Enjoy Magazine: Northern California Living — July 2022

NORTHERN CALIFORNIA

J U LY 2 0 2 2

ISSUE 190

THE A DV E N T U R E BEGINS Dive on in

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contents Northern California Living

CALIFORNIA ADVENTURE DISTRICT 56 | The New Buzz is Weaverville

GOOD FINDS 26 | Alua’s Thrive Bar in Mt. Shasta 45 | Kitchel Family Organics in Los Molinos

GOOD TIMES 31 | Mt. Shasta Summer Concert Series

LOCALS 22 | Karlo Henry and Art for Everyone

J U LY 2 0 2 2 ISSUE 190

IN EVERY ISSUE

THE ADVENTURE BEGINS

17 | My Town: Doug Cole 60 | Recipe Grilled Peach Chicken Salad

Xtreme Adventure Rentals Takes the Hassle Out of Maintenance

63 | Downtown Details 64 | Enjoy the View: Jimmy Callian 68 | What’s Cookin’: Chocolate Sandwich Cookies With Strawberry Cream Cheese Frosting 74 | Giving Back: Out and About Shasta County

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35 | Making the Catch With the Simpson Bass Team 40 | Watching the Eagles at Turtle Bay With Terri Lhuillier

48 | Howell’s Dive & Mining Shop in Redding 53 | Riding the Siskiyou Transit and General Express

Photos courtesy of Terri Lhuillier | Friends of the Redding Eagles

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The people behind the properties The McConnell Foundation takes caring for its properties to heart, with a dedicated staff charged to maintain them. This means keeping the properties fire safe, sustainable, accessible, and beautiful for all to enjoy. More than half of the Foundation’s staff work at the maintenance facility on Lema Ranch, where they plan projects, repair equipment, nurture plants and trees they plant, train employees and share a camaraderie of doing important work that they enjoy.

Photo Credit: Robert Estrada

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editor’s note JULY 2022 SUMMER’S SUNNY DAYS are upon us, and with lakes, rivers and mountains to explore in every direction, the adventure begins.

We wouldn’t want you to get hungry on your trek, so we scouted out a sweet new health and wellness bar in Mount Shasta. The motto for Alua’s Thrive Bar is “seek higher things,” and they look forward to meeting you when you’re up north. While you’re up there, the free Sunday night Mt. Shasta Summer Concert Series (starting July 10) is a great way to end the weekend.

Looking for a new activity? Xtreme Adventure Rentals has the hookup for standup paddleboards, mountain bikes, quads, kayaks and more, so you can try something new without making a major investment. Diving or underwater mining are also fascinating ways to explore beneath the water’s surface, and Howell’s Dive and Mining Shop has the guidance (and the equipment) to help you out.

If you’re wandering along the Sacramento River Trail seeking the cooler temperatures that the river provides, you might encounter the Eagle Lady, who has documented the area’s bald eagles for 18 years.

It’s a treat to observe the majestic national birds in their natural environment.

In our minds, the perfect picnic basket always contains freshly picked fruit and veggies, and we’re lucky to have abundant farmers markets to help with that. Kitchel Family Organics has been farming organically for almost 20 years in Los Molinos, and they love providing nourishing, delicious produce, from their family to yours.

Embracing a new adventure sounds like the perfect way to honor our nation’s birth. Dive on in! Happy Independence Day, and enjoy!

Photo by Kara Stewart

JULY 2022

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JULY 2022

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DOUG COLE Mountain Marble Dude Ranch

my town: bonded

W

hen I was 14, my family moved to California and I was introduced to California whitewater rafting through my local Boy Scout troop. Repeated trips to raft on the Klamath River fostered a passion and love for the sport of whitewater rafting and a connection to the Klamath River. My pursuit of the outdoor life continued through high school, college and married life as I guided for rafting outfitters, managed raft companies and ultimately started my own rafting business in 1981.

The rafting industry grew rapidly in the 1970s and 1980s, so in a move to remain competitive, I began to search for a unique and diverse outdoor experience that was more than just a wilderness raft trip. The development of a “saddle and paddle” or “raft and ride” outdoor experience that mixes horses with rafting led to creation of Marble Mountain Ranch, and landed us serendipitously in the community of Somes Bar, one of the most diverse cultural and temperate forest regions on earth.

Somes Bar remains an unincorporated community in Siskiyou County, and the pioneer cultural influences continue here on varying levels. This mix of peoples and cultures creates an amazingly diverse community in spite of a remarkably small number of residents.

Current cottage businesses include back-country outfitters, fishing guides, loggers, dude ranch resorts, miners, nurseries, wineries, artists, chocolatiers, forest resource managers and more.

Somes Bar’s population hovers around 200, and residents share an intense interest in preservation of the essential qualities and features of the area. People living here typically want to remain here, though opinions on how to manage and protect local culture and natural resources vary. The fundamental geological, biological, cultural and economic diversity of Somes Bar is also the foundation of our diverse offerings at our three-decades-old business venture now known as Marble Mountain Ranch. No other guest ranch offers the in-house outdoor experiences of horseback trail rides, arena riding lessons, whitewater rafting and kayaking, guided steelhead fly fishing, upscale lodging, shooting sports, archery, hiking and other western adventures. Visitors here can collect a warm chicken egg, pick fresh blackberries, raft the Klamath River, ride a horse, work a blacksmith forge, shoot trap, learn of aboriginal culture and more.

One visiting family recently did a survey of “life firsts” that unfolded during their week-long stay at Marble Mountain Ranch that totaled more than 110 new life experiences.

The bonding of visiting families through shared adventures, meals and explorations of the Klamath National Forest is the essence of our business and life here in Somes Bar. The variety and diversity of life here is also the bonding glue of the community. In Somes Bar, we are different and varied, but connected and bonded. The fabric of our culture and community, as well as our geology and regional biology, sets global standards for a connected diversity. This is my town and my home, a diverse and varied community, and an intimately bonded, woven and connected Somes Bar, California.

Photo by Adam Cole

JULY 2022

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THE ADVENTURE BEGINS

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BY KAYLA ANDERSON

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PHOTOS: MELINDA HUNTER

X T R E M E A D V E N T U R E R E N TA L S TA K E S T H E H A S S L E O U T O F M A I N T E N A N C E IF YOU’RE LOOKING for fun ways to get out in the mountains or on the lake this summer, then Xtreme Adventure Rentals in Redding has everything you need to get the utmost exploring in.

Fully stocked with standup paddleboards, mountain bikes, quads, kayaks, UTVs/ATVs (side-by-sides) and even trailers, Xtreme Adventure Rentals is ready to help usher people into their memorable outdoor experience without the hassle of owning and maintaining their own equipment.

Xtreme Adventure Rentals Owner Ryan DeVarsos is fairly new to the Redding area; however, his wife Ashley grew up in Northern California and still has a lot of family here.

“Her parents live in Klamath. We moved here before the Carr Fire from San Diego and opened a landscape installation business, but I loved kayaking, dirt bike riding, being outside. I was born and raised in Colorado and did a lot of wilderness outdoorsy stuff,” DeVarsos says.

Whenever the DeVarsos came to Redding, they noticed other people likely visiting their families for the holidays as well, out mountain biking and riding ATVs on the ChappieShasta OHV trail. Being world travelers themselves, backpacking through Europe, Japan and Thailand, the DeVarsos were always looking for fun activities. The couple went kayaking on Lake Como in Italy, bungee jumping in Switzerland, paddleboarding in Hawaii, and ziplining, kayaking and scuba diving in Thailand.

“We saw the demand for outdoor activities for travelers. Redding is growing so big so fast, and there are many travelers, since it’s the largest city north of Sacramento before the Oregon border,” he says.

Since Xtreme Adventure Rentals obtained its building on Victor Avenue and fixed it up to support its extreme adult toy business, the couple officially opened in January of this year and business has been going well so far.4

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“I realized that there wasn’t much competition in the adventure rental market and people have been cooped up for two years because of COVID and are yearning to get outside. This is a way to get outdoors. We were seeing how people have been getting more involved with outdoor sports equipment, but it’s expensive. It’s easier and cheaper to rent it and use it for a day. Let it be someone else’s issue to deal with the maintenance, storage of it,” DeVarsos explains.

“I think people have been coming up to Redding to visit family and are looking for something to do,” he adds. DeVarsos recalls when there was an 80-degree sunny day this past February, Xtreme Adventure Rentals had a spike in kayak rentals.

