Drinking beer to help the people of Ukraine

Drinking beer to help the people of Ukraine

Alcohol is often the drug of choice to numb oneself to the realities of life and war. But what if buying a beer or two could do something more, something good for others?

Breweries throughout the world are being asked to brew RESIST—a Ukrainian anti-imperial stout. So far only two breweries in California are doing so, with one being Secret Trail Brewing in Chico.

Cans at Secret Trail’s RESIST are being sold for $15 each. Remember, this is a fundraiser. The beer is good, really good. The money is going toward the Red Cross humanitarian relief effort.

The recipe is online as are other ways to help people in Ukraine who are trying to survive while their country is being shelled and destroyed by the Russian military for reasons only dictator Putin knows. The recipe was created by brewers in Ukraine.

The Drinkers for Ukraine website says, “We’re not being prescriptive when it comes to the beer’s packaging and label design, all we’re asking is that brewers use the name, and Ukraine’s national colours. For the rest, use your creativity.”

Secret Trail’s can has a map of Ukraine in blue and yellow, with RESIST in yellow.

The Chico label says, “We brewed this Imperial Stout for the people and the brewers in Ukraine. Brewers in Ukraine have seen their livelihoods wiped out, and in some instances their businesses destroyed by Russian strikes. It is a collaborative effort amongst breweries worldwide to show our support for the brewers, and all the people of Ukraine, and large portion of the proceeds will go to the Red Cross Humanitarian Relief Fund. As you enjoy this rich wonderful beer, know that you are doing good for those in need.”

Chico institution more than a knife sharpening business

Chico institution more than a knife sharpening business

In business for more than 100 years, it took a pandemic for Fanno’s Cutlery to have its best year.

With restaurants closed or not able to have customers dine in, people were at home cooking more than usual. This is when they realized their knives were dull, as were their landscaping tools. After all, gardening became a pandemic pastime as well.

Fanno’s is who people took their blunt blades to.

“Saw business was good the last two years. The pandemic forced people to stay home so they did landscaping,” owner Robb Fanno said. “The tree saw was our core business. Some of our dealers were up 300 percent.”

Inventors and builders

It was Fanno’s grandfather, Asa, who started the Chico company and revolutionized the agriculture saw business. He had an almond orchard, which until his invention of the pole saw, required climbing into the tree with a saw to prune it. This was dangerous work.

The Fanno curved pole saw was the first of its kind. The tooth design and the blade’s curved edge are what made it unique. The apparatus allowed for a safe way to prune those hard to reach branches. The operator could do the work standing on the ground—not in the tree or on a ladder.

From there a folding saw was developed, as were countless other saws. It’s assumed by those who know a thing or two about these tools what someone means when they say they own a Fanno without ever mentioning the word saw.

Being inventors also meant developing the machinery to make the end product.

“A lot of the equipment in the 1960s and 1970s we made ourselves because nothing was out there,” Fanno said. “If it stopped working, we upgraded it ourselves.”

All of this creativity was done at the West Eighth Avenue shop where the business first opened in 1920 and where it continues to operate.

Robb Fanno sharpens a knife at his Chico shop. (Image: Kathryn Reed)

Making changes

What’s different today, though, is that Fanno saws are no longer being made in Chico.

In spring 2021, Fanno sold the saw business to Superior Fruit Equipment of Washington. That company had been a distributor of Fanno’s saws for more than a quarter century, so the two knew each other well. This was important to Fanno. He only wanted someone to take over the family saw business that he could trust to respect the quality of product he and his ancestors had made for years.

Included in the sale was much of the equipment used to the saw making business.

“We had a long history of innovation in our tools, but it was based on technology from the 1930s and ‘40s. To be competitive in today’s technological environment is tough,” Fanno said. “It was the appropriate time to let it go.”

Now the back room is somewhat empty and in a bit of disarray. Fanno is in the process of going through what’s left, acknowledging some of the equipment has outlived its usefulness.

