From Seed to Table: How to Grow Your Own Food at Home

Astrid Hoffman first became interested in growing her own food while working as an interior designer in Los Angeles. She discovered a community garden between her home and workplace in Santa Monica and, after she got access to a plot for cultivation, she planted Fava beans and tended to her treasured plants on work breaks — often watering them in stiletto heels.

Disillusioned by the interior design industry’s wastefulness, Hoffman eventually headed north to Sonoma State University to get her LEED certification in green design. She then met her husband, Matthew Hoffman,“a globetrotting puppeteer” who worked with renowned anthropologist Jane Goodall.

After the economic downturn of 2008 and a doubling down on the intention to live sustainably, the couple started The Living Seed Company, an heirloom seed supplier. Most of their seeds are sourced from the Hoffmans’ own garden and solarium in Point Reyes.

During the coronavirus pandemic, as most people are confined to their homes, gardening has quickly become a popular way to keep restless hands busy, connect with nature, and calm nerves. At a time when food supply chains are under threat, many also are turning back to the land to grown their own food, much as a previous generations tended to victory gardens during World War I and World War II.

March and April are typically busy months for the seed supplying business but the onset of the coronavirus pandemic and subsequent shelter-in-place orders have led to a dramatic increase in demand across the nation. The Hoffmans’ Living Seed Company has seen a 2,500-percent increase in sales.

As a result of this heightened demand, the Hoffmans initially struggled to fill orders but have now established a workflow and distancing practices that allow them and one employee to harvest, pack and ship seeds to stores and customers.

We asked Astrid for advice on how to make the most of our seeds and gardens.

Know your seeds and source them locally

First of all, you need to figure out what kinds of seeds will thrive within the conditions of your yard. Not all seeds perform well in all climates and circumstances. Even the most seasoned gardeners study their seeds, says Hoffman.

Locally sourced seeds are usually the best choice. Opt for small batch producers as they use processes that yield seeds with the best flavor and nutritional value. Unlike big box suppliers, their plants aren’t grown in crowded conditions and they select only the best seeds for sale and distribution.

It is important to carefully read, and follow, the instructions provided on seed packages. Other good sources for seed information are local gardening blogs and YouTube accounts that specifically discuss what kind of seeds work for them.

Glass Gem Corn – Zea Mays from The Living Seed Company. (Courtesy photo)

Start your seeds indoors

Some seeds—like carrots and beets—need to start directly in the ground, but many seeds benefit from getting their start indoors. Tomatoes and peppers, for example, need warm temperatures from the start. Hoffman recommends using a growing mat and dome as this will help keep the temperature at 80 to 85 degrees. Starting indoors also keeps birds from snacking on seeds.

Harden off your seedlings

Seeds need some time to acclimate from indoor to outdoor conditions. Seedlings should spend some daytime hours outside a few weeks prior to planting outdoors. This will give them the opportunity to adjust to sun and wind. The stems and overall plant structure will strengthen during the hardening off process. Sprouts should be brought in at night.

Organic Jaune Flamme Tomato – Solanum lycopersicum from The Living Seed Company. (Courtesy photo)
Organic Chioggia Beets from The Living Seed Company. (Courtesy photo)

Keep soil moist

Having enough water is important so plants can put energy into thriving, not just surviving. Know when the soil runs dry. This will be impacted by the pot or environment in which you plant. Regular, even watering will serve them best. Hoffman adds that you should “tune into your plants as living, breathing beings” and “create an intuitive dialogue with your plant.” In other words, it’s important to make a point of knowing what your plant needs.

Dry farming is possible

If you’re planting in the ground and have a high water table “that you think your veggies can reach,” you can try dry farming, says Hoffman. “There’s nothing like the taste of dry farmed tomato,” she adds.

Plant in containers

If you’re short on outdoor space, container gardens are a great option. While compact, they offer the added benefit of being able to control the soil quality. You can add castors to a pot and move it according to the sun’s position. Stake your plants or provide trellises or wire cages to encourage growth upward.

Be creative with your containers

Containers can add texture, interest and dimension to your garden. Hoffman encourages people to get creative, green and whimsical by upcycling containers of all kinds. She mentions bathtubs, basins, cinder blocks, wheelbarrows and more. Just make sure there’s no old lead paint on the items. She doesn’t recommend plastic containers that can break down and cause chemicals to leach into the soil. Make sure there’s adequate drainage in your containers.

Keep annuals away from perennials

Those that plant in the ground should plant annuals away from perennials. When doing a seasonal clearing of annuals past their prime, you don’t want to inadvertently take away thriving perennials. Plant separately so seasonal plants can be removed easily.

Plant for success

You can’t make any plant—no matter how much you love it—work in any situation. It is best to learn what will work best for your garden’s circumstances — it is better to have a successful yield than a loss, so pick what will give the best rest results, especially if you’re a first time seed sower.

Learn more about how to take care of your seeds and garden on Astrid Hoffman’s blog, Seed to Home.

The Living Seed Company’s seeds are sold at the following locations: The Gardener, 1836 Fourth St., Berkeley,  707-431-1063, thegardener.com, Soiland, 2759 Llano Rd., Santa Rosa, 707-575-7275, grabandgosoil.com, Swede’s Feeds, 9140 Sonoma Highway, Kenwood, 707-833-5050, swedesfeeds.com, Made Local Marketplace, 529 4th Street, Santa Rosa, 707-583-7667, madelocalmarketplace.com, Harmony Farm and Supply, 3244 Gravenstein Hwy N., Sebastopol, 707-823-9125, harmonyfarm.com

How to Look Good on Video Calls, 7 Tips From a Local Filmmaker

In these pandemic times, the video call has become an invaluable tool for staying in touch with family, friends and colleagues. But that doesn’t necessarily mean that it’s easy to put yourself in front of the camera.

