Bella Vista family takes over local diner

EAST VALLEY TIMES
BOTTOM LINE
www.eastvalleytimes.com
Bella Vista family takes over local diner
By Judy La Russa
The small eatery off Hwy
299 E in western Bella Vista, known as Nick’s Grill for
many years, and then Mac
Daddy’s for a short phase,
has new proprietors. The
Powers’ Family took possession of the building in mid
Dec. 2013, made some improvements, and reopened
as Bella Vista Grill in Feb.
2014.
The family of four—
Kevin, Mistine and their
children Rachel and Tyler
live in the Bella Vista area
and said they got tired of
the restaurant always being
closed, so when it became
available they thought it
would be a fun family adventure. “The area needed a
good, clean place to eat. A
place you can depend on for
great food, with great prices
and a smile,” said Kevin.
Bella Vista Grill is a true
family venture— Rachel
takes orders at the window,
The Bella Vista Grill restaurant on Hwy 299 E in western Bella
Vista has new owners.
waits on tables in the dining room and makes a great
milkshake; Tyler helps cook,
and maintains the outside
grounds; Kevin does most of
the cooking (when he is not
working at his other, commercial refrigeration business—Sunset Mechanical);
and Mistine manages the establishment. BV Grill’s specialty is
their old-fashioned deluxe
burger made to your specifications with fresh fixings
and top quality beef from R
& R Meats. But customer’s
have other menu choices to
choose from—sandwiches
of hot pastrami, French dip,
crispy chicken, crispy fish,
grilled ham and cheese, and
bacon, lettuce and tomato;
fish and chips or fried shrimp
baskets; tacos; various hot
dogs; salads; and several ice
cream cone, cup and shake
desserts.
The Grill currently has
one regular weekly special
on Tuesdays—three shredded beef tacos and a medium drink for $5.75, but more
specials will be coming this
winter. (Readers’ can also
take advantage of the Trucker Burger coupon that is offered in this paper.)
We asked Kevin what
he is most proud of with
the restaurant, and he said
it is his family. “For me it
is the positive attitude my
family has every day—the
big smiles as they greet our
customers and the hard work
they put in.”
Bella Vista Grill is located at 21442 State Hwy 299
E, Redding and their phone
number is (530) 549-3042.
Patron’s can dine-in or takeout 11:00 a.m. to 7:00 p.m.
Tuesday through Friday;
11:00 a.m. to 4:00 p.m. Saturday; they are closed Sunday and Monday.
October 2, 2014—PAGE 7
Four Seasons Power
Systems in Shingletown
under new ownership
On October 1st, 2014,
Stu Weber and family took
over the well-established local business “Four Seasons
Saw Shop & Small Engine
Repair.” Stu will rename
the business “Shingletown
Saw Shop & Small Engine
Repair” and will continue
to do repair work on chainsaws and other two and
four stroke engines. The
shop will remain a Honda,
Briggs & Stratton and Oregon chain dealer along with
Husqvarna, Jonsered chain
saws and Red Max products.
Stu has worked for Steve
and Patti Allison, Owners of
“Four Seasons Saw Shop”
for almost five years and
they are very happy that the
business will continue under Stu’s ownership. “Stu is
an honest and hardworking
individual and is very qualified to take over the shop,”
stated Steve. “We are very
happy for Stu and we wish
him complete success in his
new venture,” said Patti.
Stu has been in the repair business for most of his
life and is an ASE Certified
Mechanic. He has expert
knowledge of many different engine types and sizes
and has experience repairing a huge variety of outdoor equipment, including
ATV’s and tractors.
The shop is located at
31226 Emigrant Trail behind the Shingletown Store
right next to Bella Salon &
Spa. The phone number
will remain the same, 4744711. Please stop by and
say “Hello” to our new business owner in Shingletown.
Steve and Patti Allison will continue to operate “Four Seasons Power
Systems” and supply logsplitter rental, which still
includes free delivery and
pick-up to Shingletown residents.. For price and availability call 474-3007.
NORTH STATE OUTDOOR NEWS
Fishing or hunting? Opportunities for both on the radar
By Frank Galusha, EasyWriter©
Fishing or hunting…that becomes the question this time of
year. Opportunities for all are on the radar. Tuna are flirting with
the coast off Humboldt. The blazing heat, which has kept many
off the local lakes, has finally subsided. Waterfowl season in the
Northeastern Zone (N.E. Corner) of the State opens on Saturday.
And that’s just for starters. Deer seasons are underway; there
are many salmon in the Sacramento River; and now would be
a good time to pay a visit to any of the streams and lakes in the
north eastern corner of the state.
Kenny Priest who writes “Fishing the North Coast” for
MyOutdoorBuddy.com, reported “On September 22nd, Marc
Schmidt, of Coastline Charters took off from Eureka with
a couple friends for what he thought was a scouting trip for
albacore tuna. Fifty-seven miles later, off Punta Gorda, the
trip quickly turned into an epic fishing adventure. The first fish
came within five minutes of having the troll gear in the water.