“There’s a machine in back that weighs 12 tons and has no value. It was used to blank out the saw blades. It’s equipment that has been outdated,” Fanno said. Its future is likely to become scrap metal.

Keeping tools sharp

Without saws to build, Fanno is focused on sharpening and sales.

The sharpening side of the business came into being after selling so many saws. Eventually, they lost their luster. Saws, loppers, pruning shears—they all need to be sharpened from time to time in order to be effective.

“We service the tools they use. They rely on us and we rely on them,” Fanno said of the agriculture community.

For years sharpening tools was more of a side business. But it kept growing even without advertising.

The other thing that set Fanno’s apart is no one else had the experience to sharpen and recondition tools. “That was left up to us to fill that niche,” Fanno said. “We contracted out some of the specialized or heavier stuff.”

In the back of the building is a standing abrasive belt grinder where Fanno does his sharpening. Nearby is a bench grinder. Carefully, he runs the blade on the belt to get it ready to be used again. A buffer helps finish the process. He tests the short blade in a block of wood; it goes in almost like butter, proving it is more than ready to tackle vegetables or meat.

Besides home cooks and those in the ag business, non-professional landscapers also rely on Fanno’s. Once a year, for free, he leads a workshop for the Butte County Master Gardeners.

“I think as a gardener it’s important to be educated about tools and tool care,” said Kay Perkins who runs the education committee for the BCMG. “He is entertaining and helps people make good decisions about tools.”

These sessions are usually in December and are open to the public. Often they are announced on the master gardeners’ website or Facebook page. Sign up fast when the class rolls around again because space is limited, with a waiting list the norm.

“He says to look for this kind of steel, this kind of ratchet. He doesn’t try to sell his tools. He tells people what to look for whether it’s his or another brand,” Perkins said. “He talks about the kind of edge to look for and explains why.” He also talks about design, handles and all the other parts of a tool.

The master gardeners recommend getting tools sharpened at the end of the year so they will be ready to be put to use for pruning in January and February.

Fanno admits not everything people want to resurrect should be. Sentimentality, though, for a family heirloom or a favorite knife have people leaving them to be sharpened when buying something new might be more logical.

“We try to accommodate people. We take it as a challenge at times,” Fanno said of mandolin blades, old can openers, and well used hunting knives. “You have to be somewhat diplomatic with what they have.”

More than knives are sharpened at Fanno’s. (Image: Kathryn Reed)

Retail sales

Selling knives and agriculture tools wasn’t a serious part of the business until the early 1980s. As Fanno tells it, people would ask about products either for themselves or as a gift. Recommendations kept being made. Finally, he realized it would be more profitable to stock items for sale instead of sending people elsewhere.

“We wanted to bring in quality stuff. There was too much of the less quality merchandise available,” Fanno explained.

Kitchen tools and some sporting cutlery are the main focus. There was a phase about 15 years ago when customized collectables were popular.

Value is important. It’s not about carrying the priciest knives; it’s about selling a quality product.

“We watch the trends. I’m looking at a couple lines we might move in,” Fanno said without revealing what those might be.

Three brands of cutlery—Victorinox, Miyabi and Wüsthof—are for sale at Fanno’s. An array of lines of each are available. It’s possible to buy individual knives or complete sets.

“There are a lot of cheap knives out there that I can get, but I want to offer people a product I would use myself,” Fanno said.

If someone could only own one kitchen knife, Fanno says it should be a paring knife or an 8-inch chef’s knife. The combo would be perfect, especially if it were possible to include a bread knife to make it a trio, he said.

In addition to all the culinary knives, there are kitchen shears. Then there are the loppers and smaller pruning tools.

Fanno’s eyes light up when he walks around the store talking about all the inventory. He’s a wealth of knowledge, explaining why the grip is important, how the shape of the blade will allow for various limbs to be trimmed.

He even sells tools so people can sharpen their own blades.


Looking forward


Fanno is the third generation to run the Chico store that was started by his grandfather, Asa—better known as A.A. The youngest Fanno came on board in the early 1970s and has been at the helm ever since. Carl Fanno bought the business in 1949 from his father and ran it until his death in 1976.

