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www.masbakersfield.com

November 21, 2008


OLIVIA GARCIA

P U B L I S H E R ’ S N OT E Savoring the rich history of La Bonita’s 50 years in business was a young girl when my family made a trip to this small tortilleria in east Bakersfield to buy all the makings for our holiday tamales. Years later, this factory at 1813 E. California Ave. continues to open to the public during the busy Christmas season when many Latino families prepare for their annual tamale-making tradition. As a thank-you for buying their tamale ingredients there, customers are given free spiritual or Aztec-themed calendars (the ones many of you may remember seeing hanging in your abuela’s house). Such is the sweet gesture of the shop’s owner at the locally-owned La Bonita, which is celebrating 50 years in existence. A great occasion to be the spotlight of our cover issue this week.

I

I have had the pleasure of knowing the owner, Albert Ornelas, and his wife and my good friend, Denise, for many years. Denise Ornelas, most likely La Bonita’s No. 1 fan, owns Allure Beauty Salon on 17th Street in downtown Bakersfield. (Many of our readers know her as one of MAS magazine’s beauty columnists). Given La Bonita’s length of operation and its history, we felt it was fitting to introduce the story behind this Latino business to our readers. Also in this week’s issue, you’ll find the Kern County Hispanic Chamber of Commerce newsletter and plenty of love shout-outs and celebrations in our Gente section. If you want to submit a dedication, go to: masbakersfield.com and post a photo and dedication, no more than 25 words. We will run it for free in a future issue.

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To r t a s • Ta c o s • S e a f o o d • B r e a k f a s t • L u n c h • D i n n e r • W i n e • B e e r

MÁS

November 21, 2008

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THIS WEEK

CONTENTS

NOVEMBER ■ 21 ■ 2008

6-8

6-8 COVER STORY Pretty nice anniversary for ‘La Bonita’ Brand as it celebrates half century in local business STAFF EDITORIAL Olivia Garcia Publisher ogarcia@bakersfield.com 395-7487 Teresa Adamo Managing Editor tadamo@bakersfield.com 716-8646 Elaine Estrada Staff Writer eestrada@bakersfield.com 716-8649 Matt Muñoz Staff Writer mmunoz@bakersfield.com Ivana Torres Staff Writer itorres@bakersfield.com Amalia Sanchez Staff Writer agsanchez@bakersfield.com

CONTRIBUTING WRITERS IRENE CLANCY, NOE GARCIA, LAUREN HELPER, MARIA MACHUCA, SANDRA MOLEN, DENISE ORNELAS, RAY PRUITT, DEBORAH RAMIREZ, GABRIEL RAMIREZ, NORMA TAKAHASHI

5 NOTICIAS St. Gianna’s Maternity Home needs help from the community to keep doing its good deeds

10 CHAMBER NEWSLETTER Catch-up on all your Kern County Hispanic Chamber of Commerce news & events

ART Glenn Hammett Design Editor Eric Duhart Graphic Designer Orlando Galvan Graphic Designer Robert Nuñez Graphic Designer

CONTRIBUTING PHOTOGRAPHERS HOLLY CARLYLE, MICHAEL LOPEZ, ORLANDO GALVAN, DANIELA GARCIA, JOSEPH GOMEZ, TANYA X. LEONZO, GREG MARQUEZ, JACQUELINE PILAR, ROD THORNBURG

ADVERTISING Jaime de los Santos Sales Manager jdelossantos@bakersfield.com 716-8632 David Alanis Sales Executive Gustavo Carrillo Sales Executive Diana Clark Sales Executive David Santillan Sales Executive Samantha Vilchis Sales Executive Mark Wells Sales Executive Dora Cardenas Sales Assistant 716-8642

