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When The Davis Farmers Market Cookbook (Mirabelle Press, $24.95) is published in March 2012, it will celebrate one of California's earliest and most renowned markets and the food produced by California's small farms. The book is being written by award-winning cookbook author and Winters resident, Georgeanne Brennan, and former Davis Mayor and food activist, Ann Evans. In it, the authors sing the praises of the Davis Farmers Market as well as the local food showcased there every week, year-round.
Brennan and Evans had the idea to write the cookbook about three years ago. Brennan explains, "It was one of those projects that was simmering on a back burner. Ann and I saw all these farmers market cookbooks coming out. Of all the farmers markets out there, Davis Farmers Market deserves to have a really good cookbook." Brennan is the author of more than 30 books, winning a James Beard Award for her book, The Food and Flavours of Haute Provence, in 1998 for best international cookbook. Her book, Apertif: Recipes for Simple Pleasures in the French Style, won a Julia Child Award for best wine or beverage book that same year.
The Davis Farmers Market Cookbook will document the story of a pioneering farmers market–established in 1976–and the local food movement that has swept the nation. Says Evans, "As a former mayor, I understand how the market provides a lot of identity on how Davis feels about itself in terms of being a healthy community. This market was the first to be named 'America's Favorite Farmers Market' by American Farmland Trust in 2009. It was crying out for its own cookbook."
Brennan and Evans started writing together in 2003, when they wrote a cover story for San Francisco Chronicle Magazine, "Yolo County: The Next Napa?" The article looked at how a quiet farming county became a gastronomical powerhouse. Since then, the pair have co-authored articles for The San Francisco Chronicle, The Sacramento Bee, and Edible Sacramento. They also write a monthly column–"From the Ground Up"–for regional newspapers.
Evans and Brennan are organizing the book to provide people a simple, easy way to cook farm-fresh food throughout the seasons. The book has eight recipes to adapt to any season, followed by four chapters–one for each season–with each chapter containing about 20 recipes. Chez Panisse founder and food activist Alice Waters writes the book's foreword.
Brennan says The Davis Farmers Market Cookbook will cover California's food culture as well as a history of California cuisine. She adds, "The book will be different in the kinds of recipes we include–recipes that are both simple and accessible but that also reflect contemporary trends and interests. The diversity of products at the Davis Farmers Market means you can shop and get everything you need to put together a fabulous meal. This cookbook will reflect that."
Brennan and Evans co-founded Slow Food Yolo together, and are partners in Evans & Brennan, a food consulting firm. Both are trailblazers in California's food revolution. Brennan's books have sold more than 200,000 copies and have been translated into more than a dozen languages. Brennan is a cooking school owner and cooking teacher who co-founded Le Marche Seeds in the 1980s. The innovative mail-order seed company was one of the first to supply pioneer organic farmers, locally and nationwide, with imported European and Asian heirloom varieties. Evans co-founded of the Davis Farmers Market and the Davis Food Co-op, and served on Davis City Council from 1982 to 1990, and as mayor of Davis from 1984 to 1985. After graduating from UC, Davis, she spent 30 years working for the state of California, developing regulations for certified farmers markets and developing food co-ops statewide.
The cookbook will have recipes for all kinds of cooks, from beginner to advanced. Evans adds, "This book will help cooks feel the joy of working with farm-fresh, local food and what it means to shop the market and cook food to share. Our cookbook will deepen their relationship with food by inspiring them."
The authors first proposed the cookbook to the Davis Farmers Market Association's Board of Directors in the fall of 2010. Their proposal included printing the cookbook offshore to keep the books' price low. But board members wanted to see the book published domestically, and preferably in California. Randii MacNear, Davis Farmers Market's executive director, recalls, "Even though the board was enthusiastic about the cookbook itself, they weren't fond of the idea of publishing offshore. That just didn't fit with the market's philosophy of local farmers and local food." The board decided that the authors could move forward with the cookbook, while market staff looked for an underwriter to cover the additional costs involved in printing domestically. MacNear explains, "We thought the market's partner–Sutter Davis Hospital– would recognize this as an opportunity to help create a legacy for the market and for Davis. We were elated when the hospital decided to underwrite the domestic printing."
