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Inspiring Life In Our Community

October 2026

To receive this honor is truly special and a reflection of the dedication, hard work, and commitment of our entire team and the values that have guided our company throughout the years. We are incredibly grateful to our employees, customers, business partners, and community for believing in us and supporting our journey. What an exciting time for our business! We are honored, grateful, and looking forward to what’s ahead!

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What’s Inside

The

Fall Issue

From crisp mornings spent apple picking to cozy backyard camping, embrace the nostalgic charm of fall! Warm up your home with seasonal decor or craft your own DIY wreath. Brew up a steaming drink and settle in for the season.

In Every Issue

Features

Editor’s Note

Cozy Campfires

Contributors

Fall Playlist

History

Meadow Lakes Orchard

Calendar of Events

DIY Seasonal Wreath

From The Team

Home: Green Acres House

Good Ground: Anderson Farms

Fall Recipes

Coworking Space: The Colab

Interest Valley Claus Co.

Good News: Visalia Heritage

On the Cover: Photo by Ashley Denney. Story on Page 21.

Your children are your greatest legacy. Protect them legally. Thoughtful legal planning to protect, nurture, and guide your children. You baby-proof the house, check the car seats, and dream big for their future. True peace of mind comes from knowing your children will always be surrounded by the love, values, and care you choose for them. With a dedicated legal plan, you ensure your family’s story continues exactly as you intend: safeguarding their happiness, education, and well-being every step of the way.

At Krebsbach Law, APC, we help local parents: • Appoint trusted guardians who share your morals, vision, and heart. • Create Trusts for Minors to secure college funds and financial milestones. • Provide lasting security so your children are always surrounded by family and love.

Give your family the gift of a secure tomorrow. (559) 336-4555 |

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The Fall Issue

A Word From The Editor I

f there is one thing I look forward to when the Central Valley heat finally breaks, it’s getting the kids outdoors without breaking a sweat. But let’s be honest, packing up the truck for a wilderness camping trip can sometimes feel like more

work than fun. That’s why this season, I’m all about the backyard campout (page 10). It delivers all the magic of sleeping under a crisp autumn sky, roasting marshmallows for sticky s'mores, and firing up an outdoor movie projector, all with the undeniable bonus of having a real bathroom just steps away. Serving up a warm pot of hearty chili right on the lawn turns a regular weekend into an unforgettable, low-stress adventure for the family. Once the kids are finally zipped into their sleeping bags with their flashlights, you can kick back and dive into this issue. We’ve packed it with local heritage and solid craftsmanship. Check out the uncompromising 1950s Green Acres home restoration on page 26, or read up on the community-driven campaign to restore Visalia’s historic 1916 Southern Pacific Depot on page 30. If you're looking for weekend plans to get the family out of the house, we've got you covered with the century-old you-pick harvests at Meadow Lakes Orchard on page 14 and the heirloom pumpkins from Anderson Farms on page 36. Grab a mug of hot apple cider, settle into a camp chair, and enjoy the Fall Issue.

SAM JUSTICE Co-founder | Root Creative Marketing Creative Editor | Lifestyle Magazine

Contributors

Contributors October 2026

Sam Justice

Stephanie Steelman

CO-OWNER CREATIVE EDITOR

CO-OWNER EXECUTIVE EDITOR

Chelsi Stark

Danielle Nederend

Josh Ormonde

Kelsey Ormonde

EDITORIAL & ADVERTISING COORDINATOR

CONTENT EDITOR

CO-OWNER

Daniel Borgatto

William Yamauti

Sue Burns

Walter Deissler

GRAPHIC DESIGNER

CONTRIBUTOR

Terry Ommen

Marion Anderson

Brittney Shull

Ashley Flores

HISTORIAN

CONTRIBUTOR

Carly Vagim

Chris Dorado

Ashley Denney

Dakota Stephenson

PHOTOGRAPHER

SHAWN SEBERT JOINS GATEWAY FAMILY WEALTH Two respected names, now one dedicated team We are proud to announce that Shawn Sebert and his clients are joining our practice. Shawn brings valuable experience and a strong commitment to helping clients achieve their financial goals. We are excited to welcome him to our team and look forward to the enhanced service, personalized guidance, and expanded resources this addition will bring. As our practice continues to grow, we remain dedicated to delivering the exceptional care and trusted financial advice our clients have come to expect.

Call 559.471.0970 | Gateway Family Wealth | 108 W Center Ave | Visalia, CA 93291

Gateway Family Wealth is a private wealth advisory practice of Ameriprise Financial Services, LLC. NOT FDIC OR NCUA INSURED | No Financial Institution Guarantee | May Lose Value Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment adviser. Securities offered by Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2025 Ameriprise Financial, Inc. All rights reserved.

Visalia's Cozy Campfires Top Desserts

Words and Photos by Lifestyle Staff

The Fall Issue

“The ultimate fall getaway might just be waiting right past the sliding glass door.”

Family Camping the Backyard Way

hile much of the country retreats indoors as the seasons shift, enjoy a distinct weather advantage in the Central Valley. Thanks to warm, temperate autumn evenings that stretch long past summer’s peak, local families have a unique window to embrace the great outdoors without packed SUVs or long highway drives. The ultimate fall getaway might just be waiting right past the sliding glass door.

