Sonoma Discoveries Fall 2017 by Healdsburg Tribune Special Publications

this issue: $4.95 VOLUME 22 | ISSUE 1 Fall 2017

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Alexander Valley Film Festival, Vineyards to Villages WineFood Safari, Pinot on the River, Wine Road

Heritage Turkey Sunday Supper, Octoberfest, Rotary Crab Fest, Bodega Fire Dinner, Harvest and Holiday Recipes

Dia de los Muertos, Pumpkin Patches, Holiday Parades, Menorah Lighting, Crafts Fairs, Nutcracker Ballet

Bats at Bohemia Preserve, Coastal Bird Walks, Christmas Count, Hound Hike, Winter Solstice Walk

Sonoma County Art Trails, Oliver Ranch Tour, Gallery Openings, Exhibitions and Holiday Arts & Crafts

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FOR THOSE WHO LIVE AND PLAY IN SONOMA COUNTY

discoveries Yes We Cannabis Farm Vacations Catch On

Biodynamic Farming Sonoma County Leads the Way

PLUS:

The Story of Toad Hollow New Life for the Old Mill

EARN. PLAN. GROW.

LIVE Across the Bay Area, Bank of Marin is committed to delivering the ďŹ nancial solutions our customers need to live the lives they want. With six branches in Sonoma County, including our newest ofďŹ ce in Healdsburg, we provide the personal service and support that you expect from a local, trusted advisor.

To learn more about our full suite of personal and business banking services, call Healdsburg Branch Manager Tara Johnson at (707) 265-2081, visit us at 1260 Healdsburg Avenue, Suite 201, or online at bankofmarin.com

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FEATURES

Restoring the Balance - Biodynamic Farming

The Grass Is Greener in Sonoma County

Escape: Steaming Back in Time

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FALL 2017 DEPARTMENTS

10 CHAT

with Kathryn Hecht, Founder and Executive Director, Alexander Valley Film Society

WELL-BEING Rx for Healing – One Meal at a Time

16 18

A DAY WITH THE EPICUREAN CONNECTION Hometown Harvest

OUT TO EAT The Trading Post

THE TASTING ROOM EXPERIENCE Don’t Worry, Be Hoppy

EDITOR’S LETTER DISCOVERIES PICKS: BIRDS, BATS AND BEACHES COMMUNITY: THE TOM OF YOUR LIFE ART & ABOUT EVENT CALENDAR ONE LAST THOUGHT

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6 8 9 56 60 64

SONOMA COUNTY-STYLE FARM STAYS

FALL 2017 Editor Patricia M. Roth Design & Production Brent A. Miller Managing Editor Sarah Bradbury Web Coordinator Laura Hagar Publisher Rollie Atkinson Associate Publisher Sarah Bradbury Sales Manager Paula Wise Advertising Sales Cherie Kelsay Diana Lerwick Carol Rands Graphic Designers Jim Schaefer Morgan Rasmason

Visit our sustainably farmed vineyard to enjoy Sonoma Countyâ&#x20AC;&#x2122;s most breathtaking views, or stop by our downtown Healdsburg Tasting Room to taste our Double Gold Medal & 90+ point Estate wines.

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EDITOR’S LETTER

e are in a season of transition. As summer sails away, we’re a little hesitant to let it go—the freedom of going barefoot on the beach and dancing outdoors under dreamy blue skies (Peacetown concerts!)—yet we are excited to embrace the harvest. We are in that time of the earth’s cycle when Sonoma County holds autumn’s bounty in its arms, overflowing with abundance. We can almost taste it: the seasonal change rises not just from nature but also from internal clocks that coincide with annual traditions. Among these traditions is Thanksgiving, a time to express our gratitude. All of us who call Sonoma County home know how lucky we are to live here. As a magazine devoted to sharing the region’s “discoveries,” we focus on finding content that represents the character and soul of this special place. Our towns are unique, our neighbors are amazing, and our getaways aren’t far away. We know where our food (and wine) comes from and how it’s grown. We understand that wellbeing incorporates caring for others as well as ourselves. We appreciate and support the creative arts, and we hold farmers, educators and entrepreneurs in high esteem. Personally, I am grateful for our magazine contributors. After many weeks of interviews, photo shoots and designing, we’ve delivered what you are now holding in your hands. Here’s a preview. With all the buzz about the burgeoning cannabis industry, we thought we’d give you the local take from an informed source. Samantha Campos reports on the status of regulations for both medical and adult-use cannabis leading up to 2018. Likewise, she features several companies, introduces their products and takes you inside their processing facilities. Look for more stories by Sam, whose background working in the cannabis industry makes her uniquely qualified. So, what is biodynamic farming? There are more certifiedBiodynamic farms here than anywhere else in the United States. Writer Bo Kearns visited three of them: names you may know, labels you may recognize. There are others that deserve recognition, as this holistic form of farming is not new, nor is it a trend. In fact, Boss Dog Marketing out of Healdsburg, working with pioneers and industry leaders, produced the first biodynamic symposium for winegrowers about a decade ago.

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David Abbott interviewed West County portrait photographer Harvey Henningsen. As is his style, Abbott captured the essence of Henningsen’s personality while weaving his stories about growing up in Sebastopol with the history and restoration of Sturgeon’s Mill. Don’t miss the chance to see the sawmill in all its glory later this month. Laura Elise McCutcheon brings you the whimsical tale of Toad Hollow Vineyards and Winery and its president/owner Frankie Williams, whose fierce love of rosé makes us smile almost as much as the winery’s fun toad art. Please don’t miss Lee Hodo’s quote about Terroir of the Mind. Janet Perry tackled Heritage turkeys with great enthusiasm for her piece in the community section. She tracked down 4-Hers at the county fair, no easy task, to hear their stories about raising this special breed. Be sure to read about the much-anticipated upcoming auction and supper. We can always count on writer Kimberly Kaido-Alvarez to capture the essence of Sonoma County—in this case, vacation destinations known as Farm Stays. Kim toured Spirit Hill Farm, where she seems to have discovered a personal sweet spot for this restored farmhouse and property and found out why it’s been the owner’s saving grace. Abby Bard took on two diverse stories for this issue. In “Rx for Healing,” she reports on a healthy-food pilot project for low-income Californians with chronic health diseases. Two local nonprofits, Ceres Community Project and Food for Thought, have important roles in this program. In Out to Eat, Abby visited The Trading Post restaurant, whose team offers farm-to-table scratch cooking, homemade breads and gardengrown produce. If ever I imagined a feisty angel determined to change her corner of the world in the name of creativity and inclusivity, Kathryn Hecht, founder of the Alexander Valley Film Society, would be my model. Learn more about Kathryn and her work in our Q&A—and don’t miss the upcoming film festival and its many associated events. That takes us to the end of 2017. Love, light and peace to all! Patricia Miller Roth Editor, Sonoma Discoveries patti@sonomadiscoveries.com

CONTRIBUTORS David Abbott has written about West County news, politics and people for nearly a decade since ﬁrst hired as a part-time reporter for Sonoma West Times & News, where he was editor from 2009 to 2015. Although his focus has been to the west, he is familiar with and has written about the entire region and continues to contribute with stories about the outdoors and the interesting people in western and northern Sonoma County. Abby Bard is a weaver who sells her handwoven clothing at local galleries and from her studio in Sebastopol. She is a member of Sonoma County Art Trails. She has a passion for growing food in an urban landscape. abbybardhandwoven.com Sarah Bradbury is the associate publisher of Sonoma West Publishers, Inc. and the managing editor of Sonoma Discoveries. She has had the opportunity to photograph the county and its people for Sonoma Discoveries for more than 20 years. Samantha Campos is a freelance writer from Maui, Palm Springs and Marin, now ﬁrmly planted in Oakland. She’s written about everything from dive bars to edible schoolyards, and Shrinky Dink art made by Russian royalty to the daily life of a coroner. A fourth-generation Californian, she enjoys frequent road trips exploring the state’s bounty, and has been immersed in the cannabis industry since 2007. Grace Carroll is a high school student at Phillips Exeter Academy and a contributing writer for Sonoma Discoveries magazine. She is lucky enough to live in Healdsburg when she’s not at school and hopes to go on to major in journalism in college. Sheana Davis is a cheese maker, chef, caterer and culinary educator who creates edible experiences for food enthusiasts under the auspices of The Epicurean Connection, her gastronomic experience company. Learn more: theepicureanconnection.com. Loren Hansen is a Sonoma County native who, after spending several years as a makeup artist and bartender in Winnipeg, Manitoba, decided it was time to return to the wine country and pursue her long-time passion for photography. She specializes in documentary-style event photography, as well as food and wine. You can follow her on Instagram @Lorenh_ photography or see more of her work at lorenhansenphotography.com. Writer Kimberly Kaido-Alvarez has contributed to Sonoma West Publishers for seven years. She has a background in graphic design, public

relations, creative writing and dance. Growing up in Sonoma County, Kimberly developed a deep appreciation for nature, art, agriculture and good food. Bo Kearns is a writer, beekeeper, UC Naturalist and docent at Jack London State Historic Park. He has written award-winning short stories and recently completed the manuscript for a novel set in Indonesia where he lived for three years. He enjoys hiking and running the trails in the regional parks. Sonoma County native Laura Elise McCutcheon has been writing for newspapers for 20 years and working in the wine industry for nearly as long. In addition to writing, she enjoys spending time with her family and friends, exercising, camping, flower gardening, interior design, and just about anything that allows her to be creative. Janet Perry has been writing for radio, newspapers and magazines for 30 years. Her work has taken her to Nicaragua, New York’s Seneca Indian Reservation, the coal-fields of Appalachia and the mountains of Colorado. New to Sonoma County, Perry has been excited by all of the great work being done by very aware community members. “That’s where the magic of this work is, in the voices of people telling their tales,” she said. Jeff Roth is a media guy who works with video, stills and sound. His winemaker videos have been featured on sonomadiscoveries.com and his musician photos and videos have been published internationally. As a sound designer, his work includes feature films, broadcast and cable TV. His home and studio are in Sebastopol. Patricia Miller Roth is the editor of Sonoma Discoveries. She was previously a senior editor at Wine Business Monthly and has been a reporter and editor at various publications in California, from the San Joaquin Valley to the San Francisco Bay Area. She has a Master of Arts in Writing from the University of San Francisco. She lives in Sebastopol with her husband, two adopted wild horses, dog and cats. Gayle Okumura Sullivan is co-owner and manager of Dry Creek Peach and Produce in Healdsburg, a boutique organic peach farm. With a background in marketing, she came to the farm in 2000, and has loved it since. During the summer you can find her at the market, in the farm stand, working with customers, or in the orchard.

THE THIRD ANNUAL

FOR DETAILS AND TICKETS, PLEASE VISIT WWW.AVFILMSOCIETY.ORG OR CALL 707.893.7150

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discoveries picks

Birds, Bats and Beaches Bodega Bay Bird Walks

“Bodega Bay is a bird magnet, with its abundant mudflats and bay attracting many shorebirds,” says Gordon Beebe, who will be leading a walk into one of Sonoma County’s richest bird areas on October 21 to look for wintering shorebirds, waterfowl and landbirds. Beebe, former MAS board president, says many of the wintering waterfowl and shorebirds will have arrived from parts north, where they spent the summer raising their young. Loons and Grebes will be swimming and diving for fish in the bay, Cormorants perching on offshore rocks, and many species of shorebirds arranging themselves on the mudflats. Along the edges of the bay, migrating warblers, flycatchers and other land birds can be found feeding in the trees and bushes, and hawks are frequently spotted soaring overhead. 8 a.m.- 3 p.m. From the center of the town of Bodega Bay, drive north on Highway 1, left at East Shore Road, straight at the stop sign at the bottom of the hill to Porto Bodega. Meet in the lot to carpool. Beebe: 707-583-3115. Bonus: Tom McCuller leads regular bird walks every Wednesday! madroneaudubon.org Bats of the Bohemia Ecological Preserve

Are you curious about what critters and natural wonders can be seen at night on a section of a 1,000-acre preserve in the hills of Occidental? Come to the “Crepuscular Critters of Bohemia Ecological Preserve on October 21 for a trip into the world of bats and other nighttime creatures” with LandPaths. “Lately we’ve seen lots of [pallid] bats, meteor showers, sometimes a great moon, often a coyote symphony,” said Docent Joani Joinville, leader of the 2-3 mile hike, viewing and potluck event. Go to Landpaths.org for details about 8

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what to bring. Camping is optional. 4:309:30 p.m. Contact: outings@LandPaths.org, 707-544-7284 (ext. 100). Bohemia Ecological Preserve, 6773 Bohemian Highway. Registration required. Donations appreciated. Rain cancels. Nuestros Parques

A bilingual naturalist leads free Nuestros Parques, Spanish-language nature hikes, on the ﬁrst Saturday of each month in the Sonoma County Regional Parks. On November 4, you’ll explore Laguna de Santa Rosa Trail, the county’s largest freshwater wetland, learning about plants, animals and why time outdoors is good for bodies and minds. 10 a.m.-noon. Bring water, a healthy lunch dish to share at a post-hike potluck. Free. Parking is $7 or free for parks members. 707-565-7888, parks. sonomacounty.ca.gov Hikes with Hounds

Sonoma County Regional Parks has created a lot of cool activities for humans and their dogs to spend time together outdoors. Dogs on leash are welcomed at almost all of the county’s 56 regional parks. You can hike in the woods, by the sea, and on paved trails. Now they’ve put out a call to bring friendly dogs on a scenic walk at the Bird Walk Coastal Access Trail on November 19. “Help us meet our goal of having 50 legs on each hike in honor of Regional Parks’ 50th Anniversary,” encourages the walk promo. 10 a.m.-noon. Free. Parking $7 or free for parks members.

