Upgraded Living — November 2020 Issue

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FROM THE EDITOR I am grateful. At a time where there remains more questions than answers and anxiety abounds, I am grateful. My youngest daughter and her wife will welcome a baby into this world in mid-December. Another baby delights Renee and I to no end. I have a son-in-law who treats me like a friend and is a wonderful father to our two grandsons. These two bring more rambunctious fun than we thought possible. Their mom, my oldest daughter, is a joy to witness as the consummate “mom” spreading her magic and aplomb everywhere she goes. Renee and I always say, “If your goal is to raise happy children, then we have hit it out of the park!” For this, I am grateful. Renee is my shining light when I see darkness, my biggest fan, and remarkably has been with me coming up on 46 years. I would not want to try to go through any of these years without her. I am grateful indeed.

My gratitude extends directly to the publisher and owner of this magazine, and a dear friend of mine, Aveed. In uncertain times, he remained steadfastly certain of one thing, we were going to keep printing a magazine. This adamant decision allowed me a continued purpose, helping fight off the expected anxiety. It keeps me focused, fighting off the temptation to turn over and continue sleeping, or clicking the remote, or, even worse, just sitting. Not to mention the utter joy and wonderful feeling of accomplishment as each issue gets delivered. Perhaps Aveed knew something we did not.

Yes, that most definitely is it. For whatever the reason, Aveed saved my sanity, kept my head up, and my vision outward. I am so grateful for what he has allowed us to do these past eight months. As I’ve long known—he’s one-of-a-kind!

Our cover story is an example of feeling grateful. Marc and Shuree Wesley graced our cover two years ago, just before the horrific fire that took so many homes, including theirs.

They find themselves back on our cover to share what they’ve learned and how it helps people recover—along with keeping it that way. It is a wonderful read. You’ll likely give thanks for this year’s community cookbook, as we turned it over to Butte County’s local chefs. These recipes are out of this world and will certainly be on your dinner tables. Enjoy!

I have referred to The Backpage as my personal ouija board.

Each month, I open the box, set up the board, and wait. Come along with me this month for another quirky journey from letter to letter. And then, on to December. Really, December?

UPGRADED LIVING STAFF AVEED KHAKI Publisher/Owner KEVIN DOLAN Editor-in-Chief

NERISSA QUINN

SHELLY BRANDON

Production Director

Writer

JASON CORONA

TIM MILHORN

Sales Director

Writer

DARREN MICHELS

FRANK REBELO

Product Integration & Mobility Strategy

Photographer

CONTRIBUTORS DOUG LOVE

UNWINED

Real Estate

Community Cookbook

HRiQ

CHEF MATT AT PARKSIDE

Human Resources

Community Cookbook

DEBORAH SUMMERS

RED TAVERN

What Are You Comprised Of?

Community Cookbook

SWEENEY & MICHEL

JASON COLABOVE OF CRUSH

Finance

Community Cookbook

DERM BAR

IAN BRIGGS OF BLUSMOKE BBQ

Beauty

Community Cookbook BROADWAY HEIGHTS Community Cookbook SICILIAN CAFÉ Community Cookbook

For editorial or general magazine inquiries, please contact: Kevin Dolan, 530.894.8091 kevin@upgradedliving.com

Kevin Dolan Editor-in-Chief

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For sales inquiries, please contact: Jason Coronoa, 530.591.2634 Sales@UpgradedLiving.com

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WRITTEN BY SHELLY BRANDON | PHOTO PROVIDED BY ONKAR SANDHU

No Bounds

Seventeen-year-old Onkar Sandhu is a young man with big aspirations. Onkar is a senior attending Pleasant Valley High School. Throughout his time at PV, he’s taken a rigorous selection of honors and advanced placement classes in addition to playing basketball for two years and running on the track and cross country teams.

His favorite classes are AP economics and government. “I find it fascinating. It teaches you a lot about adult things like taxes and how the economy works. Things that I feel now, especially with the presidential debates, I can really comprehend and try to figure out what I think of everything.” When asked what the best part of high school has been, Onkar doesn’t hesitate to say it’s definitely the community. The way the teachers, counselors, coaches, and Principal Whitaker look out for the students creates an amazing and essential support system.

“They always talk about the Viking Family, and I feel like PV really echoes that; it’s such a good foundation for the community.”

Onkar spends what little free time he has either hanging out with friends, golfing with family, or volunteering at the Boys and Girls Club. He’s a counselor in training there and leads the youth in various activities, helps with tutoring, and also works in the kitchen preparing meals. He says he feels like he is helping to make a difference in the lives of the youth who visit the center and admires 10

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the dedication of the staff at the Boys and Girls Club.

Onkar loves working with computers and exploring the limitless possibilities of the field. While in high school, he’s worked on fun, smaller projects like building remote control cars along with cameras that activate when his dog barks. As he moves onto college, he is looking forward to the advanced opportunities that exist in higher education. He’s excited and notes, “Being surrounded by all the amazing technology, all of the grants, and having the smartest people in the world lead me through the process makes me feel like I can do incredible things, and I can’t wait for that experience.”

Onkar has applied for early decision to Columbia University, his dream school, but he’s also applied to the UC schools and others, like MIT and Purdue. He plans on majoring in computer science and is eager for the entrepreneurship learning opportunities available at Columbia. Where does Onkar see himself in the future?

He says he would like to own a start-up computer-based company focusing on artificial intelligence. Being at the forefront of the unlimited potential in technology would be ideal. “When you write a program or create a robot to do [something], it’s whatever you want it to be. There are no bounds, just as far as you can take it.”

700 square foot office housed the examination rooms, waiting room, optical department, and storage—making use of every square inch of the space. Though small, the practice already had a great reputation in town for high quality eye care and optical products, and Dr. Carlson was only determined to make it better.

After 11 years, the practice had reached its maximum capacity at its original location, and with optometry becoming more focused on medical procedures than simply glasses and contact lens care, he realized it was finally time to expand. He relocated the practice in 2001 to a 2,000 square foot office building in Mission Square, adding new testing, retinal photography, a larger optical, and quadrupled the size of his staff. It was the perfect space and functioned beautifully for the following 19 years.

Dr. GEOFFREY CARLSON A career in helping others

Dr. Geoffrey Carlson grew up in Huntington Beach, California. A lover of the great outdoors, he was perfectly positioned to enjoy all it had to offer across Huntington Beach’s sweeping coastline and the Central Park’s sprawling gardens, fields, and lakes.

After graduating high school, he decided to stay semi-local, enrolling in a number of junior colleges before finding his way to San Diego State University. It was here that he found fascination with the workings of the human eye and a calling to provide others with eye care. He was accepted at Southern California School of Optometry, a private university in Fullerton, California and graduated from their program in May of 1989.

Upon graduating, Dr. Carlson set out to create a practice of his own. After surveying the optometry landscape throughout Southern California, and finding nothing to his liking, he decided to look north and found a small practice in far-off Oroville.

