Iturned 50 this year. For the first two-thirds of my life, I remember almost always being the youngest person in the room. I graduated early, married young, had children young, (by today’s standard) and was always a high achiever—whatever that used to mean.
As a woman whose formative years were in the 1980s and 90s, I was taught that I could do or be anything I wanted. And that I could give my children everything they could possibly need while achieving those dreams. And that I could keep the house shiny and clean and cook wonderful meals every day. After all, our mothers and grandmothers and great grandmothers had marched and fought and earned equal rights for women. And yet…
Though in 2024, Caucasian women probably had the most gender equality in US history, all things have never been equal. While women can now manage their own finances and have their own credit—only since the 1970s(!)—and now have the freedom to choose to hyphenate or keep their surname in marriage (or to never marry at all), we still bear the physical weight of childbirth and all that comes with it. According to research expressed in Gemma Hartley’s Fed Up: Emotional Labor, Women and the Way Forward (2018), the majority of women also still bear the mental load of their households, married or not.
And at work, women still make between 84–92% of what men make for the same job, according to the Pew Research Center (2022) and the US Census (2021). In the food industry however, the word from the US Bureau of Labor Statistics in 2023 is that women chefs and food preps who work full-time make only 81 cents to every dollar that men make in the same jobs.
Perhaps because this disparity still exists, women have to work harder, produce more, manage more, all while balancing firmness with kindness, structure with levity and by-the-way-let’s-not-forget-aboutself-care. Women are tired, y’all! But women are also resilient, innovative, courageous, adaptive, intuitive and inspiring.
March is Women’s History Month. In this time set aside to celebrate the achievements of women in past and modern society, it felt like a perfect moment to focus an entire season on women in food. In Ventura County, we have many inspirational women who have made food their careers. While we couldn’t begin to scratch the surface on this subject in one issue of the magazine, still, we made an effort. On pages 8 and 10, we highlight six creative businesswomen; our spring table on page 22 is made up of mostly women-owned businesses; on page 41 we meet herbalist Emilee Dziuk-Barnett, who helps us identify native medicinal plants to grow this year; Lorenzo Nicola of Ojai Rotie talks about how his grandmother still influences his career (page 33); and on page 28 we have a story about a female farmer’s journey from conventional citrus to organic herbs.
I may no longer be the youngest person in the room, but as they say, age brings experience and understanding. What I know now is that my house will never be perfect; my meals will almost always be on the fly; I still have to make decisions to balance work and motherhood even with adult children. And, women deserve to be celebrated.
Cheers to women,
WE DELIVER!
Ojai & Ventura County
publisher & editor
Tami Chu
copy editor
Doug Adrianson design
Cheryl Angelina Koehler contributors Christina Berke
Erika Bolden • Tami Chu
Emilee Dziuk-Barnett
Robin Goldstein • Anne Kallas Lorenzo Nicola
Jennifer Richardson photographers
Eden Chu • Tami Chu
Mariah Green
Stephanie Helguera illustrator
Ramiah Chu sales
Mary DiCesare mary@edibleventuracounty.com
subscriptions
EdibleVenturaCounty.com info@edibleventuracounty.com contact us
Edible Ojai & Ventura County 2470 Stearns St. #142 Simi Valley, CA 93063 805-622-9355 info@edibleventuracounty.com
Subscribe at EdibleVenturaCounty.com to have copies delivered right to your door. Check out our website, subscribe to our newsletter and follow us on social media @EdibleVenturaCounty for up-to-date events, recipes and news from the food and drink community of Ventura County.
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
Learn more on our website
ART, LIFE AND FOOD
Little Lion Pounces into Ventura
BY ANNE KALLAS | PHOTOS BY LYNDSAY RAY
As the world wobbles on its axis, comfort food— especially warm, cozy breakfast dishes—can seem particularly enticing.
Jade Copeland, owner of The Little Lion in Ventura, has found that the combination of healthy and indulgent foods has hit a responsive chord.
“I have a background in holistic nutrition. I was trying to find a middle ground between indulgence and health. I try to keep it light, but still fun and indulgent. … You want to feel good,” says Jade, who adds that the menu is made using seed-free oils and all water used is filtered through reverse osmosis. “I’m very passionate about health. I would only put my name on something I believe in.”
Creating a space that would appeal to her tastes, which she has broadened to include her entire age group, was also a priority. “Where would I want to go to lunch? What do I want to see?” she says. “I think I’ve hit the mark.”
Since opening in August 2024, business has been good. “The reception has been overwhelmingly positive,” says Jade. “This was just a project from my heart and soul. I didn’t know how people were going to receive that and whether that translated. But to receive so much positivity from the community in such a short period of time, I get emotional. I couldn’t have asked for a better outcome.”
Although she’s only 33, Jade has been working in the restaurant business for almost 18 years. Her mother, Jan Schuster, is the owner of the Ventura steak houses Prime Italian Steakhouse and Casa Bella, and special events space White House Beach Club.
“My mom was a single mother who raised me herself. She opened her first restaurant when I was 15. She had never done it before. I worked there in high school as a hostess and ended up being the general manager. I was doing operations with her. I decided to go off on my own when I was 30. I had a vision for The Little Lion that was very specific,” says Jade, adding that the name comes from her mother’s astrological sign. “My mom is a Leo, so I’m the little Leo—or the little lion,” she says.
Mom Jan says Jade had no rom-com fantasies about the effort that goes into running a restaurant. “[Jade] didn’t think running a restaurant is going to be a party. It’s a huge commitment. It takes a lot of work,” says Jan. “It’s more than ‘building it and they will come.’ You’ve got to do whatever it takes.”
While many restaurants struggle to find staff, Jade says this hasn’t been an issue for her. “To be an effective leader you have to learn where to adapt and meet people where they are. The restaurant industry can be really toxic. It’s something that I have been resistant to. I’m hell bent on making work a positive environment. I try to be a calm, strong presence. If you lead that way your team will be that way.”
Getting the restaurant up and running was stressful, but Jade got invaluable guidance and help from her boyfriend, Steven Fragiacomo, owner of Beachside Custom Builder. “[Steven] built my entire restaurant from demo to upholstery,” she says. “We met randomly. I had no idea what he did for a living.” Of the restaurant design she says, “I wanted to combine life and art at The Little Lion.”
The Little Lion not only offers breakfast/brunch/lunch daily, along with wine and beers on tap, but they have monthly dinners with special menus and wines for a limited number of people by reservation only.
The Little Lion
Open daily 8am–3pm weekdays and 8am–4pm weekends 5952 Telegraph Rd. Ventura. 805-620-0804 | @littlelionventura
Anne Kallas is a prolific freelance writer focusing on Ventura County. A fan of local, seasonal produce, she is the farmers’ market segment contributor for the LIVE 805 show on KVTA 1590AM. She lives in Ventura and is a former columnist, writer and copy editor for the Ventura County Star
UNWAVERING
A glimpse of Ventura County’s women in business
BY TAMI CHU
courtesy
Photos
of Robin Goldstein
March is Women’s History Month in the U.S., celebrating not just women in history but also women who are making a difference in contemporary society. At a time when the shift in our nation is marked, and when the future for women in business appears to have less national support than in the past few decades, it feels appropriate to shine a spotlight on local female entrepreneurs.
In Ventura County we are fortunate to have a plethora of outstanding and extraordinary women in food and agriculture (and related) businesses. Here we have gathered a panel of five of these to share a glimpse of the passion and community created where women thrive.
Robin Goldstein
Private chef, food stylist, cookbook author and private chef coach with “Secrets of a Private Chef”
Private chef Robin Goldstein is no stranger to the pages of Edible Ojai & Ventura County. Her recipes keep us tasting new combinations of flavors and richly add to our regular repertoire each quarter. Well known for her farm-to-table approach to food, she is an expert at creating memorable menus that cater to a wide variety of dietary needs and executing them in diverse kitchens.
