The 10 Biggest Gripes of a Restaurant Writer

My irritation reached a tipping point the other night when I watched four people pull out their cell phones to read the menus inside a ridiculously dark restaurant. Not only that, but the seats put a huge dent in my dining partner’s lower back, the bread was extra and the only soft drinks they had were bitter Italian sodas that came with a smirk. Throughout the meal, I just felt unhappy, and I probably won’t be back even though the food was wonderful.

Conversely, I recently had the magical experience of a Toto toilet at a Japanese restaurant. Suffice to say it refreshed me in multiple ways, and made my dining experience a joy. I will go back, perhaps just to use the toilet.

Having gone to hundreds of local restaurants, I’ve experienced the good, the bad and the really awful, and realized that when it comes to making customers happy, there are a handful of niceties that can make even mediocre food seem luxurious, and conversely, ruin a wonderful meal.

I’ve broken them down into my own Ten Commandments of Restaurant Service:

I. There Shall Be Light: I’m all for romantic lighting in restaurants, but using a flickering candle the size of a quarter to read my menu is infuriating. Not to mention dangerous, because I’ve set several on fire using this method. Restaurants seem to be getting darker and darker at night, making it not only difficult to see my menu, but nearly impossible to see the food itself. Tea lights are not “lighting”, and my dining partners will appreciate a few more lumens in order to avoid the temporary blindness of my cellphone flash in their eyes.

II. Thy Music Shall Not Make Ears Bleed: get that you’re really into Death Metal right now, but please don’t make me listen to it while I’m eating. I seriously long for the old days of elevator music when I’m in Chipotle having my ears accosted and I have to scream at the person next to me to pass the Tapatio. I totally get that you need to turn over the tables quickly, but making my ears bleed isn’t going to make me eat any faster. They make ambient music for a reason.

III. Thou Shall Not Judge: There’s a whole theory that ugly people, single women and families get seated at the back of the restaurant, while groups of attractive people are seated in the front. Look around next time you’re at a nice restaurant and tell me it isn’t true. So when I’m in an empty restaurant, dining alone, and I get seated next to the restrooms, its hard not to feel a little uncomfortable. I’m more likely to bring my friends and family to a place where I was treated politely, rather than stuffed in the back room. Just keep that in mind.

IV. Save Not Thy Dirty Menus, Make Them Readable: Recycling is terrific, but I really don’t want to see a bunch of greasy fingerprints on my menu from the last guy who used it. Not. Appetizing. I can also tell how long a restaurant will last based on their menu design. If the owner has spent the time and energy to not only use a readable font, but organize the dishes into sections that make sense and run spell check, chances are they’ve done the legwork on the food, too. A janky menu spells disaster from the start. Keep it simple, and use a simple, readable font in type readable by people over the age of 40. If I have to haul out my readers and a flashlight, I’m already irritated.

V. Speak Not Menu Falsities: The first sign of a bad waiter is when they say everything is good on the menu. Everything is NOT good on the menu and I’m guessing the waiter is a pretty good person to get the inside scoop from. If I’m asking for your opinion, chances are I’d actually like to know what you’d eat here, and if there’s something I should really try. Chances are you’ll even get me to order the special of the day if you explain it nicely and tell me how delicious it is. No need to lie, just give me a little heads up, and I’ll probably give you a nicer tip. Conversely, if I don’t ask for your opinion, feel free to keep it to yourself.

VI. Thy Bread Shall Be Free: I’m glad your bread is homemade and artisan and all that. Please bring me some, because I’m hungry. Plus, it will keep my blood sugar high enough not to start crying when you forget to put in my appetizer order.

VII. Thou Shalt Not Ignore Me: Okay hostess lady, I get that you’re busy, but just a nod and a smile to let me know I exist. It calms my existential angst.

VIII. Thy Seats Shall Be Comfortable: Restaurant seating should not do the following: Bruise my lower back, wobble, take two people to move, require moving several pillows, feel like a church pew, make my posterior feel enormous, or leave indents on my rear end. When I need a shoehorn to get into your elfin-sized chairs, they’re too small. When I have to sit on my feet to reach the table (and I’m tall), they’re out of proportion. Function is far more important than form when you’re sitting for an hour or more. There is a special circle in hell for restaurateurs who force us to sit in torturous seats.

IX. Thou Shalt Bear Witness to Clean Bathrooms:  A pretty, nice-smelling bathroom is such a joy. I’m not saying you have to have one of those Japanese numbers with a heated seat and dryer (although there’s one that made my night at Hana Japanese, 101 Golf Course Dr., Rohnert Park). Just a few extra rolls of TP, a clean floor, some nice hand soap and a place to hang my purse. I’m eating here, and making me gag at your restaurant cleanliness doesn’t inspire confidence.

X. Thy Drinks Should Be Plentiful: For the most part, I drink water and diet soda with my meals rather than alcohol. Mostly because am working and I need a boost of caffeine rather than getting drunk. But there seems to be a new snobbiness about colas, which I hate, because its ironic. No, I don’t want some silly sugary artisan cola with cane sugar that costs $5 and has no caffeine. You’re also not my mom, and I don’t need a lecture on the evils of diet soda, of which I prefer Diet Pepsi. I am totally serious about this, and  I recently had a wonderful waiter offer to go to the grocery next door and buy me a can because she thought the restaurant policy was silly. She got a 35% tip for that.

What’s your major restaurant gripe?

Food Trends 2016 at the Fancy Food Show

If there’s a crystal ball for the year’s upcoming food trends its the annual winter Fancy Food Show held in San Francisco in mid-January. Eager start-ups go shoulder to shoulder with international conglomerates to get the attention of food buyers who will stock their products in the coming year.

The biggest buzz are at two ends of the food spectrum: Plants and meat. We’re seeing healthy, plant-based superfoods in everything as the public embraces a more veg-friendly lifestyle. Conversely, the popularity of the Paleo diet has brought a new wave of conscious meats (grass-fed, sustainable, artisan) to the forefront with jerky as its poster child.

Here are a few more of the coming trends for 2016 and what you’ll be seeing on store shelves in the coming months:

Chiridos, cricket flour chips from Bitty Foods at the Fancy Food Show 2016
Chiridos, cricket flour chips from Bitty Foods at the Fancy Food Show 2016

Bugs In Your Food: Yup, get ready for crickets and meal worms on your plate. But before you yuck out, know that there’s a method to this madness. Easy to raise, sustainable and insanely high in protein, futurists are looking to insects as an alternative to the very unsustainable practices of factory-farmed meat. Cricket steaks? No (duh, they’d be way too small). But ground cricket flour is finding its way into things like Chirp Chips and Chiridos (tortilla-style chips), along with more novel things like salted-chocolate crickets from SF’s Don Bugito.

Super Herbs and Flowers: Turmeric was the buzzword of 2015, and it continues to be a popular superfood added to teas and other tinctures like Pok Pok’s Turmeric soda and Numi Turmeric Tea. Other super herbs that have been used for millenia for everything from hangovers to constipation include Republic of Tea’s Milk Thistle or Reishi Mushroom teas, along with a matcha-charcoal detox tea. Hibiscus is also getting its moment in teas and sodas.

Super-Snacking: Snacks are casting off their bad raps as empty calories loaded with fat and salt to become between-meal health-boosters. We’re seeing lots of snacks with a healthy dose of antioxidants, or more familiar snack items getting a makeover with less sugar (or alternative sweetners), and boosts of vegetables or fruits. CabernayZyn cabernet grape raisins pack a crunchy resveratrol kick, while Love Beets Beet Bars get their sweetness from beets and Barney Butter vanilla bean and espresso almond butter is a tasty alternative to peanut butter.

Almost A Meal: One of the biggest trends at the show were mix-ins, spices and “almost meals” to make dinner a snap. We saw booth after booth of bagged and powdered sauces with bold Mexican, Japanese, Thai and Indian flavors that simply need a protein to be complete. Just Cook “Close to Curry” spices,

Korean: We’ve seen lots of Korean influences over the last few years, as Thai wanes, and the pungent flavors of Southeast Asia get more popular. Move over sriracha, because the new heat is Gochujang, a spicy, fermented Korean condiment. We saw it in a number of snack foods, including Say! Cruch Roasted seaweed snacks with gochujang. Also remaining popular is fermented kimchi and seaweed snacks.

