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Growing up in Chico, I learned early on that gratitude is more than a polite gesture—it’s a way of life. November always reminds me of that. The crisp mornings, the golden leaves swirling through the Esplanade, and the scent of woodsmoke drifting through the air all signal a season of slowing down and taking stock. It’s a time to reflect on how fortunate we are to live in a community that values the land, the people who tend it, and the meals that bring us together.

In Chico, the concept of "farm-to-table" isn’t a trend—it’s a tradition. Generations of farmers, ranchers, and small producers have poured their hearts into this soil, and their dedication continues to sustain us. From the early orchards that put our region on the map to the farmers markets that flourish today, Butte County’s agricultural roots run deep. Every apple, grain of rice, and leaf of greens that graces our tables represents not just nourishment, but a story of hard work, stewardship, and humility. That humility—of the farmer, the cook, and the eater alike—is something worth honoring this month.

As we celebrate this season of thanks, Chico’s culinary scene gives us another reason to be grateful. Chef Kevin Pham, a world-class chef with a remarkable story, is opening Mittsu, a new omakase sushi restaurant in Downtown Chico this November. What makes his arrival so special isn’t just the artistry of his cuisine—it’s his philosophy. Chef Kevin is building Mittsu around relationships: with his team, with his guests, and most importantly, with our local farmers. He’s sourcing rice directly from Chico Rice, milling it fresh in-house, and working closely with nearby farms to ensure that every dish served reflects not only impeccable flavor but also a deep connection to this land. His commitment to farm-to-table dining is a beautiful extension of the values that define our community.

This November, as we gather around our own tables—whether with family, friends, or neighbors—let’s pause to give thanks for the farmers who rise before dawn, for the chefs who transform their harvests into something memorable, and for the simple moments that remind us how good life can be when we share it. Gratitude, like good food, is meant to be savored. May your month be filled with abundance and appreciation, humility and hope, and the deep knowing that together, we make this place home.

As the holidays approach, let’s extend that gratitude beyond our tables—to our local businesses, artists, and neighbors who enrich our lives year-round. When we choose to support one another, we strengthen the very fabric of Butte County itself—a place built not just on good soil, but on good hearts.

Aveed Khaki Owner/Publisher

MICHAELA GULBRANSEN Writer and Account Executive

BRANDON Writer

WALSH PHOTOGRAPHY Cover Story Photographer AVEED KHAKI Owner/Publisher JASON CORONA Sales Director

Writer

UPGRADED LIVING CONTRIBUTORS

LOVE Real Estate

Art

LEROUX Gardening ERIK BROWN Cover Design

MAKE A DIFFERENCE

As the holidays approach, it’s easy to get caught up in the joy of decorating, cooking, and celebrating with loved ones. Yet, it’s important to remember that not everyone in our community is as fortunate. For many families in Butte County, the season can bring added challenges—cold nights, empty cupboards, or financial strain.

This year, take a moment to look through your closets and pantries. You might be surprised by how much you have to give—an extra coat, a pair of gloves, a blanket, or canned goods you can spare. These gestures can bring real warmth and comfort to someone in need.

Local shelters and community organizations across Butte County work tirelessly to support those struggling through the winter months, and your donations make their work possible. By sharing what we have, we honor the true meaning of the holidays: gratitude, compassion, and the reminder that giving is the greatest gift of all.

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THINGS WE'RE THANKFUL FOR

Butte County Local Food Network works diligently to eradicate food deserts, connecting local farms with areas hardest hit by disaster.

Golden Valley Bank once again takes up the banner of title sponsor for the Jesus Center's Run For Food. Amber Abney-Bass and Gentry Power discuss what this incredible event means to them and our community.

Butte County Fire Safe Council is on a mission to safeguard Butte County and surrounding areas against future wildfires, one neighborhood at a time.

Centenarian Iris Wicks is soon to celebrate her 102nd anniversary on this planet. One conversation is all you need to know she has plenty of years ahead of her.

California Renovations breathes new life into Cindy Kelly's home, preserving it for generations to come.

Cool Kid Jason Storey marches to the beat of his own drum—one of leadership, hard work, and service.

Amberlynn Avila nears completion on the first home in her new 10-home development in Chico. The project precedes a new development in Oroville that will soon offer 1,000 new homes to Butte County residents.

For more reasons than one, Sheriff Kory Honea is a local legend welldeserving of our county's thanks.

Dr. Nerissa Prieto helps her patient, Theresa, regain health and hope.

Doug Love recounts restaurants old and new worthy of appreciation.

Culligan of Chico work tirelessly to bring clean water to Butte County residents and beyond.

Enloe Flightcare responds to the most harrowing of emergencies, and a gift by Leslie Deniz furthers their mission.

The holiday season is home to some of the year's best drinks. Try each one on our seasonal cafe crawl!

Steven and Lacie Perrot bring the bayou to Chico at The Gumbo Shop.

Alisa LeRoux provides words of encouragement for winter gardeners.

Chico Animal Shelter continues to provide for our furry friends. Discover this month's most adoptable faces.

Try our Maple Chai Apple Butter Latte recipe, perfect for these colder fall and winter evenings.

We take the Cadillac Lyriq EV for a spin to discover new food in Lincoln, California before catching Jimmy Carr's live stand-up show.

COVER STORY

Chef Kevin Pham brings his worldclass talent to Downtown Chico with Mittsu, an intimate omakase restaurant opening this November. Rooted in connection, Mittsu bridges farm and community by sourcing locally and partnering with farmers to craft an unforgettable dining experience that celebrates Chico’s land, people, and shared spirit of gratitude.

Cultivating connection

In the summer of 1975, Donna Garrison was driving from Orange County to move a friend to Chico when she stopped at a roadside stand in Gridley. The heat shimmered on the asphalt, the air thick with the scent of ripening fruit. She bought a peach, took one bite, and her life changed course. She recalls, “It was unlike any other I’d ever had. I never tasted any fruit like that before.” She packed up her life and moved north, drawn by the people, the landscape, and intuition that this region offered something more sustainable.

Nearly 50 years later, that same sense of connection—to place, people, and purpose—continues to guide her work. Alongside her friends Pamm Larry, Maria Giovanni, and Toni Zanella, Garrison co-founded the Butte County Local Food Network (BCLFN), a grassroots nonprofit committed to building a resilient, equitable, and self-sustaining local food system. “Our vision,” Garrison explains, “is to create a strong local food system as the foundation of a strong local economy,

anchored in a healthy community that thrives on neighbors helping neighbors.”

Before her foray into food activism, Donna spent 25 years as a bookkeeper, lending her skills to local businesses and nonprofits. Numbers, organization, and accountability came naturally to her—but she always felt called to something more holistic. That shift began in 2011, when her roommate, Pamm Larry, began organizing a statewide campaign to label genetically modified foods—California’s Proposition 37. The experience opened Garrison’s eyes to the broader issues of food transparency, sovereignty, and justice.

With shared vision and determination, the two began working together. Their first initiatives were small but deeply impactful. The Angel Program, for example, connected local farms like GRUB CSA Farm with families in need, particularly those affected by wildfires. The model was simple but powerful: community members and North Valley Community Foundation would sponsor

produce boxes, and BCLFN would deliver them to households recovering from loss—especially in areas like Concow after the Camp Fire. “It wasn’t just about getting food to people,” Garrison says. “It was about keeping local farms afloat, supporting neighbors, and reminding everyone that they weren’t alone.”

As their work grew, so did their impact. In 2020, BCLFN received an $80,000 grant that allowed them to purchase and retrofit a refrigerated van, which they named Farmers MarketMobile, that brings fresh, locally grown produce directly to neighborhoods, schools, and community centers across Butte County. The MarketMobile accepts EBT/ CalFresh, credit, and cash, and offers a 100 percent Market Match for CalFresh users—meaning families can buy twice as much local food for the same cost. What began as a pandemic-era solution to food access has evolved into a cornerstone of the local food economy, connecting small farmers to markets they never could have reached alone.

But BCLFN’s vision extends well beyond delivery trucks. In 2022, the organization launched GROWN—short for Growing Resilient Optimism With Nature. The program collaborates with local schools and preschools to educate children on growing their own food, composting, and understanding the natural cycles that sustain them. Starting at Achieve Charter School, GROWN has since expanded to multiple elementary and high schools throughout Butte County. The program not only builds gardening skills but also reinforces self-sufficiency and environmental stewardship. “Kids who get their hands in the soil understand food in a different way,” says Garrison. “They see how everything connects—the land, the weather, the work, and the reward.”

Other cornerstone initiatives include Save Our Seeds, which encourages residents to preserve and share locally adapted plant varieties that thrive in Butte County’s unique microclimates. By maintaining seed sovereignty, the community ensures longterm resilience against supply-chain disruptions and corporate seed monopolies. “It’s about keeping our food future in our own hands,” Garrison says.

Perhaps the most ambitious of BCLFN’s projects is the 1000 Acres More campaign—an effort to bring 1,000 acres of local land into food production by 2026 through backyard gardens, school gardens, and community plots. Residents can register their gardens by ZIP code, participate in “Garden Blitzes” to install raised beds, or volunteer as Garden Brigade mentors to help others get started. The campaign aims not only to boost local food production but to rebuild the social fabric of neighborhoods through shared effort and purpose.

By 2024, BCLFN reported helping install more than 500 raised garden beds, distributing over 7,000 seed packets through neighborhood “tiny libraries,” and delivering more than 40 tons of local food through the MarketMobile. They’ve partnered with organizations across Chico, Gridley, Oroville, and Paradise to expand community composting, pollinator gardens, and farm-totable education programs.

Through it all, Garrison’s guiding principle remains the same as it was on that summer afternoon in 1975: connection. “That first peach wasn’t just delicious—it represented everything I love about this community,” she says. “It was grown here, by someone who cared, on soil that’s been nurtured for generations. That’s what we’re trying to preserve.”