Cozy Campfires

Transforming a lawn into a seasonal campsite is remarkably simple, and ideal for young children (and parents), who might find wilderness camping overwhelming. A backyard campout offers all the wonder of sleeping under the crisp autumn sky with the reassuring proximity of a real bathroom steps away. Pitching a tent converts the lawn into an uncharted frontier, but the real magic comes from blending rustic charm with cozy comforts. Setting up an outdoor movie projector turns the campsite into an open-air cinema as twilight sets in.

No campout is complete without a seasonal menu. A slow-simmered pot of hearty chili served outdoors brings instant warmth to a cool Valley evening. As night falls, gathering around a fire pit provides both a cozy atmosphere and the essential setup for every child’s favorite ritual: roasting marshmallows for sticky, golden s’mores. Snuggling into sleeping bags with flashlights and watching a favorite film under the stars creates an enchanting evening that rivals any national park. By bringing the campsite home this fall, you can deliver a low-stress, unforgettable adventure. Unpack the sleeping bags, fire up the projector, and let the backyard imagination run wild.

The Fall Issue

YOUR CURATED CAMPFIRE PLAYLIST

S’MORE THAN A FEELING Words by Lifestyle Staff

our campfire is already crackling, now give it the perfect soundtrack. Scan the code to listen to our hand-picked “S'more Than a Feeling” playlist now!

Meadow Lakes Orchard

ORC THE

“He knew he wanted to preserve it for his children and future generations.”

The Fall Issue

RCHARD Words by Sue Burns

at Meadow Lakes

hat better way to spend an autumn day than meandering around the sprawling branches of apple trees, selecting the ripest ones and bringing them home to share and enjoy? Joe Denham has spent many an afternoon at Meadow Lakes Orchard with his family doing just that. When he saw the century-old property listed for sale earlier this year, he knew he wanted to preserve it for his children and future generations. He acted quickly to put together a group to purchase it.

Dedicated to building on the orchard’s commitment to community, Denham plans maintenance and new plantings to expand you-pick opportunities. Over 400 trees affected by drought and fire will be replaced in 2027. Cherry trees and raspberries alongside wild blackberries will mean earlier summer you-pick access for the public. Increased activities are coming across 20 acres of forest on the property, as trails are built and funds are applied for.

There are between ten and twelve fruit varieties in the orchard. Harvests can be expected to vary each year, as the weather can create challenges. Yet because the apples bloom at different times, there’s always a good harvest, ripening throughout the fall and extending the season.

Hopeful funds from the USDA NRCS Equip Grant for Endangered Species will facilitate projects to support critical habitat improvement and improve watershed management. The projects will also create shaded fuel breaks that protect surrounding areas, increasing fire safety for the neighborhood.

The orchard bustles with seasonal activities and events that add to the you-pick fun. Yoga and pottery classes are offered, along with an annual pageant of characters parade. Jam sessions are slated for second Sundays of August through November afternoons, with rotating performers including local bluegrass musician Jemmy Bluestein.

Robin Calderwood has been the Farm Manager for over 30 years, witnessing many changes. “To watch it grow and to change, to see people find us…the advent of technology has made a big difference,” she shared. Information that used to be handwritten and sent on stamped postcards by snail mail is now available in an instant online and through texts and email. Above all, she loves that the orchard has been a family for all these years, and she is excited about the continuing growth.

The Country Store offers local honey from bees kept on the property, artisan craft products, and pies, breads, coffee and other refreshments. Newly offered this year are wooden spoons, coin jewelry, and granite bookends made by Denham himself. Vendor pop-up weekends, artisan demonstrations, field trips and tours for schools and private groups round out the calendar. Overnight stays are available for those wanting to extend their harvest festivities at Meadow Lakes. One small home and a recently refurbished larger home for 6-8 people can be booked on Airbnb.

Calderwood is the unquestioned authority on the apples growing in the orchard, sharing that “We don’t pick anything before its time.” Farm staff test the apples for brix (sugar content), make sure they have color all the way around, taste the apples, and inspect the stems, which get larger and easier to snap off when they’re ready to pick. According to Calderwood, that’s a “…twist-turn-feel kind of thing.”

Meadow Lakes Orchard

ATTN: Apple Lovers!

First of September – yellow skin, sweet and crisp, good for eating out of hand.

Large, thick-skinned yellow apple with a waxy appearance and a distinctive banana-like flavor.

Red Delicious

Mid-September – far superior to store bought, crisp and juicy, one of the sweetest apples, great for applesauce.

Meadow Lakes varieties

For up-to-date information on harvest, varieties, hours and pricing, activities and events visit: meadowlakesorchard.com

Ben Davis

The “Waldorf Salad Apple” red skin, snow white flesh; great for salads and grazing boards because they don’t oxidize.

Empire Small, purple skinned; sweet, slightly tart; great snacking apple.

Jonathan Their sweet, mild flavor with low acidity makes them best for snacking out of hand, combine with a tart variety for baking.

Large and round with darker red skin, tart flavor, great for baking.

Fuji

Developed for transport in the 40-50°F temps, red-green-yellow striped skin gives great visual appeal; milder flavor.

Cortlands

APPLE VARIETIES

Classic red apple, mild flavor.

r e b

Golden Delicious

November harvest; dark skin, yellow flesh, tart flavor, long-keeping. Great for baking and charcuterie.

