Enjoy Magazine: South Valley Living — January 2015

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It’s on the house

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South Valley Living Magazine JANUARY 2015

Cheers toNew Beginnings

Contents

G o od F i n ds16 Healthy Drive-Thru With Farm Fresh Bowls

20 Watson’s Veggie Garden in Visalia

i n sPi R AT ion 9 With Three Pita Kabobs, the Dada Family

Makes its Mark

i n T E R E s T18 Landfill Dzine Helps Solve the

Unrecyclable Problem

lo c A l s 6 Wicki Barszcz and Objex Sports

12 Ryan Ratzlaff, Founder of Appendage &

Bough in Woodlake

i n E v E Ry i s s u E22 Enjoy the View—Christy Canafax

24 What’s Cookin’—Mexican Chili-Spiced

Red Pozole

26 Spotlight—Calendar of Events

28 Store Front—Iron + Copper + Bronze

30 Giving Back—Capturing Timeless

Moments with Sweet Nectar Society

South Valley Living January 2015

Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH.

JANUARY 2015 ENJOY | 3

Farm Fresh Bowl Photo by Kelli Avila

Breakfast & LunchSun. 8:30-2:30Sat. 8:30-2:30DinnerMon. 5-9; Thurs. 5-9Fri. & Sat. 5-10; Sun. 5-9

559.799.366541695 Sierra Drive

Three Rivers, CA 93271 olbuckaroo.com

Come enjoy our outdoor space… we’re ready for the weather with a beautiful new fire pit, extra roof coverage and toasty heaters!

Melanie is an award winning designer and published author. Her services feature:

• Plant Design - all styles including drought tolerant• Colored Plans and Perspective Drawings• Conceptual Design of Landscape Elements - including pools and spas; patio covers and outdoor rooms; outdoor dining; paving etc.

in drought tolerant design and start planning your water friendly dream garden! Or if you like doing things yourself but just need a little direction,

Melanie also offers in-field design. Call, email or visit us at Luis Nursery!

139 S. Mariposa Ave • Visalia, CA 93292 • (559) 747-5015 • www.luisnursery.com • [email protected] follow us on FB and on Instagram

Open from 7am-5pm Monday through Saturday. 8am-4pm on Sundays.

Luis’ Nursery is pleased to offer drought tolerant landscape design services by Melanie Mackenzie of Biomirage Landscape and Garden Design!

Bare root fruit trees and bare

root roses are in!

Each empty square on a brand-new calendar represents a fresh day with limitless potential - and if you’re looking for inspiration to embrace new adventures, we’ve got you covered. Tossing paper, cans and bottles into the recycling bin is second nature for most of us. But Heather Carpenter has taken this concept to a new level with Landfill Dzine - a company that uses unrecyclable materials to make fashion-forward, wearable products. We’ll tell you more about this innovative and tenacious problem-solver. Ryan Ratzlaff also believes in reuse. His business, Appendage & Bough, sources reclaimed wood from all over the Valley to create exquisite furniture. “You start with nothing, essentially, and then at the end you have this complete piece for someone to enjoy ... and that’s pretty cool…to have someone that you’ve never met trust you to make something for their home,” he says. Then meet Sweet Nectar Society co-founder Brittany Wilbur, for whom a health scare with her infant daughter evolved into a ministry of love. She gifts beautiful photographs of children with serious illnesses to their families, and in turn raises awareness for childhood diseases. Our New Year’s resolution is to become the one magazine that you can’t wait to get your hands on every month. Do you have story ideas or feedback for us? Let us know! “Like” us on Facebook or visit our webpage at www.enjoysouthvalley.com. Happy 2015, and Enjoy South Valley Living!

JANUARY 2015

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YVOnnE MazzOttapublisher

MicHELLE adaMSpublisher

ROnda BaLLeditor-in-chief

KERRi REGancopy editor

MicHELLE adaMSgraphic design

MOnica faticaconsultant/

advertising sales representative

Luci LOnGadvertising sales representative

BRandi BaRnEttsales assistant/event calendar/website

JEREMY faticaaLEx PaJOL

deliveries

www.enjoysouthvalley.com

115 n. West StreetVisalia ca 93291

559.804.7411

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Photo of objex sports by Kelli Avila

COV ER PHOTOby Kelli Avilawww.kelliavilaphotography.com

W i c K i B A R s zc z A N d o B J e x s P o Rt s

iF NecessitY is the MotheR oF iNveNtioN, then frustration must be something like its close aunt. Wicki Barszcz, the founder of Objex Sports, might agree. The idea for Objex came to her during one of her regular runs at College of the Sequoias. “I would run around the track and tie my key to my shoelace and I lost it a couple times. And then I’d pull out my iPod and it was just wet from sweat,” explains Barszcz. “So I realized, ‘Boy, I need a good sports bra with a place to put my iPod and my key.’” That was all it took: the simple idea to design a sports bra with a pocket, a place where Barszcz could store her “objex.” For 31 years, Barszcz worked as a claims adjuster for an insurance company before she started Objex in 2009. An avid runner, Barszcz participated in 10K and half-marathon races, but she never anticipated she would one day own her own sports apparel business. “Oh my gosh, no,” she says quickly, “but I was definitely in the wrong business for 31 years.” The Objex sports bra was really the first of its kind, set apart by a single pocket, but other businesses were quick to adopt the idea. That’s saying something for Barszcz’s idea, especially since she wasn’t sure how to bring her idea into reality. “I just Googled everything, and that’s how I learned,” she admits. “I just had a thought and I put it into action.” Barszcz also didn’t know if Objex would appeal to others. But when she and her daughter Alicia attended marathon expos up and down California, it became clear that Barszcz wasn’t the only one tired of losing keys during runs. “Our first event was in Huntington Beach and we probably sold 300 sports bras in eight hours,” says Barszcz. “We were floored.”

6 | ENJOY JANUARY 2015

objexaffection of

LOCALS | BY JoRdAN veNeMA | Photos: Kelli AvilA

“ANYBODY AND EVERYBODY THAT I GET AN OPPORTuNITY TO TALK TO ABOuT THIS INDuSTRY, I DO,” SHE ExPLAINS. “AND EVERYBODY HAS BEEN SO WARm AND WELCOmING.”