From that single bite in Gridley to a countywide network of farmers, schools, and neighbors, Donna Garrison has helped to cultivate more than an organization—she’s helped to grow a movement rooted in gratitude, generosity, and good soil.

“When we support local food,” she says, “we’re not just feeding ourselves. We’re feeding and supporting the health and spirit of our entire community.”

Find more information on how you can help build a more sustainable food economy and be part of the solution at www.BCLocalFood.org.

Running for food, grace, and community

Each Thanksgiving morning, as the first light filters through the oaks of Bidwell Park, thousands of Chico residents lace up their shoes to celebrate gratitude in motion. The Run For Food, now in its 20th year, has become more than a race—it’s a legacy of compassion, connection, and community support for the Jesus Center, led by Executive Director Amber Abney-Bass. This year, the milestone is doubly special: it’s also the 20th anniversary of Golden Valley Bank, which returns for its sixth year as the event’s title sponsor.

When Amber Abney-Bass first walked through the doors of the Jesus Center, she wasn’t looking for a job—she was searching for purpose. A former real estate and finance professional, Amber had spent years building trust with clients, helping them navigate major life changes with empathy and understanding. But when longtime advocate Peggy Mead reached out about an opening at the Jesus Center,

Amber felt a calling she couldn’t ignore.

“I realized almost immediately that this work wasn’t about sitting behind a desk,” she recalls. “It was about walking the halls, listening to stories, and sometimes just being a shoulder to cry on. It’s messier work than I ever imagined—and far more human.”

Amber’s deep empathy comes from lived experience. She grew up in a household marked by instability, where pride often overshadowed need.

Those early lessons became the foundation of her leadership philosophy at the Jesus Center. Since joining the organization, she’s helped it grow from a modest budget of under one million dollars into a regional leader in housing and recovery support. What once was a small facility with 23 beds for women and children has expanded to over 400 beds a night, serving single men, single women, seniors, and families alike.

“When people come in for a meal, it’s not just about food,” Amber explains. “It’s the beginning of a conversation— about housing, employment, recovery, and hope. Every plate we serve has the potential to change a life.”

The Run For Food began two decades ago as a grassroots effort by a few Chico families who wanted to support the Jesus Center’s mission to serve “the least of these.” Over time, it evolved into one of Chico’s most beloved traditions— drawing between 4,000 and 5,000 runners and walkers each Thanksgiving morning. Proceeds fund community meals, emergency shelter, and recovery programs like Sabbath House, a soberliving program for women and children.

Amber has been involved with the event for 12 years, serving on the planning committee and helping tell its story.

“Thanksgiving is about gratitude and togetherness,” she says. “Run For Food is our community’s way of turning that

gratitude into action—of helping ensure that everyone in Butte County has a place at the table.”

That mission found an ideal partner in Golden Valley Bank (GVB). After the Camp Fire in 2018, when food insecurity surged across the region, GVB made a commitment to help strengthen the event’s reach and impact. “2019 was the first Run For Food after the Camp Fire,” says Gentry Power, Vice President of Business Development at Golden Valley Bank. “The fire displaced so many people and amplified existing needs. It became critical for us to get involved in a positive, meaningful way.”

Now entering their sixth consecutive year as title sponsor, GVB’s partnership has become integral to the event’s success. The bank doesn’t just fund the race—it amplifies it. Through video storytelling, social media campaigns, and billboards, GVB helps lift awareness about food insecurity and encourages wider community participation. “Our goal is to serve all our stakeholders—shareholders, employees, customers, and community partners,” Gentry explains. “The bank pays for all employees and their families to participate. It’s one of the most fulfilling things we do as a company.”

That hands-on involvement is personal for Gentry, who has participated in the event for the past four years alongside his family. “We kick off the Thanksgiving holiday by giving rather than receiving,” he says. “It’s a proud moment, and we’re full of gratitude that we can support

Amber and the Jesus Center. Run For Food is a legacy experience that brings everyone together—it’s a classic Chico tradition that we’re honored to be part of. It’s incredible to see it break attendance records each year.”

As both Golden Valley Bank and Run For Food celebrate their 20th anniversaries, the partnership stands as a powerful example of how local leadership can multiply impact. What began as a simple fundraiser has become a cornerstone of community identity—a day when Chico gathers not only to run, but to remember why gratitude matters.

“It’s humbling to see what this event has become,” Amber reflects. “When I see the crowds in Bidwell Park—families, kids, grandparents, all moving together— it reminds me that generosity is our community’s greatest strength. Every step taken helps someone else take theirs.”

As the morning sunlight spills over the starting line, Amber, Gentry, their families, and thousands of others will prepare to run side by side, propelled by purpose. For Chico, the Run For Food isn’t just about crossing a finish line—it’s about ensuring that every neighbor has the chance to begin again.

For more information or to register for this year’s Run For Food, visit the event website at www.RunForFood.com. If banking on community matters to you, visit www.goldenvalley.bank and discover how they can help you or your business grow. MEMBER FDIC

Guardians of the Wildland Edge

In a county forever shaped by wildfire, the Butte County Fire Safe Council (BCFSC) has become one of the region’s most vital organizations—working year-round to prevent the next disaster. Founded in 1998 by a small group of concerned residents, the Council began with only three part-time employees dedicated to public wildfire education. Today, it has grown into a countywide operation employing 34 full-time staff and coordinating hundreds of volunteers. Acting as an umbrella organization for smaller fire safe councils in Cohasset, Forest Ranch, and Clipper Mills, BCFSC’s mission remains clear: to provide safety in Butte County through wildfire education, mitigation, and recovery.

Leading the effort is Executive Director Taylor Nilsson, whose story reflects a deep and lifelong commitment to

environmental stewardship. Born in the Canary Islands and raised in Chico, Taylor grew up hiking and backpacking through the Sierra foothills, where he developed an enduring respect for nature. After attending Cuesta College, he earned his degree in Environmental Protection Management from Cal Poly, San Luis Obispo—studying how to safeguard natural resources within human-built environments.

Following graduation, Taylor spent a year traveling through South America before moving to Bend, Oregon, where he worked for a company specializing in recycling and waste diversion at wildfire camps. “We were learning how to manage waste in some of the harshest conditions,” he recalls. “That was when I saw how fires were changing both landscapes and lives.”

When the Camp Fire devastated Butte County in 2018, Taylor knew he needed to return home. “Friends, family, and the community that raised me were hurting,” he says. “I wanted to be part of rebuilding something stronger.” In April 2019, he joined the Butte County Fire Safe Council as a field coordinator, overseeing contractors and managing recovery projects. Under the mentorship of longtime Executive Director Calli-Jane West, he quickly advanced through the ranks, learning the intricacies of wildfire mitigation and community outreach.

Two years ago, Taylor stepped into the role of executive director, continuing the organization’s forward momentum.

Under his leadership, the Council has shifted its focus from recovery to proactive prevention. Butte County’s forests and brushlands, thickened

by decades without natural fire, have become dangerously overgrown. “Our forests are out of balance,” Taylor explains. “When we remove small-diameter trees and clear dead and dying wood, we’re restoring health to the land.” The Council employs several strategies to reduce fuel loads—including prescribed burns, mastication, mechanical thinning, and hand crews—all aimed at creating defensible space that can slow a wildfire and give firefighters the chance to protect homes and lives.

Community involvement remains at the heart of BCFSC’s mission. Its Firewise USA program empowers neighbors to work together to make their properties fire-safe. In 2024 alone, the Council helped establish 42 new Firewise communities, giving residents both peace of mind and potential insurance discounts. Another highly popular initiative, the no-cost chipper program, allows homeowners to pile up brush and small trees for free chipping and hauling. For larger projects, the Council hires contractors to handle mitigation professionally. “It’s not just about clearing vegetation,” Taylor says. “It’s about helping people take ownership of their land and their safety.”

Despite these efforts, awareness remains a constant challenge. Even in a county where 36 percent of the land has already burned, many residents underestimate the complexity and cost of wildfire readiness. Removing one hazardous tree can cost up to $7,000, while full post-fire recovery can exceed $100,000 per acre. “People know wildfires happen,” Taylor notes, “but they don’t always understand what it takes to prepare for one.”

The need for readiness has never been greater. The Park Fire, which was estimated to burn over 5,000 acres per hour, demonstrated how fast conditions can shift and how vital prevention is. “That’s the pace we’re up against,” Taylor says. “Our job is to stay ahead of it—because prevention will always be less costly than recovery.”

To tackle this immense challenge, BCFSC relies on collaboration and community support. Although 98 percent of its funding comes from grants, donations from residents remain essential. Every contribution helps fund field crews, outreach programs, and neighborhood Firewise efforts that strengthen the county’s defenses.

Looking ahead, Taylor envisions a future where fire prevention becomes second nature—a shared responsibility embedded in Butte County’s identity. “Fire is part of our ecosystem,” he says. “It’s not something we can eliminate, but we can learn to live with it responsibly.”

Through education, innovation, and unshakable dedication, the Butte County Fire Safe Council continues to lead the way— transforming fear into preparedness, destruction into resilience, and fire into renewal.

For more information or to support their work, visit Butte County Fire Safe Council online at www.ButteFireSafe.net

centenarian: Iris wicks

At nearly 102 years young, Iris Wicks radiates warmth, humor, and vitality.

Seven years ago, she faced a tough decision: return to her longtime Sacramento home or move into assisted living. “It was no longer a home,” she recalls. “It was empty and void of company.” After careful research, she chose The Inn at Westmont of Chico, and she hasn’t looked back.

“I have the most beautiful view, and I’ve made so many friends. It’s just the perfect place,” she says with a smile.

