Harvest at Limoneira Ribbon Cutting
On November 8
th, Limoneira held a
Harvest at Limoneira groundbreaking and ribbon cutting ceremony attended by government officials and community members on Wednesday, November 8th following a decade of hard work and dedicated planning. Built on Limoneira Company's East Area 1 property, the development will span 500 acres.
Harvest at Limoneira won the 2016 American Planning Association Award, California Chapter, Central Coast Section. The comprehensive development will host 1,500 new homes and apartments; new school facilities; community facilities for health care; new commercial spaces; a sports park; an amphitheater and hiking trails. It is expected to provide economic stimulus and new jobs for the important 126 corridor from Ventura to Santa Clarita.
Speakers at the groundbreaking included Limoneira Company CEO Harold Edwards; Executive Vice President of Marketing, Lewis Group of Companies Randal Lewis; Ventura County Supervisor Kelly Long; Director of the Ventura County Health Care Agency Johnson Gill; Ventura County CEO Mike Powers; and Limoneira Board Chairman Gordon Kimball.
In a press release announcing the groundbreaking, Harold Edwards, Limoneira CEO, said "Limoneira's Mission involves community development, and we are proud to continue our legacy of stewardship within Ventura County and the Santa Paula Community. We couldn't be more proud of the partnership we have forged with The Lewis Group, the City of Santa Paula, Parkstone Companies, Meridian Consultants, Jensen Design & Survey and Sargent Town Planning to create Harvest at Limoneira, and we are thrilled to be moving forward with the build out of this exciting project. Harvest at Limoneira involved years of thoughtful planning, and we expect strong demand for its new homes thanks to its proximity to the Pacific Ocean, its access to major highways and the greater L.A. area, as well as the limited supply of new homes throughout Ventura County."
Harvest at Limoneira is a development partnership between the Limoneira Company and The Lewis Group of Companies. The Lewis Group and Limoneira both have significant experience in residential development. The Lewis Group, based in Upland, California, is a multi-generational company with a longstanding successful track record in home building and master planned community development in the Western United States. Founded in 1955, The Lewis Group's focus is on land development, master-planned community development, and income property development, including commercial centers, industrial properties, and apartments. Limoneira has been involved in community development in the city of Santa Paula, and Ventura and Santa Maria Counties since its inception in 1893. Randall Lewis, Executive Vice President of Marketing, Lewis Group of Companies states, "We've all been eagerly anticipating this date and the new school facilities, new parks and new amenities at Harvest at Limoneira will enhance Ventura County's well-deserved reputation for balance and sustainability. The project will feature homes at a range of price points while providing a sense of community for its residents, as well as reaping great benefits for both Santa Paula and Ventura County."
The project came to fruition as a result of successful SOAR (Save Open Space and Agricultural Resources) and LAFCO (Local Agency Formation Commission) votes. The SOAR vote victory represents the first and only large-scale master-planned community project to obtain the approval of public voters since Ventura County's SOAR initiative was implemented in 1991, underscoring Limoneira's ability to build consensus within its local community.
For more information or to add your name to the no obligation interested party list, please email
The Pacific Coast Business Times Book of Lists
The Pacific Coast Business Times, now in its 15
th year of publication, is the weekly business journal of record serving Santa Barbara, Ventura and San Luis Obispo counties and is read by business leaders throughout our region.
This well respected publication has the largest team devoted full-time to business and financial news on the central coast and has won numerous awards, including a national Society of Professional Journalists' Sigma Delta Chi award for breaking news, "Best in Business" awards from the Society of Business Editors and Writers, and several Los Angeles Press Club awards. Their website has twice been recognized in Editor & Publisher magazine's "Ten that do it Right" competition.
Limoneira is a proud sponsor of their annual Book of Lists which will be published later this month.This is the one place business owners and managers look for statistics on customers, competitors, and potential service providers. Featuring more than 50 lists, ranging from law firms to catering companies, this valuable tool is the tri-county region's only comprehensive business reference guide. This annual publication is saved and used by decision-makers and influential business leaders throughout the area all year long.
The Produce Marketing Association Highlights Food Waste Efforts
The Produce Marketing Association is one of the leading trade organization for our industry and represents companies from every segment of the global fresh produce and floral supply chain. PMA helps members grow by providing connections that expand business opportunities and increase sales and consumption. The organization helps our government understand important issues impacting members.
John Oxford, PMA Board of Directors and past chairman, highlighted industry efforts to deal with food waste at a hearing before the U.S. House of Representatives Committee on Agriculture. Invited by committee chairman Mike Conaway (R-TX), Oxford offered a producer's perspective, showcasing members' leadership and innovative efforts to combat this complex issue. Leaders from the non-governmental organization (NGO), academic, philanthropic and retailer communities also testified at the hearing.
