Temecula may be one of California’s best-known wine regions, but I’ll always remember it for something else: the fresh fruit we harvested on a recent visit to this out-of-the-way Southern California destination. “A berry good time in Southern California, Temecula edition”
Not a week seems to go by without getting a press release from a restaurant claiming to embrace the sustainable food movement. I have been unimpressed. Isn’t all food, by its very definition, sustainable?
All that changed yesterday. That’s when I met Gary Maunakea-Forth of MA‘O Organic Farms in Wai‘anae, Hawaii, on a modest parcel of land framed by the immense radio telescopes operated by the U.S. military on the Niuli’i Reservoir.
“Don’t panic, the food here is organic”