Edible Orange County Winter Warm 2015-2016

edible Orange County

A Member of Edible Communities

Winter Warm 2015-2016 No. 19

TASTES OF ITALY WINTER WARM 2015-2016 NO. 19

Winter Gifts

Sustainable Food Systems

Tastes of Italy

Aged balsamics Gourmet condiments Kitchen linens&aprons Bird’s-eye maple cutting boards Slate cheese serving boards Original paintings Cookbooks

Visit us at www.wcflavor.com and order ingredients for cooking exceptional meals, accessories for entertaining and original art for your home.

Contact us at jim@wcflavor.com and start tasting West Coast Flavor today.

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edible

Contents Winter Warm 2015-2016

28

12

In Each Issue

6

Features 12

Keeping the Dream Alive

By Barbara Archer

19

Farm Fresh To You Winter Gift Guide

22

Summer in Salento

28

Six Tips to Unforgetable Travel Memories

32

A Sustainable Food System

34

Ah-Love: Finding Romance in Central California

By Marisa Bloch

Editor’s Note

By Gina Mullins Cohen

8 Contributors

10

In Season

38

Our Advertisers

By Gina Mullins Cohen

By Barbara Archer

By Michele Jacobson

By Bil Mahoney and Ina Garrison Mahoney

By Chelsea Barker

Cover Photo: Gondola on Grand Canal - Venice, Italy

By Rostislav Glinsky/Dreamstime

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Recipe Box

26

Orecchiette con le cime di rapa

26

Polpette di melanzane (Fried aubergine balls)

By Michele Jacobson

(Recipe adapted from Il Gusto del Tacco by Anna Maria Chirone Arn贸.)

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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

Winter Dreams Although it has not happened yet, El Niño is on its way. After years (and years) of drought the expected rain is welcome, even though the threat of flooding and landslides taints this need. I will welcome the rain and some cold seasonal weather. I like rain. One of my favorite things is to sit with a cup of tea, coffee or hot chocolate and day dream.

This issue of Edible Orange County was written for dreamers. Some of us dream of holiday gifts and a good meal, some of us dream of a Valentine’s Day romance and some of us dream of faraway places.

Author Michele Jacobson tells us about her travels in Italy in this issue. Exploring the southern region of Italy, Jacobson introduces us to the culture, the charm and the food with recipes that you will use again and again. If you can’t get to Italy, however, you should travel north about 300 miles. A trip to the central coastal region of California is a perfect getaway for one of the long weekends ahead of us, this winter. While visiting this area, you will want to stop by Pasolivo Ranch. Part of Hollywood history awaits you at this incredible site, as well as acres of olive trees, where organic olive oil is produced. Take a tour and sample the organic olive oil. This is a spot not to be missed.

Our winter gift guide is brought to us exclusively from Farm Fresh to You this year. The organization offers an abundance of holiday specialties from local farms. These gifts cover every winter mood. Whether you are shopping for Hanukah gifts, Christmas goodies, complements to a New Year’s Day brunch or a something romantic for Valentine’s Day, Farm Fresh to You delivers – and I mean that literally – they deliver! You cannot go wrong with any of their organic jams, coffees or gift baskets.

Whatever your dreams may be for this winter season and for 2016, we wish you happiness and peace. And as these winter months roll toward spring remember to eat well, laugh a lot and choose to be happy.

–Gina Mullins Cohen

edible

Orange County® Published by Eclipse Media Partners, LLC 108 Hermitage Blvd.

Berryville, VA 22611 Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Vi Paynich Editor: Fashion and Design Vi@edibleoc.com 714-504-1825 Kim Lewis Creative By Design Creative Director klewis@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design klewis@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Jennifer Sakurai jennifer@edibleoc.com 310-721-3093 No part of this publication may be used without written permission from the publisher ©2015. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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COMMU N IT Y TABLE DINNER SERIES

The Ecology Center presents a series of special farm-to-table dinners featuring renowned chefs and local farmers.

For dates and tickets, visit TheEcologyCenter.org.

32701 Alipaz Street, San Juan Capistrano, California 92675

Contributors Barbara Archer is has been a communications specialist for over 20 years.

She worked in corporate communications for a number of companies in a variety of fields - book publishing, magazine publishing and video gaming. She also worked at a high tech PR agency in Boulder and freelanced for many years. Barbara also does extensive communications volunteer work for education and political organizations in her community.

Bill Cohen is a writer, musician, cartoonist and humorist. He has a graduate degree from the University of California, Los Angeles. Bill has worked for The Metropolitan Museum of Art in New York City, The Getty Museum in Los Angeles and Universal Music Group. Bill spends his free time playing classical guitar, bicycling and studying Turkish.

Bill learned to eat under the direction of his mom.

Gina Mullins-Cohen became fascinated with nutrition, as a teenager, when she discovered the benefits of organic food.

Throughout her 20-year career in publishing she has successfully co-launched several domestic and international magazines, as well as two media companies. Gina is the owner of Edible Orange County and spends her time between Orange County, California and Loudoun County, Virginia where she is Vice President of Marketing, Communications and Publications at National Recreation and Park Association. NRPA is dedicated to Conservation, Health & Wellness and Social Equity.

Lauren de la Fuente runs Pearl Street Marketing. She has worked with Nike, E!, MTV, and currently leads the communications and public relations divisions for Edible OC. Her diverse expertise includes launching brands, forging strategic alliances, de-

veloping on-target positioning and strategy, and producing awardwinning creative. Pearl Street Marketing handles B2B and B2C marketing for a variety of clients in the sustainable industry and is based in Santa Monica, CA. www.pearlstreetmarketing.com.

Mareya Ibrahim – The Fit Foodie – began her career in the natural products industry as the national marketing director for Wild Oats Market before it became Whole Foods. She experienced the natural products industry from all angles including food and marketing, retail, and all avenues including being a consumer of whole foods. Ibrahim is also the founder of Eat Cleaner products which have been featured on OVC. She has a pod cast and speaks regularly on the benefits of healthy eating.

Michele Jacobson is a Certified Clinical Nutritionist, author and food writer. She lectures on GMOs, nutrition, how to eat and shop for healthier food in the American marketplace, and on health benefits derived from traditional diets of the world. In addition to her books, Michele writes two blogs: her Nutrition blog and her GMO blog.

A member of the NOFA-New Jersey Public Policy and Advocacy Committee, her articles on GMOs have been widely published and distributed.

Kim Lewis is the owner and creative director of Creative By Design, a full-service creative agency located in Corona, California. Creative By Design provides award-winning design for titles such as Parks & Recreation Magazine and Elearning! Magazine as well as city and chamber guides accross the country.

