Lifestyle Magazine July 2023

Thoughts from the Editor

A crust eaten in peace is better than a banquet partaken in anxiety. - Aesop I have a confession to make. I eat way too fast.

Somewhere along the way I learned how to eat quicker than any other person I know. Alright, that’s probably an exaggeration, but you get the point. Unfortunately, I’m just now waking up to the fact that I’ve cultivated a quite ungentlemanly and unhealthy habit here. Like any habit, it happens without much thought; one moment the food is on the plate and the next it’s in my belly. In fact, at dinner tonight my son observed, “Geez Dad, you eat really fast.” And just to rub salt in the wound: “You were done waaaaaaay before all of us!”

I’m noticing that the pace of my consumption often matches the speed of the world around me. Scratch that. My eating tempo probably speaks more to the velocity of my inner life than what’s going on around me. But in a world that preaches “fast is better than slow,” I’ve become an adherent to this message, particularly with my food. When I've got 15 minutes to shovel some food down on the way out the door, a-shovelling I go. If there’s no time between appointments for a proper meal, then I know I can grab a pre-packaged bite to satisfy my hunger.

While eating fast is an embarrassing thing to admit here, I found more significant issues upon further research. It turns out that “wolfing your food down,” as my mom likes to say, can lead to obesity and increased risk of heart disease, diabetes, and stroke. (All things that I’d really like to avoid.) But we all know that understanding that a thing is bad for you isn’t always enough to change an ingrained habit overnight. I typically need something more compelling to help me break an old habit. And I think I know the trick: pleasure.

Eating fast is not actually that enjoyable. Eating quickly is a matter of convenience, efficiency, and hurry. It’s not a pleasurable experience. As I’m writing this, I’ve been racking my brain to remember what I’ve had to eat over the last two days and most of it is a blur or utterly unremarkable. However, I can recall with vivid detail the moments of purposefully savoring a lovely meal with people I care deeply about. Like the recent anniversary meal my wife and I shared with some of our best friends. It was a 4-hour experience that featured tapas and craft cocktails that I still think about. Or the birthday breakfast biscuits that we had celebrating my son’s 9th birthday. Or the freshly baked challah bread and wine my friends shared with me a couple months ago. While each of these moments were special occasions, it was the act of slowing down and being present that I think was the most important feature and real key to a delightful meal.

The common denominator of a pleasurable meal is the way I show up. It’s not the quality of the biscuits I bake, though they are pretty special, but the intention I bring to the moment. When I’m able to be present, to look people in the eye, to pause between bites and laugh or breathe—these are all vital elements to savoring a meal. I’m starting to think that changing this silly habit is a step towards enjoying the people I love and ultimately enjoying the life I have. Here’s to slowing down and eating well.

Eric Riley Executive Editor Lifestyle Magazine President / Owner Topograph

Contributors

July 2023

Scan here to read more about our monthly contributors, see a list of rack locations, or to sign up for a monthly subscription.

Dakota Jacobi PHOTOGRAPHER

Terry Ommen HISTORIAN

JJ Fry GRAPHIC DESIGNER / WEB / PHOTO

Lili Mendez GRAPHIC DESIGNER

Monica Fatica MANAGING EDITOR

Mark Garcia GRAPHIC DESIGNER / PHOTOGRAPHER

Devon Brown LANDSCAPE ARCHITECT

Natalie Caudle WRITER

A Fresh Start

Q&A with Visalia Farmers Market

Photos by Topograph

Farmersmarkets play a crucial role in connecting farmers with consumers and fostering a sense of community. Having direct access to locally grown produce promotes a healthier lifestyle and can improve one’s overall well being. The hard-working farmers’ livelihood is supported, and they gain a unique opportunity to build relationships with their customers. The Visalia Farmers Market has been able to play an essential role in the local food scene for the past 46 years because of the ongoing support of the community. This September, Visalia Farmers Market will be moving to a more central location of the city that offers ample shade and grassy areas for visitors. Whether purchasing fresh seasonal produce, essential items, gifts, or grabbing a bite to eat, taking the time to visit the Visalia Farmers Market helps keep our community vibrant and allows you to experience the benefits of connecting with your local producers. This month, we sat down with Sarah Shoffner, a board member of the Visalia Farmers Market, and asked her to share about the uniqueness of their market.

Lifestyle: When and how did the Visalia Farmers Market come to be? And how does it operate?

Visalia Farmers Market: The Visalia Farmers Market was started by five farmers in 1977. They operated in the Sears parking lot seasonally March-October. Over the years, we’ve grown into our current year-round Saturday market with 70 members and have remained a farmer-focused organization. In addition to our Saturday farmers market, we still operate a seasonal morning market May-August on Wednesdays. Our Board of Directors is made up of four farmers and one artisan member; our group really hasn't changed that much in 46 years.

