From the Editor
T
he air is brisk
and the sun is
bright as we head
into another North
Bay winter. I love
the holidays and always feel fortunate
to celebrate them in
this beautiful part of the Bay Area.
Whatever your circumstances, the holiday
season can be uplifting if you do it right.
After years of stressful holidays, I recently
decided I would not to get too hung up on
being the perfect hostess or finding the
absolute perfect gift for everyone on my
list. Spending time with friends and family
should be simple and relaxed. And that's
what we're going for in this issue of Flourish.
As always, we wanted to talk to some of
our local food entrepreneurs. Since many
of us will enjoy an organic turkey or two
this season, we met the folks at Willie Bird
Turkey to learn the past, present and future
of the infamous bird. We also uncovered
the story of a former Seattle geologist who
is now brewing honey into world -class
sparkling mead in West Marin. And if that
doesn't whet your appetite, perhaps a
couple of French gourmet holiday recipes
from Chef Roland Passot will do the trick.
Knowing that we are all busy, we thought
we'd make holiday shopping a little easier
with our list of awesome sustainable gift
ideas that can be found right here in the
North Bay. The nice thing is that you can
order many of them online and still support
the artisans and our local economy.
And looking into the new year, we share
some lovely sustainable wedding ideas
and an alluring review of some of the North
Bay's best spa experiences.
As always, I hope these stories will
delight and inspire you to Flourish in our
beautiful North Bay home.
Cheers,
Dianne Provenzano
Editor, Flourish Magazine
WINTER 2013 • FLOURISH
9
