Winter 2012–13 SAN LUIS OBISPO - San Luis Obispo County Farm

Country
SAN LUIS OBISPO
Winter 2012–13
Country
san luis obispo
Volume 41, Issue 4 s Winter 2012
Publisher – Jackie Crabb
Photographer – Mary Silveira
Writers – Mary Silveira, Lorraine Clark, Joni Hunt
Production & Ad Sales – Joni Hunt
San Luis Obispo Country Magazine is published
quarterly—March, June, September, December—
by San Luis Obispo County Farm Bureau, 651 Tank
Farm Road, San Luis Obispo, CA 93401-7062; (805)
543-3654; www.slofarmbureau.org. The subscription
price is included in Farm Bureau membership.
Advertising: Call the San Luis Obispo County Farm
Bureau, (805) 543-3654 or Joni Hunt, (805) 545-9547.
Printer: Layton Printing
©2012 San Luis Obispo County Farm Bureau retains
all rights to text, photos and graphics. San Luis Obispo
County Farm Bureau does not assume responsibility for
statements by advertisers or for products advertised in
SLO Country Magazine, nor does San Luis Obispo County
Farm Bureau assume responsibility for statements or
expressions of opinion other than in editorials or in articles
showing authorship by an officer, director or staff member
of the San Luis Obispo County Farm Bureau or its affiliates.
Publisher’s Note…
E
ver thought of starting your
own business selling a food
product from an old family
recipe? Did you think the
startup costs would make it prohibitive or risky? Well, things have just
gotten easier in testing the waters
without such a financial hurdle.
Our state legislature created
a new law, California Homemade
Food Act, that goes into effect January 1, 2013, and allows you to use
your private home kitchen instead of an expensive commercial kitchen.
The law has limits in gross sales, number of employees and type
of “cottage food” products, those that are “non-potentially hazardous.”
The Approved Food Product List is mandated by the state, and to add
a product you need to work with the State Public Health Officer.
You need to complete a food processor course, and your cottage food
product must be specially labeled, such as “Made in a Home Kitchen.” You
need a business license and permit or registration. There are also operational requirements and inspections. Our local county Environmental Health
Services has posted the requirements; in mid-December, they post the
application. You can also find the requirements at www.slofarmbureau.org
at the top left under “SLO Country Magazine.”
Let me know if you pursue this opportunity;
drop me a line at [email protected].
Contents
One cannot think well, love well, sleep well, if one has not dined well. ~ Virginia Woolf, A Room of One’s Own
Cover
To expertly pair two of life’s
joys, visit a local sommelier
and chocolatier. Photo at 15
Degrees C Wine Shop and Bar.
Three local businesses use agricultural bounty from near and far to offer
items and provide services for gift-giving or your own enjoyment.
04 Chocolates
From elegant to whimsical, familiar to exotic, Mama Ganache Artisan Chocolates
tempts you with confections created in SLO using international fair trade chocolate.
08 Sommeliers
What wines pair with your party foods? holiday entrees? desserts? Ask a sommelier!
12 Sheeps’ Milk Ice Creams
2
Fall 2012 s SLO Country Magazine
13 Scene Around…
Unexpected delights in SLO Country.
Entrepreneurs Alexis and Wade Negranti produce ice creams at their sheep dairy.
14 Membership Benefits
www.slofarmbureau.org
SLO Country Magazine s Winter 2012
3
Ode to Chocolat
Chocolat — oh, chocolat — you have never failed me.
You have melted in my mouth and left stains on my blouse,
But you have never failed me.
If I am sad, you make my endorphins flitter in my soul.
You transform me into happiness that lasts and lasts and lasts,
But you have never failed me.
If I love someone and don’t know how to say it,
You come to me with sweet thoughts that I give away.
And, you have never failed me.
Chocolat — oh, chocolat — you possess that certain flare.
For me you have no match, and with you nothing can compare.
And, you have never failed me.
So as I dream of chocolat churning in my head
And awaken to visions of Mama Ganache Artisan Chocolates
by my bed,
Remind me, oh chocolat that you have never failed me.
Mama Ganache!
Truffles with fresh cream, SLO Chews, Cherry Cordial,
Filled Chocolates, Salted Toffee Bark, Peppermint Crunch
and Crushed Paso Almonds covered in Chocolate,
There is nothing like Chocolat!
