Apollo flagship oils, Mistral and Sierra, are produced every year, and you can rely on their consistent, award-winning quality. Since Apollo Olive Oil started in 2001, these oils have nearly always been Gold Medal winners. Moreover, 50% of the time, one or the other has been recognized as Best of Class, or even Best of Show in the most prestigious US competitions – not counting numerous recognitions in Europe.

Richards Regenerative Ranch 85/15 Ground Beef Bundle (15 lb) delivers rich flavor and balanced nutrition in every bite. With an ideal 85% lean to 15% fat ratio, this bundle is perfect for burgers, meatballs, tacos, and hearty family meals. Sourced from cattle raised with regenerative ranching practices, this beef supports healthier soil, ecosystems, and communities.

The Carrizo Griddle is a carbon steel, long-form cooking surface built for fire, flame, and modern induction cooktops. Measuring approximately 20 × 11 inches (not including the handles), it spans across standard full-size ranges, giving you a generous working area while maintaining the responsiveness and control of carbon steel. ONLY 100 OF THESE GRIDDLES WILL BE MADE!

Perfect for:

• Full breakfast spreads—eggs, bacon, hash browns, pancakes all at once
• Cooking across multiple burners for even heat and more control
• Live fire or oven use, from weeknight meals to outdoor cooking

It features two integrated handles—modern in form, handmade the old way, and designed for balance when moving between stovetop, oven, or open flame.

This piece carries the marks of its making comes with slight imperfections in shape, finish, and color. It's all part of the character of the pieces we sell, and will not affect performance.

Made in Santa Barbara, California.

The Sonora XL Pan: This pan combines an impressive wide rim with a hand-forged steel pan handle and a pineapple twist helper handle for easy maneuvering. Use this pan for big family meals or over the campfire after a day of adventuring. 23.5" width from handle to handle, 11" flat interior cooking surface on carbon steel.

This piece carries the marks of its making comes with slight imperfections in shape, finish, and color. It's all part of the character of the pieces we sell, and will not affect performance.

Made in Santa Barbara, California.

Bring the ranch home with a 1/2 hog from Richards Regenerative — approximately 75 lbs of beautifully cut, frozen pork ready to fill your freezer and your dinner table. This package includes smoked bacon, hams, pork chops, shoulder roasts, spare ribs, sausage, and more… all from pasture-raised pigs raised with care right here on our ranch. Expertly processed by our friends at The Country Butcher in Linda, CA, one of our favorite local butcher shops. Trust us… this is the kind of pork that ruins grocery store pork forever.

The historic Paicines Ranch invites you for an overnight stay for two in a cozy room plus a $50 credit for lunch or take home some Audubon-certified beef! You'll have access to miles of wide open hiking trails, breath taking views, and star-filled skies!

This auction item features two special wines from Frenchtown Farms. Quail Run is a light bodied grenache with smooth tannins and notes of dried cranberry. The Pearl Thief is a white blend of Sauvignon Blanc and Semillon with crisp refreshing acidity, notes of lemon custard, and a long finish. Grapes are grown right next door to the ranch!

At Frenchtown Farms, we grow and produce wines from the steep, rocky slopes of North Yuba in the Sierra Foothills of California. The farming is passionate and the winemaking is simple, favoring the expression of our terroir. We farm without the use of pesticides, herbicides, or systemic fungicides, spraying only organic elemental sulfur at key times during the growing season, always looking to replace machines with people and efficiency with attention.

To support this fundraiser, we are offering a quarter case of four (4) full bottles–2 of each–of our wines for three lucky bidders so you, too, can enjoy the Sierra Nevada terroir at home!

Old Salt Festival is more than a Festival. It's an invitation to belong. This isn't just a weekend of music, food, and conversations. It's an invitation to be a part of a community that's learning what is means to be worth its salt, together. You'll experience the land where you food comes from, meet the people who care for it, and take part in conversations that connection culture, storytelling, craft, and community. Whether you're returning or arriving for the first time, you've invited to be a part of this Old Salt Community. The Weekend Pass gives you access to Friday, Saturday, and Sunday -- the complete rhythm of the event. From the first connection with a pasture walk on Friday morning, to the final conversation on Sunday, this pass if your all-access invitation to settle in and connect. Enjoy: - All three days of programming, including exclusive Sunday access for weekend ticket holders. - Small bites of meat from Old Salt Partner Ranches offered throughout the weekend. - Talks in the Land Talk Lounge featuring voices from across land, ranching, conservation, and regenerative community building spaces. Live music all weekend from intimate sets by day and main stage performances Friday and Saturday night. - Access to high-quality intentional makers, artisans and producers. - Demos and experiences - past highlights include kite-making for kids, equine therapy demo, low-stress cattle management demo, blacksmithing, whole-animal butchery demos. - *NEW in 2026* Interactive nonprofits and partner organization activations that connect you to the people doing work on the ground. Come for the weekend, stay for the stories, songs, and shared meals that make this festival unlike any other.