Fermented Rice Koji from Aedan SF
Fermented Rice Koji from Aedan SF

Authentic Japanese: One of the least-known styles of food to Americans is Japanese. With lots of fermented, strongly-flavored ingredients and seafood, for 2016 Japanese cuisine is hot, hot, hot. Miso is getting the most love, but not the dried stuff in soup packets. True fermented misos are making their way into everything from dressings and soups to marinades, and one of our favorite is Aedan SF, with their artisan line of fermented rices (koji), aged country miso, Shio Koji (an umami-flavor blaster) and 358 Sagohachi Pickling Sauce. Also at the show were Koji Rice Milk drinks and other miso-marinades.

Turkey Bak kwa from Little Red Dot, a Malaysian-style jerky.
Turkey Bak kwa from Little Red Dot, a Malaysian-style jerky.

Meat, Meat and More Meat: Paleos rejoice, because meat isn’t going anywhere. What’s different about the meats we’re seeing in 2016, however, is how the animals are raised, careful processing and more healthful ways of eating animal protein. Bone broth is still fringy, but gaining popularity for its health properties. We’re seeing commercially available pork and duck lard, along with beef tallow (EPIC Foods) that have been a restaurant kitchen staple for years; jerkies from here to eternity and even “healthy” fried pork skins that are no-carb and only 100 calories (Pork Clouds). Our favorite, however was Little Red Dot Bakkwa (a southeast Asian-style grilled jerky) in flavors like beef chipotle, turkey-fish sauce, lemongrass ginger beef and pork-soy sauce.

Grassfed Grows Up: People continually praise the wonders of grassfed beef, but honestly, it can be hit or miss flavor-wise. As demand grows, sustainable beef is coming into its own, along with grassfed milks used in yogurt, ice cream and milk-drinks (like lassis).

Alt.milk: Alternative dairy sources continue to be a growing market, expanding to macadamia nut milk, coconut milk, lots of almond milks, and a new quinoa milk.

Vegan Toona
Vegan Toona

Vegan: Plant-based foods are the hottest trend for 2016, as health concerns as well as sustainability and animal welfare take center stage. One of the most interesting we saw at the show was from a local, Sophie’s Kitchen in Sebastopol with their “vegan seafood”. Using elephant yam root (konjac) that’s been a popular Asian ingredient for many years, they’ve created vegan “toona”, “crab cakes”, scallops and even shrimp. We were also fascinated by Dardimans Dried Fruit Lollipops made with beet sugar.

Chocolate: There’s always a huge showing for chocolate, in every form at the show because, well, who doesn’t love chocolate. The biggest trend of the last few years are mix-ins with everything from bacon to mushrooms. Bacon and chocolate continue to be popular, along with more subtle flavors from Chuao’s new “Lovely” brand of chocolate that features flavors like blueberry lavender, raspberry rose and coconut hibiscus (plus it donates money from the bars to Girls, Inc.)

 

Award Winning Poet Shares Sonoma Childhood Story

Book cover for “Bright Dead Things.” (Photo courtesy of Ada Limón)
Photo courtesy of Jude Domski Photography.
Photo courtesy of Jude Domski Photography.

Ada Limón, who grew up in Sonoma and Glen Ellen, uses poetry to tell her life story, impressions, emotions and creative thoughts.

Her fourth book of poems, “Bright Dead Things” (Milkweed Editions, $16), made her a finalist for the prestigious 2015 National Book Award. And while she lost to fellow Californian Robin Coste Lewis in the poetry category at the November ceremony in New York City, Limón shined with a reading of her writings the night before.

Limón grew up in the shadow of Sonoma Mountain, and while she now spends much of her time in Lexington, Ky., the years she spent in Sonoma Valley echo in her work. She returns to Sonoma often because the valley still owns her, she said.

Book cover for "Bright Dead Things." (Photo courtesy of Ada Limón)
Book cover for “Bright Dead Things.” (Photo courtesy of Ada Limón)

“I grew up across from the Calabazas Creek in Glen Ellen and spent many days down in the creek, playing with the dog and hiding out,” Limón said. “I didn’t know I was going to be a writer, but I did always write. Growing up in the late 1970s in Glen Ellen and Sonoma did influence my choice.”

Limón follows in the footsteps of other Sonoma writers, among them Jack London, Maya Angelou and, for a short period of time, Hunter S. Thompson. Many of her poems are set in Sonoma or Glen Ellen. “What it Looks Like to Us and the Words We Use” moves from Kentucky to Sonoma Valley Regional Park; the “Long Ride” is primarily about the 40-acre horse ranch in Sonoma where her mother was the manager.

“To be honest,” she said, “I was totally shocked” to be a finalist for the poetry prize. “I was in the kitchen making breakfast and was reading the list off my phone right after it came out. It’s a huge honor, and what an amazing list to be a part of. This is a group of poets I deeply admire.”

Best Places for Storm Watching in Sonoma and Mendocino Counties

Salal Creek. (CRAIG TOOLEY)

The first signs of an approaching storm are subtle. The breezes change from the northwest to the southwest, causing the surface waters of the Pacific Ocean to appear to flow south to north. The horizon is clear and sharp. These are the hours of changes to come.

The day before a major fall or winter storm can be a perfect time to see the elusive green flash at sunset. Watching the sunset is a coast tradition. Watch for the moment the sun sinks below the horizon. If the conditions are perfect, you may see an emerald glow enveloping the top of the departing sun, a photographable mirage caused by refraction bending the light of the setting sun.

It doesn’t flash across the horizon. It’s as if someone on the other end of the sunset held a flashlight glowing green. Don’t blink. It’s over in a flash.

Fun Fact: Legend says it’s good luck to see a green flash.

Winter brings the most storms. As one nears, waves pick up the story. Big swells stretch out as far as you can see. When waves hit rocky bluffs, water is hurled into the air. Enormous breakers crash on sandy beaches, and a salty mist can be seen floating over Highway 1.

A storm is coming, a big one.

Meteorology has come a long way, predicting storms with great accuracy. Various weather apps, including a great one from the National Oceanic and Atmospheric Administration, or NOAA, give updated storm alerts, and many coast residents have weather stations with a barometer. A falling barometer will alert you to batten down the hatches. On Monday, in advance of a wild winter storm, the barometer looked like a steep descending staircase.

If a storm comes from the north, as they did in December, the leading edge can be seen. Clouds build and darken, and the wind begins to pick up in intensity. Outdoor barbecues have been blown off decks, and potted plants have been moved by the force of the wind. It’s dangerous to walk in a forest at this time because of falling tree limbs.

If the storms are El Niño-driven, like the three that hit this week, they come in directly from the Pacific and envelop the coast. They are warmer and have more rain. The storms slam into the unprotected coast, and it’s quite exhilarating and sometimes terrifying.

To experience a storm outdoors, as John Muir might have, finding a safe place is your number one priority. Margaret Lindgren, owner of Sea Ranch-based Unbeaten Path Tours, suggests Salt Point State Park as the best viewing spot. “There are many rocky overlooks that are safe,” she said. “The bluff edges anywhere are too dangerous now after the heavy rains. Stick to solid, rocky outcroppings.”

Lindgren says the Gerstle Cove entrance at Salt Point SP has many such safe outlooks.

A little further north, in Mendocino County, the top of the Point Arena Lighthouse would be an exhilarating place to experience a storm. It’s also a prime spot for whale watching and bird watching.

To photograph the majestic storm waves, coastal photographer Craig Tooley advises, “The best time to photograph is either early in the morning or late afternoon, because the light is more dramatic.”

Perhaps you’d rather experience the storm from inside a local inn or restaurant. One excellent place to watch a storm is from a front row table at the Black Point Grill at The Sea Ranch Lodge. It’s also a great place to see gray whales, currently migrating southward. Timber Cove Inn is another perfect spot, but it is closed for remodeling until April. Both places have hiking trails to explore once the weather clears.

