Solar Punk Farms Provides a Vision for a More Joyful, Sustainable Future

The space-age greenhouse, built by the couple with help from family, has become a local landmark in Guerneville. (Eileen Roche / Sonoma Magazine)

Nick Schwanz and Spencer Scott are living a vision for a more joyful and sustainable future. On their experimental land project in rural Guerneville, the couple demonstrates how a life that centers caring for the earth can be forward-thinking, delicious — and serve the wider community.

In early 2020, Nick and Spencer were living in San Francisco but dreamed of moving to a place where they could build a more thoughtful relationship to the natural world. They began to draw up a list of what that different life could look like, centering the importance of community and resilience. “We made this impossible list so that we wouldn’t do it,” jokes Spencer. “But then when we found this place, it definitely felt like, ‘OK, we’re in.’”

The place that captured their imagination was a 10-acre horse ranch that admittedly was in somewhat rough shape for a future regenerative farm — much of the front acreage was buried under a foot of compacted sand where a riding arena used to be. But it was right in Guerneville, with that town’s strongly rooted queer community, and the couple knew that with effort, the land could be remediated for vegetable beds and orchards. The property also boasted a small redwood grove, a house with enough space to host friends and family, and plenty of access to nearby wild spaces.

Solar Punk Farms
Nick and Spencer were married on the farm two summers ago. Their front porch is a gathering space for friends and family. (Eileen Roche / Sonoma Magazine)

“You have to fall in love with land to do a land project,” says Nick. “And there’s nowhere easier to fall in love with land in Northern California. We have the most diverse, the biggest, the most grand, the most sweeping natural ecosystems of anywhere in America. It’s just crazy how magical this place is.”

The couple moved to the farm in 2020. The first order of business? Tearing out the riding arena and building up soil and infrastructure to grow food. “The beginning was actually the easiest part,” says Spencer. “There was so much excitement, and we didn’t know how far we had to go.”

“We had that sprinter energy, like the beginning of a race where you come out of the gate fast,” laughs Nick.

Five years down the road, Solar Punk Farms is an ever-evolving demonstration of a vibrant, positive, inclusive, climate-first existence. With the help of Nick’s father, a master carpenter, they’ve refurbished the house and built a large chicken coop — and a magnificent, spiral, solarpunk-style greenhouse, which has become a local landmark.

Solar Punk Farms
The space-age greenhouse, built by the couple with help from family, has become a local landmark in Guerneville. (Eileen Roche / Sonoma Magazine)

Nick and Spencer are also selling produce to local restaurants, teaching schoolkids how to grow food, and giving away 40 cubic yards of compost a month in partnership with Zero Waste Sonoma. Support from Fulcrum Arts, which works with emerging organizations at the intersection of art and science, allowed the couple to hire their first full-time employee to assist with farming outreach and education. They’ve also hosted work parties, climate education talks, homemade brunches for local seniors, wine festivals and even a wedding — their own, on a hand-built stage in the redwood grove out back in the summer of 2023.

Spencer is currently finishing a book about living a climate-forward life, even as the couple continue to shape the vision for the project and work day jobs to keep afloat. “It’s always, ‘What’s the next thing?’ And I think that’s in our blood,” Spencer says. “Nick and I are always doing three jobs and working on three projects all at once.”

Sharing their work

Nick: People are sometimes surprised that this is our home. People will drive into our driveway sometimes, and we’ll just stop and give that random stranger a tour. What helps is that we’re both very passionate about sustainability and this project we’re working on. So it’s a joy to bring people along and make community around the thing we’re really passionate about.

Solar Punk Farms
Education outreach manager Hayley Dougan waters crops at Solar Punk Farms in Guerneville. (Eileen Roche / Sonoma Magazine)

Self-reliance vs. community reliance

Nick: A lot of people, when they think about homesteading, it’s often framed around self-reliance. That’s not what Solar Punk is all about. This is not self-reliance; this is community reliance. One of the chapters of Spencer’s book is called the myth of self-reliance. The idea is that it’s not about being isolationist and showing all the things that we can do on our own. It’s about showing that a project like this requires a ton of community.

The role of a farmer

Spencer: I think we’ve romanticized farming in a certain way that doesn’t give enough respect for how difficult it is. I want to say that in a very positive way. I mean that it’s important to respect how difficult it is to farm — and at the same time, it’s also great to have an herb garden on your windowsill. There are different levels of what farming and growing food means. You don’t need to be a farmer to be a voice within this larger climate and sustainability movement. It’s fun to grow food and eat your own food, but it’s also fun to support your local farmers who are already doing it well. That’s ultimately part of doing a project like this.