The cacao plant (above right) produces beans from which chocolate bliss ensues (above
left). “Chocolate” headline art (top) is from The True History of Chocolate by Sophie
D. Coe and Michael D. Coe, a book at Mama Ganache Artisan Chocolates.
A
nd there’s nothing better
than being in a lovely
setting with the intoxicating aroma of chocolate
enveloping you with its essence
of fulfillment and promise! OK,
maybe not for everyone…. But all
who visit Mama Ganache Artisan
Chocolates on Monterey Street
in San Luis Obispo can recognize
the quality and creativity in their
chocolates and the hard work and
entrepreneurial spirit in their small
business.
Originally begun as Sweet Earth
Organic Chocolates in fall 2004,
the three co-owners, Tom and Eve
4 Winter 2012 s SLO Country Magazine
Neuhaus and Tom’s sister Joanne
Currie, changed the name to Mama
Ganache Artisan Chocolates in
October 2012. The company makes
fair trade and organic chocolate
products and features innovative
designs from their 10 employees.
Tom Neuhaus became interested
in chocolate at an early age. “After
World War II, my grandparents
sent care packages to my German
aunt and uncle, as they had lost
their home to extensive bombing
in their town of Trier, Germany.
Because of my grandparents’ kindness, my aunt and uncle sent us
German chocolates every Christmas.
My father especially liked the
brandy-filled chocolates. Because
the packages arrived damaged
most every year, some of those
brandy-filled chocolates leaked.
My father let me eat those, and
from then on, I was hooked.”
Neuhaus became a chef and
chocolatier and then completed
a Ph.D. in Food Science at Cornell
University. In addition to his work
at Mama Ganache Artisan Chocolates, he is an assistant professor
in Food Science at Cal Poly San
Luis Obispo. In 2000, he created
Cal Poly Chocolate, a Student
Enterprise Project, that uses fair
trade organic chocolate processed
from beans grown in Peru, the
Dominican Republic and Ecuador.
As a confectioner, Neuhaus
specializes in making candy. As
an artist and gourmet chef, his job
stretches from a focus on creating
masterful designs and tastes to
experimenting with the latest scientific means of tempering chocolate.
Dr. Neuhaus’ commitment
to the study of cocoa and to his
students—who each have their own
dreams of starting a small, viable
business—is inspiring. He broadens
their horizons with his dream of a
future Cocoa Study Center and
leads tours to West Africa, where
they see cocoa production happen.
To illuminate the dark side of
the product, Neuhaus describes
how manufacturers have ruled
the products’ industry for years,
especially the chocolate-making
industry. Mainly, he says, this is
because “chocolate has been under
the purview of giant companies
because of equipment limitations.” But that may change, Neuhaus
says. A small version of the equipment was created in India for handground freshness of spices. A melangeur, invented by the French in the
19th century, has also become an
instrument to grind cocoa. A stationary granite stone with two
rotating stones grinds cocoa beans
to release the inner cocoa “nib” (55
to 60 percent cocoa butter), which
is also ground. The result is stirred
for hours or even days.
“We [at Mama Ganache] are
chocolatiers, meaning we take someone else’s processed chocolate
chips or wafers, such as Puratos
(U.S.) and Agostoni (Italy), melt it,
temper it and make things with it.
We mold and unmold, chill and set,
dip, cement and coat with nuts or
other coatings. But I am starting to
make small quantities of chocolate
from the beans.
“We are not in the chocolate
business just for ourselves,” says
Neuhaus. “We have a commitment
to the African farmer and participate
in Fair Trade meetings.” He spoke
recently about
Continued on page 6
What Is Fair Trade Chocolate?
O
ne hundred percent of Cal Poly’s chocolate is Fair Trade
Certified,™ which guarantees the cocoa beans were
produced in a way that does no social harm.
Fair Trade is an innovative, market-based approach to
sustainable development that helps family farmers in developing countries gain direct access to international markets
and helps them develop the business capacity necessary to
compete in the global marketplace.
Three goals for Fair Trade products are as follows.
• Fair price—Farmers and workers receive a fair price for their product, which allows farmers to feed their families and children to go to school
instead of working in the fields.
• Quality products—Producers can avoid cost-cutting practices that
sacrifice quality.
• Care for the environment—Most Fair Trade Certified coffee, tea
and chocolate in the U.S. are certified organic and shade grown.
