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FROM THE PUBLISHER I'm an addict. Whether or not I started this way or willed it into existence, I'm not quite sure, but one morning without my ritualistic cup of coffee is more than enough to prove it. I've made the mistake enough times to know that a morning without coffee isn't really a morning at all but an exercise in masochism.

Don't get me wrong, I've tried my best to break the habit. I've averted my eyes from my French press for several days in a row, hoping the allure would wear off. No such luck. Friends have told me any habit could easily be broken by abstaining for seven days. Tried it. 100% would not recommend—zero stars. Instead, I discovered the perfect way to fully immerse myself in method acting for my future role in AMC's The Walking Dead. Again, no morning is a morning without coffee.

I may have been a more creative individual some 27 years ago before the first drop of coffee hit my lips, but these days, creativity comes to a halt without it. Truth be told, most processes that involve any brain function whatsoever seem to follow suit. Sometimes, you have to not only realize the importance of something in your life but simply accept it and stop fighting against it. Such is the case with coffee, as evidenced by a quick text to my sister the last time I tried a coffee cleanse for a week: "Well, I'm never doing that again."

I'm not alone, either. Coffee has been a vital part of the morning experience for hundreds of years worldwide. In the United States, 66% of us drink a cup of coffee every day. I would be thrilled if that's where my consumption ended. I was discussing this with a close friend the other day who confided his uncle used to drink three pots of coffee each day. Whether accurate or not, it made me feel like I had my addiction under control.

This issue of the magazine started with coffee, ended with coffee, and is filled with coffee. Our cover story on Dr. Kevin Kremer involves the importance of coffee not just for its caffeine content but also as tradition. Throughout the issue, we explore the coffee purveyors of Butte County who provide the fuel we need to wake, walk, and work. We even took the time to dive into the history of coffee and the farmers who make it all possible. The last part is especially important as most of us don't take the time to thank the farmer, even living in the agricultural Mecca that we do. Keep them in mind and ask questions about where your coffee comes from—making sure it's sustainably farmed, ethically sourced, and that farmers are appropriately compensated ensures that we're not the only ones benefiting from the coffee we so desperately need. May you delight in all this issue offers with a cup of coffee nearby. As you can probably guess, my note was written in the same way.

UPGRADED LIVING STAFF AVEED KHAKI Owner/Publisher JASON CORONA Sales Director

WRITERS SHELLY BRANDON Writer TIM MILHORN Writer MADDIE RODRIGUEZ Writer MICHAELA GULBRANSEN Writer DIANE NICOLE Cover Story Photographer ERIK BROWN Cover Design

CONTRIBUTORS DOUG LOVE Real Estate

LUKE SCHERBA Coffee Talk

DOLORES MITCHELL Art

MIKE HUBER Coffee Talk

SCOT STEENSON Coffee Talk

For editorial or general magazine inquiries, please contact: Aveed Khaki, 530.519.5683 aveed@upgradedliving.com

Aveed Khaki Owner/Publisher

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For sales inquiries, please contact: Jason Corona, 530.591.2634 jason@upgradedliving.com

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CONTENTS | APRIL 2024 COMMUNITY

POTPOURRI

13 Dolores Mitchell interviews Maggie Dietz, one of the members of the Wild Bunch, an icon of Chico's art scene, and host of the Wild Bunch arts & crafts show on May 4th and 5th.

23 The Kelly Brothers have been a lively, engaging, and hilarious part of the fabric of our community for nearly two decades. Learn about their story and what's to come in this month's music feature.

16 Brushstrokes in Oroville invites the community to explore their inner artisan through classes, shopping, and education on art appreciation.

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20 Leave any fear of dental work behind.

Dr. Beau Hunter of Hanosh & Hunter Dental Group discusses their offering for dentistry without anxiety using IV sedation.

FOOD 28 The California Nut Festival returns on April 20th, and you won't want to miss what they have in store this year!

40 Our resident foodie, Tim Milhorn, introduces us to the history of coffee.

42 We're lucky to have incredible cafés dotting the landscape throughout Butte County. Get to know some of our favorites in our café crawl.

45 Mason Barker takes us on a coffee tasting journey from California to Costa Rica.

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48 Luke Scherba explores the world of Fair Trade coffee and whether or not there's a better option.

52 Discover some of our favorite caffeinated finds from coffee shops across Northern California.

56 Sweet 'N' Slimy, the magical world of boba tea finds its way to our ingredient of the month.

58 Speaking of boba tea—learn how to make your own in this month's recipe.

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60 A long time in the making, Jason Corona visits The Ranch Hand food truck. Don't wait around like we did.

26 Our first ever Cool KidS story features the boys of Marsh Middle School Gators Eighth Grade Boys Basketball Green team. So much more than incredible athletes, they're also a wonderful part of our community.

30 A coffee-stained shirt could derail the best of us. Doug Love recounts a story in which it did the opposite.

62 Butte Humane's most eligible adoptees have us convincing ourselves that we could totally make space for another pet.

FEATURE 35 We sit down with Dr. Kevin Kremer of Kremer Dental Group and discuss everything from coffee and his grandmother to dental insurance and quantum accountability. It's a cover story you won't want to miss.

ON THE COVER: DR. KEVIN KREMER PHOTO COURTESY: DIANE NICOLE PHOTOGRAPHY DESIGN BY ERIK BROWN @ HELLO FRISK

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The Wild Bunch written by dolores mitchell

If you’ve taken the shortcut from the East Avenue McDonald’s to the Esplanade, you’ll have passed, unknowingly, an Aladdin’s Castle set back from Irene Street—the straw- bale home of Maggie Dietz. On May 4th and 5th, Maggie will open her doors to the public as both host and an exhibitor in the “Wild Bunch” arts and crafts show.

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Maggie’s family supplied wood for hundreds of Chico homes through Longfellow Lumber for five decades. For 15 years, Maggie and her daughter Rebecca ran Maddy’s clothing store on Main Street in Chico. Now, Maggie focuses on her own art of garment design

and quilting. We sat down with her and asked her to tell us her story. Here’s a look at some of Maggie's milestones in her own words.

I was raised in a shack with no running water, got married at eighteen, and had given birth to four children by the time I was 28. I’ve had the pleasure of living in a series of five lovely houses built by my husband, Neale, a self-taught carpenter with an instinct for making things fit together beautifully.

After his father’s death, Neale and his

brother John took over Longfellow Lumber.

I credit Longfellow for fostering our family’s work ethic and appreciation of materials and craftsmanship. From the time they were 12, all of our children worked at Longfellow after school, including our daughter, Rebekah, at a time when it was unusual for females to operate forklifts. I made her a T-shirt that read ‘LUMBER WOMAN.’ Some of our company’s men didn’t like having her work there, but just as many did. Neale also operated a truss engineering plant off Highway 99. If you come upon an upwardslanting ceiling in Chico, one of his truss systems is likely holding it up.

When my children and grandchildren were growing up, I taught them how to sew, 13

cook, paint, and work with wood and clay. They became very inventive in making gifts for their parents and grandparents—one child stuck her foot into sand to form a wax cast for a candle. They’d joke that I was running a sweatshop, but they’ve all remained creative. For instance, my granddaughter Genevieve and her friends started Chikoko, a boundarypushing fashion and performance group that once salvaged material from dumpsters for a show.

In the mid-80s through the 90s, my daughter Rebekah and I were partners in a clothing and accessories shop—Maddy’s on Main Street, between Second and Third Avenues. We would travel together treasure hunting for unusual fabrics, clothing, jewelry, and furniture in Los Angeles, San Francisco, Paris, Rome, and Bali. My husband also built a studio for us next to Longfellow Lumber, where we could create garments and bedding.

16 years ago, after my husband died, I wanted to live closer to town and in a smaller house. I decided on straw-bale construction after attending a class in Mendocino where we made a couch out of straw bales covered in plaster and mosaics. Building with straw, mud, and plaster is an ancient worldwide technique. I purchased a small lot in Chico at 2414 Irene Street, close to the McDonald’s on East Avenue, but then couldn’t get a city building permit because I used a septic tank.

A year later, the City of Chico extended their sewer system to include my lot, and I hired Tom Chase, an architect I’d known through Longfellow Lumber, to do a two-bedroom straw-bale house—the smallest he’d ever built. He used rice stalk bales packed tightly together, held in place with rebar, drilled through, and set apart every 24 inches. The dense bales covered in plaster are rather fire-resistant. They also provide excellent insulation and block outdoor noise.

Tom cleverly wove interiors and exteriors together by using tall windows and patios covered by canopies. The wrap-around garden is divided into a series of outdoor rooms that I’ve decorated with tables and chairs, antiques, mirrors, sculptures, and unusual plantings. There’s also a guest cottage and a vine-covered gazebo. Because of many twists and turns and visual surprises, visitors often experience the house and garden as double their dimensions.

