People Archives - FresYes!

All About Krav Maga and Where to Learn in Fresno

March 12, 2020 by Natali Carrera Leave a Comment

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Natali Carrera is a devoted coffee addict who also loves her twelve-year-old son, husband of 17 years and bargain hunting at Target. She works in the field of education and is also a freelance writer and YouTube vlogger (as a hobby). She's been told "bubbly" is the best descriptor of her personality, though she wonders if what people really mean is that she talks too much. Natali is a lifelong Fresno resident and Fresno State grad.

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Are you familiar with the practice of Krav Maga? Krav Maga is a self-defense system based on natural reflexes and body mechanics that is easy to learn and useful regardless of a person’s size or strength. Both men and woman can practice Krav Maga and it is relatively easy to learn.

As local business Fresno Vanguard Krav Maga prepares to celebrate its 5th anniversary teaching practical self-defense to Fresnans, I thought it would be great to learn more about Krav Maga and share it here, so fellow Fresnans who might be curious can benefit and get involved.

Catarina Vasquez has been practicing Krav Maga at Fresno Vanguard Krav Maga since summer 2017. Recently, she became a certified instructor and will even be assisting with upcoming Krav Maga classes for kids. I interviewed Catarina about the practice, how she got started and how newcomers can get involved, too. Read on for all the details!

Krav Maga enthusiast and instructor, Catarina Vasquez

FresYes: How did you get started practicing Krav Maga and how long have you been training?
Catarina: I’ve been training in Krav Maga since August 2017. I searched online for a self-defense fitness class and Krav Maga popped up. I thought it would be great to get in shape and learn some skills that could help me protect myself.

FY: Who can practice Krav Maga and how is it different from other forms of martial arts?
CV: What I really like about Krav Maga is that it’s really built on being accessible to everyone. Someone from any fitness level, any size or strength can take something from Krav Maga, and use it to help protect themselves.
It’s not really a martial art, it’s called a self-defense system, but it does use effective parts of different martial arts, put together, to form simple and effective responses to threats. Martial arts usually have a sport and competition aspect to them, whereas Krav Maga teaches you how to respond to an attack — more real life situations.

Catarina practicing with a partner in class

FY: If someone is attending a class for the first time, what should they expect and how should they prepare?
CV: Just come ready to learn and get sweaty! Each class has warm up exercises and drills which include cardio and strength training. All you have to do is show up in comfortable clothing and shoes or workout gear.

FY: Do you need to be fit to do Krav Maga and how do you avoid getting hurt in class?
CV: You do not need to be “fit” to do Krav Maga. People from any fitness level can benefit from it. Safety is the number one goal. You have to feel safe and comfortable in order to learn anything, so that’s what you can expect. Instructors demonstrate techniques first, then we break it down and practice slowly, with partners. If someone is ever uncomfortable trying something they don’t have to do it, they can just watch. Once they’re ready, they can try it.

Krav Maga incorporates cardio & strength training into every class

FY: As you start to gain skill, what opportunities for advanced training are there locally?
CV: Locally, Fresno Vanguard Krav Maga is the only gym that offers it, but there are people of all levels who practice there. On any given night, you’ll have people in class who have done only 1-3 classes and people who have been there for a couple years.

FY: What do you like most about Krav Maga and who would you recommend it to?
CV: I was hooked on Krav Maga from the very first class. I like that you’re learning something useful and getting a good workout. I recommend it to anyone, any age. They even have a kids class a couple nights a week!

FY: Where can people learn more and get involved?
CV: Fresno Vanguard Krav Maga is located at 2750 N Clovis Ave Suite 140 in Fresno. You can check them out at fresnovkm.net or you can call or text 559-916-1982 with any questions you may have. You can even try classes for free for 2-weeks to see if Krav Maga is a good fit for you.

Krav Maga is for everyone and you should feel welcome to give it a try!

FY: Anything else you’d like us to know that I didn’t ask about?
CV: Don’t be intimidated by what you may have heard about Krav Maga. Yes, it’s a very effective self-defense system, but it is not something that promotes fighting. And it’s not a “fight club”. One of the basic principles of Krav Maga is to always be aware of your surroundings and to not get in situations where you need to fight. De-escalating is the first plan of action. We fight only if we need to – so you’re not going to find a bunch of hyped-up people in class, who are just looking for a chance to hit someone. Safety in our training is key!