Some people address the problem by showing up to meetings and social calls with cameras turned off. While that might make the camera-shy feel more comfortable, it might not be the best way of communicating.

So how can we go about looking our best on camera and making ourselves feel comfortable on video calls — all for the purpose of better communication? We asked Santa Rosa-based independent filmmaker and Emmy-nominated television producer Joshua Dylan Mellars for some tips.

Should we even bother putting effort into our online image?

“You shouldn’t feel bad about trying to make yourself and your surroundings look good,” says Mellars. “It’s a form of communication. In the times we’re living in now, it’s a principal form of communication.”

Whether filming an actor or someone in a documentary, Mellars always pays attention to a variety of details in order to capture subjects in the best possible light.

Camera angles, lighting and sound affect how a person is perceived. When these elements aren’t working well, it can be a distraction. “Things can come out harsher or distorted in this medium if you aren’t careful,” he says.

So before turning the camera on, give a little thought to what you are about, what your purpose is and how attention to a few elements will make for better communication. When these elements work in harmony, they have palpable positive effects on both the viewer and yourself: the communication experience becomes more engaging and edifying, even entertaining and fun.

Filmmaker Joshua Dylan Mellars (Courtesy of Abuela Luna Pictures)

Be guided by the natural light

Mellars says that finding a spot that has the most flattering light should dictate where you place the camera or, in this case, laptop or smartphone.

When you don’t have a complex set of professional lights and lighting technicians at your disposal, like on a Hollywood film set, it’s important that you find the best available light and set up your shot to make the best use of what you have at your disposal.

Whether he’s filming indoors or outdoors, Mellars looks carefully at where the light falls naturally before deciding where and how to frame the shot.

“The sun is a free, natural light source that is always on during the day” he says. He explains that a diffuse, soft, even light — the kind of light that might come through a window — tends to be more flattering for a webcam type of setting.

Make sure to position yourself directly facing the window so that there’s no shadow on either side of your face. Note that indirect sunlight is probably preferable. Direct sunlight — when you can actually see the sun through the window — should be avoided because it casts its light directly on you and in the process creates undesirable pronounced shadows.

Add an artificial light source if necessary

If you’re not using daylight as your light source, for example when you are doing a video call at night, find a lamp with a good shade to soften the light.

Again, positioning of the light is crucial: the light source should be at eye level or a little higher. Avoid ceiling lights. They cast light directly downward, lighting the face in an unflattering way. Lights from a very low angle will similarly cast undesirable shadows on the face.

If you would like to invest a little more in your lighting setup, borrow from the techniques of classic Hollywood by using three light sources, says Mellars.

Using this technique, the main or key light is placed in front of your face and slightly to one side to illuminate your face at an angle. A second, softer fill light is positioned in front of the face on the opposite side to fill in the shadow created by the key light.

Finally, a third light is placed behind you on one side or the other and pointed to illuminate the hair. This light helps make you stand out from the background. (This kind of backlight is inadvisable when the subject is bald, as the lighting effect creates a shine on the scalp.)

Apply the Goldilocks principle when choosing a background

Backgrounds shouldn’t be too distracting. “You don’t want whatever is in the background to upstage you,” says Mellars. But you don’t want your background to be too plain either. “There are few things that are less dynamic than a bare white wall.”

Start by adding some space between you and the wall behind you. “Try to create a sense of perspective, depth and texture in the image,” says Mellars.

Then use the simple trick of adding a subtle light source, like a lamp with a shade, somewhere in the background. It shouldn’t be too bright because you don’t want that light to create an ugly backlight effect. What you are looking to accomplish is a slight accent in the background.

“Think about everything that is in the frame just like a painter would do,” says Mellars. “What’s on the top edge, what’s on the bottom edge, what’s on the right edge, what’s on the left edge, and what’s in the middle … How is the composition? Is it cluttered? Is it too empty?”

By moving your lens (or laptop) even subtly to the left or the right, or a little up or down, you can find things in the background that look good and crop out objects that would take away from the composition.

“Don’t be afraid to remove items from the background that are taking away from the image. At the same time, feel free to place items in the frame that might make it a better shot — perhaps a vase with flowers, a beautiful lamp or a colorful cushion,” says Mellars.

Find your best angle

When you are composing a shot, play around with where to best position yourself in relation to the camera or, in this case, in relation to your laptop or smartphone.

Find the angle that’s right for you, advises Mellars. Some people might benefit from a closer shot, while others might look better with a so called mid-shot in which you see more of the torso.

“You’re going to look the best, and probably communicate most effectively, when you feel comfortable and confident,” says Mellars.

Mellars suggests placing the camera at eye level or slightly higher, though not too high since this will make you look smaller. Likewise, try to avoid filming yourself from a low angle.

Rather than just putting your laptop on a table, use some books or a stand to raise the filming height of your computer. This inexpensive adjustment can help you avoid those lower angle shots that accentuate the neck in an unflattering way, particularly when they are close-up shots.

“I’m sure there are people who have great necks,” says Mellars “but usually it’s not the best angle.”

Don’t forget the sound

Mellars says that poor sound quality can ruin a movie and make it unwatchable. So paying close attention to recording the best possible sound is just as important as setting up a good shot with proper lighting.