The Davis Farmers Market Cookbook will include more than 80 recipes written by Brennan and Evans, plus more than 50 full-color photos by Craig Lee. Lee worked as a photojournalist for the San Francisco Examiner and then the San Francisco Chronicle. He won recognition from the National Press Photographers Association, Pictures of the Year and other associations. While working at the San Francisco Chronicle, Lee sought assignment to the team of editors, writers and designers covering food and wine. During his tenure with the Chronicle's Food and Wine team, these sections were recognized as the best in the nation in 2004, 2006 and 2007 by the James Beard Foundation.
Market manager Randii MacNear says the Market plans to use the cookbook as a platform for events throughout 2012, including: book launch events; Cookbook Day at the Market with cookbook signings at the start of each season; and monthly cooking demonstrations featuring recipes from the cookbook. On Saturday, November 26, the Davis Farmers Market will begin selling holiday gift cards, redeemable for a signed copy of The Davis Farmers Market Cookbook when it is published March 1, 2012. MacNear adds, "When it makes its debut in March, The Davis Farmers Market Cookbook is going to rate atop spot on bookshelves of homes cooks and farmers market lovers everywhere."
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Whole Foods Market will open its third Sacramento area store in Folsom at 270 Palladio Parkway on Wednesday, Oct. 26, at 10 a.m. Store leadership will host a bread-breaking ceremony at 9:45 a.m. and afterwards customers will enjoy live music and beer tasting all day, kids can explore the pumpkin patch and the first 250 Folsom shoppers to enter the store will receive a reusable shopping bag filled with Whole Foods Market 365 Everyday Value ® products.
“Whole Foods Market is thrilled to be a part of the Folsom community," said Steven Smith, store team leader, Whole Foods Market Folsom. “We look forward to being a trusted neighborhood resource where folks can learn about healthy eating and how to feed their families economically, find products to suit special dietary needs and have a little bit of fun in our bier garden – a perfect place to relax and enjoy live music and good conversation.”
Folsom residents are invited to celebrate the opening at the store’s “Folsom Street Market,” on Saturday, Oct. 22 from 11 a.m. – 3 p.m. This event will be held in the parking lot and feature over 60 local vendors sampling their yummy products, community partners, live music, sneak peek store tours, beer and cider tasting (which will require a small donation to a charity), hay maze and pumpkin patch for the kids and a variety of DIY food workshops.
The 45,000-square-foot store, located in the Palladio mall, features many unique décor elements throughout the store including reclaimed Douglas-fir and redwood from all around California; large décor letters made from vintage and reclaimed license plates gathered from all 50 states - made in Folsom; 80 percent recycled content tile from McIntyre Tile in Healdsburg and Heath Ceramics in Sausalito; bright color palette and unique artwork to reflect the Folsom community. Green store design elements include glycol refrigeration system; a reflective roof and glass dairy doors with LED lights and solar-powered exterior signage. Additionally, all wood fixtures and wood cladding throughout the store are made from Forest Stewardship Council (FSC) Certified Wood. The FSC standards represent the world’s strongest system for guiding forest management toward sustainable outcomes.
The store will feature over 200 local suppliers sourced from nearby El Dorado, Placer, Sacramento, Amador and Yolo counties. Whole Foods Market has partnered with the Foothill Farmers’ Market Association to launch a year-round certified farmers market to be held in the store’s parking lot. Launching in Spring 2012, the Market will feature over 30 local growers and producers. The Foothill Farmers’ Market currently operates at the Whole Foods Market Roseville location on Tuesdays.
Highlights that Whole Foods Market Folsom shoppers can look forward to enjoying include:
• Local Vendors – a wide range of products from within 100 miles or less of Folsom will be featured:
o Riverdog Farm, Fully Belly Farm and Terra Firma from Capay Valley will offer a variety of items throughout the year including apples, tangerines, stone fruit, row crop vegetables, tomatoes and greens.
o Goldbud and Barsotti juices from Apple Hill
o Honey from El Dorado
o El Dorado Roasting coffee from El Dorado Hills, Temple coffee and Old Soul coffee from Sacramento, Vaneli’s coffee from Rocklin and Blind Dog Coffee from Reno.
o Charlie and Liz Sorrow local pasture raised eggs from Rolling Oaks Ranch in Ione
o Flavored pistachios from Fiddyment Farm in Roseville
• Bier Garden – an outdoor bier garden that features local craft beers via an eight tap system. The beer selection will rotate weekly and always feature local breweries including: Sudwerks, Knee Deep, Lockdown, Sierra Nevada and Lagunitas. A craft beer selection features Jolly Pumpkin, Dogfish Head, Mikkeller and many other imported specialties brews. The store will also have a beer shed housing a selection of over 300 different beers as well as a large home brew section with all the ingredients and equipment for brewing beer at home. The Bier Garden will occasionally feature live music and host visiting brew masters for sampling.
