Fire Ecology’s Lessons for a More Resilient Future
This Holiday Season, Please Support These Fundraiser Events for Fire Relief
The Insider's Guide to Finding and Buying High-End Wines
A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals
After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support
Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration
Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims
Sponsored
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This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"},"marciagagliardi":{"type":"authors","id":"11398","meta":{"index":"authors_1591205172","id":"11398","found":true},"name":"Marcia Gagliardi","firstName":"Marcia","lastName":"Gagliardi","slug":"marciagagliardi","email":"marcia@tablehopper.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124292":{"type":"posts","id":"bayareabites_124292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124292","score":null,"sort":[1515254800000]},"guestAuthors":[],"slug":"fire-ecologys-lessons-for-a-more-resilient-future","title":"Fire Ecology’s Lessons for a More Resilient Future","publishDate":1515254800,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.","status":"publish","parent":0,"modified":1515183109,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2025},"headData":{"title":"Fire Ecology’s Lessons for a More Resilient Future | KQED","description":"In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fire Ecology’s Lessons for a More Resilient Future","datePublished":"2018-01-06T16:06:40.000Z","dateModified":"2018-01-05T20:11:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124292 https://ww2.kqed.org/bayareabites/?p=124292","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/06/fire-ecologys-lessons-for-a-more-resilient-future/","disqusTitle":"Fire Ecology’s Lessons for a More Resilient Future","nprByline":"\u003ca href=\"https://civileats.com/author/lclark/\">Leilani Clark\u003c/a>, \u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>\u003c/strong>","path":"/bayareabites/124292/fire-ecologys-lessons-for-a-more-resilient-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124292/fire-ecologys-lessons-for-a-more-resilient-future","authors":["byline_bayareabites_124292"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_15155","bayareabites_2035","bayareabites_15156"],"tags":["bayareabites_16045","bayareabites_15996","bayareabites_14869"],"featImg":"bayareabites_124307","label":"bayareabites"},"bayareabites_122905":{"type":"posts","id":"bayareabites_122905","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122905","score":null,"sort":[1511811917000]},"guestAuthors":[],"slug":"this-holiday-season-please-support-these-fundraiser-events-for-fire-relief","title":"This Holiday Season, Please Support These Fundraiser Events for Fire Relief","publishDate":1511811917,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ","status":"publish","parent":0,"modified":1512067460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1117},"headData":{"title":"This Holiday Season, Please Support These Fundraiser Events for Fire Relief | KQED","description":"This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Holiday Season, Please Support These Fundraiser Events for Fire Relief","datePublished":"2017-11-27T19:45:17.000Z","dateModified":"2017-11-30T18:44:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122905 https://ww2.kqed.org/bayareabites/?p=122905","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/27/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief/","disqusTitle":"This Holiday Season, Please Support These Fundraiser Events for Fire Relief","source":"North Bay Fire Relief","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/north-bay-fires/","path":"/bayareabites/122905/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122905/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief","authors":["11398"],"categories":["bayareabites_50","bayareabites_11028","bayareabites_15155","bayareabites_2035","bayareabites_15156"],"tags":["bayareabites_16029","bayareabites_16030","bayareabites_15996"],"featImg":"bayareabites_122930","label":"source_bayareabites_122905"},"bayareabites_122537":{"type":"posts","id":"bayareabites_122537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122537","score":null,"sort":[1510756536000]},"guestAuthors":[],"slug":"the-insiders-guide-to-finding-and-buying-high-end-wines","title":"The Insider's Guide to Finding and Buying High-End Wines","publishDate":1510756536,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today.\u003c/em>\u003c/p>\n\u003cp>Pursuing an interest in wine could be one of those rare areas where ignorance is bliss -- at least, when it comes to your wallet. As experts have noted, the \u003ca href=\"https://ilesschaeve.wordpress.com/2011/01/17/how-do-our-wine-preferences-evolve-during-our-lifetime/\">usual evolution\u003c/a> in wine appreciation often begins with sweeter, inexpensive wines and grows from there into more complex, dry wines. And those who stick with it typically find that they're paying more and more for the wines they consume as their tastes become more discriminating.\u003c/p>\n\u003cp>As with any hobby, wine buffs typically educate themselves on wine, also visiting wineries, perhaps attending tastings and seeking out specific wines they might have read about or tried in a restaurant. Of course, those pursuing this hobby better have the disposable income required to make fine wine their beloved beverage of choice!\u003c/p>\n\u003ch2>Buying wine then and now\u003c/h2>\n\u003cp>Buying wine in the Bay Area used to be a simple process in the days when the \u003ca href=\"https://en.wikipedia.org/wiki/Three-tier_system_(alcohol_distribution)\">three-tiered system\u003c/a> that grew out of Prohibition defined how wine got to consumers via retailers' shelves. In fact, for many mid-range and lower-priced wines, this system is mostly still in effect, if widely \u003ca href=\"https://www.forbes.com/sites/thomaspellechia/2017/07/27/beverage-alcohols-three-tier-system-eats-its-own/#31f54d5a3f5b\">criticized\u003c/a>.