Carrot Festival 2014 page 1.qxd - Holtville Tribune

Supplement to the Tribune Weekly Chronicle February 13, 2014

CARROT FESTIVAL EDITION Thursday, February 13, 2014 PAGE 2

Welcome To The 67th Carrot Festival

WELCOME TO THE 66TH ANNUAL CARROT FESTIVAL SOUVENIR EDITION. This is our annual tribute to the Festival you just watched or participated in. Signs of the Great Recession have been receding during the last few months and there was a more positive attitude among those who participated. While this is the 67th Carrot Festival, we have been producing this issue for the last 23 of them, beginning in 1991. A lot has changed since then, including the number of events that are available. But a few things have remained constant. Such as the Cooking Contests which took place for five straight nights. Those recipes are always a highlight of this edition and you can look them over or try them as you see fit. There’s some mighty good eating for someone who’s handy in the kitchen. All the dishes are prepared by some of the finest cooks in the Valley. And a few from outside the Valley, because we have several

Snowbirds who also enter with their recipes each night. And some perennial favorites who see this as a chance to get together with some people they haven’t seen since last year. It’s all in keeping with the folksy, farm community atmosphere that prevails throughout the Carrot Festival and the year. We have a new format this year too. We’ve also improved our internet website. You can reach us at ivnews@tribwekchron, or holtvilletribuneonline.com. I think you will be impressed by what you find. Because we’ve been keeping up with the times. You’ll find more news and more photos, plus a few videos of some of the events. It’s all brought to you by our staff of dedicated employees who want to give you the best they have. There will be plenty of Carrot Festival news too. But if you want recipes you’ll have to pick up a copy of the Tribune at our many locations in the city CONGRATULATIONS TO THE WINNERS AND THE

PARTICIPANTS. Taking part is most of the fun for these types of pageants and those who do are a treasure measured in 24 carrots. We’ve got a new set of queens and princesses who will be making the Holtville scene throughout the year. No king, though. No one came forward for the title this year. We need to get more of our young people involved in the events, especially the Queen coronation. Anybody looking to earn some extra money and have a great evening with their friends should be signing up for this. And they will have the opportunity to look back on a memorable life experience no matter what age they are. The parade and the festival participants can all say the same thing. Just the other day I ran into the mom of a former Carrot Festival Queen and we reminisced about the pageant and what her daughter is doing now. This is truly a people’s festival and one we have been privileged to cover and be a part of for a long time. I hope you enjoyed the festival and you enjoy this special edition of the Holtville Tribune. OUR THANKS TO THE PEOPLE AT the Holtville Chamber of Commerce who plan this event

THE HOLTVILLE MIDDLE School, Directed by Lendal Macon took home first place for the Middle School Band Category.

and put it all together. ALSO THANKS TO OUR staff which works on this for 10 days and then has a short three days to put it all together. They process hundreds of photographs, recipes, ads, news articles and captions to make it happen. Participating this year were Brenda Torres, Rosa Nogueda Ibarra, Jorge Villalobos, Alex Medina, Jim Predmore, Chris Furguson and little old me. THE RIB COOK-OFF TOOK PLACE A WEEK EARLIER AND IS STILL JUST AS POPULAR. It holds its own place in Holtville history and has been a successful spinoff of the Carrot Festival. These days you can get some good home cooking during the Dia de Familia cooking contests that take place on Sunday in Holt Park. These are favorite recipes brought out by some of the best cooks in the Valley. Secret family recipes in some cases. But all providing a tasty treat to end the week of food. For it is the food that makes the Carrot Festival the success that it is. it starts with food, stays with food and ends with more food. You’re almost guaranteed to gain weight and get a mouthful of good eating. But watch out for some of the traditional Mexican

dishes . They will set you on fire. OUR MR. CARROT WILL ALSO BE AROUND FOR ANOTHER YEAR. The orange and green mascot of the Holtville tribune and the city has been bringing you good cheer for over 50 years. We’re proud to carry on his traditions. We hope to see all of you at the festival again next year. It can only get better and better.

You’all Come Back Soon!

THE CALEXICO BULLDOGS won first place for the High School Band Category with their large ensemble and sound. Photos by Jorge Villalobos


Kay Lownethal Named Citizen of the Year For 2013 By Chris Furguson For multiple-time nominee Kay Lowenthal, winning the Holtville Carrot Festival Citizen of the Year at the annual Awards banquet on January 31 was "very touching." "When I look back at all the people who have won before me, I'm consider myself fortunate to be among them," said Lowenthal in an exclusive interview. The award also came as a surprise to Lowenthal, who was joined at the banquet by her husband Andrew, a deputy with the Imperial County Sheriff's department. Lowenthal also has three sons and five grandchildren. This was Lowenthal's third nomination for the award, having been previously nominated in 2008 and 2009. "Mary Helen [Dollente] called me the Wednesday before

the dinner and asked me to be at the banquet. She told me that I had been nominated and I asked 'Again?'" Lowenthal is best known as a teacher of the youngest within the Carrot Capital. Lowenthal spent 38 years working for as director and teacher at both Wesley Day Care Center and Noah's Ark preschool, interacting with hundreds of Holtville families before her retirement last June. "Hundreds of children have come through my schools," added Lowenthal. "I think I'm best known for that around here." Lowenthal currently advises the current staff at Noah's Ark, who count amongst their pupils Lowenthal's grandson Seth. Lowenthal also spent her time volunteering through 4-H, the Holtville High School band, and as the founder of the

KAY LOWENTHAL RIDES in the Rabobank Wagon. As someone used to riding with kids, Lowenthal said she had fun riding as “Citizen of the Year.” Photo by Jorge Villalobos.

Holtville Police Explorers program with her husband. The Lowenthals have also revitalized the Imperial County Sheriff's Explorers program. "Holtville's a really great place," said Lowenthal. "There are a lot of things you can be involved with here along with dozens and dozens of other people! That's why it's an honor to be recognized." Lowenthal has lived in Holtville since moving from Central Texas at the age of 14. Lowenthal recently retired from Noah's Ark, but still advises the current owner of the preschool. Lowenthal also volunteers as a Sunday school teacher at Trinity Baptist Church and WOVEN, where she helps in the office and the group's boutique. One of the honors bestowed on the Citizen of the Year is a special entry in the annual Carrot Festival Parade. For Lowenthal, who is used to riding in the parade with Noah's Ark, the experience was equally as enjoyable. "It was fun," exclaimed Lowenthal. "I was planning on watching the parade from the sideline, but I got to ride on the Rabobank wagon with those beautiful horses." Lowenthal replaces Jason Turner as Citizen of the Year, who was not in attendance to hand over the winners necklace. "They read a letter from Jason Turner at the banquet and he said that winning the award inspired him to volunteer more," Lowenthal said. "That really resonates with me." Lowenthal currently plans on continuing her volunteer work for the near future.

