Densie Spayd - Siskiyou Food Assistance - Run for Food

Denise Spayd - Chicken, Pear & Gorgonzola Pasta

Denise with a map of the Run for Food map including the Bear Trail at COS.

Denise with a map of the Run for Food map including the Bear Trail at COS.

Denise Spayd is the Executive Director for the Siskiyou Food Assistance program (SFA). She started her career out as a nurse and still is, but taking some time for her family and her community. She is one of about 40 volunteers who work to bring food to those in need in South Siskiyou County.

The Siskiyou Food Assistance Run for Food a 5K Run/Walk takes place on Thanksgiving morning, November 22, 2018 at the COS Weed campus. Check in opens at 7:45am. The Run/Walk begins at 8:45am at the Football/Track Field.

Siskiyou County is considered a food desert; often ranking first in the western states. A food desert refers to lack of access to supermarkets. This generally refers to the difficulty in making a trip to a grocery store more difficult because of low rates of vehicle ownership and limited public transportation.

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Lauri: How did the Siskiyou Food Assistance program (SFA) get started?
Denise: The Siskiyou Food Assistance program began in 1986 when Pastor Jerry and Denise Broomfield helped striking mill workers with food from their little church in Weed. As they got older community members began pitching in year-round. We got a 501(c)3 and now annually serve about 700 clients and have about 40 volunteers including our staff and Board of Directors.

The program operates out of the old Weed Elementary School’s Arts & Theater and Home EC rooms, where my children once attended school. The school district gives us the space rent free, but we pay the power bill that can run as high as $500 in the winter months.

Volunteers set out the weeks donation of produce from General Produce.

Volunteers set out the weeks donation of produce from General Produce.

Lauri: How are people able participate in the food assistance program?
Denise: Anyone needing food assistance can come to the SFA food pantry located at 780 S. Davis Ave. We distribute the food boxes Wednesdays from 11am to 3pm. We require photo ID, proof of residence in South Siskiyou County, proof of income, household members, etc. then we create a file for them. Clients can receive up to ten Emergency Food Boxes annually and we have to track that for our funders.

Clients agree to volunteer 2 hours a year to help us with the work needed to keep the operations going. Volunteers work in the field where they can serve with their skills. We have everything from general paper work, data entry and managing the volumes of food that go through our program.

Salad dressing above and bulk grains below.

Salad dressing above and bulk grains below.

Fresh produce is donated to SFA by General Produce.

Fresh produce is donated to SFA by General Produce.

Lauri: How do clients receive the Emergency Food Box?
Denise: Once registered, clients come to the pantry on Wednesday and we check them in. They receive a list of the foods we have available and they select what they want. It’s a grocery list of what we have available on that day. Volunteers gather their items while the client selects from available produce. There is a pound limit on produce that can vary from 5 to 15 pounds depending on the donations from General Produce.

The Emergency Food Box is meant to supply a household with a three-day supply of nutritionally balanced staples and fresh food. We respect people’s dietary choices and needs. We offer as many vegetarian, vegan and organic options as are possible.

Lauri: Where does the food and money come from?
Denise: Grants, donations, food drives and fundraisers.SFA has many partnerships and diverse relationships that keep us in food. General Produce donates their #2 produce every week. That’s the produce that has flaws or isn’t good enough for the markets but is still good to eat. Grocery Outlet in Weed donates food that might be close to the expiration date. They also have an “Independence from Hunger” campaign in July. Ray’s Food Place has a similar drive through November & December called “Stuff the Truck.” In both of these store campaigns, shoppers can purchase bags of food to be donated to the local emergency food pantry.

The Siskiyou Community Food Bank in Yreka helps to provide food for all the area pantries. We occasionally combine orders with them to purchase from Feeding America in Contra Costa (Bay Area). A local trucker volunteers to bring back the load for a fuel stipend.

Great Northern Services provides food as they can. SFA distributes two commodities programs for GNS. They also are transporting produce for us on Wednesday mornings.

Belcampo Farms has donated eggs when their markets can’t absorb the quantities their hens are producing.

Fundraising campaigns that SFA conducts are the Run for Food 5k run/walk on Thanksgiving Day, and North State Giving Tuesday (held on the first Tuesday after Thanksgiving).

A client volunteering some of her time to do some data entry in SFA’s office at 780 S Davis Ave., Weed

A client volunteering some of her time to do some data entry in SFA’s office at 780 S Davis Ave., Weed

Siskiyou Food Assistance Pantry is stocking up for Thanksgiving Dinner Boxes.

Siskiyou Food Assistance Pantry is stocking up for Thanksgiving Dinner Boxes.

Lauri: One of your big programs are the Thanksgiving Boxes and what does it take to keep going?
Denise: It’s a real community effort where we honor the wishes of our founders. The Broomfield’s felt strongly that every family be blessed to celebrate the traditional holiday dinner in the comfort of their homes. We have been providing the box of fixings since 2001. This year we will make about 350 boxes. Each box costs us about $35. Partners include Grocery Outlet in Weed , Walmart in Yreka and local farms. We received a grant from the Ford Family Foundation and donations from Mercy Medical Center and Pilot Flying J Travel Centers.

Volunteers pack the boxes that are ready for pick up at the pantry. Anyone wanting a box should drive to our pantry well before 11am on November 19th. It is a first come, first served drive-up distribution. 

Zumba Instructor helping participants warm up so they can Run for Food. phot by Violet Carter

Zumba Instructor helping participants warm up so they can Run for Food. phot by Violet Carter

Lauri: How did the Run for Food come to be a fundraiser for SFA?
Denise: When I was still a board member, I saw the Run for Food in Chico. I found out the program could be duplicated by any community…so we did! We began the Weed Run for Food in 2011. It was fun and successful! We are now in our 8th year and it just gets better every year.

Lauri: Tell me more about what happens on Thanksgiving Day at the Run for Food?
Denise: We have a lot of different activities that make it fun for everyone. Every registered participant receives free raffle tickets. We try to get the very best of what this area has to offer for our raffle. Children aged 6-11 are free with participating adults. The first three finishers in each age group receive a medal. The top overall male and female finishers receive a special prize. A Zumba instructor gets the participants warmed-up before the run/walk begins. Refreshments are served at the finish line. There are stations throughout the race route to encourage runners and walkers. The route starts at the football field and circles around the COS campus on the Bear Trail returning to the football field.

The event logo is different each year. T-shirts are available with the current logo as a separate purchase at reasonable prices.

An amazing spirit of generosity and caring permeates the event. It’s something that can’t be manufactured. It’s from the hearts of all those volunteering there and attending. Join us!

For more information and to register link here:

https://www.raceplanner.com/register/index/weed-run-for-food-20

At the Run for Food finish line! photo by Violet Carter

At the Run for Food finish line! photo by Violet Carter

SFA reuses shopping bags

SFA reuses shopping bags

To make a donation for North State Giving Tuesday:

https://www.northstategives.org/nonprofits?keyword=Siskiyou+Food+Assistance

(donations can be scheduled beginning Nov. 13th, and processed on Nov. 27th)

 

Denise’s Favorite Recipe Chicken, Pear & Gorgonzola Pasta

Denise found her favorite recipe in the November 2011 issue of Enjoy magazine. It was submitted by Lana Granfors.