Winter Banana

Arkansas Black

Mutsu

t s u

McIntosh End of August – classic round shape with reddish yellow skin, tart flavor, great for baking.

Check out the harvest schedule, profiles, and best uses for Meadow Lakes varieties:

o v e

Valley Claus Co.

Unforgettable Holiday Magic on Main Street! Words By Lifestyle Staff

The Fall Issue

'Twas the season of wonder, when all through the space, not a creature was rushing, just smiles on each face.

t Valley Claus Co., we are bringing the timeless enchantment of classic holiday tales to downtown Visalia. Step into an intimate, holiday-decked living room for a structured yet relaxed 12-minute experience with both Santa and Mrs. Claus. Away from the holiday bustle and crowds, watch your children’s eyes light up as they share their wish lists, listen to stories, and step into the magic of childhood. We'll capture it all in heirloom-quality fine art portraits you will treasure for generations.

The Experience • • •

12-Minute Private Session with Santa & Mrs. Claus (No long lines, total focus on your child) Archival 5x7 Prints included to take home or gift to family Online Gallery featuring 10–15 fully edited images of your session

Special Early Bird Offer BOOK IN OCTOBER FOR SPECIAL PRICING. Reserve your session slot during the month of October to unlock our early-bird offer when booking your ticket. Limited slots available.

Location & Dates

Step Into the Magic. Spaces are limited to ensure an intimate experience for every family. Scan the QR code or visit www.ValleyClaus.com to reserve your family's unforgettable session with Santa.

Location: 111 W. Main Street, Visalia, CA Dates: November 25 – December 20 (Select Dates Available)

Presented in proud collaboration with ImagineU Children's Museum. A portion of all ticket proceeds goes directly to support ImagineU and their mission in our community.

JENKINS FLOOR COVERING LICENSE #406939

3316 S MOONEY BLVD, VISALIA 559-625-5600 WWW.JENKINSFLOORCOVERING.COM

Words by Ashley Flores Photos by Ashley Denney @thecentral_collective

DIY SEASONAL WREATH

The Fall Issue

g n i m o c l e Winfall SANTA ON MAIN ST.

DIY Seasonal Wreath

g n i n e p OtheDoor to n m u t Au

DIY SEASONAL WREATH

The Fall Issue

Happy fall!

Step 1 Step 2 Step 3

Loop your floral wire around one of the vines on your base.

ne of my favorite seasonal crafts is creating a new wreath for my door! I like to think of it as your home’s first impression... the fun little “hello” you get to give your guests and neighbors before they even step inside. It’s easier than you think and makes for a great activity with friends too!

Make a twisted knot to hold it in place. Flip your base over.

Cut your stems and assemble small bunches of them together. This creates mini bouquets about 4-6 inches long.

Supplies

Place your bunches on the wreath base and wrap floral wire

One grapevine wreath base, any size you’d like • For this wreath, I used a 24 inch base

around a couple times to secure. Continue this process, covering as much of the base as you’d like. I enjoy leaving

Scissors

about half of the Grapevine base exposed sometimes - it’s

Floral wire: this wire is available in several

beautiful! For this tutorial, I continued the stems all the way

colors, I prefer the brown for my fall wreaths so

around.

Step 4

it blends in a bit better 5-7 bunches of dried or foraged stems • You can also use faux stems, I prefer the whimsical and organic look of dried stems) • You can use one variety for your whole wreath or choose several different kinds of stems!

Once you’ve decided where to end, flip your wreath again and make a similar twisted knot on the back - just like you did at the start.

Door hanger, command hook or suction cup

Step 5

hooks Optional: Ribbon

Ideas For Stems

Lastly, I like to hold my wreath up to see if there are any sections needing extra coverage. Stick any extra stems under the wire or base vines.

COPPER BEECH STEMS (OR ANY FALL LEAF)

**Optional: Add in a bow with ribbon if you’d like! You can make a loop with floral wire to tie the bow on your wreath

DRIED SCABIOSA PODS

base if you do not have an exposed vine to attach it to.

Step 6

PRESERVED, BEIGE GYPSOPHILA FLOWER PRESERVED FERN DRIED HILL FLOWER DRIED BROOM CORN

Hang your wreath on your door and enjoy welcoming in the season!!

Catirpe

Most dried wreaths can last several years with intentional care. You can bag it up after the season or purchase a wreath box to store safely and use again in the future! @ashhhfloresss

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Green Acres House

A Homa Mid-Centu Green Acres Refined:

here is an undeniable permanence to Visalia’s Green Acres, especially as the crisp autumn air settles in and turning leaves paint the neighborhood in warm, golden hues. Defined by its vibrant seasonal canopy, park-like front lawns, and mid-century provenance, the community carries a storied sense of civic pride, where architectural restraint and cozy residential charm have long gone hand in hand. Yet, as you turn off Hall Street onto School Avenue, one property now commands attention not by shouting, but through quiet, measured refinement. Today, the residence stands as a homage to timeless residential craft. But just seven months prior, the home told a very different story.

