“Little by little.”
Talk with Bill Peixoto of Billy Bob Orchards and you’ll hear that phrase again and again.
Little by little, he and his brother Bob rebuilt their father’s Watsonville, CA a...
The wheat industry is suffering. Industrial farming has transformed a once nutritious and varied type of grain into something overly processed and flavorless. Follow that with a lack of transparenc...
Steve Sando of Rancho Gordo
with a portrait made out of
beans by Jason Mercier
“My beans are bubbling over! Hold on one sec,” says Steve Sando of Rancho Gordo over Zoom. His enthusiasm for hi...
Salty air rolling in from the Pacific adds a certain quality to the grass at Stemple Creek Ranch, which sits just five miles away from the Northern California coast near the town of Tomales. On a r...
Have you ever tried an olive right off the tree? It’s terribly bitter. So unpleasant, in fact, that it makes you wonder how it ever occurred to someone to make it into something consumable. How did...
The climate and soils in Brentwood are perfect for growing what we grow. Apricots, cherries, peaches, nectarines, plums, pluots, pears, olives, and more. Each year we think about planting additiona...
Picture 500+ acres of natural habitat in the near coastal region of Petaluma, California. Rolling hills (both green and golden), olive trees, vineyards… It’s a color scheme that recalls the Mediter...
“Seeing the circle of life from the first rains of the season when the grass greens up and the babies are born, all the way through life.” That’s Loren Poncia’s favorite part about ranching.
Nestl...
