Green Wednesday: Earth-Friendly Eateries and Garden Escapes
Green Wednesday: Earth-Friendly Eateries and Garden Escapes
By John Durham, U.C. Master Gardeners of Napa County / Susan Crosby, Napa Climate NOW!
Most Wednesdays, Napa Valley Features includes posts from Napa Climate NOW!, a local nonprofit advocating for smart climate solutions, alongside the ongoing series by the U.C. Master Gardeners of Napa County, who share research-based horticultural advice. Together, these organizations provide valuable insights into sustainable gardening practices and climate-related topics relevant to our region.
"Earth Friendly Restaurants Step Forward" by Susan Crosby, Napa Climate NOW!: This piece highlights the “Earth Friendly Eatery” decal program, which recognizes local restaurants that reduce waste by prioritizing reusable foodware and responsible environmental practices.
"Put a Visit to Filoli’s Gardens on Your Must-See List" by John Durham, U.C. Master Gardeners of Napa County: This article takes readers on a tour of Filoli, a historic estate in Woodside known for its English-inspired gardens, inviting them to explore its lush rose gardens, scenic trails and rich history.
Put a Visit to Filoli’s Gardens on Your Must-See List
By John Durham
NAPA VALLEY, Calif. — Since a visit to the Cotswolds region earlier this year, I’ve been eager to satisfy my appetite for English gardens. Fortunately, one doesn’t need to travel to the United Kingdom to experience such a place. We have a great example in Northern California.
It has been more years than I can remember since my first visit to Filoli, the former Bourn-Roth estate in Woodside. So in some ways it felt like being there for the first time.
William Bourn was the prosperous owner of a gold mine who, with his wife Agnes, built Filoli as a self-sufficient country estate. Designed by Willis Polk, the famous San Francisco architect, the mansion took three years to build and was completed in 1917. Twenty years later, after both of the Bourns were deceased, William and Lurline Matson Roth purchased the property. Lurline was the heir to the Matson shipping fortune and the one who in 1975 donated the entire 650-acre estate to the National Trust for Historic Preservation. Today it is open for public tours and nature hikes and draws 400,000 visitors a year.
Entering through the original carved oak door that the former owners brought from their home in San Francisco, I encountered the beautiful garden “rooms” area. Indeed, there are many gates and paths interspersed in the 16 acres of formal gardens. They add to the whimsy and appeal of Filoli.
Visiting in early September, I found roses, dahlias and begonias in abundance and full bloom. Unfortunately, the hydrangeas were past their prime, but they were gigantic. According to Flowers magazine, Filoli is home to 1 million daffodils, which must put on quite a show in spring.
Being a rose fan, I was thrilled to see so many still in bloom, among them “Lady of Megginch,” “Lady of Shalott” and “Secret.”
Adjacent to the Rose Garden and after the Knot Garden is a marvelous collection of dahlias (my second-favorite flower). They were so beautifully colored and striking. Among the standouts: “Heather Marie,” “Clyde’s Choice,” “Pearson’s Colleen,” “Show ‘N’ Tell” (perhaps my favorite) and “Crichton Honey.”
Farther down, in the so-called Panel Garden, there were large beds of a knee-high plant with lovely coral-colored blooms. A label identified the plant as “Gaza,” but I’m still unsure what it was.
Just beyond this garden, I took the pathway steps leading up to the High Place. From this vantage point you can look back to the yew allée and enjoy the view. Walking back down through the allée, I was surprised by the expansive pool pavilion area. Adding to the charm of the walk were small pots of Echeveria “Purple Pearl” and small ceramic and stone ornamental sculptures.
Of course, at the end of the self-tour we had to go into the garden gift shop. Needless to say, I spent some money and time there and walked out with a few souvenirs.
After lunch on the dining room terrace, we visited the historic house. While the “bones” of the rooms have not been altered, the furniture and decorations changed with ownership. Admittedly, I must either not have paid enough attention on my first visit or just focused on certain rooms more than others. I did not recall much from that visit, although I distinctly remember the layout of the Gentlemen’s Lounge, particularly the pool table.
This time the library made an impression with all the shelves of books that belonged to the Bourns. The drawing room was notable, as well. It included the only known photo of Agnes Bourn entertaining and pouring tea. After dinner the women would withdraw to this room while the men remained in the dining room. Times have changed, of course. Perhaps that’s why we don’t see drawing rooms in homes nowadays.
In order to serve all these folks, of course, they had an expansive butler’s pantry and kitchen. These rooms had serving ware on display and all of the original appliances, including the original stoves.
Unfortunately, the ballroom was being restored and no entry was allowed. The rooms upstairs were also not open to the public. Still, I would recommend spending part of a day visiting this historic house.
There is so much more to see and do at this huge estate. You might plan to spend a full two days there if you want to take in the expansive California Trail or Spring Creek Trail.
Fall Faire: Join the UC Master Gardeners of Napa County for an entertaining and educational event on Saturday, Sept. 28, from 1 to 4 p.m., outdoors at the University of California Cooperative Extension, 1710 Soscol Ave., Napa. Enjoy exhibits on composting, monarch butterflies, succulents, water conservation, bees and more. The program includes activities for kids, a scarecrow contest, giveaways and music. Admission is free.
Library Talk: Join UC Master Gardeners of Napa County and Napa Public Library for a free talk on “Thirsty Lawn to Low-Water Succulents and Perennials: A Step-by-Step Guide” on Thursday, Oct. 3, from 7 to 8 p.m., via Zoom. Don't let analysis paralysis stop you from achieving your new climate-appropriate garden. Join the UC Master Gardeners of Napa County on a step-by-step journey from a weedy, labor-intensive lawn to a garden of succulents and perennials with year-round color. Register here.
