Food & Drink Issue
MONDAY-THURSDAY:11AM-2PM | 4PM-8:30PM FRIDAY & SATURDAY :11AM-2PM | 4PM-9 PM SUNDAY: 4PM-8PM
A Word From
The Editor
May has arrived, bringing with it warmer days, the promise of summer, and that special day we set aside to honor the mothers in our lives. It feels particularly fitting, then, that our May issue is dedicated to the vibrant world of food and drink here in our community. Because if you think about it, what’s more fundamental, more nurturing, than the food that sustains us and the love that guides us?
Often, our mothers are our first source of nourishment – in every sense of the word. They feed our bodies, yes, but also our spirits, our dreams, and our sense of belonging. This connection between maternal love and the act of feeding resonates deeply with me. I grew up in a house where dinner around the table was part of our everyday. My mother, carrying on a tradition instilled by her own mother (Hi Grandma, I know you’re reading!), made sure we gathered every single night. Some of my most cherished memories were made around the table; the conversations, the laughter, the occasional squabbles, and the simplicity of being together.
It turns out, this isn't just nostalgia. Research consistently shows that families who regularly share meals tend to have stronger relationships, better communication, and overall greater well-being. That shared time is powerful – it’s where traditions are passed down, days are unpacked, and bonds are strengthened. It’s a cornerstone of family life, and perhaps, a cornerstone of a thriving community.
This issue is a celebration of that very spirit; the way food and drink nourish us, body and soul, and bring us together. We’re thrilled to feature some fantastic local spots that embody this. We raise a glass with the folks at Salty Walrus, exploring the craft and community spirit behind their unique brews. We savor the daily ritual and connection found in a perfectly brewed cup at Component Coffee House. And we spice things up with a fantastic Agua Picante Cocktail recipe from our friends at Quesadilla Gorilla. Intriguingly, this cocktail features Mezcal, a spirit derived from agave, which ties beautifully into our "GoodGround" feature this month, highlighting a California agave grower right here in our region.
From the locally grown ingredients to the passionate brewers, baristas, and chefs who share their talents, this issue is packed with stories that celebrate the rich culinary landscape of the Valley.
So, as you dive into this issue, I hope you find inspiration to gather your own loved ones around the table to share a meal, a story, a moment.
Warmly,
SAM JUSTICE
Co-founder | Root Creative Marketing
Creative Editor | Lifestyle Magazine
Contributors
April 2025 May 2025
Stephanie Steelman EXECUTIVE EDITOR
Dakota Jacobi PHOTOGRAPHER / SALES
Lauren Walters MANAGING EDITOR
Josh Aleman GRAPHIC DESIGNER
Daniel Borgatto GRAPHIC DESIGNER
Ricky Dorame PHOTOGRAPHER
Marissa Carpenter CONTENT EDITOR
Scan here to read more about our monthly contributors, see a list of rack locations, or to sign up for a monthly subscription.
Terry Ommen HISTORIAN
WOOLF'S WILD WEST AGAVE:
Pioneering California's Next Spirit
WORDS BY LIFESTYLE
PHOTOS BY ROOT CREATIVE MARKETING Good Ground
The Woolf Family
Golden State
For over four decades, the Woolf family has been a pillar of California's agricultural community, growing everything from almonds and pistachios to tomatoes and garlic. But now, they are taking on an innovative challenge that no one has attempted on a commercial scale: growing agave plants in the Golden State.
The company was founded in 1974 by Stuart Woolf’s father, and since then, Woolf Farming has been a trusted name in agriculture. Today, Stuart and his son, Jack Woolf, are leading the family's newest agave farming venture.
While the sun-drenched fields of Mexico have long been synonymous with the spiky blue-green agave, the Woolfs are betting on California’s potential to become a new frontier for this resilient crop. It’s a commitment that stretches beyond a single season; most agave varieties require a patient six to seven years to reach maturity, a testament to the family’s long-term vision.
This isn’t just about introducing a new crop; it’s about adapting to a changing environment. As Stuart Woolf explains, the converging factors of “great soil, a similar heat climate to Mexico, and now a significant water shortage” make agave an increasingly compelling alternative for California farmers. The very challenge of dwindling water resources, which has long defined California agriculture, is the
catalyst for this audacious undertaking. “We used to have plenty of water,” Stuart notes, highlighting the shift toward inventive solutions.
Jack Woolf has immersed himself in the intricacies of agave cultivation, traveling to Mexico to absorb centuries of knowledge. He stands as one of the few large-scale growers venturing into this unproven territory. Currently, the Woolf family is cultivating an impressive 450 acres, experimenting with over a dozen different agave varietals. Among the varietals being planted on a larger scale: Yolo, Espadín, and the coveted Weber Azul, from which authentic tequila is crafted.