After four decades of experience in the food industry, she is shifting her extraordinary talents toward individual coaching for aspiring chefs. “I’ve dedicated significant time and resources to create a four-part program that develops business skills for my clients. My program collaboratively guides participants through the initial phases of starting a business, offering practical skills, key business strategies and valuable insider knowledge that can help them thrive in the competitive culinary landscape,” she says. “I am committed to providing high-quality coaching services, and I believe it translates into real value for my clients.”
In a field where only about 25% of chefs in the U.S. are women, what Robin is offering has potential to be quite empowering. While she is not limiting her offerings only to women, she acknowledges that her business and program both “reflect the growing prominence and representation of women in this industry, showcasing our perspectives and innovative approaches within the culinary field.”
Bianca Rose Martinez
Chef and new owner of Harvest Cafe in Ventura and owner of Compassionate Eating in Ojai
Artist, chef and mother of two boys, Bianca Rose Martinez, 43, purchased Harvest Cafe from founders Robert and Ulrika Glover in June 2024. No stranger to the food industry, Bianca started her business in 2009 doing public speaking events using her paintings “to
illustrate the impact our food choices had on the planet, on animals and our own health, that they are all interconnected.” That eventually evolved into plant-based farm-to-table catering and private chef work for the yoga and healing community in Ojai. Owning a restaurant might seem like a natural progression but it hasn’t been easy. “I feel like I have grown exponentially as a person these past six months,” she says. “It’s been intense, with a steep learning curve, but I am getting the hang of all the moving parts.”
Bianca’s mission has always been to educate, inspire and empower. “I want people to know they have the power to make positive change, what we put on our plates makes a difference, we vote with our forks, with our lifestyle choices,” she says. For her, Harvest is an avenue to fill this mission. “Harvest is a place for people to gather, share ideas, enjoy beautiful nourishing food and it provides a canvas for creativity,” she says. In fact, it has been part of her own healing journey. “Many years ago, I was a teen runaway roaming the streets in this same area and now I am a business owner in the Working Artists Ventura building,” she says. “It’s a full-circle dream come true.”
Opposite: Robin Goldstein, author, food stylist and private chef, has recently added “private chef coach” to her extensive resume with a carefully developed course that “aims to transform aspiring chefs into successful business owners, ready to thrive in the competitive culinary landscape.”
Bianca Rose Martinez, compassionate chef and new owner of Harvest Cafe in Ventura, says that she has been inspired by women entrepreneurs throughout her whole 20 year career.
Photo Courtesy of Bianca
Rose Martinez
Cindy Pressman
Co-founder and head of brand of atōst (local California aperitif)
Mother, wife, partner and second-generation Mexican American, Cindy Pressman grew up in a family that cherished gathering around the table, sharing flavors and celebrating life through food and drink. It was this upbringing that fed her passion to create a product that could be an avenue for bringing people together to make memories in community. “[My husband, Kyle, and I] started atōst in 2020 with a vision to create something that felt different—something that could sit between wine and spirits on the shelf and offer a unique sipping experience,” she says.
She also wanted to find a way to weave her heritage into their product. “My grandparents, who grew up in Guadalajara, farmed agave—so the connection to spirits and the craftsmanship behind them is something that runs in my blood,” she says.
When her grandparents immigrated to Santa Paula, they worked citrus in Limoneira orchards. Cindy and Kyle used these very orchards as well as other local flavor sources to develop something that tasted like home, but also had a touch of Europe. “I was inspired by the aperitif culture from Europe, where lower-ABV, flavor-forward spirits are sipped over long conversations and shared meals,” she says. “But rather than replicating a traditional European aperitif, I wanted to create something that felt truly Californian—modern, vibrant and reflective of the land.”
Even further, Cindy says, “I’m working on positioning atōst within Mexican-inspired bars and restaurants, crafting drinks like the Sunset Margarita with tequila, La Chuparosa with mezcal and the A&M shot (atōst & mezcal). These drinks bring a fresh take on classic pairings that honor both California’s and Mexico’s rich drinking cultures.”
Tawney Noriega
Founder, Ventura County Business Women (VCBW)
Tawney Noriega may not be in the food business but she spends a lot of her time fostering a community that includes many other women who are. In 2018 Tawney launched a marketing company and created the VCBW platform to market her own business. “What began as a networking tool evolved into a thriving community. By 2022, VCBW had become my full-time focus and business,” she says.
It started as a simple Facebook group, but clearly resonated with local women in business. “I wanted something more than just another business-focused networking group. I wanted a space where I could be a badass at what I do—helping humans build solid business foundations, grow and scale—while also integrating mind-set and inner work into the process,” she says.
VCBW was always meant to be a space for women to thrive, both personally and professionally. “The mission behind [it] is rooted in the belief that when women honor who they are and align their businesses with their core desires and values, they unlock their full potential,” she says. “It’s a reflection of my own journey— overcoming hardships and still standing for what is possible.”
Tawney’s passion for giving women permission to honor their individual journeys, recognize their power and take action with self-alignment has led to in-person meetings, a website of resources and women-led business panels and guided conversations. She has a vision for more collaborations and partnerships with Ventura County businesses that provide resources to local women, including a community space for gathering.
Cindy Pressman, co-owner of atōst, says, “It’s incredibly rewarding to pave the way for other women—showing that it’s possible to balance creativity, leadership and ambition in this industry.”
Tawney Noriega, founder of Ventura County Business Women, says that hearing women’s stories “is a powerful reminder that, no matter how difficult things get, we are capable of rising above and creating a life and business that reflect our deepest aspirations.”
Photo Courtesy of atost
Photo by Briana Diamond
Kristen Dressler Wilson and Chelcea Dressler-Crowley
Co-owners, Messermeister
In 2004, shortly after the loss of their father, sisters Kristen and Chelcea stepped in to help their mother run Messermeister, the Ojai-based knife company their parents started in 1981. In 2010, when the sisters took over leadership roles in the incorporated business, it became the first 100% women-owned knife company in the world.
Of the name Messermeister, a German phrase meaning knife master, Kristen says, “Our heritage is rooted in German knife-making, as our father was German, and we originally designed and produced our knives exclusively in Germany.” Now, the carefully designed knives are crafted in multiple regions around the world, each based on the unique strengths and capabilities of the factories there.
Kristen and Chelcea share a passion for sustainability, purpose-driven design and social responsibility—characteristics they strive to reflect in their business. “We’re redefining eco-conscious craftsmanship by repurposing wood shavings from furniture projects to create knife handles. Additionally, we are the first and only company to produce knife bags made from upcycled water bottles—diverting over 500,000 bottles from landfills to date,” says Kristen.
Photo by Brie Willy
Kristen Dressler Wilson (left) and her sister Chelcea Dressler-Crowley, co-owners of Messermeister in Ojai, tell us that being business owners in Ventura County has been incredibly rewarding. “It allows us to stay deeply connected to a community that celebrates creativity and innovation,” Kristen says.
They have also created a special “Forge” knife series—which designs custom blades in collaboration with chefs—meant to give to charities and support meaningful causes. “We donate up to 20% of proceeds to the chef’s charity of choice, and in 2025 alone we gave back over $70,000 to charitable causes. For a small, family-owned business, this is a milestone we’re incredibly proud of,” says Kristen.
Join us Sunday, June 1, 2025, at Cal State University Channel Islands for the 32nd Annual Angels Wine, Food & Brew Festival! Your all-inclusive ticket unlocks unlimited tastings from the region’s top wineries, breweries, restaurants and caterers, plus live entertainment all day. Every ticket supports Casa Pacifica’s vital mental health programs for children and families. Taste the difference you can make!