Kim has received over 50 awards for magazine design, from the Western Publication Association, Folio and other industry associations during her 24-year tenure as a creative professional. www.creativebydesign.net.

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DISCOVER EXCELLENT WINE ONLINE! Bill Mahoney began hitchhiking across the country working odd jobs at thirteen. He sailed the Atlantic as a merchant marine and the Pacific in the navy. He also fought a professional fight. He hopped trolleys, trucks, automobiles, and trains. He graduated from an adult high school then earned his B.A. at UCLA and an M.A. at Boston University. He taught world history in Paris for ten years. His second book, Is Muldoon Still in Paris, recounts his delinquent childhood and a third book, Mission Paris will appear soon. Bill speaks five languages and can tell a story in a dozen others.

Ina Garrison Mahoney grew up in the small Texas town of Blooming Grove. She graduated from Southwestern University with a BA in speech and drama and an MA from the University of Houston. She went to France in 1958 with a one-year leave of absence from her teaching job in Victoria, Texas. When she returned to the U.S. to live five years ago, she had to begin learning how to live as an American once again Robert (Bob) David Mullins is a Pulitzer Prize-winning journalist. He is the only journalist ever awarded the esteemed Amicus Curiae Award, presented by the state Judicial Council. The prestigious Robert D. Mullins Excellence in Reporting Award, named in his honor, is bestowed annually to journalists considered outstanding in their ethical efforts to report the news. Mullins was also awarded the Bronze Star for his courageous, life-saving efforts during WWII. Vitisia Paynich grew up in Orange County. She has been an editor and writer for more than 20 years. Vitisia co-launched both international and domestic business publications. She has interviewed celebrities, as well as several other high-profile figures throughout her career.

Jennifer Sakurai has been a writer and editor for more than two decades. Several magazines under her direction have won Maggie Awards and both regional and national awards from the American Society of Business Publications. She has also earned an MBA with a marketing concentration. Jennifer loves both cooking and baking despite having been “the world’s pickiest eater.”

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In Season

Winter Warm

By Gina Mullins-Cohen

Asparagus Avocados Beets Blood Orange Broccoli Cabbage Carrots Cauliflower Celery Chard Cherimoyas Collards Dates, Medjool Grapefruit Kale

Kumquats Kohlrabi Lemons Mushroom Mustard Navel Oranges Onion, Green Passion Fruit Peas, Green Spinach Strawberries Tangelos/Tangerines Turnips

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KEEPING THE

DREAM ALIVE

By Barbara Archer

I

n 1976, with 20 acres of star thistle and a dream, Kathleen Barsotti and Martin Barnes began farming organically in the Capay Valley. The farm, CAPAY ORGANIC, got its start with a concern for the sometimes harmful methods of modern agriculture and a desire to grow produce the way nature intended it to be—organically.

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Regardless of the genuine quality of the produce and the wholesome farming practices used to create it, the early days of marketing organic produce to the general public was difficult. Martin and Kathy quickly understood a direct connection with consumers was necessary to the economic sustainability of the farm. Martin and Kathy helped found the now renowned Davis Farmers Market and with the support of a few gourmet restaurants that understood the superior principals and quality of organic agriculture, they developed a market for their produce. On the farm, Martin and Kathy raised fruits, vegetables and their four sons Noah, Che, Thaddeus and Freeman.

Growing up, the brothers were instilled with a good understanding of the shortcomings of modern agriculture and the benefits of farming organically. From the early stages of their childhood, the brothers helped in the everyday operations of the farm—from field work to office tasks to interacting with customers at farmers markets. By the early 90s, CAPAY ORGANIC was an established small, organic family farm, supplying Bay Area stores, restaurants and farmers markets with quality, organic produce. The years of growing and selling high quality produce to dedicated customers had paid off.

In 1992, Kathy took the direct connection to customers to a

new level by founding FARM FRESH TO YOU, a CommunitySupported Agriculture (CSA) program. From the very beginning, FARM FRESH TO YOU delivered boxes directly to homes instead of using neighborhood drop-off points and partnered with other sustainable farms. Using her parents’ Buick as a delivery “van,” Kathy began her route. Customers responded to this innovative CSA by subscribing to the service, visiting the farm for tours, and cooking with and eating more organic, local produce. Kathy waged a courageous nine-year battle with breast cancer and died in 2000.

Her sons had an important decision before them. Her oldest sons, Noah and Che were starting to get settled in their careers. Thaddeus was in college. Youngest son Freeman was still in high school. The brothers made the decision to continue the organic farm and carry on the legacy of their parents.

Today, FARM FRESH TO YOU connects more families to local, sustainable produce than Martin and Kathy ever imagined possible and the founding farm, CAPAY ORGANIC, continues to sell at local farmers markets and delivers wholesale produce to restaurants and retail stores. The brothers have made it their mission to transform agriculture in America by connecting local farms and com-

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munities in a method that is environmentally and economically sustainable. With the help of their wives, their family of employees, and the budding third generation of their families, Noah, Thaddeus and Freeman are continuing the food revolution that began in 1976 with 20 acres of star thistle and a dream.

The Capay Valley’s unique micro-climate and soil type creates an ideal farming environment for Capay Organic’s nearly 60 types of fruits and vegetables.

crops rather than using organic pesticides. The farm’s cultivating equipment and irrigation is designed to protect the land, reducing fossil fuels and increasing efficiency. Our farm in Capay is dedicated to growing organic produce with great taste and connecting people with the farm that grows their food.

The Farms

Southern California

FARM FRESH TO YOU’S fresh, local produce comes from our certified organic farms in California and trusted organic farm partners. We work hard to ensure that your food is grown in the most environmentally sustainable way possible.

IMPERIAL VALLEY In 2007, FARM FRESH TO YOU expanded its CSA model to Southern California and started farming in the Imperial Valley. FARM FRESH TO YOU delivers organic produce grown on this farm and on its Southern California partner farms such as Suzie’s Farm to San Diego, Los Angeles, Orange and Ventura counties. In the Imperial Valley’s hot climate, spring and summer produce arrives a bit earlier than on our farm in Capay, but much of what is grown in Capay is also grown on the Imperial Valley farm. BARDSDALE FARM Acquired in 2011, the Bardsdale farm in Ventura County is 30 acres of avocado, navel oranges and Valencia oranges. About an hour from Los Angeles, the Bardsdale farm is the event site for our Southern California farm tours. We have big plans for this farm both for planting and for Southern California events.

Northern California CAPAY VALLEY Farmed organically since 1976, the farm in Capay was the second farm in Yolo County to be officially certified organic. The initial 20-acre farm in Capay has grown to its current size of 450 acres. The Capay Valley’s unique micro-climate and soil type creates an ideal farming environment for Capay Organic’s nearly 60 types of fruits and vegetables. The varieties of each crop grown on the farm are carefully selected to ensure that the company’s produce is always the best tasting product on the market. The farm also prides itself on regularly introducing new crops to the marketplace, such as cherry tomatoes, sweet pea flowers, ambrosia melons and heirloom tomatoes (just a few of the crops pioneered at the farm).