"We're excited to be moving to a more central location of the city that offers ample shade and grassy areas for visitors."

Lifestyle: How many and what types of vendors are part of the organization?

Visalia Farmers Market: We’re a membership organization made up of 70% farmers and 30% artisans of food and craft. We currently have 70 members, 49 farmers and 21 artisans.

Lifestyle: Is there anything unique about the Visalia Farmers Market compared to others throughout the Central Valley?

Visalia Farmers Market: Visalia Farmers Market Association (VFMA) is a Certified Farmers Market with California Department of Food & Agriculture inspected by the Tulare County Ag Commissioner's Office. That means our farmers grow what they sell at the market. We also have a VFMA Board of Directors that guides our organization with our Association Director and Market Manager.

Lifestyle: How has the farmers market culture changed over the years?

Visalia Farmers Market: Knowing your farmers has become important and eating seasonal is a lifestyle that doesn't go out of style. Farmers markets are essential, and during Covid, the market really shined when our community rallied together to have a drive-thru farmers market.

Lifestyle: Can you share about your new location and what visitors can expect?

Visalia Farmers Market: We’re excited to move up Mooney Blvd to Main Street on the north side of the Tulare County Courthouse’s solar panel-covered parking lot. We’re moving after Labor Day to the [Main St/Mooney Blvd] location. Saturday, September 9, 2023, is our first day at our new location. We’ll have greener grass and summer shade at the new location as well as parking available in the west parking lot for vendors, portable restrooms, and the great artisans and farm-fresh produce the community knows and loves.

Lifestyle: Anything else on the horizon for the market? Any short- or long-term goals?

Visalia Farmers Market: Our Board has been working on our bylaws to help streamline membership and make it current with today's technology. Hopefully changes will allow for new members to join the organization this fall and in 2024. Our long-term goal is to be a small grocery market for our community, where you can get your milk, produce, and bread weekly.

YEAR-ROUND MARKET

When: Saturdays 8am-11:30am

Current Location: Sears Parking Lot through September 2.

New location: Tulare County Courthouse Parking Lot at Mooney Blvd. and Main St. as of September 9.

SEASONAL MARKET

When: Wednesdays 8am-11:30am

Location: Kaweah Health parking lot at the corner of Akers & Tulare

Dot Seven Ranch

dotsevenranch.com

Sustainable four generation rancher located in Clovis creating high quality beef for your table, and you can taste the difference. To make it even better, their premium beef can ship right to your door!

dotsevenranch

Rocky Oaks Goat Creamery

5365 N Mendocino Clovis rockyoaksgoatcreamery.com

559-297-2253

With a large variety of fresh, aged, and brie goat cheese, there is something for everyone! If you enjoy the taste of quality, this fresh goat cheese is for you.

rockyoaksgoatcreamery

Tartaglia Farms

Dolores Tartaglia

661-203-4075

Dolores and her family mostly farm eggs. But depending on the season, tomatoes, grapes and dried fruit can also be found at her booth!

Pure Harvest Orchards

559-859-4469

A family operation farming in Dinuba that makes quality a priority. They locally grow stone fruit, citrus, and grapes! throughout the year!

pureharvestorchards

Sweet Thistle Farms

This boutique flower farm plants each and every stem by hand, sustainably raises, and tends the flowers with love. They focus on cut flowers, CSA subscriptions & even heirloom pumpkins!

sweetthistlefarms

Top of the Hill Jams

41513 Rd 40, Reedley jam4you.com

559-901-0902

Canned in jars just like the olden days, this local spot offers some of the most flavorful farm fresh jams, jellies & marmalades around. Best part: They grow their stone fruit and citrus!

topofthehilljam

5365 N Mendocino Ave., Clovis sweetthistlefarms.com

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Eat with the Season

YOUR PRODUCE SHOPPING LIST

Fruit

Cantaloupe

Melon

Bell Peppers

Tomatoes

Sweet Corn

Peaches

Plums

• Nectarines

• Apricots

• Pluots

Strawberries

• Walnuts

• Pistachio

• Pecans

Herbs

• Cilantro

• Basil

• Dill

• Fennel

Tastes Like Summer

Recipe by Jack Jameson | Photos by Topograph

Cilantro Lime Rice

Yields 10 servings

INGREDIENTS

2 cups white rice

2 oz melted butter

2 oz lime juice

1/2 bunch cilantro, chopped

DIRECTIONS

1. Cook the rice according to package instructions.

2. Once cooked, mix in the butter, lime juice and cilantro.

3. Set aside until ready to serve with prepared shrimp.

Hickory Smoked Shrimp

INGREDIENTS

2 lbs cleaned (16-20 count) shrimp

4 oz melted butter

Honey, for drizzling

Spicy barbecue rub, for seasoning

Regular barbecue rub, for seasoning

Cilantro, finely chopped, for garnish

Hickory wood for barbecue smoking

DIRECTIONS

1. Preheat smoker to 225 degrees.

2. Peel and devein shrimp, then add to a foil pan.

3. To both sides of shrimp, add melted butter and sprinkle heavily with your favorite spicy barbecue rub. Next, drizzle generously with honey.