Between the lower cost of living and the ample opportunities for outdoor recreation, it seemed like the perfect place to start his new life. He purchased Dr. Ralph Dolgovin’s practice and took over the business on January 1st, 1990.

Located at 1900 Oro Dam Blvd., the practice was indeed small, but efficient. The 14

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In late 2019, Dr. Carlson was approached by Drs. Isaac Barthelow and Anthony Rudick of Ridge Eye Care to partner on a new, larger state-of-the-art office on Oro Dam Blvd. Citing the need for increased eye care throughout Butte County, a location in Oroville was the perfect addition to Ridge Eye Care’s offerings throughout Northern California. Having heard of Dr. Carlson’s stellar reputation in the community for years, he was the natural partner for their new location. Dr. Carlson called some of their providers and secretly “shopped their clinics” with a staff member only to find their culture was perfectly compatible with his.

He agreed to partner with Ridge Eye Care, and Table Mountain Eye Care in Oroville was born.

“Drs. Barthelow and Rudick were very generous in keeping everyone from my staff onboard at the new practice.” Dr. Carlson stated, “They made the transition very easy, and I quickly found they lived by the golden rule—they treated me the way they would want to be treated if they were in the

same situation. It really meant a lot to me.”

Asked about the benefits of the merged office versus his own, Dr. Carlson laughed, “I don’t have to be head cook and bottle washer anymore! Healthcare has become much more complex over the years. I would spend a number of hours after clinic with a computer repair person trying to keep systems running, and it was becoming more and more difficult to keep up with government reporting and compliance.

Add on all of the administrative duties, and it really was becoming too much. With the new partnership, I can concentrate on delivering excellent patient care and spending my free time learning to take even better care of my patients. The organization is large enough where they have all of the people necessary to take the administrative duties off my hands.”

In regards to the office itself, Dr. Carlson commented, “It’s just beautiful. It’s a much larger space, and the WOW-factor to patients is really impressive. We have updated technology and equipment, and we’ve drastically increased the capability to provide care to a greater number of people.

When the last long-running ophthalmology practice in Oroville retired, it really left a large gap in patient coverage. Our new office allows patients to be seen quickly again rather than having to wait for months.”

Happy in the new office, Dr. Carlson made sure to add that he loves the opportunity to collaborate with multiple like-minded providers in the same space. “We look at everything we do from the patient’s point of view. Our policies and procedures are patient-friendly and patient-centric.” He said, “It’s just the right way to practice medicine.”

Having raised four children with his wife in Oroville, and being part of the community for the past 30 years, Dr. Carlson considers it a blessing to have landed in Northern California and been able to provide care to the community for as long as he has. As his patients are sure to agree, we feel blessed he chose Oroville to be his home.

If you’re in need of eye care, schedule an appointment by calling Table Mountain Eye Care at 530-922-2020 between 8:30am-5:30pm Monday-Friday. For more information, visit them online at www.

TableMountainEyeCare.com

M&S Wesley Tree Service Taking inventory of what matters As the rash of wildfires laid waste to California over the past month, a stark contrast in landscape emerged. Homes were reduced to ash, once beautiful vistas turned foreboding, and the air itself became thick and painful to breathe. The charred landscape and harrowing stories of lives endangered and lost reminded us of just how dangerous these fires can be, while the weeks that followed began to portray the magnitude of work needed to recover from them. The catch-22 of these fires is one of the primary resources necessary in recovering an area affected by wildfires is also the first thing to disappear during one.

If you follow Upgraded Living, the prior paragraph may seem familiar. It opened our cover story in September 2018, when Marc and Shuree Wesley cautioned us and our readers to the dangers of the immunocompromised trees surrounding us. Two months later, their family—along 16

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with so many others—lost their home as Paradise was decimated by the deadliest and most destructive fire in California history.

As rebuilding efforts began in the summer of 2019, fires raged throughout the state once again, with Sonoma County being hit worst of all. In 2020, two years after their first cover story was written, the opening paragraph remains not only relevant, but perhaps even more poignant than when it was first published. As of October 9th, over 8,500 fires have burned 4% of California’s entire landmass, making 2020 the largest wildfire season recorded in California’s history.

At home, repeated fires over the past few months have again threatened residents, encroaching on Oroville, Paradise, Magalia, and the smaller surrounding communities, reminding us just how pertinent this threat remains. As insurance claims have been

made, and negotiations have gone back and forth, we’ve also come to realize the monetary value of trees on our property— most of which have been underinsured for such a loss.

Though there are numerous contributing factors to California’s wildfire woes, Marc Wesley’s advice has remained the same— healthy trees should be our number one priority as they slow wildfires, whereas unhealthy trees accelerate them. As a board certified master arborist, we are inclined to believe him. He and his team at M&S Wesley Tree Service have made it their mission to provide the Northstate with the healthiest trees possible, launching a new service not only to fortify the trees in our community, but make sure they are properly accounted for to provide complete compensation in the event of a loss.

As many Northstate homeowners found while submitting their fire insurance claims,

PHOTOS BY FRANK REBELO

trees have immense value. Not only do healthy trees capture considerable carbon dioxide and provide the oxygen we need to live, but they also stabilize and beautify land. During the fall and winter months, leaf canopies disperse rain and provide a large amount of surface area for rain drops to gather where they can easily evaporate.

Rainwater, which makes it past the canopy,

pools on the ground where root systems are ready to quickly take it up into the tree trunk, providing sustenance for the tree while managing runoff and preventing soil erosion. During the spring and summer months, these tree canopies provide shade, protecting the ground and our homes from excess heat and harmful UV radiation.

They also beautify a landscape in ways

nothing else can, especially when it comes to the curb appeal of a home. During the hottest summer months, healthy trees play a crucial role in acting as a preventative barrier against the onslaught of a wildfire.

Between stabilizing the environment and their ability to beautify a property, it’s no surprise that mature trees are valued at thousands of dollars each. However, most homeowners’ insurance policies do not take the maturity of trees into consideration, often making it difficult for the trees to be replaced properly to restore the property’s value. As Marc mentioned, “This was made apparent after the Camp Fire, when Paradise residents struggled to obtain a fair valuation for what they lost.

Most residents didn’t have an inventory of their home’s contents, much less an inventory of the trees and landscaping on their property. For those who didn’t, we heard countless stories of difficulty when it came time to have the trees removed and even more difficulty when obtaining funds to restore them. We just kept thinking, there has to be a better way to do this.”

Just as insurance companies encourage their insured to make a yearly inventory of personal belongings, Marc realized there was a need for the same when it came to landscaping. “Each and every year, your landscaping and trees mature and, with it, your property value grows.” Marc started, “It seemed strange not to put the same same level of thought and consideration into insuring what’s outside, as you do with what’s inside.” With that in mind, they launched a new arm of their business dedicated to doing just that.

Known for delivering exceptional tree care service throughout the Northstate, inventory management appears a perfect addition to the list of services M&S Wesley Tree Service already offered. Rather than having residents provide a surface level inventory of what’s on their property, and likely miss the true underlying value in their landscape, Marc is able to provide a comprehensive analysis of its trees as a board certified master arborist. He does so alongside his right-hand man, Jason Throop, who is an arborist and tree risk assessor. He’s available on every jobsite, has extensive knowledge in arbor culture and pest management, and he’s been with the company for nine years.