Now, Iris enjoys a quieter rhythm surrounded by friendship and care at Westmont of Chico. The community perfectly balances support and

independence, giving residents freedom while offering compassionate assistance when needed. “They bend over backward to make sure we’re happy,” she says. “If one person can’t help, two or three will step in. They really have a heart for us.”

The team at The Inn at Westmont of Chico understands that choosing assisted living is a deeply personal and emotional decision, one that families do not take lightly. That’s why they walk alongside residents and their loved ones every step of the way, ensuring the transition feels comfortable, supported, and full of purpose. Their goal is simple: to make Westmont of Chico not just a place to live, but a place to truly feel at home.

Iris’s life has always been filled with music, education, family, and adventure. A former schoolteacher, she taught students from third grade through junior high, keeping a piano in her classroom and filling her lessons with song and creativity. Her love of music continues to brighten her days at Westmont of Chico, where she eagerly joins sing-alongs, live performances, and dancing. “They make it so much fun. There’s always something happening that lifts your spirits,” she says.

Iris was fortunate to see much of the world, a joy she describes as one of life’s greatest gifts. She’s explored countless destinations and even traveled to Australia with her son, who participated in amputee golf tournaments. “Traveling was always important to me,” she shares. “It opened my eyes and my heart.”

Iris has become a cherished part of life at Westmont of Chico. She jokingly refers to herself as The Inn’s ambassador and one-woman welcoming committee, a title everyone around her would agree she’s earned as she’s always greeting new residents, sharing stories over lunch, or organizing impromptu get-togethers.

Family remains at the heart of Iris’s joy. She is surrounded by love from her extended family, three children, five grandchildren, and five greatgrandchildren, including a granddaughter performing on Broadway in shows like Juliet and Wicked. Visits from her daughter, who lives in Chico, are frequent, and she treasures the moments when her family joins her for meals and events.

“I’ve lived such a full life,” Iris says. “Now I get to rest easy in a beautiful place where I’m loved and surrounded by kindness.”

At Westmont of Chico, Iris has found more than care; she’s found community, laughter, and a true sense of home. With every amenity she could imagine, a dedicated team of caregivers, and a convenient and beautiful location on the lake at California Park, few places can compete with what is offered at Westmont of Chico. Visit them online at www.WestmontLiving.com or call (530) 894-5429 to schedule a tour for yourself or a loved one.

The Design Team that Gets you

There’s a place about a mile from the river where the sounds of the city melt away and the stars take over the night sky. It’s here that Cindy Kelly found her place in a house meant for the outdoors, with massive wood beams spanning the ceilings and enough room for her beloved menagerie of animals.

She loved the old bones of the house but knew it needed renovating, including updating the kitchen with its gorgeous but outdated harvest gold appliances. An unfortunate water leak went undetected, necessitating demolition of the entire kitchen and surrounding rooms. Once that was finished, Cindy moved on to the next step. She spoke with California Renovation’s lead designer, Brenda Groteguth, who encouraged her to bring in any Pinterest or magazine ideas she had to their first meeting. She says, “Initially, I was so surprised at what’s available, there, in the showroom. It’s so pretty!” There are different types of flooring, countertops, beautiful tiles, and fixtures. The vignettes of kitchens and bathrooms with every detail thought out make the entire process so much easier.

Cindy shares that she immediately felt comfortable with Brenda, “She listened to everything I said and really caught my vision.” Within a short amount of time together, they had accumulated a beautiful palette of colors and materials, something that had seemed overwhelming to Cindy before connecting with California Renovation. Brenda came out to see the space in person and fully understood Cindy’s desire to pull the outside in by highlighting the warm wooden beams and brick walls in the new design.

The team designed a new footprint for the kitchen, installing a window over the sink, knocking out a wall to expand the kitchen's length, and opening up the rooms to take advantage of the incredible views of her outdoor space. In an effort to match Cindy’s vision with her budget, Brenda would guide her to better options for getting the most out of her money, such as precut quartz countertops versus a full slab. “They really went above and beyond to find the nice, high-quality things that I was looking for that fit the space and budget,” she said.

The communication throughout the different phases of the project was unparalleled, and Cindy was never left wondering what was next. She truly appreciated the level of professionalism shown by everyone involved. She shares, “They cleaned up and never left me with a mess at the end of the day because they knew that I was living through this renovation.”

When asked what her favorite feature in the kitchen is, Cindy points to her soft-close cabinets that feature substantial gold hand pulls. The bright white quartz countertops reflect all that natural light into the space and come in a close second. She says of California Renovation, “They really caught onto what I was trying to do—how I wanted the kitchen to feel.”

If you’re considering a home renovation, visit the California Renovation showroom at 2525 Dominic Drive in Chico or call them at (530) 343-1661 to set up an appointment. You can also check out their website www.CaliforniaRenovation.com to learn more.

Marching for History and Leading with Heart

When it comes to commitment, Cadet Jason Storey doesn’t do anything halfway. A junior at Durham High School, Jason was recently named Region 12-8 Cadet of the Year with the U.S. Naval Sea Cadet Corps (USNSCC) Golden Bear Division, a well-earned recognition for his hard work, leadership, and service.

This fall, Jason will proudly represent Northern California in Philadelphia as a flag bearer in the Homecoming 250th Anniversary Parade, honoring the U.S. Navy and Marine Corps. It’s a once-in-a-lifetime opportunity that only 150 cadets nationwide were selected to participate in—distinguished by rank, leadership, and service, to take part in this historic, nationally televised celebration. Cadets from every state, branch, and generation of service will march side by side, commemorating 250 years of American pride and perseverance.

In addition to marching in the parade, Jason has also been selected as one of only 25 cadets chosen to serve at a black-tie gala attended by national leaders and distinguished guests; a true honor recognizing his dedication, character, and commitment to excellence.

Jason joined the Sea Cadets as a freshman after his mom signed him up, and it didn’t take long for him to thrive. What started as a way to learn something new quickly turned into a passion for teamwork, leadership, and service. “He just took off,” his family says. “He puts his whole heart into everything he does.”

The Golden Bear Division, based in Chico, California, is part of the broader USNSCC youth leadership program, which serves young people ages 10 through high school. The division meets monthly. Cadets engage in six hours of drill, training, and leadership development each session and offer programs in seamanship, medical training, STEM, field operations, and more. While there is no requirement for future military service, cadets are often better prepared for enlistment or officer programs, with opportunities for advanced paygrade entry in the U.S. Navy.

Beyond the uniform, Jason is a grounded, well-rounded teen with big dreams. He loves playing baseball, going hunting with his grandfather, and spending quality time with the people who matter most. His sister Jayna, just 18 months older, has always been a guiding influence; hardworking, dependable, and never too busy to squeeze in a game of pickleball or simply hang out together. Jason is deeply rooted in family, and he credits their constant love and encouragement for helping him stay focused and true to himself.

Looking toward the future, Jason hopes to carve out a path in the medical field. The Navy offers promising medical career tracks, from corpsman to specialized healthcare roles. Should he choose to continue with military service, his Sea Cadet experience gives him a solid foundation for both leadership and technical training.

As the nation celebrates its 250th birthday, Cadet Jason Storey stands as an emblem of dedication, service, and youthful promise. Whether marching down Market Street in Philadelphia or serving at a black-tie gala in full dress uniform, Jason embodies the Sea Cadet values of honor, respect, commitment, and service and he’s just getting started.

Helping Butte County Realize The American Dream

Sometimes, the simple act of moving away and then coming back home can offer a new perspective on the very place you grew up in and the issues in your own neighborhood. Chico native Amberlynn Avila shares how her experience in Washington, D.C., as a staff assistant and intern with the House of Representatives, expanded her understanding of nationwide housing issues. During her time there, she had the opportunity to meet people from diverse backgrounds and specialties, broadening her knowledge of various industries. Once back home, she realized how much needed to be done here and decided to focus her efforts on her own community. “There is a need for homes here in Butte County, and if I can contribute to that, I will,” she said.

Her experience in real estate development began long before her first foray in the field; you could almost say it’s in her DNA. Her father has

been in the business for many years, and Amberlynn says that construction is something she has always known and enjoyed. Now, as part of the Premier Enterprise company, Amberlynn can utilize her construction knowledge and love of design.

It’s hard to ignore the prowess and initiative she showed as just a sophomore in high school, working on her namesake development, Amberlynn Estates. She smiles when asked about the name and says, “My dad takes a lot of pride in his kids and his family. He named the estates after me, and then we named the streets after our family.” You’ll see one street named after the island their grandfather is from, one with their grandmother’s maiden name, and even a street called Avila Way.

She explains that they worked on it from a developer standpoint, focusing on the ‘horizontal’ of the subdivision,

which includes everything ground level and below, from paving the roads and sidewalks to the utilities. She shares, “I was the one going to the planning commission meetings and presenting the project. I also presented the project to the Chico City Council and hosted community meetings where the public came and offered their opinions on how it should appear.”

While your average fifteen-year-old may have shied away from this type of responsibility, Amberlynn took it in stride. They sold the development to DR Horton, which is finishing the project by completing the ‘verticals’—building from the foundations up. Amberlynn held back a few lots to finish on her own, and that is just one of the projects she is working on now, 15 years later.

Her homes in that estate will have upgraded features throughout the build. She will use 2x6 construction instead of

2x4, higher R-value insulation, and upgraded cosmetics, including better cabinetry and flooring options. In addition to upgrades on the current home she is building, the property also features an ADU. There will be a total of 10 of Amberlynn’s homes in that particular subdivision. The first home is almost complete, and Amberlynn couldn't be more excited to cross that finish line. “Building a home from the ground up is a massive project,” she says. “Every day presents a new set of tasks to accomplish, and completing one opens the door to two new ones the next day, until the home is finished. Flooring goes in next, before we put the finishing touches on it. It's so rewarding to see it all come together like this.”