Looking to the future, the family has an interest in distillation. However, much like how sparkling wine can only be called “Champagne” if it is made in the region of Champagne, France, any spirit distilled from their California-grown agave cannot be labeled as “tequila” or “mezcal” due to the legally protected Denomination of Origin (DO) status held by Mexico. These names are reserved for spirits produced in specific regions of Mexico under strict regulations. Instead, should the Woolfs venture into distillation, their product would likely be marketed as “agave spirit.”
Their primary focus, however, remains on providing a viable, droughttolerant crop option for their fellow farmers. With a single mature agave plant capable of yielding enough raw material for approximately 10 bottles of spirit, the potential impact on the agricultural landscape is significant.
The Woolf family’s foray into agave farming is more than just planting a new crop; it’s a testament to their adaptability, and their deeprooted commitment to the future of California agriculture. As these spiky pioneers mature under the California sun, they represent a bold step towards a more resilient and diverse agricultural landscape, proving that even in the face of challenges, new and exciting possibilities—and potentially a new category of American agave spirit—can take root.
Sun-soaked sips
With a twist of heat and hibiscus
from the
Cocktail
INGREDIENTS
- 2 OZ JALAPEÑO TEQUILA, SUCH AS HORNITOS
- 1½ OZ CUCUMBER
- 1/2 OZ PINEAPPLE JUICE
- 1/2 OZ LIME JUICE
- 1/2 OZ AGAVE SYRUP
- TAJÍN OR CHILI-LIME SALT
INSTRUCTIONS
- RIM A ROCKS GLASS WITH TAJÍN OR CHILI-LIME SALT. FILL WITH ICE AND SET ASIDE.
- IN A SHAKER, ADD JALAPEÑO TEQUILA, CUCUMBER, PINEAPPLE JUICE, LIME JUICE, AND AGAVE SYRUP.
- ADD ICE AND SHAKE WELL FOR 10-15 SECONDS UNTIL CHILLED.
- STRAIN INTO YOUR PREPARED GLASS OVER FRESH ICE.
- ADD A CUCUMBER SLICE, PINEAPPLE WEDGE, OR A THIN JALAPEÑO RING FOR GARNISH.
AGUA PICANTE
Mocktail
Recipes by Mauricio Perez, Quesadilla Gorilla
INGREDIENTS
- 2 OZ HIBISCUS TEA
- 1/2 OZ GUAVA PURÉE
- 1/2 OZ PINEAPPLE JUICE
- 1/2 LEMON, JUICED
- 1/2 OZ AGAVE SYRUP
- 2 OZ TONIC WATER
- EDIBLE FLOWERS OR LEMON TWIST FOR GARNISH
INSTRUCTIONS
- FILL A GLASS WITH ICE AND SET ASIDE.
- IN A SHAKER OR MIXING GLASS, COMBINE HIBISCUS TEA, GUAVA PURÉE, PINEAPPLE JUICE, LEMON JUICE, AND AGAVE SYRUP.
- ADD ICE AND STIR OR SHAKE GENTLY UNTIL WELL COMBINED AND CHILLED.
- STRAIN INTO YOUR PREPARED GLASS AND TOP WITH TONIC WATER.
- ADD AN EDIBLE FLOWER OR LEMON TWIST FOR GARNISH.
Mocktail
agave fields
Photos by Beth Visuals
ROSITA
Sourced, Stirred & Served Loca L ly
BAKER | KATHY SING
Kathy’s
Kernels
Lifestyle:What inspired you to start Kathy’s Kernels?
Kathy: Several things inspired me to start Kathy’s Kernels. A little background—I became a licensed Cottage Food Operator in 2014, originally making gourmet caramel corn from my home kitchen until selling that division in 2024. The main catalyst was my
What’s the key to the perfect rice crispy treat?
Without giving away all my secrets—salt is key to balancing the sweetness of the marshmallows. Browning the butter and, of course, lots of love goes into each one.
Most unexpected ingredient that takes rice crispy treats
Favorite way to enjoy them (besides the classic squares)?
Fresh out of the bowl—warm and gooey! I typically make 3x3x2-inch squares, but they can also be molded into cake pop-style balls and dipped in chocolate and sprinkles—kids love them! Bite-sized pieces on sticks make great wedding or shower favors, and fun molds with a chocolate layer and sprinkles add a creative touch. So many flavors and variations make the classic crispy treat
LOCAL ARTISANS OF FOOD & DRINK
COFFEE ROASTER | JON + GREG
c omponent
Lifestyle:What makes a great cup of coffee?
Greg: Greatness = equity. A great cup cannot go without ethical sourcing; producers at origin deserve a fair wage. Next- much like a fine wine, growing conditions of the varietals, cultivation, harvesting, and processing through milling and drying. Roasting the coffee breaks down the chemistry of the bean and unlocks all that inherent flavor, and if done just right, can yield some amazing flavor compounds. Your environment can also really make or break the way you experience said flavors.