Xtreme gets a wide variety of requests on taking out its outdoor equipment, depending on what the weather is like. “ATVs are the most popular in the winter; kayaks and mountain bikes go out when the weather’s nice. And the side-by-sides are going out, too.”

People can rent equipment for the day so that they have time to travel to their preferred trail or lake to use it and not feel rushed to get it back. Xtreme offers 5-day/7-day rentals on ATVs or 8-hour rentals on paddleboards and kayaks. Its fleet includes single kayaks, tandem kayaks and a variety of paddleboards – built for yoga, people of all sizes, and more competitive/advanced paddlers.

DeVarsos’ favorite outdoor activity is riding the Chappie trail on the ATVs and UTVs. “My favorite thing to take out is the side-by-sides. I like getting out in the mountains; I’m a mountain guy. But when the temperatures are nice, I like to go to the lake. I like paddleboarding a lot, and kayaking.”

Whiskeytown is his favorite body of water to paddle in. “It’s sunk in the mountain range and the water’s usually like glass in the mornings. Oak Bottom is nice; you can spend an entire day out there and not be in a lot of boat traffic. There’s a beach, picnic areas, it’s not too crowded.”

Xtreme also has another employee, Mason Vandergriff, who grew up in Cottonwood and likes to go dirt bike riding in the Keswick area. DeVarsos says that he and Vandergriff are kind of two peas in a pod in managing Xtreme Adventure Rentals.

Vandergriff says that the abundance of outdoor activities such as rock climbing, fishing, whitewater kayaking and riding quads is what makes Shasta County unique, and he enjoys his job at Xtreme Adventure Rentals because it’s so different.

“We’re family-owned and operated, a local business. We just want people to enjoy the outdoors as much as we do. And we have the most competitive prices in town,” DeVarsos says.• Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a bachelor’s degree in journalism from Chico State University and loves to visit her parents in Redding.

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Xtreme Adventure Rentals www.xtremeadventurerentals.com

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LOCALS

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www.EnjoyMagazine.com JULY 2022

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BY BEN LOCASCIO

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PHOTOS: JAMES MAZZOTA

itken enny A ” By K “D

ey wn All ownto

t r A e n e Sc

K A R L O H E N R Y A N D A R T F O R E V E R YO N E THIRTY MINUTES INTO a three-month art show and people were clearing out the walls. It felt like an auction hall. Viewers shot up fistfuls of cash. There was a line out the door. At this rate, the old blank wall of the IOOF Hall would begin to show; there would be no paintings left. At least this is what Karlo Henry, curator of the art show, was thinking.

Four years ago, finding artists was tough going. Henry recalls walking through Redding, desperate to find signs of art life. Finally at a comic book store, a painting caught his eye. There’s art here! He asked the person at the cash register how he could get in touch with the artist. Maybe he would join his show.

At Henry’s first Redding art show, Art OutSide, he convinced 15 local artists to showcase their work, including the comic book fan. A handful of paintings sold. Most of the foot traffic came from surprised Turtle Bay walkers. There’s art here?

Now at the IOOF Hall, 65 artists were represented, and every viewer chose to be there. What began as a haphazard collection of paintings has become a movement. Henry’s themed art shows at the IOOF are quickly becoming a staple of summer in Redding’s downtown. Henry calls it The Art Hunger; the city is hungry for more.

Henry, or “El Henrucho,” is the man behind the movement. “I hate it when people say Redding has no culture,” he says. Henry sees Redding as a place full of culture. Someone just has to make a space to draw it out.

Michelangelo-like Henry carved away at the Redding art scene and set free a few angels, artists hiding in the marble.

Henry always had an eye for seeing what others could not initially see. He grew up in the north of Spain, the child of a lawyer and a doctor, but he was an artist. His father is Mexican and his mother is from the southern Spanish city of Seville. Always feeling too Mexican to be Spanish, too southern to be from the north, Henry describes himself through the words of that Sesame Street song, “One of these things is not like the others.” This is what gives Henry the knack to spot the difference today, his gift for seeing artists hiding in broad daylight.

Henry knows what it’s like to be on the outside, driving him to create spaces of belonging. This shows up all over his artwork. Henry’s pieces show that street art belongs in professional galleries; pop culture deserves the same attention critics give the highbrow stuff; Sesame Street quotes capture complex childhood emotions. Outside Henry’s workspace hangs the Mona Lisa. She’s wearing a t-shirt. It reads, “No fakes.” Her wry smile says it all.

It’s this blend of reverent/irreverent that marks Henry’s work. It’s why walking through a Karlo Henry art gallery reconnects you with your mischievous 8-year-old self, the one that imagined a bunch of Stormtroopers disrupting your piano recital. “Art is for everyone,” Henry says, frequently.

El Henrucho was made for “Out West.” Like pioneers and cowboys, he’s a self-starter, not afraid to get his hands dirty. The mantra, art is for everyone, has blood, sweat and cat poop behind it. Henry converted a Redding alleyway into a gallery. He spent his day clearing out cat poop before installing any art panels. Curating local art galleries is a lot less glamorous than drinking a full-bodied Bourdeaux while surrounded by artistic inspiration. It often looks like lifting and stacking panels. “Those are my best friends,” Henry says, pointing at the panels.4

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Redding s ee s y Henr fullof e c a l p a as culture. st has u j e n o e Som space to a e k a m to out. draw it

ne,” o y r e v e r fo “Art is s, y a s y r n He ly. frequent Luckily, on day one at the IOOF Hall, Henry’s show did not sell out of artwork. That show was one year ago, and over summer of 2021 the city saw Henry and The Art Hunger at work.

Henry is part of the story of Redding becoming a city vibrant. Redding has much to say and Henry is one mouthpiece giving it voice. Organizations like Viva Downtown and individuals like John Truitt recognize Henry and are partnering with his vision. Donuts and Brews is Henry’s latest art show, on display through the summer. Line up and be a part of the movement of Redding’s growing art scene. If enough show up ready to buy paintings, maybe this time we will get to see the whole of the old blank wall of the IOOF hall. • www.thearthunger.com/karlohenry • Find Henry on Instagram @elhenrucho

Ben LoCascio writes children’s curriculum at HeartSmart TV. His senior thesis was awarded highest distinction and an enthusiastic zoom wave at Brandeis University. It was COVID. Ben lives in Redding, and you can find him in front of any nearby espresso machines, thinking about having just one more cappuccino.

5 “No Fakes Mona Lisa” By Karlo Henry

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6“Electric Messiah” By Ohvanni

www.EnjoyMagazine.com JULY 2022

6“Shadows” By Destiny Soli

6“Duck Face” By Karlo Henry

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THRIVE

A L U A’ S T H R I V E B A R I N M T. S H A S TA MOUNT SHASTA HAS a longstanding reputation around the world as a place of awakening and healing. Now, it has a downtown health and wellness bar and drink to match. “Our first motto was ‘seek higher things’ when we noticed that people are turning away from sodas and junky food and seeking higher things,” explains Nion Sheppard, founder and CEO of Alua’s Thrive Bar – Superfood Cafe and Kombucha Brewery. “What we wanted to do was create a place that when you leave, you feel lighter on your feet and you’re ready to go climb the mountain.”

Initially the business venture was developed as Infinity Kombucha until Sheppard and his partner, Rebecca Allen, decided to change the name to Alua. “As we were growing, we started looking at trademarks,” Sheppard says. “While we could trademark Infinity Kombucha, we couldn’t really trademark anything else, so we had to change the name. And then I said, ‘What’s the Hawaiian word for infinity?’ It’s Alua. So that was a no-brainer.” In addition to sounding “warm” and “rolling off the tongue,” the Hawaiian reference is also personal to Sheppard. “I’m from Maui and one of the things I did there was business development for a kombucha company,” he says. “When I ended up coming to Mount Shasta, my path crossed again with Rebecca, who was a childhood sweetheart and was born and raised in Mount Shasta. After we fell in love and built our life and family together, we were looking around Mount Shasta and agreed it needed a kombucha place.” Broadly speaking, kombucha is a fermented tea full of probiotics, enzymes, vitamins and organic acids with much-touted health benefits. Specific to Alua Kombucha is a tendency to focus on blends that reflect Sheppard and Allen’s personal union of tropical and alpine. “We try to craft our flavors with that in mind, like the blackberry pineapple, where the blackberry is a mountainous berry, and the pineapple is obviously tropical.”

