Another Phabulous Pharm in Phoenix - OK, I'll stop now. Phinally.

A view of the groves

“Former Detroit auto industry worker becomes olive farmer”
Isn't that a headline for the ages? Lucky for visitors to the area, That's exactly what Perry Rea did. After a period of study in Italy, the Rea family (wife Brenda and four and a half kids - Brenda was expecting) moved to Queen Creek (southeast Phoenix), planted olive trees and began their own business eleven years ago. Now, Queen Creek Olive Mill is a thriving concern, selling three grades of excellent quality olive oil, flavored oils, tapenades, and lots of other goodies, including beauty products (Olivespa) as well as edibles.
Olive oil lip balm, how do I love thee? Here in the desert, humidity is hard to come by – even in this fertile area, prunes not only grow on trees, but humans can turn into one with very little effort. The new line, created by one of the Rea kids, is fabulous.

Take the tour to find out how olive oil is made, the processes, differences in quality (you may never go to Safeway again), and how to really taste the stuff (hint: you warm it up before you swish it around). The Rea family has also published a pretty and practical take on Italian cooking with plenty of EVOO, of course.

Then order at the counter and wander out to the front shaded area to enjoy a tasty, inexpensive Italian-inspired meal among the groves: lunch every day, dinner on weekends. The Estrella pizza is sublime, the warm olives a meal in themselves. Good-sized portions, casual atmosphere and…most European of all… no tipping unless you force it on the busboys. It’s no wonder the Olive Mill has grown over the years and remains a local favorite.

We tried to leave some food on the plates, but it wasn't easy

The Olive Mill is not far from Schnepf Farm, so make a day of farm stops. Just try to avoid S. Rittenhouse Rd. during commute hours; The former 2-lane farm road hasn't kept up with all the new development in the area, and delays are unavoidable during those times.

Queen Creek Olive Mill
25062 S. Meridian Rd.
Queen Creek, AZ 85142

480-361-9860
https://www.queencreekolivemill.com/

It's about the Grass: Stemple Creek Ranch Grass-fed Beef, Baby!

My name is Joanne, and I am an Omnivore. There, I said it. I was a vegetarian for years, but realized one day that the entire world operates by eating something else, and ALL of those somethings were alive at some point, be they plants or animals. I lived on a farm in college, and raised my own meat: beef, pork and chickens. My animals enjoyed full, good lives, and met a quick and painless death (we should all be so lucky). I vowed if I was going to eat meat, it would be from the best possible sources. I'd like to say I kept that vow, but I often bought the cheapest meat I could find simply for lack of alternatives: that's where Stemple Creek Ranch comes in.

Loren Poncia and his wife Lisa  took over the 120-year-old  ranch from his parents in 2001 and expanded the ideas his father had set out years before: improving the quality of the creek that ran through the property by planting trees, improving the soil with more than 20 different types of grasses, and moving his herds of Black Angus from patch to patch to feed (and fertilize).

Hidden away behind the gentle hills off Fallon Rd. in Marin County, Stemple Creek is part of a 10-year soil study, the Marin Carbon Project--as dry land farmers, the Poncias depend on carbon in the soil to absorb rain like a sponge, producing clear run-off into the waterways. Last year, the farm saved the equivalent of auto emissions from 81 cars.

I was at Stemple Creek for a tour, which is scheduled on their website throughout the year (below). The tour started with an outdoor barbecue that left every fervent carnivore in the group sated (coulotte steak, yes!). Loren cooks up several different cuts of beef and there's plenty to go around, even if you're tempted to sneak a piece to Bailey, the very attentive golden retriever. The tour takes in the grounds and gives a lot of history of the place and the ideals which are the driving force of Stemple Creek Ranch.

Loren gets down to grass level to talk about soil improvement

To everything there is a season, and so it is with animals. The cattle wander fertile pastures for  24 months before they reach the valley of the shadow. Some calves are born in the spring, some in the autumn, and each year only a certain number are ready; however, from November to March, less beef is available because the grass quality is different, and Loren takes quality seriously. One of the objections to grass-fed beef is that it's too lean (and therefore tough when cooked). That is NOT the case here; all the cuts were some of the best fat-marbled beef I've ever laid tooth to, perfectly tender and tasty.

Beeeef!