Lifestyle:#1 mistake people make with home espresso?
Greg: Trying to do too much at once. I focused solely on caramel corn for three years before adding anything new. Mastering one product first helps you refine it, build a following, and establish your brand. Once people know and trust your product, you can gradually introduce new items and learn what sells best.
Lifestyle:If you could only drink one coffee origin forever?
Greg: Ethiopia Guji Washed 5ever.
Lifestyle:An underrated brewing method?
Greg: That old french press you have collecting dust in the top cupboard with your Nalgene from 2012. It's amazing what you can get with such a simple device when you focus on grind size, temperature, time, and ratio of coffee to water.
Lifestyle:Best coffee + food pairing?
Greg: Many core memories were created over a brewed coffee and an everything bagel, covered with cream cheese and himalayan salt.
VODKA | MAJOR ROGERS
la K e bottom
Lifestyle:What inspired the creation of Bulldog Bread Collective Vodka?
Major: Partner Craig Hartman is a Bulldog fan to the bone. He gives generously from his own pocket each year to benefit the University. He wanted to create something that people across the Valley could enjoy while also supporting the Dogs. As an alum of the University myself, I’m excited about the potential this endeavor brings.
Lifestyle:Why choose grapes as the base for this vodka?
Major: Here’s the deal—if grapes could grow everywhere, the world would make vodka from them. But grapes can only be grown regionally, which limits their use. California has the ability to grow premium grapes, allowing us to produce a world-class vodka from them.
Lifestyle:How does each bottle support Fresno State studentathletes?
Major: We researched what a fair donation from each bottle sold would be. Industry and collective suggestions ranged from $0.50 to $1.50 per bottle. We chose to donate $3.00 per bottle back to the NIL, because our goal is to elevate Fresno State—before profit.
Lifestyle:What’s the best way to enjoy Bulldog Bread Collective Vodka?
Major: Typically, only a spirit aficionado would consider drinking vodka neat. We’ve changed that. It’s incredibly smooth and glutenfree. Try it on the rocks for a quick pick-me-up or enjoy it in your favorite mixed drink or cocktail.
Lifestyle:Any future collaborations or products in the pipeline?
Major: Yes! Locally, Bueno Beverage has signed on to be the exclusive distributor in Tulare and Kings County. Thanks to this opportunity, we’re excited to develop and produce other alcohol options for the Valley. Gin—which is experiencing a cocktail comeback—is next on our list, along with moonshine and more to follow.
REPEAT STIR, SIP
MAY BRINGS LONGER DAYS, FRESH FLAVORS, AND MOMENTS MADE FOR MUSIC. WE’VE CURATED A PLAYLIST THAT CAPTURES THE SEASON’S RHYTHM—WARM, EASY, AND ENDLESSLY SIPPABLE. FROM MELLOW INDIE TO GOLDEN-HOUR GROOVES, THESE TRACKS ARE DESIGNED TO ELEVATE SLOW DINNERS, BACKYARD HANGS, AND WINE POURED JUST RIGHT.
SCAN. PRESS PLAY. LET SPRING SET THE TONE.
WORDS BY ROOT CREATIVE MARKETING STAFF
KEEP IT CRISP, KEEP IT COASTAL
SALTY WALRUS LANDS IN VISALIA WITH CHILL VIBES & CRUSHABLE BREWS
Words by Lifestyle Staff
Photos by Peter Amend & Salty Walrus
THE LEGEND BEHIND SALTY WALRUS
Born from the salty air and sun-soaked surf of San Diego, Salty Walrus Brewing Co. was created by Christian Carter and Will Peltzer, two passionate brewers with a shared love for fun adventure and good beer. The brand is inspired by a Southern California legend named Patrick, a free spirit with a bushy mustache who lived life boldly and never took things too seriously. Patrick’s carefree spirit combined with Christian and Will’s brewing expertise laid the foundation for Salty Walrus.
Though the brewery’s roots are steeped in the laid-back surf culture of Southern California, Will and Christian are bringing that same bold spirit to Visalia. They’re blending coastal energy with the agricultural richness of the Central Valley, focusing on a farm-toglass approach. Their beers embody both the easy-going attitude of the beach and the hard-working ethos of their Central Valley roots.
With a focus on creating quality, approachable craft beer, Salty Walrus is a brewery that’s truly an experience, a celebration of the unexpected, and a tribute to the legend that started it all.
THE HERE AND NOW
For Christian and Will, bringing Salty Walrus Brewing to Visalia is more than simply opening a brewery. They desired to create a space that blends their love for craft beer with the community that shaped them. While San Diego gave them their start in brewing, Visalia is home. Here, they’re both introducing great beer and infusing the Valley with the adventurous, welcoming spirit that inspired their brand.