Nick and Spencer see their project as an important step in helping others engage with climate advocacy. That’s why outreach is such an important part of their work, including community work parties and demonstration gardens. (Eileen Roche / Sonoma Magazine)
Nick and Spencer see their project as an important step in helping others engage with climate advocacy. That’s why outreach is such an important part of their work, including community work parties and demonstration gardens. (Eileen Roche / Sonoma Magazine)
Solar Punk Farms
Solar Punk Farms’ Nick Schwanz, left, and Spencer Scott with new farming and education outreach manager Hayley Dougan, center. (Eileen Roche / Sonoma Magazine)

Part of something bigger

Nick: From a strategic lens, we’re these millennial, goofy, queer, dorky people, right? Which is behind many of the things we want to do here. So many on-ramps to the bigger climate movement have been depressing for way too long. Everything’s burning, you have to run away from this, etc. The wider solarpunk movement that we named the farm for was founded on the idea that the on-ramps need to be fun and beautiful and optimistic and inclusive and all of these things, because that’s what will get people to join.

On not always knowing what they’re doing

Nick: We’ve talked a lot about how we were just run-of-the-mill, everyday city people and now we are doing this project. And the learning is the point — we’re not doing it because we’re good at farming. We’re doing it because we want to learn how to do it. So expertise isn’t a barrier — that’s one of the messages we’re trying to get at. Not everybody is going to do a land project, not everybody lives in the country, a lot of people live in cities. Everybody’s got different backgrounds. But the climate movement desperately needs everybody involved in some capacity, and being good at something shouldn’t be the limiting factor. Learning how to be good at it should be part of what makes it enjoyable.

Nick and Spencer see their project as an important step in helping others engage with climate advocacy. That’s why outreach is such an important part of their work, including community work parties and demonstration gardens. (Eileen Roche / Sonoma Magazine)
Nick and Spencer see their project as an important step in helping others engage with climate advocacy. (Eileen Roche / Sonoma Magazine)

Working at the speed of the land

Nick: My biggest awakening and shock with this project was needing to work on a different timeline than I was used to. We took a permaculture design class with Occidental Arts and Ecology Center, and on the last day, we were talking with the teacher, and I told him I’d learned that I really need to slow down. And the teacher said, ‘I’m glad that you called that out. I can tell you want stuff to move faster and be more in your control. And I can tell you, that’s not how a big land project is going to work.’ So it was a really big, energetic shift to a place where you are working at the speed of the land, and that’s fixed. You do as much as you can and then get excited for the next season.

Spencer: It’s been a battle to find a balance between staying motivated and not forgetting to be happy with where this place is at every stage along the way. It helps when people visit and they say, ‘You guys have done so much.’ Because there’s still so much more to do.

Nick and Spencer see their project as an important step in helping others engage with climate advocacy. That’s why outreach is such an important part of their work, including community work parties and demonstration gardens. (Eileen Roche / Sonoma Magazine)
Outreach is an important part of Nick and Spencer’s work, including community work parties and demonstration gardens. (Eileen Roche / Sonoma Magazine)
Solar Punk Farms
Nick and Spencer recently set up the farm as a community compost distribution site for Zero Waste Sonoma. Neighbors can visit and take home free compost to nurture their own gardens. (Eileen Roche / Sonoma Magazine)

Summer on the horizon

Nick: I know everybody says summers on the farm are when it’s really crazy. But for us, spring is super intense, when we’re cleaning and planning and planting and getting all this stuff done. And then June is when all of the investment of spring comes alive and we start to realize the fruits of that labor. The big kickoff to summer is now Big West Wine Fest, and that’s also when we start to do our fun little pool parties. And this year, the garden is going to be producing a ton.

Spencer: There are all these intentionally planted things, and you start getting the fun flowers that come up in the beds after the spring wildflowers finish. So it’s about helping out in the garden, making jam, making big meals with the vegetables. It’s so fun.

Nick: We’ve never had a June like this. There’s going to be so much bounty. This is the first time when I feel like we have enough people here to do it all and do it well, so we’re really excited about it. This is going to be like the unveiling year.

To learn more about regenerative farming, LGBTQ+-friendly work parties and local outreach programs, including free compost distribution, visit solarpunkfarms.com.

Solar Punk Farms hosts the third annual Big West Wine Fest natural wine gathering June 14 and 15. bigwestwinefest.com

Home of Late Williams-Sonoma CEO Hits the Market in Glen Ellen

This Glen Ellen-based home known as the “Williams Sonoma house”—which was owned by W. Howard Lester, the late president and CEO of the kitchenware brand—is currently listed for $9,250,000. (Zillow Media Experts / Sotheby’s International Realty)
This Glen Ellen home, known as the “Williams-Sonoma house” — which was owned by W. Howard Lester, the late president and CEO of the kitchenware brand — is currently listed for $9,250,000. (Zillow Media Experts / Sotheby’s International Realty)

The so-called “Williams-Sonoma House” — once owned by W. Howard Lester, the late president and CEO of the kitchenware brand — has recently hit the market. The three-bedroom, four-bathroom residence with a pool, spa and guest cabin on nearly 9 acres adjacent to Jack London State Historic Park in Glen Ellen is listed for $9,250,000. 

The updated circa-1975 home has an exciting take on modern farmhouse style beginning at the exterior. The board-and-batten cladding is painted a wonderfully farm barn-red. In the 6,018-square-feet of living space are grandly sized French doors, wood floors and vaulted ceilings.

