Style Magazine - September 2021
If you could only eat one food for the rest of your life, what would it be? For me, the answer is easy. Pizza. It’s acceptable for breakfast (I take mine fresh out of the fridge), lunch, dinner, and every meal in between. Plus, there’s enough variety (sauces, crusts, baking vessels, toppings) that I don’t think my taste buds would ever find a slice that wasn’t nice. Come to think of it, I’ve never met a pie that didn’t catch my eye; even frozen pizzas are my friend. With that said, some are certainly better than others and receive rave reviews for a reason. In-season ingredients, dough handling, a suitable sauce to cheese ratio…all this, and more, plays into the finished product. In this month’s feature, “Pie Oh My!” (page 61), we share 25+ out-of-the-pizza-box creations that’ll hopefully have you hungry to branch out of your (thin…or maybe thick) crust comfort zone and explore more of our region’s praiseworthy pizzerias. If you’re looking for one last hurrah before summer comes to a close, consider a staycation. In “Vacation by Design” (page 54), we share some hip home rentals that aren’t only aesthetically appealing but sited within walking distance to a trove of treasures, too—from Apple Hill to Historic Folsom to Old Town Auburn. It’s a good reminder that getting away doesn’t always mean going far away. What else comes with the changing seasons? A change in your wardrobe. For readers wondering what to wear when the temps dip down, we turned to the pros—personal stylists to be exact—and asked them how to look fresh this fall. Flip to “Dress Code” (page 48) for their top style tips, plus a list of local boutiques we love. One trend that never goes out of style? Supporting small businesses. So, whether you’re deciding where to pick up tonight’s pizza or what to do this weekend, I encourage you to choose the mom-and-mom places featured in this month’s magazine. Cheers! —Megan megan@stylemg.com @meggoeggowaffle
If you could only eat one food for the rest of your life, what would it be? For me, the answer is easy. Pizza. It’s acceptable for breakfast (I take mine fresh out of the fridge), lunch, dinner, and every meal in between. Plus, there’s enough variety (sauces, crusts, baking vessels, toppings) that I don’t think my taste buds would ever find a slice that wasn’t nice. Come to think of it, I’ve never met a pie that didn’t catch my eye; even frozen pizzas are my friend. With that said, some are certainly better than others and receive rave reviews for a reason. In-season ingredients, dough handling, a suitable sauce to cheese ratio…all this, and more, plays into the finished product. In this month’s feature, “Pie Oh My!” (page 61), we share 25+ out-of-the-pizza-box creations that’ll hopefully have you hungry to branch out of your (thin…or maybe thick) crust comfort zone and explore more of our region’s praiseworthy pizzerias.
If you’re looking for one last hurrah before summer comes to a close, consider a staycation. In “Vacation by Design” (page 54), we share some hip home rentals that aren’t only aesthetically appealing but sited within walking distance to a trove of treasures, too—from Apple Hill to Historic Folsom to Old Town Auburn. It’s a good reminder that getting away doesn’t always mean going far away.
What else comes with the changing seasons? A change in your wardrobe. For readers wondering what to wear when the temps dip down, we turned to the pros—personal stylists to be exact—and asked them how to look fresh this fall. Flip to “Dress Code” (page 48) for their top style tips, plus a list of local boutiques we love.
One trend that never goes out of style? Supporting small businesses. So, whether you’re deciding where to pick up tonight’s pizza or what to do this weekend, I encourage you to choose the mom-and-mom places featured in this month’s magazine. Cheers!
—Megan
megan@stylemg.com
@meggoeggowaffle
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| eat & drink | Sip on This<br />
Down to Earth<br />
4Sustainable<br />
Wineries<br />
by LUNA ANONA<br />
Sustainable<br />
wine practices<br />
protect the<br />
earth, including<br />
the soil, air, and<br />
water. There are<br />
many ways to<br />
be sustainable,<br />
including water<br />
or energy<br />
conservation,<br />
pest<br />
management,<br />
green building,<br />
and land<br />
conservancy. As<br />
grapes are grown,<br />
harvested, and<br />
made into wine,<br />
the environment<br />
and its future<br />
are prioritized<br />
by these local<br />
winemakers.<br />
Wise Villa Winery<br />
4200 Wise Road, Lincoln,<br />
916-543-0323, wisevillawinery.com<br />
WHY IS SUSTAINABILITY IMPORTANT<br />
TO YOUR WINERY? Wise Villa is a threegeneration<br />
family business, so we’re<br />
keenly aware of the importance of having<br />
a healthy ecosystem at the vineyard and<br />
the land surrounding it. We want to pass<br />
on a healthy, functioning agricultural<br />
enterprise to many more generations.<br />
HOW IS YOUR WINERY SUSTAINABLE? The<br />
most impactful sustainable method is a<br />
bio-friendly wastewater treatment system:<br />
biofiltro. It’s utilized for the winery’s<br />
wastewater and is a blend of modern<br />
science and Mother Nature; the wastewater<br />
is gravity-fed into a two-story recycled<br />
cargo container and undergoes a process<br />
of percolating through wood shavings and<br />
sand as well as passing through a chamber<br />
of millions of earthworms, which consume<br />
remaining suspended solids. The naturally<br />
cleaned water is then reused for irrigation.<br />
Wise Villa is one of only seven wineries in<br />
California to employ this practice and also<br />
uses natural bio-fertilizers, mows weeds<br />
instead of spraying herbicides, utilizes owl<br />
boxes instead of pesticides, and preserves<br />
the soil’s natural microbes by eliminating<br />
the practice of tilling it between crop rows.<br />
WHAT IS YOUR WINERY KNOWN FOR? Wines<br />
with lower alcohol levels and fruit-forward<br />
characteristics that pair well with food.<br />
TELL US A FUN FACT ABOUT THE WINERY.<br />
There’s also a restaurant at the vineyard! For<br />
weekend trips, be sure to arrive before noon<br />
for a table on the lawn or on a private landing.<br />
The restaurant also offers a to-go menu for<br />
enjoying at the vineyard or lawn picnics. For<br />
dinner, don’t forget to make a reservation!<br />
Main photo by Ross Franquemont. Bottle photo by Anne Doupnik of Heirloom Photography. Other photos courtesy of Wise Villa Winery.<br />
94 stylemg.com | SEPTEMBER <strong>2021</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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