From Here to E When it comes to sustainability, there’s no time like the present to start thinking about the future. Here, we look at a handful of categories for an update on how brands are enacting changes both large and small to make a major impact on improving things in the years to come. > BY I R E N E R AW L I N G S
Food, Wine, and Roses
86 PA S A D E N A
L
ast year will be remembered as the year grocers ran out of eggs, flour, and yeast as we learned to bake bread, slow-cook comfort food, and find new uses for forgotten items at the back of the pantry. Now, with COVID still with us, grocery shelves are fully stocked—but knowing where our food comes from and shopping for exotic ingredients (like organic hemp milk, dried morels, and black garlic) at natural-food meccas LASSENS and EREWHON have become more important than ever. Swing by the GOOD LUCK WINE SHOP on East Foothill for naturally fermented wines from hand-harvested organic grapes. If your meat-loving heart is craving prime beef, join the Brassas Food & Wine Society to have a box of pasture-raised Black Wagyu beef delivered
M A R C H /A P R I L 2 0 2 1
to your door six times a year from California’s GENESEE VALLEY RANCH. It’s owned by the Palmazes, who ranch with sustainable practices: technology monitors water usage; the land is naturally irrigated; the cattle graze to naturally maintain the land; and the ranch uses infrared photography to capture monthly aerial photos, assuring that the cattle are moved around to optimal settings to even out the land. The SALMON SISTERS fish in Alaska’s Copper River (for salmon) and the Bering Sea (for halibut) and ship worldwide. The Natural Resources Defense Council tells us that 40% of food grown in the U.S. is wasted every year. One solution: no-waste booze. A collab between a bartender and an agricultural economist, Vista, California-based MISADVENTURE & CO. makes vodka from all manner of surplus baked
