Publisher’s Note

The first step in trying something new is a little kernel of interest—a persistent tug on your thoughts, a spark of inspiration that makes you want to drop everything else and delve into a topic that’s captured your imagination. It’s like following a tempting scent through a warren of streets and alleys in search of the bakery creating it. The itch to hunt down the source is hard to resist.  

I get that feeling when I’m learning about birds, wood working, and yes, local food. The anticipation of exploring a new subject or starting a new project evokes a giddy kind of joy, perhaps because stepping into the unknown requires some vulnerability, or maybe because it can include adventure, play, and creativity. 

Perhaps it’s the crisp snap in the air or the understanding that there’s a dwindling number of months left in the year, but fall is the time when that inspiration can easily turn into action. Curiosity combined with initiative can transform a fleeting interest into action and next steps. This is what happened to Jesse Stenberg, who not only began baking his own unique style of long-fermented breads, but took the time to study and perfect his skills before opening Hard Head Bread (p13) in Fort Bragg. 

Learning is a critical component when embarking on a new project. Fall is the season when students return to the classroom, ideally hungry for the challenge of absorbing fresh knowledge. It was a different hunger—one of a growing young person who loves food!—that led Mendocino High School student Phannarai to move out of their comfort zone and into the culinary classroom (p9). Over in Anderson Valley, high school seniors Sammy and Mariana embarked on their own culinary adventures through a pair of internships at The Boonville Hotel and Offspring (p39).  

Of course, you don’t have to be a student to embrace learning. Sarah Wuethrich of Maggy Hawk Wines considers her winemaking career to be a “lifelong learning process,” leading her to explore new farming methods to increase the sustainability of the vineyards (p36). And Rosemary Campiformio jumped into the unknown the day the St. Orres chef walked out (p6). Entirely self-taught, Rosemary took over the kitchen and remains the executive chef to this day—a lucky thing for anyone with functioning tastebuds fortunate enough to dine there! 

As our days grow cooler and shorter, I’d be interested to know what kernels of interest are pulling at your attention. Perhaps you want to take advantage of composting recommendations from master gardener Matt Drewno and get serious about building your own soil (p30). Or keep it simple and just try a new recipe, like a seasonally appropriate Apple Crisp from farmer Darshawn Mayginnes of Shamaz Farm (p16), who grows fruit with his daughter Ambrosia. We have gathered a bounty of articles that will pique your interest and entice you to learn more. Let’s roll up our sleeves, embrace this season, and follow where our curiosity leads us. 

Holly Madrigal

Co-Publisher & Managing Editor