That was followed by six-way, where they put five of them
onboard. The rest of the day produced a fairly steady bite, with
a couple one-hour lulls mixed in. All told, they boated 24 albies,
the smallest weighing 22-pounds and the biggest tipping the
scales at 38-pounds.” Schmidt told Priest, “It was a very good
day considering how things have been for California albacore
fishing this year and with low expectations for the day, we were
very happy.”
That’s true but two stars may align for others by this
weekend (October 4/5) off the North Coast. A weather window
may open off Eureka, and tuna water could be within 40 miles
of the coast or less. Oh, happy day! And if that happens, dreams
of one last trip to Cape Mendocino or the halibut grounds could
also be realized. Tuna are definitely available off Oregon’s Wild
River’s Coast if you want to pay for an Oregon license, boat
inspection and the extra gas to drive to Bandon or Charleston.
Coastal river fishing for salmon is another possibility. There
are many salmon in the Klamath and Trinity River Systems.
With the cooler weather, and extra water releases from Trinity
Lake, the danger of a salmon die-off in the Lower Klamath is
now unlikely. Fishing should be terrific as the water clears from
one end of these rivers to the other.
As to the Sacramento, Dave Jacobs of Dave Jacobs
Professional Guide Service, says “The fast and furious fishing
at the Barge Hole earlier this week came to a screeching halt
as heavy rain fell in Northern California.” The fish are on the
Marc Schmidt of Coastline Charters shows off two of the 24 albacore tuna he boated on Sept. 22 while fishing out of Eureka.
Schmidt, along with a couple friends, ran more than 57 nautical
miles towards Punta Gorda where they found the warm water
and plenty of hungry albacore. Photo courtesy of Coastline Charters
move so fishing will now only get better, Jacobs said. “There
has been some very good fishing downriver above Chico with
the older salmon moving up and new king salmon moving in.
The recent weather has also cooled the river temperatures a
couple of degrees. This should make for better fishing well
into October, November and December.” Jacobs is reminding
anglers we have the Late Fall Sacramento River king salmon
season still ahead. “It won’t start until early November,” he
noted.
Except for Whiskeytown, north state lakes are very low. As
of Sunday morning September 28, Trinity Lake was down to 25
percent of capacity. Shasta was at 26 percent and Oroville was
at 31 percent. With the fish confined to less water, they should
be easier to find – if you can get a boat into the water. Backing
down to the low water ramps and/or launching from the beach is
a challenge. Those who don’t take that chance could be missing
out on some fine bass and trout fishing throughout the day
without a blazing sun overhead.
The duck hunting forecast is not so optimistic. There is
almost no water at Lower Klamath National website. The
preseason Youth Hunt scheduled there was cancelled. Some
water is being pumped through the hill from the Tule Lake
side but only area 6B1 will have water on the opener. The Tule
Lake side in Sump 1B will be full of water and ducks, but the
Klamath National Wildlife Refuge Complex website has been
down and there is no late waterfowl survey available at this
time. The opener should be terrific anyway for the few who got
reservations.
Modoc National Wildlife will have a good hunt, too, but
unless a migration gets underway early, the average will quickly
drop to one to two birds per hunter. Water is flowing into the Ash
Creek Wildlife Area, but you can expect crowds there even after
the opener. Mallards are in the area, which is the big attraction,
but that won’t last long without more birds coming down.
For those who are into hunting for other treasures, this
weekend would be a good time to visit Turtle Bay’s “Toytopia”
demonstration., which is there from September 20th to January
7th. The Exploration Hall and East End of the museum will be
filled with a reminisce-inducing exhibition focusing on the past
century of toy making.
If you like hiking, bird watching or photography, it might be
time to take a walk with Healthy Shasta’s 9th annual “Walk This
Way at Turtle Bay” which will take place Saturday, October 4th
from 9:00 a.m. until 1:00 p.m. starting at the Exploration Park -and it’s free.
Also free, is admittance to the annual Manton Apple Festival.
If you aren’t fishing, hunting or hiking through the North State,
this festival is a great place to find all kinds of nifty handicrafts.
Apples will be available for those who are early as the apple
growers did not have a huge crop this year. There will be at least
105 exhibitors including food vendors, music and many freshbaked apple pies and other tasty treats. This is definitely the area’s
best choice if your hunting and fishing stars are not aligned.
Until next time I hope you have the wind in your face if you
have a rifle in your hands and at your back if you’re trying to cast
a fly.
EasyWriter’s columns are copyright protected and
published exclusively on the Internet by the author at www.
myoutdoorbuddy.com. Unauthorized use will be prosecuted.
.
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EAST VALLEY TIMES
DOWN HOME COOKING
PAGE 8—October 2, 2014
www.eastvalleytimes.com
Sandwiches— From the Earl of Sandwich’s famous late-night
snack invention, to dominating the modern lunchtime menu
The sandwich really does come from a fellow named
Sandwich, the 4th Earl of Sandwich, John Montagu.
Montagu is said to have popularized the concept of using
bread as a utensil in 1762. An addicted gambler, he spent long
hours over the cards. Not wanting to stop to eat, he ordered
his meal of meat served between slices of bread so he could
consume it using his non-playing hand. Others soon requested
“the same as Sandwich.”
