Big Learning on the Littlest Little Farm

Big Learning on the Littlest Little Farm, originally published in Santa Barbara Independent on November 19, 2020.

Big Learning on the Littlest Little Farm, originally published in Santa Barbara Independent on November 19, 2020.

O’Connor Family and AHA! Engage Students on a Hope Ranch Annex Property

Organic farming utilizes the interconnectedness of nature, but an even more bountiful example of community connectedness has sprung to life on the Littlest Little Farm.

Tucked away in the Hope Ranch Annex neighborhood, this dynamic collaboration brings together teens from AHA! to work alongside two facilitators/farming educators to create, maintain, and grow a biodynamic farm. And it all takes place at the home of Laurel and Matt O’Connor, who host the farm in what is literally their backyard, working alongside the team to turn a little less than half an acre of “hard pan dirt” into an impressive urban farm.

Along with revitalizing the land, the Littlest Little Farm has also sparked something special in the teens. “At the beginning of the program, I’ll admit I was reluctant to join because I’m normally not someone who enjoys the outdoors,” said Owen Hubbell, a senior at San Marcos High. “But the amazing facilitators and environment allowed me to enjoy the outdoors more than I ever have before. I was able to learn about the value of nature and the value of taking care of it. Not only that, but I also learned the science of farming, which was very eye-opening to me, because I was never aware of the amount of work that goes
into farming. The feeling of watching something grow and develop, and to do it with a community of people I trust, is a gift I will never forget.”

The Littlest Little Farm, which celebrates its one-year anniversary this month, was indeed inspired by the documentary The Biggest Little Farm. Both Laurel (a clinical therapist) and her friend Jennifer Freed (the cofounder of AHA!’s nonprofit social-emotional education
program) were fans of the film.

“I was having my dream of wanting a farm, and she was trying to figure out how to bring a farming program to the teens,” said Laurel. “It happened really fast. Jennifer is a visionary; she’s amazing. That was in the summer a year ago, and (with support from the Manitou Foundation and other generous donors) we had kids with boots on the ground in early
November.”

Under the guidance of two AHA! alums — Julian Castillo, a clinical therapist, and Stevie
O’Connor, a facilitator (and Laurel and Matt’s daughter) — teens learn about soil nutrition, composting, row planting, amending soil, irrigation installation, worm composting, and noninvasive and chemical-free pest and weed management at the same they’re building social and emotional skills and self-awareness.

“I work with a lot of adolescent boys, and it’s definitely way better to meet outdoors and explore something than just sit there,” said Castillo. “The bigger picture that I like to tell them is that this is a little part of changing the world. The soil can actually sequester carbon. A lot of them have taken home not only plants and produce, but they’re starting
their own little home gardens. So we really think it’s a lot bigger deal, and I think they’re getting that it’s a much bigger thing than just putting stuff in the ground.”

“It’s exciting to see teens get excited about their impact on the planet,” said Stevie. “Also, we’ve harvested a ton in the last couple of months, so the teens are able to take some home and then we donate the extra produce to the Unity Shoppe. It’s great to be able to give that fresh produce back, because we want this to be appreciated.”

“Once we get more volume going, then we can expand to give to other nonprofits,” said Laurel. “So many people are always like, ‘Thank you so much for this,’ and I always feel like I’m the one who should be saying, ‘Thank you.’ I feel so lucky. It’s just a win-win situation. And especially given this time. Things are hard, and this is just such a positive
experience out here every time. It’s just a feel-good place for all of us. And we all come together in a safe way and get in touch with ourselves, with each other, with the soil, just all of it. It’s really amazing.”

SB Independent Cover, Schools of Thought, November 19, 2020.

SB Independent Cover, Schools of Thought, November 19, 2020.

Originally published in the Santa Barbara Independent on November 19, 2020. To read the section as it appeared in print, please click here.

 

Eat For Good: The 805 Living Dishing It Out for Charity Challenge

Take part in a delicious opportunity to help support worthy causes

It’s been quite a year, and the fact that 2020 is drawing to a close seems like reason enough to celebrate by dining at local restaurants in support of some worthy causes.
This issue marks the fifth 805 Living Dishing It Out for Charity challenge, and a great selection of eateries in the region have agreed to participate once again this year.