• “Cooking Folsom” – part of the expanded bulk section, Cooking Folsom features Cindy, the Cooking at Home Specialist, who will help educate shoppers on cooking yummy and healthy meals for themselves or their families, conduct classes and provide a wide range of food preparation assistance and inspiration.
• Bulk Section – one of the largest selections of bulk items in Northern California. The department will feature a variety of bins brimming with legumes, grains, flours, nuts, olive oil and seeds with each item traceable back back to its original farm or field. To cut back on packaging waste, customers are encouraged to bring their own reusable containers.
• Meat – large meat counter with special offerings including local Panorama Organic Grass-Fed grass-fed and grass-finished beef and Country Natural grain-finished beef from cattle that have never been in a feedlot. Also available will be grab and go seasoned and marinated meats ready to cook in easy hanging bags, stew and pot roast kits locally-raised Field to Family air-chilled chicken, local Pozzi grass-fed lamb and Diestel Ranch turkeys and brined, boneless turkey breast roasts.
The store offers the best-tasting, freshest and highest-quality meat available that meets the company’s strict quality standards, which include that animals are raised on a vegetarian diet without being administered antibiotics or added growth hormones.* All beef, pork and chicken carried in the fresh and pre-packaged cases at all Whole Foods Market stores in the U.S. are rated according to Global Animal Partnership’s 5-Step Animal Welfare Rating program. Step-rated turkeys and Wellshire spiral sliced hams will be available for Thanksgiving.
• Artisan Bakery – featuring Whole Foods Market artisan hearth breads, brownie bar, cakes, cupcakes and raw and vegan treats. Also not to be missed are treats from local bakeries including Sugar Plum Vegan Bakery from Sacramento and Sugar Lilies Bakery from El Dorado.
• Prepared Foods – featuring an extensive selection of foods made by a team of talented, in-house chefs. Specialties include a daily selection of house-made soups, an extensive salad bar and a full-service burrito bar as well as sandwiches, pizzas and charcuterie. A wonderful array of healthful and tasty lunch options will be available on a daily basis, including a variety of nutrient-rich items like quinoa, brown rice and kale.
• Drink Bar – features Santa Cruz-based Kombucha Botanica’s Healthy Living Tonic™ on tap; freshly-brewed espresso and coffee daily from Allegro ®; fresh juice drinks and smoothies and fresh nut milks made in house including almond, cashew and hazelnut.
• Seafood – large seafood counter featuring a vast array of fresh and frozen selections, as well as all the marinades, sauces, seasonings and herbs to complete a meal with seafood as the centerpiece. New to the store are Dungeness Crab, Gravlox, Cold Smoke Wild Sockeye and Rope Hung Cold Smoked Salmon. Whole Foods Market also offers a selection of sustainable seafood certified by the Marine Stewardship Council and rated by the Monterey Bay Aquarium’s Seafood Watch Program.
• Nut Butters – grind-your-own organic peanut and almond butters.
• Whole Body – features an extensive array of mineral make-up and premium quality facial care, with expert makeover support; organic cotton t-shirts and hoodies; best-selling health books and healthy eating cookbooks and an extensive variety of natural immune support for the upcoming cold and flu season.
• Store Dining – plenty of dining space to accommodate customers young and old alike as the store also features a children's Mercado and play area.
• Store Tours – shopping tours tailored to special diets such as gluten-free living and store tours for parents, as well tours themed for how to shop on a budget, are available. Private tours can be arranged by request for organizations such as schools and senior centers.
• Health, Wellness and Food – Whole Foods Market works hard to stay on top of food and health issues and to educate its customers on healthy eating. Whole Foods Market exclusive and store brand supplements and body care products offer customers exceptional quality at a value price.
• Whole Foods Market Community Giving Days -- at least four times a year, Whole Foods Market sets aside a day on which five percent of the day's net sales is contributed to a local 501(c)3 non-profit organization. The next community giving day on December 15 will benefit the Twin Lakes Food Bank.
