Lifestyle Magazine May 2026

TIME FOR MOM TO UNWIND

Give the gi of relaxation

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Food & Drink

Clarity in your estate plan today can prevent conflict, delay, and court involvement tomorrow.

A Word From The Editor

When we first began our journey with Lifestyle Magazine, we launched with a community favorite: the Food & Drink issue. Now, a year and half later, we’re on to our third tribute to the flavors of the South Valley. We are incredibly proud to highlight the local spots, secret recipes, and passionate people that make our community so delicious. We’ve put a lot on our plate this month, and we think you’re going to savor every page.

Speaking of plates, there is nothing that fosters connection quite like sitting around a table and sharing a meal. It is in that spirit of community and connection that we are thrilled to announce we are expanding our table here at Lifestyle.

Josh and Kelsey Ormonde have long been pillars of the South Valley, serving as shining examples of what it means to contribute to one’s community in more ways than one. We are honored to announce that they have officially joined us as co-owners of Lifestyle Magazine. We are beyond excited for the immense value and fresh vision they’ll bring to this cherished publication. We truly can’t wait for you, our readers, to experience the new things we’ll be "serving up" together!

Be sure to flip to page 10 to learn more about the Ormondes and their heart for this community.

SAM JUSTICE

Co-founder | Root Creative Marketing

Creative Editor | Lifestyle Magazine

STEPHANIE STEELMAN

Co-founder | Root Creative Marketing

Executive Editor | Lifestyle Magazine

Sam Justice CO-OWNER CREATIVE EDITOR

Chelsi Stark EDITORIAL & ADVERTISING COORDINATOR

Sue Burns CONTRIBUTOR

Contributors

April 2025 May 2026

Stephanie Steelman CO-OWNER EXECUTIVE EDITOR

Daniel Borgatto GRAPHIC DESIGNER

Terry Ommen HISTORIAN

Josh Ormonde CO-OWNER

William Yamauti GRAPHIC DESIGNER

Carly Vagim PHOTOGRAPHER

Have a story to share? From local makers to meaningful moments, we love collaborating with creatives who can capture our community. Scan the code and get in touch!

Kelsey Ormonde CO-OWNER

Danielle Nederend CONTENT EDITOR

JacobiStephenson PHOTOGRAPHER

They say the best conversations happen around the dinner table, and this month, our table just got a little bigger. As we dive into our annual Food & Drink issue, we are thrilled to introduce the newest ingredients in the Lifestyle Magazine recipe: Josh and Kelsey Ormonde. As partners, parents, and passionate locals, the Ormondes bring a fresh energy and a shared vision for the future of our community. We sat down with the duo to talk business, family, and, of course, their favorite local eats. Pull up a chair and get to know the new contributing faces behind the next chapter of Lifestyle.

1. Let’s start with your roots. Where did you both grow up, and how did those hometowns shape who you are today?

• Kelsey: I grew up here in Exeter, and I think that’s a big part of why I design the way I do. There’s this mix of grit and heart here in the valley. People work hard, but they also really care about home and maintaining a family's legacy. I spent my twenties traveling the world to every corner and seeing how other demographics live their lives. While traveling, I became so obsessed with architecture and how a space can evoke a new feeling, so I’ve always been drawn to creating spaces that feel lived-in, layered, and personal. It taught me to see potential and happiness in every part of life.

• Josh: Born and raised in Visalia, I’ve watched this town grow from farmlands to suburbs and shopping centers. Seeing that transformation firsthand has been incredible. Growing up here gives you a certain kind of perspective; it instills a sense of pride and a commitment to the high standard of work this area is quietly known for. When you truly understand what this community represents—hard work, independence, and determination—it keeps you grounded, but it also leaves you hungry to do more.

2. Kelsey, you’ve made a major mark on the local scene with Sanctuaire Interiors. What was the inspiration behind starting the design studio and opening the brick-and-mortar shop?

• Kelsey: Honestly, it started with frustration, but in the best way. I felt like there was a gap between beautiful, high-end design I saw around the world and what was actually accessible in our area. I wanted to create something that felt inspiring but also approachable, a place where people could walk in and feel something. Sanctuaire was built around the idea that your home should be your sanctuary, but also a reflection of your individual and beautiful life, your story, your chaos, and your calm. The shop just became an extension of that; it's like stepping into one of our projects in real life.

3. Josh, you have an extensive background in real estate. How does that expertise complement the work you do together in design and now with the magazine?

• Josh: Real estate—the real version, not the social media acting—is a relentless daily grind. It pushes your boundaries and taxes you mentally, but it’s the best industry for learning how to be your own boss and build something from nothing. And how to truly listen to what the people you’re working with or appealing to want and need. It taught me how to keep getting back up after being knocked down; how to thrive in adversity. It’s taught me how to enjoy the struggle.

I’ve been able to apply all of that to building Sanctuaire Interiors with Kelsey. And now I’m taking that same entrepreneurial drive and focusing it on Lifestyle. While we’ve spent the last few years building a specific reputation and brand at Sanctuaire, the magazine is about honoring a community staple that’s already been here for two decades, and making it something that will be here for decades to come.

4. Entrepreneurship is a family affair for you. What is the most rewarding part of running multiple businesses as a husband-and-wife team?

• Kelsey: The best part is that we’re building something that’s ours, together. It’s not always rainbows, like some may think. There are a lot of late working nights turned early mornings, hard conversations, and “divide and conquer” days, but there’s also so much alignment and joy in what we’re working toward. We are so happy to have each other in this; it has taught us so much about ourselves, each other, and our marriage. Our boys get to witness it all firsthand, too. It's never easy, but it's incredibly rewarding. They’re growing up watching us create, problem-solve, and go all in on something we believe in. That’s really special to me.

