prime Rib in Beverly Hills.

We ordered their fine wines, and I ordered the roast prime rib of beef au jus for dinner. Our wonderful friends paid for the entire day, which was expensive!

Weirdest food I like: Chad: Shawarma sandwich.

Kevin: Live octopus.

Kevin, Chad and Britni Burton work together to prepare sushi for the family.

Most surprising food I’m not crazy about: Chad: Eggs.

Kevin: Onions.

A FEW OF MY FAVORITE THINGS Always in the fridge: Chad: Milk.

Kevin: Garlic.

I’m addicted to: Chad: George’s Special at Dewar’s.

Kevin: Bacon.

EB

TH

AK

Chad: Mushroom variety.

Kevin: Variety of mushrooms.

ER

SFIELD CALIF OR

2014

AN NI

Farmers market finds:

FAVORITE RE

Comfort food:

AD

E R S’

CH O IC E

PO

LL

Chad: Chicken and dumplings.

Kevin: Mama’s homemade chicken

noodle soup.

Family recipe: Kevin: My wife’s homemade chocolate

ice cream.

My splurge at the grocery store: Chad: King crab legs.

Kevin: Salmon or lobster at Costco.

The single tastiest thing I’ve eaten this month: Chad: Fresh bluefin sashimi.

Kevin: Sea urchin (uni).

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bakersfieldlife.com

Michele Waugh

51

PHOTO COURTESY OF THE KERN COMMUNITY FOUNDATION

FAC E S O F P H I L A N T H R O PY

2014 Rudnick Scholars, left to right, back to front row, Matthew Whitaker, Jaycee Shugart, Katelyn Johnson, Marisol Gonzalez, Cornelio Martinez, Angelica Osorio, Veronica Garcia, Angelique Rangel, Patricia Garcia, and Maria Medina. Also pictured are Travis Boos, Youth 2 Leaders Education Foundation, and and Alyse Braaten, Kern Community Foundation.

ESTATE GIFT GIVES BRIGHT STUDENTS A CHANCE TO FOLLOW IN DYNAMIC FAMILY’S FOOTSTEPS

By Jeff Pickering

F

irst. Best. Brightest. Distinguished. Horatio Alger Award. Gates Millennium Scholar.

These are a few of the superlatives that are found in a Google search for the names of the 11 students selected to receive inaugural awards from the Oscar and Libbie Rudnick Scholarship Fund at Kern Community Foundation.

One might expect these accolades for a group of high school seniors whose average grade point average is 4.0. But surprisingly, most of these students are the first in their families to graduate from high school and attend college.

While financial need is one criterion that each student must demonstrate to qualify for the scholarship, triumph over adversity is the common thread that ties them together. This thread, woven with characteristics of perseverance, hard work and a determination to succeed in life, is what binds these students to the scholarship’s namesakes.

Oscar Rudnick (1892–1959) immigrated to America at the beginning of the 20th century to escape Czarist Russia. Heading west from New York, he peddled housewares from a horse and cart, making his way to California where he met and married his wife Libbie (1892– 1951). The couple settled in Bakersfield and raised 11 children. The 52

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October 2014

Rudnicks founded, developed and managed a livestock and agribusiness industry of major importance to the economy of Kern County.

If the strength of the thread binding the 2014 Rudnick Scholars together is derived from Oscar and Libbie Rudnick, its vibrant color can be attributed to the woman whose estate gift established the fund.

While maintaining a lifelong business interest in agriculture, the couple’s fifth child, Elynor Rudnick Falk (1923-1996), was a pioneer in the field of aviation. She founded the Bakersfield Airpark, operated agricultural spraying and oil exploration businesses and trained many of the first student pilots to join the Israeli Air Force.

In 2012, with help from her husband, Dr. David Falk, Kern Community Foundation received $500,000 from Elynor Rudnick Falk’s estate to honor the memory of her parents in perpetuity. According to Falk, additional estate distributions of up to $4 million may be made to the fund.

The fund provides scholarships to U.S. citizens who are current or former residents of Kern County, and who demonstrate motivation, perseverance and a sincere desire to gain an education. One of the 2014 Rudnick Scholars is Angie Osorio, who recently graduated from Golden Valley High School with a 4.1 GPA. She is enrolled as a human biology major at UCLA. “This scholarship is an unexpected blessing, and I am so grateful,” Osorio said. “This will help me to get one step closer to my dream of becoming a pediatric reconstructive surgeon.”

In a recent visit with Falk, he reflects on what his wife might think if she was alive to meet these students.

“Given their achievements and their future promise, I believe Elynor would be very proud of this tribute to her parents. Very proud,” he said.

— Jeff Pickering is president and CEO of Kern Community Foundation and of its subsidiary Kern Real Estate Foundation. To learn more about the foundation, visit kernfoundation.org or call 616-2617.

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ON THE ROAD

2014 CHEVROLET CAMARO SS Classic car keeps up with its muscle legacy

Bakersfield Life assistant editor Rachel Cook drives the 2014 Chevrolet Camaro SS.

By Rachel Cook

Photos by Michael Lopez

T

he 2014 Chevrolet Camaro packs all the punches anticipated from a classic muscle car, but it’s the unexpected jabs that will really knock drivers out.

The Camaro is a rumbling hunk of power; the V8 I drove had 426 horsepower to be exact. The speedometer climbed all the way to 180 mph and the Camaro was quick to accelerate. It begs to go fast.

Facing off against its weight class the Ford Mustang and Dodge Challenger - the Camaro’s look is bold and squared with a wide front end punctuated by a louvered hood. White stripes on a midnight blue (Blue Ray Metallic if you ask the dealership) paint job pumped up my Camaro’s race car vibe.

The style and speed is a given, but the window sticker delivers a surprise hook to buyers — the Camaro’s fivestar overall safety rating.

For a car that you wouldn’t expect to be accommodate to anyone but 54

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October 2014

Up front, the 2014 Chevrolet Camaro SS feels like the cockpit of a jet. dudes, there’s are many nice familyfriendly features wrapped up in this auto’s tough guy package. In a one-two punch, the trunk is bigger than expected (our photographer was happy to find plenty of room for his gear) and the back seats are miraculously kid and booster seat friendly.

“The child seats fit well in the pseudo-buckets, which are wide enough to not obscure the seat belt buckle when a booster is in place. It may seem like a small detail, but I’ve been in station wagons that don’t accommodate booster seats as well as this Camaro SS does,” Autoweek Digital Editor Andrew Stoy

The 2014 Chevrolet Camaro SS V8 packs 426 horsepower.

It’s all in the details Five best features of the 2014 Chevrolet Camaro SS: • The evolution of the bold look with signature LED halo ring headlights.

• The power of the V8 that offers 426 horsepower.

• Take charge cockpit with MyLink and color heads-up display.

• Safety with six air bags and Stabilitrak standard on all models.

• Responsive smart steering that keeps you on the edge of your seat and in full control.

Mileage: V6 automatic: 19 city, 30 highway, 22 combined V8 manual: 16 city, 27 highway, 21 combined

wrote in a review.

But fellas, don’t let the talk of booster seats put you off this car. Anthony Cisneros, sales and leasing consultant for Three-Way Chevrolet-Cadillac said the Camaro appeals to a diverse market.

When we spoke, he’d sold two in the past couple days, one to a 55-year-old man buying his first brand new car and one to a 28-year-old guy.

“This is an American muscle classic vehicle from the ’60s,” Cisneros said. “(The Camaro is) just as popular as can be. We can’t keep them on the lot.”

I found the Camaro keeps up with its muscle legacy, but with modern conveniences, like a backup camera and satellite radio. It can read text messages to you and offer programmed responses. The remote start was my

The bold look of the 2014 Chevrolet Camaro SS is sure to draw admirers and envy.

What I like most about the 2014 Chevrolet Camaro SS: The combination of district design and exhilarating performance; it’s the full package.

Price tag: MSRP from $23,705 to the Z28 $75,000.

The 2014 Chevrolet Camaro SS is perfect for... someone who is looking for the cutting-edge performance, bold aggressive look with an affordable price.

Three words that define the 2014 Chevrolet Camaro SS: Legendary, bold, performance.

Source: Michael Thomas, Senior Sales Manager for Three-Way ChevroletCadillac.

personal favorite touch.

The Heads Up Display (a small projection of your speed in your front window view) is perfect for keeping an eye on your speed, which can easily get away from you since this car itches to accelerate. The Brembo performance brakes have you covered when you get a little carried away.

Six months of free OnStar and three years of free oil changes and tire rotations from Three-Way definitely add to this contender’s appeal.

The features and perks are great, but for me, the best part of the Camaro is how you feel when you drive it. This is probably the secret guys who worship cars already know, driving it just instantly makes you feel cool, transforming mundane errands into adventures. Call it “Camaro confidence” or whatever, it’s a good reason to get in the ring with this car. Add all the accouterments, and it’s enough to make you throw in the towel and concede to this champ. bakersfieldlife.com

55

ON THE ROAD

2015 HYUNDAI SONATA LIMITED Sonata powers over to eye-catching performance, style

Bakersfield Life editor Olivia Garcia drives the 2015 Hyundai Sonata Limited.

By Olivia Garcia

Photos by Michael Lopez

I

have said this before, but I will say it again: The Hyundai brand has a special place in my heart.

It was the car that put up with me during most of my college years. It faithfully racked up miles as I commuted from Fresno State to visit family back home in Bakersfield on the weekends.

It never gave me any problems. It saved me tons of gas.

And it was affordable. This combination made it just right for me.

Of course, the Hyundai brand has come a long way since my college days some 20 years ago, and the new model of the Hyundai Sonata only reinforces that aboveexcellence persona.

I test drove the 2015 Hyundai Sonata Limited edition recently, and I was wowed by the stylish midsize sedan. So were many of my relatives, who were impressed with its luxurious appeal, yet amazed to learn the Sonataâ&#x20AC;&#x2122;s price tag starts in the low 20s.

My trial car drove so smoothly and quietly that it even kept the outside traffic noise at bay.

The carâ&#x20AC;&#x2122;s cabin with a built-in panoramic sunroof proved to be comfortable and roomy enough to seat me, my husband and my two big football player sons (seating is for five).

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October 2014

The 2015 Hyundai Sonata Limited has navigation powered by Google, choice of three driving modes, and ventilated front seats.

The 2015 Hyundai Sonata Limited is quiet, stylish and fun to drive.

Driving in the heat? Not a problem.

Say hello to Sonata’s cooling seats (heated seats also offered). Of course, the Sonata delivers two levels of heated seating for back passengers, and air vents and a 12-volt connection in the back as well.

I was pretty amazed by the safety features. The blind spot detection system with rear cross-traffic alert provided extra security comfort for moving through crowded areas. Having a rearview camera, smart cruise control and forward collision warning system are always a plus, but one of my safety favorites was the lane departure warning system, which works to ensure that drivers remain within their lane and if they drifted or swayed, it quickly alerts them.

“A lot of cars in the Sonata class don’t come with the technology that Sonata offers,” said Daniel Serrato, sales consultant for Bakersfield Hyundai. “The blind spot detection system is one of the coolest safety features.”

Among the other great features is navigation powered by Google, choice of three driving modes, ventilated front seats, LED lights and a body built with more than 50 percent advanced highstrength steel for better handling and stronger performance, Serrato said.

But I can tell you that my senior and sophomore boys really dug the 400-watt Infinity speakers with subwoofer and amplifier system, so much so that it became a battle for who could Bluetooth their iPhone’s music playlist first.

I can’t say I wasn’t part of that club as I love an audio system that offers solid quality and sound that doesn’t compete with the grumbling traffic outside. With a slight change of volume, the sound was perfect.

Speaking of technology, one of the neat things about Hyundai’s Blue Link system is that it allows you to set speed limits or a “geo-fence” boundaries. Great if you ever loan it out to a friend or relative, or (sons: don’t read this part) if you have teenage drivers in your home.

The Sonata is a powerful and economically smart sedan, too, with a 2.4liter, four-cylinder engine, 185 horsepower, and 178 pound-feet of torque.

In a recent post, Washington Post columnist Warren Brown described the 2015 Sonata Limited as the “best value” that goes beyond sticker price — but for other reasons he gathered while talking to Hyundai assembly workers in Montgomery, Alabama.

“As a result, Hyundai Sonata buyers will be ‘blessed’ to get one of the bestcrafted, best-equipped, best-priced midsize sedans available in the United States,” Brown wrote.

The 2015 Hyundai Sonata Limited has cooling back seats, two levels of heated seating and a 12-volt connection in the back.

It’s all in the details Five best features of the 2015 Hyundai Sonata: Blind spot detection system, lane departure warning system, smart cruise control, forward collision warning, and 8-inch LCD navigation screen.

Mileage: 25 mpg city and 37 mpg highway (29 mpg combined) Price tag: Starting price of $21,960 The 2015 Hyundai Sonata is perfect for: Making the luxury and premium feel accessible to everyone.

What makes the 2015 Hyundai Sonata stand out from others: The complete package of safety, technology, efficiency, design and warranty that stands out on every single category.

Target customer: The Sonata is so versatile that it can be anything from a comfortable commuter car or a great family sedan to a sporty luxury sedan that anyone can enjoy.

Three words that define the 2015 Hyundai Sonata: A complete masterpiece!

What do you like the most about the 2015 Hyundai Sonata: The design. The Sonata is the kind of car that turns heads wherever you go.

The 2015 Hyundai Sonata Limited's body is built with more than 50 percent advanced high-strength steel.

Source: Angel Morfin, general manager, Bakersfield Hyundai

bakersfieldlife.com

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October 2014

WHY I LIVE HERE

MARIE CASTET

PHOTO BY CASEY CHRISTIE

French native finds a happy home in Kern County desert

Marie Christine Castet of France waves the small American flag after she was sworn during a naturalization ceremony in Keene at the Cesar Chavez Foundation along with 19 others from several countries. Castet enjoys the nature and slow pace of life in Boron.

Compiled by Bakersfield Life

B

oron’s desert beauty and a slower pace of life wooed Marie Castet.

The French native met her husband in Boron and they decided to settle in the small town in south eastern Kern County in 2008.

“People always ask me, ‘Why Boron? What do I do there?’

I can only answer, ‘Why not Boron?’ There are many benefits of living on the outskirts and being away from the density of society at large,” Castet said.

“Boron is a nice and quiet community where pretty much everyone knows everyone (and) waves at everybody, so it makes living here easy and relaxing, the way life should be!”

Castet and her husband Efrain Diaz enjoy the desert landscape and like to take their dog on long walks. For exercise, they also enjoy a dip in their above ground pool.

Castet, a retired medical worker, also likes gardening, cooking, reading and visiting her local library.

“Nothing is taken for granted here. The sunrise and sunset are mind blowing,” Castet said. “We know this kind of lifestyle is special.”

My favorite thing about Boron: Being able to walk my dog with my husband without being run over! And the peacefulness of it all.

What surprises me most about Boron: How forgotten it can be by the state and county officials. Also, the amount of tourists that stop by.

Favorite restaurant in Boron: 20 Mule Team Café, a

great Mexican restaurant.

Favorite thing to do in Boron: Gardening in our home and walking in the desert ... I love the desert and the nature.

Where I relax in Boron: Anywhere in Boron is deeply

relaxing.

How I would describe Boron to outsiders: A tranquil therapeutic place with lots of history and a sky full of bright stars. A historical place where genuine people are still caring.

Favorite memory in Boron: Meeting my husband.

bakersfieldlife.com

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

MEGAN THOMPSON Versatile track star shines at CSUB

By Stephen Lynch

Megan Thompson ran in the Fresno State Invitational 4.2K on Sept. 5. She finished the race the third fastest Roadrunner with a time of 16:28.6 and placed 34th overall in a field of 66 runners.

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October 2014

PHOTO COURTESY OF CSUB ATHLETIC COMMUNICATIONS VIA RICK DODD PHOTOGRAPHY

F

rom the time the school year begins until it ends nine months later, Megan Thompson spends much of her time, when she’s not studying, eating or sleeping, running.

The Cal State Bakersfield senior is a valuable member of both the Roadrunners women’s cross country team and the track and field team, meaning that she rarely gets a break from a rigorous training schedule.

During cross country season, Thompson runs six to 12 miles per day. That’s a lot of mileage for someone who admits she’s prefers her running to come in shorter bursts rather than grueling races.

“I prefer track, just because it’s more speed,” Thompson said. “But whenever it comes to cross country, you definitely have to be into it. Your heart needs to be in it. Because if your heart’s not in it, then you don’t want to try; especially at races, it’s hard to compete.”

Thompson, who grew up in Derby Acres, between Bakersfield and Taft, has used her versatility as a runner to become successful at both racing endeavors.