Since moving in, my one change was to turn the garage into a studio that accommodates a kiln, work tables, sewing machines, and quilting equipment. When the new studio was ready, I invited a few friends to a weekly Tuesday ‘Clay Day.’ Gradually, the group has expanded to 15 or so. All my ceramist friends love to cook, and our potluck lunches are like Thanksgiving feasts.

After a year of ‘Clay Days,’ I hosted a showcase for artists to let visitors explore my straw-bale house and garden. My friends, whom I call ‘The Wild Bunch,’ will exhibit arts and crafts for the third year on Saturday and Sunday, May 4th and 5th, from 10 am-4 pm at 2414 Irene Street. In addition to ceramics, artists will show garments, quilts, paintings, sculptures, welded metal furniture, photography, and jewelry. Visitors can even have their hair styled by my granddaughter Genevieve, who operates a licensed salon in my house. Sodas and snacks will be provided along with mellow music by Leanne Cooley’s combo.

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I view my house and my life as gigantic art projects. Every morning, I wake up feeling grateful and full of wonder that I have something to make and people to love.

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SCHWINTERIORS Interior Designer Stephanie Mullin (707)350-2580 stephanie@schwinteriors.com

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An Art-full Gathering Written by shelly brandon A group of children gather around a table creating their works of art surrounded by walls displaying watercolor paintings, photographic prints, and myriad other pieces. At the same time, a few local artists gather around to chat and reconnect. The Artists of Rivertown at Brushstrokes Gallery offers the perfect space for the art lovers, the artists, and the curious of the community to gather, learn, and participate in the wonder art can garner in each one of us.

I was lucky enough to sit down with David Tamori, Debbie Peck, and Marci Trimlett to learn more about Brushstrokes—Artists of Rivertown Gallery and its ‘new’ storefront location in Oroville’s historic downtown. Freda Flint was the first president of the artistic co-op that had its early inspiration at a high school art gallery. David Tamori taught art for 37 years at Oroville High and opened a small gallery at the school. The Artists of River Town then officially began in the 90s with the hopes of bringing local artists together to share their work and knowledge with the community. Their earliest meetings were held in their homes, or at area restaurants, as they searched for a space to establish themselves. Their first location was at Oroville’s State Theatre, then the Centennial Culture Center, followed by the Feather River Senior Center. While these locations lent themselves well to art shows and classes, their obscurity made it difficult for the public to comfortably walk in and explore at their leisure. In 2020, they joined up with Brushstrokes Gallery for their new collaboration on Montgomery Street in Oroville. The great location, right next to Provisions restaurant and across from easy parking, invites customers off the sidewalk to shop, admire, and even dabble in their own artwork.

They are a non-profit organization and depend on grants, collaboration with other community groups, and artist sales to continue their mission. Debbie Peck says they have roughly 50 artist members who show and sell their work at the gallery.

She shares, “One way we keep the doors open is to collect a commission on the work, but they don’t have to rent the space or anything. We provide the building.” These members can also choose to work at the gallery, teaching community art classes or serving as docents in place of having those commissions collected. Anyone looking to start or add to their collection can come in and browse the artists’ offerings. They have all types of pieces in a variety of media including watercolor, photography, acrylic, oil, and jewelry.

The group is grateful for their supportive landlord who helps to keep the rent reasonable as well as the grants they've received from Aaron Rodgers, Kiewit, and Butte County. These have been essential in helping to support them in their mission of bringing art into the community.

Brushstrokes also collaborates with local and statewide organizations to share their love of art, including Notes to Knots, Any Given Child, and the Rainforest Project. Notes to Knots uses 17

the gallery to teach art classes to local home-schooled students ranging in grade from elementary to high school. Any Given Child is an initiative attached to the Kennedy Center that endeavors to help communities develop and plan for arts education in their schools. The group meets at Brushstrokes bi-monthly and works to connect K-8 graders with art opportunities.

The Rainforest Project is their other major partnership and has been instrumental in fostering art appreciation and involvement in the area. The group is based out of San Diego and has been involving the public in neighborhood art installations for more than 20 years. These projects bring in beauty and community connections that continue to reverberate long after they are completed.

The Rainforest Project first came to Butte County after the Camp Fire to work with schools in healing and recovery. David says, “The idea was a way for kids to handle their grief and hardship by working with their hands and helping to create mosaics for schools.” Now, they’ve partnered with Brushstrokes and the entire community to create the largest mosaic installation in the United States, the Feather River Art Wall. The six-hundred-foot-long display will consist of 60 mosaic murals depicting the flora and fauna encountered along the Feather River watershed. Every Saturday from 11-3, Brushstrokes hosts a community art experience where representatives from the Rainforest Project come in to teach the craft of mosaics to anyone interested in learning. Families are encouraged to visit and learn, cut glass, and install pieces of the mosaic, truly becoming part of creating this epic art installation.

Marci Trimlett smiles and says, “Art is the soul made visible.” The beauty of Oroville’s community soul will be something to see in these mosaics lovingly conceived, designed, and crafted by all at The Artists of Rivertown—Brushstrokes Gallery.

The gallery is located at 1967 Montgomery Street in Oroville. Call (530) 781-3849 or visit their Facebook page, Brushstrokes Artists of Rivertown, for hours, available classes, current events, or to book a painting party.

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“When I partnered with Dr. Scott Hanosh, I brought IV sedation with me.” Dr. Hunter explained, “No one offered the service in Paradise, and we quickly found that our patients loved it. IV sedation allowed us to do more oral surgery in our office with patients who were a little more nervous than normal due to the nature of implants or multiple root canals. The difference is that dentists can normally prescribe antianxiety pills, but these take 30 minutes or more for the digestive system to move them into the bloodstream, and their effectiveness isn’t predictable. If it didn’t provide proper sedation, you would have to prescribe more and you might need another 30 minutes before performing the procedure. IV sedation is predictable and takes 20 seconds to work. It puts us in the driver’s seat of our patients’ comfort.

In the end, they will often say things like, ‘This is the only way I want to do dental visits.’ I’ve also heard, ‘It felt like time travel.’ I’ve been asked, ‘Why doesn’t everyone do this?’ We only hear positive things about it, and I’ve never regretted having the training or sharing this service with my patients.”

Dentistry without anxiety

“I started working with Dr. Bob Ryan right out of school.” Dr. Beau Hunter said, “His practice was called ‘Dentistry while you sleep,’ and he was a pioneer in IV 20

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sedation dentistry in Chico. He was one of the oldest dentists in town, having practiced for around 40 years when he retired, and was incredibly well-respected.

I worked with him for a year and learned everything there was to know about it. His patients loved the experience, and when I eventually decided to venture out, I knew IV sedation dentistry was something I had to continue offering.”

IV sedation dentistry is a method of delivering a sedative directly into the bloodstream so a patient can calmly drift into a less anxious state in just a few seconds. The method reduces or eliminates fear and anxiety during treatment, making the visit safe and comfortable for the patient and dentist alike. It also provides the added benefit of shortening treatment times. IV sedation dentistry is beneficial for people with dental anxiety or those who are undergoing lengthy treatment. Dentists must undergo special training and have a specific certification to provide it.

“The number one reason to call 9-1-1 in a dentist's office is due to stroke or heart attack in the dentist chair from patients whose stress levels are unmanaged.”

Dr. Hunter said, “This is completely preventable. If you’re afraid of visiting the dentist, have a severe gag reflex, or don’t respond well to an anesthetic, IV sedation dentistry is the perfect solution. It shortens the length of the visit considerably and allows us to care for your teeth properly. It’s safer to perform dentistry under IV sedation than not.”

If IV sedation dentistry sounds like the right fit for you, call Hanosh & Hunter Dental Group. They can be reached in Chico at (530) 413-9544 or in Paradise at (530) 877-0189.

PHOTO COURTESY JOSHUA HANOSH

In a recent survey of 2,000 Americans, 6 out of every 10 said they avoided a visit to the dentist out of fear. Even with all of the advancements in dental technology over the past twenty years that have significantly decreased the discomfort, time commitment, and triggering sounds associated with a visit to the dentist, it still ranks on the list of top fears for Americans nationwide. The fear is so pervasive that it not only dissuades patients from getting a filling but keeps them from visiting for their annual checkups—the irony being that those checkups could prevent them from having to experience the discomfort, time commitment, or triggering sounds of a filling, or worse, in the first place. It’s a vicious cycle that has led to an epidemic of easily preventable tooth decay and gum disease. Luckily, the team at Hanosh & Hunter Dental Group has a solution with IV sedation dentistry.

Dr. Hanosh received his formal training and certification in IV sedation dentistry in 2017 followed by Dr. Renee Tanabe in 2023. Dr. Charles Sannar is currently finishing his training and will have his certification within the next few months, completing training and certification for every one of the dentists at Hanosh & Hunter Dental Group.

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said they were extremely lucky with music teachers. At Lyman Gilmore, they became better at their craft and also got to attend music festivals and a memorable trip to Disneyland. However, it was attending Nevada Union High School that truly transformed their music careers.