OFFICE Marisol Sorto Office Administrator msorto@bakersfield.com 716-8640

13 GENTE ‘Tis the season to celebrate! We have many good wishes to send out to loved ones ...

14 COMIDA Looking for a Latino element to your holiday meal? Check out this holiday soup recipe!

16-18 CLASSIFIEDS Buy, sell and hire

Cover photo: Gabriel Ornelas at 10 months old Photo by: Linda Ransom

Volume 4, Issue 9 MÁS Magazine (USPS 000-000) is a weekly publication of Mercado Nuevo LLC with main offices at 1522 18th Street Bakersfield, CA 93301. Application to Mail at Periodicals Postage Rate is pending at Bakersfield, CA 93303. POSTMASTER: Please send address changes to: Mercado Nuevo Publications PO Box 2344 Bakersfield, CA 93303. MÁS is a weekly magazine focused on Hispanic people, style, culture and issues in Kern County. MÁS is a publication of Mercado Nuevo, LLC, a subsidiary of The Bakersfield Californian. For questions or for more information about MÁS or other publications of Mercado Nuevo, contact us: Mercado Nuevo LLC P.O. Box 2344 Bakersfield, CA 93303; (661) 716-8640 www.mercadonuevocorp.com or www.masbakersfield.com. The MÁS name and logo design are trademarks of Mercado Nuevo and cannot be used without permission.

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N OT I C I A S

Gianna’s Maternity Home schedules fundraiser A place to go St.dinner-dance Nov. 29 to help keep doors open By Gabriel Ramirez Special to MÁS

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t is the season of giving and one local organization is asking you to give with your heart so they can keep their doors open. St. Gianna’s Maternity Home has been taking in homeless pregnant women and their children for more than a year now. But with a troubled economy, money has gotten tight for many charitable causes, including St. Gianna’s, a Catholic-based organization, said Amanda Fimbres-Baeza, the group’s executive director. Of course, although donations are falling short, the needs only grow bigger. So St. Gianna’s is taking action by presenting a dinner-dance gala Nov. 29 at the Women’s Club, 2030 18th St. “We are having a fundraiser to keep our doors open,” FimbresBaeza said. “Times are tough and we work on private donations.” The goal is to raise $50,000. Although the local maternity home at 3811 Mt. Vernon Ave. is Catholic-based, they do not receive any church funding and must rely on the help and generosity of individuals and/or other groups, according to Fimbres-Baeza. The group’s gala will have a no-host bar at 6 p.m., followed by dinner at 7. There will also be music and dancing from 8 to 11 p.m. with performances by Little Ray and the Starfire Band. “This fundraiser will benefit homeless pregnant women and

their babies,” Fimbres-Baeza said. Since Sept. 8, 2007, St. Gianna’s has served six women and their children by providing shelter, clothing, food, diapers, formula and more, she said. And by giving women this option, their future and that of their babies can be totally changed, Fimbres-Baeza St. Gianna’s Maternity Home said. ■ Dinner-Dance & Gala “This home is vital to the community because ■ 6 p.m., Saturday, Nov. 29 these women who are ■ Tickets: $75 donation pregnant and homeless ■ Details: 872-BAB might choose to abort their child if they have no place to go,” Fimbres-Baeza said. “It truly is a matter of life or death for these babies.” In addition to the help the women receive with the basics — shelter, food, clothing, etc. — St. Gianna’s is there for these mothers-to-be on a spiritual level as well, she said. “Our home is faith-based and provides women with spiritual direction so that they can have a strong foundation to rebuild their lives,” Fimbres-Baeza said. With all of this in mind, Fimbres-Baeza urges the community to consider the importance and the good St. Gianna’s Maternity Home is doing and to help keep it available to women right here in our own community. “Our motto is ‘One Mother, One Baby, One Family at a Time,’” Fimbres-Baeza said.

(661) 323-2901 1119 18th St. • Bakersfield, CA

Dinner Special

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Sweet & Sour Chicken

Beef with Broccoli

Pork Chow York

Pork w/ Garlic Sauce

Rice Bowl Special Beef

Sesame Chicken

• Beef Chop Suey • Beef with Bell Pepper • Chicken Chop Suey • Chicken Mushroom Chow York • Chicken w/ Cashewnut

• Mix Vegetable Delight 3 different styles • Orange Chicken of chow mein: • Pork Chop Suey • Spicy Chicken Pork chow mein w/ Pan fried soft Noodle

Spicey Beef

House Special Chicken

Teriyaki Chicken

Sweet & Sour Pork

Almond Dice Chicken General Tao’s Chicken

Pork chow mein w/ crunchy noodle cantonese pork chow mein

MÁS

November 21, 2008

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In

Tortilla Heaven

La Bonita — locally owned & operated — celebrates 50 deliciosos años in the Latino food products business

PHOTO BY ROD THORNBURG

From left: Juan Ornelas, Albert Ornelas and Ed Quezada

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PHOTO BY ROD THORNBURG

Bags of masa made by La Bonita are ready to go for those oh-so-popular holiday tamale making sessions.

