Upgraded Living- July 2024

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BOTTLE 10 - 30 units

10 - 30 units

5 - 15 units per side

5 - 10 units

5 - 8 units per side

15 - 30 units per side

4 - 6 units

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SCAN TO SCHEDULE 3

S O I T a Z Z I P Opening July 2024

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FROM THE PUBLISHER Some of my earliest and fondest memories involve pizza. The first

UPGRADED LIVING

I can easily recall was at Straw Hat Pizza in Oregon, where we had moved for a few short years before returning to Chico. The experience must have had a major impact on my neuro-wiring as there are few other memories I have from those very early years.

AVEED KHAKI Owner/Publisher

When I turned four, my parents made an uncalculated error in taking us to Chuck E. Cheese. The combination of pizza, arcade games, and creepy animatronic animals was too much for a child

JASON CORONA Sales Director

to resist. I was hooked. If there was a celebration of any sort where I had a say in the meal, you could bet my suggestion would be a trip to Chuck E. Cheese. Some 35 years later, I now understand my

MICHAELA GULBRANSEN Writer and Account Executive

parents' sacrifices, indulging in terrible pizza, screaming children, and money-pits cleverly disguised as skeeball machines, all to see a smile on their kids' faces.

Despite my undiscerning tastebuds as a child, pizza took hold and followed me through to adulthood. It was always there during our

SHELLY BRANDON Writer TIM MILHORN Writer

elementary school sleepovers, our high school parties, and was a basic food group throughout college. It was there for celebrations, counseling friends through breakups, and just about any other event on the spectrum from joy to sorrow. When I started Upgraded Living, 18 years ago, it was at every staff meeting, and in the years that followed, a way to rejoice over subsequent deadlines met.

During my travels, I've taken the time to try it in all corners of the world, and it's proved to even be a decent canvas for portraying culinary differences from one culture to another. It should come as

MADDIE RODRIGUEZ Writer DIANE CLIFFORD Cover Story Photographer ERIK BROWN Cover Design

no surprise that I was thrilled when our sales director, Jason Corona, pitched the idea of pizza being the secondary theme for July.

If nothing else is clear from this issue, it's that we have a soft spot for pizza. That spot has grown considerably softer this month courtesy of the cheeses and myriad toppings adorning the pies

CONTRIBUTORS

we've consumed in an effort to pair pizzerias with some of our favorite breweries, wineries, and distilleries around Butte County.

We hope you take the time to visit each and find the surprises that make them unique. We found their owners to be not only down-toearth individuals but also passionate enough about their product to gladly walk you through the process and provide mini-masterclasses

DOUG LOVE Real Estate ADRIANNA HARTWIG Wine Pairing

on how and why they make what they make. Ask questions, get to know them, and discover why they're one of our favorite features of Northern California.

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

Aveed Khaki Owner/Publisher

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

Wine Dinner at Six Two Eight Steakhouse Join us on July 17, 2024 for an Italian Wine Dinner featuring wine pairings by Jerrod Gregory, steakhouse manager and sommelier. He is pairing wines from various regions of Italy to compliment the Italian inspired dishes created by Room Chef Gonzalo Quezada.

Call 530-528-3500 to make your reservation. Limited space available.

ROLLINGHILLSCASINO.COM Gambling problem, call 1-800-522-4700 for live confidential counseling 24/7.

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CONTENTS | JULY 2024 FOOD & DRINK

COMMUNITY

10 Every wine tour begins and ends in the rolling hills of… Orland? Bask in the sprawling property of Raging Bull Winery and plan your next adventure.

12 Wanna go for a ride? No one knows how to make leg day more fun than Katie Germann and Carson Pezzetti with their new business, Party on Wheels.

18 The liquid asset: Meet Connor Vaccaro, the master behind the beers, wines, and spirits of Almendra and Timberhouse Lodge.

24 Sure, you’ve had fish and chips. Now try wine and chips, a new sip and snack trend that will change the way you pair forever.

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26 Prepare to be board. Resident gastronome, Tim Milhorn, takes a deep dive into how charcuterie came to be.

39 Casks, crafts, and snacks: Tour some of the best places to imbibe in and around Butte County, and grab life by the slice while you’re at it. This section is complete with education and history, suggested pairings, and our first ever “pie chart.” It might be our most filling feature to date.

49 Stay calm and try Dajuco. We go behind the label of this limitedproduction wine with its creator, Cody Anderson.

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56 A frank discussion: Prepare your grill this summer for man’s best edible friend, the hot dog.

60 Members only pizza—A golf ball isn’t the only thing being sliced at Butte Creek Country Club.

POTPOURRI 28 Bearlion Plank Steel Boards offers the wooden canvas upon which charcuterie is painted.

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30 Doug Love dishes out memories of french fries and laughter at Big Al’s Drive-In. 63 Help find homes for this month's lovable and adoptable furry friends.

14 Gather, share, and connect! Learn how the Bonfire storytelling series is a unique take on one of our oldest traditions.

54 Feel the beat within Kathy Crawford Naas’ heart and how it continues to echo throughout Chico Unified School District.

62 Next of kiln: A recent visit with Pat Koszis introduces us to the up-andcoming clay artist Henry Heithhecker.

FEATURE 34 From embers to eden: Join us on a first-look tour of the new Burnt Barn Distilling Co. and explore the stunning craftsmanship both inside and out of the barrel.

ON THE COVER: BURNT BARN DISTILLING CO PHOTO COURTESY: DIANE NICOLE PHOTOGRAPHY DESIGN BY ERIK BROWN @ HELLO FRISK

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Raging Bull Vineyard Keeps Growing

As you take a stroll through the rows of vines, you can see firsthand how well the grapes grow out there—Cabernet Sauvignon, Sauvignon Blanc, Malbec, Syrah, Merlot, Grenache, and all growing beautifully. These wines are estate-grown and bottled; they consist of dry wines that are single grape and signature blends.

Production has grown considerably with Raging Bull tripling its original crop. In 2023, they bottled 2,400 cases of various wines.

This past year has brought more variety in blended wines that are exceptional to the pallet.

Raging Bull has won many medals and awards, the most prominent being the 2022 10

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New York International Wine Competition Winery of the Year in 2023 which they won for their 2022 Sauvignon Blanc. Sunset Magazine rated some of their wines as high as 97 points out of 100. The winery also won the Best Malbec in Tehama County in 2023 and has been awarded many double golds and gold medals, including a Sunset Magazine Gold Medal for their 2021 The Matador red wine blend.

has over 5,000 hosts nationwide. While camping at the winery, Harvest Hosts guests can walk the vineyards, drive up to the highest point to gaze at the stars, and use the indoor shower and toilet facilities.

Raging Bull has hosted hundreds of guests over the past few years.

Raging Bull pays very close attention to their bottling process, hiring exceptional staff to oversee, the entire process from grape to bottle. This includes harvesting over 78 tons of grapes and the fermentation and bottling process. This is the fifth year, and the grapes keep growing beautifully, with anticipation of what will come in the next year's wines.

Another asset of Raging Bull Vineyard is the 5,500 square-foot venue space, perfect for weddings, anniversary parties, graduation events, and other special occasions. This includes the bridal room and a separate groom room, where the bridal couple can prepare for their nuptials with their wedding attendants sharing the moment. It is indeed a special location, where, on the 4th of July, you can see 10 fireworks shows from the promontory.

The vineyard is located 90 minutes from Sacramento and just 13 minutes off Interstate 5. It all started with a few acres of land, and the rolling hills reminded Charlie of the Napa Valley area. He and Sharon wanted a place where people could come out to a secluded location, park their travel trailers, and enjoy a few days of friendship with other wine lovers. Raging Bull is a member of the Harvest Hosts club, which

As for the future, Raging Bull wants to keep making excellent wine and spreading the word. You can find Raging Bull wines at the Corti Brothers Market in Sacramento, many local “mom and pop” shops, and at The Shabby Miner, the newly opened store in Corning. Better yet, make the trek out to 18850 Newville Road/Black Butte Road in Orland. Visit www.ragingbullvineyard.com or find them on Facebook and Instagram.

WRITTEN BY TIM MILHORN

It’s almost like the land told Charlie Sullivan and Sharon Shipley what to grow when they decided on grapes in the foothills of the Coastal Range Mountains in Tehama County.

What began as a thought of five acres has grown into nearly 20 acres of planted vineyards thriving in a place people told them would never grow grapes. “People told us it was too hot out here,” said Sharon.

“They were wrong.” And were they ever.

A tour of the vineyard showed how well grapes thrive in these rolling foothills.

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Put the party to the pedal!

Katie Germann and Carson Pezzetti are beyond excited to introduce their 14-person party bike to the community. They thought the flat streets and traffic-friendly Downtown Chico made it a perfect host city for their cheery teal party bike. Katie says, “It’s a really great opportunity to host something different. We craft and personalize all types of events, from birthday parties to bachelorette parties.” The type of gettogether you decide to host is only limited by your imagination—Carson and Katie aim to expertly design a ride to meet and exceed your expectations. Whether it’s a brunch ride, pizza tasting, or pub crawl, their motto is “We put the party to the pedal.”

They recently hosted a book club meetup with a drink, eat, and dessert ride. It started at Allies Pub, where Katie and Carson had a table waiting for them, complete with a bottle of champagne and customized table tents. From there, they pedaled forward to 12

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B Street for dinner. Their table was preset with menus, table tents, and personalized bookmarks to accompany their theme.

The final stop was at Shubert’s for a sweet ending to the evening. Katie and Carson endeavor to make each event special and the book club’s was no different. Katie says, “I asked the client for a couple of pages that really stood out to them in the book.”

Then, while they were on the bike, she and Captain Steve performed a reenactment of that scene. She says, “It’s little touches like those that make people say, 'Wow!' We always want to create that wow moment.”

Party on Wheels has two bikes specifically designed for socializing and visiting local attractions, all while engaging in some light physical activity. Passengers sit across from each other on their comfy pedal seats at a bar-top table. Down the middle of the bike is the catwalk, where the host stands and caters to the guests while the driver sits at the front of the bike. The driver captains the bicycle, steering you along your route and turning on the electric motor when more speed or a bit of a break is needed. The bike has fully adjustable seats for all age ranges, seatbelts, a non-pedaling seat, and

The pair have developed partnerships with local businesses in Downtown Chico, Meriam Park, and more in South Chico to make the events truly memorable. Katie says, “We pedal all over Chico streets and into people’s hearts.” They love that Chico is embracing their new business and are grateful for their sponsors, Sweet Flower and La Rocca Tasting Room; their customers; and their team and support staff, including their creative marketing guru Joe Hilsee, mechanic Aaron at All Electric Motion, and Greg Amaral, who stored their bike until they were ready to go. They would also like to lovingly thank Jason and Steve who have continued to help make their dream a reality without hesitation and plenty of patience. “It takes a village, and that’s what’s very cool and special about Chico.”

