Community: Women Take the Vote

TEXT AND PHOTOS BY DIXIE LOBMEYER

The year 2020 marks the 100th anniversary of the year that Congress ratified the 19th Amendment and granted women the constitutional right to vote.

Before the women’s suffrage movement, women in the United States were looked down upon socially, economically and politically. Viewed as inferior, women were denied many rights, including the ability to own or inherit property, serve on juries, sign contracts or vote in elections.

The first women’s suffrage organizations, the National Woman Suffrage Association (NWSA) and the American Woman Suffrage Association (AWSA), were created in 1869 to liberate women. But the two organizations were divided over the 15th Amendment, which guaranteed African-American men the right to vote. The NWSA opposed the amendment because it did not grant these freedoms to women, while the AWSA accepted it as a step in the right direction. In 1890, the competing organizations merged to create the National American

Woman Suffrage Association (NAWSA) and began to operate as a political pressure group. The movement gained traction after actively cooperating in the war effort during World War I, winning over the support of President Woodrow Wilson.

“We have made partners of the women in this war.… Shall we admit them only to a partnership of suffering and sacrifice and toil and not to a partnership of privilege and right?” Wilson challenged Congress during a speech in the Senate chamber, the second president to personally appear before the Senate.

At this time, the House had sent a suffrage bill to the Senate, but it failed to pass by one vote. It wasn’t for another year, after Tennessee became the 36th state to ratify the 19th Amendment to the U.S. Constitution, until women earned the right to vote, ending the 72-year fight.

A century later, our nation takes this opportunity to commemorate this milestone by reflecting on the suffragists' struggle and highlighting the importance of equality. The American Association of University Women (AAUW) and the California League of Women Voters (LWV) continue to fight for women’s rights on the local, state and national levels. Members follow their respective organizations’ mission statements: “to encourage informed and active participation in government,” as well as “advance gender equity for women and girls through research, education and advocacy.”

Central Valley chapters of the AAUW and LWV hosted a joint meeting in January's open to the public, to celebrate the centennial of women’s suffrage, complete with lunch and local author Angelica Shirley Carpenter as guest speaker.

It was through her service as president of the International Wizard of Oz Club that Carpenter, a retired librarian specializing in adult literature and founding curator of the Arne Nixon Center for the Study of Children's Literature at California State University, Fresno, was introduced to the subject of her latest book, "Born Criminal: Matilda Joslyn Gage, Radical Suffragist."

AAUW members carried picket signs advocating women’s rights and chanted “votes for women” as they made their way to the front of the room and set the scene. Carpenter introduced Matilda Joslyn Gage, mother-in-law of "The Wonderful Wizard of Oz" author L. Frank Baum, to a crowd dressed in suffragist attire and sashes, gathered around tables decorated with yellow roses to represent those worn by suffragist Tennessee lawmakers when the state ratified the 19th Amendment.

Gage’s heroic efforts as a leader during the first five decades of the women’s movement inspired the young American heroine, Dorothy, at the center of Baum's iconic children's novel. An activist that fought alongside, and sometimes in opposition to Susan B. Anthony, Elizabeth Cady Stanton and Carrie Chapman Catt, Gage believed in equal rights for all, regardless of race or class. Deliberately written out of history after her 1898 death by an increasingly conservative suffrage movement, she became the eponym for “the Matilda Effect,” referring to the tendency to deny women credit for scientific invention. Carpenter sets out to write Gage back into history as she uncovers her life story and the conflict between those fighting for the rights of women.

The year 2020 is not only a significant one for this anniversary of women’s rights, but a promisingly monumental year for women in regards to voter turnout and electorate. The November 2018 election is widely recognized for its historic voter participation that elected

The United States Census Bureau reports that turnout among young voters (age 18 to 28 years old) increased a shocking 16 percent, “the largest percentage point increase for any age group.”

As women have historically turned out at higher rates than men in every presidential election since 1980, this year’s election, following a year of suffrage celebration, is forecast to continue this trend.

