AMADOR FOUR FIRES FESTIVAL by: Delayna Fitzgerald Four regions, five chefs, fresh food and a fiery open flame. Put a cork in your calendar for the much anticipated Amador Four Fires Festival on May 6th, because you’ll never experience wine quite like this. With nearly 200 wines from over 40 wineries ranging from your fruitier…




THE LUCK OF THE BLACK-EYED PEA A New Year’s tradition By: Delayna Fitzgerald I was at Sacramento’s farm tank summit eating among some of the most amazing food minds when one of the summit moderators asked me a question I had never thought of before…“What’s your childhood trigger food?” CHILDHOOD TRIGGER FOOD: The main food…




By: Jessica Briese The hunt to find that perfect holiday gift. The stress builds…the anxiety takes over. You’re running out of time and ideas. And then it happens. You give up and grab a random gift card at the checkout while you’re getting groceries. Ugh! So impersonal but it will have to do. Well let’s change…




By: Ashlyn Palermo ‘Tis the season of holiday jingles, ugly sweater parties and most importantly, taste bud arousing sugars and spices. The memories associated with the smells of Christmas drinks, dishes and treats make us all a little reminiscent of family traditions. Incorporating these Christmas flavors into twists on classic recipes could lead to a…




Ingredients 1 lb. Brussels sprouts, cleaned and cut in half 1 small kabocha squash, peeled and cut into 2-inch cubes 2 cloves garlic, minced 3 tbsp. coconut oil Salt and pepper to taste 1 cup fresh pomegranate seeds (arils) 2 tbsp. chopped parsley Directions Prep: 15 minutes, Cook: 40 minutes, Serves: 8 1. Preheat oven…