You can schedule a tour or buy pastured, grass-fed Angus beef and lamb from Stemple Creek's Website (www.stemplecreek.com)  and have it delivered to your door. The site also lists all their current purveyors, including:

San Francisco Plaza Farmers Market, Ferry Bldg. Plaza on the Embarcadero, San Francisco, 8AM-2PM Saturday year-round    Ferry Plaza Market 

Marin Farmer's Market, San Rafael Civic Center, 8AM-1PM Thurs. and Sun. year-round   Marin Farmer's Market

The Local Butcher Shop, 1600 Shattuck, Ste. 120, Berkeley, CA    thelocalbutchershop.com/

V. Miller Meats, 4801 Folsom Blvd., Ste. 2, Sacramento, CA   vmillermeats.com/

Thistle Meats, 160 Petaluma Blvd. North, Petaluma CA    thistlemeats.com

Lisa and Loren also rent out a cute rustic cabin on the property through Air B&B--great for a farm stay for families ($175/night): Rustic Cabin

All photos copyright Joanne Orion Miller unless noted

Saturday August 3 –Totem Poles and No Brakes!

I woke fairly early and walked a few blocks to the corner of Davie and Bidwell streets to the Red Umbrella (1707 Davie St.). I had scouted this place the day before; it advertised a “real Canadian Breakfast”—lots of meat! A true old-fashioned breakfast place, I had the aforementioned breakfast with two eggs, home fires and sausage for $6, plus coffee. All was acceptable except for the home fries—I suspect they roast a bunch in the oven, then reheat them on the griddle, making a somewhat dried-out and chewy product. I once asked a man I was dating, "why do you like going out to eat so early in the day?” He responded, “How can you ruin breakfast?” Well, there you have it.

I researched bike rentals and found one on Robson St. close to the apartment—when I told Joe the price ($30/day, plus $10 overnight, plus $20 the next day), he said, “That seems high”. He was right. On Denman St. between Robson and W. Georgia, there were at least five bike rental places that were all cheaper, including Bayshore (745 Denman St., www.bayshorebikerentals.ca), and Stanley Park Cycle (768 Denman St., www.stanleyparkcycle.com). Being a real cheapskate (or cheapcycle), I opted for EzeeRiders (1823 Robson St., 604-331-1789) at $25 a day. They threw in a helmet (mandatory) and lock (I asked for it), and informed me that sidewalks were off-limits. The bike was somewhat embarrassing—a pink one-speed emblazoned with a breast cancer ribbon. As I rode off, I noticed a cluck/clunk sound but ignored it. I won’t make that mistake again.

It was my intention to round nearby Stanley Park (10K, about 7 miles). A seawall surrounds the park (it starts at the Vancouver Convention Center, near the airtrain’s Waterfront Station, one stop north of where I got off), rounds the park and goes far beyond the park into town. This was the best cycling path I’ve ever been on—doesn’t get much more scenic than this! The path was one-way, and wide enough to pass in most places.

My first stop was the totems, probably the most popular tourist spot in Vancouver, at least judging from the buses parked in the lot. 

The Narrows

Once again, I appreciated the graphic beauty of indigenous art of Western Canada. On through the narrows, with giant piles of brilliant yellow sulpher across the strait, around the point to the piling place of Kent Avery, who spends many of his days balancing rocks one upon the other.

Kent Avery, at work

When I reached the end of the park on the other side, I decided to continue on, cross the Burrard Bridge, and tour the famous Granville market. The seawall continued, and I missed the turnoff for the bridge, going under it—however, the ride was so pleasant I continued. I discovered the seawall went all around False Creek—another very scenic seven miles. Knowing my energy wasn’t infinite, and relying on the excellent mapping provided by the city, I decided to take an aquabus water taxi to Granville Island, and ride home from there. 

The Aquabus (www.theaquabus.com) took me and my bike from David Lam Landing to Granville for a couple of bucks and a lot of charm. It makes stops all over False Creek, and is an excellent way to get around.

Granville Island’s Public Market is justifiably famous. Dozens of craft shops surround the covered market, which is a warren of seafood, meats, fresh produce, baked goods and more, rivaling Seattle’s Pike’s Place Market in every way.


I bought salmon jerky from Longliner Seafoods, amazing bread and a cinnamon roll from Terra Breads, fresh blueberries ($2.99/k!) from Granville Island Produce, and settled myself on a bench overlooking the harbor to enjoy a spontaneous lunch.

When I returned to pick up my bike, parked with a hundred others, I was disturbed to find that I no longer had a front brake—part of the assembly had fallen off! I cycled back to the bike shop over the Burrard Bridge from Granville Island (carefully, very carefully), though I spent very little time on public streets thanks to the excellent bikeways. Nervous, nonetheless, I brought the bike in, explained the problem, and asked for a discount—they gave it to me immediately. 100%. I think that little pink number will no longer be in the rental line-up.

The Burrard Bridge, up close and personal

See the video: http://vimeo.com/71997462.