Each participant has selected a favorite dish or created a special new one for the challenge, and for each and every one sold during the months of November and December, they have pledged to donate $2 to the charity of their choosing. Last year’s challenge raised more than $17,300 for 22 deserving nonprofits. Generous local restaurants have stepped up to the plate once again, even during this unprecedented time when restaurants themselves need support just like the charities they’re supporting.

This spirit of giving is so heartwarming, we hope that you too will be inspired to participate by dining at these community-minded venues.

This year, Acme Hospitality’s (acmehospitality.com) Funk Zone restaurants, Helena Avenue Bakery, The Lark, Loquita, and Lucky Penny have all chosen to support Know Your Rights Camp (knowyourrightscamp.com). “Acme Hospitality’s company ethos is greatly aligned with Know Your Rights Camp,” says spokesman Willie Simpson, adding “the equality and well-being of all employees is what builds a strong business and community. We know there is still much more work to be done in the fight for civil rights and equality for all Americans. We acknowledge our responsibility to be part of the solution. Know Your Rights Camp elevates a new generation of Black and Brown change leaders through education, self-empowerment and mobilization.” Details about the individual restaurants’ involvement follow.

Helena Avenue Bakery
SANTA BARBARA
helenaavenuebakery.com
Chef Isaac Hernandez’s Carpinteria Avocado on Sourdough Toast layers fresh local avocado, Persian cucumber, sunflower seeds, French feta, and sprouts on a toasted slice of Helena Avenue Bakery’s fresh sourdough bread; diners can further elevate the dish with a poached egg. Bakery manager Wyatt Davidson hopes the popular take on avocado toast will be a great selection to boost their donation.

The Lark
SANTA BARBARA
thelarksb.com
Executive chef Jason Paluska’s Hand-Cut Tagliatelle Pasta, made with grilled sweet corn, sungold cherry tomatoes, garlic, serrano chile, shaved bottarga, preserved lemon, and Old Bay–seasoned breadcrumbs, is a hearty fall favorite at The Lark. The popularity of this locally sourced, handmade pasta plate makes it a promising candidate for the charity challenge.

Loquita
SANTA BARBARA
loquitasb.com
For this year’s challenge, Loquita picked executive chef Nikolas Ramirez’s signature Mariscos Paella, featuring locally sourced fish, scallops, octopus, sobrasada (cured
pork sausage), manila clams, squid ink sofrito (a Spanish sauce made from onion, green pepper, and garlic), yuzu, and salmon roe. It was manager Stephanie Perkins who
brought Know Your Rights Camp to Acme’s attention. “I believe it is crucial for the younger generation to know their rights, to truly understand who they are, and to learn they have
the power to change future generations for the better,” she says.

Lucky Penny
SANTA BARBARA
luckypennysb.com
Chef Dante Bogan chose the Margherita Pizza for this year’s challenge, knowing its popularity among patrons getting takeout and eating on Lucky Penny’s new extended patio. A classic that appeals to many diners, including vegetarians, the wood-fired pizza is topped with San Marzano marinara, burrata, cherry tomatoes, and opal basil.

Bell’s
LOS ALAMOS
bellsrestaurant.com
At Bell’s, where the menu is “Franch-inspired” (borrowing from both French and ranch-style cuisines), chef Daisy Ryan’s Egg Salad Sandwich is an iconic selection. “We feel something as simple and satisfying as an egg salad sandwich really speaks to our collaboration with No Kid Hungry (nokidhungry.org), whose mission is to end hunger and poverty,” says Ryan, co-owner of the restaurant with her husband, Gregory Ryan.

Belmond El Encanto
SANTA BARBARA
belmond.com
“While our doors were closed to the public due to the global pandemic, we partnered
with Santa Barbara Bucket Brigade (sbbucketbrigade.org) to make and provide masks for those in need, and we were able to provide hundreds of handmade masks,” says Belmond Encanto spokeswoman Julia Solomon. “We look forward to supporting them in their future endeavors.” To that end, the restaurant chose sous chef Carlos Ramirez’s Seared Wild King Salmon, caught fresh and prepared with herbs, spices, summer squash, shallot confit, and tomato jus, as its featured menu item to benefit the community crisis–response organization.