Oxford, who is also president of L&M Companies, told the committee that "This was a wonderful experience for me. It is remarkable to see the innovations and solutions our members have developed to reduce produce waste including the following:
- Producers look for multiple ways to minimize waste, including new uses, demand creation, donations, animal feeds, and industrial uses before sending product to a landfill as a last resort.
- A new product, baby carrots, was created decades ago, as a way to use misshapen carrots that were not suitable for market.
- PMA grower, packer, retail, and food-service members market imperfect or "ugly" fruits and vegetables.
- Apple pulp left after juicing is turned into pomace cakes for livestock feed.
- Waste is also reduced by increasing demand. Examples where PMA member companies and their partners are improving diets, introducing fruits and vegetables to children at early ages, helping the under-served and helping to establish long-lasting, healthy eating habits.
- Companies throughout the supply chain contribute significant amounts of fresh fruits and vegetables to charity.
Members of the Agriculture Committee asked witnesses about what government actions could be useful to reduce food waste and what existing incentives are working or could be modified to make them more effective.
Legislation has been introduced in the House that would establish a new office at USDA focused on food recovery. The bill would also extend and expand current tax deductions for food donations. Additionally, food labeling laws would be amended so that "sell-by" dates must indicate the dates are only the manufacturer's suggestion and uniform language would be required. Companies that receive food-service contracts with the federal government would be required to donate surplus food to nonprofit organizations that assist food-insecure people. These recommendations are being considered for inclusion in future Farm Bill legislation.
Limoneira Misfits Part of the Solution
Limoneira Citrus Misfits™ is a tongue-in-cheek reference to Limoneira citrus that has a little scarring from wind in the orchards. "We're playing on this fact by identifying them as orchard outcasts with great personalities. After all, we all know that beauty is only skin deep." and perfect to increase our grocery retail partner's sales with a customer-friendly price point," said John Carter, Director of Global Sales. They also have a lot of great health benefits.
Citrus Misfits™ come in a variety of sizes and packaging/pallet configurations and we offer our customers in-store merchandising and value-added marketing. For additional information place contact
Make Holiday Cheer Easy with Limoneira Citrus
Thanksgiving is behind us, but the holidays are just getting started - and no matter the celebration at hand, the headache that often comes with holiday planning can certainly put a damper on things. Once again, Limoneira spokesperson and Healthy Grocery Girl's Megan Roosevelt has come to the rescue and created an array of her favorite holiday entertaining recipes and décor ideas to make that holiday meal as delicious and stress-free as possible. Also joining Megan is Simply Quinoa founder Alyssa Rimmer with a yummy, healthy holiday treat of her own.
For a helpful demonstration, you can watch Megan create the recipes below
on the Limoneira YouTube channel. Don't forget to subscribe - videos with more wonderful recipes, tips, and tricks not detailed in this release will be added to the channel each Friday throughout the month.
Limoneira has also partnered with additional global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts to share their knowledge with the customers of our grocery and food service partners around the world. Their biographies can be found on Lemons for Life Website.
Take a look at this month's recipes and décor tips below.
Cinnamon Orange Hot Coco- This deliciously sweet treat is sure to chase any winter blues away
- 1 cup fresh squeezed Limoneira orange juice
- 2 cinnamon sticks
- 2 cups non-dairy milk
- 3 tbsp raw cacao powder
- 3 tbsp real maple syrup
- 1 pinch sea salt
Juice a Limoneira navel orange. Add cinnamon sticks and orange juice to a small pot and simmer for 5 minutes. Then remove the cinnamon sticks, and add the milk, maple syrup, cacao powder and just a pinch of sea salt. Whisk everything together until the hot cocoa is silky smooth. Finally, place back on the stove and heat until bubbling. Pour into mugs, top with just a couple of marshmallows (to taste) or even a cinnamon stick, and just a dash of navel orange zest as a finishing touch. Serve and enjoy!
Citrus Garland- Easy to make and lovely to look at - It's a holiday classic with a citrus-y twist!
- Garland greenery
- Dried Limoneira orange slices
- Ornament hooks
Take dried oranges (or lemons, for that matter) and an ornament hook (green is ideal, as they're nearly invisible within the garland) and attach to each citrus slice. Use hooks to hang garland in the chosen location, and then hang citrus slices from the garland for a festive, totally D-I-Y décor piece - perfect for stair railings, mantles, or any flat surface where the citrus can hang.