Special thanks to Catarina Vasquez for answering my questions about Krav Maga, and congratulations to Fresno Vanguard Krav Maga on their 5th year anniversary! You can follow them on Facebook here to see additional photos of classes in action and stay up to date on new class times and offerings.

Go Behind the Scenes of Neapolitan Pizza Making with Brick L’Oven

February 28, 2020 by Natali Carrera Leave a Comment

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Natali Carrera

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Brick L’Oven Owner Jasmine Nale on location at Zivelli Winery

Sometime last year, my husband and I watched a food documentary show on Netflix called Ugly Delicious. The show’s description states “All the flavor. None of the BS. Star chef David Chang leads friends on a mouthwatering, cross-cultural hunt for the world’s most satisfying grub.” The very first episode of season one is focused on pizza, and spends a great deal of time focused on the traditional Neapolitan style of pizza making. Watching the show made my borderline obsess over finding the best Neapolitan style pizzas I could find in any city I’ve visited since – and last fall I was thrilled to learn we have an amazing Neapolitan style pizza baker right here in town. If you’ve not yet heard of Brick L’Oven Pizza, I’d love to introduce you today! And if you have, stick around because the story behind this local business is a great one.

I interviewed Brick L’Oven’s owner, Jasmine Nale, about how she got started making pizza and what it takes behind the scenes to prepare delicious, wood-fired pizzas as she does every weekend at Zivelli Winery, located about 10 minutes west of the 99 in Fresno.

FresYes: Can you share with readers a little bit about yourself, and how you got started making pizza?

Jasmine Nale: I’m a Valley native, born and raised in Kingsburg. The way my family spent time together was through cooking and eating. My dad had a garden filled with fresh vegetables and fruits and we cooked from scratch whenever possible–in fact, we were rarely allowed to eat out!

While attending Fresno State I was thrilled to find out they had a whole program dedicated to Food Science and quickly switched majors. Around the same time, I met Chef Jason Ruffoni of Ruffoni’s Artisan Pizza while he was serving at my boyfriend’s (now husband) family winery. He learned of my passion for culinary arts and asked me to join the team.

A couple years later he had to leave the business and asked us to purchase his equipment and carry on the trade. It was a scary leap at age 24 but the opportunity was too good to pass up and the pizza pairs so well with our family wine!

FY: How does your pizza style differ from others people may be familiar with?

JN: First, and most importantly, the dough. The dough is made in the traditional Neapolitan style (where pizza was invented!) with four simple ingredients: double zero flour (a finer, higher protein flour), water, salt and yeast. It is considered a “high hydration” dough, or high water content to flour ratio. This allows the pizza to withstand the high heat of our wood fired oven, ranging from 650-700F. When the temperature is perfect, the pizza will cook in 2 minutes or less. The high heat and fast cooking time results in a crusty exterior and an airy and soft interior. We use almond wood, which burns quickly, cleanly and HOT.

This combination of delicate dough and high heat is hard to replicate–most pizza places will have very thick, doughy crust or crunchy, cracker-like crust. Neither are inherently bad–I enjoy every type of crust, it just depends on the mood.

Brick L’Oven Neapolitan pizzas in the oven

FY: Brick L’Oven offers amazing brick oven pizza on location – what were some of the challenges you had to overcome logistically to make it possible?

JN: Oh my goodness, this is the challenge. Keeping the delicate dough cool enough to prevent it from becoming a hot sticky mess, estimating the amount of wood we will need, how much time the oven needs to get to that perfect temperature, and changing weather that affects it all.

FY: Take us through your day a bit, behind the scenes – when do you have to start prepping for a Zivelli day.

JN: The dough is made 1-3 days ahead of time, ideally it would always be two but that just isn’t possible every time. One to two days prior I pick up all the ingredients and I try to source locally whenever possible. I cannot wait for all the fruit stands to open up! The day of, I arrive at Ziveli 2-3 hours before serving to start the fire in the oven. Then I prep all the ingredients.

FY: What is your personal favorite pizza topping combination and what are the most popular among your customers?

JN: Pepperoni, mushrooms, and I can’t believe I’m saying this since I’ve disliked them for most of my life but…olives! The most popular is definitely the Margherita with fresh mozzarella, basil, and extra virgin olive oil. Customers love getting to try the seasonal specials as well. Last summer’s special was Nectarine, Prosciutto and Sweet Corn and customers went absolutely crazy for it.

FY: What’s ahead for Brick L’Oven – what are some of your goals for the coming years?