Sheppard and Allen launched their kombucha business in 2017 as a side hustle, selling it at the Mount Shasta Farmer’s Market. After multiple sell-out market days, the pair quickly recognized they needed their own space. “We sold out in 30 minutes and we just could never keep up. So, we rented an 800-square-foot space right next to Northbound Coffee,” Sheppard recalls. Within a year, they’d already grown out of that space and began looking for a new place to expand. “There was this run-down building right in downtown Mount Shasta that had4

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been sitting vacant forever and finally went up for sale. It was ugly, but I looked at it and decided, well, the bones are great.” For two years, Sheppard worked on the building’s renovation. Sheppard laughs as he recalls, “We could only afford the actual building at first. But every time we sold a keg of kombucha, it was like, yay!

We can buy a few more two-by-fours. We really built it piece by piece, and now it’s one of the most green and modern buildings in Mount Shasta.”

The health and wellness café features not only Alua Kombucha, but a full menu ranging from açai bowls and avocado toast to wraps and vegan chili. “What we find is a lot of people just thought we were only kombucha,” Sheppard says. “And then their friends would tell them, ‘Oh, I had lunch at the kombucha place and it was really good.’ So they’d come in and become regulars. This year we’re blowing away the numbers from last year.”

Sheppard also prides himself on the healthy “bar” atmosphere. “We want it to be an inspirational experience where you can hang out and socialize, but without alcohol, where you can get uplifted naturally.” As a former athlete, Sheppard recognizes the need for this kind of space in Mount Shasta. “I used to be a professional kite surfer in Maui and coming here and seeing all the mountain sports, they’re all here to push their limits and fulfill their sense of adventure. We try to cater to that population.”

Based on the organic success of the company, Sheppard and Allen see a bright future for Alua and Thrive Bar. “We want to open a few more locations, probably within an hour or two of Mount Shasta. Then we can work out the kinks of having multiple locations and hopefully build a model that we can eventually sell as a franchise.” For Sheppard and Allen, it’s not just about business, but spreading a way for people to feel good. “We want the whole world to thrive.” •

80S 90S &

WHATEVER

Alua Kombucha • (808) 250-8061 • www.aluakombucha.com Alua’s Thrive Bar • (530) 918-3388 • www.thrivebar.co 315 Chestnut St., Mount Shasta

Megan Peterson has been a freelance storyteller for more than two decades, with writing credits ranging from National Geographic to the Sundance Channel. She also brings a background in marketing and audio tours, and has traveled and worked on six continents. Megan currently lives in Siskiyou County with her family and a menagerie of pets.

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GOOD TIMES

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BY JON LEWIS

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PHOTOS: TARYN BURKLEO

MUSIC FEST

M T. S H A S TA S U M M E R C O N C E R T S E R I E S

“A lot of people look forward to it. It’s completely free and they can get info (on the trail project) if they want or buy raffle tickets or get a beverage,” Allen says. “It just works being on a Sunday. It’s a nice way to end the weekend and relax a little before they get back at it on Monday.”

THE SUNDAY EVENING CONCERTS at the foot of Mt. Shasta started in 2014 as a way to get the word out about the Gateway Trail project, an ambitious plan to eventually construct 100 miles of multiuse trail in the forests and towns surrounding the mountain. That’s still a big part of the Mt. Shasta Summer Concert Series, but the weekly gatherings have grown to become a cherished tradition in their own right. “People got stoked,” says Jason Allen, president of the concert series’ nonprofit board. “We had a huge eclectic gathering. It was an instant hit.”

Rounding up sponsors for the first season was a bit of a challenge, but Allen says it has become easier as the Gateway Trail project grows and the summer concerts gain in popularity. “A lot of people look forward to it. It’s completely free and they can get info (on the trail project) if they want or buy raffle tickets or get a beverage,” Allen says. “It just works being on a Sunday. It’s a nice way to end the weekend and relax a little before they get back at it on Monday.”4

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“I take a lot of pride in the fact we put on a free event and people can see some really great music.”

The concert series started under the umbrella of the Mount Shasta Mountain Bike Association and last year became its own incorporated nonprofit organization. In addition to hosting the popular concert series, Allen and the other volunteers are establishing a scholarship program and organizing music instruction for interested community members. The group also is working on the Shastice Park venue, where artists currently perform on a concrete stage under a temporary shade structure. Allen says a generous grant from the Friesen Foundation will allow for a permanent roof structure, hopefully by next summer.

Andrew Brown, a Mount Shasta-based musician and one of the original Mount Shasta Mountain Bike Association members, books the acts for the concert series, lining up local favorites like the Sundown Poachers and bringing in touring regional acts like Hot Buttered Rum. Allen says Mount Shasta’s location on the interstate makes it an attractive Sunday evening stop for traveling artists. “I-5 is a corridor and if schedules work out, you can grab some amazing talent. I take a lot of pride in the fact we put on a free event and people can see some really great music.”

Concertgoers also can keep tabs on the Gateway Trail, which is now in its second decade of development. The first phase, comprising 11 miles of multi-use trails, began in 2009 when a group of mountain bike enthusiasts envisioned a network of trails that would serve as a “gateway” to the National Forest land surrounding Mount Shasta. The vision of the Mt. Shasta Mountain Bike Association was shared by the Mount Shasta Trail Association and soon advocates from both groups set to work on Phase 2 of the Gateway Trail, which will add an additional 46 miles of multi-use trails that will connect the city with the Mt. Shasta Ski Park, the Mt. Shasta Nordic Center and McBride Springs Campground.

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Thanks to a $420,000 grant from the McConnell Foundation in 2017, extensive support from the Shasta-Trinity National Forest and other community help, trail designers will be able to include four new trailheads with parking areas, a restroom, interpretive signage and maps.

Mountain bike riders and hikers alike will be treated to scenic overviews of the volcanic landscape in the Mt. Shasta Wilderness Area, the upper Sacramento River headwaters and the Klamath Mountains. Phase 2 construction is expected to be finished in 2024.

In the meantime, there will be a summer of singing and dancing to look forward to and Allen says he can’t wait. “Bringing our community together for seven weeks is the big payoff.”• Mt. Shasta Summer Concert Series Shastice Park, 800 Rockfellow Drive All concerts begin at 6:30 pm July 10: Sundown Poachers July 17: Hot Buttered Rum July 24: Wind Fields July 31: Never Come Down Aug. 7: Jessica Malone Aug. 14: Secret Society Handshake Aug. 21: The Contenders www.mtshastaconcerts.com www.mountshastatrailassociation.org www.bikeshasta.org

Jon Lewis is a Redding-based writer with more than 40 years of experience. A longtime San Francisco Giants fan, his interests include golf, fishing and sharing stories about people, places and things. He can be reached at jonpaullewis@gmail.com.

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THE BIG ONE

M A K I N G T H E C AT C H W I T H THE SIMPSON BASS TEAM NATHAN PHILLIPS HAD HOPED baseball would be his ticket to a college education until a shoulder injury curtailed that dream. He never thought his second love, fishing, would be the sport that earned him a scholarship. 4 continued on page 36

Photo courtesy of Simpson University

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Taj White, left, and Ryan Beatty at a tournament weigh-in. Photo courtesy of Simpson University

The idea of bass fishing as a college sport may strike some as a tad frivolous, but for administrators at Redding’s four-year university, it makes a lot of sense.

Simpson’s president, Norm Hall, came from a university that had a bass fishing team, and he proposed it for Simpson along with co-curricular programs like women’s wrestling, men’s volleyball and track and field.

“It was part of an intentional effort to grow the university,” says Mark Endraske, Simpson’s dean of students. “It really is a perfect fit for Redding and the North State.” Alex Thiemann was hired in the spring of 2019 to recruit anglers and begin coaching the new team. By the fall semester he had a five-member squad, led

by Phillips. Today there are 10 members of the Red Hawks bass fishing team, with a couple of new recruits coming in.

Quinn Hawkinson, a sophomore, signed on in 2021 after he was recruited while fishing in high school tournaments. Thiemann says the two were elected co-captains by their teammates, and with good reason: “They’re both strong in academics and always willing to help in the interest of the team. They put a lot of time into it and they’re learning the craft, just like any sport.”4

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Phillips lives in Kelseyville and has done the bulk of his bass fishing on Clear Lake, where he also works as a licensed guide during the summer, in addition to a job at Clear Lake Outdoors, a popular tackle shop. Hawkinson lives in Chico and has a side job with his father making jigs and other tackle through their business, Hawkeyez Lures.