Congratulations Holtville On Your 67th Carrot Festival!

LOWENTHAL SAID THAT she was surprised to be named the Holtville Citizen of the Year, after having been nominated two times before. Photo by Jim Predmore.

LOWENTHAL WAS THE director of Wesley Day Care Center and Noah’s Ark Preschool for 38 years, retiring last June. Lowenthal also volunteers regularly. Jim Predmore Photo.


Queen Emily Reigns Supreme Over Carrot Fest By Jim Predmore Emily Acosta proved that dreams do come true when she was crowned Holtville Carrot Festival Queen on Friday, January 31st. This was the culmination of a goal she set for herself at the age of five. In 2005, Emily ran for Carrot Festival Jr. Princess. She won that crown and set a goal for herself. Her mother, Betty Predmore, fondly recalls that conversation. "She looked up at me with those big beautiful eyes of hers and said to me in such a sincere voice, 'Mommy, I want to be Princess and I want to be Queen when I get bigger.' I just smiled at her and said, 'Okay Honey, if that's what you want.'" Emily enjoyed her time as Jr. Princess. That year, she graciously helped Turning Point serve hot soup to the carnival workers, and embraced all her Jr. Princess duties with the eagerness of a five-year-old. Betty didn't really give

much thought to what Emily had said the night she was crowned Jr. Princess until 2012, when Emily asked to run for Carrot Festival Princess. She gained ground in her quest for three titles by becoming Carrot Festival Princess that year. She took her job as Princess very seriously, serving at the Carrot Cooking Contest, the Carrot Festival events, and throughout the year at various Chamber and City functions along with riding in the Carrot Festival Parade, Brawley Cattle Call and Imperial Christmas Street of Lights Parades. She even wore her crown and sash as she modeled purses for the annual WOVEN Purse Auction Gala. It is now 2014, and Emily is a freshman at Holtville High School, which qualified her to run for Carrot Festival Queen. This gave her the opportunity to see that childhood wish come to pass. Escorted by her brother Nick, she approached the stage

that evening with the anticipation of possible becoming the first young lady in Holtville to represent her community by serving in all the categories of the Carrot Festival Court. As her name was announced as winner, she broke out in a huge smile, and her goal was realized. "I saw her sort of hold her breath and look upward for a moment when she was waiting to hear the name of the winner," says Betty. "She really wanted to be Queen!" Emily says she enjoys serving her community in this capacity and is looking towards representing the City of Holtville and the Holtville Chamber of Commerce as Carrot Festival Queen. She will again participate in the WOVEN Purse Auction and look for other ways to be of service to her community. Emily sums up being the first young lady to hold all three titles by saying this, "It is an honor, and it's pretty cool. It is an achievement for me and I hope to serve my

THIS IS THE MOMENT that a 10 year goal and dream came true as Emily is crowned Carrot Festival Queen for 2014. Photos by Jim Predmore

community well and be an inspiration to other girls."

EMILY ACOSTA BECOMES the 2014 Holtville Carrot Festival Queen as her 10 year dream to hold that title becomes reality. Emily has become the first to have been crowned Jr. Princess, Princess and now Queen.

YOUR 2014 CARROT Festival Court. Jr. Princess, Daniella Contreras, Princess, Brooke Butler, and Queen Emily Acosta. Photos by Jim Predmore


Little Chef’s Bring Out The Desserts At This Year’s Cookery Contest By Jorge Villalobos The Holtville Carrot Cookery vents list continues this past Thursday night with the final event before the big night. This time latest contest was separated in three divisions, Little Chef, Junior Chef and

Open Chef Miscellaneous category with carrot being the main theme. "The desserts are always a lot of competition," said Betty Predmore, President. Eighteen participants came down tonight, in total, spread thru

THE WINNERS OF this contest would not be able to compte in Sweepstakes this Friday, but this still made for good practice.

ought three categories with most of them being in the Little and Junior Chef categories. "More of the children are entering and we see more and more of the young children coming and entering on Monday’s and Tuesdays," said Predmore. "There’s a small rating for appearance, 30% for usage of carrots, how many carrots were used, how creative they were in the use of it and then there’s flavor and texture," said Predmore. The competition was tough, but in the end, the winners were chosen with first place going to Isle Checkta with Grannies Whoopie Pies. " I feel excellent," said Checkta who took her grandmother’s recipe and modified into whoopie pies which seemed to have won the judges over. Taking the top spot for Junior Chef is no easy task but Sidney

Monje, 13, managed to beat out the competition with her Tropical Carrot Cake. "We just took a regular carrot cake recipe and added orange zest and orange juice and made it better," said Monje who competed last year and received 2nd

year. With the growing trend, it seems that these contestants will have a tough time next year, if the number of participants keeps rising which is only good news for the people of Holtville.

THE DESSERT CATEGORY has always been tough as desserts are always a favorite. Photos by Jorge Villalobos.

The Adult Cookery Contest Came Close For Their Top Winners By Jorge Villalobos The Carrot Carnival Cookery continues its slew of cooking contests with the Adult Cooking Contest. "This is part 2 of the Carrot Festival Cooking Contest, the

first night of our adult division," said Betty Predmore, President. "We’re looking to see how creative a person can be with a carrot and how much of the recipe is comprised of the carrot," said Predmore.

ANGELA MARLOW (far right) takes first place with her Calzone dish in what was a close call for the judges.

Predmore said that they had 15 participants in total. This year’s first place winner for the Main Dish category was Angela Marlow with her dish, Calzones. "I’m always looking for innovative ways to use carrots in my cooking," said Marlow who’s been entering this contest for years. Marlow, a native of Holtville, put this dish together using sausage, carrots, onions, green olives all wrapped in a pie crust. "It’s exciting!" said Marlow who will be returning on Friday for a chance to win Sweepstakes which offers a $500 dollar prize. Taking first place in the Salad and Vegetable Category was Sandy Ranson with her Roasted Carrot Salad dish.

