Southern California's Cultivating Good: Culinary Philosophy of Good, Clean, and Fair Food

[Linda Stewart]

At a Temecula, California media event for International Food, Wine & Travel Writers Association (FWTWA), we had an opportunity to learn about Cultivating Good, which encompasses E.A.T. (Extraordinary Artisan Table) Marketplace, Harvest 2U, and EAT@Home.  The architects of Cultivating Good, Don Webber and Leah Di Bernardo, have a noble mission:  to support the local food economy by providing fresh, healthy food to the community.  As an advocate for the area’s farmers, ranchers, and food artisans, Cultivating Good and their partners are dedicated to educating the public on the nutritive benefits of locally foraged food, the importance of organically preserving our environment, and the value of sustaining our community food system. Their philanthropic calling is demonstrated by their recent donation to the scholarship fund for International Food, Wine and Travel Writers Association.

At the center of this inspired, purposeful calling is E.A.T. Marketplace.   Located in Temecula, California, their food is sourced locally and seasonally, with an emphasis on vegan, gluten-free, and paleo organic fare.  The menu offers selections for breakfast, lunch, and dinner. The eatery has a warm and inviting atmosphere, providing the sociological concept of “third place” – a place to gather for leisure and friendship, augmenting the home as “first place” and work as “second place.”  Pressed for time?  E.A.T. has a delectable assortment of meals to take home.  Planning an event?  E.A.T. has a catering service with a customizable menu of local, seasonal food. Check out their website at www.eatmarketplace.com

Harvest 2 U is a service that delivers organic, locally grown produce right to the customer’s door.  Forging a relationship and direct connection between the farmer and the consumer was a concept that began in Japan in the 1960s, with families financially supporting local farmers and in return, receiving a share of the farmer’s bounty.  Eventually, in the 1980s, the idea caught on in America, and became known as Community Supported Agriculture (CSA).  Harvest 2U offers several ways to participate in Temecula’s local bounty (local defined as a radius of 50 miles).  The Family Harvest consists of ten to fourteen different seasonal items.  If you prefer a smaller version, there is the Couples Harvest that contains eight to twelve types of seasonal produce. For those who like to juice, there are two packages to choose from.  The Green Juicer offers enough greens, along with some fruits and vegetables to make about 20 drinks, depending on the size of the drink. The Fruit Juicer offers enough fruit, along with some greens and vegetables to make about 20 drinks.  There is also a Couples Juicer option that contains smaller amounts of produce.  Although Harvest 2U guarantees produce is handpicked not more than 36 hours prior to delivery, the produce is usually even fresher.  You have the option of selecting a weekly or bi-weekly program.  Produce can either be picked up at numerous locations or can be delivered to your door.  Their website is:  http://www.harvest2u.com

E.A.T.@Home is a service that delivers organic, artisan-prepared meals to your home or business.  Meals are also available for pick up at various locations.   Prepared by E.A.T. Marketplace chefs, the meals follow the Cultivating Good farm-to-table philosophy.  Meals range from roasted chicken to vegetable lasagna.  Three meal options are based on a weekly schedule.  The "Healthy Lifestyle" option includes 10 meals and 10 power snacks, "On the Go" offers 5 meals and 5 power snacks, and "Keeping it Light" consists of 3 meals and 6 power snacks.  Menus change every two weeks.  Menu selections and other information can be found at http://eatmarketplace.com/eathome/


With an eatery, marketplace, and food delivery service that utilizes the local food community, Cultivating Good is fulfilling their mission to support the area’s farmers, ranchers, and food artisans.  And, consumers are learning the benefits of eating diverse, seasonal, organic food from local sources that is not only healthy, but delicious, too.