- So you gonna shah-gel it, or?

- Well, I will.

Do you wanna help?

- Sure.

(both laughing) So much of what we learn in the kitchen comes from the women who raised us.

And like many of the people I've visited so far this season, it's not from the exact measurements, but through doing.

I really lead with my nose.

My nose tells me what's good.

And this smells really good.

That's the perfect bite right there.

Hi, I'm Julianne, but you can call me Jul.

And this is Jul's Armenian kitchen.

The recipes of my childhood are beginning to fade with time, so I'm on a mission to learn the secrets and stories behind great Armenian home cooking, the way it's always been passed down, in family kitchens right here in the Central Valley.

I'll learn how these proud Armenian families built their version of the American Dream in ways you won't find written down anywhere else.

And I'll be stepping right into their kitchens to see how it's really done.

There'll be great food and a few unexpected moments along the way.

We are gonna have a delicious time.

- [Narrator] Production funding for Jul's Armenian Kitchen is provided by Fowler Packing Company.

Three generations of family farming in California Central Valley, bringing Peelz Citrus and Samsons Grapes to families nationwide.

More information@fowlerpacking.com.

Ohanyan's of Fresno.

For more than 40 years, Ohanyan's has preserved Armenian culinary traditions through handcrafted products, rooted in heritage, quality and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit ohanyans.com.

(upbeat music) - I arrived with hugs, a little something sweet for my hostess and a lot of excitement because today we're making cabbage dolma.

Dolma is one of those dishes you'll find across so many cultures, each with their own versions on how to make it.

Some are wrapped in grape leaves, some in cabbage, and today we're making the Armenian version Agnes learned from her mom and this felt like the perfect home to make it in because my hostess comes from a family whose breads and crackers have been shared at tables far beyond the Central Valley.

Today I'm cooking with Agnes Saghatelian, the third generation president of Valley Lahvosh, and over a hundred year old Armenian bakery based in downtown Fresno.

You may know her family from their peda bread and those famous heart-shaped crackers.

But today it only felt right that we made something close to home and even closer to the heart.

Alright, tell me how to make your mom's cabbage dolma.

- Okay, so- - All right.

- This is a recipe that we've been using for years and years and years.

I inherited it from my mom.

And so the meat mixture is, is really kind of the star of everything.

And you can use this meat mixture for things like vegetables or with grape leaves.

And I'm using cabbage.

- Yes.

- It'll be cabbage dolma today.

- So- - And I've never worked with cabbage.

- Okay.

Okay.

- And I've always wanted to learn what to do with cabbage.

- Yeah.

- So thank you.

- You're welcome.

- Okay.

- You're welcome.

- All right.

Break it down.

So break it down - So we'll start with our meat.

I use half ground lamb and then half ground sirloin.

- So good.

- Yeah.

Yeah.

So I get the meat and then I just drop it into the bowl after washing my hands.

- Very good, very good.

- Yeah.

So that's the ground lamb.

This is the ground sirloin.

- And did your mom also use half and half mixture?

- She did, yes.

She did.

Yeah.

- I'm really excited to talk more about her as today goes on.

- Oh, definitely.

- The amazing, lovely Janet Saghatelian.

- Yeah.

Yeah.

- Alright.

- I'm very, very grateful to have the recipe and whenever I cook this, you know, and my kitchen smells like her kitchen, it just brings back really great memories.

- Yes.

Yeah.

- Before I start with the other ingredients, I am gonna put the cabbage into the pot.

- Oh, okay.

- [Agnes] So they can start to cook and start to boil.

- Okay.

- Alright.

So what I've done is I take two heads of cabbage, I wash them, and then I core out the center part.

So I just cut around that center core and then I pull that out.

- Oh.

- Yeah.

So I leave that out and I do that with both of them.

So I just cut around the core.

Okay.

Take out that piece.

- All Right.

- And then, so you're left with like, you know, an opening here, which helps the water go in and soften up the cabbage.

- Okay.

- Yeah.

So I'll put one into one boiling pot of water.

- I don't know why, but in my mind I thought you had to separate the leaves and then put it in, but tells you the extent of my cabbage knowledge.

- So yeah, I get the water boiling ahead of time and it really doesn't take that long for those to soften up.

- Okay.

Like maybe 10 minutes or so?

- Yeah.

- Okay.

