The Most Beautiful Historic Barns in Sonoma
Sonoma Baseball Coach Launches Low-Alcohol Beer Brand
Bella Snow co-founder Sean Boisson, who grew up in Sonoma and is the JV baseball coach at Sonoma Valley High School, came up with the idea for his new business after helping his younger sister wash her car one afternoon. A good 80 pounds lighter than Sean, his sister declined a second beer that day because she knew she had to drive home. “It got me thinking about leveling the playing field of people’s tolerances and coming up with a beer that was fully beer but had less alcohol,” says Boisson.
Boisson and co-founder Mathew Rohrs, college friends from Sonoma State University, worked with consulting brewmaster Peter Stearns to develop the recipe for Bella Snow, which comes in at 2.4% ABV (alcohol by volume). The low-calorie Scottish-style “soft ale” — made with Cascade hops and infused with grapefruit flavors — is also unique in that all the gluten is removed from the beer and it contains no sugar.
Boisson and Rohrs realize that competition is fierce in the beer arena. They plan to self-distribute for as long as possible to keep the per-can price low. Their goal is for Bella Snow to be available
coast to coast within the next two years. “We want women and smaller people – people of all tolerance levels – to be able to keep drinking with their friends if they want to,” says Boisson.
7 Sonoma Restaurants to Try Right Now
New restaurants, new dishes, and favorite spots at harvest time. Click through the above gallery for “best bets” at each restaurant.
Burdock
Burdock, the newly opened sister eatery to Duke’s Spirited Cocktails, is Healdsburg’s version of Harry Potter’s Platform Nine and Three-Quarters, existing only to a self-selecting crowd. Once inside, you see there’s a bit of magic about it. Wedged between Duke’s and the former Brass Rabbit, the restaurant is in an impossibly long and narrow passage, a secret alleyway edged in brick where wanderers discover a secluded market for top-shelf bourbon, tiki drinks, and caviar puffs.
Last April, Duke’s was left rudderless when its founders left the business over a dispute with their investor. The founders had been slated to open Burdock soon after, but the debut was pushed back to late June, when it opened with chef Michael Pihl and beverage director Michael Richardson. Both are ridiculously overqualified for the gig: Pihl with stints at the former Michelin-starred Cyrus and Napa’s Mustards Grill, and Richardson of Frankie’s Tiki Room in Las Vegas.
We went wild for Richardson’s custom tiki drinks. These aren’t the farm-to-glass cocktails you’ll get next door at Duke’s, but more serious mixed drinks that show off Richardson’s hefty experience. And each bite from the menu was truly, truly stunning. It’s rare to be moved by such minuscule portions, but sometimes less is absolutely more.
Best Bets
Crispy Pork Belly, $14: Fatty, meaty, crispy squares of pork belly with soft pineapple and the lasting flavor embrace of a sweet-savory mole. A steal of a deal.
Akaushi Beef Carpaccio, $26: It’s perhaps a splurge, but so memorable: Whisper-thin slices of premium raw beef, gooey egg yolk, and the earthy note of mushroom and tangy pecorino cheese. If swagger had a flavor, this would be it.
Ahi Tuna Tartare, $17: Three little spoons with barely a bite of raw tuna had us snorting in disbelief. Really? Then we ate them. Oh. A flavor bomb of clean and briny tuna with a zing of sweet-tart Meyer lemon and a crunch of popped farro. The richness would have been overpowering in a larger portion.
Baked Oysters Cubano, $4.50: Plain and simple little oysters get a mink stole of mustard butter, Gruyere, and Serrano ham. Lucky little oysters.
109A Plaza St., Healdsburg. 707-431-1105, burdockbar.com
Central Market
Within the overall food landscape of our county, it’s a mistake to overlook the restaurants that succeed year after year, the dining rooms that become part of our lives day after day. Such it is at the iconic, beloved Central Market, where chef/owner Tony Najiola has spent 18 years of his life.
The signature entrée is Najiola’s slowcooked Angus Short Ribs ($32), with meat that falls to pieces at a mere touch of the horseradish gremolata and leek potato gratin. Fresh burrata ($16) is so simple it’s ridiculous, with buttery cream-stuffed mozzarella, cherry tomatoes, capers and crostini. Batter-fried Alaskan Halibut ($18.50) features pieces of delicately fried whitefish nestled into butter lettuce cups with fresh herbs and gribiche (a vinegary sauce with hard-boiled eggs), eaten in a couple of dainty bites. The menu changes frequently, so you’ll likely see some alterations as the seasons pass. Just don’t wait 18 years to get there.