Congratulations For Another Great Carrot Festival!

"It was just something that I pulled together," said Ranson who was talked into competing the night before by her sisters. Ranson was not prepared for this contest and was pleasantly surprised to have won.

"Oh, it’s pretty excited winning first place for the salad," said Ranson. Both Marlow and Ranson will now be competing for sweepstakes on Friday.

SANDY RANSON (far right) WON with her Roasted Carrot Salad Dish in the veggie category. Photos by Jorge Villalobos.

Good Job On Another Carrot Festival!


Brooke Butler Is The New Carrot Fest Princess

Jr. Princess

When it came time to announce the winner of the Jr. Princess Daniella closed her eyes and her face showed just how much she wanted to become Jr. Princess, and when her name was called you could see the excitement and joy as well.

BROOKE BUTLER BECOMES a dubble crown winner as she has now become Jr. Prencess and Princess for the Carrot Festival.

Princess Brooke Butler My namd is Brooke Butler. I am 12 years old and the oldest daughter of Steve and Brandy Butler. I am currently in the seventh grade and have been homeschooled since kindergarten. I have two younger siblings Bradyn and Brielle. In my spare time I like to play the piano, sing and swim. I am looking forward to using my ticket sales to rejoin the year round swim team as soon as possible. I was the 2012 Holtville Carrot Jr. Princess and know am the 2014 Holtville Carrot Princess and I am Hopeing to become Queen in a few more years.

Brooke Butler was escorted by her Father as she prepares herself for the becoming 2014 Princess.

DANIELLA IS ESCORTED by her Father as the competition for Jr. Princess begins. Photo by Jim Predmore Immersion GATE, and currently Jr. Princess Daniella Yareli Contreras have a 4.0 GPA. I enjoy playing My mom is Claudia Meza and volleyball, hanging out with my dad Cliff Contreras, both of friends and family, and gymnasHoltville. I have a sister, Sofia, tics. When I grow up I want to go who will be one in January. I am to Yale and become an elemenin the 4th grade, in Dual tary school teacher.


The 2014 Holtville Carrot Parade Attracts Thousands of People

By Jorge Villalobos Perhaps the true icing on the carrot cake was the Annual Carrot Parade which attracted people from all over the Imperial Valley and beyond. This year, the parade featured over 100 floats, plenty of marching bands and everything a parade could ever want. "It’s all about bands, it’s all about music and it’s all about having everyone out here with us," said Mary Helen Dollente, Secretary of Chamber of Commerce, Organizer. Dollente has been in charge of putting the parade together for the past few years which, according to her is a good thing."It’s a good thing because I love the parade," said Dollente. Dollente said that this year, they had 1 hundred entries, which is less than last year’s 112. "I’m trying to get bigger and bigger every year, I was missing 3 high school bands but hopefully we’ll get em’ next year," said Dollente. The drop in entries may be in part due to technical issues, such as judging and timing itself since

the committee tries to keep the parade under two hours long (from 10am to 12pm). That being said, they still did feature quite a bit including 10 floats, 5 car clubs, a few bands and everything in between, but perhaps the most relevant given the theme was the Barbara Worth Brigadettes. "With our theme this year, The Rootin’ Tootin’ Carrot Round-Up, what better choice than the brigadettes," said Dollente who also mentioned that they were this year’s Grand Marshals. The people really seemed to respond to the parade this year as the streets were crowded along the parades route. "This festival really puts together a big crowd, I would say that easily we double the population of Holtville," said Dollente who believes that over 10,000 people showed up. Dollente is pleased with the parade this year, as she explained that she doesn’t just organize it, but she oversees it as its happening, she also makes it a point to interact with the people and the

THE HOLTVILLE CARROT parade remains one of the bigger attractions in the Imperial Valley as it brings out over 10,000 people each year. This year was no different as Mary Helen Dollente, Secretary of the Chamber of Commerce estimates over 12,000 attendees. Photo by Jorge Villalobos. School WIldcat Band Bands - Elementary people in the parade and accord1st - Calexico High School McCabe School Band ing to her, planning starts "now." Bulldog Band Bands - Middle Schools Following is the list of the Best Use of Theme 3rd - Wm. Moreno Aztec Holtville Carrot Festival Parade Highline Cooling Band Winners: Overall 2nd - Enrique Camarena Jr. Color Guard - Non-School Customs & Border Protection High School Band Pedal Power (141) Honor Guard Highline Cooling (141) 1st - Holtville Middle School Color Guard - Elementary Warriors Imaging Elementary School Band - High Schools Color Guard 2nd - Brawley Union High Color Guard - School Holtville Middle School Warriors Color Guard Drill Teams - Elementary Imagine School Drill Team Equestrian Victorian Rose Ladies Floats - Youth Organization Noah’s Ark Preschool Floats - Community Service Organization Silverado Ranch Floats-Commercial Vessey & Co., Inc. Floats - Religious Group Cornerstone Community Church Vehicles - Individual Sun Community FCU Vehicles - Miscellaneous Pedal Power Vehicles - Car Clubs Sunrunners Car Club Walking Performance - Jr. Group I.V. Lion Cheerleading Squad Walking Performance - Sr. Group Reunion Committee Members


Holtville Carrot Festival 2014

THE BARBARA WORTH Brigadettes gave the Rootin’ Hootin’ Carrot theme more relevance with their Grand Marshal status and presence.

THE BAND OF Pride was the first band to open up the parade at this year’s Carrot Parade, other bands included Calexico High School and Willie Moreno.

TAKING THE CUTE factor a few notches were these young “Peddlers” as they drove on by in their foot propelled vehicles wearing western attire.

THE IMPERIAL VALLEY Lions definitely put on a good show for the crowd which included acrobatics and a dancing lion.

REUNION COMMITEE FROM 69-70-71’s Mornin’ Mommas made their appearance as they brought some comedy to their show, as they usually do.

THE FINLEY KINDERGARTEN class came out on a, smiling, waving and wearing their cowboy and cowgirl hats for the public. Photos by Jorge Villalobos


Highlights From The Holtville Carrot Festival Parade 2014

NOAH’S ARK AND Pre-School brought out the hails bails and carrots for their floats as they waved to the crowd

CRYSTAL ALVAREZ LEAD the McCabe Middle School Band down the Carrot Parade this past Saturday, they placed various music themes.

