St. Hilaire Vineyard Page A4
Dog Splash Page A5
A little snack Pirate Turning the Pages of for a little murder Templeton Schools’ History barrel room mysteries Barbie Butz
For Templeton Life
Creig P. Sherburne Of Templeton Life
Veris Cellars made a killing in July by having a hosting dinner and shooting a guest. But don’t fret — the guest was a pirate and it was revealed later that he richly deserved it — and the killer got rich in the process. It was all in a night’s work for Murder In Mind, the theatre troupe who performed the actual killing. At the Saturday evening event, about 90 people showed up for dinner, wine and a show. And what a show it was. Performed not on stage but right in the middle of Veris’ large barrel room amongst the drinkers and diners, the actors may have had to be careful as they walked between tables, back and forth across the room, but if it was difficult for them, the audience couldn’t tell. Each actor performed his or her part with grace and style. Even when the character had a name like Ben Gay or Just Morgan or Dick and Buffy Bones. Perhaps it was for the best that it wasn’t an all-ages show. The plot revolved around the murder of Captain Jack Peacock — who did it? His first mate, Long John Johnson? Or was it Buffy Bones, who’d had a relationship with Peacock way back when? And how would Just Morgan, the new cabin boy, fit in? To begin with, everybody fit in with a scripted introduction followed by a short first act. After that, fitting in meant enjoying dinner with the audience. Dinner was a buffet and included tri-tip, chicken and plenty of sides. And Veris’ had plenty of wine, California Champaign and wine slushy available throughout the evening. One server said it helped with the audience participation. And there was plenty of crowd involvement, too. It ranged from simple cheers and boos all the way to a handful of “mutineers” being given slightly bawdy limericks to read out loud. Cast members sold clues to tables between acts and
The second Templeton Union High School was built in 1922-23 with six classrooms on the top ﬂoor and P.E., kitchen, on ground ﬂoor. Building removed in 1975 due to not being earthquake-proof.
By Connie Pillsbury For Templeton Life
f you attended Templeton Schools after 1964, you probably knew Mrs. Diane Olson, Kindergarten Teacher for 30 years, and Mr. Curtis Olson, High School Teacher. But then again, you probably also knew every other teacher, student and everyone in town. The Olsons arrived from Minnesota in 1963, thinking they would only teach for two years in the rustic little town with just a few businesses on Main Street. But they found a group of parents, mostly ranchers, who cared so deeply about their children’s education and their teachers that they fell in love with the community and stayed. In the 1960’s, says Mrs. Olson, “Two buses, one for distant ranches to the east and one for west, brought in the majority of the students, brothers and sisters from K to 12, all mixed together. So many of them were related that you dared not gossip – you may be talking about their cousin.” Mrs. Norma King, school secretary, nurse, and ‘mom’ to the 14 teachers in both elementary and high school echoed the same sentiment, “It was like an extended family. If a student got in trouble at school or in town at lunch (it was an open campus then), their parent knew about it before they got home.” James Holloway, a 1976 graduate, re-
Please turn to Page A7 - Pirate Murder
Students sat on the lawn in front of Templeton Union High School built in 1922-23 during lunch and breaks. Most of the girls sewed their own clothes and families traveled down the grade to SLO maybe twice a year. From 1960 Yearbook.