Along with building higher-quality homes, as part of Premier Enterprise, Amberlynn focuses on remodeling existing homes and is moving forward with a variety of projects in the city of Oroville that will total over 1,000 new houses. The Thermalito area project is different for the Avilas in that they will be both the developer and the builder. The project will focus on market-rate homes built to meet the needs of the majority of families looking to purchase a home within that price range.

Amberlynn points to the most recent Myers report, which analyzes housing shortages, demographics, and affordability. It found that there were 8,500 qualified homebuyers residing in Butte County, but all are currently living in apartments rather than owning their own home. Amberlynn says, “We want to give people the American dream and a home they can be proud of.”

For more information on the upcoming project in Oroville or the new homes being built in Chico, contact Amberlynn by email at amber@pmrenterprise.com or by phone at (530) 570-5548

Sheriff Kory L. Honea A Steady Hand in Butte County's Defining Moments

Since becoming Butte County’s 31st Sheriff in 2014, Kory L. Honea has guided the region through some of its most consequential events. His leadership has not only protected lives in moments of crisis but has also shaped how the county prepares for and understands public safety.

Honea became a statewide figure in 2017 during the Oroville Dam Spillway emergency, when his swift evacuation orders protected nearly 200,000 residents. The following year, during the devastating Camp Fire, his calm presence and compassionate communication became a lifeline for a community facing

unprecedented loss. He continued this pattern of leading with urgency and transparency through the deadly Bear Fire and North Complex fires in 2020, solidifying his role as a trusted voice in Butte County’s most perilous moments.

Beyond emergency response, Honea has pursued programs that enhance public safety and community wellbeing. He helped launch the Alternative Custody Supervision program, reducing jail overcrowding while providing rehabilitation opportunities for non-violent offenders. In 2021, he established the Butte Strong First Responder Wellness Unit, a nationally recognized initiative

supporting the mental and emotional health of emergency personnel and their families. Funded by the Butte Strong Fund, this program provides counseling, fitness classes, and wellness resources to those on the front lines of disasters.

Honea has also focused on strengthening the Sheriff’s Office itself. Under his leadership, Measure H, a voter-approved sales tax increase, provided funding to fill critical staffing gaps and expand jail capacity. Recruitment efforts, including swearing in new deputies, have ensured the office remains responsive and capable of meeting the community’s evolving safety needs. Specialized programs such as the Gang Unit and School Resource Deputy Program further reflect his commitment to proactive, preventative policing.

In June 2025, Honea expanded his community engagement through “The Sheriff’s Mic: Cleared to Talk with Sheriff Honea,” a podcast available on Spotify, Apple Podcasts, iHeartRadio, and the Butte County Sheriff’s Office website. Through candid conversations with law enforcement professionals, community leaders, and experts, he discusses wildfire preparedness, crime prevention, mental health, and other pressing public safety topics. Episodes also delve into recent events, such as the Feather River Adventist School shooting, and practical issues like protecting seniors from scams or tracking wildfires with volunteer programs. The podcast exemplifies Honea’s commitment to transparency and education, providing residents with accessible insights into complex issues.

Whether coordinating evacuations, reforming custody programs, supporting first responders, or leveraging new media to educate the public, Sheriff Honea has made an enduring mark on Butte County. His steady leadership, innovative approach, and openness to community dialogue have defined an era of resilience, service, and trust.

To listen to The Sheriff’s Mic: Cleared to Talk with Sheriff Honea, visit the Butte County Sheriff’s Office podcast page at www.buttecounty.net or find it on major platforms like Spotify, Apple Podcasts, and iHeartRadio.

"Effie was with me every step of the way, and I mean every step. She was always just a call away, answering my endless questions with patience and clarity, no matter how small they seemed. Her knowledge of our area? Unmatched. She’s not just an expert—she’s the expert, knowing every nook and cranny of the market like the back of her hand. Thanks to her savvy negotiating, she saved me a fortune. Her integrity, work ethic, and sheer skill put her in the top 0.1% of anyone I’ve ever worked with. She didn’t just help me buy a house—she made me feel like I was her only client, pouring her heart into every detail. I can’t recommend her highly enough, and I wouldn’t dream of working with anyone else."

- Dr. Isaac Barthelow, owner of North Valley Eye Care., Chico

Stunning Home with Golf Course Views in Desirable California Park! Located across from the picturesque Canyon Oaks Golf Course, this beautiful home offers serene views and an ideal setting within the sought-after California Park community—complete with scenic lakes, lush parks, playgrounds, and walking trails. Step inside to a light and airy open floor plan featuring a formal living room with a cozy fireplace and an adjoining formal dining area, perfect for entertaining. The inviting family room overlooks the pool, while the spacious kitchen opens to the family room and boasts solid surface countertops, pull-out drawers, refrigerator, and a charming breakfast nook with a built-in bench and table. This 4-bedroom, 2-bathroom home includes a comfortable primary suite with built-ins, dual closets, and a sliding door to the patio. The primary bath features dual vanities for added convenience. Enjoy outdoor living at its best with a low-maintenance yard, in-ground Gunite pool, and plenty of space for relaxation or gatherings. Additional highlights include a 3-car garage and a fantastic location close to nature, recreation, and amenities. A perfect blend of comfort, style, and California Park living! Bed: 4 Bath: 2 SqFt: 1,705 Price: $575,830

Parkside Elegance with Detached Guest Casita!! Nestled in one of Chico’s most coveted neighborhoods, directly across from Deer Park and steps to the beauty of Bidwell Park, this distinguished residence offers a rare combination of elegance, comfort, and timeless design. A welcoming front porch, framed by a serene Japanese maple, dogwood, butterfly bushes, and curated landscaping sets the tone for the tranquil lifestyle this home affords. Step inside to discover a thoughtfully-designed floor plan featuring 2 spacious bedrooms plus a versatile office/3rd bedroom. The living room showcases an expansive picture window capturing stunning park views, complemented by a freestanding wood stove and warm, continuous laminate wood flooring throughout. The heart of the home is its gourmet butler’s kitchen, with everything you could need to entertain. So much to see. Call for a showing! Bed: 3 Bath: 3 SqFt: 2,305 Price: $749,900

Regaining health and Hope

For eight years, life demanded everything from Theresa. Raising her son, caring for her totally dependent father, and managing the endless chores of a 316-acre ranch left little room for her own well-being. When chronic hip pain forced her to walk with a cane, her health challenges became impossible to ignore.

“Dad passed away two years ago. Shortly after that, I had double hip replacement surgery and took ownership of our family ranch. I had finally made it to the other side, so to speak,” she shared. Theresa described “making it to the other side”

not as an ending, but as a moment of transition and the beginning of a search for her own health.

Like many caretakers, Theresa had invested all her energy into those around her, leaving little room to tend to her own needs.

“I took a long look in the mirror one day and just stood in awe at my reflection. Last time I looked (it seemed), I saw a very young 52-year-old with a glowing smile and a personality people gravitated toward. Now it was just a woman,

overweight, with swollen ankles, and feet so painful I had to change my shoes three or four times daily.”

After confiding in a friend about unbearable nerve pain in her feet and her restless legs, she was encouraged to try IV therapy, and together they called Privvy Modern Health.

“Our reception was warm and friendly, and the establishment was modern and very clean. Dr. Prieto prepared and set our IVs, then we relaxed comfortably for the duration of the therapy. It was there we talked about my pain and numbness in my feet, and my desire to lose some weight and improve circulation,” Theresa recalled. “Dr. Prieto expressed concern about my numbness and weakness, putting me at risk of injury working around heavy machinery. We then decided that she would be the one to help me on this journey to feeling better.”

This decision marked the shift from selfneglect to self-prioritization, supported by Dr. Prieto, a physician who emphasizes both compassion and personalized care. What began as a single IV therapy session has evolved into comprehensive concierge care.

Just a few months after joining Dr. Prieto's program, Theresa has lost 25 pounds, regained mobility, and found relief from vascular insufficiency and chronic pain.

This holistic approach, which addresses poor circulation, vascular issues, weight, and chronic pain together, was designed uniquely for Theresa’s lifestyle. Her experience is a reminder that caring for oneself is not selfish; it is essential. Concierge medicine at Privvy Modern Health provides patients with the time, flexibility, and personalized attention needed to start their journey before health challenges worsen.

If you are struggling with pain, circulation issues, or weight, and are ready to take the first step toward restoring your health, contact Dr. Nerissa Prieto at Privvy Modern Health for personalized concierge medicine tailored to your needs. Appointments are available by phone at (530) 309-0671 or online at www.privvyhealth.com.

-Tim Scallen, Chico

making it ideal for families or anyone seeking extra room to spread out. The bright and airy living areas are highlighted by durable laminate flooring throughout, combing both style and easy upkeep. The open layout seamlessly connects the living and dining areas to a modern kitchen , perfect for both daily living and entertaining.

this is on top of the 3 car attached garage !!! Brand new water softener !! Don't miss out on the views from your master suite upstairs while sitting on your own private balcony looking out on the view of oak trees and hills - ahhhhhhhhhhh there's just no place like home!!!!!

Brand new carpet upstairs just installed! Kitchen has been updated with granite counters and has stainless-steel appliances, eating bar and walls of windows to look out at the courtyard. The upstairs primary bedroom and bath has a beautiful new updated tiled shower with glass clear doors. Attached 2 car garage and separate family/living areas for entertaining!! Centrally located in Pebblewood Pines with an inground pool! This is a property you'll surely love!

