Monday: Cafe Gratitude Reset your well-lived weekend with a plant-based meal that will fuel the body and mind. Take a moment in the zen cafe to think about the week ahead and don’t leave without trying dessert. Our recommendation? Coconut cream pie. Omnivores Love: Summer Polenta | braised summer squash, roasted tomatillo sauce, sautéed kale,…
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Our family of four has been exploring the Anza Borrego desert in awe for decades. When my parents grew tired of marine layer mornings brought on by June gloom we’d pack up our Ford Explorer and drive the 2 hours out to the desert. I’m fairly certain my sister and I never let our parents…
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Tucked behind the Cuyamaca mountains and west of the Salton Sea, lies the desert oasis of Borrego Springs. Providing refuge and guiding light to those seeking connection to the natural world. We wish you were here.
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It’s fall, the sun sets far before we’re ready. We load the van in darkness on a slanted San Francisco street. Packing up the van feels like a curious new luxury. Swapping compact pads and sleeping bags, for pillows and down blankets. We cruise out just after 6 but the sky is pitch black. Giving…
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When we lose cell service, we gain clarity, we see what is truly important on this blue-green rock of ours and the simplicity is so damn satisfying.
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Life slows down, noise fades, leaving more room to enjoy what’s directly in front of you.
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These breakfast oats are dessert worthy.
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The Fourth of July, a safe bet for grilled food, salt water and Fleet Wood Mac. There is something enchanting about this holiday that makes strangers feel like old friends. Bonded over love of country.
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New Years Eve 2017: Ringing in the new year among the deer and the redwoods of Santa Cruz Mountains.
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Ingredients Israeli Pearled couscous Heirloom Tomatoes Crimini Mushrooms White or Yellow Onion Olive Oil Rosemary Salt, Pepper Red Chili Flakes To cut down prep time on the trail, combine olive oil, rosemary, S+P and chili flakes in a small mason jar the night before and refrigerate. Mix into couscous for easy seasoning, the mixture keeps…
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