Life of Bees

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Every year, we close the office for a couple days and trek up to the mountains to recenter and realign our agency’s goals for the next year. With the addition of a few amazing team members it is a way to get to know everyone a little better – for example, we found out that Angela spends her summers in Rome, Willie won a gold medal in rugby at the Maccabiah Games in Israel, Lynn has a background in fashion design, and Dawn is an NCAA sharpshooter.

Since we’re such a small team, it’s important to recognize that our agency’s growth depends on our individual team’s growth. That’s why we determined our individual strengths and discussed how as a team we can lean on each other. We strive to constantly push each other to make better work or look at things from a different perspective.

We worked with the talented Amanda Gulino from
A Better Monday to develop an itinerary of exercises that would help us connect as a team and build towards our goals. This included diving deep into Honey's vision, mission, values, and much more. Of course, we ended the first day by the lake at sunset presenting our vision boards to each other, which was a highlight of the trip. We shared what drives us, where our hearts lie, and our personal goals. So, it's simple, our why is to empower passion. Empower passion in our clients, in each other, and in our community. Our overall goal of this retreat was to lay a solid foundation as we evolve into our 10th year as a company — we have something very, very exciting in the works. We are bursting at the seams to share it with you this year.

Thank you to our awesome team for showing up fully and doing the work, and to Josh for keeping us fed on ridiculously delicious food. Cheers to the future and making some incredible work for incredible people!

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Honey Retreat 2018

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Canon Summer Solstice Cocktail Premier

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [video_header] => 0 [_video_header] => field_5ab01b7a3e543 [_yoast_wpseo_primary_category] => [ha_post_views_count] => 398 [_thumbnail_id] => 9619 [_edit_lock] => 1568847572:1 [show_author] => 0 [_show_author] => field_5d07fee9f1439 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/chianti-italians-and-the-art-of-breaking-rules/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 9588 [ID] => 9588 [post_author] => 1 [post_content] => Typically, my favorite way to land on a bottle of wine is to walk into the grocery store, walk up to someone who knows a thousand times more than me, hold up my basket of food I'm buying and say “I have $15 for a bottle—what am I drinking?” It’s foolproof: if I bring home something great, I’m a hero of humility that knows how to trust an expert; if it’s not great, it’s not my fault. Lately my wife and I have been making tons of pizza, so more often than not I hold up a basket of mozzarella and crushed tomatoes and for a slick $15 the wine rep hands me a bottle of Chianti. Here’s the thing. I have an interesting relationship with Chianti. It all comes to a head in the bottles we opened up in the office the other day. My bucket list has a lot to do with things that I want to make one day: wooden canoes, beer, there’s something about fermenting pickles in a gourd on there (what?), and one of them is making my own Chianti. A few years back I took a trip with my girlfriend, now wife, to upstate New York to visit her grandmother in Auburn, NY and they were showing me around her grandfather’s basement. We were leafing through old things he worked and tinkered on (he was a crafty, salt-of-the-earth, tobacco-pipe-smoking, built-the-house-that-the-basement-was-under kind of guy) and amongst old farmers almanacs and garden tools we found a bunch of bottles with “Chianti From The Brewer Cellar” (his last name was brewer) and I immediately wanted to grow my own Chianti grapes. Took a while for me to understand that there’s no such thing as a Chianti “grape,” but that it’s a place in Italy and the wine they make is generally made up of Sangiovese grapes. I’m still going to call it Chianti. So, back to the grocery store. I hate to say this; but the last five times I’ve walked in, held up my mozzarella and tomatoes (sometimes pepperoni if we’re feeling fancy) and walked out with a bottle of Chianti it’s been hot garbage. It’s always had this weird taste like what I thought wine probably tasted like when I was younger and generally left me bummed that I didn’t pick up a bottle of Beaujolais. I felt like I was getting played. “Chianti is the perfect food wine,” they told me, “It’s acidity and balance are the only thing that levels well with the acidity and fat on a pizza,” said the internet. Liars. It was a hateful, vinegary mess that demanded your attention, nothing about it was “balanced.” I wasn’t excited to open the three bottles we had in the wine fridge—I was worried I’d get no detailed notes or interesting flavors. I was prepared to write something even longer than the past few paragraphs to fill this post up and feel like these posts aren’t the veiled attempt to get everyone in the office to hang out and drink a few bottles that I know them to be. To my pleasant surprise, these were different! We even had some homemade foot-crushed wine to boot. Redemption and hope, ladies and gentlemen, redemption and hope.

