This month features an interview with Brian Streeter, culinary director of Cakebread Cellars discussing the farm-to-table meals his team delivers on an almost daily basis.

• Organic garden provides farm-to-table meals
• Garden integral to promoting wine as part of a healthy lifestyle
• Biochar and veggie compost fertilize the soil
• Beneficial insects manage pests
• Surplus given to employees, visitors can purchase
• Creates community through pre-harvest employee lunches