4. Smoke shrimp for 45 minutes over hickory wood.

5. Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.

6. Grill shrimp over direct heat at 400 degrees for one minute on each side.

7. Garnish shrimp with finely chopped cilantro.

Grilled Pineapple

Note: This portion of the recipe calls for overnight preparation.

INGREDIENTS

Pineapple spears

Honey, for drizzling

Black pepper, for seasoning

3 oz lemon juice

DIRECTIONS

1. Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.

2. Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.

3. Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.

Tip: When you see grill marks on the outside of the pineapple, it’s ready!

Plating

Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.

JACK JAMESON, OWNER JACK'S CATERING, TULARE

Jack’s passion for BBQ began in 2009 on a Texas college visit with his son. Motivated to bring Texas-style BBQ here, he perfected his craft after creating his own recipes and attending BBQ school in Oklahoma. Jack enjoys operating the business with his wife and three children, and enjoys traveling and being Papa to his three granddaughters.

Organic

farming began in the late 1940s as a natural approach to agriculture with the added benefit of improving health. Today, modern farming methods and savvy marketing allow many to eat organic without the necessity of cultivating home gardens. One retail location, Watson's Organic Market and Cafe, has been catering to the regional market for a half-century. Recently acquired under new ownership, a local family with entrepreneurial spirits and a big vision for the community is carrying on the hope of health for the Valley.

Watson’s Roots

The Cantu family has fostered a longtime passion for high-quality, plant-based food and dreamed about sharing this lifestyle with others

seeking the health benefits of organic eating. With their first fruits taking root at the local farmer's market as a food vendor booth, their mobile business has morphed into a brick-and-mortar on Main Street.

In 2022, the Cantu family purchased Watson's Organic Market and Cafe from Tim and Kim Watson, who operated the business for 30 years. Initially, it was opened in 1957 by Lionel and Juanita Watson on Willis Street as a vitamin and supplement shop, before the store expanded to include an organic cafe and secret garden, an oasis tucked away for patrons to rest and connect with nature. In 1972, Lionel’s twin brother Louis Watson and his grandson Gordon took over ownership of the business, while Juanita continued to work in the store. It was in 1992 that Gordon’s son Tim and his wife Kim moved to Visalia to take over the family business.

Words by Natalie Caudle | Photos by Dakota Jacobi

Since its birth, Watson's has grown to carry many products, including hard-to-find raw milk, organic pantry items, and vegan staples. “In our cafe, we try our best to source organic ingredients from oils and spices to vegetables and milks,” says Ziah Cantu, who carries out the day-to-day operations. “We also source local vegetables and cater to those with dietary restrictions like gluten-free or dairy-free. Our gluten-free muffins and brownies are made fresh daily!”

A Family Mission

Customers appreciate the expertise of the Cantu family. “We are a family of four and equal business partners,” smiles Ziah. “I'm deeply passionate about all things health in every aspect. We love getting to share everything we've learned on our journeys as it relates to helping others on their own health journey.” Patrons receive one-on-one experiences with knowledgeable staff. It is essential to the Cantu family that they create relationships as stories are shared, allowing the customer to thrive along their path to health.

Each member of the Cantu family contributes to the success of the cafe and market. Eva Cantu, the family's matriarch, found relief from autoimmune disease through the healing of food and supplements and seeks to help others do the same. With his carpentry talents, Ziah's father, Joaquin, brings creative visions to life within the storefront. At the same time, her sister, Emerol, works behind the scenes to coordinate events in the garden and banquet room while pursuing a master's in Traditional Chinese Medicine and raising two young children. Watson's prides itself on attentive customer care, and the advantage patrons experience when shopping small. Shopping locally is mutually beneficial: the customer receives a high-quality product while pouring support back into the community.

EACH MEMBER OF THE CANTU FAMILY CONTRIBUTES TO THE SUCCESS OF THE CAFE AND MARKET

Community Cafe

The Cantu family continues to carry the hometown familiarity of Watson's with a few additions. Ziah remarks, “We haven't changed the concept of Watson's at all. We are an organic cafe, health market, and garden—except we've started hosting small parties in our garden and banquet hall more regularly! In the cafe, we are expanding our coffee and tea options and sourcing beans from Component Coffee, getting all compostable to-go containers, [and] expanding local sourcing and [the] organic ingredients we use.”

The last six months have brought growth to the garden, with over 50 new flora species planted and blooming. “With so many varieties of trees and flowers that attract the most beautiful birds and butterflies, it's such a serene place to have lunch, and very unexpected since it's in the middle of downtown,” says Ziah. The landscaping and dining areas are dialed in and available for events; a perfect backdrop for intimate weddings, baby showers, and celebrations.