Step inside Salty Walrus, and you’ll find far more than a taproom. The goal is to capture that coastal state of mind—laid-back, vibrant, and full of life—while staying true to their Central Valley roots. They’re offering patrons a refreshing escape, where the beer is cold, the vibes are good, and the experience is always memorable.
Their Visalia brewery may be opening soon, but Salty Walrus beer has already been making waves around town. You can find their signature brews at local restaurants, bars, and liquor stores, allowing beer lovers to imbibe all over Visalia. Whether you stop by the taproom or grab a pint elsewhere, Salty Walrus is here to stay.
THE
ROAD AHEAD
With the grand opening on the horizon, there’s plenty to be excited about. Alongside their core lineup, Christian and Will are rolling out four brand-new brews to mark the occasion, ensuring there’s something fresh to try for longtime fans and newcomers alike. Expect an opening packed with great beer, good company, and the kind of energy that turns a brewery into a local staple.
But this is just the beginning. Salty Walrus has big plans, and while they’re keeping some details under wraps, one thing is certain—their journey is only gaining momentum. With the community’s support, the brewery’s future is wide open, and Christian and Will are ready to see just how far this wave will take them.
THE SALTY WALRUS EXPERIENCE
FROM THE FOUNDERS
WHAT BEER WOULD YOU RECOMMEND TO FIRST-TIME SALTY WALRUS DRINKERS?
CHRISTIAN We strategically designed our core beer lineup to serve the masses first—whether you’re a seasoned craft beer connoisseur or just getting into it you really can't go wrong with any Salty Walrus beer. I usually recommend our Hazy IPA, I’ve Seen Better Haze. It’s super approachable with low bitterness and packed with tropical, fruity notes. Even folks who say they’re not IPA people end up loving it. It’s just a fun beer for all.
WILL If you’re not so familiar with craft beer, I’d recommend starting with some of our lighter lagers and easing your way into the rest of our crushable lineup. If you are familiar with craft, you gotta try our Hazy IPA. You really can’t go wrong with any beer you decide to put back!
WHAT’S
YOUR PERSONAL FAVORITE BREW FROM THE SALTY WALRUS LINEUP, AND WHY?
CHRISTIAN Lately, I’ve been reaching for Boho Babe, our Bohemian Pilsner. It’s super crisp, refreshing, and just easy to drink—perfect for these long Central Valley days. There’s this subtle floral hop character and a smooth finish that makes it stand out. It’s got that “endless summer” feel, which really fits our vibe: laid-back, local, and rooted in quality.
WILL My answer to this question seems to change throughout the year. As of right now I would also say that our Bohemian Pilsner called “Boho Babe” is my go to. At 4.1% ABV and its slight breadiness, it goes down a little too easy.
DESCRIBE SALTY WALRUS BEER IN THREE WORDS.
CHRISTIAN Crisp. Crushable. Laid-back. At the end of the day, we brew what we like to drink: crisp, crushable West Coast-style ales and lagers. Beer that doesn’t take itself too seriously, but is still built on quality. It’s that blend of Central Valley grit and coastal soul, just like us.
WILL Approachable. Balanced. Easy-drinking. At Salty Walrus, we keep it simple: Make good beer that people actually want to drink. For me, that means crisp lagers, bright West Coast IPAs, and beers that go down easy after a long day. We’re not trying to overcomplicate things—we just brew with intention, and let the beer speak for itself.
Sponsored Content
Flavor & Community
Dining Hotspots in Downtown Visalia
K Seoul Bowl
227 E Main St Mon-Sat 7am-9pm
A vibrant Korean eatery serving flavorful rice bowls, sushi, and boba drinks in a fast-casual setting perfect for downtown dining.
@k_seoul_bowl_visalia
Bistro Di Bufala
208 W Main St
Tue-Sat 11am-2:30pm, 5-9pm Sun 10am-2:30pm bistrodibufala.com
Charming Italian bistro offering handmade pastas, wood-fired pizzas, and elegant wines in a cozy, stylish space on Main Street.
@bufalaonmain
Left of Center
699 Center Street
Mon-Fri 11am-2pm Wed-Thu 5-8pm Fri-Sat 5pm-9pm leftofcentervisalia.com
Modern American fare with a creative twist, craft cocktails, and a chic interior—ideal for lunch dates and evening gatherings.
@leftofcentervisalia
The Vintage Press
216 N Willis St Mon-Sat 11am-1:30pm, 5-9pm Sun 10am-1:30pm, 5-8:30pm thevintagepress.com
An upscale dining destination known for refined service, classic dishes, and an awardwinning wine list in an elegant historic setting.
@vintagepressvisalia
House of JuJu
114 W Main St Suite 101 Mon 11am-3pm Tue-Thu 11am-9pm Fri-Sat 11am-10pm Sun 11am-9pm houseofjuju.com
Juicy burgers, gourmet flatbreads, and signature sauces meet patio vibes and friendly service in the heart of downtown Visalia.