Fair Trade, initially conceived in the 1940s, today benefits more than 1 million
workers in 58 developing countries, according to the Fair Trade Labeling Organization
International (FLO). In 2008, Fair Trade sales amounted to 2.9 billion euros ($3.6 billion) worldwide, an increase of 22 percent from the previous year.
—Excerpted from TransfairUSA.org and ehow.com
www.slofarmbureau.org
Mama Ganache Artisan Chocolates’ store
(top) tantilizes the eyes and tastebuds. Tom
and Eve Neuhaus (above) are co-owners
with Joanne Currie of Splash Café.
SLO Country Magazine s Winter 2012
5
Fair trade cacao
beans, processed at
various companies,
are sold as chips
or wafers (above
and left). Mama
Ganache Artisan
Chocolates melts,
molds and finishes
this chocolate into
retail products.
fair trade to Bioneers, a nonprofit
educational organization formed in
1990 that highlights breakthrough
solutions for restoring people and
the planet. He recently has become
involved in the “Bean to Bar”
movement, making small batches
of chocolate in his kitchen, hoping
that his efforts will contribute to
the “decolonization of cocoa.”
Today, 2.5 million cocoa farmers
on 7 to 10 acres each farm 12 kinds
of cocoa crops in Africa. These
small farms employ farmers and
workers who support their families
from the sale of cocoa. The “Bean
6 Winter 2012 s SLO Country Magazine
to Bar” program can create direct
links to the farmer and highlight
the different regional qualities of
cocoa—just like the wine business.
A tour of the kitchen at Mama
Ganache Artisan Chocolates
features the creation—melting and
stirring—of the chocolate and then
the making of the pieces that you
find throughout their store.
“We are chocolatiers, although
we would like to be manufacturers
eventually,” says Tom Neuhaus. “I
recently purchased a small machine
that permits me to manufacture
small batches. I am hoping to build
a repertoire of chocolates with
their own characteristic signatures.
Just as a winery has Cabernet
Sauvignon, Merlot and Pinot Noir,
I would like to feature Porcelana,
Chuao and Arriba.
“We manufacture well over
200 different items, of which 100
are organically certified and sold
From the chocolate wheel (far left), fair
trade chocolate can be formed into bars
held by Tom Neuhaus (left) and then
packaged for sale (above).
throughout the U.S. We have
items that fit all the production
categories—panned, molded,
dipped and filled.
“We sell mostly dark chocolates
because our clientele is very aware
of the nutritional issues. We do
create our own flavors—especially
the truffles. For example, at Thanksgiving we have a pumpkin spice
truffle, and at Christmas we have
an eggnog truffle. Our flavors are
all natural, that is, extracted from
the original plant material.”
Eve Neuhaus says their
chocolates are also soy free and
non-dairy vegan. “We try to be
sensitive to people with all kinds
of food sensitivities.”
Chocolate “season” runs from
October through April—Halloween, Thanksgiving, Christmas,
Valentine’s Day and Easter. But
(thankfully) Mama Ganache
Artisan Chocolates is open daily.
What at some companies can be a guarded trade
secret in the making of chocolates—the “tempering”—
is openly shared at Mama Ganache Artisan Chocolates.
A chocolatier knows how to temper the chocolate to get
the cocoa butter crystals to a perfect size for a smooth
and glossy finish.
But Dr. Neuhaus also knows
that another
definition of
tempering means
to adjust finely
or attune to a
state of mind
or emotions.
He builds
a rapport with
his student
chocolatiers that
helps them both
to learn the trade
and to attune
their creations to
best satisfy their
customers.
www.slofarmbureau.org
Mama Ganache Artisan Chocolates
1445 Monterey Street, San Luis Obispo
10 a.m.–6 p.m. Monday–Wednesday
10 a.m.–9 p.m. Thursday through Saturday
11 a.m.–5 p.m. Sunday
Website: mama-ganache.com/level.itml/icOid/34
Retail, bulk and wholesale orders
Facebook: MamaGanacheArtisanChocolate
Along with special seasonal delights and the items described
below, this family-friendly shop serves milkshakes (regular and
vegan), hot chocolate in five flavors, and frozen truffle bars and
bananas dipped in chocolate with crushed Paso Almonds.
• SLO Chews — Creamy caramel and crunchy cashews
in either milk or dark chocolate have a touch of peanut butter
and brown rice crispies; non-dairy vegan also available.