BY ELAINE ESTRADA „

T

here is nothing quite like the scent of just made tortillas — hot and fresh, beckoning familias to sit down together for a delicious meal. At La Bonita Brand — “Bakersfield’s tortilla factory since 1958” — the aromatic and time-honored process of making this Latino food staple, along with many other favorite culinary products, has been done for 50 years. That’s a half century of local ownership and local employees, not to mention local loyalty to a brand built on comida buena. Of course, it didn’t all happen right away — or very easily. “We work like a family here and have for so many years,” said Edmundo Quezada, 72, a retired co-owner of La Bonita. “We are still here, still satisfied, still happy and still working.”

Recipe for success Like a good recipe, a good business requires a certain mix of ingredients. And the chef/owner must be willing to re-work that formula when things aren’t right. For La Bonita, it started in — of all places — an English class. In 1958, Edmundo Quezada came to the U.S. from Mexico to help his Tia Maria Lopez open La Bonita in Bakersfield. Her brother, YB Quezada, actually founded the company — called La Bonita, “The Pretty One,” the nickname YB gave his daughter — in Los Angeles after serving in the U.S. Army during World War II. Quezada wanted to learn his new homeland’s language, so he enrolled in a night English class, where he met Juan Ornelas. The pair became friends and would one day also forge a business partnership.

M Á S S TA F F During the busy Christmas season and with the tamale rush in full swing, Quezada hired Ornelas to help deliver La Bonita products in Bakersfield. Lopez would eventually turn over the company to one of the supervisors at the time. Quezada and Ornelas later bought out that person — and in 1971, the hombres officially became business partners, incorporating their beloved La Bonita. Not that they were movers & shakers in the corporate world quite yet. Quezada and Ornelas were the only employees, and they also used their personal vehicles for deliveries. “We used to work hard, come home late, wake up early and go to work,” Quezada said. “It was hard times and not easy.” Bakersfield was such a small town back in the ‘70s that the company only made about five cases of flour tortillas and 10 cases of the corn variety each day, according to Quezada. Also in the ‘70s — and repeating recently — gas prices were unsteady and it became difficult for La Bonita to get by. In addition, there was a cultural culinary barrier to break through as well. “I think the only challenge was when we tried to offer our products outside the ethnic area, they kind of hesitated,” said Ornelas, 64. “They would say, ‘Tortillas? Who is going to buy tortillas? We don’t have any Mexicans coming in to buy here.’” A significant corporate improvement came with the purchase of a used van. The $300 ride was then added to the La Bonita delivery fleet, which still included the owners’ cars. Today, it’s a common sight to see those white La Bonita delivery vehicles around town and what used to be a small company has grown into a successful operation with 25 employees, produc-

MÁS

November 21, 2008

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Did you know? La Bonita Brand of Bakersfield • Employs 25 people • Produces 100,000 corn & flour tortillas each week Source: Albert Ornelas

ing 100,000 corn and flour tortillas weekly, according to Quezada. The original factory was located on Potomac Avenue in east Bakersfield and has since moved to East California Avenue, which is open to the public for purchases. The La Bonita offices are on Easton Drive. Many of the workers have been with La Bonita for 20 to 30 years and have seen each other’s families grow. In 2005, Quezada and Ornelas sold their share of the company to Ornelas’ son, Albert Ornelas, 40, who has actually been with the company for 21 years. But make no mistake — this co-owner’s son had to start from the bottom and work his way up. On Albert Ornelas’ first day of employment with La Bonita, his father sent him out to wash company trucks. So he gathered a hose and soap, ready to start his task — but then it began to rain. “I went in and my dad said, ‘What are you doing?’” said Albert Ornelas. “I told my dad that it was raining and he said, ‘Just use less water.’” It was then that Albert Ornelas knew the job was not going to be easy and that his treatment would be nothing less than that of a regular employee. Now as an owner himself, Albert Ornelas hopes that in the future he can purchase newer equipment to produce twice as many products as they do now, he said. “I am still trying to figure out how they (his father and Quezada) did it for so long (financially),” said Albert Ornelas. “But, they are still around guiding me in the right direction.”