Objex began with a single idea and a single product, but the brand has grown to include other designs. “We have a full line now: running capris, running shirts, headbands, performance tanks, motivational tanks,” says Barszcz. While the first idea was her own, Barszcz has listened to the needs and ideas of her customers. “I just listen to my customers on what they like and what they need and I go from there.” While Objex has sold almost exclusively through its online shop, Barszcz plans to expand business in 2015 to sell wholesale to retail shops. “I’m going to pursue as many mom and pop running stores that I can in the u.S.” until then, she and Alicia continue to travel to expos and marathon events. Even though the product isn’t sold in retail stores, it hasn’t stopped Objex from selling nationally, even internationally. Barszcz assures her customers, “We will ship anywhere.” Yes, a business must meet the bottom line, make a profit while meeting customers’ needs. While Objex has done all this, it has also challenged Barszcz personally. An introvert by nature, Barszcz says the business has forced her to become more extroverted. When she began Objex, she knew nothing about the fashion

industry. “Anybody and everybody that I get an opportunity to talk to about this industry, I do,” she explains. “And everybody has been so warm and welcoming.” While Barszcz might not be a natural extrovert, she has reached out to many through Objex. She says exercise has been, for her, “the key component to my everyday living and it keeps my mind clear and strong.” Now she’s providing a product that motivates others to commit to exercising with just a little more convenience. And yes, Barszcz might have been in the wrong business for 31 years, but now she’s doing what she loves, and she’s doing it with a smile. In fact, she incorporated a subtle, curving line into her logo, thereby bringing a smile to the face of exercise. •

Objex Sports • www.objexsports.comwww.facebook.com/objexsportsinstagram.com/objexsports

affection

Jordan Venema is a freelance writer living in california, where he enjoys photographing dilapidated barns. Besides appreciating contagious fits of laughter and sharing stories, he’s a reader, runner, traveler and thrift store junkie. But his favorite thing is being a dad.

Founder Wicki Barszcz

/pitakabobpitakabob.com @pitakabob /pitakabobPita Kabob Gastropub227 N. Court St.Visalia, CA559.627.BEER (2337)

Pita Kabob WAkers5101 W. Walnut Ave.Visalia, CA559.635.PITA (7482)

Pita Kabob Mooney 2226 S Mooney Blvd.Visalia, CA559.733.4016

Craft Specials. Enjoyed Daily.Warm up each day with one of our unique takes on classics. Vegan & gluten-free options always available.

•Cultural Identity


iF WAR eveR hAs its BeNeFits, they rarely can be seen except in retrospect. Only after the damage has been assessed, the rubble cleared, and the broken repaired can a war be judged to have been good for something, for anything at all. That, perhaps, is how people feel when they experience first-hand losses through war – of home, business, family. In 1975, Lebanon began a 25-year civil war that would displace nearly 1 million people. During the first year of the Lebanese exodus, mohamad Dada left his home with little money and even less English, and moved to Tulare. Brothers Chafic and Kareem Dada reflect on their father’s experiences in the united States, and acknowledge that his trials shaped their own lives. Who their father became affected who they have become, and indirectly they’re the products of that war. Almost 40 years ago, mohamad arrived in Tulare with nothing, and now the Dadas own three successful restaurants in Visalia. Strangely, this community has benefited from a war that happened half a world away. Chafic says his father’s decision to leave Lebanon was simple. “If you had the opportunity at that time to get away, you did.” And mohamad took opportunities where he found them. He started a business buying clothes directly from manufacturers and selling to farmers in the Central Valley. “my dad had a van and he’d go to these farm labor camps and sell

to them,” Kareem explains. Eventually, mohamad opened his own retail shop in Kingsburg. In the mid ‘90s, competition from larger corporations forced that shop to close. “Financial circumstances forced a change,” Chafic says. So mohamad and his wife, Sahar, opened the mediterranean market and Deli, where they sold cheeses, olives, jams, spices and other mediterranean foods. Sahar began cooking from home and selling sandwiches, hummus, spinach pockets. “my parents really found a niche in the market,” says Kareem, “and people love my mom’s cooking. If it weren’t for her, there wouldn’t be a Pita Kabob.” Both Kareem and Chafic were influenced by their Lebanese-American heritage. “The culture was always in the house,” says Chafic, “from food to communication to music.” Arabic was even Chafic’s first language. But, he adds, they were like any other kids outside the house, “so we got the best of both worlds.” That blending of cultures is built into the Lebanese worldview, Chafic says. “Lebanon is different,” he explains. “Even though they’re in the middle East, the Lebanese distinct themselves differently, more on the European side. There’s French influence, and English is spoken widely.” While they are products of their culture, both Kareem and Chafic 4 continued on page 10

iNSpirAtiON | BY JoRdAN veNeMA | Photos: JAcKi PotoRKe

•Cultural Identity W i t h t h R e e P i tA K A B o B s , t h e d A d A FA M i lY M A K e s i t s M A R K

believe they were more influenced by their parents as individuals. Chafic recalls waking early and working with his father, “seeing the shipments and merchandise come in.” It inspired him to want to start his own business. “Seeing that my father came here with no money in his pocket and was able to make something of himself and seeing my mother do the same thing… that inspires us,” Chafic says. Kareem adds, “I’ve always worked with my father; I learned everything from him… he was always about taking care of family first.” For a short period, the two brothers took different paths. Kareem stayed to help at the market and Chafic moved to Los Angeles for college, where he began to associate himself more with “corporate America.” But in 2004, when the lease on the building of their parents’ market was ending, Chafic moved back to Visalia. He and Kareem decided to rebrand the market as Pita Kabob. They rented a larger space and added new dishes to the menu. The rebranding of Pita Kabob has been the Dadas’ way to take all their influences – family, culture and individual tastes – and express them cohesively. The restaurant and its menu “is a reflection of what we grew up with inside the house and outside,” Chafic says. You can still find traditional dishes, like a kabob and shwarma, but there are also burgers and rice bowls with a mediterranean influence. In the decade since Pita Kabob opened, the brothers have added two more restaurants, at Walnut and Akers and most recently downtown at Oak and Court. Each store is slightly different. “my parents are more traditional, old school,” says Kareem, “and Chafic is big into the craft beer scene.” At the downtown location there are 31 craft beers on tap, and the original store on mooney still has a selection of groceries. “All three locations are a little unique,” says Kareem. “It’s been a rough journey,” says Chafic, “finding the identity we want.” That identity, as a family, as Lebanese-Americans, as individuals, has drawn people to Pita Kabob. Of course, so has the food – the proof is in the pita. Their success possibly couldn’t have happened without their unique journey, which began in Lebanon. And that country’s loss is this community’s gain. Kareem reciprocates the sentiment. “We wouldn’t be where we are if it weren’t for our customers,” he says. “They’ve supported us through the hard times and the good times.” •

pita Kabob • www.pitakabob.comwww.instagram.com/pitakabob • www.facebook.com/pitakabob227 N. Court St. • Visalia • (559) 627-23372226 S. Mooney Blvd. • Visalia • (559) 733-40165101 W. Walnut Ave • Visalia • (559) 635-7482


The resTauranT and iTs menu “is a reflecTion of whaT we grew up wiTh inside The house and ouTside…”

Jordan Venema is a freelance writer living in california, where he enjoys photographing dilapidated barns. Besides appreciating contagious fits of laughter and sharing stories, he’s a reader, runner, traveler and thrift store junkie. But his favorite thing is being a dad.