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Having this inventory on file with your homeowners’ insurance company guarantees that each part of your landscape is properly valued and insured against loss from any natural disaster. “In most cases, we’ve found tens of thousands of dollars in landscape value, and in some, we’ve found far more than that.” Marc commented, “Most homeowners take the value of their trees and landscaping for granted, but ask any homeowner who has received bids to have landscaping work done, and you’ll find someone who knows just what it would cost to replace it all. Landscaping isn’t cheap.

When it comes to grass, small shrubs, and dryscape, finding a proper replacement isn’t all that difficult. When it comes to replacing a 50 year old tree that has matured, along with what it provides to the landscape and property value— well, that’s a different matter entirely. Most of us can’t wait 50 years to recover something lost, and transplanting a 50 year old tree is all but impossible.”

A simple Google search proves just how true the statement is, as many trees less than ten years old range from $500 into the thousands. The sheer amount of resources it takes to cultivate a tree is costly in-and-of itself. Coupled with the decrease in property value, the loss of a tree can be quite expensive indeed.

Perhaps most importantly, an inventorying of trees by M&S Wesley Tree Service also provides in-depth information about the health of each tree, giving homeowners the ability to act quickly if their trees are distressed or diseased.

This proactive approach to tree care gives homeowners the opportunity to treat a 18

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tree before it’s too late, potentially saving thousands of dollars in costs if the tree needs to be removed after it has been compromised beyond repair. Similarly, knowing a tree has been compromised allows a homeowner to handle the situation properly before the tree becomes a liability and a hazard to themselves and those living nearby. As we’ve seen year after year with stately trees throughout Butte County, there are few things that can do more damage when winter weather arrives.

To provide a complete tree care package, Marc and Shuree will be rolling out their new subscription tree service for Chico and its surrounding communities this month. Aimed at providing an affordable option for preventative treatment and maintenance of trees throughout the area, the service will ensure that trees covered by the subscription remain healthy and are properly equipped to fight attacks from organisms like the bark beetle and pathogens that cause debilitating tree diseases. The offering is one more in a long line of customer-centric products and services that have earned M&S Wesley Tree Service its stellar reputation throughout the North Valley.

Rather than bank their business on tree removal, as is common for their industry, Marc and Shuree have chosen to grow their business by working to preserve the trees in our community. As a board certified master arborist, Marc has dedicated his time to obtaining the education necessary to provide the highest level of service possible. With tens of thousands of hours spent in education and in the field, there truly are few who can claim the level of knowledge and experience guiding M&S Wesley Tree Service.

Though there’s no shortage of things we could all do to prevent future wildfires, we can all start at home with the trees that are right in front of us. If you’d like to be part of the solution, call M&S Wesley Tree Service and have your trees inventoried, both for your peace of mind and the safety of those living around you. For more information on tree inventory, their preventative subscription tree service, or just need general advice regarding your trees, visit www.mswtree.com or call Marc and Shuree at (530) 343-6809.

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SKINCARE

GOING INTO 2021 It's been a tough year for us all, and the effects can be seen on our skin.

From staying indoors and wearing a mask, to being exposed to the ash fallout from the fires and the smoky air, our skin is crying out for help!

Dryness, flakiness, mask acne, and dullness can happen while we are trying to cope with new day-to-day situations.

One of the biggest solutions is to stay hydrated, inside and out. Drink lots of water, replace those electrolytes, and use plenty of moisturizer to keep skin looking and feeling fresh. If "maskne" is a problem for you, keep skin squeaky clean and use a moisturizer specific to oily or acne-prone skin.

When the mask comes off, so should any makeup or debris from the day, so make sure your mask is clean too.

Don't forget your hands! We are using a lot of hand sanitizer and washing our hands more often, so natural oils in the skin are being stripped. We all need to give our skin a break, so if you are feeling dry, itchy, smoky, or dull, grab that moisturizer and apply morning and evening! For the face, check your ingredients for hyaluronic acid, as it will draw moisture to the skin and lock it in. Especially for professionals that require a mask all day—keep the hydration going!

While these conditions last, let's be kind to our skin and each other!

DERM BAR MED-SPA 85 Declaration Dr. Suite 100 Chico, CA 95973 530.342.2672 20

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THE ART OF GATHERING When Shelly Blanshei opened Bidwell Perk in 1996, her simple dream was “to connect with people in a community.” Realizing this was all she wanted, she loves how The Perk, as it is widely known in Chico, responded to her sharp focus to grow into its own community. When it came time to sell the business in 2006, and move on to her next venture, she looked for someone who could keep that focus on building community alive. She found it in The Perk’s current owners, Michelle and Gentry Power. Shelly is thrilled that they have established the perk as its own community.

As a result, there simply is no other place like The Perk. A proven gathering spot, noted by the same tables filling up with the same patrons each and every day.

Gathering paves the way for connections, and it remains obvious The Perk possesses its own magical way of turning those connections into lasting friendships. Shelly can only emphasize how it is, “really the most important thing in life.” Interesting, then, to discover Shelly is a living, breathing example of the importance of friendship through connection as the result

of Bidwell Perk, even though it manifested in a most unusual fashion.

Marilyn Anderson and Byrnyse Wilson became fixtures among The Perk’s regulars in 1999. Everyday, after their morning walk in the park—or in the mall on rainy days—it was off to The Perk for coffee and a pastry—and a seat at the middle table. They believe it is the coffee that engages the conversation and credit the goodies for sealing the connections. If connections lead to friendship, then the one commenced between this pair of daily walkers and the delighted business owner came in a most amusing and compelling manner. It all started with an abrupt suggestion, more appropriately, one delivered like a resounding direct order.

When Marilyn and Byrnyse came into The Perk for the first time, they instantly became enamored by “all the beautiful pastries out on display.” Apparently, theout-on-display proved to be more than just a problem for Marilyn. Her kids were attending culinary school in New York, and she had just been briefed about kitchen cleanliness. As Shelly gave the gals their

coffee, Marilyn—with no uncertain terms— first praised the delightful delicacies and then retorted in a stern voice, “But they should be in the case!” Not with any surprise, just like that, The Perk did its job, and the three of them formed a friendship for life. Shelly’s dream came true, and with it, came the additional perk of a delightful pair of park walkers who became the owner’s most cherished clientele.

Byrnyse and Marilyn continued their daily walks followed by The Perk’s coffee, pastries, and company, carefully alternating who pays. Days turned to weeks, which turned to months, and familiarity strengthened the friendship. Somewhere along the line, the trio started celebrating their collective birthdays at Upper Crust, another favorite local gathering spot.