JN: You may see a secondary pop-up location this year! Down the road, I would love to have my own kitchen. I am blessed to have a commissary for now but I dream of having my own space!

Visit Jasmine and her team at Zivelli Winery soon!

Brick L’Oven Pizza is baked fresh and available to order every Saturday and Sunday from 12pm to 5pm at Zivelli Winery located at 5840 N. Biola in Fresno. (PS: Zivelli is a beautiful winery with both outdoor and indoor spaces to enjoy and a number of delicious wines to taste and purchase!)

You can also schedule Brick L’Oven to cater your special event! Learn more on their website, and follow Brick L’Oven on Instagram to keep up with new menu offerings and updates on a future, possible second location.

Image credit: Jasmine Nale/Brick L’Oven

Valley Sweat Life presents Behind the Scenes: Old Town Yoga with Desiree Heckman

October 9, 2018 by Jason Farris Leave a Comment

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Jason Farris

Head YES man at FresYes.com

I grew up in Fresno. Relaxed in its calm breezes, listened with my dad to the crack of the bat at little league baseball games when I was a kid and now take my son to do the same at minor league games. I broadened my mind at its schools (I went to high school right here at San Joaquin Memorial, and to college at Fresno State!) I love that if I drive for two hours in one direction, I can be in the mountains. For two hours in another, luxuriating on a California beach. I can enjoy the cosmopolitan atmosphere of San Francisco or Los Angeles, but still be able to come home to relaxation, calm, and quiet.

I love where I live, and I also love what I do. I'm lucky to be able to work in a profession in which I get to build relationships; one that has me meeting new people each and every day and helping them to build new lives in my beloved city. I'm lucky enough to work in a profession in which I can marry cutting-edge technologies and marketing techniques to good, old-fashioned, nose-to-the-grindstone work. I am lucky enough to work in a profession that allows me to work as an advocate for my clients; to use every tool at my disposal to get a job done well for them, and with as little stress and expense as possible.

I love my city. I love my job. One inspires my excellence for the other.

Fresno? I say FresYES

Behind the Scenes: Old Town Yoga with Desiree Heckman

By Valley Sweat Life

Desiree Heckman is a yoga teacher and the owner of Old Town Yoga in Clovis. She graduated from Fresno State with a B.S. in Psychology and a M.S. in Counseling. When she is not practicing yoga, you can find her enjoying time with her husband and two young children.

Tell us a little about yourself, your business, how you sweat, and what you do when you’re not sweating.

I am a wife and mama to two sweet kiddos and together our family owns and operates Old Town Yoga. I am originally from Arizona but moved to Fresno with my family when I was 17. I attended Fresno State right after high school and earned my B.A. in Psychology and my M.S. in Counseling. It was there that I met my husband and it was really the launchpad for the life we’ve created together. Now, I cannot imagine calling anywhere else home.

The main way I sweat is through yoga, although I have been exploring acro yoga and climbing lately, as well. Outside of that, I love spending time with my family. One of our favorite things to do is take a bike ride to go eat lunch together.

How did you get started in yoga and what inspired you to open OTY? How has it evolved?

It is a long story because so much happened to get me here today, but it all happened in a very short period of time. I wrote about my journey in more detail on the Old Town Yoga blog, so if you want the entire story, check it out. If you want the short version, read on.

I discovered yoga through Tone It Up (an online exercise program) in early 2014. I was nearly one year postpartum and I wanted to get back into shape. None of the other workouts in the program spoke to me like yoga did. I tiptoed my way deeper in the practice and continued to fall in love with it. I was unable to attend any of the local studios regularly because of time and money. I was a full-time stay-at-home mom and we were living on one income.

I cultivated my home practice until I became pregnant with my second. I was unable to practice yoga for most of my second pregnancy because of a pregnancy-related injury, and it made that pregnancy more challenging than I thought I could bear. At 38 weeks I decided I wanted to pursue a yoga teacher training so I could dive deeper into the physical practice after being on such a long break. I had yet to discover the multi-dimensional quality of a yoga practice and did not know how to access the benefits I was getting from the physical practice when I was off of my mat.

I found a teacher training that I knew I wanted to take, signed up immediately, and regretted it for the following three months until it started because I was so SCARED. My training was a 10-month process that challenged and shaped me into a version of myself I never expected to be. The process was so transformative I knew I had to bring that type of yoga experience to Clovis. I was still scared out of my mind, but I knew if I didn’t do it I would regret it for the rest of my life.

