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THANK YOU!!
The 2nd Annual NorCal Food & Wine Awards were a wonderful success!! We want to send a BIG Thank You to all who attended, the amazing award winners, fabulous vendors, our incredible volunteers, caterers at Preferred Sonoma Catering, and our friends at the Luther Burbank Center for the Arts. We can't wait to see you all again next year!
The NorCal Public Media Food & Wine Awards celebrates individuals and organizations that exemplify excellence, innovation, and a commitment to the betterment of our local communities and environment through agriculture, viticulture, sustainability, and compassion. By recognizing these heroes and makers, NorCal’s hope is to instill lasting inspiration and positive change in our environment and Bay Area communities.
The 2024 Award Winners
GRAND AWARD FOR OUTSTANDING LEADERSHIP
Albert Straus – Straus Family Creamery, Petaluma, CAAlbert Straus is an industry pioneer and founder of Straus Family Creamery, the first 100% certified organic creamery in the U.S., and he’s changing the landscape of dairy farming in this country. The Dairy (farm) was started by his father Bill in 1941 and in 1994 under Albert’s management, it became the first certified organic Dairy west of the Mississippi.
Albert holds deep beliefs about responsible, sustainable stewardship of the land and the animals on it and the people it feeds. In 2005, he implemented a GMO testing and verification program for all animal feeds on the farm, and all organic milk from other dairies supplying the creamery. It was another first—in 2010 Straus Family Creamery was the first in the country to become non-GMO certified.
Further broadening his vision of environmentalism, the farm uses an electric feed truck and other electric vehicles. In 2021 he began testing red seaweed as feed to reduce methane emissions created in cows’ digestive tracts and emitted into the atmosphere.
Straus values and treats people well—many of his Dairy workers live on the farm so that early mornings and long farming days are made easier by living so near to work, and all of the roughly 80 staff at the farm and the Creamery have a solid base of employee benefits like healthcare and retirement plans.
Straus is helping other family farms develop carbon farm plans like his, with carbon-sequestering plants and grasses, measuring and optimizing carbon capture, methane biodigestors turning methane and cow manure into renewable energy to power the farm. The Straus farm should reach carbon-neutral in the near future.
AGRICULTURAL BIODIVERSITY AND REGENERATION
Don McEnhill - Executive Director, Russian Riverkeeper, Healdsburg, CA
Russian Riverkeeper has been successfully protecting the river since 1993. Don McEnhill helped to create and launch the Russian Riverkeeper program and has served as Riverkeeper and Executive Director since 2001 when the organization was officially launched as a member of the Waterkeeper Alliance. He grew up on Russian River and loves spending time there with his family. With his business background, he effectively works with citizen groups, businesses, property owners and government agencies to safeguard this important resource. He has researched and advocated on water supply, water quality and land use issues for the past 21 years with Russian Riverkeeper.
Christopher Herrera - Deep Roots Farm, Penngrove, CAWith a heritage spanning seven generations in Sonoma County, Chris Herrera carries storied traditions in livestock, dairy operations, corn, orchards, and vineyards. Deep Roots Farm stands as a testament to his family's enduring legacy, upholding the principles of CCOF organic farming and Demeter Biodynamic Certification. The farm is committed to zero waste, composting, and humane pasturing of livestock. He and his family operate Deep Roots Farm as a regenerative demonstration market farm with a popular CSA program, rooted in the past with a vision for the future.
Daniel Kedan - Assistant Professor, Culinary Arts at the Culinary Institute of AmericaOwner/Executive Chef, Backyard, Forestville, CA
Instructor, Wind & Rye Kitchen, Penngrove, CA
Daniel Kedan began his professional cooking career as Sous Chef of Il Palio Restaurant in Shelton, Connecticut in 2004. This ignited a passion and excitement in him for the restaurant field of work. He traveled to Europe in 2006, spending time tasting the amazing flavors of France, Italy, and Germany.
Daniel enrolled at The Culinary Institute of America, in 2006, in the school's inaugural Associates Degree program on the Saint Helena, California Greystone Campus. While attending school, he began working at Thomas Keller's Ad Hoc restaurant in Yountville, as part of the opening team. There, he spent three years learning what true professionalism, along with love and respect for great ingredients, really was.
In 2012, with his wife and favorite pastry chef, Marianna Gardenhire, he opened his restaurant Backyard. He has taken his passion for local farmers, house made pastas and charcuterie into flourishing. With their own gardens, and the bounties of west county, their menu changes daily with the thriving seasons. Backyard has received numerous accolades including Michelin Guide’s Bib Gourmand for 9 straight years. Additionally Backyard was one of the first six restaurants in California to be awarded Slow Food’s Snail of Approval
Daniel and Marianna expanded their operation to include a small organic farm, Bee Run Hollow, growing produce, nurturing bee hives, chickens for their eggs, flowers, and herbs.