Featured from left to right: Mohamad, Sahar, Kareem, Kareems’s wife Kelly and their son Cade, and Chafic

photo courtesy of Juan Verdusco

WoodWoRKiNg is A FUNdAMeNtAllY natural art. more than painting or sculpture or music, there is something especially elemental and deeply reflective about the hewing of lumber, the flow of its grain and the truly tangible progression that is the process of coaxing wood from one form to another. As Henry Ford advised, “Chop your own wood and it will warm you twice.” But for woodworking, this adage goes even deeper, because what warms the woodworking artisan is not necessarily the flickering of a fire, but the glow of pride at a piece well crafted.

For Ryan Ratzlaff, founder of the handmade furniture company Appendage & Bough, woodworking is a natural pursuit in every sense of the word. “This all started because I just wanted to make something,” says Ratzlaff. He speaks with a kind of quiet deliberation that is only a little at odds with the slightly faraway look in his eyes. With his full beard, tall stature and thoughtful aura, Ratzlaff strikes a faintly imposing figure: remote, in a sense, as though he is preoccupied with visions and ideas for pieces not yet realized. He’s a quiet redwood of a man, and as such, one can’t help but trust his ideas

R YA N R At z l A F F, F o U N d e R o F A P P e N d A g e & B o U g h i N W o o d l A K e


LOCALS | BY FAche desRocheRs | Photos: JAcKi PotoRKe

WoodThe

Worker

ryan ratzlaff, founder


for wooden tables, chairs, armoires, benches or any number of the other pieces offered up by his shop. Operating out of a sprawling, open barn near Woodlake, Appendage & Bough’s headquarters delivers a sense of ambience and mindfulness, even above the screech of the saws and sanders. Working alongside his expert colleague Julian and a gentle pack of smiling canines and observant felines, Ratzlaff benefits from both the physical space necessary for his vocation and the mental

expansion that allows him to be philosophical about it. “There’s a certain resurgence these days of people wanting to know who made their furniture, who makes the art they have in their home,” Ratzlaff says. “I think people want to feel connected to it.” He pauses and casts a glance towards the mountains, just visible under a sunset-colored break in the early winter clouds. “I try to tie in other aspects of what we like about life in our online presence and in our design outlook. music, travel, Julian’s home-brewed beer… that sort of stuff,” Ratzlaff smiles slightly. 4 continued on page 14

m


Fache Desrochers is a writer, photographer and artist. her work can be viewed at fachedesrochers.com.

“I suppose I want people to buy our work because they feel connected to us on some level.” Although Appendage & Bough will often mill its own lumber, Ratzlaff finds himself using quite a bit of reclaimed wood, which he sources from all over the Valley. There’s a story behind it, he says. And wood as a material is quite unique: as with the right skill and care, it can be transformed and reused any number of times. “I do like working with wood because you can bring a finished product out of it that others might not be able to see,” says Ratzlaff. “You start with nothing, essentially, and then at the end you have this complete piece for someone to enjoy. Someone that you might not even know. And that’s pretty cool…to have someone that you’ve never met trust you to make something for their home.” About half the pieces that Ratzlaff and Julian create in their workshop are their own ideas, and the other half are custom orders. Their style is an aesthetically sound blend of natural, industrial and minimalist: just the beauty of the wood, perhaps highlighted with an element of metal. For Ratzlaff, the styles he chooses to execute are entirely driven by what he finds beautiful. But he’s always been a good and unwavering judge of beauty; Ratzlaff is an artist and a maverick at his core, and very few mediums seem to

escape him. “I’ve always been into art, music and design…that sort of thing, but woodworking is a fairly recent endeavor for me,” Ratzlaff says. “But I always like seeing if I can succeed at something without someone else leading the way. If it weren’t woodworking, it would be something else. I’d start from the bottom, see if people enjoyed what I was doing, and then try to make it successful.” For Appendage & Bough, it seems that the great motivator is exactly that: enjoyment. Enjoyment of the material, the process and the finished piece, crafted by hand to warm the spirit twice. •

Appendage & Bough • (805) 801-1981www.appendageandbough.comwww.etsy.com/shop/appendageandboughwww.facebook.com/pages/Appendage-Boughwww.instagram.com/appendageandboughwww.twitter.com/appendagenbough

liKe A RoAd tRiP oN RoUte 66 on the Fourth of July, or a great pair of jeans, the drive-thru is a classic American institution. The delight of leaning through one’s car window and exchanging a handful of crumpled bills and cup-holder change for a bag of deep-fried deliciousness never gets old. Or does it? Sure, the convenience of a drive-thru can’t be beat, and their menus serve up fast answers to people’s cravings for sodium and saturated fat. But for everyone who knows the bliss of biting into a quick roadside carb-fest, equally familiar is that blah feeling that comes almost immediately after: that vaguely regrettable sense of having overindulged, but still feeling empty. Which leaves one wondering: can there be such a thing as a healthy drive-thru? One that serves up taste, nutrition and convenience all at once? For Kristen Degroot-Vaz, the answer to this question is a resounding “yes!” Raised in a family that viewed food as an opportunity to come together over fresh ingredients, simple preparation and shared partaking, Degroot-Vaz has long known that what people eat is always worth considering, even (and perhaps especially) in the quick-