marked, “When someone was sick, meals and help were offered without asking, and if you needed to borrow flour from your neighbor, you just walked right in and got it, even if they weren’t home, since we didn’t lock doors in those days.” That extended family spirit was evident in the schools. Parents volunteered in classrooms and supported annual events as the Halloween Parade to the park, Homecoming (which was big), Christmas Pageant (which was huge), Chinese New Year, Easter Parade, graduation and 4th of July parade. Mrs. Olson remembers, “Whenever the school needed something, the parents responded. For example, Jack Phillips and others went to the school one Saturday and built the kindergarten playground equipment with donated material.” Joni Ruiz Dusi, 1971 graduate said, “My sister, Toni Ruiz, was starting her first day back to school as a senior at Templeton High. My niece was starting her first day at kindergarten with Diane Olson. They walked to school together, entering the same gate to go to their classes, K and 12th, with their classrooms only 30 feet apart.” Going back to the beginnings, the first grammar school Please turn to Page A3 - Templeton Schools’
Smells like wet dog in Templeton Paula O’Farrell
For Templeton Life
Recently, my friend Adrienne Hawkinson and I set out to take part in a Grand Tasting at Le Cuvier Winery on Vine Hill Lane off Adelaida Road. When we reached the top of the hill where the winery is seated, the views alone were worth the trip. However, it was Chef Cheryl Keast and the wines of Le Cuvier that kept us talking about the experience for days afterward. When we arrived, we were greeted by Cheryl and introduced to Diane FloresDuffy who was to guide us through the tasting, pairing the wines with food that Cheryl had prepared. My mission was to interview Keast, but the Grand Tasting was an added bonus and allowed me to appreciate Keast’s passion for her work as the chef at Le Cuvier. Before we started the event in the tasting room, we met John Munch, owner and master winemaker. His assistant winemaker, Clay Selkirk, led us on a complete tour of the winery and gave us a couple of barrel tastings. Wonderful! Later, Flores-Duffy explained that Le Cuvier is French for “little barrel room.” It is a term colloquial to the Champagne region of France, where denizens kept a barrel of wine in a room that doubled as a laundry. Thus, if one were going to ‘le Cuvier,’ he might be going to wash his clothes or drink some wine — or both — as the case might be. Winemaker John Munch picked up the term when he lived in France for a time. Keast was born in Sanger, a small town in the San Joaquin Valley in the Sierra foothills. She graduated in 1968 from Sanger High School, then attended Fresno State and graduated with a Bachelor of Arts in English, and a minor in Theatre. She received her Master’s Degree in Theatre from Cal State Northridge. Keast’s father was a butcher and provided custom slaughtering for Fresno area farmers and her mother was a school nurse. She has one sister. She and her husband, Brent, have been married for 36 years. They taught school in Southern California, she at Glendale High School, he at Pasadena City College, and retired a few years ago to move to their property in Atascadero. While living down south, Cheryl actually applied to the Cordon Bleu in Pasadena, where she was accepted. However, they ended up moving to the North County instead, and she pursued her new career through the culinary program at Cuesta College. She interned at Pipestone Vineyards and Le Cuvier and graduated in 2012. She soon had a call from Houston Smith, General Manager Please turn to Page A2 - Recipe
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Please turn to Page A5 - Dogs
Monthly publication dedicated to covering Everything Templeton, CA
North County dogs will get all at the beginning of September as part of the seventh annual Dog Splash Days at Templeton Community Pool. The pool officially closes to the public before the big event, but from Friday, Sept. 6, through Sunday, Sept. 8, folks will be allowed to set loose the hounds in the pool. At last year’s event, more than 280 dogs enjoyed both the tot pool and main pool before an estimated crowd of 600 proud owners and spectators in attendance. Frisbees, tennis balls, rubber ducks, and other retrieval toys filled the pool and pool deck. Entrance fees will benefit Vineyard Dog Park in Templeton. Dogs only are allowed in the pool. Dog trainers will be in the pool acting as lifeguards to provide assistance as necessary to dogs. Ramps, life vests, and flotation toys will also be available for dogs.
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Continued from page A1
of Le Cuvier, and went to work in December 2012. When I asked Cheryl for a quote about her job as a chef she said, “A food processor is your best friend along with fresh produce … and a glass of good wine.” At the end of the Grand Tasting, Cheryl shared some of her recipes with me, to share with you. Enjoy! Cheesy Mission Figs with Pecans Excellent with Le Cuvier 2009 Pinot Noir 4 oz. Cambozola cheese 4 oz. goat cheese ? tsp. Chapparel Garden star anise/vanilla bean balsamic (if unavailable, use ? tsp. regular balsamic) 1 T. pinot noir 12 to 14 roasted pecan halves, ground fine Salt and pepper to taste Mission figs (dried) Dried cranberries for garnish Cheryl Keast, Chef de Cuisine at Le Cuvier Winery, holds a bottle of the Winery’s latest release, a 2010 Zinfandel. Photo by Barbie Butz
Directions: Dry roast pecans in a skillet, being careful not to burn them. Set aside to cool and Olives in Catalonian Marinade of Rosethen finely grind them in a food processor. mary, Red Chili, Paprika and Orange Zest Blend cheeses, balsamic, Pinot, ground pe(Adapted from Food Network.com) Excans, salt and pepper in food processor. Cut figs in half lengthwise. Put cheese mixture cellent with Le Cuvier 2009 L’Enfant du in a pastry bag and pipe onto figs. Garnish Pape 4 garlic cloves with a piece of dried cranberry. Refrigerate 1 large sprig rosemary and serve chilled. 4 to 5 slices whole orange with peel on
Templeton Life Publisher Jeremy Burke email@example.com executive editor Brian Williams News@pasoroblespress.com life editor Creig Scherburne Staff WRITERS Audrey Johns; Gerald Burke; Natasha Dalton; Jamie Relth ADVERTISING DIRECTOR Brad Koyak firstname.lastname@example.org ADVERTISING Cassie Verley email@example.com Matthew Verley firstname.lastname@example.org Sheri Potruch Spotruch@pasoroblespress.com Carmen Burton email@example.com Cassandra Olano Colano@pasoroblespress.com
Templeton Life is published monthly. All rights reserved, material may not be reprinted without written consent from the publisher. Templeton Life made every effort to maintain the accuracy of information presented in this publication, but assumes no responsibility for errors, changes or omissions. Templeton Life is a division of the Paso Robles Press and Atascadero News.