Phillips, a business major, says tournament fishing offers the competitive energy he used to get from baseball. “It was fun at first just to go fishing, but once I kind of lost baseball, I started to do tournaments. You want to do as good as you can, and that comes with a lot of knowledge and time on the water.”

As any angler knows, fishing is nothing if not dynamic. Changing weather, wind, sun, shade, the color of the water, the season and the time of day can all affect the bite. Solving those puzzles on the fly is a big part of the challenge, Phillips says.

“It’s been amazing,” Hawkinson says of his time at Simpson.

“Obviously, fishing for a school is awesome.” Hawkinson, also a business major, says he’s learning a lot about the fishing industry by fishing in tournaments, representing his team at trade shows and enlisting team sponsors.

When he’s not on the water tricking spotted bass with spinners, crankbaits and plastic worms, he’s enjoying life as a student. “The professors and campus life are great, living in the dorms. I got lucky with good roommates,” Hawkinson says.

Thiemann, who fished competitively at the collegiate level while attending San Jose State University, says while his student anglers may not have a “pure” connection to a scholastic program, they are learning to advance best fishing practices (boating, angling and tournament skills) while giving back to the larger fishing community through their work on a local fundraising tournament and, hopefully, helping to reenergize a “Cast for Kids” program at Bridge Bay Marina.

There’s also a cross-curricular aspect to being on the bass fishing team, Thiemann says, such as “skills that serve them on the water and in the classroom, like critical thinking, collaboration skills and communication.”

The Simpson bass fishing team has enjoyed strong local support, from Harrison’s Marine, Black Bear Diner and Crown Motors among other businesses, and the Red Hawks have had some impressive success. Simpson’s anglers have won back-to-back Western Conference championships and in standings maintained by Major League Fishing’s Abu Garcia College Fishing division, the team is ranked 40th overall in the nation. All four of its two-man teams are qualified for the collegiate national championship, to be held in the spring of 2023. •

The Simpson Bass Fishing Team is ranked best of the West among collegiate teams.

www.simpsonredhawks.com/sports/bass-fishing

Jon Lewis is a Redding-based writer with more than 40 years of experience. A longtime San Francisco Giants fan, his interests include golf, fishing and sharing stories about people, places and things. He can be reached at jonpaullewis@gmail.com.

5Quinn Hawkinson, left, and teammate Ty Manterola with some lunkers.

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THE ADVENTURE BEGINS

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BY RICHARD DUPERTUIS

“HI! HOW ARE YOU?” calls the Eagle Lady. “See our eagle up here?”

Terri Lhuillier, pronounced Lu-WILL-yer, greets passersby on a southern stretch of the Sacramento River Trail that runs alongside the westbound lanes of Highway 44. Beside her stand a pair of photographic tripods, one bearing a camera with a long lens, the other a spotting scope. Both lenses are aimed at a bare, shattered treetop 100 yards or so to the northwest. A retired elementary school science teacher, she invites the public to peek through the scope.

Those who take her up on the offer can see perched on the distant tree a Haliaeetus leucocephalus, pronounced American bald eagle. This one is named Guardian, the male mate of Liberty, who waits in a nest not visible from this vantage point with a pair of month-old eaglets named Star and Sentry. Wellknown in Redding, Liberty first chose this nesting area in 2004 where she paired with the first of her mates, and has returned every year since to this area to raise a new family.

Lhuillier saw it all. “I’ve been a documentarian of these eagles for 18 years,” she says with a smile. “Eagles live for five years before breeding, so Liberty was probably five years old when we first saw her. Guardian is her third mate, and he is much younger, we figure eight, since when he showed up with Liberty in 2019 he still had a dark mark near his eye, which is indicative of a young bird, and usually the last part of the head that turns wholly white.”

Her documentation began as entries on an online forum hosted from British Columbia. Back then, Lhuillier marveled at the eagles with her husband and son while walking their dog. A few years later, she countered plans by Caltrans to drive the eagles off so they would not be disturbed during a construction project alongside Highway 44. “That’s when I became more than a watcher,” she says.

“How can you deter our national bird nesting in the middle of the city? There are laws against that.” 4 continued on page 42

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Photos courtesy of Terri Lhuillier | Friends of the Redding Eagles

WATC H I N G T H E E AG L E S AT T U R T L E B AY WITH TERRI LHUILLIER

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Photos courtesy of Terri Lhuillier | Friends of the Redding Eagles

She produced a children’s book about that 2007 incident titled “The Unstoppable Eagles,” co-written with her sister and illustrated by her niece. In the end, the eagles stayed, the construction completed and Caltrans installed a camera fed by fiberoptic cable, powered by photo cells and aimed at the nest. She went on to found the nonprofit Friends of the Redding Eagles to fundraise for maintenance of the EagleCam, and to promote education and conservation of bald eagles.

The Eagle Lady remembers well the first time she sighted one. “It was February 22, 1992, right here at Turtle Bay, when I saw my first bald eagle,” she recalls. “I leaned back on a rock and watched it. The dark body, the white head, the white tail feathers fanned against a deep blue sky – it just mesmerized me. To this day, seeing a bald eagle soaring has the same effect on me.”

Fellow eagle enthusiasts express similar awe. “Watching them in their natural environment is breathtaking. They’re so regal, so majestic,” says Sue Wolf, who met Lhuillier during a Friends of the Redding Eagles tour. “It’s amazing to watch how careful they are with their babies. These are raptors, aggressive hunters, but once a fish is in the nest, they take off pieces and so gently put them in their mouths.”

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Wolf says it was the people on the path who gave Lhuillier the nickname Eagle Lady, because she is out there so often with her scope and camera. On a rare day she isn’t, she wants to catch up. “She called last night for report,” Wolf says with a chuckle. “Terri is amazing. She is a wonderful caring soul who cares about wildlife. When she’s on the river trail, she always has a garbage bag with her, and if she sees any trash on the trail she’s picking it up.”

Last year, Friends of the Redding Eagles upgraded to an EagleCam with pan, tilt and zoom features that can be controlled by a volunteer moderator stationed anywhere in the country. A recent upgrade added sound and infrared, which allows 24-hour visibility. The lives of Liberty and Guardian and eaglets Star and Sentry are a show for the whole world on the Friends of Redding Eagles YouTube channel, with a live chat posting reactions to their every move.• Find Friends of the Redding Eagles on Facebook

Richard DuPertuis is a Redding grandfather who writes.

His stories and photographs have appeared in newspapers, magazines and online. He strives for immortality not by literary recognition, but through diet and exercise. He can be reached at dupertuis@snowcrest.net

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GOOD FINDS

K I T C H E L FA M I LY ORGANICS IN LO S M O L I N O S

BY MELISSA MENDONCA

THERE ARE FEW JOBS as hard as farming, but perhaps even fewer as rewarding. John and Lana Kitchel of Kitchel Family Organics have seen all the fluctuations of farming organically since 2003 on their nine-acre plot of land in Los Molinos. Even in a year like this, when frost took out most of their favored peach and plum crops, they still find reasons to celebrate. “I wake in the morning, I look out my window and I think, ‘My God, I am so lucky,’” says Lana. “We eat like kings.”

The couple started their farm as a way to make a living while Lana stayed home with their two now-grown children, Nicholas and Luke. John has a degree in horticulture from Chico State University and wanted an outlet for it, in addition to his landscape design business. “He’s literally a Johnny Appleseed,” Lana says of her husband. “He’s a landscaper but he’s more like a landscape artist.”

While John designs landscapes for clients, Lana tends to the home land. The couple has committed to organic production out of concern for their own family as well as the environment. “We feed ourselves, our family, our friends, the community,” she says. “There’s nothing that makes me happier than having people over and getting them to taste what we’ve grown. I really believe that food is best just out of the ground.” 4 continued on page 46

Photos courtesy of Lana Kitchel | Kitchel Family Organics

FIRST FRUITS

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John and Lana Kitchel | Kitchel Family Organics

Photos courtesy of Lana Kitchel | Kitchel Family Organics

John and Lana had a thriving Airbnb business that appealed to guests wanting to wake up on a working farm. “We had empty nest syndrome so we rented out Nick’s room,” laughs Lana, who notes that former guests now order walnuts and other items that can be readily shipped. “I sun dry our fruit and it’s like candy.”