Last season, she competed in all five of the Runners’ cross country meets, posting a career time of 19 minutes, 47 seconds in the UCR Invitational 5K. Later in the year, Thompson finished 45th overall at the WAC Championships with a time of 20:57.80.

“I love to compete and see what I can do,” Thompson said. “Even if it’s not the best meet ever, I try to find something I can learn from and always improve.”

In the first two cross country meets of the 2014 season, Thompson was the second fastest among CSUB runners in one and third in the other.

Thompson was second to none on the Runners women’s track team in several events last year.

She finished the season with the fastest CSUB marks in the 400-meter hurdles, the 3,000-meter steeplechase and the two-mile race.

The 5-foot-5 Taft High graduate posted marks good enough to crack the Runners’ all-time top 20 list both in the 800-meter run (15th) and 400-meter hurdles (17th).

She also recorded a school best time in the 1,000meter run at the NAU Invitational with a 3:05.27 mark and was a member of the 4x400 meter relay team that posted the best CSUB time.

“Last year, I kind of bounced around,” Thompson said. “We didn’t really know what I would score points

PHOTO COURTESY OF CSUB ATHLETIC COMMUNICATIONS VIA RICK DODD PHOTOGRAPHY

Megan Thompson at the starting line at the Fresno State Invitational 4.2K at Woodward Park in Fresno.

A CLUB FOR LEADERS Established in 1952, the Petroleum Club of Bakersfield is an integral part of the heritage and history of Kern County. Our Club is a member-owned local facility with a philosophy that reflects our commitment to excellence.

Today, we are the premier private business and social club of Bakersfield. Our members

Megan Thompson Facts Born Feb. 28, 1992 in Bakersfield.

Raised in Derby Acres.

Parents are Eric and Angela Thompson. Has a twin brother Jared and an older sister Erica.

Led Taft High School to three South Sequoia League track and field titles. Events included the 800-, 1,500- and 3,000meter runs, and 4x400 meter relay.

Was named all-league in cross country as a senior.

During her free time enjoys sport shooting with her boyfriend Matthew Vossen and dog Boone, a springer spaniel.

Serves as an instructor at Speed and Strength, a local camp for youth athletes.

Also works for GNC (General Nutrition Corporation).

are leaders of our community spanning from single to married, young to mature, and working to retired. We are proud to serve not only our many fine members but the city of Bakersfield.

For Membership Information and to Schedule a Tour, Call 324-6561 ThePetroleumClub.com

(in) so they kind of had me do everything. There are not a lot of girls who can do distance and like sprint, like the 400 meter. So they definitely used that for their advantage.”

Despite competing in a plethora of events, Thompson admits her two favorites are the 800-meter run and the steeplechase.

“I like kind of pushing my body more,” Thompson said. “I don’t have the best endurance, even though I get told differently by my coach. I just like there to be a quick start to finish.”

After she graduates from CSUB next spring with a degree in kinesiology and exercise science, Thompson plans on becoming a physical therapist and earn a doctorate degree in physical therapy.

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bakersfieldlife.com

61

HOMETOWN HERO

JARED GIANQUINTO Lieutenant Commander Compiled by Bakersfield Life

Why I joined: My father and grandfather were both Navy men. I had just started dental school during 9/11 and felt that it was my duty to carry on their tradition of protecting our way of life. The Health Professions Scholarship Program was a great way of serving while finishing my education.

Dr. Jared Gianquinto prepares to board an EA-6B Prowler jet off of Wake Island with the VAQ-139 Cougars.

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October 2014

PHOTO COURTESY OF DR. JARED GIANQUINTO

Biggest challenges of serving: Being assigned to an aircraft carrier meant several

Dr. Jared Gianquinto chose to serve in the Navy to carry on a family tradition. years of unpredictable schedules, and long periods at sea took their toll on family and personal life. In the reserves, balancing drill weekends, field exercises with the Marines and duties as training officer at Miramar while starting a private practice was an enormous challenge.

What I learned: Serving aboard ship is a tremendous way to hone your clinical skills. Resources and communications are often limited. You learn to trust your training and do whatever it takes to provide the best care possible for your shipmates. Things are a lot easier in civilian life, but the dedication is something that stays with you forever.

Greatest accomplishment in the service: Earning my Surface Warfare Medical Department Officer qualification. It was a rigorous process that involved learning every aspect of surface ship operations.

Favorite memory: Being catapulted off of the flight deck of the USS Ronald Reagan in the back seat of an EA-6B Prowler jet.

Advice for people thinking about joining the service:

Make the most of your time in the military and take advantage of every training opportunity that comes your way. The memories will last a lifetime!

Most importantly, believe in what you are doing and

PHOTO BY CASEY CHRISTIE

D

r. Jared Gianquinto makes his living shaping smiles with skills he honed treating his fellow servicemen and women on the high seas.

The Naval lieutenant commander, orthodontist and Garces grad returned to his hometown to start Gianquinto OrthoArts. He spent three years in active duty, six years active reserve and is currently in inactive ready reserve.

Inspired to carry on a family legacy of service, he served two deployments to the West Pacific, including humanitarian assistance after Typhoon Fengshen hit the Philippines. He was also stationed in Fort Dix in New Jersey and Marine Corps Air Station Miramar.

Life is never boring for this Renaissance man whose hobbies include flying, surfing and playing bass with his acoustic rock band, The Royaltys.

PHOTO COURTESY OF DR. JARED GIANQUINTO

remember the people back home who are safe because you are willing to put yourself in harm’s way.

How my service helps me today: As a young lieutenant, my chief gave me the sage advice, “Never ask your sailors to do anything you wouldn't do yourself.” It’s a philosophy that’s stayed with me and has helped tremendously in building my team at Gianquinto OrthoArts.

Dr. Jared Gianquinto on the flight deck of the USS Ronald Reagan.

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63

TA L K O F T H E TO W N

RETAIL FRENZY

The opening of the Outlets at Tejon offers locals more retail options. More stores are expected to open later this year or by spring next year.

PHOTO COURTESY OF OUTLETS AT TEJON

Shopping explosion taking form

Compiled by Bakersfield Life

R

ecent retail openings and news of future ones have sparked excitement and renewed energy in the local shopping frenzy.

With the gift-giving holiday fast approaching and many looking to cash in on early deals, Kern County consumers will have no trouble finding places to shop locally.

Take a look at some of Bakersfield latest shopping developments:

THE OUTLETS AT TEJON For all those who longed for better opportunities to shop locally, the 320,000-squarefoot Outlets at Tejon is a dream come true, said Barry Zoeller, Tejon Ranch Co. vice president of corporate communications and marketing.

Featuring 71 stores thus far, the Outlets located south of Bakersfield off Interstate 5 are already drawing crowds.

“More like an outdoor lifestyle center than a traditional outlet mall, the Outlets at Tejon was enthusiastically greeted by 200,000 people during its grand opening weekend (in August),” Zoeller said.

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Zoeller said the continuing stream of shoppers speaks to the center’s popularity, with people raving about the center’s quality, the great selection of stores and the tremendous values.

Zoeller expects more excitement once the second phase is finalized.

“We’re working on the leasing portion of phase two, which would add another 160,000 square feet and up to 35 new stores. Depending on demand, and on how quickly we could get started with construction, phase two could open as early as the holiday shopping season in 2015, or more likely spring of 2016.

“October’s the perfect time to visit the Outlets at Tejon and get a head start on your holiday shopping,” Zoeller said. “Look for great deals and giveaways all month long.”

THE SHOPS AT RIVER WALK AND GOSFORD VILLAGE There’s no doubt that new retail developments by Castle & Cooke at The Shops at River Walk and Gosford Village will keep local shoppers happy with more choices, said Darlene Mohlke, Castle & Cooke’s vice president

October 2014

of sales and marketing.

The Shops at River Walk, featuring contemporary Georgian architecture, is a planned 500,000-square-foot shopping center just south of the Westside Parkway between Calloway Drive and Buena Vista Road on Stockdale Highway, added Shannon Medina, Castle & Cooke sales and marketing assistant.

The first phase features Target, P.F. Chang's China Bistro, BJ’s Restaurant & Brewhouse, California Pizza Kitchen, Eureka!

Gourmet Burgers & Craft Beer, and Panera Bread, among others. And the next phase is generating much buzz.

The new shops include an approximately 35,000-square-feet Nordstrom Rack; 10,000square-foot BevMo! (their first store in Kern County); an approximately 18,000-squarefoot DSW; and an approximately 24,000square-foot Sprouts Farmers Market, Medina said. February 2015 is the projected opening date.

Meanwhile, the 700,000-square-foot Gosford Village along Gosford Road, just north of Harris Road, is also adding businesses.

Gosford Village features retailers such as

for services and shopping,” Mohlke said.

Mohlke noted that Castle & Cooke has been instrumental in the residential and retail development of the west side of Bakersfield, so it’s no surprise that their commercial developments are located closely to their residential developments, creating an overall masterplanned community feel.

the Buffalo Wild Wings, Wal-Mart Supercenter, Kohl’s, and the only Sam’s Club in Bakersfield, not to mention popular eateries like Tutti Frutti Frozen Yogurt and Chipotle.

Chili’s is expected to join Gosford Village before the end of this year, while Pizza Rev, a build-your-own pizza bar, will open in early 2015, along with an approximately 27,500-square-feet Ross Dress for Less, Medina said.

Good business growth also makes good sense in the residential market.

“The positive recovering of the housing market is fueling the need

While the excitement over new developments is garnering attention, lasting shopping centers such as the Valley Plaza continue to be a popular go-to spot for retail needs.

Owned and managed by General Growth Properties, Inc. (GGP), the mall features more than 130 specialty retail stores, a food court and two well-known restaurants, Red Robin and Que Pasa Mexican restaurant, said Brooke Whitebread, marketing manager for Valley Plaza.

In addition, the 16-screen Reading Cinemas movie complex is a few steps away from the mall, allowing families or friends to catch a good flick as part of their shopping experience.

The Valley Plaza is anchored by Target, Macy’s, JCPenney, Sears and Forever 21. However, it also includes other trendy retailers such as Apple, Coach, Sephora, MAC, PINK, Hallmark, Bebe, Cache, Swarovski and bareMinerals.

Four stores have opened within the last six months, and the list continues to grow as the mall gains new retailers and eateries, Whitehead said.

In October, Sasha will open its doors, and in December, Lucille’s Smokehouse Bar-B-Que, known for its casual family-friendly environment and award-winning savory, Southern-style food will join the mall’s culinary line-up, Whitebread said.

PHOTO COURTESY OF PERKOWITZ + RUTH ARCHITECTS

The Valley Plaza continues to be a favorite spot for many shoppers with stores that include Apple, Coach, Sephora, and Swarovski.

PHOTO BY HENRY A. BARRIOS

VALLEY PLAZA

Shops including BevMo!, Nordstrom Rack, and DSW are expected to open their doors in The Shops at River Walk early next year.

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Talladega Frights cast members for Spring Scream in character as Chandler the Clown, Nurse Betty, Mr. Cuddles and Chainsaw Joe. Actors can hone their theater skills through S.C.A.R.E. (Supporting Community Actors Receiving Education), a program started by the haunt's leaders.

HOME SWEET (HAUNTED) HOME Talladega Frights offers educational opportunities for its ghouls

By Dana Martin

I

f it takes a village to raise a child, a haunted house the size of Talladega Frights would have the capacity to raise many children.

While the objective of this yearly Halloween event is to entertain guests, its heartfelt goal is to provide a family atmosphere, support, and education for hundreds of participating actors.

In 2008, Talladega Frights screamed onto the Halloween scene to give Bakersfield a new event that would quickly become a frightening fall tradition. Mike Wilbur, the attraction’s designer, initially created a home haunt. But its popularity and long lines, credited mostly to his realistic scenes and top level actors, dictated that his house could no longer manage such large crowds of Halloween enthusiasts.

Wilbur eventually moved the attraction inside the Kern County Museum, where it now opens for year-round events.

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PHOTO COURTESY OF DANA MARTIN

OUR TOWN

“We could not have gotten to this level of professionalism without such incredible actors,” said Wilbur of his cast, many of whom have been with the attraction since 2009. “These kids help year-round, not just at Halloween. They love it as much as we do.”

The cast consists of nearly 140 actors. The production doesn’t use that many actors at once, but the cast is a family who shares a bond and loves Halloween. Wilbur is considered the haunt “dad” to many.

“Just like a real family, we want to provide the actors with an atmosphere that will make them better adults, provide them with skills and education that will benefit them down the road,” Wilbur said.

So, the team at Talladega created S.C.A.R.E. (Supporting Community Actors Receiving Education). The actors participating in S.C.A.R.E. earn points and rewards for the hours they donate toward their biggest fundraiser of the year, Talladega Frights. In return, they have opportunities to learn trades — such as carpentry, construction, lighting and sound, social media management, graphic arts, costuming, special effects makeup, and set design. They can earn travel to conventions and trade shows, as well as trips to other haunted houses to research their industry.

The leaders of Talladega Frights are working to establish S.C.A.R.E. as a nonprofit.

Becoming a S.C.A.R.E. actor has created unexpected — but heartwarming — rewards, too.

“When I started Talladega, it was really just a way to get out of the house. I had just graduated and had no idea what

PHOTO COURTESY OF DANA MARTIN

to do with my life,” said Loni Harmon, 23. “So I went, and I didn't know it at the time, but I found a place where I could be myself. I could make jokes, laugh, and even cry at times without judgment or fear of being the outcast.”

Carrie Grider also said Talladega Frights changed her life.

“I started in 2009. I was making friends, having fun and discovered a wonderful talent. But above everything, I felt important. I felt needed,” said Grider, 22. “For the first time ever, I felt like I mattered. I was being congratulated, given awards, and got a sincere ‘good job’ for the first time in my life.”

For the family at Talladega Frights, Halloween isn’t only the time of year they get to scare Kern County — it’s also their homecoming.

A very haunted homecoming.

Editor’s Note: Dana Martin is the co-owner and cast coordinator of Talladega Frights.

Dana Martin, co-owner and cast coordinator of Talladega Frights, and her many scary children.

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OUR TOWN

MARRIAGE OF TWO MEALS In Bakersfield, brunch is anything but boring

By Gregory D. Cook

B

HODEL’S COUNTRY DINING Owner and general manager Don Hodel is part of the third generation to operate the restaurant that bears his family’s name. After 46 years of continuous service, Hodel’s Country Dining has earned its place as one of Bakersfield’s culinary landmarks.

Hodel’s brunch is one of the oldest in town.

“We’ve been doing brunch now for about 25 years,” Hodel said. “It’s all about variety, quality, ambiance and it’s always fun.”

Hodel’s takes pride in serving wholesome country food, and that tradition continues with its brunch offering a variety of traditional favorites such as omelets, fried chicken, chili relleno casserole, and, of course, their 68

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Buck Owens’ Crystal Palace brunch favorites include buttermilk waffles topped with ice cream and crumbled Butterfinger, chicken fried steak with country gravy, cheesy potatoes, roasted tritip, bacon, biscuit and, of course, a complimentary mimosa.

famous cinnamon rolls and sticky buns.

“And the bacon,” Hodel added. “We have a company that does bacon specifically for us, and we go through about 900 pounds a week.”

And of course, everything is made from scratch by hand.

“We’re not a chain, so there is no corporate or cookie cutter food here. We’re about flavor,” Hodel said. “And we’re local. My

October 2014

PHOTO BY MARK NESSIA

runch, the brilliant collision of breakfast and lunch, can trace its origins back to England in the 1800s.

Historians offer a few explanations on the meal’s roots, including the tradition of extravagant English hunt breakfasts, which featured breakfast, lunch and dessert items. We have British author Guy Beringer to thank for the word.

In an 1895 article printed in Hunter’s Weekly, Beringer suggested brunches be cheerful, social and inciting.

“It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings,” he wrote. “It sweeps away the worries and cobwebs of the week.”

Americans adopted the idea wholeheartedly, making the idea of Sunday brunch, and along with it cocktails like the mimosa, bellini and the bloody mary, deeply rooted culinary traditions.

Thankfully, there are a plenitude of brunch options in Bakersfield serving a mixture of traditional and signature brunch fare.

This month, Bakersfield Life Magazine looks at a few of the most popular brunch services in town.

father was raised here and I’ve been here my whole life. We’re family.”

WIKI’S WINE DIVE AND GRILL A relative newcomer to the Bakersfield restaurant scene, Wiki’s Wine Dive and Grill takes the gourmet, fine-dining experience and presents it in a casual, playful atmosphere.

BUCK OWENS’ CRYSTAL PALACE Part restaurant, part concert hall and part museum, since it opened its doors in 1996, every Sunday morning Buck Owens’ Crystal Palace gets transformed into one of Bakersfield’s most well-known brunch spots.

