products

Vendor Spotlights

At SNFC, we seek out suppliers who share our commitment to high quality, sustainable agriculture and environmentally sound business practices. This enables us to provide you with products you can feel good about purchasing. You can make a difference in your health, and the health of our planet, every time you shop.

To find out more, read about the following featured vendors:

• Capay Canyon Ranch
• Good Humus Farm
• Terra Firma Farm
• T & D Willey Farms
• SunRidge Farms
• Redwood Hill Farm & Creamery
• Lolonis Family Vineyards
• Ceàgo Vinegarden
• Pedrozo Dairy & Cheese Company

Capay Canyon Ranch

(Submitted by Judy Watanabe, Co-op Reporter Staff Writer, Sept. 2006)

Fall brings many good things to Sacramento including delicious grapes to enjoy. Thanks in part to Capay Canyon Ranch, the Sacramento Natural Foods Co-op is able to offer delicious, organically grown table grapes in its produce section.

Stan and Leslie Barth, owners of Capay Canyon Ranch, grow Red Flame seedless grapes and Autumn Royal black seedless grapes for SNFC as well as several other distributors and retail stores. The first variety to ripen are the Red Flame seedless table grapes which arrive at the Co-op from about July 20 through September 3.  These dates may fluctuate a bit depending on the weather.  The Red Flame variety is followed by the Autumn Royal black seedless which ripen in September. 

“All of our grapes are table grapes and they have always been grown organically,” said Leslie. “My husband Stan and I planted the first Red Flame seedless grapevines in 1983 and sold the first crop in 1985.  In 2000 we added Autumn Royal black seedless grapes which harvest later in the season.”

Capay Canyon Ranch is one of the few table grape growers located north of Lodi. “We feel that our grapes have a tasty, full flavor because of our weather,” said Leslie. “The nights here are cool compared to the central and southern parts of the state. We believe the coolness contributes to the development of a wonderful color, flavor and a unique crunchy texture.”

Quality control is important and all the table grapes grown by the Barths and delivered to the Co-op are #1 grade.  The grapes that do not meet this standard are processed into raisins.

In addition to table grapes, almonds and walnuts are raised at the ranch.  “My husband and I were almond growers initially,” said Leslie. “Our ranch consists of 100 acres of almonds, 100 acres of walnuts, 11 acres of grapes and a processing plant.”  The plant processes both almonds and in-shell walnuts. A large part of the business involves buying almonds from growers statewide and selling them worldwide. Approximately 30% of these are sold in the United States. The Barths emphasize that all almonds they sell organically are “Farm Verified Organic.”

Although the couple settled down and established Capay Canyon Ranch near Esparto, Stan and Leslie began their farming careers in the Winters area. Their families both farmed near Winters during the time that Leslie and Stan were in college. “We didn’t meet in college,” said Leslie. “Stan attended and graduated from Cal Poly and I attended UC Davis. We did meet during our college years because of our mutual farming community relationships in Winters.”

Stan grew up in an agricultural family that raised orchards and row crops.  He farmed with his brothers until he established Capay Canyon Ranch with Leslie in 1978.  Leslie’s dad purchased orchards near Winters while she was going to college. It was this purchase that led to her involvement in produce sales. Additionally, she managed her father’s packing shed.

The Barth family farming connection is continuing into the next generation. “Now our son Todd and daughter Tirzah, both in their 30s, have become just as involved in the business as we are,” said Leslie. Todd manages the almond processing plant and grapes, while Tirzah is in charge of grape sales.

“We are a small family farm, and it is difficult to be a small grower and processor in California,” Leslie added. “The competition is aggressive and the larger growers have the ability to flood the market. In spite of the competition, we are committed to raising organic certified grapes and almonds in the future. In fact, we are thinking about increasing our organic acreage because we are finding that the demand is growing. The organic market ebbs and flows; some years the demand is more than others. We do think demand has increased somewhat each year.”

Good Humus Farm

(Submitted by Jeff and Annie Main, June 2006)

Good Humus Farm is 20 acres of carefully planned production agriculture and diversified habitat in the Capay Valley. “This is a beautiful area,” said Annie Main, co-owner of Good Humus Farm with husband Jeff. “We live in a valley between the Capay and Dunnigan Hills, and on a clear day we can see the Sierras. This area is home to many organic farms which creates a community of shared beliefs and relationships between the farmers.”