MICROGREENS add the flavor of spring
BY ROBIN GOLDSTEIN
Microgreens offer a burst of flavor and vibrant color to any dish. These nutrient-packed greens are incredibly versatile additions to your meals, and their subtle nuances vary in taste depending on the variety. Consider incorporating them into both hot and cold dishes for an extra layer of texture and taste. Enjoy the fresh flavors of microgreens on their own as a healthy snack.
Microgreens can elevate a simple salad, add a nutritional boost to a smoothie, or make an eye-catching garnish that adds a flavorful touch. Microgreens can take sandwiches to a higher level of deliciousness, providing a delightful crunch that makes them good to use instead of, or in addition to, lettuce. These yummy greens make a great side and go with anything.
UPSCALED TOASTS
A variety of microgreens can give avocado or creamy toasts an immediately elevated look and flavor while enhancing the nutrient content of the simple snacks. The versatility of these ingredients lends to creativity and innovation. Try a new combination of toppings with the pesto on the next page and maybe a new favorite will emerge.
Each recipe serves 1–2
Avocado Toast
1 avocado, peeled and mashed
1–2 slices favorite local bread, toasted Pinch sea salt
Optional: ½ fresh heirloom tomato, sliced
Optional: 1–2 teaspoons arugula pesto (recipe on page 18)
Balsamic glaze (balsamic vinegar that has been reduced to thicken)
2–3 tablespoons your choice microgreens
Spread avocado onto toast slices liberally. Sprinkle with salt. Layer on tomatoes, add dollops of pesto evenly on top of tomatoes (if using), then drizzle on the balsamic. Top with microgreens and another pinch of salt if desired. Serve immediately.
Creamy Toast
2–4 ounces goat cheese
1–2 slices favorite local rustic bread, toasted Pinch sea salt
Toasted pumpkin seeds
Sunflower sprouts
Olive oil
Spread goat cheese onto toast. Sprinkle with salt. Add pumpkin seeds evenly, top with sunflower sprouts, then drizzle with olive oil. Serve immediately.
WHERE TO FIND MICROGREENS
AZ Ranch
Available at Midtown Ventura Farmers’ Market (Wed); Thousand Oaks Farmers’ Market (Thurs); Downtown Ventura Farmers’ Market (Sat) | AZ-Ranch.com
Channel Islands Microgreens
Available at Midtown Ventura Farmers’ Market (Wed); Ojai Community Farmers’ Market (Thur); Downtown Ventura Farmers’ Market (Sat) ChannelIslandsMicrogreens.com
Plate Linguistics
Available for chefs and restaurants | info@platelinguistics.com | 617-666-8486
Ojai Microgreens
Available at Camarillo Farmers’ Market (Sat) | OjaiMicrogreens.com
One Acre Farm
Available at Lassen’s in Thousand Oaks and Ventura | Oneacreblues@gmail.com
Yossi’s Farm
Available for chefs and restaurants and at the Thousand Oaks Farmers’ Market (Thur) and Westlake Farmers’ Market (Sun) | yossisfarm.com | 818-914-4464
SPRING ARUGULA MICROGREEN PESTO (VEGAN)
Pesto can be made with a great variety of greens including even microgreens! I like adding arugula for its peppery bite. This incredibly versatile pesto is perfect for tossing with pasta or as a sauce for roasted vegetables. It also works well on avocado toast or as a simple dressing for fresh heirloom tomatoes.
Makes about 1 cup
2 cups arugula microgreens
1 cup fresh basil or micro basil
3 tablespoons toasted nuts (pine nuts, almonds or walnuts)
2–3 cloves garlic peeled
½ teaspoon sea salt
2 tablespoons nutritional yeast
¼–½ cup extra virgin olive oil or avocado oil
Combine all the ingredients and blend in a food processor (or, my favorite tool, an immersion blender, which allows you to blend all the ingredients in the same container you’ll store it in.) Store in a pint-size mason jar. This keeps for up to a week in the refrigerator, or can also be frozen in ice cube trays. Use it within six months.
VENTURA SHOWROOM REMODEL
MICROGREEN SALAD
Microgreens are incredibly versatile, so it’s easy to try your own creative combinations. Let us know how your salad turns out.
Serves 1–2
About ½ inch fresh ginger, peeled and grated
Zest of 1 lemon
¼ cup extra virgin olive oil
Salt and pepper (about ¼ teaspoon each, or more to taste)
In a small bowl or pint-sized jar, add ginger, lemon zest, olive oil and salt and pepper and mix well. In a larger bowl, add cabbage, onion and microgreens. Pour dressing over the mix and lightly toss. Serve immediately.
Microgreens featured on these pages courtesy of Yossi’s Farm.
UPGRADED BEET SALAD
A simple beet salad gets an upgrade with bright and beautiful microgreens.
Serves 2–3
1–3 beets, sliced and roasted (we used Chioggia beets)
1–2 cups broccoli microgreens
Salt and pepper (a pinch or two, or about ¼ teaspoon each)
Juice of ½ lemon
Add all ingredients to a bowl and toss lightly. Serve immediately.
Robin Goldstein’s cooking career has been centered in California, where she has been preparing foods for 30+ years. She brings to the table a deep-felt art of balancing flavors while interacting with her private clients in their homes. She shares her delicious recipes through her popular cookbooks, perfectly paired for those who seek savory Mediterranean-inspired flavors. PrivateChefRobin.com
Deeply RooteD is your go-to destination for everything that brings nature and beauty into your home. They offer a curated selection of stunning houseplants, paired with all the essentials to help them thrive. Beyond plants, you’ll find a range of thoughtful gifts, from luxurious home fragrance collections to handmade ceramics, plus unique tabletop goods for elevated entertaining. It is more than just a shop—they host regular classes and events to foster a vibrant community of plant lovers and creatives. Whether you’re looking to brighten your space, learn something new, or connect with others, Deeply Rooted is here to inspire, nurture, and enhance your home and your life.
1. Bliss stReet BakeD GooDs | Women-oWneD Date and Orange Challah, Savory Zaatar Croissants, and Apple Coconut Raisin Buns Available at Camarillo Farmers’ Market and online @BlissStreetBakedGoods | BlissStreetBakery.com
2. latituDes GalleRy | Women-oWneD Photo “Butterfly Gathering” available in multiple sizes and mediums. 401 E. Main St., Ventura @LatitudesPhoto | LatitudesGallery.com
3. loRi’s lemonaDe | Women-oWneD Wild Strawberry Lemonade and Lavender Lemonade Available at most stores @LorisOriginalLemonade LorisOriginalLemonade.com
4. puRely spRouteD | Women-oWneD Super Snacks: Sweet and Salty, Orange Ginger and Apple Cinnamon Available in stores @PurelySprouted | PurelySprouted.com
5. sunoven Gluten FRee BakinG Co. | Women-oWneD Gluten Free Sourdough, Gluten Free Cinnamon Rolls and Gluten Free Donuts 11420 N. Ventura Ave., Suite 107, Ventura @SunOvenGlutenFree | SunOvenGF.com
6. anna’s CiDeR/DoCtoRs oRDeRs Wine WiFe-HusBanD oWneD Doctors Orders Piquette, Jungle Tea sparkling hard tea, Ciders Citrus and Rose 801 E. Main St., Santa Paula @AnnasCider | AnnasCider.com
7. RaGamuFFin CoFFee RoasteRs WiFe-HusBanD oWneD Better Day Espresso and Moorbleu Barrel Blend specialty roast 111 N. Reino Rd., Newbury Park 550 Collection Blvd. Ste. 130, Oxnard @RagamuffinRoast | RagamuffinRoasters.com
8. FlyinG H Wines | Family-oWneD 2022 Monterey AVA, Rancho Legado Vineyard Sauvignon Blanc Available online and in local wine shops @HobsonFamilyFarms | FlyingHWine.com –sponsored content–
Photo by Stephanie Helguera | Styling by Patrick M. Howard
HARD CIDER TRAIL
How Do You Like Them Apples?