fix confines of a drive-thru meal. “The idea behind the concept ‒ in addition to being local and preservative-free ‒ is that it’s a healthy drive-thru, which doesn’t really exist yet,” says Degroot-Vaz. “But why shouldn’t it? If you eat something fresh and balanced, you will notice that you’re moving, you’re energized and you’re focused, because that’s just how our bodies were created. That’s how we’re made to work.” Degroot-Vaz has an educational background in agricultural business and culinary nutrition. Combined with her further culinary school instruction and ambitious experience in the Beverly Hills food industry, Degroot-Vaz seems positively destined to help pioneer this new branch of the drive-thru paradigm, while championing the use of local ingredients. “After I moved home, it took us about a year to come up with this concept,” says Degroot-Vaz. “my cousin Jacque is my business partner, and she has always loved acai bowls.” For the uninitiated, an acai bowl is basically what breakfast dreams are made of: a healthy, thick, acai berry-based smoothie topped with fresh fruit, granola, nuts and honey. It tastes like a dessert, yet delivers a payload of vitamins and antioxidants which keep the body full and happy


gOOd FiNdS | BY FAche desRocheRs | Photos: Kelli AvilA

h e A lt h Y d R i v e -t h R U W i t h FA R M F R e s h B o W l s

FRESH FOOD FAST


for hours. Although acai (a berry native to Brazil) has been enjoying popularity in the united States for several years, the cousins quickly realized that the good news hadn’t fully reached the Valley. And thus, they arrived at the idea for Farm Fresh Bowls. But true to her nutritionist education, Degroot-Vaz was eager to reinvent the wheel when it came to breakfast bowls, and elevate their health potential even further. “We have a few simple rules that we follow,” says Degroot-Vaz. “Only natural ingredients, using as many local ingredients as we can source, and keeping each bowl nutritionally balanced between food groups and portions.” And Degroot-Vaz thoroughly stands by her creed. The organic acai juice and fresh frozen fruit of the bowls are blended with Greek yogurt to balance the fructose and supply protein. This is then topped with house-made granola, fresh fruit, almonds and honey – all locally sourced. And if that weren’t enough to send a person racing for their Visalia location on Cypress Avenue, the Farm Fresh Bowls menu also boasts a seasonally-rotating selection of hot, savory bowls (such as Pinda Chicken and Brisket Barbacoa), as well as natural smoothies, homemade snacks and a selection of carefully-brewed coffees and teas. As Farm Fresh Bowls looks to the future, big goals are what crowd the horizon. The desired plan is to do five California stores in five years, and then see where that expansion leads. This spring will see the first of these new stores realized, as Farm Fresh Bowls brings its vision

to Fresno. A new location will be opening at Campus Pointe, on Shaw and Chestnut. “It’s right in front of Palazzo, where all the students live,” enthuses Degroot-Vaz. “It’s a fun project, and we’re hoping to use a lot of Fresno State-produced ingredients.” When it comes to the domain of fast food in the Valley, Farm Fresh Bowls is an undeniable step forward. But in the good-natured, practical mind of Degroot-Vaz, her establishment is simply providing an accessible outlet for the natural riches that the Central Valley has been producing for generations. “This is an agricultural capital,” Degroot-Vaz says with a grin. “So sourcing locally just makes amazing sense, both economically and nutritionally, and for anyone who believes in honest food.” •

Farm Fresh Bowls • (559) 732-5600 • www.farmfreshbowls.comMon-Fri 6am-4pm • Sat 8am-1pmwww.instagram.com/farmfreshbowlswww.facebook.com/FarmFreshBowlswww.twitter.com/farmfreshbowls


Owners Kristin degroot-Vaz (left) and Jacque Baxley (right)

18 | Enjoy octoBeR 2014

WhAt is it thAt MAKes an effective problem solver? Intelligence and a propensity towards logic, for a start. And tenacity, that’s important, too. But solutions are tricky things: elusive, and often difficult to discover in the face of a pressing difficulty. As Einstein said, “We cannot solve our problems with the same level of thinking that created them.” So perhaps the skill that truly makes a problem solver is creativity: the ability to come up with solutions that are outside the box, to imagine a way forward when everything looks like a dead end. The field of waste management and recycling is one that is in real need of effective problem solvers. Landfill space continues to fill up at an alarming rate, and although most municipalities have incorporated productive recycling programs, material (such as Styrofoam) that is largely unrecyclable remains widely used. This sort of problem is daunting, and it is tempting to label it as unsolvable. But fortunately, there are people in the industry like Heather Carpenter, who is intelligent, tenacious, creative and determined to make recycling and upcycling the rule rather than the exception.

Carpenter is the mind behind Landfill Dzine, a company that reuses unrecyclable materials to make fashion-forward, wearable products. unlike recycling – the process of turning waste into a reusable product – upcycling turns waste material or unwanted products into something new, and of better quality. Landfill Dzine was formed when Carpenter’s Selma-based recycling center workplace began taking on a material whose disposal had been plaguing farmers for years: Lay-Flat irrigation hose. This thick, flat, heavy hose is made from an intermingled combination of

L a n d f i L L dz i n E H E L P S S O LV E t H E u n R E c Yc L a B L E P R O B L E M

iNtErESt | BY FAche desRocheRs | Photos: chRisti cANAFAx


octoBeR 2014 Enjoy | 19

rubber, poly and nylon. Although it is used in almost all irrigation, there is no way to recycle it due to its unique three-part composition. Furthermore, this composition makes the material essentially indestructible. Like most things that are considered unrecyclable, Lay-Flat can be buried in a landfill for decades without decomposing one bit. “It’s pretty much an immortal material,” says Carpenter. “So the goal is to use up Lay-Flat by incorporating it into products that people would actually want, because there is really nothing else to do with it other than let it take up space in a landfill for eternity.” This makes excellent sense: If a material is indestructible, the ideal solution is to keep putting it to work. Initially, Carpenter cleverly took the bulk of the Lay-Flat hoses that her company had received and baled them into large building blocks, which she used to create bunkers to separate the different types of materials that the recycling yard takes in. But Carpenter was still convinced that a higher design application awaited this indestructible medium, and she set about repurposing Lay-Flat into purses. This pursuit turned out to be a bit of an uphill battle, as it took some time to find a manufacturing company that would sew the

material. “most places wouldn’t even take the material as a donation,” says Carpenter. “They insisted that it was useless.” But Carpenter was characteristically undaunted, and proceeded to not only design an entire line that boasts Lay-Flat in every piece, but also to persist until she found a company that was willing to manufacture her vision. Carpenter’s realized designs prove her efforts were well spent. The purses are elegant, on trend and unrecognizable as upcycled agricultural products.

