10/25 - Careers in Adventure - Award-Winning International Filmmaker, Celia Carey

Celia Carey

Glass World Films

Over the past twenty years, filmmaker Celia Carey developed her skills working around the world for National Geographic, PBS, the BBC, and Discovery Channel. 

Celia is a fellow of The Explorers Club, and holds an M.S. in journalism from Columbia University. In addition to her films, she has contributed photos and articles to a variety of publications including: Scientific American, Elle, Outside, Health, Executive Traveler, Good Housekeeping, the San Francisco Chronicle, and FineLife Sonoma. 

Pursuing interesting projects, Celia has lived in London, New York City, New Orleans, Washington, DC, Santa Fe, Alabama, Georgia, the Andes, and the edge of Arctic Circle. In 2005, while on assignment in Napa Valley, CA, for Executive Traveler magazine, she met sommelier Sean Meyer at Bouchon in Yountville.  After their 3rd date (in Mexico's Yucatan Peninsula) Sean decided to leave Napa and join Celia for two years while she completed a PBS film about the artist Thornton Dial.  

In 2007 Sean and Celia married. And in 2008 they returned to Yountville, where they now reside with their year-old daughter, Vivi.  

Awards:  Promotions and documentaries that Celia directed and produced have received nine Emmy awards and other honors, including: a Golden Gate Award, San Francisco International Film Festival; a CINE Golden Eagle Special Jury Award, best arts film nationwide; Outstanding Documentary, Sacramento International Film Festival; Outstanding Documentary, UNA Film Festival; Audience Choice Award, Sidewalk Film Festival; Best Cultural Issues film, Montana CINE International Film Festival; and a major grant from the National Endowment for the Arts.  In 2008, PBS and an international committee chose her documentary, Mr. Dial Has Something to Say, along with three other PBS shows, to represent PBS programming internationally at the annual International Public TV conference (INPUT) . 

10/18 - Napa Centric: Local Success Stories in the Napa Valley

Catherine Bergen

C Casa in Napa Takes Traditional Fare to the Next Level

Napa is a city where Mexican food abounds — renowned chefs have often cited taco trucks as favorite stops. C Casa — “An Innovative Taqueria,” which opened this spring at the Oxbow Public Market, is doing something different, however, with tacos.

Here is tradition with a twist, not your typical pollo verde or carne asada tacos. Instead the menu offers a taco made with spiced lamb ($5.75), ground buffalo ($5.75) or grilled mahi-mahi ($6.00). In all, nine tacos on the menu range from a white bean taco ($3.50) to a grilled garlic citrus prawn taco ($6.50).

Also on the menu are salads — like a C Casa Caesar made with roasted poblanos, cotija cheese and chile-crusted tortilla crispies ($4 or $7.50) and sides like black beans made with chorizo and goat cheese ($4); “Tres Fruitas” cucumber, mango and jicama sticks seasoned with lime, chile de arbol and “C” salt ($5.25); and roasted fingerling potatoes with jalapeños and cipollini onions ($4). Beverages include Mexican Coca-Cola ($2.50), beer or wine ($5) and house-made aguas frescas, fruit-based drinks ($3). Salsas, made daily, include chipotle and avocado-tomatillo ($2.00) and chips, also cooked in-house.

The woman behind this new vision of a taqueria — the “C” in C Casa — is Catherine Bergen, a longtime valley resident.

“I’ve been talking about opening a taqueria for 25 years,” Bergen said. “I’ve been driving around the Napa Valley for 17 years, thinking about it.”

Bergen, who came to the Napa Valley from Southern California, began her business career here designing and marketing etched bottles for wine and olive oil, but her real passion was food. This led her to focus more on what went into a bottle than on it.

Ten years ago she launched the Tulocay, Made in Napa Valley line of food, based on the idea that people could “eat gourmet every day” — if they had a little help. For Tulocay, Bergen created her own line of sauces, dressings, rubs and other condiments, using premium ingredients. The line took off; the products, picked up by the Williams-Sonoma and other high-end purveyors. Bergen built a production and retail center in south Napa, sold the business and began looking for a new project.

A 10-day trip to Mexico with cookbook author and restaurateur Rick Bayless rekindled the idea of opening a taqueria in Napa. “One of the best experiences I had was going into peoples’ garages and they made you a taco on the spot.”