Chianti, Italians, and the art of breaking rules

First: a primer. Chianti is an Italian wine — specifically in Northern Tuscany, and it’s a red wine blend that mainly features Sangiovese1 grapes. If you haven’t tried Chianti, you’ve definitely seen a bottle of it in a traditional “fiasco,” which is a perfectly ironic word in plain-english for what Chianti was 40-50 years ago. Italy had always grown wine with an attitude that focused on quantity over quality, which was great for a commodity good and the price-conscious, but didn’t really elevate the region or the grape. Eventually (mid 1800’s), a handful of blights decimated vineyards across Europe and left ruined Italian vineyards that would eventually be replanted with high-yield varieties. Sometime after the Second World War, this positioned Chianti to fill the bellies of a burgeoning market struck by economic depression obsessed with quantity over quality. As a result Chianti gained a reputation of being a low-quality utilitarian workhorse—eventually the rules around the DOC (Denominazione di Origine Controllata [Denomination of Controlled Origin] — rules on how to make a specific wine, guaranteed for quality) prioritized making more, cost-friendly wine. This left Chianti (and Sangiovese in the states) no real standing against nuanced, focused French wines while the wine market was becoming interested in craft and terroir. There might’ve been a more welcome palette to the Sangiovese grape coming out of California wineries, but after the `76 Judgement of Paris where a few California wines beat out French wines in their own categories, winemakers started ripping up Italian vines and leaned into the homogenized monsters derived from traditional French grapes and techniques. So, no sangio’ palette to speak of. Luckily there were a bunch of Italian rebels. Instead of following the strict (but safe) DOC regulations set by the Italian government, a handful of Chianti producers broke out of the traditional mold and started making what they wanted to make, and the market really liked it. They started moving away from the “recipe” required by DOC and made wines that blended in some of the Cabernet and Merlot featured in the french Bordeaux’s, calling them “Super Tuscans,” eventually eating DOC Chianti’s lunch. The Italian government let up some of the stricter regulations and Chianti turned a corner.

What We Ate

Just going to slip this in here: some friends are good friends, and those are the friends you give a key to your house. Others—the great friends—show up to your house with that key and leave a loaf of bread on your counter. Andrew Hopper is the latter. You’ll see bread speckled throughout the pictures here, he “just happened to be making” some naturally-leavened sprouted Khorasan sourdough with carrot. When I told him I’d use it for a Chianti tasting in the office, he threw in some home-made whipped cultured butter with sea salt, because Andrew is incredible.

What We Drank

We had four wines in all — one DOC Chianti, two DOCG Chiantis, and one Sierra foothills Sangiovese (Meghan’s. homemade. wine. from. 2004.). DOCG stands for “Denominazione di Origine Controllata e Garantita“ and is supposed to be a “guarantee” of quality. They set it up because too many people were getting wines through DOC, but it sounds a lot like the same problem happens with DOCG. There’s a lot of controversy over who gets the certification and why—but it breaks down to neither being directly correlated to a “great wine,” but it does mean that they stick to a standard. A certified organic apple is organic, doesn’t mean it’s the best apple you’ve had in your life; they’re certifications not guarantees. Alright, the wines.

Borgo Scopeto Chianti Classico 2014

This is the perfect balance of the old-world Chianti with the modern approach to quality; how a vacation destination such as this estate can produce a $15 bottle that has nuance and character is beyond me. This was the highest-acid of the four; a few of us got strawberry and tobacco on the nose and a soft vanilla note at the end of the wine.

Cecchi Riserva di Famiglia, Chianti Classico DOCG - 2013

Out of the Chianti’s this was the favorite by far. At 90% Sangiovese it was the highest ration of Sangiovese grapes out of the three. Apparently, it’s produced “only during vintages deemed to meet the high standards,” which is a level of quality control that shines through the wine—it’s balanced, expressive, and has so much freaking character.