Visit www.partyonwheelschico.com for upcoming event rides like the Dive Bar Pedal Party on July 7th, the Summer Loving Speed Dating ride on July 18th, or the Brunch Pedal Party on July 21st and book by the seat. If you’re looking to host a private event of your own, head to the website and hit the contact button to get your personalized pedal party started!

WRITTEN BY SHELLY BRANDON | PHOTOS COURTESY LINDSEY KING PHOTOGRAPHY

Who hasn’t wanted to practice their royal wave to crowds from a seat in a parade?

Here’s your chance, courtesy of Party on Wheels, a uniquely personal way to join or even host your own traveling get-together.

a bench that sits two to three.

Join the best

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& create your future with us!

NPHSTAFFING.COM 13

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Bonnie Pipkin is not your average storyteller. She's a force of creativity, a catalyst for connection, and a true believer in the power of narratives to transform lives. You may recognize her as the creator of the Bonfire Storytelling movement taking Chico by storm.

If you haven’t heard by now, Bonfire is a monthly multi-generational storytelling experience. Each month, a different theme and storyteller from each age decade (teens, 20s, 30s, 40s, 50s on up to 100s) tells a ten-minute true and personal story. The name Bonfire is a play on both the creator's name (Bonnie) and of that feeling of sitting around a fire and telling stories together.

Starting in Ama Posey's intimate studio in 2023, and growing into multiple nights at its permanent venue at The Chico Women's Center, this event is building community in a way that people need right now. The experience connects and humanizes. It’s a beautiful thing to hear a story from a teen and an eighty-yearold in the same sitting. From pride to independence, Bonfire themes touch on universal human experiences, fostering empathy and understanding among attendees.

The people on stage are not necessarily writers or performers but people sharing their unique story. It’s hard to explain what happens in the room the night of a Bonfire show, so you will have to go and experience one for yourself. Despite all of the hard things happening in the world, something like this can bring people together to create empathy, foster

community, and inspire. When you know someone’s story of happiness, love, or wisdom along with the story of trauma, hardship, or healing, it creates a deeper understanding. Storytelling is one of the oldest human traditions.

Engaging in storytelling stimulates the mind and promotes cognitive development in individuals of all ages.

For children, listening to stories helps develop language skills, imagination, and emotional intelligence. It fosters creativity and critical thinking as they imagine themselves in the shoes of the characters and navigate complex narratives.

For older adults, sharing personal stories and experiences enhances memory recall and cognitive function.

It provides an opportunity for reflection and introspection, allowing individuals to make sense of their lives and find meaning in their experiences.

Furthermore, storytelling has been shown to improve mental health by reducing stress, anxiety, and depression.

While storytelling may seem like an activity focused on the mind, its benefits extend to the body as well. Engaging in storytelling promotes relaxation and reduces stress, which in turn has positive effects on physical health. When we listen to or share stories, our bodies release feel-good hormones like oxytocin and dopamine, which contribute to a sense of well-being and relaxation.

Storytelling has a profound impact on the human spirit, nourishing our sense of identity, purpose, and belonging. Through

storytelling, individuals connect with their roots, cultural heritage, and ancestral wisdom. It strengthens bonds within families and communities, fostering a sense of unity and solidarity.

For Bonnie, personally, life is all about embracing a multitude of passions.

From a young age in Chico, she was drawn to organizing experiences that brought people together. Whether it was renegade theatrical performances in unconventional spaces or elaborate themed dinner parties, Bonnie had a knack for creating unforgettable moments. After graduating high school, she ventured to New York City, where she immersed herself in a world of creative projects and endeavors.

Over the years, Bonnie dabbled in various roles, from being in bands to building art spaces, producing theater, and throwing parties. However, it wasn't until her thirties that she decided to pursue writing more seriously. She earned an MFA in Writing for Children and Young Adults and got her first young adult novel, Aftercare Instructions, published in 2017. Alongside her writing career, Bonnie taught literature classes at Kean University, officiated original love storydriven wedding ceremonies, and worked as a grant writer and fundraiser for the New York International Fringe Festival.

In 2018, Bonnie's life took a significant turn with the birth of her first child.

Together with her husband, she made the decision to move back to Chico to be closer to family. Settling into her hometown after years in New York City, 15

Bonnie found herself itching to get busy again. She began writing a column for the local paper and joined her city's Arts Commission.

However, it was her desire to foster community and connection that led to the creation of Bonfire. Inspired by storytelling events she attended in New York, Bonnie envisioned a space where people of all ages could come together to share their stories.

The storytelling event quickly gained traction, moving from a small studio to a larger venue at the Chico Women's Club. Tickets to Bonfire events sell out within hours, highlighting the community's hunger for authentic connection and storytelling. Guided by Bonnie and local theater director Dylan Latimer, storytellers receive support and guidance to craft their narratives, fostering a sense of community and collaboration.

For Bonnie, storytelling is more than just entertainment—it's a way to connect, humanize, and inspire. By sharing personal stories of joy, trauma, and everything in between, individuals create empathy and understanding. In a world divided by social norms and cliques, Bonfire breaks down barriers, bringing people of all ages and backgrounds together.

WRITTEN BY MICHAELA GULBRANSEN

As Bonfire continues to grow, Bonnie envisions expanding its reach through workshops, podcasts, and community engagement events. With storytelling at its core, Bonfire has the power to transform lives and make a difference in the community. Through laughter, tears, and everything in between, Bonfire offers a space for people to come together, share their stories, and connect on a deeper level.

If you're eager to be part of this vibrant community and share your own story, don't miss the next Bonfire event. Follow them on Eventbrite to stay updated on upcoming dates, and be sure to grab your tickets early—they sell out fast!

Join Bonnie and the Bonfire community in celebrating the power of stories to ignite change, foster empathy, and build connections that last a lifetime.

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Connor Vaccaro Circles Back to His Roots

That memory remained tucked in the back of Connor’s mind until he decided to switch out of computer science at Cal Poly and into winemaking at Oregon State. He realized he didn’t want to spend his life in a cubicle or behind a computer screen. He shares, “My brother was in the fermentation science program there, and that sounded really interesting to me.” He smiles and explains he couldn’t do the same thing as his brother, so he went into the winemaking program instead. While in school, he did some homebrewing and picked up distilling tales from his family. He visited a distilling school in Spokane, Washington, to learn more about the trade and refine that knowledge.

Connor laughs and says, “I’ve just kind of been dipping my hands into all forms of alcohol.”

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In 2012, Berton Bertagna passed through Connor’s hometown of Florence, Oregon, and the two were introduced. Berton offered him a summer internship at Almendra, and once he graduated, he was hired full-time.

He splits his week between Almendra’s winery and distillery and Timberhouse’s brewery and distillery up in Chester. While the travel can be challenging, he passes the time with good audiobooks and conversation with his dog Chili. Moving from wine to beer to spirits means that each day is different, and the fact that so many things are going on at once maintains Connor’s interest, “It really keeps me on my toes.”

He says that brewing and distilling really go hand in hand, “You have to know how to brew to distill. You have to have good practices and attention to detail. That all translates to distilling. I make wine, beer, and spirits, but they all work together and overlap.”

His favorite spirit is whiskey because its complexity is intriguing. Coming soon are two whiskies made from Timberhouse’s blonde ale and porter. Connor says, “You’ll be able to see the differences between each batch and how they’re similar to the base beer it’s made from.”

Of course, Connor has his go-to libations as a brewer, a distiller, and a vintner.

If you’d like to try one of Connor’s creations, stop by the Almendra Winery & Distillery at 9275 Midway in Durham or take a scenic drive to the Timber House Brewery, Distillery, & Lodge at 501 Main Street in Chester.

His favorite beer is a strawberry blonde he just brewed. He says, “It’s perfect for spring and summer.”

His favorite wine is Barbera “because it’s super juicy and has this beautiful hot pinkpurple foam during fermentation.”

When he’s not working, Connor can usually be found relaxing at home with his wife Cathy and his dog Chili, enjoying a beer or whiskey around a barbecue grill.

First a vintner, then a brewer, and now a distiller, Connor’s craft has circled back to his roots and the campfire talks shared by Dad and Uncle Bill about old moonshining tales.

WRITTEN BY SHELLY BRANDON

Memories from our past often seep into our subconscious and influence our future choices. This is especially true for Connor Vaccaro, vintner, brewmaster, and distiller for Almendra Winery and Distillery and Timber House Brewery. He remembers summers spent sitting with Dad and Uncle Bill, hearing stories about moonshining while smoking cigars and falling in love with the idea of it.

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Local woodworking Master, Brent Farris OF BEARLION PLANK STEEL BOARDS The art of charcuterie has become a staple for gatherings in the last few years, offering a delicious way to present a variety of meats, cheeses, fruits, and other snacks. Boards have become a piece of art that people are proud to display. At the heart of this culinary presentation is the artistry of the board itself, crafted with love and precision by artisans like Brent Farris.

Brent Farris’s boards are perfect for this purpose. Their natural beauty and unique grain patterns add a rustic yet sophisticated touch to any spread.

Brent’s journey into woodworking began before the Camp Fire in Paradise. Driven by a desire to create quality furniture for his home, Brent discovered a passion for the natural beauty of wood, preferring it over manufactured alternatives. He enjoyed the surprise of the different wood grains and colors, and after seeing what he had created, many friends asked him to design boards for them. As a result, BearLion Plank Steel was born.

His workshop is not just a place of work but a sanctuary where he can relax and indulge in his hobby. His commitment to his craft is evident in every piece he creates, from charcuterie boards to signs, urns, keepsake boxes, floating shelves, and mantles. His boards have been first-home gifts to many Realtors’ clients, wedding gifts, and anniversary gifts. He has also sold these boards to the public 21

at local events, car shows, and Stoble’s monthly market.

What sets Brent apart is his dedication to using locally and ethically sourced wood from Butte County. He meticulously hand-picks each piece, allowing the natural beauty of the wood to dictate the final product. This approach ensures that each item is unique and imbued with the character of the wood itself. He prioritizes supporting local businesses by sourcing finishing products from small shops within Butte County and throughout the United States. This not only ensures the quality of his work but also supports communities.

Brent’s boards make for exceptional gifts for Realtors looking to impress clients or individuals seeking a special piece to display in their homes. Each board is a testament to his self-taught skill and attention to detail with passion, making them proud additions to any table setting.

If charcuterie is not your cup of tea, butter boards are a novel twist on the traditional charcuterie concept. They involve spreading softened butter directly onto a wooden board and adding a variety of toppings, such as herbs, spices, edible flowers, and drizzles of honey or jam. The idea is to dip fresh bread or crackers into the butter, creating an interactive dining experience.

