Zero Waste Live!
In which our reporter takes a love for cheese and chips, adds a toddler, and lives lightly(ish) on the Earth. In 2013, I visited a house that was sparse, white, […]
Eat Local
Reinventing the Nugget
Hip Chick Farms and the quest for ethical frozen foods. It wasn’t until halfway through a call with the Food & Wine magazine editor that Jennifer Johnson and her wife
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Fire Arts
Wood-fired pizza ovens are for so much more than just pizza. Each day at 4pm, Jim and Michele Wimborough light up their dual wood-fired ovens at Hazel Restaurant in Occidental.
Big Bacteria
New ‘Spoiled to Perfection’ video series celebrates fermentation. Any dietician will tell you not to binge, let alone binge on briny, fermented foods—no matter how delicious. You can, however, sublimate
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
Saving the Season
Putting up the harvest doesn’t just fill our pantries—it preserves community. Abundance is something we can influence, but not control. A bumper crop operates on its own schedule, forcing you to
Double the Money
New farm market economics. It may not be fishes and loaves, but the amount of food a CalFresh recipient can purchase at many farmers’ markets has just doubled nicely. Farmers’
World on a Plate
The ‘OAEC Cookbook’ encourages us to eat widely and well. There are perhaps some things that the Occidental Arts and Ecology Center (OAEC) folks can do that you can’t. Live
Yes, There Is Such a Thing
Free lunches for students in Sonoma County. The Redwood Empire Food Bank (REFB) is committed to helping to feed the estimated 82,000 of your neighbors who go hungry each month—even
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Gentleman/Farmer
Jorge Saldana farms to make better food for his tables. There is a right way to cook beans and it’s probably not the way that you do it. “This philosophy