Bibi Ji
SANTA BARBARA
bibijisb.com
“As a Latino business owner, I’m thrilled to be able to contribute to La Casa de la Raza
(lacasadelaraza.org), an organization that helps educate Latino youth about their culture and build community,” says Bibi Ji co-owner Alejandro Medina. “I am hopeful that one day any of these kids may own a local business themselves and be able to do the same.” The restaurant’s designated dish is Chicken Tikka, which Medina’s business partner Rajat Parr grew up eating at his home in Kolkata, India.

Cello Ristorante & Bar
PASO ROBLES
allegrettoresort.com
Chef de cuisine Ben Drahos opted for Cello’s Certified Black Angus Filet. The oak pit–grilled steak is served in a red wine demi-glace with horseradish mascarpone and seasonal vegetables. The dish will benefit the nonprofit Bailliage de Central Coast Confrérie de la Chaîne des Rôtisseurs (centralcoast.chaineus.org). Currently overseen by Allegretto Vineyard Resort food and beverage manager Thomas Humphrey, the organization supports the development of young chefs and recently raised money for the culinary program at San Luis Obispo’s Cuesta College.

Chulo’s Cafe & Cantina
TEMPLETON
chuloscafecantina.com
“The Huevos Rancheros is our signature dish,” says Chulo’s executive chef Luis Ruiz. It “speaks to our Mexican heritage, and we love sharing our delicious culture with our patrons.” The menu item will support the anti-racism organization R.A.C.E. Matters SLO (racemattersslo.org). “We are so grateful to have a local charity on the ground here in SLO doing the work and fighting the fight for equality and justice for people of all colors, religions, histories, and sexual orientations,” he says. “We love to support them in any way we can.”

Finney’s Crafthouse
WESTLAKE VILLAGE, VENTURA,
SANTA BARBARA, SAN LUIS OBISPO
finneyscrafthouse.com
“My family has supported this amazing charity Support for the Kids (supportforthekids.org) for many years,” says Finney’s owner Greg Finefrock. Dedicated to providing educational enrichment and comprehensive services to underprivileged and foster children and their families in Ventura County, the organization provides essentials like food, clothing, and school supplies. For this year’s challenge, Finefrock has selected a new menu item: executive chef Eric Bosrau’s Bison Burger, made with bison sourced from Flocchini Family Ranch in Wyoming.

Goat Tree at Hotel Californian
SANTA BARBARA
goattreecafe.com
“In the wake of the current pandemic, it has become more important than ever to feature whole-animal butchery,” says Goat Tree executive chef Travis Watson. “The Braised Oxtail Tagliatelle features an often-overlooked cut of beef in a dish that nurtures the soul as we welcome the cooler seasons.” The pasta entrée is earmarked to support the Dream Foundation (dreamfoundation.org), which helps realize the dreams of terminally ill adults
and provides emotional support to them and their families.

Lido Restaurant & Lounge
PISMO BEACH
thedolphinbay.com
Lido’s picked Crab Cakes, a favorite starter among locals. “Being nestled along the Central Coast and having the privilege to sit and watch the sunset while dining on these tasty morsels is the perfect recipe for a truly breathtaking experience,” says spokeswoman Christina Stieb. “That wouldn’t be possible without our beautiful Pacific Ocean. That’s why we chose the Ocean Conservancy (oceanconservancy.org) as our charity, to protect and conserve the very thing that gives us the main ingredients of the dish and many others.”

Little Calf Creamery
THOUSAND OAKS/WESTLAKE VILLAGE
littlecalfcreamery.com
“We are creating unique spins on a frozen dessert classic just in time for the holidays,” says Little Calf Creamery owner Scott Levin, whose two new treats will support Special Olympics Ventura (sosc.org/ventura), an organization that enriches the lives of nearly 600 athletes who have intellectual disabilities. For the November Mud Pie, a graham cracker crust is filled with Pumpkin Cheesecake ice cream topped with an oatmeal crumble. For the December Mud Pie, an Oreo cookie crust is loaded with peppermint-stick ice cream
sprinkled with crushed peppermint candy.