Now in their 20th year of farming, Lana says there is very little indication that they’ll be slowing down anytime soon. “John and I greatly enjoy our little farm, and that’s the main thing. We enjoy what we do. It’s hard work, but for the most part hard work has been good for us. We’re just now getting aches and pains. When you’re farming, you’re exercising every part of your body.”

The farm has also been good for their sense of community. Providing fresh, healthy, affordable food is a family value, as important as being a good steward to the land. “Our soil gets tested every year and there’s no pesticide residual,” says Lana, noting that the family uses compost, minerals and certified organic products to develop rich and productive soil. The farm is run on solar panels and has pristine well water.

As a family affair, she says that farming set her sons up for success. “They got to really appreciate hard work,” she adds. Nicholas has graduated from the University of California at Berkeley with a political science degree and Luke is a graduate of the University of California at Santa Cruz, having studied economics. “We put our money “JOHN AND I GREATLY ENJOY into our children and our property,” she adds.

While their property may be a little of the OUR LITTLE FARM, beaten path, people who find it tend to purchase AND THAT’S THE MAIN THING. throughout the season. “It will be worth their WE ENJOY WHAT WE DO. while,” she says of anyone who comes out to visit.

IT’S HARD WORK, And what better venture than to see the place where someone wakes up each morning and BUT FOR THE MOST PART declares herself lucky? •

Now that summer is in full swing, the offerings seem endless at Kitchel Family Organics. Lana and John pack two sizes of produce boxes each week where customers can find everything from Brussels sprouts to tomatoes, muskmelon to persimmons, and asparagus to zucchini. Well over 60 crops are grown on the land, almost all from local seed found at Redwood Seeds in Manton. The couple love to find unique and heirloom products and are excited about this year’s crop of Bidwell Cassava Melon, a local heirloom from Chico.

“We’re more heavily focused on fruits and nuts than veggies,” says Lana, though at this time of year it seems there’s nothing they don’t grow. Kitchel Family harvests can be found at Country Organics in Redding and Chico Natural Foods, via produce boxes that are developed weekly by pre-order and picked up on schedule, and sometimes at S&S Produce in Chico. They also take appointments to visit the farm. “Some people just want to come and look and take what they want,” says Lana.

There’s even a specialty beer maker in Redding who adds the farm’s fruit to his sour beers.

Another steady clientele is former Airbnb guests who have stayed on the farm. Prior to the COVID pandemic,

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HARD WORK HAS BEEN GOOD FOR US.”

Kitchel Family Organics • 25255 3rd Ave., Los Molinos • (530) 384-3085

Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.

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DIVE ON IN H OW E L L’ S D I V E & MINING SHOP IN REDDING 48

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PHOTOS: JESSICA ZETTLEMOYER

ON THE CORNER of Market Street and Eureka Way in downtown Redding, the side of an aquamarine building shows a peaceful mural of sea lions and a diver taking a glimpse into underwater life. This building is home to Howell’s Dive and Mining Supply store, one of the oldest diving shops in California and in the nation. Inside, the spacious interior has all the diving and underwater mining supplies one could ever need, with the miscellaneous paints and drawing pads thrown in. It’s an eclectic mix of supplies that makes sense when you look at how the shop has evolved over the years.

It all starts with Ray and Bud Howell, who owned the space that was then a paint shop in 1952.

The father and son duo were avid divers, and often went diving for gold in the Sacramento River. Years later in 1978, the young Richard Gregory started dating Ray’s daughter in high school and began working at the shop. He became a diver himself, and Howell’s paint shop slowly started carrying equipment for other divers until it became a full-on dive shop.

“Ray, the previous owner, is like my my dad, dad,””Gregory Richard says with a smile. “The Howells opened this as a paint store in 1952. Bud went into the Army, came back, and worked for his dad. They mined for gold in the Sacramento River and then started selling diving and mining equipment to support their hobby. When I came in, they just had a peg board with a few masks and snorkels,” he adds.

Pierson B. Reading first found gold in Clear Creek in the mid-1800s. And while gold panning is popular to do in shallow water, in the Sacramento River, one needs to dive a little deeper to find it.

And the Howells and other divers in Northern California have found quite a bit. “In the ‘80s, a group of 15 guys found a pocket of gold in Redding – a couple hundred ounces,” Gregory says.

However, when asked what the most interesting thing Gregory has personally found in the Sacramento River, he points to a wall of rusted guns that they found in the Sacramento and Trinity rivers, a speargun found in the ocean and one found

in the South Jetty in Eureka. One was found underneath a bridge in the Sacramento and three in the Trinity, including a sawed-off shotgun that was likely dumped near the mining claims.

By 1980, Gregory was working at the shop full time and every year Ray would make the diving component a little bigger. In the early 2000s, he took the dive shop over completely and got rid of most of the paint supplies (a few items are still around to fill up the shelves).

“It was the best thing we ever did. Paint was hard to sell, it was hard to make money from it, and you had to sell a lot to make it worth it. Ray and I were in here hand-mixing paint ourselves; it was a lot of work. And you never knew what kind of mood people would be in. But as a dive shop, everyone who comes in here is happy,” he explains. 4 continued on page XX continued on page 50

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Richard Gregory Photo by Kayla Anderson

“We’re the only dive shop in Redding and have a good reputation of treating people well,” Gregory adds.

Then in 2010 as diving got more popular and underwater destinations more accessible, Howell’s dive shop really took off as word got out about its longtime stellar customer service. All instructors are PADI-certified and awards line the back counter along with an evolution of diving masks dating back from 1965 to now. Howell’s weekend diving classes are booked out through November, and it’s been that way for the past three years.

“We’re the only dive shop in Redding and have a good reputation of treating people well,” Gregory adds. Just the day prior, a woman spent $4,500 on a full diving setup even before she became certified. Howell’s began hosting diving trips to places around the world; last year they dove in French Polynesia, where Gregory saw a hammerhead shark.

He’s currently planning a group diving trip in the Philippines this year, where he’s hoping to see a whale shark.

Gregory emphasizes that if you’re trying to get certified before your diving trip (common for those who don’t want to spend a few days of an exotic vacation in a swimming pool) then it’s best to book your diving classes and get PADI-certified well ahead of time. For those who don’t want to dive in chilly water here in Redding, they offer warm water referrals, as well.

When asked how the diving community has changed over the last few decades, Gregory responds, “It’s changed a lot between the people and the equipment. I’ve seen five generations of equipment changes.

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We dive with computers these days; the technology is just incredible.

Something will come out that will blow you away, and five years from now there will be something better.”

He explains that in the past you had to do the math in your head and really chart out how much air you have in your tanks. Now you can just look at a device and don’t have to worry about it as much.

Back in the 1980s, people didn’t have a lot of money to spend, and everything was cheaper – $1,200 for a full setup – but now people are travelling more, and it costs $4,500 for diving gear due to the advances in equipment.

Howell’s is busy but it is the best place to go in Northern California for all your diving needs, whether you want to get certified, find some gear or join a diving trip. And maybe you’ll see 83-year-old Ray in there as well – he’s still around, working one day a week, still sharing his passion for diving.• Howell’s Dive & Mining Shop • (530) 241-1571 1426 Eureka Way, Redding • howellsdiveshop.com

Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a bachelor’s degree in journalism from Chico State University and loves to visit her parents in Redding.

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530 242-7650

THE ADVENTURE BEGINS

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STORY AND PHOTOS BY TIM HOLT

t n ’ o D e h t s s i M Bus R I D I N G T H E S I S K I YO U T R A N S I T A N D G E N E R A L E X P R E S S WHY DO PEOPLE ride the bus up here in Siskiyou County?

• A woman whose car was totaled by an 18-wheeler is taking the bus from Mount Shasta to her volunteer job helping people who are unsheltered in Weed.

• Max, an itinerant blues and jazz musician, is heading north from Dunsmuir to try to find a bunch of food stamps he lost somewhere in Weed.

• A young man in Dunsmuir got tired of waiting for Amazon to deliver a part for his vehicle, so he’s using a combination of bus and bike to pick up the part he needs in Mount Shasta.

Other folks I encountered on the bus were going to jobs. One young man was riding from Fort Jones to get to

his high school in Etna. One man experiencing homelessness in Yreka was using the bus as a kind of taxi, waiting at the bus company’s transit center for a ride to Grocery Outlet.

I was riding the bus for work and pleasure, to interview riders for this story and to enjoy the scenery as it rolled by.

And all the bus rides were free, at least through June, thanks to federal COVID relief funds.

