August 17th, 2011 by Pastry Chef Jenny Raven
 |
As often as I come across a “perfect” piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!” Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…
|
August 18th, 2009 by Catherine Meng
 |
Our favorite roving produce expert, Bill Fujimoto, visited the Temescal Farmers’ Market last Sunday to check out what the height of summer has to offer. With all the peaches on display, it was a perfect opportunity to get the skinny on how to pick the perfect peach, which has everything to do with background color and branch marks….
|
June 13th, 2009 by Bob Klein
 |
Here is a brief update/comment from Bill on what’s going on for him after leaving Monterey Market. It’s an enormously complicated and difficult situation for him, and obviously, there are things he cannot say. We see farmers everyday who are affected by Bill not being at Monterey Market, some who have stopped deliveries in support of Bill, and some….
|
June 5th, 2009 by Bob Klein
 |
Many people looked here to find information about what was happening with Monterey Market and Bill Fujimoto. We remain very concerned and will try to post updates as we have them. Yesterday, Bill and Judy Fujimoto were no longer employed by Monterey Market. Although it had been reported…
|
May 31st, 2009 by Bob Klein
 |
The news of discord at Monterey Market is terribly serious and important. If this is new information for you, the short version is that Bill Fujimoto, the head of Monterey Market in Berkeley (and for many, the heart of Northern California’s extraordinary small farm food revolution over the past 30 years), has been…
|
May 11th, 2009 by Catherine Meng
 |
After performing a thorough battery of tests, Chef Canales thinks he’s found just the right eggs to create the lush, deep yellow pasta often only found in Italy. The secret is pasture raised eggs. Hens allowed to pasture ingest a much wider range of nutrients producing eggs that offer a certain richness necessary for our laminated pastas…
|
May 8th, 2009 by Catherine Meng
 |
In the most basic etymological terms, the word crazy derives from ‘to shatter’ or ‘to crack’. This fracturing relates customarily to the mental state, but in the instance of Hangar One it seems applicable in terms of distrupting boundaries, expectations, and limitations, or rather cracking from the mold…
|
April 24th, 2009 by Catherine Meng
 |
We’ve updated our profile of Mr. Espresso to include a short video of the coffee bean roasting process as it happens at their warehouse in Oakland…
|
February 24th, 2009 by Catherine Meng
Established 1994
Owners
Susan Stover & Tony Sadoti (see also Animalitos Farm)
Terra Sonoma is a distributor selling Sonoma County grown produce to restaurants and markets in the Bay Area. The business began in the early 1980s. Stover and Sadoti have run it since 1994.
Seasons
March through January.
Challenges
Getting all the produce gathered and shipped to many different locations in [...]