• Josh: Honestly, it’s the shared journey. Building something can be an incredibly lonely experience; it often feels like no one else understands what you’re dealing with. But even if we go all day without seeing each other, we come home and know exactly what the other is feeling. Our responsibilities are different—you definitely don't want me designing your home—but our ambitions are so aligned that a win for one feels like a win for both. We are fuel for each other’s fires. People spend years searching for the right business partner; I married mine. It’s a cheat-code.

5. What drew you to become partners at Lifestyle Magazine? What do you hope to bring to the readers in the coming years?

• Kelsey: For me, it was the opportunity to create something that feels truly layered, personal and beautiful for our community. Not just visually, but in the way it’s experienced, much like our design projects. I want it to feel intentional, where every story, every feature, every detail has depth behind it. Something you can slow down with, feel inspired by, and maybe even see your own life reflected in. There’s so much richness in our Valley, and I’m excited to help bring that to the surface in a really thoughtful way.

• Josh: I’ve followed Lifestyle since its early years and have always loved the power of media—the ability to tell a story and position a brand correctly. I take a lot of pride in showcasing our businesses and brands, whether that’s at our design studio, our retail store, or one of my real estate listings. Lifestyle has always done that in the print space, and there’s a real synergy there with everything we do. Sam and Stephanie at Root Creative have done an incredible job continuing what the magazine represents since they took it over. We’ve worked with them for years, so being partnered with them now on this is really exciting for us. We all see how much potential is here, and want to provide more value to our readers and better growth for the local businesses that partner with us. My mind hasn’t stopped racing about it. I have big plans.

6. This is our Food & Drink issue! When you’re taking a break from work and the kids, where do you do and what is your go-to order?

• Kelsey: Honestly, I’m probably at Sunny Hyde Up! Yes, we designed it, but I’ll be the first to say it's the food that completely steals the show! The chicken tacos with the handmade blue corn tortillas? Unreal. The bread pudding is so good I dream about it and I don’t know what they put in that grilled chicken Caesar salad dressing, but it's my go-to. I keep saying I should get the recipe after designing the space… but until then, I’ll just keep showing up with friends and family and ordering it on repeat.

• Josh: I’m with Kelsey on Sunny Hyde Up—the food and the vibes are great. But I love a Friday happy hour at Salty Walrus: good owners, great energy, and always a solid crowd. If I want something a bit more nostalgic, I’ll head to The Vintage Press for a steak and an Old Fashioned. With the piano playing, it’s just an atmosphere I love to lose myself in. That said, if I can find a spot with killer tacos and a game, I’m all in.

7. If you were designing the "ultimate" home bar or dining room, what is one must-have element every host needs?

• Kelsey: Ambience, always. You can have the most beautiful table or bar setup, but if the lighting is off, it falls flat. I’m big on layered lighting. From sconces, lamps, cozy seating, any materials that feel rich and inviting. Also, a space that encourages people to linger. The best nights happen when no one’s in a rush to leave.

• Josh: I’m a big fan of an old school speakeasy, whiskey lounge vibe. Those spaces are uniquely private even when they’re public—you can be part of the moment or inconspicuous to it. I love dark, moody environments that make you want to stay a while, tell stories, and enjoy the company. There’s no reason your home can’t have that same feeling.

8. With several businesses and a family to manage, how do you spend a typical "unplugged" Saturday with the kids?

• Kelsey: “Unplugged” is aspirational for us, but we try to keep it simple. I like slow mornings, coffee in bed, maybe a little neighborhood walking, and just being present, not rushed. I’m not trying to over-plan everything. Sometimes it’s running errands together, sometimes it’s being outside, sometimes it’s still some light working together on the couch (because we never truly turn it off). Those are usually the best days.

• Josh: We keep it as low-key as possible: phones away and computers off. It’s usually takeout or steaks, hanging out in the backyard, and watching sports or a movie. It usually ends with me dominating in Uno. We’re a very competitive household, so that’s usually where the night ends for the kids.

9. When people think of Josh and Kelsey Ormonde years from now, what do you hope they remember you for?

• Kelsey: I hope they remember how they felt. The spaces, the experiences, the conversations, all of it. We always want everything we touch to feel intentional and memorable. Not just beautiful, but meaningful too. And beyond that, I hope people remember that we showed up fully, whether for our family, our team, or our community.

• Josh: I want our reputation to speak for itself. At the end of the day, I want our actions and our relationships to be what people remember—not just what we built, but the way we did it. Most importantly, if I can show my sons what’s possible and give them someone worth looking up to, then it’s all been worth it. Regardless of what I’m able to accomplish, I hope it’s as simple as that.

10. What is one thing about the future of Lifestyle Magazine that you are most excited for the community to experience?

• Kelsey: I’m excited for it to feel more personal. Like something you actually want to sit with, flip through, and come back to; just like a good book or conversation. Not just highlights, but real stories, thoughtful features, and a deeper connection to the community. Something that feels as good as it looks, because every detail in life is worth enjoying.

• Josh: I’m excited for everyone to see how much we can grow and expand this thing, not just locally, but throughout the Valley. In a world where everyone is living through their phones or waiting on an Amazon delivery, I’m a big advocate for bringing people back to the real world- showing them the cool things happening right in front of them. Every entrepreneur, business, and community has a story to tell, and it’s important for people to hear them. I have big ideas and even bigger ambitions—nothing is out of reach.

HIDDEN GEMS

Eat like a local! We’ve scouted the region to bring you the best hidden gems from across the Valley. Whether it’s a legendary roadside stop or a downtown favorite, these local staples serve up more than just great food - they bring the taste of home! Pack your appetite and get ready to explore the best of our backyard.

CHAN’S THAI CUISINE

112 W Main St, Visalia, CA (559) 604-0958

Tue-Fri 11am-8pm | Sat-Sun 1pm-8pm

Located inside Visalia Brewing Company, Chan’s Thai Cuisine brings the bold, complex flavors of Laos and Thailand to the heart of Downtown Visalia. From fan favorites like Pad Thai and fresh Spring Rolls to unique chef specials, each dish is a masterclass in authentic spice and fresh ingredients, providing the perfect culinary pairing to a cold pint.