Natural light and white walls give an airiness to the open floor plan, but the look is accented with a whimsical, if not gutsy, use of color. Accents in plum, red, forest, teal and sunshine yellow provide pleasing visual surprises throughout the space. The decor maintains all the tranquility of the typical neutral-palette farmhouse, but without the predictability. 

Enclosed patio off of great room. (Zillow Media Experts / Sotheby’s International Realty)
Enclosed patio off of great room. (Zillow Media Experts / Sotheby’s International Realty)
Lounging area. (Zillow Media Experts / Sotheby’s International Realty)
Lounging area. (Zillow Media Experts / Sotheby’s International Realty)

The great room is divided by a plum-hued raised panel wall with a fireplace. Dual red credenzas give a bold balance to the look. A hint of red is pulled into the adjacent dining area via a geometric glass pendant.

The kitchen has classic styling with marbles, tin tile ceilings and an ornamented hood. A lemony yellow on the cabinets gives the space an impossibly sweet vibrance.

More sunshiny yellow extends into the trim work of the main bedroom — an inspired choice given the use of brick around the fireplace and stained-wood slatted walls, which are typically paired with neutral colors.

Main bedroom. (Zillow Media Experts / Sotheby’s International Realty)
Main bedroom. (Zillow Media Experts / Sotheby’s International Realty)
Pool and spa. (Zillow Media Experts / Sotheby’s International Realty)
Pool and spa. (Zillow Media Experts / Sotheby’s International Realty)

Bathrooms each have their bold accents — brick-red cabinets in one, deep green and sage in others — that enliven the classic marbles and traditional fixtures with shaded sconces.

The park-like grounds include a pool and spa and several spots for al fresco dining, including one under an ancient oak tree. Hiking trails provide an opportunity to explore the lush acreage. The property’s pond can be enjoyed from the home’s deck and crossed via a footbridge. A modern and rustic creekside cabin can provide accommodations for some very lucky guests. 

For more information about this home at 1500 Morningside Mountain Road, contact listing agents Daniel Casabonne, 707-494-3130, 707-939-2222, or Gina Clyde, 707-529-8504, 707-935-2288, Sotheby’s International Realty – Wine Country – Sonoma Brokerage, sothebysrealty.com/eng/sales/detail/180-l-1188-q9kd7b/1500-morningside-mtn-road-glen-ellen-ca-95442

Where to Get the Best Doughnuts in Sonoma County

Doughnuts from Johnny Doughnuts, which will replace City Garden Doughnuts in Santa Rosa. Courtesy photo.

Whether you call ‘em doughnuts or donuts, like them jelly-filled or straight up glazed, it’s always time for these fried bits of heaven. But wasting calories on a day-old mess just isn’t worth it. Here are some of our favorite doughnuts in Sonoma County for National Doughnut Day (June 6) or any day of the year.

Special Doughnut Day Deals

Krispy Kreme, Rohnert Park: To celebrate National Doughnut Day, Krispy Kreme is offering a free doughnut — no purchase necessary. Guests will also get a dozen glazed doughnuts for just $2 with the purchase of any dozen at regular price. Look for the “Hot Light” neon sign from 7-10 a.m. and 6-11 p.m. every day to find out when doughnuts are at their freshest and get them delivered from 7:30 a.m. to 9:30 p.m. every day. 5090 Redwood Drive, Rohnert Park, 707-521-9154.

Dunkin’, Petaluma, Santa Rosa, Windsor: Customers can get a free doughnut with a purchase of a beverage on Friday. The first Sonoma County outpost of this East Coast and Midwest doughnut favorite arrived in Petaluma to the delight of transplants — it now also has locations in Santa Rosa and Windsor. In addition to their legendary coffee, they have doughnuts in every flavor of the rainbow. Because that’s what doughnuts are made of: rainbows and love. 435 N. McDowell Blvd. Suite 50, Petaluma; 138-A Calistoga Road, Santa Rosa; 2739 Santa Rosa Ave., Santa Rosa; 6650 Hembree Lane, Windsor.

Dunkin’s is also teaming up with luxury lifestyle brand Stoney Clover Lane for a “limited-edition, coffee-and-donuts — inspired collection,” available on National Doughnut Day.

A display case filled with doughnuts at Krispy Kreme in Rohnert Park, Tuesday, Nov. 6, 2018. (Kent Porter / The Press Democrat)
A display case filled with doughnuts at Krispy Kreme in Rohnert Park, Tuesday, Nov. 6, 2018. (Kent Porter / The Press Democrat)
Johnny Doughnuts
A variety of doughnuts from Johnny Doughnuts in Santa Rosa. (Courtesy of Johnny Doughnuts)

More Doughnuts

Johnny Doughnuts, Santa Rosa: The brilliant successor to the much-loved City Garden Doughnuts is killing it with Crodoughs (a take on Cronuts, or croissant doughnuts), Bismarks (aka jelly doughnuts), cinnamon rolls, wheat-free doughnuts, vegan doughnuts and all the sprinkles you care to eat. 1200 Fourth Street, johnnydoughnuts.com.