@houseofjujuvisalia
Downtown Visalians
120 S Church St Mon-Thu 8am-4pm Fri 8am-3pm downtownvisalia.com
From cozy cafés to upscale dining, downtown Visalia is a food lover’s dream. Treat someone with a Downtown Gift Check!
@downtown_visalians
BRUNCH WITH A SIDE OF HISTORY
Lifestyle
Wordsby
Staff| Photos from kreatve content&SunnyHydeUp
If you’ve been dreaming of a brunch spot that blends old-school charm with fresh, modern vibes, Sunny Hyde Up is just the ticket. From the moment you step inside, you'll feel the history, the energy, and the excitement of a new chapter in the community’s dining scene. At Sunny Hyde Up, community, food, and fun come together in the most delicious way possible.
A RICH HISTORY
The building that now houses Sunny Hyde Up is a Visalia landmark with over 60 years of history. Originally known as Sneakers, it quickly became a popular spot for locals to gather in a casual, lively atmosphere. Over the years, the space was The [well-loved] Thirsty Fox & Hungry Hound, and most recently, The Lamp Liter Bar & Grill, a favorite watering hole for many in the community.
Each iteration of the space has built on its legacy, maintaining a sense of familiarity that has drawn locals in for generations. Despite changes in name and menu, the building's charm has remained constant. Now, after six decades, it has been infused with new energy, ready for its first chapter as Sunny Hyde Up—a brunch spot that blends nostalgia with modernity.
A FUN VIBE FOR VISALIA’S BRUNCH SCENE A PERFECT FIT & FRESH START
For Sam Ramirez, owner and CEO of the Naxon Group, Visalia is the perfect place to open a new restaurant. “Visalia is our home, and we knew we wanted to develop this incredible restaurant right here for our community,” he shares. “When this opportunity came, it felt like a natural next step for our hospitality company.” With the vibrant energy of the area and the support from the community, the decision to open here was a no-brainer.
The remodel of the space has been a true labor of love. “The remodel was a collaboration—we worked with local designer Kelsey Ormonde from Sanctuaire Interiors and builder Kyle Glen with Square 1 Development, who shared our vision of honoring the building’s history while making it feel fresh and inviting,” Sam explains. Together, they preserved the building’s original elements while bringing in modern touches like natural light, soft tones, and updated design details. The result is a space that feels both timeless and modern—a perfect reflection of Sunny Hyde Up’s vibe.
Sunny Hyde Up is ready to energize Visalia’s brunch scene. “We’re creating a vibrant space where people can gather over creative dishes, standout drinks, and good vibes,” says Sam. He sees the restaurant becoming a local favorite, not just for its fantastic food, but for the unique atmosphere and energy it brings.
The welcoming space features an energetic design that mirrors the playful nature of the menu. “It’s all about fun, liveliness, and personality—cozy spots, upbeat tunes, and a design as fresh as the food,” Sam explains. Whether you're grabbing a quick bite or sipping brunch cocktails, the focus is on great times, great company, and unforgettable flavors. As Sunny Hyde Up prepares to open, it’s clear it reflects Visalia’s heart and soul. Blending historic charm, modern style, and a menu sure to wow, it’s set to become a go-to spot for friends, families, and food lovers. For locals and visitors alike, it promises to be a favorite place to relax, enjoy, and savor every moment.
MACHACA CHILAQUILES
Vibrant fusion of Northern Mexican tradition and rustic comfort, this dish brings together smoky machaca, roasted salsa, blue corn tortillas, and fresh garnishes for a bold and satisfying bite.
Recipe Provided by Sunny Hyde Up | Photo by Beth Visuals
INGREDIENTS
For the Tortillas:
1 cup blue corn masa
1/2 cup warm water
4 oz Oaxaca cheese
For the Salsa:
1 fresh serrano pepper
2 Roma tomatoes
1/4 cup white onion
Salt to taste
For the Machaca:
1/2 lb shredded beef
1/4 cup white onion
1/4 cup tomato
1 fresh jalapeño pepper
Toppings:
Fried egg
Queso fresco
Crema
Pickled red onions
Cilantro
DIRECTIONS
1. Make the tortillas: Mix blue corn masa and warm water until soft. Roll into 2 oz balls and press flat using a tortilla press. Cut into quarters, stuff each piece with Oaxaca cheese, then fry until crispy. Set aside.
2. Prepare the salsa: Roast the serrano pepper, tomatoes, and onion over an open flame. Let cool slightly, then blend together. Add salt to taste.
3. Cook the machaca: In a pan, sauté onions and jalapeños until fragrant. Add shredded beef and cook for 5 minutes. Add tomato and let simmer for about 15 minutes.