Watson's has taken the guesswork out of choosing organic products and supportive supplements. Locals can enjoy homegrown veggies, honey, and herbs without tending to a garden. With the expertise and care the Cantu family provides, customers are happy and thriving at Watson's Organic Market and Cafe.

Discover Tulare

Eat | Drink | Explore

Salles Cafe

2082 North J St, Tulare, CA

Monday-Friday 5am-2pm

sallescafe.com

559-684-9600

michael@sallescafe.com

Salles Cafe is the oldest restaurant in Tulare, founded in 1942 by Joe Salles and has maintained its’ generational commitment to quality service. We offer a variety of breakfast and lunch dishes for dine in and take-out, including traditional Portuguese menu options. Available for catering services and offering a banquet room for your special occasions.

salles_cafe

Hazel’s Kitchen

237 N. “L” Street, Tulare

Serving lunch M-F, 11am-1:30pm

559-685-0455

thehazelskitchen.com

We have taken pride since 1995 with providing our most favorite things to eat, nearly all from scratch. Offering menu items such as soups, salads, sandwiches and homemade desserts that are some of the most delectable goodies in town! You’ll feel at home in our intimate dining spaces.

Follow us!

Vali Coffee

241 E Kern Ave, Tulare

Tuesday-Thursday 7am-11am Friday 8am-11am

valicoffee.com

A mobile coffee company priding itself on great service! We offer a wide variety of beverages including dairy-free options. Available for pick-up and delivery with a BRICK & MORTAR OPENING SOON! Follow us on social media for updates.

valicoffee

Jack's Catering

942 N J Street, Tulare 559-631-4771

alanna@cateringbyjacks.com

By Appointment

A family-owned catering company driven by good food and gatherings. We are here to help you plan your next event regardless of size and can accommodate an intimate gathering or a wedding for up to 500 people! Located at The Gardens in Tulare and available by appointment.

jack.catering

Closed early July for Summer break reopening July 10

Pita Kabob PITAKABOB.COM | PITAKABOB

This Mediterranean gastropub in downtown Visalia offers a large craft beer selection and amazing cuisine. A popular shareable dish here is the shawarma fries. Shawarma, which dates back to the Ottoman Empire, refers to freshly sliced meat off a rotating roaster. The tender, juicy meat blends well into the fries, giving the potato dish heavy substance. The melted cheese, grilled onions, tomatoes, grilled serrano peppers, pepperoncini, garlic sauce, and tahini produce an explosion of flavors in this Mediterranean take on Poutine.

For STARTERS

Words by Major Rogers

There is an art to dining, and the small plates trend is taking root here in Visalia and its vicinity. An intimate culinary experience where appetizers become the meal, and sharing becomes the custom. Find these opportunities for yourself in some of our bar-restaurants and specialty eateries. Here, we highlight some not-so-ordinary shareable plates for you to discover.

The Cellar Door

“All dishes are made to be shared, which allows you to fill yourself up with a lot of different flavors,” says Chef Tate Darwin when describing the “urban-rustic” style food choices. Standouts include the Mediterranean antipasto salad, rich with salami, prosciutto, shaved provolone, onion and pepperoncini, mixed with the perfect amount of house vinaigrette and spring greens. Or the orange chicken with peppers, mushrooms, onions, and a citrus sauce that doesn’t overpower the succulent and flavorful poultry. Another popular dish is the Calabazas with green and yellow zucchini, tomato, onion, serrano, and jalapeño that bump up the flavor of squash in an exciting way. Ask for drink pairings with any dish.

Lake Bottom Brewery

LAKE-BOTTOM.COM

LAKEBOTTOM_CORCORAN

Here, Chef Jennifer Villasenor has created a diverse menu in one of Corcoran's newer breweries. It's filled with plenty of shareable choices, like the Spicy Peach pizza oven-baked flatbread, which is brushed with a garlic scampi oil, layered with fresh mozzarella, and topped with grilled peaches and drizzled with a peach-habanero glaze. Share the Korean Cauliflower, as well, to feed 2-3—its crispy battered bites are finished with a sweet Korean glaze and topped with scallions and sesame seeds. For those on the adventurous side, Lake Bottom offers crunchy country-style, beer-battered frog legs. This chicken-like dish is tasty with a side of house-made Cajun sauce. Pair it with a shot of their homemade flavored moonshine.

Brewbakers

BREWBAKERSBREWING.CO BREWBAKERSBREWINGCOMPANY

With local breweries popping up everywhere, Brewbakers is the OG, established in Visalia in 1999. Along with an impressive craft beer menu, the establishment’s tradition of a nontraditional food menu contains unique items: a honey wheat beer-battered avocado, balancing crunchy and creamy. Or the medium-rare sesamecrusted seared ahi tuna with a balsamic reduction—a beautiful taste of sea and earth in every bite. Even if you’re so-so on sausage, try the links on their rotating, seasonal menu, fresh and local from Exeter Meats. Served with crunchy sauerkraut, and house-made beer mustard, they may be the best you’ve ever had. And of course: Pair your meal with any of their specialty brews.