WRITTEN BY MICHAELA GULBRANSEN

In the world of culinary presentation, a well-crafted board can elevate the experience. Whether you're assembling a charcuterie masterpiece or spreading butter for a new twist on communal dining, Brent Farris’s reclaimed wood boards add a touch of elegance and craftsmanship that makes every meal special. I hope you have a chance to add one to your home. You'll be glad you have such a fine piece of art.

Those interested in his work can find him via Instagram @bearlion_plank_and_steel and Facebook, where he showcases his latest creations and takes custom orders.

His pieces are more than just functional items—they are works of art, perfect for sharing meals and making memories.

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Sip and Crunch: The guide to wine and chip pairing for the wine enthusiasts and snack aficionados Adrianna Hartwig has been sharing her passion for wine through in-home tastings and education for beginners over the last 8 years but has been an enthusiastic sipper for many more. She is WSET-1 certified and is currently studying for 24

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her WSET-2 certification. She has been sharing her love of wine since July 2016.

Her favorite part of wine tasting with clients is seeing the a-ha moments when a wine and food pairing click and when someone discovers they actually like a

wine varietal they thought they didn't like.

She was kind enough to provide us with a tutorial on trying one of her favorite wine tastings at home. The following are her words.

Today, I will share one of my favorite, perhaps most unconventional, tasting events: pairing wine with chips!

Yes, you heard that right—chips. With so many options including potato, tortilla, kettle, and more, the possibilities are endless. Plus, who doesn’t love chips? As it turns out, the simple complexities of each pair well with wine!

When trying to decide which chip to pair with which wine, the basic rule of thumb is that you don't want one overpowering the other. You want flavors that complement each other. You can even do some research to find your favorite pairing. Below is what I've found while experimenting with fellow wine lovers.

BBQ Chips and Bold Reds First up, we have the BBQ chips. These smoky, tangy, and slightly sweet chips are probably the most wine-friendly of them all. They’re versatile enough to enjoy with almost any wine, but they shine when paired with fruity Zinfandels, smooth Merlots, or elegant Pinot Noirs. The bold flavors of the chips complement the fruitiness of these wines, creating a harmonious balance that’s hard to resist.

Doritos and Pinot Noir For Doritos fans, a fruit-forward Pinot Noir is your best bet. The fruity notes and firm tannin structure of a good Pinot Noir wonderfully complement the cheesy, savory flavors of Doritos. It’s a bold, fun, and absolutely delicious pairing.

Classic Potato Chips and Bubblies Next, let’s talk about classic potato chips. These salty, crispy delights pair exceptionally well with sparkling wines.

The high acidity and effervescence of a bubbly cut through the saltiness of the chips, creating a match made in heaven. The salt also helps to mellow out any bitterness in the wine, making it a refreshing and delightful combo.

WRITTEN BY ADRIANNA HARTWIG

Sour Cream and Onion Chips with Chardonnay A lightly oaked Chardonnay is your go-to wine for sour cream and onion chip lovers. The creamy, tangy flavors of the chips are perfectly balanced by the buttery notes of the Chardonnay.

Together, they create a smooth, well-rounded experience that will please your palate.

Salt and Vinegar Chips with Sauvignon Blanc If you’re a salt and vinegar chips fan, you’ll want to reach for a tart, highacidity Sauvignon Blanc. The tangy vinegar in the chips accentuates the fruitiness of the wine, creating a bright and zesty pairing that’s incredibly refreshing.

Salt and Pepper Chips with Syrah If you love a bit of spice, try pairing salt and pepper chips with a peppery Syrah. The pepper notes in the wine enhance the flavor of the chips, creating a spicy, savory combination that’s sure to thrill your taste buds.

Spicy Chips with Moscato or White Zinfandel Last but not least, spicier chips pair amazingly well with sweeter wines like Moscato or White Zinfandel for those who enjoy a kick of heat. The sweetness of the wine balances out the heat from the chips, creating a harmonious and delightful contrast that’s simply irresistible.

Ready to Host Your Own Tasting?

I’ve been hosting tastings for eight years, and it’s always a blast.

Whether you’re planning a small, intimate gathering or a larger party, this chip and wine pairing guide will make your event a hit.

At Scout and Cellar, we believe in the flexibility to make your wine experience uniquely yours. I would happily guide you virtually or in-person to a whole new tasting experience for couples, singles, friends of all ages, newbies, and experts alike.

Remember, wine tasting doesn’t have to be stuffy or complicated. It’s all about exploring new flavors, having fun, and discovering what you love. So grab those chips and pour that wine! Cheers!

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Terrines, Galantines, and Ballotines…

The word charcuterie refers to coldcooked, cured, or smoked meats.

Traditionally, a charcuterie board is just a meat platter. However, these communal plates have become popular at home parties and get-togethers, now offering an array of meats, cheeses, dried and fresh fruit, vegetables, roasted nuts, olives, jams, jellies, chutneys, and even mustards.

Specifically, charcuterie comes from the French words 'chair,' which means 26

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flesh, and 'cuit,' which means cooked.

But when we say charcuterie, we’re actually referring to cured meats. And where can you eat a variety of cured meats? The delicatessen. However, delis weren’t around thousands of years ago when humans started curing meat simply by salting and drying. Salting takes out moisture which is a breeding place for bacteria. No moisture equals far less bacteria.

While the simple salt and dry method is very old, leave it to the French to develop more sophisticated curing methods in the 15th century. They experimented with different drying times, curing solutions, and cuts of meat. So, voilà, we have many cured meats to choose from these days!

Traditionally, pork was the primary type of meat cured, but now we have beef salami, turkey bacon, and even duck prosciutto. You can even count beef jerky

and salt cod on your board, but who wants salty fish on a piece of wood?

Popular French charcuterie includes several high-quality ingredients. Jambon, a type of wet-cured ham, is seasoned with nothing except regional salt. Saucisson is a dry-cured ham that is dark in color and has a lot of fatty marbling. Sometimes, this is seasoned with cinnamon, allspice, and clove. Boudin is ground meat flavored with various spices, placed in a casing, and boiled. Rillette is made from meat simmered in its own juices, sort of like confit. It’s usually rich in flavor and soft enough to spread. Then there’s pâté, a mixture of meats, spices, and herbs that’s great on toast.

Italy has its own array of cured meats, and they are possibly the most famous in today’s world. The Spanish refer to these creations as salumi. No doubt you

WRITTEN BY TIM MILHORN

…are French dishes sometimes associated with charcuterie cuisine and served with various charcuterie staples such as meats, vegetables, nuts, fruit, or just about anything someone places on a charcuterie board. If you haven’t noticed, charcuterie is a keyword in this article.

Eventually, the terms in the title will be defined. Read on to find out.

all know the most famous of them, salami.

There are over 600 types of salami, which is made up of finely ground cured meats, various spices, and added fat. They are dry-cured and result in a hard texture and complex flavor. Next, we have Mortadella, a combination of finely ground ham with spices such as coriander and added fat.

It is encased in large casings and served sliced. Prosciutto refers to ham, but we know it as thinly sliced, dry-aged, and fatty cured pork. Pancetta is pork belly, cut thick and usually fried. Bresaola is airdried beef aged at least two months. It’s lean and turns a dark red.

We can’t leave out Spain when talking about charcuterie, especially the cured products made from Iberian pigs, which are world-famous. Jamon Iberico is made from pigs that roam free and eat acorns as a diet staple. This ham is the most revered in the world. Jamon Serrano is close to Iberico, but it’s a different type of pig, giving it a different flavor. Spain put chorizo on the map, and it’s a sausage

usually heavy on spices, especially paprika. There are many types that vary by region. Morcilla is blood sausage made with rice and has a pudding-like consistency.

So, how do you put together a charcuterie board? Offer three to five types of meat.

Don’t just use prosciutto; add in some cold cuts as well. Vary the textures of the meat: dry-cured, wet-cured, and a type of sausage, all sliced or cut into bitesized pieces. Add some acidic flavors like olives, cornichons, and pickled peppers.

Also, add something sweet, such as dried or fresh fruit, grapes, or sweet jam.

Make sure to offer crackers or a sliced sourdough baguette as well. Lastly, don’t forget the wine. You can choose both red or white to pair with your selections.

Remember, creating the right board can be a work of art, so get out there and start planning.

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This Canyon Oaks Tuscan residence is fit for royalty. With towering ceilings, walls of windows, and custom woodwork throughout, you could easily be convinced you’re exploring a castle in the Italian countryside. The lavish living room offers a cozy fireplace to enjoy alongside panoramic views. The kitchen, built for a gourmet chef, boasts custom cabinets with endless storage and granite counters that provide plenty of room for prep. A large island makes entertaining a breeze. Outside, you’ll find an in-ground Pebble-tec swimming pool with a cascading waterfall. As you retire at night in one of 2 primary suites, you’ll reflect on the comforts of your home—a media room, owned solar system, 3-car garage, & more on .49 acres!

Bed: 4.0 Bath: 4.0 SqFt: 4,361 Price: $1,699,900

Nestled next to a vineyard and encompassed by orchards, this home has been loved by many Chico generations. From its well-sized kitchen with cement counter tops and new Bosch dishwasher to its dual-pane windows, waterproof plank flooring, remodeled bathroom, new doors throughout, water softener, and fully owned solar system, this home exemplifies true quality. You will love the open floor plan and peaceful ambiance of this home. The comfortable living room, large media room, and formal dining room have hosted numerous parties. The beautiful yard offers a covered dining patio with fruit trees. Bonuses include a detached art studio, a massive shop, detached shed, water purifier, & many modern updates on .63 acres. Bed: 4.0 Bath: 3.0 SqFt: 2,480 Price: 699,000

Situated on almost 1/2 acre lot, across from Big Chico Creek, this beautiful home offers an open floor plan, a large living room with gorgeous beamed ceiling, spacious family room with a fireplace, quaint dining room, kitchen with freshly painted cabinets plus its 2 breakfast counter bars, 2 primary suites, and a home office. The house boasts wood flooring, well proportioned rooms, dual pane windows, plantation shutters, security system, trash compactor, water purifier, and indoor laundry. The yard is beautiful with its colorful shrubs, sheltering stately trees, fully fenced in-ground gunite pool, a dining patio, fire pit and its fun and 28 U P Gchicken R A D E D L coop.

