Explore The North Bay & Beyond 2024 by Weeklys

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the north bay & beyond

WINTER WINES • DHARMASHIRE • PUBLIC ART THE BOHEMIAN | PACIFIC SUN

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the north bay & beyond

THE PAGE OF EXPLORATION

Our editor opines on adventure 4

RING THINGS

Recent engagements 24 PERFECT PAIRINGS

Wines for the holidays 6

Entrepreneur Lorraine Barber 32

LEBANESE & LOCAL

WALL TO WALL

SEASONAL IMBIBING

Wine country’s Spread Kitchen 10

Marin County’s Public Art Map 38

A VISIT TO DHARMASHIRE

Where purpose meets place 16 BEST CHOWDER ‘23 BEST SEAFOOD ‘22 + ’23

CEO & EXECUTIVE EDITOR

BEST EATS ON THE COAST ‘22

PUBLISHER

Dan Pulcrano Rosemary Olson EDITOR

599 Hwy.1 Bodega Bay, CA 94923

Daedalus Howell COPY EDITOR

Suzanne Michel CONTRIBUTORS

Isabella Cook Kary Hess Sara Ost

PRODUCTION OPERATIONS MANAGER

Sean George PRODUCTION COORDINATOR

Deb Fisher SENIOR DESIGNER

Jackie Mujica GRAPHIC DESIGNER

Phaedra Strecher ADVERTISING DIRECTOR

Lisa Marie Santos ADVERTISING ACCOUNT MANAGERS

Erin Hanson, Danielle McCoy, Mercedes Murolo, Lynda Rael COVER ART COURTESY OF PATRIMONIO DESIGNS LTD. ABOVE PHOTO COURTESY OF ANASTASIA KAI AND DHARMASHIRE

PUBLISHED BY THE BOHEMIAN AND PACIFIC SUN

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445 Center Street, 4C Healdsburg, CA 95448 Phone: 707.527.1200 bohemian.com

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MOON WITH A VIEW

For a brief moment, there was hope that an image of the Earth rising over the lunar horizon could unite the planet. Whelp.

ADVENTURE IS CLOSER THAN YOU THINK Exploring the North Bay

f my middle school teacher was correct, the so-called Age of Exploration peaked sometime in the 17th century.

Isabella Cook is a regular contributor to the Pacific Sun, North Bay Bohemian and Explore magazine.

EXPLORE THE NORTH BAY 2024

Kary Hess is the author of the poetry collection 1912, creator of the SparkTarot and producer of the feature film Pill Head.

backyard—not literally—that’s where the unpermitted ADU goes; am I right?—but in the 50-mile or so radius that comprises our beautiful geography. From the coast to the rolling hills and verdant valleys quilted with vineyards, the North Bay offers more to local explorers than a roundtrip to the moon could ever—and more leg room, too. This is what Explore is all about: finding those unique, distinct experiences that define the North Bay. Sure, the North Bay isn’t the final frontier, but it does invite us to seek out new delights and boldly go where we’ve been before because it's always evolving and gets better every time. — Daedalus Howell, Editor

Editor Daedalus Howell is the writerdirector of the feature film Werewolf Serenade, and is the editor of the North Bay Bohemian and Marin’s Pacific Sun.

Sara Ost is a writer and editor who splits her time between California and the Pacific Northwest.

PHOTO COURTESY OF NASA

Looking back a few centuries, it’s clear this was a somewhat reckless time that left an ocean’s worth of woe in its wake—thanks to rampant colonialism, among other issues with which contemporary society is still grappling. Then, in the 1950s, the drive to find new frontiers was rekindled by either an increasing lack of real estate or the launch of Sputnik, take your pick, which galvanized the Space Race and humankind’s wanderlust once more. They got as far as the moon, planted

a flag per usual and left. Sure, this was a giant leap for NASA—or Stanley Kubrick’s special effects team, as the rumor goes—but apart from a round of space lunar golf, the recreational offerings were pretty slim. The view of Earth was nice, though. At this point, would-be explorers turned inwards and became increasingly introspective. LSD sparked forays into inner space and later the advent of cyberspace in the ’90s, which promised new virtual horizons to explore—and 30 years later, guys like Zuck are still trying to make it work— spoiler alert: It won’t. For those of us in the North Bay, however, we’ve known for a while that the best exploration is done in one’s

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WINE OF THE

TIMES Holiday glass raising in wine country BY DAEDALUS HOWELL

ontext is everything. If offered a gift-wrapped box with the proviso: “Do not open until Christmas,” one might be apt to honor the instruction.

But when offered a bottle of wine in a seasonally decorated wine tote, tied with a ribbon and presented with the same request, not only will that bottle certainly be opened before Christmas—it won’t make it through the next hour. Happy holidays; thanks for coming. Clink! Maybe that’s just me. But for those who can relate to this, too, below is my list of available bottles to either gift or guzzle this holiday season. Take heed: This is not a definitive list. Instead, these are just wines I’ve been thinking about (and drinking about) that consistently deliver festive vibes.