• Truffles — Select from a large variety of traditional flavors.
Or pair a port truffle with Roxo Port (a natural with chocolate);
a gianduja (hazelnut) truffle with Vina Robles Petite Sirah; or
an espresso truffle with Vina Robles’ Segredo Port.
• Bark — Ten varieties include Salted Toffee Bark and
Peppermint Bark, which are popular during the holidays.
• Chocolate Fountain — From time-to-time, the fountain
is set up for dipping fresh fruit and topping off sundaes.
SLO Country Magazine s Winter 2012
7
Sommeliers
15 Degrees C Wine Shop and Bar
“Holiday food and wine pairings always start with bubbles!” says 15
Degrees C owner Ali Rush Carscaden. “Bubbles are festive, and everyone
loves good-quality sparkling wine. We have an array at the shop from $10
Spanish sparkling cava to $200 vintage Champagne. At our new Templeton
location, we stay open later and have live entertainment with a private
parking lot in the back.”
Three of Carscaden’s employees—Loshel Robinson, Kaley Lockshaw
Charlet and Linden Brewer—are training to become sommeliers. She
encourages them to study and do the testing. And what could be a better
learning environment—with endless wine to sample—than 15 Degrees C?
Continued on page 10
-
som·me·lier (s -m l-ya) – noun
e
e
A person with extensive knowledge about wine and food pairings.
W
ine grapes, a $130 million crop in San Luis Obispo County, provide
raw materials for winemakers to produce worthy vintages. But with
thousands of labels and varieties on the market, how can you possibly find
wines that suit your palate or pair with your menu? That’s where sommeliers can help—and there are more in SLO County than you might expect.
Meet a Certified Sommelier
O
ne experienced sommelier
is Ali Rush Carscaden,
owner of 15 Degrees C
Wine Shop and Bar in
Templeton. To find the right wine
for each customer, she asks questions about their preferences. “I
want to make sure my customers
are happy with what they get so
they come back. Some of my more
wine-savvy customers ask me very
specific questions, and for them
I try to have a wide and diverse
selection to satisfy all.”
Carscaden’s wine education
began during her family’s summer
trips to Spanish-speaking countries.
“I spent a lot of time in Spain and
learned to love the food and wine
culture,” she says. Later, while at
Cal Poly, she worked at Castoro
Cellars, focusing on wine tourism,
and at Eberle Winery, where she
“got great experience.” As part of
her M.S. in agriculture, she wrote a
business plan for a potential wine
bar in San Luis Obispo.
After graduation, Carscaden
worked six years for a wine importer and distributor, learning about
thousands of international and
domestic brands. She also studied
under Master Sommelier Peter
Neptune, one of the premier wine
educators in the United States,
and traveled. “It was an amazing
experience that gave me the
knowledge to open 15c.”
She also studied with both organizations that certify sommeliers—
the Court of Master Sommeliers
and the Wine and Spirits Education
Trust. Carscaden is level-four certified through both, which is rare. As
a Certified Sommelier, she shares
her knowledge with employees and
customers, and is hired to teach
wine education classes by wineries,
Cal Poly and private parties.
What Do Sommeliers Learn?
To match your preferences with
properties of a wine, sommeliers
study characteristics of growing
regions. In the U.S., American Viticultural Areas (AVAs) are designated by the Alcohol and Tobacco
8 Winter 2012 s SLO Country Magazine
Sommelier Kaley Lockshaw Charlet
Tax and Trade Bureau. To list an
AVA (such as Paso Robles or Edna
Valley) on a wine label, 85 percent
of the wine must be from that AVA.
Special characteristics of an AVA
or other growing location, known
in France as terroir (sense of place),
enhance different aspects of the
grapes, which then become properties of the wine. These properties—
the look of the wine (appearance),
smell (nose) and flavor (mouth,
aftertaste)—engage the senses.
A wine’s components are
created in the soil’s composition,
according to David Harris in “The
Best Soil for Wine Grapes,” an
article on ehow.com. Wine grapes
like soils rich in clay, which stays
cool, allows grapes to ripen at a
slow rate and retains water easily,
but needs good drainage.
“There are probably over 100
factors you take into account when
tasting,” says Geoff Kruth, a Master
Sommelier, in Sonoma Magazine.