THE CALEXICO HIGH School Marching Band came out in full force as their large ensemble played thunderously down 5th Avenue.

THE 2014 CARROT Festival Queen and her Court, Brooke Butler, Princess, Emily Acosta Queen and Daniella Contreras, Jr. Princess wave as the get their moment in the 2014 Carrot Festival Parade.

THE SUNRUNNERS CAR Club turned things up a notch as they broke a few rules and brought some smoke and noise to the parade.

THERE’S ALWAYS TIME for Zumba as these ladies break it down in the middle of the street, inviting people to join them. Photos by Jorge Villalobos.


Mayra Rodriguez Is The Sweepstakes Cooking Winner

TEN DISHES COMPETED this past Friday as the Holtville Cookery Contest came to an end, after it was all said and done, Mayra Rodriguez (2nd from right) would come out victorious with her Carrot Rosemary Focassia in what would be, a close competition. Photo from Jorge Villalobos. By Jorge Villalobos The culmination of the week long festivities within the City Hall of Holtville, aptly named Carrot Cookeries came to an end this past Friday with the Sweepstakes contest. This contest pinned five adult categories together for a shot at $500 dollars and bragging rights. "It’s the 1st and 2nd place winners in the 5 adult categories, they came out tonight to compete for the overall grand prize," said Better Predmore, President (Soroptimist) Predmore was unable to taste these dishes but she did mention that she heard the judges deliberating extensively, even asking to re-taste a few items. "I personally, tonight, have tasted the Lumpia, the 3rd place winner and it’s probably one of my favorites," said Predmore. According to Predmore, on the audience side of things, things were holding steady as it has in the past, which is a sigh of relief since the competition only had ten competitors, a relatively smaller roster than the other evenings. Competing against 10 other dishes, Mayra Rodriguez managed to take home the honors of sweepstakes with her dish Carrot Rosemary Focassia. "I like to bake a lot and I like to make breads, rustic breads,

French bread, Italian herbs I like to taste different flavors," said Rodriguez. This lead to her working with her focassia bread with carrots which she called "healthy, flavorful." "I’ve been doing focassia bread for almost 2 years because I have a business in El Centro so I make my own breads," said Rodriguez. Rodriguez explained that focassia is a bread for every occasion, with food or by itself. "I feel amazing, I feel happy, great!" said Rodriguez who’s a first time competitor at this specific event. Rodriguez said that even though she lived in Holtville, she had no idea that this contest existed. "Thank you to the City of Holtville, thanks to everybody including her friends and family, Holtville mostly," said Rodriguez who plans to return next year, to defend her title. The Soroptomist Club of Holtville along with its president, Betty Predmore would like to thank their sponsors for making this event possible. They also extend their thanks to the people of Holtville and the Imperial Valley for attenting this event which was all made possible thanks to them.

Adult Chef - Main Dish Calzones Angela Marlow - 1st Place 1 box pie crust 1 lb italian sausage 1 cup onion chopped 1/2 cup red pepper chopped 1 tsp balsamic vinegar 1 tbs fresh rosemary 1 tbs thyme 1 jar pizza sauce 2 tbs melted butter 1 clove garlic pressed 2 cups coarsely chopped carrots Brown Sausage Add onion, carrots, red pepper, vinegar, thyme, rosemary, cook for 10 minutes. Roll out pie crust into 6 inch circles. Spread with 1 tbs pizza sauce and top with carrot mixture. Press to seal. Mix melted butter and garlic. Spread melted butter on calzone. Bake at 375 for 30 minutes. Carrot Souffle Maxine Bonneau - 2nd Place 2 pounds carrots, peeled and cut into rounds 1/2 cup butter, melted (1 stick) 3 tablespoons all-purpose flour 1 teaspoon baking powder 1 cup granulated sugar 3 eggs, slightly beaten (room temperature)

1 teaspoon vanilla Powdered sugar for dusting on top Heat oven 350 lightly butte 11x7-inch baking OR 2-quart casserole dish Scrub carrots and then cut into rounds. Place in a large pot, cover carrots with water and bring to a low boil for about 2 to 25 minutes, rain and then add melted butter. Mash with a potato masher until smooth. (I used a hand held blender and pureed the carrots, leaving a few small bits.) In a small bowl whisk together flour, baking powder and sugar and then pour into carrot mixture; stir to mix well. Add eggs and vanilla and continue to stir until very well mixed. Pour into prepared baking-dish and then bake about 45 minutes, until center is firm.Sprinkle with powdered sugar if desired. *If you bake this in the deeper casserole dish, you need to cook about 10 to 15 minutes longer. * I leave the skins on the carrots to get the benefit of the good vitamins. Stuffed Chicken w/Carrot Mango Sauce Becky Miller - 3rd Place 2 cups cube stuffing 2 teaspoon dried parsley 1 teaspoon poultry seasoning 1/2 cup diced celery 2 cup carrots, cut into fine little sticks 1 cup sliced mushrooms 2 cups chopped fresh spinach 1 cup chicken broth 1/2 cup melted butter Mix all above ingredients

together and set aside. 6 chicken breasts 1 1/2 packages of bacon, thin sliced. Cut chicken breast lengthwise to form a pocket for the stuffing. Do not cut completely through. Stuff chicken breast with the above stuffing. Close and securely wrap 3 to 4 pieces of bacon around chicken. Place in baking dish and cover with foil. Bake in 350 oven for 15 minutes. Remove foil and put oven on broil. Place baking dish in the middle rack and let broil for 10 minutes or until bacon is browned. Remove from oven and let rest for 5 minutes before you slice. Slice breasts against the grain and place on platter. Serve with carrot-mango sauce. CARROT-MANGO SAUCE 1 cup Bolthouse Farms Mango Ginger and carrot juice (found at VONS) 1/2 cup cooked carrots, puree 1/2 mango, puree 1/4 teaspoon cayenne pepper 5 tablespoon sugar 1/4 cup water (save 1/4 to mix with cornstarch) 1 1/2 tablespoons cornstarch In a bowl, mix first six ingredients together and pour through strainer, into a pot. Let heat and add the water-cornstarch mixture slowly to the mixture in the pot. Cook over medium heat and stir until it thickens, about 5-8 minutes. Remove from heat and pour in a small sauce dish.