The making of tortillas At 5 p.m. each weekday, the fresh dough process starts once the delivery truck dumps raw corn into two dispensers at the factory. The kernels are then tossed into 800-pound tanks. Each container is filled with water and heated at 180 degrees until the water boils. The corn is cooked from 45 minutes to an hour and cools off for three hours, after which the corn and dough are placed into a grinder. When the products are combined, it’s time to cut the mixture into 3-inch to 10-inch circles and run through the oven. Once they’ve cooked just right, the tortillas are placed onto the cooling racks. Then they are put into La Bonita’s packages with the signature red and green logo of a smiling woman wearing her sombrero proudly, and prepared for delivery. For flour tortillas, the process is a bit more involved. The ingredients are placed in mixing bowls and combined until there is a consistent dough, which is rounded into dough balls. These dough balls are set aside for a time so they will become soft for pressing. After which, they are stretched by hand in a hot plate to make round tortillas with the proper diameter. They are then baked for a mere 20 seconds in a 450-degree oven, cooled and packaged. Flour tortillas are then frozen fresh.

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La Bonita delivery vehicles have come a long way since the days when the co-owners once drove their personal cars and a $300 used van. Among the other La Bonita products are: spices, gorditas, masa and tostada shells. “The customers like our products,” Quezada said. “We still have the same formula — and the stores, restaurants and the people like it.”

Holding on, holding steady Though La Bonita has seen hard times before, today’s food product market may just be the most challenging they’ve faced. Even though the demand for the products is still the same, it’s difficult for the company to keep up with their operating costs. “The food has become like gas,” said Ornelas. “We use a lot of corn and the price has gone up about 100 percent in the last two to three years.” Plastic, cartons and gasoline are all part of the distribution for La Bonita retail items. Since gas prices are finally falling, the company’s delivery expenses have received some relief. However, La Bonita’s higher production costs must be passed on to the consumers — at least for now. Current retail prices for La Bonita products range from about 99 cents to $5. “They (the consumers) are not happy, but they understand,” said Albert Ornelas. “They may not buy as much.” Since many of the restaurants, factories and other businesses that La Bonita supplies are now closing or going bankrupt, banks and lenders are restricting La Bonita from obtaining any more capital to update equipment, according to Ornelas. As a result, sales are down 25 percent from last year, he said. “We hope that things will get better,” said Ornelas. “Then we will start going back up again.” And as long as the demand for the products remains strong, La Bonita will meet that demand, he said. Albert Ornelas hopes to hire more people and increase the business size once the company is able to grow and succeed through the next few years. “First and foremost, we need to get through these hard times,” he said. “Then hopefully — on the upswing — we would like to combine our two facilities into one and update a little on the machinery and automation.”


H E A LT H

Eating disorders continued ... Getting help There is treatment for eating disorders. The first step to overcoming an eating disorder is to know that a problem exists and that help is needed. Family and friends can help the person become aware of the problem. Eating disorders may be diagnosed by a doctor or other health care worker. People with eating disorders may become angry or defensive when someone tries to help. However, they may be relieved that someone tries to help. Be sensitive to the person’s feelings. Let her know that you care about her well-being. Treatment often involves a doctor’s care or going into the hospital. Treatment in a hospital is needed for many people with anorexia. Medication also may be used to help treat the disorder as well as the health problems caused by it. Treatment also includes either single, family, or group counseling. Ask for help if you believe that you, a family member, or a friend has an eating disorder. Not all doctors are trained to treat eating disorders. Your doctor can refer you to someone who can help. You also may want to contact local self-help and support groups that help people with eating disorders.

Finally … Eating disorders affect the health and well-being of many women. If not treated, eating disorders can lead to serious social, emotional, and medical problems-sometimes death. With treatment and counseling, a woman with an eating disorder can live a happy and healthy life.