Workshop: Join UC Master Gardeners of Napa County for a workshop on “Soils, Compost and Mulch” on Wednesday, Oct. 9, from 6:30 to 8:30 p.m., at the Pelusi Building, 2296 Streblow Drive in Napa. Pat Costello, the city's water resources analyst, will summarize the eight principles of water-wise landscaping. Master Gardeners will examine local soil types and demonstrate how to improve your soil with aeration, amendments and mulch. Register here.
Help Desk: The Master Gardener Help Desk is available to answer your garden questions on Mondays and Fridays from 10 a.m. until 1 p.m. at the University of California Cooperative Extension Office, 1710 Soscol Ave., Suite 4, Napa. Or send your questions to mastergardeners@countyofnapa.org. Include your name, address, phone number and a brief description. For best results attach a photo.
If today's garden-focused story captured your interest, explore these related articles:
Transform Your Garden — Embrace Low-Maintenance Native Plants
Weekender Encore: Nature’s Sweet Treasure — The Blackberries of Napa Valley
John Durham is a UC Master Gardener of Napa County.
Earth-Friendly Restaurants Step Forward
By Susan Crosby
NAPA VALLEY, Calif. — It isn’t easy to be green, but thanks to the efforts of many local restaurants, we can often avoid using disposable foodware. Volunteers from Napa Climate NOW!, a grassroots organization focused on smart climate solutions in Napa County, have been visiting restaurants, cafes and bakeries to introduce them to the “Earth Friendly Eatery” decal program. The program recognizes eateries that have responsible foodware and waste-reduction practices.
“The number of Earth Friendly Eateries is growing, as more restaurants and cafes than ever are making conscientious choices about the ways they run their kitchens, takeout counters and dining areas,” said Bob Figoni, former chair and longtime member of the Napa Climate NOW! Waste Reduction Team.
As featured last year in this column, Southside Café and Compline were the first to qualify. Newly recognized are some Napa favorites: Nosh Napa, Celadon, Scala, Zuzu and La Taberna.
“Eliminating plastic is clearly an urgent target,” Figoni said, “but the larger goal is to transition away from all disposable foodware, whether plastic or compostable, in favor of reusable cups, cutlery, plates and containers.”
Certified compostables are an improvement, but they are still single-use products that consume resources during manufacture and transport. Note that the “Reduce, Reuse, Recycle” mantra purposely prioritizes the first two – reducing and reusing – because these get 100% results. Nationwide, only a small percentage of items placed in recycling bins is effectively turned around for other uses. Happily, our local Napa Recycling and Waste Services is among the most effective recycling services in the country, as long as we consumers put recyclables in the blue bins and nothing else.
Creating awareness is the real work because it transfers to good choices when shopping or dining out or cooking at home as well as good choices among candidates and ballot initiatives every election season.
Solving the problem of restaurant and café waste, especially getting everyone onboard, will require constructive engagement of local government, along with the creation and use of alternative materials. The Napa County Board of Supervisors is working on an ordinance promoting best environmental practices in eateries. The city and town representatives on our countywide Climate Action Committee can follow suit by proposing similar ordinances at the municipal level up and down the valley.
Many California counties already have such ordinances in place. And on the global level the United Nations is building support around the world for an accord to limit plastic production. As for the solutions part of the equation, many alternatives to plastics and single-use items are already at hand, from better organic materials and reusing things to bringing our own containers.
Climate change has moved from being a question of “belief” to being a palpable daily concern. The good news is that our choices continue to have an impact, and the simple act of choosing restaurants with reusables and providing our own foodware when ordering to-go is part of the solution. Make good choices. Bring your own cups, containers cutlery. Stand tall.
Please look for this decal when you’re out for a meal or a cuppa in the days ahead, and why not shower the waitstaff and managers with appreciation? If you see no decal, perhaps mention the program to the staff. They might be interested in participating.
Earth Friendly Decal Program in Brief:
Four measures are required:
All reusable foodware for in-restaurant dining.
For takeout, customers are encouraged to provide their own. Upon request only, certified compostable disposable foodware can be provided.
A poster or a note on customers’ receipts stating the establishment’s commitment to good environmental practices.
Kitchen staff trained to follow “Reduce, Reuse, Recycle and Rot (compost)” before sending waste to landfill.
Three other actions from a list of nine choices are required, such as reducing water use, using certified biodegradable foodware for takeout, gifting customers who bring their own containers with a discount or other incentive, and working with local vendors.
If today's climate-focused story captured your interest, explore these related articles:
Green Wednesday: Fall Gardening Fun and Youth Climate Advocacy
Under the Hood: Climate Change's Growing Impact on Napa Valley
Pruning and Climate Adaptation Tips for Home Vineyards in Napa Valley
Dan Berger's Wine Chronicles: The Evolution of Wine in a Warming World
Black Sears Family Donates Land to Help Create Wildlife Corridor
Susan Crosby is a member of Napa Climate NOW!
It is, of course, very important to support the restaurants you are labeling "earth-friendly" as there is no question that the amount of waste traditionally produced by restaurants is monumental. But it would be great if more restaurant also made an effort to offer more vegan options, which are without question, earth-friendly. I am repeatedly shocked and disappointed that a self proclaimed gastronomical destination like Napa has so many restaurants that offer so few vegan items on their menus. I don't want to "hold the cheese," I want delicious dishes designed for this growing sector of planet conscious eaters. I've travelled the world and have found more vegan options almost everywhere, as compared to here. So, kudos to restaurants reducing waste (and to those few in Napa that are getting on the vegan train), but let's start taking that next step!
In the spring there are myriad tulips as well as daffodils. And don’t forget the wisteria that climbs four stories up the side of the house. The base is as thick as a tree. Caveat: wisteria can be destructive, so it may no longer be there. But when I saw it many years ago, it bowled me over with its size.