Nevada Union had music options: Concert band, jazz band, and pep band. The Kelly brothers took advantage of all three forms, and they eventually formed their own high school band—they still keep in touch—and even had their own “lucky van" (more on vans later). At this point in their lives, Chris took up the guitar, and Jon focused on brass.

After high school, the twins went their own way but eventually ended up back in Chico.

The following is information gathered from their website. Thanks to Jon Kelly for his biographical information.

The Kelly Twins’ dueling piano show found its beginning in the beautiful town of Chico, way back in 2008 at a restaurant/bar called 33 Steaks, Booze, and Jazz. Identical twins Jon and Chris Kelly were approached by the owner after an impromptu performance with a local jazz combo at the restaurant, where Jon was bussing tables. They hit the ground running with a weekly show, and by the following year were playing downtown twice a week to packed houses. In the spring of 2009, Jon graduated with his BA in Musical Theater from CSU Chico. At this point, the Kelly Twins hit their own separate roads.

Natural Chemistry Forget the pianos; forget the ability to play multiple instruments; forget the years of playing together; forget, if you can, they are twins. What the Kelly brothers really are is FUNNY—capital letters funny. Call it dry wit, quick wit, wet wit, whatever wit— Chris and Jon Kelly are a laugh a minute.

And thankfully one of them currently has a beard! Chris, maybe. Or was it Jon? Anyway, they’ve been playing the piano since they could reach the keys.

The Kelly brothers’ mom, Julie, recognized their musical ability right away. They began playing the piano and learning songs by ear. An admirable feat for young children.

Along the way, their careers were marked by the music programs their schools had.

They received instruments in first grade at Pioneer Elementary School in Davis.

There, they were introduced to the clarinet, trumpet, and percussion instruments.

Subsequently, they moved to Grass Valley, their present home location, and ended up attending Lyman Gilmore Middle School.

During this period, the boys were introduced to Chico, where their dad, Religious Studies Professor Jim Anderson, taught at Chico State. This exposure to Chico became a foreshadowing of events to come later in life. Meanwhile, the boys

Jon, the elder of the duo by ten minutes, and subsequently full of wisdom and eloquence, hopped on a plane bound for NYC. After settling in Spanish Harlem, he spent the next three months spending most of his money before he found his way to an audition and booked his first regional theater contract at the Allenberry Playhouse in PA. He spent six months performing in five different shows before returning to NYC. The next several years were spent in and out of the city, including contracts at sea, an off-Broadway cabaret, and a year of acting studies at The Meisner Studio. He eventually made his way back to Chico where he reunited with Chris.

Chris, the younger of the duo by ten minutes, and subsequently full of adventure and endless optimism, turned a van named 23

Carl into a quaint abode with his buddy and singer/songwriter Tyler Matthew Smith. They hit the highway to play original music up and down the West Coast. The acoustic duo spent the next year or so playing shows, with some time off to record several albums. After life on the road wrapped up, Chris relocated to the Santa Cruz area and started his own weekly solo piano/ guitar show. After developing a strong following, Chris rejoined Jon to once again perform the dueling pianos show.

The Kelly Twins have been playing music together their entire lives, and are grateful for the support of their fans. They now keep busy with residency bar and casino shows as well as private events ranging from company holiday parties to birthday bashes.

As far as the future, Jon said, “We plan on riding the wave as long as it keeps going. Chris added, “It’s a great gig. Right now we don’t have to travel far, so we’ll just keep going.”

They plan on building a house in Grass Valley, where Mom still lives. “We want to be up there to support her and play in the area,” said Jon. One venue is The Golden Era where singer Lorraine Gervais performs.

“It’s been a pretty wild ride,” said Chris. “We never believed that music would take us this far in our lives.”

A show set for March at The Hive in Orland sold out early, so if you want to see them elsewhere be sure to get your tickets. On April 13, May 3, and June 1 they will be playing shows at Argus Bar and Patio in Chico.

“We get a lot of familiar faces at Argus,” said Chris. “But we also see new faces there as well.”

“When we started,” said Jon, “the crowd was full of our college classmates and their friends. These days, we still see some of them, but we welcome new people to show up.”

You can find out more about performances at thekellytwins.com and on Facebook and YouTube. Trust me, you’ll love these two!

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These are some cool KIDS Written by Tim Milhorn | photo courtesy Celina Dixon

For the first-ever representation of our monthly Cool KidS, you couldn't ask for a better group of eighth-grade boys. They are the Marsh Middle School Gators Eighth Grade Boys Basketball Green team. You can take a look at their undefeated record in sixth, seventh, and eighth grades at 80-0.

You can take a look at their roster, which includes many players 6’0” or taller, with two who are 6’3” and as agile and athletic as anybody on the team. Wherever you look, the team is a marvel on the basketball court.

The night of the interview, Marsh played a team that had only lost two games all season, C.K. Price Middle School of Orland.

Their record to that point was 16-2 with one of the losses to Marsh. Orland had two “big men” themselves, but the Gators came to play, and the score was 17-6 at the end of the quarter. The score was 42-33 at the beginning of the fourth quarter, but Marsh pulled away to a 63-46 victory. This was the final home game for Marsh.

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presentation conducted by Angelique Cooper, the team coordinator. The moment proved to be touching for the many parents and grandparents in the stands, and no doubt it is a moment the boys will always remember. They set a record that may never be topped.

However, these boys don’t just play amazing basketball; they are also role models to other area teams when it comes to community service and helping the less fortunate. Under the guidance of coaches Tim Cooper and Medy Beauchane, along with the steady guidance of Angelique Cooper, the philanthropic efforts within the community have given the team a sense of accomplishment and importance off the court. As Angelique said, “What’s most impressive is that these kids are good human beings. It’s fun to watch them celebrate each other’s success.”

The Marsh Boys have raised money to adopt underprivileged families for Christmas, collecting food and other essentials. They

have participated in food drives for the Chico Boys and Girls Club among other events. We sat down and interviewed the team captains Brev Creech (6’2”), Trevor Leis (6’3”), and Maddox Montgomery (5’6” but an ace three-point man) before a game.

They all agree on how important their coaches have been in developing the team as a family.

“Tim has helped us so much off the court,” said Trevor. “He’s taught us to be better people.”

“The coaches have helped us to become better friends. We’re like a family and have a lot of respect for each other,” Maddox added.

Coach Cooper had some accolades for the team and included some of his coaching philosophy. “My goal as a coach is to train the kids to be good basketball players and better human beings. It’s not about the wins or the losses but how you play the game.”

He also tells the team that if they’re going to

be part of something, it means sacrificing for something bigger than themselves.

“The coaches taught us more than basketball,” said Brev. “We believe in each other. We are a brotherhood.”

Cooper pointed out that if they’re going to compete, why not be great? “How you do anything is how you do everything.”

Helping to facilitate positive relationships are many different team bonding events.

These include “Late Start Wednesday Cinnamon Rolls,” “Taco Tuesday Nights,” trips to Sacramento Kings games, Chico State basketball, and trips to Top Golf.

These are some experiences Coach Cooper, a former Chico Heat baseball player, uses to create that positive atmosphere. It has helped the entire team become closer and have a better relationship with one another.

This is this year’s roster: Andre Gastelum, Brev Creech, Grant Hanson, Bryn Cooper, Braedon Tatreau, Evan Del Carlo, Maddox Montgomery, Myles Fortune, Trevor Leis, James Beauchane, and Jackson Danger.

As for his relationship and experience with these kids, Coach Cooper tells them how blessed they are and how they should bless others. “You all have a tremendous support system with your parents and family

members,” he emphasizes. “Not everyone has that type of support. Be thankful and do what you can for others.”

“Tonight was a bittersweet night,” said Angelique. “I was trying to keep my emotions in check during the awards ceremony. I’m very excited for high school, though.” And those will be some tough moments when Chico High and Pleasant Valley High compete against each other.

Two of the Marsh players will be going to Chico, and the rest will be attending Pleasant Valley. Bidwell Junior and Chico Junior will be sending basketball players to high school as well.

“Chico High will have some great players as well,” said Angelique. “It always makes for fun games.”

In the end, it’s refreshing to see a group of talented middle-school athletes apply their skills and positive energy to give back to the community and excel on the basketball court. We salute the Marsh Middle School Gators Eighth Grade Boys Basketball Green team and their coaches for setting such a remarkable record and wish them well next season.

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California Nut Festival Returns to Patrick Ranch Museum on April 20 with Tickets On Sale Now Great news for nut lovers, live music fans, and art enthusiasts—the California Nut Festival will return Saturday, April 20, 2024, from 11 a.m. to 4 p.m. on the historic grounds of the Patrick Ranch Museum in Durham (near Chico). A program of the Far West Heritage Association, tickets are on sale now for the popular event that is proudly sponsored by Tri-Counties Bank, Rush Personnel Services, and Action News Now. With a focus on locally grown and produced foods and beverages from the North Valley, tree nuts such as almonds, walnuts, pecans, and pistachios take center stage at the crowd-pleasing event. Each year, this spirited festival showcases plentiful gourmet food offerings, always-popular wine, beer, cider, and coffee sampling, nut-inspired cooking demonstrations, live music on two outdoor stages, a wonderful art show, and an artisan fair featuring talented local artists and much more.

