WILDWONDER™

Jeanne Kelley is an award-winning author of six cookbooks. A food writer, culinary educator and food stylist, she was a contributing editor at Bon Appetit magazine for twenty years. Jeanne is an edible garden expert who specializes in seasonal and sustainable cooking. Her articles have appeared frequently in the Los Angeles Times food section, Fine Cooking and Cooking Light magazines.

Upon completion of her first yoga teacher training in Santa Ynez, Jasmine embarked on a spiritual journey to India to study the more traditional modes of yoga and yoga training.

Jasmine weaves foundational breathwork throughout her classes, applying ancient wisdom to our contemporary western world in a useful and tangible way. Her goal is to encourage and support growth of the physical and spiritual self; citing the interconnectedness to each other, the world, and the universe.

Jasmine aims to give her students a safe place to befriend their body and reclaim their mind, offering a space to return to again and again by bringing awareness to breath and body.

Heena Patel is the chef and co-owner of Besharam, a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully reimagined within a California context. Since the restaurant’s opening, Heena has received local and national attention for her fearless style including recognition as a James Beard Foundation Awards Best Chef California semifinalist in 2022, and accolades from Eater San Francisco as the Restaurant of the Year in 2019. Most recently, Heena was named the 2024 San Francisco finalist for the first annual Gold Chef Prize Awards, celebrating leading Asian Pacific chefs. At Besharam, Heena offers an experience that is unmistakably hers, while paying homage to her heritage and every chapter that has informed the journey to this moment.

Grounded in my love for wild rugged California coastal botanicals having spent my childhood in Malibu and a shared commitment with my husband to his family’s over century history agriculture in CA, I embraced the challenge of creating a winery focused on products that highlight the native botanicals of the Gaviota Coast- and so was born T.W. Hollister & Co. aperitifs. Guided by our philosophy of using natural and native ingredients, we craft products that echo our values of environmental stewardship.

Our products are distinctly American-made, leveraging superior ingredients grown on our legacy lands to offer not just a drink, but an experience steeped in authenticity and quality.

At our heart- through T.W. Hollister & Co., we are not just preserving a legacy but building a future where each bottle curates a beautiful story worth sharing — a celebration of the past and a toast to the bright future.

When Jaime Haskell became a mother her entire routine change. While she once had time to intentionally select what she would wear, now each morning required a grab ‘n’ go outfit and little time for anything else. Before long, Jaime noticed a gap in the women’s fashion industry as she struggled to find hat’s that would elevate her classic wardrobe of tees and jeans. As a solution , she founded Lovely Bird in 2012. By designing hats that complement the modern woman’s lifestyle and hand finishing accents inspired by her travels, Jaime showers each Lovely Bird hat with the attention and love you deserve, whoever you are, wherever you wear it.