The birthday months include November, December, and February—and rest assured, the ladies know each Zodiac sign along with what they mean and how they fit each person, or not. With Shelly out from behind the counter, she joyfully joins them at, of course, the middle table. Each time, the close friends “catch up, tell 21

WRITTEN BY SHELLY BRANDON | PHOTOS BY FRANK REBELO

A Sink Fit for a Dog Located in central Chico, with a welcoming fern lined walkway up to the front door, sits Gail and Pete Rossi’s brick home. The Rossis moved from Elk Grove to Chico in 2015 following their retirement. The couple looked at Mt. Shasta, Redding, and southern Oregon before deciding to come back to the town of Gail’s alma mater, Chico State.

The late 70’s home appealed to them because of the proximity to parks perfect for walking their beloved cockapoos, its central location, and its single story layout.

After living in the house for five years, and experiencing the struggles of cooking in a dark and dated kitchen, Gail was ready for a change.

Last Christmas, Pete gave Gail a card with an Upgraded Living article on a New Again transformation folded inside and said, “Okay, I’m giving you a new kitchen for Christmas.” For Gail, there was no other choice than New Again Kitchen Remodeling.

The Rossis had experienced excessive timelines during previous kitchen renovations by big box stores, one of which stretched over three months. The fact that 28

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friends had used New Again, along with the fact that they’re praised for their quick turnaround time and quality work, was all Gail needed to know. Designer and store manager, Ric Powers, came out to take measurements of the space and talked with Gail about what she needed in the kitchen.

Gail said, “I like to cook and experiment, and to do that I needed more space and a lot of storage!” The other thing she wanted in her new space was a sink with ample room to wash her cockapoos, Taylor and Monroe.

She even lifted Monroe up to double check the size mid-renovation and decided the new sink was perfect.

Demolition took just three hours—removing the u-shaped counter, cabinets, drop ceiling lights, and flooring. “It wasn’t like you see on some of those home improvement shows, with all the crashing and banging. It was surprisingly quiet, and they were so careful.

I couldn’t believe they did it all so fast!”

The layout changed from a peninsula-style counter to a room focused around a center island. The Galaxy River quartz countertop Gail fell in love with brightens the kitchen with its crème background interspersed with flecks of graphite and deep navy blue

veins. The crème Shaker cabinets, with Jeffrey Alexander door hardware, bring the kitchen out of the 70’s, but keep it simple and not too modern for the rest of the home. The main bank of crème cabinets contrast beautifully with the gray center island cabinetry. The backsplash installed

by New Again’s resident tile installer, Victor Cabrera, is a unique Bedrosian Sorrento Grigio 3 x 16 inch tile. Its shiny opalescent gray surface reflects the light and truly opens up the space. The floor was replaced with 12 x 24 inch Watermark Tobacco porcelain tiles as well. What used to be an unused banquette table in the corner is now Pete’s own little area, complete with a built-in desk and bordered by an additional pantry. Nick Solerno painted the kitchen and adjoining dining room in a soft grey, which ties the whole room remodel together and completes the transformation. Gail’s favorite part of the renovation is that she now has the space and storage she needs to create in the kitchen and looks forward to the day when they can once again host their “Friendsgiving”.

If you’re looking to have your kitchen or bathroom remodeled and truly enjoy your time spent at home, give New Again Kitchen Remodeling a call or stop in and speak to Ric to start your perfect refresh. Call 530899-2888 or stop by their showroom at 2502 Park Avenue in Chico.

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very fortunate to have clients they’ve worked with for years and are able to continue to secure projects based on their positive associations. “We’ve set a pretty high standard in what qualifications our employees are required to have,” says Jacob, and these standards translate to the quality of work Sierra Range produces. “All of our apprentices go through a funded five-year state-approved program.” The four apprentices currently at the business travel down to Sacramento twice a year for two weeks to attend classes in addition to receiving on the job training at Sierra Range.

After meeting the requirements, they will be able to sit for the journeyman test. A journeyman, in medieval trade guilds, was paid daily; the name arises from the French word meaning day, journée. If a person is interested in becoming an electrician, they can attend classes and work as an apprentice to a mentor in order to gain 8,000 hours of work experience. Once those hours have accumulated, they will take their licensing exam to receive their journeyman’s license.

Once a Journeyman A young man working in electrics during high school, a journeyman working alongside a mentor, and a business owner now mentoring the new generation of aspiring electricians—the cycle continues.

Julie and Jacob Gonzales moved to Chico from Ft. Collins, Colorado in 2005 to be closer to family. Julie’s family lives in Minnesota, and Jacob’s lives in California.

Jacob jokes, “No one wants to spend winters in Minnesota, so California won out,” and they settled here in Chico. They both love the family oriented feel along with the ability to connect with friends and neighbors while out enjoying the parks and surrounding areas.

The couple started Sierra Range Electric in 2015. Jacob had worked for Miller Electric for years prior, and when Joe Miller retired, he and Julie bought the business, applied for a new contractor license, and Sierra Range was born. The tight-knit group of employees is like family to them. Jacob’s dad, Ray, has worked for Jacob for the past twenty years as well. Julie and Jacob love 30

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that their girls can come home from school, walk into the business, and hang out with Grandpa before heading off to dance.

Their company focuses mainly on commercial industrial work. “We do what’s called ‘design-build’ in electric,” explains Jacob. “We’ll sit down, discuss the wants and needs with the client, and then design a project for them based on that.” Designbuild or D-B is a project delivery system in which the design and build-out of the project is completed by one company. Sierra Range becomes the single point of contact for each project they design and then install.

Along with Slater & Son, they co-designed the Butte College welding shop, which has won two national design awards and is nominated for a third to be awarded in November. They also designed Core Butte High School, the Foundation Building at Meriam Park, and are currently working on two more buildings in the Meriam Park complex.

Jacob talks about how their business is extremely relationship based. He feels

Jacob notes this isn’t a model always followed in Northern California, but it’s something they committed to early on. “We said, from day one, that we were going to make sure and use [this program] so we could hold ourselves to a higher standard.”

This involvement in the apprenticeship program enables them to go into high schools and find individuals interested in a trade and set them on a career path.

They currently have three employees from Paradise High School and another from Yuba City High School. Julie says, “It’s a fun dynamic having these young people.

It’s a huge gap [in age] between our older journeymen's generation, but they are really able to help mentor these young people and inspire them to learn the trade.”

Jacob speaks of the relationship aspect of the business coming full circle. He looks towards the older, experienced electricians and business owners as mentors and values the time and advice they have to offer. At the other end, he enjoys the opportunity to work with the younger individuals as they discover their own career paths.

Sierra Range Electric and Jacob Gonzales can be reached at: jake@srelectric.net or 530-961-3016.

WRITTEN BY SHELLY BRANDON

Are you prepared for the next financial emergency?

BY RENEE MICHEL, MBA, AND JOE SWEENEY, CFP ®, FINANCIAL ADVISORS AT SWEENEY & MICHEL, LLC

According to a 2019 Bankrate survey, 60% of respondents said they would not be able to cover an unexpected $1,000 expense. The pandemicinduced economic downturn shocked personal bank balances and credit card debt.

