Doug Nicosia is a chef, farmer and, with his family, proprietor of Sensuous
Farms. Doug started working at his family's restaurant at the age of nine
and was working the line by fifteen. He attended Le Cordon Bleu in Paris
followed by time cooking in Italy, Spain and France and for extended periods
in Thailand and Brazil. Ever the bookworm, Doug began studying for a
permaculture certificate, this led to a landscape architect certificate and
then biodynamics, agronomy and arborist certificates. Until now, Doug lived
all of his adult life in Europe but was drawn to Northern California's
sustainable farming movement. He now sustainably grows and harvests over 140
ingredients in Sonoma's West County and in Mendocino County crafting them
into over 80 artisanal products. Doug has cooked for royalty, rock stars,
his neighbors and everyone in between - his passion is sharing sensuous food
experiences with as many people as possible.
The Voluptuous Organics, Voluptuous Smoke and new North Coast product lines
include mustards, bbq sauces, rubs, mostardas, preserves, jams, marmalades,
vinegars, pickles and salumi products. The Voluptuous Organics product line
is certified BIO (beyond "organic", sustainable and biodynamic) and is made
in small batches and packaged in glass to preserve aroma, texture, color &
flavor.
Doug, the Nicosia family and the Sensuous Farms team is committed to farming
sustainably, way beyond "organic". We believe that farming using the
principals of permaculture and biodynamics produces the best ingredients we
will ever harvest or taste. We believe that harvesting ingredients from a
balanced eco-system is good for the earth, our environment and for the
health of all who enjoy the produce we preserve. We believe in building a
better world one acre at a time. Sensuous Farms North Coast now sustainably
grows over 140 ingredients on 350 leased acres on eleven unique properties
(share-crop), in Sonoma's West County and in Mendocino County. Additionally,
we've partnered with other farmers to sustainably grow specific ingredients
unique to their terroir for our products. In January, we began the slow
process of creating a bio-dynamic farm on 160 acres way "off the grid"
southwest of Healdsburg's Dry Creek Valley. The Nicosia family plans to
eventually build a home and processing facility there.
Every season, Doug strives to capture, define and preserve the essence of a
season on our farms using techniques that date back hundreds of years. These
artisanal techniques deliver flavor profiles of exceptional depth.
Everything is crafted in small batches, by hand. We do not take short cuts -
no corn by-products, no chemicals, no thickeners, no emulsifiers and no
preservatives are used in our products. We do everything "old-school".
In Europe, sustainably produced food is as important as clean air, clean
water and border security. Europeans like to say: "Eating is a political act
- eat YOUR view!" This philosophy is starting to take hold in the States as
people begin to realize that chemically mono-cropped produce and drugged,
inhumanely raised meat and poultry make people ill. If that is all too
political... it is a simple fact that beyond "organic", sustainably farmed
food just tastes better.
Our seasonal products sell out fast - be sure to get on our e-mail list to
be kept up on what is currently available and where. Thank you for
supporting sustainable farming and artisanal food production.
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