SPARKLING DARLING

UNCORK It’s best to pair Brooks Note wines with friends.

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PHOTO BY DAEDALUS HOWELL

Think that gift bottle of sparkling wine will make it through New Year’s Eve? Like hell. According to the big brains at Difford’s Guide, there is enough CO2 dissolved in an average »»

Stay. Sleep well. Restore your soul

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«« bottle of champagne to generate 20

million bubbles, and each one wants to get out—now! That’s a lot of literal pressure building up against that cork. Do them and yourself a favor and open it now. Here’s the deal, however—like the proverbial genie, once it’s out of the bottle, it’s impossible to put it back in. You’ll have to finish it now—make a wish and drink up. A longtime favorite sparkling wine, the Gloria Ferrer Blanc de Noirs hails from the Carneros region of Sonoma. It’s made from pinot noir grapes that are “hand-harvested” (is there another way?) and scored an easy 90 from Wine Spectator and Decanter magazines. On the drier side, this sparkling darling makes an excellent curtain opener to any evening—or, indeed, a new year. $30 at gloriaferrer.com.

FABLED LABEL Like any sensible oenophile, I judge a wine by its label. And one of my favorite labels comes courtesy of Jim Robertson, who, in 1962, was a young commercial artist living in San Francisco. With Spartan restraint and keen use of the Optima font, Robertson created the spare but aesthetically pleasing mid-century modern label template that has graced every bottle of Ridge Vineyards for the past 60 years. Continuing its tradition of bottling brilliant wine with its masterpiece label, Ridge presents its 2020 Lytton Estate Petite Sirah Dry Creek Valley, California. A symphony in inky purple with a bouquet that parades cassis and the dual plum sisters—red and black—through your senses, the wine offers notes of black raspberry and blueberry compote, laced with smoky charcuterie and a fine finish of brown baking spices—a steal at $47, ridgewine.com.

VARIETAL VICTORY Growing in popularity in recent years, grenache noir is a varietal on the rise. Earthier and girthier than pinot noir but less brawny than cabernet sauvignon or zinfandel, in the right hands, the grape produces a sumptuous tapestry of flavors that some say evokes “stewed strawberry” and “grilled plum.” Admittedly, I cannot recall anyone ever stewing a strawberry or grilling a plum.

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Still, I’m inclined to agree with the note and add a few as well—hints of leather and dried herbs, with the occasional zest of blood orange, which add a bright counterpoint to the depth of the other notes. Albeit these words are a Valentine to the varietal in the generic sense. But matched with the right terroir and winemaking skill, it’s hard to go wrong. Generally speaking, grenache presents a dry profile with medium tannins and a balanced medium acidity, culminating in a potent composition. This wine typically echoes the rustic elegance of the Southern Rhône Valley yet reminds of its Spanish origins. It’s worth a swirl if you’re in the market for something off the beaten path that’s still guaranteed to arrive.

DRINK LOCAL As a card-carrying member of the Petaluma party, I can’t deny my pride in our farm-to-table culture. In recent years, the once-rural burg has caught up to the rest of the surrounding wine country with its viticultural offerings. Among my favorites are the wines produced by Brooks Note Winery, which is situated on Petaluma Boulevard in the town’s so-called “NoBo” district (a contraction of “north boulevard”). Primarily known for their pinots, a sleeper hit is the 2021 blend of grenache, syrah and mourvèdre, As you imbibe, vivacious notes of cherry and citrus are the first to pop before segueing into the earthy realm of wet stone and sandalwood and then back to ripe, sun-kissed berries. $42 via brooksnotewinery.com. If one were to ask if any of the aforementioned wines pair well with traditional holiday fare like turkey, be assured that, across the board, they’re fowl-friendly. The real question is, why wait that long?

CLASSIC Jim Robertson created Ridge’s iconic label template in 1962.

WINE COUNTRY WEDDING

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THE SPREAD Patrons can enjoy an array of

Lebanese-inspired comestibles at Spread Kitchen.

SPREAD KITCHEN Lebanese inspired, locally made BY ISABELLA COOK

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Spread Kitchen is, at its core, a celebration of traditional flavor as it meets and melds with a sense of culinary creativity, the kind only a true artisan and master of their craft can bring to the table—the deceptively casual menu and venue of Spread Kitchen can put formal and casual diners alike at ease, but every bite promises familiarity combined with simple and delicious perfection. In the case of Spread Kitchen, the

experienced professional in question is the chef and owner, Cristina Topham. Topham is a third-generation Lebanese American on her mother's side. And, although a Bay Area local, she found her food origin story far and away from the West Coast. It was found on Wall Street, in fact, while she was working in finance in New York—which in turn put her in close proximity to her grandmother’s family, who had »»

PHOTOS COURTESY OF SPREAD KITCHEN

here’s something about a spread of food, laid out in a tempting array on a table, that makes mouths start to water and napkins begin to unfold across laps in anticipation of the feast to come. Such is the experience of dining at Spread Kitchen, Sonoma’s most authentic, fresh and creative Lebanese restaurant.

