Snoopy Forever: Celebrating Charles Schulz on the 100th Anniversary of His Birth

Cartoonist Charles M. Schulz in 1978. (AP Photo)

Charlie Brown, Snoopy, and the rest of the gang may be recognized around the world, but to the people of Sonoma County, they are simply our neighbors.

“Peanuts” creator Charles “Sparky” Schulz, who lived and worked in Sonoma County from 1958 until his death in 2000, remains a powerful presence. While the world knows of his comic strips and the animated cartoons they inspired, locals have many ways to mark the Schulz influence in the county—not only by visiting the places he loved, but by remembering a legacy of local philanthropy that carries through to this day.

The spirit of Schulz rings strong in Sonoma County, from the statues of “Peanuts” characters that dot the city of Santa Rosa, to the vintage “Peanuts” comic strips still reprinted daily in our local newspaper. At the Redwood Empire Ice Arena, known as Snoopy’s Home Ice, there is still a “reserved” sign on Schulz’s favorite table in the arena’s Warm Puppy Café coffee shop, where he sat so many mornings. “The ice arena is still a big part of Santa Rosa,” says Schulz’s widow, Jean Schulz, who still lives in Santa Rosa. “It’s a happy place. Sparky said people needed to hang out, whether they were watching their kids skate or just having a cup of coffee.”

But it’s not just the local institutions that bring Sparky’s legacy alive. It’s also that Charlie Brown and the rest of Schulz’s characters remain some of the most iconic in all of American culture—“right up there with the March sisters and Tom Sawyer,” according to author Bruce Handy in The Atlantic magazine. The gang’s small dramas—hitting a baseball, making friends, struggling to impress a first crush—belie profoundly moving observations about the nature of childhood itself, says Handy.

British curator Claire Catterall, in an introduction to an exhibit about the legacy of Schulz’s characters, says the “Peanuts” gang became, for many, an important part of their daily life, a cast of friends accompanying fans on a journey of love, laughter, tears, and fears. “[The comic strips] didn’t offer any answers, only comfort in knowing that we all suffer the same worries and disappointments,” Catterall writes, “and it showed us how these bittersweet moments could form the wellspring of humanity itself.”

A worldwide following

Charles M. Schulz was born Nov. 26, 1922, in Minneapolis and would have turned 100 this year. By the time of his death of colon cancer in Santa Rosa at age 77, he had written and drawn the “Peanuts” comic strip for nearly 50 years. (Perhaps cartoons were in his destiny; Schulz’s lifelong nickname, Sparky, was a reference to a comic his family enjoyed as a child.)

Schulz’s “Peanuts” comic strip debuted in 1950 and over the following decades, it garnered hundreds of millions of readers and spawned some 50 television specials, as well as movies, books, toys—even a Broadway show. At its height, “Peanuts” readership was estimated at around 355 million people. The daily strip was syndicated to over 2,600 newspapers in 75 countries around the world and translated into 21 languages.

Paloma, 6, and Fernando Lopez, 4, of Healdsburg celebrated the 20th anniversary of The Charles M. Schulz Museum Monday, August 15, 2022. (John Burgess/The Press Democrat)
Paloma, 6, and Fernando Lopez, 4, of Healdsburg celebrated the 20th anniversary of The Charles M. Schulz Museum Monday, August 15, 2022. (John Burgess/The Press Democrat)
A circa-1960s image of a young Schulz demonstrating how to draw his most famous character.
A circa-1960s image of a young Schulz demonstrating how to draw his most famous character.

Five years after the comic strip’s debut, Schulz won the first of two awards from the National Cartoonists Society for outstanding cartoonist of the year. He moved to Sonoma County in 1958, and quickly made a home, eventually raising five children here—all of whom attended public schools in the area. (Schulz famously served as PTA president at his kids’ elementary school and wrote the monthly parents’ newsletter.) Local landmarks regularly appeared in Schulz’s work, including Santa Rosa’s Spring Lake Park, Sebastopol’s Pine Crest Elementary School, and the communities of Bodega Bay and Petaluma, to name a few.

Sometimes, Schulz’s friends even made an appearance in print. Harriet Crossland, a friend of Schulz’s from Snoopy’s Home Ice, became the namesake for Woodstock’s tiny bird friend Harriet, a member of the scout troop led by Snoopy. And sweet, philosophical Linus, little brother of often-crabby Lucy, was named after Linus Maurer, the longtime cartoonist for the Sonoma Index-Tribune.

“Peanuts” on display

One of the Schulz family’s greatest gifts to the county is the Charles M. Schulz Museum and Research Center, which opened two decades ago near Schulz’s beloved Santa Rosa ice rink. Over the years, the center has welcomed Peanuts fans from as far away as the Netherlands and Japan, who make the pilgrimage to understand the history behind Schulz’s creations.

“The museum has given depth and richness to the work of Charles Schulz,” says museum director Gina Huntsinger.

Over two decades, the museum has hosted over 350 visiting cartoonists, including Patrick McDonnell, the creator of “Mutts,” Cathy Guisewite of “Cathy,” and Mo Willems, author of “Don’t Let the Pigeon Drive the Bus!” Exhibitions developed by the center travel around the world, and pretty much any schoolchild in the county has experienced the museum’s riches through field trips and other outreach. The museum estimates they reach 12,000 local students each year with their programming.

The Charles M. Schulz Museum and Research Center in Santa Rosa. (Brennan Spark Photography)
The Charles M. Schulz Museum and Research Center in Santa Rosa. (Brennan Spark Photography)
The cartoonist’s studio, now a part of the Charles M. Schulz Museum in Santa Rosa. (Brennan Spark Photography)
The cartoonist’s studio, now a part of the Charles M. Schulz Museum in Santa Rosa. (Brennan Spark Photography)

Current Miss California Catherine Liang, who grew up in Windsor, remembers visiting the museum often as a child. “I was in an after-school art and cartoon program, though I can’t say I was talented at it,” she jokes. “My stick figures struggled.”

Liang particularly remembers the museum’s bedroom wall mural retrieved from a Colorado house Schulz once lived in, a piece which shows early versions of some of his characters. She also loves the mosaic made up of numerous “Peanuts” comic strips, which stands in the museum’s main hall. Schulz’s creations have remained deeply impactful to Liang. “It shows how powerful a storyteller Charles Schulz was,” she says. “His legacy is his personal storytelling.”