The farm sells produce directly to restaurants, grocery stores, wholesalers and farmers markets. The farm also grows produce for the FARM FRESH TO YOU Community- Supported Agriculture (CSA) boxes and partners with other organic farms such as Full Belly and Alba Organics to give customers the best local selection possible. The farm is proud to go “beyond organic” under chief farmer Thaddeus Barsotti’s stewardship. Thaddeus limits farm fertilizer to renewable resources—cover crops and green waste compost. Thaddeus established sediments traps and native grass/plants hedgerows to prevent topsoil erosion. He is ever-conscious of increasing biodiversity and pollinators’ species. The farm is home to established riparian areas and wildlife ponds. Thaddeus’ pest management philosophy is to develop the farm ecosystem such that the plants can easily defend themselves. This means sometimes losing

Service Farm Fresh To You is a Community Supported Agriculture (CSA) local, organic, produce delivery service, connecting consumers directly to the farms that grow their food.

FARM FRESH TO YOU harvests a variety of seasonal fruits and vegetables from its farms in Capay, 90 miles east of San Francisco, and in the Imperial Valley in Southern California. Partnering with other local farms as well to provide the best variety in the box, FARM FRESH TO YOU works to ensure the produce in their CSA boxes is grown in the most environmentally sustainable way possible. The company delivers its produce to homes and offices in the greater Sacramento region, the San Francisco Bay Area and Los Angeles, Orange, Ventura and San Diego counties. FARM FRESH TO YOU members select what type of produce box they would like to receive based on their household size and cooking habits. The produce in each box changes weekly and varies seasonally. Customers can customize each box with exactly what they would like.

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Box Types • MIXED FRUITS & VEGETABLES Our most popular service for those who want a good mix of both fruits and veggies • TRADITIONAL CSA Our “locavore” option that provides produce grown by our farm and direct neighboring partner farms • NO COOKING A no-cook, quick-prep option for those who want to eat their fruits and veggies on the go • FRUIT ONLY For the ultimate fruit lover who doesn’t want veggies • VEGGIE ONLY For the avid chef and juicer • SNACK PACK A variety of easy-to-eat fruit options for offices looking to offer healthy snacks Customers can also select a delivery frequency— every week, every other week, or every three or four weeks. Add on options include: organic cage-free and pasture-raised eggs and organic trail mix plus a selection of farm products.

Every delivery comes with 100% certified organic produce, a farm newsletter and recipes.

The full range of service options is available to view at www. farmfreshtoyou.com.

Educational Events THE EXPERIENCE — Since the farm’s beginning; educating the people on sustainable farming practices has been a top priority. CAPAY ORGANIC offers the perfect setting for school groups of all ages to truly experience a farm. Students will enjoy learning about sustainable farming and what it takes to bring fruit and vegetables to the table. Come to the farm and enjoy the following: FARM TALK — hear about the many steps it takes to run a farm from planning, plowing, watering, harvesting and packing.

TRACTOR-TRAM RIDES — take a tractor-tram ride around the farm and get your hands dirty by participating in a harvest activity.

Harvest a crop and take home something for dinner that night.

PLANTING A CROP — Learn how to plant a seedling.

RELEASE LADYBUGS — Release ladybugs into the fields so that plants can easily defend themselves.

COMPOST ACTIVITY — Learn about the steps and breakdown process of making compost, which is a key ingredient to organic farming.

FARM-FRESH SNACK — Enjoy a fresh, seasonal fruit or vegetable harvested right from our farm.

COMMUNITY OUTREACH — Sustainable agriculture is not only about caring for the land but also about caring for the health and well-being of a community.

Kathleen Barsotti Non-Profit For Sustainable Agriculture The KATHLEEN BARSOTTI NON-PROFIT was created in memory of Kathleen Barsotti, a pioneer in the organic and sustainable agriculture movement and founder of Farm Fresh To You, a Community-Supported Agriculture (CSA) service, delivering farm-fresh, local, organic produce to homes and offices in California. The non-profit was established to promote the method of agriculture Kathy supported that preserves the land for future generations, protects the people who work on the farm and contributes to the local economy.

In 2009, the KATHLEEN BARSOTTI NON-PROFIT began its activities by awarding a $500 scholarship to a young woman planning to study viticulture. That same year, the non-profit gave out 71 backpacks complete with age-appropriate school supplies to the children of farm workers in the Capay Valley.

Today, the non-profit awards an annual scholarship to students planning on pursuing a field related to sustainable agriculture and in 2015 donated 851 backpacks to farmworkers’ children.

Partnering With Regional Food Banks FARM FRESH TO YOU and CAPAY ORGANIC have partnered with a number of food banks, selling produce at cost and donating produce.

Last year, the farm donated 100,000 lbs. of produce to the Sacramento Food Bank and Family Services providing nearly 2,000 households with a four-day supply of organic fruits and vegetables.

In the first year of our Donate-A-Box program, Farm Fresh To You and its customers donated over 10,000 boxes of fresh produce to six food bank partners in California, including the SF-Marin Food Bank, Sacramento Food Bank and Family Services, Yolo County Food Bank, Volunteers of America LA, Westside Food Bank (Los Angeles) and The Jacobs and Cushman San Diego Food Bank.

Providing Fresh Produce To Schools In 2012, FARM FRESH TO YOU and CAPAY ORGANIC en-

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tered into a groundbreaking partnership with Yolo County in Northern California for its Harvest of the Month program for all elementary schools and Head Start pre-schools countywide.

The farm provides local, fresh, organic produce in partnership with other local farms to 36 school sites in the county in addition to nutrition education materials.

“Harvest of the Month will help to teach the next generation to value fresh produce and to connect with the farmers and land that grow their food,” said Thaddeus Barsotti, chief farmer and co-CEO. “Working with the county, schools and local farms to provide field trips to the farm and produce to school children is a model that every county should adopt.

CERTIFIED ORGANIC “Try this, it’s organic!” Farmers market customers would stop, sample the local produce this farm boy was peddling and ask: “What does organic mean?” A common response: “It’s grown without synthetic fertilizers or pesticides.” In the 1980’s, the organic movement was just taking hold and its roots were with small family farms that were selling produce directly to the public.