Guest Blogger Recipe: Alyssa Rimmer from
About Alyssa and Simply Quinoa
Simply Quinoa is a health and w
website which is focused on nutritious recipes with an emphasis on plants. As certified holistic nutritionist, Alyssa's passion is to create healthy solutions for women through a plant-powered diet, and her mission moving forward
Vegan Lemon Protein Bites
Easy, delicious, and nutritionally balanced, these bites are the perfect addition to the pre-dinner appetizer spread (or wrap them up for a yummy present).
- 12 medjool dates
- 1 cup brazil nuts
- 1 scoop vanilla protein powder
- 1 tbsp maca powder
- 1 tbsp Limoneira lemon zest
- 1 tbsp cashew butter
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbsp water
Directions: Blend dates and brazil nuts in a food processor. Blend until a crumbly, dough-like texture forms. Add in remaining ingredients and blend until the dough becomes sticky. Use hands to roll into bite-sized pieces - if it is too dry, add additional water or coconut oil to bring the ingredients together. Once rolled into balls, store in fridge or freezer until it's time to enjoy them.
Each month, Megan will be featuring another wonderful facet of citrus living. Subscribe to
Limoneira's Youtube channel
for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.
Limoneira Global Mixologists and Chefs Celebrate the Holidays
These talented chefs and mixologists are leaders in their field. They are passionate about great culinary creations and libations and spend countless hours honing their impressive skill sets. At the end of the year, we want to thank them for working with us to share the benefits of healthy citrus.
If your year-end or 2018 travel plans take to you any of these wonderful cities, please try to stop by and say hello. They would love to see you and you can be sure that they will whip up something novel and delicious for you and yours.
Arianne Fielder has been described as blonde, tattooed and smart-as-hell. She has a degree from Georgia Tech and years of developing playful takes on classic cocktails at popular Atlanta outposts Southern Art, Seven Lamps, and most recently, Article 14. She's considered one of the city's best and what began as a way to earn some extra cash in college led to a career she loves, and her Tech roots shine through in her clever use of tools like carbonated cocktail shakers and sous vide machines. Her penchant for bourbon and American whiskey makes her a natural fit for the "manly" brown elixirs all stocked up at Article 14. Fielder just won the Manhattan Experience bartender regional exhibition.
Megan McCarthy is a culinary talent with a motivating vision for simple, fresh and delicious recipes with a tantalizing flair. Her creative culinary experience and enthusiasm brings healthy food to life. As a healthy lifestyle consultant, spokesperson and chef, she is the Atlanta Botanical Garden's Edible Garden Chef, creating culinary delights freshly harvested right out of the edible garden. She also teaches healthy cooking and lifestyle classes at Whole Foods Markets and the Cook's Warehouse in Atlanta as well as Lunch & Learns for corporate wellness programs across the country. Megan also teaches kids about balanced eating while working with Georgia Public Schools, Georgia Farm-to-School and the Let's Move programs to raise a healthier generation of kids through healthy eating, exercise and self-esteem building tools to empower kids across America. Her recipes have been featured in the Atlanta Journal Constitution, Edible Atlanta, Flavors and Best Self Atlanta magazines. She is featured regularly on HLN's Weekend Express with her unique and healthy perspective on food as well as Lifetime TV's The Balancing Act. For her current recipes and classes, go to
Ari Bokovza-New York City
Chef Ari loves Limoneira lemons and uses them in his exciting menus at Claudette in New York City.
Inspired by the soulful cooking and teachings of his Tunisian grandmother, Chef Ari's style celebrates the rich flavors of the Mediterranean and Provence while maintaining a respect for individual ingredients. During the course of his professional life, Bokovza has worked in some of New York City's most renowned restaurants including Union Square Cafe, Picholine and The Modern, where, during his three-year tenure as chef de cuisine, the restaurant was awarded three stars from The New York Times.
Chef Ari Bokovza's menu at Claudette focuses on local produce, seafood and North African aromatics found in the Provençal kitchen. If you're in NYC we encourage you to stop for a tasty respite. Tell him Limoneira sent you!
Jun Wu - Shaghai
Born in Guangzhou and raised in Los Angeles, Executive Chef Jun Wu has experienced the tastes of traditional Chinese fare, while sampling the melting pot of cuisines in America. It is this union of flavors and cultures that inspired him to begin his culinary career. His passion began through private catering experiences in the United States. He then continued his journey by traveling to Hong Kong to launch his own private kitchen. While there, he competed and won 1st place in a television cooking competition "The Amazing Food Challenge", featured on the Asian Food Channel/ Food Network. At one point, during this period, he served a senior executive of a hotel group in China who asked him to duplicate the quality of his creations in a restaurant environment. This led to the opening of Amuse, his restaurant in the renowned G-Luxe hotel in Shanghai which is co-owned and operated with his wife Priscilla Young, a talented journalist.