@misschansfood

WATSON’S ORGANIC MARKET & CAFE

617 W Main St, Visalia, CA (559) 732-3866

Mon-Fri 9am-6pm | Sat 9pm-4pm | Sun 11am-4pm

Established as a staple of the local health scene, Watson’s Veggie Garden serves up vibrant, veggie-forward nourishment in the heart of Visalia. From filling harvest bowls and nutrient-packed wraps to their signature fresh-pressed juices, every menu item is rooted in the belief that fast food should be functional, wholesome, and undeniably flavorful. Don’t forget to stop by their patio to enjoy your lunch!

@watsonsvisalia

PORTERVILLE

ORANGE WORKS

22314 Ave 196, Strathmore, CA (559) 568-2658

Mon-Sat 11am-4pm

A beloved destination nestled in the groves, Orange Works celebrates the citrus heritage of Strathmore with a menu full of local charm. From gourmet sandwiches and savory soups to their legendary orange ice cream, every bite captures the fresh, sun-kissed essence of the Central Valley in a cozy, roadside setting. Check out their monthly ice cream flavor board to see what the special flavor of the day is!

@theorangeworks

THREE RIVERS

SIERRA SUBS & SALADS

41651 Sierra Dr, Three Rivers, CA

(559) 561-4810

Tue-Fri 10:30am-5pm | Sat 10:30am- 5pm

Perched along the banks of the Kaweah River at the gateway to the Sequoias, Sierra Subs and Salads is a vibrant destination for those who crave fresh, adventurous flavors. From legendary, scratch-made paninis to colorful, crisp salads, every dish is crafted with a focus on quality that rivals the spectacular mountain views. Whether you’re fueling up for a hike or relaxing on the riverside deck, this local gem captures the laid-back, natural spirit of the foothills in every bite.

@sierrasubsandsalads

LA PIAZZA RISTORANTE ITALIANO

1600 E Tulare Ave, Tulare, CA (559) 687-9833

Mon-Sat 11am-2pm 4:30pm-8:30pm | Sun 4pm-8pm

Bringing a taste of the Old World to Tulare, La Piazza Ristorante Italiano specializes in the timeless art of Italian hospitality and authentic Mediterranean fare. From hand-tossed pizzas and rich, savory pastas to their signature house-made desserts, every meal is served with a side of warmth that makes guests feel like a part of the family.

@lapiazzatulare

KINGSBURG

BELLA BAKERY

1501 Draper St, Kingsburg, CA (559) 419-9667

Mon-Fri 7am-6pm | Sat 7am-4pm

Located in the heart of Kingsburg’s picturesque Swedish Village, Bella Bakery is a haven for those who appreciate the art of sweets made-fromscratch. From delicately decorated custom cakes and buttery pastries to their famous seasonal cookies, this charming boutique bakery blends creative flair with small-town warmth to make every celebration a little sweeter.

@bellabakerykingsburg

CUTLER-OROSI

LA ESPERANZA

12786 Railroad Dr, Cutler, CA (559) 528-2414

Mon-Thur 8am-8pm | Fri-Sat 8am-9pm Sun 8am-7pm | Closed Tue

A true hidden gem, La Esperanza serves up the vibrant, soulful flavors of traditional Mexican home cooking. From their legendary handmade tortillas and slow-simmered meats to rich, aromatic moles, every dish is prepared with a commitment to heritage and heart that has made this family-owned destination a beloved cornerstone of the community.

@laesperanzainc

Brunching

For those of us unaccustomed to the hosting scene, even a simple brunch might start to feel overwhelming. From table decor, to scheduling, to hors d'oeuvres, the idea might feel more stressful than festive.

So we've cooked up a simple guide that’s sure to cover the hosting basics. And our theme of choice? Mother’s Day brunch, of course!

1Step 1: Plan

The first step to hosting a stress-free brunch is to start planning early. The busier you are, the earlier we suggest you start nailing down the details. Before Mother’s Day sneaks up on you, decide how you want to celebrate a couple weeks in advance. Since we’re planning for a casual Sunday brunch, this is when we’d decide who's invited and what we'll be serving. To help plan your menu, we suggest deciding on how much effort and time you’ll have that weekend.

For our brunch, we’re opting for a waffle bar - it’s quick, easy, and nostalgic! And, of course, we couldn't forget the mimosas.

Step 2: Prep

With Mother’s Day on a Sunday, it’s the perfect opportunity to stop by the Saturday Visalia Farmer’s Market. From flowers to seasonal fruit, you can find almost everything for a delicious waffle brunch.

With the table set and an easy recipe to follow, we decided to prep all of the ingredients the morning of. Here’s our order of business.

1. Morning tasks

a. Wash the fruit and lay it out to dry

b. Cut the fruit, assemble in bowls, and store in the fridge

c. Gather toppings: syrup, powdered sugar, chocolate chips, etc

2. Right before brunch

a. Stage the fruit and toppings

b. Prep the waffle maker: make sure it is plugged in and sprayed with oil

c. Mix the waffle ingredients according to the instructions, let stand for a couple minutes

3. Getting ready to serve

a. As you cook the waffles, store them on a cooling rack to stay crunchy

b. Use a bread knife to quarter the waffles and plate on a board in an offset pattern

How to time your waffles for a warm breakfast: Before you’re ready to eat, treat yourselves to coffee or mimosas. This will keep your guests satisfied so you can cook the waffles and still chat!

Step 3: Style

One of the best budgeting tips for hosting a small group is to decorate with items you already have. Try styling your dinnerware in new ways, and you might be surprised with how cohesive different patterns and colors can be. Remember - you're the host! Your table setting can be as whimsical or as minimalist as you want!