New this year, interested festival attendees will have the opportunity to purchase a glass of beer, wine, or spirits from an on-site 28

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bar while enjoying music and the beautiful surroundings.

Additionally, attendees will be able to purchase wine and beer products from participating vendors to take home.

Back by popular demand, there will be a spirited “Nutty Chef Competition” where festival attendees can watch as three local chefs compete on stage in succession for bragging rights and a trophy (that the winner can keep for a year). The chefs will be provided with a selection of ingredients – such as olive oil, nuts, honey, spices, sauces, beer, and wine – plus they will be able to bring some “secret” or special ingredients of their own. Chef participants will be announced at a later date.

While fun to attend, the culinary event provides much-needed support for the historic Patrick Ranch Museum.

To date—and as a direct result of this event—$215,000 has been donated to the Patrick Ranch Museum to preserve and interpret the agricultural history of the

Sacramento Valley.

General admission tickets to the California Nut Festival are $35 in advance or $40 the day of the event. While not geared for children, event tickets for children ages 7-12 are $15, and the event is free for children six and under. For tickets and/or more information about the 2024 California Nut Festival, please visit www.CaliforniaNutFestival.com, call 530-892-1525, or connect via social media at www.facebook.com/nutfestival or @canutfestival on Instagram.

To make the festival a weekend getaway for guests outside of the Chico area, the nearest airport is the Sacramento International Airport (90 minutes away) which offers shuttle services and rental car options. For travel options, visit the Chico Chamber of Commerce at www.ChicoChamber.com (click on Visitor Information/Places to Stay) or www.ExploreButteCounty.com for numerous local hotels and bed and breakfast accommodations.

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My Coffee might have ruined the day I was late. I slipped out of traffic on East First Avenue and skidded to a stop alongside the high old curb in front of a shabby empty little house on a double lot. The guy I was meeting stared at me as I pulled up. He had a penetrating stare. I had never met him, but I had been warned.

“I wouldn’t trust him as far as I could throw him,” said an agent I knew. “I’ve worked with him. He has no loyalty, and he doesn’t even like realtors.”

I knew he built new homes and developed old properties, hence the pile of paperwork I brought with me: survey maps, assessor’s maps, city zoning ordinance, and more.

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I’m Del,” he said, unsmiling. He was a silver-haired guy in jeans and a plaid shirt.

I went to shake his hand, and as I shifted my load, my coffee cup shot straight down and exploded on the sidewalk at my feet.

An impressive spray of coffee created an interesting pattern of brown streaks and blobs decorating the front and inseam of my tan pants.

Del said nothing but raised an eyebrow as he turned away toward the house.

Inside, I explained the information and maps I brought for him, with my best professional demeanor. “Hmm,” he said.

I jumped from the car and hopped up on the curb, balancing my pile of paperwork and a big coffee-to-go.

As we parted, he glanced again at my blotchy pants. So much for making a client out of that guy, I thought. I headed out for a new cup of coffee.

The guy appeared in front of me. “Hello,

To my surprise, Del called me within a week.

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Within a month, he bought two vacant lots and listed a new home he’d built with me.

Within another month, we were in my office going over the offers we had received on the new home.

“I’m not impressed with either one of these agents,” said Del. “They think they’re big shots.”

I said, “Before I met you, I heard you didn’t like any realtors.”

He looked at me with his penetrating stare, and said, “I guess I like a guy who drops his coffee all over himself and keeps on going.”

The coffee wins the day.

Doug Love is Sales Manager at Century 21 in Chico. Email dougwlove@gmail.com.

Call or text 530-680-0817.

I would recommend Effie Khaki to absolutely anyone who is selling or purchasing a home. I have complete confidence and trust in Effie's professionalism, expertise, and commitment to all of her clients. I purchased and sold my first home with her over the last 5 years. Effie will always exceed your highest expectations.

-Jenifer Crawford

Tucked away on the convenient 'west side', enjoy the easy-living lifestyle with large garage, drought tolerant landscaping and heated dipping pool! Meticulously maintained, one owner home, light and bright with large windows, tray ceilings, transom windows above interior doors. You will love the efficient kitchen with slab granite, high end appliances, knotty alder shaker cabinetry, tile floors and recessed lighting! Open to the family room with fireplace and slider to the back patio and pool! Perfect for those friends and family gatherings! Ceiling fans throughout home, whole-house fan, central vacuum, and alarm system! Primary suite opening to the backyard features a large walk-in closet-bathroom features dual sinks, large soaking tub and separate shower!

Bed: 3.0 Bath: 2.0 SqFt: 1,804 Price: $579,000

This home's darling kitchen is equipped with granite counter tops, a walk-in pantry, stove/ oven, microwave oven, and tile flooring. The light and airy living room is spacious and designed for entertaining, while the family room boasts beautiful laminate flooring and offers a toewarming gas fireplace. Other features include dual-pane windows, newer HVAC, laminate and tile flooring throughout and so much more!

Bed: 3.0 Bath: 3.0 SqFt: 1,794 Price: $469,000

SOLD Located on a private cul-de-sac, this Paradise lot was once home to an elegant residence. Still remaining are the beautiful wrought iron entry gate with its brickwork, a pond, paved driveway etc. Property is connected to PID water; condition of septic is unknown to seller. Buyer to investigate.

Acres: 1.02 Price: $42,000

Own a piece of PARADISE!!! If you are looking for your private estate property, then come and see what this gorgeous 1+ acre parcel has to offer. Situated on a quiet cul-de-sac location, it will take only one look to know this is where you want your dream home to be. While its heavenly, the price is down to Earth. Bring your blueprint and build!

Acres: 1.02 Price: $49,900

Here is your "Golden Opportunity"!! FANTASTIC location, close to Bidwell Park, schools, downtown-you get the picture! 3bed/2bth with attached 2 car garage. Corner location, City services! Ready for your custom upgrades!

Hardwood floors, newer roof, brick fireplace!

Don't let this unique opportunity pass you by!

Bed: 3.0 Bath: 2.0 SqFt: 1,092 Price: $345,000

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328 Broadway

Downtown Chico

Shop 5thstreetclothingco.com

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FOREWORD BY JASON CORONA | ARTICLE BY DR. KEVIN KREMER PHOTOS BY DIANE NICOLE PHOTOGRAPHY & COURTESY KREMER DENTAL CARE

The Other Side Of a Great Cup of Coffee Over the many years that I’ve lived in Butte County, I’ve had the pleasure of meeting countless healthcare professionals. The vast majority have been extraordinarily good at their craft while also maintaining a humble and friendly demeanor not always associated with the industry as a whole. I have often commented on just how lucky we are as a community to be blessed with providers who are as adept at offering quality care as they are in employing incredible bedside manners. On occasion,

I have had the fortune of happening upon a healthcare provider who goes above and beyond; such is the case with Dr. Kevin Kremer of Kremer Dental Care in Chico.

The second generation of a local dental dynasty, Dr. Kremer was guided by the mentorship and teachings of his family to look for what was possible beyond the success of his private practice.

Using his skills and knowledge, he has ushered in the next generation of dentists,

helped dental practices succeed with his proven model and mentorship, and even created an affordable in-house insurance replacement program for individuals and small businesses. Most recently, he finished writing his book which will be released this summer. I sat down with him over a cup of coffee to learn more about his life, and though we usually write these stories ourselves, felt compelled to ask him to write his own, as a newly published author. The following is his story in his own words.

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I really enjoy a great cup of coffee—the smell, the taste, and the way it warms my stomach. What is it that makes something great? It is often said that people don't remember what you do or what you say, but they remember how you make them feel.

For me, coffee is all about how it makes me feel.

My Nana lived to the spry age of 95. She was a 4-foot 11-inch red-headed Irish woman, sharp as a tack and one of the strongest people I ever knew.

She lived through the Great Depression, World War II, and birthed eight children. Hers was a strength I will never fully comprehend.

Coffee was our tradition. We would share a great ‘cup of Joe’, which happened to be my grandpa's name. She lived in the Bay Area and one time, I spent the night when I needed to arrive early at the airport. We had a wonderful evening filled with dinner and ice cream. I explained to Nana that I had to leave at 3:30 in the morning to get to the airport on time. She asked me if I'd like a cup of coffee before I left, as was our tradition. I told her that was much too early to inconvenience her.

Of course, being Nana, she said “Oh sweetie, it's not a problem at all.” As I woke and walked into the hallway at 3:30 am, Nana was standing there holding a cup of coffee. That small gift of kindness has never left my memory.