4. Assemble the dish: In a pan with a little oil, add the ranchero salsa and crispy tortillas. Sauté for 1 minute, then transfer to a plate. Top with machaca, a fried egg, queso fresco, crema, pickled red onions, and fresh cilantro.
5. LISTO! Serve warm and enjoy this flavorful twist on a classic.
Sponsored Content
FROM POSTS TO PROFIT
HOW TO HARNESS THE POWER OF YOUR ONLINE FOOTPRINT TO ENGAGE CURRENT AND PROSPECTIVE CUSTOMERS
Words by Ryan Sick, Raymond James Financial Services, Inc.
Having a strong digital presence is integral to your business’ success. Often, the first move people make when they need a service or hear about a business is to search online using a major search engine.
But discerning consumers rarely stop there. Often, they will look to learn more about a company by reviewing its social media accounts and website content. Consider your digital footprint as a whole before determining how you can make improvements that will increase your visibility.
SET YOUR INTENTION
Before you embark on evaluating your business’ digital presence or planning a social media strategy, think about what you want to accomplish. Are you trying to engage your current clients or expand your reach? Do you want to elevate yourself as a thought leader in your industry, or are you looking for more brand exposure? Your desired results will help guide your strategy.
LEVERAGE YOUR WEBSITE
Be visible on platforms where your current or prospective customers are present—but don’t try to be everywhere. Focus on a couple of core platforms at first, then build from there.
Consider your website the hub of connectivity, and link your social media platforms, blog content, and videos there.
Pro tip: Try social media scheduling tools like Hootsuite or Buffer to prepare posts ahead of time. Consistency is key to getting your message to stick, so this can help keep you on track.
CONTENT IS KING
Think about what types of content will appeal to your audience. Ask for feedback from employees, customers, and prospects about what kind of information they’d like to see—you may be surprised.
For example, being a guest on an industry podcast might gain you exposure to new prospects, while posting quick tips on Instagram can help keep current clients engaged. Different types of content will accomplish different goals.
MEASURE AND ADJUST
If you implement a plan to grow your digital presence, make sure the effort is paying off. Track new and returning website visitors and where they’re coming from. Google Analytics is a powerful tool that can help you measure important metrics, like audience interests and conversion rates.
Once you understand how your strategy is affecting your bottom line, lean in and ramp up efforts—or pivot and try something new. Don’t let inaction leave you behind in the digital landscape. Think of it as an ever-expanding opportunity to engage your audience.
Raymond James
Services, Inc. CA Insurance License #0N06807 401 N. Church St. | Visalia, CA 93291
A Mother’s Love
by Helen Steiner Rice
A mother's love is something that no one can explain, It is made of deep devotion and of sacrifice and pain. It is endless and unselfish, and enduring come what may For nothing can destroy it or take that love away… It is patient and forgiving when all others are forsaking, And it never fails or falters even though the heart is breaking. It believes beyond believing when the world around condemns, And it glows with all the beauty of the rarest, brightest gems. It is far beyond defining, it defies all explanation, And it still remains a secret like the mysteries of creation. A mother’s love is endless and it will always be, A living, breathing miracle made for you and me.
Sponsored Content
The Ultimate Mother's Day Gift Guide
Local love for Mom: thoughtful gifts that go beyond the usual
118 N Willis St, Visalia Mon-Fri 10am-6pm Sat 9am-3pm mavenskinandbeauty.com
@mavenskinandbeauty
Treat yourself or a special mom to our Maven Moms Facial and clean beauty products at Maven Skin & Beauty this Mother’s Day. A luxurious, self-care experience that's perfect for pampering and gifting.
109 S Church St, Visalia Tue-Fri 10am-3pm sweetmemoriesfloral.com
@sweetmemoriesflowers
Give the gift of timeless style this Mother’s Day. From custom-made creations to classic designs, each hat is a unique treasure. Treat mom to a beautifully crafted piece that adds a touch of elegance and charm to any outfit.
525 W Main St, Visalia Tue-Fri 10:30am-5:30pm Sat-Sun By Appointment Only thehattery525.com
@thehattery525
Order ahead to make your memories even sweeter with beautiful wraps and vase arrangements ready to go.
100 W 7th St Hanford 216 W Main St, Visalia Mon-Fri 6am-7pm brnpilates.com
@brnpilates
Give the gift of wellness this Mother’s Day with Burn Pilates. Located in Visalia and Hanford, Burn offers personalized Pilates classes that help moms stay strong, stretch, and feel their best.
Celebrate Mother’s Day with a unique gift from Common Goods Vintage. From curated vintage finds to stylish home decor, this shop offers one-of-a-kind treasures that add character and charm.