After a storm, the coast is often blessed with a rainbow day. Once the showers have cleared away, it’s time to see what prizes Mother Nature might have tossed up on the beach. Prizes to look for on beaches include abalone shells, with their striking iridescent interiors. Most common finds are plastic bottles, chunks of foam and fishing lines, but more unusual and unlikely items wash up on the Sonoma Coast.

The current off the Sonoma Coast, the California Current, also brings items from Asia. An intact Japanese Ushio light bulb. A plastic clothes basket with barnacles growing over the Asian characters on its sides. A towel with Japanese writing and a drawing that survived its long journey here, deemed by NOAA to be possible tsunami debris.

You also might find a large, green glass Japanese fishing ball caught in the rocks. These fishing floats have broken loose from fishing nets in Japan in years past. They go up around the Aleutian Islands and Alaska, and down the West Coast. If you are very lucky, one of these balls will wash up on a beach intact and you will have a treasure from the other side of the world.

Mel Smith, of Point Arena, is a lifelong beachcomber, and he has amassed the collection of a lifetime: 35 assorted glass floats. He says, “If you go out and look at the residue of humanity, it’s amazing what you can find.”

Smith advises picking up garbage and looking at every little thing. He looks in nooks and crannies, under and behind driftwood. On one remote, small cove off Mendocino County, he found five glass balls.

After a big storm, waterfalls have been replenished and are wondrous to see. It’s a short walk to see the waterfall at The Sea Ranch Stengel Beach public access trail. Often a rainbow appears, reflected off the falling water. The Salal Trail boasts a spectacular series of cascades. The trail head of this Sea Ranch public access trail is found just past the pay station at Gualala Point Regional Park. Park on the left and look for the sign.

An annual pass to Sonoma County Regional Parks gives you entry to all the Sea Ranch public trails and Gualala Point.

Another waterfall to discover is northward at the Point Arena-Stornetta Lands. You can park on Lighthouse Road, on the left before the entrance to the lighthouse. Walk south until you come to a stream, carefully ford the stream, walk a little further and look back. A gorgeous waterfall will be your reward, with the lighthouse in the distance.

Seasonal creeks are running free to the Pacific Ocean, as are our rivers. The Gualala River opened in December for the first time in months. Steelhead, trapped in luxury over the summer and fall, were sent on the next part of their journey as they were swept out to the ocean.

Experiencing a storm and its aftermath on the Sonoma Coast is sure to create a lifelong memory of nature’s power and immense beauty.

Jeanne A. Jackson is the author of “Mendonoma Sightings Throughout the Year,” a month-by-month look at nature on the Sonoma/Mendocino coasts. She writes a weekly nature column in the Independent Coast Observer in Gualala. Jackson regularly posts nature photos of the coast on her website, mendonomasightings.com.

Inn at Newport Ranch Opens for Business in Fort Bragg

The Inn at Newport Ranch.

A new luxury hotel has opened on ocean bluffs about 9 miles north of Fort Bragg, brimming with eye candy for naturalists and lovers of unusual architecture and décor. It also promises solitude, with just six guest rooms and the owner’s vacation home on the 2,000-acre parcel.

Located in the footprint of a long-gone lumber town, the Inn at Newport Ranch includes a three-bedroom hotel building (rooms start at $300 a night); Barb’s Room, across the parking lot from the main inn (starts at $250); the Redwood House, with three apartment-sized suites that range from $500-$775 a night; and Sea Drum, the owner’s four-bedroom house, which rents for $750-$1,200 a night.

Guests of the custom-built inn can enjoy vast views of rugged coastline and ocean, picturesque pastures where cattle graze and dense forestland, visible from throughout the buildings, porches, patios and hot tubs. They also can wander along more than 20 miles of trails on foot, all-terrain vehicles or horseback. Horses are available from the nearby Ricochet Ridge Ranch.

Those tempted to stay indoors can soak in the inn’s inspiring design and furnishings, which meld old-style craftsmanship, high-tech industrial design, antiques and found materials.

Many visitors do just that, said Creighton Smith, half of the husband-wife team who manage the hotel, which opened in September but remains a work in progress.

“It’s a lot of cool little details. And a lot of cool big details,” Creighton said.

Coastal ranch

The outside of the cedar-shrouded main hotel structure — described online as “coastal ranch” style — at first glance resembles a cross between a high-end ski lodge and a farmhouse. But unusual details soon come into focus, such as the small metal-framed windows, one of many industrial touches that appear throughout the complex.

Others include light fixtures and heavy, barn-style sliding doors. The flooring varies from room to room. The main living room includes 30-inch old-growth redwood planks, some milled from logs left behind from the property’s mill days, and the events room has a turquoise-stained concrete floor inlaid with redwood burl.

Some of the furnishings defy categorization, like a massive hallway chandelier made largely from farm equipment found on the former ranch property.

Many of the door handles also are unique, including ones made from animal bones and a set comprised of ice-skating blades that belonged to the inn’s founder, Will Jackson, when he was a child, according to co-innkeeper Cindi Smith. He is now 87.

Jackson, a retired Wall Street investment manager whose primary home is in Vermont, began purchasing property in Mendocino County in 1986 after spotting an ad in the Wall Street Journal for an 850-acre cattle ranch with a bed and breakfast, the Orca Inn.

The following year, he purchased a vacation home on adjacent property, now called the Sea Drum.

Over time, he added more than another 1,000 adjacent acres to his holdings.

New inn planning

Jackson and his family began planning a new inn on the ranch nearly 15 years ago. They hired renowned Vermont-based architects Dave Sellers and Jim Sanford, known for their unusual designs and for incorporating nature into their buildings, and Los Angles-based design consultant Robin Cannell Baker, who also utilizes nature in her work.

Twenty-four redwood trees hold up the Redwood House, which opened in early December, stretching upwards from the lower level to the roof and bringing a magical, forested atmosphere to the three suites, each of which includes a kitchen, living room and deck with a hot tub and outdoor grill.

Tree trunks also are incorporated into the design of the main hotel building, with hallway and staircase walls paneled in thick, 5-foot-wide redwood slabs.

Some of the building’s counters also are made from redwood slabs, and one of its bathroom sinks is mounted inside an upright tree trunk.

The décor also includes whimsical touches such as a pair of cowboy chaps on the wall of the ranch house’s recreation room.

Jackson hired artists and artisans to construct the furnishings, many of them from Fort Bragg, and he chose Fort Bragg contractor Brent Anderson to head the construction team.

“We did as much as we could locally,” Creighton Smith said.

The property has a long, rich history.

Yuki tribes inhabited the area before lumber barons discovered the north coast’s mammoth redwood trees, according to a history of the coast.

Town vanished

Loggers arrived in the 1850s and built a series of mills along the coast, including one where the inn now stands.

The town of Newport grew up around the mill, then vanished when the trees within easy harvesting range were depleted. Lumber operations moved to Fort Bragg, which had a more easily navigable port, according to a history of the period.

It then became a ranch and later a bed and breakfast, which Jackson operated until about 1990, Smith said. About 150 head of cattle still graze the rangeland under a lease agreement with an area rancher.

Work on the inn itself is more than 90 percent completed, but its founder plans to continue to expand its uses in the future, including for educational field trips, Cindi Smith said.

Jackson — a retired partner in the investment council firm Brundage, Story and Rose — sits on the board of Shelburne Farms, a 1,400-acre working farm in Vermont that operates a nonprofit education center for sustainability.

His future plans for the Newport Ranch are in keeping with his preservationist goals, said Cindi Smith. “It’s his vision.”

You can reach Staff Writer Glenda Anderson at 462-6473 or glenda.anderson@pressdemocrat.com. On Twitter @MendoReporter

North Bay’s Good Food Award Winners 2016

Dan Lehrer of Little Apple Treats makes caramels in Santa Rosa. His company is located in Sebastopol
Dan Lehrer of Little Apple Treats makes caramels in Santa Rosa. His company is located in Sebastopol

Last week, the winners of the Good Food Awards were announced, with several producers from the North Bay. The competition honors small-scale artisans “ leading the way towards a tasty, authentic and responsible food system”, according to the organizers. This year, there were nearly 2,000 entries, with 242 taking home the awards. 