In April 2019, Daniel took another leap in his culinary career and returned to the Culinary Institute of America Greystone Campus, as a Culinary Chef Instructor. To have the opportunity to teach and mentor the next generation of chefs, has always been the dream, and the end result of all of the years honing his craft. Since 2019 at the CIA, Daniel has been teaching numerous courses including restaurant operations, cuisines, and fabrication. Most recently he has been teaching the Farm to Table concentration for the CIA’s Bachelors program.
Daniel's passion and skills for the culinary arts, and local sustainability are held in high regard. He is an advocate for local sustainable communities, donating his time to local schools and charities in his community.
Tucker Taylor - Kendall Jackson Culinary Gardens, Santa Rosa, CATucker Taylor is an expert in certified organic farming, specialty produce, and sustainability. Taylor strongly believes in soil cultivation, with a healthy dose of compost as the key to a good harvest. He is now the first Director of Culinary Gardens for Jackson Family Wines, where he spearheads the cultivation of all the company’s gardens globally and is involved in a broad range of educational and gastronomic experiences on the property.
Prior to joining Kendall Jackson, Tucker oversaw landscaping at every property of the world-renowned chef Thomas Keller’s restaurants (French Laundry, Per Se, Bouchon, Ad Hoc), setting the standard for today’s farm-to-table fine dining.
FOOD-TO-COMMUNITY LEADERS
June Michaels - Sonoma Food Runners, Santa Rosa, CAFood rescues have been popping up all over the world to feed the hungry and reduce the waste of good food. When you ask June why she founded Sonoma Food Runners, she'll tell you with passionate indignation that it just doesn't make sense for people to go hungry in a place where there is such abundance and so many tons of edible food going into landfills.
Inspired by familial traditions of sharing that were handed down from her mother, Sonoma Food Runners was a mission waiting to be born once June saw the need in Sonoma County.
Alongside Bay Area leaders such as San Francisco's Food Runners, Marin's Extra Food.org, the East Bay's Food Shift and Peninsula Food Runners, Sonoma Food Runners is carrying the torch in Sonoma County and leading the way in sharing excess food with those in need.
Alongside Bay Area leaders such as San Francisco's Food Runners, Marin's Extra Food.org, the East Bay's Food Shift and Peninsula Food Runners, Sonoma Food Runners is carrying the torch in Sonoma County and leading the way in sharing excess food with those in need.
Hector Alvarez - Hector’s Honey, Fulton, CABased on a 2-acre farm in the tiny hamlet of Fulton, Hector Alvarez, founder of Hector's Honey is a legendary local beekeeper and leader in the artisanal food movement, teaching and mentoring other beekeepers on how to produce honey naturally, with minimal exposure to pesticides. Although he’s best known for his award-winning honeys, honeycomb and beeswax candles, he’s also been growing produce pollinated by his bees for many years. Fans follow him to several farmer’s markets in Sonoma County every week.
Dr. Gail Myers - Farms to Grow, Oakland, CA
Dr. Gail Myers, cultural anthropologist and co-founder of Farms to Grow will tell you there is a rhythm of the land that is uniquely understood by those who participate in stewardship of it.
In her work, Dr. Myers noted the lack of support at all levels of government and industry for black farmers. In 2000, while a doctoral student at The Ohio State University, she organized the first statewide conference for African American Farmers. In 2004, Dr. Myers co-founded Farms to Grow in Oakland, CA to work in partnership with African American farmers and other farmers of color to sustain their farms, and in collaboration with various grassroots and coalition-based organizations locally and globally. In 2018, she received the Advocate for Social Justice Award from the Eco-Farm Association. Currently, she teaches, consults, serves on several boards of directors, and travels around the country screening her first documentary, Rhythms of the Land.
Redwood Empire Food Bank - Santa Rosa, CAEstablished in 1987, the Redwood Empire Food Bank marshals an army of more than 10,000 volunteers, 102 farms, food manufacturers and suppliers and 150 human service organizations feeding people in need through their programs and partner organizations in Sonoma, Lake, Mendocino, Humboldt, and Del Norte counties. As the largest hunger-relief organization in the North Bay, they play a crucial role in helping individuals, families, seniors, and children.