\u003c/p>\n\u003cp>But an interesting thing happened a few decades ago as the market for California wine kept growing at the same time that wine critics and their increasingly influential rankings began impacting the wine scene, avidly followed by wine buffs looking for the latest hot wines (which doesn't necessarily refer to alcohol content). Wineries making in-demand wines realized they could bypass distributors and retailers, selling their wines at retail prices directly to consumers through mailing lists, with consumers usually picking up shipping costs to boot.\u003c/p>\n\u003cfigure id=\"attachment_122539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg\" alt=\"The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market.\" width=\"1920\" height=\"2749\" class=\"size-full wp-image-122539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-160x229.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-800x1145.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-768x1100.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1020x1460.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1180x1689.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-960x1375.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-240x344.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-375x537.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-520x745.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This profitable -- for the wineries -- move has since come to define how higher-end wine -- and even some mid-range wine from better wine regions -- is sold in wine-producing states, with consumers being the losers in terms of what they can buy and how much they pay for it in the case of the collectable wines. Mailing lists are not the same as \u003ca href=\"https://en.wikipedia.org/wiki/Wine_clubs\">wine clubs\u003c/a>, which are offered by wineries or retailers and deliver specific wines to members on a regular basis. The mailing list concept is a bit like the wine \u003ca href=\"http://blog.vinfolio.com/2016/02/19/wine-futures-vs-pre-arrivals-knowing-the-difference-takes-the-stress-out-of-wine-presales/\">\"futures\"\u003c/a> popular among some French vintners in that the wine is paid for prior to release. But mailing lists can be insidious when it comes to the most sought-after wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What makes for the desirability of high-end California wines is \"supply and demand, production and scores,\" according to Joe Zugelder, a Napa wine appraiser and longtime buyer and seller of old and rare wine. Coveted wines tend to be produced in small quantities with their value established largely through the rankings of \u003ca href=\"https://en.wikipedia.org/wiki/Wine_critic\">critics\u003c/a> like Robert Parker, James Laube, Allen Meadows, Antonio Galloni and others, who often use a 100-point \u003ca href=\"https://en.wikipedia.org/wiki/Wine_rating\">scale\u003c/a>. These determinates have put high-scoring wines into a category in which the price of the wine is whatever people are willing to pay, says Zugelder.\u003c/p>\n\u003ch2>The mailing list conundrum\u003c/h2>\n\u003cp>Having a mailing list has become de rigueur for many California wineries, in which customers receive a list of upcoming wines and select what they want to purchase, paying in advance of release. If only it were so simple for the super-premium wineries making the \u003ca href=\"https://californiawineryadvisor.com/most-expensive-california-wines/\">cult wines\u003c/a> desired by wine freaks. You just sign up and wait for the list to arrive so you can order your few bottles of \u003ca href=\"https://en.wikipedia.org/wiki/Screaming_Eagle_Winery_and_Vineyards\">Screaming Eagle\u003c/a> cabernet or \u003ca href=\"http://www.princeofpinot.com/winery/614/\">Marcassin\u003c/a> pinot noir, right? Not quite.\u003c/p>\n\u003cfigure id=\"attachment_122557\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg\" alt=\"While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals.\" width=\"1000\" height=\"1669\" class=\"size-full wp-image-122557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-160x267.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-800x1335.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-768x1282.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-960x1602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-240x401.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-375x626.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-520x868.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those tippy-top wineries that are even accepting new members might well have a waiting list for their mailing list, with 10-year waits or longer not unusual. \u003ca href=\"http://blog.vinfolio.com/2017/08/25/ultimate-strategy-getting-best-california-wine-mailing-lists/\">Strategies abound\u003c/a> for getting on these lists but the combination of scarcity, desirability and the internet have ushered in a new era in which there's a powerful secondary market for \"pre-owned\" wine -- sometimes called the gray market -- comprised of online and brick-and-mortar stores as well as auction houses that deal in such wines.\u003c/p>\n\u003cp>Serious wine collectors as well as those with modest home cellars who have some higher-end wines to sell are the source of the wines on the gray market, notes Mike Sai, director of marketing at \u003ca href=\"https://www.benchmarkwine.com/\">Benchmark Wine Group\u003c/a>, an online operation in the Bay Area that at any given time has 4,000 to 6,000 individual wines on its site.\u003c/p>\n\u003cp>He explains that his company typically acquires private collections rather than cherry-picking a few trophy wines from a for-sale batch.