Sunset magazine’s August issue features a “One-Block Feast” concept where the staff sourced and prepared a meal entirely from local ingredients. The one-block aspect was stretched to include wine grapes from the Santa Cruz Mountains, olives for oil, seawater for salt, and organic milk but they otherwise grew crops, kept bees, raised chickens, made vinegar, wine and beer. The most interesting parts of the story are revealed online in the team blogs where the seeming perfection illustrated in the glossy pages dissolves into the everyday challenges of fully-occupied employees trying to sustain a second career in a craft. The vinegar team confesses to starving their ‘mother.’ Team wine finds a stranger passed out next to their outdoor stash of Chardonnay and Syrah, an apparent victim of helping himself to a magnum. And Ophelia, a fowl perhaps too aptly named, has to be taken in for emergency surgery by the chicken wrangers while the beekeepers deal with an ant infestation.