http://www.ediblemarinandwinecountry.com/

Edible Marin & Wine Country, Mill Valley, CA (2025)

07/29/2025

If you’ve ever watched one of ’s IG stories, you’ve likely seen rancher Loren Poncia, a few well-trained dogs, and a whole lot of green pasture. But behind those animated ranch tours lies something powerful: a masterclass in regenerative agriculture.

From spreading compost that sequesters carbon for years…
To using a no-till drill to seed deep-rooted perennials like ryegrass and clover…
To rotating cattle to mimic nature’s own rhythms…
👉 This is farming that works with the Earth, not against it.

And in a world where climate change isn’t slowing down, Poncia and other North Bay ranchers are leading the charge, combining ancient wisdom with new tech—from robotic chicken tractors 🐓🤖 to EV farm vehicles 🔋🚜.

Read about Loren Poncia’s innovative farming practices along with the cutting-edge farming and ranching methods of other West Marin and Sonoma farmers like Morgan Giammona of , Joe Pozzi of Pozzi Ranch, Steve and Joe Dutton of Dutton Ranch and of Straus Family Creamery in the Summer issue of Edible Marin & Wine Country magazine.

“These North Bay farmers and ranchers have established themselves of some of the most agile, adaptive and daring actors in agriculture, creating new models as they foreign partnerships and integrate technologies into their pregnancies to offset climate change and increase climate resilience,” writes Kirsten Jones Neff . For the article, see the link in bio or visit: ediblemarinandwinecountry.com/eat/farms/innovation-in-agriculture-north-bay-regenerative-farmers-discover-new-paths-to-climate-resilience/

07/11/2025

Watermelon granita is the antidote when the weather gets HOT! ☀️Find the recipe and more ideas for summer melon with the link.in bio and on our website.

Fantastic Recipes: Hannah Rahill of
Lovely photography:

07/10/2025

Guerneville has to be the undisputed glamping hotspot of the North Bay. With , , and now the super chic add it to the mix, the chill Russian River town has much to recommend itself. Each one of the properties has a different set of enticements— from spa treatments and sound baths to roasted marshmallows and poolside dining.

Read the story by our favorite outdoorswoman in our Summer issue. See the story link in our bio.🏕️
guernevilla

07/03/2025

Napa-based sets up a grazing spread like no other. They work with local boutique bakers, cheesemakers, organic farmers, and florists to craft elegant grazing tables and boards that become the delicious focal point of any gathering.

06/27/2025

When the Michelin Guide hosted their star ceremony this week, Chef Ari Wasser’s Glen Ellen Star landed exactly where the beloved restaurant is most comfortable—with its 12th annual Michelin Bib Gourmand award.

The Bib Gourmand celebrates restaurants that offer exceptional food at a great value and reflects the restaurant’s commitment to honest cooking, seasonal ingredients and warm thoughtful hospitality.

Chef Ari’s new Kenwood restaurant Stella, which opened last month, promises a similar focus on fresh seasonal ingredients prepared simply, expertly and authentically on the plate.

Read about Ari’s journey as a chef, his focus on freshness and seasonality, and the team behind the magic in our summer issue. Link in bio.

Photographs:

06/17/2025

These early summer months see the harvest of thousands of anchovies from the San Francisco Bay. The whales are the first ones to come in for the feast, their mouths open wide as they scoop up the tiny silvery swimmers underneath the Golden Gate. Our bay fishermen are next in line, netting their plentiful catch to sell at the wharfs in San Francisco.

Foraging expert Maria Finn of .fungi.adventures writes about our bay anchovies in the summer issue of Edible Marin & Wine Country. The fish she calls “a silver-scaled smorgasbord” for sea creatures are also surprisingly delicious on our own plates. Fresh from the sea and served panko-crusted and fried or preserved in lemon and salt, anchovies make a special summertime treat. Maria shares her favorite recipes on just how to prepare them.

The tiny silver swimmers need a bit of attention before they’re ready for us to eat. Join Maria at her next session of Anchovy Olympics at Fisherman’s Wharf this Saturday, June 21 to meet the anchovy boats when they come in to the wharf. From then on it’s the “Olympics” part of the day as you get hands-on instruction in how to fillet and preserve the delicious little fish in salt and lemon to take home.