Glossary Anorexia Nervosa: An eating disorder in which distorted body image leads a person to diet excessively. Binge Eating Disorder: An eating disorder in which a person eats large amounts of food while feeling a loss of control over his or her eating. Bulimia Nervosa: An eating disorder in which a person binges on food and then forces vomiting or abuses laxatives. Dehydration: Water loss from the body. Fasting: Not eating for at least 24 hours. Obese: Weighing more than 20 percent above a healthy body weight. Osteoporosis: A condition in which the bones become so fragile that they break more easily. Purge: To vomit or use laxatives, diuretics (water pills), or emetics (vomiting inducers) to avoid gaining weight.

We look forward to serving you in all areas of women’s health.

ACOG PATIENT EDUCATION

MÁS

October 17, 2008

09


The

Network

Kern County Hispanic Chamber of Commerce

www.kchcc.org

November 2008

Southern California Gas shows support for Chamber

Rob Duchow of Southern California Gas presents Lou Gomez with a $2,500 check to be used for business training classes.

S

outhern California Gas Company has always been a big supporter of the Kern County Hispanic Chamber of Commerce, and recently made a $2,500 contribution to the Chamber to help with costs of entrepreneurial training. The money was used to sponsor a class currently being held in Shafter. The class will help potential business owners learn how to start a business and will help them complete a business plan for the future growth of their companies. Southern California Gas Company has been delivering clean,

THE

HISPANIC

NETWORK

The Hispanic Network Newsletter is published by the Kern County Hispanic Chamber of Commerce in partnership with Mercado Nuevo, LLC., the publishing home of MÁS magazine, The Northwest Voice, The Southwest Voice and Bakotopia.com magazine, affiliates of The Bakersfield Californian. All material is considered for publication.We reserve the right to edit and/or refuse material. Mercado Nuevo staff who assists in layout/design and copy editing of newsletter are Eric Duhart and Debbie Weaver. The articles/opinions expressed herein are not necessarily those of the Kern County Hispanic Chamber of Commerce.To submit an article, call 633-5495. The Kern County Hispanic Chamber of Commerce is located at 3232 Rio Mirada Drive, Suite D-3 Bakersfield, CA. 93308

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safe and reliable natural gas to its customers for more than 140 years. It is the nation’s largest natural gas distribution utility, providing safe and reliable energy to 20.3 million consumers through 5.7 million meters in more than 500 communities. The company’s service territory encompasses approximately 20,000 square miles in diverse terrain throughout Central and Southern California, from Visalia to the Mexican border. The Gas Company is a regulated subsidiary of Sempra Energy (NYSE: SRE). Sempra Energy, based in San Diego, is a Fortune 500 energy services holding company. Visit: www.socalgas.com for more information.

EXECUTIVE OFFICERS Chair of the board

Fernando Aguirre

Chair-elect

Joe Jimenez

Vice-chair

Jesse Bonales

Secretary

Hilary Baird

Treasurer

Ramona Herrera

Past-Chair

Jan Bans

BOARD OF DIRECTORS Chris Bernal Richard Rios Cecelia Sebasta

Donna Hermann StephanieVerrell JosieVega

David Alanis Dennis Brown Louie Cruz JayTamsi

Omar Ruiz Joe Serrano Ruben Gonzales Michael Urioste

ADMINISTRATIVE STAFF President/CEO Lou Gomez Administrative assistant Minerva Lepe

For more information, visit: www.kchcc.org or call the Kern County Hispanic Chamber of Commerce office at 633-5495.


The HISPANIC Network

The HISPANIC Network

The HISPANIC Network

Letter from the Chairman Dear Members and Friends: As we come off a historic election, where for the first time in these United States an African American was elected to the highest office in our land, we as American citizens can be proud of the fact that we can elect a president in a free and non violent process. With all the financial situations facing our nation and our state of California, it is up to us to make sure the elected individuals do what is needed in order to correct the current financial state we face. Continue to stay informed on all the issues and legislation that will impact us as citizens of California and the United States. Veterans Day was celebrated on Nov. 11 and I wish to give thanks to all my fellow veterans and their families for the sacrifice they have made in protection of our country. Many gave the ultimate sacrifice with their lives and not only deserve our thanks, but our prayers. We also must thank all those who are currently serving in defense of our country, for without them we would not have the liberty and privilege to vote as we did on Nov. 4.