Ol’ Buckaroo

OLBUCKAROO.COM | OLBUCKAROO

This one-time-food-truck-turned-riverside-eatery near Three Rivers offers favorites including fried crispy Brussels sprouts with feta, pecans, and dried cranberries. Its mustard vinaigrette keeps you coming back for more. The refreshingly light heirloom tomato-watermelon salad is delightfully sweet, mixed with arugula, cotija cheese, and a chili-limon vinaigrette, making the entire dish pop. The house-made hummus with roasted carrots is garnished with roasted turmeric, feta, and gremolata. On Mondays, get tacos and $2 Tecate, and every day try an amazing milkshake, like the honey hibiscus or lavender. The tableside view of golden foothills and the glistening river can’t be beat. Ol’ Buckaroo even sources some of their farm-to-table produce from nearby farms.

El San Marcos

In this northwest Visalia spot, you'll find a good selection of craft beers and incredible food, produced by Chef Cristian Gutierrez. Popular shareables include the Harris Ranch hamburger sliders. Found in the kids menu section, you can order a few of them—a mini version of the full-sized house specialty burgers. The Meat Lover has bacon, thin-cut tri-tip, and cheddar cheese. The Blue Pig offers a balance of blue cheese and thick bacon with aioli. The house style Kaweah Burger is reminiscent of a top-rate backyard barbecue burger. The sliders are presented artfully on a wooden cutting board, and are a great way to sample and share several burger flavors.

409 N WILLIS ST | ELSANMARCOS

This Mexican restaurant just north of downtown Visalia offers highly flavorful food experiences. Choose dishes a la carte here (instead of with rice and beans) to share an experience of several different flavors. Try the enchiladas verdes or San Marcos, inspired by the San Marcos Fair harvest celebration. The San Marcos enchiladas have a lightly spicy, homemade red chili sauce (with no tomatoes) are filled with queso fresco, and are topped with potatoes, chorizo, and a sour cream drizzle. The enchiladas verdes have shredded chicken and queso fresca, topped with sour cream and garnished with pickled onion. Pair your meal with a refreshing non-alcoholic Pepinada, a cold drink made with cucumber, lime, sugar, and chamoy.

Three months ago I found out my wife was pregnant. As someone who appreciates a wellcrafted cocktail, I knew it was time to venture into the world of mocktails, seeking out delicious and unique alternatives for both of us to savor. Little did I know that the "zeroproof" spirits market, often overlooked, would surprise me with its hidden gems. Numerous brands have already tapped into the non-alcoholic realm, offering creative packaging and labeling that rival the allure of premium scotch bottles. Being a designer myself, I couldn't settle for something that merely tasted good—I had to fall in love with the packaging too. Yes, I will proudly judge a book by its cover. With the following cocktails, I aim to inspire not only the seasoned home bartenders but also those abstaining from alcohol, craving a taste of the party. While the zero-proof spirit market continues to evolve, you can experiment with simple ingredients to concoct your own mocktails. Just throw them into a shaker, strain into a coupe

glass, and voila! Prepare to revel in the admiration of onlookers as they admire your irresistible swagger. But mocktails aren't just about looking cool; they offer incredible health benefits too. Many recipes and zero-proof spirits rely on natural ingredients to create unique flavors. This is precisely why the term "mocktail" falls short—it carries a negative connotation of a boring cocktail. Might as well call them cocktail dupes. However, what makes mocktails truly thrilling is their distinct world of flavors and health benefits, unlike any other beverages. Comparing mocktails to their alcoholic counterparts is simply unfair; rather, kombucha or smoothies are closer relatives. Let's change the name for mocktails, because "non-alcoholic this" and "virgin that" is just a major buzzkill. If you have a better suggestion, let me know! So, thank you to my wife for joining me in going sober and as Ghia so aptly puts it, let’s be "Over the Influence." Now, get ready to savor the experience. Enjoyyyyyy!

Words and Photos by Mark Garcia

SHE BITES

INGREDIENTS

2oz Ghia

2 oz ginger beer

Splash of sparkling water

1 lime wedge

Grated lime zest

DIRECTIONS

Pour 2 oz Ghia and mix with 2 oz ginger beer. Stir gently and add a splash of sparkling water. Serve in highball glass on the rocks and garnish with a fresh squeezed lime wedge. Finish with dusting of grated lime zest.

Orchid Thief

INGREDIENTS

½ oz lemon juice

½ oz orange juice

1 oz vanilla syrup

Club soda

Orange peel

Mint leaves (for garnish)

DIRECTIONS

Add juices and syrup to a champagne flute. Top with club soda. Garnish with orange peel.