Throughout Ventura County a band of producers make and sell hard apple cider. While the ciders vary widely, these small and family-owned businesses are unanimous in their dedication to making the best cider they can.
They begin with the same simple process: Take juice from apples (or other fruits and vegetables with high fructose), add yeast to convert the fruit sugar to alcohol and carbon dioxide. The final product bears the flavor of the fruit, and may be dry or fruity depending on the residual sugars.
Night Owl Ciderworks
Ventura
Most start with a base of whole fruit juice shipped from the Yakima Valley, a fertile growing region for apples, hops and wine grapes in southern Washington state. Some are still (no bubbles) but most get force-carbonated, and others are co-fermented with complementary fruit juices and purées, blended with wine or dry-hopped like beer.
Beyond apples, producers are fermenting peaches, mangos, even beets in the method of cider. No matter which fruit or techniques are used, this inspiring group of artisans raise a glass to you.
John Pagano launched Night Owl Ciderworks in 2024, securing a space for his tasting room on Main Street in Ventura in time to soft open in December. Pagano started as a hobbyist, picking up medals as he explored the craft and worked with other locals in the industry. “To me, the real magic of cider is how you can create very complex and delicious drinks that start with an apple cider base,” he says.
Family owned and operated, Night Owl Ciderworks utilizes specialty and local fruit. “One question we are constantly asking each other is: ‘Can we make cider with this?’ This is how Avo Cider came to be, and now it is one of our most requested ciders,” says Pagano. “Steeping avocados in apple cider imparts a creamy, velvety feel without making it taste like guacamole.”
Considering the intersection of cider and art, Pagano began fermenting his base apple cider in a musical environment. His Sound Lab Ciders convert fruit sugars to alcohol in the tank where, Pagano says, “We play an album on loop via submersible speakers of my own design throughout the entire process. The notes, rhythm and vibrations change the way the cider finishes, with each piece of music creating its own signature tasting notes and flavors.” At their opening, Night Owl offered Swiftie 6.1% (Taylor Swift, 1989), Run O.W.L. 6.4% (Run-DMC, Greatest Hits), and Deadly 6.1% (Andrew Lloyd Weber, Requiem) for visitors to compare.
Serving from the bar, John’s son Elvis Pagano acknowledges it’s a point of entry for some consumers. “There’s people who appreciate all of the fun behind it, and then there’s people who go, ‘Oh, that Taylor Swift one, I’ve gotta have that one!’” says Pagano.
Visit Night Owl’s Ventura location and try a glass, pint or flight of three. Packaged options come in bottles and cans and outside food is welcome and encouraged.
Balcom Canyon Cider
Ventura
Food Pairings:
Blood Orange Margarita cider with the Tacos Salseados from Cuernavaca Taqueria
BlackBerry Mojito Cider with the beef curry noodle bowl from VC Events
Dessert ciders such as Salted Caramel Apple or Maple Brown Sugar, currently pouring Peanut Butter Cider that pairs nicely with brownies and chocolate chip cookies.
After working with other winemakers in Ventura County, Blake Kininmonth and his cofounder set up to sell their ciders in kegs to bars and restaurants in 2020. In January that year Kininmonth started fermenting his first big batch of cider. In order to preserve the 1,200-gallon batch when shutdowns became ubiquitous, he DIYed a counter-pressure bottle filler and was able to package his cider and deliver it directly to retailers.
Balcom Canyon uses 70% culinary apples and 30% crabapples in their base. Their selections bridge the gap between beer and cider, frequently utilizing ale yeasts and dry-hopping (infusing hops at room temperature after fermentation, resulting in the flavor without the bitterness). Kininmonth plays on more familiar beverages to demonstrate the versatility in his ciders and make them more accessible, labeling them as “Beer Style” or “Cocktail Style.”
A favorite of local athletes as a pseudo recovery drink (whole fruit, gluten-free, no added sugar and all the vitamin, polyphenols and antioxidants of a fresh apple), customers swing by freely. The spring debut of Los Mangos cider made with fresh mango juice, tajin and hot sauce, resonates so well that followers stop by for a taste before carbonation and packaging have even begun. Kininmonth says it should be on draft at Disneyland by early summer.
Kininmonth is experimenting with terroir flavors in cider: “Trees grow in different terroirs with various soil stresses, like wine grapevines. Similar things change the flavors in the apples and other fruit varietals,” Kininmonth says. He laughs, acknowledging that a singlevarietal Granny Smith might not hit with customers the same way as a Pinot Noir. “But,” he says, “I assure you the variety of flavor profiles and food pairings in apple wine is very similar to those in grape wine.”
Stop by the Balcom Canyon Cider production facility in Ventura for a private tasting and four-pack or bottle to go. Now available at Vons in Camarillo, Happy Place Craft Beer, Wine & Spirits and over 500 other locations.
Pier City Cider / Four Brix Winery
Ventura
Down the street, Pier City Cider pours at the Four Brix Winery and tasting room, where owners Karen and Gary Stewart added cider to their winemaking operation in 2019. Karen Stewart notes they have 12 flavors available with a seasonal rotation (caramel apple in winter). Best sellers change seasonally, but year-round include Blackberry, Persimmon Lavender and Sour Apple.
Stewart suggests using the ciders at home in a cocktail: Blackberry cider with a splash of gin and their Moheto cider with rum for a spin on mojitos
Visitors can drink wine or cider and order from the in-house kitchen and on Friday nights listen to live music in the barrel room with the occasional option of local food vendors. Once a month they host Blues & BBQ, a great match with the ciders.
Anna’s Cider / Fermentation House
Santa Paula
In Santa Paula, Dom and Anna O’Reilly founded Anna’s Cider in 2017, opening their tasting room in August 2020. Almost five years later, they have expanded their offerings and reach, “Our overarching company, Fermentation House, is a lifestyle beverage company focused on crafting elevated and clean beverages that are crushable and affordable. We make natural wine, hard cider and hard tea,” says Anna. Her business partner and husband, CEO Dom O’Reilly, worked in prestigious wineries before setting out on his own. The O’Reillys wanted to maintain the sophistication of the wine business with a more accessible beverage.
Anna thinks cider’s place in the adult beverage world is unique, “It’s light, low-alcohol, bubbly, and easy to drink like a beer/seltzer/kombucha, etc.” She adds that cider can offer more complexity than ready-todrink cocktails but more approachability than wine, all within a lower price point.
Anna’s Cider is available in flights, glasses and pitchers at the tasting room on Main Street in Santa Paula. Grab cans to go on-site or from one of their retail partners.
Camarillo Cider Co. / Back Patio Cellars
Camarillo
The story of Camarillo Cider begins with its sister winery, Back Patio Cellars. Wine and Cidermaker Frank Hules and his wife, Jennifer, opened their tasting room in 2015 with the simple goal of making quality wines to enjoy with friends. When it became too hot during the summer for sipping big bold reds in the barrel-stacked walls of the business park unit, Hules sought out a drink he could serve cold and carbonated to wine club members and visitors. Camarillo Cider Co. was born in 2020.
“I’m just trying to make what I like to drink and I happened to find some people who also like it,” says Hules. He prefers his ciders very dry. “Most people are drinking pints. When they leave here, I don’t want them to be on a sugar high,” he says.
An engineer by day, Hules has experimented with 32 flavors since opening, but blood orange cider is the most popular choice. Try the boysenberry and passion fruit or—Hules’s favorite—hopped apricot cider.
Ciders are available in flights, by the glass, and in bottles to go.
Friendly Noise
Moorpark
Best friends Peter Clausen and Andrew Sylvia opened their public tasting room for Friendly Noise in Moorpark last October after four years in business. Their casual tasting room offers wine, cider and piquette (a low-alcohol hybrid of sparkling wine and fruit).