It wasn't long after, while I was vacationing in Maui, that I got the news Nana had passed. Maintaining that tradition of a morning cup of Joe, I went out and sat on the balcony to enjoy my coffee.

A beautiful little bird with a bright red crown of feathers flew down and landed on the rail, no more than three feet from me. It stared at me. I felt the presence of Nana and started to cry. She was coming to say hi and share yet another cup of coffee. When I retold this story at her funeral service, I again started to cry. There are many emotions and feelings that I experience while enjoying a great cup of coffee.

The next great mentor in my life was my father.

He too, enjoyed a great cup of coffee, which also became a tradition of ours. He was the town dentist in Los Molinos, and I followed in his footsteps. Twenty-five years ago, Los Molinos wasn’t big enough for a second dentist, so I established my business in Chico. We worked on cases together and shared many dental stories.

He taught me the greatest investment you can make is in yourself. He taught me the value of continuous learning.

Continuous learning is the mindset we have at Kremer Dental Care. We continue to embrace new technologies. This includes our computer-guided 36

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implant surgery technology and digital smile design. The technology available is amazing. With our New Smile Now process, guests who need a new set of teeth undergo a complete transformation in one visit. We can extract teeth, clean up any infection, place dental implants, and then use 3D imagery and 3D design to 3D print new fixed teeth—all in the same day. This was not possible a few years ago.

In Jim Collin’s book Good to Great, he examines how ‘good enough’ is the enemy of ‘great.’ Many people stop at just being good enough. One of the traits of successful business owners is to focus on being exceptional and empowering teams to do the same. We always want to provide the best customer service and the best quality of care. In our dental office, this includes the latest technology, facilities with themed suites, and the offer of a great cup of coffee.

Small businesses are the lifeblood of this country. Whether you are an electrician, plumber, real estate agent, or coffee shop owner, small business owners provide products or services that make our community better.

There is a trend in healthcare where private-owned primary care providers are obsolete. The same trend is happening in dentistry. Large corporations from big cities either open a new dental office or acquire an existing dental practice. Sometimes, the name doesn't change, only the ownership.

When business decisions are made by big corporations from the big cities, sometimes those decisions aren’t the best for the small communities and the patients.

My daughter, Dr. Kara Kremer, and my son, Kevin, have both joined our small-town family business. The goal of our legacy is to empower other family businesses and help preserve locally-owned businesses here in Chico. Another goal is to advocate for the best healthcare interests of our guests.

Many of you are aware of what is happening with insurance coverage in California. We have been told that health insurance is a requirement for life in America. What some don't realize is that dental insurance is very different from medical insurance. Medical insurance differs as once the deductible is met, it covers all remaining expenses. On the contrary, dental insurance only covers certain procedures at certain percentages and then a maximum limit is reached.

The insurance industry did a poor job in developing products and did not include dental insurance with medical even though the mouth is a major part of the body. As a result, dental insurance is more of an assistance program rather than an insurance program. Dental insurance companies only pay $1,000 - $2,000 per year, and the patient is left to cover the remainder.

Most dental insurance plans are not worth paying for, particularly if you are employed at a small business or are an individual who purchases dental insurance.

The challenge with insurance companies is they have their self-interest as the guiding principle as opposed to what is best for the patient. Annual maximum reimbursements haven’t changed since the 1960s. The 1960s is when the average house in Chico cost less than $24,000. Over 50 years later, dental insurance companies still only pay 37

$1,000 - $2,000 annually. If we adjusted for inflation, this amount should be $20,000-$40,000 per year.

Not only have insurance companies done a disservice to patients by failing to increase annual reimbursements to adjust for inflation, but they have also failed to increase reimbursement amounts for procedures over the past 15 years. What this means is that they reimburse the same amount for a cavity that they did 15 years ago. Would you stay at a job for 15 years without an increase in compensation?

This is why many offices in the area are choosing to change their relationship with dental insurance companies and move to out-of-network status. The dental office still bills and maximizes the insurance reimbursement. However, it no longer is held hostage to their price-controlling initiatives.

Dentistry is not overly expensive in comparison to medical care; it is just very poorly covered. In addition, life expectancy rates have increased, but we still only receive one set of permanent teeth. This can create challenges for people who weren’t born with the best dental genetics. This is why we created an insurance assistance program, called AegisCare, where for $33 a month, you can have your annual cleanings, annual X-rays, and your annual exam—which is 100% covered along with 20% off of most other major services. This is a great product for individuals and small business employees.

We are celebrating 25 years of Kremer Dental Care helping people in this community. I am proud to have lived and raised four children here in Chico. With my partner, Dr. Kevin McKinney, we have grown our dental family as other dentists have asked us to share our knowledge and leadership. We aim to continue to create a reputation in the Northstate for exceptional dental care.

In addition to helping local dentists, we also have an impact through collaborations, coaching, and mentoring. Through Kremer Leadership Institute, we not only coach the teams at the Kremer Dental Care offices, but we also coach individuals locally and remotely. An additional way we are contributing and providing impact is through an upcoming book, Quantum Accountability, which will be released this summer. This book discusses the ideology of Quantum Awareness—how success in life leaves clues. Success starts with being aware of our mindset. The thoughts we choose to keep as beliefs then dictate our actions in life. Mindset is the foundation for success in life. I hope you will take the time to read it and discover your life and pursuit of success are impacted by your mindset.

To celebrate 25 years in Chico, we would like to offer 25% off dental services at all of our locations for the month of April.

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*certain exclusions apply.

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I would like to thank the Chico community for all that it has afforded Kremer Dental Care in the past 25 years. We are excited about future opportunities to grow and contribute.

We look forward to sharing a cup of Joe with you and future generations in the Chico area.

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one lump or two America has an obsession with coffee. Just look around at all the coffee businesses.

Drive-throughs, walk-in shops, and a gourmet section in every supermarket. We get our coffee caffeine fix in myriad ways morning, noon, or night. Many spend well over $100 a month on their java. As crazy as that may sound, America came into the coffee game much later than many countries.

As my dad used to say, “There is no bad coffee, there’s just better coffee.” This view came from when he was in the Navy during WWII on a ship in the Pacific Ocean. They had the coffee urns brewing all the time and provided evaporated milk because whole milk took up a lot of space. Today, I don’t drink coffee like my dad. I use a French press and add in a plant-based “milk.”

The story goes that about 850 CE, a goat herder, Kaldi, noticed his goats “dancing” after they ate wild coffee berries. He decided to mix the berries with water and drink it. He found it had a kick and gave him newfound energy. Just like that, the coffee industry was born!

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In the 17th century, most of the coffee

grown in the world came from Yemen. The popularity of the beverage grew and grew, and it spread to Indonesia and the island of Java (hence the nickname) where they began production. Coffee came to the States in the 17th century, and in the 1770s, it became patriotic to drink coffee, especially after The Boston Tea Party. While Brazil is the largest supplier of coffee today, Hawaii— think Kona—and California are the only states that grow coffee. Brazil grows about one-third of the world’s coffee beans with Vietnam in second place.

Ripened coffee fruits are called “cherries,” and you can eat the outer fruit part right off the plant. The two most well-known varieties are Arabica and Robusta. The cherries are processed by removing the seeds and drying them, either by the natural process,

WRITTEN BY TIM MILHORN

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We learn to drink coffee from our parents.

As children, we grow up watching them make coffee, and somewhere along the line, we clamor for a sip or our own small cup. My first taste of coffee came out of my dad’s cup. I loved it. He made his with two teaspoons of sugar and added in evaporated milk from a can. It tasted much like the coffee ice cream at Shubert’s in Downtown Chico.

the wet or washed process, or by the semi-washed process. These all result in green coffee beans.

The roasting process is pivotal in creating the aroma and flavor of a particular style of coffee. In the basic step-by-step process, temperatures are gradually raised from 356 degrees Fahrenheit to 482 in seven to 20 minutes. This will result in a light, medium, or dark roast, depending on the times. French roast is actually “over-roasted” to eliminate some of the bitterness and make a smoother brew.

Espresso, which means “hard-pressed” in Italian, is a good way to get a strong coffee flavor with a good caffeine kick. In an overnight process called “cold brewing,” where the water drips slowly through the ground coffee, you are rewarded for the wait with a very smooth result. Simply add hot water to it for a perfect brew.

The world’s most expensive coffee, coming in at $600 a pound for wild harvested beans, is called Kopi Luwak, partially digested and collected from the feces of the Asian Palm Civet, a tree cat. The result is an extremely smooth and less acidic brew. I’ll take their word for it.

A modern-day comparison is to equate coffee beans with wine grapes. There are many similarities between the two. Coffee and wine grapes are sitespecific. Coffee grown on the island of Kona has a different flavor than coffee grown in Brazil, just as cabernet sauvignon grapes grown in France have a different flavor from grapes grown in the Napa Valley. Grape vines flourish best between the 30th and 50th parallels in the southern and northern hemispheres; coffee enjoys the warmth of the area around the equator between the Tropics of Cancer and Capricorn. Coffee and wine undergo a fermentation process, and coffee beans and wine grapes can be from one location or blended with different beans and grapes respectively. Each depends upon the specific climate, soil, or zone in which they’re grown. So, two of the finer things in life for many, coffee and wine, share many attributes.