Open Wed.- Sun. 5 p.m. – 9 p.m., 42 Petaluma Blvd. N., Petaluma. 707-7789900, centralmarketpetaluma.com
Dillon Beach Coastal Kitchen
Windblown cypress jut into the horizon line just above Dillon Beach. Standing on a bluff above one of of the state’s only private coastal beaches, you can see children playing below, birds flying above and silver ripples reflecting the evening sun. And at the Dillon Beach Coastal Kitchen, new chef Jennifer McMurry, formerly of Viola Café and The Pharmacy, makes food as satisfying as the view. The food’s beautiful not just visually — most dishes are dressed with pretty edible flowers and greens — but also in the flavors each one incorporates. McMurry always has known how to balance her creations delicately, adding a pop of citrus, a hint of salt, a little crunch, or a surprising sweetness.
If you’ve never been out to Dillon Beach, this is an ideal opportunity to get to know the resort, which owns the kitchen, along with cottages and a general store/surf shop. Though the beach is private, visitors can get a day pass for $10, and the resort is very dog-friendly. Looking out the picture windows onto the vast blue ocean and even bluer skies, it’s hard not to sing an off-key rendition of “Perfect Day” (you know, the early 2000s song by Hoku on the “Legally Blonde” soundtrack). Dillon Beach Coastal Kitchen is, no doubt, the place to finish off your perfect day.
Best Bets
Fried Chicken Sandwich, $18: This is my new favorite, with a thick and juicy slab of white meat, spicy pickles, a mound of shredded cabbage, aioli and greens.
Fish & Chips, $21: The rock cod is super fresh, with a lovely flake and mellow taste. After sampling so many dishes, I was dreading a big bite of fried fish, but was pleasantly surprised at how light and yielding the breading was, after a squeeze of lemon.
Beet & Avocado Toast, $13: People who dismiss avocado toast as millennial frippery do themselves no favors. A thick (but not too thick) slice of airy pain de ville from Santa Rosa’s Goguette Bread is topped by a generous schmear of fresh avocado, thin-sliced pickled yellow beets, greens, and edible flowers. It’s a work of art with enough nourishment to get you through an afternoon of surfing or sandcastle-building.
Clam Chowder, $12: “ This is the best chowder I’ve ever had,” my dad said. “And you can quote me on that!” We’re not throwing any shade by saying that Bob Irwin likes his food simple, flavorful, and mostly uncomplicated. He knows what he likes, and the chowder was a hit. What impressed him, as well as the rest of us at the table, were the briny clams and applewood-smoked bacon, with lots of chunks of potato and leeks mixed in. Even though the bacon does overpower the chowder a bit, we’ll still go with Bob’s take on this seaside staple.
Open Fri. through Sun., 12 p.m. – 7 p.m., 1 Beach Ave., Dillon Beach. 707878-3030, dillonbeachresort.com
Ferrari-Carano Vineyards & Winery
Deep in the Dry Creek Valley is a place to reclaim inner quiet at a series of special Sunday fall brunches, running through the end of October. Enjoy a meal and wine tasting on the patio at the Italian-inspired winery estate, Villa Fiore, surrounded by meditative gardens, fountains, and meandering paths. Dishes include a prosciutto Benedict made with eggs from the estate’s own chickens, a brunch pizza with Journeyman bacon, or a delicious herbed porchetta sandwich on ciabatta bread with truffle aioli and pecorino cheese.
Seatings on Sundays from 10:30 a.m. – 1:30 p.m., reservations required. $85 per person. 8761 Dry Creek Road, Healdsburg. 707-433-6700, ferrari-carano.com
4th Street Social Club
Earlier this year, chef Jeremy Cabrera decided to reinvent his entire plant-based menu, bringing a fine-dining feel to this pint-size downtown dining room. You pretty much can’t look away from his Instagram feed @4thstreetsocialclub, featuring tweezer-rific plating in eye-popping rainbow hues. Cabrera is clearly a tinkerer, for example, using blue pea flower to color strawberries sourced from owner Melissa Matteson’s gardens and his own foraging.
The food is astounding, including the “Zuke” ($14) with roasted and torched asparagus, fermented chiles, cherry relish, mint aioli and a shoyu-cured egg yolk. Cracking the purple yam lace and releasing the salty umami yolk onto perfectly cooked asparagus is so enjoyable. It’s this kind of precision and attention that recently won the restaurant the Slow Food Snail of Approval in recognition of sustainable, slow food practices.