The farm grows about 60 different fruits, vegetables and flowers for the Sacramento Natural Foods Co-op, Davis Food Co-op and Davis Farmers’ Market as well as for CSAs for Sacramento, Davis and San Francisco. “You will see quite a few of our flowers at the Sacramento Co-op, fresh and dried fruit, and our peaches, including the Suncrest variety,” said Annie. We grow heirloom varieties of peaches that have flavor and are picked on the edge of full ripeness. The turn-around time from orchard to customer is brief.”

Good Humus Farm began with community and is planning on ending the same way. “Jeff and I graduated from UC Davis with non-agricultural majors. I was planning on a career as a naturalist with the Park Service and Jeff graduated with a civil engineering degree with a water resource minor.”

Life has a way of happening and gently changing courses. “We lived at the Agrarian Effort, a household on the UC Davis campus based on gardening and community,” she said. “There were 10 people living in the house when we were there and it still exists on campus today.” The household revolved around farming, food, organized classes and workshops. Annie found herself involved with canning and gardening.

“What brought us to this point was that I needed five upper division units to graduate. I took a five-unit independent study class that transformed our buying club into what is now the Davis Food Co-op. I was the first produce buyer and Jeff built the first shelves. During the meetings for the Co-op it was proposed that a farmers’ market be started, and this year, the farmers’ market is 30 years old,” she added.

“At the time we had a garden and were growing and selling what we could to help support the farmers’ market,” said Annie. “Jeff and I formed a partnership, Good Humus, with Martin Barnes and Henry Esbenshade. We grew vegetables and rented apricot and boysenberry acreage. After three years, the partnership dissolved and three organic farms took shape: Good Humus, Capay Fruits and Vegetables and Everything Under the Sun. We are all still selling produce at the Davis Farmers’ Market.”

Eventually, with the help of a friend and farmer at the farmers’ market, the Mains were able to purchase the 20 acres they farm today.

“We started in production agriculture in a small family farm way,” she said. “One of our main desires was to raise our children on a farm. I visited my grandparents’ and great-grandparents’ farms during the summer while growing up and wanted that kind of life for myself and my family.” The Mains have three children, Zach, age 22; Alison, 19; and Claire, 16.

Annie put her naturalist background to work in creating a diverse habitat beyond agricultural plantings. The diversity helps create a natural balance for plants, birds, animals and insects. There are various ages and levels of native plants, trees and shrubs that create an organic, natural environment.

“By creating this environment, I believe we help our organic production agriculture. There is more balance, insects stay in check, and good bugs are available to help control the ‘bad’ bugs that damage crops,” said Annie. “This doesn’t mean we don’t have insect trouble. I do think it is minimized, however. We don’t use pesticides at Good Humus. The biggest problem we have is fungus which is totally weather-related.”

The rain this year was destructive; Good Humus lost the apricot, plum and most of the nectarine crops. Additionally, summer planting is six weeks behind schedule. The peaches, however, seem to be doing well.

“Some of the consequences go beyond just the availability of produce,” she stated. “We won’t be able to hire some of the people who come and pick our crops year after year because we don’t have the crops to pick. We want to help support these families but without the crops we can’t afford to hire them.”

A history of 30 years farming and 23 years at this location has shown the Mains that it takes more than one generation to build an organic farm. “We are realizing that many people who want to farm cannot afford the land today,” said the Mains. “And, we believe this is one of the best places to farm in the world.”

The desire for the preservation of organic family farms has led them to establish the Good Humus Farm Preservation Project. This will guarantee the farm will be here for coming generations and the community. The stipulations include a guarantee that the land not be developed, the farmer must live on the property, and the farm must have an agricultural income. There are only a handful of easements around the country with this kind of language. They are working on a Capital Campaign to purchase the easement which will be attached to the deed. The hope is that this will be a model for other farms and communities. It is about relationships, partnerships and making sure that we will be able to always buy fresh and eat locally.

“Author Michael Pollan* recently spoke locally,” added Annie. “He said that the direction of California’s general plan is development, and that the state will not be in the business of agriculture. The food we eat will come from Mexico, Chile, New Zealand and China. We are trying to ensure that family farms and good organic produce will always exist for our local communities in California’s future. This is good stewarding for the land and organic partnerships for our communities.”

For additional information, check out the Good Humus Farm Web site.

*Michael Pollan writes for the New York Times, is an English professor at UC Berkeley and is the author of several books including his latest, The Omnivore’s Dilemma.

Terra Firma Farm

(Submitted by Judy Watanabe from her interview with Paul Underhill, co-owner of Terra Firma Farm, in March 2006.)