Donuts & Bagel Cafe, Santa Rosa: Food-choosy friends swear this is the best doughnut café in town. Always packed. Jelly are a favorite. Doughnut holes are also awesome. Takeout only. 750 Stony Point Road, Santa Rosa, 707-284-1012. 

Tan’s Donut, Santa Rosa: A go-to for straight up office-worthy doughnuts. Don’t miss the buttermilk doughnut, a denser version of the glazed. The Guerneville Road location also serves up Cambodian cuisine. 1074 Fourth St. and 2550 Guerneville Road, Suite E, Santa Rosa.

Jelly Donut, Santa Rosa: Our favorite raspberry jelly doughnut. Open 24 hours. Plus cake doughnuts and a dozen doughnut holes for only $1.75. Enough said. Takeout only. 443 Dutton Ave., Suite 10, Santa Rosa, 707-544-8494. 

Andy’s Donuts & Bagels, Santa Rosa: The kind of doughnuts that can turn a rough morning around. “This has been my favorite donut store for years. I lived in that neighborhood over 10 years ago and still come here,” wrote Shannen R. on Yelp. “Staff are always friendly, donuts are always tasty, can’t go wrong,” added Nick. O, whose Yelp profile photo is, fittingly, Homer Simpson. 1784 Piner Road, Santa Rosa, 707-541-0877

Danish & Donuts, Sonoma: Crullers are a specialty at Sonoma’s Danish & Donuts, along with yeasty doughnuts with sprinkles and maybe a danish or two if you get there early. Takeout and delivery. Boston cremes get top billing. 18580 Sonoma Highway, Sonoma, 707-938-1333.

Keny’s Donuts, Petaluma: This doughnut shop has been around since 1984 and has been a favorite among Petaluma high-schoolers for decades and, more recently, doughnut-lovers on the Save Sonoma County Restaurants page. “This is not the hipster, organic doughnuts place … this is Sunday morning I want a good donut!” said Dara Krahne Peloquin. 202 Douglas St., Petaluma, Facebook.

Sunrise Donuts, Petaluma: Chocolate cake and blueberry doughnuts are special favorites at this neighborhood spot. “Boy, it’s safe to say it would take a lot to make me get emotional about donuts, but Sunrise Donuts made it happen!” said one enthusiastic reviewer. Takeout. 68 E. Washington St., Petaluma, 707-762-6601.

BurtoNZ Bakery, Windsor: You can thank the Kiwis for coming up with a cream and raspberry-filled doughnut that’s about the best thing since sliced bread. This New Zealand specialty is a not-too-sweet fried torpedo rolled in sugar, split down the middle and stuffed with whipped cream and a schmear of seedless raspberry jam. Oh so good with morning coffee or an evening dessert, or any time in between. 9076 Brooks Road S, Windsor, 707-687-5455. 

Flakey Cream Do-Nuts & Coffee Shop, Healdsburg: A favorite coffee shop since the 1960s, this classic has full breakfast and lunch. But it’s the doughnuts in the window every morning that have been drawing kids and hungry grown-ups to this spot for more than 50 years. They even have a “buy five, get one free” deal for their doughnuts. Amazing glazed doughnuts. 441 Center St., Healdsburg, 707-433-3895, flakycream.com 

Happy Donuts, Cloverdale: This new addition to Cloverdale is the second outpost for this delish doughnut shop. Also in Windsor. 1117, Suite C, S. Cloverdale Blvd., Cloverdale, 707-669-0326; 8962 Brooks Road S., Windsor.

Dutch Door Donuts
Mixed doughnuts from Carmel-based Dutch Door Donuts. The cooked-to-order doughnuts will be coming to Healdsburg in summer 2025. (Patrick Tregenza)

More doughnuts to look forward to:

Dutch Door Donuts — Opening Summer 2025

Since February, locals have been drooling as they walk by the bright orange door at 109A Plaza St., eagerly awaiting chef Tucker Bunch’s Healdsburg outpost of his Carmel-by-the-Sea doughnut shop. Expect made-to-order artisan doughnuts in seasonal flavors like passionfruit-hibiscus, miso-caramel, salted brown butter, and almond sesame cinnamon. Still no official opening date but we heard this week that it’s “getting close.” Instagram.com/dutchdoordonuts

Cloverdale’s Historic Pick’s Drive-In Gets New Owner and Makeover

A guest at Pick’s Drive-In carries his meal and drinks back to his truck in downtown Cloverdale Tuesday June 14, 2022 (Chad Surmick / Press Democrat)

Anidel Hospitality — the company that recently acquired the Sonoma Cheese Factory and Sonoma’s Best Modern Mercantile from embattled developer Ken Mattson — has announced plans to take over a beloved piece of Cloverdale history.

Pick’s Drive-In, a nearly century-old hamburger stand, will become Pick’s Roadside later this summer, according to Amber Lanier, a Cloverdale resident working with Anidel to renovate the iconic eatery.