When was the last time your car needed maintenance, a home appliance died, or a trip to the doctor took you by surprise? If you’re like most people, you probably felt annoyed by, and unprepared for, the invoice that followed; reminding each of us how important it is to have money set aside for unexpected expenses.

It’s a daunting task to put away six months of expenses if you’re living paycheck-to-paycheck. But, like any big project, breaking it down into small steps can help you stay motivated to complete your goal.

How do you get started?

Step 1: Calculate your monthly essential expenses — Add the following costs: Rent or mortgage, property taxes and insurance, home repairs, utilities, car loans, car insurance, gas and parking, fares or tolls, groceries, health insurance, prescriptions, life insurance, credit card minimum payments, student loan payments, other loans, and alimony/child support.

Step 2: Set savings goal — Once you know your monthly expenses, you can calculate your personal savings goal. Ideally, single households should have 3 months, and families 6 months, of essential monthly expenses set aside.

Step 3: Create timeline for goal — Outline a realistic monthly saving goal and set up an automatic deposit to your emergency savings each time you are paid.

Having an emergency fund should be a top priority for everyone. Novelist Franz Kafka put it well when he said, “Better to have, and not need, than to need, and not have.”

Renée Michel, MBA and Joe Sweeney, CFP® | 196 Cohasset Road, Suite 100, Chico CA 95926 (530) 487-1777 | renee@sweeneymichel.com | joe@sweeneymichel.com | www.sweeneymichel.com Sources: www.irs.gov; www.ssa.gov; www.medicare.gov | Sweeney & Michel, LLC is a Registered Investment Adviser. This brochure is solely for informational purposes. Advisory services are only offered to clients or prospective clients where Sweeney & Michel, LLC and its representatives are properly licensed or exempt from licensure. Past performance is no guarantee of future returns. Investing involves risk and possible loss of principal capital. No advice may be rendered by Sweeney & Michel, LLC unless a client service agreement is in place.

Forward in Reverse The Reverse Mortgage has shifted into a new gear. The loan program that allows people to tap their home’s equity for income can now be used to either buy or refinance a home. The name has changed also. It’s the Home Equity Conversion Mortgage, or HECM. The HECM is backed by FHA, and was created for people over 62 years old to refinance the equity in their home, eliminate monthly payments, and use the money as a cash advance or monthly income, with the guarantee that they will never owe more than their house is worth.

The program now also allows for people over 62 to buy a home and finance the debt as an HECM so they have no monthly payments, and receive money every month instead. Borrowers can also set up a Home Equity balance that allows them to pull cash advances at any time.

“The HECM completely changed my life,” says Carol Hennison. “After my husband passed, I couldn’t keep our home. The payments and upkeep were too much.”

Carol sold her home and, with the proceeds, made a down payment on her newer, smaller place. She financed the purchase with an HECM, which allows her the choice of taking cash advances or receiving monthly payments. Carol chose to receive the monthly payments.

“I have no loan payment, and I receive monthly income,” she said. “I can’t believe it!”

The catch is that Carol’s loan balance grows

over time, as she receives payments, and the loan balance could eventually exceed the value of Carol’s home. If that were to occur, though, the lender can never pursue her or her heirs for anything. The HECM program is designed to keep people like Carol in their homes, and the payments she receives will continue until she moves or dies. If there aren’t enough proceeds from the sale of the house to pay off the loan, the lender takes the loss.

Carol also took opportunity available to her through the HECM to set up a cash reserve, like a home equity loan, which gives her the ability to pull cash advances as needed.

The equity loan portion of the HECM remains a reserve that is available to the homeowner, even if the equity in their home has been exhausted by payments received monthly.

John Baxton was behind on taxes and insurance for his house, and late on his mortgage payments. “The last thing I wanted to do was sell my house, but it looked inevitable,” he says. “Then my son heard about this HECM program, and I was saved.” Baxton refinanced into an HECM which ended his house payments and gave him monthly income, as well as cash to bring his taxes and insurance current.

“Now I can stay here and live very comfortably.” He said, “It’s quite a reversal!”

Doug Love is sales manager at Century 21 in Chico and would love to hear from you. Call or text 530-680-0817. Email dougwlove@gmail.com. See more columns at lovesrealstories.com.

It never fails. Fruits and vegetables always taste better when you buy them at a fruit stand. Driving by a roadside stand is an alluring amalgam of nostalgia and yearning.

You recall the times you clamored to your mom and dad from the back seat, “Pull over!

Pull over!” when you saw the road signs, and you rejoice in the memory of the heady reward of sweet mandarins, ripe cantaloupe, and chin-dripping watermelon juice. You can still relive those times, just up Highway 99, at Julia’s Fruit Stand.

Located north of Dairyville, Julia’s supplies some much needed normalcy in these COVID times. With its outdoor flair and socially distanced spacing, a trip to Julia’s is a great family outing or daytime date for any couple. Julia’s was named after Kathy and James Brandt’s eldest of three daughters.

Farming runs in the blood of this rural family, as Kathy is a third generation, and James a fourth generation, farmer. It definitely shows in the quality and variety of produce offered at Julia’s. The difference between buying produce in a supermarket is startling; it’s like tasting cardboard and then honey.

“What ends up on your table was picked that day,” said Kathy Brandt. “This year, we definitely sold produce as fast as we could pick it.” And there’s plenty to pick. Besides the acreage out back, the Brandts have 10 acres of orchard and a 12-acre garden located nearby. This year, they planted 10,000 tomato plants. Due to the long season, they had two plantings, the first in March and the second in June.

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expanded to many area farmers markets.

These include Chico, Oroville, Paradise, Redding, and Susanville. That’s saying quite a lot as it’s more complicated to get a booth at farmers markets than most people think.

You need to apply, get accepted, and go through a probation period to become fully cleared as a yearly member. Kathy said they feel grateful to be included in so many markets because this allows them to hire more employees.

Julia’s hires many local teenagers. They are taught basic job skills, how to deal with the public, the value of hard work, and how to work long hours. Due to COVID this year, students spent more time working than usual due to school closures. “It’s a great way to give back to the community,” said Kathy. “It’s rewarding to see kids working the soil, as well as learning cash register skills, and interacting with the public.”

The business has also helped instill the values of hard work and responsibility into their daughters. Julia is now a senior at Simpson College in Redding and plans on getting a teaching credential. Jayne is a student at UC San Diego, and Jordan is a freshman at Red Bluff High School. Working in the orchards, gardens, and the fruit stand has helped develop their responsibility and dedication skills.

You’ll have to wait for next season to head up to Julia’s, but it will be worth it. The produce is among the best I’ve tasted, and don’t worry about Julia getting all the family attention—Jayne and Jordan have the orchard and garden named after them.

WRITTEN BY TIM MILHORN | PHOTOS BY TIM MILHORN

Julia's: THe Land o' Plenty

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WRITTEN BY KEVIN DOLAN

The Runner, the Baker, the Adventure Seeker—A Tribute Gearald Anderson lived one life and avidly pursued another. His so-called first life outweighs anything we can conjure.