Lay-Flat is combined with leather in one piece, and with woven bamboo in another. Still another is a delight of modern design, with a boxy shape and sleek perforations. And Carpenter’s designs are not restricted to handbags. The Landfill Dzine line also boasts belts, wine bags, bracelets and flip-flops. “The flip-flops were especially difficult to get right,” says Carpenter. “We went through probably 12 different manufacturers before we found one that could make a design I was satisfied with.” Among a line of thoughtful creations, this footwear is particularly special. And not just because of Carpenter’s careful vetting of the final product, but because Landfill Dzine has created an opportunity for organizations to sell flip-flops for their own fundraisers. This fundraiser option redefines the concept of “green” money, as any organization can sell Landfill Dzine’s flip-flops and receive a gross profit of 40 percent from the price of each pair sold. In this way, funds are raised while landfill space is saved. “We are trying to solve a problem, one design at a time,” says Carpenter. Indeed. One beautiful, sustainable, solution-oriented design at a time. •

Landfill dzine • (559) 891-1885 • www.landfilldzine.comwww.facebook.com/landfilldzineupwww.instagram.com/landfilldzinewww.twitter.com/landfilldzinewww.pinterest.com/landfilldzine

“ WE ARE TRYING TO SOLVE A PROBLEm, ONE DESIGN AT A TImE,” SAYS CARPENTER.


Founder Heather Carpenter


gOOd FiNdS | BY FAche desRocheRs | Photos: JAcKi PotoRKe

do YoU eveR hAve oNe oF those dAYs where you just feel…out of sorts? You know the sensation; when fatigue is dogging your body, while the stresses of the day plague your mind. Perhaps this will help: imagine yourself seated at a simple, outdoor café table in dappled sunlight. Grass grows under your feet, while a medley of lush flowers, edible herbs and soaring trees surrounds you. A few other people sit at similar tables scattered across this spacious, yet intimate garden; not too close to you, but not too far either. You are all gently enclosed by high walls, which are dressed thickly in ivy, and allow no sound from the outside world to filter in. The only things to hear, in fact, are the splashes of the nearby fountain, gentle conversation and your own name as it is called over the crackly outdoor speaker, announcing that a nourishing, handmade lunch is ready for you. Feeling better? Well, get ready for another boost: this scene is not just an idyllic visualization to help lower your stress level; it’s a real place in the heart of Visalia: a combined vegetarian restaurant, health food market and vitamin/natural product shop whose proprietors have dedicated

themselves to making sure that you have everything you need to be well. This is Watson’s Veggie Garden. Owned and operated by eponymous couple Kim and Tim Watson, Watson’s Veggie Garden has been providing Visalia with real health and wellness options for more than 20 years. Despite its longstanding centralized location on main Street just east of Redwood High School, Watson’s (and its dreamlike garden) has long been one of Visalia’s best-kept secrets. However, with awareness of the benefits of natural foods, remedies and products enjoying a recent renaissance, more people are discovering this local treasure trove of wellbeing. Despite the explosive growth of the health food industry, Watson’s remains a true mom-and-pop operation. The Health Store and Eat Well market are open every weekday from 9 am to 6 pm, and the deli serves food from 10 am to 4 pm. At any given moment, you will find both Kim and Tim on the proverbial deck, running just about every element of the show. Like the visionary pioneers that they are, they remain true to the philosophies that they started with. “We’re still old-school. We are still

WAt s o N ’ s v e g g i e g A R d e N i N v i s A l i A



one-on-one with the customers. We’re still here every day. We’re here to serve Visalia, in a real sense of the word,” says Kim. “Back in the day, that’s what mom-and-pop health food stores did, you know? Provided everything that the individual needs to be well. Supplements, products, groceries and food that nourishes. These days it’s grown to be a bigger industry, but for us it’s not so much about that. For us, it’s always been about the customer.” Tim nods in agreement. “I see this business as more of a community outreach than anything else,” he says. “A meeting place, really.” Their commitment to their customers and their community runs deep. The market aspect of Watson’s has been in Tim’s family since the 1950s. In the early 1990s, Tim took the helm, and he and Kim established themselves at the location they occupy today. You will find Tim, soft-spoken and flaxen-haired, moving through the store-side aisles of vitamins and produce, answering questions and explaining products. But the deli is wholly Kim’s domain, and she throws herself behind it with far more energy than one would think is possible to be contained within her petite frame. From her original murals that adorn the walls to the carefully curated menu of her own plant-based recipes, Kim and her staff (which includes the Watsons’ youngest daughter) make real food

with conviction, and complete the trifecta of holistic health that is at the heart of what Watson’s is all about. “We enjoy serving people,” says Tim. “Health is an exciting thing, and it’s meaningful for Kim and I to see people come in, whether they’re looking for a good meal, food for a specific diet or supplements…we are there to help them find what they need to take care of themselves. I mean, your health is the greatest asset that you have. And if we can give people the tools to protect that asset…it’s just awesome.” So the next time you feel in need of replenishment, remember that two secret gardens await you. One, a physical place that is a peaceful and beautiful outdoor dining experience in Visalia; and also a figurative one, that philosophy of life that Tim and Kim have dedicated their lives to cultivating: creating your own wellness, happiness, and beauty –from the roots up. • Watson’s Veggie garden Mon-Fri 10am-4pmdeli: (559) 635-7355Market: (559) 732-3866Store: (559) 732-3503www.watsonshealthfoods.comwww.facebook.com/pages/Watsons-Health-Foods

Timnodsinagreement.“Iseethisbusinessasmoreofacommunityoutreachthananythingelse,”hesays.“Ameetingplace,really.”


Owners tim and Kim Watson

ENJOY tHE ViEW | Photo: chRisti cANAFAx


octoBeR 2014 Enjoy | 23

Christy Canafax is a photographer based out of central california who specializes in wedding and lifestyle photography. she is a hopeless romantic who thrives on capturing people in love. christy is a lover of the outdoors who has a borderline unhealthy love for chocolate and peanut butter. she spends most of her free time enjoying a good cup of coffee, warm laughs and traveling the world with loved ones. www.photophilous.com

Kaweah Post Office - Kaweah, CA



WHAt’S COOKiN’ | BY lANA gRANFoRs | Photo: BetsY eRicKsoN

January RecipeTrying to decide between chili and stew for dinner on these cool January evenings? Why not have both? Cook up this chili-based mexican stew. Traditionally, Pozole is made with pork and hominy, but there are many variations. This one calls for chicken, but is easy enough to modify for a vegetarian version. Also, if you haven’t tried hominy, here’s your chance. Your family will be asking for this again and again… Enjoy and Happy New Year!



steP oNe heat the oil, over medium heat, in a large, heavy soup pot or a dutch oven.