“Pick’s has always been more than just a restaurant,” said Lanier. “It’s a gathering spot, a piece of history and a place that has shaped the memories of so many in Cloverdale.”

A fifth-generation Cloverdale resident, Lanier told The Press Democrat that her grandmother used to go to the drive-in as a little girl in 1923, when it opened as Reed and Bell’s Root Beer Stand — an offshoot restaurant chain of the A&W Root Beer franchise founded by Lewis Reed and H.C. Bell.

Over the years, Pick’s Drive-In has seen several changes in ownership. Claudia Clow purchased the iconic drive-in in June of 1990 and operated it for nearly three decades. In 2016, she sold the business to David Alioto, owner of Healdsburger restaurant.

According to Alioto, the sale was “a very friendly transaction.” At the time, he expressed a commitment to preserving “the charm of the 1923 restaurant,” including its secret red relish recipe, while incorporating Healdsburger’s menu and quality standards. (Although Clow sold the business in 2016, she said in a June 9 email to The Press Democrat that she retained ownership of the property and leased it to the new operators.)

In August 2021, Alioto sold Pick’s to Mark and Angela Garcia. Their daughter, Nicole Hinchliffe — a U.S. Air Force veteran and former employee of the renowned SingleThread restaurant — stepped into the kitchen and introduced handmade potpies as a way to help sustain operations during the slower winter months.

By August 2024, Hinchliffe announced on Facebook that Pick’s Drive-In was up for sale. She noted the restaurant would remain open until the family found a suitable new owner.

According to Amber Lanier, Anidel Hospitality — led by San Francisco-based software developer and venture capitalist Chris Fanini, founder of Weebly — plans to preserve the restaurant’s vintage charm while introducing thoughtful, modern updates.

“We’re putting a lot of love and care into the space and making sure that the heart and soul of Pick’s remains at the core of everything we do,” Lanier said.

This is a developing story.

The World’s 50 Best Restaurants Recognizes Healdsburg’s SingleThread

The Forbes Travel Guide has honored SingleThread Farms and Restaurant in Healdsburg with its top five-star luxury rating in 2025. (Garrett Rowland/Sonoma County Tourism)

The international culinary spotlight has once again turned to SingleThread, which has secured the No. 80 spot on the extended list of The World’s 50 Best Restaurants, announced today.

The three Michelin-starred Healdsburg restaurant joined San Francisco’s Atelier Creen (No. 96) on the ranking of restaurants No. 51 — 100. Consider it an amuse bouche to the much-anticipated Top 50 awards, which will be announced June 19 in Turin, Italy.

Since 2002, “The World’s 50 Best Restaurants” has served as a snapshot of some of the best destinations for unique culinary experiences while highlighting emerging gastronomic trends, according William Reed, a business-to-business media company behind the annual list. A panel of more than 1,000 international experts — including food critics, chefs, restaurateurs and seasoned gourmets — selects the restaurants for each year’s ranking.

At Single Thread restaurant in Healdsburg. (Garrett Rowland/Sonoma County Tourism)
At Single Thread restaurant in Healdsburg. (Garrett Rowland/Sonoma County Tourism)
At Single Thread restaurant in Healdsburg. (Eric Wolfinger/Sonoma County Tourism)
At Single Thread restaurant in Healdsburg. (Eric Wolfinger/Sonoma County Tourism)

SingleThread, which opened in 2016, first earned a spot on the extended World’s 50 Best Restaurants list in 2019, debuting at No. 71. It broke into the coveted top 50 twice — soaring to No. 37 in 2021 and narrowly holding on at No. 50 in 2022. After slipping to No. 68 in 2023, it rebounded to No. 46 last year. This year, the acclaimed restaurant faced stiff global competition from top establishments across 37 cities, including Copenhagen, Tokyo, Istanbul, Singapore and Guadalajara.

Kyle and Katina Connaughton of SingleThread in Healdsburg. (Eva Kolenko / Courtesy of SingleThread)
Kyle and Katina Connaughton of SingleThread in Healdsburg. (Eva Kolenko / SingleThread)

SingleThread chef Kyle Connaughton, who co-owns the restaurant with his wife, Katina, said they were honored to yet again be named on the World’s Best Restaurants list.

“(It) has always come as a testament to the passion and commitment of our team and the inspiration we draw daily from our farm and community,” he said. “In our small town of Healdsburg, it’s always an honor to be recognized among the great food cities of the world.”

New York’s Le Bernardin (No. 90) was the third American restaurant on the extended list.

Santa Rosa’s Marla Bakery and Cafe Offers Crispy Fried Chicken Fix

Fried chicken fry-days at Marla SR in Santa Rosa. (Marla SR)

The fried chicken pop-up you’ve come to know and love (or should) returns weekly from 5-8 p.m. each Friday at Marla SR cafe (208 Davis St., Santa Rosa).

Now and throughout the summer, they’ll fry milk whey-brined chicken for a crispy bird that crunches back at every bite.