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FOUNDER Cristina Topham is

Spread Kitchen’s owner and chef.

«« emigrated from Beirut and were living on the East Coast. “I’ve been a professional chef for 25 years, which is really weird to say,” said Topham. “I have a little restaurant experience at the French Culinary Institute in New York and Julia’s Kitchen a few years later at Copia when it first opened in Napa.” Topham takes the familial flavors of Lebanese cooking and makes them her own with the knife-sharp precision of a professional chef, which makes sense, considering her training in The Savey in New York and Les Olivades in Paris and cooking in France under Jacques Pepin, among others. “When I started cooking professionally, I did a French cooking school and did an internship in France since it was the go-to for culinary school,” said Topham. After finishing her culinary training, Topham gravitated away from traditional kitchens and more towards the unpredictable waters of the superyacht industry. In the buoyant kitchens of sometimes-luxurious yachts, Topham found herself cooking with all kinds of ingredients, freshly haggled from islands, towns and cities across the Caribbean, Mexico and the Mediterranean. “On boats, I’d cook for a captive audience with limited ingredients, so I learned to be really flexible,” explained Topham. But foreign seas and ingredients aside, life wasn’t always idyllic while cooking for the elite boaters of the open oceans. In fact, Topham once ran afoul of a storm… in the Bermuda Triangle: “The owner of this boat was a lunatic, and he sailed us into a storm into the middle of the Bermuda Triangle, and it

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was sort of a nightmare experience, but we made it,” said Topham. “We were in 40-foot waves and gale-force winds—it was a tropical depression.” “We were sitting watching the instrument panels…and we kept hearing this banging sound outside,” Topham continued. “The bangs kept getting louder, and then we heard this kaboom. And we ran to the back doors of the pilot house, and we could see the boom swinging wildly off the mast. And the whole crew woke up, and the guys harnessed themselves to the deck. And I had to watch the instrument panel, and I heard someone yell to get away from the glass…” For obvious reasons and others unnamed, Topham eventually moved on from the yacht industry to more familiar terrain—her home turf of the Bay Area. “Coming home to the fresh produce of North Bay, what can I say…when I came back to California, I wanted to do a face dive back into the produce section,” joked Topham.

When she first began operating a catering business out of wine country, Topham followed the trend and offered tidbits of goat cheese, tuna tartar and the like. She quickly noticed the true clamor among her customers wasn’t directed toward the culinary staples of wine country but toward the fresh Middle Eastern delights she’d integrated into the menu. After transitioning from catering to opening her own restaurant with Spread Kitchen in 2021, however, Topham hit a different stride. There, Lebanese creations are made in the small kitchen of a restaurant that she describes as a “one butt kitchen with three butts too many.” “Sure the space I’m working in, it’s tiny, but I’m used to working in small places and in adverse conditions,” said Topham. “But we’ve been really busy and had a lot of support within the community, and we have our regular customers who come in a few times a week and everything. So I’d say »»

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«« everything worked out incredibly smoothly.” And smooth is a good way to put it—every part of eating out at Spread Kitchen is an ode to easy dining, owed to the experienced hands behind the experience. The baba ganoush is made entirely by hand and tastes creamy, smoky and perfectly smooth. Between that and the house-made hummus, harissa and tahini-yogurt sauce alone, it’s enough reason to open a restaurant. Add in the seasonal salads, wraps and the phenomenal imported za’atarseasoned french fries (the kind that stay crispy and delicious even as they cool), and the spread of dips and bites and flavors to try are almost endless, with each more enticing than the last. And the amazing thing about eating at Spread Kitchen is the complete lack of emphasis on meat—although the kofta is perhaps one of the most delicious kofta west of Kansas, the dining experience feels entirely complete with or without ordering meat. “One of my goals in opening the restaurant was to have really good options for people that were vegans and vegetarians,” Topham said. “I also love the challenge of trying to make people happy. And the restaurant turned out really beautifully, and we can feed meateaters and vegans alike.” So, anyone crossing Sonoma who finds themselves in the mood for a meal that is absolutely fresh, flavorful and delicious, and as accessible to meat-eaters as it is to vegetarians and vegans, can stop by Spread Kitchen for a fare equally fit for a king or for a family table. Spread Kitchen offers not only dine-in experiences with indoor and outdoor options (where furry friends are welcome as one dines under the sun, stars and Edison bulbs in the evening), but to-go, delivery and catering as well. The restaurant is located at 18375 Highway 12 in Sonoma and is open from 11am to 8pm every day, with the exception of Tuesday. Visit spreadkitchensonoma.com for more details.

celebration of traditional flavor meeting culinary creativity.