As for the title, “lumps” refers to sugar cubes, so one lump or two was often served with small tongs. I know, I know, even the mere mention of sweetener is sacrilege to you coffee purists out there, but think about how many fewer options you’d have to get your morning cup of Joe if it wasn’t for the sugary dessert-style drinks that helped make those businesses so popular and coffee widely appreciated. So there you are. Now let’s talk about the next greatest invention—instant coffee! I’ll patiently await the hate mail.

A Good Cup of Coffee Mike Huber, Co-Owner @ Beatniks Being in the coffee business for over 25 years, I’m often asked, “How does one make a good cup of coffee.” The farmer, the roaster, and your barista all play heavily into this. I always defer to personal taste, but to be brief, start with clean, cold water.

Bring it to just before a rolling boil. Slowly pour it over freshly roasted, just ground coffee in a French press (this avoids a paper filter separating the flavor and oils). Let it steep for two minutes, plunge, and enjoy. Of course, there are many different ways to brew coffee, but I always say, "The faster the caffeine hits your system the better."

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Road Roaster Coffee Company Founded by Scot and Chris Steenson in 2019, Road Roaster Coffee Company has quickly become one of the most visible roasters and coffee providers in the area. A fixture at the Chico Saturday Farmers Market, they are a community-centric business, doling out some of the most flavor-packed beans in the area while remaining true to their mission of giving back to charity. They even deliver directly to customers’ doorsteps every Thursday! When they aren’t serving individual customers and outfitting office break rooms, they’re busy white-labeling coffee for A-list celebrities and musicians worldwide. Local musicians, like Mossy Creek, have participated in this program as well, helping to raise money for the Music Therapy Impact Fund. Local businesses like Butte Creek BBQ, SuperFresh, and Thistle & Stitch source their beans from Road Roaster too. If you’re looking for delicious beans packed with flavor, fun, and philanthropy, make sure to try Road Roaster!

RoadRoasterCoffeeCompany @RoasRoasterCoffee roadroastercoffee.com

(530) 966-8640​ info@roadroastercoffee.com

E S T. 1 9 9 6

BIDWELL

Bidwell Perk

PERK Locally owned and operated for over 28 years, Bidwell Perk has made

a name for itself throughout Chico as a go-to for delicious drinks, mouth-watering food, and a charming atmosphere. Now under the ownership of Tao and Nikki Stadler, 30+ year residents of Chico, it is set to reach new heights. “I always had a dream of being a business owner.” Tao says, “This is living out a dream for me.” As the previous CEO of the Oroville Chamber of Commerce and then completing an 18-year career in software, Tao is no stranger to the world of business, and having spent ample time in coffee shops with other business owners, stepping into The Perk just felt natural. So far, he has expanded the food menu and added gluten-free options, started a membership delivery program for The Perk’s coffee beans, and is now opening the café as a late-night venue for private parties, bridal showers, and more. Stop in and see why everyone in town loves this quaint coffee shop!

CH

ICO, CA

BidwellPerk @BidwellPerkChico www.bidwellperk.com

664 E 1st Ave, Chico (530) 899-1500 Mon-Sun 7am-4pm

Mug Shots Coffee House Keeping customers caffeinated since 2004, Mug Shots Coffee House has been a must-visit for residents and visitors alike as Oroville’s only local coffee shop. Managed by Der Xiong, Mug Shots constantly evolves, adding new items to their venerable list of offerings. Don’t be surprised to find bagels, scones, muffins, cookies, carrot cake, coffee cake, and specialty cheesecakes along with seasonal cake varieties on their menu. Be pleasantly surprised to learn that they make all of it in-house every single day. With a commercial espresso machine, they prepare any coffee drink imaginable using beans from Chico roaster Has Beans, and they even have an assortment of dairy alternatives to ensure each drink is perfect for everyone including almond, soy, coconut, and oat milks. Coffee not your thing? Not a problem—they also carry teas, infused Red Bulls, housemade lemonade, smoothies, and Italian Sodas. They even have a pet-friendly patio out back. Stop by and see why everyone loves Mug Shots!

MugShotsOroville @MugShotsCoffeeHouse

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2040 Montgomery St, Oroville (530) 538-8342 Mon-Sat 6am-6pm | Sun 8am-4pm

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SCHEDULE YOUR FREE WATER TEST TO GET WATER YOU LOVE! The water quality in your home is vital, and our water testing analysis is the key to knowing exactly what’s in your water. We offer free in-home water testing by our trained and certified experts. If you knew what was in your water, it would make you say “Hey Culligan!”

530-343-5100

culliganofchico.com/free-water-test/

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A Journey through the Art of Coffee Tasting with Mason Barker Written by Michaela Gulbransen Mason Barker, a seasoned Coffee Master with an 11-year tenure at Starbucks, shares his expertise in coffee connoisseurship beyond the mere brewing of coffee. In Mason’s opinion, coffee transcends its status as a mere beverage; it becomes an art form, a sensory experience, and a journey of discovery. With each cup, Mason invites us to savor the moment, appreciate the craftsmanship, and celebrate the rich tapestry of flavors coffee offers.

In February 2023, Mason's expertise was recognized nationally when he was handpicked as one of only 80 partners in the United States to embark on a four-day origin experience in Costa Rica. This immersive journey took Mason deep into the heart of coffee production, from the lush plantations to the meticulous sorting, tasting, and bagging processes. The experience was transformative, deepening Mason's passion and knowledge for the craft.

Beginning his career in Danville, CA, at a reserve bar, Mason honed his skills in creating handcrafted signature coffees. He fostered an environment where patrons could savor each sip amidst a less hurried, more immersive experience. His journey to Costa Rica further enriched his understanding, solidifying his status as a coffee enthusiast.

For Mason, the journey towards the perfect cup of coffee begins with selecting quality beans. With a preference for aged Sumatra offerings such as Starbucks Christmas Blend, Mason emphasizes the importance of starting with superior-grade Arabica beans.

Beyond bean selection, Mason's expertise extends to the brewing process itself. He emphasizes the importance of water quality, recognizing its role in accentuating the flavors of the coffee. Grind consistency is another crucial factor, with Mason advising on matching the grind to the brewing method for optimal extraction.

Mason recommends a sensory journey encompassing aroma, flavor, body, and taste to appreciate a cup of coffee fully. By inhaling the coffee's fragrances and noting nuances ranging from floral to earthy, one can immerse themselves in the sensory experience.

Slurping the coffee allows for a discerning exploration of its flavors, with Mason guiding enthusiasts to identify where on the palate each note resonates. The body of the coffee, whether bright or soft, creamy or watery, offers further insight into its character and complexity.

Finally, the lingering aftertaste is a testament to the coffee's quality, with darker roasts often leaving an enduring earthy finish. Through these steps, Mason empowers coffee lovers to unlock the full spectrum of flavors and textures inherent in each cup.

Beyond his role as a Coffee Master, Mason embraces a new chapter in his life as a brand-new father. Alongside his wife Gabby, they welcomed Beau, an adorable future coffee ambassador, into the world, adding another layer of joy and fulfillment to Mason's journey.

For those seeking to experience Mason's mastery firsthand, a visit to Starbucks on E 20th Street in Chico is a must. There, amidst the aroma of freshly brewed coffee and the hum of conversation, Mason stands ready to craft the perfect cup for each patron. Mason continues to inspire a deeper appreciation for the world's most beloved beverage, nurturing the human spirit one sip at a time.

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Upper Crust Free drip coffee? You’ll find it at Upper Crust every Tuesday!

Baker and coffee shop owner Jeff Plummer and his wife Shelby, a cake decorator, began looking for a place to raise their family and found it in Chico. As luck would have it, Upper Crust was looking for a baker and a cake decorator, so the two applied and were hired immediately. In 2018, they purchased the business from its founder, Lori Powers, and have been running the café ever since.

Offering an ever-expanding menu of drinks and delicious eats, the Upper Crust is the perfect place to snag breakfast, lunch, dinner, dessert, or just a quick pick-me-up. Fresh baked goods, quiche, sandwiches, salads, and soups can be found on their rotating menu daily, with many more delicious offerings to come. And that free drip coffee on Tuesdays? Just bring in your Upper Crust mug! There’s plenty to love at Upper Crust. Stop in and give them a try!