Our second tip is to set the table the night before. This saves more time in the morning than you’d expect, and will keep your early morning free for any last minute grocery or coffee runs.

Step 4: Enjoy!

Se Habla Español

With a care-centered approach, we help maintain each participant’s independence while giving families peace of mind.

PACE (Program of All-Inclusive Care for the Elderly) is dedicated to helping seniors live safely, comfortably, and independently in the community they love. Through coordinated, compassionate care, PACE supports every aspect of a participant’s health and wellness.

Fa m ily H ealth C a r e N e t wo rk ’s PA C E p r og r a m o ffers a full r ange o f servi c es , including r ou t ine wellness ex a ms , physical therapy, social programs, and reliable transportation. All to keep seniors healthy, active, and independent.

PRIMARY MEDICAL CARE | SPECIALTY CARE | PHYSICAL CARE | PRESCRIPTION DRUGS | DURABLE MEDICAL EQUIPMENT & SUPPLIES | MEALS | RECREATIONAL EXERCISE | FREE TRANSPORTATION | EXERCISE CLASSES|

TRANSPORTATION AVAILABLE 500 E. School Ave, Visalia, CA 93291

CONTACT US FOR A TOUR: 877–326-PACE (7223) 1–800–735–2929 TTY/VCO/ HCO to VOICE 1–800–735–2922 VOICE to TTY/VCO/HCO fhcn.org/PACE

DINING

Words by Lifestyle Staff

Decoding a dinner setting can feel like looking at a complex map, but it’s actually designed with a logical flow: work from the outside in. The general rule is that you use the utensils furthest from your plate first, corresponding to the first course served. Here is a breakdown of how to "read" the layout.

1. THE FORKS (LEFT SIDE)

If you ever forget which bread plate or water glass is yours, use this simple hand trick:

2. KNIVES AND SPOONS (RIGHT SIDE)

Items on the right are also used from the outside in.

• The Salad Fork: Usually the outermost (and smallest) fork.

• The Dinner Fork: The larger fork placed closest to the plate.

Note: If there is a tiny fork on the far right (near the spoons), that is an oyster or seafood fork.

• The Soup Spoon: The large, round spoon on the far right.

• The Salad Knife: If a second knife is present, it will be to the right of the dinner knife.

• The Dinner Knife: Placed directly to the right of the plate. Important: The cutting edge (the blade) should always face inward toward the plate.

3. THE "B" AND "D" RULE

If you ever forget which bread plate or water glass is yours, use this simple hand trick:

Touch your index fingers to your thumbs. Your left hand makes a "b" (for Bread and Butter). Your right hand makes a "d" (for Drink).

So, your bread plate is always on your left, and your glasses are always on your right.

5. GLASSWARE (TOP RIGHT)

Glasses are usually arranged in a diagonal line or a small cluster.

• Water Goblet: The largest glass, usually positioned directly above the knives.

• Red Wine Glass: Typically has a larger, rounder bowl to help the wine breathe.

• White Wine Glass: Generally smaller and more U-shaped to keep the wine chilled.

4. ABOVE THE PLATE (DESSERT)

You may see a small fork and spoon lying horizontally above your dinner plate.

• The Dessert Spoon: Usually points to the left.

• The Dessert Fork: Usually points to the right. You don't need to move these; when dessert is served, you simply slide them down to the sides of your dessert plate.

6. THE BREAD PLATE AND KNIFE

The small plate to your upper left often has a small "spreader" knife resting across it. PRO TIP: THE "SILENT SERVICE" POSITIONS

This knife is used only for butter or spreads. Remember: Tear a bite-sized piece of bread first, then butter it on your plate rather than buttering the whole roll at once.

Once you’ve "read" the setting and started eating, your cutlery tells the server a story:

• "I'm resting": Place your knife and fork in an inverted V (tips pointing toward each other).

• "I'm finished": Place the knife and fork parallel to each other at the 4 o'clock position (handles pointing down and to the right). This signals that the server can clear your setting for the next course.

with a side of

Yum!

Sunny

“A vibrant masterclass in andtexturetaste.”

Atjust under a year from its opening day, Sunny Hyde Up has firmly established itself among the heartbeat of Visalia’s brunch scene. Housed in a historic landmark that has served the community for over sixty years, the space has been masterfully reimagined with soft tones and natural light that honor its roots while feeling entirely fresh.

Their menu continues to push boundaries, particularly with the fan-favorite Beef Machaca Chilaquiles. It’s a vibrant masterclass in texture and taste. To get the dish on the full recipe, check out pages 44 and 45. Whether you’re stopping in for a quick bite or lingering over a mimosa flight, this local gem remains a testament to why Visalia’s food scene is more exciting than ever.

Treat Mom to the celebration she deserves this year with a bright and tasty morning at Sunny Hyde Up. From our signature breakfast classics to our refreshing morning cocktails, our menu is designed to make her feel special with every bite. Join us for a sunshine-filled brunch that captures the very best of Visalia’s

local charm and toast to the woman of the hour! If you're looking for something more hands-on, look out for monthly paint events - featuring a vibrant atmosphere to create your very own masterpiece. All supplies and your first drink are included, with additional food from the Sunny Hyde Up kitchen available for purchase to fuel your creativity.

Sunny Hyde Up is your go-to brunch spot in Visalia, serving bold flavors and laid-back vibes.

IG: @shubrunch

Website: https://sunnyhydeup.com/ Open hours: Mon-Fri 8am-2pm Sat-Sun 8am-3pm

3200 W Mineral King Ave, Visalia, CA, 93291 (559) 372-2276

Words by Lifestyle Staff

Photos by Carly Vagim

Haveyou ever been standing in line at a local coffee shop, and asked yourself, “So what even is Matcha?”