To Jerry, his official moniker, there was always the next thing. Born and raised in Pontiac, Illinois, he took the three hour trek northeast, upon graduating high school, to attend the University of Notre Dame and study engineering. Upon commencement in 1956, Jerry enlisted in the United States Marine Corps, serving for two years. Not long after, he accepted a job with IBM in South Bend where he concentrated on the company’s first retail software product.

Jerry married the love of his life Marilyn, and IBM bounced the happy couple around from Michigan, back to Illinois, and finally, in 1972, a relocation to Los Altos, California, where Jerry advanced his career in IBM software development. Los Altos triggered more of Jerry's devoted pursuits far beyond software.

The peninsula is a hotbed for runners.

Typically, Jerry did not select casual threemile runs in the hills. No, Jerry first took long Sunday runs in Cupertino, before moving to marathons and ultra-marathons. Then came runs just for the adventure—North Rim of the Grand Canyon to South Rim. This was followed by the Imogene Pass from Ouray, Colorado to Telluride—elevation: 13,114 feet. The London Marathon was truly a memorable experience, even for Jerry. The runs were soon surrounded by backpacking and mountain climbing outings, 36

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earning Jerry the nickname, “Animal.” As Jerry’s career and antics advanced, so did his family with the births of two boys, Jeff and David. His boys produced four grandchildren, offering new adventures and lasting moments to Jerry and Marilyn’s life.

In 1990, shortly after his retirement, they took up one last move to Chico, California.

Chico turned Jerry into an avid ultrarunner, as a member of the Tullamore Dew Running Club, spanning long distances through the town of Chico, Bidwell Park, and surrounding foothills. The retired Jerry’s love of running did not diminish, however his need for a new challenge burned inside him. More accurately, Jerry “kneaded” something else and became a baker. Baking bread, he did, to levels we can only imagine.

The ever-zealous Jerry-turned-baker even found he was in Marilyn's way in the kitchen, necessitating he install his own oven—in the garage. The current pandemic’s breakout of bread makers has nothing on Jerry’s inimitable prowess. If you can think of a certain loaf or kind of bread, Jerry baked it— his catalogue remains impressive. Marilyn muses, that on baking day, she “would find Jerry in the driveway, distributing loaves to the neighborhood.”

Quietly, Jerry passed away this year, and in true Jerry fashion, wrote his own obituary.

We celebrate, salute, and “live on in awe” of this remarkable individual.

COMMUNITY COOKBOOK Our affinity for food creates a natural kinship. That kindred spirit comes to life in our community cookbook this year due mainly to our gracious and generous local chefs, who willingly shared a favored recipe of theirs while providing a glimpse inside their kitchens. They certainly added a flair and newness to this year’s cookbook.

These varied recipes celebrate culture, family, fun, and inventive deviations from traditional Thanksgiving cuisine. For you traditional souls, a century old recipe for “Lefsa,” a Norwegian bread, came right out of the chef’s own family cookbook, dating back to 1890. It is there for so much more than your delight. Other mouthwatering dishes enhance the experience, including ones ranging from duck cassoulet to handmade pasta stuffed with roasted butternut squash. For the sweet tooth in all of us, there is a caramel apple custard torte guaranteed to add weight just by reading it, and the recipe we may all have been lookingfor-but-didn’t-know it—smokey pumpkin & bacon mac ‘n’ cheese from our friends at Parkside Tap House. What a wide and wonderful variance.

The kindred spirit is obviously alive and well in the kitchens throughout our local eateries. So nice to realize they will now have a chance to sneak into our kitchens, and our traditions, and make a difference. Our collective affinity for food also creates the desire to widen our tastes. Relish in your desires being met in such a delicious fashion.

We give thanks to Crush, Red Tavern, Sicilian Café, Parkside Taphouse, Broadway Heights, Unwined, and BluSmoke BBQ. We invite you not only to dive right into these recipes, but to take them right into your kitchens and add something new to your own family’s folklore.

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C h e f C e l e s t e's C a r a m e l A p p l e C u s t a r d To r t e

by U nwined Ingredients: Crust 1 cup toasted hazelnuts 1 ¼ cup flour 2 tbsp sugar ½ stick cold salted butter, cubed 2 tbsp cold water

Filling 2 Granny Smith apples 4 eggs 1 cup sugar 1 pinch salt 1 tsp vanilla 2 tbsp brandy 2 cups cream

Directions:

Finely chop hazelnuts in food processor. Add flour and sugar and pulse until combined. Add cold butter and pulse until crumbly dough starts to form.

Slowly drizzle in water until dough starts to come together (should still be a bit crumbly).

Press into springform pan. Chill for 30 minutes.

Line pan with foil and pie weights (dried beans or rice). Bake at 375°F for 10 minutes. Take out foil and pie weights and bake 5 more minutes. Lower oven to 325°F. Peel and thinly slice apples.

Arrange in pan in circles.

Whisk eggs, sugar, and salt together. Add remaining filling ingredients and whisk until combined. Pour over apples. Top with 2 tbsp sugar. Bake at 325°F for 1 hour or until custard is set.

Chill for at least 2 hours.

Smokey Pumpkin & Bacon Mac 'n' Cheese by Chef Matt at Parkside Ingredients: 2 ¾ cups whole milk 4 tbsp unsalted butter ¼ tsp grated nutmeg ¼ cup all-purpose flour ¼ cup pumpkin puree ¼ cup chopped and rendered bacon 2 cups smoked gouda cheese, freshly grated 2 cups smoked cheddar cheese, freshly grated 2 ½ cups uncooked short pasta noodles Chopped parsley, and bread crumb for topping (optional)

Directions:

Bring a large skillet to its smoking point and lower the heat to medium-low. Add chopped bacon.

Allow the bacon to cook until all the fat is rendered out, and it is browned and crispy. Strain the fat out and reserve the crispy bacon.

Fill a large pot with salted water.

Bring to a boil and add uncooked pasta noodles. Cook until al dente, according to package instructions (8-10 minutes.) Drain in colander and return to the pot.

In a medium saucepan, melt butter. Add flour and whisk until golden and completely smooth.

Add warm milk and whisk until thick and bubbly. Add pumpkin puree, nutmeg, bacon, and cheeses. Stir until cheeses are melted and sauce is smooth and creamy. Combine sauce and cooked pasta and season with salt and pepper to taste. Garnish with breadcrumb and parsley.

Duck Cassoulet provided

by Red Tavern Ingredients 4-6 duck legs confited—cooked, covered in its own fat for 3 hours in a 350°F oven covered in foil 4 cups cooked cannellini beans 7 andouille sausage cut into coins ¼ lb bacon cut into 1” strips 2 carrots diced 2 yellow onions diced 4 celery stalks diced ¼ cups minced garlic 1 bunch chopped fresh thyme Seasoned bread crumbs, toasted 6 cups chicken OR duck stock Flour as needed (to thicken) Salt and pepper added to taste Directions In a large pot, brown the bacon with the sausage. Remove the meats.