Tough guys on the ice

Schulz, who made Snoopy riding atop the Zamboni ice resurfacer a recurring motif in his comic strips, was a lifelong hockey player and fan. Snoopy’s Home Ice was originally conceived by Schulz’s first wife, Joyce Schulz, and opened to the public in northwest Santa Rosa in 1969. “Charles Schulz enjoyed this ice arena so much, and he loved what happened here,” says Tamara Stanley, the arena’s general manager.

Snoopy’s Home Ice became one of the main places where Schulz interacted with other locals on a day-to-day, neighbor-to-neighbor basis. Rick Denniston of Santa Rosa recalls how Schulz hosted high-level skaters, including Olympians Peggy Fleming and Dorothy Hamill, for holiday ice shows each Christmas. In 1999, at one of the holiday previews, Denniston and his wife were surprised to see Schulz get in line right behind the couple. “As the line slowly moved forward … one of his employees, with a shocked look on her face, said, ‘Mr. Schulz, you can just go in!’ He waved her off and continued in line with us and sat next to us for the first half of the show.”

Schulz in action at Snoopy’s Home Ice.
Schulz in action at Snoopy’s Home Ice.

The arena still hosts the annual Snoopy’s Senior World Hockey Tournament and is home to popular youth, adult, and community college teams. Roland Thibault, who coached and played hockey with Schulz, says though Schulz was generally known as a quiet figure in public, he was an aggressive player on the ice. “He was very reserved, but he was very competitive. He wanted to win,” Thibault says. “He was a fairly good skater, and he was tough. You didn’t try to take the puck away from him.”

The connection between Schulz’s real life and the storyline in the “Peanuts” comic strip was ever-present, Thibault later discovered. “He did create a character named after me: Tibo,” he says. “Tibo was cranky. It’s not me. I have no idea why he made me a tough guy—but I was playing hockey, so I guess I was tough.”

Surprising legacies

The ice rink and museum are not the only gifts Schulz and his family have left to the people of Sonoma. Two major gifts to Sonoma State University in Rohnert Park have benefited thousands of students. The Jean and Charles Schulz Information Center, which houses the university’s library and student academic services, opened in 2000 after a $5 million gift from the Schulzes.

The family also created an endowment, which allows the library to keep pace with ongoing changes in technology. It’s a comfortable meeting place for students and faculty, says the library’s dean, Karen G. Schneider. “We have a lot of prints on the wall, and Jeannie Schulz provided the captions,” she says. “And we have a great photo of Sparky on the third floor.”

In 2014, the $9.5 million Schroeder Hall chamber and choral music space opened opposite Weill Hall at Sonoma State’s Green Music Center. The hall is named for the small blonde character who played Beethoven on his toy piano, ignoring bossy Lucy as she talked of marriage. Jean Schulz suggested the name, explaining that her husband had loved classical music.

“It’s no small thing to say [the family’s] philanthropic support allowed the Santa Rosa Symphony to go from a really good local orchestra to a professional regional orchestra that is nationally recognized,” says Alan Silow, the symphony’s president and CEO, noting that the cartoonist also made anonymous donations to support individual concerts. “And even with his passing, Jeannie Schulz and the Schulz Fund have continued his philanthropic legacy,” Silow says.

Jean Schulz at the Charles M. Schulz Museum, in Santa Rosa.
Jean Schulz at the Charles M. Schulz Museum, in Santa Rosa.

But perhaps one of the most tender ongoing legacies of the Schulz family is their relationship with Canine Companions—a relationship befitting a lifelong animal lover and the creator of one of the most memorable canine characters in history. Founded in 1975 and based in Santa Rosa, Canine Companions provides service dogs to those in need and has six campuses across the country. They broke ground earlier this year on a new 32,000-square-foot center in Santa Rosa, which will open next summer.

CEO Paige Mazzoni says the Schulzes first got involved with Canine Companions in the mid-1980s after Sparky saw a demonstration given by a service dog recipient and her canine partner. When asked to join the organization’s board of directors, Sparky declined, but his wife Jean accepted and continues to serve on the board. “A huge part of what the Schulzes have done is bring attention to the concept of service dogs,” Mazzoni says.

Lasting memories

In Sonoma County, Charles Schulz and his family ultimately found a comfortable balance between worldwide fame and being part of a community, say those who knew him. “When Sparky first moved from Sebastopol to Santa Rosa in the early ‘70s, I think a lot of people didn’t know who he was,” says his wife, Jean Schulz. “He wasn’t famous the way a movie star is famous.”

“He liked it here, because he could go places and be a regular person in the community,” explains Gina Huntsinger of the Schulz Museum. “People here let him be.”

In later years, Schulz got more notice from the locals, says Jean. On his walks around the Coddingtown area, near the arena and his studio, passing drivers would hail him.

There is no question that Charles Schulz is still remembered as Sonoma’s most wellknown resident. Even the airport is named for him. “I think there’s a heck of a lot of people who miss him,” says Thibault, Schulz’s onetime hockey pal. “He was a genius.”

And they don’t intend to forget him, his work, or the local landmarks he left behind. This is an important time for Sonoma County and its many Schulz fans. Catherine Liang, the current Miss California, expresses the love of an entire community as she reflects on the cartoonist’s long life: “It’s monumental that we get to celebrate 100 years of Charles Schulz.”

Caroling with Snoopy and the Gang

Over the years, Schulz’s beloved “Peanuts” gang has appeared in nearly 50 animated TV specials, including the first, “A Charlie Brown Christmas.” The 23-minute show has become a cherished holiday tradition for generations of viewers since its debut, amid modest expectations, in December of 1965. “My whole family can recite every line,” says super-fan Candace Hackett Shively, an artist and retired teacher.

Shively holds a rare connection to the production. In the fall of 1965, when she was 12 years old, Shively and other members of her youth church choir in San Rafael were invited to sing on the show’s hurriedly recorded music soundtrack. Here’s what she remembers of that whirlwind adventure.