This wonderful design truly brings the outside in with amazing natural light just pouring through the windows. It's fun to hike on your own 15acre landscaped estate with fenced and cross-fenced areas. The sunsets on the top of the property are simply breathtaking! If you love fruit trees, you'll find plenty here, and the home itself is simply to die for! Must see to believe all it offers! Bed: 3.0

: $495,000

t: 1,889 Price: $349,500 Pebblewood Pines! Every room in this home is bathed in sunlight, blessing it with a bright, uplifting energy throughout the day. Sliding doors and large windows offer seamless access to the lush outdoor wonderland. The new kitchen is modern, sleek, and ready for gatherings. Fresh practical carpet graces the entire upstairs and owned solar panels provide sustainability and savings. This is a dream home to spend many years enjoying!!!

Happy Thanksgiving!

Thank you, Butte County, for your continued business!

Good Food

When I was told one of the themes of this issue is food, my stomach started growling as I thought of all the delicious breakfasts, lunches, and dinners we’ve gobbled in the great restaurants, bars, and establishments in our North State territory.

Revisiting this last year or so, a smile arises in evoking several breakfasts at The Roost. Their menu is a smorgasbord of beautiful options, but why go any further than their Eggs Benedict? Well, sometimes the Corned Beef hash wins out.

The same smile arises in evoking Morning Thunder, Mom’s, and Nash’s. Wait, what about Beatnik’s, Café Coda, and Sin of Cortez? Holy cow, are we always eating out? We also can’t forget Ethan’s or Provisions in Oroville. What about the Red Rooster in Durham?

The stomach-growlers that pop into my head for lunches and dinners are: The Banshee (gotta get the pho!), The Union (the patio!), and Burban Kitchen (braised short ribs!).

So sorry to leave out so many other wonderful places to eat in the North State. This is a one-year personal accounting only. Like I say, we need to get out and expand the list.

Because this is a real estate column, I must join the food theme with real estate. In that light, I asked my wife a trick question:

“Hey, since I’m writing a column about food,” I said, “what eating establishment do you think I should mention that ties in with my real estate career?”

With zero hesitation, my wife said, “Big Al’s!”

“Boom!” I said. “Nailed it.” Of course she did. In my food-with-real-estate world, Big Al’s has been a constant. My first day in the business, decades ago, my mentor, the great eccentric KDV, said, “Hey, babe, let’s swing by Big Al’s and pick up a dog.”

KDV’s “dog” was a chili dog. After Tuesday office meetings, Wednesday MLS meetings, and various property tours, Big Al’s was the go-to for me, KDV, and a collection of other discerning realtors. The chili dog remains the number one hit.

I googled Big Al’s to check out today’s menu prices (still good). The “A.I. OVERVIEW” said “Big Al’s closed permanently on September 15, 2025, due to circumstances beyond their control.” WHAT?!

WRONG! That’s another Big Al’s in Wisconsin!

Listen, babe, swing by Big Al’s and pick up a dog!

Doug Love is Sales Manager at Century 21 in Chico. Email dougwlove@gmail.com. Call or text 530-680-0817.

Chico Native with 18 Years in Real Estate LA and Meriam Park experienced!

NICOLE CARTER DRE #02150386 (530) 588-6593

PATRICK RILEY DRE #01417492

GARRETT FRENCH DRE #01402010 (530) 514-5555 SandyStonerc21@gmail com

CINDY COSBY DRE #01925817 (530) 966-1296

(530) 755-7033

Cindy Cosby@c21SelectGroup com www Cindy-Cosby c21SelectGroup com (

STONER DRE #01131795

Giving Thanks

Chef Kevin Pham Connects Farm and Community at

In the heart of Downtown Chico, a new chapter in Northern California’s culinary scene is about to be written. Chef Kevin Pham is bringing his vision to life through Mittsu, an intimate omakase-sushi restaurant that places precision, creativity, and local agriculture front and center. The announcement alone has already stirred excitement: a chef with deep training from Michelin-starred chefs and kitchens, global experience, and a strong farm-to-table ethos choosing Downtown Chico as his base signals something meaningful—not just a new dining spot, but a cultural and gastronomic milestone for the region.

For Downtown Chico, Mittsu will be more than a high-end restaurant. It will become a nexus of community, craft, and connection: a place where the pace slows a little, where the focus is on quality, and where

Mittsu

diners engage with a chef-driven omakase experience rather than the usual staples. In doing so, Chef Kevin is making a statement: Michelin-level omakase doesn’t have to be exclusive to San Francisco, Los Angeles, or another major metropolitan area—it can happen here, in Chico, rooted in the local soils and farms of Butte County and elevated to the standards of the world’s finest kitchens.

The opening of Mittsu thus means two things: first, an opportunity for the Chico community to claim a culinary destination with ambition and finesse; second, for Chef Kevin, the realization of a long-held dream: to bring everything he’s learned, everything he’s become, back home—or at least near home—in a place that values connection and agriculture. Mittsu will soon host sushi and omakase service with rigorous attention

to detail: rice milled in-house, aged fish, seasonal produce, and a menu blending Japanese technique with Northern California terroir. It’s bold, local, and precisely what Chef Kevin always envisioned.

Kevin Pham’s journey to Mittsu didn’t start yesterday. Born and raised in Stockton, California, he moved to Sacramento with his wife, Nita, for college and graduated with an accounting degree, but the cubicle job he landed afterwards left him restless. He realized that while the paycheck was steady, his passion lay elsewhere. So, while he was studying, he took a job at Mikuni Sushi in Sacramento—starting in sweeping and dish-washing in the back of house— and eventually landed a sushi position. His mother, who had immigrated from Vietnam and worked diligently to provide him with opportunities, walked in on him scrubbing

fridges. She asked: “What have I been working for?” She had sent him to school, expecting something different. Kevin looked at her with tears in her eyes, and he realized his path was not the accounting one. He knew he had to succeed at a level that would make both of them proud and make her effort worthwhile. It was in those early nights, in the steam and grime of kitchen work, that he first felt the call of what he could become.

A friend introduced him to Chef Billy Ngo, owner of the sushi restaurant KRU in Sacramento. Billy told him: “If you work here, you’re going to learn everything—more than you might think you need to know, but that’s what it takes to be a great sushi chef.” He offered him a job, a chance to learn the art of sushi-making: slicing and rice, tension and calm. At age 23, Kevin made the leap: he left accounting and plunged into kitchens, into fish, into rice, and into craft. The switch was scary, the hours were long, and he didn’t know exactly where it would lead, but he knew he needed to try.

From KRU, Kevin was offered a position at Napa’s Morimoto restaurant, a turning point. At Morimoto, everything was steeped in Japanese perfectionism: the knives had to be razor-sharp at all times; pans could not be even slightly tilted; the executive chef treated every step as a make-or-break test. One day, the famous Chef Morimoto himself came for inspection, checked Kevin’s knife, found it less than razor-sharp, and sent him home—despite his hour-anda-half commute. Kevin knew then he had no margin for error: he had to be better, sharper, and faster. He learned from that moment that technique, commitment, humility, and discipline mattered more than ambition alone. He arrived more than ready for his next shift, committed to never giving less than his all ever again.

From Morimoto, his network expanded. He worked alongside chefs who went on to open elite spots like Shōda Omakase in San Francisco. He traveled to New York and moved steadily upward, learning from the best. He wound through Juni, Sushi Ran, Angler—some of the highest-profile sushi kitchens in the country. He tasted the pace, the luxury, and the expectation. He opened his own restaurant in Stockton and sold it when offered a life-changing opportunity to work at Saison in San Francisco, where

the intensity was astonishing. Multiple daily meetings, non-stop work, getting home at 3 a.m., and waking up at 5 a.m. were excruciating. He wasn’t the only one to carry the burden. On occasion, his wife had to drive to San Francisco when closing time ran past the last bus to Sacramento. The physical toll, relationship toll, and sacrifice were immense for both of them. Still, the hunger in him, the desire to be elevated, carried him onward, and Nita continued to support his dream at every turn.

In every kitchen and every city, Kevin absorbed more than technique: he absorbed mindset. He says, “I knew if I could push myself to work side-by-side with the most talented chefs and keep up, that I, too, could be successful. My main focus was learning every method I possibly could. I could do something or teach it one way, but I knew ten other ways to do it. It gave me the ability to pivot whenever curveballs were thrown my way, and it changed me immeasurably as a chef.” That mindset— to learn broadly, deeply, and then distill into something unique helped land him a position at French Laundry. It also underpins the concept behind Mittsu.

For Mittsu, Kevin aims to deliver something fresh—an elevated, chef-driven experience that goes beyond a typical sushi bar. He wants his chefs to be creative, to bring themselves into the restaurant, its menu, and its culture. The omakase focus will dominate its reputation: a seasonal menu with over 75% of produce, grains, microgreens, and more sourced from local farms. The fish will be sourced from the highest-quality locations and aged in-house. Rolls and small plates will also anchor the à la carte side, but the heart will remain omakase: 12 to 18 courses, quietly delivered, with the story of rice, fish, farm, chef, and guest interwoven. He consciously selected Chico, in part because of its agricultural abundance and small-town feel. “I’ve always loved it here,” He says, “I love the slow pace. I love seeing people wave hello as I walk down the street. The vibe and agricultural offerings are unlike I’ve found anywhere else.” He wanted a place where hospitality could feel personal, where everyone isn’t rushing. Chico gives him that—and gives him a chance to show that a smaller city can still be creative, cuttingedge, and world-class.

Behind the chef’s jacket and the sushi blades lies a family story. Kevin’s wife, Nita Nguyen, is a pharmacist, and the two have three children. Each of them brings their own personality, their own rhythms, and their own reason for Kevin to build something lasting. He says, “Without their support, especially my wife’s, I couldn’t be where I’m at. With me being away, she’s always handling everything for our family while also working a demanding job.” The sacrifice has been immense: Kevin in SF commuting, Nita taking care of the kids, running the household, and managing her career. He admits, “I was so determined to succeed and elevate myself so badly that I was selfish. She saw the value in what I was trying to build for us, and I’m determined to create something that allows her to be selfish with her time for once.”