Serves 4

Prep & cooking time: 40 minutes

Ingredients

2 tbsp olive oil
4 skinless, boneless chicken breast halves
½ tsp salt
½ tsp white pepper
1 - 12 oz. package of dried spaghetti
2-4 soft-ripe Bosc pears (1 lb total)
1 tbsp lemon juice
1 cup (5oz) crumbled gorgonzola or other blue-veined cheese
½ cup chopped parsley
½ cup chicken broth
½ tsp cornstarch
2/3 cup roasted pecans
½ cup chopped green onions
Kosher salt and fresh cracked pepper

Preparation

Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear. Set aside and slice breasts crosswise, ½ inch thick just before combining pasta.

Using a 5-6-quart pan, cook spaghetti according to package directions or until just barely tender to bite, 7-9 minutes. Drain and return to pan.

While pasta and chicken are cooking, cut each pear lengthwise into eighths; core pieces, and slice them crosswise ¼ inch thick. In a bowl, gently mix the pear slices, lemon juice, gorgonzola and parsley; set aside.

In a 1-2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with the pear mixture and sliced chicken. Transfer to a serving dish. Scatter pecans and green onions on top, and season to taste with salt and pepper.

Dunmuir Brewery Works - Warm German-Style Potato Salad

Interview with Davis Clarno + Aaron Greener - Owners of DBW + Recipe for Warm German- Style Potato Salad

David Clarno, Lauri Sturdivant and Aaron Greener at Dunsmuir Brewery Works,

David Clarno, Lauri Sturdivant and Aaron Greener at Dunsmuir Brewery Works,

Dunsmuir Brewery Works is a family owned micro-brew pub serving very tasty food in the charming historic district of downtown Dunsmuir. Their menu focuses on lunch and dinners with daily specials. There is live music most weekends. The menu is family friendly and dogs are welcome on the patio.

David Clarno and Aaron Greener became friends when they both worked at the Mount Shasta Ski Park. Aaron, a graduate of the American Brewers Guild, was looking for an opportunity to use his brewing talents and skills. David was looking for an opportunity to work for himself. He “didn’t want another job.” Their combined passions and talents make the Dunsmuir Brewery Works (DBW). It’s one of my favorite places to eat!

See David and Aaron’s favorite food scenes in movies here

“they have the best Caesar salad in the county,” Carly Turner

“they have the best Caesar salad in the county,” Carly Turner

Dunsmuir Brewery Works
530.235.1900
5701 Dunsmuir Ave. Dunsmuir
Winter hours: Tue - Sun 11 am to 9 pm.
Summer hours: Open 7 days a week 11 am to 10 pm.

Lauri: Your menu is more than pub food. How did you come up with the it?
David: We want to please both the beer-geeks and the foodies. Our menu is pretty varied for such a small kitchen and there is no deep fryer. We encourage the cooks to love the food and taste the food! Everyone of our recipes needs to be tasted and adjusted so we can provide a consistently good meal. Even the flavor of the vegetables in our popular Broccoli Slaw can vary from season to season so adjustments need to be made. When people come back we want them to enjoy the same meal they are returning to eat.
Aaron: When we were developing the menu David and I went to food trade shows to source ingredients and products. That’s where we found our bread from a small bakery in Corning. We work closely with our cooks giving them the encouragement to create recipes we can add as specials. We knew we wanted to offer good food for kids, too.

The patio seating offers a view of the garden and sunflowers and dogs are welcome.

The patio seating offers a view of the garden and sunflowers and dogs are welcome.

Lauri: What prompts the specials and changes on your menu? What do you harvest from your garden and the peaches you harvest from your peach tree on the patio?
David: We offer seasonal food choices as often as we can. The vegetable sides are seasonal. We use kale, herbs and figs we grow in our garden. We do buy some foods direct from the farmers at the Dunsmuir Farmers Market, which is convenient because the market happens on the side street during the summer. We use peaches from our tree and buy organic peaches from Hunter Orchards in Grenada. We’ve made peach bruschetta, salsa and even grilled them.

Lauri: One of my favorites of your salads is the Seafood Salad. My Granddaughter says your Caesar Salad is the best! Do you smoke your own trout for the Seafood Salad?
Aaron: Yes! We smoke the trout right here. We have to follow health code guideline so are unable to buy locally caught trout.

“DBW serves pub food with a flair,” states local Dunsmuirian Suzanne Scull

“DBW serves pub food with a flair,” states local Dunsmuirian Suzanne Scull

The Beer menu changes with the season. There is always something new to try.

The Beer menu changes with the season. There is always something new to try.

Lauri: Let’s talk about the beer! What determines your beer menu?
Aaron: We brew ales! They takes 20 days from start to finish. We are a small brewery and can only brew one style at a time. We rotate our flavors seasonally to offer lighter crisper beers like the ESB (Extra Special Bitter) for the summer and heavier porters for the cooler months. It is my goal to offer a full range of flavors. I get to experiment with hop forward flavors and brew the beers for balanced taste, like the Train Hooper and a Belgian white.

Lauri: What is the process to name the beers?
David: We have a lot of fun naming the beers. It’s a group effort where every one gets involved, including our customers. We do lots of laughing!
Aaron: We also make our own old fashion Root Beer; all natural and no preservatives. We make root beer floats in the summer months. We both have children and want to make sure there is good food and beverage for families.

Lauri: What’s your favorite part about owning the DBW?
David: It’s the interaction with our customers. It’s about how much they are enjoying eating our food and drink our brews.
Aaron: I really like the customers reaction when they try one of our beers and like how it tastes. We are a team and more like a family working together making the DBW a positive experience for us and our guests.

Garnish with parsley and serve warm.

Garnish with parsley and serve warm.

Warm German-Style Potato Salad

Ingredients

5 lb. red potatoes – cut into bite size pieces
1 lb. Bacon – diced
1 Red onion - diced
1 cup Champagne vinegar
¾ cup Italian Parsley - chopped
½ cup Whole grain mustard
Salt & Pepper to taste

Directions

Boil red potatoes until tender, but not mushy. Then cool slightly. Sauté onions, celery and bacon until bacon is crispy and vegetable are soft. Add 1 cup champagne vinegar to sautéed mixture then toss into cooked potatoes. Add parsley, mustard, salt and pepper to potatoes and toss. Garnish with a couple sprigs of parsley and serve warm.

Kristin Allen - The Best Vegan Mom

Kirstin is also known as "The Blind Lady"

Kirstin is also known as "The Blind Lady"

Lauri: Tell me a little about growing up in Minnesota.
Kristin: I grew up in Glencoe, a farming community in Minnesota (dairy land!) a town where my grandparents lived, my parents grew up and raised us and now my sister and her family are still living. Needless to say, not many people move away. 

Growing up, my parents were always working on one home project or another. Before I was born, they built the house I grew up in from the ground up, not having much construction background.  My family's business was a Goodyear Tire shop called Sam's Tire (my maiden name was Samuelson, and Sam was my grandfather's nickname and later on became mine when I was in the Army Reserves and throughout college).  I believe since I grew up in that kind of home-renovation environment, it just became part of my DNA. 