Maple Ginger Cider

GUT QUENCHER

INGREDIENTS

2-3”-piece fresh ginger (5oz)

½ cup apple cider vinegar

3 tablespoons pure maple syrup

1 tablespoon fresh lime juice

4-5 fresh chopped basil leaves

4 cups water or club soda

Mint sprigs (for serving)

DIRECTIONS

1. Chop ginger into small pieces and combine with vinegar, maple syrup, lime juice, and basil leaves in a blender. After blending, strain into a large pitcher. Chill until cold.

2. To serve, dilute with water and pour switchel into ice-filled glasses; garnish with mint.

3. DO AHEAD: Base can be made 1 day ahead. Keep chilled.

Words by Terry Ommen

It’s been almost three decades since Mearle and Marilyn Heitzman sold their popular Visalia eatery, and still many people have fond memories of the man and the restaurant that bore his name: Mearle’s College Drive In. So what is it about him and his drive-in that left such a lasting mark on so many?

First of all, Mearle had good business savvy and embodied a work ethic reminiscent of an earlier time. He put in long hours each day, six days a week, and he was almost always decked out in a dressy white shirt and tie. He was a fixture in the restaurant and ran a tight ship. Without question, his restaurant had plenty of loyal customers. If asked why they liked it, one might get several different answers. Some would say the comfort food was tasty, especially the hamburger basket with a generous portion of fries, and fountain favorites like shakes and the “Brown Cow,” a mix of ice cream and root beer. Others would add that it was the friendly wait staff, all female, who treated them like family. Others praised its convenient location directly across from College of the Sequoias. Still others would cite the restaurant’s nostalgic ambiance including the horseshoe-shaped counter and stools, the jukebox, and the old framed photographs displayed throughout. But regardless of the reason, the American Graffiti-style drive-in brought customers in, many of whom have never forgotten the experience.

"...but there’s one man who is not satisfied with remembrances alone. He wants to bring back the glory days..."

And it wasn’t just locals that were drawn to the restaurant. A professional pilot’s association recommended it on their website calling it a “hamburger joint frozen in time.” As its notoriety took off, photographs of the drive-in began appearing on calendars and posters, and even became the centerpiece for television commercials. Movie stars and entertainers sought it out and in 1978, even former President of the United States Richard Nixon and his entourage ordered hamburgers, fries, and milkshakes, receiving personal service from Mearle himself.

Mearle Heitzman sold the restaurant in 1995 to long-time employee, Melissa Ward. Under the new ownership, it stayed open for a time, but struggled, and eventually closed. The Habit Burger Grill took over the building in 2010.

The "Brown Cow" was a popular Mearle's shake, a mix of ice cream and root beer.

Many people talk about the good old days at Mearle’s and are content to live with their fond memories, but there’s one man who is not satisfied with remembrances alone. He wants to bring back the glory days of the restaurant and continue the cycle of memories. His name is Johnny George.

George started planning for a new Mearle’s years ago and now the beginning of his dream is just days away. George is not new to the business world. The 87-year-old entrepreneur has been a businessman all of his life. The not-quite-Visalia-native was born in Selma, California on July 12, 1935, and arrived in Visalia six months later with his parents—and he never left. He loves Visalia, both what the town has given him, and its future path. He sees the Mearle’s project as a way for him to give back. “I want to do what I can for Visalia, the town that has taken such good care of me,” says George.

Even though the project is a George family effort, family members call Johnny the “torch leading and lighting the way.” His plan is ambitious, with a price tag of about $20 million. It will be built on the 7½-acre parcel of land that he owns on the northeast corner of Mooney Blvd. and Ave 264. The new Mearle’s will be the focal point, but it will share space with a gas station, minimart, office buildings and a large outdoor movie screen.

The restaurant will look like the original Mearle’s building, and will be officially called Mearle’s Mooney Drive In. Out of respect for Mearle Heitzman, who passed away in 2016, George asked Marilyn, Mearle’s widow, about the use of the name. She gave her blessing and added that Mearle would have been pleased with this project.

The architect for the restaurant is Larry Lewis, with Susan and Rick Mangini serving as architectural and design consultants. The building exterior will look like the original Mearle’s in color and shape, with a couple of notable changes. The back portion, or east wall, of the building will be two stories and contain offices. There will be an outside seating area, order and drive-thru windows, and plenty of parking.

The interior will have an old style Wurlitzer jukebox, a horseshoeshaped counter and stools, with an ice cream fountain in the center, and a customer waiting area. The kitchen will be in the rear of the

building. Seating capacity inside will be close to 100.

Menus will be similar to the original, with many of the old favorites including an extensive array of fountain treats. Customers will be served using glassware and metal utensils—no plastic.

