Kelly Barr is the current interim art director for Comstock’s magazine, and owner of Kelly Barr Photography in Orangevale, California, where she specializes in documentary family portraits.
Kelly’s work has been recognized and awarded, including the 2010 Western Publishing Association’s MAGGIE award for Best Cover, which she art directed, while at Comstock’s magazine. Also in 2010, her photography studio in Yuba City (then Aurora Studio) won the Best of Yuba Sutter award.
She has served on the board of the Yuba City Downtown Business Association, and is a volunteer photographer for the Magic Hour Foundation, which provides photography sessions for families dealing with cancer, at no charge to them.
She has two kids, two dogs, a husband, a too-small house and once competed in inline speedskating — where she was awarded third place out of three.
Making a career as an artist is rarely easy, sometimes impossible and usually totally worth it. Sometimes we catch a break and get to skip ahead more quickly than anticipated. Other times we have to put in (very) long hours. Here are a few pitfalls I’ve learned to avoid:
We’ve all been there: You’re waiting to give a big presentation, maybe you dread public speaking, and you feel your stomach twist itself into a pretzel. Or maybe you meet someone new, someone interesting, and when they make eye contact you feel your stomach do a joyful little flip. It happens all of the time. We feel things before we have time to mentally process.
For local families — like Michelle and her children — in crisis situations, the safe home and services provided by Yolo Crisis Nursery are nothing short of life-changing, and lifesaving.
Sitting on the deck of his family’s tasting room, Warren Bogle looks out over the vineyard his grandfather planted in 1968 in the low-lying land of the Sacramento-San Joaquin Delta. That first planting of 20 acres of vines in Clarksburg transformed the Bogle family from row crop farmers to one of the region’s most successful winemakers.
The Ride to Walk program has been in operation since 1985, and they have been improving their ranch since moving in 18 years ago. Use of the property is available to the public from dawn to dusk. To keep up with costs, the ranch also boards non-therapy horses, and the lake on site is also open for catch and release bass fishing for a $5, recommended donation.
The Sacramento Guitar Society Orchestra is one of several programs run by the Sacramento Guitar Society, a nonprofit that’s been around for more than 50 years. Among these programs, the Society also hosts concerts, offers scholarships for guitar camps and facilitates guitar donations for various music programs
Today, Sacramento is home to nearly a dozen vegetarian and vegan restaurants, a shift that’s reflective of evolving dietary trends nationwide.
Jason Poole accidentally came across what would become his next career by way of a national contest. Poole submitted a Bloody Mary recipe, and before he knew it he was making his way to New York City as a finalist for the 2012 Absolut Best Bloody Mary in America contest.
It wasn’t taken as a joke or a typo or an anonymous quote from some trolling conspiracy theorist. It was a real-live tweet from a billionaire with mystery hair: “The concept of global warming was created by and for the Chinese in order to make U.S. manufacturing non-competitive.”
An idyllic, family-farm community in south Placer County, Loomis is proud of its small-town heritage and quaint downtown dotted with unique shops and cafés. This rural village of about 7,000 residents caters to outdoor enthusiasts looking for a slower pace. Loomis has managed to keep its hometown feel for decades, jealously guarding its open space and passing on chain stores and malls.
This is no ordinary restaurant. Students enrolled in the college’s Culinary Arts and Hospitality Management program run both the front and back of the house (with guidance from instructors) as part of their course requirements.
According to some ecologists and experts on global agricultural trends, our eating habits must change dramatically if we are to overcome environmental issues facing the planet and its future generations.
It was as close to a miracle as you can get. Just when all hope seemed lost for Wind Youth Services, the only homeless teen shelter in Sacramento, a financially-solvent fairy godmother swooped in to save the day.
With California’s public school finance system undergoing dramatic changes in recent years, some public school districts now rely more on education foundations to supplement the districts’ budgets for traditionally school-funded resources and enrichment programs.
Next Move serves more than 10,000 people in the Sacramento area every year. They provide a safety net of services that range from arranging for bus passes to maintaining permanent housing for the disabled or mentally ill.