What changes have you made personally to excel in this?

Attending the teacher training was a big decision, but I truly believe it is the daily small decisions done repetitively that effect the most long-term change. I wake up early 5-6 days a week, and by early I mean 5:15 a.m. I make time for my yoga practice and to continue my education constantly. The amazing thing about this internet age is the access we have to experts all over the world. I am completing a training right now with the top two meditation teachers in the world and if it weren’t for the internet, there is no way I would have been able to do it.

How do you balance it with the rest of your life?

It’s a moving target. So much has drastically changed for my family in the last 18 months that the balance is often very difficult. Pinpointing what are my three top priorities in a given week helps me stay focused on the big picture instead of drowning in the details of everything. When I feel overwhelmed by it all I try to think about how I would shape my life to look like if I had a terminal illness and just a few months to live. That brings things back into perspective very quickly.

What is your healthy living philosophy?

Moderation. EVERYTHING in moderation.

What makes Old Town Yoga unique?

Hands down, the community. The warmth and love that our teacher and students show to each other and to new students is irresistible.

The number one correlating factor to happiness is having a sense of belonging. That surpassed education, location, income, religion, and a number of other tested factors. Our world has become very disconnected from human to human interactions and having a place to feel that you are part of is a priceless gift. Our instructors are highly skilled, but their greatest strength is their ability to shower our students with love and connection.

What’s next for you personally? What’s next for OTY?

A lot of personal self-work. I have been exploring my meditation practice more deeply, and learning to befriend yourself is some tough sh*t. I want to deepen that element of my yoga practice and continue spreading yoga in its entirety to as many people as possible.

I am co-teaching the next 200-hour teacher training that we are offering early next year, and I will be participating as a student in an advanced teacher training that we are starting this August. Continuous education is the name of the game for me. I find when I am doing that, the direction of my path continues to appear and guide me where I am supposed to go.

What advice do you have for someone wanting to come in to Old Town Yoga for the first time?

Don’t overthink it! If there is something in you that has wanted to try yoga, just do it. Find a class, commit to it and just get yourself to walk through our doors. Within five minutes you will know you made the right decision. I promise.

What it’s like to accompany the veterans of Central Valley Honor Flight to Washington D.C.

October 5, 2018 by Craig Scharton Leave a Comment

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Craig Scharton

I’m a weirdo. I’m a downtown revitalization, old neighborhood, old houses weirdo.

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What it’s like to accompany the veterans of Central Valley Honor Flight to Washington D.C. - October 5, 2018

This week, I had the privilege of accompanying the 17th Honor Flight from our region to Washington D.C. The Central Valley Honor Flight is part of a national effort to give veterans of military service an opportunity to see the monuments and memorials erected in their honor in our nation’s capital. While our group was in Washington, we ran into other Honor Flight groups from Oklahoma and Tennessee.

We had 65 veterans from the ages of 68 to 96 on our flight. Each veteran is accompanied by a guardian who stays with and assists their veteran. Additionally, there are support/logistics volunteers plus safety personnel, including three nurses and an M.D. There were also six members of the media on this flight, including me, to cover the trip and experiences of the veterans.

Excited for the trip!

My greatest hope in writing this blog post is to encourage people to sign up for a trip if they are a veteran who served in a war from WWII to Vietnam. The older veterans have priority, and we had folks from the full range on our trip. People can also apply to be a guardian or a volunteer. The entire program runs off of donations and volunteers, so please go to the website if you can help with time or treasure. I’ve included our trip’s itinerary below so you can see what the trip entails. I’m not going to recount it step by step because I’d rather try to explain how it seemed to impact the veterans and how it impacted me.

It’s amazing what we did in two-and-a-half days. It’s even more amazing since our primary group was people who are relatively elderly. But then again, they’re veterans. Getting up early doesn’t faze them. They don’t complain. I never heard one person say, “I’m tired.” I’ve taken many bus tours of people to see downtowns in northern and southern California, and it is a regular occurrence to have everyone complain about having to be at the bus at 7:30 a.m. for a three-and-a-half hour bus ride. They’ll sit with their hoodies covering their faces and ear buds in so they don’t have to talk to anyone else. What a contrast! Remember that when you look at the itinerary, the 6:30 a.m. breakfast is at 3:30 a.m. Fresno time.