Terra Firma Farm produces a variety of produce for the Sacramento Natural Foods Co-op. “We grow pretty much A to Z vegetables,” said co-owner Paul Underhill.  “The question really is what don’t we grow? There are a few vegetables not grown here but we have made an effort to include all crops suitable to this area and climate.”

Partners Paul Holmes and Paul Underhill grow a variety of vegetables, citrus, walnuts and pistachios at their farm near Winters throughout the year. In particular, they are well known at the Co-op for fresh, delicious strawberries and tomatoes.

A dedicated organic farm, Terra Firma encompasses 225 acres. “Winters is an ideal location for us,“ said Underhill. “Fruits and vegetables have been grown in this area since the time of the Spanish land grants. We have quite a bit of rainfall, a high water table, and the ability to pump water out of Putah Creek which comes from Lake Berryessa.”

The acreage consists of several different parcels of land which provide a variety of micro-climates and soil types conveniently located within a few miles of each other. This gives Terra Firma the ability and versatility to raise a variety of crops.

May and June are transitional times at the farm.  If the spring weather is warmer, summer squash, green beans and apricots are being readied for market. If the spring has been cooler, fava beans, peas and spring vegetables are in the fields and the Co-op produce shelves. “May typically is strawberry month for us,” said Underhill. “Last year’s crop was harvested into July, although some years the strawberries have been finished during June.  We transition right into tomatoes after strawberries are harvested. In fact, we grow one of the earliest varieties of field-grown tomatoes that the Co-op sells.” 

These delicious strawberries are grown specifically for the Davis Co-op, Sacramento Natural Foods Co-op and Terra Firma’s CSA (community supported agriculture project, a system in which individual subscribers receive a periodic delivery of seasonal produce).  Berries are usually picked twice a week during the season but can be picked up to three or even four times a week depending on the crop and the weather. Co-op consumers often buy strawberries in the afternoon that were picked, packed and shipped that same morning. “Our strawberries are bred primarily for flavor,“ said Underhill. “We grow two varieties: Chandler, which is an old-time variety, and Camarosa, which is a larger, firmer berry. The Chandlers are placed in the produce section first because they are more delicate and have a shorter shelf life. The Camarosas are in the produce section by the first or second day. All our strawberries are picked when they are red and have maximum flavor. You can taste the difference because most strawberries are picked while still pink for shipping purposes.”

Quality assurance is critical and an integral part of the business. “We employ 25 people at the farm; most of them work year-round,” said Underhill. “Providing a stable work force with decent jobs and job security is a priority to us. We rely on and value their experience every day. A person who has worked for us for several years is better able to provide quality management and control. They know when a crop looks different or is early or late because they have the knowledge that is gained from several years of experience with the same fields and crops. We work as a team and everyone pays attention to what is coming up and helps keep track of the crops.”

The owners also share common goals and responsibilities. They have, however, defined their individual roles. Paul Underhill is responsible for timetables and decisions regarding the crops from pre-planting through harvest. Paul Holmes oversees packing, sales and deliveries.

Paul Holmes graduated from UC Davis with a master’s degree in international agriculture development and began farming in the late 1980s.  Paul Underhill began farming with Holmes about five years later. “We had 30 acres at that time which was near the end of the first pioneer era in organic farming,” he said. “We are still reinventing the wheel as we go along today.

Co-op members are making a big difference helping small organic farms like ours succeed. We depend upon them and appreciate their taking the time to shop for locally grown organic produce at the Natural Foods Co-op.”

T & D Willey Farms

"We are proud and honored to be your family’s farmers and to supply your table with food,” said Tom and Denesse Willey, owners of T & D Willey Farms. “We take seriously our responsibility to produce the highest quality fresh produce without the use of toxic chemistry. We strive to put out a product that is superior to conventional produce in flavor, appearance and ecological costs. We pick, pack and ship a product that shows much care and attention to detail. It has been said that “a job well done brings honor to the task and satisfaction to the soul.’”

The Willeys’ 75 acres are located in the central San Joaquin Valley town of Madera where they have been farming since 1995. This is their fourth farming location. They have been certified organic by the California Certified Organic Farmers since 1987. Their farm is watered by snowmelt streams from the Sierra Nevada Mountains, which help make the rich alluvial soils of their region one of the most productive farmscapes on earth.

The Willeys produce a year-round palette of vegetables reflecting the four seasons of the mild Mediterranean climate in which they live. Tom and his staff of eight employees grow everything from artichokes to rutabagas using the latest in biological fertility systems. Denesse manages the hand-harvest, sales and shipping with her permanent staff of 50 and at peak times, as many as 50 additional people.