First, make sure that you have the best possible internet connection as this might otherwise interfere with the sound quality. If possible, switch off the wifi on other devices and try to eliminate background noise.

There may be some noises you have no control over, such as outside noise from traffic or barking dogs, but there may be distracting sounds in your home that you can do something about. For example, you should turn off the blaring TV or radio in the other room and you could ask family members or housemates to minimize noise during your call.

Just as you want to consider the best locations for lighting, you may also want to take into consideration the best spots for sound. When Mellars worked in Latin America as a radio correspondent for NPR, the BBC and other media outlets, he would sometimes record reports from inside a closet to avoid picking up sounds from outside.

Put your best face forward

Presenting yourself virtually or on camera is really not that different from presenting yourself in person. It’s a question of using the medium in the best way possible to bring out who you are.

In real life, a variety of elements come together to make an impression on someone else and help you communicate clearly. Most of these cues are subtle but they all aid in getting across your message, says Mellars. With video, you are adapting these things to a digital format.

“Your posture, the way you move, what clothes you wear, how you interact with other people, how you speak and how you listen, how confident and at ease you feel, all have an impact on the way people perceive and receive you,” says Mellars.

For video calls, Mellars suggests picking out an accessory such as a scarf, a tie, a necklace, earrings or other piece of jewelry to add a splash of color and subtly draw people’s attention.

Cameras pick up very slight movements. If you want people to be able to pay attention to you and focus on what you’re saying, try not to move around too much.

“Speak clearly. Listen carefully when other people are talking. You’re aiming to connect. And the best way to make a good connection, no matter the medium, is to be present, engaged and interested in the person that you are talking to,” says Mellars. “The best lighting and technical preparations will be useless if there isn’t a genuine human connection and a real desire to communicate … You can’t fake presence or empathy.”

Finally, remember to have some fun, says Mellars.

“Look at other people’s webcams — be they celebrities, politicians or friends. Study the lighting, look at how they frame the shots, observe what’s in the background, look at what they are wearing and think about the way they present themselves … Rather than seeing video calls as a chore, try to embrace them as an opportunity to be the star of your own show.”

John Legend and Jean-Charles Boisset Team Up for Virtual Wine Tasting

With wine tasting rooms closed due to Covid-19, more and more wineries are taking tastings online. But not every tasting experience comes with the participation of a Grammy-winning artist.

This Wednesday, singer-songwriter John Legend will host a virtual wine tasting together with local wine magnate Jean-Charles Boisset, the proprietor of Buena Vista Winery, DeLoach Vineyards and Raymond Vineyards, among others.

Legend and Boisset teamed up in 2015 to create Legend’s own wine label, LVE Legend Vineyard Exclusive.

“Just like with all of my creative endeavors, my approach to winemaking is to collaborate with the best and trying to make something magical,” said Legend.

Since its inception five years ago, the LVE lineup has grown to include seven wines; four from Napa Valley and three from France.

On Wednesday, Legend and Boisset will be joined by wine.com educator Gwendolyn Osborn as they taste the LVE Legend Vineyard Exclusive Provence Rosé and the LVE French Sparkling Rosé.

The grapes for LVE Rosé were grown in the Montagne Sainte-Victoire region of Provence in France. Grapes for the LVE Sparkling Rosé are sourced from a blend of vineyards in well-known growing regions of France, including the Loire and Languedoc.

“In this unique time, while we may be separated physically, wine still unites us,” said Jean-Charles Boisset, proprietor of Boisset Collection.

Register here for the May 6 wine tasting with Legend and Boisset, which takes place from 4-4:40 p.m. When you sign-up, you can also submit a question about their collaboration.

The Best Sonoma and Napa Spots for Margaritas To Go

Cinco de Mayo falls on Taco Tuesday this year, giving us double the reason to celebrate. While shelter in place orders are putting a damper on our fiestas, we can still get our fill of margaritas and Mexican eats by ordering from our many local restaurants. We’ve put together a list of the best Sonoma and Napa spots for takeout tequila for your Cinco de Mayo celebrations.

Click through the above gallery for photos of some delicious drinks. Note that some restaurants are closed on Tuesday, so you’ll want to order in advance. Is your restaurant doing margaritas to go? Send us an email

Sonoma County

El Gallo Negro, Windsor: El Gallo has a margarita for everyone with 11 festive options ($9-12), including their house margarita, La Margarita, a Mezcal margarita, skinny margarita, and the Mucho Caliente. For Cinco de Mayo, they’ve created a watermelon basil margarita, because a watermelon’s colors (green skin, white rind, red inside) represents the Mexican flag. They’ve also got eight styles of burritos to match. Order online or by calling 707-838-9511. Open for drive-thru from 11 a.m. – 8 p.m. 8465 Old Redwood Hwy, Windsor, elgallonegro.net

Texas Margarita from Sweet T’s in Windsor. (Courtesy photo)

Sweet T’s Restaurant + Bar, Windsor: For a spicy margarita with a twist, order up the Texas Margarita ($13) from Sweet T’s with Herradura Reposado Tequila, Cointreau, lime, agave, pineapple, and cayenne pepper. Open for curbside pickup between 11:30 a.m. to 8 p.m. To-go cocktails and family-style meal options can be found here. Call 707-687-5185 to place your order. 9098 Brooks Rd S, Windsor, sweettssouthern.com.