REFB addresses the needs of children in schools and during seasonal meal gaps. They serve 13,000 low-income Seniors in five counties. And their Neighborhood Hunger Network works on food and nutrition education to improve the health of the community. In 2022, REFB distributed enough food for more than 21 million meals. As this remarkable organization says, “What we do is simple, but how we do it is complicated.”
IMPROVING WORKER RIGHTS AND CONDITIONS
Ayudando Latinos a Soñar - Half Moon Bay, CA
The farmworker community is a fundamental piece of the San Mateo coastline society. Founded in 2011, ALAS' work consists of liaison and outreach, keeping close and continuous contact with the farms to know their needs.
Collaborating with multiple organizations and different public institutions, ALAS brings services and takes care of farmworkers and their families. They deliver groceries and water, coordinate “farmworker Fridays” lunches at rotating farm locations and maintain a Crisis Fund to assist farmworkers and their families in emergency cases and with specific needs, such as medical bills or rent payments.
With the mission to help families to feel proud of their identity and culture and amplify their voices, ALAS also hosts several cultural arts programs, culturally-centered mental health services, wrap-around case management, immigration, and education, as well as social justice advocacy initiatives.
Douglas Keane, Cyrus - Healdsburg, CAThroughout his career, Chef Douglas Keane has been recognized and celebrated for his culinary excellence. He is currently chef/owner of Cyrus in Geyserville, Calif.
In addition to his remarkable culinary accomplishments, Chef Keane is on a mission to transform the restaurant industry by prioritizing the well-being and longevity of the team. Cyrus’ business model puts employee satisfaction at the forefront and creating the best experience for both guests AND staff is paramount. Keane has built a smaller, more efficient team with larger salaries, a four-day work week, medical benefits and vacation time, just a few examples of how Cyrus is improving work/life balance.
With the vision to foster an environment of support and growth, Chef Keane is determined to challenge the status quo and create a sustainable foundation that empowers his team to flourish alongside the restaurant's continued success.
WINE WORLD GAME CHANGERS
Cathy Corison - Corison Winery, St. Helena, CAWinegrower Cathy Corison produces highly rated Cabernet Sauvignon from Napa Valley benchland vineyards, harvesting her 36th vintage in 2022. Cathy has long known that she can’t make a wine any better than the grapes that come into the winery at harvest, so all year she spends much of her time and energy out in the vineyards.
One of the founding principles of the winery is to minimize negative impacts on the environment.
Vineyards are certified organic, compost and cover crops promote flourishing soils which, in turn, nourish the vines. Weeds are managed by tilling with no synthetic pesticides. Nesting boxes in the vineyards encourage birds to reside who consume harmful insects, and hunt four-legged varmints.
Water conservation is practiced by urging the vineyards toward dry farming, encouraging vines to root deeply, and using sensors and irrigation systems to control water when it’s needed. Solar panels, electric vehicles, bicycles and passive night cooling systems keep Cathy and the winery as energy-efficient as they can be.
Steve and Jill Klein Matthiasson - Matthiasson Wines, Napa, CAMatthiasson Wines is a beacon of sustainability and environmental stewardship and one of the most celebrated biodynamic and organic wine producers in Napa Valley. Self-described as “farmers first,” the dedication of Steve and Jill Matthaisson to sustainable practices in agriculture, wine, and viticulture industries has set them apart as exemplary leaders. their organic vineyards are rooted in the principles of biodiversity and regeneration and serve as a model for farm-focused wineries to create healthy eco-systems and address climate change.
Matthiasson is powered by 100% renewable energy, employs electric vehicles and tractors, and uses the lightest possible glass packaging.
Prioritizing the wellness of their employees, they employ vineyard workers year-round, offer health insurance, hold internships, and provide educational opportunities. Through their initiatives, they actively emphasize the vital connection between land and people. They also have an ad hoc internship for training women in vineyard management and are involved with the 280 Project, which provides apprenticeships in the wine industry for marginalized people.
By harnessing the power of their vineyards and empowering the people that steward their land, Matthiasson Wines has become a driving force for sustainable practices, leaving an indelible mark on our community and environment.
Phil Coturri - Winery Sixteen 600, Sonoma, CAIt was already difficult enough being a pioneer organic grape grower in the late 1970s, when nearly everyone farmed with chemicals. But Phil Coturri took it a step further, carving out a niche cultivating rugged, difficult-to-harvest, biodynamic vineyards. They make up the majority of the 700 acres he farms today. Phil puts it best: “I like to say, from April 1 to November 1, I grow grapes. And then from November 1 to April 1, I grow soils. I grow cover crops to enhance the environment in which my grapes are grown.”