355 Highway 1, Bodega Bay. 707-565-2041, parks.sonomacounty.ca.gov. Annual Christmas Bird Count

In conjunction with the National Audubon Society, the Western Sonoma County Christmas Bird Count (CBC) yields critical data on bird population trends across North America, Hawaii and Central and South America. The Madrone Audubon Society’s CBC will take place this year on December 30. You don’t need experience—just a desire to be a “citizen scientist” for a day. Starting in the morning— and before dawn if you’re counting owls— small groups walk, listen and look to ﬁnd every bird they can. Each bird matters, from common species, such as the American Crow, to rare ones, such as Rough-legged Hawks. Afterward, teams meet at the Sebastopol Community Cultural Center (SCCC) to share results during a catered vegetarian dinner. “The data is submitted to National Audubon as the record of our annual West County Christmas Bird count,” says Madrone Audubon President Susan Kirks. She points out that in 2014, “National Audubon released a very important report on climate change impacts on birds, predicting possible impacts to many bird species, and Christmas Bird Count data was analyzed and utilized for this report.” Dinner 5:30 p.m. $5 donation. SCCC, 390 Morris St., Sebastopol. To join a team, contact Dr. Stacy Li, 707-566-7937, stacyli@sonic.net. madroneaudubon.org

community

The Tom of Your Life by Janet Perry

utumn in Sonoma County little bit larger scale, now between 200-225 brings with it a highly birds per year. “That was the birth of the anticipated and elegant affair. Slow Food, 4-H Heritage Turkey project,” Noted Bay Area chefs – led by explained Thode. Forestville’s Backyard chefs – Thode is the 4-H/SFRR Heritage Turkey prepare harvest-inspired delights, vintners Project leader. She had an interest in breed and cider-makers pour their finest, and preservation and her two sons, Zachary and guests close their eyes to savor the moment. David, raised Heritage turkeys. They take Slowly, soft nervous laughter can be heard longer to reach maturity, require more work around the room. Anticipation fills the air. This is the exciting moment that industrious 4-H students have been waiting for all year. With a flourish, they enter the room with giant flapping turkeys in their arms. The auction has begun! It’s the Heritage Turkey Sunday Supper and live turkey auction benefitting Sonoma County youth agriculture. Julie Atwood of Julie Atwood Events is producing the dinner this year. “I’ve been going to the turkey event since it began. I love autumn, Nico Bartolomei and his Heritage turkeys especially here in Sonoma County. It makes me want to throw a and can only be shown as exhibition birds at party!” Atwood said. “This is a great event most auctions and fairs, making them more for those who are proponents of eating difficult to sell. Thode said that Heritage locally and supporting the foods that are turkeys are more natural birds, healthier raised right in our back yard by the next and better-tasting than the broad-breasted generation of farmers. I love that the kids turkeys that became the industry standard. have grown this project literally, from the Slow Food Russian River bought poults egg to bird. [The turkeys] are the most and food in the beginning while the students delicious things you’ll ever eat. They’re just worked to see if there was a market for the absolutely wonderful and I love the history. birds. “The kids now either raise or purchase They’re an iconic American food.” their own poults. We actually breed 95 Committed to biodiversity, Slow Food percent of the birds we sell,” said Thode. USA has worked since 2001 to reintroduce Nico Bartolomei, 11, of Healdsburg is Heritage turkeys, which face extinction. In entering his second year of 4-H and says January of 2006, Slow Food Russian River that he thinks his turkeys are “a little silly (SFRR) approached Catherine Thode about and a little tough sometimes.” He explained, partnering with Sonoma County 4-H to “It’s easy in the beginning but they’re really encourage kids to raise Heritage turkeys on a messy.” Bartolomei thinks it’s important

photo by Sarah Bradbury

to know where your food comes from. “4-H does a good job of making your turkeys healthy and don’t pump them full of chemicals.” Bartolomei confessed he’s a little nervous about carrying his turkey in at the dinner. “My turkeys like to ﬂy!” Francesca Pharo, 17, of Sonoma is in 4-H and is president of her FFA chapter. “I’ve been doing the Heritage turkey project for about seven years now. As a 4-Her and an FFA student, I do a lot of research on factory farming,” Pharo said. “I think it’s really important for kids, and adults actually, to realize that not all animals are treated like they are in factory farms... You come to the fair and you watch these kids show their animals and it’s really amazing to see, the bond that they have with their animals. If you come here the night that kids are selling and stuff, it’s all tears. These kids love their animals dearly and I think that’s really important for everyone to see that these 4-Hers and FFA-ers are doing their absolute best to get everything as humane and nicely put together as they can.” Sandy Mays of Slow Food Russian River is organizing the auction. “For me, it’s watching these young people involved in 4-H. They’re so dedicated and it’s just a joy to watch them mature. They present themselves so well,” Mays said. “It’s having the younger generation continue on in the agricultural businesses. That’s the key, is that we’ve got to have young farmers.” The Heritage Turkey Sunday Supper will be held on Oct. 29 from 3 to 7:30 p.m. in Saralee and Richard’s Barn at the Sonoma County Fairgrounds. heritagesupper. eventbrite.com, slowfoodrr.org SD

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Chat with Kathryn Hecht Founder and Executive Director, Alexander Valley Film Society Interview by Patricia M. Roth

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MEDVEDENKO: Why do you always wear black? MASHA: I’m in mourning for my life. Heavy, but sincere. Someone once told me that musicals exist because the stories’ characters were so moved they had no other choice to sing. I feel the same way with theater and film. If it’s not absolutely necessary, then it’s not interesting. I guess I feel that way about everything, really. What jobs did you have before moving to Cloverdale? I started as a camp counselor in my teens, worked at a laundromat for one day, then handto-mouth in restaurants all through college and in my early New York City years. In between acting gigs, I landed administrative work for banks, real estate, and then finally nonprofits. When I gave up acting, I searched for nearly a decade before finding my way back to the creative side with writing and communications. I headed up communications departments for

nonprofits in New York City and San Francisco before starting the Film Society. Now I use every skill I ever learned, including how to properly file paperwork. Some things I couldn’t stand at the time, and now they serve as the backbone of running a successful startup. In what ways do you and your husband Ryan share an affinity for acting and the arts? We love great acting. We still talk about Philip Seymour Hoffman wiping the floor with Brian Dennehy and Vanessa Redgrave in “Long Day’s Journey Into Night” on Broadway. We’re both grooving on cable TV shows lately, too. The dawn of the antihero in the Sopranos set the stage for big, juicy turns like Jon Hamm in Mad

photo by Sarah Bradbury

About Kathyrn Hecht The 2017 Alexander Valley Film Festival celebrates its third year this fall—from October 19 through 22—featuring the best in independent film with a Hollywood flair. Executive Director Kathryn Hecht created the Alexander Valley Film Society (avfilmsociety.org) in 2014 following a decades-long acting and bi-coastal career in nonprofit communications. Prior, she moved from New York City in 2013 with her husband, Ryan, to reopen The Clover Theater, a four-screen cinema in Cloverdale. Sensing a need for more diverse and yearround cultural and educational programming in North County, Kathryn founded the film society. She serves on the Sonoma County Economic Development Board, the Hispanic Chamber of Commerce of Sonoma County, and the Cloverdale Council of the Boys and Girls Club of Central Sonoma County. Kathryn resides in Cloverdale with Ryan, their dog, two cats, and four chickens.

What sparked your love for language and theater? It had to be the marriage of words to expression. I fell in love with [playwright Anton] Chekhov as a teenager because the language was desperate and full of ache. All my self-centered angst afﬁrmed, I could escape into plays without having to apologize for being so empathic. Chekhov [in “The Seagull”] introduced me to words that described what I felt as a sophomore in high school:

Men and the best-ever Bryan Cranston as Walter White. Oh, and single camera shots like the most recent one in “Atomic Blonde” …we live for that stuff. We also like to talk about the lack of women’s roles both in front of and behind the camera or curtain. Thankfully, Ryan’s as big a feminist as me. Why did you launch the Alexander Valley Film Society? We risked everything to come to California. We moved away from friends and family, all with the hope we might be able to reopen The Clover Theater and start a new chapter in our lives. And when that little miracle of miracles came through for us, it quickly became clear that there was more to be done. Northern Sonoma County, for all its abundance, was seriously lacking diverse ﬁlm offerings and robust arts education. I knew we were well-positioned to take a crack at it. I met more than a handful of people who were concerned about the same things, so I asked them for help. And boy, did I get it. People here were ready to be challenged and get a little uncomfortable to start working toward real changes. I continue to talk about that initial risktaking that propelled us from New York City to California because I think it engendered a self-propelling momentum to keep risking. Inertia and self-doubt are probably our greatest foes. I’m considering a tattoo on my left forearm that reads “Because I can…” What are the highlights of this year’s Alexander Valley Film Festival? This year our Neighbor Screening, which is the soft opening of the festival (Thursday, Oct. 19), will feature the documentary “Dolores” about civil rights activist Dolores Huerta. And we just received word that Dolores, herself, will be joining us! Patrons will head into the hall for a Dolores-inspired, historically crafted dinner from Carrie Brown at Jimtown Store. After dinner, we’ll watch the ﬁlm and then engage in a lively community discussion. We’re working with our outreach partners at Corazon Healdsburg, Los Cien, the Hispanic Chamber of Sonoma County, and several Cloverdale Latino advocacy groups to provide scholarships to ensure that the Latino community, especially those most affected by her life’s work, can join us for the screening. Another highlight is our Screenwriter’s Panel on Saturday morning, Oct. 21, at the Cloverdale Performing Arts Center. The panel will serve as an educational

touchstone at the heart of the 2017 Festival for local students, film buffs and community members. Screenwriters from Los Angeles to Santa Rosa and in all stages of their careers will join us for a 75-minute discussion on the ins and outs of the profession, what it means to work in the industry, and insights on a film that will screen later that day as part of the festival lineup. Students are encouraged to join us and catch the student films immediately following. It’ll be a good day for kids who like movies! What’s new this year? Anything of note? New this year is the addition of a third full day of screenings on Friday, Oct. 20. We are excited to announce a special screening of “The Graduate” at the Odd Fellows Hall in Geyserville on Saturday, Oct. 21, in honor of the film’s 50th anniversary and recent $4,000 digital restoration. Also on Saturday, Oct. 21, we are hosting a midnight screening of “The Rocky Horror Picture Show” at The Clover Theater, featuring a shadow cast from the legendary Bawdy Caste out of San Francisco. The cast sells prop packs for audience members so they can throw things, shout out at the screen in time with the movie and cause a ruckus. We have lots of additional surprise guests and fun events planned and will get those details out as they are confirmed. You said you have been deliberate about offering programming for the community. Could you please expand on that? We think it’s important for people in our community to see themselves represented on the big screen. It can be life-affirming, especially for kids, and public representation can change hearts and minds of the broader community. We serve our community by choosing diverse content relevant to their needs and interests. That means that we explicitly program with a special focus on issues and stories related to LGBTQI, LatinAmerica, youth and social consciousness. And who doesn’t need more of a good arthouse or classic film? Of all the roles you’ve played, what’s your favorite? Eliza Doolittle in “My Fair Lady.” Eliza is feisty, wickedly intelligent, and fiercely compassionate. She’s not super great at taking direction and resents having to change herself to succeed, but she knows that big dreams take big sacrifice. And she loves wholeheartedly. I can relate. SD

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well-being+

Ceres Community Project’s Community Garden

Food for Thought Executive Director Ron Karp

J Rx for Healing One Meal at a Time

by Abby Bard Photos by Sarah Bradbury

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anuary 2018 marks the beginning of an innovative three-year pilot project in California to address the costs of hunger. The new program will provide medically tailored meals and nutrition consultation to low-income patients suffering from chronic illnesses, who lack access to healthy food, and who qualify for Medi-Cal (California’s version of the federal Medicaid program). The new pilot project will be administered by a coalition of six nonproﬁt providers throughout the state, with initial funding provided by California State Senate Bill 97, passed by the state legislature and signed into law by Gov. Jerry Brown in July. Sebastopol’s Ceres Community Project, serving clients in Sonoma and Marin counties, and Food for Thought Food Bank, based in Forestville, will administer the program in Sonoma County. These two organizations— along with Project Open Hand in San Francisco, Health Trust in San Jose, Project Angel Food in Los Angeles, and Mama’s Kitchen in San Diego—will work together to provide speciﬁc and consistent intervention to patients enrolled in the project. Ceres Project began 10 years ago to

support people struggling with serious health challenges by providing home delivery of free or low-cost nourishing organic meals, along with nutrition education and community support. At the same time, Ceres educated teenagers about the beneﬁts of nourishing food by teaching them to how to grow and cook it. Food for Thought’s motto is “Healing with food and love,” and it has been doing just that since its inception in 1988 with a mission to provide healthy food to people dealing with HIV/AIDS. In 2014, FFT made the decision to expand its services to people dealing with other chronic illnesses, and in 2015 started delivering food to a broader population. FFT’s clients or their caregivers can pick up donated groceries at their facilities in Forestville, where a team of volunteers also raises organic produce in the garden surrounding the building. They can also choose to have prepared meals delivered to them. These meals are supplied by Project Open Hand in San Francisco, then picked up and delivered to the clients by FFT volunteers. State Sen. Mike McGuire (D-Healdsburg) has long been a supporter of Ceres and its sister projects, according to Ceres CEO Cathryn Couch. “There’s

been a consensus that our work—teaching teenagers and providing healthy meals to people with serious illnesses—is ‘so sweet,’ but McGuire thought to ask, “what’s missing?” from this model that would connect its beneﬁts to the larger state population. Couch provided the answer: “Research data.” Studies have shown that the costs of malnourishment and hunger go beyond the health of at-risk people. It costs many more dollars to provide medical care to an undernourished patient than to a patient who is adequately nourished. The new program will immediately impact the individual patients who receive meals tailored to their nutritional needs and the requirements of their illnesses, but the goal is to show the potential long-term impact—improved quality of life, improved health, and lower cost of medical treatment. Low-income patients face difﬁcult choices that are exacerbated by their lack of access to healthy food. The California pilot project is modeled off a similar project in Philadelphia by the organization Metropolitan Area Neighborhood Nutrition Alliance (MANNA), which demonstrated that healthcare costs dropped from $38,937 to $28,183 per month for 65 patients with chronic diseases after receiving three medically tailored meals per day for 6 months—reducing the costs by almost one-third. Their research was

published in the “Journal of Primary Care and Community Health” in June of 2013. Food for Thought has conducted its own research as well, according to Executive Director Ron Karp. Last year, working with West County Health Centers, FFT did a six-month study of 43 patients who were provided healthy food, and found a 67 percent drop in hospital visits during that period. This year they are doing a similar study with 80 patients, with the addition of a validated survey and blood tests to document their research. Approving funding required a lot of legislators to get on board with the idea, and reception by the Senate Budget Subcommittee was not encouraging. But Couch met with members who oversee health areas, and the key part of the proposed program was that there would be statewide coverage. In January of 2017, McGuire asked the Senate for $9 million to fund a statewide program based on the Ceres model. He was granted a budget of $6 million. And while that sounds like a grand sum of money, that ﬁgure is divided among the six agencies in the coalition, for use over a three-year period in the seven counties (Sonoma, Marin, San Francisco, Alameda, Santa Clara, Los Angeles and San Diego) where the pilot project will operate. Some of the funding will pay for additional staff, and the majority will go toward purchasing food.

Volunteers carry out most of the work of these programs. Among the six agencies involved, Ceres is “the youngest kid on the block,” said Couch, with most of the other groups starting during the AIDS epidemic. The project will focus on and benefit the Medi-Cal population, whose income is at or below 138 percent of poverty level—less than $32,000 per year income for two people. It also targets so-called “high utilizers” of health care services and dollars, patients who suffer from a constellation of chronic illnesses, such as congestive heart failure, cancer, diabetes, chronic obstructive pulmonary disease, and kidney disease, often in combination. Data about Medi-Cal costs was supplied by Carol Sloan, an information officer from the Department of Health Care Services (DHCS), who summarized the findings published in a March 2015 report titled Understanding Medi-Cal’s High Cost Populations. “Healthcare spending among the Medi-Cal population is considerably skewed, with a relatively small proportion of the population accounting for a significant amount of overall spending. This finding is not unique to Medi-Cal. Health-care spending is skewed as well among the nation’s population. In general, roughly 60 percent of the nation’s health care spending is associated with just 10 percent of the population,” Sloan said. sonomadiscoveries.com

RESOURCES fftfoodbank.org ceresproject.org

Cathryn Couch, Ceres Community Project CEO

“Consistent with the nation’s healthcare spending among the population, Medi-Cal spending is distributed unevenly among individuals, diseases and Medi-Cal subpopulations. A small proportion of MediCal’s population, just 10 percent, accounts for roughly 63 percent of total spending. The most expensive one percent of Medi-Cal’s population accounts for 23 percent of overall spending, while the most expensive ﬁve percent accounts for approximately half of all Medi-Cal spending,” Sloan said. Funding for the pilot project will be overseen by the DHCS, which oversees MediCal. The goal is that Medi-Cal will reimburse food providers in the same way it currently reimburses for medical treatment. The meals provided will be designed and approved by a registered dietitian and medically tailored to meet both the speciﬁc nutritional needs of the individual, and the dietary requirements of their illnesses. While the goal of both Ceres and FFT has always been to feed people, and improve the health of their clients, the goal of the Department of Health Care Services is to save money. With that as their focus, they will pick out certain groups—such as people with heart conditions—who have high utilization of hospital services and a high level of hospital readmissions, and refer them to the participating providers. DHCS will also oversee the study for the 14

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California legislature and will be providing the data needed from the Medi-Cal database. The full intervention will be provided by Ceres and its colleague agencies around the state. According to Couch, medical providers will be partnering with Ceres and FFT to refer patients identified by DHCS as meeting the criteria for service in this pilot. Karp and Couch have met with Partnership Health and Redwood Coalition of Health Centers. FFT is already working closely with West County Health Centers on a similar project and Couch is meeting with Marin Community Clinic and Petaluma Health Center, and working closely with Kaiser. Here’s how the five-month intervention will work. A medical provider will refer patients identified by DHCS as meeting the criteria for service in this pilot. Then a nutritional assessment will take place in person. Food delivery will take place over a five-month period; in the first month, 100 percent of the meals will be provided, with a gradual tapering down to one-third of the food needs by the end of the five months. There will be monthly nutritional counseling, and a home visit in the last month. “We are defining what a medically tailored intervention will be, to determine what will make the biggest difference for the patients. This will set the standard,” Couch said. Researchers at UC-San Francisco and Stanford University will help define what an

intervention will be. “We need to define the population that will be served, and determine how the funding will be allocated,” Couch said. “This project is supporting long-term policy change in California. The research team says that you need five months of intervention to see results. Our goal is to end up with significant results that show that intervention improves outcome, saves costs, and can be extrapolated beyond the specific population served. The goal is to change Medi-Cal policy so that meal support would be considered an ‘essential health benefit.’ There are millions of people whose lives would be improved. This could be a real game changer,” Couch said. “Poor nutrition is a huge issue, not only in California, but all over the country,” Karp said. “We hope this program will lead to more funding. You can’t do it for free. We have virtually no government funding and there’s a huge need in the community. You wouldn’t believe some of the conditions we find when we deliver meals. Not only do the clients have no healthy food, they don’t even have enough food. Some of them cry when see the food we bring to them.” “We can’t deliver meals to someone without a stable home, and without refrigeration,” said Couch. “Currently the funding is designated for the patient only.” As far as their families’ dietary needs go, she said, “We’re going to have to figure that out.”