During my senior year of high school, I joined the Army Reserves, mainly as a way to afford my college education.  Neither my parents, nor grandparents had gone to college and my family did not have the financial resources to pay for college.  After my initial military basic and job training, I started college at Minnesota State University. I originally started taking business classes and realized I needed something more creative.  I switched my minor to marketing and ended up graduating with a B.S. in Interior Design and Construction Management. 

Kirstin and her family having fun on the beach

Kirstin and her family having fun on the beach

Lauri: And now you live in Siskiyou County. How did that happen?
Kristin: After college I moved to San Diego, because I swore I would "never live in a small town or anywhere it snows ever again!"  (you can see how well that worked out, right?!). In San Diego I worked in Solana Beach for a custom furniture manufacturer and designed custom upholstered pieces, it was a very creative job and I loved working with people to design every aspect of a piece of furniture.  After a little while, I wanted a change, and went to work for a large model home design firm. They did high end model home design all over Southern California and throughout the United States. It was a great job as well, but while living in San Diego, I had my first daughter and was getting tired of the commute and busyness, so when an opportunity came up to move to Dunsmuir and buy a house, my husband at the time (now ex) and I moved. I started at Edgewood Custom Interiors in 2005, less than a week after moving to Siskiyou County.

Kristen working with the blinds

Kristen working with the blinds

Lauri: How did you get the nick name The Blind Lady?
Kristin: My role at Edgewood has changed as the business has changed throughout the years. Originally, I was hired to sell furniture and be the in-house interior designer. A little over a year of starting at Edgewood, I started helping people with Hunter Douglas window coverings and filling in at our Mt Shasta store, ECI Flooring, working with people on floor coverings as well. Today, we no longer sell furniture, but I am still very active in every other aspect. Every so often someone jokingly calls me the "blind lady" when they see me out and about (like I've never heard that one before!). 

Lauri: What do you enjoy most about the work you do?
Kristin: One of my favorite things is working with people in their homes and seeing their spaces. I find myself not only helping people with their window coverings, but giving them advice on paint colors and space planning. I love that a lot of my "clients" have become friends!  There is something to be said for living in a small knit community.  I know that if I would still be in San Diego, or another bigger city, I wouldn't create nearly as many connections as I do with people here in Siskiyou County. 

What the heck is that?

What the heck is that?

Lauri: How is California eating different from how you grew up?
Kristin: Ok, getting onto food:  Obviously, coming from MN, I grew up in a family that ate meat, potatoes and not much else!  I think I ate dairy with every single meal.  I was a cheese-aholic, loved the stuff!  To give you an example of how little vegetables we ate, our salads were iceberg lettuce with Hidden Valley ranch dressing.  Fruit was either canned peaches (on top of cottage cheese of course) or fruit cocktail.  I'll never forget when my mom came to visit me in California, and I made a breakfast scramble with avocado and she freaked out because I was using a "raw" avocado, "aren't you going to cook that?!"  Obviously, we never had avocado growing up!

How cute is this sign? Adorable!

How cute is this sign? Adorable!

Lauri: Now you've changed eating a plant-based or vegan diet?
Kristin: Yes, for me to change my diet about 4 years ago from a cheese-loving, meat-eating, not very vegetable-based way of eating, it was quite the change! I can't really say what facilitated the switch to a plant-based diet. I watched a few documentaries like Forks Over Knives and Vegucated.  Those were a big eye opener, and as I began to educate myself on what I was putting in my body the foods I was used to eating were sounding less and less appealing.  (I recommend What the Health and Cowspiracy as well!!!)

Lauri: What has been the hardest part about making this kind of change in what you eat?
Kristin: Cheese was the last big hold out for me, because I ate so much of it and it was such a big part of my diet. I mean, pizza, enchiladas, mac and cheese! But a funny thing happened and as I went without it for a couple weeks and then longer, I no longer craved it and I realized how much better I felt without eating it. A side effect of going vegan was the compassion for animals. I made the connection to what I was eating and realized that I can eat amazing foods without harming animals, and I haven't looked back.  I joke that I'm a cow-hugging, tree-loving, kale-eating herbivore!
Nowadays, I am eating mostly a whole food plant-based diet, which means no oils, or processed foods as well as no meat, dairy, eggs or animal products of any kind.  It is amazing what you can do with plants. I definitely do not deprive myself and this is not a "diet' for me as much as it is a lifestyle.  I don't limit myself and count calories/carbs/fats. I just eat plants! 

 

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Lauri: I love your passion about 'just eating plants'. It sounds like you have figure it out for you and you family.
Kristin: I make a mean cashew-based cheese sauce and buffalo cauliflower poppers that would rival anything you'd find at a sports bar!  Really, it's been a learning experience and having to educate myself on a new way of cooking.  I have such a passion for this way of eating and I am looking to share it with others.  I'm not quite sure what direction I will take, whether it is helping people individually by teaching them how to cook plant-based meals or if it will be just creating nutritious foods for my family.  I did recently receive my Certification in Plant Based Nutrition from eCornell's T. Colin Campbell's Center for Nutrition Studies.  

Lauri: I know there are options for eating out for vegetarians and vegans. What are your favorite local eatery?
Kristin: Eating out locally has been interesting. I have my few go to restaurants where I know I will be able to order something plant based. It really isn't that difficult, but the funny thing is - I don't like salads!!!  I tend to go for a heartier meal when I'm going out to eat, so I love The Wheelhouse in Dunsmuir. Link here to read The Bill Plate review of The Wheelhouse. They have a vegan BLT that is made with tempeh bacon that is out of this world!

Also, Mexican restaurants are usually easy for me to find something. Casa Ramos (Link here to read The Bill Plate review of Casa Ramos.) has their Enchilada Espinaca (spinach and mushroom enchilada), but I have to make a few tweaks, like no cheese or sour cream, also, no refried beans since theirs are made with lard, and cilantro rice instead of their Mexican rice (which uses chicken broth). My absolute favorite breakfast dish is Seven Suns Veggie burrito, substitute tofu for the eggs and nix the cheese.  And even though I said I don't like salads, I make an exception for the Signature Salad (again omit the blue cheese) at Jefferson's RoadHouse. It is absolutely amazing!!! Link here to read The Bill Plate Review of Jefferson's Roadhouse.

Creamy Vegan Wild Rice Soup

Comfort Food -  Creamy Vegan Wild Rice Soup  from Life is No Yoke

Comfort Food - Creamy Vegan Wild Rice Soup from Life is No Yoke

Lauri: What's one of your favorite comfort foods? One you are willing to share the recipe with our readers?
Kristin: Below is the recipe for one of my favorite dishes Creamy Vegan Wild Rice Soup. It isn't my recipe - it's from one of the many blogs I follow  Life Is No Yoke.  Growing up in Minnesota, Chicken Wild Rice Soup was a staple so I searched everywhere for a vegan plant-based version and this one is as good if not better than the original. Typically, Chicken Wild Rice Soup has (of course) chicken and chicken broth, but also heavy cream, butter and sometimes vegetable oil, all of which I don't eat anymore! So to find a recipe that actually tasted like what I had growing up, but a much healthier version was so difficult. The key to cooking without cream or milk when making cream based soups is soaked cashews and white beans! It sounds strange, but I've used it in cheese based sauces, alfredo pasta sauce and in this recipe and it is amazing! I did upgrade to a Vitamix Blender a couple of years ago because as you can imagine, blending cashews to a smooth and not gritty consistency is key if you want a creamy sauce.  It was definitely a splurge, but I highly recommend it for anyone transitioning to a plant based diet.  I'm a texture person and if I had to eat something that was grainy or had a gritty texture, I probably would have had a hard time with this way of eating. I typically serve this soup with a heated up loaf of sourdough bread and it is the ultimate comfort food.  Especially on cold fall or winter days, it is like a hug in a bowl!  I eat WAY more than one serving and sometimes even make a double batch so I have leftovers for lunches!

