In Catalonia, Fina Puigdevall embraces the unusual regional influence of volcanic soil in hyperlocal cooking at her Michelin-starred restaurant, Les Cols.
At Beachwood BBQ & Brewing in Orange County, CA, chef and owner Gabe Gordon has been blazing trails in quality food and craft beer for more than a decade.
In San Diego County, a new generation of farmers and producers—including Fallbrook Wines and Vesper Vineyards—are adding to the long tradition of winemaking.
In Siurana, Spain, the six-generation farming family and cheesemakers behind Mas Marcé carry on a tradition of specialty food products.
At Los Angeles’ Otium, Chef Timothy Hollingsworth helps set the stage for the future of restaurant produce farming in partnership with L.A. Urban Farms.
In California’s Tomales Bay, Zane Finger and his Hog Island Oyster Company work to cultivate a welcome environment for a truly sustainable source of protein––and pleasure.
