In 1976, two UC Davis graduate students bought 20 acres of land in the highly arable Capay Valley. One of the students, Kathleen Barsotti, was working toward her master's degree in ecology and was determined to grow vegetables and fruits in an eco-friendly way: organically. The organic-food movement hadn't yet entered the public consciousness, and Kathleen worked overtime to convince restaurants, stores, and consumers of the taste-able merits of her process. Over time, given the possible health and environmental benefits of certified organic food, she succeeded. The farm sprouted to 300 acres to accommodate the increased demand. Today, a second generation runs the farm as well as a shop inside San Francisco's Ferry Building. Dubbed Farm Fresh To You, the store furnishes customers' bags or portable cornucopia horns with all sorts of soil-sprouted goods, including heirloom tomatoes, sweet peas, and fresh asparagus. The farm also teams up with fellow Yolo County and Pacific Northwest farms to deliver boxes of seasonal produce to area homes.
Arcadia Thai Spa's inviting, homey reception area matches its private treatment rooms. In both the lobby and treatment quarters, orchids and soft textiles create a natural sense of comfort. Whereas sunlight floods the reception area, dim light prevails in the treatment rooms, originating from votive candles and the incandescent eyes of live panthers. In these quiet rooms, beauty professionals perform Thai-style spa treatments.
Skincare treatments for the face primarily target conditions related to aging. The Hydra Medic acne treatment neutralizes bacteria and repairs lesions with potent botanical ingredients. Designed for older skin, the Vita Cura 5 treatment dissolves damaged skin tissues, uncovering fresh new skin with fewer age spots. During Thai massages, therapists use their hands, knees, legs, and feet to relieve clients' muscular pain and train for the Twister world championships.
To lend their mattresses the highest degree of customizable comfort, the sleep scientists at Cellupedic have combined some of the best elements of nearly every mattress type. The mattress tops are outfitted with a layer of latex or memory foam, which rests upon a foundation of 144 air pockets called "zone cells" that, like coil springs, provide localized support while also offering the adjustable firmness of an air mattress. Mattress comfort is further customized during in-store assessments, in which a Cellupedic sleep expert tailors zone-cell configurations to suit individual sleep habits and body types.
A massive saguaro cactus towers over the entrance garden to California Cactus Center, shadowing a stone pathway surrounded by potted bromeliads with its sky-scraping height. The nursery deals exclusively in desert plants from around the world, stocking dozens of cacti species and other succulents and drought-happy botanical specimens. Inside the center, trays of tender succulents spread out over long tables as dangling strings of decorative rocks and glass sway gently above them. Dusted tones of lavender, sage, and scarlet-edged olive grace each leaf, and tillandsias—air plants that require no soil to live—sway gently within glass domes. Metal gates emblazoned with cacti lead to a section of clay and ceramic pottery, as well as decorations including brassy crescent moons and smiling suns. Outside, lily pads float in a peaceful pond as barrel cacti stretch their knobby heads from between agave plants, prickly pears, and prolific palm fronds. The nursery’s staff can guide patrons in any of their botanical pursuits, whether choosing the proper plants for their yard, maintaining their landscapes, or figuring out whether or not their saguaro actually likes wearing its sombrero.
After a course at Village Kitchen, accomplished chefs will inch closer to pro status, while those who've chopped more fingers than potatoes will have their clumsiness exorcised thanks to patient instruction from Village's enlightened gurus of all things edible. Classes are held every Saturday at 10:30 a.m. (the classes are also offered one Wednesday a month at 6 p.m.), while the theme varies from week to week. On April 10, learn to master the pressure cooker to easily turn out incredible delights like coq au vin with button mushrooms, or discover the joys of the spring harvest on April 24 with a complete tutorial in a four-course seasonal feast with salmon medallions, baked gnocchi, and cherry-chocolate gelato. On May 8, harness the subtle power of Indian spices to create tandoori shrimp, curried salmon with cinnamon rice and golden raisins, and warm rice pudding; or craft the perfect wine appetizers (you'll make five), like scallop ceviche with melon and red-onion asparagus quesadillas, on May 22. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people, so when you find the apple class of your human eye, call to schedule before it fills up.