Creamy Vegan Wild Rice Soup

INGREDIENTS:

  • wild rice - 1 cup (160 g)

  • vegetable broth - 64 oz (2 L)

  • bay leaves - 2 whole

  • dried thyme* - to your taste (we use 1 Tbsp. (4.3 g))

  • salt - 2 tsp. (5.69 g) + more to taste

  • celery - 4 ribs chopped

  • carrots - 1 cup chopped (128 g)

  • onion - 1/2 whole chopped

  • garlic - 4-6 cloves chopped

  • mushrooms - 8 oz chopped (225 g)

  • cashews (raw/unsalted) - 1 cup soaked (125 g)

  • cannellini (white kidney) beans - 15 oz can (425 g)

INSTRUCTIONS:

PREP

  1. Soak cashews overnight if possible

  2. If not, soak in boiling water as soon as you see this, the longer the better

BROTH

  1. Pour 1 cup (8 oz) of broth in a small bowl to the side

  2. Heat the rest of the vegetable broth in large pot on medium heat

  3. Rinse and drain your wild rice

  4. Add wild rice, thyme, bay leaves, and salt to your hot vegetable broth

  5. Place lid on pot and set a 30 min timer

VEGGIES

  1. Chop celery, carrots, onion, and garlic

  2. Put in pot w/broth, replace lid

  3. Chop mushrooms, reserve on side

CREAM

  1. Drain soaked cashews and the liquid from the cannellini beans

  2. Place cashews & beans in Vitamix container

  3. Add reserved cup of vegetable broth

  4. Blend on high for 1-2 minutes until smooth

MIX

  1. When your timer goes off, add the creamy Vitamix mixture to your pot

  2. Add the chopped mushrooms

  3. Replace lid

  4. Set timer for 15 more min

  5. When timer goes off, check if wild rice is done (should be a bit chewy)

  6. Remove bay leaves

SERVE

Kendra Bainbridge - Raven Tree

Kendra Bainbridge - Raven Tree For the Love of Birds!

Kendra playing with a raven puppet in Raven Tree Shop in mount shasta

Kendra playing with a raven puppet in Raven Tree Shop in mount shasta

Kendra Bainbridge is the owner of Raven Tree, Wild Bird & Nature Shop located in the Ray’s shopping center in Mount Shasta.

Raven Tree carries birding products including bulk seeds suet, feeders, baths, houses, optics and books.  In addition to a variety of bat houses, orchard mason bee supplies, and squirrel feeders Raven Tree is a great place to shop for nature related gifts and children’s toys. Full Disclosure: I have my handmade and print cards at Raven Tree.

With a biology degree from SOU and her passion for birds and nature Kendra also offers a variety of classes as well as on-site talks and workshops related to local birds and wildlife at local schools, businesses, and community groups.

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Lauri: How did you get interested in birds and nature?
Kendra: It started at a young age. I grew up on 40 acres off the grid in Whitmore CA, with my  Engineer Dad who can make everything! My mom, was a Biology and Math Teacher, we took walks all the time & talked about the plants, birds and anything that crossed our path. My younger brother who I did everything with like build forts, drove go-carts, climbed trees, fished & played in our ponds. There was no way around not being enveloped in Nature!

T his birdhouse is Mosaiced with tiles and stones.

This birdhouse is Mosaiced with tiles and stones.

Lauri: I know you have children. Any tips on how to teach them to be interested in the nature around them?
Kendra: It's all about exposure! kindness and appreciation toward nature goes a long way. Kids have a fascination in everything, if you show it to them and talk about it they want more
Lauri: Tell me about the Bird House Contest
Kendra: Raven Tree and Siskiyou Land Trust are combining forces to celebrate birds in Sisson Meadow and Raven Tree’s third year in business with a birdhouse making contest, silent auction, and a bird walk in Sisson Meadow!  Link here for 2018 Birdhouse Building Contest Guidelines

Embellished entry to a birdhouse

Embellished entry to a birdhouse

Birdhouse entries are due September 14th, 2018. Winners will be chosen by a judging panel, and entries will be displayed at Raven Tree as part of our silent auction. Kids are also encouraged to participate (all entrants under 18 will go home with a prize!) Prize categories include: fully functional, art/decorative, natural materials, repurposed materials, and children’s entries at all levels.

The award presentation on September 22, 2018 at Sisson Meadow, 11:00 a.m.

Birdhouse made from natural materials

Birdhouse made from natural materials

Lauri: What is your favorite meal at a local restaurants?
Kendra: I don't cook red meat very often so its nice to go out for a good burger!

Lauri: What is your favorite part about sharing a meal friends and/or family?
Kendra: Most of the time it is with family! With our busy life its not easy to find time to sit and enjoy each other, when we sit down for a meal it is that time when we can actually chat about the day.

Lauri: Do you have a favorite meal to eat when dinning out? 
Kendra: This is a tough one...Every time I go somewhere I always get something different. I don't cook red meat very often so its nice to go out for a good burger!

Lauri: What's your go-to food to eat locally?
Kendra: I do enjoy a great Breakfast Burrito at Seven Suns!!

Bird Seed Ornament


YOU WILL NEED:
1 cup water
Measuring cup
Cookie cutters
5 cups wild birdseed
2 envelops of gelatin
2 tbsp. corn starch
Raffia, ribbon, or twine
Waxed paper
Cellophane bags

Substitutes:
Cranberries or raisins
Native berries
Nuts (roughly chopped

TO MAKE YOUR ORNAMENTS:

1.  Boil 1 cup of water.
2.  In a large bowl, mix 2 envelopes of  gelatin with hot water. Stir until the gelatin has completely dissolved.
4.  Add birdseed and cornstarch, blend well. Let the mixture rest for a few minutes and stir again. Repeat until mixture is cool.
5.  Fill cookie cutter over wax paper with seed mixture, press down firmly, make sure there are no air pockets.
6.  Use a chopstick to make a hole in middle of ornament for hanging,  let dry at least 8 hrs before removing from cutters.
7.  loop raffia, ribbon or twine through the hole for hanging.
8. Hang outside for the birds to enjoy!


Cami Noble - Artist - Coconut Macaroons

Cami with  Picking up the Pieces  at one of my art show openings. We are always having fun!

Cami with Picking up the Pieces at one of my art show openings. We are always having fun!

The pin cushion...this pin cushion has entertained all of my grandchildren and many of their friends. They can spend hours color sorting the pins by color.