UpperCrustBakeryAndCafe @Uppercrustchico www.UpperCrustChico.com

130 Main Street (530) 895-3866 Mon-Sat 6:30-7, Sun 6:30-4

Monkey Bowls You likely recognize Colton Bertagna and Monkey Bowls from the February issue of Upgraded Living. If you’ve visited this Durham gem since then, you likely already know they have some of the most delicious acai bowls this side of Hawaii, but you might not know they also have the perfect complement to their acai bowls with a full café menu. Recognizing the need for elevated coffee in Almendra Steakhouse, Colton set out to create just that. Utilizing the newest technology with an Eversys espresso machine, Colton and his team ensure the perfect espresso extraction every time using local beans from Day Camp coffee, making each menu item an experience you won’t forget. Whether hot, blended, or iced, they can make just about any coffee drink under the sun. They also offer Tahoe Chai, matcha, smoothies, and energy drinks featuring Tommy Ostberg's local Pumped Energy Co guarana concentrate with 220mg of caffeine.

Kickstart your day with an acai bowl and a delicious coffee creation at Monkey Bowls.

MonkeyBowlsCafe @MonkeyBowlsCafe

9275 Midway, Durham, CA (Inside Almendra Steakhouse) (530) 343-6893 Mon-Sat 7:30am-4:30 pm

Sweet Bean Coffee House Founded by mother and daughter team Ronda and Sarah, along with their husbands, Chris and Jeff, Sweet Bean is the realization of a long-time family dream to own a coffee shop. Though the original plan seemed far in the future, an opportunity to do so earlier fell into their lap, and they couldn’t help but dive in. Focused on supporting local, Sweet Bean uses beans from Chico roaster Rhapsody Coffee and offers baked goods from Tin Roof Bakery, Flick of the Whisk, and The Hen Den, including gluten-free options for those who prefer them. If you’re looking for something a bit heartier, their burritos are made in-house, and their Denver burrito has quickly become their claim to fame. Most of their drinks can be made hot, blended, or iced, but if you’re looking for something truly special, try their Cookie Butter, Honey Buzz, or Oreo Crumble. Trust us, there isn’t a bad option on the menu!

SweetBeanCoffeeChico @SweetBeanChico www.SweetBeanChico.com 46

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3010 Floral Avenue, Suite 135, Chico (530) 965-5039 Mon-Fri 6am-3pm | Sat-Sun 7am-3pm

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Drink Local, Ditch Fair Trade? Why Some Roasters Say Direct Trade is Better

When it comes to Fair Trade coffee, there are a few things that are unique to this industry. The primary issue is who is certified and who issues the certifications.

In coffee-producing countries, the 48

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responsibility is on the farmer (the seller) to be certified. Additionally, the cooperatives or farm organizations (the buyers) issue the certification. This means the cooperatives are determining what’s fair, not the farmers.

Alternatively, if a third-party organization such as the World Coffee Organization or Specialty Coffee Association were to determine fair prices and practices, the farmer could get a fairer deal.

Another challenge with Fair Trade is the way price is determined. A base rate is set on the US Dollar. As currency rates change, Fair Trade prices can drop below market value if the value of the dollar drops.

Additionally, transparency is essential.

Often, the beans you consume aren’t traceable, allowing the exporter to hide the price they pay to the Fair Trade farmers.

Cooperatives will combine beans from a certain region, which isn’t an issue in and of itself. However, the cooperative controls the price, selects the beans to buy and sell, and issues the certificates. This allows the cooperative or farm organization to select

the price they pay the farms.

Lastly, becoming Fair Trade certified is costly for small farms. For many small farms, the investment and paperwork aren’t worth it, given that they may not get any difference in price when they take their crops to market.

So, how do we buy great coffee while still supporting the farmers and paying a fair rate? One excellent option is to buy from small-batch roasters that are transparent about where they source their green coffee.

Rather than buying fair trade coffees, Yolima recommends buying coffees “direct from the farm.” In the end, this is often the most fair trade there is.

Inquire about the coffee you drink—ask where it comes from, who the farmers are, and what is done to ensure their livelihood.

After all, most of us can attest to how different our lives would be without our morning cup of coffee. Those who dedicate their lives to improving our lives deserve at least that much.

WRITTEN BY LUKE SCHERBA, OWNER OF CAL JAVA COFFEE ROASTERS IN CHICO

In the realm of specialty coffee, there are a lot of terms that are thrown around, and not a lot of them correlate to the consumer's impressions. As a coffee enthusiast and someone who cares about the sustainability of coffee farmers worldwide, I started asking farmers about their opinions on Fair Trade coffee. In my recent trips to farms in Colombia, I received a unique response I wasn’t expecting. When I asked Yolima, the owner of Paisa Coffee and a well-known exporter/importer, she had mixed opinions.

Yolima represents small family farms, and though she likes the concept of Fair Trade, oftentimes, it's not good for the coffee farmers. Yolima grew up on a coffee farm in Paisa, Colombia, and has seen firsthand the benefits and disadvantages of Fair Trade.

After moving to the United States, she purchases green coffee and oversees its processing, export, and import.

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Cal Java Lovers of art, culture, people, and travel, Luke and Kylee Scherba’s experiences eventually led them to a place where they could invest in a long-term product that promoted both community and culture. They found just that in Chico’s 35-year-old iconic coffee shop, Cal Java. More than just a local coffee house, Cal Java is a roastery and hub for sustainability and fair trade. Rather than focusing on the newest espresso machines or latte art, they commit themselves to agriculture—knowing everything about where their beans come from and caring about the farmers who produce them. They offer transparency on their products, making each purchase as ethically pleasing as it is delicious. You can find their coffee and beans at many of the local dining hotspots around town as well, and they are known for their unique flavor, as roasting takes place in an old cast iron machine.

Try this old-world-style coffee for yourself! You won’t be disappointed.

ChicoCalJava @Caljavadrivethru www.caljavacoffeeroasters.com

216 W East Ave, Suite B, Chico (530) 891-8935 Mon-Fri 5am-4pm | Sat-Sun 6am-3pm

Deja Vu Breakfast Co. You may recognize Deja Vu Breakfast Company from our February issue, likely because of their mouthwatering Strawberry 3-Way French Toast. Though Deja Vu is a sit-down restaurant known for its picture-perfect breakfast dishes, you may be surprised to learn it also operates as a café on Wednesdays, Thursdays, and Fridays—perfect for meetings, finishing work, or reading a book. Deja Vu utilizes the legendary Marzocco GB5 espresso machine to pull perfectly caffeinated shots from Cat and Cloud Coffee beans, a company co-founded by a Chico local. Beyond fair trade, they work with individual farmers in Latin America and Africa to provide single-origin beans that are as ethical as they are flavorful. Thanksgiving Coffee—a Certified B-Corp and the OG in drip coffee—provides the restaurant’s drip coffee. With a rotating selection of specialty drinks, like their Iced Lavender Latte in April, and the unique combination of a delicious menu full of breakfast items, you can’t go wrong with a visit to Deja Vu. Search Deja Vu Breakfast Company @deja_vu_breakfast_company

3221 Esplanade, Chico (530) 287-5660 Wed-Sun 8am-2pm

ESPRESS-YO-SELF The Perfect Cup Scot Steenson, Owner @ Road Roaster The perfect cup of coffee is more about togetherness than it is about the coffee itself.

The perfect cup of coffee is created by combining four key elements: community; charity; fun; and of course, coffee. Being surrounded by friends and family while enjoying a cup, helping each other while sharing a cup, raising hell and having fun while indulging in a cup, and sourcing local and fresh roasted coffee to put in your cup—that’s what makes a great cup of coffee.

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OREO CRUMBLE This white chocolate-based blended delight has real oreos pulsed directly into the drink.

Always topped with housemade whipped cream and oreo crumbles on top, it's about as decadent of a drink as you can get!

SWEET BEAN COFFEE HOUSE 3010 FLORAL AVENUE, SUITE 135, CHICO

THE AVALANCHE Appropriately named, this coffee drink is an avalanche of flavor in every sip!

Made iced, blended, or hot, coffee is mixed with caramel syrup and white chocolate flavor to create a perfectly smooth texture and flavor you're sure to love. The caramel drizzle on top is the literal icing on the proverbial cake.

MUG SHOTS 2040 MONTGOMERY ST, OROVILLE

MEXICAN MOCHA If you're looking for that early morning kickstart, look no further! A double shot of espresso, whole milk, chocolate, whipped cream, and chocolate powder on top—it's just what you've been searching for.

UPPER CRUST 130 MAIN STREET, CHICO

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ORANGE DROP CAPPUCCINO Sophisticated and refined, the cappuccino is definitely the pinkies-up drink of the bunch. For those that find it too bitter, Bidwell Perk provides an alternative. Made with a secret orange syrup, and topped with dark chocolate shavings, this coffee concoction delivers a sweet burst of citrus with every sip. It's been our go-to drink at The Perk for the past seven years.

BIDWELL PERK 664 E 1ST AVE, CHICO

ICED LAVENDER LATTE If you're a lavender lover like we are, you'll be head over heels for this drink. The perfect latte carried delicately to the next level with lavender syrup and topped with a sprig of lavender, it'll deliver the elevated vibe without pretention.