The Fall Issue

age to ury Craft Words By Lifestyle Staff Photos by Carly Vagim

Green Acres House

Uncovering the Gateway When homeowner Harvey Hettinga first set eyes on the School Avenue address, it was easy to see the property’s deferred potential. Built in the 1950s as a traditional Craftsman, the structure had become compartmentalized and tired, burdened with an aging shake roof, overgrown fruit trees, and an insular layout that shut out the surrounding environment. “What initially drew me to the property was the warmth, history, and character of Green Acres,” Hettinga reflects. “The mature trees, beautifully manicured yards, and genuine friendliness among neighbors give the area a timeless quality. But when I first walked through the front door, I immediately envisioned opening up that compartmentalized 1950s footprint to create a space that felt connected and functional, blending the history of the neighborhood with how we live today.” As initial renovations got underway, a piece of local history emerged that deepened the project's purpose. Historical research revealed that the parcel occupied one of the neighborhood's original entry thresholds, with Divisadero Street historically serving as a principal approach toward the original clubhouse once perched at Fairway Avenue and Club Drive. Suddenly, what began as a personal residential renovation transformed into a civic responsibility. Hettinga no longer saw the property as simply a house on a lot; it was an entrance to Green Acres. Architectural decisions became an investment in preserving the prestige of the neighborhood itself.

The Honesty of the Craft The seven-month overhaul was uncompromising. Early on, nine interior dividing walls were removed from what is now the expansive main living volume. Yet, opening up a mid-century structure rarely goes without structural surprises. When plans to fully vault the central ceilings met the constraints of the original 1950s roof framing, the design pivoted gracefully. A massive, engineered load-bearing beam was set across the main family room, giving the gathering space soaring vertical height, while custom coffered ceilings were introduced in the kitchen and foyer to work harmoniously within the structural perimeter. “Once that beam went into place, it felt like the defining moment of the entire build,” Hettinga explains. “After months of framing and demolition, the vision was finally standing right in front of us.” In an era where fast cosmetic makeovers often trade substance for speed, Hettinga conceived the residence with enduring permanence. High-touch details were treated with an uncompromising standard: custom stain-grade cabinetry, solid stain-grade interior doors, black-on-black architectural windows, and a fully concealed Sonos sound system routed throughout both the interior and exterior living environments. “Those details are what separate a thoughtful restoration from a superficial flip,” Hettinga notes. “A flip looks polished in photographs, but I wanted this home to feel substantial, intentional, and permanent. The materials you lay your hands on every single day matter just as much as what is hidden behind the sheetrock. You have to feel the quality, not just see it.”

The Fall Issue

Earth Tones & Luminous Spaces The interior palette leans into an organic, earthen warmth. Wide-plank wood-grain flooring establishes a grounded foundation, while modern quartz surfaces introduce crisp, architectural lines. Custom-stained millwork and substantial baseboards tie the rooms together, allowing natural textures and wood tones to dialogue softly without visually overpowering one another. The true masterstroke of the home, however, is its relationship to light. By day, expansive black-framed glazing pulls sunlight into every corner of the house, virtually eliminating shadows and allowing the interior to mirror the sky and mature foliage outdoors. Hettinga describes it as “waking up in the forest in the morning and sitting around a campfire in the evening. In the early hours, the light is bright, soft, and still. As twilight falls, the focus shifts toward the courtyards, the firepit, and music. We didn’t manufacture an atmosphere; we simply designed the house so that the landscape and the time of day could dictate the mood.”

An Effortless Connection At the heart of daily life is the expansive kitchen island. Far more than a culinary preparation zone, its oversized quartz plane acts as the anchor of the home: the site of casual card games, shared meals with friends, and Sunday football games enjoyed from across the great room. The home’s programmatic layout creates a seamless line of sight and passage between two distinct outdoor experiences. To one side of the kitchen and dining area lies the welcoming front courtyard, complete with a natural firepit and water feature. Directly opposite, through massive floor-to-ceiling glass doors, the interior flows out into the private backyard and barbecue terrace.

A Legacy Continued For Hettinga, the greatest reward of the project is neither the custom millwork nor the vaulted ceilings. It is the quiet feeling of driving through Green Acres at the end of the day. “The moment that brings me the most pride is making that left turn from Hall Street onto School Avenue and seeing the home come into view,” Hettinga shares. “I didn’t begin this project as a seasoned builder. I learned by putting my trust in talented tradespeople who take true pride in their craft. Green Acres has an identity that generations have worked to protect. To know that we didn’t just remodel a house, but honored an entry to this community and left it better than we found it, that is what makes it feel like home.” Fall Porch Decorating: Mendonca Pumpkin Co. Interior Design: Melinda Davis Interiors Listing Information: Currently listed for sale by Krystal Hutchings, Craig Smith & Associates

Because the central living and dining areas bridge these two open-air courtyards, guests naturally circulate throughout the property. Whether lingering by the outdoor fire with quiet music in the air or gathered around the kitchen island, conversation flows without interruption.

“Today, the residence stands as a homage to timeless residential craft.”