Today, the phrase “Certified Organic” is legally defined by the USDA’s National Organic Program (NOP) and certified by third-par ty organic cer- tidier who are accredited by the NOP. Organic certification is strictly an amendmentbased standard, meaning there exists a list of items that can be used on organic farms; ever y thing else is prohibited. In general, if you can find these items in nature, they are organic. If the items have been chemically altered from the form in which they were found in nature, they are likely prohibited materials. Here are some examples of what is and what is not permit ted when farming organically: Genetic Material (seed, transplants or trees): GMOs are not permit ted nor are seeds treated with non-organic fungicides or pesticides. Heirloom and hybrid seeds are permit ted in organic farming systems.

Fertilizers (items used to feed crops and soil): organic examples include cover crops, green waste compost, processed chicken feathers, processed fish and seaweed products, gypsum and sulfur.

Herbicides (items used to control weeds): There are not many effective organic herbicides, hand weeding and maintaining clean fields are the most effective methods. There are some plant oils, natural acids and flame burners that can also be used.

Pesticides (items used to control pests): There are some effective soaps, predator y insects, plant-based extracts and bacteria used to organically control insect pests. Rodents, mammals or birds are often controlled with deterrent methods (fences, scare tactics), and they may be trapped if permit ted by the local fish and game regulations. The truth is that of ten on organic farms, the pests win and the crop is lost.

Fungicides (items used to control fungi). Sulfur dust and copper are organic materials that are permit ted organic materials.

Crops are organic when they are grown on a piece of land without any non-organic material applied to the land for the past three years. Each year, a certified organic farm is inspected by a third-party certifier who walks fields, reviews receipts and inspects existing inventor y and other records to verify y that an organic farm is only using materials permit ted by the National Organic Program’s standards.

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Sustainable Agriculture Sustainable agriculture is the management of a food system that will produce the same volume and quality of food with the same amount of resources in perpetuity.

It is tempting to only address the environmental part of sustainability, focusing on eliminating the use of fossil fuels, not transporting products, minimizing soil tillage, not adding any external fertilizers, using only heirloom seed varieties and watering crops just enough to keep them alive. The reality is that farming systems that do this, unless backed by a deep-pocketed investor, will go out of business and their land will be picked up by other farming systems that have an economically sustainable system and perhaps do not even care about environmental sustainability.

The best and most sustainable farms and food systems are the ones that focus on the right blend of economic and environmental sustainability – these are the food systems that will nurture the unborn generations from whom we are borrowing these resources. The following are the core components that define the realistic blend of sustainability in the food system we influence – please note that most of these items are not a required for organic certification.

Local Fertilizers: Cover crops are the most sustainable fertilizer period – they are the cornerstone of our fertilization program. After a healthy cover crop, the most local, organic fertilizers should be considered next, which depend entirely on a farm’s location.

Irrigation and Water Management: In order to maximize the use of fertilizers, land and equipment use, a plant must have as much water as it wants. This is most sustainably done by using irrigation systems that have excellent distribution uniformity y (drip, micro-sprinklers and hand move sprinklers) and these systems are operated on an irrigation schedule that matches plant-water-use requirements while taking into account factors like weather and development stage of the crop.

Year-round Employees: Farm employees are an essential and often overlooked component of a sus-

tainable food system. These men and women are the backbone of the farming industry y that work extremely hard and earn surprisingly small wages. It is essential that this group of people have year-round work so they can sustain their families and their communities. By managing many different crops and focusing on creating year-round work, our farm is able to provide sustainable jobs to most of our farm team.

Crop Rotation: The most sustainable form of plant disease prevention is to rotate different types of crops through the same field. Soil that receives the same crops year-afteryear breed the diseases that harm that crop, which build up to levels in soil that may permanently eliminate the soil’s ability to grow certain crops (without adding toxic chemicals that are not organic nor healthy for anything). Crop rotation also helps promote biodiversity y on farms and maintains year-round employment for the farm team.

Biodiversity: Farms manage land and resources that used to be the home to an untold variety and amount of wildlife. As stewards of the land and its natural resources, I believe that

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Farm Fresh to You Offers Gifts from Local Farms Farm Fresh To You (www.farmfreshtoyou.com), a Community Supported Agriculture (CSA) and home and office delivery service that provides fresh, local, organic produce to customers’ doorsteps, announced today that for the first time, it is selling holiday gift baskets from its new farm product line featuring local farm products and fair trade coffee.

The Capay Organic box features specialty food items made from crops grown on Farm Fresh To You’s farms in Northern and Southern California. The Best of Farm Products basket is made up of their best-selling items from small farms including pistachios, jams, almond butter, goat milk soap and dried tomatoes. Six coffee varieties from Pachamama, a farmerowned coffee cooperative based in California, round out the basket selection. Customers can add these gift baskets to their regular home deliveries.

The Farm Fresh To You farm products line available on the company’s website includes apple juice, applesauce, chili sauce, crackers, coffee, dried fruit, dried mushrooms, dried pasta, dry beans, eggs, flowers, granola, jams, maple syrup, mustard,

nuts, olive oils, rice, seasonings, specialty flours, specialty salt, tomato sauce, vinegars, wreaths and yarn.

In addition to consumable gifts, customers and the general public (non-customers) can donate produce boxes to a food bank through the company’s Donate-A-Box program.

ive or to g s e x o iend ce b produ a gift to a fr e t a n To do resh To You as lease visit: give / F Farm y member, p htoyou.com l s i or fam ww.farmfre w / :/ https s or ift item t g e s ery a rcha To pu for box deliv u.com. p sign u rmfreshtoyo a www.f

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Massey Organic Honey www.farmfreshtoyou.com

Manhattan Magic $9.00/8 OZ www.farmfreshtoyou.com

Pachamama Coffee Basket www.farmfreshtoyou.com

Garlic Dill Pickles www.farmfreshtoyou.com

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Organic Gift Baskets www.farmfreshtoyou.com

Hollywood Marmalade $8.00/8 OZ www.farmfreshtoyou.com

Wild Blueberry Almond Jam $8.00/ 8 OZ www.farmfreshtoyou.com

Wildflower Comb Honey www.farmfreshtoyou.com

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SUMMER IN

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ENTO

By Michele Jacobson

Americans love Italy. And why not? The food is amazing, the wine divine, and the architecture and artifacts leave our mouths agape when we aren’t chewing. But Italians head elsewhere on holiday when tourists throng the sweltering streets of Florence and Rome. Many flock to Puglia (pronounced A-puh-lia), located in the heel of the boot, also known as Salento.

The Adriatic and Ionian seas run along opposite coasts of the peninsula, mingling at the very tip of the stiletto, in a charming beach town called Santa Maria di Leuca. It was here that I got my first taste, both literally and figuratively, of what exactly makes Puglia so special. You have to really want to go there. With no direct flights to the regional airports of Bari or Brindisi, you need to fly to a major hub and then connect, or go by train. Then you have to rent a car, but the way I see it that’s the best way to get to know a land and its’ people. The area is largely uncrowded and unspoiled, with plentiful and diverse lodging options. The most interesting are masseria. Unique to Puglia, these are luxuriously renovated ancient farmhouses, and they dot the countryside.