“It’s really about breaking wines
down into components. There are
different climates that give you
different fruit characteristics. You
learn how to deductively conclude
where the wines come from.”
Ali Rush Carscaden (top), owner of
15 Degrees C Wine Shop and Bar in
Templeton, pours a selection to complement oysters. A cheese and wine pairing
(left) is also a popular menu item.
www.slofarmbureau.org
“The new Templeton location [of 15 Degrees C] has already
brought in the crowds, adding a sparkle to the main street restaurants
and antique stores and wine tasting venues,” says employee Kaley Lockshaw Charlet, a sommelier who trained at Le Cordon Bleu in Paris.
Lockshaw Charlet, whose family has been in the wine industry for
years, grew up around wine. “My parents really pushed me to pursue
the sommelier program at Le Cordon Bleu, not only for the life experience, but they knew it would immerse me in the industry. Since I
learned about wine from the vine to the table, I feel like I have an
understanding about what makes wine so diverse.”
While taking the nine-month course, she visited all the major wine
regions of France, except the Rhone Valley. “I did my internships at the
restaurant Le Tour d’Argent and the wine shop Le Repaire de Bacchus.
I love helping people select a wine and maybe teach them a little
something about it in the process. My internships really solidified my
love of the wine business. I knew right away that I had made the right
decision to change careers!”
Lockshaw Charlet describes
wine pairing as picking a wine
that will highlight the dish.
“Whether you choose to go with
opposite flavors, like a salty blue
cheese with a sweeter white wine,
or similar flavors, like sautéed
mushrooms with a red Burgundy
wine, you want to taste the food
and wine separately first, then
taste them together. When both
taste better when put together,
you know you have a winning
pairing.”
Customers really get excited
about trying new things, she says,
“whether its wines they never
heard of or pairings they never
thought would work. And, of
course, the eating and drinking
part is always a favorite.”
SLO Country Magazine s Winter 2012
9
Sommeliers
Shop manager Loshel Robinson
says, “Ali has been my biggest
influence in taking the steps to
become a sommelier. When I was
a young oenophile, Ali had just
opened 15c and I was working for
Trader Joes. I would come over
with some fellow wine lovers and
continued
partake of great wines. Ali would
take the time to explain the regions
and varietals; it was awesome. I
also credit winemakers from Sans
Liege and Jeremy Leffert from
Hearst Ranch Wines; these men
had a huge impact on my interest
in wine. I really was spoiled
because I started drinking great
wines from the beginning.”
Robinson, a longtime Central
Coast resident, graduated from
Arroyo Grande High School in
1979. “I have been involved with
the food service industry for more
than 25 years and, at one time,
owned my own deli in San Luis
Obispo. It has been awesome to
be able to integrate my passion for
food with my love of wine at 15c.
“There are more sommeliers
in this area than you would think,
and there are more people studying
to become certified everyday. The
great part about working at 15c is
that every employee is passionate
about wine—and about providing
the best wine experience possible
for our clientele.”
You can select from small production
Central Coast wines to more than 500
wines, beers and sakes from around the
world (left) at 15 Degrees C Wine Shop
and Bar. The shop also carries apparel,
cheeses (below), gift bundles, gourmet
foods, oils, salts and accessories such as
glasses and corkscrews.
15 Degrees C
Wine Shop and Bar
624 South Main Street, Templeton
Phone: (805) 357-5955
Monday–Thursday 11 a.m.–9 p.m.
Friday–Saturday 11a.m.–10 p.m.
Sunday noon to 5 p.m.
Website: www.15degreescwines.com
Check website for specials, such as
• Happy Hour
• Bubbles and Oyster Bar
• Mimosa Bar and Brunch
• Industry Night
The shop features
• Wine — Local to international
• Beer and Sake
• Food and Gift Items
• Accessories
10 Winter 2012 s SLO Country Magazine
Q:
A:
M
What Wine Pairs Well With Chocolate?
By Sommelier Ali Rush Carscaden
y favorite—and the top seller
[at 15 Degrees C Wine Shop
and Bar]—is J Dusi Wines’ Late
Harvest Zinfandel.