ANGELA MARLOW’S CALZONES took the top prize for the Adult Cheft Division at this year’s Holtville’s Cookery Contest which was held thru ought the week. Photo by Jorge Villalobos


Adult and Kids Recipes for the 2014 Holtville Cookery Contest Adult-Salad / Vegetable Roasted Carrot Salad Sandra Ranson - 1st Place 2lbs. Carrots, peeled and thinly sliced 1/2 cup slivered almonds 2 cloves garlic, minced 1/4 cup extra-virgin olive oil salt and pepper to taste 1 teaspoon honey 1 tablespoon cider vinegar 1/2 cup dried cranberries 4 oz. bleu cheese 3 cups arugula Preheat oven to 400° F Combine the carrots, almonds and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread out onto ungreased baking sheet. Bake the carrots, almonds and garlic in the preheated oven until soft and the edges turn golden brown, about 30 minutes. Remove and cool to room temperature. When cool, return the carrots to mixing bowl and drizzle with the honey and vinegar; toss until well coated. Add the cranberries, bleu cheese and arugula and gently toss until well coated. MORE Carrot, Beet & Ginger Salad Dayna Riley - 2nd Place 5 tbsp fresh grated ginger 2 tbsp rice vinegar zest & juice of 1 lemon & 1 lime 1 small diced red onion 2 tsp cumin 3 tbsp chopped fresh cilantro 3 tsp chopped fresh mint salt and pepper to taste 1/2 c. olive oil 1 lb. beets, grated 1 lb. carrots, grated 1 small green apple, grated 2 scallions - scallions and sesame seeds garnish Whisk together ginger, vinegar, citrus, onion, spices, herbs, and oil. Drizzle on carrots, beets, and apple. Refrigerate at least 1 hour before serving. Garnish with scallions and sesame seeds before serving. Honey Pineapple Carrot Salad Maxine Bonneau - 3rd Place 1 - 20 oz can crushed pineapple 2 packages (3 oz. each) lemon gelatin 1/4 cup honey 2 tablespoons honey 2 tablespoons orange juice concentrate, undilute 1 cups grated carrots 1/2 pint whipping cream or 1 1/2 cups defrosted frozen whipped topping 1/2 cup chopped walnuts 1/3 cup sweetened coconuts flakes Drain liquid from canned pineapple into measuring cup and add enough water to make 1 1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice and orange juice concentrate. Pour into a medium bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip cream until soft peaks form. Blend pineapple, carrots, nuts, coconut and whipped cream (or defrosted frozen whipped topping.) Pour into a 9 x 9 inch pan and refrigerate until firm. Junior Chef - Miscellaneous Carrot Cake Granola Bites Cheyenne Villanueva - 1st Place 3/4 cup, packed carrots shredded 3 tbl honey 3/4 cup peanut butter 1 1/2 cup old fashioned oats 1/4 tsp cinnamon 1 tbl chia seeds In a large bowl, mix together the oats and chia seeds. Stir in peanut butter, honey and cinnamon until well combined. Stir in grated shredded carrots. Using a small cookie scoop (can use regular spoon) scoop about 2 tbl of mixture for each bite. Roll into a roll. Refrigerate 1 hour and serve. Store in an air tight container. Summer Salad With Cilantro Lime Dressing

Haley Toth - 2nd Place Small pkg of grape tomatoeshalved 1/2 yellow bell pepper - diced 1/2 red bell pepper - diced 1/2 green bell pepper - diced 1 can kidney beans - drained 1/2 small onion - diced 1 cup shredded carrots 1 bag frozen corn sm bag cooked noodles 1 bottle cilantro caesar dressing salt 1 lemon squeezed Carrot Zucchini Saute Cheyenne Ward - 3rd Place 1 pound carrots, cut into 1-inch julienne strips 1 tablespoon olive oil 3/4 pound zucchini, cut into 2 inch julienne strips 1 tablespoon balsamic vinegar 1/2 teaspoon italian seasoning 1/2 teaspoon salt In large nonstick skillet saute. Carrots in oil for 10 minutes. Add zucchini, saute 10 minutes longer or until vegetables are crisp tender. Sprinkle with vinegar, italian seasoning and salt, toss. 4 to 6 servings. Jr. Chef Main Course

Rabbit Food Hunter Toth - 1st Place 1 lb. ground beef 1 cup chopped onion 1 clove minced garlic 1 1/2 tsp salt 1/4 tsp pepper 1/2 tsp cumino 1 tsp garlic salt 1 tsp chili powder 5 cups sliced zucchini 1 bag frozen corn 2 cups shredded carrots 1 15oz. can stewed tomatoes 2 tbs dried parsley 2 cups rice Saute beef, onion and garlic in skillet. Add remaining ingredients. Cover and simmer 10-15 minutes until veggies are tender. serve over rice. Enjoy!! Chicken Carrot Tortilla Bake Cheyenne Villanueva - 2nd Place 10 3/4 ounce can cream of chicken soup 1 10 ounce can diced tomatoes w/green chili’s, undrained 12 6 or 7 in corn tortillas, cut into thin bite sized strips 3 cups cubed cooked chicken

Carrot Festival 2014!

(about 1 lb.) 3 cup pan boiled carrots, cut into cubes 1 cup shredded cheese. Preheat oven to 350. In a medium bowl combine soup and tomatoes, set aside. Sprinkle 13 of the tortilla strips over the bottom of an ungreased 3 quart baking dish. Layer 1/2 of the chicken over the tortilla strips. Spoon half of the soup mixture evenly over the top. Add 1/2 of the carrots over that. Repeat layers. Sprinkle with remaining tortilla strips. Bake covered about 40 minutes or until bubbly. Uncover, sprinkle with cheese. Bake about 5 minutes more or until cheese is melted. Chicken Pot Mini Pies Victoria Camacho - 3rd Place 2 pk pie dough 2 tbsp butter 1 onion diced 1 garlic dove minced 3 tbs flour 1 c. chicken stock 1/2 c. heavy cream 1 chicken breast picked 2 tbs celery finely chopped 1 c. carrots diced

1/4 c. peas frozen thawed Breading Deep fried crust flour dusting 1 egg beaten veg. oil for frying Heat in large pot over medium high add butter saute the onions and garlic over medium heat until tender about four minutes. Salt and pepper to taste. Whisk in the flour and cook for another minute. Add the chicken stock and the heavy cream and simmer until sightly thick about 8 to 10 minutes. Fold in the chicken peas and carrot and bring back up to a simmer. Remove from the heat and left cool. Refrigerate until totally chilled about 2 hours. Breading: Choose either - deep fried crust lay cut the pie shell on counter dusted with flour. Use a 3 inch cookie cutter to cut. Place 1 heaping tbsp potpie mix. Fold into half moon and cut edge. Add to oil 3-4 minutes until pastry is golden brown.


