Jul/Aug 2017
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SPONSORED: The Clover Story – 100 Years and Cownting
Born and grazed in the pastoral hills of Petaluma, California, the Clover brand has been an integral part of the North Bay agriculture community since 1916. As we celebrate our moonumental centennial anniversary we reflect on our history and the core values that have made Clover a leader in the dairy industry: Quality, Family, and…
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SPONSORED: Learning the Business of Agriculture
CFCU supports 4-H and FFA students in Sonoma County. Growing, producing, and distributing local food in Sonoma County is no easy task. But the young people who participate in 4-H and Future Farmers of America (FFA) are learning first-hand what it takes to raise and care for livestock to be sold at one of the…
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A Letter from the Editor
When the current presidential administration announced the decision to pull out of the Paris Climate Accord last month, the world—on both sides of the political divide—reacted with shock and dismay. It’s not surprising that progressives, environmentalists, and, heck, anyone who believes global warming is a real threat to life as we know it (especially for those who live in…
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Forage, Preserve, Nourish
How one homegrown cook brought locally sourced, highly crafted Central Asian food to Santa Rosa. When Dalia Martinez makes dumplings—today’s tasting menu at the restaurant she owns with partner Jason Sakach calls for “uszka,” a polish dumpling that tastes like a tiny cloud filled with savory delights—she often feels a connection with the generations of women across the world who’ve crafted food to nourish families, villages, communities. “I…
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Savorbang!
We are beyond excited to introduce a regular new cooking column to Made Local Magazine. Please give a warm welcome to Sarah Whitmore, a local writer, teacher, self-taught cook, and stand-up comedian who performs in and around San Francisco and the North Bay. For the last year, I’ve been an avid follower of Sarah’s blog…
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What’s in Your Picnic Basket?
Jennifer Harris shares her favorite lunch items for the perfect summer picnic. As the amiable and energetic director of the Sonoma County Fermentation Festival and monthly Vital Alchemy fermentation classes at the Sebastopol Grange, Jennifer Harris knows what’s good to eat—especially if it’s pickled or fermented. For that reason, we figured she’d also be an…
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Not Your Parents’ Gin
Local distilleries put a modern, balanced spin on a misunderstood spirit. In Jenny Griffo’s experience, most people have a terrible gin story. They all seem to follow the same plot. A bottle of Tanqueray, stolen from a parent’s liquor cabinet. A night of drinking that invariably ends with a hangover and a sworn oath never to touch the stuff…
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Locavox
DOUG GOSLING Mother Garden Biodiversity Program Coordinator at Occidental Arts and Ecology Center Garden /Manager at Food for Thought If you’ve ever had the good luck to visit the Mother Garden at the Occidental Arts and Ecology Center, then you know what the Garden of Eden might have looked like. The garden’s beauty and abundance is largely due to the…
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Free the Seed
Farmers and seed growers return locally grown, open-pollinated and open-source seeds to the head of the table. At first glance, the three women hunched over tomato starts in a garden behind St. Stephen’s Church in Sebastopol don’t look like revolutionaries. They’re not bearded and stoic like Che Guevara. They’re not bespectacled with a dramatic flair…
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Adventures in Switchel
A west coast switchel. One of the best developments in millennial drink culture is the embrace of historical beverages that are healthful and delicious with a relatively low carbon footprint. Take switchel, for example. Made from a minimalist combination of water, apple cider vinegar, some kind of natural sweetener, and ginger, switchel originated in the…