On one trip, we rolled down old Highway 99 on the back road to Yreka, a region where the cows far outnumber the people. “You look out there and you never see a cow walking anywhere,” noted one passenger. “They’re always just eating.”4 continued on page 54

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Greenville HEALTH

WISE

Greenville Rancheria’s Walking Group

Chronic diseases, such as diabetes and heart disease, are affecting Indigenous people at staggering rates. By expanding physical activity as a part of community lifestyle, we feel this is an important element of wellness and can be utilized to reverse chronic disease.

Walking can offer numerous health benefits to people of all ages and fitness levels. It may also help prevent certain diseases and even prolong life.

“Just Move It” is a national walking campaign designed to get indigenous people moving. Greenville Rancheria has started a walking group; we meet at the Diversion Dam in Red Bluff every Tuesday at 9:30 am starting at the Shasta View Trail head parking lot. Each person is welcome to walk at their own pace and utilize the various benches along the path. Come enjoy the beautiful scenery, fresh air, and the plentiful sounds of nature. To learn more about this national program visit www.justmoveit.org.

If you are interested in joining the Walking Group, please call Melanie FSS/CHR or Andrea Hamilton MS/RDN at 530-528-8600. Group open to Native and Non-Native Community members.

Red Bluff *Tribal Health Center 1425 Montgomery Road 528-8600 - Dental Clinic 343 Oak Street 528-3488

We rolled past the Gazelle Cemetery, where the 19th century mountain guide, Jerome Fay, lies buried. He had his moment of fame when, in May 1875, he barely survived a blizzard on the summit of Mount Shasta with his companion John Muir.

We rolled through the sprawling, mountain-framed ranchland of the Scott Valley, with its picture-postcard barns.

I spent two days riding five bus routes for a total of 190 miles, all for free. One thing about riding the bus in a rural county is that you’re likely to spend a lot of time waiting for the next one. On one 12-hour day I spent seven hours waiting for buses, so I filled that down time the best I could, taking a short walk from the Yreka transit center to view the waterfowl in the reservoir at Greenhorn Park, browsing through the well-stocked Yreka Library and checking out the shops in Yreka’s Old Town district.

Another way to deal with bus schedule down time is to take advantage of the bike racks on the front of every bus. Rather than wait four hours for the next bus from Mount Shasta to my home in Dunsmuir, I was able to ride my bike home.

Most riders I spoke with gave the bus service high marks. Many singled out the friendly, helpful attitudes of the drivers. That was backed up by my own observation and experience. At a stop near Etna, the driver patiently waited several minutes for a passenger to struggle up a hill to board the bus. Another driver made an unscheduled bathroom stop at a convenience store in Weed to accommodate me. It

seems to be a common practice for drivers to make stops not on the official schedule to accommodate riders, often to drop them off closer to their homes.

If you’re a novice rider, the printed schedule takes some time to decipher. Angie Stumbaugh, who runs the county bus service, says the bus schedules can be hard to follow sometimes, but notes that riders can call (530) 842-8220 on weekdays starting at 7 am for up-to-date schedule information.

The good news is that the bus company, formally known as Siskiyou Transit and General Express (STAGE), has plans to improve its services and is hiring more drivers and buying more buses. The company is introducing two express buses per day between Dunsmuir and Yreka. Next on the improvement list are “looped bus routes,” linking, for example, Dunsmuir, Mount Shasta and McCloud with more frequent service and stops. And when the federal relief money runs out, the county plans to keep fares down to $1 per ride.

All this is coming at an opportune time, if gas prices continue their upward climb. •

Tim Holt is a longtime journalist, the editor of the quarterly Northwest Review, and the author of “On Higher Ground,” a futuristic novel set in the Mount Shasta region. He lives in Dunsmuir, and is an avid cyclist and hiker.

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JULY 2022

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CALIFORNIA ADVENTURE DISTRICT

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STORY AND PHOTOS BY NIGEL SKEET

COOL VIBES T H E N E W B U Z Z I S W E AV E R V I L L E THE LAST TWO pandemic years have wreaked havoc on most California communities, with many local counties still trying to get back to 2019 economic levels. Except for one. Trinity County surged through 2021, with people from all over the Western United States searching for off-the-grid destinations, but with amenities. Historic Weaverville in Trinity County fit the bill perfectly, and people came, visited, and some stayed. Trinity County was ready for it, with a number of new entrepreneurs moving in over the past couple of years, combined with a couple of boomerangs who left, explored the world and came back.

Weaverville now has a very cool mixture of historic and new businesses.

Joel Patton of The Trinity Journal, Scott Watkins, director of the Trinity Chamber of Commerce, and Kiana Abel of the Trinity Chamber gave me an introduction to who’s doing what on Main Street in Weaverville. Let me introduce you to some great people:

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“That’s the best place in town!” yelled a person driving by in a pickup as I was taking pictures of Gabriel Thompson, the chef and owner of Gabriel’s Grill and BBQ Cafe on Main Street. Gabriel is a local favorite, and almost everyone I ran into asked me, “Have you met Gabriel yet?”

Stepping inside Gabriel’s, you realize the whole setup must be a labor of community love, with many of the fixtures and furniture being donated by locals. But one glance at the menu and you realize this is anything but charity food. Peking duck tacos? Smoked lemonade? In Weaverville?

Yes! Along with amazing beef tri-tip (with secret sauce), pork ribs, killer sandwiches and much more. Thompson was born and raised in Willow Creek, but has traveled all over the United States and studied under some of the best chefs in the country before bringing his talents back to Weaverville. Gabriel’s opened right at the onset of the pandemic, but with unwavering determination and community support, Gabriel’s is now a local landmark. And rightfully so. 547 Main St.

“I’ve gained 50 pounds since opening this place because, you know, I have to make sure the ice cream and fresh waffle cones taste just right.” So says Ryan Crockett, owner of Up North Confectionery & Mercantile & Eatery. The instant smell of fresh waffles fills the store, which itself looks and feels like something out of the 1950s. Crockett and her husband moved to Weaverville in 2015, and in 2020 she decided she had enough of doing nothing during the pandemic, so she opened Up North. It’s been going like gangbusters ever since. The store is full of local and American-made goodies, T-shirts, souvenirs, 24 flavors of ice cream and as of recently, delicious grilled cheese sandwiches. Up North scoops so much ice cream that there is often a line out the door. Up North has become a local favorite spot to gather, chat and eat ice cream. 480 Main St.

A trip to Weaverville is not complete without saying hello to Michelle Myers of Trinity Arts and Crafts Supply Company. Not only is her fully stocked store an amazing find for anyone into arts and crafts, but Myers is a fantastic host with many historic Weaverville stories to tell.

30891 State Highway 3.

Nigel Skeet is originally from England. He moved to Redding 11 years ago after living in Los Angeles for 25 years. As a creative partner with the firm U! Creative and with an extensive background in photography and marketing, Nigel is committed to elevating the global presence of Northern California.

Palésa Peralta recently purchased Mountain Market Place on Main Street and together with her partner Kyle McDonald are making a go of it. Mountain Market Place is a small grocery store specializing in fresh, healthy and organic foods, and the Google and Yelp reviews say it all.

“Really great little spot in town with healthy options.”

“This place is about as great as a small local health foods store can get!” “I love The Mountain Market Place! The owners Palesa and Kyle go above and beyond to carry the best products, supplements, meats and a wide variety of organic produce.” Next time you’re in town for a hike or run, stop by Mountain Market Place and say hi to Palésa and Kyle. 222 South Main St. Trinity County is a hiker’s paradise, and many regional hikers come to Weaverville specifically to visit Roxanne Woodhouse, the owner of Shoes on Main, before they go for a hike or run. Woodhouse is an accomplished runner herself and is an expert on anything shoes, and her fully stocked store shows it.

Shoes on Main has an exceptional inventory for kids and adults, and is well worth making a shopping destination. 521 Main St. In the middle of 2021, Amy Brookins and Cala-Dece Traub decided to open Mountain Goat Kids, a small boutique featuring “new and previously loved children’s items” and has quickly become a Trinity County favorite spot for parents to buy high-quality items for a great price. 420 B Main St.

And last but not least (for this story anyway), Jean Lam, owner of Gold Rush Jewelers, is a wealth of information, and if you like hunting for one-of-a-kind and historic jewelry, this is a mandatory stop in historic Weaverville.