Good News: Visalia Heritage

isalia’s 1916 Southern Pacific Depot is on the brink of a renaissance, and at the heart of it stands Visalia Heritage and the All Aboard Steering Committee, They are community‑driven forces determined to transform one of the city’s most iconic landmarks into a vibrant cultural center and museum. Their shared mission is bold, deeply local, and unmistakably forward‑looking: to create a place where Visalians can gather, learn, celebrate, and rediscover the stories that shaped the region. This Century old Landmark is ready for its next chapter. The Southern Pacific Depot, built in 1916, once welcomed travelers arriving by rail, and later became a beloved gathering place when it was reborn as The Depot Restaurant in 1971. Today, after decades of changing uses and periods of decline, the building stands at a crossroads: historically rich, architecturally striking, and full of untapped potential. Visalia Heritage sees the Depot not just as a structure, but as a living symbol of Visalia’s identity. Their vision is a cultural center and museum that honors the past while energizing the future. The All Aboard Steering Committee, working alongside Visalia Heritage, has launched a $6 million capital campaign to purchase, renovate, and activate the Depot as a community hub for history, culture, and the arts. The campaign has already gained momentum, including major fundraising milestones and public events that have drawn residents, civic leaders, and local businesses into the effort. Their approach is intentionally inclusive: • • •

Three‑year pledges and one‑time gifts Naming opportunities for donors Gifts‑in‑kind and appreciated securities

All designed to make participation accessible and meaningful. A museum built around Visalia’s stories as the All Aboard logo symbolizes, “tell us your stories”. Inside the future cultural center, visitors will explore exhibits that illuminate Visalia’s diverse heritage, from agriculture and rail history to neighborhood stories, migration, and community traditions. Early concept boards and stakeholder meetings have showcased ideas such as: • Words by Walter Deissler Photos by jmatthews creativestudios

• • •

A Chinatown Exhibit honoring Visalia’s early Chinese community, especially the original noodle machine from the Visalia Tea Garden A Story Quilt telling stories of families and our community Kaweah Health showcasing the history of Medicine Displays celebrating groups like the Tulare County Cattlewomen

The Fall Issue

The Depot’s outdoor spaces are also part of the transformation. Vision plans include: • • • •

Evening jazz under string lights Heritage festivals celebrating Visalia’s cultural diversity Outdoor movie nights School performances and family events

Between the historic railcars and the Railway Express building, the team imagines an Art Walk featuring leasable spaces for galleries and small shops that bring new energy to downtown. Commitments have already been received from The Visalia Art League to make this their home, as well as Visit Visalia. Inside, the beloved 612 Room is slated to reopen as a speakeasy operated by the owners of Pita Kabob, adding another lively anchor to the cultural center. The Depot project is more than preservation. It’s placemaking. It strengthens downtown vitality, supports tourism, and creates new educational opportunities. It’s a chance to give Visalia a signature cultural destination that reflects the city’s character and welcomes future generations. The June 26, 2025 escrow signing ceremony marked a major milestone, symbolizing the community’s commitment to bringing this vision to life. Visalia Heritage and the All Aboard Steering Committee are inviting residents, businesses, and civic partners to help shape the Depot’s next century. Whether through donations, volunteerism, or advocacy, the project thrives on community involvement. The Depot is ready to shine again; not as a relic, but as a living cultural landmark.

@visaliaheritage Visalia Heritage www.visaliaheritage.org

IDA MAYNARD CURTIS UNTITLED (DATE UNKNOWN) OIL ON CANVAS 24 X 34 INCHES

This untitled painting by early-twentieth century Carmel painter Ida Maynard Curtis will be featured in Jost Fine Art’s fall exhibition. California!: A Century of Art will include art from the late 1800s until the early 2000s that traces the diverse styles, movements, and media shaping painting, drawing, and collage in the state. From early landscape painting to abstract mixed media collage, California artists have been at the forefront of artistic developments in the United States for more than one hundred years.

jostfineart.com/

1490 Draper Street, 3rd floor Kingsburg, California 93631

(559) 356-5897 | info@jostfineart.com

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Good Ground: Anderson Farms

HERITAGE FARM TO YOUR HO R U O ME: FROM

O R T Y OF S E H

ANDERSON FARMS Words by Marion Anderson

ong before heirloom pumpkins began filling fall porches throughout the Central Valley, Anderson Farms was building a legacy rooted in family, agriculture and a deep connection to the land. More than a century later, those same values remain at the heart of the farm. The Anderson family’s farming story began in the early 1900s, when Henry Pruitt Anderson I, who was orphaned as a child, made his way from Kentucky to Tulare, California. He put down roots in the fertile soil of the San Joaquin Valley, beginning a farming legacy that has now spanned four generations. Today, Mark and Marion Anderson carry on that legacy, building upon the foundation laid by the generations that came before them. Through the years, Anderson Farms has continued to grow, evolve and diversify. Today, the farm produces 12 different commodities, including tomatoes, garlic, onions, melons, lettuce, almonds, pistachios and pumpkins, with heirloom varieties becoming one of the farm’s most distinctive specialties.

Behind her house, Lesta had a small pumpkin patch in her garden. Every fall, pumpkins greeted family and friends at her entryway, a simple tradition that would ultimately inspire something much bigger. The Anderson family lost Grammy Lesta too soon, but the traditions she created live on today. Mark and Marion married in 1988, bringing together two families with deep roots in the Central Valley. Marion grew up in Visalia in a restaurant family. Her parents owned the Wagon Wheel Steakhouse, which her family operated from the early 1970s until 2001. Like Mark, Marion grew up understanding the importance of hard work, family businesses and creating experiences that bring people together. Then, in 2004, a seed catalogue inspired what would become a new chapter for Anderson Farms. Mark planted a small pumpkin patch for Marion and their 4 children. From that little patch, something special began to grow.