• Nickels for Nonprofits – when customers bring in their own bags for groceries they have the option of receiving a five-cent refund (per bag) or donating the money to a selected charity. The first non-profit beneficiaries are the Folsom Zoo and Folsom High School Music Booster.
• Donations Out the Back – perishable products that aren’t sold during the day are donated to those in need. Whole Foods Market Folsom is proud to work with Twin Lakes Food Bank and Folsom Zoo.
• Kid’s Club – children ages 2 through 8 are eligible to complete a scavenger hunt to receive a free treat.
• Charging Station – Two Charge Point Networked Charging Stations by Coulomb Technologies encourages the use of electric vehicles by offering free charges as well as a prime parking space for shoppers who go gas-free.
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The Art and Science of Cheesemaking: Blue Cheese
Saturday, October 22 2011, 10:00am - 12:30pm
Gorgonzola is a delicious Italian blue cheese made with whole cows milk and cream. Join cheesemaker Sacha Laurin to learn the art and science of blue cheese making and create your own Gorgonzola to take home and age to perfection—it will be a great complement to crisp fall apples.
Note: This is a hands-on class.
$45, $35 Co-op owners
Mouthwatering Mushrooms
Thursday, October 20 2011, 6:30pm - 8:30pm
You’ll go crazy for mushrooms this season with these new recipes. Cris will demonstrate a fresh and light mushroom and Gorgonzola salad; comforting fettuccine with mushrooms, sausage, and cream; polenta with meatless mushroom sauce; and mushroom lovers’ french bread pizza.
$39, $30 Co-op owners
Diwali Celebration
Tuesday, October 25 2011, 6:00pm - 8:30pm
Celebrate Diwali, the festival of lights, with Shankari in our cooking school. We will make the traditional sweets and savories that make this holiday so special and Shankari will explain why and how this festival is celebrated. The savories include lentil salad with chilis and ginger, vegetable pakoras and a tasty spiced snack mix. The sweets will be gulab jamun and badam halwa—an traditional almond treat.
$45, $35 Co-op owners
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8am to 1pm in Central Park, 4th & C Streets, Davis, CA
Time to don your Halloween costumes for Davis Farmers Market's Fall Festival, Saturday, October 29th from 8 am to 1 pm in Central Park at 3rd and C Streets in Davis. This year's Halloween-themed festival features fun-filled activities and harvest specialties for the whole family.
Fall Festival celebrates local food, local farmers and the harvest season. The Soroptomists Club of Davis hosts the Pumpkin Patch again this year and Peter Franklin Band brings their crowd-pleasing Americana music. The children's area will feature hands-on crafts and science activities, including chemistry activities and demonstrations by the UC Davis Chemistry Club and craft activities offered by area 4-H Clubs. Sutter Davis Hospital hosts the Kids Costume Parade at the Oak Tree Deck at 11 am. Fall Festival animals include piglets from Woodland farmer Jim Neilson's farm, raptors from the California Raptor Center, and farm animals from California Education through Animals. CETA also hosts pony rides. Dilly Dally the Clown will show off her balloon wizardry. Aaron Crane–Juggler and Object Manipulation Engineer–will demonstrate amazing feats with food and flatware. Central Park Gardens will unveil their new sundial sculpture in the Central Park meadow, and host a seed-planting activity for kids, while also offering eco-friendly gardening information. All visitors to the Gardens will receive free flower seeds to plant now for spring blooming.
This year's Fall Festival Food Faire will feature: Café Italia's farm-fresh pizzas (a fundraiser for Davis Farm to School) plus pastrami sliders made from beef from Bledsoe Meats; Market bakeries' fresh pie by-the-slice with whipped cream; Davis Creamery's fall festival ice cream (in pumpkin, honey almond and walnut flavors); and Davis restaurateurs Fat Face and Monticello's seasonal delights. Montoya's Tamales will sell tamales and burritos; Kathmandu Kitchen will offer Indian foods; and Gold Rush Kettle Pop will sell fresh-popped kettle corn. Davis Food Co-op will conduct a Delicious Cooking Demonstration using Local Fall Ingredients.