One of our favorites is Little Apple Treats, awarded for their Rose and Cocoa nib caramels this year. BiteClub visited Dan and Joanne Lehrer as they wrapped their artisan caramels in a shared commercial kitchen in Santa Rosa. Using a 1906 wrapping machine they’ve affectionately named Virgil (who can be very temperamental), Dan and Joanne are part of a new food movement based on simple, honest, handmade food we can all celebrate. (Stay tuned for more on Virgil and Little Apple).

Here are the winners from the North Bay…

Charcuterie
Black Pig Meat Co.
, Coppa, California
Fork in the Road Foods, Uncured Black Forest Ham, Fairfield
Real Good Fish, Smoked Carmel Canyon Black Cod, Moss Landing, Ca

Cheese
Bellwether Farms, Whole Milk Ricotta, California
Cowgirl Creamery, Red Hawk, California
Tomales Farmstead Creamery, Teleeka, California

Coffee
Equator Coffees & Teas
, Panama Finca Sophia Gesha, California

Confections
Little Apple Treats, Rose and Cocoa nib Caramels, California

Olive Oil
The Olive Press, Sevillano Extra Virgin Olive Oil, California

Pickles
Wild West Ferments, Seasonal Sauerkraut, California
Wine Forest, Pickled Sea Beans, California

Congratulations to the 2016 Good Food Awards Winners and their food communities for leading the way towards a tasty, authentic and responsible food system. Chosen from 1,927 entrants, these 242 companies are creating vibrant, delicious, sustainable local food economies.

BEER

Almanac Beer Co., Farmer’s Reserve Citrus & Golden Gate Gose, California
Bluejacket Brewery, Whiskey Barrel-Aged Double Mexican Radio, District of Columbia
Eel River Brewing Company, California Blonde Ale, California
Fort Point Beer Company, Manzanita, California
Fullsteam Brewery, Brandy Barrel-Aged First Frost, North Carolina
Jester King Brewery, Bière de Blanc du Bois & Reposé, Texas
Jolly Pumpkin Artisan Ales, Maracaibo Especial, Michigan
Lakefront Brewery, Inc., Growing Power Organic Farmhouse Pale Ale, Wisconsin
Ninkasi Brewing Company, Dawn of the Red India Pale Ale, Oregon
Pike Brewing Company, Pike Wood Aged Kilt Lifter, Washington
Port City Brewing Company, Optimal Wit, Virginia
Rising Tide Brewing Company, Daymark, Maine
Rogue Ales & Spirits, Rogue Farms Fresh Roast, California
Rolling Meadows Brewery, Barrel Aged Abe’s Ale, Illinois

CHARCUTERIE

Avalanche Cheese Company, Pork and Goat Finocchiona, Colorado
Black Pig Meat Co., Coppa, California
Blackberry Farm, Salume Toscano & Finocchiona Salume, Tennessee
Cure Cooking, Dry-cured Aged Country Bacon, Nebraska
Dickson’s Farmstand Meats, Parisian Ham, New York
Fork in the Road Foods, Uncured Black Forest Ham, California
Island Trollers, Troll Caught Albacore with Jalepeno & Troll Caught Albacore with Habanero, Washington
JACüTERIE, Saucisson Provençal & Finocchiona, New York
JM Stock Provisions, JM Stock Tasso Ham, Virginia
La Quercia, Speck Americano, Iowa
Nduja Artisans, Finocchiona, Illinois
Olympia Provisions, Rigani Loukaniko, Oregon
Real Good Fish, Smoked Carmel Canyon Black Cod, California
Red Table Meat Co., The Royal & Big Chet’s & Coppa, Minnesota
Regalis Foods, Columbia River Smoked Steelhead Trout Roe, New York
Wooden Spoons, Pork Rillettes, California

CHEESE

Ancient Heritage Dairy, Isabella, Oregon
Avalanche Cheese Company, Hand Bandaged Cheddar, Colorado
Bellwether Farms, Whole Milk Ricotta, California
Blackberry Farm, Singing Brook, Tennessee
Cowgirl Creamery, Red Hawk, California
Cricket Creek Farm, Maggie’s Round, Massachusetts
Farms for City Kids, Tarentaise & Ashbrook, Vermont
Firefly Farms, Cabra LaMancha, Maryland
Goat Lady Dairy, Lindale & Providence, North Carolina
Goldin Artisan Goat Cheese, Chaumine, Oregon
Jacobs and Brichford Farmstead Cheese, Adair , Indiana
Jacobs Creamery, Bloomy, Washington
James Ranch Artisan Cheese, Belford, Colorado
Milton Creamery, Prairie Breeze, Iowa
Pennyroyal Farm, Reserve Boont Corners, California
Prodigal Farm, Field of Creams, North Carolina
Rogue Creamery, Flora Nelle & Rogue River Blue, Oregon
Tomales Farmstead Creamery, Teleeka, California

CHOCOLATE

Brasstown Chocolate, Ecuador 75%, North Carolina
Dick Taylor Craft Chocolate, 70% Bolivia, Alto Beni, California
Escazu Artisan Chocolates, 70% Piura Blanco, Peru, North Carolina
Fruition Chocolate, Bolivian Wild Harvest 74%, New York
Just Good Chocolate, Madagascar 70%, Michigan
Lonohana Estate Chocolate, Kanahiku 70% Dark, Hawaii
Nathan Miller Chocolate, Gingerbread Bar, Pennsylvania 
Patric Chocolate, Triple Ginger & Browned Butter Bar & Red Coconut Curry,Missouri
Ritual Chocolate, Mid Mountain Blend & Belize 75%, Utah
Rogue Chocolatier, Jamaica & Tranquilidad, Massachusetts

CIDER

AeppelTreow Winery, Barn Swallow, Wisconsin
Argus Cidery, Malus Cuvée, Texas
Art + Science, Wild Perry, Oregon
Big B’s Hard Cider, Pear Supply & Orchard Original, Colorado
Eden Ice Cider Company, Brandy Barrel Heirloom Blend & Sparkling Semi-Dry,Vermont
Ela Cider Company, Stone Silo, Wisconsin
Eve’s Cidery, Albee Hill 2014, New York
Finnriver Farm & Cidery, Firebarrel, Washington
Shacksbury, Lost and Found, Vermont
Snowdrift Cider Co., Cornice, Washington

COFFEE

Abundancia Coffee, Kenya AA Blue Mt, Oregon
Bird Rock Coffee Roasters, Panama Esmeralda Estate, Lino Lot Natural,California
Commonwealth Coffee, Kenya Nyeri Gachatha Lot #160 AA, Colorado
Equator Coffees & Teas, Panama Finca Sophia Gesha, California
Evans Brothers Coffee, Kenya Gatundu Karinga AB, Idaho
JBC Coffee Roasters, Finca La Mula Panama Geisha, Wisconsin
Joe Coffee Company, Ethiopia Guji Yabitu Koba, New York
Kickapoo Coffee Roasters, Organic Ethiopian Yirgacheffe Idido Cooperative,Wisconsin
Klatch Coffee, Kenya Karatu, California
Mudhouse Coffee Roasters, Finca La Mula CAC Reserve Geisha, Virginia
NEAT Coffee, Kenya Gachatha, Connecticut
Oak Cliff Coffee Roasters, Panama Carmen Geisha, Texas
Olympia Coffee Roasting Company, Ethiopia Adame Garbota, Washington
Onyx Coffee Lab, Colombian Granja la Esperanza Margaritas Natural, Arkansas
Ruby Coffee Roasters, Ethiopia Guji Uraga, Wisconsin
Spyhouse Coffee Roasting Co., Suke Quto – Ethiopia, Minnesota
Square One Coffee, Ethiopia Yirgacheffe Adado, Pennsylvania

CONFECTIONS

American Spoon, Chocolate Fudge Sauce, Michigan
Batch PDX, Batch Bar & Twicks Bar, Oregon
Bees & Beans, Honey Bar Reserve, Oregon
Bixby & Co., Nutty For You, Maine
Black Dinah Chocolatiers, Maine Mint Truffle, Maine
Fat Toad Farm, Fat Toad Farm Original Goat’s Milk Caramel Sauce, Vermont
JJ’s Sweets Cocomels, Palm Sugar Cocomel, Colorado
Little Apple Treats, Rose and Cocoa nib Caramels, California
McCrea’s Candies, Black Lava Sea Salt Caramels, Massachusetts
Neo Cocoa, Toffee Nib Brittle, California
Nosh This, Lavender Crack, California
Sapore della Vita, Caramel Sauce & Torrone & Totally Fudged-Chocolate Fudge Sauce, Florida
Serendipity Confections, Chocolate Covered Butter Caramels with Fleur de Sel,Wyoming