Surrounded by mementos documenting the history of country music and the 61-year career of local legend Buck Owens, buffet stations containing traditional breakfast favorites such as omelets, applewood-smoked bacon and a Belgian waffle bar literally share the Crystal Place’s dance floor with the same ribs, tri-tip and chickenfried steak that are served on the dinner menu.

“We take a lot of pride in the fact that we make everything from scratch,” General Manager Mathy Hufford said. “The chicken-fried steak with country sausage gravy is definitely a favorite, and we cut and bread every piece by hand.”

According to Hufford, the key to the Crystal Palace’s success lies in keeping true to a very simple philosophy.

“Buck always used to say, ‘I want anybody and everybody to come in here and enjoy a great experience, this isn’t just a restaurant, it’s more than that,’” she explained. “And I still run it today as if Buck were here.”

THE PADRE HOTEL Located in the heart of downtown, The Padre Hotel’s weekend brunch offers guests what Matthew Howell, the hotel’s food and beverage director, describes as a casual, upscale dining experience.

The Padre Hotel originally opened in 1928, and if one word could describe the hotel’s history and atmosphere, that word would be “character.”

Brunch is mainly served in Brimstone, the Padre’s 1920s style saloon, and is served both Saturday and Sunday. According to Howell, the hot ticket on Sunday is definitely the second-floor Prairie Fire, a patio with music and a view of The Fox Theater. Well-behaved dogs are also welcome on the patio.

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“We want it to feel like it’s a little high end, but with a relaxed environment,” said Ricardo Cubias, general manager and sommelier.

“You don’t have to dress up, just come wearing your shorts and Tshirts.”

The restaurant’s wine-inspired décor sets the mood with fountains and chandlers made from wine bottles. A large, glass wine cellar not only houses Wiki’s selection of fine wines from all over the world, it’s also the centerpiece of the dining room.

Wiki’s Sunday brunch isn’t served as a traditional buffet.

“I go to a lot of brunches, and what I see is a lot of buffets with people just getting as full as they can,” Cubias said. “We serve sort of a la carte, so people can order whatever they want.”

In addition to a menu that features dishes like crème brulee french toast, pulled pork nachos and Southern fried chicken and pancakes with Vermont maple syrup, Wiki’s also offers a mimosa and bloody mary bar, as well as happy hour prices for their wine and beer selections.

“What we wanted to do was give a unique experience of a brunch, where you can enjoy something more than scrambled eggs and potatoes. If you want that, we have it, but we also have lobster Benedict,” Cubias said.

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“It invokes the spirit and culture of Bakersfield which is what the Padre is trying to add to,” he said. “And that culture is really something we want to personify through our food and our service.”

The Padre’s brunch menu also reflects the hotel’s unique character.

“We do normal brunch items but we improve on them,” Howell said. “We take them to the next step and throw the kind of creative twists on them that the Padre has become known for.”

In addition to steak and eggs, eggs Benedict, sliders and fish and chips, guests can order chicken and waffles, bison burgers, and “The Elvis,” a brioche french toast with peanut butter mousse, bacon and banana topped off with syrup and marshmallows.

Bottomless mimosas are also available.

“We have great food, and great cocktails,” Howell said. “And brunch just kind of brings it all together with a really fun, eclectic menu.”

A wine bottle and barrel fountain frames the patio section of the dinning room at Wiki's Wine Dive & Grill.

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A basic Padre breakfast and a croque madame during Brimstone Weekend Brunch at The Padre.

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FOR A CAUSE

A PURPOSE-DRIVEN LUNCH

Kern County District Attorney Lisa Green talks to the media during a press conference in her office.

PHOTO BY CASEY CHRISTIE

Girls Scouts to honor three diverse professional women at inspiring annual luncheon

By Kelly Damian

W

ith the theme of Alice in Wonderland, the Girl Scouts of Central California South’s sixth annual Women Inspiring Girls Luncheon promises to be an afternoon of inspiration.

“Every year, we honor three trailblazing women in our community,” said Jordan King, communications manager for Girl Scouts of Central California South.

This year’s honorees are Karen Goh, president and CEO of Garden Pathways, Kern County District Attorney Lisa Green, and LaMeka Ross, human resource advisor for Aera Energy, LLC.

Karen Goh speaks at an annual Flag Day celebration at the Liberty Bell in Bakersfield.

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PHOTO BY HENRY A. BARRIOS

Aera Energy Human resource advisor LaMeka Ross advises a job seeker during a job fair at Rabobank Convention Center.

PHOTO BY HENRY A. BARRIOS

HUMBLED AND HONORED When she heard the news that she was going to be honored at this year’s event, Ross cried.

“I was a Girl Scout in middle school and it was one of the most enjoyable experiences of my life, so I was truly humbled and honored to be selected for this year’s event,” Ross said.

Ross hopes to pass on some of her determination and passion to the women and girls attending the luncheon.

“My mom and grandparents instilled in me that ‘I can do all things through Christ,’” said Ross, quoting Philippians 4:13. “Never let anyone tell you that you cannot do or be something.”

Similarly, Green drew on a deep well of determination while getting her education. She supported herself through two years of college and three years of law school.

“It wasn’t easy, but I was determined. And that’s what it takes: a strong work ethic and determination,” Green said.

At the outset of her career, she herself received some memorable advice from her mentor Judge Stephen Gildner when he told her that no case was worth her bar card.

“What he was telling me was to always act ethically in dealing with my cases. I believe that if a person is committed to their principles, many doors will open and remain open throughout their lives,” Green said.

Goh experienced firsthand the impact that the Girl Scouts have made on our local community during the fifth anniversary of the Bakersfield Burrito Project.

“Girl Scout Troop 376 joined us in Central Park to serve homeless people,” Goh said. “As the girls distributed the hygiene kits that they had created, I was delighted to see how they conveyed a beautiful spirit of caring, striking confidence and exceptional communication skills.”

Women Inspiring Girls Luncheon

President of Garden Pathways Karen Goh gets the crowd to hold hands and pray for families at The Marketplace during the National Day of Prayer.

PHOTO BY RODNEY THORNBURG

11:30 a.m. Oct. 3 Valley Baptist Church, 4800 Fruitvale Ave. Tickets $35 each, $250 for a table of eight, $500 for a corporate table of eight. girlscoutsccs.org/women-inspiring-girls, 327-1409

A WORTHY CAUSE The proceeds from this year’s luncheon will go toward the Girl Scouts Connect Program, which allows 5,000 girls annually to enjoy a traditional Girl Scout experience at no cost to their families.

“This program instills confidence, provides life and leadership skills, and improves the lives of girls who would not otherwise have this opportunity to reach their full potential,” King said.

Attendees will enjoy skits performed by the scouts and hear from the honorees themselves. The audience will also enjoy a video featuring personal photos, stories and advice from the women being honored. For the first time since the luncheon began, the video is produced by a Girl Scout, Jennifer Ellis.

Ellis is a senior at Minarets High School in Madera County. Since she started high school, Ellis has taken media and filmmaking classes.

She hopes to one day be a documentarian and has gotten off to a good start, filming a public service announcement for the Girl Scouts and a music video parody for TOMS Shoes which was featured on the TOMS website.

To prepare the video for this year’s luncheon, Ellis watched interviews of the honorees, chose memorable quotes and anecdotes, and interspersed them with photos and music. While working on the production, Ellis noticed some similarities between the three women being honored.

“They are people just like you and me, but they have been able to change the world,” Ellis said.

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To market,

Luigiâ&#x20AC;&#x2122;s carries 250 different wines, 75 different cheeses and 20 different cured meats that are cut by hand to order.

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to market Score hidden finds, exotic products at local specialty markets

By Kevin McCloskey

T

he one-stop shopping experience of the modern supermarket is a convenience we’ve all come to rely on, but in spite of the enormous variety offered, there is little difference in the products they all carry.

And if you are looking for something unusual, exotic, or unique, forget about it.

That’s just not in their wheelhouse.

Small specialty markets have been disappearing in the wake of their “super” counterparts for decades, but the few that survive remain successful by offering what the big chains cannot. Specialty items, exotic ingredients, and imported goods, along with the kind of personal service nearly impossible to achieve in a corporate landscape, make these destination markets well worth an extra stop. I visited three of these

Photos by Mark Nessia

specialty stores to explore what they offer and was pleasantly reminded why they still play an important role in our commercial, cultural, and culinary landscape.

CARNICERIA LA CARRETA Carniceria La Carreta is a spotless butcher shop and market on the corner of Harris and Stine roads. Luis and Maria Diaz opened up shop in 1999 after years of weekly trips to markets on the east side of town made them see the need for a similar service in the southwest. This family-run business also employs the Diaz’s four children – Jorge, Gabriela, Eric, and Luis Jr., who took some time on a very busy Saturday to show me around.

Specializing in Harris Ranch beef, Luis Sr. has a reputation for being extremely selective of the products that make it to his shelves.

“Harris Ranch is quality meat,” Luis Jr. said. “It is local, primarily grass-fed beef, and extremely fresh. Our customers deserve that quality, and my father’s always said that if we won’t eat it in our house, we won’t sell it in the store.”

In addition to their great selection of beef, La Carreta is well known for their seasoned chicken and ranchera or seasoned carne asada, and a range of homemade salsas and guacamole. Fresh chile verde and birria, a delicious stewed beef dish, are available daily. Stop by on the weekends when they also have menudo and tamales. Watch for a second location coming to Rosedale in 2015.

LUIGI’S RESTAURANT AND DELICATESSEN

Alfredo Fernandez cuts ribs into strips.

Carniceria La Carreta cuts meat any way customers want.

Next up is one of Bakersfield’s oldest markets. Luigi’s Restaurant and Delicatessen has been operating in the same location since 1910. While many of their patrons know it only as their favorite local lunch spot, they are missing some of the best that Luigi’s has to offer.

A compact store, Luigi’s shelves and reach-in coolers are stocked with a select list of products.

“It’s not the biggest income generator but our customers love the store and so do we,” said Gino Valpredo, Luigi’s president.

An olive bar greets you as you enter the store, but it’s easy to get lost in the shopping from there. Pastas, olive oils, balsamic vinegars, honeys and San Marzano tomatoes are just

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Continued from page 77

Carniceria La Carreta • 5792 Stine Road • 832-4006 • carnicerialacarreta.com • Open 8 a.m. to 8 p.m. daily

Luigi's Restaurant and Delicatessen • 725 E. 19th St. • 322-0926 • shopluigis.com • Open 8 a.m. to 4 p.m. Tuesday through Saturday

All India Sweets and Groceries • 1715 S. Real Road • 832-3900 • Open 9 a.m. to 9 p.m. Tuesday through Saturday, 9 a.m. to 8 p.m. Monday

the start. A fantastic wine collection is also available, and the staff can help with pairing suggestions, introductions to Italian selections, and local California varietals.

Homemade sauces, seasonings, and salad dressings allow you to take some of your favorite Luigi’s flavors home with you, and if you want to add some Italian authenticity to your next family meal, there is no better place to shop. The deli case is loaded with perhaps the best meats and cheeses available in Bakersfield.

“We slice all the meats fresh and our staff knows how they should be sliced for taste and texture,” Valpredo said. “Where you see two or three prosciuttos in the case, you can be sure that we tried a dozen in order to select the best.”

ALL INDIA SWEETS AND GROCERIES One step into All India Sweets and Groceries may have you quoting Dorothy Gale from the “Wizard of Oz,” but you were never really in Kansas to begin with and your dog’s probably not named Toto.

With 20 different cuts of Harris Ranch beef along with all cuts of chicken, high-end pork and more, customers have plenty to choose from when they shop at Carniceria La Carreta.

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Immediately your eyes will be drawn to the colorful, sweet delicacies in the main display case, all of which are made fresh in the store. To the left you will find snacks of more savory flavors, and follow your nose to the right for a daily buffet of hot, fresh Indian dishes.

Manager Sukwinder “Sunny” Kamboj kindly took me under his wing and introduced some delicious new foods to my Western palette, including samosas — a pastry shell stuffed with mashed potatoes and peas, topped with a mint sauce, rasmalai — a delicious milk-based dessert, and jalebi — a colorful sweet confection that looks like a small, orange pretzel.

Spices are another important specialty of All India Sweets, and the variety of spice blends, called masalas, to choose from is very impressive. Be sure to stop by on Oct. 23 and 24 as they celebrate Diwali, a Hindu celebration of lights.

“All of our sweets will be on display in the center of the store,” Kamboj said. “It is one of India’s biggest and most important festivals.”

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Stories of burrito glory, home-cooked meal homesickness and everyone’s favorite meal, breakfast for dinner he pervasiveness of foodie culture is hard to deny, clogging up your Instagram account with saturated snapshots of gourmet meals and offering you truffle oil-infused everything at swanky restaurants.

But for most of us everyday folks, the way we eat isn’t revolutionized. We still struggle to figure out what to make for dinner (and to find the time to make it). But we still find great joy in a good meal, whether it’s made at home or

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wrapped in foil from a favorite burrito spot. Satisfying food enriches our bodies and spirits, fueling us through the day and life.

Our contributors shared their stories of good food with us this month. Read on to find out what they gleaned from gobbling down nearly 100 burritos this year, stealing a few moments with the family around bowls of cereal and learning the meaning of good food as you grow into adulthood.

Crushing on Chipotle Photographer unwraps his love of burrito chain

KENT KUEHL SR

By Mark Nessia

ut of sheer curiosity, I decided to keep track of the number of Chipotle burritos I eat this year.

As of Sept. 15, I have consumed 107, averaging about three burritos a week.

Personally, I don’t think it’s that bad. I see it as everyone else not eating enough Chipotle. But when I examine my eating habits further and realize that there have been times where I’ll make multiple trips a day and a stretch where I ate Chipotle six out of seven days in a week, I realize I have a problem.

But I’m not alone. In about 20 years, Chipotle has grown to more than 1,600 locations and $3.21 billion in sales last year. Not bad for something founder Steve Ells started as a means to make enough money to open up a fine-dining restaurant. It’s safe to say Ells made enough to open a fine-dining establishment, or 50, but he’s playing it smart and sticking with Chipotle.

So what makes Chipotle so good? Addictive even?

Chipotle’s “food with integrity” approach revolves around fresh local produce and animals raised without antibiotics or added hormones, resulting in something

that is good and good for you. Depending on your order, however, the end result could be the size of a small child.

For me, it’s always the same: a burrito with no beans but double white rice, double chicken (or steak when I feel like mixing it up), medium salsa, sour cream, cheese and guacamole. At this point, I feel a little insulted whenever I’m informed that guac is extra. I know it’s extra, and it’s worth every penny!

The end result is 1,400 delicious calories wrapped in foil. Not exactly the healthiest choice but with options like burrito bowls, tacos and salads filled with beans, fajita veggies, sofritas and Romaine lettuce, Chipotle can be really healthy. But where’s the fun in that?

What makes Chipotle so good is it puts you in the driver’s seat. You get everything you want exactly the way you want it in a timely manner, even when the line is out the door and around the corner. It’s a delicious alternative in an industry dominated by burgers and fries, giving customers a breath of fresh air, er, I mean, ingredients.

It’s happiness wrapped in a tortilla — with a side of chips and guac.

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Continued from page 81

Dinner of champions Busy attorney finds the key to feeding her family

KENT KUEHL SR

By Katy Raytis

can’t cook. This is a problem because I have three kids and a husband, meaning I am perpetually surrounded by four open mouths.

My solution? Breakfast for dinner. Even though I can’t cook, I can microwave, use the toaster, and pour cereal from a box into a bowl. They say that breakfast is the most important meal of the day, so this actually elevates the importance of our evening meal.

You can avoid the stove entirely with breakfast for dinner. I learned how to make scrambled eggs in the microwave. Guess what? They taste just like regular 82

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October 2014

eggs, but you skip the horrible part where you stand there and stir. How good are they? My oldest daughter told me I could open a restaurant and just serve those microwave eggs. She might be my only customer, but she’d be a loyal one.

Here’s my egg recipe: Crack the eggs. Add milk and shredded cheese. Microwave one minute per egg. Voila.

Dinner is served. They might be a weird shape, like a rubbery version of the bottom of the bowl, but that’s not important. What is important is that dinner is ready and I’ve bypassed the cooking part.

We make rainbow pancakes on my ambitious

breakfast for dinner nights. Rainbow pancakes consist of Bisquik batter and food coloring. This is a winner because, along with serving the most important meal of the day, you get credit for doing an art project. Here’s a pancake secret: Swap the maple syrup for cookie butter from Trader Joe’s. It gets all warm and melty on the hot pancakes. You will never go back to syrup again.