Cascabel, Santa Rosa: Cascabel has created a Cinco de Mayo Meal Kit & Margarita special. For $12, the customizable meal kit serves four people and for $29, you can add on a pitcher of margaritas (five margs for the price of three). They also have a slew of single-serve cocktails on their menu, like the Strawberry Lavender or Pineapple Cilantro Margaritas ($11). Open from 3 p.m. to 7 p.m daily. To order, call  707-521-9444. 909 Village Court, Santa Rosa, 707-521-9444, cascabelbayarea.com/santa-rosa.

Prickly Pear Margarita from Cascabel in Santa Rosa. (Courtesy photo)

Steele and Hops, Santa Rosa: Feel like going big for the occasion? Steele and Hops has margaritas by the quart for $25, which shakes out to about six cocktails. Call 707-523-2201 to order. 1901 Mendocino Ave, Santa Rosa, steeleandhops.com

Agave, Healdsburg: True to its name, Agave has a tasty lineup of agave tequila drinks, like the Hibiscus Margarita, plus you can snag a pitcher of margs for $38. They all go great with Agave’s traditional Mexican dishes. Call 707-433-2411 for delivery or takeout. Menu available online. 1062 Vine St., Healdsburg, agave-mex.com.

Mateo’s Cocina Latina, Healdsburg: Mateo’s has a Cinco de Mayo special featuring olive oil guacamole, your choice of ceviche or a nacho platter, and Ritual Farm pork carnitas for $78 (serves 4-6). Add on a serving of four seasonal margaritas for $36. Typically closed Tuesdays, Mateo’s has decided to open for the holiday, taking pick-up orders on the special only (and drinks) between 4 p.m. – 6 p.m. Order online or call 707-433-1520. 214 Healdsburg Ave, 707-433-1520, mateoscocinalatina.com

Diavola, Geyserville: In partnership with the Geyserville Gun Club, Diavola’s Jamaica Fresca ($25, serves 4) is made with tequila-infused hibiscus tea, agave, fresh lime, and ghost pepper. Pair it with their Taco Tuesday “Supper Club” special ($40 for two people) featuring pork carnitas, chicken Verde, and Korean tacos with fresh salsa and sides. Place an order in advance online or by calling 707-814-0111. 21021 Geyserville Ave, Geyserville, diavolapizzeria.com.

McNear’s Saloon & Dining House, Petaluma: McNear’s is closed on Tuesday, but if you can plan ahead, pick up their Margarita Kit ($45) this weekend, which includes a bottle of Blanco Tequilla, homemade sweet and sour and agave-spiked triple sec, fresh limes, and spicy salt for the rim. McNear’s Saloon & Dining House, Petaluma Serving times: 11:30 a.m. – 2 p.m. and 4 p.m. – 7 p.m., Wednesdays – Sundays. Advance orders for peak meal times are greatly appreciated. 23 Petaluma Blvd N, 707-765-2121, mcnears.com

Mi Pueblo, Petaluma: This classic taqueria has margaritas to go with their classic fare, making it a no-brainer for a Cinco de Mayo celebration. 800 Petaluma Blvd N, Petaluma, 707-762-8192, eatmipueblopetaluma.com. 

Seared, Petaluma: Grab a cocktail kit for $35 and spend Cinco de Mayo sipping refreshing grapefruit margaritas. Kit includes a liter of El Jimador tequila, four bottles of grapefruit soda, and lime. Menu here. Takeout available Wednesdays – Sundays, so pick up your kit in advance. Order online or call 707-762-5997. 170 Petaluma Blvd N, Petaluma, petalumaseared.com

Bottled margaritas from Gran Electrica in Napa. (Courtesy photo)

Napa Valley

Gran Electrica, Napa: Gran Electrica has created a Cinco de Mayo Party Kit for two ($75), which comes with two taco kits (4 total tacos), guac, chips, and salsa, two bottles of margaritas (4 cocktails total), a bottle of Space Age Rose, and a party mix by their in-house DJ. You can also get the margarita bottles separately for $15. Order online here. Takeout available Tuesdays – Sundays, 4 p.m. – 8 p.m. 1313 Main St., Napa, 707-258-1313, granelectrica.com

Heritage Eats, Napa: This isn’t typically a holiday that favors those who are gluten-free, but Heritage Eats has the goods. Their Cinco de Mayo Fiesta Kit ($60 for four, $76 for six) comes with tacos, a side of rice, avocados, and a dozen Mexican hot chocolate cookies—all gluten-free—plus a mini piñata. Throw in a quart of margaritas for $18 and you’ve got yourself the perfect Cinco de Mayo celebration. Order online here. Takeout available daily, 10 a.m. – 8 p.m. 3824 Bel Aire Plaza, Napa, 707-226-3287, heritageeats.com

Margaritas from Heritage Eats in Napa. (Courtesy photo)

Frida’s Mexican Grill, Napa: Frida’s has opted to celebrate Cinco de Mayo for three straight days, offering $2 tacos on Monday, Tuesday, and Wednesday and a special appetizer plate for $15. As for margaritas, they’re offering discounts on their house margaritas ($8 in a cup, $11 in a 12 oz. bottle) and their top shelf margarita ($10 in a cup, $14 in a bottle). Takeout available daily from 10:30 a.m. – 7:30 p.m. Call 707-252-3575 to place your order. 1533 Trancas Street, Napa, fridasmexicangrill.com