The story behind those pumpkins begins with family. Mark’s grandmother, Lesta Anderson, was an inspiration to the entire family. Known affectionately as “Grammy Lesta,” she was an amazing host, loved entertaining and was a fabulous cook. Her home was always beautifully decorated for the holidays, creating a warm and welcoming place for family and friends.

At the time, pumpkins in the Central Valley generally meant the familiar, traditional orange varieties. The unusual colors, shapes and textures of heirloom pumpkins that have become so recognizable today were rarely seen. The Andersons began growing heirloom varieties on their farm, bringing something new and unexpected to the Valley.

The Fall Issue

THE STORY BEHIND THOSE PUMPKINS BEGINS WITH FAMILY What began as a small patch quickly became a labor of love. Today, Anderson Farms dedicates substantial acreage to 15 plus varieties of pumpkins. Over the past two decades, decorating with heirloom pumpkins has grown tremendously in popularity. Porches layered with pumpkins in unexpected colors, shapes and textures have become a beloved part of welcoming fall. Anderson Farms has had the unique opportunity to watch that tradition take hold right here in the Central Valley. As the pumpkin patch grew, so did the idea of bringing the farm directly to people’s homes. Anderson Farms began offering home delivery and porch design, taking one more thing off the to-do list during a season filled with gatherings, celebrations and hosting. Families can open their doors to a finished fall display, ready to welcome the people they love. The pumpkin business has also given Marion an opportunity especially close to her heart: giving back. Through the years, she has formed meaningful connections with local schools and organizations, donating pumpkins and finding ways for the harvest to benefit the communities surrounding the farm. For Marion, being able to weave philanthropy into something she loves has become one of the most rewarding parts of the business.

Every pumpkin season, students whose classes receive pumpkins send Marion handwritten notes of thanks. It’s not uncommon for her to be sent videos of kids jumping up and down as they see an Anderson Farms pumpkin delivery truck pull up to their home. Mark and Marion have the same delivery crew now that they had the very first season their business began! The members are all extremely professional, conscientious, caring and have gotten to know many of their customers. They are always willing to accommodate any special delivery request that may arise. Having a trusted staff of 24 years allows Anderson Farms to continue to grow, pick, pack, ship and deliver heirloom pumpkins across the valley. More than 20 years later, Anderson Farms heirloom pumpkins can be found gracing entryways across the Central Valley each fall, becoming part of celebrations, schools, communities and family traditions. For Mark and Marion, the growth of that little pumpkin patch means far more than the number of acres planted or varieties grown. It is the joy of sharing a piece of their farm with others, and knowing that something rooted in their own family tradition has found a place in the traditions of so many others. Please join Mark, Marion and Anderson Farms in celebrating their love of the harvest season and all things pumpkin!

Fall Recipes

Instructions

Notes

Whisk together until combined:

A hand mixer can be used to whip the

¾ cup dark brown sugar

cream cheese and blend the sugar

¾ cup granulated sugar

mixture and cream.

1 teaspoon vanilla powder

To make Caramel Apple Dip Mix as a

¼ teaspoon apple pie spice

gift, whisk the sugars and vanilla powder together and place in a zip top bag or

In a separate bowl, whisk:

airtight container. Place in a seasonal

1 (8-ounce) package cream cheese, at room temperature

bag with recipe instructions and apples.

Add the sugar mixture and whisk until well combined.

Vanilla powder can be ordered online, or

Add 2 tablespoons heavy cream, one tablespoon at a

vanilla extract can be used instead; mix

time. Mix until it is dipping consistency.

it in with the cream cheese.

EASY CARAMEL APPLE DIP Serve with apple wedges. Bananas, pears and graham crackers or gingersnaps are fun too!

The Fall Issue

Photos by Dakota Stephenson @dakotalynnphoto

APPLE CIDER BREAD with Gruyere and Nuts

Simple to bake, slices of this bread are great on charcuterie boards, toasted with a drizzle of honey, or eaten as a snack. Firm pears may be substituted for the apples, or use a combination.

Ingredients

Instructions

3 cups all-purpose flour

1. Preheat the oven to 375°F.

¼ cup granulated sugar

2. Spray a 9x5” loaf pan with nonstick baking spray.

1 tablespoon baking powder

3. In a large bowl, whisk together flour, sugar, baking powder, salt and

1 teaspoon fine sea salt ¼ teaspoon freshly grated nutmeg 1 medium-size apple, peeled and finely chopped

MAKES ABOUT 10 SLICES

Photos by Dakota Stephenson @dakotalynnphoto

nutmeg. 4. Add the apple, cheese and pecans (if using) and gently mix in with a spatula. 5. Add the hard cider and ¼ cup of the melted butter; stir just until everything is mixed together (the batter will be thick).

½ cup shredded

6. Spread the batter evenly in the pan.

Gruyere cheese

7. Pour the remaining ¼ cup butter evenly over the top.

*For a non-alcoholic version,

Optional: 1/4 cup chopped

8. Place the pan on a rimmed baking sheet (to catch any butter drips).

substitute an equal amount of

toasted pecans, walnuts, or

9. Bake for 40-45 minutes, until the top is golden brown and a cake

sparkling apple juice or cider

cooked chopped bacon

for the hard cider.