The other thing that really struck me about this group was how upbeat they are. I can’t really remember a more fun group. They razzed each other, they laughed, they made friends all around. I think about what some of them have been through, things like having their ship sunk off Iwo Jima, and having two-thirds of their crew perish and ending up on the shore of the island to be shot at by Japanese soldiers. And yet, they were far more positive than any other group I’ve travelled with.

They were proud of their service to their country but they didn’t brag or boast. They always answered my questions very politely. I heard several of them say, “I don’t know why people complain about our country so much.” This was sincere. I didn’t get a sense they thought everything was perfect, but they start from a place of loving our country, in spite of our problems. They don’t wait until everything is perfect before they’ll love it.

I was very touched as random people throughout the trip stopped to applaud the veterans as we moved around the city, many shouting, “Thank you for your service,” or quietly shaking their hands. I could tell it meant a lot to the veterans, and the rest of us, too. In the Smithsonian, a group on the second floor balcony saw the Honor Flight members in the lobby. They applauded, and it spread throughout the building. It was very genuine and sincere. It never had a tinge of false patriotism, like politics often does.

Searching for names on the Vietnam Veterans Memorial.

Dolores “Dodie” Brennan. WWII Veteran (WAVEs) was honored at the Women’s Military Museum during our visit.

Al Streeter shows me at the Smithsonian American History Museum where they picked up troops from one battle to them deliver them to Italy.

The most emotional moments came on the flight home. About an hour before landing back in Fresno, an announcement came over the plane’s intercom: “Mail Call!” The volunteers jumped into the aisle to create a chain as names were called and envelopes delivered to each veteran. They were filled with cards and letters from family members and friends, but most touchingly from elementary school students, addressed to each veteran. Watching a tough World War II veteran with tears streaming down his cheeks while reading a note written in pencil, with a picture of the child holding the soldier’s hand, drawn in crayon, is maybe one of the most touching scenes I’ve ever witnessed.

Then there is the big finale. The veterans walk or are pushed in their wheel chairs through dozens of sailors. As they enter the lobby of the airport, hundreds of people start cheering and music begins playing. The parade of veterans continues through the welcoming throng. There are many handshakes, smiles, and even more tears. Come out to the next Honor Flight Welcome Home party in April—there is no way my description or video can do it justice.

I really have to thank everyone who is involved with putting this together and who contributes to the effort of sending these brave people on this once-in-a-lifetime rip. I am grateful that Bruce Batti and Sarah Pruner from the Jeffrey Scott Agency asked FresYes.com to come on the trip, and I’m eternally grateful to my friend Jason Farris for asking me to go in his place when his schedule couldn’t allow it (I hope you do get to go on one, Jason!). The logistics of this whole trip are incredible. They have a 100% safety record, which only comes from great planning, training, and dedication. I guess it shouldn’t be a surprise that people who can deploy a fleet of a battalion can pull off a three-day trip, but as an old event planner, I have to say I was in awe.

Interviews and moments from Central Valley Honor Flight #17

Please watch some of my clumsily taken, handheld iPhone videos and interviews. And please contribute to this effort if you can. Consider covering the cost of one veteran for $1,500. Whatever you can give is used wisely—I’ve seen it firsthand.

Jack Jones from Dunlap was on this Honor Flight, as were his two daughters. One was his guardian and the other was the head medic.

Al “Dave” Davis tells us what he’s looking forward to on the Honor Flight.

Bob Singer was an animator for Hanna-Barbera shows like The Flintstones, The Jetsons, Johnny Quest, and many others!

Larry O’Brien and the crew don’t mind getting to breakfast at 6:30 a.m. (3:30 Fresno time). I’ve never been around a happier, more energetic group!

The Central Valley Honor Flight Veterans and their guardians watch the changing of the guard at the Tomb of the Unknown Soldier.

The Marine Drill Team performed for our Veterans under the Lincoln Memorial. This is about 1/3 of the entire drill. Amazing precision.

An interview with World War II veteran Dodie Brennan. She was a member of the WAVEs (the Women’s Reserve, aka Women Accepted for Volunteer Emergency Service). We’re at the WWII Memorial.

Returning home to Fresno to be greeted by hundreds of fans.

Central Valley Honor Flight #17 Itinerary

Monday

5:30 a.m. Check-in at Fresno Air Terminal (a.k.a. Fresno-Yosemite International)

8:15 a.m. Flight to Washington D.C.