We have cereal on my lazy breakfast for dinner nights (or if dad is out of town). This is every mother’s dream because the sum total of the dinner dishes is five bowls and five spoons.

I wouldn’t be in this predicament if I had ever learned how to cook. Cooking should be a required class for kids. It’s more useful than being able to recite every state capital. Even if a kid does nothing else in their entire life, they will still eat.

I spent my formative years playing soccer, piano and cheerleading. These are fine endeavors for a kid, but they just aren’t that helpful as a grown up. I have been to 100 football parties in my adult life and not once has someone asked me to do a dance routine at halftime. Nor has anyone requested the “Chariots of Fire” theme song, which is the only thing I can still play on the piano.

Since I didn’t learn any practical cooking skills, it’s good there are so many yummy, easy breakfast options. Oatmeal.

Honey Buns. Toast. Microwave bacon. Miniature doughnuts.

Pop Tarts. No mess and the beautiful part is that your kids will

eat without complaint. Instead of ringing the triangle to signal dinner, just let the dinging microwave call everyone to the table. You can enjoy a happy family feast, remove all the cooking and whining, and render dinner duty a piece of cake (literally, if it’s coffee cake).

Breakfast for dinner has other benefits. You can skip the grocery store and shop at the mini mart when you gas up your car. Also, when other moms brag about protein shakes and homemade scones, you can participate in the conversation and at least appear to be a successful homemaker (though I usually omit that breakfast was served 12 hours late).

We don’t have breakfast for dinner every night. Tonight, for example, as I sit here writing this column, my children are enjoying Lunchables for dinner. I do like to change it up on occasion.

Breakfast for dinner has one downside. Last week, we were in the middle of that mad dash required to get three little girls dressed and fed for school. As I set out an assortment of Honey Nut Cheerios, Cinnamon Toast Crunch, and Frosted Mini Wheats, my youngest daughter smiled at me sweetly and asked if she could have a burrito instead. Maybe the gig is up.

I did some quick thinking; said, “Of course you can, honey;” and promptly wrapped her Cheerios in a tortilla. Problem solved!

Continued on page 84

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Continued from page 83

There’s no taste like home College student longs for the flavors of Bakersfield

KENT KUEHL SR

By Zach Esparza

love food, and yet like the rest of us, I really only love “good” food. I gained some gratitude for good after my first year of college.

Accustomed to the luxuries of my mother’s home-cooked meals and the occasional dine out, I was vaulted into the uncharted territory of college eating in Arizona. Now a sophomore student at Arizona State University, I was on my own when it came to feeding myself during my freshmen year. Equipped with a meal plan and limited funds, I ventured into the unknown.

Like a fish to a bait worm, I was quickly hooked on the wonderful smells and accessibility of campus food. But in the same sense, I was being pulled upwards and away from the authenticity of Bakersfield meals. Tragically, the unhealthy cuisine started to lose its appeal and homesickness increased. The

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more I ate at the dining halls, the more I got sick, physically and mentally.

Take for example, the hamburgers the dining hall served. Everyday without fault, the hall would serve a mediocre patty along with hot dogs, fried chicken patties, and very coveted grilled chicken. The first day you bit into one, declaring your new freedom, and without hesitation, greedily grabbed three more.

The next week, you picked up one and regretted it immediately upon consumption. The third week you ate a salad.

It’s not the monotony that pushed you over the edge, although it helped, but the generally lack of quality that comes with dishing out three meals a day all week to rather arrogant, immature students.

Boulders of desperation hit in the middle of the school year. Oh, how I longed for just a bite of a Tahoe Joe’s steak to melt in my taste buds’ memories for

weeks. I craved a Flame and Skewers’ fresh, sharp salad, quickly followed with tasty morsels of yellow rice.

I dreamt of my mother’s carne asada and how the marinade implants itself in the meat, sending a tender message straight to your heart. “You deserve the best,” it always seemed to say. Being blessed with great food can really make anyone crazy for the memorable tastes of the past.

The difference is obvious. As sappy as it sounds, my mother and hometown cooked things with love and care. And while love and care are not ingredients one can add to a dish, they both create a certain flavor that no one else has.

Bakersfield cares for its food like no Arizona city. We live in the breadbasket of the world and we often take this for granted. Ample piles of produce literally fill the walkways of local supermarkets in Kern County. To top it off, we have farmers markets that are the highlight of many peoples’ weekends.

College life is a life of financial depletion. My funds are not high enough yet to go out even once a week to experience the local restaurants in Arizona. Yet I have tried an abundance of diverse foods in Bakersfield. My opinions, therefore, may be slanted towards my hometown. But it will take a lot of love and care to ever change my mind about Bakersfield’s delicious commodities.

First Look with Scott Cox, streamed live on Bakersfield.com and broadcast on 1180 KERN weekdays from 7 to 10 a.m. features interviews with local newsmakers, as well as comments and analysis from The Californian’s award-winning journalists.

If you are looking to make a change in your lifestyle, I am qualified to assist you.

Seniors Real Estate Specialist® Call for a free consultation...

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bakersfieldlife.com

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2014 dining guide 86

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October 2014

W

hether youâ&#x20AC;&#x2122;re looking for familiar flavors you love or a new culinary adventure, our 2014 Dining Guide has you covered.

With the scoop on 18 of the best places to eat out in town, thereâ&#x20AC;&#x2122;s something for every eater in this section. Feast your eyes on the traditional and creative dishes our local restaurants have to offer, then stop by or make a reservation tonight!

red pepper reStaurant Red Pepper Restaurant showcases owner Gilbert Sabedra’s simple,

the mark Don’t let the cantina, Spanish for liquor bar, in Mauricio’s name fool you.

Try the porcini crusted ribeye, The Mark’s signature steak served in

unique concept and the diverse foods of his heritage with a blend of

a secret rub of spices and ground porcini mushrooms, or the maple

traditional Mexican flavors and international flair.

sage fried chicken served with a cracked pepper applewood-smoked

At this warm and welcoming restaurant in the northeast, you’ll find perfectly prepared staples like

bacon gravy.

The ambience is unlike any other in town, reminiscent of the

burritos and enchiladas. You can

atmosphere diners would expect in metropolitan cities like Chicago or

also try daring, fulfilling dishes

San Francisco.

like lobster and shrimp relleno

Managers say the restaurant’s secret to success is high standards

or a rack of lamb served with

and a drive to exceed guests’ expectations each time. Their culinary

jalapeno mint sauce. Diners can

techniques are marked by dedication to quality, freshness and consis-

sample seafood (halibut, sea

tency.

bass, shrimp and lobster), as

— 1623 19th St.; 322-7665; atthemark.com

well as chile verde, steaks, lamb, chicken and pork “All our foods are prepared fresh daily and cooked per customer order. Whenever possible, we strive to accommodate our guest's individual cooking specifications,” said manager Sharon Kendall.

— 2641 N. Oswell St., Suite G; 871-5787; bakersfieldredpepper.com

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OLd river griLL

Old River Grill is Bakersfield’s home of the 50/50 Burger. In the words of The Bakersfield Californian’s Pete Tittl, “If you profess to be a bacon lover, it is a must try.”

The 50/50 burger is 50 percent freshly ground beef and 50 percent freshly ground bacon, making it 100 percent delicious. Folks from all over Kern County drive to Old River Grill just to give it a taste, but quickly learn the grill has many must-try items on the menu, including the chile verde omelet, chunky munky french toast, and the harvest salad.

Old River Grill is on Stockdale Highway across from Cal State Bakersfield.

— 9450 Stockdale Highway; 282-8860; oldrivergrill.com

CheF’S ChOiCe nOOdLe Bar 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 was the 2014 “Best of Bakersfield” winner for “Best Thai Food.”

This fall Chef's Choice Noodle Bar is offering customized event planning in its banquet facility and off-site catering.

Chef’s Choice offers lunch events, after work happy hour meet and greets, as well as dinner events. Call General Manager Nick Panici for more information. Regular diners can enjoy weekend specials from the catering menu. Check Facebook for these weekly specials.

— 1534 19th St.; 325-1234; chefschoicenoodlebar.wordpress.com

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tOny’S pizza CaFe med reStaurant & deLi

Tony’s Pizza was founded in Delano in 1979 and has locations

throughout Bakersfield, as well as a new spot in the Outlets at Tejon Looking for a restaurant that’s classy but not pretentious? Then

food court.

Tony’s Pizza is known for chile verde pizza and the Tony’s combo

Cafe Med is perfect for you. This restaurant prides itself on maintaining

heaped with salami, pepperoni, sausage, mushrooms, olives, bell pep-

a welcoming atmosphere for every

pers, linguica and onions. Pizzas are made with quality fresh ingredients

guest and occasion. Their formal

and dough made fresh daily at all locations.

dining room is perfect for a

Owner Tony Martinez said the restaurants offer great pizza at good

romantic dinner or business lunch; the bar is a

prices.

“Our family-friendly locations make people feel welcome and we

lively option for watch-

try to give the best customer

ing football or enjoying

service,” he said.

happy hour; and the patio is

— 3615 Mount Vernon Ave., 871-3556; 4750 Coffee Road, 588-4700; 4130 Califor-

a relaxing spot for an afternoon cocktail or special party.

Their fresh baked pita and Turkish and Zehog dip, also known as red

nia Ave., 325-4717; 300 E.

and green to regulars, is delicious while entrée favorites include filet

Lerdo Highway, 746-9244; 6417

mignon tips and seafood risotto. The Deli offers a casual atmosphere

Ming Ave., 396-9608; and the

with takeout and delivery options for lunch or dinner at economical

Outlets at Tejon, 858-2425;

prices.

tonyspizzabakersfield.com

3401 Chester Ave #B (661) 322-2655

Open Everyday 10:00am to 10:00pm

— 4809 Stockdale Highway; 834-4433; cafemedrestaurant.com

Bringing a little bit of Puerto Vallarta to Bakersfield

Had dinner with a freind there last night and I have to say that I LOVED IT! Even thought it was very busy, our waiter was so nice and friendly. The food was fresh and fantastic. We will be back!

Cynthia W.

September 5 - Facebook

Mexican Restaurant & Seafood Restaurant

• Holiday Parties • Catering • Private Parties

– Available Year Round

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BuCk OWenS’ CryStaL paLaCe

kruSh Wine, Bar & reStaurant

Since 1996, Buck Owens’ Crystal Palace has provided Bakersfield

A new addition to the wine and fine dining scene, Krush is turning

with fine food paired with remarkable music. A restaurant, theater and

heads.

Krush offers everything from wine tasting to cocktails in an elegant

museum all-in-one, the Palace showcases the rich history of West Coast country music while providing a venue for world-famous acts like

setting with live music on weekends. Try the scallops on risotto, lamb-

Garth Brooks and Brad Paisley, and local standouts like Stampede.

in-a-blanket, blueberry bread

Food favorites include aged corn fed steaks, filet kabobs and Buck’s

pudding and mako shark with

Chili paired with live music five nights a week. It’s a 2014 “Best Of Bak-

pineapple mango salsa.

ersfield” winner for “Best Sunday Brunch.”

This establishment is per-

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

fect for a nice meal after work, or a festive outing on the weekend. Owner Lisa Tucker said the menu and exemplary presentation keep customers coming back.

“We have an award-winning chef creating fabulous, unique dishes, along with a beautiful atmosphere to enjoy them in!” she said.

— 10500 Hageman Road; 695-8018

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.

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34th Street BurgerS and deLi The switch to a new location 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 the area. 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.

— 3951 Wible Road, 831-3311; 2301 H St., 324-8455

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Voted V oted Best Best Mexican Mexican R Restaurant estaurant in in Kern Kern County!

County!

Always Fresh… never frozen!

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BEST SALSA BEST MARGARITA BEST MEXICAN RESTAURANT

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

We appreciate your loyalty.

2 Locations

631-18th Street • 327-3861

Welcoming our NEW location at the Outlets at Tejon.

Downtown Juicy Burger 1201 24th St. D130 (661) 325-8429 Juicy Burger 5701 Outlets at Tejon PKWY #630 Arvin, CA 93203

North West Juicy Burger # 2 9530 Hageman Rd. # K (661) 587-6666

5601 California Ave. • 327-5201 bakersfieldlife.com

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Steak & grape reStaurant

Steak & Grape Restaurant offers you fine dining in a casual atmosphere. Their motto is: “From suit and tie to jeans and a T-shirt, from Bud Light to Caymus cab, you will feel at home at Steak & Grape.”

The restaurant is known for its delectable steaks, thanks to their marbling, tenderness and flavor. Co-owner Shai Gordon says the steaks are seared to lock in their juices then finished in a specialty broiler.

Fresh food and the best ingredients are paired with a desire to treat customers right. The goal is to improve the dining experience every day.

— 4420 Coffee Road; 588-WINE (9463); steakandgrape.com

WINE • BEER PREMIUM SPIRITS GOURMET FOOD

Located at the corner of Hageman Rd and Verdugo, Krush Wine, Bar and Restaurant has a colorful and stylish look. A blend of high top tables in a beautiful bar setting, coupled with a fine dining space gives Krush a breezy, upscale sophistication unparalleled for food and service. Chef Bruce Tisler’s menu reflects his love of international flavors forged with classic technique. His passion for sophisticated, bold flavor is the hallmark of his cooking. Chef creates his contemporary favorites using only the freshest ingredients prepared in an unpretentious manner for the bar. The elegant dining space specializes in regional cuisine. Enjoy beef, domestic lamb, poultry, pork, fish in the fresh-ingredients in a setting of white tablecloths, beautiful ambience and gracious service.

10500 HAGEMAN RD, BAKERSFIELD CALIFORNIA

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.

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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 family friendly 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

Expires11/30/2014

6401 White Lane 5701 Dennis McCarthy Dr. 10700 Rosedale Hwy. Lebec, CA 93243 Bakersfield, CA 93312 Bakersfield, CA 93309 (661) 858-2040 (661) 837-9570 (661) 589-5292

www.MauriciosGrill.com 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

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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.

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2800 Buck Owens Blvd., Bakersfield, CA 93308

www.buckowens.com You can visit our site and make reservations online!

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the padre hOteL A fine dining favorite, the Padre continues to serve up incredible food, like short ribs braised for six hours and a succulent grilled swordfish club.

“The Padre Hotel is a landmark property. We are an establishment that evokes the storied culture of Bakersfield,” said Matthew G. Howell, director of food and beverage.

“The Padre also represents where we are going and most importantly where we have been. Layer on magnificent menus, hand crafted cocktails, superior service, unforgettably unique dining experiences, and you end up with restaurants that transcend every notion you have come to expect from a dining establishment.”

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— 1702 18th St.; 427-4900; thepadrehotel.com

FAVORITE RE

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NORTHEAST

SOUTHWEST

NORTHWEST

3615 Mount Vernon Ave. (661) 871-3556

6417 Ming Ave (661) 396-9608

4750 Coffee Road (661) 588-4700

CENTRAL

NOW OPEN! N OW O PEN!

SHAFTER

4130 California Avenue OUTLETS AT TEJON 300 Lerdo Hwy. (661) 858-2425 (661) 325-4717 (661) 746-9244 www.tonyspizzabakersfield.com bakersfieldlife.com

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mexiCaLi

JuiCy Burger For the freshest and juiciest burgers, Juicy Burger is Bakersfield’s

Famous in Bakersfield for their consistently delicious enchiladas, salsas and award-winning margaritas, Mexicali has offered a plethora of

go-to spot.

Made to order with local ingredients, these burgers are 100 percent Harris Ranch beef. This beef have never seen a freezer. The meat is cut

options for more than 70 years.

Michael Guerra, the son of Mexicali owner Irene Ramirez, recommends their chiles rel-

and trimmed by Juicy Burger’s

lenos, made fresh every

own butcher before they

day by chefs who roast

are ground and seasoned

and peel their own chiles

to perfection.

and prepare all of the

And the burgers

sauces from scratch. “A

aren’t the only

lot of work goes into

thing to rave

them.”

about; Juicy Burger’s

Mexicali is a “Best of

sides are all-stars, too.

Bakersfield” winner in the

Kick up your meal with

categories “Best Mexican

fresh cut fries, sweet

Restaurant,” “Best Mar-

potato fries or onion rings

garita” and “Best Salsa.”

cut and breaded by hand. Top off a classic meal with real ice cream milk

— 631 18th St., 327-

shake.

3861; 5601 California

— 9530 Hageman Road, Suite K; 1201 24th St., Suite D 130; Outlets

Ave., 327-5201;

at Tejon, 5701 Outlets at Tejon Parkway; 325-8429; juicyburger.com

mexicalifood.com

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At the Old River Grill we pour our love of great food into every bite and treat every guest like they’re family.

