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.

 

A Taste of Paso

805 Living September 2020, A Taste of Paso, story by Leslie Dinaberg.

805 Living September 2020, A Taste of Paso, story by Leslie Dinaberg.

A new 16,000-square-foot, mixed-use complex, Paso Market Walk (pasomarketwalk.com), continues the foodiecentric development of downtown Paso Robles. “Paso Robles was ready for a public market housing various food purveyors to provide another destination for visitors,” says developer and proprietor Debby Mann.

Some of the merchants included are Gather Urban Agriculture nursery, Montello Olive Oil & Balsamic Vinegar Tasting Room, Hog Canyon Brewing Company, Just Baked Cake Studio & Bakery, and a host of restaurants. At Finca, the owners of Napa’s La Taquiza serve their traditional Mexican fare, while Momotaro Ramen showcases the popular Japanese noodles. Third Degree Grill dishes up American comfort food with flair. Paso Robles Wine Merchant, a wine shop, bar, and kitchen, turns out menu specials like grilled cheese, fresh oysters, and locally made organic pasta dishes. And coming in late fall, In Bloom will offer fresh California cuisine from a pedigreed restaurant team with operations in Chicago and Southern California.

Book a stay at one of six rooms and suites on-site at The Lofts to immerse yourself in this epicurean marketplace.

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.

 

Grazing to Go

805 Living September 2020, Grazing to Go, story by Leslie Dinaberg.

805 Living September 2020, Grazing to Go, story by Leslie Dinaberg.

“Cheese was the hero we all needed,” jokes one of Crystal Paterson’s Moorpark neighbors. Paterson’s new grazing box-to-go business, Love and Fromage (loveandfromage.com), is a great example of how culinary creativity has flourished in the days of COVID-19.

“Before COVID, I hosted parties at my house and would always make charcuterie grazing boards—the bigger the better,” says Paterson about her inspiration for the business. “I was always searching out new cheeses and ways to display and pair the cured meats and accoutrements.”

The curated boxes, which feature a new theme every week and are growing in popularity via word-of-mouth have fed participants on boating trips and date nights and at beach picnics, 50th anniversary celebrations, and driveway birthday parties.

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.

 

Providing Healthy Food for Healthier Lives

Healthy Food, from Santa Barbara Independent, Active Aging Special Section, July 30, 2020.

Providing Healthy Food for Healthier Lives, from Santa Barbara Independent, Active Aging Special Section, July 30, 2020.

We’ve heard a lot about the vulnerable senior population during the COVID-19 pandemic. But even prior to that, a study by the UCLA Center for Health Policy Research found that in California, one in five adults over the age of 65 lives in “an economic no-man’s land, unable to afford basic needs but often ineligible for government assistance.”

Santa Barbara’s Community Action Commission (cacsb.org) is attacking this challenge head-on.

“CAC’s Senior Nutrition program provides a daily nutritious meal to this vulnerable population in Santa Barbara County, where the need is compounded by the area’s high cost of living, primarily due to a lack of affordable housing,” said CEO Patricia Keelean. She explained that these “invisible poor” receive inadequate social security to cover their basic needs and yet do not qualify for government safety-net programs, such as SSI and SNAP.

“The low-income seniors that we serve are being squeezed financially, forced to choose between housing, medicine, and food,” she explained. “Because they can’t afford all three, a healthy meal usually becomes their lowest priority. This was the status for the past few years—and then along comes COVID-19 and the shelter-in-place directive! So there is a lot of work to do now.”

The countywide program is free, with no qualififications or proof of age, income, or citizenship required. Participants simply sign up for either the home-delivery option or to eat with others at community centers, though those are currently to-go meals because of COVID-19.

“Many of the regular guests to community sites changed to home delivery once the lockdown occurred,” said Keelean. “But there was still a need to feed people without homes or with an inconsistent address or other delivery issues, so this distribution still goes on, and demand here has also grown.”

Requests have increased during the pandemic more than 50 percent, so the CAC now provides meals to more than 700 seniors on a daily basis. When the CAC put out a call for volunteers to help with increased demand in April, about two dozen contacted the commission, and most were over the age of 55, said development director Linda Rosso. Their first project was organizing personal care packages that were delivered to homebound seniors with one of their daily meals.