HONEY

Bee Girl, Bee Girl Honey, Oregon
Bee Local, Bee Local Sauvie Honey, Oregon
Bee Squared Apiaries, Rose Honey, Colorado
Bees’ Needs, Fabulous Fall, New York
Bloom Honey, Orange Blossom, California
Gold Star Honeybees, Gold Star Honey, Maine
Hani Honey Company, Raw Creamed Wildflower Honey, Florida
Mikolich Family Honey, Sage and Wild Buckwheat, California
MtnHoney, Comb Honey Chunk, Georgia
Posto Bello Apiaries, Honey, Maine
Sequim Bee Farm, Honey, Washington
Simmons Family Honey , Saw Palmetto Honey, Georgia
Two Million Blooms, Raw Honey, Illinois
UrbanBeeSF, Tree Blossom Honey Quince & Tree Blossom Honey Nopa, California

OILS

Apollo Olive Oil, Sierra & Mistral, California
Berkeley Olive Grove 1913, California Mission Blood Orange, California
Calivirgin, Calivirgin Jalapeno-Garlic Olive Oil, California
Coppal House Farm, Sunflower Oil, New Hampshire
Hummingbird Wholesale, Organic Pumpkin Seed Oil, Oregon
La Nogalera Walnut Oil, La Nogalera Walnut Oil, California
La Tourangelle, Gourmande Roasted Hazelnut Oil, California
MoonShadow Grove, Ascolano, California
Oliver Oil Co., Oliver Farm Green Peanut Oil, Georgia
The Olive Press, Sevillano Extra Virgin Olive Oil, California
Wei Kitchen, Organic Shallot Oil, Washington

PANTRY

Blackberry Farm, Reserve Pecan Sorghum Butter, Tennessee
Brooklyn Delhi, Tomato Achaar, New York
Decadence Gourmet, Colorado-Style Southern Chow Chow, Colorado
Happy Quail Farms, Farm Style Relish, California
Hoskins Berry Farm, Blackberry Vinegar, Oregon
Labrosse Farm, Heirloom Tomato Sweet and Spicy Jam, Michigan
Langdon Wood Maple Syrup, Langdon Wood 1814 Barrel-Aged Hot Sauce,District of Columbia
Lindera Farms, Lindera Farms Honey Vinegar, Virginia
Mimi’s Confitures, Radicchio Jam, California
NW Elixirs Hot Sauce Co., NW Elixirs #3 Hott Smoke & NW Elixirs #2 Verde Hott,Oregon
One Culture Foods, Sweet Savory Spicy, New York
Pogue Mahone Pickles, Premium Dill Pickle Mustard, Texas
SALSAOLOGY, Ancho Chile and Tamarind Sauce, California
Spicemode, Vindaloo Cooking Sauce, Illinois
Spoiled Rotten Vinegar, Blackstrap Vinegar, California
Sweet Farm Sauerkraut, Cultured Mustard, Maryland
Turtle Rock Farm, Garlic Scape Relish, Maine

PICKLES

American Spoon + The Brinery, Ramp Kimchi, Michigan
Atwater’s, Pickled Hakurei Turnips, Maryland
Blackberry Farm, Ramp Kraut, Tennessee
Blue Bus Cultured Foods, Shakedown Beet & Kraut-chi & Cortido, Washington
Choi’s Kimchi Co., White Napa Kimchi & Napa Kimchi, Oregon
Farmer’s Daughter, Ramp and Mustard Seed Kraut & Ruby Kraut & Hot Chili Okra Pickles, North Carolina
Hosta Hill, GochuCurry Kraut, Massachusetts
Mama O’s Premium Kimchi, Mama O’s Premium Baby Bok Choy Kimchi, New York
Marcia’s Munchies, Cherry Pops & Little Hotties, Michigan
Pernicious Pickling Co., Pickled Red Beets: Fashionably Dill, California
Real Pickles, Organic Garlic Dill Pickles, Massachusetts
Republic of Jam, Pickled Peaches, Oregon
Taste Elevated, Sweet and Tangy Mustard Seeds, Texas
Two Chicks Farm, Dill Pickles, North Carolina
Wild West Ferments, Seasonal Sauerkraut, California
Wine Forest, Pickled Sea Beans, California

PRESERVES

American Spoon, Wild Thimbleberry Jam & Wild Elderberry Jelly, Michigan
Amour Spreads, Black Currant Blackberry Jam, Utah
Black Radish Creamery, Outback Cherry, Ohio
Crosstown Sweets, Apricot and Vanilla Jam, New York
Farmer’s Daughter, Bourbon’d Figs, North Carolina
Girl Meets Dirt, Shiro Plum with Mint Spoon Preserves, Washington
Green Jam Man, Strawberry Blood Orange Jam, Vermont
Happy Girl Kitchen Co., Raspberry Lemon Jam, California
Josephine’s Feast!, Hand Foraged Wild Beach Plum Preserves, New York
Kelly’s Jelly, Kelly’s Habanero Pepper Jelly, Oregon
Modern Gingham Preserves, Raspberry Violet, Colorado
Mt. Hope Farms, Premium Spiced Marionberry Fruit Spread, Oregon
The Good Stuff, Best Plum Jam, California

SPIRITS

Bear & Eagle Products, 1.0.1 Ultra Premium Vodka, California
Catoctin Creek Distilling Company, Roundstone Rye, Virginia
Christina Maser, Raspberry Shrub, Pennsylvania
Elixir, Iris, Oregon
Far North Spirits, Gustaf Navy Strength Gin, Minnesota
Five By Five Tonics, Barrel-Aged Vanilla Bitters, California`
Kansas City Canning Co., Apple Caraway Shrub, Missouri
Mad River Distillers, Malvados, Vermont
Marble Distilling Co., Moonlight Expresso, Colorado
Port Morris Distillery, Pitorro Shine, New York
Rare Botanical Bitters, Magnolia Syrup, Illinois
Richland Distilling Company, Single Estate Old Georgia Rum, Georgia
Salute!, Dragoncello, South Carolina
Venus Spirits, Gin Blend No. 2, California

Guide to 2016 Crab Feeds in Sonoma County and the North Coast

The North Coast may have had a bad year for crab, but you wouldn’t know it by the number of crab feeds coming down the pike. All of these elaborate events help raise money for local organizations, and many include raffles, live entertainment and more.

Saturday, Jan. 23
North Bay Italian Cultural Foundation Crab Feed. $55. 6 p.m. St. Rose Parish Hall in Santa Rosa. Visit their website here, or purchase tickets at brownpapertickets.com.

Saturday, Jan. 23
Fort Bragg Fire House Crab Feed. $75. Children under 10 free. 12-6 p.m. Fort Bragg Fire House. www.mendocino.com.

Saturday, Jan. 23
Boys & Girls Club Crab Feed. $70. 5:30 p.m. Brooks Road Club in Windsor. Find out more at bgccsc.org/crab.

Saturday, Jan. 23
Jack London Elementary School Crab Feed. $60. 21-plus event. 5 p.m. Find out more at www.jacklondon.pousd.org. Purchase tickets by clicking here.

Jan. 29 & 30
Mendocino Knights of Columbus All You Can Eat Crab Feed. $55. 7 p.m. Crown Hall in Mendocino. Find out more at kcmendo.org.

Saturday, Jan. 30
Montgomery High School Education Foundation Crab Feed. $50. 5:30 p.m. Monsignor Becker Center at St. Eugene’s Cathedral in Santa Rosa. montylink.com.

Saturday. Jan. 30
13th annual Cloverdale Lions Club Crab Feed. $45. 6 p.m. Cloverdale Citrus Fairgrounds. Find out more at www.cloverdalelionsclub.com.