Market manager Randii MacNear says Fall Festival is the Market's most exciting event of the year. "Fall Festival celebrates local food, local farms and the harvest season. It's also our way of thanking customers for their patronage throughout the year. We invite everyone to come in costume for fun, fabulous local food, and the chance to celebrate the harvest with family and friends." For further information, contact Davis Farmers Market office at 530-756-1695 or visit www.davisfarmersmarket.org. |
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Holiday Appetizer Class 11/2/11
6PM David Girard Vineyards
Join us for an appetizer class taught by Karen Holmes of Karen’s Bakery in Folsom. Karen will be teaching some of her favorite recipes just in time for your holiday festivities. Enjoy wine tasting and appetizer sampling along the way. Class is $40.00. Preregistration is required. Contact David Girard Vineyards at 530-295-1833 or visit us on our website www.davidgirardvineyards.com.
Contact Information
Name: Judy Collinsworth
Phone: 530 295 1833
Email: events@davidgirardvineyards.com
Address: David Girard Vineyards
741 Cold Springs Rd Placerville, CA 95667
www.davidgirardvineyards.com
Girls Night Out 11/11/11
6PM David Girard Vineyards
Grab your Mom, Sisters, Daughters, Girlfriends and Co-workers! All are warmly invited to attend Girls Night Out! Enjoy tasty samples, shop for Christmas, and enjoy all the luxuries of being a girl. Chocolate, Jewelry, Spa treatments, Wine and MORE! Don’t miss this anticipated event! Free to attend.
Contact Information
Name: Judy Collinsworth
Phone: 530 295 1833
Email: events@davidgirardvineyards.com
Address: David Girard Vineyards
741 Cold Springs Rd Placerville, CA 95667
www.davidgirardvineyards.com
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Meet Author Ann Vileisis
Oct. 12 @ 6:30 p.m.
Co-op Learning Center - 1914 Alhambra Blvd.
Reception followed by Author Talk
Free - Mark Your Calendar
How did we get into the everyday situation of knowing so little about what we eat and where our food comes from?
Slow Food Sacramento and the Sacramento Natural Foods Co-op invite readers to explore this question together by enjoying an evening with Ann Vileisis, author of Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back.
A presentation by Ann Vileisis and discussion with the author will follow a short reception offering appetizers and wine. The event is free and open to the public. Copies of Kitchen Literacy will be for sale in advance at the Sacramento Natural Foods Co-op and the night of the event. For more information...
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Farm tour, complimentary harvest samples, kid crafts, live music and Halloween pumpkin selection are highlights of farm event
Farm Fresh to You (www.farmfreshtoyou.com), the organic produce home delivery service, invites the public to its farm in Capay in Yolo County for a farm tour and Halloween pumpkin giveaway this Saturday, Oct. 8, 2011, from 11 a.m. to 3 p.m. The farm address is: 23800 State Highway 16, Capay, Calif., 95607.
Visitors will be able to pick their own pumpkins for free (while supplies last), and those who wish can enter a pumpkin-carving contest. The farm has a tractor tram that will take visitors around the farm to see fall and winter veggies growing in the fields. Kids will be able to do a craft and families can picnic at tables and listen to live music. Produce from the farm will also be sold. This is the farm’s last tour of the year with farm tours resuming in March 2012.
Admission is $4 per person for Farm Fresh to You customers and $8 per person for the general public. Children under 12 get free admission.
“October is one of the best months to tour the farm,” said Thaddeus Barsotti, co-owner/farmer of Capay Organic/Farm Fresh to You. “Families will delight in the seasonal changes from summer to fall on the farm, and everyone picks their favorite pumpkins to take home.”
Directions:
The farm is located 90 miles northeast of San Francisco and 30 minutes northwest of Sacramento. The farm address is 23800 State Highway 16, Capay, CA 95607.
From the Bay Area:
Take Interstate 80 East to Interstate 505 North. Go approximately 20 miles; exit on Highway 16/Esparto, turn left at the light. Follow Highway 16 through Esparto and Capay. The farm is a 1/4 mile past the town of Capay on the right. Look for the Farm Fresh to You event signs and turn onto the gravel road that leads to the parking area.
From Sacramento:
Take Interstate 5 North through Woodland to the Highway 16 W/Esparto exit. Take the exit and turn left; then travel three miles to second stoplight. Turn right onto Highway 16. Follow Highway 16 through Esparto and Capay. The farm is a 1/4 mile past the town of Capay on the right. Look for the Farm Fresh to You event signs and turn onto the gravel road that leads to the parking area.
