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Discover the heartbeat of Hanford in this packed episode featuring a candid conversation with local entrepreneur Kayla Houk, who shares the remarkable journey of Off the Vine Restaurant from pandemic-born charcuterie delivery service to downtown dining destination.

When COVID-19 shut down the culinary world, chef Kayla returned to Hanford and launched a charcuterie box delivery service that quickly grew from 3-10 boxes weekly to 30 boxes daily. This success propelled her to open Off the Vine's first location during the pandemic, despite all the challenges of social distancing requirements and takeout-only service. Now, the restaurant has relocated to a prime downtown spot (formerly Fatte Albert's Pizza), expanding from 20 to 80 seats while maintaining their commitment to scratch-made, locally-sourced food.

What makes Off the Vine special? "We literally live in the hottest spot of the valley where we get fresh peaches, strawberries—anything you can think of is grown here. Why wouldn't we use it?" Kayla explains. This farm-to-table philosophy extends to everything they serve, from their popular Smoked Bird sandwich (house-braised turkey, caramelized onions, smoked gouda, and garlic aioli on sourdough baguette) to their daily-made dressings sweetened with local honey instead of artificial sugars.

The episode also delivers crucial community updates: Hanford has been recognized as one of California's fastest-growing cities with a population now exceeding 61,000; three new murals have been approved for downtown; and the City Council has voted to let residents decide on a transient occupancy tax increase in November. Sports enthusiasts will appreciate comprehensive coverage of local championships, with Hanford West Softball claiming the Tri-County Kings League title with a perfect 8-0 record and Sierra Pacific Baseball securing their own league championship.

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