Open 6 p.m.– 10 p.m. Thurs. – Sun., and 11 a.m. – 2 p.m. Sat. and Sun., reservations recommended. 643 Fourth St., Santa Rosa. 707-978 3882, 4thstreetsocialclub.com
Sushi Rosa
There’s an extra set of hands, er, a chargeable wait-tron, helping out at the new Sushi Rosa restaurant on Fourth Street. Excuse us for the childish glee in getting a plate of nigiri deftly rolled to us from the sushi bar by a friendly roving robot that guides itself right to our table. The sushi here is solid, if not Hana Japanese level, with page after page of rolls and nigiri, including a vegetarian “nigiri” plate as well as more traditional dishes like dried squid with vegetables (ika sansai), Japanese pickles (tsukemono), a whole mackerel with fried bone and pickled vegetable maki.
Open 11:30 a.m. – 2:30 p.m. Tues. through Sun. and 5 p.m. – 9 p.m. Tues. through Sat. 515 Fourth St., Santa Rosa. 707-843-5132, sushirosa.com
Tony’s Galley Seafood & Bar
Tony Ounpamornchai, executive chef and co-owner of SEA Thai Bistro and three other local restaurants, has been thinking about opening a seafood-centric spot for years. Now, the chef has fulfilled his briny ambitions with Tony’s Galley Seafood & Bar. The menu is a mix of Ounpamornchai’s familiar Southeast Asian flavors and chef de cuisine Hunter Bryson’s American take on classic dishes like lobster rolls, steamed mussels, fish and chips, clam chowder and, of course, surf and turf.
Highlights include the LGBLT lobster roll ($26), with Village Bakery rolls, garlic butter, bacon, tomatoes, and a pop of tobiko. Bryson’s favorite dish is the crab poutine ($16), with hand-cut fries as a carrier for creamy lobster gravy and fresh crabmeat. And the steamed mussels ($16) feature the gentle heat of a light, flavorful Panang curry with onion, fennel, and garlic. Overall, it’s another win for Ounpamornchai and a chance to see longtime local Bryson show off his culinary chops.
Open 3 p.m. – 9 p.m. daily. 722 Village Court, Santa Rosa, 707-3037007, tonysgalley.com
3 Ways to Make Your Sonoma Home More Fire Resistant
As wildfires once again rage in California and smoky skies return to Sonoma County, many might be considering what they can do to help protect their homes. While you can’t create a completely fire-proof home, certain home materials and garden landscapes are more fire resistant than others. Getting rid of excess clutter can also help prevent the spread of fire. Here are a few ideas on how to make your home more fire resistant.
Explore different kinds of materials
In the aftermath of the 2017 North Bay Fires, it was determined that wooden fences were one of the conduits that allowed fire to spread between properties. This prompted the recommendation that fences should be installed at last five feet from buildings, or that they be made from fire-safe materials.
Michael “Bug” Deakin of Heritage Salvage in Petaluma responded to this recommendation by creating FireBreak faux wood panels made from a proprietary blend of nearly 70% recycled materials that can be used for fences and siding. The panels are formed from moulds that are a relief of the salvaged lumber Heritage Salvage is known for via their shop and DIY Network show Heritage Hunters.
“I tested (the FireBreak faux wood) with a 50,000 torch for an hour and I have video. The non-combustible test by Intertek (a multinational assurance, inspection, product testing and certification company) is still pending,” said Deakin.
Deakin has applied his design skills to his FireBreak project and a variety of styles and stains are offered, from faux wood with “salvaged” details to modern stone-looking pieces with abstract patterns made from impressions of reeds from the Petaluma River and even garbage bags.
A house’s exterior can also be more or less flammable. Shou Sugi Ban, a Japanese exterior siding technique that dates back to the 18th century and preserves wood by charring it with fire, has recently been making a comeback in home design. At the time of its inception, Japan was plagued by wildfires. By charring the wood before it is installed, the highly flammable cellulose layer can be neutralized, which in turn increases the wood’s resilience and reduces its flammability. The burned wood, with its dramatic and modern look, has recently been used by many Sonoma and Bay Area architects.
Embrace new landscaping trends
Garden landscapes are dramatically changing as we continue to battle droughts and wildfires. There’s lots to consider when it comes to creating a fire-resistant garden. Stay on top of current recommendations and research with the UC Master Gardeners of Sonoma — they offer helpful guidelines here. A few takeaways:
- Keep plants, wood and organic materials at least five feet from buildings, especially windows, vents, chimneys and combustible siding. Use rock or hardscaping in the zero to five-feet zone.