Back in Napa she began scouting in earnest and, learning that a spot was opening up at Oxbow, she investigated it. She wanted more than just a take-away taco stand, however, and so the mostly unused produce stands that line the east side of the public market caught her eye. Working with designer Richard von Saal, she came up with a plan to create a “taco lounge” in the space using the vendor stalls as cozy seating nooks, and adding more tables and chairs along the railing.

She got the final piece of her plan, however, when the brothers Erasto and Pablo Jacinto left their chefs’ spots at Napa’s Border restaurant. “I heard they were available,” she said, “and I got on the Internet and tracked them down.”

While workers transformed the Oxbow space, she and the Jacinto brothers spent months perfecting their menu.

“I love tacos,” Bergen said. “I’m also interested in eating healthy. “I wanted fun, fast, fresh.”

“Taco trucks do a great job,” Bergen said. “I wanted to use the taco as a vessel with ingredients from around the world.”

“When you think about it,” Bergen writes in her “C” Casa philosophy, “every cuisine has a vessel to hold their food. Japanese use seaweed or rice paper. Chinese use the won ton. Indians use naan. Italians use pizza crust.”

“What makes us unique is our crossing of culinary boundaries using ingredients from all different cuisines.”

Topping the made-to-order tortilla, for example, you might find Spanish chorizo, French aioli, Southwestern chipotle, with locally grown micro-greens and locally made goat cheese.”

“People say to me, ‘I can get a taco for $2.50,’ and they taste my tacos and say, ‘I get it.’”

Tacos and more at home.

The new spot is drawing in diners, who are lining up to try the tacos and enjoy the casual, comfortable ambiance of the outdoor taco lounge. Those of us who have, for example, a son who could eat up his college tuition in tacos, can also take inspiration from Bergen’s creative approach at home. 

Years ago, I got my first lesson in transforming tacos at a grape growers event where they were serving tacos made with shredded, grilled beef topped with a squeeze of lime and chopped fresh cilantro. That’s all it was and people were demolishing them.

The smaller, handmade tortillas are a key element — they’re a world apart from those packaged pre-shaped things. C Casa makes its to order but I found a great brand at Vallerga’s (on sale for $1.79 a package).

Pairing a fruit salsa with grilled chicken or fish creates a whole new taco. The newly opened Bistro Sabor in downtown Napa is serving a grilled salmon taco with a mango salsa that garnering praise — an easy mango salsa can be made with mashed ripe mango with a little lime juice, chopped red onion, serrano chile and fresh cilantro.  

Bergen provided two of her own favorite recipes, for a chopped salad and aqua fresca, a refreshing summer drink, and we scouted around for a few more for a summer repertoire. (from Sasha Paulsen, Napa Valley Register)

Jeff Prather
Certified Master of the Obvious
Oxbow Wine Merchant
With decades of experience in the food and wine business, Jeff Prather shares his wealth of knowledge through engaging, and often amusing, wine content for the website and wine shop. Having been an actor in his earlier years, Jeff is a natural as one of our entertaining tasting class instructors.

After opening the Culinary Institute of America in Napa Valley in 1995 as the Restaurant Director and Cellar Master, Jeff served as Director of Wine Education at Shafer Vineyards, Flora Springs Winery, as well as the historic Beaulieu Vineyard. After serving as Senior Wine Merchant for the original Wine.com with Peter Granoff and Bo Thompson, Jeff was the Managing Director of Azalea Springs Winery.

Jeff became known for his decade of work as Wine Director for Ray’s Boathouse in Seattle which merited him several awards, including four James Beard Award nominations, Restaurant Hospitality Magazine’s Best American Wine List, Wine Spectator’s Best of Award of Excellence, and Restaurant Wine Magazine’s Wine Marketer of the Year nominee.

Jeff judges at wine competitions and is a frequent speaker and guest sommelier at national wine events. As a writer, he has been published in several magazines, was a correspondent for the Microsoft Online Network (MSN), a contributor to Oz Clark’s Microsoft Wine Guide CD-ROM and is co-author of the book “Northwest Wines.”

10/11 - Breast Caner Awareness Event, Mandarin Oriental's MO Bar, San Francisco

The San Francisco Mandarin Oriental is supporting the American Cancer Society for Breast Cancer Awareness Month, with a fundraiser in it's famous MO Bar.  In the line up are singer songwriter, Franki Love, Creations from in-house Mixologist, Priscilla Young and female winemakers, including our guest Julie Johnson.

Our first guest is the the brilliant lady who brought it all together, Mandarin Oriental's...