The sandwich was introduced to America in 1840 by
Elizabeth Leslie in her Directions for Cookery. Her recipe for
a ham sandwich was considered worthy of being a main dish.
During the 1900s, with the industrial revolution underway,
bakeries started to sell pre-sliced bread and Americans fully
endorsed the idea of making sandwiches.
In the 1930s, sliced, soft white bread was first sold by
Wonder Bread, and the comic strip “Blondie” introduced us
to Dagwood Bumstead and his crazy, tall-stacked Dagwood
sandwiches.
Always leading the lists of popular sandwiches are
grilled cheese and peanut butter and jelly. The ever-popular
peanut butter and jelly has been credited to soldiers in World
War II, but the sandwich was actually part of the American
menu as soon as peanut butter was popularly available. A
famous version of PB&J was Elvis Presley’s fried sandwich,
containing peanut butter and bananas. Also tops on many
surveys of favorite sandwiches: The hot dog, barbecue,
Reuben, club, and cheese steak.
To add a new kick to your favorite sandwich, experiment
with a variety of breads: rye, sourdough, pumpernickel,
wheat, tortillas, matzo, pita, frybread, or cornbread.
Jeff Mauro, a Food Network Star winner, earned his
title by claiming he can “turn any meal into a sandwich and
any sandwich into a delicious meal.” His new show is titled
Sandwich King.
CAPRESE GRILLED CHEESE SANDWICH
4 slices sourdough bread
2 tablespoons olive oil
4 tablespoons basil pesto
1 ball fresh mozzarella, room temperature, sliced 1/4 inch
thick
1 large ripe tomato, room temperature, sliced 1/4 inch thick
salt and pepper to taste
Heat a non-stick pan over medium heat or use a panni
maker.
Brush the outside of each slice of bread with oil, spread
the pesto on the inside, place the mozzarella on the pesto on
of one slice of bread, top with the tomato, season with salt and
pepper and finally top the other slice of bread pesto side in.
Place the sandwich in the pan and grill until golden brown
and the cheese has melted, about two to four minutes per side.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
Servings: makes 1 sandwich
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
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1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Mix the chicken, hot sauce, mayo, carrot, celery and onion
in a small bowl.
Butter the outside of each slice of bread, sprinkle half of
the cheeses on the inside of one slice of bread, top with the
buffalo chicken salad, the remaining cheese and finally the
other slice of bread.
Heat a non-stick pan over medium heat or use a panni
maker.
Add the sandwich and grill until golden brown and the
cheese has melted, about two to four minutes per side.
FRENCH DIP ROAST BEEF
For the jus:
3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch
pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for
seasoning
For the sandwiches:
6 tablespoons unsalted butter (3/4 stick), at room temperature
6 sweet French sandwich rolls, sliced in half horizontally
Kosher salt
Freshly ground black pepper
1 1/2 pounds thinly sliced roast beef
Horseradish Mayonnaise, for serving (optional)
For the jus:
Season the beef bones with salt and pepper.
Heat the oil in a Dutch oven or large, heavy-bottomed pot
over medium-high heat until shimmering. Add half of the
bones and sear until golden brown on all sides, adjusting the
heat as needed so the bottom of the pan doesn’t burn, about
six to eight minutes total. Remove the bones to a large plate
and repeat with the remaining bones.
Add the wine, scrape up any browned bits from the bottom
of the pan with a wooden spoon, and simmer until the wine is
reduced by half, about three to four minutes.
Return the bones and any accumulated juices on the plate
to the pot. Add the broth, measured salt, and measured pepper
and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the jus has a deep beefy flavor,
about 15 minutes. Uncover, increase the heat to medium, and
simmer until the liquid is reduced to about 2 1/2 cups, about
10 minutes.
Remove and discard the bones. Set a fine-mesh strainer
over a medium saucepan. Pour the jus through the strainer and
discard the contents of the strainer. Let the jus sit until the fat
rises to the surface, about five minutes. Using a spoon, skim
off and discard the fat. Taste and season with additional salt
and pepper as needed; keep warm over low heat.
For the sandwiches:
Heat the oven to broil and arrange a rack in the middle.
Spread the butter on the cut sides of the rolls and season
with salt and pepper. Place the rolls butter-side up on a baking
sheet and broil until golden brown and toasted, about two
minutes. Place the baking sheet on a wire rack.
Divide the roast beef into six portions. Using tongs, dip
one portion into the warm jus and place on a roll. Repeat with
the remaining portions of roast beef. Close each sandwich and
slice in half.
Divide the remaining jus among six small bowls. Serve
with the sandwiches and horseradish mayonnaise, if using.
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1 large egg
1/3 cup whole milk
Kosher salt
Freshly ground black
pepper
4 (1/2-inch-thick) slices
white sandwich bread
2 teaspoons Dijon mustard
3 ounces thinly sliced ham
3 ounces thinly sliced
roasted turkey breast
3 ounces thinly sliced
Emmentaler or Swiss
cheese
2 tablespoons unsalted
butter (1/4 stick)
Powdered sugar, for
dusting
Red currant jelly, for
serving
Place the egg and
milk in a wide, shallow
plate and season with salt
and pepper. Whisk until the
egg is broken up and evenly incorporated; set aside.