Lori Yates is a recipe developer, food photographer based in Detroit. She's also the owner of Foxes Love Lemons (her maiden name is Fox and she loves all things lemon and lemon flavored), a blog where she posts simple, yet special, original recipes, tips from her culinary school adventures and Detroit restaurant reviews www.foxeslovelemons.com.
SSebastian Sundqvist is mixologist extraordinaire at Grodan (The Frog), a sophisticated French Brasserie in Stockholm. With white linen table cloths, a menu that invites both gourmands and gourmets and a history that dates back to 1892, it's Stockholm sophistication at its best and original paintings from the late 19th century adorn the walls just above the heads of the always stylish guests. Sundqvist's manner is casual and professional as he mixes a steady stream of impressive cocktails for thirsty dinners. He mixes it up in life too with pursuits in fitness, Thai boxing, golf and travel and has worked for Aquavit, Brasserie Godot in Stockholm, Hugo's Lounge and The Goldfish in Sydney, Australia.
Hadley Tomicki-Los Angeles
Hadley has writing about ingestibles in his blood. His father publishes a newsletter on restaurants, travel, and hotels called Entrée, and he has some very cool childhood memories of meeting Wolfgang Puck at the original Spago and bringing Goldfish crackers to Julia Child at the family home. He's worked in New York for Martha Stewart Living and in Los Angeles for LA Weekly, Time Out, LAist, Black Book, Hadley launched Grub Street LA and was editor for 5 years. Currently, he is the editor of UrbanDaddyLA. www.urbandaddy.com/home/la.
General Manager Brian Leon surveys the evening buzz at the 6,800 square foot jewel that is Nobu Malibu. Floor-to-ceiling windows offer stunning vistas of 180° coastline and blue Pacific waves dramatically crashing on the beach. The place is packed, yet serene. Diners are enjoying pre-dinner cocktails on ocean side daybeds and a warm glow of an outdoor fireplace. The sun is just beginning to set and twinkling stars become ever more magical against an inky sky. After eight years of working for Nobu, Leon has seen quite a bit, especially given the heady atmosphere of Malibu. Regulars like Robert Downey Jr., Courteney Cox, Mel Gibson, Nicole Richie, and Pink love the vibe and "Paparazzi-free" calm.
They also love Executive Chef Gregorio Stephenson's tiradito, black cod with miso, and mini-tacos. "We tend to stick to the staples every time we go," says Rande Gerber, who has been frequenting Nobu with wife Cindy Crawford for more than a decade. In addition to Leon's capable management of this well oiled machine, he's a talented mixologist and enjoys the creativity of conjuring up new concoctions. He notes that "it's relaxing and enables me to be inventive". As he looks out past the crowd at the setting sun, you can see that he's completely in his element. www.noburestaurants.com/malibu.
Erin Hayes is one of several women shaking up the cocktail scene in Chicago. She's a mixology force to be reckoned with in the city of the big shoulders and her tweets (Erin Hayes @theminxologist) are an excellent source of delicious concoctions as well as providing a lot of great knowledge of Chicago's culinary world. Erin has a long and extensive background and is quick to credit others for her growth & success. Paul McGee from Three Dots & A Dash and Matty Eggleston from Nico Osteria have been mentors. Erin has a creative pallet and likes Limoneira lemons. She designs her luscious libations around unusual ingredients from around the world as well as utilizing delicious elements sourced locally.
Regina Schauerte- San Francisco
BlackBird is a great San Francisco neighborhood bar with an extensive craft beer choice, wine pours, an encyclopedic back bar and gorgeous cocktails. Regina Schauerte is one of the talented bartenders and believes that ingredients for a good bartender are equal parts empathy, patience and a sense of humor. Her humility and down-to-earth quality belie her extensive knowledge of her chosen craft. Asked about her favorite drink to make, Regina says that "all of our drinks are pretty labor-intensive. A lot of muddling, shaking, stirring are involved. I came up with a new drink which has gin, quince jam, lemon, celery shrub and topped with pilsner beer. It's fresh and vibrant".
Regina also notes that good watering holes add a positive dimension to society and say's "sometimes I fear technology is keeping people disconnected. Places where you can drink and share a good laugh, or cry, will hopefully keep human interaction alive". www.blackbirdbar.com. Regina and her husband are also planning an exciting new cocktail catering and consulting company, called SipCraft. Stay tuned for more information!