\"Maybe a person has 1,000 bottles and one day the doctor tells him, 'Hey, you can't drink anymore.' So suddenly all that wine becomes a commodity,\" Sai says. \"Or there's a death or divorce or distress -- that sort of thing. Or it's a matter of tastes changing. Somebody got into wines through a big trip to Napa and bought a lot of Napa wines but then they get turned onto Burgundy and that's all they want to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_122544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg\" alt=\"Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine. \u003ccite>(Benchmark Wine Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The mark-ups from release price on the secondary market can be quite astounding for the highest-ranked wines. Those \u003ca href=\"https://www.wine-searcher.com/robertparker.lml\">releases that get 100 points\u003c/a> from critics like Parker instantly command stratospheric prices, like the 2014 \u003ca href=\"https://en.wikipedia.org/wiki/Scarecrow_(wine)\">Scarecrow\u003c/a> Napa cabernet. Current prices on Wine-Searcher range from a low of $600 up to $1,000 per bottle.\u003c/p>\n\u003cp>Pros like Sai and Zugelder explain that this situation has led wineries to rapidly increase the release prices of trophy wines to head-spinning levels, which goes up even further once they hit the secondary market -- and many bottles inevitably do right after release. \"Screaming Eagle is a good example,\" notes Zugelder. \"It's one of the few sure things now. On the mailing list, it's probably $800 or something like that. Then list members can turn around and potentially double their money\" on the gray market, he says.\u003c/p>\n\u003cp>This makes it seem like speculating in collectable wine should become a lucrative hobby but Sai is quick to disagree. The low production levels of the trophy wines and vicissitudes of the wine scene put a cap on potential profits. \"You might do really well but you can also lose money,\" he says. \"At the end of the day, I recommend people not look at wine as an investment.\"\u003c/p>\n\u003cp>\"Some people have unrealistic expectations\" of \u003ca href=\"http://blog.vinfolio.com/2017/03/16/much-wine-worth-determining-resale-value-fine-wine/\">what their wines should fetch\u003c/a> on the secondary market, reports Tomas Mieres, managing director of the Wine Bank in Menlo Park, which sells wine at a commission of 17% for the clients who have wine lockers at the facility. \"We're seeing more and more cases of people selling their wine for less than they paid for it,\" he says. \"Some of the Napa wines are very hot when they're released if they get high scores from Parker but several years down the road, people might be chasing a different cult wine.\"\u003c/p>\n\u003cp>One thing seems assured; wine will continue to arrive on the gray market due to the addictive nature of collecting wine for many well-heeled individuals. Wine storage and sales companies see this all the time. As Mieres describes it, \"We have clients who, every six months or a year, will need more space because they keep buying more wine than they can consume.\"\u003c/p>\n\u003cfigure id=\"attachment_122543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg\" alt=\"Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family.\" width=\"1920\" height=\"1189\" class=\"size-full wp-image-122543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1180x731.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-960x595.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-520x322.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Secondary market offers more than trophy wines\u003c/h2>\n\u003cp>Our discussion so far of trophy wines and the avid collectors who seek them on the secondary market at any price is a universe apart from everyday wine consumers. Or is it? While cult-wine hunters will continue to look for rarities, the secondary market is a great place to buy all kinds of wines. Perhaps a consumer had a delicious bottle in a restaurant that isn't sold in retail shops, or fell in love with an older vintage at a dinner party or wants more bottles of a beloved older wine that is now just a pleasant memory. Like with a favorite author, some wine consumers discover a specific wine and want to buy additional vintages. Then there's the common occurrence of buying a special wine to be given as a gift, the biggest season for which will soon be upon us.\u003c/p>\n\u003cp>Since the pros report that many wines can be found on the secondary market for less than release price, having a strategy for using this market is worthwhile for those buying wine. There are many online sellers like Benchmark, \u003ca href=\"https://www.vinfolio.com/\">Vinfolio\u003c/a>, \u003ca href=\"https://www.jjbuckley.com/\">JJ Buckley\u003c/a> and others in the Bay Area alone, with \u003ca href=\"http://www.foodandwine.com/articles/10-best-online-wine-shops\">many more\u003c/a> nationwide. Making it easy for consumers is the price aggregating site, \u003ca href=\"https://www.wine-searcher.com/\">Wine-Searcher\u003c/a>, which displays the prices available for a specific wine from a wealth of stores, online and otherwise -- some 90,257 merchants around the world in total. The New Zealand-based site typically lists more than 9,000,000 wines from all over the globe.\u003c/p>\n\u003cfigure id=\"attachment_122545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg\" alt=\"Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus.\" width=\"1920\" height=\"1484\" class=\"size-full wp-image-122545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1020x788.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1180x912.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-960x742.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While some wine drinkers chase critics scores as a guide to making purchases, the specific \u003ca href=\"http://www.academicwino.com/2014/07/consensus-among-wine-critics.html/\">taste biases\u003c/a> of these influential people might not correlate with every palate. Fortunately, there are many blogs, websites, magazines and other sources putting out wine reviews, with a particularly helpful source being \u003ca href=\"https://www.cellartracker.com/\">CellarTracker\u003c/a>, which provides a vast assortment of wine reviews and tasting notes from wine lovers on millions of wines.