The pin cushion...this pin cushion has entertained all of my grandchildren and many of their friends. They can spend hours color sorting the pins by color.

My friend Cami Noble is an artist who is always doing some kind of creative project. Whenever I visited the Edgemon House Cami’s mother Doris would go to the craft room and bring out a project. I still have a pin cushion we made at one of these visits. These days when we get together we often plan a project we can working on.

I met Cami through my brother Jim. He carpooled to high school with Cami and her brother Kendal. Over the years we've taken several road trips, shared many meals  and celebrated holidays, birthdays and family events.

 

My Cami Plate (back) Photo credit: Carly J. Turner

My Cami Plate (back) Photo credit: Carly J. Turner

My Cami Plate (front) Photo credit: Carly J. Turner

My Cami Plate (front) Photo credit: Carly J. Turner

After I found the Dany Plate (Read the full story in the About Page) I asked friends and family to give me hand painted dishes for birthdays and Christmas presents. Cami gave me a plate she painted at one of those 'ceramic paint parties.' Even before she had given me the little dishes seen below. There is hardly a day that goes by I don’t use one of the little dishes. They are handy for nuts, dips, sauces, and my daily vitamins.

These little dishes measure 2 3/4" diameter. I use them almost every day. They are good for portion controlling a snack of nuts.  Photo credit: Carly J. Turner

These little dishes measure 2 3/4" diameter. I use them almost every day. They are good for portion controlling a snack of nuts.

Photo credit: Carly J. Turner

Cami's Adaptation of Jeanne's Coconut Macaroons

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Jeanne's Coconut Macaroons

"This recipe is from my friend Jeanne that I've made my own now, I substitute almond flour to make it gluten free. I always dip half the cookie in dark chocolate.! Yum!" Cami

Jeanne's recipe that she passed onto Cami. Don't forget the vanilla!

Jeanne's recipe that she passed onto Cami. Don't forget the vanilla!

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Nikolas Allen Real Estate Agent - Soft-Shell Street Tacos

Nikolas Allen Real Estate Agent

Nikolas found the perfect home for Artist Mimi Bailey and her family.  read my interview with Mimi here

Nikolas found the perfect home for Artist Mimi Bailey and her family. read my interview with Mimi here

I first met Nikolas Allen in Mount Shasta about 10 years ago. He has always been one of my favorite people with his big personality and creative energy. He was a helpful volunteer in the arts scene helping me hang shows at the old Arts Council's gallery. He also was the graphic designer creating postcards for numerous shows. Nikolas and I mentored high school students interested in poetry. He was one of the presenters when we produced The Business of the Arts, conducting a workshop on Marketing for Artists. He and his partner Brenda Eastman performed music at a fundraiser for the Siskiyou Arts Museum, He continues to work as the emcee for the Liberty Arts Fashion Show and Butteville Art Auction. Nikolas is the author of several books;Death To The Starving Artist - Art Marketing Strategies for a Killer Creative Career, and  Heavyweight Marketing - Knockout Strategies for Building Champion Brands. and now he is using all of his creative talents selling homes in Siskiyou County.

Visit The Bill Plate's Movies, Books and Songs about Food to see Nikolas' favorites

Lauri: How did you get interested in the real estate business? 

Nikolas: I'm a Realtor with J. Harris & Associates of Mt. Shasta, CA. Prior to getting into real estate, I enjoyed a 22-year career in marketing and advertising design. 

In 2015, I purchased my first home after decades of renting, and fell in love with the experience of home ownership. I was feeling a bit burnt out on marketing, so I got my real estate license in order to help other first-time homebuyers experience the same thrill. 

It was also helpful that my mother, Jessie Zapffe, was a broker in the agency I started with. She's a very successful agent, and has been quite inspirational. I never thought I would become a Realtor, but now that I'm in it, I love what I do, and can't imagine doing anything else. 

Another successful sale and now the Turtles have a new home!

Another successful sale and now the Turtles have a new home!

Lauri: I know you from your artwork and writings.  Do you still make time for your creative work?
Nikolas: I’ve pursued various creative avenues throughout my life, including music, filmmaking, writing, and fine art. And I've never been the type to "dabble," so I would dive deep into each pursuit, until it was time to move on to the next. Lately, I have been bitten by the music bug again, and am writing, recording, and performing songs again for the first time in years. Check out music by Nikolas Allen on Soundcloud. 

One cool thing about having this extensive creative background is that I can put all of the skills to use as a Realtor. When marketing myself, and my clients' properties, my use of design, music, video, and writing really helps me stand out from the rest of the pack.

celebrating their new home everyone takes the American Gothic pose for the camera

celebrating their new home everyone takes the American Gothic pose for the camera

Lauri: Did you go to school to do what you do?
Nikolas: I chose to play in rock bands after graduating high school, so I skipped out on the traditional 4-year college route. Eventually, I got an Associates degree in Advertising Design through a 2-year course at Brown Institute, which got my marketing career started. I also took a few college courses in music theory, and filmmaking to learn more about those topics. For real estate, I took an online course from Allied Schools, which helped me prepare for the exam. After six months of study and tests, I went to Sacramento and successfully pass the exam to get my license. 

However, with real estate, getting your license is only the first step. Your education really begins out in the field…and it never ends! There is always something more to learn about yourself, your clients, and the market in general. And when you enjoy learning and growing as a person as much as I do, that’s a great thing.

Lauri: Where do you get the inspiration to do what you do? Since now it's selling homes I'd image the rewards are both monetary and inspiring seeing people find their home sweet home. That’s got to be both fun and challenging.
Nikolas: I love helping people through the complex process of buying and selling their homes. There are some people who are super fun to work with as we move towards achieving their real estate goals. There is plenty of hard work, uncertainty, and struggle with every deal. The thrill that buyers and sellers feel when the deal closes successfully makes it all worthwhile! 

Some clients are more challenging, but that’s okay, too, because it offers lessons on patience, compassion, and communication. Becoming a Realtor has been the most fun, challenging, and rewarding career, both personally and financially, that I have experienced to date.

For market updates and real estate tips, connect with Nikolas online: 

Nikolas Allen on Instagram

Nikolas Allen on Facebook

Nikolas celebrating at their 2018 Sizzlin' Summer backyard party

Nikolas celebrating at their 2018 Sizzlin' Summer backyard party

Lauri: Any special summertime plans?
Nikolas: Summertime is where the real estate selling season really picks up. The market has seen a slower buildup this year than it has in the last couple years due to changing tax laws, rising prices, and increasing mortgage interest rates. However, activity finally started to bubble up in June, and though it got a later start than usual, I’m certain the busy season will continue strong through summer, fall, and even into the holidays.

On a personal front, my partner, Brenda Eastman, and I are heading to England for a 10-day vacation this fall, and we’re very excited to explore London and its surrounding areas. We may even begin our search for that perfect retirement cottage in the English countryside.

Brenda and Nikolas at their 2018 Sizzlin 'summer Backyard party!

Brenda and Nikolas at their 2018 Sizzlin 'summer Backyard party!