158 E Pine St, Exeter Wed-Fri 11am-5pm Sat 10am-2pm @commongoodsvintage @commongoodsvintage
408 W Main St, Visalia Mon-Fri 10am-5pm Sat 10am-3pm designbarvisalia.com
@designbarvisalia
This Mother’s Day, treat mom to a stylish gift from Design Bar Visalia. Featuring curated home decor and unique furniture pieces, it’s the perfect spot for a meaningful, personalized gift.
Hours of operation are subject to change.
“Everything I asked to have done was thoroughly explained to me. My documents were completed in a timely manner. Nickie is friendly and caring. She provided everything I needed.”
- W. W.
“Nickie is very knowledgeable and goes into detail. I rarely had any questions because she was so thorough. She was also caring and understanding of our di cult family dynamics.”
- S. A.
A Giant Milk Bottle… It Does a City Good
Words by Terry Ommen
Many towns have landmarks. Santa Cruz has its boardwalk, Anaheim has Disneyland, and New York City has the Statue of Liberty. Visalia once had a famous landmark too—a huge water tank in the shape of a milk bottle that stood over 60 feet in the air. It remained for decades, advertising the Hyde Ranch Dairy and served as a welcome greeting to visitors coming to Visalia. Though it’s been gone for over 60 years, many longtime Visalians still remember the massive milk bottle and its lore. Since then, Visalia has grown much larger; the town’s newcomers who have never seen it deserve to know about this iconic structure’s story and the business it represented.
In 1923, Richard E. Hyde, a member of the pioneer Hyde family, started the Hyde Ranch Dairy just outside of the Visalia city limits on the west edge of town. He brought in John G. Jones as ranch manager who supervised the milk plant and the employees. When opened, the modern milk operation captured the attention of both the public and local media. The Visalia Morning Delta was so impressed with the new business that on April 29, 1923, the newspaper devoted a huge amount of space with photographs calling it a standout for Tulare County.
The 400-acre dairy started off with 50 cows, made up of Jerseys, Durhams, Guernseys, and Holsteins with immediate plans to increase the herd. All the milking was done by hand, but an order for electric DeLaval milking machines was arriving soon. The dairy operation was state-of-the-art using the latest refrigeration and sanitation equipment.
Sanitation considerations for the dairy took on special importance. Showers were provided for the workers with wash basins installed throughout the building. A water system was installed over the doors so as cows entered the shed, they would be cleaned, and the flies would be washed away. Another water system would wash the floor before and after milking, and the waste would be flushed into a septic tank.
A machine sterilized the bottles. A refrigeration unit would keep the milk cold and would also make about 400 pounds of ice daily.
The dairy proudly advertised that their milk came from healthy tuberculin-tested cows.
Hyde’s attention to detail even included the dairy yard where he planted trees and colorful flowers. He believed that these improvements “inspired a pride in work…producing better workmanship and better milk.” One of his early slogans proudly proclaimed, “You can whip our cream but you can’t beat our milk.”
The T.T. Godsey construction crew is shown here hoisting the giant bottle to the top of the tower in 1926.
Customer service began on May 1, 1923, with morning and afternoon milk delivery. Ice cold bottles of milk selling for 12 cents a quart arrived in special trucks packed with the ice made by the refrigeration equipment. The milk was advertised as “pure rich raw milk,” not pasteurized because according to Hyde, the process removes some “health giving properties.” Although soon after opening, he offered pasteurized milk as an option.
But even though Hyde had opened a model dairy, he was not finished. Less than three years later, he added something that clearly separated him from other dairies—a water tank in the shape of a huge replica milk bottle. In August 1926, it was put in place and on August 29th, the Delta was there to report on it.
Credit for the idea of the giant milk bottle goes to Hyde, with help from his trusted ranch manager Jones. The huge replica milk bottle that would serve as a water tank wasn’t available to simply purchase—the two men realized they’d need to have one custom made. Hyde contacted Isaac Clark, the owner of Visalia Plumbing Co. who asked C.B. Porter to design and build one. For eight days in August 1926, two workers constructed the 21½-foot, 16-gauge galvanized steel bottle. The job required 2,500 rivets and significant solder. Without air conditioning, the two metalworkers often worked in heat reaching 122 degrees and sometimes had to work inside the bottle itself, where the air was likely considerably hotter.
When the bottle was finished, it was an exact, proportional replica of a quart size milk bottle. It could hold 5,800 gallons of water, and when empty, it weighed slightly over one ton. Visalia
painter Van Olson gave it a coat of paint. The bottle was hauled from Visalia Plumbing to the dairy by Jack & Jeff Transfer Co. using their largest truck. T.T. Godsey, a Visalia building contractor, hoisted the big bottle to the top of the 40-foot wooden tower he had built.
Once mounted, the Delta declared it to be the “greatest milk bottle in the world,” although it was never designed to hold milk. The dairy operation itself was not dependent upon the unique water tank for its dairy operation at all. It was merely a backup supply in case other water systems failed.