This new program is separate and different from what both Ceres and FFT do for their current clients. None of the funding from the state will go toward existing programs. Ceresâ&#x20AC;&#x2122; portion of state funding will pay for food, staff, facilities cost and the nutritionistâ&#x20AC;&#x2122;s time for the new client group. Couch has put together a staff team to implement the logistics of the pilot program, which will operate out of the existing kitchen facilities. â&#x20AC;&#x153;We will want to serve the [new] clients on a unique and speciďŹ c shift,â&#x20AC;? Couch said. The new program will require adding staff and shifts to Ceresâ&#x20AC;&#x2122; kitchens in Marin and Sonoma counties. Food distribution for clients at FFTâ&#x20AC;&#x2122;s Forestville facility is set up similarly to a small grocery store where people can select their choices of fresh produce and canned and packaged groceries off the shelves. Karp and his staff discovered that â&#x20AC;&#x153;the vast majority of their clients preferred to receive groceries and prepare their own meals, if they were able.â&#x20AC;? All food preparation for the congregate meals they serve three days a week is done at the neighboring Twist Eatery, on days when the restaurant is closed. If FFT can ďŹ nd more funding, they are hoping to expand their own facilities for preparing meals. For this new pilot project, FFT will continue to source prepared meals from Project Open Hand and FFT volunteers will handle delivery. They are working out the details of that now. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s really great to work with all the other agencies,â&#x20AC;? Karp said. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re learning a lot from each other. Cathryn Couch and I have discussed doing more collaboration in the future.â&#x20AC;? Couch estimates that the $6 million investment that the state is making will save nearly $14 million in Medi-Cal costs, while helping the most vulnerable patients feel better, get better and stay well. To extend the program beyond the state-funded pilot project will certainly require other investments. â&#x20AC;&#x153;The SB 97 funding is really important for the pilot, but it is not the end of funding needs,â&#x20AC;? Couch said. Donations can be made to Ceres online at ceresproject.org, or by sending a check to Ceres Project at PO Box 1562, Sebastopol, CA 95472. Food for Thought raises funds through events they put on each year, including Dining Out For Life on November 30, when 25-50 percent of the proceeds from participating restaurants go to FFTâ&#x20AC;&#x2122;s programs; from their newest event â&#x20AC;&#x2DC;Haberdashâ&#x20AC;&#x2122; in August, from sales at Food for Thought Antiques in Sebastopol, and from private donations. Donate online at fftfoodbank.org or send your check to FFT at PO Box 1608, Forestville, CA 95436. SD

CELEBRATE RESPONSIBLY.

THE SUN MAY RISE IN THE EAST, BUT IT GETS BOTTLED IN THE WEST. BRIGHTEN UP YOUR NEXT OCCASION. KORBEL WINERY | 13250 RIVER ROAD | GUERNEVILLE, CA 95446

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A DAY WITH THE EPICUREAN CONNECTION

Hometown Harvest by Sheana Davis Photo by Sarah Bradbury

ach fall, we enjoy traveling the country roads looking for fall harvest items, including pumpkins, to not only carve but to cook with. Our family enjoys the bounty of pumpkins, deep into winter. Pumpkin hummus is one of our all-time favorites (recipe follows). We love to pack the car full of coolers and crates, then head out to the side roads where we search out new and established farms and as many culinary treasures as we can ﬁnd, from olive oil to pumpkins. Fall is one of the most bountiful seasons in Sonoma County and we relish the end-of-summer produce of tomatoes and

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squash and the array of pumpkins and winter squash of all sorts, shapes, colors and flavors. At certain times, my family will ask if we really need any more pumpkins or winter squash because, by October, our home, tables, counters, front porch and any nook or cranny I can find is filled with plenty of both, which I hope will last through the winter as I create pumpkin- and squash-based meals. One of the favorite farms we recently discovered was Gabriel Farm, a 14-acre farm located in West County in Sebastopol. The land stewards, Lucy and Torrey Olson, have farmed organically since 2000. Each season they offer a U-pick program to give

families a hands-on experience harvesting apples and other crops. In October you’ll find persimmons, Fuji and Rome apples, winter squash and decorative pumpkins. Come November, there are pineapple guavas, a surprisingly citrusy, green oblong fruit. The U-pick program is a membership program and visitors can join when they arrive. The farm is open through midNovember, Saturdays and Sundays, from 10 a.m.-3 p.m. In December, the farm is open by appointment for gifts of juice and jam. Gabriel Farm also offers tours for adults and school children. More information: gabrielfarm.com. If you find your travels take you into northern Sonoma County, please visit Grandma’s Pumpkin Patch in Healdsburg. This is a true family farm that started 20 years ago and is guaranteed to bring smiles to your kids’ faces. The 1-acre pumpkin patch is filled with all kinds of pumpkins— reds, whites, white with orange stripes and more. There’s a haystack for kids to climb on, a petting zoo, and soda and ice cream for sale. Bring a picnic as they have picnic tables and hay bales to spread out on. Open rain or shine and dog-friendly. Visit their Facebook page for seasonal updates: www. facebook.com/HealdsburgGranny One of our preferred family stops each fall and, for that matter, year round is Preston Farm and Winery in Healdsburg. Lou Preston and his team offer amazing farm tours of the cellar, crush pad, orchards, vineyard behind the tasting room and one of the vegetable gardens. The walking tour takes about 45 minutes and then another 45 minutes is set aside for a tasting of five wines, held in the picnic area. The farm tours are currently available Tuesday through Saturday at 11 a.m. only. They fill up quickly so we suggest calling ahead, 707433-3372; fees are $30 per person. Our family enjoys Preston’s hard apple cider, olive oil tasting, and fresh farm eggs. Be sure to visit the farm store. Produce is seasonal but typically includes apples, walnuts, some peaches, eggs, zucchini, cucumbers, Lou Preston’s pickles and more. prestonfarmandwnery.com Enjoy harvest and exploring Sonoma County. SD

RECIPES Created by Sheana Davis, The Epicurean Connection

Pumpkin Hummus Yields 4 cups 2 cups garbanzo beans, freshly cooked 4 cloves garlic 1/4 cup Sonoma County olive oil 2 cups fresh pumpkin puree 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon Kosher salt 1/2 teaspoon fresh ground black pepper 1/4 cup toasted pumpkin seed kernels, toasted

Place garbanzo beans, garlic and olive oil in food processor and puree until smooth. Add in pumpkin puree, lemon juice and tahini and blend until smooth. Add in cumin, cayenne, salt and pepper. Pulse and puree, taste and adjust seasoning. Place in a bowl and garnish with toasted pumpkin seeds. Enjoy with fresh vegetables and or pita chips.

Steamed Pumpkin Yields 4 cups One 5 to 6-pound pumpkin Wash the outside of the pumpkin. Cut into quarters, remove stem, ďŹ bers and seeds (saving seeds). Cube the pumpkin into 2-inch pieces. Place in a large steamer and simmer over medium heat for 25-30 minutes or until pumpkin is tender. Remove from heat, allow to cool. Using a spoon, remove pulp from skin and place in bowl. Puree in a food processor. Use as ingredient in Pumpkin Hummus. You may freeze pumpkin pulp for future recipes.

Garbanzo Beans Yields 1 1/2 cups 1 cup dried garbanzo beans 2 cloves garlic, peeled 1 teaspoon salt 4 cups water

Pre-soak garbanzo beans in cold water overnight. Drain, and add in new water, garlic and salt. Simmer over low ďŹ&#x201A;ame for 90 minutes or until tender. Remove from heat, drain and allow to cool. Sheana Davis is a chef, cheese maker, caterer, culinary educator, and owner of The Epicurean Connection in the Sonoma Valley. sonomadiscoveries.com

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OUT TO EAT

The Trading Post Cloverdale’s New Gathering Place by Abby Bard Photos by Loren Hansen

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he tantalizing aroma of fresh baked bread mingles with the scent of wood at Trading Post, a restaurant and bakery that’s become a gathering place at the corner of S. Cloverdale Boulevard and First Street in downtown Cloverdale. “The Post,” as it’s nicknamed, occupies a location that older residents of Cloverdale will remember as home to Zola’s, which served French-style food and, more recently, the Peking Palace. The current incarnation offers lovingly crafted farm-to-table food, simply prepared and graciously served, plus housemade artisan breads, and a thoughtful beverage menu, including a generous selection of local wines by the glass and bottle at the wine bar. Development of the site began two years ago by Matt Semmelhack of Mercer Restaurant Group. When Trading Post executive chef and owner Erik Johnson came onboard in July 2016 to offer dinner, the bakery was already running, with head baker Aaron Arabian creating beautiful breads and pastries. Now the business, under all-local ownership and management, has morphed from the market-bakery concept into a restaurant that serves dinner Wednesday through Sunday with the house-made breads featured throughout the menu.

Johnson was on the engineering track at Boise State University when he discovered their small culinary program. “That’s when I jumped ship,” he recounted. He worked at a small restaurant while he completed an Associate Degree in Culinary Arts, and remained in Idaho for the next two years, working at a wine bar. It was there, in July 2007, that he met Marissa Alden, who was visiting Boise on business. Two months after they met, the wine bar closed, and Johnson left Boise. He wanted to work in a larger coastal city and chose San Francisco to be closer to Alden, now his wife and the mother of their twin daughters Sara and Gillian. It wasn’t easy breaking into the business in San Francisco. “I had to be very persistent.” He found a position staging (apprenticing) at the classic seafood restaurant Farallon in the Financial District. “It was a really cool fit. It was high-end and high volume—on a busy night we would serve 350—and a good place to be introduced to the San Francisco food scene.” The farm-to-table movement resonated with Johnson and he moved north to be closer to the farmers, first staging at Bouchon in Napa and later taking an executive sous chef position at Dry Creek Kitchen in Healdsburg, working for then executive chef Dustin Valette. Just prior to the Trading Post venture, Johnson was in charge of the food program at J Vineyards & Winery for four years. “The food at J was more precious. Here [at Trading Post] I stepped back from the precious realm,” said Johnson, putting the focus on simplicity, quality ingredients, and approachability for locals. “I envisioned it as a neighborhood gathering place.” The welcoming feel of The Trading Post is certainly in line with that vision. The exterior walls are a creamy stucco, accented by young citrus trees, trellised vines and herbs planted in terra cotta pots; large windows provide a friendly view of the spacious interior, and an inviting doubledoored entrance was built on the corner. Inside, a complete renovation opened up the ceiling to bare wood rafters. The diagonally laid pine flooring and the ceiling are natural wood, with a small area of hexagonal tile floors in front of the bar, the remaining original piece of the large room. This honeycomb motif is repeated on custom-wall shelving that holds succulent plants near the bakery display. The kitchen

Executive chef Erik Johnson and baker/restaurant chef Aaron Arabian

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is divided from the dining room by a wall cutlery and a mix of china and pottery of mullioned windows above wainscoting, dishes, gives a homey, friendly comfort to painted white, giving a glimpse into the the room. Cotati artist Terry Holleman’s kitchen, but keeping the noise out. Three rendered drawings of dancers at live country custom-made trestle tables by Karma Dog and blues music events add a timeless quality Construction are placed near the kitchen. to the décor. Cut from gorgeous slabs of Marin County The single-page menu is just the right size, Blue Atlas Cedar, and resting on white wood offering a pleasing variety of dishes without bases, each table seats up to 12 people for being overwhelming. “I’ve never been a large parties or communal fan of a big menu,” Johnson dining. The minimally said. “Instead of putting more The Trading Post ﬁnished wood is accented by effort into having too many 102 S. Cloverdale Blvd. low plantings of succulents things, I wanted to put the Cloverdale, CA 95425 in rectangular glass boxes. right amount of effort into each thepostcloverdale.com A huge round service dish that was required.” There table trimmed in zinc are small plates like Duncan’s (recycled from the Wired Mushrooms, and the Daily Magazine kitchen) rests on wine barrels and Toast—currently featuring chicken liver divides the trestle-table area from the round mousse on fruit and nut bread, with housedining tables in the rest of the room. These made smoked date vinegar and pickled tables are placed a comfortable distance plum. The Daily Toast, and the salads, from each other and the bar, and provide soups, greens and grains change seasonally. plenty of privacy for conversation. BlackA summer salad plate is composed of painted bentwood chairs with woven cane Armenian cucumber and Dry Creek peaches, seats are a visual counterpoint to the white with fennel pollen infused crème fraiche, and wood décor. The eclectic mix of modern topped with grilled and chilled Monterey tables and recycled antique bases for the Bay squid. bakery case and service area sideboards, The menu includes a local beef burger along with the charming mismatched silver with smoked onion sauce, and a “BLT” 20

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tartine made with smoked pork belly rillettes, heirloom tomatoes and spring mix on country loaf bread. Heartier, cooked-toorder dishes include a roasted half chicken from Marin Sun Farms (where most of the meats are sourced), and a pan-roasted pork shoulder steak on Rancho Gordo (Napa Valley) bean puree, sweet, red Tropea onions, and grilled Dry Creek peaches; and a ﬂatiron steak served with roasted mushrooms and ﬁngerling potatoes with brown butter caper sauce. The Liberty Farms duck legs are a standout—a crispyskinned, generous portion, perfectly cooked, and served with forbidden rice and a black vinegar broth. Beautifully presented fresh handmade pasta with Trading Post garden zucchini is sauced with garlic scape pesto and house-made tomato vinegar, with ribbons of sauce radiating out in a sunburst pattern. Duck fat “potato tots” are a tasty side. The wine list offers of selections from smaller vineyards in Sonoma and Mendocino counties, including several from the Pine Mountain-Cloverdale Peak AVA, and a few from Europe, with many offerings by the glass, and a selection of Sonoma and Mendocino County produced beers

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Managing partners and husband-wife team Erik Johnson and Marissa Alden

and ciders. Spindrift Seltzers, made from fresh fruit purees (some sourced locally) and carbonated water, round out the non-alcoholic beverage selection, with one imported exception—bottled Coke with cane sugar from Mexico, the real deal. To finish the meal, the dessert menu offers a brief but rich selection of sweets, a cheese plate, Italian dessert wines, and coffee and herbal teas from Plank Coffee, both in Cloverdale. A carafe of water is thoughtfully placed on the table to refill glasses as needed. Partner Ron Ferrato’s half-acre farm on River Road supplies the seasonal vegetables for a menu item called Ronnie’s Garden, billed as “This morning’s vegetables prepared on a whim.” In the cooler months, walnuts from Cloverdale add a delicate crunch to salads. You will not find walnuts prepared this way, with such love, anywhere else. Johnson blanches them twice in lightly salted water, then a third time in a sugar syrup, and then they are flash-fried. These could easily become an addiction. The close-knit team of chefs, bakers and gardeners all coincidentally live nearby on River Road. “We have the same goal,” declares Johnson, “to make this business succeed. Aaron’s making these wonderful breads, Ron is growing his garden, and we’re doing farm-to-table scratch cooking. We end up melding well together—doing things we’re proud of.” The restaurant is open for dinner Wednesday-Sunday 5 to 9 p.m. SD 22

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Join us to experience Sonoma County Just south of the town of Healdsburg, our winery and tasting room are nestled in the sweeping vineyards of Russian River Valley. Taste our exceptional quality wines, take a tour or join us for one of the many events held throughout the year.