Place two slices of the bread on a work surface and spread
one teaspoon of mustard on each. Divide the ham and turkey
between the mustard-coated bread slices. Place half of the
cheese on top of each pile of meat. Close the sandwiches with
the remaining two slices of bread. Press gently on the tops of
the sandwiches to compact slightly.
Melt the butter in a large nonstick frying pan over mediumlow heat until foaming. Using your hands, place one sandwich
in the reserved egg mixture, flipping to coat both sides.
Place the sandwich in the frying pan. Repeat with the second
sandwich.
Fry undisturbed until the bottoms of the sandwiches are
golden brown, about four to five minutes. Flip and fry until
the other side is golden brown and the cheese is melted, about
four to five minutes more.
Transfer to serving plates, dust with powdered sugar, and
serve with red currant jelly.
CHICKEN SALAD SANDWICH
1 bone-in chicken breast (about 1 pound)
1 whole chicken leg (thigh and drumstick, about 3/4 pound)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dried Cherry Mustard or Whole-Grain Dijon
Mustard
1/3 cup roasted, salted almonds, coarsely chopped
1/4 cup dried cherries, coarsely chopped
1/2 cup small-dice celery (from 1 stalk)
2 tablespoons finely chopped shallot (from 1/2 of a small
shallot)
1 teaspoon finely chopped fresh thyme
4 to 6 Kaiser rolls or sandwich-sized slices of focaccia or
ciabatta bread (optional)
Bibb, Boston, or iceberg lettuce (optional)
Heat the oven to 400°F and arrange a rack in the middle.
Rub the chicken on both sides with the olive oil and season
generously on both sides with salt and pepper. Place on a
baking sheet and cook until an instant-read thermometer
registers 160°F, about 45 to 50 minutes. Remove from the
baking sheet to a cutting board and let rest until cool enough
to handle, about 30 minutes. (or purchase a ready-cooked
chicken)
When the chicken is ready, remove the meat from the bone,
discarding the skin, cartilage, and fat. Tear the meat into bitesized pieces and place in a large bowl. Add the mayonnaise,
mustard, almonds, cherries, celery, shallot, and thyme and
season with salt and pepper. Stir to evenly combine, cover
with plastic wrap, and refrigerate until thoroughly chilled,
about one hour.
If serving as sandwiches, divide the chicken salad among
the bread/rolls and top with lettuce.
REUBEN SANDWICH
3 tablespoons Thousand Island Dressing
2 (1/2-inch-thick) slices rye bread
1 1/2 ounces sliced Gruyère or Swiss cheese
1 cup sauerkraut, drained and squeezed of excess moisture
4 (1/4-inch-thick) slices pastrami or corned beef (about 4
ounces)
1 tablespoon unsalted butter, softened
Spread one tablespoon of the dressing on one piece of
bread and top with half of the cheese, half of the sauerkraut,
and all of the meat. Spread another tablespoon of the dressing
over the meat and top with the remaining sauerkraut and
cheese, in that order.
Spread the remaining tablespoon of dressing on the
remaining piece of bread and place it on top of the cheese,
dressing side down. Press firmly to close the sandwich, then
evenly spread the butter on the outside of the sandwich.
Heat a heavy-bottomed frying pan over medium heat, place
the sandwich in the pan, and press down on the sandwich
with a spatula. (Alternatively, you can cook the sandwich in
a sandwich press.) Cook until the bread is crisp and golden
brown, about four minutes. Flip and cook until the second side
is golden brown, the cheese is melted, and the sandwich is
warmed through, about four minutes more.
CRISP PANCETTA AND EGG SALAD SANDWICH
6 large hard-boiled eggs, diced
1/4 cup finely chopped dill pickle
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 (3/4-inch-thick) slices brioche, toasted
9 thinly sliced pieces Pan-Crisped Pancetta (thin bacon can be
used)
Place the eggs, pickle, mayonnaise, parsley, vinegar, salt,
and pepper in a medium nonreactive bowl and stir until evenly
combined.
Divide the egg salad among three pieces of the brioche
and top each with three pieces of the pancetta. Top with the
remaining pieces of brioche and serve.
EAST VALLEY TIMES
www.eastvalleytimes.com
COUNTRY LIVING
October 2, 2014—PAGE 9
Never a dull moment at Chilly Pepper Miracle Mustang
my own plans. This was one
of those cases. Sept. 28
staying
Wow, sometimes it seems like there is not even time to breathe No
at our tiny little rescue. I arrived home from Nevada with Tawny home for us.
and Mika with one day to spare before the Shingletown Summer We quickly
Faire. I then spent the one day making cheesecakes so we could do lined up our
our donation to the medical center. On Saturday, we headed over “crew” to take
to Camp McCumber for a day of fun with the kids during the fund- care of the
place and the
raiser.