535 Main St. There’s is definitely a new vibe on Historic Main Street – consider, makinge it your next getaway destination. • www.CaliforniaAdventureDistrict.com JULY 2022

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Antique Cottage

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BY TERRY OLSON

simply

—P E A C H Y — G R I L L E D P E AC H C H I C K E N SA L A D

WHEN THE THERMOMETER hits 100 degrees, the last thing you want to do is turn your oven on and spend the evening in the kitchen. It’s already hot enough, for crying out loud! And turning on the oven is just going make it worse.

These are the days when a backyard grill becomes a near necessity. Fortunately, it’s also the season for fresh fruit and vegetables. So on these scorching, sweat-inducing days, ignore the oven and fire up the barbecue.

I love the taste of grilled fruit. The heat allows the flavors to intensify as the natural sugars caramelize. Juicy fruits can get even juicier, and the smoke from the grill gives everything a smoky-sweet flavor. Just about any fruit is delicious when grilled: pineapple, cantaloupe, watermelon and bananas are some of my favorites. But stone fruits are my favorite to toss on the barbecue and peaches are absolutely delicious.

The key is to not overcook the fruit – it can become mushy and too sweet, and the texture

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can be a bit odd. I recommend shopping for fruit that is less ripe than you would normally eat. The fruit should be slightly firm so it holds up on the grill. As the heat caramelizes the sugars in fruit, it also weakens the structure, so fruit that’s overripe will be more likely to fall apart.

For the best grilled peaches, cut in half and remove the stone (or pit) and cook over medium-high heat for 5-8 minutes.

This Peach Chicken Salad is the perfect summer meal. The sweet peaches, balsamic vinegar, honey, red onion and blue cheese provide a burst of interesting flavors in every bite. The fresh greens, cucumbers and cherry tomatoes give you a nice balance of summer goodness. And the grilled chicken and pecans supply the protein that makes this salad into a main entrée.

Not only is this salad easy to make and yummy to eat, but it also allows you to keep your house cooler by not using the oven. •

GRILLED PEACH CHICKEN SALAD Servings: 4 Prep Time: 20 minutes Total Time: 45 minutes

INGREDIENTS • ¼ cup balsamic vinegar • 2 T olive oil • ¼ cup honey • 2 tsp. salt • 1 tsp. pepper • 4 peaches, halved and pitted • 2 boneless chicken breasts • 5 oz. mixed greens • 1 cup cherry tomatoes, halved • ½ cup cucumber, chopped • ½ red onion, thinly sliced • ½ cup pecan pieces • ¼ blue cheese or feta cheese crumbles

INSTRUCTIONS Step 1: Combine balsamic vinegar, olive oil, honey, salt and pepper in a bowl. Mix well.

Reserve half the liquid in another container for salad dressing.

Step 2: Preheat grill to 350-400 degrees. Coat the cut sides of peaches with remaining salad dressing. Grill for 5-8 minutes over mediumhigh heat or until slightly browned.

Step 3: Remove peaches from grill. After 3-4 minutes of allowing the peaches to cool, cut them into thick slices.

Step 4: Grill the chicken over medium-high

heat for about 5 minutes until browned on one side. Flip. Brush the cooked side with dressing.

After 5 minutes, flip again and brush the other side with salad dressing. Cook until the internal temperature reaches 165 degrees.

Step 5: Remove chicken from grill. After 4-5 minutes, slice the chicken.

Step 6: Place grilled peaches and chicken into bowl. Add mixed greens, cherry tomatoes, cucumber, onion, pecans and blue cheese.

Step 7: Drizzle the salad with the reserved dressing. Mix thoroughly and serve.

Terry Olson loves culinary arts, adult beverages and hiking in the North State wilderness.

You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.

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BEAT THE HEAT AND GO OUT TO EAT!

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Happy 4th of July

WHAT’S HAPPENING

DOWNTOWN DETAILS THANK YOU FOR SUPPORTING DOWNTOWN REDDING BUSINESSES. From the 30,000-year-old animal murals in French caves to the new murals in Downtown Redding, mural art has been a part of our cultural landscape for thousands of years. Nowadays, community murals are a mode of expression for artists in every graphic style imaginable: abstract, photorealistic, surrealist, expressionist and graffiti, to name just a few. Most recently, murals have become community centerpieces that bring people together to celebrate the heritage and history of their home.

Murals are important for many reasons, but these are the top three: • Murals make our neighborhoods beautiful. They add color to building walls and streets that would otherwise go unnoticed, which is a treat for locals and tourists alike. Murals attract new local businesses, help bring customers to pre-existing locations, and boost the economy of an area. Some cities even offer walking/biking public art tours as a great way to interact with a city and its art.

• Murals encourage you to slow down and admire your surroundings. We want to stop and take a good look at murals. When we stop, we notice other things and we appreciate our surroundings, nice streets and other people.

• Murals create important conversations and act as collective thought spaces. They create conversation around a subject or a feeling through what they depict. Our districts murals add value to the district while also encouraging dialogue about how individuals can do more do enhance and enjoy the district.

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BY VIVA DOWNTOWN AND THE ENJOY TEAM

DOWNTOWN BUSINESS SPOTLIGHT Kobe Seafood and Steakhouse Teppanyaki is

a style of cooking originally conceived in Japan by the Misono restaurant chain in 1945. This cooking style was introduced to the United States in 1964, first in New York City, then spread to other parts of the country. Teppan means iron plate, and yaki means grilled. At Kobe Seafood and Steakhouse, they strive to reinvent the experience with their skilled chefs searing your meal to perfection right in front of your eyes using the choicest meats, scrumptious seafood and garden-fresh vegetables. They also serve freshly made sushi.

1300 Market Street •(530) 244-1440 • www.koberedding.net

Kobe Seafood and Steakhouse teppanyaki chef Kao and restaurant manager Rain Caputo.

The Grape Escape Customers often refer to The

Grape Escape as Redding’s hidden gem and local “Cheers.”

They bring exceptional and exclusive wines to the North State along with providing beer options supporting local breweries.

To compliment their wine offerings, they offer a full menu to include sweet and savory crepes, delicious crepe pizza, seasonal salads and other French cuisine choices. At The Grape, wine and friends are a great blend.

1824 Pine St. • (530) 244-8463

Visit Downtown Redding, to see the recent installation of the mini murals, located on the north side of the IOOF Hall along the 1400 block of Butte Street. The featured work was done by local artists Lindsay Heinzen, Jesse Jentzen, Elizabeth McClellan, Naomi Rose, Giovanni Tumino, Rae Bright and Cheri Morris..

The Grape Escape team: Back row: Richie Morris, previous owners Jim and Mary Boiselle, Tom Holvik, Front row: Tana Browning, owners Kayla Hatch and Adam Browning, Kelsie Duke.

JULY 2022

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ENJOY THE VIEW

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BY JIMMY CALLIAN

www.EnjoyMagazine.com JULY 2022

PACIFIC NORTHWEST DREAM - TRINIDAD Jimmy Callian is inspired by nature. The colors, light, water and night sky capture his imagination. Through photography he tries to capture dynamic moments using natural light. His goal is to draw the viewer into an ethereal, kinetic moment in time in order to see the world in a different and unique light, and be inspired by the moments he captures. www.jimmycallian.com Instagram - @jimmycallian

JULY 2022

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—— discover R ed Bluff —— Happy 4th of July from Elmore Pharmacy!

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MCMILLAN AWAKE IN THE DREAM tour

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SEPTEMBER 21

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JOHNNY CASH

Friday, September 16 · 7:30 pm

PABLO CRUISE

Friday, September 23 · 7:00 pm

BECOME A CASCADE THEATRE MEMBER NOW!

MEMBERSHIP DOES HAVE IT’S REWARDS… If you’re not a Member, maybe you’ve never been, or maybe you let your Membership lapse, but trust us, you’re going to want to be a Member now!

All new Membership program with many new benefits never available before, available now.

And, if you have a current Membership, regardless of when it expires, if you renew now we’ll change you over to the new program so you can take advantage of all the new benefits for the entirety of the new season!

Please see the Cascade Theatre website under “Get Involved” for all the specific Membership details at www.cascadetheatre.org

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WHAT’S COOKIN’ | RECIPE AND PHOTO BY MACI MANTY

CHOCOLATE SANDWICH COOKIES WITH STRAWBERRY CREAM CHEESE FROSTING

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J U LY 2 0 2 2 R E C I P E Cookie sandwiches are a fun way to enjoy a sweet treat, and these chocolate sandwich cookies with strawberry cream cheese frosting are sure to satisfy. The cookies are soft, chewy and full of chocolate f lavor, which pairs perfectly with the naturally colored pink strawberry frosting. This recipe comes together quickly and is the perfect way to add some extra fun to these summer days. Enjoy!