Open Daily 10:00am â&#x20AC;&#x201C; 5:00pm

11455 Old Redwood Hwy, Healdsburg, CA | 800.678.4763 | RodneyStrong.com

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winefun+

Frankie Williams, Toad Hollow Vineyards president/owner

Don’t Worry, Be Hoppy Vintner takes a fun, fresh, amphibious approach to making great wine by Laura Elise McCutheon Photos by Loren Hansen

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simply because he is cute. He is based on an actual person—and an important one at that. Co-owner and company president Williams told the story of the origins of the winery’s name as she stood inside its playful, artsy tasting room, sipping on a glass of rosé, her long-time favorite wine. “My late husband, Todd, grew up in Kentucky where everybody had a nickname. He was called Toad from the time he was a little boy… It would be much more fun, if he was still around,” she said, affectionately. She said the popularity of the amphibious logo took on a life of its own. “It certainly doesn’t hurt that there are lots of people out there who collect toad and frog art,” Williams said. “We often hear from folks that they

Photos by Sarah Bradbury

f the three-dimensional sign in front of Frankie Williams’ downtown Healdsburg tasting room doesn’t give you a clue that she has a connection with toads, the whimsical amphibians will surely jump out at you, the moment you step foot inside the door, where the décor screams, albeit silently, “Ribbit.” The toasting “Dr. Toad” not only graces the catchy labels on the wine bottles, he is also captured in various poses in the prints hanging on the walls, the caps and glassware on the shelves, and even a table where he, in statue form, holds up the table top, made out of a wine barrel. But rightfully so. Dr. Toad didn’t earn his place as the logo for Toad Hollow Vineyards

bought the wine because they loved the label, but then came back again and again because the wine was so tasty and also affordable. I have people tell me we are in their kitchen, their bathrooms, their bedrooms (by way of) wine-bottle labels, prints, hats, coasters, glassware.” Back in the ’70s Todd and Frankie Williams owned a bar in San Francisco called Toad Manner. Frankie said she ﬁgured the toads and frogs would go away after they sold their bar, but the cheerful little guy (a different rendition and artist back then) followed Todd to Toad Hollow Vineyards, which he founded in 1994 with his friend and silent business partner, vintner Rodney Strong. Frankie, at that time, was managing

a law firm, but she left it behind in 1997 when she decided to join her husband at the winery full time. Around the same time, Erik Thorson came on board as an accountant, and a few years later, he also became a business partner. They opened a tasting room in downtown Healdsburg in 2003. In 2007, after Todd passed away (Rodney Strong preceded Todd in death in 2006), Frankie assumed all executive and operational responsibilities for Toad Hollow Vineyards and the downtown Healdsburg storefront tasting room. Thorson became general manager/chief financial officer. But, Frankie still leaves the art up to her dear friend Maureen (Mo) Erickson, who has changed Dr. Toad’s appearance over the

years. He now looks a bit more sophisticated and elegant than he did in his early days. At one point, before founding the winery and after closing their San Francisco bar, the Williams’ owned the Whiskey River Inn, a restaurant in Arnold, tucked into the Sierra foothills. That’s where they met Erickson, a UC Berkeley art graduate, who had an art gallery in the same neck of the woods as Whiskey River Inn. “I asked Frankie for a server position at her restaurant, and she hung my paintings in the restaurant,” Erickson said. “I was probably her worst waitress. She’d give me a table and then try to give me another table and I’d say, ‘Frankie, I already have a table.’ It was kind of a running joke, waitressing

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was not my forté at all. I enjoyed visiting this: ‘We’re going to do a zinfandel. I want a with the folks, but I couldn’t remember three-piece jazz band that includes the Toad, whether they wanted cream or sugar in their Hank (the wonder wiener dog) and the coffee.” Badger. We’ll call it Cacophony.’ Although The Williams eventually closed their there was some early skepticism about the restaurant in Arnold and moved back label when the wine was released, it quickly toward the Bay Area, settling in Healdsburg. took off,” she said. Not long after, Erickson and her husband “The idea behind the paintings in the left Arnold and moved to tasting room is to enhance the Toad Hollow Vineyards San Francisco. While there, whole experience,” Erickson Tasting Room Erickson took computer said. “Like the early labels, 409-A Healdsburg Ave., software courses while humor is a big factor. I want Healdsburg transitioning to illustration to make the viewer smile… If 11 a.m.-5 p.m. daily and commercial art. The you’re not having fun, you’re not 707-431-8667 Williams, who by this doing it right.” toadhollow.com point had established Lee Hodo, Toad Hollow’s Toad Hollow, asked her if long-time marketing consultant, she’d be interested in working on their label said Todd had a “terriﬁc sense of humor and designs—and she’s never stopped. the names of his wines and his approach “Each drawing and design was a true to them were always very witty.” Humor collaboration, with humor always a key apparently ran in the family, as the late element,” Erickson said. “Todd always comedian/actor Robin Williams was Todd’s started the day early, often working with younger brother. folks on the East Coast, so when the phone “I believe that in the appreciation of rang at 7 a.m. my husband and I would look wine there is a concept I refer to as ‘Terroir at each other, smile and say, ‘It’s Todd.’ The of the Mind,’” Lee said. “It means that animated phone calls went something like while we can perceive the differences in the 26

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soil, climate and winemaker’s hand, a wine often reflects the intent and personality of the producer. Serious and quiet people may make brooding wines. Elegant, layered wines may reflect a winemaker or producer that is kind and generous in personality. “In the case of Toad Hollow, the Terroir of the Mind is reflected in the wine’s easy drinking style, pricing under $20 a bottle and a reputation for being fun,” Lee said. “My husband was The Toad,” Frankie Williams said. “A lot of people have their name on the label, but he was this biggerthan-life character. The winery started with nothing. We had lost our business up in Arnold. We moved back down here and started from scratch. He took the winery from 3,000 cases to over 100,000,” she said. Today the winery produces closer to 90,000 cases per year. While Todd is clearly missed, it’s apparent Frankie knows how to take care of business—and enjoy the ride as she goes along. One of her favorite parts of being in the wine industry is the friends she’s made around the country as a result, she said. “Having grown up on the East Coast in

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New England—and then moving to the West Coast in the early ’70s—I always thought I would be on one coast or the other. I somehow knew I would love California, and I was right. And I also enjoy spending time back east with old and new friends, particularly in Connecticut, my original home state. But our wines are distributed in all 50 states, and marketing and promoting has led me to the middle of the country where I have found some of my most loyal and wonderful supporters,” she said. And she is a proud drinker of her rosé: “In the early days, it was a hard sell. Either people expected it to be sweet, like a white zinfandel, or they turned their noses up at it,” she said with a smile. “Real men didn’t drink pink wine. I feel very vindicated now that rosé is blowing up everywhere.” Something for every palate

Toad Hollow’s crew (l-r): Owner Frankie Williams, Cheryl Lynd, Hospitality Manager Kathleen Southworth and Lupe Villagomez

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The tasting room is just a hop, skip and a jump away from the Healdsburg Plaza—and there’s something there for every palate. The Amplexus Crémant Brut sparkling wine—which is the term used for the embrace that toads make while mating— tops the tasting-room menu and is, according to Williams, “a wine for lovers.” It’s both dry and rich, a sparkling wine that is made from a blend of chardonnay, mauzac and chenin blanc winegrapes. Toad Hollow also offers a 2016 unoaked chardonnay, awarded 89 points by Wine Enthusiast magazine; a 2016 French-style, bone-dry rosé of pinot, which received 90 points from that same magazine, also for its current 2016 vintage; a merlot; a cabernet sauvignon; a sweet, sparkling wine called “Risqué”; and a 2012 red blend called “Erik’s the Red.” “Erik’s the Red” is a blend of syrah, zinfandel, petite sirah, touriga nacionale, and pinot poir. It’s named after Toad Hollow’s general manager, Erik Thorson— and, of course, the Norseman sailorconqueror of the same name. The Risqué only contains 6 percent alcohol and is 7 percent residual sugar, making it a perfect brunch beverage for those who might want some bubbly without the buzz. It is 100 percent mauzac. Toad Hollow has been working with the winemaking team at Rodney Strong Vineyards since its inception and wines are also produced at the custom crush facility Rack & Riddle in Healdsburg. Toad Hollow acquires its fruit from various sources in Northern California and the state’s Central Coast. The sparkling wines are brought in from the Limoux region in the south of France. SD

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BY BO KEARNS Michael Presley, DaVero Farms & Winery

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BY BO KEARNS

BALANCE Sonoma County leads the way in biodynamic farming – a holistic approach to caring for the land

ichael Presley reaches into a compost pile, extracts a fistful of rich, dark humus and smiles broadly. As the soil keeper for Biodynamiccertified DaVero Farms and Winery, his compost-making contributes to the vibrancy of the farm—a diverse, self-regulating system of plants, animals and microorganisms. Today Presley, whose title at the farm reflects the vigilance DaVero pays to soil health, is working near the tasting room garden, a plant jungle, a proliferation of color—muted reds, pale yellows and purples. “Not only is the garden beautiful, it’s a harbinger of what’s happening elsewhere on the property. If the plants here are healthy, chances are the vineyards are too,” Presley says. Located in Dry Creek Valley, DaVero has two farms, each with its own biodynamic plan, and a range of soil and topography, from steep hillside to valley floor. Vineyards are surrounded by open space and woodland to foster biodiversity and promote the overall health of the farm. There are 15 ½ acres in production and 2 ½ acres in development. Four thousand five-hundred olive trees are planted in groves at different locations and altitudes. According to Elizabeth Candelario, managing director of certification agency Demeter USA, there are 218 Demetercertified biodynamic operations in the United States, and Sonoma County has the highest number – 21 – for one area. The next largest is the Willamette Valley in Oregon, with 10. Among the requirements that biodynamic farms must meet is to set aside 10 percent minimum of their land from development. Of DaVero’s 80-plus acres, more than half are dedicated to open space and woodland. DaVero also has fruit trees, vegetables, grains as well as plants that attract and protect beneficial insects. One of the biodynamic tenets encourages having animals on the farm. Sheep graze the grass and cover crops in the vineyards and olive groves, while the pigs till hard ground, uprooting the Bermuda grass and weeds, and the chickens come along behind and eat the seeds to keep the bad plants from coming back. PHOTOS BY LOREN HANSEN

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The origins of DaVero Farms and Winery can be traced back more than three decades, when its owner and founder Ridgley Evers was searching for a place to raise his family outside the pressures of Silicon Valley. Evers acquired approximately 60 acres off Westside Road in Dry Creek Valley in 1982. “Initially I lived there —and observed,” he says. “Then I decided to grow olives.” When 16 acres became available across the road, Evers purchased that property, too. “The land had been chemically abused for years. In the process of regeneration, I considered organic. But I wanted more than just a code. I wanted something that addressed the land, and everything that thrives here. Biodynamic ﬁt the bill. It took years but we’ve created a special place,” Evers explains. Evers stresses that California has the same Mediterranean climate as Italy. Following the Italians’ centuries of experimentation and farming focus, he imported cuttings from 800-year-old olive trees in Lucca, Italy. Later, he planted vineyards with Italian varieties—Barbera, Muscat, Pallagrello Bianco, Pinot Nero, Sagrantino and Sangiovese. Since the start, Evers has worked alongside farm worker Juan Valladares.

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BIODYNAMIC TENETS • Entire farm is viewed as an ecosystem. • An emphasis on soil health through the application of Biodynamic preparations, the use of compost and cover crops. • Charting rhythms of the seasons, and following lunar and astrological cycles for guidance regarding planting, pruning and harvesting. • Using animals on the farm. • Managing the land as an interconnected system of biodiversity. • Using natural methods for pest and weed control. • Greater farmer observation of the land leads to early problem detection and an understanding of what works best. • Recognizing the inﬂuence of the elements of nature—both cosmic and terrestrial. Source: From the Green Wine Growing Handbook, Mendocino Wine Company

Side by side they became stewards of the land, sharing the concepts and practices of biodynamic farming—from tending the pigs to managing weeds without resorting to herbicides. “Juan, being a practical, pragmatic farmer was naturally skeptical of our new techniques,” Evers says. “Then one day at a team meeting Juan said ‘You know, this biodynamic thing works.’” Biodynamic practices originated in 1924 in Germany where farmland had been compromised over the years through the overuse of petrochemicals. Crops suffered: productivity declined. Rudolf Steiner, a scientist, spiritualist, philosopher and naturalist, presented a series of eight lectures to German farmers advocating for a return to agriculture’s former ways. He formulated natural preparations to reinvigorate the soil. As DaVero’s soil keeper, Presley said that composting and the use of Steiner’s eight preparations are an essential part of biodynamic farming. One of those preparations is made by compacting manure into a cow horn and burying it in the ground over the winter. When it’s dug up in the spring, the transformed material has “the consistence of ﬁne ground coffee and a sweet, neutral aroma,” he explains.

“It’s vigorously stirred with water for an hour. Afterward it’s sprayed on the soil. Only a small amount is needed.” Other preparations utilize quartz, yarrow, chamomile, stinging nettles, oak bark, dandelion and tea made from the silica-rich horsetail plant. There are skeptics who scoff at the use of these biodynamic homeopathic preparations—but Presley said: “Homeopathics are widely used for human ailments. Why not the soil? And as for the cow horn, being a farmer is in many ways similar to being a chef or winemaker. We use a cup of science, a dash of art and a pinch of mystery!” This isn’t Presley’s ﬁrst foray into science and spirituality. He’s known for his work in West Sonoma County, where he co-created an heirloom seed bank at the Farallones Institute. He also helped form the ﬁrst Community Supported Agriculture (CSA) at Oceansong Farm and Wilderness Center, and he created the organic tea line at Taylormaid Farms. Presley has a degree in meteorology from UCLA, where he studied soil, botany and indigenous cultures.

“I wanted more than just a code. I wanted something that addressed the land, and everything that thrives here. Biodynamics ﬁt the bill.” – Ridgley Evers

Spreading the Word In Greek mythology, Demeter is the goddess of agriculture—and it’s the apt name for Demeter International, a nonprofit formed in Germany in 1928 to promote standards for environmentally friendly farming. Demeter is active in more than 50 countries and is the oldest ecological certification organization in the world. Over 5,000 entities have the Demeter certification. “The Demeter Biodynamic Farm Standard, which legally defines biodynamic in the marketplace, is a very comprehensive agronomic standard that represents the origin of the modern organic farm movement. While some biodynamic practitioners may speak about their own personal approach—certain practices or beliefs they may employ that reflect their own relationship with their farm—the standard itself is very practical,” said Elizabeth Candelario, managing director, Demeter USA. Demeter USA’s mission is to provide biodynamic standards in the United States and assist with certification. Details regarding certification can be found on their website. In support of Demeter’s efforts, Jean-Charles Boisset, proprietor of family-owned Boisset collection, is hosting a fundraiser on October 7. For information regarding the event, “Fundraising: Benefitting Demeter USA Biodynamic Farming Initiative,” please go to demeter-usa.org.