From 1926 to 1956, Hyde Dairy served its customers from this location. When it ceased operations, the buildings were demolished, and on February 5, 1964, the giant bottle came down. What happened to it remains a mystery. Though it’s possible it still exists in one piece, it was more likely cut up as scrap and recycled.
Before it was taken down, the unique water tower was said to be used as a visual landmark for airplane pilots who trained at Sequoia Field north of Visalia during World War II.
The Hyde Dairy is gone, but it stood near what is now Campus Ave. and County Center Drive.
For many years the iconic landmark served as an advertising sign for the dairy, and a welcome greeting for visitors—but now exists only as local lore for longtime residents.
The big bottle advertised the Hyde Ranch Dairy.
This photo shows the Visalia Plumbing crew as they prepare to deliver the bottle. Owner Isaac “Ike” Clark is shown on the far left.
May Agenda
MAY
10-11
Big L Ranch Blueberry
Picking Opening Weekend
When: 8am-8:30pm
Where: 19400 Avenue 398, Woodlake
Hosted by: Big L Ranch biglranch.com | @biglranch
MAY
Saturday & Sunday Thursday-Saturday
15-17
Annual Swedish Festival
When: Thu-Fri 5:30pm, Sat 7am-9pm
Where: Downtown Kingsburg
Hosted by: Kingsburg Chamber of Commerce kingsburgchamber.com | @kingsburgchamber
MAY 17
Saturday
Books & Brews
When: 11am-4pm
Where: 1852 Visalia
Hosted by: The Tulare County Library Foundation tularecountylibrary.org/foundation @tularecountylib
MAY 17
Visalia Downtown Car Show
When: 9am-3pm
Where: Main St from Willis to Santa Fe
Hosted by: The Visalia Breakfast Lions Club visaliabreakfastlions.org @visaliabreakfastlionsclub
MAY 22
Sequoia Shuttle Opening Day
When: 8am-6pm
Where: Downtown Visalia/Sequoia National Park
Hosted by: Sequoia Shuttle sequoiashuttle.com | @sequoiashuttle
MAY
26
Monday
Farmersville Memorial Day Parade
When: 10am
Where: Farmersville Blvd
Hosted by: Farmersville Memorial Day Parade Committee | 559-667-1464
Welcome to Tuscany Villas
Located in the northwest area of Visalia – a lively apartment community that warmly welcomes all residents. O ering luxurious facilities and delightful Tuscan-inspired architecture. Located just a few miles away from Downtown Visalia, Kaweah Delta Hospital, College of the Sequoias, and more!
• Conference Room
• Outdoor Areas
• Pet Friendly
Apartment Features:
Private Balconies or Patios In-Unit Washer and Dryer
Only a few apartments left! Stop by and reserve yours today.
6710 W Doe Ave, Visalia
tuscanyvillasliving.com
Looking Forward
Adventure awaits in our upcoming Journey issue! From a refreshed local campground to a hidden cave reopening, we’re exploring spaces that invite discovery. We’ll also celebrate the visionaries making an impact in our community and step inside a home with a story to tell. Whether you’re drawn to the great outdoors or inspired by transformations close to home, this issue is all about the paths we take and the places that shape us. We can’t wait to share it with you!
Published by Root Creative Marketing, 6759 N Palm Ave, Fresno, CA 93704
Executive Editor Stephanie Steelman
Creative Editor Sam Justice
Managing Editor Lauren Walters
Sales Representative Dakota Jacobi
Content Editor Marissa Carpenter
Designers Daniel Borgatto, Josh Aleman
Advertising and General Inquiries lifestyle@root.marketing
Sales Office 111 W Main Street, Visalia CA 93291 559.702.1383 View this Issue Online visalialifestyle.com
Visalia’s Lifestyle Magazine is published monthly and is distributed via direct mail to homes in Visalia. Additional copies are distributed at various rack and countertop locations around Visalia, Tulare, Exeter, Three Rivers and Kingsburg. Distribution is subject to change. Views expressed in articles and on advertisements are those of the writer and advertiser and not necessarily those of Lifestyle Magazine or Root. Every effort is made to avoid errors, misspellings, and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake.
© 2025 Root Creative Marketing
Designed & Edited by
TWO NAMES, ONE POWERFUL NETWORK.
SJVC AND CARRINGTON COLLEGE. TWO NAMES, ONE POWERFUL NETWORK. DELIVERING A GREAT EDUCATION, NO MATTER WHAT PATH YOU’RE ON.
For your career. And your community.
Now, we’re aligning our programs to better serve your needs. With all trades and business courses being taught by SJVC while Carrington College focuses on allied healthcare programming. We’ve been helping students train for careers that make a difference in their communities for nearly half a century. And we’re looking forward to helping you, too.