1 12-ounce bottle hard

Pour 2 tablespoons of the

apple cider*

melted butter over the top of

½ cup unsalted butter, melted

the batter before baking.

and cooled slightly, divided

tester inserted into the center comes out with a few moist crumbs attached. 10. Remove from the oven and cool for 10 minutes in the pan, then turn out onto a rack to cool completely. 11. Store in an airtight container or zip-lock bag in the refrigerator.

U-pick apples - Golden Delicious, Arkansas Black and Mountain Variety - courtesy of The Orchard at Meadow Lakes.

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Autumn

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The Fall Issue

A Place to Build Something Bigger Words from Brittney Shull Photos by Ashley Denney

Coworking Space: The Colab

ome of the best ideas begin with a conversation. For Exeter business owners and real estate professionals Casey De Anda and Brittney Shull, years of those conversations kept returning to a familiar need: a place where local people could work, share ideas, and feel a little less alone in building something. Their answer is The Colab, a new coworking, meeting, and event space opening in downtown Exeter. At its heart is a simple invitation: Connect. Create. Collaborate. For someone working from home, that could mean fewer household distractions. For a business owner, it could mean welcoming a client into a professional meeting room. For a remote professional, it could mean having familiar faces nearby again. You can work for yourself and still have people in your corner. “We wanted to create the kind of place we had both been looking for,” Brittney says. “A space where people could get work done, but also feel connected, supported, and inspired. We all grow better together.” Located above Monet’s Restaurant inside the historic Mason building, The Colab will offer flexible work areas, meeting spaces, conference rooms, private phone booths, and a podcast room. Members and guests will have room to create, whether they are recording an episode, developing a workshop, or working through their next idea. Sometimes progress starts with enough space to finish what you came to do. Plans include networking events and masterminds where business owners can talk through challenges, exchange ideas, and learn from one another. These gatherings will give people a reason to step away from their desks and meet professionals they might never cross paths with otherwise. Collaboration can begin with a simple question and someone willing to help. The Colab will also offer venue rentals for business and personal gatherings, including team meetings, workshops, private dinners, celebrations, and community events. A full gourmet kitchen will support catered gatherings, while The Patio, an outdoor extension planned to open soon, will provide another

The Fall Issue

Connect. Create. Collaborate. setting for bringing people together. A conversation over coffee might lead to a useful introduction. A workshop might help someone take their next step. Casey and Brittney hope those everyday connections grow into relationships people can count on. “The relationships created through this work have opened doors, built friendships, and connected us with incredible people,” Casey says. “The Colab gives us a way to create more of those opportunities.” For both founders, bringing that opportunity to Exeter is personal. They call this town home and are grateful for the relationships that have shaped their careers. Creating The Colab is a way to offer others the encouragement and support they have valued themselves. With restaurants, coffee, and local shops within walking distance, members and guests can also support the downtown businesses that help make Exeter feel like home.Their hope is that as people build their businesses here, they also strengthen the community around them. The invitation extends throughout Tulare County, whether you need a place to work, people to exchange ideas with, or a welcoming venue for your next gathering. The Colab is expected to begin its soft opening in early October. Ready to connect, create, and collaborate?

Visit http://thecolabexeter.com to explore membership options, ask about upcoming networking events and masterminds, or inquire about venue rentals. For opening updates, follow The Colab on Instagram at @thecolab-exeter.

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History

Words and Photos by Terry Ommen

THE PACIFIC SUGAR FACTORY HOW SWEET IT WAS!

t’s no secret that Tulare County is an agricultural powerhouse, consistently ranking as one of the world’s top producers of farm commodities. However, this level of agricultural production is not just a recent phenomenon. The county has been engaged in husbandry since close to its founding in 1852. Wheat was a dominant crop in those early years, and cattle raising quickly caught on as vast expanses of grazing land were discovered. Thanks to exceptional soil, reliable water supplies, an accommodating climate, and smart farming practices, Tulare County now produces more than 150 commodities with some of the “biggies” being milk, citrus, grapes, and cattle. Noticeably absent from today’s list is the sugar beet. Yet, that wasn’t always the case. There was a time when this root vegetable was a prized cash crop, and Visalia was right at the center of its popularity. Today, there is no large-scale production, maybe no production at all, in Tulare County. Exactly when the first sugar beet was planted in the county remains a mystery, but the crop came to the attention of local farmers as early as 1887. That year, a publication called the San Joaquin Valley Resources described Tulare County as “naturally adapted for the growing of a superior quality of sugar beets,” urging locals to plant them and build processing mills. However, nearly two decades passed before anyone acted on the suggestion. In the spring of 1905, a group of investors formed the Pacific Sugar Company. Their plan was to plant sugar beets with high sucrose content and build a factory near Visalia capable of processing them into refined sugar. The company announced plans to build their processing facility 1 ½ miles south of Visalia, near what is today the southwest corner of Tulare and Santa Fe streets—the former site of the Pacific Olive Company. The site was ideal. Its proximity to Visalia provided access to a large labor pool, and its location along the railroad allowed for efficient delivery of harvested beets by train car.