Saturday, Feb. 6
27th annual Great Sonoma Crab and Wine Fest. $75. RSVP by Jan. 30. 6:30 p.m. Grace Pavilion at the Sonoma County Fairgrounds in Santa Rosa. More information at www.sonomafb.org.

Saturday, Feb. 6
55th annual Forestry Crab Feed. $65. Dinner 5-8 p.m. Event goes until 11 p.m. Holy Ghost Hall in Sebastopol. Mail checks to Forestry Crab Feed, P.O. Box 265, Fulton, CA 95439. Find out more at www.facebook.com/ForestryCrabFeed.

Saturday, Feb. 6
Crab 4 Kids, by the Active 20-30 Club of the Redwood Empire. $55. 5 p.m. Friedman Event Center in Santa Rosa. Find out more at www.redwoodempire2030.com, and purchase tickets at brownpapertickets.com.

Saturday, Feb. 6
18th annual Maria Carrillo Athletic Boosters Crab Feed. $50-$55. 5 p.m. Monsignor Becker Center at St. Eugene’s Cathedral in Santa Rosa. More information at www.mchspac.com.

Saturday, Feb. 6
SVHS Booster Crab Feed & Dance. Benefits the Sonoma Valley High School Boosters. $65-$80. 5-11 p.m. Find out more by clicking here.

Saturday, Feb. 13
Windsor Odd Fellows Crab Feed. $50. Kids 12 and under $25. VIP Valentine’s couple’s table $125. 3-5 p.m. and 6-8 p.m. Windsor Odd Fellows Hall. Purchase tickets at brownpapertickets.com. Call 478-8758 for more information.

Saturday, Feb. 13
9th annual Kenwood Firefighters Association Crab Feed. $50. 5:30-9:30 p.m. Kenwood Firehouse. Tickets available at Kenwood Fire District, Kenwood Market and Kenwood Press. For more information, visit kenwoodfire.com or call 833-2042.

Saturday, Feb. 13
10th annual Piner High Crab Feed. $50. Pick up tickets at G&G Supermarket. 5 p.m. Friedman Event Center in Santa Rosa. For more information, visit pinerhalloffame.org or call 571-7420.

Saturday, Feb. 27
5th annual Finley Crab Feed. $45. 6-9 p.m. Finley Community Center in Santa Rosa. For more information, visit srcity.org.

See the original post on the Press Democrat website.

Beauty Tips for a Sonoma Wedding

Makeup tips for a beautiful Sonoma Wedding. Makeup artisty by Danika, a Sonoma makeup artist. Photo courtesy of Danika.
Makeup tips for a beautiful Sonoma Wedding. Makeup artisty by Danika, a Sonoma makeup artist. Photo courtesy of Danika.
Makeup tips for a beautiful Sonoma Wedding. Makeup artisty by Danika, a Sonoma makeup artist. Photo courtesy of Danika.
Makeup tips for a beautiful Sonoma Wedding. Makeup artisty by Danika, a Sonoma makeup artist. Photo courtesy of Danika.

Advice from professional makeup artist, Danika Lamb in the 2015 Issue of Sonoma Weddings.

Photo by Valerie Darling.
Photo by Valerie Darling.

Danika Lamb of Artistry by Danika isn’t just the go-to gal in Sonoma for all things beauty-related; she’s also one of California’s most sought-after wedding makeup artists. Brides especially love Danika’s calm demeanor and artful eye, and she is known for creating flawless-looking skin and lush, natural-looking lashes.

Her background in skin care (including her 12 years as an aesthetician), paired with her brow shaping and makeup talents, have earned her recognition in national magazines including People, Elle, and Lucky. Danika feels extremely fortunate to call the intimate community of Sonoma her home and can’t imagine living anywhere else.

What’s your best health and beauty advice for a bride-to-be?

Plan ahead! If your skin is not in its best state, or your brows are too
thin and you want them full and soft by your wedding day, figure out your
game plan right away. Start asking friends or colleagues if they have a great aesthetician, brow guru, manicurist, and hair stylist. This way, you can get a head start by locating talented pros to get you into what I call “wedding wellness boot camp.” Acne does not magically go away, and brows do not grow in overnight—so identify your health or beauty concerns and start tackling them right away.

Insider Tip: Schedule your makeup trial on the day of your engagement shoot. This way you’ll be able to see what your makeup looks like in the photographs. If it looks amazing, hire that artist for your wedding!
Insider Tip: Schedule your makeup trial on the day of your engagement shoot. This way you’ll be able to see what your makeup looks like in the photographs. If it looks amazing, hire that artist for your wedding!

What kinds of health and beauty professional services can help?

If it’s in your budget, I highly suggest hiring a professional makeup artist for your wedding day. Professionally applied makeup and a skilled artist will not only help you look that much more polished and pretty in person, but it will also show through in your wedding photos. A bride may think she can easily do her own makeup for the big day, but she may not realize that everyday makeup is
completely different from makeup that is being professionally photographed.
That glimmering bronzer you love so much may end up looking like oily skin
in the photos. Or your go-to under-eye concealer may look like white circles
around the eyes in every shot. Not exactly the look brides dream of! So, if it’s in your budget, hire a pro. Plus, it’s a way to sit back, relax, and be pampered before you walk down the aisle.

What are the key things to consider when choosing your hair-and-makeup look for the day of?

Stay true to yourself—meaning, don’t wear bright red lipstick if you have never worn a bright lip color. Trying something fun and new is great, but save that experimentation for the rehearsal dinner or engagement party. My goal when I’m working with a bride is to make her look like herself, but 10 times better. Think about when you feel your prettiest. Is it when you wear your hair down in long, loose waves? Or is it when you do a smoky eye? Stick to you, but amp that look up a few notches come your wedding day.

Photo courtesy Rebecca Gosslin Photography.
Photo courtesy Rebecca Gosslin Photography.

What are the most common challenges a bride-to-be faces with fitness, hair, and makeup?

Trying to cram in too many beauty appointments right before the wedding. You of course want to look and feel your best, but don’t get an eyebrow wax or facial the day before. These types of treatments can cause temporary redness and irritation, so be sure to book these appointments at least a week before the wedding. Experimenting with facials, spray tans, hair color, or even a new diet cleanse right before the wedding could result in an allergic reaction. Stick to only what you know works the last few weeks leading up to your big day.

How would you describe the quintessential Sonoma look?

Effortlessly chic and beautiful. Makeup that is natural, yet glam—think glowing skin, lush lashes, and soft lips. I envision a Sonoma bride’s hair to be soft with movement. Either all down with long waves or loosely put into a romantic and slightly messy chignon. The whole look is clean, timeless, and feminine with a bit of imperfection. Wine country brides embrace the rustic charm and natural beauty of Sonoma. If their hair blows in the wind while taking post ceremony photos in the vineyard, they aren’t going to sweat it.

Danika’s Guide to Glowing Skin

Photo courtesy Rebecca Gosslin Photography.
Photo courtesy Rebecca Gosslin Photography.

For your most beautiful look, follow these guidelines for a perfect complexion.

Supplements
For dull, lackluster skin, try taking Omega-3s (such as fish oil or flax oil) to moisturize the skin from within. Omegas will make the skin look more radiant and plump.

Tools
Wash your makeup brushes. Bacteria from makeup builds up quickly on brushes, so not keeping them clean on a weekly basis will cause breakouts. Dr. Bronner’s Castile Soap is gentle yet effective for weekly washing.

Pucker
Keep lips nourished. Nothing is worse than dry flaky lips on your wedding day. Invest in a quality lip product and apply daily. Look for ingredients like coconut oil and shea butter.

Exfoliate
Use a gentle product (preferably with fruit enzymes) to remove the dead, superficial layer of skin. I tell all of my brides to exfoliate the morning of the wedding so that makeup will glide on and look extra-smooth and even.

Local MLK Day Programs Offer Chance to Honor Vision of Dr. King

MLK
he Martin Luther King Jr Memorial located on the National Mall on the Tidal Basin in Washington DC on February 23, 2013. (Joseph Sohm)

Today is a federal holiday, for many an opportunity for leisure and shopping. Local people who honor the visions of Martin Luther King Jr. suggest that humanity and justice might benefit more from other pursuits.