Fried chicken at Marla
Fried chicken fry-days at Marla SR in Santa Rosa. (Marla SR)

This year, owners Amy Brown and Joe Wolf have added “meat and three” ($30) with a choice of chicken, pastrami or pulled pork, and sides (beans, potato salad, slaw, mac and cheese or braised greens).

Fried chicken sandos on a milk bread bun with spicy aioli, slaw, pickles, and fresh fruit slushies are also available, with happy hour specials and bites from 3-5 p.m.

Details at Instagram.com/marla_sr.

Why Two Sonoma Wineries Are Teaming Up with the WNBA and What It Means for Local Fans

Nicole HItchcock and Sue Bird holding basketball jerseys

It’s been a long time coming, but Valkyries fever has officially hit the Bay Area. San Francisco’s first Women’s National Basketball Association (WNBA) team, the Golden State Valkyries, has burst onto the scene — and Wine Country is taking notice.

Two Sonoma County wineries, La Crema and J Vineyards & Winery, have partnered with the history-making franchise. At a time when the wine industry faces challenges like winery closures, declining sales and shifting consumer habits, this play offers both brands a unique opportunity to connect with a new generation of wine drinkers and attract new customers.

Folks drinking La Crema and wearing Valkyries gear
La Crema, the official wine partner of the WNBA, has expanded its collaboration with the professional women’s league, becoming the official wine partner of the Valkyries. (La Crema)
SAN FRANCISCO, CALIFORNIA - MAY 16: The Golden State Valkyries are introduced to the crowd before their game against the Los Angeles Sparks at Chase Center on May 16, 2025 in San Francisco, California. The Valkyries first home game in their inaugural season. (Photo by Ezra Shaw/Getty Images)
SAN FRANCISCO, CALIFORNIA — MAY 16: The Golden State Valkyries are introduced to the crowd before their game against the Los Angeles Sparks at Chase Center on May 16, 2025 in San Francisco, California. Tonight is the Valkyries first home game in their inaugural season. (Photo by Ezra Shaw/Getty Images)

Last April, La Crema was named the Official Wine Partner of both the WNBA and USA Basketball Women’s National Team — marking the league’s first-ever official winery partnership through a multiyear agreement. That same announcement also named Kendall-Jackson Wines, another Jackson Family Wines brand, as the official wine partner of the NBA.

This year, La Crema deepened its commitment to women’s basketball by becoming the official wine partner of the Golden State Valkyries.

“We were partners with the Valkyries before they even had a name,” said Vince Armini, vice president of partnerships for Jackson Family Wines, during a wine dinner in San Francisco last month celebrating the new WNBA franchise. “Last year, when we started with the WNBA, we wanted to partner with the Valkyries. It was something that was important to us.”

SAN FRANCISCO, CALIFORNIA - MAY 16: Fans cheer on the Golden State Valkyries during their game against the Los Angeles Sparks at Chase Center on May 16, 2025 in San Francisco, California. Tonight is the Valkyries first home game in their inaugural season. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this Photograph, user is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Ezra Shaw/Getty Images)
SAN FRANCISCO, CALIFORNIA — MAY 16: Fans cheer on the Golden State Valkyries during their game against the Los Angeles Sparks at Chase Center on May 16, 2025 in San Francisco, California. Tonight is the Valkyries first home game in their inaugural season. (Photo by Ezra Shaw/Getty Images)
NEW YORK, NEW YORK - MAY 27: Kayla Thornton #5 of the Golden State Valkyries reacts in the first half against the New York Liberty at Barclays Center on May 27, 2025 in the Brooklyn borough of New York City. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Elsa/Getty Images)
NEW YORK, NEW YORK — MAY 27: Kayla Thornton #5 of the Golden State Valkyries reacts in the first half against the New York Liberty at Barclays Center on May 27, 2025 in the Brooklyn borough of New York City. (Photo by Elsa/Getty Images)

In mid-May, Healdsburg’s J Vineyards & Winery announced its entry into the women’s sports arena, signing on as the official sparkling wine partner for the Golden State Valkyries’ inaugural season.

Founded by Judy Jordan in 1986 and now part of the Gallo portfolio, J Vineyards has a well-established track record of flexing its wine muscle to uplift and empower women. From its ongoing “Shifting the Lens” culinary series — highlighting the talents of women and people of color — to the recent release of LOVE Wine, a collaboration with the nonprofit grantLOVE project supporting arts education and women in the arts, the winery’s alignment with the Valkyries is a natural extension of its mission.

“We are leaning into our authentic connection by celebrating female teamwork and achievement,” said estate director and head winemaker Nicole Hitchcock of the partnership. “So let’s all raise a glass to women who raise the bar.”

In addition to pouring wine and popping corks at the Valkyries’ home games at San Francisco’s Chase Center, both La Crema and J Vineyards are planning programming, special events and other fan experiences. Details for upcoming events in Sonoma County are still being finalized.

In the meantime, local fans can purchase Valkyries merchandise at J Vineyards & Winery in Healdsburg. Visit @jwinery and @lacremawines on Instagram for the latest updates.