\u003c/p>\n\u003cp>Says Mike Sai: \"The savviest guys are using Wine-Searcher in combination with CellarTracker. You'll see people use CellarTracker to get up-to-date consumer reviews of those wines or get any info at all. They'll get an inkling about something, then they'll do some research to suss out what the market price is,\" he explains. Besides the online shops, gray-market wines are available from some Bay Area brick-and-mortar retailers like \u003ca href=\"http://www.thewineclub.com/\">The Wine Club\u003c/a> and \u003ca href=\"http://www.klwines.com\">K&L Wine Merchants\u003c/a> that resell wine purchased from private cellars. Retail shops, online sellers and auction houses are all listed on Wine-Searcher.\u003c/p>\n\u003ch2>Other strategies for wine lovers\u003c/h2>\n\u003cp>Auction houses are another entity in the secondary market, although for trophy wines, many experts say the prices can be higher than other channels. This might not necessarily be true for other wines but \"it depends\" remains the mantra of how much any wine will cost on the secondary market.\u003c/p>\n\u003cp>Auction houses vary from brick-and-mortar locations such as \u003ca href=\"http://www.sothebys.com/en/departments/wine.html\">Sotheby's\u003c/a> and auctions held by some local retailers to the online auction site, \u003ca href=\"https://www.winebid.com/\">WineBid\u003c/a>, as well as many charity auctions, with the best known being \u003ca href=\"https://auctionnapavalley.org/\">Auction Napa Valley\u003c/a>. Prospective bidders should be aware that they'll be paying a buyer's premium of up to 23%, shipping and other possible costs for wines purchased at auction, so \u003ca href=\"http://www.winespectator.com/webfeature/show/id/45518\">having a strategy\u003c/a> going in is worthwhile.\u003c/p>\n\u003cp>Buyers of any wines purchased on the secondary market should be assured of the \"provenance\" of the wine, says Mike Sai. This means guarantees that the wine was properly stored, thus maintaining its value. He suggests looking for other buyer benefits. \"Will they take it back when it's cooked or corked?\" asks Sai. \"Depending on the shop, they might work with customers on that or not.\"\u003c/p>\n\u003cp>Any avid wine drinker should sign up on the mailing list for their favorite wineries, say the pros. This includes even the trophy wines with long waiting lists, notes Joe Zugelder. \"Don't even think about it; start today. People drop out of these things sometimes.\"\u003c/p>\n\u003cfigure id=\"attachment_122542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg\" alt=\"Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-122542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zugelder suggests more strategies for finding particularly tasty wines priced well below trophy levels. \"A lot of people play 'follow the winemaker,'\" he says. Quite a few winemaker stars consult for other wineries, producing terrific wines that can cost less than the heralded bottles from their best-known winery. He mentions Heidi Barrett, Mia Klein, Thomas Rivers Brown and Philippe Melka, for starters. Worth adding to that list are Aaron Pott, Celia Welch, Steve Matthiasson and Justin Smith.\u003c/p>\n\u003cp>According to Tomas Mieres, prices seem to fall when high-end California wines reach a certain age, which doesn't necessarily mean they aren't still delicious. \"That's particularly true for chardonnay,\" he says. \"A chardonnay that's about 10 years of age will dip in price quite a bit. Those who like the taste of older wines can get a good deal.\" Again, the best rule of thumb is to check prices on Wine-Searcher for older vintages and consult with sites like CellarTracker to see what consumers say about specific older wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Joining local tasting groups and reading wine publications are still good actions for those who like wine and want exposure to bottles that personally resonate. Best of all -- particularly given the economic impact of the recent devastating wine country fires -- is to visit Northern California wineries at the source and revel in the gorgeous fall weather with a glass in hand.\u003c/p>\n\n","blocks":[],"excerpt":"The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today. ","status":"publish","parent":0,"modified":1510858286,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":2400},"headData":{"title":"The Insider's Guide to Finding and Buying High-End Wines | KQED","description":"The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Insider's Guide to Finding and Buying High-End Wines","datePublished":"2017-11-15T14:35:36.000Z","dateModified":"2017-11-16T18:51:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122537 https://ww2.kqed.org/bayareabites/?p=122537","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/15/the-insiders-guide-to-finding-and-buying-high-end-wines/","disqusTitle":"The Insider's Guide to Finding and Buying High-End Wines","source":"Wine","sourceUrl":"https://ww2.kqed.org/bayareabites/category/beverages-2/wine/","path":"/bayareabites/122537/the-insiders-guide-to-finding-and-buying-high-end-wines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today.\u003c/em>\u003c/p>\n\u003cp>Pursuing an interest in wine could be one of those rare areas where ignorance is bliss -- at least, when it comes to your wallet. As experts have noted, the \u003ca href=\"https://ilesschaeve.wordpress.com/2011/01/17/how-do-our-wine-preferences-evolve-during-our-lifetime/\">usual evolution\u003c/a> in wine appreciation often begins with sweeter, inexpensive wines and grows from there into more complex, dry wines. And those who stick with it typically find that they're paying more and more for the wines they consume as their tastes become more discriminating.\u003c/p>\n\u003cp>As with any hobby, wine buffs typically educate themselves on wine, also visiting wineries, perhaps attending tastings and seeking out specific wines they might have read about or tried in a restaurant. Of course, those pursuing this hobby better have the disposable income required to make fine wine their beloved beverage of choice!