Ca’ Momi Osteria, Napa: Ca’ Momi is crafting some pretty intriguing cocktails, like the Il Sole, made with Cruz de Fuego mezcal, Ambrosia aperitivo, Pierre Ferrand orange curaçao, Gusta di Amalfi mandarins liqueur, fresh lemon juice, and orange bitters. There’s also The Calabrita, consisting of chile-infused tequila, blood orange and hibiscus grenadine, fresh lime juice, and honey liqueur. The best part: the more you drink, the more you save (cocktails are 1 for $15, 2 for $20, 4 for $40, 6 for $55, or 8 for $70). Order online here. Takeout available daily, 5 p.m. – 9 p.m. 1141 First St., Napa, 707-224-6664, camomi.com

Don Perico, Napa: One of Napa’s standby Mexican joints, add a $5 house margarita, $8 skinny margarita, or $8 cucumber margarita to your order. Takeout available daily, 11 a.m. – 8 p.m. To order, call 707-252-4707. 1106 First Street, Napa, donpericos.com

Napa Noodles, Napa: Get a summer-ready, spicy mango margarita from Napa Noodles for only $10. They also have margaritas on the rock to-go, two for $18. Takeout available daily, 12 p.m. – 2 p.m. and 4 p.m. – 8 p.m. To order, call 707-492-8079. 1124 First Street, Napa, napanoodles.com

Farmstead, St. Helena: Farmstead’s popular margarita—featuring Blue Agave tequila blanco, homemade sour, agave nectar, lime, and a salt rim—is available to go for $19 (16 ounces). Takeout available daily from 11:30 a.m. – 7:15 p.m. Order online here. 738 Main Street, St. Helena, 707-963-4555, longmeadowranch.com

Local Film Society Brings Movies and Hollywood Stars to People’s Homes

Closed movie theaters won’t stop the Alexander Valley Film Society (AVFS) from bringing films and stars to movie buffs.

Just days after shelter in place orders were issued across the Bay Area, the organizer of the annual Alexander Valley Film Festival launched a “Shelter in Place” series, featuring online screenings of ticketed film releases on Mondays, virtual food-and-wine movie nights on Wednesdays, and live interviews with movie stars, as well as filmmaking and video editing workshops.

While the Monday and Wednesday events have brought several arthouse films to the fore, the real star of the series are the live Q&As with film industry celebrities, which AVFS Executive Director Kathryn Hecht moderates from her home office.

As part of the series, Hecht has interviewed Hollywood actors Ron Livingston (“Office Space,” “Band of Brothers,” “Swingers”), Steve Zahn (“Reality Bites,” “Rescue Dawn”), and Rosemarie DeWitt (“Mad Men,” “Rachel’s Getting Married”) among others. The next interview, with outgoing Sundance Film Festival Director John Cooper, is scheduled for this Sunday, May 3, at 2 p.m.

According to Hecht, the goal of the series is to help lift the spirits of film fanatics as they shelter at home, away from the big screen.

“The highest value we can provide to our constituents is access,” she said. “Being able to bring content and connection at a time when people are starving for human contact is important. It’s about getting people to laugh and experience some camaraderie.”

Hecht came up with the idea for the series one night toward the beginning of sheltering-in-place as she was trying to figure out how the organization could offer more interactive programming.

She immediately called AVFS board member Jenny Gomez for input. Gomez’s husband, Rick, works as an actor and Hecht thought the couple might have some good ideas for people and films to include. The Gomez family then kicked off the series on March 12 with a screening of Rick’s film “The Week,” followed by a Zoom interview with the couple.

For Jenny Gomez, that first experience served as a reminder that, despite our current situation, everyone remains connected.

“It all played out like any other Zoom (call), just like you’d talk to your friends or your parents,” she said. “There’s something really universal about it. The format created an opportunity for us to connect in a really intimate way, even though we were in our [respective homes].”

The following week, Hecht invited Geyserville filmmaker Scott Keneally to join the Q&A series, this time on Facebook Live. Before the interview, the AVFS streamed “Rise of the Sufferfests,” Keneally’s 2016 documentary about obstacle course racing.

“The film was such a significant part of my life for so many years, so when Kathryn approached me I jumped at the chance,” said Keneally. “Not only do I love geeking out about filmmaking, but given the current state of affairs, it seemed like it would be a fun escape. And it was. I didn’t think about the goddamned pandemic for a whole hour.”

Other early guests on the interview series included Steve Zahn and film critic Jil Hales, owner of Healdsburg’s Barndiva restaurant. The highlight, however, was the interview with Ron Livingston.

Livingston, who made his breakthrough in cult classic “Office Space,”  joined the live chat from his Los Angeles home and spoke candidly about his life and career in the movie industry. The conversation ranged from his days as a Yale undergraduate to his work on HBO’s “Band of Brothers.” The actor also answered questions submitted via Facebook.

Livingston isn’t the only member of his household to participate in the AVFS “Shelter In Place” interview series. Last week, his wife and fellow actor, Rosemarie DeWitt, joined the show, too.

Going into this weekend’s interview with Cooper, Hecht and Jenny Gomez are busy putting together the next lineup of interviewees. Hecht said she would love to continue the interview program, as well as the online film screenings, even after shelter in place orders have been lifted.

“I keep asking myself, ‘Why weren’t we doing this before?’” she said, noting that the society’s web traffic has increased more than 300 percent since the series began. “The whole program is a really low-stakes way for us to connect with our fans and reach new audiences.”

Upcoming online screenings include the cult film “The Princess Bride” on May 4. Visit the Alexander Valley Film Society website for more information about the Shelter in Place series: avfilmsociety.org

As National Meat Manufacturers Close, Many Are Turning to Local Butchers

The selection at the meat counter at Thistle Meats in downtown Petaluma. August 28, 2014. (Photo: Erik Castro/for The Press Democrat)

With much of the nation’s meat supply in flux as major processing plants close due to COVID-19 outbreaks, local restaurants and consumers will likely see skyrocketing prices and shortages of beef, chicken and especially pork in the coming weeks.