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Wednesday, October 05 2011, 7:00pm - 9:00pm
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This presentation will provide a detailed, how-to overview of strategies that can engage local communities in the re-visioning and re-creation of cities and neighborhoods. Drawing from successful City Repair models used in Portland, Oregon, such as "intersection repair" and 'block repair", we will discuss strategies for building local community networks, developing urban agriculture systems, and inspiring grassroots-style, sustainable urban transformation.
Register Here
Mark Lakeman is a founder and sustainer of numerous world-changing initiatives and organizations, including The City Repair Project, the Village Building Convergence, Communitecture Inc., The ReBuilding Center, and the new Planet Repair Institute. Each of these entities is an aggressive and collaborative, multi-disciplinary creative culture, working in partnership with numerous others. All of this work engages and inspires place-based communities to creatively transform the social and environmental infrastructure of the public commons and private realms where people live. Often featuring permaculture or natural building techniques, each local initiative builds relational networks and engenders systemic transformation while leaving gorgeous footprints on the path to a better world.
Mark is also the designer of numerous beloved architecture & planning projects in Portland, including The ReBuilding Center of Our United Villages as well as many innovative village-based communities.
Marisha Auerbach has been actively practicing, studying, and teaching Permaculture in the Pacific Northwest for over a decade, specializing in food production, seedsaving, ecology, and useful plants. Her practical experience has been gained from living and working in both urban and rural locations. Marisha holds an advanced certificate in Permaculture Aid Work and has participated in community projects in Haiti, Nicaragua, and Vietnam. She has collaborated with City Repair since 2005, and worked closely with communities throughout the Cascadia bioregion.
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Where:
Arden Hills Resort Club & Spa, 1220 Arden Hills Lane, Sacramento
When:
Thursday, October 13
Time:
6 - 9 p.m.
Cost:
$20
Enjoy a jazz and wine filled fall evening at the next Thursday Night Jazz & Wine event at Arden Hills Resort Club & Spa. With wine tastings provided by Lyeth Estate - with a legacy of blending family and tradition in its Sonoma County wines - and live music by the popular Joey V., you're sure to experience new flavors and meet new friends along the way. This is your chance to enjoy a relaxing fall-like evening of jazzy tunes while appreciating a variety of wines and complimentary light appetizers provided by Arden Hills. Open to everyone 21 years and older, call 916-482-6111 or visit HYPERLINK " http://www.ardenhills.net" www.ardenhills.net for more information. |
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Chocolate Fish Coffee Roasters Hosts Guatemalan Coffee Producer
Juan Luis Barrios to talk about the Economics of Coffee Today
Sacramento, CA (October 5, 2011) – Guatemalan Coffee Producer Juan Luis Barrios will speak at Chocolate Fish Coffee on the corner of 3rd & Q St. at 4:30 followed by a Coffee & Espresso tasting from his two Farms with Q&A session.
Coffee prices have soared over the last year with the C market price increasing by 60% and more than doubling since the beginning of 2010. Contributing factors include global climate change, increased middle class and speculators in the commodities market. Hear how this has affected the entire chain of coffee production from the Producers, Roasters & Coffeehouse owners to the daily customers of our favorite morning drink.
Juan Luis Barrios owner/manager of Finca La Merced and Retiro de Quisaya will be speaking about the current rise in coffee prices, Guatemalan coffee production methods and Social Responsibility in coffee growing. Juan Luis is a third generation coffee grower.
“Chocolate Fish Coffee Roasters places importance on developing relationships with the farmers of coffees we serve. As a benefit of this connection we have an opportunity for one our producers to visit us” said Andy Baker, Owner and Head Roaster. “We are thrilled to share this unique opportunity with our customers and anyone who has questions about coffee production to speak directly to a producer”.
Learn more about Juan Luis Barrios’ family farm at www.fincalamerced.com
About Chocolate Fish Coffee Roasters
We are a Local Coffee Roaster with a Coffeehouse in Downtown Sacramento on the corner of 3rd & Q St. We roast small batches to ensure the freshest possible coffee while maintaining the intrinsic flavors within the fruit. Our passion for espresso & coffee preparation with a commitment of quality to our customers is tasted in each cup.
To learn more about Chocolate Fish Coffee Roasters visit www.chocolatefishcoffee.com .
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