Nicole Kosta,

Director of  Food and Beverage, Wine Director

Nicole was born in Adelaide, Australia, not too far from well known wine regions Barossa Valley and Mclaren Vale to name a few. Becoming passionate about wine there in the home of wineries, such as Penfolds and Henschke, her training and interest grew while working in fine dining and premier client events at the Adelaide Casino.        

She graduated from University of Adelaide, with a degree in organic chemistry, but she was way too energetic to work as a scientist in a laboratory, so she found herself interviewing to get back into the hospitality industry.

It was in Omaha, Nebraska that she landed her first restaurant management position where she was promoted to General Manager within one year and awarded “General Manager of the Year” that year. Life changes led Nicole to Cleveland, Ohio where again her focus became wine. She became aware of the opportunity to work under Master Sommelier Madeline Triffon in Detroit, where studied and obtained her Sommelier Certification.



NIcole and Priscilla with drinks being served at the event

 After two years with Madeline she was recruited to work for an amazing company, “Fleming’s Prime Steakhouse & Wine Bar”, in Livonia as their Wine Director. Her outstanding dedication to the 100 wines by the glass program, accolades and awards, wine education, and inspiration of not only her staff but a regular following of wine advocates got her noticed.

She was immediately sought after and recommended to come to the Mandarin Oriental Hotel in the fine city of San Francisco. As Food & Beverage Director and Wine Director of award winning Silks Restaurant and MoBar, as well as the other outlets in the hotel, she plans to continue to inspire and evolve this already fantastic wine program, and expand on what this great property already has to offer.

Franki Love 

Award Winning Singer/Songwriter

"My soul needs music all day, every day," singer/songwriter Franki Love explains. "Music is how I express myself and my mission in life is to spread inspiration to others through my songs."

Love, a native New Yorker and classically trained pianist since age four, followed her passion to Los Angeles and made her name playing in coffee houses. She attracted the attention of other performers and producers, and composed music for American History X director Tony Kaye on various projects. The opening and closing credits of Media. Vision’s video game, Wild Arms 4, are sung by Love.

Quickly earning a reputation as a songstress with her independently released debut album Franki Love in 2007, Love was named Female Singer/Songwriter of the Year by the Los Angeles Music Awards. The accolades didn't end there and the acclaim from critics continued to roll in for her debut album's tracks. "Love Like it's Never Gonna Hurt" was featured as a Best Song of the Month on Songwriteruniverse.com. "Shadow" won Adult Contemporary Song of the Year at the L.A. Music Awards, was named one of the Billboard World Song Contest's Top 100 Songs, and (with "Bloom") was awarded Best Song by Songwriteruniverse.com. The music video for "Shadow" was listed on the Grammy Awards ballot in 2011 and was a nominee for "Best Music Video" at the Hollywood Film Festival.

Despite her rising star, Love's also found time to give back by donating her time and effort to Soldiers' Angels, a nonprofit organization providing aid and comfort to the family members of American servicemen and women.

Her second album, entitled NOW IS THE TIME, was partly funded by her fans through Kickstarter.com and contributions exceeded expectations.

NOW IS THE TIME will features two tracks produced by Warren Huart, whose previous credits include songs by James Blunt, The Fray and Matisyahu. Franki is now touring the US: NY, L.A., and SAN FRANCISCO promoting her music. She is also collaborating with producers for new releases, soon to come.

AWARDS:

• Shadow named "hit" song - BILLBOARD WORLD SONG CONTEST
• Shadow music video - nominated as Best Music Video at The Hollywood Film Festival
• Adult Contemporary Single of the Year for Shadow - L.A. Music Awards
• Female singer/songwriter of the year - L.A. Music Awards
• “Popular Songwriter Award”, ASCAP
• Song of the month, Love Like Its Never Gonna Hurt, Songwriteruniverse.com

Julie Johnson  
Tres Sabores

Julie Johnson, ‘Wine-grower’ of Tres Sabores, moved to her 35 acre ranch on the western benchland of Rutherford in 1987.  Zinfandel grapes were already planted on the property and were soon harvested for Frog’s Leap Winery, which she had founded in 1981 with John Williams and Larry Turley.  Born in Palo Alto, California, educated in Maine and New York, Julie returned to the state in 1980 as a public health nurse, visiting clients up and down the Napa Valley even as she was directing the sales and marketing programming for Frog’s Leap. The arrival of the first of her three children brought an end to the nursing career but Julie found many other ways to pursue her interests in family and women’s health, working on the Napa County Advisory Board for Alcohol treatment programs, volunteering at school, serving on Queen of the Valley Hospital’s Board of Trustees.