Friendly Noise uses heirloom cider apples grown in California. Sourcing from Sonoma and Ventura growers (coming in late 2025), they press fruit in house or pay their farmers to do so. They make all wines and ciders using yeast present on the fruit (the dusty white layer on the exterior of these fruits). “We think it’s a really critical piece of the concept of terroir,” says Clausen.
He concedes that growing apples and making cider yields low profits, so passion motivates those who work in the industry. “Cider is one of the best American-heritage products left out there, and we love it,” says Clausen. “It’s a truly agricultural product like wine but is quaffable like beer.”
Find these special ciders at the Friendly Noise tasting room on Friday–Sunday, or purchase online or locally at Fluid State and Buddy’s Wine Bar in Ventura and M on High down the street in Moorpark.
Giessinger Winery
Fillmore + Westlake Village
“Whatever the apple gives me, I’m gonna keep it in the cider,” says Edouard Giessinger. He began making wine in Fillmore in 1996, and opened his Westlake Village winery and cidery in 2008. With a PhD in physics, he teaches at UCSB and is quick to speak technically about the cidermaking process.
“Balance is the very key between forced carbonation, cider fruitiness, the alcohol content and how you do it is important from the start,” he says. Giessinger uses his Westlake Village facility as a lab, in addition to a tasting room and event space.
Sourcing pressed juice from Yakima Valley, Giessinger works to get the combination right and is quick to highlight the health benefits of the ciders he is making. Additives and chemical processes contribute to American’s poor health, he says. That’s one reason he became interested in fermenting beet juice: because of the natural properties in the root vegetable that improve digestive and vascular health. Owing to the potential for spills and stains, his beet cider is not carbonated, and also comes in peach and apple.
Members at Giessinger Winery receive news about releases and events, including frequent salsa nights at the Westlake location. Tastings and glasses are available in both the Westlake and Fillmore locations, or in bottles to go.
Erika Bolden is a freelance writer based in Southern California. She has written for the Los Angeles Times, L.A. Weekly and All About Beer Magazine She can be found planting her front yard with California natives or toting a cold one through the backcountry. @erikabolden
CULTIVATING CONNECTION From Conventional Farming to Organic Herbs at Warwar Family Farms
BY JENNIFER RICHARDSON | PHOTOS BY TAMI AND EDEN CHU
On the afternoon I speak with Shannon Warwar, it’s too windy to sit outside by her lavender field, which is nonetheless a fragrant testament to how far her family’s Moorpark farm has evolved since she and her husband, Greg, bought the 23-acre property in 1999. While most of Warwar Family Farm’s acreage is orchard dedicated to lemons, avocados and mandarins, it’s Shannon’s more recent venture into herbs, spices and botanical products that has allowed her to forge deeper connections with her community and the land itself.
The transformation began four years ago when a visiting friend from North Carolina posed a simple question: Why not make some money from the herbs growing in Shannon’s kitchen garden? That suggestion sparked what would become a thriving side business at the Ojai Community Farmers’ Market, where Shannon now offers an expanding array of dried herbs, custom spice blends, teas and botanical products.
She started by growing the basics—chamomile, mint, parsley, dill, five varieties of thyme, several varieties of oregano, marjoram, basil—which she dried and packaged in distinctive jars with handwritten labels. Those labels are a touch that has become one
of her signature selling points. “People are always saying ‘Oh my gosh, your jars are so cute,’” she says. “That attracts people to come in, but then they see what we’re doing.”
And what Shannon is doing is helping people appreciate how easy it is to support local farming by buying most everything at the farmers’ market or from local farms. “You don’t have to go to the grocery store and buy a jar of McCormick spice,” she says. While deeply appreciative of her customers, Shannon hopes to inspire people to treat farmers’ markets less as a novelty and more as a consistent way of shopping.
Her own business has grown organically, driven by customer requests. “I began by only selling single spices and teas and tea blends,” she says. But when shoppers asked about Italian seasoning blends, Shannon realized she already grew all the necessary ingredients. She began developing and testing recipes, expanding her product line based on community feedback.
What started as hobby business on the edges of Warwar Farm’s acres of citrus orchards in the hills above Moorpark, has become a community connection for Shannon Warwar (pictured) and her family.
Her lavender field, originally planted to provide year-round forage for her honeybees, has become another source of botanical inspiration. Shannon has branched out into creating products like lip balms, soaps and candles using elements from the farm—not just lavender but also lemon zest for citrus-scented candles, mint for teas and beeswax from her hives. The lip balms featuring farm-grown fragrances like mandarin, lemon, lavender and rose are especially popular.
Perhaps the most significant evolution at the Warwar farm has been the transition to organic practices, a three-year journey that reached completion in October 2024 and is now awaiting certification. The decision stemmed from what Shannon describes as a mounting sense of cognitive dissonance: “We felt like such hypocrites because we would buy organic food at the grocery store or at the farmers’ market, but we were spraying our food to sell,” she says.
The catalyst for change came through Shannon’s beekeeping experience. After repeatedly receiving notifications about pesticide spraying in the area and simultaneously losing healthy hives, she and her husband decided it was time for a fundamental change in their farming practices.
The transition hasn’t been easy. Without conventional pesticides, managing weeds and pests requires significantly more time and labor. However, the rewards have been profound. During their first organic spring, the farm experienced what Shannon calls an “epidemic of ladybugs”—a welcome sign of returning biodiversity. “We realized, ‘Oh my goodness, they have food to eat now.’ We’d been spraying, so the ladybugs had nothing to eat before. Little by little, we started seeing so many beneficial insects and bumblebees that we hadn’t seen in years.”
Midway through our interview, Shannon explains that the Arabic word warwar means “songbird” (Shannon’s husband’s family is from Nazareth). Like its namesake, the farm has become a symbol of natural harmony as it has transitioned to organic. Where once there were rows of “clean dirt” devoid of life, Shannon now delights in finding earthworms with every shovelful of soil. “The earth is healing,” she says. “All of the good bugs and insects are coming back.” She hopes by telling their story she can encourage others. “Try to grow organic if you possibly can. Or at least buy organic at the farmers’ market!”
While the herb business may not be booming by conventional metrics, Shannon remains undaunted in her commitment to providing her community with responsibly grown, high-quality products. She’s found creative ways to reach customers, including setting up a small retail display at Hannick Hair Studio in Thousand Oaks, where owner Anne Hannick offers space to support her. Here and at the Ojai market you can find Shannon’s botanical products as well as produce like Gold Nugget tangerines that, while delicious, are deemed too lumpy by the packinghouses that buy most of the farm’s orchard produce.
“Even though maybe I’m not making a ton of money on this, I really believe in it,” Shannon reflects. “I feel like it’s doing a good thing for the community. In my small world here, I’m offering something that’s responsible and good and something that’s good for us.”
The Ojai Community Farmers’ Market is every Thursday 2–6pm at 414 E. Ojai Ave., Ojai. For online ordering or Farm Day hours, visit WarwarFamilyFarms.com.
Jennifer Richardson is the author of Americashire: A Field Guide to a Marriage, an Indie Reader Discovery Award winner for travel writing. She and her British husband consider themselves lucky to call both Ventura and a village in the English Cotswolds home. To learn more, visit JenniferRichardson.net.
MY GRANDMOTHER’S HANDS
BY LORENZO NICOLA
Igrew up in a family of six in the Los Feliz/Silverlake area of Los Angeles, where my father and his twin brother owned and operated Nicola Twins Market on Sunset Boulevard. The jovial twins, Lester (Les) and Mike Nicola, ran that market for 45 years where they were well loved by the community and made a lasting impression. They specialized in high-quality meats but also offered a full range of produce and groceries, excelled as caterers and, above all, were two truly remarkable personalities. Both my father’s and my uncle’s families worked at the market, but I’m the only one who chose to stay in the food business.