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Authentic Flavors, Affordable Elegant Dining

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THAI FOOD

Holiday Event Dates

Are Filling Up!

Call now to book your Holiday Event

Off-site Catering Available Call for more information

Call Now To Book.

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Stop in and...

“Get your fill at Old River Grill” Open 6:30am to 2:30pm everyday 9450 Stockdale Hwy • Bakersfield 661-282-8860 www.OldRiverGrill.com Catering Available Next to Kern River Bike Path

La COSta mariSCOS Beloved for its Mexican seafood dishes, La Costa Mariscos is breaking in a grand new location on Chester Avenue this fall.

Owner Maria E. Coward started working in the restaurant business to bring her mother’s recipes to the public. Decorated with colorful decor from Puerto Vallarta, you’ll be greeted by warm, friendly faces when you walk into Coward’s place.

Try the famed shrimp cocktail, ceviche, mole or any dish topped with the del mar sauce. Coward said all the dishes are prepared from family recipes and everything is made from scratch.

“We use nothing out of a can,” she said.

— 3401 Chester Ave.; 322-2655

Lunch • Dinner • Catering

CLUB PEPPER

JOIN TODAY at www.BakersfieldRedPepper.com

2641 Oswell St # G, Bakersfield, CA 93306 Dining Room Hours: Monday –Thursday 11:00am to 9:00pm Friday & Sat. 11:00am to 9:30pm • Sunday 10:00am to 8:30pm

(661) 871-5787 bakersfieldlife.com

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Wiki’S Wine dive & griLL

mauriCiO’S griLL & Cantina

At Wiki’s Wine Dive & Grill, a laid-back atmosphere and gourmet food come paired with the perfect wine for any meal.

you. This Bakersfield mainstay is fully equipped to handle large family

With a full bar coming in winter 2015, this ambitious eatery is a great place to stop after work or a round of golf.

en fajitas, the most popular dish on the menu.

can handle the volume of patrons at its two locations. And there is

establishment, but is locally

never a wrong time to visit. This year, readers voted Mauricio’s a

owned and operated serving an

“favorite” for “Best Salsa.”

eclectic California casual

— 10700 Rosedale Highway; 589-5292; 6401 White Lane;

cuisine combined with over 150 wines to choose from,” said President Rick Peace, who credits Wiki’s success to his partners Mike Earhart and sommelier and general manager Ricardo Cubias.

Kobe burgers and steaks are popular items on this unique menu.

— 11350 Ming Ave., Suite 260; 39-WIKIS (399-4547); wikiswinedive.com

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2515 F Street • (661) 322-9910 Family Owned & Operated Monday - Thursday 11:00am - 10:00pm Saturday: 5:00pm - 12:00am Friday: 11:00am - 12:00am Sunday: 1:00pm - 8:00pm

Bakersfield Life Magazine

parties and droves of hungry customers itching for the steak and chick-

With a full catering service and in-house banquet rooms, Mauricio’s

“This is not your typical

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Don’t let the cantina, Spanish for liquor bar, in Mauricio’s name fool

October 2014

837-9570; mauriciosgrill.com

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Paint the Town Pink events Lace’n It Up for Links for Life Kick off Breast Cancer Awareness Month (1-mile or a 1/2-mile walk) to celebrate survivors, remember loved ones. Donation: $15.

• 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 River Walk, Stockdale Highway at Buena Vista Road; lunch after walk at the park.

• Tehachapi downtown kick off (8 to 10 a.m., Oct. 4): West Park Activity Center, 410 W. D St.; breakfast following walk at the Tehachapi Senior Center, 500 E. F St. A $15 donation includes breakfast and a small memento.

Victoria’s Girls Night Out, 5 to 7 p.m., Oct. 9.

Fashion, fun and desserts, plus $1,000 worth of raffle prizes. Twenty percent of purchases benefit Links for Life. 665-8300.

“Pink on Parade” Luncheon & Fashion Show, 10 a.m. to 2 p.m., Oct. 16, DoubleTree by Hilton Hotel Bakersfield, 3100 Camino Del Rio Court. Lunch, fashion show, and shopping galore. 322-5601.

Color Me Mine Pink Event, 7 p.m., Oct. 29.

Ladies-only night of painting, food, and silent auction of handmade treasures and donations from Marketplace merchants. $30 per person (includes supplies and firing of one project up to $20). Half of proceeds go to Links for Life, 100 percent of silent auction and raffle proceeds. 664-7366.

Offering hope

Links for Life continues to offer hope, services to local women

Compiled by Links for Life

I

n the early 1950s, Fanny Rosenow, a breast cancer survivor and cancer advocate, called The New York Times hoping to advertise for a support group for women with breast cancer.

After speaking with the society editor, Rosenow was told that the Times could not publish the word “breast” or the word “cancer” in its pages.

“Perhaps you could say there will be a meeting about diseases of the chest wall,” she was told.

Rosenow persisted and eventually her efforts resulted in Reach to Recovery, a worldwide support program for women with breast cancer now administered through the American Cancer Society.

Fast-forward to today and to the local support group at Links for Life, facilitated by Stana Bright, a three-time breast cancer survivor. Bright said the support group averages 25 women each month.

“I think women come to a support group when they’re first diagnosed and they have questions,” she said.

“Then we have ladies who have completed their chemo or treatments and now they’re ready to sit down and talk about the experience. Our third group is survivors who are here to support the new people.”

The Links for Life support group meets the first Tuesday of each month at 6:30 p.m. in the Links offices in the Haberfelde Building in downtown

Bakersfield.

Jennifer Henry is the executive director of this local nonprofit that last year provided 183 mammograms; 550 ultrasounds; and 51 needle biopsies, resulting in seven women being diagnosed with breast cancer. The group also fitted 449 women with wigs or head coverings and provided 30 ladies with bras and prostheses. All these services were free of charge to uninsured or under insured local women.

“We deal with women who are symptomatic, meaning they’ve found a lump in their breast,” Henry said. “And these women can be any age. If they’re over age 40 they fall under the Every Woman Counts program through the State. Under age 40, we can facilitate their services through Links for Life.”

Women are referred by a private physician or clinic and must submit an application to Links for Life that is reviewed and returned to the referring doctor. Diagnostic services are provided by partnerships with local radiology centers. Many of the free services Links provides are through partnerships.

“For prostheses, we work with a local company that has professional fitters. For wigs, we provide two free each year, though we do ask for a donation if they can afford it,” Henry said.

It’s a system that works. Last year, Links for Life assisted 5,300 women over the phone, plus 660 walk-ins along, educating more than 23,000 on breast health and Links for Life programs.

Grace Abaya 4-year survivor

Chris Abbott 16-year survivor

Ruth Adams 8-year survivor

Irene Aguirre 7-year survivor

Estrella Anaya 1-year survivor

Elaine Anderson-Dieter 28-year survivor

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Links for Life W A L L

O F

H O P E

Margaret Arakelian

Norma Armendariz

Mary Aslett

Rosie Azevedo

Brenda Bailey

Stephanie Baker

Diana Barajas

Mary Barnard

10-year survivor

6-year survivor

2-year survivor

6-year survivor

4-year survivor

20-year survivor

10-year survivor

19-year survivor

Mary Baron

Berverly Baxley

Kelly Bendert-Sanchez

Sarah Bentley

Jacare Bethea

Cheryl Biggar

Kelly Bishop

Diane Biswanger

6-year survivor

14-year survivor

4-year survivor

7-year survivor

12-year survivor

14-year survivor

7-year survivor

13-year survivor

Kathleen Bloom

Nellie Bolanos

Irene Bonner

Carolyn Bradford

Jacquelyn Bradley-Sanders

Nancy Brady

Charlotte Brandt

Linda Brenner

13-year survivor

6-year survivor

17-year survivor

11-year survivor

5-year survivor

28-year survivor

8-year survivor

11-year survivor

Stana Bright

Evonne Brown

Teresa Burns

Joyce Butcher

Julia Calvillo

Mary Camara

Mercedes Camarillo

Jeanne Cantrell

23-year survivor

14-year survivor

12-year survivor

11-year survivor

12-year survivor

13-year survivor

4-year survivor

22-year survivor

Darlene Casey

Mayevern Casey

Lois Caswell

Doris Cesmat

Eleanor Chavez

Arlene Chuman

Karen Churchwell

Kelly Clanton

16-year survivor

14-year survivor

20-year survivor

1-year survivor

15-year survivor

28-year survivor

12-year survivor

11-year survivor

Bonnie Coats

Lee Cole

Nettie Collins

Linda Conner

Betty Cotton

Jean Coulter

Juli Coulthurst

Connie Cowan

9-year survivor

7-year survivor

5-year survivor

13-year survivor

22-year survivor

8-year survivor

15-year survivor

13-year survivor

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Links for Life W A L L

O F

H O P E

Mary Cruse

Virginia Cummings

Julia Davis

Shalanda Davis

Cheryle DeMarco

Kathy Dickey

Joy Dixon

Joy Doepel

9-year survivor

25-year survivor

6-year survivor

6-year survivor

1-year survivor

14-year survivor

23-year survivor

5-year survivor

Marilyn Dorer

Pam Dowell-Daft

Marjorie Driscoll

Alicia Linda Dunham

Margaret Eads

Betty Eaves

Hala El Ansary

Marlene Elbert

18-year survivor

8-year survivor

1-year survivor

5-year survivor

8-year survivor

27-year survivor

4-year survivor

11-year survivor

Barbara Ellis

Ginger Empey

Susan Ewens

Susie Florian

Julie Followwill

Sandy Foster

Irma Frank

Joan Frank

36-year survivor

19-year survivor

8-year survivor

3-year survivor

9-year survivor

14-year survivor

14-year survivor

2-year survivor

Edyne Frassinelli

Henrietta Galaviz

Debbie Gallington

Rose Garcia

Pemma Garcia

Donna Gibb

Chris Gibson

Linda Glenn

23-year survivor

8-year survivor

13-year survivor

10-year survivor

22-year survivor

16-year survivor

6-year survivor

50-year survivor

Rita Gomez

Lupe Gonzalez

Rosenda Gonzales

Sandra Gonzalez

Suzanne Gonzales

Virginia Graham

Carole Gribben

Kristi Hatak Grohs

3-year survivor

1-year survivor

10-year survivor

5-year survivor

22-year survivor

24-year survivor

4-year survivor

6-year survivor

Natalie Grumet

Coleen Gundzik

Jennie Haberlander

Diane Haddock

Margaret Hadley

Bobbie Hake

Paige Halterman

Brigette Hamblet

7-year survivor

7-year survivor

14-year survivor

4-year survivor

8-year survivor

3-year survivor

11-year survivor

8-year survivor

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October 2014

Links for Life W A L L

O F

H O P E

Sherry Harrison

Linda Hartt

Jeff Hayward

Sharon Hennick

Donna Hermann

Diana Hernandez

Jeanette Hernandez

Vivia Hobbs

8-year survivor

19-year survivor

19-year survivor

16-year survivor

5-year survivor

6-year survivor

4-year survivor

1-year survivor

Valerie Hodges

Dorothy Hoffman

Dee Holder

Dorothy Hollingsworth

LaNell Howell

Marguerite Hughey

Helen Huntalas

Dona Hurt

21-year survivor

8-year survivor

5-year survivor

8-year survivor

8-year survivor

27-year survivor

21-year survivor

12-year survivor

Olga Jacobs

Karla Jadwin

Carol Jett

Linda Jones

Marian Jones

Rhonda Jones

Linda Jordan

Debra Kemp

41-year survivor

24-year survivor

13-year survivor

16-year survivor

21-year survivor

11-year survivor

42-year survivor

6-year survivor

George Ann Kerley

Shauna Kerr

Rebekah Khan

Cheryle Kileen

Germaine Kimm

Kelly Kimmel

Debbie Kiser

Berna Koski

5-year survivor

1-year survivor

7-year survivor

15-year survivor

14-year survivor

1-year survivor

7-year survivor

3-year survivor

Armida Laddaga

Ginger Lane

Barbara Lechtreck

Kimberly Lee

Marie Lehmann

Connie Lenk

Sandy Loman

Janet Love

15-year survivor

4-year survivor

5-year survivor

3-year survivor

14-year survivor

3-year survivor

10-year survivor

3-year survivor

Esther Lozano

Phyllis Luckey

Mary Luna

Stephanie Lynch

Carrie Maglieri

Judith Malerich

Jan Maltone

Kay Marquez

19-year survivor

7-year survivor

14-year survivor

12-year survivor

1-year survivor

11-year survivor

11-year survivor

3-year survivor

bakersfieldlife.com

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Links for Life W A L L

O F

H O P E

Gwenetta Marshall

Casey McBride

Pam McCalla

Carolyn McCleod

Ann McCright

Naomi McCutcheon

Vicki Meadows

Ethel Miksits

4-year survivor

25-year survivor

1-year survivor

19-year survivor

18-year survivor

14-year survivor

1-year survivor

9-year survivor

Geraldine Miles

Carolyn â&#x20AC;&#x153;Scottieâ&#x20AC;?

Miller

Alice Mills

Tami Monahan

Sharon Moore

Linda Morales

Bronwyn Mullen

Jill Mushaney

22-year survivor

12-year survivor

30-year survivor

1-year survivor

10-year survivor

13-year survivor

21-year survivor

3-year survivor

Mandy Muth

Pat Napier

Lynn NesSmith

Karen Neukom

Susan Newman

Terri Nixon

Edna Norwood

Joann Nunn

9-year survivor

3-year survivor

2-year survivor

18-year survivor

1-year survivor

10-year survivor

15-year survivor

15-year survivor

Amy Padilla Villalobos

Terry Page

Alene Parsons

Mary Jo Pasek

JoAnn Payne

Nancy Pelton

Dee Pena

Arlinda Perez-Reyes

6-year survivor

6-year survivor

16-year survivor

17-year survivor

20-year survivor

16-year survivor

25-year survivor

3-year survivor

Mesha Phillips

Priscilla Phillips

Tammi Pierce

Janet Polte

Coral Poole-Clark

Jane Pratt

Maria Ramirez

Melanie Reed

16-year survivor

5-year survivor

1-year survivor

2-year survivor

5-year survivor

14-year survivor

1-year survivor

13-year survivor

Joan Reedy

Linda Regier

Kay Restad

Lisa Rey

Nikki Reyes

Billie Reynolds

Deanna Rhoades

Dorothy Richard

18-year survivor

14-year survivor

19-year survivor

7-year survivor

1-year survivor

16-year survivor

9-year survivor

13-year survivor

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October 2014

Links for Life W A L L

O F

H O P E

Rhonda Roepel

Patsy Romero

Angela Ruffino

Pryscylla Russell

Vickie Sanford

Joy Schmidt

Diane Schuetz

Lavonne Schuetz

3-year survivor

4-year survivor

8-year survivor

1-year survivor

16-year survivor

22-year survivor

3-year survivor

14-year survivor

Barbara Scott

Joyce Shankle

Aimee Shaw

Chris Sheehan

Shelly Sheldon

Lynne Sill

Nancy Skellenger

Jeanie Smith

24-year survivor

60-year survivor

11-year survivor

8-year survivor

4-year survivor

12-year survivor

31-year survivor

12-year survivor

Patricia Smith

Rita Smith

Louise Snyder

Lydia Soto

Susan Spears

Mary Ann Stieber

Ethel Struble

Kala Stuebbe

8-year survivor

9-year survivor

12-year survivor

13-year survivor

4-year survivor

3-year survivor

21-year survivor

34-year survivor

Jan Sublett

Joan Tanner

Kathy Thomas

Fran Thompson

Isabel Thompson

Joyce Tillery

Bonnie Tomlinson

Kathy Torres

8-year survivor

8-year survivor

4-year survivor

11-year survivor

20-year survivor

23-year survivor

4-year survivor

12-year survivor

Susan Trihey

Marisela Trujillo

Linda Turner

Georgia Twist

Cindy Underwood

Malise Unruh

Katie Valentich

Mary Van Blake

13-year survivor

1-year survivor

8-year survivor

18-year survivor

2-year survivor

11-year survivor

1-year survivor

6-year survivor

Shirley Vance

Tricia Velasquez

Dorothy Vokolek

Lora Warfield

Carol Warkentin

Dianna Warner

Deloris Waters

Marilyn Watson

26-year survivor

7-year survivor

41-year survivor

6-year survivor

3-year survivor

5-year survivor

5-year survivor

8-year survivor

bakersfieldlife.com

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Links for Life W A L L

O F

H O P E

Jean Wedeking

Catherine Wemhoff

Cynthia Lake / Mary Lake Daughter / mother

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

Connie Simpson / Ella Simpson Daughter-in-law / mother-in-law

22-year survivor

12-year survivor

7-year survivor / 8-year survivor

13-year survivor / 13-year survivor

8-year survivor / 14-year survivor

Donna Wheeler

Debbie Williams

Thelma Reed / Tammy Shipley Mother / daughter

Karen Minear / Marjorie Hankins Daughter / mother

Vivian Chianello / Karen Chianello Mother / daughter

18-year survivor

17-year survivor

30-year survivor / 10-year survivor

9-year survivor / 4-year survivor

10-year survivor / 4-year survivor

Janet Yacopetti

Eleanor Ybanez

Judy Buechler / Laurie Geissel Aunt / niece

Carleen Swank / Leea Wimbish Mother / daughter

Cherie Shoemake / Marilyn Thomas Daughter / mother

5-year survivor

12-year survivor

20-year survivor / 1-year survivor

8-year survivor / 8-year survivor

20-year survivor / 28-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 yearâ&#x20AC;&#x2122;s Wall of Hope, please call Links for Life at 322-5601.