Add onion and salt; cook, stirring frequently, until onions are softened,

about 5 to 10 minutes. Add garlic, oregano, coriander, chili powder and

cumin to pan. stir this and cook another minute or two.

steP tWo Place the chicken pieces in the pot and cover with water, enough to cover

them by about 2 inches. Add tomatoes (and juice) and the broth to the

pot and bring to a boil over high heat. Reduce heat to low and simmer,

partially covered, until chicken is cooked through, about 20 – 30 minutes.

When cooked through, remove chicken to a platter and allow it to cool for

10 minutes.

steP thRee Add hominy and zucchini to pot and increase heat to medium-high. cook

until zucchini is almost tender and liquid has reduced, stirring a few times,

about 10 – 15 minutes.

steP FoUR While this is cooking, and once the chicken is cool enough to handle,

remove skin and any bones. With two forks, shred the chicken into bite-

sized pieces.

steP Five Return chicken to the pot mixture and add cilantro. stir together and let

simmer for another 10 minutes. serve in deep bowls and let your family

top with the garnishments of their choice.

totAl tiMe: 1 hour 20 mins – 1 hour 35 mins

PReP: 20 min

cooK: 1 hour – 1 hour 15 mins

m E x I C A N C H I L I - S P I C E D R E D P O z O L E Yield: Serves 6-8

iNgRedieNts 2 tbsp olive oil

1 medium white onion, peeled and diced

1 tsp. kosher salt

1 tsp. minced garlic

1 ½ tsp. dried oregano

1 tsp. ground coriander

1 tsp. chili powder

1 tsp. dried cumin

1 ½ lbs. uncooked chicken breasts or

1 whole chicken (1 ½ lbs., cut into pieces)

1 - 15 oz. can tomatoes, fire roasted

with chilies

2 cups chicken broth, reduced sodium

1 - 30 oz. can hominy, drained and rinsed

2 small uncooked zucchini, cut into chunks

¼ cup fresh cilantro, minced

tRAditioNAl gARNishesPrepare your choice of garnishes and

place in individual bowls for the table.

1 cup shredded lettuce or sliced cabbage

2 diced avocados

4 – 6 chopped green onions (with greens)

6 thinly sliced radishes

½ cup minced cilantro

¼ cup sour cream

6 – 8 lime wedges

crispy tortilla chips

Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and garet.

in the january spotlightF R o M F o o d t o F U N , s o M e t h i N g F o R e v e R Y o N e t o e N J o Y

SpOtLigHt | JANUARY 2015


Tule Fog 5k and 10k(ViSaLia)cutLER PaRKJanuaRY 24-25 | 7 aM

Tempest(LindSaY)LindSaY cOMMunitY tHEatERJanuaRY 17

Since forming in 1988, Tempest has delivered a globally renowned hybrid of high-energy folk rock fusing Irish reels, Scottish ballads, Norwegian influences and other world music elements. The last 24 years have seen the San Francisco Bay Area-based act release 15 critically acclaimed CDs and play more than 2,000 gigs. Come experience the fun as they come to Lindsay. For more information, visit www.lindsaycommunitytheater.com.

Wine vs. Beer Showdown(HanfORd)HanfORd ciVic auditORiuMJanuaRY 22 | 5:30 PM

An evening of wine and beer tasting, appetizers, music and mingling, Wine vs. Beer showdown is always an entertaining evening that serves the important purpose of raising money to support farm bureau programs. The community’s support of this event allows the continuation of advocating for local agriculture and providing the programs and services that local farmers have come to rely on. For more information, visit kcfb.org/wine-vs-beer-showdown.

Snowman Contest(SEquOia natiOnaL PaRK)WuKSacHi LOdGEJanuaRY 17 | 11 aM - 4 PM

Part of Sequoia Foothills Chamber of Commerce’s annual Hero Appreciation months program, this free family-friendly event is sponsored by Chamber members, Three Rivers Bed and Breakfast and Wuksachi Lodge. Free hot spiced apple cider provided for participants by the Bed and Breakfast and free loan of snowshoes to reach the snowy meadow provided for participants by the lodge. Prizes for the best entries. For more information, call Leah Launey at (559) 561-4270.

22

Cirque Viva Golden Dragon Acrobats(ViSaLia)fOx tHEatREJanuaRY 17 | 7:30 PM

Cirque ziva has been performing Off Broadway in New York City, but it’s coming to Visalia! The 2005 seven-week run at New York’s New Victory Theater earned two prestigious New York Drama Desk Award nominations (Angela Chang for Best Choreography and Danny Chang for most unique Theatrical Experience). Come enjoy the experience this month. For more information, visit www.foxvisalia.org.

17

Sierra Winter Classic(PORtERViLLE)PORtERViLLE faiRGROundSJanuaRY 17 - 19

Join in the famous Tule Fog and kick off your new year the right way. With more than 500 runners each year and growing, this event provides a great race, chip timing and healthy snacks. Divisions are divided between male and female. For more information, visit www.active.com.

17

24

The 25th annual Sierra Winter Classic Beef Show is headed to town. This event was started to provide an opportunity for young beef exhibitors to showcase their projects before their final show of the season. The show is now host to more than 300 head of cattle, 200 exhibitors and more. For more information, visit www.portervillefair.com.

17

Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. Enjoy Magazine is not responsible for any inconvenience due to event changes.

Please visit www.enjoysouthvalley.com or email [email protected] to post your calendar events. If you’d like your event to be listed in this section of Enjoy magazine, it must be posted on our website or emailed by the 5th of the month—one month prior to the next magazine issue. For example, a February event will need to post by January 5. Thank you.