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PHOTO BY ISABELLA COOK

ENTER Spread Kitchen is a

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DHARMASHIRE Finding purpose in place BY SARA OST 16 EXPLORE THE NORTH BAY 2024

Nestled in a historic tract of forest on one of the older trails of Muir Woods—overlooking Mill Valley below and even offering views of the distant Sierra Nevadas on a clear day—a modern and minimalist sanctuary on Mt. Tam awaits those seeking connection, stillness or just relaxation.

hires aren’t only to be found in J. R. R. Tolkien film adaptations or serving as suffixes appending the names of quaint English villages.

As of early 2022, Marin’s own magical Mt. Tamalpais has a shire of its own: Dharmashire. (Pronounced with a hard “i”.)

A distinctive characteristic of the San Francisco Bay Area, and undeniably of the North Bay, is how the region’s rootedness in nature inspires ever-evolving explorations of human purpose and practice. Put another way, for residents and visitors alike, Mt. Tam is a transcendent experience, utterly unique in the world. »»

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PHOTOS COURTESY OF ANASTASIA KAI AND DHARMASHIRE

HIDDEN Dharmashire is a modern and minimalist sanctuary on Mt. Tamalpais.

VIEW Adding to the natural beauty of the location are epic bay views.

Intentional letting go in that acute pandemic period of loss led Lamar to creating Dharmashire.

«« It was when our world was in the 2020 triple-grip of a pandemic, recession and chaotic administration that Dharmashire founder and owner Tom Lamar found himself ungrounded in collisions of loss. “I was coming up on 55, and my daughter was approaching 23 and leaving home,” Lamar recounts. “Suddenly, I was an empty nester. A long-term relationship had ended. It was COVID, and like all of us, a few good friends passed away, some of whom I

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couldn’t visit. And, my dear mother passed away.” Decades before, at just 23 years of age, Lamar lost his 55-year-old father. The weight of this compounded an overall sense of untethering. “I was just kind of like: Enough, enough, enough,” he says. Originally from Atlanta, GA, Lamar is a designer and skilled craftsperson, in addition to being the executive director of Inventure Institute and a longtime technology leader.

“There I was, living on a houseboat I rented in Sausalito, and I was paddleboarding every day,” says Lamar. “Since moving to Marin, I had just rented, and I realized during all of this [the pandemic] just how ungrounded I felt.” Lamar, like so many North Bay inhabitants, is passionate about the land, a nature lover who had always owned farms, parcels of wilderness and culturally significant properties. Intentional letting go in that acute pandemic period of loss led Lamar to »»

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I’m meant to preserve this historical Marin space, help support connection with nature and offer inspiration to those who visit or pass by on the trail down the hill.

REST A rustic retreat awaits visitors

to Dharmashire.

«« creating Dharmashire—if the finding of it was (not) entirely unintentional. He had taken a sabbatical to Death Valley, fasting and meditating for five days at a stretch. Back in Marin, he kept paddleboarding. Then, one day, he ran into a friend and real estate professional, Logan Link, in town, who mentioned that he should check out a very unique property on Mt. Tam. Recalls Lamar, “I had seen it online before, and it was in a part of Muir Woods I didn’t think I was interested in, but I said okay, let’s go look. I had said: I surrender to whatever comes my way.” The one-acre property had two historic dwellings that, while fundamentally habitable, were in need of restoration. Though it was surrounded by an additional six acres of natural preserve, its condition and a somewhat obscure location (between the Pipeline Trail and the Cypress Trail), a 15-minute walk from the Mountain Home Inn, perhaps explained why no offers had been made in the 40 days it was on the market. Perhaps.

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DISCOVERING When Lamar visited, he says that yearslong threads of personal seeking and patterns of living with the land suddenly intertwined into a vision, as if passing through (the eye of the) needle. “We’ve all seen the famous TED Talk where Simon Sinek talks about finding your Why—your purpose,” begins Lamar. “I’m meant to preserve this historical Marin space, help support connection with nature and offer inspiration to those who visit or pass by on the trail down the hill.” For many years, he owned and stewarded another “Shire,” a wooded expanse in the Nantahala National Forest in Highlands, North Carolina, a part of historic Cherokee lands. (As for “shire,” here’s something for the etymology nerds: Shire, sheriff and reeve all share old English roots, with the shire part being the wholly positive bit. More protection and solace, less Sheriff of Nottingham and corruption of power.) Though the Dharmashire plan did not initially include a rental option, the