IVING M AG A lovely Z I N E J Uforever LY 2 0 2 4 home also is equipped with a 2 car garage and RV area. fenced This Bed: 4.0 Bath: 3.0 SqFt: 2,680 Price: $845,000

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

-Jenifer Crawford

This stunning home seems to echo years of laughter and happiness. Superbly appointed among giant oaks in the exclusive gated community of Canyon Oaks Golf Course, this home is built to exact specifications with almost no regards to cost. You will be in awe as you enter through the charming gated courtyard of this home and into its elegant entry. Designed to entertain, the well appointed great room harmoniously flows into the fully equipped kitchen and to the formal dining room. The serene great room, adorned with tall ceilings and large windows, frame the breathtaking view of the canyon. The well appointed- kitchen is a chef's dream and is fully equipped with top of a line appliances, granite counter tops, a 6-burner gas cooktop, an all-inclusive oven/microwave and a walk-in pantry. The residence embraces an oversized great room, a large formal dining room, a breakfast nook, 4 bedrooms, 3.5 bathrooms, an in-house office and a huge media room all in over 3,900 square feet of living space. The primary suite grants a private entrance to the backyard and boasts a walk-in closet, spalike bathroom, granite counter tops, his and her vanities, jetted tub, and walk-in shower. Other details include engineered wood flooring, custom made lighting fixtures, security system, 3 HVAC units, Washlet toilets, 3 car garage with its own HVAC systems and OWNED SOLAR. The yard is beautiful with its breathtaking view of hills, its towering oak trees and its vast covered tiled dining patio with built-in pizza oven perfect for entertaining friends and family.

Bed: 4.0 Bath: 4.0 SqFt: 3,956 Price: $1,399,000

Located just a few minutes from Chico, this 1.34 acre private estate property offers a stunning view of the canyon with a perfect spot for you to build your dream house. Prior to the Camp Fire, this was a beautiful residence with 2,500 sqft, 3 beds, 3 baths, natural gas, and PID water service.

Acres: 1.34 Price: $51,750

If you are looking for your private estate property, then come and see what this gorgeous 1+ acre parcel has to offer. Situated on a quiet cul-desac location, it will take only one look to know this is where you want your dream home to be.

While its heavenly, the price is down to Earth.

Bring your blueprint and build!

Acres: 1.02 Price: $37,900

Own a piece of Paradise! This .49 acre parcel boasts intoxicating views of the canyon—the perfect place for your dream home! Prior to the Camp Fire, this parcel held a 1,742 sqft, 3 bedroom, 3 bath home with natural gas and PID water services. This property is a must see!

Acres: 0.49 Price: $36,750

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YOUR HOMETOWN MORTGAGE LENDER. SERVING OUR LOCAL COMMUNITIES! As YOUR trusted local lender, reach out to me with any purchase or refinance questions anytime!

Drive-In

Your Trusted Lender

When I heard this issue is focused on local food and drink establishments, I knew I would head straight to Big Al’s Drive-In.

What people are saying about working with David...

• • • •

excellent communication knowledgeable quick & efficient fast response times

SCAN TO GET STARTED!

David Gulbransen Loan Officer, NMLS 1865199 (530) 520-9804

david@accessloans.net

pmrloans.com/dgulbransen

Many fond memories of good times in my real estate career are coupled with fond memories of Big Al’s. They go together like the tasty hamburger and the golden fries in a Big Al’s Burger Basket.

Big Al’s was the default go-to place to chow and hang out with my real estate buddies through the many years of working in real estate. My number one Big Al’s buddy was my real estate mentor and guide, the great KDV, a.k.a. Ken DuVall.

I get a lift whenever someone evokes the memory of good old KDV. It doesn’t happen as often as it used to, now that KDV has been gone for about 12 years, and many of our real estate buddies have retired or moved on.

(Insert here one of KDV’s favorite jokes: “Knock, knock.” “Who’s there?” “Elvis.” “Elvis who?” “How quickly they forget.”)

Premier Mortgage Resources, LLC | NMLS #1169 www.nmlsconsumeraccess.org | Not an offer to extend credit or a commitment to lend. Terms subject to change without notice. Licensed by the Department of Financial Protection and Innovation, under the California Residential Mortgage Lending Act. Access Lending is a DBA of PMR. Visit pmrloans. com/disclaimers

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I recently ran into a long-time Realtor friend who said, “I love it when you write about KDV in your columns. He was such a character! It’s great you keep his memory alive. He left quite a legacy.”

KDV’s legacy is not only that he was an expert in all things real estate and taught classes in real estate law and real estate licensing. A big part of his legacy is that KDV was a joke-meister deluxe. Laughing and making you laugh were a predominant part of his daily routine.

At Big Al’s, KDV had our group of Realtors choking on our food and slumping over in the booths as he fired off jokes, time and again.

When we shook with laughter, KDV said, “You guys are like cows with Tourette’s syndrome. Beef jerky.”

I have the photo-artwork piece of Big Al’s Drive-In on my office wall created by the local talent Bill DiGrazia. Bill adds touches to the photo with lighting, sky, and surroundings that deliver the feeling of Big Al’s as an iconic old-time small-town beautiful place to eat and visit with friends, which it has been for 60 years.

Roll on Big Al’s Drive-In and KDV.

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

Call or text 530-680-0817.

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Call to schedule a tour today!

Westmont of Chico

INDEPENDENT & ASSISTED LIVING • MEMORY CARE

Year round Summer haven At The Terraces of Chico, we strive to inspire our residents with a wide range of enjoyable, meaningful, and engaging activities. To stay passionate and happy come — live your way.®

530.287.4125

Studio, 1–2 bed

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2750 Sierra Sunrise Terrace • Chico, CA 95928 theterracesofchico.com Terms and Conditions Apply.

RCFE# 045001756

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The Art of Distilling with Burnt Barn Distilling Co.

WRITTEN BY SHELLY BRANDON PHOTOS BY DIANE NICOLE PHOTOGRAPHY

Just a few miles down Wayland Road in Paradise, a beautiful, black, metal-sided barn rises from the fields: Burnt Barn Distilling Co. This veteran and family-owned small-batch distillery is set to open this summer, and the Burnt Barn Family can’t wait to welcome their community in to celebrate. Taylor and his wife Danae, along with Taylor’s parents, Melissa and Cliff, have been working to craft this unique addition to Paradise since 2018.

Taylor planned this business and soon it grew to include his wife and parents. His love of the science and art of distilling began long before his formal study of it.

A high school project that involved heat, a pair of empty bottles connected with a homemade coil of copper tubing, and some fermented mash was his first foray into the field, and though the experiment ended in a small explosion and sticky mess, it was the

beginning of a dream that would be many years in the making.

partnership, and a name rose up from right beneath their feet: Burnt Barn Distilling Co.

Taylor says he’s always loved home brewing and is fascinated by the art of distillation.

His capstone project for his bachelor's degree in entrepreneurship was to develop a business plan, so he wrote a venture concept for opening a distillery; Melissa saw his plan and said, “This is great. Would you be willing to do this in Paradise?” This was a month after the fire, so the idea of opening a new business in an area devastated by disaster and lacking infrastructure seemed crazy. But as time went on, the idea became less implausible. Taylor went on to earn his MBA from the University of Louisville with a focus in Distilled Spirits Business. Taylor and Danae would visit Cliff and Melissa and sit on the slab where the family’s original barn stood before it was lost to the fire.

The conversations eventually led to a

Danae and Taylor's support for each other becomes evident once you hear them tell more of their story. They met and married while serving in the military at Travis Air Force Base. An Air Force move to San Antonio came next for Taylor, and the nearest station for Danae was over six hours away. So, she made the difficult decision to give up her military career to be with Taylor and raise their children. Taylor continued his service until they decided it was time to return to Paradise and concentrate full-time on his dream of opening a distillery. Danae shares how important she thinks this move was, “My Dad is a Marine, and I have lots of other family and friends that are prior service. It can be really difficult for veterans to find something that they enjoy doing after separating. So, for him to have the 35

opportunity to do what he loves is huge.”

Danae works full-time as an industrial and organizational psychologist but is happy to support Taylor in her free time as the blender at Burnt Barn. She says, “I’m really excited to contribute to the spirit. It will be like our relationship, bringing those two parts together.” As blender and distiller, they depend on one another; they are the artists of the spirit as their roles and skills complement one another. It’s fitting then that this couple works together. When asked what’s the most important part of the process, they both laugh. “The blender!” says Danae. While Taylor says, “Obviously, it’s the distiller.” The artistry behind the relationship then reveals itself as they both step back and say, “Without the distiller, there’s nothing to blend, and without the blender, there’s nothing to bottle.”

Melissa Schuster takes me on a tour of the distillery as she shares more of its story. The door to the still room opens, and we enter an enormous space filled with a stainless steel ‘cooker,’ stainless steel fermenters, and the centerpieces of the distillery: two beautiful Vendome copper and brass stills. The short, squat-hybrid still is affectionately known as Handsome Harry. The beautifully tall, more elegant vodka column is known as ‘Dex’ with its 20-foot-tall column highlighted against the barn’s tall window, viewable from the tasting room. Melissa explains, “Vendome is the top still manufacturer in the nation and is family-owned.”

The idea of family-owned companies and local suppliers speaks to the philosophy of Burnt Barn Distilling Co. Taylor emphasizes, “We’re a grainto-glass distillery. Even from the beginning, we’re starting out with control of the product.” It’s truly the artistry behind their spirits. He says, “We’re really proud of our stills. They are the heart of the distillery, and that’s where all the magic happens.” Taylor is extremely selective in sourcing ingredients. Lundberg Family Farms supplies the rice for their Embers to Eden vodka and gin. Taylor says, “Why use rice? Because rice grows here.

We want to bring the terroir. We want to bring the natural flavors from this area to our spirits.” The corn, wheat, and rye come from Woodland, and the botanicals used to flavor their gin are grown on their property or sourced from the Bay Area.

Admiral Maltings supplies the distillery with their malted grains, and Taylor appreciates that they do it traditionally, producing hand-crafted malt using a floor process, the first floor malting facility in California since prohibition. Danae says, “It’s not the goal to get the cheapest ingredients and get it out the door the quickest. It’s about really making sure we’re partnering with other artists.”

Burnt Barn Distilling Co. produces vodka, gin, rum, and whiskey.

Both Taylor and Danae love whiskey but wanted to release their own distilled brand, which requires barreling it and then waiting for it to age.

To take advantage of the time gap, they have focused on finishing their other products. Most vodka brands don’t distill their own because you can buy it cheaper than you can make it. Taylor says, “We are making our own because we want to control every step that we can, from the time that grain comes in until it’s in the bottle, we want to have our hands on it.” Different spirits have different rules from the Alcohol and Tobacco Tax and Trade Bureau. For instance, bourbon has to be 51% corn and aged in a new charred oak container, among other rules. Gin is the opposite in that the only requirement is that it must be juniper forward. Taylor says of gin, “It’s a blank canvas. You can see all our gin botanicals in the tasting room window. We’re excited to play around with that and develop new and unique flavors.” The distilling of rum is a pet project that goes back to that first distilling experiment, and Taylor wants to try different finishing and aging styles to develop some fun takes on it.