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Initially I found this southern region perplexing. Where was the wonder of the Italy I knew? The bustle and antiquities of Rome, the jaw dropping cliffs and rolling hills of Sardinia? The land here was predominantly flat beneath a blazing Mediterranean sun, its only distinguishing feature a carpet of olive trees that continued endlessly beyond stone walls. Indeed, there are an estimated 60 million of the gnarly, knotted trees; one for every person in Italy. Both the groves and traditions are ancient here, with the majority of olives - about 80 percent - harvested from very old trees, many of them centuries old.

(1) In a country that boasts the highest per capita consumption of olive oil in the world, Puglia serves up 40 percent of that oil, making it the largest regional producer in Italy.

The further south I ventured, the more mesmerized I became by the breeze that gently blew in from the sea and the fragrance of oregano in the air. I liked being able to alternate my days between villages rooted in antiquity and local beach towns, most with huge piazzas and many with historical fortresses and castles.

All, of course, had cathedrals and numerous churches. A sweet tranquility set in; the pace is very slow in these environs; people are pleasant, they are happy to live here and glad to be serving you food they are clearly proud of. This is Italy, after all, and it’s all about the food.

This is the home of Cucina Povera, a cuisine of poverty. The food glistens on your plate and palate more like a cuisine of health and plenty in these times of overly-processed and questionably sourced ingredients. The food is different here, so don’t expect red sauce and pesto. But you can count on local specialties that are a testimonial to the roots of the region. The recipes are handed down from Nonna’s who had to feed their families on little, and did so amazingly well.

Given what the land had to offer, and often little more, it is a cuisine that is generous to vegetarians, but omnivores needn’t despair, as veal, pork and lamb, and the freshest of what the sea has to offer, also feature prominently on the menu. I made a friend from Milan on the beach near Ugento, and asked where she recommended we eat. She laughed and said, “There’s no bad food in Italy!” Indeed, we found none anywhere in Puglia. It was a veritable feast.

As with any other region in Italy, Puglians are fiercely proud of their food and wine. One is hard pressed to find anything to eat or drink here other than what they grow and produce locally. Durham wheat for bread and pasta, tomatoes, aubergine (eggplant), peppers, courgette (zucchini), and capers all thrive under the Mediter-

ranean sun. Fish and seafood are caught daily at each local port.

It’s helpful to know a few Italian words to help with menu choices, such as polpo (octopus), cozze (mussels), tonno (tuna) and pesce spade (swordfish); typical menu fare. Should you want to avoid eating horse meat, be sure to know the words carne di cavallo, as colt is common here. You rarely see chicken, and accordingly, few egg dishes. A signature cheese that originated in Puglia is the artisanal Buratta, a type of mozzarella with an oozy cream filling. Though the recipe is almost a hundred years old, it is fairly new to Americans, who have recently been obsessing over it stateside.

You can taste the olive oil in virtually everything you eat. Smooth, light and fruity, it in the bread and on your vegetables. One traditional dish is Fave e Cicoria, a mound of sautéed chicory greens atop pureed fava beans, surrounded by a pool of golden-green oil. Another legume specialty, Ciceri e tria, or pasta with chick peas, combines boiled and fried spaghetti with a mixture of whole and pureed chick peas. A wonderful example of Cucina Povera, the presence of chick peas in this recipe demonstrates the Arabic influence that extended into southern Italy in the 9th century.

But the signature dish of the region is unquestionably Orecchiette alle cime di rapa, a simple yet sumptuous pasta dish I ordered over and over again. The dish varied slightly from Otranto to Ostuni, I assume depending on the Nonna. Oricchiette means “little ears” and is the traditional pasta of Puglia; it is handmade by the women of Bari. The pasta is cooked to an al dente that is far firmer than any al dente you would find in the states. Orecchiette alle cime di rapa translates into “pasta with turnip tops,” although it was really rapine (broccoli rabe) that was used, sometimes with the addition of

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RECIPE Orecchiette con le cime di rapa (combine ingredients, refrigerate for at least 30 minutes) INGREDIENTS 500g (approximately 17 oz) orecchiette, the traditional ear shaped pasta of Puglia 1 bunch broccoli rabe Garlic clove 1 Anchovy fillet (may be omitted for vegetarians) Salt Chili Pepper DIRECTIONS Gently boil the greens in salted water. When cooked, take out, keeping the water to cook the orecchiette in. In a large frying pan, very lightly brown the garlic in a little olive oil and then add the rabe and the anchovy fillet. Mix well and leave to cook for about 5 minutes. Meanwhile cook the orecchiette in the broccoli rabe water until al dente. Drain, add to the frying pan and mix well for a couple of minutes. Serve with a sprinkling of breadcrumbs and a little chili pepper. *Note - always reserve a small amount of the pasta cooking water with which to moisten dish with as it finishes cooking.

RECIPE Polpette di melanzane (Fried aubergine balls) INGREDIENTS 3 Large eggplants 2 tsp capers A few basil and mint leaves 1 cup grated Parmesan 1 clove garlic A plate of breadcrumbs 2 eggs Salt and Pepper Olive Oil

DIRECTIONS Wash, peel and slice the eggplant and then place into salted boiling water. When soft, remove and drain, applying some pressure to ensure that most of the moisture is drained out. Chop into small pieces and place in a food processor with the capers, garlic, basil and mint, cheese, salt and pepper and one egg. Mix, but not too finely. If the mixture is too liquidy, add some breadcrumbs. Shape into balls about the size of a billiard ball, pass through the beaten egg and roll in seasoned breadcrumbs until totally covered. Fry in hot olive oil until golden brown. When cooked, place on paper towels to remove excess oil. Serve with a hot tomato and chili pepper sauce.

(Recipe adapted from Il Gusto del Tacco by Anna Maria Chirone Arnó.)

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tomatoes, sometimes capers, sometimes with nothing added at all; always delectably delicious with a glass of red and a heel of Puglian bread. And this was just the primi course.

Of course, there will always be vino alongside your plate. Even though the house red was a delight, it quickly became obvious why patrons were paying a few euros more for Primitivo di Manduria, the signature fine wine of the region. If you enjoy Zinfandel, you will love this too; the two grapes have identical DNA.(2) Inky dark, fruity and delicious, Primitivo is unusually high in alcohol at 14 percent. Puglia is the most prolific regional producer of wine in Italy. Until recently a substantial amount of the grape crop contributed to blending with other varietals, but the region has become more dedicated to its own fine wines, particularly Primitivo, and you won’t find Chianti or Valpolicella here.