now historically restored property has organically developed into a place for purpose-led community focused visitors. “Place is my purpose,” Lamar says simply. “It’s funny because I set out to find my ‘Why,’ but it was in the process of not pursuing anything that I found it.” For Lamar, it is the practice of community development grounded in a place. The lessons and rewards have been profound. There were frequent cancellations in the early months, when Lamar provided the space at no charge, and he realized the community was letting itself down by not taking advantage of the free space. He began charging, though with no small amount of trepidation at the prospect of the kind of laborious management that things like bookings and billing and customer service issues tend to require. “Hesitantly, I turned it into a fee-based space with a donation of the last week of every month to some local educational, spiritual community driven cause for the first year,” Lamar notes. To his surprise and delight, the potential hassles he worried about »»

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LIGHT Twinkling lights underscore the magical quality of the Dharmashire environs.

What began with no seeking at all has quickly taken on a community of life that seems to know its own mission.

«« “have not been my experience at all,” he says. “In fact, it has changed my life dramatically.” CREATING After his modest offer was eagerly accepted, Lamar wasted no time bringing new life to both Dharmashire—a log home—and the historic Mt. Tam hot dog stand above it. Yes, that’s correct. What was once a working hot dog stand serving hungry turn-of-the-century Pipeline Trail hikers and workers is now Sanghashire, Lamar’s personal residence (though guests are permitted on a special basis). The views from both dwellings are so breathtaking as to be almost otherworldly. Both structures have been expertly renewed in minimalistic style, with modern amenities applied as functionally

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and sparingly as possible, to let the beauty and energy of the place transport visitors spiritually and emotionally—or, as the website charmingly assures, to just let one relax. What began with no seeking at all has quickly taken on a community of life that seems to know its own mission. In our lengthy conversation, Lamar recounts dozens of warm memories and serendipitous connections between himself, guests and the Marin community. Folks come to restore their marriages, heal from trauma, form deeper connections, learn and rest. A cherished leather-bound guest book already has more than 100 entries. Says Lamar: “As we transition from the analog world to the digital world down and back under the ground, it’s

about being rooted in simplicity and the unseen mycelium-like connections between people, rather than what you can see on social media.” Though he maintains his engagement with the tech world of the Bay Area, the events and group stays Lamar facilitates at Dharmashire—from those in generational transitions to the Modern Elder Academy to Dharma talks with yoginis and yogis—expressly serve to reconnect people with each other and nature in the era of Big Tech. Lamar has been able to acquire a third historic cabin, and now hundreds of guests have enjoyed the transformative experience of Dharmashire. To learn more about Dharmashire, including visiting and booking a stay or an event, go to dharmashire.com.

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LOVE It's nesting season for couples everywhere.

READY, SET, ENGAGE! How an app and CrossFit led to love BY ISABELLA COOK

JANE VICK AND MICAH HARVEY Q: How did you two meet? A: We met in 2021, at CrossFit NorthGate in Santa Rosa. 6am, masks, stay in your square and workout type vibe. He walked in one morning, the most gorgeous

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thing I’d ever seen. I don’t know what it was, but I knew there was something important about him. (And it wasn’t just the 6'3" broad shoulders mustachesomething.) Four months later, we went to Bird and the Bottle for dinner, and we never stopped dating. Q: When did you know he was “the one?” A: We ask each other all the time, “When did you know?” And it’s so silly, my answer, but…on our second or third

date, we went to San Francisco, to a drive-in movie at Fort Mason. On our way back, he’s peppering me with questions about aliens and AI with these adorable Clark Kent glasses on. I’m laughing internally because he’s not at all what I thought—way stranger and more interesting—and suddenly he asks me if I would choose milkshakes or malts. I say, “Oof, that’s a tough question,” and he gives me a little twinkle side-eye and says, in a pretty sassy way, “I’m going to need »»

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Romance is in the North Bay air! Two local couples share how they met and arrived at their upcoming nuptials.

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The Marin Art & Garden Center in Ross is a special gathering ral programming, artoutdoor exhibitions, winning indoor and11 offer aexpertly peaceful garden setting to place that sits on acreslocations of beautiful, maintained sits on 11 acres of beautiful, expertly maintained gardens. Our award-

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SMILE Jane Vick and Micah Harvey met at a gym in Santa Rosa.