As flavors trend and travel, matcha has become an undeniable competitor in the beverage game. You’ll see it at almost every coffee shop, pop-up, and even in your grocery store. But matcha is more than just a trendy drink. Originating in Japan, it is rooted in tradition, ceremony, and a mindful way of living.

What is Matcha?

In short, matcha is another form of green tea. Starting as a shade-grown plant, the leaves are dried and ground into a fine powder. Instead of steeping the leaves for green tea, the powder is traditionally whisked into water - therefore the leaves are consumed whole.

Today, matcha is somewhat of a latte alternative. Pair it with a milk and flavor of your choice - and enjoy a delicious steady boost of energy. It is also used in baking, cooking, and even cocktails!

Jasmine Duarte, founder and barista of Doppio Society, has taken our local drink scene by storm. While the term ‘doppio’ is often in reference to a double shot of espresso, Doppio Society is known for its curated matcha flavors.

Using high quality ingredients, Jasmine pulls from the flavors of her childhood and her environment to develop signature drinks and seasonal syrup pairings. Not only is Doppio Society unique in its flavor, Jasmine offers a canned drink option so you can pour it over ice later.

As her business grows, Jasmine maintains her passion for a good drink and values as a business owner. “Doppio society was born from that passion: a space to share thoughtfully made drinks, create moments of connection, and bring a refined coffee experience wherever community gathers.”

We met with Jasmine to get the tea on how to craft a tasty matcha latte at home.

How to: Matcha Latte Matcha Essentials

1. Set up your matcha station.

You’ll need: matcha of choice, a bamboo whisk, teaspoon, sifter, bowl, 180*

Tips! A scale is optional, but helpful. 1tsp is roughly 2g of matcha.

You can make the latte with your choice of milk, water, or even coconut

Rest your whisk in warm water to soften the bristles and prevent breakage.

2. Sift your Matcha

Check your matcha brand for its recommended ratio.

Once sifted into your bowl, add the recommended amount of 180* water (usually 2 oz).

3. Whisk

Whisk in a ‘W’ motion until no clumps remain, and you see a smooth foam.

In a cup, combine your matcha with 4-6oz of milk/ water, and a flavor. Enjoy it hot or iced!

Matcha

The chawan (tea bowl)

Chasen (bamboo whisk) and stand

Chashaku (bamboo scoop)

Sifter

180* water

Teaspoon

A cute cup

Doppio Society

IG and TikTok: @doppiosociety_ https://www.doppiosociety.com/ Event based | Storefront coming soon!

Day Brunch

Motherhood is a work of art, so why not celebrate her with a meal that’s just as special? From bottomless mimosas to elegant garden patios, here are the best spots to treat Mom this year.

1. Elderwood

Rooftop, 210 N Court St, Visalia, CA (559) 713-2114 7am-9:30pm @elderwoodvisalia

2. Vintage Press

216 N Willis St, Visalia, CA (559) 733-3033 10am-8pm @vintagepressvisalia

3. Bistro Di Bufala

208 W Main St, Visalia, CA (559) 636-1618 10am-2:30pm @bufalaonmain

4. Cafe Lafayette

151 S E St A, Exeter, CA (559) 592-9463 10am-1:30pm @cafelafayette151

5. Monet’s Wine Bistro

120 S E St, Exeter, CA (559) 592-9453 11am-2pm @monetsbistroexeter

6. Butter + Milk Biscuit Bar

3129 W Noble Ave, Visalia, CA (559) 342-2737 6am-12:30pm @butterplusmilk

Whenwe think of ‘food and drink’, our minds are naturally drawn to restaurants, cafes, food trucks, and even pop-up carts. But how much of our day do we spend curious about the ingredients on our plate and where they come from, or how they're grown? Probably not enough.

Tulare County is one of the top producing agricultural counties in America. Yet, many of us are disconnected from the foods that grow all around us. Jada Lee, co-founder of Big L Ranch, is one local farmer hoping to change that landscape.

We had the pleasure of meeting with Jada at her family ranch. And while she educated us on blueberry varieties and the origin of their business, we also learned about the deeper value she believes U-Pick farming can bring to our community.

While Big L Ranch is known for its fresh and tasty blueberries, it’s also a hub for connection - between people and nature. Jada emphasizes the importance of spending time outdoors, soaking up sunshine (or rain), and picking food with your own two hands.

Read on to hear more from Jada herself.

You and your family are first generation blueberry farmers, what is the story behind Big L Ranch? How did you decide to grow blueberries over any other crops?

We wanted Big L ranch to be a visitor's farm, and we wanted a crop that didn’t block the beautiful mountain views. It took a couple years to settle on blueberries. They are very friendly for picking, easy to eat, very delicious and nutritious.

“WHEN PEOPLE VISIT OUR FARM, WE HOPE THEY FEEL HAPPY.”

What motivated the decision to commit to 100% organic soil nutrition?

We knew we were going to grow naturally. We learned a lot about soil microbiome and we decided that spraying poison was not our method. We were going to steward the land. Now we have a fully functioning little habitat with spiders who eat bugs and hummingbirds that pollinate. And mounds of documents for the actual certification.

You grow five varieties of Southern Highbush blueberries. How do the flavor profiles differ between them, and do you have a personal favorite for snacking versus baking?

Our earliest variety Snowchaser is a small to medium-sized blueberry, which bakers like for the size. Snowchasers are a very sweet berry and very aromatic. Our Venturas are huge in size, very round and crunchy and remind you of a grape. Suziblue are best early when they have their mild tartness. They are a huge berry, very firm, and with great texture. Our late season San Joaquins really pack a punch on flavor, full bodied strong tart and sweet notes together. San Joaquin blueberries end the season perfectly. Stars are also awesome. They're very crisp and sweet.

You host many field trips and tours. What is the one thing you hope kids (or adults) take away about where their food comes from after a day at the ranch?