As Barry Burden, professor of political

science at the University of Wisconsin

Madison and co-founder of the university’s

Election Administration Project, stated

on Twitter, “The future (of voting) is

apparently female.” L

RECIPES BY CHEF JAMES JESSEN, BISTRO DI BUFALA, VISALIA | PHOTOS BY FRANK MIRAMONTES, DMI AGENCY

If you once thought that oranges were only for juicing, think again. This month, Bistro di Bufala's owner and head chef, James Jessen, and his crew (Chef Joy Cho, Pastry Chef Lisa Bacc, and mixologist Jacob Mejia) are sure to knock your citrus season socks off. Dinner invitation, anyone? We'll be right over.

PAN-SEARED DUCK WITH BLOOD ORANGE SAUCE & CITRUS SALSA

INGREDIENTS 4 boneless skin-on duck breasts Kosher salt 3 tablespoons clarified butter

DIRECTIONS With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/4 inch apart.

Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

Place duck breasts, skin-side down, in a cold nonstick sauté pan.

Place pan over low to medium-low heat.

Add clarified butter.

To keep the edges from curling up, press duck breasts down with a weight (I used a small flat cast-iron lid).

After about 5 minutes, the fats should begin to gently bubble.

Maintain the gentle bubble of fat, baste the breast once, then remove the excess rendered fat and butter.

Throughout the cooking process, the fat will keep rendering; keep spooning out, leaving the pan relatively dry.

Continue cooking until the skin is golden brown.

Total cooking time will be about 12-15 minutes or until the internal temperature reaches 120 degrees fahrenheit.

Increase heat and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side.

Medium rare will be at 130F on an instant-read thermometer.

Remove duck from pan and set aside to rest. BLOOD ORANGE SAUCE

INGREDIENTS 1 cup brown sugar 1 cup red wine vinegar 3 tablespoons minced shallot 3/4 cup Grand Marnier, orange liqueur 5 blood oranges, exhausted 1 1/4 cup of mild chicken stock 1 teaspoon of xanthan gum

DIRECTIONS In a small sauce pan, combine sugar, vinegar and shallots, and cook over medium heat until reduced and syrupy.

Add Grand Marnier liqueur and continue cooking and reducing for 3 additional minutes.

Whisk the thickener into the blood orange juice and chicken stock, add to the pot and reduce the heat, simmer until thickened.

Season to taste with salt and pepper, strain and keep warm. SALSA

INGREDIENTS 3 to 4 pieces of citrus using different varieties (I used Daisy mandarin, oro blanco grapefruit and Chandler red pummelo) 2 tablespoons minced cilantro 2 tablespoons Julie and sweet red onion 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon fresh black pepper 1 teaspoon red chili flake

DIRECTIONS Prepare citrus using supremes only. Cut into bite-size pieces.

Combine all other ingredients; adjust taste to your liking. (If you want it to be stronger on the citrus side, you can add zest from the fruit, or make it spicier or milder on the chili side.)

CITRUS & GOAT CHEESE SALAD WITH PISTACHIO VINAIGRETTE

SALAD INGREDIENTS 8 cups baby arugula 1 small head of radicchio 2 small heads of Belgium endive 1 bulb of fennel, shaved on a mandolin or thinly sliced Small goat cheese log rolled in 1/4 cup finely chopped roasted pistachios

DIRECTIONS Wash and dry all the greens and gently toss with shaved fennel, arrange on plates, garnish with goat cheese wheels and drizzle generously with vinaigrette. VINAIGRETTE INGREDIENTS 1 tablespoon grapefruit juice 1 tablespoon orange juice 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon champagne vinegar 1 tablespoon minced shallot 1 tablespoon minced parsley 1 tablespoon minced tarragon 3 tablespoons extra virgin olive oil Quarter cup of chopped pistachios Kosher salt and fresh ground black pepper

DIRECTIONS Combine the first eight ingredients in a mixing bowl. Slowly mix in olive oil while drizzling, mixing pistachios. Salt and pepper to taste.

INGREDIENTS 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup chilled unsalted butter, diced small 1/4 cup chilled shortening, in pea-sized pieces 3 tablespoons ice cold water

DIRECTIONS Preheat oven to 350 degrees.

In a large bowl, combine flour and salt.

Using a pastry knife or pastry cutter, incorporate butter into flour mixture until butter is in quarter-sized pieces. Add shortening, coat with the flour mixture and incorporate until the mixture forms pea-sized pieces (some big chunks are okay).

Drizzle half of the ice water into the flour mixture to begin to form the dough.