– Chris Smith

Candace Shively in 1965.
Candace Shively in 1965.
A call for volunteers

“It was just part of my childhood to sing in the junior choir at St. Paul’s Episcopal Church. At practice one Saturday morning, our director, Barry Mineah, asked if anyone would volunteer to do something for the choir, but he did not say what. We who volunteered eventually were told we were going to be recorded. Barry took us on a Monday afternoon to South San Francisco, to Fantasy Records. There were about eight of us who went on that first trip.”

The work at hand

“They gave us the lyrics to ‘Christmas Time is Here,’ and we practiced it. Later, we were accompanied by (famous jazz pianist and composer) Vince Guaraldi and his trio. I think we would have been terrified if we hadn’t performed with him before. He’d had us as part of a jazz Mass at Grace Cathedral in 1963. The trio skateboarded with us during the choir breaks.”

The sound of laughter

“I think I went to South San Francisco for two of the three recording sessions. We also sang ‘Hark! The Herald Angels Sing.’ And they recorded us laughing, making crowd noises. We had no image of what the TV show was going to look like—there had never been an animated Christmas special.

It was late when we finished up that first Monday night. We all had to go to school the next morning. At the end of the night, (show producer) Lee Mendelson handed Barry a $20 bill and said, ‘Take them all for ice cream.’ I was most excited to see a $20 bill!”

Showtime

“At last, it was the night of the airing. We didn’t have a color TV, so I saw it in black-and-white. It was over so fast! I could hear myself for sure.

I would have done it for free, but we were paid $5 per session. That was a lot of money then. I bought Christmas presents for my family, at Woolworths in San Rafael.

I became an elementary school teacher and every year, I would play ‘A Charlie Brown Christmas’ for my students on the day before Christmas break. I’d tell them, ‘Volunteer for something. You never know what will happen!’”

Sakiko Yazawa, left, and Chisa Tatsumi, tourists from Japan, pose as their friend, Yuka Shimada, takes their photo with Charlie Brown at the Redwood Empire Ice Arena in Santa Rosa, on Wednesday, November 4, 2015. (BETH SCHLANKER/ The Press Democrat)
Sakiko Yazawa, left, and Chisa Tatsumi, tourists from Japan, pose as their friend, Yuka Shimada, takes their photo with Charlie Brown at the Redwood Empire Ice Arena in Santa Rosa. (Beth Schlanker/The Press Democrat)

Centennial Celebrations

A series of special events at the Charles M. Schulz Museum in Santa Rosa lead up to Schulz’s 100th birthday weekend in late November. “The Spark of Schulz: A Centennial Celebration,” an exhibit tracing the impact of his work on modern cartooning, continues through March. And a new book, “Charles M. Schulz: The Art and Life of the Peanuts Creator in 100 Objects,” co-written by museum curator Benjamin Clark, was released earlier this year.

On Schulz’s actual birthday, November 26, the museum will host a daylong celebration with cake for all, live cartooning events, and other special performances. Also on November 26, Snoopy’s Home Ice will host a fundraiser to benefit cancer research and a special ice show, “Sparky’s Ice Spectacular,” hosted by Olympic skater Scott Hamilton.

Charles M.Schulz Museum, 2301 Hardies Lane, Santa Rosa. 707-579-4452, schulzmuseum.org

Redwood Empire Ice Arena (Snoopy’s Home Ice), 1667 W. Steele Lane, Santa Rosa. 707-546-7147, snoopyshomeice.com

Family Behind Petaluma Duck Farm Pivots, Turns New Vision Into Cookbook

Sonoma County Poultry founder Jim Reichardt, left, with his children Jennifer and Eric. (Christopher Chung/The Press Democrat)

The ducks go marching one by one, hurrah, hurrah…OK, make that thousands by thousands, strutting in their barns on the scenic Liberty Duck ranch in west Petaluma. They’re beautiful creatures—fluffy golden peeps as babies, then sleek, buttery yellow juveniles, and finally, snowy white, elegant adults.

They nest on comfy straw litter in an open environment, free to live their lives without interference, except at feeding time, when they receive nutritious meals of corn and other whole grains.

And after they’re humanely harvested, their rich, deep pink Liberty Duck meat is listed by name at dozens of high-end restaurants, including John Ash & Co. in Santa Rosa, Barndiva in Healdsburg, Della Fattoria in Petaluma, Terrapin Creek in Bodega Bay, and The French Laundry in Napa.

When Jim Reichardt founded the family-owned company in 1992, it was all about serving restaurant clients. Chefs were asking Reichardt, a fourth-generation duck farmer who had just split away from his family’s Reichardt Duck Farm, for a larger, more flavorful bird. He introduced Liberty Ducks, a breed developed in Denmark and suited to a slower, less stressful style of rearing.

This slower pace of growth results in a meatier bird with exceptional flavor and a distinct layer of fat under the skin—just enough to keep the meat succulent but still lean.

Diners loved the duck, but when the pandemic hit two years ago, many restaurants closed or turned to more casual options. So the Reichardt family—Jim, daughter Jennifer Reichardt, and son Eric Reichardt—launched a new retail website and started selling their duck meat directly to home cooks. As the business pivoted, the team all pitched in to make deliveries. “We saw parts of the Bay Area we didn’t know existed,” Jennifer Reichardt jokes. “So many houses, with stairs climbing to the tops of mountains.”

Siblings Eric and Jennifer Reichardt prepare Duck Sugo Cavatelli at their father’s home in Petaluma. (Christopher Chung/The Press Democrat)
Siblings Eric and Jennifer Reichardt prepare Duck Sugo Cavatelli at their father’s home in Petaluma on Tuesday, September 20, 2022. (Christopher Chung/The Press Democrat)

The Reichardts found sustainably minded foodies are increasingly eager to cook with locally raised duck as an ingredient for home meals. That demand in home kitchens quickly led to the launch of a new cookbook, “The Whole Duck,” which came out last month.

Written by Jennifer Reichardt, the book includes original family recipes plus contributions from more than 50 chefs and butchers showcasing marvelous ways to prepare Liberty’s smoked duck breast, duck legs, ground duck meat, and specialty duck chorizo.

The book encourages even beginner cooks to master the secret to crispy bronzed skin, make impossibly rich bone broth, and render duck fat for frying exquisite latkes. And then, there’s this: Cabernet Sauvignon chocolate cake laced with silky duck fat and slathered in duck fat chocolate frosting, from Kendall-Jackson pastry chef Alexa Sayad.