I was considering taking Mika and Tawny, but it seemed like babies while
that would have been pushing it. Tawny had barely had “hands on” we were gone. Arab gelding Magic (right) befor a bit over a week, and was still very reactive and trying to settle Our son Travis Palomino's
friends her latest rescue Sarjah, who was conin. We knew that DaBubbles was always a hit with the kids, so and his girl- fined to a stall for six years.
we decided I should take him. There were probably 40+ kids that friend Marion
stopped by and got to feed DaBubbles a bit of hay and hang out with stepped up once again to make sure everyone was taken care of. him. The smiles on their faces always make the effort worthwhile, Normally we would not leave the babies behind, but Tawny was
although I was reeling a bit from the previous week. It was a great doing well enough after a week of good food, meds and munchies,
day, however, and I found out that I had definitely made the cor- and Mika is very healthy, just in need of some training. So we derect decision when they landed the medical helicopter on the grass cided not to put them through the approximately 1200 mile trip. We
next to us. Dabubbles could have cared less. He was all about the do like to take them on shorter trips as we end up with babies who
kids and that noisy, windy contraption didn’t bother him in the least. travel easily and with no stress. They will lie down if they are tired
(You have to remember, he survived a mountain lion attack and he is and hop in and out much better than horses who have not ridden in
a tough little guy, so it was just another day in the park to him. He is a trailer very often.
just too cool for school unless you leave him alone. Ever since the We headed down Sunday afternoon and picked up “Sarjah” the
attack a few years ago, he does not ever want to be by himself.)
I got home and gave Matt a big hug. I was so relieved that all of
our “obligations and schedules” had been met, (with the exception
of the Santa Cruz event - due to the baby call - and when we get
those, the rest of the world stops, as we all know). “Finally,” I told
him, “we can stay home.” About an hour later the next call came, and it was for a “Different Kind of Rescue.”
Expressing disappoint- as ‘historic’ for all the
For close to a year, we have been trying to get a horse out of a pretty ment in Gov. Brown’s de- wrong reasons,” Califorhorrible situation. The horse had been completely alone for about cision to sign a package nia Farm Bureau President
two years, and had been living in a stall for about six years. Little of groundwater bills, the Paul Wenger said. “Truly
did we know what we were going to find. After all the time that had president of the California historic measures were
passed, we finally had the option to pull him but we would have to Farm Bureau Federation taken more than 50 years
leave the next day and head out to Covina. So much for my plans. said the organization will ago, when President KenGuess God was having a good giggle again. now focus on how the bills nedy and Gov. Pat Brown
I feel like I am riding on a train, and God has planned out the are implemented.
broke ground on water
direction we are going and life goes best when I just sit back and “We’re concerned that projects that ultimately
enjoy the ride and He will put in front of us what He wants us to do. these hastily written mea- allowed California to beHowever, sometimes I make Him giggle when I start trying to make sures may come to be seen come a world economic
power with food production that rivals that of entire nations.”
Wenger said he hopes
history does not look back
on this day as a time when
A service of the California Farm Bureau Federation
California’s prominence
began to erode. “We conSeptember 24, 2014
September 17, 2014
sider ourselves a progres sive state,” he said, “yet
Wineries keep an eye on water
Farm groups react to groundwater bills
we embrace measures that
Water availability will be a key concern Now that Governor Brown has signed a will reduce our quality of
for California winemakers in coming years, package of groundwater bills, farm groups say life, our economic growth
according to an annual survey of wine ex- they will pay close attention to how the new and our ability to grow
ecutives. UC Davis presented the survey at laws are implemented. The California Farm food for our state, nation
a symposium in Napa on Tuesday. While Bureau opposed the bills, calling them “hastily and world.”
generally optimistic about future trends, the written.” Farm Bureau President Paul Wenger
executives said the wine business continues says his organization and others will watch to
to work on using water more efficiently, in- make sure that government agencies respect
cluding investment in technology and use of water rights and property rights as they implerecycled winery water in vineyards. ment the groundwater bills. He added that the
Rice straw takes expanded feed role
state must also work to enhance water sup Drought has forced both livestock own- plies.
ers and rice farmers to take another look at
Water shortages reduce rice harvest
rice straw. Rice farmers won’t have the wa- As the California rice harvest begins, lack
ter they need to decompose the straw follow- of water affects farmers in at least two ways.
ing the harvest, and ranchers need feed for Rice farmers cut plantings by about 140,000
their animals. So farmers and farm advisors acres because of water shortages, so there will
have been experimenting with new ways be less rice to harvest. Farmers also worry
to bale and handle rice straw, to maximize there won’t be enough water available to deits nutritional value for livestock. Ranchers compose rice straw after the harvest. That has
typically use the straw to supplement other implications for wildlife habitat, because misources of livestock feed.
gratory birds visit harvested rice fields each
Prune research aims at taste, efficiency
winter.