Melissa, Cliff, Taylor, and Danae want visits to the distillery to be a truly immersive experience—a place to tour, learn about the process, meet the family, and taste the art in the spirits crafted here. The barn’s tasting room has cozy seating areas, a bar with a window into the still room, and it opens up to an outdoor patio that overlooks a brick ruin fronted by a garden of lavender and boxwood.

It’s a story of dreams coming true through hard work, perseverance, and support from parents, spouses, and the community. Burnt Barn’s dark beauty has echoes of the past but embraces all the possibilities of the future. To find out more about future happenings and events visit their Facebook page at Burnt Barn Distilling Co. They are located at 195 Wayland Road in Paradise, California.

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The Allies Pub Though The Allies Pub quickly made a name for itself by delivering a piece of England to Downtown Chico, it’s now making headlines for a different reason. Following the huge movement in the UK, its owners are looking to make the pub a community asset, divesting themselves from all but 20% of the company and offering the remaining 80% to the public, making it community-owned and operated. Perhaps more importantly, this shift will turn the pub into a community center that invests most of its profits each year directly back into the community—an incredible opportunity no matter how you look at it. Overseen by a board of directors who work closely with the pub’s general manager, it will continue to offer 12 beers on tap alongside a large selection of British-inspired pub food, salads, charcuterie boards, and more. With one of the most charming indoor and outdoor atmospheres in town, this is a pub you won’t want to miss. Visit their website for more information on the new endeavor!

TheAlliesPub TheAlliesPub www.TheAlliesPub.com

426 Broadway St Ste 130, Chico (530) 809-1650 Mon-Fri 4-9pm, Sat 12-9pm, Sun 12-4pm

Carnitas verde at The Commons

2412 Park Ave Ave, Chico Sweet, spicy, savory, and citrusy, the Carnitas Verde pizza at The Commons won't leave you hanging. Spicy verde salsa base topped generously with cheese, carnitas, tomatoes, red onions, micro cilantro and lime wedges will make you wonder why you haven't seen a pizza like this on other menus. Pair it with one of the delicious offerings from Golden Beaver next door—we recommend their old fashioned.

Bbq chicken at Broadway Heights 300 Broadway St, Chico

Does anything say summer better than bbq chicken and beer? We think not. Luckily, Broadway Heights and The Allies Pub are just one short block away and offer the perfect pairing of delicious ales and pizza. Broadway Heights' BBQ Chicken pizza starts with their original bbq sauce, and piles on roasted chicken, bacon, red onion, and diced Roma tomatoes.

You'll get the perfect tangy flavor out of every bite, and there honestly isn't a brew at Allies Pub that wouldn't be a delight alongside this pizza.

You might be surprised to discover that one of California’s most highly-awarded distilleries is tucked away right here in Chico. We could wax poetic about what differentiates Golden Beaver Distillery from the rest of the pack, but we’ll let the following list do the talking instead: Their soju won Sunset Magazine Spirits Competition’s Best Asian Spirit of the Year in 2022, Jon Barleycorn Spirits Competition’s Soju of the Year award in 2023, and the L.A. Times Invitational Wine and Spirit Competition’s Best Soju Award in 2024. Their Pacific Flyway Bourbon took gold in 2024’s San Francisco International Spirits Competition.

Their Pacific Flyway Whiskey won Jon Barleycorn’s gold medal in 2023. Their High Lakes Vodka won Jon Barleycorn’s gold medal in 2022, and their Beaver Likker Moonshine won Platinum at the 2021 Ascot Awards. Take a seat on the porch of their mountain stillhouse on Park Avenue, enjoy the AC, live music on Friday nights, and experience each spirit on its own or in one of their world-class cocktails.

GoldenBeaverDistillery GoldenBeaverDistillery www.GoldenBeaverDistillery.com 40

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2420 Park Avenue, Chico (530) 965-7281 Thurs-Fri 4-10pm, Sat-Sun 2-10pm

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Mulberry Station Brewing Company If there’s a reason not to visit Mulberry Station, we have yet to find it. Delicious woodfired pizzas cooked at 750 degrees using the freshest ingredients? They’ve got it. 12 beers on tap painstakingly brewed right behind the counter under the watchful eye and constant supervision of one of Chico’s brewing legends? They have that, too.

They even have their own stage that has hosted some of our favorite musical and performing artists. Originally dreamed up by Allen Gross and his high school chum Dale Sakschewski, the idea for Mulberry Station gained significant momentum with the addition of brewmaster Roland Allen. A purist, Roland takes pride in ensuring Mulberry Station’s beers are as delicious as they are traditional. You won’t find any twists on the classics here, just the color, flavor, and aroma you would expect from lagers, porters, stouts, and pilsners. Stop in, order a pizza, sample their beers, and enjoy a show—there are few places in Chico quite like it.

MulberryBrewing MulberryBrewing www.MulberryStationBrewery.com

175 E 20th St Ste 100, Chico | (530) 809-5616 Wed-Thurs 4–8pm, Fri 4–9pm Sat 3–10pm, Sun 4–8 pm

Spicy thai chicken at italian cottage 2234 Esplanade, Chico

Absolutely covered with toppings and packed with flavor, the Spicy Thai Chicken pizza at Italian Cottage is a force to be reckoned with. Thai sauces, chicken, cilantro, red onion, and basil give this pie just enough sweet to cut through a whole lot of spicy. We'd recommend pairing it with something that can bring the temperature in your mouth down a few degrees.

The stache

at Mulberry Station 175 E 20th St, Chico

There's nothing we love more than checking off two birds with one stone, and you'll do just that at Mulberry Station.

Order The Stache—made with white garlic sauce, freshlygrated Mulberry blend cheese, Northern California pistachios, thin sliced red onions, and fresh rosemary. It's a unique pizza that you simply won't find anywhere else. Make sure to pair it with one of their citrusy ales or IPAs. You could also complement the nutty pistachio flavors with one of their more chocolate-forward brews. Either way, you can't go wrong with this one.

A serene oasis designed for adults, Odyssey Winery invites you to take a breather from your day-to-day responsibilities and bask in the beauty of their tranquil North Chico estate. Partnered with farmers throughout Northern California, Odyssey’s in-house winemaker sources the highest quality grapes and allows each to tell its own story through the expressive notes and aromas found in each bottle of their smallbatch wine production. With 13 wines to choose from and a beautiful market stocked with everything you could need to design your own grazing board, there is something here for absolutely everyone. If you’re looking to entertain a group, Odyssey’s event center allows for up to 250 visitors, and they even have an event director to help with the experience. Take the short drive and discover this slice of heaven for yourself, but don’t forget to call and make reservations in advance as this is a popular wine lover’s destination.

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OdysseyWinery

6237 Cohasset Rd, Chico

OdysseyWinery

(530) 891-WINE (9463)

www.OdysseyWinery.com

Thurs-Sun 11am-7pm

Debbie Capshaw Broker Associate | DRE #01204768

(530) 828-1163 Debbie.Capshaw@c21SelectGroup.com

3015 Camelot Ct., Chico This home on the aptly named Camelot Court is fit for Royalty! Welcome to this stunning 5100 sf home, nestled amidst the tranquility of towering Sequoia and Redwood trees, offering privacy and serenity, yet centrally located. This meticulously crafted custom home boasts 5 large bedrooms, and 5 baths PLUS an office AND a bonus room, providing ample space for relaxation and productivity and no shortage of storage space! The Main floor has 4 spacious bedrooms, and 4 baths PLUS a stepdown office with a beautiful built-in wall unit. The huge kitchen has granite countertops and an expansive island with a sink, ideal for culinary endeavors. Plenty of seating with room for a large kitchen table for family dinners plus bar seating for a quick bite. Of course, there is a separate formal dining room, perfect for those special occasions. THE 1ST PRIVATE STAIRCASE leads to a private 5th bedroom, bathroom, and bonus room. It would be a GREAT space for live-in help or for that family member who wants privacy, game rooms, or an in-home gym. etc. The 2nd private staircase leads to the VERY roomy THEATRE ROOM, complete with projector TV, for movie nights. It's large enough to have a full-sized bounce house for the kids, with lots of room left over.

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A fifth-generation farmer, Bill Weller got his start in rice, almonds, walnuts, and wheat, but he always wanted to brew beer. In 2015, he decided to do just that, setting up a small-scale operation in his garage to learn the ins and outs of brewing. His passion project quickly outgrew the garage, and by January 2020, he had brought in 18 truckloads of equipment from Phoenix, built a full-fledged facility, and completed his first official brew as Farmers Brewing Co. In 2023, they sold 18,000 barrels, earning the designation of regional brewery, and they’ve only continued to grow since. Now, with a beautiful tap house in Chico’s Meriam Park, Farmers Brewing is offering visitors five core brews with a rotating seasonal alongside a menu full of delicious items that pair perfectly with each.

Drop in and see why it’s better when you put your lips on a farmer.

FarmersBrewingRestaurant FarmersBrewing www.FarmersBrewing.com

1950 Market Pl, Chico | (530) 399-7374 Wed 11am-8pm, Thurs-Sat 11am-9pm, Sun 10am-8pm

There's a lot to love on the Spicy Oscar Luau pizza and not a single thing that doesn't pair perfectly with beer. Red sauce, mozzarella cheese, pineapple, pepperoni, jalapeno, and garlic offer up the a taste of the island life. You could pair it with just about any of Farmers Brewing Co.'s brews, but our favorite was the 530 unfiltered wheat ale. Light and refreshing, it was just what this pizza needed.

Toss in an orange slice to seal the deal.

Life is what you make it at Monstros pizza 628 w sacramento Ave, Chico

If you're looking to properly pair up what promises to be a new hype brewery, there's only one pizzeria in town that fits the bill—Monstros. Easily the most hyped pizzeria in town, Monstros is known for their delicious pies and the difficulty experienced in getting your hands on one. As anyone who has had one will tell you, it's well worth the effort. When ordering from Monstros, it's really a choose your own adventure. We went with pepperoni, olive, and mushroom. As usual, we weren't disappointed.

Spicy oscar luau at Celestinos

101 salem St, Chico Paradise Brew Werks

If you’re an enthusiast who's spent any time enjoying the craft beer arena, you’ve likely heard the term “Hype Brewery” come up, and as the name would suggest, it’s still all the rage these days. These craft breweries offer limited production and push the boundaries of brewing regarding techniques, expressions, or processes, and the result is an ever-rotating list of brews you wouldn’t expect to normally find. We will soon have another voice locally right up the Skyway in Paradise. Thanks to the ambition of owners Jason Pieper and Jamie Duncan, Paradise Brew Werks will be an integral part of the Rebuild Paradise movement, offering another exciting destination and the first brewery ever in Paradise. As an accomplished brewmaster across five different breweries, Jason brings a passion of experience to the table, along with nationally sought after designs found in modern craft brewing. They plan to break ground in early 2025 and are currently accepting investors for their founders' club. Visit their website for more info and discover how you can be part of the journey!