Barone Ricasolio Brolio Chianti Classico DOCG

This was next-up after the second wine, somewhat more subdued and featured less pepper; it felt like more of a nod towards Bordeaux: smoother and had a lot of darker red fruits and subtle spiciness at the finish.

Shady Porch

While she was working in Sonoma, Meghan and her husband Chris were living in a little house on a vineyard with a back-porch they spent time drinking cheap wine and enjoying some of the best weather California has to offer. Chris drew the labels and they made enough wine to imbibe all the guests at their wedding and have some left over. We coerced her into opening a bottle for the first time since her wedding! This was such a fun bottle to drink; spice and cherry with leftover vanilla and clove, older wines (even those that are just 10-15 years old) are fun to drink, I don’t really have a better word for it. They’re exiting and unknown, remarkably honed or completely lost. There’s a great deal of objectivity in wine: growing, pruning, the chemistry in properly fermenting and aging, storing and waiting. But it’s something we consume, there’s subjectivity: sourcing low-cost grapes in the foothills, stomping them with your feet, fermenting the juice, and putting it in a bottle for 14 years speaks to the whimsy behind making something for yourself and seeing it through to the finish. You only share that kind of stuff with people who are special, and that trust you won’t poison them.
  1. Side-note I learned skimming around on wikipedia: Sangiovese is derived from latin and means “The Blood of Jupiter,” so it’s got some serious street cred. ↩︎
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Chianti, Italians, and the Art of Breaking Rules

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Last week we were invited to celebrate the launch of Blue Diamond’s new Crafted Gourmet Almond line at Canon in East Sacramento.

Chef Brad Checci prepared a fantastic menu complimenting Blue Diamond’s new flavors – Pink Himalayan Salt, Black Truffle, and Garlic, Herb and Olive Oil. Our favorite flavor of the night was the Rosemary and Sea Salt almonds paired with a glass of chardonnay.

Congrats to Blue Diamond on the new line and thanks to Alicia Lund and Canon for hosting this lovely event. Last but not least, shout out to Thistle & Honey for the lovely array of flowers!     [post_date] => 2018-04-08 09:08:02 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => A Perfect Pair [post_type] => post [slug] => a-perfect-pair [__type:protected] => [_edit_last] => 4 [_thumbnail_id] => 9258 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [video_header] => 0 [_video_header] => field_5ab01b7a3e543 [_yoast_wpseo_primary_category] => 1 [ha_post_views_count] => 589 [_wp_old_date] => 2018-04-07 [post_date_gmt] => 2018-04-08 16:08:02 [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => a-perfect-pair [to_ping] => [pinged] => [post_modified] => 2018-04-08 09:08:02 [post_modified_gmt] => 2018-04-08 16:08:02 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=9199 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

A Perfect Pair

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Foraging at Manseena Orchards

