FROM THE PUBLISHER
Growing up in Chico, it was easy to take the blessing of local agriculture for granted. It seemed to be everywhere and completely commonplace. We drove past large swaths of almond orchards every day to and from our home off of West Sacramento Avenue, in a development that had recently been built on what was previously an almond orchard itself. A lone towering almond tree in our front yard was a reminder of our home’s history, though not one I recognized as such until some time later.
At school, a good number of my friends were from multigenerational farming families, but few showed any interest in becoming the next generation of farmers themselves. After all, there were plenty of other exciting professions to choose from—astronaut, firefighter, professional athlete, etc. Whenever I would visit their homes for a day of competitive video gaming, I would find at least one of their parents sunburned in soil-covered jeans, with dirt on their hands and more on their hat. It was a dusty-looking life, and it came as no surprise that my friends wanted out. Competing on a Super Nintendo seemed far more fun than competing with Mother Nature, even if playing in the dirt was one of our favorite pastimes.
As we grew up, that outlook began to change. Those same friends started embracing their heritage, and as I spent more time with their families, it became evident why. Though farming was far from glamorous and often involved backbreaking work, there was an honesty about it absent from many other professions, and no shortage of pride to be found in a successfully harvested crop or well-raised herd.
It wasn’t until I began traveling abroad extensively that I realized what so many of us in Butte County had been blessed with since childhood: access. As metropolitan cities began heralding farm-totable as the pinnacle of gastronomy, it prompted me to reflect on how it was more than a buzz-worthy phrase used by well-regarded restaurants—it was a way of life back home. There are few places I’ve visited that have as many accessible farms or farmers markets as we do per capita, and that’s certainly something to be proud of.
This issue pays tribute to the local farmers who make all of this possible, working tirelessly to put food on their families’ tables and our own. Butte County would not exist in its current form without their efforts, and we certainly would not have the same access to the types of agricultural products we have today without them. Although we cannot adequately shine a spotlight on each, even with all the pages we publish in a given year, we hope this issue serves as a primer for you to explore and discover more of them on your own. Take a moment to offer these farmers your appreciation when you next visit one of our local farmers markets, and remember that your support is key to maintaining the access we have all been afforded. We’re luckier to live in this agrarian paradise than you might realize.
Aveed Khaki Owner/Publisher
AVEED KHAKI Owner/Publisher
JASON CORONA Sales Director
MICHAELA GULBRANSEN Writer and Account Executive SHELLY BRANDON Writer
MILHORN Writer
MELANIE WALSH PHOTOGRAPHY Cover Story Photographer
UPGRADED LIVING CONTRIBUTORS
DOUG LOVE Real Estate
KATE MOORE Regenerative Farming
ALISA LEROUX Gardening
JENNI MILLER-JAMES Mental Health
SUPPORT YOUR LOCAL FARMERS
With everything going on right now, there's never been a more important time to support your local farmer, not just monetarily but relationally as well. Check in, see how they and their families are doing, and ask how you can help.
ADVERTISING INQUIRIES
FARM TO TABLE
We explore the vast resources offered to the community and student body by the Chico State University Farm, Meats Lab, and regenerative farming initiatives.
Kate Moore and her family have deep roots in Butte County agriculture. As pioneers in sustainable farming, they continue to experiment, innovate, and shape the next generation of farmers.
Put your lips on a farmer at Farmers Brewing Co's taproom in Chico's Meriam Park.
Cool Kid Behr Duval shines through his efforts with 4H and the local agriculture community.
Hop on in and join us for a tour of some of our favorite Northern California farm stands.
Learn about the Chico restaurants leaning heavily into the farm-to-table movement by supporting local farmers with their recipes.
Winchester Goose delivers a farmforward sandwich that may go down as the best we've had in Chico.
It's peach season, and we have plenty of recipes to make the most of these delicious gifts from Mother Earth!
COMMUNITY
All The Bitter owners Ian and Carly Blessing discover a next-level partnership with Golden Valley Bank.
Enloe Hospital's Volunteer Services program turns 60 and celebrates six decades of community assistance.
Dan Watts and his team at Chico Premier Trimlight take the danger out of holiday lighting.
Faye Brown dishes on a life well lived and her current chapter at The Westmont Of Chico.
COMMUNITY
Culligan focuses on sustainability with new technology that dramatically reduces water waste while purifying Butte County's water at the tap.
Doug Love dishes on his start in real estate and catching a break at one lucky farm that set his career on fire.
Wes Salisbury of Lassen Steakhouse is able to take a literal weight off his shoulders by partnering with Tim Whipple and his team at Filta of Norcal.
Meet Butte County's most eligible and adoptable pets in this month's pet corner with Chico Animal Shelter.
Travel back in time to the Gold Rush with a weekend trip to Downieville, California.
COVER STORY
Amour Medical Aesthetics is full steam ahead as they bring innovative new therapies and treatments to the Northstate with a team of medical professionals you're sure to love!
banking on bitters
If you follow the magazine, you undoubtedly read last month’s cover story on Ian and Carly Blessing, the intrepid founders of All The Bitter in Chico. As the owners of the area’s newest bar, lounge, and bottle shop, the two are at the forefront of the local zero-proof/ alcohol-free movement. Their bitters are used at bars and restaurants around the world, and their new bar has been a hit with locals and visitors alike. Though their meteoric rise to success is hyper-visible throughout town, Ian is quick to note they had some help along the way.
“We realized we needed funding when we conceptualized the lounge and wanted to build a new facility.” Ian explained, “We bootstrapped our original bitters business without investors, but when it came time to make this leap, we knew it would take more than what we had available at the time. We started looking at lenders to help us with a loan and found Golden Valley Bank.”
Ian and Carly began working with Golden Valley Bank's Commercial Banking Relationship Manager Andy Amaro and Relationship Banking Officer Megan Lute. Together, they walked them through the process of applying for a Small Business Administration (SBA) loan to cover the
costs of turning their dream into reality.
“The SBA loan had a lot of paperwork that came along with it—tax, documents, budgets, statements, P&Ls—the list went on and on.” Ian explained, “A loan from the SBA tends to have better terms but a lot more hoops to jump through than a standard business loan. We could not have done an SBA loan without their assistance. Though it was tedious, they made the experience easy, and I would do it again with them in a heartbeat.”
As former sommeliers at Yountville’s legendary restaurant The French Laundry, Ian and Carly are as much connoisseurs of hospitality as they once were of wine.
“Customer service in the hospitality industry is really important.” Ian said, “We’re big followers of Danny Myers' book Setting The Table. It makes the point that hospitality can improve every business. We found that Golden Valley exudes not only customer service but also genuine hospitality. Everyone there is just incredible to work with, but Megan stands out. Having someone as attentive and friendly as her in your corner is everything. Big banks don’t come with a Megan. They come with a customer service line. Everyone at Golden Valley
is fantastic, though. They are always available, bringing us flowers, sending customers our way, and meeting us at our place of business. They do whatever they can to support us. It makes us feel like we have a partner rather than a lender.”
As everything cost more than initially anticipated, the loan was a true blessing, arriving just when they needed it in February. Now that everything is up and running, the two are looking forward to the future and what it has to offer.
“The bar, lounge, and bottle shop are firing and doing the numbers they need to, so now I’m refocusing on the bitters business to bring the two in sync.” Ian finished, “We’re currently moving all of our business to Golden Valley, and they’ll continue to be our source of funding in the future. We look forward to what that future will hold.”
If you’re interested in the zero-proof lifestyle, visit Ian, Carly, and their team at All The Bitter’s new bar, lounge, bottle shop, and production facility at 144 Meyers Street, Suite 140 in Chico. If you’re looking for a bank that treats customers like family, look no further than Golden Valley Bank. Visit them online at www.goldenvalley.bank. MEMBER FDIC
Golden Valley Bank's Creative Marketing Manager Shawn Dyer orchestrates a commercial shoot with All The Bitter founders, Ian and Carly Blessing, at their new location in Chico.
Cultivating Change Chico State’s Living Labs
Shape the Future of Agriculture
Just south of Downtown Chico lies one of California’s most innovative agricultural classrooms—the Paul L. Byrne Memorial University Farm. Spanning 800 acres, this land is more than a backdrop for learning; it’s where science, sustainability, and food systems come to life. As part of California State University, Chico, the farm, alongside its Meats Lab and Plant Lab, serves as a dynamic example of how higher education can fuel the farm-to-table movement. From livestock to legumes, the campus’s hands-on approach ensures students don’t just study agriculture—they live it.
The University Farm operates as a fully functional agricultural enterprise. Its fields and pastures are home to herds of beef and dairy cattle, flocks of sheep, and pens of pigs. But it also boasts orchards, vegetable plots, greenhouses, and one of the region’s most active regenerative agriculture labs. This space is where Chico State’s philosophy truly takes root: sustainability begins in the soil. Whether it's through the Organic Vegetable Project or the Regenerative Agriculture Demonstration (RAD) Lab, students at Chico State are directly involved in growing the food that sustains both campus and community. The food they produce feeds peers through the Wildcat Food Pantry and local families through Community Supported Agriculture (CSA) shares—bringing the farm-to-table concept full circle.
For those focusing on livestock, the journey doesn’t end in the pasture. Just steps from the animal science units, students find themselves in the Chico State Meats Lab, a USDAinspected, federally regulated processing facility. Here, they engage in every step of the meat production process, from slaughter and processing to packaging and retail. It’s rare for a university to offer this level of training, which provides students with a comprehensive understanding of how to produce, market, and sell animal products in a responsible manner.
Inside the lab, students learn the importance of humane treatment, food safety, and product
integrity. They also gain real-world experience in customer service and business operations by staffing the Meats Lab store, which opens to the public twice a week. Visitors can view the production floor through glass windows while picking up fresh sausage, bacon, jerky, or specialty cuts. These meats come from animals raised just yards away, completing a truly transparent, hyperlocal food system. The program emphasizes nose-to-tail butchery, minimizing waste, and teaching students how to honor every part of the animal.
According to Haydn Clement, manager of the Meats Lab, the experience prepares students for an in-demand but often overlooked field. He says that the goal is to imbue students with rare and valuable skills as meat processors and butchers. He believes that those skills will allow them to go anywhere. It’s a lesson in craftsmanship, ethics, and accountability—key pillars of the farm-to-table philosophy.
Meanwhile, the university’s Plant and Soil Science program forms the other half of the agricultural ecosystem. With an emphasis in both horticulture and land resource management, the curriculum is designed to teach students not only how to grow food, but also how to do it in a way that protects and enhances the environment. The greenhouses on campus are filled with a variety of plants, including vegetables and native grasses, often grown for use in local ecological restoration projects. Students engage in propagation, pest control, and water-efficient irrigation practices while analyzing soil health in the campus’s advanced soil labs.
Chico State's farm and Meats Lab are such a great resource. It's food you can trust, and you can literally see where it comes from. ” ”
Perhaps the most forward-thinking element of Chico State’s program is its commitment to regenerative and climatesmart agriculture. The RAD Lab and Soil Processing Area (SPA) enable students to assess the impact of various practices on carbon retention, microbial activity, and longterm land productivity. Using advanced testing methods— including permanganate oxidizable carbon, aggregate stability, and soil respiration—students measure the actual impact of techniques like cover cropping and reduced tillage. It’s science in service of sustainability, providing students with a toolkit to reshape the future of farming.
At the heart of Chico State’s model is integration. Nothing on the farm happens in isolation. Soil data from the Plant Lab informs how crops are grown. Livestock raised in the pasture become part of the learning process in the
Meats Lab. Produce from the vegetable project ends up on campus plates and in community kitchens. Each component informs the next, creating a closed-loop system where education, production, and sustainability feed one another.
This model benefits not only students but also the community. Local residents can purchase meat and produce directly from the farm, reducing the environmental footprint associated with long-distance food transportation. In 2025, Chico State will further solidify its commitment with the launch of a permanent on-site farm store. The store will provide a centralized location for locals to access student-grown produce, garden starts, and fresh meat. It will also provide students with handson experience in retail and marketing, enabling them to see how food systems operate from soil to shelf.
Yet the journey hasn’t been without its challenges. Running a USDA-inspected meat lab on a college campus is no small feat. Regulations are strict, and managing supply chains while maintaining consistent quality can be tricky. But rather than viewing this as a setback, faculty and students treat it as a teaching opportunity. Real-world constraints become classroom material, and every obstacle is a lesson in how to adapt and innovate.
This philosophy—learning through doing—is the cornerstone of Chico State’s agricultural success. Graduates leave not
just with knowledge, but with the kind of experience that translates directly into jobs. Whether managing a vineyard, running a CSA, restoring native ecosystems, or opening a butcher shop, alumni are equipped with both the scientific foundation and practical skills to thrive in a changing food landscape.
Community sentiment underscores the program’s success. Locals recognize the value in having a university that doesn’t just talk about sustainability, but lives it. One recent visitor summed it up on social media: “Chico State’s farm and Meats Lab are such a great resource. It’s food you can trust, and you can literally see where it comes from.”
That level of transparency and trust is rare in modern food systems. But at Chico State, it’s woven into the curriculum. Every acre of land, every animal, every data point contributes to a singular mission: to cultivate not just better farmers, but better food citizens. In doing so, Chico State is demonstrating that the path to a healthier, more sustainable world begins at the farm gate.
Through its seamless integration of education, production, and community service, Chico State offers a living blueprint for farm-to-table excellence. It’s not just growing crops and raising livestock—it’s cultivating knowledge, fostering stewardship, and shaping a more connected food future.
PHOTOS
A regenerative farming legacy
Five generations ago, my family began farming in Richvale, a small Northern California community that was home to many of my Swedish relatives. Our farm, just outside city limits, was where my agricultural education began. Growing up in conventional farming is now rare; fewer than 1.5% of Americans are involved in food production. I did not realize what a beautiful legacy I had inherited. I just knew I loved the squish of mud between my toes, the sounds of rice moving in the field, and the smell of harvest as harvesters began to cut the grain from the stalk. It just seemed to be one amazing adventure, except for the days we had to irrigate. Those days were just long, hot, and never seemed to have enough snacks.
As a teenager, I was determined to escape farming. The lifestyle was grueling, characterized by long hours and endless work. I thought it was a waste, but in my young adult years, my perspective shifted. Graduating from Chico State with a degree, I gained a new appreciation for the rare world I grew up in. Now, I’m a lecturer in the
College of Agriculture and a farmer in the community—a path I was terrified to pursue. My grandma would be chuckling if she could see me today.
I first heard the term “regenerative” as it began overtaking “sustainable” during a seminar in my organic dairy course at Chico State. While majoring in animal science and working on research projects at the University Farm, I had a surreal moment. The terminology and techniques used in the pastures felt familiar, echoing my roots in rice farming. My father had spent decades monitoring and managing soil on our farm, and I realized he’d been practicing these “new” regenerative techniques long before they were taught in my classes.
I now draw on my farming heritage to teach students weekly in the classroom, sharing practical farming methods grounded in real-world operations. Overcoming my fears, I’ve fully embraced my family’s legacy of farming. We are working closely with leaders and researchers to advance soil health in our industry.
As an academic, I’d begin by defining regenerative agriculture as a set of practices that restore soil health, improve biodiversity, and enhance water cycle management. This farming method encompasses six core principles:
1. Keep a living root in the soil yearround whenever feasible.
2. Cover the ground with organic matter (e.g., mulch, straw) when living roots aren’t possible.
3. Minimize soil disturbance to preserve soil aggregates and organic matter (like plant residue, compost, or manure).
4. Foster diversity among plants, insects, and animals within the farming ecosystem.
5. Incorporate animal nutrient cycling through manure.
6. Tailor these practices to your specific region and soil type.
Regenerative farming now has its own certification process, akin to the organic certifications familiar to consumers. Farmers can seek regenerative certification through organizations like the Regenerative Organic Alliance (ROA) with support from CCOF, Certified Regenerative, Regenified, and Soil Regen. As a recent development in the agriculture industry over the past three years, this certification process is still navigating the challenges and adjustments typical of any emerging certifying body.
Regenerative agriculture is a versatile approach that can be integrated into both organic and conventional farming systems. Its greatest strength lies in enabling farmers across diverse industries and operations to explore and achieve healthy soils tailored to their unique farm environments.
As a farmer, I’d begin with the legacy of resilient men and women who came before me, who built a farming system that supports my family today. Thirty years ago, rising tillage and fertilizer demands drove up input costs across the valley. Coupled with low rice prices, this prompted my family to start asking questions. We evaluated each field’s “soil health” using the Albrecht Method, focusing on soil chemistry and mineral content through targeted soil tests. We compared these results to tests from the soil beneath the original farmhouse that my great-grandfather purchased. This revealed how the semi-aquatic soil profile, unique to our region, had changed since the pre-1900s, shedding light on the impact of a century of farming practices. Soil tests revealed decreased mineral depletion in our farmed fields compared to the original soil from the farmhouse.
This prompted us to adopt new techniques to replenish soil minerals and enhance the nutrient content of our rice. In the early 1990s, soil health wasn’t a hot topic in academia. Restoring our fields demanded extensive experimentation and research, yielding successes in some years and significant losses in others. For the past three decades, our family farm has been researching innovative ways to adopt the six core regenerative farming practices, even though it started
with years of problem-solving. In our Sacramento Valley's rice fields, farmers are embracing the six core regenerative principles:
1. Planting cover crops seeded before harvest to maintain living roots.
2. Retaining rice straw on fields as organic matter instead of burning it.
3. Reducing tillage by boosting soil calcium through chicken manure applications.
4. Using cover crops and straw to create foraging habitats for birds, insects, and local wildlife.
5. Flooding fields to form wetland habitats for ducks and geese along the Pacific Flyway, allowing their manure to enrich the soil all winter.
6. Advancing regenerative agriculture education and collaborating with certifying bodies to address the unique needs of our region's clay soil, ensuring careful and respectful ecosystem management.
7. Utilizing tests to monitor microorganisms in the soil that build healthy bug ecosystems.
Despite our progress, we recognize that we have so much to understand when it comes to defining “soil health” and “regenerative farming” in our region. Californians can feel pride in the family farms that are collaborating with educational systems to research new farming techniques that improve ecosystems and soil quality. Partner with your local farmers by learning more about how they produce the products that you love!
The regenerative farming movement in Northern California is being championed by entities such as the Center for Regenerative Agriculture and Resilient Systems (CRARS), Healthy Soil Programs (HSP), and the Natural Resources Conservation Service (NRCS). This is a new and growing sector of research within the agriculture community. Be on the lookout for farmers who are pursuing this new research opportunity in your local farmers markets and retail stores!
Volunteer Services Turns 60
More than any other member of the Enloe Health volunteers, Abe Baily has just about seen it all.
From performing in an amateur musical for the community, to belonging to a men’s fundraising group, all the way to assisting with intake at a COVID-19 vaccination clinic, Baily has plenty of fond memories from his time as an Enloe volunteer. Volunteering has brought immense fulfillment to the Chico resident.
“It’s fun,” Baily said. “I wouldn’t trade my time helping at Enloe for anything. It’s brought a lot of joy to my life, and it’s helped a great organization.”
Baily is one of 208 people who make up the Enloe Health volunteers, which celebrates its 60th anniversary. Enloe Health’s first volunteers offered their time and talents to the Enloe community in 1965. Back then, volunteers were part of two organizations: the Enloe Men’s Associates and the N.T. Enloe Memorial Hospital Auxiliary. Today, they are part of Enloe Health Volunteer Services.
Looking Back
For Baily—who has volunteered at Enloe for 47 years—performing in the Enloe Follies community musicals in the 1970s and 1980s was a fun contribution. Alice Starmer, who was Enloe’s first Community Services director and was instrumental in the hospital’s shift to a nonprofit, helped
organize the Follies. The musical played to sold-out crowds at Laxson Auditorium.
“I participated in one performance with Barry Manilow’s ‘Copacabana’ song that had a Latin beat to it,” he recalled. “The Follies were our major fundraiser. I volunteered, and I sang and danced. Alice and the others would speak to a company in New York, which would send a director along with costumes.”
Giving Back
The Men’s Associates and the N.T. Enloe Memorial Hospital Auxiliary for women merged in the 1990s, according to the 2013 Enloe history book, “The First Hundred Years—An Appreciation of Enloe Medical Center,” and was absorbed by Volunteer Services.
Raising money has been the volunteers’ greatest gift to Enloe over the decades, notching $3.15 million, according to Enloe Health Foundation records. Mary Godinez-York has been the director of Enloe Health Volunteer Services since 2022. She oversees the group’s operations.
She said the volunteers still raise funds, through proceeds from the Gift Shop, to support Enloe’s objectives. For example, Godinez-York said the group pledged $1 million to the Starmer Cardiovascular Care Center inside Enloe Health Enloe Medical Center in 2019.