- At five-feet out, plants are okay in small “islands,” separated by non-combustible paths to disrupt the chain of ignition.
- Trim tree canopies off the ground so there’s no ladder of ignition.
- Make sure trees and plants are green and healthy. Cut away wooded or dead plant material.
- Do not use shredded bark mulch.
Remove clutter
Decluttering can make your indoor and outdoor spaces more relaxing to spend time in. It can also help prevent the spread of fire and keep exit paths clear in case of a fire. Donna Roses of Santa Rosa-based Donna Declutter works with clients on home-purging projects large and small. She says that many of her clients have collected items or paper piles that fill garages and rooms, including hallways and doorways. These items and piles of paper add extra fuel in the event of a fire.
“People don’t do their paperwork and mail. It accumulates in piles and they never process it out of their space. Then that’s a big fire hazard,” she says.
On her blog, Roses outlines a method for managing paper clutter. She suggests keeping a recycle bin or shredder near the spot where you typically leave your mail so you can get rid of junk mail daily. To process and purge bills or papers requiring action, she recommends making a weekly appointment with yourself for about 30 minutes.
Create a Home Workout Space with These Tips from Sonoma Pros
During the pandemic, as gyms closed, many turned to virtual workout sessions to stay physically and mentally healthy. Although recreation facilities have now reopened, the at-home workout has become a mainstay in personal fitness. Working out at home comes with a range of benefits. It’s convenient (you don’t have to go anywhere as many local gyms and yoga studios bring exercise to your home via online classes), it’s cheaper than a gym membership (some health care providers offer access to free or reduced-cost online video classes) and it’s flexible (you can decide when and how you would like to work out). Being able to exercise at home is also helpful when the air is too smoky to venture outdoors.
If you’d like to start an at-home exercise routine, or take your YouTube workout sessions to the next level, we asked two Sonoma fitness experts to share ideas on how to create a workout space at home, whether you have access to an entire room or just a few square feet.
Make it appealing
Kevin Coady, coach at TriForce Triathlon Team in Healdsburg, says consistency is the most important tactic when it comes to improving fitness: gentler workouts done regularly are more effective than intense workouts that aren’t maintained. A well planned at-home workout space can help create and maintain that routine.
As a change-up from swimming, biking and running workouts, Coady uses a variety of tools that help inspire him to get regular exercise. He has installed a pull-up bar in his backyard and keeps a row of kettlebells underneath. He also uses TRX suspension trainers that offer a variety of exercise opportunities. By keeping these items neatly in view, he is encouraged to exercise more frequently. Cool down areas are important, too: The artificial turf in his yard is a nice place to rest after a workout.
Keep it simple
It’s easy to get overwhelmed by all the different workout videos and tools that are available to us now. Coady suggests keeping it simple in order to stay focused. He uses a weighted battle rope to get his heart rate up in just a few minutes. He also recommends having items like jump ropes or resistance bands on hand for quick and easy workouts. Keeping things simple allows people to access exercise daily, regardless of reduced focus or fatigue.
Create a “pain cave for the apocalypse”
A “pain cave,” or indoor bike setup, is an at-home workout space many triathletes use as they prepare for the challenge ahead. Coady has created his own “pain cave for the apocalypse” that allows workouts through gym closures and injuries (Coady jokingly adds that not even zombies should be an impediment to his apocalyptic exercise routine). When a hip injury prevented him from running and biking for two weeks, and pools were closed due to the pandemic, he added a a Vasa swimming machine to his pain cave. Not working out for two weeks was not an option, he says.
Coady also uses this space to coach clients remotely using Zwift, an app that gives cyclists access to a virtual cycling world with multiple courses, group rides and even races to help keep them motivated.
Set up your pain cave or workout space “so you don’t have to be the best version of yourself” in order to get a workout in, advises Coady. Again, remember to keep things simple: you want to create a workout space that “your regular old mediocre self can use.”
Yoga at home
Anna McLawhorn, an instructor at Three Dog Yoga in Santa Rosa, agrees that consistency is key when it comes to workout success. The yoga studio where she works has been leading yoga classes on Zoom for the last year and a half. After briefly reopening for in-person classes, they returned to Zoom after the indoor mask mandate was issued in August amid a surge in cases and the Delta variant.
