Sunset's One-Block Feast

Discover how we learned to eat almost entirely from the land around us ― and how you can, too

Here's what we planted

Kimberly Burch

THE IMPORTS 
We went outside our block for:

Malted grain extract (as backup for our beer crops)

Milk 11/2 gals. organic whole milk (made about 13/4 lbs. cheese) Olives 800 lbs. olives (made 20 gals. extra-virgin olive oil)

Sea water 3 qts. from the Pacific (made 1/2 cup sea salt)

Wine grapes 500 lbs. Syrah (made 180 750-ml. bottles, plus 15 l. vinegar); 20 gals. Chardonnay juice (made 100 750-ml. bottles

Margo true and the Sunset staff

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