The group pledged $150,000 toward the Enloe Health Gonzales Comprehensive Cancer Center at the annual Volunteer Appreciation Dinner in April. The pledge honors longtime volunteer Veronica “Ronnie” Campbell, who passed away in 2022, by naming a meeting room after her.
Campbell began volunteering at Enloe in 2000 and was instrumental in launching the Patient Ambassadors program in 2007. Ambassadors are highly trained volunteers who provide visitation and advocacy to Enloe patients.
Volunteers enjoy what they do, but becoming one isn’t easy.
“We have a pretty intense application process,” Godinez-York explained. “Depending on where they’re going to go, there’s a background check involved and an interview. Sometimes applicants don’t understand what the program is about or the time commitment we require—50 hours in 6 months and 3-4 hours per week.”
However, once in the group, participants often find it very enjoyable, she said.
“Our volunteers regularly tell us that they feel like they get so much more out of volunteering than they give,” GodinezYork said. “They love it, and we love them for all that they do.”
Abe Baily, an Enloe Health volunteer, serves as the intake coordinator at a recent blood drive.
Enloe Health volunteers Arah Barham (left) and Kathy Moran (right) staff the Enloe Health Gift Shop.
Grand Opening
August 9 , 9am-1pm th
Reverse the signs of againg with Sofwave™, an FDA cleared, non-invasive treatment of fine lines and wrinkles.
Join us for product demos, raffles to win free services, discounts, and charcuterie from Amazing Graze!
Dermal Fillers | Neuromodulators
Skin Treatments
Wellness Products
Somatic Psychotherapy: An Experiential Approach
As I’m sitting in yoga class, I feel it. The ache of sadness sits in my chest, heavy, and I feel my shoulders crumple. “I don’t want to feel sadness,” I notice myself thinking. “I don’t want to cry in front of everyone.” It’s a common feeling. I try to focus on the class. Isn’t that why I’m here? To feel relaxed? Happy? Calm? I pause. I remember this is an old pattern for me—I reject my sadness. But I also know I don’t want to reject any part of me anymore. Plus, isn’t yoga about being IN my body instead of ignoring it? I feel locked in place.
This is an example of what therapists call “cognitive dissonance,” which occurs when our thoughts, actions, and habits don’t align with our beliefs. It is understood to be a pivotal opportunity for healing and personal growth as human beings. Personally, when they come up, I hate them. Ugh.
We all decide when we are ready to heal. We heal by allowing change, and we change by doing something new. I know this, so I shore up my personal courage. I relax my shoulders. I bring my awareness to the sadness in my chest, and allow my chest to convulse and my breath to change as it needs to, short and quick. Quietly, I gasp and shed tears in the middle of yoga class. I tell my sadness, “I see you. Can you feel how I can hold you? You’re allowed to be just as you are.”
Jenni Miller-James Clinical Psychotherapist and Somatic Coach Stonebridge Counseling 1359 E Lassen Ave, Chico (530) 230-9230
Chico Premier Trimlight: magic without the mayhem
Hanging holiday lights may seem festive, but it comes with real risks. Each year, thousands of injuries result from falls off ladders or roof mishaps, or tangled cords. Unstable footing and electrical hazards turn an otherwise joyful holiday into a trip to the ER. Even without injury, the process is time-consuming and frustrating— wrestling with knotted strands, replacing burnt-out bulbs, and braving cold weather. Improper installation can also pose fire risks or damage to your home. Hiring a professional not only ensures safety but delivers a dazzling, hassle-free display that lets you focus on enjoying the season. Thanks to Dan Watts and his team at Chico Premier Trimlight, ensuring a happy holiday season is now just a phone call away.
Originally from Chico, Dan has worked in the construction industry since graduating from high school. “I worked for a steel erector for 10 years and spent a lot of time working with metal roofs,” Dan said. “The experience opened my eyes to what was possible and unexpectedly trained me for what I’m doing today.”
Dan went on to become a superintendent
for one of the area’s largest construction companies, Slater & Sons, before a friend approached him about Trimlight.
Started in 2013, Trimlight offers a professionally installed, permanent, programmable, exterior lighting technology with a patented channel design, making lights barely noticeable during the day and beautifully vibrant at night. The aluminum channel is color-matched to the home, blending in perfectly with the home’s preexisting facade, and is ideal for HOAs or CC&Rs. The LED lights are installed inside the channel, hidden from view. Each light has three diodes—red, green, and blue— making over 16 million colors possible. The entire system is controlled by a user-friendly app on the homeowner’s phone, allowing them to choose colors and patterns while saving scenes and scheduling for each holiday season.
“It really is an incredible opportunity for homeowners.” Dan explains, “The setit-and-forget-it system saves time and potential injuries while delivering the same charm and nostalgia offered by more cumbersome string lights. Trimlight
offers a lifetime warranty, and our lights are rated for 50,000 hours of use, ensuring you won’t need to replace them anytime soon. If you need to replace them at some point, the process couldn’t be easier, as each string is plug-and-play— simply remove one and plug in another. We can service lights for the homeowner, or they can do it themselves.”
Trimlight even offers a recessed lighting solution for patios, and the entire product line is suitable for both residential and commercial use. The lighting also provides enhanced visibility for your home or business, as well as increased clarity for security cameras. Projects typically take two weeks to complete, from ordering materials to completion. They offer a 10% discount from January to September, and financing is available to approved purchasers.
Ensure your holidays are happy by having Chico Premier Trimlight replace the hassle and danger of temporary lighting with something permanent. You can reach Dan and his team by texting or calling (530) 384-3007. You can also visit them at www.ChicoPremierTrimlight.com.
Like Old Friends on A Country Road
My name is Faye Brown, and before I ever stepped foot inside Westmont Of Chico, I was married to “Farmer Brown” himself. For decades, we worked sideby-side hauling sugar beets out of Hamilton City, patching gopher holes, and moving siphon pipes across 400 acres of farmland. We weren’t afraid of heat or hard work. That was just life.
We met in college at UC Davis, and eventually made our way up to Butte County when the railroads stopped transporting the sugar beets from the sugar mill, and we saw an opportunity.
The Bay Area, where my husband’s family had farmed for decades, was changing; developments were swallowing up farmland. But here in Butte County, we saw potential. This was a place where agriculture still meant something, and where we could grow roots and raise our family.
I’ve lived in Butte County for many years now. I remember watching The Terraces, now Westmont Of Chico, being built and thinking, “One day, that will be my home.” In 2019, that dream became a reality. I packed up our memories, our stories,
and the strength I’d built on the farm and moved on in.
Let me tell you, Westmont Of Chico isn’t just an Independent Living retirement hub; It’s an extended family. From the moment I arrived, I felt seen, heard, and valued. It’s not a place where people are “parked”; we truly live here in all the ways that matter, and we have help for the things that have become a little more challenging as we slow down and enjoy life. We laugh, dance, share meals, and support one another like old friends on a country road.
I’ve always loved staying active, so it wasn’t long before I found myself leading line dancing classes. It’s a joy to help others move, laugh, and feel connected, just like we did at the old grange halls back in the day. I also created a group where some ladies meet regularly for wine tastings, complete with paired chocolates and snacks. I may not be farming anymore, but I still know how to bring people together over good food and conversation.
Back on the farm, I used to trade fresh milk, eggs, and produce with neighbors. That sense of community has always meant so much to me. And here, at Westmont Of Chico, I’ve found it again. It’s the kind of place where people knock on your door just to say hi or share a story. It feels like home because it is.
I’ve water-skied every lake in Northern California, cruised through Egypt, Ukraine, and Australia with my husband. I raised one son, a beautiful granddaughter, and three great-grandkids. I’ve lived a big life, and I’m still living it, right here at Westmont Of Chico.
I’ll always believe in the strength of this land and the people who work it. From long days in the field to joyful evenings at Westmont Of Chico, my life has been full of connection, purpose, and love. If you ask me, Westmont Of Chico is the best retirement a farmer’s wife could ask for.
To learn more about enjoying life at Westmont Of Chico, visit www.westmontliving.com and schedule your tour.
WRITTEN BY
MICHAELA GULBRANSEN
Homegrown Hangout
That beer in your hand? It’s more than just a refreshing pour. It’s a story brewed with rice grown in family-owned fields just south of town. At Farmers Brewing Restaurant and Taproom, the connection to the farm is so close that the photos lining the walls aren’t stock images; they’re snapshots of the 5th-generation Weller Farm in Princeton, where this journey began.
Bill Weller had always dreamed of brewing beer, but the family farm kept him too busy. Around 2009, he finally made time for it. His wife, Kristin, explains that he started brewing in their garage. Bill laughs and says, “I got kicked out of the garage and then moved over to a shed we weren’t using on the farm.” That humble beginning inspired Garage Dweller, one of their signature beers, which features a label proudly showcasing the original outbuilding. As if the universe were nudging him forward, Bill found a large brewery for sale. “That was the big leap of faith,” he recalls. It took three years of hard work — disassembling, transporting, and
rebuilding. In 2020, they brewed their first batch in the official brewhouse. The very facility that would become the heart of Farmers Brewing Co. as we know it today.
Originally, the Wellers had no plans to open a restaurant until they were approached with the idea of launching a taproom in Chico. “We thought the location was great and it just fits us,” Kristin shares. What began as an upscale, culinary-forward menu soon evolved in response to the tastes of their guests. Today, they serve locally influenced comfort food that hits the sweet spot between creative and craveable. Kristin shares, “We use some local ingredients in our beer like mandarins from an Oroville grower and peaches from the Chico State Farm.” Even the menu reflects their agricultural roots, featuring items made with walnuts grown right on the family farm. Bringing those flavors to life is a creative and collaborative process. Bill shares, “There’s a lot of brainstorming and tossing around ideas when we’re developing menu items; we want everything to feel authentic, seasonal,
and rooted in our community.”
Farmers offers a wide variety of beers, ciders, and even non-alcoholic beverages that are perfect for everyone in your group. The fresh, open patio with corn hole and water bowls for your pups is the perfect place for friends and families to hang out. Sunday evenings are even better since kids eat free with the purchase of an adult meal. They host different events throughout the year, including Brush and Brews, trivia nights, and Bottomless Bingo. They’ve even been known to host a mullet pageant or two. Friendly bartenders and servers in signature farmhand t-shirts add to the laid-back vibe, making everyone feel like a regular, even on their first visit! For locals and visitors alike, Farmers Brewing Restaurant & Taproom is more than a venue; it’s a place to gather, unwind, and feel right at home.
Stop in and visit at 1950 Market Place in Chico, Wednesday through Sunday, starting at 11:00 AM.
