by Henry Lutz
A decade ago, Silvia Ortiz was unemployed and desperate for work. But with scant grasp of English and unable to speak it, she remembers having to ask her then 6-year-old son: “How can I tell the winemaker that I am looking for a job?”
by Henry Lutz
The customary way to get rid of vineyard clippings and old vines is to burn them in the wet season, but the times are changing.
A draft county climate action plan proposes alternatives to the traditional open burning of vineyards, while environmentalists are pushing to end burning altogether. Both efforts are rooted in ultimately reducing the county’s greenhouse gas emissions.
by NVG Task Force
"Picture this scene: This year in Napa, we have benefited from frequent and significant rain. Bay Area Air Quality Management District’s hotline announces an increasingly rare permitted burn day. An inversion layer, however, can cause smog and smoke to remain near ground level.
We all know what happens next: The match is struck and the stage is set for the kind of smoky burn that disturbs neighbors and sets a bad example of what it means to farm in the Napa Valley.
Can the industry do more to prevent the occurrences of these types of burns? Yes — ask the Napa Valley Grapegrowers Vineyard Burning Task Force."
By North Bay Business Journal
Rutherford grower Ted Hall of Long Meadow Ranch has been named the 2017 Napa Valley Grower of the Year.
Hall will be honored for his contributions to the Napa Valley wine industry and community on May 12 at Napa Valley Grapegrowers’ 42nd annual dinner. Award criteria are a strong commitment to sustainable practices, recognized leadership in agricultural preservation, dedicated community focus, contributions to the Napa Valley community and active promotion of Napa’s reputation for the highest-quality vineyards.
By Natalie Kitroeff and Geoffrey Motlan
Arnulfo Solorio’s desperate mission to recruit farmworkers for the Napa Valley took him far from the pastoral vineyards to a raggedy parking lot in Stockton, in the heart of the Central Valley.
Carrying a fat stack of business cards for his company, Silverado Farming, Solorio approached one prospect, a man with only his bottom set of teeth. He told Solorio that farm work in Stockton pays $11 to $12 an hour. Solorio countered: “Look, we are paying $14.50 now, but we are going up to $16.” The man nodded skeptically.