As we enter the holiday season, be thankful for what you have and if you can share with those who may not be as fortunate as you. One thing that has always made Americans stand out is that we are willing to help those in need, not only in the good times, but also in the bad times. Remember, sometimes all it takes is the giving of your time in order to give someone a better holiday. There are many organizations in our community that can use volunteers or donations in order to provide for those less fortunate than ourselves during these next two holidays — so let’s all help any way we can. On behalf of the Board of Directors, may your Thanksgiving be a happy event spent enjoying great food with friends and family members.

T

he number of Hispanic-owned businesses in the United States is expected to grow 41.8 percent in the next six years, reaching 4.3 million, with total revenues surging 39 percent to more than $539 billion, according to new estimates by HispanTelligence. Spurred by growing entrepreneurial trends and affluence among the nation’s largest minority popula-

New MEMBERS Faith in Action Andrae Gonzales 722 Pacific St. Bakersfield, CA 93306 Business: 631-9200 Web site: www.faithinactionkerncounty.org E-mail: faithinactionkerncounty@gmail.com Faith in Action Kern County is a faithbased network of churches and grass roots leaders committed to improving the lives of all families. To do this, we believe people of faith must lift up a new vision that promotes a profound transformation of individuals, families, and our neighborhoods.

West Care of California

Sincerely, Fernando M. Aguirre Kern County Hispanic Chamber of Commerce Chairman of the Board

Hispanic business growth projected to 2012 Courtesy of HispanicBusiness.com

The HISP

tion, the increase is expected to come at a robust rate of 8.5 percent and 8.7 percent, respectfully, over the next couple of years. Projections of the transportation and warehousing industry show a growth of 60.6 percent from 2002. More than 90 percent of all Hispanic-owned firms, and their sales volume, are concentrated in 20 states, with 74 percent of those mainly in four states.

R. L. Frye 4520 California Ave. Bakersfield, CA 93309 Business: 321-3124 Fax: 321-3125 Website: www.westcare.com E-mail: Roderick.frye@westcare.com WestCare, a family of tax-exempt nonprofit organizations, provides a wide spectrum of health and human services in both residential and outpatient environments. Our services include substance abuse and addiction treatment, homeless and runaway shelters, domestic violence treatment and prevention, and mental health programs. These services are available to adults, children, adolescents, and families. We specialize in helping people traditionally considered difficult to treat, such as those who are indigent, have multiple disorders, or are involved with the criminal justice system.

Renewals Se Habla Español

Employer Services Payroll Workers Comp. Tax Reporting Human Resource Assistance Putting Kern County to work for over 30 years by offering qualified staff in : Clerical, Administrative, Accounting, Sales and Management

Employment Opportunities Temp-to-Hire Direct Placement Project/Temp 4029 Coffee Rd. 661.410.7 7 70

www.randemployment.com

Alzheimer’s Disease Association of Kern County Baldwin-Georgenton Center for the Blind & Visually Impaired Kern Valley Printing KVS Transportation, Inc. Saint Gianna’s Maternity Home San Joaquin Bookkeeping & Tax Services Supervisor Mike Maggard Terrio Therapy-Fitness Tri-Kern Home Inspection Company

MÁS

November 21, 2008

11


The HISPANIC Network

The HISPANIC

Rabobank donates to Chamber

R

epresentatives from Rabobank presented members of the Chamber’s Executive Board with a check for $5,000 at a luncheon held recently at the Bell Tower Club. The money will be used to continue entrepreneurial training classes the Chamber is presently hosting in Arvin, Delano and Shafter. The class is a 10-week course on “How to Start a Business and Write a Business Plan.” Over 200 people have gone through the course and nearly half have started their own business. The course teaches entrepreneurs everything they need to know to get started in a small business. Guest speakers are brought in every week to talk about one aspect of a business — legal structure, marketing, payroll taxes that need to be paid, banking, etc. Rabobank is a full-service bank and provides personal as well as business savings, checking, and investment accounts.