Effie is simply the best. I could not have had a more perfect experience. Always able to get ahold of her, extremely knowledgeable and always looking out for my best interest. She is everything you would ever want in a realtor. I highly recommend her! - Shelby C., Chico
Prime lakefront office suite fully furnished and move-In ready! Discover an exceptional opportunity to own a stunning lakefront commercial office suite! Located on the second floor of a well-maintained professional building built in 2006, this 2,659 sq ft unit offers an ideal blend of sophistication, functionality, and comfort. The thoughtfully designed interior features two executive offices and eight individual cubicles, each equipped with custom built-in cabinetry and shelving, a spacious conference room, dedicated copy room, eating area, and a private balcony with serene lake views. A beautifully appointed common lobby welcomes clients and guests with style. Ample parking is available for staff and clients as well, This property is perfect for any professional service business seeking a turnkey space in an upscale setting! Call today for a showing! SqFt: 2,659 Price: $575,000
Tastefully remodeled, this upscale home offers breathtaking views
Inside, you'll find a gourmet chef's dream kitchen with gorgeous high-end range/stove and a pot filler faucet. The living room has a wood stove and a sliding glass door that leads to a tiled deck that overlooks the vast lake below. Both the upper and lower decks are plumbed with propane for to satifsy any buyer's entertaining needs. The lovely primary suite has a sliding glass door to the deck and barn doors that lead to the primary bathroom, which has a large walk-in closet, heated floors, double sinks, a walk-in shower with two showerheads, and a large soaking tub. Downstairs you'll find a comfortable living area with 2 additional bedrooms and a full bathroom along with a pet room which has a doggie door to the exterior and a pet cage outside. Your pets can be safe and warm inside and still able to go outside as needed. An attached standard 2-car garage and a second attached 3-car deep single wide garage PLUS a 30x60 shop can all be found on this property! There's so much more than can be listed! Call to schedule a tour today! Bed: 2 Bath: 3 SqFt: 3,283 Price: $949,000
Location, Location, Location! Nestled just minutes from Meriam Park, shopping centers, restaurants, and schools, plus Bidwell Park and scenic bike trails are just around the corner for all outdoor adventures. 3-bedroom, 2-bathroom Webb-built home offering both comfort and convenience in one of Chico’s most desirable areas! Featuring a separate living room and family room, there’s plenty of space to relax, entertain, or work from home. The layout includes a large primary bedroom with ample closet space and a bright, functional kitchen that flows into the living areas. Whether you're hosting gatherings or enjoying a quiet evening in, this home is designed for everyday living. Bed: 3 Bath: 2 SqFt: 1,811 Price: $510,000
of Lake Oroville! This home has over 3,200 sqft of living space and sits on 15.17 acres.
Culligan, Your Sustainable Choice
Our essential travel list always includes a reusable water bottle tucked in the pocket of our backpacks. Whether the adventure is a walk, a car ride, or a plane flight away, it’s become second nature to bring that bottle along. I’m not sure when it first started, but the pastel pint-sized Klean Kanteens under the sink indicate that our college-aged daughters have been doing it for quite some time. The number of plastic bottles we’ve avoided using must be well over 5,000. Imagine that number amplified by hundreds of thousands of families. Culligan of Chico understands the implications of this, and their commitment to sustainability goes beyond clean tap water. Their contributions to reducing single-use plastic bottles, promoting water conservation through innovative technology, and fostering community
involvement help us all move towards a more environmentally conscious mindset.
Every minute, over one million plastic bottles are purchased globally, and less than 10% of these are actually recycled. Homeowners and businesses with a Culligan water treatment product installed can provide an endless supply of fresh, filtered water, ready to fill those reusable cups and bottles. Clay Farrell of Culligan Chico explains the other ways they work to keep their company sustainable. “We use media that’s tried and tested. The surety of our filters and equipment is built and made to be long-lasting.” He stresses that their products are not like many of today’s electronics, such as phones or cars, which are often deemed obsolete after a few years. Clay says, “We are still a company that when you purchase or
lease our equipment, whatever you do with Culligan, we expect you to have the equipment in working fashion 15 to 25 years from now.” Culligan will test your water and then tailor and install the system specific to your needs. They will be there to monitor and maintain that product throughout its lifetime in your home.
Not only do they use equipment designed to last, but they also utilize innovative technology within that equipment to maximize its water efficiency. The backwash filter in their whole house system is designed to reduce the amount of water used when flushing out sediment. Clay shares that other systems “can use an exorbitant amount of water, well over 100 gallons per regeneration or cleaning process.” Culligan has cut that down to less than 40 gallons. Regarding drinking water systems, such as those installed under the sink, other companies may have less than 10% market share. What that means is that when water enters a system, it must be pushed through a series of membrane filters to clean the water. If it is being pushed through poor quality filters, it can take 10 gallons of water to produce just one gallon of water at the faucet. Culligan’s design allows for 50 to 75% production efficiency, resulting in a significantly more sustainable outcome.
As a company, they are moving towards environmentally friendly support of local events. They have had water jockeys stationed at the Wildflower Centennial Bike Race and Chico Kite Day, where the community comes to refill their reusable cups and bottles with Culligan “fresh squeezed water”. Clay shares that they are in the process of building an entire water trailer for future events in the area, featuring taps with purified cold water ready to fill those sustainable Klean Kanteens, Yetis, or Hydroflasks. He says that people comment on how great it is and are eager to fill their jugs to take with them. “That’s what we’re here for. We really love seeing that.”
If you’d like to learn more about Culligan of Chico, call them at (530) 343-5100 or visit their office at 2377 Ivy Street in Chico to experience their fresh-squeezed, sustainable water.
"Sherry has assisted us in purchasing and selling four
over the years we lived in Chico. Her knowledge and experience of the Chico area are a
This time selling and moving out of state brought new challenges. The fact that Sherry is a very trustworthy person set our minds at ease. We cannot recommend her enough." - Marcia Bauer
This beautiful residence offers modern elegance and comfortable living. As you enter, you’ll be greeted by a formal living room with plush, high-end carpet that adds a touch of luxury. The tall entryway leads to an openconcept floor plan that seamlessly connects the spacious living room, dining area, and kitchen. The kitchen is a chef’s delight, boasting stainless-steel high end appliances, including a Jenn-air side by side refrigerator with ice maker, ample cabinet space, a pantry, and a large island perfect for cooking and entertaining. The home features three well-appointed bedrooms, including a luxurious primary suite with a walk-in closet and a spa-like en-suite bathroom. Each room is bathed in natural light, creating a warm and inviting atmosphere. Too much to list and not enough space! Call today for a showing! Bed: 3.0
Centrally located Pebblewood Pines with an inground pool!! Kitchen has been updated with granite counters and has stainless-steel appliances, eating bar and walls of windows to look out at the courtyard. The upstairs primary bedroom and bath has a beautiful new updated tiled shower with glass clear doors. Attached 2 car garage and separate family/living areas for entertaining!! This is a very peaceful place to live and a very well loved and popular community!! Bed: 3.0 Bath: 3.0 SqFt: 1,889 Price: $370,000
Cute house on a large lot! Recently hooked up to City Sewer and has a new mini split, new carpet and shows neat as a pin!!! Why rent when you could own? Newer Roof, Fiberoptic Internet, and refrigerator included!!!
Bed: 2.0
: 1.0 SqFt: 822
: $209,900
Pebblewood Pines! Every room in this home is bathed in sunlight, blessing it with a bright, uplifting energy throughout the day. Sliding doors and large windows offer seamless access to the lush outdoor wonderland. The new kitchen is modern, sleek, and ready for gatherings. Fresh practical carpet graces the entire upstairs and owned solar panels provide sustainability and savings. This is a dream home to spend many years enjoying!!! Bed: 3.0 Bath: 3.0 SqFt: 1,889 Price: $399,000
Lucky Farm
There is a lucky farm I tend to reflect upon whenever I’m asked about the possibilities of starting a career in real estate. My real estate career was new when my mentor, the brilliant and eccentric KDV, said, “Listen, babe, if you want business, you need to get out there and meet your people.”
“I’m holding an open house on Jackie’s listing on Vallombrosa,” I said. “I should get a good turnout, and a chance to, quote, ‘meet my people.’ Ha!”
“That’s all well and good, Grasshopper,” said KDV, “but the real mojo is in reaching out to people, not waiting for them to show up.”
“You mean… knocking on doors…?” I said.
“Don’t sound so excited, bro,” said KDV.
KDV told me again about his days of selling door-to-door in L.A. “My old man hauled me out into the streets selling aluminum siding when I was 14 years old,” he said. “I sold coffee pots, vacuum cleaners, and intercom systems. By the time I got into real estate, doors were pieces of cake, babe.”
“Yeah, but this is the 1980s, not the ‘50s,” I said. Oops, that was cold.
KDV didn’t flinch. “Ah, excuse me. The young master of business can live on supreme knowledge alone.”
I drove out to the country property south of town. I pulled into a long gravel driveway. At the end, a man in overalls stood between a huge metal building and a small brick house. He held a grease rag. “How ya doin’?” he asked.
“Well,” I said, “I’m in real estate, and I’m wondering if you would like a market analysis for your property.”
“That sounds like a dandy idea,” he said. His property was 12 acres of almonds, all in neat rows. The whole place was clean and tidy. “I always wanted to be a farmer,” he said. “After the war, I sold a little real estate down in the Bay Area before we moved here.”
We walked into the metal building, packed with shiny tools and implements. “This is a good life,” he said, “but things may change. I’m impressed you had the nerve to come out here. Let’s go to the house.”
That farmer became a great friend and client. I was one-for-one in door-knocking That’s all it takes to start a real estate career: one lucky farm.
Doug Love is Sales Manager at Century 21 in Chico. Email dougwlove@gmail.com. Call or text 530-680-0817.
SIX EIGHT A WINE LIST WORTHY OF NORTHERN CALIFORNIA!
Hand cut steaks. Fresh seafood. Chef inspired creations. Homemade pasta. Decadent desserts. And a wine list worthy of Northern California. Join us for the best dining experience in the area.
Falling in Love With Amour Medical Aesthetics
In a world where the beauty and wellness industry can often feel out of reach, Amour Medical Aesthetics stands as a refreshing exception. Founded in 2018 by Dr. David Alonso, Amour was built on the belief that high-quality med spa services shouldn’t be a luxury reserved for a select few. Instead, Dr. Alonso envisioned a place where Butte County residents could explore their wellness and aesthetic goals without the intimidation of sky-high prices or an
exclusive atmosphere. Today, that vision has flourished into one of Chico’s fastestgrowing medical aesthetics centers, with a team, a mission, and a momentum that shows no signs of slowing down.