Time is unhurried and the atmosphere unharried as you wander through ruins and relics, beautifully kept old towns, and alluring

beaches that are strung along the coast like pearls on a necklace. You eat and drink your days away on food and wine produced in a place where there is no word for “local,” basking in the hospitality of the warm Puglian people. There is a true desire for more Americans to come visit and experience the beautiful Salento peninsula. And although at first I questioned my destination choice, I must admit I can’t wait to go back to Puglia…I truly fell in love. You will too.

BE SURE TO VISIT Lecce, called the “Florence of the South;” Ostuni, with a definite side trip to the renowned Masseria Il Frantoio (winner of Slow Food 2014) for a meal, or accommodations; and Otranto. Research the region and visit the towns that interest you most; you’re sure not to be disappointed!

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STEPS TO UNFORGETTABLE TRAVEL MEMORIES

By Bill Mahoney and Ina Garrison Mahoney

A French worker gets paid for thirty days off each year. The US is the only developed country without any legally required paid vacation days. Is it any wonder that many American opt for an organized tour in order to cram in as much sight-seeing as possible into a one or two week period?

If you are retired or have time, why not spend longer time abroad for the same amount or even less money? While visiting those “not to be missed� sights mingle with the natives.

Learn their customs. Visit their markets. Dine on their authentic cuisine. These experiences could go a long way toward giving you a better understanding of the numerous ways to do everyday things other than the American way.

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2 These six steps should get you on the way for your own store of “unforgettable memories:”

1

Browse through the library and bookstores guidebooks.

Look for those authored by non-US writers. (Both the Rough Guide and the Lonely Planet series were started by young Brits whose clientele weren’t seeking luxury. They have a vested interest in chocking their guides full bargains).

If you prefer cruises, you’ll find numerous options in these guides. (Note the information given here isn’t verbatim, and the details included in parentheses have been inserted to assist the novice traveler with additional information as an aid to use while making their travel selections). a.To visit Luang Prabang, the beautiful old French city—recently named a World Heritage Center—hop aboard one of the salt barges that leave from Vientiane, the capital of Laos, to make the five-day trip down the swift flowing Mekong River, one of Asia’s major waterways. For around seventyfive US cents a night you’ll have memories that will last you a lifetime!

(You will spend both your days and nights sitting and sleeping on the wooden platform near the engine room. After mooring each evening, you will have an opportunity to enjoy an invigorating bath or swim in the river.

Food is available at the various ports of call. Perhaps you’ll be the lucky one invited to dine at the captain’s table on the last night of this cruise. Formal attire is not required. b. For the seventeen hours of this cruise you will have ample opportunity to mingle with the Chinese on one of their typical large one-room boats. You will then board a bus for a scenic drive through the Chinese countryside viewing rice paddies and will learn what life is like in rural China. The cost for the first boat and bus is what the French refer to as “three times nothing.” At Guilin, your destination, another cruise will take to view such highly touted karst formations as “The Yearning for Husband Hill” that are scattered along the Li River, another one of China’s outstanding attractions.

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c. Any one of The East is Red ships is an inexpensive alternative to the numerous tourist boats on your not-to-be-missed visit to Three Gorges stretch of the Yangtze River, China’s longest waterway.

(There are no first class and only two second-class staterooms, but sharing a small room with seven or eight Chinese affords a unique opportunity to learn their everyday habits).

3

If you prefer land-based destinations then consider these suggestions: a. Before you leave Chinese don’t miss taking a stroll on The Great Wall and recalling the grandeur of the Ming Dynasty during a visit to their tombs. (If you don’t understand Chinese, your guidebook’s detailed instructions for getting to the kiosks where these less than a dollar tickets are sold, also lists all the salient points of these two sights. It’s also easy to eavesdrop on English speaking guides at the sight). b. The Trans-Siberian Train leaves the Beijing station every Wednesday morning on it’s way to Moscow. It passes through Mongolia where one marvels at this vast pristine sandy landscape.

You will rumble through seven time zones and cross four rivers, including the Volga, Europe’s longest river. The stone marker in the Ural Mountains delineating Asia from Europe is clearly visible from the train. (The price in the hundred-person dormitory is a much cheaper option than a flight if you choose it instead of a small second-class cabin that sleeps two for this five days trip). c. After checking out the tooth-pulling booth in Marrakesh’s square, stroll around the rest of this colorful Berber market. Notice the colorful array of spices used in their delicious cuisine. (Be on guard as you walk past the fortunetellers whispering secrets under their small umbrellas or you might find a harmless pet snake wrapped around your neck—an often-used ruse to demand money for its release). The highlight of your trip is certain to be a camel ride into the Sahara to sleep in a Berber tent.

4

An even cheaper travel option is a visa length stay in a city or country of your choice. (Thailand and Bali are favorites, but any country has a great deal to offer). a. Search newspapers, as well as the guidebook, for bargain flights. (Some airlines provide free overnight

accommodations and food for long distance flights—quite a saving if you’re going to Southeast Asia). b. Lodging will be your main cost so search for alternatives to hotels. Guesthouses are a great recommendation for Thailand. They have all the necessary facilities and with their constant turnover of young backpackers eager to share their latest travel experiences their recommendations are golden. c. Search for alternatives to taxis such as pickup trucks with benches in the back. Motorcycles are easily rented, but helmets are not normally required. (Driving on the left side of the road can present problems for Americans. It is often safer to be a passenger than a driver).

5 6

Pack light, very light: a. “Same shirt, different day” is a great byline to keep in mind for any type of independent travel as handling your own luggage saves tip money. b. Clothes should be functional. Leave your expensive jewelry at home. It is an invitation a thief looks for.

Be flexible. (If your carefully planned trip falls through, don’t fret—reschedule or forget it. Something else could be serendipity)

Bill Mahoney is the Author of Vagabonding Through Retirement: Unusual Travels Far from Our Paris Houseboat. For more information, visit www.billwrite.website.

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lution?

How can I be a part of the soth Coast Farms, the last organic rs like Sou • Support your local growe farm in Orange County. d • Learn to grow your own foo e design abl • Become trained in sustain

Where can I learn more?

n Capistrano • The Ecology Center, San Jua ok • Finch Frolic Farms, Fallbro Access Coalition • The Orange County Food

Further Reading:

nway

me • Gaia’s Garden, by Toby He

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A SUSTAINABLE FOOD SYSTEM,

AN ABUNDANT FUTURE

I

By Chelsea Barker

magine a forest- a lush, thriving, living forest. It’s so alive and so productive you can almost feel it breathe. What creatures call it home, and what grows there? Now, imagine that this forest is filled with food. This food forest grows what you need. It is framed by tall trees that yield nuts and provide shade, smaller trees that bear fruit and shrubs that fill the understory. Weaving through the orchard are the vegetables and grains you cook with and feed to your backyard chickens - the spaces between nurture herbs, edible flowers, and species that protect and enrich the soil and even provide natural medicine. This food forest is like any other forest— a rich, diverse, thriving ecosystem; a resilient habitat in which each species gives more than it takes. Yet there is a fundamental difference: a food forest sustains itself and provides for others.