Jeanine Wanlass / Yevette Peterson Mother / daughter 7-year survivor / 7-year survivor

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Bakersfield Life Magazine

October 2014

WE’RE YOUR PLAN FOR

WOMEN’S CANCER CARE When it comes to cancer care for women, The AIS Cancer Center at San Joaquin Community Hospital offers the latest treatment options with a full-range of board-certified, fellowship-trained female cancer physicians specializing in the diagnosis and treatment of breast disease and other cancers affecting women. Our Quest Imaging offers the ONLY Tomosynthesis 3-D Mammography services in Kern County. According to a recent study in the Journal of the American Medical Association, 3-D Mammography is 41 percent more effective at identifying invasive breast cancer than traditional 2-D mammography. If you’re diagnosed with breast cancer, talk to your doctor and make a plan to come to The AIS Cancer Center at San Joaquin Community Hospital.

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IES ENGINEERING Who is IES Engineering?

IES is a full-service engineering and construction firm comprised of highly skilled professionals in engineering, design, laser scanning, surveying, electrical construction and project management. We strive to elevate industry standards while maximizing safety, quality and integrity. Our broad-based ability to “scan, design, build” makes us the smart choice for turnkey engineering and construction solutions.

Can you tell us more about IES’ ability to “scan, design, build”?

Using state-of-the-art scanning equipment, IES can efficiently gather spatially precise point cloud data of buildings, facilities, processes and equipment that can be exported to various CAD platforms. We IES Engineering can use scan data to generate detailed • 8800 Crippen St. 3-D models for use in new construc• 381-7800 tion, retrofits, and fabrication verifica• ies-engr.com tion, all prior to shutdown and installation. Our “scan, design, build model” results in significant client cost reduction, safety mitigation and lowered project risk.

How does IES offer a solution to the challenges clients face?

Controlling construction cost and downtime while minimizing safety risk is a consistent challenge for our clients across industries.

The use of laser scanning and surveying during design and construction ensures real intended outcomes for our clients. Pre-installation scanning in the fabrication shop creates a baseline for asset integrity and contributes to both safety and project risk mitigation.

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Bakersfield Life Magazine

October 2014

Construction logistics, including the timing and sequencing of demolition, new equipment placement and installation, are easily reviewable by the client with our turnkey model — an ability which results in reduced shutdown time, lower cost construction and enhanced project success. Three-dimensional data provides clients with an elegant and long-term asset management tool useful throughout the life cycle of the facility.

What are you most excited about in the coming year?

We are excited about our growing surveying division. Land surveying is a natural integration with IES' “scan, design, build” laser scanning model, with opportunities to include field surveying and construction staking for proposed design engineering, route surveys, pad elevation certifications, boundary surveys and monumentation.

Other land surveying services include, but are not limited to, American Land Title Association certification surveys, subdivision tentative, parcel, tract, and record of survey preparation and recordation. We also provide topographic surveys, aerial photography control and mapping, legal descriptions and plats.

IES is able to provide these services utilizing the latest technologies with our global positioning, fully robotic imaging Total Station, and Z+F color 3-D laser scanning equipment utilizing the latest software within the industry.

This newly formed division is headed up by Glen Canterberry who has more than 13 years of experience as a surveyor and a licensed land surveyor. Ernie Montes de Oca brings 15 years of surveying, laser scanning, drafting and mapping services, as well as CAD standards and project management to the team. Mark Stoner is the mechanical engineering division manager. Stoner oversees both the mechanical engineering and design teams and laser scanning/survey team and has nearly 20 years’ experience as a project manager and mechanical designer of various facilities including gas plants, water plants, dehydration plants, pump stations, equipment skids, and pipe lines.

bakersfieldlife.com

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PA S T I M E S

CHASING THE ‘GRAY DART’

PHOTO BY GREGORY D. COOK

Kern County hunters load up for dove season

California has two short dove seasons, the first of which begins in early September, and the second opens in November.

By Gregory D. Cook

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October 2014

Practicing for the upcoming dove season, hunter Noah Newlen fires his shotgun at a sporting clay at the Kern County Gun Club.

PHOTO BY GREGORY D. COOK

A

s summer draws to a close, thousands of Kern County hunters look forward to the opening of dove season.

“It’s a big thing here, dove hunting, probably more so than anything else as far as the numbers of people that hunt,” said local hunter Pete Cattani.

In Kern County, opening day of dove season has become quite a social event. According to Cattani, many local ranches invite hundreds of hunters out for opening day. California has two short dove seasons, the first of which begins in early September, and the second opens in November.

“It’s a big get together,” he said. “Friends come from all over, and they will host a big barbecue lunch for the people who hunt there.”

One of the reasons dove hunting enjoys such a robust following is that the opening of dove season also marks the start of the fall hunting season.

“The dove season is the first real season that you get out and hunt,” said local hunter and hunting safety instructor Daryl Amble. “It’s the first season that everybody can partici-

Hunters Kevin Newlen, his nephew Noah and son Kevin Jr. sharpen their shotgun skills at the Kern County Gun Club in preparation for the upcoming dove season.

PHOTO BY GREGORY D. COOK

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pate in. Moms, dad, sons and daughters can all take part. It’s a big celebration.”

Cattani, who also owns The Ammo Dump, a local hunting supply store, is a veteran dove hunter.

“I first dove hunted when I was 8 years old. Since then I haven’t missed a single season. I’m 78,” he said.

Family tradition is something that a lot of hunters have in common.

“I got into hunting through my uncle,” said local hunter Steve Lewis. “I got my start with him as a young boy of 6 or 7, not shooting the guns of course, but just being part of the group and learning the ins and outs of safety and conservation.”

Lewis’ uncle was from Missouri and, when he was a boy, hunted out of necessity rather than for sport.

“He would tell me that back then, shells cost about a nickel a piece,” Lewis said. “You had to make every shot count or you didn’t eat.”

Doves can be a challenging target. Their small size, agility, and speed have earned them the nickname “the gray dart” among hunters.

“They can hit speeds of up to 50 miles per hour,” Lewis said.

“Especially when they are going away from you, they can pick it up.”

Even when they are coasting in for a landing, the birds can be unpredictable.

“They can change direction without warning and just dart all over the place,” said hunter Kevin Newlen. “Just when you think you’ve got one, they dodge your shot.”

Newlen hunts every year with his sons and other family members and, like many hunters, spends the weeks leading up to opening day honing his shotgun skills at local shooting ranges.

Of course, safety should always be the number one concern of any hunter. In order to legally hunt, all hunters must pass a mandatory California Hunter Education Program. Amble is one of a team of instructors that trains potential hunters at Kern Shooting Sports and has been doing so for more than 20 years.

“The state has a minimum requirement of 10 hours for the class,” he explained. “Our course runs 16 hours, which includes shooting and a safety trail out at Five Dogs Shooting Range.”

On top of learning how to hunt safely, the course also stresses the importance of developing good hunting habits.

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Continued on page 112 bakersfieldlife.com

111

“You’ve got to be the best goodwill ambassadors for the sport that you can be,” Amble said.

At the end of the day, when properly prepared, dove can be quite tasty. Most hunters have their own preferred way of cooking up their take.

“A lot of people just throw it on the barbecue and that just makes it come out tough,” Cattani said. “We like to marinate it with wine before we cook it, and it just falls off the bone.”

Another popular recipe recommended by Lewis is wrapping dove breasts with bacon before cooking them.

“You coat them with a little butter or oil and spice them up and wrap them in foil,” he said. “Then you throw them on the grill and they come out great.”

PHOTO BY RODNEY THORNBURG

Continued from page 111

In the early morning light, Brad Peters take sight at his target on the first day of dove hunting season.

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Bakersfield Life Magazine

October 2014

HOME AND GARDEN

GEAR UP YOUR GARDEN FOR FALL AND WINTER Follow these tips to plan a great fall garden Compiled by Bakersfield Life Photos by Mark Nessia

W

ith fall arriving, locals are busy preparing their bountiful gardens for the next season.

In fact, if you are thinking about planting seeds for cooler weather plants, then the time is now, said Irma Reimer, co-owner and sales manager of Reimer’s Nursery, which also helps plants adapt to Bakersfield’s climate.

“The last week of September is perfect,” Reimer said.

However, there are many details to consider when planting for a fall, or even a winter, garden.

Reimer said the best time to prepare for such a garden is when the temperature is in the low 90s.

“Mulch the soil and if you have clay, add sulphur to soften the ground,” Reimer said. “If your garden is sandy, use compost.”

Concerned about effects of drought? Not a problem, Reimer said.

“During this time of drought, proper mulch will maintain more moisture in the ground,” she said.

“Cooler weather means less water is needed.”

Through the cooler months of fall and winter, Reimer encouraged planting anything with color since it will help keep away the winter blues.

“Primrose, cyclamen and pan-

Continued on page 116 114

Bakersfield Life Magazine

Reimer’s Wholesale Nursery plants and grows plants to thrive in Kern County’s climate. Once plants exit the greenhouse, they are taken to the shadehouse where they slowly adapt to Bakersfield’s climate. Plants stay in the shadehouse for approximately two weeks before they are transferred into the open under direct sunlight where they will be available for purchase.

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A pansy in the plug stage. Once plants reach the plug stage, they are transplanted into six-packs and are weeks away from being ready for sale. bakersfieldlife.com

115

Continued from page 114 sies are wonderful for fall and winter color,” she said.

She also recommended winter vegetables as a great way to enjoy fresh, healthy foods. Cabbage, kale and lettuce all do well in winter, she said.

For those looking for the right spot in their backyard to plant a garden, Reimer suggested a sunny location, facing east or south where there are the most hours of sunlight per day. Reimer has plenty of years of experience to back up her tips.

She and David Reimer opened their business in 1984. They started with a smaller nursery in Shafter before moving to Bakersfield one year later. Today, they run their nursery at the 9305 Norris Road.

“We are the only nursery in Kern County that grows annual flats of flowers for both residential and commercial use,” Reimer said. “We plant cultivars that perform well in our southern valley climate.”

For more gardening help, contact Reimer’s Nursery at 399-8997.

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October 2014

Reimer’s greenhouse holds approximately 340,000 seedlings in a climate-controlled environment. Temperatures average between 60 to 78 degrees during the winter season.

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Fertilizer and mulch are just as important during cooler seasons as they are during the spring and summer.

Mulch helps plants retain moisture, which helps keep water usage low. Reimer’s Wholesale Nursery’s selection of fertilizer and mulch are all organic.

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bakersfieldlife.com

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

CSUB Alumni Association’s annual Party in the Park welcomes alumni back to campus for an evening of wines and entertainment.

A PARK PARTY TO REMEMBER CSUB’s Party in the Park invites you to ‘Travel the World in Wine’

By Gregory D. Cook

Photo courtesy of CSUB Alumni Association

T

he California State University Bakersfield Alumni Association is inviting Bakersfield to enjoy an evening of wine tasting, entertainment and socializing at its 18th Party in the Park at CSUB’s Alumni Park on Oct. 24.

This year’s theme, “Travel the World in Wine,” promises to expand upon years past.

With the price of admission, guests can mingle and visit several stations offering tastings of wines from around the world selected and poured by Bakersfield’s Imbibe Wine and Spirits, as well as sample a selection of wines from California vintners. Guests can also enjoy appetizers and live entertain118

Bakersfield Life Magazine

October 2014

CSUB Alumni Association’s annual Party in the Park is a chance for alumni to catch up while enjoying wines, beers and entertainment.

ment, as well as a selection of local beers.

To top it off, a new university art student mural project created by CSUB students will be unveiled during the event.

“This is a fun and exciting evening,” said David Loomis, president of the CSUB Alumni Association. “The music is great, the socializing is great, and every year it’s just a blast.”

According to Loomis, the annual Party in the Park is also a great opportunity to show off CSUB. “The event is about engaging the local community in the activities of the campus of their university,” he said. “This campus is a major factor in our city, and we want everybody to come out and see what’s happening at Cal State Bakersfield.”

The event is also a good opportunity for students, alumni and community members to network, a function at the core of the CSUB Alumni Association’s mission.

The revelry also supports scholarships for students.

“It provides us an opportunity to promote the university’s mission of educational excellence by engaging and connecting alumni, students, campus partners and the community through membership, mentorship, and scholarship opportunities,” Loomis said. “The proceeds from the event go to the CSUB Alumni Association Scholarship Endowment Fund, and that helps to fund the scholarships that we issue on an annual basis.”

To date, the CSUB Alumni Association has awarded more

Imbibe will provide wines from around the world (as well as California) at Party in the Park. than $40,000 in student scholarships The party starts at 6 p.m. General admission tickets are $40 in advance, or $45 at the gate. Discounts are available for CSUB alumni and faculty. Free parking for the event will be available in Lot K. For information and ticket sales, visit csub.edu/alumni/AlumniEvents.

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INSIDE STORY

SWEET ON SMITH’S Story and photos by Mark Nessia

I

t’s said that those who work with their hands, their head and their heart are artists, a statement fitting of Smith’s Bakeries, makers of edible art for nearly 70 years.

Started in 1945 by Howard Smith and Roy Balmain, the famous bakery got its name from the former because the latter was too hard for customers to remember. Today, the bakery, now owned by Roy’s son Jim, has five locations across Bakersfield but still provides the same items that it first made, prepared the exact same way.

The bakery crafts bread, doughnuts, cookies, cakes and more, while also filling special orders and requests. All the products are made at the Union Avenue location and shipped to the other stores four times a day, ensuring the same level of freshness regardless of which store customers visit. The bakery makes approximately 60 unique items and puts out an average of 400 to 500 dozen doughnuts and more than 100 dozen cookies daily.

For Jim Balmain, it’s all about taking care of the customers.

“We have the best customers,” he said. “If you have good customers, it makes for good business.”

Crista Troutman applies tiger faces to the cookies with a variety of colored frostings. Troutman has been a cake designer for three years and her mother, Mary, was also a cake designer at Smith’s Bakeries.

The Smith’s location on Union Avenue serves an average of 200 customers per day and 400 or more customers on Fridays.

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Alex Ruiz flattens squares that will eventually be filled with cheese and apricot filling.

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IN MY CLOSET

ROBERT ALIMIRZAIE Snazzy chef doesn’t shy away from colorful uniforms

The Petroleum Club of Bakersfield’s Executive Chef Robert Alimirzaie keeps his workwear colorful with a rainbow range of chef’s uniforms.

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Executive Chef Robert Alimirzaie isn’t afraid of bright colors in the kitchen.

By Hillary Haenes

Photos by Mark Nessia

W

hen Robert Alimirzaie started working in the kitchen more than 30 years ago, traditional chef uniforms — white jackets and checkered pants — were a little boring for his taste. So the executive chef of the Petroleum Club of Bakersfield looked for options with a little flair.

“My favorite colors are pastels. Back home in Germany, I had to have the jackets made as a special order because the only other option, other than white jackets, was black,” Alimirzaie said.

But thanks to the Internet, ordering fun chef outfits is much easier today.

“Wearing a uniform every day makes choosing clothing harder for me because I care first about the comfort, and second, about the color, then the design” Alimirzaie said.

Outside of work, the 50-year-old stylish chef prefers to be in shorts, comfortable shirts and sandals. He also enjoys clothes shopping for not only himself, but also likes making suggestions for both clothes and accessories for his wife and their 2-year-old granddaughter, Olivia.

Prized possessions in my closet: I enjoy island-style clothing, especially Tommy Bahama shirts; however, since I am a yo-yo dieter, losing and gaining weight, I have not been able to wear my prized possessions in my closet lately. But I have great uniforms for work in fun colors like green, brown and khaki.

Style is important because: It defines who you are and what goes on in your head.

My personal style: Comfortable Hawaiian shirts in pastel colors.