Continue to add the water 1 tablespoon at a time, mixing in until the dough comes together but is not wet when pressed. (Try not to overwork the dough or it will become tough.)

Once the dough is ready, roll out and place in your favorite deep-dish pie pan.

Dock the dough lightly by piercing the bottom and sides with a fork. Cover with plastic wrap and place in the freezer for 30 minutes.

Take the pan out of the freezer and line the dough with a piece of parchment or foil 2 inches larger than the pan.

Fill with pie weights, beans or rice.

Bake for 25-30 minutes. Remove from the oven and, using edges of the parchment or foil, carefully lift the pie weights from the pan.

Put the pan back in the oven and reduce the temperature to 325 degrees, bake for 10 minutes more, until golden brown.

Remove from the oven and allow to cool completely.

LEMON CREAM FILLING

INGREDIENTS 2/3 cups sugar 1/4 cup cornstarch 2 1/2 cups milk 3 large egg yolks, lightly beaten 3 tablespoon lemon zest Pinch salt 1/2 cup freshly squeezed lemon juice 2 tablespoons unsalted butter, at room temperature 1 Butcher and Baker pre-baked pie crust (makes one 9- to 10-inch-deep dish pie crust)

TOPPING INGREDIENTS 1 pint heavy whipping cream 1/3 cup sugar

DIRECTIONS Whisk 2/3 cup sugar and the cornstarch together in a medium saucepan.

Add the milk and whisk until smooth.

Add the egg yolks, zest and salt, and cook, stirring constantly over medium heat until thickened enough to coat the back of the spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Cover the filling with a piece of plastic wrap, touching the filling to prevent a skin from forming.

Place in refrigerator and cool completely.

Pour heavy whipping cream and 1/3 cup of sugar into the bowl of a stand mixer.

Whip at medium to high speed until stiff peaks form.

Set aside.

Take dish with pre-baked pie shell in it and pour in chilled lemon filling.

CARAMELIZED BUTTERNUT SQUASH SOUP WITH CARA CARA ORANGES & PARMESAN REGGIANO

INGREDIENTS 3 1/2 pounds butternut squash, trimmed 2 large carrots, peeled and diced 6 tablespoons extra virgin olive oil 4 cloves of garlic, minced 1 large yellow onion, building chopped 1 large jalapeño, minced 1 pasilla chili, minced 6 cups vegetable stock 1 cup bergamot sour orange crème fraîche 2 cara cara oranges; zest one and juice both Parmigiano-Reggiano

DIRECTIONS Preheat oven to 350 degrees.

Quarter the butternut squashes, remove seeds (and reserve); arrange cut squash on a baking sheet pan, season with salt and pepper, and drizzle with EVOO.

Roast until lightly browned, approximately 45 minutes.

Scrape cooked flesh away from skin and set aside; discard skin.

Wash butternut squash seeds and soak in warm water for 30 minutes.

Drain, dry and toss in olive oil. Salt and pepper to taste.

Toast until golden brown in oven.

Set aside for garnish.

In a medium-sized stock pot, heat the remaining 2 tablespoons of olive oil, add garlic, onion and chili, and cook until softened but not browned.

Add vegetable stock, raw carrot and

ROSEMARY TOM COLLINS

INGREDIENTS 3/4 ounce rosemary simple syrup 2 ounces of your favorite gin 1 ounce fresh lemon juice

DIRECTIONS Place in shaker with ice; vigorously shake.

Strain into collins glass and top with a splash of club soda.

Garnish with citrus peel. L

bring to a boil, then add cooked squash and simmer for 40 minutes.

Purée soup with an immersion blender until very smooth.

Add juice, zest and 3/4 of the crème fraîche.

Serve in soup bowls and garnish with the remaining 1/4 cup crème fraîche, toasted seeds and Parmigiano-Reggiano.

PHOTOS BY FRANK MIRAMONTES, DMI AGENCY

TEXT BY LISA MCEWEN

As many grandparents can attest, the arrival of grandchildren sparks a desire to create moments and memories like no other force of nature. For Barry and Donna Sommer, the birth of two granddaughters encouraged them to look beyond the walls of their home and up into the stately oak trees that surround their 2.5-acre forested property.

“How nice would it be for them to have their own special place?” Barry explained. “We had always wanted to build something high up in one of our trees so we could get a clear view of the Sierra.”