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [ha_post_views_count] => 677 [_thumbnail_id] => 8055 [_yoast_wpseo_metadesc] => Honey Agency is approaching its 10th year (this 9th has proven to be hugely transformative). It's the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/pinecrest-retreat/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7880 [ID] => 7880 [post_author] => 3 [post_content] => Honey Agency is quickly approaching its 10th year (this ninth has proven to be hugely transformative). I felt it was the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. Where better than to take the team to my most special of places, a place that has been in my family for almost 60 years, an adorable little cabin in the woods of Pinecrest, California. It is my safe place, and one I very rarely share, and I couldn’t have asked for a better 48 hours with a team that inspires me daily and who I call friends. We shared personal vision boards to keep each of us accountable to our dreams, shared 10 things none of us knew about each other, got caught in a Sierra Nevada rainstorm (amazing!), had every meal meticulously and deliciously prepared by Josh (he's an underground gastronomist), and most importantly we planned our strategy for the next few years. We focused on our values, our strengths, and the clients who trust us most. I leave you with this, Honey Agency empowers passion in our clients, in their crafts, in our community, and in each other.
Grady Josh and Meghan Walking down the street Grady Josh and Meghan at the shoreMeghan Phillips at the shore of Pinecrest Lake View from the shore at Pinecrest Lake Ashley Rodseth, Josh Reeder-Esparza, and Meghan Phillips walking near the shore Josh Reeder-Esparza on the trail A signpost along the trailA pinecone and some moss pictured in someone's hand Meghan Phillips' family cabin with Grady Fike's tent pitched out front Some shelled beans, baby carrots and garlic being prepared by Josh Reeder-Esparza for breakfast Some shelled beans, baby carrots and garlic being cooked over the stove by Josh Reeder-Esparza for breakfast A picture a Cribbage game Josh Reeder-Esparza in the kitchenField Notes for our meetingMeghan Phillips working with the teamSamantha Wallace, Maggie Giordanengo, and Grady Fike pictured during a meetingAshley Rodseth, Samantha Wallace, Maggie Giordanengo, and Grady Fike pictured during a meetingFreshly-pressed tortillas for tacosTaco LineJosh Reeder-Esparza at the shoreJosh Reeder-Esparza, Ashley Rodseth, and Meghan Phillips at the shoreThe shore at Pinecrest LakeGrady Fike presenting to the teamVision boards in the sand at the shorePhoto of the Honey Agency teamJosh Reeder-Esparza cooking potatoes over the fire Josh Reeder-Esparza cutting brisket Potatoes and breakfast hashAshley Rodseth hikingField Notes at the shoreMarkings for the helipad at the damMeghan Phillips at the shoreThe team crossing a bridgeThe team at the swimming holePinecrest Lake
[post_date] => 2017-09-27 12:00:17 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Pinecrest Retreat [post_type] => post [slug] => pinecrest-retreat [__type:protected] => [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [ha_post_views_count] => 677 [_thumbnail_id] => 8055 [_yoast_wpseo_metadesc] => Honey Agency is approaching its 10th year (this 9th has proven to be hugely transformative). It's the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. [post_date_gmt] => 2017-09-27 19:00:17 [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => pinecrest-retreat [to_ping] => [pinged] => [post_modified] => 2017-09-27 12:00:17 [post_modified_gmt] => 2017-09-27 19:00:17 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=7880 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Pinecrest Retreat

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 1 [ha_post_views_count] => 1076 [_thumbnail_id] => 7304 [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/yountville-mural/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7300 [ID] => 7300 [post_author] => 2 [post_content] => There really isn't anything better than driving on Hwy 29 through Napa and entering Yountville (what we call Up Valley in wine country). With Domain Chandon on the left and the quaint town of iconic food and wine on the right, it truly might be heaven. On a recent trip, we knew we needed to make a pit stop, not for Bouchon's nutter butter cookies, but to see a new magical mural gracing the entrance of Yountville. LC Studio Tutto is an art and design team composed of Sofia Lacin and Hennessy Christophel. The duo works collaboratively to create large-scale public art—you might have seen their "Bright Underbelly" shining over Sacramento's downtown farmer's market– infusing spaces with life and identity to encourage a connection between people and their environments. We wanted to know more about the process, here is Meghan's interview with Sofia and Hennessy:
What was the process that brought you to Yountville? We were awarded the Yountville Mural Underpass Project through a national call for artists. We contracted with the Town of Yountville and Caltrans. For this project, we presented three mockups and asked the town to vote for their favorite design - they chose Memory of a Tree. This is a big job, how long have you been working on it and painting it We applied for the project in October of 2015, went through months of design conceptualization and community engagement, and we just completed the month for fabrication (April 20 - May 20). What was your inspiration for Memory of a Tree? We wanted to create a design that was inspired by the Valley Oak, a native species that blanketed the Napa Valley before vineyards were cultivated. Hennessy’s father used to work in the fields of Yountville with his dad, and admired the beauty of the same oaks that we appreciated on our stay in Yountville this past month. An oak’s life can span generations and tie us to the past. In this time, many things are disposable and fleeting. In contrast, I love how enduring the oak is - we are inspired by this symbol of strength through the passing of time. Rich blues and red earth tones of the painting capture the golden light and contrasting soft shadows of the Napa Valley. The tunnel structure provides refuge from the overhead sun, so we wanted the design to integrate cool, layered tones. Tell us some of your favorite moments of being outside and painting this gorgeous piece. Painting in the bright golden 'light' lines over the deep blue hues, Glazing red-iron oxide over the wild flower fields in the painting. Ice-cream delivery at 10am from one of our 'grandpas' over at the Veterans Home down the street. Experiencing a sea of bikes zooming through the tunnel all shouting encouraging remarks, flooding over us like a positive wave. Watching the cliff swallows gracefully dive in and out of their little adobe-like nests under the 29. Engaging in fulfilling daily conversations about art, music, travel, with the residents of Yountville. I had a particularly wonderful talk with an art restorer passing through on his bike from Napa, about restoring the Sistine Chapel. He was an art restorer for years in Italy.          Photos by Stephanie Russo [post_date] => 2017-05-24 20:00:14 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Memory of a Tree - The Yountville Mural [post_type] => post [slug] => yountville-mural [__type:protected] => [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 1 [ha_post_views_count] => 1076 [_thumbnail_id] => 7304 [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [post_date_gmt] => 2017-05-24 20:00:14 [comment_status] => open [ping_status] => open [post_password] => [post_name] => yountville-mural [to_ping] => [pinged] => [post_modified] => 2017-05-24 20:00:14 [post_modified_gmt] => 2017-05-24 20:00:14 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=7300 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Memory of a Tree – The Yountville Mural