What others have said about my attire: “Daring.” It’s not common to see a chef wearing pink or yellow jackets.

Where I get my style tips: From my inner child. I enjoy my work and my life, why not my clothing?

Where I shop: I enjoy shopping at Patrick James and Tommy Bahama and also department and outlet stores.

My biggest fashion faux pas: Wearing colors that don’t match my skin tone, but at the same time, they make me feel good. I have been told that salmon pink, dark brown and purple are not good colors for me, but do I listen?

One staple every man should have in his closet: Socks with patterns and in colors different than the average black, white, brown and navy blue.

Favorite cologne: I like my 1881 by Nino Cerruti.

Fashion advice: Wear whatever makes you feel good and wear what you like. If someone does not like it, it is just their opinion.

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HISTORY

A HISTORY IN FOOD History of local restaurants showcases Bakersfield’s diverse communities

Noriega Hotel, pictured here circa 1960, still stands in the same spot on Sumner Street.

By Jeff Nickell Photos courtesy of Kern County Museum used by permission akersfield and Kern County are known for their fine-eating establishments. Popular eateries are symbols of the many cultures that make up the many communities in this town and county.

Fine Basque restaurants sprang up in what was originally called Sumner, then Kern, and later East Bakersfield. Today, the moniker Old Town Kern is given to the area.

Basques came to Bakersfield to be shepherds, as well as for other occupational opportunities. But the true lasting legacy of Basques in Bakersfield is the restaurants that still attract visitors from far and wide.

The late Huell Howser, of California’s Gold fame, often ventured to Bakersfield just

B

The New China Cafe at 18th and R streets circa the 1920s.

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to satisfy his Basque food craving (the Picon Punch was a lure as well). He even used his show as an excuse to come to Kern County to film here and then eat Basque food.

The oldest Basque restaurant is the Noriega Hotel founded in 1893 by Faustino Noriega and Fernando Etcheverry. Juan and Gracianna Elizalde took over the restaurant in 1931 and their family continues to run it today. Noriega is said to be the last Basque restaurant/boarding house in the world.

Another long-loved Basque restaurant is Wool Growers, started in 1954 by J.B. and Mayie Maitia, which is still family operated today. Its famous customers include Howser, President Ronald Reagan, Barbra Streisand, Fergie, and “The Rifleman” Chuck Connors, just to name a few.

Just as the Basques opened restaurants in Old Town Kern, Chinese residents opened eateries (among other things) in downtown Bakersfield near the once prominent China Town (think 17th, 18th, and L streets). Those places are gone, but the tradition lives on in Bill Lee’s Bamboo Chopsticks, established in 1938, and the Rice Bowl, opened in 1945.

The oldest Mexican restaurants are Mexicali and Sinaloa. Mexicali was opened in 1939 by Santos and Trinidad Gamez on Baker Street. Before opening

October 2014

A snapshot from New Chinatown in Bakersfield looking east on 18th Street from Q Street in April 1903.

Mexicali, Santos built a gas station and tortilla factory with his own two hands. Mexicali Restaurants started off selling hot dogs, snow cones, malts, and hamburgers before Trinidad’s enchiladas became so popular they necessitated a remodel of the building and menu.

Originally named Sinaloa Spanish Food and started by Mike and Annie Munoz, Sinaloa moved into what used to be the Kern County Orphanage in 1957. The orphanage was built in 1909 on land donated by Ellen Baker Tracy to the City of Bakersfield. The restaurant was changed to Sinaloa Mexican Restaurant in the 1960s.

— Jeff Nickell is executive director of the Kern Adult Literacy Council. If you would be interested in becoming a volunteer tutor, please call 324-3213.

REAL PEOPLE

DYNAMIC DOCTOR DUO Local doctor and wife return home to deliver state-of-the-art care with Quest Imaging

By Diana Greenlee

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Levi Dansby, a Bakersfield native, and his wife Irene Dansby relocated to Bakersfield this year to join the team at Quest Imaging.

The new jobs will bring the Dansbys closer to their families. Dansby is the eldest son of Art and Diane Dansby, owners of Total Landscaping Company. His only sibling, Seth, 28, works in the family business. Irene hails from Sherman Oaks — Dansby teasingly refers to her as a “valley girl” — so her family is just a day trip away. The two met at UC

October 2014

PHOTO BY MARK NESSIA

W

hile other kids donned super hero costumes on Halloween, Levi Dansby always wanted to be a doctor — completing his dreams with a toy stethoscope.

Today, Dansby, with a five o’clock shadow indicative of a recent 12-hour shift, is the real deal.

The Bakersfield native and his wife of nearly three years, Irene, joined Quest Imaging this summer. They arrived just in time for the advent of a new imaging center in downtown Bakersfield, which is anticipated to open by early 2015. The center stands beside The AIS Cancer Center at San Joaquin Community Hospital.

Dansby said Quest, which was acquired

by San Joaquin Community Hospital in 2010, has been courting him and Irene, both of whom are radiologists, for a couple of years.

They were ready to trade their Chicago digs for one-way tickets west and were thrilled when two positions opened up.

“We came as a package deal,” Dansby said.

Dansby, 31, graduated from Bakersfield High School. He earned his bachelor’s in biology from UC Santa Barbara and his medical doctorate at New York Medical College, interning at Kern Medical Center. He completed his residency at the UC Irvine and a fellowship in interventional radiology with emphasis in interventional oncology at Northwestern University in Chicago.

Irene, 34, earned her bachelor’s degree in biology at UCLA and attended University of Southern California for med school. She interned at both Harbor-UCLA and UC Irvine and completed fellowships at Cedars-Sinai Medical Center and Northwestern University.

The petite brunette with soft brown eyes specializes in breast imagery radiography, but she said the center will be comprehensive, offering patient care and treatment from head to toe.

Irvine.

“It is not the place you expect to meet the love of your life,” said Irene. “But I did.”

Although they spend the bulk of their time on patient care, they enjoy playing tennis and snowboarding when weather permits. Dansby also plays golf.

The radiologists said they are excited to

bring cutting-edge treatments to the Bakersfield area. Often residents have to leave the valley and drive several hours for treatment. The dynamic duo said they believe it’s important for patients to be close to home and family and not to have to suffer through a taxing commute.

Dansby said the treatments that will be offered at the center are considered “front line” for many types of cancers, and in some cases prove curative. They’ve successfully treated cancer throughout the body, including lungs, livers, breasts and kidneys, and attacked tumors and fibroid cysts.

Irene will be heading up the center’s section devoted to breast care. She said there are numerous uses for the new technology.

“In specific cases, we’ve been able to just pull a clot out of someone’s brain,” Irene said.

One of the new treatments to be offered is thermal ablation, a minimally invasive procedure utilizing either cryotherapy with sub-zero temperatures or heat-based microwave and radiofrequency ablation.

“We either fry the tumor or freeze it,” Dansby said.

Dansby said thermal ablation is an evolving technology that can be used in a variety of ways, including artery embolization, which halts bleeding. They routinely save people’s lives.

“We can have an immediate impact on people,” he said. “It’s very rewarding to have someone who was on the table in life-threatening condition walk out of the hospital two days later.”

You don’t need a cape to be a super hero. It looks like a stethoscope will do just fine.

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PHOTO BY FELIX ADAMO

PERSONALITY

Kern High School District Superintendent Byron Schaefer.

NEW HIGH SCHOOL DISTRICT SUPERINTENDENT GOES THE DISTANCE South Dakota native Bryon Schaefer’s big move pays off with rich career in Bakersfield

By Diana Greenlee

S

ixteen hundred miles is a long way to go for a job.

But the journey was the beginning of incoming Kern High School District Superintendent Bryon Schaefer’s long career in Bakersfield. Schaefer’s teaching job at East High School grew into administrative roles, first at North High, then at the district office.

This August, he took over as leader of California’s largest high school district, a role previously held by Don Carter.

A stalwart community leader, Schaefer has retained small-town values and a touch of dialect from his home state of South Dakota.

Schaefer, 50, has presence. He is a mountain of a man, standing 6 feet 4 inches with more salt than pepper at his temples. He has an unpretentious air and a ready smile.

Growing up in Olivet, South Dakota, a rural town with fewer than 100 residents, gave him perspective. Schaefer said a recent trip to the area confirmed that cell phone reception remains spotty and folks still don’t lock their doors there.

For his own primary education, he headed to the “big city” of Menno, South Dakota.

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kids in the whole school,” he recalled.

The son of a long-haul truck driver, Schaefer had to be self-sufficient early on. His only sibling, Ed, is 15 years his senior; Schaefer’s mother died when he was 16. School was his life, and it left a lasting impression — galvanizing his commitment to education.

“In a small town high school, teachers and families support and look after you, which keeps you out of trouble,” he said.

The administrator maintains that mindset in his approach to governing his schools. He believes it’s important to expand the stakeholders, rev up communication, and focus on what’s best for students. He’s concentrated on partnering with local businesses and providing opportunities for students.

“One of the focuses in this new superintendency is building relationships,” he said. “We need to build partnerships in the community; the more adults we have that care about the kids, the more successful they will be.”

Schaefer knows what it takes to succeed. In 1985 he earned a math degree from the University of South Dakota.

Before the ink was dry on his diploma, he landed a teaching job with East High School, and he and his new bride headed west. Fast forward and the couple has been married 30 years.

Beth Schaefer, 48, is Patriot Elementary Schoolâ&#x20AC;&#x2122;s librarian; the couple has two daughters, Shannon, 24, and Haley, 20.

Before the big move, Schaefer visited Bakersfield, but he still had culture shock when he came to town for good. â&#x20AC;&#x153;There were three times as many teachers at East High as I had in my graduating class,â&#x20AC;? he said. â&#x20AC;&#x153;But we would always talk about the East High family â&#x20AC;&#x201C; and it really was.â&#x20AC;?

He went on to teach at Stockdale High School, then spent 18 years at North High in administration.

Schaefer was appointed North High School dean in 1992.

A change in boundaries caused a demographic shift his first year, and tensions ran high. It was a bumpy ride, but he saw the school culture move from intolerance to one that â&#x20AC;&#x153;celebrated diversity and academic achievements.â&#x20AC;? â&#x20AC;&#x153;I have (had) more personal and professional pride in the last 22 years for all the ethnicities at North High,â&#x20AC;? he said.

Schaefer has a lot to be proud of in his career. As a principal, he spearheaded achievement-oriented programs like Advance Via Individual Determination (AVID), which promotes college readiness, and a literacy program designed to bridge the gap between junior high and freshman skills. He started the movement to close campuses â&#x20AC;&#x201D; a decision he says

made him unpopular with students. But he had his priorities. â&#x20AC;&#x153;It was about grades and safety,â&#x20AC;? he said.

After a tenure as a principal, heâ&#x20AC;&#x2122;s been advancing through the districtâ&#x20AC;&#x2122;s ranks, serving as assistant superintendent of business in 2010, then of personnel in 2011.

His own education continued. Schaefer earned a masterâ&#x20AC;&#x2122;s in educational administration for Cal State Bakersfield in 1989, then a doctorate in organizational leadership from the University of La Verne in 2009.

Although heâ&#x20AC;&#x2122;s absorbed in the inner workings of the district, Schaefer makes time to follow his favorite teams: the Minnesota Twins and Vikings, and the Lakers. Schaefer remains a family man, spending his scarce time off with Beth and the girls. Heâ&#x20AC;&#x2122;s looking forward to escorting Shannon to a Tom Petty concert this October. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve already got the tickets,â&#x20AC;? he said.

Schaefer enjoys the Central Coast when he can, but many vacations mean South Dakota since Beth still has family there. But after 30 years in California, Bakersfield has more than rubbed off on the family. â&#x20AC;&#x153;The Mexican food in South Dakota was so bad that within three hours of landing (in Bakersfield), we were at a Mexican restaurant,â&#x20AC;? said Schaefer of a recent trip.

Sixteen hundred miles may seem like a long way, but sometimes itâ&#x20AC;&#x2122;s worth it to go the distance.

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FIT AND FRESH

ENJOY THE FLAVORS, FUN OF FALL Try out a spooky race or run to get fit this fall

By Sally Baker and Katie Kirschenmann

OUT AND ABOUT IN OCTOBER Judgment Day Half Marathon, 7 a.m., Oct. 5

Sole 2 Soul Sports presents this 13.1-mile point-topoint race starting at Lake Ming. The race follows Alfred Harrell Highway up the hill to Panorama, down Columbus, and ends at Sam Lynn Ballpark where a hot breakfast will be served. The race will include six aid stations along the way and will be well supported, including shuttle buses to the start. $90 on race day. Visit judgmentdayhalf.com.

28th Annual Kern Wheelman Spooktacular, 6 a.m., Oct. 18

This fabulous cycling event offers something for everybody — six routes from a casual 20 miler up to a 109 tortuous mile undertaking. Rides all start at the Kern River Golf Course group picnic area, 13648 Lake Ming Road. Suggested start times are between 6 a.m. for the longer rides and 8 a.m. for the shorter distances.

The Kern Wheelmen always provide a fun, safe, well-supported event with plenty of rest stops and SAG vehicles, complete with an awesome post-ride hot meal. Price before Oct. 13 varies from $45 to $60, plus more for T-shirt or cycling jersey. I’ve seen most of the fun, creative Spook jerseys over the years and this is the best one yet, sporting a manic scarecrow on a midnight blue background with gold trim. Visit kernwheelmen.org.

OCTOBER IS RIPE FOR POMEGRANATES

Pomegranates are ripe for picking this time of year.

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October 2014

THINKSTOCK.COM PHOTO

BY SALLY BAKER

Our San Joaquin Valley’s arid climate is well suited for this jewel of a fruit, which prefers cool winters and hot summers.

Typically, pomegranate harvest begins in October in Kern County when the fruits reach a beautiful deep

ruby color and begin to crack. The individual seeds are called arils, and can be eaten straight from the fruit by peeling back its leathery skin. The arils add beauty and a punch of flavor to salads or almost any dish. The juice is delicious alone, or reduced and used as a glaze for meat or chicken.

Pomegranates are also loaded with antioxidants. Seasonally, they can be found at stores around town to add a special touch to your holiday dinner.

EXERCISE OF THE MONTH The benefits of this exercise include strengthening your core and hips and testing your balance.

Kneel on the floor and lean over to your right side, placing your right hand on the mat. Extend your left leg long onto the mat.

Slowly extend your left hand behind your head, elbow to ceiling.

Slowly lift your left leg to hip height as you also extend your arm to parallel your leg, palm facing forward.

Look out over your hand, reaching slightly, and sliding your left ribs towards your left hip.

Repeat slowly 10 to 15 times, switch sides, and repeat.

The side plank with reach develops core strength and balance.

PHOTOS BY SALLY BAKER

Side plank with reach

OK, so sliced cauliflower steaks do, in fact, look like brains.

PHOTO BY KATIE KIRSCHENMANN

Without missing a beat, we labeled cauliflower steak night “zombie dinner.” As soon as the tiny critic was allowed to name the food (and gross everyone else out), he ate it and discovered that he actually likes cauliflower.

Cauliflower “Steaks” (aka: Zombie Dinner) Family dinner is important in more ways than one.

It’s a time to come together and discuss the day, joke around, reinforce your love for each other and teach healthy eating habits. But when your 6-year-old puts himself on vegetable boycott, a lesson in healthy eating can be a challenge. Solution to the challenge: once-a-week vegetarian dinner. Yet, the solution to this challenge is a challenge itself.

Spaghetti only goes so far. How do you make vegetables fun and yummy? Answer: Creativity and the willingness to let your kids be gross (and have a good time).

When I found a recipe for cauliflower “steaks,” I thought I’d hit the vegetarian jackpot. The only problem was the 6-year-old reaction.

“Brains!” he said in total disgust.

Cauliflower Steaks 2 heads cauliflower sliced into one inch “steaks” Marinade: 1 cup olive oil ½ cup soy sauce 3-4 cloves garlic, minced 1-2 tablespoons grated ginger 1-2 limes juiced pinch crushed red pepper flakes 1 tablespoon rice wine vinegar 2-4 tablespoons minced cilantro (plus roughly chopped cilantro to garnish) Preheat oven to 450 F. Cut the cauliflower into one inch thick slices. Some end pieces will crumble. Save those florets in the fridge for another dinner.

Make the marinade by combining all the ingredients into a blender. Blend until smooth. (There will be extra marinade leftover. Refrigerate for up to one week and use on chicken, fish and veggies). Season the marinade to taste.

Place the cauliflower slices into a baking dish and cover with marinade. Place in oven to roast for about 15 minutes or until crisp tender.

Sprinkle with fresh cilantro and serve immediately.