- Yeah.

So we'll check that in a little bit.

So then once I put the meat in, I've measured everything out.

So it calls for, the recipe in the book calls for a handful.

So everything was measured rather than like a cup or a half a cup?

- Yes.

- It was a handful.

So that's a handful of fine bulgur.

- Okay.

And it looks like half a cup, third a cup.

Okay.

- So pour that in.

And then the same thing with some white rice.

- Okay.

A handful.

- A handful of white rice and drop that in.

And then one whole onion, finely chopped or even maybe grated.

So it's really, really fine.

Not too chunky.

- Right.

You don't wanna have a bunch of chunks in your dough.

- No.

- So drop in the onion.

- Very nice.

- And then some fresh chopped basil.

- Oh.

And it just smells so, so good.

So that's the, yeah.

So dropped in the fresh, chopped basil, chopped up fine.

And then chopped, flat leaf parsley.

- Okay.

- Yes.

So I've got some flat leaf parsley and then we used some seasonings.

And mom always used seasoned pepper and seasoned salt.

That was always like a staple in our house.

- Mine too, growing up.

- Yeah, yeah, yeah.

So good old Lawry seasoned pepper.

- Yep.

Yep.

- So she would always say generously seasoned.

So I do.

So there's the pepper and then Lawry season salt.

- Would she make this just for special occasions or kind of anytime?

- You know, she would really, she would make anytime she was craving it.

- Oh, okay.

- Well that works.

For special occasions.

And then also sometimes she would just be craving some dolma and so she would make it and we would make it both with the cabbage and the grape leaves.

So that was always fun.

Whenever we made it with the grape leaves, she taught me how to, to rinse 'em out, you know, because sometimes they can be kind of salty.

- [Jul] Yeah.

And so we would sit at the table and roll the (speaking foreign language), the grape leaves like that.

So yeah.

So anytime she got a craving, so that is for the seasoning.

So, and then a dash of cayenne pepper.

- Yeah.

- To give it a little, she would say make it a little gdzu, which is like spicy hot.

- Oh, okay.

- Not necessarily temperature hot, but a couple dashes.

So I think, I'm trying not to do too much.

I'll do one.

Oh, okay.

- Did she speak Armenian a lot?

- She spoke beautiful Armenian.

So she spoke Armenian to her siblings.

- Ah.

- I don't know how to speak.

- I don't either.

- She didn't speak it, like my uncles and aunts didn't really speak it to their kids.

You know what I mean, being one, my mom didn't speak it to me, but they spoke beautiful Armenian.

So she would kind of interject Armenian words.

- Words here and there- - Into things that, you know, whether she was cooking or talking.

Okay.

So then one egg beaten Goes in.

So crack the egg.

- Huh.

I don't think I've seen an egg in dolma before.

Secret ingredient.

- Yeah.

So we do the egg.

Pour that in.

- Interesting.

- So then we put in tomato sauce.

So put in some into the mixture and then we'll put in a little bit more when we do the broth- - On the topping?

Oh, for the broth.

Yeah.

- Yeah.

So good old fashioned church key.

Is that what they call these?

- I don't think I've seen one of those in a while actually.

- Yeah.

Yeah.

So let's see.

Church key.

So I pour a little bit of this.

- Lovely.

- Okay.

- It's kind of giving meatloaf in a way, right?

- A little bit.

Yeah.

Yeah.

So, and usually at this point then I check the book to make sure that I've got all the ingredients, 'cause I never want to forget anything.

And so this is the cookbook that I use.

So when my mom, she created this cookbook for me when I got married.

And so it's a lot of different family recipes.

And so I'm very, very grateful to have this recipe.

So I just go through everything, got everything in there.

- I love an old cookbook and seeing Agnes's face light up as she shared something so dear to her and seeing the notes left by her mom.

Well this reminded me that even recipes can carry so much of a person.

Yeah.

I love this tagline.

Heirloom recipes for a delicious start to their married life.

- Yeah.

- That's great.

- Yeah.

- Oh, your mom was poetic.

- Yeah.

I'm so happy to have all these recipes now.

- I would think so.

- Yeah.

- Wow.

This is awesome.

- So now all the ingredients are in and now is when we mix everything.

- Okay.

- Yeah.

And so my mom would always say, now we need to shah-gel.