«« an answer.” I literally thought, “I think I’m in love with this guy.” I just knew. Q: What led up to the proposal? A: We went camping in Mendocino County for our two-year anniversary. On our last day, we built a fire on the beach, and I suggested we write each other letters of appreciation. He suggested we film it— we’re videographers and had been filming the whole weekend, so I thought nothing of it. He had me read his first. I started crying immediately; it was such a beautiful letter. And at the end, I suddenly saw “Jane Ellen Vick,” the full name…? I turned the page and it said, “Will You Marry Me?” He was kneeling with the ring, and a whole group of people down the beach were cheering and applauding. It was beyond sweet, and I had no idea it was coming. He completely surprised me. We have it all on film too. I can’t wait to watch it when we’re in our 80s. Q: And why did you say yes? A: We’ve been through a lot together in these two and a half years. I’ve never grown so much, so intensely and intently as I have with Micah. We’ve lived in three cities together, worked on ourselves and our relationship together, collaborated creatively, traveled internationally, and there’s no one else I want to see at the end of the day as much as I want to see him. He’s my guy. Q: What’s your vision for the wedding?

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Q: How are you feeling in the pre-wedding days? A: Oh, so many things. Excited, nervous, curious, like time is moving both quickly and slowly. It’s a huge transition, getting married. We’re trying to make sure the planning doesn’t get out of hand. At the end of the day, this is a commitment we’re making to each other, because we love and admire one another, and we want to make sure it feels that way. Q: Do you have any tea to spill? A: In terms of tea-spilling, I think some of the how-we-met details at the beginning of our relationship are pretty

spillable. Essentially he messaged me on Instagram consistently for a month without working up the nerve to ask me out (his words, “You seemed too busy”), and when I finally gave him my number, I accidentally wrote the wrong area code, so for a week we were seeing each other at the gym thinking the other person was blowing us off. Finally, while telling the story to a friend, I saw my mistake and sent him the right number. He texted me maybe 30 seconds later with a screenshot of his original text, essentially saying he was free any night and would love to go out for a drink. The whole thing felt out of a romantic comedy, especially considering we actually fell in love and are getting married. »»

PHOTO COURTESY OF JANE VICK AND MICAH HARVEY

A: We’re planning an intimate, low-key wedding. I have my dress already, which is designed by Jacquemus, an incredible French designer I adore, and the dress is not white; it’s more of a milk and coffee color. My jewelry is being designed by Freckle Farm, made of recycled glass and sterling silver. Very ethereal, very fairy-like. We’re hoping to secure the courtyard at the Legion of Honor—it’s been my favorite place since I was 14 years old, and it would mean so much to us to get married there. Then a small

reception in the Sunset, and an extended honeymoon in Asia!

GHRINGHELLI’S PRESENTS THREE GREAT VENUES TO HOST YOUR WEDDINGS, PARTIES & CORPORATE EVENTS…

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JULIA RYAN & AARON VELAYO Q: How did you two meet? A: We met on Bumble! It was really very cute. I wasn’t on the app very frequently, and I’d run out of the time to respond to

28 EXPLORE THE NORTH BAY 2024

him. So he got the premium subscription to extend our time, but it wasn’t working on his phone. And he had to put it on his laptop, and it was a very close call. For our first date, we went to the rose garden in San Jose and walked around a few hours just talking and then we…got a drink, got dinner. The

whole date was seven or eight hours long, and it was all just so easy. Q: When did you know he was “the one?” A: It happened very slowly over a long period of time. But I’d say when, for his birthday in March, we did a weekend »»

PHOTO COURTESY OF JULIA RYAN AND AARON VELAYO

RING Camera-shy couple Julia Ryan and Aaron Velayo met via the popular Bumble dating app.

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When we got back from our second Europe trip recently, he went to go get a ring. I had no feeling something was coming up, even though I should have! I thought it would be [in Santa Cruz] at West Cliff at sunset.

going to be a yes. It felt like we were already engaged for quite a long time. We really understand each other and appreciate each other, and we want the same things and we just make each other happy.

Q: What led up to the proposal?

Q: What’s your vision for the wedding?

A: It started with our one-year anniversary dinner in Florence—it was so extravagant and beautiful…then sometime last year, Aaron said he was just thinking about the right moment. And when we got back from our second Europe trip recently, he went to go get a ring. I had no feeling something was coming up, even though I should have! I thought it would be [in Santa Cruz] at West Cliff at sunset. I should’ve known since I knew the when, where and how, but I still didn’t suspect it at all.

A: We know we want it in the spring with a kind of a lavender and maybe sage color-scheme in the California Bay Area. Family and friends, that first-tier kind of company. Probably at a winery because they’re really pretty, so maybe wine country. And then obviously we want a band over a DJ—easy choice. Aaron knows musicians that he would like to hire, so that’s already taken care of.

Q: And why did you say yes? A: Oh my God, of course I was going to say yes—we had talked about it quite a few times before, and it was clearly

30 EXPLORE THE NORTH BAY 2024

Q: How are you feeling in the pre-wedding days? A: It’s so weird! It still feels so far away even though we’re engaged, and it feels like such an adult thing to do. But I’m so excited and so is Aaron since he just loves planning stuff.

