Celebrating The Ones Who Grow Our Food

What is Social Sustainability in Agriculture? 

Social sustainability is an effort to make sure that the people who work in ag are treated fairly and equitably. So that might mean anything from safe working conditions to training and advancement opportunities.

There are many players in social sustainability such as farmers and farmworkers, the local community and the agrifood network which includes producers, suppliers, customers and service providers. 

How You Can Support California Farmers and Farmworkers 

In addition to Sonoma’s efforts, social sustainability is happening up and down the Golden State. During Farmer and Farmworker Month (and beyond!), there are ways you can help too. In addition to saying thank you to the next farmer and/or farmworker you see — and you absolutely should — here are a few ways you can support the folks who work in agriculture: 

• Look for and buy California wine. Visit California wine country and stop by all your favorite wineries. You can also check your local wine shop for selections of California wine. 
• Buy California-grown food and flowers. Here’s a handy guide on how to buy California-grown products. Pro tip: look for the blue “CA GROWN” license plate logo! 
• Visit your local farmers’ markets, tell the farmers how much they are appreciated and buy goods directly from them. 
• Thank a farmer and/or tag them on social media. 
• Treat your family to a meal of all California-grown ingredients. 

Thankfully it’s not challenging to create a delicious meal from all California-grown ingredients. California grows over 50% of the fresh produce in the United States and two-thirds of the country’s fruits and nuts! The Golden State also produces 98% of fresh figs, 100% of dried figs and 100% of domestic canned ripe olives. So when you’re making the delicious relish below, you can feel good about supporting California farming families. 

If there is one thing besides wineries that California’s Wine Country is known for, it’s fantastic restaurants. The Girl & the Fig in Sonoma is among the best and has been a top foodie destination for the last 25 years. When Sondra Bernstein opened the doors in 1997, she wanted to showcase the abundance of the region along with her passion for French cuisine. It’s no surprise that Sondra along with head Chef John Tolouze are crazy about figs, which are featured prominently throughout their seasonal menus. When fresh figs are available, people come in droves for their Grilled Fig Salad and their Warm Fig and Thyme Crisp with Fig Syrup. The rest of the year they rely on dried figs, which have an earthy and sweet concentrated flavor, in fig compotes, sauces and relishes.  

Our version of their Fig and Olive Relish is also a dried fig recipe, so you can make and enjoy it year round. The sweetness of the figs is offset by briny olives and tangy vinegar, making it a wonderfully balanced condiment. Updated with the addition of fresh rosemary and orange zest, the relish is fragrant and reminiscent of the holidays. We suggest serving it on a cheeseboard, spooned over a log of goat cheese or a wheel of brie or as a topping for grilled pork chops. Pair with a light red such as California Pinot Noir or California Grenache.