5:00 p.m. Arrive Baltimore-Washington Airport

6:00 p.m. Dinner at American Legion Post 276

8:00 p.m. Hotel Check-in

Tuesday

6:30 a.m. Breakfast

7:30 a.m. Busses Depart

8:00 a.m. Tour US Marine Memorial (Iwo Jima Statue)

9:00 a.m. World War Two Memorial

10:45 a.m. Smithsonian Museum of American History

Lunch- Hosted by Congressman Costa

1:00 p.m. US Navy Memorial with Navy Drill Team

2:30 p.m. Korean War Memorial

3:30 p.m. Marine Corps Drill Team at Lincoln Memorial

4:30 p.m. Vietnam War Memorial

6:00 p.m. Dinner/Banquet

Wednesday

6:00 a.m. Breakfast

7:00 a.m. Hotel Check-out

8:00 a.m. Arlington National Cemetery

9:00 a.m. Changing of the Guard at Tomb of the Unknown Soldier

10:00 a.m. Women’s Military Museum

11:00 a.m. Air Force Memorial

12:00 p.m. Lunch

2:00 p.m. Depart for Fresno

6:30 p.m. Arrive in Fresno

7:00 p.m. Heroes Welcome Home Celebration

Behind the scenes with the Davis Family Light Show

October 4, 2018 by Natali Carrera Leave a Comment

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Natali Carrera

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Love Local Produce? Food 4 Thought will make your week! - July 9, 2020
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For many of us, it may seem too early to be thinking about Christmas and the holiday season. But that’s not the case not for Scott Davis, who’s been preparing for months. Why? Because Scott Davis is one of the few, the brave, the talented who put on an elaborate, synced music and light shows on their property for all of us to enjoy.

I had the opportunity to interview Scott about what it takes to pull off a synced-light holiday display, and what you can look forward to this year if you visit the Davis home. (Spoiler alert: you’re going to want to visit—both at Christmas and Halloween.)

…

FresYes: What made you decide to start going all out at your home for Christmas?

Scott Davis: Ever since I was a child, I’ve loved lights. During the holiday season, my brother and I would spend hours planning how we were going to decorate our house. After getting married and buying a house of my own, I continued the tradition of decorating my house to the limit.

I was initially inspired by a video posted by electrical engineer Carson Williams, who set his Christmas lights to the song “Wizards in Winter” by Trans-Siberian Orchestra in 2005. At that point, however, we couldn’t afford the hardware required to do an animated display.

How many years have you been doing these displays, and how did you learn how to do it?

My first year animating my lights was in 2016, where I synchronized 7,800 lights to 16 songs. Our 2018 display will be our third. When I initially began looking into it, I was able to get assistance from several people that run similar displays. The Light-O-Rama community is also very helpful (Light-O-Rama is the company that makes the controller, hardware, and software for my display).

The Davis Family Christmas 2017 display with all lights on. The 2017 display had 18,419 lights.

At what point in the year do you have to get started working on your display?

Putting on a display like this takes a lot of time, and I have to plan ahead. By the time July came around this year, I had already finalized my song list for 2019 (this year’s song list was done last summer). I already know what lights I will be adding to my 2019 display, and I started doing the actual programming of this year’s display back in February. I hope to finish by mid-October. The lights go up during mid-October, so I have ample time to test and adjust my programming until everything is just right.

What does it really take to pull it all off?

Time, money, and patience. Almost every feature on my house is decorated with four colors of lights—red, white, blue, and green. The individual strings are zip-tied together to keep it looking uniform, which takes time. We buy bulk wire and plugs and make all of our extension cords to length, which saves money, but also takes time.

Our 2018 display will have almost two miles of extension cord! At the core of everything are the controllers. Each one controls 16 channels (think of a channel as a string of lights). For the 2018 show, I will be using 16 controllers because of the number of channels I have, and it will have somewhere between 25,000 and 26,000 lights.

The programming software is very user-friendly, but it also takes time. I spend hours listening to the music, visualizing in my head what the lights might be doing, taking notes, then I sit down with the software and start programming, which takes me between three and four hours per minute of music.

I then spend additional time playing it back, getting feedback from my wife, and making adjustments, before considering a song “done.” Of course, I also do additional testing once the lights are up and make even more adjustments. Before the show is viewed by the public, the programming must be perfect.

The Sequencer is the program Scott uses to program the light show. The columns across the top represent the time, and each row represents a channel of lights. Filling in the blocks, like a spreadsheet, makes the lights do things. In this case, you can see channels off, channels on, fade-ins, and fade-outs.