The opening of Mittsu is as much a gift to his family as it is to Chico. He considers the restaurant to be a home base and a legacy. He wants his kids to know their dad didn’t just chase ambition—he built something—a place where craft, community, and family meet; where the job is worth the sacrifice; where the people you serve matter as much as the techniques you master. Mittsu, which translates to “three” in Japanese, was named for his children.

He speaks of his children as mirrors: “Each

one has a unique personality—I learn from them, their demeanor, and their movements. They help me stay grounded, and their playfulness reminds me always to be a kid at heart, which is often difficult with how serious our industry can be.” In his kitchen, he strives to create a culture centered on the same values he holds dear at home: family first. At Mittsu, he aims to create a family-like environment where the team feels supported—because he knows what it's like to ask your spouse to cover for you while you pursue something. He knows what it means to miss dinner, to commute, to wrestle with purpose. He wants to build something that endures, that gives back, that honors his roots.

A restaurant is only as strong as the people’s passion working it—and Chef Kevin has assembled a team of five who bring skill, trust, loyalty, and chemistry. He emphasizes, “Staff is the most important part of the puzzle. In restaurants, you have to work as a team. If we can’t work together, there’s no way for us to deliver the level of service we’re determined to deliver.”

Together, this team represents more than roles: they represent Kevin’s philosophy. Chef Nancy Thao embodies loyalty and family. Zach Monite and Ryan O'Leary embody growth from the ground up. Rikuto and Rion De Leon embody precision and

global technique. Chef Jason Artajos embodies precision and experience. With them, Kevin plans to create a place where the chefs and the team don’t just execute— they create. “At the end, I want them to serve their creativity,” he says. In other words, Mittsu is not just Kevin’s show; it’s Kevin’s platform for a rising team.

If you talk to Kevin about the heart of Mittsu, he will discuss rice, farmers, the process, origin, and traceability. Because in sushi, he says, “Rice is the most important ingredient.” It isn’t just the fish, the soy, or the wasabi— it’s the grain under the fish. At Mittsu, Kevin has built in-house rice-milling: he sources the rice in the husk from the likes of Tom Knowles at Chico Rice, on farms in Butte County. Tom provides Kevin with the specific rice he requests, husk-on, allowing him to mill it in-house. This extra work is more tedious and more time-consuming—but it gives Mittsu complete control over the rice: variety, milling, freshness, steam, and texture.

Beyond rice, he partners with local purveyors for various necessities like microgreens. These microgreens are bright, flavorful, locally grown, and precisely produced, becoming part of the palette that supports fish and rice along with seasonal small plates. He speaks of building relationships, “I want to be their voice. I

want to be able to really show our guests that Butte County grows great food.”

Why does this matter? In an industry where fish may travel thousands of miles, produce may be of unknown origin, and rice may be commodity grade, Kevin wants to re-orient the paradigm: craft from the ground up, from seed to plate, from paddies to nigiri. This farm-to-table approach is about:

Traceability: Knowing who grew the rice, how it was milled, and how long it has rested.

Quality: Less volume, more care. The rice from Chico, the microgreens, the produce.

Seasonality: Adapting the omakase menu to what’s fresh locally, then layering the fish. 75% of his omakase will be outside of fish— meaning the seasons, the farms, the grains, and greens matter more than ever.

Community: Supporting local farmers, building relationships, and elevating the agricultural hub of Butte County.

Education: Kevin wants his guests to understand the story behind each bite. “Here’s the whole fish, not just a cut,” he says. “I want to educate the guests, not just feed them.”

In practice, the rice will arrive in the husk, be milled on-site, steamed to a precise point, cooled delicately, and paired with fish and produce. The microgreens will bring freshness and brightness, highlighting the region. The menu will shift as farms shift. The guest doesn’t just eat sushi—they sample a sense of place, a terroir of Northern California. For Kevin, this isn’t a trend— it’s the foundation. He says, “Agriculture, the small-town feel—I want everything I do to represent and promote that.” And he’s built Mittsu to reflect that love: slow, intentional, and rooted.

Kevin’s vision doesn’t stop at Chico. In fact, for him, Mittsu is the starting point of something broader—he sees Butte County as an agricultural hub, and Chico as the nexus—not just for one restaurant, but for a regional hub that will feed a network of chefdriven concepts. He has two other projects in the pipeline: one inside the AC Hotel in Scottsdale, Arizona, and another in Napa. These are not side-projects. They are part of a larger ecosystem: products grown in Northern California lands, milled and processed with care, and then sent beyond Chico to other locations. So while Mittsu sits in Downtown Chico, the implications ripple outwards.

He says, “I want to bring this on a different scale—not just to customers from Chico, but customers from Arizona and beyond. I want to let them know we’re product-driven. You can get produce and products anywhere. I want to know what I’m putting in my body and feeding to my family.” In other words, what he builds in Chico will serve as the anchor. The rice that’s milled in-house, the microgreens grown locally, the fish aged and served—these become the reference point. The Scottsdale location will draw on that same supply, on that same ethos, and will bring a slice of Chico’s agriculture to Arizona. The Napa project will likewise plug into this local ecosystem, but in a region known for wine and

luxury; Kevin wants to show that even there, a chef-driven sushi concept can be grounded in the rice paddies and microgreens of Butte County.

For Chico, this means more than one restaurant: this means building a regional reputation. Kevin views Chico as a location that can cultivate suppliers, purveyors, and farms, ultimately leading to expansion. He aims to help farmers reach a broader audience for their produce. “I would love to be their voice, support them, and help them build a bigger name nationally.” By operating restaurants in multiple markets, Kevin can scale up—the rice that’s grown and milled in Chico goes to Scottsdale; the microgreens grown locally go to Napa; the produce network expands. But the base remains Chico. That means jobs, training, community, and growth. Kevin frequently says that he wants his chefs to be creative, his guests to feel special, and his farms to feel seen.

In his vision, five years from now, Mittsu will remain the flagship, but the brand and network will amplify Chico’s agriculture, Chico’s hospitality, and Chico’s slower pace. Visitors will come not just for the sushi, but for the story—the rice, the farm, and the vision. People dining in Scottsdale will ask, “Where does your rice come from?” and the answer will be, “From Butte County.” People in Napa will taste microgreens and ask, “Where are these grown?” and the answer will be, “This side of Chico.” That kind of collaboration is ambitious, but for Kevin, the groundwork is laid.

He wants Mittsu to open and serve as proof that combining local agriculture with worldclass technique, an intentional team, and rootedness results in something special.

So when you sit at the counter at Mittsu, you won’t just be eating sushi. You will be participating in a story: of Kevin’s journey from Stockton to Michelin-starred kitchens; of a team built on loyalty and growth; of microgreens and rice hills in Butte County; of a chef who chose Chico because it felt like home; of a vision that stretches from Northern California everywhere. The counter will feel intimate, the pacing deliberate, and the ingredients meaningful. And when you leave, you will take with you more than flavor—you will take place, provenance, and purpose.

Follow Mittsu on Instagram @mittsu_chico for opening dates, reservations, and more.

When The Tap Runs Out, Culligan Is There

The devastation faced by the communities impacted by Hurricane Katrina in 2005 was unimaginable. Tens of thousands of people were left without shelter, food, and water while local relief agencies were quickly overwhelmed. In a nationwide effort to offer support to the area, hundreds of businesses stepped in to assist. Culligan Water was one such company, and that was the beginning of Culligan Cares, the “ongoing charitable initiative that continues to bring better water to those who need it most.” The company has donated truckloads of fresh, clean drinking water and water purification systems in response to disasters worldwide, from wildfires in California and flooding in the Midwest to earthquakes in Haiti.

Culligan of Chico owners William Bocast and Clay Farrell embrace the idea of Culligan Cares and focus their giving locally. Clay shares, “Giving back is that chance you have to share the advantages you’ve had in your life with others.”

William remembers delivering bottled water to local shelters after the Camp Fire and setting up water stands in the Walmart parking lot, where people could refill and take as much water as they needed. He says of their giving philosophy, “It’s not only in those emergencies; we’ve also been able to assist with community events.” Events like Kite Day, K-9 Classic, and Chico Wildflower Weekend feature Culligan’s clean water dispensers, providing the public with ice-cold refreshment in their reusable containers.

William laughs as he remembers one particularly hot Kite Day at their water filling stations. “This kid came up on his bicycle after going home and getting any container that he could fill with water strapped to his bicycle. He came over and was like, ‘Is it okay if I fill these up?’” William told him to go for it. He loves that people now look for them at events and rely on them to provide great water for the day, whether it’s in a Kleen Kanteen or a recycled orange juice container.

Clay and William’s company also offers support through monetary donations to area youth groups, local high schools, and various organizations that need assistance. They intend to remain a significant part of the community and extend their involvement to helping others wherever possible. Clay emphasizes, “We love taking care of the people around us, whether it’s cold water or money out of our pockets. We want to ensure that they can navigate any situation. The gift of giving is such a special event, however you do it.”

Culligan of Chico is located at 2377 Ivy Street in Chico. If you’re looking for crisp and clean drinking water for your home or business, or perhaps have an event that could use Culligan, reach out to them by phone at (530) 343-5100 or visit their website www.culliganofchico.com

Philanthropy in Action

FlightCare Soars With $25K Donation

When a loved one needs medical care, time and trust are of the essence. Leslie Deniz witnessed firsthand the power of these attributes in Enloe Health’s FlightCare and Hospice teams as they responded to her parents’ health needs.