Add diced vegetables and sauté for approx. 3 minutes. Add enough flour to coat vegetables. Cook out the flour, pour in the stock, add beans and meat back to the pot and bring to a simmer. Once thickened, add chopped thyme and season with salt and pepper to taste.

To Serve Place bean and sausage mixture at bottom of plate or shallow bowl then place confit leg on top. Lightly sprinkle with toasted bread crumbs and serve.

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Abby's Favorite Cornbread Stuffing. Contributed by Jason Colabove of Crush Ingredients and Directions: 1 stick butter 1 yellow onion chopped 1 pan of cornbread made from your favorite mix or recipe 1 bunch sage 2 eggs 1 cup heavy cream 1 cup chicken stock Salt & pepper to taste Preheat oven to 375°F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.

Add sage, and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour over the cornbread.

Spoon it into a buttered baking dish, put it in the oven, and bake until hot.

You'll know it's ready when the top is crispy!

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Lefsa Norwegian Bread.

Contributed by Ian Briggs of BluSmoke BBQ Ester Mae Lundeen was born in Norway in 1890. She moved with her family in 1905 to Orland, California and married John Paul Johansen in 1907. This is her family's recipe for "Lefsa" Norwegian bread.

Ingredients and Directions: 5-6 large potatoes; peeled, cut into cubes and boiled in water with 1 tbsp of salt until soft. Add approximately 1/4 - 2/3 cup of butter and mash the potatoes until smooth. Add salt and pepper to taste. You may also add garlic or onion seasoning at the same time if you like. (Still, be careful not to overdo the onion or garlic seasoning.) Refrigerate until completely cooled (overnight if possible).

(Lefsa is delicious served warm with butter, cinnamon sugar, honey, or jelly, so don't go heavy on the garlic if you want to eat it for dessert.)

After refrigeration: Using multipurpose flour, knead enough flour into the potatoes to form a bread dough consistency. It will take quite a bit of flour to achieve Lefsa dough.

Once you have created a dough, break off a chunk, about the size of a small tennis ball, and flatten it on a floured, hard surface or cutting board. A rolling pin works very well for flattening the dough. You may need to add small amounts of flour to assist in flattening the dough into a round shape, much like a Mexican tortilla, only a bit thicker. Flatten the pancake to about an eighth or quarter-inch thick.

Lefsa cooks well on a fairly HOT griddle or cast iron fry pan and doesn't take more than a few minutes (3-4) on each side to cook. The end result should be slightly browned on each side. Much like a tortilla. EAT AND ENJOY! Store cooked Lefsa in a plastic storage bag or wrapped in foil. Keep refrigerated.

Butternut Squash Stuffed Pasta Contributed by Sicilian Cafe Directions:

Combine flour, olive oil, and salt. Mix until dough forms. Make a well for the eggs in the dough and knead vigorously for 5 mins. Let rest for 30 mins.

World Famous One-ofThese-Days Pasta Salad

by Broadway Heights Ingredients: Pasta 8oz cooked rainbow rotini, penne, or any pasta you desire Dressing 1 ½ cup chopped artichoke hearts 1 ½ cup sliced black olives ½ cup diced red onions 1 ½ cup sour cream 1 ½ cup Italian dressing of your choice 3 ¼ cup broccoli florets (chopped to 1” pieces)

Combine butternut squash, ricotta, grated provolone, Parmesan, brown sugar, salt, and carmelized red onion. Flatten pasta into squares and fold filling into each square.

Boil water in pot, add salt, and boil pasta until it floats. Remove and drizzle with butter and sage.

Ingredients: Pasta 6 egg yolks 1 whole egg 1 ¾ cup flour (call it semolina) 1 tsp olive oil 2 tsp salt

Filling 1 butternut squash ½ cup ricotta ½ cup grated provolone ¼ cup Parmesan ¼ cup brown sugar 2 tsp salt ½ caramelized red onion Sauce and Garnish 2 tbsp butter 6 sage leaves

Directions: In a medium sized pot, bring 2 quarts of lightly salted water to a boil over medium-high heat. Add 8 oz of any pasta you desire and cook until al dente. Drain pasta in a colander and rinse thoroughly with cold water.

Transfer pasta to a large mixing bowl and store in the refrigerator while preparing the other ingredients.

Combine the mixture with your now cooled pasta, tossing evenly to ensure that the dressing has reached the entire preparation. Store, covered under Saran Wrap at least one day and re-dress as necessary.

When serving, add another splash of dressing and finish with freshly grated Parmesan cheese.

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Soul Warming Treats at Bidwell Perk Hot Buttered Mocha

Mulled Wine

Ingredients Chocolate Sweet butter cream syrup Espresso Steamed milk

Ingredients Avalon Cabernet Sauvignon Knudsen Cider & Spice Dash of cinnamon Garnished with an orange wedge

Combine espresso shots with sweet butter cream syrup, add steamed milk, stir with love. Top with whipped cream and chocolate shavings.

Combine all ingredients in a saucepan and stir. Heat on medium-high until the contents barely reach a simmer. Strain into a cup and garnished with an orange wedge.

There's plenty to be thankful for this Thanksgiving, including the wine selection at Bidwell Perk! Skip the grocery store, stop in, and stock up on the perfect complement to your holiday feast!

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WRITTEN BY TIM MILHORN

The Bitter Truth Bitter melon looks like a cucumber gone wild. It’s the size of a cucumber, though a lighter green, and ribbed vertically with small bumps between the ribs. It’s been used for centuries in traditional Asian cuisine and can be purchased locally. My former Hmong students warned me about the flavor and taste. They said bitter melon lived up to its name. They didn’t like it. I wouldn’t like it. They were wrong.

When I cut it up, I expected to be reduced to a mouth puckering moue of disgust. I tentatively sniffed it, like a dog checking out a new treat. It had little odor, kind of a faint cucumberish smell, with a tang of astringency. I sliced into it lengthwise and scooped out the seeds, which were much larger and harder than a cucumber. I placed a chunk in my mouth and chewed, glass of water at hand, and one eye on the garbage disposal. Surprise! It was only mildly bitter.

The flavor was like cucumber and clover grass mixed together. Who hasn’t chewed on a clover stem?

Yes, it did have some astringent kickback, but the mildness, combined with the faint cucumber flavor, melded into an interesting experience. I didn’t need the water or to gag out the melon into the disposal. As a matter of fact, I ate the whole thing. In one bitter melon session I came to like it very much.

What I didn’t know at that moment was how beneficial bitter melon is. It’s chock full of vitamins and minerals. The health benefits are amazing, as are the ways to prepare it.

Kong, an employee at Asian Market on Nord Avenue, was very helpful in describing

how you could prepare it, along with a little history, and where they buy the product.

Recently, they purchased the melon from the Willows area, home to a significant Hmong community and a large farming operation specializing in Asian-popular fruits and vegetables. Even he said bitter melon was too bitter for him, but his parents enjoyed it and used it numerous ways.

Bitter melon is known by a variety of names: bitter gourd, bitter squash, kerala, and goya.