So again, in those Armenian words that just mix it all together.

So just get our hands dirty, just mix it all up.

And then after that, then we'll be ready to check the cabbage and see if it's soft enough to roll.

So are you gonna shah-gel it or- - Well, I will, you wanna help?

- Sure.

(both laughing) - Okay.

You can help.

Yeah, we both can.

You know, it's like an experience, so- - So before we mix- - Yes.

- I know we were chatting a little bit and you told me this word that your mom uses.

- Yes.

- In fact, my mom would say kakkel, which was to ruin it.

But I think it's probably, now I'm thinking it's probably kakkel, I, and I don't know what, I'm sorry if I've said something horribly offensive on the TV, but she said Kids don't kakkel it.

Don't kakkel it.

- Oh, interesting.

- Because I know that, I knew that as a child that meant don't mess it up.

- I see.

Okay.

So anyway, but we're not gonna shah-gel it, not kakkel it.

- Yes.

Yes.

We are going to mess it up.

Mess it up.

Yeah.

- Alright, so who's gonna do it?

You or me?

- Okay.

Well?

- You want me to dive in?

- I want you to- - Okay.

Alright.

- So yeah, because that way you'll know how to do it when you make this on your own.

- All right.

Okay.

Here I go.

- So yes, you just squeeze and just keep squeezing and turning it and mixing it.

- Okay.

Squeeze, turn.

- Yep.

So all the ingredients get mixed together.

(upbeat music) - Thank you for encouraging me.

How does this look?

Is it shah-gelled enough?

- I think it is.

It looks fantastic.

- It smells divine.

I want to eat it.

- Yeah.

- Okay.

- You did great.

- There it is.

Okay.

- Yes.

Wonderful.

- Wonderful.

- Okay.

I'm gonna give my hands a wash.

Okay.

Or am I doing more shah-gelling?

- No, we're not doing more shah-gelling.

We will get our hands dirty when we start rolling the cabbage, but for now you're good.

- All right, sounds good.

- Okay.

- Okay, here I go.

Alright.

Now that my hands were clean, the cabbage had softened enough for Agnes to pull off the larger leaves and line the bottom of the pot, which helps keep the dolma off from burning as it cooks.

For the filling, Agnes mixed ground sirloin and lamb with rice, bulgur, onion, fresh herbs, seasoning, tomato sauce, and one beaten egg to bring everything together.

Then it was time to roll.

Agnes trimmed the thick stem, added the filling, tucked in the sides and rolled each one nice and snug.

Oh, it looks, so you make it look so easy.

Can I try one?

- Of course.

Of course.

And then- - That looks great.

Then we'll start a row and we start a row going one direction, and then we'll put it in another row going the other direction.

- Okay.

Crisscross, you don't stop.

Okay.

So here we go.

I don't know what that was.

Okay, here we go.

Okay, so here we go.

So eyeballing it, is that too much?

- A little bit, if you just kind of wanna yeah, take it and then just roll it out the long way.

- Okay.

- Yeah.

Perfect.

- Okay.

- Yeah.

- And then up.

Up.

- And kind of tuck that in.

Yeah.

Yep.

- And then over- - Sides.

- Over.

- Yep.

- A tight- - Rolling.

- [Jul] Tight, tight, tight, tight, tight.

- [Agnes] Perfect.

You did it.

- Boom.

- That looks great.

- Is that okay?

- That looks perfect.

- Watch it come out later.

- No, no.

It all- - That's the one Julianne did.

Okay, and just like this, you're saying?

- Yep.

Just right next to it.

- Just right next to it.

- Yep.

- Do they have to be like super snug, like a bug and a rug or?

- They do, yes.

Yes.

Super snug.

So if you wanna do that one and I'll grab some more- - I do.

- I'll grab some more cabbage.

- Grab some more cabbage.

All right.

Okay.

♪ I'm rolling, rolling, rolling ♪ ♪ Yes, I'm rolling ♪ ♪ I'm rolling some cabbage today ♪ (Jul humming) Agnes's mom was named Janet, and my mom's name was Janet.

So I decided to channel my Janet today and sing a quirky little song, which was definitely her trademark.

- It's funny, when my mom and I would sit and roll the, the grape leaves, she'd always be looking over, are you rolling them tight enough?

She'd always be like, checking my, checking my work.

- Checking your work.