Little Chef Recipes Offer A Chance For Families To Cook Together Little Chef - Main Course Spaghetti With A Carrot Kick Alexis Piper - 1st Place 1/2 lbs ground hamburger 1/2 lbs italian sausage 2 cups carrots chopped 1/2 onion chopped 2 cloves garlic pressed 1 jar spaghetti sauce

8 oz. spaghetti noodles Combine hamburger and sausage in a saucepan. Cook over medium heat. When meat is almost brown add carrots, onion,and garlic. Continue cooking until fully browned. Place meat mix in a strainer and lightly rinse. Return to pan. Add

sauce and simmer over low heat. Boil water in a pot. Add noodles. Cook noodles until tender. Serve meat sauce over noodles. Broccoli and Carrot Treats Jacob Vargas - 2nd Place 1 cup minute rice 1 cup chicken b roth 1 pkg. (10 oz.) frozen chopped broccoli-thawed

JOHN CHAMBERS, JACOB Vargas and Alexis Piper stand with their ribbons and tickets for the Carrot Carnival after their dishes won in the Little Chef's main course division on Monday. Photos by Jim Predmore

1 cup shredded cheese 1 cup grated carrots 1/4 cup ranch dressing 2 eggs lightly beaten Preheat over to 350. Prepare rice as directed on package, substituting broth for water. Pace cooked rice in large bowl, cool slightly. Stir in remaining ingredients . Spoon mixture into greased muffin tin. Bake 20 minutes or until lightly browned. Eat, Eat, Eat! Carrot Rolls John Chambers - 3rd Place Bread Carrots Cucumber Avocado Spicy Sprouts Thousand Island Dressing Peel and then cut carrots into long strips. Boil carrots for 1 1/2 minutes or until just tender. Peel and then cut cucumbers in long strips. Peel and cut avocado into long strips.Cut the crust off of the bread. Roll the bread thin with a rolling pin.Spread the dressing on the bread, and five carrot strips, two cucumbers, one avocado, and some sprouts. Roll the bread up and enjoy. If you like, you can dip in soy sauce.

Little Chef Miscellaneous

67th Annual Carrot Festival!

Carrot Cruncher Alexis Piper - 1st Place 2 cups shredded carrots 1/3 cups craisins plumped 8 oz. crushed pineapple drained 1/4 cup vanilla yogurt 1 tbs sour cream 1/4 tsp cinnamon 1/4 tsp ginger Crackers Combine all ingredients Serve over crackers. Carrot - Date Coffee Cake Rachel Chambers - 2nd Place 3 cups flour 1 cup sugar 1 1/2 tbsp. baking powder 1 tsp salt 2 beaten eggs 1 1/2 cups buttermilk 1 cup cooking oil 1 cup snipped pitted whole dates 3 cups carrots (1 c. finely shredded and 2 cups grate) For Topping 1 cup brown sugar 1/4 cup flour 1 tsp. ground cinnamon 6 tbsp. butter or margarine 1 cup chopped walnuts In a bowl combine the flour, sugar, baking powder and salt. Make a well in the center. In another bowl combine egg, milk, oil, dates and carrots. Add all at once to flour mixture. Stir in until just mixed. Spread evenly into a greased 11x7x 1/2 inch baking pan. In a bowl combine brown sugar,flour, cinnamon, cut in margarine or butter til crumbly. Stir in nuts. Sprinkle over batter in the pan. Bake 375 oven about 30 minutes or tilt a booth pick inserted near the center comes out clean. Serve warm. Add butter if desired.

Spaghetti With A Carrot Kick

Carrot Rolls

SOME OF THE BEAUTIFUL BAKED GOOS ON DISPLAY during the dessert p[ortion of the program Wednesday, Feb. 5th night at the Civic Center. Photos by Jim Predmore.


Adult Chefs Offer Taste Treats To Cooking Contest Fans Adult Chef Appetizer Lumpia Becky Miller - 1st Place 1 lb hamburger 1 teaspoon onion powder 2 cups shredded carrots 2 teaspoons of fresh ginger, finely chopped 1/4 cup green onion, sliced fine 1 lb pork sausage 1 teaspoon garlic powder 2 cups thinly sliced cabbage 1 small can water chestnuts, chopped 1 tablespoons low sodium soy sauce 1 package of Lumpia Wrappers or Spring Roll Pastry (I get mine at an Asian Market in San Diego) Water (for sealing wrappers) Vegetable Oil (for frying) Cook hamburger and sausage together. Drain excess grease from meat mixture. Add onion, powder, garlic powder, cabbage, carrots and soy sauce. Cook until cabbage begins to wilt. Remove from heat and let cool. Once cooled add remaining ingredients and mix thoroughly. Separate wrappers. Following wrapper package, add 2 tablespoons of mixture and begin rolling. To seal, add water to the wrapper. Heat oil in cast iron skillet or deep fryer, and fry until golden brown. Remove and stand upright to drain off any excess oil. Serve with Sweet and Sour Sauce or Soy Sauce Mixture. Lumpia can be make ahead of time and frozen for future use. Freeze first on cookie sheet then store in freezer bags. Freezes good for 4 months SWEET AND SOUR SAUCE 1 cup water 1/4 cup sugar 1/2 cup ketchup 1/3 cup distilled white vinegar 1 1/2 teaspoons soy sauce 2 tablespoons cornstarch 1/2 teaspoon red pepper flakes (opt.) 1 teaspoon cayenne pepper hot sauce (opt) Stir water, sugar, ketchup, vinegar and soy sauce together in a saucepan over medium heat. Remove 1/4 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the pan to a boil, stir the cornstarch mixture into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using. SOY SAUCE MIXTURE 1/2 cup low sodium soy sauce 1 tablespoon Sriracha Hot Chili Sauce 2 tablespoon water 3 tablespoons finely chopped green onion 4 yellow picked chilies 2 teaspoons picked juice from chilies 3 pods Chili Arbol Entero, break in half Make a day or two ahead of time. Mix all ingredients together in glass jar. If not hot enough for you, you can add more ingredients to your liking. Refrigerate left over sauce. Add more chilies, sriracha and pods if you like it hot, hot.