When people visit our farm, we hope they feel happy. We hope they soak up the sun and nature. We hope they connect with their community, and the land, agriculture, and food in a meaningful way.

Do you have any tips for a successful U-Pick day?

Wear proper clothing for being outside. If you don't like dirty feet, wear closed toe shoes. For sun protection, wear a hat. Don't be in a rush. Bring a friend. (Also, our farm prefers cash, but we can swipe cards with a fee). We have clean restrooms. We do not allow pets. It's free to park and enter. We have snacks and fresh baked goods.

What’s on the horizon for 2026 and beyond? Any new events, or fruits, in the works?

Organic produce drive-through for other crops: cherries, stone fruit, apples, and citrus. Overnight stays and more private gatherings.

Do you have a favorite blueberry recipe you’d like to share?

There are so many great ways to enjoy blueberries. Fresh is best. In smoothies is amazing. Baked into cakes, muffins, and pies is incredible. Tossed into your favorite asian salad in magnificent! Blueberries are superberries!

Calendar of Events:

Early Bird picking: Weekends 9am-2pm

Opening Weekend: May 9th & 10th

Mothers Day Pancake Breakfast

HARVEST NIGHTS: Live music, blueberry picking, local food trucks every Saturday Night: May 9th - June 13th

Open Memorial Day: "Red, White and Blueberry Festival"

Fathers Day Rubber Ducky Derby on the River

Open 5 days a week during Season for blueberry picking.

Website: www.biglranch.com

IG Handle: @biglranch

Location: 20899 Avenue 322, Woodlake, California 93286 (559) 280-2767

Where Healthy Community Happens

Words by Sue Burns

Spring announced her arrival loudly in March with record-breaking temperatures, encouraging quick blooms throughout the valley. Along with the weekly standards found at the Visalia Farmers Market, the seasonal shift brings a breath of fertile field-scented air and our favorite fresh flavors. As spring meanders into summer, berries and cherries make their appearance in time for Mother’s Day brunch in May, along with abundant lettuces, greens, radishes and herbs. June begins the stone fruit season with apricots, peaches, nectarines, and plums. Cucumbers, summer squashes, and tomatoes will also grace vendor tables. In July, settling into the Central Valley’s unique brand of summer heat, sweet corn and juicy melons of many colors will be snapped up for barbecues, refreshing salads, and chilled snacks.

Stop by the market to see these dedicated local vendors and artisans. They work diligently to bring the valley’s best produce and handmade goods from their farms and workshops to our homes:

ARTISANS

• Art by Heidi Steinman: oil paintings and greeting cards

• Bee Happy Babies: sewn therapy wraps and baby gifts

• Soaps Plus: beauty, bath, and skin care products VENDORS

• Burkart Organics: organically grown fresh and dried fruits (proudly debuting new packaging in May)

• Farmstead 248: regenerative farming, featuring produce and eggs

• First Fruits: many agree their sweet corn is the best for miles around; they also offer melons when in season

• GKC Mushroom Farm: locally grown mushrooms to support your health and wellness journey

• Mirizzi Farms: early season Tioga Cherries

• Oak Patch Vegetables: certified family farm selling leafy greens, vegetables, and fresh flowers

• Rancho Notso Grande: blackberries, raspberries, olallieberries

• Rusty Acre Farms: pasture raised, organically fed chicken and eggs

• Thor Farms: blueberries

• V. Mendoza Berry Farms: strawberries

Beyond fresh produce and handmade goods, these additions offer even more variety as you peruse the market. Grab a bite at a food truck, learn about various community groups, and look out for special events:

COMMUNITY GROUPS

• Community groups representing many interests are available weekly to answer questions and share information. A rotating schedule offers a variety to learn from, including Master Gardeners, Art Consortium, Tulare County Libraries and more.

FOOD TRUCKS

• Jamaican Roots LLC: taste the Caribbean with authentic Jamaican dishes

• Mr. Lumpia and More: genuine homemade Filipino food

• Sno Shack Central Valley: Hawaiian Shave Ice in a rainbow of flavors and endless combinations

• Sweet Provisions Patisserie & Catering Co.: crepes and other pastries to satisfy your morning sweet tooth ACTIVITIES/POP-UPS

• Mother’s Day event: May 9th

• Book Exchange: second Saturday of every month – bring a book, take a book!

• Clothing Exchange (new!): last Saturday of every month, in collaboration with California Thrift Shop. Bring up to 10 gently used items of clothing and swap for something that’s new-to-you!

• Summer Kick-Off event June 27th

As always, Visalia Farmers Market offers WIC Fruits and Vegetable Vouchers and CalFresh EBT matches to provide everyone in the community with access to locally grown seasonal produce.

Stay tuned! Follow the market’s social media pages and check their website for more details on scheduled and upcoming events, musical performances, and the most up-to-date details on vendors, programs and market days:

Market Location: 2231 W. Main Street, Visalia

May:

Late Spring

May is all about the berries and the "Early Stone Fruit" window. The weather is warming up, but the nights are still cool enough for tender veggies.

Fruit:

• Strawberries

• Cherries

• Blueberries

• Apricots

Local Flavors

Words by Lifestyle Staff

Here at Lifestyle, we’re all about local, especially when it comes to food! And as the Central Valley officially transitions into summer mode, so does the local produce.

There’s no better flavor than a fruit or vegetable that's both locally grown and in season. So we put together a quick guide to early summer crops here in Tulare County.

Vegetables:

• Asparagus

• Fava Beans

• Sugar Snap Peas

June: Early Summer

In June, the Valley heat arrives, and this is when the Stone Fruit explosion happens.

Fruit:

• Peaches & Nectarines

• Plums & Pluots

• Blackberries & Boysenberries

• Figs Vegetables:

• Summer Squash

• Cucumbers

• Green Beans

Nuts: Almonds

July:

The "Heat" Kickoff

By the time the Fourth of July rolls around, the summer staples have finally arrived.