With no heirs, the family lineage will end with the 72-year-old. He’s not quite ready to retire, but also doesn’t anticipate working forever. Whether a buyer might come forward remains to be seen, and it would have to be an individual or company who Fanno would trust taking over what remains of his family’s heritage. After all, it’s not just a business, it’s his name that is on saws, the sign, and is a signature of perceived and actual quality.

The company’s longevity helped bring in new clientele during the pandemic, while longtime customers continued and renewed their relationship with the shop.

“It’s hard to find someone to offer quality service. It’s one reason we are still here. There is the trust factor. I think people value someone who is business that long, that you must be doing something right,” Fanno said. “People want that relationship, but we don’t have that as a rule in merchandising and retail.”

Even with Chico evolving into a city of more than 100,000 people, it is still a small town in some regards. Fanno and his shop are evidence of that truth, and that customer service is still relevant.

“I went looking for a certain type of knife and headed toward a more expensive one. (Robb) guided me toward one that was more affordable and I use it all the time. It’s the perfect size for everything I do in the kitchen,” explained Laura Lukes of Chico.

Fanno refuses to upsell people into something they don’t need. But he also isn’t going to carry cheap merchandise.

“I remember watching my dad when customers would come in. He was very gregarious,” Fanno said. It’s a trait he knows is important to this day.

As a one-man shop, it can get hectic at times. Fanno now parcels out some of the sharpening work to a former employee whose business is Richard Moeller Sharpening Service. Fanno’s wife, Linda, helps out with some of the paperwork.

Kitchen knives of all sizes sit in a multitude of cardboard boxes waiting for their owners to pick them up. The teeth of chain saw chains have been sharpened to the point they can split most any wood. They are stored in bags. It’s a system that works for Fanno even though to the untrained eye it looks a bit chaotic.

“My vision is to stay here as long as I can with the cutlery and sharpening business,” Fanno said.


Deets:

  • Location: 224 W. Eighth Ave., Chico
  • Phone: 530.895.1763
  • Email: raf@sunset.net

Note: A version of this story first appeared in Edible Shasta Butte magazine.

Food waste a growing problem throughout the world

Food waste a growing problem throughout the world

In a world where so many people go hungry every night how is it possible so much food is wasted?

Likely, there are many answers to that question. Perhaps the hungry people aren’t living near the wasteful people. Though, I have a hard time believing that since both seem to exist everywhere.

These are global problems—hunger and waste.

“While the world wastes about 1.4 billion tons of food every year, the United States discards more food than any other country in the world: nearly 40 million tons—80 billion pounds—every year,” according to Recycle Track Systems. “That’s estimated to be 30-40 percent of the entire U.S. food supply, and equates to 219 pounds of waste per person. That’s like every person in America throwing more than 650 average-sized apples right into the garbage — or rather right into landfills, as most discarded food ends up there. In fact, food is the single largest component taking up space inside U.S. landfills, making up 22 percent of municipal solid waste.”

Food waste is so bad that this April is the inaugural Nevada Food Waste Awareness Month.

“Food waste is the largest source of household waste that makes its way into Nevada’s landfills,” Daren Winkelman, chief of Nevada Division of Environmental Protection’s Bureau of Sustainable Materials Management, said in a press release. “Food waste impacts more than just your wallet; the methane released by rotting food contributes to harmful greenhouse gas emissions. Taking simple steps to reduce food waste can add up to big improvements for our environment and maintain Nevada’s leadership in creating clean, healthy, and vibrant communities.”

Nevada says the benefits of curtailing food waste include:

  • Saving money: By limiting the amount of food that gets thrown away, your family can save thousands of dollars a year.
  • Supporting the hungry: If you have extra food at home, consider donating it to a local food bank or shelter to support families and children experiencing food insecurity.
  • Conserving resources: Keeping food out of landfills helps lower greenhouse gas pollution, and composting food scraps can help make healthy soil for your garden.