Some of the recipes feature fancy restaurant dishes, but others are simply personal favorites. Restaurateur Ken Frank of Napa’s Michelin-starred La Toque perhaps wouldn’t serve duck chili at his restaurant—but he’ll share his recipe with readers, noting it’s perfect for a big party.

“I think most people only think of duck a l’orange, and we do have a recipe for that, but it’s a modern take, not so sickly-sweet sugary,” Jennifer says. “And we have duck nuggets, and sliders, and Sichuan pepper duck tongue: fun, versatile stuff that’s more than just duck confit legs, but not complicated.” In the book, Jennifer also leans into her other career as owner/ winemaker at Sonoma County’s Raft Wines to recommend drink pairings.

Duck has long been seen as intimidating chef food, Jim says—something you’d order in a French restaurant but not necessarily cook at home. “The older generations would try to cook it like chicken at home, and it didn’t work,” he says. “They’d overcook it, fill the house with smoke, and end up with this burned mess.”

But anyone can succeed with duck, he insists. Son Eric, while away at college, received care packages of duck meat from the family back home and made all kinds of dishes for his buddies, some avid cooks and outdoorsmen. “Most of my friends had only eaten (wild) mallards they’d shot,” Eric recalls. “They were like, ‘Oh my gosh, this is such a different, richer flavor, more like steak.’ And I didn’t do anything special to it… just salt-and-pepper roasted the legs or made tacos on the stove.”

The Reichardts credit longtime restaurant clients that have supported the family-owned business for the last three decades. “We’ve never asked any restaurant to put our name on their menu,” says Jennifer. “It’s an honor that they decide to do it and believe in our product so much that they’re willing to tell everyone, ‘This is what we’re serving to you.’”

Duck Sugo Cavatelli prepared by siblings Jennifer and Eric Reichardt, from chef Tony Ferrari’s recipe, in Petaluma on Tuesday, September 20, 2022. (Christopher Chung/The Press Democrat)
Duck Sugo Cavatelli prepared by siblings Jennifer and Eric Reichardt, from chef Tony Ferrari’s recipe, in Petaluma on Tuesday, September 20, 2022. (Christopher Chung/The Press Democrat)

Chef Tony Ferrari’s Duck Sugo Pasta with Herbs and Orange Zest

From “The Whole Duck” by Jennifer Reichardt

Jennifer Reichardt of Petaluma’s Liberty Duck family business says this dish yields twice the amount of sugo (Italian for “sauce”) that you’ll need to serve four people. Freeze half of the sauce for another meal—or double the amount of pasta to feed a holiday crowd. “I am the first to say that there’s nothing better than a bursting-at-the-seams table, as it’s always full of love,” she notes.

Ingredients

2 pounds ground duck meat

1 large yellow onion, finely chopped

2 medium carrots, peeled and finely chopped

2 celery stalks, finely chopped

4 garlic cloves, minced

3 tbsp. red wine vinegar

1 can (28 oz) diced tomatoes with juices

1 can (28 oz) tomato sauce

1 to 2 tbsp. finely grated orange zest

2 bay leaves

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried basil

Kosher salt and freshly ground black pepper

1 pound cavatelli, rigatoni, or other short, ridged pasta Freshly grated Parmesan cheese, for serving

To make the sugo, place a large cast-iron or other large, heavy frying pan over medium heat. Crumble the ground duck into the pan and cook, stirring occasionally and breaking up the meat with a wooden spoon, until the meat is browned, about 15 minutes. Using a slotted spoon, transfer the meat to a bowl.

In the same pan over medium heat, add the onion, carrots, and celery and cook, stirring, until the onion is translucent, 5 to 7 minutes. Add the garlic and cook, stirring occasionally, until the vegetables are tender and golden, about 3 minutes.

Return the meat to the pan, add the vinegar, and deglaze the pan, using the wooden spoon or a spatula to dislodge the crispy browned bits from the pan bottom. Add the diced tomatoes, tomato sauce, orange zest (to taste), bay leaves, thyme, oregano, basil, and 1 teaspoon each salt and pepper. Stir to mix well and bring to a gentle boil, stirring occasionally.

Turn down the heat to low and simmer uncovered, stirring every now and again, until the meat is very tender and the sauce has thickened and reduced, about 30 minutes. (You can instead cover the pan and simmer the sauce over low heat for up to 2 hours.)

Taste and adjust the seasoning with salt and pepper if needed. You will have about 8 cups sugo. Transfer half to an airtight container, let cool, then cover and refrigerate for up to 4 days or freeze for up to 2 months. Leave the remaining sugo in the pan and cover to keep warm.

Cook the pasta in salted water according to the package directions, then drain, reserving a little of the cooking water.

Just before the pasta is ready, reheat the sauce over medium heat. Add the drained pasta to the sauce and toss to coat evenly, loosening the sauce as needed with the reserved pasta water. Transfer to a warmed platter or individual bowls, sprinkle with plenty of Parmesan, and serve.

Celebrating with the Reichardts

To purchase the family’s new cookbook, “The Whole Duck,” ($35) or to buy Liberty Duck for the holidays, visit libertyducks. com. Check the website, too, for a calendar of upcoming chef dinners featuring recipes from the new book.

At the website, you can order ground duck meat for the warming duck sugo recipe on the following page. Liberty Duck products are also carried at many local grocery stores, including Oliver’s Markets and Sonoma Market.

Ironically, you may not necessarily wish to take holiday menu cues from the Reichardt family themselves. After filling special seasonal orders, there usually isn’t any of the prized poultry left over for the family’s own holiday meals. “We do a lot of Dungeness crab, we’re involved with the (annual Sonoma County) 4-H Heritage Turkey Project, and we’re suckers for big, juicy steaks,” says Jim.

And yes, he once tried making a turducken, but says he never will again. “Why would you want a chicken stuffed inside of a duck inside of a turkey, and the skin never gets crispy?”

3 Sonoma Sparklers to Enjoy This Holiday Season

Before he landed a part-time job in UC Davis’s viticulture lab, Manveer Sandhu was a pre-med student focusing on neurobiology. “I just needed some extra money and thought the lab would let me use my scientific brain,” says Sandhu, the executive director of winemaking at Healdsburg’s Rack & Riddle.