Oh, it's so sweet.

- Yes, I am.

- And did she teach you to bake as well?

- Not as much baking as cooking.

She loved to cook in the kitchen.

So we, I spent a lot of time, she was a phenomenal cook, so I spent a lot of time in the kitchen just like this, just talking to her and watching her and learning from her.

And then Sundays would come around and she would say, okay, what do you want me to cook tonight?

Or do you want me to cook for dinner?

So we'd always have kind of like an early dinner on Sunday, whatever my favorite thing was, or whatever we were craving at the time, she would make it.

And I'm so glad, you know, 'cause then I, I've got a love of cooking now too, and I really enjoy it.

And it's actually kind of a stress reliever for me, you know?

- I mean, you've got a really big job running Valley Lahvosh, so it's nice to come home at the end of the day, isn't it?

And just do a little chopping.

So how many employees do you have now?

- We've got 27.

- Oh, wow.

- Employees.

- Yeah.

Yeah.

- Wow.

- 27.

So it's a great crew of people.

- That's pretty incredible when you think about how Far Valley Lahvosh's products reach.

Their bakery started in downtown Fresno in 1922 with Agnes's grandfather, Gazair Saghatelian.

And it's still operating in its original historic location today.

Their peda bread and cracker bread, including those famous hearts, have gone from a local Armenian bakery to products enjoyed by people across the country.

And for Agnes, that love of business started early, even in high school and college, she knew she had that same drive.

her mother, Janet, and Grandfather had before her.

- Wonderful.

- I would love for my daughter to learn how to make this and, you know, get her involved.

- Do you think she's gonna take over the business or?

- I don't know.

I don't know yet.

- Yeah.

You don't wanna pressure- - Still trying to see - What she's interested in and- - Yes, of course.

You know, I grew up in a family business.

- You did?

- Ed's Radiator Service.

- Oh.

- Best place in town to take a leak.

That was my grandpa's slogan.

- Oh my gosh.

- And yeah, but I think it was always pretty clear that we weren't, we kids weren't gonna go that route.

- Oh yeah.

- Yeah.

- Yeah.

- It wasn't really our jam.

As a teenager, most of my summers were spent working in the office at my dad's shop.

It's great when kids can play a role in family small businesses, and who knows, maybe Agnes's, lovely daughter Danielle will play a role in the bakery someday.

In any event, we were thrilled to have her with us for the dolma lesson.

- Hey, you.

- Do you wanna do one?

- Sure.

- Ha ha.

Okay.

All right.

Okay, girl.

- All right, you ready?

- So we cut this little tough part out and now your mom can show you the rest.

- Yeah, so grab some of the meat.

- Like that?

- Yeah.

- That much?

- No, a little bit more than that.

Yeah.

Start with that and you can lay that down and just kind of over the center here, like where the top is.

- Okay.

- Yeah.

Put it like that.

And then I'd grab a little bit more meat.

- [Jul] Yeah.

Girl, don't go- - And then kind of use your hands to kind of like make a, make it, yeah.

Spread it out a little bit.

A little bit more.

Yeah.

Perfect.

And then you take one side, roll it over on the other side.

Yes, and then kind of snug that in tight, like on the bottom.

And then before you start rolling, tuck in those sides, like a burrito over here in, and then roll it up like that.

Let's get that side in.

Yeah.

Perfect.

Great.

- There you go.

Nice.

- Awesome.

- Awesome.

- And there you have the transmission of knowledge.

- Yeah.

- Among the generations.

- Now you can help mom every Christmas.

Yeah, I think that's good.

- Watching Agnes with her daughter made me think back to how she described learning from her own mom.

How her mother, Janet would check if her grape leaves were rolled tightly enough.

And now Agnes is doing the same for Danielle.

It made me think about the things we take with us from our own mothers that don't always resonate until later.

Then one day you hear yourself saying something in the same way and you realize how much of them that you carry with you.

- Yeah, so I'm encouraging her to maybe travel a little bit with me and just kind of go to some trade shows and see what, what that all looks like.

But yeah.

And then just tuck it in and roll it.

Perfect.

Great.

- That's beautiful.

- Yeah.

- That's better than my last one.

- Very nice.

Yeah, you'll get better the more you do.

Yes.

Hint, hint.

- And that's, yeah, that's, that's a mom hint.