Lauri: What is your favorite part about sharing a meal friends and family?
Nikolas: I love the conversation and connection that happens around the table with friends and family. Brenda and I try to have one small dinner party every quarter. And at least one house or yard party per year. Plus, we’ll hit restaurants with friends or clients every month or two. There’s nothing quite like talking, laughing, relaxing, and catching up with friends and family over a leisurely meal to make you feel connected to the people who matter in your life.

Cheers! Toasting to the good food and great friends!

Cheers! Toasting to the good food and great friends!

Lauri: What is your favorite meal at a local restaurant?
Nikolas: Up until two years ago, I had been a vegan for 15 years, so my meals were pretty much limited to salads, veggie burgers, and other not-very-exciting options. Since I became a carnivore again, I’m on the ultimate search for great burgers, such as the ones found at Yaks in Dunsmuir. I also love Thai food from Andaman in Mt. Shasta, and Natalie Thai in Yreka. Mike & Tonys in Mt. Shasta has a great Chicken Picatta. In short, I’m having fun discovering all sorts of dishes that I haven’t been able to enjoy over the past 15 years. Oh, and if they serve a good red wine, all the better!

Lauri: What is your favorite meal at your favorite destination restaurant or road trip eatery?
Nikolas: I recently discovered View 202 in Redding, and was very pleased with their service, ambiance, and food (I had the Fish Tacos). Brickroom in Ashland, OR, is pretty amazing. Denny Bar Co. in Etna is a real boon to the area. The vision and execution of that place is on a higher level than anything in the county. I love road trips in general, and discovering hidden gem eateries along the way, even if that turns out to be a little greasy spoon in the middle of nowhere.

Soft-Shell Street Tacos

Soft-shell Street tacos - A variety of ingredients make this a meal that everyone can enjoy!

Soft-shell Street tacos - A variety of ingredients make this a meal that everyone can enjoy!

Nikolas Allen's Soft-Shell Street Tacos

One of my favorite meals to prepare at home is soft-shell street tacos because they are small in size, with minimal ingredients . It’s a fresh, healthy, and gluten-free meal that is tasty and easy to prepare. You can add a veggie side such as steamed broccoli, Brussel sprouts, or corn on the cob. Chips and salsa are optional, but always a fun addition.

Ingredients:  These can vary depending on what you’re in the mood for, but ours often look something like this...

Organic white corn tortillas (choose corn tortillas and chips if you’re aiming for gluten-free)
Fresh cabbage or lettuce
Cilantro - We grow it in our garden
Avocado
Black or green olives
Protein of choice (beef, chicken, fish)
Salsa
Spicy mustard
Avocado Oil Mayo

Preparation:

Cook your protein on stove or grill. Dice lettuce, cabbage, cilantro and slice olives, and avocado. Heat tortillas on stove or in the oven. Add light dab of mayo and squirt of spicy mustard on warmed tortilla. Assemble ingredients and top with salsa - Enjoy! 

Kim Solga - Artist - Turkey Chili

Kim in Alaska

Kim in Alaska

Kim Solga is an artist, muralist, and author. Kim’s landscape and floral watercolors can be seen at The Gallery in Mount Shasta and her website. Kim’s paintings are on display at the Mount Shasta branch of Scott Valley Bank (now Mechanics Bank) and in the homes of many Siskiyou County residents. Kim painted the mural on the side of the Dunsmuir City Hall. With a grant from the Shasta Regional Community Foundations she is painting  mural  on the Stream Wise building on the corner of Ida at 600 S. Mt. Shasta Blvd.  Kim's watercolors paintings are created primarily on location in remote wilderness location. She well known as a watercolorist who captures rivers, waterfalls, glaciers, mountain scenes and plants.

June 23, 2018 Finished Mural, by Kim Solga

June 23, 2018 Finished Mural, by Kim Solga

Lauri: How long have you been an artist?
Kim: All my life! It all started when I was a child and I received some crayons. That is why I started KidsArt.com in 1986. I want kids to have access to art materials.  KidsArt is an online store selling a variety of art supplies including child-safe painting and drawing supplies to books on teaching art, and much more. KidsArt, also, prints and sells the popular KidsArt booklets, written by Kim

Kim Solga working on the Mount Shasta Mural with funding from the Shasta regional community foundation's arts in the community grant

Kim Solga working on the Mount Shasta Mural with funding from the Shasta regional community foundation's arts in the community grant

Lauri: Your paintings are primarily landscapes, but you create the sense of an intimate place where we can see the view you have selected to share with us. As the viewer I can imagine myself in the wilderness sitting on the rock where you are painting your artworks, is that where the inspiration comes from, your intimate relationship to nature?
Kim: Yes, Look at where we live! I spend a lot of time river rafting, hiking, camping and climbing. We are on the water 30 to 50 days of the year. My partner and I have a Westy (Volkswagen Westfalia) we’ll go out camping just to be outdoors or to watch a meteor shower.

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Paints and sketches...tools of the trade.

Lauri: So now here you are painting a mural on the side of the Stream Wise building on the corner of Ida at 600 S. Mt. Shasta Blvd.
Kim: I received an Arts in Community grant from the Shasta Regional Community Foundation to paint this mural. It’s going to have a waterfall, bears and a couple of deer in it when it’s finished. I designed the background from a couple of watercolors I painted. It’ll take about 3 weeks to finish painting.

While this is a stylized abstract image of the mountain I want it to be as realistic as possible. I’d like for mountain climbers to be able to come here and identify climbing pathways. My hope it that this mural will serve as an instructional tool for climbers and mountain enthusiasts.

The Farm Bureau of Siskiyou County is currently fundraising for me to paint a mural on their building on 4th St. in Yreka. I'm looking forward to doing one I designed featuring 4-H farm kids and animals. (To see pictures and  more information link to this article in the Siskiyou Daily.

Left to Right Turkish Girl, Horse Camp Cabin, Matterhorn Climber, Spring Tulips 3  - Kim Solga watercolors

Lauri: I know you spend a lot of time on the road and the river. Where have you traveled?
Kim: From far south of the equator to the Arctic Circle. Last year we went to Africa. We’ve traveled to New Zealand, Baja, Alaska and Northern Canada. We’ve kayaked in many places in the United States including the Salmon in Idaho. We kayaked the both the sea and rivers of Alaska.  

Nest in Berry Vines - Kim Solga watercolor

Nest in Berry Vines - Kim Solga watercolor

We were in  the Gates of the Arctic National Park in northern  Alaska waiting for the weather to clear so a bush plane could pick us up. I was passing the time by tossing rocks into a pond...skipping stones…I picked up a stone and when I inspected it I realized it was projectile point with a broken tip. Here I was in a very remote part of the world with no roads in or out and find that someone has been here before me. I placed the point back down where I found it, following the principles to Leave No Trace.

Lauri's Rabbit Trail: One of the fun parts things about writing this blog is the rabbit trails I get to follow. I found this quirky video if you would like to learn more about The Seven Principles of Leave No Trace...then I went to the NPS.org and followed a link to an On-line Awareness Course that I spent about an hour taking and passing the test to receive a certificate in Lead No Trace. Have Fun!!