Los Agaves Restaurant
WESTLAKE VILLAGE, OXNARD, GOLETA, SANTA BARBARA
los-agaves.com
Los Agaves Restaurant’s Land & Sea Molcajete, a hearty stew with steak, chicken, fish, shrimp, pork, and grilled nopal, is the ultimate Mexican comfort food and a cult favorite, especially during the cold season. “We serve you so we can be of service to others,” says owner Carlos Luna. “For every dish sold, Los Agaves will donate $2 to the Santa Barbara Zoo (sbzoo.org) to support and sustain a beloved community treasure that educates so many children, families, and visitors in the region.”

Milk & Honey Tapas
SANTA BARBARA
milknhoneytapas.com
“Burrata is always in season at Milk & Honey, so this is our nod to the cheese we love so much and the earthy flavors of fall,” says chef-owner Alvaro Rojas of the Falling For Burrata plate he designated to support the Organic Soup Kitchen (organicsoupkitchen.org), which produces and delivers soup meals to the elderly and
low-income cancer patients. “ ‘Take your food as your medicine or your medicine will
be your food,’ is a quote that resonates with me, given that my father, grandmother,
and uncle all died of cancer,” says Rojas, who admires the nonprofit’s nutritional
approach to treatment.

Oku Restaurant
SANTA BARBARA
okusantabarbara.com
Oku executive chef Koji Nomura happily created a new dish for this year’s 805 Living
challenge to support the work of CADA (Council on Alcoholism and Drug Abuse; cadasb.org), which provides addiction prevention, education, and treatment services to teens and adults in Santa Barbara County. The 805CADA Roll is as delicious as it is beautiful, says co-owner Tina Takaya. Featuring fresh wild-caught salmon, crispy shrimp tempura, avocado, and cucumber, and a sauce made from fresh shiso leaf, miso, and yuzo, the roll is finished with flying fish roe and served with a side of sriracha aioli. “We enjoyed creating a special sushi roll for an amazing cause,” Takaya says.

Olio Pizzeria
SANTA BARBARA
oliopizzeria.com
“Our Umbra pizza is a signature favorite,” says Alberto Morello, executive chef and co- owner of Olio Pizzeria. “You may need to order an entire pizza just for yourself, it’s so addictive.” Morello selected the dish, which showcases Umbrian black truffles, to support
Teddy Bear Cancer Foundation (teddybearcancerfoundation.org), an organization that provides financial, educational, and emotional support to Santa Barbara, Ventura, and San
Luis Obispo county families with a child who has cancer.

Opal Restaurant & Bar
SANTA BARBARA
opalrestaurantandbar.com
Since they opened Opal Restaurant & Bar 20 years ago, owners Tina Takaya and Richard Yates have been deeply committed to supporting the Arthritis Foundation (arthritis.org) by
participating in and often chairing its Taste of the Town fundraiser, Santa Barbara’s oldest wine and food event. That event could not be held this year, but Takaya and Yates offer their continuing support to the organization that provides assistance to people living with the disabling disorder by taking part in the 805 Living challenge with a riff on a local Opal favorite, the Chicken & Wild Mushroom Chipotle Pasta Charity Special.


Pico Restaurant
LOS ALAMOS
losalamosgeneralstore.com
Earmarking Pico’s donation to the Save the Waves Coalition (savethewaves.org), a nonprofit founded by the restaurant’s co-owner Will Henry to protect surf ecosystems across the globe, executive chef John Wayne Formica designates his Crispy Viet Brussels, made with garden herbs, carrot, red onion, chilis, fried shallot, and coconut-chili-lime agrodolce (sweet-and-sour sauce). The starter manifests the chef’s desire to share his experiences while traveling.

Santo Mezcal
SANTA BARBARA
santomezcalsb.com
Santo Mezcal executive chef Ricardo Garcia picked Enchiladas Verde—two chicken or beef enchiladas topped with special house-made verde sauce and served with rice and pinto beans—to support the Santa Barbara Zoo (sbzoo.org). A cause that’s close to
owner Carlos Luna’s heart, the zoo relies on donations to provide the best possible care for its resident animals and to impart conservation education.