Janelle Dusi is the granddaughter of one of the oldest vineyard
families on the Central Coast. Her
grandfather, Daunte Dusi, taught
her how to make wine. Although
the family is known for their 100+
year-old vineyard and has sold
fruit to famous local wineries like
Turley, Ridge and more, Janelle is
the first in the family to make wine
commercially. You can imagine that with this
incredible fruit source she makes
some amazing wines. Her Haute
Zinfandel Port is likely to arouse
your senses with its intense and
robust fruit forwardness. The balance of super-ripe, long-hanging
fruit, fortified with brandy delivers
one succulent and tantalizing treat.
Enjoy this bottle in the company
of friends and family along with
decadent chocolate. Guaranteed to
be a perfect dessert or a nightcap,
it will tickle anyone’s fancy at 20
percent alcohol!
Pairings—Dark chocolate or
anything with fruit in it! Cigars are
always a favorite for the men. The
big bold flavors of Port, along with
residual sugar and often higher
alcohol, pair nicely with the creamy
richness of different chocolates.
Janell Dusi (top right) of J Dusi Wines
hosts one of her twice-yearly
“Pick up Parties,” where
online customers can enjoy
the vineyard ambiance while
choosing from select vintages
and eating food (right) paired
to complement the wines.
In the Kitchen…
Take the Peril Out of Pairing
T
he more you learn about wines, their properties and terms associated with wine, the more you understand what
makes a pleasing food and wine pairing. Talk with local sommeliers and view online resources to learn more.
General Guidelines
excerpts from “An Expert’s Pairing Advice” by Ray Isle, Food & Wine
and “Seven Tips for Pairing Food and Wine,” Table & Vine
•Don’t match strong to delicate. Avoid pairing a high alcohol or high-tannin wine with a light dish.
•“High acid” wines like Sauvignon Blanc or Muscadet
match well with creamy or cheesy sauces, deep-fried
foods or fish dishes. Also, tart wines go better with tart
foods, like salad vinaigrette.
•Tannins pair well with fat because their astringency cuts through the viscosity of fat.
•With an amazing bottle of wine, serve a simple dish so the
wine is the center of attention.
•Match flavors of a wine with those traditionally paired
with a food. Pinot Noir often tastes of cranberries and
cherries; match it with turkey or duck.
•Wine and cheese pair well, especially when they origiate
in the same region.
•A dessert wine should be sweeter than the dessert.
www.slofarmbureau.org
A Sample of Wine Terms
excerpts from world-food-and-wine.com
•Acidic — Wine acids vary in concentration; acidic wines
have too much acid.
•Balanced — A wine’s elements (acidity, alcohol, fruity
quality, tannins, sugar, extract, etc.) are in harmony.
•Complex — Many layers of aromas and flavors (e.g.,
fruity with vanilla and spices) develop with aging.
•Dry — Without sugar or sweetness.
•Fruity — Pleasing sweetness and aroma or flavor of apples,
berries, citrus, currants, pears, etc.
•Oaky — Wine has spent time in oak barrels; feels toasty,
smoky, buttery, has vanilla flavors or higher tannin count.
•Sweet — Wine has plenty of sugar or plenty of rich and
ripe fruit flavors.
•Tannic — Abundance of tannins (chemicals coloring skins
and stems in grapes) is not bad if balanced by fruit;
sometimes the wine needs further maturation.
SLO Country Magazine s Winter 2012 11
Sheeps’ Milk
Ice Creams
Scene Around
SLO Country…
when you mention the
SLO Country Magazine
article on sommeliers.
T
wo years ago, the idea for Negranti Dairy & Artisan Creamery
was a rather wild (and woolly) idea. Today, Alexis and Wade
Negranti (top right) have one of only two sheep dairies in San
Luis Obispo County. Alexis’ imagination and dreams of being
a sheep farmer and dairy woman gave her courage to first order several
East Friesian breed sheep (considered the best milk producers) and then
advise her husband they were going into business. The whirlwind that
followed is paying off.
Inside a cargo container (right), the Negrantis built their own
milking parlor for eight sheep at a time, cleaning and wash room, and
creamery. A ramp built from a special corral unit allows sheep to climb to
platforms where they are secured and can feed from a manger. Ewes are
stanchioned side by side and milked from the rear. Known as a “bucket
milking” process, the equipment includes a vacuum pump and line, a set
of milking claws and a bucket. Milking buckets are carried from parlor to
milk room, where the contents are cooled. Alexis takes the milk to another
local creamery for pasteurization, and then it’s returned to be frozen for
the mixing of flavors and making of ice cream.