I’m pretty good about not wasting food. I often shop with distinct meals in mind. Veggies that are starting to go bad get cooked and the put in the freezer. Fruit can be frozen to be used for smoothies on another day.

I’d like to think if we curtailed food waste at home, it would mean grocery stores would have more. The good thing about transferring the burden is that many stores already donate to local charities. Perhaps I’m being a bit idealistic, but we need to start someplace, one household at a time can make a difference.

Author: Agriculture in the United States is an unhealthy industry

Author: Agriculture in the United States is an unhealthy industry

Missing in so many monumental discussions is the health of the food supply. Not just in the United States, but other countries as well.

Food journalist Mark Bittman this year released his book Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. While I have not read it (yet), I listened to him talk about various components of the book in a podcast released by Aspen Ideas in November. The book is now on my “to read” list.

Bittman paints a clear picture of the importance of responsible agriculture, and how our federal government is failing to take this endeavor seriously. When food subsidies continue for big ag, clearly something is wrong.

The global pandemic proved how the supply chain is broken in so many regards. Farmers were plowing under perfectly good product because suddenly there was no way to get it to the people who needed and wanted it.

Bittman says 60% of the food available is junk—processed food. This includes grocery store shelves and in fast food restaurants.

While he praises those who support local/regional ag, farmers’ markets, and community supported agriculture, more needs to done on a larger level to have a significant impact.

The consequences of not changing our agricultural processes will continue to impact the land negatively, to make people ill, and to contribute to climate change.

While the information in the podcast is sobering, it is also hopeful in that change is possible. One of the things he would like any president to do is to forbid the use of antibiotics in animals unless for health reasons.

I can wait to read what else Bittman has to say.

N. California woman credited with evolution of canned olives

N. California woman credited with evolution of canned olives

Freda Ehmann’s legacy is rooted in Oroville’s olive industry. (Image: Kathryn Reed)

While Freda Ehmann was not the first to pickle olives, she is considered the mother of the canned olive industry.

The widow started Ehmann Olive Company in 1898 with 20 acres in Oakland, and turned it into a multimillion dollar company when she was in her 50s. Ehmann olives were distributed nationally by 1904, and in 1922 she had 700 acres of trees in the Oroville area.

The German native revolutionized the pickling process, which in turn made canned olives readily accessible to the masses. Until then, most olives in California were turned into oil.

Her curing process ensured all of the olives were black, like one finds today in a can of olives, instead of the green or brown color that was the norm at the time.

The original Ehmann olive label was red, yellow and black, the same as the German flag. She had come the United States as a teenager with her mother in 1852.

Her home that was built in 1911 in Oroville is available for tours, and is now the site of Butte County Historical Society. It was constructed by her son, Edwin, in the Craftsman bungalow style. (Edwin became mayor of Oroville in the 1920s.)

One of the nice things about this museum is people can actually sit on the furniture and touch items. A lot of this has to do with most of the furniture being period pieces, as opposed to her original belonging. One thing that did belong to Ehmann that is upstairs is her writing desk. It’s tiny, as was she.

The stained glass is also original. Ehmann had an extensive beer stein collection, a symbol of her roots.

Tours are available of the old Ehmann home in Oroville. (Image: Kathryn Reed)

By 1925 the Ehmanns were out of the olive business and the house had been sold.

A nationwide botulism outbreak in 1919 was traced to the Ehmann Olive Company, though others were implicated as well in the deadly spread.

According to Food Safety News, “USDA’s Bureau of Chemistry did a study of Ehmann’s glass and metal containers in 1920, finding both could look normal but still contain pathogenic organisms, including Clostridium botulinus. The California State Board of Health responded to the 1919 outbreak with emergency regulation of olive production on Aug. 7, 1920, requiring sanitation through the processing facility and mandating a thermal process. California responded with the Cannery Inspection Act of 1925.”