Q: Do you have any tea to spill? A: Just that it’s nice to be able to be silly and dumb in front of each other, make each other laugh. There’s no word of judgment, and no one else gets to see it.

PHOTO COURTESY OF EVRYMMNT/SHUTTERSTOCK

«« away at an Airbnb with a hike, cooking and a hot tub. We were just hanging out, and it was a very pivotal moment, especially I remember when I wrote a birthday card that was very sweet and sincere.

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WHISKEY, WINE AND CHEESE A conversation with Lorraine Barber BY KARY HESS

orraine Barber is no stranger to taking risks based on her passions.

SAY CHEESE Lorraine Barber recently opened

the Petaluma Cheese Shop, a new offering in the Hotel Petaluma building.

PHOTOS BY KARY HESS

She was a construction worker in San Francisco when she and her husband, Mike, produced their first commercial wine vintage in 2007. She was eight months pregnant when they sold their house in Petaluma and opened the Barber Cellars tasting room, the first wine-tasting room in Petaluma. “I even went into labor at the tasting room,” she says.

Since then, they’ve expanded to every aspect of winemaking, from farming their own grapes, using regenerative agriculture methods and dry farming for the best quality product, to opening their winery for production last year. Additionally, the Barbers have supplemented their offerings, with wine-tasting room visitor numbers significantly down in the county. This includes their distillery, Barber Lee Spirits, and most recently, their foray into cheese tastings with the Petaluma »»

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11/28/23 7:11 AM

PHOTOS BY KARY HESS

:11 AM

Live Water Surf Shop is celebrating 45 years!

ince 1978, Live Water has been the spot in Stinson Beach providing all those who visit with beach essentials, surf boards, wetsuits, boogie boards and more. Home of the iconic No Shark logo.

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The cheese shop still offers Barber Cellars wine, but the menu now includes their eight-cheese tasting, cheese and charcuterie boards, sandwiches and dozens of cheeses to have there and/or to take home.

«« Cheese Shop opening in downtown

Petaluma, with hours of 11am to 6pm Wednesday through Sunday. The cheese shop still offers Barber Cellars wine, but the menu now includes their eight-cheese tasting, cheese and charcuterie boards, sandwiches and dozens of cheeses to have there and/or to take home. I met Lorraine Barber at the Barbers’ Downtown Petaluma tasting room, and we talked shop, including how she and her husband began the wine business and the distillery, how they ended up pivoting to cheese and what might be next on the horizon. Why did you and your husband decide to become entrepreneurs instead of working, for example, an office job? It was a natural step in our journey. We’ve both always been good at jumping into what interests us. Mike and I worked plenty of office jobs, and when the opportunity presented itself, we agreed that betting on ourselves was a gamble we wanted to take.

What is your business development process? First, it is about finding something that we are both interested in and passionate about. Then it’s about agreement. We’ve always made it a hard rule, both in our personal relationship as well as business, that if we don’t agree on something then it is not the right thing to pursue. So most of our business development comes out of a lot of conversations. How does the community play into your business model? If it wasn’t for the support of our community, there would be no possible way we would have been able to make it through in general, but especially the last few years. People coming out to spend time with us and enjoy the craft we make has always been humbling. What is the biggest lesson you’ve learned with your business over the years? That we should always trust in ourselves and abilities. Staying true to our

perspective and convictions will always keep us on the path we should be on. What’s it like being entrepreneurs as a young family in Sonoma County these days? If I’m being honest, it feels stressful and scary. Trying to run your own business inherently doesn’t have much of a safety net, and we’ve always known that, but since the pandemic the landscape keeps shifting, and we have to pivot our businesses frequently to hopefully hit on what works in the new moment. If it was just us that would be one thing, but having two small children that we are responsible for amplifies the pressure. When you initially began with wine, did you plan to expand into related areas, or did you intuit your new paths to spirits and cheese? Definitely the latter. One day almost two decades ago, Mike said that he wanted to make wine, and we both dove into that »» world, which ultimately brought us

34 EXPLORE THE NORTH BAY 2024

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11/20/23 12:43 PM

:43 PM

Lo Coco’s C uc i n a R u st ic a

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One day almost two decades ago, Mike said that he wanted to make wine, and we both dove into that world, which ultimately brought us to Petaluma. — LORRAINE BARBER

«« to Petaluma. When we opened the

rye, which means that malted rye grain is the only ingredient during production. We experimented here and there and had our friend, Aaron Lee, try some. He enjoyed it too and was a great motivator and subsequent partner in starting our own distillery of Barber Lee Spirits.

wine tasting room here, we wanted to model it after tasting room experiences that we had enjoyed ourselves, and those were primarily sit-down tasting rooms with a relaxed atmosphere that also had some food options beyond breadsticks and crackers. We went through all the requirements we needed to build out the smallest kitchen in the West and began serving local charcuterie boards and grilled cheese sandwiches.