Flying Ace Kitchen & Taproom Takes Off at Sonoma County Airport

Flying Ace Kitchen & Taproom at Sonoma County’s Charles M. Schulz airport. (SSP America)

One of my best friends, Joshua, loves a surreptitious hang at the Sonoma County Airport restaurant for a glass — or three — of overpriced mass-market wine, chicken wings and a heaping helping of local gossip. The roar of jets on the outdoor patio drowns out our cackling, and the people-watching is priceless. It’s kind of our thing.

Over the last two years, the former Tap & Pour Taproom has undergone a transformation and recently relaunched as Flying Ace Kitchen & Taproom. Located outside security, it’s open to anyone.

Feeling compelled to pass judgment on our former haunt, Joshua and I spent three hours on a warm Sunday afternoon kicking the tires of our revamped rendezvous spot. After a $68 bottle of juicy Kendall Jackson Vintner’s Reserve Rose (retail, $17), we passed our slightly tipsy judgment.

Flying Ace Kitchen & Taproom at Sonoma County's Charles M. Schulz airport. (SSP America)
Flying Ace Kitchen & Taproom at Sonoma County’s Charles M. Schulz airport. (SSP America)

The vibe: The interior has been overhauled with dark wood, creating a wine cave vibe. Two 5-foot-tall plastic Kendall-Jackson wine bottles flank the doorway. Along a back wall, lighted letters spelling out “SONOMA” are embedded in faux vegetation — catnip for social media types looking to prove they’ve been to Wine Country. The once “rustic” outdoor patio has a shady pergola with two televisions, lounge seating and bar seating — a nice upgrade — with a view of the runway.

The owners: SSP America, specializing in airport-based dining, has taken the reins from longtime local ownership. The restaurant is modern and polished — aside from the 5-foot plastic wine bottles.

The food: Favorites included the spicy-sweet Korean Fried Chicken Wings ($21) with toasted peanuts; Griddled Pot Roast Sandwich ($21) with braised meat, melty Monterey Jack and caramelized onions, served with a side of jus; Cavatappi Mac & Cheese ($24) with creamy cheddar sauce and sweet sun-dried tomatoes. The giant ice cream sandwich cookie ($10) checked the dessert box.

The drinks: Wines are mainly grocery store brands from Sonoma and Napa counties, with retail prices under $20 (several under $15). They’re all fine barbecue wines, but selling an $18 bottle for $72 seems excessive even at an airport. I’d skip the specialty cocktails ($18.99) and keep it simple with a gin and tonic or vodka cranberry if you need liquid courage. There are four beers on tap, Pliny the Elder and STS Pils from Russian River, Seismic Tremor Lager and Parliament Kaleidoscope Hazy IPA.

The service: Our server, Maddee, is a holdover from the previous ownership and knows the new menu inside out. The staff is attentive, friendly and quick to fix any errors.

The ruling: Wafts of jet fuel and roaring planes with brunch mimosas and avocado toast aren’t for everyone, but we love feeling like tourists in Sonoma County. The food is well-made but unfussy, with power bowls and pancakes for breakfast, burgers and chicken strips for lunch, or steak frites for dinner. The prices are airport-level steep, but if you want a hot meal or a stiff drink before takeoff, it’s solid. Just be nice to the tourists — we can’t all live in paradise.

Flying Ace Kitchen, 2200 Aviation Blvd., Sonoma County Airport, sonomaflyingace.com. Open during regular flight hours.

Sebastopol’s Acre Pasta Serves Nonna-Style Dishes at Family-Friendly Prices

Spaghetti & Sunday Red Sauce with roasted onion, garlic, basil and San Marzano tomatoes from Acre Pasta, Friday, May 30, 2025 in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)

Fresh pasta takes exactly two minutes to cook, according to chef Ian Marks of Sebastopol’s Acre Pasta. No more, no less for the perfect al dente consistency — firm to the bite.

“Any longer is a sin. And this is where we draw the line,” said Marks, who makes the tiny Barlow restaurant’s frilly pappardelle, lumache and tagliatelle daily.

Using only semolina flour and water for the dough, Marks has the preparation and cooking time down to a science — not only for its al dente quality but because it’s the most efficient way to make pasta in his pint-size open kitchen.

So, when customers started sending back his cacio e pepe bucatini, asking for it to be cooked longer — up to 7 minutes — he took it off the menu.

“I can’t change the culture, so we work around it,” he said.

Acre Pasta
Lumache pasta cut automatically to the perfect size daily from Acre Pasta, Friday, May 30, 2025, in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)

The Acre family

Just steps from Acre Pizza at The Barlow, Acre Pasta is a sister restaurant created by restaurateur Steve DeCosse. If the name sounds familiar, it’s because DeCosse also founded Acre Coffee (now Avid Coffee), which he sold in 2021.

The small indoor-outdoor space is as close to a Roman trattoria as DeCosse and Marks could make it, with an easygoing patio perfect for people-watching and a warm indoor dining room with table service. Guests at surrounding taprooms and wine shops can also order from the Acre Pasta menu.