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PRESTON FARM AND WINERY

At the western end of Dry Creek Valley, heritage oaks, olive trees and a gravel road lead to Preston Farm and Winery. There Lou and Susan Preston have created a 125-acre organic and biodynamic farm. The setting is like a step back in time—a return to Old California. Very little is manicured. Agriculture and nature thrive side-byside. A towering barn-like structure, formerly the old farms’ prune dehydrator, was converted into Preston’s ﬁrst winery. The historic building is now used as the vineyard management site and a place to debitter and cure olives. Preston purchased what was previously known as Hartstock Ranch in 1973. Mainly prunes, pears and a few acres of grapes grew on the property. He expanded by putting in more vineyards and ramping wine production to 30,000 cases—but selling wine provided

little opportunity for farming. In 2000 he scaled back to today’s 8,000 cases per year. The Prestons had a different vision in mind for their farm— one that involved a more healthy and diverse approach to land stewardship. Amigo Bob, founder of the EcoFarm conferences in Asilomar, introduced Susan and Lou to organic farming. They learned about biodynamics at one of his conferences. Lou later attended an intensive biodynamic workshop at the Rudolf Steiner College in Fair Oaks, Calif. Preston Farm received its biodynamic certiﬁcation in 2015. “For us, certiﬁcation is a recognition of all the work and aspects that go into biodynamics,” Assistant Winemaker Dan Ditzler says. “Before we were practicing the disciplines of Steiner. Now we can use the trademark biodynamic logo. It lets people know what we do

Assistant Winemaker Dan Ditzler, pictured in the Three Sisters Garden at Preston Farm and Winery

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here. Itâ&#x20AC;&#x2122;s reďŹ&#x201A;ective of the food and wine we produce on this land.â&#x20AC;? A hedgerow of apple trees parallels one border of the Preston vineyards. Beneath the trees, native and Mediterranean plants grow in wild abandon. Itâ&#x20AC;&#x2122;s a natural haven for bees, hummingbirds and beneďŹ cial insects. Beyond, acres of young alfalfa extend out like a lush green carpet. â&#x20AC;&#x153;Alfalfa is feed for the herd of Katahdin sheep, introduced in 2008 as a component of holistic farm management. Last year, over 140 babies were born,â&#x20AC;? Ditzler says. Katahdin are big, white and hairless. They require little maintenance. There are also pigs and more than 150 laying hens. Enthusiasm seems to be a common trait among those who work on biodynamic farms. Ditzler is no exception. On a tour of the property, he points to a plot of healthy plants. â&#x20AC;&#x153;Thatâ&#x20AC;&#x2122;s a Three Sisters Garden. Itâ&#x20AC;&#x2122;s a form of Native American agriculture. Itâ&#x20AC;&#x2122;s a very efďŹ cient way to grow corn, squash and beans together. Corn provides stalks for beans to climb and grow above the squash plants. The vines stabilize the tall corn. And beans provide the soil with nitrogen. Squash leaves shade the ground and help the soil retain moisture,â&#x20AC;? he says. â&#x20AC;&#x153;Though the Three Sisters Garden is not biodynamics per se, biodynamics is about bringing back knowledge from the pastâ&#x20AC;&#x201D;older traditions like paying attention to the zodiac, the sun and moon positions, and not using chemicals and herbicides. Biodynamics is about incorporating incredible agricultural knowledge that are traditionsâ&#x20AC;&#x201D;like the Three Sisters Garden.â&#x20AC;? The same reverence Native Americans and other indigenous peoples had for the land seems to be shared by biodynamic farmers. â&#x20AC;&#x153;At a biodynamic Conference in Santa Fe we got to work with the people in the Tesuque Pueblo north of town. They appreciated that weâ&#x20AC;&#x2122;re trying to bring back that spiritual connection to the land theyâ&#x20AC;&#x2122;ve been practicing for thousands of years.â&#x20AC;? â&#x20AC;&#x153;We follow the Stella Natura Biodynamic Planting Calendar, though market demands can require ďŹ&#x201A;exibility in harvesting. Still, I think itâ&#x20AC;&#x2122;s another useful tool,â&#x20AC;? Ditzler explains. As the 2017 Stella Natura calendar introduction notes: â&#x20AC;&#x153;The calendar is meant to be used with common sense and an eye to the weather. The charts can assist in choosing optimum times to sow seeds of annual crops, transplant, cultivate, and harvest themâ&#x20AC;Śâ&#x20AC;?

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Preston produce can be found at local restaurants and at Cloverdale and Healdsburg farmer’s markets. Pasture-raised ground lamb, botifarra and merquez sausages, fresh-laid eggs, produce and Lou’s renowned sourdough bread and multigrain loaves made from grain grown on the property are available at the on-site farm store. LIPTON’S HOMEFARM

Doug Lipton, his wife Cindy Daniel, and their two sons moved to Healdsburg in 1996, purchased 16 acres on West Dry Creek Road and started HomeFarm. Eight acres are under cultivation, the rest is wild. The land was a ﬁeld of hay before planting an array of fruits, nuts, vegetables, herbs and ﬂowers. The farm’s vineyards grow grape varieties for a dessert wine and a rosé bottled and sold

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under the HomeFarm SHED label. There’s also an 1,800-squarefoot greenhouse for starting lettuce and many other plants before transplanting them to the fields. “Since we already followed many biodynamic guidelines as longtime organic farmers who make our own compost, it made sense to get certified,” says Lipton. “We are currently completing the process and expect certification soon. The process involves undergoing certification for the organic methods we have been using on the farm since inception, and for the biodynamic methods we started using eight years ago.” Wearing a wide-brimmed straw hat and in his farm attire, one might not suspect that Lipton is a scientist. He holds a doctorate in jump to page 38

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Doug Lipton, founder, HomeFarm/SHED

soils chemistry from UC Berkeley. “As a scientist I confess there are Some events sell out well in advance,” Lipton says. Past sessions have aspects of biodynamic principles I struggle with—but science can’t included a biodynamic winemaking panel and tasting, a biodynamic explain everything—particularly something as complex as growing approach to living soils and foods, living farms, and the art and craft food,” he explains. “Farming is affected by so many variables, most of biodynamic apiculture. of which are unmeasurable, uncontrollable, and even unknowable: With Lipton’s soil-scientist credentials it’s no surprise that many from the billions of creatures in the soil, to the climate, to gravity. turned out for a Compost 101 workshop he gave last spring at So, I’ve always thought farming is as much HomeFarm. The group gathered around mounds of art as science. I have noticed that biodynamic, compost resembling miniature haystacks. “Our organic RESOURCES especially spraying on the preparations, gets matter comes predominantly from SHED’s kitchen scraps me on the land more to observe from a holistic DaVero Farms & Winery plus HomeFarm’s own vegetative waste. We compost it 707-431-8000 perspective.” and add it to the soil. The rich humus grows the produce DaVero.com The farm inspired Doug and Cindy to that goes back to SHED. It’s circular though we don’t HomeFarm-Healdsburg SHED create SHED in downtown Healdsburg. grow nearly enough to ﬁll SHED’s needs…. so we rely on 707-431-7433 “SHED is a culmination of our life together, the many other farms in our area,” Lipton says. healdsburgshed.com from composting and gardening in the 1970s Biodynamic agricultural practices are well established to starting a food co-op in Boulder in 1980, not only in the United States but also throughout Preston Farm and Winery 707-433-3372 to raising our two boys on HomeFarm the world. Consumers are backing away from foods prestonfarmandwinery.com and connecting deeply into the Healdsburg grown on land saturated with pesticides, fungicides or community. We wanted to celebrate everything Demeter USA herbicides. There are farmers who don’t want to farm 541-929-7148 we could think of surrounding good farming, like that either. Many are reverting to earlier agricultural demeter-USA.org good cooking and good eating,” Lipton says. practices, practices used by our forefathers, practices used SHED is a market and café with a modern before synthetics. They’d prefer to look to nature and the grange hall, where Doug and Cindy have partnered with Demeter microbes beneath their feet for sustenance, and to the moon and the USA to host biodynamic workshops and events from January stars for guidance. SD through June. “Attendance and interest has grown considerably. 38

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IN SONOMA COUNTY onoma County is perhaps best known for its wine. But it also has a deep history of cannabis cultivation. Generations of farmers, forced underground by prohibition, have nurtured and harvested cannabis gardens for decades. As California ushers in a new era of legalization, those master growers and their protected genetics may ﬁnally get the recognition they deserve: Like its wine, Sonoma County produces some of the best cannabis on the market today. While new statewide regulations are still being debated in the state legislature for both medical and adult-use cannabis taking effect Jan. 1, 2018, existing farms and companies are preparing for the standardized rules that come with legitimization and mainstream acceptance. While some cities and counties across the state have enacted bans and overtaxation in a panic, Sonoma County instead opted for responsible legalization. But it’s a long, labored process with leaders intent on involving advisory boards, public forums and workshops, while focusing on the protection of environmental resources, growth of the local economy, and the provision of safe access to medicine for those in need. During the frenzied transition prior to 2018, a few local cannabis cultivators and product-makers stand out. These are proudly Sonoma-based companies that are committed to sustainability, health and wellness, and good ambassadorship for the cannabis industry as a whole. We’re impressed by the quality of their products, the sophistication of their processing and packaging, and the care they give to their end users—be they the medical cannabis patients of today, or the adult-use consumers of 2018 and beyond.

BY SAMANTHA CAMPOS PHOTOS BY LOREN HANSEN

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“During the frenzied transition prior to 2018, a few local cannabis companies cultivators and product-makers stand out.” —Samantha Campos

LEGION OF BLOOM A prominent garden and manufacturer of extracts, Legion of Bloom is a multiple Cannabis Cup award-winning company that uses sustainable cultivation practices and lab-testing. Legion of Bloom was founded Jan. 1, 2016 by five collective cultivators who’d known each other for 15 years or more. Although they worked independently, they realized that with the new regulations coming next year, being just a small collective cultivator/farmer wasn’t going to be a successful business model. Co-founding cultivator Troy Meadows said the longtime friends joined forces to find their niche within the expanding market. Legion of Bloom’s manufacturing is based out of Sonoma County, as well as two collective farms, with distribution from their hub in Santa Rosa. Their flagship product is the Monarch Vape Pen, a small portable device used to inhale cannabis without producing smoke, using cannabis concentrates or extracts of the plant material’s active chemical compounds, called cannabinoids. Cannabis also contains terpenes, aromatic hydrocarbons that produce distinctive flavors and scents, and are known to have therapeutic properties, much like essential oils. All of Legion of Bloom’s vape products and concentrate products are sourced from 100 percent California-grown cannabis— much of it from their own gardens. “With the Monarch, we use a triple-refined distillate oil,” said Meadows. “And then we re-introduce cannabis-derived terpenes. So we actually extract the natural flavor profiles from the cannabis flowers that we grow at the Legion and then re-introduce it into the oil to create these very high-quality 75 to 80 percent terpenes cartridges that ultimately have the same effects that you would find from the [original] strain of cannabis.” Another popular product is the Terrapen, a vaporizer pen with cartridges of varying ratios of two prominent cannabinoids: cannabidiol, or CBD, a non-psychoactive compound with a wide range of medical benefits; and THC, the plant’s main psychoactive

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compound. The Terrapen also utilizes therapeutic terpene profiles for pain relief, sleep support, to produce an energizing effect, or to enhance “mental clarity.” “We found that a lot of the patients coming into the CBD market are looking to find help for specific ailments,” said Meadows. “Or maybe they’re not as inundated with cannabis culture so they don’t really know that this strain’s a sativa and because it has these terpenes, it helps with these things or brings these effects.” With next year’s regulations looming, Legion of Bloom’s founders are looking to move into a new manufacturing facility in Sonoma County where they can create all their own extractions in-house and start to vertically integrate their processes. Although they currently have five collective farms throughout Northern California, the Legion team is busy aligning with various landowners to form Legion Family Farms that would allow for a cultivation network to create all of their raw materials. “We think that Sonoma has one of the best terroir in the whole Northern California for cannabis cultivation,” said co-founder Marcos Morales. Legion of Bloom is a member of the Sonoma County Growers Alliance, and their products (flowers, waxes, oils, vape pen cartridges, etc.) are featured in more than 60 dispensaries throughout the state, including Sebastopol’s Peace in Medicine. For more info, visit www.thelegionofbloom.com.

CANNACRAFT With an impressive 36,000 square-foot manufacturing and distribution facility in Santa Rosa, CannaCraft is primed to dominate the California market with its array of specialized cannabis brands, which ofﬁcially launched about three years ago. Their AbsoluteXtracts (abx.org) line of products featuring strain-speciﬁc, high-THC cannabis oils is one of the most well known concentrate brands in the industry. Care By Design (cbd.org/ ) focuses on

Dennis Hunter, CEO, CannaCraft, Inc.

CBD-rich products in various CBD:THC ratios. Satori Chocolates (satorichocolates.com) is an award-winning line of bars and bites using TCHO Chocolate and high-potency cannabis oil. Sutra Sensuals (sutrasensuals.com) features a massage oil and a “pleasure serum” made with cannabis and essential oils. As a seed-to-shelf company—which means they control the supply chain from cultivation to the point of sale—CannaCraft utilizes raw materials from plants that are sustainably grown and harvested from multiple gardens in Northern California, then processed and repeatedly lab-tested in Santa Rosa. All products in the brand family (including oils, sprays, tinctures, soft gels, vape cartridges, honey sticks, etc.) are processed using non-volatile carbon dioxide (CO2) extraction methods, with manufacturing taking place in a pharmaceutical-grade ‘clean’ room, ensuring everything is sanitary and safe. CannaCraft regularly gives educational tours of manufacturing to city staff and planners, county board supervisors, law enforcement and ﬁre ofﬁcials, state senators and assembly members. CannaCraft founders Dennis Hunter and Ed Fussell believe all of these interactions are an opportunity for their company to positively

Ashley Browne, CannaCraft, Inc. account executive

Dustin from Critical Solutions, CannaCraft’s sister company and extraction machine manufacturer

represent the industry and help government officials understand how they operate. “As a company we’ve been proactive in working with the state, county and local officials directly to help educate them on the workings of the industry so better policies and regulatory decisions can be made,” said CannaCraft representative Ashley Browne. “On the whole, local and county officials and staff have been receptive to working with us and taking our concerns into consideration.” Despite their diligent compliance, CannaCraft suffered a tremendous setback in June 2016 when they were raided after a disgruntled employee wrongly reported that the Santa Rosa facility was extracting using butane—a highly flammable solvent that’s illegal in California. CannaCraft remained calm and organized, garnering an outpouring of support from the community and the cannabis industry, as well as the advocacy of Sonoma Growers Alliance. They’ve since bounced back with great success. “Our whole team came together—we’re like a huge family in general,” said Browne. “And so it’s been really amazing to see in just one year how much our teamwork has paid off, and the support from everyone, too.”

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CannaCraft products can be found in many Sonoma dispensaries, including Organicann, Peace in Medicine, Sonoma Patients Group, and Mercy. Or visit any of the CannaCraft family of brands’ websites, type in your zip code, and the nearest dispensaries with that product line will be displayed.

SONOMA CANNABIS COMPANY & AYA

COMPANIES Legion of Bloom thelegionofbloom.com CannaCraft cannacraft.com Sonoma Cannabis Company sonomacannabisco.com

Sonoma County. “It’s our home,” he said. “Sonoma is a very hearty agricultural community, and cannabis is just another agriculture crop,” said Edwards. “And for the best, cannabis thrives in Sonoma County, and so does grapes. They both do really well and produce awesome ﬂavor proﬁles.” In the meantime, Edwards has been working with policy development, and is currently a member of the Sonoma County Cannabis Advisory Group. AYA products are now selling in 40 dispensaries throughout the state, including nearby at Sonoma Patients Group, Organicann, and Redwood Herbal Alliance. For more information, visit sonomacannabisco.com.