While McLawhorn misses the social element of practicing yoga together with other people, in person, she notes that online yoga classes have allowed many people to maintain greater consistency in their practice, due to the convenience of being able to workout at home. And McLawhorn and her fellow teachers at Three Dog Yoga have still managed to create a sense of community on screen, she says. With cameras turned on, each participant offers a window into their space that gives the class a sense of “we’re all in this together,” she adds.
Here, McLawhorn shares Three Dog Yoga’s tips for creating a tranquil yoga space.
Have a dedicated spot
In order to make it to the mat more often, keep everything you need for your practice in one space. If you can’t keep your yoga items — mats, blankets and blocks — in the same space where you practice, keep them close by and in view to remind you “it’s ready to be transformed when you are,” advises the Santa Rosa yoga studio.
Work with what you have
A wall can be used for stretching, a chair can be used for twisting and a sofa is good for propping up legs. Your practice can take place at a corner in a hallway or even in a galley kitchen. Hard floors are the best surfaces to practice on but low-pile carpets and rugs can work, too, as long you can keep your balance on those surfaces.
Create serenity
Look for a spot with plenty of natural light or a source of soothing artificial light. Add a plant. Hang art that creates a sense of peace, joy or harmony. Choose a mat in a color you love.
Keep it clutter free
A clean space will free you of distractions and Three Dog Yoga suggests tidying the area where you practice as part of your yoga ritual. “Consider the front and back view from your mat. You’ll spend a fair amount of time looking back in downward-facing dog!”
Keep it near an outlet
If you are taking classes on a computer, phone or tablet, make sure to set up near an electrical outlet so you can keep your devices charged and working for the duration of the practice.
Let the space serve the ritual
Practice in a space where you can close the door or otherwise separate from distractions. Let those you live with know when you’re planning to do a yoga session. Use a candle, meditation book or essential oils to create a soothing ritual to help you settle in for practice. “Once you get in the habit of going to your yoga space, it can feel a lot like you’re stepping into the serenity of a studio,” says the studio.
New Mexican Food Park Is Taking Shape in Santa Rosa
I’ve been gushing about best bets for food at the Mitote food truck park in Roseland for more than 18 months. Ironically, this ambitious project hasn’t even officially broken ground.
I recently spoke to Octavio Diaz, the Healdsburg restaurateur leading the project, about where things stand and the upcoming groundbreaking in late September.
Over the last year or so, the food truck park has been a gathering spot in the heart of Roseland for several Latino-owned food trucks, including Charro Negro, Lucha Sabina, Gio y Los Magos, La Victoria and Diaz’s own truck, Maria Machetes.
The busy Sebastopol Road location in front of the former Dollar Tree store, now Mercadito Rosaland, has made it a destination for those seeking some of the best birria, tacos, tamales, aguachiles and tlayuda around. Tents and tables with colorful tablecloths serve as the communal dining area, allowing eaters to sample different trucks.
“There’s much more to come,” said Diaz, who was selected from a group of restaurateurs to organize and build out Mitote. He owns Healdsburg’s Agave restaurant, as well as a sister restaurant in Oakland. The Diaz family also operates Tu Mole Madre, El Gallo Negro and Mole Diaz Bros., under which Diaz’s mother makes a signature Oaxacan sauce sold by the jar at their Healdsburg market, Casa del Mole.
“I’ve been working on this for three years,” said Diaz, pointing to construction fences that only recently went up in the asphalt parking lot — a sign that the envisioned cultural heritage spot is finally moving forward.
The idea for Mitote is to create a colorful, family-friendly gathering place featuring food trucks; a bar fashioned from a shipping container; a large seating area; and a stage.
“I want to have everyone here. We want to have a mole festival, tamales festival and taco festival,” Diaz said.
He’s also considering wine and beer pairings with the Mexican food truck cuisine. He hopes visitors from all over Sonoma County will be enticed to come to Roseland to experience a modern take on the vibrant food culture of Mexico.
While Diaz and I talked, I made myself at home with a chicken and rice plate with his family’s signature mole sauce. It’s a classic Oaxacan recipe painstakingly made using dozens of ingredients. Served with roasted vegetables, it’s not fancy, but it is hearty and comforting.
I also tried a plate of tacos overflowing with grilled onions and meat as well as a tlayuda, a large tortilla topped with beans, queso fresco and meat. Both included a drizzle of mole, adding to the depth of flavor.
The surprise favorite, however, is something I profess to hate: a hot dog.
It’s not just a hot dog, but Diaz’s “famous hot dog.” I’m not a purist, so putting bacon, mayonnaise, queso and whatever other mystical ingredients on this split and griddled hot dog had me deliriously eating bite after bite.