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1 tsp. dried red chili flakes 1 T. Spanish smoked sweet paprika 1/4 c. orange juice 1-1/2 c. extra-virgin olive oil 3 - 6 oz. cans of large green Spanish olives, pitted Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika and
olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic (do not let it fry). Once hot, about 5 minutes, pour in olives and steep until cool. Store in a Mason jar and marinate for 6 hours. Drain some of the oil from the jar. Add orange juice and steep a few more hours. Serve at room temperature.
Olive growers take root in Templeton By Leanna Newby For Templeton Life
The summer heat shimmered over the sloped hill of silver-tinged olive trees, the grove cut by a gently winding dirt road that lead to the tasting room at the summit. But this is not one of the picturesque olive groves of Spain or Italy. Instead, it is the entrance to Olea Farm, one of Tem-
pleton’s olive oil farms and a part of the booming California olive oil scene. Like the sunny Mediterranean, the California coast is well-suited to growing and sustaining olive trees, which have long been a part of California’s history. “There’s a lot planted in this area that were originally from the missions,” said Dan Rhode, owner of Templeton Olive Oil, a family-run farm. “So the olive’s
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been here a long time, but the olive industry, as far as growers, is so relatively new. It’s just a matter of letting people know that we’re here and that they are going to get something different.” One major difference is that olive oil from most local farms is tested by the California Olive Oil Council and certified as pure extra virgin. To attain this standard, the olives are pressed immediately after being harvested and are “coldpressed” in a mill that is kept at a cool temperature to prevent fermentation. When buying foreign oil off the shelf at a grocery store, the buyer has no idea what temperatures the olives where stored at before pressing or after as an oil. And at this point, oil from out of the country is not required to be certified, said Rhode. There is also no guarantee that the oils have been pressed recently, and, unlike wine, olive oil does not improve with age. “Don’t dream,” said Yves Julien of Olea Farm. “The ones coming from Europe are not the fresh ones. These are the ones they didn’t sell to the locals last year.” At their open house this year, Olea Farms showcased several other local food producers who incorporate the local olive oil into their food, like Alcea Rosea Farm, whose goat cheese is marinated in Olea Farm’s “European” oil. While several farms like to create different blends and infusions of oils, Templeton Olive Oil only sells one olive oil, aside from their new beauty line, preferring to have a signature taste that is recognized by their buyers. California olive oils are becoming known for a distinctive grassy and peppery tang that results from its freshness and from the time of harvest; the younger, greener olives yielding more flavor. The Arbequina, a Spanish variety, is the most common tree at the local farms because of its pleasing flavor and because it can be trellised close together, which cuts down weeds and conserves water. Though California makes up only one percent of the olive oil in the world, said Rhode, they have seen growth in the industry since they first began in 2008, with more trees being planted every year. “I think with everybody realizing buy local, buy from this country,” Rhode’s wife Ashleigh said, “It’s going to be nice when the word finally gets out coast to coast that this is available and is better for you.”