Through my family, I inherited this deep connection to food—the way I touch, smell and understand it and the profound joy I find in serving others. As I explore my spiritual side and the memories of my childhood, I acknowledge that my family is me and even though some are not here today, they are still present for and enjoying this crazy ride.
Nobody ever walked into the market without having a slice of something delicious handed to them the moment they arrived. This is where I learned many aspects of the food business—butchering, catering, handling produce, buying, customer care—and the joy of seeing happy faces as people tasted our offerings. As the son of a butcher I developed a keen sense for selecting and handling fresh ingredients: to touch, smell and display them with care, while ensuring every customer felt accommodated. Every piece of meat was cut to order on an oversized butcher block, then wrapped and presented. When young children would come to the market with their parents, they were ushered into the back walk-in, where they’d roll up their
sleeves and reach into the wooden barrel to pull out a souvenir pickle from the icy brine. Everybody worked late on Friday nights while we prepared for the upcoming weekend. That is when the most amazing meals were created, all laid out on the butcher block—the very same butcher block that now resides in the Winebox at Ojai Rôtie. My father always made lamb, while Uncle Mike always had something with corn. Everything was on the table—from raw lamb liver with onions to bread—sometimes neighbors Tiger and Bill might stop by with Bill’s famous fried chicken.
It was amazing and fun and many personalities would stop by to visit and eat. Walter Mason, the porter, would scurry around with his broom, a cigar hanging from his mouth. Sarkis, our cousin who came from Lebanon, became part of our crew. He was an important diplomat and always in a proper suit but loved hanging at the market and being with the twins. Uncle Charlie and his son Joe in produce, cousin Mabel sleeping at the cash register, and all of us kids putting bottles away and helping folks. To say that this was a cast of characters was an understatement. Besides the immediate family, most of the employees were over 70 or under 13, and included cousins, uncles and aunts. But what truly defined the experience was exceptional food, a welcoming atmosphere, warm service and, of course, the twins.
SITTO’S HANDS
l loved the market and learned a great deal from my father’s teachings, but it was his mother, Sitto—Lebanese for grandmother—who instilled in me the passion and deep love for preparing food and entertaining
Lorenzo Nicola tells of how he remembers his sitto (grandmother) Nebeha loving to dance. But it is her hands that he can still feel holding his.
guests. As a young boy, my siblings and I spent glorious time with Sitto Nabeha, roaming her grand craftsman house in Los Feliz. There were many rooms and places to hide and always lots of great food cooking. She baked bread from her tiny basement where folks would come to visit and enjoy her, all vying for a taste of her lovely bread and Lebanese dishes.
I remember when my best friends—Bob and Bob—and I would hear the school bell, signaling we were free. We would run down the block to Sitto’s house where we’d sit on her basement steps and enjoy her warm bread, delicious food and the sound of her laugh. We were just seven or so years old, but it is a forever memory. I can still taste the bread and feel the flour dusting my hands.
Sitto Nabeha wasn’t just the caterer for large Lebanese celebrations and events—she was also a baker and chef for the community, preparing Holy Bread for Sunday services. She was so sweet and beautiful, welcoming us with open arms and always ready to dance.
I’ll never forget how she propped me up on a chair in her kitchen. She bent over the sink, washing my hands with warm water and Ivory soap. I can still feel her touch, so soft and deliberate, as if she was passing her passion for preparing and serving food directly to me. It’s a feeling I carry with me to this day, with all my heart.
Sitto had interests far beyond the kitchen. She was truly larger than life, and her passions knew no bounds. Somehow, she discovered Shakespeare and began performing his plays in Arabic. I have photos of her dressed in full Shakespearean costumes—always with her signature flair.
She loved taking my brothers and me to the ocean in her white Dodge, where she would rub salt water into our skin as if she were passing on the essence of the sea. Everything she did was infused with passion, style and love. She deeply cherished her family, entertaining, food and laughter—it was the heart of who she was.
FOR THE LOVE OF PICNICS
All my grandparents, on both sides, were immigrants from Lebanon. They arrived at Ellis Island around 1915, seeking a new life. My father’s family homesteaded in North Dakota, while my mother’s family settled in West Virginia. After World War II, both families moved west. My father, who fought in Europe, and my mother’s family—grieving the loss of their eldest son in the Battle of the Bulge—all eventually made their way to Los Angeles.
Top: The author, Lorenzo Nicola, (pictured as a child) says food is a large part of his family’s legacy.
Bottom: Early ads for Lorenzo’s first restaurant in LA.
good friends. good coffee. good life.
VISIT US IN NEWBURY PARK & OXNARD
The Lebanese community in Los Angeles was very close-knit, and it was at one of Sitto Nabeha’s famous parties that my mother, Leerese, met my father, Lester. Of course, Nabeha brought them together—it’s only fitting.
Though my parents had never been to Lebanon, my brother Allan and I had the incredible opportunity to visit Zahle, the small town where my father’s first cousins live. To our amazement, we discovered that my mother’s first cousin lived just down the road in the hills. What a small and beautiful world.
Both sides of my family adored picnics, and Friday afternoons were often spent together at Ferndale in Griffith Park or Olive Hill in Barnsdall Park. Everyone brought food, and we’d celebrate anything and everything. With 18 first cousins, we always had a crowd ready to party.
The women and kids usually arrived first, setting everything up, and then, after work, the men would join in. These family gatherings were more than just fun—they were a vital part of learning our culture, traditions and the joy of our incredible food, closeknit family and abundant love.
Six years ago my wife, Kelli, and I moved to beautiful Ojai to open my Lebanese/French picnic concept, Ojai Rôtie. On arrival we fell in love with the amazing farmers’ market and produce just rolling down the hills. We found sweet, lovely friends and a platform to bring my family’s precious dishes and culture to curious/hungry diners.
Though it took years and experiences, in this restaurant, the others I’ve owned and in so many of my culinary adventures over the years, I can now see the touch of my grandmother’s hands.
Passionate chef and successful restaurateur Lorenzo Nicola infuses modern American cuisine with cultural influences inspired by his family’s roots and his travels to over 60 countries. Known for his restaurants, he has also consulted for top resorts, wineries and restaurants like Palmilla Hotel and Four Seasons Singapore. For more information about Ojai Rôtie, visit OjaiRotie.com.
Top: Lorenzo’s father Lester and uncle Mike Nicola, “the twins,” pictured here with their mother, Nebeha Bottom: Lorenzo Nicola, chef/owner of Ojai Rotie pictured here with wife Kelli
Raised With Care®
All natural pork, beef and lamb raised sustainably and humanely by a community of more than 600 independent family farmers and ranchers to produce the highest quality meat.
100% Certified Humane ®
No antibiotics or added hormones—EVER
No crates—EVER
Raised outdoors and in deeply bedded pens
100% vegetarian feeds
FAT AND FEELINGS
In honor of Eating Disorder Awareness Week, February 24–March 2
BY CHRISTINA BERKE
Last year my sister and I went to a live taping of a popular television show. As we shuffled in, waiting in lines and lines and lines and going through security, I wasn’t sure what to expect. Over a decade ago I’d been to a taping of another show that offered a lot of perks in exchange for our time and enthusiastic claps and laughs. I also looked very different. And already I was starting to feel insecure about what I was wearing and how my makeup looked.
We were shown to our seats, two at the end of the third row. What struck me was how little room there was. The chairs, though armless, were small as if designed for a dollhouse. There was no space in between the chairs either.
“Which seat do you prefer?” I asked my sister.
She usually likes to be on the aisle, so that’s what she pointed to. That left me to sit next to a not-so-welcoming stranger. Still, I smiled and said hello. And almost as soon as I sat down I apologized.