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 419 [ha_post_views_count] => 1114 [_thumbnail_id] => 7237 [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/home-on-the-range/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7164 [ID] => 7164 [post_author] => 4 [post_content] => Secrets. Apparently Maggie, our beloved account manager is full of them. Last Friday everyone from the office trekked it down to her parent's ranch in Rio Vista where we were welcomed into her home like family. It was here that we learned some of the secrets: that the most delicious strawberries in the world come from a fruit stand down their road, that her dad Richard prepares the most decadent lamb roast, that Josh does a killer Kanye impression, that a young Maggie was voted the biggest flirt in high school, and most importantly that the Hamilton ranch is perhaps one of the most magical places on earth (f*ck Disneyland). Like Don Quixote on his epic adventure, we toured parts of the 7,300 acre Hamilton ranch in total disbelief. We sat in awe below enormous windmills (of which there were seemingly thousands), explored an old hay barn teeming with wild owls, travelled wind-swept rolling hills, and hand-fed some of the many lambs, sheep, and cows frolicking or grazing throughout the property. And then there was dinner. It was everything you could dream a meal to be, with lamb roast served with herb sauce, fresh rolls, pasta salads, skewered caprese, roasted asparagus with brussels sprouts, pickled onions, and roasted potatoes, all to be followed by lemon poppyseed cake and chocolate chip cookies. Food turned into conversation, and conversation into even more secrets, the kind we can't share. After the sun set, the starry night over the farm turned into the kind we hope to never forget.   [post_date] => 2017-05-18 01:10:16 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Home on the Range [post_type] => post [slug] => home-on-the-range [__type:protected] => [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 419 [ha_post_views_count] => 1114 [_thumbnail_id] => 7237 [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [post_date_gmt] => 2017-05-18 01:10:16 [comment_status] => open [ping_status] => open [post_password] => [post_name] => home-on-the-range [to_ping] => [pinged] => [post_modified] => 2017-05-18 01:10:16 [post_modified_gmt] => 2017-05-18 01:10:16 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=7164 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Home on the Range

