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