Taking Care of Our Own: Challenges and Opportunities Across Food, Wine, and Agriculture
Description
Join us for breakfast and a lively discussion exploring the challenges facing today's kitchens and vineyards. You'll leave with new insights into the unique pressures facing the food, beverage, and agriculture industries, and a deeper understanding of how Southern Smoke Foundation's resources can help you and your teams.
The panel will begin at 9:15. Please arrive early to enjoy breakfast from Oakville Grocery.
Lineup
Catarina Bill, Moderator – Chief Mission Officer, Southern Smoke Foundation
Cat is deeply committed to the mission of the Southern Smoke Foundation (SSF), where she takes on various roles, utilizing her extensive experience in nonprofits to further their work. She began her nonprofit career in 2004 at the Greater Houston American Red Cross. Discovering her passion for service, she continued to work with various nonprofits and non-governmental organizations in Texas and New York. Since joining Southern Smoke in February 2020, Cat has made significant contributions to the Foundation’s vital efforts to assist food and beverage workers nationwide affected by the COVID-19 pandemic. As the Chief Mission Officer, she oversees the Foundation’s service-related initiatives and manages the development and maintenance of its two main pillars: the Emergency Relief Fund and the mental health program, Behind You. She has traveled extensively across the country to raise awareness about the challenges faced by food and beverage workers and to promote Southern Smoke’s mission to “take care of our own”.
Kim Chesla – Clinic Operations Manager, Community Counseling Services, California Lutheran University
Kim is the Clinic Operations Manager for the Community Counseling Services Centers through California Lutheran University. Over the past eight years, she’s served the public as well as provided support and training to more than 300 new clinicians who have supported thousands of clients.
Julia Palos – Farmworker Advocate, Silverado Farming Company
Julia Palos is a people-centered professional with a BA in Sociology from UC Berkeley and experience supporting at promise and farmworker communities through employee advocacy and program coordination. Julia works closely with hourly employees to connect them to resources, coordinate support programs, and strengthen engagement through on-site outreach and community partnerships. Her work focuses on practical, culturally responsive solutions that support employee well-being and long-term growth.
Nick Guantone – Chef/Owner, Guantonios Wood Fired
Nick Guantone is the chef/owner of Guantonios Wood Fired in Lodi, Ca. Working in the food industry for over 20 years, his passion for hospitality, quality and community come together to create a memorable experience for locals & tourists alike. Nick has built Guantonios, with his wife & parents, combining authentic flavor, welcoming service, and strong local connection. His approach emphasizes attention to detail, consistency, and creating an environment where customers feel like family. Under his guidance, Guantonios has grown into a brand recognized for its dedication to great taste, reliability, and community engagement.
Rob Sinskey – Vintner, Robert Sinskey Vineyards
Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped define the well-crafted wines of RSV. Rob and winemaker, Jeff Virnig have adopted methods that not only produce wines of individuality, but leave a minimal footprint on the land. A native Californian, born in Los Angeles, raised on the Central Coast in the little town of Cambria, Rob has lived in Napa and San Francisco for the past 30+ years. Rob followed many breadcrumbs on his indirect path to today – a stint as a Future Farmer, a wanna-be Chef and even an appreciator of the seductive qualities of wine. These were all part of his youth but, in his teens and early twenties, he thought he would become a photojournalist and received a degree from Parson’s School of Design in NYC. His life in wine began when a six-month assignment assisting his father turned into a thirty-plus year obsession. “After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession.” Rob has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys with a philosophy that “Wine is not an athletic event.” The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather seduce you as the wine opens in the glass and bottle.
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