Reader: My name is Nikki and I own Nikki's Smokin BBQ, featured in Pete Tittl's restaurant review Feb. 14.

If you are going to write a story on my place, please get your facts right.

One, if your reviewer had looked at our menu, our beef ribs are not done in the smoker.

Two, there is no bacon in the Potato for a Crowd.

Three, what do we have anything to do with the Barbecue Factory?

I do respect Pete Tittl's opinion, and on that note, will be making some changes (bread).

The only other thing I have to tell you is the writing on the wall was my little brother's initials that passed away from cancer right before we opened, so thanks so much for mocking it.

-- Nikki Craig

Reader: We all have our bad days, but this must have been Pete Tittl's worst!

Nikki's is a GREAT place to eat! Many of us eat there regularly, more than once a week, and the food is ALWAYS scrumptious. Well prepared, clearly without shortcuts (boiling the ribs? You've gotta be kidding!)

And the atmosphere is delightful -- a country picnic theme. Thus the mural with a "dominating" tree, which is very well done, I might add.

At least he did show a bit of good sense with complimenting the twice-baked potato and sheet cake -- old family recipes!

I, for one, can't wait to get back to Nikki's for lunch. Think I'll go tomorrow!

-- Joy Irvin

Reader: Pete Tittl just released an article about Nikki's Smokin BBQ. I must say that he showed an extreme amount of disrespect and a lack of class. He makes comments about the initials carved into a tree in a mural. Please inform Mr. Tittl that those initials are a tribute to the owner, Ms. Craig's brother who passed away from cancer in 2007. He was in his early 20's.

Also Mr. Tittl claims that Nikki's does not really smoke their food as they claim and stops just short of calling them liars. Had Mr. Tittl requested a look at the kitchen or asked the owner exactly how things were prepared maybe he wouldn't pose opinions that undermine what they are trying to do there. What difference does a sign on the door of an office play when evaluating a restaurant? It seems Mr. Tittl went in there with a bad attitude from the time he walked in the door.

Comparing it to the Barbecue Factory is also irresponsible. In no way is Nikki's trying to recreate their atmosphere or food. I think it is appropriate for Mr. Tittl to print a retraction and apologize for the gross amount of disrespect he has shown Nikki's, Ms. Craig, and the Californian's readers.

Sincerely,

-- Chris Williford

Jenner: Pete Tittl has been reviewing local restaurants for more nearly 20 years. We run his reviews as a service to our readers, and he tries to point readers to venues and menus we think they might want to try.

His review did not savage Nikki's Smokin BBQ, and I believe it was fair. I asked Pete to respond to the criticisms lodged above.

Here are his comments:

"As a restaurant columnist, I'm an eternal optimist. I go to new restaurant's always hoping for the best, but as a stand-in for The Californian's readers I must write my honest reactions or I will be of little use to them. I realize they can disagree with my opinions, but I try to be fair to all businesses I write about.

"I did not try to insult the owner's brother by referring to the initials on the painted tree. I tried to provide as many details as possible as to what the interior looked like, and I called it 'interesting.' Nothing more. Calling it interesting is not close to 'mocking' it.

"When I sampled the twice-baked potato casserole, I also noted the presence of a smoked meat. Perhaps it was ham, but it can be difficult to tell, so I asked the waitress what was in it. She said the ingredients included bacon and cheese.

"I could not tell from the menu whether the beef ribs were prepared in the smoker or not, but they sure did not taste like the beef ribs I have enjoyed at other restaurants that were either grilled or smoked.

"I realize she was not involved with the restaurant when it was the Barbecue Factory, but since Nikki's is located in exactly the same location and has a similar menu, I thought it was relevant to mention it, especially given that the two restaurants have a very similar menu.

"I believe I was fair to the restaurant by highlighting what they did do well, particularly the sheet cake and the potato, and ended the column on a hopeful note in the last paragraph."

Reader: The Board of Directors of the Kern County Paralegal Association was quite distressed with the Feb. 14 story headlined "Paralegal sentenced in e-mail case."

Members of our association, and the California Alliance of Paralegal Associations in particular, worked with the California Legislature to define a paralegal, and to establish educational standards. Not only is our profession now defined by California Business & Professions Code §6450, we have a Code of Ethics, just like attorneys.

Our organization is celebrating its 20th anniversary. Because of our continuing education requirements, KCPA became a state-bar approved MCLE provider. We have worked long and hard to establish standards and respect for our profession. We have helped to educate attorneys in the use of our services for the betterment of their law practice, and how to differentiate between paralegals/legal assistants (synonymous), legal secretaries, legal document assistants, legal clerks, etc.

A person is not a paralegal just because he/she works in a law office and the attorney calls them a paralegal. Because attorneys Michael Kilpatrick and George Boyle probably called Victor VeVea a paralegal, that is what he was called in the court documents. KCPA was quite distressed with United States District Judge Lawrence O'Neill's quote that VeVea was an "intellectual vigilante who has his own set of laws and rules." Paralegals HAVE a code of ethics; Mr. VeVea apparently does not.

We invite you to visit our Web site at www.kcpaonline.org, and CAPA's at www.caparalegal.org.

-- Aneta L. Adams, CLA

Board Advisor and Former President, Kern County Paralegal Association

Jenner: I appreciate your efforts to uphold the standards of paralegals.

VeVea was a paralegal, according to the court and his employer.

In looking at the state Business and Professions Code 6450, which you mention, it says a person can become a paralegal in a number of ways, including working for an attorney and doing substantial legal work under their supervision. The code also doesn't require specific certification or education to be a general paralegal, just a bachelor's degree in any subject, at least a year's work experience for an attorney and a declaration from that attorney that they are qualified to be a paralegal.