On the outside east wall of the restaurant, a large 17’x30’ screen will be mounted. Free movies will be shown regularly and Mearle’s will have an order window and serve as the theater concession stand. An event coordinator will be hired to schedule regular activities like car shows and movies.

Johnny George and his family are excited about the entire project, but it’s clear Mearle’s is their favorite part. Even 16-year-old Cris, Johnny’s great-grandson, is excited, saying, “I like how we’re taking something classic and bringing it back.” The restaurant is expected to open in 2025.

On Wednesday, July 12, 2023, at 10:00am, there will be a groundbreaking ceremony on the restaurant site. Not by accident, it is the same day Johnny George celebrates his 88th birthday. The George family would like to extend an invitation for all to come out and celebrate.

The Mearle’s project is updated regularly on Facebook by Johnny’s son, Rollin. Check it out under Mearle’s College Drive In.

The Mearle’s project is updated regularly on Facebook by Johnny’s son, Rollin. Check it out under Mearle’s College Drive In.

4 generations of the George family, L to R: Johnny, Rollin (Johnny’s son), Cris, Sr. (Johnny’s grandson) and Cris, Jr. (Johnny’s great-grandson) pose in front of the site of the new Mearle’s.

Grills Just Wanna Have Fun outdoor kitchen trends

Words by Devon Brown

Minimal and Essential

Mostpeople living in the Central Valley spend a lot of time outdoors with family and friends from spring to summer. Creating a backyard oasis has become essential for many homeowners, especially during the pandemic, when we spent far more time at home. Devon Brown from Charter Oak Landscape shares the latest outdoor design trends and features for this year.

lapitec.com

Keep it Simple

Fads ebb and flow. Our clients want to avoid being tied to an expensive (and expansive) outdoor cooking space. Simple outdoor prep and serving areas fit the needs perfectly. Some designate a spot for a nice grill, others want a sink or refrigerator if their outdoor kitchen is far from the house, and many just want a simple counter space to serve food. Less is more. You can opt to have a custom kitchen space designed and built, yet some beautiful prefab kitchens on the market look completely custom. Lately, we have been enjoying the line from Danver Kitchens.

Go With Your Tastebuds

ooni.com danver.com

Our entertaining styles inform our outdoor kitchen designs, which align directly with what we like to eat. Cuisine-specific requests have been on the radar as of late. Some of my favorites have been pizza and paella. Installing a wood-burning pizza oven is quite a commitment, but the super-efficient Ooni countertop options are great. One of my favorite dishes to eat is paella, so naturally, I am on board with an awesome paella grill setup. A burner and pan combo from La Paella is great for hosting dinner parties. When designing spaces for these portable elements, it is important to keep clutter at a minimum and designate a storage or “parking space” for them when they are not in use.

Playing it Cool

New technology solves an age-old problem: Automated louvered roof shade structures. These let in the light when you want it, provide you with complete shade and rain protection when you need it, and can be equipped with lighting, fans, speakers, sockets, and side panel screens. Quality manufacturers like Brustor have multiple configuration options to fit your space precisely. brustor.com

Volition Hair Co.

117 E Pine St,, Exeter volitionhairco.com

559-592-2634

A laid back luxury salon. Walk out feeling more YOU than ever!

Color | Cut | Extensions

Hosting @zap_with_love permanent jewelry 1st Friday of every month.

volitionhairco

Sequoia Gathered & Grown

20940 Ave 296, Exeter sequoiagatheredandgrown.com

559-725-2164

Open: Thur-Sat

Get farm fresh flowers to go, order a special arrangement for delivery, or stock up on phenomenal local juice and eggs!

sequoiagatheredandgrown

Experience Exeter

Discover

Common Goods

158 E Pine St., Exeter 559-592-2868

New Downtown Exeter location!

Hours: Wed–Fri, 11am-6pm Sat, 10am-2pm

Our shop is filled with a curated collection of modern and vintage goods. Housewares, local made goods, and baby apparel - there's something for every kind of shopper.

commongoodsvintage

By the Water Tower Antiques Succulent Chick

141 S B St., Exeter

559-594-4060

Open daily 10am-5pm

Offering a collection of American oak & pine, houseware collectibles, garden, and so much more. Visit our multi-room location for your next treasure.

bythewatertowerantiques

131 S C St., Exeter 559-799-2272

Wed-Sat, 10:30am-3:30pm

We have a collection of succulent arrangements, old and new garden accessories and an indoor space with home décor and furniture. Workshops available.

succulentchickexeter

WHAT's THE SCOOP

Recipes by Topograph | Photos by Dakota Jacobi

Strawberry ice cream

3 cups fresh strawberries, sliced

4 tablespoons lemon juice, freshly squeezed

teaspoons pure vanilla extract

In a small bowl, combine the strawberries, lemon juice, and 1/2 cup of sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half of the strawberries. Set aside remaining sliced strawberries.