But after a few months of working in the vineyard and expanding his knowledge in the lab, Sandhu was hooked on the science of wine. He began taking classes in enology and studied under Dr. David Smart, a renowned UC Davis viticulturist. But when he decided to change his major to enology and viticulture, his parents had other ideas. “Coming from a traditional Indian household, I had a difficult time explaining the decision to my parents,” says Sandhu. “They couldn’t understand why I wasn’t pursuing a career in medicine.” After graduation, Sandhu jumped into the industry with a lab position at Delicato Family Wines, followed by a job at E. & J. Gallo.

Today, at Rack & Riddle, Sandhu manages a team of six winemakers creating sparkling wines for clients of all sizes, from small, family-owned brands all the way up to major players like Trader Joe’s. The mass retailer’s Brut Reserve North Coast sparkling wine is produced at Rack & Riddle’s facility.

Each summer, harvest arrives early for those on the sparkling wine scene, explains Sandhu. “We really want to capture the acidity, bright fruit, and freshness of the grapes without the weight of ripeness,” he says. “After working with growers for over a decade, I finally know what I’m looking for in the vineyard.”

This year, with early budbreak and bloom and a massive September heat spike, harvest for sparkling wine grapes was over in a flash. “It was the shortest harvest I’ve ever seen,” Sandhu says. “It happened so fast we didn’t even have a chance to catch our breath. Harvest began August 8th and it was over by September 9th.”

By mid-November, Rack & Riddle will have finished harvest for its custom crush clients. Some of the juice will be going through malolactic fermentation or into barrel. Then, Sandhu and his team can enjoy the holiday season.

Three to try

Sparkling wine expert Manveer Sandhu of Healdsburg’s Rack & Riddle loves these Sonoma sparklers for the holidays.

Portalupi 2021 Arrossire Di Barbera Pauli Ranch, Mendocino County $45. “I love working with untraditional sparkling wine varieties, and this sparkling Barbera is great.” 707-395-0960, portalupiwine.com 

Balletto 2016 Sparkling Brut Rosé Russian River Valley $42. “This is such a nice sparkling. Balletto really puts the essence of the Russian River into this wine.” 707-568-2455, ballettovineyards.com

Amista NV Sparkling Blanc De Blanc Dry Creek Valley, Sonoma County $48. “Amista is also doing great things with different sparkling varieties, like Grenache, Syrah, and Mataró.” 707-431-9200, amistavineyards.com

Delicious Holiday Gifts Made in Sonoma

Local jam, honey, cheeses, olive oil, chocolates, and more bring brightness and cheer to holiday tables. This season, spread goodwill—to a neighbor or friend, a teacher or colleague—as you support our region’s artisan food businesses.

Drinks

ORGANIC CHAMOMILE TEA / Traditional Medicinals / Sebastopol / $6 / traditionalmedicinals.com

BLOOD ORANGE AND RASPBERRY SHRUB / Little Apple Treats / Sebastopol / $25 / littleappletreats.com

ORANGE FENNEL SHRUB / Flatbed Farm / Glen Ellen / $23 / flatbedfarm.com

CARDAMOM CLOVE SYRUP / FloraLuna Apothecary / Petaluma / $20 / floralunaapothecary.com

ORGANIC CHAMOMILE HIBISCUS FUSION TEA / Tea & Trumpets / Santa Rosa / $8 for 2 oz. / tea-and-trumpets.com

Photo by Beth Schlanker. Styled by Alysia Andriola.

CELESTIAL BLEND COFFEE / Retrograde Roasters / Sebastopol / $18 per pound / retrograderoasters.com

BOUNDLESS BELIZE CEREMONIAL CACAO / Ora Cacao / Graton / $40 / ceremonial-cacao.com

GOLDEN TONIC / Sister Harvest / Santa Rosa / $18 / sisterharvest.com

HOT COCOA MIX / Retrograde Roasters / Sebastopol / $16 / retrograderoasters.com

DISCOVERY ESPRESSO BLEND / Land & Water Coffee / Santa Rosa / $18 per pound / landandwater.coffee

GO WALNUTS BITTERS / Bitter Girl Bitters / Petaluma / $18 / bittergirlbitters.com

Snacks & Grains

BAGEL CHIPS / Grossman’s Noshery & Bar / Santa Rosa / $6 / grossmanssr.com

BISCUIT MIX / Big Bottom Market / Guerneville / $9 / bigbottommarket.com

RODEO JAX BACON CARAMEL CORN / Black Pig Meat Co. / Healdsburg / $29 for three
bags / blackpigmeatco.com

Photo by Beth Schanker.
Photo by Beth Schlanker. Styled by Alysia Andriola.

FLORIANI POLENTA / Front Porch Farm / Healdsburg / $10 per pound / fpfarm.com

HATCH GREEN CHILE HANDMADE STYLE TORTILLAS / La Tortilla Factory / Santa Rosa /
$4 / latortillafactory.com

SEMOLINA TORCHIETTE / Pasta Sonoma / Rohnert Park / $6 / pastasonoma.com

SEA PALM DRIED SEAWEED / Strong Arm Farm / Healdsburg / $9 / strongarmfarm.com

RIO ZAPE DRIED BEANS / Tierra Vegetables / Santa Rosa / $9 per pound / tierravegetables.com

MUSHROOM JERKY / Jewels of the Forest / Sebastopol / $10 / shroomjerky.com

Jams & Honey

APRICOT JAM / Lala’s Urban Farmstand / Petaluma / $11 / lalasjams.com

CREAMED HONEY / Sonoma County Bee Company / Healdsburg / $12 / sonomacountybeecompany.com

MILL CREEK MOUNTAIN HONEY / Marin Coastal Bee Company / Santa Rosa / $20 / marincoastalbee.com

APPLE BUTTER / Society Bakery / Sebastopol / $9 / societybakerycafe.com

MANGO-PINOT GRIGIO SAUCE / Sonoma Sauces / Santa Rosa / $16 / sonomasauces.com

SEASONAL PRESERVES / Waterhorse Ridge / Cazadero / $12 / waterhorseridge.com

SONOMA COUNTY WILDFLOWER HONEY / Beekind / Sebastopol / $23 / beekind.com

Photo by Beth Schlanker. Styled by Alysia Andriola.