Corcoran January 29• Chamber annual banquet,

The Recreation Association of Corcoran, 900 Dairy Avenue, www.corcoranchamber.comdinuba

January 30• Annual awards banquet, Dinuba Memorial,

www.dinubachamber.comExeter

January 8• Homeopathy First talk, Pine Street Pediatrics,

216 E. Pine Street, www.exeterchamber.com January 17• Open Air Peddlers Market, Exeter Treasures,

558 E. Palm, (559) 936-1487Hanford

January 3• Lucha Xtreme pro wrestling,

Hanford Civic Auditorium, 5 pm, www.luchaxtreme.com

• Tour of historic Chinese Taoist Temple and Museum, Taoist Temple, corner of Seventh Street and Green Street, (559) 582-4508, www.chinaalley.com

January 7• Bryan Vickers band, Nashville’s Bar,

2601 North 11th Avenue, 6:30 pm January 22• Wine vs. Beer Showdown,

Hanford Civic Auditorium, 400 North Douty Street, 5:30 - 8 pm, kcfb.org/wine-vs-beer-showdown/Kingsburg

January 10, 24• Music Jam, Senior Center, 5 - 9 pm,

www.kingsburg-chamber-of-commerce.orgLemoore

January 23• Chamber of commerce installments and

awards banquet, (559) 924-6401, www.leemorechamberofcommerce.comLindsay

January 17• Tempest, Lindsay Community Theater,

190 North Elmwood Avenue, 7:30 pm, www.lindsaycommunitytheater.com

January 23 - 31• Dora, the Beautiful Dishwasher,

Lindsay Community Theater, 190 North Elmwood Avenue,

www.lindsaycommunitytheater.com January 31• Chamber awards dinner “Red Carpet Night,”

mcDermont Field House, 365 North Sweetbriar Avenue, 5:30 pm, www.thelindsaychamber.comporterville

January 2• First Friday coffee – Dark Holiday Hiatus,

www.portervillechamber.org

January 17 - 19• Sierra Winter Classic, Porterville Fairgroumds,

2700 W. Teapot Dome Avenue, 9 am, www.portervillechamber.org

January 27• City of Hope spectacular auditions, 10 am - 11 am,

www.portervillechamber.orgSelma

January 8 - 17• Mary Poppins, Selma Arts Center, 1935 High Street,

7 pm, www.selmaartscenter.comSpringville

January 3, 10, 17, 24, 31• Springville Farmers Market, Springville Ranch,

36400 Highway 190, (559) 359-0713 January 26• Community Club spaghetti dinner,

www.springville.ca.usthree rivers

January 1• Polar Dip, Gateway Restaurant, 45978 Sierra Drive,

noon, wwwthreerivers.com January 10• Chamber music series - David Requiro, Cello,

Community Presbyterian Church, 7 pm www.threeriversperformingarts.org

January 17• Snowman contest, Wuksachi Lodge,

Sequoia National Park, 11 am - 4 pm, (559) 561-4270, www.threerivers.com

January 30• Hero Appreciation Months: Firefighters Celebration,

Three Rivers Historical museum, 7 - 9 pm, (559) 561-4270, www.threerivers.comtulare

January 4, • Tulareous comedy and music open mic, Halfy’s Pub,

126 E. Kern Avenue #5, 8:30 pm, www.facebook.com/Tulareous January 5 - 9• Camp Winter for kids,

Claude meitzenheimer Community Center, 830 South Blackstone Street, (559) 684-4310, www.active.com

January 17• “Pirates of the Salty Dog” murder mystery dinner

fundraiser, Encore Theatre Company, 324 South N Street, 6:30 pm, (559) 686-1300

January 23• Annual chamber awards,

Heritage Complex at the International Agri-Center, 5 - 8 pm, www.tularechamber.orgVisalia

January 1• Rockin Resolution Run, Bank of the Sierra,

128 East main Street, 9 am, www.active.com• South 65, Visalia Convention Center,

303 East Acequia Avenue, 8 pm

January 3, 10, 17, 24, 31• Farmer’s Market, Sears parking lot,

mooney Blvd and Caldwell Ave, 8 am - 11:30 am, (559) 804-8372

January 10• Girl’s Day Off seminar, The Southern Pacific Depot,

207 E. Oak, 11:30 am - 2 pm January 13• Yappy Hour, The Planning Mill Pizzeria,

514 East main Street, 5 - 9 pm, (559) 713-4694 January 17• Oasis: A day retreat for men and women,

Bennetts Ranch, 26801 Road 132, (559) 627-8202, www.fullsail.org

• Karaoke, 210 Cafe, 210 W. Center Avenue, 6:30 pm, (559) 739-9009

January 24• Teen book club, Tulare County Library, 200 W. Oak Avenue, 12:30 pm,

www.tularecountylibrary.org January 24 - 25• 5th annual Tule Fog 5k and 10k, Cutler Park,

15520 Ivanhoe Drive, 7 am, www.active.comFox theatre www.foxvisalia.org

January 10• Tulare County Symphony presents The Russia House,

7:30 pm January 17• Cirque Viva Golden Dragon Acrobats, 7:30 pm

tachi palace Casino www.tachipalace.com

January 15• Southeast Asian concert and dance, 7 pm January 29• Styx, 7:30 pm

the Cellar doorwww.cellardoor101.com

January 3• White Glove Service, 8 pm January 10• Haunted Summer with Burning Bridges, 8 pm

ice House theatrewww.visaliaplayers.org

January 9 - 25• The 39 Steps

CALENDAR OF EVENTS


The Bag Designers

“EACH ONE OF tHESE bags is a part of

us. they are a labor of love. Our skills and

processes have grown with each bag made.”

Bibi Bielat Iron + Copper + Bronze

StOrE FrONt | BiBi BielAt ANd cAthY cARAcciolo, iRoN + coPPeR + BRoNze

SOUTH VALLEY

ENJOY SUPPORTS LOC AL ARTISANS & FARMERS

MADE IN THECathy Caracciolo and Bibi Beliat


ENJOY: How did you arrive at making bags? BiBi: We were working toward making a business in aprons, but soon realized the only place to make money in the apron business is with restaurants and coffee shops, and I have no interest in being a salesperson and I have zero connections in the restaurant business. So I asked Cathy to make a bag, and she made a really bad one, and I thought the $2,000 we had spent so far was gone. Then we both designed a different style bag, one that we would both like to have. It was the Jack bag. We went through about 20 prototypes, making small tweaks in size and fabric and leather combos. After we were comfortable with the direction of the Jack bag, we moved on to tote bags. Now, we have several other bag styles in the prototype stage. Becoming bag makers was a fluke; we really just stumbled into it.

ENJOY: How did you decide to use leather and canvas? BiBi: We started using old u.S. Army tents (we still do occasionally), but they sometimes smell and are hard to work with. We were using repurposed leather, but that was not always easy to come by. We knew from the beginning we liked waxed canvas and leather together. We like the way it looks and it’s tough and durable. We started waxing our own canvas, but that is messy and the process is long and difficult, so we found a source for canvas that is already waxed. ENJOY: How are the bags made? BiBi: All the fabric has to be cut, then it gets folded and pinned and ready for sewing. They get sewn on an industrial, vintage machine. Then the leather gets cut for all the straps, flaps and attachment pieces for the buckles. The finishing work is about one to two hours per bag, because each bag has 10-20 copper rivets that have to be punched, set, peened and hammered by hand. There is no machine that is capable of doing it.