In a search for new prune varieties, UniSafflower plantings may increase
versity of California specialists say they’ve Drought has caused California farmers to
found several with excellent taste. Now, consider planting more safflower. A field crop
they’re looking to make the varieties more grown for its seed, which can be pressed for
efficient for farmers. Because prune-plums oil and other products, safflower requires relaare dried after harvest, researchers look for tively little water to grow. In addition, procestypes with dense flesh and little juice, so the sors report strong worldwide demand for highprunes will dry quickly--therefore saving quality vegetable oils. California safflower
energy and time. Researchers say they’re acreage has declined in the last five years, but
making progress, but it’s a slow process to the state remains the world’s number-two probreed and select new trees.
ducer, behind India. Bagrada bug attacks crops
Wine market to become more competitive
An invasive stinkbug continues to move For the third straight year, the United States
northward and eastward in California, caus- leads the world in wine consumption. People
ing problems for farmers and home garden- in the California wine business see that as
ers alike. Known as the Bagrada bug, the good news, of course--but they also warn that
pest arrived in Southern California six years California wineries can’t take the U.S. marago. Experts say the bug prefers crops such ket for granted. California wine marketers say
as cauliflower, broccoli and their relatives, they expect more competition from foreign
but will attack many other plants. Farmers winemakers, after U.S. wine consumption
and gardeners have been charting its spread rose about five percent last year. California
by reporting infestations to county farm ad- wineries make about 90 percent of the wine
visors. produced in the United States.
By Palomino Armstrong
next day. “Sarjah” ended up being a “personal rescue,” as opposed
to being part of the Chilly Pepper - Miracle Mustang rescue. What
this means is his care, like Magic’s, is personally funded as opposed
to being funded by donations. This was necessary as the only way
I was allowed to pick up this horse was to promise to keep him as
my personal horse. Just the fact that we were able to get him out of
his situation (which actually was even more horrific than we were
apprised of) made it all worthwhile. Normally we focus on the neonatal, critically ill or injured orphans, and that will always be our priority. However, we do have
the “Equine Rescue & More” for a reason. We have rescued ducks,
squirrels, chipmunks, not to mention cats and dogs. We have to
turn so many calls down that it is a continuous heartbreak, but it
seems that God guides us in the direction that we are supposed to
go if we just listen. Out of all the horses that we have rescued, with the exception of
Dakota, a string horse, I never knew what they looked like or saw
photos of them ahead of time. This was also the case with Sarjah. We knew he was an Arabian, but agreed to take him on long before
we ever saw him. When we picked him up, I was pleasantly surprised as he is quite a pretty boy. However, we had no idea who we
were bringing home. This horse has been horrifically abused and
has obviously been hit. The lady we got him from apparently had
a neighbor kid who was terrorizing folks, using BB guns, breaking
See Palomino page 11
Farm Bureau will ‘actively monitor’
implementation of groundwater law
Food and Farm News
Food and Farm News is a service of the California Farm Bureau Federation. For
more information about any story, contact the Communications/News Division at
916.561.5550, or email news@cfbf.com. The information is also available on the Farm
Bureau Federation website www.cfbf.com.
Now that the bills have
been signed, Wenger said,
Farm Bureau will “actively
monitor” their implementation. “We will be watching this process carefully
to make sure state and local agencies respect water
rights, property rights and
privacy rights, as the bills
require,” he said.
“Farm Bureau has supported local groundwater
management for many
years, but groundwater has
been under pressure mainly
because surface water supplies are in crisis,” Wenger
said. “If we want to make
groundwater supplies truly
sustainable, we must make
sure all water needs can be
met through addition of
more surface water storage
and better management
of the storage we already
have.”
Wenger said Farm Bu-
reau favors an all-of-theabove approach to water, which includes more
surface and underground
storage, recycling, desalination and continued improvements in water-use
efficiency to accommodate population growth,
increased environmental
water commitments and
changing weather patterns.
“Our focus on constraining demand—which
includes these groundwater bills—has left us in the
position we’re in today:
with not enough water to
meet our needs for food
production, environmental
and urban uses. We must
also enhance California
water supplies in order to
maintain our state’s unique
economic and environmental contributions to
our nation and world,” he
said.
Anderson Community
Garden Harvest
and Artisan Faire
this weekend
oct 4
Anderson Community and
friends will celebrate the end
of the harvest with the annual
Garden Harvest & Artisan
Faire on Saturday, October 4,
2014 from 10:00 a.m. to 4:00
p.m.. Admission to this family-friendly event is absolutely
FREE!
This year’s Faire, sponsored by Mercy Medical Center, Exodus Farms, P G & E
and California United Homecare Workers includes live music, vendors and food. Free
activities for kids and family
include horse rides for kids
provided by Exodus Farms,
Bella Vista Farm’s petting
zoo, a pumpkin carving contest and much more.
The Anderson Community Garden has supplied over
75,000 lbs of fresh, nutritious
produce to local food banks,
the Good News Rescue Mission, senior complexes and
those in need throughout
Shasta County.
Proceeds
from the 2014 Harvest Faire
will pay for next year’s garden.
“Come on out, have a little
fun and meet your neighbors
at the Harvest Faire. The garden will be open to all for end
of the season gleaning – of
course, at no charge!” stated
garden organizer Les Baugh.