It would be very difficult to judge the programming when the lights aren’t up if it weren’t for the Visualizer, says Scott. This simulation allows him to see an approximation of what the lights are doing, so that he can make sure the color choices work and the synchronization with the music is good.

Of course, in order to run the show we must also get the lights up, which can take a lot of time as well. Last year, a good friend of mine assisted me and it took the two of us nine hours to get everything set up. The setup requires testing every string of lights to make sure they’re working, running the extension cords, hanging the lights, staking some things down so they don’t blow over, and testing the lights again to make sure each string of lights is plugged into the correct channel on the controllers.

This year I have additional lights, so it will probably take a bit longer to get everything set up. Like many things, the key is being very organized and taking your time so that everything is set up properly.

Your display takes an incredible amount of time and dedication to make happen! What do you hope people will take away from seeing your home?

Our lives today are filled with stress—some of our own making, some not. When I look at Christmas lights (whether at my house or another’s) the beauty of the lights and music provides a much-needed distraction and, for a few minutes, I can simply enjoy the view as if I were a carefree child again. It is my hope that those who view my display have the same experience, being able to forget about their worries for just a little while, and experience nothing but pure child-like happiness.

Halloween is also a big deal in your neighborhood. Tell us about that.

Last year we were startled by how many people came into our neighborhood for Halloween, and how many houses decorated. We went through 300 pieces of candy in just over an hour.

This year, our Halloween display will feature five songs. We’ll run the Halloween show from 6-8 p.m. starting on Friday, Oct. 26. The final night will be Halloween night, where we will start the show at 6 p.m. and it will run until we are out of candy!

That leads me to my next question. What should we know about opening night?

We will begin our Christmas show the Monday before Thanksgiving (Nov. 19). Our show runs every night from 6-10pm through New Year’s Eve. Those who want to learn a bit more about how everything works can show up at 5:40pm, where I will be giving a short talk about the hardware and software driving the show!

For opening night, we will be having a free raffle to win your very own miniature Christmas tree (like the ones we use in the show) with 400 lights and your choice of colors! We will also be joined by a Bobby Salazar’s taco truck. The raffle and taco truck will be available between 6pm and 8pm (the entire event goes until 10pm). You do need to be present to enter the raffle, but you do not need to be present to win.

What else would you like readers to know that I haven’t already asked?

If you are seriously considering looking into doing an animated display for your own home and need some pointers, please contact me through our website and I’d be happy to show you how everything comes together. You can also watch our entire 2017 light show if you’re interested in seeing what we’ve done in the past (http://tinyurl.com/davislights2017). We hope to see you soon!

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Keep up with the Davis family light adventures and share your kudos and compliments for all their hard work on behalf of all of our enjoyment on their Facebook page. And be sure to stop by and see the 2018 show on opening night, Nov. 19, 2018!

Off the Cuff Episode 3: Geoff Zahler

September 21, 2018 by Jason Farris Leave a Comment

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Jason Farris

Head YES man at FresYes.com

Meet the local police officer who balances career, family, and an amazing BBQ business

September 19, 2018 by Natali Carrera Leave a Comment

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Natali Carrera

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Do you ever meet a business owner and think, “There’s got to be an interesting story behind this business”? I do. I love learning about the passion people have for what they do—especially when it comes to local, family-owned businesses.

Over the past couple of years, my family and I have crossed paths with a family whose children attend the same school as my son. I had a feeling their business story was an interesting one. My hunch was right.

If you like amazing barbecue, ribs, and homemade rubs and barbecue sauces that will knock your socks off, you’re going to want to learn more about Sheepdog BBQ. Read on, hungry friends, for my interview with John Banuelos, founder and owner of Sheepdog BBQ.

Meet local business owner John Banuelos of Sheepdog BBQ

FresYes: What made you want to start Sheepdog BBQ?

John Banuelos: It all began in 2008 when my wife and I were on vacation in Lake Tahoe. We attended a cooking class that was being offered at the resort we were staying at, and they taught us how to cook the “perfect” steak. The class planted a seed, which grew into a passion for me.

A few months later, I attended a training class that offered barbecue food as their lunch they prepared for us. They had a barbecue sauce which was excellent. I’d asked the caterer what brand the sauce was and they told me they made their own. It never occurred to me before that you can make your own barbecue sauce.