The wine and spirits business is still predominantly male. What would you tell other women who want to be successful in those businesses? One of my backgrounds is construction, which is also a male-dominated industry. I learned that having your own unique point of view is incredibly valuable. I’ve always said that it’s important just to begin, so pursue something that you are passionate about and bet on yourself.

What kind of an effect did the pandemic have on your business? After being shut down for so long through the pandemic, we had to scale back the food service. But we heard from everyone that it was a part that was truly missed. In the most recent pivot to the cheese shop, we wanted to listen to our community and give them what they wanted. So instead of just going back to what we had done previously, we saw that the cheese experience wasn’t available here yet, and we went for it completely. How did Barber Lee Spirits come into being? The spirits production happened because we first became interested in the process of making spirits. We both really enjoy rye whiskey and specifically single malt

NEW Cheese is the latest offering from the entrepreneurial Barbers.

What are you most proud of? Our resilience. Being able to get up again after getting knocked down and keep moving forward. You’ve done wine, spirits and now cheese; what's next for the Barbers? In truth, there is no shortage of ideas, but there is a limit on bandwidth. I can tell you for sure that more things are coming down the road, but right now we are still adding to the fabric of our current businesses.

36 EXPLORE THE NORTH BAY 2024

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PUTTING ART ON THE MAP Online Public Art Map offers art-lovers a guide to public artworks in Marin BY KARY HESS

38 EXPLORE THE NORTH BAY 2024

PHOTOS COURTESY OF THE COUNTY OF MARIN

nyone traveling in Marin has encountered what have become iconic public art pieces, including the downtown Tiburon sculpture, “Coming About” by Jennifer Madden, the “10,000 Buddhas” by Amanda Giacomini in Point Reyes or Sausalito’s waterside sea lion sculpture by Al Sybrian. »»

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««

Now, a new online map and database showcases the entire range of free, public artworks throughout Marin County, including its location and info about the artwork and the artist. The map lists over 150 pieces, including murals, sculptures, art installations, painted utility boxes, mosaics and fountains. It is searchable by city or town, or by art type. “We encourage the public to discover their own tours by using the map and planning their own art adventure throughout Marin County,” says Libby Garrison, media manager at the Marin County Department of Cultural Services. The idea for the resource came out of Arts, Culture, Action Marin!, the 2019 Marin Arts & Cultural Plan. The three principal goals of the plan are to cultivate and advance Marin as an arts and cultural center, ensure Marin’s arts are by and for everyone, and sustain and

grow Marin’s arts resources. The new Public Art Map establishes all three, and was made possible through a multiyear collaboration between the Department of Cultural Services and Marin County Information Services and Technology (IST). “Public art is a powerful catalyst for all that we cherish and aspire to in Marin,” says Gabriella Calicchio, director of Marin County Cultural Services. “It can enhance and express a unique communal identity, deepen our attachment to place, promote civic dialogue and cross-cultural understanding, and enliven our public spaces. We hope people use this new tool to discover artworks both on and off the beaten path and have a deeper experience and appreciation for art in their own communities.” There is a feature on the online map inviting viewers to add any as-yet»» unlisted public art as it’s discovered.

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The Public Art Map definitely evolved with the pandemic when our local arts organizations, museums and galleries were closed to the public. Seeking out artwork in our own backyards, parks and city streets became a source of relief, inspiration and joy during a very difficult time. Art engages us, keeps us connected and allows for freedom of expression in many different ways. LIBBY GARRISON, MEDIA MANAGER, MARIN COUNTY DEPARTMENT OF CULTURAL SERVICES

««

“We hope to inspire residents to engage with public art in a new way, help share the riches we have in our county and keep growing the database to serve as the repository for public art in our county for everyone to enjoy,” adds Calicchio. The map also contains a search tool allowing users to discover the vast array of non-profit organizations that support arts and culture in Marin, including nonprofits that offer film, theater, art, music and arts education. During the pandemic, the Public Art Map became an even more valuable asset to offer the local arts community. “The Public Art Map definitely evolved with the pandemic when our local arts organizations, museums and galleries were closed to the public,” explains Garrison. “Seeking out artwork in our own backyards, parks and city streets became a source of relief, inspiration and joy during a very difficult time. Art engages us, keeps us connected and allows for freedom of expression in many different ways.” Art can sometimes feel out of reach, and that rang true even more so during the pandemic. “During the pandemic, the need for creativity and expression became essential as our usual modes of access to art were closed off. Public art is also a wonderful way to experience creative

42 EXPLORE THE NORTH BAY 2024

space for free. Not everyone in our community has the means to discover art, but this map offers a free and accessible way to do so. It’s for everyone to enjoy,” says Garrison. Marin Public Art Map: marincounty.org/depts/ cu/public-art-in-marin-county

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