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Creative charcuterie long way since then, and now include a much more refined assortment of delicacies. "Charcuterie boards are an art form," says Sue Caniglia, owner and chef of Luving Spoonfuls. She created her business several years ago to express her passion for food, color and nature, which is evident in the artistry of her boards. "I am a huge forager, so a lot of my food and the boards I create have elements of what is around me," Caniglia says. "I like to do things with a lot of color and texture from the natural landscape and interweave them into my food." Caniglia is also very conscious about where she sources her food. "I try to be as local with the cheeses as possible, so 90% of them are local," Caniglia says. "As far as the meat, I am very careful to source animals that were humanely raised. That's very important to me. I get my grapes at the farmers market, so I always do a combination of berries and grapes, and in the fall I use figs and persimmons. I also grow all my own edible flowers and a lot of my own herbs, so I have an assortment all year long." At heart, Caniglia sees herself as a food artist. "I like to think of food as my paint palette and as an artistic expression of what I love to do. I put a lot of heart and soul into it." Debbie Faubel, creator of Mill Valley Boards, talks about the popularity of grazing boards, as well as grazing tables, which are generally for larger groups. "Right now what is trending, with people feeling a lot more comfortable being together, is really big grazing tables, and they are stunning. It takes your Clockwise from left: Festive holiday charcuterie board from Luving Spoonfuls; Debbie Faubel's Mill Valley Boards' charcuterie board can feed 10 people with hearty appetites; Mill Valley Boards' grazing table; My Sweetheart's Wife options include vegan breads, cheeses, salami and fruits, seasonal vegetables and nuts. Below: Mill Valley Boards' decorative charcuterie smaller tray can feed six people. – Photos by or courtesy of Vaschelle André, Mill Valley Boards, Mark Stefanski A Marketing Supplement of the Marin Independent Journal | marinij.com Holiday Guide 2 December 12, 2021 13