- Yes.

Yeah.

That looks beautiful.

- [Jul] I feel very accomplished.

Thank you.

- You should, that is a beautiful pot of cabbage dolma.

So the next thing I do is I'll take some more tomato sauce.

And it's eight ounces, and then I just pour that all over.

And then you take the juice of two lemons, and then a little bit, I put in a little bit of chicken broth.

- Oh, nice.

- Just to give it a little bit of flavor.

And then I put in a little bit of water just so it gets filled up.

So that mixes all of the lemon juice and the broth and the tomato sauce in the water.

And then take it over to the stove.

It'll come to a boil.

And then once it's in a boil, we'll bring it down to just a simmer.

And then it will simmer for about 45 minutes.

- So while we're waiting for our dolma cook, shall we have some treats?

- I would love that.

- All right.

- Yes.

(upbeat music) I thought you could maybe tell us a little bit about your family.

Gazair, right?

- Yes, Gazair.

- And your grandmother.

- Sure.

So my grandfather came to the United States in the early 1900's to escape what was happening in Armenia.

And they ended up settling for a brief period of time in Lynn, Massachusetts.

- [Jul] I have a grandmother who was born there.

- [Agnes] Oh, wow.

Yeah.

- [Jul] So I think a lot of people went there.

- [Agnes] Yes.

So settled there for a brief period of time, and then ended up finally settling in Fresno, in downtown Fresno.

And so that property where the bakery is still standing right now, that corner, that property was purchased and they built the bakery on that corner, and their family home was right next door to the bakery.

You know, back then.

You know, it was a beautiful neighborhood with lots of Armenian families.

And so they, they lived downtown and they worked downtown.

And that's how everything really got started, just evolved from there.

And the bakery, the corner shop is still located there.

And it's declared a historical landmark.

So that corner business, through the years we've expanded down through the block.

Now we take up an entire block length.

In 1985, there was an expansion.

So we've stayed downtown in that original location.

And so the store open every Friday, but we're still making the lahvosh every day of the week and shipping that out.

So it's evolved from that, you know, and it's just, it's a beautiful brick building.

- Well, what about now when he came as I, am I correct to understand that the peda recipe was made here?

- So yes, that's my understanding too, that Gazair created the peda loaf and formulated that and created that and made it round and then used his fingers, poked the holes in the center to create that circle center, and then sprinkled it, you know, put some egg wash, sprinkled it with sesame seeds to make it pretty.

And my mom had always said that he created this bread to commemorate his, his new life, you know, in America and just starting out fresh and starting out new here.

And so, yeah, they made beautiful, beautiful loaf breads, all different types.

And that's what started everything.

- He once told me that Gazair came from Mush, is that right?

- Yes.

So he came from the village of Mush, and then my grandmother was from the village of Bitlis.

- [Jul] As we talked more about where Agnes's family came from, I showed them a site I've been using for reference called (speaking foreign language).org.

It helps reconstruct Ottoman Armenia town and Village life.

And for me, it's been one of the few ways to really picture the places our family came from, kind of fill in the missing details.

It shows old photographs of the families who live there and maps that give us a better sense of where these places were and how close they were to one another.

Agnes's grandfather Gazair brought his baking skills from Armenia to America.

And remarkably more than a century later, that same work has grown into a family business still thriving today.

- And it's, you know, changed so much.

And, you know, we make the lahvosh now, which is really, really, that's what's grown the company.

And so that's what we, you know, sell all across the United States.

And that's just, you know, obviously started out with the big large rounds and then has now just developed to a lot of different shapes and sizes.

So, yeah, I mean, looking back to think that it's stayed active and in business and in the family for over a hundred years is pretty remarkable.

- And the American dream, I would say that you guys are a prime example of that.

You know, it's just so amazing.

But what truly is one of Valley Lahvosh's most well-known products are their heart-shaped crackers.

And they were the innovation of Agnes's mom, Janet, who became president of the company in 1982.

- And so, you know, she was very strong, strong businesswoman.

And she said, you know, I wanna make a heart-shaped cracker.

And they said, oh, lady, don't, no, no one's ever gonna buy a heart shaped cracker.

You're crazy.

What are you doing?

A heart-shaped cracker.

She said, I don't care.

I wanna make a heart shaped cracker.