DISPENSARIES Another cannabis concentrate company using sustainable practices is Sonoma Cannabis Company. Organicann naturalcannabis.com Sonoma-born and raised Sam Edwards and a silent partner started the company—along with its Peace in Medicine beautifully designed, premium cannabis product line, peaceinmedicine.org AYA—in January 2015, launching in April 2016. Sonoma Patient Group THE EMERALD CUP: Prior to that, Edwards worked as a project manager leafly.com DEC. 9-10, 2017 and civil engineer with a longtime interest in the Mercy Wellness of Cotati The Emerald Cup is an annual event at the Sonoma cannabis industry. mercymmd.org County Fairgrounds that celebrates the Northern “My partner and I just wanted to bring some California region for cannabis cultivation and integrity to the industry with organic, pesticide-free ORGANIZATIONS sustainable, outdoor farming. Started by Tim material,” he said. “There’s nothing but pesticides Cannabis Advisory Group Blake in 2003, The Emerald Cup has grown from out there in the market right now. We formed the sonomacounty.ca.gov a few hundred to 10,000 attendees, and the event company with the principles of ‘clean cannabis.’” Cannabis-Advisory-Group features a competition of cannabis flower judged Their signature vape pens and cartridges utilize Sonoma on color, smell, trichomes, crystals, taste, vibrancy pure CO2 oil processed at low temperatures. “A Growers Alliance and psychoactive effect. But unlike other cannabis lot of other manufacturers and most of the CO2 scgalliance.com contests and expos, the Emerald Cup focuses more machines out there operate at a temperature that’s Status of Legislation and on the science and quality of cultivation itself, kind of high—over 120 degrees and up,” said Sonoma County Cannabis Advisory Group bringing together growers, educators and experts in Edwards. “When you do that, it’s kinda like extra sonomacounty.ca.gov an epic community celebration that includes speaker virgin olive oil, you don’t get the flavor or terpene panels, informational demos, live music—as well profile.” as a showcase of the absolute best cannabis strains, All their cannabis operations are locally based, seeds, edibles and topicals in the industry. SD but during the transition leading up to 2018, the company may need to outsource manufacturing while For the past eight years, Samantha Campos has provided commukeeping cultivation close by. Although Edwards said it’s sometimes nications and media support for Harborside, a renowned medical been challenging politically and financially—mostly due to the cost cannabis dispensary based in Oakland, Calif. of real estate and operation—they’re not going to turn their back on

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For tee times, call 707.838.7888 or visit www.WindsorGolf.com. For reservations and special events at Charlie’s, call 707.838.8802.

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Steaming Back in Time Sturgeon’s Mill descendents keep the past alive by David Abbott Photos by Jeff Roth

ocal portrait artist Harvey Henningsen, a “left-handed, dyslexic, ADD kid with size 12 tennis shoes” and the mill that he inherited a share of more than 50 years ago, represent living history, with memories of a time when life in Sebastopol ran by a different clock in a less frenetic era. For people who may want to escape to a simpler time, Sturgeon’s Mill operates its steam engines four times a year for members of the public who may want to take a step away from the constant hum of municipal life. The ﬁnal run of 2017 will take place the weekend of October 14-15. Although Henningsen considers both himself

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and Sturgeon’s Mill victims of technology, the mill has been reborn in recent years, a reminder of a simpler time in the West County. Sturgeon’s Mill is a 105-year-old steampowered sawmill that is a working museum run completely with 19th century technology, appealing to historians, gear heads, steam heads and students of California history. It received a new life through the auspices of the Sturgeon’s Mill Restoration Project, a nonproﬁt corporation begun 25 years ago. The 40-plus volunteers who operate and maintain the mill—machinists, heavy equipment operators, mechanics and other workers—donate the ﬁrst Saturday of each month and four

Harvey Henningsen

weekends a year for love of the camaraderie and the work involved in milling timber gleaned from local sources such as the tree removal on Highway 101 near Windsor a few years ago. Sturgeon’s Mill through the 20th century

The Harvey Henningsen-Sturgeon’s Mill story begins at the turn of the 19th century, when in 1913, Wade Sturgeon and his partners, John Donati and J.W. Gonella purchased equipment from the old Korbel mill in Guerneville to begin a logging operation in Coleman Valley. The Korbel family had no more use for the 1870s-era steam engines or the oxen and horses that hauled the felled timbers. Their operation had clear-cut the Guerneville area to “Stumptown” in a pattern that would repeat itself in 1924, when Sturgeon was forced to move his mill to its existing location on Green Hill Road, after Coleman Valley was logged out. They located to a property near the center of a triangle created by Sebastopol, Graton and Occidental that is still home to Bob Sturgeon, whose father Ralph partnered with James Henningsen, Harvey’s father. The mill closed in 1964, unable to continue as an ongoing business concern due to its inability to compete with the diesel engines powering competing mills. After Harvey Henningsen graduated from Analy High School and was preparing to go to Chico State to attend college, his father made the announcement to his family one evening. The younger Henningsen was dead-set against the idea. “We were sitting at the dinner table and dad said he wanted to sell the machinery for scrap,” he said. “He told me if I wanted to take the ‘damn thing’ to go right ahead.” Thus Harvey Henningsen became half owner, with Ralph Sturgeon, of a shuttered anachronism. The mill sat idle in the hills of western Sonoma County until the momentum to resurrect it began in

the early 1990s. For nearly four decades—from the closure of the mill in 1964 to near the end of his life in early 2003—Ralph Sturgeon continued to live on the property in a house built in the 1940s, with weekly rounds to lubricate and maintain the machinery to keep it operational. Henningsen, who grew up around the mill in Sturgeon’s shadow, felt there was intrinsic value to keeping it alive and spent years thinking about out how to keep a chapter in the history of the Redwood Empire alive. Growing up in Sebastopol 1950s-style

“My earliest memory is of the main intersection of Sebastopol: There were cables holding up one light in the middle of the intersection and I think it was red for Highway 12 and yellow for 116,” Henningsen said. “You have to remember that Sebastopol wasn’t a crossroads back then and the pace was a lot slower.” Henningsen remembers few, if any, fences around properties in the 1950s, so he could ride his Hawthorne bicycle into town through the apple orchards and open land to get to places like Roventini’s barbershop, where during the slow times of the day, longtime councilmember and former mayor, the late Bill Roventini, would serenade customers with his rich baritone voice accompanied by his accordion. Sebastopol at that time was still a sleepy, rural farming community that on the surface was a lot like the sitcoms families at the time gathered around black and white televisions to enjoy. “Sebastopol in the mid-’50s, the status symbol was a TV antenna on the roof: A rotary one was even better,” Henningsen recalled on a recent afternoon at his spacious Cherry Ridge Road studio. “If you were lucky, a party-line phone was your only immediate form of communication, and the only thing your mom would request was ‘be home in time for dinner.’” sonomadiscoveries.com

It was an idyllic time for Henningsen, who went from running through the woods as a child to drag racing with a core group of oldschool Sebastopol buddies during the mythical post-war era. “I was a real car guy: My first car was a 1953 Ford convertible,” he said. “I bought it from a farmer for $50 and a horse had eaten the roof. I bought my ’57 Chevy my senior year in high school and that was the turning point of becoming a hot rodder… I pissed so much money away on that car.” He supported his car habit with a firewood business, delivering and stacking cords of wood. All the profits went into his ’57, which he would race at legal and illegal drag strips around the county.

The ﬁne art of lingering

In those days, mill workers enjoyed the “fine art of lingering,” and after work on payday there would be beer and sodas cooled in the creek. Checks would be distributed, but often the checks would not get past the bar in Graton. The senior Henningsen sometimes had to go to the jail to bail out employees so they would have enough crewmembers to run the mill. “They ended up changing payday to Tuesday at 10 a.m., so the wives picked up the checks,” he said. “That was the death of the fine art of lingering.” But the mill was always central to Henningsen’s life, despite leaving the area for college and an extended search for a life away A simpler time from Sebastopol. He received his masters degree in Industrial In those days, downtown Sebastopol was GET INVOLVED Technology at Chico State, and left to teach in Salinas and Donations can be sent to filled with local businesses. There was Germany for four years. Tomei’s, where Jasper O’Farrell’s pub used Sturgeon’s Mill Restoration While he never worked at the mill like Bob Sturgeon, to be, and where Henningsen purchased Project, a 501(c)(3) nonHenningsen grew up there, and from an early age envisioned the guns and ammo and the makings for pipe profit, 2150 Green Hill Rd., mill as a gem of human history to be preserved for the ages. Sebastopol, CA 95472, or go bombs. “When I was 10-12 years old—it must have been 1955 or ’57— Moran’s was next door to Tomei’s and to sturgeonsmill.com. For I was sitting on the boiler at the mill and thought to myself, ‘this those who wish to volunteer, mill will always be here and people will come to see it,’” he said. the Old Main Street Saloon was Jack’s. call 707-829-2479. “Those were the big bars in town Revitalizing history before Marty’s Top of the Hill,” he said. Sturgeon was 10 years older than Henningsen, so he had a “Moran’s was the only place in town where you could get a beer and completely different perspective on the sawmill and the life he led ice cream and it was where you could go to play pool.” there. As a kid, his first job was sweeping sawdust from the mill. The land behind the Community Center’s Youth Annex was the “I worked at the mill from 1954-’64,” he said. “I hated working “sewer farm” and the dump, which is where local youths went to get at the sawmill: It was the same thing, day in and day out. I worked parts to make go-karts. for my father, but Harvey ended up being his partner.” “The people were so friendly,” Henningsen said. “Everybody But it was not until 1992 the idea of refurbishing the mill picked knew everybody. When my mother would take us to Santa Rosa—it up a head of steam. was a big thing to go to Santa Rosa in those days—you waved at It was the 40th anniversary of the closure of Sturgeon’s Mill, everybody you passed.” 48

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so Henningsen and the Sturgeons decided to gather surviving mill employees and their families together for a barbecue. More than 100 people attended, some from as far away as Oklahoma, and during the festivities, the question of whether the mill would still run became a topic of conversation. Thanks to the decades of Sisyphean work by Ralph Sturgeon, the equipment was still functional, although they had to use an air compressor because the main boiler was no longer working. “We hooked it up to an air compressor to see if the engine would still turn over,” Bob Sturgeon said. “It did, but the compressor we used wasn’t big enough to run it, so we bought one the size of a Volkswagon and that’s what it ran on the ﬁrst few years the mill was opened.” A group comprised of Ralph, Bob and Dan Sturgeon, Richard Trevicheck, John Barber, Virgel Shaw and Henningsen anted up to begin restoration of the mill. “We had no money, but I took out a $100 bill and laid it on the hood of Ralph’s old GMC pickup,” Henningsen said. “Everyone else followed and we had $700 in seed money.” Over the course of the past dozen years, interest in the mill has blossomed. The ﬁrst weekend it ran for the public, there were about 135 in attendance for the entire weekend. This Father’s Day weekend, Sturgeon reports there were almost 1,200. The Sturgeon’s Mill Restoration Project has also partnered with local schools to add an educational aspect to the project and in 2010, it was even the subject of the PBS series, “California’s Gold,” by the late Huell Howser. SD sonomadiscoveries.com

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Sonoma County-style Farm Stays Hidden gems offer a taste of the ‘simple life’ by Kimberly Kaido-Alvarez Photos by Loren Hansen

onoma County has been a favorite getaway spot for Sacramento, San Francisco and other Bay Area city folk since the 1890s. A slower pace, small-town country charm, wide open spaces and the Russian River resort area can be a magnet for those looking to rejuvenate the spirit, worn down by what seems to be an endless cycle of daily hustle and bustle. A weekend or occasional escape to Sonoma County from the thriving metropolises not so far away was a tradition back then that continues today. The concept of a farm stay is a new local niche that capitalizes on Sonoma County’s natural beauty and agricultural roots. The idea is that a little digging in the dirt, getting back to nature, and a severe slowing down might be

more enjoyable for some people than a schedule booked with sightseeing and events to attend. “Meaningful, balancing, healing”—these are some of the words visitors choose to describe this type of a vacation that might feature a healthy dose of down-home fun. Harvesting vegetables, collecting eggs from a chicken coop, communal cooking, bonﬁres and board games could be what farm-stay guests desire. A taste of West County life

Spirit Hill Farm in Sebastopol was built with that theory in mind. Proprietress Carolyn Yates is behind the creation of the unique getaway, one of the few farm-stays in West Sonoma County. She holds the property in high esteem and credits the land for helping “save her.” From what,

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you might ask? The story goes something like this: “My world became my job, and I thought about it 24/7,” explained Yates, a successful executive who works in the South Bay. “When what you are working on affects so many other people, it can become the center of your life. And although my job is very intellectually stimulating, I became disconnected from the pace of nature.” Yates found herself yearning for that connection that adds so much more meaning to life. Memories of childhood days on her grandparents’ ranch in the Sonoma County town of Windsor ﬂooded her mind. “Those were some of the best times of my life,” she said. Simple pleasures like collecting fresh eggs from chickens, falling asleep to the sound of croaking frogs and playing Yahtzee with family and friends made their

people and is available for those looking for the farm-stay experience. Although the entire farmhouse was impressive, my favorite rooms were the kitchen and a little bungalow reading-nook room. I pictured myself snuggled up there on a warm summer afternoon with a few favorite books. A daybed with plenty of pillows beckoned; the ceiling was all wood and I felt like I was in a modern-day hut. Vibrant is really the best word I could use to describe that little room. “They worked around the original bones to preserve the character of the original family home,” Robinson said. When he greets guests, Robinson said he can help plan a visit, arrange for a wine tasting or a massage at the main house. The original farmhouse was built in 1909 and was

care; I felt like the property was just waiting for someone to breathe new life into it. Turns out, I was that someone.”

occupied by some of the ﬁrst settlers in Green Valley. A series of renovations were made to the historic farmhouse throughout the years but the original architecture of the family home was preserved, Robinson said. The style is rustic yet modern. Niko Preovolos of Dwellingpoint Design is the mastermind behind the most recent Spirit Hill Farm renovation and many of its design elements. “He’s one of those Renaissance guys who can do anything,” said Yates. But Preovolos also has a soft spot for the farm. “I was so taken by the property I didn’t really think much about the condition of the house,” he said. “It needed a new well and a new septic system. And the blackberry patch needed to be cut back. But I didn’t

plants in the garden. Beyond that were apple trees and to the right was a twostory wooden hen house, where free-range chickens hang out, clucking and scratching at the dirt. The “working girls” produce about three eggs a day, so making an omelet is an easy option for those out-of-shape in the kitchen. Yates said the whole property was thoughtfully designed to create ‘experiences’ wherever you go. “From the views framed by smartly-placed windows to the paths that lead you from building to building and space to space, and plantings that offer distinct scents and sensations as you pass by them,” she said. A highlight of Spirit Hill Farm is the number of gathering spaces or hideouts,

Gathering & Eating

There is an incredible openness to the kitchen at Spirit Hill Farm. “We’re hoping guests use the house for communal gathering,” said Robinson. The kitchen is a big part of that and the gift of a little olive oil pressed from the olive trees on the property is an invitation to start cooking and eating with friends or family. A spacious island and a professional stove, along with a view of the garden from the windows, set the stage. “We try to entice them to look around and take advantage,” said Robinson as we strolled past strawberry, squash and tomato

Carolyn Yates, proprietress of Spirit Hill Farm

mark, and it became crystal clear what was missing. The quest for just the right farm in Sonoma County was on, and Spirit Hill Farm became a reality for Yates in the spring of 2016. “For me, it’s not just a country house, it’s a ‘thin place’—a place where the physical and spiritual worlds come together. Where ‘the distance between heaven and Earth collapses,’ as the ancient Celts ﬁrst conceived it,” said Yates, who added that the property has the ability to “jolt you out of whatever rut you’re in.” Yates lives part-time at the Spirit Hill Farm property. Jeff Robinson is the property manager and led me on a tour of this oneof-a-kind location with a main house and multiple cottages. The house sleeps eight

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Full House Farm, Sebastopol

depending on how one puts them to work. Lounging spots with comfy outdoor furniture, a ﬁreplace, interesting plants and outdoor dining spaces promise enchanting evenings. Decorative eclectic lanterns adorn the pathway that leads to a grand ﬁnale of sorts: a saltwater pool and spa. “It’s pretty magical at night,” admitted Robinson.