“I’m sorry,” I said. I felt my body’s size next to hers and thought, “Sorry for taking up space.” Sorry for my large body, for my legs touching hers, for being in her space. I tensed all of my muscles and held my breath to try to compact myself.
I’ve read Sonya Renee Taylor’s The Body Is Not an Apology and yet…
‘I FELT FAT’
My first thoughts were about my body, and how I felt fat. I felt fat for taking up space, fat for not having any clothes to wear as I got ready to drive out to the studio, fat for spilling over the chair.
The person next to me angled herself away, turning her back to me. Perhaps it was all in my head, but it felt like a clear signal that she was annoyed with me, my body, my presence.
While I did start to spiral into old thinking—about my body, about eating, about exercise—I was faster than I used to be at recognizing it, and faster at re-routing it. Kind of like when you want to buy a white convertible and all of a sudden that’s all you see on the road (known as the reticular activating system). I used this same technique to remember all of the different types of bodies there are in the world. Then I started to look around. There were plenty of bodies that looked like mine all around us. Bodies that birthed children, that ran marathons, that drove grandparents to appointments, that hugged and danced and hiked. And I knew that berating myself would not change anything in that moment. It would only take away from this activity I was doing with my sister.
By seeing someone’s body, we can’t know what it’s like in their heads. The dancers we watched made everything look effortless,
but we can’t know how they are impacted by diet culture, or what lengths they endure to look the way they look. Just as we can’t assume that if someone is in a larger body certain things must be true.
‘FEELING FAT IS NOT A FEELING’
I also remembered something key during my efforts in eating disorder recovery: that feeling fat is not a feeling.
Through a therapist I came to learn about the Feelings Wheel. Developed by Gloria Willcox, it’s a visual tool to help people identify emotions and to cope better. It might sound cheesy, but when I first looked at it, I felt a calming wave. It gave my brain something to do. And recognizing my true feelings placed them where they belonged, and then I could use self-regulating tools to calm down. What’s more—it de-emphasizes my body. My body isn’t the problem. It’s never been, even though I spent years thinking it was (even at my lowest adult weight).
So, while my first thought was that I felt fat, my second thought was, “No, I’m feeling sad. I’m feeling hurt. I’m feeling disappointed.” Then it just becomes a gentle inquiry. “Why am I feeling disappointed? Is it triggering past memories? Is that my emotion, is it true, or am I projecting?”
There are opportunities all around us, inviting us in to take a second look, to inquire a little deeper, and recognize the small wins.
There were countless times in my youth and 20s that I dismissed all the human range of emotions and distilled it down to “fat.” Someone rejected me? I felt fat. I ate too much? I felt fat. I was running late, stuck in traffic? I felt fat. It might seem silly to think of these connections, but for me, I felt everything wrong was the direct result of my body. In response, I’d starve or berate my body for it. Sometimes it manifested in criticizing how other women looked.
A GIFT OF GRACE
The recovery for someone who struggles with eating disorders and body image challenges isn’t a straight line. Sometimes we get triggered and it’s hard to recalibrate. But my hope is that we can continue to allow ourselves and others grace.
In reconnecting with my body, I realized, and continue to realize, that I can feel something emotionally (sad, worried), physically (bloated, full), mentally (stress, fatigue), spiritually (hopeless, disconnected) without it having anything to do about how “well” I was eating or exercising.
After the show was done taping, the crew started popping all of the balloons that fell from the ceiling in their grand finale. My sister wanted one of them before they popped.
“I’m sorry, it looks like they’re all gone.”
We got up to leave. And then one person walked over to my sister, balloon in hand, and gave it to her. I teared up at this gesture of kindness, of consideration, of joy. Instead of focusing on the balloons all around us, I was only focusing on the popped ones being swept into the garbage.
Instead of focusing on how I feel fat, I can choose to focus on all of the things my body does for me automatically. And there are a lot more functions (the heart! the digestion! the blinking!) than are instantly obvious.
There are opportunities all around us, inviting us in to take a second look, to inquire a little deeper, and recognize the small wins.
Christina Berke is a writer and educator from the Conejo Valley. She’s currently working on a novel. Visit ChristinaBerke.com to learn more.
NATURE’S APOTHECARY
Native plants help heal many ills
WORDS AND PHOTOS
BY EMILEE DZIUK-BARNETT
Spring brings a glorious transformation to the hills and gardens in Ventura County. Plants, trees and shrubs that lay dormant in the cooler winter months burst into life with vibrant colors and fragrant flowers.
Many of the county’s native plants, trees and shrubs have been used for centuries as food, medicine and materials by the Chumash people, the area’s original inhabitants. For example, the berries of the manzanita tree can be harvested and prepared as food, and the bark can be woven into floor mats and artistic baskets. Toyon berries can be used to make jams or beverages, while a topical preparation of California Sagebrush can be used to quell joint pain and muscle aches.
Integrating native species and drought-tolerant medicinal plants into your garden is much easier than you might imagine and the rewards are numerous. They require less water, fertilizer and maintenance compared to non-native species. They are naturally resistant to pests and diseases, which reduces the need for intervention.
Here are some of the most beautiful and beneficial native plants that thrive in Ojai and other Ventura County inland areas:
California Mugwort
Artemisia douglasiana is an abundant riverside native that can be used to help sleep issues and anxious conditions. It is sacred to the Chumash people, who use it in rituals and ceremonies and revere it for its protective qualities.
Planting Tips: This fast-growing shrub prefers well-drained soil. Though it is drought-tolerant once established, it prefers wetter landscapes, which is why it is often found near seasonal creeks and rivers. Consider planting California mugwort in a low-lying area where it may have access to more water runoff.
Placement: Full sun or partial shade.
Black Sage
Salvia mellifera is the most abundant sage found in Southern California. It contains a wide variety of essential oils that are calming and soothing to the nervous system. Its tiny light purple flowers burst into life in the early spring as an abundant food source for bees, hummingbirds and other pollinators. Its seeds are edible and its leaves can be used to make teas and poultices for arthritic conditions.
Planting Tips: Black sage is extremely drought-tolerant and will not survive overwatering. It will go dormant in the late summer and often lose many leaves. Prune in the early fall to encourage spring growth.
Placement: Full sun.
California Sagebrush
Artemisia californica is a fragrant shrub often used for its cleansing, calming and soothing properties. The leaves contain powerful essential oils with therapeutic properties. The leaves can be made into a poultice that will help to soothe muscle aches and strains. This plant also carries a nickname inspired by its wonderful fragrance: cowboy cologne.
Planting Tips: California sagebrush prefers well-draining, sandy soil. Amend the area before planting if necessary by adding compost or sand to improve drainage.
Placement: Full sun, this plant needs at least 6–8 hours of direct sunlight each day to thrive.
Ventura County’s climate is suitable for growing a variety of drought-tolerant herbs including easy-to-grow and readily available traditional medicinal plants like yarrow, lavender, and aloe vera.
Yarrow
Achillea millefolium is a hardy perennial that’s easy to grow in poor soil conditions and needs minimal watering once established. It produces small clusters of flowers that attract pollinators of all kinds. Yarrow has been used by many cultures over centuries to treat wounds, soothe inflammation and ease menstrual cramps. It can be made into a tincture or poultice.
Planting Tips: To encourage a second flush of blooms, prune dried flower heads midsummer. Cut the stems about 8 inches down, just above a leaf node.
Placement: Full sun but can handle partial shade.
Lavender
Lavandula spp. is known for its beautiful fragrance and overall calming properties. Its abundant essential oil can be extracted and used to reduce stress or soothe skin irritations and burns. The edible flowers can be made into teas or harvested and dried to make aromatic bundles or sleep pillows.
Planting Tips: Lavender prefers well-drained soil and plenty of space to grow. Excellent companion to plant near the vegetable garden as it can help repel pests and attract beneficial pollinators.
Placement: Full sun. Avoid overwatering as it is prone to root rot.