Deniz, a former Olympian and a professor at Woodland Community College, made a $25,000 donation to FlightCare in July in appreciation for the care her parents received in recent years. Enloe Health Foundation Director Elizabeth Cadd said this donation will help upgrade the aging radio and navigation systems in the N922RJ helicopter.

Roger Srouji, Enloe Health’s Director of Flight Operations, said that the aircraft’s radio and GPS units are no longer supported by the manufacturer. If these systems fail, it could pose a serious risk to the aircraft’s availability during emergencies. Upgrades to the helicopter are expected to be completed this fall.

“By proactively upgrading our communication and navigation systems, we can prevent prolonged downtime, enhance safety and reliability, and ensure

that our aircraft remains mission-ready,” Srouji said. “This donation will allow us to continue delivering timely, safe, and lifesaving care across the North State.”

According to Cadd, upgrading these systems will be entirely donor-funded.

“We are so honored to receive this generous donation. We are grateful for Leslie’s support for FlightCare and other vital service lines at Enloe Health,” Cadd said. “The effects of this donation will be seen tenfold as we continue to better the health of our communities.”

Enloe Caregivers Make an Impact

Around 24 years ago, while Deniz’s parents were out shopping, her father suffered a stroke. A FlightCare nurse happened to be nearby and acted promptly.

“One of the Enloe FlightCare nurses saw it and grabbed my dad and helped him down to the ground,” Deniz said. “He called the ambulance. My mom was pretty shaken up, so he took my mom in her car to the emergency room.”

John Deniz went on to use other Enloe Health service lines over the years, including Enloe Health Therapy Services and Enloe Health Hospice, until his death in 2002. Deniz said her father’s positive experience with FlightCare and Enloe Health inspired her and her mother to join the FlightCare Membership Program.

“My mom was always a fan of FlightCare,” she said. “My contribution to FlightCare was from such a positive experience, and my mom was a long-time supporter of the program. I’m going to continue that.”

Deniz also values the level of care her mother received during her own treatment and hospice stay. At 98 years old, Regina Deniz sought treatment for a punctured lung after a fall and was transferred to hospice care soon after. According to Deniz, both she and her mother were treated with dignity and respect by every caregiver they encountered.

“The hospice nurse told me exactly what was going to happen with my mom, and that’s exactly what did happen. I felt like I was prepared,” she said. “When somebody would tell me something from Enloe, I felt great relief because I felt like I had people I could believe and trust my mom with.”

Deniz made her donation to Enloe Health as thanks for years of consistent care across multiple service lines.

“I believe in this place. That’s why I did what I did,” Deniz said. “FlightCare meant a great deal to my mom and dad. I’m excited about the future with Enloe.”

To learn more about Enloe Health’s air ambulance service, visit the program online at www.enloe.org/flightcare.

We are Downtown Chico

Skip the chaos of Black Friday and Cyber Monday! Saturday, November 29th is Small Business Saturday—a day to slow down, connect, and celebrate the local businesses that make Downtown Chico so special. Our downtown is more than just a collection of shops and restaurantsit is the heartbeat of our community. It’s where friendly faces greet you by name, where creativity and passion fill every storefront, and where generations of Chico families have come together to eat, shop, laugh, and make lasting memories. From cozy cafés and lively pubs to unique boutiques, art galleries, and one-of-akind shops, Downtown Chico is built by people who care deeply about this community—our friends, family, and neighbors.

When you shop local, you’re doing much more than checking off your holiday list. You’re helping a small business owner continue their dream, supporting local jobs, and keeping your dollars right here in our community—strengthening the place we all call home.

Join us this season as we celebrate everything that makes downtown shine—starting with Christmas Preview on Sunday, November 23rd, followed by Small Business Saturday on November 29th, and the Downtown Tree Lighting Ceremony on Friday, December 5th. These cherished traditions remind us that when we come together, Downtown Chico truly comes alive.

For more information, please contact your Downtown Chico Business Association (DCBA), and remember…

Shop small. Support local. We are Downtown Chico.

Bringing the Heart of Louisiana to Chico

For Steven and Lacie Perrot, The Gumbo Shop is more than a restaurant—it’s a love letter to family, culture, and community. The journey from the bayous of Louisiana to the heart of Chico is one steeped in flavor, resilience, and the enduring power of authenticity.

Steven grew up on Grand Isle, a small fishing village of 3,500 people at the southernmost tip of Louisiana. “I wanted to see more of the world,” he recalls, reflecting on his decision to leave the island after 18 years. He originally intended to study commercial art but instead found his true calling in the culinary program at Nicholls State University in Thibodaux, Louisiana. He took his first job cooking for the crew aboard a scientific research vessel with the U.S. Navy after college, and from there, his culinary voyage took off.

His first foray into fine dining came at The Embers on Bourbon Street, in the heart of the French Quarter. He went on to work in some of New Orleans’ most renowned kitchens, including Hyde Park Grille, Restaurant August, and Emeril’s, where he trained under the legendary Emeril Lagasse. Over time, Steven mastered six cuisines—Continental, Cajun, French, Italian, Ukrainian, and Japanese—each adding a new layer to his culinary artistry.

In 2004, a new adventure beckoned. Steven moved to Yosemite to work at the Ahwahnee Hotel, where fate introduced him to Lacie, a Chico native and pastry chef who had studied baking and patisserie in Portland. Their connection, born in a kitchen, soon flourished into a partnership built on creativity and shared purpose.

The couple eventually moved to Paradise, where they built a life until the Camp Fire changed everything. “It’s what brought us back to Chico,” Lacie shares. “We watched this community rise together to care for everyone. The Camp Fire showed what a beautiful place this really is.”

During that time, Steven began to feel deeply homesick for Louisiana—its food, its warmth, and the sense of kinship that comes from gathering around a good meal. With encouragement from Lacie, he wrote a business plan for what would become The Gumbo Shop. An inheritance from Lacie's father allowed them to launch their dream as a pop-up. When serendipity knocked courtesy of Tom at TomTom’s Island Style, the two were able to turn that pop-up into a permanent fixture inside Kris Koenig’s Golden Beaver Distillery Still House on Park Avenue in Chico.

At The Gumbo Shop, every dish tells a story steeped in Southern soul and coastal Louisiana tradition. Steven’s gumbo is slow-simmered perfection—a rich, velvety roux base layered with smoky andouille sausage, tender chicken, and the unmistakable depth that only comes from generations of know-how. The muffulettas burst with flavor, tucked into bread crafted by local baker Danielle Eakin, while the red beans and rice offer a comforting, savory balance that speaks to Steven’s months of fine-tuning. Even the seafood dishes—drawn from recipes that once graced family gatherings back on Grand Isle—bring a taste of the Gulf to every bite. It’s food that’s deeply authentic, made with reverence for the craft and for the people who taught it. Every plate at The Gumbo Shop carries a touch of home, seasoned with love, patience, and Louisiana pride.

Today, The Gumbo Shop stands as a testament to tradition, perseverance, and community spirit. “We’re privileged to be doing this,” Steven says. “This food carries memories, generations, and love. And we want to thank Chico for letting us share it.” Visit The Gumbo Shop inside Golden Beaver’s Park Avenue Still House at 2420 Park Avenue in Chico. You can find their current menu, hours of operation, and more information online at www.TheGumboShopChico.com.

Town

Monument

Written by Danielle Alexich

Sleep-drunk, we hear sirens from bed and at dawn check our phones.

I stride the neighborhood avenue to find Bidwell Mansion, Victorian landmark, yesterday pink, now charred and smoldering, grieving itself, collapsed into a Dalian dream. Light seeps through majestic trees.

Locals line the sidewalk. Girl Scout alumni who toured ornate, eerie rooms with a blind and brilliant docent. Old-timers holding hands. Unwitting parents whose kids cut class to smoke weed on the veranda. Amid the rubble, steps survive, once slick from generations of events, spontaneous picnics, first kisses, erased footprints of those who were conquered.

Before Bidwell betrayed the Mexican culture, some called him Don Juan, a title of respect.

While traveling on the steamboat Belle, a boiler burst, broke his skull and stamped a coin size pit above his eyebrow. A man with a hole in his head who would protect yet exploit Indigenous people along lush Chico Creek.

I step off the curb. A sedan with open windows flies down the Esplanade and a woman shouts on repeat. Great day for Native People! They kept slaves in there! A villa for Mechoopda pagans and Annie’s plan to save them.

How tangled are the roots of American memory, bearing fruit both rotten and ripe.

In one photo the mansion looks stately, nostalgic, a tribute to our town. In another, obscene. So much depends on where you angle the light.

Golden Hour Reflections: Lessons from the Late-Summer Garden

The sun is gone, leaving only a whispering glow in the sky; the warm air floats around gently, and all the animals wander around contentedly, in appreciation of the reprieve from the day's sun. This golden hour, coveted by photographers and gardeners alike, makes even the dustiest of landscapes appear soft and romantic. This time of evening is my favorite for poking here and there, assessing and appreciating, picking and pruning—what some may call piddling, I call bliss. Much gets accomplished, but not directly in any sense or grandeur. This is a late summer garden, where most of the true duty falls into the domain of the kitchen, but the garden still has attention it begs of you, besides just pillaging for its bounty. It requires mental attention and care.

Late summer gardens, in good graces, are brimming with all their fruits. Currently, even my largest basket overflows with produce each and every day. As I pluck and snip, my mind wanders around its production, failures, and generosity. What worked? What's struggling and why? Can I save or repair anything quickly to carry it through its season? Do I like where I planted my squash, and its newly attempted vertical staking, or did it not provide the space-saving dreams I had hoped? Irrigation is in need of constant fiddling and reinvention. Spacing can no longer be ignored, as things reach maturity, and a trellis or supports show their strength—or lack thereof—when the plants reach full height and weight maximums. It is all there, telling a story that only thoughtfulness and attention are needed to read and decipher.