Blueberry Gelato

INGREDIENTS

12 oz blueberries

3/4 cup sugar

2 cups whole milk (2% can be substituted)

1/2 cup heavy whipping cream

1 teaspoon fresh lemon juice

DIRECTIONS

1. Puree the blueberries, sugar, and milk in a blender or food processor until smooth. Strain the puree to remove any blueberry bits, and return blueberry mixture to blender.

2. Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.

3. Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 15-20 minutes.

4. Pour into a freezer-safe container and place in freezer for 3-5 hours before serving.

Strawberries sourced from Visalia Farmers Market

Lemon SOrbet

INGREDIENTS

3 cups granulated sugar

3 cups water

2 1/4 cups freshly squeezed lemon juice

1 ½ tablespoons finely chopped lemon zest

DIRECTIONS

1. To make simple syrup: In a large saucepan over medium heat, combine sugar and water and bring to a boil. Reduce heat to simmer until the sugar dissolves, about 3-5 minutes. Allow to cool completely, or make ahead of time and refrigerate until ready to use.

2. When cool, add lemon juice and zest to simple syrup mixture and stir to combine.

3. Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

4. Pour into a freezer-safe container. Sorbet will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften at room temperature for 10-15 minutes before serving.

Peach frozen yogurt

INGREDIENTS

8 large fresh peaches, peeled and pitted

1 ½ cups granulated sugar

6 cups 2% or whole plain greek yogurt (regular yogurt can be substituted)

2 teaspoons pure vanilla extract

DIRECTIONS

1. Cut three of the peeled peaches into large chunks and place in a food processor with sugar. Pulse until smooth.

2. Add yogurt and vanilla, pulse until combined.

3. Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

4. While ice cream maker is mixing, dice the remaining five peaches and add to yogurt about 5 minutes before finished mixing.

5. Pour into a freezer-safe container. Yogurt will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften for 10-15 minutes before serving.

Serving sizes: Each recipe yields about 2 quarts or 14 half-cup portions.

Equipment needed: 2 quart ice cream maker with freezer bowl (we used Cuisinart) and food processor or blender.

Note: Allow the freezer bowl to freeze overnight before use. Prep in advance may be needed for some recipes.

Watermelon Popsicles

SummerChillin'

Watermelon Popsicles

INGREDIENTS

4 cups fresh watermelon, cubed

2 tablespoons fresh lime juice

Optional: 2 teaspoons honey

DIRECTIONS

1. Combine ingredients in blender and mix until smooth.

2. Pour into popsicle molds and freeze 3-4 hours.

Upcoming Events

July Agenda

JULY

1

Sugar’s Succulents

Sip & Shop

When: 10:00am-2:00pm

Where: Sugar's Succulents

Hosted by: Sugar's Succulents downtownvisalia.com

JULY 2

Exeter Lions Club

Independence Celebration

When: 12:00pm-9:00pm

Where: Exeter Memorial Building

Hosted by: Exeter Lions Club exeterlions.org

JULY 14

Summer Night Lights

When: 7:30pm-10:00pm

Where: Veterans Park

Hosted by: Tulare Board of Supervisors (Step-Up Program) ci.porterville.ca.us

JULY 1

Summer Series

When: 7:00pm-10:00pm

Historic Seven Sycamores

Hosted by: Historic Seven Sycamores sevensycamores.com

JULY 8

Saturday Saturday

Summer Festival Craft Show

When: 10:30am-5:00pm

Where: Visalia Convention Center

Hosted by: INT Events Tickets can be purchased on Eventbrite

JULY 29

Tulare Backyard Brew

When: 5:00pm-9:00pm

Where: International Agri Center

Hosted by: Elysian Brewing internationalagricenter.com

Behind the Scenes

We're honored to be recognized as Small Business of the Year by the Visalia Chamber of Commerce. It gives us yet another reason to push the boundaries of creativity in our beloved community—as you'll see here, behind the scenes.

Published by Topograph LLC, 324 S. Santa Fe Street Visalia, CA 93292

Executive Editor Eric Riley

Managing Editor Monica Fatica

Operations Manager Maria Gaston

Content Editor Marissa Carpenter

Designers Mark Garcia, JJ Fry, Rylie Fox, Lili Mendez

Advertising and General Inquiries lifestyle@tpgrph.com

Sales Office 324 S. Santa Fe Street Visalia, CA 93291 559.471.0700

View this Issue Online visalialifestyle.com

Visalia’s Lifestyle Magazine is published monthly and is distributed via direct mail to homes in Visalia. Additional copies are distributed at various rack and countertop locations around Visalia, Tulare, Exeter, Three Rivers and Kingsburg. Distribution is subject to change. Views expressed in articles and on advertisements are those of the writer and advertiser and not necessarily those of Lifestyle Magazine or Topograph. Every effort is made to avoid errors, misspellings, and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake.

© 2023 Topograph LLC