“With a robust program of trained volunteers, Senior Nutrition can meet the needs of our growing list of enrollees without incurring the additional expense of paid delivery drivers and on-site meal hosts,” said Rosso, who could always use more help. “Using volunteers as drivers and site hosts, we can put the dollars saved on paid staff back into food procurement.”

That means the CAC can feed even more seniors.

“By expanding the number of drivers and site hosts through volunteerism,” added Rosso, “we can also give more time to individual seniors, supporting socialization and safety checks.”

CAC Senior Nutrition Program: cacsb.org/low-income-assistance/senior-nutrition. To volunteer, call (805) 964-8857 x1105 or email lrosso@cacsb.com.

Active Aging 2020: Our Annual Guide to Senior Life, Seen Through a Pandemic Lens; Santa Barbara Independent, Active Aging Special Section, July 30, 2020.

 

Originally published in the Santa Barbara Independent on July 30, 2020. To view the Active Aging Guide to Senior Life, Seen Through a Pandemic Lens, click here.

Fetching Food for Seniors

805 Living Summer 2020, Fetching Food for Seniors, story by Leslie Dinaberg.

805 Living Summer 2020, Fetching Food for Seniors, story by Leslie Dinaberg.

Stuck at home for the remainder of his junior year at San Marcos High School in Santa Barbara due to the pandemic, Daniel Goldberg felt the urge to help others in some way. He texted a few friends about it, and within a matter of days, Zoomers to Boomers (zoomerstoboomers.com), a free grocery delivery service for the elderly, was born.

Since early March, the program has grown to encompass 29 cities nationally and an affiliate in India.

“With the pandemic, I think there is this universal feeling of helplessness,” says Goldberg, “where everyone is just trying to stay away from people, and you feel like there’s nothing you can do. Just seeing how many people are reaching out and saying, ‘I want to do something similar [to Zoomers to Boomers],’ has been a very welcome surprise.”

Jackie Kaplan, one of more than 100 local volunteers, recently finalized a partnership with The Foodbank of Santa Barbara to deliver hot meals from Chef’s Kitchen to seniors, further cementing Zoomers to Boomers community collaborations.

805 Living Summer 2020, cover art by John Galan.

805 Living Summer 2020, cover art by John Galan.

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

 

Color Them Lattes

805 Living Summer 2020, Color Them Lattes, story by Leslie Dinaberg. Photos by Denisse Salinas.

805 Living Summer 2020, Color Them Lattes, story by Leslie Dinaberg. Photos by Denisse Salinas.

The colorful Moon Mylk Lattes at Hook & Press Donuts (hookandpressdonuts. com) in downtown Santa Barbara are more than just a pretty pour.

“We wanted to offer more than just coffee and doughnuts at Hook & Press, and a line of plant-based, adaptogenic [containing ingredients believed to help the body resist stress] drinks that are healthy, delicious, and colorful was the perfect answer,” says owner John Burnett.

Available hot or iced (perfect for summer), the blends are made with almond, coconut, or oat milk, and their colors come straight from the all natural ingredients.

Flavors include Rose Mylk Latte with rose, almond, and subtle beet notes that go perfectly with fruity doughnuts; Yerba Mate Latte, featuring a slightly grassy taste with a hint of cacao that pairs well with chocolate doughnuts; Matcha Latte, infused with green tea and citrus flavors; and Golden Mylk Latte, a mingling of warm spices that marries well with the cinnamon crumb browned-butter doughnut.

805 Living Summer 2020, cover art by John Galan.

805 Living Summer 2020, cover art by John Galan.

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

 

Unraveling the Kinks in the Local Food Chain to Build and Sustain a Resilient Food System

This story was published on cecsb.org on May 13, 2020.

Like a heat map, the COVID-19 pandemic has drawn attention to areas of strain, places where we need to pay greater attention. One of the most noticeable of these is the food system.

This week, two of the founding members of the Santa Barbara County Food Action Network — Erik Talkin, CEO of Foodbank of Santa Barbara County, and Sigrid Wright, CEO of the Community Environmental Council — sat down with food writer Leslie Dinaberg to discuss how COVID-19 is sending shock waves through a fragile global food system, and why this is a particularly good time to build a healthy, sustainable and decentralized food system. They draw on the guiding framework of an action plan published in 2016 and developed in collaboration with the Santa Barbara Foundation, the Orfalea Foundation, and more than 200 community members.