Mid-spring, when all my other gardens had been tilled, amended, weeded, and planted, spring fever was still rushing energy and gumption into my soul. I pondered a pumpkin patch, as I had many springs before. However, this year, with

a prolonged mild climate and the ease of planting out my newly built raised beds, the time was right. 2025 was the first season I grew a pumpkin, squash, and melon-specific patch. Watermelons and cantaloupes have been coming out so fast that I have deployed a fireman's line with my kids to schlepp them all in the house some days. The north Georgia candy roasters look like swollen torpedoes, and large pumpkins nest under the canopy of huge variegated leaves. With all the success, I still ponder changes during this season for these crops—nuances in this case, but changes nonetheless. My gardens have never looked the same twice, no accident indeed. Failures still happen, on micro and macro levels, in different areas and crops. The goal is just to have my curve of success stretching upward.

I intend to change my vertical zucchini method, and I exuberantly wish to find a different plan for the seemingly endless repetition of tomato jungles I grow on repeat. Although changes were made this season, I still ended up on my hands and knees fighting my way through sticky greenery to pick, yet again this year. Tromboncino was a new crop that is already topping my list of must-haves for future gardens. And my decision to not cage my smaller pepper varieties is staring me in the face with green plant tape stringing about the garden to prop up plants like a discombobulated spider web.

Some may look at their own laundry list of assessments and be disheartened. However, in my eyes, these things are not problems or something to be annoyed by. They are all just lessons. New lessons will surface, seasonality playing its own role in the picture, and some successful things have been known to unexpectedly flop. What my garden is speaking to me in its late season maturity is just giving me a guide and a game plan. I never want my desire to do better to overshadow my gratitude for what success I have in my basket. But the garden is there, showing you its story if you head out piddling on a warm summer night. If you listen, look, and give it time and attention, it becomes second nature to adapt, and hopefully, do even better next year. In the end, it’s about progress, not perfection.

Maple Chai Apple Butter Latte

There’s something magical about the way fall invites us to slow down and savor warmth in every form. As leaves turn gold and the air grows crisp, this Maple Chai Apple Butter Latte captures the season in a cup. Combining the comforting spice of chai, the sweetness of maple, and the cozy richness of apple butter, it’s a drink that feels both familiar and delightfully new—perfect for slow mornings, fireside evenings, or sharing gratitude with those you love.

Ingredients

• 2 cups whole milk (or oat milk for dairy-free)

• 2 chai tea bags (or 2 tsp loose-leaf chai)

• 2 tbsp apple butter

• 1 tbsp pure maple syrup

• ½ tsp vanilla extract

• Pinch of cinnamon

• 1 oz bourbon or dark rum (for an adult version)

Directions

For Garnish

• Whipped cream or frothed milk

• Drizzle of maple syrup

• Dash of cinnamon or nutmeg

1. In a small saucepan, heat milk over medium-low heat until steaming (but not boiling).

2. Add the chai tea bags and steep for 4–5 minutes. Remove bags and stir in apple butter, maple syrup, vanilla, and cinnamon.

3. Whisk until smooth and frothy (a handheld frother works great).

4. Pour into mugs and top with whipped cream or frothed milk.

5. Drizzle with maple syrup and a sprinkle of cinnamon.

Close Friends, Great Food, and the Road to Jimmy Carr

There’s nothing quite like a road trip that combines great food, small-town charm, and world-class comedy. Mix in a couple close friends, and you have the recipe for a perfect adventure. This month, we set our sights on Lincoln, California. Though Lincoln’s location is well enough known to most of us, for many traveling from Butte County, it’s likely little more than a sign on the way to Roseville. If you’re one of those, you might be surprised to find that Lincoln has much to offer and feels more like home than you might imagine. As we already had tickets to see British comedian Jimmy Carr at the Hard Rock Casino & Hotel in Wheatland, we decided to ditch the usual reservation at a casino restaurant and opt for something off the beaten path. We couldn’t have been more glad that we did.

On a cool autumn Friday, we set out from Chico in the new all-electric Cadillac Lyriq EV, generously provided by our friends at Pajouh Automotive. The days that preceded the trip were filled with stress. Between a major glitch with the tickets that threatened to upend the trip entirely and a chaotic workweek for each of us, there wasn’t a soul on board who wasn’t thrilled to call it a week and welcome an

early start to the weekend. We sank into the Lyriq’s plush leather seats, queued up Bob Marley and the Wailers on Apple CarPlay, and set our destination to Lincoln on the car’s expansive 33-inch display.

As a longtime EV owner and current driver of a car that’s more software than it is vehicle, I wasn’t sure what to expect, but the Lyriq made even the short drive feel like a first-class experience. The Lyriq glided almost silently across the pavement—its cabin so well-insulated that conversation flowed easily over the gentle hum of Marley. Using its intuitive voice command, we asked for the nearest coffee shop, and within seconds, the navigation updated the display with options. I was surprised to find that locating charging stations was just as effortless, though with the car’s 300+ mile range, we didn’t need to charge until well after we returned to Chico.

About an hour after departing, we arrived in Lincoln, a town that embodies the meeting point of Gold Rush heritage and modern living. Founded in the 1850s along the new railroad line connecting Sacramento to Marysville, Lincoln flourished thanks to the nearby clay

deposits that birthed the Gladding, McBean & Co. Pottery Works in 1875. The factory’s signature terra cotta tiles and architectural ceramics helped build California—literally—and the company still operates today, anchoring the town’s identity with its distinctive smokestacks and annual Feats of Clay Festival.

Downtown Lincoln retains its historic charm: brick storefronts, vintage lampposts, and locally-owned shops that radiate small-town warmth. We parked easily—thanks to the Lyriq’s highdefinition cameras and parking alerts— and strolled down Fifth Street, admiring a blend of old and new. Boutique cafés buzzed with conversation, antique shops offered glimpses into Lincoln’s past, and murals paid tribute to its pioneer spirit.

The town has grown rapidly in recent decades, but it still feels personal and grounded. Families gather at nearby parks, and a sense of community pride shines through—something increasingly rare in a fast-paced world.

Our plan was to grab a quick bite before heading to Wheatland, and we happened upon a name during a quick

Google search that caught our attention: Omakase Por Favor. The juxtaposition of Japanese and Spanish left us wondering, and curiosity pulled us inside.

What we found was a revelation. Omakase Por Favor offers a fusion of Japanese precision, Latin passion, and unexpected flavors we were more than glad to receive. Inside, minimalist décor meets warm hospitality: soft lighting, intimate tables, and the kind of energy that only happens when the kitchen and front of house truly love what they do.

We opted for the omakase experience and were guided through a progression of inventive small plates that felt like storytelling through food. Omakase oysters and charred shishito peppers set the stage before the omakase dinner took flight, offering six beautifully-designed and exquisitely-crafted dishes.

Playful cocktails complemented each dish. Whether an Aperol spritz, mezcal margarita, or one of the four specialty old fashioneds, each drink proved Omakase’s bartenders to be just as thoughtful as their kitchen staff. The experience was artful without being pretentious—a perfect balance of surprise and comfort.

By the time dessert arrived—a tabletop s’more-making experience for four—we knew we’d stumbled onto something special. After nearly three hours of food, fun, and thoughtful hospitality, we left with full hearts, delighted taste buds, and a promise to return soon.

Just a few minutes north of downtown lies Turkey Creek Golf Club, one of Placer County’s hidden gems. Designed by Brad Bell, the course weaves through oak-studded hills and ancient granite outcroppings, following the natural curves of the land. Once part of an old cattle ranch, it’s now an 18-hole masterpiece that challenges golfers while offering breathtaking views of the Sierra foothills.

Even if you’re not swinging a club, it's worth the stop. The clubhouse overlooks lush fairways and a shimmering lake, perfect for an afternoon drink or a quiet moment. It’s easy to see why locals consider it a retreat—a place where time slows and the only sounds are rustling

leaves and the distant crack of a wellstruck drive. Though we only drove past the golf course on this particular trip, prior visits with Turkey Creek as our primary destination have made it a part of Lincoln we seldom miss.

As twilight settled, the Lyriq awaited us with the cabin pre-conditioned to a comfortable temperature—thanks again to the MyCadillac App. With standard Emergency Braking and Lane Keeping Assistance features, the drive north to Wheatland felt secure and effortless, even as traffic thickened near the casino.

The Hard Rock Hotel & Casino

Sacramento at Fire Mountain has become a destination in its own right—luxurious yet approachable, with gleaming architecture and the unmistakable rhythm of rock ’n’ roll woven into every detail. The venue buzzed with anticipation as the crowd filed in for Jimmy Carr’s show. Known for his rapid-fire oneliners and mischievous grin, Carr didn’t disappoint. For nearly two hours, he kept the audience roaring with laughter, seamlessly blending crass humor with sharp observational comedy that resonated on both sides of the Atlantic.

After the show, we strolled through the casino, lights flashing and music pulsing, before heading back to the quiet sanctuary of the Lyriq. The drive back to Chico was peaceful. The road stretched ahead in a ribbon of headlights and stars, and the Lyriq’s smooth, whisper-quiet performance made it easy to reflect on the day. A detour to Yuba City for a late-night stop at In-N-Out capped off a perfect daycation. From Lincoln’s history and hidden gems to the unforgettable meal at Omakase Por Favor and the laughter at Hard Rock, it had been one of those perfectly balanced adventures— part exploration, part indulgent escape.

As we rolled into town, the laughter continued with us. In just 12 short hours, we had traveled through California’s past, tasted its global present, and glimpsed its electric future—one mile, and one laugh, at a time. Do yourself a favor—gather some friends, and plan one of these quick getaways for yourself. There’s no better medicine for a stressful workweek than time spent with close friends.