As construction projects go, a simple design soon morphed into something more complex and contemporary. It also presented an opportunity for Barry, a psychologist, to put his carpentry and architectural skills to work.

“Soon, it became another wonderful project to invest in,” he said. “It created time and focus at home for me, and a chance to do work that I don’t get to do in my regular job.”

In tackling this project, the Sommers ended up building the first permitted treehouse in Tulare County. This included verifying with an arborist that the tree — a Valley oak — is healthy enough to live another 100 years. The project also required the expertise of a structural engineer who could pour the concrete and fabricate, weld and install the structural “bone” needed to support what amounts to a tiny house 25 feet aboveground, in the canopy of the gorgeous century-old tree.

Photo by Zach Green Films

During construction, at the urging of their daughter, an employee of Airbnb, the Sommers decided to also offer the treehouse to guests from around the world on their way to Tulare County’s main draw — Sequoia and Kings Canyon National Parks. This has blended well with their past as Servas hosts. Servas is an international, nonprofit and nongovernmental network of hosts and travelers, founded after World War II in an effort to build world peace and understanding of cultures.

“We have met people from all over the world,” Barry said, both through Servas and in the past six months through Airbnb. “Our treehouse guests are here to see the parks. They love the proximity to the parks as well as to downtown Visalia, which is very appealing to foreigners. They love the restaurants and nightlife of downtown.”

The 400-square-foot, modern, energyefficient treehouse was designed by Visalia architect Sharon Sheltzer. In September 2018, the Sommers had their permit and construction could begin. At this point, building the treehouse became a weekend-warrior type of project. “Every Saturday and Sunday, we were building whatever needed to be done,” Barry said.

Friends and construction professionals pitched in, including Ron Overaker, retired owner of Structures Plus in Tulare, who oversaw the building as project manager, as well as Ryan Snyder and Robert Wood. Merced Doria, a friend from Lindsay, and Jose Estralla also provided help and heavy lifting. After all, each piece of material had to be hoisted up the tree 25 feet or more using heavy building equipment.

Today, a gorgeous set of handcrafted stairs guides guests up the tree and, to protect those stairs, a small dumbwaiter carries suitcases and groceries to the top, a fun project that son-in-law Dustin Cram helped design, engineer, build and install.

Even though the treehouse was a small project, it came with its own set of big challenges. After it cleared the hurdles of the permitting process, another springtime challenge buzzed in with the citrus bloom — swarms of bees. At 25 feet high, the treehouse was a comfortable location for them to set up camp.

Now offering NO INTEREST FINANCING See store for details.

beekeeper was called to remove the nests, but Barry had to repair some damage that was done.

Once the structure was complete, decorating the interior was quick and easy, as there is just a bedroom, bathroom and kitchenette.

The Sommers continued with a natural decor, seamlessly blending interior and exterior views with maple flooring and custom-designed furniture made by Travis Rupp of Visalia. Barry constructed a light fixture with mulberry branches he found on the property; it rests like a headboard.

One should note that guests have a bull’s-eye view into Sequoia National Park from the veranda of the treehouse, with Castle Rocks, Moro Rock and

Sawtooth all visible on a clear day.

The structure is also “smart,” as in all electronics are operated with the help of Amazon’s Alexa. At the sound of a command, lights, the miniature Napoleonbrand fireplace and even the microwave can turn on or off.

One item that guests won’t see: a television. “That was intentional,” Barry said.

In June 2019, granddaughters Noah and Shonna arrived from their home in Portland, Ore., and finally climbed up the stairs and spent the night with their grandmother in the treehouse, its first-ever inhabitants.

With their help, final touches, such as window treatments on the east-facing sliding glass doors, were added. The sunrise is especially bright at 25 feet in the air!

Since then, the treehouse has been rented every weekend through Airbnb — so busy that even Barry and Donna have not had the opportunity to spend the night in it yet.

And for fun, the Sommers donated a night in the treehouse for the Sequoia Symphony’s September “Moonlight and Music” fundraiser.

Looking back on the 10-month project, Barry said he enjoyed every aspect of the process and appreciates the time spent with friends and fellow craftsmen to create a special place for not only world travelers but also friends and their granddaughters.

“Ultimately, there were a lot of laughs and no one got hurt,” he said. L