Family upheaval cast Jairus into foster care at age 5. Now almost 19, he’s taking his first steps into adulthood. Even after a life in the foster care system, he’s thriving, thanks to his resourcefulness and optimism and support from his Court Appointed Special Advocate — his CASA — Dennis Beasley.
Though largely hidden from the consumer’s eye, food waste is hardly insignificant. According to the U.S. Department of Agriculture, we waste between 30 to 40 percent of food each year — and with it water, money and the chance to feed food-insecure people.
When money grows tight in a town like Sacramento, nonprofits must get creative to stay afloat. This is particularly true for the performing arts. But the region’s creative nonprofits have risen to the challenge in recent years, finding innovative means to engage the community and fill both seats and coffers.
The friendly family doctor with a black bag who would come for house calls, remove swollen tonsils, check a child’s temperature during the flu season, deliver a young woman’s baby and carefully tend to the sick and dying in their own beds is gone.
We often only extend care and concern to the domesticated animals that share our homes with us — but Mittens and Rover aren’t the ones in danger here.
Imagine a piece of technology the size of an aspirin. It can go anywhere, be embedded in anything and keep track of any action, movement or sound — imparting huge amounts of data, like tiny puzzle pieces that can be correctly fitted to form the picture of your life. It sounds Orwellian, the ability to monitor your habits at all times.
The Center for Land-Based Learning launched the Urban Farm Program in 2014 on a city-owned lot and with seed funding from two local banks. Fiery Ginger uses land owned by the Washington Unified School District. Other farmers use private property, for four sites total, representing six separate farm businesses — with two more to be added by 2017
You may not know them by name, but their successes have defined Sacramento’s culinary scene: Thanks to brothers and native Sacramentans Mason, Alan and Curtis Wong, the energy on a two-block spread of L Street comes to a rapid boil on game nights, weekends and holidays — that is to say, most nights of the year.
Bright bursts of yellow flowers amid a sea of rolling green grass are an easy find in April at Mather Field. But just months ago, these dramatic swathes were completely swamped with water, and later this summer their beds will be bone-dry and baking hot.
For the past 48 years, Mike Doran has watched El Dorado County evolve— slowly. He recalls the days when the county was a peaceful, low-density community — long before the Home Depot came to Placerville, before the Dollar General got the greenlight for Georgetown, back when Highway 50 was nothing but a two-lane road.
Since 1953, Sacramento’s Society for the Blind has been serving employees and employers who have been affected by vision impairment. As one of their services, the Society’s trainers will come to an office or workplace to assess how circumstances can best be adapted for a visually impaired employee.
Hot Italian is one of the hottest food brands in Sacramento, and Lepore is a leading proponent of sustainable building design. Her brick-and-mortar restaurant in midtown Sacramento, the Hot Italian Pizza & Panini Bar, has been certified by the U.S. Green Building Council as silver LEED-certified.
Considering that there are so many places and styles claiming the moniker “bistro,” it might be one of the easiest things to define — since you really can’t be wrong. But the term does evoke a sort of fancy casualness that feels simultaneously like spoiling yourself and making sound life decisions.
Last summer, Magpie Café in midtown Sacramento added a line on their customers’ checks. It gave them the option to tip the cooks separately from the servers. It gave diners what they universally say they want: more control.
Last July, we reported on Chef Keith Breedlove — the quirky food truck owner driving authentic brand development in a congested mobile scene with his one-of-a-kind Culinerdy Crüzer (“Crüze Control” by Andy Galloway). Now, Breedlove and his wife and partner Amy have since decided to open an 1,800-square-foot brick-and-mortar restaurant by August 2016.
The influence of the Golden 1 Center kitchen will likely be national. It represents something more accessible than slow food, and more refined than the nuclear orange goop we associate with stadium cheese.
There is an old jest that says the fastest way for a business to run off its customers is to adhere to the motto, “In God we trust; all others must pay cash.” But for Kimberly Cargile, director of the East Sacramento medical marijuana dispensary, A Therapeutic Alternative, cash and carry is her only option. And it really is no laughing matter.
