Clark Staub - Full of Life Flatbread
In 2004, former music business executive Clark Staub launched a small-batch wholesale bakery in Los Alamos. Later that year he banked on the success of his bakery and opened a ‘weekend only’ restaurant, known today as Full of Life Flatbread. With a reliable network of farmers, many within a 60-square-mile radius, Clark uses organic and sustainable ingredients whenever possible along with foraged and wild foods from the surrounding area. Full of Life Flatbread features over 90 wines on their menu, most from smaller lot producers in Santa Barbara County. Along with the popular restaurant, Full of Life Flatbread pizzas are made on the premise in Los Alamos and shipped to premium grocery stores nationwide, including New Frontiers, Whole Foods and Gelson’s. Full of Life is located at 225 Bell Street in Los Alamos. They are opening a new location this Spring at 28 West Victoria Street in Santa Barbara.
Happy Canyon Vineyard is nestled into the undulating hills of the beautiful Piocho Ranch, home to the Barrack family since 1992. Out of a love for the countryside and a ranchers’ life, the Barracks developed rolling acres of vineyards and plenty of space for polo competition. The property sits nestled in the Happy Canyon Valley, a fairly new area for grape growing that has resulted in producing spectacular Bordeaux varietals. Piocho is a Chumash Indian word meaning “where the two rivers meet and go to heaven”. The ranch is also home to the “Piocho” polo team. Excerpted from Happy Canyon website
Roots Organic Farm sits on 40 acres in the idyllic Santa Ynez Valley. Jacob is a native of the area and someone who loves the wild land of the valley, the back country and the coast in particular, so it’s no surprise that a curiosity about farming led to starting his own business right where he grew up. On Saturday’s you can find Jacob at the Farmer’s Market in Santa Barbara selling the bounty of his labor and chatting with a loyal customer base. Regarding soil manipulation and fertilization, Jacob leaves much of the work to nature. This low input philosophy – take care of the soil and the soil will take care of the crops – yields aesthetically beautiful vegetables that are sought out by many. His drive to keep up with what is trending and popular in the vegetable world has led to established relationships with a handful of chefs in the valley who value his farming philosophy and get excited about what he adds to their menus. Like The Family School, Jacob believes that increased diversity in the field yields a richer environment in which to grow.
Jacob Grant - Roots Organic
TJ Barrack, Jodi Barrack Pitts, Sean Pitts, Brett Barrack
Happy Canyon Vineyards