Read the story in our summer issue, illustrated with stunning photography by . Anchovy Olympics photo by . Link to the summer issue is in our bio.

06/14/2025

What a happy coincidence to have the aperitivo story from the summer issue of Edible Marin & Wine Country coincide with Sonoma Spritz Month—a celebration launched by Sonoma Valley Vintners and Growers Alliance to help commemorate Sonoma Valley’s 200th vineyard harvest this year.

Our region’s artisanal aperitif producers are at the heart of our article and you’ll find spritz and low abv cocktail recipes from aperitif and vermouth greats like , , and .

Check out the recipes with the link in our bio and make sure to read the full story in our summer issue.

Story:
Photography:

05/24/2025

Spring sorrel syrup makes for a super summertime sip. Chef and herb expert Nissa Pierson of My Herbal Roots shares some of her favorite recipes for spring’s herb shoots in our spring issue. Her fresh herb salt and spring osso buco are superb. Nissa’s sorrel syrup is what we will be mixing with tonic and sparkling water and into cocktails until the tender spring shoot is replaced by sturdier greens this summer. The recipe for fresh sorrel syrup (and all of Nissa’s springtime recipes) can be found in our digital issue. (Link in bio.) The beautiful images of bring Nissa’s vibrant recipes to life.

05/21/2025

Stefani Bittner, garden writer and owner of , approaches edible garden design with a thoughtful and studied perspective. She favors seasonal flowers and pollen sources for pollinators as well as perennial edibles that can be counted on to produce year after year.

At Cornerstone in Sonoma, Homestead utilized sturdy metal arches from to trellis tomatoes partnered with purple basil, creating a magical and verdant path to a perfect, wood-framed greenhouse. And in the Napa Valley, Homestead filled massive rusted metal beds with a variety of herbs, vegetables and flowers that treat guests to a wonderfully aromatic welcome while offering winery chefs the ultimate selection of produce for tasting menus.

Read about Stefani’s approach to edible garden design in our spring issue. Link to the digital issue is in our bio.

Story by Kier Holmes
Photographs courtesy:
The Prisoner Wine Company

05/08/2025

Every artisan finds different ways to explore their art form. For Candice Koseba of it all begins with bees and with honey. Candice turns each year’s honey crush into salves, serums and body scrubs, wax honey pots, candles and more. A graduate of the California School of Herbal studies and a lifelong maker, she takes a studied approach to her craft, drawing from the properties of the herbs and flowers (such as hibiscus, rose hip, chickweed and mugwort) that she adds to her creations.

Look for Candice’s products on her website at Sonomacountybeecompany.com or in store just off the Healdsburg Plaza.

Read her story by Christina Mueller with stunning photographs by in thenspring issue of Edible Marin and Wine Country magazine. Link to the digital issue in our bio.

04/28/2025

Christian Douglas , the Marin-based landscape designer and newly minted author, dazzles us with some of the inspired and wonderfully creative culinary gardens from his book, The Food Forward Garden.

Read about his approach to culinary landscaping with some thoughts to consider when crafting your own kitchen garden at home.

Read the story by Kier Holmes in the spring issue of Edible Marin & Wine Country magazine. Stunning photography by Sasha Gulish.

04/25/2025

⭐️🎶 GIVEAWAY 🎶⭐️
The Fourth Annual Half Moon Bay Wine & Jazz Festival returns to historic Main Street, featuring tastings from 50 California wineries, live jazz curated by Marcus Shelby, and delicious local cuisine. Sip your way through top varietals from regions like Napa, Sonoma, Paso Robles, and more, while enjoying performances from renowned artists including Tiffany Austin, Larry Vuckovich with Jamie Davis, and Sundra Manning featuring Ashling Cole.

Get two free tickets to the Main Event on Saturday, May 10 from 12-5 pm.
To enter:
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🥁Tag the friend you’d like to bring

Beyond the music and wine, the festival boasts a vibrant atmosphere with craft beer and cider, food trucks, and Main Street performances all day long.

Learn more at hmbwineandjazzfest.com! This event is proudly presented by the Half Moon Bay Downtown Association with support from dozens of sponsors and local partners—come celebrate community, culture, and coastal charm!

Edible Marin & Wine Country

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