COOKIES INGREDIENTS: 1 egg

DIRECTIONS: Step 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

1 egg yolk ½ cup brown sugar, packed ⅓ cup sugar ½ cup butter, softened 1 tsp. baking powder ½ T vanilla

Step 2: In a large bowl, combine egg, egg yolk, sugars and butter and mix with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment until fully combined.

Step 3: Add baking powder, vanilla, flour, cocoa powder and cornstarch to the bowl and mix well until fully incorporated.

1 cup flour ½ cup cocoa powder ½ T cornstarch ¾ cup chocolate chips FROSTING INGREDIENTS:

Step 4: Add the chocolate chips and mix into the dough with a rubber spatula until evenly incorporated.

Step 5: Scoop the cookie dough using a regular sized cookie scoop and place on the prepared baking sheet a couple inches apart. Bake for 8-9 minutes.

⅔ cup freeze dried strawberries, finely crushed 3 oz. cream cheese, softened 2 ½ cups powdered sugar 1 tsp. vanilla 2 tsp. heavy whipping cream

PREP TIME: 20 MINUTES BAKE TIME: 8 MINUTES MAKES: 13 COOKIE SANDWICHES

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Step 6: Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 7: While the cookies cool, prepare the frosting. First, prepare the freeze-dried strawberries by adding them to a food processor and pulsing until they become fine crumbs. Set aside. Next, add the softened cream cheese to a medium-sized bowl and beat with an electric hand mixer for about 30 seconds. Add the freeze-dried strawberry crumbs, vanilla, heavy whipping cream and half of the powdered sugar. Beat together on low speed until fully incorporated. Add the remaining half of the powdered sugar until the frosting reaches a smooth consistency.

Step 8: Using an icing bag or a butter knife, add frosting to the bottom side of a cooled cookie, then sandwich the frosting in with another cookie. Repeat until all the cookie sandwiches have been made. Cookie sandwiches can be stored in an airtight container at room temperature and will stay fresh for several days.

Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.

JULY 2022

www.EnjoyMagazine.com

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—— discover R ed Bluff —— A&R CUSTOM BUTCHERING RETAIL MEATS & DELI

CUSTOM SANDWICHES BOAR’S HEAD MEATS & CHEESES SEASONINGS & SAUCES

THERE’S A WHOLE LOT MORE TO A&R CUSTOM BUTCHERING

GET YOUR STEAKS AND GET YOUR RUB ON AT A&R CUSTOM BUTCHERING AND DELI!

1055 Main St. Across From Napa Auto Parts | 530-527-6483 arcustombutchering.com

Reynolds Ranch & Farm Supply

Ask us about Frequent buyer rewards

Buy 10 Bags, 11th is free!

501 Madison St., Red Bluff • (530) 527-1622

Better he aring takes more than jus t a hearing aid

Annual Hearing Checks

Annual Hearing Aid Program “Tune-ups”

In-Office Hearing Aid Cleanings

In-Office Hearing Aid Servicing for the Life of the Instruments

When you choose to better your hearing at Redding Hearing Institute, you will gain a partner dedicated to helping you achieve your hearing potential for the life of your hearing aids.

Redding Hearing Institute AUDIOLOGY AND HEARING AIDS

226-3320

www.ReddingHearing.com 499 Hemsted, Suite A • Redding

—— discover R ed Bluff —— TRG Excavation

F O R A L L YO U R E XC AVAT I O N N E ED S!

• Brush clearing • Demolition • Septics

• Defensible Space • Site development • Private road maintenance • Build driveways and roads

FF U L B D E R ’S B BO SION TRANSMISiS nce 1987... Serving

years!

Red Bluff for over 30

3 (530) 529-449

WE RE FLASH AND REPROGRAM COMPUTER SYSTEMS. WE’RE OPEN. WE’VE BEEN HERE 30 YEARS AND WE WILL BE HERE 30 MORE!

Lic. #967399

Family owned and operated by Tom & Stephenie Gregory (530) 347-5866 • info@trgearth.com • trgearth.com Redding * Anderson * Cottonwood * Red Bluff

440 Antelope Blvd. #6

•

Red Bluff

•

bobsperformancetrans.com

SEE US FOR YOUR STREET ROD PROJECT HELP.

Reynolds Ranch & Farm Supply

33rd

ANNIVERSARY by Farmers Best Feeds PARTY Sponsored

August 13, 2022 at Reynolds Ranch and Farm Supply 501 Madison St. Red Bluff (530) 527-1622

Reps on hand • Giveaways • Door prizes Hot Dogs and Drinks support Red Bluff Little League, food provided by Farmers!

Come join us as we celebrate!

With 16 beers on tap, Round Up Saloon is a cool and friendly place to cool off this summer!

Great entertainment is lined up this summer including Pine Dogz July 27th.

Follow us on Facebook for details

★

★

ROUND •UP• SALOON Always a dog friendly environment!

610 Washington Street 530.527.9901

Not just a bar... but a fun place to be!

FARMER S MARK ET to your door

• Connecting our community with local farmers and ranches from Shasta, Butte, Glenn and Tehama counties • Sign up for a membership and have quality, fresh produce delivered to you each week, or order as needed • All producers are certified through their local ag department and guarantee top of the line items.

www.fieldtoforktehama.com

GIVING BACK | BY CLAUDIA MOSBY

social hour

O U T A N D A B O U T S H A S TA C O U N T Y THIS MONTH , Enjoy talked with with Pam Copeland, the Executive Director of Out and About Shasta County, a non-profit organization that provides community-based social and recreational opportunities to people with developmental disabilities.

ENJOY: How did Out and About Shasta County start?

COPELAND: A group of parents who had been taking their children to Special Olympic activities, sometimes with other children, thought that having a program that would take their kids out for activities with peers would help empower them to be more independent and also give the parents some respite time. The program came together in June 2008 as Out and About Shasta County.

ENJOY: Your program strives to balance social and recreational activities with volunteer and employment opportunities. What type of activities are popular?

COPELAND: Participants attend plays and concerts at a variety of locations, including the Cascade Theatre, Redding Civic Auditorium (where last month a group of participants attended a ZZ Top concert), Riverfront Playhouse and Axiom Theatre. We host gambling trips to Win River Casino, go to the movies, bowling, miniature golfing.

ENJOY: What’s the age range of your participants?

COPELAND: We have people between the ages of 18 and 80 in the program.

ENJOY: Volunteerism is another aspect of Out and About Shasta County. What causes have participants supported?

COPELAND: They’ve served as bell ringers for the Salvation Army and stuffed bags for the Think Pink event. The past couple of years, opportunities have been slim with COVID. During that time, we had wonderful parents who would bring them to the park for a picnic and outdoor games.

ENJOY: How do participants find the Out and About Shasta County program?

COPELAND: All participants must be clients of Far Northern Regional Center and be referred to us by their service coordinator to be placed on a waiting list. It can take a while to get into the program, from several months to several years, depending on the circumstances.

ENJOY: How many participants do you have?

COPELAND: We can take up to 36 participants but are currently at 30 due to staffing. It’s been hard to find staff people since the pandemic.

ENJOY: How does Out and About Shasta County empower participants?

COPELAND: By giving them the freedom to choose their own activities, to go out and have fun (safely) with their friends and peers without their parent or caregiver present, fosters feelings of greater independence.• www.outandaboutshastacounty.com

Claudia Mosby is a Redding-based freelance writer. She is the founder and director of The Expressive Spirit, a wellness company in Mt. Shasta offering spiritual direction, arts and nature-based activities and consultancy for grief and loss.

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Neighbors Helping Neighbors Shasta Association of REALTORS ® Professional Real Estate Community - MLS Service

Shasta Association of REALTORS® and YPN Dessert Auction helped raise more than $16,000 for

The Alyssa Araiza Wings of Angels Fund.

The members of Shasta Association of REALTORS® and YPN are proud to be actively involved in our community and happy to assist with non profit organizations.

Also pictured: Title Sponsors Members 1st Credit Union and Richard Nance Real Estate Team, small photo above left

840 Remor St. (530) 223-0410 shastamls.com

1261 Market Street Redding, CA 96001