“There is an old adage that we eat with our eyes,” says John Weatherson, co-owner and co-chef, along with wife Nyna, of Restaurant Trokay. In his experience, the brain is conditioned to pre-determine the quality of a dish’s taste by the way it looks, and how a dish is plated ultimately helps to maximize the diner’s gastronomic experience. Located in the historic district of downtown Truckee, the couple’s culinary creations at Restaurant Trokay take center stage, but the presentation is no afterthought.
Sometimes, a real no-brainer, problem-solver of a product can crash and burn spectacularly upon entering the market. This isn’t limited to the Pepsi Clears of the world, where sheer ridiculousness doomed the idea from the start: According to Nielsen data, 85 percent of new consumer packaged goods will fail within two years. Marketing snafus, bad luck and timing aside, pitfalls in the process of product design are often to blame. Catching oneself before blundering into them takes a conscious effort, as several local designers and makers illustrate.
In the coming months, Chris Johnson will ask a lot of his employees, whose average age is just 24 years old. He expects to do $30 million in retail sales this third year of manufacturing, recently signed a powerful licensing deal with Disney’s Marvel, and plans to expand from the four products currently on shelves to more than 100 next year. But Johnson’s hiring strategy emphasizes passion over experience, something he says his team has in spades.
At Cask & Barrel in north Sacramento, there are no entrees. The restaurant has a small kitchen staff and high-end food at low prices. Chef Gabriel Glasier and his pastry chef, business partner and fiancée, Kristel Flores, are bringing something different to a corner of Del Paso Boulevard that’s proved to be enigmatic, to say the least, for two decades.
SkateMD connects youth with special needs with volunteers to learn how to skateboard. The Sacramento-based nonprofit was created by Melanie Tillotson (the “M”) and Andrea “Drea” Bibelheimer (the “D”), who saw a need in the community for a cool program in a safe space that would spread kindness to children facing developmental, physical, emotional and family challenges.
Where in your local supermarket do you find the curry leaves? How about dumplings filled with red bean paste, or maybe smoked duck. Does your local grocer have fresh menudo, warm tortillas right out of the oven, or miso broth prepared that morning on-site? Independent grocery stores focused on specific ethnic cuisines are thriving in Sacramento, enjoying a boom in customers from beyond their base cultural markets.
This strip between 14th and 15th street not long ago was a dead zone. Now it’s filled with bars and restaurants. Still, many worry that Sacramento could be roaring into a restaurant glut that could put pressure on current restaurants and those arriving soon.
Around the Sacramento region, the Mulvaney’s attitude is rare. So many other chefs and owners are taking up those offers or have their own plans to expand. 2015 is proving to be a banner year for restaurant expansions, and as Sacramento’s new Golden 1 Arena rises, 2016 will surely continue the trend. Here’s just a partial lineup of what’s shaking down around the region:
This is Chef Breedlove’s third attempt, more or less, at branding a mobile food business, and this time he’s letting his personality and mad-scientist approach to mobile food define the brand.
Steven Currall is the Chancellor’s Senior Advisor for Strategic Projects and Initiatives and a management professor at UC Davis, where he is leading campus-wide deliberations about the vision for the university’s long-term future.
Once upon a time, a quarter- century ago, mischievous twins David and Phil Ogilvie and their friend Tom Merwin played on their family farms in bucolic Clarksburg. Time and circumstance eventually led all three back to the family farms and, in March of 2014, they decided to do together what all three had dreamed of separately: open a winery.
Jeannine English assumed the office of AARP president in June 2014. Previously, she chaired the AARP National Policy Council and served as president of AARP California. This year, she’ll be directing the organization in advocating on behalf of its 37 million members.
New Yorkers Jim and Tessa traveled west from New York to California. They met up with friends in the capital who gave them a tour of Old Sac, pointed out Indo Cafe and mentioned casually that the owners were looking to sell. It was kismet.
Gochujang, as you may or may not know, is Korean chili paste. It’s surprisingly delicious in chocolate, at least when in the hands of Puur Chocolat owner Ramon Perez.