Fruit:

• Melons

• Grapefruits

Nuts: Almonds Vegetables:

• Tomatoes

• Sweet Corn

• Bell Peppers

• Eggplant

Sponsored Content

A

convenient, welcoming, and innovative banking experience.

Founded in 1939 by a group of visionary educators, Tulare Federal was created to provide trusted financial support to the hardworking teachers of Tulare County. Originally established as Tulare County Teachers Federal Credit Union, the institution was built on the values of service, community, and opportunity. As the needs of the region grew, so did the Credit Union. In 2002, it proudly dropped the word “Teachers” from its name, opening its doors to all residents of Tulare County while continuing to honor the educational roots that shaped its foundation.

Today, education remains at the heart of Tulare Federal’s identity. From promoting financial literacy to investing in future generations, the Credit Union continues its legacy of empowering members through knowledge and opportunity.

For more than eight decades, Tulare Federal has remained committed to delivering exceptional financial products and personalized service to members from all walks of life. Whether you are a teacher, student, entrepreneur, retiree, or growing family, Tulare Federal offers solutions designed to meet your goals. From savings and checking accounts to auto loans, mortgages, business services, retirement planning, and student resources, members can count on competitive rates and trusted guidance every step of the way.

The Credit Union’s continued success is rooted in the loyalty, trust, and support of the communities it serves. That strong connection has fueled steady growth, including the recent opening of its newest branch on the north side of Visalia. This modern location was designed to provide a convenient, welcoming, and innovative banking experience for both current and future members.

Today, Tulare Federal proudly serves the region through four primary branches located in Porterville, Tulare, and two locations in Visalia. In addition, its unique student-run branch inside Porterville High School offers students hands-on experience in banking while teaching valuable financial literacy skills and career readiness.

As Tulare County continues to grow and thrive, Tulare Federal is proud to grow alongside it—remaining dedicated to the people, families, and businesses that make this community strong.

On April 9, 2026, we proudly celebrated the official grand opening of our newest location alongside valued members of our community. Our ribbon-cutting ceremony was graciously hosted by the Visalia Chamber of Commerce, Tulare Chamber of Commerce, and Tulare Kings Hispanic Chamber of Commerce.

We are incredibly grateful to everyone who joined us and helped make this milestone so special. We invite you to stop by, explore our beautiful new space, and meet the team ready to serve you.

A SUNNY HYDE UP Specialty:

Beef Machaca Chilaquiles

Fora breakfast that truly leans into bold, local flavors, the Machaca Chilaquiles at Sunny Hyde Up are a must-have. The star of the plate is the savory, well-seasoned shredded beef, which adds a hearty depth you won't find in your more traditional chilaquiles. Every bite delivers a satisfying contrast between the saucy, crispy tortilla chips and the fresh toppings of cilantro and onions. It’s a generous, soul-warming dish that perfectly balances traditional Mexican comfort with the friendly, bustling energy of one of Visalia’s favorite morning spots. One plate of these, and you'll quickly understand why "sunny" is in the name.

Ingredients Instructions

For the Tortillas

1 cup blue corn masa

½ cup warm water

4 oz Oaxaca cheese

For the Salsa

1 fresh serrano pepper

2 Roma tomatoes

¼ cup white onion

Salt to taste

For the Machaca

½ lb shredded beef

¼ cup white onion

¼ cup tomato

1 fresh jalapeno pepper

Toppings

Fried egg

Queso fresco

Crema

Pickled Red Onions

Cilantro

1. Make the tortillas: Mix blue corn masa and warm water until soft. Roll into 2 oz balls and press flat using a tortilla press. Cut into quarters, stuff each piece with Oaxaca cheese, then fry until crispy. Set aside

2. Prepare the salsa: Roast the serrano pepper, tomatoes, and onion over an open flame. Let cool slightly, then blend together. Add salt to taste.

3. Cook the machaca: In a pan, saute onions and jalapenos until fragrant. Add shredded beef and cook for 5 minutes. Add tomato and let simmer for about 15 minutes.

4. Assemble the dish: In a pan with a little oil, add the ranchero salsa and crispy tortillas, queso fresco, crema, pickled red onions, and fresh cilantro.

5. Listo! Serve warm and enjoy this flavorful twist on a classic dish.

OUR LOVE-HATE RELATIONSHIP WITH LIQUOR

The debate over the benefit of alcoholic beverages has been going on for hundreds, if not thousands, of years. Benjamin Franklin, a proponent, is credited with saying, “In wine there is wisdom, in beer there is freedom, and in water there is bacteria.” Detractors like Dr. Benjamin Rush, a signer of the Declaration of Independence, called spirituous liquors unnecessary and “mischievous”. So which is it? The debate continues.

There’s no question about it, alcohol has led to many societal problems. But is it a problem of consumption, or is it the abuse or overuse of these tasty libations? The evidence seems to support the latter.

Historically, Visalia and other Tulare County communities had struggled with how to control alcohol, and the saloons that sold it. Many early lawmen were forced to deal with out-of-control drunkards who often escalated their rampage into the deadly use of knives or firearms. Families were frequently collateral damage in these rowdy escapades.

Fortunately, Visalia had forces available to help manage the problems that alcohol caused. Temperance groups like the Dashaways, Salvation Army, the Woman’s Christian Temperance Union, and churches worked hard to prevent alcohol consumption. Still, the “devil’s brew” was a tough opponent and the fight was difficult.

Around 1901, another alcohol fighter was rising to the rescue: George Washington Wyllie. Wyllie settled near Dinuba and planted grapes on what he called his Karnak Vineyard. In 1908, the non-drinking Presbyterian ran for and won the 27th California Assembly District seat, representing Tulare and Inyo counties. While in his second term, he introduced a bill that would shake up the state and Californians’ use of alcohol. His successful 1911 legislation carried his name and the “Wyllie Local Option” law became well-known throughout the state.

