 Gratitude Gourmet Port Wine Caramel Sauce
 Wanderlust's core mission is to create community around mindful living and brings yoga, music, and dance together in beautiful US environments.
A core mission is to Create Awareness because they believe that: "many of the great challenges facing us today, from environmental damage to food shortages to disease to political upheaval, can be improved or solved through mass action. But mass action requires awareness, so wherever possible, we will use the Wanderlust platform to highlight -- and with luck, resolve -- the most important issues of our time."
I was fortunate to attend last year's Wanderlust Squaw Valley in Lake Tahoe for one day last year. It was amazing to practice yoga at Squaw High Camp overlooking the gorgeous snow-capped mountains on a sunny California day, BREATHING fresh air, and meeting the most friendly people. In the evening, Winederlust offered local, organic, and biodynamic wine and beer samplings, along with a Music Festival. A Wanderlust video is below including some nice video interviews.
This year's Wanderlust California Squaw Valley event is July 26-29. I would advise registering early because the online class schedules get booked very quickly along with the Farm to Table Dinners.
 Who's going to the San Francisco Zinfandel Festival? It's an event I look forward to every year. The Saturday Grand Tasting will feature A to Zin.Savor the journey through the world’s largest single varietal tasting as you sample from hundreds of barrel samples, new releases and premier Zinfandels. Meet winemakers from each of the unique Zinfandel growing regions and explore the dimensions of this authentically American varietal at the most comprehensive showing of Zinfandel wineries in the world. This distinctively “A to Zin” experience lets your senses guide a spirited adventure through the many tastes of America’s Heritage Wine.
 Trefethen Winery I really enjoy hearing Winery Owner Stories.
Here are some Trefethen Napa California Winery Video Stories I captured during the Napa Walnut Harvest Visit, including the fact that each employee goes home with fresh produce from the Vineyard's working farm, and how the Winery preserves an old Walnut Tree and plants the vineyard around it. During the Holidays, Vineyard Partners receive a bag of Walnuts as gifts. The Tree is also home to visiting raptors, bees, and sometimes a mother coyote and pups. I've also included a few pictures including one with Mollie Katzen, co-creator of the Moosewood Restaurant near Cornell University Ithaca New York and Cookbook author with millions of books in print, and named by the New York Times as one of the best-selling cookbook authors of all time.
Dr Roizen also spoke this same evening (see video) about taking his family to the Moosewood Restaurant to experience healthy vegetarian food. I also enjoyed my experience at Moosewood Restaurant while visiting Ithaca for a Conference. I think you'll enjoy these 2 Videos. Cheers!! :)
 Mary Vincent & Chef Cindy Pawlcyn Chef Cindy Pawlcyn, owner of Brassica Napa California, prepared a gourmet Mediterranean and Turkish Lunch during the California Walnut Tour. Here's her recipe for Turkish Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup.
Also enjoy the short videos of her Brassica outdoor fireplace and wines served as well as Lunch photos below featuring:
-The Garden
-Persian Spiced Walnuts & Walnut Garlic Spread
-Dolma-Walnuts (in place of pine nuts), fennel pollen, and mint stuffed grape leaves
-Turkish Red Lentil Soup with Paprika & Aleppo Pepper Sizzle
-Vegetarian Pasta
-Dessert and Coffee
Ingredients2 large sweet red peppers (12 ounces)1 tablespoon water2/3 cup lightly toasted California walnuts1 tablespoon crushed garlic2/3 cup toasted sourdough bread crumbs1 or 2 red jalapenos, seeded and minced1/4 cup extra virgin olive oil1 1/2 teaspoons coarsely ground cumin seeds1/4-1/2 teaspoon crushed red pepper flakes1 tablespoon pomegranate syrup2 tablespoons lemon juicePreparationRoast peppers over a grill or gas flame, turning frequently until charred all over. Seal 10 minutes in a plastic bag, peel, seed, and chop. In a food processor, mix chopped peppers with 1 tablespoon of water. Process to a moist paste. Set aside.Pound walnuts with garlic in a mortar. Stir in bread crumbs and jalapenos. Continue pounding until all ingredients are blended. Mix in the pureed peppers. Gradually mix in the olive oil and season with cumin, red pepper flakes, pomegranate syrup, and lemon juice (use additional lemon juice if pomegranate syrup is unavailable).Taste and adjust with salt and lemon juice. Let stand several hours or overnight for flavors to blend and mature. Serve with croutons or on flatbread wedges or crackers.About 1 ¾ cups, serves 12 (2 tbsp each)Nutrition information per serving: 100 calories, 2g protein, 5g carbohydrate, 1g fiber, 9g total fat, 1g saturated fat, 4g monounsaturated fat, 3g polyunsaturated fat, 0mg cholesterol, 19mg sodiumRecipe Courtesy of Chef Cindy Pawlcyn
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