\u003c/p>\n\u003ch2>Buying wine then and now\u003c/h2>\n\u003cp>Buying wine in the Bay Area used to be a simple process in the days when the \u003ca href=\"https://en.wikipedia.org/wiki/Three-tier_system_(alcohol_distribution)\">three-tiered system\u003c/a> that grew out of Prohibition defined how wine got to consumers via retailers' shelves. In fact, for many mid-range and lower-priced wines, this system is mostly still in effect, if widely \u003ca href=\"https://www.forbes.com/sites/thomaspellechia/2017/07/27/beverage-alcohols-three-tier-system-eats-its-own/#31f54d5a3f5b\">criticized\u003c/a>.\u003c/p>\n\u003cp>But an interesting thing happened a few decades ago as the market for California wine kept growing at the same time that wine critics and their increasingly influential rankings began impacting the wine scene, avidly followed by wine buffs looking for the latest hot wines (which doesn't necessarily refer to alcohol content). Wineries making in-demand wines realized they could bypass distributors and retailers, selling their wines at retail prices directly to consumers through mailing lists, with consumers usually picking up shipping costs to boot.\u003c/p>\n\u003cfigure id=\"attachment_122539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg\" alt=\"The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market.\" width=\"1920\" height=\"2749\" class=\"size-full wp-image-122539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-160x229.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-800x1145.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-768x1100.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1020x1460.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1180x1689.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-960x1375.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-240x344.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-375x537.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-520x745.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This profitable -- for the wineries -- move has since come to define how higher-end wine -- and even some mid-range wine from better wine regions -- is sold in wine-producing states, with consumers being the losers in terms of what they can buy and how much they pay for it in the case of the collectable wines. Mailing lists are not the same as \u003ca href=\"https://en.wikipedia.org/wiki/Wine_clubs\">wine clubs\u003c/a>, which are offered by wineries or retailers and deliver specific wines to members on a regular basis. The mailing list concept is a bit like the wine \u003ca href=\"http://blog.vinfolio.com/2016/02/19/wine-futures-vs-pre-arrivals-knowing-the-difference-takes-the-stress-out-of-wine-presales/\">\"futures\"\u003c/a> popular among some French vintners in that the wine is paid for prior to release. But mailing lists can be insidious when it comes to the most sought-after wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What makes for the desirability of high-end California wines is \"supply and demand, production and scores,\" according to Joe Zugelder, a Napa wine appraiser and longtime buyer and seller of old and rare wine. Coveted wines tend to be produced in small quantities with their value established largely through the rankings of \u003ca href=\"https://en.wikipedia.org/wiki/Wine_critic\">critics\u003c/a> like Robert Parker, James Laube, Allen Meadows, Antonio Galloni and others, who often use a 100-point \u003ca href=\"https://en.wikipedia.org/wiki/Wine_rating\">scale\u003c/a>. These determinates have put high-scoring wines into a category in which the price of the wine is whatever people are willing to pay, says Zugelder.\u003c/p>\n\u003ch2>The mailing list conundrum\u003c/h2>\n\u003cp>Having a mailing list has become de rigueur for many California wineries, in which customers receive a list of upcoming wines and select what they want to purchase, paying in advance of release. If only it were so simple for the super-premium wineries making the \u003ca href=\"https://californiawineryadvisor.com/most-expensive-california-wines/\">cult wines\u003c/a> desired by wine freaks. You just sign up and wait for the list to arrive so you can order your few bottles of \u003ca href=\"https://en.wikipedia.org/wiki/Screaming_Eagle_Winery_and_Vineyards\">Screaming Eagle\u003c/a> cabernet or \u003ca href=\"http://www.princeofpinot.com/winery/614/\">Marcassin\u003c/a> pinot noir, right? Not quite.\u003c/p>\n\u003cfigure id=\"attachment_122557\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg\" alt=\"While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals.\" width=\"1000\" height=\"1669\" class=\"size-full wp-image-122557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-160x267.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-800x1335.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-768x1282.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-960x1602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-240x401.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-375x626.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-520x868.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those tippy-top wineries that are even accepting new members might well have a waiting list for their mailing list, with 10-year waits or longer not unusual. \u003ca href=\"http://blog.vinfolio.com/2017/08/25/ultimate-strategy-getting-best-california-wine-mailing-lists/\">Strategies abound\u003c/a> for getting on these lists but the combination of scarcity, desirability and the internet have ushered in a new era in which there's a powerful secondary market for \"pre-owned\" wine -- sometimes called the gray market -- comprised of online and brick-and-mortar stores as well as auction houses that deal in such wines.\u003c/p>\n\u003cp>Serious wine collectors as well as those with modest home cellars who have some higher-end wines to sell are the source of the wines on the gray market, notes Mike Sai, director of marketing at \u003ca href=\"https://www.benchmarkwine.com/\">Benchmark Wine Group\u003c/a>, an online operation in the Bay Area that at any given time has 4,000 to 6,000 individual wines on its site.