That same website goes on to say, “Judith Taylor, who wrote the book The Olive in California, interviewed Freda Ehmann’s granddaughter who said her grandmother never could come to terms about the company’s role in the 1919 outbreak.”

The Ehmann Olive Company was bought by the Mt. Ida Packing Company in 1925. In 1970, it became Olive Products Company, a division of Beatrice. According to the historical society, the company was then acquired by DaLallo Company, which produces Ehmann Olives that are sold through the Butte County Historical Society. Today, Lodestar Farms, which bottles olive oil, traces its roots to the Ehmann olive trees.

The Ehmann estate is a museum as well as headquarters of the Butte County Historical Society. (Image: Kathryn Reed)

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Deets:

  • The Ehmann home is open Saturdays from 11am-3pm.
  • For more info, call 530.533.5316.
  • The house is located at 1480 Lincoln Ave, Oroville.

Craft distillery using North State rice for much of its booze

Craft distillery using North State rice for much of its booze

I don’t think of myself as being “that person.” You know, the one who buys a bottle of something because of the label and nothing more.

In this case, the label did draw me in, but the contents also swayed me. And the fact that mom liked it, too, well, all the more reason to have a bottle of whiskey in the house.

This is no ordinary whiskey. It’s made by Golden Beaver Distillery in Chico. The Honey Run Whiskey earned a gold medal for honey-flavored whiskey at the 2021 Honey Spirits Competition.

From the tasting room the inner workings of Golden Beaver Distillery can be seen. (Image: Kathryn Reed)

The back label says, “In 2018 the Camp Fire, the largest and most devastating wildfire in California history, took 86 lives and Butte County icon—the Honey Run Covered Bridge. We honor those lost and the historic bridge with this local, handcrafted spirit. The American craft whiskey starts a straight bourbon with a 21 percent rye mash bill. We then add all-natural raw Northern California Wildflower honey from the Chico Honey Company to a hint of sweetness. Enjoy straight on ice or in your favorite cocktail.”

The front label is of the bridge when it was intact.

All of the labels at Golden Beaver are a work of art, so that’s why I couldn’t just pick a bottle based on what it looked like. The names have a local bent as well, like Chico Creek Rye and Butte Creek Burbon.

The website explains the name of the distillery. “Golden Beavers once filled the rivers, streams, and wetlands of Northern California until the 1840s when overtrapping led to their extinction. The beavers demise affected the annual Pacific salmon runs and reduced the creation of wetlands used by migratory waterfowl of the Pacific Flyway. With each bottle sold, the Golden Beaver Distillery will donate a portion of the proceeds to restore beaver habitat across the Sierra Nevada and the Western United States.”

Each bottle is like a work of art. (Image: Kathryn Reed)

Today, people can hop on one of the tractor seats at the bar for a tasting or order a specialty cocktail. While free tours are possible if an employee has time, the backdrop at the bar is of the operation. Just sitting there is impressive; as was listening to all the information bartender Miguel had to dispense.

Immediately on the other side of the glass is the mechanism called the Tennessee Thumper, the moonshine still. Mason jars are hooked up to the contraption. Infused moonshines keep being concocted.

Fortunately, on this particular Friday afternoon the three of us were able to get a tour by Andrew.

All of the grains—rice, corn, wheat, rye and barley—come from California. Local rice grower Lundberg supplies a sushi rice that is used in the moonshine. Some of the honey is from Orland. Chico’s Eckert Malting provides the malted rice.

Stainless steel and copper machines fill the warehouse. An automated bottling machine was recently added, which allows for 500 bottles to be processed in an hour.

Owner Kris Koenig started distilling spirits at the facility near the airport in August 2020, while the grand opening of the site was in December last year. In short order the distillery has been racking up awards. It was named the California Moonshine Distillery of the Year at the 2021 New York International Spirits Competition, and the Beaver Likker Moonshine earned platinum at the 2021 Ascot Awards.