So she made contact with the company that makes the cutters and ordered the cutter, had it brought in, and I've got pictures up in the bakery of the day that that cutter first arrived.

And so she had them put it on the oven and ran the first batch of hearts back in, I think it was 1983.

And we're producing them still to this day.

We've been producing 'em ever since.

And it's still our number one selling retail item.

And it's what we're known for, you know, it's what we're known for that heart shape.

If somebody says, oh, Val Lahvosh, they're not familiar.

And I go, oh, the little heart-shaped crackers.

And then- - I always say, it's the one, like, if people, like, if my friends ask me or my teachers, I always say, it's the bakery with the heart crackers.

- Right?

Yeah, yeah, yeah.

- And we've even incorporated that slogan into our logo, the Bakery with a heart, because that's really what started all of the different shapes.

- How about you?

Do you have any memories?

I know that they, that your grandma was really young, right?

- [Daughter] Yeah.

She was 70- - Or no, you were young when she passed.

- Yeah, I was, yeah, she was 72, I think.

Right?

- Right.

Yes.

When, yeah.

- And I was only two, but I have so many pictures with her, and she wrote me a lot of like little notes, like in her handwriting and stuff.

So I still, I still know she's with me every day.

- Yeah.

And I'm looking up, that's actually an older photo.

That was one of the original portraits that we used for our packaging.

Ah, So it's a picture of my mom, my grandfather, Gazair, my mom, myself.

And now we have a kind of an updated version, but that's on all of our packaging.

- Yeah.

- We were really close.

And I just look at that and I think, wow.

He, you know, he had a daughter that took on, you know, his legacy and, and now his granddaughter and his great-granddaughter.

And so yeah, it's, it's kind of wonderful to see all that.

- And what do you admire most about your mom or the family, the family business?

- I would say she's very hardworking and she's done it all by herself, which is very inspiring to me.

And she's constantly reminding me that I can do stuff.

And she also doesn't make it discouraging for me to ask for help.

Like, if I am struggling with something or need assistance, she's always there to help me.

But she's also made me very, like, comfortable in the sense that like, I can do stuff my own, on my own way, and I can be strong and I can be independent, which I really like.

And I'm just really proud of her because she's the strongest woman I know.

- Oh yeah.

Yes.

Yeah.

- So sweet honey.

Thank you.

- Well, it's really incredible to me that you were willing to take time from your busy schedule today.

- My pleasure.

- I'm so thrilled that you did.

- Yeah, me too.

Me too.

People are gonna be wondering where I am today.

- All right.

Well, after all this wonderful conversation, I'm ready for some dolma.

Our cabbage dolma has been cooking for about 45 minutes and it smells divine in Agnes's Kitchen.

I really lead with my nose.

My nose tells me what's good, and this smells really good, - So I usually just cut off a little piece.

It's gonna be pretty hot.

- It's gonna be hot.

- Yeah.

Oh, look at that.

- Perfect.

- Oh, that's good.

- I mean, I could see myself almost kind of mashing it up and turning it into a soup and then having some lahvosh and scooping it up.

- Wonderful.

Or taking some fresh peda and you tear off some and then you, you soak up the- - Oh, can, can we do that?

- Oh, sure.

- Of course.

- Let's not talk, why be theoretical?

- Right?

Let's do it - For real.

- Mm.

Mm.

Okay.

Yeah, now this is how- - Soak up the- - Yeah, yeah.

This is how I wanna do it right here.

- So good.

- Oh yeah.

Mm-hmm.

That's the perfect bite right there.

I don't know.

I kind of feel like maybe she's with us.

- Aww, that's so sweet.

That's so sweet.

She would be so proud.

- Work, work it girl.

I don't know why I only make it once a year.

- I'm gonna be making it.

- Yeah.

- Oh yeah.

Well, I'll be making this.

Look at me eating the whole thing.

I really do pig out on screen.

I don't know.

(upbeat music) - [Narrator] Production funding for "Jul's Armenian Kitchen" is provided by Fowler Packing Company.

Three generations of family farming in California Central Valley, bringing Peelz Citrus and Samsons Grapes to families nationwide.

More information at fowlerpacking.com.

Ohanyan's of Fresno.

For more than 40 years, Ohanyan's has preserved Armenian culinary traditions through handcrafted products, rooted in heritage, quality, and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit Ohanyans.com.