The Anderson Community Garden is located at 2364
Balls Ferry Road in Anderson.
The entrance to the property
is just south of Dodson Lane.
Toyon Street residents can
walk directly onto the grounds
at the south end of Toyon. For
further information, please
contact organizers at andersoncommunity@sbcglobal.net
Oak Run Library to hold
rummage sale
Oct 3 & 4
The Oak Run Community Library invites everyone
to take the short drive to Oak
Run on October 3rd and 4th
to shop at their annual rummage sale. Clothes are only
$1 a bag and there are bargains galore!
The rummage sale will
be held in the parking lot of
Oak Run Church, across the
street from the Fire Hall on
Oak Run to Fern Road. It
opens at 8:00 a.m. both Friday and Saturday. If you
become hungry while you
shop, you can buy a hot
dog or hamburger from the
EAST VALLEY TIMES
UPCOMING EVENTS
PAGE 10 — October 2, 2014
friendly library folks.
To reach Oak Run from
Palo Cedro, take Old Fortyfour Drive to the three-way
stop in Millville. Go straight
onto Oak Run Road. (Old
Forty-four turns left.) Follow Oak Run Road through
the beautiful valley created
by Oak Run Creek for about
10 miles until you come to
another three-way stop at the
top of a grade. Turn right
onto Oak Run to Fern Road.
As you crest the first rise,
look for the Fire Hall on the
left and the Oak Run Church
on the right.
www.eastvalleytimes.com
Manton Apple Festival
grows into Northern
California premier show
Grange Scholarship Dinner
set for late October
oct 24
The Millville Grange will
put on its annual Turkey Dinner Scholarship Fundraiser
on Friday, Oct. 24, 2014 at
the Grange Hall on Old Forty-four Drive in Palo Cedro.
Serving will begin at 4:00
p.m. and continue until 7:00.
Music will be provided by
the Old Kennett String Band,
consisting of Carolyn Faubel
(banjo, bass, fiddle, vocal),
George Fredson (guitar, vocal), Tim Garrison (mandolin, vocal), and Amy Vogt
(banjo, bass, vocal). Some
folks say that these four musicians played together in the
bars and hotels of Kennett,
entertaining the gold miners,
traders, trappers, loggers and
fine ladies until the waters
of Shasta Lake covered the
town. Come to eat and stay
oct 4
The
Manton
Apple
Festival will take place this
Saturday, October 4, 2014
from 9:00 a.m. until 4:00 p.m.
From its humble beginnings
as a small “apple harvest”
fair in 1992, the Festival has
grown into one of Northern
California’s premier craft
and art events. It also
features live entertainment,
apple pie baking and eating
contests, and various family
entertainment
activities
throughout the day. Locally
grown apples will be on sale
as will homemade apple pies,
by the slice or whole. Plenty
of free parking is just a short
walk away.
The musicians who will
be performing are:
The
Rolling Disaster String Band
(9:00 - 10:00); Old Kennett
String Band (10:10 -11:10);
Matthew Songmaker and
Sami Jo (11:20 -12:20);
Shingletown Bound (12:30
- 1:30); On The Fly (1:45 2:45); and Wild Card Band
(3:00 - 4:00). Many of the
musicians performing at the
Festival are also are members
of the California State Old
Time Fiddlers Association
District 6 who have donated
their time and sound system
for this event. They will
also set up a Jam Tent for
musicians who just want to
jam.
The proceeds from booth
rentals and the apple festival
pie booth sales help support
a variety of local Manton
non-profit organizations, as
well a fund scholarships to
support the educational goals
of Manton area students.
Manton
is
located
approximately 35 miles east
of Interstate 5 in eastern
Tehama
County.
From
Redding: Take SR 44 east to
Shingletown. Turn right on
Wilson Hill Rd and continue
to Manton. Bear left on
Forward Rd, go one fourth of
a mile to the festival grounds.
From Red Bluff: Take SR 36
east 10 miles to Dales Station
and county A6, (Manton Rd).
Turn left on Manton Rd and
continue 17 miles to Manton.
Bear right on Forward Rd
and go one fourth of a mile.
Safe Haven to hold annual playday
oct 18
Safe Haven Horse Rescue invites everyone to join them
for their Annual Fall Playday on Sat., Oct. 18th at Bobby Jones
Arena in Cottonwood. The day starts off with two costume
classes--0 to 12 years and 13 and over. Next will be the famous Lead Line events for the youngsters to enjoy. The day
continues with six fun gymkhana events for all levels. Ribbons will be awarded for first through seventh place and trophies for High Point in each division. Cost is $5 per class
or $35 for the day. Sign ups start at 7:00 a.m. with the first
Costume Class at 9:00 a.m. Boots and jeans required. Helmets
suggested. No stallions or dogs.
The Snack Shack will be open all day and there will be
raffles too! Even if you don’t ride, come out, enjoy the fun
with family and friends, and support Save Haven. For more
info, please call 347-4941.