Leslie Dinaberg: A few years ago when you were developing the Santa Barbara County Food Action Plan, your intention was to “future proof” the local food system, though presumably, you weren’t anticipating that a pandemic would test it so brutally. What are you thinking now?

Sigrid Wright: We’ve had other disasters that have had a ripple effect through the food system, but the COVID 19 pandemic is sending reverberations through the system unlike anything most of us have experienced in our lifetime, in part because it’s global, and in part because it’s both a public health crisis and an economic crisis. This is a good time to be talking about why we want to build a healthy, sustainable and decentralized food system, because the global system has a lot of fragility to it.

Erik Talkin: The food system now is so hyper-organized and so dependent on every little link of the chain from here to China and back, that one break in that chain creates a lot of problems. The Foodbank has seen a 60% decrease in the amount of food that we get donated because grocery stores are selling out of food that would normally be provided to us. At the same time, our donations from the agricultural community, primarily the Santa Maria Valley, are up by 50% from this same month last year.

So that’s an indication that local growers have products available. Obviously they have their own problems with food distribution, as there are no schools or hotels operating, but we have a system in place that has allowed excess food to be effectively used. People are reading in the New York Times and elsewhere about milk being poured away and crops being plowed under, but that’s not happening really significantly in California.

LD: Are there any supply chains that are likely to be disrupted so that you won’t be able to access certain products a few months from now?

ET: Yes, there already have been disruptions in that the supply chain is overheated and unable to respond to requests. The Foodbank spent a quarter of a million dollars a couple of weeks ago on food that we haven’t received yet, because it’s slow in coming and our order is not as big as other orders.

Overall, in theory, there’s enough food in the country, but in terms of specific foods, we are already unable to get everything we would like.

SW: The modern food system is designed for speed and convenience. It’s highly efficient and certain aspects of it are really compacted, particularly around meat processing. From what I’m hearing, I would expect to see shortages of meat within the next few months.

This relates to Santa Barbara County because although we’ve traditionally been a cattle region and still do raise a lot of cattle here, we no longer have processing facilities. The same is true of fisheries. We have access to a good amount of animal protein on the Central Coast, but everything has to be shipped out, processed, and shipped back. That was one of the many issues that surfaced with the Food Action Plan: how do we decentralize some of those processing facilities so they are local?

LD: What have you learned about Santa Barbara’s food resilience in the past couple months that you didn’t anticipate?

SW: On the production side, pretty much every small farmer and fisherman is having to think on their feet and make some drastic adjustments to their business models as people are shopping less at farmers markets, and as schools and restaurants stop their orders. They’re having to go direct-to-consumer, often in inventive ways, whether that be a pop-up farmstand or more community supported agriculture boxes. Managing those new market routes is like picking up a second job: the first one being food production, the second being the delivery and marketing through different channels.

I’m also really concerned for our local restaurants. After the Thomas Fire, many businesses were barely hanging on or were just starting to recover, and now they’ve gotten hit again. We may lose a lot of local capacity, both on the producer end with farmers and fishermen and then on the consumer end with restaurants. That to me is a sadness. I personally am not ready for a future in which I get most of my food from Amazon.

ET: There haven’t been the types of runs and shortages over the last few weeks that theoretically could have happened, but I think we are still at the beginning of this crisis. People are afraid to go out and stand in line to get food. Toward the end of the summer, once the economic impacts have really cut deep — with people who are working but have large debts, and people who are still out of work — we’ll have a huge need for additional food for the community. That food can’t all be produced here, but has to be purchased or donated within the state and nationally.

LD: Is there a government entity to help with that?

ET: There’s a national emergency food program called the Coronavirus Food Assistance Program that is designed to pay local distributors to put together food boxes and make those available to either Foodbanks or to be distributed directly. So we’re having to go out to all of these people and say, “Do you want to be involved in this program? You get paid to provide this food, you get paid to truck it to a particular location.” But it’s a hugely complex 17-page application. Companies like Jordano’s, which is probably our largest local direct food distributor, don’t want to be involved because there’s not enough money in it for them.

The government, in a way, is trying to respond to this issue of food being dumped by offering incentives further down the chain than previous incentives. But there’s not the time or the organization or the planning to make them successful in anything more than the very short term.