The key element of the law was that it allowed voters in each city, town, or supervisorial district to decide whether alcohol sales were to be permitted in its jurisdiction. In other words, it became a local option. Generally, saloon keepers disliked the law, as voting “dry” could potentially put them out of business. Prohibitionists and teetotalers, on the other hand, supported it, since it greatly limited access to alcoholic beverages and the problems they created.

In 1911, Visalians voted on the law, and after some legal maneuvering, voters opted for “no alcohol sales.” The drys had won.

In December 1911, Visalia Ordinance #199 was created by the Visalia Board of Trustees reflecting the new reality. Visalia was a dry town, but thanks to more maneuvering and political scheming, the fight wasn’t over. There was too much at stake. Soon the drys in Visalia gave way to the “wets” again.

The 1910s was a period of high alcohol usage within the country and many saw it as a serious problem. As a result, a large coalition throughout the country came together and their target was the liquor trade. They believed many of the ills of society could be attributed to alcohol. Out of that effort, America began a major crusade—a national constitutional amendment against alcohol.

By 1919, California and 45 of the other states had ratified the 18th Amendment to the United States Constitution, also known as the Volstead Act. The act passed on October 28th, despite President Woodrow Wilson’s veto, and created a national prohibition against the production, sale, and transportation of alcoholic beverages. The law took effect at midnight, January 17, 1920. For the next 13 years, this period in America’s history became known as Prohibition.

Despite outlawing manufacturing, personal alcohol consumption was permitted. So how does a person continue to partake if alcohol could not be purchased? One could “home brew” as long as the liquor produced was not sold, yet few people wanted to go through the process of brewing their own.

That dilemma created an opportunity for many. Those who illegally made alcoholic drinks for sale during Prohibition were known as “bootleggers,” and these entrepreneurs made money, lots of money. Al Capone, the famous mobster, made a fortune bootlegging. Tulare County and Visalia specifically had many bootleggers.

In July 1915, law enforcement officials raided three Visalia businesses—the Europa Hotel on Bridge Street, an Italian boarding house at Mineral King and Santa Fe streets, and a pool hall on east Center Avenue. All three locations were suspected of selling liquor. Several arrests were made and the illegally produced hooch was confiscated. It took several wagons to haul out the contraband, which filled the entire storeroom of the county jail.

In October 1921, three Visalia merchants were arrested in Chinatown for making 15 gallons of “jackass” brandy. The booze was hidden behind the wall of one of the businesses. The raid was a joint effort led by Visalia Marshal Ed Rowland and Tulare County sheriff’s deputies. Those arrested were booked on a charge of selling liquor and placed in the county jail. All were released after posting bail.

Bootlegging was a dangerous business, and not just the threat of arrest. A Woodlake man used too much yeast while cooking his liquor recipe. As he was leaning over his “still,” the fumes put him into a stupor. The potent concoction overwhelmed the equipment, caught his house on fire and the man barely made it out alive. The dazed bootlegger was taken into custody by Tulare County Sheriff Court Smith.

By 1933, much of the Tulare County and the country’s enthusiasm for Prohibition had lost steam. Attitudes about alcohol were changing, and much of the public was disregarding the law. Law enforcement and the judicial system could not keep up with the violators. People wanted their alcohol back.

On December 5, 1933, the 21st Amendment to the Constitution was ratified. This ended Prohibition in the United States.

May Agenda

Spring is better when it's spent locally. Come see what's happening in our neighborhoods this May!

MAY

7

Thursday

Sleeping Beauty by International Ballet Stars

When: 7-9pm

Where: Visalia Fox Theater

Hosted by: Classical Arts Entertainment https://shorturl.at/D5qvu

MAY

9-10

MAY

16

Saturday

Third Annual: Books & Brews

When: 11am-4pm

Where: Soccer City 1852 Visalia

Hosted by: Tulare County Library Foundation https://shorturl.at/4n5Y0

MAY

Saturday/Sunday Saturday

Woodlake Lions Rodeo

When: Times vary per day

Where: Woodlake Rodeo Grounds

Hosted by: Woodlake Lions Club https://shorturl.at/Tk8zY

MAY 16

Saturday

6th Annual Stoneshiver Jamboree

When: 4-9pm

Where: Kingsburg Historical Park

Hosted by: Stoneshiver https://shorturl.at/USNdw

16

37th Annual Downtown Visalia Car Show

When: 9am-3pm

Where: Downtown Kingsburg

Hosted by: Visalia Breakfast lions https://shorturl.at/XduXU

MAY

22

Friday

Crystal Cave Opening Day

When: Tour Times: 9am-3:30pm

Where: Sequoia National Park

Hosted by: Sequoia Parks Conservancy https://tinyurl.com/mr4cwfwr

Looking Forward

Up next for Lifestyle is “The Men’s Issue.” As we look ahead to June and honoring Father’s Day, we want to celebrate the men in our community. Stay tuned for stories of local men who have impacted Visalia and beyond. Look out for the top upcoming events that men of all interests will enjoy. Whether it’s food, hobbies, cars, or family-related, we have the list ready for you!

NEXT:

The Men's Issue

Published by Root Creative Marketing, 6759 N Palm Ave, Fresno, CA 93704

Co-Owner/Executive Editor Stephanie Steelman

Co-Owner/Creative Editor Sam Justice

Co-Owners Josh Ormonde, Kelsey Ormonde

Editorial & Advertising Coordinator Chelsi Stark

Content Editor Danielle Nederend

Designers Daniel Borgatto, William Yamauti

Photographers Carly Vagim, Dakota Jacobi-Stephenson

Advertising and General Inquiries lifestyle@root.marketing

Sales Office 111 W Main Street, Visalia CA 93291 559.702.1383

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 Root. 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. © 2026 Root Creative Marketing

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