Santa Rosa’s “A Day On, Not a Day Off” focuses on community service, vitality, dialogue and celebration. It starts at 10 a.m. today at the co-hosting Community Baptist Church and concludes with a march down Sonoma Avenue at 4 p.m.

Participants will have several options to choose from.

There are service projects at the church and Bayer Farms in southwest Santa Rosa, at Martin Luther King Park on Hendley Street and at The Living Room, the day center for women and children on Cleveland Avenue.

A 2 p.m. speakers panel at Community Baptist Church will feature the church’s pastor, H. Lee Turner, retired member of Congress Lynn Woolsey, County Supervisor Shirlee Zane, Santa Rosa Police Chief Hank Schreeder, Akilah Bonner of the Integrated Voter Engagement Team, Davin Cardenas of the North Bay Organizing Project, Vince Harper of Community Action Partnership, Jerry Threet of the Independent Office of Law Enforcement Review and Outreach, Catherine Ybarra of the event’s management team and Letitia Hanke of the North Bay Black Chamber of Commerce.

There will be blood pressure checks, a firetruck to explore, lunch, information tables, dance, a black history showcase and programs for children. The Hubbub Club band will accompany the afternoon march for the ideals championed by King.

The Times of Jack London

“He wrote books kids used to read and still have to read. That’s how many people get exposed to Jack London, and it’s pretty much all most people know about him. He wrote dog books.”

She spent just 13 years with Jack London, yet the wife of one of America’s most beloved writers, bravest adventurers, earliest environmentalists and infatuated lover of Sonoma Valley, devoted nearly 40 years, until her death in 1955, to protecting and polishing his legacy. This year marks a century since London’s 1916 death, at the young age of 40, and Charmian London would likely be pleased that so much of his Glen Ellen ranch, his accomplishments and his memory have been maintained.

“Mate-Woman,” as London called her, spent decades tending to his copyrights and writings, a prolific output of more than 50 works of fiction and nonfiction, and hundreds of short stories, essays, newspaper and magazine articles, speeches and letters, translated into as many as 70 languages. And with London’s stepsister, Eliza Shepard, she struggled, sometimes mightily, through the Depression and World War II to pre- serve the mountainside he venerated and keep his Beauty Ranch going.

“Jack London loved Sonoma and in an important way, he was one of the first people to put Sonoma on the map and in the international imagination,” said former state librarian Kevin Starr, author of the book series “Americans and the California Dream.” “He sought the redemptive life on the land in Glen Ellen and as a rancher. Collectively, within the 50-plus books he wrote, are guide maps of Sonoma places that later became famous.”

This is a watershed year for Jack London State Historic Park, which occupies a portion of the original Beauty Ranch. The Jack London Park Partners group plans to spend 2016 celebrating London’s enduring legacy. Special events and activities kick off with the Klondike Challenge, encouraging people to pledge to walk 500 miles throughout the year, the distance London hiked from the Yukon to the Klondike in Canada. The kickoff coincides with London’s 140th birthday on Jan. 12. The commemorative year culminates with a memorial at his grave site, on the centennial of his death, Nov. 22. Fittingly, London died on his ranch and is buried there.

To honor her husband, Charmian London built a sturdy stone lodge, the House of Happy Walls, a smaller version of the magnificent Wolf House that mysteriously burned to the ground on a hot August night in 1913, two weeks before the couple were to have moved in. Like Wolf House, Happy Walls was designed by eminent Bay Area architect Albert Farr, to eventually serve as a Jack London museum; the first public visitors streamed under the portico in 1960, finally fulfilling Charmian’s wishes; nearly 100,000 people a year now come to Jack London State Historic Park, and he is remembered by readers around the world.

As a writer, London’s creative fire was stoked by social revolution. Far more than a manly writer of popular adventure stories such as “The Call of the Wild” (1903) and “White Fang” (1906), he also exposed the plight of the underclass and the working poor. His dystopian “The Iron Heel” described the rise of a tyrannical oligarchy that some observers find relevant today. He dressed in rags and lived among the destitute in the streets of London’s East End to research “The People of the Abyss.” His unfettered range took in everything from astral projection to prize fighting to penal reform.

London scholar Earle Labor, an emeritus professor at Centenary College in Louisiana and author of the recently published “Jack London: An American Life,” recalled meeting a young man from the Congo at a seminar. The man confided that his father had been killed in a jungle village, yet the son later learned to read French and discovered “The Call of the Wild,” which has been in continuous print since it was published in 1903. The story of Buck, a tenacious sled dog, inspired the young man’s own survival.

On a recent day in the state park, Tony Holroyde, visiting from England, paused on the porch outside London’s restored cottage and reflected that the rugged American writer lit a fire under him when he was a youth.

“He brought adventure alive in my imagination,” he said. “I don’t think I otherwise would have left the U.K. and spent two years running around the world. But I didn’t do it on horseback and I didn’t do it on a leaky ship.”

And yet in the last years of his short life, the 1,000 words a day London claimed to produce were largely in service to his 1,400 acres overlooking what he romantically referred to as the Valley of the Moon. The most highly-paid writer of his day, London pumped out the prose to pay for Beauty Ranch, his “biggest dream,” which started out as a refuge from urban grime and became a grand experiment in sustainable agriculture. Ridiculed in his time, he’s now regarded by many as a visionary.

Mike Benziger, who planted his family vineyard within the same well drained volcanic soil nearby on the mountain, said London was struck by the overgrazed and degraded condition of the Hill Ranch when he purchased the first 130 acres in 1905 and set out to make “the dead soil live again.”

“He felt he was in a position to save it. That was his life-altering experience the day he set foot on Beauty Ranch,” Benziger said. “That became literally this mission for the rest of his life, to find respite in this place and make it healthier and make it an example for future generations.”

Credit for London’s enduring legacy goes to the early efforts of his widow and several generations of heirs, including members of the Shepard family, who inherited the ranch from Charmian and made most of it available to the state for parkland, and the offspring of Jack London’s two daughters, Joan and Becky, many of whom carry on his commitment to social equality and justice in their own ways.

But London’s spirit has also been taken up by a multitude of other acolytes and academics who approach him from a kaleidoscope of perspectives. They include literary scholars, historians, agriculturists, preservationists, naturalists, teachers and outdoor enthusiasts who roam the 26 miles of trails that crisscross what is now Jack London State Historic Park.

“He wrote books kids used to read and still have to read. That’s how many people get exposed to Jack London, and it’s pretty much all most people know about him. He wrote dog books,” said Chuck Levine, a director of Jack London Park Partners, which has greatly expanded the park’s visibility and use since taking over management three years ago after the state threatened to close it due to budget constraints.

“The reason we should care about Jack London is that he was deeply concerned about the human condition,” Levine continued. “And the fact he was a writer allowed him to express that concern and his views about how the world could be changed to help the state of mankind.”

A meadow and a screen of trees but no fencing separate his property from the park. He lives on a piece of land sold off decades ago to help keep the ranch going. Levine crosses over almost daily. Since moving to Glen Ellen in 2002, the former CEO of Sprint has spent more than 300 hours exploring the park on horseback, just as London did a century earlier. He declares himself a pragmatist but admits, almost apologetically, that when he first crossed a wooden bridge onto what was once London’s land, “In my heart it felt magical.”

Levine is typical of the passionate volunteers who lead nature and historic hikes, give tours, work in the cottage and Happy Walls museum, patrol and maintain the trails, help with special events and man the parking kiosk.

At the same time, the partners are launching a $1 million capital campaign to modernize the museum in the House of Happy Walls with more high tech and multimedia presentations; the exhibit has changed little in decades.

If London were to return today, he would have no trouble finding his way around Beauty Ranch and the park. Aside from the 160 acres that London’s heirs, the Shepards, held back in a family trust when they turned the remainder of the property over to the state in the late 1970s, it has remained largely the same for over 100 years.

Some 700 feet up the slope of Sonoma Mountain, the ranch still has the old fieldstone barns, the elaborate piggery dubbed the Pig Palace by scornful observers, the concrete-block silos that were cutting-edge at the time, the picturesque ruins of the Kohler and Frohling winery destroyed in the 1906 earthquake and now the backdrop for the Transcendence Theater Co., and the mid-19th century cottage where Jack lived with Charmian and wrote in a study outfitted with a Dictaphone, Gramophone and Remington typewriter — high-tech at the time.