\u003c/p>\n\u003cp>He explains that his company typically acquires private collections rather than cherry-picking a few trophy wines from a for-sale batch.\"Maybe a person has 1,000 bottles and one day the doctor tells him, 'Hey, you can't drink anymore.' So suddenly all that wine becomes a commodity,\" Sai says. \"Or there's a death or divorce or distress -- that sort of thing. Or it's a matter of tastes changing. Somebody got into wines through a big trip to Napa and bought a lot of Napa wines but then they get turned onto Burgundy and that's all they want to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_122544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg\" alt=\"Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine. \u003ccite>(Benchmark Wine Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The mark-ups from release price on the secondary market can be quite astounding for the highest-ranked wines. Those \u003ca href=\"https://www.wine-searcher.com/robertparker.lml\">releases that get 100 points\u003c/a> from critics like Parker instantly command stratospheric prices, like the 2014 \u003ca href=\"https://en.wikipedia.org/wiki/Scarecrow_(wine)\">Scarecrow\u003c/a> Napa cabernet. Current prices on Wine-Searcher range from a low of $600 up to $1,000 per bottle.\u003c/p>\n\u003cp>Pros like Sai and Zugelder explain that this situation has led wineries to rapidly increase the release prices of trophy wines to head-spinning levels, which goes up even further once they hit the secondary market -- and many bottles inevitably do right after release. \"Screaming Eagle is a good example,\" notes Zugelder. \"It's one of the few sure things now. On the mailing list, it's probably $800 or something like that. Then list members can turn around and potentially double their money\" on the gray market, he says.\u003c/p>\n\u003cp>This makes it seem like speculating in collectable wine should become a lucrative hobby but Sai is quick to disagree. The low production levels of the trophy wines and vicissitudes of the wine scene put a cap on potential profits. \"You might do really well but you can also lose money,\" he says. \"At the end of the day, I recommend people not look at wine as an investment.\"\u003c/p>\n\u003cp>\"Some people have unrealistic expectations\" of \u003ca href=\"http://blog.vinfolio.com/2017/03/16/much-wine-worth-determining-resale-value-fine-wine/\">what their wines should fetch\u003c/a> on the secondary market, reports Tomas Mieres, managing director of the Wine Bank in Menlo Park, which sells wine at a commission of 17% for the clients who have wine lockers at the facility. \"We're seeing more and more cases of people selling their wine for less than they paid for it,\" he says. \"Some of the Napa wines are very hot when they're released if they get high scores from Parker but several years down the road, people might be chasing a different cult wine.\"\u003c/p>\n\u003cp>One thing seems assured; wine will continue to arrive on the gray market due to the addictive nature of collecting wine for many well-heeled individuals. Wine storage and sales companies see this all the time. As Mieres describes it, \"We have clients who, every six months or a year, will need more space because they keep buying more wine than they can consume.\"\u003c/p>\n\u003cfigure id=\"attachment_122543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg\" alt=\"Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family.\" width=\"1920\" height=\"1189\" class=\"size-full wp-image-122543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1180x731.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-960x595.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-520x322.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Secondary market offers more than trophy wines\u003c/h2>\n\u003cp>Our discussion so far of trophy wines and the avid collectors who seek them on the secondary market at any price is a universe apart from everyday wine consumers. Or is it? While cult-wine hunters will continue to look for rarities, the secondary market is a great place to buy all kinds of wines. Perhaps a consumer had a delicious bottle in a restaurant that isn't sold in retail shops, or fell in love with an older vintage at a dinner party or wants more bottles of a beloved older wine that is now just a pleasant memory. Like with a favorite author, some wine consumers discover a specific wine and want to buy additional vintages. Then there's the common occurrence of buying a special wine to be given as a gift, the biggest season for which will soon be upon us.\u003c/p>\n\u003cp>Since the pros report that many wines can be found on the secondary market for less than release price, having a strategy for using this market is worthwhile for those buying wine. There are many online sellers like Benchmark, \u003ca href=\"https://www.vinfolio.com/\">Vinfolio\u003c/a>, \u003ca href=\"https://www.jjbuckley.com/\">JJ Buckley\u003c/a> and others in the Bay Area alone, with \u003ca href=\"http://www.foodandwine.com/articles/10-best-online-wine-shops\">many more\u003c/a> nationwide. Making it easy for consumers is the price aggregating site, \u003ca href=\"https://www.wine-searcher.com/\">Wine-Searcher\u003c/a>, which displays the prices available for a specific wine from a wealth of stores, online and otherwise -- some 90,257 merchants around the world in total. The New Zealand-based site typically lists more than 9,000,000 wines from all over the globe.\u003c/p>\n\u003cfigure id=\"attachment_122545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg\" alt=\"Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus.\" width=\"1920\" height=\"1484\" class=\"size-full wp-image-122545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1020x788.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1180x912.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-960x742.