 A strong advocate for the enjoyment of wine in moderation as part of a healthy woman’s lifestyle in 1990 she founded Women for WineSenseRodeno,( then CEO of St Supery). The national organization celebrates its 21^st anniversary this spring. She has worked closely with the national and international marketing programs of the Napa Valley Vintner’s Association. In 1998 she tasted her way through the delicious role of Culinary Chair for the Napa Valley Wine Auction.  From 1999 through 2001 she was a Fellow in the California Agricultural Leadership Program.  

Meanwhile, back at her Rutherford Ranch…..the old barn had been converted into a small winery, Cabernet had been planted, and the vineyard had received certification as a California Certified Organic (CCOF) Farm.  Living the “organic” life meant giving even more personal energy to the land, expanding the diversity and health of plantings (pomegranates, olives, and Meyer lemons).  Once the opportunity was presented, Julie decided to change gears and develop her own label, using the distinctive estate fruit so close at hand:  the Tres Sabores “Three tastes” project was born.



Julie and Priscilla enjoy an off-mike toast of Tres Sabores wines

 In 2004, Julie released her first estate Cabernet Sauvignon: “Rutherford Perspective”, which joined her estate Zinfandel, Tres Sabores, Rutherford and her quaffing red blend: ¿Por qué No? in the marketplace.  In the spring of 2006, the first Tres Sabores white wine: Farina Vineyard Sauvignon blanc, was brought to market.  Her wines are distributed direct to consumers as well as through wholesale channels nationally.  The brand is receiving outstanding recognition in the New York Times, the Wine Enthusiast, The San Francisco Chronicle, Decanter, The Sommelier Journal,  Gerald Asher in Fine Wine, and others.

Currently, she’s taking great delight celebrating a renewed family life with husband Jon Engelskirger, consulting winemaker (and combined, their six children!).  Ongoing, she is pursuing winemaking as a vocation, as well as advocating for her passions as a Dame d’Escoffier, Past President of Zinfandel Advocates & Producers (ZAP), and as a member of the Rutherford Dust Society, the Napa Valley Vintners, and Napa Zinfandel Trail. Julie has been a guest lecturer at Bowdoin College, Cornell University and City College of San Francisco. She was a featured winemaker for the Morton’s “Women of Spirit” program and the “Go Organic” program in Northern California.  A regular participant in ‘Wine, Women, & Shoes” events around the country, she has helped raise significant funding for women and children’s charities.  She was filmed for the syndicated TV program “In Wine Country”.  Her product: Fire-roasted Zinfandel and Pomegranate Marinade & Grilling Glaze has been featured on ‘Emeril Live’ and in Food & Wine.  Tres Sabores’ farm-raised Guinea Hens now grace the tables of many prominent restaurants in the San Francisco Bay Area. Her motto? ¿Por qué. No?

Priscilla Young

Mixologist / Bar Manager/ Sommelier

MANDARIN ORIENTAL, SAN FRANCISCO

Priscilla Young thoroughly enjoys being on the frontlines of a restaurant & bar interacting with guests. She has a natural talent for creating a memorable dining experience for every guest that walks through her doors; she was born with a personality and determination perfect for the hospitality industry.  And with 10 years in the restaurant business, 5 of them in the leading luxury hotel, Mandarin Oriental, San Francisco, she has had the experience and training to run such an establishment with success priding herself in instilling superior service standards and creativity.

She made her move to San Francisco to pursue her degree in Cultural Anthropology at San Francisco State University while juggling full time serving and bartending shifts at Cheesecake Factory, a roof-top restaurant that grossed the highest revenue in the country. In a short time, she was enlisted into their “fast track to management” program where she learned to expedite a bustling kitchen to produce dishes for 600+ covers a day ensuring standards and quality. Within a year, Priscilla realized she belonged in a higher arena.

 Her introduction to fine dining and luxury hotels began in 2006 with the Mandarin Oriental, San Francisco when she was hired as a server. After two years, Priscilla Young’s hard work and potential to excel in this industry was recognized by then Food and Beverage Director Milan Drager, who promoted her to Food and Beverage Supervisor. She soon out grew that role and current Food and Beverage Director/Wine Director Nicole Kosta promoted her to her current position as bar manager and sommelier.  Under Nicole’s mentorship, Priscilla Young honed in her skills as a leader responsible for managing the MO Bar, Silks Fine Dining Restaurant, and the hotel’s wine program. Her other responsibilities include planning wine and spirits events and continual beverage education for hotel colleagues.