QUINCE JELLY / Fourteen Magpies / Santa Rosa / $12 / fourteenmagpies.com

BLUEBERRY JALAPEÑO SAUCE / Serres Ranch / Sonoma / $15 / serresranchblueberries.com

KUMQUAT KOSHO / SingleThread Farms / Healdsburg / $12 / singlethreadfarms.com

ROSE PETAL JELLY / Flatbed Farm / Glen Ellen / $8 / flatbedfarm.com

STRAWBERRY-RED CURRANT JAM / Piano Farm / Bloomfield / $54 for set of three / pianofarm.org

DAMASK ROSE-INFUSED HONEY / Kiss The Flower Honey Co. / Sonoma County / $25 / kisstheflower.com

Olive Oil

SONOMA OLIVE OIL / Monte-Bellaria di California / Sebastopol / $25 / monte-bellaria.com

BASIL OLIVE OIL / Dry Creek Olive Co. / Geyserville / $23 / shop.trattorefarms.com

OCCIDENTAL BLEND / Baker Lane Estate / Sebastopol / $52 / singer.wine/purchase

SAN MICHELE EXTRA VIRGIN / DaVero / Healdsburg / $38 / davero.com

HERITAGE MISSION / The Olive Press / Sonoma / $25 / theolivepress.com

Photo by Beth Schlanker. Styled by Alysia Andriola.

CHASTE MAIDEN ORGANIC OLIVE OIL / Preston Farm & Winery / Healdsburg / $30 / prestonofdrycreek.com

CHEF’S BLEND / Il Fusti / Sebastopol / $17 / il-fusti.com

ESTATE BLEND / Tallgrass Ranch / Sonoma / $35 / tallgrassoliveoil.com

PICHOLINE EXTRA VIRGIN / Gold Ridge Organic Farms / Sebastopol / $22 / goldridgeorganicfarms.com

CERTIFIED ORGANIC EXTRA VIRGIN / McEvoy Ranch / Petaluma / $42 / mcevoyranch.com

LEMON INFUSED ORGANIC EXTRA VIRGIN / Baci Kitchen / Windsor / $15 / bacikitchen.com

Charcuterie

SNACK STICKS AND ROPE JERKY / Sonoma County Meat Co. / Santa Rosa / $15 and $33 per pound / sonomacountymeatco.com

BLACK PIG BACON / Black Pig Meat Co. / Healdsburg / $54 for three 12 oz. packs/ blackpigmeatco.com

SPICY LAMB SAUSAGE / Panizzera Meat Company / Occidental / $20 / panizzerameatco.com

WILD BOAR-CINNAMON APPLE SAUSAGE / Bud’s Custom Meats / Penngrove / $11 per pound / budscustommeat.com

Photo by Beth Schlanker.
Photo by Beth Schlanker. Styled by Alysia Andriola.

SAN FRANCISCO-STYLE LOX / Cap’n Mike’s Holy Smoke / Rohnert Park / $18.75 per ¼ pound / holysmokedsalmon.com

CLASSIC BEEF JERKY / Two Chicks Jerky / Petaluma / $30 for 6 oz. / twochicksjerky.com

FINOCCHIONA SALAME / Journeyman Meat Co. / Healdsburg / $16 for 6 oz. chub / journeymanmeat.com

Savories

SALSA VERDE ASADO / Tienda Salsita / Healdsburg / $15 / tiendasalsita.com

GOLDEN BEET SLAW / Golden State Pickle Works / Petaluma / $12 / goldenstatepickleworks.com

BBQ SAUCE / Short Momma’s Barbecue Sauce / Santa Rosa / $12 / shortmommas.com

GOLDEN HOT SAUCE / Longer Table Farm / Santa Rosa / $8 / longertablefarm.com

SESAME-CHILI CRUNCH / Belfare Sonoma / Petaluma / $14 / belfaresonoma.com

PICKLED CUCAMELONS / Flatbed Farm / Glen Ellen / $15 / flatbedfarm.com

SPICY TURNIP & TATSOI KIMCHI / SingleThread Farm Store / Healdsburg / $10 / singlethreadfarms.com

Photo by Beth Schlanker. Styled by Alysia Andriola.

ROMESCO SAUCE / Ronda’s Fine Foods / Petaluma / $10 / rondasfinefoods.com

MAGIC BEANS / Big Spoon Sauce Co. / Occidental / $16 / bigspoonsauceco.com

SIGNATURE SAUERKRAUT / Wild West Ferments / $8 / wildwestferments.com

BEER MUSTARD / Fogbelt Brewing Company / Santa Rosa / $10 / fogbeltbrewing.com

B’S MAGIC MIX / Southpaw Seasonings / Santa Rosa / $12 / southpawseasonings.com

HOUSE DUKKAH / Miracle Plum / Santa Rosa / $14 / miracleplum.com

SONOMA SUNSHINE BLEND / Berkmans Spices / Rohnert Park / $8 / berkmansspices.com

TOMATO SAUCE / La Cucina at VJB Winery / Kenwood / $10 / vjbcellars.com

ORIGINAL JAPANESE BARBECUE SAUCE / Bachan’s / Sebastopol / $13 / bachans.com

HORSERADISH MUSTARD / Piano Farm / Bloomfield / $54 for gift set of three / pianofarm.org

Sweets

CHOCOLATE-DIPPED COGNAC FIGS / Farm Chocolate / Sonoma / $20 for four / farmchocolate.com

MEYER LEMON-OLIVE OIL AND BROWN BUTTER-SEA SALT BARS / Volo Chocolate / Healdsburg / $8 / volochocolate.com

SESAME GINGER CHOCOLATE BAR / Wine Country Chocolates / Glen Ellen / $9 / winecountrychocolates.com

Photo by Beth Schlanker. Styled by Alysia Andriola.
Photo by Beth Schlanker. Styled by Alysia Andriola.

