Now We Are 3 Written by Gretchen Giles A Letter from the Editor. When we launched Made Local Magazine in 2013, people constantly asked... Reinventing the Nugget Written by Leilani Clark Hip Chick Farms and the quest for ethical frozen foods. It wasn’t until halfway through a... Fire Arts Written by Heather Irwin Wood-fired pizza ovens are for so much more than just pizza. Each day at 4pm, Jim... Big Bacteria Written by Daedalus Howell New ‘Spoiled to Perfection’ video series celebrates fermentation. Any dietician will tell you not to binge,... Growing Together Written by Alastair Bland Late in September, on a hilly, sun-baked property at the foot of Sonoma Mountain, Vince and... Suds ‘n’ Spirits – Nov/Dec ’15 Written by David P. Walsh Thinkin’ to drinkin’, we offer a rotating round of spots we love. Descriptions by David P.... Bring on the Funk Written by Alastair Bland Fresh brewing methods make sour beer the new old thing. Until the recent craft beer revolution,... Fruit of the Earth Written by Gretchen Giles In praise of the amazing, indestructible, utterly delicious, hard-working mushroom. The largest living organism on Earth... Sick and Tired Written by Leilani Clark New Farmworker Health Survey offers a dire prognosis for our poorest residents. A survey by the... U-Cut Christmas Tree Farms Written by Gretchen Giles It’s a safe bet that every farm listed for U-Cut Christmas trees will be open the... Compost Conundrum Written by Gretchen Giles Bill Foss and black soldier fly larvae to the rescue! Talking to Bill Foss, even while... Not Boxed In Written by Jonah Raskin The art of ‘Full Catastrophe Living’ at Open Field Farm. When I visit Open Field Farm,... Folks You Should Know – Lowell Sheldon Written by Gretchen Giles Owner, Peter Lowell’s Restaurant. In the spring of ‘03, Lowell Sheldon had just finished college and...