Solga's mural in progress june 20, 2018

Solga's mural in progress june 20, 2018

Lauri: What is your essential camp tool?
Kim: A good sleeping mattress, warm sleeping bag and a rain canopy that can be put up quickly. Comfort is all about the gear. When we go over to kayak the Klamath with our families for 3-5 days we set up a gourmet kitchen, propane cook stove, lots of ice chests for food with plenty of Hors d'oeuvre and alcoholic beverages.

We’ve done the 3-4 week Grand Canyon Colorado River rafting trip many times. You just call up one of the outfitters who can plan your meals and load them into frozen ice chests that melt on appropriate days so you are eating fresh steaks on your 7th day in the canyon.They have it down. It is indeed painless travel. 

 These are a sampling of Solga's watercolors of the Grand Canyon visit her website to see more and read her story. Solga.com From left to right: Saddle Canyon, Deer Creek Falls, Havasu and 164 Mile Rapids

kim solga mural at S. mt. shasta blvd. & ida in progress june 6, 2018

kim solga mural at S. mt. shasta blvd. & ida in progress june 6, 2018

Lauri: Do you have a favorite eatery in the county?
Kim: We were coming off the Klamath River with 30 hungry river rafters. We stopped in a Natalee Thai Cuisine  1225 S. Main St. in Yreka at 6:30pm on a Saturday night. They found us seats, gave us our food very quickly, wrote separate checks and did it all with grace and a smile! I split the Tom Kha Soup that came out of the kitchen with a fire under it. It was filling and delicious!

turkeychili1.jpg

River Rafter's Turkey Chili for 16

This recipe can be cut in half or divided by 4 if you are not planning on feeding a hungry crowd of river rafters. It freezes well and makes a good first night meal when "on the river." You can also make this a day before serving, as it benefits from "resting."

 

Ingredients:

6 garlic cloves - chopped
2 onions – chopped
4 lbs. ground turkey
3- 16 oz. cans northern beans
2 - 16 oz. cans pinto beans
1 Chicken bouillon cube
2 - 30 oz. cans whole green chilies (dice or buy diced)
1 - 30 oz. can hominy
2 - 16 oz. cans corn
Chili powder to taste (2 tsp or more)
Cumin to taste (2 tsp or more)
Salt and pepper to taste
4 Limes – cut into wedges
1 lb. Jack cheese – grated
Sour cream
Hot sauce
Cilantro – fresh- chopped

Directions:

Sauté meat, onions, garlic, add cans, spices (chili powder, cumin, bouillon cube), water to desired soupiness.
Garnish w/sour cream, grated cheese, lime, hot sauce.

Kim's Tip: Make this a day before serving, as it benefits from "resting."
If you make this at home you can use fresh rather than the canned foods we have to pack for the river.

Turkey Chili served with a cornmeal muffin and garden salad.

Turkey Chili served with a cornmeal muffin and garden salad.

Lindsay Hanley - Elemental Framing & Avocado Coleslaw

Lindsay Hanley - Elemental Photo and Framing  

Lindsay on her new motorcycle with sidecar.

Lindsay on her new motorcycle with sidecar.

Lindsay Hanely is a photographer, owner of Elemental Framing and gallery curator for the Siskiyou Arts Museum in Dunsmuir. Lindsay honed her knowledge of the camera and now uses her artistic instincts and trained eye to capture the subjects of her abstract nature photographs. Visit her Elemental Photo website to view her photography.   

Elemental Framing is located in the lower level of the Siskiyou Arts Museum in Dunsmuir. Lindsay frames artwork by appointment.
 

Lindsay framed this painting of the  Ted Fay Fly Shop  in Dunsmuir. Artist Colin Cho

Lindsay framed this painting of the Ted Fay Fly Shop in Dunsmuir. Artist Colin Cho

Lauri: How did you get interested in the framing business?
Lindsay: I learned how to frame at my family's business in New York. I began working at Images and Details, my mother’s gallery and frame store, when I was 15 years old. After a couple of years of cutting glass and mats, then assembling the finished piece, I was able to assist customers in the selection of mats and frames for their artwork.  

Lauri: Why is it important to frame artwork?
Lindsay: The purpose of framing is to protect and preserve the artwork. I believe that the right mat and frame also compliment the artwork. There are usually several frames that will work, but there tends to be one standout frame that really captures the style of the art.

Photo by Lindsay says,  "Japanese Maple, is a personal favorite."

Photo by Lindsay says, "Japanese Maple,is a personal favorite."

Lauri: Tell me about the environmental business practices in your framing business.
Lindsay: I try to live my life in an environmentally conscious way, so it makes sense that my business practices are, as well.  I believe this issue is becoming increasingly important! Most of the wooden frames I use are sourced from sustainably harvested forest. I use mats that are acid free archival boards made from recycled materials. I the majority of products I use are sourced from materials made in America.   

Lakeside II  was recently awarded Honorable mention at the  North Valley Art League  2018 Regional Photography Show.

Lakeside II was recently awarded Honorable mention at the North Valley Art League 2018 Regional Photography Show.

Lauri: What’s your favorite thing about sharing a meal with friends and family?
Lindsay: I appreciate when we first sit down at the table. We relax, settle in and then dig in. I like to have all the work done before guest arrive.

Elemental Framing for Leonard Brown's Vincent Van Gogh's self portrait for the  Annual Forgery Show  in Mount Shasta.

Elemental Framing for Leonard Brown's Vincent Van Gogh's self portrait for the Annual Forgery Show in Mount Shasta.

Lauri: Do you have a favorite meal at a local restaurant?
Lindsay: I especially love the soups at Cafe Maddalena’s! Chef/owner Brett LaMott creates soup that are usually vegetarian and I'm a vegetrian.

Lindsay's Avocado Coleslaw

Lindsay's Avocado Coleslaw

Avocado Coleslaw 

I recently made this Avocado Coleslaw for a BBQ at my house.  I wanted to make a healthy version that still had the creamy & crunchy texture.  It was delicious and can be used with a variety of different veggies.

Ingredients:

½ head Purple Cabbage shredded
½ head Green Cabbage shredded
1 cup shredded carrots
1 ripe avocado, seeded and peeled
1 clove of garlic
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
¼ cup lime juice
large pinch of kosher salt
large pinch of pepper

Directions:

Blend the avocado, garlic, maple syrup, vinegar, lime juice, salt and pepper in a blender or food processor until smooth.  Place the cabbage and carrots in a large bowl add the dressing, toss  well and serve.

Also check out Lindsay's recipe for tzatziki a Greek garlicky, cucumber yogurt sauce.

Mimi Bailey - Arthouse Yreka & Eggnog Pie

Mimi Bailey and daughter, Calliope

Mimi Bailey and daughter, Calliope

Mimi Bailey is co-owner of Arthouse in collaboration with Joel Shelton. Arthouse located at 327 W Miner St., Yreka, is a gallery, working studio and tattoo shop. Mimi and Joel describe their artwork as “tattoo-related art...that appeals to a generation of people who grew up on pop culture.”

Mimi is a prolific artist. She is probably best know for her watercolor and ink renderings of famous musicians and Siskiyou County locals.  In addition to Arthouse, her work can be seen at the Music Hall and Purple Plum in Yreka and Three Little Birds in Fort Jones.  She painted the Denny Bar Company logo onto their brick wall in Etna. When we met for this interview she was working on the restroom signs for The Rex Club, that is now under new ownership. 