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ParadiseBrewWerks

7337 Skyway, Paradise

ParadiseBrewWerks

www.ParadiseBrewWerks.com

TASTING ROOM Sunday 10am-8pm Monday - Tuesday – Closed Wednesday, Thursday – 12pm-8pm Friday, Saturday – 10am-9pm ROLLINGHILLSCASINO.COM Gambling problem, call 1-800-522-4700 for live confidential counseling 24/7.

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Opened in September 2023 by partners Jim Savage, Ryan Eley, and Brian Smith, Ramble West Brewing Co. offers Chico the curated craft brewery experience that has been taking larger metropolitan areas like San Diego and Austin by storm. Head brewmaster Ryan Eley left Paradise after college and refined his brewing talents at several breweries, including Lagunitas, before returning home. Ryan, Brian, and Jim partnered up, sought out investors, and built the brewery with the help of many friends and family over a year and a half before opening its doors. Small and nimble, they’ve grown considerably since they first started, from a five-gallon drum to 15 barrels of each brew—just enough to keep Butte County and their tasting room happy while constantly creating something new. Best of all, the brewery is family-friendly, dog-friendly, and bike-friendly. Ride your bike in, let the kids enjoy the kids’ room with a projector, toys, and snacks, and ramble on about whatever your heart desires with fellow patrons at the bar.

Ramble.West.Brewing Ramble.West.Brewing www.RambleWestBrewing.com

849 W 8th, Chico | (530) 630-7038 Wed & Thu 4–9pm, Friday 3-9pm Saturday 12–9pm, Sunday 12-7pm

Fennel sausage, red onion, garlic, oregano, and red pepper deliver a savory, fresh, and satisfying experience with every bite of Crush's Bronx Bomber. Nothing overpowers here—the ratio of sauce to toppings is perfect, and you can always count on Crush's homemade pizza dough to offer just the right amount of crisp.

With Ramble West available in house, there are plenty of opportunities to find the pairing that's just right for you.

Prosciutto and fig at Unwined

980 Mangrove Ave, Chico Worried about pizza getting you off track with your health goals?

Fear not—Unwined has the answer. Mascarpone, garlic sauce, mozzarella, and a full arugula salad on top make this pizza more than your standard slice of heaven. Light with abundant greenery, the prosciutto and fig pizza checks all the boxes, and it's easily large enough for two to share.

Pair it with their barrel-aged cocktails for something truly special.

Bronx bomber at Crush

201 Broadway St, Chico

Though patrons know Unwined for their enticing happy hours, mouthwatering dinners, and inviting brunches, few know about the barrel-aging that goes on behind the scenes. A brainchild of owner Frank Kennemer, the program takes some of their favorite spirits, including whiskey and tequila, and quietly ages them in oak barrels providing an earthier, deeper, and sometimes smokier taste than one would normally get straight out of the bottle. The newly aged spirits have provided an opportunity for a number of their cocktails to shine even brighter. We recommend trying their Sunrise Over Jalisco, Markhattan, Unfashioned, or Maple Rye Manhattan to experience the difference additional aging in oak barrels brings to otherwise classic cocktails. We imagine you'll be just as delighted by each of them as we were.

UnwinedAt980

980 Mangrove Ave, Chico | (530) 809-2634

Unwined_Kitchen_Bar

Wed-Sat 4pm-9pm,

www.UnwinedChico.com 46

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Brunch Sat 10am-1pm, Sun 9am-2pm

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Tandoori chicken

The mushroom

1008 w sacramento ave, Chico

148 main st, Chico

at Velly pizza

This pizza—and its close relative, the chicken tikka masala pizza—were the biggest surprises on our pizza tour. Truth be told, we didn't know what to expect as the items originally struck us as a bit gimmicky. We were wrong. Not only is the pizza baked perfectly at Velly, but the flavors you'll find on their pizzas are unlike any you'll find elsewhere in town. Further, the toppings are beyond generous, and their pricing is wonderful. If you're a fan of Indian food, you'll adore this pizza.

If you're not, this pizza will change your mind.

What can we say about Bodega that hasn't already been said? It's been hailed as the best pizza in town by countless foodies, the vibe carries the feeling of an East Coast pizzeria, and getting to watch Jason Colabove, Kaelen Davis, and Will Brady work together in a small kitchen is worth the price of admission itself. The mushroom pizza is no slouch either. Literally.

With a crust thats firm on bottom and pillow on top, you could easily get lost in it alone, but the toppings wouldn't dare allow it. Order up a slice with one of Ramble West's brews, carried in house, for the perfect combination.

The traditional

Diavola pizza

175 Estates Dr, Chico

1990 Belgium Ave, Chico

at Butte Creek Country Club We challenge you to find a better slice of cheese pizza anywhere else in town.

Honestly, we feel beside ourselves even calling it that. Crafted by Chef Brandon Souders, this slice of heaven includes a four-ingredient sauce base, whole-milk mozzarella, and oregano on top of a sourdough crust that's noteworthy in and of itself. It's cooked on a pizza stone at 600°F, and what comes out of the oven is something we would eat without tire, day after day, for as long as he'd let us.

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at Bodega

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at rione italian restaurant If you're looking for a taste of Italy, you've found it. Spicy salami, fresh mozzarella, basil, tomato sauce, and an olive oil drizzle prove just how far a few toppings can go when expertly balanced. Packed with flavor and just the right amount of spice, the Diavola is a must pair with wine, and their are plenty of options available to do just that at Rione. If you're looking for something a bit more refreshing, give their Martini Fiero Spritz a try.

Crafting Exceptional Cabernet Sauvignon with Heart and Heritage WRITTEN BY MICHAELA GULBRANSEN

In 2012, Cody Anderson, the winemaker behind Dajuco Vineyards, immersed himself in the wine world. Before this, Cody admittedly dismissed wine as merely fermented grape juice. However, a trip to Europe with his wife, Emily, changed everything. In Venice, Cody tasted a local table wine so captivating it sparked a profound passion for all things wine. This ignited his quest for knowledge, tasting, and winemaking, leading him to pursue an education through the prestigious Wine & Spirit Education Trust (WSET). Cody is now working towards his Level-3 WSET certification, which will allow him to assess and explain wine styles and quality with expertise. This is comparable to holding a bachelor's degree in wine.

"Dajuco," which means calm in French Somalian, represents Cody's family— combining the names of his father, brother, and himself. The family crest on each bottle symbolizes their heritage and dedication, tracing back to Cody's grandfather, who started the family’s land-developing business in Paradise over 40 years ago with a pick, shovel, and an old John-Deere dozer.

This legacy of hard work and perseverance

is evident in the crafting of each wine.

Cody recently partnered with Sarah Fragoso of Gather Chico Supper Club to supply wine for regularly sold-out exclusive dinner party tasting events. These intimate gatherings, limited to 30 people, offer guests a unique opportunity to experience expertly paired wines and perfectly constructed dishes. This partnership is simply divine with Sarah’s delicious food and Cody’s educational talents! Their next event is in October and will feature Dajuco’s new release with a pizza pairing by Sarah. Tickets will be sold through Gather Chico, so be sure to email gathersupperclubchico@gmail.com to get on their waiting list.

Dajuco Vineyards exclusively produces limited-production, meticulously crafted Cabernet Sauvignon, sourcing grapes from some of Napa Valley's most prestigious vineyards. Cody’s approach to winemaking is all about precision and passion. The wines are made at the acclaimed Foundry micro crush facility in Napa Valley, where every step, from crushing and processing to aging and blending, is overseen with great care. This attention to detail ensures that

each bottle embodies the complexity that is a hallmark of Dajuco wines.

In addition to wine, Cody also creates beautifully crafted wood boards through his side business, Flame to Table. Cody found purpose in working with his family in debris clean-up, tree falling, and urban milling after the Camp Fire. This experience helped to heal the wounds of loss and offered the ability to give a piece of Paradise to many friends who were moving away. He has been commissioned to make many pieces since 2018. When not winemaking, educating, or studying for his wine exams, Cody revels in time spent with his wife and four kids outside, tending to their animals, hiking, and exploring together.

As Cody grows Dajuco Vineyards, he aspires to see his wines featured on more local restaurant menus and available in local shops, sharing the fruits of his labor with a wider audience. He would love to offer our readers an exclusive discount to try his wine using code: UPGRADED30 for 30% off and $20 shipping on their website. He sincerely hopes to see you at a Gather Chico event to learn more and try the wine!

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Primer A

on

Distilling The history of distilling alcohol is a complex and captivating story that spans centuries and continents, reflecting the ingenuity and evolving tastes of human societies. The process of distilling alcohol, which involves heating a fermented liquid to create vapor and then condensing it back into liquid form to increase the alcohol content, has been refined over time to produce the diverse array of spirits enjoyed today.

The earliest forms of distillation date back to ancient Mesopotamia, Egypt, and China. They were primarily used to create perfumes, medicinal concoctions, and essential oils rather than potable spirits.

The Mesopotamians, around 2000 BCE, used simple distillation techniques, while the Egyptians employed similar methods by 300 BCE. The Chinese, by the 1st millennium BCE, were also distilling liquids, mainly for medicinal purposes.

These early experiments laid the groundwork for the distillation of alcoholic beverages.

The significant leap in alcohol distillation occurred during the Islamic Golden Age (8th to 13th centuries). The Persian polymath Jabir ibn Hayyan (Geber, 721-815 CE) is often credited with advancing the distillation process and designing the alembic still, a device essential for effective distillation. These advancements allowed for the separation and concentration of alcohol from fermented liquids. While Jabir's primary focus was on alchemy and medicine, his work inadvertently set the stage for the distillation of spirits.

The Arabic alchemist Al-Kindi (801-873 CE) and later Avicenna (980-1037 CE) further refined the distillation techniques, emphasizing their medicinal applications.

Distilling alcohol was primarily used to

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create medicinal spirits, which were used as solvents for botanical extracts and other medicinal compounds.

The knowledge of distillation gradually spread to Europe through translations of Arabic texts and interactions during the Crusades. By the 12th century, European scholars and monks were experimenting with distillation. The term "aqua vitae" (water of life) emerged, referring to the distilled alcohol believed to have medicinal properties.

Distillation in Europe initially took place in monasteries and apothecaries. The first clear evidence of distilled alcohol for consumption comes from Italy in the 12th century, where the production of spirits began to flourish. The process was still rudimentary, and the spirits produced were often harsh and impure.

The Renaissance brought significant advancements in distillation, technology and understanding. Alchemists like Hieronymus Brunschwig and Paracelsus documented detailed distillation techniques and apparatus in their works.