DeCosse’s career as a restaurateur began in 1991 with San Francisco’s Slow Club, which former San Francisco Chronicle critic Michael Bauer named one of the most important restaurants of the past 30 years in 2013. DeCosse sold the business in 1998; it permanently closed in 2015.

Acre Pasta marks his 14th restaurant venture and it stays true to his long-standing philosophy: make good food — or, in the case of Acre Coffee, good coffee — with good ingredients at a good price. Now 61, DeCosse considers Acre Pasta his swan song.

Big dreams, small kitchen

DeCosse teamed up with Marks in February to create a small, sustainable menu for the new trattoria.

“We talked about our dream pasta spots, like Delfina in San Francisco, and classic cacio e pepe in Rome,” said Marks, a consulting chef for Acre Pasta.

Marks’ background as a restaurant owner, research-and-development (R&D) chef and food manufacturer helped shape the menu, cooking techniques and pricing strategy. DeCosse was adamant about offering dishes under $15 — the spaghetti with Sunday sauce, for example, is just $12.

That’s why the two-minute pasta cooking time is so important to Marks. Not only does it deliver the right consistency but also helps streamline operations in the small kitchen.

“It’s about how many times you touch the dish, and I was thinking it through for the cooks and the company,” he said. Sauces and other staples are prepared in a commissary kitchen shared with Acre Pizza in Petaluma, and some ingredients are repurposed — like leftover pizza dough turned into breadcrumbs for Caesar salad and meatballs.

Cacio e pepe, originally on the opening menu, was removed because it took too long to finish in the restaurant kitchen. In its place, Marks added spaghetti al limone, a light, summery dish with lemon, cream and Parmesan that’s quicker to execute. Other new additions include baked pasta (think lasagna), Pasta alla Norma with Italian sausage, eggplant, ricotta and mozzarella — dishes designed for easy preparation.

But efficiency doesn’t mean the food lacks a personal touch. The Sunday red sauce tastes like it came straight from nonna’s kitchen, with a slow-cooked flavor and kick of fresh tomatoes. The lumache pesto went through dozens of iterations before landing on one made with cashew cream, giving it a subtly sweet, gentle quality you don’t find in most pesto.

Cacio e pepe may be off the menu for now, but Marks hasn’t ruled out a return.

“It’s a hard little thing to do, but it might come back. I’ve always thought it should be an off-menu item on a secret menu — someday,” he said.

Acre Pasta
Tagliatelle with pesto, snap peas and asparagus and a Cappelletti Spritz from Acre Pasta, Friday, May 30, 2025, in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)

Best bets

Burrata toast ($12): Simple triangles of grilled bread slathered with creamy burrata and topped with sliced Roma tomatoes, balsamic glaze and torn basil.

Caesar salad ($15): The usual suspects are chicories and romaine with a shower of fresh Parmesan, breadcrumbs and anchovies. There’s garlic in the dressing, but not so much it leaves you reeking for a week.

Meatballs with Sunday red sauce ($15): The meatballs are made with beef, pork and breadcrumbs made from leftover Acre Pizza dough. The sauce steals the show.

Spaghetti and Sunday red sauce ($12): The research and development that went into this sauce may be NASA-level, but its simplicity is the real magic. Rather than relying on meat, Marks concentrates the juice from canned tomatoes with fennel seed, adding chopped tomatoes at the end. Perfection.

Spaghetti al limone ($16): It’s a grown-up version of buttered noodles. This crowd favorite relies on pasta water to thicken the creamy lemon sauce. Summery and whisper light.

Tagliatelle pesto ($17): Probably one of my very favorite dishes, with snap peas and asparagus (seasonal vegetables will change) in a cashew-based sauce. Not your usual sticky pesto.

Paparadelle al Ragu Bolognese ($22): This is the Bolognese I’ve been looking for. We can argue all day about what a “real” Bolognese recipe includes, but this slow-cooked meat sauce has the warmth of a summer day in Emilia-Romagna.

Lumache al funghi ($24): Strictly for mushroom lovers. The concentrated flavors of dried and fresh mushrooms in cream hug the curly tubes of lumache (cooked very al dente). This dish can be divisive (two of us loved it, two of us weren’t so sure), but I’m a fan.

Note: All pasta dishes can be upgraded with a dollop of burrata, pancetta, mushrooms, chicken breast or wild Gulf shrimp. Gluten-free pasta is also available, and several pasta sauces are vegetarian. The menu is also available for pickup and will soon be offered for delivery.

Prosecco, a Cappelletti Spritz (an Aperol spritz dupe), Folk Machine wine blend wine, and Reality Czeck Pilsner are available.

Overall: Affordable and accessible with plenty of heart and soul.

Acre Pasta, 6751 McKinley St. at The Barlow, Sebastopol, acrepasta.com. Open 4-8 p.m. Wednesday, Thursday and Sunday; 4 to 9:30 p.m. Friday and Saturday. Lunch coming soon.