From the beginning, Dr. Alonso made approachability a cornerstone of Amour.
“If I could give these treatments away for free, I would,” he often says—a sentiment that reflects not only his pricing philosophy
but his deeper commitment to community wellness. His goal is clear: to give every person access to the tools they need to feel confident, empowered, and revitalized, no matter where they are on their health and beauty journey.
Dr Alonso states, “As a physician, I won’t offer any treatment I wouldn’t feel comfortable giving to my own family. In fact, I don’t bring any device or therapy
into the office that I haven’t personally used or experienced myself. Patient safety and medical integrity always come first.”
This commitment to accessibility is reflected in Amour’s extensive and ever-expanding service offerings. From weight loss and muscle building to advanced skin treatments and hair restoration, there is truly something for everyone, regardless of age, gender, or experience with medical aesthetics.
Dr. Alonso expresses the importance of such variety, “Operating both a medical practice and a wellness center gives me a unique lens; every aesthetic decision we make is grounded in clinical judgment and a genuine desire to heal, not just enhance.”
himself, underscoring the effectiveness of what Amour offers.
Another groundbreaking service is Emsella, a non-invasive pelvic floor strengthening chair that delivers the equivalent of 11,000 Kegel exercises in just one 30-minute session. It’s a revolutionary treatment for women and men experiencing bladder control issues or pelvic weakness, and part of Amour’s commitment to treating the whole person, not just the surface.
For those struggling with mood, focus, or insomnia, the EXOMind TMS therapy has become a game-changer. By stimulating the left side of the brain with targeted magnetic pulses, this therapy helps relieve symptoms of anxiety, depression, brain fog, and more.
I feel proud knowing that we create a space where clients are seen, heard, and cared for, because how you feel matters just as much as how you look.
-Katie
Stentzel ”
Amour has grown dramatically in just a few years, now operating out of two separate suites—one dedicated to spa services like massage therapy and aesthetics, and the other focused on medical aesthetics, injectables, and advanced body and skin treatments. Each year, Dr. Alonso continues to add state-of-the-art technology and new treatments based on what he believes will help the community thrive. He explains, “I’m always looking ahead—if there’s a new technology that can safely improve outcomes or help someone feel more confident, I want it in our toolbox. It’s not about keeping up— it’s about leading.”
Among the latest offerings is Emsculpt Neo, a dual-action treatment that simultaneously builds muscle and reduces fat in major muscle groups like abs, arms, glutes, and calves. The result? Tighter, stronger, more sculpted bodies with no downtime. It's a powerful addition to any fitness or weight loss journey, and Dr. Alonso even uses it
Dr. Alonso says, “With EXOMind TMS, we’re not just changing appearances—we’re changing lives. Mental clarity, reduced anxiety, better sleep… these aren’t luxuries— they’re essential.” It's yet another example of Amour’s holistic approach: beauty and wellness truly start from the inside out.
Amour’s success isn’t just about technology—it’s about people. The team at Amour includes some of the most experienced, compassionate professionals in the industry, many of whom also work at Enloe Medical Center, bringing with them a strong foundation in medical care.
“Katie Stentzel is incredibly popular; we’ve never seen so many five-star reviews on a nurse,” Clinic Coordinator Lucy Lynch shares. “Clients drive from Redding just to see her.” Alicia Walker, a Chico native, is an aesthetic nurse known for her skill and dedication.
Andie Bandy is a veteran in aesthetics with over 15 years of experience, and Lisa Odell—
who also plays a key role in the center’s interior design—rounds out the aesthetic nursing team.
The roster also includes aesthetic M.A. Allie Higgins, receptionist Sue Francis, aesthetician Karla Kelly, and massage therapist Christina Wilson. Each adds unique expertise and personality to the group. It’s no wonder clients often leave hugging their nurses—Amour fosters a sense of family, comfort, and care that extends beyond the treatment room.
While injectables, lasers, and body sculpting tend to steal the spotlight, the team at Amour is equally passionate about everyday skincare and the importance of prevention.
“Sunscreen is non-negotiable,” Lucy emphasizes. “Would you wait for a car crash to put on a seatbelt? Of course not. So why wait until sun damage occurs to protect your skin?”
Amour carries three exceptional skincare lines, including the groundbreaking Plated Skincare, which uses exosomes and is the only FDA-approved skincare of its kind in the U.S. Also available are Revision Skincare and SkinCeuticals, both known for their medicalgrade formulas, serums, and daily care essentials.
For those seeking deeper skin rejuvenation, Amour offers HydraFacial and microchanneling for advanced exfoliation, hydration, and nutrient infusion. Clients dealing with acne, uneven texture, or dullness can count on visible, glowing results.
“Amour is a place where you can invest in skincare and make your soul happy. We provide both relaxing spa treatments and advanced cosmetic procedures in one setting to help you have radiant skin and a relaxed mind,” says Karla, their esthetician.
The medspa also offers Opus Plasma resurfacing, Potenza microneedling, and Morpheus8 BodyTite, which goes deeper into the skin for powerful tightening and remodeling. Whether addressing early signs of aging or post-weight loss skin laxity, Amour has the tools to restore firmness and youthfulness safely and effectively.
“I feel proud knowing that we create a space where clients are seen, heard, and cared for, because how you feel matters just as much as how you look,” aesthetic nurse Katie adds.
Beauty is personal, and Amour recognizes that every client’s goals are unique. That’s why they’ve created an environment that welcomes both men and women, offering services tailored to specific needs.
“Amour is a place to connect with people and help in little ways with what is important to them,” aesthetic nurse Lisa says.
For men, Amour provides everything from discreet hair restoration with AlmaTED and Nutrafol supplements to muscle sculpting, laser hair removal, and skincare products designed specifically for male skin. Preventative injectables such as brotox are also increasingly popular among male clients looking to preserve a youthful, confident appearance.
For women, the range is just as vast—from weight loss and hormone balance support to aesthetic services that enhance natural features rather than masking them. “It’s about restoring confidence, not changing who you are,” Lucy explains. “We want everyone to walk out feeling like the best version of themselves.”
Weight loss has become one of Dr.Alonso’s fastest-growing services, with a structured, medically guided program through Magnolia Health and Wellness. Many clients choose to pair their weight loss journey with body treatments like EMSCULPT, which helps tighten and tone as pounds come off. The team at Magnolia doesn’t just help clients drop weight—they support them through the full transformation, ensuring that results are
maintained and skin stays firm.
Sue emphasizes, “I love the come-as-youare attitude at Amour. We aren’t Hollywood. We are creating our best selves in Chico!”
In addition to high-tech medical offerings, Amour’s second suite is home to deeply relaxing and therapeutic spa services. Aesthetician-led services in this space include advanced facial treatments with deep-cleansing and exfoliation regimens to complement the medical skin care procedures and provide a much-needed moment of self-care. Other offerings include massage therapy with options such as deep tissue, cupping, lymphatic drainage, and hot stone. These services offer physical relief and emotional restoration, supporting the full spectrum of well-being.
With two suites already buzzing and demand continuing to grow, Dr. Alonso jokes that Amour may need another building in six months. But behind the light-hearted comment is a deeper truth: the medspa’s growth is a direct reflection of the trust it has built in the community. Butte County residents aren’t just coming for treatments— they’re returning, referring friends, and becoming part of the Amour family.
By keeping prices accessible, continually adding new services, and fostering a culture of care, Amour has transformed the way Butte County perceives medspa experiences. Whether someone is taking their first step with a facial or embarking on a comprehensive wellness transformation, the team at Amour is ready to help them feel beautiful, inside and out.
If you’re looking to discover the healthiest and best version of yourself, look no further than Amour Medical Aesthetics. You can find them at 564 Rio Lindo Avenue, Suite 103, in Chico, and appointments can be scheduled by calling (530) 862-6000. You can also visit their website, instagram profile, and rewards page by scanning the QR codes below.
COOL KID BEHR DUVAL
If you’ve ever met 10-year-old Behr DuVal, chances are he left you smiling. With charisma to spare and the manners of a young gentleman, Behr lights up every room and barn he enters. Whether he’s on stage stealing the show or walking the fairgrounds with his rabbits in tow, Behr is a natural leader with a kind heart, sharp mind, and infectious spirit.
This was Behr’s first year in the Nord Cana 4-H Club. He jumped into the experience with all the enthusiasm you’d expect from a kid who gives his all. From competing in Food Fiesta to learning about animal husbandry, Behr was all-in. His favorite part? “The animals and the challenge. Fair week was really hard but so much fun,” Behr shared, reflecting on the long hours, dedication, and perseverance it took to prepare his rabbits for the Silver Dollar Fair.
Behr practiced rabbit showmanship for 4 hours a week, carefully studying breed characteristics, fur types, and how to spot and prevent disease. He learned to regulate their diets to keep them at the perfect weight, as even a slight deviation could disqualify them from market. When it got hot outside, he cooled them down with fans and frozen water bottles. It was a true test of responsibility, and he handled it like a pro.
At the fair, Behr competed in showmanship and proudly placed first in his class, then went on to place third in the next round. Though he didn’t place in market this time, he learned a lot and had a great experience. He raised four rabbits in total, selected the calmest three to showcase, and even went around delivering letters to community members for support. His uncle ended up buying the rabbits and making a classic rabbit stew.
What really makes Behr stand out, though, isn’t just his work ethic or animal skills; it’s his personality. He is incredibly respectful, thoughtful, and well-mannered, the kind of kid who says “thank you” without being reminded and always looks adults in the eye. His teachers appreciate how seriously he takes school, and he balances it all beautifully with his many hobbies.
Behr is also an accomplished young actor, having starred as Mike Teavee in Willy Wonka and Jasper in 101 Dalmatians. His stage presence is magnetic, and it’s no surprise that he brings that same energy into the show ring at the fair. Off-stage, he enjoys hiking, swimming, soccer, baking with his family, trying new restaurants, and traveling to new places.
And speaking of his family, they’re his favorite people in the world. Behr loves nothing more than spending quality time with his parents and siblings. Whether they’re adventuring outdoors or hanging out at home, his family is his biggest support.
As Behr looks ahead, he’s already planning to show rabbits again this year, but when he turns 12, he hopes to show goats with his younger brother. With his grounded heart, contagious excitement, and deep love for learning, there’s no doubt that Behr DuVal is just getting started.