Paracelsus, in particular, recognized the potential of distilled spirits beyond medicinal uses, promoting their consumption in moderation for pleasure and health.

This period saw the establishment of more sophisticated distilleries, especially in countries like Ireland and Scotland, where the distillation of grains led to the creation of whiskey. Similarly, the production of brandy in France became more refined, with Cognac emerging as a notable variety.

The Industrial Revolution of the 18th and 19th centuries brought technological innovations that revolutionized alcohol distillation. Aeneas Coffey's invention of the continuous still in 1830 allowed for more efficient and higher-quality distillation. This period also saw the growth of major spirits industries, including rum in the Caribbean, gin in England, and vodka in Russia and Poland.

The 19th and 20th centuries saw the rise of large-scale commercial distilleries and the standardization of spirits production.

Scientific advancements in chemistry and thermodynamics further refined distillation processes, enhancing the quality and consistency of distilled spirits.

Today, distilling alcohol is a sophisticated and regulated industry with a rich heritage. Modern distillation incorporates advanced technology and strict quality control to produce various spirits, including whiskey, vodka, rum, gin, and tequila. Craft distilling has also seen a resurgence, with small-scale distilleries producing unique and artisanal spirits.

What's a Still?

Pot stills and column stills are two primary types of distillation apparatuses used in the production of alcoholic spirits, each with distinct characteristics and advantages. Understanding their differences is crucial for grasping how they influence the flavor, purity, and overall profile of the final product.

Pot Stills Pot stills are the traditional form of distillation equipment, characterized by their simple design. They consist of a large pot (usually made of copper) where the fermented liquid (wash or mash) is heated. The pot is connected to a swan neck, which leads to a condenser.

In operation, the wash is heated in the pot, causing the alcohol and other volatile compounds to vaporize.The vapors rise through the neck of the still and pass into the condenser. The vapor is cooled in the condenser, turning it back into liquid form.

Pot stills operate in batches, meaning they need to be cleaned and refilled after each distillation cycle, and it often involves multiple distillations (typically two or three) to achieve the desired alcohol strength and purity. Pot stills are known for producing spirits with richer, more complex flavors because they allow more congeners (flavor compounds) to remain in the distillate. They are commonly used for producing whiskey (particularly Scotch and Irish whiskey), rum, and certain brandies.

Column Stills Column stills, also known as continuous or Coffey stills, have a more complex design and allow for continuous operation. They consist of tall, vertically aligned columns filled with plates or trays.

In operation, fermented liquid is continuously fed into the column.

Steam is introduced from the bottom, causing the alcohol to vaporize.

The column's trays create a series of vapor-liquid equilibrium stages, allowing for the separation of alcohol and other components. The alcohol vapor rises through the column, and different fractions can be collected at various heights depending on their boiling points.

Column stills operate continuously, allowing for a constant flow of production without the need to stop and clean between batches. They are capable of producing very high-purity spirits—up to 95% ABV (alcohol by volume)—which can be adjusted to achieve the desired concentration. They are more efficient than pot stills in terms of energy and time and tend to produce cleaner, more neutral spirits with fewer congeners, which is ideal for vodka, light rums, and some gins.

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How is each spirit produced?

The distillation of spirits involves a series of intricate processes tailored to each type of alcohol, resulting in the unique flavors and characteristics of each beverage. Below, we'll explore

Whiskey distillation begins with mashing, where grains (barley, corn, rye, or wheat) are ground and mixed with hot water to convert starches into fermentable sugars. The mash is then fermented with yeast to produce a beer-like liquid called "wash."

The wash is distilled in copper pot stills or continuous column stills. Pot stills are used in a two-step process, where the wash is first distilled into a low wine (about 20-25% ABV), then redistilled into new make spirit (about 60-70% ABV).

Continuous stills allow for continuous distillation and higher efficiency.

The new make spirit is aged in wooden casks, usually oak, which imparts flavors and colors over time. The aging process varies by type of whiskey (e.g., Scotch, Bourbon), ranging from a minimum of three years to several decades.

Rum is produced from sugarcane byproducts, such as molasses or sugarcane juice. The base material is mixed with water and yeast, and fermented to produce a low-alcohol wash.

Rum can be distilled in pot stills for richer, heavier rums, or in column stills for lighter, more neutral rums. The distillation process separates the alcohol from the wash, concentrating it to the desired strength. Many rums are aged in wooden casks, which contribute to their flavor and color. Some rums are blended from different batches and ages to achieve consistency and complexity.

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the distillation methods for some of the most popular spirits: whiskey, vodka, rum, gin, tequila, and brandy.

Vodka is typically made from grains (wheat, rye) or potatoes, although other bases like grapes or corn can be used. The chosen base ingredient is mashed and fermented to produce a low-alcohol wash.

Vodka is distilled multiple times in column stills to reach a high level of purity, often above 95% ABV. The goal is to produce a neutral spirit with minimal flavor impurities. The high-proof spirit is filtered, often through charcoal, to remove any remaining impurities. It is then diluted with water to bottling strength, usually around 40% ABV.

Brandy is distilled from fermented fruit juice, primarily grapes, which are crushed and fermented to produce a wine.

The wine is distilled in pot stills or continuous stills. In pot stills, it undergoes a two-step distillation process similar to whiskey.

Brandy is aged in wooden casks, typically oak, which adds flavor and color. The aging process varies, with some brandies aged for several decades. After aging, the brandy is often blended and then bottled.

Gin is a neutral spirit flavored with botanicals, predominantly juniper berries. A high-proof neutral spirit is distilled from grains or other fermentable materials.

The neutral spirit is redistilled with a mix of botanicals. This can be done by placing botanicals in the pot still (steeping) or in a basket through which the vapor passes (vapor infusion). The distilled gin is diluted to the desired bottling strength, usually around 40-50% ABV, and then bottled.

Tequila is made from the blue agave plant, primarily in the Jalisco region of Mexico. The agave hearts (piñas) are harvested and cooked to convert complex carbohydrates into fermentable sugars.

The cooked agave is crushed to extract the juice, which is then fermented with yeast to produce a wash.

Tequila is distilled twice in pot stills. The first distillation produces a low-alcohol "ordinario," and the second distillation results in tequila, typically around 55% ABV. It can be bottled immediately as blanco (silver) or aged in wooden barrels to become reposado (aged at least two months) or añejo (aged at least one year).

Each type of spirit undergoes a unique distillation process, reflecting its cultural heritage and desired flavor profile. Whiskey relies on grain fermentation and oak aging, vodka emphasizes purity through multiple distillations, rum draws from sugarcane and varies greatly in aging, gin infuses botanicals into a neutral spirit, tequila transforms agave into a distinctive spirit through careful cooking and distillation, and brandy captures the essence of fruit through fermentation and aging. The diversity in methods highlights the creativity and craftsmanship behind each beloved spirit.

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The Transformative Power of drumming

Kathy didn’t know she wanted to be a teacher when she was at Chico State.

She shared, "I went on a trip with CAVE to a children’s facility in Napa, California.

I brought my guitar and sang with the kids, and it put me on a new path.”

Kathy simply loved music; from student teaching onward, she was the gal with the guitar that helped out at assemblies, 54

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back-to-school nights, and special events. At Rosedale Elementary School, Kathy developed “Song Fest," a weekly singalong in the primary courtyard where the students enthusiastically gathered.

Small hands waved in the air to request their favorite song. Collaborating with Ernie Witt, Jeff Pershing, and other special surprise guests brought great joy to students and staff.

During her 25 years at Rosedale, Kathy found a passion for the Arts through her participation with the Northern California Arts Project (NCAP), where music, theater, dance, and visual arts were brought to the forefront of the summer institutes.

These arts could easily be applied and connected to all content matter: literature, math, science, and social studies.

Infusing music, dance, theater, and Visual Arts brought depths of learning across curriculums.

Kathy continued in leadership roles within Chico Unified School District and became an Elementary Service-Learning Project Liaison. She coordinated projects, wrote grants, and helped the school community

deeply understand the power of studentled multidisciplinary projects.

In 2009, many changes took place in the schools, and staff were reassigned to new schools. Kathy began teaching at Chapman Elementary School and was determined to create a drumming group.

Principal Ted Sullivan gave his support for the program and monies for some drums. “Los Tambores de Chapman” began, and students in 4th, 5th, and 6th grades learned rhythms from the World Music Drumming Curriculum and began performing. At first, the students were unsure and nervous about performing, but through time, they knew the songs and rhythms and gathered courage and pride in themselves and each other, beautifully in sync. Lansana Kouyate, a balafone and drumming master, taught with Los Tambores for many years. He shared rhythms from his homeland of Guinea-Bissau. Kathy’s son, Weston Crumm, introduced Lansana to Los Tambores and presented cultural rhythms from his family lineage together. Los Tambores began performing at the school site and were invited to many community

WRITTEN BY TIM MILHORN | PHOTOS COURTESY KATHY CRAWFORD NAAS

An old African proverb states anyone can sing. The same can be said of drumming.

In Kathy Crawford Naas’s mind, therein lies within everyone the ability to drum.

We are drummers waiting to be set free.

The inherent drumbeat in our soul is a natural human condition; however, it seems Western culture has been driving out our drumbeat over the centuries.

These days, it is the Indigenous cultures of Africa, Asia, and Central and South America that have kept drumming alive, and with it, all the messages drumming provides. Drums are the ancient telegraph of Indigenous cultures, and they can send messages from one village to the next. In many parts of the world, drumbeats can signal a birth, a death, a marriage, or even courtship.

events. They drummed at Chico parades, the Martin Luther King Jr. Festival, and for consecutive years at the Chico World Music Festival. The most exciting event for Los Tambores de Chapman was drumming at the CSU Chico Teacher Recognition Ceremony in Laxson Auditorium in front of over 1,000 people.

In 2017, Chico Unified offered Kathy a position teaching fine arts. Her passion for music and the arts allowed her to teach many students as she weaved in NCAP-inspired elements of dance, theater, and music, along with a visual arts focus. As both drumming facilitator and fine arts teacher, Kathy loved her work and was especially proud of Los Tambores. In 2020, she retired from CUSD. Kathy took her love of drumming to a new level by attending workshops on facilitating drum circles in person and online. She studied World Drumming Curriculum Level 1 and Drumming Up The Fun, and many of the ensembles and lessons from those programs are being used at school sites. Kathy cites Christine Stevens, founder of Upbeat Drum Circles, as her most influential and inspiring mentor. Through Christine, Health Rhythms, Global Rhythms Sangha and various wellness protocols brought Kathy to a new skill level in facilitation. This quote from Christine is always in Kathy’s mind: "How we begin is half of the whole.”

The reminder is to be open, accepting, curious, and compassionate with each drumming participant as the first step!

From that space, the connections begin.