Vina Robles Vineyard & Winery
PASO ROBLES
vinarobles.com/visit/bistro
“Our communities rely now more than ever on the support of food banks for access to wholesome nutrition,” says spokeswoman Catherine Jaeger. “Vina Robles Vineyards & Winery supports the SLO Food Bank (slofoodbank.org) to raise awareness as it works to meet the increased demand in our communities.” Served at the winery’s alfresco bistro, the Vina Robles Burger—made with grass-fed beef and topped with roasted portabella
mushrooms, garlic aioli, arugula, and red onions sautéed in a rosemary-infused reduction of Vina Robles Cabernet Sauvignon and balsamic vinaigrette—is the dish designated for the challenge.

Water’s Edge Restaurant & Bar
VENTURA
watersedgeventura.com
“It’s an ode to our local strawberries,” says Water’s Edge executive chef Alex Montoya of his Straw-Brie Crostini, which he says has “bright and light flavors, each with a different texture for you to enjoy in every bite.” The starter will support Make-A-Wish Tri-Counties (tri-counties.wish.org), because he says, “being able to make a child’s wish come true or to even be a part of that process has always been a dream of mine.”

Wood Ranch
AGOURA HILLS, MOORPARK, CAMARILLO, VENTURA
woodranch.com
The rich, decadent WR Butter Cake is a proven favorite at Wood Ranch. Served with vanilla bean ice cream, fresh raspberries, and raspberry sauce, “it’s popular beyond all our expectations,” says director of culinary development Alejandro Benes. The dessert will benefit Happy Trails Children’s Foundation (happytrails.org), a nonprofit whose mission is to promote the prevention and treatment of child abuse and provide fun activities and support for foster children.

To see more 805 Living Dishing It Out For Charity challenge chefs and dishes, visit 805living.com.

Cover of 805 Living Magazine, November 2020. This story originally appeared in 805 Living Magazine, November 2020. Click here to see the section as it originally appeared in print.

A Cup of Appreciation

Vega Coffee works with rural farmers in Central and South America to produce the coffee it delivers to everyday heros here at home.

Vega Coffee works with rural farmers in Central and South America
to produce the coffee it delivers to everyday heros here at home.

Santa Barbara-based Vega Coffee (vegacoffee.com) is all about connecting people. Working with craft roasteries in Nicaragua and Colombia, cofounders Rob Terenzi, Noushin Ketabi, and Will DeLuca developed a network of seed-to-cup coffee professionals
for their import business, which focused primarily on home deliveries and college customers until the pandemic hit.

When colleges closed due to COVID-19 safety restrictions, the three partners developed the Coffee for Community Heroes Program to offer customers the option to send specially
priced coffee care packages to first responders, healthcare workers, grocery store teams,
mail carriers, and others to whom they wish to express gratitude. “Orders are going to hospitals, fire departments, nursing homes, to all of the everyday heroes who are keeping our communities safe and strong,” says Terenzi.

Employers are even getting in on the act by fueling their work-from-home teams with
special coffee deliveries. 805 Living readers who’d like to try a cup of community for themselves can use the code 805LIVING to receive 20 percent off all Vega Coffee
website purchases.

Cover of 805 Living Magazine, November 2020. This story originally appeared in 805 Living Magazine, November 2020. Click here to see the section as it originally appeared in print.

Pedaling Sourdough

Bread Bike co-owners Mariah Grady and Sam DeNicola
deliver their freshly baked sourdough loaves via bicycle.

One of Sam DeNicola’s goals as the founder of Bread Bike (slobreadbike.com),
a community-supported bread bakery and delivery service based in San Luis
Obispo, is to feed and get to know as many people in the community as possible.
“I really like getting to see the people who are going to eat it,” DeNicola says of his
company’s fresh wares. “Just yesterday when I knocked on a door, two little girls
squealed, ‘Yay, it’s the bread guy!’ ”

Co-owners DeNicola and Mariah Grady bake about 300 loaves a week of 100
percent organic, naturally leavened sourdough bread in various flavors, which
are delivered by bicycle to subscribers’ homes and pick-up locations, including
Whalebird Kombucha and SLO Food Co-op in San Luis Obispo and Etto Pastificio
in Paso Robles. In areas from Santa Barbara to Los Osos, loaves are delivered via
the Blossom Urban Garden community-supported agriculture program.