for guests. Dairy goats and chickens also call the ranch home and visitors have the opportunity to learn about sustainable living, micro-farming and organic food. Full House Farm also offers leadership coaching with horses. There’s plenty to do besides simply meeting horses and goats—looking for eggs in a hen’s nest and eating farm food also are at the top of guests’ to-do lists. Farm Stays from Sebastopol to Guerneville “It can be a great introductory moment There are other farm stays in Sonoma for those who haven’t been around animals. County, but not many. It’s a soft introduction,” said Each of them is unique, Cole. Educational tours, RESOURCES offering something which end with a tasting, are different to those visiting also offered—with overnight Spirit Hill Farm, Sebastopol the region in this new 707-823-6900 guests getting a half-off deal. way. Here are the ones we spirithillfarm.net Sabor Mexicano Farm. discovered. A historic farmhouse, the Full House Farm, Sebastopol Full House Farm. Colonel Armstrong, built 707-829-1561 Established in 1999 in in 1892 sleeps up to 12 fullhousefarm.com Sebastopol, Full House adults and three children Farm was one of the first and also qualifies as a Sabor Mexicano Farm, farm-stays in the area. Guerneville “farm-stay” experience. sabor.two22.co Featuring 23 acres of Third-generation farmer mostly wild land, among Jorge Saldana started the the creatures that guests 130-acre farm in Guerneville might see on walks are deer, raccoon, to supply his restaurants with an abundance bobcat, fox, hawks and turkey vultures. The of fresh, flavorful and healthy produce. He’s farm offers a 3-bedroom house, cottage or the founder of Cancun-Sabor Mexicano trailer. Privacy was a priority when creating restaurant in downtown Berkeley and places for guests. Tlaloc-Sabor Mexicano in the financial “It’s very hard to find what we offer,” district of San Francisco. Cole said. “Visitors have said they’re “It was my dream to create healthy grateful for the wide-open space. You aren’t Mexican dishes and I wanted to grow my crammed in next to someone else.” own organic food,” said Saldana. “That way Hiking through the oak groves and you know exactly what you are getting.” meadows of the property is an option A chef of 27 years, his passion and 54

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appreciation for “Mexican food done well” started at a young age while watching his father grow food and his mother (also a chef) transform those ingredients into a wide range of dishes. “Like cooking, to see food grow is magical, and the two just go together,” he said. “Inside the house is every tool you need for cooking. We’ve prepared it for those who love to cook,” explained Saldana. A large outdoor oven, grills and an open ﬁre will likely call out to chefs and cooking enthusiasts as well. Access to the edible landscape that features an array of seasonal vegetables, herbs, spices and fresh eggs is also a bonus for visitors. The working farm and hiking trails through the oaks and redwoods are just a few highlights for those visiting Sabor Mexicano Farm in Guerneville, within walking distance of Armstrong Redwoods State Natural Reserve. “The nature that surrounds the place makes it very unique,” said Saldana, who described the property as secluded and private, yet close to the little river-beach town of Guerneville. Diversity is what Sonoma County is known for: it’s been described as a collection of villages with distinct character. Just when you think you’ve seen it all, another hidden pocket presents itself begging for exploration—and this keeps people coming back again and again for real, genuine and meaningful discoveries. The way I see it, the farm stay is just another buried gem revealing more of what Sonoma County is now all about. SD

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ART&ABOUT

Cloverdale Arts Alliance Gallery

A wide variety of original artwork is offered by the resident artists and invited guests. Exhibitions change approximately six times a year; see website for current shows. Open Fri.Sun. 11 a.m.-5 p.m. 204 N. Cloverdale Blvd., Cloverdale. cloverdaleartsalliance.org Dallas A. Saunders Artisan Textiles

Purveying natural ﬁber fabrics and linens, Dallas A. Saunders maintains a continuing gallery exhibition of limited edition, contemporary ﬁne art jacquard tapestries woven by internationally established artists. Open Fri.-Sun. 11 a.m.-6 p.m. or by appt. 275 Hwy. 128, Geyserville. dallasasaunders.com Dovetail Collection Gallery

Handmade furniture featuring traditional craftsmanship and the beauty of ﬁne woods, home decor and art from American artists and master craftsmen. Open Thurs.-Mon. 11 a.m.-5 p.m. and by appt. 407 Healdsburg Ave., Healdsburg. dovetailcollection.com Erickson Fine Art Gallery

Representing the best of Northern California painters and sculptors: Bobette Barnes, Joe Draegert, Finley Fryer, Chris Grassano, Susan Hall, John Haines, Ken Jarvela, Jerome Kirk, Donna McGinnis, Michael Mew, Tom Monaghan, Jean Mooney, Jeanne Mullen, Bob Nugent, Carlos Perez, Sam Racina,

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Carol Setterlund, Jeffrey Van Dyke, Paul Van Lith, Antoinette Von Grone and Kathleen Youngquist. Open daily 11 a.m.-6 p.m., Wed. by appt. 324 Healdsburg Ave, Healdsburg. ericksonﬁneartgallery.com Graton Gallery

Through Nov. 5: Gather: A Nature-Based Mixed Media Art Show. Sticks and stones, feathers and bones, kelp and shells, and embellished images. The show features the work of Marylu Downing, Susan Miron and Leslie Zumwalt. Concurrently showing: “New Work” with Marylu Downing. Open Tues.Sat. 10:30 a.m.-6 p.m., Sun. 10:30 a.m.-4 p.m. 9048 Graton Rd., Graton. gratongallery.net

Gather, Marylu Downing, Graton Gallery

Gualala Arts Center

Through Nov. 18: Korean Voices in Fiber: Translating Tradition into Contemporary Art, includes demonstrations of bojagi. Opening reception Friday, Oct. 6, 5-7 p.m. Through December: 5th Annual Gualala Salon & Salon des Refusés, North Coast Artists Guild’s juried and judged exhibit. Opening reception, Dec. 1, 5-7 p.m. Gallery open weekdays 10 a.m.-4 p.m., weekends 12-4 p.m. Gualala Arts Center, 46501 Old State Hwy., Gualala. gualalaarts.org Gualala Arts’ Dolphin Gallery

Oct. 7 through Nov. 9. “Marine Transformations,” a two-woman show with painter Brandy Gale and jewelry artist Deborah Threlkel. Opening reception Oct. 7, 5-7 p.m. Through Dec. 29: Dolphin volunteers and Gualala

The Hand Fan Museum

The nation’s ﬁrst museum dedicated solely to hand fans, displaying a core collection of more than 500 fans from around the world. Open Wed.-Sun. 11 a.m.-4 p.m. 219 Healdsburg Ave., Healdsburg. handfanmuseum.org

Arts staff present “A Holiday Exhibit,” with an opening reception Nov.11 from 5-7 p.m. Gallery open 10 a.m.-4 p.m. Wed.-Mon. 39225 Hwy. 1, Gualala. gualalaarts.org Hammerfriar Gallery

Through Nov. 18: Bill Shelley “Drawings from Berlin” and Shelley Spira Burns, sculptures informed by geology, archeology and psychology. Dec. 2 through Jan. 31: 428 Collective Group Show with artists Maura Harrington, Cristina Hobbs, Pat Lenz, Jessica Martin, Caitlin McCaffrey, Susan Preston, Flora Skivington, Alice Sutro, Carol VenaMondt, Victoria Wagner, Chelsea Wills. Open Tues.-Fri. 10 a.m.-6 p.m., Sat. 10 a.m.-5 p.m. 132 Mill St., Suite 101, Healdsburg. hammerfriar.com Healdsburg Center for the Arts

Fourth Annual Emerging Artists Show,

Mark your calendar. Bring your friends! 141 artists invite you to O EXPLORE Sonoma County O ENGAGE with the artists in their studios O COLLECT fabulous art Oct. 14-15, 21-22

www.SonomaCountyArtTrails.org Free collector’s guide with maps available at galleries, cafes and shops all over Sonoma County or call 707-829-4797.

Modern Japanese Prints, Regional Art & Japanese Antiques

Autumn in Kyoto (Kyomyo-ji) woodblock print by OHTSU Kazutoshi. 18 x 24 inch paper

1781 Highway One, P.O. Box 156, Bodega Bay, California 94923 USA 707.875.2922 • www.renbrown.com • Open 10-5; closed Mon. & Tues.

Oct. 28 through Nov. 19, is an open call, juried exhibit for high school and college emerging artists. Opening reception: Oct. 28, 5-7 p.m., Closing Tea: Nov. 19, 2-4 p.m. Nov. 24 through Dec. 30: Sixteenth Annual Gift Gallery, a juried collection of regional art and ﬁne crafts. Opening reception: Nov. 24, 5-8 p.m. Festive closing reception: Dec. 30, 5-7 p.m. Open daily (except Tues.) 11 a.m.-5 p.m., Fri. and Sat. 11 a.m.-6 p.m. 130 Plaza St., Healdsburg. healdsburgcenterforthearts.com

The Sculpture Trail

Heron Hall Art Gallery

Presents local two- and threedimensional ﬁne art, unique gifts and artisan foods. New shows and receptions representing artists from Mendocino and Sonoma counties held throughout the year. Open Thurs.-Sun. 11 a.m.-6 p.m. 210 N. Cloverdale Blvd., Cloverdale. towersgallery.org

Through Jan. 4, 2018: “Natural Juxtaposition” featuring photographs by Dave Strauss. Opening reception Sept. 16, 3-5 p.m. Laguna Environmental Center, 900 Sanford Road, Santa Rosa. lagunadesantarosa.org Kitty Hawk Gallery

Fresh hotspot for local and global emerging artists. Contemporary and conceptual work and rare ﬁnds. Open Mon. and Wed.-Sun. 11 a.m.-5 p.m. 125 N. Main St., Sebastopol. kittyhawkgallery.com Occidental Center for the Arts

Through Dec. 31: “The River” urges us to let creativity ﬂow as we envision images evoked by the river, whether real or imagined, realism or abstraction, two-dimensional or three. Reception: Nov. 4, 4–7 p.m. In October, see quilts by the Pointless Sisters. Enjoy Happy Hour at the gallery Friday evenings through October from 4:30-6:30 p.m. Gallery open Fri.-Sat. 11 a.m.-4 p.m. and during OCA events or by appt. 3850 Doris Murphy Ct., Occidental. occidentalcenterforthearts.org Paul Mahder Gallery

Introducing new works by represented ﬁne artists along with new artists and collections. All artwork is original and exclusive to the gallery. 58

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This is a year-round outdoor art display in the northern Sonoma County communities of Cloverdale and Geyserville. Discover quality works by sculptors from California and beyond. These contemporary sculptures range from the humorous to the thoughtprovoking, and some contain a message or story. The exhibit changes yearly the ﬁrst week in May. Find sculpture location maps at 101sculpturetrail.com. Towers Gallery

Twilight Oaks by Jeremy Joan Hewes, Sebastopol Gallery

Showing now: Ann Wolff glass works. Also: Wosene Kosrof. Visit the website for more information. Open Wed.-Mon. 10 a.m.-6 p.m., Sunday closes at 5 p.m. 222 Healdsburg Ave., Healdsburg. paulmahdergallery. com Sebastopol Center for the Arts

Through Oct. 22: Sonoma County Art Trails members exhibition. (See below for details on open studios event.) Closing Tea for exhibit Oct. 22, 2-4 p.m. Main Gallery and Gallery II, Oct, 27-Dec. 3: “Got Glass!” The larger exhibit shows the diversity of glass art and the wide range of techniques. The sub-show, “Flamed Glass,” is a celebration of ﬂamework/ lampwork objects created from glass rods or tubes manipulated by heat. Hours: Tues.-Fri., 10 a.m.-4 p.m., Sat.-Sun. 1-4 p.m. 282 S. High St., Sebastopol. sebarts.org Sebastopol Gallery

Through Nov. 27: “Let’s Talk About Trees,” mixed-media works by Jeremy Joan Hewes. Reception, Oct. 7 from 4-6 p.m. Starting Nov. 28: work by assemblage artist Rebeca Trevino and painter Jeff Watts. Open daily 11 a.m.-6 p.m. 150 North Main St., Sebastopol.

sebastopol-gallery.com Sonoma County Art Trails

This two-weekend open studios event sponsored by Sebastopol Center for the Arts returns Oct. 14-15 and 21-22. The annual event showcases the abundance of creative talent in the county, allowing guests to visit the professional studios of artists working in all types of media. 10 a.m.-5 p.m. each day. Refer to the catalog to plan your experience. sonomacountyarttrails.org The Passdoor

Artisan and second-generation woodworker Wayne Berger creates artwork and custom furniture pieces that are on exhibit and available exclusively through The Passdoor. Open daily 11 a.m.-6 p.m. or by appt. 6780 McKinley St. #150, Sebastopol. thepassdoor.com The Ren Brown Collection Gallery

Showcasing contemporary Japanese prints, handmade ceramics and jewelry, Japanese antiques, along with California artists and sculptors. Open Wed.-Sun. 10 a.m.-5 p.m. 1781 Coast Hwy. 1, Bodega Bay. renbrown.com

Upstairs Art Gallery

Sixteen local resident artists display an impressive array of original paintings, ﬁne art reproductions, jewelry and artisan crafts. Through October: Group show, “Harvest,” features works in various media depicting subjects relating to Sonoma County harvest time. In the Small Works Gallery, Tony Mininno’s abstract paintings. November: Daniele Todaro, colorful contemporary Sonoma County landscapes in pastels and monotypes. In the Small Works Gallery, Donna Schafer “California Flora & Fauna.” December: Fine Art Crafts, exhibiting glass, pottery, sculpture, jewelry handmade by local artisans. Upstairs Art Gallery. 306 Center St., on the Plaza, Healdsburg. Open 11 a.m.-6 p.m. daily. upstairsartgallery.net

THE ARTS Erickson Fine Art Gallery

Nursery and Gardens

324 Healdsburg Avenue 707.431.7073 www.ericksonfineartgallery.com

Come enjoy our demonstrration garrdens! dens! Tues. through Sat. 9 - 4 Drop-ins Welcome, Appointments Recommended

707 823-5866

666 W Wagnon agnon Rd, Sebastopol

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You’ll love what you find!

Antique Society on Sebastopol’s Antique Row 2661 Gravenstein Hwy So. (Hwy 116) • Sebastopol www.AntiqueSociety.com Open Daily! Cafe on Site!

707-829-1733

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A Huge Place to Browse! • Toys & Dolls • Pottery • Art

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• 100Dealers & a Cafe •

FINE ART • CRAFTS • JEWELRY by Local Sonoma County Artists

150 North Main St. Sebastopol, CA open daily 11 to 6 • 707.829.7200

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LIVE MUSIC + FOOD + WINE + ART + KID FUN + GARDENS + FESTIVALS + SONOMA FUN

CALENDAR OCTOBER 6-7

OCTOBER 19-22

OCTOBER 26

Alexander Valley Film Festival

Oliver Ranch Tour

Quickly gaining stature in just three years among more venerable ﬁlm fests, AVFF curates a diverse mix of narrative features as well as documentaries and shorts. Also on tap: special programs, Student Film Competition winners and an opening night celebration. Screenings and events held at various venues. See Q&A, page 10-11, this issue. avﬁlmsociety.org

Oliver Ranch is an outdoor sculpture gallery with sitespeciﬁc pieces installed for maximum impact. The tour covers about 2.5 miles and 600 feet in elevation change. Ticket prices beneﬁt Cloverdale Arts Alliance (CAA). Reservations at cloverdaleartsalliance.org.

Sonoma County Harvest Fair

OCTOBER 26

Hurry, before it’s gone… Culinary enthusiasts rate this celebratory harvest festival with food, wine and brews at the top of their lists. harvestfair.org

Laguna Presentation and Pie Party

OCTOBER 7

OCTOBER 14

Bodega Volunteer Fire Polenta & Beef Stew Dinner

Fort Ross Harvest Festival

Share a hearty meal and support this all-volunteer department that operates solely on donations, grants and fundraisers. 5-8 p.m. McCaughey Hall, Bodega. bodegaﬁre.org OCTOBER 13-14

GCC’s Fall Flower Show & Plant Sale

Celebrate the growing year with Graton Community Club’s “Bring in the Harvest” theme. Hear mini-talks on methods to preserve food, find crafts and plants plus floral displays and treasures, and savor harvest fare for lunch. Event benefits GCC’s scholarship program and helps maintain the historic clubhouse in downtown Graton at 8996 Graton Rd. 9 a.m.4 p.m. Lunch 11 a.m.-2 p.m. gratoncommunityclub.org 60

sonomadiscoveries.com

Start with a morning of apple picking in the historic orchard, then go to the Fort Ross compound where you’ll step into a living-history re-enactment. At noon, Fort Ross-Seaview Winegrowers Association holds a tasting, with unlimited samples of local wines and cheese with your ticket. 10 a.m.-6:30 p.m. Fort Ross State Historic Park, Jenner. fortross.org OCTOBER 14-15

Weekend Along Farm Trails

See what goes on behind the gates and barn doors of those who provide livestock, produce, other foods and resources—in some cases, even participate hands-on. Chart your own trail with the online interactive map and tailor a tour to your interests. farmtrails.org.