Kathy also studied with Kalani Das, founder of the World Drum Club, and Makaya, a Congolese drummer who

taught incredible rhythms and dance at The Women’s Club in Chico. One of the most exciting classes that Kathy has attended and will continue is Mike Wofchuck's Advanced Samba.

Kathy facilitates drumming with children in TK through Jr. High and staff development for teachers. She works closely with Butte County Office of Education (BCOE) residencies, which consist of eight to ten sessions focusing on wellness, communication, and team building. The classes are centered around improvisation, exploration, and the innate ability people have to rhythmically connect. Playing and learning rhythms bring a sense of belonging and support for and from one another.

Drumming with children has been especially rewarding for Kathy. “The power of rhythm is transformational,” she said. “I want to share it with our community. And what better way to do that than sharing with children? When you drum, you utilize the bass, tone, and timbre. Playing is as affirmative as talking, and it can be a solo performance or an entire group of people. You teach the importance of ‘breath work,’ and keep repeating with the rhythm, ‘I am special, I am unique’. Drumming reinforces confidence and self-worth.” Kathy’s passion for music brings people together to create a rhythmic connection woven with compassion, energy, and joy!

Kathy started her own business called Within Reach Rhythm, and she offers private drumming workshops in addition to her work with the public sector. If you want to know more about Kathy and her drumming opportunities, you can reach her at withinreachrhythms@gmail.com 55

Hot diggity dog!

The big question is this: What is the best hot dog? This is where fistfights come into play. Is it a Chicago Dog or a New York City Coney Dog? Or even other cities throughout the land? Take the Chicagostyle dog, where you steam it, put it on a bun, and “drag it through the garden”— mustard, onion, relish, peppers, dill pickle (seem familiar?), diced tomatoes, and celery salt, BUT NO KETCHUP! The New York City Dog includes an all-beef dog, spicy mustard, and white onions. Add chili and a few other things, and you’ve got a Coney Dog.

As for me, I have only two musts—yellow mustard and sauerkraut—whether it be a regular dog, a Polish, or Bratwurst, those are my go-to’s. You can put whatever you want on your hot dog; the sky’s the limit.

Allegedly, the term “hot dog” came about as an abbreviated version of “get your red hot Dachshund Dogs” that were sold at baseball games by roving vendors. The term stuck, and so did the public clamor for hotdogs. They are the perfect stadium food. Easily portable, self-contained, simple to prepare, and less expensive than most park food.

Heading west, you have your Cinncinatti Dog with chili, onions, and lots of grated cheddar cheese. In Phoenix and Tucson, they are famous for the Sonoran Dog. Take a bacon-wrapped dog, put it on a bolillo bun, and top with tomatoes, onions, mustard, mayo (yuck), jalapenos, and guacamole. Add some hot sauce to spice it up. On the “Best Coast,” we find the L.A. Dog, another bacon-wrapped selection. Add on sauteed sweet peppers, onions, mustard, and maybe a poblano pepper. Venture over to Pink’s Famous Hot Dogs, and you can order Pink’s Famous Chili Dog, Guadalajara Dog,

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Chicago Polish, the SHAQ Dog, El Cucuy, Bacon Chili Dog, and the Rosie O’Donnell Dog. That’s a whole lotta dogs!

Now for some hot dog facts: - 7 billion dogs are served in the U.S. between Memorial Day and Labor Day. - The most popular condiment is mustard.

- The longest hot dog was 718 feet, made in Flensburg, Germany.

- 7-ELEVEN sells one million dogs annually.

- The most dogs eaten in 10 minutes is 68

by Joey Chestnut.

- The most expensive dog was $145.45.

It was ¾ lb., 18 inch, with moose milk cheese, maple syrup bacon, baby greens, whole-grain mustard, and cranberries. A hospital fundraiser.

It’s the Fourth of July season. Toss a few doggies on the barbecue and enjoy. Now, let’s talk about vegan hot dogs.

WRITTEN BY TIM MILHORN

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Arguments, fistfights, and riots have erupted over one question. What city really does have the best hot dog?

Well, the answer is in the mouth of the beholder, literally. The next question is, what type of condiments are the best?

If you’re ever in Chicago, especially at a White Sox game, DO NOT ask for ketchup on your dog. You might be thinking of your favorite type of hot dog as you read this—I know I am—so run out and buy one or a pack of ten. There is a reason why they sell ten wieners in a pack and only eight hot dog buns.

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Chicago Dog

If you've spent any time in the Windy City, you know they're not only proud of their hot dogs but unavoidably particular about them as well. As I found out on my first visit to Wrigley Field, asking for ketchup is no less than a cardinal sin, and a Chicago Dog's recipe is sacrosanct—it cannot and will not be ordered with modifications. Once you get past the frustration of not getting a hot dog the way you want it, you eventually realize why—they know what they're doing. Though it may seem simple, a Chicago Dog is a delicious balance of flavors, and learning to make one properly at home may just stop you from ordering one any other way.

Ingredients - 1 all-beef hot dog (we prefer Miller's Colossal) - 1 poppy seed hot dog bun - 1 tablespoon yellow mustard (two if you like extra like we do) - 1 tablespoon sweet green pickle relish - 1 tablespoon chopped onion - 3 tomato wedges - 1 dill pickle spear - 2 sport peppers - 1 dash celery salt

Directions 1. Boil a pot of water over high heat. Reduce heat to low and submerge hot dog in water. Cook until warmed through. It should take 5-7 minutes. Remove from water and allow a moment to cool.

2. Using a steamer basket in the same pot, steam bun until warm. This should take 2-3 minutes, then remove from basket.

3. Place hot dog in steamed bun and add toppings in the following order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges go on one side, between the hot dog and bun. The pickle spear goes on the other. For a little extra zip, top with more mustard. Just remember—no ketchup!

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It's better from the garden

Perhaps one of the greatest injustices to the local foodie community is that this pizza requires a membership. Behind the doors at Butte Creek Country Club, Chef Brandon Souders toils away relentlessly, fine-tuning his recipe further each day in search of creating the perfect pizza. He does this while simultaneously catering meals for 500 people at the clubhouse and nurturing a secret garden behind the kitchen, where he trains his plants to produce the exact flavors he looks to deliver atop his pizzas. It is, without doubt, an impressive endeavor.

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Just as those pizzas I fell in love with in Naples, Chef Brandon's pizza foundations beg you to crust first and ask questions later. Made from a delicious sourdough starter and a two-day cold fermentation process, the dough itself is worth the visit. Baked on a stone at 600°F, the crust offers a crisp and firm bottom with a leggy and pillowy top. The sauce combines four simple ingredients in perfect ratio, and the whole-milk mozzarella melted upon it is more than enough to close the deal. As a traditionalist, it's where Chef Brandon is glad to draw the line, as he believes it's the point where you can truly judge a pie.

His garden, however, takes things to the next level.

As luck would have it, everything was in season for his Flower Garden Pie. Flower blooms and shoots from zucchini, thyme, oregano, basil, and onion adorned the pizza, where you might expect to find their full-fledged parents. Each packed a stronger and more complex flavor than you would find otherwise and in 1/10th the size. Finished with a smoked flaky sea salt, the pie perfectly balanced the ingredients' complex flavors with the simplicity below, delivering a level of satisfaction you'll be hard-pressed to find elsewhere.

Make friends, steal a membership card, or perhaps take the easier route to gain access to this pizza. Whichever path you choose, it'll be well worth the effort.

WRITTEN BY AVEED KHAKI

As far back as I can remember, pizza has been my meal of choice, and throughout my travels, I've had the pleasure of experiencing it from every corner of the world. Each culture has its own spin on the dish—some admittedly more appetizing than others—but I've found myself excited to try each regardless. During those expeditions, the pizzas in Naples, Italy stole my heart (and tastebuds); they have remained as my exemplar for pizza ever since.

Every pizzeria I visited had one thing in common—they kept things simple.

The sauces were made of a few basic ingredients, the toppings were quality but not ostentatious, and the crust would have been just as enjoyable, void of toppings and next to a cup of coffee.

Though it seems simple, it's much harder to find than you might presume. Imagine my surprise when I found it here in Chico.

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A passionate Hobby

Henry and his girlfriend, Cira Kile, are both 17 and juniors at Chico High.

They each have an interest in the arts, especially ceramics. “I developed an attraction to clay when I was in eighth grade,” said Henry. “But it wasn’t till I met Pat Koszis that I really got involved.”

He met Pat by chance when they were camping next to each other. His dad, Phillip, spoke to her and found out about her ceramics studio. He told Henry he should try working with clay, and the bond was formed.

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“There’s something about clay,” said Henry. “There’s the feel of this unformed lump and what you can make from it.” In Henry’s case, this has been “functional sculpture,” pieces of art that have uses other than being art. “I like to take an ordinary object and make it into something useful.” For example, the Shrek whistle, mushroom salt and pepper shakers, a small couch that is a jewelry box, and a lamp base featuring a head.

“It’s nice to make these sculptures and give them to people.” He said, “It’s like I’m giving them a piece of myself.” Henry isn’t planning on making a living selling his work, but he finds making the gifts a passionate hobby.

Henry said seeing your sculptures come off the kiln is always nice. You’re pretty sure what the colors will be, but the firing can sometimes surprise you. Pat Koszis, his ceramics mentor, said, “I have had the good fortune to have Henry as a student since he was 13. He’s extremely talented and a lovely human being.”

Henry’s other interests include swimming on the Chico High Swim Team, something he credits his older sisters, Katie and Addie, with encouraging him to do. He says his parents, Phillip and Jodi, have also encouraged and supported him.

Henry confessed to liking “Dad Rock,” listening to bands from the past. These include The Doors, Pink Floyd, and The Beatles. More recent groups are Radiohead, Korn, and Primus. “I do listen to contemporary music as well, but I appreciate the older groups.”

Henry is candid about what lies ahead.

“I’m not sure what I will do after high school.” He plans on making decisions when the time comes. “Who knows, next year may be my last year in Chico. I’m going to wait and see.” It’s refreshing to meet a teenager who hasn’t planned out his entire life; his honesty about his future, much like his art, is definitely appealing.

WRITTEN BY TIM MILHORN

“Fish Love Microplastics,” read the self-made T-shirt Henry Heithhecker wore during the interview. And why not? Microplastics are everywhere.

The ironic sense of humor on Henry’s shirt is indicative of his personality and outlook. Henty is low-key and seems to have a slightly ironic approach to life.

This attitude is evident in his sculptures: Godzilla, an early piece; a muscle-bound Garfield; and a Shrek head whistle that emits a low tone. Pretty cool stuff.

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

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

year old wrigley 1neutered male

Boogie

Stella

bee

Lily

1.5 year old spayed female

8 month old spayed female

1 year old neutered male

1 year old spayed female

LIME

3 month old neutered male 63

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