Priscilla in her element



It is undeniable Priscilla found her calling and passion. She clearly enjoys providing exceptional service, sharing quality wine, spirits, and cocktails. She has always been a creative soul ever since her first finger painted doodle on her parents’ wall as a child.  She views winemaking and mixology as an art form; the expression of the soul, nature, and community. As a sommelier, she is a curator of wine and as a mixologist, she expresses her inner artist.

Her inspiration comes from what is available seasonally and locally. Her Chinese heritage and innate urge to stay ahead of the trends also influence her cocktails. She brings regionally opposite ingredients and flavor profiles together with techniques, both tradition and modern, to create her concoctions. She strives to create an experience with each of her cocktails just like a dish can arouse nostalgia. Spices, aromatics, herbs, and fruits used in Eastern cultures for their medicinal properties are used to infuse in her series of “Medicinal Cocktails”.

Priscilla Young is an active member of the Master Guild of Sommelier and United States Bartender’s Guild San Francisco Chapter. She has most recently won Best Gin Cocktail 2011 for BLOOM gin San Francisco Bartender Competition with an original cocktail recipe “Heirloom Of The Dog”.  

-Favorites –

Gin, “Aviation”, “Ward 8”, Champagne, Pinot Noir, Painting, Traveling

10/04 - Slow Money

EAT, DRINK AND MAKE MONEY AT SLOW MONEY NATIONAL GATHERING IN SAN FRANCISCO

Growing Movement Pairs Family Farms and Food Businesses With New Investment

September 20, 2011 (San Francisco) –The Slow Money movement, cited by Entrepreneur.com as “one of the top five trends in finance in 2011” is coming to San Francisco this fall; bringing with it small food business entrepreneurs from around the country and a roster of conscious investors and star speakers from the world of finance, food and the environmental movement.

The Third Annual Slow Money National Gathering (http://www.slowmoney.org/national-gathering/)

to be held October 12^th through 14^th at the historic Fort Mason Center on San Francisco Bay, will not only feature investment opportunities in dozens of enterprises on the cutting edge of food trends, but will also offer attendees the opportunity to participate in an emerging national conversation about how we can fix our economy from the ground up.

 “In the 21^st century, investing is not only about markets and sectors and asset allocation,” states Slow Money Founder and former venture capitalist Woody Tasch, “In a world that is speeding up and heating up, losing its soil and losing its sense of common purpose, investing is also about reconnecting and healing broken relationships. What could make more sense than taking a small amount of our money, turning in a new direction, and putting it to work near where we live, in things that we understand, starting with food."

The three day event  is the third for the Slow Money Alliance, an emerging network with 11 national branches that was launched in 2008 in response to Tasch’s book, Inquiries Into the Nature of Slow Money: Investing as If Food, Farms and Fertility Mattered, which was immediately hailed as the beginning of a movement.  More than 1000 people from 34 states and several foreign countries attended Slow Money’s first two national gatherings in Sante  Fe and Vermont. At  2010’s conference  over $4 million was invested and since then an additional $5 million has flowed to dozens of small food enterprises. Given that the Bay Area is in the forefront of the local foods movement, this year’s shift to a larger, West Coast venue is expected to spur enormous interest. 

“Problems in the global food system parallel those in the global financial system. Investing in small food enterprises begins to fix many of the problems, quite literally, at their roots,” ” observed Slow Money Founding Member Judson Berkey of UBS.  “This may be the only way to save a lot of small farms. Banks are out of the question,” continued Alexis Koefoed, a chicken farmer at Soul Food Farm in Vacaville, California. “The non-profit organizations that are supporting sustainable agriculture are great resources, and doing really important policy works, but when small farmers need cash, they need to go to private investors who are ready to lend them money.”

Among this year’s list of 100 prominent speakers and educators will be David Suzuki, the award-winning host of  CBC’s “The Nature of Things;” environmentalist  Vandana Shiva, named one of world’s most influential women by Forbes Magazine; Wes Jackson, founder of The Land Institute; Melissa Bradley, CEO of Tides Foundation; Leslie Christian, CEO of Portfolio 21; and scientist turned economist Chris Martenson, whose book and video series The Crash Course is an international best seller, and Thomas Steyer,  Founder of Farallon Capital Management, Managing Director at San Francisco private equity firm Hellman & Friedman, and signatory to the Buffet-Gates Giving Pledge.