Carrot Bean Dip Kimberly Anzures - 2nd Place 2 cans pinto beans mashed 2 cups freshly mashed avocado 1 16 oz. sour cream 1 jar salsa 1 1/2 cups shredded lettuce 2 cups carrots grated 1 bundle green onion slices 2 tomatoes chopped. Chips to

serve Mix together lettuce, carrots, green onion, tomatoes. Layer a bowl with beans followed by avocado then sour cream then salsa. Top with veggies. Serve with chips.

Bacon Wrapped Cream Cheese & Carrot Stuffed Chilies Bill Livsey - 3rd Place Anaheim Chili Peppers 1- 8 oz package cream cheese 1 cup carrots 2-3 tbsp salsa Bacon Preheat oven to 425. In bowl combine cream cheese, salsa, salt, pepper and carrots mix well and set aside. Cut stem off pepper and discard seeds. Cut pepper length wise. Fill hollowed out sides with mixture. Wrap entire pepper with bacon. Place on baking rack inside pan and bake 25-30 minutes until bacon has browned.

PEOPLE WERE ABLE to taste the same foods the judges had tasted during the competition. This gave a chance for the chefs themselves to taste their competitors dishes and if need be, to go back to the drawing board and gather further inspiration for a stronger dish next year. Photo by Jorge Villalobos

For More Recipes, Please See The Main News Section of the Tribune




Little Chef Dessert Division Recipes Little Chef - Dessert Granny’s Carrot Whoopie Pies Aislee Trachta - 1st Place Whoopie Pie 2 cups flour 2 tsp baking soda 1 tsp salt 2 cups sugar 1 1/2 cups oil 1 tsp vanilla 4 eggs 3 cups finely shredded Grimmway Farms Whole Carrots. Mix together dry ingredients and set aside. Mix together sugar oil and vanilla then add eggs one at a time, mix until cream. Add dry ingredients to wet ingredients and mix. Slowly add shredded carrots until mixed well. Ladle 1/8 cup of mix to whoopie pie pan and bake at 350 for 10 minutes. Let cool for 10 minutes in pan and then place on parchment paper. Frosting: 1- 8 ounce package cream cheese 1 cub (1/2 cup ) softened butter 1 tsp. vanilla 1 box powdered sugar Mix together until creamy. Spread

frosting mix on one whoopie pie, then place a second whoopie pie on top. Chill before serving with a smile! Carrot Cake Sandwich Cookies w/Cream Cheese Filling Colt Britschgi - 2nd Place Ingredients: 1 C unsalted butter, room temp 3/4 C packed dark brown sugar 3/4 C granulated sugar 2 large eggs, room temp 1 1/2 tsp pure vanilla extract 2 C all purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp tsp salt 1 1/2 tsp cinnamon 1/2 tsp freshly ground nutmeg 1/2 tsp ground ginger 2 C old fashioned oats 1 C carrots *1 raisins *1/2 chopped walnuts Directions: Line two baking sheets with parchment paper, or spray pans with cooking spray. In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3-4

67th Carrot Festival!

min. in a stand mixer) Add eggs and vanilla and beat on medium until well combined. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger, whisk to combine. Gradually add flour mixture to butter mixture, mix on low until just combined. Do not over mix. Mix in oats, carrots, raisins and walnuts (if using). Chill dough for at least an hour. Preheat oven to 35o degrees. Shape tablespoon of dough into balls and place on prepared baking sheets, spacing 2 inches apart. Bake until browned and crispy around the edges. 12 to 15 minutes rotating halfway through. Transfer to a wire rack to cool. CREAM CHEESE FROSTING Ingredients: 2 sticks of butter, room temp 8 cups powder sugar 16 oz. cream cheese, room temp 1 splash vanilla extract Combine butter, and cheese in mixing bowl and mix on med. While mixing at low speed, add sugar. Once combined add a splash of vanilla. Frost Carrot Cake Parfait Dominic Dollente - 3rd Place 2 cups flour 2 cups sugar 1 tsp salt 1 tsp baking soda 2 1/2 tsp cinnamon 1/2 tsp nutmeg 4 large eggs 1/4 c. coconut oil 1/2 c. vegetable oil 2 tsp vanilla extract 1 can crushed pineapple drained 1 cup pecans Preheat oven to 325. Spray 2 9” cake pans with non stick spray, mix first six ingredients, add eggs one by one and continue mixing as you add all other ingredients. Pour into the two pans and bake for 32 minutes. Mousse 8 oz. cream cheese 1/3 cup orange juice 2 cuties, juiced 3/4 C. powdered sugar whipped cream Beat cream cheese until whipped. Beat in orange juice and powdered sugar. Fold in whipped cream. Layer cake and mousse top with toasted carrot coconut. Jr. Chef - Dessert Tropical Carrot Cake Sydney Mange - 1st Place 2 c. all purpose flour 2 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 3 eggs 3/4 c. oil 3/4 c. buttermilk 2 c. sugar 1/2 tsp vanilla 1 small can crushed pineapple well drained 1 2/2 tsp vanilla 1 small crushed pineapple well drained 2 1/2 grated carrots 3 1/2 oz. coconut 1 c. chopped nuts 1/2 tsp orange zest Sift dry ingredients together. Beat eggs; add oil, buttermilk, sugar and vanilla; mix thoroughly. Add dry ingredients and mix well. Stir in orange zest, pineapple, carrots, nuts and coconut. Pour into greased and floured 3 eight round inch pans. Bake at 350 for 30-35 minutes. Frosting: 1 package cream cheese 1 cup white sugar