SW: The Santa Barbara County Food Action Network, which was spearheaded by CEC and the Foodbank to implement the Food Action Plan, is looking at how we deal with all of this locally. One solution is to create a food hub, so that those who have products have a central vehicle for getting information out about them.

LD: Let’s talk about how this situation is affecting labor. According to the Food Action Plan, the agricultural sector is Santa Barbara County’s primary economic driver, and nearly 20,000 residents work in food and beverage stores or service locations. What are you seeing?

SW: It’s a bitter irony that people who work in the food system — in the fields or grocery stores for example —are deemed as essential workers, and yet they are not being protected as essential workers.

In our region we are really seeing this with farm workers who just don’t have the proper protection and are often having to work shoulder to shoulder. We saw similar inequities in other crises like the Thomas Fire, where it wasn’t until groups like CAUSE and MICOP got involved when farm workers had access to the N-95 masks that everyone else already had. We need the public to strongly advocate for protection for our farm workers, our seasonal workers, our grocery workers, so that they have safe conditions.

ET: It should be a requirement for the employers to do that. Even at the Foodbank — we have very stringent rules and we’ve been wearing masks and gloves for weeks — people just can’t help congregating together in tiny spaces and I’m constantly chasing away people. (Laughs) I’ve been doing that for years, but now I have an excuse to break up the party.

LD: What are you seeing at the home level? Food waste is certainly top of mind right now because no one wants to go out and buy food any more than they have to.

ET: At the most basic level of individuals, people are being forced to reckon with having to provide for their own nutritional health and to sit down and make something to eat, which wasn’t necessarily the case in the past. This may be an opportunity for people to increase food literacy and their understanding about how to take care of themselves and be healthy with food.

SW: We’re clearly seeing a shift in shopping and eating patterns as more people are cooking at home. I know the news media are using the word “hoarding,” but I don’t love that language. What I’m seeing is that people are trying to do a couple weeks of shopping at one time to reduce their exposure. It’s good people are shifting their behavior, but that caused some of the slowdown that Erik referred to.

Again, it’s not that the supply chain has a shortage of food, although there may be some gaps in things that we may not have access to when and how we want it. I think we’ve gotten quite spoiled, frankly, because we’ve built a food system that was designed around getting things fast and conveniently. To really be resilient you need some amount of redundancy and things that are less consolidated.

LD: When you are providing food from the Foodbank, how many days worth of food are people picking up at one time?

ET: We typically give out bags of groceries that are about 30 pounds. We’ve begun to switch to boxes which are slightly bigger, so there’s a variety of dry goods, canned goods, fresh produce, fresh meat, but it’s not your total dietary or meal requirements for that period of time. The food that we provide is supposed to be a supplement to the other food you’re getting. It is possible to go to more than one place if your need is greater.

We see the need for that type of food increasing dramatically and there’s been a real kind of blockage with the USDA food. There’s definitely problems with the emergency food distribution network, as well.

LD: Beyond the critical need for emergency feeding, at this moment is there anything else that stands out from the Food Action Plan?

ET: I think people’s understanding of the need to have more fully developed local networks for both distribution and availability of food is important.

We talked earlier about the need for local processing for seafood and meat, but that’s also a need for agricultural products. For example, if facilities were available we could make spaghetti sauces and other things out of produce before it goes bad. There’s a lot of potential there, but it requires an investor. It may be something we have to think about in more of a tri-county way.

LD: That feels like such a great way to use some of those kitchens that aren’t being used right now.

SW: One of the projects of the Food Action Network was to map out sites that could serve as community kitchens. In good times they might be used to make the value-added products that Erik was talking about. If farmers had a bumper crop of tomatoes, they could hand that off to a caterer to go in for a couple of weeks and make tomato sauce, for example. In bad times like now, community kitchens could be used to help with disaster feeding.

LD: This is obviously an excellent opportunity for us to illustrate the importance of protecting the local food system. What are some things that individuals can do right now?

ET: Continuing to utilize local farmers markets, purchasing from smaller local stores to enable those stores to be able to weather the current situation, and keeping away from chain stores. I think that restaurants will be gradually opening up in a more limited fashion, so just make sure that you’re supporting local restaurants, even with a kind of take out environment that we have at the moment.