An “Entrepreneur Showcase” will spotlight two dozen food and farm entrepreneurs who are seeking funding.  Break-out sessions led by recognized experts will cover topics ranging from farmland preservation to local investment clubs. Each day includes live music, film screenings, sustainably sourced food from local vendors, and many opportunities for networking and relationship building. 

“Slow Money is about relationships, not only transactions,” said Berkeley based Ari Derfel, whose award winning restaurant Gather has been a recipient of Slow Money capital investment. “The National Gathering provides a wonderful environment that catalyzes the flow of money and creates social change.”

Part venture fair, part farm to table celebration, part forum on the future of the economy, the event brings together financiers, farmers and an unusually diverse constituency of folks who want to know where their food comes from and where their money goes.

"I left the world of global finance because it was fundamentally out of touch with the real world, the natural world," said Marco Vangelisti, a former an emerging markets specialist for a major international investment firm.  "Then I found Slow Money and realized that this could be the way back." 

About The 2011 Third Annual Slow Money National Gathering

Event dates are from Wednesday through Friday October 12-14. The program will begin at 9 am every morning and end late evening. Cost is $595 for individuals, non profits and startups and $895 for professional investors, and philanthropists.  Farmer and student discounts are available and Slow Money members receive a 10% discount. Further details and registration forms can be found online at www.slowmoney.org/national-gathering/  .

About Slow Money

The Slow Money Alliance has 2,000 members, including many leaders in social investing, philanthropy and organics.  15,000 people have signed the Slow Money Principles, a new vision of finance that promotes soil fertility, diversity, care of the commons and nonviolence.  Since mid-2010, 11 local Slow Money chapters have emerged around the country and millions of dollars of has been invested in scores of small food enterprises, prompting ACRES USA to call Slow Money a “revolution” and Rodale to call it one of the top ten trends in organics. For more information visit www.slowmoney.org, call 510.408.7645 or email info@slowmoney.org.

# # # # #

Media Contact: Joan Simon

Full Plate Restaurant Consulting

jsimon@fullplateconsulting.com

707-795-4885

Marco Vangelisti

Private Investor

Marco Vangelisti studied mathematics at the University of Padova in Italy. He obtained an MBA from the school “Enrico Mattei” in Milan. He was a Fulbright scholar in mathematics and economics at the University of California in Berkeley. Marco worked for 11 years at BARRA in Berkeley – a consulting company developing statistical risk models for equity and fixed income markets around the world.

Maro worked as visual artist on a full-time basis for 5 years and obtained a MFA focusing on the intersection between public art and ecology. He later worked for 6 years for Grantham, Mayo, Van Otterloo & Co. LLC ("GMO"), managing investment equity portfolios primarily on behalf of large foundations and endowments. Marco left the corporate world in April 2009 and is currently working full time on the Great Turning. Marco is an impact investor, a founding member of Slow Money and an adviser to Ecocity Builders

Teddy Stray

Point Reyes Compost Company

Teddy Stray is a sh*t farmer originally from Bayonne, New Jersey who found his way to Point Reyes California after marrying his wife of 21 years, Lynn Giacomini Stray, owner and founder of Point Reyes Farmstead Cheese Company.

Teddy founded Point Reyes Compost Company in 2009 after looking for a life style change. He made the decision to come off the road and make his departure from the corporate scene. He started Point Reyes Compost because he saw the need for family farmers to diversify their businesses and find solutions for the excess unwanted materials on their farms.

Point Reyes Compost Company is a well-known premium brand distributed throughout Northern California nurseries, home centers, hydro stores and other specialty stores such as Whole Foods.

(left to right) Teddy Stray, Stephen Andrews & Marco Vangelisti
share an off air moment on Slow Living Radio

A Slow Money social statement from Teddy Stray's
company that speaks volumes!

Teddy comes from a strategic sales and marketing background. His experience includes working for Shaw Industries, (a Berkshire Hathaway Company) as Vice President, Global accounts. As a member of Shaw’s Green Team, he was responsible for educating multi-national companies on producer’s responsibility, sustainability, take back strategies and closed loop-manufacturing processes

Teddy has had two other entrepreneurial quests in his career. The first a company he founded that designed, developed and manufactured educational carpets designed for learning which was purchased by its largest competitor. Another project was Verstaex Art Products, a small 25-year-old dilapidated manufacturer of water-based inks, paints and artist waxes. Teddy and staff resurrected, rebuilt and re-branded the organization and sold the company 2 years later to its largest competitor.