DEJA VU BREAKFAST CO. 26 LOST DUTCHMAN DR, CHICO

HONEY MONKEY LATTE What doesn't Monkey Bowls offer in Durham? From their acai bowls to their smoothies, and on into their full-service café, they have something for everyone. Their signature drinks don't disappoint either. Our recommendation? Try their Honey Monkey Latte, full of local honey, vanilla, and espresso! Hot, blended, or iced, it's perfect any time of the day, and any day of the year.

MONKEY BOWLS 9275 MIDWAY, DURHAM

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MILKY WAY MOCHA A drink so tall, dark, and handsome that we had to stretch the frame to fit it all. A delicious full-featured mocha topped with caramel drizzle, chocolate drizzle, and whipped cream, this drink can be ordered hot, iced, or blended. Bring an appetite—this drink is practically a meal itself.

CAL JAVA 216 W EAST AVE, SUITE B, CHICO

MONKEY ENERGY DRINKS Made with guarana extract from the newly minted local Pumped Energy Co., these energy drinks at Monkey Bowls are the perfect alternative to coffee if you're looking for that refreshing jumpstart. It's going to be our go-to for those long spring and summer print nights.

MONKEY BOWLS 9275 MIDWAY, DURHAM

ROAD ROASTER BEANS Sometimes you just want to get your caffeine fix without venturing out, and there's no better way to do just that than with one of the varietals of coffee beans offered by Road Roaster Coffee Co. Regardless of your roast preference, they have something just right for you. Find them at the Saturday Morning Farmers Market in Chico or purchase online at roadroastercoffee.com

ROAD ROASTER COFFEE CO. SATURDAY MORNING FARMERS MARKET, CHICO

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Sweet 'N' Slimy

In a survey of 90 local high school students, everyone had tried boba, and every student liked it. The only questionable aspect of boba tea was the texture. The key here is the large tapioca bubbles in the mix. It’s like a chia drink on steroids. It’s lumpy, slimy, and definitely sweet. It’s so sweet they give you sweetness levels when you order. My milk blueberry flavor came in at 30% sugar, and it was still sweet. Some order it 100% sweet. I cannot imagine that.

However, boba’s popularity centers around its sweetness and texture. You 56

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drink the mixture through an oversized straw, and the flavored tapioca bubbles are chewed like a wet gummy or pop when you bite down. The most popular styles are milk-based and fruit juicebased. The flavor pearls are floating around in the drink or huddled together at the bottom. They can also be placed on the top—the popping boba, jelly, red bean, or pudding bubbles.

The basic ingredient is tapioca, which has the consistency of chewing gum and jello in a fruit-filled sphere with gel-like skin often made out of seaweed extract, calcium, juice, water, and sweetener.

Jelly toppings are chewy and made out of Konjar, a vegetable by-product, or a coconut meat mix. You’ve no doubt seen the arrival of new boba tea businesses, but where did boba come from?

Two origin stories are prominent, and both come out of Taiwan. The first involves an employee, Lin Hsi Hui, who took tapioca balls and added them to her drink. When her co-workers noticed, they

added some to their favorite drinks. It became a big success. The second story claims a tea house owner, Tu Tsong-he, was inspired to add white tapioca balls to his tea after buying some at a local market. He called this concoction “pearl tea.” The boba looked like a precious gem in the bottom of the glass. He added honey and brown sugar as sweeteners and gave customers the option of black tapioca spheres as well. In a few years, Taiwan had hundreds of boba tea shops, and they have now spread all over the world.

Boba is a versatile and fun method for flavor infusion. There are as many flavors as there are fruits. Then there’s the sensation of sucking the chewy pearls or the popping pearls into your mouth and feeling that pop when you bite down and chew. Whatever flavor you like, there’s probably a boba tea business out there that makes it. Go downtown to one one of the boba tea establishments and try it out…if you haven’t already!

WRITTEN BY TIM MILHORN

Bubble, pearl, tapioca, or milk tea—call it what you will, but this concoction has been around for some time, and people love it. Be it tea-based, fruity, milky, black tapioca, popping spheres, or jelly-topped, the flavor choices roll on: Lychee, mango, green apple, pineapple, strawberry, coffee, passion fruit, and so many more.

My favorite would have to be blueberry, and you can buy it all around town. It’s boba tea.

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Homemade Bubble Tea It's sweet, it's delicious, and it's filling—homemade bubble tea is the perfect treat to get you through those warmer spring and summer months! Best of all it's easy to make and loved by kids and adults alike. Give it a try!

Tea Ingredients

Brown Syrup Ingredients

- 2 black tea teabags - 1/4 cup caster sugar - 1/4 cup quick-cook tapioca boba balls (try for 5-minute cook time) - 1 tsp dark brown sugar - ice - 1 cup milk

- 1/4 cup dark brown sugar

Directions 1. Place teabags in 1 cup boiling water and brew for 15 mins. Remove teabags and let tea cool to room temp. To make a clear sugar syrup, stir caster sugar with 1/4 cup water in a small saucepan over medium heat and bring to a boil. Remove from heat and leave to cool.

2. Bring 2 cups of water to a rolling boil in a small saucepan over medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the tapioca is not sticking to the side of the pan. Increase heat to reach a rolling boil for 2 mins, then turn off the heat. Keep the pan on the stove with a lid for another 2 mins. Drain the tapioca balls in a sieve under gentle tap water for about 20 seconds to slow cooking. Using the spatula, push the boba around in the mesh to make sure they don’t stick. Once they're cool to the touch, place in a mixing bowl, add 1 tsp dark brown sugar and mix thoroughly.

3. To make the brown sugar syrup, add the 1/4 cup dark brown sugar to 1/4 cup water in the same pan set over medium heat. Slowly stir until it's boiling, and make sure all the sugar has dissolved. Turn off the heat and allow it to cool down. This will make around 1/3 cup syrup, enough for 2 drinks. Leftover syrup will be fine in a jar in the fridge for up to a month. Add the cooked tapioca balls and mix thoroughly. They can be left covered for up to three hours. Do not refrigerate.

4. Assemble the bubble tea. Put the sweetened tapioca balls in a drinking glass, or two smaller glasses if you want to share. Swirl the tapioca balls against the outside of the glass.

Pour in the tea and 1 tbsp of clear sugar syrup. Add ½ cup of ice and stir in the middle until the syrup and tea are thoroughly mixed. Leave the sides of the glass alone where the boba balls are pressed against it. Top up with 1 cup of cold milk and serve with a boba straw.

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The Hand that Feeds Today, the shiny black box billboard won.

I’ve glanced at it numerous times, passing by on my way down to Durham and, more recently, every time I drive to and from our new office off Meyers. It makes sense that a cattle company should have an “I dare you to try us once” business tactic, and with the opportunity of a mobile kitchen that opened in late October 2023, that’s just what The Ranch Hand Food Truck has done.

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Included with your order are their cooked-to-order, beer-battered fries offering a flaky, well-done exterior texture and softness inside. You can upgrade them to either a garlic or salt and vinegar variety.

Hours are currently 11am-3pm and 4pm8pm at 2424 Park Avenue in Chico.

Orders are welcome by phone at (530) 519-9815, and they’re also available through door dash, besides some of their special event dates like their once everyother weekly date at Build.com

WRITTEN BY JASON CORONA

Readers of the magazine may be familiar with Bradley Grass Fed Beef, as we shared their story back in 2021.

Their latest addition to the business allows foodgoers to enjoy them near the corner of Meyers and Park Avenue, beside the Commons, and at the path leading to Golden Beaver Still House.

They have developed a following among the blue-collar workers throughout the area’s industrial district, giving those with lunchtime and after-work appetites a break from the otherwise surrounding taco trucks. Behind the scenes, the scene being a grill, in this case, is Stephen Wells. He comes to the table with 10 years of industry experience and brings his knowledge of all things taste to the business. He was excited to start from the ground up on the project, making the move from fine dining to burgers and sausages.

Always one to err on the side of heat, I ordered the Tangy Toro, which Stephen says is his spin on a sweet and spicy burger. All burgers, unless otherwise requested, are finished with lettuce, large sliced tomato, a generous serving of pickles, and a handful of sliced white onion. This burger features their special sauce—homemade 1000 Island with a little flare including cayenne and paprika, their bacon jam—an equal mix of bacon, apple, and onion with molasses, brown sugar, and balsamic added—6-8 slices of chopped fresh grilled jalapenos and pepperjack cheese. Their beef is ground by the masters over at Chico State Meat Labs, and the result is a delicious dripping delight.

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bring us home Butte County has an inordinately high number of animals in need of adoption due to a number of factors including wildfires, floods, and irresponsible breeding. Please consider adoption as an option for increasing the love in your own household. These soon-to-be pets can be adopted by calling the Butte Humane Society at (530) 343-7917.

You can also visit their website at www.buttehumane.org

benny

1 year neutered male

Axel

freya

3 years spayed female

ciri

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2 years neutered male

3 months spayed female

Jaskier

3 months neutered male

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