SWINE SWEETS PEANUT BUTTER CUP / Black Pig Meat Co. / Healdsburg / $37 for 18 / blackpigmeatco.com

APPLE CIDER CARAMELS / Little Apple Treats / Sebastopol / $19 per box / littleappletreats.com

MANGO-CHILE AND HAZELNUT DISCS / Wine Truffle Boutique / Kenwood / $4 each / winetruffleeboutique.com

PEPPERMINT BARK / Sjaaks Organic Chocolate / Petaluma / $15 / sjaaks.com

RASPBERRY, ORANGE, AND ZINFANDEL TRUFFLES / Wine Country Chocolates / Glen Ellen / $24 for a box of 12 / winecountrychocolates.com

CHOCOLATE TABLETS / Fleur Sauvage Chocolates / Windsor / $9 / fleursauvagechocolates.com

HOLIDAY BONBONS/ Fleur Sauvage Chocolates / Windsor / from $12 for four / fleursauvagechocolates.com

Cheeses

BODEGA BLUE / William Cofield Cheesemakers / Sebastopol / $31 per pound / wmcofieldcheese.com

MCKINLEY EXTRA AGED CHEDDAR / William Cofield Cheesemakers / Sebastopol / $32 per pound / wmcofieldcheese.com

GOLDEN BEAR DRY JACK / Vella Cheese Co. / Sonoma / $16.50 per pound / vellacheese.com

CARMODY / Bellwether Farms / Petaluma / $22 per pound / bellwetherfarms.com

ESTERO GOLD RESERVE / Valley Ford Cheese & Creamery / Valley Ford / $19 per pound / valleyfordcheese.com

BRONCHA / Achadinha Cheese Company / Petaluma / $19 for 8 oz. / achadinha.com

Photo by Beth Schlanker. Styled by Alysia Andriola.

AGED BLACK ASH CASHEW MILK CHEESE / Miyoko’s Creamery / Petaluma / $12 / miyokos.com

TURF ’N SURF / Bohemian Creamery / Sebastopol / $28 per pound / bohemiancreamery.com

METRONOME / Andante Dairy / Petaluma / $10 / available at Oliver’s Markets

PETITE ASH / Marin French Cheese Co. / Petaluma / $8 / northbaycreameries.com

MOROCCAN SPICE SHEEP CHEESE / Bellwether Farms / Petaluma / $5 / bellwetherfarms.com

ORIGINAL GOAT CHEESE / Laura Chenel / Sonoma / $6 / laurachenel.com

DELICE DE LA VALLEE / The Epicurean Connection / Sonoma / $12 for 8 oz. / theepicureanconnection.com

Meet the Woman Behind Sonoma’s Volunteer Fire Foundation

Jacqui Jorgeson has always walked an unconventional path: Journalist, hula-hoop instructor, filmmaker.

When the Syrian refugee crisis broke out in 2016, she became the associate director of the Schoolbox Project, which provides mobile, ad hoc schools for displaced children.

In 2019, as the Kincade Fire erupted, Jorgeson was home in Santa Rosa with her husband, local climbing legend Kevin Jorgeson. She quickly redirected her attention toward a concern she had first explored during the Tubbs Fire: what could she do to help the firefighters risking their lives to save others?

Within months, she had formed the Volunteer Fire Foundation (volunteerfire.org), which today provides financial, wellness, and mental-health support for the hundreds of volunteer firefighters in Sonoma and neighboring counties. It is the only nonprofit of its kind in the nation.

Finding her way

I was raised to really follow my heart and do the work that I was passionate about. I remember getting career counseling in college because I had no idea what I wanted to do. The counselor put me through all these tests and questionnaires, and finally he threw up his hands and said, “Advocacy.” I was like, yep, that makes sense.

Jacqui Jorgeson is the founder of Volunteer Fire Foundation. (Laura Schneider)
Jacqui Jorgeson is the founder of Volunteer Fire Foundation. (Laura Schneider)

A lifeline for volunteers

During the Tubbs Fire I called a family friend who’s a Cal Fire engineer, and I asked what the firefighters needed. He gave me the stock reply that they had trained for this and were fine. But then he added, “Hey, Jacqui, if you’re serious about helping firefighters, when the smoke clears after this thing is out, remember the volunteers, because all they have is a pancake breakfast a year to live on.”

Why they do it

They live in service. It’s what fills them up. It’s why they do all that they do for free, with no safety net if they fall. It’s why they wake up in the middle of the night or leave their kid’s championship softball game or their anniversary dinner to respond to calls. That’s what I hear again and again in conversations all over the county and beyond. But that being said, it’s as hard as you would imagine for them to carry on their work.

Paying it forward

The volunteer fire service is an absolutely critical feeder system into the paid fire service. And they carry the ethos of the volunteer firefighter with them, of neighbors helping neighbors, no matter how high up they go. Whether they’re just starting out at a local agency or they are now a battalion chief for Cal Fire, they never forget where they come from.

Sonoma Restaurant Named One of the Best in America by Esquire

Lamb roasted over a live fire with shiso, nori, and housemade ssamjang at chef Joshua Smookler’s Animo. (Kim Caroll/for Sonoma Magazine)

Fledgling Sonoma restaurant Animo has been named one of the best new restaurants in America by Esquire magazine. Owned by husband-and-wife team Josh Smookler and Heidy He, the eatery combines Basque, Korean and Jewish cuisine with serious live-fire cooking in an intimate, come-as-you-are space formerly occupied by a taqueria.

“You’re here for the turbot, which Smookler imports from Spain and dry-ages before gently grilling over burning almond wood, just like at Elkano in Spain (if you know you know),” said Omar Mamoon in Esquire’s Winter 2022 issue. The list of best restaurants represents “what it means to dine well in the U.S. right now.”

Boquerones toast, a must-try dish at Animo in Sonoma. (Kim Carroll/for Sonoma Magazine)
Smookler’s boquerones toasts, a must-try dish. (Kim Carroll/for Sonoma Magazine)
At Animo restaurant in Sonoma. (Kim Caroll/for Sonoma Magazine)
At Animo restaurant in Sonoma. (Kim Caroll/for Sonoma Magazine)

Animo opened in Feb. 2022 and, despite the tony vibe, the new restaurant was a moonshot for Smookler and He, who moved their family from New York to California, sold everything (including He’s engagement ring) and put their futures on the line for a 26-seat restaurant that defies precise definition.