Stevie Ray Vaughan and Jimi Hendrix artworks by Mimi Bailey

Stevie Ray Vaughan and Jimi Hendrix artworks by Mimi Bailey

Lauri: What was your thinking behind creating the Arthouse business? 
Mimi: I was a server for 17 years and painting on the side then found that waitressing was getting in the way of my art time. I wasn’t keeping up with custom orders, murals and the artwork I wanted to make so I decided to give up ‘work’ for my dream. Joel had been tattooing me for years when we ran into each other. He told me he was getting ready to re-enter the art world after getting to be a stay at home dad for a few years. We thought we would be a good “art match’ and decided to give it a go. We opened the doors of Arthouse in April 2016.

Mimi specializes in custom orders, including the pet portraits

Mimi specializes in custom orders, including the pet portraits

Lauri: I know you do a lot custom portraits of people and pets for clients. Also  you design  children’s growth charts. What is your favorite part of doing custom orders?
Mimi: I like making people’s  ideas come to life and seeing their reactions when I’ve gotten it right! It’s a complete honor that people are willing to hang my art in their homes and look at it everyday!

Custom Painted growth charts

Custom Painted growth charts

Growth Charts - custom wall art

Growth Charts - custom wall art

Lauri: What inspires you? 
Mimi: All of the nature around me inspires me. My work is informed by pop and tattoo culture, the human form and where I can infuse a bit of my dark twisted humor. You can see more of my work on Instagram @mimibailey 

Tattoo Inspired artwork of Mimi Bailey

Tattoo Inspired artwork of Mimi Bailey

Lauri: What is your favorite part of sharing a meal with friends and family?
Mimi: I love getting to prepare the food with my daughter most of all. Her enthusiasm is what makes it fun! Past that, I just like to eat.

Lauri: What is your favorite meal at a local restaurant?
Mimi: My favorite food at Strings Italian Cafe  is is their Antipasti Con Capellini. String is right across the street from the Arthouse at 322 W Miner St., Yreka,

Mimi painting the Denny Bar Co. logo on their wall.

Mimi painting the Denny Bar Co. logo on their wall.

Mimi painting Denny sign.JPG

Lauri: Do you have a favorite Destination eatery? 
Mimi: Fried Buffalo Cheese Curds at Denny Bar Company in Etna… and not just because I have a mural there.

Original Graphic Art Poster by Mimi Bailey

Original Graphic Art Poster by Mimi Bailey

Eggnog Pie Recipe

Eggnog Filling:

11/2 cups eggnog
2 cups heavy cream
1 package French Vanilla Pudding mix
⅛ tsp Nutmeg of Pumpkin Pie spice
1 tsp Vanilla extract
1 Tbsp Rum or Rum extract

In a saucepan combine pudding mix, nutmeg (or pumpkin pie spice) and eggnog, mix well. Cook over medium heat stirring like a mad person constantly, until thick and bubbly. Remove your concoction from the heat and stir in the rum and vanilla.  Plop your mixture into a large bowl, cover and refrigerate until thoroughly chilled.

In another bowl, whip the cream to soft peaks. Get out your cold eggnog mix and beat until smooth. Fold in the whipped cream. Dump the deliciousness into your baked and cooled pie shell and sprinkle a dusting of nutmeg (or pumpkin pie spice) over the top for a garnish. Refrigerate that bad boy for 4 hours or until set! 

Gingersnap Pie Crust: Also a great pie crust for pumpkin and cheese cakes

2 cups gingersnap cookies - about 40 cookies
¼ cup brown sugar
6 tbsp melted butter

Smash the cookies into fine crumbs. Add sugar mix well then add butter. Press the mixture firmly into sides and bottom of a 9” pie dish. Bake at 350 for 5-8 minutes. Cool then pour in eggnog filling.
 

David Edmondson - Salt and Savour

Dave Edmondson is Making Traditionally Fermented Sauerkraut

Five flavors..something for everyone!

Five flavors..something for everyone!

Dave Edmondson is the entrepreneur owner of Salt and Savour. David began making traditionally fermented sauerkraut in his kitchen in Dunsmuir and has grown the business to over 20 retail accounts and multiple farmers markets. Salt and Savour offers four flavors of locally produced sauerkraut made from organic cabbage in addition to seasonal offerings.

David at the farmers market

David at the farmers market

Lauri: How did you get interested in sauerkraut and the fermentation process?
David: I implemented some diet changes at age 45, as I was getting embarrassed by my weight. I really had no interest in learning anything about nutrition – just wanted to lose weight. After settling on a method, I was so impressed with how good I felt overall, that I got interested in the “why”. Did lots of reading online and kept seeing info about how good for us fermented foods are. That’s when I tried good quality, raw sauerkraut for the first time. I liked it so much, I wanted to learn to make it and that little hobby kinda got out of hand.

Lauri: In addition to your retail outlets you sell at several farmers markets. What are your plans for the summer?
David: I sell at farmers markets in the Sacramento area year round. Most markets in the North State are seasonal, and they’re now starting up again for 2018. We’ll also be selling at the Redding Saturday Market, and the Mount Shasta Monday market.

We’ll try to work Dunsmuir into the schedule, too. I love Dunsmuir’s market, after all, that’s where I got started. But with most of our local stores selling it, and all of our other markets we’ll probably only make an occasional appearance at the Dunsmuir market.

Lauri: What is your favorite part about sharing a meal friends and family? 
David: I love gatherings centered around meals! My preference is for simple foods that everyone can take part in making, so everyone can participate in conversations.

Lauri: What’s your favorite meal at a local restaurant?
David: We’ve got some great restaurants here, don’t we? I hate to single any one meal out as a favorite as it implies I don’t like the others but that’s not the case at all. If there’s one meal I go out for consistently, it is the Laotian Hot Spiced Beef at Sengthong’s Blue Sky Room in Dunsmuir – I think it’s probably my all time favorite meal ever, anywhere.

Lauri: You travel to and from Sacramento delivering products and sell at the Farmers Market What’s your favorite destination restaurant or local restaurant or road trip eatery?
David: My travel time to Sacramento has been so work-focused that I haven’t really had a chance to establish a feeling of continuity there with favorite restaurants and outings. There’s a group of producers/farmers market vendors that I hang with, where we all have similarities in our growth struggles and strategies. Otherwise, that trip down I-5 can get a little monotonous. If I leave early Saturday morning, say at 3 a.m., I can usually hit Nancy’s Airport Café in Willows just as they open at 5 for an eye opener breakfast. Otherwise, it’s the regular stops at interstate Starbucks….


David’s Suggestions to Pair with
Salt and Savour Sauerkraut's

Pack your lunch with a rainbow of color and flavor!

Pack your lunch with a rainbow of color and flavor!

Lunch To Go... Contains two hard boiled eggs with our three flavors of sauerkraut on a bed of fresh pea shoots with crumbled Feta cheese and cracked pepper. 

Sometimes a baked potato is all you need for the perfect meal!

Sometimes a baked potato is all you need for the perfect meal!

David’s Baked Potato  

Top a baked potato with butter, sour cream, sauerkraut and cracked pepper.