Though moves are being made at a federal level to force reopening of plants that process more than 25% of the nation’s weekly supply, another solution is closer to home.

“Our supply chain is very short and very strong,” said Adam Parks, owner of Sebastopol’s Victorian Farmstead Meat. As a small, family-run operation, he’s sold regionally-sourced chicken, beef and pork at independent grocers, farm markets and directly to consumers for more than a decade.

Parks said that about 15 large-scale producers like Tyson and Smithfield account for about 98% of all meat sold in the county. “As shelves go dry, people are looking for more local places to buy their meat,” he said.

“I know every rancher that raises for us. We have gone out of our way to know that we’ve but a supply chain we can trust,” said Parks, who has direct ties through the entire production process, from farms and ranches to processors and distribution.

“My biggest problem is that I’m running out of cold storage,” he said. He recently scaled up his business to accommodate an additional 250 delivery orders each week.

With serious cracks showing in national supply chains, Parks is far from alone in seeing locals clamoring for meat sources closer to where they live.

Adam Parks of Victorian Farms Meat. Courtesy photo
Adam Parks of Victorian Farms Meat. Courtesy photo

The shelter-in-place measure cut orders at Santa Rosa’s Golden Gate Wine Country Meats by 75%. Owner Brad Wagner said the sudden drop forced his business to get creative, so he’s been providing meat directly to consumers by working with independent local grocers, delivery services and even Third Street Aleworks restaurant, which is selling boxes of meat and produce along with their takeout food.

“The average consumer doesn’t understand how things go from a farm to a warehouse to a grocery store or restaurant. Over the next two weeks it’s going to be the craziest roller coaster ride we’ve ever seen,” Wagner said about the effect of the closure of big plants and the subsequent lack of labor.

With massive food processing plants closed, ranchers have nowhere to take their animals for processing. Millions of animals are being euthanized simply because farmers can’t afford to feed animals they can’t sell.

“That’s why the President is trying to open them back up, but I don’t know how they can force people back to work. It will be interesting to see what happens,” Wagner said. Nationwide, more than 6,500 workers front large-scale meat plants have tested positive for COVID-19.

Though Wagner does sell meat from national producers, he said his relationships with smaller local producers like Stemple Creek and Petaluma Poultry as well as family farms in Texas and Oregon will keep products rolling into Sonoma County.

Marco Lepe from Lepe’s Foods in Santa Rosa distributes meat throughout the region. He said he’s had a harder time getting beef, but still has supplies. “It’s the trickle down from the Tyson (beef) plant closing in Washington. They were doing 4 million pounds a day,” Lepe said. His drive-up and delivery business also has been booming.

Though it is unlikely that meat counters at local grocers will go bare, Victorian Farmstead’s Parks said he worries most about the pork supply. Because hogs have to be processed at certain weights, they can’t be put back to pasture to wait for reopening of meat processing plants.

“You thought toilet paper was hard to get? Try finding a pork chop in two weeks,” he said.

Hot Outside, Stuck Inside: 15 Cool Things You Can Do at Home

Sonoma County is seeing the first weeks of summer weather with high temperatures in the 80s and record heat in Santa Rosa. But, since stay-at-home orders are still in place, many of us are struggling with being stuck at home in the heat. We’ve compiled a list of the best activities you can do at home without breaking a sweat. Scroll through the gallery above for 15 ideas.

These Local Bookstores Are Offering Curbside Pickup and Delivery

Aaron Rosewater, co-owner of Levin & Company, organizes the shelves at his bookstore in Healdsburg on Tuesday, August 21, 2018. (Beth Schlanker/ The Press Democrat)

The shelter-in-place orders due to Covid-19 have drastically changed how we spend our free time. Many of our favorite pastimes — spending time at the beach, in restaurants and cafes — have suddenly vanished. One activity that remains, however, and that even seems to have increased in popularity during the pandemic is reading. Perhaps because it helps us relax and allows us to escape the current crisis, at least for a moment.

But with bookstore browsing and next-day delivery no longer available to us, we need to find alternate ways to access books. While firing up the e-reader or downloading titles onto the computer or smartphone is one option, many of us might want to take a break from screens. Thanks to Sonoma County’s stalwart booksellers, we can still get our hands on paperbacks and hardcovers: several are now offering curbside pickup and delivery during limited hours. Click through the above gallery for details.

Barnes and Noble in Santa Rosa is closed. You can order online for delivery. Are you a local bookseller offering curbside pickup or delivery? Send us an email and we will add you to the list. 

Goat to Meeting: Local Farm Animals Join Video Conference Calls

Before the onset of the coronavirus pandemic, few of us had heard of Zoom. These days, everyone seems to be using the video conferencing platform. When Grandma finally joined in on the calls, you may have thought you’d seen it all. But you were wrong.

Two Sonoma County residents, Amos and Johnny, have recently been turning virtual heads by making guest appearances on Zoom, showing call participants how to live your best life — as a sheep and a goat.

Amos and Johnny reside at Charlie’s Acres in Sonoma, a nonprofit animal sanctuary that is home to 140 rescued farm animals. Charlie’s Acres is one of more than 30 farm animal sanctuaries across the country that is now offering farm video calls through a program called Goat 2 Meeting, created and operated by Half Moon Bay nonprofit Sweet Farm.