LOCAL FARM STANDS
Julia's Fruit Stand
Tucked along the country roads and orchard-lined highways of Northern Califronia lies your next favorite weekend plan: a DIY Farmstand Tour. These local stands are more than places to grab produce; they’re mini-adventures bursting with flavor, charm, and the kind of heart you only find when you buy straight from the source. Think juicy peaches, hand-tied flower bouquets, farm-fresh eggs, and maybe even a homemade pie or two. Every stop has a story, every farmer a passion. So gas up, grab a cooler, and go exploring. You never know what you’ll find, but it’s guaranteed to be fresh, local, and full of discovery.
Julia's Fruit Stand was founded in 2001 by James and Kathy Brandt to support their daughter, Julia, through college. Now a beloved, multigenerational business with deep local roots, the stand offers a colorful array of heirloom tomatoes, peaches, nectarines, melons, squash, corn, garlic, and pumpkins. While not a CSA, they sell both at the stand itself and at 8+ farmers’ markets weekly. Expect to find all manner of produce freshly picked each morning, nuts, jams, syrups, soaps, gift-ready goods, and no shortage of friendliness when you visit.
Julia's Fruit Stand is located at 11475 Hwy 99E in Los Molinos and is open 8am-6pm daily through November 1st.
Tucked away on 14 acres in Vina, FullCircle Florals is a family-run flower and produce farm led by Erin and Eric Henderson. Currently, you'll find sunflowers, zinnias, dahlias, wild blackberries, plums, and numerous veggies in season. Visitors are encouraged to handpick their bouquets, and there's even a "Flower Picking Passport" available for $15/month which offers 9 self-serve bouquets during the season. Visit www.FullCircleFlorals.com to book VIP visits and for more information on upcoming u-pick days, bouquet bars, Paint & Pick nights, and arranging classes. Farm fresh tomatoes will also be availabile later this season!
FullCircle Florals is located at 5230 Division Lane in Vina. Visit www.FullCircleFlorals.com for updated opening hours!
LOS MOLINOS
MONARREZ FARM STAND
HIGHWAY 32
HAMILTON CITY
If you’re looking for a friendlier farmer, good luck finding one. Armando Monarrez is as salt of the earth as they come. The man has been farming for decades and running his farm stand at the same location in Hamilton City since 1987. His stand feels local, unhurried, and friendly, always offering fresh-picked goods and warm faces for your weekly haul or quick run.
Here, you’ll find apples, grapefruits, grapes, peaches, seasonal berries, melons, kiwi, avocados, potatoes, onions, tomatoes, leafy greens, tomatillos, beans, honey, and so much more. He even sources tropical fruits, such as pineapples, bananas, and papayas, from Mexico to round out his offerings. This local stand is a beloved go-to for fresh, seasonal produce, situated right in the heart of Hamilton City. Known for quality, variety, and a friendly atmosphere, it’s the perfect spot to stock up on what’s in season.
Visit Armando’s farmstand Monday-Friday from 10 am to sunset on Highway 32 in Hamilton City next to the railroad tracks between E. 6th and Main Streets
Run by husband-and-wife farmers Kyle and Mel Burns, this certified-organic, regenerative farm spans two growing sites: one in Chico’s Barber neighborhood and another just outside town.
Kyle and Mel began farming in 2015, using care, compost, cover crops, and avoiding synthetic sprays. They support the 530 Food Rescue Coalition and host school tours and market demos. Expect to find scallions, heirloom tomatoes, garlic, radicchio, strawberries, salad mix, greens, carrots, herbs, and a variety of flowers at their stand inside the Saturday Certified Farmers Market in Chico. Small-batch goods are also available, including hot sauce, tomato sauce, tinctures, and wreaths. Keep your eyes peeled for their new giant farm stand coming soon. Find out more and get information on the stand’s opening date, CSA signups, plant sales, dinners, and more at www.BurnsBlossomFarm.com or on Instagram @BurnsBlossomFarm
GRUB (Growing Resourcefully, Uniting Bellies) spans 25 acres of pesticide-free vegetables grown to CCOF organic standards. Founder-operators Francine & Lee started in backyard gardens before expanding to their current farm. Their mission is to cultivate vibrant soil, preserve heirloom crops, adopt sustainable practices, and minimize plastic waste. They run a weekly CSA (mid-April to December) and sell at Chico’s Wednesday and Saturday morning farmers markets as well as the Downtown Chico Thursday Night Market. Expect to find vegetables and herbs such as lettuce, carrots, garlic, onions, and tomatoes, as well as late-season potatoes and winter squash.
Their farm stand is open daily from 8:00 a.m. to 8:00 p.m. at 3269 W. Sacramento Ave. in Chico.
Burns Blossom Farms
CHICO
The Farmer & The Baker
This charming stand was created by friends Robyn Dossie (the farmer) and Julissa Keillor (the baker) to bring fresh, seasonal goods to their community. Robyn offers vibrant flowers, seasonal fruits, veggies, and pumpkins from her Corning ranch. Julissa, a licensed cottage baker, fills the stand with irresistible cakes, cookies, and allergy-friendly treats. They gladly accept floral and baked-good requests for pickups nearly any day.
With personal touches in every stem and sweet, this feel-good farmstand is more than a stop; it’s a small-town delight you’ll want to revisit often. Visit them daily from 7 am–7 pm at 2 Keystone Ct in Chico.
Broken Oak Acres
Broken Oak Acres is a seasonal honor-system stand that exudes smalltown charm and offers thoughtful selections. Founded by Lyndsay Mann, a passionate grower with a heart for hospitality, the lovingly restored chicken coop-turned-stand is a local favorite.
The stand has no shortage of surprises. Expect to find flowers such as peonies, larkspur, and snapdragons. Seasonal veggies and fruit can be found year-round, along with batches from one of our contributing writers, Alisa LeRoux. Preordered baskets of produce and River House Sourdough can be picked up on Saturdays at 9 am, and you can even delight in honey, soaps, dried florals, cards, pottery, and more during your visit. The stand is located at 1792 Highway 45 in Glenn and is open dawn to dusk during peak seasons.
Visit them at 730 Stimpson Road in Oroville. They’re open Sunday–Friday, 9 am–4 pm Saeturn Farms 730 STIMPSON RD
Founded over 30 years ago, Saeturn Farms is a family-run operation that offers fresh-picked berries, heirloom vegetables, and unique Southeast Asian produce, all grown with care. Offerings include strawberries, blueberries, raspberries, blackberries, tomatoes, squash, onions, okra, long beans, luffa, bitter melon, and other seasonal surprises.
The Saeturn family has continued to farm the land across multiple generations and is always happy to share tips and recipes while introducing you to their traditions. Their berries are sweet, their tomatoes are rich, and their service is warm. You’ll leave with delicious produce and maybe something new to try.
Lassen Steakhouse AMPS UP Efficiency with Filta of Norcal
Located along the well-traveled stretch of Highway 99 in Vina, the massive lodge-style building that houses Lassen Steakhouse is more than just a restaurant—it’s a local institution. Since opening its doors in 1928, it has operated under various names and owners, each chapter adding to its storied legacy.
Today, the latest chapter in Lassen Steakhouse’s history is being written by Wes and Jenn Salisbury, a husband-andwife team who have worked tirelessly to restore the venue to its former glory. Over the past three years, they’ve taken on the monumental task of renovating the nearly 100-year-old building, replacing major infrastructure, modernizing the kitchen and bar, and building a strong team. Yet, despite the improvements, one weekly task continued to fall squarely on Wes’s shoulders—cleaning and maintaining the restaurant’s fryers.
“I honestly didn’t trust anyone to change our frying oil and clean the fryers each week due to liability,” Wes explained. “It became my job for the past three years, and I honestly dreaded it each week. Carrying out and dumping used oil into barrels outside was a strenuous and dangerous activity. When I met Tim Whipple at Filta of Norcal, I couldn’t have been more excited to give his services a try.”
Tim introduced Wes to a better way of doing business. His team specializes in fryer oil filtering, recycling, and deep fryer cleaning—all services designed to reduce liability, improve safety, and save time for busy restaurant operators.
“After discussing his services with me, Tim offered to give our fryers a thorough cleaning for free,” Wes said. “I took him up on the offer, and I’ve never seen fryers
that clean anywhere—they looked brand new. He was upfront with me about the costs, asked what we spent on oil, and made sure each service was at least cost-neutral, if not saving us money. We signed up immediately. These days, we get an extra week’s worth of use out of each gallon of oil; it’s recycled when it’s no longer useful, and we start each week with fryers that are sterling clean. It puts a smile on my face each time I walk into the kitchen, and their service is a huge literal weight off my shoulders.”
With Filta on their side, the Salisburys have not only improved kitchen operations but also enhanced the quality of their food by starting every week with clean fryers and fresh oil. Wes is quick to sing the praises of the partnership.
“Tim and his team are so prompt and easily reachable,” he raves. “They have huge clients in Sacramento like the Golden 1 Center and several others, but they still care about us little guys. He earned our business, and we’re so much more efficient because of it. They’ve been working on our kitchen since February, and we trust them with our keys. It’s a good decision for anyone looking to make their lives easier, lower their liability, and make their business more successful. We recommend Tim and Filta of Norcal often because of it.”
The partnership between Lassen Steakhouse and Filta of Norcal is a prime example of how old-school charm and modern solutions can coexist beautifully. By letting experts handle the messy, labor-intensive work, the Salisburys have freed up their time and energy to focus on what they love—serving great food and creating unforgettable experiences for their guests.
If your commercial kitchen could benefit from cleaner fryers, better oil management, and a safer work environment, reach out to Tim and his team at Filta of Norcal for a free site analysis. Call (530) 624-0439 to learn how they can help your kitchen run more efficiently and safely.
Farm to Table
Local restaurants partnering with local farmers is more than a trend—it’s a crucial part of building a resilient, sustainable food system. By sourcing ingredients from nearby farms, restaurants ensure fresher, more flavorful meals while directly supporting the local economy in Butte County. Every dollar spent on local produce helps smallscale farmers thrive, keeps agricultural land in production, and reduces the environmental impact of long-distance transportation.
This relationship also fosters transparency and trust. As diners, we can feel confident knowing where our food comes from and how it was grown. It also allows chefs to create menus that reflect the true flavors of our region, celebrating the diversity of local crops and the changing seasons.
When restaurants collaborate with nearby farmers, they help preserve traditional farming practices and biodiversity. They also create demand for more sustainable growing methods, encouraging a shift away from mass-produced, low-quality food. Ultimately, it’s a win for everyone— restaurants get fresher, higher-quality ingredients; farmers gain reliable buyers; and customers enjoy more nutritious, delicious meals.