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While some wine drinkers chase critics scores as a guide to making purchases, the specific \u003ca href=\"http://www.academicwino.com/2014/07/consensus-among-wine-critics.html/\">taste biases\u003c/a> of these influential people might not correlate with every palate. Fortunately, there are many blogs, websites, magazines and other sources putting out wine reviews, with a particularly helpful source being \u003ca href=\"https://www.cellartracker.com/\">CellarTracker\u003c/a>, which provides a vast assortment of wine reviews and tasting notes from wine lovers on millions of wines.\u003c/p>\n\u003cp>Says Mike Sai: \"The savviest guys are using Wine-Searcher in combination with CellarTracker. You'll see people use CellarTracker to get up-to-date consumer reviews of those wines or get any info at all. They'll get an inkling about something, then they'll do some research to suss out what the market price is,\" he explains. Besides the online shops, gray-market wines are available from some Bay Area brick-and-mortar retailers like \u003ca href=\"http://www.thewineclub.com/\">The Wine Club\u003c/a> and \u003ca href=\"http://www.klwines.com\">K&L Wine Merchants\u003c/a> that resell wine purchased from private cellars. Retail shops, online sellers and auction houses are all listed on Wine-Searcher.\u003c/p>\n\u003ch2>Other strategies for wine lovers\u003c/h2>\n\u003cp>Auction houses are another entity in the secondary market, although for trophy wines, many experts say the prices can be higher than other channels. This might not necessarily be true for other wines but \"it depends\" remains the mantra of how much any wine will cost on the secondary market.\u003c/p>\n\u003cp>Auction houses vary from brick-and-mortar locations such as \u003ca href=\"http://www.sothebys.com/en/departments/wine.html\">Sotheby's\u003c/a> and auctions held by some local retailers to the online auction site, \u003ca href=\"https://www.winebid.com/\">WineBid\u003c/a>, as well as many charity auctions, with the best known being \u003ca href=\"https://auctionnapavalley.org/\">Auction Napa Valley\u003c/a>. Prospective bidders should be aware that they'll be paying a buyer's premium of up to 23%, shipping and other possible costs for wines purchased at auction, so \u003ca href=\"http://www.winespectator.com/webfeature/show/id/45518\">having a strategy\u003c/a> going in is worthwhile.\u003c/p>\n\u003cp>Buyers of any wines purchased on the secondary market should be assured of the \"provenance\" of the wine, says Mike Sai. This means guarantees that the wine was properly stored, thus maintaining its value. He suggests looking for other buyer benefits. \"Will they take it back when it's cooked or corked?\" asks Sai. \"Depending on the shop, they might work with customers on that or not.\"\u003c/p>\n\u003cp>Any avid wine drinker should sign up on the mailing list for their favorite wineries, say the pros. This includes even the trophy wines with long waiting lists, notes Joe Zugelder. \"Don't even think about it; start today. People drop out of these things sometimes.\"\u003c/p>\n\u003cfigure id=\"attachment_122542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg\" alt=\"Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-122542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zugelder suggests more strategies for finding particularly tasty wines priced well below trophy levels. \"A lot of people play 'follow the winemaker,'\" he says. Quite a few winemaker stars consult for other wineries, producing terrific wines that can cost less than the heralded bottles from their best-known winery. He mentions Heidi Barrett, Mia Klein, Thomas Rivers Brown and Philippe Melka, for starters. Worth adding to that list are Aaron Pott, Celia Welch, Steve Matthiasson and Justin Smith.\u003c/p>\n\u003cp>According to Tomas Mieres, prices seem to fall when high-end California wines reach a certain age, which doesn't necessarily mean they aren't still delicious. \"That's particularly true for chardonnay,\" he says. \"A chardonnay that's about 10 years of age will dip in price quite a bit. Those who like the taste of older wines can get a good deal.\" Again, the best rule of thumb is to check prices on Wine-Searcher for older vintages and consult with sites like CellarTracker to see what consumers say about specific older wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Joining local tasting groups and reading wine publications are still good actions for those who like wine and want exposure to bottles that personally resonate. Best of all -- particularly given the economic impact of the recent devastating wine country fires -- is to visit Northern California wineries at the source and revel in the gorgeous fall weather with a glass in hand.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122537/the-insiders-guide-to-finding-and-buying-high-end-wines","authors":["5578"],"categories":["bayareabites_11028","bayareabites_119"],"tags":["bayareabites_15996","bayareabites_16020"],"featImg":"bayareabites_122541","label":"source_bayareabites_122537"},"bayareabites_122390":{"type":"posts","id":"bayareabites_122390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122390","score":null,"sort":[1510582143000]},"guestAuthors":[],"slug":"a-food-community-unites-to-pay-local-farmers-and-feed-fire-evacuees-nourishing-home-cooked-meals","title":"A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals","publishDate":1510582143,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\n\u003cp>https://youtu.be/wEujJtZd9sE\u003c/p>\n\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ","status":"publish","parent":0,"modified":1510756958,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1681},"headData":{"title":"A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals | KQED","description":"Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals","datePublished":"2017-11-13T14:09:03.000Z","dateModified":"2017-11-15T14:42:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122390 https://ww2.kqed.org/bayareabites/?p=122390","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/13/a-food-community-unites-to-pay-local-farmers-and-feed-fire-evacuees-nourishing-home-cooked-meals/","disqusTitle":"A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals","path":"/bayareabites/122390/a-food-community-unites-to-pay-local-farmers-and-feed-fire-evacuees-nourishing-home-cooked-meals","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wEujJtZd9sE'\n