We’ve all heard the hype that modern agriculture is the solution for our deeply flawed food system. However, many believe that transgenic seeds don’t adequately address the fundamental issues that destabilize farmers and contribute to food insecurity. While a world full of food forests sounds like the ideal rather than an applicable solution, evidence suggests that we must adapt more ecologically diverse farms or risk losing an even larger number of people to food insecurity.

The World Food Summit of 1996 defined food security as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life.” In fact, there are 842 million people worldwide who experience chronic hunger, despite the lack of famine. Put another way, the earth actually produces enough food to feed everyone, but a myriad of social, economical, and geographical forces prevent a fairer distribution.

Paradoxically, the majority of the food insecure (70%) live in rural, agricultural areas in developing countries. However, even our own seemingly wealthy and urban Orange County experiences dramatic food insecurity, impacting an astonishing 400,000 people daily: 13% of adults and 24% of all children.

In 2014 the Food and Agriculture Organization of the United Nations (FAO) released a report timed to their International Year of Family Farming. In it, they outlined our generation’s challenge: family farms (over 500 million worldwide) produce over 80% of the planet’s food, yet have the least access to vital resources.

The FAO argues urges stakeholders to work with these small farm-

ers and avoid reliance upon high-input, external resources. Often run by women and worked with ancient technologies, small family farms are not an obstacle to reaching global food security, but the solution. It’s up to us to include the rest.

A fifth of the world’s food supply comes from farms that are polycultures (meaning they grow more than one species), providing everything from food to firewood to animal fodder. Farmers who plant many varieties tend to use seeds that are more genetically heterogeneous, and better equipped to withstand stress from pests, diseases, and other environmental factors, including extreme weather brought on by climate change. Methods such as intercropping, cover cropping, crop rotation, natural soil building, and the use of shade cover further mitigate the effects of adverse weather and create higher yields. Such practices are the clear alternative to the high-input, resource-taxing, modern monoculture system. Instead of relying upon chemical fertilizers, pesticides, and altered seed, these farmers employ natural, time-tested methods, which mimic those found in a natural ecosystem. And for good reason: when plant diversity increases, productivity increases.

Think back to our food forest example: a true polyculture.

This system of ecological gardening is not limited to those making a living from the land. Homeowners and schools can do the same. What would our food system look like if our neighborhoods’ under-utilized lawns became food forests? How would the health of our watersheds and communities change if we swapped pesticides and monocultures for companion planting and habitat-building ecosystems?

Together, these practices make natural communities that are more diverse, more resilient, and more productive. We stand at a unique crossroads in the history of agriculture: the world population is expected to grow to 9.6 billion people by 2050. As the human diet evolves, as the population grows and the planet’s temperature warms, it is essential that we embrace both modern technology and time-tested methods to provide what we—and our planet—need. Everyone from policy makers, research and non-profit organizations, and consumers is equipped to help farmers, homeowners, and communities make this transition.

Can every farm be a polyculture? Can every homeowner’s lawn become a food forest? Yes, absolutely. The knowledge is available, and the model is proven. The future is abundant.

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–LOVE! Finding Romance In Central California

By Marisa Bloch

W

hether you have time to get away for a few days over the holidays in December and January, or you are planning a romantic holiday for Valentine’s Day, this February, California Central offers beautiful country, fine wines, great dining and one of our favorite spots in olive California – Pasolivo – a place that offers a journey through taste only a few hours away from Orange County.

Crafting award-winning olive oils is the business of Pasolivo, but creating a truly amazing “tree to table” experience is their passion. Transitioning to organic, their sustainably farmed olive trees are harvested at prime, and each olive is hand-picked and pressed at the on-site mill within hours of leaving the tree. Our friends at Pasolivo claim the fruit of their labor is the freshest and most delicious olive oil you will ever taste. Deep, rich flavor and a wonderful peppery finish awaits each customer. Their harvest is built on years of caring for the land, the trees, and cultivating a premium olive oil like no other.

The Pasolivo Ranch is home to nearly a dozen varietals, including Frantoio, Leccino, Pendolino, Lucca, Mission, Manzanillo, Coratina, and Maurino olives. Their trees are never treated with harmful chemicals and they hand pick the olives to prevent bruising and to create the freshest, healthiest, and most flavorful oils. The orchards contain more than 6,000 beautiful trees, and they welcome guests to visit the golden, rolling hills and tasting room at the beautiful Paso Robles property.

In the heart of the lovely Paso Robles wine country rests the beautiful Pasolivo Ranch. Blessed by a combination of temperate Coastal California weather and rich, fertile soil, they have been

producing award-winning olive oils and welcoming visitors to their orchards and tasting room for over a decade.

Situated on over 140 acres of rolling hills along the central coast, this slice of heaven was originally owned by legendary Hollywood director and producer King Vidor, who called this place Willow Creek Ranch. Vidor directed such classics as War & Peace, Stella Dallas, Northwest Passage, and The Champ, as well as the black and white portion of The Wizard of Oz. Vidor, himself a survivor of a legendary tornado in his native Galveston, Texas, created the classic film’s epic tornado sequence as well as directed the iconic scene in which Judy Garland sings “Somewhere over the Rainbow.”

Purchased in 2012 by the Dirk family who fell in love with the magic of this place, Pasolivo Ranch still embraces the wild beauty that brought King Vidor here. All around the property you will find majestic, towering oaks, flocks of lively wild turkeys, and families of deer. The splendor and tranquility of the ranch are embraced by the staff, who are each dedicated to providing visitors with a warm, educational experience and hospitality that is second to none.

Those at Pasolivo Ranch welcome you to their ranch to tour the orchards, sample the world-class olive oils and specialty foods, experience luxurious bath and beauty products, or take part in one of the many special events and you can experience all of this seven days a week.

If travel to the central California is not on your agenda this Winter, you can visit Pasolivo online and take part in a virtual experience that will only enhance your appetite for further exploration on your next long weekend, family vacation or romantic getaway.

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About Olive Oil WHAT DOES EXTRA VIRGIN MEAN? Extra Virgin signifies the highest quality olive oil based on internationally recognized standards. Oil must be mechanically extracted without chemical or excessive heat. The resulting oil must have no more than .5% acidity, as determined in a lab test.

