CONTENTS
FEATURES
14
Buzz Craft
W
est Marin meadery turns honey into world-class sparkling
wine.
By Karen Pavone
10
Wild About Willie Bird
Raising turkeys the new old-fashioned way.
By Penny Popken
LIVE
32
The North Bay Giftshed
Our top nine local and sustainable gift ideas.
By Nancy Sands Johnson
28
A Rustic Holiday Table
Do-it-yourself Ball jar votives.
By Courtney Schutz
39
Saying "I Do" in Green
9 ways to wed in stylish sustainability.
By PJ Bremier
EAT
20
Festive Feast With French Flair
Chef Roland Passot shares his favorite holiday recipes.
By Leslie Harlib
BREATHE
46
Ultimate Soaks
Exploring five North Bay spa experiences.
54
Winter Festivities Calendar
Our picks for winter fun.
By Karen Pavone & Nancy Sands Johnson
ON THE COVER
Gordon Hull of Heidrun Meadery tastes his
newly released Christmas Berry Mead on the
grounds at Heidrun in Point Reyes Station.
The limited release mead is light, clean and
crisp with warm hints of nut, wood, apricot,
subtle peach and vanilla. It pairs well with rich
holiday foods but will stand alone elegantly
between courses, or as a celebratory toasting libation. Look for it at local independent
grocers or come by the meadery to pick up a
bottle while it lasts.
Cover photo by Stuart Lirette.
WINTER 2013 • FLOURISH
7