1/8 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups heavy whipping cream 1 tsp orange zest 1 tsp orange juice In a small bowl beat whipping cream until stiff peal form. In a large bowl combined cream cheese, sugar, salt, orange zest, orange juice, and vanilla. Beat until smoother, then fold in whipped cream Carrot Cupcakes w/White Chocolate Cream Cheese Icing Cheyenne Ward - 2nd Place Cream Cheese Icing: 2 ounces white chocolate (8 oz.) package cream cheese, softened 1/2 cup unsalted butter, softened 1 teaspoon vanilla extract 4 cups confectioners sugar 2 tablespoons heavy cream Directions: (Icing) In small saucepan, melt white chocolate over low heat. Stir until smoother, and allow to cool to room temperature. In a bowl beat together the cream cheese and batter until smoother. Mix in white chocolate, 1 teaspoon vanilla. Gradually beat in the confectioner’s sugar until the mixture is fluffy. Mix in heavy cream. Carrot Cupcake Mix: 2 eggs lightly beaten 1 1/8 cups white sugar 1/3 cup brown sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 cups shredded carrots 1/2 cup crushed pineapple 1 1/2 cup all purpose flour 1 1/4 teaspooon baking soda 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 cup chopped nuts Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in car-

rots and pineapple. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Put in 1/2 cup walnuts. Transfer to the prepared muffin cups. Bake 25 minutes in a preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool compltely on wire racks before topping with the icing and sprinkling with remaining walnuts. Oh So Good Brown Sugar Carrot Cheesecake Cheyenne Villanueva - 3rd Place Crust: 2 cups crushed cinnamon graham crackers 1/2 cup melted butter Filling 3 8 oz. pkgs cream cheese 15 oz. carrot puree 2 eggs 1/4 c. sour cream 1 1/4 c. sugar 1/4 cup packed brown sugar 1/2 tsp cinnamon 1/8 tsp ground nutmeg 1/8 tsp cloves 3 tbl flour 1 tsp vanilla Topping: 1 c. brown sugar 1/2 c. chopped pecans 1/2 stick butter 1/2 c. flour Preheat oven to 350. For crust combine crushed graham crackers with melted butter and press into the bottom of 9 inch spring form pan. Filling: beat the cream cheese until creamy. Add carrots, eggs, sour cream, sugar and spices. Beat until combined. Then add the flour and vanilla - beat. Pour into pan over crust. Bake 15 minutes. In medium bowl combine ingredients for topping and put in the butter. Sprinkle over cake and bake for 45 minutes.

For More Recipes, Please See The Main News Section of the Tribune



15th Annual Carrot Festival Races Attracts Big Crowd

THE CARROT OPEN 5k was the most popular race at this year’s races with applicants of all ages partaking.

SARAH STRONG WAS cheerful as she came in first place for females, after not having planned to compete.

DAVID WELLS CAME in 1st place for the male division of the 5k walk which was also the first race of the morning.

By Jorge Villalobos The Carrot Festival is in full swing in Holtville and that means, that before the parade comes, a 5k must be had. The 15th Annual Carrot Festival Races was held this past Saturday, races began at 7 a.m. and featured 6 races in total. "This is our Annual Carrot Festival, fun run," said Gerardo Lara, Organizer. The fun run included the 5kRace-Walk, Open 5k, 8 and Under ¼ mile, 12 and Under ½ mile, Open Mile and the Carrot Relay Mile. "Pre-registered, we had over a hundred runners and we registered an additional 40 to 50 runners," said Lara. "This has been going on for 60 years," said Lara who mentioned that it began with Gary Russ which was then taken over by David Strong and now Lara is keeping the running tradition alive. The Open 5k race, remains, by far, the most popular race, according to Lara as runners from all ages have joined this race with its winner, Fernando Leon. "I ran this my freshman and softmore year, I did okay but it’s good to have won it," said Leon who hails from El Centro. Leon won the race with the time of 18:33. "It’s a good time considering I’m off running season, I’m pretty proud of it," said Leon who’s an avid runner who usually comes out to this 5k when he’s able. On the women’s side of the 5k, the first female to win the race was Sarah Strong. "I feel really good, I came out and I was going to be pushing the stroller with my husband, but then he said ‘you run a head you’re having a good race’ so he pushed the stroller and I just got to run as fast as I wanted" said Strong. Strong, who came in at 22:47, is currently training to run half marathons and since her husband is from Holtville, decided to partake in this event as she has been for the past few years. This marked a certainly big, start to a stellar day in Holtville as the Parade was soon to follow.

THE WEATHER WAS perfect for running, cool but not too cold and the breeze was agreeable for most runners.

KIDS WERE ENCOURAGED to participate as separated races were designated just for them.

TANYA CABRERA, HAS added jogging to her weight loss regimen and has seen results. Photos by Jorge Villalobos


Holtville High School Holds Art Show During Carrot Festival

THE CARROT OPEN 5k was the most popular race at this year’s races with applicants of all ages partaking.

SARAH STRONG WAS cheerful as she came in first place for females, after not having planned to compete.

DAVID WELLS CAME in 1st place for the male division of the 5k walk which was also the first race of the morning.

By Jorge Villalobos The Carrot Festival has a lot to offer this year around, one of these things is the art show which was held in the city hall building amongst the booths. "Every year, during the Carrot Carnival on the Saturday we just display the art work at the high school," said Alfredo Guzman, Art Teacher. The art exhibit was comprised of mainly, charcoal, pastel, colored pencil, pencil and a few other types. "It’s primarily high school work," said Guzman who hand picked the pieces which were presented. Guzman doesn’t judge these works though, as some pieces have won an award, he looks to someone in the community with art experience to do the judging. "It’s usually somebody from IVC, I found a former student who won the Simon Silva Art Scholarship and he happened to be around," said Guzman about this year’s judge. According to Guzman, this is something you can put on your transcript. This year’s gallery was mostly populated by Arturo Ledesma who also accumulated a few awards. "He’s very good, it wasn’t democratic, it was just whatever work was well done I put on the piles for the show and he produced a lot of very good work," said Guzman. After the parade, the masses there moved north towards the carnival and the exhibits. "I thought it was great, I wish I could actually draw and stuff, so this is really amazing to see what people can do, " said Wong who came into the exhibit donning half of her marching uniform from Calexico. Wong was really captured by the abstract pieces of work within the gallery. " I just wanted to show the community what my students are doing," said Guzman.

THE WEATHER WAS perfect for running, cool but not too cold and the breeze was agreeable for most runners.

KIDS WERE ENCOURAGED to participate as separated races were designated just for them.

TANYA CABRERA, HAS added jogging to her weight loss regimen and has seen results. Photos by Jorge Villalobos