Once ordered, vegetables are picked the same day and shipped to retail outlets like Sacramento Natural Foods Co-op in Sacramento and Elk Grove which can have produce on their shelves within 24 hours of harvest. They also have a CSA (Community Supported Agriculture project, a system in which individual subscribers receive a periodic delivery of seasonal produce). “That is our ideal,” said Denesse, “we strive for freshness and only pick to order. We do not warehouse produce on the farm.”

You Are What You Eat

Denesse says, “Quite literally, the molecules that were once our food become our human form. Each plant was born in a tiny seed, nurtured in a bed of clay, fed by the light of a star. The clay is ancient; the light is now; intimacy with the food is our future.” “So,” continues Tom, “unless you are your own farmer, you should choose one as carefully as you would choose your doctor, or your pastor.”

Year-Round Crops

The farm actively produces many vegetables year-round. They include many of the following crops:

Winter vegetables—New Year’s New Potatoes, Reds and Yukon Gold; Asian Turnips; Heirloom Bunched Beets; Bunched Sweet Nantes Carrots; Delicate Desert Artichokes; Winter Bloomsdale Spinach; Rutabagas; Leeks; Tuscan Kale; Rainbow Chard; Escarole; and Arugula.

Spring vegetables—Easter Egg and French Breakfast Radishes; Bunched Red Spring Onions; Mediterranean Cucumbers; Garden Peas; Spring Green Beans; Fava Beans; Rapini; and Yellow Crookneck Squash.

Summer vegetables—Italian Sweet Red Onions; Basilico enovese (Italian Sweet Basil); Spring New Potatoes (spring planted) Reds and Yukon Gold; Sweet 100 and Sungold Cherry Tomatoes; Vine-Ripened Table Tomatoes with Calyx; Roma Tomatoes, Classic Globe Eggplant, Hot Chile Peppers—Jalapeño, Serrano, Red Fresno, Anaheim, Poblano, Habanero, Red and Yellow Sweet Spanish Peppers; and Yellow Crookneck Squash.

Fall vegetables—Arugula; Bunched Baby Turnips; Beautiful unched Beets; Sweet Nantes Carrots; Red Butter Lettuce; Easter Egg and French Breakfast Radishes; Green Beans; and Bloomsdale Spinach.

The Harvest

Crops are harvested by loving hands, the old-fashioned way. Sometimes vegetables even get the white glove treatment as with easily bruised new potatoes and delicate crookneck squash. They are then placed aboard refitted electric golf carts and transported to the shed for sorting, washing, bunching and packing. Finally, they are packed in either paper-lined wooden crates or the new recyclable fiberboard box from Newark Industries. Both provide good protection during shipment and are recyclable as well. 

“We believe that caring people’s eyes and hands are the paramount tools of quality production,” said Tom and Denesse. “We marvel that 40 families besides our own are supported year-round by the production of our 75 acres. Please take pride that your purchase of our produce at fair prices sustains a community of people who appreciate the opportunity to serve you and the land.”

The family includes three children. Liz is in her mid-20s and an optician in the Bay Area. Patrick is 18, an avid historian and baseball fanatic. Mike is 14, equally delighted to have a fishing pole or an adventure story in his hand.

SunRidge Farms

In contrast to multi-national companies that “seem to be faceless engines of enterprise,” says the SunRidge Farms Web site, “SunRidge Farms remains a family business. Because we are a family run business; quality and integrity are the cornerstones of our commitment to supplying the very best bulk and packaged organic and natural foods to the marketplace.”

Origin of SunRidge Farms

Mort Cohen, a UC Berkeley graduate in ecology, is the owner and founder of SunRidge Farms.  He brought his interest in organic farming and holistic health to Santa Cruz, worked at a local natural foods retailers and in 1977, started SunRidge Farms, an offering of exclusive and unique certified organic/natural bulk products for natural foods retailers and wholesalers nationwide.

What started as a small business run out of a garage evolved into one of the premier companies in the natural foods industry. One of the keys to SunRidge success has been the dedication by family members to help insure that quality and excellence go into every product.

Philosophy and Practice

SunRidge’s mission statement is to provide the healthiest products to customers by producing foods without highly processed or refined ingredients. The company’s  goal is “to offer ecologically respectful, highest quality and optimally fresh foods and services to the community at reasonable cost, and, create a winning link between consumers, retail stores, farmers, and suppliers,” says Ron Coleman, western regional sales manager.