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George Alexander, driver for the Community Action Partnership of Kern, waits with a load of 30-pound boxes of non-perishable food items that was distributed at the offices of Catholic Charities on Chester Avenue.

PHOTO BY FELIX ADAMO

H E A LT H A N D W E L L N E S S

FOOD EQUALITY FOR ALL Kern Food Policy Council aims to address hunger, food access

By Brady Bernhart

Continued on page 134 132

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October 2014

Ellis Stafford, center, and Chuy Aguilar help distribute food at a Stop The Violence food distribution in Bakersfield.

PHOTO BY HENRY A. BARRIOS

S

ince early 2013, the year one national report established that Bakersfield is our nationâ&#x20AC;&#x2122;s hungriest city, a group of concerned local people has been working hard to turn around that less-than-desirable distinction.

The Kern Food Policy Council was founded as a partnership among United Way of Kern County, The California Endowment and Community Action Partnership of Kern, with help from community volunteers and partners. The group is a proponent of healthy food access in Kern County.

With the help of a website that launched in September, policy council members are working to get out relevant, compelling information to support healthy eating and food equi-

PHOTO BY HENRY A. BARRIOS

A large crowd gathers for a free food distribution by the Stop The Violence organization last fall.

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Continued from page 132 ty among local residents.

The goal of the Kern Food Policy Council is to achieve food security for Kern County. That means that all people at all times have access to enough of the right types of foods that will allow them to lead active, healthy lives. Unfortunately the opposite — food insecurity — is the local status quo. The norm is a lack of or inability by many, especially lowincome people and families, to access nutritionally adequate, affordable and safe foods.

Within the Kern Food Policy Council, workgroups focus on three key areas of nutrition: education, advocacy and access.

Educational efforts include public events such as a free screening of the Ralph Martinez documentary “A Place Ralph Martinez, Kern Food at the Table” last fall at Bakersfield’s Policy Council founding member Maya Cinemas. The film highlights the hunger experienced by millions of Americans during the economic downturn that began at the

“

Food deserts are areas that lack food stores and other food resources at reasonable distances from low-income households that often lack transportation.

”

end of the last decade and still impacts many today.

The council’s advocacy work focuses on promoting positive local food policy through engagement with the public, local government, school districts, private retailers, farmers markets, farmers and distributors.

Working on improving access to affordable healthy food is also a priority because of the prevalence of food deserts in Kern’s low-income communities.

“Food deserts are areas that lack food stores and other food resources at reasonable distances from low-income households that often lack transportation,” explained Kern Food Policy Council founding member Ralph Martinez, also of CAPK. The Kern Food Policy Council is not an officially recognized public organization and welcomes representation from all corners of Kern County. Each member represents a unique perspective on food hardship in Kern County.

If you are interested in joining the Kern Food Policy Council’s efforts or want more information, email info@kernfoodpolicy.org or call Brady Bernhart at 336-5236 ext. 1152 or Swathi Venkatesh at ext. 1105.

— Brady Bernhart works as an administrative analyst for Community Action Partnership of Kern.

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TRIP PLANNER

EATING WELL ON THE ROAD Bakersfield foodie shares his tricks for eating well while traveling Story and photos by Richard Goldberg

I

love food. Yes, I am a foodie. If I really love you, my saying is, “I love you more than food.”

So when finding a place to eat in a new town, well, I can get a little crazy. If I need to find a new spot to eat, the first thing I do is determine if this is primarily for the experience or the food. Of course a balance is best, but it is not always possible.

Sometimes you are in the middle of a day and don’t want to take the time to get to a great food place but there is a nice spot that looks over the square or city or scenic part of the place you are visiting. Say you are in

Richard Goldberg enjoys a brew at Fratello’s Italian Tavern in Charleston, South Carolina.

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October 2014

Salmon and scallop salad special at The Fish Hopper in Monterey.

The pear tree martini at Peaks Lounge in Denver.

Monterey by the aquarium. There are great locations to eat a few blocks away, but few great food places. In that case, I will balance the experience with the food.

In those cases I use a variety of methods but by far my primary tool is the Internet, Yelp in particular. There are a number of food review sites, and you will find some reviews that are just rants about bad parking or the like, so sift through and find one that matches how you approach dining. For me, the sites help guide me to some choices that are in the area I want to eat in.

To make the actual dining choice, by far the most important things is to look at are the items on the menu. I take a look at the dishes’ description, and then, given the budget and cravings I have, I look for at least two things that are jumping off the menu saying, “Pick me, pick me!”

The method of talking to a local works sometimes, but I tend to use that for very specific requests such as best sports bar, best pizza, best burger, or favorite dive bar.

If you are a foodie and want to hit some of the spots you see on television, there are also food apps to point you to local places that have been featured on foodie programs like “Diners, Drive Ins and Dives” or “Best Thing I Ever Ate.” Here are a few culinary gems and watering holes I have stumbled over that I really like: • San Francisco - Seven Hills, Smuggler’s Cove

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The halibut special at the The Sardine Factory in Monterey.

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• Charleston, South Carolina - The Macintosh, The Gin Joint • San Diego - Cucina Urbana, Altitude Sky Lounge • On the way to Pismo - McPhee’s Grill (Templeton), The Range (Santa Margarita) • Santa Monica - The Misfit Restaurant + Bar, The Penthouse • Santa Cruz - Cafe Cruz, Shadowbrook Restaurant, Palomar Inn, Pizza My Heart • Los Angeles - Canter’s Deli, Mendocino Farms, Animal Restaurant • Monterey\Carmel\Big Sur - The Sardine Factory, Fish Hopper, Nepenthe.

If you find a good one that you want to share, let me know. I love a great meal.

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A l l I n c l u s i ve : • 3 Chef Prepared Meals From Scratch • Weekly Housekeeping • Utilities & Cable Included • Live In Managers Studios 1 Bedrooms 2 Bedrooms

• Travel Program • Transportation • Pet Friendly • Endless Activities

Please call 661-836-7836 to Schedule an Appointment

8200 Westwold Drive • 661-836-7836 • www.carriagehouseestates.com

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WELCOME NEW PATIENTS Oral & IV Sedation Available Our goal is to help you keep your natural teeth for as long as possible.

Most Insurance Accepted, Payment Plans available.

Call now to make an appointment 661-369-7155 • 2320 17th St. Bakersfield www.sangerdds.com

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PRIME FINDS

Turn heads Dress for fall with the latest fashions. Palazzo pants $79.

LoLo’s Boutique. 4917 Stockdale Highway.

835-5656. shoplolos.com

A furniture find Vintage sideboard painted white and distressed with dark stained top. $625. Farm Girls Vintage Finds. 7200 Shafter Road. 319-5182. farmgirlsvintagefinds.com

Classic clutches The legendary clutch in new fall colors. Hobo’s “Lauren” wallets $110. LoLo’s Boutique.

4917 Stockdale Highway.

835-5656. shoplolos.com

Holiday candles Fall scents by Tyler Candle Company.

Pumpkin spice and mulled cider candles $22.

Uniquely Chic Florist & Boutique.

9500 Brimhall Road #701, 588-7997. uniquelychicflorist.com

Let’s do the monster mash!

Get your Halloween monster prints for the family. etsy.com/shop/KamnationClothing, facebook.com/KamnationClothing

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Special Services Include: • Colonoscopy • Endoscopy • Video Capsule Endoscopy • ERCP • Cancer Screening Esophageal pH & Motility Study • Treatment fo Liver Diseases • Ambulatory Endoscopy Center 9870 Brimhall Rd. #100 Bakersfield, CA 93312 (661)588-8725 Fax (661)588-8749

20041 Hwy 202, Valley Blvd., Unit 3, Tehachapi, Ca 93561 (661) 822-0377 Fax (661) 588-8749

www.bakersfieldgi.com

Spoil yourself New Brighton Jewelry from Victoria’s.

Bangles $52 - $68. Victoria’s, 9000 Ming Ave., K-4, 665-8300.

Scary creativity Let the kids paint a personalized footprint platter for Halloween.

Color Me Mine at the Marketplace, 9000 Ming Ave., 664-7366. bakersfield.colormemine.com

BAKERSFIELD BUILT: Architecture of the 1930s

Exhibition, Symposium and Home Tour 2014 October 24th - November 21st Exhibition opening October 24th, 5-7:30 PM Todd Madigan Gallery CSUB 9001 Stockdale Hwy, Bakersfield, CA 93311

Tickets priced at $65 and required for the Symposium/Home Tour on Saturday, October 25th (9:00 AM - 5:00 PM) Tickets can be purchased through www.csub.edu/ah/grapesofwrath Space is limited.

Join us during

by taking an alternate means of transportation to school, work or play

OCT. 6-10, 2014 Luggage by Lavive Three-piece red patent leather luggage set $213.

Sugardaddy’s, 5512 Stockdale Highway, 325-8300. facebook.com/sugardaddys

ENTER TO WIN GREAT PRIZES!

Pledge Now to Participate

www.commutekern.org to pledge or for more information

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Alpha Canine Sanctuary fundraiser Date: Aug. 21 Held at Imbibe Photos by Carla Rivas View these photos and more at bakersfieldlife.com.

Cheryl Collins and Rowena Yong

Barbara Ash and Carroll Price

Eirie and Lindsey De la Cruz

Trisha Fike and Mindy Poulton

Annie and Nicole Adams and Steve Trejo

Katelyn Cooper and Lexie Kolosky with Sochi and Dolly

Ben LeBeau, Amanda Lucas, Phil Icardo and Nick Mear

2015 Chevy Silverado

Dress for Success Power Walk

Lynn Krausse and Jill Egland

Denice Jamaica and LaTonya Davis

Morgen Dana, Elaine McNearney and Maureen Buscher-Dang

Date: Sept. 6 Held at Valley Plaza Photos by Carla Rivas View these photos and more at bakersfieldlife.com.

Dusti Fuson, Cindy Esposito and Sandy Woodruff

Angelica Berry, Danielle Deleon, Anna Turner and Marlene Zavala

Cat Skow and Norma Dunn

TRUCK MONTH What itâ&#x20AC;&#x2122;s all about.

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VillageFest Date: Sept. 6 Held at Kern County Museum Photos by Carla Rivas View these photos and more at bakersfieldlife.com.

Bud and Jaimie Mitacek

Suzy and Bill Alexander

Tigger and Kim McAllister and Nancy and Dan Lemay

Rene and Adriana Fernandez

Ralph Fruguglietti and Jim Luff

Shakira Fisher and Bentley Willis

Robert and Dante Manuel

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Jimmy and Michelle Shiu

Meghan Lansing and Meagan Gagliardini

Michael Parugrug and Norma and Eddie Alvarado

Kern Schools Federal Credit Union Community Recycling Day

Darlene Maddox and Jessica Felix

Brandy Meza and Nina Hernandez

Tyler Johnican and Christian Romero

Date: Sept. 13 Held at KSFCU Administrative Offices Photos by Casey Christie View these photos and more at bakersfieldlife.com.

Carola Rupert Enriquez and Veena Narashiman

Nicole Abarquez and Megan Martinez, aka, Rocky Raccoon

Michael and Ryan Cope

Linda Wenner, Priscilla Kincheloe and DeeAnn Brantley

Mallory Votaw, Vicki Brown and Jordan Chesley

Karina Cortez, Rosa Bravo and Juliana Martinez

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Latination Art Exhibit Date: Sept. 5 Held at Metro Galleries Photos by Rachel Cook View these photos and more at bakersfieldlife.com.

Cecelia Camacho, Odilia Araujo de Camacho and April Camacho

Brittney Chipp and Sandy Lara

Nik Turner, Leslie Matie, Mary Kovach, Monica Haller and Tim Trimble

Alycia Ernst and Jim Fuller

Ellen Cook, Shayla Guidry and Priscella Gonzales

Erika Matrinez, David Torres and Monica Bermudez

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Olivia, Marcelino and Wendy Lemus

Community Action Partnership of Kern Casino Night

Vikki Cruz and Liz Sherwyn

Rey Tenoso, A.J. Eusebio and Yazid Alawgarey

Date: Sept. 12 Held at Friendship House Community Center Photos by Greg Nichols View these photos and more at bakersfieldlife.com.

Teresa and Felix Adamo

Ralph Martinez and Jay Rosenlieb

Patty and Dick Mallard

Vickie Martinez and Joe Camarano

Andrae Gonzales, Bethany Lopez and Gerald Cantu

Christine Mckee, Linda Hyatt, Nicole Saint-John and Linda Brown

Mark Mariano, Paul Ybanez and Willard Martin

Beverly Camp, Mayor Harvey Hall and Dinah Marquez bakersfieldlife.com

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Kern County Hispanic Chamber of Commerce Business and Consumer Trade Show Date: Aug. 28 Held at Bakersfield Marriott at Convention Center Photos by Olivia Garcia View these photos and more at bakersfieldlife.com.

Norma Rojas-Mora and Gabriela Mello

Cynthia Slaydon and David Alanis

Adam Lancaster, Mari Perez-Dowling and Fernando Acosta

Eva Ramirez, Carlos Navarro and Blodgie Rodriguez

Zane Smith and Blodgie Rodriguez

Paige Igoa and Fran Trevino

Magda Menendez and Sylvia Picazo

Ruby Peace, Christine Gutierrez, Lois Hannible and Romala Ramkissoon

Greenacres Community Center Mon, Wed 5:30pm

Riverlakes Community Center Tues, Thur 9:00am Sat, 8:30am

Uniglobe Travel Tues, Thurs 5:30pm

For more info:

589-8950 or Jazzercise.com

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Donna Hermann and Don Lanier October 2014

Hina Patel Foundation Sickle Cell Walk

Regina Arriaga and Josh and Liz Dodson

Jay, Kathy and Michael Lockridge and Michelle and Kevin Blankenship

Joshua Robles and Doris Cheng

Date: Sept. 13 Held at The Park at River Walk Photos by Mark Nessia View these photos and more at bakersfieldlife.com.

Deanna, Kortny, Hayden and Kenny Blaise

Lisabeth and Ray Clanton and their dogs Kona and Ellie

Laura Grant and Andreas Nieto and Damien, Phoenix, Mechelle, Kevin and Prince Mack

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Jennifer Tapia, Danny Luna and Pauline Barker

FAVORITE RE

Tye, Libby, Jill and Bronson Bassett

19th & N Street, Downtown Bakersfield www.emporiumwesternstore.com

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(661) 325-8476 bakersfieldlife.com

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LAST WORD

By Herb Benham

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friend recently brought me three half gallon jugs of chocolate milk from Reed’s Dairy in Idaho Falls. The jugs were frozen solid and so I placed two in the deep freeze in the garage and unthawed one.

After a bike ride, I poured the chocolate milk into a round, stemless glass people often use for wine in order to showcase it. The milk set up thick like a milkshake and drank like one, too. One of Reed’s secrets are the potato flakes, but its richness may also be due to the Idaho cows, Idaho feed and Idaho.

I was in love. I had never been out of love, I had just been out of chocolate milk from Reed’s Dairy.

The milk was magic. Not the kind of magic that comes from a hat or the inner reaches of a deck of cards but the frothy magic that glugs from a plastic bottle, full of chocolate and more chocolate. The milk was heavenly. In need of repair from a rigorous, early morning bike ride, I felt as if blood was flowing back into my veins. If not blood, chocolate milk.

Food is a reason to live. Something to look forward to. It is magic in the midst of the ordinary, the muted, and the “I’m not having a great day.”

How many times has food saved you? Buoyed your spirits? Made you fall in love again?

We are surrounded by food magic. I’ve driven home many times with the orangish smear from a bag of Cheetos across my upper lip, the orange mustache of champions.

Cheetos are up there with Corn Nuts, a Mounds Bar and, at the right altitude, a Moon Pie. The main events are even better than the glitter foods. Meals. Home cooking.

Greek lemon chicken soup, pasta carbonara (bacon is the star — talk about food magic), toasted cheese bread topped with mashed up cheddar, parmesan and soft butter, thrice-

THE MAGIC OF CHOCOLATE MILK

Herb Benham

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cooked potatoes — boiled, sauteed and fried (water, olive oil and butter), boeuf bourguignon for Christmas dinner and grilled fish and vegetables at the beach.

Magic extends to meals out. A New York strip at Luigi’s on Friday, a cheeseburger at Happy Jack’s, chicken piccata from Uricchio’s, Herb’s chili fries at Jake’s, a chopped sirloin sandwich at Sequoia and the enchiladas de cameron at El Pueblo in Lamont.

A good Manhattan, a vodka tonic made with Fever Tree tonic, Caymus Cab (any vintage), a glass of ice-cold rose, a flute of cava (Spanish sparkling wine).

Chocolate milk, too, when you’re hungover or feeling peaked.

So many things to eat and drink. So many reasons to live. So much magic.