SW: At the moment there are still some strengths in the local food system, and there is some scrappiness. We are a community that does seem to care about this kind of stuff.

One of the outcomes of all of this is that people are actually talking about things like the food system, either using that phrase or having a great awareness. Hopefully that will have a positive effect. But protecting the local food system will mean that we will have to step in as individuals and really support it.

ET: Every generation needs something to wake it up a little, so I guess this is it.

Originally published on cecsb.org on May 13, 2020.

Sip Trip: Tri-Cities, Washington

Sip Trip: Tri-Cities, Washington, originally published in Touring & Tasting, spring/summer 2020.

Explore the Heart of Washington Wine Country

A sojourn to the Tri-Cities (Kennewick, Pasco, Richland and West Richland) is an excellent way to savor the heart of Washington Wine Country and experience a winning combination of sun, water and wine. Whether you want to tour wine country, play outdoors, feast on the local culinary bounty or enjoy a wide variety of cultural pursuits, the Tri-Cities has it all!

DAY 1

10 a.m. Start in Benton City with Washington’s hottest AVA, Red Mountain. Encompassing about 4,000 acres of vineyards, Red Mountain provides grapes to over 175 wineries throughout the Pacific Northwest, consistently earning critical acclaim. With 11 on-mountain wineries and tasting rooms to choose from, you’ll enjoy meeting with vintners during this hands-on experience. For an even more intimate exploration of the Red Mountain Trails, ride from winery to winery on horseback or take a horse-drawn  wagon ride. Redmountainava.com | redmountaintrails.com

DAY 2

9 a.m. Get outside and breathe some fresh air along the sparkling Columbia River. There are fun, outdoor recreation activities for everyone, with stand up paddle board yoga, bike rentals, kayaking and more available. greenielife.comnorthwestpaddleboarding.com

11 a.m. Visit Columbia Gardens Wine and Artisan Village in historic downtown Kennewick for an urban tasting experience at their boutique tasting rooms and wine production facilities.

12:30 p.m. Choose from one of the three charming wineries on Tulip Lane in Richland —J. Bookwalter, Barnard Griffin and Tagaris — for cuisine that’s expertly paired with their wines. bookwalterwines.combarnardgriffin.com | tagariswines.com

3:30 p.m. Indulge in a bit more tasting, with a number of excellent wineries to choose from in Richland and Kennewick, including Goose Ridge Estate Vineyard & Winery, Longship Cellars, Badger Mountain Vineyard & Powers Winery, Kitzke Cellars, Farmhand Winery and Market Vineyards. gooseridge.com | longshipcellars.combadgermtnvineyard.comkitzkecellars.com | farmhandwinery.commarketvineyards.com

6 p.m. Revel in a stunning sunset and a gourmet dinner, as well as all of the luxuries of a 96-foot yacht, on a Water2Wine Cruise along the Columbia River. water2winecruises.com

DAY 3

10 a.m. Enjoy the short drive from the urban Tri-Cities to the small, agricultural community of Prosser. Often recognized as the “Birthplace of Washington Wine,” Prosser has a variety of wineries to visit at the Prosser Wine & Food Park. Vintner’s Village has over 12 wineries, as well as the Winemaker’s Loft, a winery incubator that houses a half-dozen wineries and tasting rooms. gotastewine.com/prosservintners-village.php

2 p.m. Don’t miss the Walter Clore Wine and Culinary Center. Named after Washington wine pioneer Dr. Walter Clore, the Clore Center is a unique wine tasting and education destination that showcases Washington wine’s quality and diversity by offering an in-depth taste of each wine region. theclorecenter.org

There are always loads of special events going on in the Tri-Cities, with entertainment for all ages and interests. May’s Cinco de Mayo celebration is a true cultural experience with traditional music, amazing Mexican cuisine, horse dancing and more. June’s Cool Desert Nights takes car-lovers throughout the Tri-Cities. Every July brings the three-day Tri-City Water Follies boat racing tournament. Labor Day weekend is the Tumbleweed Music Festival, with more than 100 talented performers participating in three days of amazing concerts and events, many of which are free. Check out visittri-cities.com/events to stay up-to-date on all of the local happenings.

VisitTri-Cities.com

Originally published in the spring/summer 2020 issue of Touring & Tasting. Click here to read this story and more! TT-SP20.digital