Templeton Life - August 2013 - A3
Templeton Schools’ in Templeton opened January of 1887 with three rooms and three teachers. That school was on the upper side of the current elementary playground. Thirty years later in 1915, the Templeton Union High School District was formed, passing a bond to build a three-room High School and barn on Ag Hill west of Old County Road. The school opened January of 1917 with 30 pupils and 3 teachers. (Before 1917, those who wanted to go to High School, which was optional, took the train or boarded in Paso Robles.) The initial 1920 graduating class of nine students in Templeton was followed by three graduates in 1921. This little group published the first yearbook with clickety-clack typewriters, Editor Carl E. Hanson writing, “We hope we are establishing a precedent which will be continued in years to come.” It wasn’t long before the three-room high school was too small, and in 192223 a new six-room two-story school was built facing Eighth Street and what is now the elementary baseball field. All sports, including 6-man football, were played in front of the High School building. Band practice, pep rallies, float building, grad-
Continued from page A1
uation and anything else happening outdoors occurred on that lawn as well. In 1924, the elementary also needed more space. The original schoolhouse was torn down and the existing school built in two stages. The first section of five rooms was just south of the old elementary school. The second phase faced Main Street and the football (now baseball) field and consisted of four classrooms and the district offices. Many a group or club photo was taken on the steps in front of the double doors facing east. A Kindergarten and library wing was added in 1960. A couple of interesting memories from Templeton school graduates include the ‘drop and roll’ drill and heavy curtains in the 50’s Cold War era, students gathering by their lockers that lined the wall by Mr. Stockdale’s auto shop (now the Middle School office) and cafeteria food and cookies made by Mrs. Winnie Greer served on melmac trays. Another common sentiment was a dedication to teachers and staff at their close-knit school. Joni Dusi sums it up, “ These people were a huge part of our lives. We were a small school and they were like family to us.”
Templeton Union High School District Faculty and Graduating Seniors: See all of the yearbooks since 1921 at the Templeton Historical Museum on Main Street. 1920 – 3 Faculty – 9 graduates 1930 – 5 Faculty –21 graduates 1940 – 5 Faculty –21 graduates 1950 – 9 Faculty –15 graduates
Mrs. Goodell’s 1959 Kindergarten: Bottom Row; Randy McKean, David Edelman (3rd), Robert Brown, Danny French, Steven Rossi. Middle: Margaret Ruth, Gayla Dyck (3rd), Ruth Terry, Mrs. Goodell, Toni Dittman. Back: Mike Dusi (3rd), Debbie Cook, Robert Hartung, to name a few. Most of these students graduated in 1971 with 19 in their Senior Class, which was typical of the time. Courtesy of Dusi family.
1960 –14 Faculty –24 graduates 1970 –13 Faculty –26 graduates 1980 –13 Faculty –41 graduates (New High School opens and Templeton takes off!) The tradition of local support for schools continues today through the Templeton Education Foundation: firstname.lastname@example.org
Newsletter for Nature’s Touch I
t has been a while since we have written a newsletter, so we decide to do one. Lots of things going on with us here at Nature’s Touch. First of all for those of you that don’t know we had a booth at the fair this year, it was great for us this year. We meet lots of new faces and got to see many of our customers. So here are some quick announcements we would lie to make! We would like to introduce Nature’s Meat as part of our Nature’s Touch family. Nature’s Meat consist of beef, chicken, lamb, pork, goat, quail and duck. We have a variety of different cuts
available, and when you buy $50.00 or more you will get $5.00 of your purchase. Our meat is seasonally grass fed, locally raised and processed, open pasture, never fed GMO, animal by products and are never in a feed lot. All are meats are processed in a local USDA inspected facility that never uses any chemicals, fillers or dies. Join us every Wednesday evening from 3:30-6:30 pm for our Local Burger Evening in celebration of Templeton’s Concerts in the Park. Every week we are featuring a local all grass fed ground beef burger and local winery or brew-
ery. Starting price of burgers is $8.00, which includes a locally raised all grass fed ground beef, fresh baked bread ( gluten free is available), fresh local tomatoes, micro greens and onions, with a sea salted crusted potato. Local avocado and bacon will also be available to add on. July 31st will feature Adelaida Springs ranch and Rangeland Wines. August 1st we feature Nature’s Meats. Also the ranchers will be promoting their products and offering specials. So come join us or take your food to go and enjoy the music at the park. Central Coast Now is producing a
new TV show called Nature’s Neighbors-Growing Food From Our Roots. Nature’s Neighbor, featuring Melanie Blankenship of Nature’s Touch, will explain and educate viewers on topics such as organic, sustainable, grass fed, farm to table and much more! These shows will be very exciting and educational to viewers. Each show will showcase several topics and feature local “neighborhood” experts from right here on the central coast. This show will be aired on Charter channel 10 and Comcast channel 27!!
