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Producing wine isn’t necessarily low-impact. It requires water—lots and lots of water. And lands—lots and lots of land. There is energy, and the resources to bottle, and to ship. It is an elegant, but potentially resource-heavy process. But, for the past two decades, roughly the same time that the wine

A lineup of eight brews—three seasonal and five year-round—are brewed on-sight, to headline a local/organic menu and operations plan that puts its money where it mouth is. Not just local ingredient sourcing, but increasingly local ingredient production, at the One Mile Farm just outside town; not just benefits and progressive

The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported