Lifestyle Magazine November 2022

Thoughts from the Editor

My wife and I have been in a conversation about our roles lately. We’ve been talking about all the jobs, duties, and relationships we are responsible for. The goal of our discussions has been focused on how we might get better at them. It’s been a pretty fun and enlightening consideration.

A few weeks ago, we stayed up late, making a list of our roles together. As she read over my shoulder and helped me begin the hard task of narrowing down which roles are expendable, I found that adding is so much easier than subtracting.

My list began with the most important stuff; Jesus-Follower, Son, Husband, Dad, Brother, Friend, CEO, Colleague, Tottenham Hotspur Supporter (Come On You Spurs!)...and as the list grew longer, the more trivial roles of BBQer, Dog-poop scooper, and On-call-pictureframe-hanger emerged.

It was a revelation to see all the hats one person could wear. I’m sure that I’m not alone in the fact that the responsibilities and impact of my life can feel larger than my capabilities. Piling on more and saying yes seems to be the natural progression of my life.

It’s got me thinking about how I handle my Thanksgiving plate. There are just so many great options; it would be a travesty to not try them all. The green bean casserole has an honored place on my plate, followed by the gravy and mashed potatoes. Turkey tends to be the canvas for a nice helping of stuffing, and additional gravy. I can’t forget the sweet potatoes and cranberry sauce. By the time I’m finished, my plate is heaped full, edge-to-edge.

It’s a familiar sight at 94.8% (not a validated percentage) of American Thanksgiving feasts—“the perennial plate over-filler.” I’m that guy, and it’s a real problem, especially when the tryptophan kicks in and a nap becomes a requirement.

Like my Thanksgiving plate, my list revealed the edge-to-edge nature of all the roles and responsibilities I’ve giddily heaped on.

As I’m heading into this year’s Thanksgiving festivities, I feel a little more aware of my tendencies and the consequences of a plate that’s too full. Yet even with a full plate, I feel deeply grateful for all I have.

Reflecting back on this past year, It’s been a real honor to share the amazing stories of the people, history, food, events, and life all around us. Thank you to our advertising partners. Without you, Lifestyle Magazine would not exist and we would not be able to share the stories of inspiration from our community.

From all of us at Topograph (Publisher of Lifestyle Magazine)—thank you!

I hope and pray your holidays are filled with life and goodness. Just take it easy on the serving size.

Cheers, Eric Riley

Editor

Magazine

Owner

Contributors

Cheryl Dieter

WRITER

Cheryl is a former journalist and mother of five, who recently became an empty nester. She is traveling the world and crafting an exciting life for herself post-divorce. She embraces getting older by accomplishing new things such as recently having her first children’s book published. Her favorite part about writing is engaging with people and discovering their stories.

Natalie Caudle

WRITER

Natalie is a Visalia native and graduate of Fresno State. As a freelance writer, Natalie finds beauty in storytelling and believes freedom is found when living authentically within a community. Though most of her time is spent wrangling animals and her four kids, Natalie relishes everyday moments knowing seasons pass all too quickly.

Terry Ommen

WRITER

Terry has a passion for Tulare County history. Much of his time in retirement is spent researching and writing about the interesting historical morsels he discovers with Laraine, his talented wife of over 50 years. Between history projects and visits with their two grandchildren, the two are on the road or in the air exploring whatever piques their interest.

Jonna Dodge

DESIGNER | PHOTOGRAPHER

Jonna is a Central Valley native who recently graduated from Cal Poly, SLO. She has a creative eye for making things look just right. In her free time, you can find her with a camera in hand, working out, or trying a new recipe. Her true hobby, however, is baking, and she’s known for surprising those around her with homemade treats.

Mark Garcia

DESIGNER | PHOTOGRAPHER

Mark is a multidisciplinary graphic designer from Visalia, CA. He graduated from PLNU in 2020 and started his role as a junior designer at the start of 2021. When he’s not working on design-related projects, he loves playing tennis, taking photos, and riding bikes around Visalia. Mark believes beautiful design makes people happy. His hope is that people have positive encounters with his work.

Monica Fatica

MANAGING EDITOR

After years of working in operations, merchandising, marketing and running her own retail shops, Monica has found her home in the world of publishing. She is grateful to work her dream job keeping Valley happenings top of mind for all its residents. Her brief moments of spare time are spent with family, food (still searching for the best chocolate croissant), her fur babies, and finding the next best bingeworthy podcast.

Amy Castellow WRITER

Amy is a senior lifestyle consultant at Park Visalia Assisted Living & Memory Care. With over 31 years of experience in sales and education, she has served in roles at various organizations, developing a passion for hospitality and service. One of the most satisfying parts of Amy's job is working with families and guiding them towards a decision that is right for them.

A Look Inside

Welcome Autumn! It’s finally “cozy sweater and cool breezes” season. If a freshly made baked treat and hot latte on a cool morning speaks comfort to you, then you’ll want to turn to page 25 to read about downtown Visalia’s newest bakery, Bread Savage. Or maybe a freshly-made savory meal with comforting cocktails makes you warm and fuzzy— head over to Cellar Door to find a welcoming atmosphere serving delightful food early morning to evening. We also share helpful topics for the busy holiday month that include: tips to care for an elderly loved one, adding festive, cozy elements to your decor, and delicious recipe ideas for Thanksgiving leftovers. You’ll read about Marjorie Brandon’s life well-lived and this year’s recipient of her award, Buddy Jones. Our travel and history stories are always good reads, too. We also share ideas for giving back that may enrich your own well being. Finally, we’re especially thankful for our advertisers—they make it possible for us to share Lifestyle with our community each month. Happy Thanksgiving!

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Marissa Carpenter

CONTENT EDITOR

Marissa Carpenter has been a word nerd for as long as she can remember—or at least since clinching her first Kings County spelling bee championship in first grade. She’s happy to employ her University of Chicago editing certificate, her B.A. in English, and her eagle eye for extra spaces. When not slashing through text, she enjoys knitting, playing piano, and driving her husband and two children absolutely bonkers.

Shop it Out

Pay a visit to some of our favorite Valley spots to find a centerpiece, a gift for your Thanksgiving host, or to get a little something for yourself—it's all good, when you shop local.

Naturally Nuts

naturallynutsvisalia naturallynuts.com

At first glance, their storefront is unassuming, but once inside, it boasts plenty of sweet and savory snacks to choose from. It's a one-stop shop for your holiday gifting needs. Owner John Oneto, has been roasting and packaging top quality nuts, dried fruits, and chocolates for over 27 years. Gift farm fresh from Naturally Nuts this holiday season!

Common Goods

commongoodsvintage 2415 E. Valley Oaks Drive, Visalia

After selling vintage items online for nine years, owner Elisha Long opened Common Goods out of her passion for collecting well-made, one-ofa-kind items. She sells modern and vintage housewares, local goods, baby apparel, and vintage clothing.

Mark your calendar for her Christmas + Vintage Market with a special vendor line-up on Nov. 12th from 2pm-7pm.

Olives & Home

olivesandhome 8606 Avenue 280, Visalia, CA Olives & Home is a hidden gem for design enthusiasts! They’ve curated a beautiful collection of European imports, furniture, textiles, home decor, and gift items. Situated in a warehouse environment with a European market vibe, owner Kim or her family-operated staff will greet you with friendly faces and are excited to help find items for your home.

Sugar's Succulents

sugarssuccs sugarssucculents.com

Succulents are the gifts that keep on giving, and you’ll find plenty of options at Sugar’s Succulents. Owner Bre has created a tranquil space where you can plant your own pot, or she can create one for you. Consider these one-of-akind arrangements the next time you need a gift for a hostess, coworker, family member, or friend.

Langley Threads

langleythreads langleythreads.com

Hannah Rice started Langley Threads as a way to offer locally-made, ethical clothing. She's passionate about sourcing fabrics to ensure the entire garment-making process is created by people who are paid a fair wage. To wear her clothing is to dress for the benefit of others. You can often find her mending and creating at her shop in downtown Exeter.

Story by Lifestyle Staff

the Way We give

Helping others is an essential ingredient of life. It takes one person to make a difference. Starting a gratitude journal helps to recount your daily blessings.

Appreciating the good we have reveals how much love we have to give and motivates us to give back. Giving back can contribute to your well being and can also be done simply—with your time, your words, or your presence.

Clean up our community by picking up trash and

Donate to a food bank.

Help sort, prepare, or distribute food at a shelter.

Donate gently used or new items.

Service to others is the rent you pay for your stay here on earth.

your time at a homeless shelter.

animal rescue organizations.

Feed or walk dogs at the shelter.

Muhammad Ali

Artistic Endeavors

Story by Natalie Caudle | Photos provided by Center for Spiritual Living

Every fall, the Marjorie Brandon Award is presented by the Center for Spiritual Living, in conjunction with the Brandon-Mitchell Gallery, to one local artist who demonstrates exceptional talent in their craft. The award was partly inspired by Marjorie Brandon and as a result, named after her. She was a member of the center and community contributor who passed away this year on August 9, at the age of 109. She is fondly remembered by the center’s members as a petite woman with a sparkling and adventurous spirit who was always up for adventure and learning new things. In the words of those who knew her best, "She was a treasure."

Marjorie was a transplant to the Valley. Growing up in Los Angeles, she moved to San Francisco, eager to find work and begin an independent life. Having spent her only money on a red hat and shoes, Marjorie successfully landed a position where she met her future husband, Elmer Cord. Soon after marrying, Marjorie and Elmer left their home in a water tower and moved to Three Rivers, where they built a house designed in the popular mid-century modern style. “It was beautiful…bringing the beauty and sound of the rushing river into the interior of the small, modern, glass-fronted structure,” remembers Sue Garber, Marjorie’s niece.

Unfortunately, Elmer passed away 12 years after the couple was married. Marjorie later moved to Visalia, meeting local citrus farmer Frank Brandon at a square dance. Frank and Marjorie married and moved into an antique Victorian house in Exeter, where Marjorie was able to begin life anew as a wife and a stepmother to teenage boys.

Honoring Marjorie Brandon and her award recipient, Buddy Jones.

Late local artist, Marjorie Brandon.

As a sculptor, he refines discarded pieces of wood and creates one-of-a-kind works of art.

After three decades of teaching, Marjorie retired and explored her passion for art, dabbling in acrylics and watercolors. Marjorie studied under local artist Abby Rubinstein, where she developed her technique. Having traveled to multiple countries on an international art trek, she returned ignited with a unique love for collages. As a result, Marjorie began to expand her craft, teaching classes, holding workshops, and sitting on art boards. At the vibrant age of 91, Marjorie created 10 collages, one for each decade of her life, telling her story through the beauty of art.

The 2022 Marjorie Brandon Award winner is Buddy Jones, an artist who has honed his skills in woodcarving and percussion. As a sculptor, he refines discarded pieces of wood and creates one-of-a-kind works of art. Buddy’s most recent sculpture sits on the corner of Main and Church Streets, where he has brought life back to an old tree stump through his exceptional craft.

In addition to wood carving, Buddy brings creativity to the local community through his drumming talent. Buddy currently leads a drum circle at the Heritage Cultural Foundation and on any given Thursday evening during the Downtown Visalia’s Certified Farmers Market. Additionally, he devotes his time to serving his community through the Boys and Girls Club, the Arts Consortium, and his organization Buddy Jones & Friends, which is devoted to embracing cultural diversity.

As a contractor, Buddy worked diligently in creating a train depot in Allensworth State Park. This endeavor facilitates historical tourism and celebrates the contribution of black leaders in the community.

Buddy continues to carry the legacy of Marjorie Brandon and honors the imprint she left. Marjorie was not only an artist, but a teacher and mentor; her passion for life and beauty continues to live on through the artistic endeavors of Valley crafters and makers.

2022 Marjorie Brandon Award winner Buddy Jones stands with one of his sculptures in downtown Visalia.

CARING for those you love

Story by Amy Castellow

As life’s seasons shift, the holidays can take on a new meaning and become an opportunity to make new memories with your loved ones. However, if you’re caring for an elderly parent or loved one, celebrating during the holiday season can fall flat or not be a priority. There are ways to make the most of the holidays in this difficult season, even as a caregiver.

Decorating the Christmas tree together can be such a fun tradition. But when your parent's physical limitations make it more difficult, it can feel like you should stop altogether. Before you decorate all alone, consider how you can adapt your traditions so your loved one can participate.

Instead of buying a full-size tree, setting it up, and decorating it, consider getting an artificial mini tree or decorating a mantle or corner of the house that's easily put up and taken down. Don't forget all your favorite ornaments!

Mini polaroid cameras are perfect for taking pictures that your loved one can instantly keep. Alternatively, use a printer that can print photos directly from your phone.

This is also a great opportunity to look over old family pictures together, too.

Caring for a loved one can be challenging, especially during the busy holiday

full of family and work responsibilities. Scheduling time for self-care can

the

Engaging the help of professionals can also reduce your stress. The team at Park Visalia is always available to answer your questions about caring for your loved one and

of a senior living community.

Social interaction provides many health benefits to seniors. Having family gather at your parents’ home can bring joy to your loved one. If you can’t gather at your loved one’s home, make sure that your gathering place can accommodate them. It should include a comfy place to sit (at the center of everything) and a quiet place to nap.

If mom or dad needs the assistance of medical devices, create a checklist before picking them up, so that nothing is missed (ie. breathing aids, medications, monitors).

It's in the Dough

BREAD

Story by Lifestyle Staff | Photos by Topograph

THE BREAD SAVAGES

Our community will welcome a new bakery to Downtown Visalia this month: Bread Savage. We had the opportunity to sit down with owners Brooke and Chase Darwin to learn more about their mission and how their venture came to be.

Q: Can you share a little about yourselves and your journey to opening up your shop? Is this a solo or family venture?

A: Chase and I were living in LA, working in the film industry right before the pandemic hit. I had just finished filming a pilot that we were about to pitch to studios when everything shut down in March of 2020. Over the pandemic, Chase took up cooking and I baked my little heart out. It was a creative outlet and distraction at first, but we had so much focused time to hone our skills. This year, we started throwing around the idea of opening a bakery. I joked that I could run a pastry truck and park outside of the studios early each morning and make a killing. It was around that time that my brother in-law Tate (who is the Executive Chef of Cellar Door) presented us with the idea of joining his team and opening a bakery. It was an opportunity to bring our creative vision to life, but with the support of four other people, (there’s six of us total.) So, this is a family venture and then some!

Q: How did you come up with your business name?

A: I actually had a long list of names but brought my top three to the meeting, and it was the one the group voted for. It’s a bon mot (if you will) on Fred Savage but also, everything we bake is rough yet decadent. We’re a French bakery, but we’re also breaking rules and embracing the rough edges.

A: I’ve been surrounded by great bakers and cooks all my life, so when I go out, I’m really going for the atmosphere. I wanted the shop to feel cozy and timeless, with thoughtful modern touches. I’ve sourced a lot of our furniture pieces secondhand and either restored or completely remade them. Our counter is probably my best find ever; it’s about 100 years old and was from a shop that operated in Three Rivers for 30 years. There is a quiet confidence in embracing older,

often imperfect things and I think our wild pastries have that same feeling. Our cakes are rustically iced, our pastries are flaky and nonuniform. We’re more concerned with how things make you feel, than how perfect they look.

Q: What do you love most about baking?

A: It’s like edible art. For Chase and I, art and food are at the center of our world. When you bake, you are combining science with creativity, and the final result is something that can literally be devoured.

Q: How would you describe your shop, its atmosphere, and its mission?

1. ORANGE CINNAMON BUNS

A take on the cinnamon roll—with layers of cinnamon sugar and orange zest, topped with maple cream cheese icing.

Combine Thanksgiving with campfires and you get a perfect pairing in our pumpkin pie with homemade marshmallows—we highly recommend toasting the top with a kitchen torch.

(Pronounced hahll-AH)

A ceremonial Jewish bread, often served on Friday (Shabbat dinner). Similar to brioche; makes an incredible French toast.

Mini challah buns, perfect for Thanksgiving dinner.

Q: What items will you sell on a regular basis? Any specialty items?

A: Well, we’re a French bakery, so we’d be remiss if we did not have fresh croissants and danishes on hand. Our homemade pop tarts have become a hit, so those will probably have a permanent spot. We’ll also have a small variety of rustic sourdough, challah, and other breads, and then rotate other pastries in as we learn what Visalians are most drawn to. So come in and let us know what your favorites are!

Q: Are you able to take orders that are customized?

A: We’ll definitely take custom orders when we can that can be picked up at the shop.

Q: Anything else you would like to share with us?

A: We’re really excited to get to know our new community and are grateful for the support we’ve received so far. Looking forward to having everyone in!

breadsavagebakeshop

110 W. Main St., Visalia

We’re a french bakery, but we’re also breaking rules and embracing the rough edges.

–BROOKE DARWIN

Thanks to the veterans in our community, we can each enjoy more freedom to live life to the fullest. We’re proud to serve our local heroes through expert specialty care and easy access to advanced services, from the latest imaging technology to minimally-invasive treatment options, all close to home. The team at Adventist Health Tulare is passionate about providing high-quality and convenient care to those who have served and their families. It’s a small way we can give back and help make our community stronger.

Cellar Door

Story by Lifestyle

Photos by

The "pandemic pivot" aptly describes how businesses adapted and stayed afloat during the ever-changing “new normal” brought on by the 2020 pandemic. Many businesses were challenged to find creative ways to serve their customers during the restrictions, including downtown Visalia’s music venue, Cellar Door. Co-owner Amy Dwelle shares that prior to the pandemic, they only served bar-style food. But once the pandemic hit and shows were halted, they quickly built a kitchen to serve the community in a broader capacity.

In 2018, Marc and Amy Dwelle, along with Ryan Sullivan, purchased the music venue from local educators Dan and Denise Littleton, who operated Cellar Door for over 13 years. Soon after the acquisition, they partnered with Tate Darwin to run the bar and food portion of the operation. Tate attended culinary school in New York, where he was a bartender before running the bar program at local spot Jack & Charlie’s. They also put plans in place to strengthen the music side of the business, ensuring it would be around for years to come. Little did they know (along with the rest of the world) that in a few short years, venues would be shuttered due to the pandemic.

Open for Business

Fast forward to today, and Cellar Door has quickly built a reputation for serving up some of the most flavorful food dishes around town, no matter the time of day. They open their doors from 7am-noon serving up lattes, bagels, and other specialty baked goods. From noon-2pm, they offer a rotating lunch menu with sandwich options including sausage and pepper or classic roast beef. But their dinner menu is where they really shine: a few of our favorites include a savory soup made with pumpkins and tacos made with tender chuck roast—both bursting with the kind of flavor that comes only after perfect braising and patient simmering (the soup cooks for seven full hours.) Their cocktails are made to an equally high standard, using freshly squeezed fruit and herbs. Executive Chef Tate shares, “We source our ingredients locally, always fresh, and aim to honor our farmers by using minimal ingredients to bring out the natural flavors of the food.”

Finding a flavorful twist on an old classic in downtown Visalia. Meet the new Cellar Door.

The Cellar Door crew is most passionate about creating community and getting to know everyone who walks through the door. They also seek to establish an environment where people can relax and enjoy their meal without feeling rushed. Tate says, “When we reopened, we created a menu offering farm-to-table, food-centric, and tapas-style options with the purpose of sharing amongst each other.” He also explains that serving food until 10pm is an important element of offering quality options for families who want more than just fast food after their kids' late sports games or school events. Their message to “enjoy food” is encouraged beyond the restaurant through the small library of culinary- and libations-themed books they’ve acquired—some donated by customers who are now friends. Visitors can check out a book the old-fashioned way, using a library-style card in a sleeve, fastened inside the first pages.

A Family Affair

Describing themselves as a family-run operation is not an overstatement. Marc and Amy’s son Max supported operations at the start of the pandemic by learning the ins and outs of the kitchen from Tate. Amy shares proudly that he is now their sous-chef and has become an expert in his own right, calling out when recipes need to be adjusted or tweaked. Tate’s brother and sister-in-law, Chase and Brooke, bake all of the breakfast pastries.

When dining or enjoying an afternoon drink or nightcap at Cellar Door, you’ll find good tunes and made-to-order savory and seasonal dishes, in an eclectic and warm environment with some grit—just as one would expect from a well-worn and nostalgic building. However, behind the great food are people who are not only passionate about creating one-of-a-kind recipes for their community, but are equally invested in bringing people together to enjoy the food that features abundant produce from our own Central Valley.

cellardoor101

When we reopened, we created a menu offering farm-to-table, food-centric, and tapas-style options with the purpose of sharing amongst each other.

Tate Darwin

Executive Chef Tate Darwin, sous-chef Chase Dwelle, and co-owner Amy Dwelle.

LIGHT AT THE END OF THE TUNNEL

The Lemon Cove railroad depot in 1908 with a Visalia Electric railroad car in front. Note the electrical lines above the car.

Railroads in Tulare County have a long and rich—and mostly positive—history. For many people, when the railroad arrived in their community, it was seen as a good omen and was considered to be the golden ticket to prosperity. But as with many ventures, as time passes, problems arise, excitement wanes, and the feelings of joy are tempered with the realities of life. Such was the case for the rail industry.

Trains first appeared in Tulare County in 1872 when track-laying crews from the Central and Southern Pacific Railroad Companies met near what became the town of Goshen. Visalians were happy that the railroad had finally come to the county, but deeply disappointed that the line did not pass through the county seat. This slight to Visalia caused the railroad its first local public relations problem. The line was soon fully acquired by the Southern Pacific or “Espee” as it was called. In 1880 an incident captured the world’s attention: The railroad initiated an eviction action against settlers occupying railroad land in the Mussel Slough district of then-Tulare County (now Kings County) and it went terribly. The confrontation turned violent and when the deadly shootout was over, seven men were dead. The incident left long-lasting scars on the Espee’s reputation.

Story & Photos provided by Terry Ommen

A decade later, more problems arose for the company when it experienced a series of violent train robberies and attempts. Armed men ransacked trains, sometimes detonating explosives and stealing valuables, often killing people in the process. The long and often unsuccessful hunts for those responsible left the public questioning the company’s ability to care for passenger safety and protect valuable cargo.

About the same time, more complaints came in about the Espee’s unreasonable shipping rates. Critics argued that without a competing rail service, the Southern Pacific had no competition in the county and could therefore charge whatever they wanted for freight hauling.

Almost three decades later, a competing line, the Santa Fe Railroad was welcomed to the county, but soon the warm welcome turned cold. Within a year of arriving, the Visalia Daily Times newspaper slammed them with a blistering editorial titled “Mighty Poor Railroading.” Their lengthy attack focused on what the newspaper called a “very unsatisfactory” passenger timetable schedule. Shortly thereafter, the company was criticized over the lengthy train stops that blocked well-traveled roadways.

But it was the number of serious train accidents that brought unwanted attention to the company. In 1912, a speeding Santa Fe locomotive near Sultana smashed into a horse and buggy driven by John DeFehr. DeFehr’s widow brought a successful wrongful death lawsuit against Santa Fe and received a $12,000 judgment. The extensive newspaper reporting of the crash and trial heaped considerable scorn onto the company.

In 1916, a Tulare rancher named Joe Williams became another fatal accident victim—this time near Lindsay—when his horse and buggy were struck by a Santa Fe passenger train. The rig was dragged 100 feet. The Lindsay area witnessed two more train wrecks and one more fatality, all within a short time.

Smaller railroads in Tulare County were also vulnerable to problems and criticism. The Visalia Electric Railroad (VERR) incorporated in 1904, was a small line, using the Southern Pacific tracks linking several communities like Lemon Cove, Visalia, Farmersville, and

Exeter. It used electrical power for locomotion—all generated by the Mt. Whitney Power Co. Electrical power lines, which were erected along the route to provide a constant flow of current. When the new technology was introduced, there was tremendous optimism for yet another passenger and freight service. The Visalia Delta applauded its arrival, reporting, “The whir of the electric trolley sounds like music to the Visalia man who is interested in public progress.”

But almost immediately, the beautiful music went off-key. On its 1908 inaugural trip to Exeter, the train, filled with railroad officials, struck a buggy driven by Mrs. J.W. Clark as it crossed the tracks on Garden Street near the Visalia depot. The woman failed to hear the nearly silent train approaching, and the “motorman” operating the train failed to ring the bell. No one was injured, but the trip was delayed as parts of the buggy needed to be dislodged from the railcar.

The year was off to a bad start for the small electric line.

Railroad accidents were not uncommon. Here is the scene of the 1914 Southern Pacific wreckage east of Visalia.

IN 1901, FRANK NORRIS WROTE A FICTIONAL NOVEL CALLED "THE OCTOPUS" THAT CRITICIZED THE RAILROAD—IT WAS INSPIRED BY THE MUSSEL SLOUGH INCIDENT.

A few years later, David Scott, a VERR conductor, was killed in a gruesome accident near Lemon Cove. Scott climbed on top of the big electric engine he was operating, and he touched a 3300-volt electrical line. Newspaper reports described the gruesome electrocution of Scott in great detail. He left behind a wife and 15-year-old daughter. Responsibility for the accident was placed with the VERR.

Even the very small, short-lived Visalia-Tulare Railroad Co. had its share of problems. In 1887, a group of investors led by Visalian Jasper Harrell, had a plan to build a small railroad commuter line between Visalia and Tulare. It would make travel between the two towns quicker and easier. For about a dozen years the train carried passengers back and forth, but was never financially successful. In 1900, the venture ended dramatically. On May 5th at about 7:30pm on its way to Tulare with 35 passengers, the little locomotive struck a cow that had wandered onto the track. The animal was cut in half by the impact, and the little engine somersaulted off the track. Crew members and passengers were thrown from the train and suffered injuries, but miraculously no one was killed. The engine was damaged beyond repair. The accident proved to be the coup de grace for the little line, forcing it to cease operations. But the distressing story of the bovine’s encounter with the Visalia-Tulare Railroad Co. lingered for years.

Without question, the railroads of Tulare County helped tremendously in the development of the county, but the paths of these iron horses were riddled with derailments.

The accident scene of the Visalia-Tulare Railroad in 1900.

Potato Waffle Stack

Ingredients

2 tablespoons vegetable or avocado oil

1/4 cup milk

2 large eggs

2 1/2 cups leftover mashed potatoes

2-3 tablespoons chopped chives, plus more for garnish

1 cup shredded cheese of your choice (monterey jack or cheddar work best)

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

stuffing

ham and/or turkey

cranberry sauce

cooked to your liking (over-easy egg used here)

gravy

Leftovers

Mashed potatoes

or turkey

sauce Gravy

Directions

1. Preheat the waffle maker and grease with cooking spray.

2. In a bowl, whisk together the oil, milk, and eggs. Add the mashed potatoes, chives, and cheese, then stir until combined.

3. In a separate bowl, mix flour, baking powder, and baking soda. After mixing, gently fold dry ingredients into the potato mixture.

4. Scoop about 1/2 cup of the mixture (or enough to fill your waffle maker). Spread evenly into waffle maker.

5. Close the lid and let bake until golden brown and cooked through. This will take longer than making a regular waffle (about 5 minutes).

6. Place the waffle on a serving plate and repeat this process with the rest of the potato mixture.

Note: Try to resist opening the waffle maker before it is ready, to allow for easy removal and to keep the waffle whole.

Assemble—Top Your Waffle!

1. Take your waffle and place the leftover stuffing in an even layer over the waffle.

2. Layer on the cranberry sauce.

3. Next, stack your meats.

4. Place your egg on top of the sliced ham and/or turkey.

5. Drizzle with the gravy and sprinkle the extra chives on top!

small leftover sweet potatoes

yams,

tablespoons olive oil

Salt and pepper to taste

cup goat cheese, room temperature

1 tablespoon fresh or 1/2 tablespoon dried herbs (thyme, rosemary, and oregano work best)

cup chopped pecans (or nuts of your choosing)

Leftover cranberry sauce

Honey for drizzling

Sweet Potatoes

Preheat oven to 425F.

2. Slice sweet potatoes into 1/4-inch rounds. Mix two tablespoons olive oil with salt and pepper to taste, then toss mixture with sweet potatoes, coating thoroughly.

Spray baking sheet with cooking oil then lay potato slices in a single layer on the sheet.

Place sheet on middle rack of oven and bake for 10 minutes. Flip slices over and bake for another 10 minutes or until just golden brown and slightly crispy.

Whipped Goat Cheese

Sweet Potato Goat Cheese Bites

goat cheese to come to

goat cheese and freshly chopped herbs to a bowl and mix until smooth.

Gather

chopped nuts,

sauce, and honey.

each potato round with approximately 1/2 teaspoon herbed goat cheese mixture.

Place a dollop of cranberry sauce onto the goat cheese.

Sprinkle with chopped nuts and drizzle with honey.

be served warm or cold. Enjoy!

warm-up

Invest in your faux leafy greens and a statement vase. They will last all year and can be added to for the holidays.

Add shearling in a new piece of furniture like this chaise!

Curated by dlb design

A well stocked bar cabinet always includes a good bourbon, a good vodka, and a good tequila.

As the days get shorter, consider adding dramatic sconces like this one with long delicate antique brass chains. Jewelry for your wall!

We love these vintage refillable candles. Start with a fall scent and then burn, baby, burn! Once it's gone, order a winter scent to make it through the rest of the season.

Serve up your favorite drink to share!

Spice up your fireplace with a set of andirons! They bring in a touch of sophistication.

Soften seating areas with comfy throw pillows in a variety of patterns and muted colors.

In the

Story by Cheryl L. Dieter Photos by Rion Groh and Cheryl L. Dieter

I was seeking a funky 70s vibe imbued with the essence of an upscale 21st century Santa Cruz when I stumbled upon Port Townsend, Washington. Turns out, it’s the perfect jumping-off point to explore Puget Sound. Along with an elaborately carved 20-foot totem pole, this hip town features trendy boutiques, boat crafting, and farm-to-table eateries. Though I’m here to catch the car ferry to Whidbey Island, I stay longer to purchase my first leather cowboy hat and caress the cashmere sweaters on display at Mad Hatter. I catch the next ferry instead.

The ride over to Whidbey, one of the largest islands on the Salish Sea, is exquisite. On the twenty-minute ride, the calm waters almost rock you to sleep, and if you’re lucky you may just spot a pod of porpoises, seals and even a sea otter or two. Whidbey is packed with “Seattleites” during the summer, but during the off-season, it turns into a quiet enclave reminiscent of Martha’s Vineyard, with converted barns turned into mom-and-pop cheese shops and fresh pie and homemade ice cream emporiums. One of my favorites is Greenbank Farm, which also offers up beautiful gardens to stroll through. And be sure to try the blackberry lavender handcrafted ice cream at K&R Farm. On this island are farmsteads, u-picks, and farmers markets galore.

A 20 foot totem pole in Townsend, Washington.

Just a few miles' drive from the Coupeville Ferry you will come to the town of Langley. With cute stores, microbreweries (try Double Bluff Brewing Co.), and art galleries/gardens it’s a good starting location for your island adventures. Langley also has a lovely park with statues facing the sea, and if you spot a whale, ring the “whale bell” to encourage others to view these magnificent creatures. Tucked five miles away on Penn Cove is a wonderful, 100-year-old cabin lodge and restaurant called Captain Whidbey. Meander along the dock, drink in hand, as you wait for a dinner that is sure to be flavorful and fresh caught. In Oak Harbor, The Riverside Cafe has standing-spoon-thick chowder and the best fish and chips you will ever eat.

There are many state parks dotting the island, some with camping facilities. Fort Casey with its gunnery and lighthouse is a favorite. But it is Deception Pass, the most visited Washington State Park, that captivates. Take the time to park and walk over the double-arch steel bridge and marvel at the beauty around you, including a never-disappointing, perfect sunset. If you are lucky enough to be visiting in May, the Meerkerk Gardens is a must see. Every variety of rhododendron is planted along carefully groomed trails with a gazebo that overlooks the island’s coastal waters.

Another locale to check out is Anacortes—it’s a little more rough and tumble than Langley, but still manages to hold its own. Rent a bike and follow the Tommy Thompson Trail. The former railroad track has been turned into a beautiful bikeway that runs 6.6 miles both through and out of town. We saw seals and otters while crossing over the bay during our ride, too. The trail is also a great place for bird watching. Catch a meal at Anthony’s, served with waterfront views before you embark for several of the smaller islands.

Deception Pass, the most visited Washington State Park.

The 100-year old restaurantcalled Captain Whidbey.

We ferried to San Juan Island for a great day trip. The Whale Museum here has interpretive exhibits about whale families that make their home in the area. The Sculpture Park is also a good bet, as are any of the whale-watching tours. The island is packed with hotels and in the summer, you can expect to pay a pretty penny. But if downtime is what you’re after, then book a couple of nights at the Hotel De Haro, which overlooks the marina.

After a week in the islands, we headed back to the mainland, where we ventured north to Lake Crescent, staying at the Lake Crescent Lodge, a magnificent historic National Park lodge. It was here that President Franklin Roosevelt, after visiting, decided to establish Olympic National Park to preserve this scenic wonder for future generations. You can choose a modern room with all the amenities, but we decided to stay upstairs and experience bygone days while sharing a bathroom with other guests. Open the shutters, and the lake unfolds with the deepest and clearest waters I have ever seen. Canoes are also available for rent. Another option is taking a short hike through the rainforest up to Marymere Falls, where the flora and fauna are lush as velvet. After the hike, drinks on the hotel’s lanai are in order. It’s a great way to spend the late afternoon while waiting for the dining room to open for dinner. After leaving Lake Crescent we headed to Hoh Rain Forest. Be prepared for a wait of thirty minutes or more to get into this National Park. I recommend taking a hike with a forest ranger in order to optimize the expense and make learning about the rainforest fun—no matter your age.

Northwest Washington is an area that stays with you long after you leave. With spectacular scenery, abundant wildlife, and charming towns that welcome you with open arms, this is a vacation worth taking and a place you will want to explore again and again.

This is a vacation worth taking

Marymere Falls where the flora and fauna grow lush.

and a place you will want to explore again and again.

A clear day at the marinain San Juan Island.

Lake Crescent Lodge, a magnificent historic National Park lodge where President Roosevelt once stayed.

Worth Celebrating

Kaweah Health Urology has joined with Keck Medicine of USC.

suffered from one of these illnesses, you know they can be serious and require immediate attention. Youʼll also be glad to know that Kaweah Health has formed an alliance with Keck Medicine of USC.

USC Urology is consistently ranked among the top 10 in the country by U.S. News & World Report for high-quality urology care. These board-certified urologists are leading experts in the field, bringing with them the latest in diagnostic and treatment techniques. If you think you are dealing with a urological illness, talk to your doctor or call us at (559) 624-4026.

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