Launched only a month ago, demand for this special service is already through the roof — from animal rights clubs to birthday parties to Fortune 100 companies, everyone wants to join in on the fun.

“You wouldn’t believe the diversity of people asking for us to call in,” said Nate Salpeter, co-founder and executive director of Sweet Farm.

Courtesy of Charlie’s Acres

For a $65 donation, you can book a 20-minute virtual private tour for up to six people. Corporate meeting cameos and virtual tours for unlimited guests run from $100 to $750. Virtual field trips for public schools are free.

With the cancellation of in-person tours, Charlie’s Acres and other animal sanctuaries have lost a key source of revenue. Thanks to proceeds from Goat 2 Meeting, Charlie’s Acres founder, Tracy Vogt, has been able to bring a furloughed employee back to work.

“We’re absolutely booked well into May, which is amazing,” said Vogt.

So far, Charlie’s Acres has participated in video calls with a variety of organizations and companies, from schools and nurses associations to online dating services, insurance companies and law firms. A live television morning show is on next week’s schedule.

“We’ve done several (calls) with people working really hard on some aspect of Covid-19 relief and they seem to be extremely grateful for a smile during this time,” said Vogt.

When interested groups sign up online, they can request a certain animal and farm sanctuaries will do their best to accommodate wishlists. But regardless of what kind of animal eventually joins the call, they all seem to be naturals when it comes to eliciting smiles.

Sarah Hernholm, founder and president of Whatever It Takes (WIT), a program that teaches entrepreneurial and leadership skills to middle and high school students, recently booked a Goat 2 Meeting for her students, which took them on a virtual trip to Charlie’s Acres animal sanctuary.

“I had such a hard time keeping the surprise and I only had to hold it for two days,” said Hernholm, who’s been working hard to inject some lightness and humor into an otherwise somber situation for her students.

Before the Go 2 Meeting, the WIT book club had just finished reading The Alchemist, a novel by Brazilian author Paulo Coelho, which follows the journey of an Andalusian shepherd boy. So you can imagine their surprise, and delight, when they discovered Amos the sheep on the call.

“When I first saw the sheep on camera I was so surprised, I really didn’t expect an animal,” said Rosie Alchalel, a WIT student from San Diego. “Never in a million years would I have thought I would be on a Zoom call with a sheep!” added Lila Chitayat, also from San Diego.

“As someone who is on week six on quarantine, it brought me so much joy to see nature and wildlife through the lens of my computer,” said Sarina Chitkara, from New York City, who also found it inspiring to learn about how Tracy’s nonprofit is pivoting to accommodate to the ever-changing circumstances of Covid-19.

Along with providing a much-needed break from the seriousness of the pandemic, the farm video calls and tours teach participants about the farm animals. While the animals tend to not hold still for very long, the multi-talented educators at Charlie’s Acres have developed a knack for keeping that Zoom square on point, catching those must-see, smile-inducing moments, like when muddy pigs decide the perfect time to shake it off — including on the educator — during a live call.

Courtesy of Charlie's Acres
Courtesy of Charlie’s Acres

These Sonoma County Wineries Will Deliver to Your Door

Baby boomers will likely remember the white-uniformed milkman leaving a crate of milk bottles on the back porch or perhaps the Helms Bakery truck driving through California neighborhoods, drawing families outside to buy breads and pastries from the driver.

With tasting room and restaurant shutdowns stalling Sonoma wineries in their sales efforts, some are now doing good old-fashioned doorstep deliveries and curbside pick-ups to keep the flow of vino going to sheltered-at-home consumers. These are slow ways to move wines — low-tech, time-intensive and certainly not efficient. Yet the personal touch, from a safe 6-foot distance, seems to be resonating with deliverers and recipients alike.

Zina Bower, partner with winemaker Nikolai Stez at Woodenhead Vintners near Forestville, oversees marketing, the tasting room and the wine club. “It’s been tough without our tasting room,” she said. “We’re a boutique producer, making about 3,000 cases of wine a year. We’re mostly direct-to-consumer, tasting room and wine club (sales), and our shipper (in Windsor) is backed up in getting orders out.”

So she arranges for curbside pickups at the tasting room and makes free deliveries of Woodenhead’s pinot noirs, zinfandels, sparklers and other wines to the hunkered-down, typically within a 15-mile radius of Santa Rosa.

“I love it and people love it,” Bower said.

Brian Gearinger is one of the customers enjoying the new in-person service. The Santa Rosa trial attorney, a Woodenhead wine club member, ordered a case of wine and was thrilled when Bower delivered it to his driveway.

“We’ve known Zina for more than 10 years and have taken out-of-town visitors to Woodenhead,” Gearinger said. “It was great that she came to our house.”

Gearinger and his family bought the house after losing their Fountaingrove home in the 2017 Tubbs fire. The new home came with a 1-acre vineyard planted to zinfandel, so when Bower, a zin fanatic, dropped off the wine, she got something too, a tour of the vineyard from Gearinger, at a safe 6-foot distance.

Here are five Sonoma wineries making deliveries and friends along the way. Normally, state law prohibits wineries from providing free delivery and shipping as part of the sale of alcohol. But during the coronavirus crisis, the state is allowing complimentary delivery of wine, although this regulatory relief can be rescinded at any time. Order up now.