In a world of global supply chains and processed imports, these partnerships bring food production back to its roots— right here at home. Supporting this connection is one of the most impactful ways we can invest in our communities. The following businesses each have a deep commitment to sourcing locally, and their offerings shine in part because of it. Learn about their efforts to support local farmers in the following spotlights.
The Rawbar Restaurant & Sushi
At Rawbar in Downtown Chico, Head Chef Chloe Criez is on a mission to serve dishes bursting with freshness and flavor. Her approach centers on sourcing the highest-quality local ingredients possible. “If you don’t have great produce, recipes can taste flat,” Chloe says. “It’s just as important as any protein on a dish. Great produce brightens a dish, so we try to do business with as many local farms as possible.” Chloe and her team are regulars at the downtown farmers markets, hand-selecting ingredients for their ever-evolving menu. They source quail eggs and micro cilantro from Grow Chico, mixed greens and seasonal offerings from Burns Blossoms, Calrose sushi rice from Far West, eggs from The Egg Company in Oroville, and fresh local produce from S&S and Produce Express. Even their shishito peppers are local to California. If you’re looking for a farm-totable experience you’ll surely love, look no further than Rawbar.
TheRawbar
TheRawbar_Chico www.RawBarChico.com
346 Broadway Street, Chico | (530) 897-0626
Monday 11:30am-8pm, Thursday-Friday 11:30am-9pm Saturday 12pm-9pm, Sunday 4-8:30pm
All The Bitter
Newly opened, All The Bitter’s bar and lounge is hyperfocused on farm-to-table. Their menu is a love letter to local agriculture with almonds grown down the street and olives dropped off weekly from a small local family farm. All of their cheeses come from Northern California and are paired with local Sierra Nevada mustard, Mountain Fruit Company’s jam, and honey made right here in Chico. Each is offered alongside Camina sourdough and presented beautifully on a handmade cheeseboard by local artisan Bob Mabry. “We live in a place that has an incredible bounty of produce, cheese, meat, and so much more.” Owner Ian Blessing said, “It seems natural to serve things that are being made and grown locally. Purchasing from small-scale growers tends to provide our customers with better quality due to the attention and care those growers put into their products.” Drop in and discover what All The Bitter is doing to seamlessly blend local agriculture with zero-proof cocktails, and don’t forget to schedule a tour for the full experience!
AllTheBitter
AllTheBitter
www.AllTheBitter.com
Southern Zen BBQ
144 Meyers Street, Suite 140 Chico (530) 685-0451
Tues-Sat 3pm-7pm
Kevin, the mad scientist behind Southern Zen, has long been a supporter of the farm-to-table movement and sources his ingredients from local farms whenever possible. He reached out to one of his favorites, Wookie Ranch, to put something special together for this issue. His resulting Smothered Chicken and Dirty 530 Rice is the exact kind of combination you’d expect to go with the finely curated beer menu at Beer Lobo. “Nothing goes to waste with these guys.” Kevin says, “Wookie Ranch makes it easy to use the entire chicken.” He uses the liver and hearts in his Dirty 530 Rice, seasoning with Cajun spices and giving everything a bath in the smoker before plating. Not to be outdone, he crisps up some chicken skin that sits on top of the dish along with fresh green onions. It’s a farm-to-table masterpiece. Stop by Beer Lobo and walk through the archway to Southern Zen to give this special a try!
SouthernZenBBQ
SouthernZenBBQ
800 Broadway Street, Chico (inside Beer Lobo) (530) 592-3087
Wed-Thurs 3pm-10pm, Fri-Sat 12pm-12am, Sunday 12pm-6pm
Red Tavern
Red Tavern has long focused on sourcing ingredients from local farms, but their relationship with Comanche Creek Farms stands out for the sheer volume of business the two do together. “We have an amazing relationship, and we try to source from them primarily.” Co-owner Rich Garcia said, “We started working with them 12 years ago when we purchased Red Tavern and now source from them for our other restaurant, Rione, as well. We work with other farms around town, but Comanche really tends to keep up with our needs throughout the year. They hear what we have planned for our menu a season in advance and are willing to grow whatever we need. It’s a wonderful partnership for both parties.” Currently, Comanche Creek Farms is providing heirloom tomatoes, corn, cherry tomatoes, okra, fresh basil, and cucumbers for both restaurants’ menus. Throughout the year, they also provide staples like fennel, sting garlic, peas, broccoli florets, gem lettuce, baby arugula, radishes, rainbow carrots, cauliflower, and mesclun salad mix.
RedTavern TheRedTavernChico www.redtavern.com
1250 Esplanade, Chico | (530) 894-3463
Tues-Thurs 4:30pm-8:30pm Fri-Sat 4:30pm-9:30pm | Sun-Mon 5:00pm-8:00pm
Lili Da Silva | Lili's Brazilian Bistro
Lili DaSilva’s commitment to local farms goes beyond sourcing ingredients for her restaurant. “My mission is to support local.” Lili said, “If nobody goes to the farmers market or buys from local farms, we’ll lose them. I worked at Farmelot and saw firsthand just how hard it is to turn a little seed into a fruit or vegetable. I truly appreciate their work—they labor in every type of weather.” Lili sources grass-fed and organic beef from Bradley & Sons, eggs from Taste of Freedom, white rice from Richvale Natural Foods Farm, brown rice from Lopes Family Farms, honey from Pure Honey Co. and Wofchuk, walnuts from Harvest Valley, veggies and flowers from Pyramid and GRUB, wine from Raging Bull, olive oil from Belle & Bug Farms, and whatever she can from her friends at Farmelot, including basil, tomatoes, cucumbers, limes, and salad. Drop by every second Wednesday for Lili’s Brazilian Steakhouse Night, and sample the North Valley’s bounty during an experience you’re sure to love.
LilisBrazilianBistro
LilisBrazilianBistro www.lilisbrazilianbistro.com
142 Broadway St, Chico (530) 399-0675
Thurs-Tues 11am-8:30pm
Bacio Catering
Burnt Barn Distilling Co.
At Burnt Barn Distilling Company in Paradise, California, supporting local agriculture is at the heart of everything they do. Their Embers to Eden Vodka and award-winning gin are crafted from Lundberg Family Farms’ organic rice, a local staple transformed into deliciously refreshing spirits. “Lundberg organic rice makes such a beautiful vodka and gin,” said coowner Melissa Schuster. “They’re clean, crisp, and smooth. Best of all, each is representative of our area. We joke that we’ve found a way to preserve local rice in these bottles!” Their first batch of gin won a silver medal at the prestigious San Francisco World Spirits Competition, and they’re now fermenting another run of the same recipe, aiming for gold. In the future, they will highlight the local terroir with California bay leaves, blackberries, and a 60-gallon reserve of the award-winning gin aged in petite syrah port barrels from New Clairvaux Vineyards to create an “Old Tom”-style gin. Visit Burnt Barn and taste what local truly means.
195 Wayland Road, Paradise | (530) 228-0941
Search Burnt Barn Distilling Co.
Erica Couturier’s lifelong passion for food and hospitality shines through at Bacio Catering in Chico. With a family rooted in the restaurant industry, Erica began working in kitchens at 17 and later ran the kitchen at B Street before launching her own catering business. When the opportunity arose to buy Bacio Catering, she seized it with business partner Gail Nottingham, determined to preserve and elevate a beloved local institution. Erica is bringing Bacio back to its roots with a renewed focus on quality: using avocado oil instead of seed oils, Italian double-zero flour, and sourcing produce from local farms like GRUB, Saeturn Farms, Moua’s Produce, Covering Ground, Farmelot, Burns Blossoms, and more. Transparency, attention to detail, and exceptional customer service are at the heart of her vision. With a talented staff, a beautiful new dining room, and an inviting outdoor space, Bacio Catering offers a farm-to-table experience that’s both refined and deeply connected to Butte County’s agricultural community.
BacioChico
BacioChico
www.bacio-chico.com
1903 Park Ave, Chico (530) 345-7787
Tuesday-Friday 8am-3pm
Good for the gander
As hidden as a passage in the movie Labyrinth, I found myself at the entrance of the Winchester Goose. Its doors face the flow of traffic, so once you see them, you’ve likely already passed it. For those who are wise and/or lucky enough to mark it as a destination, they’ll find a playhouse of creativity in the form of food and drink, as well as a visual stimulus from the art that lines the walls. Currently, Dylan Telleson, the winner of the recent mural competition mentioned in last month's magazine, is prominently featured throughout the building, showcasing both his pop art forms and portraits of figures like Kurt Cobain and Frank Zappa.
Sitting at the long, sleek live-edge bar, I admire a mixture of vintage bar and beer signs, as well as a massive antique refrigerator that showcases a blend of nostalgic and trending canned beers. I take a sip of the frothy, slow-poured Guinness while browsing the menu full of delights, and notice many have a local farm or producer listed in the description. Speaking to the general manager, Marin, she explains, “The goal is to create a connection to the farmer in as many of our dishes as possible while keeping the menu as affordable as possible. We try to keep the cost low and the quality incredible.” Indeed, the menus for brunch
and lunch are some of the friendliest I’ve seen. Having eyed the newly offered Schnitzel Sandwich, I convinced myself that it was different enough from last month's burger, and I gave it a try.
A glistening, buttery brioche from Camina Bakery, topped with honey mustard aioli, rests atop a fresh bed of beautiful mixed greens from Farmelot, house-made purple sauerkraut, and Muenster cheese. Beneath is a tender, mouthwatering, juicy butterflied chicken breast brined in lager and breaded in panko: the result—one of the best sandwiches I’ve ever had. I opted for the side of slaw, even though other options were available; I just wanted to indulge in the sandwich rather than the side dish. Their slaw is bright purple cabbage, scallions, and sliced carrot in a light citrus vinaigrette.
While the sandwich is available
Wednesday through Sunday, their only weekday lunch is Friday, when they open at noon. With a menu like theirs, we hope to see their dining hours expand. Whether out for a jazzy brunch, trivia, drag show, or live music, be sure to check out the Winchester Goose for an unforgettable time and a meal that is sure to excite. They can be found at 824 Oroville Avenue in Downtown Chico.
Summer’s Sweetest Bounty: Peaches, Pancakes, and Backyard Delights
There are few things more iconic in a California summer than biting into a perfectly ripe peach. With over 200 varieties grown commercially in our Golden State, there’s no shortage of ways to enjoy them. From backyard trees to roadside stands, peaches are everywhere this time of year, and each one feels like a celebration of the season.