A4- Templeton Life - August 2013
Dentist turned self-taught winemaker Elizabeth White for Templeton Life
The arduous task of growing high-quality wine grapes is not for the faint of heart. But for long-time San Luis Obispo County residents John and Laural Anderson, hand-tending six acres of vines is a labor of love. Neat rows of cabernet sauvignon, zinfandel, merlot and petit verdot surround their home, where for many years they’ve been perfecting the art and science of cultivating grapes at their Templeton property, St. Hilaire Vineyard. The Andersons’ decision to plant and nurture their own vines stemmed largely from John’s budding ambitions as a winemaker and his desire to craft wines made from quality grapes. In 1994 he got his start as a winemaker when he and two of his tennis buddies began making wine as a hobby. They utilized overripe, gratis grapes from nearby Shandon fields and John realized, “Free grapes are not always the best quality.” Over the years, John, who practiced dentistry by profession, continued his wine education. As a member of Wines and Steins, a home beer and winemaking group located in the Paso Robles region, he took full advantage of learning from the group’s industry seminars and behind-the-scenes winery and vineyard tours, participated in making barrel samples, and tasted and evaluated myriad homemade and commercial wines. This influential hands-on experience furthered his belief that “the grapes are the most important part” when it comes to producing good wine. As John’s talents as a home winemaker flourished, in the late 1990s he found it difficult to get good wine grapes available for purchase. Eventually, he and Laural made the decision to embark as viticulturists, and began searching for vineyard property where they could cultivate and harvest their own grapes for his winemaking endeavors. “It had to be in the Templeton Gap,” John said. “Or it had to be on the west side.”
His desire to grow grapes in the unique microclimate of North County’s Templeton Gap was paramount. With a hot growing season offset by westerly marine air that flows from the coast through a series of gaps in the Santa Lucia mountain range in the late afternoons and early evenings, grapes ripen during the warm days then relax in the cool evenings, maintaining optimum acid levels. “Higher quality wines come from regions where temperatures drop during the night and heat up during the day,” John said. In 1998, the Andersons purchased an undeveloped 20-acre parcel in the Gap just a few miles east of downtown Templeton, where their vines could benefit from the cool ocean airflow and rich soil. They paid tribute to John’s French heritage by choosing a family name from his mother’s side, and St. Hilaire took root. Surrounded by rolling grassy hills and giant oaks, their flat vineyard is rife with deep, fertile, loamy topsoil and calcareous rocks. “The soil is fantastic,” John said happily. Although John worked briefly in a friend’s vineyard and was an avid gardener, he didn’t have much practical farming experience. But after enlisting the help of a consultant, he designed and developed the vineyard himself. Over the years, painstaking attention to detail and his “learn by doing” method have allowed him to develop his expertise. With a hands-on approach, John oversees each and every vine of their estate-grown grapes. During the growing season the Andersons have to worry about potentially devastating frost, mildew and fungus, and although they hire vineyard crews a few times a year — to help with such laborious tasks of “shoot-thinning” the vines and harvest duties — John accomplishes most of the work himself. Some of the labor-intensive tasks he manages include: weeding, irrigating, training, pruning, fertilization, gopher, squirrel and pest control; as well moving the leaves after the grape clusters drop to ensure they obtain just enough
2013 Pre-Party Music Schedule Come join us on the back patio at Clavo Cellars every Wednesday for live music and wine by the glass from 5-7:30 pm
August 7: One Time Space Man August 17: Albert Sanudo August 21: REWIND-featuring Rolf & Emily
Wine by the glass: $6 for whites $7 for reds
WINE CLUB MEMBERS RECEIVE $1 Discount
Clavo Cellars 315 S. Main Street, Templeton, CA 93465 www.clavocellars.com
Winemaker John Anderson believes you’ve got to have good grapes to work with when producing quality wine. Elizabeth White/Templeton Life.
light, heat and air to develop optimum flavor. “From the end of April, until we get to the end of July, there’s just so much to do,” he said. But the hard work paid off. In 2007 St. Hilaire was bonded to make and bottle wine commercially at the Paso Robles facility In Vino Veritas, the same year John retired from dentistry to focus on making and selling their wine. They’ve produced award-winning meritage blends as well as straight varietals ever since, with quality grapes at hand from their own vineyard. “Wine is made in the vineyard,” John said. St. Hilaire Vineyard (805) 434-1620 http://www.sthilairevineyard.com
These merlot grapes are grown on a quadrilateral grape trellis system. Elizabeth White/ Templeton Life.
