VINEYARDS, REDWOODS, AND THE UNTAMED NORTHERN CALIFORNIA COAST

While I’m a native Californian, I didn’t grow up near the coast. So, family trips to the beach were always an event. We’d never go to the coast for less than a weekend, and my parents, who were young with four children, often took us on weeklong camping trips to get the most out of vacation time on a tight budget. When we camped, we cooked every single meal. There were no meals out. Though we did go fishing and crabbing, or blackberry picking if the season was right, we primarily kept it simple: roasting sausages on the fire or chili on our camp stove, cooking up oatmeal in the morning, and roasting smores at night.

I didn’t know it then, but this would become my preferred way to travel: heading straight to the coast—or anywhere beautiful—and enjoying the trails, beaches, and views, then cooking or preparing food for myself. Sure, now that I’m older (and have been working in the wine industry for 18 years), I seek out slightly more gourmet experiences: picking up locally produced wines, artisan cheeses and other products along the way, or stopping to seek out the best clam chowder, fish tacos, or oysters