The Center for the Arts The Center for the Arts has truly become the hub of arts for Nevada County. We are committed to bringing a diverse array of programming to western Nevada County, including music, dance, theater, film, visual art, comedy, youth arts education and literature. We manage and maintain a multi-use 21,000-square-foot facility in downtown Grass Valley which includes a 507 seat theater, visual arts galleries, and classroom space. We provide marketing and production services to support local artists and arts organizations and collaborate with area nonprofits to provide event services and fundraising support.

The Center is the only cultural organization in Nevada County that offers such a variety of events to such a large demographic. In more than 150 performances a year, we serve audiences from 2- to 90-years-old and attract patrons from our area as well as Placer County, Sacramento, Tahoe, Reno and the Bay Area.

This auction item features two special wines from Frenchtown Farms. Quail Run is a light bodied grenache with smooth tannins and notes of dried cranberry. The Pearl Thief is a white blend of Sauvignon Blanc and Semillon with crisp refreshing acidity, notes of lemon custard, and a long finish. Grapes are grown right next door to the ranch!

At Frenchtown Farms, we grow and produce wines from the steep, rocky slopes of North Yuba in the Sierra Foothills of California. The farming is passionate and the winemaking is simple, favoring the expression of our terroir. We farm without the use of pesticides, herbicides, or systemic fungicides, spraying only organic elemental sulfur at key times during the growing season, always looking to replace machines with people and efficiency with attention.

To support this fundraiser, we are offering a quarter case of four (4) full bottles–2 of each–of our wines for three lucky bidders so you, too, can enjoy the Sierra Nevada terroir at home!

Adam Danforth is the James Beard award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock.

These comprehensive and award-winning books provide step-by-step instructions on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.

​Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. 

Winner of the IACP and James Beard Awards. Adam is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project.

This do-all, custom, hand-forged boning and fillet knife, made exclusively for the Good Meat Project by Red Root Blades in Portland, OR can handle most tasks with its 6” stainless steel blade. Blade is 075” thick and 6" long made with AEB-L stainless steel with a bead blasted finish. Handle is stabilized spalted maple burl with solid copper pins at 4.5" long.

Comes with a custom sheath made of natural veg-tanned, 8-9 oz leather from Hermann Oak American tannery. Hand stitched with waxed linen thread. Engraved Good Meat Project '26.

Finished product ships in 3-6 weeks after auction.

This auction item features two special wines from Frenchtown Farms. Quail Run is a light bodied grenache with smooth tannins and notes of dried cranberry. The Pearl Thief is a white blend of Sauvignon Blanc and Semillon with crisp refreshing acidity, notes of lemon custard, and a long finish. Grapes are grown right next door to the ranch!

At Frenchtown Farms, we grow and produce wines from the steep, rocky slopes of North Yuba in the Sierra Foothills of California. The farming is passionate and the winemaking is simple, favoring the expression of our terroir. We farm without the use of pesticides, herbicides, or systemic fungicides, spraying only organic elemental sulfur at key times during the growing season, always looking to replace machines with people and efficiency with attention.

To support this fundraiser, we are offering a quarter case of four (4) full bottles–2 of each–of our wines for three lucky bidders so you, too, can enjoy the Sierra Nevada terroir at home!

CAFO provides an unprecedented view of Concentrated Animal Feeding Operations where an increasing percentage of the world’s meat, milk, eggs, and fish are produced. As the photos and essays in this powerful book demonstrate, the rise of the CAFO industry has become one of the most pressing issues of our time. Industrial livestock production is now a leading source of climate changing emissions, a source of water pollution, and a significant contributor to diet-related diseases, and the spread of food-borne illnesses.