Cover of 805 Living Magazine, November 2020. This story originally appeared in 805 Living Magazine, November 2020. Click here to see the section as it originally appeared in print.

2020 Best of Santa Barbara

From Santa Barbara Independent, Best Of Issue cover, October 15, 2020.

From Santa Barbara Independent, Best Of Issue cover, October 15, 2020.

I had the honor of writing the Santa Barbara Independent‘s Best of Santa Barbara winners once again this year. It was a huge, fun project, and a little easier the second time around.  Even (or maybe especially) in this weird year, people were so happy to hear from me and so excited to have won! You can read the whole thing by clicking here, or on the PDFs below.

Introduction + Eating 770 10-15-20_Part1

Eating 770 10-15-20_Part2

Eating, Drink, Out & About + Romance 770 10-15-20_Part3

Romance 770 10-15-20_Part4

Romance, Looking Good, Living Well, Sporting Life, Little Creatures, Housing + Driving 770 10-15-20_Part5

Driving + Media 770 10-15-20_Part6

Flavor of the Month: Caramel

Photo © DARINA KOPCOK/STOCKSY UNITED

Photo © DARINA KOPCOK/STOCKSY UNITED

Celebrate National Caramel Month with these luscious, autumn-inspired interpretations of one of fall’s favorite flavors.

What: Handmade from her Great Grandma Edith’s 1930s era recipes, Anne Marquart’s made-to-order caramels, including the buttery, apple cider and cinnamon–spiked bites, available only for a limited time

Where: Online from Paso Robles’ Sugar + Spoon (sugarandspooncaramels.com) and at retail locations in the Paso Robles area

When: Through October

What: Caramel-flavored beers, such as Paso Robles’ Firestone Walker Brewing Company Unfiltered DBA with notes of toffee, caramel, and toasted oak; Carpinteria’s IIsland Brewing Company Avocado Honey Ale with hints of caramel and honey; and Westlake Village’s Figueroa Mountain Brewing Co. Finney’s Irish Red Ale with layers of rich caramel malt flavor

Where: Finney’s Crafthouse (finneyscrafthouse.com) locations in Westlake Village, Santa Barbara, Ventura, and San Luis Obispo

When: Year-round

What: Jessica Foster’s dark chocolate bonbons filled with tangerine caramel or sea salt caramel and pepitas

Where: Online from Jessica Foster Confections (jessicafosterconfections.com) and at multiple retail locations on the Central Coast

When: Through Thanksgiving

What: The Sea salt Zookie, caramel-pretzel ice cream, Nutella, caramel sauce, whipped cream, and cookie crumbles atop a fresh-baked, fish-shaped pastry

Where: Coastal Cone (coastalcone.com) in Ventura Harbor Village

When: Year-round

What: Caramel Apple Popcorn, a colorful combo of caramel popcorn and green-apple-candy flavored popcorn

Where: Popped Fresh (poppedfresh.com) in Agoura Hills

When: Year-round

What: Hot Caramel Sticky Buns, fresh-baked fluffy cinnamon rolls, topped with a rich caramel glaze

Where: Sticky Fingers Baking Company (stickyfingersbakingcompany.com), Ventura

When: Every other Sunday, from 9:30 a.m. until they run out; year-round

805 Living Cover, October 2020. This story originally appeared in 805 Living Magazine, October 2020. Click here to see the section as it originally appeared in print.

Apeel’s Santa Barbara Appeal

Apeel's Megan Opp, photo by Daniel Dreifuss for Santa Barbara Independent.

Apeel’s Megan Opp, photo by Daniel Dreifuss for Santa Barbara Independent.

In a creation story fit for a feel-good film, the food-preservation company Apeel Sciences was founded by UCSB grad student James Rogers when he heard a radio story about global hunger while driving through California’s lush farmlands. He wondered how so many could be so hungry when there was much food around.