Jordan Hamons is a classically-trained chef, cooking teacher, and food and travel writer. She currently lives in Cincinnati, Ohio and is the visionary behind The Hungry Traveler, a culinary travel blog about globally-inspired cooking and food-driven travel. Jordan studied business at the University of Cincinnati, Soongsil University in Seoul, Korea, and Toulouse Business School in Toulouse, France. She completed her culinary training at The Midwest Culinary Institute and has continued her education by taking cooking classes around the world. Jordan has worked as a corporate chef for a Fortune 500 company, as a restaurant consultant, and a food and beverage branding specialist working with brands such as the Cincinnati Bengals, Jim Beam, California Pizza Kitchen, and Kellogg's.
Antonio Lai-Hong Kong
Hong Kong Hong Kong native Antonio Lai has traveled the globe to workas a bartender,
cadging knowledge and techniques along the way before returning home as the inspiration and co-owner of Quinary, Origin, and The Envoy, three cocktail lounges in the expensive and prestigious Mid-Levels residential area. Lai has worked in Beijing, Singapore, Malaysia, Italy, Germany, London and Paris. At Quinary, the focus is in classic cocktails balanced with some interesting molecular concoctions. For example, the Earl Grey Caviar Martini, one of their most popular drinks, uses a gastronomy method with caviar and air. Lai's Origin cocktail lounge is a creative hybridization of "original" and "gin" and the focus is on concoctions with distilled gin infused with great Asian influences such as shiso, lemongrass, cucumber coriander, grapefruit and more. The Envoy, Lai's latest venture, has a cocktail menu focusing on tea and its shipment around the world by the Dutch, Portuguese and British in the 19th century
London Following extensive experience at some of the world's best hotels and resorts such as One Aldwych and the Grand Hotel Villa D'Este, Walter Pintus became head bartender at the Rivoli Bar at the Ritz in London where he captivates customers with extraordinary creations. His recent "The Tallulah" commemorates a moment in Ritz history back in 1951 when American actress Tallulah Bankhead sipped champagne from her slipper during a press conference to celebrate her arrival in London. With its luxurious, late 1920's design, the interior of The Rivoli Bar has been likened by TATLER magazine to a 'gorgeous little jewel box'. Murano glass chandeliers are suspended from gilded ceiling domes, whilst paneled walls in polished camphor wood veneer are decorated with delicate Lalique glass insets originally made for the Orient Express trains. In April 2014, Pintus was selected from over 60 entrants to win one of the most intrepid prizes in cocktailing history. As one of the winners of the WanderlustColombia challenge, he will go to live and work in the vibrant and exotic capital of Colombia and the fashionable city of Cartagena. (www.theritzlondon.com)
Michael Gulotta-New Orleans
Michael is the vision behind Maypop and Mopho New Orleans. He was recently with Limoneira at the Produce Marketing Association's Fresh Summit and several folks on the Limoneira team had a delicious dinner at Mapop which is located in pen the booming Paramount building in the South Market District. Gulotta's menu showcases Southeast Asian meeting Southeast Louisiana.
The layout features a design from Farouki Farouki, with a large wall that appears as a map of the Mississippi from one angle and the Mekong delta from another. There's a sleek charcuterie case, a mural of Maypop flowers by artist Kimberly Miles Sanders. Planters hold philodendron that grows down the windows and the section between the bar and dining area, adding much-needed greenery to the industrial space.
is the mixologist extraordinaire at Hakkasan, The Hotel's famous restaurant which has been named one of the top 50 restaurants in the world. It maintains a long list of accolades and McIntosh takes his work seriously.
His libation creations reflect the sophistication of this archetypal legend, and he loves to incorporate citrus into his mixology recipes.
Greg say's "We use 30 -40% fresh lemon juice in our mixed cocktails. It adds a refreshing zip that balances well with what our guests love".If you plan on Visiting Miami or you're one of the lucky residents, we suggest you stop by Hakkasan and try one of Greg's superb cocktails.
Limoneira Lemon Ambassador - Jeannette Osterloh
Jeannette Osterloh, she's a scientist from the SF Bay Area, and she's holding the lemon meringue pie she made for Thanksgiving.
She is a biomedical scientist at the UCSF-affiliated Gladstone Institutes in San Francisco, CA.
She lives in Alameda with her partner (and loves using citrus in her cooking and baking).
Hobbies include making homemade preserves, going on long runs their Husky-mix rescue, and making sure her passport gets at least one new stamp a year.
Limoneira Winner's Block
This month our lucky winner is Meredith Ochs from Hobeken, New Jersey is our monthly winner, Meredith has won a Limoneira Orchard Fresh or Lifestyles Gift.
For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join
or visit our website at
Be sure to check out our other contests and drawings for additional changes to win prizes.