Anne Moller-Racke and Hannah Gropman of Blue Farm Wines. (Brinkley Capriola)

Blue Farm Wines

Proprietor Anne Moller-Racke and her daughter, Hannah Gropman, sell their remarkable pinot noirs and chardonnays to wine club members and during private visits in the Blue Farm Pump House, an intimate tasting room on Anne’s seven-acre ranch in Sonoma Carneros. Some wines are available in shops and restaurants, yet direct-to-consumer sales is their No. 1 path.

Moller-Racke, an accomplished viticulturist responsible for plantings decades ago for Buena Vista Winery, is now making personal deliveries of her Blue Farm wines in Sonoma Valley and as far away as Marin County.

“Hannah makes the connections and does the scheduling, and one of us drops off the wines on the porch,” she said. “We are finding some new customers, making new connections, while also supplying local businesses. Our wine club shipment went out before the shutdowns. We also sent wine to our employees, so we can virtually taste together, bond and stay connected. The spirits of the 2017 fires keeps our community alive.”

Those buying Blue Farm wines online also can pick up their orders in the Pump House, sans the customary table settings. “Waves are exchanged, 6 feet away or more,” Moller-Racke said about onsite pickups. “We’re social human beings. We miss contact most of all, so a wave is appreciated.”

707-721-6773, bluefarmwines.com

Mayo Family Winery

Jeffrey Mayo built his business on the direct-to-consumer model, selling every bottle of his Sonoma Valley wines through two tasting rooms and a robust wine club. It was a business envied by many, because it eliminated the middle man — the distributor/wholesaler — and allowed him to sell wines on his own terms.

Now, Mayo’s tasting rooms in Glen Ellen and Kenwood are closed and he’s hitting the road, masked and sanitized, to deliver his bubblies, chardonnays, zinfandels and cabernet sauvignons to North Coast customers.

“I’ve been doing this for 30 years,” Mayo said, “and sales have always been 100% direct. It’s (the shutdowns) been a big financial hit. But my deliveries get me out of the house, I don’t mind driving and they serve people that remember the experience.”

Mayo said he makes eight to 10 deliveries a day, ranging from Sonoma to Sacramento to Oakland. “One guy was practically in tears when I made a delivery and put up a sign that thanked me for it,” Mayo said. “Others have left signs reading, ‘put wine here.’ The response has been phenomenal. People really appreciate the service.”

707-938-9401, mayofamilywinery.com

Three Fat Guys Wines

Proprietor and winemaker Tony Moll became well known in Sonoma Valley long before he filled his first barrel. A fourth-generation Sonoman and sports standout at Sonoma Valley High and the University of Nevada, he went on to play in the NFL for the Green Bay Packers, Baltimore Ravens and San Diego Chargers. As a 6-foot-5, 320-pound offensive lineman, he blocked for quarterbacks Brett Favre, Joe Flacco and Philip Rivers. Now he delivers wine on the Sonoma Valley block.

“If you don’t want to leave your home, we will come to you,” he said. “It’s nice just seeing happy people when we put our wine in their hands, be it local delivery, curbside pickup at the tasting room on Saturdays or shipped (for $3). I’m in the business to make people happy, so I like to make sure that happens.”

Most NFL offensive linemen claim they aren’t fat, they’re just well-muscled with plenty of padding. Two of his Packers teammates, Daryn Colledge and Jason Spitz, are the other Fat Guys founders. While they’re in the background now, the brand name is based on the girth of the threesome during their playing days. They produce rosé, chardonnay, pinot noir and cabernet sauvignon from renowned vineyards in Sonoma and Napa Valley. Military members, first responders and school teachers receive a 50% discount on wines once they join the wine club.

707-938-7211, threefatguyswines.com

Trione Vineyards & Winery

Jess Vallery, who directs this Geyserville winery’s marketing and direct-to-consumer programs, hit on an idea during the coronavirus clamp-down: to not only offer curbside pickups and delivery, but also to surprise some with unexpected wines, in a non-contact manner.

“It’s like the doorbell ditch, ring and run,” she said.

Vallery chooses two wine club members once or twice a week to receive two bottles each and makes the delivery. Her first two recipients were in San Francisco, and she and husband Tim Vallery packed the wines and their Aussie dog into their vehicle and headed to the city. One stop was at a condo complex, and as the tenant came down to the lobby to retrieve the wine, the Valleys watched the reaction from outside.

“The wife looked at the logo box and card, saw me and screamed. She was so happy,” Jess said. “Lots of air hugs from six feet apart.”

Jess Vallery and longtime Trione tasting room employee Reed Ackerman make the regular, non-gift deliveries, a service offered free to people living or working along the 101 corridor between Cloverdale and Petaluma (shipments are $5). Anyone can purchase the wines — sauvignon blanc, chardonnay, pinot noir and the red Henry’s Blend are the most popular — and have them arrive on their porch.

Pickup days are popular too, she said.

“We’re a small team and can work remotely and talk to our customers,” she said. “People are bored, they miss the winery. The drive-through pickups keep us connected, and the surprise gift deliveries are a fun way to share positive information about the winery and our people.”

707-814-8100, trionewinery.com

Courtesy of Woodenhead Vintners

Woodenhead Vintners

Nikolai Stez and Zina Bower sell the vast majority of their wines in their tasting room near Forestville and to club members. Their pinot noirs, zinfandels and sparkling wines are solid, and they also offer out-of-the-ordinary varietals such as a charbono from Mendocino County and a racy, sophisticated Halfshell White Wes Cameron Ranch Russian River Valley French Colombard, which dismisses the notion that the grape, when grown in California, is destined for inexpensive jug wines.

707-887-2703, woodenheadwine.com