Above the working farm is wild land thick with oaks, broad-leaf maples, manzanitas and madrones, as well as Douglas fir and redwoods — the eldest a sapling at the birth of Christ. The mountain is etched with canyons and creeks, and the year-round Graham Creek (Wild Water Creek in London’s day) is a spawning ground for steelhead trout. High meadows break out with golden poppies in spring and offer unbroken views of Sonoma Valley and beyond. Bobcats, mountain lions, gray foxes, hawks and falcons scour the mountainside for prey.

At the center of any mention of London is his larger-than-life persona that makes him a magnetic character even now. He was a dashing man’s man with a face for the camera, and courted danger in exotic places, from the Klondike to the South Seas. He was, among many things, a prospector, oyster poacher, seaman and hobo riding the rails to Washington, D.C., as an idealistic member of the Industrial Army of the Unemployed in the 1890s.

“The greatest story Jack London ever wrote was the story he lived,” said Matt Atkinson, who led tours for years as a ranger at the state park. He is now the fire chief of Glen Ellen, where the name of its favorite son carries on with a hotel, saloon and rustic retail center across from what for years was the World of Jack London Bookstore; it’s now a wine tasting room.

London crammed far more living into 40 years, said Atkinson, than most people would or could in 80 years.

At the same time, he was a bundle of contradictions. His writing ran from pedantic to brilliant. He was a Socialist who was partially raised by an African American wet nurse, yet many of his most memorable characters are rugged individualists. Threaded through his writings are racist tones that make the modern reader wince. He was the highest-paid writer of his day, the first to earn $1 million, which he spent as fast as he made it. He lived well while serving as a voice of the proletariat, and like John F. Kennedy, projected a charismatic virility, yet privately suffered from health problems exacerbated by a reckless lifestyle of hard-drinking, smoking and a poor diet. It all caught up with him at 40.

In his day, London was an international celebrity, as famous as a movie star. His death of reported uremic poisoning brought on by kidney failure — still a subject of speculation and debate along with the burning of Wolf House — rated front-page notice in the New York Times.

As one journalist wrote in the days after his death, “No writer, unless it were Mark Twain, had a more romantic life than Jack London.”

“I like to say that if Jack London were alive today he would probably have a reality show, because he really organized his life that way. He knew the value of publicity. Once he became a famous writer and had developed a persona, he exploited that persona for all it was worth, and in particular, to help boost his book sales,” said Bay Area filmmaker Chris Mullion, who is working on a documentary called “Jack London, 20th Century Man.”

Among London’s most audacious stunts was to promote his book, “Cruise of the Snark.” He and Charmian set sail on the South Seas with crew members who had never sailed before. It resulted in some memorable writing and boosted his star. But London contracted yaws, a hideous tropical infection, along the way, and scholars believe his self-treatment with a mercury-based ointment led to the kidney problems that contributed to his death.

That London was even born is a sort of miracle. The San Francisco Chronicle reported in June 1875 that a pregnant Flora Wellman tried to shoot herself after astrologer William Chaney, with whom she was living, disavowed the baby and tried to force Wellman to have an abortion. She gave birth to Jack six months later. Wellman married Civil War veteran John London when Jack was an infant and gave him her new husband’s name. London was a young man when he discovered that Chaney was his biological father and sought him out, only to be rejected again.

The facts of his life provide endless fodder for researchers and enthusiasts, who comb over writings that were often a mixture of truth and fiction. “Martin Eden” and “John Barleycorn,” an anti-alcohol tract exploited by Prohibitionists, were semi-autobiographical. London had periods on the wagon but he never gave up the drink for good.

“He’s a very complicated person. He’s got a lot of layers to him. I take him not always at his word,” said Tarnel Abbott, 62, London’s great-granddaughter. A social activist in Richmond, her father, Bohemian longshoreman Bart Abbott, was the only son of Joan London. The eldest of Jack’s two daughters, Joan was a radical in her own right who wrote about the plight of farm workers, fought for labor and aligned herself with Trotsky, activities that brought her under the scrutiny of the FBI. Joan had a complicated relationship with her father, stuck in the middle between two warring parents. Her mother, Bess, embittered that London left her for Charmian, kept her daughters away from Beauty Ranch.

But parsing fact from fiction misses the broader message, Abbott said. “There are things he has said or written that have meaning for me, that make me feel like I do try to carry on the way he might approve.”

Of London’s seven great-grandchildren

Abbott has emerged as the most outspoken keeper of the London legacy, and last summer presented an adaption of London’s “The Iron Heel” with music and giant puppets at the state park. Older sister Chaney Delaire — named for her great-grandfather’s absent father — lives in a modest house in Santa Rosa and worked 15 years in planning and community development for the nonprofit Burbank Housing. If there is any common thread through the generations, she said, it’s a deep appreciation of “the earth, the land and how important it is.”

But it fell to the offspring of London’s stepsister, Eliza, to steward the land London declared the most beautiful in California. When Charmian died, she left Beauty Ranch to Irving Shepard, Eliza’s only son. He tried to make a go of it as a guest ranch and dairy farm, but when Irving’s children, Milo, Jill and Joy, inherited the property, it came with a $1 million tax debt. Milo, who died in 2010, adapted by planting wine grapes and selling all but 160 acres of Beauty Ranch to the state in 1979.

His son, Brian Shepard, and Shepard’s cousin, Steve Shaffer, oversee the Jack London vineyards for a family trust. The Cabernet Sauvignon, Merlot, Zinfandel and Syrah grapes have been sold exclusively to Kenwood Vineyards for 40 years. Brian’s brother, Neil, is the owner and driver of the Jack London Ranch Clydesdales and lives on the ranch, as does Shaffer.

They are committed to the same ethos of sustainability set by their great-uncle 100 years ago. Inspired by the farming practices he saw in the Far East, where farmers managed to keep land productive for centuries, London became an agricultural innovator. He terraced the land to protect the topsoil from washing down the mountain in rainstorms. He made his own compost, running a cable car from his mare barn to a manure pit outfitted with a concrete floor to keep in the nutrients. He tilled by horse, not tractor.

“I just came to wonder at how London landed here, on this truly great piece of property. The soils are really deep and varied,” said Brian Shepard, a laconic, 6-foot-4 man with the weathered hands of a farmer. “I appreciate the foresight, the good luck, whatever, that London realized this was a special place.”

“I’m blessed,” added Shaffer, almost sheepishly. “I didn’t do anything to deserve any of this. I just want to do my best to preserve it.”

London is experiencing a bit of revival, with a new generation of scholars examining his life and his work, shining a light on a writer who has not always been taken seriously. Readers may overlook London, some say, because they miss the underlying layers of what appear to be simple adventure stories. But that was a good measure of his genius: He was able to write stories that were page-turners and also had complexity for those who read deeper. Sonoma Valley educators are trying to engage young readers in Jack London, whose legend is still alive in the Valley of the Moon.

“Students are often surprised he had such modern ideas for being a guy who was ‘back in the day,’” said Alison Manchester, an English teacher atdren, Abbott has emerged as the most outspoken keeper of the London legacy, and last summer presented an adaption of London’s “The Iron Heel” with music and giant puppets at the state park. Older sister Chaney Delaire — named for her great-grandfather’s absent father — lives in a modest house in Santa Rosa and worked 15 years in planning and community development for the nonprofit Burbank Housing. If there is any common thread through the generations, she said, it’s a deep appreciation of “the earth, the land and how important it is.”

But it fell to the offspring of London’s stepsister, Eliza, to steward the land London declared the most beautiful in Sonoma Valley High School and a board member of the Jack London Foundation, which sponsors an annual writing contest that draws submissions from young authors from around the world.

“I would call him America’s storyteller,” said Jay Williams, who is at work on the second of a three-volume biography of London while on break from his work at the Huntington Library in San Marino (where most of London’s papers are stored). “That was how he was regarded in his time. We’ve lost that sense of Jack because we’ve been pigeon-holing him as a socialist or a traveler or an adventurer. When you look at him as a storyteller, it encompasses everything he did and that ultimately will be his legacy.”