Upon learning that the culprit is spoilage, the materials science PhD candidate developed a product—made entirely from natural things in the food we already eat—that slowed down the rotting of various fruits and vegetables. Rogers won UCSB’s New Venture Competition, and the seeds of Apeel quickly began to sprout, funded in part by the Bill & Melinda Gates Foundation due to the promise of fighting malnourishment around the world.

That was around 2012. Fast forward to today, and Apeel, which is headquartered in Goleta and employs nearly 200 “Apeelers,” is growing like crazy, developing products for dozens of produce categories and working with a range of partners, from small organic growers to the world’s largest food brands.

In late August, Apeel, which is currency valued at more than $1 billion, announced a partnership with the largest German retailer that will put Apeel-treated avocados and oranges in more than 11,000 EDEKA and Netto stores.

And they’re just getting started. I spoke with “Chief People Officer” Megan Opp about Apeel’s appeal.

WHY IS EVERYONE SO EXCITED ABOUT YOUR COMPANY? The technology and product are so innovative and world-changing. We are thankful for UCSB for providing a strong pipeline of incredible talent, which of course includes our founders. People have the opportunity to positively change how the world accesses and enjoys fresh produce. What’s exciting is that it all started in this beautiful community of S.B. and has grown very quickly into a global company.

Most of our R&D happens right here at headquarters, but innovations can come from any part of the world. You can be based in Santa Barbara but also have opportunities to travel and work in new places. This is one of the most globally mobile companies I’ve seen, where we’ll give these opportunities as a way of sharing our company values and culture in different locations and also as a way to grow in one’s career and skills and global mindset.

WHAT ARE SOME HIGH AND LOW POINTS OF BEING A BIG EMPLOYER HERE? We’re extremely fortunate to have great access to top tech talent who have chosen to study and live in the Santa Barbara area. We’ve also been able to attract talent from surrounding metro areas, including L.A. and the Bay Area. We always notice an uptick in applications from the East Coast and Midwest during winter months! Like any region for tech talent, Santa Barbara isn’t without its challenges. Santa Barbara’s cost of living and housing availability is one.

WHAT ARE SOME CULTURAL DIFFERENCES IN SANTA BARBARA COMPARED TO OTHER TECH HUBS? Our employees are very philanthropic, connected with nature, and embrace all of the outdoor adventures and amenities this area has to offer.

DOES BEING A HUMANITARIAN-FOCUSED COMPANY LEAD TO A CERTAIN TYPE OF EMPLOYEE? We are a global company that hires talent based not only abilities but the aligned belief in our mission—enabling a world that works with nature; we use food to protect food—and wanting to be part of something that will change the world. We hire and reward people with strong alignment with our values, which include humility and teamwork. We support each other and want to see us all succeed so that Apeel produce will be available throughout the world.

HOW ARE YOU HANDLING HIRING DURING COVID? Food waste is a global crisis, and we are continuing to aggressively staff up to be able to tackle this issue head-on. Even through this challenging time of COVID, we’ve come up with creative ways to create a welcoming virtual environment for candidates and new hires. We always put people first and have created additional programs to support our working parents and caregivers and all of our employees during these challenging times.

We feel so fortunate to be based in the Santa Barbara area with so many benefits within our reach!    apeelsciences.com

Tech Talk Special Issue for Santa Barbara Independent, published October 1, 2020.

Tech Talk Special Issue for Santa Barbara Independent, published October 1, 2020.

 

Tech Talk Special Issue for the Santa Barbara Independent, originally published on October 1, 2020.

To read the issue as it appeared in print, please click here, Tech Talk 768_10_01_20

 

New Foodie Finds

805 Living September 2020, New Foodie Finds, story by Leslie Dinaberg.

805 Living September 2020, New Foodie Finds, story by Leslie Dinaberg.

Recently introduced by Goleta Red Distillery (goletared.com), La Patera Lemon Flavored Vodka is made from 100 percent cane sugar and flavored with organic local lemons. Owner Michael Craig, a history buff, points to the citrus fruit’s longstanding presence in the area.

“The Stowe family were pioneers, some of the first people to grow lemons commercially in California,” says Craig, “and their property [Rancho La Patera and the Stow House, circa 1873, now stewarded by Goleta Valley Historical Society] is literally a mile from the distillery.”