Alexis creates every ice cream recipe using her nutritious sheeps’
milk, natural cane sugar and fresh ingredients. Inspired by the seasons
and local farmers’ markets, she says that sometimes the flavors just create
themselves. Flavors include Vanilla Bean, Black Coffee, Raw Honey,
Strawberry Basil, Fresh Mint and Salted Brown Sugar. Currently, the ice
cream is sold at Nature’s Touch in Templeton, New Frontiers in San Luis
Obispo, DePalo & Sons in Shell Beach, Sunshine Market in Morro Bay
and online at www.negrantidairy.com.
12 Winter 2012 s SLO Country Magazine
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OFF
any wine
Offer expires 12/31/12.
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SLO Country Magazine s Winter 2012
13
What Benefits Can a Farm Bureau
Membership Bring to You?
D
id you know you don’t have to be a farmer or rancher to
become a member of Farm Bureau? Established in 1919,
American Farm Bureau Federation is a local, county, state,
national and international organization of people who share
a passion for agriculture. More than 74,000 members belong
to California Farm Bureau, of which San Luis Obispo County
Farm Bureau (SLOCFB) is a part.
Numerous benefits come with being a member—some
specifically for agriculturalists, others that anyone can use.
View a complete list of benefits at www.slofarmbureau.org
in the right column under “Membership Benefits.” A partial
list follows.
FEATURED BENEFIT
• Insurance – Nationwide,
Allied, Health Net, State Fund,
VPI Pet
• Industrial Supplies – 10–55%
off Grainger Industrial Supply
• LensCrafters – 20% off
• Medical Transport – Calstar
• Paint – 35% off Kelly-Moore
and Dunn Edwards
• Pharmacy – 5–35% off
• Hotels – 20% off
General Motors offers a
• Car Rental – Avis and Hertz
$500 Farm Bureau certificate
toward purchase or lease of
For more information, call Elizabeth
Giannini at (805) 543-3654 or e-mail 16 Chevrolet models, 5 Buick
models and 7 GMC models!
[email protected].
Acquistapace Farms, Inc.
805/614-6100; [email protected]
Business Members
Madonna Inn – 805/543-3000
www.madonnainn.com
Adler Belmont Dye Insurance
805/540-3900;
[email protected]
See complete listings for
businesses that support
®
® San Luis Obispo County
Farm Bureau at slofarmbureau.org. To become a
Business Member call Farm Bureau, 805/543-3654.
Nick’s Telecom – 805/441-3135
Ag Box Company – 805/489-0377
Blue Rooster Telecom
805/543-8700; blueroosterteleom.com
Byron Grant/Century 21 Hometown
Realty – 805/441-2560
www.www.byron-grant.com
California Meridian Insurance Services
805/466-3400
[email protected]
C&M Nursery – 805/929-1941
Eagle Energy, Inc. – 805/543-7090
[email protected]
EcoSpray – 805/929-1457
Electricraft, Inc. – 805/544-8224
www.electricraftinc.com
Farm Supply Company – 805/543-3751
www.farmsupplycompany.com
C&N Tractors – 805/237-3855
Filipponi & Thompson Drilling Co.
805/466-1271; www.ftdrilling.com
Central Coast Propane – 805/237-1001
www.centralcoastpropane.com
Heritage Oaks Bank – 805/369-5203
www.heritageoaksbank.com
Coast National Bank – 805/541-0400
Lexington Inn – 805/549-9911
www.lexingtoninnsanluisobispo.com
J. B. Dewar Inc. Petroleum Products
805/543-0180
14 Winter 2012 s SLO Country Magazine
E. C. Loomis & Son Insurance
Associates – 805/489-5594
Organic Soil Builders – 805/441-4451
www.organicsoilbuilders.com
Pacific Gas and Electric Company
805/595-6340
Pacific Sun Growers, Inc. – 805/929-1986
www.pacificsungrowers.com
Pat Phelan Construction – 805/929-1739
Quinn Company – 805/925-8611
Roadrunner Construction – 805/238-2500
San Luis Obispo Downtown Association
805/541-0286; www.downtownslo.com
Santa Maria Seeds, Inc. – 805/922-5757
www.santamariaseeds.com
Shimmin Canyon Vineyard
805/238-2562
The Thom Group – 805/546-6022
www.TheThomGroup.com
SLO Country Magazine s Fall 2012 15