The Laguna Watershed, Year in Review is the topic, with Laguna Foundation’s Dr. Wendy Trowbridge covering aspects from climate change to the current restoration and conservation work on this dynamic watershed. Pre-registration required. lagunafoundation.org

OCTOBER 29

Geyserville Fall Colors Festival & Vintage Car Show

Enjoy Geyserville Fire Department’s pancake breakfast, Kiwanis Vintage Car Show, kids’ games, scarecrows, biggest pumpkin contest, wine, food and crafts. 10 a.m.-3 p.m. Downtown Geyserville. geyservillecc.com NOVEMBER 4-5

Wine and Food Affair: Tasting Along the Wine Road

This weekend of wine and food pairing covers the Alexander,

OCTOBER 22

Pinot on the River Taste small-production West Coast Pinot Noirs with artisan bites at this beneﬁt for Boys & Girls Club of Central Sonoma County. Eighty producers are ready to pour samples of the best Pinot Noirs that California has to offer. 11 a.m.-4 p.m., Healdsburg Plaza Square. pinotfestival.com

NOVEMBER 16

Celebrating Latino Independence

You’re invited to the Cloverdale Chamber of Commerce and Hispanic Mixer at the Cloverdale History Center and Museum, 215 N. Cloverdale Blvd. cloverdalehistory.org NOVEMBER 26

Dwight Yoakum

Come out for a night with

Healdsburg to raise funds for its scholarships and community projects. Dinner includes all the crab you can eat, salad, pasta, dessert and wine. No-host bar and silent auction open at 5 p.m. Buffet seating begins at 6:30. Villa Chanticleer. healdsburgrotary.org DECEMBER 20

Shone Farm Sale

This satellite agricultural

NOVEMBER 10-12

Tango Buenos Aires Experience powerful and authentic expressions of this romantic, dramatic dance form by the renowned Argentine troupe, Tango Buenos Aires. They will perform their most recent program, “The Spirit of Argentina,” at the Green Music Center’s Weill Hall. 3 p.m. Tickets available at gmc.sonoma.edu.

Dry Creek and Russian River valleys. Wineries prepare a favorite winery recipe to sample with the perfect wine. 11 a.m.-4 p.m. each day. Tickets, maps, winery locations and recipes are online at wineroad.com. NOVEMBER 5

Stephen Stills and Judy Collins

This joint tour marks the ﬁrst time Stills and Collins have been onstage together. The two music legends will pull from their rich catalogs, debut songs from their upcoming album and share stories from their journeys. lutherburbankcenter.org NOVEMBER 10-12

Vineyards to Villages Wine & Food Safari

In 2014, leading members of Sonoma County’s wine

industry partnered with nonproﬁt Global Partners for Development to “turn wine into water” and bring clean water to villages in East Africa. Tasters can go on Safari at over 20 wineries and receive complimentary tastings and discounts at venues across Sonoma County. 100 percent of ticket sales go to water projects at schools in East Africa. Participating wineries also donate a portion of their weekend sales. eventbrite.com, gpfd.org NOVEMBER 12

SonoMusette Enjoy the moody, melancholic sound and spirit of mid20th-century France. 3 p.m. Cloverdale Center for the Performing Arts, Cloverdale. cloverdaleperformingarts.com

NOVEMBER 22

Trevor Noah Trevor Noah is the most successful comedian in Africa and is the host of the Emmy and Peabody award-winning “The Daily Show” on Comedy Central. This year “The Daily Show” has been nominated for a Writers Guild Award. Noah joined “The Daily Show with Jon Stewart” in 2014 as a contributor. 7:30 p.m. lutherburbankcenter.org/event/

this country music singersongwriter and multiple awardwinning artist, who released his ﬁrst bluegrass album last year. 8 p.m. lutherburbankcenter. org/event.

facility of SRJC is holding its ﬁnal wine and product sale of the year. Wine and olive tastings and great seasonal gifts. 11 a.m.-3 p.m. Dutton Pavilion at Shone Farm. shonefarm.com

DECEMBER 9

Healdsburg Rotary Crab Feast

This is the 38th Annual Crab Feast and Auction hosted by the Rotary Club of sonomadiscoveries.com

CALENDAR

C A L E N D A R OCTOBER 7

Courtney’s Pumpkin Patch and Octoberfest

Bands, dancers, pumpkins, Halloween House, German food and more. Beneﬁts Courtney Jade Davis Memorial Scholarship and local cancer patients. Noon-7 p.m. Cloverdale Plaza. courtneyspumpkinpatch.com OCTOBER 21 AND 29

Windsor El Dia de las Muertos

Oct. 21, Sabado: Sugar-skull decorating workshops, 11 a.m.-1 p.m., Windsor Library, Town Green. Oct. 29, Viva Los Muertos! 4-10 p.m. Blessing and opening drums at sunset, followed by a procession to honor departed friends and family. Entertainment, food, contributions from known artists, and more. Details: Windsor Bloco, windsor-bloco.org/muertos

remember loved ones who have died. Sugar-skull decorating workshop, 2 to 5 p.m., Cloverdale Grange Hall. Cloverdale Chamber of Commerce, 707-894-4470.

NOVEMBER 24

NOVEMBER 12

NOVEMBER 24

Zen Fest

9-4 p.m. Free. Proceeds beneﬁt Stone Creek Zen Center. Masonic Center, 373 North Main St., Sebastopol. stonecreekzencenter.org

Bodega Christmas Crafts Faire

Get ahead on holiday shopping while supporting volunteer firefighters and local artisans. McCaughey Hall, 10 a.m.-5 p.m. bodegafire.org/fundraisers Downtown Healdsburg Holiday Party

Annual open house, with entertainment, music, carolers and the Healdsburg Community Band. Kids meet Santa at the

OCTOBER 28

Looking for more calendar events in the area?

Pumpkin Festival

Pumpkin carving, races. 8:30 a.m.-12:30 p.m. Healdsburg Farmers’ Market, Healdsburg. OCTOBER 29

Visit our website for a complete listing of area events. sonomadiscoveries.com

Healdsburg El Dia de las Muertos

Corazon Heldsburg invites you to bring photos of deceased loved ones for the community altar and a favorite potluck dish to share. Activities throughout the day. See the amazing artwork of Martin Zuniga. 2-7 p.m. Center St., Healdsburg. corazonhealdsburg.org Cloverdale El Dia de las Muertos

Look in the windows of local businesses to see beautifully decorated altars to

sonomadiscoveries.com

NOVEMBER 25

Geyserville Tree Lighting & Tractor Parade Tractors, harvesters, backhoes and ﬁre trucks parade through downtown. Tree-lighting ceremony and caroling at 6 p.m., parade at 6:30 p.m.. geyservillecc.com

gazebo, starting at 5 p.m. 4-8 p.m. healdsburg.com

goods, plus a performance by the West County Ukulele Group on Sunday. 12-2 p.m. occidental-ca.org

NOVEMBER 24-25

Gualala Arts Festival of Trees

Crafts, holiday treats, Gingerbread House and more. Tree lighting/caroling Friday, 5-6 p.m. Festival: Friday, 10 a.m-6 p.m.; Saturday, 10 a.m.4 p.m. gualalaarts.org

Goddess Crafts Faire

Handmade gifts by local and regional women. Refreshments, music and dance. 11 a.m.-7 p.m. Sebastopol Community Center, Sebastopol. goddesscraftsfaire.com

NOVEMBER 25

Starcross Christmas Faire Fundraiser

The charming 1902 country farmhouse will be ﬁlled with wreaths, books, olive oil, jam, and more. 10 a.m.-5 p.m. Starcross Community, Annapolis. starcross.org NOVEMBER 30

Sebastopol Holiday Tree Lighting

Santa arrives at the town plaza in style with seasonal entertainment, kids’ crafts, warm beverages and treats. 5-8 p.m. sebastopol.org DECEMBER 1-2

Cloverdale Winter Festival

This annual fest kicks off on Dec. 1 with a tree lighting and visit from Santa. The event continues with crafts, food, wine-tasting and gingerbread making. cloverdalechamber.com DECEMBER 1-3, 8-10

Nutcracker... The Musical

A musical version of the age-old story takes the stage at Cloverdale Performing Arts Center. Dec. 1-2 and 8-9 at 7:30 p.m.; matinees Dec. 3 and 10 at 2 p.m. CPAC, cloverdaleperformingarts.com DECEMBER 2

Alexander Valley Ladies Aid Christmas Bazaar

You’ll ﬁnd holiday gifts amid the bucolic scenery of Alexander Valley. Baked goods, jams, jellies, homemade crafts, fresh Christmas wreaths and refreshments are offered for sale to beneﬁt good causes. 10 a.m.-2 p.m. Alexander Valley Community Church,

DECEMBER 11-12

Our Lady of Guadalupe Procession

6650 Hwy. 128, Healdsburg. avladiesaid.com DECEMBER 2

Hospice Tree Lighting

Traditional ceremony to signify the opening of the holiday season. 5 p.m. Healdsburg Plaza, Healdsburg. DECEMBER 2, 3, 8-10

Occidental Community Choir: Alleluia Anyway

This choir knows how to mix humor with gravitas. Dec. 2, 8 p.m. at Occidental Center for the Arts, sing-along before concert. Visit occidentalchoir. org for remaining concerts and venues. DEC. 3, 7-9

The Healdsburg Chorus Winter Concerts

This chorus gives the annual gift of holiday song. Performances include: one in Santa Rosa and three in Healdsburg. Dec. 3, (3 p.m.) at Glaser Center, Santa Rosa; Dec. 7 & 8 (7 p.m.), Dec. 9 (3 p.m.) at Healdsburg Community Church, Healdsburg. healdsburgchorus.com DECEMBER 7

Guerneville Tree Lighting & Downtown Open House Walk

Shop along Main Street and the Downtown Plaza. Open House Walk 5-8 p.m., Christmas tree lighting, 6 p.m. in the plaza. 707-869-9000 Bob Burke Fundraiser

Live music, choirs, a rafﬂe and a pasta dinner courtesy of the

Union Hotel. Proceeds beneﬁt Bob Burke’s Kids. 7:30-8:30 p.m., Union Hotel Restaurant, Occidental. bobburkeskids.org Holiday Celebration at Windsor Town Green

Horse-drawn carriage rides, stage performances, free crafts, and gingerbread house displays. Celebration, 5 p.m.; tree lighting, 7 p.m. townofwindsor.com

Windsor Charlie Brown Christmas Tree Grove

Sunset lighting of over 200 trees. Train rides for kids plus much more. 5-8 p.m.,Windsor Town Green. people4parkswindsor.org DECEMBER 8

Guerneville Holiday Princess & Prince Crowning Ceremony

At this annual dinner and toast, Guerneville’s Holiday Princess and Prince will be announced and crowned. russianriver.com DECEMBER 9

Holiday Extravaganza: Guerneville’s Parade of Lights

Take in the spectacle along the Russian River while enjoying live music. The Holiday Princess and Prince make their community debut. russianriver.com DECEMBER 9-10

Occidental Holiday Crafts Faire

Local and regional artists, fabulous food and baked

A crowd will start assembling Monday night at St. Rose Catholic Church in Santa Rosa, and at midnight will walk to Windsor’s Our Lady of Guadalupe Catholic Church. Mass and breakfast. St. Rose Catholic Church, 398 10th St., Santa Rosa. stroseonline.org, olgwindsor.org DECEMBER 15-17

Sebastopol Nutcracker Ballet

Now in its 26th year, this production features talented students, brilliant guest artists, and dazzling sets and costumes. Fri. (Dec. 15) at 7 p.m., Sat. at 11 a.m. and 4 p.m.; Sun. at 2 p.m. All performances at Analy High School Theater. brownpapertickets.com DECEMBER 21

Occidental Hotel Caroling Party

Join neighbors and friends for a night of festive carols, hot cider and cookies. 7 p.m. occidentalhotel.com DECEMBER 21

Winter Solstice Walk

Wear warm clothes for the early-morning walk. Laguna de Santa Rosa Trail, Sebastopol. sunrisewalkers.com DECEMBER 27

Healdsburg Chanukah Celebration

The night will feature a live band, large Menorah lighting, latkes and holiday treats for everyone. 5 p.m. Oakville Grocery, Healdsburg. jewishsonoma.com sonomadiscoveries.com

one last thought+

Candied Walnuts (from Postrio) 2 cups walnuts 1 cup sugar 1/2 cup water

Get Your Crackers Ready by Gayle Okumura Photo by Sarah Bradbury

Before you begin, have a baking sheet or pan ready to drop the candied walnuts onto, and be very careful, for candied sugar is 300-plus degrees. There is a lot of stirring when making these; be prepared for a good arm workout. Combine sugar and water in a heavy bottom saucepan and bring to a boil. Add walnuts and stir with a wooden spoon until the water evaporates. Stir for a few minutes until the sugar texture becomes sandy. Reduce heat to medium and continue stirring until the sugar begins to melt. Keep stirring until the melted sugar coats the nuts and turns a shiny caramel color. Quickly turn the candied walnuts onto a baking sheet or pan. Let cool and store in an airtight container. Pecans and other nuts are delicious candied too.

Walnut Cookies (from Lindsey Shere’s Chez Panisse Desserts Cookbook) 1 cup walnuts

alnut trees used to grace most homes in Healdsburg and throughout Sonoma County, at one time. We have a beautiful English walnut here at Dry Creek Peach and it provides great shade throughout the long summer and fall. The broad branches and large leaves cover most of a lane on our property. It is amazing how much cooler it is underneath the walnut tree, when it is 100-plus degrees in the sun. There are so many wonderful ways to use walnuts—we love them. While the walnuts are unripe and still on the tree in the green shell, you can pick them and make the sweet liqueur nocino, which is perfect as an aperitif. When the shells begin to drop and crack open, walnut season begins. This signals fall is or will soon be here. We gather the walnuts before the rains and set them out to dry on trays. Then we begin the big job of cracking.

sonomadiscoveries.com

I use the simple cracker with handles, others use the tapping teaspoon method, and some Dry Creek neighbors have a walnut cracker gizmo. We keep cracked nuts in the freezer and use them throughout the year. We also keep some in the shell; I always have a bowl of them in our kitchen with a nutcracker on top, snack ready. Walnuts are an excellent source of omega-3 fats, antioxidants and nutrients. They are great as snacks, added to cereals and salads, used in pesto and other savory dishes, and I really enjoy baking with them. Chocolate chip cookies and brownies taste better with walnuts! The following have become fall staples in our home and we enjoy them all year long. SD Gayle Okumura Sullivan is co-owner and manager of Dry Creek Peach and Produce in Healdsburg.

8 tablespoons butter ¼ cup sugar 1 ½ teaspoons vanilla 1 cup ﬂour Powdered sugar for sprinkling (if you like)

Toast chopped walnuts in a 300-degree oven until they begin to brown slightly, 5-7 minutes. Cool completely and then lightly grind in a blender or food processor; be careful to not over-grind, you do not want walnut butter. Cream butter until it is light and ﬂuffy. Beat in sugar and vanilla, until very light. Mix in the nuts, until everything is completely combined. Drop cookies by the teaspoon and bake in a 300-degree oven for 20 to 30 minutes. Sprinkle with powdered sugar if you like. These are light, delicious cookies, perfect anytime.

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Bringing a world of good things to Healdsburg

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1345 Healdsburg Avenue (at Dry Creek Road) Healdsburg, CA 95448 (707) 433-7151 • www.bigjohnsmarket.com Monday through Saturday 7am-9pm, Sunday 7am-8pm