Templeton Life - August 2013 - A5
The Sky’s the Limit
Continued from page A1
For Templeton Life
Event sponsors include Rabobank of Templeton, Supervisor Frank Mecham and San Luis Obispo County Parks. Friday, Sept. 6 from 12:30 to 2 p.m. is reserved for little dog and senior dog swim and is aimed at dogs less than 30 pounds or for older or infirm dogs. Dogs of all sizes are welcome 2 to 5 p.m. and again on Saturday and Sunday, Sept. 7 and 8 from 9:30 a.m. to 3 pm. Dogs are admitted on the hour for a 45-minute swim session. Admission is $15 by early-bird paid reservations through Sept. 3 and $20 thereafter. Reservations can be made through the website at www.parks4pups. org or by mail at PO Box 795, Paso Robles 93447. Please include the desired date and time for swimming. Reservations are recommended as space is limited. Paper proof of current rabies vaccination must be shown for each dog prior to admittance. For information, reservations, volunteer or sponsor opportunities, call 239.4437 or go to www.parks4pups.org , or email email@example.com.
Have you ever wanted to revel in the beauty that the Central Coast has to offer, but from a different perspective? Let’s say maybe that viewing perspective was two to three hundred feet hoisted into the air? Where you’re flowing with the gentle breeze and basking in awe at an amazing California sunrise on a path through the wine valley. Central Coast resident John Warren and his crew can help you fulfill that dream. His business, “Let’s Go Ballooning Inc.” has been connecting visitors with the beauty of the oldest form of air transportation, which was pioneered by the French in 1783. That method is, of course, the hot air balloon. Warren’s ballooning business was established in Montana back in 1995 when he decided to sell his lodge and find a way to offer aerial tours of Glacier National Park. His first option was to make the tours available Templeton Community Pool is located by plane, but the logistics of that option just at the corner of 6th Street and Old Coun- didn’t make sense. “The closest airport to the park was 25 miles ty Road in downtown Templeton. away,” he said, “I would’ve had to shuttle people back and forth to take the tour. I needed something more mobile and practical.” Destiny struck while thumbing through a plane magazine. Warren came across a hot air balloon advertisement. Remembering how much fun he had on his hot air balloon and feeling the need to share that beauty and share the experience with the masses, Warren jumped into action and Let’s Go Ballooning Inc. was born. Warren spent nine years building his business ballooning the people of Montana around on daily tours. But Montana weather being what it was, he could only balloon 3 months out of the year. “My friends invited me out to the Central Coast to balloon year round,” he said. “I remembered how beautiful and lush the scenery was and seized the opportunity.” The first season, spring of 2004, was absolutely soaked with rain; Warren had been out on the skies only a handful of times. Willing to give it the old college try, he stayed for the summer to give it another go. With a mixture of awesome weather and the growing success
of the Central Coast’s winery scene, that season was epic to say the least. Warren has remained here ever since. Armed with two balloons and a small crew, Warren offers the public two separate lift-off spots — Eagle Castle and Rio Seco wineries — he’ll fly from six months out of the year each. Warren and his crew offer a scenic and almost surreal morning tour where participants are hoisted up hundreds of feet in the air away from all the hustle and bustle of the city, in a balloon so quiet you can hear birds chirping, and carry a conversation with the crew members on the ground. “We flow with the breeze, it’s a very steady ride,” he said. “Some people are so focused on watching the balloon that they don’t even realize we’ve touched off and are now 40 feet up in the air. With the soft breeze as our guide, the travelers are able to skim the tops of trees and come within feet of the tops of streams. There is no physical way you could do that with a helicopter or plane.” With no signs of slowing or stopping, Warren’s balloons make a great way to show off the North County to visiting friends and family. To book a flight, go to www.sloballoon. com or call 458-1530.
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A6- Templeton Life - August 2013
Community Calendar Thursday, August 1
byterian Church, 610 Main Street. For more details, call Rosemary Dexter at 466-7226.
EVC business Outreach Services Program will meet on Thursday, August 1 at Noon. 524 S. Main Street.
Wednesday, August 7 Summer Concerts in the Park presents Latin jazz band, Incendio. Bring a picnic dinner and chairs; join your friends and family for live music in the park during the warm summer evenings, 6:30-8:30 P.M. at Templeton Community Park.