Mony’s (monyssb.com), a buzzy Funk Zone taqueria where there are often long lines out the door, is now making its burritos available at other locations, too. Look for them in Santa Barbara under the Mamacita’s brand at the Santa Barbara Roasting Company cafe, and the Dart Coffee Co. shop, where co- owner Erika Carter says, “We sell out every day.”

“We wanted to offer consumers a made-fresh-daily breakfast option that was as accessible as their must-have morning coffees,” says Carlos Diaz, who runs the catering end of the family business. “Culturally, the name Mamacita can be translated into ‘little mama,’ which in this case is an endearing way to honor my mother and the creator of Mony’s, Mama Mony.”

When it comes to comfort food, there’s nothing quite like a bowl of pasta. Michael Glazer of Santa Barbara’s Mission Rose Pasta Company (missionrosepasta.com) has been making fresh, handmade noodles in various restaurants and pop-ups since 1998. Now he and his wife, Val, have made their first packaged goods available with about eight rotating pasta products as well as creams, butters, and sauces.

Join the pasta club, which offers pasta plus a sauce-of-the-week delivery, or order individual products as an add-on to CSA deliveries from Local Harvest Delivery, The Farm Box Collective, and Plow-to-Porch Organics.

805 Living, September 2020.

805 Living, September 2020.

This story was originally published in the September 2020 issue of 805 Living. Click here to read it as it appeared in print.

 

Local Ingredients at Your Door

805 Living September 2020, Local Ingredients at Your Door, story by Leslie Dinaberg.

805 Living September 2020, Local Ingredients at Your Door, story by Leslie Dinaberg.

For home cooks, there’s nothing better than bringing the farm—or ranch or fishery—right to your door with a CSA delivery. With much of the food earmarked for restaurants going unclaimed, local purveyors have modified their financial models to deliver fresh food to consumers’ homes. With the enormous bounty of the Central Coast available, it may never be a better time to find businesses like these:

Santa Paula–based Prancers Farm (prancersfarm.com) delivers a fresh assortment of staples, including beans, rice, oranges, lemons, potatoes, tomatoes, avocados, strawberries, bananas, onions, and lettuce, with eggs, sweets, sauces, and other items available as add-ons.

Larder Meat Co. (lardermeatco.com) of San Luis Obispo supports small family farms on the Central Coast by delivering monthly options like pasture raised meats, heirloom chicken, heritage pork, and grass-fed and grass-finished beef. Owner and chef Jensen Lorenzen includes a pantry item, seasoning and recipes to make preparation a snap.

Get Hooked Seafood (gethookedseafood.com) is a community-supported fishery that delivers a specific type of seasonal seafood from Santa Barbara fishermen each week. Additional fish and pantry items can be added to orders, which also come with the scoop about who caught the fish and how and where it was caught, as well as cooking tips and recipes.

805 Living, September 2020.

805 Living, September 2020.

This story was originally published in the September 2020 issue of 805 Living. Click here to read it as it appeared in print.

 

Bring Home the Bacon

805 Living September 2020, Bring Home the Bacon, story by Leslie Dinaberg.

805 Living September 2020, Bring Home the Bacon, story by Leslie Dinaberg.

Bacon enthusiasts will be in hog heaven with monthly offerings from High on the Hog Catering (highonthehogcatering.com). Santa Ynez Valley natives and married chefs Brett and Amber Stephen cure and smoke one or two special flavors for in-the-know aficionados.

“Our original flavor was Red Eye, which was a coffee cure,” explains Brett, who learned to make bacon while working at Kevin Costner’s Epiphany restaurant in Santa Barbara in the early 2000s, and mastered his method while working for Jeff Olsson at Industrial Eats and New West Catering in Buellton.

Monthly purchases are optional, but with intriguing flavors like Pumpkin Spice (which Brett says started as a joke but “really was an awesome bacon”), Bourbon-Cocoa-cured, and Jamaican Bacon, who can resist?

805 Living, September 2020.

805 Living, September 2020.

This story was originally published in the September 2020 issue of 805 Living. Click here to read it as it appeared in print.