title='//www.youtube.com/embed/wEujJtZd9sE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122390/a-food-community-unites-to-pay-local-farmers-and-feed-fire-evacuees-nourishing-home-cooked-meals","authors":["3224"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_358","bayareabites_15156"],"tags":["bayareabites_16011","bayareabites_15996","bayareabites_16012"],"featImg":"bayareabites_122393","label":"bayareabites"},"bayareabites_122193":{"type":"posts","id":"bayareabites_122193","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122193","score":null,"sort":[1510150656000]},"guestAuthors":[],"slug":"after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","title":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","publishDate":1510150656,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"122316,122321,122320,122318,122377,122317,122315,122327\"]\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n","blocks":[],"excerpt":"As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ","status":"publish","parent":0,"modified":1522200724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.facebook.com/plugins/post.php"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2723},"headData":{"title":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support | KQED","description":"As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","datePublished":"2017-11-08T14:17:36.000Z","dateModified":"2018-03-28T01:32:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122193 https://ww2.kqed.org/bayareabites/?p=122193","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/08/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support/","disqusTitle":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","path":"/bayareabites/122193/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"122316,122321,122320,122318,122377,122317,122315,122327","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122193/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","authors":["5566","5014"],"categories":["bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_16004","bayareabites_15899","bayareabites_16005","bayareabites_10146","bayareabites_15996","bayareabites_16007","bayareabites_16003","bayareabites_16008","bayareabites_16006","bayareabites_11679"],"featImg":"bayareabites_122386","label":"bayareabites"},"bayareabites_122176":{"type":"posts","id":"bayareabites_122176","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122176","score":null,"sort":[1509982609000]},"guestAuthors":[],"slug":"despite-heavy-losses-from-fires-north-bay-beekeepers-focus-on-regeneration","title":"Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration","publishDate":1509982609,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n","blocks":[],"excerpt":"Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ","status":"publish","parent":0,"modified":1510064093,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1574},"headData":{"title":"Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration | KQED","description":"Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration","datePublished":"2017-11-06T15:36:49.000Z","dateModified":"2017-11-07T14:14:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122176 https://ww2.kqed.org/bayareabites/?p=122176","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/06/despite-heavy-losses-from-fires-north-bay-beekeepers-focus-on-regeneration/","disqusTitle":"Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration","path":"/bayareabites/122176/despite-heavy-losses-from-fires-north-bay-beekeepers-focus-on-regeneration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122176/despite-heavy-losses-from-fires-north-bay-beekeepers-focus-on-regeneration","authors":["3224"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_358","bayareabites_15156","bayareabites_60"],"tags":["bayareabites_875","bayareabites_15996","bayareabites_15921"],"featImg":"bayareabites_122177","label":"bayareabites"},"bayareabites_122000":{"type":"posts","id":"bayareabites_122000","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122000","score":null,"sort":[1508804227000]},"guestAuthors":[],"slug":"russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims","title":"Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims","publishDate":1508804227,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122020,122012,122011,122019,122018,122010,122016,122008\"]\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor Sonoma Pride. ","status":"publish","parent":0,"modified":1508959718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1002},"headData":{"title":"Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims | KQED","description":"In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor Sonoma Pride. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims","datePublished":"2017-10-24T00:17:07.000Z","dateModified":"2017-10-25T19:28:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122000 https://ww2.kqed.org/bayareabites/?p=122000","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/23/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/","disqusTitle":"Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims","nprByline":"\u003ca href=\"http://www.sonomamag.com/author/jvallery/\">Jess Poshepny Vallery,\u003c/a> \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>","path":"/bayareabites/122000/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122020,122012,122011,122019,122018,122010,122016,122008","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122000/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims","authors":["byline_bayareabites_122000"],"categories":["bayareabites_109","bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_2035","bayareabites_15156"],"tags":["bayareabites_15996","bayareabites_15998","bayareabites_15997"],"featImg":"bayareabites_122014","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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