Classes in CPR offered
at Montgomery Creek
Volunteer Fire Station
oct 15
The Montgomery Creek
Volunteer Fire Station,
29876 Highway 299E in
Round Mountain, will host
an American Heart Association CPR and First Aid class
on Wednesday, Oct. 15, 2014
from 8:30 a.m. to 2:00 p.m.
Turkey shoot to benefit
boy with brain cancer
Cost is $45. Snacks will be
provided.
Those who wish to sign
up are advised to do so early because class size will be
limited. To register, call Don
Fennell at 530-917-0799 or
email cpr@norcalcprpro.com
nov 15
Northern Free Trappers and
Muzzleloaders will hold their
annual Darryl Burbank Memorial Turkey Shoot on Sat. Nov.
15, 2014 at a private ranch in
Cottonwood. The event is open
to the public. Cost is $5.00 for
single entries and $10 for families. Camping is available.
The beneficiary of funds
raised at this event will be
Nicholas Johnson, of Anderson, who has been diagnosed
with a Pilocytic brain tumor.
The eight-year-old has to go
to UC Davis every week for
chemotherapy and his family
needs to buy a more reliable
van to travel back and forth so
he can get his treatments.
Planning ahead leads to
Dry Creek Station to host chili
conference success
oct 11
cook-off for Bella Vista VFC
oct 19
Dry Creek Station and
the Bella Vista Volunteer
Fire Company will hold
their eighth annual Chili
Cook-off Fundraiser on
Sunday, October 19, 2014
at Dry Creek Station, 22051
Highway 299 in Bella Vista.
New this year will be
a craft faire and rummage
sale beginning at 9:00 a.m.
in the parking lot. Spaces
are $15. The Chili Cookoff starts at 12:00 noon.
Cook-off entries are $5
each. Sign up for both at
the Dry Creek Station. For
more information, call Jo
at 549-5386. All proceeds
benefit the Bella Vista Volunteers.
Fire Company Auxiliary
to host Oak Run
Christmas Bazaar
Nov 8
The annual Christmas
Bazaar, hosted by the Oak
Run Fire Company Auxiliary this year, will be held
November 8, 2014 from 9:00
a.m. to -3:00 p.m. at the Oak
Run Elementary School. Admittance is free. There will
be door prizes and a silent
auction. You could be a winner!!
Come visit all the vendors
for all your Christmas shopping; learn how to protect
your home at the fire preven-
tion table; let your children
visit the Kid’s Corner and
find out how you can become more involved in community organizations such as
the Library, Historical Society, Parent’s Club, and 4-H.
Breakfast and lunch will be
available for purchase. If you have handmade
items for sale and would
like to reserve a table, email
itchyacres@frontiernet.
net. Hope to see you there!!
Don’t miss out!!
By Sharon Owen
At the Saturday, October
11 meeting of Writers Forum,
board
members
Laura
Hernandez and Sharon Owen
will pool the knowledge they’ve
gained from attending a variety
of writing conferences. They
will offer advice on where to
find the best conference fit for
a writer’s needs and how to
prepare in advance for the most
successful outcome.
Laura Hernandez, Writers
Forum Director at Large, is a
pre-published crime novelist.
She attends two to three
writing conferences a year,
even winning scholarships and
contests to attend them. She
will share her secrets to the
advanced planning that leads to
that kind of success.
Program Director Sharon
Owen will offer tips gleaned
from conferences throughout
the country over the past
several years. Writing as author
Sharon St. George, she is
currently under contract with
Camel Press to publish the first
three books in her hospitalbased mystery series.
Writers Forum meetings are
held on the second Saturday of
each month from 10:30 a.m. –
12:30 p.m. at All Saints Episcopal
Church, located at 2150 Benton
for the music.
The dinner menu is oven
roasted turkey, dressing,
mashed potatoes, gravy, green
beans, rolls, green salad and
homemade desserts. Cost is
$10 for adults and $5 for children. Take out will be available. Patrons may also purchase raffle tickets to win a
basket containing a complete
Thanksgiving Dinner, including a gift certificate for the
purchase of a turkey.
Last year’s two scholarship dinners were so successful that the Grange was able
to award three $500 scholarships to local seniors, who are
now enrolling in college and
collecting their checks. Last
year’s winners were: Nathan
Forero, Olivia Simonis, and
Austin Theobold.
Drive Redding, CA. For this date
only, the meeting will be held
in All Saints’ Eaton Hall West
instead of Memorial Hall. Doors
open at 10:00 a.m.. Guests attend
free for the first two meetings.
For information call 547-5303 or
visit www.reddingwritersforum.
com. The Memorial Turkey
Shoot events include a rifle
trail, a hawk and knife trail,
hawk poker, shotgun competition and fun shoots. The rifle
trail will open at 8:30 or earlier
and will close by 1:30 p.m. All
shooter cards must be turned in
by 2:00 p.m. Traditional guns
only (pre-1864); use wet patch
only.
A camp dinner of tri-tip and
chili beans will be served at
2:00 p.m. Cost is $8 for adults,
$4.00 for children six to 11;
kids under five are free. Side
dish donations welcome.
For more information call
Mike Boydstun 243-8393 or
Mark Crowell 934-4614.
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