After that class, I went home and started putting some ingredients together to come up with my own homemade barbecue sauce. I had gone through about 15 different versions and finally came up with the one that I have today. I started to make it in small batches and would give it as gifts during the holidays. Everyone who had tried the barbecue sauce kept suggesting to me that I should sell it. At the time it didn’t interest me because I didn’t think of myself as a business person. I was just a cop.

In 2012, word got around on my shift about my barbecue sauce. People started asking me to bring them some the next time I made it, so I did. After a while I was making batch after batch and giving it away. I finally decided that I needed to stop making it for free and start making money from it. I sat down and began to break down the costs to make it and to see if it would be profitable. It took about six months to figure it out, and in September of 2013, I officially launched Sheepdog BBQ.

What was your first product?

My first products were my Smokin’ Sweet BBQ Sauce and Smokin’ Sweet BBQ rub. Both have the same flavor profile.

Okay, I have to know: Where did the name Sheepdog come from?

When I started the business, the term “sheepdog” was not very well known outside of the law enforcement arena. However, within it, the term sheepdog refers to people in law enforcement and military. Sheepdogs (law enforcement/military) protect the “sheep” (law-abiding citizens) from the wolves (non-law-abiding citizens).

So I knew naming my business this would appeal to the law enforcement community, while the non-law enforcement community would think it was just a cool sounding name because the term sheepdog also relates to the old cowboy days of herding sheep with actual sheepdogs, and what cowboys did to prepare food—barbecue!

You’ve just celebrated your fifth year in business. What is your product line like now?

A year after launch, I created my second barbecue seasoning, which was inspired by the cooking class that we’d taken in Lake Tahoe. Garlic Dog is an all-purpose seasoning, great for steak, chicken, and vegetables.

A year after that, in 2016, I created my third rub which was a Mexican-inspired seasoning. This rub goes great on carne asada, chicken, shrimp, and corn on the cob.

The current lineup of Sheepdog BBQ products

What are your most popular products, and do you have a personal favorite?

I always get asked which seasoning is most popular; honestly, they all seem to have their own amazing following. I wouldn’t say I have a favorite, but the one I use the most is the Smokin’ Sweet Rub. I use it on my tri-tip, ribs, and pulled pork.

So, in addition to being a law enforcement officer and making great barbecue sauces and seasonings, you also do catering?

Catering was never in the plans at first, but the more I cooked and the more I posted my food on social media, people became intrigued. I had friends ask if I could make food for them, so I did, then word of mouth got around and the catering branch of my company took off.

There are a lot of barbecue caterers here in Fresno. I will never say my food is better than someone else’s, but what separates my food is everything on my menu is flavored with my own products.

Being an LEO and owning a business has to be challenging. What makes both possible, and what advice do you have for others who have demanding jobs, but also really feel called to entrepreneurship?

I never thought of myself as an entrepreneur. I never set out to be one. I refer to myself as the “accidental entrepreneur.” I began my business for two reasons:

One, to have an outlet from my job. I’ve been a police officer for 15 1/2 years. The last 5 or so years have been tough for law enforcement. So, I needed something outside of the crazy cop world to occupy my mind. I have definitely done that (with Sheepdog BBQ). While I love my job, I try not to let it consume me like it started to, so I focus on my family and business.

Which brings me to the second reason I started Sheepdog BBQ: I wanted to build a family business, something my kids could grow into and maybe get involved with as they get older. Already, my oldest, Darren, loves to help me. He’ll go shopping for ingredients with me or watch as I prepare food. Even my youngest, Audrina, likes to peel labels for me so I can label my bottles of sauce.

It has been difficult at times, juggling a full-time job, side business, and raising a family, but it’s all about making time and working as a team. My wife is a huge help when it comes to promoting the business and keeping me organized.

You have a rib competition coming up. Tell us about that. Can the public attend/buy tickets?

I’ve learned there are two types of barbecuers: those who compete and those who cater. I love the catering aspect, and competitions are very intense. I’ve never competed before, but thought I’d give it a try.

I will be competing Saturday, Sept. 29, in the Rib Battle Royale at Full Circle Brewery. The event begins at 7 a.m. and rib turn-in is at 2 p.m. The event is open to the public, and I’m excited about this new adventure.

So, now that everyone who’s read this interview is drooling at the thought of amazing barbecue, where can we shop Sheepdog BBQ products and stay in the loop regarding products and services?

All of my products are available for sale through my website, www.sheepdogbbq.com, and you can also find me and my food on Facebook and Instagram.

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(Image credit: Sheepdog BBQ)