Peace and Plenty in the News
![Boonville Hotel's new chef shares the secret to perfect paella](http://peaceplentyfarm.com/cdn/shop/articles/Screen_Shot_2019-07-31_at_4.04.49_PM_{width}x.png?v=1564614401)
Instead of using imported saffron and piment d’espelette from Europe, Hoffman sources his spices from local farmers.
"Peace & Plenty Farm in Kelseyville grows and produces aromatic saffron from crocus bulbs (corms), and the Bucket Ranch in Boonville, which grows a red Basque pepper from seed, then dries and grinds them into a powder known as Piment d’Ville. (see sidebar on the two niche farms)"
![North Bay saffron, chile add local flavor to Mediterranean dishes](http://peaceplentyfarm.com/cdn/shop/articles/Screen_Shot_2019-07-31_at_4.00.20_PM_{width}x.png?v=1564614127)
Cooking in proximity to the niche farms of the North Coast has perks, especially if you are fond of Mediterranean food.