Friday, August 9 Tri-Chamber Women in Business Luncheon will take place August 9 at Noon at Castoro Cellars, 1315 N Bethel Road. Don’t miss this opportunity to network with a group of amazing women from Templeton, Paso Robles, and Atascadero chambers.
Wednesday, August 14 Summer Concerts in the Park presents blue grass band, Moonsville Collective. Bring a picnic dinner and chairs; join your friends and family for live music in the park during the warm summer evenings, 6:30-8:30 P.M. at Templeton Community Park.
Wednesday, August 21 The 2013-14 school year begins on Wednesday, August 21 for all Templeton school district students. Summer Concerts in the Park presents local country band, Monte Mills & The Lucky Horseshoe Band. Bring a picnic dinner and chairs; join your friends and family for live music in the park during the warm summer evenings, 6-8 P.M. at Templeton Community Park.
Saturday, August 24 “The Kings of Cool” A Tribute to Frank Sinatra & Dean Martin. “The Kings of Cool” is another performance sponsored by the Templeton Chamber of Commerce and the Templeton Unified School District and will be held Saturday, August 24 at 7:00 p.m. at the Templeton Performing Arts Center. Tickets are $15 in advance and $20 at the door. Tickets are available at Matt’s Music and Upscale Resale in downtown Templeton; also purchase tickets online at www.eventbrite.com. Using the timeless music of these two superstars, the cast takes you back in time with a cabaret style performance reminiscent of the Las Vegas shows the “Rat Pack” did in the ‘60’s. The cast does a tribute to, not an imitation of, these fine performers.
Ongoing Events Mondays
Templeton Lions Club hold bingo each Monday at the American Legion Hall on Main Street. Doors open at 4:30 p.m. and games begin at 5:30 p.m. For information, call 434-2844. Twin Cities Community Hospital holds Newborn and Parents Support Group, Mondays from 9:30 to 10:30 a.m. in the Founders Pavilion, 1100 Las Tablas Road. All classes are free.
Tuesdays The Templeton Community Services District Board of Directors will hold its regular meeting on the first and third Tuesdays of the month at 7 p.m. at the Community Services District office, 206 5th Street. To view the agenda, go to www.templetoncsd.org. North County Parkinson’s support group meets the third Tuesday of each month at 1 p.m. at the First Pres-
Twin Cities Community Hospital hold Prepared Childbirth classes Wednesdays from 6:30 to 9 p.m. in the Founders Pavilion, 1100 Las Tablas Road. All classes are free. Zumba Fitness training led by certified Zumba instructor Gina Hobbs are held each Wednesday at 6:30 p.m. in Life Community Church, 3770 Ruth Way. Each Zumba fitness period will last a full hour and cost just $5. For more information, call 434-5040 or go to www. MyLifeCC.net. Summer Concerts in the Park take place every Wednesday from 6:30 to 8:30 p.m. throughout the summer at Templeton Community Park. A fun family event for all ages, attendees are encouraged to bring a picnic blanket or low-back chair. Food and drinks will be available for purchase. No solicitors or dogs are allowed in the park during the concerts. Bring a picnic dinner and enjoy the warm summer evenings with your family and community. For more information, contact Melissa Johnson, firstname.lastname@example.org or call 434-4900. Coinciding with Concerts in the Park, Nature’s Touch Nursery & Harvest will partner every Wednesday with a local ranch, grilling
Saturdays Huntington’s Disease support group meets the fourth Saturday of the month from 11 a.m. to 12:30 p.m. at Carriage Vineyards, 4337 South El Pomar. For more information, call Mike Brown at 295-9663.
Future Events Finely Family Farms, 50 Vaquero Drive, will host the September Mixer event on Wednesday, September 11 at 5:30 p.m. Let’s Dance in Templeton begins on Friday, September 13 and repeats every month on September, October, November, December on the second Friday until Fri Dec 13 2013. Ballroom, Swing, Latin and more at the American Legion Hall from 7:30 - 10:00 p.m. Beginning dance class free with paid admission 7:00 - 7:30 p.m. Admission is $10 per person. Music by DJ Jerry Craig. For more information call Diane at 238-7987 or email email@example.com. 7th Annual Templeton Business Showcase will take place on Thursday, October 10, 4-7 p.m. at Twin Cities Community Hospital. 12th Annual Wine and Roses Bike Ride, Saturday, October 5. For information and registration visit www. wineandrosesride.com. Get your Templeton events published in Templeton Life! Email us August’s events by August 20 for publication. Send info to Creig@atascaderonews.com or call 466-2585 ext. 111.