Like its cousin the cucumber, bitter melon is a gourd from the cucurbitaceae family and is related to melons, pumpkins, and squash.

Bitter melon grows on vines, loves tropical weather, and is found in Southeast Asia, Africa, and China. While you can eat it raw, it’s most often put in stir fry, stew, curry, and mixed with other spices. I sauteed it with red onion, red bell pepper, celery, and green onion in peanut oil. Cooking greatly reduced the astringency of the melon and smoothed out the flavor. The healthy combination was enhanced by the tremendous attributes of the melon.

One serving, about 94 grams, contains 20 calories, four grams of carbs, two grams of fiber, and 93% RDA of vitamin C. It also has 44% RDA of vitamin A, and includes small amounts of folate, potassium, zinc, and iron.

Additionally, bitter melon has been shown to improve several long term markers of blood sugar and hemoglobin A1c. Recent studies have also strongly indicated it may fight certain types of cancer, decrease cholesterol, and help with weight loss.

Nothing like hearing the bitter truth.

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world, managing 71 stores and chasing the dime. Fate intervened when he acted in Godspell, performing the role of Judas.

Soon after, he quit his job and formed Chico Theater Company.

Its success allowed the group to buy the building they’re in and perform seven or eight shows a year. Just as they were set to perform Jesus Christ Superstar, COVID-19 took over.

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Before my granddaughter, Chloe, moved to Texas last January, we sat front row right for every production we attended at Chico Theater Company (CTC). It was “our spot” for eight years. She had a wonderful life there, met Mary Poppins, sang in the rain, and heard Shipoopi. CTC played an integral part of our relationship.

Theater director Marc Edson has done the same for thousands of actors and theater goers the past 17 years. “I’ve tried to make everyone feel comfortable, appreciated, and included,’ said Edson. He described how younger school-age actors had come to the first rehearsal anxious and intimidated, but by the last performance, had blossomed into outgoing and confident performers. “It’s so rewarding to see those changes in a kid’s life.”

Work wasn’t always so rewarding for Edson.

At one time, he was locked in the corporate

Faced with cancellation after cancellation, what Edson thought would be a few weeks off has turned into months. Due to some creative thinking and collaboration, CTC is performing again. Currently, The Diaries of Adam and Eve are being held out back of the CTC in a drive-in like setting. Cars are given spaces and the audience tunes in to an FM station on their radio. Ten seats are also available up front for individuals. The response has been very enthusiastic. It is best to get your reserved tickets on the website; the price is $20 per carload and $10 per individual seat.

In December, a special comedic adaptation of A Christmas Carol will be performed as a “drive-by” venue. Cars will drive through the back parking area and be presented with a tenminute performance of the musical. There will be three-to-four performances a night, and it’s sure to be a very entertaining and unique experience! Better yet, it will spread Christmas joy and help keep the theater afloat.

Edson is hoping regular production will be up and running in March. We hope so too. The Chico Theater Company has been providing quality entertainment for years, and its productions span mature themes all the way down to children’s productions. It’s a popular destination and is badly needed during these times.

Edson points out It’s a Wonderful Life is his favorite movie. We believe he’s been living a wonderful life for the last 17 years.

WRITTEN BY TIM MILHORN

rize P h s a $ 3,000 C ls! i a t e d for Listen

WRITTEN BY TIM MILHORN

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2 20 Looking Through A Cracked Rearview Mirror

On the evening of March 13th, 2020, Renee and I were watching the NBA game between the Utah Jazz and the Oklahoma City Thunder.

At halftime of this game, the NBA came on the air and informed the American public it was canceling the game as a precaution, due to the impending nature of COVID-19. We looked at each other in awe, realizing this shit is real, and at that moment, began our “shelter in place.” Consequently, we were not enamored to witness the antics of Rudy Gobert, the Utah Jazz center, and his press briefing spoof downplaying the whole pandemic by touching every microphone and surface he could reach. He later regretted his immature display and attempted to apologize. Renee and I failed to see any uncertainty about the pandemic, and failed to understand how it could be treated as a hoax and something not to be taken seriously.

From that very first moment, we did.

The actual order to shelter in place came a few days later. We can look back now, some seven-plus months later, and smile at some things—toilet paper mania, wiping down our delivered groceries outside before bringing them in, and the disappearance of wipes of any kind. What we cannot look back and smile on are the five grueling weeks without our grandsons that felt far more time than that. We did not smile at just how difficult it was to fill our vehicles with gas, at Safeway, due to sanitizing measures and how, suddenly, Zoom cocktail hours replaced those in person. We did, however, learn we can do hard things. To this day, we marvel and shake our heads due to the fact a pandemic—a deadly pandemic—could become a hot ticket political fireball more potent than raising taxes.

Even more head shaking is the truth, that seven months later, the fire storm of political nonsense remains.

For those of you still engaged, allow me to do something I don't usually do—let you into my head, my rumblings, curiosity, what I wonder about and get confused by, and random other thoughts that seemingly dance around inside my brain. To be sure, these are real thoughts and questions and not intended to infuriate, upset, or wail.

Just have the intent to see how someone else, like myself, gathers seven months of uncertainty, of unrest, tragic moments, and a host of all kinds of random thoughts and ideas.

Here are but a few of these thoughts, in no particular order:

It became apparent to me, that we have two candidates, three years apart—and one of them will be elected...the water in the Venice, Italy canal became crystal clear as a result of the COVID-19 lockdown, attributed to less traffic on the water causing undo sediment...satellite images from NASA of China showed a significant clearing of its air pollution...why would Los Angeles not come to mind...the Camp Fire closed all Butte County schools immediately in November 2018, and they did not reopen until January 2019...the pandemic has left Butte County citizens begging, even demanding to open the schools in November this year rather than simply closing out the year at home; perhaps, there’s a lesson to be learned about the importance of teachers and their level of patience...Chris Christie appeared to learn something from his bout with COVID-19, Nick Saban not so much... now that so many restaurants have outdoor seating, I can only hope they keep it long after the reason they started...high school football is heading toward a January/early spring schedule, potentially leaving the normal winter and spring sports without key athletes…Zoom cocktail hours should continue because they are so much more fun than a mere phone call...there is real trepidation attached to the fear of the virus ramping up as we head into the cold, dark winter...5:00pm has never been so methodically counted down than when it came into existence...how many red pens has Bill Collins gone through on this paragraph alone...not hard to believe there is light at the end of this skewed tunnel, and I do not believe it is a train rushing right at us…

Interesting for me to open my head and let people in. As I reread it, I realize we probably all have thoughts and questions haunting the recesses of our minds—not the kind of thing to keep us up at night, just passing wonders and head shaking moments—nothing a shoulder shrug and a nod or two can’t hold off for the moment. My thoughts are my very own thoughts. In other words, I am not trying to convince anybody of anything. I have never, though, been afraid to provide food for thought.

I will leave you with this—I believe we are at the edge of an abyss.

This piece of writing goes to print ten days before the magazine comes out. I do not know what the outcome will ultimately be. But, still, I am certain we are at the edge of something.

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