Letter From The Editor
On March 14, the world will celebrate the mathematical constant π. Yes, it’s Pi Day. Which, for me, honestly, is just a good excuse to eat a slice of the […]
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Mar/Apr 2019
Locavortex: Slow Food
2018 Snail of Approval Winners Last year, we wrote about the very first Snail of Approval awards from Slow Food of Sonoma County, which recognize local restaurants and food producers
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Ice Cream, Pie & Equality
With the opening of the second Noble Folk in Santa Rosa, Ozzy Jimenez and Christian Sullberg have established themselves as a new breed of young entrepreneurs. As the 2019 Women’s
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Sound Ambition
A new podcast promises honest conversations about food, farming, and the future of eating The very definition of a food movement mover and shaker, Dimock recently made the leap
Small But Mighty
Carbon Sequestration and Climate Beneficial farming at two-acre Wild Oat Hollow It’s a blustery, rain-drenched late afternoon in January and I am sitting on hay inside an animal pen. Sarah
The Blossoming of Flour Girl, Cloverdale’s Cake Conjurer
Shannon Moore sprinkles edible glitter over a cake fashioned to look like a rough-hewn log with a fern curling over one edge. The effect is frost-kissed and magical— as if
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Incremental Pleasures
Downtown Santa Rosa is getting happier by the hour. Downtown Santa Rosa has brightened up considerably in just the last year, with several drinking and dining establishments newly opened, every
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Adventures In Drinking
FERN BAR: A Delightful Place for a Drink Fern Bar, the latest night spot at The Barlow in Sebastopol, has managed to create an atmosphere draped in the splendor of
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LOCAVOX: Stories from the people who make our food system go
JESÚS GUZMÁN Board Chair at Graton Day Labor Center The State of Working Sonoma 2018, paints a devastating portrait in data of a split in Sonoma County, between the rich and poor,
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Savorbang: Salted Caramel Date Mousse Pie
Welcome to our regular column from teacher and stand-up comedian Sarah Whitmore. Did you make New Year’s diet resolutions? Sarah has some thoughts about that—and a dessert recipe that’ll knock
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