AMERICAN LEGION 805 S MAIN ST TEMPLETON, CA 93465 THURSDAY AUG. 8TH DOORS OPEN AT 5:30PM AUCTION STARTS AT 7PM 70 saddles + an entire stores worth of inventory selling at public auction without reserve, regardless of loss or cost. Top brand and custom made Western, Pony, Youth, Silver Show, Ranch, Roping, Barrel, and Pleasure Saddles. 200+ lots of custom made bridles and horse tack including, jeweled bridles and breast collars, hand tooled leather saddle bags, cowboy pads, New Zealand Wool Saddle Blankets, Winter Blankets, plus lots of other Western Tack.
Templeton Unified School District Board of Trustees meets on the second and fourth Thursdays at 7 p.m. in the Templeton Middle School Band Room, 925 Old County Road. The official board agenda is available at the district office website, www.tusdnet.net. The Upper Salinas-Las Tablas Resource Conservation District board meets on the fouth Thursday of the month at 6 p.m. at 65 South Main Street, Suite 107. For more information, call 434-0396 ext. 51 or go to www.usltrcd. org. The North County Man to Man Prostate Cancer SupAccepting cash, all cards, and debit cards. 10% port Group meets monthly in the Pavilion Room at Twin buyers fee, sorry no checks. Lots of tack to be Cities Community Hospital, 1100 Las Tablas Road on given away as door prizes. the last Thursday of each month at 7 p.m. Man to Man is sponsored by the American Cancer Society with facilities 951-685-1215 Auctioneer Mike Murphy provide by Twin Cities Community Hospital. No reservations are necessary. For more information, call Bill Houston at 995-2254 or the American Cancer Society at 473-1748. Twin Cities Community Hospital holds Breastfeeding Basics on the second Thursday of each month at Antique Marketplace 6:30 p.m. in the Founders Open Daily 10-5 Pavilion, 1100 Las Tablas 3905 El Camino Real Antiques & Unique Mall Road. All classes are free. Atascadero Twin Cities Community (805) 462-8382 Open Daily 10-5 Hospital holds infant care 22390 El Camino Real classes on the third Thursday Santa Margarita TheBarnAntiquesMall.com of each month at 6:30 p.m. N (805) 438-5329 in the Founders Pavilion. All classes are free.
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Templeton Life - August 2013 - A7
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each audience member got a sheet to make notes on. Toward the end of the show, there was a brief Q&A session wherein audience members got to ask the cast questions. It’s worth noting that the person responsible for the murder most foul lied through his or her teeth during the Q&A. But despite the lies and the misdirection, Joseph Gibson, of Templeton, won the “super sleuth” award because, according to the notes the audience took, he guessed closest. The rest of his table of six enthusiastically praised Gibson, for whom the dinner was a birthday present. At a nearby table sat Holly Miller of Atascadero. “I never do anything like this,” Miller said. She added that she was going to attend with her husband, but he wasn’t interested. So she brought her friend Denise Lemons, her “bad influence.” “The best part for me was sitting next to Ben Gay,” Lemons said. “You know he wanted to be one of us, but he couldn’t, he was in character.” At that particular dinner and show, Central Coast Travel was on-hand to give away a cruise for two. Miller won, and said it was she and Lemons who would enjoy the cruise to the Bahamas. Miller’s husband gets to stay home for that one too, she said, laughing.
After the show, Dick Bone said he loved how it all went down that evening. “It was satisfying,” Bone said. “It’s a scripted show, but there’s improvisation, too. It’s so much fun to interact. The audience was fantastic. The highlight was the interaction.” If there was a downside for Bone, it was that he didn’t realize the slushy machine served wine slushy — on the other hand, he said, it was a happy accident. Long John Johnson agreed with his subordinate. “It was great,” Johnson said. “It was our second time in this room, and it was great. We love doing it.” Veris Cellars own Darlene Parissi said it was the third such show the winery’s put on in the last year or so. “The only downside is we can’t fit any more tables in here,” Parissi said. “We were sold out. We had people asking until the last minute if they could come.” She said there are tentative plans for another showing in January. Until then, Murder in Mind has shows all over the Central Coast. Beginning Saturday, Aug. 10, they will perform Pirates of Pirates Cove — the same show discussed here — as part of Chablis Cruises out of Morro Bay. For more information
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