Freestone or clingstone, white or yellow, firm or yielding, there’s a peach for every purpose. Freestone varieties are wonderfully convenient for canning or freezing, while clingstones, like the boldflavored Dixon heirloom, offer intensely sweet snacking or baking options. Yellow peaches shine in cobblers and pies when they’re soft and just shy of overripe. White peaches, although lower in acid and not recommended for canning, bring a floral sweetness that’s perfect in fresh dishes like fruit salad or summer salsas.
Standing at a farm stand or grocery aisle, it’s easy to feel overwhelmed by choices. The trick is to know your purpose. Need a party-perfect fruit salad? Choose peaches that give just a gentle resistance; they should be firm, but not hard. Making a cobbler? Look for soft, fragrant peaches without bruises. Want to can for winter? Choose firmer, yellow freestone varieties that retain their shape after blanching. And if you’re just snacking on the porch in your flip-flops, go for the ripest one you can find.
But sometimes, you want something indulgent. That’s when you pull out a recipe that lets peaches take center stage in all their summer glory.
Triple Peach Pancakes
This extravagant home breakfast rivals any posh brunch spot serving up farm-to-table decadence across the country. It begins with firm, sweetskinned white peaches, hand-picked from a neighbor’s flourishing orchard, then diced and folded into a sourdough discard pancake batter with a hint of freshly-ground cinnamon.
Next comes a spoonful of tender, mild canned peaches picked at their peak and preserved in light syrup, then gently warmed and laid across the golden pancakes. Add a generous drizzle of homemade peach cobbler syrup—thick, dark, and sticky-sweet. A dollop of whipped cream, as fluffy as a midsummer cloud, finishes it all off.
The result? A breakfast so decadent it could double as dessert, but rooted in seasonal ingredients and local harvests.
Of course, not every summer meal has to be a full production. Most of what comes from our little homestead ends up in a much simpler form: fresh fruit and vegetable sides that taste like sunshine and take less than ten minutes to prepare. With kids running through sprinklers and the grill heating up, quick dishes are the name of the game.
Here are a few of our favorite no-fuss, big-flavor summer staples, each using ingredients you might have growing in your backyard or picked up from the farm stand down the road.
Thai Watermelon Bites
Ingredients:
• 3 cups cubed seedless watermelon
• Juice of 1 lemon (zest optional)
• 2 Thai basil leaves, finely chopped (or regular basil)
Method:
Toss all ingredients together and chill. The sweet watermelon paired with citrus and herbs creates a refreshing bite that’s both sophisticated and kidapproved.
Cucumber Dill Salad
Ingredients:
• 2 slicing cucumbers (like Armenian or Straight 8), sliced
• Juice of 1 lemon
• 2 tbsp fresh dill
• 4 tbsp sour cream or Greek yogurt
Method:
Mix all ingredients in a bowl and let them sit for 10–15 minutes before serving. Cool, tangy, and herbaceous, it’s the ultimate summer side for anything off the grill.
Whether you’re building an unforgettable breakfast with layers of peachy goodness or throwing together a backyard dinner with what’s on hand, this season is about simplicity, flavor, and joy. From sticky fingers to syrupslicked pancakes, this is the time of year to eat with abandon and gratitude.
Peaches are ripe now. Don’t wait. Pick them, can them, cook them, or just eat them standing barefoot in the grass.
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 Chico Animal Shelter at (530) 894-5630. You can also visit their website at www.chicoanimalshelter.org
Peach Hand Pies
There's something magical about the combination of juicy summer peaches and warm cinnamon, especially when wrapped in a golden, flaky crust. Peach and cinnamon hand pies are the perfect grab-andgo dessert—sweet, spiced, and irresistibly nostalgic. Whether enjoyed warm with a scoop of vanilla ice cream or packed into a picnic basket, they bring homemade comfort wherever they go. Here's a simple recipe to try!
Ingredients
For the Filling
• 2 cups fresh peaches, peeled and diced
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract (optional)
Directions
For the Crust
• 1 batch homemade or storebought pie dough (enough for a double crust)
For Assembly
• 1 egg, beaten (for egg wash)
• Coarse sugar (optional, for topping)
1. Make the Filling In a medium bowl, combine the diced peaches, sugar, flour, cinnamon, lemon juice, and vanilla extract. Stir well to coat the peaches evenly. Set aside to let the juices develop while you prepare the dough.
2. Prepare the Dough Roll out the pie dough on a lightly floured surface to about 1/8-inch thickness. Use a 4- to 5-inch round cutter (or a small bowl) to cut out as many circles as possible. Re-roll scraps to make more rounds if needed.
3. Fill the Pies Place 1 to 1½ tablespoons of the peach filling in the center of each dough circle. Be careful not to overfill.
4. Seal and Crimp Fold each circle in half to create a half-moon shape. Press the edges together with your fingers, then seal and crimp using a fork. Transfer to a parchment-lined baking sheet.
5. Chill Place the assembled hand pies in the refrigerator or freezer for 15–20 minutes. This helps them hold their shape while baking .
6. Bake Preheat your oven to 375°F. Brush each pie with beaten egg and sprinkle with coarse sugar, if using. Bake for 20–25 minutes, or until golden brown and bubbling.
7. Cool Allow the hand pies to cool for at least 10 minutes before serving. Best enjoyed warm or at room temperature.
Sierra gold A weekend road trip to downieville
Tucked into the pine-covered folds of the Sierra Nevada, Downieville is a mountain town that feels lifted straight from a sepia-toned postcard. With its historic buildings, emerald rivers, and rugged outdoor offerings, this tiny hamlet makes for an unforgettable weekend road trip from Butte County. And getting there? That’s half the adventure.
Starting in Chico or anywhere across Butte County, the road to Downieville unfolds like a love letter to Northern California’s natural beauty. From Oroville, travelers connect to Highway 70, a winding scenic byway that carves through the dramatic Feather River Canyon. Nicknamed the “Stairway of Power,” this corridor hums with the energy of cascading rivers, towering pines, and echoes of old railway lines. Pull off at a canyon overlook for a stunning panorama—waterfalls trickling down rock faces, rail bridges defying gravity, and the river always racing below.
For those starting their journey in Chico and down Highway 70, a worthwhile stop awaits at Oroville Dam. The visitor center offers sweeping views of Lake Oroville and the dam itself, still the tallest in the country. Shaded picnic areas and scenic viewpoints make it a great place to stretch your legs before climbing further into the mountains.
Just past the town of Graeagle, turn onto Highway 49—the legendary Golden Chain Highway. It’s here that the Sierra Nevada begins to show its true character. Towering evergreens shade the narrow road, and every curve reveals a new stretch of the North Yuba River sparkling in the sunlight. As you near Downieville, make time for a quick side hike to Loves Falls. A short jaunt along the Pacific Crest Trail brings you to a hidden waterfall framed by mossy stone and rustling trees. It’s quiet here, except for the soft rush of water and the breeze sifting through pine needles.
When you cross the one-lane bridge into Downieville, you enter a world suspended in time. The town's history runs deep—once the secondlargest city in California during the Gold Rush, it now hums with the quiet rhythm of river life and mountain air. Historic buildings with iron shutters and wooden porches line the streets. The scent of cedar and fresh water hangs in the air, and the pace of life slows to a peaceful drift.
Accommodations in Downieville reflect its rustic charm. Riverfront inns, such as The Carriage House or the Downieville River Inn, offer cozy comfort with the soothing soundtrack of flowing water just beyond your window. Airbnb cabins dot the hillsides, many featuring decks with river views, hot tubs, and fireplaces for crisp mountain evenings.
Downieville is best known among mountain bikers for the world-famous
Downieville Downhill, a 15-mile adrenaline ride that drops over 5,000 feet from Packer Saddle to town. Even if you’re not a rider, you’ll see gear-laden trucks rolling in and out of town, and the energy is infectious. Local outfitters, such as Yuba Expeditions and Big Boulder Adventures, offer shuttles, rentals, and guided trips.
If biking isn’t your speed, the North Yuba River offers whitewater rafting, kayaking, and refreshing swimming holes. Oregon Creek Day Use Area and Finney’s Hole are local favorites—perfect for an afternoon dip, sunbathing on warm boulders, or tossing pebbles into clear pools. Anglers can cast lines for trout in the Yuba’s cool current, and would-be prospectors can even try their hand at gold panning, echoing the dreams that built this town.
On land, hiking trails like the North Yuba Trail offer scenic loops through forest and canyon, while a self-guided historic walking tour takes you through Downieville’s storied past. Visit the courthouse museum, browse through the old jail, and stand beneath the infamous gallows where frontier justice was once served.
For a town with fewer than 200 year-round residents, Downieville packs in plenty of charm. Start your morning at Empire Creek Provisions with a cup of coffee and a freshly baked pastry. The friendly staff offer hiking tips, trail maps, and the kind of hospitality that makes you feel instantly at home. In the evening, grab a table at St. Charles Place, Downieville’s historic saloon-turned-pub. Their burgers and local beers hit the spot after a day of exploration, and the atmosphere—featuring vintage bar signs, tin ceilings, and Old West flair—is pure gold country.
The town also hosts events throughout the year that are worth planning for. The Downieville Classic, held August 7-10th this year, draws mountain bikers from across the country for an epic weekend of races, beer gardens, and riverside revelry. In summer, you might stumble upon live music by the river, a farmers market, or a friendly game of horseshoes near the park.
On your way back to Butte County, consider taking a different route via Highway 49 south, looping through Nevada City or Grass Valley before reconnecting with Highway 70. This detour adds time but also layers of discovery—more history, more hidden gems, and perhaps one last roadside pie shop.
Fuel up in Oroville or Quincy before heading into the hills, as services grow sparse the deeper you go. Cell reception also vanishes for long stretches, so download maps ahead of time and let someone know your route. That said, the quiet is part of the magic. Up here, the only signals you need are the calls of Steller’s jays, the glint of river water, and the rustle of leaves overhead.
A weekend trip to Downieville isn’t about luxury or spectacle—it’s about reconnecting with a California that’s wilder, quieter, and richer in soul. It’s for mornings spent sipping coffee by a river, afternoons chasing trails or swimming in sunlit pools, and evenings wrapped in the hum of crickets and the glow of lanterns. It’s for falling asleep to the sound of water rushing past your window and waking up to pine-scented air.
For us travelers in Butte County, Downieville is both a destination and an experience. Whether you’re in search of outdoor thrills, historic charm, or just a breath of mountain air, it’s waiting, nestled in the Sierra and ready to welcome you home.