While there, I also grabbed birria tacos from Gio y Los Magos food truck. They claim the tacos are made with a “touch of magic” (un toque de magia); the crispy fried tortillas, velvety stewed meat and melted cheese put regular tacos to shame. Dipped in consumé, they’re divine.
Though the trucks are a bit hard to find right now (on the east side of the Mercadito), it’s worth witnessing the inclusive evolution of Roseland’s food scene — tacos in hand — as bare asphalt becomes a destination food park well worth the trip.
Expect a spring-ish opening of the completed park at the intersection of Sebastopol Road and West Avenue.
8 Cool, Unusual and Unique Places to Stay in Sonoma
Checking into a nice and comfortable hotel is something to look forward to — especially when you haven’t traveled in a while due to the pandemic. But if you’re planning your first vacation in a long time, or you’re tired of the regular hotel room, you might want to consider booking accommodations that offer something a little different.
In addition to its many excellent hotels and resorts, Wine Country is also home to some pretty unique vacation rentals, treehouses, glamping tents and other interesting places to stay. How about spending the night in a gingerbread house after a trip to the Sonoma Coast? Or sipping some pinot by a yurt with a vineyard view? Here are a few ideas that will make your next Wine Country vacation, or staycation, extraordinarily out of the ordinary. Click through the gallery for details.
Kaila Bohler, Sofia Englund and Dana Rebmann contributed to this article.
10 Things to Do in Sonoma County This Labor Day Weekend
Haven’t made plans for the long weekend ahead? Enjoy three days of work-free bliss with our list of things to do in Sonoma County this holiday weekend. Click through the above gallery for details and don’t forget to tag us on Instagram (@sonomamag) when you share your weekend highlights.
An Art Lover’s Guide to Sonoma County
Creativity reigns supreme in Sonoma County. Although our world-class winemakers and award-winning chefs tend to take center stage, the region also is home to a diverse range of artists, who display their works in open studios and galleries. Art can also be enjoyed outside of galleries and museums in Wine Country — in hotels, restaurants, even vineyards. We’ve listed a few favorite artsy destinations in the gallery above. Did we miss one of your favorite spots? Leave a comment below.
Sofia Englund and Abigail Peterson contributed to this article.
Sonoma Activist Promotes Healing in Latino Community with Botanical Bus
In 2017, community organizer and activist Jocelyn Boreta cofounded the Botanical Bus, an innovative bilingual mobile herbal medicine clinic that promotes healing in Sonoma’s Latinx community. Boreta, who has studied both herbalism and cultural anthropology and previously worked with indigenous women in Guatemala and Peru, says the nonprofit’s efforts are needed more than ever, as Sonoma’s Latino population continues to suffer disproportionate health impacts during the coronavirus pandemic.
In response to Covid last spring, Boreta and her colleagues distributed 500 herbal care kits for immunity, stress relief, and respiratory health.
This year, they will continue their outreach with mobile health services for farmworkers at more than two dozen worksite clinics. The Botanical Bus also sponsors a promotora program, which engages community leaders to organize culturally relevant, bilingual wellness workshops.
Here, Boreta shares some thoughts on the healing power of plants.
Healing Plants
I see through my work and in my personal life that our connection to herbal medicine is extraordinarily empowering.
The idea that all of us have a deep knowledge of how to care for ourselves, our families, and our
communities, with plants that are surrounding us—and that we actually have instincts, and that we have co-evolved with the plants that surround us—is a really powerful thing to learn and to embrace.
From Wildfires to Pandemic
Those first fires identified a deepening health disparity in Sonoma County. And it’s not a surprise that housing density, access to medical insurance, and workplace safety affect Covid infection rates. We’ve seen these social determinants of health affecting the Latinx community here, so that’s really the foundation of why we wanted to take action.
Indigenous Knowledge
It’s alive and well, and we’re there to support it. We’re growing a group of advocates who have deep knowledge and want to share. There’s an indigenous woman who’s joined us from a village outside of Oaxaca, and her knowledge of herbal medicine is really strong. She’s rediscovering it through our community, because it’s not necessarily valued in other in other realms of her life here.
Herbal Medicine and Covid
Our practice at the clinic is often about nourishing the nervous system so that people can restore healthy sleep cycles and manage their stress in what are often very stressful circumstances, and also
bolster immunity. There’s no magic plant that’s going to stop people from getting Covid, but there are definitely wellness remedies that will build our resilience. And that’s what we’re focused on.