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_yoast_wpseo_is_cornerstone] => [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 1066 [_thumbnail_id] => 7140 [_wp_old_slug] => late-lunching-cantina-alley [_yoast_wpseo_metadesc] => Tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley stocked with a selection of mezcals, tequilas, and Mexican Craft Beers. ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/late-lunching-cantina-alley-in-sacramento/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7113 [ID] => 7113 [post_author] => 4 [post_content] => The alley-way entrance to Cantina Alley Unassumingly tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley. Every bit as charming as it sounds, it whisks you into the very heart of Mexico. The bar is stocked with a huge selection of mezcals, tequilas, and even craft beers imported from Mexico (the only bar with craft Mexican beers in Northern California). The gracious bartenders were exciting to talk with, as they chatted about the food and drinks on and off the menu. The michelada, with its pork rind garnish was both gorgeous and tasty. The mezcalita, delicious. The margarita, also delicious (and hey, some of us are margarita connoisseurs). The stand-out food was the veggie taco with sweet potato (don't even get me started on how many we devoured), but the elote was what sealed the deal, one bite and you'll be craving this grilled corn all summer. A short walk over from our office, we are already anticipating our next visit.   A table at Cantina Alley Mescalita & Spicy Margarita on the bar A table at Cantina Alley The bar at Cantina Alley Sign for Paletas A few craft beers from Mexico Tacos at Cantina Alley Cantina Alley's sign Hand-written sign A few mezcal bottles Mezcalita & a Spicy Margarita [post_date] => 2017-05-10 22:28:37 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Late Lunching at Cantina Alley [post_type] => post [slug] => late-lunching-cantina-alley-in-sacramento [__type:protected] => [_yoast_wpseo_is_cornerstone] => [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 1066 [_thumbnail_id] => 7140 [_wp_old_slug] => late-lunching-cantina-alley [_yoast_wpseo_metadesc] => Tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley stocked with a selection of mezcals, tequilas, and Mexican Craft Beers. [post_date_gmt] => 2017-05-10 22:28:37 [comment_status] => open [ping_status] => open [post_password] => [post_name] => late-lunching-cantina-alley-in-sacramento [to_ping] => [pinged] => [post_modified] => 2017-05-10 22:28:37 [post_modified_gmt] => 2017-05-10 22:28:37 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=7113 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Late Lunching at Cantina Alley

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_thumbnail_id] => 6450 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [ha_post_views_count] => 1279 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => The Quinn, Sacramento's newest vintage store is a true gem. Nestled in the heart of Southside Park, The Quinn is a thoughtfully curated shop. [_yoast_wpseo_content_score] => 90 [_wp_old_slug] => local-honey-the-quinn [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/local-honey-quinn-sacramento-vintage-store/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 6432 [ID] => 6432 [post_author] => 2 [post_content] => Last week called for a little out-of-office inspiration! We packed up and hit the streets. T street, that is. The Quinn, Sacramento's newest vintage store is a true gem. Nestled in the heart of Southside Park, The Quinn is a thoughtfully curated shop carrying one-of-a-kind home goods, clothing and accessories. The shop even includes (our personal favorite), a match bar where shoppers can purchase vintage matches, build their own unique pack or refill an existing.
Matchbook artwork by: Honey Agency. Every single one of us.
  The shop is adorned with beautiful rugs (all for sale), timeless glassware and racks of clothing with items that range from your next favorite pair of leathers to classic wool trenches. You're likely familiar with The Quinn's owner, N’Gina Kavookjian, who owns Sacramento's favorite place for contemporary southern cuisine,
South. The shop is named after N'Gina's mother, whose maiden name is Quinn. The Quinn will also serve beer + wine and offer classes (smudge sticks, anyone?) in just a few short months. Keep up with them on Instagram @shopthequinn! [post_date] => 2016-12-21 00:44:07 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Local Honey: The Quinn, New Sacramento Vintage Store [post_type] => post [slug] => local-honey-quinn-sacramento-vintage-store [__type:protected] => [_edit_last] => 1 [_thumbnail_id] => 6450 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [ha_post_views_count] => 1279 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => The Quinn, Sacramento's newest vintage store is a true gem. Nestled in the heart of Southside Park, The Quinn is a thoughtfully curated shop. [_yoast_wpseo_content_score] => 90 [_wp_old_slug] => local-honey-the-quinn [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [post_date_gmt] => 2016-12-21 00:44:07 [comment_status] => open [ping_status] => open [post_password] => [post_name] => local-honey-quinn-sacramento-vintage-store [to_ping] => [pinged] => [post_modified] => 2016-12-21 00:44:07 [post_modified_gmt] => 2016-12-21 00:44:07 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=6432 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Local Honey: The Quinn, New Sacramento Vintage Store