CALENDAR

OF

EVENTS

Dec. 10

Dec. 16th

Annual Christmas Mixer Red Lion Inn 2400 Camino Del Rio Court From 5:30 to 7:30 p.m. Free admission with a new ball or unwrapped toy Details, call Jody Serban at 327-0681

Seminar “2009 Legal Update” 11:30 a.m. to 1 p.m. Career Services Center 1600 East Belle Terrace Members, $15; non-members, $25

Edward J. Herrera E D WA R D

J .

H E R R E R A

I N S U R A N C E

A G E N C Y

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G E N T E

Brayden’s turning 4!

Happy Birthday,

Happy birthday, handsome! Sending lots of hugs and kisses to you on your special day. I love you with all my heart! Love always, Mommy

Gabi!

Congratulations, Enrique & Ariel Guillen! May all of your years together be full of love and happiness! Love always, Your family (old, present or new)

Happy 30th Birthday, Robert! Hope you have a great birthday! Love, The Lerma Family & your fiancee, Linda

Happy 10th Birthday, Lonnie! You have been, and continue to be, such an awesome little woman that helps me DAILY with all that our wild family needs to be successful. I love you always, Daddy

Phillip R. Villanueva U.S. Army — Vietnam 1968-70 Hope you had a great Veterans Day! So proud of you as you marched in the parade! With love from your wife, Diane

We love you! From your family

David Leal & Robert Luna 1967 — Went through Boot Camp together, OORAH! Saluting both of you with much love & pride, Veterans Day 2008 Semper Fi!

Happy First Birthday! To Lizette Zuniga, Happy First Birthday on Nov. 13! Love, Mom & Dad

Happy 50th Anniversary! ¡Feliz 50 años de casados, Nacho y Chavela Pelayo! Departe de, Todos tus amigos de el Richard Prado Senior Center

Happy 60th Birthday! To Robert A. Luna, With much love & many blessings to you on your birthday! Your family

Happy Second Birthday! To Julian & Juliana Gonzalez, Love, Mom & Dad

MÁS

November 21, 2008

13


Comida for your table

¡Muy Delicioso!

Corn soup with pico de gallo Perfect Thanksgiving balance — sweet corn & a burst of spice

Preparing the corn soup:

Ingredients: 12 ears of yellow corn – shucked 1 yellow onion – diced fine 1 clove garlic 1 bay leaf 1/4 cup olive oil 1 cup white wine 2 quarts water 4 cups milk, 1 percent 4 tomatoes, whole — seeded and chopped 1 bunch green onion — chopped, white only 1 jalapeño pepper — seeded and diced 1/2 bunch cilantro — chopped 4 radishes — washed and sliced 1 lime — juiced Salt and pepper — to taste Serves: 10

Remove husks and corn silk from corn and discard. Place corn cobs vertically in a large bowl and cut kernels from the cob. Place water and the bald cobs in a large pot and cook over medium heat for 1 hour. Strain, discard the cobs and reduce the stock by simmering until it evaporates to about 1 quart. Place olive oil, corn kernels, onions, garlic and bay leaf in a medium-sized pot and cook over low-medium flame for 15 minutes. Remove 1 cup of corn mix and set aside. Add white wine to the pot with corn mix and reduce by half by simmering. Add corn stock and milk and bring to a boil for 2 minutes. Turn down to a simmer and cook for 5 minutes. Remove from the fire and discard the bay leaf. Using a blender, puree the corn soup until very smooth. Season with salt and pepper and keep hot.

Preparing the pico de gallo: Place the reserved cooked corn in a bowl with the tomatoes, white part of green onion, jalapeño pepper, cilantro, radishes and lime juice. Mix well and season with salt and pepper. To serve, pour the soup into soup bowls and spoon a bit of the pico de gallo in the center. You may want to garnish with some cilantro sprigs. — Per serving: 216 calories; 8g fat

14

November 21, 2008

MÁS

Source: Got Milk? For more recipes:www.gotmilk.com


WO R K I N G

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50 years for La Bonita

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