SunRidge Farms is a true innovator in organic and natural bulk and packaged trail mixes, dried fruits, confections and snack blends. The company’s commitment to natural ingredient development brings an array of flavors without the use of unhealthy refined sugars, hydrogenated oils, artificial colorings or preservatives.  They intend to continue to innovate to bring more and more healthy alternatives to the table.

SunRidge Farms’ natural and organic products embrace contemporary concerns about farming practices, manufacturing processes, freshness, packaging, proper nutrition, and respect for our bodies and the earth. SunRidge Farms products contain natural flavors and colors, real vanilla, and never titanium dioxide (an artificial whitening agent). No hydrogenated oils are used. Sweeteners exclusively used are: honey, maple syrup, malt, and organic or unbleached evaporated cane juice.                 

Product categories are: dried fruits, nuts and seeds, snack mixes and candies and confections. The company has experienced outstanding growth and is moving to a new 11-acre facility in Watsonville, CA. SunRidge Farms is now the leading brand in natural and organic snacks and candies: The company produces eight of 10 of the top-selling snack mixes, including the top seller, Hit the Trail Mix.

SunRidge Farms has won the American Culinary Institute Best Taste Award Gold Medal for several of its mixes, candies and confections including items SNFC offers: Organic Japanese Rice Crackers and Organic Deluxe Trail Mix.

The company employs over 200 people. Special employee programs are a pension program and matching 401(k) contributions.

SunRidge Farms feels that it is essential to contribute to the preservation of ecological diversity, wildlife, and natural terrain, and is one of the first companies to do so. Their support includes substantial donations toward the successful resolution of environmental, social, food-related, and world hunger issues. This year the company has donated to more than 50 organizations.

Products at SNFC                 

“We have been carrying SunRidge products for over 10 years.” says Lori Friedli, grocery merchandiser. “ Sales are great!” SNFC carries a wide assortment of these unique products: Organic Deluxe Trail Mix, Organic Japanese Rice Crackers, Organic Dark Chocolate Almonds, Organic Yogurt Covered Almonds, Raisins, Pretzels, and Organic Chocolate Pecan Caramels.

Other SunRidge Farms products offered at SNFC:  organic granolas, including the top-selling Raspberry Crunch Granola, and packaged SunRidge: organic dried fruit, including  dates, papaya, Thompson raisins, banana chips, and pitted prunes; and organic package mixes such as organic cranberry harvest and wild ginger harvest.  These products are featured in both stores. According to Lori, the best-selling bulk items are raspberry crunch granola, organic dark chocolate almonds, and sesame sticks.

Lori is so impressed with these products that she buys them herself: “The quality of their products and the “mix” that they create in their granolas, trail mixes and nuts are truly unique and of the highest quality. I personally buy their products and love them. I’m impressed most by the quality of their products and they support us with demos and lots of free product for our special events.”

Redwood Hill Farm & Creamery

“For over 30 years, Redwood Hill Farm has been committed to producing the best-tasting and least-processed goat milk products available anywhere. As a family farm in Sonoma County, we use a natural approach to animal husbandry to handcraft award-winning goat milk cheese and delicious goat milk yogurt,” exclaims the Redwood Hill Farm's Web site.

Goats are relatively small animals, and the amount of milk they produce is small compared to that of cows or even sheep. However, in recent years this somewhat limited supply has attracted an enthusiastic following. Goat milk is easily digestible by the lactose-intolerant, and it contains more calcium than cow’s milk.

Origins of Redwood Hill Farm

Owner Jennifer Lynn Bice has always had an affinity toward goats. In 1968, Jennifer’s parents began their goat dairy in Sebastopol, California, to provide fresh goat milk to the public.  As the eldest of 10 children, Jennifer was an integral part of this family business.

Says Jennifer, “We love the goats. They are like dogs in personality. We learn their names and they can do tricks besides being great companions.”

Ten years later Jennifer assumed ownership of Redwood Hill Farm with her late husband and began to expand the business by increasing the diversity of products (goat milk yogurt and cheese products were added to raw milk) and by developing their goat-breeding program. These improvements positioned Redwood Hill Farm at the forefront of the industry.

Philosophy and Practice

The company’s mission, says Jennifer, is “… to produce delicious and healthful goat milk products for consumers… while providing an enjoyable working environment for employees and a good life for the goats.”

Redwood does not believe in the use of genetically modified or engineered organisms without further research on their effects. The company uses a vegetable/microbial enzyme in making cheese.