Andrew leads a tour of the Chico distillery. (Image: Kathryn Reed)

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Deets:

  • Tastings are $12 a person, with the fee waived with the purchase of a bottle.
  • Email: info@GoldenBeaverDistillery.com
  • Phone: 530.321.7827
  • Address: 13464 Browns Valley Drive, Chico
Baja wine country fighting to retain its rural character

Baja wine country fighting to retain its rural character

Many wineries offer outstanding views of the Valle de Guadalupe. (Image: Kathryn Reed)

Those who live and work in the Valle de Guadalupe are fighting to protect their land, their way of life and the future.

On Oct. 9, more than 300 people connected to this wine region in Baja California marched in the streets to protest the building of a concert venue that would be able to hold 25,000 people.

The nonprofit Por un Valle de Verdad (For a Valley of Truth) organized the event.

While the region is a tourist destination mostly for Mexicans and those from the United States, the people who call it home don’t want it to be totally transformed into something that is not sustainable or that does not complement the rural nature of the land.

This was posted on the group’s Facebook page that day, “On the basis of public complaints, the federal authorities inspected and closed down a site where a forum for mass concerts is intended to be installed. It was also determined that the predio is located in a forest land that was affected by the removal of its natural vegetation (thicket or Chaparral) characteristic of semi-arid areas. According to INEGI, Chaparral’s vegetation covers part of the yard, and according to inspection, vegetation covers almost the entirety of the prediction. As a result, and because the inspector did not submit authorization for land use change in forest land, the federal authority closed the predio and secured the machinery.”

On Oct. 11, the group posted this on Facebook, “We demand that the Citizen’s Commission be established where villagers, academy and productive sectors of the Guadalupe Valley are represented to monitor the implementation of the regulation of the sectoral program.”

The valley is home to about 9,000 people. Some of the their complaints are not having the basic needs to deal with such a large venue—adequate roads, garbage, fire-police, medical care.

Then there are all the environmental concerns like the lack of water, the need to rezone land for the new use, destruction of land for construction, and the negative impacts concert after concert could have on the area.

This region just 90 minutes south of the U.S. border continues to grow in popularity. That is a reason to build the event center.

For those in the know, Mexico is already a player in the world of wine. Many of the wineries and wines will have people thinking they are in Napa or Sonoma counties in California, not in a Third World country. After all, bottles of Bruma can be found on the wine list at the French Laundry.

Even grocery store mushrooms are magical

Even grocery store mushrooms are magical

I’m not sure I’ve ever met a mushroom I didn’t like.

They rank up there as one of my favorite “vegetables”. I put quotes around vegetables because mushrooms are really part of the fungi world, though many put them in the vegetable category at least in a grocery store.

A variety of mushrooms can be found in the wild, but only eat them if you know what you are doing. (Image: Kathryn Reed)

All mushrooms are fungi, but not all fungi are mushrooms.

Mushrooms are so incredibly versatile. With so many varieties, they can be used in a multitude of ways. They are good by themselves, as an entrée, side dish, a small part of a bigger dish, in soups, as a pizza topping, you name it.

Not only are they tasty, but they are good for you. They are high in protein, have vitamins B and C, calcium, potassium and zinc.

They are such a wonderful specimen that Oct. 15 has been deemed National Mushroom Day. After all, there are more than 10,000 known types of mushrooms in the world.

According to GroCycle, the most popular mushrooms are: button, cremini, Portobello, oyster, and king oyster. This is probably because these are what most people see in their grocery store.

I don’t know when my infatuation with mushrooms began. Sometime as an adult, as a vegetarian. I’m guessing my mom has eaten more mushrooms in the last seven months than she might have had in the last decade. Hopefully, she grows to love them like I do.

I realize not all mushrooms are edible. In fact, some are deadly if consumed.

But there are some that are easy to pluck from the ground if you know where to look. While California still smolders from fires started this summer, this could be a good thing for those who like morel mushrooms. They are often found in areas that have recently burned. At least I found this to be true in Tahoe. I’m hoping to see next spring if any sprout up near areas that burned in the Dixie Fire.

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