Other restaurants noted by Esquire include Haitian eatery Kann in Portland, Oregon; Caribbean-inspired Canje in Austin; Korean-American San Ho Won in San Francisco; buzzy Mother Wolf in Los Angeles and the hi-lo scrapple and fried bologna sandwich menu of Cafe Mutton in Hudson, New York.

More details at esquire.com/food-drink/restaurants/a41788671/best-new-restaurants-in-america-2022

15 Sonoma Wineries to Visit if You Love Zinfandel

Unless it’s raining, the expansive terrace is the place to be at Martinelli Winery & Vineyards in Windsor. (Martinelli Winery & Vineyards)

Zinfandel is often thought of as the quintessential American grape. But, like other grape varieties, it was brought to the United States from Europe. 

Determining the exact origin of a grape variety and how and when it journeyed across the Atlantic to the United States can be difficult. The origin of zinfandel remained a mystery for decades until the early 2000s when researchers managed to trace its roots to Croatia’s Dalmatia region. 

Research at that time also found that the first zinfandel vine was imported to the United States in the late 1820s by a Long Island, N.Y., nursery owner. The vine cuttings may have come from the Imperial Collection of Plant Species in Vienna, which, in the late 18th century, included vines from every part of the Austro-Hungarian empire, including Croatia. 

Zinfandel then made its way west just after the Gold Rush and California’s statehood. (Some accounts claim that Agoston Haraszthy, the pioneer winemaker and founder of Sonoma’s Buena Vista Winery, brought the grape to California.) The European grape variety thrived in California’s Mediterranean climate and soon became one of the state’s most widely planted varieties. 

While zinfandel is now made all over the Golden State, it is most closely associated with Sonoma County. Here, warm days and cool nights allow winemakers to produce some of the best zinfandels in the world. The region’s varied terrain, terroir and climate also allow for a variety of expressions of the grape; from light, refreshing rosés to bold, jammy reds. 

Click through the above gallery for 15 wineries that offer a great introduction to Sonoma County’s zins. (Remember to call ahead to make reservations as these wineries are popular with visitors.) 

Holiday Cocktail Pop-Up Coming to Santa Rosa

Ready or not, the holidays are coming! Sonoma County has always had its own style when it comes to celebrating the most wonderful time of the year. As we count down to Christmas 2022, a spirited new place to sip on a drink can be added to the list of holiday activities.

The Lazeaway Club at Santa Rosa’s Flamingo Resort is putting on its holiday best this year as it transforms into Sippin’ Santa. Similar to the popular Miracle holiday cocktail pop-up at Brewsters Beer Garden in Petaluma, the spinoff combines Christmas and tiki (think Santa on a surfboard). Festivities kick off Nov. 25 at the poolside eatery and run through December.

“I want people who live here to come and enjoy this and not just think of the Flamingo as a summertime hangout,” says Apirada Nititham, Beverage Manager at Flamingo Resort. “We want it to be a destination. We want it to be a tradition.”

The festive Sippin’ Santa (aged demerara rum, amaro, lemon, orange, and gingerbread mix) is one of nine cocktails on the holiday pop-up menu at the Lazeaway Club. (Courtesy Sippin’ Santa)
The festive Sippin’ Santa (aged demerara rum, amaro, lemon, orange, and gingerbread mix) is one of nine cocktails on the holiday pop-up menu at the Lazeaway Club. (Courtesy Sippin’ Santa)

Nine tropical cocktails, served in kitschy, holiday-themed glasses and vessels, are on the menu. Guests can toast the season with drinks like the Kris Kringle Colada (dark Jamaican rum, Amara, allspice liqueur, lime, pineapple, cream of coconut), Yule Tide (tequila, Applejack, lime, maple-cranberry syrup) and Top Shelf Elf (house-spiced rum, falernum, cinnamon).

Just a month after revamping the Cal-Pacific eatery’s main menu, Chef Chris Ricketts has created a selection of bites to pair with the Sippin’ Santa tropical cocktails. Christmas Ham, a slow-cooked char siu pork belly with grilled pineapple, cherry and clove; Oh Christmas Tree, a pine seasoned fried chicken made with rosemary buttermilk; and Mele Kalikimaka, a Hawaiian sweet stuffing croquette, are a few of the dishes making their holiday debut.

A flurry of decorations are going up in the Santa Rosa restaurant and bar. Along with surfing Santas, ceramic coconuts and festive pink flamingos, poolside snow is on the forecast, thanks to a strategically placed snow machine.

The Sippin’ Santa cocktail menu is first-come, first-served at Lazeaway Club. Dinner reservations can be made online via OpenTable.

The Lazeaway Club is the only Sippin’ Santa location in Sonoma County. The tiki-themed drinks will not be available at neighboring Vintage Space, but the bar and music lounge is planning its own lineup of holiday events, including Christmas Spectacular, Brunch, in Drag on Sunday, Dec. 4.

Lazeaway Club at Flamingo Resort, 2777 Fourth St., Santa Rosa, 707-545-8530, flamingoresort.com

How to Do Healdsburg Like a Local

The Scion House patio at Robert Young Estate Winery in Alexander Valley. (Courtesy of Robert Young Estate Winery)

A Modern Mercantile, vintage candlesticks and sterling silver serveware look perfectly at ease alongside modern linens, hand-thrown ceramic pitchers, Zimbabwean gourd baskets, and Smithey cast-iron skillets. It’s this inspired and effortless mixing of styles–old and new, ornate and rustic—that creates Forager’s oh-so-Sonoma design vibe.

The shop is the work of Karen Reul and Elizabeth Pinkham, a creative team who met while working in the tech industry in San Francisco. The business partners have a daily text thread to exchange ideas and inspiration, and all of the finds, including vintage one-offs, are handpicked by the two. For the holidays this year, Reul says they’ll be “leaning into the coziness,” with New Zealand mohair blankets and custom whiskey glasses from a local glassblower.

Where to Go for the Absolute Best Steak in Sonoma County

Steak can be divisive—either you’re team red meat or you’re not. But if you’re going to sink your teeth into a perfectly marbled steak or a long-braised brisket this winter, do it with intention and gusto. Click through the above gallery for some top beef picks in Sonoma County.