Sometimes called the godfather of organic viticulture in Sonoma County, Coturri farms biodynamic vineyards from western Solano County to the top of Sonoma Mountain, employing more than 150 workers. He tends grapes at Oakville Ranch, Repris, Laurel Glen and Mayacamas Vineyards, among many others. A proud hippie and devoted Grateful Dead fan, he’s one of the most respected growers of the last 40 years and his many clients prize his grapes. On learning he’d won this award he exclaimed, “Wow, I’m getting respectable!”
EDUCATING FOR THE FUTURE
Betsy Fischer - Chair, Instructor, Culinary Arts at Santa Rosa Junior CollegeBetsy’s forty-year career includes restaurant management and consulting, wine education, career coaching, and managing non-profit food and wine trade associations.
Betsy was the first Executive Director of Sonoma County Farm Trails, from 1992-1996. During her tenure, the popular event, Weekend Along the Farm Trails was created, and the 20th anniversary of Farm Trails was celebrated.
Since 2000, Betsy Fischer has been in her dream job as an instructor in the Culinary Arts Program at Santa Rosa Junior College. She is the founder of the SRJC Culinary Career Center, and is currently the Chair of the Culinary Arts department. Surrounded by the beautiful Sonoma County food and wine landscape, she introduces aspiring chefs, bakers, sommeliers and restaurateurs to the delicious world of food, drink and hospitality, giving them the tools to succeed in their chosen field.
Brianna Noble - Urban Cowgirl Ranch, Castro Valley, CA
Brianna Noble is the founder and owner of Urban Cowgirl Ranch (UCR), an equestrian business dedicated to expanding the accessibility of riding and horsemanship to communities historically excluded from the equestrian world. The Urban Cowgirl Ranch Foundation is dedicated to its mission of exposing youth from underserved communities to the horse world through horsemanship and riding. Her vision is to change the face of equine culture and inspire positive futures through horses.
In urban communities, opportunities to connect with nature, and the animals we share this planet with are rare. Due to high costs and limited accessibility, horseback riding's phenomenal motivational and therapeutic qualities are often out of reach. UCR is hard at work to remove these barriers, working directly with like-minded community organizations to bring these experiences to people who would otherwise not have access. The ranch is also pioneering methods of sustainably keeping animals in urban environments.
Brianna first garnered international attention when she rode her horse Dapper Dan at downtown Oakland’s Black Lives Matter protest over the death of George Floyd. She has become a beacon of hope for people worldwide as peaceful protest rides in solidarity with social change called “Heels Down Fists Up” were held by equestrian communities in the Bay Area and abroad. Brianna led the first HDFU rides in Oakland and the second in Sausalito, CA in 2020.
In urban communities, opportunities to connect with nature, and the animals we share this planet with are rare. Due to high costs and limited accessibility, horseback riding's phenomenal motivational and therapeutic qualities are often out of reach. UCR is hard at work to remove these barriers, working directly with like-minded community organizations to bring these experiences to people who would otherwise not have access. The ranch is also pioneering methods of sustainably keeping animals in urban environments.
Brianna first garnered international attention when she rode her horse Dapper Dan at downtown Oakland’s Black Lives Matter protest over the death of George Floyd. She has become a beacon of hope for people worldwide as peaceful protest rides in solidarity with social change called “Heels Down Fists Up” were held by equestrian communities in the Bay Area and abroad. Brianna led the first HDFU rides in Oakland and the second in Sausalito, CA in 2020.
Karen Luna - Director of Nutrition Services, Santa Clara Unified School DistrictDavid Tuttle - Farm Consultant, Santa Clara Unified School District
In the heart of Silicon Valley, Karen Luna and David Tuttle share a sustainable food systems success story with their integrated school district and farm partnership, serving fresh produce from the Santa Clara Unified School District Organic Farm in school meals since 2017. The program is helping students understand how food grows and what it needs to thrive as well as giving students the freshest, healthiest meals possible.
Karen has guided her team to use this hyper-local produce to prepare fresh, healthy meals for students’ lunch trays and salad bars. Under David’s farm leadership, 6,000 pounds of produce are harvested each month, offering seasonal fruits and vegetables to K–12 students year-round. The organic farm at one of the district’s middle school campuses, boasts 11 acres with row crops, orchards, herbs, native plants, and free-range chickens. The farm also serves as an outdoor classroom and space for community events.
Karen says, “People think school meals just come from cans or freezers and can’t be prepared well. SCUSD hopes to be part of the movement that changes the tide—helping people see how delicious school food can be while maintaining a high nutrition standard.”