Although the number of products has increased over the years, the business is still a family farm. “Our biggest change,” says Jennifer, “is that we have a new creamery where we produce our yogurt and cheese.” 

Redwood is unique because they raise their own purebred, award-winning dairy goats and in the variety of products they offer. Redwood makes goat milk yogurt in plain, vanilla, apricot-mango, strawberry and blueberry. Their goat milk cheeses include fresh chevre in plain, peppercorn, and garlic chive; cheddar and smoked cheddar (currently unavailable in retail stores); three French-style, rind-ripened cheeses: Camellia, Bucheret, and Crottin; and raw goat milk feta.

The top-selling products are plain yogurt, garlic-chive chevre, and the Camellia. New products that shoppers can look for later this year include new cheeses (raw milk, aged, naturally rinded) and a new yogurt flavor (cranberry orange). 

Redwood’s rapid growth in sales, usually 25-30% per year, makes it difficult for them to keep up with the necessary supply of milk for their products. The company has 20 employees. Some workers are foreign work-exchange trainees, agricultural students from other countries.

Jennifer is a board member of the American Cheese Society. Among other causes, she supports a local group called GE Free Sonoma County in a ballot measure to prohibit genetically engineered products from being used or grown in Sonoma County. Redwood gives talks, lectures and farm tours. “If [you] would like to come for a tour of the creamery, visit the farm and meet the goats, give us a call, (707) 823-8250, and we will mail a tour brochure.”

Redwood Hill Products at SNFC

SNFC has carried Redwood products for many years. Says Lori Friedli, grocery merchandiser, “We carry their Grottin, Goat Milk Feta, Camellia, Garlic Chive Chevre and plain Chevre. We carried their raw goat cheddar and their raw goat smoked cheddar when they were available. We carry the entire line of their goat milk yogurt.”

Lori is totally positive about Redwood: “ I love this family. They put a lot of love and hard work into producing some of the best goat products I have ever had.”  And she loves the cheeses, her favorite being Camellia, which she highly recommends.

Lolonis Family Vineyards

One winery that we are proud to represent is Lolonis Family Vineyards located in the Redwood Valley (Mendocino County). Growing grapes since 1926, the family began to apply concerted organic techniques in the 1950s. Ladybugs and cover crops were chosen over chemicals to keep pests at bay while enriching the soil with nutrients. To this day, ladybugs remain an instrumental part of the Lolonis tradition and have inspired wines such as the tasty Ladybug Red.

In 1982, the Lolonis Family began producing wines under their own label, Lolonis Vineyards. I recently had the opportunity to taste the latest vintages with the visionary Petros Lolonis and can say that he is as charming as his wine.

I am proud to have several of his wines on our shelf. One of my favorites is the 2003 Fume Blanc. With flavors of sweet pear and green apple, it is crisp, refreshing and a perfect way to beat the summer heat. Also recommended is their 2002 Cabernet Sauvignon, which boasts flavors of black raspberry, plum and cherries.

Ceàgo Vinegarden

Another winery that I am very excited about is Ceàgo Vinegarden, also in Mendocino County. Jim Fetzer (of Fetzer Winery) wanting to go back to his roots, abandoned his highly successful, large-scale wine business. Refocusing his efforts using organic and biodynamic techniques, he concentrated on hand-crafted, low-production wines. Composting, biodynamic preparations, cover crops, sheep and chickens are all techniques of their holistic approach to the land .

We will be offering the 2003 Ceàgo Sauvignon Blanc in addition to whatever else we are able to procure for you. I am a huge fan of this wine. Also recommended is their 2001 Ceàgo Cabernet Sauvignon which offers great complexity, big fruit and finishes with silky, well-integrated tannins.

Pedrozo Dairy & Cheese Company

Also making an impact in northern California is a family-run dairy and cheese-making facility known as Pedrozo Dairy & Cheese Company found in Orland, California. Pedrozo Northern Gold is a cheese made with love. The Northern Gold is made with milk from Jersey and Holstein cattle that graze on certified organic pastures. The milk goes straight to the cheese vat to start making the Northern Gold, making this cheese a farmstead cheese. (A farmstead cheese is made on the same farm as the milk, giving them complete quality control of the milk that goes into the cheese. The Northern Gold is a Gouda-style cheese that is taken from a traditional Dutch recipe. It starts out earthy and grassy then finishes with a little acidic kick of creamy smooth goodness. I really like what this family has to offer.

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