Aloe Vera
Aloe barbadensis thrives in Ojai’s climate. It’s known for its ability to soothe burns and skin irritations. The inner gel from the leaves is edible and can be consumed to help improve digestive health.
Planting Tips: Requires well-drained, sandy soil and at least 3–4 hours of full sun daily. Excellent choice for planters as they drain well and can be moved as needed. Easy to propagate by dividing the new offsets that grow at the base of the plant. Once the offsets are about the size of a finger, gently remove and plant in another container.
Placement: Full sun. It is highly droughttolerant and should not be watered too frequently.
The practice of gardening provides gifts far beyond food, medicine and crafting materials. Working with plants connects one to their surroundings, to the land and its history as well as a deep primal space within. One of the most profound ways to connect with the land is to plant native and medicinal species in your garden. The plants, trees and shrubs that grow on the hillsides protect its inhabitants and provide an abundance of resources. Over thousands of years, these native species have attuned their needs to what is available in their environment. They have adapted to the weather conditions, the soil composition and to the people who cohabitate with them. We can learn so much by observing the harmony in nature that surrounds us.
Emilee Dziuk-Barnett is the cofounder and formulator of GARA Skincare. She practices herbalism, alchemy and the sacred arts. She lives on Chumash land, the Ojai Valley, where she spends her time working with herbs and communing with nature. Find her at GaraSkinCare.com or on Instagram @gara_skincare.
VENTURA COUNTY FARMERS’ MARKETS
TUESDAYS
Simi Valley
Adventist Health Farmers Market NEW! 3000 Sycamore Dr. Tuesdays, 10am–3pm @svfarmersmarket
WEDNESDAYS
Midtown Ventura
Certified Farmers’ Market
Pacific View Mall
(West End Parking Lot)
3301 N. Main St. Wednesdays, 9am–1pm (rain or shine) VCCFM.org
805-529-6266
THURSDAYS
Downtown Oxnard
Certified Farmers’ Market Plaza Park, 5th St. & B St. Thursdays, 9am–1:30pm (rain or shine)
OxnardFarmersMarket.com
805-247-0197
Ojai Community Farmers’ Market
Chaparral Courtyard
414 E. Ojai Ave.
Thursdays, 2–6pm
OjaiCommunityFarmersMarket.com
661-491-0257
Thousand Oaks
Certified Farmers’ Market
The Oaks Shopping Center (East End Parking Lot)
Wilbur Rd. & Oaks Mall Dr. Thursdays, 11am–4pm (rain or shine) VCCFM.org
805-529-6266
FRIDAYS
Simi Valley
Certified Farmers’ Market Civic Center Plaza 2757 Tapo Canyon Rd. Fridays, 11am–3:30pm (rain or shine) Facebook.com/SimiValleyMarket
805-643-6458
SATURDAYS
Agoura Hills
At Whizen Market Square
28914 Roadside Dr. Saturdays, 10am–3pm @ccfminc
Camarillo Hospice
Certified Farmers’ Market
2220 Ventura Blvd., Old Town Saturdays, 8am–noon (rain or shine)
CamarilloFarmersMarket.com
805-987-3347
Downtown Ventura
Certified Farmers’ Market
200 Block of Main St. From Palm to Mission Park Saturdays, 8:30am–noon (rain or shine) VCCFM.org 805-529-6266
Santa Paula
Certified Farmers Market
At Anna’s Cider 801 E. Main St. Saturdays 10am–2pm anadaluyt@gmail.com
SUNDAYS
Ojai
Certified Farmers’ Market Behind the Arcade
300 E. Matilija St. Sundays, 9am–1pm (rain or shine)
OjaiCertifiedFarmersMarket.com 805-698-5555
Moorpark
Certified Farmers’ Market 450 High St. Sundays, 9am–2pm EnrichedFarms.com 818-699-6204
Community Market
At Oxnard College
Campus Parking Lot Sundays 8am–3pm Maria_olivares2@my.vcccd.edu
Note: All info was updated in February 2025. As details do change, please contact the markets for the latest info.
Channel Islands Harbor Farmers’ Market
Marine Emporium Landing 3350 S. Harbor Blvd., Oxnard Sundays, 10am–2pm (rain or shine)
RawInspiration.org 818-591-8161
Saticoy Farmers’ Market Saticoy Park 11321 Violeta St. FIRST SUNDAY OF EACH MONTH 10am–2pm @saticoyfarmersmarket
Westlake Village
Farmers’ Market 2797 Agoura Rd. Sundays, 10am–2pm (rain or shine)
RawInspiration.org 818-591-8161
WEEKENDS
Ventura College Foundation
Weekend Marketplace
Ventura College East Parking Lot
Corner of Telegraph Rd. & Day Rd. Saturdays & Sundays, 8am–2pm VenturaCollegeFoundation.org
See EdibleVenturaCounty.com for CSA information.
Local Guide to Good Eats & Drinks
CATERERS
Private ChefCatering
Robin Goldstein is a California chef who works her culinary magic combining unique flavors and seasonal ingredients with classic techniques inspired by her extensive travel around the Mediterranean.
PrivateChefRobin.com
NEWBURY PARK/OXNARD
Ragamuffin Coffee Roasters
Family owned and operated coffee shop and bakery with ethically sourced coffee, gluten free pastries and excellent service.
Tying into the unique make up of California, Ox & Ocean serves locally sourced produce and seafood fresh from Oxnard’s plains and sea, celebrating a diverse influence and distinct flavors in an elegant, yet approachable fashion.
California’s first land-to-loaf bakery, Roan Mills grows the wheat, mills the flour, bakes the bread and makes the pasta. Stop in at their bakery in historic downtown Fillmore and taste the difference.
411 Central Ave., Fillmore, RoanMills.com.
Parque 1055
A culinary experience in a small town atmosphere celebrating the bounty of the California culinary landscape.
Fresh market vegetable pasta and a charcuterie platter in Parque 1055’s outdoor patio can really hit the spot on a spring afternoon.
1055 E. Main St., Santa Paula | 805-619-1055 | Parque1055.com
VENTURA
Limón Y Sal
Authentic
Mexican dishes made from scratch with fresh local Ingredients. A Downtown Ventura favorite for over 20 years, serving breakfast, lunch and dinner, including vegan options and award-winning margaritas.
598 E. Main St., Ventura | 805-628-3868 | LimonySalVentura.com
Mystic Water Kava Bar
Enjoy a unique social tonic with thousands of years of ceremonial historian a peaceful and meditative environment.
1124 S. Seaward Ave., Ventura | 805-628-3532 | MysticWaterKavaBar.com
Paradise Pantry
Food with a local emphasis, including great sandwiches, salads, mac ‘n’ cheese, gourmet goodies, a cheese counter and an extensive wine shop. Diners can also enjoy craft beers, wines by the glass or wine flights.
222 E. Main St., Ventura | 805-641-9440 | ParadisePantry.com.
Poseidon Brewing Company
A small, local, veteran-owned craft brewery making a variety of beer styles. Visit the tasting room or take a growler to go.
5777 Olivas Park Dr., Ste. Q, Ventura | 805-477-0239 | PoseidonBrewingCo.com.
Ventura Spirits
Since 2011, using the natural and agricultural bounty of California’s Central Coast to hand craft novel and delicious spirits.
3891 N. Ventura Ave., Ventura | 805-232-4313 | Order online at VenturaSpirits.com.
OJAI
Ojai Rotie
Chef/farmer driven, fast casual picnic style patio seating serving rotisserie chicken and an array of innovative sides and wines.
469 E. Ojai Ave., Ojai | OjaiRotie.com
Photo by Mariah Green
WE ARE A COMMUNITY
Our hearts are with our neighbors affected by the devastating Southern California fires. We thank and support all the individuals and organizations who are working tirelessly to bring relief and hope during this challenging time.