In the winter of 1905, the company purchased 2,000 acres of land and planted their first crop. Because a processing plant without product was useless, the goal was to have a steady supply of beets ready for the factory's inaugural run. Construction also began in 1905. Much of the machinery was shipped in from New York and Minnesota, with additional pieces acquired in San Francisco. However, the historic 1906 San Francisco earthquake and fire damaged or destroyed much of the ordered equipment, delaying completion of the plant. By August 1906, the factory was finally finished, and it was massive. The main building stood four stories high and was packed with equipment. Eight large boilers on site produced enough steam to power the machinery. The grounds included storage sheds to hold incoming beets and an area where laborers manually removed plant leaves and stems—a process known as “topping.”

Sugar beets were hauled to the factory from Tagus Ranch by 10 mule teams pulling two wagons. Each wagon held about 5 tons of beets.

1905

The Fall Issue

1906

This postcard advertised the completed factory.

From there, the beets were washed and routed down an assembly line via a series of troughs. Machines sliced the vegetables, extracted and purified the juice, and then crystallized it into granulated sugar. The finished product was bagged in sacks, ready for shipment. On August 21, 1906, the factory ran its first operational test. The dry run was a complete success. The machinery worked like a charm, and the factory produced its very first sack of sugar. However, a major setback quickly followed. The initial crop harvested in the spring of 1906 sat too long due to construction delays, rendering the beets unfit for sugar production. While a small portion was processed into pulp for livestock feed, the rest had to be discarded, resulting in a significant financial loss for the company. Also in 1905, the Pacific Sugar Company teamed up with H.C. Merritt of Pasadena to purchase the 2,800-acre Tagus Ranch for $33.00 per acre, forming the Tagus Ranch Company. Edward H. Brecht, a German immigrant with extensive sugar beet expertise, was hired as the ranch superintendent. By 1908, more than 2,000 acres of the ranch were planted with sugar beets. Crucial to the operation was a steady supply of beets— without them, the factory sat idle. While some crops came from company-owned acreage, much of the supply relied on contracts with independent local farmers.

When it first opened, the factory employed 125 workers; the workforce nearly tripled over time. The sugar beet processing season lasted roughly three months each year, during which the facility could produce between 54,000 and 72,000 100-pound sacks of sugar. Plant operations were not without danger. In October 1906, company engineer E.G. Shore slipped on the floor inside the plant, catching his right foot in a machine gear. The injury was severe enough that a large portion of his foot had to be amputated. In 1908, Pacific Sugar expanded by building another factory in neighboring Corcoran, in Kings County. Despite this expansion, the company struggled financially for several years, undergoing multiple name changes. During some seasons, the Visalia plant did not operate at all. Eventually, the business filed for bankruptcy. Both the Visalia and Corcoran plants continued to operate intermittently until 1918, when a severe infestation of beet leafhoppers infected the crops with “curly top virus,” destroying almost the entire harvest. When the crops were infected again the following year, both facilities closed permanently in 1919. The machinery from the Visalia factory was eventually sold and relocated to Hooper, Utah. As an important historical footnote, the Pacific Sugar Company brought more than just agriculture to Visalia—it also brought Charles A. Whitmore, who joined Pacific Sugar as an office employee. Whitmore left the company in 1909 to purchase the Visalia Delta newspaper, which he owned and operated until 1928. Beyond his career as a journalist, Whitmore went on to become one of Visalia's prominent civic leaders.

In 1917 Edward Brecht purchased this Best brand tracklayer to haul his beets to the Visalia factory. Brecht is shown on the right.

1917

Calendar of Events

October Agenda Your ultimate lineup for cozy fall gatherings, weekend fun, and October festivities.

OCTOBER 3

OCTOBER 17

Saturday

6th Annual Pipeline Iron Show

Apple and Arts Festival

When: 8am-12pm

Where: Downtown Springville

Where: 11720 Avenue 264, Visalia

Hosted by: Springville Chamber of Commerce

Hosted by: Pipeline Church

https://tinyurl.com/appleandartsfestival

When: 9am-4pm

https://www.pipelineironshow.com VISALIA

SPRINGSVILLE

OCTOBER 10

OCTOBER 17

Saturday

Exeter Fall Festival

Taste the Arts

When: 10am-4pm

When: 10am-5pm

Where: Downtown Pine St, Exeter

Where: Downtown Visalia

Hosted by: Exeter Community Groups

Hosted by: The Arts Consortium

https://tinyurl.com/exeterfallfestival

https://tinyurl.com/tastetheartsvisalia

EXETER

VISALIA

OCTOBER 15

OCTOBER 31

Thursday

Saturday

Witches Night Out

Village Halloween

When: 9-5pm

When: 3-6pm

Where: Downtown Exeter

Where: ImagineU Children’s Museum

Hosted by: Bell Craft Brew Co.

Hosted by: ImagineU Children’s Museum

https://tinyurl.com/witchesnout

https://tinyurl.com/imagineutot

EXETER

VISALIA

Events subject to change. Please check with host before attending.

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Looking Forward

As the weather cools and the holiday countdown officially begins, we’re opening our doors to the magic of coming together. Next month, we’re bringing you our Gather Issue: your ultimate guide to welcoming the holiday season. Think dinner party hosting tips, insider advice for family photo day, and where to shop local for Small Business Saturday. Keep an eye out for our November issue - it’s all about connection, celebration, and community!

UP NEXT:

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