ENJOY: Is it enjoyable to make these bags? BiBi: We love it. Our hands are cut and bruised, and at some point we will need to hire younger hands or hands that have decades of experience because our hands hurt badly at the end of a long run.

ENJOY: If you were to describe your totes in three words, what would they be? BiBi: Rugged, urban, stylish.

ENJOY: Is making bags a natural extension from your art? BiBi: I’d say that making art and making bags are the same in the time, focus, wear and tear on my hands. It’s not dainty. They are different in that in my art, I never truly know the outcome of a painting ‒ I can set a composition, choose the paints, build up texture, but the final outcome is always a surprise, whereas making bags you work toward a specific goal and you know exactly how it’s going to look and there are very specific steps to take to achieve that end product.

ENJOY: What is your ultimate goal for this business? BiBi: To grow our business into a storefront, brick-and-mortar shop and to have our bags for sale all around the world. We want a workshop with a showroom and shop.

ENJOY: Since you travel a lot, does travel become an inspiration to you in the design process? BiBi: We are always thinking about bags that we need when we travel ‒ what is the best type of bag to carry our stuff for different types of travel? In our design phase, we do think about what styles work in different parts of the world. What is in style in San Francisco is not necessarily the same for Stockholm. So we pull from the places that we’ve been, and think about whether they’ll be accepted there.

ENJOY: What do you love about your bags? BiBi: Each one of these bags is a part of us. They are a labor of love. Our skills and processes have grown with each bag made. We’ve added and subtracted different aspects because we found they did or didn't work. We knew that because we use these bags every day. That’s what we want our customers to do — use them every day. And with time, this bag will become more worn and beautiful. The waxed canvas and leather will grow in character. •

www.ironcopperbronze.com • www.facebook.com/ironcopperbronzewww.instagram/ironcopperbronzeFind their products at Misc. trading Co. in Fresno and Enjoy the Store inside Embellish & restore in Visalia

inside Embellish & restore115 N. West StreetVisalia • (559) 804-7411www.embellishandrestore.blogspot.comwww.facebook.com/embellishandrestore@embellish_and_restoreMon-Sat 10-5pm

sWeet NectAR societY co-FoUNdeR Brittany Wilbur radiates a generosity of spirit. Her sweet, slightly musical voice is always gentle, but occasionally, a note of deep conviction creeps in, which is when you know you are dealing with someone who truly knows what she is talking about. “The best way to heal is to help others,” Wilbur says with certainty. Her tone says that one can take this statement to the bank. But it is Sweet Nectar Society — an organization dedicated to healing people’s spirits with art, and their bodies with food — that shows that one can take this statement to heart. Wilbur has always been a visual person. She studied visual communications and graphic design at The Fashion Institute of Design and merchandising in San Francisco, but found herself feeling limited by the corporate feel of this medium. So in 2008, she switched her focus and began her photography career with a job at a Fresno studio. But something was still missing. “I love taking pictures and I love meeting families, but I wanted something more,” says Wilbur. That something more came in a truly life-changing form: that of Wilbur’s first daughter, who developed an unknown health issue at age 1. “As a photographer, my natural instinct is to capture every moment because they are all precious,” says Wilbur. “And during that time of

uncertainty where we didn’t know what was wrong, that instinct really intensified. I suddenly learned how important pictures can be.” Happily, what was affecting Wilbur’s daughter turned out to be manageable, and she has grown into a happy, healthy child. But the experience was an eye-opener for Wilbur, who knew that all families aren’t as fortunate. It was then that she developed the idea to start a photo ministry, to gift love to families through beautiful photographs of their children, and to raise awareness for children with serious illnesses and disabilities. As soon as this mission took root in Wilbur’s mind, it started to realize itself, almost magically. That very evening, Wilbur was approached by a woman who was looking for someone to photograph her family, as her young daughter had recently been diagnosed with leukemia. Taking this as a sign that her vision should be pursued, Wilbur approached her friend, photographer and philanthropist Carrie Anne miranda. As the daughter of two cancer survivors who was now a mother herself, miranda needed no convincing, and Sweet Nectar Society was founded. “She’s my better half,” Wilbur says of miranda. “From the very beginning, she’s been with me every step of the way.” One particularly wonderful side effect of the Society has been its

giViNg BACK | BY FAche desRocheRs | Photos coURtesY oF sWeet NectAR societY


cAPtURiNg tiMeless MoMeNts With sWeet NectAR societY

A Time to

Heal

function as a meeting place for families facing similar struggles. Through Sweet Nectar Society, many families have had the opportunity to connect and offer support to each other. One of these families is Art and Roze Wille, who met Wilbur and miranda when they were looking for someone to document the beauty of their son Hendrix after he was diagnosed with Acute myeloid Leukemia. Because of their experience, the Willes brought something new to the attention of Sweet Nectar Society: that families staying in the hospital while their children are treated for serious illnesses do not always have access to food, and sometimes go for days without eating. So with the help of the Willes, Sweet Nectar Society launched Sweet Eats, a program that supplies food to families in need during their stay in the hospital. So far, Sweet Eats has been realized as a food delivery service and a pantry room in the oncology unit at Valley Children’s Hospital. “The parents get a keycode, and we stock the kitchen every week,” explains Wilbur. “It’s just taking that expense and burden off the families when their child is sick. It allows them to walk down the hallway, only be gone for a minute, grab something to eat, and then get back to their child.” Sweet Eats is as practical as it is prescient, knowing that a parent in such a situation needs both the physical nourishment of food and the spiritual nourishment of knowing that someone is looking out for their needs. As the loving reach of Sweet Nectar Society continues to expand, Wilbur has nothing but gratitude for what has transpired, and enthusiasm for what’s ahead. “I have no words to express how grateful I am for all the people that have come forward to help us,” says Wilbur. “Now, the sky’s the limit to what we can do.” To nominate a child for the services of this organization, to make a donation, or to contribute to the Sweet Eats program, please visit Sweet Nectar Society on the web. •

Sweet Nectar Society • (559) 408-5949 • www.sweetnectarsociety.orgwww.facebook.com/sweetnectarsociety www.instagram.com/sweetnectarsocietywww.twitter.com/iheart_SNSwww.facebook.com/thesweeteatsprogram



Co-founders Brittany Wilbur (left) and Carrie Anne Miranda

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Enjoy Magazine: South Valley Living — January 2015

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Transcript of Enjoy Magazine: South Valley Living — January 2015