Flourish Magazine

Fall-Winter 2014

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

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4 FLOURISH • FALL/WINTER 2014 CONTENTS FEATURES 26 Home on the Range A young family grows their fourth-generation ranch into a booming grass-fed meat enterprise. By Karen Pavone LIVE 8 Rooftop Wonders Homes and businesses are transforming empty roofs into living ecosystems. By Nancy Sands Johnson 14 Cork Couture Cork becomes the hottest material for sustainable products. By Nancy Sands Johnson EAT 19 Of Earth and Sea Three North Bay Chef's share their favorite dish of the season. By Leslie Harlib 35 Contented to the Core The growing thirst for hard apple cider gets quenched by local brewers. By Karen Pavone BREATHE 41 3 Farm-Fresh Getaways Go from harvesting your dinner to sleeping in your luxury suite. By Adrienne Shubin 57 Where Art and Wine Converge Explore five local wineries with tasty art collections on site. By Nancy Sands Johnson ON THE COVER Chef Dustin Valette of Dry Creek Kitchen in Healdsburg with a local harvest of ingredients to be used in his recipe found on page 20. Photo by Stuart Lirette taken at Hotel Healdsburg. From the Editor After a summer break, we're glad to be back. We've been tasting, reviewing, plan- ning and collecting ideas for this issue for, what seems like, a very long time. And we have some great stories that are sure to inspire you ... or at least make your mouth water and your mind wander. Our feature story is about the Poncia family who has run a cattle farm in West Marin for four generations. Loren Poncia and his wife Lisa have recently trans- formed the ranch into an organic certified one and earned themselves a top award along the way. This issue also explores different ways of doing things. Like growing landscapes on roof tops to reduce energy use and using cork to make products like shoes, handbags and hats so they are more sus- tainable — and surprisingly durable. In honor of the "harvest" season, we'll talk to three local women who have given up former careers to manage apple or- chards and brew hand-crafted batches of artisan hard cider. Once you've had a taste of cider, we'll move on to a three course spread of spec- tacular recipes. Executive chefs from three North Bay restaurants share their best concepts of the season including Chilled Asparagus Soup With Crab, Grilled Wild Bodega Bay King Salmon and a delicate dessert of Santa Rosa Plum Vacherin with Thai Basil. Finally, we have two escapes for your fall excursions. The first is a round-up of three luxury inns with onsite chef's gardens. The next is our list of local wineries that also happen to serve up world class art. I hope you enjoy this issue of Flourish and savor the harvest season in the beau- tiful North Bay. Cheers, Dianne Provenzano Editor, Flourish Magazine

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