BY ALLISON PALMER
Temecula Valley has become a hub for sustainable winemaking and farm-to-table dining. Wilson Creek Winery leads the way with regenerative farming practices, using compost and cover crops to revitalize soil health while avoiding harmful chemicals. Vineyard manager Greg Pennyroyal’s commitment to ecosystem health is evident in every bottle. Leah Delyte Di Bernardo’s E.A.T. Marketplace in Old Town Temecula takes the farm-to-table concept further by partnering with local farmers who produce high-quality organic ingredients. As a culinary instructor, Di Bernardo educates future chefs on regenerative practices, making E.A.T. a must-visit for eco-conscious food lovers seeking a connection between agriculture and their plates.