It must also have positive taste elements and no taste defects, as determined by a certified taste panel.

In California, there is an Extra Virgin Certification program that ensures that the oil you buy is, in fact, extra virgin. Look for the COOC seal on extra virgin (non-flavored) olive oils. For more info, visit the California Olive Oil Council at www.COOC.com

WHAT SHOULD I BE LOOKING FOR WHEN I TASTE OLIVE OIL? Fruitiness, bitterness and pungency are the three positive attributes of fresh olive oil. Oils don’t have to have all three, and the attributes they do have should be balanced.

Pasolivo’s oils are big and bold, so they’re a good example of fruity, bitter and pungent (peppery) oils.

WHAT CAUSES OLIVE OIL TO GO BAD? Light is very damaging to olive oil, as is heat. Oil can become defective from poor handling or processing of the fruit or from poor storage after bottling. Unlike wine, olive oil does not get better with age. It starts out at its most intense, and then softens over time until it finally turns. Your best bet is to keep your oil in a cool, dark place (and tin is an excellent choice for protection!)

HOW LONG DOES OLIVE OIL KEEP AND HOW SHOULD IT BE STORED? Olive oil may keep up to two years but it is usually best when used within 18 months. Keep olive oil stored in a cool, dark place in tightly sealed containers.

WHAT MAKES ONE OLIVE OIL TASTE DIFFERENT FROM ANOTHER? The two main elements in determining how an extra virgin oil taste are the varietals of olives used and the time of

season when they were picked (early vs. late harvest, for example). But, as is the case with all of farming, nature impacts the flavor in many ways, from how much rain we get to how long the temperatures were above 90 degrees.

WHY ARE SOME OILS CLOUDY, AND SOME HAVE SEDIMENT ON THE BOTTOM OF THE TIN? Cloudiness depends on the method by which the oil is made and whether or not it is filtered. Sediment in small amounts is normal for unfiltered oils and is not detrimental to the quality or taste of oil. Sometimes when oils are really new they are cloudy until the sediment has a chance to settle.

IS EXTRA VIRGIN OLIVE OIL BETTER THAN OTHER GRADES OF OLIVE OIL? Yes! It will have more flavor than lower grades of oil. It is also a natural product extracted with only mechanical means (meaning no heat or solvents like some seed or pomace oils). It also contains natural antioxidants and polyphenols, which are proven to improve your health.

These compounds are very low or absent from seed oils and non-virgin olive oil.

WHY DO SOME OLIVE OILS COST MORE THAN OTHERS? The real factor is how much it costs to make the oil. Extra virgin olive oil is a natural product, produced from very high quality, fresh olives that require careful handling and processing. Many low cost oils are labeled as extra virgin but are actually lesser grade oils.

HOW CAN I BE SURE THAT THE OIL I’M BUYING IS ACTUALLY EXTRA VIRGIN? The California Olive Oil Council Seal Program assures customers that the oil they are buying is actually extra virgin.

Currently, neither the USDA nor the FDA enforces labeling rules for extra virgin olive oils. Many oils are mislabeled and some are adulterated with seed oils. Look for the COOC seal as a symbol of quality.

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OUR ADVERTISERS CELLAR,THE (P. 5) 949.492.3663 156 Avenida Del Mar San Clemente, CA 92672 www.thecellarsite.com Visit our original shop and restaurant in San Clemente or try our newest locations in Costa Mesa and Anaheim. The Cellar is a wine bar, a restaurant and cheese shop that features live music, nightly. The goal, at The Cellar, is to offer customers a wide selection of perfectly ripe cheeses in a friendly environment that will entice both a novice and veteran cheese lover.

EAT CLEANER (P. 11) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the awardwinning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange County-based company.

ECOLOGY CENTER, THE (P. 7) 949.443.4223 32701 Alipaz Street San Juan Capistrano, CA 92675 www.theecologycenter.org Located in San Juan Capistrano, California, The Ecology Center provides the community with solution-based education to inspire ecologically sound solutions at the household and community level.

LOS POBLANOS (P. 27) 505.344.9297 www.lospoblanos.com Set among 25 acres of lavendaar fields, enormous cottonwood trees and lush formal gardens, Los Pablanos is one of the most magnificent historic properties in the Southwest.

NOVICA (Inside Front Cover & P. 1) with National Geographic cdukes@novica.com www.novica.com NOVICA LIVE provides a unique cultural shopping experience, where you can travel the world through entertaining home shows and see multimedia presentations of artisans creating the very items you will hold in your hands.

PASOLIVO OIL (BACK COVER) 805.227.0186 Fax 805.226.8809 8530 Vineyard Drive, Paso Robles, CA 93446 info@pasolivo.com www.Pasolivo.com As producers and purveyors of the finest specialty food, kitchen, bath, and body products available, Pasolivo is passionate about their offerings of all-natural, organic and seasonal products. Beginning as a producer of award-winning olive oil, they have built a business based on hand crafting and discovering exceptional products that delight the senses. Their products are completely unique. Whether you are looking for great flavors, luxurious textures, or award-winning quality, Pasolivo’s products use the finest and healthiest ingredients and materials. From their ranch to you - experience the magic of Pasolivo.

SIERRA NEVADA IMPORTS (P. 9) 775.323.8466 www.sierranevadaimports.com info@sierranevadaimports.com Based in the town of Reno and nestled in the Sierra Nevada mountains, near Lake Tahoe. Sierra Nevada Imports specializes in small to mid-sized growers from France and Spain. They operate on one simple premise respect. The wines they import are sought out for their special provenance.

Sierra Nevada Imports aims to be different by connecting you to a place, a person and often a story - from vine to glass. Many of the producers are 5th or 6th generation winemakers and are extremely skilled in their craft.

The product in your glass is the product of their effort.

WEST COAST FLAVOR (P. 2 & 3) 714.744.9844 www.wcflavor.com If you eat, cook, entertain and enjoy making your home functional and beautiful, you should be shopping with West Coast Flavor. Bringing you the best artisan foods, accessories and art that celebrate the countries and cultures making up the West Coast of The Americas, West Coast Flavor offers an incredible variety of new products to make your summer cookouts, picnics and entertaining outstanding. No matter the time of year, or the event at hand, West Coast Flavor provides unique, artisan foods and condiments to spice up the menu of any occasion.

YOGI TEA (INSIDE BACK COVER) www.yogitea.com For more than 40 years YOGI TEA® has been producing delicious herb and spice teas based on unnique Ayurvedic tea recipes, which promote individual well-being.

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There’s living. And there’s loving life. We’re here to help with the second one. Our intriguing blends of herbs and botanicals support energy, stamina, focus, and overall

®,©2015-2016 East West Tea Company, LLC

well-being. Cup after cup, day after day, life is good.

®