In the Drink
Looking beyond grapes, hops, and apples to what fills the glass Among the grapevines of Preston Vineyards, Mother Nature rules. The Dry Creek Valley property is owned and managed by […]
Kelp!
Ocean Rich Seaweed is a regenerative super food that can help heal the earth. All we have to do is to eat it. The Pacific Ocean heaves forward one breath
Growing Together
Late in September, on a hilly, sun-baked property at the foot of Sonoma Mountain, Vince and Jenny Trotter spent three days in the heat hand-shelling late summer beans, grown on
Bring on the Funk
Fresh brewing methods make sour beer the new old thing. Until the recent craft beer revolution, the beer flavor profile has consisted primarily of malt, hops, yeast, and alcohol. It’s
Sinking In
How flooding the Russian River might be our best chance to beat the drought. This is today: Groundwater reserves are shrinking. Wells have dried up. Saltwater is encroaching into the
Rabbit Redux
A European ancestral staple, rabbit meat is on the comeback—unless it rains. In 2013, a disease outbreak ravaged the North Bay, and when the dust had settled, Eric Shevchenko’s small
Beyond the Hop
Brian Hunt and the thirst for something different. Grain-based beer has been brewed for thousands of years, while hops have been in use only for several centuries. So, for brewer
Ground:Level
How carbon farming might be the Earth’s last best chance. Since the advent of agriculture about 10,000 years ago, when the tilling and disruption of soil became a signature mark
Hive Mind
Natural apiarist Michael Thiele speaks for the bees. Michael Thiele stands at the top of a ladder propped against a pine tree, peering cautiously into a small hole in a
Taste of Place
How naked, cultureless wine is remaking Sonoma County viticulture. Way back in the 1980s, Ted Lemon worked the vineyards in Burgundy, the French heart and home of Pinot Noir. When